• Fall Food & Wine Experience 1

Cork & Fork: A Celebration of Female Culinary Talent

Cork & Fork: A Celebration of Female Culinary Talent
Six guest chefs and our own Master Sommelier, Elizabeth Schweitzer, come together for a panel discussion and a Pink Tie six-course dinner, in partnership with the James Beard Foundation and benefiting the Susan G. Komen Foundation. Dana Cowin will be emcee for the weekend.

Guest Chefs

Fall Culinary Experience

Chef Jamie Malone – Owner & Chef, Petite Atelier (Minneapolis)

Jamie Malone has always had a life that revolved around food. Malone has gained national attention and earned a place as a semifinalist for the James Beard Award Foundation’s “Rising Star Chef” for 2013 and “Best Chef Midwest” for 2014, 2015, 2018, 2019. In 2013, Malone was named one of Food and Wine magazine’s “Best New Chef”. In 2017 Jamie opened her first restaurant Grand Café, in 2018 her restaurant was a Semifinalist for the James Beard Award Foundation’s “Best New Restaurant”, and was also named Food and Wine magazine’s “Best New Restaurant”, that year she was also awarded Food and Wine Magazine’s “Dish of the Year”. Most recently, Malone has created both Weekender and Paris Dining Club, both exciting new brands that allow guests to bring her food and hospitality to their home tables.

Fall Culinary Experience 2Chef Sarah Welch – Partner & Chef, Marrow, Mink (Detroit)

Sarah Welch is the Executive Chef, Founding Member and Equity Partner at Marrow. She is also the co-Founder of the seafood-centric restaurant Mink in Detroit’s Corktown. Marrow was voted a semi-finalist for Best New Restaurant in the country by the James Beard Foundation in 2019, and in that same year was named one of the top new restaurants by Eater. The following year, Sarah was named a James Beard Foundation semi-finalist in the Best Chef in the Great Lakes category. Sarah was a finalist for the 19th season of Bravo’s Top Chef.

 

Fall Food & Wine Experience 4Chef Carrie Nahabedian – Co-Owner & Executive Chef, Brindille (Chicago)

Chef Carrie is a James Beard Award recipient and has received seven consecutive Michelin stars. Carrie opened Brindille in the spring of 2013 along with partner and cousin Michael. Mayor of Chicago Richard M. Daley named September 22, 2009 in honor of Nahabedian, the same day that she was inducted into the Chicago Culinary Museum’s Chefs Hall of Fame.  As of the 2012 edition of the Michelin Guide, Nahabedian is one of only ten female chefs in the United States to hold a Michelin star.

Somewhere in Thyme 1Chef Jennifer Hill Booker – chef Instructor, Author, Food Advocate (Atlanta)

Chef Jennifer Hill Booker has taken her Southern culinary heritage, her belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent. Chef’s cooking style is a modern reinvention of Southern cuisine that incorporates the traditional use of seasonal ingredients, important to maintain a healthy lifestyle, with French culinary techniques she learned from her training at the Le Cordon Bleu College of Culinary Arts in Paris, France. She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South TM Dinner Series. Chef Jennifer is the current President of the prestigious Atlanta chapter of Les Dames d’Escoffier International, a member of SlowFood-Atlanta and of Atlanta’s No Kid Hungry Atlanta Society. Chef Jennifer currently sits on the James Beard Foundation Food Waste Advisory Council.

Fall Food & Wine ExperienceChef Joy Crump – owner and chef, FOODE + Mercantile (Fredericksburg, Virgina)

Chef Joy Crump, a Pennsylvania native, is known for crafting the seasons’ best locally-sourced ingredients into comfortably refined dishes. In 2011, Crump opened her first restaurant, FOODE in Historic Downtown Fredericksburg, Virginia with business partner Beth Black. In 2014, the duo opened their second restaurant, the breakfast-centric Mercantile, also in Fredericksburg. In 2021, Joy and Beth purchased 718 Venue, a meticulously-renovated 100-guest special events and lodging facility in the heart of downtown Fredericksburg Crump appeared on Season 12 of the Emmy Award-winning competition series, Top Chef. Crump has had the honor of cooking as a featured chef at the James Beard House in both 2016 and 2017, and is actively involved in the James Beard Foundation’s Impact Programs for Food Policy, Chef Advocacy and Change.

Fall Culinary Experience 1Chef Ariana Quant – Hai Executive Pastry Chef – Uchi | Uchiko | Uchibā

Chef Ariana Quant is elevating the pastry game with her masterful originality. A pastry chef with over 16 years of baking experience, Quant, who is a first-generation Chinese American began her studies at the Culinary Institute of America in Hyde Park, New York. Her pastry career led her to Las Vegas where she worked closely with notable chefs Hubert Keller and Salvatore Martone, as well as earned her way to lead sous chef at the three Michelin Star restaurant L’Atelier de Joel Robuchon.  Now leading the pastry program for all Uchi, Uchiko, and Uchibā concepts showcasing her talents with her unique and refined approach.

Fall Food & Wine Experience 5Dana Cowin – Event Emcee

Dana Cowin is a tastemaker and innovator in media, food and branding. Her work spans advising creatives, founders and non-profits and creating editorial through podcasts, social, video, zines and books. Drawing on more than twenty years of tastings as the Editor in Chief of Food & Wine magazine, Cowin curates collections of extraordinary comestibles, bringing attention to the remarkable women behind the products. An award-winning influencer in the food world, she is a sought-after speaker on topics from trendspotting to lifestyle and motivation, and entrepreneurship. And of course good food!

For 21 years, from 1995 to 2016, Cowin was the Editor in Chief of Food & Wine magazine. She transformed Food & Wine into a must-read lifestyle publication and digital outlet for anyone who wanted to track culinary trends, up-and-coming chefs, news about travel destinations, entertaining, wine and spirits.

Cowin has a longstanding commitment to supporting opportunities for economic growth through culinary training. She’s on the board of  Food Education Fund and Hot Bread Kitchen, as well as the Food Council of City Harvest.

Main Dining Room 2Elizabeth Schweitzer – Master Sommelier, Grand Hotel

Not only is she the eighth woman sommelier in the world, but Elizabeth also enjoys sharing her vast knowledge every season with our guests.

 

 

 

 

 

 

Fall Food & Wine Experience Weekend

Discover Summer 1

Discover Summer

Good summer times are calling at America’s Summer Place. Stay in one of our stunning suites and enjoy 15% off.