Saratoga Wine and Food Fest is TOMORROW

ZakPelaccio

Watch celebrity chef Zak Pelaccio break down a pig and turn it into delicacies!

A little less than 24 hours from now, I hope you’ll join me at the Grand Tasting of the Saratoga Wine and Food Fall Ferrari Festival, where we’ll have lunch, education and dinner in a beautiful setting with what promises to be perfect weather. Tickets are available at spac.org, by calling 518-584-9330 or at the Route 50 Box Office.

I’m going to drop in the event list for the afternoon, but first a few words of advice. a/arrive at noon when the gates open, or soon after, and come hungry; b/even though the events through the afternoon are included in your admission price (except for the Kevin Zraly wine seminar, which is a separate ticket) you may need to make a reservation to be sure there’s space for you, so do this first (ask the ticket taker how); c/give yourself a Grand Tour first rather than just diving in; get oriented as to what is where and plan a logical tasting sequence of spirits, wines, appetizers, savories and dessert; d/even if you’re squeamish, don’t miss the pig demo with Zak Pellachio. I have had the pleasure of seeing Paul Bertolli of Olivo in Oakland break down a pig and it’s a fascinating way to learn what you eat. Bon Apppetit! And now the specifics:

CULINARY TENT COOKING SHOWS

➢ Learning to Cook with Mo Rocca & Mamma Theresa from DZ Restaurants: Inspired by Mo Rocca’s hit Cooking Channel show, “My Grandmother’s Ravioli,” this session pairs the celebrity host with DZ Restaurant’s beloved Mamma Theresa, as she shows him how to make select family recipes and traditional Italian specialties.
➢ Heritage Pig Butcher Demo Led by Chef Zak Pelaccio: The top wine and food festivals in the world have been featuring pig butchering demos as part of a commitment to sustainable, ethical farming and locally sourced food. Chef Zak Pelaccio of the Hudson Valley’s hottest new restaurant, Fish & Game, demonstrates the finer points of butchering a heritage pig and innovatively utilizing the various cuts of meat.
➢ Zak Pelaccio Chef’s Demo: Chef Zak Pelaccio prepares creative dishes using heritage pork and locally sourced produce from the Capital Region and Hudson Valley.
➢ Big Green Egg Grill Games sponsored by the Times Union: TU food writer Steve Barnes judges the final round of competition among Capital Region amateur chefs who will each be given a basket of ingredients and asked to create a unique recipe using Big Green Egg Grills.

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