Location: The Whitman Mansion, 611 Whitaker Street
Time: 6:30 pm to 9:30 pm
$150 per person (limited availability)
Best deal! Limited ticket quantities available
$199 per person
$299 per person
$499 per person
Premier Patron Package:
NEW this year, the Premier Patron Package is a very exclusive offering of our best & most popular events. With a retail value of $660, the package will have a limited quantity of tickets for purchase. Included events are:
Is it whiskey or whisky? Maybe a great scotch or top of the charts bourbon? Whisky at the Whitman might just answer all the questions. This unique tasting experience will be an unparalleled opportunity to taste some of the best brands available. Throw in some top of the line chefs creating any number of great food tastings, add in a cigar bar and this will be one night for the true connoisseur of all things great.
Whisky at the Whitman is a new event for 2016, one that will raise the bar and set the standard for years to come. The Festival is also proud to partner with the 200 Club of the Coastal Empire for this event and will be donating 100% of the ticket proceeds to their benefit. Seems like a win/win to all of us. You don't want to miss this one!
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A love for the farmer's market helped Prewitt not only become a well-known celebrity chef, and he was also named the May 2014 James Beard Foundation Best Chef South. He currently serves as a chef and partner at the New Orleans Pêche Seafood Grill.
He found passion in Spain while learning about live-fire cooking, and it was a skill he could easily transverse into Pêche Seafood Grill. The restaurant notably won the James Beard Award for Best New Restaurant the same year Prewitt was awarded.
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Chef Jean Yves Vendeville, department head of the Culinary Institute at Savannah Technical College has been with Savannah Tech since December 2008 and has more than doubled enrollment in the program.
Vendeville was recently named Instructor of the Year by the Technical College System of Georgia and Chef Educator of the Year by the Low Country Chapter of the ACF. He has led student teams to win three consecutive American Culinary Federation (ACF) Southeast Regional Championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition in 2011 and 2012.
At the 2012 ACF Southeastern Regional Conference, Chef Vendeville received the top ACF award – the President’s
Medallion. This award is the ultimate honor for a lifetime of commitment and service to the standards and excellence ACF exemplifies. He has achieved his ACF Lifetime Certification as an Executive Pastry Chef and holds a Lifetime Certification as an Executive Chef from the Chef Association of America.
Vendeville has assembled a top-notch team of faculty, who have each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site.
The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.
He is developing his first book, entitled Croquembouche: The Art and Technique. His book will focus on pastry and desserts, prepared in traditional French technique. It will include 250 color photographs and recipes of his creations. His book is slated for publishing this year by Taylor and Francis of London and will be distributed internationally.
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Chef Caudell attended Sullivan University in Louisville, Kentucky as a young culinarian. As a Sullivan student he completed an internship at Kentucky Cove at the Kentucky Center for the Arts and, in 2003, earned a degree in Culinary Arts and a certificate in Baking and Pastry Arts. His post-college culinary career began at the Glass Chimney, a fine-dining restaurant in Carmel, a suburb of Indianapolis. In 2004, Caudell relocated to Bloomington, Indiana – home of Indiana University – to take the Sous Chef position at Puccini’s La Dolce Vita, a fine-dining Italian restaurant.
Later that year, Caudell was promoted to Executive Chef. He served in that role until 2007, when he accepted a position as Sous Chef at the prestigious West Baden Springs Resort in West Baden, Indiana, continually ranked among the best resorts in the U.S. by Conde Nast. It was during his time as Executive Chef of 1875 Steakhouse at West Baden’s sister resort, the French Lick Springs Resort, that Caudell began teaching part-time as adjunct faculty for the culinary program at Ivy Tech University in Bloomington.
Much as he had fallen in love with the food service world, he quickly realized that teaching was much more than just a side job. He had a knack for it, and he loved the idea of helping to educate the next generation of chefs. It became a passion, and in June of 2010 that passion led Caudell across the country to the Culinary Institute of Savannah at Savannah Tech, where he is a full-time faculty member.
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With achievements including the Angel Award from the James Beard Foundation and American Master Taster Award from American Tasting Institution, Ginor is sure to bring his variety of skills and proficiency in Mexican, Mediterranean, Singaporean and Britain cuisine.
He is the co-founder, co-owner, and President of Hudson Valley Foie Gras in Ferndale, New York. Over the past 20 years, he has altered the world of foie gras, Moulard duck, and organic chicken with his expertise.
Our chef's will presenting their special creations for the evening, definitely putting their talents on display.
(Note: beverage participants subject to change)
ABOUT the 200 club of the coastal empire
The principal objective of The Two Hundred Club of the Coastal Empire is to provide immediate financial assistance to the family members of local law enforcement officers, EMS, and firefighters who lose their lives in the line-of-duty while protecting their communities. The Two Hundred Club of the Coastal Empire, a 501 (c) (3) organization incorporated on October 16, 2000, serves eighteen counties in Georgia and two counties in South Carolina.
To learn more about the Two Hundred Club or how you can become a member, please visit us at Twohundredclub.org.
The Savannah Food & Wine Festival
PO Box 10010
Savannah, Georgia 31412
ph: 912-232-1223; fax: 912-236-8821
©2013 - 2016 Savannah Food & Wine Festival, Tourism Leadership Council and The AdFish Group
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.
Please drink responsibly when attending events at the Savannah Food & Wine Festival. DO NOT drink and drive. The life you save might be your own!
2016 OFFICIAL POSTER