Wine and Food Festival Premieres One-of-a-Kind Menus

Brunches, lunches dinners and tastings ranging from three to 21 courses make this year’s MidAtlantic Wine + Food Festival the place to be.

In case you haven’t heard (how could you not?) The MidAtlantic Wine + Food Festival presented by Bank of America welcomes chefs, winemakers and wineries from six continents for 35 food, wine, craft beer and spirits events this week, from May 13-17. Fourteen visiting chefs will collaborate on one-of-a-kind menus with six national chefs and 56 Mid-Atlantic chefs, preparing brunches, lunches, dinners and tastings ranging from three to 21 courses. Winemakers will pour wines for world-class events in seven counties in four states: including New Castle and Sussex counties; Delaware, Bucks, Chester and Delaware counties, Pennsylvania; Kent County, Maryland; and Salem County, New Jersey. “As if securing winemakers and chefs from six continents—again—isn’t enough of a thrill, we’ve also got some special treats in store for guests,” says founder Ajit George. “Two wineries will premiere new products at the festival: Weingut Reichsrat von Buhl’s new sparkling wine and the first vintage from brand new winery [Ee’Z], a 2013 Zinfandel. And winemaker Maria Giulia is also cooking at the Cal-Ital Winemakers Dinner. I’ve been to a lot of food and wine festivals, and it’s hard to top what we’re doing in 2015.”

Over the past two years, the MidAtlantic Wine + Food Festival has engaged 126 chefs, 28 winemakers and 53 experts from six continents, has issued 6,500 tickets, and has sold out 46 events. The festival has drawn attendees from more than 17 states and 15 countries. “We’re connecting the MidAtlantic to the world in a way we think has never been done before,” says executive producer Laura Stimson. “Chefs and their VIP delegations will fly in from two of Wilmington’s Sister Cities—Fabio Raiola from Olevano sul Tusciano, Italy, and Gérard Ménétrier from Nemours, France. We’re sharing stories about our region. One dinner focuses on 18th-century chef James Hemings, once a slave of Thomas Jefferson. He studied in France and later took his skills and freedom to Philadelphia, making significant contributions to American culinary history. This festival is increasing the profile of the Mid-Atlantic as a culinary treasure to people all over the globe.” Find bios of the chefs and winemakers, as well as all festival events, at

Our Best of Delaware Elimination Ballot is open through February 22!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.