ROBERT KACHERNew York@RKSwine

SILVER OAKCalifornia@silveroak

ELK COVE VINEYARDSOregon@elkcove

MACPHAIL FAMILY WINESCalifornia@macphailpinot

WESTPORT RIVERSMassachusetts@WestportRivers

COLIN LYNCHMenton

MICHAEL SCELFORussell House Tavern

LARGE BLACKBrambly Farms MASSACHUSETTES

BERKSHIREVermont Heritage Grazers VERMONT

BERKSHIRE-YORKSHIRE CROSSD’Artagnan CANADA

RED WATTLELazy S Farms KANSAS (via Heritage FoodsUSA)

JODY ADAMSRialto

BRIAN YOUNGCitizen Public House

MICHAEL LASCOLAAmerican Seasons

TIFFANI FAISONSweet Cheeks Q

Known for his vibrant, ingredient-forward dishes, Michael’s creations have earned him recognition from The Boston Globe, “Improper Bostonian’s “Boston’s Best,” and Boston Magazine’s “Best Restaurants 2012.” Currently, he is the Executive Chef at Russell House, and is opening his own restaurant Alden and Harlow in Harvard Square in 2013.

A Boston native, Colin Lynch is Executive Chef for Barbara Lynch Gruppo. He works directly with Chef Barbara Lynch in developing menus and overseeing staff training for existing entities and new concepts, including Menton, Boston’s first and only Relais & Châteaux Property.

Red Wattle gets its name from its red color and thefleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. the breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.

Berkshire is the most popular of the heritage breeds and has become a favorite with chefs because of its intramuscular marbling. the breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.

The Berkshire yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness. When bred with a Yorkshire which is known for being very muscular, with a high proportion of lean meat and low backfat, creates a nicely marbled meat and delicious flavor overall.

As Executive Chef at Citizen Public House and Oyster Bar, part of Boston’s venerable Franklin Group, Young brings with him a wide range of culinary experience and a flare for approachable fine dining. His focus on local, humane, seasonal ingredients (with a particular interest in nose to tail utilization) is matched by his eagerness to contribute to the growing Boston culinary scene.

A James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine. Rialto, her four-star restaurant in Cambridge, has earned many additional accolades over the years. In 2011 she opened her second restaurant venture, TRADE, located in Boston’s historic Waterfront District. Jody lives with her husband Ken whom she also writes a culinary blog with called The Garum Factory.

After working under chefs such as Todd English and Daniel Boulud, Chef Tiffani Faison  first came into the public eye when competing on the first season of Bravo’s hit show  Top Chef, where she placed as the runner-up.In the fall of 2011, Faison opened Sweet Cheeks to bring her Southern-Style take on barbecue to Boston. Sweet Cheeks received a three-star review from The Boston Globe  and was awarded “Boston’s Best Barbecue” by  Boston Magazine,  Yankee Magazine  and  The Improper Bostonian in 2012.

Michael LaScola, American Seasons Chef & Owner, Mike has been on the short list for James Beard Best Chef Northeast twice & has been intivet to cook at the Beard house 6 times, has been lauded as the Chef not to be missed on Nantucket by Boston Magazine, Zagat , Food & Wine.

EVENT SCHEDULE 5 WINERIES4:00-5:00PM

5:00-7:30PM

VIP

GA

• Exclusive Tastings RESERVE WINES AND SPIRITS

• Oysters, Cheese Bar & Brews

•Main Tasting FLOOR OPENS TO ALL CHEFS

5:15-6:30

• Butcher Demo w. Michael Dulock• Butcher Raffle PROCEEDS GO TO CULINARY SCHOOL

6:30-7:15

• Heritage BBQ Family Meal w. Tiffani Faison PREVIEW TO LABOR DAY EVENT

7:15

• Swine And Sweets • Champagne Toast

7:30

• AWARDS WINNER ANNOUNCED

5:15-6:30

• MAKESUREYOUVOTEFORYOURWINNER,“BEST-BITE”

STREAMING VIDEO SESSIONS

4:15-4:45• Punch Kings Competition5:00

• Tartare Bar

VOTE

JOIN US FOR THE AFTER PARTY AT EMERALD LOUNGE

THE CHEFS THE CHEFS

FAMILY MEAL SERVED6:30-7:15

HERITAGE BREED PIGS HERITAGE BREED PIGS

DUROCGood Farm KANSAS (via Heritage Foods USA)

BERKSHIREBrambly Farms MASSACHUSETTES

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

Bred for taste, hardiness, mothering ability, efficiency and perfected by farmers for more than a century. Compared to other breeds, the flavor of the Large Black Hog’s meat is exceptional.The lean, micro-marbled meat is extra tender due to the breed’s short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

CHEESE BAR

BOURBON BARBUTCHER DEMO COCHON POD

THE FIFTH ANNIVERSARY TOURBOSTON

CHUPITO BAR

MICHAEL DULOCKM.F. Dulock

FEAT. PERFECT MANHATTAN STREAMING VIDEO

SMOKED SALT + CUCUMBERENJOY CRAFT AMERICAN!

SPECIAL TASTINGS

BRITISH SADDLEBACKVermont Heritage Farms VERMONT

M.F. Dulock is a whole-animal butcher shop, exclusivley using New England raised animals.

PRESENTED BY

100%OFRAFFLEPROCEEDSwill benefit the culinary students helping with today’s programming

COCHON BAR

CUTTING

-SPECIAL THANKS-

FOUR ROSES DISTILLERYLawrenceburg, KY@4rosesbourbon

TEMPLETON RYETempleton, IA@templetonrye

BRECKENRIDGE DISTILLERYBreckenridge, CO@breckdistillery

HIGH WEST WHISKEYPark City, UT@HighWest

CYPRESS GROVEArcata, CA

@CypressGrovers

EAGLE RAREFranklin County, KY@eaglerarelife

FIDENCIO100% Agave Espadín

Santiago Matatlán, Oaxaca @FidencioMezcal

MEZCALES DE LEYENDA100% Agave Angustifolia

Sierra Madre, Oaxaca@MezcalDeLeyenda

MEZCALPIERDE ALMAS100% Agave

San Baltazar Chichicapam, Oaxaca@PierdeAlmasNYC

LUXARDO @AnchorSpirits

FARMSTEAD INC.Providence, RI

@FarmsteadProv

FORMAGGIO KITCHENSOUTH ENDBoston, MA

@FormaggioSE

VERMONT CREAMERYWebsterville, VT

@VermontCreamery

ROGUE CREAMERYCentral Point, OR@Rogue_Creamery

SPRING BROOK FARMReading, VT

@FarmsForCityKid

BUFFALO TRACEFrankfort, KY@BuffaloComstock

5 AMERICAN WHISKEYS

Cardholders enjoy one full year of benefits at participating restaurants and parnters around the country. Today’s Special, Half Price T-shirts for cardholders (maximum of two).

SIGN UP AT THE MERCH BOOTH

A PORTION OF THE PROCEEDS FROM CHEF’S COURSE CARD WILL BENEFITTHE JAMES BEARD FOUNDATION.

@ beardfoundation

&

SPOTLIGHT SPONSORS

CHEF’S PANTRY SPONSORS

HERITAGE & MEDIA SPONSORS

WE WOULD LIKE TO THANK OUR SPONSORSFOR SUPPORTING THE VISION AND PAVING THE

ROAD TO A BETTER FOOD SYSTEM

RAPPAHANNOCK RIVER

OYSTERS