Chef’s Tent Schedule
|12:15-12:45||BBQ’ing in the Pacific Northwest||Chef Will Rieck, Net Shed #9|
|1:00-2:30||Cook-off #1||Chef Chris Nau and Chef Aura Mae|
|3:00 – 4:30||Cook-off #2||Chef Alvin Go and Chef Derek Bray|
(see below for additional information)
Barbecuing in the Pacific Northwest
Chef Will Rieck, Net Shed #9
William Rieck is the Chef at NetShed No.9 in Gig Harbor. From creating the memorable meals to teaching small cooking classes at the restaurant he has gained a following.
His love for food and cooking was apparent early on in his childhood were he enjoyed eating shark in his home state of California and Haggis while traveling in Scotland. He began cooking professionally in Gig Harbor at the age of 20 and has since worked in kitchens from Portland Ore to the Southwest France. He has a reverence for traditional methods, but loves to incorporate new flavor combinations and modern techniques to his dishes. As an apprentice of the late, great Robert Reynolds in Portland, he learned the importance of terroir and the elegance of simplicity.
Chef Will loves to use the freshest, most local ingredients to blend his love of regional French, Mexican and American food cultures. A blend of cultures that create amazing flavors in his passion for southern BBQ.
Celebrity Chef Cook-Offs
1:00 – 2:30
Chef’s Tent Main Stage
Don’t miss two Celebrity Chef Cook-offs at the 2017 Wine & Food Festival emceed by “The Chef in the Hat.” The chefs will come to the stage with no knowledge of the ingredients in the mystery basket they will be handed to create a culinary masterpiece!
Chef Alvin Go, Mkt., Seattle
Raised in California, Alvin Go graduated from the University of California Santa Cruz in 2001, then moved east to Chicago for culinary school. In 2006, Go graduated from Kendall College with a culinary arts degree, then spent time in the kitchen at Lula Cafe and Spiaggia, a James Beard-awarded fine dining restaurant, before heading to Seattle in 2009. Go worked for Bon Appetit Management Company, leading kitchens at Seattle University and on the Amazon campus.
In 2013 Go joined the Ethan Stowell Restaurant team as the sous chef at Mkt., where he worked alongside chef Joe Ritchie. In April of 2015, he became the chef at Mkt., where he continues to develop and serve thoughtful, ingredient-driven dishes. Having grown up with Chinese-Filipino parents, Go’s cooking style encompasses many traditions, with aspects of all coming together on the plate.
When he’s not cooking, Go works on renovating his 1930’s house, and enjoys backpacking and kayaking with his wife Jenny.
Chef Derek Bray, The Table, Tacoma
Passionate about building community and creating a space for people to gather, Chef Derek Bray opened The Table in July of 2015 and serves upscale seasonal northwest cuisine. The main focal point of the restaurant is a 22-foot-long community table. Derek has worked in several restaurants in the Tacoma area including Adriatic Grill and Stanley & Seaforts.
Aura Mae is the owner of Azarra Salon & Wine in Tacoma where she has been creating beautiful hair since 1991. She turned her focus to creating beautiful food a dozen years ago when she moved into a house with an expansive kitchen that just cried out for culinary creativity. Motivated by the need to help control her husband’s diabetes, Aura cleared out the pantry of packaged foods and worked on learning how to cook delicious food from scratch. She learned from TV chefs, cooking blogs, family recipes and fearless experimentation. Through her social media presence as “Your Kitchen Beautician,” she helps people create their most beautiful lives and has become the person to turn to for cooking advice and inspiration.
Chef Chris Nau, The Boat Shed Restaurant, Bremerton
Chef Chris Nau self-taught alongside the stoves of his mother, grandmother, and grandfather, growing up in a family of Spanish-Mexican heritage in the Bay Area of California. Chris moved to the Pacific Northwest and entered into the world of the outdoors through Boy Scouts and first became a legend as the camp chef. Chris continued his culinary passion by pushing himself through the lines of local Port Orchard restaurants, opening a kitchen under local restaurateur Gordon Naccurato until reaching the Executive Chef of the Bay Street Bistro in 2015. He held that position raising the small Port Orchard fine- dining establishment to Evening Magazine’s Number Two Best in the Northwest behind Canlis.
Chris left The Bay Street Bistro in 2016 to open Northwest Root Cellars his own pop-up dining and farm to table catering company. In November, he was invited to compete in the World Food Championship 2016 World Chef Challenge hosted in Orange Beach, Alabama where he placed first in the International Division and Second overall. The competition was featured for the Food Network’s “Young and Hungry”. He will be traveling to compete in the WFC again in November 2017. Currently, Chef Nau operates his pop up dining company and is at the helm of the Boat Shed of Manette, accepting Executive Chef in January 2017.
His personal passions include foraging wild ingredients and working with the local farms of Kitsap County. In his spare time he spends time working on developing his small scale farm with his wife, sculpture, and spray graffiti art. He also is a Jamie Oliver Ambassador Chef and works on small projects to raise public awareness about eating healthy.
Cook-Off Judges: Chef Roy Breiman, Cedarbrook Lodge
Winner of the 2016 Gig Harbor Wine & Food Festival Celebrity Chef Cook-Off, Chef Roy serves as Corporate Culinary Director of Seattle’s Coastal Hotel Group where he oversees operations of five independent hotels whose food and beverage programs have garnered national recognition where, within just a short time, Copperleaf Restaurant at Cedarbrook Lodge was named by Gayot and Seattle Magazine as the best new Seattle restaurant to open in 2011.
Deanna L. Bender was born in Tacoma and raised in Puyallup. In 2001, just on the curve of downtown Tacoma’s restoration, she opened Over The Moon Cafe in Opera Alley, located in the historical Passages Building in June 2001. Having learned in the kitchens of her mother and grandmother, and having worked in restaurants as a young woman, she chose to go back to her love of the kitchen, after starting a family and leaving a career as a legal assistant/paralegal. Deanna’s culinary focuses are traditional Northwest fare with an emphasis on comfort food, with a flare for keeping foods clean and healthy. Italian influences are heavy as well. Over The Moon Cafe has become known for its romantic ambience and robust flavors and has a committed local and regional customer base, having received various accolades over the years by the local news, as well as national magazines. “Cafe” an unpretentious restaurant”‘
Cynthia Nims, monappetit.com
Cynthia Nims, who holds the Grand Diplome d’Etudes Culinaires from La Varenne cooking school in France, is the author of 12 cookbooks including “Northwest Best Places Cookbook” and “Oysters: Recipes that bring home a Taste of the Sea.” She is part of the team that authored “Modernist Cuisine, The Art and Science of Cooking”. Her blog, Mon Appétit, can be found at www.monappetit.com.
Daniel Jackson has 25 years’ restaurant experience including Triples on Lake Union, Fullers at the Sheraton and Gig Harbor’s Brix 25. Mr. Jackson created the double album wine list for Brix 25 that won them Restaurant of the Year by the Washington Wine Commission. Daniel has taught classes teaching the Riedel wine glassware philosophy, or need for specialized glasses for specific varietals.
2017 Festival Highlights include:
- Grand Tasting on Saturday, July 29 with 60+ wineries, craft distilleries, breweries and select fine restaurants and food purveyors
- A wide selection of educational offerings including wine seminars and cooking demonstrations
- Celebrity chef appearances and TWO cook-offs
- New and improved onsite retail store
- Sip & Savor Dinners on Friday, July 28
The Grand Tasting Event is held on the grounds of the Harbor History Museum.
- Tasting tents with 60+ wineries, craft distilleries, breweries and select fine restaurants and food purveyors
- Onsite retail store
- A wide selection of educational offerings
- Celebrity Chef Cook-Offs