MasterCard Priceless Cities to Provide MidAtlantic Wine + Food Festival Events Access; QVC’s David Venable; Sally Swift, The Splendid Table
MasterCard® Priceless New York will now offer cardholders exclusive access and offers at the MidAtlantic Wine + Food Festival™ presented by Bank of America. MasterCard cardholders will be able to visit with the hosts oftwo of the country’s most beloved culinary programs – David Venable, host of In the Kitchen with David® on QVC®, and Sally Swift, Co-Creator of The Splendid Table – on Saturday, May 17 in Wilmington, Delaware. Guests will enjoy a live cooking demonstration with the effervescent Venable from 9:30—10:30am, and get up close while Swift interviews South African Chef Bronwyn Zeca Solomon, Brazilian Chef Yara Castro Roberts, Indian Chef Ananda Solomon and James Beard Humanitarian Award winner Chef Matt Haley from 3:30—4:30pm.
Venable is the host of QVC’s In the Kitchen with David®. His appearance at the MidAtlantic Wine + Food Festival will take the form of a 60-minute cooking demonstration evoking his In the Kitchen with David® program. He will demonstrate how he makes Strawberry Cream Cheese Stuffed French Toast, Quiche Lorraine and more, which guests can enjoy along with a mimosa and take-home recipe cards. Tickets are $55.00.
Swift is Managing Producer and Co-Creator of American Public Radio’s The Splendid Table. As part of the 60-minute Behind the Scenes with Sally Swift of The Splendid Table talk, guests will take a look and listen back to some of the most powerful voices that have influenced the food world in the past, and will introduce guests to some of the movers and shakers leaving their marks today. Three of the Festival’s ten international guest chefs will sit down for an interview with Swift, and she’ll ask Chef Haley about his whirlwind season of awards, including the Beard award he will have received just the week before. Tickets are $25.00.
Tickets to each event include entry into the course, as well as admission to the Festival’s Bazaar, where guests can also enjoy food, wine and beer tastings and have Venable’s cookbook, In the Kitchen with David: Comfort Foods That Take You Home, autographed. This Festival event takes place at DoubleTree by Hilton Hotel Downtown Wilmington, 700 N. King Street, Wilmington, Delaware. Tickets are available by going to www.priceless.com/newyork.
Festival guests can enjoy 50 food, wine, beer and spirits events + 23 educational courses in 42 different locations. 90 chefs + 20 winemakers from six continents collaborate for once-in-a-lifetime epicurean experiences. Festival hotel packages are available and Amtrak is offering a discounted companion fare.
MasterCard cardholders can also receive a 5% discount off of any event or educational course taking place during the four-day MidAtlantic Wine + Food Festival presented by Bank of America. The Festival takes place in and around the Brandywine Valley, Main Line, Pennsylvania, and central and coastal Delaware, Wednesday, May 14 through Sunday, May 18, 2014. MasterCard Priceless Cities gives cardholders exclusive access to exclusive experiences and offers in their home cities and cities around the world.
About the Hosts
David Venable, QVC’s resident foodie, best-selling cookbook author, and accomplished home cook, has been a program host at QVC since 1993 and has hosted over 8,000 hours of live television. Since the launch of his first-ever cookbook, In the Kitchen with David: Comfort Foods That Take You Home, Venable has appeared on NBC’s Today, ABC’s The Chew, the Rachael Ray show, bethenny, and Anderson Live. His recipes have appeared in People, The Huffington Post, Women’s World, Men’s Fitness, and throughout media outlets nationwide.
Venable has received praise from the food world for his simple, comforting, crowd-pleasing recipes all designed with busy families in mind. He’s been a featured guest at the FOOD & WINE Classic in Aspen, the New York City Wine & Food Festival, the FOOD & WINE Entertaining Showcase in Chicago, and Summer Streets in NYC where he hosted a Healthy Living Cook-Off. He was also the marquee host of Sur La Table’s highly acclaimed Grand Cochon 555 and presented at Oprah’s O You! Event in 2011. Venable debuts two new recipes each week on In the Kitchen with David®, which airs Sundays at Noon and Wednesdays at 8:00pm ET. He also regularly blogs with his ‘‘foodies’’ on QVC.com and connects with them on Facebook, Twitter, Pinterest, and Instagram.
Venable was raised in North Carolina and received his bachelor’s degree from the University of North Carolina, Chapel Hill. He then worked as a television news anchor/reporter in West Virginia and Pennsylvania. Today, Venable spends his free time traveling and doing what he loves most: cooking and entertaining.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.
Swift began her love affair with radio when A Prairie Home Companion recorded a series of television shows for Disney, and she has never looked back. In 1998 and 2008, she was awarded the James Beard Award for Best National Radio Show. In 2000, she received the Gracie Allen Award for Best Syndicated Talk Show. She is a four-time recipient (2007, 2008, 2009, 2010) of the Clarion Award from Women in Communications.
Swift co-authored with Lynne Rossetto Kasper The Splendid Table’s How to Eat Supper: Recipes, Stories and Opinions from Public Radio’s Award-Winning Food Show, and its sister book, the James Beard Award-nominated, How to Eat Weekends: New Recipes, Stories and Opinions.
In 1994, Swift was enchanted by Kasper’s debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. She thought the time could be right for a radio program on food, one that rather than “talking about recipes,” instead, explored everything they loved about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal. The Splendid Table is called “the radio program for people who love to eat” and has grown from a Saturday-morning call-in show on Minnesota Public Radio to one that airs on more than 400 public radio stations in the United States, reaching nearly a million listeners a week.
The Splendid Table has been at the forefront of food issues and policies since its inception. Long before eating local became a catchphrase and farmers’ markets became ubiquitous, The Splendid Table was talking about the changes needed in the food system and what was happening on the grassroots level. In fact, when The Splendid Table first went on the air, Kasper had to make sure to define such terms as “organic” and “sustainable” for listeners. Today those terms have become part of the everyday lexicon, and people’s hunger for wholesome food and the rituals surrounding it has only increased.
Visit www.priceless.com for MasterCard Priceless offers. Information on the MidAtlantic Wine + Food Festival can be found at www.mawff.org. For additional information about the Festival, call Laura Stimson at 302.660.2200 extension 105.
About the MidAtlantic Wine + Food Festival
The MidAtlantic Wine + Food Festival™ began as an independent festival in 2013. The Festival’s purpose is to be the premier food and wine event of the MidAtlantic featuring international vintners and chefs in collaboration with our local talent, to bring tourism to Delaware and to increase awareness of our cultural assets.
90 chefs from six continents, with assistance from local high school and college culinary students, will collaborate with 20 visiting winemakers, plus brewers and distillers, on 50 events and 23 educational courses over four days, in over 42 venues. The 2013 Festival attracted 4,328 ticketholders from 16 states and nine countries for 42 events; visiting personalities hailed from five continents, with winemakers from five countries, seven international chefs, eight national chefs and 26 local and regional chefs.
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