Film and Food Celebration
Taste and Presentation: The Digital Dish
Sponsored by Edible Orlando
Saturday, April 14
11:30AM–1PM
Enzian
$10
To purchase tickets CLICK HERE
This mid-day event is packed with flavor and intrigue as culinary authorities speak about the ways modern media has shaped today’s food culture. Consider that, in 1993, Food Network was founded and largely considered nothing more than an upstart cable station aimed at offering recipes to home cooks across the US. Now—19 years later—the food television industry is worth over $1 billion and over 10,000 active food blogs are churning in English alone. Join us as the experts, ranging from cookbook authors to TV stars—speak to their exciting careers in the food and media worlds, while we all savor some tasty treats prepared by the Enzian kitchen. Culinary guests include Top Chef Season Two runner-up and star of the Syfy cable network’s Marcel’s Quantum Kitchen Marcel Vigneron, two-time cookbook author and award winning southern maven of deliciousness Martha Foose, and blogger/author and culinary artisan Gui Alinat.
Special Tastes
A special complimentary taste prepared by Marcel Vigneron just for this panel will be served during the discussion.
Additional complimentary tastes included with your ticket
Enzian Kettle Corn
Enzian Hummus and Pita with Olives
A Special Menu of the following items will be available for purchase during the event
Carrot Ginger Chips
Asian Fish Tacos: Seared Tilapia, Asian Coleslaw, Homemade Peanut Sauce
Jerk Chicken Pot Pie: Mini Pot Pie with Onions, Celery, Carrots, Corn, and Spicy Jerk Chicken with a Homemade Pie Crust
Grand Marnier Mousse with Caramelized Bananas and Toasted Coconut
Chef bios:
Dedicated to gastronomy and honing his skills as a chef, Marcel Vigneron lives to express creativity, personality, and passion through his own style of cuisine, coined “Modern Global.” With his new company, Modern Global Tasting, Marcel brings the future of gastronomy to any themed party, event, or venue. The notorious chef has tantalized audiences with Syfy Network’s Marcel’s Quantum Kitchen and infamous appearances on Bravo’s Top Chef and Top Chef All-Stars. At an age when most chefs are just beginning, Marcel has traveled and cooked throughout Europe, the Caribbean, and the United States in search of both gastronomic experience and world knowledge. After attending the acclaimed Culinary Institute of America (CIA) in New York, Marcel served as Sous Chef to Dwayne Lipuma at the school’s award-winning Ristorante Caterina de’ Medici. He has also worked around the globe with world-renowned chefs, including Joël Robuchon, Michael Mina, and José Andrés.
Gui Alinat is an ACF Certified Executive Chef, food writer, and a culinary instructor at the
Art Institute and the Jacobson Culinary Arts Academy in Tampa Bay. His first book, The Chef’s Répertoire has won a Cordon d’Or International Culinary Award for Best Culinary Literature. He has since published Molecular Cuisine: Twenty Techniques, Forty Recipes and is working on his third culinary book. Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world to finally settle in Florida. In Tampa Bay, he has catered high-end private events with his own company for the last 12 years. With an exclusive client base, and media recognition, his team became a recognized force in the Tampa Bay culinary scene. Gui regularly contributes to the St. Petersburg Times food section and Creative Loafing’s blog: Daily Loaf. His culinary style can be best described as authentic continental gourmet cuisine with slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients, and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating. He lives in Florida with his wife Carissa and their four children.
Martha Hall Foose is a daughter of the Mississippi Delta. She apprenticed at California’s famed La Brea Bakery and trained at a world-class French pastry school before opening Bottletree Bakery in Oxford, Mississippi. She has also served as a food editor for Pillsbury Classic Cookbooks and the Food Professionals Network in Minneapolis. After all these accomplishments, she returned home to Pluto, her family’s plantation. She has since received the James Beard Award for American Cooking and Southern Independent Bookseller’s Award for her first book Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, which tells the history of the Mississippi Delta and details Foose’s personal journey through life. Martha recently released her new book A Southerly Course: Traveling Foodways Close to Home, her second collection of recipes and vivid stories.
Chad J. Galiano, Chef de Cuisine at Trump International Beach Resort Miami, birth in the culturally rich rural bayou areas of south Louisiana, Bayou Lafourche (which is French for “the fork”), instilled in him—along with a southern/cajun philosophy—an appreciation for all things edible. Seeking to learn more, Chad moved up to Rhode Island to attend Johnson & Wales University and earn a degree in Culinary Arts, followed by a brief return to New Orleans and a longer sojourn to Santa Fe to gain experience with American Southwestern cuisine and a position as sous chef at the St. Francis Hotel where he found an outlet to experiment with new ideas. Chad eventually moved back to New Orleans, continued to work in grand hotels, and married a Taiwanese woman, Shiau-Ming, gaining exposure to an entirely new food culture. Following Hurricane Katrina, Chef Chad was contacted his old friend, Kurtis Jantz, the Executive Chef of the Trump International Beach Resort in Miami, and gained the position of Chef de Cuisine. Chefs Galiano and Jantz felt the synergisitic ambition to boost their food knowledge further and create a contemporary environment for learning. It was during this time that Chad created the blog, Chadzilla.
A science and food geek, Jeff Potter is the author of Cooking for Geeks: Real Science, Great Hacks, and Good Food, which the Washington Post called “one of the most useful books on understanding cooking.” He has appeared on NPR, The Today Show, CNN International, Food Network, and the Cooking Channel. Jeff has been featured on television newscasts and radio shows throughout the country, spoken at science festivals both in the United States and overseas, and is a trustee and spokesperson for Awesome Food, part of the Awesome Foundation.
