Vintners Hall of FameBy Kovasp
Did you know there existed a Vintners Hall of Fame? I didn’t, until recently, and there is one, though this one relates to the wine world of California.
The Culinary Institute of America (CIA) has dedicated the historic Barrel Room to celebrate the men and women who have been responsible for the growth and world-wide prestige of the California wine industry. Each year, during the Annual Vintners Hall of Fame Induction Celebration, inductees are selected by a panel of over 75 national wine writers, critics, and historians.
Each spring, the college holds a Celebration of California Wine and Food, including a very special Wine and hors oeuvre's Reception, Induction Ceremony, and unique Celebrity Chef Walk-Around-Dinner. Proceeds from the event help to support the Vintners Hall of Fame and contribute to scholarships for the Rudd Center for Professional Wine Studies at the CIA at Greystone.
2013 inductees include Merry Edwards, Frank Schoonmaker, Cesar Chavez, and Robert Parker. “This year’s inductees represent a broad spectrum of the wine world, and demonstrate how people from vastly different backgrounds and professions have influenced the quality and perception of California wines,” said CIA President Dr. Tim Ryan. The official induction of the 2013 Vintners Hall of Fame honorees will take place on February 18, 2013 at The Culinary Institute of America at Greystone, in St. Helena, California. Previous inductees have included luminaries such as Randall Grahm, founder of Bonny Doon Vineyard (2010 Inductee), Carole Meredith, UC Davis Professor Emerita and co-founder of Lagier-Meredith Winery (2009 Inductee), Joel Peterson, founder of Ravenswood Winery (2011 Inductee); Charles Sullivan, wine historian and author, Paul Wagner, Vineyard & Winery Management and Warren Winiarksi, founder of Stag’s Leap Wine Cellars (2009 Inductee).
About The Culinary Institute of America: Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry. For more information, visit the CIA online at www.ciachef.edu.
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