Epicurean Classic Announces 2009 Chef Dinners

One of the highlights of The Epicurean Classic – the Great Lakes’ premier food and wine event, planned for August 28-30 in St. Joseph, Mich – is the line-up of Guest Chef Dinners. Six unique restaurants in and around St. Joseph are participating, each offering a special menu featuring favorite dishes from the acclaimed cookbook of one of this year’s featured chefs. Most notably, the guest chef will dine that night in the restaurant, greet other diners, and sign cookbooks. All dinners will take place on Friday evening, August 28. Seating is limited and reservations are required.

“These dinners provide the ultimate foodie experience. Guests enjoy a fantastic dining experience and get a chance to meet with one of the top chefs in the country,” says Matt Sutherland, co-founder of The Epicurean Classic. “The restaurants love the challenge of cooking new dishes and are honored to have the guest chef in their restaurant. These dinners are the epitome of what this event is all about – getting personal access to the esteemed culinary world.”

The Guest Chef Dinners for 2009 include:

• Dine with Andy Pforzheimer, author of The Barcelona Cookbook at Bistro on the Boulevard
For reservations please call the Bistro at 269.983.6600

• Dine with Giuliano Hazan, author of Thirty Minute Pastas @ Tosi's Restaurant.
For reservations please call Tosi's at 269.429.3689

• Dine with Jennifer McLagan, author of Fat (2009 James Beard Cookbook of the Year) at the Grande Mere Inn
For reservations please call the Grande Mere Inn at 269.429.3591

• Dine with David Leite, author of The New Portuguese Table at Port 412
For reservations please call Port 412 at 269.982.0412

• Dine with Jonathan Schuler, author of The Schuler's Cookbook at Schu's
For reservations please call Schu's at 269.983.7248

• Dine with Scott Uehlein, author of Canyon Ranch Nourish, at Tabor Hill Restaurant & Winery.
For reservations, please call Tabor Hill at 800-283-3363

The annual three-day celebration features an impressive list of chefs and culinary artisans gathering on the bluff overlooking Lake Michigan in St. Joseph, Mich. Throughout the weekend, The Epicurean Classic attendees can choose from over 40 cooking demonstrations, 10 wine/beer/olive oil tasting seminars, six Guest Chef Dinners, the Grand Reception and the daily Tasting Pavilion.

Day Passes for The Epicurean Classic are $119 (Friday or Saturday), $89 (Sunday) and $339 for a three-day “Gourmand Pass” which also includes admission to Friday evening's Great Lakes BBQ, and Saturday evening's coveted Grand Reception. Individual tickets to the Grand Reception and Tasting Seminars are sold separately and advanced registration is suggested. Complete event and program details, as well as online registration, are found at www.epicureanclassic.com