EXPERTS & SEMINARS

Friday, February 3, 2012
5:30 p.m. - 7:00 p.m.
The Rialto Club at The Hotel Indigo

Each chef will prepare an Amuse Bouche paired with wine during an in-house presentation.

Friday night dinner reservations at various local restaurants will be made by the Wine Weekend
team for guests who have purchased the All-Inclusive package. Guests will be shuttled from
the Amuse Bouche to the restaurants and back to the Hotel Indigo following dinner.

Martin Smetana, The Foundry Park Inn & Spa Born in Brno, Czech Republic Graduated from Culinary Institute of Brno in Czech Republic Worked for hotels and restaurants in Czech Republic, Austria and United States Chef De Cuisine/General Manager of The Carriage House Steak & Grill Winery & Spa Chef for Chateau Élan Multiple award-winning cuisine Vice President of American Culinary Federation - Athens Chapter Member of National Association of Catering Executives - Atlanta Chapter Chris McCook, Athens Country Club Executive Chef - Athens Country Club since 1994 Certified Executive Chef - American Culinary Federation American Academy of Chefs - American Culinary Federation President of The Classic City Chefs and Cooks Association Graduate of The Culinary Institute of America Culinary professional for the past 34 years Ice sculptor for the past 25 years Jaamy Zarnegar, Last Resort Grill Educated on the Isle of Man, United Kingdom Came to the United States in 1978 & graduated from UNC - Greensboro in 1985 Worked for ARA Services at the Chancellors house at UNC - Greensboro Learned the world of wine at Southern Lights in Greensboro while working under Anne Steketee, the GM wine buyer Has been at Last Resort Grill since 1993