Azcentral Food & Wine Experience (azcentralfoodandwine.com/) Nov 4-6, Salt River Fields, announces the participation of Austin-based Chef Kevin Fink who appears on this month’s cover of Food & Wine Magazine, named one of Best New Chefs 2016.
“We’re really looking forward to going back to Arizona and especially to the azcentral Food & Wine Experience,” said Kevin Fink, Executive Chef and Owner of Austin’s Emmer & Rye. “After recent successes, it’s so nice to be able to share our food with friends and family in an area where both myself and my wife, Alicynn, grew up, alongside so many amazing chefs.”
Fink joins nearly 50 chefs already on board to participate at the event. Fink grew up in Tucson and graduated from Northern Arizona University, opened Emmer & Rye in Austin in November 2015 and previously served as director of operations for the successful and award-winning Zona 78 Italian Kitchen in Tucson, Arizona.
“We are proud to have Arizonan-by-way-of Austin, Kevin Fink, on board,” said Kerry Dunne of R Entertainment, which produces azcentral Food & Wine Experience in conjunction with the azcentral.com team. “He is the embodiment of the food scene today: a young, adventurous risk-taker who with his skilled background, acts on his own inspirations and is attracting serious attention from New York to California. We couldn’t be more proud of Kevin, and his Arizona roots.”
Emmer & Rye continues to grab national attention; a June New York Post review was headlined: “This Texan eatery could be America’s best restaurant.” The dining spot also was included in Texas Monthly’s 2016 “Where To Eat Now.”
Fink began his culinary career 15 years ago and his achievements include cooking at Trattoria 13 Gobbi in Florence, Italy, as well as front-of-house service at Thomas Keller’s iconic The French Laundry. Fink continued his career by staging at Copenhagen’sNoma and the competitive Noma Test Kitchen, where he was witness and participant to unique techniques and dining trends.
Fink exemplifies the global nature of azcentral Food & Wine Experience with Emmer & Rye. His precise approach to food is evident on every plate, every back-end kitchen preparation and in the sleek modern décor of the restaurant itself. Emmer & Rye has brought a unique dining experience to Austin as the city’s first eatery with contemporary American seasonal small plates passed on circulating carts.
Mario Batali Sat., Nov. 5. The first azcentral Food & Wine Experience occurred last November, and immediately generated positive reviews for its entertainment-style culinary showcase of Arizona chefs and its open invitation to accomplished chefs and purveyors worldwide. This year, Chef Mario Batali headlines Sat., Nov 5, and hosts a sold-out lunch and Grand Tasting ‘mingle.’ He’ll also appear for all guests during a panel presentation on Saturday, and sign his newest book out this fall: MARIO BATALI BIG AMERICAN COOKBOOK: 250 Favorite Recipes from Across the USA.
Last year visiting chefs included Chicago’s Graham Elliot, Milwaukee’s two-time James Beard winner Paul Bartolotta, Montreal’s Chuck Hughes, Las Vegas’ Akira Back and New York’s Michael Ginor who joined chefs: James Beard winners Christopher Gross, Robert McGrath, and Nobuo Fukuda and other renowned names like Matt Carter, Aaron May, Gio Osso, Kevin Binkley, Mark Tarbell, Eddie Matney, Mel Mecinas, Charles Wiley and many, many more.
Nearly 50 Arizona chefs and restaurants already are signed on to participate in the three-day event. The event occurs with the participation of the award-winning azcentral Food & Dining team, as well as USA Today, and is critically praised by media throughout the region. Residents and visitors have embraced the celebratory high-profile platform created for Arizona’s world-class chefs, restaurateurs and purveyors. The event delivers an experiential, insider’s view of food making, wine and spirits experts and passionate industry leaders.