Make plans for A Night in Napa Wine Dinner at Edward's Fine Food And Wine in Rosemary Beach on Tuesday, November 14 at 6:30pm. Chef Angela Michelle Poe will create a southern coastal menu to be paired with Hill Family Estate Winery of Napa Valley. Courtyard reception at 6:30pm followed by dinner at 7:30pm. Reservations are $150 per person (Must be 21 years of age).
Guest Marc Engle will talk about the Hill Family Wines featured at the dinner. Chef Poe will create a special menu with 5 courses paired with Hill Family Estate wines. Wines featured include: Sauvignon Blanc, Albarino, Pinot Noir, Cabernet Sauvignon, and Barrell Blend.
Tickets at www.eventbrite.com. Please call (850) 231-0550 for more information.
Wines available for purchase at the end of the dinner.
A Night in Napa Wine Dinner helps support Rosemary Beach Foundation and its mission to promote community, educational, and other charitable activities in Rosemary Beach and Walton County, Florida.
hillfamilyestate.com
Learn more @ SoWal.com:
Edward's Fine Food & Wine
Rosemary Beach Foundation
Chef Angela Michelle Poe has been surrounded by the restaurant business for most of her life. Her mother and stepfather have a restaurant in Nashville, Tennessee and her father and stepmother have managed and worked in corporate restaurants for most of her life. Angela was raised on the border of Kentucky and Tennessee and after high school in Hopkinsville, she attained an Associate of Arts degree at Hopkinsville Community College. Then, she moved to Nashville to attend the Art Institute where she received a culinary diploma.
Angela became interested in cooking while in high school. She credits her mother with being an amazing cook and says she became an inspiration. Angela says, “I never really appreciated her skills until I was older and started eating dinner at my friends’ houses or trying to cook meals for myself. I picked up an issue of “Gourmet” magazine my sophomore year and began trying to replicate the dishes in the magazine.” It was then that she began to work in restaurants, both back and front of the house. Angela’s experience has been varied and taken her into some of the best restaurants in Nashville. She started as a line cook at the Nashville City Club, moving to Lead Cook at Lime in downtown Nashville. Later she became a line cook at Water’s Edge and subsequently, at Volare. After serving as Lead Cook at Ravello, again in Nashville, Angela headed south. Since 2012, she has been the Sous Chef and now Head Chef of Edward’s Fine Food and Wine.
Angela’s philosophy of food preparation is that simple, comforting food with straight forward flavors results in a superior dining experience. Balance and restraint when trying to highlight a great local product are key to a good dish. She is grateful to have worked with Chef Ed Reese at Edwards Fine Food and Wine for the past five years and thanks him for his interest in making her a great chef.
Outside of cooking, Angela loves to spend time with husband, Tim, and their fur babies. She enjoys reading books, watching movies, and trying new restaurants. She is always learning and Edward’s Fine Food and Wine is all the better for it. edwards30a.com
Guest Marc Engle will talk about the Hill Family Wines featured at the dinner. Chef Poe will create a special menu with 5 courses paired with Hill Family Estate wines. Wines featured include: Sauvignon Blanc, Albarino, Pinot Noir, Cabernet Sauvignon, and Barrell Blend.
Tickets at www.eventbrite.com. Please call (850) 231-0550 for more information.
Wines available for purchase at the end of the dinner.
A Night in Napa Wine Dinner helps support Rosemary Beach Foundation and its mission to promote community, educational, and other charitable activities in Rosemary Beach and Walton County, Florida.
hillfamilyestate.com
Learn more @ SoWal.com:
Edward's Fine Food & Wine
Rosemary Beach Foundation
Chef Angela Michelle Poe has been surrounded by the restaurant business for most of her life. Her mother and stepfather have a restaurant in Nashville, Tennessee and her father and stepmother have managed and worked in corporate restaurants for most of her life. Angela was raised on the border of Kentucky and Tennessee and after high school in Hopkinsville, she attained an Associate of Arts degree at Hopkinsville Community College. Then, she moved to Nashville to attend the Art Institute where she received a culinary diploma.
Angela became interested in cooking while in high school. She credits her mother with being an amazing cook and says she became an inspiration. Angela says, “I never really appreciated her skills until I was older and started eating dinner at my friends’ houses or trying to cook meals for myself. I picked up an issue of “Gourmet” magazine my sophomore year and began trying to replicate the dishes in the magazine.” It was then that she began to work in restaurants, both back and front of the house. Angela’s experience has been varied and taken her into some of the best restaurants in Nashville. She started as a line cook at the Nashville City Club, moving to Lead Cook at Lime in downtown Nashville. Later she became a line cook at Water’s Edge and subsequently, at Volare. After serving as Lead Cook at Ravello, again in Nashville, Angela headed south. Since 2012, she has been the Sous Chef and now Head Chef of Edward’s Fine Food and Wine.
Angela’s philosophy of food preparation is that simple, comforting food with straight forward flavors results in a superior dining experience. Balance and restraint when trying to highlight a great local product are key to a good dish. She is grateful to have worked with Chef Ed Reese at Edwards Fine Food and Wine for the past five years and thanks him for his interest in making her a great chef.
Outside of cooking, Angela loves to spend time with husband, Tim, and their fur babies. She enjoys reading books, watching movies, and trying new restaurants. She is always learning and Edward’s Fine Food and Wine is all the better for it. edwards30a.com
Last edited: