June of 2010.-

The Food & Wine Classic is the most popular “foodie” event of the year in North America. For three days, the stellar line-up of culinary masters and wine connoisseurs share trade secrets and techniques with 5,000 foodies and vinophiles at over 80 cooking and wine seminars, tastings, demonstrations, celebrity chef receptions, parties and other entertainment.

“So, it is the premier wine event in the US, to showcase top wine companies, such as San Pedro, and food related products”, says VP Sales and Marketing North America, Mark Vanston.

In the Grand Tasting Tents featured at the Food & Wine Classic, 50,000 bottles wine were available to sample, among them, San Pedro’s prestigious brands 1865 Single Vineyard and Castillo de Molina, and exhibitors shared their latest products.

This festival is related to the stylish and trend-spotting epicurean American magazine FOOD & WINE, edited by American Express Publishing, a leading luxury lifestyle magazine’s publishing house. This magazine has a monthly circulation of over 925,000 and is online at foodandwine.com.

United Kingdom, June of 2010.-

The Bobby Moore Fund is a charity in the UK that raises money and awareness for Bowel Cancer. Bobby Moore was a footballer who played in the 1966 World Cup, when England won, which is why the event was held at Wembley football stadium.

The event began with a Champagne reception and then continued with a delicious three-course lunch chosen by W&H Magazine’s food editor, Jane Curran, to match perfectly with the wines. Each course was accompanied by San Pedro wines including the award winning Castillo de Molina Sauvignon Blanc Elqui and 35° South Cabernet Sauvignon. All ingredients celebrated the best of the English summer and Jane Curran stayed on hand to talk guests through the delicious combinations.

Lunch Menu

Starter
Parma ham, lemon and black pepper bocconcini, char-grilled Mediterranean vegetables, pesto focaccia croute

Main course
Roasted pave of Scottish Salmon, dill and crushed new potatoes, sugar snap, mange tout and sun blushed tomato, lemon hollandaise sauce

Vegetarian
Glazed goat’s cheese crotin, pesto dressed mixed vegetables and red pepper oil
Asparagus spears baked in filo over saffron and tarragon Risotto with a Ratatouille of summer vegetables

Dessert
Vanilla Crème Brulee, fresh strawberry juice, clotted cream ice cream
Freshly brewed coffee and selection of teas including herbal served with Petit Fours