Entertainment

Experience the ultimate fusion of flavors and entertainment at the Hudson Valley Wine & Food Festival! Our esteemed lineup features renowned chefs, sommeliers, mixologists, and musicians ready to delight your senses. Immerse yourself in live cooking demos, cocktail masterclasses, and wine seminars on our dynamic indoor stage. Delve into exclusive discussions and tastings at our VIP tent.

And don’t miss the electrifying performances by the versatile Carrie Zazz band, spanning genres from classic rock and pop to country and Motown. Join us for a celebration of culinary excellence and musical harmony.

Woman smiling while pouring red wine into a glass, standing in a living room with a bouquet of colorful roses on a table in front of her.

  • Debbie Gioquindo, a wine connoisseur, entrepreneur, and Poughkeepsie, New York native, whose zest for life will leave you both informed and entertained! This former radio marketing and community relations pro is now affectionately known as the Hudson Valley Wine Goddess, and her passion for all things wine is nothing short of contagious.

    From owning a successful travel agency for two decades to her leadership roles with the Shawangunk Wine Trail and Executive Director for Hudson Valley Wine Country, Debbie’s diverse background perfectly marries her love for wine and travel. A true renaissance woman, Debbie is a Certified Travel Counselor, Certified Specialist in Wine, Wine Location Specialist in Port & Champagne and a Certified Sherry Wine Specialist.

Photo of three band members, Larry Bassen, Carrie Zazz, and Bob Curiano, with text 'The Carrie Zazz Band' at the top.

  • Chef Vincent Tropepe is a Brooklyn, New York native. His deep Italian roots as well as the influence of his grandmothers have inspired him to become a chef. Vincent Tropepe has worked in every avenue of the food business. He has also had his work featured in numerous newspapers, magazines, online magazines, and blogs.

    Vincent is also a published cookbook author with his first release titled: “From Behind the Kitchen Doors”. His other works include “SLAUGHTERED: How Inconsistent Lockdowns Collapsed the Hospitality Industry During COVID-19” and “Roasted, Chopped, & Beaten: When Cities Declare War on the Restaurants That Feed Them.

  • Ric Orlando is one of Hudson Valley’s OG chefs, often called the godfather of Farm to Table.. He is former Best Chef of the award winning New World Bistro Bar and New World Home Cooking in Saugerties. With his colorful personality and quirky story telling, he is always in demand for speaking engagements and cooking demonstrations.

    He currently owns Taste Maker Market, home of the Ric-ter scale brand of his signature sauces, seasonings, and he imports and sells organic ancient grain pasta, and olive oil from Sicily

    He is currently president of the Good Neighbor food Pantry in Woodstock, New York.

    He also holds cooking classes in the capital region and also does consulting for many local restaurants.

  • Chef Harris Mayer is a celebrated chef and restaurateur known for his refined yet approachable style of cooking rooted in seasonality, local sourcing, and a deep respect for American and Italian culinary traditions. A Long Island native, Mayer trained at the Culinary Institute of America and honed his craft in New York City kitchens, bringing years of experience from restaurants including Five Points, Hundred Acres, Creamline, and Pulkie's BBQ.

    He is now the executive chef and co-owner of Cornerstone in Pawling, NY — a restaurant built among the farms that inspire its cooking. There, Mayer has earned acclaim for menus that reflect the rhythms of the Hudson Valley, blending refined American cuisine with select Italian influences shaped by his years in New York kitchens and grounded in the abundance of local producers. Under his leadership, Cornerstone has become known for dishes that emphasize ingredient integrity, thoughtful technique, and a strong sense of place.

    Now living in the Hudson Valley with his family, Mayer's commitment to locally driven food extends beyond the plate. He collaborates closely with regional farmers and artisans to showcase seasonal ingredients at their peak, guided by a belief that great food begins with great ingredients — and that hospitality is, at its core, an expression of community.