As the second half of our name would suggest, the Hudson Valley Wine & Food Festival highlights some of the best food in the area. Since it’s inception in 2001, our food festival has featured lots of unique gourmet specialty food vendors. You can find everything from farm fresh cheeses, farm raised meats, salsas, BBQ sauce, pasta, pasta sauce, dip mixes, drink mixes, soup mixes, pastries, baked goods, maple syrup, candy, nuts, granola, olive oils and more.
In addition, we host some of the region’s most unique Food Trucks & food concessions, we have fantastic Cooking Demonstrations that go on throughout the food festival weekend.
Food Truck Corral
We are rounding up some of the area’s best and most unique food trucks for your gastronomic pleasure at our annual food festival. Check back often to see what special offerings will be available.
2018 Attending Food Concessions
Gourmet Specialty Foods
A real “Foodie’s Delight”, our selection of gourmet specialty food vendors cannot be beaten. The Hudson Valley Wine & Food Festival presents many different specialty foods that you can purchase to take home and add to your pantry. Most of the vendors offer small tastes so you know just what you’re purchasing. Check back often to find out the booth location of your favorites for 2014.
If you are a gourmet specialty food producer and are interested in becoming a vendor at our event, please visit the Become A Vendor Page
2018 Gourmet Specialty Food Vendors
Learn the culinary secrets of some of the region’s best Chefs. In the past, our guests have included veterans from Hell’s Kitchen, Chef Wanted, Chopped, Iron Chef and other culinary television programs. We’ve also featured the Executive Chefs from the Hudson Valley’s best restaurants. We offer cooking demonstrations all weekend and access to the demos is included in your Food Festival admission.
2017 Demonstrating Chefs
Master Chef Shaun O’Neale
Shaun O’Neale, a DJ from Las Vegas, Nevada, earned his spot in the MasterChef Kitchen by cooking a surf and turf dish topped with foie gras and a bone marrow buerre blanc sauce. He didn’t stray from his high-end, fine-dining influence on his dishes, which led him to win multiple Mystery Box Challenges and securing his spot in the finale. The finale is where he wowed not only Gordon and Christina, but also guest judges Wolfgang Puck and Daniel Boulud with his three delicious dishes: an appetizer of miso halibut cheeks with vadouvan carrot puree and pickled mushrooms; an entrée of ancho coffee-roasted venison loin with roasted chanterelles and smoked plums with a truffle demi-glaze; and a salted caramel chocolate tart for dessert. In the end, it was Shaun’s exquisite flavors and thoughtful dishes that won over the judges and earned him the MasterChef title.
Chef Vincent Tropepe
We’re thrilled to welcome back our good friend Chef Vincent Tropepe. Chef Vincent Tropepe is a Brooklyn, NY native. His deep Italian roots, as well as his grandmother’s, have inspired him to become a chef. Vincent Tropepe has worked in every avenue of the food business. From prep cook to a dishwasher, line cook, sous chef as well as an executive chef in some of the country’s top restaurants. He has also had his work featured in numerous newspapers, magazine, online magazines, and blogs. Vincent is also a published cookbook author with his first release titled, “From Behind the Kitchen Doors”. He will be releasing his latest book “In My Whites” this year.
Because of Vincent’s in-depth knowledge of the workings of the restaurant business, and his 13 different culinary certifications and 7 managerial and business certifications, Edible Magazine dubbed Vincent the “American born Gordon Ramsey.” Chef Vincent will be offering demonstrations both days of the Fest as well as signing his new book.
Chef Gail Sokol
Author of one of the most popular textbooks on baking, in use at high schools, colleges and universities throughout the world, Gail Sokol’s new book makes baking at home easy and approachable for people of all skill levels.
Chef Gail Sokol has been a featured speaker and guest chef throughout the United States and has appeared on television, radio and featured in print. Since 2001 Gail has been a member of the faculty of Schenectady County Community College in Schenectady, NY, teaching Baking, Nutrition, and Sanitation. Gail is also a faculty member in the Nutrition Department at The Sage Colleges in Troy, NY, teaching Food Science and Quantity Foods. Gail has won numerous culinary awards and professional chef competitions throughout her career.
Baking With Success features 60 recipes, with step by step instructions, background in the baking process, preparation and full-color photos throughout the book’s 199 pages. Readers will learn to create a variety of desserts including Cakes & Frostings, Pies, Tarts & Fruit Desserts, Bread, Cookies, Ice Cream & Frozen Desserts.
Chef Kevin Des Chenes