Welcome!

2017 marks the sixth year of the festival, “Season Six”, which has grown significantly to incorporate award-winning, talented chefs and beverage artisans from the far corners of the Northeast, vintners from all over the globe, as well as attracting attendees from the six New England States and beyond. Moving to Columbus Day Weekend, October 5-8th, 2017, allows us to offer a more convenient date for participants and attendees alike.

Now more than ever we recognize the importance of educating the public about diversity, promoting sustainability and working toward the common good. Please join us for Season Six of the Taste of WGBH Food and Wine Festival, where we'll go Beyond Borders.

About The Festival

As the #1 producer of PBS content in the nation and a local New England broadcaster, WGBH truly is a public media powerhouse. With Julia Child and The French Chef in 1962 to April Bloomfield on The Mind of a Chef today, WGBH is the landmark for educational food television.

The Taste of WGBH Food & Wine Festival was created to offer a tangible interface where the public, chefs, producers, television personalities and partners could unite in the spirit of education, inspiration and entertainment. With a bounty of great artisans in New England, we are determined to establish a knowledge of this region as a destination of quality and character, and to further understanding of regions throughout the country by promoting food and agritourism.

 

 

  • It’s not an Expo or Fancy Foods Show.
  • The events are not filled with packaged foods companies giving out samples.
  • There  are no lifestyle brands with booths.
  • Full of Real Food. Unlike other food and wine events, we attract a significant number of nationally acclaimed chefs, on average 25 restaurants per event, who deliver delicious & thoughtful dishes onsite.
  • Quality Engagement. Events capped at a reasonable # of attendees to optimize engagement and minimize overtaxing those serving. Overwhelmingly chef-owners and managing partners represent their businesses onsite. It may “look and smell” like a consumer event, but the great turnout of industry attendees makes this a selling and recruiting event as well.
  • The RIGHT Demographic for You. Ticket prices and WGBH Foundation supporters = highly desirable demographic of diners, travelers and shoppers attending the festival.
  • Filled with Like-Minded Businesses. We handpick our vendors and partners to ensure the right fit, both in terms of quality and aesthetic.
  • Marketing Disguised as Education. Our demos, activations and other features are more than just a pretty face or celebrity name- they deliver fascinating content from respected pros.
  • Promoted Regionally. Through television spots, radio spots, billboards, print, web and social, reaching millions throughout New England and Nationally.

 

Event Details

Consumer-Facing Site:

 

Chef's Gala- October 5th, 6-10pm

This Premier event is the most formal of the Festival, taking place inside the WGBH Television and Recording Studios in Boston. The evening opens with a one hour special access to VIPs. Special musical guests play a live show in the Calderwood Studio, and the VIP party continues in the VIP Lounge located in the Fraser Performance Studio.

Each Chef will be assigned a premium wine or one of a few very special craft beers, and will create their interpretation of a dish to pair with the beverage. Assignments will be made by September 1. All dishes and beverages are sample-sized portions to be plated and paired onsite. 600 attendees

LOAD-IN: 2-5pm

CITY INSPECTION: 5pm

VIP Access only the first hour. General public enters at 7pm.

Weekends with yankee dinner- October 6th, TBD

Currently we have a few opportunities for sponsors, chefs and wineries to engage with a very exclusive audience at this seated dinner party. The event can be located at a partner brick and mortar, featuring special guests, or highlighting a special product or service. We can also create a unique experience for you and your members or clients.

To be announced...

artisan taste- october 7th, 3-9pm

Now a full-day, this signature Grand Tasting event has a multitude of activities for attendees, and opportunities for participating restaurants, beverage producers and partners, taking place on the WGBH Television and Recording Studio lot in Boston. The day includes:

  • VIP access in the first hour
  • Chef tastings in the Grand Tent
  • Special Vintner and Brewer tastings in the Grand Tent
  • Live cooking demos, panel discussions and talks featuring national and local celebrity chefs in the Culinary Theater
  • Reserve and unique tastings in the VIP Lounge
  • Sampling in The Marketplace
  • Special pop-ups throughout the day
  • Live Musical Guests on the Sound Stage
  • Partner activations and interactive experiences throughout the festival space
  • WGBH Culinary Stewardship Award final judging and ceremony

This is a Grand Tasting event. All dishes and beverages are sample-sized. 1000 bites

LOAD-IN: 12-2pm

CITY INSPECTION: 2pm

VIP Access only the first hour. General public enters at 4pm.

If you would like to be considered for the Culinary Stewardship Award, be sure to review those details and requirements.

Brunch Bar- october 8th, 11am-2pm

The most popular of all the festival events, this brunch Grand Tasting has a multitude of activities for attendees, and opportunities for participating  restaurants, beverage producers and partners, similar to the Artisan Taste. Located on the WGBH Television and Recording Studio lot in Boston, the day includes:

  • Chef tastings in the Grand Tent
  • Special Vintner, Brewer, and Distiller tastings in the Grand Tent
  • Live cooking demos, panel discussions and talks featuring national and local celebrity chefs in the Culinary Theater
  • Reserve and unique tastings in the VIP Lounge
  • Sampling in The Marketplace
  • Special pop-ups throughout the morning
  • Live Musical Guests on the Sound Stage
  • Partner activations and interactive experiences throughout the festival space

This is a Grand Tasting event. All dishes and beverages are sample-sized and tend to be brunch-oriented. 600 bites

LOAD-IN: 8-10am

CITY INSPECTION: 10am

EVENT OPEN: 11am

ALL Vendors must clear out of event between 2-2:30 for next event.

FOOD FIGHT- october 8th, 5-8pm

The most casual of the events, but with just as much enthusiasm and a great  turnout of Industry attendees. The Food Fight has a multitude of activities for attendees culminating in awarding one chef the title of champion, chosen by the crowd. Located on the WGBH Television and Recording Studio lot in Boston, the afternoon includes:

  • 10 Chefs serving up their interpretation of the competition theme (TBD) in the Grand Tent
  • Special Vintner, Brewer, and Distiller tastings in the Grand Tent
  • Live cooking demos, panel discussions and talks featuring national and local celebrity chefs in the Culinary Theater
  • Reserve and unique tastings in the VIP Lounge
  • Sampling in The Marketplace
  • Special pop-ups throughout the afternoon
  • Live DJ on the Sound Stage
  • Partner activations and interactive experiences throughout the festival space

This is a fun and exciting competition event where the public votes on their favorite bite. All dishes are themed "international street food," and beverages are sample-sized pours. 600 bites

LOAD-IN: 3:00pm-4:00pm (You will not be able to enter before 3pm)

CITY INSPECTION: 4:30pm

EVENT OPEN: 5pm

location & Contact

Located at the WGBH Studios at 1 Guest Street, Boston.

Contact: Tess Hartwell • (six-one-seven) 545-3224

  • All participating restaurants and beverage producers receive 3 passes. We have a limited number of additional passes available for purchase at a discount of 40%.  Use code VEND17:
  •  
  • Please note this is a 21 and over event! No children will be granted entry to the event. If you have staff under 21 who will be assisting onsite, please let us know in advance.

Accommodations & Parking

Hotel

  • More info to come...

Parking at the Festival

  • Parking is free in the multi-story parking garage adjacent to the Festival, on Guest Street. If the gate is down when you arrive, simply take a ticket. It will be up to let you out when you leave.

Onsite Provisons

Delivery and Load-in

  • Deliveries for non-perishables you wish to have held onsite for your arrival should be made between 10am and 3pm on October 3rd  4th, or 5th to 1 Guest Street, Boston at the dock in the rear of the building.
  • Day-of LOAD-IN at the back of the building where the dock area is unless otherwise instructed. We will have volunteers onsite with carts to help you shuttle things in/out.

WE PROVIDE:

  • Tables
  • Linens
  • Glassware for attendees
  • Bowls/Plates/Napkins
  • Waste Bins
  • Dump buckets/rinse pitchers for those serving beverages
  • Culinary Volunteers (restaurants only, with advanced notice)
  • Ice upon request
  • Access to wi-fi
  • Power
  • Tabletop Sign With Organization Name and Origin

Health & Safety

  • Onsite we provide restroom facilities inside the building for all participating businesses. You'll need to show your badge at the dock for access.
  • We provide handwashing units in the staging area, but you are responsible for bringing a handwashing solution for your table. We will have sani-solution onsite for your use.
  • Please be sure that all product is stored per health department guidelines at all times.
  • The health department has begun cracking down on those with hair failing to wear hairnets or hats. Please be sure to wear a hat or we will provide a hairnet.

Cooking/heating onsite

  • NO GAS or FLAME-BASED cooking of any kind is permitted onsite! Cooking/heating must be done with electric burners or electric sterno chafers. A few induction burners and electric chafer heat units available onsite to lend for those who may need them.

Refreshments

  • Green room refreshments are being provided for chefs by BostonChefs.com inside the studio.

ZERO WASTE

  • We are working diligently to make this a zero waste event. We have compostable serviceware being provided by Greenwave and will partner with organizations for onsite water service to eliminate bottled water; and food waste removal to an offsite composting facility.
  • PLEASE DO NOT BRING NON-COMPOSTABLE/PLASTIC items to serve your dish in. They cannot be used at this event. If you want an attractive display item, please bring glassware or a dish for display.

Additional Info

Professional Headshots or Band Photos

Please contact Melissa Ostrow at melissa(@)MeloPhoto.net