Eddie Deen Cooks Up Tons of Ribs for the ZestFest Crowd Featuring Several of the ZestFest Show Participants Products

ZestFest 2015 People's Preference Awards Winners

Chef Enam Chowdhury on the Spicy Food Productions Celebrity Chef Stage at ZestFest - Jan. 24, 2015

For a very special treat, find your way to Pittsburg, TX and you will arrive at a very special resort hosted by Chef Enam Chowdhury - great food, wonderful wines and a beautiful and relaxing spot to stay for a few days.  Find out more http://lospinosranchvineyards.com/ 

Los Pinos Ranch Vineyards is defined by an unhurried old world style. It’s a perfect setting for leisurely enjoying our wines, while overlooking the lush wine grape vineyards.

Food

We believe wine and food is for sharing and having fun. So, we feature a Menu that’s wine and fun friendly! The Chef’s Special each weekend is always a unique and exquisite dining experience as well.

Jazz

Passion, it’s what motivates our family to share what we love most, with you. Each weekend we feature romantic Live Jazz on the winery stage. Combos, Trios, Quartets, Classic!

ZestFest Throwdown - Cowgirl (Sarah Penrod) vs. Cowboy (Grady Spears) - Saturday, Jan. 24, 2015

Chef Jon Bonnell Cooking with Beer on the ZestFest 2015 Celebrity Chef Stage - Jan. 24, 2015

Bonnell has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. With three invitations to cook at the James Beard House and several appearances on national TV including the Today Show, CBS Early Show, Good Morning America and the Food Network’s BBQ with Bobby Flay and Meat & Potatoes, Jon Bonnell is the resource on Fine Texas Cuisine.

Exec. Chef of the Irving Convention Center and Former Dallas Cowboy Chef Edwardo Alverez Cooks a Duck Feast at ZestFest 2015

His experience in preparing and cooking for large numbers of attendees was obtained while working at the Dallas Convention Center. During his tenure, he received the award for Manager of the Quarter in the fall of 1998. In addition, he attended El Centro College and obtained certification in Nutrition in Food Service, Management for Chefs, Food Service Manager and Sanitation for Chefs.

In May of 1999, Chef Eduardo was hired as the Executive Chef of the Dallas Cowboys at Texas Stadium. He still cooked for large numbers of attendees but with a narrower time span and notes his LOVE for the rush of game day, especially the Thanksgiving game. Chef Eduardo opened the new Cowboys Stadium in Arlington in June of 2009.

In August of 2010, Chef Eduardo was hired as the Executive Chef of the Irving Convention Center. With one opening under his belt he is very excited about this next challenge. Chef Eduardo has played a key role in the planning, implementing and development of all that it takes to open a new facility and operate the food service.

When Chef Eduardo is not hard at work, he devotes his time to his wife and three wonderful children, two daughters and one son. As a parent, he believes children are a reflection of who their parents are and considers fatherhood a blessing. His advice for future chefs is to become involved with the Texas Chefs Association.

Chef Peter Mollett on the ZestFest Celebrity Chef Stage - Friday, Jan. 23, 2015

What began in a red painted kitchen more than 3 years ago, with a line of friends and family sampling Chef Peter's recipes, has evolved into the Red Kitchen Foods brand we know today. Red Kitchen's flagship brand, Smokin' Texas Gourmet has become the personal and professional kitchen mainstay among chefs, consumers, hotels, restaurants and culinary devotees across the country. Since its inception, Proprietor Chef Peter Mollett has been blending big Texas taste with healthy ingredients across the entire line of products. All Smokin' Texas Gourmet products are GO TEXAN Certified, an organization that promotes products, culture and communities that call Texas home. Unlike what you typically find in professional spice racks, the Smokin' Texas Gourmet products are prepared without MSG, they have no additives or preservatives and are prepared with reduced sugars and salts. In addition, the chef avoids high fructose corn syrups or sugars in recipes. The entire product line is Gluten Free and Vegan and vegetarian friendly, encouraging flavor rich foods to suit any palette and most dietary considerations.