Our partner Media Labs | Power Images interviewed our amazing culinary partners and guests at our January 25th event. Click HERE>> Special Thank you to our Culinary Leadership Team:
- Chef Director John “Jack” Kane, Culinary Chair & Dessert Competition Liaison
- Renée Korbel Quinn, Strategic Planning & Communication, & Culinary Co-Chair
- Resident Chef Wes Bonner – Chef Liaison
Executive Chef Asher Roebuck – Chef Liaison
- Executive Chef Paula DaSilva – Chef Liaison
- Executive Chef Marc Gruverman – VIP Host
- Sef Gonzalez aka Burger Beast – Comfort Food Alley Host
- Chad Thilborger – Dessert Bash Host
Culinary Partners creating the Uncorked! Experience
- 3030 Ocean, Chef Liaison Paula DaSilva
- A Whole Heap of Goodness’ Chad Thilborger with Williams-Sonoma
- America’s Backyard, Chef Shashank Agtey
- Brio Tuscan Grille, Barry Abes
- Bash American Bistro, Chef Shannon Wieberg
- Brown Distributing Specialty Beer Division
- Chef’s Palette at The Culinary School at the Art Institute of FTL
- Cold Stone Creamery Factory featuring the Cold Stone Uncorked! Creation and Rocky Mountain Chocolate Factory
- Exquisite Catering by Robert Continue reading
If you missed Chef’s Wes Bonner and Richard Wilson from Publix Aprons Cooking School in Plantation Saturday morning on WPLG Local 10… click here for our segment. Special thanks to Burger Beast for recommending our event to Christopher Haggerty, Director.
10 days! until Uncorked! Check out the coverage from our partners at Society Scene. We had a fun shoot at Timpano Italian Chophouse, and the rain would not deter us from getting an awesome team photo! Special thanks to Alyssa and Chef Asher for hosting us and to Brown-Forman for the Korbel Magnum. Get your tickets now!
JA World Uncorked welcomes a trio of partners to present our Farm to Fork Station, new this year! Myapapaya juicery + kitchen with Chef Adam Kanner, Hot & Soul and Marando Farms will bring a healthy and vibrant BITES to Uncorked! Come and check them out. Get your tickets now!
We are pleased to announce that JA World partner Publix has joined the 4th Annual JA World Uncorked! as a signature sponsor. Publix Aprons Cooking School (Plantation) is returning for their fourth year as a participant and Jeroboam Sponsor.
“Being part of JA World Uncorked! since its inception has been terrific,” said Gary Correll, director of merchandising with Publix, one of the event’s key sponsors. “It’s an ideal way to share our culinary team’s talents in a top-quality that supports Junior Achievement’s crucial role.”
Resident Chef Wes Bonner serves as our Chef Liaison, guiding the culinary team with Culinary Chair Jack Kane for our 4th Annual event. Wes graduated summa cum laude from Johnson and Wales University in North Miami and was a member of the silver key honor society. He has more than nine years in the culinary field through various restaurants and the hotel industry. Upon graduating Johnson and Wales in 2002, Wes was first employed with the Ritz Carlton Coconut Grove, a five-star, five-diamond establishment. A year later he chose to move overseas and expand his experience with additional education in the pastry arts through Thames Valley University in London. While living in London, Wes joined the staff of the Mandarin Oriental Hotel Hyde Park, and worked in the One Michelin Star restaurant, Le Foliage.
Chef Wes Bonner and Chef Richard Wilson will represent JA World Uncorked! on WPLG Channel 10 Weekend Morning News on Saturday, January 18th about 9:40am and 10:15am. Check us out!
For over a decade, 3030 Ocean at the Harbor Beach Marriott Resort & Spa has been known for it’s delectable seafood, romantic ambiance and talented culinary team. At the helm of the critically acclaimed restaurant’s kitchen, Executive Chef Paula DaSilva demonstrates a remarkable talent for executing imaginative, farm-to-fork dishes that highlight the flavors and freshness of South Florida’s local ingredients.
After beginning her culinary career at 3030 Ocean in 2000, the Brazil native has returned to where it all started—bringing with her a diverse culinary vitae and her signature soulful cooking style.
The International Culinary School at the Art Institute in Fort Lauderdale’s Chef Director John “Jack” Kane recruited Paula to Uncorked! last year to participate as a Signature Chef. As executive chef of 1500 Degrees at the Eden Roc, one of Esquire‘s “Best New Restaurants in America” in 2011, she created the winning dish aka Clean Plate Charlie Awards at Uncorked!’s Best Plate. Continue reading
RARE STEAKS, FRESH MADE PASTA. TALL MARTINIS. SWANK SCENERY.
Timpano Italian Chophouse offers a menu that marries award-winning cuisine with a combination of steaks, chops and pastas — with style and swagger all their own.
TIMPANO is about savoring the high life. Big red wines and martinis in the Starlight Lounge. Live entertainment from Sinatra to swing. Bone-in steaks, chops, veal, and great pastas. Service as crisp as the white tablecloth is provided by people who truly love to serve. Their passion for food, drink and friends is evident in everything they do. Like a timeless Chicago supper club, TIMPANO Italian Chophouse is larger than life. Continue reading
Marando Farms: Where the Environment, Our Community and Our Children Matter
Chelsea & Fred opened Marando Farms with a dream to do what they love and to become a staple of the Fort Lauderdale community. When you buy food locally you reduce energy consumption. Local food doesn’t have to travel far! Not only do they help reduce pollutants, but you get a higher quality of food! Marando Farms is dedicated to saving Florida’s farms and ranch land, promoting healthy farming practices and supporting local farmers.They are dedicated to saving Florida’s farms and ranch land, promoting healthy farming practices and supporting farms and farmers. As the vital link among farmers, conservationists and policy-makers, they’re focused on ensuring the availability of fresh food, a healthy environment and strong local economies across the state. They join Uncorked’s Farm to Fork demonstration. Continue reading
Chef Asher Roebuck returns to Uncorked! as Chef Liaison (his second year) and lead Judge of our 2nd Annual Uncorked! Cold Stone Creamery Contest.
Roebuck prides himself on using quality ingredients for house made creations as well as paying attention to detail for each dish that leaves his kitchen. Try the Black Skillet-Roasted Mussels presented to your table sizzling hot prepared with garlic, olive oil and kosher salt.
Roebuck grew to love food because it meant doing things with his mother and grandmother. He grew up in New York with a huge family which meant lots of food and fun. He is a graduate of the International Culinary School at the Art Institute in Fort Lauderdale with an associates degree in culinary arts. Continue reading