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*Sampling admission includes souvenir wine glass and opportunity to sample more than 200 NJ wines.

*Event Organizer reserves the right to cancel event due to severe weather conditions or
situations which may endanger patrons and/or participants
NO REFUNDS


Wine On The Beach Festival
Event Features New Jersey Wineries, Exciting Live Musical Performances on Both Days,
Skilled Artisans & Crafters, Great Local Restaurants and Activities for the Whole Family to Enjoy.



Participating Wineries

Coda Rossa Winery
DiMatteo Vineyards
Monroeville Vineyard & Winery
Plagido’s Winery
Sharrott Winery
Tomasello Winery
Valenzano Winery
Ventimiglia Vineyard
Villari Vineyard
Wagonhouse Winery




Live Musical Performances
Sample & purchase wine on the beach while listening to amazing live music on our BEACHFRONT STAGE


Saturday - Eaglemania - The World's Greatest Eagles Tribute Band
Sunday - NY Bee Gees - Bee Gees Tribute Band





Local Restaurants & Eateries

Park Seafood
Goober’s 52





Artisans & Crafters

Blue Ridge Farm
Touchstone Crystal by Swarovski
Woodpeckers Custom Coolers
GOURMET CREATIONS
AMERICAN COLLECTIBLES
Pour Solutions
Jacob's Saw Mill
Demo Demonstration




Event Features

The Green Lace Lion will be hosting painting classes on the beach! Each wrist banded patron is welcome to sit down for a 30 minute step-by step instruction for painting wine glasses (3 creative options available). The sessions are $12 for one wine glass or $20 for two and are to be paid onsite or on the Green Lace Lion website. This fee is in addition to the wine festival sampling ticket.



Saturday, September 9 WINE SEMINARS

Guest Speaker- Dr. Gary Pavlis

12:30 - 1:15pm  "The 30 Minute Wine Expert" - Join Dr. Pavils as he gives attendees the tools to understand the different styles of wine, the different grapes grown in New Jersey and how to fully embrace the aromas & flavors of these wines. You will learn about the 5 S’s and why New Jersey is one of the fastest growing wine regions in the U.S. Come taste, come learn!

3:30 - 4:15pm "Wine, The Liquid Part of the Meal" - In the wine regions of the world like Italy, Spain, Portugal, France, and Germany wine always accompanies a meal. We do not have that culture here and so many of the dishes that we love, a steak, grilled salmon, lasagna, lamb chops have never been truly enjoyed to their fullest. Learn to truly enjoy your meals.


Dr. Gary C. Pavlis is a professor and agricultural agent at Rutgers University. A leading authority on grape growing, Dr. Pavlis only travels to places that make wine. Dr. Pavlis is the organizer of the annual NJ Wine Competition and wine contributor to edibleJersey Magazine.




Saturday, September 9 COOKING DEMO

2:00 - 3:00pm "Celebrity Chef Cooking Demo”-Erik Weatherspool/Executive Chef

Chef Erik Weatherspool started his career as a line cook at “The Chuckling Oyster”, Sea Bright New Jersey in 1990. It was there when he knew that becoming a Chef was what he wanted to do. He dreamed of opening a small elegant restaurant, just big enough to pay full attention to every aspect of the operation. While attending the Philadelphia Restaurant School in 1991 Erik completed his externship at Joe & Maggie’s Bistro, (rated *** Asbury Park Press & **1/2 New York Times) Long Branch New Jersey. Erik was offered to stay with Joe, but decided to move on to other ventures where he bounced around for a year and a half before returning to Joe & Maggie’s as Sous Chef 1993. After five years as Sous Chef, Erik was promoted to Chef de Cuisine. Three years later Erik felt it was time to start a family he made a critical decision of leaving the restaurant field to be at home with his family. After one year, he and his family knew his heart was in the kitchen—as well as at home. Erik’s passion for food could not keep him away from doing what he loves. As Erik and his family decided it was best to go back to work. Since opening Bistro 44 in Downtown Toms River NJ, 2005, Erik has received numerous accolades from the media, The Food Network winner of CHOPPED, Cn8, News 12, Zagat rated. Recently, Erik has collaborated with celebrity chef Peter Fischbach as assistant chef at “The Great American Seafood Cook Off” where they placed second in the nation. In 2010 chef Erik moved into corporate America, with Gourmet dining Services, taking on the roll of management before becoming the Executive Chef at Manhattan College, moving on to Executive Chef at NJIT. Presently Erik Is the Executive Chef of Monmouth University for Gourmet Dining a Chartwells company and oversees culinary operations at Monmouth Park Race Track. Member of The American Culinary Federation, awarded bronze and silver medals for NACUFS (National Associations of College & University Food Services) and is preparing to be a Certified Executive Chef.




Sunday, September 10 WINE SEMINARS

Guest Speaker - Tom Consentino

12:30 - 1:15pm "History of New Jersey’s Wine industry"
- Who were the founding fathers of NJ wine? How did a French wine maker find paradise in Egg Harbor Township and why did prohibition stunt the growth of New Jersey wine? We will explore the history of New Jersey’s wine industry from colonial days to prohibition to the modern era and discuss the important legislation and changes in wine making styles that has saw the industry rise to 50 current wineries today.

3:30 - 4:15pm What is an AVA region and what role does it play in winemaking? - American Viticultural Areas (AVA) are official United States wine grape growing regions. They are based on the French AOC system and designated by the Alcohol and Tobacco Tax and Trade Bureau. In order for a region to be approved as an AVA, it must be able to prove its identity as a region that is beneficial to grape growing. Some of the criteria used by the Federal government to determine whether an area meets this standard include distinct climate, soil type, elevation and other physical features as well as a history or wine grape growing. New Jersey has three AVA regions and is about to add a fourth in Cape May. We will discuss the importance of each to the state’s growth as a wine producing region.

Tom Cosentino is the Executive Director of the Garden State Wine Growers Association (GSWGA), the statewide advocacy and promotional channel of the New Jersey wine industry. He has over 30 years of strategic media relations, marketing communications and brand-building expertise in the public relations industry. Cosentino joined the GSWGA from MWW PR where he coordinated public relations and advocacy programs for the firm’s public affairs division, representing a diverse array of clients including: Atlantic Wind Connection, BioReference Laboratories, JCP&L, NJ 211 and PBA Local 105 among others.

Cosentino oversees the day-to-day administrative and marketing functions of the organization; serves as spokesman for the wine industry in New Jersey; and is the liaison with the Christie Administration, Department of Agriculture, Tourism and other industry groups. Cosentino is also responsible for securing grants and tasked with bringing corporate sponsors to the New Jersey wine industry.





Sunday, September 10 COOKING DEMO

2:00 - 3:00pm "Celebrity Chef Cooking Demo”- Diane Henderiks/Multimedia Chef & Culinary Nutritionist

As one of America’s most versatile, experienced and educated culinary professionals, Diane Henderiks is on a mission to teach new levels of cooking and eating well. Creator of "Dig In with Chef Diane Henderiks" and host of "Chef Inspired Healthy" on The Daily Meal, she has appeared on numerous shows like Good Morning America, Fox & Friends, CBS Early Show, and The Chew. With her formal background as a Registered Dietitian, she shares her message that, ‘Any dish can be revamped to be good for you, it just takes a little education and finesse!’ Diane’s simple approach to living well has made her the go-to expert on nutrition, with a lifestyle emphasis, in the media today. She believes that through her work she can help to change the way society views food, health and nutrition.





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