Press Kit

The Sanderling Resort, Spa and Conference Center Toasts the Season with a Spring Food and Wine Celebration.

February 18, 2004
FOR IMMEDIATE RELEASE
Media Contact:
Allie Schatz (336) 721-1610 x104
allie.schatz@garagebranding.com

Duck, N.C-From April 16-18, 2004, Executive Chef Christine Zambito of The Sanderling announces a weekend of wine and culinary demonstrations, plus an elegant wine dinner at the Left Bank, for the resort's Spring Food & Wine Celebration. Chef Zambito and guest chefs from the region will host cooking demonstrations, priced at $30 each. Wine seminars will also be conducted by Michael Highsmith of Robert Mondavi Winery, Carter Nicholas from Barboursville Vineyards, and Clement Brown from Virginia Distributing Company and are priced at $30 each.

Chef Zambito and Left Bank's Chef de Cuisine George Robinson will top off Saturday evening with a six-course wine dinner featuring the weekend wine partners. The chefs will showcase seasonal favorites at the picturesque 60-seat fine dining Left Bank restaurant, overlooking Currituck Sound. The following morning, a bountiful brunch buffet will be served at the historic Lifesaving Station restaurant.

An all-inclusive package (excluding tax) for two is available for the entire weekend, covering afternoon tea, welcome reception, two cooking demonstrations and two wine seminars and the Left Bank wine dinner, plus Sunday brunch and an ocean view room. Priced at $240 per person, per night and based on double occupancy, the Spring Food & Wine Celebration package represents a 19% savings over purchasing the entire weekend a la carte. The best ocean view rooms are incorporated into the package so early bookings receive the premier rooms. At The Sanderling, ocean view room begins at $274 per night subject to availability. For island residents and resort guests who want to participate in only one or two of the events the following schedule and prices apply.

Friday, April 16th
3:30-5:00 PM Afternoon Tea in the Grand Gallery (complimentary for resort guests)
6:00-7:30 PM Welcome Reception Main Inn Ocean Side Deck- Meet the presenters,
wine tasting and hors d'oeuvres ($54 per person, tax not included)

Saturday, April 17th
7:30-10:00 AM Complimentary Bakery Basket delivered to guest room at their leisure
9:30 AM Wine Seminar I - Location TBA ($30 per person, tax not included)
9:30 AM Cooking Demonstration I - The Left Bank ($30 per person, tax not included)
11:00 AM Wine Seminar II - Location TBA ($30 per person, tax not included)
11:00 AM Cooking Demonstration II - The Left Bank ($30 per person, tax not included)
12:30 PM Wine Seminar III- Location TBA ($30 per person, tax not included)
12:30 PM Cooking Demonstration III - The Left Bank ($30 per person, tax not included)

Lunch and afternoon open for guests
3:30-5:00 PM Afternoon Tea in The Grand Gallery (complimentary for resort guests)
7:00 PM Reception at The Left Bank
7:30 PM Guest Presenters Wine Dinner The Left Bank ($162 per person for dinner and reception, tax not included)

Sunday, April 18th
9:30-11:00 AM Brunch Buffet - The Upper Deck of The Lifesaving Station Restaurant ($19 per person, tax not included)

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