Sunday, March 22, 2020 - 12:00PM - 1:00PM 1792 Brunch - Pairing Seminar with Okeechobee Steakhouse. Four rare and special whiskey varietals from celebrated, award winning Barton 1972 Distillery and Buffalo Trace. Special food pairings from Okeechobee Steakhouse. 1792 Varietals: - 1792 Small Batch - 1792 Single Barrel - 1792 Sweet Wheat - 1792 Full Proof (Jim Murray's 'Bourbon Bible' Bourbon of the Year 2020) Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases. **Please be advised: NO pets are allowed in the seminar rooms as they are located inside the Wellington Community Center.**

Saturday, March 21st, 2020 - 12:00PM - 1:00PM Buffalo Trace Legend's Lunch - Pairing Seminar with CWS Bar & Kitchen Four distinguished varietals from the worlds most award winning distillery, Buffalo Trace. Food pairings made from scratch by CWS Bar & Kitchen's Executive Chef Hector Cordero. Buffalo Trace Varietals: - Elmer T. Lee - Blanton's - W.L. Weller 107 - George T. Stagg Antique Collection Chef Hector was born and raised in Guayama Puerto Rico, where he watched his grandmother perform her magic in the kitchen and soon became obsessed with food and how to create different dishes. As a teenager, Chefs family relocated to South Florida yet he still had the desire to play in the kitchen trying to recreate the dishes his grandmother had perfected. While attending High School in Palm Beach County, Chef Hector was introduced to a culinary program offered at the South Tech Academy and from there his passion for cooking and creating food went into overdrive. After completing the program and receiving his degree, Chef Hector continued to cultivate his skillset and techniques by attending the Florida Culinary Institute, where he learned a multitude of cuisine styles and has taken a little bit from each background and created his own style and flair. Hector has worked in many kitchens throughout South Florida in every capacity from line cook to Sous Chef to Executive. Chef Hector took the helm of CWS Bar + Kitchen’s culinary operations in December 2018 and has been an integral part of revamping and creating a new dinner menu while also updating their successful Brunch Menu. One of Chef’s creations is a Carnitas Egg Roll which combines Latin American cuisine into an Asian handheld that the kitchen has a hard time keeping up with the demands….not a bad thing, I guess! Hector maintains a solid working relationship with his team and continues to push them on a daily basis to explore their creativity and bring new dishes to life. Stay tuned for what’s next with CWS Bar + Kitchen as well as Damn Good Hospitality Group. Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases. **Please be advised: NO pets are allowed in the seminar rooms as they are located inside the Wellington Community Center.**

Saturday, March 21, 2020 - 4:00PM - 5:00PM Buffalo Trace Interactive Happy Hour - Pairing Seminar with The Butcher and The Bar Cocktail Creation interactive Mixology Demo with hospitality industry influencer and craft cocktails & spirits specialist, David Lovett. Featuring Eagle Rare Bourbon and Sazerac Rye from the worlds most award winning distillery, Buffalo Trace. Food pairings made from scratch by The Butcher and the Bar's Executive Chef, Daniel Ramos. David Lovett is a Philadelphia native and hospitality enthusiast. Growing up he has always loved the service industry and found himself gravitating to the spirit side of hospitality. Loving the molecular and gastronomy side of things he has found himself a home running and writing the beverage program at 1000 North in Jupiter Florida. While making his cocktails, pairing wine or suggesting bourbon he finds himself asking “why” and hangs his hat on his ability to explain all the reasons why certain things pair well with others in food and beverage. Chef Daniel Ramos is the Executive Chef/Managing Partner for The Butcher & The Bar, located in downtown Boynton Beach. Offering traditional cuts of meats, sausages, sides, bone broths and more, The Butcher & The Bar is a full-service retail butcher shop that focuses on sourcing clean product from local and regional sources. The “premium, not pretentious” bar emphasizes local producers and quality ingredients and offers sit-down lunch service during the day and a menu of small plates in the evenings. Chef Daniel began his restaurant career at a young age by working his way through the rankings from dish washer to line cook throughout high school. Upon the advice of a Chef, he attended The Florida Culinary Institute in 1998. After graduating, Chef Daniel worked his way through the ranks at various hotels and restaurants until he eventually earned the title of Executive Chef at Delray Beach’s acclaimed, The Sundy House, where he worked for 7 years. He later earned an opportunity to serve as Executive Chef and open the farm-to-table driven restaurant, Market 17 in Ft. Lauderdale. While at Market 17, Chef Dan created lasting relationships with some local farmers that still exist today. Switching gears, Chef Daniel went on to join the team as Chef de Cuisine at Quail Ridge Country Club in Boynton Beach. Daniel got to express his passion for growing food by building and tending to the club’s vegetable garden. He also started a farmer’s market for the club members. In 2015, Chef Dan launched Red Splendor Sausage with longtime friend Chef Jason Brown, to sell their handmade sausages and bone broths at local green markets. Red Splendor quickly gained a loyal local following. Red Splendor became the basis upon which The Butcher & The Bar was created with Chef Jason and new partners Eric Anderson and Marit Hedeen. Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases. **Please be advised: NO pets are allowed in the seminar rooms as they are located inside the Wellington Community Center.**

Saturday, March 21, 2020 - 7:00PM - 8:00PM Pappy Van Winkle Experience - 5 Varietals Tasting with Farmer's Table Five limited edition, rare bourbons from the legendary Old Rip Van Winkle Distillery and Buffalo Trace. Food pairings seasonally inspired and locally grown by Farmer's Table Executive Chef, Michael Schenk. Pappy Van Winkle Varietals: - Pappy Van Winkle 10 Year - Pappy Van Winkle 12 Year - Pappy Van Winkle 15 Year - Pappy Van Winkle 20 Year - Pappy Van Winkle 23 Year With over 34 years of experience, Chef Michael Schenk has an extensive, international culinary background. His career began in Germany, where he honed his craft as a Demi Chef Tourant, Chef De Cuisine and Executive Chef in Michelin-starred establishments, Feinkost Kȁefer and Hotel Königshof. After completing his Culinary Chef’s Master’s Degree from Germany, Schenk served as Chef de Cuisine/Executive Chef at the five-star luxury Hotel Bayerischer Hof in Munich. Schenk left Germany to broaden his culinary talents in the United States, taking on New York City’s vibrant and demanding palates with the opening of Commonwealth Brewing Company as Executive Chef where he was featured on The Food Network’s Football Sunday Treats segment. As the Executive Chef at New York’s iconic Tavern on the Green, Schenk had the honor of preparing the traditional Pasta Feast for the prestigious New York Marathon. Continuing his tenure in New York, he worked alongside Rick Moonen at the well-known Oceana as the Chef de Cuisine for four years where they specialized in sustainable seafood and seasonal ingredients using local day boat fish. In 2002, Schenk was tapped as Executive Chef at Wykagyl Country Club in New Rochelle, New York. He went on to run Fresh Meadow Country Club in Great Neck, New York as Executive Chef for nine years. In 2012, he headed south where he led the culinary division at the Polo Club of Boca Raton as the Executive Chef and later at Wycliffe Golf & Country Club in Wellington, where he used ingredients from the club’s private gardens. At the Polo Club of Boca Raton, he oversaw five different restaurants with nearly 100 employees. He implemented conscious cooking at the country clubs in order to please the various dietary preferences and restrictions including clean eating, vegan, gluten-free, vegetarian, low sodium and low fat. As of September 2017, Schenk joined the Farmer’s Table team as Culinary Director. He brings decades of experience and a fresh take on the restaurant’s health conscious cuisine, which will in turn creatively enhance the Farmer’s Table’s dining experience Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases. **Please be advised: NO pets are allowed in the seminar rooms as they are located inside the Wellington Community Center.**

FREE One day General Admission ticket to the 2020 Wellington Bacon & Bourbon Fest. All sales are final. Rain or Shine Event. No refunds on ticket purchases.