By L.A. Sokolowski
If you’ve ever been to the World Equestrian Center (WEC) in Ocala, Florida, you’ve probably noticed the welcoming message prominently displayed on the entrance wall of one of its indoor arenas. The words “Welcome. Home.” were about to take on a whole new meaning during the second annual Ocala Food & Wine Festival.
Led by seven celebrity chefs and featuring more than 50 food and beverage presenters, the festival promised a weekend of culinary delights. Attendees were treated to a Tasting Notes Welcome Party, a full day of tasting sessions, sommelier and cooking breakout sessions, and a grand finale of celebrity chef dinners and a champagne jazz brunch. With an estimated 800-900 guests in attendance, it was poised to be a memorable event.
But Mother Nature had other plans. Hurricane Ian unexpectedly appeared on the radar, causing havoc in southwestern Florida. The WEC team, however, rose to the challenge and transformed the equestrian center into a safe haven for both humans and animals.
Vince ‘Vinnie’ Card, WEC’s Director of Operations, along with his incredible team, worked tirelessly to provide refuge for all those affected by the storm. No one was turned away, and accommodations were provided with no time limit. The WEC facility became a temporary home for over 300 first responders, including line workers from Duke Energy.
Sweet and light, what’s not to love about a little taste?
Bite-sized “lobstah” rolls in Florida
The hospitality team at WEC worked diligently to ensure that everyone’s needs were met. They planned and organized meals for everyone, including emergency personnel and first responders. The Roberts family, owners of WEC, wanted to alleviate any worries about food and drink during this challenging time.
Despite the unexpected turn of events, WEC and its staff were committed to making the Ocala Food & Wine Festival a success. With their expertise and dedication, they swiftly transitioned from an ark to a banquet, showcasing the region’s reputation as the Horse Capital of the World.
Never quite sure what to pair with what? Master Sommelier Roland Micu had a few suggestions in The Equestrian hotel’s Paris Room.
Taste testing in the Paris Room
The festival drew in some notable celebrity chefs, including Lorena Garcia, who showcased her culinary talents with a sold-out five-course dinner. Lorena, a top Latina chef with a background in riding, shared how her experiences in the hunter/jumper ring had enhanced her skills in the kitchen.
The Ocala Food & Wine Festival not only delighted attendees with an array of flavors but also had a charitable cause. Proceeds from the festival went towards supporting youth development in the culinary and hospitality industries.
The author enjoying a nice glass of French Cherverny
The event also featured a Mystery Basket Cook-Off, judged by Olympic Three-Day Eventing Gold medalist David O’Connor. Elizabeth Falkner, a renowned chef and humanitarian, impressed the judges and claimed the victory. Plans for a three-day course to be launched by WEC in the near future were also announced during the festival.
As the festival came to a close, the WEC facility returned to its regular operations. The stress and worry that had been evident on people’s faces were replaced with gratitude for the generosity and support they had received. WEC had not only provided shelter and meals but also kept everyone informed with continuous hurricane news updates and even provided entertainment, such as a live performance by LOCASH.
The Tasting Notes Welcome Party featured Grammy-nominated performers, LOCASH
A table’s eye view of the five-course dinner set to begin from Chef Elizabeth Falkner at Morevino in downtown Ocala.
As a lucky attendee of the Ocala Food & Wine Festival’s five-course Chef Dinner prepared by Chef Elizabeth Falkner, I can personally attest to the culinary excellence on display.
Here’s a glimpse of the mouthwatering menu:
FIRST COURSE
- Snapper Ceviche (Avocado, lime leaf puree, lime, habanero, cilantro, Peruvian corn, caviar)
- Gran Moriane Sparkling Rose’
SECOND COURSE
- Golden Beet Salad (Mixed local greens, Windmill Acres goat cheese, purple carrots, dried cherries & cranberries, tarragon vinaigrette)
- Diatom Chardonnay
THIRD COURSE
- Cajun Seafood Strudel (Shrimp, scallops & crab sautéed with garlic, celery, sweet peppers encased in phyllo dough, sharp cheddar, Meyer lemon butter sauce)
- Brewer-Clifton Pinot Noir
FOURTH COURSE
- Grilled Strip Steak (Blackout Bernaise, Chinese broccoli, horseradish crunch)
- Freemark Abbey Napa Cabernet Sauvignon
FIFTH COURSE
- Apple Pie Lines, Rum Raisin Ice Cream
- Broadbent 10 Year Madiera
The Ocala Food & Wine Festival was not only a celebration of culinary delights but also a testament to the resilience and compassion of the WEC community. They opened their doors and hearts, providing safety and support for all those affected by the hurricane.
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