Mr Williamsburg Update The American Culinary Federation comes to Williamsburg

The American Culinary Federation will hold its Southeast Regional Conference Feb. 29-March 3 at the Williamsburg Lodge.

The conference theme, "A Culinary Revolution," will include a look back at foods available during the American Revolution as well as a look at the current revolution in the culinary tastes of today's sophisticated dining public. The event will feature contests, demonstrations, training and information on the current trends in the culinary field.

The public is welcome to attend most events, but space for some programs is limited. Among the programs offered are "Indigenous Foods of the Americas: Changing the Way the World Eats," a presentation by John Gonzales, executive chef and owner of A Chef's Kitchen; "Secrets of the Chocolate Maker," an illustration of the processing methods of chocolate as it was done in the 18th century; "Global Flavors and Your Menu," examples of authentic dishes from the ever-expanding regions of Asia and the Middle East; and "Through the Grapevine: A Williamsburg Wine Experience," an in-depth look at how to pair wines with foods presented by winemaker Matthew Meyer of The Williamsburg Winery.

Conference fee is $500 for non-members, which includes all sessions and most meals. Individual day passes are available for $75 (meals extra). For a complete schedule and to register and purchase tickets for the events, for more information visit :

http://www.acfchefs.org/Content/Events/RegionalConferences/Southeastern/default.cfm