Like the final scene of Pixar’s Ratatouille, where cold-hearted restaurant critic Anton Ego takes a bite of the eponymous dish and is instantly transported back to his memory, the smell of olive oil, garlic and anchovies heating on the stove is enough to transport chef Todd English back to his childhood home, where his grandmother brought the kitchen to life.
“When I take the first bite of a lasagna, I’m immediately three years old again, remembering what it was like to eat it for the first time,” English told the Beacon by phone from a kitchen in Italy where he was preparing a meal. “Those memories, those provocative thoughts, are available to everyone. Food is the greatest democracy we have.”
The desire to create timeless experiences for people has guided English throughout his career as a chef, in which he has won four James Beard Awards and opened acclaimed restaurants across the country. Shortly after his conversation with the Beacon this week, English was on his way to Paris, where he would cook for several Olympians.
“I do what I do because I love making people happy. There are so many emotional things connected to food and we must not forget that,” he said. “You can create new memories, remember old ones and make new friends.”
English is bringing that philosophy to the Flathead Valley as co-founder of the Whitefish Food and Wine Festival (WFWF) Sept. 13-15. Whitefish entrepreneur Joe Hess and Axcess Entertainment founder Ryan Heil brought English on board to bring an “unprecedented” event focused on the food service industry to the Flathead Valley and highlight the growing character of a local restaurant scene that has produced award-winning chefs in recent years.
Heil, whose company has been in the entertainment and film industry for decades, has attended similar festivals across the country, from Park City, Utah, to Nantucket, Massachusetts, and recognized an open niche in the Flathead.
The name speaks for itself, Heil said. “Overall, it’s a simple concept. It’s really for all people who want to celebrate food and wine, but for those who want a deeper, more intimate experience, there are also some more expensive, luxury-tailored events for the true foodie and wine lover.”
Since Heil had worked with English before, he asked him if he wanted to join as a founding partner.
“I told them there are some criteria I need to meet to participate,” English said. “This festival is not a big business idea. I think our theme for this festival is, ‘Don’t forget why we do what we love.’ Out of love, tradition, community spirit and being alive around a table. I think there’s no better way to touch people than with food and wine.”
Like similar events across the country, the WFWF will include a traditional Grand Tasting event at Haskill Creek Farms with three events over two days. Each day will feature live music, as well as games and activities to complement the food and drink offerings.
In addition to the tasting event in the main marquee, organizers are planning a series of specially themed lunches and dinners with customized wine pairings, educational panels, sommelier sessions and ticketed VIP experiences at local venues. The list of events is long, and Heil is “excited about all of them for different reasons,” although he notes that the schedule is expected to evolve as the festival approaches.
Unique offerings include a Peak Palate Dinner, held at Whitefish Mountain Resort, which features Big Mountain as the backdrop for an exploration of wines made from high-elevation grapes. “The thematic elements of what you’re enjoying during the paired dinner are showcased with the view,” Heil said.
English will prepare a Viva Italia dinner, one of the premium events where he showcases his heritage and world-class brand. English said his events will have an intimate atmosphere that allows attendees to focus more on the purpose of each dish and pairing.
The Smoke and Whiskey offering pairs barbecue with Montana whiskeys; a SIP and SUP excursion lets visitors paddle the Whitefish River and enjoy a gourmet wine tasting along the banks; a Vino with a View hike features sommelier-curated picnics; and the Pickle and Pinot option lets pickleball fans play a friendly tournament while sipping Pinot Noir.
Other events feature local chefs, including Adam Becker of Beldi, presenting a Mediterranean-themed dinner.
“Host chefs have the opportunity to put a different spin on the work in their restaurants and really decide what story they want to tell about their culinary background and culture,” he said.
In addition, a collaboration with the FVCC cooking school is planned to offer students the opportunity to work with English as well as to participate in cooking during the festival.
“The outdoor excursion activities combine food and wine with recreation, which is not something that most people think of, but there are also nicer, formal dinners and the fun spectacle of the grand tasting,” Heil said. “I think a broad cross-section of the population can come here and find something that they uniquely enjoy and hopefully take away new knowledge about good food.”
Heil also pointed out that the inaugural festival will not be marketed as an adventure travel destination, but that the focus will be on bringing the local and regional community together.
“We know the tourism market is depleted this time of year,” Heil said. “Our focus here is on all the local chefs we hope will be involved, the local charities we fundraise for and relying on partners from the Flathead Valley.”
“Ultimately, I think this festival is a recognition that not only Whitefish, but the entire Flathead Valley is building a national profile with its homegrown talent in the restaurant and hospitality world,” Heil added. “We want to highlight the local scene and especially the talent that has roots here.”
The Whitefish Food and Wine Festival is Sept. 13-15. A portion of the festival’s proceeds benefit the Whitefish Ski Heritage Museum and Save Farmland. For more information, visit whitefishfoodandwine.com.
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