REMINDER/Seattle's Viking Culinary Cook-off Round Two -- Brasa and Flying Fish/Fandango; Presented by the American Institute of Wine and Food and Taste Washington.

Assignment Desks, Lifestyle Editors & Food/Beverage Writers

REMINDER...for Sunday (Nov. 2)

SEATTLE--(BUSINESS WIRE)--Nov. 1, 2003

The American Institute of Wine and Food (AIWF) and Taste Washington present the second preliminary round of the Viking Culinary Cook-off as Chef/Owner Tamara Murphy of Brasa and Chef/Owner Christine Keff of Flying Fish and Fandango compete Iron-Chef style on November 2 at the Viking Showroom in Kent.

The Viking Culinary Cook-off debuted at Taste Washington 2003. Two preliminary rounds (July and November) -- the "Battle of the Sexes" -- determines the two chefs who compete at Taste Washington on April 18, 2004. Thierry Rautureau, Seattle's "Chef in the Hat" won round one held in July.

"Hosting two preliminary rounds -- the male chefs in July and the female chefs in November -- builds more excitement for the "Battle of the Sexes face-off at Taste Washington 2004," said, Jamie Peha, Taste Washington event director and board member for AIWF. "The cook-off creates a year-around program and builds suspense for the annual Viking showdown."

The Seattle chefs compete, Iron Chef style, to prepare one food course within 45 minutes. Chefs work in a fully stocked kitchen of fresh market food ingredients and Viking cooking equipment. The surprise element is mystery food ingredients revealed at the start of the time clock, which must be incorporated into the preparation. Each chef works with a culinary student and pairs his/her course with Washington wine. Master of ceremonies, Ernesto Pino, writer for Seattle Magazine, keeps guests entertained throughout the showdown.

"The action is up close and personal, you are right in the kitchen with these amazing chefs as they think and act with the time clock ticking. You can feel the pressure and it's fascinating to see how creative they are in such a short time," said Peha.

As time ticks the panel of judges -- Patricia Gelles, owner Klipsun Vineyards; Braiden Rex-Johnson, writer for Seattle Homes and Lifestyles and Wine Press Northwest; Andy Perdue, editor of Wine Press Northwest; Rachel Hart, editor of Seattle Magazine and Ken Avedisian, AIWF chapter chairman -- view the process and determine the winner based on course presentation, taste and creativity.

During the Viking Cook-off Washington Wine Ambassadors will pour more than 60 wines from the Washington wine flavor wheel -- Chardonnay, Riesling, Merlot, Cabernet and Syrah -- tasting bars. Washington Wine Ambassadors are made up of interested individuals who support Washington wines locally, domestically and internationally. To join the Washington Wine Ambassador program send your contact information to [e-mail].

Guests may also sample culinary bites from:

-- Chef Byron Shultz of Salty's -- barbequed salmon skewers

-- Uli Lengenberg of Uli's Famous Sausages -- grilled Washington

wine flavored sausages

-- Author Cynthia Nims prepares tastes from her cookbook recipes

-- Gourmet Cheese and antipasti bar

-- Thundering Hooves organic meats display

-- Choc Elan gourmet chocolate bar

-- Snoqualmie Ice Cream samples

Local authors Cynthia Nims, food writer and Andy Perdue, wine writer will also be signing their new books. Guests can try Nims, food creations from her array of cookbooks -- Crab, Stone Fruit and Northwest Best Places Cookbook Volume 2. Perdue will be on hand to answer wine questions and provide recommendations as found in his book -- The Northwest Wine Guide: A Buyer's Handbook featuring Washington wines.

Guests may also try their luck at the Viking cookware raffle valued at $800 and several silent auction items. All proceeds go to the AIWF scholarship fund, which provides educational scholarships for culinary and viticulture/enology students. Round one in July raised more than $1,800 for AIWF.

    When:    Sunday, November 2

    Where:   Gateway Distributing Viking Showroom
             19204 68th Avenue South, Kent, Washington (5 minutes from
             Southcenter Mall)
             Directions at www.gatewaydist.com

    Time:    2 - 5 p.m.

    Cost:    $30 for AIWF members
             $35 for non-members (AIWF)

    Contact: Laurie Kunzie at 206-935-5471
             Send check or credit card info to:
             Alison T Seymour Co.
             Attn: Laurie Kunzie
             5423 W. Marginal Way SW Seattle WA  98106
             Fax: [phone], email: [e-mail].

             Or visit www.washingtonwine.org to register on-line

The American Institute of Wine and Food is a 501(c)(3)non-profit educational organization dedicated to understanding and celebrating the pleasures, benefits and traditions of the table. Today, The AIWF has over 30 chapters in the United States and one in France, with more than 7,000 members who are restaurateurs, food industry professionals, food educators, nutritionists, chefs, wine professionals and dedicated food and wine enthusiasts.

The Washington Wine Commission is based in Seattle, Wash., working to build awareness for Washington state wines among wine and non-wine media, trade, and consumers. For more information about Washington wines, touring, and tasting opportunities call 206-667-9463 or visit www.washingtonwine.org.