Festival Menu Proves Palatable

Festival Menu Proves Palatable

Thirty Visa Wellington On a Plate events have sold out, with six extra dates or sittings being added due to popular demand.

Festival co-director Sarah Meikle says a number more events are close to sell-out, but there’s plenty still available throughout the two-week festival, which kicks off on Saturday.

“Cupcakes have proved popular for young and old, with classes for both kids and adults selling like hotcakes. A second sitting has been added for The Great New York Steak Night, while an extra night added to the mix for The Wellesley High Tea and Art Tour has already sold out.”

Those who missed out on the sell-out Insider’s Guide to Ruth Pretty Catering still have the chance to join her at The Apartment for Ruth Pretty in the City. Only a few tickets remain for most of Zest Food Tours’ Blend Your Own Series, but spots are still available at their session with Olivo Olive Oil.

Bolton Hotel’s 2009 sell-out Martinborough Chef Tour still has spaces available, as does A Celebration of Seasonal Organic Food at The Ambeli. And great Scot! A Not Quite Robbie Burns Night is still on the cards, along with Relive Dining in the Steam Train Era.

Celebrate Visa Wellington On a Plate’s final weekend in style with award-winning chef Greg Heffernan’s showcase of the region’s finest produce in a five course degustation signature menu at One80° Restaurant. If you’ve already filled your plate, there’s always room for a drink. There’s Neil Miller’s Top Beer Picks and New World Beervana 2010 for craft brewing fans, or Kapiti Vintage 2010 and Pinot Speed Dating for vinophiles.

* Sell-out updates are being posted daily and a couple of events are no longer on the menu. Check WellingtonOnaPlate.com for the latest information.

Background

Positively Wellington Tourism (regional tourism organisation) and Grow Wellington (regional economic development agency) established the Visa Wellington On a Plate festival in 2009 to showcase the region’s food and beverage sector, and to develop culinary tourism in the region. The two organisations plan and market the event in liaison with the food sector and hospitality industry.

ENDS

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