HomeNewsMarlton NewsFourth Annual Wine and Food Classic is Oct. 19

Fourth Annual Wine and Food Classic is Oct. 19

The YMCA of Burlington and Camden Counties, in partnership with Canal’s Bottlestop, Route 70 Marlton, will host the Fourth Annual Wine and Food Classic, the region’s premier wine and food showcase. This highly anticipated annual event will be held on Saturday, Oct. 19 at the renowned Tavistock Country Club.

The Wine and Food Classic benefits the Y’s Community Support Campaign that provides services to children and families in Burlington and Camden counties regardless of their ability to pay. Sponsors for this year’s event include SJ Magazine, Burlington Press, Hutchinson Mechanical Services, Boomerang, TD Bank, Big Sky Enterprises, Bob & Eileen Kennedy-The Kennedy Companies, DeYoung Financial Group, Gallagher Bollinger, PSEG, Thomas Edison State College, Source4Teachers and Beneficial Bank.

Just like a good wine, the event continues to get better with age with guests enjoying more than 700 hand-selected premium wines from around the world. Returning again to this year’s event will be Townsend Wentz, chef and owner of the forthcoming Bourdon, and formerly of The Fountain at the Four Seasons, Lacroix at the Rittenhouse, and McCrossen’s Tavern. Slated to showcase their culinary creations are some of South Jersey’s finest chefs from The Madison, Seasons 52, Sensational Host, Mother’s Kitchen, Wegmans, Silver Diner and many more.

Regular admission tickets are $100 per person or $75 for YMCA of Burlington and Camden Counties and Tavistock members, with doors opening at 6:30 p.m. A limited number of VIP Reception tickets are available, which begins at 5 p.m. and features premium wine and menu selections. VIP Reception tickets are $175 per person or $150 for YMCA of Burlington & Camden Counties and Tavistock members and include admission to the event.

Tickets are available online at www.ymca-bc.org. For more info and for sponsorship information, contact Jen Segelken, development director, at (856) 234.6200 ext. 243 or [email protected].

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