• Enjoy the best wines from across the state, as well as cooking demonstrations and two stages of musical entertainment. Watch the videos about the 2009 and 2010 festivals.
   
• Cost to participate in the wine tasting is $15 and includes a commemorative wine glass for the first 3,000 paid attendees (must be 21 years or older to consume alcohol).  Wine tasting sales booths open at 12:00 noon on Gibbs Street behind the stage and on Maryland Avenue in front of Austin Grill.  Tasting sales booths accept cash only.
   
• Admission is free for concerts and cooking demonstration.
   
• Find out more about the wineries.
     
• View a site map and parking information. 

Red Wanting Blue
12 - 2 p.m.

Red Wanting Blue has been called the hardest working rock band in America. The Columbus, Ohio-based band's first official label release, These Magnificent Miles, was written on the road and is about life on the road.

Nighthawks
2:30 - 4 p.m.

For more than three decades, The Nighthawks have earned a reputation as one of the best and hardest-working bands around. Founded in the Washington, D.C., area in 1972, the 'Hawks were a roots band before anyone had come up with the term. The band's mix of blues, rock, rockabilly, soul and swing appeals to a widely diverse audience. The band's current lineup features founding member Mark Wenner on harp and vocals, Paul Bell on guitar and vocals, Johnny Castle on bass and vocals and, on drums and vocals, Mark Stutso.

American Aquarium
4:30- 6 p.m.

Hailing from Raleigh, North Carolina, American Aquarium's southern musical perspective is a blend of honest songwriting, an unwavering work ethic, and a genuine love of rock & roll. Whether you call it alt-country, Americana, or roots rock, one thing is for certain: Their music is a fresh voice that borrows from many forms of the American Songbook.

Sons of Pirates
12 - 1:30 p.m.

Since 1998 The Sons of Pirates have been bringing their Jimmy Buffet sound up and down the mid-atlantic region.  With every show its like a party at the beach.

Bruce Swaim Quartet
4 - 5 p.m.

The Bruce Swaim Quartet is one of Washington, D.C's premier jazz quartets.  Their talent in performing jazz standards as well as original compositions has become the gauge for excellence in live performances as well as recordings.  In 2010, they were voted Jazz Group of the Year by the Washington Area Music Association. Their second CD, Winter's Waltz, also won Jazz CD of the Year. 

Chef Patrice Olivon is taking cooking to exciting and dramatic new levels.
Currently Chef Patrice is the Program Director of Culinary Arts at L'Academie de
Cuisine. Prior to that he was the Executive Chef of the Embassy of France,
where he excelled for twelve years. In addition, he regularly cooked at the White
House for formal affairs, private parties, and daily meals. Chef Patrice trained at
the renowned Negresco Hotel with Michelin two-star Chef Jacques Maximin.
Chef Patrice uses humor, anecdotes, and charm to captivate live audiences and
television viewers. In addition to appearing on Iron Chef America, Chef
Patrice's long awaited public television cooking series, Dinner is Served, is
currently in production with Fresh TV Creative. In each episode of Dinner is
Served, he makes a three-course meal that is "easy, delicious, and not
expensive." Chef Patrice readily shares his passion for the culinary arts and his
innovative ideas about what it takes to truly cook like a professional chef...and
he's showing no signs of slowing down.

Jeffery Eng, Executive Chef at Clyde’s of Tower Oaks Lodge
3:30 - 4:30 p.m.

Eng’s professional background is as diverse as his cooking, but the kitchen was the one place where he felt at comfortable and truly enjoyed himself.  He attended L’Academie de Cuisine where he studied French cooking and finished top of  his class, resulting in an externship with 1789 Restaurant where he stayed for 8 years, working under Executive chefs Mike Patton, John Wabeck and Ris Lacoste. At Clydes. Eng pairs Asian flavors with American classics and using French technique, Eng focuses on fresh, seasonal ingredients and innovative ideas.  Chef Eng’s playful and tempting menus offer customers variety, quality and value. Some of Chef Eng’s work has been published in Washingtonian Magazine and The Georgetowner Newspaper.  You also may have seen him on Food Network on such shows as Rachel Ray’s $40 a Day and Chopped.  At Tower Oaks Lodge, Eng successfully manages a large staff as well as invents and perfects new dishes for a constantly evolving menu.  

• Admission is free for concerts and cooking demonstrations
• Cost to participate in wine tasting is $15
• Parking in Town Square garages will cost a $1 flat fee.