Riverfest Seafood Festival will host A1A – the official Jimmy Buffett Tribute Band – for an all day set on Sunday, Nov. 17. Lovers of Buffett’s signature style can enjoy four hours of that Key West sound from 11:30 am to 3:30 pm while dining on great local seafood and enjoying everything else the Festival has to offer.

Since 1992, founding member Jeff Pike and A1A have been internationally recognized as The Official and Original Jimmy Buffett Tribute Show. The band also holds the crown as being the ONLY Tribute Show ever sanctioned by Jimmy Buffett himself. In fact, Pike has even performed with Jimmy Buffett in concert, appeared in Jimmy's MTV Video "Fruitcakes" and was a featured soloist on Jimmy's "Barometer Soup Radio Special CD."

The bands’ high energy show has attracted a wide audience and they have performed all over the country, entertaining such notables as Ted Turner, Bill Gates and Microsoft, CNN, NASCAR, The Atlanta Braves and The United States Navy. As original recording artists A1A have released three all original CD's. The bands’ latest CD is entitled "The Road To Paradise." CD’s will be available for purchase at Riverfest.

For more information on A1A check out their site at www.a1a-live.com. For a complete music schedule go to the Schedule Page.


(For a complete schedule of cooking demonstrations go to the Schedule Page)

Meet the Chefs:

HEATHER MCPHERSON is the food editor and restaurant critic for the Orlando Sentinel and a past president of the Association of Food Journalists. She is the author of two cookbooks including Barbeque! Great Ideas for Backyard Get-Togethers and has edited four more. McPherson will prepare Florida Gazpacho With Grilled Harissa Shrimp, a recipe from her best-selling cookbook “Field to Feast: Recipes Celebrating Florida’s Farmers, Chefs and Artisans,” co-authored with Edible Orlando’s Pam Brandon and Katie Farmand. Heather grew up in Indiana sneaking vine-ripe cherry tomatoes from her grandmother’s summer garden and helping her mother, sister, and cousins' snap beans for family dinners. For her, no Florida meal is complete without local beef, sweet corn, fried okra, warm biscuits dripping with honey and late winter berries.
BOBBY FRAPPIER is the chef-owner of long-time local favorite Frappes North. A self-taught chef, Frappier specializes in “New American Food with an Italian soul” and the restaurant uses locally sourced seasonal ingredients. He also grows his own herbs, lettuce and tomatoes. In addition to running the restaurant with his wife Meryl for 20 years, Frappier has taught cooking classes for the last 11 years and has taught knife skills, cooking techniques and recipes to more than 700 students.
COSTA MAGOULAS, Dean of the School of Hospitality and Culinary Management at Daytona State College, began his hospitality career at age 7 standing on a milk crate washing dishes in his father’s restaurant. As a member of the Culinary Federation (ACF) and the World Association of Cooks (WAC) he hold certifications as a Certified Executive Chef, Certified Culinary Educator, and Certified Culinary Administrator and is a Fellow of the American Academy of Chefs, which is the honor society of the ACF with only 5000 members worldwide. Magoulas went be to school at age 68 to earn a master’s degree in Hospitality Management from UNLV. His culinary career includes competing and medaling in over 40 culinary competitions (salons) and winning several national events. Magoulas was named ACF Southeast Region Chef Educator of the Year for 2012.
MARK PULLIN is originally from Ohio where he was the executive chef at the Canton Club. He was recruited to come to Ormond Beach by restaurateur, Anthony Travena, first as head chef for Blau and now to run the kitchen at the newly opened Fusion 43 at the Rose Villa. His cooking style is eclectic and blends culinary traditions to make a new form of fusion cuisine. Menus include local seasonal produce and herbs as well as exotic meats such as ostrich. The 32 year old chef won the 2010 Pro Football Hall of Fame Taste of the NFL cooking competition with his roasted red pepper bisque, a dish that is often on the menu at Fusion 43 and was a showcased chef at the 2012 National Taste of the NFL Party.

tickets available at: https://riverfestduckrace.eventbrite.com


For more info, call or email Executive Director Julia Truilo,
386-492-2938 or Julia@ormondmainstreet.com

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