Welcome to THE Clove
Introducing The Clove, a new addition and interactive celebration of all things’ garlic at the 25th South Florida Garlic Fest. Located just inside the main gates, The Clove welcomes garlic lovers to experience an aromatic journey.
First stop, The Clove Premium bar featuring unique garlic-inspired cocktails and mocktails. PLUS Tap Releases of Garlic Beer presented by local breweries. See below for schedule of garlic beer releases.
Next, visit The Clove’s very own Garlic Market filled with a vibrant assortment of fresh and packaged garlic, garlic roasters, garlic memorabilia, garlic décor and more.
Finally, upgrade your ticket purchase with Garlic Seminars at The Clove by attending a captivating live cooking demonstration hosted by acclaimed Garlic Chefs and past winners of the Garlic Chef competition.
Discover the complete schedule for this flavorful homage to garlic at The Clove and join us for an incredible experience!
SEMINARS @ THE CLOVE
The Clove Seminars beckon culinary enthusiasts to embark on an extraordinary journey of stories, flavors and expertise. On Saturday, Live cooking demonstrations take center stage, featuring the esteemed past Garlic Chef winners. Sunday, in honor of Armed Forces day Armed Forces Brewing will present
The Pero Farms Culinary Demo guided by the culinary prowess of Chef Scott Seddon, promises a tantalizing exploration of heart heathy, family friendly meals through a skillful demonstration and tastings. Meal suggestions and inspiration provided in the Pero Farms cookbook will make all of the
The culinary spectacle continues to unfold with Chef Michael Schenk, the visionary Culinary & F&B Director of Red Pine/Farmer’s Table and a distinguished 2018 Garlic Chef Winner. Attendees are treated to an exquisite display of culinary finesse, where flavors intertwine, unveiling a symphony on the palate during the demonstration and tasting session.
Three-time Garlic Chef winner, Executive Chef Bruce Feingold, takes the stage from Farmer’s Table. His expertise shines through as he unveils his culinary magic, captivating the audience with his innovative flavor combinations and award-winning plating.
Answering the question” What to do with a 3ib bag of Costco garlic” is Chef Bern “Irish” Ryan, fondly known as the “Pudgy Irishman,” presenting his signature creation – the Irish Cream of Garlic Soup. An embodiment of his culinary finesse, this flavorful concoction promises to delight the senses and elevate the appreciation for garlic-infused gastronomy.
The Seminars culminate on Sunday with an enticing session from Armed Forces Brewing Co, where attendees are invited on an enlightening journey through inception of Armed Forces Brewing and tasting of the signature brews.
Chef Bios & Photos
Chef Scott Seddon, Pero Farms:
From Seed to table – Scott Seddon Biography
Chef Scott Seddon’s culinary career started early when, at the age of eight years old, his mother encouraged his passion for cooking by allowing him to create his own recipes. She supported his shopping for ingredients and instilled a work ethic that is still present to this day by conditioning his culinary exploration. Scott’s first cooking job came at the age of thirteen when Father Gabriel at Our Lady of Florida Monastery in North Palm Beach needed a sous-chef for weekend retreatants. After cooking 2,000 pancakes in the morning, huge roasts, meatloaves, lots of potatoes, and vegetables for lunch and dinner, becoming head chef in a restaurant kitchen was a natural progression.
A formal college experience at Palm Beach State College and FAU did nothing to deter Chef Seddon’s interest in the culinary arts, and so he embarked on a lifelong mission to learn new techniques and flavor profiles from chefs and cooks alike from around the world. Soon, an interest in heart-healthy cuisine, sushi, Caribbean fusion, and catering emerged. Travel fueled the fire with stints at The Navigator restaurant in Martha’s Vineyard and The Lazy Parrot restaurant in Rincon, Puerto Rico. While in Puerto Rico, he trained with the University of Puerto Rico Aguadilla Campus and the Tourism and Hotel Association’s Culinary Arts Program.
Seddon’s focus on heart-healthy cuisine and marketing made it a smooth transition to a career as Corporate Chef and Brand Manager for Pero Family Farms. Over the last 18 years, Seddon has focused on new product development, sustainability initiatives, packaging, recipe ideation, and social media content creation. Currently, Pero Family Farms has the number one brand of mini sweet peppers and green beans nationwide. While no longer running a commercial kitchen every single night, his recipes and brand building have helped entice millions of people to eat healthy with exciting flavors and convenience.
Chef Seddon is an active member of the Palm Beach County American Culinary Federation, working with the top chefs in South Florida on continuing education and charitable projects in the community. He enjoys mentoring at many local schools, teaching culinary students about incorporating Pero Family Farms’ fresh vegetables into easy-to-make recipes. Seddon is the owner of a casual hot sauce company, Rincon Heat Sauce Co. LLC, and operates a catering business for select clients. He has been married to his wife Elizabeth for seventeen years, and their fourteen-year-old daughter enjoys cooking with her dad. In his downtime, he enjoys surfing, spearfishing, and travel.
Chef Bern Ryan, The Saints Pub
Chef Bern Ryan, fondly known as “Irish,” is a seasoned culinary virtuoso whose journey through the realm of gastronomy began at a tender age of 13 within the bustling domain of his family’s restaurant. Graduating with flying colors from the prestigious Culinary Institute located in Hyde Park, NY, he honed his craft and transformed his fervor for cooking into an enduring passion.
His culinary odyssey has been an odyssey of dedication, having traversed the landscapes of kitchens across the United States. With an unwavering commitment to his craft, Chef Ryan has amassed a wealth of expertise and experience, mastering the artistry of flavors, techniques, and the nuanced intricacies of diverse cuisines.
Beyond his expertise behind the stove, Chef Ryan is the visionary Chief Financial Officer and co-founder behind a constellation of acclaimed food festivals. His innovative spirit and entrepreneurial acumen have been instrumental in curating and launching celebrated events such as the renowned Garlic Fest and the sizzling Bacon & Bourbon Festival, captivating the palates and imaginations of food enthusiasts far and wide.
In a testament to his entrepreneurial prowess, Chef Ryan, together with his wife Marianne, stands at the helm of The Saints Pub in Port St. Lucie, a gastronomic haven beloved by patrons seeking culinary excellence and warm hospitality. Additionally, their venture into the realm of catering, Carefree Catering, epitomizes their commitment to delivering exceptional dining experiences tailored to the preferences and desires of their clientele.
Chef Bern Ryan’s culinary legacy extends far beyond the kitchen, embodying a fusion of innovation, expertise, and an unyielding dedication to elevating the culinary landscape while leaving an indelible mark on the hearts and taste buds of those who savor his creations.
Chef Bruce Feingold, Executive Chef/Farmer’s Table Boca
Chef Bruce Feingold stands as the culinary maestro at Farmer’s Table, nestled in the vibrant epicenter of Boca Raton, Florida. His illustrious career has been steeped in South Florida’s gastronomic realm, boasting a treasure trove of knowledge and an unparalleled expertise that he channels into curating exceptional dining experiences at Palm Beach County’s premier healthy dining destination.
Prior to gracing Farmer’s Table with his culinary prowess, Feingold carved an esteemed reputation for himself as a prominent figure in the South Florida restaurant scene. Notably, his innovative interpretation of New American cuisine as a longtime partner of Dada, the eclectic restaurant and lounge in Delray Beach, garnered widespread recognition and admiration.
Feingold’s culinary journey is peppered with accolades and prestigious awards, underscoring his unparalleled skill and dedication to his craft. His crowning achievements include triumphs such as the esteemed World Cup of Pastry accolade and the coveted Citation of Excellence bestowed upon him by the International Food & Wine Society. These accolades serve as a testament to his unwavering commitment to culinary excellence and innovation.
Beyond the confines of his kitchen, Feingold embodies a spirit of altruism, passionately supporting causes aimed at alleviating hunger within the community. Year after year, he partners with initiatives dedicated to addressing food insecurity, extending his culinary talents and resources to uplift and support those in need within the surrounding community.
Chef Bruce Feingold’s culinary artistry transcends the mere creation of delectable dishes; it encapsulates a legacy of innovation, accolades, and a steadfast commitment to using his talents to make a positive impact, both within the culinary landscape and in fostering a better, more nourished community for all.
Chef Michael Schenk, Culinary Director – Farmers Table Boca/Red Pine
With over 42 years of experience, Chef Michael Schenk brings his extensive, international culinary background as the Culinary Director for Farmer’s Table. Since 2017, he has overseen the culinary staff and is responsible for devising restaurant menus that incorporate healthy ingredients using techniques he has perfected in Michelin-starred kitchens, while including a variety of options fitting alternative diets and lifestyles.
Michael’s career began in Germany, where he honed his craft as Demi Chef Tournant and Chef de Cuisine in Michelin-starred establishments. After earning his Culinary Chef’s Master’s Degree in Germany, Schenk served as Chef de Cuisine/Executive Chef at the five-star luxury Hotels in Munich.
In 1996, Michael left Germany to broaden his culinary talents in the United States, taking on New York City’s vibrant and demanding palates. Working as the Chef de Cuisine alongside Patrick Clark at New York’s iconic Tavern on the Green, and with Rick Moonen at the well-known Oceana.
In 2002, Schenk was tapped as Executive Chef at Wykagyl Country Club in New Rochelle, New York. He went on to run Fresh Meadow Country Club in Great Neck, New York, as Executive Chef for nine years. In 2012, he headed south where he led the culinary division at the Polo Club of Boca Raton as the Executive Chef and later on Wycliffe Golf & Country Club in Wellington.
UPGRADE YOUR EXPERIENCE @ THE CLOVE/SEMINARS
11:00 am – 12:30
Perfectly Paired Peppers! Pero Farms Culinary Demo & Tasting with Chef Scott Seddon
(Includes general admission ticket, 2 cocktails, culinary demo / tasting, a Pero Farms Pepper Blend product, commemorative cup)
Garlic Great- Garlic Chef Winner 2018 – Michael Schenk – Culinary Demo & Tasting Culinary & F&B Director for Red Pine/Farmer’s Table
(Includes general admission ticket, 2 cocktails, culinary demo / tasting, commemorative cup)
3 Time Champ – 2013, 2014, 2015 Garlic Chef Winner – Farmer’s Table Executive Chef Bruce Feingold Culinary Demo & Tasting
(Includes general admission ticket, 2 cocktails, culinary demo / tasting, commemorative cup)
Costco’s 3lb bag of Garlic! Irish Cream of Garlic Soup – Chef Irish (“Pudgy Irishman)
(Includes general admission ticket, 2 cocktails, commemorative Cup, 3lb bag of garlic, culinary demo / tasting, and Irish Cream Garlic Soup Recipe)
2:00 pm – 3:30
Armed with BEER! Armed Forces Brewing Co Seminar – Beer legend John Galanti will share the story and the flavorful profiles of Armed Forces Beer.
(Gen Adm ticket, Armed Forces Brewing Beer Tasting, Commemorative Cup, Garlic Pizza Bite)
GARLIC MARKET @ THE CLOVE
The centerpiece of The Clove is the Garlic Market, a treasure trove of garlic-centric wonders. On the shelves are Pero Cookbooks offering culinary enthusiasts a myriad recipes of incorporating garlic into delectable recipes. The 25th annual Garlic Fest commemorative tile will be for sale to add to your collection. Your senses and pantry will be delighted by an array of garlic offerings – from the rustic charm of garlic braid, fresh elephant garlic to various garlic products, each preserving the essence of this culinary gem. Amidst the array of treasures, handcrafted garlic sand ornaments and one-of-a-kind, handcrafted garlic roasters, a blend of functionality and artistry that promises to elevate the garlic aficionado’s culinary experience. The Garlic Market @ The Clove stands as a resource for garlic enthusiasts offering an enchanting array of products.
Photos of some available merchandise
|25th Garlic Kitchen Tile
|25th Garlic Poster
|Chopped Garlic in Oil
|Crushed Garlic in Oil
|Elephant Garlic Storybook
|Floral Garlic Wreath Headband
PREMIUM BAR @ THE CLOVE
The Premium Bar @ The Clove offers exquisite garlic-themed libations (alcohol and non-alcoholic), like Garlic Bloody Mary’s and an elegantly crafted Garlic Martini. As well as high end Bourbon, scotch and Gin creations.
On Saturday as the clock strikes 2:00 pm, the Garlic Beer Tap Releases begin. The brewmasters at the Royal Palm Brewing takes center stage with their “Lager with Dill Pickle Brine & Garlic”. Imagine a Lager infused with a Dill Pickle Brine entwined with the robust essence of garlic, promising a tantalizing symphony for the taste buds. Following this, at 4:00 pm, Crazy Uncle Mike’s presents their offering – the “Garlic Bread Beer.” Its very name conjures images of toasted garlic bread, hinting at a masterful fusion of flavors and aromas
As the festivities continue Sunday, Armed Forces Brewing is in the house. They will be serving up brand favorites all day from the Premium Bar only. A big salute to Special Hops IPA, Preamble Session IPA, Cat Shot Laugher and Grunt Double IPA in honor of Armed Forces Day.
SCHEDULE – SATURDAY GARLIC BEER TAP RELEASE SCHEDULE
2:00 pm – Garlic Beer Tap Release (Royal Palm Brewing)
“Lager with Dill Pickle Brine & Garlic”
4:00 pm – Garlic Beer Tap Release (Crazy Uncle Mike’s)
“Garlic Bread Beer”
All Day Sunday day – Armed Forces Brewing/Available only at the Premium Bar:
Armed Forces Special Hops IPA
Armed Forces Preamble Session IPA
Armed Forces Cat Shot Laugher
Armed Forces Grunt Double IPA