Monday, August 26, 2013

La Dolce Vita Food & Wine Festival Returns This October - Austin, Texas

24TH LA DOLCE VITA FOOD AND WINE FESTIVAL
RETURNS TO LAGUNA GLORIA OCTOBER 24


 The Contemporary Austin Fundraiser Benefits Education Programs; Tickets on Sale Now

The 24th La Dolce Vita Food and Wine Festival, presented by Merrill Lynch, returns this fall with a dynamic lineup of award-winning chefs to raise vital funds for The Contemporary Austin’s education programs. Held along the shores of Laguna Gloria, La Dolce Vita provides guests with an opportunity to sip and savor special presentations from top restaurants and Texas wineries from across Central Texas on Thursday, October 24 from 6:00 to 9:00pm.

“The education programs at The Contemporary are the building-block for our engagement with the Austin community,” said Louis Grachos, executive director at The Contemporary Austin. “It is important to note we reach over 11,000 students annually.”

In the spirit of this historic event, La Dolce Vita guests will be privy to “the sweet life” as they experience and taste the creations of over 50 of the best and brightest culinary teams and wineries, each presenting a perfectly representative taste of their establishment. Tickets for La Dolce Vita are available for $150 per person for general admission and $200 per person for the VIP Cocktail Lounge, and are now on sale at www.thecontemporaryaustin.org/2013/la-dolce-vita-2013/.

For nearly a quarter of a century, La Dolce Vita has showcased the best of Austin year after year, and is the only food and wine festival in Austin where proceeds directly benefit visual arts education programs. Education Programs include the monthly Second Saturday’s are for Families, Advanced Young Artists, Seeing Special Things, Teen Council and various adult programs.

Laguna Gloria is located a 3809 West 35th Street. Stay up to date with La Dolce Vita happenings and updates on Facebook @LaDolceVitaATX and Twitter @LaDolceVitaATX, and join the conversation using the hashtag #ladolcevita2013.
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