The Long Island Wine & Food Classic Returns to Farmingdale State College September 19

Mark the calendar: on Saturday, September 19, 2026, the best of Long Island's food and beverage community will gather under one very big tent. The Long Island Wine & Food Classic returns to Farmingdale State College for an all-inclusive tasting experience that reads like a who's-who of the region's hospitality scene.

For operators, chefs, purveyors and beverage brands across Nassau and Suffolk counties, this is more than a party. It's a concentrated showcase of local sourcing, craft beverage innovation and culinary talent — the kind of face-to-face marketplace that's increasingly hard to replicate online.

Back Bigger After a One-Year Pause

The event took a break in 2025 when the Farmingdale State College campus was rented for Ryder Cup-related use. It returns "bigger and better" beneath an expansive 80-foot-by-200-foot tent, where guests will taste signature dishes and sip locally produced wines, craft beers, premium spirits, cocktails, ready-to-drink beverages and nonalcoholic refreshments.

The 2026 edition promises 25-plus restaurants and 20-plus beverage companies, with every tasting and all entertainment included in admission. Participating restaurants, vineyards, breweries, beverage companies and sponsors will be announced in the coming weeks.

"This event was created to bring the very best of Long Island's food and beverage community together in one extraordinary setting," said Steven McKenna, founder and producer of the Long Island Wine & Food Classic. "We are committed to delivering a larger, more exciting experience that celebrates our hospitality professionals while supporting a meaningful cause."

Chef Eric LeVine Curates the Culinary Lineup

Leading the culinary experience is Chef Eric LeVine, the acclaimed chef and restaurateur behind Farmingdale favorites 317 Main Street and Vico Costiera Amalfitana, along with Stage 317, The James Room and The Nutty Irishman.

LeVine will curate a lineup that blends established restaurants and respected chefs with emerging talent and specialty food purveyors from across Nassau and Suffolk counties — a deliberate mix that gives up-and-coming operators a platform alongside proven names.

DJ CHEF Keeps the Energy High

Hosting the evening is DJ CHEF, "The Chef That Rocks!," whose performances fuse live DJ entertainment, culinary demonstrations and audience interaction. A Food Network Cutthroat Kitchen Champion who has appeared on Bravo, MTV, FOX and HGTV, DJ CHEF has entertained audiences from the Hamptons to Dubai. He'll keep the momentum going as guests taste, sip and celebrate.

More Than a Venue: A Campus Partnership

Farmingdale State College serves as more than the host location. The event connects the College, its students, alumni and the broader business community with leaders from the culinary, hospitality, tourism, beverage and event-production industries — creating opportunities for engagement, hands-on experience and experiential learning.

A portion of the event's net proceeds will benefit the Tunnel to Towers Foundation, supporting its mission to provide mortgage-free homes and other vital assistance to America's fallen and catastrophically injured military heroes, first responders and their families.

Why It Matters

For food, beverage and hospitality professionals, a curated regional showcase like this is a working tool, not just a night out. Here's how operators and buyers can put it to use:

• Discovery for procurement: With 25-plus restaurants and 20-plus beverage companies in one tent, buyers and F&B managers can sample local wines, craft beers, spirits, RTDs and nonalcoholic options — and vet potential suppliers in a single afternoon.
• Visibility for emerging brands: Being included in a chef-curated lineup alongside established names is high-value exposure for smaller purveyors and new beverage entrants targeting Long Island accounts.
• Talent and training pipeline: The Farmingdale State College tie-in links operators directly to students and alumni — a practical channel for recruiting and experiential learning in a tight labor market.
• Cause marketing that resonates: Aligning with the Tunnel to Towers Foundation gives participating brands a credible community-impact story to share with guests and stakeholders.

The takeaway: with space limited and advance tickets strongly encouraged, professionals who want to source, network or gain exposure should lock in participation early rather than wait for the full exhibitor list to drop.

Get Tickets and Get Involved

For tickets and information, visit LIWFC.com. Want more on how operators are rethinking beverage programs and regional events? Explore our coverage of the new economics of craft beverage programs and how the culinary community rallies around signature tasting events.

Will your restaurant, winery, brewery or beverage brand be at the tent on September 19? Tell us in the comments who you're most excited to see on the Long Island lineup.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.