Italian Festival
may 29-31, 2026
Italian Festival
Celebrate the sights, sounds, and flavors of Italy during a weekend filled with vibrant art, regional cuisine, and classic cultural experiences. From pasta-making and spritz breaks, to opera, wine and cheese party, and live Italian music, every moment offers a taste of la dolce vita. Whether you’re savoring handmade bruschetta or viewing Polaroid scenes of Italy, this immersive weekend invites you to indulge in the rich traditions of Italian life.
What’s Included
Your stay at Mohonk Mountain House includes access to countless activities and experiences for guest of all ages, including our indoor swimming pool, tennis courts, show gardens, and an award-winning spa. Discover all that Mohonk has to offer during your mountaintop getaway.
Entertainment
Themed Mohonk Signature Events, featuring live music and engaging performances, changing daily
Schedule of Events
Program Leaders
Paul Brady
Paul Brady, a Wine Enthusiast 40 Under 40 Tastemaker (2019) and VinePair 50 Honoree (2023), has charted a full-circle journey through the wine world—beginning in production, rising as a sommelier and ambassador, and ultimately returning to the cellar as a producer. He launched his career at Brooklyn Winery, working both in the cellar and behind the bar, before moving into New York City’s restaurant scene for a multi-year tenure at the Terroir Wine Bars and Hearth Restaurant. Brady went on to hold positions at Gramercy Tavern and Rouge Tomate, concluding his NYC restaurant chapter as a sommelier within Tom Colicchio’s Crafted group. A passionate advocate for New York and Northeastern wines, he became the first New York Wines Ambassador for the New York Wine & Grape Foundation in 2018. In 2020, he returned to his production roots to build Paul Brady Wine in New York’s Hudson Valley—an eponymous winery brand, bottle shop, and bar dedicated exclusively to the wines, beers, and spirits of New York State.
Franc Palaia
Franc Palaia is a New York based multi-disciplinary artist working in photography, public art, murals, sculpture and is an independent curator and musician. He has curated 35 group exhibits on photography and sculpture in the U.S. and in Italy with reviews in the New York Times, Village Voice and WNET Ch 13. Franc has been included in over 300 group shows and 45 solo-shows, regionally, nationally and internationally with awards that include 20 grants, fellowships and residencies, they include the prestigious Rome Prize Fellowship, two Polaroid Sponsorships a L. C. Tiffany grant, a Puffin Grant, two NYFA grants and several NJ and Arts Mid-Hudson grants. Exhibitions include the Metropolitan Museum of Art, NY, Whitney Museum of American Art annex, LA MoCA , OK Harris gallery, PS1, Vassar College, Dorsky Museum, New Museum, ACA Galleries, NY, Saatchi Museum, London, Paris International Urban Art Fair, the Fundacio Salvador Dali in Spain, the American Academy in Rome and many others. His works are included in the permanent collections of MoMA, Newark and Brooklyn Museums and the New Jersey State Museum to name a few. He has painted over three dozen murals some of which have appeared on WNBC TV, Time Warner Cable TV, and the Discovery Channel. He was named “Distinguished Alumni of 2012” from Kean University, NJ.
Alessandra Ciuffo
Alessandra Ciuffo, known as @flavorsbyalessandra on social media, is a 24-year-old chef and media personality who began cooking at three years old. Entering the food media space at a young age, Alessandra has always had a lot of energy and excitement around learning, creating, and talking about all things food. She was on her first cooking show on Food Network at age 12, won Guy’s Grocery Games at 15, and has been featured on 5 episodes of The Rachael Ray Show.
After obtaining a degree in Business Administration from Fordham University, Alessandra decided to pursue her passion for food full-time by enrolling in the Institute of Culinary Education. Now, she runs her own food media business and has worked with brands such as Whole Foods, Samsung, Barilla, Marriott, Pepsi and more. Her culinary lifestyle brand, @Flavorsbyale, has rapidly grown by delivering high-quality recipes, culinary techniques, and glimpses into her life alongside her Italian-American family!
Sevan Melikyan
Sevan Melikyan is the Owner and Operator of Wired Gallery, which was founded in May 2012 with the mission to show works by Mid-Hudson Valley Artists. Located at 11 Mohonk Road in High Falls, New York, and open Saturdays and Sundays 11:00 a.m. – 4:00 p.m., Wired Gallery was named “one of Ulster County’s most high-profile, prolific sources of quality art exhibitions” by Almanac Weekly.
Ethica Wines
Ethica Wines is a Miami-based importer and distributor dedicated to bringing the finest Italian wines to the United States and global markets, with a portfolio that spans the key regions of Italy from Piedmont to Puglia. With a deeply Italian heritage and a tailored approach to market representation, Ethica partners with historic and innovative producers to share authentic Italian viticulture with wine lovers abroad. Their portfolio includes prestigious family estates and iconic regional labels that reflect Italy’s diverse terroirs and winemaking traditions. Ethica Wines has become a respected ambassador for Italian wine culture and craftsmanship, earning recognition as a leader in the import and promotion of Italian wines in North America and beyond.
Keenan Boyle
Keenan Boyle, known as The Tallmuthashucka, is an oyster educator, farmer, and raw bar expert born and raised on Long Island with over two decades of experience in shellfish cultivation and service. His passion for oysters began with diving for wild oysters and evolved into a commitment to sustainable, farm-raised shellfish, working with boutique farms on the Great South Bay. Keenan has traveled the country to learn oyster farming techniques and has built a reputation for bringing high-quality oysters to events and kitchens with skill and flair. As a shucker and storyteller, he combines expertise with warmth and humor to educate and entertain guests about oysters and their heritage. Boyle’s approach celebrates “dock to dish” freshness and sustainability, making each event experience memorable.
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