epicure issue

th

D O W N T H E L I N ET I M E

epicure

SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE

2 PBFW | 2014

reservations (800 ) 635-4774

www.ticklepinkinn.com

155 HigHland drive, carmel, ca 93923

a n a m e t o r e m e m b e r ,

a view you will never forget.


2014 | PBFW 3

reservations (800 ) 635-4774

www.ticklepinkinn.com

155 HigHland drive, carmel, ca 93923

a n a m e t o r e m e m b e r ,

a view you will never forget.


6 PBFW | 2014

CO-FOUNDERSDavid Alan Bernahl, II

Robert Weakley

CULINARYMark Ayers - Corporate Executive Chef

Dorothy Maras-Ildiz – Senior Culinary LiaisonDory Ford – Culinary Lead

Tawnee Palmer – Culinary Liaison Assistant

EVENT OPERATIONSAnand Menon - Vice President, Operations

Beth Lane - Event ManagerTonyia D. Sampognaro - Senior Event Coordinator

Nicole Sanchez – Auction ManagementMargo Daniels - Volunteer Coordinator

Samantha Leurey Peach - Tickets & Registration LeadDana Matteson – After Hours Lead

Michael Weisberg – Jenn-Air Master Class Culinary Stage Lead (BOH)Dave Eriksen – Jenn-Air Master Class Culinary Stage Lead (FOH)

SPONSORSHIP, MEDIA & PRJames Velarde - Vice President, Brand Relations

Sarah C. Potter - Media & Press RelationsAmber Jacroux - Sponsorship Relations Manager

Craig Bixel - Sponsorship Support

WINELara Sailer Long - Executive Wine Director

Evelyn Petersen – Winery LiaisonAndrea Fulton - Cellar Lead

Seth Kunin - Sommelier LeadBonnie Graves – Seminar Lead

Katherine Chadwell – Wine Receiving Lead

FINANCETim Bussey - Chief Financial Officer

Aimee Pasley - FinanceMichaela Weakley – Finance

Sarah Greeley – Finance

PUBLIC RELATIONSWagstaff Worldwide

CONTRIBUTING DESIGNCoral Starr

WEBSITE DESIGN & DEVELOPMENTSun Star Media

PHOTOGRAPHY AND VIDEOCraig Macneill – Event Videographer & Producer

Patrick Tregenza - Event Photography

PUBLISHED BY:LA & Co.

Publisher : Ryan Zen LamaEditor : Roshi Pejhan

Graphic Designers: Vanessa Ramirez, Ryan Zen Lama

Melanie DuneaIntroduction by Anthony Bourdain

MY LASTSUPPER

50 Great Chefsand Their Final MealsPortraits, Interviews, and Recipes

MY

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Melanie travels the world on assignment, photographing the mostinfluential and powerful people in the public eye. Her photographsare regularly published in well known magazines such as Town andCountry, Vanity Fair, People, Gourmet, Newsweek, New YorkMagazine, People, Redbook, In Style and Ladies Home Journal.She has photographed numerous album covers, book jackets, adver-tising campaigns and movie posters. Melanie has been the recipientof several top awards, including American Photography and theSociety of Publication Design. Melanie’s first book “Precious”,( powerHouse books 2004) explored the world of celebrity with inti-mate portraits. Her next book “A Journey of Smiles” ( powerHousebooks 2007), is a six year photojournalistic study of the charity”Operation Smile” and its work throughout the world. Dunea livesin New York and is represented by Creative Photographer’s Inc.

Au t h o r p h o t o : Ni g e l Pa r r y

TK

CONTENTS10 Welcome Letter

18 Our Partners

27 Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community

33 Schedule of Events

35 Venue Map

47 My Last Supper: The Next Course

53 Cooking Demos

64 Antonio Galloni

69 The Chefs

126 Special Thanks

129 Pebble Beach Chefs

136 Charlie Trotter

140 Featured Guest

156 The Sommeliers

159 Wine Seminars

188 The Wineries

PEBBLE BEACH, CASA PALMERO, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS,SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THELINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, THEIR RESPECTIVEIMAGES, LOGO DESIGNS, GOLF COURSE, AND INDIVIDUAL GOLF HOLE DESIGNS ARE TRADEMARKS, SERVICE MARKS, AND TRADE DRESS OF PEBBLE BEACH COMPANY, ALL RIGHTSRESERVED. © 20014 PEBBLE BEACH COMPANY. NEITHER THIS MAGAZINE NOR ANY ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHS,LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF PEBBLEBEACH COMPANY. TRADEMARKS, SERVICE MARKS, AND LOGO DESIGNS OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS AND ARE USED BY PERMISSION.

Table of

47 136


2014 | PBFW 7


10 PBFW | 2014

For the 7th time down the line, we get together in a spectacular celebration of the best in the world for food and wine. We are very fortunate to meet in one of the most picturesque spots in the world and gather with old friends while we make new ones. Chefs & Winemakers from around the country and indeed the world, offer up their creations so we may all appreciate the bounty of Land & Sea. We surely have a lot to be thankful for.

With the 7th edition of PBFW, you will savor a plethora of incredible food and wine indulgences. On Friday evening we reflect on the incredible talents of our friend Charlie Trotter whose untimely passing has left a hole in the culinary tapestry that can never be filled. We are fortunate to have his friends and family join us in celebrating his legacy in a manner fitting to his lofty personal standards. Friday also brings a tip of the cap to the young gun chefs of Los Angeles, a city which has emerged as a beacon for a crop of incredibly talented chefs.

Saturday evening choose between a dinner that reflects upon the incredibly mark that the iconic Rubicon restaurant in San Francisco created and the spectacular careers that were launched from this standout mecca of dining or perhaps you would like to explore the inspirations of chefs featured in Melanie Dunea’s book My Last Supper: The Next Course.

We revive a classic concept with the 4-martini (or cocktail) lunch at Restaurant 1833 with The Cosmopolitan of Las Vegas, taste how Goose Island beers are “Brewed for Food,” and indulge in the classic combination of Wine & Cheese with renowned author Laura Werlin.

The choices for lunches take us all around the world as we follow tradition with the Italian Lunch at Pèppoli and showcase the Masters of Seafood at Roy’s, but a quick trip to the Lodge at Pebble Beach reveals a celebration of Australian cuisine and winemaking as well as a tour of some fabulous cities around the nation recognized for their leading role in food and wine. The ever popular Lexus Chef ’s Table lunch returns featuring Michael Symon & Joseph Lenn in a Forage to Feast showcase. Wine seminars will showcase iconic wines from Spain (Barolo), French Burgundy, Rosés from Provence, Global Syrahs, with plenty of Champagne in between. Throughout the weekend you’ll find plenty of global inspiration for your next dinner party or your culinary soul.

A number of new yet familiar faces join us for the ever popular Jenn-Air Master Class Cooking Demonstrations in the form of Linton Hopkins, Joseph Lenn, Duff Goldman & Jon Shook. We are also pleased to welcome culinary stars Robert Irvine, Tyler Florence, Donatella Arpaia, Carla Hall and Andrew Zimmern to the stage. New for this year is a high energy Friday night dinner in the kitchen with Guy Fieri and Robert Irvine at the Lexus Grand Tasting tent at the Equestrian Center.

We are well aware that a lot of our friends come to Pebble Beach Food & Wine to learn a few insider tips on wine that lead you off the beaten path and with that in mind we have an incredible seminar on Rhone wines from Delas Freres, a historic tasting of the incredible Vega Sicilia and a once in a lifetime tasting of the most sought after and collectible Champagne Salon.

Each year our incredible partners help to build and shape this iconic weekend. Without their support, creativity and enthusiasm, PBFW would not be a reality. As you are enjoying the weekend, we hope you take the time to experience these iconic brands. To all of our partners, our deepest thanks … we look forward to raising a (few) glasses with you. Enjoy the weekend!

Pebble Beach Food & WineCo-founders

Robert Weakley

David Alan Bernahl, II

Join Us On

#pbfwpebblebeachfoodwine


2014 | PBFW 11

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© 2014 AMERICAN EXPRESS PUBLISHING, A DIVISION OF TIME INC. AFFLUENT MEDIA GROUP. ALL RIGHTS RESERVED. IPHONE® IS A TRADEMARK OF APPLE INC., REGISTERED IN THE U.S. AND OTHER COUNTRIES. APP STORE IS A SERVICE MARK OF APPLE INC.

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SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE SEVENTH ANNUAL PEBBLE BEACH FOOD & WINESEVENTH ANNUAL PEBBLE BEACH FOOD & WINE SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE

14 PBFW | 2014

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2014 | PBFW 15

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16 PBFW | 2014

Always Enjoy Responsibly.©2014 Anheuser-Busch InBev S.A., Stella Artois® Beer, Le�e® Blonde Ale and Le�e® Brown Ale, Imported by Import Brands Alliance, St. Louis, MO©2014 InBev S.A., Hoegaarden® Beer, Imported by Import Brands Alliance, St. Louis, MO

Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and Bimprovisation, combined with centuries of brewing passion and expertise, helped craft a stunning variety of beer styles enjoyed around the world.

Leffe Brune is an authentic Belgian abbey beer, brewed according to the traditional recipe of Abbey of Leffe that dates back to 1240. It offers a delicate aroma of vanilla and clove with hints of roasted coffee, and the full flavor of chocolatey toffee and caramel.

Leffe Blonde was first brewed in 1240 by the monks of Abbaye de Notre Dame de Leffe in Belgium. A spicy, faintly clove-like aroma is balanced by Leffe’s creamy body and restrained dry finish.

Stella Artois’ rich brewing heritage dates back to 1366 in Leuven, Belgium, where it was first brewed to celebrate the holiday season. Traditional malted barley and the highest quality European hops give Stella Artois its full flavor and delicately crisp finish.

Hoegaarden is the Original Belgian Wheat Beer, dating back to the 15th Century. A naturally cloudy beer, Hoegaarden features a secret to its refreshing flavor and spicy nose: real Curaçao orange peel and a dash of coriander.

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2014 | PBFW 17

Always Enjoy Responsibly.©2014 Anheuser-Busch InBev S.A., Stella Artois® Beer, Le�e® Blonde Ale and Le�e® Brown Ale, Imported by Import Brands Alliance, St. Louis, MO©2014 InBev S.A., Hoegaarden® Beer, Imported by Import Brands Alliance, St. Louis, MO

Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and Bimprovisation, combined with centuries of brewing passion and expertise, helped craft a stunning variety of beer styles enjoyed around the world.

Leffe Brune is an authentic Belgian abbey beer, brewed according to the traditional recipe of Abbey of Leffe that dates back to 1240. It offers a delicate aroma of vanilla and clove with hints of roasted coffee, and the full flavor of chocolatey toffee and caramel.

Leffe Blonde was first brewed in 1240 by the monks of Abbaye de Notre Dame de Leffe in Belgium. A spicy, faintly clove-like aroma is balanced by Leffe’s creamy body and restrained dry finish.

Stella Artois’ rich brewing heritage dates back to 1366 in Leuven, Belgium, where it was first brewed to celebrate the holiday season. Traditional malted barley and the highest quality European hops give Stella Artois its full flavor and delicately crisp finish.

Hoegaarden is the Original Belgian Wheat Beer, dating back to the 15th Century. A naturally cloudy beer, Hoegaarden features a secret to its refreshing flavor and spicy nose: real Curaçao orange peel and a dash of coriander.

®

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PAADAM

Trim: 8.375 x 10.875 Bleed: 8.875 x 11.375Live: 7.375 x 9.875

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18 PBFW | 2014


2014 | PBFW 19

20 PBFW | 2014

©2013 Nestlé Waters North America Inc.

S.Pellegrino® and Acqua Panna® are far from ordinary waters. S.Pellegrino fl ows from thermal springs in the foothills of the Italian Alps, while Acqua Panna emerges from the

Tuscan Apennine Mountains. Their long journeys to the surface infuse each of these waters with its own special combination of minerals. The result? Great tasting waters that complement fi ne dining, refresh the palate and bring a myriad of fl avors to life.

To learn more, visit www.facebook.com/FineDiningLovers


22 PBFW | 2014

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24 PBFW | 2014

Last year, the avalanche presence of food on social media was undeniable. With numbers never before seen, our individual food experiences- both daily and unique- were being shared globally on outlets such as Pinterest and Instagram. Hospitality brands were conquering Facebook and Twitter, and “food porn” was delighting us even when we were away from the dining table.

And, it hasn’t stopped. With all the opportunities this tech explosion created for food brands, chefs, and food producers, ultimately, at the heart of it, has been the consumer. Those seeking not only new flavors but also new life experiences, have grounded the social media food boon in a simple passion for what brings us around a table together. Though the term “foodie” has threatened to become an elitist moniker, there is no denying that the joy of cooking and eating has never been at such a global high.

At this year’s PBFW event, while you snap pictures, Facebook, Yelp, tweet, pin, and Instagram your lunch, dinner, wine or hors d’oeuvre, remember to also take a moment to actually relish the edible moment. The world renowned chefs at this year’s event aren’t here just to share their brands across your social networks; they’re here to share their passion for culinary elation.

I am truly honored that LA & Co. was chosen to be this year’s Epicure producer. More than just an event program for the Seventh Annual Pebble Beach Food & Wine, this book reads like a treasure map of all the best in today’s “foodie” world. The profiles of the world’s greatest chefs, sommeliers, and food connoisseurs that fill these pages offer up not only a library of who to remember, but signal what’s up-and-coming in the culinary landscape. And, as you enjoy the pageantry of the PBFW event, exploring world class wine tastings and venturing on savory (and sweet) adventures- all in breathtaking landscapes- we hope that the pages of this book will become a cherished keepsake of this altogether distinct and unforgettable celebration of the senses.

None of this would be possible without the sponsors, advertisers, and volunteers who contribute to this singular publication. We thank them for their involvement and support. By leaving their mark on this event and book, they infuse a bit of local flavor into a globally recognized celebration.

I look forward to meeting as many of you throughout the weekend as possible. I’ll be enjoying the best of PBFW, just as you will, so keep an eye out for me at the events. As you might expect, my team and I will be posting pictures and tweeting all the culinary delights; you can follow us on Instagram (@831prgirl) and Twitter (@831prgirl) and of course #pbfw.

As you partake of the best in food and wine, come find me and let’s have a toast together!

Cheers!

Ryan Zen Lama@ryanlama Publisher - LA & Co.

If you want to find out more about LA & Co., what we do, and how we do it, visit LAandCo.com. LA & Co. is part of the 831 Inc publishing family.

SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE SEVENTH ANNUAL PEBBLE BEACH FOOD & WINEA

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Join the blog.

Monterey: 490 Calle Principal, Monterey, CA 93940 | 831.375.3151 | www.hudsonmartinwittenjune.com

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Business Transactions and Contracts

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Securities Law

Intellectual Property

Estate Planning

Mergers and Acquisitions

State and Federal Litigation

Business and Commercial Litigation


26 PBFW | 2014

Amanyara (peaceful place) is locatedon the coast of Northwest Point onthe island of Providenciales,Turks and Caicos Islands.

Amangani (peaceful home) clings tothe crest of East Gros Ventre Butte,Jackson Hole, Wyoming.

For reservations, email [email protected] Sales and Reservations Tel: (94) 11 203 5700 Toll-free (USA): 1 800 477 9180 Fax: (94) 11 255 5922

Visit www.amanresorts.com for more information

Amanresorts offers 26 resorts in 18 countries – Bhutan, Cambodia, China, France, Greece, India, Indonesia, Italy,Laos, Montenegro, Morocco, the Philippines, Sri Lanka, Thailand, Turkey, the Turks and Caicos Islands,the United States of America and Vietnam.

Amangiri (peaceful mountain) islocated on 600 acres in Canyon Point,Southern Utah.

Aman_Pebble Beach F&W_060214:Aman_Pebble Beach F&W_060214 2/6/14 12:26 PM Page 1


2014 | PBFW 27

Making a differenceT H E C H A R I T I E S O F P E B B L E B E A C H F O O D & W I N E

The Berkley FoundationThe Berkley Foundation is a non-profit

organization and the philanthropic arm

of Coastal Luxury Management (CLM).

Since 2007, CLM has worked towards

raising funds and distributing grants to

local and regional organizations dedicated

to promoting enriched experiences for the

youth of Monterey County and beyond.

This means collaborating with a variety of organizations such as the

Boys & Girls Club, Voices for Children, The Pebble Beach Foundation,

the Monterey Wine & Educational Foundation and Make-a-Wish, to

name a few. Our goal in supporting these organizations is to help make

them stronger and more vibrant places where children and families can

thrive and reach their full potential.

Our resources are slim in comparison to the challenges we seek to

aid, so we utilize our resources carefully in order to ensure our efforts

lead to effective results. With that, we remain committed to our partners

and continue to look for ways in which we can further our investments

within our own community, and expand upon our efforts outside those

community bounds; all in an effort to create a more significant impact

and lasting change on the forecast of tomorrow’s future.

For more information, please visit: www.berkleyfoundation.org

Monterey Wine Educational FoundationCarol Chorbajian, President of

the Monterey Wine Educational

Foundation says, “We want to

encourage people—of all ages—to

go into the hospitality industry or study enology and viticulture.” Twenty

years ago, the foundation was launched by a group in the hospitality

industry, spearheaded by Ted Balestreri and Bert Cutino, longtime

co-owners of the Sardine Factory restaurant and local leaders. Since

then, a scholarship fund has also been established in the name of

pioneering winemaker Dr. Richard Peterson, who is credited with

having founded, designed and developed The Monterey Vineyard

(now Blackstone Vineyards) as well as in the name of Ms. Chorbajian

herself. The organization’s first priority is for students in Monterey

County pursuing a career in the hospitality and winemaking arenas;

or for those currently working in the hospitality industry that would like

to take certification courses to help them advance their careers, foster

growth and continue on this path. Scholarships fall under the umbrella

of the National Restaurant Association.

For more information and to learn more about how you can help:

831-626-8636 or go to mcha.net or nraef.org/scholarships


28 PBFW | 2014

The Boys & Girls Clubs of Monterey CountyThe Boys & Girls Clubs of

Monterey County is on a mission.

It strives to instill a sense of

competence in all children ages

six to eighteen. BGCMC brings a

sense of usefulness. A sense of belonging. A sense of power and

influence—and gives all children a chance to be heard. When these

needs are met, kids can reach their full potential. Through a variety

of activities, The Boys & Girls Clubs of Monterey County strives

to engage children on all levels. Core programs are designed that

actively involve adults, contemporaries and families in children’s lives.

Recreation, sports and fitness classes promote a positive and healthy

use of leisure time. Education and career development in the arts

builds character, teaches leadership development, and promotes

health and life skills. All enhance learning with the bigger picture of

swinging open the doors to a world of new opportunities. Guidance

from BGCMC doesn’t stop when a teen reaches adulthood. In fact,

the organization helps pave the way toward a successful future as

an adult. In 2005, the Academic Success Initiative was launched.

The program shepherds members of BGCMC so they are properly

outfitted to graduate from high school, and achieve even greater

things like graduate from college, begin a fulfilling career and become

active, inspired, informed denizens in their own communities. As

CEO and President Donna Ferraro puts it, “The best part of our

work? Seeing young people recognize their positive potential and

then claim it! Knowing you had even a small part in helping a young

person spread his/her wings and soar, makes looking in the mirror a

more positive experience.” Currently, over 500 members participate

in Monterey County programs. Volunteers are needed in all aspects

of the program: year-round academic advancement, coaching team

sports, weight training and conditioning, art instruction, teen activities,

computer instruction, science research and fundraising events.

To learn more about The Boys & Girls Clubs of Monterey County and

volunteer opportunities: 831-455-6800 or go to bgcmc.org

Voices for Children - CASA of Monterey CountyVoices for Children trains and

supports community volunteers

who support and guide children

in the foster care system.

CASAs (Court Appointed Special

Advocates) speak up for the children’s best interests and build

relationships that help restore a child’s trust. CASAs also mentor youth

over age 18 as they transition out of foster care into independent

living.

Voices for Children ensures that children placed in foster care

receive the care and services they need to be safe and thrive,

while also pursuing permanent homes for the children. Community

volunteers, trained as Court Appointed Special Advocates (CASAs),

provide practical support and rights-based advocacy for foster

children. Monterey County’s first CASA was appointed in 1997,

after the organization’s founding as the Monterey County CASA

Association in 1996. Since that time we’ve trained more than 900

community volunteers and served more than 1,000 children. Voices

for Children follows California and local rules of court, adheres to the

standards set by the National CASA Association (established in 1977),

is a member of the National CASA Association, and has been certified

as a partner agency of United Way Monterey County.

To learn more about CASA and to find out about volunteer opportunities:

831-455-6800 or go to Voicesforchildrencasa.org

Pebble Beach Company FoundationFor nearly four decades, the

Pebble Beach Company

Foundation has impacted the

lives of more than 10,000 children

in Monterey County. As the

philanthropic arm of Pebble Beach Company, the Foundation funds

youth educational programs each year spanning the arts, sciences,

sports, technology and environment that inspire the future of local

youth in the community. In 2013, the Foundation supported more

than 75 local nonprofit youth programs and provided $100,000 in

college scholarships. The Pebble Beach Company Foundation was

also named the “2013 Philanthropic Corporation of the Year” by

the National Philanthropy Day Committee for the Central Coast. The

award celebrates outstanding individual, foundation and corporate

philanthropists that demonstrate an exceptional commitment to the

community as a whole in Monterey county. One of those outstanding

initiatives was the Third Annual Hickory Sticks Invitational at Peter

Hay Golf Course this past summer. The 9-hole tournament featured

a turn-of-the-century golf experience, complete with hickory-shafted

golf clubs and gutta percha replica golf balls. The field consisted

of talented youth, generous local residents, community business

leaders and guests of Pebble Beach Resorts, with all proceeds going

to youth education and the Foundation scholarship programs. The

Fourth Annual Hickory Sticks Invitational returns to Pebble Beach

Resorts on July 12, 2014. To fund its many grants, the Foundation

receives significant contributions from annual events at Pebble Beach

Resorts, such as Pebble Beach Food & Wine and the Pebble Beach

Concours d’Elegance, as well as thoughtful personal gifts from those

simply looking to foster the community around them. To achieve its

ever-expanding mission, the Pebble Beach Company Foundation

relies on the generosity of its donors, whose contributions make a

significant difference in the lives of Monterey County children and in

the health of the region overall.

To find out how your donation will touch the life of a child, or for more

information on the Pebble Beach Company Foundation,

visit www.pebblebeach.com or call 831-649-7651.


2014 | PBFW 29

Arts . Culture . Entertainment . Fashion . Food . Lifestyle

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32 PBFW | 2014


2014 | PBFW 33

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

Thursday, April 10, 2014Golf 8:00 AM - 2:30 PMCELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS PEBBLE BEACH GOLF LINKS

To play the course at Pebble Beach is a fantasy for most enthusiasts and a privilege for a select few. Add in the opportunity to share this iconic golf experience with icons of food and wine and you’ll kick off your Pebble Beach weekend in grand style. With celebrity chefs, elite winemakers, Master Sommeliers and prominent collectors, you’ll start your morning by toasting the course with a glass of champagne at the first tee. The day then unfolds with a shotgun start across 18 holes of Team Scramble tournament play – with supplemental food, wine and beverage stations strategically placed along the course to keep you in top form. You may not be able to cook like Iron Chef Morimoto but can you beat his drive? Bring your “A” game and your appetite; this may well be the tastiest eighteen holes of your life. CHEFS: Rob Baker of Me And The Hound Memphis Barbecue in Monterey, André Bienvenu of Joe’s Stone Crab in Miami Beach, Tony Baker of Montrio Bistro + Baker’s Bacon in Monterey, Jourdan de Sanctis of US Foods, and John Fink of US Foodservice San FranciscoBEVERAGE COMPANIES: DFV Wines

Marquee Event 6:00 PM - 9:00 PMOPENING NIGHT RECEPTIONTHE INN AT SPANISH BAY - LOBBY

On Thursday evening, Pebble Beach Food & Wine VII officially kicks off at the magnificent Inn at Spanish Bay for a night of unbridled indulgence. The entire property will be transformed into an epicurean paradise; stroll throughout the Inn to sample decadent bites from twenty-three of the weekend’s top chefs. Sip slowly from a selection of over two hundred wines showcased by top domestic and international producers. Please Note: The bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited. CHEFS: Masaharu Morimoto of Morimoto Napa in New York, Paul Bartolotta of BARTOLOTTA, Ristorante Di Mare at Wynn Las Vegas in Las Vegas, Elizabeth Falkner of Corvo Bianco in New York, Dean Fearing of Fearing’s at the Ritz-Carlton in Dallas, Michael Ginor of Lola in New York, Johnny Iuzzini of Sugar Fueled Inc. in New York, Charles Phan of Slanted Door Group in San Francisco, Cal Stamenov of Marinus at

Bernardus Lodge in Carmel, Kent Torrey of The Cheese Shop in Carmel, Matthew Accarrino of SPQR in San Francisco, Marc Murphy of Landmarc + Ditch Plains in New York, Jenn Louis of Lincoln PDX/Sunshine Tavern in Washington D.C., Jose Garces of Garces Group, Jasper White of Summer Shack in Cambridge, Paul Liebrandt of The Elm in New York, Rick Tramonto of R’evolution in Vernon Hills, New Orleans, Jonathon Sawyer of The Greenhouse Tavern in Cleveland, Jason Franey of Canlis in Seattle, Pablo Mellin of Roy’s - Pebble Beach Resorts in Pebble Beach, Nancy Silverton of Mozza in Los Angeles, David Werly of Mandarin Oriental, Las Vegas in Las Vegas, Jeremy Tummel of Stillwater Bar & Grill - Pebble Beach Resorts, and Bart Vandaele of B Too in Washington D.C.

Friday, April 11, 2014Cooking Demonstrations 10:00 AM - 11:15 AMDONATELLA ARPAIA COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Restaurateur, author, and television personality, Donatella Arpaia has become an influential woman in the world of food, business, and entertaining. After a brief period as a corporate attorney, she re-discovered the undeniable passion that began as a child spending summers in Italy suspended in the beauty of family, food, and shared moments, and opened her first restaurant Bellini in 1998. Donatella has subsequently lent her brand and expertise to a string of successful and highly acclaimed restaurants, including davidburke & donatella, Kefi, and the Michelin starred Anthos to name a few, and recently opened Donatella Pizzeria and Restaurant & DBar to rave reviews in NYC. There is no doubt why Zagat crowned her “hostess with the mostest” and the New York Post named her one of the “most powerful woman” in Manhattan.CHEFS: Donatella Arpaia

CARLA HALL COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Fan favorite Carla Hall’s multiple appearances on Top Chef showcase her winning ethos - that great food can only come from a place of love. “If you’re not in a good mood,” she says, “the only thing you should make is a reservation.” Currently starring on ABC’s hit show The Chew, this former model and chef entrepreneur makes her third appearance at Pebble Beach Food & Wine to share some of her insider tips.CHEFS: Carla Hall of Carla Hall Petite Cookie

EVENTSSchedule of

Wednesday, April 9, 2014Dinner 6:30 PM - 10:30 PMFOUNDERS’ DINNERPRIVATE RESIDENCE - DINING ROOM

This is the dinner of a lifetime designed for an elite group of twenty-four guests in honor of our seventh anniversary here at Pebble Beach Food & Wine. Available by invitation only, this intimate multi-course meal is an unparalleled evening of food and wine. With legendary bottles pulled from the cellars of select collectors complemented by exquisite plates prepared by America’s best chefs, this is an intimate yet lavish affair to be remembered. The wines for this event have been carefully curated by the team at Coastal Luxury Management to create an exceptional experience.


34 PBFW | 2014


Wine Seminars 10:00 AM - 11:15 AMSUMMERTIME PAIRINGS WITH ANTHONY GIGLIO AND KIM CANTEENWALLATHE INN AT SPANISH BAY - BALLROOM WEST

One of our favorite personalities at Pebble Beach Food & Wine is Anthony Giglio and we’re pleased to have him return this year just in time to kick off summer. This seminar will focus on the very best of summertime sipping paired with your favorite outdoor nibbles - from refreshingly dry rosés to food-friendly reds that can match up to BBQ and burgers, we will share some amazing bottles from Wines of Provence that are sure to jump-start your summer entertaining ideas.CHEFS: Kim Canteenwalla of Honey Salt in Las VegasBEVERAGE COMPANIES: Wines of Provence

SECRETS OF THE SOMMELIERS - BLIND TASTING WHITE WINES THE INN AT SPANISH BAY - BALLROOM CENTRAL

Ready to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers and other wine experts ready to deconstruct a flight of mystery whites. Just how these pros systematically analyze a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we’re ready to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar can reveal. Come out and play with the pros; trust us, they won’t know what is in each glass any more than you will!

RHONE RENAISSANCE WITH DELAS FRERES THE INN AT SPANISH BAY - BALLROOM EAST

Founded nearly 160 years ago, the Delas Frères wines are an enduring classic from the northern Rhône Valley where legendary appellations like Hermitage, Cornas and Côte-Rotie showcase the power of the syrah grape. As international interest in traditional Rhône varietals has exploded, Delas Frères’ historical expertise and coveted vineyard sites remain essential. Come taste their extraordinary Hermitage “Domaine des Tourettes” in a retrospective vertical tasting poured out of magnum, among other treasures, as we celebrate a Renaissance of the Rhône at Pebble Beach Food & Wine.BEVERAGE COMPANIES: Delas Freres

OPUS ONE BLENDING SEMINARTHE INN AT SPANISH BAY - ST. ANDREWS WEST

Château Mouton Rothschild’s partnership with Robert Mondavi in 1979 was groundbreaking for both Bordeaux and Napa – it ushered in a new era of ultra-premium wine-making in California while simultaneously encouraging a rapport between the two regions that forever altered the techniques of each. Opus One, the original cult wine, was unveiled at the very first Napa Valley Wine Auction in 1981 where a single case sold for $24,000. A star was born. Join us for a very special tasting of Opus One, where you’ll not only taste a once-in-a-lifetime retrospective of wines but also get to try and replicate the successful blend under the watchful eyes of the winemaker.BEVERAGE COMPANIES: Opus One Winery

2010 BURGUNDY: AN EXPLORATION OF THE GREAT TERROIRS OF THE CÔTE D’ORTHE INN AT SPANISH BAY - ST. ANDREWS EAST

We are thrilled to welcome back Antonio Galloni, founder of Vinous and former lead critic at The Wine Advocate, as he curates a comprehensive tasting of the 2010 vintage, with an emphasis on Burgundy’s most exceptional producers and vineyards. The cool, late harvest yielded classic, transparent whites and reds of the highest level.BEVERAGE COMPANIES: Domaine Dujac, Domaine de La Vougeraie, Domaine Du Comte Liger-Belair, Marquis D’Angerville, and Maison Louis Jadot

Lunches 12:00 PM - 2:30 PMTHE BEST OF BELGIUM BEER LUNCHCASA PALMERO - BOARD ROOM

Belgium is home to some of the most robust and delicious beers in the world, known for their unmistakable quality and richness for almost 200 years. While they can be enjoyed alone, they are even more amazing when paired with dishes from world-class chefs. These chefs are known for their distinctive take on cuisine and a fondness for all things beer. Their food paired with Stella Artois, Leffe and Hoegaarden at Casa Palmero, one of Pebble Beach Resorts finest hotels, will make for a memory you will never forget. Don’t pass up this killer lunch and the chefs that make it happen!CHEFS: Ben Ford of Ford’s Filling Station in Culver City and Justin Everett of Cavallo Point in Sausalito and Bart Vandaele of B Too, Washington, DC

A TOUR OF AMERICA’S GREATEST WINE REGIONS AND FOOD CITIESTHE LODGE AT PEBBLE BEACH - STILLWATER BAR & GRILL

This year’s lunch at Stillwater Grill finds five talented Mandarin Oriental chefs sourced from five of America’s finest culinary cities, who’ll collaborate to create a menu worthy of this über-luxury hotel brand. Enjoy a signature dish paired with four artisanal wines from Archery Summit, Chamisal Vineyards. Pine Ridge Vineyards and Seghisio Family Vineyards, whose wines epitomize excellence and showcase American terroir from Oregon to Napa and Sonoma to the Central Coast.CHEFS: Diego Oka of La Mar by Gaston Acurio, Mandarin Oriental, Miami, Angie Berry of Asiate at Mandarin Oriental, New York, Adam Mali of Mandarin Oriental, San Francisco, David Werly of Mandarin Oriental, Las Vegas, Mark McDonnell of Muze at Mandarin Oriental, Washington DCBEVERAGE COMPANIES: Archery Summit, Pine Ridge Vineyards, Chamisal Vineyards, and Seghesio Family Vineyards

RESTAURANT AUSTRALIA - LUNCH WITH JORDAN TOFT & JOHN COXTHE LODGE AT PEBBLE BEACH - PEBBLE BEACH ROOM

Join Aussie chef Jordan Toft (Everleigh) and American chef John Cox (Sierra Mar) as they bring Restaurant Australia to life. Long known for its friendly people and beautiful nature, Australia’s hidden secret is its food and wine. Australia is the world’s greatest restaurant and they want to show you how they are serving up the best food and wine experiences in remarkable locations every day. Go on a culinary walkabout as two chefs, one Australian and one American, create a custom menu showcasing the free thinking and innovative approach to Australia’s food scene, artfully paired with wines from the Yarra Valley in Victoria to the Barossa in South Australia specially selected by Wine Australia. Inspired by the people, produce and open air food and wine experiences in Australia, this special lunch will leave you with a better understanding of why there is nothing like Australia.CHEFS: John Cox of Sierra Mar at Post Ranch in Big Sur and Jordan Toft of Eveleigh in Los AngelesBEVERAGE COMPANIES: Wine Australia

THE 4 MARTINI LUNCH AT RESTAURANT 1833RESTAURANT 1833 - DINING ROOM

The San Francisco Chronicle’s Michael Bauer wrote that “1833 is a restaurant fueled by passion,” and that passion includes one of California’s most eclectic and extensive cocktail lists. From tableside absinthe pyrotechnics to house-aged Negronis and artisanal bitters, Restaurant 1833 is spirited to say the least. This year, it’s a house party for Coastal Luxury Management as each of our company’s chefs and partners will be present to make merry. Come taste what we’re doing at both Rose. Rabbit. Lie. our sizzling new club at The Cosmopolitan of Las Vegas, and at Faith & Flower, our culinary homage to downtown Los Angeles.CHEFS: Ben Spungin of CLM in Carmel, Michael Hung of Faith & Flower in Los Angeles, Wesley Holton of Rose. Rabbit. Lie. in Las Vegas, and Abby Burk of Restaurant 1833


2014 | PBFW 35

Cypress Hill

Sunset Drive

Carmel Gate

Poppy HillsGolf Course

Portola Road

Palmero Way

Cypress Point

Ocean Avenue

Scenic Drive

Sunridge

17-Mile Drive

SFB Morse Drive

Forest Lodge Drive

Ronda Roa

dLopezSunridge

Pebble Beach Golf Links

Cortez

The Old Dr

Shepherd’s KnollHuckleberry Hill

David Avenue

Cypress Point

EVENT CONCIERGE & WILL-CALL Jenn-Air Master Class Culinary StagesOPENING NIGHT RECEPTIONWINE SEMINARS Ballroom West Ballroom Central Ballroom EastCOOKING DEMONSTRATIONS Jenn-Air Master Class Culinary Stages

DINNERSDinner with The Stars of Los Angeles My Last Supper: The Next Course

LUNCHESA Taste of ItalyMasters of the Sea

THE INN AT SPANISH BAY

THE LODGE AT PEBBLE BEACH

DINNERSHunter-Gatherer: New Rules for Exemplary Cuisine Rubicon - 20 Years Later A Tale of Excellence

LUNCHES A Tour of America's Greatest Wine Regions & Food Cities Restaurant Australia – Lunch with Jordan Toft & John Cox

1

68

Highway 1 Gate

Bank & ATM

Pebble Beach MarketUS Post Office

StevensonSchool

SFB Morse Gate Stevenson D

rive

Sloa

t Roa

d Lopez Road

The Links at Spanish Bay

Monterey Peninsula Country Club

Viscaino Road

Walking Trails

StevensonD

rive

Highway

Roads

17-Mile Drive

Golf Course

Lake

Pebble Beach Gate

Resort Location

Senic Attraction

Resort Building

Sand & Shore

Equestrian

Fire Station

The Links at Spanish Bay

THE BEACH & TENNIS CLUBDINNERSTribute to a Legend: Charlie Trotter Grand Finale Dinner

To Restaurant 1833

Pèppoli ~ Roy's ~ Sticks

RESTAURANTSStillwater Bar & Grill ~ Tap Room ~ The Bench

CASA PALMERO LUNCH The Best of Belgium Beer Lunch

Pacific Grove Gate

Country Club Gate

RESTAURANT 1833 LUNCH

The 4 Martini Lunch

EQUESTRIAN CENTER

DINNERSDinner in the Kitchen with Guy Fieri & Robert Irvine

LUNCHESForage to Feast: Lexus Chef’s Table Lunch with Michael Symon & Joseph LennSaturday Lexus Grand Tasting Sunday Lexus Grand Tasting

RESTAURANTS

Spyglass Hill Golf Course

36 PBFW | 2014


SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE

ROY’S LUNCH - MASTERS OF THE SEA, CELEBRATING FOOD & WINE’S SOMMELIERS OF THE YEAR WITH RODNEY STRONG VINEYARDSTHE INN AT SPANISH BAY - ROY’S

Celebrating coastal cuisine along one of California’s prettiest stretches is an easy choice at Pebble Beach Food & Wine. The wines for this meal will be impeccably paired from the cellars of Rodney Strong Vineyards celebrating Food & Wine’s Sommeliers of the Year. We’ve assembled a dream team of American chefs who mine the riches of the ocean in various regions. From Roy’s classic Hawaiian fusion and Charles’s NorCal riffs to Jasper’s Cape Cod classics and Clark and Mark’s luxe New England, this lunch is a must for any lovers of seafood in all its glorious forms.CHEFS: Charles Phan of Slanted Door Group in San Francisco, Roy Yamaguchi of Roy’s in Honolulu, Pebble Beach, Jasper White of Summer Shack in Cambridge, Clark Frasier of Arrows in Ogunquit, and Mark Gaier of Arrows in OgunquitBEVERAGE COMPANIES: Rodney Strong Vineyards

A TASTE OF ITALYTHE INN AT SPANISH BAY - PÈPPOLI

Every restaurant in Pebble Beach Resorts is blessed with a view of the Pacific Ocean but Pèppoli is arguably the most picturesque. To complement this maritime beauty we’ve put together an afternoon in Italy, right here at home in California. Immerse yourself in la dolce vita as our team of chef experts prepare hallmark Italian dishes expertly paired with wines for a leisurely lunch.CHEFS: Jenn Louis of Lincoln PDX/Sunshine Tavern in Washington D.C., Antonia Lofaso of Black Market Liquor Bar in Studio City, Angela Tamura of Pèppoli - Pebble Beach Resorts, and Jonathan Waxman of Barbuto in New York

FORAGE TO FEAST: LEXUS CHEF’S TABLE LUNCH WITH MICHAEL SYMON AND JOSEPH LENNEQUESTRIAN CENTER - LEXUS GRAND TASTING TENT

Guests at the Chef’s Table Lunch will engage with Lexus Culinary Master Michael Symon and Joseph Lenn–Executive Chef at Blackberry Farm, a Lexus Hotel Partner–as they prepare an incredible menu that incorporates ingredients that one might find on a camping or foraging expedition. From fresh-picked chanterelles to savory herbs to wild ramps and leeks, we’ll bring the great outdoors onto your plate as we pair each selection with the spectacular California wines of Sequoia Grove.CHEFS: Joseph Lenn of Blackberry Farm in Walland and Michael Symon of Lola Bistro in ClevelandBEVERAGE COMPANIES: Sequoia Grove Winery

Cooking Demonstrations 3:30 PM - 4:45 PMJON SHOOK COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a Gun and Trois Mec. They have been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants. Join us for an inspired cooking demonstration with one half of the dynamic duo. Jon Shook presents the skills which have won him and his partner numerous awards and nominations including Food & Wine’s 2009 Best New Chef, Star Chef’s 2008 Rising Star Chef, and three James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s Best Chef Pacific and 2013’s Best Chef West.CHEFS: Jon Shook of Animal Restaurant in Los Angeles

TYLER FLORENCE COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

After more than 16 years as a Food Network star, Tyler Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices. He has starred in such series as How to Boil Water, his cooking show for novices; Food 911, his hugely popular “recipe rescue” show; as well as his signature series, Tyler’s Ultimate. Florence has also hosted numerous other Food Network shows and specials, including Planet Food, All American Festivals and My Country, My Kitchen. Tyler is also a regular guest on The Today Show, CNN, The View, The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America and more. We are thrilled to welcome him to Pebble Beach Food & Wine as he shares skills he has taken years to perfect featuring his trademark approachable style.CHEFS: Tyler Florence of Wayfare Tavern in Mill Valley

Wine Seminars 3:30 PM - 4:45 PMBREWED FOR FOOD - THE ART OF BEER PAIRINGTHE INN AT SPANISH BAY - BALLROOM WEST

Since 1988, Goose Island Beer Company has delighted drinkers in their hometown of Chicago and the rest of the Midwest. We’re thrilled to welcome this pioneering brewery to the Seventh Annual Pebble Beach Food & Wine, where we’ll showcase a contrasting array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip.CHEFS: Ricardo Zarate of Zarate Restaurants in Los AngelesBEVERAGE COMPANIES: Goose Island Beer Company

QUE SYRAH SYRAHTHE INN AT SPANISH BAY - BALLROOM CENTRAL

Everything old is new again, including wine grapes like syrah. A classic and beloved varietal from the Rhône Valley, its ascendant identity as “shiraz” in Australia convinced many consumers that it was a new and often cheaply made wine. Here in California where cabernet has traditionally been king, devoted winemakers have been doggedly producing world-class syrah for decades. We’ve assembled four ofthe very best bottlings from across the Golden State, so join us as we taste the impact of unique California climates on this classic grape.BEVERAGE COMPANIES: Kunin Wines, Tablas Creek Vineyard, Fable, Wind Gap Wines, Qupé Winery, Maison Nicolas Perrin, and Craggy Range

HERITAGE WINES OF CALIFORNIATHE INN AT SPANISH BAY - BALLROOM EAST

Hosted by Food & Wine magazine’s Ray Isle, this seminar offers a rare opportunity to taste history in a glass. Curated by Heritage Wines of California, an organization devoted to preserving our vinous history, each of the wines we’ll taste occupies a unique place in our state’s development from upstart to world-class wine player. From old vines to unique varietals to wines of historical importance, Ray will lead usthrough the evolution of the wine industry in the Golden State, sip by sip.BEVERAGE COMPANIES: Ridge Vineyards, Bedrock Wine Co., Turley Wine Cellars, Carlisle, and Hanzell Vineyards

2008 BAROLO: MODERN-DAY CLASSICSTHE INN AT SPANISH BAY - ST. ANDREWS WEST

Join Antonio Galloni, founder of Vinous and former lead critic at The Wine Advocate as he leads us though a comprehensive tasting of gems from Barolo’s 2008 vintage. The cool, late-ripening harvest yielded perfumed, racy Barolos that capture the essence of the region and its top vineyard sites. BEVERAGE COMPANIES: Bartolo Mascarello, Luciano Sandrone, Elvio Cogno, Elio Grasso, Roberto Voerzio, G.D. Vajra, Vietti, and Giuseppe Rinaldi

THE ‘SOMM’ EPIPHANY - LIFE CHANGING WINESTHE INN AT SPANISH BAY - ST. ANDREWS EAST

Can a single extraordinary wine change your life? We asked the stars of the recent hit film “SOMM” to describe for us what bottles most rocked their worlds, and to share those special sips with us here at Pebble Beach Food & Wine. Each will be presenting two epiphany wines, the unique tasting moment that propelled them into wine not just as a past-time but as a career and a calling. Wines will span the globe in style and age, so don’t miss this very special seminar with America’s top somms.BEVERAGE COMPANIES: Penfolds Wine and Marqués de Murrieta

Dinners 6:30 PM - 10:30 PMTRIBUTE TO A LEGEND - CHARLIE TROTTERTHE BEACH & TENNIS CLUB - DINING ROOM

The untimely loss of Chef Charlie Trotter last November set off shockwaves within the close-knit food and wine community. Few men can claim to have been as formative in the lives and careers of countless colleagues as was Trotter; he was an icon of culinary excellence to all and a friend and mentor to many. Please join us as some of the country’s best chefs honor Trotter’s life and legacy with this very special meal. Please note that a portion of the evening’s proceeds will be donated to the Charlie Trotter Foundation.CHEFS: Paul Bartolotta of BARTOLOTTA, Ristorante Di Mare at Wynn Las Vegas in Las Vegas, David LeFevre of M.B. Post in Manhattan Beach, Todd English of Olives in Boston, New York, Las Vegas, Michael Rotondo of Parallel 37 in San Francisco, and Michelle Gayer of Salty Tart Bakery in MinneapolisBEVERAGE COMPANIES: Champagne Billecart-Salmon, Flowers Vineyard & Winery, and Delas Freres

2014 | PBFW 37

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J U S T T H E R I G H T A M O U N T of W R O N GT M

38 PBFW | 2014



HUNTER-GATHERER: NEW RULES FOR EXEMPLARY CUISINETHE LODGE AT PEBBLE BEACH - STILLWATER BAR & GRILL

As farm-to-table cuisine has evolved, top chefs don’t just work directly with local purveyors but are in fact taking a more active role in procuring the very products they use in their kitchens. Hunting, gathering and foraging from their hyper-local environments has earned each of these chefs acclaim. This dinner will emphasize the rich bounty of the Monterey Peninsula as we prepare a meal that celebrates the land around us.CHEFS: Peter Armellino of The Plumed Horse in Saratoga, Matthew Accarrino of SPQR in San Francisco, Marc Murphy of Landmarc + Ditch Plains in New York, Thomas Lents of Sixteen Restaurant in Chicago, and William Werner of Craftsman & WolvesBEVERAGE COMPANIES: Champagne Delamotte, Testarossa, Somerston Wine Co, William Fevre, Dr. Loosen, and Robert Weil

DINNER WITH THE STARS OF LOS ANGELESTHE INN AT SPANISH BAY - THE BALLROOM

Better known for stars on the Hollywood Walk of Fame, Los Angeles over the past decade has finally claimed its own crop of culinary stars that rightly also place the city as one of the world’s international food destinations. We’re beyond excited about the line-up of LA’s talent who’ll be cooking at this event - top toques like Manzke, Voltaggio, Shook, Dotolo, Menashe and Herrmann will collaborate to bring you the very best of this sprawling megalopolis’ cuisine in one sensational, not-to-be-missed mealCHEFS: Rory Herrmann in Beverly Hills, Ori Menashe of Bestia in Los Angeles, Jon Shook of Animal Restaurant in Los Angeles, Michael Voltaggio of ink in West Hollywood, and Walter Manzke of Walter Manzke in Los AngelesBEVERAGE COMPANIES: Château d’Esclans and Roederer Estate

DINNER IN THE KITCHEN WITH GUY FIERI & ROBERT IRVINEEQUESTRIAN CENTER - LEXUS GRAND TASTING TENT

Kitchen and TV titans Guy Fieri and Robert Irvine join forces in a culinary moment that most can only imagine via remote control. We’re very excited (and just a little bit nervous) to see what this dynamic duo whips up in honor of Pebble Beach Food & Wine VII! With two outsized personalities like these, you can be sure the night won’t lack for energy, flavor or fun so don’t miss this only at PBF&W event where two of the Food Network’s biggest stars bring it up close, personal and straight to your plate.CHEFS: Guy Fieri of Johnny Garlic’s, Tex Wasabi’s in Santa Rosa, and Robert Irvine

Saturday, April 12, 2014Cooking Demonstrations 10:00 AM - 11:15 AMBLACKBERRY FARM CELLAR RAID: RARE WINES PULLED BY ANTHONY GIGLIO AND ANDY CHABOT PAIRED WITH TASTINGS BY JOSEPH LENN, PRESENTED BY LEXUSTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

For anyone who has never been to Lexus Hotel Partner Blackberry Farm, this is the closest thing to actually going to the celebrated culinary destination. Author and renowned sommelier Anthony Giglio and Blackberry Farm sommelier Andy Chabot, a seven-time James Beard Award nominee, will pull the very best wines from the Blackberry Farm cellar, many never available to their own guests. Each wine will be paired with small bites by Executive Chef Joseph Lenn.CHEFS: Joseph Lenn of Blackberry Farm in Walland

ROBERT IRVINE COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Star of the ever popular show Restaurant Impossible and with more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Come and watch this super high voltage chef lend his talents to an entertaining hour to get you energized for the day.CHEFS: Robert Irvine

Wine Seminars 10:00 AM - 11:15 AMWINE & CHEESE WITH LAURA WERLINTHE INN AT SPANISH BAY - BALLROOM WEST

James Beard award-winning cookbook author Laura Werlin is fast becoming America’s “Queen of Cheese” ... her annual Master Class at Pebble Beach Food & Wine is the one that hungry sommeliers fight to attend because they know there’s always something delicious to be sampled. Known for championing artisanal cheese makers and for her skill in pairing these products with wine, Laura’s warmth and expertise sell out the room each year. This year, we’re excited to see Laura’s cheese expertise matched with the exceptional wines produced in Santa Barbara County - from crisp chèvre-friendly sauvignon blancs to chards, pinots, syrahs and more, Santa Barbara’s diverse wine-growing climate supports a wealth of spectacular grape variety. Come sip and nibble and learn...and grab a seat while you can.CHEFS: Laura Werlin Author & Cheese Expert in San FranciscoBEVERAGE COMPANIES: Santa Barbara Vintners

SPARKLING CALIFORNIAN - ROEDERER ESTATE L’ERMITAGETHE INN AT SPANISH BAY - BALLROOM CENTRAL

Recently ranked as Wine Enthusiast’s #1 wine for 2013, the L’Ermitage offering from Roederer’s Anderson Valley estate rightly occupies its place as the finest sparkling wine produced in California. We are thrilled to offer an exclusive opportunity to taste these exceptional wines in a tasting personally hosted by Roederer’s Arnaud Weyrich. Join us as we evaluate eight vintages, including the rare rosé, in an exploration of where California’s ideal climate meets Champagne’s winemaking prowess.BEVERAGE COMPANIES: Roederer Estate

RESTAURANT AUSTRALIA: WINE [R]EVOLUTIONTHE INN AT SPANISH BAY - BALLROOM EAST

Mark Davidson, Wine Australia’s education director, and special guests, will take you on an exploration of Australia’s modern wines for today’s epicurean. Clean flavors, regionality and exploring ‘off the beaten path’ are the factors driving the Australian food and wine revolution. The wine list will include a full spectrum of wines from delicate bubbly, cool-climate Riesling and elegant Chardonnay; food-loving Pinot Noir; Grenache and Shiraz from some of the oldest vines on the planet; sophisticated Cabernet and a classic Aussie sticky. Australia has over sixty wine regions and you’ll journey through a handful of them on this Restaurant Australia wine experience. There is nothing like Australia.BEVERAGE COMPANIES: Wine Australia

A CLASS APART - THE WINES OF BURGUNDYTHE INN AT SPANISH BAY - ST. ANDREWS WEST

This year at our Seventh Annual Pebble Beach Food & Wine, we are pleased to welcome celebrated Burgundian Nicolas Potel, one of the region’s most celebrated (and charming!) négociants. Nicolas began his celebrated career in Volnay at his family’s domaine, and now heads what many consider to be the haute-couture negociant house in Burgundy, Maison Roche de Bellene. Nicolas will personally lead us through the very best appellations and cuvées of Burgundy as only an expert with insider access can do, and we’re thrilled to have him showcase the very best of the region for us.BEVERAGE COMPANIES: Domaine de Bellene and Maison Roche de Bellene

CHÂTEAU LATOUR - A HISTORIC TASTINGTHE INN AT SPANISH BAY - ST. ANDREWS EAST

Château Latour is one of the world’s most revered estates, a First Growth Bordeaux unparalleled both for exceptional wine and for historical significance. With production dating from the mid 1300s, Latour and its winemaking epitomize the terroir of the Médoc, where cabernet sauvignon achieves its single greatest expression. Under the stewardship of owner François Pinault and President Frédéric Engerer since 1993, the Chåteau’s wines continue to captivate collectors and to inspire winegrowers the world over. Here at Pebble Beach Food & Wine, we are deeply honored to share a truly once-in-a-lifetime tasting of select vintages and wines from Latour. Please join us, and a team of America’s most talented sommeliers, as we explore the evolution of Latour in the modern era. Note that due to the uniqueness and rarity of this tasting experience, seats are extremely limited.BEVERAGE COMPANIES: Château Latour

2014 | PBFW 39

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40 PBFW | 2014


Lunch 12:00 PM - 3:00 PMLEXUS GRAND TASTING SATURDAYEQUESTRIAN CENTER - LEXUS GRAND TASTING TENT

The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early.CHEFS: Robert Irvine, Wesley Holton of Rose. Rabbit. Lie. in Las Vegas, Bart Vandaele of B Too in Washington D.C., John Cox of Sierra Mar at Post Ranch in Big Sur, Jonathan Waxman of Barbuto in New York, Pablo Mellin of Roy’s - Pebble Beach Resorts in Pebble Beach, Angela Tamura of Pèppoli - Pebble Beach Resorts, Diego Oka of La Mar by Gaston Acurio, Mandarin Oriental, Miami, Guy Fieri of Johnny Garlic’s, Tex Wasabi’s in Santa Rosa, Shon Foster of Amangiri, Cy Yontz of Rio Grill in Carmel, Michael Ginor of Lola in New York, Rory Herrmann in Beverly Hills, Ben Spungin of CLM in Carmel, Michelle Gayer of Salty Tart Bakery in Minneapolis, Donatella Arpaia, Carla Hall of Carla Hall Petite Cookies, André Bienvenu of Joe’s Stone Crab in Miami Beach, Brad Farmerie of The Thomas / Fagiani’s Bar in Napa, Ben Ford of Ford’s Filling Station in Culver City, Thomas Lents of Sixteen Restaurant in Chicago, Jonathon Sawyer of The Greenhouse Tavern in Cleveland, Hubert Keller of Fleur de Lys / Fleur By Hubert Keller / Burger Bar in San Francisco, Las Vegas, David LeFevre of M.B. Post in Manhattan Beach, Peter Armellino of The Plumed Horse in Saratoga, Joseph Lenn of Blackberry Farm in Walland, Walter Manzke of Walter Manzke in Los Angeles, Kent Torrey of The Cheese Shop in Carmel, Angie Berry of Asiate at Mandarin Oriental, New York in New York, Fritz Zwahlen of Amanyara in Caribbean, Joseph Albertelli of Certified Piedmontese Beef, George Castaneda of Certified Piedmontese Beef, Jourdan de Sanctis of US Foods, and John Fink of US Foodservice San Francisco

Cooking Demonstrations 3:30 PM - 4:45 PMDUFF GOLDMAN COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Duff Goldman is best known for his starring role in Food Network’s Ace of Cakes, though his work and talent have also been featured on the Food Network’s Challenge, Iron Chef America, Oprah, the Tonight Show with Jay Leno, Sugar High, and most recently on E! Entertainment’s LA Sugar. A professionally trained pastry chef, Goldman is the founder of Baltimore’s Charm City Cakes, as well as Duff’s Cakemix and Charm City Cakes West in Los Angeles, and has been nominated for two James Beard Foundation awards for both Best TV Food Personality and Best Television program. Distinguished by his vibrant personality and known for his outrageously artistic cakes, Duff shows a different set of his talents in this demonstration of unique desserts.CHEFS: Duff Goldman of Duff’s Cakemix in West Hollywood

LINTON HOPKINS COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Chef Linton Hopkins is arguably Atlanta’s hottest talent in the kitchen. Named Food & Wine magazine’s “Best New Chef” in 2009, Hopkins’ integration of farm-to-table sourcing and classic Southern cooking has earned rave reviews. His more formal Restaurant Eugene opened in 2004 with 2008’s casual gastropub concept, Holeman & Finch, earning additional praise in 2008. Come learn the fine art of Southern cooking as interpreted by this modern master.CHEFS: Linton Hopkins of Restaurant EugeneBEVERAGE COMPANIES: J. Lohr

Wine Seminar 3:30 PM - 4:45 PMJUNK FOOD & KILLER WINES WITH ANTHONY GIGLIOTHE INN AT SPANISH BAY - BALLROOM WEST

Let’s face it – there are times when even the most “foodie” among us craves good old-fashioned junk food. Join Anthony Giglio as he indulges in some of his favorite guilty pleasure foods while pairing them with great wines. From salty snacks to sweet-tooth no-no’s, eating wrong means you can still drink right!BEVERAGE COMPANIES: BROOKS, Champagne Lanson, Saintsbury, Trefethen Family Vineyards, and Domaine Delaporte

STOCKING & TENDING YOUR HOME BAR WITH TONY ABOU-GANIMTHE INN AT SPANISH BAY - BALLROOM CENTRAL

Join Tony Abou-Ganim, The Modern Mixologist, as he shows you what you need to stock your home bar; spirits and fresh ingredients, proper glassware, the importance of ice, tools of the trade and how to use them, and all the secrets behind mixing great drinks at home. Be it a classic Margarita, Mojito, Martini, or one of his originals, he’ll show you how easy it is to craft these wonderful libations. From shaking to stirring, muddling to blending, Boston Shakers and Hawthorne Strainers, you’ll learn all you need to know to set up and tend your home bar. Whether you’re a professional bartender or just want to impress your friends, you’re sure to enjoy this entertaining journey into what it takes to make a great drink.

SECRETS OF THE SOMMELIERS - BLIND TASTING RED WINESTHE INN AT SPANISH BAY - BALLROOM EAST

Ready to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers and other wine experts ready to deconstruct a flight of mystery reds. Just how these pros systematically analyze a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we’re ready to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar can reveal. Come out and play with the pros; trust us, they won’t know what is in each glass any more than you will!

FIVE DECADES OF MAYACAMASTHE INN AT SPANISH BAY - ST. ANDREWS WEST

High on the slopes of Mt. Veeder in Napa Valley sits Mayacamas, one of California’s most storied winemaking properties. Founded in 1889, Mayacamas was the pioneer in extreme, alpine winemaking – a site where high-altitude cabernet sauvignon vines produced wines of exceptional quality, albeit under exceptionally difficult growing conditions. Here at the Seventh Annual Pebble Beach Food & Wine, we are honored to host a retrospective tasting of five spectacular decades of Mayacamas, which roughly translates in the Native American Wappo language to the “howl of the mountain lion.” Join us as we taste history howling in a glass of Mayacamas, a legendary place where the Wild West was first tamed in the gentrified pursuit of great wine.BEVERAGE COMPANIES: Mayacamas Vineyards

VEGA SICILIA UNICO - 150 YEAR ANNIVERSARYTHE INN AT SPANISH BAY - ST. ANDREWS EAST

Beloved by sommeliers and collectors alike, this legendary property and its flagship wine, “Único,” represent the apex of Spanish winemaking. Comprised of Ribera del Duero’s indigenous tempranillo grape accentuated with Bordeaux-inspired cabernet sauvignon, Vega Sicilia is Spain’s First Growth – a wine that is marked by exceptional patience and provenance, as the estate frequently waits 10-20 years before releasing a “new” vintage. This is an only at Pebble Beach Food & Wine event, where you’ll be granted access to a comprehensive tasting in celebration of the estate’s 150th year of production.BEVERAGE COMPANIES: Vega Sicilia

Dinners 6:30 PM - 10:30 PMGRAND FINALE DINNERTHE BEACH & TENNIS CLUB - DINING ROOM

Don’t miss our signature “Grand Finale” dinner where year after year, we’re humbled by the line-up of amazing chefs who turn out to cook collaboratively at this once-in-a-lifetime meal. This year’s multi course extravaganza features an eclectic collection of culinary experts from around the country – you could travel to each one’s restaurants or sit back and relax and let them ALL cook for you in a single evening’s indulgence. And as usual, there will be a line-up of wines to match the caliber of the cooking you’ll enjoy.CHEFS: Masaharu Morimoto of Morimoto Napa in New York, Dean Fearing of Fearing’s at the Ritz-Carlton in Dallas, Johnny Iuzzini of Sugar Fueled Inc. in New York, Jose Garces of Garces Group, and Ken Frank of La Toque in NapaBEVERAGE COMPANIES: Champagne Louis Roederer, Ramos Pinto, Domaine de Bellene, and Maison Roche de Bellene


2014 | PBFW 41

A rebirth of the social club, Rose. Rabbit. Lie. is a modern twist on clubs of the night— a truly communal venue that blurs the lines between restaurant,

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42 PBFW | 2014


RUBICON - 20 YEARS LATER A TALE OF EXCELLENCETHE LODGE AT PEBBLE BEACH - STILLWATER BAR & GRILL

Rubicon was more than just a restaurant – it was an academy of excellence that fostered the careers of many who’ve gone on to great acclaim in the culinary world. Join us and founder Drew Nieporent as we pay tribute to the iconic place at an alumni dinner prepared by the talented chefs and sommeliers that made Rubicon a legend. Each will prepare a tribute course expertly paired with wines that include an exceptional aged Inglenook. Don’t miss this extraordinary gathering of great wines, great food and great people.CHEFS: Traci Des Jardins of Jardinière in San Francisco, Elizabeth Falkner of Corvo Bianco in New York, Richard Reddington of REDD in Yountville Paul Arenstam of Summer Kitchen and Scott NewmanBEVERAGE COMPANIES: Quintessa, Sandhi Wines, Kistler Vineyards, and Inglenook

MY LAST SUPPER, THE NEXT COURSETHE INN AT SPANISH BAY - THE BALLROOM

Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea revisits the idea and asks fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. ‘My Last Supper, the Next Course ‘showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves.CHEFS: Tyler Florence of Wayfare Tavern in Mill Valley, Paul Liebrandt of The Elm in New York, Todd English of Olives in Boston, New York, Las Vegas, Nancy Silverton of Mozza in Los Angeles, and Susur Lee of Lee & Bent Restaurants in TorontoBEVERAGE COMPANIES: Champagne Lanson and Trefethen Family Vineyards

Sunday, April 13, 2014Cooking Demonstrations 10:00 AM - 11:15 AMANDREW ZIMMERN COOKING DEMONSTRATIONTHE INN AT SPANISH BAY - JENN-AIR MASTER CLASS CULINARY STAGE

Andrew Zimmern has made a career out of eating adventurously. Fans of his show Bizarre Foods won’t be disappointed as Zimmern takes the stage at Pebble Beach Food & Wine to showcase how weird can be wonderful. We’re not exactly sure what magic he’ll create, but you can be sure it won’t be ordinary so come out and join this exhilarating entertainer with up-close and personal access.CHEFS: Andrew Zimmern of Bizarre Foods

Wine Seminar 10:00 AM - 11:15 AMTHE SINGULAR MAJESTY OF CHAMPAGNE SALONTHE INN AT SPANISH BAY - BALLROOM EAST

No Champagne is as revered as Salon, nor is any other made in such precious, minute quantities. Sourced from 100% grand cru plantings of old-vine chardonnay within the commune of Mesnil-sur-Oger, this blanc de blancs bottling is only declared and release about four times a decade. No vintage of this Champagne is ever released in its entirety, as the house prefers to reserve exceptional wines for additional aging on the lees. Champagne Salon is a winemaking legend that epitomizes the pursuit of excellence over convenience, and we are deeply humbled to feature it at Pebble Beach Food & Wine. Please note that tickets are extremely limited for this tasting due to the scarcity of products featured.BEVERAGE COMPANIES: Champagne Salon

NEW WORLD BUBBLESTHE INN AT SPANISH BAY - BALLROOM WEST

Veterans of Pebble Beach Food & Wine’s long day on Saturday know that the perfect cure is bubbles on Sunday morning! Come join us, and our team of indefatigable if slightly late sommeliers, as we prepare a survey tasting of the best of New World bubbles. Stealing a page from Champagne’s playbook, we’ll examine how bubbles made in the traditional French method are impacted by warmer climates and less restrictive winemaking regulations. Did we say awesome bubbles on Sunday morning loudly enough? Get your coffee early and don’t miss this sparkling seminar.BEVERAGE COMPANIES: Alma Negra, Mumm

Lunch 12:00 PM - 3:00 PMLEXUS GRAND TASTING SUNDAYEQUESTRIAN CENTER - LEXUS GRAND TASTING TENT

The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early.CHEFS: Kim Canteenwalla of Honey Salt in Las Vegas, Andrew Zimmern of Bizarre Foods with Andrew Zimmern in Minneapolis, Bart Vandaele of B Too in Washington D.C., Matt Bolton of Pacific’s Edge, Justin Cogley of Aubergine at L’Auberge in Carmel, Todd Fisher of STICKS & United States of Bacon, Yousef Ghalaini of The Bench - Pebble Beach Resorts in Pebble Beach, Adam Mali of Mandarin Oriental, San Francisco, Daniel Furey of Cannery Row Brewing Company in Monterey, Shon Foster of Amangiri, Tim Wood of Carmel Valley Ranch in Carmel Valley, William Burns of Moody’s Bistro in Truckee, Laura Werlin of Author & Cheese Expert in San Francisco, Duff Goldman of Duff’s Cakemix in West Hollywood, William Werner of Craftsman & Wolves, Linton Hopkins of Restaurant Eugene, Justin Everett of Cavallo Point in Sausalito, Jeff Weiss of jeninni kitchen +wine bar, Clark Frasier of Arrows in Ogunquit, Antonia Lofaso of Black Market Liquor Bar in Studio City, Cindy Pawlcyn of Mustard’s Grill in St. Helena, Richard Reddington of REDD in Yountville, Christopher Thompson of A16 in San Francisco, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Robbie Wilson of Mattei’s Tavern in Los Olivos, Roy Yamaguchi of Roy’s in Honolulu, Pebble Beach, Mark Gaier of Arrows in Ogunquit, Mark McDonnell of Muze at Mandarin Oriental, Washington DC, Fritz Zwahlen of Amanyara in Caribbean, Joseph Albertelli of Certified Piedmontese Beef, George Castaneda of Certified Piedmontese Beef, Jourdan de Sanctis of US Foods, and John Fink of US Foodservice San Francisco


2014 | PBFW 43

Like all one-of-a-kind works of art, it’s hand signed and numbered.

Every handcrafted bottle of Patrón is unique, just like the tequila inside. What’s more, it’s been inspected

over 40 times before we’ll sign off on it. simplyperfect.comSimply Perfect.

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JOB#: 140049C CLIENT: Patrón Domestic DESC: P4/C BLEED PUB: Epicure Magazine AD: Stefanides, Dean CW: Hampel, Larry AE: van Ackere, GerlandPROD: Santi, Dave OPER: Groff, Sarah PROOF: 1 TRIM: 8.375” W X 10.875” H BLEED: 8.625” W X 11.125” H LIVE: 7.375” W X 9.875” H LINE SCREEN: 133SCALE: 100% CREATIVE: HAND SIGNED FILE NAME: 140049C_YPAT_8.375x10.875_SIGNED_K.inddIMAGES: bees_1_up[1].eps, 130082_YPAT_12x15HAND_SIGNED_SWOP.tifDATE: 2/24/14 - 5:38 PMFONTS: Helvetica Neue LT Std 55 Roman, Trajan Pro Bold, Trajan Pro Regular, Helvetica Neue LT Std 45 LightCOLORS: Black, PANTONE 376 CNOTES:

B:11.125 inB:8.625 in

T:10.875 inT:8.375 in

S:9.875 inS:7.375 in


44 PBFW | 2014

AT&T proudly supports the the Pebble Beach Food & Wine 2014.

AT&T recognizes Coastal Luxury Management,LLC. for its continued success of the Pebble Beach Food & Wine.

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we’re all connected


2014 | PBFW 47

Chefs have been playing the “My Last Supper” game, in one version or another, since humans first gathered round the flames to cook. Whether late at night, after their kitchens had closed, sitting at a wobbly table on the periphery of Les Halles in nineteenth-century Paris and drinking vin ordinaire, or while nibbling bits of chicken from skewers in afterhours izakayas in Tokyo, or perched at the darkened bar of a closed New York City restaurant, enjoying pilfered vintages they couldn’t otherwise afford,

someone always piped up: “If you were to die tomorrow, what single dish, what one mouthful of food

from anywhere in the world or anytime in your life, would you choose as your last? What would be your choice for your last meal on Earth?”

I’ve played the game myself, hundreds of times, with my crew in Manhattan, line cooks in San Francisco and Portland, chefs from Sydney to Kuala Lumpur to São Paolo—and with many of the subjects in this book. It’s remarkable how simple, rustic, and unpretentious most of their selections are. These are people who, more often than not, have dined widely and well. They know what a fresh white truffle tastes like. The finest beluga, for them, holds no mysteries. Three hundred- dollar -a-pound toro tuna and the most unctuous cuts of Kobe beef are, to them, nothing new. A lot of the people in this book know each other. In this respect, being a chef is a lot like being in the Mafia. Everyone knows everyone else. We’re all just two degrees separated, part of the same subculture—frequently just a phone call away from sitting down at the “chef ’s table” in a kitchen on the other side of the world. I’m not bragging. It’s simply a bald statement of fact that no matter who you are—and how much money you have—you have not eaten nearly as well as most chefs. Flip a page in this book and you’re probably looking at someone who has dined at Arzak, El Bulli, the French Laundry, Ducasse, Robuchon, Tetsuya, Masa, Le Bernardin, and many, many others—most often in the kitchen, and as frequently with the chef—all within recent memory. With chefs traveling so much these days—tending to far-flung outposts, being honored at Food & Wine festivals, or consulting on hotel and casino restaurant operations—many have enjoyed as well the delights of Singaporean street food, elaborate kaiseiki meals in Japan, the ancient culinary traditions of mainland China, and every variety of edible exotica. Reeking, yet delicious, Sardinian cheeses, boutique

wines, and rare, illegal game birds have been known to make their way to some of their tables. Which is to say, chefs know the good stuff. And they get a lot of it.

And yet, when we ask ourselves and each other the question, what—if strapped to a chair, facing a fatal surge of electricity—would we want as that last taste of life, we seem to crave reminders of

simpler, harder times. A crust of bread and butter. A duck confited in a broken home. Poorpeople food. The food of the impoverished but (only in the abstract) the relatively carefree. When we think of what we would eat last, we revert from the loud, type A, obsessive, dominating control freaks we’ve become back to the children we once were. Not that all of us were happy children, but we were children just the same. If cooking professionally is about control—about manipulating the people, ingredients, and the strange, physical forces of the kitchen universe to do one’s bidding; the always anticipating, always preparing, always dominating one’s environment—then eating well is about submission. About letting go.

Melanie Dunea managed to convince a goodly number of the world’s best, and best-known, chefs to let it all go. To behave for a few moments like children, and then to allow those moments to be photographed. To be playful, or playing at being the adults they aspired to be. Certainly Daniel Boulud’s dream of a noble death at Versailles is a little boy’s fantasy (though now not so unthinkable a scenario). For a guy whose name has been inexorably associated with El Bulli (the bulldog), it’s surprising that

Ferrán Adrià had never actually been photographed with one before. The result captures, I think, the playfulness at the core of both the great chef and his craft. Mario Batali’s plumage surely expresses both a desire to dress-up and his outsize aspirations for greatness. Suzanne Goin is caught in freezeframe at the beach, like a young Antoine Doinel at the water’s edge. Laurent Tourondel grabs for a Krispy Kreme (though he’d prefer to enjoy it with a grown-up beer). Giorgio Locatelli looks petulant, yet unlikely to give up his mackerel. And I guess it’s only right that Jamie Oliver is photographed in front of the Union Jack. He’s earned it. Eric Ripert and José Andrés play with their food. Lidia Bastianich wears it.Two of my favorite photographs from this collection are of adults and children. The amazing father daughter chef team of Juan Mari and Elena Arzak stand awkwardly apart and at attention, as if to distinguish the daughter’s considerable accomplishments and abilities from those of her father. They appear expressionless, but the love and respect between the two fills the empty space. It is the father

M Y L A S T S U P P E R:THE NEXT COURSE

50 Great Chefs and Their Final Meals Portraits by Melanie Dunea

Introduction By Anthony Bourdain | Book design by Giovanni Carrieri Russo/No.11 Inc.

Melanie DuneaIntroduction by Anthony Bourdain

MY LASTSUPPER50 Great Chefsand Their Final MealsPortraits, Interviews, and Recipes

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Melanie travels the world on assignment, photographing the mostinfluential and powerful people in the public eye. Her photographsare regularly published in well known magazines such as Town andCountry, Vanity Fair, People, Gourmet, Newsweek, New YorkMagazine, People, Redbook, In Style and Ladies Home Journal.She has photographed numerous album covers, book jackets, adver-tising campaigns and movie posters. Melanie has been the recipientof several top awards, including American Photography and theSociety of Publication Design. Melanie’s first book “Precious”,( powerHouse books 2004) explored the world of celebrity with inti-mate portraits. Her next book “A Journey of Smiles” ( powerHousebooks 2007), is a six year photojournalistic study of the charity”Operation Smile” and its work throughout the world. Dunea livesin New York and is represented by Creative Photographer’s Inc.

Au t h o r p h o t o : Ni g e l Pa r r y

TK


48 PBFW | 2014

who beams like a proud schoolboy—a few feet away from his greatest accomplishment. And of course, Gabrielle Hamilton gets right to the core of what chefs do in typically blunt fashion: We feed others.

I’m of two minds about my photograph. I do always joke that (as some comedian once suggested ) “I want to leave this world

as I entered it: naked, screaming, and covered with blood,” but I think perhaps Melanie might have taken me too literally. I’m sure we can all agree that it’s probably not wise to make career decisions after four shots of tequila.Maybe she just thought it was cheaper than flying me to Versailles…

—ANTHONY BOURDAIN

— T y l e r F l o r e n c e —What would be your last meal on Earth ?

How could you ask a chef what his last meal on Earth would be? That’s like asking Tiger Woods what the last swing of his last game would be like. Or asking an alcoholic what it would feel like for that last drop of whiskey to go down their throat. Ask any chef and he or she will all tell you the same thing: It’s in our blood. We work our entire lives in search of the new flavor, the tucked-away gem, the perfect bite, and now this! The last one. It’s not fair, frankly. What would it be? Something that I’ve never tried before or something that I’ve had a million times? Would it be street food from Bangkok? Cibrèo in Florence? The degustation menu at Guy Savoy in the 17th arrondissement? Death by drowning in an ocean of Krug? These options are amateur hour, my friend. They sound great for a long weekend, but they are not experiences worthy of my last meal on Earth. I see the last feast as a happy thing, like one of those sloppy Dean Martin celebrity roasts. “Dinner and a eulogy,” I say. Everyone I know would be there, giving

very inappropriate toasts to a dying man, saying things like, “Did you hear the one about the chef who couldn’t get into heaven?” “No,” everyone would rumble. “They were fully committed.” It would all be very wrong. Funny, but wrong. Since this is my last meal, I’m calling the shots with the food. No frou-frou French. No snout-to-tail. No fucking foie gras. On the menu would be the classic Southern feast of my childhood. I want the last thing I taste to be the first thing I remember tasting. Crispy black-pepper fried chicken. Collards that have been cooking down with a ham hock for hours. Shrimp and grits with andouille sausage. Creamy black-eyed peas that have a little kick of Tabasco. Corn bread. Fried oysters. Biscuits and gravy. Butter beans cooked with bits of ham. And for dessert, peach cobbler with handchurned bourbon ice cream.

What would be the setting for the meal?Keith McNally would host the event at Balthazar in New York.

Would there be music?How about a band? I wouldn’t want a famous band like the Stones; they wouldn’t come anyway. Maybe a great New Orleans jazz band playing a dirge—that slow, wailing death march that sounds like clarinets crying

but ends up becoming a celebration with people dancing. Now that’s what I call a party. At the end of the meal, Food Network would pick up the tab, I’d stand up and thank everyone for coming and stay until the last person had left. Then I would take a deep breath, walk over to the window, and turn the sign over to CLOSED.

Who would be your dining companions?I would have my wife, children, and my whole family at the head table with me, and in the rest of the room would be the best in the business—Jean-Georges Vongerichten, Jacques Pépin, Emeril Lagasse. Julia, Bobby, and Daniel. And Bourdain would be there smoking in the corner. What a sight...

— N a n c y S i l v e r t o n —What would be your last meal on Earth?For a last supper one really has two basic

options: to have a meal you’ve never had

before, or to relive a meal you’ve already

experienced. For my final dinner, I’d go

with the latter.

What would be the setting for the meal?It would be held at my second home,

located just outside the walls of a small

hilltop town in Umbria called Panicale. I

go every summer for a month, and during

that time I have several wonderful, large

parties, and my last supper would be just

like one of those parties. When the guests

first arrive, they would be greeted by a rustic wooden table overflowing with

antipasti—seven types of salumi, four types of fresh mozzarella, a couple

pecorinos, almonds, and olives. My house is not huge and does not allow

for everyone to sit down at some grand table, so people would scatter

about. There will be a few folks at the small table in the front porch, several

more in the backyard, a dozen or so at the pergola, and others, of course,

in the kitchen. Myself, I’ll be roaming from group to group, relishing in the

knowledge that they are having a grand time.

What would you drink with your meal?For my parties, I tell everyone to bring at least one bottle of red wine. Some

bring two or three, like my friend Bobby, who usually has a special bottle he’ll

tell only a few people about. I better be one of those people or poor Bobby

might be having a last supper himself.

Would there be music?We’ll put some music on, mostly classic rock and Motown—some Bruce,

Dylan, Neil Young, Rolling Stones, Elvis Costello, the Supremes, and Smokey.

Not too loud. Yet. A year ago one of my guests was an Englishman named

Tony who is a professional drummer and teaches drumming in London. The

guy, about fifty-eight, can really play. At the party, Bobby, the wine geek, set

up several empty and nearly empty wine bottles and started playing them with

spoons. The wine bottles were arranged in such an order that they seemed

tuned like piano keys, each with a slightly different tone. As the party loosened

up and more bottles emptied, Tony took over. At the time we only had a handful

of CDs, so we played Clapton’s “San Francisco Bay Blues” and “Layla,” and

Van Morrison’s “Brown Eyed Girl” about ten times each, over and over. It was


2014 | PBFW 49

magical. The music was loud, the crowd happy and drunk with good food

and wine. We sang. Some danced. It was a joyous, rousing occasion I will

never forget. That is how I’d want my last supper to be.

Who would be your dining companions?Over the past several years I have met many people from Los Angeles who

also spend part of the summer in Panicale. Although I don’t see them often

in Los Angeles, for that month in Umbria, they are my best friends. They

would all be invited, along with, of course, my family: my father, Larry; my

daughter, Vanessa; my sons, Ben and Oliver; and my sister, Gail, and her

husband-to-be, Joel.

Who would prepare the meal?I would dispatch friends to different parts of Umbria and Tuscany to gather

the key ingredients for my farewell shindig. Margy and Robert will pick up

the freshest, creamiest bufala and cow’s milk mozzarella in Todi. Laurie and

Jonathan will drive to Norica to pick up an array of salumi and Umbrian lentils

from Castalucia. Gail and Joel will go to Pienze to get the best pecorinos. Enid and Richard and Linda will search out the best produce and the only good loaf of bread in my region. My son Oliver and I will take the scenic, windy drive to the town of Panzano in Chianti, home to Dario Cecchini, the most famous butcher in Italy. Dario will provide the pièce de résistance of this supper: his famous bistecca fiorentina. We will get the massive steak as well as a mound of seasoned whipped lardo, some fennel-dusted pork shoulder chops, sopprasetta, and the master’s incomparable fennel salami and fennel sausage, and then grill it all. The morning of the party, my friend Bradley will start gathering wild herbs that grow in my yard—thyme, rosemary, sage and basil. He’ll cut wildflowers for the tables and wrap the silverware in decorative napkins tied with twine. You see, it’s almost all in the little details. My neighbor Franco will build the fire in my outdoor grill, and I’ll start on the contorni—roasted onions with bay leaves and wild fennel, braised radicchio with balsamic vinegar and rosemary, grilled zucchini with wild mint, fresh barlotti beans with sage and garlic, lentils with extra-virgin olive oil and fresh basil. No party of mine is complete without a batch of pesto, pounded with my heavyweight mortar and pestle, to accompany the mozzarella. Pesto never tastes as good as when it’s made in Italy. My friend Lissa will start placing the salumi on a huge olive-wood board (and she’ll try to keep other helpers from sampling too much). One of the moments I really enjoy is opening a bottle of Umbrian or Tuscan red as soon as we make some progress. We take a sip, get back to work, take another sip or two. I love this simple pleasure. By now the fire will be hotter than Hades, so Hiro, Lissa’s husband and the chef at Terra in Napa Valley, will start searing the steaks and grilling the sausages and bread. I’ll be finishing the wild arugula salad. The buffet table downstairs will be set, waiting only for the star of the meal, Dario’s meat. After the meat has been cooked, rested, and then sliced, everything will go downstairs and folks will dig in buffet-style. And that

is how I’d want my last supper to be. When one thinks of a last supper, it is,

quite naturally, a heartbreaking thought. But mine would be a celebration—a

celebration of fresh foods, of family and friends, and of course, of bottles.

Both drank and drummed.

— Paul Liebrandt —What would be your last meal on Earth?It changes from minute to minute. Today I fancy this, tomorrow that –there

isn’t one particular thing that I’m like, yep, that would be it. Today it would

be a royal That banquet. But tomorrow it could be like a kai sake tasting. Or

it could be, ya know, like an Indian banquet. I think probably it would have

to be something more ethnic. It wouldn’t be English food, although I did

grow up with that as a kid ( beans on toast, Marmite sandwiches). If I had a

royal Thai banquet, there would be beautiful freshwater shrimp and minced

pork cooked with fresh mint and then

packed together cold and wrapped

in a spring roll paper and flash fries

so the were real, really crispy. They’d

be served with like a sweet and sour

sauce, but very spicy. The mint and

the pork are just very simple but,

wow, amazing. Obviously pas Thai, a

classic, but done really well. A really

good pad Thai is amazing. What

else? Mango sticky rice. A dish with

crab...a big saltwater crab baked

with fried glass noodles and chiles and limes, and all the flavor from the crab

broth cooks in there, and you eat the crab and the glass noddles and it’s

amazing. Also, freshwater shrimp satay with fresh kambava grated over the

top and dried kaffir leaves.

What would be the setting for the meal?Se we’re eating our royal Thai banquet, drinking out 1962 Billecartt-Slamon, our 1923 Pol Roger-Grauves, drinking from out Holy Grail, and you know where? We are orbiting Earth. Because it’s somewhere I’ll never go. I love to travel, but it’s one place I’ll never go. So it would be orbiting Earth, looking down at Earth while eating and just kind of thinking, wow, we’re kind of small in the whole grand scheme of things really aren’t we? Looking out into space–we’re just there. We’re floating, we’re watching Earth, we’re looking at the cosmos, looking at the rest of the universe, our universe, our universe and beyond. We can travel everywhere, but how many of us are actually gonna travel into space?

What would you drink with your meal?This could be anything? It would have to be– what is the greatest champagne

ever?–a ‘62 Billecart-Salmon or 1923 Pol Roger-Grauves. One of those two,

and two goblets of it. And it would have to be the Holy Grail that I was

drinking from. Yeah, a bottle of one of those each, drunk from the Holy Grail.

Would there be music?Of course. We would probably be have something by the Cure playing,

because I’m British. They would be playing, just off to the side. Robert Smith

would be doing something, like a version of “A Forest.”

Who would be your dinning companion?My wife. My dog would be hopping around. I think I’d like a peaceful moment

like that. The people and things that bring joy.

Who would prepare the meal?Dead of alive? Is I say something like William the Conqueror, it’s so esoteric;

it doesn’t mean anything to anybody. It’s like, “Whoi” It would have to be

William the Conqueror, William of Normandy, who led the Normal invasion

of 1066: before that, England was small tribes. He was the first person ever

to invade England. The Romans invaded later, but he was the first. And it’s

because he changed the course of that country forever. Because everything

who lived in England was ruled by the French. It’s a very important thing, the

Battle of 1066. I love history; I’m a history buff. He defeated King Harold. He

changed the course of history forever. Would he cook it? No, he’s French and

from Normandy–what the hell does he know about Thai food? I just would like

him to be there, to, ,like, do his thing.


50 PBFW | 2014

— Todd English —What would be your last meal on Earth?

I love the juxtaposition between classic

ingredients and over-the-top food. Caviar

represents the epitome of gastronomy.

It’s such a hedonistic thing. And fried

chicken gives me that same feeling. I was

raised in the South, so it reminds of me

growing up. You can’t eat caviar every

day and can’t eat chicken every day,

either. You’d be a glutton. To me, a great

piece of fried chicken is the same as a

spoonful of caviar. I would also have bars

of chocolate.

What would be the setting for the meal?Breakfast in bed with a view of the ocean.

What would you drink with your meal?Great Champagne Jeroboam of Krug. A shot of tequila or two. 1942 Don Julio.

Would there be music?There would definitely be music. Anything from sultry and vocal to classical

Mozart. Cello.

Who would be your dinning companion?Most likely the one I love.

Who would prepare the meal?The caviar would be high quality from Iran or Russia. The chicken would be

prepared by a housekeeper, Pat, who used to work for us. She was a big black

woman who make chicken like I would never forget. She would put chunks of

smoky bacon in the fat when she made it, and if you were lucky, she’d give you

that piece, too. It was like heaven.

— Susur Lee —What would be your last meal on Earth?Hong King–style wonton noodles from my childhood.

What would be the setting for the meal?My old house, where I grew up in Hong Kong.

What would you drink with your meal?A grape Fanta.

Would there be music?No.

Who would be your dinning companion?My family–mom, dad, sisters,

and brothers.

Who would prepare the meal?My favorite street vendor, who

made the best noofles around. it

was a husband-and-wife-team.

WHERE STARS IN THE KITCHEN BECOME STARS ON THE BEACH

CAYMAN COOKOUTHOSTED BY ERIC RIPERT 2015

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52 PBFW | 2014

WHAT WILL A DETAIL SPARK?

®/™ ©

2014 Jenn-Air. A

ll rights reserved

.

Discover more at jennair.com

Kitchen by award-winning designer Matthew Patrick Smyth. Design pieces from his personal collection.

It could be anything. An idea. A feeling. A world of possibility. It’s

what you’ll discover with the new Jenn-Air® gas cooktop. It offers

powerful heat and re� ned control, with an 18,000 BTU burner that goes

as low as 2,200 BTUs. And its simmer burner gives you an even more

delicate � ame. Sleekly redesigned, its details can take a kitchen—

or an evening—somewhere entirely new.


2014 | PBFW 53

Jenn-Air Master Class Culinary

Stages

Soak it in. Before your eyes, a pantheon of

culinary and epicurean stalwarts will translate

decades of practice into take-out sized morsels

of knowledge. Their instinctive movements and careful

precision will create a theater to delight all of the senses.

With time, their tutelage will become your inspiration to

pursue a greater experience in the kitchen; to dazzle

and engage your friends and family, much as you were

captivated by the grand exhibition of culinary prowess

here at Pebble Beach Food & Wine.

DEMOSEpicure


54 PBFW | 2014

Fan favorite Carla Hall’s multiple appearances on Top Chef showcase her

winning ethos - that great food can only come from a place of love. “If

you’re not in a good mood,” she says, “the only thing you should make is

a reservation.” Currently starring on ABC’s hit show The Chew, this former

model and chef entrepreneur makes her third appearance at Pebble Beach

Food & Wine to share some of her insider tips.

C ARL A HALL COOKING DEMONSTR ATIONThe Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Notes:


2014 | PBFW 55

DONATELLA ARPAIA COOKING DEMONSTRATIONThe Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Restaurateur, author, and television personality, Donatella Arpaia has become

an influential woman in the world of food, business, and entertaining. After

a brief period as a corporate attorney, she re-discovered the undeniable

passion that began as a child spending summers in Italy suspended in the

beauty of family, food, and shared moments, and opened her first restaurant

Bellini in 1998. Donatella has subsequently lent her brand and expertise to a

string of successful and highly acclaimed restaurants, including davidburke

& donatella, Kefi, and the Michelin starred Anthos to name a few, and recently

opened Donatella Pizzeria and Restaurant & DBar to rave reviews in NYC.

There is no doubt why Zagat crowned her “hostess with the mostest” and the

New York Post named her one of the “most powerful woman” in Manhattan.

Notes:


56 PBFW | 2014

T YLER FLORENCE COOKING DEMONSTR ATIONThe Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

After more than 16 years as a Food Network star, Tyler Florence has taken

his food and his wit across the globe, finely tuning what is regarded as

one of America’s most important culinary voices. He has starred in such

series as How to Boil Water, his cooking show for novices; Food 911, his

hugely popular “recipe rescue” show; as well as his signature series, Tyler’s

Ultimate. Florence has also hosted numerous other Food Network shows

and specials, including Planet Food, All American Festivals and My Country,

My Kitchen. Tyler is also a regular guest on The Today Show, CNN, The View,

The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America

and more. We are thrilled to welcome him to Pebble Beach Food & Wine

as he shares skills he has taken years to perfect featuring his trademark

approachable style.

Notes:


2014 | PBFW 57

JON SHOOK COOKING DEMONSTR ATIONThe Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal,

Son of a Gun and Trois Mec. They have been credited with innovating and

changing the dining scene in Los Angeles through their critically acclaimed

restaurants. Join us for an inspired cooking demonstration with one half of

the dynamic duo. Jon Shook presents the skills which have won him and his

partner numerous awards and nominations including Food & Wine’s 2009

Best New Chef, Star Chef’s 2008 Rising Star Chef, and three James Beard

nominations including 2009’s “Best New Restaurant” for animal, 2011’s

Best Chef Pacific and 2013’s Best Chef West.

Notes:


58 PBFW | 2014

BLACKBERRY FARM CELLAR RAID: RARE WINES PULLED BY ANTHONY GIGLIO AND ANDY CHABOT PAIRED WITH TASTINGS BY JOSEPH LENN, PRESENTED BY LEXUS

The Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

For anyone who has never been to Lexus Hotel Partner Blackberry Farm, this

is the closest thing to actually going to the celebrated culinary destination.

Author and renowned sommelier Anthony Giglio and Blackberry Farm

sommelier Andy Chabot, a seven-time James Beard Award nominee, will pull

the very best wines from the Blackberry Farm cellar, many never available

to their own guests. Each wine will be paired with small bites by Executive

Chef Joseph Lenn.

Notes:


2014 | PBFW 59

Star of the ever popular show Restaurant Impossible and with more than

25 years in the culinary profession, Chef Robert Irvine has cooked his way

through Europe, the Far East, the Caribbean and the Americas, in hotels and

on the high seas. Come and watch this super high voltage chef lend his

talents to an entertaining hour to get you energized for the day.

ROBERT IRVINE COOKING DEMONSTR ATIONThe Inn at Spanish Bay- Jenn-Air Master Class Culinary Stage

Notes:


60 PBFW | 2014

Duff Goldman is best known for his starring role in Food Network’s Ace of

Cakes, though his work and talent have also been featured on the Food

Network’s Challenge, Iron Chef America, Oprah, the Tonight Show with

Jay Leno, Sugar High, and most recently on E! Entertainment’s LA Sugar.

A professionally trained pastry chef, Goldman is the founder of Baltimore’s

Charm City Cakes, as well as Duff’s Cakemix and Charm City Cakes West

in Los Angeles, and has been nominated for two James Beard Foundation

awards for both Best TV Food Personality and Best Television program.

Distinguished by his vibrant personality and known for his outrageously

artistic cakes, Duff shows a different set of his talents in this demonstration

of unique desserts.

DUFF GOLDMAN COOKING DEMONSTR ATIONThe Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Notes:


2014 | PBFW 61

Chef Linton Hopkins is arguably Atlanta’s hottest talent in the kitchen. Named

Food & Wine magazine’s “Best New Chef” in 2009, Hopkins’ integration

of farm-to-table sourcing and classic Southern cooking has earned rave

reviews. His more formal Restaurant Eugene opened in 2004 with 2008’s

casual gastropub concept, Holeman & Finch, earning additional praise in

2008. Come learn the fine art of Southern cooking as interpreted by this

modern master.

LINTON HOPKINS COOKING DEMONSTRATIONThe Inn at Spanish Bay- Jenn-Air Master Class Culinary Stage

Notes:


62 PBFW | 2014

Andrew Zimmern has made a career out of eating adventurously. Fans of

his show Bizarre Foods won’t be disappointed as Zimmern takes the stage

at Pebble Beach Food & Wine to showcase how weird can be wonderful.

We’re not exactly sure what magic he’ll create, but you can be sure it won’t

be ordinary so come out and join this exhilarating entertainer with up-close

and personal access.

ANDREW ZIMMERN COOKING DEMONSTR ATIONThe Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Notes:


2014 | PBFW 63

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64 PBFW | 2014

Pebble Beach Food & Wine is fortunate to have

Antonio Galloni on hand for four of its wine events

this year. Antonio has ascended to prominence as

an internationally renowned wine critic faster

than anyone since the meteoric rise of his

former employer, Robert Parker, Jr., in the

mid-1980s.

Some might say part of Antonio’s

success was a matter of luck.

Antonio launched the first English

language publication on Piedmont

wines at a time—2004—when

there was something of a vacuum

in English language coverage

of this important region.

Subscriptions grew faster than

Antonio ever imagined. And he

was fortunate to be introduced to

Robert Parker through a professor

at his business school.

Antonio was well poised for

success, however, having grown up in

his family’s wine business and being able

to speak four languages, including his

native Spanish, Italian and French.

In my view, however, the real key

to Antonio’s growing influence

in the world of fine wine,

besides his

keen intelligence, is his tremendous work ethic. When

asked about the latter, he attributes it to the example

of his dad.

Antonio was born in Caracas, Venezuela, to

an American citizen mother and Italian-born father.

Antonio’s dad built up his own wholesale and import/

export fish and seafood business, serving Latin

America generally. By the time Antonio was 11,

business conditions in Venezuela had become less

favorable so his parents moved to Sarasota, Florida,

where they had close friends.

Antonio’s parents opened a food and wine store

there specializing in Italian wine and Bordeaux futures.

Antonio worked at the store evenings and weekends

during high school. He continued to work there on

breaks after he went away to study music in Boston

at the Berklee School.

Antonio became fascinated by wine as a result

of this exposure. His mother’s father was a fine wine

aficionado who introduced him to the great wines

of Burgundy. For Antonio’s dad, though, the world’s

greatest wines were Barolo and Champagne.

After graduating Berklee in 1992, Antonio played

gigs with his rock band and waited tables. That’s when

he became acquainted with the hot new California

wineries that began to receive a lot of attention in the

mid-1990s.

In 1997, his then girlfriend convinced him to get

a “more serious job.” He applied for an entry level

AntonioGalloni

Richard Jennings is among

Intowine.com’s Top 100 Most

Influential People in the U.S.

Wine Industry. In addition to

writing a weekly wine blog for

Huffington Post he is a regular

contributor to Snooth and

New York Journal of Books.


2014 | PBFW 65

position with Putnam Investments, and moved quickly from there into the

firm’s sales and marketing training program. From 2000 to 2003, he was

posted to Putnam’s office in Milan, Italy.

In this position, Antonio wined and dined clients at some of Italy’s great

restaurants. He spent many of his weekends visiting winemakers.

Ultimately, he decided it was time to get a formal business education.

When he was accepted at MIT’s Sloan School of Business, it seemed only

natural to return to Boston to reconnect with his network there.

While at Sloan Antonio started writing about wine for himself. Eventually

he started sharing pieces with friends, who encouraged him to continue and

to think about making his passion for wine into a business.

At that time, the only person writing regularly about Italian wines in

English was James Suckling. Antonio thought there was room for another

voice reporting on this important area, so by the end of 2004, he started an

online publication called The Piedmont Report.

Much to Antonio’s surprise, within several short weeks he had picked

up subscribers in over a dozen countries, and producers and retailers were

starting to quote his ratings and tasting notes. Antonio’s Italian wife, Marzia

Brumat Galloni, who had been born into one of Friuli’s top winemaking

families, served as the publication’s editor.

A Sloan professor whose class Antonio audited referred him to a Sloan

alum who was running Parker’s website. This introduction led to Antonio

meeting Parker, who invited him to write for Parker’s publication, The Wine

Advocate. Upon his graduation from business school in 2005, however,

Antonio decided instead to take a job with Deutsche Bank in New York City.

After the birth of Antonio’s first child in 2006, he re-evaluated the

demands of having a full-time job and running a newsletter business. He

therefore accepted Parker’s offer and started reviewing Italian wines for

Parker as a consultant beginning in September 2006.

In 2008, Antonio’s portfolio for The Wine Advocate expanded to include

Champagne. In early 2011, Parker stepped down from writing about

California wine and turned that prestigious assignment over to Antonio,

along with coverage of Burgundy. Antonio by then had left his bank job to

write about wine full time.

Many presumed Parker planned to eventually put Antonio in charge of

The Wine Advocate. It was a major surprise, then, when Parker announced

the sale of TWA to Singapore investors toward the end of 2012. Antonio

subsequently announced he was leaving TWA and starting his own Internet

publication.

Launched in May 2013, VinousMedia.com contains everything Antonio

has published since beginning The Piedmont Report, including his TWA

reviews in which Antonio had wisely retained copyright. It is also beautifully

designed and a tremendous resource for those of us interested in the wines

of Italy, Champagne, Burgundy and California.

Antonio and his team have built a platform aimed at making the

experience of fine wine and food more immediate and accessible through

updates a few times a week. The site employs a variety of tools, including

video and podcasts. Antonio writes in a welcoming, conversational style that

readily conveys his enthusiasm for particular wines and fine wine in general.

It is also the first major wine publication to be fully optimized for smart

phones.

With his reputation as a wine writer and critic already firmly established,

Antonio has set his sights on nothing less than raising the bar on wine

media. Given the results so far, and knowing how hard Antonio works,

following his father’s example, I have no doubt that Antonio will be a leading

voice in the world of wine for decades to come. Allongé, bronze

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MONTEREY BAYTequila &CuisineSaturday, October 11 , 2014Monterey Hyatt Regency

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Sample Mexico’s best spirits, cuisine & culture.

© Taylor Jean Photography


68 PBFW | 2014

US Foods proudly sponsors the

Pebble Beach Food & Wine

At US Foods, expertise and commitment to

your success go beyond simply helping to

put the highest quality food on the plate. We

do whatever it takes to ensure you reach your

goals and keep your guests coming back.

follow us on twitterlike us on facebookwatch us on youtube


2014 | PBFW 69

F or a chef, their art is not a profession, it’s a culinary

obsession. Their raison d’etre: A perpetual

pursuit of perfection on a plate. These stalwarts

snare five-star ingredients, unraveling their true potential.

Through spontaneity or strategy, a chef can preserve an

ingredient’s purity or rebuild, re-purpose and redefine it

entirely. Abracadabra: Your palate and point of view are

transformed. Down to the most diminutive of detail, they

dish up the consummate dining experience. Here with

us at Pebble Beach, our chefs make anything possible.

CHEFSEpicure


70 PBFW | 2014

MARKAYERS

For more than two decades, Chef Mark Ayers has continued to strengthen his culinary skill while developing a savvy for the restaurant business. After graduating from the Culinary Institute of America in Hyde Park, NY in 1992 ranked number one in his class and voted most likely to succeed, Ayers served as Kitchen Manager for Dante’ Restaurant Inc. in Pennsylvania where he oversaw the entire staff, learned the logistics of training and stock, and was responsible for the start up of a new unit.

In 1994, Ayers moved out west to take a position at the celebrated Park Hyatt Beaver Creek in Colorado, working his way up from Chef Tournant to Executive Sous Chef by the time he left in 2002. The sunny weather and prime produce of California beckoned, and Ayers relocated to Carmel to work as the Executive Chef for the Highlands Inn where he was able to fine-tune his skills for menu development, experience with banquet functions, and helped facilitate the annual Masters of Food & Wine event, premier west coast culinary production.

In 2007, Ayers joined the Hyatt Regency in Monterey, CA as the Executive Chef where he was responsible for all culinary operations for two hotels making him a regional expert in Central Coast hospitality. Ayers joined the team at Coastal Luxury Management in 2010 founded by the directors of Pebble Beach Food & Wine to launch Cannery Row Brewing Company and Restaurant 1833 where he now serves as the brand’s culinary advisor.


72 PBFW | 2014

MATTHEWACCARRINO

Matthew Accarrino is the executive chef of SPQR in San Francisco. He has been nominated by the James Beard Foundation as a semi-finalist for “Best Chef: Pacific” in 2012 and 2013 and has cooked alongside Charlie Palmer, Rick Moonen, Thomas Keller, and Tom Colicchio. He has been featured in Saveur, Food Arts, and the San Francisco Chronicle. SPQR received its first Michelin star under Accarrino’s direction in the 2013 guide and the restaurant was named one of the 101 Best Restaurants in North America by Newsweek last year. Accarrino was recently named “The People’s Best New Chef” in California by Food & Wine magazine.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 6:30 PM - Hunt, Gather, Forage - New Rules for Exemplary Cuisine

JOSEPHALBERTELLI

Joseph Albertelli is the current Executive Chef of Westchester Country Club. He and his Culinary Team are the driving force to bring upscale and trend setting cuisine to one of the Premier Country Clubs in the Country. Leading a Culinary Brigade; both a la carte and banquet service at the Main Club and Beach Club Facility, Chef Joe and his Culinary Team strive to deliver food services rivaling the best Club settings, keeping in mind the Tradition of Westchester Country Club, and most importantly, its Members.

Chef Joe’s experiences are worldly. He has held high profile positions with prominent hotels and restaurants; notably the Greenbrier Hotel and Resort in WV, the famed Trellis Restaurant in historic Williamsburg, Virginia and the Dover Downs International Speedway in Delaware. A graduate of the Culinary Institute of America his culinary training includes an apprenticeship under Certified Master Chef Peter Timmins at the renowned Greenbrier Hotel and Resort. He furthered his career in joining Westchester Country Club as Banquet Sous Chef under Certified Master Chef (and then President of the ACF, Edward Leonard, CMC.

Chef Joe is a member of ACF Culinary Olympic Team USA 2016, and has been awarded two ACF Gold Medals and one Silver in Cold Platter as well as numerous medals for Ice Carving Competitions and has competed in the in the Geico Single Block Classic in Fairbanks, Alaska.

1.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


2014 | PBFW 73

PETERARMELLINO

Chef Peter Armellino began cooking professionally in New York when he was 17 years old.Following stints at both Gotham Bar & Grill and Grammercy Tavern, he came west and landed a sous chef position at Jardinière, where he worked with Chef Douglas Keane. His resume also includes working with Chef Laurent Manrique at both Campton Place and Aqua. Chef Traci des Jardins brought Chef Peter along with her to the set of Iron Chef, where they made easy work of beating the orange clogs off of Mario Batali in “Battle Shrimp.”

Under Chef Armellino’s leadership, The Plumed Horse in Saratoga has been added to the very short list of Northern California restaurants to lay claim to a coveted Michelin Star. He also carries the title of “Best Chef in The South Bay.” The Plumed Horse’s Executive chef and partner Peter Armellino’s quintessentially California food is luxurious and refined. The list of 1,800 wines from around the world is encyclopedic and the service is formal but friendly.

Named the “Best New Restaurant in 2008” by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. With one Michelin Star, this contemporary Californian restaurant features a seasonal menu using the highest quality ingredients, including sustainably sourced fish and shellfish, and local and organic produce.

1.) Friday, April 11 6:30 PM - Hunter-Gatherer: New Rules for Exemplary Cuisine2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

PAULARENSTAM

Massachusetts native, Paul Arenstam began his culinary career over 25 years ago with a journey to experience the California Dream. After training in New York, Chef Paul worked at amazing California restaurants such as Fennel, Patina, Pinot, Rubicon, Belon and Hotel Vital and Americano Restaurant before opening Summer Kitchen + Bake Shop with his wife Charlene in 2009. Paul and his wife Charlene Reis live in Piedmont, CA with their two boys Theo and Riley.

1.) Saturday, April 12 6:30 PM - Rubicon - 20 Years Later A Tale of

Excellence


74 PBFW | 2014

TONYBAKER

Chef Tony Baker started his career in England. Following graduation from culinary school in Bristol, Tony worked in several highly acclaimed restaurants around the country including: Hintles ham Hall and Lucknam Park Hotel, moving to the US in 1994. Chef Baker’s commitment to sustainable ingredients and local purveyors has earned him praise and acclaim on a national level. Chef Baker’s awards and accolades are extensive from the United Fresh Produce Excellence award, American Culinary Federation’s “Celebrated” Chef of the Year award, Edible Magazine Chef of the year - Monterey and many others. The celebrated local Chef, local radio voice, and television personality with appearances among others on “View From the Bay”, “Bringing it Home”, “The Rosy Chu Show” and a national television endorsement for the “Ove Glove” is doing his part to help elevate the nation’s culinary standards. Baker’s Bacon, Chef Baker founded his own brand of bacon in 2011 Baker’s Bacon. “I found a need for truly hand crafted British style dry cured farmhouse back bacon, from quality natural pork” After months of testing, he now makes three forms of his bacon and sells primarily to the foodservice industry in California, as well as via mail order atwww.bakersbacon.com

1.) Thursday, April 10 8:00 AM - Celebrity Chef & Winemaker Golf Tournament At Pebble Beach Golf Links

DONATELLAARPAIA

Restaurateur, author, and television personality, Donatella Arpaia has become an influential woman in the world of food, business, and entertaining. After a brief period as a corporate attorney, she re-discovered the undeniable passion that began as a child spending summers in Italy suspended in the beauty of family, food, and shared moments, and opened her first restaurant Bellini in 1998. Donatella has subsequently lent her brand and expertise to a string of successful and highly acclaimed restaurants, including davidburke & donatella, Kefi, and the Michelin starred Anthos to name a few, and recently opened Donatella Pizzeria and Restaurant & DBar to rave reviews in NYC. There is no doubt why Zagat crowned her “hostess with the mostest” and the New York Post named her one of the “most powerful woman” in Manhattan.

On television, Donatella brings her modern and sophisticated sensibility to the Food Network as a head judge on both Iron Chef America & Next Iron Chef. She is also a regular contributor to the Today Show where she delivers her simple yet elegant entertaining tips and culinary creations.

As an author, Donatella penned Donatella Cooks (2010), a sassy guide to cooking and entertaining with flair. Writing with humor, wit, and practicality, she covers every element of a great evening, from super simple yet delectable food to the perfect music, drinks, and décor.

She recently brought her signature brand to HSN with food and homewares.

1.) Friday, April 11 10:00 AM - Donatella Arpaia Cooking Demonstration2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


2014 | PBFW 75

ROBBAKER

Chef/Owner Robert Baker of Me and the Hound Memphis Barbecue was born and raised in Memphis TN...where pig is king. After 10+ years of participating in Memphis in May World Barbecue Championship good fortune would bring him to beautiful Monterey CA where he is trying to share his love of low and slow smoking. Using 100% fruit woods from only local orchards (apple,apricot and peach mainly) the meat is never injected,marinated or basted...just 20+ hours of fruit wood smoke and family recipe dry rub applied before entering the smoker. The smoker isn’t even opened until appx. 18 hours of smokin. If your lookin....it ain’t cookin! When the meat is hand pulled at time of serving it then and only then gets a shot of family recipe vinegar sauce..never gets a bath in sauce--that’s a sin...ENJOY

1.) Thursday, April 10 8:00 AM - Celebrity Chef & Winemaker Golf Tournament At Pebble Beach Golf Links

PAULBARTOLOTTA

Chef Paul Bartolotta offers a simple and refined Italian menu that re-defines traditional American notions of Italian dining at his eponymous restaurant, Bartolotta, Ristorante di Mare at Wynn Las Vegas. Focusing only on indigenous seafood, Bartolotta imports 1.5 tons of seafood each week from cities that lie along the coast of the Mediterranean.

Adding to his prolific list of awards, in 2009 Paul won the James Beard “Best Chef, Southwest” award. In 1994, Paul received the award for “Best Chef, Midwest,” making him the only chef to have won this honor in two different regions.

Upon his return from an apprenticeship at renowned restaurants in Italy and France, Paul opened San Domenico in New York City to great commercial and critical acclaim. Having received three stars

in The New York Times “Top 50 Restaurants” in the U.S., he also received designation from Conde Nast Traveler, and “Best New Restaurant New York” in Esquire Magazine.

Paul also co-founded the Bartolotta Restaurants with his brother Joe in their hometown of Milwaukee. In addition, the brothers operate three quick-casual restaurants in the Milwaukee airport, as well as exclusive catering at Pier Wisconsin, The Grain Exchange and the Boerner Botanical Gardens.

In his frequent television and magazine appearances, Paul continues to spread his unique philosophy of combining a few essential ingredients in perfect balance, courageously simple but with tremendous impact.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 6:30 PM - Tribute To A Legend-Charlie Trotter


76 PBFW | 2014

ANGIEBERRY

As a former art student from the University of Texas, the kitchen at Asiate in one of New York City’s premier hotels in an unlikely place for Angie Berry to find herself today. Though food has always been in her DNA – much of her childhood in Texas was spent in the kitchen whipping up dishes with her grandmother from items picked fresh from the garden on her grandparents’ farm – it was after two years of studying art in school when Chef Berry came to the realization that her calling was in the arts of the culinary variety. “My mother tells me she always knew I would become a chef because, growing up, I was diligent in using the appropriate tools and appliances when preparing family meals,” says Chef Berry.

After acquiring her culinary degree at The School of Culinary Arts in Houston, Chef Berry headed for the food Mecca of Manhattan with a dream to work as a chef for the iconic Gotham Bar & Grill. After slipping through the kitchen’s back door at Gotham Bar & Grill in her chef’s whites and proclaiming she was ready to work, Chef Berry was offered her first job within one day, thus commencing her New York culinary career. Chef Berry joined Mandarin Oriental, New York as part of Asiate’s opening team in 2003 and quickly worked her way up from Tournant to Sous Chef before taking a short sabbatical to pursue opportunities with other fine dining establishments, including Del Posto.

1.) Friday, April 11 12:00 PM - A Tour of America’s Greatest Wine

Regions and Food Cities2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

ANDRÉBIENVENU

André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009.

Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team.

1.) Thursday, April 10 8:00 AM - Celebrity Chef & Winemaker Golf Tournament At Pebble Beach Golf Links2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


2014 | PBFW 77

MATTBOLTON

A California native raised in Hollister, Matt Bolton began his career in the culinary arts twenty years ago. Surrounded by a community rich in agricultural and farming history, he began working in local family owned steakhouse at the age of 15, his passion and determination propelling him quickly through the rank to Sous Chef. Immediately drawn to the precision and intensity of the kitchen, he continued his education at various restaurants. Joining Monterey Plaza Hotel in 1997, Bolton worked his way through the departments during his three-year tenure.

In 2000, Bolton began working with Chef Cal Stamenov at Bernardus Lodge as Sous Chef for Marinus Restaurant. During his tenure, he learned the exacting techniques that are the foundation of great cuisine, as well as the value of impeccable, quality ingredients, philosophies that are at the heart of his cooking today. With Stamenov, Bolton traveled to various events including the Nantucket Food & Wine Festival. In 2006, he assumed the role of Chef de Cuisine at The Covey at Quail Lodge in Carmel Valley. Under Chef Jeff Rogers, Bolton was given complete creative freedom in menu design and was tapped to contribute to Rogers’ high-profile dinner for a James Beard House Event in July 2009.

In late 2009, Bolton joined the Pacific’s Edge team at Highlands Inn as Executive Sous Chef , and was promoted to Executive Chef overseeing all F&B operations in the Spring of 2010.

1.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

ABBYBURK

Abigail Burk joins CLM as the new Executive Chef for Restaurant 1833 in Monterey. This is the first executive chef role for Burk who cultivated her culinary expertise in kitchens throughout the Monterey Peninsula including roles as Chef de Cuisine at Bernardus Lodge, overseeing the wood-fired oven at Shadowbrook Restaurant in Capitola, and brief stints at Citronelle and Bouchée in Carmel Valley. Burk brings a passion for the Central Coast to her role and looks to maintain a proficient and happy staff as she oversees the kitchen and menu at Restaurant 1833.

1.) Friday, April 11 12:00 PM - The 4 Martini Lunch at Restaurant 1833


78 PBFW | 2014

KIMCANTEENWALLA

Chef Kim Canteenwalla is a visionary artist whose hands-on familiarity with restaurant operations, wealth of culinary knowledge, and vast global experience characterize his acclaimed career. As Principal and Co-founder of Blau & Associates, he provides the firm with more than 25 years of hospitality expertise and industry leadership. Canteenwalla’s ambition to perfect the art of dining reflects his sincere love of food and genuine dedication to exceptional service, which is reflected in every way at his and his wife Elizabeth Blau’s newest project, Honey Salt. As their first solo venture, Honey Salt delivers a world-class dining experience complemented by the warm hospitality of its dedicated owners.

1.) Friday, April 11 10:00 AM - Summertime Pairings With Anthony Giglio2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

William grew up in Connecticut and naturally made his way to New York City to attend the prestigious French Culinary Institute where he graduated in 2007. While in New York City, Chef Burns had the opportunity to be behind the stoves at such world class restaurants as Le Bernardin and 11 Madison Park. In 2008, William found his way out West and went on to work for The Ritz-Carlton, Laguna Niguel, where he worked under renowned pastry chef, Jeff Lehuede. William then transferred to the Ritz-Carlton, Lake Tahoe to work for one of his culinary inspirations, Traci Des Jardins. Through Traci’s guidance, Chef Des Jardins turned William on to the true spirit of California cuisine. William began working at Moody’s in 2011 and quickly became Sous Chef. Through his hard work, talent and dedication, William, at the age of 27, was promoted to Executive Chef in 2012. Chef Burns fell in love with the abundance of high quality ingredients and opportunity to have working relationships with farmers, ranchers and artisan cheese makers, to produce high quality meals straight from their farms to Moody’s diners. William is excited to give Moody’s diners an exceptional experience every time with new and innovative dishes that offer only the freshest, in season and highest quality ingredients available.


WILLIAMBURNS


2014 | PBFW 79

JUSTINCOGLEY

Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as executive sous chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of chef de cuisine for the last two. With delicate interplay between creativity, tradition, and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. “If I had to describe my food,” Cogley says, “I would say each plate has a purpose.” Cogley’s goal is to inspire guests to enjoy a broad combination of flavors and textures. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets and international techniques. These culinary experiences confirmed his passion for food, travel, and good wine, and when he returned to the United States, he enrolled at the Western Culinary Institute and began working in select restaurants in Portland, Oregon. After graduating with top honors in 2005, he launched his culinary career on the team at Charlie Trotter’s. Most recently Cogley was awarded Food & Wine’s Best New Chef 2013.


GEORGECASTANEDA

Member of the ACF Culinary Olympic Team that will represent the United States in Luxembourg 2014, New York 2015, and Germany in 2016.

Executive Chef for Sodexo Healthways World Headquarters in Franklin TN and Regional Culinary Support for Sodexo’s Corporate Services in the Southeast.

Before joining Sodexo, he was chef/owner of 2101 Cuisine, a trendy fine dining restaurant in Wake Forest N.C. Executive Chef at The Millennium Park Conference Center in Johnson City, TN. and corporate executive chef for Sodexo’s Business and Industry in the southeast region.

He graduated from the Chef’s Apprenticeship program at the Westin Hotels and Resorts in San Salvador. He has also studied at The Culinary Institute of America, Hyde Park, N.Y. He is a member of the American Culinary Federation.

Castaneda has garnered several medals in culinary competitions, and most recently won silver at the 2012 Internationale Kochkunst Ausstellung (IKA), Germany.

In addition, Chef Castaneda was an assistant member of ACF Culinary Team USA at the 2010 Culinary World Cup, and the Culinary Olympics “IKA” in 2012.



80 PBFW | 2014

JOHNCOX

John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar.

Chef Cox’s start at Sierra Mar in July marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after having trained at the New England Culinary Institute in Montpelier, Vt. His success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine. From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants.

Most recently, Chef Cox served as executive chef at the celebrated Carmel, Calif. restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients. The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine.

Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award winning publication. He also serves as a board member for the New England Culinary Institute.

1.) Friday, April 11 12:00 PM - Restaurant Australia - Lunch with Jordan Toft & John Cox2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

JOURDANDESANCTIS

Chef Jourdan De Sanctis grew up in the San Francisco Bay Area and has always had a strong passion to create, cook and eat great food. He went through the Culinary Arts program at Diablo Valley College and worked at a variety of restaurants. After Culinary school he worked very hard and aggressively moved up the ladder. He became of Executive Chef of Schooner’s Grill and Brewery at the age of 23. He worked as Executive Chef for several East Bay restaurants before ending up in Danville, California at Norm’s Place.

Chef Jourdan began his career at US Foods as a Sales Representative in 2007. In his first year he received the Rookie of the Year award. In July 2009 Jourdan became a division corporate chef, so he could share his love for the culinary arts.

1.) Thursday, April 10 8:00 AM - Celebrity Chef & Winemaker Golf

Tournament At Pebble Beach Golf Links



2014 | PBFW 81

TRACIDESJARDINS

A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 22 years and has opened many great San Francisco restaurants. She currently runs a diverse group of eateries, from her iconic French-California Jardinière, to her beloved Mijita in the Ferry Building and AT&T Park serving casual Mexican food, and Public House in AT&T Park which serves classic American fare. Traci is in the process of developing a new restaurant located in the Presidio in San Francisco in a newly formed partnership with the Presidio Trust and Bon Appetit Management Company. They will also offer catering in a number of iconic San Francisco locations in the Presidio.

Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook and gave her a passion for food. Throughout her more than two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants.

1.) Saturday, April 12 6:30 PM - Rubicon - 20 Years Later A Tale of Excellence

JOSHDELLAR

Josh has been in the restaurant business since 1982 and is currently a Culinary Specialist for US Foods. Most recently Josh was the lead chef instructor at Le Cordon Bleu College of Culinary Arts. He was the founder and chef of a restaurant concept that was licensed in Northern Ca. and was ultimately sold. Josh was also a Regional chef for Rykoff-Sexton (now US Foodservice). Prior to this, Josh worked as a senior sous chef for Il Fornaio and Spuntino. He also had tenures at Bay Area favorites Via Veneto and Grazie where he held the position of Executive Chef of both restaurants. Josh earned his Associate of science degree in Hotel and Restaurant Management from City College San Francisco where he is also an adjunct instructor. In addition he completed a yearlong cooking apprenticeship in Rimini, Italy. Josh is a Servesafe certified instructor proctor and a member of the ACF.

1.) Thursday, April 10 8:00 AM - Celebrity Chef & Winemaker Golf

Tournament At Pebble Beach Golf Links



82 PBFW | 2014

TODDENGLISH

Todd English is a renowned chef, restaurateur, author, entrepreneur, and television star based in Boston, Massachusetts and New York City. English is a four-time James Beard Award winner and inductee into the James Beard Foundation’s “Who’s Who in Food and Beverage in America.” Todd has authored four critically acclaimed cookbooks, with his most recent, Cooking In Everyday English that was released in October 2011. English has also created the record-breaking housewares line, The Todd English Collection, and hosts the Emmy-nominated PBS travel series Food Trip with Todd English. Todd English Enterprises includes over twenty innovative restaurants spanning the country and abroad, including three restaurants in New York City- his Mediterranean flagship Olives, located at the W Union Square, a European-inspired Todd English Food Hall located at the iconic Plaza Hotel, as well as ÇaVa, his French-inspired brasserie located in the heart of the theater district. A dedicated philanthropist, Todd is very involved with several local and national charities including Big Brother, Share Our Strength, The Boys and Girls Club, Volunteers of America, Food Bank of NYC, Feeding America, Autism Speaks, City Harvest, Make-A-Wish Foundation, Men with Heart, and Boston Bakes for Breast Cancer.

2.) Friday, April 11 6:30 PM - Tribute To A Legend - Charlie Trotter3.) Saturday, April 12 6:30 PM - My Last Supper, the Next Course

JUSTINEVERETT

Executive Chef Justin Everett is a longtime Bay Area and Wine Country resident. As with many chefs, Justin’s first kitchen job was dishwashing in high school. He worked his way up and received a culinary arts degree from Western Culinary Institute in Portland, Oregon.

Upon returning to Wine Country, he worked in some of the West’s best kitchens, including as chef de partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Most recently, he was named Best Chef of Napa/Sonoma for 2009 and 2010 as executive chef at El Dorado Kitchen in Sonoma, where he cultivated relationships with local farmers and instated a menu of approachable seasonal cuisine. His charcuterie and whole-animal cooking have a following among foodies.

At Murray Circle, Justin uses a blend of classic and modern cooking techniques but describes his food as “ingredient-driven” due to his relationships with local farmers, ranchers, fishermen and artisan producers. His menus reflect the season, with herbs and produce picked at their peak. The resulting flavors and textures enliven each dish.

Justin upholds the restaurant’s social responsibility by “employing, feeding and supporting” the local community. He has mentored local youth in the kitchen and partnered with Benzinger Family Winery to foster appreciation and respect for farming the land.

Justin lives in the North Bay with his wife and three sons.

1.) Friday, April 11 12:00 PM - The Best Of Belgium Beer Lunch2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


2014 | PBFW 83

ELIZABETHFALKNER

Chef Elizabeth Falkner is one of the culinary world’s most recognizable chefs and a leader in the culinary scene. For more than twenty years, she wowed the San Francisco Bay Area with her desserts, then with two Michelin-recommended restaurants – Citizen Cake, a multiple award-winning restaurant, bar and patisserie, and Orson, a popular restaurant and bar. Today, she is the Executive Chef of Corvo Bianco, a Coastal Italian restaurant on Columbus Avenue in the Upper West Side of New York City.

Falkner is a multiple award winning chef, a James Beard Foundation Award nominee and a lover of culinary competition. She has competed in multiple culinary competitions including Food Network’s Next Iron Chef, Iron Chef America, Next Iron Chef and Super Chefs as well as Bravo’s Top Chef, Top Chef Masters and Top Chef Just Desserts. Falkner is the author of two cookbooks, Demolition Desserts (2007) that was a finalist for ICAP’s Julia Child Award, and Cooking Off the Clock (2012). Falkner currently serves on the board of directors of Women Chefs and Restaurateurs and is a member of Les Dames d’Escoffier.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Saturday, April 12 6:30 PM - Rubicon20 Years Later A Tale of Excellence

BRADFARMERIE

Brad Farmerie took a year hiatus from college to move to London and witness firsthand the culinary revolution taking place in the UK. He embarked on a quest for culture and global cuisine which led to a Grande Diplome from Le Cordon Bleu and seven years of worldwide travel.

Kitchen experience in one, two, and three Michelin star restaurants developed his technique, but it was the renowned chef Peter Gordon’s free spirited fusion that resonated with Farmerie at The Sugar Club in 1996, and later in 2002 when he helped Gordon and fellow NZ chef Anna Hansen open The Providores.

Farmerie returned to the States to open the ever eclectic PUBLIC with AvroKO Hospitality Group in 2003, garnering 2 James Beard awards and a Michelin Star. Farmerie and AvroKO followed this success with Asian gin den, Madam Geneva (2008), the meatcentric Saxon + Parole (2011), NY cocktail classic The Daily (2012), and their first venture outside of NYC with The Thomas (Napa, California) later that same year. They have most recently expanded the Saxon + Parole brand with an outpost in Moscow, Russia (2013), and will be creating the inflight menu for JetBlue’s upcoming Mint experience (2014).

Farmerie has been named a “Rising Star” by Starchefs (2005), an “Emerging Tastemaker” by Food Arts magazine (2007), “winner” on TV show Iron Chef America (2009), “prince of porc” from whole hog connoisseurs Cochon 555 (2011), and “dad” by his children Bruno and Scarlet (ongoing).

1.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


84 PBFW | 2014

DEANFEARING

The creator of Fearing’s Restaurant and its “Elevated American Cuisine – Bold Flavors, No Borders,” chef/partner Dean Fearing has developed one of the hottest dining concepts in the country. Named “Restaurant of the Year” by Esquire Magazine and No. 1 in Hotel Dining in the U.S. by the prestigious Zagat Survey, Fearing’s has received countless accolades from The New York Times, Food and Wine, Garden & Gun, Texas Monthly, and Newsweek, among others. Chef Fearing has been recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America and presented with the Silver Spoon Award for sterling performance by Food Arts. His namesake restaurant has created an ongoing buzz with its seven distinct dining venues and acclaimed farm-to-table seasonal menu.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Saturday, April 12 6:30 PM - Grand Finale Dinner

GUYFIERI

Guy Fieri, chef, restaurateur, New York Times Best Selling author and Emmy Award Winning TV host, began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father called “The Awesome Pretzel.” By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. There he gained a profound appreciation for international cuisine and the lifestyle associated with it. In 1996, Guy launched his culinary career with the opening of Johnny Garlics, his first restaurant based in his hometown of Santa Rosa, CA with business partner Steve Gruber. Since the opening of the first Johnny Garlics, Guy has gone on to create a culinary empire as a chef of multiple acclaimed restaurants. In 2006, Guy Fieri premiered his first show, Guy’s Big Bite on Food Network. Today, this “Culinary Rock Star” also hosts top-rated show, Diners, Drive-Ins and Dives and Guy’s Grocery Games and guest judges on Next Food Network Star. Guy also collaborates with Rachael Ray in the star studded competition series, Rachael vs. Guy: Celebrity Cook-off and Rachael vs. Guy: Kids. Guy attended University of Nevada Las Vegas, where he graduated with a bachelor’s degree in Hospitality Management. Fieri, most recently, was awarded an honorary doctorate from ULNV for his public service and commitment to the university. Additionally, Fieri has filmed several episodes of his Food Network’s top-rated show Diners, Drive-Ins and Dives in Las Vegas throughout the show’s 17 seasons and will be opening his first Las Vegas restaurant, Guy Fieri’s Vegas Kitchen + Bar this spring.

1.) Friday, April 11 6:30 PM - Dinner In the Kitchen with Guy Fieri & Robert Irvine2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


2014 | PBFW 85

TYLERFLORENCE

Chef Tyler Florence graduated from the culinary program at Johnson and Wales University, and moved to New York where he honed his skills under the tutelage of premier chefs, ultimately becoming executive chef at Cafeteria.

Tyler is a veteran 17 year star of Food Network, appearing in such series as How to Boil Water, Food 911, Tyler’s Ultimate, The Great Food Truck Race & Food Court Wars.

In 2008, Tyler opened his kitchen shop, The Tyler Florence Shop, in Mill Valley, California followed by Tyler Florence Fresh at San Francisco International Airport.

In 2010, Tyler opened his first restaurant, Wayfare Tavern, in San Francisco, followed by El Paseo in Mill Valley in 2011. He was awarded Wine Enthusiast Magazine’s “Restaurateur of the Year” in 2011, and both of his restaurants have earned three stars from San Francisco Chronicle restaurant critic Michael Bauer. Additionally, Tyler has a line of award-winning wines, including his new brand California Crush; an organic baby food company; and a line of gourmet food products. In early 2014, The James Beard Foundation nominated Tyler for the Best Chef-West Award.

Tyler has released multiple top-selling cookbooks – on top of his nine previously published books, his newest books, Inside the Test Kitchen (Random House) and Tyler Makes a Birthday Cake (Harper Collins) will be released in 2014.Tyler lives in Northern California with his wife Tolan and their three children, Miles, Hayden, and Dorothy.

1.) Friday, April 11 3:30 PM - Tyler Florence Cooking Demonstration2.) Saturday, April 12 6:30 PM - My Last Supper, the Next Course

JONFINK

Chef Fink has over 34 years in the Restaurant Business Starting with his first job in 1977 at The RAMADA HOTEL in MOORHEAD MINNESOTA where he worked his way up to Executive Sous Chef while going to school at MSU for Restaurant & Hotel Management. His passion for great food brought him back to the Bay Area where he grew up with his 5 brothers & 4 sisters, working as the Executive Chef of Piatti Danville for 9 years he traveled to Italy learning Authentic Regional cooking and Artisan Wine production. After driving Piatti Danville to #1 in the company he worked the last 8 years as the Executive Chef of Round Hill Country Club, developing all new Seasonal fresh Menus that quickly earned Round Hill Country Club many awards and a large following not only in the Dining Rooms but also with the Wedding and business clients of the club. Chef Fink also started many new Food and Wine programs including Regional Italian Cooking Classes, Wine tastings, and Healthy, Organic, Menu options that has been very popular with Members and friends at the club.

1.) Thursday, April 10 8:00 AM - Celebrity Chef & Winemaker Golf Tournament At Pebble Beach Golf Links2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday3.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


86 PBFW | 2014

BENFORD

Getting his start in Alice Water’s forward-thinking Chez Panisse kitchen, Chef Benjamin Ford has remained an aggressive advocate for the snout-to-tail and root-to-flower approach to cooking. He is known not only for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth, but also for drawing crowds with his amazing feasts at his down-and-dirty fêtes. Chef Ford has appeared on Iron Chef America, The Today Show, Martha Stewart, After Hours with Daniel Boulud, Jaime Oliver’s Food Revolution, and Bizarre Foods with Andrew Zimmern, using each as an opportunity to teach his sustainable, craft-driven philosophy to cooking.

He is currently the Executive Chef/Owner of Ford’s Filling Station in Culver City, CA and keeps busy with numerous side projects, including an outpost at LAX and his upcoming cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, due out in April 2014, which provides a blueprint for a big feast, along with similar but “tamed” recipes. Chef Ford was inducted into the newly created American Chef Corps, which is a network of chefs from across the United States who have agreed to serve as Ambassadors to the Department of State.

1.) Friday, April 11 12:00 PM - The Best Of Belgium Beer Lunch2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

SHONFOSTER

Shon Foster is the Executive Chef at Amangiri. Named one of “America’s Best Hotels for Foodies” by Travel & Leisure in January 2013, Amangiri is a boutique resort tucked into the canyons of Southern Utah at Canyon Point, near the Arizona border, and a member of Aman Resorts, a collection of luxury resorts around the world.

A life-long lover of all things gustatory, Shon takes a thoughtful approach to food, blending contemporary French cuisine with the locavore tradition. Since taking over the helm of the kitchen at Amangiri in fall 2012, Shon has featured dishes that highlight ingredients and culinary traditions native to Utah and the Southwest US integrated with flavors from around the world. His aim is to let the pure flavors of the ingredients shine while allowing room for experimentation and spontaneity. The result is an evolving menu that showcases Shon’s creativity in the kitchen and captures the vibrancy of the local culinary landscape.

Shon has charted his own path in the culinary world, spending a handful of years as a recording engineer in the music industry before entering the world of fine dining. In 2012, Shon accepted an invitation to participate in Mist: Salt Lake, a six-week-long pop-up restaurant helmed by Chef Gavin Baker, and anchored by guest chefs Viet Pham, Colton Soelberg, Ryan Lowder and Takashi Gibo. Prior to Amangiri, Shon was the Executive Chef at Chez Bison at Zion Mountain Ranch.



2014 | PBFW 87

JASONFRANEY

A native of Palm Beach, Florida, Jason first began cooking at age 15, getting his start at Breakers Hotel. Looking for a new challenge, Jason took a job at Campton Place at age 24, working for then-chef Laurent Manrique. A year later, Daniel Humm took over as Executive Chef, and quickly made Jason his Executive Sous Chef. When Campton Place received four stars from The San Francisco Chronicle it attracted big-city restaurateur Danny Meyer, who lured Chef Humm to Eleven Madison Park in Manhattan. Charged with remaking Eleven Madison into a flagship restaurant, Humm insisted Mr. Meyer bring Jason as well.

Together they set to ushering in a new era of fine dining within Danny Meyer’s hospitality empire. After six years of working under Daniel Humm, Jason left the post of Executive Sous Chef to become the Executive Chef of Seattle’s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan’s dining scene, Franey set a new course: make 60 year-old Canlis in Seattle the city’s preeminent food destination. After only two years, Jason was named one of Food & Wine Magazine’s Best New Chefs and The People’s Best New Chef Northwest. In 2012 and 2013, he was a finalist for the James Beard Best Chef: Northwest award and this year, he was named one of 161 Relais and Châteaux Grands Chefs in the world. Jason is Canlis Restaurant’s fifth-ever Executive Chef in 63 years.

1.) Thursday, April 10 6:00 PM - Opening Night Reception

KENFRANK

Acclaimed Chef Ken Frank is entirely self-taught and brings a distinctive, personalized touch to his contemporary French cuisine at La Toque restaurant. Frank’s love of French cooking began when his father moved the family from California to Yvoire, France. Frank chose to remain in France and began his culinary career as a dishwasher. After returning to California and refining his skills, Frank first achieved national acclaim at age 21 at the Los Angeles restaurant La Guillotine. In 1979, he opened the first La Toque on the Sunset Strip. After a 14-year run, Frank sold the restaurant and in 1995 opened the award-winning Fenix at the Argyle. In 1998, the second incarnation of La Toque made its debut in Rutherford, California at The Rancho Caymus Inn. La Toque was awarded a Michelin Star in 2007, the first year the organization published a San Francisco Bay Area guide. In 2008, Frank moved the restaurant to The Westin Verasa Napa. La Toque has continued to be well-received by the nation’s top critics and reviewers. In 2008, La Toque earned a three-star review from the San Francisco Chronicle’s Michael Bauer and in October 2009 was honored again with a Michelin Star, which it still retains today.

1.) Saturday, April 12 6:30 PM - Grand Finale Dinner


88 PBFW | 2014

CLARKFRASIER

Over 20 years ago, chefs Clark Frasier and Mark Gaier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy governs the restaurant today. In 2010, the James Beard Foundation named the duo “Best Chefs in the Northeast.” Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine,Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs.

Arrows has garnered national and international accolades, chosen as “One of America’s 10 Most Romantic Restaurants” by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet.

The inspiration for the chefs’ culinary style traces back to California, where Mark & Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark began his culinary career in Boston under the tutelage of Jean Wallach. It was during this period that he honed his basic skills as a chef followed by his move to San Francisco.

Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant year-round. Clark joined Stars Restaurant as chef tournant and it was here that Clark developed his acumen with Asian ingredients and flavor combinations, a sensibility incorporated into their restaurants’ menus.

1.) Friday, April 11 12:00 PM - Roy’s Lunch - Masters of The Sea2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

DANIELFUREY

The newest member of Coastal Luxury Management’s Chef Team, Daniel Furey, brings great passion to Cannery Row Brewing Company located on Monterey’s historical Cannery Row. He has spent his career developing solid techniques and his creative approach and definitive culinary style are evident in every dish he develops.

Furey is an Alumni of the New England Culinary Institute in Montpelier, Vermont and interned at Rene Bistrot in New Orleans. Following a move to Chicago his next post was with renowned Chef Jean Joho at Everest Restaurant, followed by a Sous Chef position at Joho’s Brasserie Jo. Following Chef’s Joho expansion in the West, Furey made the trek westward to work at Joho’s Las Vegas outlet, Eiffel Tower Restaurant located at the Paris Hotel.

Lured back to the East by Chef /Owner Daniel Stern’s Mid Atlantic Restaurant and Tap Room in Philadelphia he sourced local produce, cheese and meats and worked closely with several brewers and farmer to present monthly dinners that featured artisan breweries.

Furey’s vast background touches all the right chords with his new position at CRBC which features a tap line of over 70 artisan brews, gastro pub cuisine and an atmosphere fueled by fun.



2014 | PBFW 89

JOSEGARCES

Since opening his first restaurant, Amada, in 2005, Chef Jose Garces has emerged as an enormous talent and one of the nation’s most gifted young chefs. He has opened eleven additional restaurants in Philadelphia, Chicago, Scottsdale, and Palm Springs; authored a stunning cookbook, Latin Evolution (Lake Isle Press, 2008); and won the James Beard Foundation’s prestigious “Best Chef Mid-Atlantic” award in 2009. In 2010, Chef Garces won Food Network’s The Next Iron Chef, making him one of just eight chefs in the country to hold the prestigious title of Iron Chef America, which he appears on regularly.

Garces’ Philadelphia restaurants form his eponymous Garces Group. He is owner and executive chef of each, and all are counted among the city’s best: Amada, (Andalusian tapas), Tinto, (Basque pintxos and wine bar), Distrito (modern Mexican), Chifa, (Latin-Asian), Village Whiskey, (classic American bar), Garces Trading Company (gourmet market and café), JG Domestic (artisanal American), and Guapos Tacos (mobile taco truck). Chef Garces is also the executive chef at Chicago’s Catalan restaurant Mercat a la Planxa.

Chef Garces manages three dining outlets in Scottsdale, Arizona at The Saguaro, a new hotel from The Sydell Group, Ltd.: Distrito; Old Town Whiske; and Garces Trading Coffee Kiosk.

In 2012, Chef Garces also opened two outlets at the Saguaro Resort, in Palm Springs, CA: El Jefe, a modern Mexican restaurant and margarita bar; and Tinto.


MARKGAIER

Over 20 years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy governs the restaurant today. In 2010, the James Beard Foundation named the duo “Best Chefs in the Northeast.” Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine,Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs.

Arrows has garnered national and international accolades, chosen as “One of America’s 10 Most Romantic Restaurants” by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet.

The inspiration for the chefs’ culinary style traces back to California, where Mark & Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark began his culinary career in Boston under the tutelage of Jean Wallach. It was during this period that he honed his basic skills as a chef followed by his move to San Francisco.

Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant year-round. Clark joined Stars Restaurant as chef tournant and it was here that Clark developed his acumen with Asian ingredients and flavor combinations, a sensibility incorporated into their restaurants’ menus.



90 PBFW | 2014

Michelle Gayer is recognized as one of the best pastry chefs in the country receiving James Beard “Outstanding Pastry Chef” nominations in 2002 and 2010. In 2013, she received a James Beard “Best Chef Midwest” nomination. In 2011 and 2012, Michelle was a featured Chef at South Beach Wine & Food Festival and in 2012 was Krewe in Emeril Lagasse Foundation’s Carnivale du Vin, was named “Best Pastry Chef” by the editors of Bon Appetit magazine and was featured on the Food Network’s “Best Thing I Ever Ate” program for her famous Coconut Macaroons.

Gayer gained fame as the Executive Pastry Chef for Charlie Trotter’s and Trotter’s To Go in Chicago, where she also partnered with Trotter to write, “Charlie Trotter’s Desserts.” In 2004, she moved to the Twin Cities as executive pastry chef for the Franklin Street Bakery. In late 2005, she joined Le Cordon Bleu as an instructor and also became Executive Pastry Chef for Minneapolis four-star restaurants, La Belle Vie and Solera in 2007. In 2008, Gayer opened her own bakery, Salty Tart.

Salty Tart features Gayer’s extraordinarily stylish to free-form rustic creations. Sweet and savory selections like coconut macaroons, rosemary corn cakes, pastry cream filled brioche and savory puff pastry all perfectly compliment the custom desserts and breads made fresh daily. Gayer features the best in seasonal fruits, flavors and baking creativity.

1.) Friday, April 11 6:30 PM - Tribute To A Legend - Charlie Trotter2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

MICHELLEGAYER MICHAELGINOR

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute. Michael is a food and travel contributor to such publications as Food Arts Magazine, James Beard Magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes. Michael and Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurant in the U.S.” by Food & Wine Magazine. In 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant. In 2009, Michael opened Lola, a new personal cuisine restaurant. Lola is hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as “brilliant, volatile…shooting stars.” In February, 2011, Food & Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


2014 | PBFW 91

DUFFGOLDMAN

Duff Goldman is best known for his starring role in Food Network’s Ace of Cakes, though his work and talent have also been featured on the Food Network Challenge, Iron Chef America, Oprah, the Tonight Show with Jay Leno, and Sugar High, among other television shows.

A professionally trained pastry chef, Goldman is the founder of Baltimore’s Charm City Cakes, as well as Duff’s Cakemix and Charm City Cakes West in Los Angeles, and has been nominated for two James Beard Foundation awards for both Best TV Food Personality and Best Television program. Distinguished by his vibrant personality and outrageously artistic cakes, Duff is also a graffiti artist, metal sculptor and bass player in the Elvis tribute band Danger Ace and the indie band Sand Ox, and is known to employ artists at his bakeries.

1.) Saturday, April 12 3:30 PM - Duff Goldman Cooking Demonstration2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

CARLAHALL

Carla Hall is a co-host of ABC Daytime’s lifestyle series, “The Chew,” seated alongside restaurateurs and “Iron Chef America” stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly, and health and wellness enthusiast Daphne Oz.

Carla is best known as a competitor and fan favorite on Bravo’s “Top Chef,” where she won over audiences with her fun catch phrase “Hootie Hoo” and philosophy to always cook with love.

Carla is the owner of Alchemy by Carla Hall, an artisan cookie company that specializes in creating sweet and savory “petite bites of love.” Her approach to cooking blends together her classic French training and Southern upbringing for a twist on traditional favorites. Carla is committed to health and balance in everyday living.

A native of Nashville, TN, Carla received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food, and inspired a new career path. Carla attended L’Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, D.C. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club and has taught classes at CulinAerie and her alma mater L’Academie de Cuisine.

1.) Friday, April 11 10:00 AM - Carla Hall Cooking Demonstration2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


92 PBFW | 2014

RORYHERRMANN

Chef Rory Herrmann is an accomplished Chef, Bon Vivant and the Director of Culinary Operations for Bill Chait’s Sprout Restaurant Group. Sprout is responsible for such highly-acclaimed L.A. restaurants as Rivera, Bestia, and Republique. In addition to the oversight of Sprout’s current restaurants, Herrmann is charged with developing several new L.A. restaurants, including the Broad restaurant project with Chef Tim Hollingsworth.

Most recently, Herrmann was the Chef de Cuisine of Thomas Keller’s Bouchon in Beverly Hills. During his 3-year tenure, Bouchon received a 3-star rating from the The Los Angeles Times. Los Angeles Magazine hailed Bouchon as one of L.A.’s “Best New Restaurants” and Angeleno Magazine rated it as one of L.A.’s “Top 10 Hot Spots.” In 2010, Herrmann received the Los Angeles-San Diego Rising Star award from Starchefs.

Herrmann is a graduate of the French Culinary Institute. He has worked under many notable chefs, including 3-star Michelin Chef Alain Ducasse at his eponymous restaurant at the Essex House and Mix; as well as for Chef Dan Barber at Blue Hill Restaurant. Herrmann also worked in the kitchens of the Sundance Resort in Sundance, Utah.

A California native, Herrmann actively contributes his culinary talents in helping raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes and the Starlight Children’s Foundation.

1.) Friday, April 11 6:30 PM - Dinner With The Stars of Los Angeles2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

WESLEYHOLTON

Wesley Holton is the executive chef at Rose. Rabbit. Lie., a new social club a new social club that opened this past December at The Cosmopolitan of Las Vegas. Coastal Luxury Management, the team behind the food and beverage program, selected Holton to head up the kitchen, where he has created a globally inspired menu that contributes to the social experience of the evening. Rooted in classics reinvented in sharable plates, the inspiration for the menu spans cultures and continents, while dishes are composed from regional ingredients.

Familiar with the Las Vegas landscape, Holton oversaw Daniel Boulud Brasserie at Wynn Las Vegas for three years as Executive Chef, having trained under the renowned chef Boulud since 2002. He began his career in the Boulud family as a line cook at DB Bistro Moderne in New York City. From there, Holton spent the next three years working his way up through the kitchen at DANIEL, from Banquet Chef to Sous Chef. In 2006, Holton was promoted to the position of First Sous Chef at Café Boulud Palm Beach, where he was celebrated for his culinary leadership and dedication.

Before joining the team at Rose. Rabbit. Lie., Holton served as Executive Chef at The Water Club at Borgata Hotel Casino & Spa in Atlantic City, NJ for three years. Prior to that, in 2011, he was Executive Chef at Seablue: A Michael Mina Restaurant, formerly at Borgata.

1.) Friday, April 11 12:00 PM - The 4 Martini Lunch at Restaurant 18332.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


2014 | PBFW 93

MICHAELHUNG

Michael Hung began his culinary career in New York City, dropping out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Hung followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere before going on to work at other Bay area restaurants, including a stint as Executive Chef of Bushi-tei. He has been fortunate to work on Pixar’s Academy Award-winning animated movie, “Ratatouille.” earning himself a film credit as ‘Menu Chef’ and Consultant, alongside legendary chefs Thomas Keller and Guy Savoy. Prior to joining the team at Coastal Luxury Management, Michael led the kitchen as Chef de Cuisine at Roland Passot’s San Francisco Chronicle Four-Starred and Michelin One-Starred restaurant, La Folie in San Francisco, CA. In addition to his work at La Folie, he also ran and founded the philanthropic pop-up dinner series, Red Sparrow.

In December of 2013, Hung joined the team at Coastal Luxury Management to become the Executive Chef of their newest restaurant located in Downtown Los Angeles that is slated to open in early 2014, named Faith & Flower.

Outside of the kitchen, Michael was recently enrolled at the University of San Francisco where he earned a Masters in Fine Arts in the craft of fiction.


LINTONHOPKINS

Linton Hopkins is an internationally celebrated chef with deep Atlanta roots. A graduate of Emory University and the Culinary Institute of America, Hopkins honed his skills at restaurants in New Orleans and Washington DC before returning to Atlanta to open Restaurant Eugene in 2004, fully realizing his unique vision of hospitality and community-driven cuisine.

Hopkins opened Holeman & Finch Public House and H&F Bread Co. in 2008, followed by H&F Bottle Shop, in 2011. In 2009, Hopkins was crowned one of Food & Wine’s Best New Chefs and took home the James Beard Award for Best Chef – Southeast in 2012. In 2013, he was named a Food & Wine Best New Chef All-star and later became the newest member of Delta’s BusinessElite culinary team. His latest endeavors include 3 H&F Burger outposts in Turner Field, home of the Atlanta Braves, and Eugene Kitchen, a food and beverage development company that will make available to retailers and foodservice operators many of the from scratch pantry products that have made his restaurants so distinctive.

Hopkins is especially committed to celebrating the rich bounty of Georgia farms. He helped found the Peachtree Road Farmer’s Market, and is a member of Georgia Organics and the Atlanta Local Foods Initiative. Hopkins served as the President of the Southern Foodways Alliance during 2012 and worked with Michelle Obama to celebrate the First Lady’s Chef’s Move To Schools Initiative.

1.) Saturday, April 12 3:30 PM - Linton Hopkins Cooking Demonstration2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


94 PBFW | 2014

ROBERTIRVINE

With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Robert brings his experience to Food Network as host of Restaurant: Impossible; he has been previously seen on Dinner: Impossible, Worst Cooks in America. Now in its sixth season, Restaurant: Impossible continues its successful run as one of the network’s most popular shows. A native of England, Robert joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work aboard the Royal Yacht Britannia, where the royal family and its entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens. Robert is the author of two cookbooks, Mission: Cook! (Harper Collins, 2007) and Impossible to Easy (Harper Collins, 2010), and he owns and operates two restaurants in South Carolina, Robert Irvine’s eat! and Robert Irvine’s nosh. Robert was previously on The Next Iron Chef: Super Chefs, where he competed against an all-star-caliber group of chefs, including Anne Burrell, Michael Chiarello, Elizabeth Falkner, Marcus Samuelsson and Geoffrey Zakarian, for the title of The Next Iron Chef.

1.) Friday, April 11 6:30 PM - Dinner In the Kitchen with Guy Fieri & Robert Irvine2.) Saturday, April 12 10:00 AM - Robert Irvine Cooking Demonstration3.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

JOHNNYIUZZINI

Chef Johnny Iuzzini, award winning pastry chef, hails from the Catskills region in upstate New York. A graduate of the Culinary Institute of America with over twenty years of kitchen experience, Chef Iuzzini honed his craft at highly lauded dining locations such as The River Café in Brooklyn, NY along with, Daniel, Payard, Café Boulud and Jean Georges in New York City.

In 2006, the James Beard Foundation awarded Chef Iuzzini “Pastry Chef of the Year.” In addition he has been recognized as one of the “10 Most Influential Pastry Chefs in America” by Forbes, “Best New Pastry Chef” by New York Magazine, and named one of the “Top Ten Pastry Chefs in America” two years in a row by Pastry Arts and Design. He has appeared on numerous national television shows and was the head judge of Bravo’s culinary competition series “Top Chef: Just Desserts” for two seasons.

During his near decade as the Executive Pastry Chef at Restaurant Jean Georges, the restaurant received four stars from the New York Times, three Michelin stars, and was considered one of the world’s fifty greatest restaurants. Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry and culinary arts consulting company, aptly named Sugar Fueled, Inc. He is the author of DESSERT FOURPLAY: Sweet Quartets From A Four-Star Pastry Chef (Clarkson Potter) and is currently working on his second book, due out in 2014.



2014 | PBFW 95

MICHELLELEE

A Monterey Peninsula native, Pastry Chef Michelle Lee’s love for food began in her childhood. With the unique privilege of having a stepfather as a food writer, she learned at a very early age what joy inspired food can bring.

After graduating from Saint Mary’s College of California, Michelle spent time volunteering domestically as well as abroad in Jamaica and Peru. She worked for a couple years running volunteer programs, but she found herself spending most of her time trying to educate herself more about food and yearning to spend more time in the kitchen.

Following her heart (and belly), Michelle entered the culinary world in 2002 at the New England Culinary Institute and she hasn’t looked back since. After externships at Cobalt Restaurant in New Orleans and Bernardus Lodge in Carmel Valley, she worked in Monterey (Montrio Bistro, Earthbound Farm), in Las Vegas (Michael Mina at the Bellagio, the Mansion at MGM Grand, RM Seafood and RM Upstairs), and most recently in Philadelphia (R2L Restaurant). She has had the honor to have worked with and been inspired by great chef mentors, such as Executive Pastry Chef Guechida of Robuchon Las Vegas, Pastry Chef Scarola of R2L in Philadelphia, Chef Chin of The Cosmopolitan Hotel of Las Vegas and Chef Sobel of Bourbon Steak in Washington, DC.

In early 2013, Michelle joined the team at Coastal Luxury Management, and now works as the pastry chef of Restaurant 1833 and Cannery Row Brewing Company.

Sommelier Appreciation Lunch Thursday 12:00 PM -2:00 PM, Lodge at Pebble Beach

HUBERTKELLER

Hubert Keller, a Frenchman classically trained by France’s top chefs, is now one of America’s most widely recognized and acclaimed chefs. His world-renowned restaurants, Fleur de Lys San Francisco and Fleur by Hubert Keller in Las Vegas, feature Chef Keller’s contemporary French cooking accented with Mediterranean flavors. Recently, Chef Keller launched his wildly popular Burger Bar restaurants in Las Vegas, St Louis, and San Francisco. He has won numerous awards including the James Beard Foundation’s “Best Chef: California” and has been elected to the Foundation’s prestigious “Who’s Who in Food and Beverage.” Food and Wine magazine tapped him as one of the “Ten Best Chefs in America,” and Restaurants & Institutions gave him its Ivy Award. Chef Keller has cooked for several United States presidents and was the first guest chef invited to the White House to personally prepare his sophisticated vegetarian menu for President Clinton and his family. Chef Keller is also known for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. Chef Keller is also a resident judge on Top Chef Just Dessert on Bravo. Chef Keller‘s own cooking show for PBS, Secrets of a Chef, is now entering its third season.

He is working on his next cookbook, Souvenirs, with a release for fall 2012.



96 PBFW | 2014

SUSURLEE

One could say that internationally acclaimed Master Chef Susur Lee was born with a spoon in his mouth— but it would be a tasting spoon, not a silver one.

From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’s elegant Peninsula Hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to create tantalizing dishes that blend textures and flavors in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic.

Praised as one of the “Ten Chefs of the Millenium” in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming two restaurants in Toronto and over-seeing his prestigious Club Chinois in Singapore, Lee makes numerous television appearances and travels the globe as guest chef and consultant. He recently became a media sensation on the Food Network’s Top Chef Master, where he vanquished 20 competing chefs and crossed filleting knives with Marcus Samuelsohn in a kitchen showdown.

Lee’s newest “boutique” restaurant, Bent, represents a new chapter in the career of the global Super-Chef: his sons, Levi and Kai, have joined the management team. For Susur Lee, good food is a family affair.

1.) Saturday, April 12 6:30 PM - My Last Supper, the Next Course

DAVIDLEFEVRE

Chef David LeFevre, a native of Madison, Wisconsin began his professional culinary career as an intern at Charlie Trotter’s celebrated restaurant in Chicago where he steadily rose the ranks over the course of seven years - punctuated with stages in France including the late Bernard Loiseau’s restaurant, La Côte d’Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougins.

In 2002, LeFevre set out to explore new and exotic cuisines launching him on a two year adventure throughout Southeast Asia, Japan, Australia, the Caribbean, and Europe. Upon returning in 2004, LeFevre was recruited as Executive Chef of downtown Los Angeles’ seminal seafood restaurant, Water Grill where he earned a coveted Michelin star.

At his first restaurant Manhattan Beach Post, LeFevre delivers a highly personal and soulful restaurant offering a menu of playful, artisanal dishes. M.B. Post was a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories, and 2013 semifinalist for Best Chef West.

Now with Fishing with Dynamite LeFevre celebrates summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities with a menu that features only the most pristine seafood. Like M.B. Post, Fishing with Dynamite is a reflection of LeFevre’s roots, his travels and his three culinary touchstones - preparing food that is artisanal, soulful and handcrafted.

1.) Friday, April 11 6:30 PM - Tribute To A Legend - Charlie Trotter2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


2014 | PBFW 97

THOMASLENTS

As executive chef of Sixteen, the acclaimed restaurant at Trump International Hotel & Tower Chicago, Chef Thomas Lents presents a personal interpretation of modern, French-inspired American cuisine that marries the details and qualities of traditional fine dining with modern style and culinary perspective.

Chef Lents began his career as executive sous chef of Chicago’s four-star restaurant Everest, under the direction of Chefs Jean Joho and Thierry Tritsch. After a five-year tenure, he moved to Ireland where he worked as a sous chef at the Michelin two star-rated Thornton Restaurant inside the Fitzwilliam Hotel. During his time abroad, Chef Lents staged in several kitchens, including the Michelin three star-rated Waterside Inn in Bray and Le Manoir Aux Quatres Saisons in Great Milton.

In 2007, Thomas accepted a position at the Michelin three star, five-diamond Joel Robuchon at The Mansion inside Las Vegas’ MGM Grand. In 2008, he moved to San Francisco to take the chef de cuisine position at the Michelin-rated Quince Restaurant, before returning to Robuchon as the first American to serve as chef de cuisine.

A Michigan native, Lents holds an advanced placement culinary art degree from the New England Culinary Institute as well as a B.A. in philosophy from Wabash College in Indiana.

1.) Friday, April 11 6:30 PM - Hunt, Gather, Forage - New Rules for Exemplary Cuisine2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

JOSEPHLENN

Joseph Lenn, executive chef of the Barn, leads his team in providing the Foothills Cuisine for which Blackberry Farm has come to be known. A Tennessee native, Lenn is garnering national attention for his talents in the kitchen. In 2013, Lenn was awarded the prestigious James Beard Award for Best Chef Southeast and was a nominee for the award in 2012. Also in 2012, he was included in the running as one of Food & Wine’s The People’s Choice Best New Chef: Southeast. In 2011, he was honored to receive the title of Grand Chef by the Relais & Chateaux organization, as well as a nod by Food & Wine as one of the top upcoming New Chefs.

Lenn’s team prepares beautifully served multicourse menus, inspired by seasonal, farm-fresh products and produce grown just a few feet away from the Barn in the gardens.

“I have always loved the Southeast, and growing up in this region inspires a lot of things that I do,” he says. “At Blackberry Farm, I cook regionally inspired dishes, but more than that, I love the process that I am a part of here. From joining our master gardeners and picking what is sprouting to having fresh ingredients delivered right to the kitchen door, I can’t help but love what I do. Each season brings a new culinary adventure.”

Lenn joined the Blackberry Farm team in 2005 as sous chef, and in 2007 reopened the Main House Restaurant as chef de cuisine before becoming executive chef of the Barn.

1.) Friday, April 11 12:00 PM - Forage to Feast: Lexus Chef’s Table Lunch with Michael Symon and Joseph Lenn2.) Saturday, April 12 10:00 AM - Blackberry Farm Cellar Raid: Rare wines pulled by Anthony Giglio and Andy Chabot paired with tastings by Joseph Lenn, Presented by Lexus3.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


98 PBFW | 2014

PAULLIEBRANDT

Chef Paul Liebrandt has built a reputation as one of New York’s most influential chefs with his contemporary take on classical French cuisine and his artistry with even the simplest of ingredients. Liebrandt’s newest venture–The Elm, located at King & Grove Williamsburg in Brooklyn–marks his first project outside of Manhattan, introducing a concept which focuses on forward-thinking French European fare. Earning a two-star review in The New York Times in 2013 as well as inclusion in Esquire magazine’s “Best New Restaurants” list in 2013, The Elm continues to garner praise.

As Executive Chef | Partner of Corton in TriBeCa, New York from October 2008 to June 2013. The modern French restaurant remained at the forefront of the New York and national dining scenes. Earning an array of awards including two Michelin stars in 2009, a three-star review in The New York Times in 2008, inclusion in Esquire magazine’s “Best New Restaurants” list in 2009, and a nomination in 2009 for “Best New Restaurant” by the James Beard Foundation. Food & Wine Magazine also named Liebrandt one of their “Best New Chefs” in 2009.

In 2011, HBO released A Matter of Taste: Serving up Paul Liebrandt, a documentary revealing ten years of the acclaimed chef’s career and life. Director Sally Rowe shared Liebrandt’s perspective in and out of the kitchen as she followed him along his career path

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Saturday, April 12 6:30 PM - My Last Supper, the Next Course

ANTONIALOFASO

Chef Antonia Lofaso, best known for her appearances on Bravo’s “Top Chef All-Stars” and “Top Chef” Season 4, is one of America’s most beloved chefs. With a lifelong passion for cooking, Lofaso is living out her dream and successfully balancing her rapidly growing career and being a single parent.

In addition to her “Top Chef” appearances, she’s currently a regular judge on Food Network’s “Cutthroat Kitchen,” was a co-host of GSN’s “Beat the Chefs,” and will be one of the chef contestants on an upcoming network food competition series. Her first cookbook, The Busy Mom’s Cookbook, was published by a division of Penguin last year.

Lofaso attended the prestigious French Culinary Institute in New York City and, upon graduating, accepted a position at Beverly Hills’ best known restaurant, Wolfgang Puck’s Spago. She next ran the kitchen at a new Los Angeles hot spot, Foxtail, and was a private chef to some of Hollywood’s biggest stars. She is currently the Executive Chef and Partner of Black Market Liquor Bar and Scopa in Los Angeles.

1.) Friday, April 11 12:00 PM - A Taste of Italy2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


2014 | PBFW 99

ADAMMALI

Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his current role, Mali is responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, offering reinvigorated menus of brasserie style San Francisco cuisine complemented with a diverse beverage program. Most recently, Mali was named one of top five “Chefs to Watch” by John Mariani for Esquire Magazine.

Previously, Mali served as Executive Chef at Nick’s Cove in Tomales Bay, CA. Working hand-in-hand with Chef and Owner Mark Franz, the restaurant earned three stars from the San Francisco Chronicle’s restaurant critic Michael Bauer, was named one of San Francisco Chronicle’s top 100 restaurants in 2008 and 2009, and was Michelin recommended. During his 25 years of experience, Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America” and “Rising Star Chef” in 2004 by Rocky Mountain News.

A native of New York, Mali began his culinary career with three years as Sous Chef at Gianni’s before moving to Jodi’s Restaurant in MA’s bucolic Berkshires. A culinary externship at the renowned Five-Star and Five-Diamond Restaurant Gary Danko brought Mali to San Francisco. Under the guidance of Craig Stoll, Mali served as a cook at Delfina. Followed by tenure as Executive Chef of Montecito Restaurant Group in Denver, CO.

1.) Friday, April 11 12:00 PM - A Tour of America’s Greatest Wine

Regions and Food Cities2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

JENNLOUIS

After graduating from Pitzer College and traveling the world, Jenn Louis discovered cooking was her passion while preparing meals for an Outward Bound camp deep in the North Carolina woods. This led Louis, a California native, to follow her dream to the Western Culinary Institute of Portland (Oregon).

In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company. It is now considered one of the top event-planning companies in Portland. In 2008, Louis and husband David Welch opened Lincoln Restaurant where Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated, yet honest fare. The restaurant has been recognized by Condé Nast Traveler’s “Hot List” as one of the top restaurants in North America. In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern. Here Louis crafts dishes that are comforting and unfussy, while using the highest quality ingredients available.

In 2010 and 2011, Louis was named a semifinalist for the James Beard Foundation’s “Best Chef Northwest” award. In 2012, she was further catapulted into national prominence as she was named to Food & Wine’s prestigious list of “Best New Chefs.” Louis was also a cast member of the hit Bravo TV show, “Top Chef Masters.”

When not in the kitchen, Louis is traveling the globe, teaching cooking classes or playing the drums.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 12:00 PM - A Taste of Italy


100 PBFW | 2014

Walter Manzke grew up fluent in “seasonality,” with family gardens and orchards full of organic, seasonal vegetables and fruits populating his dinner table from day to day. This mentality, the now popularized farm-to-table ethos, is something Manzke learned as a kid and took with him everywhere he went.

With a degree in Business and Restaurant Management from San Diego Mesa College, Manzke moved on to develop his signature style and work in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse, Spain’s famed high-tech training ground, el Bulli, under Ferran Adria, and Patina in Los Angeles, where Manzke spent more than six years under the guidance of Joachim Splichal and earned the restaurant three stars from the Los Angeles Times.

A brief stint outside of Los Angeles saw Manzke opening three successful restaurants in Carmel: Bouchee, Cantinetta Luca, and L’Auberge Carmel. Manzke returned to Los Angeles in 2007 to much fanfare to take the helm at the highly anticipated re-opening of Bastide Restaurant.

In 2009, Manzke took over the kitchen at Church and State, where he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chef’s.

Since his departure from Church and State, Manzke continues to apply his craft working closely with Richard Melman in Chicago to develop recipes for Lettuce Entertain You.


WALTERMANZKE MARKMCDONNELL

Chef McDonnell joined Mandarin Oriental, Washington D.C. in mid-September 2013, after spending more than 13 years in kitchens around the world.

Previously, he was the Chef de Cuisine at Rogue 24 in Washington D.C. and was instrumental in managing the day-to-day kitchen operations, menu creation and supervision of all off-site events, including dinners at the acclaimed James Beard House.

Beginning in the industry at 17, he has always enjoyed the camaraderie of the kitchen and restaurant. After completing a high school work experience, Mark fell into the passion of cooking, continuing on to work in some of the best kitchens around the globe.

After finishing his apprenticeship in Dublin, Mark moved from Ireland to London to work for the renowned Tom Aikens Restaurant. A year later, he returned to Dublin to assist with the opening of Mint restaurant by Dylan McGrath.

His international experience also includes positions at the Dylan Hotel, where he was a Sous Chef, and Vue de Monde in Melbourne, Australia, where he held the same title.

When not in the kitchen, Chef McDonnell travels the world, and spent six months traversing South America, where he was influenced – personally and professionally – by the flavors, colors, and cultures of Peru, Bolivia, Ecuador and Colombia.

1.) Friday, April 11 12:00 PM - A Tour of America’s Greatest Wine Regions and Food Cities2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


2014 | PBFW 101

ORIMENASHE

Executive Chef Ori Menashe (former Chef of Angelini Osteria) and Pastry Chef Genevieve Gergis are the husband and wife team that is Bestia: A multi-regional Italian restaurant in the Arts District of downtown Los Angeles.

Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie for Bestia; Bestia means Beast in Italian. Chef Ori is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza and baked in the Acunto (wood-burning) oven at ~900 degrees. Bestia makes many forms of fresh pastas, of which fusilli, agnolotti, and cassarece are only a few.

1.) Friday, April 11 6:30 PM - Dinner With The Stars of Los Angeles

SVENMEDE

Managing Chef Sven Mede oversees all food and beverage concepts within the By the Blue Sea™ restaurant group, a family of restaurants located at Pico Boulevard and Ocean Way, inside the iconic Casa del Mar and Shutters on the Beach hotels. Mede joined the team in 2012, bringing with him a seasoned résumé and an approach crafted from years of working with some of the most influential chefs in America and Europe, including Charlie Trotter, Bradley Ogden, and Michael Mina. A native of Germany, Mede began cooking at age 16 through an apprenticeship at a hotel outside of Dresden. After two years, he began cooking at another hotel, initially as commis, but ascending to the position of executive sous chef. His early experience earned the young chef a full scholarship at hotel and restaurant school in Bavaria, where he received a certified master chef degree before heading to England to further hone his skills at Michelin-starred restaurants. Mede relocated to Chicago in 2000 to work as sous chef to Charlie Trotter at his eponymous restaurant before heading west to Las Vegas.

In 2003, Mede became executive sous chef at Bradley Ogden at Caesar’s Palace and took the position executive chef at Michael Mina’s Nobhill at the MGM Grand the following year, a position in which he earned the accolade of Star Chef’s “Rising Star of the Year.” Mede ran the kitchen there for five years before taking over as executive chef at Mina’s American Fish at the Aria resort.



102 PBFW | 2014

LEVIMEZICK

Originally from the Washington, DC area, Executive Chef Levi Mezick brings a wealth of culinary expertise to Restaurant 1833.

Knowing early on that his passion lay in crafting food, Levi began his career as a prep cook at the Relais & Chateaux Clifton at the Country Inn in Charlottesville, VA at the age of 17.

His impressive career path over the past 20 years includes positions as sous chef at Daniel and executive sous chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy. Levi teamed up with venerable Chef Michel Richard in 2008 at Michel at The Ritz-Carlton, Tysons Corner, Virginia, where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and a fine-tuned technique.

In 2011, Levi was tapped by the founders of Pebble Beach Food & Wine to become the executive chef at their new dining concept, Restaurant 1833, located in an historic adobe in Monterey. At Restaurant 1833, Levi’s approachable and informed style is reflected in the menu, showcasing the authentic flavors of Central California. Early acclaim for Restaurant 1833 includes a 3-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for Best New Restaurant from the James Beard Foundation.


COLINMOODY

Chef Colin Moody is a local California native who grew up in a large family that loved to cook, experiment and play together in the kitchen. He has been cooking professionally since the age of 17. His passion for local and sustainable foods has lead him on an incredible culinary journey.

Prior to joining the prestigious Monterey Peninsula Country Club, Chef Moody served as Executive Chef for Delaware North Company at Asilomar. There, Moody was fortunate to have been mentored by Master Chef Roland Henin, CMC, whom he traveled the country with doing many high profile events. Before working under Henin, Moody served as Sous Chef at Haig Point Country Club in Hilton Head Island, South Carolina; Chef and Co-Manager of the “Coast Cafe” in Big Sur and apprentice at the Highlands Inn’s Pacific Edge restaurant.

In addition to being a Guest Chef at the 2004 Democratic Convention in Boston, Chef Moody has been featured in numerous organic and sustainable food articles in magazines such as Chef Magazine, NCGA, Restaurants and Institutions. Moody also authored a one time running monthly column, “The Happy Palate”.

In 2002, Moody pioneered a program to donate excess food to a number of local humanitarian groups including the Monterey Bay Area Salvation Army. Almost 5000 meals were donated over a 3 year period. In 2007, he was named “Chef of the Year” by the Monterey Bay Chapter of the American Culinary Federation.

Thursday After Hours Party Thursday 9:00 PM – 2:00 AM, Inn at Spanish Bay


2014 | PBFW 103

MARCMURPHY

Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations — Milan, Paris, Washington DC, and Rome. For some, growing up the son of a globetrotting diplomat might have been stressful, yet for Murphy, this dizzying list of hometowns served as an excellent education in French and Italian cuisine, and afforded him the luxury of learning from a young age just how much he loved the world of cooking and of restaurants. Since then, Murphy has logged more than 20 years in the restaurant business, working in some of the world’s most highly esteemed kitchens, including Le Miraville in Paris, and Le Cirque in New York. He was also the Executive Chef at Cellar in the Sky at Windows on the World in the World Trade Center, La Fourchette and Chinoiserie. In March 2004, Murphy opened his first shop with Landmarc [Tribeca] and today serves as Executive Chef and Owner of all of the restaurants in the Benchmarc Restaurants group, which includes Landmarc [at the Time Warner Center]; Ditch Plains [West Village] and Ditch Plains Upper West Side; as well as Benchmarc Events by Marc Murphy.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 6:30 PM - Hunt, Gather, Forage - New Rules for Exemplary Cuisine

MASAHARUMORIMOTO

Chef Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Morimoto is executive chef at Morimoto Philadelphia, Morimoto New York, and Wasabi by Morimoto. In July 2010, chef Morimoto opened his first West Coast restaurant, Morimoto Napa, in downtown Napa’s new Riverfront development, followed by the fall 2010 debut of Morimoto Waikiki .

Before earning chef stardom, Morimoto was to be drafted as a baseball catcher in Japan’s major leagues when a shoulder injury ended his career. Soon thereafter, he began studying sushi and kaiseki, honing his craft for seven years. At age 24, he opened his own restaurant nearby, and after a successful five-year tenure, the young chef sold it and traveled to the U.S. to further expand his repertoire. In 1993, Morimoto was tapped to head the sushi bar and Japanese kitchen at the Sony Club before being recruited by Chef Nobu Matsuhisa to open Nobu restaurant as executive chef in 1994.

Morimoto opened his eponymous Morimoto restaurant in Philadelphia in 2001, and in 2004, Wasabi by Morimoto opened at the Taj Mahal Hotel in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’s Roppongi district and, in 2007. In January 2006, Morimoto brought his eponymous restaurant to New York City. 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published.



JIM VANDERZWAAN | DAN GREEN | ERIN CLARK | DENNIS LEHNEN


2014 | PBFW 105

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106 PBFW | 2014

DIEGOOKA

Chef Diego Oka was born and raised in Lima, Peru, one of the worlds’ most diverse and eclectic culinary destinations. Blending personal experiences and a background of Japanese descent into his cuisine, Oka draws on influences ranging from his grandmother’s cooking to the food he discovered while living in Mexico and Colombia. As Executive Chef of Mandarin Oriental, Miami’s new restaurant, La Mar by Gaston Acurio, Oka focuses on iconic Peruvian cuisine such as cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country.

Oka received his degree in Culinary Studies from the Universidad San Ignacio de Loyola in 2001. While attending courses, Oka accepted an internship at celebrity chef Gaston Acurio’s Astrid&Gaston restaurant, a world-class establishment located in Lima that is ranked on the San Pellegrino “50 World’s Best Restaurants” list. This opportunity blossomed into a long-term professional relationship with Acurio Restaurantes continuing to present day.

Before joining La Mar in Miami, Oka served as executive chef at other La Mar locations, starting with the original Lima restaurant in 2005 and followed by Bogota, Colombia and San Francisco, CA.

Now at the helm of Mandarin Oriental’s La Mar, Oka is dedicated to sharing the flavors and culture of Peru with Miami, serving authentic Peruvian dishes and cocktails in an approachable, casual and colorful downtown setting.

1.) Friday, April 11 12:00 PM - A Tour of America’s Greatest Wine Regions and Food Cities2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

CINDYPAWLCYN

Cindy Pawlcyn has pioneered fresh, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. She is the founder/owner of two of Napa Valley’s most beloved restaurants - Mustards Grill, and Cindy’s Backstreet Kitchen, and is the culinary partner of Cindy’s Waterfront at the Monterey Bay Aquarium.

Born in Minneapolis to an accomplished culinary family, “one of my earliest memories is of sitting in the garden with a salt shaker while my dad picked ripe tomatoes,” she says. “I can still taste the fresh, warm fruit seasoned with a dash of salt.” True to her roots, the organically-farmed garden at Mustards yields impeccable produce for her restaurants.

With a degree in hospitality management from the University of Wisconsin-Stout, training at Le Cordon Bleu and La Varenne in Paris, Cindy moved to San Francisco in 1979 and was soon tapped as the inaugural chef for Napa Valley’s Meadowood Resort. Since then, she has partnered in the creation of over a dozen iconic Bay area restaurants including Fog City Diner, Roti and Tra Vigne, as well as her own establishments.

Cindy has earned rave reviews from the most exacting critics, countless national awards, and a devoted following. She is the author of five cookbooks – the James Beard Award-winning Mustards Grill Napa Valley Cookbook, Fog City Diner Cookbook, Big Small Plates, Cindy Pawlcyn’s Appetizers, and Cindy’s Supper Club.



2014 | PBFW 107

CHARLESPHAN

Known as the inventor of modern Vietnamese cuisine in America, Charles Phan is executive chef and owner of the Slanted Door family of restaurants. He and his family relocated from Da Lat, Vietnam just before the fall of Saigon, and spent two years in Guam before settling in San Francisco’s Chinatown in 1977. Phan opened his first restaurant, The Slanted Door, in San Francisco’s Mission District in 1995 before relocating to its current location in the historic Ferry Building in 2004. The architect of that project (and each since), Olle Lundberg, describes Charles as “the most optimistic guy you’ll ever meet.” In 2004, Phan won the James Beard Foundation award for “Best Chef California.”

The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions.

Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and children.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 12:00 PM - Roy’s Lunch - Masters of The Sea

RICHARDREDDINGTON

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at REDD he offers a contemporary interpretation of Wine Country cuisine. He began his career working for Roland Passot at San Francisco’s La Folie in 1990 later moving to Postrio and then heading to David Burke’s Park Avenue Café. A stint at Rubicon in San Francisco was followed by a French Sojurn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel. Returning to California he was opening Sous Chef at Spago Beverly Hills before joining Chapeau in San Francisco where he was named “Rising Star” by The San Francisco Chronicle. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000 he moved to the Napa Valley as Executive Chef at Auberge du Soleil. He was voted “Best Rising Star Chef” by San Francisco Magazine in 2003. After leaving Auberge in 2004 he took the reins at Masa’s in San Francisco before opening his own restaurant. Opened in November of 2005 REDD offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row”. In January of 2012 Chef Reddington opened his second restaurant, Redd Wood in the North Block Hotel also located on Washington Street. An upscale Pizza Restaurant it has become a favorite of locals and tourists alike.

1.) Saturday, April 12 6:30 PM - Rubicon - 20 Years Later A Tale of Excellence2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


108 PBFW | 2014

MICHAELROTONDO

Recently named a “Hot Hotel Restaurant for Locals” by Zagat, Parallel 37 is named after the geographic latitude that runs through the San Francisco Bay Area where Chef de Cuisine Michael Rotondo hand picks the finest hyper-seasonal ingredients to craft his globally-inspired, creative menus. Before taking the helm at Parallel 37 in January 2013, Rotondo, 33, trained with and worked alongside world-renowned Chef Charlie Trotter at his eponymous Chicago restaurant for eight years, working his way up the ranks to Chef de Cuisine and, ultimately, Executive Chef.

Raised in Weymouth, Mass., Rotondo began his culinary journey cooking with family and friends, gaining a tremendous respect for the finest seasonal ingredients. He began his culinary career at 15, working at a local restaurant in Boston, eventually graduating from the New England Culinary Institute in Burlington, Vermont. Rotondo then headed south to Palm Beach, Florida, where he worked at the Five-Star, Five Diamond Four Seasons Resort. Passionate about global cuisine, Rotondo moved to Europe for two years and worked in multiple Michelin star restaurants, including Paul Bocuse in France. From there, he moved back to the United States and began his tenure at Charlie Trotter’s. During that tenure in 2008, Michael received the “Most Promising Chef” award from chefs Daniel Boulud and Thomas Keller after competing in the United States Bocuse d’Or.

1.) Friday, April 11 6:30 PM - Tribute To A Legend - Charlie Trotter

JONATHONSAWYER

Chef Jonathon Sawyer is proudly from Cleveland Ohio, where he owns & operates his flagship The Greenhouse Tavern, Noodlecat, Tavern Vinegar Co, Sawyer’s Street Frites & SeeSaw Pretzel Shoppe. In 2010, he was honored as one of Food & Wine Magazine’s Best New Chefs. Chef Sawyer has also made national television appearances including Iron Chef America, Dinner Impossible, Unique Eats, and Best Thing I Ever Ate.

When Jonathon is not in the kitchen he is surrounded by his family, his wife Amelia, son Catcher, daughter Louisiana, dogs Potato and Vito, and chickens Acorn, Bunny, Ginger, Trout, Bear & Squid. He can often be found in the cellar of his century home where he ferments beer & wine vinegars for the restaurants and for Tavern Vinegar Co. Jonathon is a tireless supporter of the green movement, local agriculture, and sustainable businesses both in Northeast Ohio and around the country.



2014 | PBFW 109

NANCYSILVERTON

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles and Singapore. She is the founder of the La Brea Bakery and formerly owned and operated Campanile restaurant.

Matt Molina is executive chef of Pizzeria Mozza and Osteria Mozza.

She is the author of several books including Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. Nancy and Matt co authored the upcoming Mozza cookbook which will be released in August of 2011.

The James Beard Foundation, Best New Restaurant Nominee (Osteria Mozza), 2007

James Beard Award, Best Restaurant (Campanile), 2001

James Beard Foundation, Matt Molina, Best Chef: Pacific Nominee, 2010

James Beard Foundation, Matt Molina, Rising Star Chef Nominee, 2007

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Saturday, April 12 6:30 PM - My Last Supper, the Next Course

JONSHOOK

Los Angeles chef Jon Shook is the co-owner of animal, Son of a Gun and Trois Mec with Vinny Dotolo. They have been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants.

Their partnership began over a decade ago when they met in culinary school at The Art Institute of Fort Lauderdale. While at school, they worked for Michelle Bernstein at The Strand and Mark’s Place by Mark Militello, and after graduation, they traveled west and worked at The Wildflower in Vail, CO. In 2002, they landed in Los Angeles and worked at Chadwick for Benjamin Ford and Govind Armstrong, which would inspire them to launch their initial catering company, Caramelized Productions. Caramelized Productions was a huge success. It paved the way for their own TV show on The Food Network, plus, an award-winning cookbook, but Shook and Dotolo aspired for more. In the spring of 2008, they opened animal and then Son of a Gun in 2011. Shook and Dotolo’s most recent venture was a partnership with French chef, Ludo Lefebvre, and together they opened the highly acclaimed Trois Mec in 2013.

Shook and Dotolo have received numerous nominations and awards including Food & Wine’s 2009 Best New Chef, Star Chef’s 2008 Rising Star Chef, and three James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s Best Chef Pacific and 2013’s Best Chef West. In 2013, Shook and Dotolo formed a culinary partnership with Lexus and were named Culinary Masters.



110 PBFW | 2014

BENSPUNGIN

Chef Ben Spungin started his culinary career at sixteen working at the acclaimed Fosters Market. This experience of ‘simple harvest food’ gave Ben a foundation to base his ideals and ambitions. In 1996, Ben attended the New England Culinary Institute in Montpelier, Vermont earning his Associates degree. Ben’s school internship was at the Magnolia Grill in Durham under James Beard award winning Chefs Ben and Karen Barker. After finishing school in 1998, a spontaneous opportunity opened at the French Laundry to work under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon.

In 2000, Spungin accepted the Pastry Chef position at the Post Ranch Inn in Big Sur, California, where he quickly developed an interest in working with wild and foraged ingredients. In 2005, Spungin moved on to become the Pastry Chef at the Bernardus Lodge in Carmel Valley, CA, where he worked alongside Chef Cal Stamenov to develop pastry creations that complement the signature coastal cuisine. During his eight years with Stamenov, Spungin built relationships with many local foragers and farmers to create dishes that reflect the region’s bold, seasonal flavors. Spungin now brings this local focus and vast expertise to Coastal Luxury Management’s restaurant portfolio, as their Corporate Executive Pastry Chef, with his menu of reinvented classics with a playful punch.

1.) Friday, April 11 12:00 PM - The 4 Martini Lunch at Restaurant 18332.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

CALSTAMENOV

Cal Stamenov has created an innovative culinary concept for Bernardus Lodge featuring California country cuisine in the main Marinus dining room at Bernardus Lodge. Wickets bar and bistro features bistro-style cuisine in a light and casual setting.

Upon graduating from the California Culinary Academy, Stamenov began his career in 1982 at New York’s famed Four Seasons restaurant. He is steeped in the European tradition of culinary artistry and has spent years in the most demanding kitchens of the world’s most renowned chefs.

Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator Magazine’s highly coveted “Grand Award” for its wine cellar since 2001. Since 1981, only 89 restaurants from 12 countries have earned the “Grand Award,” an honor bestowed every three years. The cellar houses 1,850 different wines and a total of more than 35,000 premium bottles, including 10,000 bottles from the affiliated Bernardus Winery & Vineyard near the resort. Since 2001, the Zagat Survey has noted Marinus as one of the “Top Restaurants” and “Most Romantic Places South of San Francisco.”

Cal’s philosophy and style of cooking is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak.



2014 | PBFW 111

MICHAELSYMON

Chef Michael Symon cooks with soul, creating bold, deeply satisfying dishes at his six restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. The Cleveland native shares his exuberant, approachable cooking style and infectious laugh with television viewers as an Iron Chef on the Food Network. Michael has received honors including The James Beard Foundation Award for Best Chef Great Lakes in 2009 and Best New Chef by Food & Wine magazine in 1998. In 2010, Michael appeared on four Food Network/Cooking Channel shows, hosting Food Feuds and Cook Like an Iron Chef, judging season three of The Next Iron Chef and competing on Iron Chef America. His Midwestern restaurants continue to earn critical acclaim, and Lola is now the cornerstone of Cleveland’s dining scene. His first cookbook, “Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen,” was published in 2009.

In September 2011, Michael joined the cast of The Chew on ABC as one of the show’s hosts alongside Mario Batali, Daphne Oz, Clinton Kelly, and Carla Hall. His most recent show, Symon’s Suppers, premiered on Cooking Channel in January 2012. Michael’s second cookbook, “Carnivore,” dedicated to meat lovers, was published in October 2012.

1.) Friday, April 11 12:00 PM - Forage to Feast: Lexus Chef’s Table Lunch with Michael Symon and Joseph Lenn

CHRISTOPHERTHOMPSON

Christopher Thompson is the executive chef and salumaio at San Francisco’s award-winning A16 restaurant. Although in his early 30s, Thompson has already spent more than half his life in kitchens. He is driven by the challenging and exciting environment provided by the Bay Area and its proximity to the favorable growing region of Northern California farms.

After early jobs in Telluride, CO, in 2008, Thompson moved to San Francisco and has never looked back. Attracted to the abundance of strong culinary figures in the area, Thompson saw San Francisco as place to refine his culinary skills and spent three years working at Spruce, a high-end restaurant focused on locally farmed ingredients, also offering a top-notch charcuterie program. Under Spruce’s Chef Mark Sullivan, Thompson helped to maintain the restaurant’s three-and-a-half star standing with the San Francisco Chronicle as well as the kitchen’s one Michelin star.

In 2011, Thompson was tapped to cultivate A16’s charcuterie program, encompassing the restaurant’s signature salumi, bresaola, and terrines. In May 2012, Thompson was promoted to the role of executive chef, while still retaining the title of salumaio, overseeing A16’s entire butchery and charcuterie program. Thompson genuinely enjoys training and coaching his team of chefs and finds satisfaction in overseeing the consistent output of high quality product.



112 PBFW | 2014

KENTTORREY

Kent Torrey and his staff of The Cheese Shop Inc, in the Carmel Plaza in downtown Carmel, California, rocks when it comes to their selections of world class wines, an array of cheeses, and gastronomic gourmet foods.

On any given day you will find Kent and his staff sampling from over 200 different cheeses from around the world, sharing with customers the insights about a cheese’s history and origin, how that cheese can be used in intricate dishes, how to throw wine and cheese tasting parties, or how to pack a romantic picnic. It would be remiss not to remind you that Kent is also known for offering up “cheesy” jokes.

Over the years, Kent has assisted the public and professional trade through various media sources, publications and staged events including: this October’s inaugural LAFW, the World of Pinot Noir Festival, PBFW, Masters of Food & Wine, Blackberry Farm, Kapalua Wine & Food Festival, Taste of Washington, the Big Sur Food & Wine Festival, and this year’s Central Coast Classic. In addition The Cheese Shop has been featured on the Travel Channel worldwide as a “Must See Destination” and showcased on the Food Network for their world famous pesto.

Being from the state of Hawaii, Kent has infused the “O’hana” spirit into this family oriented business, which has celebrated 38 years of eating and drinking! Kent’s mantra: “Eat Cheese, Drink Wine and Live Life Happy!”


JORDANTOFT

Widely traveled and with a wealth of experience, Jordan Toft’s career began in the kitchen of the Sydney Opera House in 1997, followed by the Catalina restaurant in Sydney. In 2000 Jordan joined Peter Doyle - one of the founding fathers of modern Australian cuisine - at Celsius, which earned 17/20 in the Good Food Guide in its opening year.

In 2002 Jordan assisted Doyle in his takeover of Est. in Sydney. As Sous Chef Jordan was instrumental in Est. winning Restaurant of the Year in its first year of operation, and Est. has maintained a ‘three hat’ status since 2004.

Jordan moved to France in 2006, running a chalet in the French Alps. He then spent four years as a personal chef living in Italy, Spain and Paris, where he developed an increased appreciation for food prepared with simple, fresh ingredients and shopped in local markets.

In 2010, Jordan made the move to California, and he currently serves as Executive Chef of the Eveleigh in the heart of LA’s Sunset Strip. Jordan has built Eveleigh’s menu based upon the plethora of ingredients the west coast has to offer. Building relationships with farmers, growers and divers has given Eveleigh’s menu the opportunity to change daily, allowing the ingredients to shine in their purest form. A whole animal ethos has allowed for a diverse array of charcuterie to be developed.

2014 will bring exciting news of a new venture and partnership in the Eastern suburbs of Sydney now under development.

1.) Friday, April 11 12:00 PM - Restaurant Australia - Lunch with Jordan Toft & John Cox


2014 | PBFW 113

RICKTRAMONTO

For 11 years, Rick Tramonto was executive chef and founding partner at Chicago’s world-renowned four-star fine-dining restaurant Tru, in partnership with Rich Melman. Tramonto is culinary director of Tramonto’s Steak & Seafood, and RT Sushi Bar & Lounge. In 2010, Tramonto announced his partnership with Louisiana native Chef John Folse and the formation of a new restaurant company, Home on the Range. Tramonto and Folse have launched their first joint restaurant project, Restaurant R’evolution, in New Orleans’ renowned French Quarter in June, 2012.

Tramonto is a cookbook author with seven titles to his credit: American Brasserie (finalist for the Julia Child Cookbook Awards); Butter Sugar Flour Eggs (nominated for the 2000 James Beard Award for the “Best Cookbook in the Baking and Desserts” category); Amuse-Bouche; Tru; Fantastico!; Osteria; and his most recent book, Steak with Friends: At Home with Rick Tramonto. His memoir, Scars of a Chef, was published in 2011.

Tramonto has been featured in newspapers including USA Today, The New York Times, Wall Street Journal, and People magazine as well as Gourmet, Bon Appétit, Wine Spectator and Conde Nast Traveler. He has a history of television work as well, appearing on Oprah, Today, CBS This Morning, Simply Ming and Iron Chef America on Food Network. He was a judge on Bravo TV’s hit reality program Top Chef. Most recently he was a contestant on Season 2 of Top Chef Masters.


BARTVANDAELE

A master of traditional Belgian cuisine with a flair for provocative dishes, Vandaele is a contestant on season 10 of Bravo’s “Top Chef.” “I’ve become known as ‘the Belgian guy’ for putting Belgian food on the map in D.C.,” he says.

The Belgian-born chef opened his first restaurant in 2004, the wildly successful Belga Cafe?, and in May 2013, he opened a second restaurant, B Too.

His career began at the Culinary Institute for Restaurant and Hotel Management in Brugge. He then worked for renowned Belgian restaurants, including Piet Huysentruyt and Restaurant Scholteshof, served under respected Chef Roger Souvereyns, and served as executive chef for the European Union’s head diplomat to the U.S. and later the Dutch Embassy.

Vandaele’s accomplishments include: Rising Star by StarChefs.com; ‘Knighthood’ by the Museum of Belgian Brewers and the Brewers Guild of Belgium; awarded the Belgian decoration “Ridder in de Orde van Leopold II” or “Knight in the Order of Leopold II;” Master Cook of Belgium; Beer Bar of the Year by Cheers magazine; established Belgian Restaurant Week; current National Brand Ambassador for Belgium brews Stella Artois, Hoegaarden, Leffe Blond, and Leffe Brown.


2.) Friday, April 11 12:00 PM - The Best Of Belgium Beer Lunch3.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


114 PBFW | 2014

FABIOVIVIANI

Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Although a well-respected business man in Italy, he was ready for a change and moved to Ventura County, CA. There he opened Café Firenze in Moorpark and, soon after, popular Los Angeles Italian eatery Firenze Osteria in North Hollywood. Teaming up with the Chicago’s most innovative restaurant consulting group, Dine|Amic, Viviani opened a third restaurant called Siena Tavern in Chicago in February 2013. Siena Tavern has received accolades from Michigan Avenue, Chicago Tribune, Thrillist, and others.

Fabio Viviani is perhaps best known for his appearance on season 5 of Bravo’s hit reality series Top Chef in 2008, earning the “Fan Favorite” title. Viviani returned to Bravo in 2010 to compete in their Top Chef All Stars edition and a spinoff culinary reality show, Life After Top Chef. His on screen appearances have propelled him to become one of the fastest growing household names in the country. He is also the host of the award-winning web series Chow Ciao! on Yahoo!, the #1 lifestyle and food show on the internet.

He has authored two successful cookbooks, Café Firenze Cookbook, and his latest release Fabio’s Italian Kitchen, and has another cookbook in the works due in early 2014 that will showcase Fabio’s passion for food made simple. Viviani regularly shares recipes with his fans through his online Magazine, “Fabio’s Kitchen Academy.”


MICHAELVOLTAGGIO

Chef Michael Voltaggio has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the venerable Greenbrier Culinary Apprenticeship program. He was immediately hired to work at the Ritz Carlton in Naples where he first immersed himself with what were considered unconventional techniques, under the tutelage of Chef Arnaud Berthelier. Voltaggio would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg where he earned a Michelin star and The Bazaar by José Andrés in Beverly Hills where he was rewarded with a 4-star review.

Voltaggio was a finalist for the James Beard “Best New Restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo TV’s Emmy-Award-winning show. He has established a reputation for what critics heralded as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno Magazine in 2010, cementing a place within the Los Angeles culinary community. Recently, GQ Magazine named his newest restaurant Ink the “Best New Restaurant in America” in the March 2012 issue; Los Angeles Magazine recognized Ink as one of the “Top 10 Best New Restaurants in Los Angeles” in the January 2012 issue; and in April, Details ranked the restaurant as one of the nation’s “Top 10 Most Fashionable Places to Be Seen (and Eat).”



2014 | PBFW 115

JONATHANWAXMAN

Jonathan Waxman has influenced the American culinary world for the past 30 years, working alongside and training many of the country’s most notable chefs.

Waxman first stepped into the culinary scene in 1970 when he decided to retire from a career as a professional trombonist to enroll in the La Varenne cooking school in Paris where he was trained and inspired by several renowned 3-star chefs. Waxman later returned to California where he began to define his new-found voice in the culinary community.

After working in kitchens of such well-known restaurants as Chez Panisse in Berkeley and Michael’s in Los Angeles, Waxman took his West Coast culinary style east, opening Jams in New York City in 1984. In 2002, Waxman opened the acclaimed Washington Park, which was followed two years later by Barbuto a restaurant serving easy Italian-inspired food in New York’s West Village. This past February, Waxman unveiled Madaleine Mae on New York’s Upper West Side, which offers Southern fare in an urban environment.

Waxman is the author of A Great American Cook (Houghton Mifflin, 2007), which is a culmination of his culinary vision and love for creating bold flavors with simple ingredients. For his contributions to the culinary world, Waxman was named one the most influential Americans by Esquire magazine.

1.) Friday, April 11 12:00 PM - A Taste of Italy2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday

JEFFWEISS

Previously, Jeffrey has cooked in New York, Washington DC, and internationally including spending time learning in the kitchens of James Beard award-winning chef José Andrés and Spanish-based chefs Dani García and Adolfo Muñoz. He is a graduate of the Mission College Hospitality School and the Cornell University School of Hotel Administration.

Jeffrey is one of a select group of Americans to earn the prestigious ICEX culinary scholarship—which allowed him to live in Spain, learn the regional cuisines, and cook in the kitchens of top Spanish chefs. His book, Charcutería: The Soul of Spain, chronicles his time working in Spain and learning the various charcuterie traditions of the Iberian Peninsula.

Currently, Chef Weiss’s culinary creativity can be enjoyed at the recently opened, Jeninni Kitchen + Wine Bar in Pacific Grove, California



116 PBFW | 2014

LAURAWERLIN

Laura Werlin is one of the country’s foremost authorities on cheese. She is the award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.

An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book and a James Beard nomination for her book, Laura Werlin’s Cheese Essentials. Following on the heels of her comfort food book, Grilled Cheese, Please! – her second book on the world’s best sandwich – Werlin’s latest book is Mac & Cheese, Please!.

Laura has been featured on numerous television and radio segments across the country and writes for national magazines including Food & Wine, Saveur, and Everyday with Rachael Ray. She is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country.

When she isn’t eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives or hiking in the mountains, which she loves.

1.) Saturday, April 12 10:00 AM - Wine & Cheese with Laura Werlin2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

DAVIDWERLY

Born in Colmar and raised in northeast France, David Werly has represented an array of prestigious restaurants and hotels over three continents. He is a man of high personal standard and brings a wealth of inspiration and energy to his team.

Werly currently serves as Executive Chef for the triple Five Star Mandarin Oriental, Las Vegas where he is responsible for the daily operation of all culinary offerings including Twist by three Michelin star Chef Pierre Gagnaire, MOzen Bistro’s wide-variety and diverse culinary offers from Asia and a selection of American favorites, as well as the property’s Five Star banquets and customized event catering. His experience and knowledge is the perfect match for Mandarin Oriental Hotel Group with regards to providing a Five Diamond, Five Star experience for each guest.

Chef Werly has refined his approach to fine dining by imparting a sense of creativity, originality, and sincerity as an Executive Chef. Bringing a truly international perspective to his roles, Werly has the ability to lead a diverse team of individual talents by cultivating a collective environment to build a natural foundation for success. Recently, Chef Werly was admitted to the prestigious Maîtres Cuisiniers de France. The Association of Maîtres Cuisiniers de France is a esteemed association of chefs which promotes professional excellence through numerous national and international cooking competitions.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 12:00 PM - A Tour of America’s Greatest Wine Regions and Food Cities


2014 | PBFW 117

JASPERWHITE

Jasper White was born in New Jersey in 1954 where he spent much of his childhood on a farm near the Jersey Shore. He credits his love of good food to his Italian grandmother. Jasper began his cooking career in 1973, and after graduating from the Culinary Institute of America, he spent several years working and traveling around the United States. Before settling in Boston in 1979, Jasper worked in New York, Florida, California, Washington state and Montana. In 1983 Jasper’s Restaurant opened on Boston’s historic waterfront. Both Chef and restaurant received numerous awards and were featured extensively in national and local media. In 1990, Jasper was given the James Beard Award for Best Chef, Northeast.

In May 2000, Jasper White surprised people who thought he was inextricably linked to fine dining when he opened Jasper White’s Summer Shack, in Cambridge, Massachusetts. Where Jasper’s Restaurant had been quietly elegant and formal, Summer Shack is a loud, energetic clam shack.

In addition to his restaurants, Jasper is also a partner in Georges Bank, LLC, a wholesale seafood company in South Boston that specializes in supplying the freshest, sustainable, “boat to table” fish and shellfish available.

1.) Thursday, April 10 6:00 PM - Opening Night Reception2.) Friday, April 11 12:00 PM - Roy’s Lunch - Masters of The Sea

WILLIAMWERNER

William Werner is the Chef/Owner of Craftsman and Wolves, a contemporary patisserie in the vibrant Mission district of San Francisco, CA. With more than a decade of experience in pastry at some of the most highly regarded restaurants and hotels, he has risen rapidly among the nation’s top pastry chefs. Over the years, he has worked as Executive Pastry Chef for The Ritz-Carlton Hotel Company and for Quince restaurant in San Francisco. Since opening Craftsman and Wolves in the summer of 2012, he has garnered praise both locally and nationally in publications including Food & Wine, GQ, Wall Street Journal, Bon Appétit, and Wallpaper. In 2013, Werner was named a Star Chefs’ “2013 Rising Star Artisan,” and was nominated for the James Beard Foundation’s “Outstanding Pastry Chef” award. His next step includes plans to expand his pop-up high tea concept, Kettle Whistle, as a brick and mortar location.

1.) Friday, April 11 6:30 PM - Hunt, Gather, Forage - New Rules for Exemplary Cuisine2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


118 PBFW | 2014

TIMWOOD

Tim Wood, Executive Chef at Carmel Valley Ranch, began his culinary career in the Catskills region of New York’s Hudson Valley. It was here amongst the area’s countless small family farms that Wood learned the importance of local seasonal ingredients – where they come from, how they are grown, and how to be creative with them. This early awareness of quality ingredients planted an initial seed of interest in a culinary career, which continued to sow when Wood enrolled at the Culinary Institute of America at Hyde Park, New York.

During a three-month cross-country culinary adventure in the spring of 2000, Wood connected with Chef Cal Stamenov at the Bernardus Lodge in Carmel Valley, California, which grew into another key friendship and professional mentoring experience. Chefs Wood and Stamenov worked together, traveling to an array of national and international culinary events. It was during this period that Wood initially became inspired by the wines of the Central Coast,.

Carmel Valley Ranch is nestled in the heart of California’s most fertile growing region. The area’s rich history of wine growing and sustainable, organic farming is reflected in Chef Wood’s fresh, natural and seasonal menus. Fresh seafood comes directly from the waters of the Monterey Coast. Many of the fruits and vegetables featured in Chef’s dishes are grown at the Ranch’s on-site organic garden, literally picked walking distance from his kitchen.


ROBBIEWILSON

A born and bred Texan, Robbie Wilson first discovered his love of food while traveling the world with his high school and college soccer teams. During his final year at Texas Tech, he worked for a French Chef as he studied for the LSAT. This mentor urged Robbie to follow his passion, recommending Robbie work for his friend—a fellow Chef--in Roanne, France. While here, Robbie decided to forego law school (as well as culinary school) and bask in all that French culinary training could offer.

After returning to the U.S., Robbie spent time at the stoves of some of the globe’s most lauded restaurants, including Maison Troisgros, Craft, and The French Laundry. Robbie also served as Executive Chef of Matsuhisa in Aspen. Under him, this branch of the world-renowned brand secured its highest Zagat rating ever.

Most recently, Chef Wilson has partnered with the team behind Blackberry Farm and Cultivate Wines to create a restaurant group spanning downtown Santa Barbara up to the region’s wine country. The first order of business is to revive the historic Mattei’s Tavern, a legendary stage stop in charming Los Olivos in the Santa Ynez Valley. When asked, Chef Wilson proudly describes his newest venture with his proverb: Mattei’s Tavern is and will be a discovery, interpretation, and celebration of Santa Barbara cuisine and spirit.



2014 | PBFW 119

ROYYAMAGUCHI

Honored with the prestigious James Beard “Best Pacific Northwest Chef” award, Yamaguchi hosted the PBS show, Hawaii Cooks with Roy Yamaguchi and was featured on the Food Network program, My Country, My Kitchen.Yamaguchi has published three cookbooks, Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.

Based on childhood memories of the flavors of Hawaii, Roy invented what he refers to as “Hawaiian Fusion© Cuisine.” Food & Wine Magazine dubbed the original Roy’s the “crown jewel of Honolulu’s East-West eateries,” and was named one of Conde Nast Traveler’s “Top 50.” Gourmet acknowledged Yamaguchi as “the father of modern East-West cooking.”

As busy as Chef Yamaguchi is, he still finds time to serve on numerous boards and committees for both charitable and educational groups including: Steering Committee - Culinary Institute of the Pacific (CIP), Culinary Advisory Board - Leeward Community College, Board of Directors - Hawaii Culinary Education Foundation, Board of Directors - Grow for Good, a national initiative from Food & Wine Magazine, Board of Trustees - The Culinary Institute of America, alumni.

He also initiated the Tom & Warren Matsuda Scholarship Fund which supports culinary education in Hawaii and hosts the Roy’s Golf Classic which benefits Imua Family Services which assists families of special needs children.


CYYONTZ

Born in Los Angeles and raised in Denver, Yontz began working in kitchens as a teenager, but attributes his first real love of food to his apprenticeship under his mentor, celebrity chef, author and self-proclaimed “Dean of Southwestern Cuisine,” Jimmy Schmidt (Chianti on Main, Chianti Tucson Grill, Rattlesnake Club).

In Denver, Yontz worked with restaurateur Kevin Taylor at Palletes Restaurant and Café Z in the Denver Art Museum before expanding both his geographic and culinary horizons at Pranzo Italian Grill, a well-known celebrity hangout in Santa Fe, New Mexico. Moving from Italian to Southwestern cuisine, Yontz then worked with Chef Mark Miller at Santa Fe’s Coyote Café.

In 2001, Yontz ventured briefly to Houston where he served as corporate R&D chef for Pappas Restaurants, implementing award-winning themes and recipes in more than 70 locations before returning to Santa Fe as executive chef at Someone’s in the Kitchen, an upscale catering company.

Yontz has achieved great success in the various markets in which he has served, garnering praise from regional associations and media, and culminating in an invitation to the prestigious James Beard House in 2002. Yontz recently returned to his native California to raise his family and serve as executive chef at Rio Grill where he hopes to crystallize his creative culinary vision.


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120 PBFW | 2014

RICARDOZARATE

Fueled by the city’s creative energy, Ricardo Zarate brings Peruvian cuisine to new levels through a showcase of Japanese finesse, hometown flavors, and L.A. attitude.

After graduating from Lima’s top culinary school and working in London’s top restaurants for over a decade, including One Aldwych and Zuma, Ricardo, a Peruvian native, moved to L.A. to open Mo-chica in 2009. Serving his In 2011, Ricardo opened Picca, a lively modern cantina with contemporary Peruvian dishes with strong Japanese influences—complete with a robata grill and sushi chef. Most recently, Ricardo re-opened the original Mo-chica in an evolved space downtown that features a vibrant urban space to complement his new interpretations on traditional Peruvian comfort food.

Both Mo-chica and Picca, since their inceptions, were listed in Jonathan Gold’s 99 Essential Restaurants. Los Angeles Magazine named Picca one of the 10 Best New Restaurants in L.A. and Food & Wine awarded Zarate as “Best New Chef” and “Best New Chef, People’s Choice.” In 2012, GQ’s Alan Richman cited Picca as one of the “Ten Best New Restaurants in America” and the Artichoke with Huacatay Aioli as one of his “5 Best Dishes of the Year.” Also the former face of Coca-Cola Peru, Ricardo hopes to continue introducing new facets of Peruvian cuisine to bold palates.

1.) Friday, April 11 3:30 PM - Brewed for Food - The Art of Beer Pairing

ANDREWZIMMERN

A James Beard Award-winning TV personality, chef, award-winning writer and teacher, Andrew Zimmern (andrewzimmern.com) is regarded as one of the most versatile and knowledgeable personalities in the culinary world. Creator, Executive Producer and Host of Travel Channel’s Bizarre Foods with Andrew Zimmern, Andrew Zimmern’s Bizarre World, and the new Bizarre Foods America, Andrew explores cultures in more than 63 countries as shines the spotlight on impactful ways to think about, create, and live with food. In 1997, Andrew founded the multi-media production company Food Works, which develops and manages content, as well as oversees production and distribution for all of Andrew’s media endeavors. Andrew and Food Works are executive producers on Bizarre Foods America, Appetite For Life (MSN) and his latest launches: a weekly podcast titled Go Fork Yourself with Andrew Zimmern and Molly Mogren and Delta Dish, the team’s latest webisode offering for Delta Airlines.

Columnist at Minneapolis-Saint Paul Magazine, Zimmern is also a contributing editor at Food & Wine magazine and senior editor at Delta’s Sky magazine. His experiences tasting iconic dishes from every hemisphere has inspired his latest book, Andrew Zimmern’s Field Guide to Exceptionally Weird, Wild, Wonderful Foods: An Intrepid Eater’s Digest (Feiwel & Friends, October 30, 2012), a pop culture-influenced look at funny, fantastic, and, occasionally bizarre-ingredients.

1.) Sunday, April 13 10:00 AM - Andrew Zimmern Cooking Demonstration2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

W W W. F A I T H A N D F L O W E R L A . C O M

MAIN: 213.239.0642 705 WEST 9TH STREET, LOS ANGELES, CA 90015

COMING SPRING 2014

EXECUTIVE CHEF: MICHAEL HUNG T EXECUTIVE SOUS CHEF: HUY NGUYEN CORPORATE PASTRY CHEF: BEN SPUNGIN T PASTRY CHEF: INDELISA ZARATE

SOMMELIER: JARED HOOPER T CHIEF MIXOLOGIST: MICHAEL LAY

A COASTAL LUXURY MANAGEMENT PRODUCTION


2014 | PBFW 121

W W W. F A I T H A N D F L O W E R L A . C O M

MAIN: 213.239.0642 705 WEST 9TH STREET, LOS ANGELES, CA 90015

COMING SPRING 2014

EXECUTIVE CHEF: MICHAEL HUNG T EXECUTIVE SOUS CHEF: HUY NGUYEN CORPORATE PASTRY CHEF: BEN SPUNGIN T PASTRY CHEF: INDELISA ZARATE

SOMMELIER: JARED HOOPER T CHIEF MIXOLOGIST: MICHAEL LAY

A COASTAL LUXURY MANAGEMENT PRODUCTION


122 PBFW | 2014

FRITZZWAHLEN

Fritz Zwahlen was born in 1963 in Berne, Switzerland. As the eldest of four children, he acquired what would become a life-long interest in cooking from his Austrian born mother.

After completion of a three year apprenticeship as a cook in a small hotel not far from Berne, he felt the need to move on to a more challenging position & joined the 5 star Hotel Schweizerhof in Berne.

During his tenure at the hotel he realized that cooking really was his life’s passion. He set off globe-trotting to learn firsthand about the worlds various cuisines & different cooking cultures for the purpose of building his skills & techniques as a pastry chef.

With his future wife he migrated to Australia where he worked in the best Restaurants throughout the continent, his last position down under as Executive Head Chef on Lizard Island. Fritz then moved on to become the Executive Chef at Amanresorts’ Amanpulo on Pamalican Island in the Philippines.

His next move took him & his family to Galle, Sri Lanka where he served as Sri Lanka Executive Chef overseeing Aman Resorts two new properties in southern Sri Lanka, Amangalla in Galle Fort the historic port of Galle & Amanwella, a contemporary beach resort located near Tangalle .

Fritz is currently the executive chef at Amanyara. He has brought all his past experiences to the Turks & Caicos, where his menus are bursting with the wonderful spices & flavors of the tropics.


OWENAPPELT

Chef Owen Appelt of The Wharf Marketplace was born and raised in the Philippine islands to a Filipino mother and an American father. She moved to the United States with her family when she was 15 years old. After graduating high school in Concord, California, Owen’s father encouraged her to choose a career in aviation, his profession, or in the culinary arts. Her father was pleased when Owen was accepted into the culinary program at Diablo Valley. Owen quickly moved up the kitchen ranks and launched her professional career at the Hilton in Concord, California. It was here that she was mentored by Executive Chef Beat Giger, who eventually moved onto the Pebble Beach Company, and asked Owen to join him. Owen soon found herself as a Sous Chef at the resort’s members-only Beach and Tennis Club. Twelve years later, Owen became Executive Chef at Clint Eastwood’s famous Mission Ranch in Carmel, and at the time, was one of the only female Executive Chefs in Monterey County. Now at The Wharf Marketplace in Monterey, Owen takes an inspired approach to the seasonal craft menu, working closely with farmers and producers in California. When not in the kitchen, Owen enjoys spending time with her husband and their two dogs.

1.) Saturday, April 12 12:00 PM - Lexus Grand Tasting 2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday


2014 | PBFW 123

BRANTGOOD

Brant Good was lured into the culinary world when his passion for the farm-to-table experience was realized as a teenager working for lettuce giant, Bud of California (predecessor to what is now Tanimura & Antle). By the age of 21, he was Chef de Cuisine aboard a luxury yacht in San Francisco. At the age of 23, Brant was the youngest Chef of a Mobil Four Star/AAA Four Diamond Restaurant in the U.S., the world famous, Sardine Factory in Monterey, CA. Over the years, Brant has studied at the School for American Chefs at Beringer Vineyards in Napa Valle, served as guest chef for the Westin Hotel Company in South Korea and worked at the renowned Capital City Club in Atlanta, Georgia. Brant was pre-qualified and accepted as a candidate to take the prestigious Certified Master Chefs exam through the American Culinary Federation. He has served three former US Presidents, appeared on the Today Show during the 1996 Atlanta Olympics, and made regular network appearances on CNN and ESPN in cooking segments about the culinary aspects of the NASCAR racing circuit. In 2010, Brant came home to Monterey, California to be Executive Chef of the Sardine Factory. Brant has returned to his produce roots as General Manager of The Wharf Marketplace in Monterey, the first fresh food hall on the Monterey Peninsula, where he promotes the farm-to-table and loca-vore movements, the foundations and true passions of his culinary career.

1.) Saturday, April 12 12:00 PM - Lexus Grand Tasting 2.) Sunday, April 13 12:00 PM - Lexus Grand Tasting Sunday

RAYGARCIA

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grand. Although food remained an interest that he equated with conviviality while studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion.

Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Art. Ray has spent years perfecting his craft, delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at The French Laundry. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredient-driven,” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.


124 PBFW | 2014

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73 beers on tap ✯ 30 small batch bourbonshomemade grub ✯ outdoor fire pits ✯ OPEN LATE

- Monterey County Weekly Annual ‘Best 0f’ Readers Poll

haPPy hour! Mon-fri 3-6pm ✯ free Parking for LocaLs after 4PM in wave street garage

’14Best Beer selection

Best new ’11 restaurant


2014 | PBFW 125

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MONTEREY WINE COUNTRY

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FOR MORE INFO:WWW.MONTEREYWINES.ORG831.375.9400

T W E N T Y - S E C O N D A N N U A L

SATURDAY, MAY 3, 2014

WINEMAKERS’CELEBRATION

VIP EXPERIENCE: 1-2PM • MAIN TASTING: 2-5PM

LOCAL GOURMET SMALL BITES • INTERACTIVE WINEMAKER EXEPERIENCESOVER 100 INCREDIBLE MONTEREY COUNTY WINES • RESERVE VINTAGE TASTINGS

DOLORES S T R EETCARMEL-BY - T HE- SEA


126 PBFW | 2014

SPECIALVOLUNTEER COORDINATOR:Margo Daniels

2014 VOLUNTEER CAPTAINS

Cathy Barwick - Cooking Demos

Joe Barwick - Cooking Demos

Donna Brusachetti - Opening Night Recpetion

Mike Bryant - Golf Tournament

Kevin Cole - Parking

Tim Daniels - Beach Club Dinners

George Dufae - Parking

Tatyana Neronova - Lodge Luncheons

Emily Phelps - Stillwater Dinners

Eric Phelps - Stillwater Dinners

Lynn Sakasegawa - Opening Night Recpetion

Eric Siering - Wine Tasting

PeterAnne Ushakoff - Lexus Grand Tasting Tent

Walt Ushakoff - Lexus Grand Tasting Tent

Elizabeth Yeo - Spanish Bay Dinners

Camille Reidh - Lexus Grand Tasting Dinner

CULINARY COORDINATORSChef Rod Uncangco

Lauren Palminteri

2014 CULINARY CAPTAINSElaine Hall

John Dirks

Chef Gilberto Galves

Chef Todd Fisher

PEBBLE BEACH RESORTS CULINARY TEAM:Rodney Uncangco - Executive Chef, The Inn at Spanish Bay

Angela Tamura - Chef de Cuisine, Pèppoli at Pebble Beach

Pablo Mellin - Chef de Cuisine, Roy’s at Pebble Beach

Todd Fisher - Chef de Cuisine, STICKS Restaurant and Host,

“United States of Bacon” on Destination America

John Hui - Executive Pastry Chef, Pebble Beach Resorts

Anastasia Simpson - Pastry Chef, The Inn at Spanish Bay

Gilberto Galvez - Banquet Chef, The Inn at Spanish Bay

Antonio Castellanos - Executive Steward, The Inn at Spanish

Bay

Lauren Palminteri - Culinary Admin. Coordinator, The Inn at

Spanish Bay

Ben Brown - Executive Chef, The Lodge at Pebble Beach

Clint Wilson - Executive Sous Chef, The Lodge at Pebble

Beach

Mario Perez - Sous Chef, The Lodge at Pebble Beach

Michael Nemec - Sous Chef, The Lodge at Pebble Beach

Jesse Santillan - Sous Chef, The Tap Room

Yousef Ghalaini - Chef de Cuisine, The Bench

Gary Faulkner - Sous Chef, The Bench

Jeremy Tummel - Chef de Cuisine, Stillwater Bar and Grill

Tomas Bagood - Sous Chef, Gallery Cafe

Jesus Hernandez - Executive Steward, The Lodge at Pebble

Beach

Ian Appelt - Assistant Executive Steward, The Lodge at

Pebble Beach

Pilar Mendez - Culinary Admin. Coordinator, The Lodge at

Pebble Beach

Elias Lopez - Executive Chef, The Beach and Tennis Club

Anthony Civetta - Executive Steward, The Beach and Tennis

Club

FOOD AND BEVERAGE DIRECTORS:Pascal Rifflart - The Inn at Spanish Bay

Jeff Wallace - The Lodge at Pebble Beach

BEVERAGE MANAGERS:Wendy Heilmann - Director of Wine and Spirits, Pebble

Beach Resorts

Kimberly Perricelli - Wine Manager, Pebble Beach Market

David Kristiansen - Lead Sommelier, The Lodge at Pebble

Beach

BANQUET MANAGERS:Mark Hansen - The Inn at Spanish Bay

Bryan Anthony - The Lodge at Pebble Beach

Shane Hiura - The Lodge at Pebble Beach

Stephanie Sorensen - The Beach and Tennis Club

RESORT MANAGERS:Rod Schinnerer - General Manager, The Inn at Spanish Bay

Julie Weaver - General Manager, The Lodge at Pebble Beach

and Casa Palmero

Jason Tracy - General Manager, The Beach and Tennis Club

SPECIAL EVENTS:Beat Giger - Director of Special Events

Claudette DeMar - Special Events Coordinator

Gretchen Melvin - Special Events Coordinator

Shannon Kent - Special Events Administrative Assistant

CATERING & CONFERENCE SERVICES:Barry Peterson - Resort Director of Catering & Conference

Services

Daryl Griffith - Director of Catering

Linda Lloyd - Associate Director of Catering & Conference

Services

Mary Robbins - Catering & Conference Services Manager

Julie Bullas - Catering & Conference Services Manager

Cruz Esparza - Catering & Conference Services Manager

Therese DiBenedetto - Catering & Conference Services

Manager

Kristy Consoli - Catering & Conference Services Manager

Justine Geisler - Catering & Conference Services Manager

Stacey Clapp - Assistant Catering Service Manager

Jane Telfer - Assistant Catering Sales Manager

PURCHASING:Woody Salkin - Director of Purchasing

Rommel Esteybar - Purchasing Operations Manager

Jennifer Torres - Purchasing Coordinator

FLORAL AND EVENTS DESIGN:Shannon Gurley - Manager, Floral and Event Design

PRODUCTION SERVICES:John Dillon - Manager, Production Services

Our inspiration every day: incredibly patient, supportive, and loving families and friends.Our Dear Friends and advisors – You know who you are!

On behalf of Coastal Luxury Management we would like to thank all the volunteers for the endless amount of hours you give in making the Pebble Beach Food and Wine a success year after year. This event is not only about food and wine but also is an extraordinary philanthropic event. Monies are donated to five charitable organizations each year for education, youth and community service programs on the Monterey peninsula. The true “hidden heroes” of this event are the volunteers who spend countless hours making this showcase so successful. – Margo Daniels Volunteer Coordinator

Thanks


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RESTAURANT MANAGERS:Federico Rusciano - Pèppoli at Pebble Beach

Phil Jones - Roy’s at Pebble Beach

Lindell Mendoza - Stillwater Bar & Grill

Stephen Donahue - The Tap Room

Lee Ann Hein - STICKS

Liz Wareham - Gallery Cafe

Arianna Ilabaca - The Bench

Michael Sellers - Beverage Manager, The Inn at Spanish Bay

Claudius Mercadal - In-Room Dining, The Inn at Spanish Bay

Alcides Salas - In-Room Dining, The Lodge at Pebble Beach

ROOMS DIRECTORS:Justin Cambier - The Inn at Spanish Bay

Luke Mangan - The Lodge at Pebble Beach

© 2014 CIVP/Provence Wine Council

provence rosé

www.WinesofProvence.com

/WinesofProvenceCôtes de Provence – Coteaux Varois en Provence – Coteaux d’Aix-en-Provence

www.morrobayoysters.com | 805-234-7102

Neal MaloneyFounder


128 PBFW | 2014

RETURNS AUGUST 21-24!100 Celebrity Chefs e 250 World-Class Wineries e Live Entertainment

VISIT US ONLINE AT LAFW.COM


2014 | PBFW 129


RETURNS AUGUST 21-24!100 Celebrity Chefs e 250 World-Class Wineries e Live Entertainment

VISIT US ONLINE AT LAFW.COM

Chef Ben Brown’s appreciation for fine food and wine can be directly traced to his Italian grandmother’s favorite family recipes. Brown began reproducing her luscious recipes at local gatherings at the tender age of 12. As a high school student in Lake Tahoe, Calif., Brown worked in a popular local Italian restaurant, where he recognized his passion and commitment to food.

After graduating from the California Culinary Academy in San Francisco, Brown returned to Lake Tahoe as the Sous Chef at Heavenly Valley’s Monument Peak Restaurant. His next position was with The Marriott Corporation at Ferrantes Italian Restaurant on the Monterey Peninsula. Next in line was an interesting challenge in Vail, Colo., where he reopened the acclaimed Colorado favorite, Fulton Iron Works.

Pebble Beach Resorts hired Brown as a Pastry Cook in 1994. Poised to excel at a world-class resort, Brown soon became the Sous Chef at Club XIX at The Lodge at Pebble Beach. In 2002, he was promoted to Chef de Cuisine at the resort’s members-only Beach & Tennis Club. In 2007, Brown became the Executive Chef at The Beach & Tennis Club and in 2008, he accepted the role as Executive Chef at The Lodge at Pebble Beach.

Brown brings all of his experience together to keep the style and theory of his cuisine clean and true, balanced equally in contrast and texture. Brown is grateful to count Huber Keller, Lisa Magadini and Bertrand Bouquin among his mentors.

BENJAMINBROWN RODNEYUNCANGCO

Raised on the Monterey Peninsula where fish, produce and fine dining are abundant, it is only natural that The Inn at Spanish Bay Executive Chef Rod Uncangco’s interests are drawn to the culinary arts. Chef Uncangco has worked in several Monterey Bay area establishments, developing a passion for the Sicilian style cuisine and seafood that is indigenous to the Monterey Peninsula. With this foundation behind him, Chef Uncangco joined the staff of Ferrantes Restaurant at the Monterey Sheraton and Marriott hotels as Sous Chef in 1998. There, he specialized in Northern Italian and California Bistro cuisine as he worked under the guidance of Executive Chef Guggisburg. By the time he left the Marriott in 1993, Uncangco had become Banquet Chef for Executive Chef Erikk Hilgert.

In 1994 Chef Uncangco joined the culinary staff at The Inn at Spanish Bay and in 1996 was promoted to Executive Sous Chef. Uncangco became Executive Chef at The Inn at Spanish Bay in 2004. Since joining the culinary team at Pebble Beach Resorts, Uncangco has worked on numerous special events including three U.S. Open Championships in 1992, 2000 and 2010, as well overseeing and coordinating the culinary aspects of the annual Pebble Beach Food & Wine. As Executive Chef, Uncangco’s duties include overseeing daily operations at Roy’s at Pebble Beach, Pèppoli, Traps, STICKS, banquets and room service, as well as all special events at The Inn at Spanish Bay.

ELIASLOPEZ

Chef Elias Lopez began his culinary career more than 20 years ago at the age of 16. His love of cooking began when he worked for and was inspired by his mentor Ted Walter, Chef of the renowned restaurant Passionfish in Pacific Grove, Calif. Ted took the young Lopez under his wing and opened his eyes to an exciting world of gourmet cuisine.

In 1988, Chef Lopez began his career with Pebble Beach Resorts at the Bay Club Restaurant at The Inn at Spanish Bay, known today as Pèppoli. Working under Chef Drew Previti and the Italian influence and instruction of three-star Michelin Chef Gualtiero Marchesi from Milan provided significant inspiration during his time there.

Lopez left Pebble Beach temporarily and worked for a few years in Northern California as Sous Chef at the famous Blackhawk Grill under Chef Elliot King. He returned to Pebble Beach Resorts in 1996 as Sous Chef for the Bay Club Restaurant.

In 1998, Chef Lopez accepted the position of Chef de Cuisine for Roy’s at Pebble Beach at The Inn at Spanish Bay. Under Roy Yamaguchi’s leadership, he mastered the Roy’s style of cooking and helped to redefine the flavors of Euro-Asian Cuisine which has established Roy’s as one of the most visited restaurants on the Monterey Peninsula. In 2005 Chef Lopez accepted the position of Executive Sous Chef for The Inn at Spanish Bay. Today, Lopez is the Executive Chef at The Beach & Tennis Club.

CHEFSPebble Beach Resorts


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TODDFISHER

Stand side-by-side with STICKS Chef de Cuisine Todd Fisher and you will see a creative giant in red shoes with a practical approach to cooking. With more than 20 years as a culinary veteran, restaurateur, instructor and food lover, Chef Fisher is also the acclaimed host for Discovery Communications “The United States of Bacon” on Destination America Network.

A San Francisco native and fifth generation Californian, Fisher began his craft at age 15. In 1996, he brought his signature style to Stillwater Bar & Grill at the world famous Pebble Beach Resorts. In 2000, he opened the much heralded Hullabaloo. His charisma and intuitive leadership made him a natural candidate to be the “Ringmaster” for the prestigious Pebble Beach Food & Wine in 2009 and 2010. It was a sweet homecoming for Fisher as he returned to Pebble Beach Resorts in 2011 as Chef de Cuisine for STICKS restaurant at The Inn at Spanish Bay. Here, the beautiful setting and casual comfort provides the perfect backdrop for Chef Fisher to share his passion of what sports bar friendly dining should be.

Never one to steer away from new frontiers, Fisher has taken his humor and expertise to the airwaves as the host of the “All American Carnivore” on KRML radio. He also writes a biweekly column for the Monterey County Herald and has been a contributing author since 2007. Fisher shares his life on the Monterey Peninsula with his beautiful bride and five amazing children.


YOUSEFGHALAINI

A native of Lebanon, Chef Ghalaini experienced an immersion into the culture of food at a young age with lively family meals and early service lessons at his grandfather’s bakery. With an education from the Culinary Institute of America at the Greystone campus in Napa Valley, Chef Ghalaini began his career at the Michelin-rated REDD restaurant under Richard Reddington, where he executed the celebrity chef’s style of California French cuisine with a focus on stellar food and wine pairings.

In January 2010, Chef Ghalaini re-energized Bespoke in New Haven, Conn., generating praise from local media as well as the regional food section of the New York Times. Other experiences for Chef Ghalaini include opening Go Fish restaurant in St. Helena, Calif., working for Robert Sinskey Vineyards in Napa and opening Steak 954 at the W Hotel in Ft. Lauderdale, Fla. He comes to Pebble Beach Resorts most recently from Imperial No. Nine at the Mondrian SoHo Hotel in New York City.

At The Bench, Chef Ghalaini utilizes a range of seasonal options as well as local ingredients from Monterey Bay and the Salinas Valley to create a robust, but healthy and sustainable menu for guests. Using the innovative technique of wood-roasting and open-flame cooking, his recipes include a wide-range of international style from Asian to Middle Eastern, Italian to Latin American.



2014 | PBFW 131

PABLOMELLIN

Chef Mellin was born and raised in the village of Rio Nexpa, Mexico. He moved to the United States in 1986 and began his culinary career as a line cook at the Hog’s Breath Inn Restaurant in Carmel, Calif. After working in a variety of local Monterey fine dining restaurants, including the Sardine Factory, he embraced the opportunity to cook at Pebble Beach Resorts in 1991.

In 2000, Chef Mellin became Lead Supervisor at Roy’s at Pebble Beach, where he was able to hone his skills in Hawaiian-fusion cuisine. In 2005, he was promoted to Sous Chef, a position where he would gain a wealth of knowledge in Japanese products, global flavors and unique presentations. In 2008, Chef Mellin took over the reins of Roy’s at Pebble Beach as Chef de Cuisine.

As an active member in the community, Chef Mellin participates in numerous local special events such as Cooking for Solutions and Pebble Beach Food & Wine. At the 2010 Harvest Farm to Table, he won the award for “Best Dish.” Most recently, Chef Mellin was voted the 2013 Chef of the Year by the American Culinary Federation Monterey Bay Chapter.

Chef Mellin fell in love with Asian cuisine with its vast array of ingredients and intense flavors. Tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth and he has brought that passion to Pebble Beach Resorts.


JOHNHUI

Chef John Hui is the Corporate Pastry Chef for the world famous Pebble Beach Resorts on the Monterey Peninsula. Hui worked for many fine hotels including Caesars Palace Las Vegas, the Westin St. Francis, the San Francisco Hyatt Regency, the Westin Maui Hotel and the San Francisco Marriott. With more than 30 years experience, Hui has received many awards, medals and has appeared in numerous food magazines and cookbooks.

Chef Hui enjoys sharing his knowledge through teaching, culinary demonstrations, competitions, fundraisers, including international guest chef appearances in China, Singapore, Manila, Japan, Germany, Italy and New Zealand. His awards include the 2010 National AAC Joseph Amendola Award, ACF Presidential Medallion, Antonin Carême Medal, Las Vegas Chef of the Year, ACF Western Regional Pastry Chef of the Year and Chef Professionalism Award. Chef Hui has won numerous ACF competition medals and three prestigious Culinary Olympic Gold & Silver Medals from Germany.

In 2004, Chef Hui was also inducted in the honor society for chefs “The American Academy of Chefs.” He is currently on the ACF National Culinary Competition Committee and was a Pastry Coach for the 2008 Culinary Team USA, Coach and Manager of the 2004 Las Vegas Culinary Team and pastry chef for the gold medal-winning USA team in 1992. Chef Hui is an ACF Certified Executive Pastry Chef and a Certified Culinary Competition Judge.


132 PBFW | 2014

MARIOPEREZ

Born to parents in the culinary industry in El Paso, Texas, Chef Mario Perez began his career at Caesars Palace in Las Vegas, learning to cook French and Continental cuisine. There, he helped to prepare meals for Frank Sinatra, Orson Welles and other stars of the entertainment industry. Chef Perez would later open his first restaurant, The Aristocrat, and then The Gem in Carmel, Calif. Two years later, he joined the Pebble Beach Company and is currently Sous Chef at The Lodge at Pebble Beach.


ANATASIASIMPSON

Chef Anastasia Simpson was born and raised in Jakarta, Indonesia. She attended Paul Bocuse’s Ecole des Arts Culinaires et de l’Hotellerie in Ecully, France, followed by two internships, one at Hotel Raphael, Paris and the other at the Ritz Carlton, Laguna Niguel in California under Chef Christian Rassinoux.

Chef Simpson returned to Indonesia in 1996 and worked at the Hotel Shangri-La in Jakarta, a 661-room resort with a 3000-person banquet facility. This is where she discovered her passion for the banquet environment and special events in the pastry field. In 1998, she moved to Los Angeles, California and worked at the Ritz Carlton Huntington Hotel & Spa under Pastry Chef Jean-Marc Viallet.

In 2000, Chef Simpson moved to the Monterey Peninsula and began working for the Pebble Beach Company under the tutelage of Pastry Chef Maureen Heenan at The Inn at Spanish Bay. It was here that she became known for her keen eye for detail, as shown in all of her wedding cakes. In 2004, she began working under Corporate Pastry Chef John Hui, becoming his Assistant Pastry Chef in September 2007. In June of 2011, Anastasia Simpson was promoted to the position of Pastry Chef at the Inn at Spanish Bay where she develops and oversees all desserts for Roy’s, Peppoli and STICKS. In Addition, she handles all banquet events on and off property, including the Pebble Beach Concours d’Elegance and this year’s 7th Annual Pebble Beach Food and Wine.


2014 | PBFW 133

JEREMYTUMMEL

A native of Southern California, Chef Jeremy Tummel has an extensive education in the culinary industry and a wide-ranging experience in an array of cuisines over his career. His expertise in French-Asian dishes and Latin flavors combined with his vast knowledge of wine pairings brings yet another exciting page to the Stillwater Bar & Grill portfolio.

After teaching at the Santa Barbara City College Culinary Academy, Tummel helped open the Bacara Resort & Spa in Santa Barbara. After serving two years as the Executive Chef there, he accepted the same role in Kevin Costner’s restaurant Epiphany. Since then, he’s also spent time at the highly acclaimed Wine Cask Restaurant and Susan Feniger’s Ciudad restaurant in Los Angeles.

Chef Tummel was also recently featured at the Four Seasons Tokyo in Japan as an ambassador of Central Coast food and wine pairings. He has a strong bond with the ocean, the land and the ingredients they provide and, with proper technique, Tummel has developed a very unique and distinguished style that embeds itself perfectly in the world-class dining across the landscape of Pebble Beach Resorts.


ANGELATAMURA

Chef Angela Tamura is a native of New England who now calls California home. Having cooked all her life—a requirement for a girl with an Italian mother—Angela graduated from the University of Pennsylvania before realizing in her senior year she really wanted to create good food.

As part of her education at the New England Culinary Institute in Essex, Vt., she took two demanding internships, one at the Ritz-Carlton on Amelia Island, Fla., and one at Rialto Restaurant in Cambridge, Mass. After fulfilling her school requirements, she stayed on at Rialto for another two years to continue learning from James Beard Award-winning Chef Jody Adams. She then moved to Napa and took the position of Sous Chef at Bistro Don Giovanni, eventually moving up to Chef de Cuisine. In 2001, she joined the team at ZuZu. Then, after one year away, she returned as Executive Chef. Tamura has a love of Spanish and Latin American cuisine and is starting to explore other regions of the Mediterranean, such as Morocco and Greece for added inspiration. She prefers to work with local farmers, ranchers and purveyors, and to change the menu every few weeks in order to keep plates fresh and seasonal. She cooks from scratch whenever possible, making pâté, sausage, cheese, as well as desserts, pasta, pizza and bread.

Chef Tamura won Chef of the Year at the Napa Valley Mustard Festival and twice was the featured chef at the James Beard House in New York.

1.) Friday, April 11 12:00 PM - A Taste of Italy2.) Saturday, April 12 12:00 PM - Lexus Grand Tasting Saturday


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2014 | PBFW 135

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136 PBFW | 2014

Mad chef. In the photo, he’s looking at the camera through his wire-frame glasses, arms folded, a slight furrow in his brow. It’s a look I’d call intense. To a kid, he simply looks mad. We all get to choose how to remember Charlie Trotter based on snapshots, snap judgments, conversations, time spent working with him or that one unforgettable meal at his restaurant. Chefs talk about his tenacity and temper, his vision and seemingly superhuman work ethic, and how excruciating yet rewarding it was to make it through his kitchen, even if that realization didn’t come until much later in their careers.Loyal customers can tell of evenings fueled by the rarest wines, the most pristine ingredients and the attention of a man who made their lives feel richer than they already were on paper. Teens in Chicago’s underserved neighborhoods such as GarfieldPark and Humboldt Park have their own Trotter story to tell of sitting in the nicest dining room they have ever seen, pressed napkins on their laps, quiet as mice.Charlie called me a friend. I was always reluctant to call him the same. Your sources and interview subjects are not supposed to be your friends. But I liked him. I respected him. I found him fascinating, wry and smart. I called him Charlie while others called him “Chef” (though I

In January, it was announced that Rochelle Trotter will continue

her late husband’s work with the Charlie Trotter Culinary Education Foundation. Under her direction,

Charlie’s legacy and his passion for instilling his love of the culinary arts with youth of Chicago will live on.The following is an excerpt from

an essay about Charlie by Chicago writer Janet Rausa Fuller, published

on DNAInfo.com Chicago:


2014 | PBFW 137

often used the two interchangeably). I watched him do two rounds of cartwheels under a white tent at his 2010 wedding to his wife, Rochelle, while guests hooted and clapped him on.I also understood there was a purpose to our relationship that had developed over the years I spent writing about him, and I felt a certain privilege in this, a boundary to keep. He gave me the scoop published on Jan. 1, 2012, in the Chicago Sun-Times, that he would close his restaurant in August 2012 after 25 years. Months earlier, he had dropped me hints about big news to come and said he would call when it was time. “You have my word,” he said. IwasafeaturesreporterattheSun-TimesthefirsttimeIevercalledhim,forafluffylittlestoryIwaswritingaboutchefsandtheir cookbook collections.I guess you could say he took a liking to me. He returned my calls and put me on his holiday card mailing list and New Year’s Eve party list. He invited me to events at the restaurant, and kept inviting me even as I kept declining. The times I saw him at events outsideofhisrestaurant,Iwouldsayhelloandchatbrieflywithhim, noticing that not many people were coming up to him to do the same. At a dinner celebrating the restaurant’s 19th anniversary in 2006, for which Grant Achatz, Wylie Dufresne and others cooked, Charlie put me and another writer from New York in white chef coats so we could watch and take notes from the kitchen. My name on my jacket was misspelled, but I didn’t bother pointing it out. No need to watch someone get their ass handed to them for that mistake. I remember him spending time with us writers — more than I thought he should have, given all the heavyweights there that night — to make sure we had all we needed. The 20th anniversary dinner was bigger and brighter — Ferran Adria, Daniel Boulud, Thomas Keller, Heston Blumenthal, Tetsuya Wakuda and Pierre Herme, all under one roof. Charlie wasonfire,movingfromroomtoroomasstorytellerandhost,hisculinary dream team grinning behind him.Charlie was quotable and kept it relatively succinct when speaking in front of a crowd. One-on-one interviews were akin to taming a runaway train, as they twisted and turned, picking up speed. In recent years, he talked less frequently to the media, especially local journalists — or maybe it was that we called him less. If I needed someone to talk about the small-plates trend or how to make stock, I could call on any number of younger chefs in the city whose names had more buzz. But Charlie still had plenty to say. He was still jetting around the world for charity events and hosting inner-city kids in his

dining room. And every so often, he’d call. He also asked me to help write his next book. That kept me on a high for the next few weeks, as we chatted back and forth about the project. He had a clear vision, as always, of how to go about it and insisted I use his agent, but I told him I felt strongly about findingmyownagent.Fromthere, theprojectfizzled.I left theSun-Times at the end of 2011. The news of his restaurant closing made a big splash and kept him in the spotlight for the next year. Life went on. The last time we met in person was in March at his home. The restaurant had been shuttered for seven months. I was there to interview his wife, Rochelle, who’d auditioned to be the host of “Check, Please!” the restaurant review show on PBS. She is a force, a talker, bubbly and loud and as quotable as her husband, whom she called “Charles.” Rochelle and I sat at the kitchen counter as he drifted in, out and finally,backintotheroom.Hecouldn’tstandnotbeinginit. Their banter was charming, and the way they talked over each other was amusing. She ribbed him for giving up his daily run and letting his hair grow too long for her taste. He complained of her dipping into his stash of rare olive oil to use as moisturizer (“This is, like, the most expensive olive oil in the world,” he said). At one point, his son, Dylan, walked in through the back door, which prompted Charlie to talk to me about him in that embarrassing, third-person way parents tend to do with their kids. And then he gave me a tour of his house, from the basement tothetopfloor,whereallhisbookslive.Hepulledthreeofftheshelves that he wanted me to take home and read: “Siddhartha” by Herman Hesse, “A Confederacy of Dunces” by John Kennedy Toole and “To The Edge: A Man, Death Valley, and the Mystery of Endurance,” by Kirk Johnson. “I like giving stuff away,” he said. Charlie gave of himself for decades and I — we all — took. We continue to craft our own versions of him — as mad chef, temperamental genius, lagging leader,whateverfits.He alwaysmade good copy, but I remind myselfthat beyond the story, he was a husband, father, brother and son, too, someone I was close to but never really knew. I will never forget him.


138 PBFW | 2014

ULTRA SLEEK LIVING SPACESPicturesque Views with Unique Designer Interiors>> Modern Architecture with Spacious Interiors>> 1 & 2 Bedroom Floorplans Range from 860-2800 Sq. Ft.>> Exclusive Two Story Penthouses>> Expansive Windows Maximize Breathtaking City Views>> Stylish Kitchens with Stainless Steel Appliances>> Natural Stone Countertops>> Private Balconies>> Luxurious Bathrooms>> Large Closets>> Polished Hardwood & Natural Stone Flooring>> Bosch Washer & Dryer

AMENITIESLive in a Modern Masterpiece>> Resident Wine Cellar with Personal Storage & T asting Room>> 24-Hour Fitness Center>> Executive Business & Conference Center>> Elevators with Privacy Access Feature>> Premier Movie Screening Room>> Private Dedicated Parking with Controlled Access>> On-Site Pet Park

LEVEL 7Destination Social Scene>> Expansive Resort-Style Pool with Spa & Lounging Areas>> Spa-Inspired Cardior Room with Floor to Ceiling Glass>> 5,000Sq. Ft. Urban Serenity Garden>> Cabanas with Amazing City Views>> Full Service Catering Kitchen>> Gourmet Outdoor BBQs>> WIFI in Common Areas


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JOB NUMBERVERSIONPROJECTCLIENT

T O W H A T ’ S N E X T . G O O S E I S L A N D . C O M

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T:7.375 inT:4.83 in

B:7.375 inB:4.83 in

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PBFW14

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FEATUREDTONY ABOU-GANIMTHE MODERN MIXOLOGISTTony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won two Iron Chef America competitions; his first pairing cocktails with Iron Chef Mario Batali in “Battle Mango,” and most recently pairing cocktails in “Battle Tequila and Tortillas” with Iron Chef Jose Garces. His signature branded line of Modern Mixologist bar tools will be released in early 2013, as will his second book, Vodka Distilled (Agate, 2013). Abou-Gamin is also a partner at Inoteca Liquori in New York City.

GILLIAN BALLANCE, MSTREASURY WINE ESTATESGillian views the selection and enjoyment of wine as expertise without pretense, with an emphasis on the fun and excitement of exploration and discovery. Ballance has spent more than 20 years in the hospitality and fine dining industry, running award-winning beverage programs with a keen focus on wine education. In her free time, Ballance is traveling the wine world attending conferences and wine events or guest judging for wine competitions. Ballance is a graduate of New York University where she earned a Bachelor of Fine Arts degree. She received her Higher Certificate of Distinction as well as her Diploma in Wines & Spirits from the British Wine and Spirits Education Trust, and in 2012 earned the Master Sommelier diploma from the Court of Master Sommeliers. Ballance is the 18th woman in the world to earn this prestigious ranking. Ballance currently resides in Sonoma and is the Wine Director for the Lodge at Cavallo Point in Sausalito, where she oversees a 2300 selection wine list and 15000 bottle cellar for the luxury property’s 2 restaurants.

MICHAEL BEAULAC PINE RIDGE VINEYARDSMichael Beaulac learned about winemaking from “the school of hard knocks, starting as a cellar rat and working my way up.” In a previous job as wine buyer for a Portland, Maine jazz dinner club, Michael met Tim Murphy, co-founder of Murphy-Goode Winery. Tim was impressed by Michael’s palate and jokingly offered him a job. Little did Tim know that the following year Michael would call him and take him up on his unintended job offer. Thus began Michael’s eight-year career at Murphy-Goode Winery. Eager for a new challenge, Michael crossed the Mayacamas Mountains and, in 1997, began making wine from the Bordeaux varietals that first inspired him. Four years as winemaker at Napa Valley’s iconic Markham Vineyards in St. Helena, were followed by eight years as vice president and winemaker for St. Supéry Vineyards and Winery. Michael joined Pine Ridge Vineyards in 2009 as winemaker and general manager. “I have the best job in the world,” Michael explains with a smile, “I get to make wine in one of the most prestigious grape growing areas of the world and then I get to share and enjoy that wine with everyone I meet. I can’t imagine doing anything else.”

Guests

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FEATUREDKIM BETO SOUTHERN WINE & SPIRITSKim Beto is known by numerous industry folk for his dynamic and inspired work with Southern Wine & Spirits, but prior to working with Southern, he was the Director of Beverage for the MGM Grand Hotel in Las Vegas. Many also know him from his days as the Wine Director and GM at Postrio, and prior to that, he was at his restaurant, 231 Ellsworth.

CHRISTINA GRDOVIC FOOD & WINE MAGAZINEChristina Grdovic is senior vice president and publisher of FOOD & WINE, commanding an audience of over 10 million epicures who share a passionate, adventurous approach to cooking, wine, entertaining, restaurants, and travel. A 17-year FOOD & WINE veteran, Christina joined the magazine as an event marketing manager and rose through the ranks to become publisher in 2007. The brand’s insider intelligence now extends from the magazine to a multitude of platforms, including the recently launched FWx, a brand for foodie-obsessed millenials;foodandwine.com; digital editions; a branded books division; Top Chef television franchise with Bravo; Chefs Club by FOOD & WINE restaurant partnership; the renowned FOOD & WINE Classic in Aspen and over 15 leading epicurean events.

SHAYN BJORNHOLM, MSCOURT OF MASTER SOMMELIERSShayn is thrilled to be working (playing) alongside his idols in wine and food at Pebble Beach Food & Wine in 2014. After rewarding stints in the sommelier world as Wine Director of Canlis Restaurant in Seattle and the wine marketing world as Education Director of the Washington Wine Commission, his career is currently focused on wine education as the Examination Director for the Court of Master Sommeliers.

CHRIS BLANCHARD, MSCHATEAU MARMONTMaster Sommelier Chris Blanchard has a busy itinerary running the wine program at the Chateau Marmont in Hollywood, producing wine in the Napa Valley and France, as well as currently serving as the Managing Director with Kimberly Jones Selections. Chris was the Wine Director and Sommelier for REDD Restaurant, where San Francisco Magazine named Chris as the “Critic’s Choice Best Wine Director” naming him as one of the “4 Stars” in the entire San Francisco Bay Area food scene. Forbes Magazine featured his wine list at REDD as one of the “Top Wine Lists in the World” and Food & Wine Magazine has also featured his wine pairings at REDD, profiling his career calling him a “Star Sommelier”. He has worked many years as moderator, sommelier and guest speaker at the Pebble Beach Food & Wine and Masters of Food & Wine events in Carmel. With over 20 years in the wine business, Chris has created wine programs for the Solage Resort in Calistoga, Bardessono Resort and Redd in Yountville, Fly Trap in San Francisco, Sunset Marquis in Los Angeles, El Dorado Kitchen in Sonoma, and Bay 13 in Portland, Oregon, including the wine and cocktail programs for the 18 national outlet Piatti Restaurants and Paragon Restaurants. Chris currently resides in the Napa Valley.

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IAN CAUBLE, MS SOMM SELECTIan Cauble is one of just 202 Master Sommeliers in the world, and also one of the youngest. In 2011, Ian won the Gold medal for the ‘Best Young Sommelier in the World,’ and that same year he took first place as the TOP|SOMM in the United States for all ages. Ian was one of the main character in a popular wine documentary film called SOMM, which chronicled his three-year quest to become a Master Sommelier. Ian has rendered his sommelier services at restaurants including Aubergine, Le Quai, Fleur de Lys, Jardiniere, Spruce, and the Ritz Carlton Hotel. Ian also served as the U.S. Ambassador for Krug Champagne of France. Today, you can follow Ian’s worldwide hunt for exceptional wines at SommSelect.com, a free subscription website that caters to knowledgeable wine enthusiasts who wish to discover sommelier-selected wines to drink tonight, or to thoughtfully expand their collections. Each day, Ian presents a unique bottle of wine for purchase – from a private collection or a great bargain from an emerging label, or an opportunity to purchase the last few bottles of a stellar vintage – and offers them along with his learned insights and candid opinions.

ANDY CHABOT BLACKBERRY FARMAndy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the CIA to round out his education in the culinary arts and restaurant management. After a stint at Little Nell, Andy found his true interest in the front of house. He graduated from the CIA in 2001 and moved to Walland and began his career with Blackberry Farm in 2002. He soon became involved in the young wine program. In less than 6 years, Blackberry’s wine cellar grew from 17,000 bottles to 166,000. With Proprietor Sam Beall’s enthusiasm and passion and Andy Chabot’s talent on the floor, the wine program has become synonymous with the success of Blackberry Farm. Andy has proceeded past the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Biccorsani Scholarship. Andy and the Wine program hold 9 nominations in the Outstanding Wine Service category for the prestigious James Beard Awards. Today, Andy is responsible for all aspects of managing Blackberry Farm’s Grand Award winning wine program.

REBECCA CHAPA TANNIN MANAGEMENTRebecca Chapa is a Certified Wine Educator, Certified Sommelier, and holds the Diploma Wine and Spirits from the Wine and Spirits Education Trust in London. Chapa is Beverage Manager for SF Chefs, www.sfchefs.com, and has taught wine classes for consumers with her own company, Wine by the Class, since 2001. Chapa’s blog, www.rebeccachapa.com, explores wine, spirits, travel and culture. Chapa launched Tannin ManagementSM in 1999 in San Francisco. Now in its 15th year of business, Tannin Management spans both coasts with headquarters in San Francisco and Nantucket Island. Clients include Golden Gate Restaurant Association, Nantucket Vineyard, and Wines of Chile.

ELAINE CHUKAN BROWN HAWK WAKAWAKA WINE REVIEWSElaine Chukan Brown originally began writing about wine as a diversion from her career as a professional philosopher. She has since given herself to wine. Her work appears in World of Fine Wine, Wine & Spirits, Serious Eats, and on her own website WakawakaWineReviews.com. Previously, she served as Dartmouth College’s Charles A Eastman Fellow, and a McGill University Tomlinson Fellow, among others. Prior to her academic career, Elaine was a commercial salmon fisherman in Bristol Bay, Alaska.

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NELSON DAQUIP CANLIS RESTAURANTCanlis Wine and Spirits Director Nelson Daquip has been the most rapidly promoted employee in Canlis’ history, rising from Server Assistant, to Server, to Assistant Sommelier, to Wine Director in only four years. We weren’t the only ones to notice Nelson’s talent –Food and Wine Magazine featured him in their June 2005 profile of national up-and-coming Sommeliers. The following year, Wine and Spirits Magazine named Nelson one of the “Best New Sommeliers” of 2006. In 2008 he was recognized as Seattle’s “Best Sommelier” by Seattle Magazine, and in 2009 he received the Star Chef’s “Rising Star” Sommelier award. Most recently, Nelson was awarded the title of “Sommelier of the Year” at the 2012 Washington Wine Awards. He and his team earned the restaurant its 17th consecutive Grand Award from Wine Spectator in 2013.

MARK DAVIDSON WINE AUSTRALIABorn in London and raised in Sydney, Mark has over thirty years of experience in hotels, restaurants and the wine business in Australia, the United States and Canada; he spent fifteen of those years as a Sommelier. Mark is currently the Global Education Director for Wine Australia and North America’s foremost expert on Australian wine. He is extremely passionate about his work and dedicated to sharing his knowledge. Amongst his many achievements, he developed a wine education and restaurant etiquette course for Simon Fraser University Global Asset and Wealth Management MBA program and is currently studying for the theory section of the Master of Wine, having passed the rigorous tasting examination in 2012. Mark was director of the education program at Dubrulle Culinary Institute from 1997-2003 responsible for the WSET education program at all levels from entry to diploma. In 1990 Mark was named Best French Wine and Spirit Sommelier in British Columbia and in 2001 he was name Sommelier of the Year by the British Columbia Restaurant and Food Service Association.

DIDIER DEPOND CHAMPAGNE SALONPresident of the Executive Board of Champagne Salon and Champagne Delamotte. An exacting and passionate character to complement two renowned Champagne Houses. Didier Depond, born in Tours in 1964, inherited a love of wine at birth. He discovered the ancient mysteries and secrets of the “Grand” Champagnes and acquired the “savoir-faire” and the “savoir-boire” at the same time developing an intense but discerningly enthusiastic taste for quality wine and food. In 1994, Didier Depond became the head of the marketing department responsible for all the Champagnes, Wines and Spirits distributed by Laurent-Perrier. Since November 1997, with the backing of Bernard de Nonancourt, Yves Dumont, Chairman of the Laurent-Perrier Group, and the Group’s cellar master Michel Fauconnet, Didier Depond shapes the destiny of the two prestigious Champagne houses of Mesnil-sur-Oger, Salon and Delamotte. A man of passion and compassion, he is continually developing the outstanding image of these two exceptional wines.

FINTAN DU FRESNE CHAMISAL VINEYARDSOriginally from the southern end of New Zealand’s North Island, Fin graduated from Victoria University of Wellington at the age of 20 with a degree in geology. He then obtained a post-graduate degree in Viticulture and Enology at Lincoln University in Canterbury. Fin worked as a viticulturist at Martinborough Vineyards, one of New Zealand’s pioneering Pinot Noir producers. During his stint there, Fin spent four months in the U.S. working the 2001 harvest at Calera Wine Company in California’s Central Coast. After two years with Martinborough, Fin spent a few years learning about wine in Europe. On his way back to New Zealand in 2003, Fin was invited to work harvest at Adelaida Cellars in Paso Robles, where he met his future wife, Erin. Fin was then named assistant winemaker at Adelaida. Since New Zealand harvest is during the opposite season, Fin returned home to work two more harvests and, back in the States, took on consulting projects with various Paso Robles area wineries. In 2006, Fin joined Chamisal Vineyards, a premier Pinot Noir and Chardonnay winery in the Edna Valley of San Luis Obispo County, as winemaker.

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FRÉDÉRIC ENGERER CHÂTEAU LATOURBorn in a family of wine merchants, wine has been the number one hobby for Frédéric Engerer for the two last decades. Graduating with a business degree, his tasting skills were developed with Michel Bettane, a highly regarded French journalist known as one of the best wine taster in the world. At the end of 1994, François Pinault, owner of Château Latour, asked him to join the Estate as Commercial Director. Since then, he has devoted his time and energy to uphold the name and the distribution of Château Latour in the world. He became President of the company at the end of 1998 and has appointed an entirely new technical team whose first vintage is 1999. Since 1999, he has also supervised the complete renovation of the facility of the Estate (vatrooms, cellars, bottling line……). He is also in charge of Domaine d’Eugénie (Vosne-Romanée, Burgundy) since 2006 and Château Grillet (Northern Rhône Valley) since 2011.

ANDY ERICKSONMAYACAMAS VINEYARDSAndy Erickson has lived and worked in the Napa Valley since 1994, having redirected his efforts away from engineering and medicine, and toward growing grapes and making wine. Solidly hooked after his first harvest at Stag’s Leap Wine Cellars, Andy went on to study Enology at UC Davis while working with Spottswoode and Saintsbury wineries. After receiving his graduate degree, Andy officially embarked on an early winemaking career that would span over ten years between Harlan Estate, Staglin Family Vineyards and Screaming Eagle. Moving from full-time gigs to a range of independent consulting in 2011, Andy now has his hands in some of the most spectacular fruit grown in Napa Valley— currently Dalla Valle, Arietta, Dancing Hares Vineyard and Ovid—while also at the helm of his own brands, Favia Wines and Leviathan. Additionally, Andy is leading the winemaking program at the historic Mayacamas Vineyards.

ANTONIO GALLONI VINOUSAntonio Galloni is the Founder of Vinous, a wine media platform with subscribers in more than 40 countries. Vinous leverages multimedia and leading edge technology in creating an interactive environment that brings consumers into the world of wine. Antonio’s fascination with wine started at an early age. His parents retailed Italian wines, while his maternal grandfather had a deep love for Bordeaux, Burgundy and the Rhône. Antonio was reading avidly about major winemaking regions as a teen and wrote articles on Burgundy and Bordeaux for his high school French class. In 2004, while a student at MIT, Antonio launched his first publication, Piedmont Report, which quickly established itself as the premier guide in the world for Piedmont wines. Two years later Antonio joined Robert Parker’s The Wine Advocate where, as lead critic, he covered the wines of Italy, Champagne, California and Burgundy. Antonio has a BA from the Berklee College of Music and an MBA from the MIT Sloan School of Management. Antonio lives outside New York City with his wife and two children.

ANTHONY GIGLIO WINE WISE LLCAnthony Giglio is one of the most entertaining wine authorities on the planet. He is a journalist, sommelier, educator and author who has written several books, including Food & Wine’s annual Wine Guides for 2009, 2010 and 2011, as well as Cocktails in New York, and several editions of the enormously popular Mr. Boston Official Bartender’s Guide. Throughout his career Anthony has attracted countless fans and admirers nationally, all of whom appreciate his sense of humor as much as they do his insight and his perspective, which is that wine is best regarded as a pleasure, not a problem. Giglio is currently a wine correspondent for CBS News Radio as well as the wine columnist for La Cucina Italiana, the American edition of Italy’s most prestigious magazine dedicated to gastronomy. He has written for numerous publications, including Food & Wine, Travel + Leisure, New York, Esquire, Details, Robb Report, Worth, Every Day with Rachael Ray and Parade.

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RAY ISLE FOOD & WINERay Isle is executive wine editor of Food & Wine, the sophisticated trend-spotting and talent-seeking epicurean brand. In addition to overseeing the magazine’s wine department, Ray writes the monthly column Tasting Room and directs all spirits coverage. He was promoted from wine editor in 2010, and previously served as deputy wine editor and senior editor. Prior to joining Food & Wine in 2005, Ray was managing editor of Wine & Spirits. He has also worked in sales and marketing for a wine importer, and taught fiction writing at Stanford University. Ray’s articles about wine, food, and spirits have appeared in a wide range of publications including Wine & Spirits, the Washington Post, Martha Stewart Living and Gastronomica. He has been nominated for a James Beard Award, the highest honor for food and beverage professionals in the U.S. Ray regularly conducts wine-tasting seminars at epicurean events throughout the country and abroad and appears as a wine and spirits expert on national television, including NBC’s Today, CBS This Morning and CNBC. Follow Ray’s tasting adventures on twitter.com/islewine

NICK HETZEL, MS SAGEWith more than 10 years working as a Sommelier, Nick Hetzel, MS is currently the Lead Sommelier at Shawn McClain’s Sage Restaurant located in Aria Resort & Casino. In this position he was named Sommelier of the Year in 2013 by Las Vegas Seven Magazine, and 2012 Sommelier of the Year by his peers in the first annual Las Vegas Beverage Blowout. In 2009, he was part of the opening Sommelier team at Aria as the lead in the famed Sirio Maccioni’s namesake restaurant Sirio Ristorante. While attending the University of Nevada-Las Vegas, he worked in the kitchens of James Beard Award-winning Chefs Stephan Pyles and Mark Miller. In 2001, upon completion of his food and beverage management degree, he spent a year in the management training program with Houston’s Restaurant in Irvine, CA. Building on his love of wine, he worked as Sommelier at Rosemary’s Restaurant for four years in Las Vegas, and two years as Sommelier at the acclaimed Redd Restaurant in the Napa Valley before moving back to Las Vegas to open Morels French Steakhouse as the Beverage Director in 2007. After years of intense study, Nick passed the rigorous Master Sommelier Exam in July 2013.

ANDREA IMMER-ROBINSON, MSJGR PRODUCTIONSAndrea Robinson is one of only 17 women in the world to hold the title of Master Sommelier and the first woman to be awarded Best Sommelier in America. Her food and wine TV series, Daily Tastings, which she hosts and co-produces with her husband John Robinson, airs daily on www.AndreaWine.com. She is the author of 5 top-selling books on wine and food including Everyday Dining with Wine, which won the prestigious IACP cookbook award. She is also a 3-time James Beard Award winner, honors graduate of The French Culinary Institute’s Classic Culinary Arts program, and host of her own video wine course on www.andreawine.com. Her most recent book, Andrea Robinson’s 2011 Wine Buying Guide for Everyone, released in the fall of 2010. In addition, Andrea has created her own ground-breaking wine stemware series called The Oneä. After 3 years of designing, testing and tasting, Andrea has developed one perfect white wine glass and one perfect red wine glass to optimize all white and red wines.

JAY JAMES, MSCHAPPELLET VINEYARDA Master Sommelier since 1997, Jay was tapped to be the opening Director of Wine for The Bellagio Resort in Las Vegas. Currently he leads the Fine Wine division for Southern Wine & Spirits Nevada as Vice President – Fine Wine. Often featured in national print and broadcast media as well as many wine and food events, Jay currently serves as Vice President of The Guild of Sommeliers Education Foundation and is a member of the Court of Master Sommeliers, where he is actively involved with the organization’s education and examination efforts. Jay grew up in Atlanta, Georgia dreaming about playing guitar in a rock band (which he did) and flying jets (which he did not), and got into the wine business by accident - just like the rest of us.

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JORDAN MACKAYSAN FRANCISCO MAGAZINEJordan Mackay is the James Beard Award-winning wine and spirits writer for San Francisco magazine. His writing on food, wine, spirits, and beer has also appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, Wine and Spirits, Food & Wine, Gourmet and others. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers, was released in October 2010, winning a James Beard award in 2011.

PURIFICACION MANCEBO LOBEBODEGAS VEGAS SICILIAPuri Mancebo is originally from Valladolid in Spain, main town in the Ribera del Duero wine region. Her link to wine was originally a hobby, visiting wineries while studying abroad and tasting wines with friends. Her first job in the wine business was as an export manager in the group Tokaj Oremus in Hungary. Puri lived in Hungary for a year helping with the exports in Europe. Next she joined the team in Spain and became export Manager at Vega Sicilia, which is where she currently resides.

CARLTON MCCOY, MS THE LITTLE NELLMaster Sommelier Carlton McCoy, 28, began his career in food and beverage early, enrolling in a culinary arts course in high school. A scholarship to The Culinary Institute of America then led McCoy to his true passion: wine and service. Since his time studying, Carlton has not lost his sense of adventure and has traveled the world in search of great wine and spirits. He has worked in such celebrated environments as Thomas Keller’s Per Se, Marcus Samuellson’s Aquavit, Tom Colicchio’s Craft Steak in New York, as well as Eric Zeibold’s CityZen at The Mandarin Oriental in Washington, DC and landed finally at The Little Nell in Aspen, CO. Carlton came to The Little Nell in Aspen, Colorado, in November of 2010, inspired by its wine spectator Grand Award-winning program and the exciting reputation of the property. The Little Nell has employed ten of the 118 master sommeliers in North America including Carlton. Carlton McCoy was just recently named the Wine Director at The Little Nell, becoming the youngest to ever hold that title.

CHRIS MAZEPINK ARCHERY SUMMITAfter receiving a Bachelor’s degree in Cultural Anthropology from Hartwick College in New York, Chris Mazepink went on to pursue his passion for winemaking. He completed his graduate studies at Oregon State University, where he graduated with a degree in Fermentation Science. Prior to taking his role as general manager and winemaker at Archery Summit, Mazepink worked as director of winemaking and viticulture at Benton Lane Winery in Monroe, Oregon, where he created highly-regarded wines and oversaw all vineyard and winemaking operations for the 26,000-case production winery, including a 145-acre estate vineyard. Before working at Benton Lane Winery, Mazepink worked at Shea Wine Cellars, starting as assistant winemaker before being quickly promoted to winemaker. During his four year tenure at Shea Wine Cellars, Mazepink worked with a consultant to fine-tune the house style and introduce new blends, simultaneously growing the winery’s production from 2,400 cases to 6,000 cases annually. He began his impressive career as an assistant winemaker at Lemelson Vineyards, an ultra-premium winery located in Carlton, Oregon in 2002.

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BRIAN McCLINTIC, MSLES MARCHANDS WINEBrian brings 15 years of hospitality experience with him to Caveau Wine Bar & Merchant, a career spanning the major restaurant hubs of Los Angeles, Aspen, San Francisco, and now Santa Barbara. McClintic was one of four subjects featured in the documentary SOMM, which chronicled his journey to the elusive Master Somellier title -- becoming the 107th individual in the U.S. to attain this honor. SOMM was recently picked up by Samuel Goldwyn Films and awaits a summer release. In addition to Caveau, Brian, and business partner, Eric Railsback, have teamed up on a Santa Barbara Syrah project called Vallin, along with local winemaker, Justin Willett and fellow Master Sommelier Dustin Wilson.

MARIENA MERCERTHE COSMOPOLITAN OF LAS VEGASLas Vegas-native Mariena Mercer is known for her molecular prowess and chemical manipulation of matter. For more than nine years, Mercer has crafted her own whimsical style for layering cocktails with gastronomic and scientific techniques. As Chef Mixologist, Mercer oversees the cocktail creation for The Cosmopolitan of Las Vegas, including operation of the beverage production kitchen, making the resort’s fresh scale beverage programs one of the largest in the world. Mercer started her rather unconventional career in spirits when the title ‘Tequila Goddess was created for her. In this role, she acted as a tequila ambassador and expert. She traveled to Jalisco, Mexico, studying firsthand at regional agave distilleries with jimadors and experiencing every step of the revered process. Mercer then began consulting on Tequila based programs and inevitably became passionate about the culinary side of things. In addition to her time behind the bar, Mercer enriched her beverage education through terroir, touch, and taste, while traveling the world studying at distilleries in New York, Los Angeles, Miami, Scotland and Mexico.

ROLAND MICU, MS ROSE.RABBIT.LIERoland Micu is one of 211 individuals globally who have achieved the title of Master Sommelier, and is currently one of the youngest Master Sommeliers in the world. In 2012, Roland was awarded the title of TopNewSomm 2012, winning the Guild of Sommeliers’ annual competition for professionals under 30 years of age. Roland began to study wine in the summer of 2007 while attending the Certified Sommelier Program at the Professional Culinary Institute. Roland spent years working in the wine industry, first as a sommelier at Alexander’s Steak House, where he helped shape an award-winning wine list with Master Sommelier Eric Entrikin. Roland went on to become the Wine Director at La Toque in Napa. In addition to managing a million-dollar-plus wine program, Roland’s interest in education was sparked as he taught wine education to guests and employees. Later, he was the Wine Director for the Michelin two-star restaurant Coi before becoming the Associate Director of Wine Education at the International Culinary Center. Currently, Micu works as the Wine Director for Rose. Rabbit. Lie. located in the Cosmopolitan of Las Vegas, where he oversees a wine program offering one of the largest selections of Grower-Champagnes in the country.

ALAN MURRAY, MSINTERNATIONAL CULINARY CENTERMaster Sommelier Alan Murray had his first glass of “quality wine” in the Hunter Valley, north of Sydney, Australia, where he was raised. After that glass, he spent nearly all of his vacations in Australia’s diverse wine regions, tasting, and learning as much as possible. “I haven’t stopped asking questions since,” states Murray. In 1998, Murray moved to San Francisco where he took a job at Rubicon restaurant in order to work with the highly esteemed Master Sommelier Larry Stone, who was running an ambitious wine program and had compiled an encyclopedic wine cellar. With Stone’s encouragement, Murray began working towards his Master Sommelier diploma with the Court of Master Sommeliers. He became wine director at Masa’s in 2001 and was awarded his Master Sommelier diploma in February 2005. In doing so, Murray became the first Australian to earn that distinction. In 2009, Murray started teaching at the Professional Culinary Institute in Campbell California. Now known as the French Culinary Institute, Murray continues to teach and guide young sommeliers.

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CHRISTINA PEROZZIGOOSE ISLAND BEER COMPANYNamed Best Beer Sommelier by Los Angeles Magazine Christina Perozzi, aka, The Beer Chick, has gained a large following as one of the top beer experts in the United States. In addition to consulting she is also an author and public speaker. Christina realized her affinity for the beer world while managing the famous Father’s Office in Santa Monica, CA. Seeing the growing interest in craft beer and the lack of beer knowledge in the world, she started her own beer consulting company in 2005. In 2009 she co-authored the book The Naked Pint: An Adulterated Guide to Craft Beer with fellow friend in beer Hallie Beaune (The Penguin Group, New York, NY). An avid home brewer, Christina teamed with Hallie again to write The Naked Brewer: Fearless Homebrewing Recipes, Tips, Tricks & Rule-breaking Recipes which was released in October of 2012 (The Penguin Group, New York, NY). Christina was a host for the one-hour special on The Cooking Channel called “Eat This, Drink That” and has been featured on FOX’s Hell’s Kitchen, Cooking Channel’s “Foodography,” Gourmet Magazine, and is a reoccurring expert on The Hallmark Channel’s ‘Home and Family’ and on KCRW’s Good Food program..

RAJ PARR SANDHI WINESThough food was Rajat Parr’s first love, wine became his great passion. Rajat has encountered the best of both worlds through his work as wine director for Mina Group’s restaurants including its signature property, MICHAEL MINA, and RN74, a Wine Spectator 2010 Grand Award of Excellence winner. Born in Calcutta, Rajat credits his uncle in London for first introducing him to great wines. After earning a bachelor’s degree in Hotel Administration, Rajat entered the Culinary Institute of America at Hyde Park, New York. He began his wine career as an apprentice to one of the industry’s most acclaimed master sommeliers, Larry Stone at Rubicon in San Francisco. Rajat continued on to bring his expertise to award-winning Fifth Floor in before being named wine director of Mina Group. Rajat mastered the art of recognizing the impressions that elements imprinted upon wines and quickly became known for his ability to identify vineyards, producers, and vintages by taste alone. Rajat’s interest shifted further towards winemaking, and in 2011, Rajat launched Sandhi, which produces Pinot Noir and Chardonnay in partnership with Charles Banks and Sashi Moorman. In 2013, Rajat released wines from his new estate vineyard, Domaine de la Cote.

TEGAN PASSALACQUATURLEY WINE CELLARSA veritable human viticultural vade mecum, Tegan shares Larry’s passion for old vine vineyards and the wines they painstakingly produce. After graduating with a Bachelor of Science in Public Health from Sacramento State in 2001, Tegan got his start in the wine business as a lab technician at Napa Wine Company, supplemented by night classes in Viticulture & Oenology at the Napa Junior College. In 2003 he headed to New Zealand for an internship with Doug Wisor at Craggy Range. While there he sent a letter to Ehren Jordan, then winemaker for Turley, and was hired as a harvest intern in 2003, but was quickly offered a full time job when his talent in the vineyard became apparent. Tegan has since further honed his skills working harvests with Alain Graillot in the northern Rhône Valley as well as Eben Sadie in Swartland, South Africa. Between his travels & rigorous vineyard duties, Tegan began gradually taking on more of the Turley winemaking responsibilities as well, becoming head Winemaker & Vineyard Manager in 2013. A founding member of the non-profit Historic Vineyard Society, he now oversees the winemaking and vineyard duties for all 38 vineyards and 34 wines at Turley.

NICOLAS POTELDOMAINE DE BELLENE AND MAISON ROCHE DE BELLENEMy parents, owners of Domaine de la Pousse d’or, have been looked up to for the quality of their 1er Cru. My father was a pioneer of the winemaking industry and transmitted me his will to produce top quality wine. At the age of 17, I left France for Australia, worked for a Domaine in Meurseault, moved to California where I worked for Tom Dehlinger, Discovered Domaine Roumier, Mount Mary vineyard and returned to France in 1992. I opened Maison Nicolas Potel in 1997, a profitable business, our turnover rose from €500,000 to €10 million in 10 years. I sold it in 2004 and left in 2008 to give birth to Maison Roche de Bellene located in Beaune. It produces 60 different appellations. Thanks to my relations in the wine business I was able to accede to certain allocations of wine. In fact, in 2000, Stephane Aviron, one of my close “wine contacts,” and I created Potel-Aviron. We produce 9 types of Beaujolais. My companies are productive, but I aim to make them stronger: 2014 will be a decisive year for our businesses: Domaine de Bellene will expand from 22 to 35ha, Potel-Aviron will gain a new winery, and we’ll buy back Nicolas-Potel. Last but not least, I plan on building the first completely organic French winery.

2014 | PBFW 149


DLYNN PROCTOR PENFOLDSDLynn comes to Penfolds with extensive experience working with the best in the fine dining business, retail sales, fine and rare wine brokerage, and international education. DLynn, a passionate Penfolds Ambassador, is instrumental in Penfolds education programs, media relations, radio, and Re-corking Clinics across the Americas. In addition, he travels extensively to speak publicly and represent the iconic brand to customers, consumers, journalists, and distributors in a variety of global forums. Mr. Proctor was named “Best Sommelier in America” by Wine & Spirits Magazine in 2008, was a finalist in The Chaîne des Rôtisseurs Société Mondiale du Vin Best Sommelier in America Competition in 2008 and 2009, and was named to the National RUDD Scholars of 2011. DLynn has been featured in Decanter, Wine Spectator, Wine & Spirits Magazine, Everyday with Rachel Ray, WineSearcher, and many other publications. A veteran of VinItaly, he is a member of the Chaine des Rotisseurs and the American Sommelier Association. Mr. Proctor is one of the four featured subjects in the documentary ‘SOMM’, covering the three year journey through six countries of filming to becoming a coveted Master Sommelier.

ERIC RAILSBACK LES MARCHANDS WINEEric Railsback was recruited by the Mina Group in 2009, while his talents as a sommelier caught the eye of Rajat Parr. Though only 26 years old, he brings over a decade of restaurant experience with him as a wine professional, spanning such programs as the Wine Cask in Santa Barbara, as well as Gordon Ramsay and Mozza in L.A. Eric’s particular affection for the wine and culture of the old World has led to multiple trips abroad, where he has honed his command of the French language, while working harvests for such illustrious producers as Domaine Dujac in Burgundy, and Weingut Emmerich Knoll in Austria. He currently heads a team of talented sommeliers at the renowned, Burdundian hot spot, RN 74, in San Francisco.

HERVE ROBERT DELAS FRERESHervé ROBERT was born in Lyon in 1959. Just after he passed his “baccalaureat,” Hervé wanted to dedicate to Wine and became a sommelier at the “Fouquet’s.” In order to validate such a great wine experience, Hervé then graduated from the IGS Institute in Paris (Business Administration – Food Industry) where he obtained his Master in 1986. In 1987, Hervé joined the House of Louis Roederer Champagne and worked alongside with Fabrice Rosset as Sales Executive in Paris for Champagne Louis Roederer, Joesph Drouhin – Burgundy wines and Ramos Pinto – Port. Then and from 1991, Hervé has held/holds the following positions: Export Director of Delas Frères – Côtes du Rhône, U.S Export Manager of William Pitters / Malesan – Bordeaux, Area Export Manager (overseas markets) of Cordier – Bordeaux, and Export Manager of Calvet & C° - Bordeaux. Hervé is a sportsman and enjoys skiing, golfing, jogging and playing tennis when times permit. He likes gastronomy and loves to cook.

SABATO SAGARIA, MSUNION SQUARE HOSPITALITY GROUPSabato began his career in the hotel business in 1997 when he joined The Greenbrier Hotel working both in and out of the kitchen. By age 23 he was named Beverage Director and Sommelier, the youngest individual to assume this responsibility in the 226-year history of the resort. In 2007 after working with Patrick O’Connell presiding over the Grand Award winning wine program at the legendary Inn at Little Washington, he joined the Little Nell Hotel. In his current role, Sabato has helped redefine the food and beverage operations at one of the premier luxury resorts in the country. He has designed and developed four restaurant concepts, the worlds 1st ski in-ski out pop-up champagne bar on Aspen Mountain, and joined forces with Daniel Johnnes to create La Paulee Aspen, bringing legendary Burgundy winemakers and Michelin starred chefs Daniel Boulud, Michael Mina and Michel Troisgros to the resort for an unparalleled event centered around wine, food, and skiing. In May, 2012 Sabato became the 4th Bald Master Sommelier in the United States part of that journey was featured in the upcoming documentary SOMM. He now enjoys a cold beer and more than ever!

150 PBFW | 2014


TED SEGHESIOSEGHESIO FAMILY VINEYARDSGrowing up next door to Seghesio’s Healdsburg winery did not immediately inspire Ted Seghesio to be a winemaker. Ted attended University of the Pacific and played baseball while earning a bachelor’s in business. Returning home in 1975, he went to work in the family vineyards, expanding his knowledge of viticulture and, particularly, the Seghesio vines. In 1977, at the prompting of his mother, Fay, Ted headed to the University of California at Davis and enrolled in Enology and chemistry courses. Returning to Healdsburg in 1979, Ted started converting the Healdsburg bulk winery to premium varietal production, purchasing oak barrels and stainless steel fermentors. The first Seghesio wines were introduced in 1983. Ted believes winemaking truly begins in the vineyard: “You must do all you can to produce good grapes, then guide them into wine,” he explains. “My goal is to make the best wine I can, a wine that is accessible when young, yet balanced to age.” Ted will tell you his goal as a winemaker is to make a wine people seek out. And that he has done, as his wines have been named to the Wine Spectator’s annual Top 100 List eight times. Ted has been honored with Decanter’s Best American Red Trophy in 2007, by Food & Wine’s American Wine Awards and by the San Francisco Chronicle’s Wine Competition as Winemaker of the Year.

JUSTIN SEIDENFELD RODNEY STRONGJustin Seidenfeld’s winemaking career began in Sebastopol, California, where he was an intern at Iron Horse winery in 2005. There, the regular work of the cellar kicked off a quick rise in winemaking responsibilities that landed him a job in 2006 at the venerable Robert Mondavi Winery in Oakville, California. Justin started working for Rodney Strong in the spring of 2010. As a harvest enologist at Mondavi, Seidenfeld walked some of California’s premiere vineyards and gained a comprehensive understanding of quality land and viticulture. Continuing on to become an enologist, he took that experience into winemaking and supervised the winemaking of Estancia, Clos du Bois, Simi and others within the Constellation portfolio. Additional responsibilities included overseeing small lot Cabernet Sauvignon and Pinot Noir winemaking. At Rodney Strong, Justin will work alongside longtime winemaker, Rick Sayre, in the winery’s main cellar. Seidenfeld graduated from the University of California, Davis in 2006 with a B.S. in Viticulture & Enology. Justin lives in Santa Rosa with his wife Dena and daughters Madison and Lila.

MICHAEL SILACCIOPUS ONE WINERYMichael Silacci joined Opus One in March 2001 as Opus One Winery director of viticulture and enology and became winemaker in January 2004, taking on responsibility for all aspects of viticulture and winemaking. Prior to his appointment at Opus One, Mr. Silacci spent 6 years as winemaker at Stag’s Leap Wine Cellars, one year as winemaker at King Estate in Oregon, and 6 years at Beaulieu Vineyard. He also made wine in France and Chile. Mr. Silacci holds a master’s degree in viticulture from the University of California, Davis in addition to undergraduate degrees in enology from the University of California, Davis and the Institute d’Oenologie at the Université de Bordeaux. Advancing a holistic vision of winegrowing as the ultimate expression of terroir, Mr. Silacci ensures that the connection between viticulture and winemaking at Opus One is seamless, reflecting the philosophy of founders Baron Philippine de Rothschild and Robert Mondavi. Mr. Silacci seeks to enhance tradition and maintain innovation. His wines express time and place. Opus One produces luxury wines at its Napa Valley winery in Oakville, California. The 2009 vintage is now distributed in all 50 U.S. States and 68 countries worldwide.

JOSEPH SPELLMAN, MSJUSTIN VINEYARDS & WINERYJoseph Spellman, MS is a Winery Sommelier for JUSTIN Vineyards and Winery. Since 1979, he has worked principally as a sommelier, in Chicago’s top restaurant cellars, including Tango, Maxim’s, The Pump Room, The Park Hyatt Hotel, and Charlie Trotter’s. He has also had stints in wine retail, wholesale, and importing companies, as well as Joseph Phelps. He has been a leading wine educator, writer, and consultant, and has led wine seminars in the US, UK, Japan, and Australia. Joseph earned the prestigious Master Sommelier Diploma in 1996. He is a frequent instructor and examiner in the Court of Master Sommeliers, and in 2005 was elected Chairman of the American Chapter of the Court. He has also passed the difficult Certified Wine Educator Examination, in 2003, and has studied for the Master of Wine Diploma with its top instructors. Another rare achievement was winning the 1997 French Sommelier Competition in Paris sponsored by SOPEXA, and the title “Best Sommelier in the World in French Wines and Spirits.” He is only the second American to have done so. In the following year (1998) he was named the Bon Appetit Wine & Spirits Professional of the Year.

2014 | PBFW 151


LARRY STONE, MS HUNEEUS VINTNERSLarry Stone is the Estates Director of Quintessa in Rutherford and works with Huneeus Vintners on other projects such as Neyen in Chile and Flowers in Sonoma Coast. He is also the Dean of Wine Studies for the International Culinary Center. Prior to this appointment, Stone was President of Evening Land Vineyards and general manager of Rubicon Estate in Rutherford. He is a two-time recipient of the James Beard Award for Outstanding Wine Service. An English-certified Master Sommelier, Stone passed the examination on his first attempt. He was elected to the board of directors of the Court of Master Sommeliers in 2004 and became a trustee of the James Beard Foundation in 2005. He is the only American to earn the title of Master Sommelier from the Union de la Sommellerie Francaise. His wine-buying and management expertise brought acclaim to the wine programs at the Four Seasons Olympic, Ritz-Carlton and Four Seasons Chicago hotels, Charlie Trotter’s restaurant, and finally Rubicon restaurant, which was an iconic destination in San Francisco for 15 years.

CHRIS TANGHE, MSARAGONAChris Tanghe has been working in restaurants since the age of 13 where he started as a dishwasher. He then cooked his way through high school and attended the Culinary Institute of America in Hyde Park, NY. There he discovered wine and its amazing ability to elevate a dish. While working as a professional cook, the time spent studying wine steadily increased until he realized in 2005 that he wanted to pursue the Master Sommelier diploma. While working in Seattle’s top restaurants he passed on his second attempt in 2013. He is now the Wine & Service Director for Aragona in downtown Seattle.

ANNE THULLANNE THULL FINE ART DESIGNSLocal resident and Pebble Beach Food and Wine’s Featured Artist, Anne Thull, has played an important role in helping to celebrate the fine art of food and wine by displaying her limited edition lost wax method in bronze Grapevine Sculpture series. Anne’s maternal grandparents brought a precious grapevine cutting from Italy in 1906 when they immigrated to America. One hundred years later their granddaughter cast the mature vine into bronze, in tribute to her grandmothers fine food and her grandfather’s delicious family wine. Anne’s perspective on living life is melded in the creative process. As with most artists, her interest in art began in childhood while observing the wonders and colors of nature. Anne’s unlimited curiosity fostered her imagination and fueled her innate passion to create. At age seven her first formal drawing was of a Goldfinch from her family’s dictionary. At twelveshe enjoyed sitting on the front porch of her home inviting neighborhood children to sit next to her and describe a scene they wanted to color-in. Anne would sketch scenes from dinosaurs to fairies so each child had their own imagined drawing to color-in at home.

MICHAEL K. TRUJILLO SEQUOIA GROVESequoia Grove’s winemaker since 1998, Michael Trujillo was made head of all winemaking operations and decisions in 2001. With a mission to elevate the wines, while preserving the authentic spirit the winery was founded upon, he transitioned Sequoia Grove into a new era. “In my winemaking I strive for balance and varietal character to come through. I don’t get carried away with the big, high-alcohol wine trend that influences much of the industry today. I strive for richness and balance from start to finish. This is the way I make wine,” says Michael Trujillo, of his winemaking philosophy, one he has been honing since he began his career in the wine industry in 1982, alongside Sequoia Grove winemaker and owner, Jim Allen. Born in La Jara, Colorado, Mike grew up farming on his family’s ranch. On a visit to Sequoia Grove one spring during 1981, when he was a student at Colorado College, Mike received a job offer from Jim Allen. In Sequoia Grove’s vineyards and winery, Mike learned his craft from Jim, as well as consultants Andre Tchelistcheff and Tony Soter, and later enrolled at University of California Davis and the Napa Valley School of Cellaring.

152 PBFW | 2014


MORGAN TWAIN-PETERSONBEDROCK WINE CO.Morgan Twain-Peterson is the founding winemaker and owner of Bedrock Wine Co.. Bedrock works with a number of vineyards throughout the state of California, most of which are over 50 years of age with a particular emphasis on old vine field blends. In addition to Bedrock Wine Co. Morgan is also the co-founder of Under the Wire, a small sparkling house dedicated to making artisan sparkling wines from single-vineyards, single-varieties and single-vintages, as well as the co-founder of Abrente Wines, which focuses on wines of Galician origin. Morgan also is a partner in Sunbreak Vineyard Services which oversees his families 120 acre Sonoma Valley Vineyard along with several other vineyards for Bedrock Wine Co.. Along with this he is a founding member of the Historic Vineyard Society, a non-profit dedicated to raising awareness and appreciation of California’s viticultural antiquity.

ARNAUD WEYRICHROEDERER ESTATEArnaud Weyrich, Vice President of Production and Winemaker at Roederer Estate, actually began his career as an intern at Roederer Estate after graduating in 1993 from the prestigious Montpellier school, “Ecole Supérieure d’Oenologie - ENSA-M” with a Master of Science in Viticulture and Enology. After completing his internship, Arnaud held a position with the large multinational retail company “Groupe Promodes” where he managed all quality control issues for beverages under the company’s private label. He then returned to Roederer Estate with his wife and two children as Assistant Winemaker, supervising all winemaking operations. With a strong and diverse background in all winemaking techniques from the traditional to the more technical methods, Arnaud moved to France where he was the Chief Technical Officer in charge of Development for Champagne Louis Roederer. When the opportunity arose, Arnaud moved his family back to Roederer Estate and today manages the growing winery in all aspects from the vineyard to the day-to-day business. When he’s not busy in the lab or working the vineyards, one can find him on the tennis courts or with his two young sons on the ski slopes.

EMILY WINES, MSKIMPTON HOTELS & RESTAURANTSIt’s hard to imagine a woman with the surname “Wines” ending up as anything other than one of the country’s top sommeliers. Master sommelier Emily Wines has not fallen short of the calling with her most recent position as wine director at Kimpton Hotels and Restaurants. After living in San Luis Obispo, California, she developed first-hand knowledge about the wines of California’s Central Coast. In pursuit of a more serious wine career, Emily moved to San Francisco to work at Elka Gilmore’s eponymous restaurant, Elka. She then joined the Fifth Floor restaurant in downtown San Francisco in 2000. Under the mentorship of Rajat Parr, Emily was promoted within nine months to assistant sommelier and in 2005 took over as Wine Director. In 2008, Emily became one of only 96 people in the United States to earn the designation of master sommelier. Emily was also awarded the prestigious Remi Krug Cup for passing all three sections of the certification exam on her first attempt, and she is one of two women to ever achieve this remarkable feat.

LAURA WERLINLAURA WERLIN CHEESE ESSENTIALSLaura Werlin is one of the country’s foremost authorities on cheese. The author of five award-winning books on the subject, Werlin is a sought-after speaker and spokesperson for consumer and trade organizations, and a frequent television and radio guest. As an expert in American artisan cheese, specializing in cheese and wine pairing, Werlin received the James Beard award for her book The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on this subject. Her newest book centers on a timeless American favorite - grilled cheese. In Grilled Cheese, Please! Werlin shares tips and recipes for creating the perfect grilled cheese sandwich. Her first book on grilled cheese, Great Grilled Cheese, released in 2004, was the winner of the World Gourmand Award for best cheese book in the world.

Coastal Luxury Catering

Special Events ~ Weddings ~ Corporate Events

95 Prescott Ave., Monterey, CA 93940 ~ 831.324.0771 ~ [email protected]

coastalluxurymanagement.com

The Art of Entertaining...

Savor Sustainability with celebrity chefs & delectable events—from the Friday-night Gala to Saturday’s lively dessert and dance Party with Alton Brown. May 16-18,2014 www.cookingforsolutions.org

Monterey Bay AquariumCooking F or SolutionsA Grand Culinary Celebration

Hugh Acheson

Carla Hall

Jose Garces

John Ash

Alton Brown Cindy Pawlcyn

Art Smith

CFS Epicure 2014-3.14.Final 1 3/14/14 4:19 PM

SEVENTH ANNUAL PEBBLE BEACH FOOD & WINE SEVENTH ANNUAL PEBBLE BEACH FOOD & WINESEVENTH ANNUAL PEBBLE BEACH FOOD & WINE

156 PBFW | 2014

SOMMELIERSEpicure

FIRST NAME LAST NAME AFFILIATION CITY/STATEGillian Ballance, MS Treasury Wine Estates Napa, CAKim Beto Southern Wine & Spirits San Francisco, CAShayn Bjornholm, MS Court of Master Sommeliers Seattle, WAChris Blanchard, MS Chateau Marmont Hollywood, CAIan Cauble, MS SommSelect Napa, CANick Hetzel, MS Sage Las Vegas, NVAndrea Immer-Robinson, MS JGR Productions Napa, CAJay James, MS Chapellet Vineyard Napa, CABrian McClintic, MS Les Marchands Santa Barbara, CACarlton McCoy, MS The Little Nell Aspen, CORoland Micu, MS Rose, Rabbit, Lie Las Vegas, NVAlan Murray, MS International Culinary Center Campbell, CARajat Parr Sandhi Wines Santa Barbara, CASabato Sagaria, MS Union Square Hospitality Group New York, NYJoseph Spellman Justin Vineyard & Winery Paso Robles, CALarry Stone, MS Huneeus Vintners Napa, CAChris Tanghe, MS Aragona Seattle, WAEmily Wines, MS Kimpton Hotels San Francisco, CA

Jeff Bareilles Manresa Los Gatos, CAEduardo Bolanos Mozza Los Angeles, CANicole Burke Krug Champagne Nicole Burke Champagne Krug New York, NYMark Buzan Carmel, CAStephanie Caraway Mercantile Dining & Provisions Denver, COJason Carlen Spiaggia Chicago, ILTony Cha Realwinelists San Francisco, CARebecca Chapa Tannin Management San Francisco, CAMary Christie Bar Tartine San Francisco, CASarah Clarke Osteria Mozza Los Angeles, CAAmy Currens Regal Wine Co. San Francisco, CANelson Daquip Canlis Seattle, WADeanna Dwyer Prospect San Francisco, CAEric Espuny Domaine Leroy San Rafael, CAMarita Esteva La Crema Napa, CAHayden Felice POT at the Line Hotel Los Angeles, CADan Fredman Dan Fredman PR Malibu, CAChuy Galvan Titan Wines Los Angeles, CAMichele Garber Girl Meets Grape Los Angeles, CAAlan Gary Los Angeles, CATed Glennon Salinas, CAAmy Goldberger BinWise San Francisco, CARandy Goodman Bar Avignon Portland, ORSasha Hagenlock San Francisco, CABrittany Hastings Los Angeles, CADominique Henderson-Clay A16 Oakland, CAPeter Hiers Rising Star Wine Group Monterey, CAGarth Hodgdon Champagne Krug San Francisco, CAArthur Hon Sepia Chicago, ILElizabeth Huettinger The Grand del Mar San Diego, CAMichael Ireland Verbena & Gather Restaurants San Francisco, CABianca Jimenez-Rivera SPQR San Francisco, CASarah Kabat Sierra Mar Restaurant Big Sur, CARachel Kerswell NoMad Hotel New York, NYNicole Kosta Mandarin Oriental San Francisco, CAShannon Latting Delectable Los Angeles, CAChristopher Lavin Broadbent Selections Los Angeles, CACortney Lease Wild Ginger Seattle, WARay LeMaire Santa Lucia Preserve Monterey, CASeth Liebman Enduro Restaurant New York, NYJeff Lindsey-Thorsen W.T. Vintners/RN74 Seattle, WARachael Lowe NAHA/Brindille Chicago, ILDavid Lusby Amazon.com Seattle, WA

PANE

LIST

S


2014 | PBFW 157

FIRST NAME LAST NAME AFFILIATION CITY/STATEGreg Majors Craft New York, NYDon Mallery Pacific’s Edge Carmel, CADana Manison Southern Wine & Spirits San Francisco, CATerry McNeese Bar Toma Chicago, ILChris Miller Massanois Imports San Francisco, CAStaci Miller Twist on Taste Los Gatos, CAHaley Moore Stock & Bones San Francisco, CASian Nagan Cotogna San Francisco, CAKeiko Niccolini Amedeo Wines Brooklyn, NYGreg O’Byrne Santa Fe Wine & Chili Festival Santa Fe, NMJohn Paterson, IV Craftbar New York, NYCara Patricia Saison San Francisco, CAKristina Pergamalis A16 San Francisco, CADylan Peters Chai Consulting San Francisco, CAMatthew Peterson Sierra Mar Big Sur, CADLynn Proctor Penfold’s Napa, CAJames Rahn The Heathman Hotel Portland, OREric Railsback Les Marchands Santa Barbara, CARob Renteria La Folie San Francisco, CACasper Rice The Inn at Little Washington Washington, VACaitlin Rice RdV Vineyards Delaplane, VAJune Rodil Qui Austin, TXByron Rudolph Fiasco Fine Wines Albuquerque, NMRaphael Santos Aquerello San Francisco, CAJohnny Slamon Alexander’s Steakhouse San Francisco, CADawn Smith Stoneburner Seattle, WAAlicia Towns-Franken Bottle Stock Consulting Boston, MAJoe Vaccaro Ella Dining Room & Bar Sacramento, CAKathryn Weil-Coker Rustic Canyon/Milo & Olive Santa Monica, CAJay Whiteley Hawksworth Restaurant Vancouver, BCJohn Wight Luce San Francisco, CARyan Williams HALL Wines Napa, CAJai Wilson Jardiniere San Francisco, CAErica Wosky Rich Table San Francisco, CAJill Zimorski Hotel Jerome Aspen, CO

SEMINARS

Local resident and Pebble Beach Food and Wine’s Featured Artist, Anne Thull, has played an important role in helping to celebrate the fine art of food and wine by displaying her limited edition lost wax method in bronze Grapevine Sculpture series.

Anne’s maternal grandparents brought a precious grapevine cutting from Italy in 1906 when they immigrated to America. One hundred years later their granddaughter cast the mature vine into bronze, in tribute to her grandmothers fine food and her grandfa-ther’s delicious family wine.

Anne’s perspective on living life is melded in the creative process. As with most artists, her interest in art began in childhood while observing the wonders and colors of nature. Anne’s unlimited curiosity fostered her imagination and fueled her innate passion to create. At age seven her first formal drawing was of a Goldfinch from her family’s dictionary. At twelve she enjoyed sitting on the front porch of her home inviting neighborhood children to sit next to her and describe a scene they wanted to color-in. Anne would sketch scenes from dinosaurs to fairies so each child had their own imagined drawing to color-in at home.

Anne believes “your imagination is your greatest gift, it can solve any problem - if you let it.” At age 17 Anne created handmade inspirational note cards, and in 2003, sold that trademark to a major card company.

In her mid-thirties she painted realistic and impres-sionistic watercolor and oil paintings of various subject matter and completed several commissions. In 2003, Anne’s innovative spirit brought her to the world of design as she started creating three dimension-al products: art glass candles, cabinets, furniture, and sculpture.

In 2007 Anne’s business dream was realized when she opened her first Fine Art Design Studio Gallery in the San Francisco Design Center, becoming SFDC’s Artist in Residence. In 2010 she added a Carmel Design Studio Gallery, now located in Carmel-By-The-Sea, and in 2012 Anne was selected by Caesar-stone USA as one of their designers - developing sculptural furniture featuring beautiful Concetto stone slabs. In addition to custom product design and supply Anne includes a few select other artists’ fine works of art and certain company’s specialty products. Story Book Furnishings™ are her newest reclaimed wood collection.

In February 2014, Anne’s company was voted one of the best on HOUZZ.com.

“Participating in the Pebble Beach Food & Wine event is very special for me because I am surrounded by amazing Chefs & Vintners who are also artists, and are passionate about the exceptional food and wine they create for each of us to savour.”

www.AnneThullFineArtDesigns.com 831.293.8190 Carmel

415.255.6703 San Francisco

PEBBLE BEACH FOOD & WINE’S

FEATURED ARIST

Anne Thull


2014 | PBFW 159

Drink it in. The wine and spirits craft is a

spiritual path. The masters called into service

to decant decadence, help decode an

opus, unearth a jewel — but ultimately — magnify your

pleasure in a glass. At the table, these stewards seek

the nonpareil pairing. In their hands, a bottle can create

a cathartic communion, rocketing a dish to an other-

worldly place. Learn from them. Taste with them, enjoy

with them — the fundamental fruits of expression.

SEMINARSWine


160 PBFW | 2014

RHONE RENAISSANCE WITH DELAS FRERESFounded nearly 160 years ago, the Delas Frères wines are an enduring classic from the northern Rhône Valley

where legendary appellations like Hermitage, Cornas and Côte-Rotie showcase the power of the syrah grape.

As international interest in traditional Rhône varietals has exploded, Delas Frères’ historical expertise and

coveted vineyard sites remain essential. Come taste their extraordinary Hermitage “Domaine des Tourettes” in a

retrospective vertical tasting poured out of magnum, among other treasures, as we celebrate a Renaissance of the

Rhône at Pebble Beach Food & Wine.

Notes:

ON THE PANEL: RAY ISLE FOOD & WINE, JOSEPH SPELLMAN, MS JUSTIN VINEYARDS & WINERY,IAN CAUBLE, MS SOMM SELECT, HERVE ROBERT DELAS FRERES


2014 | PBFW 161

SECRETS OF THE SOMMELIERS - BLIND TASTING WHITE WINESReady to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers

and other wine experts ready to deconstruct a flight of mystery whites. Just how these pros systematically analyze

a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we’re ready

to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar

can reveal. Come out and play with the pros; trust us, they won’t know what is in each glass any more than you will!

Notes:

ON THE PANEL: SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, CHRIS BLANCHARD, MS CHATEAU MARMONT,GILLIAN BALLANCE, MS TREASURY WINE ESTATES, SABATO SAGARIA, MS UNION SQUARE HOSPITALITY GROUP, CARLTON MCCOY, MS THE LITTLE NELL


162 PBFW | 2014

SUMMERTIME PAIRINGS WITHANTHONY GIGLIO & KIM CANTEENWALLAOne of our favorite personalities at Pebble Beach Food & Wine is Anthony Giglio and we’re pleased to have him

return this year just in time to kick off summer. This seminar will focus on the very best of summertime sipping

paired with your favorite outdoor nibbles - from refreshingly dry rosés to food-friendly reds that can match up to

BBQ and burgers, we will share some amazing bottles from Wines of Provence that are sure to jump-start your

summer entertaining ideas.

Notes:

ON THE PANEL: ANTHONY GIGLIO WINE WISE LLC


2014 | PBFW 163

OPUS ONE BLENDING SEMINARChâteau Mouton Rothschild’s partnership with Robert Mondavi in 1979 was groundbreaking for both Bordeaux

and Napa – it ushered in a new era of ultra-premium wine-making in California while simultaneously encouraging

a rapport between the two regions that forever altered the techniques of each. Opus One, the original cult wine,

was unveiled at the very first Napa Valley Wine Auction in 1981 where a single case sold for $24,000. A star was

born. Join us for a very special tasting of Opus One, where you’ll not only taste a once-in-a-lifetime retrospective

of wines but also get to try and replicate the successful blend under the watchful eyes of the winemaker.

Notes:

ON THE PANEL: JORDAN MACKAY, JAY JAMES, MS CHAPPELLET VINEYARD,MICHAEL SILACCI OPUS ONE WINERY, NELSON DAQUIP CANLIS RESTAURANT


164 PBFW | 2014

2010 BURGUNDY: AN EXPLORATION OF THE GREAT TERROIRS OF THE CÔTE D’ORWe are thrilled to welcome back Antonio Galloni, founder of Vinous and former lead critic at The Wine Advocate,

as he curates a comprehensive tasting of the 2010 vintage, with an emphasis on Burgundy’s most exceptional

producers and vineyards. The cool, late harvest yielded classic, transparent whites and reds of the highest level.

Notes:

ON THE PANEL: ANTONIO GALLONI VINOUS, LARRY STONE, MS HUNEEUS VINTNERS,RAJ PARR SANDHI WINES, ALAN MURRAY, MS INTERNATIONAL CULINARY CENTER


2014 | PBFW 165

BREWED FOR FOOD - THE ARTOF BEER PAIRINGSince 1988, Goose Island Beer Company has delighted drinkers in their hometown of Chicago and the rest of the

Midwest. We’re thrilled to welcome this pioneering brewery to the Seventh Annual Pebble Beach Food & Wine,

where we’ll showcase a contrasting array of beer styles, all expertly paired with small plates meant to complement

each thirst-quenching sip.

Notes:

ON THE PANEL: CHRISTINA PEROZZI GOOSE ISLAND BEER COMPANY


166 PBFW | 2014

HERITAGE WINES OF CALIFORNIAHosted by Food & Wine magazine’s Ray Isle, this seminar offers a rare opportunity to taste history in a glass.

Curated by Heritage Wines of California, an organization devoted to perserving our vinous history, each of the

wines we’ll taste occupies a unique place in our state’s development from upstart to world-class wine player. From

old vines to unique varietals to wines of historical importance, Ray will lead us through the evolution of the wine

industry in the Golden State, sip by sip.

Notes:

ON THE PANEL: RAY ISLE FOOD & WINE, GILLIAN BALLANCE, MS TREASURY WINE ESTATES,MORGAN TWAIN-PETERSON BEDROCK WINE CO., TEGAN PASSALACQUA TURLEY WINE CELLARS


2014 | PBFW 167

QUE SYRAH SYRAHEverything old is new again, including wine grapes like Syrah. A classic and beloved varietal from the Rhône Valley,

its ascendant identity as “shiraz” in Australia convinced many consumers that it was a new and often cheaply made

wine. Here in California where Cabernet has traditionally been king, devoted winemakers have been doggedly

producing world-class Syrah for decades. We’ve assembled four of the very best bottlings from across the Golden

State, so join us as we taste the impact of unique California climates on this classic grape.

Notes:

ON THE PANEL: JORDAN MACKAY SAN FRANCISCO MAGAZINE, KIM BETO SOUTHERN WINE & SPIRITS,CHRIS TANGHE, MS ARAGONA, ALAN MURRAY, MS INTERNATIONAL CULINARY CENTER


170 PBFW | 2014

2008 BAROLO: MODERN-DAY CLASSICSJoin Antonio Galloni, founder of Vinous and former lead critic at The Wine Advocate as he leads us though a

comprehensive tasting of gems from Barolo’s 2008 vintage. The cool, late-ripening harvest yielded perfumed, racy

Barolos that capture the essence of the region and its top vineyard sites.

Notes:

ON THE PANEL: ANTONIO GALLONI VINOUS, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS,EMILY WINES, MS KIMPTON HOTELS & RESTAURANTS, CARLTON MCCOY, MS THE LITTLE NELL


2014 | PBFW 171

THE ‘SOMM’ EPIPHANY - LIFE CHANGING WINESCan a single extraordinary wine change your life? We asked the stars of the recent hit film “SOMM” to describe

for us what bottles most rocked their worlds, and to share those special sips with us here at Pebble Beach Food

& Wine. Each will be presenting two epiphany wines, the unique tasting moment that propelled them into wine not

just as a past-time but as a career and a calling. Wines will span the globe in style and age, so don’t miss this very

special seminar with America’s top somms.

Notes:

ON THE PANEL: ANTHONY GIGLIO WINE WISE LLC, IAN CAUBLE, MS SOMM SELECT, ERIC RAILSBACK LES MARCHANDS WINE,SABATO SAGARIA, MS UNION SQUARE HOSPITALITY GROUP, DLYNN PROCTOR PENFOLDS, BRIAN MCCLINTIC, MS LES MARCHANDS WINE


172 PBFW | 2014

RESTAURANT AUSTRALIA : WINE [R ]EVOLUTIONMark Davidson, Wine Australia’s education director, and special guests, will take you on an exploration of Australia’s

modern wines for today’s epicuriean. Clean flavors, regionality and exploring ‘off the beaten path’ are the factors

driving the Australian food and wine revolution. The wine list will include a full spectrum of wines from delicate

bubbly, cool-climate Riesling and elegant Chardonnay; food-loving Pinot Noir; Grenache and Shiraz from some of

the oldest vines on the planet; sophisticated Cabernet and a classic Aussie sticky. Australia has over sixty wine

regions and you’ll journey through a handful of them on this Restaurant Australia wine experience. There is nothing

like Australia.

Notes:

ON THE PANEL: ELAINE CHUKAN BROWN HAWK WAKAWAKA WINE REVIEWS, DLYNN PROCTOR PENFOLDS,CHRIS TANGHE, MS ARAGONA, ALAN MURRAY, MS INTERNATIONAL CULINARY CENTER, MARK DAVIDSON WINE AUSTRALIA


2014 | PBFW 173

SPARKLING CALIFORNIAN - ROEDERER ESTATE L’ERMITAGERecently ranked as Wine Enthusiast’s #1 wine for 2013, the L’Ermitage offering from Roederer’s Anderson Valley

estate rightly occupies its place as the finest sparkling wine produced in California. We are thrilled to offer an

exclusive opportunity to taste these exceptional wines in a tasting personally hosted by Roederer’s Arnaud Weyrich.

Join us as we evaluate eight vintages, including the rare rosé, in an exploration of where California’s ideal climate

meets Champagne’s winemaking prowess.

Notes:

ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS, ANDREA IMMER-ROBINSON, MS JGR PRODUCTIONS,ERIC RAILSBACK LES MARCHANDS WINE, ROLAND MICU, MS ROSE.RABBIT.LIE, ARNAUD WEYRICH ROEDERER ESTATE


174 PBFW | 2014

WINE & CHEESE WITH LAURA WERLINJames Beard award-winning cookbook author Laura Werlin is fast becoming America’s “Queen of Cheese” ... her

annual Master Class at Pebble Beach Food & Wine is the one that hungry sommeliers fight to attend because they

know there’s always something delicious to be sampled. Known for championing artisanal cheese makers and for

her skill in pairing these products with wine, Laura’s warmth and expertise sell out the room each year. This year,

we’re excited to see Laura’s cheese expertise matched with the exceptional wines produced in Santa Barbara

County - from crisp chèvre friendly Sauvignon Blancs to Chards, Pinots, Syrahs and more. Santa Barbara’s diverse

wine-growing climate supports a wealth of spectacular grape variety. Come sip and nibble and learn...and grab a

seat while you can.

Notes:

ON THE PANEL: LAURA WERLIN LAURA WERLIN CHEESE ESSENTIALS, CARLTON MCCOY, MS THE LITTLE NELL


2014 | PBFW 175

A CLASS APART - THE WINES OF BURGUNDYThis year at our Seventh Annual Pebble Beach Food & Wine, we are pleased to welcome celebrated Burgundian

Nicolas Potel, one of the region’s most celebrated (and charming!) négociants. Nicolas began his celebrated career

in Volnay at his family’s domaine, and now heads what many consider to be the haute-couture negociant house in

Burgundy, Maison Roche de Bellene and Domaine de Bellene. Nicolas will personally lead us through the very best

appellations and cuvées of Burgundy as only an expert with insider access can do, and we’re thrilled to have him

showcase the very best of the region for us.

Notes:

ON THE PANEL: RAY ISLE FOOD & WINE, JOSEPH SPELLMAN, MS JUSTIN VINEYARDS & WINERY, RAJ PARR SANDHI WINES,NICOLAS POTEL DOMAINE DE BELLENE AND MAISON ROCHE DE BELLENE


176 PBFW | 2014

CHATEAU LATOUR - A HISTORIC TASTINGChâteau Latour is one of the world’s most revered estates, a First Growth Bordeaux unparalleled both for exceptional

wine and for historical significance. With production dating from the mid 1300s, Latour and its winemaking

epitomize the terroir of the Médoc, where Cabernet Sauvignon achieves its single greatest expression. Under the

stewardship of owner François Pinault and president Frédéric Engerer since 1993, the Chåteau’s wines continue to

captivate collectors and to inspire winegrowers the world over. Here at Pebble Beach Food & Wine, we are deeply

honored to share a truly once-in-a-lifetime tasting of select vintages and wines from Latour. Please join us, and a

team of America’s most talented sommeliers, as we explore the evolution of Latour in the modern era. Note that

due to the uniqueness and rarity of this tasting experience, seats are extremely limited.

Notes:

ON THE PANEL: JORDAN MACKAY SAN FRANCISCO MAGAZINE, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS,LARRY STONE, MS HUNEEUS VINTNERS, FRÉDÉRIC ENGERER CHÂTEAU LATOUR


2014 | PBFW 177

JUNK FOOD & KILLER WINES WITH ANTHONY GIGLIOLet’s face it – there are times when even the most “foodie” among us craves good old-fashioned junk food. Join

Anthony Giglio as he indulges in some of his favorite guilty pleasure foods while pairing them with great wines.

From salty snacks to sweet-tooth no-no’s, eating wrong means you can still drink right!

Notes:

ON THE PANEL: ANTHONY GIGLIO WINE WISE LLC


178 PBFW | 2014

SECRETS OF THE SOMMELIERS - BLIND TASTING RED WINESReady to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers

and other wine experts ready to deconstruct a flight of mystery reds. Just how these pros systematically analyze a

glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we’re ready

to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar

can reveal. Come out and play with the pros; trust us, they won’t know what is in each glass any more than you will!

Notes:

ON THE PANEL: SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, CHRIS BLANCHARD, MS CHATEAU MARMONT,EMILY WINES, MS KIMPTON HOTELS & RESTAURANTS, IAN CAUBLE, MS SOMM SELECT


2014 | PBFW 179

Notes:

STOCKING & TENDING YOUR HOME BAR WITH TONY ABOU GANIMJoin Tony Abou-Ganim, The Modern Mixologist, as he shows you what you need to stock your home bar; spirits

and fresh ingredients, proper glassware, the importance of ice, tools of the trade and how to use them, and all the

secrets behind mixing great drinks at home. Be it a classic Margarita, Mojito, Martini, or one of his originals, he’ll

show you how easy it is to craft these wonderful libations. From shaking to stirring, muddling to blending, Boston

Shakers and Hawthorne Strainers, you’ll learn all you need to know to set up and tend your home bar. Whether

you’re a professional bartender or just want to impress your friends, you’re sure to enjoy this entertaining journey

into what it takes to make a great drink.

ON THE PANEL: TONY ABOU-GANIM THE MODERN MIXOLOGIST


180 PBFW | 2014

FIVE DECADES OF MAYACAMASHigh on the slopes of Mt. Veeder in Napa Valley sits Mayacamas, one of California’s most storied winemaking

properties. Founded in 1889, Mayacamas was the pioneer in extreme, alpine winemaking – a site where high-

altitude Cabernet Sauvignon vines produced wines of exceptional quality, albeit under exceptionally difficult growing

conditions. Here at the Seventh Annual Pebble Beach Food & Wine, we are honored to host a retrospective tasting

of five spectacular decades of Mayacamas, which roughly translates in the Native American Wappo language to

the “howl of the mountain lion.” Join us as we taste history howling in a glass of Mayacamas, a legendary place

where the Wild West was first tamed in the gentrified pursuit of great wine.

Notes:

ON THE PANEL: ANTONIO GALLONI VINOUS, KIM BETO SOUTHERN WINE & SPIRITS, CHRIS BLANCHARD, MS CHATEAU MARMONT,BRIAN MCCLINTIC, MS LES MARCHANDS WINE, ANDY ERICKSON MAYACAMAS VINEYARDS


2014 | PBFW 181

VEGA SICILIA UNICO - 150 YEAR ANNIVERSARYBeloved by sommeliers and collectors alike, this legendary property and its flagship wine, “Único,” represent the

apex of Spanish winemaking. Comprised of Ribera del Duero’s indigenous tempranillo grape accentuated with

Bordeaux-inspired Cabernet Sauvignon, Vega Sicilia is Spain’s First Growth – a wine that is marked by exceptional

patience and provenance, as the estate frequently waits 10-20 years before releasing a “new” vintage. This is an

only at Pebble Beach Food & Wine event, where you’ll be granted access to a comprehensive tasting in celebration

of the estate’s 150th year of production.

Notes:

ON THE PANEL: RAY ISLE FOOD & WINE, JOSEPH SPELLMAN, MS JUSTIN VINEYARDS & WINERY, GILLIAN BALLANCE, MS TREASURY WINE ESTATES, ROLAND MICU, MS ROSE.RABBIT.LIE, PURIFICACION MANCEBO LOBE BODEGAS VEGAS SICILIA


182 PBFW | 2014

NEW WORLD BUBBLESVeterans of Pebble Beach Food & Wine’s long day on Saturday know that the perfect cure is bubbles on Sunday

morning! Come join us, and our team of indefatigable if slightly late sommeliers, as we prepare a survey tasting of

the best of New World bubbles. Stealing a page from Champagne’s playbook, we’ll examine how bubbles made in

the traditional French method are impacted by warmer climates and less restrictive winemaking regulations. Did

we say awesome bubbles on Sunday morning loudly enough? Get your coffee early and don’t miss this sparkling

seminar.

Notes:

ON THE PANEL: JORDAN MACKAY SAN FRANCISCO MAGAZINE, KIM BETO SOUTHERN WINE & SPIRITS,CHRIS TANGHE, MS ARAGONA, BRIAN MCCLINTIC, MS LES MARCHANDS WINE


2014 | PBFW 183

THE SINGULAR MAJEST Y OFCHAMPAGNE SALONNo Champagne is as revered as Salon, nor is any other made in such precious, minute quantities. Sourced from

100% grand cru plantings of old-vine Chardonnay within the commune of Mesnil-sur-Oger, this blanc de blancs

bottling is only declared and released about four times a decade. No vintage of this Champagne is ever released in

its entirety, as the house prefers to reserve exceptional wines for additional ageing on the lees. Champagne Salon

is a winemaking legend that epitomizes the pursuit of excellence over convenience, and we are deeply humbled

to feature it at Pebble Beach Food & Wine. Please note that tickets are extremely limited for this tasting due to the

scarcity of products featured.

Notes:

ON THE PANEL: ANTONIO GALLONI VINOUS, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS,ANDREA IMMER-ROBINSON, MS JGR PRODUCTIONS, RAJ PARR SANDHI WINES, DIDIER DEPOND CHAMPAGNE SALON


184 PBFW | 2014


2014 | PBFW 185


186 PBFW | 2014


2014 | PBFW 187

Certified Piedmontese® beef is unlike any other. Originating in the rolling hills of the Piedmont region of northwestern Italy,

the Piedmontese breed is part of a unique regional heritage of fine wines and rich cuisine. Today, Certified Piedmontese cattle

are raised on family ranches across the Great Plains, where they roam miles of open rangelands. Ranchers combine the most

up-to-date handling and husbandry practices, so cattle are raised humanely and land is managed sustainably.

Great tradition and sustainable husbandry are important, but in the end what matters most is the combination of great flavor,

tenderness, and quality nutrition. Certified Piedmontese beef is naturally lean and tender beef, high in protein and lower in

total fat, saturated fat, and calories.

Serving Size 3.5 Ounces Calories (kcal)Total Fat (g)Saturated Fat (g)Protein (g)Tenderness (WBSF) (kg)

Shear force values below 3.2kg are generally considered “very tender”Nutrition data from Midwest Labs in Omaha, Nebraska. Shear Force data from University of Nebraska-Lincoln

Tenderloin CP 1709.555.0820.12.3

Prime 195.612.686.7119.32.1

Ribeye CP 238.717.438.8818.92.5

Prime 304.926.1112.816.72.74

Top Sirloin CP 1253.391.6622.832.99

Prime 183.110.35.1720.83.06

Striploin CP 179.110.34.4821.612.84

Prime 271.321.4710.2183.04

CP_PBWF_AD.indd 1 1/30/2014 2:30:33 PM


188 PBFW | 2014

WINERIESAdelaida CellarsAdelaida Cellars’ family owned vineyards include five distinct properties totaling 145 acres in the craggy, mountainous terrain of west Paso Robles. Adelaida’s diverse planting of 23 varieties emphasizes Rhône varieties, old vine Pinot Noir, dry farmed Zinfandel, and mountain-style Cabernet

Sauvignon.

Ahnfeldt WinesWe make handcrafted, World-class wines using grapes from our own vineyards. We developed, planted, and nurtured our vineyards, paying attention to every detail. When phenomenal grapes are combined with a world class winemaker, the results are some of the finest wines produced in the Napa Valley.

Alexander Valley VineyardsAlexander Valley Vineyards is located in the heart of Northern Sonoma’s Alexander Valley. The Wetzel Family wines reflect the unique character of the region with elegant Cabernet, a trio of iconic Zinfandels – Sin Zin, Temptation & Redemption, luscious Chardonnay, rich Merlot and our flagship, CYRUS – the first growth of Sonoma.

All SaintsEstablished in 1864, All Saints is a heritage listed estate in the Rutherglen region. Handcrafted table wines accompany world-renowned fortifieds representing the very best from this treasured corner of North East Victoria, Australia.

Alma NegraWines from Ernesto Catena, son of Nicolas Catena, come from estate vineyards in the Uco Valley, Agrelo, la Consulta, Vistaflores and Rividavia in Argentina. Made entirely from fruit from prized vineyard sites, these blended wines mirror the best characteristics of each vineyard and the winemaker.

Archery SummitPinot Noir crafted from six distinctive vineyards in the Willamette Valley’s best sites.

Arietta WineArietta is a Napa-based producer of ultra-premium limited-production wines. The name Arietta, meaning a short operatic aria or art song, expresses our belief that all great wines should sing. The Arietta wines are inspired by the blended wines of Bordeaux, and are crafted by winemaker Andy Erickson.

AvissiAvissi is a delectably fresh sparkling wine made from 100% Prosecco grown in Italy’s legendary Veneto region. In every glass, Avissi captures the very best of Italian style—it’s sexy and elegant, easygoing and friendly, delicious and delightful.

Bartolo MascarelloThe Cantina Bartolo Mascarello is one of the legendary and historic producers of the Barolo appellation. The winery has stood as a beacon of staunch Barolo traditionalism since its official inception in 1918.


2014 | PBFW 189

WINERIESBastianichThe Bastianich winery, founded in 1997, strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that speak of place, but at the same time, show remarkable power and balance.

Bedrock Wine Co.Bedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with 8 foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery at the start.

Beringer VineyardsThe epitome of a modern classic, Beringer has been Napa Valley’s benchmark producer since its establishment in 1876. Winemaker Laurie Hook crafts classic wines from Napa’s finest appellations and Beringer’s exceptional collection of vineyards. A winemaking legacy of over 130 years is reflected in an acclaimed portfolio of wines which are collected worldwide. www.beringer.com

Bernardus WineryBernardus Winery is located along scenic Carmel Valley Road, in the heart of the village. Our Marinus Estate Bordeaux-style red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc.

BersanoLocated in the Asti region, Bersano is currently the largest privately held winery in Piedmont with 10 estates and over 230 hectares under vine in the best areas of Montferrato and Langhe.

Black Kite CellarsBlack Kite Cellars produces terroir driven Pinot Noir and Chardonnay. The family began in 2003 with a single vineyard and block designate Pinot Noir bottling’s, which showcases the diversity of the winery’s estate vineyard in Anderson Valley. The winery has since added vineyards in the Santa Lucia Highlands and Sonoma Coast appellations.

Black Stallion WineryBlack Stallion Estate is a boutique winery on Napa Valley’s famed Silverado Trail. The winery is named for the historic equestrian estate that once graced the property. Winemaker, David Ostheimer, blends tradition and technology for site-specific, small-batch winemaking to craft world-class wines, brimming with rich flavors and gracious, mouthfilling textures.

Blackbird VineyardsFounded in 2003, Blackbird Vineyards is an artisanal producer of Pomerol-inspired wines from Napa Valley. Planted in 1997, this Oak Knoll District vineyard’s valley floor topography presents optimum growing conditions for winemaker Aaron Pott to produce elegantly styled, balanced red wines.

Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Pebble Beach setting. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure.


190 PBFW | 2014

Bodega GarzonWith 1,000 individual blocks on this unique Uruguayan estate winery, Winemaker Alberto Antonini has created a vigneron’s dream…modern vineyards on a historic land with a Gold LEED-certified winery. A decade in the making, Bodega Garzón is releasing its first vintage in the U.S. of Tannat, Albariño, and Sauvignon Blanc. www.bodegagarzon.com

Bodegas BeroniaIn the 3rd Century the Rioja Region was inhabited by the “Berones,” a Celtic tribe who named their land “Beronia.” Bodegas Beronia was founded in 1973 along the slopes of Monte Mendiguerra in Rioja Alta.

Boekenoogen Vineyards and WineryNestled atop the foothills in the heart of the Santa Lucia Highlands in Monterey County, California, lies family-owned and operated Boekenoogen Vineyards and Winery. We are dedicated to creating exceptional limited production wines. We currently produce superior Pinot Noirs, Chardonnays, and Syrahs.

BonterraAt Bonterra, we passionately believe that organic and Biodynamic® grapes make better wine. Bonterra has been producing wine from 100% organically grown grapes since 1993. Our farming practices produce grapes that offer a quality of fruit and vibrancy of taste that is unmatched and allows us to create wines that express the purity and intensity of each varietal’s unique character.

BrazinBoldly dedicated to Zin and only Zin. Brazin lives for the excitement of discovering Zinfandel’s adventurous beauty from California’s best appellations and vineyards. They seek out legendary vines that range from 40 to 100 years of age with unmistakable character to achieve Brazin’s lush, intense flavor.

BrokenwoodA benchmark Australian winery founded in 1970, Brokenwood is known for producing some of Australia’s most long-lived Semillons, and one of the nation’s most iconic single vineyard wines, the Graveyard Shiraz.

BROOKSBrooks Winery seeks the natural balance in the vineyard & cellar, to show the true expression of terrior in Riesling & Pinot Noir, both are perfectly

suited to grow in the cool Willamette Valley climate. Their philosophy: The greatest depth, flavors & balance in a wine are achieved by blending.

Captûre WinesCaptûre Wines is an ultra-premium Bordeaux winegrowing estate situated 2,450 feet above Sonoma County’s Alexander Valley on Pine Mountain. Captûre‘s small-production wines are hand-crafted by May-Britt and Denis Malbec, formerly of Château Latour in Bordeaux.

CarliseWe like our wines to be bold and intensely flavored, each reflecting its vintage and vineyard, but we also strive to create wines of balance, complexity, and nuance. Our goal is always the same - grow and source outstanding fruit, do as little as possible to it, and bottle outstanding, pleasurable wine at the fairest price possible.

Carpe DiemVinified under the supervision of Roederer Estate’s Winemaker Arnaud Weyrich, Carpe Diem’s philosophy is to offer the best of two worlds: the richness of California fruit combined with the elegance of a wine made in the Burgundian tradition. Carpe Diem Pinot Noir & Chardonnay are made in Northern California’s renowned Anderson Valley.

Carte BlancheCarte Blanche wines represent the vintage, the varietal, and the land. Whether we produce a blend or a single varietal wine, our sole discretion and freedom in each vintage allows us to create the finest wine possible.

CavitThrough the years, savvy wine lovers have come to depend on the CAVIT COLLECTION as their favorite “go-to” source for stylish, elegant and versatile wines, perfect for any occasion. This stellar range of high-quality, approachable and food-friendly wines includes Pinot Grigio, Pinot Noir, Riesling, Moscato, Chardonnay, Merlot and Cabernet Sauvignon.


2014 | PBFW 191

Caymus VineyardsCaymus is produced from select sites within the Napa Valley, from Calistoga to Napa. Chuck believes that this range of vineyards builds complexity and consistency for which the Caymus is known. Caymus is distinct from most Napa producers believing that the best wines are produced from younger vines.

Chalone Vineyard“Chalone isn’t a label; it’s a place on earth” is a saying that our winemaker, Robert Cook, and vineyard manager, Richard Boer, hold as truth. The wines speak to the limestone and decomposed granite soils that are specific to this wild, isolated mountain plateau in Monterey County. The low-nutrient soils make the vines struggle and give the wines unique minerality; the diurnal temperature swings and cool winds retain acidity; the intense sunshine builds flavors and tannin structure; and the age of our vines enhances the wines’ concentration, complexity and age ability.

Chamisal VineyardsBold, complex wines reflecting the unique terroir of Edna Valley’s historic vineyard

Champagne Billecart-SalmonBillecart-Salmon owns a total of 15 hectares of vineyards. Eleven of these are in the Vallee de la Marne split between 4ha of Grand Cru in Ay & Premier Cru in Mareuil-sur-Ay & 7ha in the village of Damery. Billecart-Salmon believes that an early harvest yields more elegant and delicate champagnes.

Champagne DelamotteDelamotte and Salon are two sister houses in the Grand Cru of Le Mesnil sur Oger. Since 1760 and 1905 they are reckoned to make the most exciting, long-lived chardonnay-based champagnes.

Champagne HenriotFounded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200-year old family-owned and managed champagne houses.

Champagne LansonWildly popular in Europe, the sparkling wines of Champagne Lanson are now increasingly available in the U.S. Established in 1760, Lanson makes a wide array of multi-vintage blends and a killer rosé.

Champagne Louis RoedererSince its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world’s great Champagnes. The Louis Roederer experience is defined by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine.

Champagne Michel GonetFounded in 1802 by Charles Gonet, our family-owned Champagne house has been producing award-winning estate grown Champagnes for seven generations. The Gonet family owns one of the biggest ‘Grand Cru’ Vineyards in the ‘Cote de Blanc’ region of Champagne in France. Exclusively imported by Pier71 Wines. For further information, please visit www.champagnemichelgonet.com

Champagne Nicolas FeuillatteThirty-five years young, Nicolas Feuillatte has quickly grown to become the #1 selling Champagne brand in France and the #3 worldwide. The wines of this modern spirited house are fresh, fruit-driven and wonderfully balanced.

Champagne Perrier-JouëtFor over two centuries, Maison Perrier-Jouët has continually pursued excellence producing champagne in small quantities. Lying in the heart of the champagne region, Perrier-Jouët owns 65 hectares rating 99.2% on the quality scale. Each vineyard parcels is classified exclusively as Grand Cru.

Champagne SalonSituated in le Mesnil-sur-Oger, in the Côte des Blancs, the house of Salon has one Champagne. It is produced from a one-hectare parcel owned by Salon: “Salon’s garden”, and 19 other smaller parcels in Mesnil-sur-Oger, chosen by Eugène-Aimé Salon at the beginning of the century. The wine produced is rare: always a single harvest, cru, and grape variety, and only produced in the best vintages. In the 20th century, 37 vintages were declared with an average production of 60,000 bottles per declared vintage.


192 PBFW | 2014

Chappellet VineyardSince founded by Donn & Molly Chappellet in 1967, Chappellet Vineyard & Winery has earned acclaim championing the robust power & complexity of wines crafted from mountain grapes & has helped to establish Pritchard Hill as one of California’s most revered winegrowing sites for Bordeaux varietals.

Château d’EsclansEnchanted by the Provence of which his father speaks with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he has combined his talent and know-how to these magical terriors, and has given a new dimension to Provence Rosé.

Château LagrezetteSince 1980, Alain Dominique Perrin has owned the 500-year-old Chateau Lagrézette, home to the oldest Malbec vineyards in the world. M. Perrin, together with managing director and enologist, Claude Boudamani, produce an iconic range of French Malbecs - from the luxury cuvée “Le Pigeonnier” to the flagship Chateau Lagrézette.

Château LatourA garden that contains more than 750,000 vines, each with its own history. Château Latour vineyards are a magnificent mosaic in which the vines, some more than a hundred years old, contribute to the magic of the wines year after year. They are also in constant evolution, requiring patience, meticulous attention to detail and a great deal of care to ensure the healthy development of the young vines that will gradually replace the older ones.

Chateau St. JeanQuintessential Sonoma estate winery located at the foot of Sugarloaf Ridge in beautiful Sonoma Valley, Chateau St. Jean was founded in 1974. Chateau St. Jean produces an extensive portfolio of Sonoma County wines including vineyard designate, limited production Reserve, and flagship Cinq Cépagesw. www.chateaustjean.com

Cherry TartWhile walking through a new vineyard for his now famous Cherry Pie Single-Vineyard Pinot Noir, Winemaker Jayson Woodbridge was struck with a new concept: applying his artisan micro winemaking approach to three select vineyards. 2012 marks the first vintage of Cherry Tart, a vibrant, 100% Pinot Noir from three distinct vineyards in California.

Cliff LedeCrafting Sauvignon Blanc and Cabernet Sauvignon, including our flagship, Poetry, on 60 acres of understated elegance in the Stags Leap District. www.CliffLedeVineyards.com

Clos DubreuilThis small property, acquired by Benoît Trocard in 2002, is located on the lime plateau of Saint Emilion. The 17.3 acres of vines are subject to the greatest care, de-budding, thinning out, green harvest and sowing of grass, which are performed in order to obtain the highest-quality grapes with an optimum maturity while allowing for a sustainable vineyard.

Coquerel Family Wine EstatesOwners, Clay & Brenda Cockerell, and winemaker, Christine Barbe, have produced award-winning wines from their property in the Napa Valley since 2005. The Palisades serve as a backdrop for the vineyards. This and the gentle winemaking, have produced wines of true varietal character resulting in artisan wines.

Craggy RangeCraggy Range exclusively crafts single-vineyard, terroir-driven wines from key winegrowing properties—and serves as a benchmark ambassador for the high quality of New Zealand’s wines.

Crocker & Starr WinesWinemaker Pam Starr ‘designs’ the estate’s wines to capture the true essence of extraordinary terroir and varietal purity. Exquisite grapes and expert hands result in powerful and balanced wines.

Crosby RoamannCrosby Roamann is a small winery consumed with the idea of creating honest, handmade wines. Every vineyard is special, every vintage is unique, and each wine is distinct.


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CullenA founding winery of Margaret River established in 1971 by pioneering winemakers Kevin and Diana Cullen, Cullen has an unrelenting commitment to quality, integrity and sustainability, positioning it as one of Australia’s greatest estates.

Cultivate WinesWith over 20 years of industry experience, Ali and Charles Banks, the founders of Cultivate, make great tasting wines whose sales give back 10% of Gross Revenue to charities meeting basic human needs for education, shelter and food. In one year, we have already given over $459,000.

d’ArenbergOne of the undisputed kings of Australian Shiraz and Rhone varietals, d’Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently.

Davis Family VineyardsAt Davis Family Vineyards, we believe wine is an essential element in a rich and passionate life. We are a family owned and operated winery located in the Russian River Valley. Our family organically farms our estate vineyard, ensuring a higher quality of fruit- and life for generations to come.

Delas FreresDelas Freres is a winery of tradition and renewal. Founded 160 years ago in the heart of the northern Côtes du Rhône, the winery enjoyed the dynamism of its original founders and their heirs and more recently, the renewed energy of the Lallier-Deutz family, owners of champagne house, Champagne Deutz.

DFV WinesDFV Wines is a portfolio of premium wines from a selection of the most desirable vineyards from notable California wine-growing regions. The winery harvests grapes from Napa, Lodi, Monterey and Sonoma to craft wines that express the diversity of these appellations.

Dolce WineCreated by the partners of Far Niente in 1985, Dolce embraces the pursuit of perfection in the art of late harvest winemaking. With a classic blend of late harvest Semillon and Sauvignon Blanc, Dolce is the only American winery dedicated to producing a single late harvest wine.

Domaine de BelleneDomaine de Bellene was created in 2005. Biological control agents were introduced in 2007 and two horses were bought to work the vineyard. Today it extends to 22 hectares.

Domaine de La VougeraieWine and Burgundy long ago formed an inseparable bond. Whether pagan or divine, the land and its wine here are united for the best and for always. At the dawn of the third millennium, the Domaine de la Vougeraie was founded. A family affair, at once a boutique operation and one of the great names on both the Côte de Nuits and the Côte de Beaune.

Domaine DelaporteThe domaine has been in the Delaporte family since the 17th century and is located in Chavignol, “the heart” of the Sancerre appellation. An estate of 74 acres, the vineyards are on limestone and soils. No insecticides or herbicides are used in the vineyards.

Domaine Du Comte Liger-BelairDomaine du Comte Liger-Belair is a very recent domaine created at the beginning of the year 2000 by Louis-Michel Liger-Belair, agricultural engineer and oenologist, with those few parcels of vineyards remaining in family hands. In reality, the domaine is not at all recent; Louis-Michel is renewing two hundred years of family tradition dedicated to the vines and wines of Burgundy in general and to Vosne-Romanée in particular.

Domaine DujacJacques Seysses began his career as a winemaker in 1965 as an intern of Gerard Potel at Pousse d’Or. The experience paid off as he gleaned valuable information from the great Burgundian winemakers of the time. In 1967, he struck out on his own with the purchase of Domaine Graillet in St Denis, which he renamed Domaine Dujac.


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Domäne WachauDomäne Wachau is situated on an historic property on the north bank of the Danube, in the small and prestigious region of Wachau, with emphasis on Riesling and Grüner Veltliner from terraced vineyards.

Donelan Family WinesWe are a small, boutique winery in Sonoma County producing Chardonnay, Pinot Noir, Syrah, Grenache, and Roussanne. We have elected to prize quality over all other factors.

Dr. LoosenThe Dr. Loosen estate has been the same family for more than 200 years. Current owner Ernst Loosen is focused on producing bold, concentrated wines that clearly show their origin. The estate produces only Riesling from old, ungrafted vines in the traditional, insanely steep vineyards of the Middle Mosel.

DuckhornFounded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for nearly 40 years. Pioneering and perfecting Merlot as a premium varietal, Duckhorn Vineyards now makes several elegant Merlot and distinctive Cabernet Sauvignon bottlings that showcase its premium vineyard sites.

DuMOLDuMOL Winery started in 1996 and is a small producer of some of the finest Chardonnays, Pinot Noirs, and Syrahs from the Russian River. Our wines possess great balance and purity of fruit. Our Estate vineyard and fruit sourced from the top vineyard sites in the region makes this possible when combined with precision farming and careful winemaking.

Educated Guess WineEducated Guess was founded in 2005 with the promise of producing unparalleled wine from the Napa Valley at prices everyone can afford. Grapes grown by the best producers in Yountville, Oakville, Rutherford and Carneros wine districts go into making Educated Guess wines superb in quality and unmatched in value.

Elio GrassoElio Grasso estate has a productive vineyard holding of 18 hectares. The cellar uses only estate-grown grapes from varieties traditionally grown in the Langhe hill country near Alba.

Elvio CognoFollowing in the footsteps of Elvio the maestro, the Elvio Cogno winery continues to produce wines that tell the family history without altering the traditions, styles and flavours the Langhe area conjures up through the variety of its grapes.

EnRoute WineryEnRoute was established in the Russian River Valley in 2007 by the partners of Far Niente Winery. Devoted to producing Russian River Valley Pinot Noir, EnRoute introduced its first wine, “Les Pommiers,” in May 2009.

Etude WinesIn 1982, Etude was established with a singular passion to master the craft of winegrowing. Today, this founding philosophy remains steadfast with Winemaker Jon Priest. Located in the esteemed Carneros Appellation, Etude is renowned for its 30 year legacy of producing high quality Pinot Noirs, as well as its collectible Napa Valley Cabernet Sauvignons. www.etudewines.com

Evening Land VineyardsDedicated to capturing the dramatic and surprising narrative of classic Burgundian varietals. Organically farmed vineyard sites in Burgundy, the Willamette Valley, the Sonoma Coast and Santa Rita Hills are selected to produce Pinot Noirs and Chardonnays of energy, elegance and artisanal craft.”

FableLocated in South Africa, Fable produces old bush vine Chenin Blanc and red Rhône varieties. Farmed bio-dynamically and planted on ancient rock, this untamed vineyard site also braves leopards, baboons, poisonous snakes, fires and isolation, to bring you these site-expressive and head-turning wines.


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Far NienteFar Niente is a benchmark producer of Napa Valley Chardonnay and Cabernet Sauvignon. A dedication to winemaking in its highest form, paired with a focus on house style, vineyard ownership and social responsibility, has established Far Niente as one of the world’s great wine estates.

FaustFaust is a tribute to Napa Valley’s noblest grape—Cabernet Sauvignon inspired by the legend of Dr. Faust, a scholar and respected man tempted by the Devil to seek renewed passion and youth in exchange for his soul. The wine is lush, decadent and full bodied.

FEL WinesA unique portfolio of Anderson Valley and Sonoma Coast wines, including both Pinot Noir and Chardonnay from our own Savoy Vineyard.www.FELWines.com

FerrariEstablished in northern Italy’s Trentino region over a century ago, Ferrari has earned a worldwide reputation as the premier source of luxury Metodo Classico sparkling wines from Italy. All Ferrari wines are produced according to the regulations of them Metodo Classico Trento D.O.C, a process akin to that used by the finest Champagne houses. Ferrari’s best-known wines – Ferrari Brut, Perlé and Giulio Ferrari – are blanc de blancs, meaning they are made from 100% Chardonnay, apparent in their remarkable delicacy and finesse.

Fess ParkerFess Parker Winery is a multi-generational family winery that continues to build upon the vision of our patriarch, Fess. Entering our 25th year of crafting award winning wines, we focus on Pinot Noir and Chardonnay, primarily from the Sta. Rita Hills AVA, and estate grown Syrah and Viognier. We are the only winery in Santa Barbara to boast two Winemaker of the Year Award Winners: Eli Parker and current head winemaker, Blair Fox.

Flowers Vineyard & WineryPerched atop soaring coastal ridges bordering the Pacific Ocean, the organic and bio dynamically farmed Pinot Noir and Chardonnay vines of Flowers Vineyard and Winery create unique and expressive wines with bright fruit, mid-palate depth, overall complexity and distinctive coastal minerality characteristics – wines that reflect a true “sense of place”.

G.D. VajraWe produce Barolo and the wines of our beloved land. We believe in Beauty, craftsmanship, attention to detail, and creativity with respect for tradition. As a family-run winery, we are artisans, working together with a young team who embraces our same passion and enthusiasm.

G.H.MummG.H.MUMM was founded in 1827 by German winemaking brothers Jacobus, Gotlieb and Philipp Von Mumm. Georges Herman Mumm’s greatest creation was certainly the famous “Cordon Rouge” which was first released in 1875. It remains the symbol of quality for G.H.MUMM. Today G.H.MUMM is the number one International Champagne in France.

Gandona EstateGandona Estate’s winery and vineyards rest high up on the famed volcanic slopes of Napa Valley’s Pritchard Hill. From its rocky terrain winemaker Philippe Melka and his team, craft rich, powerful, and complex wines that reflect the unique character of this site.

Garnet WinesGarnet is a grower’s story. Our Pinot Noir and Chardonnay are 100% estate grown in select blocks within small, premier vineyards that we own and farm. Every aspect of winemaking from planting the vines to bottling the wine is within our control. The result: a perfect combination of elegance and extract, silky texture and vibrant flavors.

Gary FarrellGary Farrell is a pioneer in the Russian River Valley. For over 30 years, Gary Farrell Vineyards & Winery has crafted small-lot artisan wines that capture the impeccable balance and stylistic elegance of some of the finest and most sought-after vineyards in this beautiful region.

Giuseppe RinaldiGiuseppe Rinaldi has a unique way of seeing the world and a presence that makes a lasting impression. An overarching respect for tradition and a fascination with history seem to drive his thoughts and, in turn, his wines.


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Glaetzer DixonThe Glaetzers have roots in the Barossa. 7 years ago the quest to craft the best cool climate Pinot Noir, Shiraz and Riesling inspired Nick Glaetzer to move to Tasmania where he and wife Sally created Glaetzer-Dixon.

Gonzalez ByassGonzalez Byass was founded in Jerez in 1835 by Manuel Maria Gonzalez, who at the age of 23 decided to dedicate himself to the production and commercialization of Sherry wines.

GramonaAs far back as 1816, a member of the family has been making wine in the Penedes. The wines receive perhaps the longest average aging than any other cava, a minimum of 18 months, and an average of 4 years. Gramona is one of the last remaining family-owned, “Grower Producer” cava houses of the Penedes.

Grgich Hills EstateGrgich Hills Estate is an iconic Napa Valley wine estate committed to natural winegrowing and sustainability, using ourpassion to handcraft food-friendly, balanced and elegant wines.

Gundlach Bundschu WineryThe oldest family-owned winery in CA, we specialize in making distinctive estate-grown wines and sharing them and our property in a warm, fun, unpretentious manner.

Hahn Family WinesHahn has made wine from the Santa Lucia Highlands appellation since 1980. The Hahn SLH Estate wines, a Chardonnay and Pinot Noir from the AVA, highlight the region’s ideal growing conditions for the varietals. Lucienne offers three single-vineyard Pinot Noirs from SLH that showcase Hahn’s best grapes from the appellation.

HALL WinesHALL St. Helena is California’s first Gold LEED® Certified winery! Owners Craig and Kathryn HALL employ organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending to extract the quintessence of Napa Valley Cabernet Sauvignon.

Heitz Wine CellarsFounded in 1961, Heitz Wine Cellars label is recognized as the symbol of fine wine, highlighted by the legendary status of the winery’s Cabernet Sauvignons. Among Napa Valley’s few midcentury wineries to remain independent, the Heitz family’s legacy of quality & leadership spans three generations.

Hestan VineyardsHestan Vineyards is a 52-acre vineyard located on Napa Valley’s eastern slopes. Individually farmed blocks planted to Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec blanket rolling hills. Hestan produces wines under three labels: Hestan Vineyards and Meyer Vineyard by winemaker Mark Herold, and Stephanie by winemaker Jeff Gaffner.

Hidden Ridge VineyardHidden Ridge is located in extreme, rugged terrain, between Mount Hood and Diamond Mountain. At elevations ranging from 900-1700 feet, this terraced vineyard is so steep, so well developed, so interesting in its planning and distinct growing conditions, it is acclaimed as Sonoma County’s most promising Cabernet find in a decade.

If you see KayIf You See Kay from Lazio, Italy is an innovative offering by the owners of Hundred Acre, Layer Cake, Cherry Pie, and Cherry Tart, and made by renowned Winemaker Jayson Woodbridge. Kay is about freedom and embodies the principles of living life to the fullest…powerful, complex, yet elegant.

InglenookGustave Niebaum established Inglenook in 1879 to rival Europe’s finest wines. To honor its historical significance, with the guidance of our Winemaker, Philippe Bascaules, we are restoring the legacy of Inglenook.


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J Vineyards & WineryFounded by Judy Jordan in 1986, J Vineyards & Winery is an independently-owned winery. J focuses on Brut and Brut Rosé sparkling wines, Pinot Noir, Chardonnay and Pinot Gris terroir-driven varietal wines, produced from estate grown grapes within Sonoma County’s Russian River Valley appellation.

J. Lohr Vineyards & WineryFamily-owned J. Lohr Vineyards & Wines crafts internationally acclaimed wines from sustainably-farmed estate vineyards in Monterey County, Paso Robles and Napa Valley. From this diverse palette of fruit, J. Lohr produces four tiers of wines,J . Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series and limited-release J. Lohr Gesture.

Jean-Louis Trocard WinesEstablished in 1620, the Trocard Family still owns and operates its ten Chateaux properties. Current day, Jean-Louis owns 100 hectares of vineyards lying in the region of Libourne. Benoit Trocard, a 15th generation winemaker, manages the properties with this father, Jean-Louis, and 91 year old grandfather, who attributes his great health to his families wine.

JekelFounded in 1972 by Bill Jekel, one of the first growers to see Monterey’s potential for wine excellence, Jekel Vineyards released its first vintage (a Johannesburg Riesling) in 1978. Committed to the region and to sustainable farming practices, Jekel Vineyards continues to be recognized as a pioneer in Monterey winemaking today. In our winemaker, Charlie Gilmore’s words, simple is good, quality is critical and terroir is everything.

Joel Gott WinesFor over a decade, Joel Gott Wines has been producing delicious, balanced wines that offer fantastic value. The Joel Gott portfolio includes Sauvignon Blanc, Pinot Gris, Riesling, Unoaked Chardonnay, Alakai Red Wine, California Pinot Noir, Zinfandel and Gott Napa Cabernet Sauvignon.

John Anthony VineyardsIn 1997 John Anthony Truchard began leasing and managing vineyard property with the goal of one day producing a small quantity of high end wines to share with friends and family. Fortunately his wife Michele shared his passion and in 2003 they crushed their first vintage.

Jonata WinesDedicated to expressing a range of red and white wines from its estate in the Santa Ynez Valley appellation, Jonata is one of a new breed of producers throughout the world who is thriving with a non-traditional amalgam of varieties and blends.

Jordan Vineyard and WineryLocated in the heart of Alexander Valley, Jordan Vineyard & Winery has been dedicated to crafting Cabernet Sauvignon and Chardonnay for four decades. Today, second-generation vintner John Jordan continues his family legacy, preserving the timeless winemaking qualities of balance, elegance and food affinity.

Joseph Phelps VineyardsJoseph Phelps Vineyards is a family-owned winery founded in 1973 by Joe Phelps and committed to crafting world class,estate-grown wines from the Napa Valley and Sonoma Coast.

JUSTIN Vineyards & WineryFounded in 1981, JUSTIN is a family-owned winery focused on crafting estate grown Cabernet Sauvignon and Bordeaux-style blends in the Paso Robles appellation of California’s Central Coast, a place where these varietals thrive.

King EstateKing Estate, celebrating 23 years of Oregon winemaking in 2014, is located southwest of Eugene, Oregon. Founded in 1991 by the King family, King Estate is committed to producing wines of exceptional quality using organic & sustainable farming methods, meticulous fruit selection, and impeccable winemaking practices. King Estate focuses on producing world-class Pinot Gris and Pinot Noirs, while also producing other excellent varietals under their Acrobat and NXNW labels.


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Kistler VineyardsKistler Vineyards is an artisan winery dedicated to producing world-class Chardonnay and Pinot Noir. Steve Kistler has produced some of the best California examples of these varieties for over 30 years. Wine Advocate noted, “These are some of the most thrilling wines being made in California today.”

Kosta BrowneFor over 15 years, Kosta Browne has crafted intensely flavored and balanced wines from the finest regions in California, including the Russian River Valley, Sonoma Coast and Santa Lucia Highlands appellations. Kosta Browne’s dedication to quality stewardship and commitment to customer relationships, has propelled the brand to industry leader, producing some of the most sought after new world Pinot Noirs. To learn more, please visit www.kostabrowne.com.

Krupp BrothersPerched high above Oakville, on the rugged terrain of Pritchard Hill, lies the miraculous Stagecoach Vineyard where Dr. Jan Krupp tends the vines that produce some of the most renowned wines of Napa Valley, including his own. With its wild hills and volcanic vistas, Krupp Brothers wines are born from stone and cloaked in elegance.

Kunin WinesEstablished in 1998, owner and winemaker Seth Kunin’s philosophy is simple: when you open a bottle of Kunin Wine, you can be assured, from vineyard to glass, very little has been done to alter the purity of the fruit or its natural terroir.

La CremaFor 35 years, La Crema has focused exclusively on cool-climate appellations, from the Russian River Valley, Monterey, Anderson Valley, and Los Carneros. We will continue to explore new regions to showcase the nuanced flavors of the area with a focus on Chardonnay, Pinot Noir, and Pinot Gris.

Ladera VineyardsLadera Vineyards sits at 1,800 feet atop Howell Mountain in Napa Valley. It is a restored 1886 stone winery with 18,000 square feet of caves. We focus on hillside, estate Cabernet Sauvignon from both our Howell Mountain vineyard and the Lone Canyon Vineyard in the western mountains.

LandmarkA must-stop destination in the heart of Sonoma Valley, Landmark Vineyards is home to an award-winning portfolio of handcrafted Burgundian-style Chardonnay and Pinot Noir from the best Sonoma and California has to offer.

Lang & Reed Wine CompanyTracey & John Skupny started Lang & Reed in 1996 with the goal to explore the distinct charms of Cabernet Franc, crafting wines that are both expressive and enjoyable. This passionate focus on Cabernet Franc has helped identify the right combination of vineyards and clones to achieve this goal. LangAndReed.com

Layer Cake WinesLayer Cake Wines, by Jayson Woodbridge, are made on four continents and in five countries. Our wines represent the ultimate affordable luxury, coming from places steeped in history, diverse foods, sweeping landscapes, and interesting people: Mendoza, Puglia, Calatayud, South Australia, and California. Enjoy the journey.

Leviathan WineMade by Andy Erickson of Napa, Leviathan’s goal is to produce the best California wine using incredible sources of Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot. Each vintage is rich, full, and carefully fine-tuned to be a bold, complex wine. A great value relative to its peers.

Luciano SandroneThe Sandrone winery was founded in 1978, born from a desire to make the finest possible expression of the Nebbiolo grape from the unique terroirs of the Langhe. This passion has informed the decision making at every step of the process. The basic wines are made with the same commitment to quality as the luxury cuvees.


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Luke LambertLuke Lambert’s philosophy is one of hand harvesting, wild yeast ferments, low levels of new oak, moderated alcohols, savory palate structures and food friendly styles. All wines are single vineyard and fermented using wild yeast before bottling without fining or filtration.

LungarottiLungarotti was founded by Giorgio Lungarotti in the early 60’s. It is now run by his daughters, Chiara and Teresa, who maintain a strong family imprint characterized by the values that tie together history, tradition and land.

Maison l’OréeRajat Parr has committed himself professionally and personally to Burgundy and is one of the foremost experts in the world. Guided by his palate and knowledge, MLO offers vetted, curated selections of small quantities of hand-selected wines from Rajat’s favorite vineyard sites in Burgundy.

Maison Louis JadotFrom the start, Maison Louis Jadot has always accorded equal importance to each of Burgundy’s appellations, from Grand Crus right through to regional wines. Our aim is to express the true nature of Burgundy through our wines, a terroir that can be both proud of its past and optimistic about its future.

Maison Nicolas PerrinA collaboration between Nicolas Jaboulet in the northern Rhône and Famille Perrin, specialists of the southern Rhône, focusing on wines such as

Ermitage, Côte-Rôtie, Saint-Joseph, Cornas, Condrieu and Crozes-Hermitage, each exhibiting the diversity and complexity of the different terroirs.

Maison Roche de BelleneIn 2008, Nicolas Potel started all over again with a new company: Maison Roche de Bellene. We produce 60 appellations and export wines to 42 countries.

Marqués de MurrietaMarqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company. With a vision of innovation and respect for tradition, this iconic Spanish brand is rooted in strong, historical fundamentals.

Marquis D’AngervilleGuillaume d’Angerville runs Domaine Marquis d’Angerville with modernity by maintaining the essential values that have been passed by his predecessors: rigor, respect to the great terroirs, humility in the surprises that nature reserves, year after year, vintage after vintage.

MarvelousMarvelous is what happens when four grape varieties, a chef, a winemaker and an entrepreneur collide. Created by South African Chef Pete Tempelhoff and winemaker, Adam Mason, the Marvelous range of wines was borne out of their desire to make some really great quality blends using great quality grapes, but keeping it light and playful at the same time.

Matanzas CreekMatanzas Creek Winery is located in Sonoma County’s picturesque Bennett Valley, an area known for fog that lingers into late morning. The maritime climate helps develop our crisp and aromatic Sauvignon Blancs. As a destination winery, it is an experience in itself, with breathtaking views of vineyards and lavender gardens.

Mayacamas VineyardsRooted deeply in California’s winemaking history, Mayacamas Vineyards crafts authentic, classical wines that faithfully reflect their vineyard origins high on the slopes of Mount Veeder in Napa Valley. Mayacamas wines are exceptionally age-worthy and complex expressions of the fruit of the vine.

Mer SoleilMer Soleil and Silver Chardonnays are both of the same fruit from the Santa Lucia Highlands appellation of Monterey County. The difference between the two Chardonnays is the fermentation process. Mer Soleil is fermented in French oak barrels, while Silver never sees the inside of a barrel.


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Michael David Winery“Michael” and “David” are Michael and David Phillips, brothers whose family has farmed the Lodi region since the 1850s. Michael and David constitute the 5th generation of grape growers, with the 6th generation now joining the family business. The family believes in emphasizing quality wines with unique and fun labels.

Michel GassierVignobles Michel Gassier joins the ancestral estates of Costieres de Nimes in a single desire: make captivating wines that express the essence of their indigenous grapes and the terroirs that nourish them. Michel Gassier has quickly become a leader of this up and coming region in the Rhone Valley.

Miner Family WineryMiner Family Winery is a dynamic family-owned winery tucked into the eastern hills of the Oakville appellation, squarely within the heart of Napa Valley. Each wine is crafted in a style to encapsulate the distinctive elements and the indelible fingerprints of their respective vineyards.

MionettoMionetto has been Italy’s foremost producer of Prosecco wines for more than 125 years. The winery was founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, located just north of Venice.

MiravalAngelina Jolie and Brad Pitt are the owners of Château Miraval. It covers 500 hectares of land in the heart of Provence and has partnered with Famille Perrin to Produce Miraval Rosé. The estate is cultivated without using herbicides, pesticides, or chemicals.

Mollydooker WinesFounded in 2005, Mollydooker is an exciting, out-of-left-field, winery in the heart of McLaren Vale, South Australia. The winery is open daily for tastings & tours. www.mollydookerwines.com

MonteverroIn 2003, Georg Weber purchased the piece of land in Capalbio (Maremma, Southern Tuscany) where he planted the first vineyards and built the winery. With a pioneering spirit and great attention to detail, Monteverro produces its four wines in limited quantities and with a careful selection of its 27 hectares of grapes.

Moss WoodMoss Wood is a premium wine producer located in the Wilyabrup sub region of the Margaret River Wine region of Western Australia. The area is regarded as one of Australia’s finest grape growing regions.

MulderboschWidely recognized as one of South Africa’s most iconic producers, Mulderbosch is well-known for its approachable, easy-drinking, and affordable, fun wines. Under new ownership, Mulderbosch has entered an exciting new era of quality and promises to over-deliver on its value to quality.

Nickel & Nickel VineyardNickel & Nickel is dedicated exclusively to producing 100 percent varietal, single-vineyard wines that best express the distinct personality of each vineyard. Established by the partners of Far Niente in 1997, Nickel & Nickel is focused on producing single-vineyard Napa Valley Cabernet Sauvignon.

Olabisi WinesOLABISI Wines was established in 2002, with a focus on natural style wines, sourced from exquisite vineyard sites in and around Napa Valley. Winemaker Ted Osborne continues his pursuit of authentic wines that express the type of fruit-driven terroir uniquely revealed through his creatively hands-off approach.

Opus One WineryOpus One is the story of the shared dream of two great men of wine: Baron Philippe de Rothschild of Château Mouton Rothschild and renowned Napa Valley vintner Robert Mondavi. Opus One produced its first vintage in 1979 and opened as a winery in Oakville, California in 1991.


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Pahlmeyer WineryJayson Pahlmeyer has been producing seductive wines since 1986. Exceptional mountain vineyards in the Napa Valley and Sonoma Coast, including Waters Ranch and Wayfarer estate vineyards, coupled with winemaker Kale Anderson’s expert winemaking techniques, turn out wines with power and finesse.

Paradigm WineryParadigm Winery, located in the Oakville appellation of Napa Valley, hand crafts small quantities of estate-bottled red wine. We’re known for our Merlot and our Cabernet Sauvignon, and a tiny amount of Zinfandel and Cabernet Franc. Regardless of the varietal, our wines are a rich expression of the vineyard we’re been farming now for 29 years.

Pegasus Estate WineryPegasus Estate Winery celebrates its devotion in producing award-winning, single vineyard estate grown Cab’s. It customizes very small premium quality releases, which sets it apart from the behemoths.

Penfolds WinePenfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine.

Pine Ridge VineyardsClassically balanced wines capturing five renowned Napa Valley appellations.

Pisoni VineyardsGary and his sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’, and Soberanes Vineyard. These vineyards and wines represent an extreme commitment to farming and winemaking that has spanned multiple generations.

QuintessaIn the epicenter of Rutherford, Napa Valley, cradled amongst five hills and adorned by a crystal lake, lies Quintessa. The vineyard’s many microclimates, soils, elevations, and exposures make this one of the most diverse estates in Napa, contributing to the quality and uniqueness of the wine.

Qupé WineryQupé is dedicated to producing handcrafted Rhône varietals and Chardonnay from California’s Central Coast. We employ traditional winemaking techniques to make wines that are true to type and speak of their vineyard sources. Our goal is to make wines with impeccable balance that can be enjoyed in their youth, yet the good acidity from cool vineyard sites can also benefit from aging. We are committed to sourcing grapes from some of the best and most prestigious vineyards in Santa Barbara and San Luis Obispo counties.

Ramos PintoFounded in 1880 by brothers Adriano and Antonio, Ramos Pinto is run today by the heirs of these two vintners. It was acquired by Champagne Louis Roederer in 1990, and enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving it the highest winemaking control.

Realm CellarsRealm Cellars was founded in 2001 by Juan Mercado and Wendell Laidley with a simple mission of producing superior quality, small production, hand-crafted wine from Bordeaux culled from some of the most distinctive Napa Valley vineyards.

Recuerdo WinesRecuerdo offers enthusiasts the opportunity to experience premium Malbec and Torrontés wines that capture the best of Argentina’s unique terroir, specifically within the high-altitude Uco Valley. Visit www.recuerdowines.com.

RenwoodSurrounded by the rolling hills and streams in California’s Amador County, Renwood Winery is a Zinfandel specialist. Winemaker Joe Shebl creates opulent wines including Grandpére, Premier Old Vine, Clarion, and Fiddletown. The winery’s Shenandoah Valley Tasting Room is ideal for relaxing and enjoying a cheese and wine pairing. www.renwood.com


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Ridge VineyardsGreat wines come from great vineyards. Those vineyards, carefully tended, can express in the glass the individual character of each site. Winemaking at Ridge can best be described as “pre-industrial”: The wines are made by methods that were used by the best producers in the late 1800s.

Robert WeilFounded in 1875, Weingut Robert Weil is the most highly acclaimed wine estate in the Rheingau region. Wilhelm Weil, great-grandson of the founder, carries on the tradition of uncompromising quality that have been the estate’s hallmark for four generations. Wilhelm Weil was named Germany’s Winemaker of the Year in 1997.

Roberto VoerzioRoberto Voerzio was established in 1986 in La Morra, a town in the heart of the Langhe that has always been renowned for the greatness of its vineyards. We began with 2 hectares, and over the years have managed to acquire the most prestigious, historic crus for the production of Barolo.

Rodney StrongEstablished in 1959, family owned Rodney Strong Vineyards focuses on modern, artisan winemaking, exclusively from Sonoma County, California. Across 14 estate vineyards, we craft critically acclaimed luxury Sonoma County wines and proudly sponsor Best New Sommeliers.

Roederer EstateRoederer Estate Brut is the first California sparkling wine produced by Champagne Louis Roederer, building upon a 200-year tradition of fine winemaking. Roederer’s unique winemaking style is based on 100% ownership of vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée.

Rombauer VineyardThe Rombauer family winery, founded in 1980, is located on the northeastern edge of the Valley on a secluded tree-covered knoll overlooking the Napa Valley.

Round Pond EstateRound Pond Estate, owned and operated by the MacDonnell family, is a Rutherford farm, winery and olive mill specializing in expressive wines, gourmet foods and unforgettable farm-to-table guest experiences—all from Napa Valley.

SaintsburySince 1981, Saintsbury has been committed to demonstrating that world-class Pinot Noir is a California mainstay. The winery was founded by winemakers Dick Ward and David Graves, who believe innovation and a critical look at vineyard, terroir and winemaking is the best route to quality.

Saldo WineSaldo Zinfandel pulls the best lots of grapes from California’s most renowned Zinfandel regions, including historic vineyards like Toffanelli, Grist, Teldeschi and more in Sonoma, Napa, Lake, Amador, Mendocino, and Contra Costa counties. From the makers of The Prisoner.

Sandhi WinesSandhi is a small production California winery made by Rajat Parr. It focuses on select vineyards from the Santa Rita Hills and is dedicated to making wines of finesse, minerality, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities.

Santa Barbara VintnersThe Santa Barbara Vintners (Santa Barbara County Vintners’ Association) is a non-profit organization founded in 1983 to support and promote Santa Barbara County as a world-class, authentic wine producing and wine grape growing region.

Santa RitaHeritage and enterprise are hallmarks of Santa Rita, one of Chile’s premier wine estates. Founded in 1880 in Chile’s Maipo Valley, this historic property was among the first to pioneer plantings of European grape varieties in Chile. In 1980, it was acquired by its present owner, Gruppo Claro, under whom Santa Rita has reaped the rewards of continuous investment, resulting in a period of impressive growth, during which the winery has consolidated its position in the vanguard of Chile’s most successful and innovative estates.


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ScarpettaScarpetta is a collaborative effort of Master Sommelier Bobby Stuckey and Chef Lachlan Patterson of Frasca Food and Wine in Boulder, Colorado. Their old vine Barbera is from the Monferrato hills, the Pinot Grigio from the hills of Friuli-Venezia Giulia, and Timido is from a vineyard originally owned by the Count of Trento in the Colli Orientali.

Scheid VineyardsScheid Vineyards produces small-lot, sustainable wines from ten estate vineyards located along a 70-mile spread of the Salinas Valley. For our Scheid Vineyards label, we use only a small percentage of our grape production which we believe will make the finest wine.

SCRIBE WinerySCRIBE Winery was founded in Sonoma, California in 2007 by brothers Andrew and Adam Mariani. The Marianis believe that a vineyard managed in harmony with the greater ecosystem results in more terroir driven grapes, and in distinct and lively wines that speak vividly of their provenance.

Seghesio Family VineyardsZinfandel and other Italian heritage varieties that honor the history of Sonoma County.

Sequoia Grove WinerySequoia Grove is a family-owned, boutique Napa Valley winery located in the heart of Rutherford. Head Winemaker Michael Trujillo chooses from the very best palette of Napa Valley fruit sources to create Bordeaux-style wines of traditional character, structure and evoke a true sense of place. Sequoia Grove yields modern-day liquid treasures that over-deliver for their price point.

Silver OakSilver Oak is single-minded in the pursuit of exceptional Cabernet Sauvignon. For 40 years, we have produced delicious and distinctive Cabernets from our Napa Valley and Alexander Valley wineries. Each Cabernet is food-friendly, extensively aged to be drinkable upon release, and perfect for enjoying with friends or family.

Skylark Wine CompanySkylark Wine Company is a collaboration between Boulevard Restaurant Wine Directors John Lancaster and Robert Perkins. They have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past 12 years. During their tenure at Boulevard, they built a close friendship, an inventory of wines from around the globe, and a palate of tasting wines of the world from vintage to vintage.

Sokol Blosser WineryThe pioneering Sokol Blosser family has been crafting distinctive wines of elegance in Oregon for more than 40 years from their certified organic estate in the Dundee Hills.

Somerston Wine CoSomerston Estate is a 1,628 acre property in the eastern hills of Napa Valley with 225 acres of vineyards. We sustainably farm and work to preserve the intrinsic beauty and quality of our land. It is a place of natural splendor that must be seen to be believed. We produce limited cases of Sauvignon Blanc, Stornoway Red Blend and Cabernet Sauvignon from select vineyards.

Stags’ Leap WineryEstablished in 1893, Stags’ Leap Winery is one of California’s earliest wine estates, and the namesake for its acclaimed appellation. The historic Manor House has been home to three families whose history parallels the lasting winemaking heritage. Winemaker Christophe Paubert practices traditional winemaking techniques, resulting in wines that are expressive of the estate’s distinctive terroir. www.stagsleap.com

Swanson VineyardsFounded in 1985 by Elizabeth and Clarke Swanson, Jr., Swanson Vineyards is dedicated to handcrafting small quantities of quality Napa Valley wines. Forming the core of the Swanson’s production is Merlot, Pinot Grigio, and their “Alexis” Cabernet Sauvignon.

Tablas Creek VineyardTablas Creek Vineyard is the culmination of a friendship between two families - The Perrin family of Château de Beaucastel and the Haas family of Vineyard Brands. The families searched four years for a site where grapes from Chateauneuf-du-pape would thrive, then propagated Tablas Creek with authentic clones from Beaucastel.


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TestarossaOur wines are made with state-of-the-art techniques in a 19th-century winery built in 1888 by Jesuit Fathers, who, for nearly 100 years, made Novitiate Wines in these same cellars. Winemaker Bill Brosseau works with growers to balance the vines for rich, flavorful, and nutritionally healthy fruit.

The HiltThe Hilt champions pinot noir and chardonnay from California’s coastal winegrowing regions—Santa Barbara County’s Sta. Rita Hills and Santa Maria Valley AVA’s prominent among them. Hinted in the name, The Hilt goes “all the way” in its quest for expression and quality; nothing is held back.

The ParingThe Paring bottlings explore different styles and vineyards— made from the vineyard blocks that are either too young or do not fit into the vintage style of the highly acclaimed Jonata wines—The Paring is essentially a “chip off the old block”.

Three SticksThree Sticks is committed to producing artisanal wines from vineyard sites, such as our famed Durell Estate Vineyard. Durell Vineyard and the other sites are managed in a minimalist fashion for low yields. We take a minimalist approach, so wines reflect the vineyards they come from.

Trefethen Family VineyardsIn 1968, Gene and Katie Trefethen purchased seven farms surrounding a 19th-century winery in Napa Valley to create Trefethen Family Vineyards. Their son John and his bride Janet made their first wines in 1973. Today, Loren and Hailey are continuing the family tradition of crafting exceptional wines.

Trinchero Napa ValleyThe pinnacle of the Trinchero Family Estates portfolio, Trinchero Napa Valley delivers limited-production, estate-grown wines that honor the legacy of founder Mario Trinchero. The Trinchero Napa Valley portfolio includes Sauvignon Blanc, two Merlots, six Cabernet Sauvignons, Petit Verdot, Cabernet Franc and Meritage.

Trinity HillEstablished in 1987, Trinity Hill winery is located in the famed Gimblett Gravels soils of New Zealand’s Hawkes Bay region. Trinity Hill is known for producing world-class cool climate Syrah, Pinot Noir and Red Blends, as well as Sauvignon Blanc and other white varieties.

Tuck Beckstoffer WinesTuck Beckstoffer Wines creates and sells wines representing the finest wine quality and packaging available anywhere in the World at approachable prices. Tuck Beckstoffer’s vast knowledge and experience in the vineyard and in the winery gives us, as a company, the opportunity to create wines that hugely over deliver in terms of wine quality, price point, packaging and pedigree.

Turley Wine CellarsFounded in 1993 by Larry Turley, Turley Wine Cellars focuses on wines from old vine Zinfandel and Petite Syrah vineyards in an attempt to both create and preserve California’s unique winemaking culture.

Twomey CellarsThe Duncan Family established Twomey Cellars to pursue the discovery of varietals in California beyond Cabernet Sauvignon. We use the same philosophy that has guided Silver Oak since its founding in 1972: make exceptional, food-friendly wines that are deliciously drinkable upon release. We apply 40 years of winemaking experience and a spirit of innovation to create our Merlot, Pinot Noir and Sauvignon Blanc.

Vasse FelixVasse Felix was established in 1967 by pioneer Dr Thomas Cullity and is the founding wine estate of Margaret River. The first vineyard blocks were planted in August, 1967. Margaret River experiences the unique combination of a Mediterranean climate, maritime influence and perfect soils for viticulture, ideal for growing Cabernet Sauvignon and Chardonnay.

Vega SiciliaVega Sicilia, a legend built over time on tradition and discretion. Prestige and care for the details are its signature. More than a winery, a genuine myth.


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ViettiThe Vietti winery, now owned by the family’s fourth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil.

VilarnauThe Vilarnau Cavas date back to 1949 when the Winery was located in the town center of Sant Sadurni D’Anoia, capital of the Cava Denomination of Origin in the heart of Catalonia.

WALTWALT is dedicated to the production of premier Pinot Noir and Chardonnay from the Pacific Coast’s most distinctive vineyard sites. Our philosophy is of precision allowing the wines to naturally and honestly express the character of the site where grown. Under the artisanship of Steve Leveque and Megan Gunderson, WALT Wines will continue to evolve and develop.

Wente Family EstatesWente Family Estates is comprised of Wente Vineyards, Murrieta’s Well, entwine, Double Decker, and Hayes Ranch brands; owned and operated by the fourth and fifth generations of the Wente family.

Westerly Estate WinesOur pursuit at Westerly is to express the unique characteristics and individuality of the preeminent vineyards in Santa Barbara County by farming and winemaking at the highest possible level.

William FevreWith a family history dating back 250 years in the Chablis region, William Fèvre owns the widest array of Grands Crus and benefits from ideal conditions to produce excellent Chablis.

Wind Gap WinesFounded by Pax and Pam Mahle, Wind Gap is dedicated to making honest, authentic and compelling wines from special places in the Sonoma Coast. Driven by Pax and his inspiration from European wine culture, his wines are leading the movement towards making wines of finesse and balance in California.

Wine AustraliaWine Australia provides strategic support and a collaborative framework for the Australian wine category; it creates additional opportunities through market development, education and partnerships for maximum trade, press and consumer visibility.

Wines of PortugalPortuguese Wines have a long history and remarkable track record in the global wine sector. Today Portuguese wines are more dynamic than ever. In an increasingly globalized world, Portuguese wines remain genuine, with a strong character. Wines of Portugal invites you to explore an exciting range of wines that are diverse and unique with 250 native grape varieties, most of which do not exist elsewhere in the world. To learn more, please visit www.winesofportugal.info

Wines of ProvenceProvence is the world’s largest rosé wine region. Our rosé is the gold standard. U.S. market growth has been on a sustained upward trend for 10 years.

YalumbaYalumba was founded in 1849, five generations and 160 years later Yalumba, Australia’s oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over.

Yarra YeringRegarded as one of the Yarra Valley’s ‘renaissance men,’ Dr. Bailey Carrodus established Yarra Yering in 1969, gaining an enviable reputation for crafting some of Australia’s finest, and most eclectic, wines.


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Louis M. MartiniLouis M. Martini is dedicated to producing rich & distinctive Cabernets from the most prestigious vineyards in Napa & Sonoma. Third-generation winemaker Michael Martini strives to craft Cabernet Sauvignons that reflect the terroir and captures the essence of the vineyards.

La MarcaIn 2007, the winery was awarded a “Top 100 wines of the Year” by Wine Spectator. With its inherent quality, iconic name, and contemporary package, La Marca offers super-premium sparkling consumers a fresh tasting, vibrant alternative that is well-made and at a reasonable price.

MacMurrayLocated in the heart of the Russian River Valley, the original homestead at MacMurray Ranch was settled over 150 years ago by the Porter family. Today, the ranch looks much as it did 50 years ago, only now it is surrounded by one of the Russian River Valley’s most beautiful vineyards.

William HillWilliam Hill Estate has crafted distinctive, elegant Napa Valley wines. The 200-acre Estate, of which 140-acres are planted, curves between Silverado Trail & Atlas Peak Road, in the Silverado Bench. Classically-styled wines by employing progressive, uncompromising, viticultural and cellar practices.

Gallo Signature SeriesCrafted by third-generation winemaker Gina Gallo, the Gallo Signature Series offers three distinct, elegant wines that celebrate the family’s estate vineyards in Sonoma, Napa and Monterey Counties.


Wine delivery that lets you breathe.

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