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At Sentient, we understand that no two trips are alike. So we’ve pioneered a unique Membership Program that’s as flexible as your lifestyle. Each time you fly, we provide you with the jet solution that best meets your needs—delivering it with a level of personalized service designed to make every flight an extraordinary experience.

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Exotic destinations. Delicious food and wine. Mouth-watering cocktails. A collectible piece of art. Rare and dazzling diamonds. Hidden golf course gems.

These are just some of the images that come to mind with Travel + Leisure, Food & Wine, Departures, Travel + Leisure Golf, and Executive Travel—the high-profi le, award-winning luxury lifestyle magazine brands published by American Express Publishing Corporation. In addition to the roster of luxury lifestyle titles, American Express Publishing produces travel, cooking, wine, time management, and fi nancial books and products, develops online content, operates luxury-market events, and creates custom print and online programs for both customers and clients from its headquarters in the heart of midtown Manhattan. Delivering lifestyle expertise that informs choices, enriches perspective, and empowers affluent and accomplished people to take action is the mission behind American Express Publishing, a wholly owned subsidiary of the American Express Company. We provide premium content to an increasingly affl uent customer base of more than eight million across our brands.

“Everyday, our editors are out scouting the world for insider information and trends that will

ultimately empower our readers and enrich their lives. Every employee at our company is

charged with how to bring life’s great pleasures—travel, food, wine, and golf—to our customers.

It’s a wonderful space to be in.”

— Ed Kelly, American Express Publishing President and CEO

NEW AMERICAN ARISTOCRACY

Last year, American Express Publishing launched The First Annual Study of Affl uence and Wealth in America, produced in conjunction with Harrison Group, a strategic marketing consulting and research services fi rm, to gain a deeper perspective about how our coveted audience of affl uent, super-affl uent, and wealthy consumers view themselves and their lives. The research, announced at the annual American Express PublishingLuxury Summit, a premier forum dedicated exclusively to the luxury industry, provided extensive knowledge and insights about this group of individuals, which we’ve named the New American Aristocracy. Our research revealed extraordinary fi ndings including:

• The New American Aristocracy share a middle class mindset

• 92% has earned their money; only 8% inherited their money

• 80% of these individuals were raised in middle class or lesser homes

• Learning to live with wealth takes time

• The study reveals that there is an increased desire for product artistry—it’s about craftsmanship, quality and design. We haven’t seen design play such a powerful role since the art deco period in the late twenties (The last time wealth was so concentrated in America).

The New American Aristocracy must master hundreds of categories as they journey in luxury consumption. As they engage with brands and make choices, American Express Publishing is there to inform, enrich and enpower these affluent Americans—the mission behind our relevant and actionable brands.

G R OW I N G S U CC E S S

One of the ways the company has been able to grow at such an accelerated pace is the strategic development of branded extensions and marketing through our readers’ passion points. Some highlights of our brands:

Travel + Leisure (travelandleisure.com) the premier chronicler of the way we travel now, examines the places, the ideas, and the trends that define modern global culture. The magazine inspires millions of people to explore the world, equipping them with reliable advice and a clearer understanding of how travel can change their lives. Travel + Leisure has a network of seven editions worldwide. Travel + Leisure recently collaborated with Dorling Kindersley on a Travel + Leisure book series Unexpected France and Unexpected Italy—in addition to publishing other books, such as 100 Greatest Trips.

Food & Wine (foodandwine.com) the modern, stylish, trend-spotting, talent-seeking epicurean magazine, attracts an audience of 6.9 million readers with a passionate interest in, and an adventurous approach to, cooking, wine, entertaining, restaurants and travel. The Food & Wine brand features Food & Wine Books, including annual editions of Best of theBest, the Food & Wine Wine Guide and Food & Wine Cocktails, the Food & Wine Classic in Aspen, as well as Food & Wine China. Departures, the leading authority on luxury lifestyle, is published by the American Express Publishing Corporation for American Express Platinum Card® and Centurion® members. Departures is published seven times per year and has 12 international editions in the U.S., Japan, Russia, Germany, U.K., Sweden, Netherlands, France, Spain, Italy and Austria, and throughout the Middle East. The magazine won its’ fi rst highly coveted ASME (American Society of Magazine Editors) award in 2007.

Travel + Leisure Golf (TLGolf.com) covers all of the elements of the luxury golf lifestyle from top destinations and the world’s best courses to golf fashion and the latest in equipment. Published six times a year, Travel + Leisure Golf has an audience of more than 650,000 readers.

Executive Travel Magazine (www.executivetravelmagazine.com) helps frequent travelers live life on the road as well as they do at home. Pub-lished six times per year, Executive Travel provides readers with rel-evant travel news and information, coupled with strategies and ad-vice. The Executive Travel wiki site is the ultimate online resource that combines community and content for traveling executives.

¡ ¡

For more information, please call 212.382.5600.

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F I R S T ANNUA L P E B B L E B EACH FOOD & W INE

Welcome Fellow Foodies and Wine Enthusiasts,

It is with overwhelming satisfaction, pleasure, and pride thatwe bring you the First Annual Pebble Beach Food & Wine. 53of the world’s culinary grandmasters and more than 200 of the

finest wineries from around the globe have joined us here in Pebble Beach, one of the most picturesqueproperties in the world, in support of an epicurean lifestyle event that celebrates the best life has to offer. Thequantity and quality of talent that will work hand-in-hand this weekend to create these unforgettable epicureanexperiences, comes together in such a format very rarely. How fortunate we are to be the lucky enthusiastswho will enjoy their craft and passion.

While these chefs, wineries, sommeliers and industry professionals are here to celebrate the love for whatthey do, they congregate from across the globe for another reason. This weekend does more than just indulgeour senses—it helps others.

The First Annual Pebble Beach Food & Wine was commissioned by the Monterey County Wine EducationFoundation, which benefits young aspiring students who wish to pursue a career in oenology. In addition,through the generosity of the foundation, a portion of proceeds will support other programs such as CASA(Court Appointed Special Advocates), the Boys and Girls Clubs of Monterey County, and the Pebble BeachFoundation. We encourage and welcome direct donations to these great charities that are changing lives forthe better each and every day.

Foodies and wine enthusiasts of all levels and from all walks of life have joined us this weekend to celebratetheir passion. This weekend, take a moment to talk to others about their culinary experiences, their opinions,and learn from each other. Countless professionals from around the world are here. Engage them and let theirknowledge advance your enjoyment of this great pastime.

This unforgettable event could not have been possible without our brand partners. We are honored toannounce American Express Publishing as the presenting sponsor of the First Annual Pebble Beach Food &Wine. We couldn’t ask for a better partner in growing the premier culinary event on the west coast.Furthermore, we are pleased to announce our partnership with Lexus, the official luxury automobile of thePebble Beach Food & Wine. On Friday and Saturday, thousands of guests will enjoy the Lexus Grand Tastingfeaturing 200 wineries and 32 of the weekend’s top chefs. On Friday night the Lexus Rare Wine AuctionDinner will surely be most extraordinary. We could not make this event possible without our other partnersincluding Lussori, Schott Zwiesel/Fortessa, Kitchen Aid, All-Clad, Sentient Jet, US Foodservice, Southern Wine& Spirits, and Monterey County Agriculture.

We thank each chef, sommelier, sponsor, staff member, volunteer, and supporter who has created a pinnacleevent that we hope will last for the next 100 years and beyond. Let us all raise a glass and toast, to the firstof many gatherings in this pristine forest, based on food, wine, friendship, and the good life.

Cheers,

Robert WeakleyCo-Founder

David Alan Bernahl, IICo-Founder

12


Honolulu FishPlugra

California CaviarNiman Ranch

Gourmet AttitudeStephen Singer Olio

GreenleafMarin French Cheese

Illy CaffeJoe’s Stone Crab

Diversified Stage & LightingLa Chouette

HDO TentsMission LinenClover StornettaRepublic Uniforms

KSBWHart Davis Hart

Waste ManagementFood InnovationsBetterbrands

Broken Arrow RanchSnake River Farms

La Brea BakerySanta Monica Seafood

OdwallaTrue World Foods

Imp Foods

ValrhonaHID

Image SalesInnerworkingTroia Ice

Lula’s ChocolatesPacific Glass & EtchingEconomy Restaurant

FixturesPolyScience

A Big Thank You to Our SponsorsThe First Annual Pebble Beach Food & Wine would not be possible without the help and support from thesegenerous sponsors. Their commitment to creating a world class epicurean event is unparalleled. Please takea moment to visit and learn more about our brand partners.

13


11 Welcome from PebbleBeach Food & Wine

17 Schedule-at-a-Glance

20 Making a DifferenceYour participation in Pebble BeachFood & Wine reaches out to ourcommunity.

24 The Artist Known as ArvidOwn a piece of the inaugural PebbleBeach Food & Wine with a speciallimited-edition series captured byartist, Thomas Arvid.

28 The Mondavi LegacyContinues with ContinuumThe Mondavi family embarks on a newventure—and joins Chef Thomas Kellerand Pebble Beach Food & Wine for anight to remember.

32 Get to Know the NineAVAs of Monterey CountyA quick tutorial on the county’s winegrowing regions.

38 At the Top with Charlie TrotterThere is no such thing as ‘second best’for this Chicago chef.

45 Cooking On-the-Fly withChef Cal StamenovThe collaboration between a CarmelValley chef and Santa Cruz farmer is key.

51 The Secret ServiceInside the dining rooms of Cyrus,Michael Mina and Eleven Madison Park,the service staff performs magic.

58 The Mixed Salad Bowlof the WorldJohn Steinbeck’s “Eden” now boasts abillion dollar agricultural economy.

64 Venue Map

65 Detailed Schedule of Events

73 The ChefsOur stars.

140 Imperial Donations

143 Tasting Notes

166 Acknowledgements

168 Participating Wineries

Pebble Beach Food & Wine executives are joined by Chef Thomas Keller and CodyCover Art: Ultimate Destination by Thomas Arvid.© 2008 Thomas Arvid Fine Art, Inc. All rights reserved.

28

45

EPICUREis a publication in conjunction with the

First Annual Pebble Beach Food & Wine.

Co-Founder and PresidentRobert Weakley

Co-FounderDavid Alan Bernahl, II

Vice President, OperationsGary Obligación

Senior Event ManagerTonyia D. Sampognaro

Office ManagerMichaela Weakley

Wine DirectorMark Buzan

Purchasing DirectorRichard Julian

Cellar ManagerKatherine Chadwell

Creative DirectorChristopher A. Iatesta

Editor/WriterCarol M. Newman

Contributing WriterRaymond Napolitano

Advertising SalesDorothy Maras-Ildiz

Chris Chidlaw

Volunteer CoordinatorCynthia House

Sommelier CaptainSeth Kunin

Advisory BoardMichael Ginor-Chair

Ted J. BalestreriJoseph Barrato

Kim BetoFred Dame

Mary Ann LeffelJohn Pelton

Dennis A. LeVettJoe Schoendorf

Published by:Coastal Luxury Management

P.O. Box 2496Carmel, CA 93921

51

Champagne & caviar at Cyrus

Pebble Beach Food & Wine executives are joined by Chef Thomas Keller and Cody Plott, President & COO of Pebble Beach Company.

Marinus receives a special delivery.

PEBBLE BEACH, CASA PALMERO, CLUB XIX, DEL MONTEGOLF COURSE, PEBBLE BEACH CONCOURS D'ELEGANCE,PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL,PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPY-GLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL,STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY,THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THELONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THEBEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THETAP ROOM, 17-MILE DRIVE, their respective images, logo de-signs, golf course, and individual golf hole designs are trade-marks, service marks, and trade dress of Pebble BeachCompany, all rights reserved. © 2008 Pebble Beach Com-pany. Neither this magazine nor any element thereof, includ-ing without limitation, text, graphics, images, photographs,likenesses, or other materials, may be copied, reproduced, up-loaded, posted, transmitted, or redistributed without the priorexpress written consent of Pebble Beach Company. Trademarks,service marks, and logo designs owned by third parties are theproperty of their respective owners and are used by permission.

California Caviar Company — dedicated purveyors of

indulgence, brings new and innovative ways to enhance

your culinary world with a focus on sustainable caviar

and gourmet foods.

Located in San Francisco, we have relationships with

California’s finest gourmet food companies and work

exclusively with the nation’s top caviar importers,

fishermen, farmers and purveyors to offer the best quality

products available — with an emphasis on roe that is

farmed or purchased from sustainable sources.

Linking olde world traditions and caviar culture mystique

with the consciousness and creativity of today’s culinary

trendsetters, California Caviar Company is uniquely

positioned to provide sustainable alternatives for

consumers and chefs — including private labeling and

custom product development.

To learn more about our exceptional caviars, incredible

gourmet food products, and commitment to eco-friendly

methods of delivery, please contact us.

www.californiacaviar.com | 415.921.1226

17


Thursday, March 27, 20088:30 AM - 2:00 PM

Charity Chef/WinemakerGolf Tournament(Pebble Beach Golf Links)

6:00 PM - 9:00 PM

Opening Night Reception(The Inn at Spanish Bay)

Friday, March 28, 200810:00 AM - 11:30 AM

The New Face of Spain withJorge Ordoñez(Council Room - The Lodge at Pebble Beach)

Oregon Terroir: Grand Crus of Oregon(Ballroom West - The Inn at Spanish Bay)

Women In Wine(Committee Room - The Lodge at Pebble Beach)

A Napa Valley Legacy of Fine Wine(Ballroom East - The Inn at Spanish Bay)

The Chardonnays of Sir Peter Michael(Ballroom Central - The Inn at Spanish Bay)

Chef Mark Miller - Sizzling South West(St. Andrews Room - The Inn at Spanish Bay)

Chef Jacques Pépin - The Legend(Pebble Beach Room - The Lodge at Pebble Beach)

12:00 PM - 2:30 PM

Fusion at its Finest(Roy’s - The Inn at Spanish Bay)

A Day in Italy(Pèppoli - The Inn at Spanish Bay)

A Celebration of France(Club XIX - The Lodge at Pebble Beach)

Coastal Cuisine(Stillwater Bar & Grill - The Lodge at Pebble Beach)

Chef’s Table Lunch(The Lexus Grand Tasting - The Equestrian Center)

3:00 PM - 4:30 PM

The Wines of Spring Mountain(Committee Room - The Lodge at Pebble Beach)

Pax: A Tour Through the World of Pax(Ballroom West - The Inn at Spanish Bay)

Penfolds - Four Decades of PenfoldsBin 389 Cabernet-Shiraz(Council Room - The Lodge at Pebble Beach)

Château Margaux - A Tasting SpanningFive Decades of Seduction(Ballroom Central - The Inn at Spanish Bay)

The Wines of Heidi Peterson Barrett(Ballroom East - The Inn at Spanish Bay)

Chef Ming Tsai - Simply Ming(St. Andrews Room - The Inn at Spanish Bay)

Chef Thomas Keller - Cooking with theOnly Michelin 7-Star(Pebble Beach Room - The Lodge at Pebble Beach)

6:30 PM - 11:00 PM

A Night of Stars Dinner(The Ballroom of The Inn at Spanish Bay)

The Lexus Rare Wine Auction & Dinner(The Beach & Tennis Club)

Saturday, March 29, 200810:00 AM - 11:30 AM

Jam Session: Top Rated Zinfandels(Council Room - The Lodge at Pebble Beach)

Chateau St. Jean Cinq CépagesBlending Seminar(Committee Room - The Lodge at Pebble Beach)

The Range of Riesling(Ballroom West - The Inn at Spanish Bay)

PlumpJack: Cork vs. Screwcap(Ballroom East - The Inn at Spanish Bay)

Kosta Browne: Pinot Noir Visionaries(Ballroom Central - The Inn at Spanish Bay)

Chef Todd English - Cooking Olives Style(St. Andrews Room - The Inn at Spanish Bay)

Chef Tom Colicchio - Top Chef(Pebble Beach Room - The Lodge at Pebble Beach)

12:00 PM - 3:00 PM(Package holders may enter at 11:30 AM)

The Lexus Grand Tasting(The Lexus Grand Tasting - The Equestrian Center)

3:00 PM - 4:30 PM

The Sommelier Experience -The Art of Blind Tasting(Council Room - The Lodge at Pebble Beach)

Silver Oak: Alexander Valley vs.Napa Valley(Ballroom Central - The Inn at Spanish Bay)

A Tribute to Gary Pisoni:Pinot Noir Passion(Ballroom West - The Inn at Spanish Bay)

Harlan Estate Retrospective(Ballroom East - The Inn at Spanish Bay)

Shafer Vineyards: Hillside Select(Committee Room - The Lodge at Pebble Beach)

Chef Gary Danko -A San Francisco Legend(St. Andrews Room - The Inn at Spanish Bay)

Chef Charlie Trotter - 5-Star Cooking(Pebble Beach Room - The Lodge at Pebble Beach)

6:30 PM - 11:00 PM

Grand Finale Dinner(The Ballroom of The Inn at Spanish Bay)

The Lexus Grand Finale Dinner(The Beach & Tennis Club)

Sunday, March 30, 200810:00 AM - 11:30 AM

Grand Crus of Monterey(Ballroom West - The Inn at Spanish Bay)

Dom Pérignon -A Retrospective Tasting(Ballroom East - The Inn at Spanish Bay)

Ted Allen(Pebble Beach Room - The Lodge at Pebble Beach)

Michel Richard(St. Andrews Room - The Inn at Spanish Bay)


The Lexus Grand Tasting(The Lexus Grand Tasting - The Equestrian Center)

SCHEDULE OF EVENTSAT-A-GLANCE

20


Monterey WineEducational FoundationCarol Chorbajian, President of the Monterey WineEducational Foundation says, “We want toencourage people—of all ages—to go into thehospitality industry or study enology and viticulture.”

Twenty years ago, the foundation was launched bya group in the hospitality industry, spearheaded byTed Balestreri and Bert Cutino, longtime co-ownersof the Sardine Factory restaurant and local leaders.Since then, a scholarship fund has also beenestablished in the name of pioneering winemakerDr. Richard Peterson, who is credited with havingfounded, designed and developed The MontereyVineyard (now Blackstone Vineyards) as well as inthe name of Ms. Chorbajian herself.

The organization’s first priority is for students inMonterey County pursuing a career in the hospitalityand winemaking arenas; or for those currentlyworking in the hospitality industry that would like totake certification courses to help them advance theircareers, foster growth and continue on this path.

Scholarships fall under the umbrella of the NationalRestaurant Association.

For more information and to learn more about howyou can help:

831-626-8636 or go tomcha.net ornraef.org/scholarships

The Boys and Girls Clubsof Monterey CountyThe Boys and Girls Clubs of Monterey County is ona mission. It strives to instill a sense of competencein all children ages six to eighteen. BGCMC bringsa sense of usefulness. A sense of belonging. A senseof power and influence—and gives all children achance to be heard. When these needs are met,kids can reach their full potential.

Through a variety of activities, The Boys and GirlsClubs of Monterey County strives to engagechildren on all levels. Core programs are designedthat actively involve adults, contemporaries andfamilies in children’s lives.

Recreation, sports and fitness classes promote apositive and healthy use of leisure time. Educationand career development in the arts builds character,teaches leadership development, and promoteshealth and life skills. All enhance learning with thebigger picture of swinging open the doors to aworld of new opportunities.

Guidance from BGCMC doesn’t stop when a teenreaches adulthood. In fact, the organization helpspave the way toward a successful future as an adult.In 2005, the Academic Success Initiative waslaunched. The program shepherds members ofBGCMC so they are properly outfitted to graduatefrom high school, and achieve even greater thingslike graduate from college, begin a fulfilling careerand become active, inspired, informed denizens intheir own communities.

As CEO and President Donna Ferraro puts it, “Thebest part of our work? Seeing young peoplerecognize their positive potential and then claim it!Knowing you had even a small part in helping ayoung person spread his/her wings and soar makeslooking in the mirror a more positive experience.”

Currently, over 500 members participate inMonterey County club programs. Volunteers areneeded in all aspects of the program: year-round

Making a DifferenceYour participation in Pebble Beach Food & Wine reaches out to our community.

21


academic advancement, coaching team sports,weight training and conditioning, art instruction,teen activities, computer instruction, science researchand fundraising events.

To learn more about The Boys and Girls Clubs ofMonterey County and volunteer opportunities:

831-394-5171 or go to bgcmc.org

CASA (Court Appointed SpecialAdvocates)Remember this acronym: CASA. It stands for CourtAppointed Special Advocates. And the peoplebehind the initials are forever changing the lives ofchildren throughout Monterey County.

“Our role as an agency is to serve as advocates forchildren,” says Siobhan Greene, Executive Directorof CASA. “Our volunteers step into the lives ofchildren and walk them through the complex socialservice system.”

CASA looks after abused and neglected children,providing them with opportunites to lead positive,healthy and productive lives. When caring,responsible adults who offer a stable, consistentsupport network get involved in the lives of thesechildren, the cycle of abuse and neglect breaksdown. Engaging trained volunteers is key to CASA,and the program does just that, empoweringcommunity members to place children’s needs andwell-being as priority. When volunteers spend timewith children doing simple activities, conversationsare fostered, and that’s when the most powerfulmessages are sent.

When abuse and neglect is involved in a case,CASA removes the child from the environment andfrom the care of the parents. “We want to give boththe parents and kids time to heal,” explains Greene.

Perhaps the greatest strength of CASA is its abilityto give people a hands-on way to help. To engagewith vulnerable kids. To teach good boundaries andgood judgment.

The program currently has 135 advocates. There areover 200 children appointed to the organization, sosome of the advocates work with more than onechild. But the goal is to even out that ratio so each

child receives the same amount of attention.

CASA’s volunteers range from entrepreneurs toworking parents to retired individuals. Greenehopes to bring younger people in as volunteers aswell as raise the number of bilingual volunteers whomight better understand some of the more subtlenuances with a child of a different first language.Volunteers are asked to commit to a minimum of 18-months, and to twelve hours of work per month.Training by CASA is provided and by the end ofthe training period, volunteers are empowered tobe legally involved.

Children introduced into CASA usually see at leastthree social workers in their young lives, as well asgo through two to three placements in foster care.The role an advocate can play is invaluable—beingthere with the best interest of the child at heart—truly does make a difference.

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

831-455-6800 or go to casamonterey.org

Pebble Beach CompanyFoundationThe Pebble Beach Company Foundation is a separatenon-profit organization and the official giving armof Pebble Beach Company. The Pebble BeachCompany Foundation distributes annual grants toeducational organizations and activities that benefitthe youth of Monterey County. In addition to grantsto local schools and cultural, environmental andathletic organizations, the Foundation also fundsscholarships for children of Pebble Beach Companyemployees for their post-secondary education.

To learn more about The Pebble Beach CompanyFoundation:

alink

and

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Proudly supporting the charitable efforts of Pebble Beach Food & Wine

24


Wines Captured in Oil Flavor Artful LivingThomas Arvid joins the inaugural Pebble Beach Food & Wine as the Official Artist of the event.

Thomas Arvid possesses an astonishing ability tocapture and refine a moment, enticing the viewer

into each masterpiece…tantalizing each sense.When he began to focus on wine as an artistic

subject more than a decade ago, Arvid redefinedthe modern still life by infusing an overflowingpassion and astounding viewers with his mastery oflight, depth and reflection.

Thomas Arvid’s art philosophy – welcoming, familiar, and sincere–transcends to his wine collection. He designed his cellar (above) to emphasize consumption.Like his paintings, his cellar is composed of bottles reflective of a perfect moment in time. Each bottle carries a meaningful story soon to be shared with friends.

25


Classically composed, the stylish and elegantappeal of Arvid’s art is a testament to his ability totranslate the sensory experience of wine onto canvas.Through the eyes of the artist, we are invited toshare in life’s special moments, where there isalways a great bottle close at hand. This connectionis what Arvid is so thrilled to facilitate. “When I see[viewers] laugh, smile, and remember, that inspiresme,” he says.

While Arvid’s intentions are to make wine and artaccessible, the popularity of his work has createdsuch demand for his paintings that they are rare andexpensive. Meticulous in their detail and reflections,each piece can take up to three months to complete,and new works sell out promptly upon release.

To capture this unforgettable weekend experience,Arvid has created a signature work of artcommissioned and inspired by the amazingselection of reserve wines featured at Pebble BeachFood andWine. Aptly named, “Ultimate Destination”conveys the anticipation and excitement of samplingsome of the world’s most coveted wines in theexquisite setting that is Pebble Beach.

“The Reserve Tasting presents an all-star group ofbottles,” says self-taught artist Arvid. “It’s not oftenthat the stars align and you have the opportunity totaste all of these exquisite wines. It’s setting the stagefor a weekend you’ll never forget.”

Exclusively available during the event, “UltimateDestination” features wines from the ReserveTasting, including some of Arvid’s favorites: 1976Dom Perignon Champagne, 2003 Peter Michael“La Carriere” Chardonnay, 1997 Shafer Hillside

Reserve Cabernet Sauvignon, 2004 ScreamingEagle Cabernet Sauvignon, 2005 Kosta BrownePinot Noir, 2004 PlumpJack Cabernet Reserve,1995 Chateau Margaux, 2005 Continuum, and2000 Harlan Estate.

Highlighting the Lexus Rare Wine Auction & Dinnerat The Beach & Tennis Club, Arvid partners with thereserve winemakers, donating the first edition of“Ultimate Destination.” This special Arvid workincludes signatures from all of the remarkablewinemakers and the artist himself. The limitededition series of “Ultimate Destination” is availablefor the duration of the event through PhillipsGalleries of Fine Arts. The Gallery will hold aspecial Arvid exhibition running in conjunction withthe Reserve and Grand Tasting events.

On Saturday and Sunday, Arvid paints live at theGrand Tasting from noon to 3 p.m. He’ll also makea special appearance Sunday at Phillips Gallery topersonalize and sign his work from 4 p.m. to 6 p.m.

While Thomas Arvid has become an authenticcelebrity among wine collectors and those in theindustry, he has emerged as a true Americanoriginal. Arvid’s artwork implies an elegant blend offine art, fine wine, and gracious living. His workreflects his personal philosophy based upon thesimple pleasures of his life: good friends, goodfood, and natural and beautiful surroundings.Thomas Arvid articulates it with one of his mostquoted phrases: “Life without art is like dinnerwithout wine. Why bother?”

Take the distinct opportunity to meet Arvid duringthis unparalleled experience. �

“Crisp, light, and refreshing: Like the finish of a spectacular white on the palate, Arvid’s modern interpretation of “Les Bouchons” is enticing in its simplicity. The modest collection is ingeniously arranged against a backdrop of white,leaving the eye free to explore the textural nuance and play of shadow on cork.”

INTRODUCING A DASH OF TUSCANY. A PINCH OF CALIFORNIA.AND A LARGE MEASURE OF UNFORGETTABLE.Introducing TusCA Ristorante at Hyatt Regency Monterey. Tuscan cuisine blended with modern California style for a new flavor all its own. For reservations, call 831 657 6675 or visit tuscaristorante.com.

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accla imed chef m ichel r ichard ,

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introduces h is c i tronelle restaurant

to carmel valley ranch.

Citronelle features a light fusion of French and Californian influences, private

dining rooms and wine vaults. Citronelle is the most recent enhancement to

the multi-million dollar transformation of Carmel Valley Ranch. Experience

the fresh, creative ambiance of Citronelle.

28


Alegendary winemaker at the table, RobertMondavi. A celebrated chef manning the

kitchen, Thomas Keller. The kick off of the Firstannual Pebble Beach Food & Wine. It’s a culinarycoup de grace for sure, but it’s the bare bottles thatare garnering all of the attention, their labels, still‘under construction’ as Mr. Mondavi’s granddaughter,Chiara, seeks inspiration for the artwork from herfamily’s vineyards.

At Pebble Beach Food & Wine, the Mondavi familyunveils their new venture, Continuum, in bold publicfashion (artwork affixed, anticipated at $125.00 perbottle.) It’s the first wine the Mondavi family has beeninvolved with since the sale of Robert Mondavi Corp.to Constellation Brands in 2004. The wine’s nametells a story of continuation: of a legacy that CesareMondavi began in 1919, family tradition and of the

cycle of grapes in the vineyard. Privately in NapaValley, at the home of Robert and Margrit Mondavi,the wine is given its most challenging trial run yet—seeing how it stands up next to the cuisine ofAmerica’s finest chef.

High on Wappo Hill, the serene letterbox vista fromthe Mondavi kitchen diverts the hum of the Highway29 jugular. Dog-eared cookbooks complementarchitect Cliff May’s relaxed ranch-style lived-inaesthetic. In the adjacent dining room, MargritMondavi plies handmade place cards for her soonto-arrive guests. Even from their earliest forays intowinemaking, the Mondavi family has valued food,entertainment and wine—as one.

Prohibition brought the Mondavi family to Californiaand involved in the wine business—the start ofmany family firsts. Because of their Italian-American

Continuum Sets the Tablefor a Fifth Beginning of Mondavi

By Carol M. Newman

Chef Thomas Keller with the Mondavi family: Robert Mondavi’s wife, Margrit, Continuum Winemaker Timothy, and his daughter and Continuum Marketing Director, Carissa

29


heritage, the family saw a future in table wine—andso a second ‘beginning’ was launched. RobertMondavi joined his father for a number of years atCharles Krug, the third ‘beginning,’ before startingthe Mondavi Winery in 1966, the first major winerybuilt in Napa Valley in the post-Prohibition era—thefamily’s fourth ‘beginning.’

Tim Mondavi, the youngest son of Robert, overseesthe winemaking for Continuum, a partnershipbetween him, his sister Marcia Mondavi, theirfamilies and Robert and Margrit Mondavi. Tim’s fivechildren also play roles in the new business.Daughter, Carissa heads sales and marketing.Dante, a University of California Davis student,doubles as Cellar Master. Dominic, enrolled at NewYork City’s Parson’s School of Design, overseeswebsite graphics. Chiara serves as art director. AndCarlo, who is busy with his own endeavor, theskincare line Davi, serves as ambassador-at-largefor Continuum. Tim notes, “this fifth beginning is ournew continuum and best to achieve as a family.

Robert Mondavi’s grandchildren take valuablelessons from their family’s long winemaking history.Carissa speaks for her siblings. “With Continuum,it is no longer about putting wine on the Americantable. That has been a big part of the life’s work ofprevious generations, and has to a large degreebeen accomplished. Our goal now in my

generation is to take the best of what my family hasbeen able to accomplish, and commit to steadilyimproving and focusing on that.”

“Winemaking is to balance the vine to the land, thefruit to the vine, the winemaking to the fruit andultimately balance the wine to the table,” articulatesTim. Carissa echoes her father, “A meal withoutwine is sorely lacking. I grew up understanding thatvery simple elements and ingredients can trulyheighten a dining experience, and wine invites us totake notice and appreciate food and each other.”

For the Mondavis, debuting 2005 Continuumalongside the food of their “closest and bestregarded neighbor,” Thomas Keller, ladders theirwish that Continuum embody excellence. Keller hasbeen a friend of the family for years as a result ofthe historic Great Chefs program at the MondaviWinery. Carrisa calls Keller “an innovator and artistin the food world. One might say he was a muse forthe vision of Continuum. In keeping with Keller’sphilosophy of culling only superlative ingredients forhis creations, Carrisa says, “we are sourcing thefruit from what we believe to be the best locationsin the valley, from vineyards we’ve been involvedwith now for four generations.”

Those vineyards intone history. Grapes come fromTo Kalon in the Oakville District and from familyholdings in the Stag’s Leap District. Continuum is a

Two legends synonymous with Napa Valley: Robert Mondavi and Thomas Keller

30


Bordeaux blend of 60% cabernet sauvignon, 20%cabernet franc and 20% petit verdot.

Keller first sampled Continuum just two days beforethe Mondavi dinner. He calls the wine “a big NapaValley cabernet” obliging an equal food partner.“What first came to mind was to pair it with a reallyrich flavorful beef dish. So we decided to useNishima aged sirloin.” The American Wagyu Kobe-style beef comes from Mishima Ranch, aJapanese-owned production cattle farm in NorthernCalifornia, praised for producing a richly marbledand lush product. “We tailored the menu toshowcase the wine, the Mondavi family and thespirit behind Continuum.”

For Keller, the Mondavis are part of what he refersto as his “trilogy” of influence (along with Julia Childand Chuck Williams) responsible for America’sculinary scene today. Keller first met Robert andMargrit Mondavi years ago when they dined at TheFrench Laundry. “I remember how privileged I felt tohave an icon in America’s food and wine scene atthe restaurant. It was extraordinary. But it was veryeasy to get to know them because both he (Robert)and Margrit are such warm, gracious andwonderful people.”

And so, on Wappo Hill, 20 members of The French

Laundry team replicate the restaurant’s diningexperience. Indeed, the seamless orchestrationunfolds just as it does inside the surgically-preciseYountville kitchen. Courses arrive in a banquet ofspiritual nourishment served on the same BertrandRaynaud porcelain used at the restaurant. The onlydifference: Luca, the family poodle dashes hopefullybetween tables. The road to the Continuumprovokes, the journey paved with sumptuousinsights like sturgeon caviar, white truffle lasagnawith shaved truffles from Alba and butter-poachedlobster tail. It’s not until the fourth course of herbroasted sirloin of Mishima beef adorned withgolden chanterelles, chestnuts and a salsify and fuyupersimmon mustard that a solemn hush ofanticipation falls on the room and Bordeaux glassesfill with the ‘shiner.’ Tim Mondavi stands to toast“new beginnings.” Then, quoting Sir Isaak Newton,he says, “If I have seen further it is by standing onye shoulders of Giants.” Translation: there’s stillmuch more to come from the Mondavi family. �

Pebble Beach Food & Wine Co-founder and President, Robert Weakley with Directorof Operations & Logistics, Gary Obligación, Carissa Mondavi and Robert Mondavi

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Look beyond Monterey County’s rugged goodlooks, famed golf courses, pristine cities and

charming towns, and find eight designatedAmerican viticultural areas which fall under theumbrella of the larger ninth AVA, Monterey County.These AVAs stretch the entire length of the county,some 3,771 square miles and 40,000 planted acres.

Cold waters and cool coastal fog drive this diverselandscape. The famed coastline does more thanplease residents and visitors with a pretty face. It’swhat we don’t see—a hollow submarine canyonbeneath Monterey Bay that causes vast temperaturefluctuations—diurnal swings—that account for thecounty’s hallmark long wine grape growing season.

The Monterey County AVA includes warm inlandvalleys, high mountains, lowlands, foothills and thefertile Salinas valley. The county may not be the state’s

most evident choice as the largest growing regionwith higher-profile neighbors, Napa and Sonoma tothe north, and California’s fastest grape growingregion, Paso Robles, to the south. Santa Barbarahangs on the Hollywood marquee too, its vistas andvines made famous in the film Sideways. But Monterey,taken from the Spanish, monte and rey, indeed, livesup to its lofty translation— “king of the forest.”

Get to know these distinctive growing districts:

Carmel Valley

Enveloped within the Santa Lucia Mountain range,Carmel Valley’s cattle ranches and farmlands mayhave nearly disappeared, but the Valley remains aspicturesque as ever, rich with pasture lands, horseranches—and 300 acres of vineyards. Sitting pretty,Carmel Valley is arguably the most well known ofthe Monterey County AVAs. Carmel Valley’s

Nine LivesA primer on the American Viticultural Areas of Monterey County.

By Carol M. Newman

33


proximity to the ocean misleads, so does itsclassification as a cool region. In fact, the districtbenefits distinctly from warmer temperatures andmany of the Valley vineyards located in thesoutheastern corner, climb to elevations above1,000 feet, making growing conditions ideal forCabernet, Merlot and vibrant Bordeaux-style blends.

Hames Valley

Go to the southernmost tip of Monterey County andfind Hames Valley. Valley vintners have garneredattention for crafting traditional Rhone varietalsgrown in loamy soil and Lockwood shale. This isarid country and 10,000 acres of grapes findprotection under oak-covered hills that dot thelandscape. With temperatures warmer thananywhere else in the county, bold, ripe flavors areborn from the land.

San Lucas

This small agricultural and farming community riseson a bluff at the Southwestern edge of SalinasValley, 80 miles from the coast, so the maritimeimpact weighs less heavily. Before 1970, the yeargrapes were first introduced to San Lucas, this wasprimarily cattle country. Though much of thegrasslands have remained, as does historicalRancho San Lucas (a thriving sheep ranch stillworked by its descendants), 8,000 acres aredevoted to growing wine grapes. Warm summerclimate temperature sometime swing 40 degrees ormore, and with little rainfall, a longer growingseason results. Expect Cabernet Sauvignon andMerlot grapes to ripen and mature slowly, bleedingwith full black cherry berry flavors. Chardonnaysand Sauvignon Blanc hints of the tropics.

San Bernabe

The area’s known history dates to 1776. Then, SanBernabe was owned by Mission San Antonio dePadua, the third California mission. In 1842 a landgrant was deeded to Petronillo Rios, a cattle rancherwho produced the region’s first bottled wine. Sincethen, more than 5,000 acres have been cultivatedfor grape growing. San Bernabe is unusual in that asingle vineyard might share multiple temperatures.It’s also noted that average annual temperaturesshare similarities to those in Napa Valley, but grapesin San Bernabe take four weeks longer to mature,due to the cool afternoons and lower nighttimetemperatures. Some 20 varietals grow here,including Syrah, Sauvignon Blanc, Riesling, Muscat,Gewurtzaminer, Sangiovese and Chardonnay.

Arroyo Seco

Arroyo Seco stands for ‘dry river bed.’ It’s preciselythese steep river terrace scapes and shallow creek

beds that define this AVA; they offer protection fromcool afternoon maritime breezes. The rocky soil, 3-4 inch cobblestones referred to as ‘Greenfieldpotatoes’ or ‘dinosaur eggs’ absorb heat during theday and give off heat in the evening, regulating thetemperature. The warm gravely soil offers somethingelse, too—defense from freezing temperatures whencool conditions strike. The Chardonnays andRieslings grown here bloom with lush tropical fruitcharacteristics.

Santa Lucia Highlands

The earliest grape plantings are traced to the arrivalof the first Spanish missionaries in 1790. It wasn’tuntil the early 1970’s, with initial plantings byParaiso Vineyards, that the region exploded on thescene. Now there are some 5,000 acres devoted towine grapes. Set on the steep terraces of the SantaLucia Mountains, the elevated locations of the vineshave the advantage of morning sun and coolafternoon breezes. This pattern alters the growingseason—it’s longer—and grapes are given more

34


time to max out. Pinot Noirs are profound, deepwith cherry reds, and Rhone-style varieties flourishin the warmer, wind protected areas.

Chalone

Extreme geography defines the arid Chaloneregion. The chaparral-covered Gabilan Mountainsare home to the remains of an ancient volcano, thePinnacles National Monument. Also here, live someof the oldest producing vines in the county plantedin 1919. Vineyards are situated high in thismountain range at 1,800 feet, well out of reach ofMonterey Bay’s looming fog bank, some 30 miles tothe east. The decomposed limestone and granite

soils see little rainfall so grapes have the chance todevelop fully. Yields are limited and 300 cultivatedacres produce Chardonnay, Pinot Noir, Syrah andChenin Blanc.

San Antonio

The most current designated AVA (2006) inMonterey County lays claim to one of the oldestgrape growing regions in the United States. SanAntonio’s winemaking roots trace back to 1771when the Mission San Antonio de Padua was built(the original structure still stands today). The missionbecame the defining landmark, after which the SanAntonio river, the San Antonio lake and the valleyitself are named. The mission established the first ofthe area’s vineyards and wineries. Just as today’swinemakers in the region do, the missionariesunderstood the region’s climate was ideal forproducing wine. San Antonio’s warm climate andgravelly loam and clay soils are ripe with Rhoneand Bordeaux varietals, such as CabernetSauvignon, Cabernet Franc and Syrah. �

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38


“Go, go, GO!” On that monosyllabic order,three chefs in socks (who dare not scuff thehardwood) begin to dollop, squirt and garnish 12plates under the keen watch of their commander-in-chief. He vigilantly keeps portions in petite checkoverseeing that sauces are artfully napped and landlike oil dripped on a Jackson Pollock canvas. Seaurchin is salted. Garnishes festooned.

An uneasy edge sweeps over the kitchen as thecommander examines the colorful plates staggeredon the staging table like rows of tulips. Hisglowering gaze lowers below his eyeglasses.Something’s not right. The could-be criminologistexamines scratches set deep in the circular groovesof the pasty white plates. The china is no more thana few months old and yet? He rubs them with a

Spontaneous CombustionStaying on top for twenty years isn’t just about serving great food and wine.

For Chef Charlie Trotter, work is an obsession and an out and out throw down.

By Carol M. Newman

39


warm dish towel and still—scratches. Is thedishwasher to blame? Mishandling? You can betthis hiccup will be looked into. The chefs areallowed to march their first course to the eagergroup of twelve seated in the dining room. And soit goes through the night.

No, this is not the north or south dining room of 816Armitage Avenue, the address of Charlie Trotter’sChicago restaurant. The dining experience beingshepherded is a few blocks down the street—atChef Trotter’s home. There, bidders and winners ofa $25,000 charity auction claim their prize—atwelve course meal cooked by the staff in theintimate brownstone setting.

Meanwhile, the restaurant isn’t closed tonight. Infact, it’s a full house, business as usual.

There, two lucky laypeople have spent the daypartaking in the ‘Guest Chef For a Day’ program.For the past fifteen years, each day since therestaurant has been open, guests have bought theirway in to this experience, for a minimum of $500,the proceeds going to charity. Guest chefs arespared no secrets. They join Van on the line or Dellain pastry, moving from station to station, trimmingmatsutake mushrooms or juicing tangerines. Theyeven take family meal with the staff.

For everyone involved, the intensity reaches a slowbuild. By 6pm, the first guests arrive at the sought-after kitchen table – literally on the front lines andone of the first of its kind to brazenly throw aside thecurtain and show off the wizardry in this land ofOz, sending a defiant, ‘we’re proud of our conduct’message. It’s a rather raw experience right in thethick of it—with no cushy banquettes to lean intoand a direct line of sight to the expediting areawhere “Zen master,” “rock star” and, of course,“Chef” Matthias Merges holds down the fort, a 12-year reign. The nicknames come with reverence.

Back at the brownstone, plates fly out of the kitchento the hip hop of Chef Trotter’s 16-year old son,Dylan’s musical mix. The chefs find their rhythmsomewhere in the back beats. Kate, a twenty-something with four months of experience at therestaurant, moves gingerly alongside 20-yearveteran and Trotter’s first employee, Reginald. Their

movements are weighted to the earth, lost in thismodern dance. Focus doesn’t shift even withTrotter’s discordant, “Come on, come on, COMEon. Rock it out!”

At times like these, home becomes an extension ofthe restaurant, its purpose and intensity just asheated, never mind the too-cute red Christmas towelcasually draped on the professional Wolf range.Trotter pushes his team to their limits in pursuit ofwhat he refers to as “excellence.” He has to. Hesteadfastly follows his own mantra.

Like the late Miles Davis who dug in to every majordevelopment in jazz through the decades, Trotter’swork ethic embodies a similar spontaneous posture:improvisation is composition speeded up.

Whatever can be dreamt, Trotter assumes his teamwill transform into reality.

Hours before the private party started, Trotter ledhis staff in a daily service meeting. The topicaldiscussion rotates. At any moment, chefs andservice team members could be called upon toanswer—or ask—a question. Just as a professor

40


astutely recognizes the pupil unfamiliar with theday’s lesson, Trotter innately calls on the reticent. Inthis case, ‘Chef Andrew’ steps before hiscontemporaries to share his recent week-longexperience at Restaurant ‘C’ at One & Only PalmillaLos Cabos.

‘C’ opened four years ago, 50 years after the resortoriginally opened as a haunt for A-list Hollywoodstars like John Wayne and Bing Crosby, and 90million dollars after a makeover. Set amidst 250acres of lush tropicana, ‘C’, an Adam Tihanydesign, straddles arid desert and the Sea of Cortez.It’s Trotter’s first restaurant outside his familiarChicago confines.

Andrew finishes his speech, followed by thoughtsfrom the more confident Christian Giles, CharlieTrotter’s Restaurant general manager, who speaks ofthe challenges ‘C’ has overcome in finding andtraining team members, especially with the bar setso high. ‘C’ is now “well oiled.” One gets the senseTrotter designed these discussions to bring piecesof the outside world in, exposing his team to muchmore than just the kitchen.

On choosing his various projects, Trotter admits,“There is no perfect partner. But if you are going todo something outside your own realm, look forfollow through, for attention to detail and anelement of quality.” It’s been a superb partnershipwith Palmilla hotelier, Edward Steiner, a master atthe art of the guest connection, a trait he shares withTrotter. Case in point: It’s no coincidence all threadsin the in-room sewing kit at Palmilla match the colorsof the guest’s wardrobe.

“I’m obsessed with my work to the point of beingperverse,” Trotter owns up. He goes on to quotefrom Thoreau’s Walden: “I had three pieces oflimestone on my desk, but I was terrified to find thatthey required to be dusted daily, when the furnitureof my mind was all undusted still.” The one thingTrotter is bent on doing excellently—is living.

It’s a Thursday around 7pm and a public school busfilled with high school honor roll kids to study hallkids will pull up to the restaurant’s valet. It’s nocoincidence this happens three nights a week.

“We take these groups of young men and women

and expose them to 10 -12 staff members. Thepurpose is not to push a culinary program. Rather,we try to convey a certain mindset to these youngfolks. To show them what working with humilitymeans.” The students are given a tour, and then forthe next two hours or so, enjoy a meal thatapproximates what paying restaurant guests have.

Tonight, Kendall College undergrads stand in for thenormal lot of high school juniors and seniors. Eachyear, by way of tradition, a club from the collegepools its cash to eat at a fine dining restaurant inChicago. Their collection fell short and a multi-coursemeal appeared out-of-reach as several of the city’srestaurants turned them away. Charlie Trotter’sinvited them in to the studio kitchen table.

Philanthropy was not overt in the Trotter householdgrowing up. “I saw the good deeds my parents did.In a way, doing an intimate thing for a group oftotal strangers,” he says, “is kind of a weird thing.Think about it: you’re preparing something just asyou would for your own family. This business is allabout generosity.”

Charlie Trotter is stronger than ever. 2007 markedthe restaurant’s 20th year, a one-off gathering ofculinary intelligentsia in Chicago—Ferran Adrià,Thomas Keller, Heston Blumenthal, Tetsuya Wakuda,Daniel Boulud and Pierre Herme—parleyed coursefor course. Trotter sees the passage of time andgrowth like “climbing Mt. Everest; you mark yourprogress ostensibly. It’s just not as obvious.”

To some, Chef. To some. �

45


It’s 2pm and a battered brown Ford truck pulls upbehind the kitchen of Marinus at Bernardus Lodgein Carmel Valley. The wheels are muddier than thepaint job. The Ford, a relic of the 1970s, is a sharp

contrast to the state-of-the-art delivery trucks that alsodrop provisions here. The petite pickup does notcome close to reaching the top of the concreteloading dock.

Inspiration PointFor Carmel Valley Chef Cal Stamenov, writing a menu begins at the backdoor when

farmer Freddy Menge arrives.

By Carol M. Newman

Husky: Freshly harvested wild hazelnuts tucked inside their leafy coverings.

46


Out steps the driver, a lanky young man with a wildswatch of curly brown hair and deeply weatheredtan. He’s dressed in an olive green sweater andbeige corduroys, both in need of darning. This isFreddy Menge of Freddy’s Fungus, and vicepresident of the Monterey Bay chapter of theCalifornia Rare Fruit Growers Association. He’s alsoone of Chef Cal Stamenov’s choice purveyors whomakes the trek from the Santa Cruz mountains toCarmel Valley three times each month, deliveringone-of-a-kind ambrosia.

“I bring in whatever I find,” Menge says.

Today is a windfall for Stamenov, the season’s firstharvest of the noble, trumpeted chanterelle, thefleshy and stout porcini and the sunset-coloredcandy cap. Their debut is late; it’s been a dry andfickle fall thus far, with few seasonal downpours andthe peak moisture-filled window when mushroomsthrive growing short. Local chefs have been antsy tosee some yield. And no wonder: mushrooms boasta great distinction that few other vegetables do.Their texture permits them to stand alone or spongeup sauces, like chameleons with a flavor spectrumthat changes from earthy to sweet, smoky towoodsy, fruity to brawny.

Chef Cal, dressed in Levi’s and a crisp chef’s coat,emerges from Marinus, anxious to see Menge. Thefrosty afternoon belies the men’s warm handshakesand slaps on the back.

The two met thirteen years ago when Stamenovworked fifteen miles west at Pacific’s Edge restaurantinside The Highlands Inn. Menge says, “Cal expresseda real interest in what I was doing. He tuned in andtreated me very well. He’s been receptive, supportiveand genuinely interested ever since.”

Before Menge unloads his anticipated cache, hehas a few surprises in store. Normally when Mengeshows up, Stamenov has no idea what he’ll receive.The infrequent deliveries include an assortment ofatypical goods. Says Stamenov, “he brings things inwe’ve never seen before and we have to be opento what items show up that day. It takes spontaneityand flexibility to create the evening’s menu.”

Menge begins to sift through the cargo in the truck’sbay: rucksacks, potato sacks, wooden crates, anassortment of glass jars and woven baskets.

A thick glass jar with bay nuts from the Californiabay tree.

Menge pulls out another jar filled with unhulled pine

The farmer away from his dell: Freddy Menge andChef Cal Stamenov sift through a truckload of assorted

goods behind the Bernardus Lodge kitchen.

47


nuts from the slats of the ghost pine. Menge picksone out and cuts away the shell with a well-wornblade, the handle made from Native Americansoap. Before Stamenov bites the pine nut, Mengepromises a fatty and intense flavor. He’s not kidding.

One vessel contains lomatium, small seeds, cousinsof fennel. “Indian fennel,” Menge clarifies.

“That’s black sage.” Menge suggests infusing it withhoney and keeping it for a month or so until itintensifies to full flavor.

Menge puts a few crystals into Stamenov’s palm.“It’s Big Sur sea salt. It flakes on surface puddlesafter storm swells in the winter. When the waterlandlocks in the summer, the salt dries into sheetsand crystallizes.” Menge harvests it by hand,bending over the shallow pools, lifting the sheetsand carrying them from below, then picking thecrystals off the surface.

Muscat raisins come next; then, wild hazelnuts stillin their husks; a bushel of manzanita berries.

It continues. “The buckeye, the food of last resort,”jokes Menge. Stamenov laughs at what couldpresent a challenge.

Stamenov avoids touching the basket of stingingnettles, but Menge’s hands are hardened to them.He knows just how to handle them.

A basket of bright red berries brings a quizzicallook to Stamenov, who’s delighted with this guessinggame of curiosities, but stumped by Menge’s latestcurveball. “Acerola,” explains Menge. The berriescontain the most potent source of natural vitamin Cand bioflavanoids.

Some chefs might reject some of these items with nostraightforward use, but Stamenov says, “Weusually take everything. It’s best to have consistentand reliable purveyors who know what I’m lookingfor and who can bring something unexpected. Thebest part of dealing with someone like Freddy is thatit’s an eclectic experience.”

Menge knows how to use his loot. He’s an amateurcook himself and has entertained Chef Stamenov athis house. For the bay nuts he suggests they can beground slightly and roasted. The heat melts their fat

and offsets their bitter taste, leaving a chocolatecomponent to their crunchy texture. The manzanitascan be made into a cider-like beverage.

The crown jewels, though, are the crates ofmushrooms. The beautiful organisms have beenhidden under light forest cover.

Menge has been hunting mushrooms since 1989.His farm flanks the upper reaches of the LarkinValley in Santa Cruz County where cold air sinksinto the willow-covered canyons and snakes throughthe valley floor. He leases this land carpeted byCalifornia oat grass, and his farming methodsencourage native wild flowers, edibles andrestoration projects. “‘Hunting.’ It’s really a machoterm for what I do. The mushrooms don’t put upmuch of a fight.”

Stamenov invites Menge into his office before theunloading work begins. He pushes a thin crustpizza, just from the oven, under his nose. A “bribe,”Stamenov calls it, for luring his prized purveyor hereon a chilled December day.

Between bites, Menge says, “I’m probably thewimpiest mushroom hunter in the world. I don’tchase the harvest. When the chanterelles are donefor me, I catch up on my pruning work.”

Unearthed: The first chanterelles of the season.

48


Menge wasn’t always a farmer. He started outmaking golf clubs with his father. But as a studentat UC Berkeley, Menge stumbled upon a bookabout edible weeds. Menge calls the book his“ticket to freedom.” With his mind set onbecoming a farmer, he financed the new careerby designing knock-off golf clubs in Asia.

Now Menge considers his a natural pathway.“Growing up, I used to sneak out at night as akid. I knew every tree in the neighborhood.”

He takes out his knife again and cuts a wedgefrom a brilliant red heirloom apple. “I wanted togrow something that takes advantage of the longcool growing season. This is an Arkansas Black.”Twenty-four other varieties grow on a one-acreplot devoted to apple experimentation.

Stamenov says, “It’s a great way to see things asthey are. Not everything is perfect. We’ve learnedhow to readjust our thinking and how to utilize thesegood ingredients as they’re made available to us.”

Diners who patronize Marinus in the next day ortwo will be lucky. The candy cap mushrooms,chanterelles and porcinis will appear on themenu. “We like to keep things really simple. Withingredients like this you don’t want to cover themup. To keep the integrity of the dish we show offthe ingredients as much as possible. We’ll sautéthe chanterelles. Roast the porcinis. Makehazelnut vinaigrette. Ben (Marinus’s pastry chef)will make something sweet from the pine nuts—maybe ice cream. “With the word ‘wild’accompanying a menu item—it just makeseverything taste that much better.” �

Wild Hazelnut Ice Cream

Ingredients:

1 tablespoon Carmel Valley honey½ cup wild hazelnuts2 teaspoons raw sugar1 cup raw cream2 cups unpasturized milk6 Chef Cal’s chicken eggs, yolks only

In a heavy-bottom saucepan over medium heat, addhoney. When hot, add wild hazelnuts, stirring for30 seconds. Remove from heat and spread into athin layer on wax paper; allow to cool. Chop intosmall pieces and set aside.

In a medium-size pot, combine bring cream, milk,and sugar. Bring to a boil. Reduce heat and simmer.In a large bowl, add egg yolks and whisk untilsmooth. Temper the egg yolks, adding 1/3 of thehot cream mixture while whisking constantly. Whiskthe tempered yolks into the hot cream and placeover medium heat stirring constantly with a woodenspoon. When the mixture thickens enough to coatthe back of a spoon, remove from heat and strainthrough a fine mesh sieve. Chill in an ice bath. Pourinto an ice cream machine and freeze according tomanufacturer’s instructions or hand churn. Mix inhazelnuts. Freeze.

Chocolate Bay Nut Bark

Ingredients:

1 cup bay nuts16 ounces bittersweet chocolate2 tablespoons brown sugar

Preheat oven to 350 degrees. Roast bay nuts for 3½ minutes. Remove from oven and cool. Removeshells and chop.

In the bowl of a double boiler, melt chocolate. Removefrom heat and stir the chocolate until cool. Add baynuts and brown sugar, quickly stirring for an evendistribution. Place mixture between 2 large sheets ofwax paper. Using a rolling pin, smooth out mixtureuntil ¼”-thick. Cool at room temperature. Break intodesired pieces.

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New York’s Eleven Madison Park doesn’tconsider you just a number. Check your coat at

the door and you won’t receive a plastic tag.Instead, when the coat check takes and hangs yourcoat, she smartly alphabetizes it by last name. Andwhen you leave, bet it will be waiting for you.

At Michael Mina in San Francisco, when Chef ChrisL’Hommedieu explains that his spiraled garganellinoodles are first rolled into thin sheets, cut it intotwo-inch squares and wound around a pencil, he’sinforming his wait staff, not his kitchen staff.

Impending guest questions are—literally—headedoff at the pass.

When your friends ply you for every last detail of chef-owner Douglas Keane’s intricate menu at CyrusRestaurant in Healdsburg—just hand them anenvelope. In it, they’ll find a personalized copy of yourmenu. Tucked away in the back office sits Tawnie,hired exclusively to handle this task. Abracadabra.

Restaurants have but a few hours to make ‘magic.’An icy greeting, plate removed mid bite, or a

Are You Being Served?While great service doesn’t trump excellent food, it absolutely can make or break a meal.

By Carol M. Newman

The view above the action at Eleven Madison Park.

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tortuous wait by the hostess stand all warrantdemerits. Service walks a high wire act, with onechance to get it right. For Cyrus Maître d’Hôtel andowner Nick Peyton, an enchanted evening extendsway beyond perfectly polished stemware ordesigner uniforms. Though the devil is in details likethese, the real challenge lies in what Peyton calls“creating a cathartic communion at the table.”

Peyton’s team embraces the three tenants of hisservice philosophy, “caring desperately for theguests, intelligence and personalization.” Hepauses when talking about ‘caring.’ “Caring isinnate. The wish to serve,” Peyton says, “is almosta spiritual path. The greatest rewards, he says,come from serving others regardless of one’sfixation on food and wine. As for the other twotenants, “Intelligence cannot be taught. But themechanics, learning how to clear tables, grooming,product knowledge---that can be learned.”

Sam Lipp, bar manager at New York’s ElevenMadison Park, sees things a little differently. “Detailsmake or break us.” His eagle eyes scan thetablecloths confirming front and sides are ironedand pressed, Champagne is properly iced andcoasters beneath the Hildon water or Roger Pouillonbaring the restaurant’s signature four leaf logo (trees

that grow in the park across the street) face thecustomer. Lipp likes “aptitude, attitude and desire”in a potential employee. “We want obsessivepeople who eat and drink on their days off, whofeed on the energy of the restaurant.”

Lipp quickly adds, “…Because we are only as goodas the beautiful food.”

Add to the detail gathering, a sense of empathy, themanagement at Eleven Madison Park teaches bycross training. Captains start out as front waiters. Acoat check may do a turn as a server whenappropriate. Megan, once a dissatisfied cook atGramercy Tavern, has climbed her way to captain;she also oversees the restaurant’s cheese program.

Technicalities figure prominently at 335 PowellStreet, San Francisco. For a solid grueling month,service staff dressed sleekly in tailored black pantsuits accented by chocolate-colored vests learn todescribe the menu made up of three small flavorvariations. They also take afternoon wine educationclasses to the tune of Michael Mina and winedirector, Rajat Parr. And that was before thenamesake restaurant ever opened.

Though Chef L’Hommedieu’s cooking style trimsintensive tableside toiling, much of the “trio”

Service never stops inside the kitchenof Michael Mina, San Francisco.

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formatted menu and classic Mina dishes call forinterplay at the table.

For a table of six, three servers swiftly march Mina’ssignature piping hot lobster pot pies across the larger-than-a-city block dining room floor. They proudlypresent the gleaming copper pots and quicklydecapitate the flaky top crust, arranging the plumplobster meat and astaxanthin-colored claws atop,reconstructing the crustacean to the delight of diners.All the while, the three servers narrate the nuancesof the brandy-enhanced cream and mélange ofseasonal vegetables, taking care not to talk over oneanother. Yes, good things come in threes.

When the trio marches back into the kitchen andpresents empty copper pots to the chef,L’Hommedieu declares, as if he’s calling Bingo,“Everybody is a winner!” And the staff knows thenight is going smoothly.

Rob from London, the floor manager, has been withEleven Madison Park for two months. He overseesthe operation of restaurant service, liaising with thefront and back of the house. He’s to service on thefloor as David Beckham is to soccer on the field. Hismostly-American crew might not relate to theanalogy, but Rob stands ready, makes eye contactand strategically moves through the restaurant, “LikeDavid Beckham looking for strikers, “ he says.

Today, Chef Daniel Humm launches a newmignardise service with Rob leading the charge.“Megan do you want a shot at fame?” Hypotheticalplots are role played, meant to prevent any potentialservice snags. Rob calls the play by play as Meganlifts the sleek silver tray lined with cranberry linzertarts, tropizienne, olive oil pate de fruit, chocolatepeanut butter tartlets, chocolate raspberrymacaroons and passion bon bons.

“The tropizienne is a brioche bun soaked in grandmarnier with vanilla cream and a cookie crumble.It’s a signature pastry from San Tropez on theFrench Riveria and contains no dairy or nuts.” Robclaps asserting, “Great verbiage from Meagan.Prompt the customer. Show them we are generous,that they don’t have to choose just one. It’s withinyour license to get that point across. You want tomake this the best experience as possible.”

Chefs have a say in service, too. For Daniel Humm,a strong relationship between the front and back ofthe house is key. “If we fail in there,” he sayspointing to the kitchen, “they fail out here.” We servefood in a timely matter. But there are moments wherethere’s an unexpected wait. The service staff has tofigure out how to make ten minutes go away. Maybethe sommelier talks about wine. Maybe we offer theguest something. In the kitchen, if a server rings in aticket wrong, we need to fix that mistake right away,rather than berate the person who did it. Whatever,it comes down to the guest getting what they want.”

Perhaps there is some truth behind celebratedFrench hotelier, César Ritz’s remark, ‘Le client n’ajamais tort’ or ‘the customer is never wrong.’

Eleven Madison Park, general manager, WillGuidara chimes in, “Daniel and I have both workedin places where this philosophy was not at the core.”Guidara agrees that the guest experience iseverything. That’s why they leave nothing chance andput procedures in place long in advance; no hastydecisions ever rationalized. Even coffee obliges toptreatment. After a month of tasting, the houseproprietary-blend was developed in conjunction withPhiladelphia roaster La Colombe. And recently, therestaurant hired a barista to train the entire team sothey can master the art of Italian coffee service.

In the eyes of Nick Peyton, the 60-seat Cyrus, whichopened its doors in 2005, is still just a babe. Like aproud father showing off a newborn in its buggy,Peyton pushes the restaurant’s latest eye candy, an

The Maestro: Nick Peyton withCyrus Chef Douglas Keane.

54


art noveau cart bundled with housemadeconfections prepared by pastry chef SuzannePopick. Black steel branches out like lily padsbalancing transcendent peppermint meltaways.Apple gelées glisten like crystalline beads of dew.The stash of gold-wrapped caramels, a foil to thecart’s candy store inventory. Local artisan, SandraJordan fashions that same black steel into a ‘50srocket ship shape of Peyton’s youth, a focal pointof the new four-tiered canapé trays. The new fleurde lys give-away box filled with a chocolate surprisepackaged and stickered with a gold tag asking for“tomorrow?” makes no revenue, but recoups biggerreturns—lasting impressions. New curtains, redwine storage for easier access, a redesign of thecheese cart, new table skirts bread bakedexclusively in-house are on the radar for this year.

Hardeep Birdie, dining room manager at MichaelMina leaves San Francisco soon to open MichaelMina at The Four Seasons in Washington D.C. Hehopes to provide his east coast guests with the samelevel of west coast commitment. Mina’s SF is one ofthe top grossing wine restaurants in the country andthe restaurant aims to please. “Here, guests like thatwe push the envelope.” Indeed, the restaurantdoesn’t skimp on the sumptuous. Rajat Parr ordersdistinctive imported absinthe from Switzerland andputs together an enviable wine list. Champagnebubbles in long and lean crystal Ichendorf flutes.L’Hommedieu pulls out premium foodstuffs. Birdieparries with service performance that is on par,“We try to avoid typical street language. We areformal yet approachable. Confident, committed,knowledgeable and engaging.”

Luxury and service go hand-in-hand at Cyrus. When

the Champagne and caviar cart wheels your way,a server briefly describes the sumptuous spread,then excuses herself, leaving you alone tocontemplate whether or not to indulge—out fromunder the gun of the eager server. If you choose to,your caviar will be weighed with a ½-ounce realgold coin or a one-ounce UBS Bank of Switzerlandcoin. As Peyton says, “If the caviar is worth itsweight in gold, then it should be weighed with it.”

But the real reward is connecting with the guest.Whether a server “stokes the flames of romance”as Peyton calls it, by “surveying the awkward danceof seduction unfolding on a first date,” elevates theexperience of a business dinner set to impress orleaves a guest alone, it all comes down to readinga person, then creating an impression or triggeringan emotion—whatever the circumstance.

An atypical complaint letter bothers Nick Peyton. Init, a customer writes of his displeasure when hisbeloved sautéed foie gras was miscommunicated tothe kitchen as torchon of foie gras. A slip up, sure.But the letter goes on. The disgruntled guest had towait thirty seconds at the hostess stand while hiscoat was being hung, rather than immediatelybeing led to his table. Rather than finding absurdityin the second argument, Peyton looks to learn fromit, determined to win his guest back. He immediatelyinvestigates where to install a few coat hooks nearthe front of the restaurant so the host can lead theguest to the dining room quicker, shaving, he thinks,twenty seconds off the time.

“The good news,” Peyton says, “is that we have 84people to practice on tonight and that’s what I’mlooking forward to.” �

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Color with gray crayon inside the borders ofMonterey County on a California map. It is

shaped like one of Monterey Bay’s beautiful graywhales rubbing its topside on the jagged underbellyof the central west coast of the United Stateslandmass. From the tip of that leviathan’s snout,straight down its spine, stretching for at leastseventy-five miles, lies the sweetest earth East ofEden, as native son John Steinbeck liked to call it.

With the Gavilan Mountain Range on one side andthe Santa Lucias flanking the Pacific, the SalinasValley evolved geologically into a natural gardenhappily hosting agricultural diversity the likes ofwhich occur nowhere else in America. MontereyCounty is California’s third largest agriculturalproducer, generating three and a half billion dollarsannually. Approximately forty-one individualcommodities each gross over one million dollars,from the top crop, leaf lettuce at $544 million, to

herbs at $1.4 million bringing up a solid rear.

Although known as the Salad Bowl of the World,Monterey County produces many crops other thanthe $2.5 billion in vegetables. Fruits and nutsaccount for $529 million; field crops hit around$15.5 million; nursery crops approximately $271million; seed crops a healthy $7 million; evenlivestock and poultry tip the scales at $39 million.In fact, Monterey County is responsible forexporting 88 different crops worldwide…but itwasn’t always quite like that.

Diverse Indian cultures lived here for generationsuntil approximately 1770, when Alta Californiawas a Spanish Province and missions sprung up togrow food for colonists and try to Christianize theIndians as a labor force. Cattle and sheep weredriven up from Mexico and grazed the wide-ranging Salinas Valley. From that grew the hide and

Grow Baby, GrowA lifetime of Green in the Valley of The World.

By Raymond Napolitano

Salinas Valley agriculture.Photo credit: Monterey County CVB

59


tallow trade of those times. In 1821, Mexico gainedits independence from Spain and broke up themission lands into large Ranchos that were ratherwidely spaced, since grazing required vastexpanses of land. The discovery of gold in 1848increased the value of the Rancheros livestock,descendants of the original herds, as demand forsupplies and food for the growing numbers ofminers flooding into northern California wildly tiltedthe economic scales.

However, the combination of an influx of preferableMissouri beef and a severe drought from 1862-1864 all but destroyed the cattle industry andforced the heavily mortgaged Rancheros tosubdivide their lands, just as the Homestead Actwas making adjacent land available to incomingsettlers. Many of the new arrivals were grainfarmers from up in the Sacramento area. The lowerSalinas Valley became the center of much newfarming activity.

Southern Pacific Railway extended its line south ofSan Jose, all the way down to Soledad, allowingshipment of grain to points north. Also, a rail linefrom Salinas to Monterey opened up access to theshipping industry and exports to other regions andcountries. McCormick’s mechanical reaper of 1859facilitated improved productivity as grain farmingreigned throughout the Salinas Valley. Flourmillswere built, converting the grain. In fact, later on, inthe year 1900, John Steinbeck’s father would moveto Salinas to manage Sperry Flourmill.

Toward the end of the nineteenth century, irrigationtechniques were improving, stimulating new farmingideas and crop decisions. A tariff against canesugar imports in 1890 would spark one of the mostimportant moves in Monterey County agriculturalhistory as Claus Spreckels would arrive fromGermany to create the sugar beet industry inMonterey County. He brought advanced techniquesof irrigation and production and the Salinas Valleyrode the burgeoning sugar beet frenzy.

The demand for labor skyrocketed, drawingworkers from China, then Japan, the Philippines,Europe and Mexico. Eventually, market values anddemand forced farmers to replace beets with otherrow crops. In 1916, Morse Hutchings shipped the

first load of lettuce from Monterey County andagriculture as it was heretofore known in the SalinasValley would never be the same.

By 1930, lettuce accounted for about half therevenue coming back to the Salinas Valley fromfarm-generated products. Floating along thatrevenue stream came all the peripheral supportindustries, population growth, demand for regularlabor and all the resulting offshoots of dedicatedsingle crop farming. The industry had becomecentered in the hands of large corporate farmingconcerns that handled packing and shipping as wellas growing.

Throughout the twentieth century, farming in theSalinas Valley expanded and experimented,innovated and institutionalized. Scientists andexperts in all agricultural fields regularly visitMonterey County to study techniques and testtheories in this unusually diverse and phenomenallyfertile farming fantasyland. For example, SalinasValley is home to the first prepackaged salads andprecut fresh vegetables, conveniences available insupermarkets everywhere that are virtually taken forgranted now.

Oddly enough, grapes, only seriously introduced inthe sixties, have turned into one of the most importantcrops throughout Monterey County with over40,000 acres under vine. Seemingly endlessmicroclimates dot the landscape predeterminingvarietal compatibility that only trial and error havebeen able to sort out. In the early days, growersinterested in producing wine mostly planted the typesof grapes that were successful in Napa, where winehad been produced since the late nineteenth century.

However, the early growers, following the researchdone at UC Davis for the region north of SanFrancisco, didn’t realize one of Monterey County’smost unique qualities would be just one of the manytraits that distinguished it from its northernneighbors. It is one of the coolest grape growingregions in the world when averaging dailytemperatures during the height of the growingseason. Each afternoon, wind rides the waves inand cools itself along the Pacific waters, thenwhiplashes its way into the entrance of the SalinasValley between Marina and Moss Landing. From

60


there it swooshes down the valley all the way toPaso Robles, cooling everything in its path.

So even though the valley floor might reach prettyhigh temperatures during the day, by the time thatnatural air conditioning takes effect, temperatureswings of up to forty degrees can take place. This,combined with the variety of soil types, elevationsand climate inconsistencies, caused MontereyCounty wines to suffer a slight identity crisis early onuntil local grape jockeys discovered where eachgrape grows best. Today, there are eight individualAVAs (American Viticultural Areas) within theconfines of Monterey County. In addition, centralMonterey County boasts the largest continuousvineyard in the world, San Bernabe Vineyard.

Chardonnay was identified earliest as a top notchvarietal for most of the county. At the top of thePinnacles, the highest point along the Gavilanrange, Richard Graff coaxed the 1974 ChaloneVineyards Chardonnay to greatness in the 1976Judgment of Paris that exploded California ontothe world wine map.

For decades, tanker loads of delicious Chardonnaygrapes characterized by Monterey County’sindigenous tropical fruit flavors, found its way fromthe Salinas Valley up the state to Napa, where itrounded out the flavor profile and helped drive thedemand for California Chardonnay. Today,although the pipeline still flows, the best juice stayshere and shines on its own in any number of thenearly sixty wineries in the region.

Today’s Monterey County is known for world classChardonnay, Pinot Noir, Syrah and Riesling and,just like with every other crop throughout the county,is on the forefront of experimentation. Varietals likeTempranillo and other Spanish grapes, along withvarious Italian and Rhone Valley styles are showinggreat promise.

Meanwhile, the Salad Bowl of the World rolls on,exporting 580 million pounds of vegetables annually.

Longtime companies like Mann Packing, which, inthe early 1990s started shipping vegetables fresh-cut,washed, preservative free and ready to eat, respondto consumer lifestyles with innovation andcommitment. Much like when in 1944 a small groupof Watsonville farmers created The StrawberryInstitute of California. Believing that developing betterberry varieties would let them grow better berrieseventually led to Driscoll’s, the finest berries in theworld. A great example of how Salinas Valleyagriculture evolved is Tanimura & Antle, a companyborn of two families, one from Japan, one from thedustbowl of Oklahoma, that each forged theirrespective paths from before the turn of the lastcentury, ultimately culminating in a partnershipyielding a quarter century’s worth of the highestquality produce and commitment to excellence.

Naturally, the organic farming movement is leadingthe way in the Salinas Valley. There are currently14,000 acres of organic vegetables growing inMonterey County, including Earthbound Farms, thenation’s leader in organic farming, which began asa small two and a half acre plot in Carmel Valley.In addition, free-range chicken farms, hormone-free,naturally fed livestock farms and other sustainablefood developments are firmly entrenched inMonterey County with bringing innovation andleadership to awakening industries . Also, in thesame vein, the Monterey Bay Aquarium is settingthe paradigm by which the world’s sustainableseafood guidelines are drawn.

So, what was once a dusty stretch of prairiebuttressed between two long mountain ranges andinhabited by native people, visiting missionaries andincoming cowboys, has become one of the mostimportant regions on earth for feeding the world’spopulace its fresh fruits, vegetables, grains, grapesand goodies from the land and sea. This majestichome to the Salinas River, known as the “UpsideDown River,” because it flows from south to north,continually proves Mister Steinbeck’s assertion ofbad luck for anyone not born in that valley. �

For more than 50 years, Tickle Pink Inn has graced this enchanting setting in Carmel Highlands,drawing travelers from around the world. From the moment you arrive, a complimentary bottle ofchampagne ignites a romantic mood while you settle into one of 35 luxuriously appointed roomsor suites, each with stunning ocean views. Many also offer private balconies, wood-burningfireplaces, and in-room spas. Let the natural beauty captivate, renew, and inspire your senses.

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LEXUS SHOWS YOU IT’S EASY TO BE GREEN

There’s a lot of talk about what each of us can do to help save the planet. Lexus offers us three new waysto reduce our carbon footprint—with its line of Lexus hybrid vehicles. Now you can have it all. These sleek,stylish and sporty vehicles do not sacrifice luxury, but answer eco-friendly calls. What makes this Lexus linestand apart from the competition is hybrid technology that improves gas mileage and at the same time addshorsepower, performance and driving pleasure. So get behind the wheel of a Lexus hybrid and leave yourimprint on this earth in a totally new way.

LS600h L

Lexus calls it “the world’s first hybrid flagshipsedan.” It’s a V8 all-wheel (AWD) system on aluxury hybrid boasting a remarkable 438horsepower. And it takes less of a toll on theenvironment with its modern 12 cylinder engine,so efficient it slows down fuel consumption. TheElectronically-controlled Continuously VariableTransmission (ECVT) provides seamlessacceleration while combining engine and electricpower based on driving conditions. Regenerativebraking turns energy that’s normally lost as heatduring braking into electrical power which

recharges the battery. You can see this efficiency in action just by watching the energy monitor. Wheneveryou accelerate, brake or coast, the animated arrows on the screen shows how the power is applied.

In keeping with the ecologically advanced spirit, the LS 600h L is equipped with the world’s first LEDheadlamps for low-beam use, which last longer than conventional halogen bulbs.

Despite the LS 600h L’s quiet cabin, its power is anything butrestrained. This is a result of the world’s first hybrid V8 engine,which produces a combined system output of 438 horsepowerwhile producing substantially fewer emissions. That’s why it’scertified as a Super Ultra-Low Emission Vehicle (SULEV) with nearly70 percent fewer emissions than the average new vehicle. TheElectronically controlled Continuously Variable Transmission (ECVT)allows the engine and motor to operate at peak efficiency,regardless of the vehicle’s speed. And because it seamlesslydistributes gas and electric power according to driving conditions, the ECVT aids in providing smoothacceleration and increased fuel efficiency.

The LS 600h L has an array of other breakthrough systems to helpmaximize performance. Dual Valve Timing with intelligence (VVT-i) featuresa new electronic intake valve control to improve response in alltemperatures. Direct injection boosts overall power and increasesefficiency by injecting gasoline directly into the engine’s combustionchamber.

A sleek and stylish ride.

The luxurious walnut and leather-trimmed cabin.

Smart hybrid technology.

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GS 450h

The cool combination of a V6 gasoline engine anda high-output electric–drive motor claimresponsibility for the blast-off speeds of 5.2 secondsit takes to accelerate from 0-60 miles per hour. TheGS 450h can churn a total of 340 horsepower anddo so while maintaining Super Ultra-Low EmissionVehicle (SULEV) rating. The powerful V6 gasolineengine features dual Variable Valve Timing withIntelligence (VVT-i). By continually monitoring theengine’s valves, the VVT-I system provides optimumperformance at any speed. Paired with this engineis a high-output permanent-magnet electric-drive

motor. And ensuring a smooth transition from gasoline to electric power isan Electronically Variable Transmission (ECVT). Another important featureis regenerative braking. With its kinetic energy that is normally lost as heatduring braking, coasting or deceleration is captured and used to rechargethe battery. The conventional tachometer has been replaced with a powermeter, allowing you to quickly monitor the level of electrical output withjust a glance at the instrument panel.

RX 400h

Fuel efficiency is also number one for the RX 400h.The hybrid system combines gas and electricitymaking the RX 400h a phenomenal blend ofperformance and fuel efficiency. Drivers will havethe benefits of a hybrid without sacrificing luxury,versatility or safety.

The innovative technology behind the Lexus hybridsystem utilizes a combination of gas and electricity.At slow speeds it’s powered by electricity. Whenaccelerating, the gas engine engages, allowingboth power sources to work together. At higher

speeds, the gas engine is primarily used with the electric power sources towork together. This seamless integration is managed by intelligentelectronic control systems. The complementary nature of the hybrid systemalso leads to significantly reduced emissions. And, of course, the RX 400hhas been given a Super Ultra-Low Emission Vehicle (SULEV) rating. There’sno plugging in the RX 400h. Each time you apply the brakes, and duringcoasting, kinetic energy is captured and the battery is recharged.

Fast and fuel-efficient with fine lines.

Plenty of room to roam.

All the trimmings you’d expect--and more.

A smooth and strapping sport utility vehicle.

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Cypress Hill

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Pescadero Point

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65


SCHEDULE OF EVENTS

Thursday, March 27, 2008

8:30 AM - 2:00 PM

Charity Chef/Winemaker Golf TournamentPresented by Travel+Leisure Golf(Pebble Beach Golf Links)Go “tee to green” on Pebble Beach Golf Links with a few of theCelebrity Chefs, Wine Makers and Master Sommeliers here for theweekend. This is a rare opportunity to see these professionals out justhaving a good time. Can you drive further than Ming Tsai? Can youread a putt better than Thomas Keller? There is only one real wayto find the answer. Bring your “A-Game” and have fun!

6:00 PM - 9:00 PM

Opening Night Reception(The Inn at Spanish Bay)The Inn at Spanish Bay transforms into one of the most lavishcelebrations of food and wine in the country. The entire propertyhosts the grand kick-off party for the First Annual Pebble Beach Food& Wine. Stroll through The Inn and enjoy delicacies from 20 of theweekend’s top chefs while you work your way through over 200wines from 125 of the world’s top producers like Silver Oak, FarNiente, Peter Michael, Pisoni, Kosta Browne, Penfolds, VeuveClicquot, and Moët Chandon just to name a few. An event yousimply can’t miss. What a magnificent way to start the weekend.

Friday, March 28, 2008

10:00 AM - 11:30 AM

The New Face of Spain with JorgeOrdoñez(Council Room - The Lodge at Pebble Beach)Join Jorge Ordoñez: A man who Robert Parker twice named WinePersonality of the Year and “one of the most influential people in winein the past 20 years.” This human dynamo has been responsible forreinvigorating the excitement over Spanish wines around the world.His impressive portfolio of 130 wines from an astounding 40 wineriesrepresents some of the best Spain has to offer. Join us as we take a tourthrough Spain tasting some of the most sought after Spanish wineswith one of the most educated men on the subject, Mr. Jorge Ordoñez.

Oregon Terroir: Grand Crus of Oregon(Ballroom West - The Inn at Spanish Bay)Oregon is considered to be one of the greatest Pinot Noir producingregions in the world. Michael Etzel of Beaux Freres, Josh Bergstrom ofBergstromWinery, Steve Doerner of Cristom Vineyards, Tony Ryndersof Domaine Serene and Dick Shea of Shea Wine Cellars, five ofOregon’s premier winemakers showcase their signature vineyards -Beaux Freres, Bergstrom, Marjorie, Grace and Shea. No fan of PinotNoir can miss this tasting.

Women In Wine(Committee Room - The Lodge at Pebble Beach)Join five of the world’s leading female winemakers for uniqueperspective on the world of winemaking - Carissa Chappellet ofChappellet Winery; Pamela Starr of Crocker & Starr; CeliaMasyczek of Cornerstone, D.R. Stephens, Hollywood & Vine,Scarecrow, etc.; Stephanie Putnum of Far Niente Winery andVanessa Wong of Peay Vineyards. They will not only showcase theiraward winning wines, but also give unprecedented access into theworld of winemaking as a woman.

A Napa Valley Legacy of Fine Wine(Ballroom East - The Inn at Spanish Bay)1968 - Robert Mondavi Winery releases the 1966 vintage CabernetSauvignon, the first red wine ever produced by the winery. Fortyyears later, in 2008, the first vintage of Continuum is released.Continuum is a collaboration of three decades of the Mondavi winefamily - Robert & Margrit Mondavi, their son Tim Mondavi andgranddaughter Carissa Mondavi. Join the family as they tastethrough Robert Mondavi Reserve Cabernet Sauvignon, OpusOneand Ornellaia from their library then be there for the first publictasting of Continuum. The Mondavi family is an enormous part of thewine making history of Napa Valley and California. The next pageof that history is Continuum.

The Chardonnays of Sir Peter Michael(Ballroom Central - The Inn at Spanish Bay)In 1982, Sir Peter Michael established the Peter Michael winery ona square mile of rocky volcanic ridges that form the western face ofMount St. Helena in Sonoma County. From the beginning the winegrowing philosophy was modeled on the French tradition infusedwith a few modern influences. The philosophy of the winery isirrevocably purist - whatever the vineyard gives becomes the wine.Only premium hillside vineyard fruit is selected for Peter Michaelwines. Each wine is a single-vineyard bottling representing theunique characteristics of its site. Peter Michael’s award winningChardonnays have received some of the highest marks. RobertParker called the 2004 La Carriere, “Corton Charlemagne onsteroids.” Join us for a remarkable tour through the prolificChardonnays of Sir Peter Michael.

Chef Mark Miller - Sizzling South West(St. Andrews Room - The Inn at Spanish Bay)Miller has succeeded by getting in on the ground floor of a numberof culinary tremors that metamorphosed into trends and then passedinto general acceptance. Mesquite grilling: Miller was among the firstto harness the wood smoke when he opened his first restaurant, FourthStreet Grill, in Berkeley in 1979. Third-world cuisine: the dishes at this1981 Santa Fe Bar and Grill in Berkeley were “exclusively non-European,” venturing to Latin America and the Caribbean forinspiration. Southwestern: when he moved to Santa Fe and conceivedCoyote Cafe in 1987, he joined other chefs in defining an Americanregional cuisine. And don’t forget Western: Miller’s big-budget 1991production, Red Sage, inWashington, D.C., pays homage to a regionthat embodies an America ideal that’s not “European, Asian orSpanish.” His restaurants have been recognized with national acclaimand have been awarded The Ivy Award, Food Arts’ ‘Silver Spoon’,Esquire’s ‘Best New Restaurant’ in 1992 for Red Sage, James Beard’s‘Best Southwest Chef’ and others.

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Chef Jacques Pépin - The Legend(Pebble Beach Room - The Lodge atPebble Beach)One of America’s best-known chefs, cookbook authors, and cookingteachers, Jacques Pépin has published 25 cookbooks and hostednine acclaimed public television cooking series. Pépin’s latest book,a visual biography entitled Chez Jacques: Traditions and Rituals ofa Cook, was published in April 2007. His most personal book todate, it contains 100 of his favorite recipes, showcases his art andhis essays on food history and cooking, and includes stunningphotographs of him enjoying life with family and friends. It followshis best-selling memoir, The Apprentice: My Life in the Kitchen, whichwas published in hardcover in 2003 and in paperback in 2004.

“Fast Food My Way,” produced by KQED-TV in San Francisco, isPépin’s most recent PBS-TV series (2004), with a companioncookbook. A follow-up series and cookbook, both entitled “More FastFood My Way,” will debut in 2008. Also on the horizon is the re-release of a 1997 KQED series featuring Pépin’s renowned cookingtechniques. Updated and renamed, “The Complete Pépin,” is on theair via national broadcast on public television stations currently.

12:00 PM - 2:30 PM

Fusion at its Finest(Roy’s - The Inn at Spanish Bay)Join Roy Yamaguchi & Yoichi Saito from Roy’s, Charles Phan fromThe Slanted Door in San Francisco and Elizabeth Falkner from theCitizen Cake in San Francisco for a four course experience that issure to excite your taste buds. Each course paired with celebratedwines from around the world that match the intense & complexflavors of this fare.

A Day in Italy(Pèppoli - The Inn at Spanish Bay)Join Andrew Carmellini from a voce in New York, Todd English fromOlives, Arturo Moscoso from Pèppoli at Pebble Beach, and GinaDePalma, pastry chef for BaBBO in New York, for a four courselunch that brings the finest Italy has to offer straight to your table. Allpaired with a decadent selection of wines from Antinori.

A Celebration of France(Club XIX - The Lodge at Pebble Beach)Join Daniel Humm from Eleven Madison Park in New York, HubertKeller from Fleur de Lys in San Francisco, Ressul Rassallat from ClubXIX at Pebble Beach, and Kendra L. Baker, Pastry Chef of Manresa,for a four course trip through France. Each course will be pairedwith phenomenal French wines.

Coastal Cuisine(Stillwater Bar & Grill - The Lodge at PebbleBeach)Experience the excellent portfolio of wines of Chateau St. Jean alongwith food from some of the most talented chefs around. Join WalterManzke from Bastide in Los Angeles; Susan Spicer from Bayonaand Herbsaint in New Orleans; Mark Gaier and Clark Frasier fromArrows in Maine and Margarita Manzke from Bastide in LosAngeles for a four course lunch that will give you a culinary touraround the coastal United States. Each Course will be paired withwines from Chateau St. Jean, beginning with the La Petite EtoileFumé Blanc, through the award-winning Cinq Cépages, finishing

with the Late Harvest Belle Terre Vineyard Riesling. This is truly anoccasion not to be missed.

Lexus Chef’s Table Lunch(The Lexus Grand Tasting - The Equestrian Center)There is a fascination today with the "real world" of chefs but fewpeople have seen the kitchen in action in real life. The Lexus Chef'sTable Lunch is that opportunity. Join Michael Ginor of Hudson ValleyFoie Gras, Tre Wilcox of Abacus and Top Chef, Masaharu Morimotoof Iron Chef and Ben Spungin, Pastry Chef of Marinus as they servea meal they prepare before your eyes. This unique meal alsoshowcases Moët & Chandon Vintage Brut, Kunin Viognier, Roar PisoniVineyard Pinot Noir, Opus One and Dow's 20-Year Tawny Port.

3:00 PM - 4:30 PM

The Wines of Spring Mountain(Committee Room - The Lodge at Pebble Beach)Just above the quaint town of St. Helena in the Napa Valley lie thesteep slopes of Spring Mountain, which is home to such gracefulreds as Pride Mountain Vineyard, Marston Family Vineyard,Schweiger Vineyards, Sherwin Family Vineyards, and more. Its highelevation matched with the added bonus of the cool pacific air fromChalk Hill helps to create wines with both power and finesse.Cabernet from this mountain is known for its soft tannins, strong fruitflavors, and relatively low acidity. Spring Mountain’s climate is verydifferent from that of the floor of Napa Valley. The elevated wineregion is less affected by fog, leading to the development of fullbodied red grapes. Join us for a comprehensive tasting of some ofthe best wines from Spring Mountain and learn what makes thisspecific area so very special.

Pax: A Tour Through the World of Pax(Ballroom West - The Inn at Spanish Bay)Pax is known for some of the most voluptuous Syrahs in production.Pax’s mission statement is simple, “To produce reference point Syrah-based wines that are indicative of where they are grown.” It hasbeen said that the winery doesn’t have a particular style, rather thefocus is on what the vineyard and the fruit will deliver. Pax Mahle’swines have been revered in the wine world. His old world approachto winemaking includes organic farming, foot-crushing the grapes,natural fermentations and absolutely no fining or filtering. Join us aswe taste through 10 different Syrahs from his most current release;each a perfect, hedonistic reflection of the raw fruit.

Penfolds - Four Decades of PenfoldsBin 389 Cabernet-Shiraz(Council Room - The Lodge at Pebble Beach)Max Schubert believed that Penfolds needed wines crafted in theimage of his legendary Grange. “Not the same,” said Max, “butsimilar.” Each year, beginning many decades ago with Bin 95(destined to become the legendary Grange), Penfolds winemakershave set aside special lots of wines they felt were different, better orjust unusual, to see how they would develop in bottle. These bottleswere placed into numbered “Bins” in the cellars. Penfolds Bin 389Cabernet Shiraz has earned a reputation among wine collectors as anAustralian classic. Predominantly a Barossa Valley wine at one point,the Bin 389 is now a multi-district South Australian blend with fruitsourced from the Barossa Valley, Coonawarra, Padthaway, McLarenVale, Langhorne Creek and Clare Valley, and more recently, Penfolds’new vineyards in Robe and Bordertown. Over the last 40 yearsPenfolds Bin 389 or “baby Grange” has developed a strong identity

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for its consistency, reliability and ability to cellar. And, as a blend ofCabernet Sauvignon and Shiraz, it’s a decidedly Australian style ofwine. Join in a celebratory look at this unique and wonderful wine

Château Margaux - A Tasting SpanningFive Decades of Seduction(Ballroom Central - The Inn at Spanish Bay)The Margaux appellation is considered one of the best areas withinthe Médoc district of France’s Bordeaux region. The wines are madefrom Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdotand can be very perfumy and exhibit a wonderful silkiness andelegance. Heading the list is the Premier Cru Château Margaux.Château Margaux has been called “the seductress of the Left Bank”for good reason. This rare tasting will show a total of eight vintagesof this great Bordeaux house including 1959, 1961, 1966, 1975,1978, 1982, 1983 and 1995.

The Wines of Heidi Peterson Barrett(Ballroom East - The Inn at Spanish Bay)Dubbed the “First Lady of Wine” by Robert Parker, and “The WineDiva of Napa,” by Time Magazine, Heidi Peterson Barrett hasredefined the ultra premium wine market in California. In 1988 sheleft Buehler to become a freelance winemaker. Only one week latershe joined Gustav Dalle Valle, where she helped to put the DalleValle winery on the map, creating some incredibly powerfulcabernets including the famed “Maya.” In only four short years shereceived two perfect 100 point scores from Robert Parker for the‘92 & ‘93 vintages of Maya. Her work with Screaming Eagle startedin 1992 where she also received two perfect 100 point scores forthe ‘92 & ‘97 vintages. Since 1988 she has created a client list ofperfection. She is currently winemaker for La Sirena, Amuse Bouche,Revana Family, Jones Family Vineyards, Barbour Vineyards,Paradigm Winery, and Lamborn Family. She is consultingwinemaker for Kenzo Estate, Terrano, and Meyer Family. Other pastclients include Screaming Eagle, Showket Vineyards, Grace Family,Vineyard 29, and Hartwell/Grace Vineyards. Join us for aremarkably rare tasting of a selection of these wines with the “FirstLady of Wine” herself, Heidi Peterson Barrett.

Chef Ming Tsai - Simply Ming(St. Andrews Room - The Inn at Spanish Bay)In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley,Massachusetts and immediately impressed diners from Boston andbeyond with the restaurant’s innovative East-West cuisine. In its firstyear, Blue Ginger received three stars from the Boston Globe, wasnamed “Best New Restaurant” by Boston Magazine, was nominatedby the James Beard Foundation as “Best New Restaurant 1998,”and Esquire Magazine honored Ming as “Chef of the Year 1998.”The James Beard Foundation crowned Ming “2002 Best ChefNortheast” and, since 2002, the Zagat Restaurant Guide has ratedBlue Ginger the “Second Most Popular Boston Restaurant.” In 2005,Ming was honored as “Restaurateur of the Year” by theMassachusetts Restaurant Association and in 2007, Blue Gingerreceived the prestigious Ivy Award from Restaurants & Institutionsfor its consistent achievement in meeting the highest standards forfood, hospitality and service. Ming is currently the host and executiveproducer of the Public Television cooking show, Simply Ming, nowin its fourth season. Ming began cooking for television audiences onthe Food Network, where he was the 1998 Emmy Award-Winninghost of East Meets West with Ming Tsai. Ming’s Quest, his popularcooking adventure series, and East Meets West can be seen on FineLiving Network. In addition to television, Ming is also the author ofthree cookbooks: Blue Ginger: East Meets West Cooking with MingTsai, Simply Ming, and Ming’s Master Recipes.

Chef Thomas Keller - Cooking with theonly Michelin 7 Star(Pebble Beach Room - The Lodge at Pebble Beach)Thomas Keller, one of the most inventive American chefs workingtoday, is as renowned for his well-honed culinary skills as he is for hisability to establish a restaurant that’s both relaxed yet exciting. In2001, Keller was named “America’s Best Chef” by Time MagazineandWorld Master of Culinary Arts by a panel of international judgesat the Wedgwood Awards. He was the 2004 recipient of the LifetimeAchievement Award from the Food Allergy Initiative. He has collectedmany accolades within the last decade, including consecutive “BestChef” awards from the James Beard Foundation, the first chef ever toachieve this honor. In 2003, The French Laundry was at the top of“The World’s 50 Best Restaurants” list, published by London-basedRestaurant Magazine. In 2004, per se was honored with a four-starrating from the New York Times’ and has since been heralded in toppublications such as Gourmet, Food and Wine, and New YorkMagazine. per se was also deemed “Best New Restaurant of theYear” by Restaurant Magazine. The Michelin Guide New York Citygave per se its most prestigious recognition, a three-star rating, inboth 2006 and 2007. The French Laundry was additionally awardedthree stars by the Michelin Guide San Francisco for 2007, makingThomas Keller the only American-born chef to hold multiple three starratings. Chef Keller now has eight restaurant properties in the UnitedStates. In addition to The French Laundry, per se and Bouchon,branches of Bouchon and Bouchon Bakery opened in Las Vegas in2004. In early 2006, Bouchon Bakery opened at the Time WarnerCenter in New York City. Most recently, ad hoc, a casual diningestablishment inspired by the comfort food Keller enjoyed growingup, opened in Yountville, California.

6:30 PM - 11:00 PM

A Night of Stars Dinner(The Ballroom of The Inn at Spanish Bay)Join celebrity chefs from five of the nation’s most decoratedrestaurants, Jean Joho from Everest in Chicago, Charlie Trotter fromCharlie Trotter’s in Chicago, Michel Richard from Citronelle inWashington DC, Douglas Keane from Cyrus in Healdsburg, andBelinda Leong, pastry chef for Gary Danko in San Francisco for anunforgettable epicurean experience. Wineries for the evening includeAugust Kesseler, Patz & Hall, Hartford Court, Viña Cobos and Dolce.

The Lexus Rare Wine Auction & Dinner(The Beach & Tennis Club)The Lexus Rare Wine Auction & Dinner at Pebble Beach Food &Wine is the most exclusive event of the weekend. Set at The Beach& Tennis Club at Pebble Beach, the evening begins with the SentientJet Membership Champagne Reception where you will enjoy VeuveClicquot Le Grande Dame and canapés with a view of StillwaterCove. Join six chefs including: Thomas Keller, Michelin 7-Star Chefof The French Laundry, per se and Bouchon; Gerard Boyer, Michelin3-Star Chef from Château Les Crayères; Philippe Legendre, Michelin2-Star Chef from Le Cinq; Alain Passard Michelin 3-Star Chef ofL’Arpége in Paris, David Kinch, Michelin 2-Star Chef of Manresa inLos Gatos, and Claire Clark, Pastry Chef of The French Laundry, fora once in a lifetime culinary experience. Wineries for the eveninginclude Josmeyer, Leeuwin Estate, Kosta-Browne, Château Mouton-Rothschilds, Penfolds and Dr. Loosen. During dinner, partake in anexclusive internationally attended rare wine auction happening infront of your very eyes. Bid against an international audience whileenjoying the finest food and wine pairing the weekend has to offer.

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Saturday, March 29, 2008

10:00 AM - 11:30 AM

Jam Session: Top Rated Zinfandels(Council Room - The Lodge at Pebble Beach)Zinfandel is one of the more versatile of wine grapes. It shifts fromunctuous, jammy renditions to fiery, black pepper-spiced bottlings.Zinfandel gives the winemaker an opportunity to explore a hugevariety of flavor profiles from the same grape. It is no longer as widelyplanted worldwide as it once was, but in California, the art of makingfine wine from Zinfandel is alive and thriving. Joining us in a tastingfeaturing the wines of Four Vines Winery and Turley Wine Cellars ofPaso Robles, Storybook Mountain Vineyards and Robert BialeVineyards of Napa Valley and Ravenswood from Sonoma County.

Chateau St. Jean Cinq CépagesBlending Seminar(Committee Room - The Lodge at Pebble Beach)Do you have what it takes to be a great wine maker? Could youcreate the next great “cult cab” from California? Join the ChateauSt. Jean wine maker, Margo Van Staaveren, as she shows the thefive components of Cinq Cépages - Cabernet Sauvignon, Merlot,Cabernet Franc, Petit Verdot and Malbec. Blend your own cuvéeand compare your results to the one in the bottle.

The Range of Riesling(Ballroom West - The Inn at Spanish Bay)Dr. Loosen and J.L. Wolf have been major forces in returningGerman Rieslings to their formal glory - that of one of the greatestwhite wines on earth. German winemakers have long celebratedsweetness in their wines as well as bright acidity but that is only partof the story. Discover the true range of Riesling with the greatestknown producers today. These two estates currently produce someof the finest examples of this old world grape. Join us as we tastethrough a range of Riesling from Trocken (dry) styles of Riesling fromthe Pfalz to Beerenauslese from Mosel-Saar-Ruwer.

PlumpJack: Cork vs. Screwcap(Ballroom East - The Inn at Spanish Bay)The PlumpJack Winery’s Estate Vineyard, founded in 1881, is nestledin the nape of the Vaca Mountain range on the eastern side of theNapa Valley. The main winery building, which is still in use, wascompleted in 1883. Vineyards have covered the Oakville site since thelate 1800s. Despite their century-plus heritage, modern technologyhas placed PlumpJack in the media more and more. PlumpJack wasone of the pioneers to move to the Stelvin closure system, otherwiseknown as a screwcap, for their $100 plus Cabernet Sauvignons.Debate has been rampant over which is better. On one hand, ascrewcap prevents corked wine, which can be as much as 15% of avintage. On the other hand, will the wine age as well as if it had acork? You decide. Join us for a luxurious and educational tasting of fivevintages of PlumpJack from both cork and screwcap.

Kosta Browne: Pinot Noir Visionaries(Ballroom Central - The Inn at Spanish Bay)Dan Kosta and Michael Browne believe that their wine should burstwith flavor. This is apparent due to the rave reviews this winery hasexperienced in the last few years. Becoming another of California’sfamed cult Pinot Noirs, Kosta Browne has received between 93 and98 points on their 2005 vintage. While their wines have become

very difficult to find, you have to look no further. Join us for acomprehensive tasting of ten of California’s most recent cult PinotNoir... Kosta Browne.

Chef Todd English - Cooking Olives Style(St. Andrews Room - The Inn at Spanish Bay)One of the most decorated, respected, and charismatic chefs in theworld, Todd English has enjoyed a staggering amount of accoladesduring his remarkable career. His accomplishments include recognitionby several of the food industry’s most prestigious publications,establishing one of the best-known restaurant brands in the nation,publishing three critically acclaimed cookbooks, and beingrecognized as one of People Magazine’s “50 Most Beautiful People.”

Todd is currently the chef and owner of Olives in Charlestown,Massachusetts. Olives opened in April of 1989 as a 50-seatstorefront restaurant. It has drawn national and internationalapplause for English’s interpretive rustic Mediterranean cuisine.Olives now occupies a larger space just down the street from itsoriginal location. In recent years, English has established Olives asone of the most prestigious names in the nation by opening otherlocations around the world: Olives New York in the W Hotel inUnion Square, Olives Las Vegas at the Bellagio Hotel in Las Vegas,Olives DC in the heart of Washington, DC, Olives Aspen at the St.Regis Hotel in Aspen, Colorado, and Olives Tokyo which opened inthe spring of 2003 in the new Roppongi Hills development.

Chef Tom Colicchio - Top Chef(Pebble Beach Room - The Lodge at Pebble Beach)One of the culinary world’s most celebrated figures, Tom Colicchio isBravo TV’s head judge on “Top Chef.” During Tom’s tenure asexecutive chef of Mondrian, Food &Wine Magazine selected him asone of the top ten “Best New Chefs” in the United States, and TheNew York Times awarded the restaurant three stars. In July of 1994,Tom, along with partner Danny Meyer, opened Gramercy Tavern inManhattan’s Gramercy Park neighborhood. In 1996, Ruth Reichl ofThe New York Times awarded Gramercy Tavern and Tom Colicchiothree stars, noting that Tom was “cooking with extraordinaryconfidence, creating dishes characterized by bold flavors and unusualharmonies.” Tom’s cooking at Gramercy has earned consistentrecognition. After three nominations for James Beard’s Best Chef NewYork Award, he finally won it in 2000. One year later, and one blocksouth of Gramercy Tavern, Tom opened Craft. Soon thereafter, in July2001,William Grimes, The New York Times reviewer, awarded Craftwith three stars naming it “a vision of food heaven.”

In addition to Gramercy Tavern, Craft, Craftbar, and ‘wichcraft inNew York City, Tom opened Craftsteak at the MGM Grand in LasVegas in July 2002. Craftsteak New York opened in May 2006,followed by Craft Dallas in June. In March 2007, Craft LA openedin Century City.


The Lexus Grand Tasting(The Lexus Grand Tasting - The Equestrian Center)The Lexus Grand Tasting at Pebble Beach Food & Wine is the mostspectacular opportunity to enjoy over 300 wines from 200 of theworld’s most prestigious wineries. This is a must-do experience foranyone who loves food and wine. Guests will have anunprecedented opportunity to interact with the weekend’s celebritychefs while they prepare delectable hors d’oeuvres for theirenjoyment just feet away. Saturday’s line-up includes Joël Antunes of

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Restaurant Joël; Kendra L. Baker, Pastry Chef of Manresa; ToddEnglish of Olives; Mark Estee of Moody’s Bistro; Elizabeth Falknerof Citizen Cake; Michael Ginor of Hudson Valley Foie Gras; JoelHuff of Silks; Hubert Keller of Fleur de Lys; Walter Manzke ofBastide; Charles Phan of The Slanted Door; Susan Spicer of Bayonnaand HerbSaint; Ben Spungin, Pastry Chef of Marinus; Cal Stamenovof Marinus, Keiko Takahashi of El Paseo; Ming Tsai of Blue Gingerand Tre Wilcox of Abacus. There will be opportunities for booksignings and photo sessions with some of the weekend’s chefs.

3:00 PM - 4:30 PM

The Sommelier Experience -The Art of Blind Tasting(Council Room - The Lodge at Pebble Beach)Join five of the world’s top Master Sommeliers for one of the most funand educational tastings of the weekend. Watch, learn, andparticipate as you join these sommeliers in a quest to determine thesecret wines. Taste and watch how the pros use the nose, the palate,and the process of the elimination to determine the country, theregion, the varietal, and even the vintage of each wine.

Silver Oak: Alexander Valley vs. NapaValley(Ballroom Central - The Inn at Spanish Bay)Silver Oak is perhaps one of the most widely known California winesin the world. Started in the early 70’s, Ray Duncan and Justin Meyerhad a dream to create a Cabernet Sauvignon with a style all itsown, one that didn’t showcase the typically hard and tanniccharacteristics of a wine that needed to be aged. Rather, theywanted to create a wine that had fully developed flavors and avelvety soft texture that could be enjoyed upon its release. SilverOak proudly makes two distinctly different Cabernets; one fromNapa Valley and the other from Alexander Valley. Join us as wetaste through five vintages from each of these world class wines.

A Tribute to Gary Pisoni: Pinot Noir Passion(Ballroom West - The Inn at Spanish Bay)When Eddie & Jane Pisoni purchased a 280 acre horse ranch in1979, they had no idea their son Gary would one day turn it intoone of the most revered Pinot Noir growing sites in the world.Without a water source, Gary Pisoni planted his first Pinot Noirgrapes in 1982. He would drive a water truck from the bottom ofthe valley to the 1300 ft. elevated vineyard site to irrigate theoriginal vines. He drilled five wells between 1986 and 1989 beforefinally achieving success in 1991. Taking a risk, he planted own-rooted vines, rather than the typical phylloxera-resistant rootstock. Hefelt this would generate an intensity of fruit that would otherwise beimpossible to achieve. His bet paid off. The Pisoni Vineyard suppliestheir fruit to some of the best Pinot Noir producers in the countryincluding their very own, Pisoni Estate Pinot Noir. Join us as we tastethrough every vintage of the boldly intense fruit-forward Pisoni Estate1998 through 2006 with Gary Pisoni himself.

Harlan Estate Retrospective(Ballroom East - The Inn at Spanish Bay)What some consider being the pinnacle of California cult wine, HarlanEstate has set the bar extremely high in the Napa Valley. The Harlanfamily established the vineyard in 1984. It took years before theyreleased their first vintage in 1990, which would characterize the birthof a legend. The wines, which have received countless accolades, areamong the most exclusive in the world. Robert Levy, director of

winemaking, makes sure that each grape is hand-selected and de-stemmed before undergoing whole-berry fermentation. The liquid goldis then set in a combination of oak and steel tanks and then undergoesextended maceration, which gives the wine an over-the-top intensityand concentration. Join us for a tasting through nine vintages of oneof the most exclusive wines on the market today including 1992,1993, 1994, 1997, 1998, 1999, 2000, 2001 and 2004.

Shafer Vineyards : Hillside Select(Committee Room - The Lodge at Pebble Beach)The fabled Shafer Hillside Select started its road to glory in 1978.John Shafer recalls how many individuals would comment on how“soft” the wine was and would ask “how much Merlot is blended inhere?” “None,” he replied. Shafer Hillside Select is made from 100%Cabernet Sauvignon grapes. The vines, which sit on the ruggedhillside vineyard blocks of the Stags Leap District Estate, exemplify therichness and suppleness of the fruit. Fans know Shafer Hillside Selectfor its soft velvety tannins, which they consider to be the hallmark ofStags Leap District Cabernet. Join us for an unparalleled journeythrough ten vintages of this award winning wine.

Chef Gary Danko - A San FranciscoLegend(St. Andrews Room - The Inn at Spanish Bay)Within months of opening, the famed Restaurant Gary Dankoreceived the highest accolades possible from both of San Francisco’sdaily newspapers, a spectacular listing in Esquire Magazine’s(December, 1999) annual “Best New Restaurants” article and thefirst of seven Mobil Travel Guide “Five Star” ratings. In May of2000, Gary Danko won the James Beard Foundation’s “Best NewRestaurant” award and in August of that year, Danko was namedChef of the Year by San Francisco Magazine. Also in 2002 therestaurant was selected as a Relais & Châteaux property, one ofonly twenty-seven such dining venues on the continent and remainspart of the Relais & Châteaux properties. Later in 2002, Danko wasnominated as “Outstanding Chef of the Year” by the James BeardFoundation. In 2004, Restaurant Gary Danko was the recipient ofa third consecutive AAA Five-Diamond award. Since 2004, in theSan Francisco edition of the annual Zagat Survey the restaurant hasreceived the highest food rating in the book and in 2005, 2006and 2007 was also voted the most popular restaurant. In 2006,Restaurant Gary Danko won the James Beard Foundation“Outstanding Service” award.

Chef Charlie Trotter - 5-Star Cooking(Pebble Beach Room - The Lodge at Pebble Beach)Charlie Trotter’s Restaurant is regarded as one of the finestrestaurants in the world. For 20 years, the restaurant has dedicateditself to excellence in the culinary arts. Never willing to rest on itslaurels, Charlie Trotter’s is innovative and progressive in the worldof food and wine and has been instrumental in establishing newstandards for fine dining. The restaurant is recognized by a varietyof prestigious national and international institutions. In 1995 CharlieTrotter’s was inducted into the esteemed Relais & Châteaux and in1998 was accepted as a member by Traditions & Qualité. It hasalso received Five Stars from the Mobil Travel Guide, Five Diamondsby AAA and ten James Beard Foundation awards, including“Outstanding Restaurant” (2000) and “Outstanding Chef” (1999).Wine Spectator named the restaurant “The Best Restaurant in theWorld for Wine & Food” (1998) and “America’s Best Restaurant”(2000). Chef Trotter is the author of 14 cookbooks, twomanagement books, and is the host of the nationally aired, awardwinning PBS cooking series, The Kitchen Sessions with CharlieTrotter. Chef Trotter recently received an award at the White House

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from both President Bush and Colin Powell for his work with hisCulinary Foundation and was named one of only five ‘heroes’ to behonored by Colin Powell’s charity, America’s Promise. In 2005, ChefTrotter was awarded the Humanitarian of the Year award by theInternational Association of Culinary Professionals for his overallservice to the community.

6:30 PM - 11:00 PM

Grand Finale Dinner(The Ballroom of The Inn at Spanish Bay)Join some of the country’s best chefs, Josiah Citrin from MelisseRestaurant in Los Angeles; Michael Mina Michelin 2-Star chef fromRestaurant Michael Mina in San Francisco; David Kinch, Michelin2-Star chef of Manresa, in Los Gatos and Sherry Yard, ExecutivePastry Chef for Wolfgang Puck worldwide, which includes Spago,Cut and Chinois-on-Main, for a once in a lifetime five course splurge,paired with five of the weekend’s most exclusive wines.

The Lexus Grand Finale Dinner(The Beach & Tennis Club)Join Thomas Keller, Michelin 3-Star chef from The French Laundry inNapa and Per Se in New York; Charlie Trotter, Mobil 5-Star andAAA 5-Diamond chef from Restaurant Charlie Trotter in Chicago;Alain Passard, Michelin 3-Star from L’Arpege in France; GerardBoyer, retired Michelin 3-Star chef from Château Les Crayères inChampagne, France; Philippe Legendre, Michelin 2-Star chef from LeCinq in Paris, France and Claire Clark, pastry chef for Thomas Kellerof The French Laundry, for an experience not to be missed, pairedwith the wines of Dom Pérignon, DeLille Cellars, HdV, NicolasRossignol, Heitz Cellars, Hundred Acre and Graham’s Porto.

Sunday, March 30, 2008

10:00 AM - 11:30 AM

Grand Crus of Monterey(Ballroom West - The Inn at Spanish Bay)Monterey County is the largest grape growing region in California.While a majority of Monterey County grapes have typically beensold to some of the top producers throughout California, the localwine growing region has continued to garner grand ovations fromconsumers and the media. Join us for a mind-blowing tasting of someof greatest Monterey County wines. We’ll taste through threevintages each of the award winning Chardonnays from RobertTalbott’s single vineyards, the luscious single vineyard Pinot Noirsfrom Morgan, and the ultra-rare “Orange Cap” Marinus Reservefrom Bernardus Winery, a juicy Bordeaux blend.

Dom Pérignon - A Retrospective Tasting(Ballroom East - The Inn at Spanish Bay)Richard Geoffroy, Chef de Cave of Dom Pérignon visits from Francewith the 1999 Brut, 1993 OEnotèque, 1990 OEnotèque, 1973OEnotèque, 1966 OEnotèque, 1996 Brut Rosé, 1990 Brut Roséand 1985 Brut Rosé... What more needs to be said?

Ted Allen(Pebble Beach Room - The Lodge at Pebble Beach)Ted Allen is host/narrator of the PBS wine series “Uncorked: WineMade Simple.” He also is a judge on Bravo’s hit reality show “Top

Chef”, and on Food Network’s “Iron Chef America.” Ted started intelevision helping guests and viewers sharpen their cooking andentertaining skills as the food and wine specialist on the EmmyAward-winning hit “Queer Eye for the Straight Guy” on Bravo.

Since 1997, Ted has been a contributing editor to Esquire magazine,where he writes about food, wine, style and everything else theAmerican man needs to know. Ted also writes regularly for suchpublications as Bon Appétit and Epicurious.com, and is the author of“The Food You Want to Eat: 100 Smart, Simple Recipes” (Clarkson-Potter), a cookbook for beginners that features easy, all-natural recipes.

Michel Richard(St. Andrews Room - The Inn at Spanish Bay)Starting when he was a small child, Chef Richard’s passion for foodled him to dance to the beat of his own drum. As a grown man inhis own kitchen, he often felt that dance pull him in a million differentdirections. But being the expert that he is, he would leave the dancebehind and become the conductor of the orchestra - guiding hisingredients as if they were notes to music, combining them to forma delightful symphony for all to enjoy. The last ten years at hissignature restaurant Citronelle have been a mythical quest in thepursuit of the amazing and unexpected and have continued hislifelong romance with cuisine.

In 1987, Richard opened Citrus, serving as executive chef andowner. At Citrus, he found the freedom to adapt his native Frenchcuisine to the tastes of Southern California. Citrus put Michel Richardon the culinary map, and in the same year of its opening, the eaterywas voted The Best Restaurant in the United States by Traveler’smagazine. In 1988, Michel Richard was inducted into the JamesBeard Foundation’s “Who’s Who” in American Food and Wine.

A year later, Richard opened Citronelle, offering a menu similar tothat of Citrus, only with a more elegant atmosphere, overlooking theocean in the Santa Barbara Inn. With his financial partners fromMeriStar Hotels & Resorts, Inc., he went on to open Bistro M in SanFrancisco, and Citronelle in Baltimore and Philadelphia. In 1994, heopened Citronelle in The Latham Hotel in Washington, DC. In early1998, Richard moved from Los Angeles to Washington, DC todevote full-time attention to Michel Richard Citronelle. These days,Richard considers the DC Michel Richard Citronelle his flagshiprestaurant and continues to amaze and astonish with his culinarycreations.


The Lexus Grand Tasting(The Lexus Grand Tasting - The Equestrian Center)Sunday’s Lexus Grand Tasting at Pebble Beach Food & Wine is thefinal event of this fantastic weekend. The Sunday line-up of chefs isas impressive as ever. Chefs include Joël Antunes of Restaurant Joëlin Atlanta; Mark Ayers of Pacific’s Edge in Carmel; Andre Bienvenuof Joe’s Stone Crabs in Miami; Josiah Citrin of Mélisse in LosAngeles; Tom Colicchio of Craft in New York and Los Angeles; GaryDanko of Restaurant Gary Danko in San Francisco; Mark Estee ofMoody’s Bistro in Lake Tahoe; George Fritzsche, Pastry Chef ofPacific’s Edge in Carmel; Douglas Keane of Cyrus in Healdsburg;John Hui, Pastry Chef of Pebble Beach Resorts; Cal Stamenov ofMarinus in Carmel Valley; Keiko Takahashi of El Paseo in Mill Valley;Roy Yamaguchi of Roy’s and Sherry Yard, Pastry Chef of Spago inBeverly Hills. Enjoy over 300 wines from 200 of the world’s mostprestigious wineries. Again, there will be opportunities for booksignings and photo sessions with some of the weekend’s chefs.

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Lussori is proud to be a sponsorof the Pebble Beach Food and Wine Event.Visit our onsite boutique at Spanish Bay orat the Pebble Beach Grand Tasting Event.

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Visit our onsite boutique at Spanish Bay orat the Lexus Grand Tasting.

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Chefs#

We’ve gathered a lollapalooza A-list of visionaries andmasterminds. Of artisans and technicians. They’ve put theirextrasensory stamps on cosmopolitan cities like New York,Paris and Chicago. And, they’ve sophisticated smallertowns from the golden hills of Healdsburg, California

to the coastal community of Ogunquit, Maine.

With boundless ambition they create, sharing their spirits.They trigger inspiration, tune our intelligence and tripimaginations, giving us one-of-a-kind, unforgettable

experiences. All so we can eat—and eat well.

They are chefs.


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Ted Allen is the food and wine specialist on the 2004Emmy-winning and 2005 Emmy-nominated NBC/Bravogroundbreaking hit “Queer Eye for the Straight Guy,”which is also the first show ever to win two consecutiveGLAAD Media Awards. He is author of “The Food YouWant to Eat,” (Clarkson-Potter, October 2005), anoriginal cookbook featuring easy, all-natural recipes foreverything from steak to risotto to cocktails. He appearsfrequently as a judge on the Food Network’s top-ratedIron Chef America. In addition to his food work, Tedhas been a contributing editor to Esquire magazinesince 1997, where he writes on a broad range ofsubjects from celebrity profiles to medicine toChampagne. He is the co-author of the magazine’s“Things a Man Should Know” column—an irreverentguide on topics such as fashion, business etiquette, andmoney—and co-author of four books that grew out ofthat series. Along with his cast mates, he co-wrote theNew York Times bestselling book “Queer Eye for the

Straight Guy: The Fab Five’s Guide to Looking Better,Cooking Better, Dressing Better, Behaving Better, andLiving Better.” He was a finalist for a 2001 NationalMagazine Award for his Esquire feature on the little-known phenomenon of male breast cancer.

Before joining Esquire, Ted was a senior editor andrestaurant critic at Chicago magazine, where he wontwo writing awards from the Society of ProfessionalJournalists. He also has written for Bon Appetit, CondeNast Traveler, travel + leisure, Epicurious.com, GQ,National Geographic Adventure, Men’s Journal, and theChicago Sun-Times.

Ted holds an M.A. in Journalism from New YorkUniversity, a certificate from NYU’s Science andEnvironmental Reporting Program, and a B.A. inpsychology from Purdue University. He lives in New Yorkwith his partner, the interior designer Barry Rice.

TED ALLEN

EMMY-WINNING STAR OF “QUEER EYE FOR THE STRAIGHT GUY” AND FOOD AND WINE SPECIALIST.

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Quick “Bao” Pastries with ProsciuttoTED ALLEN’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE

Give these bite-sized pastries inspired by Chinese “bao” an Italian accent by replacing the sesame oil with olive oil, and 1 tablespoon ofthe sesame seeds with fennel seeds.

Serves 20

1 (7½ ounce) tube buttermilk biscuits1 tablespoon extra virgin olive oil4 ounces prosciutto, minced (about ½ cup)3 scallions, white and 3 inches green, minced1 egg white, lightly beaten2 tablespoons fennel seeds

Preheat oven to 400˚F. Open the tube of biscuits and separate into 10 individual biscuits. Cut each in half crosswise, then stretch each halfinto a round about 2 inches in diameter. Using a pastry brush, paint each round of dough with olive oil. Spoon about ½ teaspoon ham and½ teaspoon scallion in the center of each round, gather edges of the dough together above the filling, and then form into a ball.

Dip one side of each ball into the beaten egg white and place on an ungreased baking sheet. Sprinkle lightly with fennel seeds. Bake untilthe tops are golden brown, 10 to 12 minutes. Serve hot or room temperature.

Fish in banana leaves (or parchment) with spinach, tomatoes, and olives

1 handful fresh spinach5 grape tomatoes, cut in half5 kalamata olives½ teaspoon grated lemon zestExtra virgin olive oilBanana leaves (available frozen in Asian markets) or parchment paper

Thaw and unfold banana leaves; cut into 12- to 15-inch lengths with squared-off ends. Or, if using parchment, take a piece that’s about 12x15inches, fold it in half like a book, unfold it again, and rub with a little olive oil.

Two two leaves and place one atop the other, forming a cross.

Place a pile of fresh spinach about the size of your hand in the center of the cross (or just to one side of the fold of parchment). Put an 8-ounce fillet of salmon, cod, or red snapper on top of the spinach, and season with salt and pepper. On top of the fish, place about 10 halvedgrape tomatoes, five kalamata olives, half a teaspoon of grated lemon zest, more salt and pepper, and about half a teaspoon of extra virginolive oil.

Fold on banana leaf over the fish, then, the other, securing with a toothpick. (Or fold the parchment over to cover the fish, and crimp theedges completely.) Bake on a baking sheet for 10 minutes at 450 degrees. For serving, leave the fish inside the parchment, place the packetson your guest’s plates, and let them tear them open—the aromas and steam come bursting out, and the presentation is dramatic and showy.And the flavor: delicious!

NOTES:


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Tom Colicchio, born in Elizabeth, New Jersey, spent hischildhood cooking with his mother and grandmother. Itwas his father, however, who suggested he make acareer of it. Tom taught himself to cook through JacquesPépin’s legendary illustrated manuals on French cooking,La Technique and La Méthode. At age 17, he made hisdebut at Evelyn’s Seafood Restaurant in Elizabeth.

Tom cooked at prominent New York restaurants such asThe Quilted Giraffe, Gotham Bar & Grill, Rakel, andMondrian. During Tom’s tenure as executive chef ofMondrian, Food & Wine Magazine selected him as oneof the top ten “Best New Chefs” in the United States andthe New York Times awarded the restaurant three stars.

In 1994, Tom and partner Danny Meyer openedGramercy Tavern. In 2000, Tom’s cooking earned himthe James Beard’s Best Chef New York award. One yearlater, Tom opened Craft. William Grimes of the NewYork Times awarded Craft with three stars naming Craft“a vision of food heaven.”

His first cookbook, “Think Like a Chef,” won a JamesBeard KitchenAid Cookbook Award in May 2001. Tomhas also published “Craft of Cooking.”

In 2002, Craft was awarded the James Beard Best NewRestaurant Award and Gramercy Tavern’s sommelierwon for Outstanding Wine Service. In October 2002,Tom received Bon Appétit and the Food Network’sAward for Chef of the Year.

After opening Craft and Craftbar in New York City, Tomopened Craftsteak at the MGM Grand in Las Vegas inJuly 2002. In spring 2003, ‘Wichcraft opened – asandwich shop rooted in the same food and hospitalityphilosophies as Craft. ‘wichcraft, Craft and Craftsteakcontinue to open at locations around the country.

Tom and his restaurants support charities including ShareOur Strength, Children of Bellevue, City Meals-on-Wheels, The College Fund, Pediatric AIDS Foundationand Doctors of the World.

TOM COLICCHIO

CHEF/OWNER OF CRAFT, CRAFTSTEAK AND ‘WICHCRAFT RESTAURANTS.

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Roasted Lamb with Swiss Chard and Lemon ConfitServes 20

2 cloves garlic, minced1 bunch Swiss chard2 small shallots, mincedKosher salt and freshly ground black pepper1 lamb loin (split lengthwise, tenderloin removed, boned and trimmed)Butchers twine1 tablespoon olive oil1 cup lamb stock6 wheels lemon confit (recipe follows)6 cloves roasted garlic6 pieces reconstituted sun-dried tomatoes¼ cup lemon oil (from lemon confit)

In a pan, sweat the garlic and shallots until tender. Briefly blanch the Swiss chard in salted water and immediately transfer to ice bath. Withyour hands, squeeze out as much water as possible and add to the pan with the garlic and shallots. Sauté until the flavors are melded andseason with salt and pepper. Remove from the pan and reserve. Chop once cool.

Place the lamb loin on a flat surface. Evenly distribute the chopped Swiss chard mixture over the loin. Wrap the outside fat cap around theloin and Swiss chard. Tie the butchers twine around the wrapped loin to make a snug roulade.

In a skillet over medium heat, add the olive oil and once hot, add the lamb. Roast the lamb until medium-rare (130-140°F internal temperature).Set aside to rest for 5 minutes and slice.

In a sauce pan, heat the lamb stock and add to blender. Turn on high and slowly add the lemon confit, roasted garlic, tomatoes and lemonoil (in that order) and blend until emulsified. Season with salt and pepper.

Lemon Confit

12 lemons5 shallots, peeled and minced6 cloves garlic, peeled and minced2/3 cup kosher salt1/3 cup sugarExtra virgin olive oil

Plunge the lemons into boiling water (this softens the outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons then slicethem very thinly. Discard the ends and remove and discard the seeds.

Combine the shallots with the garlic. Mix the salt with the sugar. Arrange a layer of lemon slices in the bottom of mid-sized container with alid. Sprinkle the lemons first with a little shallot mixture, then with some salt mixture. Repeat, layering lemons and sprinkling them with theshallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. Cover the container and refrigeratethe confit for 3 days. The confit can be used immediately or covered with olive oil and kept in the refrigerator for at least a month.

NOTES:

TOM COLICCHIO’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE


78

GARY DANKO

CHEF AND PRINCIPAL OF HIS NAMESAKE RESTAURANT, GARY DANKO IS ONE OFAMERICA’S MOST TALENTED AND RESPECTED CHEFS.

Danko was reared in Massena, New York, and learnedto cook from his mother. His father, an architect andbuilder, launched Danko’s interest in restaurants.

As a student at the Culinary Institute of America in HydePark, New York, Danko discovered Madeleine Kamman’swritings. Her visionary approach to cooking deeplyinspired Danko throughout his career.

After graduation, Danko cooked in San Francisco, thenmoved to Vermont, taking on a chef’s position at TuckerHill Inn where he changed his menu nightly, anuncommon practice at the time.

Danko enrolled in several of Madeleine Kamman’scourses. Madeleine Kamman subsequently appointedDanko to Beringer Vineyards’ food and wine externship.Beringer hired him as executive chef in 1985, andDanko helped build Beringer’s culinary center into asuccessful, respected educational program. WhenBeringer purchased Chateau Souverain in SonomaCounty, Danko took the helm of its restaurant.

Danko left Chateau Souverain to become the chef of theDining Room at The Ritz-Carlton, San Francisco. In1995, Danko won the James Beard Foundation’s “BestChef- California” award.

He left The Ritz-Carlton in 1996 and launched Viognier,the restaurant at Draeger’s Market Place in San Mateo,California, where he taught at Draeger’s Cooking School.During his two-year tenure as consultant to Viognier, hefashioned a successful restaurant.

Since Restaurant Gary Danko’s debut in 1999, therestaurant has received, and continues to receive,numerous accolades. In 2000, Gary Danko won theJames Beard Foundation’s “Best New Restaurant” award.Then in 2002, Danko was nominated “Outstanding Chefof the Year” by the James Beard Foundation and hisrestaurant’s wine list received the first of many WineSpectator Magazine “Grand Awards.” In 2004, GaryDanko won a third consecutive AAA Five-Diamondaward. In 2006, Gary Danko won the James BeardFoundation “Outstanding Service” award.

79


Roast Loin of Bison with Porcini Mushrooms,Cioppolini Onions and Herb Spätzle

Serves 6

Ingredients

3 pounds of bison loin, cleaned of all fat and connective tissue, tied every inch with butchers twine. You may substitute beef tenderloin.1 recipe porcini mushrooms1 recipe Cioppolini onions1 recipe Spätzle1 quart beef stock reduced to 1 cup

Orange Juniper Crust

2 teaspoons grated orange rind¼ teaspoon fresh thyme leaves, chopped¼ teaspoon rosemary¼ teaspoon chopped sage½ cup chopped Italian parsley1 teaspoon juniper berries1 teaspoon chopped garlic

Method

Prepare orange juniper crust. This may be made ahead of time. Prepare Bison loin and tie every inch with butchers twine. Pat orange crustonto the surface of the meat. Let rest refrigerated for at least 2 hours.

To Roast

Place bison on a sheet pan fitted with a rack. Roast in a 350 degree oven until rare for 20 to 30 minutes or until it reads 125 degrees onan instant read meat thermometer. Remove from oven, cover with foil and let rest for 15 minutes. Remove the twine, lightly salt the surfaceof the meat and slice thinly. Arrange on plate or platter with the heated mushrooms, Cioppolini onions and herb Spätzle. Bring beef stock toa boil, season to taste with salt and pepper and spoon over the bison. Serve

NOTES:

GARY DANKO’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE


80

Todd English began cooking at the age of 15. At 20, heattended the Culinary Institute of America. He continuedto hone his craft with Jean Jacques Rachou at New York’sLa Cote Basque and then, in Italy, apprenticed at DalPescatore in Canto Sull O’lio and Paraccuchi in LocandoD’Angello. Todd’s own Italian heritage helped himdevelop his unique style of cooking. As Executive Chefof the award-winning Northern Italian restaurantMichela’s in Cambridge, Massachusetts, he garneredhigh praise from both the press and the public.

Todd is the chef and owner of Olives in Charlestown,Massachusetts (open in 1989), which serves English’sinterpretive rustic Mediterranean cuisine. Olives is one ofthe best-known restaurant brand names in the nation,with locations around the world.

English also operates several other restaurants aroundthe country including Figs, Tuscany, Bonfire, KingFishHall, Fish Club, Riche and 528, a jazz club.

Todd’s international travel and cooking series, Food Tripwith Todd English runs on PBS. He is the author of OlivesTable, and The Figs Table and The Olives Dessert Table,published by Simon & Schuster. In 2005 his line ofcookware and lifestyle products, The Todd EnglishCollection, debuted.

In Spring of 1991, English was named National RisingStar Chef by the James Beard Foundation. The JamesBeard Foundation subsequently named him Best Chef inthe Northeast in 1994. In 2001, English was awardedBon Appetit’s Restauranteur of the Year award and wasalso named one of People Magazine’s 50 Most BeautifulPeople. Todd has recently been named to the JamesBeard Foundation’s “Who’s Who in Food and Beveragein America.”

Todd is involved with local and national charitiesincluding: Big Brother, the Anthony SpinazzolaFoundation, Community Servings, Share Our Strength,the Boys and Girls Clubs, and City Year.

TODD ENGLISH

TODD ENGLISH HAS BECOME ONE OF THE BEST-KNOWN RESTAURANTEURS IN THE WORLD WITH ‘OLIVES.’

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Ricotta Mozzarella en Carozzawith Beefsteak Tomatoes and Olives

Ricotta Mozzarella en Carozza (“cheese in a carriage”) is really a fancy name for a grilled cheese sandwich but what it shows is howinnovative Italians are with their use of bread. The classic combination of sweet ricotta, mozzarella and tomatoes are a Neapolitan favorite.Do not try this with supermarket mozzarella.

Yield about 12–16; serves 3–4 people

2 (4 ounce) balls fresh Bufalo mozzarella cheese, each quartered 3 cups ricotta cheese2 tablespoons black olive paste½ cup coarsely chopped dry bread crumbs1 teaspoon kosher salt½ teaspoon black pepper3 tablespoons chopped fresh oregano or basil leaves

2 large eggs, beaten1 cup all purpose white flour1 cup coarsely chopped dry bread crumbs2 cups olive oil, for frying

Sauce:

¼ cup virgin olive oil5 garlic cloves, thinly sliced1 anchovy fillet, chopped3 fresh beefsteak or 8–10 canned plum tomatoes, cut in small dice1 tablespoon balsamic vinegar1 teaspoon kosher salt1 teaspoon black pepper½ cup water1 bunch scallion greens, chopped1 small bunch fresh basil, roughly chopped

Combine the ricotta cheese, olive paste, bread crumbs, salt, pepper and oregano or basil in a medium size mixing bowl.

Dip a one quarter cup measure into the mixture and place a piece of mozzarella on top. Dip another one quarter measure into the mixtureand place on top of the mozzarella. Repeat until all the mixture has been used.

Place the flour, eggs and bread crumbs on three separate plates. Dip all of the carrozzas into the flour. Then dip them into the eggs and theninto the bread crumbs. Lightly shape each one into a biscuit like form.

Place the oil in a large skillet and heat it over a medium high flame until it is very hot or just before it smokes. Deep fry the carozza a fewat a time, being careful not to crowd the pan. This will take about 5–6 minutes per side and about two or three batches. Drain on a papertowel and set aside. Discard the used oil.

To make the sauce, place a large skillet over a medium high flame and when it is hot, add the oil. Add the garlic and cook until it is goldenand lightly toasted, about 2–3 minutes. Add the anchovy and the tomatoes and cook for 5 minutes, stirring occasionally. Add balsamicvinegar, salt, pepper, water, scallion greens and basil and cook for about 2 minutes.

Spoon sauce on a large serving plate and top with carozza. Serve immediately. (These cannot be reheated).

NOTES:

TODD ENGLISH’S COOKING DEMO HOSTED BY NILOU MOTAMED OF TRAVEL + LEISURE


82

Keller began his culinary career working in the Palm Beachrestaurant managed by his mother. After serving severalapprenticeships, Keller relocated to France in 1983,where he worked in several Michelin-starred housesincluding Guy Savoy and Taillevent. He followed withruns at La Reserve and Restaurant Raphael in New Yorkbefore opening his first restaurant, Rakel also in New York.

Keller moved to California to work as executive chef atCheckers Hotel in Los Angeles. In 1994, he opened TheFrench Laundry in Yountville, which quickly became adestination restaurant known for its innovative,compelling cuisine. His bistro, Bouchon opened inYountville, followed by Bouchon Bakery.

In February 2004, Keller brought his distinct style toNew York City with Per Se. The restaurant featuresKeller’s French-influenced contemporary American cuisine.

Keller is the author of the award-winning “The FrenchLaundry” cookbook, as well as “Bouchon”. He hascollaborated with Raynaud and the design firm Level on

a collection of dinnerware and has created Modicum, aNapa Valley Cabernet, vintage 2000.

Thomas Keller and his restaurants have collected manyaccolades including consecutive “Best Chef” awardsfrom the James Beard Foundation, the first chef ever toachieve this honor. In 2004, Per Se was honored with a4-star rating from the New York Times; and has sincebeen heralded in publications such as Gourmet, Foodand Wine, and New York Magazine.

The Michelin Guide New York City gave Per Se its mostprestigious recognition, three stars, in 2006 and 2007.The French Laundry additionally was awarded threestars by the Michelin Guide San Francisco for 2007,making Thomas Keller the only American-born chef tohold multiple three star ratings.

Branches of Bouchon and Bouchon Bakery are open inLas Vegas and in New York. Keller’s casual diningrestaurant, Ad Hoc, is located in Yountville, California.

THOMAS KELLER

ONE OF THE MOST INVENTIVE AMERICAN CHEFS WORKING TODAY.

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Purebread Lamb Saddle with Caramelized Fennel Bulb, Hen-of-the-Woods Mushrooms, Glazed Pearl Onions and “Sauce D’Agneau”

Yield: 4 servingsPrep Time: 1 hour and 30 minutesCook Time: 1 hour and 15 minutes

For the Lamb:

1 ea Lamb Saddle (1 Kilo Trimmed, bone removed)75 ml Canola oil75 g Sweet/Unsalted Butter, Cold1 ea Garlic Clove2 sprigs Thyme

Baby Fennel Fronds – For GarnishSel Gris – For Garnish

• Wrap chilled, trussed lamb in plastic, making sure there are no placesfor liquid to seep in. (This can be done up to 2 days prior to cooking).

• Temper lamb to allow it to reach room temperature.

• Poach sealed lamb in a pot of hot water at 143˚F for 50 minutes.

• Remove lamb from plastic and pat dry with a paper towel.

• Season with Kosher salt and ground black pepper.

• Heat a medium sauté pan over medium heat, and then add theCanola oil.

• Add the lamb saddle and crisp the fat that surrounds the lamb.

• Remove excess oil from the pan and add the butter, garlic, and thyme.

• Allow butter to foam, and baste quickly for about 2-3 minutes.

• Remove lamb saddle from pan and allow it to rest for 10 minutes.

• Cut strings off of lamb saddle.

• Cut loin in 4 even slices

For the Caramelized Fennel Bulb:

8 ea 2”-Long x ½”-Wide Wedges of Fennel Bulb, Trimmed50 g Canola Oil

Blanch the fennel wedges in a large pot of boiling water seasonedwith salt.

When cooked through, remove from bath and chill.

To complete

• Place a film of canola oil in a skillet.

• Add the fennel wedges and sauté for about 3 minutes to caramelize.

• Remove to a paper towel to drain.

For the Hen of the Woods Mushrooms

4 ea Hen-of-the-Woods Mushrooms, Halved or Quartered10 g Canola Oil20 g Unsalted Butter1 ea Thyme Sprig1 ea Garlic Clove

• Halve or quarter the mushrooms.

• Season mushrooms with kosher salt and fresh ground black pepper.

• Heat a medium sauté pan on medium-high heat.

• Add oil.

• Add the mushrooms, face down

• Cook 2-3 minutes, until caramelized.

• Turn over mushrooms.

• Remove excess oil from the pan.

• Add butter, thyme and garlic to the pan.

• Allow butter to foam and coat mushrooms quickly for 2–3 minutes.

• Remove mushrooms from pan and place on paper towel to drain.

For the Glazed Pearl Onions

8 ea Red Pearl Onions, peeled8 ea White Pearl Onions, peeled4.5 g Granulated Sugar3 g Kosher Salt90 ml Water30 g Unsalted Butter15 g Champagne Vinegar15 g Red Wine Vinegar

• Cut an “X” in the root end of each pealed onion and place each colorin a separate pot.

• Cover the onions in each pot with cold water and add sugar, salt andbutter evenly between the two.

To complete

• Cook gently over medium heat until the onions are glazed and cookedsoft, adding more water if needed.

• Reduce both liquids to about 30 milliliters each.

• Add champagne vinegar to the white pearl onions

• Add red wine vinegar to the red pearl onions.

• Continue to reduce the liquid, rolling the vegetables around in theglaze to coat them.

• Keep warm.NOTES:

THOMAS KELLER’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE


84

Mark Miller opened the Fourth Street Grill in 1979 inBerkeley, CA, one of the first restaurants outside of theSouthwestern United States to serve Southwest cuisine.

Miller has conducted and documented many intensiveinquiries into the history and techniques of Southwestcuisine. His unrelenting dedication has led to itsincreasing popularity today.

Miller, an academic at heart and a spirited worldtraveler, has presented his discoveries of Southwestern,Latin/South American, and Asian foods through a stringof successful, enthusiastically inspired restaurants in theUnited States and Japan, and in March 2002, Australia.Each opens minds and mouths to the deliciouspermutations possible when humans group in search ofa good meal.

Miller’s most recent restaurant, named Wildfire, openedin Sydney, Australia in 2002 across the harbor from thefamed Sydney Opera House.

Miller and his restaurants have been recognized with

national acclaim and have received, among others, TheIvy Award, Food Arts’ Silver Spoon Award, Esquire’sBest New Restaurant Award (Red Sage) and the JamesBeard Award for Best American Chef – Southwest.

Miller has been celebrated as the founder of modernSouthwestern cuisine. He has authored ten cookbooks,all centered on the elements, preparation and history ofSouthwestern cuisine. Red Sage was just recently releasedto critical acclaim and much anticipation. His oldestcookbook, Coyote Cafe, was just re-released after reachingthe impressive book sales milestone of 100,000 copies.

Along with his restaurants and books, Miller has workedextensively with food companies for the gourmet andretail market. His fire-roasted salsa received the bestsalsa award from Food &Wine magazine. He continuesto work with major international corporations as aconsultant. He also stays connected to the academicworld through his teaching on food and anthropologyat the University of New Mexico.

MARK MILLER

MARK MILLER’S NAME AND CAREER ARE SYNONYMOUS WITH SOUTHWEST CUISINE.

85


Grilled Cocoa Rubbed Buffalo Tenderloin withHuitlacoche Sauce

Serves 8

Ingredients:

48 ounces of fresh center cut Buffalo Tenderloin, cleaned of any membranes or fat, dry rubbed with cocoa, mesa dry rub*, put on a rackin the refrigerator for 24–36 hours. (Make sure the buffalo tenderloin is out of the plastic (cryovac) wrapping for least 24 hours beforethis step, if it is delivered in this state.)2½ cups of cocoa mole rub1 tablespoon of vegetable oil8 oz of huitlacoche (frozen or fresh)2 tablespoon of sweet butter½ cup of mushroom broth½ teaspoon of fresh minced garlic1 tablespoon of blackened Serrano1 tablespoon of chipotle puree1 cup of fresh corn kernels2 tablespoon of fresh cilantro, rough chopped1 tablespoon of fresh tarragon chopped fine1 tablespoon of porcini powder1 teaspoon of kosher salt½ teaspoon of finely ground black pepper

Preparation:

After tenderloin has dry marinated, sear the whole tenderloin on a hot griddle/large sauté pan with 1 tablespoon of vegetable oil, on allsides, do not blacken it, just deep brown. Let it rest for 1–2 hours to come up to room temperature. Internal temp should be about 70 degreesbefore roasting to insure even cooking.

Roast in a preheated 350 degree oven on a rack until the internal temperature is 130 degrees. Let rest for 10 minutes in a warm place, thencut into 8 x 6 ounce medallions. Serve with Huitlacoche Sauce.

Huitlacoche Sauce:

Put 2 tablespoons of butter in large sauté pan with ½ teaspoon of minced garlic, sauté over low heat for 10 minutes without browning thegarlic, add mushroom stock if necessary to slow the cooking down. Add the 8 ounces of frozen huitlacoche, blackened Serrano, chipotlepuree, fresh tarragon, mushroom broth, porcini powder, salt and pepper and cook over high heat for 10 minutes. Add fresh corn kernels,cook for 2 minutes, take off the heat and add cilantro. Final sauce should not be too wet. Serve 2 tablespoons under buffalo fillet.

NOTES:

*Mesa Dry Rub

¼ cup of paprika1 cup of Ancho chile powder1 tablespoon of ground cumin1 teaspoon of cayenne2 teaspoon of dry mustard2 teaspoon of dried oregano1 tablespoon of Kosher salt1 teaspoon of black pepper

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Pépin was born in Bourg-en-Bresse, near Lyon. His firstexposure to cooking was as a child in his parents’restaurant, Le Pelican. At age thirteen, he apprenticed atthe Grand Hotel de L’Europe in his hometown. Hesubsequently worked in Paris, training under Lucien Diatat the Plaza Athénée. From 1956 to 1958, Pépin waspersonal chef to three French heads of state, includingCharles de Gaulle.

Moving to the United States in 1959, Pépin worked atNew York’s historic Le Pavillon restaurant, then servedfor ten years as director of research and newdevelopment for the Howard Johnson Company, aposition that taught him about mass production,marketing, food chemistry, and American food tastes.He studied at Columbia University during this period,earning an M.A. degree in 18th-century French literaturein 1972.

A former columnist for The New York Times, Pépin writesa quarterly column for Food & Wine. He also

participates regularly in that magazine’s prestigiousFood & Wine Classic in Aspen and at other culinaryfestivals and fund-raising events worldwide. In addition,he is a popular guest on such commercial TV programsas The Late Show with David Letterman, The TodayShow, and Good Morning America.

In October, 2004, Pépin received France’s highestcivilian honor, the French Legion of Honor. He is therecipient of two other of the French government’s highhonors: he was named a Chevalier de L’Ordre des Artset des Lettres in 1997 and a Chevalier de L’Ordre duMérite Agricole in 1992. The Dean of Special Programsat The French Culinary Institute (New York) since 1988,Pépin is an adjunct faculty member at Boston University.He is a founder of The American Institute of Wine andFood and a member of the International Association ofCooking Professionals.

Pépin has published over 25 cookbooks and hosted nineacclaimed public television cooking series.

JACQUES PÉPIN

JACQUES PÉPIN IS ONE OF AMERICA’S BEST-LOVED CHEFS, COOKBOOK AUTHORS,AND CHEF INSTRUCTORS.

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Scallop Seviche and GuacamoleServes 4

Super-fresh scallops are best for this dish. The very large ones, the so-called “diver” scallops are ideal, but if unavailable buy an equivalentamount of the largest scallops you can find, and increase the number of slices served per person. I like to cure the scallops in a coarse salt;any “grey salt,” fleur de sel, or kosher salt will work well.

I love guacamole and often serve it to friends with aperitifs. (Double the guacamole recipe below and serve it on its own with spicy tortillachips, if you like.) The combination of scallops and guacamole is very delicate, but sprinkling spicy chips on top of the guacamole gives thedish texture and an appealingly piquant taste. Whole tortilla chips can also be imbedded in the guacamole for another look

Some people embed an avocado pit in their guacamole to prevent the mixture from darkening. I find that pressing a piece of plastic wrapon top, so it adheres to the guacamole, does the same thing. The avocados must be ripe; if you buy hard, unripe ones, keep them at roomtemperature for a few days before using, or until they are soft to the touch.

Scallop Seviche

4 large diver scallops (7 to 8 ounces)1 teaspoon kosher-style salt½ teaspoon freshly ground black pepper

Guacamole

2 ripe avocados (about 1 pound)½ cup diced (½ inch) tomato, including seeds and juice¼ cup finely chopped onion, put in a sieve and held under cold, running tap water1½ teaspoons finely chopped garlic2 tablespoons minced poblano chili pepper (or another chili pepper of your choice)3 tablespoons minced scallion¼ cup coarsely chopped fresh cilantro1 tablespoon fresh lemon juice1½ tablespoons extra-virgin olive oil3/4 teaspoon kosher salt½ teaspoon green Tabasco Green Pepper sauce (or more, if you like)

For serving

3 tablespoons extra-virgin olive oilAbout 12 spicy tortilla chips

For the seviche: Cut each of the scallops crosswise into 6 slices, each ½-inch thick. You should have about 24 slices. Sprinkle about half ofthe salt and the pepper in the bottom of a flat gratin dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinklewith the remaining salt and pepper. Press plastic wrap directly on the surface of the scallops, and refrigerate for at least 1 hour, but as longas overnight.

For the guacamole: Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove thepit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarselywith a fork. You should have about 1¼ cups of crushed avocado.

Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate ifnot serving immediately.

At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about ½ cup of guacamole in the center.Sprinkle the scallops on each plate with about 2 teaspoons of the olive oil, and crumble a few tortilla chips on top of the guacamole. Serveimmediately.

NOTES:

JACQUES PÉPIN’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE


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Michel Richard is a pioneer in creating the revolutionaryFrench/California cuisine. His style is light, fresh andintelligent, focusing on innovative combinations, wittypresentations and elements of texture.

Richard knew he wanted to be a chef at age eight. “Thewhite hats, aprons, and all of the food – I fell in love,”Richard says. At fourteen, Richard apprenticed in arestaurant-run patisserie in Champagne, France. Threeyears later he moved to Paris where he rose to the topslot at Gaston Lenotre’s esteemed pastry shop.

The opportunity to move to America came in 1974 whenLenotre opened a pastry shop in the States. Perhaps,America was not yet ready for Lenotre’s sophisticatedFrench fare, the patisserie soon closed.

Richard moved to Santa Fe in 1975 to run a pastry shopserving simple meals. Despite his success, “Santa Fe wasnot a dream for an ambitious young chef.” Richardlooked to the West Coast for his next move.

In 1977 Richard moved to Los Angeles. He openedMichel Richard to instant success. Richard traveled backand forth to France eating, learning and cooking in threestar Michelin-rated restaurants. In 1987, Michel openedCitrus as Executive Chef and owner, adapting his nativeFrench cuisine to the tastes of Southern California. Citrusput Michel Richard on the culinary map.

Richard continued to open restaurants. In 1994, Michelopened Citronelle in the Latham Hotel Georgetown inWashington, DC. Richard moved from Los Angeles,California to Washington, DC to cook full time at MichelRichard Citronelle. Now Michel considers that hisflagship restaurant. Citronelle is repeatedly the recipientof the highest honors.

The chef is the author of Michel Richard’s Home Cookingwith a French Accent and Happy in the Kitchen. Hislatest ventures include Central Michel Richard, inWashington, DC., Citronelle in Carmel Valley, Ca., andCitrus in Los Angeles.

MICHEL RICHARD

MICHEL RICHARD EXEMPLIFIES THE ART OF CUISINE AND A LOVE OF HIS PROFESSION.

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Asparagus SalmonServes: 4 (as a main course)

Salmon

24 large (about 2 pounds) asparagus spearsFine sea salt1 scant tablespoon coarsely chopped tarragon (optional)An 8–9 inch piece (about 1½ pounds) center-cut salmon filletExtra virgin olive oilFleur de selFreshly ground black pepper

HINT: Use a very sharp knife or an electric knife to cut through the asparagus-stuffed salmon. Choose the longest asparagus spears available;they need to be at least as long as the salmon fillet.

Cut off the tough bottom ends of the asparagus spears, making sure to leave the asparagus as long as the salmon fillet, and set the trimmedends aside for the vinaigrette. Reserve 4 unpeeled spears for the vinaigrette. With a vegetable peeler, peel the remaining asparagus spearsfrom about an inch below the tip to the end of the spear. Set a steamer basket in a pot over boiling water. Place the peeled asparagus spearsin the basket and steam for 5 to 6 minutes, or until just tender when pierced with the tip of a paring knife; be careful not to overcook. Meanwhile,fill a bowl with ice water. When the asparagus is cooked, submerge it in the ice bath to cool, then drain and roll in a kitchen towel to dry.Sprinkle the asparagus spears with a pinch of salt and the tarragon, if desired, and roll the spears back and forth so the tarragon adheres.

Preheat the oven to 325 degrees F.

To stuff the salmon: using a pair of tweezers or pliers, remove any pinbones. Try to pull them straight out rather than pulling them upward,which would tear the flesh of the fish. Beginning 1 inch in from the side of the salmon, using a long sharp slicing knife, cut a pocket in thecenter of the fillet through the length of the salmon, leaving an inch of the fillet uncut on either side. Push the sides of the salmon together tohelp open up the pocket.

Line the pocket with a layer of asparagus, all the tips facing the same direction. Make a second layer, reversing the direction of the spears.Continue layering until you have used all the asparagus or until the pocket is filled; the number of layers will vary depending on the thicknessof the fillet. It is important not to overstuff the pocket, which could tear the fish. Reserve any extra asparagus for another use. Carefully trimthe ends of the salmon so that all the spears are flush with the edges of the salmon. (At this point, the salmon can be covered and refrigeratedfor a few hours.)

Using a very sharp knife or an electric knife, holding the fillet steady with one hands, cut the fish crosswise into 4 equal pieces. Brush a bakingpan with a film of olive oil. Place the fillets in the pan, drizzle the tops with olive oil, and season with fleur de sel and pepper.

For the vinaigrette, cut the 4 reserved asparagus spears into 1-inch pieces. Place in a small saucepan, add the water and olive oil, and bringto a simmer. Cover, reduce the heat slightly, and simmer for 8 to 10 minutes, or until the asparagus is completely softened; the water shouldhave evaporated so the asparagus is stewing in the oil.

Pour the asparagus and any remaining liquid into a blender and puree until smooth. Transfer to a small bowl and whisk in the mustard, lemonjuice, and a pinch each of sugar and salt. If using, stir trout caviar to taste into the vinaigrette.

Meanwhile, place the salmon in the oven and cook for 13 to 15 minutes, or until cooked to the desired doneness.

Using a long spatula, lift each piece of salmon, blot the bottom as necessary with a paper towel, and place on a serving plate. Serve hot orat room temperature, with a pool of vinaigrette on the side of each fillet.

NOTES:

Vinaigrette

4 reserved asparagus spears (from left)¼ cup water2 tablespoons extra virgin olive oil1 teaspoon Dijon mustard1 tablespoon fresh lemon juice, or to tasteGranulated sugarFine sea saltTrout caviar (optional)

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Ming was raised in Dayton, Ohio, where he spent hourscooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His love of cooking(and eating) great food was forged in these early years,while also gaining valuable experience in front and backof the house. Ming headed east to attend school atPhillips Academy Andover. From there, Ming continuedto Yale University, earning his degree in MechanicalEngineering. During this time, Ming spent his sophomoresummer at Le Cordon Bleu cooking school in Paris. Aftergraduating from Yale, Ming worked in kitchens aroundthe globe. He trained under renowned Pastry Chef PierreHerme in Paris and in Osaka with Sushi MasterKobayashi. Upon his return to the United States, Mingenrolled in graduate school at Cornell University, earninga Master’s degree in Hotel Administration and HospitalityMarketing. Ming continued to learn varied styles ofcuisine, holding positions in both front and back of thehouse at establishments in Chicago, Atlanta, SanFrancisco and Santa Fe.

In 1998, Ming and Polly Tsai opened Blue Ginger inWellesley, MA and immediately impressed diners fromBoston and beyond with the restaurant’s innovative East-West cuisine.

Ming is national spokesperson for the Food Allergy andAnaphylaxis Network (FAAN), working to furthereducation and research on food allergies. Ming is alsoa founding member of Chefs For Humanity.

In the winter of 2000, Ming launched his Blue Gingerline of Asian-inspired ingredients and snack foods withTarget. His frozen dim sum, noodle bowls, rice bowls,stir-fry kits and flavored chips and sauces arrived instores September 2006.

Ming is the host and executive producer of the PublicTelevision cooking show, Simply Ming, now in its fourthseason. Ming is the author of three cookbooks: BlueGinger: East Meets West Cooking with Ming Tsai,Simply Ming, and Ming’s Master Recipes.

MING TSAI

CHEF/OWNER OF BLUE GINGER AND MASTER OF EAST-WEST COOKING.

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Tea-Braised Lamb StewServes 4

1½ pounds lamb stew meat, preferably shoulder, cut into 1-inch cubes1 cup Five-Spice Chile Tea Rub3 tablespoons canola oil2 large onions, cut into 1-inch dice8 ounces trimmed baby carrots1 large celery stalk, cut into 1-inch dice2 cups dry red wineKosher salt and freshly ground black pepper, if needed2 large baking potatoes, cut into 1-inch dice2 large sweet potatoes, cut into 1-inch dice

1. In a large bowl, combine the lamb and the rub and toss to coat the lamb. Allow the lamb to flavor for 15 minutes.

2. Heat a small stockpot over high heat. Add 2 tablespoons of the oil and swirl to coat the pot. Working in batches if necessary, add thelamb and brown it on all sides; remove the pieces to a plate and set aside. Add the remaining tablespoon of oil to the pot and swirl to coatthe bottom. Add the onions, carrots, and celery and sweat for 5 minutes. Add the wine and cook until reduced by half, 6 to 8 minutes. Returnthe lamb to the pot, add enough water to cover the lamb, and bring it to a simmer. Season, if necessary, with salt and pepper. Continue tosimmer until the lamb is tender, 1 1/ 2 to 2 hours, adding the potatoes in the last 30 minutes. Serve in bowls.

NOTES:

MING TSAI’S COOKING DEMO HOSTED BY NILOU MOTAMED OF TRAVEL + LEISURE


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CHEF JOËL ANTUNES BRINGS A WORLD OF EXPERIENCE TO JOËL.

JOËL ANTUNES

Chef Joël Antunes’ commitment to healthy, inspired andcreative French cuisine all began in his grandmother’skitchen in the south of France. Born in 1961 in Volvic,France, Antunes officially began his culinary training in1975.

Joël has been chef at such prestigious restaurants asLedoyen and Duquesnoy in Paris, and the HotelNegresco in Nice, where he worked under celebratedFrench pastry chef Yves Thuries and has served as chefpoissonier for the legendary Paul Bocuse in Lyons.Continuing his climb up the culinary ladder, he becamesous chef at Troisgros in Roanne, France beforerelocating to Bangkok, Thailand to serve as chefcuisinier at the Oriental Hotel’s Normandie Restaurant.After another short stint in France at Marc Meneau’sMichelin three-star restaurant in the Hotel Picardy in1990, Antunes became chef-partner at the criticallyacclaimed London establishment Les Saveurs, where hisculinary prowess earned the restaurant a Michelin star

in 1994 and recognition as “Restaurant of the Year”from British magazine Decanter.

When the Ritz-Carlton, Buckhead began its search fora new chef for their restaurant the Dining Room in1997, famed Chefs Daniel Boulud and Alain Ducassewhole-heartedly recommended Antunes for the job. Heserved as chef for four years, earning the restaurantboth a Mobil Five-Star award and a AAA Five-Diamondaward, making it the only restaurant in the Southeast tosimultaneously hold both accolades. The culmination ofChef Antunes’ more than 25 years of culinary experienceoccurred when he opened his own restaurant, Joël, inAtlanta. Joël serves lunch and dinner and featuresFrench cuisine with Mediterranean and Asian influencesthat Antunes has perfected while working with some ofthe world’s culinary legends.


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Chef Mark Ayers began cooking at the age of 15 in afamily restaurant. After deciding a career as a chefsuited him more than academia, he attended theCulinary Institute of America, graduating number one inhis class in 1992 and being voted “Most Likely toSucceed.” He began his career in Vail, Colorado, asChef de Cuisine at Patina. Later, he served as ExecutiveSous Chef of the Park Hyatt Beaver Creek. While in Vail,Chef Ayers had the privilege of cooking for several highprofile people including Former President Gerald Ford inhis private home.

In 2002, he joined the staff of the Park Hyatt Carmel,Highlands Inn as Executive Sous Chef under Jim Coxand was named Executive Chef in July 2003. Mark is thecreative visionary behind Pacific’s Edge, noted in 2005as a Distinguished Restaurant of North America(DiRoNA). Under Mark’s direction Pacific’s Edge hasgarnered many awards including “Top 10 Restaurants inthe Country with a View” by USA Today and “Top 100Hotel Restaurants” by Zagat. The wine list featuring over

1,700 labels is a perennial “Grand Award” winner fromWine Spectator.

Mark was the featured guest chef at the James BeardHouse in November 2004, participating in their “GreatHotel Chef” series. “East Meets West” in Maine, “Chef’sClassic” in Kansas City and “Share our Strength” inSanta Fe are just a few of the culinary events that Markhas participated in. Mark has also been invited to judgethe “almost famous” chef competition. He participatesin the Monterey Peninsula community, including visitinglocal elementary schools and hosting students onproperty each year for Camp Hyatt.

Mark was instrumental in the planning and execution ofthe Masters of Food & Wine, one of the world’s mostsignificant food and wine events. Mark orchestrated thisgreat gathering of world-renowned chefs andwinemakers and has played host to the likes of ToddEnglish, Gerard Boyer, Charlie Palmer, Bradley Ogdenand a host of other acclaimed chefs.

MARK AYERS

EXECUTIVE CHEF OF PACIFIC’S EDGE RESTAURANT AT CARMEL HIGHLANDS INN.


Kendra L. Baker joined the highly acclaimed restaurantManresa in Los Gatos as pastry chef in 2007. Herdesserts highlight the fresh, natural ingredients of theCalifornia Coast, and express the new California cuisineinspired by Manresa’s biodynamic farm. Before joiningManresa, Ms. Baker rose to prominence as the pastrychef at Bar Tartine in San Francisco, the popular MissionDistrict bistro opened by the owners of Tartine Bakery.She had been the pastry chef since Bar Tartine openedin November 2005.

“We are very fortunate to have someone with Kendra’stalent, drive and experience, says” says David Kinchabout Ms. Baker.

Desserts created by Ms. Baker have graced the August2006 cover of San Francisco magazine and haveearned high praise from the San Francisco Chroniclerestaurant critic and executive food and wine editorMichael Bauer, who wrote “…desserts are always ontrack. We couldn’t decide what to order, but finally

settled on the chocolate tart, with a rich smooth fillingnext to a scoop of intense coconut ice cream, decoratedwith shards of chocolate and coconut caramel. Acaramelized brioche was topped with cool banana icecream and warm sautéed bananas—another winner.”(“Desserts set the bar high at Tartine restaurant,” SanFrancisco Chronicle, January 31, 2007)

Says Ms. Baker, “I feel that Manresa brings together allof my interests under one roof, and I am certain thatworking with such talented individuals in such anenvironment, will allow me to further explore my culinarycuriosities.”

Prior to Bar Tartine, Ms. Baker was assistant pastry chefat No. 9 Park in Boston, and she has held variousstagaire positions in France and Wales. She is agraduate of Johnson & Wales University in Providence,Rhode Island, and University of California, Santa Cruz.

KENDRA L. BAKER

PASTRY CHEF KENDRA BAKER EXPLORES HER “CULINARY CURIOSITIES” AT MANRESA.

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Andre Bienvenu graduated from Johnson & WalesUniversity with degrees in Culinary Arts and OccupationalScience. He worked in multiple hotels and restaurantsbefore joining Hyatt Hotels, where he spent 10 yearsliaising between properties, directing culinary operations.

Bienvenu is currently the Executive Chef of Joe’s StoneCrab, the busiest independent single restaurant inAmerica, located in Miami Beach, Florida with annualsales upwards of 30 million dollars. Aside frommanaging a staff of 137, Bienvenu has started a seafoodmanufacturing company in Miami named DocksideFoods which produces a variety of seafood products.

Joe’s Stone Crab began as a lunch counter for Smith’sCasinos on the virtually deserted Ocean Beach. Withinfive years’ time, the Weiss family had outgrown theirlocation, and they moved across the street to set up shopin their new home. They began with six tables on thefront porch, but soon were seating people in the living

room and bedrooms.

Eighty years and many additions, renovations, andgenerations later, the current Joe’s serves upwards of2,000 people per day. Those who can’t wait around forone of the 512 seats can bring everything on the menuhome from the take-out shop next door. The restaurantalso ships about 300 pounds of fresh stone crabs dailyto points all over the 50 states.

Bienvenu is the recipient of accolades in several regionalcooking competitions. He has appeared on televisionincluding the Food Network and has been featured inseveral cookbooks. He is also currently working on hisown cookbook.

Andre and his wife Dana have been married for over16 years. They have two wonderful children, a son of 15years and a daughter of 13 years. Andre enjoysdonating his time to major charitable events throughoutSouth Florida including Share our Strength.

ANDRE BIENVENU

EXECUTIVE CHEF OF JOE’S STONE CRAB, THE BUSIEST INDEPENDENT SINGLE RESTAURANTIN THE UNITED STATES.


Gerard Boyer was born on July 3, 1941 in Paris andwas raised on the family farm in the Auvergne. Both hisgrandmother and his father were chefs. The familyowned a brasserie at Vincennes near Paris. Early onGerard knew he wanted to cook. At first, his father,Gaston Boyer opposed this wish but finally gave in. AfterGerard’s schooling, he apprenticed with René Lasserrein Paris, which left an indelible mark. Boyer was takenby Lasserre’s personality, intelligence and style. He left tostudy pastry at Joubin in Vincennes. In 1961, Gerardjoined his father to open a restaurant in Reims, LaChaumière.

In 1966, the father-son duo received their first Michelinstar, five years later another star was granted and in1979, “G and G” as they were called, received theirthird star.

In August 1983, Gerard and his wife Elyane, moved toLes Crayeres, owned by the Polignac family. With plans

to turn the estate into an inn and restaurant, Gerard wasasked to take over the property. When he moved acrosstown from La Chaumière, he took his stars with him, buthe held on to La Chaumière and renamed it LeChardonnay.

The 1994 Gault Millau Guide named Gerard BoyerMeilleur Cuisinier de l’Annee, or ‘Best Chef of the Year.’

Chef Boyer retired in June 2003. Before he did, PatriciaWells wrote this about the Boyer family, “…their châteausparkles with care, attention and love. Each year, two orthree of the hotel’s 16 rooms are totally refurbished. ChefBoyer’s kitchen is a spotless, busy-bee network of activity,his potager, or vegetable garden, should be on a gardenlover’s tour. And while the series of elegant dining roomsholds a quantity of diners, the Boyers somehow manageto make you feel as though you’re there alone, and thestaff only has eyes for you.”

GERARD BOYER

RENOWNED MICHELIN 3-STAR CHEF FROM CHÂTEAU LES CRAYERES.

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Born and raised in Seven Hills, Ohio, Andrew learnedabout food from his parents who searched out organicproducts, small growers and old-fashioned artisans longbefore such things were fashionable. They taught him tolove simple, delicious food made well – the best house-made sausages in town, the most flavorful ice cream,the hand-crafted Amish cheeses and right out of the fieldproduce at farmers’ markets.

Andrew graduated from the Culinary Institute of Americaand by age 20 he was at work at New York’s SanDomenico, learning the basics of authentic fine Italiancooking. He then traveled to Italy, working on the lineunder Valentino Mercatile, the Michelin two-star chef ofSan Domenico in Emilio-Romagna. Andrew huntedtruffles in Umbria and Piedmonte, studied pasta-makingand learned everything he could from the wine, cheeseand prosciutto makers he visited.

Again in New York Andrew served as chef de partie at

Lespinasse in the St. Regis Hotel, returning to hisdiscipline of French haute cuisine. While there, therestaurant earned a four-star review from the New YorkTimes. Three years later, Andrew was sous chef at LeCirque when that restaurant retained its fourth New YorkTimes star. Andrew traveled to France and England,spending time in top restaurant kitchens.

In 1998, Andrew was recruited for the top toqueposition at Café Boulud. In his six years there, Andrewwon a James Beard Award for Rising Star Chef of theYear, was named to Food & Wine Magazine’s 10 BestNew Chefs roster and won the James BeardFoundation’s Best Chef: New York City award.

Now at A Voce, Andrew’s seasonal Italian cookery isexactly the sort of fare that food lovers want to eat everyday. At once stylish and earthy, carefully crafted andintensely flavorful, his food is rustic and authentic andrefined by uncompromising technique.

ANDREW CARMELLINI

ACCLAIMED CHEF OF NEW YORK’S RUSTIC AND REFINED A VOCE.


Growing up in Los Angeles, Citrin discovered his passionfor food through his family: his mother was a caterer andboth grandmothers cooked. Citrin followed in theirfootsteps, moving to Paris after high school and workingat Vivarois and La Poste. This invaluable experienceformed the basis of his training.

He returned to the United States in 1990 and began hiscareer at Wolfgang Puck’s Chinois on Main and Granitain Los Angeles. Then, Citrin joined Patina and PinotBistro to cook alongside chef and restaurateur JoachimSplichal. It was here that Citrin met his future wife Diane.

A heightened interest in French gastronomy andentrepreneurship led Citrin, Diane and fellow chefRaphael Lunetta to launch JiRaffe Restaurant in SantaMonica, a California French Bistro. His ongoing dreamto operate a true fine dining restaurant led Citrin to sellJiRaffe to Lunetta and open Mélisse in 1999 with Diane.He partnered with Lunetta again in 2004 to open Lemon

Moon, a casual New York-style eatery.

Citrin mentors and trains younger chefs at Mélisse. He’salso a familiar face at the famed Santa Monica FarmersMarket and hosts a bi-annual dinner at his restaurant inhonor of the farmers. Citrin participates in many cookingand charitable events, including the Wolfgang PuckCancer Society Event, Planned Parenthood, SpecialOlympics, Cystic Fibrosis and Cure Autism Now.

Citrin’s honors include: “Top Ten New Chefs” by Foodand Wine Magazine (1997) and “Rising Star Chef” byRestaurant Hospitality Magazine (1997). Citrin hastraveled extensively as a Guest Chef for Crystal Cruises,in addition to being Guest Chef at the Four SeasonsSingapore, the Rheingau Food & Wine Festival inGermany, the Naples, Florida Wine & Food Festival;Manresa Restaurant in Los Gatos. Citrin participated inthe “Masters of Food and Wine” at the Highlands Inn in2001 and 2005.

JOSIAH CITRIN

CHEF AND CO-OWNER OF LOS ANGELES RESTAURANTS MÉLISSE AND LEMON MOON.

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Claire Clark grew up in the suburbs of London and hasenjoyed baking since she was young. Originallyintending to pursue a career in music, Clark attendedThames Valley University, and decided instead to focuson Pastry Arts.

She soon began an apprenticeship with two SwissGerman Patissiers, Chefs John Huber and ErnstBachmann, whom she credits as being her mentors.

Clark now serves as Pastry Chef at The French Laundryin California, creating desserts that complement ChefThomas Keller’s distinctive, contemporary American cuisine.

Chef Clark’s career has taken her to The Ritz Hotel, TheIntercontinental at Hyde Park Corner, and Sir TerenceConran’s Bluebird Restaurant on Kings Road. She hasalso taught at Le Cordon Bleu, helped plan and set upthe pastry department at The House of Commons, andheaded the pastry kitchen at the Claridge’s Hotel inLondon, where she became the only female recipient of

the “Meilleur Ouvrier de la Grande-Bretagne” (MOGB) orBest Crafts Worker of Great Britain - the highest award tobe given on the grounds of professional excellence.

Chef Clark helped open theWolseley, a famous Piccadillyrestaurant and considered one of the top 50 restaurantsin the world by Restaurant Magazine. Chef Clark waslater chosen as “Best Pastry Chef” for 2005 by the samepublication. At the Wolseley Chef Clark met ThomasKeller, restauranteur and author of the award-winning TheFrench Laundry Cookbook. After sampling her desserts,he immediately invited her to join him at The FrenchLaundry in Northern California, where her extraordinarypastry creations now complement his menus.

Recently, Chef Clark authored “Indulge 100 PerfectDesserts.” Her book is a collection of favorite dessertsfor the home cook as well as tips she’s picked up duringher 20 years as a pastry chef.

Chef Clark lives in Yountville, in Napa Valley, California.

CLAIRE CLARK

PASTRY CHEF CLAIRE CLARK LENDS A WORLD CLASS PERSPECTIVE TO THE FRENCH LAUNDRY.


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Born in New York and raised in Fairfax, Virginia, GinaDePalma credits her close-knit Italian family for instillinga love and understanding of good food simply preparedfrom the best of ingredients.

Her training began at home in the kitchens of her motherand grandmother, and continued with her graduationfrom the professional culinary program at the formerPeter Kump’s New York Cooking School (now theInstitute of Culinary Education) in 1994. A career inpastry was not her original intention, but aftercompleting an apprenticeship in the pastry kitchen ofChanterelle, she soon found her calling.

She went on to work for over two years in the pastrydepartment of Gramercy Tavern, and then became thePastry Chef of The Cub Room in Soho before being hiredby Chef Mario Batali to open Babbo Ristorante andEnoteca in 1998. In the Babbo kitchen, her creativityshines forth through the marriage of seasonal, regional

ingredients and traditional Italian desserts. Chef DePalmatravels frequently to Italy to reconnect with friends andfamily, and renew her love of Italian culture and cuisine.

Ms. DePalma has appeared on the Food Network andher work has been featured in The New York Times, TheDaily News, New York Magazine, Gourmet,Chocolatier, Pastry Art and Design and Food &Wine, aswell as contributing to The Babbo Cookbook by MarioBatali (2002, Clarkson Potter Publishers). Her firstcookbook, Dolce Italiano: Desserts from The BabboKitchen, was published by W.W. Norton & Co. in 2007.Chef DePalma has received five consecutive nominationsfrom the James Beard Foundation as Outstanding PastryChef (2002-2006), and in 2005, she was named oneof the Ten Best Pastry Chefs in America by Pastry Art &Design Magazine. She currently resides in Park Slope,Brooklyn and Rome, Italy.

GINA DEPALMA

PASTRY CHEF OF MARIO BATALI’S BABBO, GINA DEPALMA FINDS HER STEPWITH TRADITIONAL ITALIAN DESSERTS.


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At Moody’s Bistro & Lounge, Mark Estee serves local,organic and sustainable products from producers whomhe has cultivated personal relationships with. “I wasfortunate enough to travel to Iowa with Bill Niman tocook for Paul Willis and the many proud hog farmersthat supply Niman Ranch.”

Estee’s culinary philosophy and contemporary Americancuisine have landed him in the spotlight of the nationalculinary scene from New York to California. He’sappeared twice at the James Beard House in Manhattan.At Ahwahnee Chef’s Holidays, featuring some ofAmerica’s most innovative and acclaimed chefs, Estee’scooking demonstrations and dinners are some of themost popular. He has also been featured in the NewYork Post, Cosmopolitan, Plate, Wine Country Living,SKI Magazine and Food Arts.

Chef Estee’s most notable audience was in his ownrestaurant: in February 2003 then again in 2004, whenhe was called upon by Sir Paul McCartney and Heather

Mills to serve as their private chef while they vacationedat Lake Tahoe.

A regular at Tahoe’s Autumn Food and Wine Jubilee,Estee pushes the entire culinary landscape of Lake Tahoe.

Mark has worked in some of America’s best kitchens,including Gary Danko, Lespinasse and Chez Panisse.After graduating Johnson & Wales University inProvidence, RI he worked at two small restaurants: Pot auFeu and Café Luigi. From there he joined Hyatt Hotels,working in both Boston then Lake Tahoe, where he servedas executive sous chef and chef de cuisine at the LoneEagle Grille, the area’s most upscale dining establishment.Prior to opening Moody’s, Estee was executive chef ofthe exclusive Lahontan Golf Club community.

Estee donates his time to various community and non-profit causes and serves on the board of directors forProject MANA, the local service that deals with food,education and helping the community.

MARK ESTEE

EXECUTIVE CHEF AND CO-OWNER MARK ESTEE SHINES AT MOODY’S BISTRO & LOUNGE IN LAKE TAHOE.


A native San Franciscan, Elizabeth graduated from theSan Francisco Art Institute with a Bachelor’s Degree inFine Arts in 1989. She began her professional cookingcareer in 1990 as the chef of Café Claude, moving intothe pastry department at Masa’s, under Chef JulianSerrano. By 1992, she became the pastry chef atElka/Miyako Hotel and moved with Traci Des Jardins toopen and head the pastry department at Rubicon, aDrew Nieporent venture, in 1993.

In 1997, Elizabeth opened her patisserie, Citizen Cakein San Francisco. In 2007, Citizen Cake was awardeda recommendation from Michelin and received 7x7Magazine’s award for best dessert.

In 2004, Elizabeth opened a satellite Citizen Cupcakeat the Virgin Megastore in San Francisco’s UnionSquare. Elizabeth and partner Sabrina Riddle will soonopen, Orson in San Francisco, featuring a “chocolatesommelier.”

Elizabeth’s first cookbook, Demolition Desserts wasreleased in 2007.

Elizabeth was named “Rising Star Chef” by the SanFrancisco Chronicle in 1995 and “a chef to look for inthe future” by Condé Nast Traveler in 1996. In Augustof 1999, she graced the cover of San FranciscoMagazine as the publication’s “Pastry Chef of the Year.”Bon Appetit magazine hailed her one of the 10 bestpastry chefs in America in September 2003 and she hasalso been featured in Pastry Art and Design, Gourmet,Food and Wine, Travel and Leisure, and Epica, Japan’stravel magazine.

In the fall of 2003, Elizabeth received the “GoldenBowl” award from the Women Chefs and Restauranteursfor best Pastry Chef. In 2005, she was a nominee forthe James Beard Award for Best Pastry Chef and shealso received the Charles M. Holmes Award in 2005from The Human Rights Campaign for distinguishedservice to the LGBT community.

ELIZABETH FALKNER

ELIZABETH FALKNER HAS SPRING BOARDED FROM BAY AREA PASTRY CHEFTO NATIONALLY ACCLAIMED CHEF.

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George got his start in pastry at his family’s 70-year-old bake shop in Sayville, New York. As a young boy,he washed pots and sheet pans, earning candy ratherthan dollars. After working in the family business for adecade, George formalized his training at the NewYork Restaurant School, and went on to become pastrychef at several well-known restaurants in New York likeDavid Burke’s Park Avenue Café, where he workedalongside Pastry Chef, Dan Budd. George went on tospend a year at the four-diamond Princeville Resort inHawaii. He returned to New York to open Maloney &Porcelli, as well as several of Larry Forgione’s AnAmerican Place outposts. George also becameinterested in catering. At Great Performance Caterers,one of George’s more memorable events was cateringthe Ellis Island inauguration of former New York Mayor,Rudolph Giuliani.

George opened his own “old style bakery with new styledesserts” called Fantastiques Sweet Boutique on Long

Island, New York. Here, he came to the attention of theNew York Times, Newsday, Chocolatier and Pastry Art& Design magazines for his artisan breads, pastries andchocolates. In 2005, he moved to Los Angeles to workfor the Patina Group and was appointed corporatepastry chef, overseeing Joachim Splichal’s 23 restaurants.A highlight: catering the Emmy’s.

George now showcases his talents at one of northernCalifornia’s top-ranked restaurants, Pacific’s Edge atHighlands Inn, Carmel, California. Here, he brings aboutique mindset to a multi-unit resort, and createstailored desserts that capture the spirit of a particularevent. George’s creative approach allows him tocontinually reinvent his offerings, like his favorite mediumchocolate, where his “mint-chocolate chip ice creamtruffle” thrills, or a plated dessert of white chocolatemousse with the passion fruit and raspberry sauceencapsulated in the center.

GEORGE FRITZSCHE

GEORGE FRITZSCHE, CORPORATE PASTRY CHEF AT HIGHLANDS INN, CARMEL, CALIFORNIAUSES FRENCH TECHNIQUE TO CREATE UNIQUELY AMERICAN DESSERTS.

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Clark Frasier grew up in fresh produce heaven. Hisfamily lived in Carmel, California, where vegetables andfruit were available all year round. He rememberspicnics in the Napa Valley and the Santa Cruz mountains,and fresh fried artichoke stands along the road.

It wasn’t until he went to China to study Chinese that helearned about the seasons and the wonder of producein its season. During the harsh winters in Beijing, thepeople dried, salted and pickled cabbage, whichbecame the only vegetable available during threemonths of the year.

“So that by the end of the winter, we students wereravenous for vegetables, and would go anywhere andpay anything to get them. I learned from that what theseasons meant and why food tastes so good when it isin season. Today, you can have anything anytime, buteven now, vegetables and fruits have to be pickedbefore they are ripe and so they ripen on the way from

Chile to Maine. It’s not the same.”

It was while living in Beijing, China, that Clarkdeveloped expertise in the cuisine of China.

When Clark came back from China, he moved to SanFrancisco to set up an import-export business. He woundup instead working his way up to chef tournant in thefamous kitchen of Jeremiah Tower’s Stars Restaurant.Clark further developed his unique cooking style working“on the culinary edge” with Jeremiah Tower. And it wasthere that he built a repertoire of Asian-influencedcombinations. There, too, he met Mark Gaier.

In the spring of 1988, Clark Frasier and Mark Gaierformed a business partnership that acquired ArrowsRestaurant. Utilizing their extensive travel and training,they have created a classic country restaurant which hascontinually garnered national and internationalaccolades for its outstanding cuisine, flawless service,beautiful setting and award-winning wine list.

CLARK FRASIER

CO-CHEF AND CO-OWNER OF OGUNQUIT, MAINE’S FAMED ARROWS RESTAURANT.

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Mark Gaier grew up near Dayton, Ohio. His mother, ahomemaker, was a wonderful cook who inspired Markto cook and bake bread by the time he was fourteen.Later as a young man working in publishing in Blue Hill,Maine, his favorite work was putting on the dinnerparties for the staff and advertisers at the magazine. Hedecided to go back to school and study culinary artsunder Jean Wallach in Boston. Later he was given theopportunity to work at the Whistling Oyster underMichael Allen who had been chef for Madeline Kammanat her cooking school in Boston.

In the mid-eighties, feeling he needed exposure to moreinnovative cooking, Mark went to San Francisco andjoined the staff at Stars Restaurant as chef tournant,under Jeremiah Tower.

About Arrows, Mark says, “this setting has moved usgradually toward a more elegant type of dining. It’s asif we had to respond to the setting. It’s so beautiful and

romantic.” The restaurant garden, a centerpiece, as wellas Mark and Clark’s world travels each winter when therestaurant is closed, has helped dictate Arrows’ growth.

In recent years, Arrows’ fame and reputation has grownsteadily, so that in 2006, it was named by Gourmetmagazine the 14th best restaurant in America. BonAppétit has recognized it as one of the ten most romanticrestaurants in the country.

With the success of Arrows, Gaier and Frasier decidedto open MC Perkins Cove, also in Ogunquit, Maine. BonAppétit wrote, “Gaier and Frasier have taken the simpleto the sublime.” And The Boston Globe said, “MCPerkins Cove is much different from Arrows but just asstunning.”

Chefs Gaier and Frasier have also been honored bytheir fourth nomination as Best Chefs of the Northeastby the James Beard Foundation in 2007.

MARK GAIER

CO-CHEF AND CO-OWNER OF OGUNQUIT, MAINE’S FAMED ARROWS RESTAURANT.

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Michael was born in Seattle, Washington. He is agraduate of Brandeis University and holds an MBA fromNew York University. After four years on Wall Street asa Senior Vice-President with David Lerner Associates,and having been born to Israeli expatriates living inAmerica, in 1988 Michael joined the Israeli DefenseForces. He served as a Captain in the Gaza Strip, as apatrol commander and as the Israeli Defense Forcesspokesman. It was in Israel that Michael discovered thepotential of modern-age Foie Gras processing and thepossibilities of total and comprehensive production.

By 1998, his company distributed its moulard duckproducts through a network of 75 domestic distributorsextending throughout the world.

Hudson Valley Foie Gras has received numerousaccolades including: 1993 Gold Merit Award from Chefsin America and the 1996 Award for Excellence from TheJames Beard Foundation. In 1996, Hudson Valleyreceived the Five Star Diamond Award from the American

Academy of Hospitality Sciences and the 1998 Award ofExcellence from the American Tasting Institute. Michaelhas served as Honorary Event Chairman for theSpinazzola Foundation and the Cystic Fibrosis Fund. InMay 1996, Michael received the first Olive BranchAward from the Jewish National Fund for humanitarianand professional achievements. He was honored with the1997 Angel Award from The James Beard Foundationfor dedication, contribution and foresight.

Michael also dedicates his time to product development,creating and organizing gourmet and charitable events,workshops and demonstrations, all geared to enhancegood taste, good deeds and good cheer. In addition,he is founder of Culinary Brainwaves, a consultant to thegourmet food industry.

His cookbook, Foie Gras…A Passion, was published inSeptember, 1999 and received the Prix la Mazille forbest international cookbook of the year from theInternational Cookbook Revue in Versailles.

MICHAEL GINOR

CO-FOUNDER, CO-OWNER, AND PRESIDENT OF HUDSON VALLEY FOIE GRASAND NEW YORK STATE FOIE GRAS.

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Born and raised in a third-generation farm family inOxnard, Huff attended Cuesta College in San LuisObispo. On his way to becoming a fireman, a friendinvited him to come along to Denmark and cook for asummer. The experience changed his life. He returnedto California and enrolled in the culinary arts programat Santa Barbara City College and then attended theCulinary Institute of America at Greystone in St. Helena.

He cooked at San Ysidro Ranch, then moved to LosAngeles to work as chef de partie at restaurantL’Orangerie. In 1999, Huff worked for four years as asushi chef at Juro Cho in Ventura.

Huff decided to acquire first hand knowledge aboutcuisine in other countries. He bought a ticket around theworld, cooking in kitchens in Australia and Thailand. Hemoved to Australia, working for two years at RestaurantVII, a French restaurant with Japanese influences. Whilein Australia he met his wife, and in 2003, returned to the

United States.

Huff became sous chef at Asiate, the restaurant at theMandarin Oriental Hotel New York. A French restaurantwith Japanese influences, Asiate was the perfect place torefine his skills under old friend and mentor, chef NoriSugie.

Huff’s creativity and enthusiasm make him the ideal fit forSilks. Since taking the helm in 2005, Silks has landedseveral honors and was included in Gayot’s 2007 Top40 Restaurants in the United States.

“San Francisco has always been a crossroads of theworld, especially the Pacific Rim,” says Huff. “Travel hasbrought me in contact with flavors and techniques thatI’m incorporating in the menus at Silks, to createsomething I hope people will find really exciting. Withthe sophisticated and well traveled clientele of Silks, I’mgratified at how those ideas have been received so far.”

JOEL HUFF

JOEL HUFF CREATES ASIAN-AMERICAN CUISINE AS CHEF DE CUISINE OF SAN FRANCISCO’S SILKS.

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John Hui is Corporate Pastry Chef for Pebble BeachResorts which includes The Inn at Spanish Bay and TheLodge at Pebble Beach. The Resorts showcase a widearray of restaurants including Roy’s, Pèppoli, Club XIX,Stillwater Bar & Grill, Sticks and The Tap Room.

Hui joins Pebble Beach Resorts with more than 27 yearsof experience at award-winning hotels, restaurants andbakeries across the country. Most recently, Hui served anine-year tenure as Executive Pastry Chef for the world-renowned Caesars Palace in Las Vegas, where heestablished and opened a 10,000 square-foot bakeryand oversaw nine restaurants. Prior to his current position,Hui showcased his talents at a variety of leading hotelsincluding the Westin Maui, Westin St. Francis, SanFrancisco Hyatt Regency and San Francisco Marriott.

Due to his vast knowledge and expertise in pastrycreation, Hui has received numerous awards andmedals, as well as having appeared in several foodmagazines, cookbooks and cooking shows. He recently

appeared on the Food Network’s “Food NetworkChallenge,” where he competed against other award-winning pastry chefs. Hui’s impressive list of accoladesincludes nine American Culinary Federation awards,three Culinary Olympic Gold & Silver Medals fromGermany, the 2003 Antonin Careme Medal and the2002 Las Vegas Chef of the Year. He was also inductedinto the American Academy of Chefs in 2004 and hecurrently serves as the ACF Western RegionalCompetition Coordinator, Coach and Manager of theLas Vegas Culinary Team 2004/2008. He is an ACFCertified Executive Pastry Chef, member of the Academyof Chefs and a Culinary Competition Judge with theAmerican Culinary Federation.

Hui graduated from San Francisco City College wherehe majored in hotel and restaurant management, with aspecial emphasis in baking and cooking. He alsocompleted advanced classes in sugar blowing, pullingand casting at the Albert Uster Teaching Center inGaithersburg, Maryland.

JOHN HUI

AS CORPORATE PASTRY CHEF, JOHN HUI DEFINES THE PASTRY PROGRAM AT PEBBLE BEACH RESORTS.

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As a child growing up in Switzerland, Daniel Humm’sparents had always hoped that their son might follow inthe footsteps of his father and become an architect.Instead, young Daniel took his inherited sense ofstructure and design and applied it to his true passion:cooking. By the age of 14, Daniel had begun histraining with his first culinary apprenticeship. From therehe went on to work at many of Switzerland’s finest hotelsand restaurants, including the Michelin three-starRestaurant Pont de Brent, where he met his mentor, ChefG. Rabaey.

Daniel accepted his first Executive Chef Position atGasthaus zum Gupf, in the Swiss Alps. There, he earneda Michelin Star and was named “Culinary Discovery inSwitzerland 2002” by Gault Millau.

In 2003 Daniel moved to the United States and settledin San Francisco as Executive Chef at Campton Place.He garnered attention for his innovative interpretation ofcontemporary French cuisine, with accolades such as

Four Stars and 2004 Rising Star Chef from the SanFrancisco Chronicle, James Beard Foundation nomineefor Rising Star Chef in both 2004 and 2005, andinclusion on the Best New Chefs 2005 list by Food &Wine Magazine.

In 2006 Chef Humm became Executive Chef at ElevenMadison Park in New York City. Here he continues todevelop his culinary style, rooted in Provence. Hissophisticated dishes emphasize purity, simplicity, andseasonal flavors. Under Daniel’s leadership, ElevenMadison Park received its first Three Star review fromthe New York Times in January 2007.

As well, New York Magazine gave the restaurant andChef Humm Three Stars; Best Up-And-Coming Chefs,Daniel Humm; Wine Spectator - Best of Award ofExcellence; James Beard Foundation - OutstandingService Award, 2004; Rising Star Chef Nominee ‘04,‘05 & ‘07; Food & Wine - Best New Chefs 2005; GaultMillau - Swiss Star Abroad 2008.

DANIEL HUMM

MORE GOOD THINGS TO COME FROM ELEVEN MADISON PARK EXECUTIVE CHEF, DANIEL HUMM.

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Chef J. Joho entered the profession as a 6-year-old,peeling vegetables in his aunt’s restaurant kitchen. Hebegan formal training as a 13-year-old apprentice forPaul Haeberlin of the acclaimed L’Auberge de L’ill inAlsace, France, and continued cooking in France, Italyand Switzerland. By the age of 23, Joho was the chef ata Michelin two-star restaurant.

As well, Chef Joho developed expertise in pastries,cheese and wine while studying at the Hotel RestaurantSchool in Strasbourg. Chef Joho continues to handpickthe impressive wine selections featured at Everest,Brasserie Jo and Eiffel Tower Restaurant.

In 1986 Chef Joho opened Everest on the 40th floor ofthe Chicago Stock Exchange, earning Five-Diamondratings from AAA and the Mobil Dining Award, and topratings from Maîtres Cuisiniers de France. In 1995, ChefJoho presented Chicago with Brasserie Jo - the city’s firstauthentic brasserie - and was honored with the JamesBeard Foundation’s “Best New Restaurant Award.” A

second Brasserie Jo opened in Boston’s Colonnade Hotelin the spring of 1998.

Joho co-founded the Corner Bakery concept andlaunched Eiffel Tower Restaurant in Las Vegas’ ParisHotel. The restaurant is regarded as the crown jewel inParis Las Vegas’ collection of nine restaurants.

Chef Joho was inducted in the James Beard Foundation’sWho’s Who in American Food and Wine. Among hisaccomplishments, Chef Joho was named the James BeardFoundation’s “Best American Chef: Midwest,” and BonAppetit’s “Best Chef of the Year.” He has also received theRobert Mondavi “Culinary Award of Excellence” and hasdeveloped the wine list for Everest, which The New YorkTimes and USA Today credited as having “the country’sbest selection of Alsace wine.”

Chef Joho is a member of Relais & Chateaux/RelaisGourmand, Le Grande Table du Monde, Traditions &Qualité, Academie Culinaire de France, and MaitreCuisiniers de France.

JEAN JOHO

CHEF JEAN JOHO’S ESTABLISHMENTS IN CHICAGO, BOSTON AND LAS VEGAS AIM HIGH.

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Douglas Keane’s interest in cooking developed when hewas a boy helping his mother in their Michigan kitchen.That kitchen experience led him to enroll at CornellUniversity’s prestigious School of Hotel Administration,during which an apprenticeship took him to SanFrancisco’s Ritz-Carlton Hotel, where his considerableculinary skills began to shape his career.

After graduating, Keane headed to New York to cook atThe Four Seasons, eventually working his way up to SousChef. He next spent a year at Lespinasse under thedirection of Gray Kunz. The renowned Kunz, atraditionalist unafraid of innovation, was Keane’s singlegreatest culinary influence. But California beckonedagain and Keane returned to San Francisco to serve aschef de cuisine at the highly touted Jardinière. He thentook a leave of absence to serve as opening sous chefat acclaimed Restaurant Gary Danko. It was there heforged a friendship with his Cyrus partner, Nick Peyton.Keane returned to Jardinière as Executive Chef, where in

2002 he was honored by the San Francisco Chronicleas a “Rising Star Chef” and earned three-and-a-half starsfor his cuisine in a glowing review.

In 2003, Keane opened Market in St. Helena with friendNick Peyton, who ran the front of the house while Keanehandled the cooking.

Again collaborating with Peyton at Cyrus, Keanespecializes in an ambitious culinary style he refers to as“contemporary luxury” cuisine, which has a strongclassic French foundation layered with contemporaryglobal accents and an emphasis on seasonality.

Keane says, “I try to pull the most out of each ingredient,capturing its essence and treating it with respect.”Keane’s side projects have included assisting JacquesPepin on his Cooking with Claudine television series andconsultations with various restaurants and hotels. He hasalso worked with celebrated pastry chef Jacques Torresat New York’s Le Cirque 2000.

DOUGLAS KEANE

EXECUTIVE CHEF AND CO-OWNER OF CYRUS RESTAURANT HAS CRAFTED THE ULTIMATEDINING DESTINATION IN SONOMA WINE COUNTRY.

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Hubert Keller offers contemporary French cooking witha Mediterranean accent. A native Frenchman, he trainedwith some of France’s most legendary chefs, includingPaul Bocuse and Paul Haeberlin at the L’Auberge de LIll.His talents caught the eye of Roger Verge, the GrandMaster of French Haute Cuisine, who first made him achef at Moulin de Mougins on the French Riviera. Vergethen appointed him to a two-year stint as executive chefat Cuisine du Soleil in Sao Paulo, Brazil before bringinghim to San Francisco to run Sutter 500. In 1986, havingdecided to make San Francisco his permanent home,Chef Keller became the executive chef and co-ownerwith Maurice Rouas of Fleur de Lys, which for 20 yearshas been one of the city’s top fine dining establishments.

By the 1990’s, his reputation reached the White Housewhere he received an invitation to be its first guest chef,preparing a gourmet, low-fat dinner for President Clintonand his family.

In 2004, Chef Keller expanded his operations to LasVegas, opening a second Fleur de Lys Restaurant inMandalay Bay. That same year, Chef Keller tried hishand at a casual restaurant, developing a revolutionarynew concept of upscale burgers at The Burger Bar, atMandalay Place. His Burger Bar Restaurants continue toopen in San Francisco and beyond. His other restaurantin St. Louis is Sleek, a Steakhouse.

The reality show Top Chef hailed Keller’s debut at Fleurde Lys. In 2006 Chef Keller was the featured chef andjudge for the first episode. He then appeared in furtherepisodes throughout the first and second seasons of theprogram.

In June 2007, Chef Keller launched his own TV Show,“Hubert Keller: Secret of a Chef,” a Marjorie PooreProduction, sponsored by Cuisinart.

HUBERT KELLER

HUBERT KELLER, KNOWN BEST FOR HIS WORLD-RENOWNED RESTAURANTS, FLEUR DE LYS.

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David Kinch began his culinary career in 1981,graduating from Johnson and Wales Culinary Academyin Rhode Island. Kinch traveled to New York where hebecame sous chef at Hotel Parker Meridian, and laterexecutive chef at La Petite Ferme, a small country Frenchrestaurant in the city. In 1984 Kinch left New York todevelop his skills in Beaune, France where he workedunder Marc Chevillot at the Hotel de la Poste.

Kinch returned to New York City in 1985, cooking atthe Quilted Giraffe, one of the few New York Times 4-Star restaurants.

Kinch traveled to the Hotel Clio Court in Fukuoka, Japanwhere he played an integral part in the creation of acontemporary American restaurant. Kinch returned tothe United States and accepted an executive chefposition at Silks Restaurant in the Mandarin OrientalHotel in San Francisco.

Kinch’s culinary curiosity led him on a two-year triparound the world. During this time, he cooked at

Michelin 2-Star Schweizer Stuben in Wertheim, Germany,then at the renowned 3-Star L’Esperance in St. Pere-sous-Vezeley, France with Chef Marc Meneau. Kinchcompleted his international training with a position atPedro Subijana’s Michelin 2-Star Akelare in SanSebastian, Spain. Upon his return to San Francisco in1993 David worked as executive chef at the famous SanFrancisco landmark, Ernie’s Restaurant.

Kinch’s own restaurant Manresa in Los Gatos, California,showcases inventive cuisine influenced by French andmodern Catalan cooking. Manresa’s biodynamicvegetables are grown exclusively for Manresa at CynthiaSandberg’s Love Apple Farm in the Santa Cruzmountains and harvested in the morning for the eveningmenu. Manresa has set a new benchmark for Californiacuisine into the 21st century.

Kinch and his restaurant Manresa have won topaccolades, including two Michelin stars, and four Mobilestars, as well as honors from Gayot, Zagat and countlessnewspapers and magazines.

DAVID KINCH

MANRESA IS THE PREMIER SHOWCASE FOR CHEF/OWNER DAVID KINCH’S BOLD AND INVENTIVE CUISINE.


Executive Chef Philippe Legendre joined Four SeasonsHotel George V, Paris in 1999, bringing culinary fameto the historic property. Philippe came to Four Seasonsfrom the celebrated Taillevent in Paris, and is the 1996winner of the prestigious Meilleur Ouvrier de Franceaward, which honors the nation’s finest artisans. Hecommands a loyal following among discerning dinersthroughout France and gourmets from around the globe.

Philippe considered his appointment with Four SeasonsHotels and Resorts a turning point in his career, and anexciting challenge. With a staff of 70, he is responsiblefor all the Hotel’s dining venues and the banquetingoperations, which cover eight private function rooms,plus fine menu choices for in-room dining.

“My prime objective is to please our guests. This Hotelis a landmark in Paris, and a favorite meeting place forlocals as well as visitors. I am always exploring theirtastes and preferences, so that my cuisine continues to

evolve. Great food should always be an adventure.”

At Four Seasons Hotel George V, Paris, Philippe createsmenus that draw upon classic French culinary techniquesand also embrace newer, lighter cooking styles, alwaysincorporating the freshest regional ingredients.Originally from the Vendée region in northwesternFrance, he apprenticed at the Embruns from 1974 andhas held positions in some of Paris’s finest restaurants,including Lucas Carton and the Ritz. Philippe was voted“Chef of the year 2003” by his peers in the Frenchmagazine “Le Chef.”

According to the New York Times, Le Cinq is “...a fittingstage set for chef Philippe Legendre. Formerly a legendat Taillevent, he is clearly thriving in these kitchens.” Justtwo months after opening, Le Cinq and Chef Legendrewere awarded their first star from the Michelin Guide;within the first year a second star was awarded.

PHILIPPE LEGENDRE

MICHELIN-AWARD WINNING CHEF OF HOTEL GEORGE V’S LE CINQ.

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Belinda Leong, a San Francisco native, was interested inthe culinary arts as a child but always regarded it asmore of a hobby. Leong debated whether or not to focusher career in graphic arts or culinary arts, recognizingthe many similarities between the two. In 1998, shedecided that the best option was to pursue her interest inthe culinary arts. She accepted an internship at Aqua inSan Francisco. This internship gave Leong a real senseof the restaurant industry, as well as eight months of finedining experience under Michael Mina and Pastry ChefJason Gingold.

After Leong departed Aqua, she immediately enrolledfor formal training at San Francisco City College’sHospitality and Restaurant Program. Shortly beforegraduating in 1999, she took on an internship at thenewly opened Gary Danko in San Francisco.

There, Leong spent a little over a year slowly movingthrough the ranks and experimenting at different stations.

As she learned the techniques of working in the pastrydepartment, she realized that pastry was her calling.Mentor Gary Danko entrusted Leong with the creationof parts of the dessert menu and in 2001 formallyrecognized her as the Pastry Chef. In between, Leongrefined her skills with work experience at RestaurantDaniel, Café Boulud, Aureole, Fauchon, and Citarellain New York.

Gary Danko’s restaurant has received the highestaccolades possible from both San Francisco dailynewspapers and national publications. Leong herself hasbeen recognized as one of 2007’s top “Rising StarChefs” by Star Chefs.

Leong told Star Chefs “My ultimate dessert is basicallychocolate chocolate chocolate. It’s three layers ofchocolate--a rice crispy hazelnut base with chocolateganache and a whipped cream lightened ganachemousse and a bittersweet chocolate sorbet.”

BELINDA LEONG

GARY DANKO PASTRY CHEF BELINDA LEONG HAS RISEN TO THE TOP IN SAN FRANCISCO.


Margarita Manzke spent her early years in her nativePhilippines, working in her parents’ hotel as she grewup in Manila. In 1994, she took the first step on the pathto realizing her dream in the hospitality industry travelingto London to study pastry and culinary arts at Le CordonBleu.

To further her career and training, Margarita’s next stepwas to cross the Atlantic to New York, where sheenrolled in the Culinary Institute of America (CIA) andcompleted her externship at China Grill.

To complete her second externship, Margarita headedwest to Los Angeles, where she worked for WolfgangPuck at the fabled Spago in Hollywood. Her career tooka fateful turn when she moved on to Joachim Splichal’s,Patina, where she met her future husband, then ExecutiveChef at Patina, Walter Manzke. Margarita worked forPatina for several years before Josiah Citrin hired her ashis sous chef at the award-winning Los Angelesrestaurant, Melisse.

Margarita left Los Angeles with her husband Walter in amove to Carmel, California to help restaurateur DavidFink open a number of restaurants over the next severalyears. It was there that Margarita’s pastry training cameinto great use. She found herself with increasingresponsibilities as a Pastry Chef as her husband openedBouchée Restaurant, L’Auberge Carmel and CantinettaLuca. Essentially, she served as the pastry chef for threerestaurants simultaneously.

The couple returned to Los Angeles in 2007 to muchfanfare as Walter took the helm as Executive Chef at thecelebrated reopening of Bastide. Margarita continues toachieve acclaim in the pastry department, in charge ofeverything from breads to pastries and moldedchocolates. Many of her plates incorporate exoticingredients native to Southeast Asia, like her crèmecaramel flan with coconut ice cream and a fragrantemulsion flavored with distinct pandam leaves.

MARGARITA MANZKE

BASTIDE PASTRY CHEF, MARGARITA MANZKE USES NATIVE TROPICAL INGREDIENTSTO CREATE SIGNATURE DESSERTS.

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Walter Manzke’s creative approach to food is currentlymaking headlines as he helms one of West Hollywood’shottest restaurants, Bastide.

Manzke has defined Bastide as modern and excitingwith a limited menu. “It makes sense in every way youlook at it,” Manzke says. “In the past, when I worked inrestaurants that were more classic in a traditional sense– with three tasting menus and a big a la carte menu –too much of everything resulted in inconsistent quality.”Bastide’s smaller menu allows him to create food basedsolely on what is in season, an element crucial to hisculinary style. The cuisine is focused and precise,derived from local and non-controversial ingredients.

A native San Diegan, Manzke studied business andrestaurant management at San Diego Mesa College.While training at La Valencia Hotel and Rancho ValenciaResort in Southern California, Manzke met JoachimSplichal, the Chef and Founder of The Patina Group in

Los Angeles, who convinced Manzke to come work forhim as a sous chef at Splichal’s popular Pinot Bistro. Aswell, Manzke lived and worked in France. He credits theyear he spent at Restaurant Alain Ducasse in Monaco asone of the most fulfilling periods of his professional life.

Manzke returned to Southern California in 1996, whereSplichal elevated him to Executive Chef at his popularPatina restaurant. Soon Manzke made headlines withsignature dishes that incorporated exquisite taste anddelicate style. During his six-year run at Patina, Manzketraveled to Europe to gain additional training at thefamous El Bulli in Spain.

Manzke left Los Angeles for Carmel in 2002 to openthree new restaurants: Bouchèe Restaurant, L’AubergeCarmel and Cantinetta Luca. He returned to Los Angelesto much fanfare last summer to take the helm at Bastidewhere his unique recipes and attention to detail areagain setting the standard in Tinseltown.

WALTER MANZKE

EXECUTIVE CHEF WALTER MANZKE PEAKS THE INTEREST OF CULINARY ENTHUSIASTS.


Born in Cairo, Egypt and raised in Ellensburg,Washington, Mina has had a love affair with the kitchen,creating memorable dining experiences for guests froma very early age. Mina’s epicurean journey began in1987 at the Culinary Institute of America in Hyde Park.During those 18 months of formal schooling, he spenthis weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscaleAureole in New York City.

Mina collaborated with executive chef of the Bel AirHotel in Los Angeles, George Morrone. The two wereasked to develop a concept and create a menu for anupscale seafood restaurant in San Francisco.

Under the direction of Morrone, Mina created acomplete dining experience – training the entire kitchenstaff personally and refining the menu as the chef decuisine. Aqua opened to rave reviews and nationalacclaim in 1991. Mina served as Aqua’s executive cheffrom 1993 to 2002, where he was awarded Rising Star

Chef of the Year in 1997 and Best California Chef in2002 by the James Beard Foundation.

Mina’s culinary and business vision led to the foundingof his own company, Mina Group, with partner AndreAgassi, in 2002. Under the auspices of Mina Group, hehas opened six concept restaurants: Michael Mina inSan Francisco, Arcadia in San Jose, Stonehill Tavern inDana Point, Seablue at MGM Grand in Las Vegas andSeablue in Atlantic City as well as Stripsteak atMandalay Bay in Las Vegas. Mina also remainsManaging Chef of Michael Mina Bellagio (formerlyAqua Bellagio) and Nobhill at MGM Grand, both in LasVegas. Mina Group has also opened Bourbon Steak andSaltwater in Detroit, Bourbon Steak in Miami andBourbon Steak in Scottsdale.

His eponymous signature restaurant, Michael Mina,opened in the legendary Westin St. Francis on UnionSquare in San Francisco in 2004.

MICHAEL MINA

ACCLAIMED CHEF MICHAEL MINA CONTINUES TO DAZZLE THE CULINARY WORLDWITH HIS BOLD DINING CONCEPTS.

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Masaharu Morimoto’s inspired and innovative dishesseamlessly integrate Western and Japanese ingredients,effectively creating a unique cuisine defined byinnovation and inspiration.

Morimoto wasn’t always resolved to become a culinarygreat. In fact, he was to be drafted as a catcher in Japan’smajor leagues when a shoulder injury abruptly ended hiscareer. Fortunately, Morimoto had dreamt of a dualcareer as a sushi chef. Quickly immersing himself in food,he studied his craft for seven years at an acclaimed sushiand Kaiseki restaurant in his native Hiroshima.

At age 24, he opened his own ambitious restaurantnearby. After a five-year tenure, Morimoto sold hisrestaurant and traveled to the U.S. to further expand hisrepertoire. Lured by New York’s City’s thriving restaurantscene, in 1985, Morimoto settled in Manhattan.

In 1993, Barry Wine of New York City’s famed QuiltedGiraffe, tapped Morimoto to head the sushi bar andJapanese kitchen at the Sony Club atop Sony

Corporation’s Midtown headquarters. Thereafter, ChefNobu Matsuhisa recruited Morimoto to open Noburestaurant in 1994, where he eventually becameexecutive chef. In 2001, the first Morimoto restaurantopened in Philadelphia’s Old City neighborhood.

In 2004, Wasabi by Morimoto opened to great acclaimat the Taj Mahal in Mumbai. In 2005, Morimoto-XEXopened in Tokyo’s famed Roppongi district. Since 1998,Morimoto has competed on the popular Japanesetelevision show, Iron Chef. He also appears on the FoodNetwork’s Iron Chef America. In January 2006,Morimoto brought his eponymous restaurant to NewYork City, near Manhattan’s Meatpacking District.Nominated by the James Beard Foundation forOutstanding Restaurant Design, Morimoto New York hasgarnered numerous awards, including being named byConde Nast Traveler as a 2006 Hot List restaurant; oneof New York’s Top 50 restaurants by Travel + Leisure;Top Newcomer by Zagat Survey; and one of New YorkMagazine’s Best New Restaurants.

MASAHARU MORIMOTO

KNOWN TO MILLIONS AS STAR OF IRON CHEF AND IRON CHEF AMERICA.

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Arturo Moscoso comes to Pèppoli at The Inn at SpanishBay, Pebble Beach having put in years at some of themost celebrated restaurants in Italy, as well as the BayArea. Arturo acted as sous chef at Kuleto’s Trattoria inSan Francisco for two years, and was promoted toSpledido’s, where he worked as sous chef under ChefGiovanni Perticone and was part of the team that wonthe James Beard Award in the year 2000.

In 2002, Arturo decided to hone his Italian culinaryskills. He enrolled in a Master Culinary Course in Italy,where he graduated first in his class. While in Italy, heworked and studied in Michelin Three Star restaurants,such as Tre Gigli all Incoronata in Lodi, Italy. Uponreturning to the United States, Moscoso searched for anestablishment that shared his passion and vision ofItalian cooking. He found that in Pèppoli.

Arturo began his culinary career in the United States in1995, when he moved to Orlando, Florida from Napoli,

Italy. He worked as a line cook for Davgar RestaurantGroup in Orlando and was promoted to sous chef afterjust six months. After relocating to California to be nearfamily, Arturo became a sous chef for the KimptonRestaurant Group.

“My vision is to keep the cuisine simple and fresh, usingseasonal and local ingredients,” said Chef Moscoso.“One of my first missions at Pèppoli is to prepare freshpasta and introduce a different risotto seasonally. Andwhen you cook with love, everything will taste good.”

Italy’s rich traditions, culture and cuisine are embracedat Pèppoli, Pebble Beach. Authentic Tuscan-style dishesare paired with the widest selection of Antinori winesoutside of Tuscany. Pèppoli takes its name from one ofthe wine estates of Marchese Piero Antinori, who hasbeen called “the most important winemaker in Italy.”

ARTURO MOSCOSO

CHEF DE CUISINE ARTURO MOSCOSO “COOKS WITH LOVE” AT PÈPPOLIINSIDE PEBBLE BEACH’S THE INN AT SPANISH BAY.


Alain’s grandmother, Louise, introduced Alain Passardto cooking. She helped him discover the pleasure ofserving someone, the excitement of the market, the feverof preparation – everything that makes a meal aceremony and, above all, a feast. Through his parent’sneighbor, a pastry chef at La Guerche, Alain gained thedesire for training at age 10.

Alain Passard debuted at the Lyon d’Or de Liffré, atMichel Kéréver, one of the rare Michelin Guide awardedrestaurants in Brittany. He moved on to La Chaumiere atGaston Boyer, a three star Michelin restaurant. Then hemet Alain Senderens at L’archestrate. With anexceptional atmosphere in a small kitchen, the tightteam, led by Alain Senderens, Alain Passard had abaptism by fire and the relationship with it is constant.

After three years, he opened his own restaurant at theCasino of Enghien, in the restaurant Le Duc d’Enghien,where he obtained two Michelin stars.

At the Carlton in Brussels, Passard was awarded one,

and then two Michelin stars. Finally, he createdL’Arpège. In the tenth year of the restaurant, he wasawarded the highest accolade, three Michelin stars.Passard’s international fame grew when he participatedas a challenger in the hugely popular Iron Chef.

In September 2002 Alain Passard set up a kitchengarden on 2.5 hectares of sandy soil at Fillé sur Sarthe,220 kilometres southwest of Paris, near Le Mans. Thegarden supplies almost 100% of the fruit, vegetablesand herbs used in the restaurant.

Passard now explores new ways of working withvegetables. The vegetables are grown completelyorganically and the use of machines is forbidden. Theonly help the gardeners receive during harvest is the useof a horse to till the soil.

Passard follows his inspiration, deepening his discoveryof extraordinary flavors and forging the new nutritionalstyles of tomorrow.

ALAIN PASSARD

INSPIRED CHEF AND OWNER OF L’ARPÈGE.

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Claudine Pépin, in partnership with her father, world-renown chef, Jacques Pépin, is perhaps best known forher co-host role preparing delicious meals and sharingcooking techniques on “Jacques Pepin’s Kitchen:Cooking With Claudine” and “Jacques Pepin’s Kitchen:Encore With Claudine.” Two of their public televisionshows have won the esteemed James Beard Award. Inaddition, Claudine has made numerous televisionappearances including “Cooking Live with SaraMoulton” and “Good Morning America.”

After earning an undergraduate degree in PoliticalScience and Philosophy, and graduate work inInternational Relations from Boston University, Claudinespent a great deal of time in the wine industry. Sheworked for two years as the ‘on-premise’ New YorkMetropolitan Manager for the Artisans & Estates andKendall-Jackson group of California wineries, while alsoworking with TV Food Network’s “Live” appearingnationally. She then spent two years as the ‘Brand

Ambassador’ for Moet & Chandon and Dom PerignonChampagne in New York, while also teaching food andwine pairing for both the French Culinary Institute andthe Sommelier Society in New York.

In 2002 she was named ‘Woman of the Year’ by theAcademie Culinaire de France – Filiale des Etas Unis.

She and her husband, Chef Rolland Wesen, have adaughter, Shorey Evelyn and reside in Denver,Colorado. Claudine, like her father, is also a chef. InDenver, she is partnered with A Cook’s Kitchen, a smallhands-on cooking school. Classes focus on simpletechniques not bound by the limitations of a recipe, sostudents can tackle new challenges in the kitchen withconfidence. A Cook’s Kitchen is not structured like atraditional cooking school, but rather provides a casualand fun way to learn, in a setting much like the homekitchen. It’s a place to have fun, learn a little and gettogether with friends, both new and old.

CLAUDINE PÉPIN

THEY ARE SAYING “ENCORE!” TO CHEF CLAUDINE PÉPIN IN DENVER.


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Born in Da Lat, Vietnam in 1962, Charles Phan and hisfamily - parents and five siblings - left after the war in1975 and relocated to Guam. The Phans moved to SanFrancisco in 1977 and settled in Chinatown. Phan wentto University of California, Berkeley, where, with hisparent’s prodding, he studied architecture.

Nonetheless, Phan’s passion for food was ever present.Once in the United States each of Phan’s parents heldtwo jobs so it became Charles’ role to cook for the family- ten in all including his aunt and uncle. His personalinterest in flavor stemmed from his mother’s cooking. HerFrench/Vietnamese cooking style consistently elevatedsimple Vietnamese peasant food.

Throughout high school, Phan bussed tables at TheCoachman (an English pub owned by the Scott’sSeafood proprietors), Mumm’s and Cafe Royale.

After college, Phan took over the family garment business.While designing clothing for his store in Berkeley he

stumbled on an opportunity to work in the softwarebusiness and soon got drawn into the early 1990’sSilicon Valley whirlwind. He and his family set out to openThe Slanted Door.

Phan’s vision for the original restaurant was a stylishambiance for traditional Vietnamese cooking, aningredient-driven menu that changed often and reliedheavily on California eating savvy. Phan knew there wasnothing in town that combined all of these elementswithin the Vietnamese category.

Phan proved through the phenomenal success with theoriginal Slanted Door that combining the Bay Area’ssensibility for fresh ingredients with Vietnamese time-honored cooking techniques is a perfect marriage. Eightyears later, showcasing farm fresh, local products,preparing everything from scratch and keeping a limitedmenu has put The Slanted Door on the cutting edge ofVietnamese cuisine in San Francisco, and possibly theentire country.

CHARLES PHAN

EXECUTIVE CHEF OF SAN FRANCISCO’S RENOWN VIETNAMESE RESTAURANT SLANTED DOOR.


Rassallat brings to Club XIX more than 20 years ofexperience at award-winning hotels and restaurantsacross the globe. Most recently, he was Chef at theGarden Restaurant at the Four Seasons Hotel, BeverlyHills. Earlier, he showcased his culinary talents at avariety of prestigious restaurants, including the five-starL’Orangerie Restaurant in Los Angeles, the world-famousFour Seasons Hotel George V in Paris and DuxRestaurant at the Peabody Hotel in Orlando.

An honors graduate of the Culinary Institute of America,Rassallat has extensive experience in the culinary artsand currently serves as a member of the AmericanCulinary Foundation. He recently participated in The BonAppétit Culinary and Wine Focus Beverly Hills, aweekend-long culinary extravaganza featuring some ofthe country’s most celebrated chefs and entertainingpersonalities paired with the dynamic culinary talents ofLos Angeles and Southern California.

Rassallat’s expertise encompasses classic Italian, Frenchand Western styles of cuisine, in addition to specialty

desserts, breads and pastries. Incorporating surprisingculinary twists to his dishes, Rassallat favorscontemporary French cuisine with Mediterranean flavorsfrom Sicily, Greece and Lebanon. His new menu at ClubXIX features Mediterranean flavors and showcases freshingredients from local suppliers, including organicfarmers and local fisherman.

Signature dishes on his menu include: Rock LobsterMediterranean Langoustine; Rack of Lamb baked in clayand carved tableside; Roasted Atlantic Cod with braisedartichoke and apricot chutney with aged sherry andaromatic lime broth; and Caramelized Milk Fed VealChop with herbs and mushrooms.

Chef Ressul Rassallat was invited to cook at the JamesBeard House in New York City alongside WinemakerBruno Eynard of France’s Château Lagrange. Rassallatdesigned a French-influenced menu to complement aselection of recent vintages from the esteemed grandcru winery.

RESSUL RASSALLAT

CHEF DE CUISINE RASSALLAT CREATES WORLD FLAVORS AT PEBBLE BEACH RESORTS FAMED CLUB XIX.

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As Executive Chef at REDD, Yountville’s highly regardednew restaurant, Richard Reddington offers acontemporary interpretation of wine country cuisine, onethat references his own classic French training andincorporates a variety of ethnic influences, reflecting his15-year epicurean journey.

Reddington’s culinary training had an untraditional start.After graduating with a business degree from MiamiUniversity of Ohio, he traveled throughout Europe andexperienced a life-changing epiphany. Reddingtonrealized his dream was not to enter the business world,but to do what he loved most—cook.

He began his career working for Roland Passot at SanFrancisco’s renowned La Folie in 1990, later moving toPostrio before heading east to David Burke’s ParkAvenue Café in New York City. A stint at Rubicon in SanFrancisco was followed by a French sojourn at theMichelin three-star Arpege and Le Moulin de Mouginswith Roger Vergé, a prelude to working with Daniel

Boulud at Restaurant Daniel in New York.

Returning to California, he helped open Spago BeverlyHills as sous chef, before joining Chapeau in SanFrancisco, where he was named “Rising Star” by TheSan Francisco Chronicle’s Michael Bauer. He spent thenext 18 months as Chef de Cuisine at Jardiniere. In2000, he was drawn to Napa Valley where he begana four-year tenure as executive chef at the landmarkAuberge du Soleil. He was voted “Best Rising Chef” bySan Francisco Magazine in 2003. After leavingAuberge du Soleil in 2004, he took the reins at Masa’sin San Francisco, before taking the leap to launch hiseponymous restaurant.

Reddington’s REDD opened in November, 2005. It’srefined yet approachable food perfectly complementsNapa Valley’s bountiful array of wines. The 90-seatrestaurant features a bar and indoor and outdoor diningin a relaxed contemporary setting designed by NewYork architects Asfour Guzy.

RICHARD REDDINGTON

OWNER/EXECUTIVE CHEF OF REDD, RICHARD REDDINGTON’S PASSION FOR FOOD AND WINEWAS SPARKED BY HIS TRAVELS THROUGHOUT EUROPE.


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Yoichi Saito is the chef de cuisine at Roy’s at PebbleBeach, located at The Inn at Spanish Bay, the firstrestaurant of many mainland Roy’s locations. Specializingin Hawaiian-fusion cuisine, it draws its inspiration frominternationally known Chef Roy Yamaguchi.

Chef Saito brings a wealth of experience to his newposition. He first became interested in the culinary artsin his mother’s kitchen as he watched her prepare a NewYear’s dinner, making the determination that thefollowing year he would do the same. Not longafterwards, he began cooking at a Chinese restaurant inNara, Japan, and in 1988 entered the acclaimed TsujiCulinary Institute in Osake – Japan’s top cooking school.There he studied Japanese, French, Chinese and Italiancooking. In Tokyo, Saito cooked for the famous “IronChef” Hiroyuki Sakai at his La Rochelle Frenchrestaurant. It was here that he developed a taste forEuropean cuisines, particularly French.

In 1998 Saito opened a French and Italian fusionrestaurant, “Angelo,” in Tokyo where he assumed thepost of executive chef. Following his time in Tokyo, hecame to the United States and gained further experienceon the east coast before assuming the chef de cuisineposition at Roy’s at Pebble Beach. An enthusiasticsupporter of using fresh produce, Saito states, “I like touse what is in season and incorporate it into the day’smenu. This way, I can use my training, my imagination,and the very freshest ingredients available. That is theultimate!”

As one of the most visited restaurants on the MontereyPeninsula, Roy’s at Pebble Beach enjoys a reputation foroutstanding dim sum, unusually fine sushi, and anoutdoor patio with panoramic views of the Pacific Oceanand The Links at Spanish Bay. It’s the ideal spot to enjoyChef Saito’s unique fusion style menu.

YOICHI SAITO

CHEF DE CUISINE YOICHI SAITO HEIGHTENS FUSION FLAVORS AT ROY’S, PEBBLE BEACH.


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Susan Spicer began her cooking career in New Orleansas an apprentice to Chef Daniel Bonnot at the Louis XVIRestaurant in 1979. After a 4-month “stage” with ChefRoland Durand (Meilleur Oeuvrier de France) at theHotel Sofitel in Paris in 1982, she returned to NewOrleans to open the 60-seat bistro “Savoir Faire” in theSt. Charles Hotel as Chef de Cuisine. In 1985, shetraveled extensively in California and Europe for 6months, returning to work in the kitchen at the NewOrleans Meridien Hotel’s “Henri” (consultant chef, MarcHaeberlin of l’Auberge de L’ill).

In 1986 she left to open the tiny “Bistro at Maison deVille” in the Hotel Maison deVille. After nearly four yearsas chef, she formed a partnership with Regina Keeverand in the spring of 1990 opened Bayona in a beautiful,200-year-old cottage in the French Quarter. With solidsupport from local diners and critics, Bayona soonearned national attention and has been featured innumerous publications from Food and Wine, Gourmet,

and Food Arts, to travel + leisure, Bon Appetit, The NewYork Times and more.

From 1997 through 1999, Susan owned and operatedSpice, Inc., a specialty food market with take-out food,cooking classes and artisan bakery. This developed intoWild Flour Breads, which she currently co-owns withpartner Sandy Whann.

In October of 2000, Susan and three partners openedHerbsaint, a casual contemporary bistro-style restaurantin the Warehouse District of New Orleans. Herbsainthas quickly become a hot spot with the locals for diningand socializing.

In September 2001, as consulting chef, Susan openedCobalt, a regional American restaurant in the HotelMonaco, owned by the Kimpton Group of SanFrancisco.

In New Orleans, she can be found in the kitchen at eitherBayona or Herbsaint most nights of the week.

SUSAN SPICER

SUSAN SPICER’S RESTAURANTS, BAYONA AND HERBSAINT GIVE THE WORLD NEW ORLEANS.


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A native of North Carolina, Ben began his culinarycareer at a young age, working as an early morningbaker at the acclaimed Foster’s Market. This experienceignited a passion for cooking and baking that wouldlead him to receiving his Associate degree from the NewEngland Culinary Institute in Montpelier, Vermont. Duringhis culinary education, Ben worked under James BeardAward winning chefs, Ben and Karen Barker of theMagnolia Grill. When a spontaneous opportunityopened at the French Laundry under Pastry Chef StephenDurfee, Ben headed West to California wine county. Thisexperience helped Ben realize the range ofprofessionalism and creativity that goes into each andevery plate. Inspired by California’s wealth of freshingredients, Ben ventured south to the MontereyPeninsula where he worked at Sierra Mar at Post RanchInn in Big Sur and under Chef Walter Manske at hisCarmel restaurants.

In 2005, Ben joined Chef Cal Stamenov of Marinus

Restaurant at Bernardus Lodge in Carmel Valley. ChefCal, a former pastry chef himself, and Ben have acollaborative relationship anchored by their passion forquality ingredients. Ben frequently incorporates wild andforaged ingredients such as oak bark, pine tree, yerbabuena, redwood tips and honeysuckle into his desserts.His hand painted chocolates feature a variety of uniqueflavors including: Big Sur fleur de sel caramel,Benedictine & Brandy, piment d’espelette, and blacktruffle. Ben’s boundless energy and creativity is reflectedon the “Finale” menu at Marinus Restaurant, where theseason’s harvest is truly celebrated. The daily changingmenu allows him to develop new ideas and experimentwith the evenings best ingredients.

Ben lives with his wife and two young daughters on theBig Sur Coastline, where the breathtaking views ofCalifornia’s coast and lush redwood forests provideendless inspiration.

BEN SPUNGIN

PASTRY CHEF BEN SPUNGIN BRINGS A PASSION FOR WILD AND FORAGED INGREDIENTSTO THE TEAM AT BERNARDUS LODGE.


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Stamenov’s cuisine takes root in the subtle and elegantuses of local organic produce and seafood and artisanfarmed meats. His menus bring out the pure flavors ofeach fresh ingredient and seamlessly incorporate theherbs, vegetables and myriad varieties of indigenoustomatoes he grows in his own two-acre garden atBernardus Lodge.

Stamenov’s epicurean experiences span more than 20years in some of the world’s most renowned restaurants.Prior to joining Bernardus Lodge in 1999, Stamenov wasexecutive chef of the Pacific’s Edge restaurant at theHighlands Inn in Carmel. Stamenov was also closelyinvolved with the prestigious Masters of Food & Wineevent, an annual gathering of the world’s mostcelebrated chefs and winemakers. Before this, he servedas chef de cuisine at the long-established DomainChandon Restaurant in Napa Valley.

During the course of his career, the classically-trained chefworked with industry luminaries such as Alain Ducasse at

the three-star Michelin restaurant, Louis XV, located in theHotel de Paris in Monaco. He also cooked alongsidePierre Gagnaire in St. Etienne, France; Masa Koboiashiat Masa’s Restaurant in San Francisco; Jean-Louis Palladinat Restaurant Jean-Louis in Washington D.C.; and MichelRichard at Citrus Restaurant in Los Angeles.

But for “Chef Cal,” it all began in 1982 at the fabled FourSeasons restaurant in New York City, a post he acceptedafter graduating from the California Culinary Academy.

Now, Stamenov is responsible for the award-winningrestaurant Marinus and Bernardus Lodge’s more casualbistro, Wickets. He also oversees the culinary operationsfor Will’s Fargo Dining House & Saloon in CarmelValley. In addition, Stamenov inspired a series ofseasonal culinary arts programs at Bernardus. Theseseminars, which cater to food and wine connoisseurs,bring to light the seasonal specialties of the region whilesimultaneously showcasing a selection of wines from thenearby Bernardus Winery and Vineyard.

CAL STAMENOV

CHEF AND CULINARY DIRECTOR CAL STAMENOV’S CREATIVE VISIONGUIDES MARINUS AT BERNARDUS LODGE.


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Chef Keiko Takahashi first developed her culinary andcreative strengths under the tutelage of Japanese masterChef Seiji Kawamura, working at the world-renownedGrand Maison restaurante Le Trianon in the PrinceTakanawa Hotel. Having honed her skills over a three-year assignment, Chef Takahashi was invited to becomesous chef at Lo Chouette restaurant in Tokyo. Perfectingher technique in this environment, she was promoted tochef de cuisine after just twelve months.

Founded in 2003, the Grand Maison restaurant LesMuses in Tokyo, with Chef Takahashi bestowed the dutiesof executive chef. Throughout a three-year period, hercreative process flourished and the fine diningcommunity was treated to a cuisine that excited thesenses and evoked emotion.

For her next challenge, Chef Takahashi ventured to MillValley, California to uplift the historic Grand Maisonrestaurant El Paseo as its executive chef offering hautecuisine grounded in traditional French roots.

With El Paseo, La Chouette restaurant group, knownthroughout Japan for its offering of fine and rare wines,presents a modern interpretation on classic Frenchcuisine. Striving to produce profound experiences withfood and wine, the focus is on balance. Prepared in anuncompromised fashion, according to techniques utilizedthroughout the Japanese kaiseki tradition, Ms.Takahashi’s food can be seen to express herappreciation for French, Italian, and Japanese influences.

About Ms. Takahashi, Zagat says, “the new chef (at ElPaseo) is wonderful.” And Metro Santa Cruz includedKeiko Takahashi as one of their ‘Six top chefs for 2007.’When asked, “What would you change about the wayAmericans eat? Takahashi says, “…as we Japanesealways say before and after the meal, itadakimasu andgochisosamadeshita, to be thankful you can live and eatfood. Then you will find out what to eat and not to eatnaturally. It’s the meaning of eating which connects tofulfilled, healthy life.”

KEIKO TAKAHASHI

CHEF KEIKO TAKAHASHI UPLIFTS FRENCH-JAPANESE AT MILL VALLEY’S EL PASEO.


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Renowned for his expertise with cheese, coffee, gourmetfood and wine, R. Kent Torrey, President and Owner ofCarmel, California’s The Cheese Shop, and hiscolleagues take pride in their ability to assist andeducate visitors in choosing the perfect selection fromtheir Carmel Plaza location. Over 350 varieties ofcheese, California and imported wines, fresh breads,gift, and picnic gourmet food items are available for thediscriminating shopper at The Cheese Shop.

The first Cheese Shop location opened in 1973 at theold Valley Fair Shopping Center in San Jose, California.The current location, in downtown Carmel-by-the-Sea,opened in 1975. The San Jose location was sold in1979 to focus efforts and expand the Carmel shop. Thevision: a warm, cozy family environment that locals aswell as tourists from around the world could revel inand enjoy.

Kent hails from Hawaii, where he attended Honolulu,

Island of O’ahu, Punahou School. He graduated fromThe University of Puget Sound in Tacoma, Washington in1983 where he says, “I spent much of my time checkingout the wine industry rather than hitting the library.”

Kent got involved in the wine business, influenced bybest friend and college roommate, Joe Davis, owner andwinemaker of Arcadian Winery in the Santa MariaValley. Kent decided to make a move to Monterey andjoined The Cheese Shop in 1986, upon his return fromtravels in Europe, and prior to his scheduled return hometo Honolulu, Hawaii. Thirteen years later, heincorporated the business, and today has clients in all 50states, and 20 countries.

Kent previously participated in the Highlands Inn, ParkHyatt Carmel’s Masters of Food & Wine for thirteenyears. He frequently travels around the country pairingcheese and wine. Among his latest ventures: a secondCheese Shop location in Santa Barbara, California.

R. KENT TORREY

OWNER OF CARMEL’S THE CHEESE SHOP, A CORNUCOPIA OF WORLD CLASS CHEESE,GOURMET FOODS, AND WINES.


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Charlie Trotter’s is regarded as one of the finestrestaurants in the world for over 20 years, dedicatingitself to excellence in the culinary arts.

In 1995 Charlie Trotter’s was inducted into the esteemedRelais & Chateaux and in 1998 was accepted as amember by Traditions & Qualité. It has also receivedFive Stars from the Mobil Travel Guide, Five Diamondsby AAA and ten James Beard Foundation awards,including ‘Outstanding Restaurant’ (2000) and‘Outstanding Chef’ (1999). Wine Spectator named therestaurant ‘The Best Restaurant in the World for Wine &Food’ (1998) and ‘America’s Best Restaurant’ (2000).Chef Trotter is the author of 14 cookbooks, twomanagement books, and is the host of the nationallyaired, award winning PBS cooking series, The KitchenSessions with Charlie Trotter.

In 2000, Chef Trotter opened Trotter’s To Go, a take-outgourmet retail shop in Chicago. He also produces a lineof organic gourmet products under the Charlie Trotter

brand name. In February, 2004, Trotter expanded hisculinary offerings with the addition of a new restaurant,“C”, located at One&Only Palmilla in Los Cabos,Mexico.

The seafood-focused Restaurant Charlie is Trotter’s newestventure inside the Palazzo Hotel in Las Vegas. ChefTrotter has plans for a fine dining restaurant in TheElysian, a luxury hotel project that is currently being builtin the Gold Coast neighborhood of Chicago.

Chef Trotter is entrenched in philanthropic activities,which include a vast number of national andinternational charities. Close to his heart is the CharlieTrotter Culinary Education Foundation. Since its inceptionin 1999, Chef Trotter hosts three dinners each week forhigh school students, as well as underwriting annual fundraising dinners for the foundation. To date, the foundationhas raised over $800,000 to award to individualsseeking careers in the culinary arts.

CHARLIE TROTTER

CHICAGO’S MOST CELEBRATED CHEF TAKES EXCELLENCE TO A WHOLE NEW LEVEL.

CHARLIE TROTTER’S COOKING DEMO HOSTED BY NILOU MOTAMED OF TRAVEL + LEISURE


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Since Chef von Foerster began his culinary career, thejourney has taken him from his Midwestern roots to theCalifornia coast and beyond. At twenty he worked asthe chef of the Perry House in Monterey before movingto Hawaii to serve as sous chef in the Bay Club atKapalua Bay Hotel where he studied Pacific Rim cuisine.

An opportunity to be chef/owner of Colorado’s CaféBohemia in Boulder led him back to the western states.Craig joined the Sierra Mar staff in 1994 as sous cheffor two years before returning to Hawaii for a stint at thePlantation Veranda at Kapalua. He was named SierraMar at Post Ranch Inn’s executive chef in 1998.

The chef believes the difference between good andaverage food is sometimes a minute detail. He feels theenergy and care for really great food must come fromwithin. By utilizing organic, seasonal fare his menu isingredient-driven and instinctive, thus resulting in aspontaneous culinary experience. With close access to

regional and Big Sur local farmers, meals showcase thatland with a respectful energy.

At Sierra Mar Restaurant von Foerster focuses onseasonal and regional offerings, fusing California farewith French and Mediterranean influences. His cookingstyle complements Sierra Mar’s eco-friendly visionperfectly, his dining room not mutually exclusive of PostRanch Inn, a resort that harbors the ethic, “To take aslittle from the environment as possible, to give back asmuch as we can, and to respect others with whom weshare this place.”

Published in 2006, von Foerster’s The Sierra Mar Cookbookshares wisdom, techniques and insightful musings thathave inspired the spontaneous Sierra Mar style.

The 2006 Zagat Guide rated Post Ranch/Sierra Maras the #1 Hotel Restaurant, and the 2003 Zagat Guiderated Sierra Mar first in California for cuisine with anoverall rating of third.

CRAIG VON FOERSTER

FOR SIERRA MAR EXECUTIVE CHEF CRAIG VON FOERSTER, COOKING IS A PERSONAL PHILOSOPHY,PASSION AND WAY OF LIFE.


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Tre Wilcox began his culinary career at the age of 17,when he worked at several fast food restaurants thatenabled him to land a position at Eatzi’s, formerly aBrinker International concept.

Determined to explore the culinary world, Tre’s careerled him to his first foray into fine dining at David Holben’sToscana restaurant. It was during this experience thatTre’s interest quickly turned into passion and he foundhis way to Abacus. Tre quickly moved up the ladder tochef de cuisine.

Tre’s dedication, enthusiasm and passion have made hima renowned and impressive chef. He’s been nominatedas the James Beard Foundation’s Rising Star Chef for twoconsecutive years. In 2007 Tre was chosen as one ofthe chefs to serve at the Gala reception at the 20thanniversary year of the James Beard AwardsFoundation. D’Magazine also named him one of the“Top Young Guns” in Dallas. He has appeared on a

number of local TV shows, including the Texas CableNews Network, ABC’s Good Morning Texas and Metroand FOX’s Good Day Dallas.

Despite all of his accolades from the restaurant industry,TV offered Tre his biggest break. He rose to nationalfame as a contestant on the Emmy-winning award showfrom Bravo TV’s Top Chef 3. Although he did not winthis competition, he was able to introduce himself toAmerica as a class act chef with an unbelievable amountof professionalism.

Tre left Abacus in 2008 to pursue his own restaurantwork as a private chef. He continues to teach cookingclasses and has inked a deal with Chantal Cookware. Inaddition to his spokesperson duties, Tre is frequentlyteaching cooking classes at local Dallas markets. He isalso working toward his long-time dream of owning hisown restaurant.

TRE WILCOX

SPOKESPERSON, PRIVATE CHEF AND FORMER CHEF OF DALLAS’ AWARD-WINNING ABACUS.

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Roy was born in Tokyo, but his Hawaiian roots go backto his grandfather. Roy attributes his earliest appreciationof food to his father, born and raised on Maui, and tohis Okinawan-born mother. Brought up in Tokyo withinthis bilingual environment until age 17, Roy absorbedJapanese culture. He recalls visits to Maui to see hisgrandparents, and his first experiences of the Pacific.

Roy enrolled in the Culinary Institute of America. Hisdevotion to French cooking was nurtured in southernCalifornia as an apprentice at L’Escoffier, followed byL’Ermitage. Roy still considers L’Ermitage’s late masterchef Jean Bertranou his mentor.

Roy’s first experience as executive chef was at Le Serenein late 1979, followed by a few memorable months atMichael’s in Santa Monica before moving on to LeGourmet in the Sheraton Plaza La Reina.

In 1984, Roy opened his first restaurant as an owner,385 North on Hollywood’s La Cienega. This is where

the Yamaguchi cooking style, described by Bon Appetitas “California-French-Japanese-eclectic,” first came intobloom. Roy plotted still another move to a more idylliclocation. He dissolved his L.A. partnership and uprooted.

Within months of opening Roy’s Restaurant in 1988,Food & Wine dubbed it “the crown jewel of Honolulu’sEast-West eateries.” This helped kick-start the success ofYamaguchi’s second Hawaii venture, Roy’s Kahana Bar& Grill in 1992 on the neighbor island of Maui andmany other Roy’s Restaurant ventures to follow.

Television series and appearances include: HawaiiCooks with Roy Yamaguchi and The Food Network’s IronChef. Yamaguchi is the author of Feasts from Hawaii,Hawaii Cooks, Flavors from Roy’s Pacific Rim Kitchenand Roy’s Fish and Seafood, Recipes from the PacificRim in 2005. As well, travelers on Continental andContinental Micronesia between Asia, Hawaii, the WestCoast and the Southwest can enjoy Roy Yamaguchi’scuisine during in-flight service.

ROY YAMAGUCHI

FOUNDING CHEF/OWNER, ROY’S RESTAURANTS.

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SHERRY YARD

SHERRY YARD IS THE EXECUTIVE PASTRY CHEF FOR WOLFGANG PUCK’S EMPIRE.

Sherry grew up in the Gerritsen Beach neighborhood ofBrooklyn, New York. After high school, she took areceptionist job in the grants department of DownstateMedical Center in Brooklyn where she became aresearch grants associate. Driving home from work oneday, Sherry was involved in a car accident that landedher in the hospital for a month.

With time to think, Sherry decided to fulfill her burningpassion for baking. She enrolled at New York CityTechnical College. Here, she won a scholarship to studyfor a semester at the Ealing Technical College in London.

While continuing studies at NYC Technical College,Sherry worked at the Rainbow Room in RockefellerCenter and met her first real mentor, pastry chef AlbertKumin. She left to attend the Culinary Institute of America.

Sherry was hired by rising star, David Blom of Montrachet,then by Tribeca Grill. Next stop: Campton Place Hotel inSan Francisco. Sherry became pastry chef under JanBirnbaum. When Chef Birnbaum moved to Napa to

open Catahoula, Sherry went with him.

And then—Wolfgang Puck called. Sherry arrived inHollywood at Spago. Sherry made a soujourn to Puck’snative Vienna to experience the country’s rich pastrytradition.

Sherry also discovered the Santa Monica Farmer’sMarket. In a short time, the Spago dessert menu evolvedfrom the classic to fruit-driven.

Outgrowing their Hollywood location, Spago steppedthings up and moved to Beverly Hills. In the process theyexpanded and it gave them the opportunity to betterhandle the load of their ever increasing catering business,which includes the Oscar, Grammy and Emmy awards.

As Puck’s empire continues to expand, so too do Sherry’sexecutive pastry chef duties. She oversees Cut andChinois, as well as the dessert menus for the Las Vegasenterprises. Currently Puck has several new venturesplanned for Chicago as well.

For almost a century, we have been striving to satisfy the creative impulses and technical demands of our master pastry chefs and confectioners. Scouring the world for new cocoa-growing areas, reviving forgotten varieties,establishing our own plantations and creating the renowned Ecole du Grand Chocolat – these are some of the wayswe share our passion for blending chocolate into harmonious new symphonies of taste. www.valrhona.com

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Grape to GlassMorgan Wineryis committed to making elegant, refined winesfrom the finest SantaLucia Highlands andMonterey vineyards. You’llfind precise expressions ofthe grape variety in allour wines, featuring PinotNoir, Chardonnay andSyrah. We invite you tocome by our visitor center,Taste Morgan, in theCrossroads ShoppingVillage, Rio Road atHighway One, Carmel tosample and purchase ourfine wines and wine relat-ed gifts and accessories.

Open 10:00am to 6:00pm Thursday thru Monday

TASTING ROOM & GIFTS

In the Crossroads Shopping Village204 Crossroads Blvd., Carmel

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Featuring Morgan Winery and Lee Family Farm wines

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Ann AndrosPeter ArkleyAlex BalkanskiGilbert BonillaTraci BonillaJonathan CohanNathaniel DimaggioJim DobbinsNancy DobbinsPaul DormanCarol FahmiTarek FahmiDuke FisherLaura FisherAndrea GledhillJeanne JohnstonMichael Maloon

Burt McMurtryDeedee McMurtryStacey MontoyaSean MurphyJill MurphyLeslie NelsonTad NelsonJudy PadisSteve PadisJohn PeltonPam PeltonGene PonderPatsy PonderBelle ReedPaul ReedStephanie RomeroRikki Rosen

Michael RossiJoe SchoendorfNancy SchoendorfRochelle SmithBrian SwetteKelly SwetteTodd TempalskiDiana TempalskiRonald TomDebbie WeakleyC. Richard WeylmanMichael WhitakerKira WhitakerPaul WhitecrossDenise Wynn

NOTE: Names at time of publishing.

A special heart-felt thank you to the individuals who have graciously supported thePebble Beach Food & Wine and who have made a difference in a person’s life by doing so.

A direct donation has been made to the charities of the weekend due to their support.

Imperial Donations

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CIMA® is a registered mark and Certified Investment Management Analyst (sm) is a mark of the Investment Management Consultants Assn. Inc. in the United States, Canada, the European Union, and Australia. It’s about achieving life is a registered service mark of Merrill Lynch & Co., Inc. © 2008 Merrill Lynch, Pierce, Fenner & Smith Incorporated. Member, SIPC.

We are proud to support Pebble Beach Food & Wine

For you a life well lived means more than money. It means supporting the

things you care about. The ability of our Financial Advisors to offer you

various strategies and solutions makes us valuable. But our commitment to

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you makes us essential. As part of that philosophy, we’re proud to salute the

organizations who help make a difference in our community.

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TastingNotesSeek, explore and enjoy a profusion of special, rare and magical wines in aperfect Pebble Beach setting. Enhance your knowledge and joy of wineand spirits by tasting with the masters, renowned winemakers and

beverage industry veterans. Your mind and palate will open to a spectrumof wisdom and opinions and a world of tasting pleasure.

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The New Face of Spain With Jorge OrdoñezJoin Jorge Ordoñez: A man who Robert Parker twice named Wine Personality ofthe Year and “one of the most influential people in wine in 20 years.” This humandynamo has been responsible for reinvigorating the excitement over Spanish winesaround the world. His impressive portfolio of 130 wines from an astounding 40wineries represents some of the best Spain has to offer. Join us as we take a tourthrough Spain, tasting some of the most sought after Spanish wines with one of the

most educated men on the subject; Mr. Jorge Ordoñez.

Botani, Sierras De Malaga 2007

Bodegas Godeval, Valdeorras 2007

Bodegas Fine Estates From Spain, Avanthia Valdeorras 2006

Bodegas Alto Moncayo, Alto Moncayo, Campo De Borja 2005

Bodegas El Nido, El Nido, Jumilla 2005

Bodegas Ateca, Ateca Armas, Calatayud 2005

Bodegas Fernando Remirez De Ganuza, Remirez De Ganuza, Rioja 2004

Finca Allende, Aurus, Rioja 2004

Celler Can Blau, Mas De Can Blau, Monsant 2005

Bodegas Emilio Moro, Malleolus De Sancho Martin, Ribera Del Duero 2005

Bodegas Jorge Ordoñez & Co., Victoria, Malaga 2006

ON THE PANEL: SARA FLOYD MASTER SOMMELIER, FINE ESTATES OF SPAIN JORGE ORDOÑEZ FINE ESTATES OF SPAIN RAY ISLE FOOD & WINE

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Oregon Terroir: Grands Crus of OregonOregon is considered to be one of the greatest Pinot Noir producingregions in the world. Its climate and topography allow for wines that cantruly be called “Burgundian” in nature. Michael Etzel of Beaux Frères,Josh Bergström of BergströmWinery, Steve Doerner of Cristom Vineyards,Tony Rynders of Domaine Serene and Dick Shea of Shea Wine Cellars,five of Oregon’s premier winemakers showcase their signature vineyards– Beaux Frères Vineyard, Bergström Vineyard, Marjorie Vineyard, Grace

Vineyard and Shea Vineyard. No fan of Pinot Noir can miss this tasting.

2002 Bergström, Bergström Vineyard, Pinot Noir

2006 Bergström, Bergström Vineyard, Pinot Noir

2003 Shea Wine Cellars, Estate, Pinot Noir

2006 Shea Wine Cellars, Estate, Pinot Noir

1999 Cristom Vineyards, Marjorie Vineyard, Pinot Noir

2005 Cristom Vineyards, Marjorie Vineyard, Pinot Noir

2002 Beaux Frères, Beaux Frères Vineyard, Pinot Noir

2004 Beaux Frères, Beaux Frères Vineyard, Pinot Noir

2002 Domaine Serene, Grace Vineyard, Pinot Noir

2005 Domaine Serene, Grace Vineyard, Pinot Noir

ON THE PANEL: CHRIS BLANCHARD MASTER SOMMELIER, REDD JOSH BERGSTRÖM BERGSTRÖM WINERY DICK SHEA SHEA WINE CELLARSSTEVE DOERNER CRISTOM VINEYARDS MICHAEL ETZEL BEAUX FRERES TONY RYNDERS DOMAINE SERENE JANET LIBERT EXECUTIVE TRAVEL

146


Women in Wine: Leading Lady WinemakersJoin five of the world’s leading female winemakers for a unique perspective on theworld of winemaking – Carissa Chappellet of Chappellet Winery, Pamela Starr ofCrocker & Starr, Celia Masyczek of Corra and Hollywood & Vine (among others),Stephanie Putnam of Far Niente Winery and Vanessa Wong of Peay Vineyards. Theywill not only showcase their award winning wines, but also give unprecedentedaccess into the world of winemaking as a woman.

2004 Crocker & Starr, Stone Place, Cabernet Sauvignon, Napa Valley

2006 Crocker & Starr, Sauvignon Blanc, Napa Valley

2006 Peay Vineyards, Scallop Shelf, Pinot Noir, Sonoma Coast

2006 Peay Vineyards, Estate, Chardonnay, Sonoma Coast

2005 Chappellet, Pritchard Hill, Cabernet Sauvignon, Napa Valley

2005 Chappellet, Estate, Chardonnay, Napa Valley

2005 Far Niente, Estate, Cabernet Sauvignon, Napa Valley

2006 Far Niente, Estate, Chardonnay, Napa Valley

2004 Corra, Cabernet Sauvignon, Napa Valley

2006 Hollywood & Vine Cellars, Chardonnay, 2480, Napa Valley

ON THE PANEL: EMILY WINES MASTER SOMMELIER, FIFTH FLOOR PAMELA STARR CROCKER & STARR VANESSA WONG PEAY VINEYARDSCARISSA CHAPPELLET CHAPPELLET WINERY STEPHANIE PUTNAM FAR NIENTE WINERY CELIA MASYCZEK CORRA AND HOLLYWOOD & VINE

NILOU MOTAMED TRAVEL + LEISURE

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The Mondavi Family and Their Legacy of Fine Wine1968 – Robert Mondavi Winery releases the 1966 vintageCabernet Sauvignon, the first red wine ever produced by thewinery. Forty years later, in 2008, the first vintage ofContinuum is released. Continuum is a collaboration of threedecades of the Mondavi wine family – Robert and MargritMondavi, their son Tim Mondavi and granddaughter CarissaMondavi. Join the family as they taste through Robert Mondavi

Reserve Cabernet Sauvignon, Opus One, Ornellaia and Seña. Be there for the first public tasting ofContinuum. The Mondavi family is an enormous part of wine making history in California and abroad.The next page in that history is Continuum.

2004 Ornellaia

1993 Ornellaia

2004 Opus One

1992 Opus One

2004 Seña

1996 Seña

2004 Robert Mondavi, Cabernet Sauvignon, Reserve

1990 Robert Mondavi, Cabernet Sauvignon, Reserve

2005 Continuum

ON THE PANEL: FRED DAME MASTER SOMMELIER RAJAT PARR MINA GROUP/PARR SELECTION WINES TIM MONDAVI CONTINUUMCARISSA MONDAVI CONTINUUM LETTIE TEAGUE FOOD & WINE

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The Chardonnays of Sir Peter MichaelIn 1982, Sir Peter Michael established the Peter Michael Winery on a squaremile of rocky volcanic ridges that form the Western face of Mount St. Helenain Sonoma County. From the beginning the wine growing philosophy wasmodeled on the French tradition infused with a few modern influences. Thephilosophy of the winery is irrevocably purist – whatever the vineyard givesbecomes the wine. Winemaking serves exclusively to preserve thequintessential character, flavor and personality of each vineyard so as to

convey a sense of place, or “terroir.” Each wine is a single-vineyard bottling representing the uniquecharacter of its site. Join us for a remarkable tour through the prolific Chardonnays of Sir Peter Michael.

2003 Belle Côte Chardonnay



2003 Cuvée Indigene Chardonnay



2003 La Carriere Chardonnay



2003 Ma Belle Fille Chardonnay



ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS PETER KAY PETER MICHAEL BRUCE SCHOENFELD TRAVEL + LEISURE

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The Wines of Spring MountainSituated above the quaint town of St. Helena in Napa Valley are the steepslopes of the Spring Mountain District. Within this storied appellation one willfind the home of Pride Mountain Vineyards, Martson Family Vineyard,Schweiger Vineyards, Sherwin Family Vineyards and Spring MountainVineyard. The storied Lokoya Winery is debuting their very first Spring

Mountain Cabernet Sauvignon. The high elevation of the Spring Mountain District coupled with the coolpacific air from Chalk Hill help to create wines with power and finesse. The elevated wine region is lessaffected by fog, resulting in complete ripeness of red wine grapes. Join these six leading wineries in acomprehensive tasting of their estate wines and learn what makes this specific area so very special.

2003 Schweiger Vineyards, Merlot, Napa Valley

2003 Schweiger Vineyards, Cabernet Sauvignon, Napa Valley

2001 Spring Mountain Vineyard, Elivette, Napa Valley

2004 Spring Mountain Vineyard, Cabernet Sauvignon, Napa Valley

2002 Pride Mountain Vineyards, Cabernet Sauvignon, Napa Valley

2002 Pride Mountain Vineyards, Reserve, Cabernet Sauvignon, Napa Valley

1998 Marston Family Vineyards, Cabernet Sauvignon, Napa Valley

2004 Marston Family Vineyards, Cabernet Sauvignon, Napa Valley

2004 Sherwin Family Vineyards, Cabernet Sauvignon, Napa Valley

2004 Lokoya, Cabernet Sauvignon, Spring Mountain, Napa Valley

ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER, FRENCH LAUNDRY ANDREW SCHWEIGER SCHWEIGER VINEYARDSJAC COLE SPRING MOUNTAIN VINEYARD BOB FOLEY PRIDE MOUNTAIN VINEYARDS ELIZABETH MARSTON MARSTON FAMILY VINEYARD

STEVE SHERWIN SHERWIN FAMILY VINEYARDS CHRISTOPHER CARPENTER LOKOYA ANDREW SESSA DEPARTURES

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Pax Cellars is known for some of the most voluptuous Syrahs in production. Pax’smission statement is simple – “To produce reference point Syrah-based wines that areindicative of where they are grown.” It has been said the winery doesn’t have aparticular style, rather the focus is on what the vineyard and the fruit will deliver. PaxMahle employs an old world approach to winemaking, including organic farming,foot-crushing the grapes, natural fermentations and absolutely no fining nor filtering.Join us as we taste through 10 different Sryahs from the exceptional 2003 vintage;

each a perfect, hedonistic impression of the raw fruit.

2003 Kobler Family Vineyard, Russian River Valley

2003 Lauterbach Hill, Russian River Valley

2003 Walker Vine Hill, Russian River Valley

2003 Alder Springs Vineyard - The Terraces, Mendocino County

2003 Alder Springs Vineyard, Mendocino County

2003 Castelli-Knight Ranch, Russian River Valley

2003 Griffin’s Lair, Sonoma Coast

2003 Obsidian, Knight’s Valley

2003 Cuvée Christine, Sonoma County

2003 Cuvée Keltie, North Coast

A Tour Through the World of Pax Cellars

ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS PAX MAHLE PAX WINE CELLARS JANET LIBERT EXECUTIVE TRAVEL

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Penfolds: Four Decades of Bin 389 Cabernet-ShirazPenfolds Bin 389 Cabernet Shiraz has earned a reputation among winecollectors as an Australian classic. With all its ripe fruit, richness andgenerosity, the wine has been much loved by several generations of winedrinkers. Predominantly a Barossa Valley wine at one point, the Bin 389 is nowa multi-district South Australian blend sourced from the Barossa Valley,Coonawarra, Padthaway, McLaren Vale, Langhorne Creek and Clare Valley,and more recently, Penfolds’ new vineyards in Robe and Bordertown. Join usin this rare retrospective tasting of “Baby Grange.”

Bin 389 - 1976

Bin 389 - 1986

Bin 389 - 1990

Bin 389 - 1991

Bin 389 - 1996

Bin 389 - 1998

Bin 389 - 1999

Bin 389 - 2001

Bin 389 - 2003

Bin 389 - 2005

ON THE PANEL: SARA FLOYD MASTER SOMMELIER, SWIRL WINE BROKERS MATT LANE PENFOLDS KIM BETO SOUTHERN WINE & SPIRITSLETTIE TEAGUE FOOD & WINE

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Château Margaux: Spanning Five Decades ofSeduction

Margaux is considered to be the most elegant of appellations withinthe Médoc district of the France’s famous Bordeaux region. The winesare made of stylistic blend of Cabernet Sauvignon, Merlot, CabernetFranc, Malbec and Petite Verdot. The wines of Margaux deliverremarkable perfume reminiscent of violets and exhibit a wonderfulsilkiness and elegance. At the head of the class is the First GrowthChâteau Margaux, the “seductress of the left bank.” This tasting willshowcase eight outstanding vintages of this great Bordeaux houseincluding 1959, 1961, 1966, 1975, 1978, 1982, 1983 and 1995.

1995 Château Margaux








ON THE PANEL: LARRY STONE MASTER SOMMELIER, RUBICON ESTATE ROBIN KELLY O’CONNOR AMBASSADOR, BORDEAUX WINE BUREAUBRUCE SCHOENFELD TRAVEL + LEISURE

153


The Wines of Heidi Peterson BarrettDubbed the “First Lady of Wine” by Robert Parker and “Wine Diva of Napa” byTime Magazine, Heidi Peterson Barrett has redefined the ultra premium wine marketin California. In 1988 she joined Gustav Dalla Valle, where she put Dalla ValleWinery on the map by creating incredibly powerful Cabernet Sauvignon includedthe famed Maya. In only four short years she received two perfect 100 point scoresfrom Robert Parker for the 1992 & 1993 vintages of Maya. Her work withScreaming Eagle began in 1992 where she also received two perfect 100 point

scores for the 1992 & 1997 vintages. Since 1988 she has developed a client list of perfection. We arefeaturing six of her current projects including La Sirena, Barbour Vineyards, Paradigm Winery, JonesFamily Vineyard, Revana Family Vineyards and Screaming Eagle.

2005 La Sirena, Syrah, Napa Valley

2007 La Sirena, Moscato Azul, Napa Valley

1996 Jones Family Vineyard, Cabernet Sauvignon, Napa Valley

2002 Jones Family Vineyard, Cabernet Sauvignon, Napa Valley

2004 Paradigm Winery, Cabernet Sauvignon, Napa Valley

2004 Barbour Vineyards, Cabernet Sauvignon, Napa Valley

2005 Barbour Vineyards, Cabernet Sauvignon, Napa Valley

2004 Revana Family Vineyards, Cabernet Sauvignon, Napa Valley

Screaming Eagle, Cabernet Sauvignon, Napa Valley

ON THE PANEL: JOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS HEIDI PETERSON BARRETT LA SIRENA RAY ISLE FOOD & WINE

154


Jam Session: Top Rated Red ZinfandelsZinfandel is one the more versatile of wine grapes. It shifts from unctuous, jammyrenditions to fiery, black pepper-spiced bottlings. Zinfandel gives the winemaker anopportunity to explore a huge variety of flavor profiles from the same grape. The“native” variety of California, Zinfandel production is alive and thriving. From theclimes of El Dorado County to the vineyards of Paso Robles and everywhere inbetween, wineries are producing outstanding wines from this classic varietal. Joinus as we taste through wines from Four Vines Winery and Turley Wine Cellars of

Paso Robles, Storybook Mountain Vineyards and Robert Biale Vineyards of Napa Valley andRavenswood from Sonoma County.

2005 Four Vines, The Biker, Paso Robles

2005 Four Vines, The Maverick, Paso Robles

2005 Storybook Mountain Vineyards, Eastern Exposures, Napa Valley

2006 Storybook Mountain Vineyards, Mayacamas Range, Napa Valley

2005 Turley Wine Cellars, Ueberroth Vineyard, Paso Robles

2006 Turley Wine Cellars, Dusi Ranch, Paso Robles

2005 Robert Biale Vineyards, Aldo’s Vineyard, Napa Valley

2006 Robert Biale Vineyards, Old Crane Ranch, Napa Valley

2005 Ravenswood, Teldeschi Vineyard, Dry Creek Valley

2005 Ravenswood, Big River, Alexander Valley

ON THE PANEL: CHRIS BLANCHARD MASTER SOMMELIER, REDD CHRISTIAN TIETJE FOUR VINES DR. JERRY SEPS STORYBOOK MOUNTAIN VINEYARDSEHREN JORDAN TURLEY WINE CELLARS AL PERRY ROBERT BIALE VINEYARDS JOEL PETERSON RAVENSWOOD WINERY ANDREW SESSA DEPARTURES

155


Château St. Jean Cinq CépagesBlending Seminar

Do you have what it takes to be a great winemaker? Could you create the next great“cult cab” from California? Join the Château St. Jean winemaker Margo VanStaaveren, as she showcases the five components of Cinq Cépages: CabernetSauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. Blend your own cuveeand compare it with the real deal; the 2004 Château St. Jean Cinq Cépages.

Cabernet Sauvignon

Cabernet Franc

Malbec

Petite Verdot

Merlot

Château St. Jean Cinq Cepages 2004

ON THE PANEL: JOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS MARGO VAN STAAVEREN CHÂTEAU ST. JEAN RAY ISLE FOOD & WINE

156


The Range of RieslingThe house of Dr. Loosen has been credited for returning German Rieslings to theirformer glory – that of being one of the greatest white wines on Earth. Discover thetrue range of Riesling with perhaps one of the greatest known producers today. The200 year old family estate currently produces some of the finest examples of this oldworld classic. Joining this storied house of the Mosel-Saar-Ruwer is the Loosen projectof JL Wolf in the Pfalz. Taste through a range of Riesling – from Trocken (dry) stylesof Riesling from the Pfalz to Kabinett, Spätlese, Auslese and Beerenauslese from theMosel-Saar-Ruwer. The versatility of this classic varietal is truly amazing.

2006 J.L. Wolf, Wachenheimer, Riesling Trocken, Pfalz

2005 J.L. Wolf, Wachenheimer Belz, Riesling Spätlese, Pfalz

2004 J.L. Wolf, Forster Pechstein, Riesling Spätlese, Trocken, Pfalz

2006 Dr. Loosen, Dr. “L”, Riesling, Mosel

2006 Dr. Loosen, Wehlener Sonnenuhr, Riesling Kabinett, Mosel

2006 Dr. Loosen, Ürziger Würzgarten, Riesling Spatlese, Mosel

2006 Dr. Loosen, Erdener Pralat, Riesling Auslese, Mosel

2006 Dr. Loosen, Riesling Beerenauslese, Mosel

ON THE PANEL: EMILY WINES MASTER SOMMELIER, FIFTH FLOOR KIRK WILLE DR. LOOSEN BRUCE SCHOENFELD TRAVEL + LEISURE

157


PlumpJack Winery: Cork vs. ScrewcapThe PlumpJack Winery’s estate vineyard, founded in 1881, is nestled in the nape ofthe Vaca Mountain Range on the Eastern side of Napa Valley. The main winerybuilding, which is still in use, was completed in 1883. Despite their century-plusheritage, modern technology has placed PlumpJack at the forefront of a current mediadebate. PlumpJack bravely began using Screwcaps (Stelvin Closures) on half of their

Reserve Cabernet Sauvignon production starting with the heralded 1997 vintage, starting a whirlwindof conversation and debate about how fine wines should be finished. While the romance of opening afine wine with a cork could be lost with the use of Stelvin Closures, so is a wine that ruined by the manyfailures of natural cork. Taste through five vintages of the Reserve Cabernet Sauvignon, one from thetraditional cork finish and the other with a screwcap. Determine for yourself which closure protects thewine inside, the most important part of the package in the first place.

2005 Cabernet Sauvignon Reserve - Cork

2005 Cabernet Sauvignon Reserve - Stelvin









ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS ANTHONY BIAGI PLUMPJACK WINERYNILS VENGE PLUMPJACK WINERY LETTIE TEAGUE FOOD & WINE

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Kosta Browne: Pinot Noir VisionariesDan Kosta and Michael Browne share the philosophy that each and everyone of their wines should burst with flavor, while still attaining that elusivequality of terroir – the sense of place that make the very best wines so veryspecial. Starting in 1997 from meager beginnings, Kosta Browne Wineryhas now become a Tour de Force in California Pinot Noir production. Theirwines have earned a veritable trophy room of top scores from the WineSpectator, ranking at the top of their class every year. While their wines

have become extremely difficult to attain, this opportunity will give the Pinot Noir fan an opportunity totaste every wine in the winery’s line up, including the extremely rare 4 Barrel cuvée.

Sonoma Coast Pinot Noir 2005

Russian River Pinot Noir 2005

Four Barrell 2005

Amber Ridge 2005

Garys’ Vineyard 2005

Kanzler Vineyard 2005

Keefer Ranch 2005

Koplen Vineyard 2005

Miron Vineyard 2005

Rosella’s Vineyard 2005

ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER, FRENCH LAUNDRY DAN KOSTA KOSTA BROWNE MICHAEL BROWNE KOSTA BROWNEJANET LIBERT EXECUTIVE TRAVEL

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The Sommelier Experience: The Art of Blind TastingJoin five Master Sommeliers for one of the most fun and educational tastings of theweekend. Watch, learn and participate as you join these sommeliers in a quest todetermine what the secret wines are. Taste and watch how the pros use the nose, thepalate and the process of elimination to determine the country, the region, the varietaland even the vintage of each wine. Use your new skills to unravel the secrets of the“mystery wine” served at the conclusion of this unique tasting.

Wine No. 1

Wine No. 2

Wine No. 3

Wine No. 4

Wine No. 5

Wine No. 6

Mystery Wine

ON THE PANEL: FRED DAME MASTER SOMMELIER, CONSTELLATION BRANDS PAUL ROBERTS MASTER SOMMELIER, FRENCH LAUNDRYJOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS CHRIS BLANCHARD MASTER SOMMELIER, REDD KIM BETO SOUTHERN WINE & SPIRITS

160


Silver Oak Cellars: Napa Valley vs. Alexander ValleySilver Oak is perhaps one of the most widely known California wines in the world.Started in the early 70’s, Ray Duncan and Justin Meyer had a dream to create aCabernet Sauvignon with a style all its own, one that didn’t showcase the typicallyhard and tannic characteristics of a wine that required extended aging. Rather, theywanted to create a wine that had fully developed flavors and a velvety soft texturethat could be enjoyed upon its release. Silver Oak Cellars proudly makes twodistinctly different Cabernets; one from Napa Valley and one from the AlexanderValley. Join us as we taste through five vintages each of these world class wines.

2002 Napa Valley Cabernet Sauvignon





2002 Alexander Valley Cabernet Sauvignon





ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS RAY DUNCAN SILVER OAK CELLARSDANIEL BARON SILVER OAK CELLARS ANDREW SESSA DEPARTURES

161


A Tribute to Gary Pisoni: Pinot Noir PassionWhen Eddie & Jane Pisoni purchased a 280 acre horse ranch in 1979, they hadno idea that their son Gary would some day turn it into one of the most revered PinotNoir growing sites in the world. Without a water source, Gary planted his firstPinot Noir vines in 1982. He would drive a water truck from the bottom of thevalley to the 1300 ft. elevated vineyard site to irrigate the original vines. Taking arisk, he planted own-rooted vines, rather than the typical phylloxera-resistantrootstock in an effort to attain an intensity of fruit that would be impossible toachieve otherwise. His bet paid off. The Pisoni Vineyard provides fruit for some ofthe best Pinot Noir producers in the country, including their very own, Pisoni Estate

Pinot Noir. Join us as we taste through every vintage ever produced of the boldly intense fruit-forwardPisoni Estate 1998 through 2006 vintage with Gary Pisoni himself.

2006 Pisoni Estate Pinot Noir









ON THE PANEL: SARA FLOYD MASTER SOMMELIER, SWIRL WINE BROKERS/FINE ESTATES OF SPAIN GARY PISONI PISONI ESTATEMARK PISONI PISONI ESTATE JEFF PISONI PISONI ESTATE RAY ISLE FOOD & WINE

162


Harlan Estate RetrospectiveWhat some consider to be the pinnacle of California Cult wine, Harlan Estatehas set the bar extremely high in Napa Valley. The Harlan Family establishedthe vineyard in 1984. It took years before they released their first vintage in1990, which would characterize the birth of a legend. Robert Levy, director ofwinemaking, makes sure that each grape is hand selected and de-stemmedbefore undergoing whole-berry fermentation. The juice is then placed in acombination of oak and steel tanks and then undergoes extended maceration,

which gives the wine an over-the-top intensity and concentration. Enjoy this tasting through ten vintagesof one of the most exclusive wines in the market today.

2004 Harlan Estate

2003 Harlan Estate

2001 Harlan Estate

2000 Harlan Estate

1999 Harlan Estate

1997 Harlan Estate

1994 Harlan Estate

1993 Harlan Estate

1992 Harlan Estate

ON THE PANEL: LARRY STONE MASTER SOMMELIER, RUBICON ESTATE BILL HARLAN HARLAN ESTATEDON WEAVER HARLAN ESTATE BRUCE SCHOENFELD TRAVEL + LEISURE

163


Shafer Vineyards: A Decade of Hillside SelectThe fabled Shafer Hillside Select started its road to glory in 1978. John Shafer recallshow many individuals would comment on how “soft” the wine was and would ask“how much Merlot is blended in here?” “None”, he replied. Shafer Hillside Select ismade from 100% Cabernet Sauvignon. The vines, which sit on the rugged hillsidevineyard blocks of the Stag’s Leap District estate, exemplify the richness and supplenessof the fruit. Fans know Shafer Hillside Select for its soft velvety tannins, which isconsidered to be the hallmark of Stag’s Leap District Cabernet Sauvignon. Join us foran unparalleled tasting, with John Shafer himself, through eight vintages of thislegendary wine.

2003 Shafer Vineyards, Hillside Select








ON THE PANEL: EMILY WINES MASTER SOMMELIER, FIFTH FLOOR JOHN SHAFER SHAFER VINEYARDSELIAS FERNANDEZ SHAFER VINEYARDS LETTIE TEAGUE FOOD & WINE

164


The Grands Crus of MontereyMonterey County is the largest grape growing region in California. While a majorityof Monterey County grapes are sold to some of the top producers throughoutCalifornia, the local wine growing region continues to garner grand ovations fromconsumers and the media. Join us for a mind-blowing tasting of some of the greatestMonterey County wines. We’ll taste through the amazing Cuvées from TalbottVineyards, the superbly complex single vineyard Pinot Noirs of Morgan Winery andthe ultra-rare “Orange Cap” reserves from the famed Bernardus Marinus Vineyard.

2003 Talbott Vineyards, Cuvee Audrey, Chardonnay, Monterey

2004 Talbott Vineyards, Cuvee Carlotta, Chardonnay, Monterey

2005 Talbott Vineyards, Diamond T, Pinot Noir, Estate, Monterey

2006 Morgan Winery, Double L Vineyard, Pinot Noir, Santa Lucia Highlands

2006 Morgan Winery, Rosella’s Vineyard, Pinot Noir, Santa Lucia Highlands

2006 Morgan Winery, Garys’ Vineyard, Pinot Noir, Santa Lucia Highlands

2006 Morgan Winery, Tondre Grapefield, Pinot Noir, Santa Lucia Highlands

2001 Bernardus Winery, Marinus Reserve, Carmel Valley

2003 Bernardus Winery, Marinus Reserve, Carmel Valley

2004 Bernardus Winery, Cabernet Sauvignon Reserve, Ocean Block, Carmel Valley

ON THE PANEL: FRED DAME MASTER SOMMELIER, CONSTELLATION BRANDS MARK JENSEN BERNARDUS DANIEL LEE MORGAN WINERYROBERT TALBOTT TALBOTT VINEYARDS DEAN DEKORTH BERNARDUS LETTIE TEAGUE FOOD & WINE

165


Dom Pérignon: A Retrospective TastingRichard Geoffroy, Chef de Cave of Dom Pérignon visits from France with the 1999Dom Pérignon Brut, 1993, 1990, 1973 and 1966 Dom Pérignon Œnothéque, and1996, 1990 and 1985 Dom Pérignon Brut Rosé. What more needs to be said?

1999 Dom Pérignon

1993 Dom Pérignon Œnothéque




1996 Dom Pérignon Rosé



ON THE PANEL: JOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS CHARLES CURTIS MW, MOËT HENNESSYRICHARD GEOFFROY DOM PÉRIGNON BRUCE SCHOENFELD TRAVEL + LEISURE

Rick AntleMark AyersRob BakerTed BalestreriMark BastisKristy BauerDavid BerckMichele BernahlKim BetoPat BohanMatthew BroadWendy BrodieBob BrowerBen BrownGene BurnsBob BussingerSusan CaganKate CallaghanJessica CampbellAllison CarnesSue CarotaShawn CaseyAntonio CastallanosGiulio ChezziChris ChidlawGloria ChillonCarol ChorbajianCharles ChrietzbergStephanie ChrietzbergLisa ChurchillMichelle CiakJane ClarkPeter ConiglioBob CowdreyCharles CurtisEric CushmanMargot DanielsArt DannerCara DavidJohn DillonNathaniel DimaggioScott Dopke

Barnaby DraperKathy DuronSteve DverisJeffrey ElliottMarita EstebanRommel EsteybarMike EvansDonna FerraroMolly FlemingCarole ForestJennifer FukuiJenn GarbeeBeat GigerMichael GinorLeah GoldsteinStephanie GottRod GoyaChristina GrdovicDan GreenSiobhan GreeneShannon GurleyMike HaleMark HansenStu HarrisonPaul HartWendy HeilmannJesus HernandezJoseph HestonDavid HeuckTom HlasnyCynthia HouseChris IatestaRay IsleMiranda IsmondMark JensenWhitney JewettSandra KaskyThomas KellerRobin Kelly O’ConnorDavid KinchChelsea KlatzkoGregg Koehnen

Lawrence KosickLorri KosterSeth KuninJP KyrillosLisa LaneDonna LangleyJessica LangstonLori LeFevreMary Ann LeffelDenny LeVettMike MaloonSafrina MalukiDorothy Maras-IldizKathryn McCallMickey McGuireRich MedelGretchen MelvinAnand MenonJay MeyerCindy MinorRobert MondaviMargrit MondaviTim MondaviCarissa MondaviJoe MoosavianSean MurphyRay NapolitanoJustin NewbyCarol NewmanDonna NicolettiGina NucciPaul O’DoudTom O’NealEmma ObligacionMike OprishMelissa PalmerDebbie PalomoJohn PeltonBill PerocchiCody PlottBen PonVal Ramsey

Miles ReiterNorbert ReleckerJoel RiddellPascal RifflartBrenda RoncaratiJill RoysterNancy RugusPieter RuigVince SalisburyPaul SamiereRod SchinnererJoe SchoendorfMeredith SeacreastAdam SeverSteve SniderCarey SnowdenStacey StaatermanCal StamenovMark StanichNicole SteakleyDavid StiversNatalie TaggartSeigo TakeiTodd TempalskiConnie ThornbergDon TkachenkoPatrick TregenzaNicole TrutanichKelli UldallRod UncangoFiona VanderwallKevin VaughnJames VelardeMarc VictorPatrice WardMichaela WeakleyAlicia WeberPhillip WheatleyBrett WilburAmy WilliamsJohn WinfieldCarolyne Zinko

166


Another special heart-felt thank you to the individuals who have helped to make this event so very special.Without you, this event would not be possible.

Special Thanks

SO MUCH MORE THAN A GARDEN STORE

167


Jason Alexander VinTrust, CARich Baca Rockit Bar & Grill, ILGillian Ballance PlumpJack, CAJeff Bareilles Manresa, CAKim Beto Southern Wine & Spirits, CAChris Blanchard* REDD, CAHeather Branch Eighty-One, NYMark Bright Oola, CASusan Brink Dominick’s, CABelinda Chang The Modern, NYRebecca Chapa Tannin Management, CAAndre Daher Quench Wines, AZFred Dame* Constellation Brands, CAArnaud Devulder Lever House, NYMagan Eng Kunin Wines, CADave Eriksen A Taste of Monterey, CAPat Farrell Norfolk Marriott Waterside, VAChad Feldman Shaw’s Crab House, ILHayden Felice Craftbar, NYJoe Fernandez Stark Reality Restaurants, CASara Floyd* Jorge Ordonez Wines, CAAlicia Franken Alicia Franken Consulting, MAKen Fredrickson* Nevada Wine Agents, NVPaul Fried Stark Reality Restaurants, CAAndrea Fulton Consultant, ORKevin Furtado Larkspur, CORandy Goodman Bar Avignon, ORBonnie Graves New Medici, CACarl Grubbs Oola, CAJill Gubesch Frontera Grill, ILAlicia Hahn Sierra Mar, CAJared Heber Mozza, CANick Helfrich Jardinière, CAPeter Hiers Rising Star Wine Group, CAMark Jensen Marinus, CAKurt Johnson Beaux Frères, ORBrian Kalliel Mélisse, CAJake Kosseff Extraordinary Dining Society, WA

Seth Kunin Kunin Wines, CAPeter Landa Piano Due Ristorante, NYSophie Leibowitz Craft, NYRay LeMaire Santa Lucia Preserve, CARachel Lowe Gordon Ramsay, NYDavid Lusby Craft, CALaura Maniec BR Guest, Inc., NYDana Manison Southern Wine & Spirits, CAVilma Mazaite Babbo, NYMark Mendoza Sona, CAAlexandra Montreal Rising Star Wine Group, CAJeff Moore Wildwood, ORPatrick Mullane Forbes Mill Steakhouse, CAMichael Nelson Gotham Bar and Grill, NYBrad Nugent Porter House, NYRobin Kelley O’Connor Society of Wine EducatorsAdam Olthof Henry Wine Group, CADejah Overby Ferry Plaza Wines, CARajat Parr Michael Mina, CAMathew Peterson J & L Wines, CACharlie Rizzo M&M Hospitality, VAPaul Roberts* French Laundry, CAToby Rowland-Jones Big Sur, CAByron Rudolph La Casa Seña, NMLars Rysdaal Acme Wine Co., WAThamin Saleh Bacara Resort & Spa, CAFaun Skyles Los Gatos Gourmet, CAJoe Spellman* Justin Vineyards & Winery, CALarry Stone* Rubicon Estate, CAJulie Sundean Casanova, CASteve Tindle Shaw’s Crab House, ILAnnie Turso Asiate, NYJoe Vaccaro Ella Dining Room & Bar, CABeth Von Benz Zachy’s, NYDavid Weitzenhoffer Felidia, NYEmily Wines* Fifth Floor, CADebbie Zacharias Ferry Plaza Wines, CA

A special thank you to our participating sommeliers who protect us, our friends, and our loved ones fromtrichloro anisole, brettanomyces, candida-acetaldehyde, volatile acidity, or just plain bad wine.

The Sommeliers

Remember Why You Came ToCarmel In The First Place?

Country French CuisineIn A Warm, Romantic Setting

* denotes Master Sommelier

A contemporary fusionof

food and wine

Hours:Lunch: Wed.-Sat.11:30am - 2:00pm

Dinner: Mon. - Sun.Open at 5:30pm

For reservations:(831)333-0301

www.melangerestaurant.com

168


Alfaro Family VineyardsAllan ScottAlpha OmegaAntinoriArrowoodAtalonAugust KesselerBacio DivinoBallettoBarbour VineyardsBarossa Valley EstateBeaulieu VineyardBeaux FrèresBelle GlosBenoviaBergström WineryBeringer VineyardsBernardus WineryBlackbird VineyardsBlue RockBonny Doon VineyardBrander VineyardBrochelle VineyardsBrooksCain Vineyard & WineryCalera Wine CompanyCambriaCarmel RoadCaymus VineyardsChalk HillChalone VineyardChampagne GossetChappelletChâteau d’IssanChâteau JulienChâteau LagrangeChâteau MargauxChateau MontelenaChateau St. JeanCima CollinaCliff Lede VineyardsCol SolareContinuumCorraCorté Riva VineyardsCosta de OroCristom VineyardsCrocker & StarrDeerfield Ranch WineryDeLille CellarsDolce

Domaine Nicolas RossignolDomaine SereneDow’s PortDr. LoosenDuckhorn VineyardsDutton EstateDutton-GoldfieldEl MolinoFar NienteFaustFerrari-CaranoFigge CellarsFlowersFour VinesFrank Family VineyardsFrazierFreeman Vineyard & WineryFreemark AbbeyFrias Family VineyardsGalante VineyardsGallo Family VineyardsGarguilo VineyardsGhost PinesGloria FerrerGoldeneyeGoose RidgeGraham’s PortGrgich HillsGrothGruet WineryHanzellHartford CourtHarlan EstateHeitz CellarsHidden RidgeHogueHollywood & VineHope & Grace WinesHourglassHundred AcreHyde de VillaineInman FamilyInniskillinIron HorseIrony - Gnarly HeadJaffe EstateJM CellarsJones Family VineyardsJordan WineryJorge OrdonezJorian Hill

Joseph PhelpsJosmeyerJoullianJP HarbisonJustin VineyardsKapcsándyKathryn KennedyKeenanKeller EstateKendall-Jackson Vineyard EstatesKenwoodKosta-BrowneKunin WinesKutchLa JotaLa SirenaLaird Family EstateLancaster EstateLaurent-PerrierL’AventureLinne CalodoLokoyaLouis LatourLouis M. MartiniLuceLuna VineyardsMacMurray RanchMarston Family VineyardMartin EstateMayacamasMcIntyre VineyardsMelvilleMer SoleilMiura VineyardsMoet HennessyMollydookerMorgan WineryMorlet Family VineyardsMount Eden VineyardsMuellerNickel & NickelNobiloNovyOld Bridge CellarsOlson VineyardsOpus OnePage Wine CellarsPapapietro PerryParadigmParaduxxParaiso Vineyard

Many great meals are defined by the wines that accompany. Many thanks to the wineries that haveparticipated in the First Annual Pebble Beach Food & Wine.

Participating Wineries

Parr SelectionParsonage Village VineyardPatz & HallPaul HobbsPax Wine CellarsPeay VineyardsPelerinPenfoldsPessagno WineryPeter Michael WineryPicket FencePine RidgePisoni EstatePlumpJackPrevailPride Mountain VineyardsQuintessaRameyRavenswoodRealm CellarsRevana Family VineyardRiver Ranch VineyardsRoar WinesRobert BialeRobert CraigRobert Mondavi Winery

Robert TalbottRodney StrongRombauer VineyardsRosati Family WineryRoy EstateRussian HillScheid VineyardsSchramsberg VineyardsSchweiger VineyardsScreaming EagleSebekaSelby WinerySeñaShafer VineyardsShea Wine CellarsSheldonSherwin Family VineyardsSiduriSilver Oak CellarsSolaire by Robert MondaviSoter VineyardsSource-NapaSpring Mountain VineyardSterling VineyardsStewart CellarsStonestreet

Storybook Mountain VineyardsSuacci CarciereTablas Creek VineyrardTalley VineyardsTantaraTenuta dell’ OrnellaiaTestarossaThacher WineryThe Donum EstateTorii MorTrefethenTrincheroTudor WinesTurley Wine CellarsVall LlachVeriteVineyard 7 & 8Vinoptima EstateVision CellarsVon StrasserWhitehavenWilliam ColeWilliam HillWilliams SelyemWinter

Pebble Beach® has inspired thousands of artists.

And a few engineers as well.

The Pebble Beach® Collection. lexus.com/pebblebeach

Lexus would like to thank the following for use of their art (from left to right, top to bottom): ©Shelly Cost, Julian P. Graham, ©William Mangum, Julian P. Graham, ©Linda Hartough, Pebble Beach Company, Julian P. Graham, William C. Brooks, Julian P. Graham, ©William Mangum, Julian P. Graham. Pebble Beach,® Pebble Beach Resorts,® Pebble Beach Golf Links,® Spyglass Hill® Golf Course, 17-Mile Drive,® The Lone Cypress™ and their respective underlying distinctive images are trademarks, service marks and trade dress of Pebble Beach Company. Used under license. Vehicle shown with optional equipment. Lexus reminds you to wear seatbelts, secure children in rear seat, obey all traffic laws and drive responsibly. ©2008 Lexus.

The beauty of Pebble Beach® has inspired a unique collection of vehicles from Lexus. Vehicles that include several distinct aesthetic changes, from a stunning Truffle Mica finish to custom interior accents, along with amenities inspired by the Pebble Beach® lifestyle. See the Pebble Beach® RX at your local Lexus dealer, or visit lexus.com/pebblebeach to experience a Pebble Beach® vehicle of your own.

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