Lafw 831 issuu by 831 Magazine

FOURTH ANNUAL

F E S T I VA L

FOURTH ANNUAL LOS ANGELES FOOD & WINE

SO YOU CAN

DINE YOUR WAY THROUGH L.A. Chase Sapphire Preferred ® is proud to be an official sponsor of the LA Food & Wine Festival.

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FOURTH Annual LOS ANGELES FOOD & WINE

Photo by Tyrone D. Washington

With the Chase Sapphire Preferred card, you can earn 2X the points on travel and dining at restaurants. Learn more at chase.com/sapphire

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FOURTH ANNUAL LOS ANGELES FOOD & WINE

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CEO David Alan Bernahl, II EVENT OPERATIONS Anand Menon – Chief Operating Officer Beth Lane – Director of Events Jason Miller – Event Producer – Grand Avenue Michael Weisberg – Cooking Demo Lead (BOH) Dave Eriksen – Cooking Demo Lead (FOH) Tonyia D. Sampognaro - Senior Event Coordinator Margo Daniels - Volunteer Coordinator Samantha Leurey Peach - Ticketing & Registration Lead Laura Lake – Operations Support Emily Rotolo - Operation Support Kristen DeGraff - Auction Management SPONSORSHIP, MEDIA & PR James Velarde - Vice President of Brand Relations & Business Development Lauren Klausen - Director of Corporate Relations and Sponsorship Sarah Potter – Media, VIP & Press Relations Amber Jacroux - Sponsorship Relations Manager Monique Torres – Sponsor Relations Coordinator Craig Bixel - Sponsorship Support CULINARY Dorothy Maras – Culinary Event Manager Tawnee Palmer – Culinary Liaison Mark Ayers – Culinary Lead Dory Ford – Culinary Lead Matt Gilbert – Equipment Coordinator WINE Lara Sailer Long – Executive Wine Director Evelyn Petersen – Winery Liaison Seth Kunin - Sommelier Lead Bonnie Graves – Seminar Lead Eduardo Bolanos - Cellar Lead FINANCE Tim Bussey - Chief Financial Officer Aimee Pasley - Accounting Sherri Hattori – Accounting Sarah Greeley - Accounting PUBLIC RELATIONS Wagstaff Worldwide CONTRIBUTING DESIGN Espinoza Graphics WEBSITE DESIGN & DEVELOPMENT Sun Star Media PHOTOGRAPHY AND VIDEO Craig Macneill – Event Videographer and Tribute Video Production Dave Goldman – Event Videographer and Tribute Video Production Patrick Tregenza - Event Photography Production / Design / Publishing Epicure for the 4th Annual Los Angeles Food & Wine is produced by La & Co. Ryan Zen Lama - Publisher Roshi Pejhan, Erin Hawkins - Editors Kani Canale - Grapphic Design

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30 CONTENTS Table of

6 10 13 17 30 35 45 51 129 132 137 139 146 158

Welcome Letter Our Partners Charities Schedule of Events 10 Questions for the Wine Wise Guy Cooking Demos The Court of Master Sommeliers The Chefs Antonio Galloni Featured Guest The Sommeliers Wine Seminars The Wineries Special Thanks

Join celebrity chefs, renowned winemakers, and epicurean insiders for the culinary world’s most spectacular weekend. The FOOD & WINE Classic in Aspen is America’s premier culinary event, featuring cooking demonstrations, wine tasting seminars, parties, and the famed Grand Tasting Pavilion—together in one breathtaking setting. Don’t miss this opportunity to eat, drink, mingle and enjoy a pleasure-packed weekend at the base of spectacular Aspen Mountain.

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Los Angeles Food & Wine CEO

Fellow Friends & Foodies, This year’s Fourth Annual Los Angeles Food & Wine Festival embodies the spirit of excellence. While our journey only started a few years ago… this year seems to be a time for the festival to hit its stride. Returning to Grand Avenue… one of the most iconic streets in the country and wrapped in cultural sophistication due to its amazing neighbors such as the Walt Disney Concert Hall, The Colburn School of Music, The Music Center, Grand Park, MOCA, and the almost completed Broad. The heart of downtown takes center stage at this year’s festivities as we welcome one of the most inspiring culinary lineups to date. While Food & Wine are some of the most coveted mediums of enjoyment and social interaction in human history, it now takes its natural place next to some of the most inspiring and relevant art and music institutions in the world. We are humbled and honored to be able to celebrate this passionate and cult-like past time among such world class venues, artists, and musicians.

David Alan Bernahl, II

The 4th edition of LA Food & Wine brings a plethora of incredible food and wine indulgences. The evening events on Grand Avenue include Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani on Thursday, a revisit of the Asian Night Market Hosted by Iron Chef Morimoto and on Saturday we enjoy the Lexus Presents LIVE on Grand hosted by Michael Chiarello. The Jenn-Air Master Class series includes renowned chefs like Masaharu Morimoto, Graham Elliot, Michael Chiarello, Scott Conant, Lorena Garcia and Justin Chappel. The Lexus Grand Tasting events return to LA Center Studios on both Saturday and Sunday with an exemplary array of chefs and wineries. Two exceptional dinners including a Tribute to Nancy Silverton and a Michelin Star event featuring Pierre Gagnaire, David Kinch, Michael Cimarusti and Dominique Crenn. We may wax poetic about our ideas and visions for this baby of an event… but it would be unwarranted without recognizing the partnership, friendship, and support it has taken to get to this very day. When dreamers dream, they have their best moments when shared with other inspired dreamers who can envision the same poetic moments they do… and not just dreamers… doers. Our partners have paved their way long, long, before us, and have created companies and cultures that celebrate quality, lifestyle, uniqueness, and therefore the enjoyment of life in a way we aspire to. Lexus, Delta, The Cosmopolitan of Las Vegas, Chase Sapphire Card Services, Jenn-Air, Food & Wine… we couldn’t do this without your shared vision and support. Your commitment has allowed this citywide event to flourish and grow. Moreover, our guests come for another ubiquitous reasoning… the food and the wine and the spirits and the beer.

Join Us On

lafoodwine

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#lafw

To our more than 100 chefs that spend their days toiling in their kitchens to enhance their craft…thank you. To our more than 100 wineries that have traveled from around the globe who spend years caring for their product before we get the chance to celebrate it together… thank you. To the sommeliers and mixologists who have traveled from far and wide to help us celebrate this great industry during this weekend… thank you. It’s always great to know that your hedonism can be celebrated through philanthropy. Hundreds of Thousands of dollars have been raised for local Los Angeles charities because of your enjoyment and support. This year we’re extremely proud to support Share Our Strength’s No Kid Hungry® campaign and their goal of ending childhood hunger in America by ensuring all children get the healthy food they need, every day. We hope to do more each and every year with your support and enthusiasm. We remain a lucky and humble bunch knowing we get to wake up every day and enjoy this amazing industry, this amazing group of people, and this amazing city. We hope you enjoy it as much as we do… Enjoy the Weekend!

FOURTH Annual LOS ANGELES FOOD & WINE

your guide to

EATING, DRINKING & CARRYING ON

foodandwine.com/fwx

Last year, the avalanche presence of food on social media was undeniable. With numbers never before seen, our individual food experiences- both daily and unique- were being shared globally on outlets such as Pinterest and Instagram. Hospitality brands were conquering Facebook and Twitter, and “food porn” was delighting us even when we were away from the dining table. And, it hasn’t stopped. With all the opportunities this tech explosion created for food brands, chefs, and food producers, ultimately, at the heart of it, has been the consumer. Those seeking not only new flavors but also new life experiences, have grounded the social media food boon in a simple passion for what brings us around a table together. Though the term “foodie” has threatened to become an elitist moniker, there is no denying that the joy of cooking and eating has never been at such a global high. At this year’s LAFW event, while you snap pictures, Facebook, Yelp, tweet, pin, and Instagram your lunch, dinner, wine or hors d’oeuvre, remember to also take a moment to actually relish the edible moment. The world renowned chefs at this year’s event aren’t here just to share their brands across your social networks; they’re here to share their passion for culinary elation. I am truly honored that LA & Co. was chosen to be this year’s Epicure producer. More than just an event program for the Fourth Annual Los Angeles Food & Wine, this book reads like a treasure map of all the best in today’s “foodie” world. The profiles of the world’s greatest chefs, sommeliers, and food connoisseurs that fill these pages offer up not only a library of who to remember, but signal what’s up-and-coming in the culinary landscape. And, as you enjoy the pageantry of the LAFW event, exploring world class wine tastings and venturing on savory (and sweet) adventures- we hope that the pages of this book will become a cherished keepsake of this altogether distinct and unforgettable celebration of the senses. None of this would be possible without the sponsors, advertisers, and volunteers who contribute to this singular publication. We thank them for their involvement and support. By leaving their mark on this event and book, they infuse a bit of LA flavor into a globally recognized celebration. As you partake of the best in food and wine, come find me and let’s have a toast together! Cheers! Ryan Zen Lama @ryanlama

Publisher - LA & Co.

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

FG F r a n c e l l a

G r o u p

Dan Priano 4 2 4 - 3 0 2 - 5 1 4 4 | F r a n c e l l a G r o u p. c o m

FOURTH ANNUAL LOS ANGELES FOOD & WINE

THANK YOU TO OUR PARTNERS!

FOURTH ANNUAL LOS ANGELES FOOD & WINE

THANK YOU TO OUR PARTNERS!

FOURTH ANNUAL LOS ANGELES FOOD & WINE

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FOURTH Annual LOS ANGELES FOOD & WINE

Making a difference THE CHARITIES OF LOS ANGELES FOOD & WINE The Berkley Foundation The Berkley Foundation is a non-profit organization and the philanthropic arm of Coastal Luxury Management (CLM). Since 2007, CLM has worked towards raising funds and distributing grants to local and regional organizations dedicated to promoting enriched experiences for the youth of Monterey County and beyond.

This means collaborating with a variety of organizations such as the Boys & Girls Club, Voices for Children, The Pebble Beach Foundation, the Monterey Wine & Educational Foundation and Makea-Wish, to name a few. Our goal in supporting these organizations is to help make them stronger and more vibrant places where children and families can thrive and reach their full potential. Our resources are slim in comparison to the challenges we seek to aid, so we utilize our resources carefully in order to ensure our efforts lead to effective results. With that, we remain committed to our partners and continue to look for ways in which we can further our investments within our own community, and expand upon our efforts outside those community bounds; all in an effort to create a more significant impact and lasting change on the forecast of tomorrowâ&#x20AC;&#x2122;s future. For more information, please visit: www.berkleyfoundation.org

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FOURTH ANNUAL LOS ANGELES FOOD & WINE

WHETHER YOU’RE A CHEF, A CEO, A MOM OR A KID YOURSELF, YOU CAN HELP END CHILDHOOD HUNGER IN THE U.S.

CHEF BRYAN VOLTAGGIO

A PROUD NO KID HUNGRY SUPPORTER

NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the healthy food they need where they live, learn and play. Pledge to make No Kid Hungry a reality at NoKidHungry.org

FOURTH Annual LOS ANGELES FOOD & WINE

Dear Friends, We are pleased to welcome you to the fourth annual Los Angeles Wine & Food Festival. As you sample one-of-a-kind gourmet creations, discover new and unique wines and learn about the latest culinary trends, be proud to know that your participation is supporting No Kid Hungry’s efforts to end childhood hunger across America and right here in Los Angeles. One hundred percent of proceeds from the Festival’s live auction will benefit our work. More than 16 million children in America — that’s more than one in five — struggle with hunger. In California, that number is more than one in four. The good news is that this is a solvable problem. No Kid Hungry is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. We’re doing that by connecting kids in need to effective nutrition programs like school breakfast and summer meals, and by teaching low-income families to cook healthy, affordable meals. Thanks to your support, our efforts are making a real difference. In Los Angeles, we’re working closely with the Los Angeles Unified School District to connect more children to the most important meal of the day – breakfast. Together, we’ve increased the number of kids receiving breakfast as part of the school day by 200,000 additional kids. However, our work isn’t finished, and we’ll keep fighting on behalf of our nation’s children until each one receives the nourishment they need to be successful. We would like to extend a special thank you to all of the culinary, corporate and media partners and to our many volunteers who have generously donated their time and support to make the Festival a success. We also offer our immense gratitude to to David Bernahl and James Velarde for their leadership of this event. David and James been a steadfast champion of the hunger-relief community and we are proud to be a part of the 2014 Los Angeles Wine & Food Festival. Thank you again for coming and for supporting our work. Together, we can make No Kid Hungry a reality.

Sincerely, Billy Shore Founder and Chief Executive Officer Share Our Strength NoKidHungry.org

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FOURTH ANNUAL LOS ANGELES FOOD & WINE

R E F I N E D LU X U RY | L EG E N DA RY A L LU R E

9291 Burton Way

Beverly Hills, California 90210

t 310 278 3344

lermitagebh.com

Events FOURTH Annual LOS ANGELES FOOD & WINE

Schedule of Chase Sapphire Preferred® Weekend Benefits:

Show your Chase Sapphire Preferred card at the entrance of All Grand Ave Marquee Events or Lexus Grand Tasting and receive Speed Line Access to expedite your entry into the fun! Once inside show your card and gain entry into the Exclusive Chase Sapphire Preferred Lounge featuring small bites prepared by one of the weekends Celebrity Chef paired with the wines of Trinchero Family Estates.

Thursday, August 21, 2014 Cooking Demonstration 5:30 PM - 6:30 PM

Graham Elliot Cooking Demonstration

Dorothy Chandler Pavilion - Lobby Level A creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. Chef Graham Elliot is a winner of Food & Wine’s Best New Chef Award in 2004, numerous nominations for the James Beard awards and recipient of Two Michelin Stars for his acclaimed Chicago restaurant. This exclusive demonstration is only available to VIP ticket holders for the Thursday evening marquee event and only a handful of tickets available a la carte. CHEFS: Graham Elliot of graham elliot in Chicago BEVERAGE COMPANIES: Champagne Louis Roederer

Marquee Event 7:00 PM - 10:00 PM

Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot

Grand Avenue Thursday night brings together chefs from Downtown, Westside, Hollywood and MidCity/Beverly Hills – to participate in the “Ultimate Bites of LA” walk-around tasting event presented by Chase Sapphire Preferred. Event guests will have the opportunity to sample dishes from several of the city’s most exciting culinary neighborhoods. VIP Access - Gets you early access a full 30 minutes before the General Admission and access to a VIP only cooking demonstration with Celebrity Chef Graham Elliot. Very Limited quantities are available. CHEFS: Celestino Drago of Drago Centro in Santa Monica, Ray Garcia of FIG in Santa Monica, Genevieve Gergis of Bestia in Los Angeles, Michael Hung of Faith & Flower in Los Angeles, David LeFevre of M.B. Post in Manhattan Beach, Antonia Lofaso of Black Market Liquor Bar in Studio City, Ori Menashe of Bestia in Los Angeles, Ricardo Zarate of Zarate Restaurant Group in Los Angeles, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Gabriel Ask of Montage Beverly Hills in Beverly Hills, Ari Taymor of Alma in Los Angeles, Ian Gresik of Drago Centro in Los Angeles, Elizabeth Falkner in New York, Mirko Paderno of Oliverio@Avalon Hotel/LIVELLO@L’Ermitage in Beverly Hills, Graham Elliot of graham elliot in Chicago, Jessica Koslow of SQIRL in Los Angeles, Carlos Enriquez of Patina Pastry in Los Angeles, Nico Chessa of Valentino in Santa Monica, Mark Mollica of La Vecchia Cucina in Santa Monica, Damon Gordon of Water Grill in Santa Monica, Robert Liberato of STK Los Angeles in Los Angeles, Megan Logan of Nick & Stef’s Steakhouse in Los Angeles, Elia Aboumrad of GORGE in Hollywood, Eric Greenspan of Greenspan’s Grilled Cheese in Los Angeles, Joshua Gil of Herringbone in Hollywood, and Bart Vandaele of B Too in Washington D.C.

Chef Challenge 8:00 PM

Chase Sapphire Preferred Chef Challenge

Grand Avenue Featuring the first-ever Chase Sapphire Preferred® Chef Challenge at this year’s LA Food & Wine Festival during the “Ultimate Bites of LA” walk-around tasting event presented by Chase Sapphire Preferred. The Chase Sapphire Preferred Chef Challenge will begin at 8:00 pm and feature two of Los Angeles’ most influential chefs that team up with two celebrity chefs and compete in a live cooking competition to support charities. The winning team will receive $20,000, courtesy of Chase Sapphire Preferred to support their team’s charity and an additional $5,000 will be presented to the runner-up team’s charity.

Friday, August 22, 2014 Lunch 12:00 PM - 2:30 PM

The Cosmopolitan of Las Vegas presents Faith & Flower Lunch with Michael Hung & Dominique Crenn

Faith & Flower - Dining Room This year, the Los Angeles Food & Wine Festival is planning a dynamic afternoon for an exclusive group of curious culinary and cocktail enthusiasts. Guests are invited to enjoy a one-of-a-kind dining experience featuring Chef Michael Hung & Two Michelinstarred Guest Chef Dominique Crenn of Altelier Crenn. Beginning with a reception of passed hors d’oeuvres and wine, this unparalleled lunch is then followed by a fourcourse meal paired with artisanal wines from Ferguson Crest. Accompanying the meal, guests can also explore a uniquely combined mixology philosophy with handcrafted cocktails by Mariena Mercer, Chef Mixologist at The Cosmopolitan of Las Vegas, and Mike Lay, Chief Mixologist at Faith & Flower. CHEFS: Michael Hung of Faith & Flower in Los Angeles, Ben Spungin of CLM Corporate Pastry Chef in Monterey, CA, Dominique Crenn of Atelier Crenn in San Francisco, and Indelisa Zarate of Faith & Flower in Los Angeles BEVERAGE COMPANIES: Ferguson Crest

Lunch 12:00 PM - 2:30 PM

One Pico Lunch with Sven Mede & Elizabeth Falkner Presented by Chase Sapphire Preferred

One Pico - Dining Room This year for the Los Angeles Food & Wine Festival, we’re planning an afternoon for a select group of diners to experience an unparalleled lunch with Chef Sven Mede & a Celebrity Guest Chef Presented by Chase Sapphire Preferred. Lunch at One Pico will feature a reception with passed hors d’oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEFS: Sven Mede of One Pico-By the Blue Sea Restaurant Group in Santa Monica and Elizabeth Falkner in New York BEVERAGE COMPANIES: Scharffenberger Cellars and Mulderbosch

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

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FOURTH ANNUAL LOS ANGELES FOOD & WINE Lunch 12:00 PM - 2:30 PM

Osteria Mozza Lunch with Nancy Silverton & Jonathan Waxman

Osteria Mozza This year for the Los Angeles Food & Wine Festival, we’re planning an afternoon for a select group of diners to experience an unparalleled lunch with Chef Nancy Silverton & Celebrity Guest Chef Jonathan Waxman of Barbuto, New York. Lunch will feature a reception with passed hors d’oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines and guests will journey through Osteria Mozza, Pizzeria Mozza as well as Chi SPACCA for a one of a kind lunch limited to a very intimate group of diners. There are no other opportunities to enjoy food prepared by Nancy Silverton, Jonathan Waxman, Matt Molina, Chad Colby and Dahlia Narvaez all in a span of 3 glorious hours. CHEFS: Matt Molina of Mozza in Los Angeles, Nancy Silverton of Mozza in Los Angeles, Jonathan Waxman of Barbuto NYC / Adele’s Nashville in New York, Dahlia Narvaez of Mozza in Los Angeles, and Chad Colby of chi SPACCA in Los Angeles BEVERAGE COMPANIES: Qupé Winery

Lunch 12:00 PM - 2:30 PM

Scarpetta Lunch with Scott Conant & Graham Elliot

Scarpetta This year for the Los Angeles Food & Wine Festival, we’re planning an afternoon for a select group of diners to experience an unparalleled lunch with Chef Scott Conant & Michelin Award winning Celebrity Guest Chef Graham Elliot. Lunch at Scarpetta will feature a reception with passed hors d’oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEFS: Scott Conant of Scarpetta Beverly Hills in Beverly Hills, New York, Graham Elliot of graham elliot in Chicago, and Freddy Vargas of Scarpetta in Los Angeles BEVERAGE COMPANIES: Kracher, Sohm & Kracher, Tenuta Sant’Antonio, and Cleto Chiarli

Lunch 12:00 PM - 2:30 PM

Hinoki & The Bird Lunch with Kuniko Yagi & Charles Phan

hinoki & the bird - Patio This year for the Los Angeles Food & Wine Festival, we’re planning an afternoon for a select group of diners to experience an unparalleled lunch with Chef Kuniko Yagi & James Beard Award winner Guest Chef Charles Phan of The Slanted Door. Lunch at Hinoki & The Bird will feature a reception with passed hors d’oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEFS: Kuniko Yagi of Hinoki & the Bird in Los Angeles and Charles Phan of Slanted Door Group in San Francisco BEVERAGE COMPANIES: Champagne Delamotte, Miraval, Melville, and SAMSaRA

Lunch 12:00 PM - 2:30 PM

Republique Lunch with Walter Manzke & Michael Tusk

Republique This year for the Los Angeles Food & Wine Festival, we’re planning an afternoon for a select group of diners to experience an unparalleled lunch with Chef Walter Manzke & San Francisco Celebrity Guest Chef Michael Tusk. Lunch at Republique will feature a reception with passed hors d’oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEFS: Walter Manzke of Republique in Los Angeles and Michael Tusk of Quince / Cotogna in San Francisco BEVERAGE COMPANIES: Miraval, Marqués de Murrieta, Ramos Pinto, and COS

Cooking Demonstration 5:30 PM - 6:30 PM

Iron Chef Morimoto Cooking Demonstration

Dorothy Chandler Pavilion - Lobby Level Masaharu Morimoto is the chef who put the iron in the Iron Chef franchise, first in Japan and then in the US via Iron Chef America. From Kitchen Stadium to Los Angeles, Morimoto brings his trademark skills to you in this up close and personal battle. Exclusive access to this cooking demonstration is available only to VIP ticket Holders for the Asian Night Market event and only a handful of tickets available a la carte. CHEFS: Masaharu Morimoto of Morimoto Napa in New York BEVERAGE COMPANIES: Champagne Louis Roederer

Dinner 6:30 PM - 10:30 PM

Tribute to Nancy Silverton

Vibiana A rare opportunity to recognize a woman who is acknowledged by her peers as a culinary icon. The recent recipient of the James Beard Outstanding Chef award, Nancy Silverton has delighted diners through many years of her ingredient inspired life. Very few seats are available to join us for an extravagant champagne reception followed by a five-course meal paired with exceptional wines. The chefs for the evening are Joachim Splichal of Patina in LA, Hiro Sone & Lissa Doumani of Ame in San Francisco, Michael Chiarello of Bottega in Napa, Jonathan Waxman of Barbuto in New York and Michael Tusk from Quince and Cotogna in San Francisco. CHEFS: Joachim Splichal of Patina Restaurant in Los Angeles, Jonathan Waxman of Barbuto NYC / Adele’s Nashville in New York, Michael Chiarello of Bottega in Napa Valley, Michael Tusk of Quince / Cotogna in San Francisco, Suzanne Tracht of Jar in Los Angeles, Lissa Doumani of Terra Restaurant / Urchin in Napa Valley / San Francisco, Hiro Sone of Terra Restaurant / Urchin in Napa Valley / San Francisco, Roxana Jullapat of Cook’s County, and Richard Reddington of REDD in Yountville BEVERAGE COMPANIES: Kracher, Rochioli, COS, and Champagne Alfred Gratien

Lunch 12:00 PM - 2:30 PM

Delta Presents: Taking Cuisine to New Heights, with Michelle Bernstein Cohosted by Master Sommelier Andrea Robinson

Dorothy Chandler Pavilion - Lobby Level Savor a premium dining experience preparing for takeoff on Delta’s Latin American flights. Delta teamed up with James Beard Foundation Award-winning chef Michelle Bernstein, to create a gourmet menu highlighting Michelle’s Latin-style roots and distinctive Miami cuisine. Join Delta for this first class experience featuring a sparkling wine reception followed by a four-course lunch, along with a cooking demonstration from Chef Michelle and select wine pairings curated by Delta Master Sommelier Andrea Robinson. CHEFS: Michelle Bernstein of Michy’s in Miami All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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FOURTH ANNUAL LOS ANGELES FOOD & WINE Marquee Event 6:30 PM - 8:30 PM I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company Hosted by Sang Yoon

L’Ermitage Beverly Hills - Rooftop Luxury epitomized, this is THE event to attend for anyone who loves Champagne and its parallel in extravagance, caviar. This won’t be the night for temperance as we’ve assembled an incredible line-up of just about every legendary bubbly crafted in the Champagne region – we’ll be pouring the best of the best that have made French sparklers the benchmark around the world. And did we say caviar? Come party on the rooftop of the L’Ermitage Beverly Hills, in the glamorous epicenter of the entertainment business, for our marquee event: Los Angeles Food & Wine – where celebrity meets celebrity chef! (Cameras optional.) CHEFS: Matthew Accarrino of SPQR in San Francisco, Peter Armellino of The Plumed Horse in Saratoga, Sang Yoon of Lukshon in Culver City, Mirko Paderno of Oliverio@ Avalon Hotel/LIVELLO@L’Ermitage in Beverly Hills, Greg Hozinsky of The Strand House in Manhattan Beach, and William Bradley of Addison Restaurant at the Grand Del Mar in San Diego BEVERAGE COMPANIES: Champagne Delamotte, Champagne Henriot, Champagne Louis Roederer, Champagne Perrier-Jouët, G.H.Mumm, and Champagne Michel Gonet

Captûre Wines, Alder Springs Vineyard, Ladera Vineyards, Aia Vecchia, Tenuta Sant’Antonio, Wines of Rioja Spain, Hitching Post, Fess Parker, Hunt Cellars, J. Lohr Vineyards & Winery, Trinchero Napa Valley, Stella Artois, Leffe, Hoegaarden, Stella Artois Cidre, and Kirin

Saturday, August 23, 2014 Cooking Demonstration 10:30 AM - 11:45 AM

Richard Blais Cooking Demonstration

LA Center Studios Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Richard Blais is a successful chef, restaurateur, cookbook author and television personality. After graduating from the Culinary Institute of America, Blais went on to train at French Laundry, Daniel, Chez Panisse, and el Bulli. This is a unique opportunity to get up close and personal with this young star and let him share some of the talent which has made him a successful restauranteur, chef and TV personality. CHEFS: Richard Blais of The Spence in Atlanta

Wine Seminar 10:30 AM - 11:45 AM

Marquee Event 7:30 PM - 10:00 PM Asian Night Market Hosted by Iron Chef Morimoto

Grand Avenue The Asian Night Market will feature an abundance of unique tastings using Asianinspired ingredients from some of the nation’s most influential chefs hosted by Iron Chef Masaharu Morimoto. Join us as we re-invent the classic Night Market into a multi-sensory street food experience that brings the flavor of Asian night markets from Taipei to Kuala Lumpur to Grand Avenue! Serving up traditional as well as interpretive Asian street grub from both established restaurants and mom-and-pop joints, the Night Market recreates the celebratory chaos and delicious energy of the quintessential Asian Night Market experience with a distinct West Coast flavor. Along with tastings of street food from over 25 participating restaurants and eateries, admission includes custom cocktails, sake, shochu, beer and free-flowing wine. VIP Access - Gets you early access a full 30 minutes before the General Admission and access to a VIP only cooking demonstration with event host Iron Chef Morimoto. Very Limited quantities are available. CHEFS: André Bienvenu of Joe’s Stone Crab in Miami Beach, Michael Ginor of Lola in New York, Masaharu Morimoto of Morimoto Napa in New York, Barb Batiste of B Sweet in Los Angeles, Fluff Ice of Fluff Ice in Monterey Park, CA, Brock Kleweno of Yamashiro in Hollywood, Perry Cheung of Phorage in Los Angeles, Brad Farmerie of Public / The Thomas in Napa, Wonny Lee of Hamasaku in Los Angeles, Jet Tila of Pakpao Thai in Los Angeles, Charles Phan of Slanted Door Group in San Francisco, Thi Tran of Starry Kitchen in Los Angeles, Chris Oh of Seoul Sausage Co. in Los Angeles, Jeffrey Lunak of Blue C Sushi in Hollywood, Carlos Enriquez of Patina Pastry in Los Angeles, Akira Hirose of Maison Akira in Pasadena, Jason Benavente of Nobu Los Angeles in Los Angeles, Yoya Takahashi of Hamasaku in Los Angeles, Michelle Lee of Restaurant 1833 + Cannery Row Brewing Company in Monterey, Vincent Valenzona of Patina @ The Hollywood Bowl in Los Angeles, Eddie Wong of Mr. Chow in Beverly Hills, James Ta of Fickle in Los Angeles, Tin Vuong of Little Sister in Manhattan Beach, Bart Vandaele of B Too in Washington D.C., and Tonet Tibay of Marti Chocolatt BEVERAGE COMPANIES: Somerston Wine Co, Testarossa, Tablas Creek Vineyard, Château d’Esclans, JUSTIN Vineyards & Winery, Landmark, Bernardus Winery, Kunin Wines, Champagne Henriot, Heitz Wine Cellars, Kracher, Kistler Vineyards, Miraval, Miner Family Winery, Château Lagrezette, Roederer Estate, Ramos Pinto, Scharffenberger Cellars, Marqués de Murrieta, Jordan Vineyard and Winery, Melville, Mulderbosch, Cultivate Wines, Qupé Winery, Alexander Valley Vineyards, SonomaLoeb, Long Meadow Ranch Winery, Ahnfeldt Wines, Borgoluce, Cielo Y Tierra, Adelaida Cellars, Westerly Estate Wines, Sohm & Kracher, Dolin Malibu, Skylark Wine Company,

SOMM Epiphany Wine & Food Pairing hosted by Anthony Giglio

Dorothy Chandler Pavilion - Fifth Floor, Salon C Can a single extraordinary wine and food pairing change your life? We asked some stellar wine professionals to share with us what pairings rocked their worlds, and to share those special sips & bites with us here at Los Angeles Food & Wine. Each will be presenting a wine paired with a food item to share the unique tasting moment that propelled them into wine not just as a past-time but as a career and a calling. Wines will span the globe in style and age, so don’t miss this very special seminar with America’s top somms. CHEFS: Tanya Baker of The Boarding House BEVERAGE COMPANIES: Domaine Weinbach, Coppo Winery, Penfolds Wine, Domaine Schlumberger, and Champagne David Coutelas

Cooking Demonstration 10:30 AM - 11:45 AM

Pairing Cheese & Champagne with the First Lady of Fromage

Dorothy Chandler Pavilion - Fifth Floor, Salon A In addition to being a James Beard award-winning expert on cheese, Laura Werlin also has to be just about the nicest person in the food business. She’s published six books on cheese and her most recent entitled “Mac & Cheese, Please!” will have you rethinking this classic American staple in no time. A long-time friend of Pebble Beach and Los Angeles Food & Wine, Laura returns for our Fourth Anniversary to help you understand the world of cheese in a way that is informative and fun. Oh yes, there will be champagne, paired with Laura’s hand-picked cheese selections in a seminar that sells out each year. CHEFS: Laura Werlin of Author & Cheese Expert in San Francisco BEVERAGE COMPANIES: Champagne Lanson

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

20 LAFW | 2014

“best in the world” -TRAVEL + LEISURE

FOURTH ANNUAL LOS ANGELES FOOD & WINE Grand Tasting 12:00 PM - 3:00 PM

Lexus Grand Tasting - Saturday

LA Center Studios The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from some of the world’s most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend’s biggest chef celebrities. Don’t miss this great opportunity to experience food and wine at its best. VIP Access - Gets you early access before General Admission and access to a VIP only Cooking Demonstration before the Grand Tasting. Very Limited Quantities are available. CHEFS: Matthew Accarrino of SPQR in San Francisco, Scott Conant of Scarpetta Beverly Hills in Beverly Hills, New York, David LeFevre of M.B. Post in Manhattan Beach, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Vartan Abgaryan of Cliff’s Edge in Los Angeles, Brad Farmerie of Public / The Thomas in Napa, Jason Fullilove of Malibu Pier Restaurant & Bar in Malibu, Jeff Mahin of Stella Barra Pizzeria in Los Angeles, Richard Blais of The Spence in Atlanta, Gianfranco Minuz of Locanda del Lago in Santa Monica, Zach Pollack of Alimento in Los Angeles, Bernhard Mairinger of BierBeisl Imbiss in Beverly Hills, Greg Hozinsky of The Strand House in Manhattan Beach, Steven Fretz of The Church Key in Los Angeles, Perfecto Rocher of smoke. oil.salt in Los Angeles, Kris Morningstar of TERRINE in Los Angeles, Levi Mezick of CLM Corporate Executive Chef in Monterey, McConnell’s Fine Ice Creams in Santa Barbara, Joe Vasiloff of Cafe Pinot in Los Angeles, Peter Haller of The Gorbals, and Pawan Mahendro of Badmaash BEVERAGE COMPANIES: Somerston Wine Co, Testarossa, Tablas Creek Vineyard, Château d’Esclans, JUSTIN Vineyards & Winery, Landmark, Bernardus Winery, Kunin Wines, Movia, Champagne Philippe Gonet, Giacomo Borgogno, Fantinel, Champagne Henriot, Heitz Wine Cellars, Kracher, Château Lagrezette, Kistler Vineyards, Miraval, Uproot Wines, Champagne Perrier-Jouët, G.H.Mumm, Champagne Lanson, Quintessa, Faust, Flowers Vineyard & Winery, Scharffenberger Cellars, Marqués de Murrieta, Primus, Ritual, Rombauer Vineyard, Miner Family Winery, Champagne Michel Gonet, Leviathan Wine, Sandhi Wines, Wind Gap Wines, Mayacamas Vineyards, Evening Land Vineyards, Mulderbosch, Cultivate Wines, Stags’ Leap Winery, Hunt Cellars, J. Lohr Vineyards & Winery, Trinchero Napa Valley, Pessagno Winery, Qupé Winery, Westerly Estate Wines, Sohm & Kracher, Brewer-Clifton, Ferguson Crest, Gundlach Bundschu Winery, Ladera Vineyards, Alder Springs Vineyard, Melville, Ahnfeldt Wines, Etude Wines, Fess Parker, Skylark Wine Company, Stella Artois, Leffe, Hoegaarden, Stella Artois Cidre, and Goose Island

Cooking Demonstration 3:30 PM - 4:45 PM

Mad Genius Tips with FOOD & WINE’s Justin Chapple & Wine Expert Anthony Giglio

LA Center Studios As the Associate Test Kitchen Editor at FOOD & WINE, Justin tests and develops hundreds of recipes a year for the magazine, foodandwine.com and other digital projects, Justin also teaches wonderfully oddball kitchen hacks—peeling hard-boiled eggs with a spoon, making perfect cake layers using dental floss—in a weekly video series, Mad Genius Tips. A must attend event for amateurs and professionals alike. Wine Expert Anthony Giglio stars as a special guest with some inside tips on wine. BEVERAGE COMPANIES: Captûre Wines

Wine Seminar 4:30 PM - 5:45 PM

Delta Presents: Top Taster for Top Fliers Top Taster for Top Fliers

Dorothy Chandler Pavilion - Fifth Floor, Salon A Think your wine tasting skills are first-class? We challenge you to an evening of nonstop fun to see if you can pass this blind wine challenge with a travel perk: two talented

(or just lucky) consumer tasters will win a pair of domestic tickets on Delta! Whether you are a wine expert or fly by the seat of your pants, you and 10 top LA sommeliers will take a world-class wine tour guided by Delta Master Sommelier Andrea Robinson and fellow LA Master Sommelier Michael Jordan. You’ll learn to blind taste the Masters’ way, enjoying 6 world-class wines as you see what it’s like for a pro preparing to perform their personal best on the Master Sommelier test. We’ll toast the talents of the winning tasters with bubbles and bites - good luck and keep climbing!

Beer Seminar 4:30 PM - 5:45 PM

the Butcher , the Baker , the Belgian Beer Maker

Dorothy Chandler Pavilion - Fifth Floor, Salon A Beer is the world’s most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. Delve into some of the best with morsels of food masterfully prepared to pair perfectly with the brews. BEVERAGE COMPANIES: Stella Artois

Cooking Demonstration 5:30 PM - 6:30 PM

Michael Chiarello Cooking Demonstration

Dorothy Chandler Pavilion - Lobby Level Marrying Italian cuisine with California style has turned Chef Michael Chiarello into a household name. Join us as Michael explores the romantic side of la dolce vita, bringing his trademark cooking and relaxed “Napa Style” entertaining expertise in an exclusive, only at LA Food & Wine Master Class. Come explore Michael’s techniques as you learn to bring effortless Italian elegance to your own home and table. Exclusive access to this cooking demonstration is available only to VIP ticket Holders for Lexus Presents LIVE on Grand event and only a handful of tickets available a la carte. CHEFS: Michael Chiarello of Bottega in Napa Valley BEVERAGE COMPANIES: Chiarello Family Vineyards

Dinner 6:30 PM - 10:30 PM

Dining with the Michelin Stars - Pierre Gagnaire, Michael Cimarusti, David Kinch & Dominique Crenn

Vibiana This is the ultimate dining experience! We’ve invited a starry constellation of Michelinlauded chefs whose combined brilliance shines. One extraordinary meal prepared for a select few by a line-up like none other. Pierre Gagniere of Twist at the Mandarin Oriental in Las Vegas, David Kinch of Manresa in Los Gatos, Dominique Crenn of Atelier Crenn in San Francisco and Michael Cimarusti of Providence in Los Angeles. CHEFS: Michael Cimarusti of Providence in Los Angeles, Pierre Gagnaire of Twist at Mandarin Oriental, Las Vegas in Las Vegas, Dominique Crenn of Atelier Crenn in San Francisco, and David Kinch of Manresa in Los Gatos BEVERAGE COMPANIES: Kracher, Champagne Krug, and Sohm & Kracher

Marquee Event 7:00 PM - 10:00 PM Lexus Presents LIVE on Grand hosted by Michael Chiarello

Grand Avenue Lexus presents an unbelievable strolling reception, capped with an extraordinary musical performance! 25 chefs and 200 wineries will serve up delicious tastings for you to enjoy while enjoying the Cityscapes of one of the greatest cities in the world. This is the culmination of a city-wide celebration of all things Food, Wine, Celebrity, Music and Los Angeles. VIP Access - Early access to the event. A private cooking demonstration and reception with Chef Michael Chiarello. Very Limited Quantities are available. CHEFS: Ben Ford of Ford’s Filling Station At J.W. Marriott LA Live in Los Angeles, John

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

22 LAFW | 2014

F O R D I N N E R R E S E R VAT I O N S 8 7 7. 6 6 7. 0 5 8 5 O R R O S E R A B B I T L I E .C O M

O N LY AT

FOURTH ANNUAL LOS ANGELES FOOD & WINE Cox of Sierra Mar at Post Ranch in Big Sur, Timothy Hollingsworth in Los Angeles, Jonathan Grahm of Compartes Chocolatier in Los Angeles, Wesley Holton of Rose. Rabbit. Lie. in Las Vegas, Walter Manzke of Republique in Los Angeles, Nancy Silverton of Mozza in Los Angeles, Gregorio Stephenson of Nobu Malibu in Malibu, Lorena Garcia of Lorena Garcia Cocina/Lorena Garcia Tapas in Miami, Neal Fraser of Redbird | Vibiana | BLD | Fritzi Dog in Los Angeles, Lincoln Carson of Superba Food + Bread, Michael Chiarello of Bottega in Napa Valley, Ernesto Uchimura of Plan Check Kitchen + Bar in Santa Monica, Adrian Giese of Mastro’s Steakhouse, Joseph Conrad of Bourbon Steak in Glendale, William Bradley of Addison Restaurant at the Grand Del Mar in San Deigo, Marcel Vigneron of Marcel’s, Chad Colby of chi SPACCA in Los Angeles, Tanya Baker of The Boarding House, Viet Pham of Ray’s & Stark Bar in Los Angeles, Steve Samson of Sotto in Los Angeles, Alex Reznik of Ditmas Kitchen & Cocktail, Fabian Gallardo of Petty Cash Taqueria, Bart Vandaele of B Too in Washington D.C., and Kaleo Adams of The Polo Lounge at The Beverly Hills Hotel BEVERAGE COMPANIES: Somerston Wine Co, Testarossa, Tablas Creek Vineyard, JUSTIN Vineyards & Winery, Landmark, Bernardus Winery, Château d’Esclans, Kunin Wines, Champagne Henriot, Heitz Wine Cellars, Kracher, Château Lagrezette, Kistler Vineyards, Miraval, Miner Family Winery, Roederer Estate, Ramos Pinto, Scharffenberger Cellars, Marqués de Murrieta, Jordan Vineyard and Winery, Melville, Mulderbosch, Cultivate Wines, Qupé Winery, Alexander Valley Vineyards, SonomaLoeb, Long Meadow Ranch Winery, Ahnfeldt Wines, Borgoluce, Cielo Y Tierra, Adelaida Cellars, Westerly Estate Wines, Sohm & Kracher, Dolin Malibu, Skylark Wine Company, Captûre Wines, Alder Springs Vineyard, Ladera Vineyards, Aia Vecchia, Tenuta Sant’Antonio, Wines of Rioja Spain, Hitching Post, Fess Parker, Hunt Cellars, J. Lohr Vineyards & Winery, Trinchero Napa Valley, Stella Artois, Leffe, Hoegaarden, Stella Artois Cidre, and Goose Island

Sunday, August 24, 2014 Cooking Demonstration 10:30 AM - 11:45 AM

Scott Conant Cooking Demonstration

LA Center Studios Scott Conant brings a deft touch and unwavering passion to creating food with soul. Chef Conant is a winner of numerous awards including Food & Wine’s Best New Chef in 2004 and multiple James Beard Award nominations. The creative visionary behind the Scarpetta restaurants and author of several cookbooks showcases his culinary chops in this exclusive event available only to VIP ticket holders for the Lexus Grand Tasting event on Saturday. CHEFS: Scott Conant of Scarpetta Beverly Hills in Beverly Hills and New York

Wine Seminar 10:30 AM - 11:45 AM

Junk Food & Killer Wines with Anthony Giglio

Dorothy Chandler Pavilion - Fifth Floor, Salon A Let’s face it – there are times when even the most “foodie” among us craves good old-fashioned comfort food. Join Anthony Giglio as he indulges in some of his favorite guilty pleasure foods while pairing them with great wines. From salty snacks to sweet-tooth no-no’s, eating wrong means you can still drink right! BEVERAGE COMPANIES: Miraval, Ramos Pinto, Scharffenberger Cellars, Vietti, and Badia a Coltibuono

Wine Seminar 10:30 AM - 11:45 AM

Cocktail Revolution with Julian Cox & Chef Timothy Hollingsworth

Dorothy Chandler Pavilion - Fifth Floor, Salon C The Cocktail Revolution is upon us and the mixology scene in Los Angeles has never been more vibrant and diverse. This is a unique opportunity to understand the harmony

of food with cocktails and the influence that Chefs have on the modern cocktail culture. The French Laundry alumni Chef Timothy Hollingsworth will prepare small bites of food while Rivera barsmith Julian Cox leads us through a cocktail journey that will have you buzzing...literally. Cocktail Revolution is upon us and the mixology scene in Los Angeles has never been more vibrant and diverse. This is a unique opportunity to understand the harmony of food with cocktails. The French Laundry alumni Chef Timothy Hollingsworth will prepare small bites of food while Rivera barsmith Julian Cox leads us through a cocktail journey that will have you buzzing...literally. CHEFS: Timothy Hollingsworth in Los Angeles

Grand Tasting 12:00 PM - 3:00 PM

Lexus Grand Tasting - Sunday

LA Center Studios The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from some of the world’s most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend’s biggest chef celebrities. Don’t miss this great opportunity to experience food and wine at its best. VIP Access - Gets you early access before General Admission and access to a VIP only Cooking Demonstration before the Grand Tasting. Very Limited Quantities are available. CHEFS: André Bienvenu of Joe’s Stone Crab in Miami Beach, John Cox of Sierra Mar at Post Ranch in Big Sur, Michael Ginor of Lola in New York, Masaharu Morimoto of Morimoto Napa in New York, John Sedlar of Rivera in Los Angeles, Ben Spungin of CLM Corporate Pastry Chef in Monterey, CA, Laura Werlin of Author & Cheese Expert in San Francisco, Evan Funke of Bucato in Los Angeles, Ben Cohn of Westside Tavern in Los Angeles, Nick Shipp of Upper West in Santa Monica, Mette Williams of Culina, Modern Italian at the Four Seasons in Los Angeles, Anthony Carron of 800 Degrees Neapolitan Pizzeria in Los Angeles, William Werner of Craftsman & Wolves, Philip Pretty of Fundamental LA in Los Angeles, Chris “C.J.” Jacobson of Girasol in Studio City, Robbie Wilson of Mattei’s Tavern in Los Olivos, Brian Huskey of Formosa Cafe in West Hollywood, Fernando Darin of Patina Restaurant Group in Hollywood, Christian Page of Willy B.’s in Los Angeles, Dustin Taylor of Michael’s in Santa Monica, Kevin Luzande of Acabar, and Luigi Fineo of Riva Bella BEVERAGE COMPANIES: Somerston Wine Co, Testarossa, Tablas Creek Vineyard, Château d’Esclans, JUSTIN Vineyards & Winery, Landmark, Bernardus Winery, Kunin Wines, Movia, Champagne Philippe Gonet, Giacomo Borgogno, Fantinel, Champagne Henriot, Heitz Wine Cellars, Kracher, Château Lagrezette, Kistler Vineyards, Miraval, Uproot Wines, Champagne Perrier-Jouët, G.H.Mumm, Champagne Lanson, Quintessa, Faust, Flowers Vineyard & Winery, Scharffenberger Cellars, Marqués de Murrieta, Ritual, Primus, Rombauer Vineyard, Miner Family Winery, Champagne Michel Gonet, Leviathan Wine, Sandhi Wines, Wind Gap Wines, Mayacamas Vineyards, Evening Land Vineyards, Mulderbosch, Cultivate Wines, Stags’ Leap Winery, Hunt Cellars, J. Lohr Vineyards & Winery, Trinchero Napa Valley, Pessagno Winery, Qupé Winery, Westerly Estate Wines, Sohm & Kracher, Brewer-Clifton, Ferguson Crest, Gundlach Bundschu Winery, Ladera Vineyards, Alder Springs Vineyard, Melville, Ahnfeldt Wines, Etude Wines, Fess Parker, Skylark Wine Company, Stella Artois, Leffe, Hoegaarden, Stella Artois Cidre, and Goose Island

Cooking Demonstration 3:30 PM - 4:45 PM

Lorena Garcia Cooking Demonstration

LA Center Studios Venezuelan-born chef, restaurateur, TV host and published author Lorena Garcia is one of the country’s leading Latina chefs. A judge and investor on NBC’s“America’s Next Great Restaurant” and a guest chef on the season finale of Bravo’s “Top Chef All-Stars,” she also competed on season four of Bravo’s “Top Chef Masters”. This is an incredible opportunity to meet Chef Lorena and sample some bites of the cuisine that best showcases her talents. CHEFS: Lorena Garcia of Lorena Garcia Cocina/Lorena Garcia Tapas in Miami

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

24 LAFW | 2014

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FOURTH ANNUAL LOS ANGELES FOOD & WINE

Ten

Credit:“Charlie Perry/BFAnyc.com”

Questions for The Wine Wise Guy By Anthony Giglio, a.k.a. @WineWiseGuy

I have been drinking wine my entire life (mostly responsibly!) and have been lucky enough to make a living writing about it for a little over two decades. I like to joke that my first drink was actually in utero, because my mom, like many moms in the 1960s, smoked, died her hair and drank happily and heartily throughout her pregnancies. As a boy, helping to set up for those mythical, all-day Sunday suppers in my grandparents’ basement in Jersey City, I dispensed wine from gallon jugs into carafes and then filled each of the rocks glasses set 30 LAFW | 2014

in front of no less than 20 places on any given week. And these glasses included my own, as well as those of my siblings and cousins, as we were allowed to drink wine diluted with cream soda, which we called “Spaghetti Spritzers.” They may sound terrible, but they probably tasted better than the cheap jug wine the adults were drinking straight up. What this taught us kids, or at least me for sure, was that wine belonged on the table along with all the other condiments — the salt and pepper, the crushed peperoncino peppers, the grated Parmigiano-Reggiano — to make whatever was on the plate taste better.

FOURTH Annual LOS ANGELES FOOD & WINE

We were a blue-collar, working class lot, for sure, and I’ve carried this sensibility with me into adulthood. It has served me well as I continually try to maintain perspective while working in a hoity-toity business. When I signed up for Twitter five years ago, I struggled to come up with a handle that said “wine” and “lifestyle” and “keeping it real” without sounding pretentious. That’s how I landed on @WineWiseGuy. I’m an Italian kid from Jersey: We’re all wise guys. My job just happens to be a little fancier than others’. When I began writing about wine for Details my editor and I would talk about all of the questions I fielded on a daily basis, via email, text, and, from the old guard, phone calls. Thus was born “Ask the Wine Wise Guy,” a weekly Q&A column on Details.com that answers questions from readers every Tuesday. There are too many to list here, so I’ve picked what amount to my Top 10.

1. Do Those WineAerator Gadgets Really Work? Don’t pay them any mind—they’re gimmicky and expensive. If you’re not familiar with them, they look like fancy funnels through which you pour wine to aerate it, which, in theory, will help open the bouquet and soften bitter tannins. For the record, I aerate all of my wines simply by pouring them into a large wine glass or a decanter, which, depending on whether I’m out glamping, could also be a large, empty soda bottle. A couple of companies that make these doohickeys sent them to me for test drives, and while I admit that I wanted to believe they worked, when I tasted the wines “blind,” not knowing which was which, the improvements were imperceptible. In the end, I tend to think of them as pricey sex toys—and I don’t need them.

2.What Are the Most Versatile Wines to Bring to Summer Parties? These acidic red, white, and sparkling wines satisfy with every sip.

At summer parties you’ll want to bring along a bottle of wine that’s not only satisfying on its own, but will also pair with a wide range of foods. During the summer months, the refreshment we crave more than anything is acidity. That’s why lemonade is so thirst quenching. In wines, acid plays a primary role, no matter what color or style. Without acidity, wine is off-balance. And even the thickest, most famous dessert wines (see: Sauternes) have, at their core, a good deal of refreshing acidity to balance all of that intense sweetness. Below, see our recommendations for what to bring to your Independence Day bash—with multiple options for finicky fans of red, white, and sparkling wines. WHITE WINES I adore Sauvignon Blanc from anywhere, but I’m partial to New Zealand, the Loire Valley, and Italy’s Friuli and Alto Adige regions (where it’s called simply Sauvignon). I also recommend Rieslings from Alsace, Germany, and Washington; Pinot Blanc and Pinot Gris from Oregon and Alsace; Gruner Veltliner from Austria; and Albarino from Spain’s Rias-Baixas region. These are all safe bets, likely to be unoaked (or just lightly oaked), and yet full of complex aromas and flavors—expect citrus, peach, apple, pineapple, and/or apricot. RED WINES You’ll want to stay away from anything too rich, heavy, tannic or alcoholic. Leave the Cabs, Zins, and Syrahs for the steak dinners at night. I always bring Gamay-based wines, specifically Beaujolais, to grilling parties. And while I love a decent “Beaujolais-Villages” (an intermediate-level grade), I highly recommend you put in the extra effort to find a Beaujolais from one of the 10 Crus (like Brouilly, Chenas, or Moulin-a-Vent). Consider also Pinot Noir from everywhere, but especially red Burgundy from France; Sangiovese-based wines from Tuscany, including Chianti Classico and Vino Nobile di Montepulciano; and Zweigelt from Austria. Remember to lightly chill the reds; “room temperature” tends to be too hot to serve on a hot day.

SPARKLING WINES Anything labeled ‘Brut’ (which is “dry”) will deliver bright acidity, but watch out for ‘”off-dry” and “extra dry” wines, which are actually sweeter and can blunt acidity. However, if you’re pairing wine with spicy BBQ sauce, then by all means try an off-dry sparkler—look for bottles classified “demisec,” like Champagne Nicolas Feuillatte’s new D’Luscious Rosé. Also consider Lambrusco, an effervescent red from Italy that comes in dry and off-dry styles. They are always a hit at parties—unusual, colorful, and surprisingly quaffable. My favorite producers include Pederzana, Lini, and Medici Ermete. 3. How Long Does a Bottle of Wine Last in the Fridge? WHETHER THE BOTTLE has been opened or not, the short answer is: Not very long. Let’s start with a never-opened bottle of wine. The problem with your kitchen fridge is that, unlike Betty Draper’s fridge on Mad Men (which had to be defrosted regularly back in the 1960s), today’s models are frost-free, which means they’re constantly dehumidifying the contents. So, wine stored in your fridge is at risk because the cork is being sucked dry, slowly, every day. Now, I know what you’re thinking: I wish I could wake up in that fridge every morning! But you can’t. And your wine shouldn’t either, or at least not for more than a couple of weeks. Best to store your wines in the coolest, darkest part of your house or apartment, and then chill them only once you’re ready to drink them. So, what about that bottle of wine you didn’t quite finish last night? Store it in the fridge for exactly one night, and no more than that. Air in the bottle is, generally, a bad thing, so once you pull the cork the clock starts ticking. Put the cork back in the bottle, put it in the fridge, and let the air trapped in the bottle do some good: It’ll help open the wine up a bit more—but hopefully not too much. You’ll never know until you taste it the next day...

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4.Isn’t It Wrong to Pair Red Wine With Fish? The answer: Whenever I get this question via e-mail, I wonder if it’s been stuck in my server since 1989—the year the book Red Wine With Fish by Joshua Wesson and David Rosengarten was released. That book was supposed to assure a nation of winerule followers that it was okay to ignore the ridiculous old adage: “White with white meats, red with the rest.” Well, the confusion still persists. Hear ye, hear ye: Light red wines (like Gamay/Beaujolais, Pinot Noir/Burgundy, to name only a few) make perfect partners with fish of all colors and stripes. Apart from, say, a delicate white skate wing sautéed in butter, I can think of dozens of combinations of seafood that work beautifully with red wine. But it’s all about how you prepare the dishes. In my house, after I quickly sauté any fish in olive oil, I make a sauce with a couple of brightly acidic cherry tomatoes, a pinch of herbs, and a squeeze of lemon. Pinot Noir is almost always a great pairing for this method. 5. Which Other Wines Taste Like Sancerre? FIRST, LET’S DEFINE Sancerre for our friends who aren’t fluent in Sauvignon Blanc, which is the grape most often used to make wines from the Sancerre region of France. There’s a big difference between the $10 “New World” Sauvignon Blancs you buy from Chile, New Zealand, California, and the ones that come from “Old World” Europe. Sauvignon Blanc hails from Bordeaux, where, according to DNA testing, it got together with Cabernet Franc to create the love child Cabernet Sauvignon. However, Sauv Blanc is better known as a product of the Loire Valley in northwest France. The climate, in general, tends to be cool, so the wines tend to be lighter in body than their New World brethren. The best of these wines hail from the Upper Loire, the east end of the valley, just south of Paris, specifically from the town of Sancerre. They tend to be distinguished by grassy, spicy aromas and lively, mouthwatering acidity. They are also typically characterized as being “bone dry,” expressing distinct minerality (“steely” or “flinty” notes). And unlike many New World Sauv Blancs, they are rarely oaked, which is why they are downright magical with oysters splashed judiciously with classic mignonette. When I became a sommelier 20 years ago 32 LAFW | 2014

they were priced under $20 and thought of as elegant table wines. Today they are considered pedigreed, and cost $40 or more when made by great producers (see: Alphonse Mellot; Pascal Cotat; Lucien Crochet; Didier Dagueneau; Hippolyte Reverdy; Vacheron—to name but a few). To find wines that taste like Sancerre but don’t cost as much, look to the villages and towns that surround the region. Ask your retailer or sommelier for recommendations from Pouilly-Fumé, Menetou-Salon, Quincy, and Reuilly. You shouldn’t be surprised to find that some of that the best producers (mentioned above) also make excellent wines in these satellite areas. Pouilly-Fumé, for example, is just across the river from Sancerre proper. One of my favorites is Baron Patrick de Ladoucette Pouilly-Fumé (pictured above, right), which retails for around $30. But if you’re buying a bottle for me, do splurge on de Ladoucette’s ‘Baron de L’ (pictured above, left), a zesty, citrusy beauty that boasts aromas and flavors ranging from grapefruit and pineapple to citrus pith and bitter nettles. It retails for around $75, and is worth every penny if you can find it. 6. What Are Some Quick Ways to Chill a Bottle of Wine? 4 ways to lower the temperature fast, without diluting your drink. AN APPALLING NUMBER of servers—at home and at restaurants—don’t understand wine temperatures. They think reds should be served “room temperature,” which is almost always too warm since our 72-degree homes are hotter than the 56 degree cellars that originally housed wines. And they think whites ought to be served ice cold straight out of the fridge, which is frequently so cold you can’t taste any subtle flavors (even if it does go down “easy”). If you just need to get wines—white, red, and rosé—cool in a hurry and don’t care so much about achieving temperature nirvana, do not stuff a bottle in the freezer for a few hours and donot add ice to the wine glass in the hopes that you can drink it faster than the cubes dilute the contents. Try instead one of these four cooling tricks.

will keep it cool for at least an hour. PROPER BATH:

Nothing works as well as a proper ice bath to power-chill any wine (or beer, for that matter). However, you need more than just ice to make this work; you need water, too. Fill an ice bucket up with ice, then halfway up with water, then drop bottles into the bath. If there’s room for more water, add it. For big parties pull out the big bucket, like this one, or even a garbage pail or bath tub, and do the same. SUPERFAST BATH:

If you’re trying to chill Champagne super-fast, or building an ice bath for a long party, salt is the secret weapon. Depending on the size of the bucket or tub, Add a cup of salt (I use Kosher) for every gallon of water. Make a slurry in the bowl first, whisking the salt with warm water to dilute it. Then dump the ice on top and add cold water quickly. What’s the difference between this and the proper bath above? When ice melts in water, it stays at 32°F until it melts away (and gets warmer). When ice meets salt, it melts so quickly at first it uses its own thermal energy to turn into water, but that water chills down much, much colder to, say, around 15°F. EMERGENCY HEAT SOLUTION:

When serving wine outside in summer, it doesn’t matter how well you chill the wine; it heats up fast. I keep red and green grapes in my freezer and use them like ice cubes, except they don’t add water to the wine like regular cubes. 7. Is Prosecco Really Just the Poor Man’s Champagne?

GIVEN THAT SO many bartenders and waiters call anything served in a flute-shaped glass “Champagne,” it’s no wonder people think Prosecco is Champagne. Unfortunately, the two are vastly different despite the fact that they’re both bubbly. First, Champagne is really a subset of sparkling wine and by French law must be made in the Champagne region to merit the label—and QUICK AND EASY: with any combination of these three grapes: I keep Rapid Ice Wine Cooler re-freezable Chardonnay, Pinot Noir, and Pinot Meunier. sleeves in my freezer. They may look cheesy Everything else in this world, no matter how but they work efficiently, and if the bottle is good or bad, is just sparkling wine (though already cool before you cover it, this doohickey it may also have a special designation like

Proseccco, which signifies that it was made in Italy and uses Glera grapes). Second, Champagne is made in a very unique—and labor-intensive—way. All sparkling wines go through two fermentations; the first to turn grape juice into wine, and the second to give the wine bubbles. It’s that second process that makes a world of difference. Champagne producers— and anyone who uses the “Traditional Method”—take great pains to execute that second fermentation in the bottle, which is a colossal pain in the neck, because when that fermentation ends, you have to separate the lees (solids leftover from fermentation) from the wine, withoutlosing the bubbles that have been trapped in the bottle as a result of that second fermentation. This is why these wines cost so much money: the slower and more painstaking the winemaking process, the more complex— and expensive—the result. A simpler method, called the Charmat process, works in such a way that the second fermentation occurs in large tanks and is produced quickly—as opposed to over several years. Prosecco is made in the Charmat method. Apart from region, grape, and price, the greatest difference between these two styles is taste: Traditional Method sparklers possess complex, toasty, biscuity aromas and flavors, while tank-made sparklers pack more fresh fruit aromas and flavors. You get what you pay for, but sometimes a glass of Prosecco that tastes like just-picked peaches and apricots is exactly what you’re looking for at a fraction of the cost. So my final answer is: No, Prosecco is not merely the poor man’s Champagne, though it isusually less expensive than the French stuff. 8. How Many Bottles Should I Keep in My Home at One Time?

them. I, on the other hand, believe that we should buy wine with the intention of drinking it within a reasonable time limit—say, up to five years from its vintage date. Any longer than that and you could risk losing it (the wine could get corked or cooked). Unlike a Perdue Oven Stuffer Whole Roaster chicken, there’s no little white button that pops up on your wine bottle to tell you it’s ready. More often than not, those bottles that you’re holding hostage in that nailed-shut casket will be cooked by the time you think they’re “ready.” There are no guarantees. Drink while you can. 9. Aren’t Screw Caps Used Only on Inferior Wines? Not really. Winemakers—and drinkers—like them for their practicality (no special tool needed), dependability (the seal is better than cork), and ease of use (you don’t need to be a pro bartender to open them). Incidentally, if you find yourself on Jeopardy!, the most common brand name for these caps is Stelvin Closures. They may look like the topper on the Boone’s Farm bottles of your youth, but they’re far more sophisticated. Don’t get me wrong—I appreciate the ceremony and romance of pulling the old cork, but I think that cork is best served in bottles that need a couple of years to age, not those we buy to drink right now. Which is the major difference between the two toppers: Cork allows the wine to age and develop further, while the screw cap hermetically seals and keeps it fresh. 10. Which Wines Won’t Ruin My Chocolate Dessert?

I HOST A lot of “Champagne and Chocolate” seminars. For the record: I think this is a terrible No more than the number you can drink if you pairing. But I do my best to build a menu for opened a bottle a day for the next three years. those who insist on this particular combo. Let me give you the round number: 1,000. The problem is that nearly all Brut (dry) Sure, that’s an absurd number, but if you’re a Champagnes have a pronounced acidity that wine collector, you like absurd. You covet wine produces tart flavors when paired with the bottles like trophies. And if you get a whole cacao in milk or dark chocolate. There are case in a fancy wooden box, you don’t even better solutions. The key is to match intensity pull the nails out of the lid (and when you show of the chocolate with the intensity (and style) your collector buddies the tightly shut virgin of the wine, balancing sweet, bitter, acidic, and box, they can all get tight in the pants with you). fruity. A couple of years ago Godiva asked You know what I call those boxes? Caskets! me to come up with creative pairings for a You know why? Because you don’t even care class I co-taught with chef chocolatier David if the wine under the lid is alive or dead. Robert Funaro at the annual New York City Wine & Parker told you to wait 20 years before opening Food Festival. The pairing strategies, shown

below, explain why certain types of sweets taste better with particular wines. If nothing else, keep in mind that sweet desserts may be among the toughest dishes to complement with booze. Cheese, on the other hand, is a breeze. WHAT TO PAIR WITH MILK AND WHITE CHOCOLATE

The average candy bar has a higher percentage of sugar, and a smaller percentage of chocolate liquor, than what’s found in dark chocolate. Prominent flavors include cocoa, brown sugar, vanilla, caramel and honey. As a general rule, sweeter chocolate needs sweeter wine—or else the wine may taste tart. Milk chocolate and chocolate top the sweetness chart; both exhibit creaminess and fruit, rather than dark chocolate bitterness. Top choices: Muscat, a white dessert wine with peach and apricot flavors; Tawny Port, a fortified wine, is a consistently strong match with milk chocolate; a fruit-forward Pinot Noir or light-body, fruity Merlot. WHAT TO PAIR WITH SEMISWEET CHOCOLATE Dark chocolate with 50 percent to 69 percent cacao has strong, complex flavors, with nuances that can be nutty, spicy, floral, earthy, fruity, and caramel-ish. The aftertaste is balanced, not too sweet. Top choices: Fortified, fruity wines like Banyuls and Ruby Port have aromas of cocoa or chocolate, as well as cherry, raspberry, or other berry fruit; mediumbodied reds with soft tannins, like Cotesdu-Rhone (think: Grenache and Syrah), will complement the fruity notes in chocolate, as well as accent the peppery notes; Zinfandel brings out chocolate’s spicy nuances, too. WHAT TO PAIR WITH DARK/ BITTERSWEET CHOCOLATE The most intense, richly-flavored dark chocolate is 70 percent to 100 percent cacao, and pairs best with stronger red wines with concentrated fruit notes. While you might think the tannin in some reds is too powerful for chocolate, the cocoa butter in chocolate balances the astringency and dryness of the tannins. Top choices: Cabernets (including Bordeaux blends) and Zinfandels are terrific with bitter chocolate; Vintage Port is excellent, too, especially if the chocolate has nuts to parallel their inherent nuttiness.

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WHAT WILL A DETAIL SPARK? It could be anything. An idea. A feeling. A world of possibility. It’s what you’ll discover with the new Jenn-Air® gas cooktop. It offers powerful heat and refined control, with an 18,000 BTU burner that goes as low as 2,200 BTUs. And its simmer burner gives you an even more delicate flame. Sleekly redesigned, its details can take a kitchen— or an evening—somewhere entirely new. Discover more at jennair.com 34 LAFW | 2014

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DEMOS

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JENN-AIR Master Class Culinary Stages

oak it in. Before your eyes, a pantheon of culinary and epicurean stalwarts will translate decades of practice into take-out sized

morsels of knowledge. Their instinctive movements and careful precision will create a theater to delight all of the senses. With time, their tutelage will become your inspiration to pursue a greater experience in the kitchen; to dazzle and engage your friends and family, much as you were captivated by the grand exhibition of culinary prowess here at Los Angeles Food & Wine.

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Graham Elliot Cooking Demonstration Dorothy Chandler Pavilion-Lobby Level 1| August 21, 2014 5:30pm - 6:30pm

A creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. Chef Graham Elliot is a winner of Food & Wineâ&#x20AC;&#x2122;s Best New Chef Award in 2004, numerous nominations for the James Beard awards and recipient of Two Michelin Stars for his acclaimed Chicago restaurant.

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Iron Chef Morimoto Cooking Demonstration Dorothy Chandler Pavilion-Lobby Level 1| August 22, 2014 5:30pm - 6:30pm

Masaharu Morimoto is the chef who put the iron in the Iron Chef franchise, first in Japan and then in the US via Iron Chef America. From Kitchen Stadium to Los Angeles, Morimoto brings his trademark skills to you in this up close and personal battle.

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Richard Blais Cooking Demonstration LA Center Studios | August 23, 2014 10:30am - 11:45am

Perhaps most recognizable as the winner of Bravoâ&#x20AC;&#x2122;s Top Chef All-Stars, Richard Blais is a successful chef, restaurateur, cookbook author and television personality. After graduating from the Culinary Institute of America, Blais went on to train at French Laundry, Daniel, Chez Panisse, and el Bulli. This is a unique opportunity to get up close and personal with this young star and let him share some of the talent which has made him a successful restaurateur, chef and TV personality.

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Mad Genius Tips with FOOD & WINE’s Justin Chapple & Wine Expert Anthony Giglio LA Center Studios | August 23, 2014 3:30pm - 4:45pm

As the Associate Test Kitchen Editor at FOOD & WINE, Justin tests and develops hundreds of recipes a year for the magazine, foodandwine.com and other digital projects, Justin also teaches wonderfully oddball kitchen hacks—peeling hard-boiled eggs with a spoon, making perfect cake layers using dental floss—in a weekly video series, Mad Genius Tips. A must attend event for amateurs and professionals alike. Wine Expert Anthony Giglio stars as a special guest with some inside tips on wine.

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Michael Chiarello Cooking Demonstration Dorothy Chandler Pavilion-Lobby Level 1| August 23, 2014 5:30pm - 6:30pm

Marrying Italian cuisine with California style has turned Chef Michael Chiarello into a household name. Join us as Michael explores the romantic side of la dolce vita, bringing his trademark cooking and relaxed “Napa Style” entertaining expertise in an exclusive, only at LA Food & Wine Master Class. Come explore Michael’s techniques as you learn to bring effortless Italian elegance to your own home and table. Exclusive access to this cooking demonstration is available only to VIP ticket Holders for Lexus Presents LIVE on Grand event and only a handful of tickets available a la carte. Notes:

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Scott Conant Cooking Demonstration LA Center Studios | August 24, 2014 10:30am - 11:45am

Scott Conant brings a deft touch and unwavering passion to creating food with soul. Chef Conant is a winner of numerous awards including Food & Wineâ&#x20AC;&#x2122;s Best New Chef in 2004 and multiple James Beard Award nominations. The creative visionary behind the Scarpetta restaurants and author of several cookbooks showcases his culinary chops in this exclusive event.

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Lorena Garcia Cooking Demonstration LA Center Studios | August 24, 2014 3:30pm - 4:45pm

Venezuelan-born chef, restaurateur, TV host and published author Lorena Garcia is one of the country’s leading Latina chefs. A judge and investor on NBC’s“America’s Next Great Restaurant” and a guest chef on the season finale of Bravo’s “Top Chef All-Stars,” she also competed on season four of Bravo’s “Top Chef Masters”. This is an incredible opportunity to meet Chef Lorena and sample some bites of the cuisine that best showcases her talents.

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S.Pellegrino® and Acqua Panna® are far from ordinary waters. S.Pellegrino flows from thermal springs in the foothills of the Italian Alps, while Acqua Panna emerges from the Tuscan Apennine Mountains. Their long journeys to the surface infuse each of these waters with its own special combination of minerals. The result? Great tasting waters that complement fine dining, refresh the palate and bring a myriad of flavors to life.

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The Court Of Master Sommeliers “What is in a Title?”

“Master,” a young sommelier addresses me during a decanting demonstration I performed at a recent Introductory Course and Examination offered by the Court of Master Sommeliers. “What do you do when a respected host at a table says a $1,500 bottle of 1995 Château Lafite-Rothschild they ordered might be corked…and you know it isn’t?” The designation “Master” is meant – and received - as a sign of respect. After all, as Examination Director for the Court of Master Sommeliers – Americas I am the guy responsible for administering and finalizing all levels of certification for the organization. In my official garb of both a tie and lapel pin with the Master Sommelier insignia of a burgundy and gold Bacchus surrounded by the designation, I am practically a walking sandwich board for the word. Yet, I am concerned that the perception of the title might be misconstrued. No matter the field, the word “master” conjures up visions of power and hard-gained excellence. Woodrow Wilson once said, “The world is not looking for servants - there are plenty of these - but for masters…who form their purpose and carry them out.” “Sommelier” brings yet more ceremony to mind. While relatively

new to the general public in the United States, the title is fast becoming glamorous within the restaurant industry and the circles of increasing (and increasingly discerning) gastronomes. While chefs and restaurateurs remain front and center as draws, the sommelier is becoming increasingly vital – and public. The more time sommeliers spend on television screens, magazine covers and illustrious food and wine festival stages across the country, the more the qualifier “celebrity” applies. In the well-received documentary SOMM (an industry colloquialism adopted as its title), chef icon Michael Mina exclaimed, “Somms have become the rock stars of our industry.” On top of that, the vision most have is of someone who deals with nothing but luxury liquids, be it the latest $350 bottle of Napa Valley Cabernet Sauvignon, a Jeroboam of vintage single-vineyard Blanc de Blancs Champagne or a snifter of Cognac aged in oak barrels since the middle of last century. And what of all that potentially intimidating knowledge the best sommeliers possess? Do they really know the vintage quality of the last 40 years in Pauillac….and Port…and Pommard…and…? How do they learn the characteristics of the top five vineyards in each of the five major communes of Barolo? Can they taste a wine without knowing what it is and tell you the producer, vintage, vineyard - and barrel maker!?

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So then, a Master Sommelier? Indeed, the combination of the two words – all of the glamour, influence, access and expertise it infers – might imply some exponential version of both: the “super wine steward”, flying burgundy caped above the task of serving most. However, while there is substantive knowledge required for the title, and the ornate aspects of the profession exist – are even necessary in many cases - the Court of Master Sommeliers knows this couldn’t be further from the truth. In heart, philosophy, certification and deed, the Court believes that the most honorable aspect of our ultimate title lies in the ability to apply hard-earned prowess in an unassuming effort to improve the lives of those sitting at dining room tables via service – in whatever form, grandiose or groveling, that may take. Think back to Woodrow Wilson’s quote. What of those masters whose purpose is to be a humble servant? Who use all of their power, skills, control and artistic abilities to perform duties historically deemed menial? With all of this in mind, I briefly deflect the original question in order to dispel a few likely myths. I’ll start with the doing away the formality of the salutation, which seems incongruous in a profession which has purposefully grown more approachable. “First of all, please call me Shayn…

“Humble Beginnings” The Master Sommelier Diploma examination was first offered in 1969 at the Vintner’s Hall in London, England under the auspices of the Institute of Masters of Wine, the Hotel and Restaurant Association of Great Britain and other industry leaders. It was meant as a trade certification to recognize restaurant professionals with a strong grasp of knowledge of the entire world of alcoholic beverages, technical service standards and ingratiating guest communication. If one thinks the role of the sommelier is just coming into its own in 2014, imagine what it was like in the late 1960’s. Brian Julyan MS, Chief Executive Officer of The Court of Master Sommeliers-Europe, who earned his title in 1972, recalls the

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state of sommeliers at the time. “(In 1969), there wasn’t much information around and people were really not into the culture of drinking wine at the table, as we are now. Also, Masters of Wine were importers and distributors…and they needed someone to sell their product. The (examination) was meant to encourage sommeliers.” By 1977, it became apparent that the examination required its own organization to lead the profession forward. The first chapter of the Court of Master Sommeliers was formed. That being said, it was a slow build. Both the difficulty of understanding its global content in a world of predominantly provincial restaurant wine lists and the dearth of sommelier-only positions in the industry saw a mere 35 people pass in the first 10 years and just another 13 in the next. It became apparent that standard setting classes and public relations were required. So, courses in progressive levels were created to prepare and communicate these. Now, there are four successive levels of certification: Introductory Sommelier, Certified Sommelier, Advanced Sommelier and Master Sommelier. The United States, with its industrious spirit, immense volume of restaurants and hunger for the understanding of global fine wine (driven somewhat by the relative lack of established world-class regions stateside), was ripe for growth. However, it was even slower than in Europe, with but two U.S. sommeliers earning the title in the exam’s first 15 years. Then, in 1984, an upstart visionary out of California with a lion’s heart for bringing up the next generation earned his pin. As soon as he passed, Fred Dame MS made it a personal quest to locate and invite those sommeliers in North America he felt embodied the excellence the title demanded. Once he got the ball rolling, word and reputation spread. By 1987, the examination was also being held in Monterey, California (in addition to London) with the help of the National Restaurant Association. By 1989, the Court of Master Sommeliers – Americas was formed. Partnerships with industry players such as the Guild of Sommeliers, Krug Champagne and

Ruinart Champagne provide vital financial and educational support for candidates. In 2014, there are 140 Master Sommeliers in North America and 220 in the world. Half of these have passed in the last 10 years. What does Dame think of the explosive growth? “We all hoped there might be 20 of us sitting around drinking some decent wine on a porch in Oakville someday! This is beyond our wildest dreams,” he enthuses. For those in the beverage service industry, there is no higher certification offered on the planet. The Court of Master Sommeliers recognizes the global importance of the sommelier. Each year, more than 6,000 international wine professionals participate in one of the four levels of examination. Traditional strongholds of Europe and the United States remain, but South Africa, Singapore, Australia, New Zealand, South Korea, China, Japan, Mexico, Peru, Columbia and Argentina – with India and other countries soon joining – are burgeoning markets. Yet its humble beginnings, and all the painful fits and starts associated with, are not so far removed. Most novel Master Sommeliers understand that they are fortunate to stand on the shoulders of the giants before them in an age when the wine world is exploding in importance and opportunity, and hope to honor their legacy – and the restaurant industry itself – via participating in the organization’s certifications.

“The Big Test” “They purposefully light things on fire during Service right while you are pouring a four foot high 352 glass Champagne fountain out of a Nebuchadnezzar and the Maître d’ is angrily asking about 1860 Madeira producers in your ear!” “You have to know every stream which feeds the entire Loire River – and the vineyard they flow next to!” “If you miss the vintage on a 1998 Merlot from Ticino, Italy, you are never invited back again!”

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Imagination, folklore, legend, generously stretched truths – all conspire to create mythical examination experience lore akin to a medieval torture chamber run by diabolical libation maniacs who don’t want anyone to join their club. Which, of course, isn’t the case. The entire organization has always existed to make the profession respectable, as quantifiable as possible to restaurateurs and guests alike, and bigger than it is. Yes, the Master Sommelier Diploma examination is extremely difficult. The passing rate dwindles with each successive level: 95% pass the Introductory, 60% pass the Certified, 35% pass the Advanced…and about 8% pass the Master. One must be invited to sit. The average length of time from Introductory to Master for those who pass is seven years. For those who don’t, it is more. Study costs are akin to a major university Masters program. Degree Library, an on-line college resource site, recently ranked the examination as the most difficult to pass in the world (above the Mensa Admission Test and All Souls College Fellowship). However, it is the far-reaching, ever expanding and intricate nature of the material at hand combined with the need for a dependable certification which makes the examination so exacting, not the organization itself. The Court of Master Sommeliers has an unofficial standard that any Master Sommelier can walk in cold to any restaurant in the world and provide top-notch technical service, gracious customer care and at least a dependable comprehension of the food and beverage it offers – on the spot. A breezy motto might be, “Know a fair amount about everything, not an amazing amount about a few things.” The examination is an oral one. It is split into three separate but interdependent portions – Service, Theory and Deductive Tasting. Service is presented as a mock restaurant, with various tables and different exercise scenarios meant to simulate a dining room and examine a candidate’s ability to serve and sell beverages tableside. Theory is a series of questions about the entire world of alcoholic beverages. Deductive Tasting consists of a flight of classic, established,

benchmark wine types poured “blind” (without the candidate’s knowledge of anything); for each wine, the candidate must determine the grape variety, vintage, region and official quality levels. Of course, context is paramount: the aspects and topics tested to are via the role of sommelier – i.e. what they might need to know to explain why a beverage tastes the way it does and sell it in restaurants. Which broaches the fourth element examined throughout all three sections: hospitality. Without humble, gracious and professional comportment with the best interest of the guest at heart, the sommelier has little to no course to apply their other skills.

“The Life of a Master” The earning of the Master Sommelier title opens up an amazing amount of professional options (see “Q&A with Three Master Sommeliers”). The most obvious is to remain in the restaurant industry with a new sense of accomplishment infusing your service. “The trust and confidence a guest, new or long-time, has when they learn of your being a Master Sommelier is palpable. It allows for greater rapport,” says Laura Maniec MS of New York City. There are other avenues, however. A great irony most find with Master Sommeliers is that many of them leave restaurants within five years of passing. For literalists, this can be confusing. Why compromise so much of your life to earn the most difficult certification a sommelier can only to abandon the role?

learning of ‘the floor’ are typically done at the expense of a personal life most adults want. By the time most pass the Master Sommelier exam (the increasingly youthful average age is still in the mid-30’s), there are greater forces at hand which dictate a change,” says Jay Fletcher MS of Colorado. To most, however, the greatest role a Master Sommelier can take is one of mentorship.

“Building a Band of Kin” “Pay it forward!” is a doctrine of the best of the organization. Whether it is as teacher or examiner in the Court’s programs or oneon-one coach for hopeful sommeliers of all walks, the chance to utilize one’s hard-won knowledge to positively affect the lives of beverage professionals is a thrill beyond words. As a favorite organization saying goes, “The best pin you get is not your own, but that of your first protegée’s.” The camaraderie formed with fellow MS’s is equally dynamic. Scaling Master Sommelier heights requires community; those who summit together form bonds which last forever. When this writer passed, Fletcher said something which embodies both, as he exclaimed, “Welcome to the Court, where you will drink, learn, teach and examine the best wines in the world - with family - for the rest of your life.”

“What To Do With That Lafite…”

It requires a highly driven, talented, inquisitive, hard working person to become a Master Sommelier; the beverage world offers an immense amount of positions which attract these types of professionals. In a country where titles are highly touted and in demand, opportunities to apply both the perspective knowledge of the beverage world and the service ethic to public speaking, sales, education, proprietorship and training arise.

So, what of a mistaken guest and their “corked” 1995 Château Lafite-Rothschild? What would I do? Understanding the expectations of your guest – and exceeding them with so much hospitality that they know you are on their side – leaves but one option. I return to my decanting demonstration and turn to student as if they were the guest. “I am very sorry to hear that, Ms.! Let me clear this away immediately and we can look into another bottle for you…”

“’The industry’ is thrilling, but tough on real life. The years of practical application and

-Shayn Bjornholm MS, Examination Director for the Court of Master Sommeliers - Americas

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FA C ES OF THE COUR T OF SOMMELIERS won’t get an offer with a corner office and six-figure salary. We see a great diversity in the roles of Master Sommeliers. What do you think are the benefits of passing the Master Sommelier Exam? There are two great benefits – First, you get access to a network of wine professionals that is unsurpassed in the world. People frequently talk about the Stanford or Harvard Business School networks. The MS network is the equivalent. And it’s that network that can make you both professional and personally successful. Secondly, you get access to a very unique brotherhood/ sisterhood. Many of my most cherished memories outside of my family have occurred with other Master Sommeliers, particularly during exams.

Greg Harrington

Owner/winemaker, Gramercy Cellars Seattle and Walla Walla, WA Who/what inspired you to become a Master Sommelier? I started studying wine in 1993. I had just gotten out of Cornell and planned to set the world afire as a chef in Las Vegas. After six months, I quickly realized cooking was way too hot and my student loans were way too large. I moved into the front of the house. During that time, I met Ron Mumford, MS and Steve Geddes, MS, who were then Advanced Sommeliers studying for the Masters. They basically kidnapped me and said I was going to study wine with them. About a year later, I said I would do anything it took to pass the exam. I packed everything I owned in my car with about $3,000 and moved to San Francisco. There I got my first sommelier position at Joyce Goldstein’s Square One Restaurant, where Peter Granoff, MS worked. How did your life change after becoming a Master Sommelier? People frequently walk up to me with free glasses of wine asking me to tell them what’s in the glass. On a serious note, the MS program opens doors, but it doesn’t push you through the door. It gives you opportunity; but you have to take the opportunity. The day you pass the exam, you

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What are the benefits of being a Master Sommelier and a winemaker? The MS exam gives you an extensive background in the world’s wine regions and, maybe more importantly, an expert understanding of evaluating the quality of a particular wine. When we started Gramercy, I was able to go with a focused mindset of what I wanted to do – pick early, retain acidity, balance fruit and earth and hopefully achieve elegance in the wine. I had all the theory of how to accomplish the task, so I used the network from both the MS and my previous restaurant life to get the education necessary to achieve the goals I had set in winemaking. What would be your go to desert island beverage? ’d love to say Northern Rhone or Washington Syrah, but truthfully, it’s Barolo.

Bobby Stuckey

Owner of Frasca Food and Wine and Scarpetta Wines, Boulder, CO Who/what inspired you to become a Master Sommelier? I wasn’t inspired by one sommelier per se, I was inspired by the process of bettering myself to become a Master Sommelier. In that process, a huge inspiration was Jay Fletcher, MS, who was going through the program at the same time. I was fortunate enough to be brought into his slipstream. How did your life change after becoming a Master Sommelier? It didn’t really change my life professionally, that’s not why I chose to be an MS. I still continue to study 10 years later and

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to keep current. Thankfully, I just don’t have a test looming over my head. How do you balance your role as a winemaker/winery owner and a restaurateur? The key for me is really writing out a quarterly calendar of where I’m going to be using my time. The restaurant business is so high touch and demands a lot of hours. To keep your eye on all your businesses, you have to be organized on how you use your time. As a Master Sommelier, what advice do you give your staff members who are pursing the Certified, Advanced and Masters accreditation? The one bit of advice that no one takes is that studying should be a cumulative effort. Instead of cramming hours months before the test, take one hour a day to study. If you have free time, study an extra hour or two. Those cumulative hours become many more per year than those who go through starts and stops. What would be your go to dessert island beverage? Depending what island my wife chose...but when I hear dessert island, I think something crisp and refreshing - champagne.

Alpana Singh

Proprietor of The Boarding House Chicago, IL Who/what inspired you to become a Master Sommelier? I was a waitress in Monterey and found out about the Master Sommelier program from a manager there who was studying for the exam at the time. I wanted to learn more about wine but I think the challenge of the exam- the extremely low pass ratewas what really appealed to me. Plus, I was very impressed by the Master Sommeliers I had met. It became a personal goal to be like them and see if I could do it myself. How did your life change after becoming a Master Sommelier? It was a difficult feat to accomplish, so passing provided a great sense of pride. So many more doors opened and I was given the opportunity to meet people, travel the world, access winemakers and experience wine trips. As a Master Sommelier, what advice do you give your staff members who are pursing the Certified, Advanced and Masters accreditation? It’s about the journey, not the destination. The only person you should be in competition with is yourself. The process teaches you a lot about yourself so take a step back and use this to improve. The process takes years and those years are formative ones that will build your character and your future as a sommelier. What would be your go to desert island beverage? I’m a Diet Coke addict. Or a gin and tonic would be good island drink. Plus, it would help fight off malaria.

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Epicure

Chefs

or a chef, their art is not a profession, it’s a culinary obsession. Their raison d’etre: A perpetual pursuit of perfection on a plate. These stalwarts

snare five-star ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or rebuild, re-purpose and redefine it entirely. Abracadabra: Your palate and point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Los Angeles, our chefs make anything possible.

2014 | LAFW 51

FOURTH ANNUAL LOS ANGELES FOOD & WINE

VartanAbgaryan

EliaAboumrad

Chef Vartan Abgaryan was educated at Le Cordon Bleu, and worked at the famed André Soltner restaurant, Lutèce, before running the kitchens at Tim Goodell’s restaurants, Red Pearl Kitchen, A Restaurant, and most recently, Public Kitchen and Bar at The Roosevelt Hotel, which received two stars from the LA Times, and was named as a ‘Restaurant To Watch’ in Esquire Magazine, by John Mariani. Vartan’s ethos is “I am driven by flavor, and I want to cook with flavors that evoke emotion.” Chef Vartan joined Cliff’s Edge as executive chef in December 2012, and has developed a distinctive menu of modern American cuisine with the emphasis on the freshest seasonal produce and bold, creative seasoning.

GORGE Co-owners and Chefs, Elia Aboumrad and Uyen Nguyen, met 11 years ago in Paris as eager students yearning to fulfill a passion for food and cooking. They spent their days at the prominent Ecole Lenôtre, inspired by a faculty of mostly MOF (Meilleur Ouvrier de France) and World Champion chefs who instilled in them a profound respect for ingredients, technique and discipline. After earning the ‘Grand Diplome’, Elia went on to work under Joel Robuchon in Paris. After years of relentless training and service, she became his first female Sous Chef. She then moved to Las Vegas to open his restaurants at the MGM Grand Hotel. Later, she was recruited as Executive Chef of The Café at The Hotel at Mandalay Bay. The Hotel garnered their fourth AAA Diamond under her realm. Elia was a finalist on the second season of the Emmy Award winning series, “Top Chef”. In 2009, she was awarded the internationally recognized ‘Universal Excellency Award’ for her achievements in culinary arts. Uyen graduated university and tried her hands at corporate America only to find it left her unsatisfied. She made the bold decision to leave for Paris to pursue pastry, a long-time hobby that turned into a passion. After working in illustrious kitchens such as Le Cirque and Fleur de Lys, she was offered a position as Executive Pastry Chef for Tom Colicchio’s CraftSteak in Las Vegas. Eventually, she was recruited by Three Star Michelin Chef Guy Savoy to open his first American location at Caesar’s Palace. This also marked the first time Savoy recruited a female Executive Pastry Chef. She was named Las Vegas’ Rising Star Chef in 2008 by StarChefs.com, the largest online industry magazine, for her work at Guy Savoy. After years of pursuing their passion and perfecting their techniques, Elia and Uyen proudly present GORGE. Its namesake comes from the old war expression, “A la gorge!”, once screamed by French soldiers running into battle. It literally means, “To the throat!”. It was adopted by militant kitchen brigades preparing to give themselves to service.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

52 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

’14

Best Beer selection Best new ’11 restaurant - Monterey County Weekly Annual ‘Best 0f’ Readers Poll

73 beers on tap ✯ 30 small batch bourbons homemade grub ✯ outdoor fire pits ✯ OPEN LATE haPPy hour! Mon-fri 3-6pm ✯ free Parking for LocaLs after 4PM in wave street garage

Located in the heart of cannery row 95 Prescott avenue, Monterey, caLifornia 93940 ✯ 831.643.crBc (2722) canneryrowbrewingcompany.com 2014 | LAFW 53

FOURTH ANNUAL LOS ANGELES FOOD & WINE

MatthewAccarrino

PeterArmellino

Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. His unique culinary style draws inspiration from his Italian heritage, personal experience and classical training with some of America’s best chefs.

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

Matthew takes full advantage of the bounty of opportunities California ingredients present. This includes a strong belief in direct sourcing, producing, even playing a role in the creation of his own ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food&Wine, Bon Appetit, Saveur, Wall Street Journal, Food Arts, Plate, New York Times, The San Francisco Chronicle, 7X7 and SF Magazine. SPQR was recognized with a Michelin star in the 2013 and 2014 guides. Since his arrival, Accarrino has been named a Star Chefs “2010 Rising Star” for his “innovative vision, finesse, and deeply satisfying cuisine,” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated three consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” Food & Wine Magazine named him “People’s Best Chef California” in 2013 and editorially selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.

1) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company 2) Saturday, August 23 12:00 PM - Lexus Grand Tasting - Saturday

54 LAFW | 2014

Under Chef Armellino’s leadership, The Plumed Horse in Saratoga has been added to the very short list of Northern California restaurants to lay claim to a coveted Michelin Star. He also carries the title of “Best Chef in The South Bay.” The Plumed Horse’s Executive chef and partner Peter Armellino’s quintessentially California food is luxurious and refined. The list of 1,800 wines from around the world is encyclopedic and the service is formal but friendly. Named the “Best New Restaurant in 2008” by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. With one Michelin Star, this contemporary Californian restaurant features a seasonal menu using the highest quality ingredients, including sustainably sourced fish and shellfish, and local and organic produce.

1) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company

FOURTH ANNUAL LOS ANGELES FOOD & WINE

GabrielAsk

TanyaBaker

Try it and refine it. That’s the philosophy of Executive Chef Gabriel Ask,

A graduate of Le Cordon Bleu College of Culinary Arts in Chicago, Tanya

who keeps his menus as fresh as the ingredients he handpicks at the

Baker served as line cook and chef de cuisine in restaurants throughout

Santa Monica Farmer’s Market. Since joining Montage Beverly Hills in

the city before joining The Boarding House’s opening team. In 2014,

2011, Chef Ask’s innovative spirit has guided the creation of £10 —

Baker was named one of the Chicago Sun-Times’ chefs “On-the-Rise”.

named Best Bar in the World by Virtuoso Travel Week — and brought new passion and artistry to Parq Bar, The Rooftop Grill, special events,

Executive Chef Baker’s focus at The Boarding House lies in preparing

private dining, catering and conference services and banquets.

simple, seasonal and visually appealing dishes. She applies a ‘less is more’ philosophy when it comes to food and pays delicate attention to

Chef Ask’s appetite for change leads to seasonally inspired menus that

enhance each product’s natural beauty, adding fun and elegant elements

offer everything from Vietnamese Bánh Mi Sandwiches to Toast Skagen,

along the way.

a traditional Swedish appetizer. Raised in Sweden, Chef Ask admits to a soft spot for dishes his grandmother taught him, such as Brun Kal (Brown

As the only kid in grade school that had seaweed, pickled daikon, and

Cabbage) made with maple syrup and sweet, late summer apples,

rice packed in their lunch box, Baker’s Korean mother had a large impact

and Rod Kal (Red Cabbage) braised with bay leaves, wine, red beets

on her introduction to food. Combined with her father’s Cajun roots and

and mustard seeds. Both dishes are often slow-cooked with Swedish

his family’s affinity for gumbo, jambalaya, dirty rice, and other Southern

sausages and ham.

dishes, Baker developed a diverse palate early on. After a trip with her parents to Louisiana, her love of Southern flavors grew deeper and she

Chef Ask launched his culinary career at the famed French Laundry, and

and her father returned home inspired, preparing homemade boudin

further honed his skills under the tutelage of prestigious chefs, Alain

and crawfish beignets for the Super Bowl. Baker’s parents played a

Ducasse and Joël Robuchon. Most recently, Chef Ask served as Executive

significant role in feeding her curiosity for food then, and continue to

Sous Chef for The Resort at Pelican Hill. Prior to that, he was with the

support her love of the industry today.

Bellagio Hotel and Casino. Outside of the kitchen, Baker spends her time with friends and family, In his free time, Chef Ask enjoys being with his wife and son, skiing,

fishing, golfing, being outdoors and enjoying the city of Chicago.

golfing, traveling, and cooking with friends.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

1) Saturday, August 23 10:30 AM - SOMM Epiphany Wine & Food Pairing hosted by Anthony Giglio

2014 | LAFW 55

FOURTH ANNUAL LOS ANGELES FOOD & WINE

BarbBatiste

JasonBenavente

Barb Batiste is the owner and founder of B Sweet Catering. Raised in an extremely close-knit Filipino family, she recalls the weekend gatherings at her parent’s home and being the one to cook all of the food and desserts.

Growing up, Benavente recalls watching his mother and grandmother cook, assisting in any way he could. Upon realizing that he never learned how to cook a full meal start-to-finish, he decided to enroll in culinary school.

In 1993 she worked alongside the Executive Pastry Chef at the Loews Santa Monica Beach Hotel creating fine pastries. After working as the head pastry chef for an LA Art Gallery and polishing her skills, she decided to start her own catering company. B Sweet continues to grow and remains true to Barb’s “handmade like grandma used to make” ways. Barb still works off many of her handwritten recipes, and together with her committed team these values have brought her many loyal clients such as Disney, Nike, Activision, UCLA and some of Hollywood’s best known stars and studios. Barb recently launched B Sweet Mobile, the two cutest dessert trucks in Los Angeles. Showcasing a rotating menu of her favorite classic desserts, this “throwback bakery on wheels” has been taking SoCal by storm. Her famous hot bread pudding is now available in Target stores nationwide in four amazing flavors including Glazed Donut and Apple Pie. Chef Barb’s first brick and mortar dessert shop, B Sweet Dessert Bar, will be opening in early July on West Los Angeles’ popular Sawtelle Blvd. She will be featuring her 20+ bread pudding flavors, classic baked goods, savory snacks, coffees, weekend specials and a few more treats.

In 2002, Benavente did just that. He attended the Culinary Institute of the Pacific at Kapiolani Community College in Oahu, Hawaii. While in culinary school, Benavente worked at Sam Choy’s Diamond Head before securing a job as a line cook at Nobu Waikiki in 2007. He spent a year at Nobu Waikiki until a position for a Jr. Sous Chef opened at Nobu Los Angeles in 2008. Benavente went on to become Sous Chef at Nobu Los Angeles before being offered the Executive Chef position in 2013. Heading the Los Angeles location, next to Matsuhisa Beverly Hills, has given Benavente the opportunity to meet with Nobu Matsuhisa each time he is in town. Benavente’s commitment to Nobu is evident in his drive to achieve a common goal—the success of the restaurant. Leading by example, he works as a team to ensure unparalleled service and culinary merit. “If my kitchen is in the weeds, I’m right there next to them pulling them out. On busy prepping days, my knife is hitting the cutting board just the same as my crew’s,” he said. Benavente’s food philosophy—“be honest about your food”—is indubitably conveyed in his new dishes, namely the Oven Roasted Baby Corn and the Kura Buta Kakuni.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

56 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

MichelleBernstein

AndreBienvenu

Since drawing the national spotlight in the mid 1990’s, Chef Michelle Bernstein has remained one of the region’s most well-respected and successful chefs/restaurateurs. A Miami native of Jewish and Latin descent, this passionate culinaire has dazzled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun. “My food isn’t heavy handed or unnecessarily complicated,” says Bernstein, a James Beard Award winner (Best Chef South 2008) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008). “It’s about amazing ingredients, layered flavors and simplicity. My style of cooking is inspired by my own food memories and it’s the simple, soulful cooking that stays that I remember from my travels. I cook the food I love and I think that love translates to the diners.” These days, Bernstein is busier than ever. Beyond successful restaurants, Michy’s and Crumb on Parchment, and her own family (she and husband/partner David Martinez recently became parents), Bernstein dedicates time to Common Threads an after-school program for underprivileged kids and regularly appears on an array of national TV shows, from Top Chef to Good Morning America. In addition, she is part of the Lexus Culinary Masters, a brand ambassador for Crisco, and is a member of the Macy’s Culinary Council and the LEAN CUISINE® Culinary Roundtable.

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

1) Friday, August 22 12:00 PM - Delta Presents: Taking Cuisine to New Heights, with Michelle Bernstein Cohosted by Master Sommelier Andrea Robinson

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

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2) Sunday, August 24 12:00 PM - Lexus Grand Tasting - Sunday

2014 | LAFW 57

FOURTH ANNUAL LOS ANGELES FOOD & WINE

RichardBlais

StephanieBoswell

Richard Blais, perhaps most recognizable as winner of Top Chef All Stars, is known for his innovative take on classic American cuisine. A native New Yorker, Blais relocated to Atlanta in 2000 where he founded Trail Blais, a creative culinary company that has consulted on, designed and operates some of Atlanta’s most popular eateries including The Spence and FLIP Burger Boutique. In February 2013, Blais released his debut cookbook, Try This at Home: Recipes From My Head to Your Plate, which reveals a simplified approach to adventurous cooking and offers new flavor combinations for home cooks to reinvent classic dishes. Try This at Home was nominated for a James Beard Foundation Award 2014 in the “Cookbook: General Cooking” category.

Stephanie Boswell is the Pastry Chef de Cuisine at Rose. Rabbit. Lie., a new social club at The Cosmopolitan of Las Vegas. Coastal Luxury Management, the team behind the venue’s food and beverage program, selected Boswell to work alongside Corporate Pastry Chef Ben Spungin, where she oversees the pastry program.

Additionally, in December 2013, Blais appeared as the host of a brand new television program entitled “Cook Your Ass Off” on the HLN Network. The transformational culinary contest focused on the health struggles of everyday people, and chef contestants compete against each other to transform daily indulgences into healthy and delicious meals. Most recently, Blais opened his first West Coast restaurant, Juniper & Ivy, in San Diego, where he offers a refined approach to American cuisine and showcases the seasonal and local ingredients of San Diego.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting - Saturday 2) Sunday, August 24 10:30 AM - Richard Blais Cooking Demonstration

Originally from Los Angeles, Boswell got her start in the culinary world as a line cook at Big Canyon Country Club in in Newport Beach, California in 2007, where she experimented with pastries under the tutelage of Executive Chef Fredric Moreau. During this time, she worked towards her culinary arts certification, which she received from Orange Coast College in 2008. Later that year, Boswell moved to Chicago to work at Tru, a progressive French restaurant, as an Assistant Pastry Chef, before becoming Head Pastry Chef in 2010. Boswell was presented with the opportunity to work with Chef Craig Harzewski at Naha, which she accepted, with the goal of honing her pastry skills in a fine-dining setting. In 2011, Boswell moved to Las Vegas to work as a pastry chef under Chef Shawn McClain at at Sage, an artisanal American restaurant at the Aria Hotel, where she prepared modern takes on classic dishes while gaining exposure to a variety of cuisines. Inspired by Coastal Luxury’s commitment to artistic expression, Boswell joined the pastry team at Rose. Rabbit. Lie. in 2014, where she shares her expertise with both innovative and traditional desserts.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

58 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

WilliamBradley

AbbyBurk

At Addison, the critically acclaimed signature restaurant at The Grand Del Mar, Director and Executive Chef William Bradley is driven not by trends, but by the natural integrity of the ingredients he uses. He is a master of the understated with a keen focus on technique, taste and highlighting sustainable ingredients.

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

Lauded for his thoughtful approach and precision in the kitchen, Bradley also oversees all front-of-the-house operations as the restaurant’s director. Most recently, Bradley won Robb Report’s Culinary Masters Competition for 2014 – an honor earned after being nominated by Chef Thomas Keller and competing against four other U.S. super chefs. In 2010, he received the designation of Grand Chef from Relais & Châteaux, one of only 160 chefs on five continents to hold this title. He was also named one of StarChefs.com’s 2010 “Los Angeles-San Diego Rising Stars.” His contemporary French menus garnered three stars from the Los Angeles Times in 2007, the highest review of a restaurant outside Los Angeles. Since 2009, Addison has earned both the highly coveted AAA Five Diamond and Forbes Five-Star Awards – the first and only restaurant in San Diego to receive these designations – as well as the Wine Spectator Grand Award, 2009-2013. In addition, Addison was named one of Wine Enthusiast’s “100 Best Wine Restaurants” in America in 2011 and 2012 and has been cited as one of Gayot’s “Top 10 U.S. Hotel Restaurants.”

1) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company 2) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 59

FOURTH ANNUAL LOS ANGELES FOOD & WINE

alvincailAn

AnthonyCarron

Angelino Alvin Cailan grew up in a Filipino household with parents who encouraged hard work. To keep young Cailan out of trouble, they got him a job as a dishwasher, and by the time he was a senior in high school, Cailan had moved on from scraping plates to managing the kitchen. Not yet convinced that a career in food was for him, Cailan studied business at California State University and landed a job at a construction firm. The job didn’t last long, but in a stroke of luck, Cailan walked away with two years severance—money he used to bankroll the culinary career plan of his dreams.

A St. Louis native, Anthony Carron spent four years at Macalester College in St. Paul, MN before following his true calling in the gastronomic world. In 1998 Carron took a position as a prep cook in a local café. Inspired by the experience, he returned to St. Louis in 1999 at age 23 and purchased and reinvented the 40 year-old Olivette Diner to much success and local acclaim.

Cailan went to the Oregon Culinary Institute and staged at Matthew Lightner’s Castagna (six of the hardest months of his life), Elias Cairo’s Olympic Provisions, Bouchon, and French Laundry. He also made rounds at Spago and Hatfield’s in his hometown. After graduation, Cailan served as Michael Hannigan’s chef de partie at Portland, Oregon’s Ten 01, before returning to California to work at StarChefs.com Rising Star Chef David LeFevre’s MB Post—where he cooked a lot of eggs. Putting all his eggs in one basket, Cailan launched the egg sandwich concept Egglsut as a six-month pop-up. Wildly successful, Cailan opened a permanent stand in Grand Central Market and has plans to launch the Eggslut brand all over Los Angeles.

1) Sunday, Aug. 24th from 11:30-3pm LEXUS Grand Tasting

60 LAFW | 2014

He later moved into fine dining with positions with the PB&J Restaurant Group, eventually leading him to San Francisco and ultimately a sous chef position at Aqua. In 2004, Carron was hired as the opening Chef de Cuisine at Restaurant Michael Mina. Carron’s talents led to a promotion as Corporate Executive Chef with the Mina Group, where he helped develop and operate over 20 restaurants. In January 2012, Anthony opened 800 Degrees Neapolitan Pizzeria in Los Angeles, a concept that he created and co-developed. Carron’s other interests include volunteerism, sustainable food production, nature and the environment.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting - Sunday

FOURTH ANNUAL LOS ANGELES FOOD & WINE

LincolnCarson

NicoChessa

Lincoln Carson joined Mina Group in September 2006 with an extraordinary background in some of the best restaurants in the country. As Mina Group Corporate Pastry Chef, Carson is responsible for the dessert menu development, staff training and execution of the dessert menus at all of Mina Group’s restaurants across the country.

Nicola Chessa was born on the island of Sardinia. From the start, his life was filled with a passion for food. He studied the foods of his native land while serving as an apprentice at The II Ginepro Restaurant, located on the coast of Sardinia.

An impressive career constructed in the kitchens of great traditional French and contemporary American restaurants, his experience has taken him from renowned classics such as Le Bernardin, La Cote Basque and the Waldorf Astoria’s Peacock Alley to excellent American establishments including Carmel’s Highlands Inn. In Las Vegas, Carson’s experience includes Daniel Boulud Brasserie at Wynn Las Vegas and Bellagio’s Picasso. He also gained valuable experience at both the Olives and B.R. Guest restaurant groups in New York. Always looking to give back to his culinary professional community, Carson is also extremely busy outside the kitchen. He is one of the founding pastry chefs of “Killed By Dessert,” a national series of dessertcentric multi-course events benefitting Share Our Strength’s No Kid Hungry campaign. Carson has appeared and competed on several episodes of The Food Network’s Challenge series, Iron Chef America as well as local and national programs including The Today Show. In 2009 Carson was named one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

In 1992, Chessa moved to Rome to work at Petrollini Banchetti. Pope John Paul II received the pleasure of tasting delights from Chessa during many events held in Vatican City, including serving as the executive chef at the gala reopening of the Sistine chapel in 1996. In 1998, Chessa set his sights on North America. He presented his culinary art as chef at Arcodoro in Houston, Tex., recognized by John Mariani of the New York Times as the finest Sardinian restaurant in the U.S. Eventually, he relocated to Washington, D.C., and served as executive chef at Café Milano. Chessa joined restaurateur Piero Selvaggio’s award-winning Valentino Restaurant Group in 2003. He worked as a sous chef under James Beard award-winning Chef Luciano Pellegrini, at Valentino Las Vegas and after a short time was named Executive Chef at Giorgio Las Vegas at The Mandalay Bay. In early 2010, Chessa was named Executive Chef at Valentino Santa Monica, Selvaggio’s flagship restaurant that first opened its doors in 1972. Here Chessa oversees kitchen operations and menu creation for the one-Michelin star dining icon.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

2014 | LAFW 61

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Danielmattern

Chef Daniel Mattern grew up in Chicago but has spent most of his adult life on the West Coast. Daniel attended the Southern California School of Culinary and shortly after trained under chefs Mark Peel and Nancy Silverton at Campanile and later on under Suzanne Goin at Lucques. For her second restaurant, A.O.C., Suzanne brought Daniel over to be the opening sous chef, later promoting him to chef de cuisine. After a year long stint at Clarklewis in Portland, Oregon in 2007, Daniel worked at Axe in Venice Beach, and shortly after at Ammo on Highland. In 2011, Daniel opened Cooks County along with pastry chef, Roxana Jullapat. After 15 years of cooking up a storm, Daniel values the most the relationships he has cultivated with the local farmers’ who he proudly calls his friends.

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

PerryCheung

Born and raised in New York City Perry decided to move to San Francisco in 2004 to pursue a culinary education at the Le cordon bleu institution. Shortly the completion of his culinary courses he joined the Slanted Door team working with Chef Charles Phan. Wanting to pursue owning his own restaurant he relocated to Los Angeles in 2010. He took over the old Chego space and opened Phorage with his friend Eric Cho and cousin Jesse Duron. Soon after opening, Phorage was featured in Eater LA’s Top 20 Places to Eat Now list, Thrillist 8 Best Vietnamese restaurants in LA and LA Times “11 Best Banh Mi Sandwiches” in Los Angeles. Phorage is a Vietnamese eatery offering fresh, local and sustainable ingredients to their guests. Perry has appeared and won on The Esquire channel’s Knife Fight and Culinary Battles 2014. He is currently working on expanding Phorage as well as actively supporting local charities and foundations.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

62 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

MichaelChiarello

MichaelCimarusti

Michael Chiarello is an award-winning chef/owner of acclaimed restaurants Bottega in the Napa Valley and Coqueta in San Francisco. Named Esquire’s “Chef of the Year” for 2013, Chiarello made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. From childhood with his Italian family of butchers, cheese makers and ranchers, Chiarello dreamed of becoming a chef.

At his acclaimed Los Angeles restaurant Providence, Executive Chef Michael Cimarusti has created contemporary seafood-centric cuisine for almost a decade, yielding several James Beard Award nominations and two highly coveted Michelin stars. He combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish.

Three years after graduating from CIA in Hyde Park, Michael was named Chef of the Year by Food & Wine Magazine and he has been a culinary influencer ever since. As a celebrated chef, highly-rated vintner, culinary & lifestyle trends pioneer, noted author, and Emmy®-winning television host on Food Network and Cooking Channel, Chiarello incorporates his passion for seasonal, sustainable living into all of his endeavors.

The New Jersey native was first lured to L.A. by Wolfgang Puck to become chef de cuisine at the original Spago, followed by stints at New York City’s Osteria del Circo; the Michelin three-starred Arpège; and Le Cirque, where he cooked with legends such as Paul Bocuse, Roger Vergé, and Gérard Boyer. He then spent six years at Water Grill, earning a national reputation for his fish mastery.

A perpetual student, Michael debuted in San Francisco with Spanish cuisine in 2013. Coqueta earned a glowing 3.5 star review from the San Francisco Chronicle and was named one of the country’s Best New Restaurants by Esquire magazine. In 2014, Coqueta was a finalist for the James Beard Foundation’s “Best New Restaurant” award.

Michael’s culinary career was cultivated early on by fishing with his grandfather and cooking with his grandmother. After graduating with honors from the Culinary Institute of America, he cooked at An American Place with his mentor Chef Larry Forgione, a restaurant that is recognized as leading the farm-to-table movement now omnipresent in American cuisine. While working in Forgione’s kitchen, he also met his future wife and business partner, pastry chef Cristina Echiverri.

Chiarello was a finalist on both Bravo’s Top Chef Masters and Food Network’s The Next Iron Chef. A popular guest chef, Michael is a contributor to NBC’s The Today Show, CBS’s The Early Show and the San Francisco Chronicle’s “Inside Scoop Voices” Column. Michael lives in Napa Valley with his family.

1) Saturday, August 23 5:30 PM - Michael Chiarello Cooking Demonstration

Today, he and Echiverri operate Providence and Connie & Ted’s. Outside of his restaurants, Michael actively supports the Special Olympics and always finds time to go fishing with his two children.

1) Saturday, August 23 6:30 PM - Dining with the Michelin Stars - Pierre Gagnaire, Michael Cimarusti, David Kinch & Dominique Crenn

2) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 63

FOURTH ANNUAL LOS ANGELES FOOD & WINE

BenCohn

ChadColby

A native of Maplewood, New Jersey, Benjamin Cohn, graduated from the University of Arizona with a degree in Art History. After graduating, Ben moved west and decided to settle in the culinary hotspot of San Francisco, California. Wolfgang Puck’s Postrio was Ben’s first exposure to California cuisine and the bounty of the Bay Area. From there, Ben worked with Traci des Jardins at Jardinière, where he cultivated a deep understanding of seasonality and developed relationships with artisanal purveyors of sustainable products. At Masa’s, Ben perfected his technical skills with French Laundry trained chef, Gregory Short, and had a natural eye for creating beautifully plated food. As Executive Chef of Spruce, Ben led the restaurant to their first Michelin Star, in addition to accolades from Wine Spectator, The San Francisco Chronicle and Esquire. After more than a decade Ben left the Bay Area in 2011, to move to Santa Monica, California with his wife and their daughter to be closer to her family and assume the Executive Chef position at Westside Tavern in West Los Angeles.

Heralded as a “meat speakeasy” by Food and Wine, and one of the best restaurant openings of 2013 by Angeleno Magazine, Bon Appetit and LA Weekly, Mozza proudly welcomed the newest addition to the corner of Melrose and Highland– “chi Spacca”. Nestled in an intimate alcove between Mozza2Go and Osteria Mozza, chi Spacca (Italian for “he who cleaves”) has become the quintessential new Italian dining experience. At the helm of this cleaver is Chad Colby, executive chef of chi SPACCA. Born and raised in Los Angeles, Colby spent his early days in the kitchens of LA staples such as Campanile and AOC before joining Nancy Silverton and the Mozza family in 2007. Since that time, Colby’s passion for all things butchery led to a devout pursuit of “snout to tail” cuisine. His “salumi nights” and “whole hog dinners” were an instant hit, and as the demand for his house-cured salumi grew, so did the concept of what is now “chi SPACCA”. In 2011, Colby won the butchery competition Cochon 555 LA, garnered a James Beard semi-finalist nod for rising star chef in 2012, and was named Chef of the year for Time Out Magazine in 2013. With Colby in the kitchen, chi Spacca has been notes as one of GQ’s 25 best new restaurants of 2014, best new restaurant in LA by Time Out Magazine, and made the cut for Los Angeles Magazine’s 75 “best restaurants” list. Colby’s cooking has been featured in the New York Times, NPR Marketplace, and Angeleno Magazine. Chad continues to develop his passion for unique takes on regional fare by traveling around the world, testing (and tasting) beyond the boundaries of common gastronomy.

At Westside Tavern Ben has cultivated a community restaurant and focused his kitchen on local, seasonal, and sustainable cuisine. “Westside Tavern is a community restaurant and we owe it to the community to give back. Supporting local business, green initiatives, and crafting delicious food is our service standard.”

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting - Sunday 1) Friday, August 22 12:00 PM - Osteria Mozza Lunch with Nancy Silverton & Jonathan Waxman 2) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

64 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

ScottConant

Scott Conant brings a deft touch and unwavering passion to creating food with soul. His first Scarpetta location, which opened in New York City in 2008, garnered a glowing three-star review from The New York Times, was named one of the Best New Restaurants in America by Esquire magazine and received a nomination for Best New Restaurant from the James Beard Foundation in 2009. Most recently, it was selected as one of Adam Platt’s “Top 101 New York City Restaurants of 2011” in New York magazine. In 2008, Conant opened Scarpetta at Miami Beach’s Fontainebleau resort, which received a four-star review from The Miami Herald. In June 2010, Conant opened Scarpetta Toronto at the Thompson hotel, followed by Scarpetta Beverly Hills at the Montage Beverly Hills in October of that same year. He opened a fifth location as well as D.O.C.G Enoteca, a new wine bar, at the Cosmopolitan of Las Vegas in December 2010. A graduate of the Culinary Institute of America, Conant was named one of America’s Best New Chefs by Food & Wine magazine in 2004. He has appeared on The Today Show, Good Morning America, The Talk and Bravo’s Top Chef. Conant has also served as a frequent judge on Food Network’s “Chopped” and published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.

1) Friday, August 22 12:00 PM - Scarpetta Lunch with Scott Conant & Graham Elliot 2) Saturday, August 23 10:30 AM - Scott Conant Cooking Demonstration

JosephConrad

Joseph Conrad first began experimenting with food at a young age while hoping to impress his mother and sisters. Ingtrigued by the ways food could bond his friends and family, Joseph’s fascination with the culinary world transitioned into a lifelong passion and professional career. Joseph’s sheer talent and drive landed him positions in many notable kitchens throughout San Diego, including his first Executive Chef position at Dublin Square, without any professional schooling. Upon graduating at the top of his class from San Francisco’s California Culinary, Charlie Trotter’s of Chicago immediately recruited him to be a part of their acclaimed 5 star, 5-diamond team. He later returned to the West Coast to hone his skills at a number of notable restaurants in San Francisco and Seattle, including the James Beard Award-winning Crush Restaurant. In 2012, he joined the MINA Group as Chef de Cuisine at Seattle’s renowned RN74, developing seasonal and tasting menus alongside Executive Chef David Varley. Returning to Southern California as Executive Chef at BOURBON STEAK LOS ANGELES, Joseph is honored to work alongside Michael Mina on the modern American menu which focuses on seasonal ingredients, fresh seafood and all natural, organic and hormone free meats. He will also proudly manage, grow and inspire his team of chefs, solidifying BOURBON STEAK as one of the most exciting additions to the culinary landscape of Los Angeles.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

3) Saturday, August 23 12:00 PM - Lexus Grand Tasting

2014 | LAFW 65

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JohnCox

DominiqueCrenn

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

Growing up in Versailles, Dominique Crenn learned to love food early at the tables of the adults in her life: her mother, a great cook; her father, a politician with a taste for the finer things; and her father’s best friend, a well-respected French food critic. Before making history at Atelier Crenn by being the only female chef in the United States to hold two Michelin Stars, Crenn cooked the world over, including a stint as the first female executive chef in Indonesia at the Intercontinental Hotel in Jakarta. In California, Crenn worked under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for over two years at the celebrated restaurant Stars.

Chef Cox’s start at Sierra Mar in July marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after having trained at the New England Culinary Institute in Montpelier, Vt. His success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine. From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants. Most recently, Chef Cox served as executive chef at the celebrated Carmel, Calif. restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients. The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award winning publication.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello 2) Sunday, August 24 12:00 PM - Lexus Grand Tasting - Sunday

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Her résumé also boasts turns at Campton Place, 2223 Market, the Park Hyatt Grill, and Yoyo Bistro, as well as an eight year run as executive chef at the Manhattan Country Club, in Manhattan Beach. Returning to San Francisco in 2008, Crenn headed the kitchen at Luce in San Francisco’s Intercontinental Hotel where she earned her first Michelin star in 2009 and again in 2010. With honors from Esquire, GQ, and W, to name just a few—as well as countless wooed diners—at Atelier Crenn, Dominique Crenn has solidified her reputation as a modern force in the kitchen.

1) Friday, August 22 12:00 PM - Faith & Flower Lunch with Michael Hung & Dominique Crenn

FOURTH ANNUAL LOS ANGELES FOOD & WINE

FernandoDarin

LissaDoumani

Executive Chef Fernando Darin joined The Wine Bar at the Hollywood Bowl in spring 2014 just in time for the restaurant’s summer re-launch. Darin heads the menu of the al fresco dining destination from the Patina Restaurant Group, located above the main entrance to the box seats at the iconic concert venue in Los Angeles. He offers small bites and shareable platters to accompany an extensive list of wine, craft beer, and specialty soju cocktails. Darin’s cooking includes a flair for international flavors, a nod to his early exposure to many cultures and culinary traditions. “I was born in the countryside of Brazil into an Italian family in a region with a lot of Portuguese and African influences .It was there that I learned to cook from my Italian grandmother,” he says.

Hiro Sone and Lissa Doumani have been capturing the hearts and appetites of Northern California diners for nearly 20 years. In 1988 the husband and wife team opened Terra, a world-class dining destination in Napa Valley. Today the intimate restaurant still showcases seasonal menus that blend local ingredients and the flavors of southern France and northern Italy with his refined Japanese sensibility, and the couple’s travels, tastes, and passion for exceptional dining. In 2003 Hiro received the James Beard Award for Best Chef in California and in 2008 Lissa received the James Beard Award for Outstanding Service.

In 2008, he decided to move to California to attend the Le Cordon Bleu College of Culinary Arts in Los Angeles. While in school, Darin had the opportunity to intern with renowned chefs Eric Greenspan and Michael Voltaggio. After graduation, he went on to work in restaurants throughout Los Angeles, including as sous chef of The Foundry on Melrose, in Hollywood, and as executive chef of Kitchen Table in Downtown Los Angeles. Most recently, Darin worked as a consulting chef in multiple restaurants, including Corkbar in Downtown Los Angeles and Harlowe in West Hollywood, as well as cooked for several of L.A.’s pop-up restaurants and premier private events.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting - Sunday

In 2005, Sone, with Doumani, embarked on a mission to bring their worldly cuisine to San Francisco in the St. Regis Hotel. They opened Ame, which reflects the level of passion revered at Terra, plus distinctively Japanese and San Franciscan influences. The hot spot with a striking sashimi bar and an extensive raw menu. Since opening Ame, which means rain in Japanese, it has been flooded accolades from local and national press. Terra was recognized by Michelin and received One Michelin Star in the inaugural edition of 2007, and has continued to receive a Michelin Star each year since Ame received its first Michelin Star in 2008 and has continued to receive a Michelin Star each year since. In August of this year Hiro and Lissa will open Urchin, a Modern French Bistro in the Mission district of San Francisco.

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

2014 | LAFW 67

FOURTH ANNUAL LOS ANGELES FOOD & WINE

CelestinoDrago

GrahamElliot

Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while working at a restaurant in Pisa called Pierino. It was there that he realized he “loved everything about the restaurant business.” In 1979, Celestino accepted an offer to become Chef at Italian Restaurant Orlando Orsini in Los Angeles, and left Italy to embark upon a new culinary career in the United States. After six years in the business, he opened his first restaurant, Celestino, in Beverly Hills, receiving high praise that encouraged him to open a second restaurant, the acclaimed Drago in Santa Monica.

Graham Elliot is a critically acclaimed chef, restaurateur and television personality who also happens to be one of the most recognized faces cooking in America today.

Drago was met with rave reviews and has consistently been rated in the top five Italian restaurants in Los Angeles in its 20 years of operation. It was Celestino’s success at Drago that led him to his subsequent ventures, which include his artisanal bakery Dolce Forno, and restaurants Enoteca Drago and Il Pastaio in Beverly Hills, Drago Centro in Downtown, and Drago Catering & Special Events. Chef Celestino Drago was touted as one of the “Best Italian Chef’s in the U.S.” by Bon Appétit and Los Angeles Times Restaurant Critic Irene Virbila. He was voted ”Best New Chef” by Food & Wine Magazine and he has recently been awarded by Accademia Barilla the Certified Master Chef of Italian Cuisine, reserved exclusively to chefs who have distinguished themselves for preserving and developing the authentic Italian cuisine and professionalism around the world.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

Growing up a Navy brat allowed Graham the opportunity to travel the world and all fifty states, sparking an intense interest in food and music which led to his attending Johnson & Wales University. Graham received three James Beard Award nominations, competed on Iron Chef and the first two seasons of Top Chef Masters, was named one of Food & Wine Magazine’s “Best New Chefs” and became the youngest Four Star Chef in the U.S., all before the age of 30. In 2012, Graham was inducted into the Chicago Chefs Hall of Fame, named “Chef of the Year”, and saw September 19th officially proclaimed as “Graham Elliot Day” in the city of Chicago by Mayor Rahm Emanuel. In addition to running his two restaurants – Graham Elliot Bistro in Chicago and Primary Food & Drink in Greenwich, CT – Graham is also a judge on Fox’s MasterChef as well as Culinary Director of Chicago’s Lollapalooza music festival. When he’s not traversing the globe in search of gastronomic inspiration, Graham resides in Chicago with his wife and business partner Allie, and his three children, Mylo Ignatius, Conrad Matthias and Jedediah Lindsay.

1) Thursday, August 21 5:30 PM - Graham Elliot Cooking Demonstration 2) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani 3) Friday, August 22 12:00 PM - Scarpetta Lunch with Scott Conant & Graham Elliot

68 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

CarlosEnriquez

ElizabethFalkner

Carlos Enriquez joined Patina Restaurant Group in August 2012, bringing with him not only the knowledge that comes from a lifetime of working with pastry, but stellar industry experience as an executive pastry chef and corporate pastry chef for some of the country’s most respected restaurants and restaurant groups. As corporate pastry chef for Patina Restaurant Group and Patina Wedding, Enriquez oversees seasonal changes at all the 13 Los Angeles/Orange County concepts and catering operations ranging from sweet bites at the Market Cafes to the elegant confections at the group’s premiere dining destinations including the flagship, Patina Restaurant.

Chef Elizabeth Falkner is one of the culinary world’s most recognizable chefs and a leader in the culinary scene. For more than twenty years, she wowed the San Francisco/Bay Area with her desserts, then with two Michelin-recommended restaurants – Citizen Cake, a multiple award winning restaurant, bar and patisserie, and Orson. After moving to New York in 2012, Falkner successfully launched two independent restaurants within a year and gained immediate successful press including a 2 Star NY Times review for a pizzeria in Brooklyn. Falkner is a multiple award winning chef and a James Beard Foundation Award nominee.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

A lover of culinary competition, Falkner has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network. In summer of 2014, she will be a reoccurring judge on Food Network U.S. and Canada for “Donut Showdown”. Falkner also has consulted for numerous products and brands including Valley of the Moon wines, Prosciutto di Parma, Australian Lamb, Pillsbury, Starbucks, iSi, Hershey, General Mills, Nestle, Nabisco, Kraft, Pepsi and more.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani 2) Friday, August 22 12:00 PM - One Pico Lunch with Sven Mede & Elizabeth Falkner Presented by Chase Sapphire Preferred

2014 | LAFW 69

FOURTH ANNUAL LOS ANGELES FOOD & WINE

BradFarmerie

LuigiFineo

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

A 33-year-old Michelin-starred chef who infuses his Italian heritage with a refined-rustic approach to contemporary cuisine, Luigi Fineo brings a modern flair to RivaBella as the new executive chef. His menu brings life to Innovative Dining Group’s vibrant dining aesthetic encompassing exquisite food, striking design, and stylish clientele.

Kitchen experience in one, two, and three Michelin star restaurants developed his technique, but it was the renowned chef Peter Gordon’s free spirited fusion that resonated with Farmerie at The Sugar Club in 1996, and later in 2002 when he helped Gordon and fellow NZ chef Anna Hansen open The Providores. Farmerie returned to the States to open the ever eclectic PUBLIC with AvroKO Hospitality Group in 2003, garnering 2 James Beard awards and a Michelin Star. Farmerie and AvroKO followed this success with Asian gin den, Madam Geneva (2008), the meatcentric Saxon + Parole (2011), NY cocktail classic The Daily (2012), and their first venture outside of NYC with The Thomas (Napa, California) later that same year. They have most recently expanded the Saxon + Parole brand with an outpost in Moscow, Russia (2013), and will be creating the inflight menu for JetBlue’s upcoming Mint experience (2014). Farmerie has been named a “Rising Star” by Starchefs (2005), an “Emerging Tastemaker” by Food Arts magazine (2007), “winner” on TV show Iron Chef America (2009), “prince of porc” from whole hog connoisseurs Cochon 555 (2011), and “dad” by his children Bruno and Scarlet (ongoing).

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2) Saturday, August 23 12:00 PM - Lexus Grand Tasting

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Born in Gioia Del Colle, Italy, and the youngest of five children, Fineo first developed a penchant for cooking while helping his mother prepare family meals. After enrolling at the Instituto Culinario I.P.S.S.A.R.T., Fineo became a mentee to renowned Chef Francesco Berardinelli at his Michelin-starred restaurant, Shooeneck Ristorante in Falzes, Italy. In 2004, Fineo moved to Los Angeles to serve as sous chef at Celestino Drago in Beverly Hills before assuming the position of executive chef at La Botte in Santa Monica. During his tenure at the latter, Fineo earned a Michelin Star. After receiving critical acclaim, Fineo seized an opportunity to work with Chef Thomas Keller as chef de partie at three Michelin-Star The French Laundry in Yountville, CA. After two years spent at The French Laundry, Fineo returned to Los Angeles to dedicate two additional years to honing his craft under Keller as chef de partie at Bouchon in Beverly Hills. Most recently, he served as the executive chef at Andrea at The Resort at Pelican Hill in Newport Beach, CA, where he received four stars from Forbes Travel Guide.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

BenFord

NealFraser

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

Chef Neal Fraser began his culinary career in his hometown of Los Angeles at the age of 20. Known for his take on New American cuisine, he has consistently garnered critical praise and is acknowledged as one of the city’s premier chefs. His flagship fine dining restaurant Grace opened in 2003 and his casual three-meal-a-day café, BLD, in 2006. Fritzi Dog, Fraser’s fast casual healthy hotdog concept opened in 2012 in the historical Farmers’ Market at Third and Fairfax. Fraser and his wife and partner Amy Knoll Fraser closed Grace in 2010 to focus their sites on Vibiana, LA’s first architectural gem turned event venue and the forthcoming Redbird in the rectory building. Also in the works for Fraser is a BLD at LAX and ICDC, an ice cream, donut, coffee shop created in partnership with his longtime pastry chef Mariah Swan. Both are slated to open mid 2014 right along with the much anticipated Redbird.

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

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

Notably, Fraser has earned national critical acclaim for his masterful approach to any ingredient from wild boar to tofu. Accolades include “Hot Tables”– Condé Nast Traveler, “LA’s 25 Best Restaurants” – Los Angeles Magazine, Angeleno Magazine’s Chef of the Year in 2007. Also, in January of 2006, Fraser battled Iron Chef Cat Cora on Food Network’s widely popular series “Iron Chef America” and became the first California chef to win the culinary competition. In 2013, Chef Fraser battled it out on Bravo TV’s “Top Chef Masters.”

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 71

FOURTH ANNUAL LOS ANGELES FOOD & WINE

StevenFretz

JasonFullilove

Steven Fretz graduated from the California Culinary Academy in San Francisco in 1999 and first position was in the kitchen of George Morrone at Fifth Floor, where Fretz rose to sous chef in six short months.

Executive Chef Jason Fullilove spent his childhood all over the world beginning with Cleveland, Ohio, then Amherst, Massachusetts; Albany, New York; and Lusaka, Zambia, Southern Africa. With this global experience, he found a passion for the culinary arts.

After three years, Fretz joined the team at Mina Group as Executive Sous Chef position at Redwood Park. After spending some time at Mina’s new restaurant, ARCADIA, Fretz once again reunited with Morrone in Australia where he consulted on developing over 350 recipes for Wildfire in Sydney. Fretz returned to San Francisco to open Tartare, whose menu pushed boundaries by re-imagining classic dishes. After this experience, he decided to try his hand in New York as Chef Consultant for David Burke & Donatella as well as David Burke Fromagerie in New Jersey. After Chef Michael Mina appointed him Executive Chef for the Detroit restaurant SALTWATER, Fretz began to lay the groundwork for his future with the company. Chef Mina decided to bring him to Los Angeles and head up the kitchen as Executive Chef of XIV. Fretz spent 3 years as the Executive Chef of XIV before taking the position of Executive Chef with Chef Curtis Stone and Stones Food Inc. Chef Fretz is now at the helm of two of his own restaurants, serving as Executive Chef and partner at casual, chef-driven sandwich shop Top Round Roast Beef and the Sunset Strip’s latest modern American restaurant, The Church Key - two of Los Angeles’ most popular newcomers.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

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Fullilove began his career while attending the Culinary Institute of America in New York. Before obtaining his degree, he moved to St. Thomas Thomas in 2008 to accept a position as Chef De Cuisine at the Ritz Carlton USVI, where he took the lead in facilitating the resort’s onsite restaurants. Shortly after, in 2009, Fullilove decided to head to California to continue his career as the Executive Chef of Campanile for the Mark Peel Management Consortium, before joining the Patina Restaurant Group as the Executive Chef for the Los Angeles County Museum of Art. While at LACMA, Fullilove opened his own pop-up restaurant, RED, where he debuted a creative and ever changing tasting menu, that was inspired by the art and films taking place in exhibition. Fullilove’s culinary philosophy on quality is reflected in the restaurant’s sustainable menu of fresh, in-season seafood allowing him to more creative with seafood. His locally sustainable menu is made possible by working with Los Angeles-area farmers and foragers.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

EvanFunke

DanielFurey

Evan Funke opened his Culver City restaurant Bucato in July 2013. Recognition for Bucato’s pasta fatto a mano was immediate, starting with a number one ranking in the “Ten Great Restaurants for Pasta in Los Angeles” by LA Weekly in October 2013. By January 2014, Los Angeles Magazine listed Bucato on the “Top Ten Best New Restaurants of 2013,” and again honored it with the cover of its May 2014 issue and inclusion as one of “LA’s 75 Best Restaurants.”

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

Funke’s culinary career began with two years at Wolfgang Puck Catering before he was recruited to Puck’s legendary Spago, Beverly Hills. After three years at the famed restaurant, and a brief stint teaching at Le Cordon Bleu, Funke assumed leadership of the stoves of the Avalon Hotel, Beverly Hills. His current inspiration came after this period and as a result of a threemonth apprenticeship in Bologna, Italy, under the legendary Alessandra Spisni. At La Vecchia Scuola Bolognese, Funke mastered the techniques of pasta fatto a mano and adopted an Italian approach that keeps his cuisine “close to the ground.” In early 2008, Funke began his fouryear tenure as Executive Chef at Rustic Canyon Wine Bar and Seasonal Kitchen. Here Funke solidified his reputation as a champion of farmerdirect purchasing and creative hyper-seasonal, farmers market based menus.

Furey is an Alumni of the New England Culinary Institute in Montpelier, Vermont and interned at Rene Bistrot in New Orleans. Following a move to Chicago his next post was with renowned Chef Jean Joho at Everest Restaurant, followed by a Sous Chef position at Joho’s Brasserie Jo. Following Chef’s Joho expansion in the West, Furey made the trek westward to work at Joho’s Las Vegas outlet, Eiffel Tower Restaurant located at the Paris Hotel. Lured back to the East by Chef /Owner Daniel Stern’s Mid Atlantic Restaurant and Tap Room in Philadelphia he sourced local produce, cheese and meats and worked closely with several brewers and farmer to present monthly dinners that featured artisan breweries. Furey’s vast background touches all the right chords with his new position at CRBC which features a tap line of over 70 artisan brews, gastro pub cuisine and an atmosphere fueled by fun.

In 2009, Chef Funke was nominated “Rising Star Chef” by The James Beard Foundation, and awarded the“Bib Gourmande” from Michelin Guide.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

2014 | LAFW 73

FOURTH ANNUAL LOS ANGELES FOOD & WINE

PierreGagnaire

FabianGallardo

When it comes to cuisine, three-star Michelin Chef Pierre Gagnaire says, “The dishes have to be well assembled, easy to understand and possess eccentricity. And, of course, they have to be delicious.” On December 4, 2009, Gagnaire opened his first restaurant in the United States at Mandarin Oriental, Las Vegas. Twist by Pierre Gagnaire boasts an innovative menu that infuses the simplicity of classic French cuisine with a modern spin – a fusion for which Gagnaire is revered in today’s culinary world. Twist is Gagnaire’s second restaurant within Mandarin Oriental Hotel Group as his first, Pierre, is located at Mandarin Oriental, Hong Kong.

Fabian Gallardo was born and raised in Leon, Mexico. The son of a shoemaker, Gallardo had aspirations to create from a young age. While studying business administration at ITESM (Instituto Tecnologico y de Estudios Superiores de Monterrey) – Campus Leon, he quickly realized he had bigger dreams to chase. He picked up a camera and moved to New York City where the food culture and passion took him over. Gallardo began studying at the prestigious French Culinary Institute in Manhattan where he graduated with Grand Diplóme and a degree in Restaurant Management. After meeting his wife, Hélène the two married at All Saints Chapel in New York City and worked in the culinary and pastry-fields, respectively. Gallardo staged at L’Ecole and Daniel Boulud’s classic, Café Boulud. After gaining more knife-wielding experience, Gallardo began his own eclectic catering business with his dear friend Christian Page. Soon after, he was offered the opportunity of a lifetime as the Chef de Cuisine at the world-famous Vice Versa under the guidance of Executive Chef Stefano Terzi. Chef Fabian soon gained invaluable experience working with and running the front of house as well. After 14 years at Vice Versa, Chef Gallardo departed for California. Working under Chef Walter Manzke has been an incredible learning experience and the opportunity to run and manage his own high-volume kitchen has been a dream-come true.

Born in Apinac, France, Gagnaire is the Head Chef and owner of multiple Michelin-star restaurants worldwide, including in his native France as well as London, Hong Kong, Tokyo, Dubai, and Korea. In 2001, Gagnaire co-founded the molecular gastronomic dining experience known as “Note à Note” with French chemist, Hervé. Offered exclusively at his restaurant, Pierre, at Mandarin Oriental, Hong Kong, “Note à Note” is claimed as the world’s first dish made entirely of pure compounds. To fully understand Gagnaire’s perspective, one must have what the master chef calls “intelligence of the senses,” in addition to curiosity and freedom of spirit. In sum, Gagnaire asserts, “I want to put emotion and intelligence into every one of my dishes.”

1) Saturday, August 23 6:30 PM - Dining with the Michelin Stars - Pierre Gagnaire, Michael Cimarusti, David Kinch & Dominique Crenn

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1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

FOURTH ANNUAL LOS ANGELES FOOD & WINE

LorenaGarcia

RayGarcia

Venezuelan-born restaurateur, TV personality and published author Lorena Garcia is currently one of the country’s leading chefs, well known for numerous TV appearances (Top Chef Masters, Top Chef Estrellas, Sazon con Lorena Garcia, Lorena en Su Salsa and El Mejor De Los Peores to name a few), a successful chain of restaurants and cookbook. On the heels of the success of her first cookbook, Lorena Garcia’s New Latin Classics, Garcia has taken her love of cooking to the next level by creating the Lorena Bella Kitchen Collection for HSN.

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grand. Although food remained an interest that he equated with conviviality while studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion.

Garcia originally planned to be a lawyer, finishing her associate degree and paralegal studies while learning English, but she soon realized her heart was not in it. Garcia left the legal world behind her and enrolled at Johnson & Wales University, graduating with a Bachelors degree in culinary arts and more recently received an honorary doctorate degree in culinary arts. Garcia created “Big Chef, Little Chef” as a comprehensive non-profit program (based out of her hometown Miami, FL) to help children and their families take control of their eating habits and, ultimately, their lives. More recently she has partnered with NASCAR and Charlotte Motor Speedway to offer their fans a healthier and Latin inspired menu. Her love of freshness and flavor is mirrored in her commitment to healthier choices.

Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Art. Ray has spent years perfecting his craft, delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at The French Laundry. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredient-driven,” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello 2) Sunday, August 24 3:30 PM - Lorena Garcia Cooking Demonstration

2014 | LAFW 75

FOURTH ANNUAL LOS ANGELES FOOD & WINE

GenevieveGergis

AdrianGiese

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

Chef Giese has loved to experiment in the kitchen since he could see over the stove. With an inclination of working with his hands as an organic farmer, seamster, and ceramics craftsman, he realized his true passion and career was in the kitchen during his time at Stoke’s Adobe of Monterey, California. Chef Giese went on to pursue culinary training at the California Culinary Academy of San Francisco. He followed with working at Roy’s Restaurant in Kahana, Maui and later transferred to Roy’s Restaurant in Pebble Beach. His talents became noticed and soon he was serving as Sous Chef at the prestigious Peppoli Restaurant of Pebble Beach. It was here that he further developed his love of Italian cooking and the artisan craft of charcuterie. Possessing an appreciation for fine wines, Chef Giese obtained his first level sommelier certification.

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

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

Upon relocating to the Los Angeles area, he became an integral part of Mastro’s Restaurant in Beverly Hills. Focusing on the fine dining experience of a high end steakhouse, he was soon given the position of Executive Chef at Mastro’s Restaurant of Thousand Oaks. He continues to manage this successful restaurant and finds great satisfaction making people happy with his cooking. Cheers!

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

76 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JoshuaGil

MichaelGinor

A self-taught chef and culinary mastermind, Joshua Gil is dedicated to using local and seasonal influences to embellish his unique spin on traditional cuisine. Helming the kitchen as Chef de Cuisine at Herringbone at Mondrian Los Angeles, Chef Gil demonstrates his distinctive flare on the restaurant’s ‘fish meats field’ concept, showcasing a variety of ocean specialties from around the world.

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute.

Chef Gil found a passion for artistic cuisine early on in his life, after finding inspiration from culinary classics including Chez Panisse, Le Guide Culinaire, and Los Secretos de El Bulli. Incorporating Mexican, Chinese, Vietnamese and Japanese influences into his cooking, Chef Gil’s impressive career has spanned several restaurants and locations throughout California. Most recently, Chef Gil co-owned and created the menu for Tacos Punta Cabras in Santa Monica, California. Past career highlights also include earning the first Michelin Star for Joe’s Restaurant in Venice, California and working as chef de cuisine at the exclusive Jonathon Club where he was in charge of monthly wine dinners, the spa dining menu, VIP dining, menu development and management. Chef Gil has also worked Executive Chef at Sunset Strip’s famous BLT Steak and chef de cuisine at Hotel Laguna in Laguna Beach. In his new position at Herringbone Los Angeles, Chef Gil plans to experiment with textures and temperatures while keeping the food light, fun and innovative and most importantly, quintessentially Californian.

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

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2) Sunday, August 24 12:00 PM - Lexus Grand Tasting

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

2014 | LAFW 77

FOURTH ANNUAL LOS ANGELES FOOD & WINE

DamonGordon

JonathanGrahm

Executive Chef Damon Gordon joined the Water Grill team in 2012, first helming the multi-million-dollar revamp of the original location before opening the Santa Monica space. A runner-up on the Food Network’s “CHOPPED” earlier this year, Damon is a down-to-earth chef who can speak about the evolving seafood landscape in Southern California and trace his culinary journey (from DC to NY to San Diego to LA).

Jonathan Grahm, is known as one of the youngest and most prolific chocolatiers in the county, a pioneer in the artisanal chocolate movement in the United States, known for his over 200+ handmade varieties of gourmet chocolates, made from scratch at his Los Angeles based artisanal chocolate company, Compartés Chocolatier. His trendsetting approach to creating chocolate art using organic all natural ingredients coupled with artistic beautiful dramatic presentations to hand-make his gourmet luxury chocolates and chocolate bars has been duly noted in numerous publications. He also had the recent honor of being named on Forbes 30 Under 30 list. His television appearances include Food Network, CNN, ABC and more.

As an added bonus, celebrities such as Greg Kinnear, Reese Witherspoon, Courtney Cox and Michelle Pfeiffer have been spotted in recent months at Water Grill for specialties such as Chilean Seabass and wild Halibu

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

Jonathan’s newest collection is 24 gourmet chocolate bars fusing art and chocolate in 2 series: “World Series” based on traveling the world through chocolate and “Infinite Dream Series” represents the fusion of nostalgic Americana and Compartes history established in LA since 1950. Jonathan is a native Angeleno and lives in LA with his 2 dogs, Samson and Rocco, has 1 store in Los Angeles and 7 stores in Tokyo Japan. His award winning chocolate confections are now available at retail outlets nationwide. Plans are in the works for a Compartes location in China as well as another store US store early next year and his most ambitious project to date, a Compartes cocoa farm, is also in the works where Jonathan can live out his dream of growing his own chocolate trees living in a beautiful exotic locale and living off the land, with Samson and Rocco of course.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

78 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

EricGreenspan

IanGresik

Eric Greenspan graduated both from Berkeley’s Haas School of Business and the Cordon Blue Culinary School in Paris; he has trained with celebrated chefs including Alain Ducasse, David Bouley, and Joachim Splichal. While Executive Chef at the renowned Patina he was named one of Angeleno Magazines “Eight Hot Chefs”, and his kitchen garnered both a 27/30 rating and a “Top French Restaurant” from Zagat. 944 Magazine recognized Eric as one of the “Most Buzzworthy Chefs in America” and apropos of this latest venture (Greenspan’s Grilled Cheese), Eric won the 2008 Grilled Cheese Invitational. In addition, Eric defeated Bobby Flay on the Food Networks popular “Iron Chef” television program.

Ian Gresik’s lifelong culinary journey began at an early age in his native Southern California, where he attended the prestigious California School of Culinary Arts. Since then, his culinary career has been taking him back and forth between pastry and savory roles in kitchens across the United States and abroad, providing him with over fifteen years of culinary experience.

Along with partners Jay Perrin and Jim Hustead, Eric formed the Foundation Hospitality Group which includes the acclaimed The Foundry on Melrose (recognized by Conde Nast as “Best New Restaurant.”), The Roof On Wilshire, participates in national pop ups under the El Ñosh Latin/Jewish Delicatessen brand, and now operates, the first of their long awaited chain, Greenspan’s Grilled Cheese.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

Ian began his career as Pastry Chef at the renowned Patina Restaurant in Los Angeles. He quickly worked his way up to become the Sous Chef at Patina and then took on an additional role as Food Consultant for the JBS Consulting Services Group. Particularly inspired by his last stage position in the Basque region of Spain, Ian sought to apply the skills he learned abroad and returned to Los Angeles. He became Chef de Cuisine at the fine dining Italian restaurant in Downtown Los Angeles, Drago Centro. With the success of Drago Centro, he continued to perfect his craft and expand his repertoire of skills. Ian partnered with Celestino Drago to develop a proprietary line of gelato. The unique and decadent creations are served in restaurants across Los Angeles. Always striving to source and learn the origins of the food he serves, Ian is a founding member of the Skuna Bay Salmon Family of Chefs. A chef with many hats, Ian’s commitment to perfection is something you can literally taste.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

2014 | LAFW 79

FOURTH ANNUAL LOS ANGELES FOOD & WINE

PeterHaller

RoryHerrmann

Peter Haller, Half-Visayan chef born in Northern California and raised in Omaha, NE, is currently in his 17th year standing on the tiles. His passion for cooking has taken him to Seattle, WA, South Lake Tahoe, CA, Chicago, IL, Winter Park, CO, Sarasota, FL, Steamboat Springs, CO, and now, Los Angeles, CA. His traditional European cooking has been strongly influenced by a 14-week research trip to the Philippines and Japan. On arriving in Los Angeles, Chef Haller worked as a consultant for several months before landing a sous chef job with Chef Brendan Collins at Waterloo and City. Last year, he took over The Gorbals in Downtown Los Angeles, where his food reflects the cultural diversity of Southern California.

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

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

Most recently, Herrmann was the Chef de Cuisine of Thomas Keller’s Bouchon in Beverly Hills. During his 3-year tenure, Bouchon received a 3-star rating from the The Los Angeles Times. Los Angeles Magazine hailed Bouchon as one of L.A.’s “Best New Restaurants” and Angeleno Magazine rated it as one of L.A.’s “Top 10 Hot Spots.” In 2010, Herrmann received the Los Angeles-San Diego Rising Star award from Starchefs. Herrmann is a graduate of the French Culinary Institute. He has worked under many notable chefs, including 3-star Michelin Chef Alain Ducasse at his eponymous restaurant at the Essex House and Mix; as well as for Chef Dan Barber at Blue Hill Restaurant. Herrmann also worked in the kitchens of the Sundance Resort in Sundance, Utah. A California native, Herrmann actively contributes his culinary talents in helping raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes and the Starlight Children’s Foundation.

80 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

AkiraHirose

TimothyHollingsworth

Chef Akira was born in Kyoto, Japan, and moved to France to begin his French culinary journey. He first studied at Hotel du Grand Monarque in Azay Le Rideau, located in Loire Valley, as an apprentice. Later, Hirose worked at Maxime’s in Paris and went on to study the fine art of pastries at Ecole de Lenotre. After a short time, he later went on to study under the world renowned Chef Joel Robuchon. Before he left France, he worked at Chez Hosten, a two-star Michelin restaurant, as a sous chef. After working in France for eight years, Chef Akira came to Los Angeles and joined the kitchen staff of L’Orangerie. After over a year, he headed back to Japan to open his own restaurant, Azay Le Rideau, which became one of the Top 50 French Restaurants in all of Japan. Returning to Los Angeles, he has satisfied many patrons at Citrus, Georgian Room at the Ritz Carlton, Pasadena, Belvedere Restaurant in the Peninsula Hotel, Beverly Hills, the Executive Chef at Tower Restaurant, Los Angeles, where he created an exquisite menu for the Emperor & Empress of Japan in 1994, and in September of 1998 he opened Maison Akira.

Timothy Hollingsworth is currently in the process of opening a restaurant in Downtown Los Angeles. He is the former chef de cuisine for Thomas Keller’s French Laundry where he worked there for over thirteen years. During that time he was a key member in the opening team at PerSe restaurant in New York as well as the reopening team at The French Laundry. In 2009, he was awarded the opportunity to represent the United States in the Bocuse d’Orwhere he received the highest placement America has to date. He also received rising star chef awards from The James Beard Foundation and the San Francisco Chronicle. Timothy Hollingsworth has also spent time traveling to France, England, Germany, Austria, Sweden, Mexico, Lebanon, Korea as well as other countries to explore their different cuisines and study the culture while working with famed chefs Alain Senderens, Michel Rostang, Gordan Ramsey and Alain Ducasse.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello 2) Sunday, August 24 10:30 AM - Cocktail Revolution with Julian Cox & Chef Timothy Hollingsworth

2014 | LAFW 81

FOURTH ANNUAL LOS ANGELES FOOD & WINE

WesleyHolton

GregHozinsky

Wesley Holton is the executive chef at Rose. Rabbit. Lie., a new social club which opened in December 2013 at The Cosmopolitan of Las Vegas. Coastal Luxury Management, the team behind the food and beverage program, selected Holton to head up the kitchen, where he has created a globally inspired menu that contributes to the social experience of the evening. Rooted in classics reinvented in sharable plates, the inspiration for the menu spans cultures and continents, while dishes are composed from regional ingredients.

Greg Hozinsky is the executive chef of The Strand House in Manhattan Beach – a dining destination reminiscent of an elegant yet welcoming beach house with stunning ocean views – where he uses seasonallyinspired and locally grown ingredients to compliment his fresh and rustic culinary approach.

Familiar with the Las Vegas landscape, Holton oversaw Daniel Boulud Brasserie at Wynn Las Vegas for three years as Executive Chef, having trained under the renowned chef Boulud since 2002. He began his career in the Boulud family as a line cook at DB Bistro Moderne in New York City. From there, Holton spent the next three years working his way up through the kitchen at DANIEL, from Banquet Chef to Sous Chef. In 2006, Holton was promoted to the position of First Sous Chef at Café Boulud Palm Beach, where he was celebrated for his culinary leadership and dedication. Holton’s passion for cooking was nurtured early on by his mother, who took him shopping for ingredients and provided the opportunity to prepare complex meals for his family. In 1997, his mother surprised him by enrolling him in the Schoolcraft College in Michigan to pursue a professional culinary degree. Following culinary school, Holton began his culinary career in his home state of Michigan at the Oakland Hills Country Club, where he got a taste of cooking for an elite clientele. Before joining the team at Rose. Rabbit. Lie., Holton served as Executive Chef at The Water Club at Borgata Hotel Casino & Spa in Atlantic City, NJ for three years. Prior to that, in 2011, he was Executive Chef at Seablue: A Michael Mina Restaurant, formerly at Borgata.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

82 LAFW | 2014

Hozinsky graduated from California Culinary Academy in San Francisco in 2003, and began working under Michael Mina at Aqua in San Francisco. He then returned to his native Southern California for externships at the House of Blues Foundation Room and Valentino’s in Santa Monica. He worked at Avenue in Manhattan Beach and was promoted to sous chef at the age of 21. From there, Hozinsky became chef de cuisine at Frascati in Palos Verdes, then the executive chef at Shade Hotel in Manhattan Beach, at just 22. Hozinsky then moved to another Zislis Group property, The Strand House, in 2012. Recently, Hozinsky had the honor of cooking at The James Beard House in New York City. In 2012 he was named one of Zagat’s “30 Under 30: LA’s Hottest-Up-and-Comers.” Hozinsky credits the progress of his career to his early discovery of his passion for cooking. While he was in high school, Hozinsky constantly experimented with creating culinary classics. One day, his mother returned home from work to find pounds of homemade pasta dangling from chandeliers and coat hangers all over the house. It was then that she encouraged her son to pursue his passion.

1) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company 2) Saturday, August 23 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

2014 | LAFW 83

FOURTH ANNUAL LOS ANGELES FOOD & WINE

MichaelHung

BrianHuskey

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

Brian Huskey is a native of Pasadena, California who, after attending UCLA, moved to San Francisco to get his formal culinary education at CCA. After CCA, Brian went on a culinary journey, traveling to places as far as the Caribbean but eventually landing back in Los Angeles. For the past several years, Brian worked directly with Chef Ricardo Zarate in opening his four restaurants: Picca, Mo-chica, Paiche, and Blue Tavern. As well, he has worked for the Patina group and the Starwood hotels and resorts as chef de cuisine. Throughout this process, Brian has been able to travel and learn how to incorporate Asian, French, Peruvian, and Californian influences into his food. He continues to be a student of his craft. Recently Brian cooked his way into the top 5 on BRAVO tv’s Top Chef season 11. Currently at Formosa Café Brian has created an Asian latin inspired bar menu; as well, he caters private events. He has a restaurant concept in the works.

In December of 2013, Hung joined the team at Coastal Luxury Management to become the Executive Chef of their newest restaurant located in Downtown Los Angeles that is slated to open in early 2014, named Faith & Flower. Outside of the kitchen, Michael was recently enrolled at the University of San Francisco where he earned a Masters in Fine Arts in the craft of fiction.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani 2) Friday, August 22 12:00 PM - Faith & Flower Lunch with Michael Hung & Dominique Crenn

84 LAFW | 2014

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

McConnells

FluffIce

McConnell’s Fine Ice Creams was founded in Santa Barbara, California in 1949.

Fluff Ice® takes on the traditional Taiwanese shave ice dessert in a nontraditional way. By infusing flavors into large cylindrical ice blocks, each block of Fluff Ice is created through a proprietary process, which takes 8 hours to complete. When blocks of Fluff Ice are shaved, what results is the magical hybrid of delicate texture and decadent taste. It is light and airy, yet amazingly flavorful with every bite.

Now in our third generation of family ownership - Santa Barbara chef, Eva Ein, and her husband, winemaker Michael Palmer - we make our ice creams the same way we always have - from scratch, using peerless ingredients, unique recipes and our founders’ legendary, ice creammaking process - to churn out the most glorious ice creams imaginable, in the most conscious way possible. ...The finest, local, sustainable and organic ingredients - from partner farms, ranches and orchards we’ve worked with for decades - including raw, California Central Coast, grass-grazed milk and cream (pasteurized at McC’s headquarters, The Old Dairy, in downtown Santa Barbara). ...Housemade & prepped jams & preserves & caramels & chocolates & organic fruits & nuts & cold-brewed coffees & crumbles & crisps, etc., etc., etc. - while we steer clear of anything that has no business in authentic ice cream. (No dairy hormones, antibiotics - no rBST/rBGH stabilizers, fillers, additives, gums, starches, syrups, etc. Never had ‘em. Never will) - to create every one of our exquisite recipes.

Fluff Ice is the brainchild of four friends: Nicholas Huang, Matthew Hui, Annie Tran, and David Wang. Since opening their storefront in Monterey Park just a little over a year ago, the team has expanded their business to an additional storefront in Monrovia as well as a Gourmet Food Truck that roams the streets of Los Angeles. To date, Fluff Ice has been featured in numerous publications including Sunset Magazine, Eater, and Zagat. Fluff Ice was most recently featured on an episode of the Cooking Channel show, “Easy Chinese”with Chef Ching-He Huang.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

...and Gordon McConnell’s legendary, ice cream machine. The result? Incredible balance and purity of flavor, smoothly consistent texture, incredible creaminess and a sweet, 70-year legacy of churning out the world’s finest, authentic ice creams.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

2014 | LAFW 85

FOURTH ANNUAL LOS ANGELES FOOD & WINE

CJJacobson

RoxanaJullapat

Orange County-born C.J. Jacobson grew up relatively indifferent to food—art and sports dominated his passions as a kid—but his life experiences eventually converged to create an intense dedication to cooking. His craft is best described as ‘rustic-refined’ and revolves around a profound respect for the hyper-seasonal, local, and wild ingredients he brings into his kitchen at Girasol in Studio City, which opened July 2013. “I’m really intense about finding superior ingredients and am inspired by what grows locally in Southern California,” he says. “Having grown up here, my cuisine is influenced by the tapestry of flavors found in L.A.”

Baker Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. While taking a break after graduating from college, Roxana found herself baking a tarte tatin in the kitchen of Café Figaro in the up and coming neighborhood of Los Feliz. Her fate was sealed. Over the next ten years she held tenures at nationally acclaimed restaurants including Campanile, Bastide, Lucques, AOC and Clarklewis. In the fall of 2011, she teamed up with chef Daniel Mattern to open Cooks County. She’s an advocate for garden-based education, and volunteers often at school gardens around town. Roxana’s strongest suit is in working with seasonal fruits and alternative grains. Her menus are perhaps one of –if not the most- farmers’ market driven in town.

In 2012, Jacobson staged at the world-renowned Copenhagen restaurant Noma, working closely with acclaimed Chef René Redzepi in the innovation-driven test kitchen. “What Noma taught me is to have complete respect for every single ingredient—foraging for it, exploring it, researching it, and treating it with care, never overly manipulating it,” he says. “At Girasol, I want to incorporate the techniques I’ve acquired at Noma, and present them in an approachable manner for the whole neighborhood to enjoy.” When he’s not in the kitchen, the 6-foot 8-inch-tall chef enjoys music and has recently rediscovered his passion for the game of volleyball.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

86 LAFW | 2014

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Best New RestauRaNt iN ameRica NomiNee James Beard Foundation

Best of the Best Robb Report

top 10 Best New RestauRaNts 2012 San Francisco Chronicle

thRee staRs

Michael Bauer, San Francisco Chronicle

RestauRant 1833 500 Hartnell street, Monterey, Ca 93940 restaurant1833.com

ReseRvations: 831.643.1833

2014 | LAFW 87

FOURTH ANNUAL LOS ANGELES FOOD & WINE

DavidKinch

BrockKleweno

David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. His pursuit for exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. This relationship creates a closed loop between the farm and kitchen assuring the dining experience imparts to guests a distinct sense of place and time.

Yamashiro’s Executive chef, Brock Kleweno, cultivated his passion for food at an early age. Born and raised on a family-owned and operated wheat farm and cattle ranch, Kleweno spent his early days attending to the needs of the farm and watching his parents and grandmother cook.

Manresa has held two Michelin stars for eight consecutive years. In 2012, it was named one of Restaurant Magazine and San Pellegrino’s “Top 50 Best Restaurants in the World.” In 2011, Kinch was named “Chef of the Year” by GQ magazine and in 2010, he received the “Best Chef: Pacific” award from the James Beard Foundation. In 2013, Bon Appetit called Manresa one of the “20 Most Important Restaurants in America.” Kinch released a cookbook titled “Manresa: An Edible Reflection” in October 2013, which was number 19 on the New York Times “Best Sellers List.”

1) Saturday, August 23 6:30 PM - Dining with the Michelin Stars - Pierre Gagnaire, Michael Cimarusti, David Kinch & Dominique Crenn

Prior to his professional work in the culinary world, Kleweno’s sights were set on the Marketing and Information Technology industry. Graduating from the University of Washington with a bachelor’s degree in Marketing, Kleweno worked at both IBM and Microsoft before beginning a ten-year stint at Cargill. It was during these trips, that Kleweno’s passion for food was renewed and he decided to quit the corporate world to pursue his first love. Kleweno packed his bags and headed to warm weather on the West Coast. After attending culinary school at Le Cordon Bleu in Pasadena, Kleweno accepted his first restaurant job at Balboa Steakhouse and worked his way through the kitchen. In 2006 Kleweno was offered the Sous Chef position at Yamashiro. In 2009 Kleweno was promoted to Executive Chef and in 2010 he took on the additional role of Food & Beverage director. As Executive chef of Yamashiro, Kleweno’s primary goal was to update and simplify the traditional Japanese-American menu. Aspiring to reposition Yamashiro as a culinary landmark, Kleweno has introduced a brand new Asian inspired menu.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

88 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JessicaKoslow

MichelleLee

Jessica Koslow worked in pastry at the James beard award winning restaurant Bacchanalia in Atlanta, Georgia. Upon returning to California, Jessica was attracted to the diversity of local produce - beautiful and honest snapshots of the state’s vigorous growing seasons.

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

In 2011, Jessica started Sqirl, a now, highly-regarded preserve company that focuses on using produce from family-owned farms that practice sustainable, certified organic methods that are in close proximity to Los Angeles. Sqirl, the chef driven breakfast and lunch restaurant followed, which LA Weekly placed at #9 and LA Magazine slotted as the #7 best restaurant in Los Angeles for 2014.

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

Jessica was one of 100 chefs in the US to be nominated for F&W’s People’s Choice Chef of the Year and has just been named a Los Angeles RISING STAR by the industry’s leading magazine, Star Chefs.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

Following her heart (and belly), Michelle entered the culinary world in 2002 at the New England Culinary Institute and she hasn’t looked back since. After externships at Cobalt Restaurant in New Orleans and Bernardus Lodge in Carmel Valley, she worked in Monterey (Montrio Bistro, Earthbound Farm), in Las Vegas (Michael Mina at the Bellagio, the Mansion at MGM Grand, RM Seafood and RM Upstairs), and most recently in Philadelphia (R2L Restaurant). She has had the honor to have worked with and been inspired by great chef mentors, such as Executive Pastry Chef Guechida of Robuchon Las Vegas, Pastry Chef Scarola of R2L in Philadelphia, Chef Chin of The Cosmopolitan Hotel of Las Vegas and Chef Sobel of Bourbon Steak in Washington, DC. In early 2013, Michelle joined the team at Coastal Luxury Management, and now works as the pastry chef of Restaurant 1833 and Cannery Row Brewing Company.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

2014 | LAFW 89

FOURTH ANNUAL LOS ANGELES FOOD & WINE

PhillipFrankland Lee

Phillip Frankland Lee, a Los Angeles native and the owner of Scratch|Bar, sees dining differently. Lee appreciates the value of providing an experience for his guests from his casual new interpretation of high-end cuisine to the creativity reflected in his unique menus. Lee believes his art should be shared with diners who appreciate his dedication to the craft, and his innovative, made-from-scratch dishes are as interesting on the plate as they are on the palate. Scratch|Bar, in essence, represents his mantra, and strives to provide the intimate, and accessible relationship between chef, diner, and cuisine for all.

1) Saturday, August 23 10:00 PM - After Hours Friday

90 LAFW | 2014

WonnyLee

A native of Southern California, Chef Wonny Lee’s early exposure to food revolved around his parents’ Chinese restaurant. He started his culinary career as an apprentice at a sushi restaurant, which paved his path to Culinary Institute of America in Hyde Park. Inspired by a European culinary tour, he returned to California working at restaurants such as Marche Moderne, Hamamori, Patina Group and Bazaar by José Andrés. Lee brings a modern approach to Hamasaku’s distinctly Californian take on Japanese cuisine.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

FOURTH ANNUAL LOS ANGELES FOOD & WINE

DavidLeFevre

RobertLiberato

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

Liberato began his career as a freelance artist and photographer, until he decided to follow his true passion and become a chef. He quickly made a mark for himself in the industry, graduating with honors from the prestigious Le Cordon Blue California School of Culinary Arts. In 2005, Chef Robert was appointed Pastry Chef and Lead Line Cook at Bon Appetit at Getty Center in Los Angeles, and was promoted to Sous Chef within a year.

In 2002, LeFevre set out to explore new and exotic cuisines launching him on a two year adventure throughout Southeast Asia, Japan, Australia, the Caribbean, and Europe. Upon returning in 2004, LeFevre was recruited as Executive Chef of downtown Los Angeles’ seminal seafood restaurant, Water Grill where he earned a coveted Michelin star. At his first restaurant Manhattan Beach Post, LeFevre delivers a highly personal and soulful restaurant offering a menu of playful, artisanal dishes. M.B. Post was a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories, and 2013 semifinalist for Best Chef West. Now with Fishing with Dynamite LeFevre celebrates summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities with a menu that features only the most pristine seafood. Like M.B. Post, Fishing with Dynamite is a reflection of LeFevre’s roots, his travels and his three culinary touchstones - preparing food that is artisanal, soulful and handcrafted.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

In 2007, Robert was brought on as Chef de Cuisine at The Whisper Lounge located at The Grove, Los Angeles’ famous shopping destination. He later served as a Kitchen Management Consultant to ANGR Holdings before joining ranks with the Son of a Gun team in Los Angeles, now the ESquared Hospitality team, first as Chef de Cuisine at GO Burger LA and then at BLT Steak LA. Chef Robert Liberato joins The ONE Group family with a strong knowledge of steakhouse cuisine and a track record and refined cooking style to STK LA, where he is currently the Executive Chef. As the Executive Chef of STK Los Angeles and Bagatelle Los Angeles, Liberato’s signature dishes are inspired by a farmers market driven menu, bringing locally sourced and seasonal touches the famous STK menu.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

2) Saturday, August 23 12:00 PM - Lexus Grand Tasting

2014 | LAFW 91

FOURTH ANNUAL LOS ANGELES FOOD & WINE

AntoniaLofaso

MeganLogan

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

A native of Thousand Oaks, CA, Megan Logan’s fondest childhood memories were of family dinners and cooking with her mother. At 15, she officially joined the culinary world as a server in a local restaurant however the fast paced environment of the kitchen beckoned. After high school, she enrolled at the prestigious Cordon Bleu College of Culinary Arts in Pasadena, CA. While working on her degree, Logan completed an externship at Nick & Stef’s Steakhouse which proved to be the start of a long and fruitful relationship with Patina Restaurant Group. After graduating in 2003, Logan continued her hands-on training with Patina Restaurant Group, working with the culinary programs at the Hollywood Bowl before moving on to Joachim Splichal’s flagship restaurant, Patina. Logan rose through the kitchen ranks to the role of sous chef during her 4 ½ years at Patina before being promoted to executive chef at Nick & Stef’s in 2010.

In addition to her “Top Chef” appearances, she’s currently a regular judge on Food Network’s “Cutthroat Kitchen,” was a co-host of GSN’s “Beat the Chefs,” and will be one of the chef contestants on an upcoming network food competition series. Her first cookbook, The Busy Mom’s Cookbook, was published by a division of Penguin last year. Lofaso attended the prestigious French Culinary Institute in New York City and, upon graduating, accepted a position at Beverly Hills’ best known restaurant, Wolfgang Puck’s Spago. She next ran the kitchen at a new Los Angeles hot spot, Foxtail, and was a private chef to some of Hollywood’s biggest stars. She is currently the Executive Chef and Partner of Black Market Liquor Bar and Scopa in Los Angeles.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani 2) Saturday, August 23 10:00 PM - After Hours Saturday

92 LAFW | 2014

Combining classic French technique with her love of food cultures from around the world, Logan enjoys creating simply prepared dishes with the freshest ingredients from local farmers’ markets. According to Logan, when working with good ingredients “less is always more.”

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JeffreyLunak

KevinLuzande

Jeffrey Lunak brings more than 15 years of experience to his role as Senior Vice President and Chief Culinary Officer. Since joining the Madison Holdings executive team, Lunak has greatly expanded his role, managing a wide range of responsibilities from concept branding to vendor liaison, chef training and business development. In 2013, Lunak helped pioneer the expansion of Blue C Sushi into Hollywood, CA, the concept’s first location outside of Seattle. Located at The Dome Entertainment Center at 6374 Sunset Blvd, the continued success of this flagship CA location solidified plans for further expansion across the state. Blue C Sushi Newport Beach and Blue C Sushi San Francisco are slated to open doors in summer 2014. Lunak is also the driving force behind the launch of Kaisho, a reinvention of the modern dining restaurant that combines global influences, Asian flare and local ingredients.

Kevin Luzande is currently the Chef de Cuisine at the Mediterraneaninspired Acabar in Los Angeles, CA.

He was Chef de Cuisine at Morimoto’s first restaurant in Philadelphia, as well as the Executive Chef for the highly regarded Morimoto Napa, where he earned three stars from Michael Bauer, San Francisco Chronicle, and “Best New Restaurant” from Food & Wine. Lunak also appeared on the last two seasons of “Iron Chef America,” as well as “United Tastes of America” with Jeffrey Saad. Chef Morimoto enlisted Lunak and his team to open Morimoto Waikiki and Mexico City, as well as coordinate menu development and training of all new chefs in its Napa outpost.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

Kevin began his culinary career working under Chef Troy Thompson at The Ritz Carlton in Marina Del Rey, where he developed his foundation in fine dining service and cuisine. Next, Kevin moved on to take the position of sous chef at Rivera in Downtown Los Angeles, working under notable LA chef John Sedlar. This mentorship between Sedlar and Luzande led to the opening of Playa in 2011 where Kevin gained further experience as Chef de Cuisine. The ever evolving menu at Playa allowed Kevin to blend his background and familiarity with Asian flavors and ingredients, with his love and talent for Latin and Hispanic flavors. Regardless of the style Chef Kevin Luzande is working with, throughout his career he has looked for opportunities to weave his Filipino heritage with his formal French culinary training, while simultaneously flirting with the fire and excitement of Latin spices. Although Luzande has ventured on to seize new and exciting opportunities at Acabar, the relationship with his mentor, Chef John Sedlar continues to flourish. In June of 2014, Kevin accompanied Sedlar to the Bordeaux Wine Festival, where in just one week, a small, dedicated team of chefs from Los Angeles—partnering with Chef Francois Adamski of Michelin star rated restaurant, Le Gabriel—hosted thousands of Bourdelais, as they enjoyed pairings of some of the world’s most sought after wines. When Kevin Luzande is not in the kitchen, you can find him dancing, cooking and laughing with friends, perfecting his already incredible hair, or spending some quality time eating and learning alongside his wineobsessed girlfriend. 1) Sunday, August 24 12:00 PM - Lexus Grand Tasting - Sunday

2014 | LAFW 93

FOURTH ANNUAL LOS ANGELES FOOD & WINE

PawanMahendro

JeffMahin

Born and raised in the holy city of Amritsar, Punjab, India, home of the Golden Temple and a true food city in every sense, it was no wonder that Pawan Mahendro pursued a path in international culinary cuisine.

Jeff Mahin is a chef/partner at Lettuce Entertain You Enterprises (LEYE) and the creative force behind six popular restaurants in Los Angeles and Chicago, which include Stella Barra, M Street Kitchen, Do-Rite Donuts and Summer House Santa Monica.

Upon graduating at the top of his class, Pawan secured a position at the Taj Mahal Intercontinental Hotel, where he honed his skills in Indian, French and Chinese cooking. Seeking to expand his knowledge of the industry, he then moved on to the Hotel Centaur (Mumbai). It wasn’t long before Pawan felt the urge to break free and embark on an independent venture in executive catering and event planning for corporate meetings and functions. Following a move to Toronto, Pawan familiarized himself with the dining scene by working at West Side Grill, Dunkleman’s Fine Dining and Daily Planet as the Corporate Chef. But his entrepreneurial spirit kicked in once again and inspired him to open Jaipur Grill, an Indian eatery with European finesse, in 2002, with the help of his son Nakul who became the General Manager at the age of 21. It quickly became Toronto’s premier Indian dining destination. Inspired by Nakul’s desire to create an unrivaled, “badass” dining experience, Pawan and Nakul opened Badmaash, an Indian gastropub in the heart of Downtown. Badmaash combines the bursting flavors of Indian street food with culinary prestige, creating the first Indiangastropub of its kind. 1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

94 LAFW | 2014

At just 30 years old, Mahin has accumulated several industry accolades including Zagat “30 under 30” list in 2012, Forbes “30-under-30” list of hospitality industry up-and-comers in 2012, Restaurant Hospitality’s 13 chefs to watch in 2013 and was a semi-finalist on Anthony Bourdain’s ABC reality cooking show “The Taste.” In 2014 he was named Los Angeles “Rising Star Restaurateur” by StarChefs. Mahin has worked in prestigious kitchens around the country, from Nobu in New York City to San Francisco’s Millennium, Blackhawk Grill and Patrick David’s. In 2006, he became a laboratory assistant at the threestar Michelin rated restaurant, The Fat Duck in Bray, Berkshire, England, under chef/owner Heston Blumenthal. While at The Fat Duck, Mahin participated in BBC’s “In Search of Perfection” documentary, creating and recreating well known dishes, including pizza- which would later became his signature.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

BernhardMairinger

WalterManzke

In 2012, Chef Bernhard Mairinger brought Los Angeles its first taste of authentic Austrian cuisine with BierBeisl restaurant, his highly anticipated solo debut to LA’s dining scene. Zagat Guides recognized the young chef’s talents naming him to their 30 Under 30 list honoring the rising stars of the local culinary scene. Rave reviews soon followed in the Los Angeles Times, LA Weekly and other publications. BierBeisl was named one of the hottest new restaurants by Gayot, Zagat, Los Angeles magazine and Angeleno Magazine. The LA Times included BierBeisl on their 101 Best Restaurants list and LA Weekly selected BierBeisl for its 99 Essential Restaurant list. The Hollywood Reporter declared Chef Mairinger to be one of the Most Influential Chefs in Hollywood with an A-list clientele.

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

National recognition arrived when Esquire Magazine named BierBeisl one of the Hottest New Restaurants in the U.S. and Chef Mairinger was included on the James Beard Award shortlist. Chef Mairinger made his national television debut on The Food Network’s Iron Chef America’s Battle Oktoberfest battling two Iron Chefs, Michael Symon and Jeffrey Zakarian. August 2014 marks the debut of BierBeisl Imbiss – his modern casual restaurant and bakery - in the historic Spring Arcade building in downtown LA (541 Spring Street) while a larger BierBeisl will open later this year on LA’s Westside with a haute cuisine restaurant, patisserie, and beer garden.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

With a degree in Business and Restaurant Management from San Diego Mesa College, Manzke moved on to develop his signature style and work in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse, Spain’s famed high-tech training ground, el Bulli, under Ferran Adria, and Patina in Los Angeles, where Manzke spent more than six years under the guidance of Joachim Splichal and earned the restaurant three stars from the Los Angeles Times. A brief stint outside of Los Angeles saw Manzke opening three successful restaurants in Carmel: Bouchee, Cantinetta Luca, and L’Auberge Carmel. Manzke returned to Los Angeles in 2007 to much fanfare to take the helm at the highly anticipated re-opening of Bastide Restaurant. In 2009, Manzke took over the kitchen at Church and State, where he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chef’s. Since his departure from Church and State, Manzke continues to apply his craft working closely with Richard Melman in Chicago to develop recipes for Lettuce Entertain You.

1) Friday, August 22 12:00 PM - Republique Lunch with Walter Manzke & Michael Tusk

2014 | LAFW 95

FOURTH ANNUAL LOS ANGELES FOOD & WINE

SvenMede

AnthonYMeidenbauer

Managing Chef Sven Mede oversees all food and beverage concepts within the By the Blue Sea™ restaurant group, a family of restaurants located at Pico Boulevard and Ocean Way, inside the iconic Casa del Mar and Shutters on the Beach hotels. Mede joined the team in 2012, bringing with him a seasoned résumé and an approach crafted from years of working with some of the most influential chefs in America and Europe, including Charlie Trotter, Bradley Ogden, and Michael Mina. A native of Germany, Mede began cooking at age 16 through an apprenticeship at a hotel outside of Dresden. After two years, he began cooking at another hotel, initially as commis, but ascending to the position of executive sous chef.

Anthony Meidenbauer, Block 16 Corporate Executive Chef/Director of Culinary Operations, has an extraordinary talent for creating delicious and innovative dishes in his kitchens. With a culinary background spanning more than 15 years, Chef’s work experience, combined with his calm personality and awareness of all things food, has added the culinary core behind Block 16.

His early experience earned the young chef a full scholarship at hotel and restaurant school in Bavaria, where he received a certified master chef degree before heading to England to further hone his skills at Michelinstarred restaurants. Mede relocated to Chicago in 2000 to work as sous chef to Charlie Trotter at his eponymous restaurant before heading west to Las Vegas. In 2003, Mede became executive sous chef at Bradley Ogden at Caesar’s Palace and took the position executive chef at Michael Mina’s Nobhill at the MGM Grand the following year, a position in which he earned the accolade of Star Chef’s “Rising Star of the Year.” Mede ran the kitchen there for five years before taking over as executive chef at Mina’s American Fish at the Aria resort.

1) Friday, August 22 12:00 PM - One Pico Lunch with Sven Mede & Elizabeth Falkner Presented by Chase Sapphire Preferred

96 LAFW | 2014

Along side Block 16, Chef created and launched the premiere Holsteins Shakes and Buns burger joint in the Cosmopolitan of Las Vegas hotel. Using the freshest produce, Chef has taken an innovative approach to traditional American fare featuring house-made selections including organic burgers, hearty appetizers and snacks along with signature “bamboozled” milkshakes. Chef Anthony brings a long history of culinary and hospitality training to the table. A native upstate New Yorker, he began working in kitchens near his hometown before he progressed his career at the Classic French Gastronomy at Niagara Culinary. In the spring of 2000 he decided to make his mark and relocate westward to delve into the rising culinary scene of Las Vegas, Nevada. Together with Block 16, Chef Anthony has also created and launched the premiere LBS Burger in Las Vegas and transported a Hollywood legend, the World Famous Pink Hot Dogs to the Planet Hollywood Resort in Las Vegas. Chef Anthony is currently launching a line of fresh and freshfrozen 100% vegan veggie burger patties, the URTH Burger.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

OriMenashe

LeviMezick

Originally from the Washington, DC area, Executive Chef Levi Mezick brings a wealth of culinary expertise to Restaurant 1833. Knowing early on that his passion lay in crafting food, Levi began his career as a prep cook at the Relais & Chateaux Clifton at the Country Inn in Charlottesville, VA at the age of 17. His impressive career path over the past 20 years includes positions as sous chef at Daniel and executive sous chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy. Levi teamed up with venerable Chef Michel Richard in 2008 at Michel at The Ritz-Carlton, Tysons Corner, Virginia, where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and a fine-tuned technique. In 2011, Levi was tapped by the founders of Pebble Beach Food & Wine to become the executive chef at their new dining concept, Restaurant 1833, located in an historic adobe in Monterey. At Restaurant 1833, Levi’s approachable and informed style is reflected in the menu, showcasing the authentic flavors of Central California. Early acclaim for Restaurant 1833 includes a 3-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for Best New Restaurant from the James Beard Foundation. Levi now serves as Corporate Executive Chef to Coastal Luxury Management where he oversees Restaurant 1833, Cannery Row Brewing Company, Rose.Rabbit.Lie and Faith & Flower.

Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie for Bestia; Bestia means Beast in Italian. Chef Ori is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza and baked in the Acunto (wood-burning) oven at ~900 degrees. Bestia makes many forms of fresh pastas, of which fusilli, agnolotti, and cassarece are only a few. On the dolci side of the menu, Chef Genevieve is preparing a plethora of desserts from scratch using the finest raw ingredients such as acquarello rice (an Italian carnaroli rice aged 18 months) for her al dente rice pudding served with perfectly ripened in-season fruit or her earthly, nutty, chestnut flour zeppole served with house-made coffee gelato and cream. In addition, Chef Genevieve was partially responsible for the design of Bestia, where she re-furbished oil drum spouts converting them into lighting fixtures and conceptualizing the floating booth system just to name one of her many aesthetic contributions.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

2014 | LAFW 97

FOURTH ANNUAL LOS ANGELES FOOD & WINE

GianfrancoMinuz

MattMolina

Born in Venice, Gianfranco Minuz’s early passion for food was influenced in part by his father’s skills as a rancher and butcher. At 15, he enrolled in culinary school in the nearby village of Lignano Sabbiadoro. After graduation, Minuz went to work at Bella Venezia, a Michelin starred ristorante in Venice. His early career experiences set the stage for Minuz opening his own restaurant, Cà Masieri, in 1986. Located at a country inn in the northern Italian town of Trissino, Minuz’s skill in the kitchen earned the establishment a coveted Michelin star for Minuz’s progressive Venetian cuisine. After a successful decade, Minuz left Italy for the United States in search of new challenges.

A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train at Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza. As Executive Chef at Pizzeria Mozza & Osteria Mozza , Matt has received three stars by S. Irene Virbila, the Los Angeles Times food critic, for both restaurants. In 2008, Matt was nominated for “Rising Star Chef” & “Best New Restaurant” in Osteria Mozza by the James Beard Foundation and later went on to receive the accolade for “Best Chef Pacific” in 2012. Most recently he co-authored, with Nancy Silverton and Carolynn Carreno, The Mozza Cookbook: Recipes From Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf, 2011).

In Southern California, Minuz worked as executive chef at Trattoria Tre Venezie, an intimate Pasadena restaurant and subsequently ran the kitchen at Santa Monica’s La Botte—both of which earned a Michelin star during his tenure. Minuz, however, found an offer to join Locanda del Lago intriguing. The iconic Santa Monica restaurant’s specialization in cuisine from Italy’s Lake Country was an aspect close to his heart and spoke to his philosophy of using the finest quality ingredients in his dishes. “Northern Italian cuisine is in my blood; it is what I know best,” Minuz says. “Fish should be fresh and firm in texture; game meats should have a bit of wild flavor; and the natural flavors of every ingredient should enhance the dish in an authentic way.”

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

98 LAFW | 2014

1) Friday, August 22 12:00 PM - Osteria Mozza Lunch with Nancy Silverton & Jonathan Waxman

FOURTH ANNUAL LOS ANGELES FOOD & WINE

MarkMollica

MasaharuMorimoto

Chef Mark Mollica was born and raised in Southern California. From an early age, Chef Mollica has been working in the kitchen with his mother and grandmother. It was then that a passion for food and cooking developed. However, it wasn’t until after graduating from college with a degree in business marketing that he turned to his true passion. With an eager spirit to learn more, Chef Mollica decided to pursue a culinary career and went on to be classically trained. From there he decided to apprentice in some of the top restaurants and hotels in several regions throughout Italy.

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

In 2005, Chef Mollica joined La Vecchia Cucina. He worked in every facet of the kitchen moving up quickly and eventually taking control of the kitchen. In 2006 Chef Mollica, together with his brother and business partner Anthony, acquired La Vecchia Cucina and have made it Santa Monica’s finest neighborhood Italian restaurant. Night after night, Chef Mollica seamlessly creates traditional Italian cuisine along with seasonal daily specials. Chef Mollica continues his love for food and knowledge by regularly traveling to Italy. On a recent trip to Italy, Chef Mollica was honored by Academia Barilla as a Certified Master Chef of Italian Cuisine.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

Before earning chef stardom, Morimoto was to be drafted as a baseball catcher in Japan’s major leagues when a shoulder injury ended his career. Soon thereafter, he began studying sushi and kaiseki, honing his craft for seven years. At age 24, he opened his own restaurant nearby, and after a successful five-year tenure, the young chef sold it and traveled to the U.S. to further expand his repertoire. In 1993, Morimoto was tapped to head the sushi bar and Japanese kitchen at the Sony Club before being recruited by Chef Nobu Matsuhisa to open Nobu restaurant as executive chef in 1994. Morimoto opened his eponymous Morimoto restaurant in Philadelphia in 2001, and in 2004, Wasabi by Morimoto opened at the Taj Mahal Hotel in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’s Roppongi district and, in 2007. In January 2006, Morimoto brought his eponymous restaurant to New York City. 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published.

1) Friday, August 22 5:30 PM - Iron Chef Morimoto Cooking Demonstration 2) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 3) Sunday, August 24 12:00 PM - Lexus Grand Tasting

2014 | LAFW 99

FOURTH ANNUAL LOS ANGELES FOOD & WINE

KrisMorningstar

DahliaNarvaez

Kris Morningstar is preparing to debut his California Brasserie Terrine. At Terrine Morningstar will showcase his detail oriented, yet simple, bold flavored, seasonal cuisine. His soulful food has previously earned him a GQ Magazine Dish of the Year award, an Esquire Magazine Best New Restaurant award, a place as a James Beard Rising Star Chef semifinalist and a Rising Star Chef award from Gayot.

Dahlia Narvaez, a native Angelena and Mozza’s Executive pastry chef, love for food dates back to Highland Park, where she grew up the oldest of three. Narvaez began cooking after she got home from school, left college when she got “tired of carrying a backpack”, fudged a resume and talked her way into a professional kitchen—the Conga Room— when she was 22. One day she walked into La Brea Bakery and applied for a job behind the counter.

During his career, Morningstar worked in both seasonal rustic kitchens such as AOC and Opaline as well as polished fine dining kitchens like Patina and Meson G. Combining these influences Morningstar’s food is sophisticated, yet heartwarming and always seasonal. On his approach to seasonality Morningstar says, “I don’t start serving tomatoes the day they hit the farmers markets. I taste them every week until they are perfect and then we serve them. For us tomato season is as short as many other fruits because getting the best product to the plate is paramount.”

Never getting the chance to work at the counter she went straight into the pastry kitchen, at the James Beard Award winning, Campanile. In 2002 Narvaez was named Executive pastry chef, running the country’s most distinguished pastry departments. Narvaez created desserts for the Mozza empire, and in 2008 Osteria Mozza received its first Michelin Star and in 2010 completed the Mozza cookbook along with Nancy Silverton.

Before opening Ray’s & Stark Bar Kris spent several years working through some of Los Angeles’ best restaurants including AOC, Grace and Patina. Kris Morningstar can also be seen as a recurring judge on the award winning Esquire Show Knife Fight.

Dahlia’s work has been celebrated in publications as the Los Angeles Times, LA Weekly, New York Times, Bon Appetit, Food &Wine Magazine, GQ and Metropolitan Home. In 2010, Dahlia was nominated for a James Beard Award for Outstanding Pastry chef.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

1) Friday, August 22 12:00 PM - Osteria Mozza Lunch with Nancy Silverton & Jonathan Waxman

100 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Chrisoh

MirkoPaderno

Seoul Sausage Company began as a passion project for brothers, Yong and Ted Kim, and Chef Chris Oh, who had some fun ideas for a “new” way to eat Korean BBQ. In less than 2 years, those ideas, or in hindsight, innovations, have translated into a multi-faceted culinary enterprise. Thanks to the support of their family and friends, Seoul Sausage Co. has seen exponential growth and an absolute explosion in popularity.

Mirko Paderno is a born and bred Italian chef. Raised in Milan, his love of cooking was originally inspired by his parents and grandmother, who taught him how to prepare traditional dishes from both the Northern and Southern parts of Italy.

Most recently, the boys of Seoul Sausage out-cooked, out-witted, and out-earned the competition to be crowned champions of Season 3 of The Great Food Truck Race, Food Network’s second highest rated show (2+ million viewers per episode).

After graduating from the Cesare Ritz School in Merano, Chef Paderno worked at the Four Seasons Hotel in Milan under Chef Sergio Mei. Utilizing fresh ingredients and simple accents in his dishes, he developed a style that focused on the flavor of the food above all else. In 1999, Chef Paderno took his osteria-style cuisine to Los Angeles, working at top Italian restaurants such as Primi, Dolce and All’Angelo. After opening the acclaimed Cecconi’s in West Hollywood in 2009, Paderno was appointed Executive Chef at Oliverio inside the Avalon Hotel and tasked with relaunching the concept and menu as an upscale, alfresco Italian restaurant.

From the longest lines at street fairs, to appearance requests at the hottest events in town, to catering requests for private events across the country, Seoul Sausage Co.’s signature Korean BBQ-infused street food and charismatic personalities have captured the hearts and stomachs of foodies across the nation.

In the fall of 2013, Chef Paderno was named Area Executive Chef for Viceroy Hotel Group, adding LIVELLO at L’Ermitage Beverly Hills to his kitchen roster. At both Oliverio and LIVELLO, he showcases what he calls “modern Italian food with regional touches” and fuses Italian flavors with local ingredients.

Their mission, humbly put…To take over the world, one sausage at-atime.

Paderno currently resides in his home in Los Angeles with his wife and daughter. Always staying true to his upbringing, he speaks fluent Italian inside of his home and in his spare time, Paderno plays soccer and watches his hometown team AC Milan.

In October 2012, Seoul Sausage Co. opened its first retail deli-restaurant in the heart of ‘Little Osaka’, on Sawtelle Avenue and Mississippi Boulevard in West Los Angeles.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani 2) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company

2014 | LAFW 101

FOURTH ANNUAL LOS ANGELES FOOD & WINE

ChristianPage

VietPham

Willy B.’s deli has grown out of Chef Christian Page and Chef Will Barling’s fermented foods and hot sauce company. Located in the heart of downtown Los Angeles at the Medallion Building, Willy B.’s Deli offers their take on classic sandwiches. Using locally sourced organic produce, and humanely and sustainably raised meats Willy B. and Christian reinterpret the classic deli sandwiches of their youth. Many techniques are used including in-house cures and smoking to create food that reminds guests how good a sandwich can taste.

Viet Pham, has been with Ray’s and Stark Bar since it opened in 2011. Assuming the executive chef role in spring of 2014, Pham has channeled the artistic energy of the Los Angeles County Museum of Art. Pham prioritizes using seasonal ingredients, capitalizes on the restaurants garden located on campus, as well as from distinctive California vendors.

Willy B.’s began as a raw and organic fermented foods company purveying three types of “hot-yet-approachable hot sauces”, sauerkraut, lacto-fermented pickles, and savory jams. All of these products and much more, are now available at Willy B.’s Deli for guests to recreate their favorite menu items or make their own classics from the comfort of home. At the first step inside the deli, guests are introduced to the concept through the smells of the wood-burning smokers, the sights of a classic deli-market with artisanal offerings, the sourcing of true organic produce for a farm-to-table experience, and the satisfaction in knowing that flavor and memories will always be preserved at Willy B.’s Deli.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

Pham grew up learning to balance flavors alongside his mother. This relationship inspired the importance of creativity and skillfully working with his hands. Pham took this inspiration and pursued a career in the culinary field. After graduating from the California School of Culinary Arts in Pasadena in 2006, he began his career at Casey’s restaurant, where he first met Chef Kris Morningstar, for whom he later worked at Blue Velvet and eventually Ray’s and Stark Bar. He also sought out an opportunity to work with at Bouchon in Yountville. It was Bouchon that sparked Pham’s passion for a farm to table philosophy. Pham jumped at the opportunity involving the opening at BottleRock LA with Chef Jared Levy. He spent three months in the Philippines for a restaurant consulting project prior to joining the opening team at Ray’s and Stark Bar. “I immediately felt welcomed to the Patina Restaurant Group family,” he says. “Joachim Splichal inspired me to be focused and brought together an amazing opening team. That collaborative atmosphere is a large part of why I’ve worked here so long.”

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

102 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

The Art of Entertaining...

Coastal Luxury Catering

Special Events ~ Weddings ~ Corporate Events 95 Prescott Ave., Monterey, CA 93940 ~ 831.324.0771 ~ info@clm-ca.com coastalluxurymanagement.com

2014 | LAFW 103

FOURTH ANNUAL LOS ANGELES FOOD & WINE

CharlesPhan

ZachPollack

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

Zach Pollack and Steve Samson have crafted a menu highlighting the nuances of Sotto’s regional focus, with the Neapolitan pizza at its heart. The chefs’ passion for Italian food is evident through the house-made pastas, extensive wine selection showcasing renowned and lesserknown appellations from Southern Italy and natural biodynamic wines from California, and artisanal cocktail program.

The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and children.

1) Friday, August 22 12:00 PM - Hinoki & The Bird Lunch with Kuniko Yagi & Charles Phan 2) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

104 LAFW | 2014

Both native Angelenos, Pollack and Samson initially pursued other careers. The former endeavored to become a doctor and the latter studied architecture. Immersive experiences plotted their paths to the kitchen. Pollack was introduced to the Italian table while studying Renaissance architecture in Florence during a semester abroad. Samson, on the other hand, grew up spending summers in Italy with his mother’s Bolognese family, cooking alongside his grandmother and mother. Both chefs credit their time in Italy for ingraining a passion for the craft, especially as an expressive outlet. Together, their accolades for Sotto include Best New Restaurant and Chefs of the Year by Los Angeles Magazine in 2011; Best Pizza (2012) and Best Meatball (2011) in Los Angeles by LA Weekly; recognition as one of Esquire’s Best New Restaurants in America in 2011; Angeleno’s Best New Dish (Porcetto), also in 2011; and Star Chef’s Southern California Rising Stars Chef Award. In 2012, Pollack was selected as one of Forbes’ 30 Under 30 in the Food & Wine category.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

PhilipPretty

StephaniePrida

Chef Philip Pretty, a Southern California native, has always been interested in food. He taught himself how to cook by experimenting at home when he was a young. Observing chefs at work and combing through magazines continued to fuel his interest. He received his formal education on the line in some of Los Angeles’ most disciplined kitchens, including Providence and Sona, and as sous chef at Joe’s in Venice. He further honed his skills and developed his unique point of view as chef de cuisine at Restaurant Gordon Ramsay at the London Hotel and then as executive chef at Axe on Abbott Kinney in Venice.

Growing up in San Diego, Stephanie Prida saw herself pursuing a career as an artist. But a developing appreciation of food drew Prida to the culinary world and fueled her decision to shift career paths. After graduating from the California School of Culinary Arts in Pasadena, Prida began her career with a pastry internship at The Ritz-Carlton Lake Las Vegas. She further honed her pastry skills working at RM Seafood and Tableau in Las Vegas, and then later at La Jolla’s Georges at the Cove. Wanting to learn about food on a global scale, Prida spent four months in Italy, staging at Nogarazza in Vicenza.

Pretty joined the fundamental LA team in early 2014, and has been entrusted with menu development by owner team Jeffrey Faust and Woogene Lee. His food is ingredient-driven and echoes a truly Californian vibe – seasonal and whimsical, yet tempered by both classic and modern techniques. He brings with him an endless passion for food, wine and hard work. When he isn’t in the kitchen, Pretty is a dedicated family man with a love for rap music, perfect 75 degree weather and facial hair. #beards

An opportunity to spearhead the pastry program at One Sixty Blue drew Prida to Chicago, where she began to make a name for herself. Next, as pastry sous chef at Blackbird, she was recognized for her talent, earning the Jean Banchet “Rising Pastry Chef” award in 2009. Prida began setting her sights on running a larger pastry program and accepted a pastry chef position at the Elysian Hotel in Chicago. In this role, Prida oversaw the pastry and bread program for now-shuttered RIA, the hotel’s two-Michelin starred restaurant, Balsan, and in-house dining and events. Prida later accepted the role of pastry chef for the Michelin-starred L2O, working alongside Laurent Gras.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

After nearly four years in Chicago, the California native was drawn back to the West Coast, joining David Kinch’s team at Manresa as pastry chef. Inspired by the restaurant’s dedication to produce and the natural beauty that surrounds the area, Prida combines timeless elegance and modern naturalistic sensibility in her refined dessert program.

1) Saturday, August 23 6:30 PM - Dining with the Michelin Stars - Pierre Gagnaire, Michael Cimarusti, David Kinch & Dominique Crenn

2014 | LAFW 105

FOURTH ANNUAL LOS ANGELES FOOD & WINE

RichardReddington

AlexReznik

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at REDD he offers a contemporary interpretation of Wine Country cuisine. He began his career working for Roland Passot at San Francisco’s La Folie in 1990 later moving to Postrio and then heading to David Burke’s Park Avenue Café. A stint at Rubicon in San Francisco was followed by a French Sojurn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel. Returning to California he was opening Sous Chef at Spago Beverly Hills before joining Chapeau in San Francisco where he was named “Rising Star” by The San Francisco Chronicle. He spent the next 18 months as Chef de Cuisine at Jardiniere.

Alex Reznik, a Top Chef alum and former chef of La Seine and FigOly, has just opened a restaurant with a number of constraints. According to Reznik, Ditmas Kitchen & Cocktails is first and foremost an ode to New York — the restaurant is named for the avenue where the chef grew up in Brooklyn. It’s also kosher, joining a growing number of ambitious kosher restaurants that are popping up nationally.

In 2000 he moved to the Napa Valley as Executive Chef at Auberge du Soleil. He was voted “Best Rising Star Chef” by San Francisco Magazine in 2003. After leaving Auberge in 2004 he took the reins at Masa’s in San Francisco before opening his own restaurant. Opened in November of 2005 REDD offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row”. In January of 2012 Chef Reddington opened his second restaurant, Redd Wood in the North Block Hotel also located on Washington Street. An upscale Pizza Restaurant it has become a favorite of locals and tourists alike.

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

106 LAFW | 2014

A kosher menu puts many things off limits. Of course there is no pork or shellfish. Ditmas also is dairy-free, negating the need for the requisite separate kitchens and sets of equipment to handle meat and dairy. The restaurant is billing itself as something of a chophouse, with a whole section of the menu dedicated to steak, but the beef is only from the front of the animal, as kosher law dictates (it’s somewhat more complex than that, but in America this is how people keep kosher). A rabbi is on premises to oversee things.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

FOURTH ANNUAL LOS ANGELES FOOD & WINE

PerfectoRocher

MichaelRotondo

Perfecto Rocher is a third-generation paella maker and Executive Chef of smoke.oil.salt, whose innovative and international palate has brought a new vision to the Los Angeles dining scene with his authentic Spanish cuisine.

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

After growing up in Spain’s Valencia region and working in his grandfather’s paella restaurant, Rocher hitchhiked to London in 2000, taught himself English, and worked in various restaurants, including the prestigious Manor House Hotel. Years later, he decided to pursue bigger epicurean dreams in the United States; he worked at Gary Danko in San Francisco, along with Michelin-rated restaurants Picasso in Las Vegas and David Kinch’s Manresa in Los Gatos. Rocher returned to Spain to apprentice at various restaurants, from Martin Berasategui in San Sebastian to El Bulli. Rocher studied the art of avant-garde gastronomy and resurfaced his appreciation for both modern and traditional Catalan cooking, which he brought back to the States. After moving back to America, Rocher became Head Chef of BLVD restaurant in the Beverly-Wilshire Hotel. He then met restaurateur Michael Cardenas and joined the Lazy Ox team in March 2012, incorporating his own Spanish perspective to the global menu. In spring 2013, Rocher teamed up with Adam Fleischman and producer Stephen Gelber to open smoke.oil.salt on Melrose Ave., allowing Perfecto to serve Angelenos the authentic Valencian cuisine he grew up with.

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

1) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company and Hosted by Sang Yoon

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting

2014 | LAFW 107

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JeffreySaad

SteveSamson

Jeffrey Saad is owner and executive chef of Studio City’s La Ventura, offering patron’s his delicious interpretations of traditional Mexican cuisine curated through his own travels to Mexico. He is also responsible for San Francisco’s wildly popular Sweet Heat and Pasta Pomodoro. His insatiable appetite for global flavors and ingredients led him to write his first cookbook Jeffrey Saad’s Global Kitchen: Recipes Without Borders, available in bookstores now!

Steve grew up spending summers in Italy with his mother’s Bolognese family, cooking alongside his grandmother and mother, and credits his time in Italy for ingraining a passion for the craft, especially as an expressive outlet. Samson earned his B.A. in History from the University of California, San Diego and began Columbia University’s pre-med program but would eventually leave to enroll in New York’s Institute of Culinary Education and was a Blue Ribbon Graduate.

Jeffrey was first runner-up on the 5th of Next Food Network Star, which led to the successful Food Network and Cooking Channel series Spice Smuggler and United Tastes of America. This summer he is the host of the FYI Network’s special coverage of World Food Championship, and has been featured on PBS’ Moveable Feast, Rachel Ray, Chopped All-Stars, and more

He started his professional cooking career in New York and Maine. He worked his way through Italy with a series of stages at many Michelinstarred restaurants, including Dal Pescatore, Il Duomo, and Il Cascinale Nuovo. Upon returning to the States, he worked with Chef Piero Selvaggio, helping him to open the Las Vegas outpost of Valentino, and then as Executive Chef at the original in Santa Monica.

1) Saturday, August 23 10:00 PM - After Hours Saturday

He joined David Myers at his Michelin-starred Sona, where the two developed an Italian concept. Steve and Zach Pollack opened Pizzeria Ortica that year, a local award-winning restaurant in Orange County, with accolades including OC Weekly’s Best Pizza and Best Italian Restaurant. After departing Pizzeria Ortica, the duo opened Sotto, where the focus is on Southern Italy and the simplicity of traditional Italian cooking. Steve’s passion for Italian food is evident through the house-made pastas, seasonal dishes and Italian specialties.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 109

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JohnSedlar

Growing up in Santa Fe, New Mexico, John Rivera Sedlar had his first taste of Latin cooking in the kitchens of his mother, aunts, and beloved Grandma Eloisa. Honest, down-to-earth experiences fueled Sedlar’s drive to become a chef. He worked his way through popular restaurants in Santa Fe before moving to Southern California, where he won a local following in the South Bay region in his early 20s. Sedlar first gained national attention from food lovers and journalists alike in the early 1980s when he combined his classical training with memories of his New Mexico childhood to create what he called Modern Southwest Cuisine, a description that also became the title of Sedlar’s first book. He continued to create beautiful, delicious, innovative food at his next restaurants, first Bikini and then Abiquiu, both in Santa Monica. While sharing his passion for Latin food traditions with business friends Bill Chait and Eddie Sotto, Sedlar began to imagine a restaurant that would celebrate Latin food in all its diverse variety. “Bill and Eddie immediately got it,” Sedlar says, “and together we very quickly evolved a vision for a fun, approachable, casual restaurant where guests could explore the world of Latin food and drink.” In 2011, Sedlar was named “Chef of the Year” by Esquire and Rivera Restaurant received the title of “Best New Restaurants 2011”. In 2012 and 2013 Chef Sedlar was nominated for Best Chef Pacific by the James Beard Foundation.

NickShipp

To make it as a chef in the City of Angels, a city known for its rich and diverse cuisine is not an easy task. However, 34-year-old Nicholas Shipp is quietly earning his keep among the ranks. Using a wealth of culinary experience, Shipp has brought an enticing, well-blended mix of flavors, aromas and taste to the Santa Monica restaurant, “Upper West.” Hailing from Forth Worth, Texas, the “Funkytown” native began his cooking career at the early age of 15. Nicholas worked part-time for several high-end restaurants in the greater Fort Worth/Dallas metropolis, all while playing drums in a local rock band. Finally he found his calling and started his formal education at the Culinary Institute of Dallas. Shipp eventually ventured west to broaden his cooking endeavors where he soon became immersed in Los Angeles’s famed Wolfgang Puck franchise. Currently he has brought his emerging outstanding reputation to the kitchen of the “Upper West.” Nicholas Shipp’s passion for food has granted him the ability to assemble an expert staff that shares his vision and taste. That same passion has allowed him to create an always-changing superb menu that will exceed every customer’s expectation. As a result, Shipp’s culinary peers have chosen him to be in the inaugural edition of the Best Chefs of America 2013. Nicholas Shipp’s biggest supporters can be found on the home front as well in the form of his wife Ivette and children Giselle and Ethan.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting 1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

110 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

NancySilverton

HiroSone

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the coowner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades. Throughout her celebrated career, Silverton has worked with some of the nation’s most notable chefs including Jimmy Brinkley at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.

In 1990, Silverton was named one of Food and Wine Magazine’s “Best New Chefs”. Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef”. Her cookbooks, Nancy Silverton’s Pastries from the La Brea Bakery and Nancy Silverton’s Breads from the La Brea Bakery, were nominated for awards from Julia Child and the James Beard Foundation, respectively, and her 8th cookbook, “The Mozza Cookbook”, was released in October 2011. Silverton is busy creating and innovating outside of the kitchen as well. She has served as a member of the Macy’s (formerly Marshall Field’s) Culinary Council since 2003, and is also heavily involved in the MealsOn-Wheels programs in Chicago, New York, and Los Angeles. Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life. Each loaf, every pizza and single inspiring mozzarella dish is an entire world of its own waiting to be discovered…Silverton will never stop exploring.

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

1) Friday, August 22 12:00 PM - Osteria Mozza Lunch with Nancy Silverton & Jonathan Waxman 2) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 111

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JoachimSplichal

BenSpungin

Hailed as one of the nation’s “Legendary Chefs” by Bon Appétit and named Bon Appétit/Food Network “Restaurateur of the Year” in 2002, Joachim Splichal is widely acknowledged as a major force behind the growth of the Los Angeles culinary scene. Splichal’s culinary approach emphasizes a playful, yet perfectionist style and his enthusiasm for California’s abundant resources translates into innovative and elegant dishes.

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

Splichal opened his flagship restaurant Patina in 1989, recently awarded four stars from Los Angeles Times in 2010. Today, Patina Restaurant Group has grown to include a world-class catering division and an array of award-winning restaurants across the U.S. Splichal has earned numerous awards and distinctions. In 1995, he was inducted into the James Beard Foundation’s “Who’s Who of Food & Beverage in America.” He was also named “Best California Chef” and twice nominated as “Chef of the Year.” He has been named a “Treasure of Los Angeles” by former Los Angeles Mayor Richard Riordan and the Central City Association. He received “Restaurateur of the Year” by the California Restaurant Writers Association in 1997 and the Southern California Restaurant Writers in 1999. Splichal authored the well-received Patina Cookbook: Spuds, Truffles and Wild Gnocchi, with text by food historian and Los Angeles Times staff writer Charles Perry. Splichal has appeared on numerous local and national talk shows, where he enjoys sharing his culinary skills and passion for food and wine.

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

112 LAFW | 2014

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

1) Friday, August 22 12:00 PM - Faith & Flower Lunch with Michael Hung & Dominique Crenn 2) Sunday, August 24 12:00 PM - Lexus Grand Tasting

FOURTH ANNUAL LOS ANGELES FOOD & WINE

GregorioStephenson

At 19, Gregorio Stephenson left his native state of California for Italy, where he spent six glorious years in various kitchens. He concluded his stay in Europe with the restaurant he was working for being awarded a Michelin Star. He returned to California and worked for prestigious restaurants such as the Famiglia Toscana Restaurant Group, Terrazza Toscana and Hollywood Canteen. Gregorio then went to Chicago’s Coco Pazzo, where he spent 4 years and under his direction, was named Best Restaurant and earned 3 ½ stars from the Chicago Sun Times. Gregorio is currently the Executive Chef for NOBU MALIBU since its opening in 1999. His extensive background in Italian cuisine in conjunction with Nobu’s “New Style” Japanese allows him to create dishes that keep Nobu Malibu buzzing year round. Malibu moved to its current ocean front location during the summer of 2012 and has become the talked about restaurant on the West Coast.

YoyaTakahashi

Born and raised in Kyoto, Japan, Hamasaku’s Executive Sushi Chef Yoya Takahashi moved to Los Angeles with dreams of becoming an actor like his grandfather before him in Japan. While making ends meet, he quickly found the comfort of home behind the sushi bar in Little Tokyo. While he had practiced the art of sushi in Japan, Takahashi met his mentor and his passion for sushi blossomed. His approach to food is deeply rooted in fresh, local, seasonal and sustainable ingredients, which have become the foundation of Takahashi’s personal style. In 2008 Takahashi seized the opportunity to stand behind the sushi bar at Makoto Okuwa’s Sashi in Manhattan Beach, showcasing the unique style he has spent years cultivating – a marriage between classical Japanese techniques and modern ones. Now at Hamasaku, he continues to create beautiful and whimsical sushi dishes while merely elevating and simply complementing the freshest and highest quality ingredients he can source.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 113

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JamesTa

AriTaymor

Being a fourth generation chef in my family, I was always surrounded by seasonal fresh food while growing up. My foundation for being a chef began with my father, who taught me to always seek quality ingredients, to be consistent throughout service, and to maintain a clean environment. Those attributes are the core of everything he does. But the one pinnacle value he taught me was integrity: integrity within myself and with each ingredient I cook with.

Ari Taymor started alma after working at flour+water, Bar Tartine, Plate Shop and La Chassagnette, being inspired by the incredibly hardworking chefs who spent time teaching him, including Kim Alter, Tom McNaughton, and Jeremy Fox.

My culinary background continued with schooling at the Culinary Institute of America (CIA) in Hyde Park, NY and from great chefs in Manhattan and Boston. I eventually moved to California to begin my career and I now employ those first lessons my father taught to me. Fickle is the culmination of a promise made to myself when I was a wide-eyed student at the CIA. It has been my long-time goal to open a small restaurant that would give my staff and me the freedom to cook from the heart. Each dish served at Fickle has the promise of the freshest ingredients made with the utmost technique and care. It is our sincere hope that you enjoy each bite you take.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

114 LAFW | 2014

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

FOURTH ANNUAL LOS ANGELES FOOD & WINE

CASEYthompson

TonayTibay

Food has played a momentous role in Casey’s life starting from a very young age. Coming from two very different families, she was influenced by both her French and deep Southern roots. She learned valuable cooking styles and carried those lessons in her cooking today. Casey began as a prep cook at the Mansion on Turtle Creek in Dallas. She started in prep in this 5 Star, 5 Diamond property in Dallas and eventually worked her way up through the ranks and achieved the title of sous chef under a culinary Legend, Chef Dean Fearing, her mentor.

TONET TIBAY, Chocolatier and Founder of Marti Chocolatt, a Los Angeles based chocolate company. She started this sweet venture after studying at l’Ecole Lenôtre in Paris from 2004-2005. Under the instruction of Thierry Atlan MOF, and apprenticing at the world-renowned Lenôtre, she studied the centuries-old French tradition in making chocolate and confectionery. In 2006, Tonet, who holds an M.B.A. in Business Accounting & Finance, left 15 years of corporate finance to fulfill her chocolate endeavors. It is her pragmatic business style and artistic proclivities which give Marti Chocolatt a unique personal taste, one that fuses the finesse of French techniques with asian and contemporary flavors.

After several years, she started her own path as an executive chef at Shinsei, a new and busy restaurant in Dallas’ Highland Park neighborhood, where Casey received a 4 star rating. It was then that Casey was approached by Bravo’s hit series Top Chef. She competed on Season 3 and Season 8: All-Star show. After achieving great success as a finalist and fan favorite, Casey moved to Napa Valley to continue her education in food and wine.

Marti Chocolatt has been a recipient of numerous awards for its refined and sophisticated chocolates in the past seven years.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

In ‘10, Casey was the executive/consultant chef of The Brownstone in Fort Worth, which opened to critical acclaim and achieved a 4 star rating. In June ‘14, she opened her third restaurant, Aveline and lounge, The European in San Francisco. She also has a private dining company in Napa Valley that creates a coursed dining experience in every imagined setting. Casey currently travels and cooks all over the U.S. doing radio, events, and television appearances. 1) Saturday, August 23 12:00 PM - Lexus Grand Tasting 2) Sunday, August 24 12:00 PM - Lexus Grand Tasting

2014 | LAFW 115

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JetTila

SuzanneTracht

From battling the legendary Masaharu Morimoto on Iron Chef America, to guiding Anthony Bourdain through the markets and restaurants of Los Angeles’ & Las Vegas, culinary personality Jet Tila, has been nationally celebrated for his culinary expertise on modern Asian Cuisine. Growing up working at his family’s famed Bangkok Market—the first-ever Thai grocery store in Los Angeles in the ‘70s—and Royal Thai restaurant, Jet spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother. A born “culinary storyteller,” Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, as the first-ever chef to represent his country’s culture and cuisine in the United States.

Suzanne Tracht is among the rare group of American women chefs who have achieved the ultimate dream of owning their own restaurant. With Jar, her modern chophouse in the heart of Los Angeles, Tracht dazzles Angelenos with the allure of her familiar retro dishes from the American culinary repertoire. From the Arizona Biltmore Resort and Spa, to the Century Plaza, Hotel Bel-Air, Campanile, and Jozu in Los Angeles, Tracht has earned her place among the “who’s who” of influential female chefs in America.

Chef Jet’s culinary operations include the upcoming Stir Market in LA, Pakpao Thai Food in Dallas, Kuma Snow Cream in Las Vegas, Modern Asian Kitchen an Asian Grab & Go line in 300+ Compass cafeterias along with a line of Schwan’s Home Delivery frozen meals. He appears as regular judge on Food Network’s Cutthroat Kitchen as well as an array of shows ranging from the Today show on NBC THE Dish Chopped and “Rachael vs. Guy Celebrity Cook-Off”; and holds three Guinness World Record breaking food creations including, World’s Largest Stir-Fry (4,010 lbs.); Largest California Roll (440 feet); and Largest Seafood Stew (6,500 lbs.).

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

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Tracht is a frequent contributor to Bon Appetit and other gastronomic publications. She has received stellar reviews in Food and Wine magazine, the New York Times Magazine, the Wall Street Journal, the Los Angeles Times, GQ, Variety, and more. Celebrating 10 years as L.A.’s Modern American Chophouse, Jar and Suzanne have become Los Angeles icons!

1) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

FOURTH ANNUAL LOS ANGELES FOOD & WINE

ThiTran

MichaelTusk

Thi Tran is the Executive Chef, “Kitchen Ninja” and better-(and-lessobnoixious-)half of the Downtown Pan-Asian eatery, Starry Kitchen. Thi and her husband, Nguyen originally started Starry Kitchen in May 2009 as an illegal+underground restaurant experiment out of the back of their apartment literally built on Facebook, Twitter & Yelp. Six months later, their apartment became the number one Asian Fusion listing in all of Los Angeles on Yelp. In Feb 2010, they went “legit” and opened a brick+mortar restaurant with no prior restaurant experience serving their formerly “underground” wares in a very unlikely corporate setting in downtown LA. Thi is also known for collaborating with Laurent Quenioux in his LQ@SK dinner series and the very limited+secret Chinese Herb+Marijuana Diners.

Michael Tusk is the chef and owner of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, sourcing inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

A native of New Jersey, Tusk attended the Culinary Institute of America (CIA) in Hyde Park, New York, after graduating from Tulane University with a degree in Art History. After graduation, Tusk departed for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine. Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars, Oliveto, and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010, they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. Quince has been awarded four stars by the San Francisco Chronicle, two stars from The Michelin Guide, and is a distinguished member of Relais & Châteaux. Chef Tusk was named “Best Chef: Pacific” by the James Beard Foundation in 2011.

1) Friday, August 22 12:00 PM - Republique Lunch with Walter Manzke & Michael Tusk 2) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

2014 | LAFW 117

FOURTH ANNUAL LOS ANGELES FOOD & WINE

ErnestoUchimura

VincentValenzona

After completing his formal training at the culinary school at Paul Smiths College in northern New York state, Ernesto went on to hone his skills at restaurants in the area before returning to Los Angeles. For a decade Uchimura worked his way through various kitchens such as Napa Valley Grille, Meson G, Opus, and Punch Grill.

Cooking for large-scale events in his native Philippines since the tender age of 13, needless to mention the restaurant industry is in Vincent’s blood.

In 2009 Uchimura was brought in to open Umami Burger as the corporate executive chef, Ernesto was instrumental in developing the recipes and operation standards for the premium burger concept based on savory flavors. Now as the chef and partner of Plan Check Kitchen + Bar, Uchimura is utilizing his experience in comforting foods and forward thinking recipes to create inventive modern American comfort foods on a stretch in West LA known as Little Osaka. Since opening Plan Check in February 2012, Uchimura has been awarded with the “best new dish” from Angeleno magazine and as a “chef of the year” from Los Angeles magazine. Plan Check is listed in the Los Angeles Times food writer Jonathan Gold’s list of 101 best restaurants. Currently Ernesto is working on the opening of Plan Check’s next two locations.

1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

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Vincent brings nearly two decades of rigorous classical training and experience, working in some of the finest kitchens in the country including Wolfgang Puck’s Spago and sharpening his culinary teeth at Joachim Splichal’s trailblazing concept Patina. It was at this time, young line cook Vincent made an impression on Chef Splichal, who took him under his wing, resulting in the highly valuable and rare combination of having worked in nearly every West Coast Patina Restaurant Group restaurant and food service concept in a leadership role. Vincent continued to develop and expanded his experience with interludes helming industry leading multi-concept restaurants, knowledge that he has brought back to PRG since 2012. The combined wealth of his leadership and experience continues to be instrumental in developing winning menu concepts.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

FOURTH ANNUAL LOS ANGELES FOOD & WINE

BartVandaele

FreddyVargas

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

Freddy Vargas joined Scarpetta Beverly Hills as Chef de Cuisine in 2010 leading an award winning team of chefs, sommeliers, and servers while overseeing the day-to-day operations in the kitchen. He was promoted to Executive Chef in 2013. Earlier this year, he conceptualized an artisanal sandwich concept that became Paninoteca - which he oversees and operates right out of Scarpetta’s kitchen for lunch on weekdays.

The Belgian-born chef opened his first restaurant in 2004, the wildly successful Belga Cafe, and in May 2013, he opened a second restaurant, B Too. His career began at the Culinary Institute for Restaurant and Hotel Management in Brugge. He then worked for renowned Belgian restaurants, including Piet Huysentruyt and Restaurant Scholteshof, served under respected Chef Roger Souvereyns, and served as executive chef for the European Union’s head diplomat to the U.S. and later the Dutch Embassy. Vandaele’s accomplishments include: Rising Star by StarChefs.com; ‘Knighthood’ by the Museum of Belgian Brewers and the Brewers Guild of Belgium; awarded the Belgian decoration “Ridder in de Orde van Leopold II” or “Knight in the Order of Leopold II;” Master Cook of Belgium; Beer Bar of the Year by Cheers magazine; established Belgian Restaurant Week; current National Brand Ambassador for Belgium brews Stella Artois, Hoegaarden, Leffe Blonde, and Leffe Brune.

Vargas began his career with Chef Scott Conant at Scarpetta at the Fontainebleau Miami Beach in 2008 where he spent one year as Sous Chef before moving to New York to work as Chef de Cuisine at the flagship location. Prior to joining Chef Conant’s team, Vargas held the position as a cook at David Burke & Donatella in New York’s Upper East Side from 2006 to 2007. A graduate of the American Culinary Institute of New York in 2005, Vargas enjoys being a leader, but says it’s his relationships with the guests and knowing what they really like that allows him to truly be creative in the kitchen. In 2012, he was honored as on of Zagat’s 30 Under 30 in Los Angeles. Most recently, he won his episode of Esquire TV’s second season of Knife Fight.

1) Friday, August 22 12:00 PM - Scarpetta Lunch with Scott Conant & Graham Elliot

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani 2) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 3) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

2014 | LAFW 119

FOURTH ANNUAL LOS ANGELES FOOD & WINE

JoeVasiloff

MarcelVigneron

Oklahoma-born Joe Vasiloff brings a decade of fine dining experience to Café Pinot in downtown LA. Vasiloff has been experimenting in the kitchen since he was 11 years old from his grandmother, a professional cook. After graduating from high school in Salt Lake City, where his family moved when he was a teenager, he enrolled at the Western Culinary Institute in Portland, OR, and graduated with honors in 2003.

Marcel Vigneron has dedicated his life to gastronomy and honing his skills as a chef. He’s an artisan who has an affinity for culinary knowledge, who uses a knife as an extension of his hand, the kitchen as a lab, the earth as a grocery store.

Vasiloff was selected for an internship at the Las Vegas edition of Thomas Keller’s acclaimed Bouchon bistro, beginning on the restaurant’s first day of business. He became part of the back-of-house team full-time, and worked closely with the legendary chef/owner to design special menu items for VIP guests. Moving to Los Angeles in 2007, Vasiloff worked for Bouchon in Beverly Hills before moving to Animal and the associated catering business, Caramelized Creations, as sous chef. In 2011, the Patina Restaurant Group recruited Vasiloff for the position of sous chef at Ray’s & Stark Bar at the Los Angeles County Museum of Art. Prior to Ray’s launch, he worked at Kendall’s Brasserie. Most recently, Vasiloff opened the popular Wine Bar at the iconic Hollywood Bowl with a seasonal menu of honest yet playful offerings. That humorous and truthful philosophy is one he brings with him to Café Pinot where he plans to structure the menu based on seasonality with offerings that blend unexpected bold flavors with traditional French fare.

Marcel attended the acclaimed Culinary Institute of America (CIA) in New York and achieved his Associate’s degree in Culinary Arts, as well as a Bachelors Degree in Hospitality Management. At the young age of 25 gained national notoriety in season two of Bravo’s hit reality series, Top Chef”. He has worked all over the globe with world-renowned chefs, including Joël Robuchon and Michael Mina. Marcel has also spent time in Barcelona, Spain, where he took classes at El Taller with famed Chef Ferran Adrià of El Bulli restaurant. Marcel most recently worked under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills. Marcel participated in Top Chef All-Stars at the end of 2010 and premiered the first season of Marcel’s Quantum Kitchen on the SyFy Network in February 2011. Marcel competed on The Food Network’s The Next Iron Chef in November 2012 and on Iron Chef in 2013. Food Fighters, Americas Best Cooks, Cutthroat Kitchen “Superstar Sabotage”, and Top Chef Duels are a few of the new and upcoming shows that will all feature Marcel and are slated to air in 2014. Marcel currently resides in Los Angeles and runs his very successful catering company modern global tasting inc.

1) Saturday, August 23 12:00 PM - Lexus Grand Tasting 1) Saturday, August 23 7:00 PM - Lexus Presents LIVE on Grand hosted by Michael Chiarello

120 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

FabioViviani

michaelvoltaggio

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

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

Fabio Viviani is perhaps best known for his appearance on season 5 of Bravo’s hit reality series Top Chef in 2008, earning the “Fan Favorite” title. Viviani returned to Bravo in 2010 to compete in their Top Chef All Stars edition and a spinoff culinary reality show, Life After Top Chef. His on screen appearances have propelled him to become one of the fastest growing household names in the country. He is also the host of the award-winning web series Chow Ciao! on Yahoo!, the #1 lifestyle and food show on the internet. He has authored two successful cookbooks, Café Firenze Cookbook, and his latest release Fabio’s Italian Kitchen, and has another cookbook in the works due in early 2014 that will showcase Fabio’s passion for food made simple. Viviani regularly shares recipes with his fans through his online Magazine, “Fabio’s Kitchen Academy.”

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot

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

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

2) Saturday, August 23 12:00 PM - Lexus Grand Tasting - Saturday

2014 | LAFW 121

FOURTH ANNUAL LOS ANGELES FOOD & WINE

TinVuong

JonathanWaxman

Growing up in the San Gabriel Valley, Tin Vuong has seen his culinary career take him around the world, with positions at a number of notable restaurants and hotels.

Waxman is a native Californian. Raised in Berkeley, he was nurtured in the food arts from an early age. While selling Ferraris in Berkeley, the owner offered to introduce Jonathan to the Tante Marie cooking school in San Francisco, which led to his enrollment in the La Varenne School in Paris where he received the Grand Diplome.

In 2012, Tin took over as the Executive Chef of Abigaile in Hermosa Beach, creating a menu that merges global flavors with comfort foods and seasonal ingredients. In February 2013, Tin opened WildCraft in Culver City, showcasing Italian inspired dishes and wood-fired sourdough pizza. WildCraft was notably named LA Weekly’s “Best New Pizzeria of 2013.” In the of 2013, Tin opened Little Sister in Manhattan Beach. A passion project for Tin, Little Sister features dishes that balance French techniques with Dutch and British colonial influences and the spices and flavors of Southeast Asia. Little Sister has received significant praise from critics, including Jonathan Gold, who named it one of his “101 Best Restaurants of 2014.” Most recently, Tin opened Dia de Campo in Hermosa Beach, featuring a menu that pays homage to the Mexican and Latino food of LA, while also drawing inspiration from the surf shacks along the coasts of California, Mexico and Hawaii. Tin has completed coursework in the court of master sommeliers and curates all of the wines for his restaurants. Tin’s travels to Italy, France, and Asia have given him a strong culinary technique based on quality, local sourcing and fresh ingredients.

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

He returned to the United States to work at Domaine Chandon in Napa Valley and later with Alice Waters at Chez Panisse. In 1979, Jonathan became the Executive Chef at Michael’s restaurant in Santa Monica. There he developed his version of Californian cuisine. Jonathan moved to New York with business partner Melvyn Master and opened the celebrated Jams . Florence Fabricant of The New York Times referred to the opening of Jams as a “culinary comet.” Today, Jonathan is the chef and owner of Barbuto in Manhattan’s West Village. His first cookbook, A Great American Cook, was published in 2007 and his second book, Italian My Way, was released in April 2011. Jonathan is a founding partner of Nashville’s Music City Food + Wine Festival, and in summer 2014, Waxman will open Adele’s in the city’s emerging Gulch neighborhood. This summer, Waxman will partner with Hollywood director Ivan Reitman to open Montecito restaurant in the heart of Toronto. Montecito’s menu will marry the simplicity of California cuisine with the freshest and most natural ingredients direct from Canadian farms.

1) Friday, August 22 12:00 PM - Osteria Mozza Lunch with Nancy Silverton & Jonathan Waxman 2) Friday, August 22 6:30 PM - Tribute to Nancy Silverton

122 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

LauraWerlin

WilliamWerner

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

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

An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book and a James Beard nomination for her book, Laura Werlin’s Cheese Essentials. Her books, Great Grilled Cheese, Grilled Cheese, Please! and Mac & Cheese, Please! celebrate the world’s two greatest comfort foods, while her first book, The New American Cheese was the first of its kind to shine the spotlight on American cheeses and cheesemakers. Laura has been featured on numerous television and radio segments across the country and has written for national magazines including Food & Wine, Saveur, Everyday with Rachael Ray and Culture magazine. She is known for her approachable yet authoritative teaching style and is frequently invited to conduct cheese and wine pairing, cheese education, and cooking classes across the country.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

Laura is a recent inductee into the prestigious Guilde des Fromagers and serves as the president of the American Cheese Education Foundation, an arm of the American Cheese Society of which she has been a member for sixteen years.

1) Saturday, August 23 10:30 AM - Pairing Cheese & Champagne with the First Lady of Fromage 2) Sunday, August 24 12:00 PM - Lexus Grand Tasting

2014 | LAFW 123

FOURTH ANNUAL LOS ANGELES FOOD & WINE

MetteWilliams

RobbieWilson

Chef Mette is executive chef of Culina, Modern Italian, which is located on the Lobby Level of Four Seasons Hotel Los Angeles at Beverly Hills. She was appointed the executive chef as a result of competing on the Food Network show “Chef Wanted” with Anne Burrell. Chef Mette quickly made the restaurant her own, transforming the menu to reflect the variety of fresh produce available in California and adding items inspired by the Mediterranean. Her approach to modern Italian is “uncluttered and honest,” with ingredients employed at “peak performance” with as little alteration as possible.

A born and bred Texan, Robbie Wilson first discovered his love of food while traveling the world with his high school and college soccer teams. During his final year at Texas Tech, he worked for a French Chef as he studied for the LSAT. This mentor urged Robbie to follow his passion, recommending Robbie work for his friend—a fellow Chef--in Roanne, France. While here, Robbie decided to forego law school (as well as culinary school) and bask in all that French culinary training could offer.

The live action crudo bar at Culina unfolds as a spectacle serving delicacies such as ricci de mare of Santa Barbara sea urchin with lemon agrumato, and trota tosa of arctic char with grapefruit, pink peppercorns, chives and extra virgin olive oil. For the main dining room and out on the patio, Chef Mette prepares rustic plating, robust hand-made pastas, wood-fired Neapolitan pizzas and other family-style dishes. After completing culinary school, Williams relocated to Los Angeles and became one of the first female sous chefs at Spago Beverly Hills. She spent eight years working with Wolfgang Puck. Following Spago, she worked at his other restaurants including Postrio in San Francisco and CUT in Beverly Hills, and then she opened Soho House in West Hollywood and had a brief stint at Areal in Santa Monica before joining Culina last year.

After returning to the U.S., Robbie spent time at the stoves of some of the globe’s most lauded restaurants, including Maison Troisgros, Craft, and The French Laundry. Robbie also served as Executive Chef of Matsuhisa in Aspen. Under him, this branch of the world-renowned brand secured its highest Zagat rating ever. Most recently, Chef Wilson has partnered with the team behind Blackberry Farm and Cultivate Wines to create a restaurant group spanning downtown Santa Barbara up to the region’s wine country. The first order of business is to revive the historic Mattei’s Tavern, a legendary stage stop in charming Los Olivos in the Santa Ynez Valley. When asked, Chef Wilson proudly describes his newest venture with his proverb: Mattei’s Tavern is and will be a discovery, interpretation, and celebration of Santa Barbara cuisine and spirit.

1) Sunday, August 24 12:00 PM - Lexus Grand Tasting 1) Sunday, August 24 12:00 PM - Lexus Grand Tasting

124 LAFW | 2014

FOURTH ANNUAL LOS ANGELES FOOD & WINE

EddieWong

KunikoYagi

The first MR CHOW opened on Valentine’s Day 1968 in London with top Chefs serving authentic Beijing Cuisine with evolving creative original recipes over time. Since then, MR CHOW expanded to Beverly Hills in 1974, NYC 57th Street in 1979, TriBeCa in 2006, Miami Beach at the W Hotel in 2009, and most recently at the Malibu Country Mart in December 2012.

Like many great chefs, Kuniko Yagi received no formal culinary training, but the artistic drive had always been with her. After graduating from Ferris College in Tokyo, Yagi began a career in finance working at Gunmai Bank. It was not long before she realized that the structured world of banking was not her professional calling and she decided to take a leap of faith.

Chef Eddie Wong was the Executive Chef at MR CHOW Beverly Hills for over 35 years. In 2011, Chef Wong became the Master Chef for all of MR CHOW worldwide. He travels to each location to ensure the taste and quality of the food remains consistent. He is one of the most respected chefs in China and has won numerous culinary awards. Chef Wong has also been a judge on Hell’s Kitchen as well as featuring in several TV shows and magazines.

She left her native Japan for the United States seeking inspiration that luckily did not take long to appear. Upon arrival in Los Angeles, Yagi began to work as a server in a Japanese noodle house where she discovered her affinity for gastronomy. One day, she struck up a conversation with a customer about the new passion she was unearthing and soon discovered he was a chef himself, at one of the most acclaimed restaurants in the city no less: Sona

1) Friday, August 22 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

Yagi’s innate culinary skill combined with strong determination, led to her rapid advancement through the ranks of the Sona kitchen where she worked her way from the amuse station to chef de cuisine in a few short years. Yagi later assisted with key David Myers Group restaurant openings, including Comme Ça Las Vegas. Prior to returning to LA, Yagi traveled and conducted research through many of Japan’s top-rated Michelin-starred restaurants. In January 2013, Yagi became Executive Chef of Hinoki & the Bird, the acclaimed Silk Road-inspired concept in Century City.

1) Friday, August 22 12:00 PM - Hinoki & The Bird Lunch with Kuniko Yagi & Charles Phan

2014 | LAFW 125

FOURTH ANNUAL LOS ANGELES FOOD & WINE

SangYoon

IndelisaZarate

Born in Seoul, Korea and raised in L.A., Sang Yoon developed a lifelong passion for fresh ingredients and creative culinary techniques. Yoon began his epicurean path as a teenager in the kitchens of two of San Francisco’s most venerable chefs including Jeremiah Tower and Julian Serrano before attending the CIA in New York.

Indelisa Zarate is the Pastry Chef at Faith & Flower. Originally from Watsonville, known the world over for its long and rich heritage as a center for agriculture, Indelisa learned truth in cooking from her family.

An externship with Chef Gray Kunz at the award-winning Lespinasse restaurant in New York inspired Yoon to explore the varied cuisines of Europe. He discovered the robust flavors and rustically refined dishes of the Emilia-Romagna region of Italy while working as a farmhand on an olive ranch in Modena before earning a coveted apprenticeship at the Michelin three-star Jamin restaurant under French Master Chef Joel Robuchon. Yoon later worked with Chef Wolfgang Puck then landed his first executive chef position at Michael’s in Santa Monica. Yoon eventually struck out on his own by renovating his favorite local dive bar in Santa Monica, Father’s Office, where he reinterpreted the simple, flavorful dishes found in the European bars he enjoyed. Father’s Office trail blazed the gastro pub movement and has been nationally praised for its signature craft brew selection of over 55 local and small-batch varieties. In his spare time, Yoon is an avid hockey player, belonging to a league in Culver City. He also collects vintage watches and champagne for his 5,000-plus bottle cellar.

1) Friday, August 22 6:30 PM - I Heart Champagne & Caviar at L’Ermitage Beverly Hills presented by California Caviar Company

126 LAFW | 2014

Moving to Santa Monica, Indelisa received an associate’s degree in business management. With a passion for the Central coast, Indelisa traveled to Big Sur to work at the acclaimed Post Ranch Inn. With the bounty of ingredients Monterey County has to offer, Indelisa joined the team at the Bernardus Lodge under Chef Cal Stamenov. Indelisa’s move to Faith & Flower under the direction of CLM Corporate Pastry Chef Ben Spungin is an exciting new beginning in Downtown L.A.

1) Friday, August 22 12:00 PM - Faith & Flower Lunch with Michael Hung & Dominique Crenn

FOURTH ANNUAL LOS ANGELES FOOD & WINE

RicardoZarate

Fueled by the city’s creative energy, Ricardo Zarate brings Peruvian cuisine to new levels through a showcase of Japanese finesse, hometown flavors, and L.A. attitude. After graduating from Lima’s top culinary school and working in London’s top restaurants for over a decade, including One Aldwych and Zuma, Ricardo, a Peruvian native, moved to L.A. to open Mo-chica in 2009. Serving his In 2011, Ricardo opened Picca, a lively modern cantina with contemporary Peruvian dishes with strong Japanese influences— complete with a robata grill and sushi chef. Most recently, Ricardo re-opened the original Mo-chica in an evolved space downtown that features a vibrant urban space to complement his new interpretations on traditional Peruvian comfort food. Both Mo-chica and Picca, since their inceptions, were listed in Jonathan Gold’s 99 Essential Restaurants. Los Angeles Magazine named Picca one of the 10 Best New Restaurants in L.A. and Food & Wine awarded Zarate as “Best New Chef” and “Best New Chef, People’s Choice.” In 2012, GQ’s Alan Richman cited Picca as one of the “Ten Best New Restaurants in America” and the Artichoke with Huacatay Aioli as one of his “5 Best Dishes of the Year.” Also the former face of Coca-Cola Peru, Ricardo hopes to continue introducing new facets of Peruvian cuisine to bold palates.

1) Thursday, August 21 7:00 PM - Ultimate Bites of L.A. Presented by Chase Sapphire Preferred Hosted by Graham Elliot & Fabio Viviani

2014 | LAFW 127

FOURTH ANNUAL LOS ANGELES FOOD & WINE

128 LAFW | 2014

wwwweareVESSEL.com

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Los Angeles Food & Wine is fortunate to have Antonio Galloni on hand for four of its wine events this year. Antonio has ascended to prominence as an internationally renowned wine critic faster than anyone since the meteoric rise of his former employer, Robert Parker, Jr., in the mid-1980s. Contd...

2014 | LAFW 129

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Some might say part of Antonio’s success was a matter of luck. Antonio launched the first English language publication on Piedmont wines at a time—2004—when there was something of a vacuum in English language coverage of this important region. Subscriptions grew faster than Antonio ever imagined. And he was fortunate to be introduced to Robert Parker through a professor at his business school.

AntonioGalloni

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Antonio was well poised for success, however, having grown up in his family’s wine business and being able to speak four languages, including his native Spanish, Italian and French. In my view, however, the real key to Antonio’s growing influence in the world of fine wine, besides his keen intelligence, is his tremendous work ethic. When asked about the latter, he attributes it to the example of his dad. Antonio was born in Caracas, Venezuela, to an American citizen mother and Italianborn father. Antonio’s dad built up his own wholesale and import/export fish and seafood business, serving Latin America generally. By the time Antonio was 11, business conditions in Venezuela had become less favorable so his parents moved to Sarasota, Florida, where they had close friends. Antonio’s parents opened a food and wine store there specializing in Italian wine and Bordeaux futures. Antonio worked at the store evenings and weekends during high school. He continued to work there on breaks after he went away to study music in Boston at the Berklee School. Antonio became fascinated by wine as a result of this exposure. His mother’s father was a fine wine aficionado who introduced him to the great wines of Burgundy. For Antonio’s dad, though, the world’s greatest wines were Barolo and Champagne. After graduating Berklee in 1992, Antonio played gigs with his rock band and waited tables. That’s when he became acquainted with the hot new California wineries that began to receive a lot of attention in the mid-1990s.

In 1997, his then girlfriend convinced him to get a “more serious job.” He applied for an entry level position with Putnam Investments, and moved quickly from there into the firm’s sales and marketing training program. From 2000 to 2003, he was posted to Putnam’s office in Milan, Italy. In this position, Antonio wined and dined clients at some of Italy’s great restaurants. He spent many of his weekends visiting winemakers. Ultimately, he decided it was time to get a formal business education. When he was accepted at MIT’s Sloan School of Business, it seemed only natural to return to Boston to reconnect with his network there. While at Sloan Antonio started writing about wine for himself. Eventually he started sharing pieces with friends, who encouraged him to continue and to think about making his passion for wine into a business. At that time, the only person writing regularly about Italian wines in English was James Suckling. Antonio thought there was room for another voice reporting on this important area, so by the end of 2004, he started an online publication called The Piedmont Report. Much to Antonio’s surprise, within several short weeks he had picked up subscribers in over a dozen countries, and producers and retailers were starting to quote his ratings and tasting notes. Antonio’s Italian wife, Marzia Brumat Galloni, who had been born into one of Friuli’s top winemaking families, served as the publication’s editor. A Sloan professor whose class Antonio audited referred him to a Sloan alum who was running Parker’s website. This introduction led to Antonio meeting Parker, who invited him to write for Parker’s publication, The Wine Advocate. Upon his graduation from business school in 2005, however, Antonio decided instead to take a job with Deutsche Bank in New York City.

FOURTH ANNUAL LOS ANGELES FOOD & WINE

After the birth of Antonio’s first child in 2006, he re-evaluated the demands of having a fulltime job and running a newsletter business. He therefore accepted Parker’s offer and started reviewing Italian wines for Parker as a consultant beginning in September 2006. In 2008, Antonio’s portfolio for The Wine Advocate expanded to include Champagne. In early 2011, Parker stepped down from writing about California wine and turned that prestigious assignment over to Antonio, along with coverage of Burgundy. Antonio by then had left his bank job to write about wine full time. Many presumed Parker planned to eventually put Antonio in charge of The Wine Advocate. It was a major surprise, then, when Parker announced the sale of TWA to Singapore investors toward the end of 2012. Antonio subsequently announced he was leaving TWA and starting his own Internet publication. Launched in May 2013, VinousMedia.com contains everything Antonio has published since beginning The Piedmont Report, including his TWA reviews in which Antonio had wisely retained copyright. It is also beautifully designed and a tremendous resource for those of us interested in the wines of Italy, Champagne, Burgundy and California. Antonio and his team have built a platform aimed at making the experience of fine wine and food more immediate and accessible through updates a few times a week. The site employs a variety of tools, including video and podcasts. Antonio writes in a welcoming, conversational style that readily conveys his enthusiasm for particular wines and fine wine in general. It is also the first major wine publication to be fully optimized for smart phones. With his reputation as a wine writer and critic already firmly established, Antonio has set his sights on nothing less than raising the bar on wine media. Given the results so far, and knowing how hard Antonio works, following his father’s example, I have no doubt that Antonio will be a leading voice in the world of wine for decades to come.

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Featured Gillian Ballance, MS Treasury Wine Estates

Gillian views the selection and enjoyment of wine as expertise without pretense, with an emphasis on the fun and excitement of exploration and discovery. Ballance has spent more than 20 years in the hospitality and fine dining industry, running award-winning beverage programs with a keen focus on wine education. In her free time, Ballance is traveling the wine world attending conferences and wine events or guest judging for wine competitions. Ballance is a graduate of New York University where she earned a Bachelor of Fine Arts degree. She received her Higher Certificate of Distinction as well as her Diploma in Wines & Spirits from the British Wine and Spirits Education Trust, and in 2012 earned the Master Sommelier diploma from the Court of Master Sommeliers. Ballance is the 18th woman in the world to earn this prestigious ranking. Ballance currently resides in Sonoma and is the Wine Director for the Lodge at Cavallo Point in Sausalito, where she oversees a 2300 selection wine list and 15000 bottle cellar for the luxury propertyâ&#x20AC;&#x2122;s 2 restaurants.

Kim Beto

Southern Wine & Spirits Kim Beto is known by numerous industry folk for his dynamic and inspired work with Southern Wine & Spirits, but prior to working with Southern, he was the Director of Beverage for the MGM Grand Hotel in Las Vegas. Many also know him from his days as the Wine Director and GM at Postrio, and prior to that, he was at his restaurant, 231 Ellsworth.

Shayn Bjornholm, MS Court of Master Sommeliers

Shayn is thrilled to be working (playing?) alongside his idols in wine and food at Los Angeles Food & Wine in 2014. After rewarding stints in the sommelier world as Wine Director of Canlis Restaurant in Seattle and the wine marketing world as Education Director of the Washington Wine Commission, his career is currently focused on wine education as the Examination Director for the Court of Master Sommeliers.

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red

Guests Justin Chapple Food & Wine

As the Senior Test Kitchen Editor at FOOD & WINE, Justin tests and develops hundreds of recipes a year for the magazine, foodandwine.com and other digital projects, and cookbooks; he shares his adventures on Twitter and Instagram @ justinchapple. Justin also teaches wonderfully oddball kitchen hacks—peeling hard-boiled eggs with a spoon, making perfect cake layers using dental floss—in a weekly video series, Mad Genius Tips. Justin joined FOOD & WINE in 2010 as an Assistant Event Coordinator, helping produce the FOOD & WINE Classic in Aspen. Before joining FOOD & WINE, he graduated from the French Culinary Institute and worked under chef Alain Allegretti in New York City. Justin appears regularly on NY1 and has represented FOOD & WINE on NBC New York and VH1’s Big Morning Buzz Live.

Julian Cox Soigné Group

Julian Cox began his cocktail career in Los Angeles crafting cocktails at Comme Ça and David Myers’ modern California restaurant Sona before hooking up with Chef John Sedlar to open Rivera in January of 2009. At Rivera, Cox began using the kitchen as a muse for his cocktails, which can be seen in every cocktail menu he’s designed since. On the heels of his trendsetting work at Rivera where he was one of the first to put agave spirits on the map, Cox opened Cedd Moses’ mixology temple Las Perlas in downtown Los Angeles and went on to head up the beverage program at Los Angeles’ acclaimed pop-up, Test Kitchen, drawing talent from all over the country to collaborate with him behind the bar alongside the country’s top chefs. Cox is currently the Executive Beverage Director for an impressive list of Los Angeles’ most celebrated and acclaimed restaurants including Rivera, Petty Cash, Sotto, Picca, Short Order, Vibiana and Bestia and soon Neal Fraser’s Redbird and Walter Manzke’s Republique, opening Fall 2013.

Anthony Giglio Wine Wise LLC

Anthony Giglio is one of the most entertaining wine authorities on the planet. He is a journalist, sommelier, educator and author who has written several books, including F ood & Wine’s annual Wine Guides for 2009, 2010 and 2011, as well as Cocktails in New York, and several editions of the enormously popular Mr. Boston Official Bartender’s Guide. Throughout his career Anthony has attracted countless fans and admirers nationally, all of whom appreciate his sense of humor as much as they do his insight and his perspective, which is that wine is best regarded as a pleasure, not a problem. Giglio is currently a wine correspondent for CBS News Radio, as well as the wine columnist for La Cucina Italiana, the American edition of Italy’s most prestigious magazine dedicated to gastronomy. He has written for numerous publications, including Food & Wine, Travel + Leisure, New York, Esquire, Details, Robb Report, Worth, Every Day with Rachael Ray and Parade.

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Eugenio Jardim Esprit de Champagne

Jardim took over the ‘Wine Director’ position at one of San Francisco’s top restaurants: Jardinière in 2001, a partnership between Chef Traci Des Jardins, twice a James Beard Award Winner and Restaurant Designer Pat Kuleto. In 2010 Jardim was honored with the prestigious award Sunset Magazine’s Sommelier of the Year! He is a featured guest Sommelier at many National and International wine events. He has participated as a wine panelist for the San Francisco Chronicle and Wine and Spirits Magazine, Dallas Morning News, Bon Appetit Magazine and the Starwine Competition. He has taught an immensely popular class at the University of Berkeley Extension on the ‘Wines of California and Europe’, from 2001 until 2003. He can also be seen on the popular PBS weekly television series “Joanne Weir Cooking Class”, as the show’s wine expert.

Geoff Labitzke, MW Kistler Winery & Vineyards

Geoff Labitzke is the Director of Sales and Marketing for Kistler Vineyards. Kistler Vineyards is an artisan winery dedicated to producing world class Chardonnay and Pinot Noir using old world Burgundian techniques. Kistler has consistently produced some of the best California examples of these varieties for over 30 years. Geoff began his career as a retailer in Southern California in 1978. Early on Geoff was a guest speaker conducting wine classes at Saddleback College and Orange Coast College. In the early 1980’s Geoff developed a wine appreciation course geared toward restaurant servers. In 1989, he achieved the Certified Wine Educator credential from the Society of Wine Educators. Geoff would later serve on the Society’s board of directors and was chairman of the annual conference held in Sonoma. Geoff spent 22 years in wholesale representing some of the finest wines in the world. He has personally visited top wine estates in Austria, France, Germany, Italy Spain, Australia and New Zealand. In 2006, Geoff was one of two Americans to pass the rigorous Master of Wine examination. Currently there are only 34 Masters of Wine in the United States.

Mike Lay Faith & Flower

Chief Mixologist Michael lay is no stranger to the restaurant industry. Having worked various positions in many different restaurant and bars, spanning the west coast he has arrived in Los Angeles by way of Monterey California. In Monterey, his cocktail program won numerous awards. In 2011 he helped open James Beardnominated “Best New Restaurant”; Restaurant 1833, and most recently Rose.Rabbit.Lie in The Cosmopolitan of Las Vegas. He has been featured as Zagat “30 Under 30″ in 2013 and San Francisco Chronicle’s 2013 Top 5 Bar Stars. His cocktails have been featured in GQ, Robb Report, Wine Enthusiast, Tasting Panel, National Geographic, Restaurant Hospitality, Perfect Spot SF, Alcademics, Food GPS, Caroline on Crack as well as numerous mentions in the San Francisco Chronicle. Outside of the restaurant, Michael enjoys being outdoors, driven by his need for close proximity to the ocean. He spends his free time dedicated to expanding his knowledge-base to enhance his own talents through research, traveling and of course, taste-testing.

Robert Lindquist Qupé Wine Cellars

An original Rhône Ranger, winemaker Bob Lindquist was one of the first to advocate American-made Syrah and other Rhône varietals. In 1975, Bob began his career in the wine business. After a harvest near Gilroy and work in a tasting room, Bob found himself managing a wine shop in Los Olivos in 1979. The shop’s proprietor was the son of Marshall Ream, who co-owned the nearby Zaca Mesa Winery. Through this connection, Bob became friends with Jim Clendenen, Zaca Mesa’s assistant winemaker at the time. Indulging his obsession for rock-androll, Bob attended a Kink’s concert and was fired for skipping work. Jim Clendenen secured Bob a position as Zaca Mesa Winery’s first tour guide. Bob spent most of his time in the cellar, learning to make wine under Jim’s tutelage. In 1982, Bob founded Qupé (which means “poppy” in Chumash), focusing on Syrah and other Rhône varieties, but also the ever-popular Chardonnay, which helped to pay the bills. In 1989, Bob joined Jim Clendenen (who founded Au Bon Climat in 1982) to build a winery of their own under a lease agreement with Bien Nacido Vineyards. To this day, the two continue to produce their wines at the facility.

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Brian McClintic, MS les Marchands Wine

Brian brings 15 years of hospitality experience with him to Caveau Wine Bar & Merchant, a career spanning the major restaurant hubs of Los Angeles, Aspen, San Francisco, and now Santa Barbara. McClintic was one of four subjects featured in the documentary SOMM, which chronicled his journey to the elusive Master Somellier title -- becoming the 107th individual in the U.S. to attain this honor. SOMM was recently picked up by Samuel Goldwyn Films and awaits a summer release. In addition to Caveau, Brian, and business partner, Eric Railsback, have teamed up on a Santa Barbara Syrah project called Vallin, along with local winemaker, Justin Willett and fellow Master Sommelier Dustin Wilson.

Mariena Mercer

The Cosmopolitan of Las Vegas Las Vegas-native Mariena Mercer is known for her molecular prowess and chemical manipulation of matter. For more than nine years, Mercer has crafted her own whimsical style for layering cocktails with gastronomic and scientific techniques. As Chef Mixologist, Mercer oversees the cocktail creation for The Cosmopolitan of Las Vegas, including operation of the beverage production kitchen, making the resort’s fresh scale beverage programs one of the largest in the world. Mercer started her rather unconventional career in spirits when the title ‘Tequila Goddess’ was created for her. In this role, she acted as a tequila ambassador and expert. She traveled to Jalisco, Mexico, studying firsthand at regional agave distilleries with jimadors and experiencing every step of the revered process. Mercer then began consulting on Tequila based programs and inevitably became passionate about the culinary side of things. In addition to her time behind the bar, Mercer enriched her beverage education through terroir, touch, and taste, while traveling the world studying at distilleries in New York, Los Angeles, Miami, Scotland and Mexico.

DLynn Proctor Penfolds

DLynn comes to Penfolds with extensive experience working with the best in the fine dining business, retail sales, fine and rare wine brokerage, and international education. DLynn, a passionate Penfolds Ambassador, is instrumental in Penfolds education programs, media relations, radio, and Re-corking Clinics across the Americas. In addition, he travels extensively to speak publicly and represent the iconic brand to customers, consumers, journalists, and distributors in a variety of global forums. Mr. Proctor was named “Best Sommelier in America” by Wine & Spirits Magazine in 2008, was a finalist in The Chaîne des Rôtisseurs Société Mondiale du Vin Best Sommelier in America Competition in 2008 and 2009, and was named to the National RUDD Scholars of 2011. DLynn has been featured in Decanter, Wine Spectator, Wine & Spirits Magazine, Everyday with Rachel Ray, WineSearcher, and many other publications. A veteran of VinItaly, he is a member of the Chaine des Rotisseurs and the American Sommelier Association. Mr. Proctor is one of the four featured subjects in the documentary ‘SOMM’, covering the three year journey through six countries of filming to becoming a coveted Master Sommelier.

Andrea Robinson, MS JGR Productions

Andrea Robinson is one of only 17 women in the world to hold the title of Master Sommelier and the first woman to be awarded Best Sommelier in America. Her food and wine TV series Daily Tastings, which she hosts and coproduces with her husband John Robinson, airs daily on www.AndreaWine.com. She is the author of 5 top-selling books on wine and food including Everyday Dining with Wine, which won the prestigious IACP cookbook award. She is also a 3-time James Beard Award winner, honors graduate of The French Culinary Institute’s Classic Culinary Arts program, and host of her own video wine course on www.andreawine.com. Her most recent book, Andrea Robinson’s 2011 Wine Buying Guide for Everyone, released in the fall of 2010. In addition, Andrea has created her own ground-breaking wine stemware series called The Oneä. After 3 years of designing, testing and tasting, Andrea has developed one perfect white wine glass and one perfect red wine glass to optimize all white and red wines.

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Alpana Singh, MS The Boarding House

Born and raised in Monterey, California, it was only natural that Master Sommelier Alpana Singh would develop an interest in wine. In 2000, at the age of 23, Alpana joined Lettuce Entertain You Restaurants as the sommelier for the highly acclaimed Everest Restaurant in Chicago and was with the company until 2011. She is currently in the process of planning her first restaurant and wine bar, The Boarding House, set to open later this year in Chicago. Alpana also serves as the host of the Emmy Award-winning restaurant review television show Check, Please! which airs weekly on PBS in Chicago.

Laura Werlin

Laura Werlin Cheese Essentials Laura Werlin is one of the countryâ&#x20AC;&#x2122;s foremost authorities on cheese. The author of five award-winning books on the subject, Werlin is a sought-after speaker and spokesperson for consumer and trade organizations, and a frequent television and radio guest. As an expert in American artisan cheese, specializing in cheese and wine pairing, Werlin received the James Beard award for her book The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on this subject. Her newest book centers on a timeless American favorite - grilled cheese. In Grilled Cheese, Please! Werlin shares tips and recipes for creating the perfect grilled cheese sandwich. Her first book on grilled cheese, Great Grilled Cheese, released in 2004, was the winner of the World Gourmand Award for best cheese book in the world.

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Sommeliers Epicure

FIRST NAME Ryan Daniel Gillian Kim Shayn Eduardo Matt Todd Stephanie David Sarah Max Hayden Dan Chuy Michele Alan Ted Taylor Bonnie Sasha Britt Michael Jared Elizabeth Christopher Eugenio Sarah Matthew Seth Geoff Shannon Chris Chris Haley Mosha Greg Diane Raj Dylan Dlynn Eric Rob Andrea Alpana Mary Kathryn Erica Naureen

LAST NAME Arnold Bailey Ballance, MS Beto Bjornholm, MS Bolanos Bostick Brinkman Caraway Castleberry Clarke Coane Felice Fredman Galvan Garber Gary Glennon Grant Graves Hagenlock Hastings Hoagland Hooper Huettinger Janz Jardim Kabat Kaner Kunin Labitske Latting Lavin Leo Moore Nunley O’Byrne Pandolfini Parr Peters Proctor Railsback Renteria Robinson, MS Singh, MS Thompson Weil-Coker Wosky Zaim

AFFILIATION Lettuce Entertain You Mastro’s Treasury Wine Estates Southern Wine & Spirits Court of Master Sommeliers Terroni Mozza Ritz Carlton Fine Wine Consultant RN74 Mozza Saison The Line Hotel Dan Fredman PR Titan Wine & Spirits Girl Meets Grape -------------------- Domaine Select Wine Estates Osteria Mozza Girl Meets Grape Rootstock Wine Bar Meadowood Resort Moet & Chandon USA Faith & Flower The Grand del Mar Red O Esprit de Champagne Post Ranch Inn Covell Wine Bar Kunin Wines Kistler Winery & Vineyards Delectable Broadbent Selections Pizzeria Mozza Stock & Bones A Wonderful Thing Called Wine Sante Fe Wine & Chili Festival Redbird @ Vibiana Sandhi Wines Dirty Water SF Penfolds Les Marchands La Folie Delta The Boarding House Saint Martha Rustic Canyon/Milo & Olive Le Clos / The Barrel Room Hakkasan / Smoke, Oil, Salt

CITY/STATE Chicago, IL Beverly Hills, CA Napa, CA San Francisco, CA Seattle, WA Los Angeles, CA Los Angeles, CA Rancho Mirage, CA Denver, CO San Francisco, CA Los Angeles, CA San Francisco, CA Los Angeles, CA Los Angeles, CA San Deigo, CA Los Angeles, CA Los Angeles, CA Monterey, CA Los Angeles, CA Los Angeles, CA Los Gatos, CA Napa, CA Los Angeles, CA Los Angeles, CA San Diego, CA Los Angeles, CA San Francisco, CA Big Sur, CA Los Angeles, CA Santa Barbara, CA Sonoma, CA San Francisco, CA Los Angeles, CA Los Angeles, CA San Francisco, CA Silverlake, CA Santa Fe, NM Los Angeles, CA Santa Barbara, CA San Francisco, CA Napa, CA Santa Barbara, CA San Francisco, CA Napa, CA Chicago, IL Los Angeles, CA Santa Monica, CA San Francisco, CA Los Angeles, CA

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Seminars Wine

rink it in. The wine and spirits craft is a spiritual path. The masters called into service to decant decadence, help decode an

opus, unearth a jewel — but ultimately — magnify your pleasure in a glass. At the table, these stewards seek the nonpareil pairing. In their hands, a bottle can create a cathartic communion, rocketing a dish to an otherworldly place. Learn from them. Taste with them, enjoy with them — the fundamental fruits of expression.

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Pai ri n g Chee se & Cha mpa gne with th e Fir st L ady of Fr o m a ge In addition to being a James Beard award-winning expert on cheese, Laura Werlin also has to be just about the nicest person in the food business. She’s published six books on cheese and her most recent entitled “Mac & Cheese, Please!” will have you rethinking this classic American staple in no time. A long-time friend of Pebble Beach and Los Angeles Food & Wine, Laura returns for our Fourth Anniversary to help you understand the world of cheese in a way that is informative and fun. Oh yes, there will be champagne, paired with Laura’s hand-picked cheese selections in a seminar that sells out each year. On the Panel: Laura Werlin, Shayn Bjornholm, MS Court of master Sommeliers

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SOMM Epi phan y Wi ne & F o od Pairin g ho sted by Anthon y Giglio Can a single extraordinary wine and food pairing change your life? We asked some stellar wine professionals to share with us what pairings rocked their worlds, and to share those special sips & bites with us here at Los Angeles Food & Wine. Each will be presenting a wine paired with a food item to share the unique tasting moment that propelled them into wine not just as a past-time but as a career and a calling. Wines will span the globe in style and age, so donâ&#x20AC;&#x2122;t miss this very special seminar with Americaâ&#x20AC;&#x2122;s top somms.

On the Panel: Anthony Giglio, Wine wise, Gillian Ballance, MS Treasury Wine Estates, Alpana singh, MS The boarding house, Dlynn Proctor, Penfolds, Eugenio Jardim, Esprit de Champagne, Geoff labitzke, MW Kistler Winery & Vineyards

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th e Butcher , the B aker , the Belgian Beer M aker Beer is the worldâ&#x20AC;&#x2122;s most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. Delve into some of the best with morsels of food masterfully prepared to pair perfectly with the brews.

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DELTA PRESENTS: Embark on the Ultimate Wine Flight with Delta and Master Sommelier Andrea Robinson: 6 Blind Wines in 25 Minutes! Think your wine tasting skills are first-class? We challenge you to an evening of non-stop fun to see if you can pass this blind wine challenge with a travel perk: two talented (or just lucky) consumer tasters will win a pair of domestic tickets on Delta! Whether you are a wine expert or fly by the seat of your pants, you and 10 top LA sommeliers will take a world-class wine tour guided by Delta Master Sommelier Andrea Robinson and fellow LA Master Sommelier Michael Jordan. You’ll learn to blind taste the Masters’ way, enjoying 6 world-class wines as you see what it’s like for a pro preparing to perform their personal best on the Master Sommelier test. We’ll toast the talents of the winning tasters with bubbles and bites - good luck and keep climbing! On the Panel: Christopher Miller, MS Rose.rabitt.lie, Brian Mcclintic, MS Les Marchands Wine

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C o ck tai l Re v olution with Juli an Cox & Chef Ti mothy Holli n gsw orth The Cocktail Revolution is upon us and the mixology scene in Los Angeles has never been more vibrant and diverse. This is a unique opportunity to understand the harmony of food with cocktails and the influence that Chefs have on the modern cocktail culture. The French Laundry alumni Chef Timothy Hollingsworth will prepare small bites of food while Rivera barsmith Julian Cox leads us through a cocktail journey that will have you buzzing...literally. Cocktail Revolution is upon us and the mixology scene in Los Angeles has never been more vibrant and diverse. This is a unique opportunity to understand the harmony of food with cocktails. The French Laundry alumni Chef Timothy Hollingsworth will prepare small bites of food while Rivera barsmith Julian Cox leads us through a cocktail journey that will have you buzzing...literally.

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Ju nk F o od & Ki ller Wi nes with An thon y Giglio Let’s face it – there are times when even the most “foodie” among us craves good old-fashioned comfort food. Join Anthony Giglio as he indulges in some of his favorite guilty pleasure foods while pairing them with great wines. From salty snacks to sweet-tooth no-no’s, eating wrong means you can still drink right!

On the Panel: Anthony Giglio, Wine wise

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Wineries Adelaida Cellars

The synergy of unique terroir, sustainable agriculture and minimalist winemaking all come together in the well-balanced wines of Adelaida Cellars. The Adelaida Estate features five distinctive vineyards, ranging in elevations from 1400 to 1900 feet. This dramatic terrain has become synonymous with ancient calcareous soils of limestone and chalk, diurnal temperature changes of 40-50° and inherently low yielding vines with concentrated flavors.

Ahnfeldt Wines

We make handcrafted, World-class wines using grapes from our own vineyards. We developed, planted, and nurtured our vineyards, paying attention to every detail. When phenomenal grapes are combined with a world class winemaker, the results are some of the finest wines produced in the Napa Valley.

Aia Vecchia

Aia Vecchia is deep in the Tuscan countryside between Bolgheri and Castagneto Carducci. It has 118 acres of vineyards between two estates: Podere Aia Vecchia, located near the coast, and Casa Vecchia, situated in the hills facing the sea. The Pellegrini family has been grape growers for several generations.

Alder Springs Vineyard

While mainly known as a fruit source for some of California innovative winemakers, ASV bottles a tiny production under their own label, with the intent to highlight the purity of their mountain fruit.

Alexander Valley Vineyards

Alexander Valley Vineyards is located in the heart of Northern Sonoma’s Alexander Valley. The Wetzel Family wines reflect the unique character of the region with elegant Cabernet, a trio of iconic Zinfandels – Sin Zin, Temptation and Redemption, luscious Chardonnay, rich Merlot and our flagship, CYRUS – the first growth of Sonoma.

Badia a Coltibuono

The Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The monastery was active from 1000 C.E. to around 1800 C.E. when Napoleon annexed most church property in Tuscany. There were two owners between the time of the annexation and the abbey’s purchase by the Stucchi’s ancestors in void 1841.

Banshee Wines

Banshee crafts wines of uncommon purity, notably Pinot Noir & Chardonnay from cool, fog influenced areas in the Sonoma Coast. In addition, we dabble in Sauvignon Blanc, Napa Valley Cabernet, and a special red blend we call Mordecai.

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ineries

FOURTH Annual LOS ANGELES FOOD & WINE

Seek, explore and enjoy a profusion of special, rare and magical wines. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure.

Bernardus Winery

Bernardus Winery is located along scenic Carmel Valley Road in the heart of the village. Our Marinus Estate Bordeaux-style red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc.

Borgoluce

With Borgoluce Prosecco, the Collaltos carry on a family legacy as owners and tenants of 3200 acres of land north of Venice given to their family over one thousand years ago.

Brewer-Clifton

Brewer-Clifton focuses solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir. The vineyards selected for Brewer-Clifton wines represent the full range of the Santa Rita Hills, from the furthest eastern point to the coastal vineyards to the west.

Calista

Representing California’s premier Pinot Noir AVAs, Calista sources fruit from Anderson Valley, Santa Lucia Highlands and Russian River. Calista offers single AVA wines and an elegant blend, The Coast Range.

Captûre Wines

Captûre Wines is an ultra-premium Bordeaux winegrowing estate situated 2,450 feet above Sonoma County’s Alexander Valley on Pine Mountain. Captûre‘s small-production wines are hand-crafted by May-Britt and Denis Malbec, formerly of Château Latour in Bordeaux.

Champagne Alfred Gratien

Alfred Gratien founded this estate based on the philosophy that Champagne is not manufactured, it is created. His commitment to quality was reflected on selecting premium fruit, vinification exclusively in small oak casks, limited production, & consideration for the character & individuality of the vineyards. Nicolas Jaeger, 4th generation, remains dedicated to his ancestor’s ideals & traditions. Under his watchful eye, only the very best cuvées of Chardonnay, Pinot Noir & Pinot Meunier spend a minimum of 6 months in 228 liter oak casks without malolactic fermentation, followed by at least 3 years in the bottle before release. This special care defines Alfred Gratien as truly exceptional.

Champagne Delamotte

Delamotte and Salon are two sister houses in the Grand Cru of Le Mesnil sur Oger. Since 1760 and 1905 they are reckoned to make the most exciting, long-lived Chardonnay-based Champagnes.

Champagne Henriot

Founded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200-year old family-owned and managed champagne houses.

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Champagne Krug

Founded in 1843, Krug is one of very few champagnes houses to produce only premium blends & is a guardian of Champagne tradition still fermenting its wines in small oak barrels. Aged 4-6 years before release, Krug is the reference for premium champagnes.

Champagne Lanson

Wildly popular in Europe, the sparkling wines of Champagne Lanson are now increasingly available in the U.S. Established in 1760, Lanson makes a wide array of multi-vintage blends and a killer Rosé.

Champagne Louis Roederer

Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world’s great Champagnes. The Louis Roederer experience is defined by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine.

Champagne Michel Gonet

Founded in 1802 by Charles Gonet, our family-owned Champagne house has been producing award-winning estate grown Champagnes for seven generations. The Gonet family owns one of the biggest ‘Grand Cru’ Vineyards in the ‘Cote de Blanc’ region of Champagne in France. Exclusively imported by Pier71Wines. For further information, please visit www.champagnemichelgonet.com

Champagne Perrier-Jouët

For over two centuries, Maison Perrier-Jouët has continually pursued excellence producing champagne in small quantities. Lying in the heart of the champagne region, Perrier-Jouët owns 65 hectares rating 99.2% on the quality scale. Each vineyard parcel is classified exclusively as Grand Cru.

Champagne Philippe Gonet

Champagne Philippe Gonet was founded in 1783 and has been family-owned and operated since 1830. The winery is located in the heart of Le Mesnil-sur-Oger, and is operated by 7th generation brother and sister team, Pierre and Chantal Gonet. Chardonnay is Gonet’s select grape, building a reputation for its Blanc de Blancs, which expresses the rich character of the region.

Champagne Pommery

Vranken-Pommery Monopole was founded in 1976 by Paul-François Vranken. Thanks to this man’s vision and his passion for great French winemaking, our company has grown over the years and is now made up of a collection of exceptional vineyards totalling more than 2,500 hectares, in Champagne, France; the Douro Valley of Portugal; and the Mediterranean region.

Château d’Esclans

Enchanted by the Provence of which his father speaks with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he has combined his talent and know-how to these magical terriors, and has given a new dimension to Provence Rosé.

Château Lagrezette

Since 1980, Alain Dominique Perrin has owned the 500-year-old Chateau Lagrézette, home to the oldest Malbec vineyards in the world. M. Perrin, together with managing director and enologist, Claude Boudamani, produce an iconic range of French Malbecs - from the luxury cuvée “Le Pigeonnier” to the flagship Chateau Lagrézette.

Chateau Rocher Corbin

The single estate vineyard of Chateau Rocher Corbin consists of 10.5 hectares in one block, perfectly situated on the western slope of the Calon mound at the highest point in the area. This vineyard site provides maximum exposure to the sun and perfect natural irrigation. The wine comes from vines that average 45 years old. 15% of the vineyard has vines more than 80 years old and includes a 140-year-old Merlot parcel!

148 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

Chiarello Family Vineyards

Chiarello Family Vineyards is a family-owned Napa Valley winery that offers small production estate grown wines. Founded by chef Michael Chiarello as a true labor of love, the 20 acres of vineyards are located on his property in Napa Valley, where he focuses on sustainability and organic farming.

Cielo Y Tierra

Oscar winning film composer Gustavo Santaolalla, together with winemaker Juan Carlos Chavero and musician Raúl Orozco, are becoming known as one of Argentina’s finest wine producers with passion and artistic flair.

Cleto Chiarli

Chiarli is the oldest producer of Lambrusco in Emilia-Romagna. In addition, they breed the cattle used for the production of the Parmigiano Reggiano at the Chiarli Estate.

Coppo Winery

Coppo wines represent a loyal dedication to the traditions of the Asti region and production of Barbera and Moscato d’Asti wines.

Corsa

Corsa is a wine brand that is the result of two passions: Dolomite Road Cycling culture and wines from hillside vineyards in Northeast Italy. Jeff Morgenthal founded Corsa in January 2013 after many years as a wine professional and former racing cyclist in Road & MTB events.

COS

COS is one of the most well-known wineries in Sicily. Beginning in the 1980s, COS has championed the regional grape varieties – Nero d’Avola, Frappato, Insolia and Grecanico. They were instrumental in the formation of Sicily’s only DOCG, now named Cerasuolo di Vittoria Classico. COS practices conventional winemaking and viticulture and produces all their wines bio dynamically. In the early 2000’s they moved away from the use of French barriques and now use terracotta amphoras (clay jars) from Spain and large Slovenian oak casks for fermentation.

Cultivate Wines

With over 20 years of industry experience, Ali and Charles Banks, the founders of Cultivate, make great tasting wines whose sales give back 10% of Gross Revenue to charities meeting basic human needs for education, shelter and food. In one year, we have already given over $459,000.

Dolin Malibu

Since planting the Dolin estate in 2006, we have been dedicated to premium Malibu Coast Chardonnay. Our portfolio broadens this year with several new Malibu wines and a line of Central Coast Pinot Noir. www.dolinestate.com

Domaine Schlumberger

The family of Schlumberger comes from Souabe, a German region today a part of Bade Wurtemberg. Claus Schlumberger was the first to settle in Guebwiller in the XVI century under the period of the monks “The Princes Abbés”.

Domaine Weinbach

Domaine Weinbach is run with consummate skill and dedication by Colette Faller and her two daughters, Catherine and Laurence. Weinbach produces concentrated, fragrant dry Rieslings, and rich, spicy Gewurztraminers, which are among the finest in the world.

Etude Wines

In 1982, Etude was established with a singular passion to master the craft of winegrowing. Today, this founding philosophy remains steadfast with Winemaker Jon Priest. Located in the esteemed Carneros Appellation, Etude is renowned for its 30 year legacy of producing high quality Pinot Noirs, as well as its collectible Napa Valley Cabernet Sauvignons. www.etudewines.com

2014 | LAFW 149

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Evening Land Vineyards

Dedicated to capturing the dramatic and surprising narrative of classic Burgundian varietals. Organically farmed vineyard sites in Burgundy, the Willamette Valley, the Sonoma Coast and Santa Rita Hills are selected to produce Pinot Noirs and Chardonnays of energy, elegance and artisanal craft.

Fantinel

The Fantinel estate was founded in 1969 by Mario Fantinel. It occupies 300ha of prized vineyards in the Collio, Grave, and Colli Oriental del Friuli DOC’s and was one of the first to sell its wines outside of Friuli. Its Sant’Helena wines are grown on the best situated crus within the Fantinel vineyards. It cultivates varieties including Pinot Grigio, Sauvignon, Pinot Noir, Cabernet Sauvignon, Merlot and Cabernet Franc.

Faust

Faust is a tribute to Napa Valley’s noblest grape—Cabernet Sauvignon inspired by the legend of Dr. Faust, a scholar and respected man tempted by the Devil to seek renewed passion and youth in exchange for his soul. The wine is lush, decadent and full bodied.

Fess Parker

Fess Parker Winery is a multi-generational family winery that continues to build upon the vision of our patriarch, Fess. Entering our 25th year of crafting award winning wines, we focus on Pinot Noir and Chardonnay, primarily from the Sta. Rita Hills AVA, and estate grown Syrah and Viognier. We are the only winery in Santa Barbara to boast two Winemaker of the Year Award Winners: Eli Parker and current head winemaker, Blair Fox.

Flowers Vineyard & Winery

Perched atop soaring coastal ridges bordering the Pacific Ocean, the organic and bio dynamically farmed Pinot Noir and Chardonnay vines of Flowers Vineyard and Winery create unique and expressive wines with bright fruit, mid-palate depth, overall complexity and distinctive coastal minerality characteristics – wines that reflect a true “sense of place”.

G.H.Mumm

G.H.MUMM was founded in 1827 by German winemaking brothers Jacobus, Gotlieb and Philipp Von Mumm. Georges Herman Mumm’s greatest creation was certainly the famous “Cordon Rouge” which was first released in 1875. It remains the symbol of quality for G.H.MUMM. Today, G.H.MUMM is the number one International Champagne in France.

Giacomo Borgogno

Giacomo Borgogno & Figli is linked to one of the oldest wine producing houses in Langhe and Piedmont. Its vineyards are located in Cannubi, Liste, Fossati and San Pietro, which are among the best areas in Barolo. Using only biodynamic methods, it produces traditional regional varieties Nebbiolo, Dolcetto and Barbera. Borgogno has been awarded 5 prized Barolo cru designations.

Gundlach Bundschu Winery

For over 150 years, since buffalo roamed the plains, through an earthquake, Prohibition, beat poetry and disco – Gundlach Bundschu “Gun Bun” has been producing high quality Sonoma Valley wine. The evolution continues… “The Future of Fine Wines since 1858.” California’s OLDEST family owned winery, is currently operated by the sixth generation! REAL CALIFORNIA WINE HISTORY!!

Heitz Wine Cellars

Founded in 1961, Heitz Wine Cellars label is recognized as the symbol of fine wine, highlighted by the legendary status of the winery’s Cabernet Sauvignons. Among Napa Valley’s few midcentury wineries to remain independent, the Heitz family’s legacy of quality and leadership spans three generations.

Hitching Post

Are there any two guys more deserving of success than Gray and Frank from Hitching Post wines and restaurants? Thank you Sideways for making sure two of the best men in the business also found fame and fortune.

150 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

Hunt Cellars

Hunt Cellars is located in Paso Robles and thrives in its rich diversity of soils and superb growing climate, all of which contribute to Hunt Cellars’ unique styles of wine making, along with the spirit of graciousness and traditional American values.

J. Lohr Vineyards & Winery

Family-owned J. Lohr Vineyards & Wines crafts internationally acclaimed wines from sustainably-farmed estate vineyards in Monterey County, Paso Robles and Napa Valley. From this diverse palette of fruit, J. Lohr produces four tiers of wines, J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series and limited-release J. Lohr Gesture.

Jordan Vineyard and Winery

Located in the heart of Alexander Valley, Jordan Vineyard & Winery has been dedicated to crafting Cabernet Sauvignon and Chardonnay for four decades. Today, second-generation vintner John Jordan continues his family legacy, preserving the timeless winemaking qualities of balance, elegance and food affinity.

JUSTIN Vineyards & Winery

Founded in 1981, JUSTIN is a family-owned winery focused on crafting estate grown Cabernet Sauvignon and Bordeaux-style blends in the Paso Robles appellation of California’s Central Coast, a place where these varietals thrive.

Kistler Vineyards

Kistler Vineyards is an artisan winery dedicated to producing world-class Chardonnay and Pinot Noir. Steve Kistler has produced some of the best California examples of these varieties for over 30 years. Wine Advocate noted, “These are some of the most thrilling wines being made in California today.”

Kracher

The Kracher Winery lies in the Seewinkel area of Austria´s Burgenland. Continuous, warm-humid weather patterns are dominant here and, therefore, allow for Botrytis cinerea to be generated. This is what provides the basis for the fantastic sweet wines such as Beerenauslese and Trockenbeerenauslese.

Kunin Wines

Established in 1998, owner and winemaker Seth Kunin’s philosophy is simple: when you open a bottle of Kunin Wine, you can be assured, from vineyard to glass, very little has been done to alter the purity of the fruit or its natural terroir.

Ladera Vineyards

Ladera Vineyards sits at 1,800 feet atop Howell Mountain in Napa Valley. It is a restored 1886 stone winery with 18,000 square feet of caves. We focus on hillside, estate Cabernet Sauvignon from both our Howell Mountain vineyard and the Lone Canyon Vineyard in the western mountains.

Landmark

A must-stop destination in the heart of Sonoma Valley, Landmark Vineyards is home to an award-winning portfolio of handcrafted Burgundian-style Chardonnay and Pinot Noir from the best Sonoma and California has to offer.

Leviathan Wine

Made by Andy Erickson of Napa, Leviathan’s goal is to produce the best California wine using incredible sources of Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot. Each vintage is rich, full, and carefully fine-tuned to be a bold, complex wine. A great value relative to its peers.

2014 | LAFW 151

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Long Meadow Ranch Winery

A modern day version of the family farm. Ted, Laddie and Chris Hall produce award winning wine & olive oil from their organically farmed vineyards & olive orchards, grow organic fruits & vegetables, & raise grass fed highland cattle on their 650 acre home ranch above Napa in the Mayacamas Mountains.

Luna Vineyards

Founded in 1995 by industry veterans Mike Moone and George Vare, Luna Vineyards is a Napa Valley boutique winery. Originally specializing in the Italian varietals Pinot Grigio and Sangiovese (the principle grape in Tuscany), Luna is now also well respected for its high-end Merlot and Cabernet Sauvignon.

Marqués de Murrieta

Marqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company. With a vision of innovation and respect for tradition, this iconic Spanish brand is rooted in strong, historical fundamentals.

Mayacamas Vineyards

Rooted deeply in California’s winemaking history, Mayacamas Vineyards crafts authentic, classical wines that faithfully reflect their vineyard origins high on the slopes of Mount Veeder in Napa Valley. Mayacamas wines are exceptionally age-worthy and complex expressions of the fruit of the vine.

Melville

Melville Winery and Vineyards is located within the Sta. Rita Hills appellation in Lompoc, California, in Western Santa Ynez Valley.

Miner Family Winery

Miner Family Winery is a dynamic family-owned winery tucked into the eastern hills of the Oakville appellation, squarely within the heart of Napa Valley. Each wine is crafted in a style to encapsulate the distinctive elements and the indelible fingerprints of their respective vineyards.

Miraval

Angelina Jolie and Brad Pitt are the owners of Château Miraval. It covers 500 hectares of land in the heart of Provence and has partnered with Famille Perrin to Produce Miraval Rosé. The estate is cultivated without using herbicides, pesticides, or chemicals.

Movia

Founded in the 1700s, Movia estate lies along land that adjoins the Italian and Slovenian sides of the Collio. Run by winemaker Aleš Kristancic, Movia is one of few producers in the region to use rigorous biodynamic methods in the production of its portfolio. The varietals cultivated include Chardonnay, Pinot Grigio, Sauvignon Blanc, Ribolla, Pinot Nero, Cabernet Sauvignon, and Merlot.

Mulderbosch

Widely recognized as one of South Africa’s most iconic producers, Mulderbosch is well-known for its approachable, easy-drinking, and affordable, fun wines. Under new ownership, Mulderbosch has entered an exciting new era of quality and promises to over-deliver on its value to quality.

Penfolds Wine

Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine.

152 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

Pessagno Winery

Pessagno Winery fulfills a twenty-year dream of winemaker Stephen Pessagno to produce limited quantities of exclusive luxury wines from prestigious single vineyards throughout Monterey and San Benito Counties.

Primus

Inspired by the magnificent and rugged Andes, Primus produces big, bold red wines of uncompromising quality that showcase the best from both sides of the Andes.

Quintessa

In the epicenter of Rutherford, Napa Valley, cradled amongst five hills and adorned by a crystal lake lies Quintessa. The vineyard’s many microclimates, soils, elevations, and exposures make this one of the most diverse estates in Napa, contributing to the quality and uniqueness of the wine.

Qupé Winery

Qupé is dedicated to producing handcrafted Rhône varietals and Chardonnay from California’s Central Coast. We employ traditional winemaking techniques to make wines that are true to type and speak of their vineyard sources. Our goal is to make wines with impeccable balance that can be enjoyed in their youth, yet the good acidity from cool vineyard sites can also benefit from ageing. We are committed to sourcing grapes from some of the best and most prestigious vineyards in Santa Barbara and San Luis Obispo counties.

Raeburn

Raeburn hails from the Russian River Valley. Its name originates from Olde English meaning “the stream where one drinks” apropos for a wine crafted alongside Atascadero Creek in west Sonoma County.

Ramos Pinto

Founded in 1880 by brothers Adriano and Antonio, Ramos Pinto is run today by the heirs of these two vintners. It was acquired by Champagne Louis Roederer in 1990, and enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving it the highest winemaking control.

Ritual

RITUAL quest is to make artisanal, terroir–driven Pinot Noir and Sauvignon Blanc from Casablanca Valley. Chief winemaker Rodrigo Soto hand-crafts the vision, resulting in wines full of character and personality.

Rochioli

With three generations of dedication to the land, Rochioli Vineyards and Winery has earned the reputation as one of Sonoma County’s finest wineries. This family legacy began in 1938, when Joe Rochioli Sr. purchased land he had long farmed. He had the foresight to know that the soil of the Russian River Valley would one day produce some of the world’s greatest wines. His son Joe Jr. embraced this vision and today craft renowned, terrior-driven wines built on a foundation of superb fruit.

Roederer Estate

Roederer Estate Brut is the first California sparkling wine produced by Champagne Louis Roederer, building upon a 200-year tradition of fine winemaking. Roederer’s unique winemaking style is based on 100% ownership of vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée.

Rombauer Vineyard

The Rombauer family winery, founded in 1980, is located on the northeastern edge of the Valley on a secluded tree-covered knoll overlooking the Napa Valley.

SAMSaRA

Samsara is a Sanskrit word meaning the eternal cycle of life. The world we live in now. One of passion, oneness and harmony. This idea is key to the philosophy of Chad and Mary Melville’s Samsara wines.

2014 | LAFW 153

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Sandhi Wines

Sandhi is a small production California winery made by Rajat Parr. It focuses on select vineyards from the Santa Rita Hills and is dedicated to making wines of finesse, minerality, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities.

Scharffenberger Cellars

Scharffenberger Cellars was founded in 1981 in the heart of California’s Anderson Valley with the commitment to making ultra premium sparkling wines. Situated within the coastal influences of the Pacific Ocean, Scharffenberger Cellars also enjoys the deep soils and sunshine of the protected valley.

Skipstone

Philippe Melka has made Skipstone his only project in the Alexander Valley and first collaboration with top Sonoma Winegrower Ulises Valdez. The certified organic and solar powered estate features olive groves, culinary gardens and a stunning 30 acre vineyard with annual production of 500 cases.

Skylark Wine Company

Skylark Wine Company is a collaboration between Boulevard Restaurant Wine Directors John Lancaster and Robert Perkins. They have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past 12 years. During their tenure at Boulevard, they built a close friendship, an inventory of wines from around the globe, and a palate of tasting wines of the world from vintage to vintage.

Sohm & Kracher

In 2008, Sohm partnered with the famous Austrian sweet winemaker Kracher, to create a dry Gruner Veltliner from the Weinviertel region in Lower Austria.

Somerston Wine Co

Somerston Estate is a 1,628 acre property in the eastern hills of Napa Valley with 225 acres of vineyards, which we sustainably farm and work to preserve the intrinsic beauty and quality. It is a place of natural splendor that must be seen to be believed. We produce limited cases of Sauvignon Blanc, Stornoway Red Blend and Cabernet Sauvignon from select vineyards.

Sonoma-Loeb

Sonoma-Loeb has been producing wines with depth and sophistication from some of Sonoma County’s legacy vineyards since 1990.

Stags’ Leap Winery

Established in 1893, Stags’ Leap Winery is one of California’s earliest wine estates, and the namesake for its acclaimed appellation. The historic Manor House has been home to three families whose history parallels the lasting winemaking heritage. Winemaker Christophe Paubert practices traditional winemaking techniques, resulting in wines that are expressive of the estate’s distinctive terroir. www.stagsleap.com

Tablas Creek Vineyard

Tablas Creek Vineyard is the culmination of a friendship between two families - The Perrin family of Château de Beaucastel and the Haas family of Vineyard Brands. The families searched four years for a site where grapes from Chateauneuf-du-pape would thrive, then propagated Tablas Creek with authentic clones from Beaucastel.

Tenuta Sant’Antonio

In 1989, four brothers with a love for wine purchased 30 hectares of land around Mezzane, which, when added to their father’s property vineyards in San Zeno di Colognola ai Colli in the Valpolicella, brought the Tenuta Sant’Antonio vineyards to its current total of 50 hectares.

154 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

Testarossa

Our wines are made with state-of-the-art techniques in a 19th-century winery built in 1888 by Jesuit Fathers, who, for nearly 100 years, made Novitiate Wines in these same cellars. Winemaker Bill Brosseau works with growers to balance the vines for rich, flavorful, and nutritionally healthy fruit.

Tiberio

The story of Azienda Agricola Tiberio rings more like a new world tale than one from the old world of the ancient lands beneath the Majella and Gran Sasso mountains in Abruzzo. At 350 meters, twenty three miles inland from the seaside city of Pescara near the hillside town of Cugnoli, Riccardo Tiberio found an old plot of Trebbiano Abruzzese vines roughly 50 years old so impressive that he decided to change his and his family’s destiny.

Trinchero Napa Valley

The pinnacle of the Trinchero Family Estates portfolio, Trinchero Napa Valley delivers limited-production, estate-grown wines that honor the legacy of founder Mario Trinchero. The Trinchero Napa Valley portfolio includes Sauvignon Blanc, two Merlots, six Cabernet Sauvignons, Petit Verdot, Cabernet Franc and Meritage.

Uproot Wines

We are Uproot – reimagining winemaking into something fresh, modern, and full of energy. We’re more than wine makers. We’re change makers. We’re experience makers. And, yes, some even say we’re trouble makers.

Vietti

The Vietti winery, now owned by the family’s fourth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil.

Westerly Estate Wines

Our pursuit at Westerly is to express the unique characteristics and individuality of the preeminent vineyards in Santa Barbara County by farming and winemaking at the highest possible level.

Wind Gap Wines

Founded by Pax and Pam Mahle, Wind Gap is dedicated to making honest, authentic and compelling wines from special places in the Sonoma Coast. Driven by Pax and his inspiration from European wine culture, his wines are leading the movement towards making wines of finesse and balance in California.

Wines of Rioja Spain

Vibrant Rioja introduces you to the region of Rioja: scenic beauty, welcoming people, extraordinary architecture & wonderful cuisine. It is located in north-central Spain & is one of two wine regions in the country to be awarded the Denominación de Origen Calificada status, Spain’s highest recognition of a wine region that demonstrates high quality levels.

2014 | LAFW 155

FOURTH ANNUAL LOS ANGELES FOOD & WINE

FOURTH Annual LOS ANGELES FOOD & WINE

Barnes & Noble is a proud sponsor and official bookseller of the L.A. Food & Wine Festival Visit our booth for book signings with the festival’s stars.

BN JOB:

MEDALLION #: 109663

FILE NAME: 109663.LAFOOD&WINE.V1R2

CLOSE DATE: 6/22/12

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OFFICIAL FLATWARE OF THE LOS ANGELES FOOD & WINE FESTIVAL

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2014 | LAFW 157

Special

FOURTH ANNUAL LOS ANGELES FOOD & WINE

Thanks

Our incredible Founding Partners

Food & Wine Magazine Lexus Our inspiration every day: incredibly patient, supportive, and loving families and friends. Our Dear Friends and advisors â&#x20AC;&#x201C; You know who you are! An extra special call out this year to Veronica Perez, Sara Hernandez, and Justin Weiss A special thank you to all of our volunteers for your tireless effort throughout the weekend!

The Partners that make us look good Chase Sapphire Preferred Chef Works Delta Air Lines Fairmont Miramar Hotel & Bungalows JENN-AIR Lâ&#x20AC;&#x2122;Ermitage Beverly Hills Los Angeles Center Studios Los Angeles Tourism & Convention Board Museum of Contemporary Arts Patina Restaurant Group The Broad The Colburn School The Cosmopolitan of Las Vegas The Music Center The Westin Bonaventure Hotel & Suites

Thank You.... 158 LAFW | 2014

FOURTH Annual LOS ANGELES FOOD & WINE

2014 | LAFW 159

Discover the most exhilarating destinations in Europe, Alaska or Asia while being completely spoiled on board. Beginning in April 2015, the Celebrity Suite Class experience will include even more unique offerings to enhance your vacation. Unwind at Michael’s Club, a private lounge where a Personal Concierge caters to your every need. Dine at an exclusive, suite-only restaurant and savor locally-inspired dishes. Enjoy a complimentary Premium Beverage Package including wine and spirits. With more updated luxuries than ever before, the experience is sure to leave you completely relaxed and renewed. In the end, you won’t remember a single thing from your Celebrity cruise—you’ll remember everything.

Alaska • Asia • Australia/New Zealand • Bermuda • Caribbean • Europe • Galapagos • South America Visit celebritycruises.com/socal, call 1-888-283-6879 or contact your travel agent. Suite amenities vary by suite category. ©2014 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.

2014 | LAFW 161

UNPLUG & CONNECT

MONTHLY LUNCH SERIES

DIGITAL DETOX LUNCH

Valet your phones at check-in To attend or to start your own please visit

www.unplugANDconnect.com

“Unplug And Connect” is a monthly series of gathering with friends and colleageus from all walks of life to connect and take a break from technology. We are all busy being “busy” these days. Seriously, we’re all so very busy, always “connected”, always bombarded with information every second. At our event everyone will hand in their devices at the check-in desk and have breakfast/lunch/dinner with that age old art of real connection: conversation. Each series has limited pre-invited guests attending.

162 LAFW | 2014

2014 | LAFW 163

THE ALL-NEW LEXUS RC F D E S I G N E D T O E X H I L A R AT E . F R O M T H E A S P H A LT U P.

Lexus is proud to be a founding partner of the Fourth Annual Los Angeles Food & Wine Festival. EXPERIENCE THE RC F IN 3-D AUGMENTED REALITY 1. Download the free Aurasma app.

Introducing the newest member of the Lexus F performance line. With a 5.0-liter V8 delivering over 450 horsepower*, available torque-vectoring rear differential and speed-activated carbon fiber rear wing, it’s not just a new car, it’s exhilaration in its purest form. Arriving Fall 2014.

2. Open the app. 3. Scan image to experience in 3-D.

lexus.com | #asphaltup

Prototype shown. Options shown. *Ratings achieved using the required premium unleaded gasoline with an octane rating of 91 or higher. If premium fuel is not used, performance will decrease. ©2014 Lexus.