Pebble Beach Food & Wine - 2012 Epicure by CLM_MRY

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Where to fly

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What to try and What to buy next

ONLINE

TABLET

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ALAIN PINEL Realtors

Life is about living with

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com

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Awarded “Best Real Estate Company of Monterey County 2011” 831.622.1040 | NW Corner of Ocean Avenue & Dolores | Junipero between 5th & 6th | C ÙÃ ½Ͳ ùͲã« ͲS

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REAL ESTATE SALES | VACATION AND LONG TERM RENTALS | SPECIAL EVENTS

SUNNY CARMEL VALLEY PROPERTIES

CARMEL

CARMEL-BY-THE-SEA BEACH HOMES

PEBBLE BEACH

SPECTACULAR OCEAN FRONT ESTATES

MONTEREY PENINSULA

831.622.1000 | www.carmelrealtycompany.com A Cornerstone in Luxury Real Estate for Nearly 100 Years

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SAVOR THE POSSIBILITIES

Luxury Kitchens

www.poggenpohl.com Kitchen Studio of Monterey Peninsula, Inc., 1096 Canyon Del Rey Boulevard, Seaside, CA, 831-899-3303, www.ksmonterey.com Poggenpohl Kitchen Design Studio, 650 Townsend Street, Suite 90, San Francisco, CA, 415-865-0443, www.sanfrancisco.poggenpohl.com

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE FIFTH ANNUAL

APRIL 12 - 15, 2012

CO-FOUNDERS David Alan Bernahl, II Robert Weakley CULINARY Mark Ayers - Corporate Executive Chef Dorothy Maras-Ildiz - Culinary Liaison

Celebrating 5 years of Pebble Beach Food & Wine

Thomas Keller is the Real Top Chef A Culinary Genius

EVENT OPERATIONS Anand Menon - Vice President, Operations Caryl Chinn - Executive Director, Los Angeles Food & Wine Beth Lane - Event Manager Tonyia D. Sampognaro - Senior Event Coordinator Kelly Thaanum - Operations Assistant Margo Daniels - Volunteer Coordinator Claudia Sawyer - Tickets & Registration Lead Michael Smith - Executive Assistant SPONSORSHIP, MEDIA AND PR James Velarde - Vice President, Brand Relations Jordan Funk - Sponsorship and New Project Development Sarah Potter - Media & Press Relations Christopher Holguin - Sponsorship Support Lead Amber Jacroux - Sponsorship Support Lead WINE Lara Sailer Long - Executive Wine Director Andrea Fulton - Cellar Lead Bonnie Graves - Seminar Lead Seth Kunin - Sommelier Lead Lars Rysdall - Wine Receiving Lead FINANCE Lisa Kohrs - Chief Financial Officer Aimee Pasley - Finance Michaela Weakley - Finance EPICURE Andrea Stuart - Editor Lesley Balla - Contributing Writer Michael Cervin - Contributing Writer Dina Eastwood - Contributing Writer Mike Hale - Contributing Writer PUBLIC RELATIONS Wagstaff Worldwide CONTRIBUTING DESIGN Iatesta Design, Carmel, CA

CONTENTS

12 16 24

Welcome Letter Our Partners Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community

29 37 38 52

Celebrating 5 Years of Pebble Beach Food & Wine Schedule of Events Venue Map Noshing the Central Coast A road map to set you on course in creating notable culinary memories.

62 78

Cooking Demos A Culinary Genius Thomas Keller is the Real Top Chef

85 The Chefs 127 Pebble Beach Chefs 136 Party Down South

WEBSITE DESIGN AND DEVELOPMENT

The inaugural Los Angeles Food & Wine was a hit, and there’s even more in store for 2012

Sun Star Media PHOTOGRAPHY AND VIDEO Barnaby Draper Studios - Event Photography Craig Macneill - Event Videographer and Tribute Video Production Patrick Tregenza - Event Photography PUBLISHED BY: Epicure for the 5th Annual Pebble Beach Food & Wine was produced in collaboration with The Monterey County Herald Gary Omernick, Publisher Robert Powell, Advertising Director Royal Caulkins, Executive Editor Meena Lewellen, Special Sections Coordinator Graphic & Content Designers: Lucia Fernandez Jacqueline Peeler Vanessa Ramirez THE MONTEREY COUNTY HERALD 831.646.1808 www.montereyherald.com

152 159 186 207

The Sommeliers Wine Tasting Notes The Wineries Special Thanks

PEBBLE BEACH, CASA PALMERO, CLUB XIX, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, THEIR RESPECTIVE IMAGES, LOGO DESIGNS, GOLF COURSE, AND INDIVIDUAL GOLF HOLE DESIGNS ARE TRADEMARKS, SERVICE MARKS, AND TRADE DRESS OF PEBBLE BEACH COMPANY, ALL RIGHTS RESERVED. © 2009 PEBBLE BEACH COMPANY. NEITHER THIS MAGAZINE NOR ANY ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF PEBBLE BEACH COMPANY. TRADEMARKS, SERVICE MARKS, AND LOGO DESIGNS OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS AND ARE USED BY PERMISSION.

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

Pebble Beach Food & Wine Co-founders

Robert Weakley

David Alan Bernahl, II

Welcome revelers, both returning and new, to the Fifth Anniversary of Pebble Beach Food & Wine! It is a bit surreal to look back to 2008, when we first transformed what was a beloved intimate gathering at the Masters of Food & Wine into what is now recognized as the premier epicurean luxury event on the West Coast. Over the years, 25 chefs became 75+, 75 wineries grew to 250+, 10 events expanded to 50+, a few ballrooms ballooned into every nook and cranny of Pebble Beach resort (and this year into Monterey!) Along the way we’ve seen the highs and lows of the economy and with it, fundamental shifts in the dining experience. Many restaurants reigned in decadence for smart takes on comfort cuisine and inspired daily prix fixe menus. Winemakers streamlined operations to bring extraordinary value offerings to consumers. As we enter this year, the sheer number of new restaurant openings, exciting culinary projects and winery collaborations signal a change is once again in the air. The 5th incarnation of Pebble Beach Food & Wine has a grand feeling of nostalgia. Thomas Keller, a fixture since beginning, will be honored at Friday’s Tribute Dinner. Past honoree Jacques Pépin returns to showcase six (!) decades of culinary inspiration. Bordeaux will be on our minds (and in select glasses) once again as we reflect on the highly influential 1982 vintage. Champagne Dom Perignon will cap our dinner series with another impressive array of vintages at the Grand Finale, and Champagne Veuve Clicquot closes the weekend in homage to the Grand Dame herself. The wildly popular Lexus Chef’s Table lunch returns with six Michelin stars (Boulud and Kostow). In what we hope is a continuing trend, an acclaimed winemaker from Burgundy (Jeremy Seysses of Domaine Dujac) will present their exceptional wines. As you look around this weekend you’ll also notice many familiar partners. To our dear friends at American Express Publishing, the success and longevity of PBFW is a testament to the caliber and strength of your brands – we couldn’t think of a better presenting partner. Each year, our partners at Lexus pull out all of the stops to imbue the event with excitement and sheer amazement – in short you make us look good! We are endlessly grateful to all of our long-term partners, many of whom have been a part of the event since inception: Driscoll’s Berries, Stella Artois, Classic Party Rentals, Patron, Belvedere, Jenn-Air, US Foods San Francisco, Aruba Tourism, Cayman Islands, California Caviar, Kerrygold, Tanimura & Antle, Calistoga Ranch, Anne Thull. It is a privilege to work with iconic brands and the tireless teams that bring them to life each year. PBFW has grown into something more than just an annual event; the impassioned efforts of chefs, winemakers, sommeliers, staff and volunteers have built lifelong memories for thousands of attendees, launched bright careers, and established California as a premier destination for epicurean travel. There is no doubt PBFW will endure the test of time. From the bottom of our hearts … thank you. With each annual incarnation we set out to exceed your expectations – seeking out the pinnacle in culinary and wine talent, and creating exclusive experiences. Plans are already underway for our 6th annual event (April 4-7, 2013), and the resounding theme is inspired transformation. We look forward to hearing about your favorite memories over the past five years, and your feedback in shaping the future of Pebble Beach Food & Wine. Let’s all raise a glass together in celebration of life, of the rare and special occasions to assemble family and friends, and the inspiring chefs and winemakers who make it so darn enjoyable!

JOIN US ON:

#pbfw

See you next year! April 4-7, 2013

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Belvedere is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2012 Imported by Moët Hennessy USA, Inc., New York, NY.

WE START WITH ALL-NATURAL INGREDIENTS

OUR NEWEST MACERATION Only Belvedere steeps its vodka in real fruit and spices using a 100% natural process, the way a chef would do it. Belvedere Lemon Tea is made with a refreshing blend of black and green teas, chamomile, lemongrass, ginger, lemon and honey. For the refreshing taste of summer, just add iced tea or lemonade.

BELVEDERE. THE MOST AWARDED VODKA PORTFOLIO AT THE VODKA MASTERS.

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Pamper Your Palate

“This isn’t so much Syrah as it is a sacrament, a big, velvety love poem to a tiny little vineyard just past Carmel Valley Village... No other in-county Syrah sniffs it.” ~ MCW

‘09 ‘11 Best Local Red Wine

‘12

Parsonage Estate Winery Tasting Room 11-5 Daily • 659-7322 • 19 E. Carmel Valley Rd.

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

THANK YOU TO OUR PARTNERS

MASTER SWISS CHOCOLATIER SINCE 1845

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THANK YOU TO OUR PARTNERS

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE MASTER SWISS CHOCOLATIER SINCE 1845

EXCELLENCE A Touch of Sea Salt from the Master Chocolatiers at Lindt. Made with the ﬁnest rich dark chocolate and hand harvested Fleur de Sel sea salt crystals. Experience surprising bursts of savory ﬂavor from this unexpected chocolate delight. LindtExcellence.com 18

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. . .

The era of the mobile & socially connected Foodie! Google recently released data relating to Valentine’s Day restaurant searches: A whopping 62 percent of Valentine’s Day restaurant searches were made on mobile devices. As thousands of wine and food aficionados flock to the Fifth Annual Pebble Beach Food & Wine event, they will be sipping, tasting, texting, tweeting, sharing, blogging and searching; most importantly they will all things epicurean. This new connected Foodie will share these exclusive experiences in real time and play a vital role in the dissemination of content in an era of mobile connectivity. As they share, tag, tweet and upload they are instantly enhancing and expanding content for others with the same interest and brand loyalty. We invite you to join the social buzz that surrounds us by sharing in the conversations and don’t forget to mention #PBFW and #MONTEREYHERALD in your tweets! This year’s event line-up promises to set records on Facebook and Twitter with the Celebrating Thirty Years of Extraordinary: 1982 First Growth Bordeaux Tasting at The Inn at Spanish Bay, An Italian Love Affair Dinner at The Lodge at Pebble Beach, the Guy Fieri Cookin’ It, Livin’ It, Lovin’ It Demonstration at The Inn at Spanish Bay and The Grand Finale Dinner with Champagne from Dom Pérignon at the Beach & Tennis Club. These are just a sample of what to expect at this year’s Pebble Beach Food & Wine, please see the complete listing of the exclusive experiences on page 37. I am truly honored that The Monterey County Herald had the privilege of producing “Epicure” for the Fifth Annual Pebble Beach Food & Wine, Fourth Annual Pebble Beach Food & Wine and First Annual Los Angeles Food & Wine in collaboration with Coastal Luxury Management. Thank you to all who supported and contributed diligently to this magnificent publication. As the only daily newspaper in Monterey County we encourage you to stay connected to the beauty, splendor, events, news and people via our mobile news app. Search your device’s app store for “Monterey County Herald” and instantly be linked to the app for download. We also invite you to share your Pebble Beach Food & Wine photographs of family, friends, chefs, winemakers and favorite memories at www.capturemonterey.com. Share your photos socially directly from capturemonterey.com and encourage your friends to vote! Sip, savor, share, tweet and

all that Monterey County has to offer!

Cheers! Scan the QR code to the right!

Robert Powell | @rpowellmbay Director of Advertising & Marketing The Monterey County Herald 20

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THE

HERALD

APP

• Breaking News Alerts • Local Headlines • Community Stories Stay connected with the latest news in Monterey County!

Search your App Store for Monterey County Herald or Scan this code to download the App.

#MontereyHerald

CAPTURE

MONTEREY

Capture Monterey is a free online photo contest where Pebble Beach Food & Wine attendees submit their best photos and vote for their favorite shots. Winning photos are published and photographers are recognized! FREE to enter ~ FREE to vote! Join today and share your photos at

CaptureMonterey.com Sponsored by

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Making a difference THE CHARITIES OF PEBBLE BEACH FOOD & WINE

currently working in the hospitality industry that would like to take certification courses to help them advance their careers, foster growth and continue on this path. Scholarships fall under the umbrella of the National Restaurant Association.

Monterey Wine Educational Foundation Carol Chorbajian, President of the Monterey Wine Educational Foundation says, “We want to encourage people—of all ages—to go into the hospitality industry or study enology and viticulture.” Twenty years ago, the foundation was launched by a group in the hospitality industry, spearheaded by Ted Balestreri and Bert Cutino, longtime co-owners of the Sardine Factory restaurant and local leaders. Since then, a scholarship fund has also been established in the name of pioneering winemaker Dr. Richard Peterson, who is credited with having founded, designed and developed The Monterey Vineyard (now Blackstone Vineyards) as well as in the name of Ms. Chorbajian herself. The organization’s first priority is for students in pursuing a career in the hospitality and winemaking arenas; or for those

For more information and to learn more about how you can help: 831-626-8636 or go to mcha.net or nraef.org/scholarships

The Boys & Girls Clubs of Monterey County The Boys & Girls Clubs of Monterey County is on a mission. It strives to instill a sense of competence in all children ages six to eighteen. BGCMC brings a sense of usefulness. A sense of belonging. A sense of power and influence—and gives all children a chance to be heard. When these needs are met, kids can reach their full potential. Through a variety of activities, The 24

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

from entrepreneurs to working parents to retired individuals. Greene hopes to bring younger people in as volunteers as well as raise the number of bilingual volunteers who might better understand some of the more subtle nuances with a child of a different first language. Volunteers are asked to commit to a minimum of18-months, and to twelve hours of work per month. CASA thoroughly screens and trains the volunteers who are then appointed as Officers of the Court. Staff support continues throughout the process. Children introduced into CASA usually see at least three social workers in their young lives, as well as go through two to three placements in foster care. The role an advocate can play is invaluable—being there with the best interest of the child at heart—truly does make a difference.

Boys & Girls Clubs of Monterey County strives to engage children on all levels. Core programs are designed that actively involve adults, contemporaries and families in children’s lives. Recreation, sports and fitness classes promote a positive and healthy use of leisure time. Education and career development in the arts builds character, teaches leadership development, and promotes health and life skills. All enhance learning with the bigger picture of swinging open the doors to a world of new opportunities. Guidance from BGCMC doesn’t stop when a teen reaches adulthood. In fact, the organization helps pave the way toward a successful future as an adult. In 2005, the Academic Success Initiative was launched. The program shepherds members of BGCMC so they are properly outfitted to graduate from high school, and achieve even greater things like graduate from college, begin a fulfilling career and become active, inspired, informed denizens in their own communities. As CEO and President Donna Ferraro puts it, “The best part of our work? Seeing young people recognize their positive potential and then claim it! Knowing you had even a small part in helping a young person spread his/her wings and soar, makes looking in the mirror a more positive experience.” Currently, over 500 members participate in programs. Volunteers are needed in all aspects of the program: year-round academic advancement, coaching team sports, weight training and conditioning, art instruction, teen activities, computer instruction, science research and fundraising events.

To learn more about CASA and find out about volunteer opportunities: 831-455-6800 or go to casamonterey.org

Pebble Beach Company Foundation For more than 35 years, Pebble Beach Company Foundation has changed the lives of more than 10,000 children in and beyond. As the philanthropic arm of Pebble Beach Company, the Foundation funds youth educational programs each year spanning the arts, sciences, sports, technology and environment that inspire the future of local youth in the community. In 2011, the Foundation supported more than 50 local nonprofit youth programs and provided $100,000 in college scholarships. This summer, the Foundation supported a partnership between MEarth and the Boys & Girls Club of Monterey County to create and implement a summer eco-literacy initiative. The six-week program engaged 60 students in a series of age appropriate, hands-on activities designed to raise awareness, build skills and to cultivate the attitudes necessary to become engaged and environmentally-literate citizens. At the conclusion of the summer program, the children celebrated with a feast from their garden. Chef Todd Fisher, Chef de Cuisine at STICKS Restaurant at Pebble Beach Resorts, visited the outdoor classroom and helped the students prepare their feast. A product of the Boys and Girls Club in himself, Chef Todd wishes he’d had a program like this. The eco-literacy camp provided a perfect melding of organizations that paired the local Boys and Girls Club of Monterey County with MEarth, a local environmental education program. The Pebble Beach Company Foundation was pleased to fund the partnership as it brought together children who might not otherwise have had the opportunity. At the conclusion of the summer events, the students continued to implement many new green programs and initiatives at The Boys and Girls Club on their own as well as inside their own home. To fund its many grants, the Foundation receives significant contributions from annual events at Pebble Beach Resorts, such as Pebble Beach Food & Wine and the Pebble Beach Concours d’Elegance, as well as thoughtful personal gifts from those simply looking to foster the community around them. To achieve its ever-expanding mission, the Pebble Beach Company Foundation relies on the generosity of its donors, whose contributions make a significant difference in the lives of Monterey County children and in the health of the region overall.

To learn more about The Boys & Girls Clubs of Monterey County and volunteer opportunities: 831-394-5171 or go to bgcmc.org

CASA (Court Appointed Special Advocates) Remember this acronym: CASA. It stands for Court Appointed Special Advocates. And the people behind the initials are forever changing the lives of children throughout .“ Our role as an agency is to serve as advocates for children,” says Siobhan Greene, Executive Director of CASA. “Our volunteers step into the lives of children and walk them through the complex social service system.” CASA looks after abused and neglected children, providing them with opportunities to lead positive, healthy and productive lives. When caring, responsible adults who offer a stable, consistent support network get involved in the lives of these children, the cycle of abuse and neglect breaks down. Engaging trained volunteers is key to CASA, and the program does just that, empowering community members to place children’s needs and well-being as priority. When volunteers spend time with children doing simple activities, conversations are fostered, and that’s when the most powerful messages are sent. Children who are abused and neglected are removed from their parents for their protection. The courts step in to determine what is best and the judges often refer those children to CASA for much needed support. “We want children to return to family whenever possible; but children need time to heal and parents need time to learn how to lovingly care for their children.” Perhaps the greatest strength of CASA is its ability to give people a hands-on way to help. To engage with vulnerable kids. To teach good boundaries and good judgment. The program currently has 135 advocates. There are over 200 children appointed to the organization, so some of the advocates work with more than one child. But the goal is to even out that ratio so each child receives the same amount of attention. CASA’s volunteers range

To find out how your donation will touch the life of a child, visit the Pebble Beach Company Foundation website at: www.pebblebeach.com/about/pebble-beach-company-foundation or call 831-649-7651. 25

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Classic Party Rentals

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Rebecca Reategui Weddings

Scott Campbell Photography

Pebble Beach Food & Wine

Events of Distinction

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The Broadest Selection The Best Quality The Most Experience 27

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the switch is n. DOW POWERHOUSE™ and your California Authorized Dealer Dority Rooﬁng invite you to see how we’re changing the world of roofs.

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10:14 a.m. Chefs Symon, Morimoto, Chiarello, Boulud, Kostow, and Fearing, and Lexus executive Dave Nordstrom toasting at “Lexus Presents Taste Perfection with Champagne Louis Roederer”, April 29, 2011 Pebble Beach, CA

Celeb Ce eleb l b rrati le ati ati t ng ng fi five fiv ve yyears ear e r s of of

P eb eb bbl ble lle eB Beach ea e ac h F Food oo d & Wi W ne ne Daniel Boulud calls “the most high-end (festival) in the country … my personal favorite.”

By MIKE HALE When the greatest meeting of land and sea plays host to the greatest meeting of food and wine, magic is created.

“It’s been a thrill to watch what was once an abstract idea develop into reality,” says David Bernahl, cofounder of Coastal Luxury Management (CLM), the high-performance engine behind PBFW and last October ’s inaugural sister event in Los Angeles.

No one could have predicted the enchanting spell that Pebble Beach Food & Wine (PBFW) would cast over the thousands who make this annual gastronomic journey each April. They arrive at an idyllic region, where the Del Monte Forest gives way to the craggy rocks, white sands, and green fairways of the privileged and pampered. They leave tired, happy, and satiated.

The first PBFW in 2008 sent a huge ripple through the luxury lifestyle world. Bernahl vividly recalls the opening night reception that year when 1,500 people showed up—seemingly all at once. “It really put into perspective what it took to create this behemoth event,” he says. “It was an unbelievable moment for all of us who worked so hard to make it happen.”

Commemorating its fifth anniversary, PBFW has reinvented the concept of the food festival, creating over four days a veritable culinary playground for gastronomes and oenophiles the world over. In a short time, it has become what superstar chef

Skeptics ate the food, and then proceeded to eat their words as Bernahl and co-founder Rob 29

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9:18 p.m. Founder’s Dinner Spot-checking the 6th course: Thomas Keller’s Sirloin of Kuroge Beef from Shiga “Et Sa Joue” Wine pairing: 1945 Château Mouton-Rothschild, 1961 Latour à Pomerol, and 1947 Cheval Blanc, all en Magnum. April 15th, 2009 Pebble Beach, CA

Weakley pulled off what seemed impossible a few months earlier. “When we started, all we heard was ‘that’s never going to work, it’s too big,’” says Bernahl. “Y You o can’t listen to that. Never doubt your ideas.” Despite hitting the five-year mark, Bernahl admits there’s no time to look back. “Every year you have to push it and be creative. We’re all excited about what’s in front of us. What can we do next?” For starters, the PBFW team continues to hone the event, focusing on the tiniest of details. “We already bring in the best chefs and wineries in the world. You don’t need to do anything different,” he says. “We continue to work on being better.” Highlighted by a 60,000-square-foot Lexus Grand Ta asting Te ent that housed two-dozen celebrity chefs, and volunteers pouring 400 unique wines, the initial event drew rave reviews. Developing such an epic affair wasn’t easy. But it helped that PBFW had on its advisory board Thomas Keller, undeniably the country’s most celebrated chef (this year the event will celebrate America’s greatest chef at a special tribute dinner on Friday). Keller saw the event as a natural rebirth of the now-defunct Masters of Food and Wine, a Carmel event much smaller in scale but similar in feel. He also liked that CLM planned to donate a large portion of the proceeds to youth charities and help fund culinary and enological scholarships. In four years, the event has funneled more than $500,000 to groups such as Monterey Wine Educational Foundation, Boys and Girls Clubs of Monterey County, CASA (Court Appointed Special Advocates), and Pebble Beach Company Foundation. Ye ear five will again feature an online auction in addition to the silent auction held during Saturday’s astings. The auctions are and Sunday’s Lexus Grand Ta eagerly anticipated due to the quality of luxury items, with charity ultimately the biggest winner. Building a charitable component to the event was important to Bernahl and Weakley from the beginning. “Obviously they are two very dynamic gentlemen who have a strong vision,” says Thomas Keller. “The first thing that appealed to me was the charitable aspect of it—to be able to have an impact on youth, to strengthen their lives, help define their futures.” Keller had been a guest chef at the Masters event twice before. “That kind of rebirth resonates with me,” he confesses. Bernahl and Weakley even coaxed Keller into the kitchen, a coup for a voracious public smitten with star chefs and the idea of high-end cuisine. Keller loved the idea of putting on his chef coat alongside such names as Jacques Pépin, Michel Richard, Eric Ripert, Rick 31

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4:19 p.m. Tramonto, Cat Cora, and Michael Mina, just to name a few. The sophomore enterprise brought even bigger names and a wider spectrum of events. Bernahl’s favorite memory that year was sitting at an exclusive Louis Roederer Cristal Champagne dinner prepared by Chef Ripert. “It was the largest Cristal pouring in history,” says Bernahl, who remembers the 125 magnums (starting with the 1979 vintage), containing more volume than the entire West Coast allocation for that year. “[Louis Roederer’s Director General] Frederic Rouzaud said it would never happen again because he wouldn’t have that much wine again.” Ripert, with his Michelin stars, his New York sensibilities and his French pedigree, led a talented crew in preparing the epic six-course meal at the Beach and Tennis Club at Pebble Beach overlooking Stillwater Cove. “Unbelievable,” says Bernahl. “It’s fantastic!” adds Ripert. “[Pebble Beach Food & Wine] has become something major. It is not only one of the biggest but also one of the best in the country.” Other memorable moments include a retrospective of 1959 Bordeaux; a Delicacy Dinner prepared only by multi-Michelin-starred chefs; a Keller-prepared tribute dinner that honored French cooking legend Pepin; and the annual, ultra-exclusive Founders Dinner, where a privileged few dine at an undisclosed location, each arriving with two extraordinary magnums of heavily scrutinized wine. For the average attendee, access to the celebrity chefs becomes the biggest draw. “I was just blown away by the enthusiasm and the ability to just wander by the world’s most famous chefs and say a casual, ‘hello,’” says Laura Werlin, a James Beard award-winning author, “and the sprit, the feeling, the joie de vivre that people bring to the event.” This year, Bernahl points to 70 different functions where foodies can rub elbows with food and wine royalty. For example, the Lexus Chef’s Table Michelin 3-Star Lunch on Friday brings together chefs from two of the country’s 10 three-star restaurants. Daniel Boulud of Daniel in New York and Christopher Kostow or The Restaurant at Meadowood in St. Helena will team up in the kitchen, complemented by the sparkling wines of Champagne Veuve Clicquot. “That’s amazing to get them in one spot at one time,” says Bernahl. The greatest pleasure for Bernahl is the idea that CLM has provided so many opportunities for people to enjoy their passions. “I think we’ve upgraded everyone’s sensibilities of how enjoyable food and wine can be.” Mike Hale writer andand blogger from from Monterey. Read Haleisisa afood food writer blogger Monterey. him athim www.thegrubhunter.com Read at www.grubhunter.com. 32

Pre-service meeting with Michael Ginor, Tom Colicchio & Thomas Keller Lexus Grand Finale Dinner, April 18, 2009 Pebble Beach, CA

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Teamwork

Monterey Peninsula Home Team Lynda, Mark, Jeff & Anthony (831) 626-2277 www.MontereyPeninsulaHomeTeam.com

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

SCHEDULE OF EVENTS Thursday, April 12, 2012

Friday, April 13, 2012

Pebble Beach Golf Links

The Inn At Spanish Bay - Jenn-Air Demo Pavilion # 2

GOLF 7:30 AM - 2:30 PM Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links

COOKING DEMONSTRATION 10:00 AM - 11:15 AM Jacques Pépin - Six Decades of Culinary Magic

To play the course at Pebble Beach is a fantasy for most enthusiasts and a privilege for a select few. Add in the opportunity to share this iconic golf experience with icons of food and wine and kick oﬀ your PBFW weekend in grand style. With celebrity chefs, elite winemakers, Master Sommeliers and prominent collectors, you’ll start your morning by toasting the course with a glass of Champagne Dom Pérignon at the ﬁrst tee. The day then unfolds with a shotgun start across 18 holes of Team Scramble tournament play – with supplemental food, wine and beverage stations strategically placed along the course to keep you in top form. You may not be able to cook like Keller but can you beat his drive? Bring your “A” game and your appetite; this may well be the tastiest eighteen holes of your life.

In a ﬁeld where egos and talent are outsized, legendary Chef Jacques Pépin remains universally loved and respected, a rare feat in the culinary world. For PBFW Fifth Anniversary, we are pleased and honored to again welcome Pépin to the Cooking Pavilion at the Inn at Spanish Bay, where he and his equally talented daughter Claudine will take you through six decades of his culinary magic. A proliﬁc cookbook author, beloved TV presence and an inspiring instructor, Pépin’s accolades include everything from an Emmy Award to France’s highest civilian honor, the Légion d’Honneur.

Todd English - Cooking in Everyday English

The Inn At Spanish Bay - Jenn-Air Demo Pavilion # 1

RECEPTION 6:00 PM - 9:00 PM Lexus Opening Night Reception

The Inn At Spanish Bay - Main Lobby On Thursday evening, Pebble Beach Food & Wine officially kicks off at the magnificent Inn at Spanish Bay for a night of unbridled indulgence. The entire property will be transformed into an epicurean paradise; stroll throughout the Inn to sample decadent bites from twenty-three of the weekend’s top chefs. Sip slowly from a selection of over two-hundred wines showcased by top domestic and international producers. This year we’ll also mark the return of the decadent “Bubble Lounge” with Champagnes and tête de cuvées from Krug, Dom Pérignon, Veuve Clicquot, Ruinart and Moët & Chandon. Please note that the bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited.

AFTER HOURS PARTY 9:00 PM - 2:00 AM Thursday After Hours Party

The Inn At Spanish Bay - Fairway Patio At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry inﬂuencers who dance quite literally until dawn. Please note this is a private, invitation-only event. No tickets are available for purchase.

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has been recognized by several of the food industry's most prestigious publications, established one of the bestknown restaurant brands in the nation, published three critically acclaimed cookbooks, and was named one of People Magazine's “50 Most Beautiful People.” In the spring of 1991, English caught the culinary world's eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation's Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit's Restaurateur of the Year award and was also named one of People Magazine's 50 Most Beautiful People. Todd has recently been named to the James Beard Foundation's Who's Who in Food and Beverage in America.

WINE SEMINAR 10:00 AM - 11:15 AM Pairing Cheese & Wine with the First Lady of Fromage The Inn At Spanish Bay - Ballroom West

In addition to being a James Beard award-winning expert on cheese, Laura Werlin also has to be just about the nicest

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

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

The Inn at Spanish Bay EVENT CONCIERGE/WILL-CALL

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South By Southwest Stars of Los Angeles

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

Fiji Water AD

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

person in the food business. She’s published ﬁve books on cheese and her most recent entitled “Grilled Cheese, Please!” will have you rethinking this classic American sandwich in no time. A long-time friend of PBFW and Los Angeles Food & Wine, Laura returns for our Fifth Anniversary to help you understand the world of cheese in a way that is informative and fun. Oh yes, there will be wine, paired with Lara’s hand-picked cheese selections in a seminar that sells out each year.

Santa Lucia Highlands' Royal Court: Pisoni and Friends

The Inn At Spanish Bay - Ballroom Central Pinot Noir enthusiasts recognized the exceptional qualities of Pisoni fruit early on. Founded by pioneering visionary and notorious free spirit Gary Pisoni in 1982 at a time when most folks had no idea where the Santa Lucia Highlands even were, Gary’s passion and boundless energy have single-handedly put this California region on the world wine map. Join him and the lucky winemakers who share his ripe, rich Pinot Noir fruit as we explore how a single point of origin can be interpreted by diﬀerent auteurs. Estate wines from Pisoni in addition to wines crafted from Pisoni fruit by icons like Patz & Hall, Capiaux, ROAR and rising star Paul Lato will be poured.

Making Magic - The Wines of Atelier Melka The Inn At Spanish Bay - Ballroom East

As the wine world has expanded, so too has the role of the winemaker. Increasingly, highly-paid consultants ply their winemaking magic across multiple wineries and multiple continents rather than working at a single establishment. One of the most coveted consultants in California is in fact a Frenchman - Philippe Melka, whose wide range of impressive projects reads like a “who's who” of big-name wineries. For this Master Class, we'll feature an array of wines created with Melka's touch to see if we can assess the techniques and ﬁnesse that have built his career. Featured wines will include an all-star lineup from Skipstone, Gemstone, Vineyard 29, Moon-Tsai and ROY Estate.

Domaine de La Vougeraie: A Celebration of Place The Inn At Spanish Bay - St. Andrews East

In France, a “lieu-dit” translates roughly to a “named place,” a speciﬁc plot of vine-planted land that deserves to be held apart from its neighbors. One of the most legendary is Clos Vougeot, the largest and most renowned vineyard in Burgundy’s Côte de Nuits that commands a Grand Cru classiﬁcation. This year, we are thrilled to welcome Domaine de la Vougeraie as they showcase this very special clos in a once-in-a-lifetime survey of vintages that showcase the epitome of terroir. Buy early, this will sell out.

Napa's Generation Next: Cult Cabs in the New Millenium The Inn At Spanish Bay - St. Andrews West

Is cult cab dead? As we gather here for the ﬁfth anniversary of California’s premier wine festival, we emphatically say no. Despite the rough economic waters that have indubitably changed the wine market, purveyors of “perfect” cabernet sauvignon still have a critical role to play on the international stage. Join us as we celebrate these “Generation Next” producers – we’ve curated an incredible lineup of rising stars with killer wines (and killer scores!): Scarecrow, Dana, Meteor, Futo and Ovid will be poured in a tasting that will remind you why Cab is still king in Napa. Here’s your chance to catch legends on the rise, if you’re lucky enough to grab a ticket. Please note that seating is extremely limited.

LUNCH 12:00 PM - 2:30 PM The Best of Belgium Beer Luncheon Casa Palmero - Board Room

Belgium is home to some of the most robust and delicious beers in the world, known for their unmistakable quality and richness for almost 200 years. While they can be enjoyed alone, they are even more amazing when paired with dishes from world-class chefs. These chefs are known for their distinctive take on cuisine and a fondness for all things beer. Their food paired with Stella Artois, Leﬀe and Hoegaarden at Casa Palmero, one of Pebble Beach Resorts ﬁnest hotels, will make for a memory you will never forget. Don't pass up this killer lunch and the chefs that make it happen!

The Stars of Los Angeles Lunch

The Lodge At Pebble Beach - Pebble Beach Room No longer just the land of the rich and famous, Los Angeles is exploding as one of America’s top culinary cities. From the food-truck phenomenon to pop-up restaurants to sizzling young chefs opting for LA, the City of Angels offers stars of all kinds. Here at Pebble Beach Food & Wine, we’ve invited some of LA’s best and brightest to prepare a meal that showcases the city’s top talents; highlights include Spago’s dream team of Michelin-starred Executive Chef Lee Hefter and Executive Pastry Chef, Sherry Yard whose tempting sweets are impossible to miss. This year these Spago super stars will be joined by Michael Cimarusti of Providence, widely considered to be LA’s best seafood spot, and by rising star Rory Herrmann of Bouchon in Beverly Hills.

South By Southwest

The Lodge At Pebble Beach - Stillwater Bar & Grill Give it up for the Lone Star State's stars, Chef Dean Fearing of Fearing's at the Ritz-Carlton, and Chef Tim Love from

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

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

Fort Worth's Lonesome Dove Western Bistro and Top Chef and Dallas' darling Chef Casey Thompson of Brownstone. These three Texan titans are teaming with Los Angeles' Chef John Sedlar of Rivera, whose modern spin on Modern Latin cuisine is one of the hottest tables in town. These chefs will prepare a meal that redeﬁnes southwestern food as a genre – come hungry, this one isn't for dainty diners.

Farewell to Foie Gras

The Inn At Spanish Bay- Sticks Love it or loathe it, foie gras is a point of epicurean focus these days. A mainstay of classical French cooking, fatty duck liver remains an integral ingredient that, like Champagne and caviar, implies ultimate luxury. Join us in a special celebration of foie presented by Michael Ginor of Hudson Valley Foie Gras and interpreted by top chefs like Andre Bienvenu and Chris Cosentino. While it may one day be as outdated as partridge or peacock, foie gras will take center stage in a special "farewell" lunch celebration of this delicacy.

Cooking Beyond Fusion

The Inn At Spanish Bay - Roy's At Pebble Beach Roy Yamaguchi, hailed as "the father of modern East-West cooking" by Gourmet magazine, is joining forces with an incredible line-up of culinary stars who will explore contemporary fusion food. With over 31 outlets around the world, Roy's trademark combination of Japanese and Hawaiian elements invigorated seafood in a way that was revolutionary. This year, he'll be joined by Charles Phan of San Francisco's Slanted Door and by Sang-Yoon of LA's Lukshon and by Pebble Beach's very own pastry star, John Hui to create a memorable, multi-ethnic lunch.

A Day in Italy

The Inn At Spanish Bay - Pèppoli at Pebble Beach Every restaurant in Pebble Beach Resorts is blessed with a view of the Paciﬁc Ocean but Pèppoli is arguably the most picturesque. To complement this maritime beauty we’ve put together an afternoon in Italy, right here at home in California. Immerse yourself in la dolce vita as our team of chef experts prepare hallmark Italian dishes expertly paired with wines for a leisurely lunch.

Join two of these Michelin 3-star winners for a Lexus Chefs’ Table Lunch as Chef Daniel Boulud and Chef Christopher Kostow, both members of the Lexus Culinary Masters, showcase the talents that won them each this accolade. This exclusive epicurean experience will be complemented by the sparkling wines of Champagne Veuve Clicquot for a truly unparalleled afternoon. Please note this lunch is available only to our Jeroboam and Imperial level guests.

Vineyard, Farm & Sea: Monterey's Bounty Restaurant 1833 - Dining Room

Bringing farm fresh product to the table in an exciting feast for the senses is the task presented to four acclaimed Monterey County chefs. Hosted at Monterey's newest hotspot, Restaurant 1833, we'll be curating a "Farm-to-Table" lunch that will feature the ﬁnest local produce prepared by the ﬁnest local chefs. Join Chefs Levi Mezick, Tim Wood, Craig von Foerster and Ben Spungin as they craft a multi-course lunch in this iconic building with the very best wines grown in Monterey County.

COOKING DEMONSTRATION 3:30 PM - 4:45 PM Michael Chiarello - Bold Italian

The Inn At Spanish Bay - Jenn-Air Demo Pavilion # 2 Michael Chiarello is an award-winning chef and owner of critically acclaimed Bottega restaurant in the Napa Valley. He made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. From his earliest childhood experiences – created around his mother's California kitchen with his extended Italian family of butchers, cheesemakers and ranchers - Michael Chiarello dreamed of becoming a chef one day. Decades later, he has realized his dream, and much more. He wears many hats in the culinary biz – from vintner to farmer to Food Network superstar – he's the quintessential Renaissance man. Come watch him execute his trademark “Bold Italian” with his eﬀortless Cal-Ital charm.

WINE SEMINAR 3:30 PM - 4:45 PM Ribera Del Duero - A Region On the Rise The Inn At Spanish Bay - Ballroom Central

Lexus Chef's Table Michelin 3 Star Lunch

Equestrian Center - Lexus Grand Tasting Tent Among the pantheon of awards and rating systems, chefs from around the world covet none more keenly than the elusive Michelin stars. As culinary legend Paul Bocuse put it, “Michelin is the only guide that counts.” With stringent standards for excellence and over 100 years of international reviewing, in 2012 Michelin has awarded three stars for “exceptional cuisine, worth a special journey” to only 79 restaurants in the entire world – and only 10 in the US.

¡Viva España! One of Spain’s most celebrated grapes is tempranillo, and in the Ribera del Duero region we ﬁnd one of its grandest expressions. Tempranillo has some of the structure of big reds like Cabernet Sauvignon but with an aromatic proﬁle that is completely unique. Join us as we explore the achievements of winemakers in the Duero whose skill with tempranillo keeps it “king” of Spain’s noble grapes.

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

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DINNER 6:30 PM - 10:30 PM The Iron Chef Dinner

Swine and Wine - The Marriage of Pigs & Pinot

The Inn At Spanish Bay - Ballroom West After a runaway success at the inaugural Los Angeles Food & Wine, we are pleased to bring back an unbridled celebration of Pinot Noir and the pig. Come join us for all things pork and pinot: we’ll be coordinating the best of swine with the best of wine as top-notch producers from Oregon and California pair their ﬁnest alongside perfectly aligned renditions of pork: bacon, prosciutto, lardons, belly, cheeks, trotters and more.

Raising The Bar - Culinary Cocktails with Mariena Mercer of The Cosmopolitan of Las Vegas

The Lodge At Pebble Beach- Pebble Beach Room For our Fifth Anniversary bash, we're ready to transport you to “Kitchen Stadium” for your ﬁrst-class seats to see (and taste!) the talents of a line-up of amazing Iron Chefs. Come see how culinary masters like Michael Symon, Masaharu Morimoto, and Geoﬀrey Zakarian cooked their way to televised triumph. We'll share a not-so-secret ingredient with our team of Iron Chefs so you can enjoy the fun while they showcase the improvisational wizardry that carried them through those fearsome “kitchen battles.” Let the games begin!

Tribute To A Legend - Thomas Keller

The Inn At Spanish Bay - Jenn-Air Demo Pavilion #1

The Beach & Tennis Club - Dining Room

Become your own ‘barchef’: Learn to integrate the freshest ingredients, the newest techniques, and most interesting savories and spices into cocktails that parallel your ﬁnest gastronomic experience.

Kent Torrey Presents Rare Wines and Perfectly-Paired Cheeses

The Inn At Spanish Bay - St. Andrews East Acclaimed fromagier Kent Torrey from the Cheese Shop in Carmel again opens his personal cellar to create an unparalleled examination of rare wines and the cheeses that make them sing. Understanding the complexities of appellation laws for both cheese and wine is only part of the equation; how these ﬂavors intersect and enhance each other is a lifetime study in which Kent particularly excels. Kent's wines for this event will focus on "cult" wines from the lauded '99 vintage, many of which will be poured out of magnum or, even rarer, 3L formats. Come toast to cheese with names like Latour, Valandraud & Mondotte from Bordeaux alongside domestic stunners like Harlan, Dunn and Abreu in this unique and delicious seminar.

Icon of Italy: The Wines of Gaja

The Inn At Spanish Bay - St. Andrews West There are a few iconic names in Italy that have come to epitomize excellence – Gaia Gaja happens to be doubly blessed in her nomenclature! Daughter of Piemontese titan Angelo Gaja, Gaia is graciously sharing an incredible selection of her family’s ﬁnest wines with us in celebration of our Fifth Anniversary here at PBFW. Gaja represents both tradition and bold innovation; from legendary Barbarescos to bold experiments with chardonnay and other non-native varietals, these wines command respect the world over. With exemplary bottles sourced directly from Gaja’s cellars, this tasting is a once-in-a-lifetime opportunity not to be missed . Tickets are extremely limited.

It was twenty years ago, in the spring of 1992, that Thomas Keller first came across a rustic stone building in Yountville that would later become the iconic restaurant, The French Laundry. This spring, we are honored to pay tribute to a man whose culinary achievements include everything from dual Michelin 3-Star ratings (for the French Laundry and Per Se) – the only American-born chef to ever achieve this distinction – to a consulting role on the wildly-successful Pixar film, Ratatouille. Oh yes, there are also the cookbooks and the blossoming restaurant empire that includes Bouchon, Bouchon Bakery & Ad Hoc. Through it all, Keller remains a “chef’s chef,” an uncompromising beacon of integrity and technique in the kitchen and one who has inspired and trained a whole generation of young culinarians. Join us for this very special dinner as some superstar colleagues put on their coats to pay tribute to a legend. Wines for this very special meal will be serviced by sommeliers who’ve worked with Keller over the years in what promises to be a magnificent evening.

The Legacy of Jess Jackson

The Inn At Spanish Bay - The Ballroom The legacy and impact of wine pioneer Jess Jackson are diﬃcult to accurately measure; his life arc in many ways paralleled the evolution of the wine industry at-large in California. Jackson made chardonnay a household name, and his uncanny ability to pick winning wineries (not to mention thoroughbreds) was legendary. Join us and a team of hand selected Northern California chefs as we gather at the one-year anniversary of Jackson's passing to celebrate his achievements. Bay Area favorites like Michael Chiarello, Richard Reddington, Justin Wangler and Elizabeth Faulkner will pair their cuisine with benchmark wines from Kendall Jackson, Hartford Court, Verite and Stonestreet in what promises to be a meal worthy of this wine icon.

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

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

AFTER HOURS PARTY 10:00 PM - 2:00 AM Friday After Hours Party

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

The Inn At Spanish Bay - Fairway Patio

Saturday, April 14, 2012

COOKING DEMONSTRATION 10:00 AM - 11:15 AM Anne Burrell - Cook Like A Rockstar! The Inn At Spanish Bay - Jenn Air Demo Pavilion # 2

Lot18: How the Pros Hunt for Wine Treasures

Fans of Chef Anne Burrell know and adore her for her extensive television appearances on programs like “Iron Chef,” “The Best Thing I Ever Ate,” and “Worst Cooks in America.” Chef Burrell suﬀers no fools, nor does she suﬀer bad cooking! A graduate of the Culinary Institute of America and a protégé of Chef Mario Batali, Anne is returning to Pebble Beach Food & Wine to share her tips for cooking like a rockstar in your very own kitchen.

The Ultimate Indulgence: Chocolate and Wine The Inn At Spanish Bay - Jenn Air Demo Pavilion # 1

Not all chocolate is created equally! Discover what it means to craft a truly premium chocolate from bean to bar. Learn how to appreciate chocolate with all ﬁve of your senses. Then enhance your taste experience with delicious chocolate and wine pairings, hand-selected by Lindt Master Chocolatier, Ann Czaja.

WINE SEMINAR 10:00 AM - 11:15 AM Cooking With Cheese Presented by Laura Werlin

The Inn At Spanish Bay - Ballroom West Cheese, glorious cheese! Come meet expert Laura Werlin, one of America's top authorities on the topic, as she presents a medley of cheeses in all their melted and unmelted glory. Compare a variety of cheeses before and after they're incorporated into delectable grilled sandwiches or mac'n'cheese preparations and see how they complement an amazing line-up of wines. From aromatic, ﬂoral whites like Conundrum to structured Caymus cabernet, this seminar is a must for anyone passionate about great wine and cheeses to match. Delish!

Sommelier Secrets: Blind Tasting White Wines

The Inn At Spanish Bay - Ballroom Central Ready to cross palates with the best sommeliers in Amer-

The Inn At Spanish Bay - Ballroom East How do top wine professionals discover wine treasures to share with their fans? Come join our panel of Lot18 experts and Master Sommeliers, who'll reveal the secrets of ﬁnding the $25 wine that tastes like it's worth $50, and the $50 wine that tastes as if it has a $100 price tag. This is a relaxed, fun discussion and tasting that demonstrates the essence of uncovering wine values. One of the hottest Internet startups of the past 18 months, Lot18.com provides its members access to high-quality, hard-to-ﬁnd wines sourced by a team of experts that works closely with quality-driven winemakers. The curators select only wines that are unique in their own right, and that represent the highest quality and value, and we are thrilled to welcome them to Pebble Beach Food & Wine.

Sweet Nobility: Legendary Stickies from Around the World

The Inn At Spanish Bay - St. Andrews East From nobly rotted Château d’ Yquem to precious Hungarian tokaji aszu to Napa’s luscious Dolce, this line-up of sweet treats is a once-in-a-lifetime opportunity to taste the best “sticky” wines from around the world. Achieving sweetness depends on your point of origin: from late-harvest to ice wines to fortiﬁed wines to botrytized treasures, this tasting will examine the role of residual sugar in wine and how it works to create incredibly long-lived bottles that are worthy of your time and cellar.

Burgundy's Future: The Wines of Domaine Dujac

The Inn At Spanish Bay - St. Andrews West In a country that is slow to innovate, Burgundy is notoriously slow even among the French. Yet it’s the bourguignon reverence for tradition and terroir that sets its wines apart from generic international wines with little to no unique character. For our Fifth Anniversary at Pebble Beach Food & Wine, we are particularly pleased to be showcasing the wines from Domaine Dujac, one of the most exciting Burgundy producers to watch in the new millenium. Founded in 1968 by Jacques Seysses, Domaine Dujac crafts Pinot Noirs of exceptional precision with a nod

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to modernity and have quickly garnered international acclaim. As Dujac enters its ﬁfth decade, we are honored to have winemaker Jeremy Seysses and his talented wife and colleague Diana of Napa’s Snowden Vineyards join us with a retrospective of Dujac’s greatest wines, notably from the grand cru Clos de la Roche vineyard in the commune of Morey-Saint-Denis.

LUNCH 12:00 PM - 3:00 PM Lexus Grand Tasting - Saturday

Equestrian Center - Lexus Grand Tasting Tent

beit one with a giant heart. Come watch him work his mojo on our culinary stage here at Pebble Beach and just try to keep up.

WINE SEMINAR 3:30 PM - 4:45 PM Date Night: “He Said, She Said” with Master Sommelier Andrea Immer Robinson and John Robinson The Inn At Spanish Bay - Ballroom West

The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend's most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who's who” list of 25 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the ﬁeld. As always, there will be opportunities for book signings and photo moments with many of the weekend's biggest and brightest names so buy your tickets early as this extravaganza sells out each year. Package Holders get VIP access 30 minutes early. CHEFS: Casey Thompson in Napa, André Bienvenu of Joe's Stone Crab in Miami Beach, Mark Estee of CAMPO in Reno, Tyler Florence of Wayfare Tavern in Mill Valley, Tim Love of The Lonesome Dove Western Bistro in Fort Worth, Ben Spungin of Marinus at Bernardus Lodge in Carmel, Sam Choy of Sam Choy's Kai Lanai in Hawaii, Josiah Citrin of Mélisse in Santa Monica, Rory Herrmann ofBouchon in Beverly Hills, John Sedlar of Rivera in Los Angeles, Sang Yoon of Lukshon in Los Angeles, Jeremy McMillan of Bedford Post in New York, Anne Burrell of Food Network, Kent Torrey of The Cheese Shop in Carmel, Lee Anne Wong of Chef, NYC, Chris Cosentino of Incanto in San Francisco, Craig von Foerster of Sierra Mar Restaurant at The Post Ranch Inn in Big Sur, Mark Ayers of Coastal Luxury Management in Monterey, Joseph Elevado of LIVELLO@L'Ermitage in Beverly Hills, Cindy Pawlcyn of Cindy's Backstreet Kitchen in St. Helena, Don Ferch of Tanimura & Antle, Angela Tamura of Pèppoli at Pebble Beach, Tomas Bagood of Gallery Cafe Pebble Beach, Christian Ojeda of Lakehouse at Calistoga Ranch, Miguel Garcia of Occidental Grand Aruba, Rick Sordahl of Amangani in Wyoming, Fritz Zwahlen of Amanyara in Caribbean, David LeFevre of M.B. Post in Manhattan Beach, and Daniel Joly of Mirabelle Restaurant

COOKING DEMONSTRATION 3:30 PM - 4:45 PM Guy Fieri - Cookin' It, Livin' It, Lovin' It The Inn At Spanish Bay - Jenn-Air Demo Pavilion # 2

The world’s energy crisis would be solved if only we could ﬁgure out how to clone Guy Fieri! This whirlwind chef is one of the busiest in America – with NY Times best-selling cookbooks, multiple television shows, restaurants and charitable pursuits, Guy epitomizes the rockstar chef, al-

It’s a whole new spin on “po-TAY-toe” versus “po-TAH-toe” but we’d rather enjoy the fun than call the whole thing oﬀ. When your spouse is a world-renowned Master Sommelier, you know you’re in for some great wine so join us as John Robinson matches wine wits with his wife Andrea. It’s Date Night at Pebble Beach Food & Wine so join us as these two gourmands square oﬀ like Spencer and Tracy over some very excellent vino.

Sommelier Secrets: Blind Tasting Red Wines

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

White Burgundy 101 - Chardonnay With a French Accent The Inn At Spanish Bay - Ballroom East

Few wine regions are as daunting to novices as France's Côte d'Or, the "golden slope" of Burgundy where the world's top pinots and chardonnays are born. We'll be focusing on epic white Burgundies, chardonnay wines whose complexity is matched only by their confusing labeling laws and appellation system. Come learn with Master Sommeliers and others about these amazing chardonnays in a "Burgundy 101" class that's lots more fun than any course you took in college! We'll put the Fuissé in your Pouilly, the Mâcon in your Villages and some delicious white wines in your glass.

Caymus “Special Selection” and the Wagner Dynasty

The Inn At Spanish Bay - St. Andrews East Few producers of Cabernet Sauvignon can claim ﬁve generations of experience; in a ﬁeld crowded with newcomers, Rutherford’s Wagner family has consistently farmed Napa

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vineyards with an unwavering commitment to quality since 1906. Caymus’ “Special Selection” holds a special place in the hearts of collectors and connoisseurs and for our ﬁfth anniversary at Pebble Beach Food & Wine, we’ll be showcasing this historic bottling. A perennial star in publications like Wine Spectator, Caymus consumers know their wines symbolize not just superior Cabernet Sauvignon but zinfandel, chardonnay and Pinot Noir too as the next-gen of Wagners innovate with products like Mer Soleil, Belle Glos and the wildly-successful Conundrum blend.

Celebrating Thirty Years of Extraordinary: 1982 First-Growth Bordeaux The Inn At Spanish Bay - St. Andrews West

It’s difficult to over-estimate the impact of the legendary 1982 vintage, not just in Bordeaux but also on the careers of wine critics, writers and makers the world over. Praised by Parker in 1983 upon release and memorably revisited at the twenty-year mark by Steven Tanzer who observed that “the best examples of the vintage are gloriously rich, expressive wines that will continue to offer great satisfaction for the next 10 to 30 years. “ Join us as we celebrate our own Fifth Anniversary here at Pebble Beach Food & Wine by honoring the Thirtieth Anniversary of these extraordinary wines with an unparalleled retrospective tasting. Taste the finest year from the finest châteaux in Bordeaux including all the First-Growths - Mouton-Rothschild, Margaux, Lafite, Latour and Haut-Brion – in addition to other standout bottlings. Seating is extremely limited.

DINNER 6:30 PM - 10:30 PM An Italian Love Aﬀair

The Lodge At Pebble Beach - Pebble Beach Room Come join us as we celebrate the finest Italian cuisine with its finest purveyors. We've assembled a "Dream Team" of chefs whose skill and finesse encompass the very best of Italy's wondrously diverse cuisines. Fabio Viviani of Top Chef acclaim and owner of Cafe Firenze, will team with Nancy Silverton, Matt Molina and Dahlia Narvaez of LA's Osteria Mozza as well as Paul Bartolotta of Bartolotta at Wynn Las Vegas in a east-meets-west meal to delight the senses. It's la dolce vita right here at Pebble Beach Food & Wine.

The Grand Finale with Champagne Dom Perignon

to complement a survey of DP’s best vintages. It’s a night of culinary stars under the stars to celebrate the great monk Dom who tasted the ﬁrst Champagne and cried, “Come quickly, I am tasting stars.” You will too at this oncein-a-lifetime meal.

Food & Wine Best New Chefs Alumni Dinner The Inn At Spanish Bay - The Ballroom

FOOD & WINE magazine's annual “Best New Chefs Awards” are designed to honor only the most exceptionally talented men and women who are pushing culinary boundaries in America. Instituted twenty-ﬁve years ago, this list of superstars consistently highlights the best and brightest at the beginning of their careers. Here at Pebble Beach Food & Wine, we're thrilled to welcome some of these very special alumni chefs who'll showcase the skills and drive that won them this coveted national accolade.

Guy Fieri Interactive Dinner

The Inn At Spanish Bay - Jenn-Air Demo Pavilion # 1 This one is going to get LOUD! We have taken a straightforward cooking demonstration and created a spectacular show. Following the success of last year’s interactive lunch, Pebble Beach Food & Wine is pleased to bring you for the ﬁrst time ever an entirely “Interactive Dinner” experience. Follow along with Celebrity Chef Guy Fieri as he teaches you hands-on cooking skills in real time. Each table will be coached with their very own private chef who will help them keep up with Fieri’s ﬁery pace. Feeling hungry? You’ve got to cook it to eat it! And don’t worry, they’ll be plenty of adult beverages on hand to help you channel your own inner line-cook.

AFTER HOURS PARTY 10:00 PM - 2:00 AM Saturday After Hours Party

The Inn At Spanish Bay - Fairway Patio

Sunday, April 15, 2012 COOKING DEMONSTRATION 10:00 AM - 11:15 AM Tyler Florence - Ultimate Dining

The Inn At Spanish Bay - Jenn-Air Demo Pavilion # 2

The Beach & Tennis Club - Dining Room At Pebble Beach Food & Wine, we like to put together a “tête de cuvee” dinner for our Grand Finale – a culinary best-of-the-best which this year is appropriately paired with Moët & Chandon’s prestige cuvée, the legendary Dom Pérignon. Join us for this extraordinary dinner in which the weekend’s top chef names pair exquisite courses designed

After more than 14 years as a Food Network star, Tyler Florence has taken his food and his wit across the globe, ﬁnely tuning what is regarded as one of America's most important culinary voices. He has starred in such series as How to Boil Water, his cooking show for novices; Food 911, his hugely popular "recipe rescue" show; as well as his signature series, Tyler's Ultimate. Florence has also hosted nu-

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

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merous other Food Network shows and specials, including Planet Food, All American Festivals and My Country, My Kitchen. Tyler is also a regular guest on The Today Show, CNN, The View, The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America, and more. We are thrilled to welcome him to Pebble Beach Food & Wine as he walks you through “Ultimate Dining,” based on one of his many popular cookbooks and featuring his trademark approachable style.

WINE SEMINAR 10:00 AM - 11:15 AM Pretty in Pink: Sparkling Rosés from Around the World The Inn At Spanish Bay - Ballroom East

Raise your hand if you like bubbles! Raise both hands if you like pink bubbles! Wrap up your epicurean weekend with an incredible tasting of rosé sparkling wines from around the world. Wines will include domestic bubblies from California and Oregon and international standouts from France, Italy and beyond. We’ve put together an assemblage of style and palette that range from delicate peach to racy rouge. Learn how this spectrum of pink color is created as you taste along with our panel of bubbly experts. Santé!

Out last year so get your tickets while they are still available. Package holders get VIP access 30 minutes early. CHEFS: Christian Ojeda of Lakehouse at Calistoga Ranch, Miguel Garcia of Occidental Grand Aruba, Rick Sordahl of Amangani in Wyoming, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Guy Fieri of Johnny Garlic's, Tex Wasabi's in Santa Rosa, Jessie Santillan of The Lodge at Pebble Beach, Anastasia Simpson of The Inn at Spanish Bay, Dahlia Narvaez of Mozza in Los Angeles, Justin Everett of Murray Circle Restaurant-Cavallo Point Lodge in Sausalito, Richard Reddington of REDD in Yountville, Nancy Silverton of Mozza in Los Angeles, Matt Molina of Mozza in Los Angeles, Michael Cimarusti of Providence in Los Angeles, Ray Garcia of FIG in Santa Monica, Douglas Rodriguez of Alma de Cuba, De Rodriguez Cuba, Elizabeth Falkner of Citizen Cake in San Francisco, Gabriel Ask of Montage Beverly Hills in Beverly Hills, Jason Berthold of RN74, Nancy Oakes of Boulevard Restaurant in San Francisco, Paul Bartolotta of Bartolotta, Ristorante Di Mare at Wynn Las Vegas in Las Vegas, Levi Mezick of Restaurant 1833 in Monterey, Sherry Yard of Spago in Beverly Hills, Bryant Ng of The Spice Table in Los Angeles, Charles Phan of The Slanted Doorin San Francisco, Jason Fox of Commonwealth in San Francisco, Don Ferch of Tanimura & Antle, Fritz Zwahlen of Amanyara in Caribbean, and Daniel Joly of Mirabelle Restaurant

Hommage à la Grande Dame: Celebrating Clicquot's Great Lady The Inn At Spanish Bay - Ballroom West

No other wine-producing region in France has celebrated and championed women like Champagne. With a rich history of feminine sense and sensibility, Champagne's greatest lady is the Widow Clicquot and the prestige cuvée named in her honor symbolizes her quest for excellence. La Grande Dame is a highly complex blend of fruit sourced from eight grand cru sites (Verzenay, Verzy, Ambonnay, Bouzy and Ay for the Pinots Noir; Avize, Oger and Mesnil-sur-Oger for the Chardonnay) and is aged for at least six years before it reaches maturity. La Grande Dame is made only in very select years and combines the strength and richness of Pinot Noir with the elegance and finesse of Chardonnay. Come toast this iconic Veuve with an unparalleled retrospective of the wines that celebrate her enduring legacy.

LUNCH 12:00 PM - 3:00 PM Lexus Grand Tasting - Sunday

Equestrian Center - Lexus Grand Tasting Tent The Lexus Grand Tasting at Pebble Beach Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 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. There will be opportunities for book signings and photo sessions with some of the weekend's celebrities. This event was Sold

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

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Visit www.driscolls.com for more exclusive recipes

Mixed Berry Tart

Sweet, juicy, and delicious, Driscoll’s Berries are the premium choice of the world’s ﬁnest chefs. Scan and be our fan! 47

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THIS IS THE CITY 48

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65째

THIS IS THE MONTEREY PENINSULA

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Cultivating g The

Anne Thull is an artist who has followed her passion, just as her grandparents did, when they emigrated from their native Bellosguardo, Italy to America in 1900.

for the first three years of her childhood. Eventually, Anne’s parents planted a cutting of the same Concord grapevine in their own garden in Dearborn, Michigan.

With them they carried a precious grapevine cutting and planted it in the garden of every home they lived in. Clelia (Longo) and Sabbato Tasero (Samuel Tesauro) eventually moved into their beautiful modern Victorian home in Detroit, Michigan where Anne’s Mother, Louise, was born in 1923. Louise and twin brother Tony were the last of 12 children.

As Anne grew up relatives would visit regularly. Laughter, music and family fun were routine. Her aunts and uncles would reminisce about the great times they had growing up. They would speak of how remarkable Clelia and Samuel were, and share savored memories of grandmothers’ food and grandfathers’ homemade table wine.

Years later Anne was born and lived in the same house with her parents and grandparents

In 2007 Anne created her first Grapevine Sculpture using the lost wax method in bronze.

Vine

People would inquire: “Why did you select the grapevine motif?” As she reflected on this question she realized that everything she loves, in her personal and professional life, was directly related to the time that she lived with her grandparents. Clelia and Samuel brought their precious grapevine cutting to America...and a century later their granddaughter cast it into bronze.

“At Pebble Beach Food and Wine I am surrounded by great chefs and vintners who follow their passion. I think that our grandparents and great-grandparents are smiling as we enjoy and share what we love to do.” -Anne Thull

Anne designs and supplies bespoke products: sculptures, cabinetry, wine pantries, wine cellars, furniture, specialty doors, light fixtures and much more View the Grapevine Sculptures during the Pebble Beach Food and Wine event at the Beach and Tennis Club, and the Lexus Grand Tasting Anne Thull

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Our family works every day to provide only the highest quality vegetables backed by superior customer service. Look for Tanimura & Antle produce and be confident with your choice from the family farmers you can trust.

800-772-4542 Â&#x2021; ZZZ WDSURGXFH FRP Â&#x2021; +DUULV 5G 6DOLQDV &$

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LA to PB NOSHING THE CENTRAL COAST By Michael Cervin with Andrea Stuart Assume that you have attended LAFW and you plan on driving north to uncover coastal California. Here is a road map to set you on course in creating notable culinary memories along the way to PBFW.

hile most states across the country are inundated with chefs in centralized locations, each fighting for ingredients, new customers, publicity, and success, California’s capacious coastline allows its culinary industry to thrive. California as a food destination is not only sought after because of its stunning setting, but also because it is an authentic culinary destination in its own right. Serving as the anchors for all that celebrates the California culinary industry, the Los Angeles Food & Wine (LAFW) and the Pebble Beach Food & Wine (PBFW) events bring together the culinary elite, master chefs and celebrity cooks from all regions of the world, allowing California to serve as the only state in the country that offers two of the largest culinary related luxury lifestyle events. For years, there had been no de facto food and wine festival in the Golden State, but that has decidedly changed. Assume that you have attended LAFW and you plan on driving north to uncover coastal California. Here is a road map to set you on course in creating notable culinary memories along the way to PBFW.

has embraced a seasonal, local approach to sourcing its products. “We partner with farmers, ranchers and fisheries with a like passion and dedication for the ingredients and environmental stewardship,” says Garcia. This means that even pickles, preserves, cheese and vinegars are produced on-site. Continuing with the theme, they offer a communal table, a metaphor for all that is cooperatively farmed. Many of their food sources stem from Central Coast farms and ranches. “My team and I are constantly gathering inspiration from the Santa Monica’s Farmers’ Market as well as our forager who brings by new and exciting ingredients every week,” notes Garcia. Therefore, the menu shifts and changes, as it should. Veggies delightfully dominate the menu in many forms including Scarlet Quinoa with chard, butternut squash, apples, and Marcona almonds. You can also venture into comfort food territory with Garcia’s Short Rib and Pancetta Meatloaf plated with mashed potatoes, carrots and baby broccoli. Another prominent attribute about FIG is a cocktail menu that complements FIG’s culinary offerings while appeasing the most discriminating cocktailian. Serving breakfast lunch and dinner, FIG succeeds with all three

FIG Restaurant in Santa Monica Chef Ray Garcia of FIG in Santa Monica (located inside the Fairmont Hotel) has rethought casual food and dining while FIG

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squares a day. “With some of the nation’s best produce at our fingertips, we push each other to make each dish better than the last,” concludes Garcia. Watermark Restaurant in Ventura The fully restored interior of Watermark restaurant in Ventura, which is housed in a 1928 bank building, is a visual feast of detail including authentic Art Deco light fixtures and an original mural of the historic Camino Real. Watermark’s eclectic décor shares the space with African mahogany booths and is stamped with historical elements from its past. The modern third floor bar and lounge offers ocean views while the menu boasts a feast for the palate. While Australian-born Chef Peter Edwards makes no strict claim as to the style of his cooking, his recipes are influenced by French techniques and often express Mediterranean and Asian characteristics. Using garden-harvested ingredients, his philosophy is focused on utilizing local growers in order to develop fare that is as intimate in flavor as it is in presentation. “I believe that food should be inspired by natural seasonality, and enhanced by cultural cooking techniques and the freshest available ingredients,” says Chef Peter Edwards. His entrées include masterpieces such as Artichoke Ravioli stuffed with artichoke and Munster cheese topped with a black truffle butter sauce; Rack of Lamb with béarnaise and veal demi-glace; and Salmon Fillet, which is pan sautéed and rests on a parmesan risotto crowned with oyster mushrooms and a rosemary-scented port wine sauce. If you’re interested in specialty and top shelf libations, they store those in the original bank vault in the back. Restaurant Julienne in Santa Barbara As you wind your way up the coast, Santa Barbara has always been a must-stop for its wine culture, red tile roofs, natural scenic charms, and terrific restaurants. A stand-out among them is

Restaurant Julienne

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Artisan Restaurant

Restaurant Julienne. Serving dinner only, Restaurant Julienne offers some of the freshest food available. Chef Jason West incorporates vegetables gleaned from the earth each morning and seafood that has arrived on the dock before dawn (and graces your plate by nightfall). The small 12-table bistro and open kitchen is intimate, and sees a menu that rotates as often as every few days. The menu is limited, but includes seafood such as Ridgeback Shrimp Cappaletti, illustrated by five fresh local shrimp enveloped in cappaletti and plated with braised celery and a Sauternes-mustard sauce. The menu also features fowl such as grilled quail sitting upon a knoll of white beans, Spanish chorizo and sofrito. There is also a beef offering and always a vegetarian option. Restaurant Julienne succeeds in challenging diners to re-think their notion of ingredients and dishes, both previously despised and adored. Chef West achieves this with a unique epicurean perspective and homemade recipes ... Be adventurous and let the thoughtfully prepared food work its magic. Even Über Chef Anthony Bourdain has dined here and swooned over it. Artisan Restaurant in Paso Robles A scant two hours from Santa Barbara, Paso Robles is fast becoming a wine-centric outpost. When wine critics like Robert Parker call the area “the next Napa” you know something is cooking. Located in the downtown square, a Hallmark postcard to small towns, Artisan restaurant not only sets the bar for fine, fun dining, but upholds it. “I have access to farms, ranches and produce that isn’t available in other places,” says Chef Chris Kobayashi. “I have an organic garden that I farm for the restaurant, so I designate what I will be growing for Artisan each season. I hold meetings with my local farmers to determine what they will grow, and influence their decisions,” says Kobayashi. For sheer fun, sample the Jalapeño Cornbread with honey butter, then lean towards the Rabbit Cavatelli with fennel seed sausage and pioppini ragú, or perhaps indulge in something a little lighter like the Poached Shrimp BLT with sliced avocado and a caper thyme aioli. Recognizing that sometimes people are not ready for certain dishes, certainly in the meat and potatoes region of Paso, Kobayashi adds: “The average American palate is still adapting to certain flavors and cuts of meat, and it is my job to prepare dishes that they might not think they will enjoy and surprise and educate them.” Visit Artisan and trust yourself to trust Chef Kobayashi. They are open for lunch and dinner as well as Sunday brunch. 1833 Restaurant in Monterey Lastly, as you make that final stretch towards Pebble Beach and the Monterey Peninsula, you can dine where history meets home cooking. 1833, a restaurant named for the historic adobe building in which it is housed, is situated in downtown Monterey. Having opened only in June, 2011, 1833 is already one of the most dynamic and popular spots on the Peninsula. As proof of

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D I SCOV E R A P L AC E W H E R E L U X U RY I S S E CO N D N AT U R E .

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this, it was just nominated for a James Beard Award for “Best New Restaurant.” You can’t talk about 1833 without mentioning its setting; the restaurant is neatly divided up between multiple rooms, which suggest various time periods in the adobes’ history. It is at once comforting and expansive with strong squared rooms evoking the historic details of the original residence. Happy hour begins in the aptly named Library, a book-studded room with the pleasant distraction of truffle oil popcorn. They have their own Absinthe cart, stocked with 25 different absinthes, and they also offer barrel-aged cocktails—four barriques are tucked above the onyx capped bar. Some say the place is haunted, Hattie’s Room upstairs in particular. Supposedly Hattie, a former resident, has warmed to the idea of Gen-Xers, daytrippers, and locals flooding the place with new blood. Chef Levi Mezick has created a menu that touches on the familiar such as lamb shank, mahi mahi, and the most stunningly pillow-soft gnocchi you will find on the Central Coast. The menu also showcases Mezick’s finesse, including the bone marrow appetizer dished with grilled sourdough dressed in horseradish crust and a crispy pancetta covered hen egg that softly explodes when your fork plunges into it. There is also the salt crusted dorade, which must be ordered 24 hours in advance. All is done with a deft touch of precise ingredients and harmonious flavors. Once on the peninsula, attendance at the PBFW will reaffirm the culinary prowess of the California Central Coast. Pebble Beach is one of the most scenic areas in the nation, so a food and wine extravaganza here is a fitting backdrop for dozens of top chefs to show off. Of course, there is the celebrity golf tournament, wine seminars, food and wine pairings, even a Belgian Beer Lunch and a Veuve Cliquot La Grand Dame retrospective for a bubbly conclusion, and literally more than you can possibly attend over the April 12 through 15 dates. But that is the beauty of the festival, and California for that matter, it literally has it all. ❧

NOTES: FIG Restaurant Fairmont Miramar Hotel & Bungalows, 101 Wilshire Blvd, Santa Monica, CA 90401 Restaurant Julienne 138 E. Canon Perdido, Santa Barbara, CA 93101 Artisan Restaurant 1401 Park St # 105, Paso Robles, CA 93446 1833 RESTAURANT 500 Hartnell Street, Monterey, CA 93940 Watermark 598 East Main Street, Ventura, CA 93001 Root 246 420 Alisal Road, Solvang, CA 93463 Taco Temple 2680 Main Street, Morro Bay, CA 93442 Big Sky Café 1121 Broad Street, San Luis Obispo, CA 93401

1833 Restaurant 56

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OTHER HOT SPOTS ON THE

COOL COAST Tucked in between the multitude of stellar restaurants are these hidden locales also worth visiting. SAN LUIS OBISPO Vegetarian delicacies are abundant at Big Sky Café in downtown San Luis Obispo. From their Middle Eastern Eggplant Dip emphasized by tomatoes, peppers, tahini and garlic, to the hearty and healthy New Mexican Black Bean Vegetarian chili infused with chipotle chilies and their house made roasted chili powder, garnished with tortilla chips, queso fresco and scallions, Big Sky offers a nearly endless supply of dishes where vegetables play the lead role. Carnivores need not be intimidated. Big Sky offers an equally uncompromising menu of animal protein dishes including charbroiled Adobo Rubbed Black Angus N.Y. Steak featuring a garlic and olive oil-based rub served with roasted garlic potato croquettes and the fun and free Lobster Macaroni and Cheese harmonized with smoked ham, east coast lobster and green peas. Aptly praised for using organic market fresh produce, Big Sky raises the bar for sustainable food sourcing all around. SOLVANG Root 246 is the hippest restaurant in Solvang, yes, Solvang, that bastion of butter cookies and all things Danish. Nationally recognized chef Bradley Ogden meticulously oversees food served to adventurous guests in the Alice Lounge with its oversized chairs facing the bar, and the dining room with booths and freestanding tables that emanate a casual elegance without stuffiness. Try your palate at the six-course tasting menu, or free-wheel it with solid hits like the Heirloom Beet Salad served six ways, which will open your mind to the possibilities of beets; pickled, roasted, in chip form, as a marshmallow, even as beet dust, this unconventional salad will cause you to marvel at this vegetable’s versatility . The Crispy Pork Belly comes with braised artichoke, diced cucumber and tzatziki lemon sauce. Sweet Potato Wrapped Scallops are served with walnut Dijon vinaigrette. The Chili-Cocoa Rubbed Filet is perfectly cooked, and the Iowa-raised beef is beyond tender. MORRO BAY Taco Temple, just outside of downtown Morro Bay, isn’t lavish from the exterior. In fact, the image doesn’t necessarily improve upon entering, but that’s not the point. It’s the victuals that earn praise for this locale. Known for their fresh fish tacos, the dish nearly imitates a salad when it arrives layered with a bounty of ingredients starting with corn tortillas, cabbage, tomatoes and of course, fish. The fish—be it mahi-mahi, Alaskan cod, shrimp or even scallop versions—is moist, spicy and palate pleasing. Akin to Mexican fusion over traditional authentic street-food Mexican tacos, they also offer behemoth burritos and tostadas, even a veggie sweet potato enchilada, but given the name, go for the fish tacos. Be advised, they only accept cash and there is no ATM on-site.

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COOKING DEMONSTRATIONS Soak it in. Before your eyes, a pantheon of culinary and epicurean stalwarts will translate decades of practice into take-out sized morsels of knowledge. Their instinctive movements and careful precision will create a theater to delight all of the senses. With time, their tutelage will become your inspiration to pursue a greater experience in the kitchen; to dazzle and engage your friends and family, much as you were captivated by the grand exhibition of culinary prowess here at Pebble Beach Food & Wine.

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Jacques Pépin - Six Decades of Culinary Magic The Inn at Spanish Bay - Jenn Air Demo Pavilion #2

In a field where egos and talent are outsized, legendary Chef Jacques Pépin remains universally loved and respected, a rare feat in the culinary world. For Pebble Beachʼs Fifth Anniversary, we are pleased and honored to again welcome Pépin to the Cooking Pavilion at the Inn at Spanish Bay, where he and his equally talented daughter Claudine will take you through six decades of his culinary magic. A prolific cookbook author, beloved TV presence and an inspiring instructor, Pépinʼs accolades include everything from an Emmy Award to Franceʼs highest civilian honor, the Légion dʼHonneur.

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Cooking in Everyday English The Inn at Spanish Bay - Jenn Air Demo Pavilion #1

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has been recognized by several of the food industry's most prestigious publications, established one of the best-known restaurant brands in the nation, published three critically acclaimed cookbooks, and was named one of People Magazine's â&#x20AC;&#x153;50 Most Beautiful People.â&#x20AC;? In the spring of 1991, English caught the culinary world's eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation's Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit's Restaurateur of the Year award and was also named one of People Magazine's 50 Most Beautiful People. Todd has recently been named to the James Beard Foundation's Who's Who in Food and Beverage in America.

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“Create places to socialize and enjoy private moments.” “A diversity of space gives you more revealed, open areas where you can cook, chat or entertain, like the island in the front of this kitchen. And more closed areas like here in the back, where you can prep or craft beautiful cocktails or just have a solitary, discrete moment.” Loren Daye is a Brooklyn-based designer and owner of creative design studio, Love Is Enough.

Watch Loren talk about creating different types of spaces within your kitchen. View this video, and see more experts, at jennair.com/masterclass. 64

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The Jenn-Air ® wall oven makes entertaining effortless. It features the Jenn-Air ® Culinary Center, which calibrates the perfect cooking time and exact temperature based on what you’re making, your preferred doneness and cookware. You’ll also enjoy the stylish 7-inch full color touch-anywhere LCD display. We’re proud to be the Major Kitchen Appliance Sponsor of the Fifth Annual Pebble Beach Food & Wine.

FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

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Michael Chiarello - Bold Italian The Inn at Spanish Bay - Jenn Air Demo Pavilion #2

Michael Chiarello is an award-winning chef and owner of critically acclaimed Bottega restaurant in the Napa Valley. He made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. From his earliest childhood experiences – created around his mother's California kitchen with his extended Italian family of butchers, cheesemakers and ranchers - Michael Chiarello dreamed of becoming a chef one day. Decades later, he has realized his dream, and much more. He wears many hats in the culinary biz – from vintner to farmer to Food Network superstar – he's the quintessential Renaissance man. Come watch him execute his trademark “Bold Italian” with his effortless Cal-Ital charm.

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Ann Burrell - Cook Like A Rockstar! The Inn at Spanish Bay - Jenn Air Demo Pavilion #2

Fans of Chef Anne Burrell know and adore her for her extensive television appearances on programs like “Iron Chef,” “The Best Thing I Ever Ate,” and “Worst Cooks in America.” Chef Burrell suffers no fools, nor does she suffer bad cooking! A graduate of the Culinary Institute of America and a protégé of Chef Mario Batali, Anne is returning to Pebble Beach Food & Wine to share her tips for cooking like a rockstar in your very own kitchen.

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Lindt - be "The Ultimate Indulgence: Chocolate & Wine The Inn at Spanish Bay - Jenn Air Demo Pavilion #1

Not all chocolate is created equally! Discover what it means to craft a truly premium chocolate from bean to bar. Learn how to appreciate chocolate with all five of your senses. Then enhance your taste experience with delicious chocolate and wine pairings, hand-selected by Lindt Master Chocolatier, Ann Czaja.

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Guy Fieri - Cookin’ It, Living’ It. Lovin’ It. The Inn at Spanish Bay - Jenn Air Demo Pavilion #2

The worldʼs energy crisis would be solved if only we could figure out how to clone Guy Fieri! This whirlwind chef is one of the busiest in America – with NY Times best-selling cookbooks, multiple television shows, restaurants and charitable pursuits, Guy epitomizes the rockstar chef, albeit one with a giant heart. Come watch him work his mojo on our culinary stage here at Pebble Beach and just try to keep up.

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Tyler Florence - Ultimate Dining The Inn at Spanish Bay - Jenn Air Demo Pavilion #2

After more than 14 years as a Food Network star, Tyler Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America's most important culinary voices. He has starred in such series as How to Boil Water, his cooking show for novices; Food 911, his hugely popular "recipe rescue" show; as well as his signature series, Tyler's Ultimate. Florence has also hosted numerous other Food Network shows and specials, including Planet Food, All American Festivals and My Country, My Kitchen. Tyler is also a regular guest on The Today Show, CNN, The View, The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America, and more. We are thrilled to welcome him to Pebble Beach Food & Wine as he walks you through â&#x20AC;&#x153;Ultimate Dining,â&#x20AC;? based on one of his many popular cookbooks and featuring his trademark approachable style.

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A Must in Monterey for over 44 Years! Every city has that one restaurant you can’t miss, where celebrities feel at home and every other guest feels like a celebrity. Since October 2, 1968, the Sardine Factory’s cachet has made dining in our historic Cannery Row setting a tradition for world-leaders, sports heroes and entertainment icons. Our award-winning chefs prepare delectable creations of fresh, sustainable seafood and USDA Prime Beef; winner of the Wine Spectator Award of Excellence. The Lounge’s live entertainment and affordable menu are a casual alternative to our other dining rooms. The Sardine Factory – Fun never tasted this good! Voted Best Restaurant in Monterey County by the Monterey County Weekly

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A culinary genius

THOMAS KELLER IS THE REAL TOP CHEF By Dina Eastwood | Photography by Deborah Jones Interview originally appeared in Carmel Magazine

two fish courses: one fish, and one crustacean. Well, if we had two seafoods, we’d have to have two meat courses—lighter to heavier, like a poultry, rabbit or pigeon, and then beef, lamb or venison. Then, what’s a menu without a cheese course, and with all this great Napa Valley wine to pair it with? So, we came up with a composed cheese course. Nobody had done it at that time. Everybody did cheese carts. We didn’t have room for the cheese cart, so we did it our own way. Then, sorbet and dessert. Sometimes we have 13, 15, 20 courses. It changes all the time.

PALETTES QUIVER and chefs shiver at the mere mention of the name Thomas Keller, a king among princes in the gastronomic arena. He founded world-famous The French Laundry restaurant in California’s Yountville in 1992. Bouchon, Per Se and Ad Hoc followed over the next few years from the West Coast to New York. Keller is the “Michelin Man,” and not the kind made out of tires. The French Laundry and Per Se are both Michelin Three Star restaurants. There are only 10 in the U.S. Keller has consulted on movies, written books, appeared on cooking shows, and makes appearances at festivals all over the country, including our own Pebble Beach Food and Wine. With a career this juicy, Chef Keller still finds time to enjoy golf and music, from country to contemporary hip-hop. His ethics are based on taking care of others while creating the best food possible. Keller is a fan of local legend Cal Stamenov not only because he admires his cooking, but also because he considers him calm, generous and sincere. Character matters to Chef Keller.

DE: As do the ingredients. You take pride in not using the same item twice in one meal. TK: We do have that rule: no repetition is allowed unless it is a luxury item like foie gras or truffles. We don’t want redundancy on our menus. We certainly have a plethora of ingredients to use, we have great resources, we have great skills, great imagination, so there’s no point in having carrots on the menu three times. DE: You have six restaurants now, as well as five bakeries. How do you keep your restaurants personalized while branching out? TK: I really think it has to do with the team. It’s like I run a baseball franchise, making sure that we really hire the right individuals, giving them the training that they need, and mentoring them. If you hire, you train and you mentor correctly, then those individuals are embracing your culture and philosophy and they’re able to really extend and evolve that cultural philosophy in so many ways you couldn’t even imagine. One of the keys to my success is just that.

The French Laundry, hailed by many as the “greatest restaurant in the world,” is still Keller’s home base. It takes months to get in the door, and those who do dine for hours on a prix fixe menu of nine courses. Dina Eastwood attempted to get inside the renowned chef’s head in an exclusive interview. Dina Eastwood: Why nine courses? Thomas Keller: It wasn’t planned that way. I think it really comes down to when we mapped out the menu; we knew we wanted a seated canapé in a celebratory way, like caviar and champagne. Of course, we had to have a salad course. We wanted

DE: Did success come easily? TK: I was part of my very first restaurant in 1978, a restaurant called the Cobbley Nob. They made me a partner because I could

cook, although none of us could run a business, so it didn’t last very long. My next business was Raquel in New York City in 1986. Neither one succeeded. It wasn’t until I got to The French Laundry in 1992 that I understood what I needed to do to run a successful restaurant. DE: What was your first whiff of wanting to become a chef? TK: I didn’t start in any typical fashion. I didn’t have this dream of becoming a chef, this goal and ambition of going into culinary school. My mother ran restaurants when I was a child, and I’d always end up in the restaurant eventually, as a dishwasher. I learned that so many of the skills you acquire as a dishwasher, you need as a cook: organization, efficiency, feedback, teamwork, repetition, rituals. All the things that are the essence of being a really good dishwasher are the essence of being a really good cook. I just translated one to the other, and it was always about trying to do better than I did the day before. By 1977, I really fell in love with cooking and in love with France, and realized that this is what I wanted to do. The chef I was working for at the time, a French chef, really made the connection for me that what all chefs do, what all cooks do, is nurture people. That nurturing aspect really resonated with me. From that moment on, I decided I really wanted to be a chef.

features a dinner in your honor. What has enabled this to become a world-class event in so few years? TK: It’s the quality of people who come. David (Bernahl) and Rob (Weakley) have put together a group of chefs and wineries who really support it. They attract a great, great guest list. It becomes that destination every year, and who doesn’t want to go to Pebble Beach? DE: Has it been odd watching chefs transition into being celebrities in our culture?

TK: I think we all used to be ‘the screaming chef.’ I think that’s part of the phases we go through. Eventually life brings calm leadership, more compassion, more responsibility, more understanding and knowledge. When you are young, you tend to be a little more emotional. But, the goal never changes. The goal has always been to give the guest a great experience. You just find different ways of achieving it.

TK: When I started cooking, there was very little recognition— zero recognition—for chefs in America. Maybe in New York and in San Francisco a little bit. But it wasn’t until the late-’70s, early’80s when Americans got into food, started talking about chefs. It’s kind of exploded lately with all the different arenas chefs can go into now, which I think is great. Before, if you wanted to be a cook, you went into the kitchen. Now, you can go into writing, photojournalism, research and development, not to mention the different styles of restaurants you can be involved in. I think the world has really opened up for chefs and the respect chefs get now is worthy of the type of work that we do and how hard we work. Think about what we do. We nurture people, we make people happy, which is how we are all kind of wired. But, the whole celebrity chef thing, that’s a result of the media, really. Most chefs who call themselves celebrities shouldn’t be acting like celebrities. A sense of responsibility comes with who you are. A group of chefs of my generation and I are trying to set the example because there has never been an example before. There is not a path that was written for us as a profession. What we are doing today has never been done before by chefs. Some of us trip, some of us fall down. But I don’t think there are any of us that are not trying to move our profession forward.

DE: Where do you eat when you visit the Carmel area?

DE: What does your future hold?

DE: So you’re a soother, not a screamer?

TK: The restaurant I love when I’m at Pebble Beach is the Tap Room. If I want a good steak, I go there. It’s a classic golf restaurant in a pure form. I love Bert (Cutino) and Ted’s (Balestreri) Sardine Factory. It’s such a wonderful slice of history and they are so generous in spirit and so gracious. I had dinner with Ted last year in the basement wine cellar. You just go, “My God!” It’s just amazing. They still have the classics, the frozen swans, and they are still busy and people still love it. DE: They did a fantastic Lobster Thermidor and in 40 years, they have never stopped serving abalone bisque. TK: I always tell my staff, I don’t understand what happened to some of the classics, the things that I loved. They’re so good, but we don’t do them anymore. Why don’t we do them anymore? Everybody always wants the next newest thing. But some of the greatest things and some of the most wonderful moments are steeped in tradition and food in so many parts of our life. I remember my first taste of white wine sauce, vin blanc sauce. It was just heavenly. No one makes it anymore, and I just don’t understand why. When I think of Lobster Thermidor, I go, “yeah, that’s pretty cool.” DE: The renowned Pebble Beach Food and Wine event is soon approaching, and you are the guest of honor this year. The event

TK: I don’t know—you never know. I’ve been thinking about opening a sushi bar for 10 years and a hamburger restaurant for 18 years, but you only have so much time in your life to do the things you want to do and you always have to prioritize. At 56 years old, you have to think, “How many more projects do you have in you?” Do you really want to get on the golf course and break 80, because you can’t do that working every day. I’m sure there are some projects left. But, for me, the most important things are the restaurants we have today. I want to make sure they continue to thrive, continue to offer opportunities for the team, and continue to evolve in a way that is significant to the restaurant but also maintains the connection to the history of the restaurant. I think that’s really important. When I look at the team that I have in the restaurant and the opportunity they have today, I also look at the literally hundreds of people who have helped build the foundation for the team here today. I am so proud of them. They are able to excel at a level that the previous individuals couldn’t because they didn’t have that kind of foundation. I know that the individuals here now are adding even more strength to the foundation so the next generation that comes into our restaurant will be poised to do even better. When I go into the restaurant and I look at what they are doing, I kinda slap myself upside the head and say, ‘God, I wish I would have thought of that!’ I know we’re on the right track. ❧

TOP: The French Laundry BELOW: Cornet of Marinated Atlantic Salmon

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THE CHEFS For 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, repurpose and redefine it entirely. Abracadabra: Your palate and point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Pebble Beach, our chefs make anything possible.

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MARK AYERS

For more than two decades, chef Mark Ayers has continued to strengthen his culinary skill while developing a savvy for the restaurant business. After graduating from the Culinary Institute of America in Hyde Park, NY in 1992 ranked number one in his class and voted most likely to succeed, Ayers served as Kitchen Manager for Danteâ&#x20AC;&#x2122;s Restaurant Inc. in Pennsylvania where he oversaw the entire staff, learned the logistics of training and stock, and was responsible for the start up of a new unit in the restaurant group. In June 1994, Ayers moved out west to take a position at the celebrated Park Hyatt Beaver Creek in Colorado, working his way up from Chef Tournant to Executive Sous Chef by the time he left in 2002. The sunny weather and prime produce of California beckoned, and Ayers relocated to Carmel to work as the Executive Chef for Highlands Inn where he was able to fine-tune his skills for menu development, experience with banquet functions, and helped facilitate the annual Masters of Food & Wine event, a premier west coast culinary production . In 2007, Ayers joined the Hyatt Regency Monterey in Monterey, CA as the Executive Chef where he was responsible for all culinary operations for two hotels making him a regional expert in Central Coast hospitality. Ayers joined the team at Coastal Luxury Management in 2010 founded by the directors of Pebble Beach Food & Wine to launch Cannery Row Brewing Company where he now serves as Executive Chef and the brandâ&#x20AC;&#x2122;s culinary advisor.

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GABRIEL ASK

PAUL BARTOLOTTA

Gabriel Ask joined Montage Hotels & Resorts as Executive Chef for Montage Beverly Hills in February 2011. In this role, Chef Ask leads the culinary operations of Montage Beverly Hills, continuing the property’s commitment to creative dining experiences that feature a modern infusion of California’s finest seasonal ingredients and artisanal products. Chef Ask is responsible for the special events, private dining, catering and conference services, banquets, and the stunning rooftop restaurant, The Conservatory Grill, which features unparalleled views of the Hollywood Hills, at Montage Beverly Hills. Chef Ask began his culinary career working at the French Laundry and continued on to hone his skills under such other prestigious chefs as Alain Ducasse and Joël Robuchon. Most recently, Chef Ask served as Executive Sous Chef for The Resort at Pelican Hill. Prior to that, he was with the Bellagio Hotel and Casino. In his free time, Chef Ask enjoys spending time with his wife and infant son, skiing, golfing, traveling, and cooking with friends.

Chef Paul Bartolotta offers a simple and refined Italian menu that re-defines traditional American notions of Italian dining at his eponymous restaurant, Bartolotta, Ristorante di Mare at Wynn Las Vegas. Focusing only on indigenous seafood, Bartolotta imports 1.5 tons of seafood each week from cities that lie along the coast of the Mediterranean. Adding to his prolific list of awards, in 2009 Paul won the James Beard “Best Chef, Southwest” award. In 1994, Paul received the award for “Best Chef, Midwest,” making him the only chef to have won this honor in two different regions. Upon his return from an apprenticeship at renowned restaurants in Italy and France, Paul opened San Domenico in New York City to great commercial and critical acclaim. Having received three stars in The New York Times “Top 50 Restaurants” in the U.S., he also received designation from Conde Nast Traveler, and “Best New Restaurant New York” in Esquire Magazine. Paul also co-founded the Bartolotta Restaurants with his brother Joe in their hometown of Milwaukee. In addition, the brothers operate three quick-casual restaurants in the Milwaukee airport, as well as exclusive catering at Pier Wisconsin, The Grain Exchange and the Boerner Botanical Gardens. In his frequent television and magazine appearances, Paul continues to spread his unique philosophy of combining a few essential ingredients in perfect balance, courageously simple but with tremendous impact.

WEEKEND APPEARANCES 1) Saturday, April 14 10:00 PM - After Hours Party 2) Sunday, April 15 12:00 PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14 6:30PM - An Italian Love Affair 2) Sunday, April 15 11:30AM - Lexus Grand Tasting

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JASON BERTHOLD

ANDRÉ BIENVENU

Everything Jason Berthold does, he does exceedingly well. Chef and winemaker are just two words to describe him. Berthold’s style of cuisine is equal parts modern and disciplined, rooted in classic training, while not constrained by predisposed boundaries. Berthold thrives on delivering pure, vibrant flavors that showcase each ingredient with equal enthusiasm and respect. He revels in the transformation of the raw ingredient to its final destination—akin to the journey of grape to glass in winemaking. It was his awareness, determination and culinary creativity that led him to RN74, which turned out to be the perfect complement to RN74 partner, vintner and wine director, Rajat Parr. Given the creative freedom to develop his own menu for RN74, Berthold took a modern, yet simple approach to regional French fare, positioning wine pairing as a vital slice of the dining experience. Berthold’s menus emphasize and allow for each ingredient to shine, while also ensuring that those unique flavors and textures mingle with the beauty and complexity of RN74’s featured wines. In tandem with his entry into culinary fortitude at French Laundry, Berthold was magnetized by Napa Valley and the rhythms of winemaking. Berthold found his winemaking chops working hands-on with iconoclast Abe Schoener, producer of the Scholium Project Wines. Groomed by masters in their own fields, Berthold emerged with a uniquely intense, balanced perspective.

André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009. Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team.

WEEKEND APPEARANCES 1) Sunday, April 15 11:30AM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Thursday, April 12 8:00AM - Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links 2) Friday, April 13 12:00PM - Farewell to Foie Gras Lunch 3) Sunday, April 15 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

MATT BOLTON

DANIEL BOULUD

A California native raised in Hollister, Matt Bolton began his career in the culinary arts twenty years ago. Surrounded by a community rich in agricultural and farming history, he began working in a local family-owned steakhouse at the age of 15. His passion and determination propelled him quickly through the rank to sous chef. Immediately drawn to the precision and intensity of the kitchen, he continued his education at various restaurants. Joining Monterey Plaza Hotel in 1997, Bolton worked his way through the departments during his three-year tenure. In 2000, Bolton began working as Sous Chef for Marinus Restaurant with Chef Cal Stamenov at Bernardus Lodge. During his tenure, he learned the exacting techniques that are the foundation of great cuisine, as well as the value of impeccable, quality ingredients, philosophies that are at the heart of his cooking today. With Stamenov, Bolton traveled to various events including the Nantucket Food & Wine Festival. In 2006, he assumed the role of Chef de Cuisine at The Covey at Quail Lodge in Carmel Valley. Under Chef Jeff Rogers, Bolton was given complete creative freedom in menu design and was tapped to contribute to Rogers’ high-profile dinner for a James Beard House Event in July 2009. In late 2009, Bolton joined the Pacific’s Edge team at Highlands Inn as executive sous chef, and was promoted to executive chef overseeing all food and beverage operations in the spring of 2010.

Daniel Boulud is chef/owner of Feast & Fêtes catering company and several award-winning restaurants. Hailing from Lyon, France, he mastered the dining scene in New York and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, Boulud remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving to the U.S. in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. DanielBoulud’s numerous New York City restaurants include Daniel—a 3-Michelin Star Relais & Châteaux member. He has also created restaurants in Palm Beach; Miami, Florida; Beijing’s Legation Quarter; Singapore’s Marina Bay Sands; and the United Kingdom. Boulud’s culinary accolades include James Beard Foundation awards for Outstanding Restaurant, Outstanding Restaurateur, Best Chef, New York City and Outstanding Chef of the Year. He has also been named a Chevalier de la Légion d’Honneur by the French government. Restaurant Daniel has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned three Michelin stars, a coveted four-star rating from The New York Times, Wine Spectator’s “Grand Award,” and is ranked eighth among Restaurant Magazine’s “World’s 50 Best Restaurants.” The Chef’s culinary style is reflected in his six cookbooks and his television series After Hours with Daniel.

WEEKEND APPEARANCES 1) Thursday, April 12 8:00AM - Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links

WEEKEND APPEARANCES 1) Thursday, April 12 6:00PM - Lexus Opening Night Reception 2) Friday, April 13 12:00PM - Lexus Chef’s Table Michelin 3 star Lunch 3) Friday, April 13 6:30PM - Tribute To A Legend - Thomas Keller

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

ANNE BURRELL

MICHAEL CHIARELLO

Trademarked by her spiky blonde hair and pumped-up personality, Anne Burrell has worked at top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali on Food Network’s Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-tomaster techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef. Anne also co-hosts Worst Cooks in America. Raised in upstate New York, Anne’s passion for food and cooking began early on. She pursued her interest in the restaurant business by enrolling in the CIA. Following graduation, she spent a year attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del’ 30. Anne grew to appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary viewpoint. Upon her return to New York City, Anne was hired as sous chef of Felidia Restaurant, working with Lidia Bastianich. Later, she became a chef at Savoy where she created menus inspired by countries around the Mediterranean. Here, Anne developed her personal culinary style; rustic, intensely flavored food made with pure and simple ingredients. Anne then became a teacher at the Institute of Culinary Education. Shortly after, she joined the Batali-Bastianich empire by accepting a job at Italian Wine Merchants before becoming sous chef to Iron Chef Mario Batali.

Michael Chiarello is the award-winning chef/owner of the critically acclaimed restaurant Bottega Napa Valley. From his earliest childhood experiences with his Italian family of butchers, cheese makers, and ranchers, Chiarello dreamed of becoming a chef. Decades later, he realized his dream, and much more. Chiarello attended the CIA at Hyde Park and was named “Chef of the Year” by Food & Wine Magazine just three years after graduation. By combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living, he has become a celebrated chef, highly-rated vintner, culinary and lifestyle trends pioneer, noted author, and Emmy Award-winning television host. His show Easy Entertaining first premiered on Food Network in 2003 and continues to air daily on the Cooking Channel. Chef Chiarello competed and finished in the finales of both Bravo’s Top Chef Masters, and most recently, Food Network’s The Next Iron Chef: Battle of the Super Chefs. A popular guest chef and host, Michael is a regular contributor to NBC’s The Today Show, CBS’s The Early Show, Martha Stewart Living Radio, Regis & Kelly, and he is a writer for the San Francisco Chronicle’s “Inside Scoop Voices” column. Michael lives among his Napa Valley vineyards with his wife and children.

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - A Day in Italy 2) Saturday, April 14 10:00AM - Anne Burrell - Cook Like A Rockstar! 3) Saturday, April 14 11:30AM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Friday, April 13, 3:30PM - Michael Chiarello - Bold Italian 3) Friday, April 13, 6:30PM - The Legacy of Jess Jackson

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

ROY CHOI

SAM CHOY

Though Roy Choi is currently known as the godfather of the food truck movement, he is foremost a cook. Through a wayward lonchera Kogi and a humble-but-cute rice bowl at Chego, Chef Roy has created food that tastes like a side of Los Angeles that nonimmigrants have never known. Korean and Mexican chilies meet and mix over double caramelized short ribs, and slow-roasted prime rib and creamed horseradish find homes over two scoops of steamed rice, all for under ten bucks. With Chef Roy in the kitchen, great food doesn’t mean breaking the bank or having to put up with pretentious table service. In Culver City, A-Frame continues to manipulate the traditions of standard dining culture and encourages patrons to reach across the table to share their food with strangers. Furikake kettle corn, beer can chicken, and spit-roasted lamb resting in a cool pool of salsa verde invite patrons into a world where the utensils are optional and the food tastes best when eaten with an open heart. Swaggering spices and street corners from another side of an imagined world set the heartbeat and tone for Chef Roy’s newest creative project, Sunny Spot in Venice. From classic hotel chef, to street cook, to ringleader in challenging those barriers between good food and accessible food, Roy Choi reminds us that when it comes to eating a great meal, rules are made to be broken. And a few nods from Bon Appetit, Food & Wine Magazine, The James Beard Foundation and Jonathan Gold affirm this notion.

Sam Choy’s years of cooking alongside his parents provided him the skills and inspiration to make him a local Hawaiian celebrity in the early 1990s. While growing up on the North Shore of O’ahu, Sam learned to cook in his parent’s restaurant and work alongside them catering lu’aus. Living in Hawaii with its bountiful year-round hillsides of fresh meats, vegetables, fruits and fresh fish gave Sam an edge at making his mark on the culinary world. He characterizes his cuisines as “a melting pot of the freshest ingredients from every culture on the Hawaiian Islands.” Sam spent 20-plus years mastering his craft in the kitchens of noted hotels and resorts on the mainland and Hawaii. Sam and his wife Carol opened Sam Choy’s in their newly adopted home town of Kailua-Kona in 1991. In 2011, they opened Sam Choy’s Kai Lanai. For the last 16 years, Sam has appeared on his weekly cooking show, Sam Choy’s Kitchen, on the Hawaiian Island’s local NBC affiliate. He has authored 16 cookbooks, has a frozen food line with a major international distributor, has his personal recipe sauces and dressings available in national food store chains, and has menus for American Airlines International. Choy is a four-time nominee for the James Beard “Best Pacific Regional Chef” award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Sam also enjoys catering for private events and donates his time to support multiple charities.

WEEKEND APPEARANCES 1) Friday, April 13, 10:00PM - Friday After Hours Party 2) Saturday, April 14, 6:30PM - Food & Wine Best New Chef Alumni Dinner

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Saturday, April 14 12:00 PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL CIMARUSTI

JOSIAH CITRIN

Michael Cimarusti began his career in New York City with celebrated Chef Larry Forgione of An American Place. Cimarusti then moved on to the New York City institution Le Cirque where he met mentors Chef Sottha Khunn and Chef Sylvan Portay. Wanting to hone his French cooking technique, Cimarusti packed his bags and moved to Paris, France where he apprenticed at Michelin-rated seafood restaurant La Marée, and at L’Arpège with world-renowned Chef Alain Passard. Upon returning to New York, he worked with the Maccioni family of Le Cirque, serving as the opening chef at Osteria del Circo. He also served as Chef de Cuisine at the original Spago for Chef Wolfgang Puck. He was later recruited by the venerable L.A. restaurant Water Grill to refine their concept into a world-class fine dining restaurant. He garnered rave reviews with his refined style of cooking seafood. Michael Cimarusti’s knowledge and mastery of cooking seafood have earned him international recognition and countless accolades as chef and owner of Providence, which garnered a coveted James Beard nomination for “Best New Restaurant” in the United States, and two Michelin stars in 2009. It was also rated among the “Top 20 New Restaurants” by Esquire Magazine and “World’s Top New Restaurants” by Travel and Leisure. Cimarusti is an Iron Chef America champion and has appeared on Bravo’s Top Chef Masters. He was nominated for Best Chef: Pacific Region by the James Beard Foundation in 2010 and 2011.

Josiah Citrin is the Two Star Michelin Chef/Owner of the highly respected Mélisse Restaurant in Santa Monica, California, and coowner of Lemon Moon Café in nearby West Los Angeles. His inventive cuisine focuses on laser-sharp presentation of California farm-to-table ingredients. It is highlighted by his French heritage and the influence of his years spent in Paris. A respected veteran of the Los Angeles’ gourmet dining industry, Citrin has been written up in numerous publications including Gourmet, Bon Appetit, Esquire, Wine Spectator and The Robb Report. A firm believer in giving back to the community, Citrin contributes his talent and time to various charities on the local and national level. His first cookbook, In Pursuit of Excellence, was released in 2011. Awards include: Two Stars by Michelin Guide since 2008, #1 for “Top Food in Los Angeles” by Zagat Guide since 2006, #1 “American-French Restaurant for Food in Los Angeles” by Zagat Guide since 2003, and Four Stars by Mobile Travel Guide since 2001.

WEEKEND APPEARANCES 1) Friday, April 13, 12:00PM - The Stars of Los Angeles Lunch 2) Sunday, April 15, 11:30AM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14 12:00 PM - Lexus Grand Tasting - Saturday 2) Saturday, April 14 6:30 PM - The Grand Finale with Champagne Dom Perignon

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

CHRIS COSENTINO

ANN CZAJA

Chris Cosentino, also known on Twitter as @OffalChris, is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. as well as Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant its first three-star review from the San Francisco Chronicle. In addition to serving as Incanto’s executive chef, Cosentino is co-creator of Boccalone artisanal salumeria and has gained international acclaim as a leading expert and proponent of offal cookery. Cosentino has been notably featured on the Food Network in The Next Iron Chef America and Chefs vs. City, and has penned several articles firsthand for national publications including Mountain Biking Magazine, Jamie Oliver, and the cult-favorite comic Wolverine. In 2011, Cosentino debuted a line of clothing and a sold-out line of shoes available through Zappos.com, and editorial features in Men’s Journal, Vanity Fair Online, The Wall Street Journal, and Bon Appétit, and CBS Sunday Morning’s annual food segment. This year, Chris will debut PIGG, a pork concept at Umamicatessen in collaboration with SBE Entertainment, and publish his first cookbook entitled Beginnings by Williams-Sonoma and Weldon-Owen.

Ann Czaja (pronounced Chai-ya) is a Master Chocolatier with Lindt & Sprüngli, the world’s leading producer of premium chocolate. Ann began her career in Zürich, Switzerland where she resided for 14 years where she first developed an interest in culinary arts. While working in Switzerland in the catering and restaurant industry, Ann realized desserts, specifically chocolate, were her passion. Ann pursued a traditional apprenticeship program to study pastry and chocolate, and shortly after earning her credentials as a licensed pastry chef and chocolatier, she began working for Lindt & Sprüngli in Switzerland. In her role at Lindt, Ann worked at one of the company’s chocolate boutiques in Zurich, where she coordinated demonstrations on the art of working with premium chocolate, while interacting with customers from around the world. In 2006, Ann returned to the United States and continued her career with Lindt, as the Master Chocolatier for Lindt USA. Today, Ann focuses on product development and travels around the country leading classes and discussions on the benefits of premium chocolate. Ann has also collaborated with her Lindt Master Chocolatier colleagues from around the world on the Lindt Chocolate Passion cookbook, a collection of the chocolatiers’ favorite recipes. Through this, and all of her work at Lindt, Ann continues to share her deep passion for and knowledge of chocolate with others.

WEEKEND APPEARANCES 1) Friday, April 13, 12:00PM- Farewell to Foie Gras Lunch 2) Saturday, April 14, 11:30AM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14 10 AM - The Ultimate Indulgence: Chocolate and Wine 2) Saturday, April 14 12:00 PM - Lexus Grand Tasting 3) Sunday, April 15 12:00 PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

JOURDAN DE SANCTIS

JOSEPH ELEVADO

Chef Jourdan De Sanctis grew up in the San Francisco Bay Area and has always had a strong passion to create, cook and eat great food. He went through the Culinary Arts program at Diablo Valley College and worked at a variety of restaurants. After culinary school he worked very hard and aggressively moved up the ladder. He became of Executive Chef of Schooner’s Grill and Brewery at the age of 23. He worked as Executive Chef for several East Bay restaurants before ending up in Danville, California at Norm's Place. Chef Jourdan began his career at US Foods as a Sales Representative in 2007. In his first year he received the Rookie of the Year award. In July 2009 Jourdan became a Culinary Specialist, so he could share his love for the culinary arts.

Weaving classic techniques, Japanese aesthetics and Asian flavors, Joseph Elevado’s culinary career is a culmination of his upbringing, creativity, and discipline honed in esteemed kitchens throughout the country. As a Filipino-American chef, Elevado imparts a piece of his heritage on every plate. Elevado graduated with honors with a degree in culinary arts before becoming Master Cook at Nobu in New York City. Refining his skills under Chef Nobu Matsuhisa and Chef Masaharu Morimoto, Elevado quickly became the Head Kitchen Chef at Nobu Next Door before moving on to Nobu Las Vegas. Mentor and friend, Matsuhisa taught Elevado the importance of creating colorful dishes that reflect one’s heritage. Under Elevado’s direction, Nobu Las Vegas earned a “Mobil Four-Star Award” as well as “Best Japanese Restaurant” for four consecutive years by Las Vegas Life Magazine. After 12 years in Las Vegas, Elevado became Executive Chef at L’Ermitage Beverly Hills. Ushering in a new era that speaks to the hotel’s evolution under The Viceroy Hotel Group brand, the culinary program under Elevado seeks to defy the traditional notion of hotel dining through a fresh, modern approach. As a mark of passage, Elevado has cultivated a series of tattoos that tell the story of his life in and out of the kitchen. He enjoys spending time with his wife and two young children, Spencer and Penelope, or riding his motorcycles to the Santa Monica Farmer’s Market for inspiration.

WEEKEND APPEARANCES 1) Thursday, April 12 8:00AM - Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links 2) Saturday, April 14 12:00 PM - Lexus Grand Tasting 3) Sunday, April 15 12:00 PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

TODD ENGLISH

MARK ESTEE

Todd English caught the culinary world’s eye when James Beard Foundation named him their “National Rising Star Chef” in 1991. He has subsequently been named “Best Chef in the Northeast,” and “Who’s Who in Food and Beverage in America.” Todd graduated from the CIA with honors before honing his craft with Jean Jacques Rachou at New York’s La Cote Basque and relocating to Italy where he apprenticed at Dal Pescatore in Canto Sull O’lio and Paraccuchi in Locando D’Angello. In 1989, Todd imprinted his signature interpretive Mediterranean cuisine into the menu of his first restaurant, Olives. Honored by Gourmet Magazine as “Best Food and Top Table,” Olives is consistently named “Boston’s #1 Favorite Restaurant” by Zagat. Following the success of Olives, Todd created award-winning Figs, a sister restaurant concept that serves traditional, eclectic pizzas and handmade pastas. Todd has since created an astonishing list of successful restaurant concepts under Todd English Enterprises. In 2007, his international travel and cooking series Food Trip with Todd English debuted on PBS. The series has garnered him two James Beard Awards and an Emmy nomination. English has also starred in numerous television series and has authored several critically acclaimed cookbooks, The Olives Table, The Figs Table, The Olives Dessert Table, and Cooking in Everyday English, the A,B,Cs of Great Flavor at Home. A dedicated philanthropist, Todd is heavily involved with several local and national charities.

Mark Estee’s culinary career is driven by a deep love for authentic ingredients that create connections between land, farmer, food and diner. Whether picking his favorite produce at the family farm of friend Gary Romano or cooking for the likes of Sir Paul McCartney, Estee carries enthusiasm that has earned him guest appearances at the James Beard House in New York City, the 4-Diamond Awahnee Hotel in Yosemite, and the world-renowned PBFW and LAFW events. At home, Estee forges new territory in his technique and in his relationship with farmers, fisherman and ranchers. Adapting a unique take on the “Whole Hog Philosophy,” Estee extracts the full flavors in food by using every part of each ingredient. Owner of Moody’s Bistro and Lounge and Burger Me! in Truckee and Reno, Estee has opened CAMPO, a new restaurant on Reno’s riverfront. The menu is inspired by rural Italian climates where fresh oils, hand-pressed pasta, catch-of-the-day seafood, and earthy pizzas highlight the connections from farm to table. Estee’s resume runs deep with stages in some of the world’s best kitchens. Estee returned to his Reno-Tahoe-Truckee restaurants and built one of the most authentic local food systems in the region including fresh-caught Pacific salmon, and raising its own pigs and lambs for flavorful, unique and local products. Featured on the Food Network, Estee’s restaurants have been called “close-our-eyes-and-moan good” by critics.

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Friday, April 13, 10:00AM - Todd English - Cooking in Everyday English 3) Friday, April 13, 12:00PM - A Day in Italy

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - The Best of Belgium Beer Luncheon 2) Sunday, April 15 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

JUSTIN EVERETT

ELIZABETH FALKNER

Murray Circle Executive Chef Justin Everett is a longtime resident of the San Francisco Bay Area with extensive experience in California’s Wine Country. Obtaining a Culinary Arts degree from the Western Culinary Institute in Portland, Oregon, Justin worked in some of the best kitchens on the West Coast including as Chef de Partie at Bouchon in Yountville and Auberge de Soleil in Rutherford. He was Executive Chef at El Dorado Kitchen in Sonoma for six years where he cultivated relationships with local farmers and instated a farm-to-table menu that featured approachable and seasonallyinspired cuisine. Named “Best Chef of Napa/Sonoma 2009 and 2010,” Justin has developed a following for his handcrafted charcuterie and wholeanimal cooking. Using a signature blend of classic and modern cooking techniques with emphasis on the produce, he describes his cuisine as “ingredient-driven.” His cuisine reflects his respect for the growing seasons. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish. Justin was hand selected by Murray Circle’s founding Executive Chef Joseph Humphrey as his replacement after the two worked together at Auberge de Soleil. In the past he has mentored local youth in the kitchen and has partnered with Benzinger Family Winery to foster an appreciation and respect for farming the land. Justin lives in the North Bay with his wife and three children.

Elizabeth Falkner has been a finalist and runner up on Next Food Network’s Iron Chef, a judge on Bravo’s Top Chef, Just Desserts, and has been a competitor and judge on Bravo’s Top Chef Masters. She has also appeared on numerous other television series. Elizabeth founded retail bakery Citizen Cake in 1997 and it was an immediate hit. After expanding into a restaurant, bar, and patisserie, it was awarded recommendations by Michelin three consecutive years and attained critical success. Working on the board of Women Chefs & Restaurateurs, she was awarded the “Golden Bowl for Pastry” in 2003. Among her many awards, she was nominated “Pastry Chef of the Year” by the James Beard Foundation. Elizabeth is currently a member of Les Dames d’Escoffier and the Disciples of Escoffier, International. Demolition Desserts, her first cookbook, was published by Ten Speed Press in 2007. Using Vivid Manga-inspired graphics, Demolition Desserts lays out the elements of Falkner’s multi-part contemporary desserts to make even the most inventive combinations easily accessible to home chefs. Demolition Desserts was a finalist for IACP’s Julia Child “Best First Cookbook” award and was selected “favorite book” by the students of Le Cordon Bleu in Paris. Cooking Off the Clock, her second book, releases in the fall of 2012 and Citizen Cake in the fall of 2013. A graduate of the San Francisco Art Institute, Falkner often finds culinary inspiration in film, art, music, and sculpture.

WEEKEND APPEARANCES 1) Sunday, April 15, 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13, 6:30PM - The Legacy of Jess Jackson 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

DEAN FEARING

DON FERCH

On Chef Dean Fearing’s uniform is an embroidered image of his beloved Lucchese cowboy boots–he has 28 pair and counting. Long known as the “Father of Southwestern Cuisine,” Fearing credits his passion for food to days spent in his grandmother’s kitchen, learning her classic Southern secrets and the most important cooking technique he employs to date: an iron skillet. A graduate of the CIA, he spent 20-plus years at The Mansion at Turtle Creek. He still treasures and uses Granny Fearing’s recipes today at his namesake restaurant: Fearing’s. Located in the chic Ritz-Carlton Dallas, Fearing’s menu continually changes to reflect the dining concept: “Bold Flavors, No Borders.” Esquire Magazine named Fearing’s “Restaurant of the Year” and “Table of the Year” the same year it opened. Zagat designated it No. 1 in Hotel Dining in the U.S. Hotel Magazine ranked Fearing’s as one of the top 10 great restaurants in the world. Chef Fearing also received a James Beard Foundation nomination for “Best New Restaurant” in 2007. Fearing was also winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest.” Current menu highlights include Tortilla Soup, Barbecued Shrimp Tacos, Rib Eye Mopped over Live Mesquite, Maple-Black Peppercorn-Soaked Buffalo Tenderloin, and Pan-Roasted “BBQSpiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”

Don Ferch is a native Californian serving as In-House Chef for produce leader Tanimura & Antle for the past 20 years, and Owner of Contemporary Catering of Monterey County. Don attended the Los Angeles Trade Tech College. Following his graduation, he was awarded a three year ACF apprenticeship at the Disneyland Hotel. In seven years with the hotel, he was promoted from apprentice to Executive Sous Chef, responsible for all restaurants and banquet operations. His subsequent career has offered many opportunities to advance in the culinary arena, starting with a move to Santa Barbara to become executive chef of the historic El Paseo Restaurant. Don then relocated to Monterey County to serve as the Executive Chef the Highlands Inn. While at this post, he received acclaim from Travel Holiday, Gourmet, San Jose Mercury News, Los Angeles Times and was honored as chef of one of the “Top 100 Restaurants in Northern California.” Don was the founding chef and organizer of the Masters of Food and Wine held annually at the Highlands Inn, Carmel. For the past 20 years, he has been Chef/Owner of Contemporary Catering teaming with wineries and Tanimura & Antle to create outstanding food and wine events on California’s Central Coast.

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Friday, April 13, 12:00PM - South By Southwest

WEEKEND APPEARANCES 1) Saturday, April 14 12:00 PM - Lexus Grand Tasting 2) Sunday, April 15 12:00 PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

GUY FIERI

JOHN FINK

Guy Fieri premiered his first show, Guy’s Big Bite on Food Network. Today, the “Culinary Rock Star” hosts the top-rated show Diners, Drive-Ins and Dives. This California “guy” began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart named “The Awesome Pretzel” that he built with his father. Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France where he gained a profound appreciation for international cuisine. A partner with Steve Gruber, Guy now has several California restaurants and serves on the board of directors for the Educational Foundation of the California Restaurant Association. Passionate about empowering today’s parents to include their children in the kitchen and educate them about eating healthy, Guy helped draft California state legislation proclaiming the second Saturday in May annually as “Cook With Your Kids Day.” In 2011, he launched Cooking with Kids, a program that encourages developing healthy eating habits to address childhood obesity, strengthen the family unit, and increase our children’s self-esteem in a fun and positive way. In October 2008, Guy released two books based on his widely popular show, both of which landed in the #1 spot on The New York Times Best Sellers List for 12-plus weeks. Guy later released his first cookbook, Guy Fieri Food (William Morrow). Guy lives in Northern California with his wife, Lori and two boys, Hunter and Ryder.

Chef Fink has over 34 years in the Restaurant Business Starting with his first job in 1977 at The Ramada Hotel in Moorehead, Minnesota where he worked his way up to Executive Sous Chef while going to school at MSU for Restaurant & Hotel Management. His passion for great food brought him back to the Bay Area, where he grew up with his five brothers and four sisters. Working as the Executive Chef of Piatti Danville for nine years he traveled to Italy, learning authentic regional cooking and artisan wine production. After driving Piatti Danville to number one in the company, he worked the last eight years as the Executive Chef of Round Hill Country Club, developing all new seasonal fresh menus that quickly earned Round Hill Country Club many awards and a large following, not only in the Dining Rooms but also with the Wedding and business clients of the club. Chef Fink also started many new food and wine programs including organic menu options that have been very popular with members and friends at the club. Chef Fink is now a Culinary Specialist with US Foods.

WEEKEND APPEARANCES 1) Saturday, April 14, 3:30PM - Guy Fieri: Cookin’ It, Livin’ It, Lovin’ It 2) Saturday, April 14, 6:30PM - Guy Fieri Interactive Dinner 3) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

TYLER FLORENCE

JASON FOX

After graduating from the prestigious culinary program at Johnson and Wales University, Chef Tyler Florence tackled the Big Apple where he helmed multiple acclaimed restaurants and established himself as one of New York City’s finest young stars. He honed his culinary skills under the tutelage of some of the city’s premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, ultimately moving on to become executive chef at Cafeteria. As the buzz about Florence increased, a fresh new television network took notice and the rest is history. After 12-plus years as a franchise star of the Food Network, Florence has taken his food and his wit across the globe. He has starred in such series as How to Boil Water, a cooking show for novices, Food 911, his hugely popular Recipe Rescue show, as well as his signature series, Tyler’s Ultimate. Tyler recently released two new top-selling cookbooks, Stirring The Pot, and Dinner at My Place (Wiley) in addition to his three previous books, Tyler’s Ultimate, Eat This Book, and Real Kitchen (Clarkson Potter). In July of 2008, Tyler opened his first kitchen retail shop, The Tyler Florence Shop, in Mill Valley, California. In early 2010, Tyler opened his first signature restaurants, Wayfare Tavern in San Francisco’s Financial District and El Paseo in Mill Valley. In spring of 2010, adjacent to The Tyler Florence Shop in Napa, Tyler also opened a new restaurant concept, Tyler Florence Rotisserie & Wine.

Jason Fox, formerly at the helm of the acclaimed Bar Tartine, is the Executive Chef and a co-owner of Commonwealth restaurant in San Francisco’s Mission District. Fox’s holistic approach to cuisine utilizes both modern and traditional techniques striking a balance between bold flavor and texture combinations that reflect global influences but are always California inspired. Since opening Commonwealth in 2010, Fox and his team have garnered popular and critical acclaim from the SF Weekly, San Francisco magazine, and three stars from the San Francisco Chronicle where critic Michael Bauer offered: “A fundamental shift is occurring in the restaurant business, with chefs producing serious food in casual surroundings. And Commonwealth is the pacesetter.” The restaurant has been featured in prominent national publications including Bon Appétit, Gentleman’s Quarterly, The New York Times, and Food & Wine magazine.

WEEKEND APPEARANCES 1) Saturday, April 14, 12:00PM - Lexus Grand Tasting 2) Saturday, April 14, 6:30PM - Grand Finale Dinner Featuring Dom Perignon 3) Sunday, April 15, 10:00AM - Tyler Florence - Ultimate Dining

WEEKEND APPEARANCES 1) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

MIGUEL GARCIA

RAY GARCIA

Chef Miguel Garcia, Kitchen Director and Executive Chef from the Occidental Grand in Aruba, began his career in the upscale resort marketplace in Puerto Rico nearly 20 years ago. While studying Economics and Political Science in the University of Puerto Rico, he found his true passion in culinary arts. He began working in an apprentice program that led him to Hyatt Regency Dorado Beach, Puerto Rico in 1991. Chef Miguel’s 15-year career with Hyatt brought him to their Cerromar Resort in Puerto Rico and the Chesapeake Bay Resort in Maryland, culminating with his appointment as Executive Chef Hyatt Regency Aruba in 2004. In 2009, Chef Miguel sought further challenges as Kitchen Director with the Occidental Grand, a four diamond resort, also in Aruba. Chef Miguel’s flair for chic island cooking is unparalleled.

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grandmother’s house where he and his family would gather for Sunday dinners, rehashing the week’s events over homemade dishes. Although food remained an interest that he equated with convivality while studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion. Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Art. Ray has spent years perfecting his craft, delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at The French Laundry. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredient-driven,” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.

WEEKEND APPEARANCES 1) Saturday, April 14 12:00 PM - Lexus Grand Tasting 2) Sunday, April 15 12:00 PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13, 3:30PM - Swine and Wine Pairing 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL GINOR

AMOS HAYON

Michael Aeyal Ginor is co-founder and chef of Hudson Valley Foie Gras. The company is committed to and associated with several organizations including The CIA and The James Beard Foundation, where Michael serves as a member of the National Advisory Board. Ginor served as a patrol-commanding Captain in the Gaza Strip and as the Israeli Defense Forces spokesperson. In Israel, Ginor discovered the potential of modern-age Foie Gras processing. Michael pursued his dream by establishing today’s major Foie Gras producer in the United States. HVFG received the 1996 Award for Excellence from The James Beard Foundation. He was honored with the “1997 Angel Award” from The James Beard Foundation for dedication, contribution and foresight, and in 1998, Michael received the “American Master Taster” award from the American Tasting Institute. Michael was also inducted into the James Beard Foundation “Who’s Who of Food and Beverage.” Michael is a food and travel contributor to numerous publications and published an internationally acclaimed cookbook, Foie Gras…A Passion. Michael, along with Chef Ken Oringer, launched Boston’s La Verdad, which has received several awards. In July 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant which is garnishing critical acclaim. It received a Zagat “most notable” distinction in 2009. In September 2009 Michael opened “Lola”, a new personal cuisine restaurant, also in Great Neck, NY.

Winner of Food Network’s Sweet Genius “High Heels” episode, Chef Amos Hayon graduated from Tadmor Culinary College in Israel. Having grown up with an appreciation for sweets, it was a natural move for Chef Hayon to embed himself into the life of a pastry chef. Inspired by ingredients, Chef Hayon often gleans unique fruits, seasonal vegetables or fragrant spice from green markets for his recipes. “Taking that random ingredient and turning it into a palate pleaser is one of my favorite moves,” admits Chef Hayon. He also revels in watching someone take that very first bite while waiting for the nod of approval. He believes that first bite of sensory overload is what sets the tone for the rest to come. Playing with sweet and savory flavors has become one of his signatures. Chef Hayon is a former First Sergeant in the Military Bands Branch and has worked his way from sous chef at Lev Ha'atzoola Catering, Israel in 2003 to his current role as Partner and Pastry Chef at Lola Restaurant in New York.

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night 2) Friday, April 13th, 12:00PM - Farewell to Foie Gras Lunch

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

LEE HEFTER

RORY HERRMANN

As Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, as well as Wolfgang Puck Catering and Events, Chef Lee Hefter is responsible for developing fine dining menu concepts and maintaining the legendary quality and innovation established by Wolfgang Puck more than 25 years ago. In San Francisco, Chef Barbara Tropp became a guiding force in his career. While working at Tropp’s, Hefter was pursued by Wolfgang Puck. Hefter credits Puck with teaching him to realize his culinary vision, emphasizing the purity and simplicity of good food. At Puck’s direction, Hefter worked his way through several of Europe’s twoand three-star restaurants before returning to L.A. as the Chef at Puck’s Granita restaurant in Malibu. In late 1996, Puck tapped Hefter to supervise the kitchen at Spago, Hollywood, to prepare for his future role as chef of Spago, Beverly Hills. In 1997, Hefter was named by Food & Wine magazine as “Best New Chef” and by Restaurants & Institutions as one of the “Best Young Chefs in America,” plus nominated as a “Rising Star” by the James Beard Foundation. In 2005, the foundation also awarded him “Best Chef – California.” In 2007, Hefter was nominated for “Outstanding Chef.” Lastly, Hefter and his team at the steakhouse CUT were nominated for “Best New Restaurant” in 2007. In November 2007, The Michelin Guide announced Hefter and his team at Spago and CUT received highly coveted star ratings in the first Los Angeles edition.

Rory Herrmann, Chef de Cuisine at Bouchon in Beverly Hills, is a winner of the Rising Star Chef Award in 2010 and spent a great deal of his childhood in L.A. Having always felt a strong connection to the culture, climate and cuisine, Rory and his family often entertained guests. Rory always felt that the heart of the party was in the kitchen. Wanting to share that passion with others, he began his training at The French Culinary Institute in New York and then worked at the Sundance Resort in Utah as well as under several top New York-area chefs. Shortly thereafter, Rory began his career with The Thomas Keller Restaurant Group. Rory and his mentor, Chef Keller, share a strong focus on clean, artful, refreshing and marketdriven foods and culinary endeavors. When Thomas Keller opened Bouchon in Beverly Hills, Rory was a natural choice as Chef de Cuisine. Rory enjoys incorporating technology and elevating the menu with exciting blends of fresh flavors and ingredients through resources found only on the West Coast. Chef Rory aims to push classic bistro fare to new heights with each passing season. The Chef spends his free time taking advantage of shopping the local farmers markets and finding the best products to include in his menu selections, ensuring that each and every plate that goes out bears a mark of irrefutable quality and flavor.

WEEKEND APPEARANCES 1) Friday, April 13, 12:00PM - The Stars of Los Angeles Lunch 2) Saturday, April 14, 6:30PM - Food & Wine Best New Chef Alumni Dinner

WEEKEND APPEARANCES 1) Friday, April 13, 2:30PM - The Stars of Los Angeles Lunch 2) Saturday, April 14, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

PERRY HOFFMAN

CHRIS JENNINGS

Born and raised in the Napa Valley, Perry Hoffman literally grew up in fine-dining kitchens. His grandparents, Sally and Don Schmitt, were the original owners of The French Laundry, the Yountville restaurant made famous by its present owner Thomas Keller. In the 1980s, Perry would help his grandmother in the kitchen making croutons, roasting bell peppers and chopping parsley. This early experience sparked Perry’s passion for cooking, which ultimately shaped his chosen career. Perry started working as a pantry chef at a local neighborhood restaurant at age 15. After stops at the Boonville Hotel in the Anderson Valley, the Fairmont Sonoma Mission Inn, the Mauna Lani in Hawaii, and two years as sous chef under Robert Curry at Auberge du Soleil, Perry came to étoile in July, 2007. He leads the multidimensional team that involves winemakers, sommeliers and chefs working together to bring the food and wine experience to a world-class level. Perry enjoys creating wine-inspired food, drawing on étoile’s extensive gardens, located just steps from the kitchen door, and his daily interaction with the winemakers. This unique position helps him create fresh, seasonal dishes with the wines in mind. And he’s located less than a mile from where he first started “working” in another Yountville kitchen over 20 years ago

After years of studying under Memphis born Robert Baker, Chris Jennings has taken over the “leash” to Me and the Hound Memphis BBQ. He grew up in Central Texas (Mexia) and his parents were raised in rural Tennessee just outside of Memphis. He has been pullin’ pork since he was tall enough to look into the smoker. Jennings has always felt that barbecue is a way of expressing who you are. “My daddy always told me ‘settle down young man, it’s got to be low and slow….settle down.’” His patience and attention to pullin’ the old school way is always by hand and at time of service, never before. His skills are one of the reasons why Me and the Hound is so successful in bringing Memphis Style Barbecue to the west coast. Sometimes you can hear him in the hills singing Rocky Top with the hounds!

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception

WEEKEND APPEARANCES 1) Thursday, April 12 7:30 AM - Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

DANIEL JOLY

THOMAS KELLER

Belgian-born Master Chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986 and trained at a Michelin Guide Threestar restaurant in Brussels. Joly came to the United States in 1988, worked at Restaurant Million in Charleston, and Relais & Chateau in South Carolina. He moved to Beaver Creek, Colorado in 1992 to become chef-manager for Mirabelle Restaurant. Joly and his wife, Nathalie, purchased Mirabelle in 1999. Joly's unique cooking style has been acclaimed by numerous publications and institutions. In January 2008, Joly and Mirabelle received four-star ratings from the Mobil Travel Guide and AAA. Joly has also received an “Award of Excellence” from Wine Spectator magazine for 15 years running. When he’s not dazzling guests with his light, contemporary menu and fresh, local ingredients, Joly hosts the popular Something's Cooking with Daniel on TV8 in Vail, Colorado. Last year, Chef Joly publish his first cookbook, Not Just Another Cookbook. Belgium Master Chef Joly is only one of two Belgian master chefs working in the U.S., and Master chef Joly is a brand ambassador for the Belgian beer Stella Artois. Joly resides in Beaver Creek with Nathalie and their two children. For more info visit: www.Mirabelle1.com

Good food coupled with a memorable social and sensual experience is Thomas Keller’s focus. A native of California, Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships, Keller relocated to France in 1983, where he worked in several Michelinstarred houses including Guy Savoy and Taillevent. In 1986, he opened his first restaurant, Rakel, which resulted in critical acclaim. In 1994, he opened The French Laundry in Yountville followed by Bouchon, and Bouchon Bakery. In February 2004, Keller brought his distinct style to New York City with Per Se. The restaurant features Keller’s French-influenced contemporary American cuisine presented in a classically elegant space, designed by premier restaurant/hotel designer Adam Tihany. Keller has also created Modicum, a Napa Valley Cabernet; vintage 2000, blended to best accompany the cuisine at The French Laundry and Per Se. The Michelin Guide New York City gave per se its most prestigious recognition, a three-star rating, in 2006 and 2007. The French Laundry was additionally awarded three stars by the Michelin Guide San Francisco for 2007, making Thomas Keller the only American-born Chef to hold multiple three star ratings. Chef Keller now has eight restaurant properties in the United States. Most recently, Keller opened Ad Hoc in Yountville, a casual dining establishment inspired by the comfort food Keller enjoyed growing up.

WEEKEND APPEARANCES 1) Thursday, April 12 - Opening Night 2) Friday, April 13, 12:00PM - The Best of Belgium Beer Luncheon 3) Saturday, April 14 12:00PM - Lexus Grand Tasting 4) Sunday, April 15 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13, 6:30PM - Tribute To A Legend - Thomas Keller

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTOPHER KOSTOW

DAVID LEFEVRE

A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food. Masterfully blending contemporary French cuisine with the farm-to-table tradition, Christopher creates a transcendent experience every night at The Restaurant at Meadowood. Christopher credits the support and teaching of such renowned chefs as Trey Foshee and Daniel Humm with giving him the freedom and opportunity to hone his craft. Christopher has introduced dishes that draw on the bounty of the seasons while taking a disciplined approach to modern French fare while leaving room for spontaneity. Strawberries partner with foie gras, olive oil ice cream complements Spanish mackerel cured in citrus, and fava leaves and green garlic velouté enhance a slow poached egg. Christopher has worked in French kitchens far and wide, from a Paris bistro, to Michelin-starred Le Jardin des Sens in Montpellier to the village of Salon-de-Provence, where he manned the stove at a former monk’s abbey dating to the 14th century. Upon arriving at Meadowood in February of 2008, Christopher maintained two Michelin Stars, was nominated for “Best Chef, Pacific,” by the James Beard Society and named as one of Food & Wine Magazine’s Best New Chefs 2009. Christopher is only the second American-born chef and third youngest chef ever to receive three Michelin stars. To complement the local bounty, he sources artisan products from the world’s top purveyors both at home and abroad.

Chef David LeFevre, a native of Madison, Wisconsin, and graduate of the CIA, began his culinary career as an intern at Chef Charlie Trotter’s celebrated restaurant in Chicago. LeFevre quickly rose in the ranks landing a job as tournant, then sous chef, spending seven years with Charlie Trotter, a time punctuated with stages in France including the late Bernard Loiseau’s restaurant, La Côte d’Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougins. In 2002, LeFevre explored exotic cuisines for two years in Southeast Asia, Japan, Australia, the Caribbean, and Europe. In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant. Under LeFevre’s six-year culinary leadership, Water Grill earned a Michelin star and further solidified its reputation as one of Los Angeles’ premier destination seafood restaurants. Now at Manhattan Beach Post (M.B. Post), LeFevre returns to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes designed to be shared, and complemented by artfully crafted cocktails and small production wines. Opened in April of 2011, M.B. Post was named one of Los Angeles Magazine’s “2011 Best New Restaurants,” “10 Most Memorable Meals” by the Los Angeles Times restaurant critic S. Irene Virbila, and “10 Best Dishes of 2011” by LA Weekly restaurant critic Jonathan Gold.

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Friday, April 13, 12:00PM - Lexus Chef’s Table Michelin 3 star Lunch

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Saturday, April 14, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

TIM LOVE

JEREMY MCMILLAN

As chef and owner of The Lonesome Dove Western Bistro and The Love Shack, Chef Tim Love is as comfortable cooking for the Dallas Cowboys as he is for his own kids. His inspired and innovative dishes have earned critical and popular acclaim. In 2000, Love opened The Lonesome Dove in the historic Fort Worth Stockyards district, earning his reputation as a veritable meat master for his preparations of everything from steaks to rabbit, wild boar, kangaroo, elk, and even rattlesnake. In 2007, Love opened a classic burger joint called The Love Shack, also in the Stockyards. It was singled out as having the “most perfect burger on the planet” by The Fort Worth Star-Telegram. Love’s second Love Shack location opened in 2009, and in April 2011 he opened a third location, this time in his hometown of Denton, Texas. In late 2011, Love opened his latest restaurant, The Woodshed, on the banks of Fort Worth’s Trinity River. Love’s charm and southern hospitality are always on display, whether at his restaurants or at culinary events and cultural festivals around the world such as PBFW, the Food & Wine Classic in Aspen, the South Beach Wine & Food Festival, and as official chef of Austin City Limits. Love has appeared on countless other television shows, including Top Chef Masters, Iron Chef America, The Today Show, Paula Deen, and the Food Network, where he was a judge on the popular series Best in Smoke.

Jeremy McMillan, Executive Chef of the Barn and Farmhouse restaurants at The Bedford Post Inn, discovered his passion for cooking when first exposed to college dining hall cuisine. Taking cues from television programs such as Great Chefs of the World, McMillan began testing his cooking abilities by preparing meals he’d seen demonstrated on-air, and college cafeteria food soon became a faded memory. Word of his freshman culinary efforts quickly spread and McMillan soon found himself cooking for his friends on a regular basis. Several years after college, McMillan moved to Yountville, California to work at Redd as chef de partie under acclaimed chef Richard Reddington. In spring of 2009, McMillan moved to New York City to become sous chef at the Michelin-starred A Voce Madison under the direction of executive chef Missy Robbins. In September of that year he helped launch A Voce Columbus as Chef de Cuisine. Among other accolades, the restaurant received a Michelin star in 2010. In September 2010, McMillan rejoined the team at Bedford Post, where he currently oversees the culinary direction of the property’s two restaurants, the Farmhouse and the Barn. McMillan’s menu at the Farmhouse blends the richness of Italian traditions with seasonal and locally sourced ingredients, while his menu at the more casual Barn offers classic country cuisine with an emphasis on great ingredients.

WEEKEND APPEARANCES 1) Friday, April 13, 12:00PM - South By Southwest 2) Saturday, April 14, 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13, 10:00PM - Friday After Hours Party 2) Saturday, April 14, 12:00PM - Lexus Grand Tasting

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SHAWN MENARD

Chef Menard began his culinary career in October of 1995 as a fry cook and has since become one of the premier chefs in the Sacramento Area. He has worked under Kurt Spataro and his talented brigade of chefs at both Centro Cocina Mexicana and the Esquire Grill working his way from line cook to sous chef. Later, he honed his skills and knowledge of fine dining as well as the art of running a high end dry-aged steakhouse as the Executive Sous Chef of Austinâ&#x20AC;&#x2122;s Steakhouse at Thunder Valley Resort. Chef Menard returned to Sacramento in the fall of 2004 and took on the position of Executive Chef at Chops Steak, Seafood & Bar at the age of 24, where he spent the last five years of his career. In 2009, he accepted a position with US Foods as a Culinary Specialist.

FIFTH ANNUAL

APRIL 12 - 15, 2012

Pebble Beach Food & Wine is the premier epicurean lifestyle event on the Central Coast, matching more than 250 acclaimed wineries and 85 celebrity chefs from across the country, including Food & Wineâ&#x20AC;&#x2122;s Best New Chefs and countless James Beard Award winners

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

LEVI MEZICK

MASAHARU MORIMOTO

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. “I was originally drawn to the incredible space, and [co-owners] Rob and Dave’s passion for the project,” says Levi. “Here I have access to some of the best produce and purveyors in the country year-round, allowing me to really get creative with the dishes.” 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.

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. He has effectively created a signature cuisine that has gained worldwide appeal and positioned him as one of the foremost chefs today. 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. He began studying sushi and kaiseki, honing his craft for seven years at an acclaimed restaurant in his native Hiroshima, Japan. 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. His career followed a rich path that led him to open Morimoto-XEX in Tokyo’s Roppongi district in 2005. It received one star in the first edition of the Tokyo Michelin Guide in 2007. At the time that Morimoto brought his eponymous restaurant to New York City, he earned a James Beard Foundation Award for “Outstanding Restaurant Design.” In 2007, his first cookbook, Morimoto: The New Art of Japanese Cooking, was published nominated for the James Beard Foundation Award.

WEEKEND APPEARANCES 1) Friday, April 13, 12:00PM - Vineyard, Farm & Sea; Monterey’s Bounty 2) Sunday, April 15,12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Friday, April 13, 6:30PM - The Iron Chef Dinner

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

MARC MURPHY

DAHLIA NARVAEZ

Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations Milan, Paris; Washington, DC; and Rome. For Murphy, growing up the son of a globetrotting diplomat served as an excellent education in French and Italian cuisine, and afforded him the luxury of learning from a young age just how much he loved the world of cooking and of restaurants. Since then, Murphy has logged more than 20 years in the restaurant business, working in some of the world’s most highly esteemed kitchens, including Le Miraville in Paris, and Le Cirque in New York. He was also the Executive Chef at Cellar in the Sky at Windows on the World in the World Trade Center, La Fourchette and Chinoiserie. In March 2004, Murphy opened his first shop with Landmarc [Tribeca] and today serves as Executive Chef and Owner of all of the restaurants in the Benchmarc Restaurants group, which includes Landmarc [at the Time Warner Center]; Ditch Plains [West Village] and Ditch Plains Upper West Side; as well as Benchmarc Events by Marc Murphy. Today, Murphy’s involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on The Food Network’s hit, Chopped. He is the Vice President of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, and is both the official spokesperson and a member of the Task Force for Share our Strength’s No Kid Hungry campaign.

Dahlia Narvaez is a native Angelena and Mozza’s Executive pastry chef. Her 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. 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 department. Narvaez created desserts for the Mozza empire, and in 2008 Osteria Mozza received its first Michelin Star. In 2010 Narvaez completed the Mozza cookbook along with Nancy Silverton. Dahlia’s work has been celebrated in publications such 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.”

WEEKEND APPEARANCES 1) Thursday, April 12, 6:00PM - Lexus Opening Night Reception 2) Friday, April 13, 12:00PM - A Day in Italy

WEEKEND APPEARANCES 1) Saturday, April 14, 6:30PM - An Italian Love Affair 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

BRYANT NG

NANCY OAKES

Bryant has worked alongside some of the nation’s most influential chefs including Roland Passot in San Francisco (La Folie Restaurant), Daniel Boulud in New York (Restaurant Daniel), Mark Peel in Los Angeles (Campanile Restaurant), and most recently Nancy Silverton and Mario Batali in Los Angeles, where he helped open and served as the Chef-de-Cuisine of Pizzeria Mozza. He is now currently Chef/Owner of The Spice Table in downtown Los Angeles. Prior to entering the culinary industry, Bryant graduated from UCLA with a degree in Molecular, Cell, and Developmental Biology with a specialization in Business Administration. After graduation, he stayed in the science field, working as a consultant to the pharmaceutical, medical, and biotechnology industries in San Francisco. His passion for cooking and attraction to the culinary industry hearkens back to childhood experiences growing up in a ChineseAmerican restaurant owned by his parents in Los Angeles. His love for feeding family, friends, and guests, is rooted in his ChineseSingaporean heritage where food is viewed not only as sustenance, but as what brings people together.

Chef Nancy Oakes has reached and sustained a level of awareness and culinary excellence held by few Chefs in America today. She is indeed San Francisco’s most beloved Chef. Virtually every readers’ poll of San Francisco Bay Area publications names Nancy Oakes the most popular chef, and Boulevard as the favorite restaurant in San Francisco. Her restaurant was also one of a few restaurants to receive a coveted Star in the Michelin Guide in 2007, 2008, 2009 and 2010. Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and much-deserved James Beard Foundation Award, for “Best Chef in California.” The James Beard Foundation also nominated Nancy Oakes for the “Outstanding Service Award” in 2002 and 2004 and the “Outstanding Restaurant Award” in 2005, 2006, 2007, 2008, 2009 and 2010. In other media, Boulevard, The Cookbook, written by Chef Oakes with Co-Chef Pamela Mazzola received both the James Beard Foundation and IACP nomination for 2006 and was picked by the Amazon Cookbook Editor at the top of his favorite cookbooks in 2006. Chef Oakes is also a regular guest on the local ABC network show, View From The Bay, and is also a frequent guest on radio and as a public speaker both locally and internationally. Oakes is also a regular contributor to Bon Appetit Magazine and has appeared in Fine Cooking Magazine as well as appeared in magazines around the world including Spain, Japan, Korea, Norway and New Zealand.

WEEKEND APPEARANCES 1) Saturday, April 14, 10:00PM - Saturday After Hours Party 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14, 6:30PM - Food & Wine Best New Chef Alumni Dinner 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTIAN OJEDA

CINDY PAWLCYN

Christian Ojeda is the Executive Chef of The Lakehouse, the exclusive restaurant at Calistoga Ranch in Napa Valley. In this position, Ojeda leads the culinary team with his distinctive blend of classic European, contemporary American and Southwestern culinary expertise. Ojeda previously served as Master Cook at Fleur de Lys and Joel Robuchon in Las Vegas and as the Executive Sous Chef at Santa Fe’s award-winning Geronimo. Most recently, Ojeda served as Chef de Cuisine at Auberge Resorts’ Encantado Resort and Spa in Santa Fe, New Mexico. Ojeda’s artfully prepared dishes at The Lakehouse are crafted with fresh, local and organic produce and pay tribute to the area’s rustic yet sophisticated flavors. Celebrating the rich culture of food and wine for which Napa Valley is known, Ojeda’s breakfast, lunch and dinner menus are built on a “land to table” philosophy with signature items like farm fresh eggs, prawn tacos, duck confit and pork tenderloin with white chocolate mole. Located in a private canyon on 157 acres just outside the town of Calistoga, Calistoga Ranch encompasses 48 guest lodges and 23 owner lodges offering overnight accommodations, spa services, historic Lake Lommel, and the private Lakehouse Restaurant and lounge. The property’s contemporary architecture is inspired by its natural surroundings, and was created to fit the landscape with a focus on an indoor-outdoor lifestyle.

Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable Wine Country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. She is the founder/owner of three of Napa Valley’s most beloved restaurants, Mustards Grill, Cindy’s Backstreet Kitchen, and Brassica Mediterranean Restaurant & Wine Bar. She is also Culinary Partner at the Monterey Bay Aquarium. Born in Minneapolis to an accomplished culinary family one of her earliest memories is of sitting in the garden with a salt shaker while her dad picked ripe tomatoes. True to her roots, the organically-farmed garden at Mustards yields impeccable produce for her restaurants. With a degree in hospitality management from the University of Wisconsin-Stout, training at Le Cordon Bleu and La Varenne in Paris, and experience at some of the Midwest’s finest restaurants, Cindy moved to San Francisco in 1979 and was soon tapped as the inaugural chef for Napa Valley’s Meadowood Resort. Since then, she has partnered in the creation of over a dozen iconic Bay area restaurants including Fog City Diner, Bix, Betelnut, Buckeye Roadhouse, Roti and Tra Vigne, as well as her own establishments. Cindy has earned rave reviews from the most exacting critics, countless national awards, and a devoted following. She is the author of four cookbooks including the James Beard Award-winning Mustards Grill Napa Valley Cookbook. Her fifth, Cindy’s Supper Club, debuts May, 2012.

WEEKEND APPEARANCES 1) Saturday, April 14, 12:00PM - Lexus Grand Tasting 2) Sunday, April 15, 12:00PM - Lexus Grand Tastin

WEEKEND APPEARANCES 1) Friday, April 13 6:30 PM - The Legacy of Jess Jackson 2) Saturday, April 14 12:00 PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

FRANÇOIS PAYARD

CLAUDINE PÉPIN

François Payard is a third generation French Pastry Chef who cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. After honing his skills in classic pastry by his family’s side, François moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations whose taste, texture and originality opened new horizons in his career. His dedication and passion earned him positions France’s finest kitchens including Michelin star La Tour d’Argent and Michelin star Lucas Carton. François’ desire to travel and discover a new culture brought him to New York in 1990. He was eager to experiment with new ideas, flavors and techniques. He worked as Pastry Chef at Le Bernardin and later joined Chef Daniel Boulud for the opening of Restaurant Daniel. In 1995, The James Beard Foundation named François “Pastry Chef of the Year.” In 1997, François’s childhood dream of opening his own restaurant became a reality. Branches of Payard opened in New York, at Caesars Palace in Las Vegas, Japan and Korea. Most recently, he opened in New York FC Chocolate Bar at the Plaza Hotel and Francois Payard Bakery.

Many of you have watched Claudine Pépin in partnership with her father, world-renown chef, Jacques Pépin, prepare delicious meals and share cooking techniques on Jacques Pépin’s Kitchen: Cooking with Claudine and Jacques Pépin’s Kitchen: Encore With Claudine. All three of their public television shows have received the notable James Beard Award. Claudine has also had numerous television appearances. With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the Brand Ambassador for Moet & Chandon and Dom Perignon Champagne in New York while teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York. In 2002, Claudine was named “Woman of the Year” by the Academie Culinaire de France, Filiale des Etas Unis. She is also a guest instructor for Food University, which tours nationally. Claudine, her husband Rollie who is a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, have recently relocated from Colorado to Rhode Island. Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing and spending time together at the table is one of the most enjoyable and rewarding things in life .

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 6:30 PM - Tribute To A Legend - Thomas Keller

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 10:00 AM - Jacques Pépin - Six Decades of Culinary Magic

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

JACQUES PÉPIN

CHARLES PHAN

At the heart of Essential Pépin, the latest book and PBS-TV series from legendary chef Jacques Pépin, is a cookbook containing more than 700 updated recipes from Pépins’ six-decade career, many of which he demonstrates on the series. Both the book, which includes a searchable DVD of cooking techniques and the series debuted in October 2011. Born and trained in France, Mr. Pépin served as personal chef to three French heads of state, including Charles De Gaulle. He came to the United States in 1959, and after working first at New York’s famed Le Pavillon restaurant, served as director of research and new development for the Howard Johnson Company while attending Columbia University, where he ultimately earned a master’s degree in French literature. In addition to his writing and television work, Mr. Pépin serves as the Dean of Special Programs at The French Culinary Institute in New York and is an adjunct faculty member at Boston University, where he was granted an honorary Doctor of Humane Letters degree in 2010. He is a founder of the American Institute of Wine and Food and a member of the International Association of Cooking Professionals. In 2004, he was awarded France’s highest civilian honor, the French Legion of Honor. He resides with his wife, Gloria, in Madison, Connecticut.

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, on Valencia Street in San Francisco’s Mission District in 1995 before relocating to its current location in the historic Ferry Building in 2004. The architect of that project (and each since), Olle Lundberg, describes Charles as “the most optimistic guy you’ll ever meet.” In 2004, Phan won the James Beard Foundation award for “Best Chef California.” The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and their three children.

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 10:00 AM - Jacques Pépin - Six Decades of Culinary Magic

WEEKEND APPEARANCES 1) Friday, April 13 12:00 PM - Cooking Beyond Fusion 2) Sunday, April 15 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

RICHARD REDDINGTON

DOUGLAS RODRIGUEZ

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe as a young adult. As Executive Chef at Redd, Yountville’s highly regarded new restaurant, he offers a contemporary interpretation of Wine Country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his more than 15-year epicurean journey. Reddington’s culinary training had an untraditional beginning. After graduating from college with a degree in business and traveling around Europe, he realized that his dream was cooking. He began his career working for Roland Passot at San Francisco’s renowned La Folie and eventually took a French sojourn at the Michelin three-star L’Arpége and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York. Returning to California, he helped open Spago Beverly Hills as Sous Chef before joining Chapeau in San Francisco, where he was named “Rising Star” by The San Francisco Chronicle. In 2000, he began a four-year tenure as Executive Chef at the landmark Auberge du Soleil in Napa Valley. He was voted “Best Rising Chef” by San Francisco magazine in 2003. After leaving Auberge in 2004, he took the reins at Masa’s in San Francisco. Opened in November of 2005, the eponymous Redd shares Reddington’s vision for refined yet approachable food that, in flavor and texture, perfectly complements the Valley’s bountiful array of wines.

Chef Douglas Rodriguez is the acclaimed godfather of Nuevo Latino Cuisine. His culinary creativity has changed the image of Latino food in America. His restaurants are featured in some of the most cosmopolitan cities including his hometown Miami, Philadelphia, Arizona, and the most recent, Alma de Cuba at the Bentley Hilton Hotel Miami Beach. Chef Rodriguez was awarded “Chef of the Year, Miami” from The Chefs of America and received his first and second “Rising Chef of the Year” nominations by The James Beard Foundation. While Yuca served distinctly Cuban cuisine, Rodriguez studied new flavors, ingredients and ideas from his staff, which hailed from a variety of Latin American countries. Soon after, he headed straight for New York City. He received the James Beard “Rising Star Chef of the Year” award in 1996 and was awarded an Honorary Doctorate degree from Johnson and Wales University in May 1998. Rodriguez was nominated again by the James Beard Foundation for “Best Chef South Florida” in 2008 and 2009. In July 2010, Rodriguez received the “Lifetime Achievement Award” from Flavors of Passion Awards. Rodriguez is the author of Nuevo Latino (published in 1995), Latin Ladles (published in 1997), and Latin Flavors on the Grill (published in 2000). He has been signed by a major publisher to complete a four book series as well. Prompted by huge demand, Rodriguez also released a revised copy of The Great Ceviche Book, originally published in 2003.

WEEKEND APPEARANCES 1) Friday, April 13 6:30 PM - The Legacy of Jess Jackson 2) Sunday, April 15 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - The Best of Belgium Beer Luncheon 2) Sunday, April 15 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHN SEDLAR

NANCY SILVERTON | MATT MOLINA

John Rivera Sedlar literally wrote the book on modern Southwest cuisine. Sedlar grew up in Santa Fe, New Mexico, and also spent three years in the Spanish cities of Sevilla and Zaragoza. In his early 20s, Sedlar gained acclaim as a chef in the South Bay region of Southern California. He apprenticed himself to legendary French chef Jean Bertranou of L’Ermitage in Los Angeles, where he mastered classic techniques while evolving his own approach to cooking. Sedlar’s awards and recognitions include selection among the Top Ten Chefs in America and the First Annual Culinary Arts Hall of Fame Awards, and a place on Food and Wine Magazine’s “Honor Roll of American Chefs.” Having traveled extensively throughout Mexico, Latin America, and Spain to study Latin food traditions first-hand, he is also the creator and founder of the first Latino food museum in the United States, Museum Tamal.

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles and Singapore. She is the founder of the La Brea Bakery and formerly owned and operated Campanile restaurant. She is also the author of several books including Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. Matt Molina is executive chef of Pizzeria Mozza and Osteria Mozza. Nancy and Matt co-authored the Mozza cookbook which was released in 2011. Recognitions include: The James Beard Foundation, Best New Restaurant Nominee (Osteria Mozza), 2007; James Beard Award, “Best Restaurant (Campanile),” 2001; James Beard Foundation, Matt Molina, “Best Chef: Pacific Nominee, 2010;” and James Beard Foundation, Matt Molina, “Rising Star Chef Nominee, 2007.”

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - South By Southwest 2) Saturday, April 14 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14, 6:30PM - An Italian Love Affair 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

RICK SORDAHL

BEN SPUNGIN

Rick Sordahl has been cooking ever since he could reach the table. Some of his earliest memories are of cooking with his Norwegian grandmother in her cozy kitchen. Raised in Seattle, Chef Sordahl graduated from Renton culinary school and continued his education with courses through French Pastry School of Chicago. Rick began his career working at Ocean Reef Club in Key Largo and the Resort at Longboat Key in Florida, where he discovered some of the finest fish in the country and perfected his considerable seafood culinary skills. In 2000, Chef Sordahl was recognized by Zagat, earning a “Top Ten Award” in Las Vegas as Executive Chef for Anthem. He also received the AAA Four Diamond and Mobil Four Star awards as Executive Chef for The Washington Duke Inn at Duke University in North Carolina. He was honored by Culinary Trends Magazine and participated in James Beard Southeastern Chef’s Alliance in 2002. Rick currently hangs his toque at the prestigious AmanganiJackson Hole, Wyoming—a 2010 Conde’ Nast #1 Ski Resort in North America. His cuisine is characterized by international influences and uses top-quality, local, natural ingredients. With a penchant for a farm-to-table approach, Chef Rick enjoys presenting fresh, quality products and bold flavors with a clean, stylized plate. Rick is happy to be back to the place he calls home with his wife, Dana, and daughter, Keri. An avid outdoorsman, he feels most comfortable with his fly rod in hand wading through rivers and streams.

Ben Spungin is the Pastry Chef at Bernardus Lodge in Carmel Valley, California. For the past five years, Ben has been working alongside Chef Cal Stamenov to develop pastry creations that complement Stamenov’s signature California natural cuisine. Originally from Durham, North Carolina, Ben started his culinary career at sixteen, working at the acclaimed Fosters Market. This experience of ‘simple harvest food’ gave Ben a foundation on which to base his ideals and ambitions. Ben’s school internship was at the Magnolia Grill in Durham under James Beard award winning Chefs Ben and Karen Barker. Later, Ben took the Pastry Chef position at the Post Ranch Inn in Big Sur, quickly developing an interest in wild and foraged ingredients. Chef Cal’s relationship with local foragers and farmers keeps an ever-changing menu alive in the kitchen at Bernardus Lodge and provides Ben with the ability to create without any limitations. Ben currently lives on the Big Sur coastline with his wife and two adorable little girls. Bernardus Lodge in Carmel Valley, CA is the premier boutique destination resort on the Monterey Peninsula. Bernardus Lodge is the proud recipient of the 2010 Forbes (Mobil) Four Star rating, AAA Four Diamond award and is also recognized by the discerning readers of Conde Nast’s “Gold List” and Travel and Leisure “Top Hotels.” Bernardus Lodge is a member of Leading Small Hotels of the World and a partner with American Express Fine Hotels and Resorts Program.

WEEKEND APPEARANCES 1) Saturday, April 14, 12:00PM - Lexus Grand Tasting 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - Vineyard, Farm & Sea; Monterey’s Bounty 2) Saturday, April 14 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

CAL STAMENOV

MARK SULLIVAN

Cal Stamenov has created an innovative culinary concept for Bernardus Lodge featuring California country cuisine in the main Marinus dining room at Bernardus Lodge. Wickets bar and bistro features bistro-style cuisine in a light and casual setting. Upon graduating from the California Culinary Academy, Stamenov began his career in 1982 at New York’s famed Four Seasons restaurant. He is steeped in the European tradition of culinary artistry and has spent years in the most demanding kitchens of the world’s most renowned chefs. Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator Magazine’s highly coveted “Grand Award” for its wine cellar since 2001. Since 1981, only 89 restaurants from 12 countries have earned the “Grand Award,” an honor bestowed every three years. The cellar houses 1,850 different wines and a total of more than 35,000 premium bottles, including 10,000 bottles from the affiliated Bernardus Winery & Vineyard near the resort. Since 2001, the Zagat Survey has noted Marinus as one of the “Top Restaurants” and “Most Romantic Places South of San Francisco.” Cal’s philosophy and style of cooking is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak. He also has his own organic herb and vegetable gardens, and vineyards at Bernardus Lodge.

Mark Sullivan’s harmonious connection to his craft is evident in his role as the executive chef and partner of Bacchus Management Group, whose family of restaurants includes the Michelin-starred Spruce in San Francisco and The Village Pub in Woodside, Café des Amis in San Francisco, Mayfield Bakery & Cafe in Palo Alto, and Pizza Antica (Lafayette, Mill Valley, Santa Monica, Santana Row). With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking. His elegant yet approachable food has made his restaurants designation favorites for locals and out-of-towners alike. It’s also what landed him on the cover of Food & Wine Magazine as one of “America’s Best New Chefs” of 2002 and led to his recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue. Sullivan continues to seek out new techniques and skills to improve his craft. Through his travels both domestically and abroad, Sullivan emphasizes learning a cuisine at its source, transforming the experience into his identity and his cooking.

WEEKEND APPEARANCES 1) Thursday, April 12 6:00PM - Lexus Opening Night Reception 2) Saturday, April 14 6:30PM - Food & Wine Best New Chef Alumni Dinner

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL SYMON

CASEY THOMPSON

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly-flavored, deeply satisfying dishes at his four restaurants in America’s heartland: Lola, Lolita, Roast, and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network. Since being named a “Best New Chef” by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2010, he was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” and B Spot’s Fat Doug burger won the “People’s Choice” award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year,” and in 2000 Gourmet Magazine chose Lola as one of “America’s Best Restaurants.” While Michael shines on television—he won season one of The Next Iron Chef in 2008—he is a genuine hometown guy who made his name cooking in his critically acclaimed Midwestern restaurants. When he’s not working, Michael rides his motorcycle through Cleveland, cooks at home, plays golf, thinks about his next tattoo, gardens in the backyard, and spends time with his wife Liz, their bullmastiff Ruby, and their Old English bulldog Ozzy.

Spending time in her grandmother’s kitchen as a young girl, Casey Thompson never imagined she would one day become a chef with national acclaim. Learning from celebrity chef Dean Fearing at Rosewood Mansion on Turtle Creek, Thompson worked her way up from prep cook to sous chef before leaving to accept the executive chef position at one of Dallas’ most popular Asian restaurants, Shinsei. As a finalist on Bravo TV’s Top Chef Season 3, Chef Casey was voted America’s favorite as she showed the culinary world that she can take the heat and keep cooking amongst the most-revered chefs. Winning over critical chefs including Eric Ripert and Anthony Bourdain with her tasteful creations, often prepared with little time and equipment, Casey made herself a star on the ever-popular culinary scene. After leaving Dallas, Thompson settled in San Francisco and spent time traveling the world, learning techniques and presentations from places as far as Thailand and Argentina. She has also worked with many of the most well known wineries in the Napa Valley and Sonoma Coast. Thompson returned to Texas in 2010 to serve as executive chef of Brownstone Restaurant & Lounge in Fort Worth. Her duties at Brownstone include serving as the spokesperson for Terrazas wine, a brand of Moet-Hennessey. She is a seafood ambassador with Monterey Bay Aquarium and culinary ambassador for the Bay Area Red Cross. In her free time, Casey enjoys expanding her wine knowledge and studying the art of butchering.

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 6:30 PM - The Iron Chef Dinner

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - South By Southwest 2) Saturday, April 14 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

KENT TORREY

FABIO VIVIANI

Kent Torrey and his staff of The Cheese Shop Inc, in the Carmel Plaza in downtown Carmel, California, rocks when it comes to their selections of world class wines, an array of cheeses, and gastronomic gourmet foods. On any given day you will find Kent and his staff sampling from over 200 different cheeses from around the world, sharing with customers the insights about a cheese’s history and origin, how that cheese can be used in intricate dishes, how to throw wine and cheese tasting parties, or how to pack a romantic picnic. It would be remiss not to remind you that Kent is also known for offering up “cheesy” jokes. Over the years, Kent has assisted the public and professional trade through various media sources, publications and staged events including: this October’s inaugural LAFW, the World of Pinot Noir Festival, PBFW, Masters of Food & Wine, Blackberry Farm, Kapalua Wine & Food Festival, Taste of Washington, the Big Sur Food & Wine Festival, and this year’s Central Coast Classic. In addition The Cheese Shop has been featured on the Travel Channel worldwide as a “Must See Destination” and showcased on the Food Network for their world famous pesto. Being from the state of Hawaii, Kent has infused the “O’hana” spirit into this family oriented business, which has celebrated 38 years of eating and drinking! Kent’s mantra: “Eat Cheese, Drink Wine, Live Life Happy!!”

Italian chef Fabio Viviani was born on October 10, 1978 in Florence. After the need to help out the family and get a job presented itself at the young age of 12 Fabio applied to work in a bakery where first he was told he was too young. At age 14 Fabio began working at the very busy Il Pallaio, a casual Trattoria in Firenze, Italy. Fabio thrived in this high pressure environment and managed to become sous chef by age 16. Between training in Italian and Mediterranean cuisine at IPSSAR Saffi, working with culinary luminaries such as Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, and managing and/or owning several restaurants and nightclubs in Italy, Fabio found himself a young, well-respected business man in Italy but he was ready for a change. Fabio moved to Ventura County, California at the age of 27 and now works as the owner and executive chef of Cafe and Osteria Firenze. When he’s not promoting healthy eating for children, he is an endorser of Italian mineral water producer San Pellegrino, Bialetti Cookwear, Bertolli Olive Oil, and Santa Margarita Winery. Fabio Viviani has published two successful cookbooks including the Cafe Firenze Cookbook and an e-book Did I Really Make Breakfast. Fabio is perhaps best known in America for appearing on season five of Bravo’s Top Chef and earning a place among the final four contestants. Fabio returned to Bravo in 2010 to compete in their Top Chef All Stars edition.

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 3:30 PM - Kent Torrey Presents Rare Wines and Perfectly-Paired Cheeses 3) Saturday, April 14 12:00 PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Saturday, April 14 6:30 PM - An Italian Love Affair 2) Sunday, April 15 12:00 PM - Lexus Grand Tasting

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

CRAIG VON FOERSTER

JUSTIN WANGLER

For Executive Chef Craig von Foerster, cooking is a personal philosophy, passion and way of life. Since he began his culinary career the journey has taken him from his Midwestern roots to the California coast and beyond. At 20 he worked as the chef of the Perry House in Monterey before moving to Hawaii to serve as Sous Chef in the Bay Club at Kapalua Bay Hotel, where he studied Pacific Rim cuisine. An opportunity to be chef/owner of Colorado’s Café Bohemia in Boulder led him back to the western states. Craig joined the Sierra Mar staff in 1994 as Sous Chef for two years before returning to Hawaii for a stint at the Plantation Veranda at Kapalua. He was named Sierra Mar’s Executive Chef in 1998. Craig believes the difference between good and average food is sometimes a minute detail. He feels the energy and care for really great food must come from within. And the proof is in the fact that the 2003 Zagat Guide rated Sierra Mar first in California for cuisine, with an overall rating of third. At Sierra Mar Restaurant Chef Craig focuses on seasonal and regional offerings, fusing California fare with French and Mediterranean influences.

Justin Wangler’s appreciation for fine food began at a young age in his hometown of Asheville, North Carolina. He frequently visited his stepfather’s restaurant, The Market Place, an early influence on Justin. By age 10, he helped prepare meals for family and friends in his mother’s kitchen. Justin credits his mother for being his first teacher in the kitchen. He later received formal training at A.B. Tech Culinary School in Asheville. During his culinary school training, he participated in several American Culinary Federation Hot Food Competitions on a regional and national level, winning gold medals on several occasions. His career has included working at several family restaurants in Asheville, as well as the Cherokee Town and Country Club in Atlanta, and the CIA in Napa and Syrah Bistro in Santa Rosa. Justin’s love of wine also led him to the cellar at Saddleback Cellars winery in Napa, there he learned everything from how to plant grape vines to cleaning the tanks. Now in his eighth year with Jackson Family Wines, this southerner has found a home in Wine Country. He finds many ingredients in his own backyard at the Kendall-Jackson Wine Center Gardens, where the broad selection of fruits and vegetables not only provides inspiration, but allows him to use seasonal ingredients at their peak. Justin strives to create dishes with balanced flavors that bring out the best in the accompanying wines.

WEEKEND APPEARANCES 1) Friday, April 13 12:00 PM - Vineyard, Farm & Sea; Monterey’s Bounty 2) Saturday, April 14 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13 6:30 PM - The Legacy of Jess Jackson

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

LAURA WERLIN

LEE ANNE WONG

Laura Werlin is one of the country’s foremost authorities on cheese. The author of five award-winning books on the subject, Werlin is a sought-after speaker and spokesperson, 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 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. Werlin’s The New American Cheese, has been dubbed as “groundbreaking” and in 2007, her book Laura Werlin’s Cheese Essentials, won a prestigious James Beard award nomination. Known for her charisma and a unique ability to share knowledge in an approachable way, Laura has been featured on numerous television and radio segments, she is an annual presenter for food and wine events, and she has contributed articles for national magazines. Werlin enjoys visiting the American farms where cheese are made, and is heavily involved with many of the nation’s cheese and dairy boards. When she isn’t eating or sharing cheese with others, she enjoys jogging on her hometown streets of San Francisco.

Since she traded her fashion career for the culinary world, Chef Lee Anne Wong has been bringing her modern-global fusion cuisine to the people. Born and raised in Troy, New York, Lee Anne is a second generation Chinese-American. After graduating from The French Culinary Institute, Lee Anne worked for several years at Aquavit, and later served with the opening staff at Jean Georges Vongrichten’s Chinese venture restaurant, 66. She has also cooked and staged in critically acclaimed kitchens worldwide. After returning to The FCI as the Executive Chef of Event Operations, Chef Wong brought her culinary skills to an even wider audience when she appeared as a cheftestant on season one of Bravo’s flagship series Top Chef. She returned to the show as a supervising culinary producer, and its spinoff Top Chef Masters. She has also worked as a culinary consultant for movies and television. Chef Wong has used her culinary skills to help further charitable causes such as Women Chefs and Restaurateurs, Project By Project, and she sits on the board of directors for The Gohan Society. Chef Wong is working on a food art book and is developing her own show about her culinary travels. Lee Anne is currently creating Marks Mark’s first ever virtual recipe cookbook, compiling recipes from the culinary world’s top chefs, mixologists, and industry professionals. She can also be seen on The Cooking Channel’s new hit series Unique Eats.

WEEKEND APPEARANCES 1) Friday, April 13 10:00 AM - Pairing Cheese & Wine with the First Lady of Fromage 2) Saturday, April 14 10:00 AM - Cooking With Cheese Presented by Laura Werlin

WEEKEND APPEARANCES 1) Thursday, April 12 9:00 PM - Thursday After Hours Party 2) Saturday, April 14 12:00PM - Lexus Grand Tasting

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TIM WOOD

ROY YAMAGUCHI

Chef Wood began his career in New York’s Catskill Mountains where he learned the rhythm of the seasons and their relation to food from small-production family farms in the Hudson Valley. He then went on to get formal training at the Culinary Institute of America in New York. After completing school, Chef Wood began working in Manhattan at the legendary Rainbow Room. Under the guidance of Chef Michael Lomonico from Windows on the World, Wood then worked throughout the city at some of the best restaurants in the world. In 2000, Wood traveled across country and began working for Chef Cal Stamenov at Bernardus Lodge in Carmel Valley, where he developed so many of the relationships with local producers he relies on daily. Before arriving at Carmel Valley Ranch in January 2010, Woods spent two years at The Carneros Inn.

Born in Tokyo, Yamaguchi recalls visiting his grandparents to Maui his first tastes of fish, crab, octopus, and lobster brought fresh from oceanside piers left lasting impressions. Inspired, he graduated the CIA in New York at age 19, where after several years of intense training he became a Master Chef. Roy’s first experience as executive chef was at Le Serene in L.A. in 1979 followed by a few memorable months at Michael’s in Santa Monica, working for California Cuisine originator Michael McCarty. In 1984, he opened his own restaurant in L.A., 385 North. In 1988, when the desire to expand his culinary horizons brought him closer to his roots, Yamaguchi moved to Hawaii and opened Roy’s. Food & Wine Magazine dubbed it the “crown jewel of Honolulu’s East-West eateries,” and it was named one of Conde Nast Traveler’s “Top 50.” Gourmet acknowledged Yamaguchi as “the father of modern East-West cooking” while the New York Times described him as “the Wolfgang Puck of the Pacific.” There are now 31 Roys. He was awarded James Beard “Best Pacific Northwest Chef” award, has hosted six seasons of the PBS show Hawaii Cooks with Roy Yamaguchi. He’s equally notable as a featured chef on the acclaimed Food Network’s My Country, My Kitchen. Yamaguchi has also published three cookbooks, and is on the Board of Directors for Grow for Good, a national initiative from Food & Wine Magazine dedicated to raising $1 million for Farm to Table to support local farms and encourage sustainable agriculture.

WEEKEND APPEARANCES 1) Friday, April 13 12:00 PM - Vineyard, Farm & Sea: Monterey’s Bounty

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 12:00 PM - Cooking Beyond Fusion

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SHERRY YARD

SANG YOON

One of America’s finest pastry chefs, Sherry Yard is the innovator of sweet endings for the Wolfgang Puck empire. Sherry’s indomitable spirit has delivered her from Brooklyn to Beverly Hills via some of the country’s greatest restaurants, including the Rainbow Room, Montrachet, Tribeca Grill and San Francisco’s Campton Place. Since her arrival at Spago in 1994, Sherry’s incomparably creative and fresh from the farm desserts have played leading roles at the Academy Awards Governor’s Ball, Grammy Awards, and Emmy Awards. She was the Consulting Culinary Producer as well as guest Judge for Bravo’s Top Chef Just Desserts’ baking competition. Yard has collected many accolades including Bon Appetit Magazine’s food and entertaining awards “Pastry Chef of the Year,” James Beard award for “Outstanding Pastry Chef,” Women Chef’s and Restaurateur’s “Golden Bowl Award,” Pastry Art and Design Magazine’s “Best Pastry Chef,” and Food Arts Magazine’s “Silver Spoon Award” for lifetime achievement. Sherry’s first book, The Secrets of Baking, published by Houghton Mifflin in 2003, was nominated for the International Association of “Culinary Professionals’ Julia Child Award,” and won the James Beard Foundation’s “KitchenAid Award for Best Baking Book.” Sherry’s next title, Desserts by the Yard, was released by Houghton Mifflin in November of 2007 and traces her sweet life from Brooklyn to Beverly Hills with stories and recipes.

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. 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.

WEEKEND APPEARANCES 1) Friday, April 13 12:00PM - The Stars of Los Angeles Lunch 2) Saturday, April 14 6:30PM - The Grand Finale Dinner Featuring Dom Perginon 3) Sunday, April 15 12:00PM - Lexus Grand Tasting

WEEKEND APPEARANCES 1) Friday, April 13 12:00 PM - Cooking Beyond Fusion 2) Saturday, April 14 12:00PM - Lexus Grand Tasting

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GEOFFREY ZAKARIAN

FRITZ ZWAHLEN

Chef Geoffrey Zakarian is currently chef/partner at The National and The Lambs Club in New York and Tudor House in Miami. His 25 year résumé includes some of the world’s most iconic restaurants, including Le Cirque, 21 Club, 44 at The Royalton, Blue Door at The Delano and Patroon. In 2001, Zakarian added the title of owner to his résumé with the opening of his first restaurant, Town and in 2005, opened Country, which received a Michelin Star its first year. Shortly thereafter, Zakarian signed on as a hospitality consultant at The Water Club at Borgata Hotel in Atlantic City. In addition to his work in legendary restaurant kitchens, Zakarian is the author of Town/Country cookbook, was the winner of 2011’s Next Iron Chef: Super Chefs and appears on Food Network’s Chopped, Best Thing I Ever Ate and as an Iron Chef on Iron Chef America.

Fritz Zwahlen was born in 1963 on the outskirts of Berne, Switzerland’s capital. As the eldest of four children, he acquired what would become a life-long interest in cooking from his Austrian-born mother when he was still a youngster. After completing a three-year apprenticeship as a cook in a small hotel near Berne, he joined the five star Schweizerhof Hotel. During his tenure at the hotel, he dreamed of globe-trotting to learn first hand about the world’s various cuisines and cooking cultures. His first overseas assignment was in Banff, Canada. When he returned to Europe, he lived in Austria, developing his skills as a pastry chef. With his future wife, he moved to Australia in 1991, working throughout the continent, including as Executive Head Chef on Lizard Island, Queensland. Chef Fritz then became the Executive Chef at Amanresorts’ Amanpulo on Pamalican Island, part of the Cuyo islands in the southwest Philippines. His next move took him and his family to Galle, Sri Lanka where he served as Sri Lanka Executive Chef overseeing Amanresorts’ two new properties in southern Sri Lanka, Amangalla—located within Galle Fort in the historic port of Galle—and Amanwella, a contemporary beach resort located near the village of Tangalle. He is currently the executive chef at Amanyara, the first Amanresort in the Caribbean. He has brought his past experiences to the Turks and Caicos, where his menus are bursting with the spices and flavors of the tropics.

WEEKEND APPEARANCES 1) Thursday, April 12 6:00 PM - Lexus Opening Night Reception 2) Friday, April 13 6:30 PM - The Iron Chef Dinner

WEEKEND APPEARANCES 1) Saturday, April 14, 12:00PM - Lexus Grand Tasting 2) Sunday, April 15, 12:00PM - Lexus Grand Tasting

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FIFTH ANNUAL

APRIL 12 - 15, 2012

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SPECTACULAR SUNSETS over the Paciﬁc Ocean are the “icing on the cake” for this amazing LEAP DAY LISTING. This lovely home has 4 Bd/ 3 Ba., Fam. Rm., Library, Media Rm, Dark Rm, Hobby/Lndry Rm, 3640 s.f. w/several Additions and Remodels in recent years including a new high-end kitchen. 3 c Gar. Professional Landscape Architect custom designed gardens (w/Waterfall & Koi Pond). Many more features, too numerous to list. Call for more details. JOANNE GARDEN Best Value for the price on Yankee Point. Asking: $1,295,000.

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Pebble Beach Food & Wine would like to thank our hosts.

Ben Brown

Executive Chef The Lodge at Pebble Beach

Rodney Uncangco Executive Chef The Inn at Spanish Bay

PEBBLE BEACH RESORTS CULINARY TEAM: Rodney Uncangco – Executive Chef, The Inn at Spanish Bay David Duran – Banquet Chef, The Inn at Spanish Bay Angela Tamura – Chef de Cuisine, Péppoli Restaurant Pablo Mellin – Chef de Cuisine, Roy’s Restaurant Todd Fisher – Chef de Cuisine, STICKS Restaurant Sean Shelton – Sous Chef, Péppoli Restaurant John Hui – Executive Pastry Chef, Pebble Beach Resorts Anastasia Simpson – Assistant Pastry Chef, The Inn at Spanish Bay Antonio Castellanos – Executive Steward, The Inn at Spanish Bay Lauren Palminteri – Culinary Admin. Coordinator, The Inn at Spanish Bay Ben Brown – Executive Chef, The Lodge at Pebble Beach Clint Wilson – Executive Sous Chef, The Lodge at Pebble Beach Mario Perez – Sous Chef, The Lodge at Pebble Beach Michael Nemec – Sous Chef, The Lodge at Pebble Beach Jesse Santillan – Sous Chef, The Tap Room Restaurant Jeremy Tummel – Chef de Cuisine, Stillwater Bar and Grill Tomas Bagood – Sous Chef, The Gallery Restaurant Jesus Hernandez – Executive Steward, The Lodge at Pebble Beach Ian Appelt – Assistant Stewarding Manager, The Lodge at Pebble Beach Pilar Mendez – Culinary Admin. Coordinator, The Lodge at Pebble Beach Elias Lopez – Executive Chef, The Beach and Tennis Club Anthony Civetta – Assistant Executive Steward, The Beach and Tennis Club

Elias Lopez

Executive Chef The Beach & Tennis Club

PEBBLE BEACH RESORTS: Rod Schinnerer – General Manager, The Inn at Spanish Bay Julie Weaver – General Manager, The Lodge at Pebble Beach and Casa Palmero Jason Tracy – General Manager, The Beach and Tennis Club PEBBLE BEACH RESORTS SPECIAL EVENTS: Beat Giger – Director of Special Events Claudette DeMar – Special Events Coordinator Gretchen Melvin – Special Events Coordinator Amy Kerr – Special Events Administrative Assistant PEBBLE BEACH RESORTS CATERING & CONFERENCE SERVICES: Sue Dewing, CMP – Resort Director of Catering & Conference Services Daryl Griffith – Director of Catering, The Lodge at Pebble Beach Linda Lloyd – Associate Director of Catering & Conference Services Elizabeth Aquino – Catering & Conference Services Manager Julie Bullas – Catering & Conference Services Manager Cruz Esparza – Catering & Conference Services Manager Therese DiBenedetto – Catering & Conference Services Manager Kristi Consoli – Catering & Conference Services Manager Justine Geisler – Catering & Conference Services Manager PEBBLE BEACH RESORTS PURCHASING: Pat Bohan – Director of Purchasing Kathy Duron – Food and Beverage Storeroom Manager Rommel Esteybar – Purchasing Operations Manager

PEBBLE BEACH RESORTS CULINARY TEAM: Pascal Rifflart – The Inn at Spanish Bay Jeff Wallace – The Lodge at Pebble Beach

PEBBLE BEACH RESORTS FLORAL AND EVENTS DESIGN: Shannon Gurley – Manager, Floral and Event Design

PEBBLE BEACH RESORTS BEVERAGE MANAGERS: Wendy Heilmann – Pebble Beach Company Wine and Spirits Director Erin Herendeen Hill – Pebble Beach Company Associate Wine Manager

PEBBLE BEACH RESORTS PRODUCTION SERVICES: John Dillon – Manager, Production Services

PEBBLE BEACH RESORTS BANQUET MANAGERS: Mark Hansen – The Inn at Spanish Bay Bryan Anthony – The Lodge at Pebble Beach Shane Hiura – The Lodge at Pebble Beach Kyle Wareham – The Beach and Tennis Club

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Tomas Bagood

Todd Fisher

Sous Chef, The Gallery Café The Lodge at Pebble Beach

Chef and Owner Food Studio, The Kitchen It is a “Sweet Homecoming” to welcome Chef Todd Fisher back to the Pebble Beach family to oversee the kitchen and menu for Sticks restaurant where the goal is to embolden food with new flavors and fun interaction. A San Francisco native and fifth generation Californian, Chef Todd began his craft at age 15 working for a local neighborhood Chinese restaurant. Once on the Monterey Peninsula, Chef Todd debuted at the renowned Montrio. As part of the team, this venue was named Esquire magazine’s “Restaurant of the Year,” 1995. From there, he lead the kitchen in the world famous Pebble Beach Resorts, Stillwater Bar & Grill. Known for its celebrity clientele and incredible views of the renowned golf links, Chef Todd’s talent and amazing flavors was a perfect match. Ready for his own adventure, Chef Todd opened Hullabaloo in 2000. Creating the right mixture of amazing food, ambiance and personality as only Chef Todd could provide. In 2009 Chef Todd built his much anticipated Food Studio, The Kitchen in the industrial mecca that is Sand City, California. Chef Todd created a venue to host private events and teach hands on cooking classes to gourmands and novice cooks alike. For all of his Charisma and intuitive leadership made Chef Todd a natural candidate to be the “Ringmaster” for the prestigious PBFW in 2009 and 2010. In this role, Chef Todd coordinated and hosted the most respected culinarians in the world like Thomas Keller, Jacques Pepin and Eric Ripert.

Experience is Tomas Bagood, Jr’s culinary background. Born and raised in the Phillippines, Bagood attended college at Adamson University in Manila, taking up a Bachelor of Science in Psychology. He moved to the Monterey Peninsula in 1992 with his mother’s love for cooking as his inspiration. In 1995, with no experience in the restaurant business, Bagood was fortunate to work at Monterey Joe’s as a pantry cook with Chef Steve Gorman. He learned quickly and excelled in his position, and began learning different work stations. In the same year, Bagood was hired at The Fish Hopper Restaurant for the same position by Chef Ted Consoli. He worked his way up, and in 1997, Bagood was promoted to Sous Chef, then to Chef de Cuisine. In 2000, he was promoted to executive chef, which he held until 2002. Chef Bagood joined Pebble Beach Company in 2002, working at Sticks restaurant at the Inn at Spanish Bay. In 2003, he was promoted to Sous Chef for The Gallery Café at the Lodge Pebble Beach. There, he has been successful by keeping his dishes simple and letting the flavor speak for itself. “Learning is never an ending process…you learn everyday from people you work with, people you meet, and people you serve.” Chef Bagood is thankful for the help and guidance from all the chefs with whom he has worked. Their patience and his willingness to learn and grow have made him who is he today.

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John Hui

Pablo Mellin

Corporate Pastry Chef Pebble Beach Resorts

Chef de Cuisine, Roy’s Restaurant The Inn at Spanish Bay In 2010, Chef Pablo Mellin was promoted to Chef de Cuisine of Roy’s Restaurant at The Inn at Spanish Bay, Pebble Beach Resorts. Born and raised in Mexico, Chef Mellin moved to the United States in 1986, where he began his culinary career as a line cook in Carmel, California, at the Hog’s Breath Inn. As his career progressed, he worked in other fine dining restaurants on the Monterey Peninsula, including The Sardine Factory, under chef/owner Bert Cutino. Chef Mellin began his Pebble Beach career in 1991 working under the tutelage of then Executive Chef Pascal Rifflart. Pablo became the lead supervisor at Roy’s in 2000, working under Sous Chef Petra Hawk and Chef de Cuisine Elias Lopez, where he honed his skills in Hawaiian-fusion cuisine. In 2005, Executive Chef Rod Uncangco promoted Pablo to Sous Chef under Chef de Cuisine Yoichi Saito where he gained a wealth of knowledge in Japanese products, unique flavors and presentations. Chef Mellin has participated in numerous local events such as Cooking for Solutions, Pebble Beach Food & Wine, and The Harvest Farm to Table event, using local and sustainable products. Chef Mellin recently participated for the first time in the annual Culinary Classique, a fundraiser for Meals on Wheels. Chef Mellin enjoys working with an array of ingredients and revels in the intensity of flavors available in Asian cuisine—the diversity of tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth. When he’s not creating in the kitchen, Pablo enjoys surfing in the Monterey Bay and spending time with his family.

John Hui is a world renowned Executive Pastry Chef with many accomplishments. Chef Hui is the Corporate Pastry Chef for the world famous Pebble Beach Resorts on the Monterey Peninsula with three hotels, two private clubs, two gourmet markets, seven restaurants and four world famous golf courses. Hui worked for many fine hotels including Caesars Palace Las Vegas, the Westin St. Francis, the San Francisco Hyatt Regency, the Westin Maui Hotel, and the San Francisco Marriott. With over 28 years experience, John has received many awards, medals and has appeared on television, in many food magazines and cookbooks. Chef Hui enjoys sharing his knowledge through teaching, culinary demonstrations, competitions, fundraisers, including international guest chef appearances in China, Singapore, Manila, Japan, Germany, Italy, and New Zealand. His awards include the “Antonin Carême Medal, Las Vegas Chef of the Year,” “ACF Western Regional Chef Professionalism Award,” nine ACF medals, and three prestigious “Culinary Olympic Gold & Silver Medals” from Germany. John is currently a member of the ACF Chefs Las Vegas, ACF Western Regional Competition Coordinator, Coach and Manager of the Las Vegas Culinary Team 2004, ACF Certified Executive Pastry Chef, member of the American Academy of Chefs and a Culinary Competition Judge.

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Jesse Santillan

Anastasia Simpson

Sous Chef, The Tap Room The Lodge at Pebble Beach

Pastry Chef The Inn at Spanish Bay Chef Anastasia Simpson was born and raised in Jakarta, Indonesia. She attended Paul Bocuse's Ecole des Arts Culinaires et de l'Hotellerie in Ecully, France, followed by two internships, one at Hotel Raphael, Paris and the other at the Ritz Carlton, Laguna Niguel in California under Chef Christian Rassinoux. Chef Simpson returned to Indonesia in 1996 and worked at the Hotel Shangri-La in Jakarta, a 661-room resort with a 3000-person banquet facility. This is where she discovered her passion for the banquet environment and special events in the pastry field. In 1998, she moved to Los Angeles and worked at the Ritz Carlton Huntington Hotel & Spa under Pastry Chef Jean-Marc Viallet. In 2000, Chef Simpson moved to the Monterey Peninsula and began working for the Pebble Beach Company under the tutelage of Pastry Chef Maureen Heenan at The Inn at Spanish Bay. It was here that she became known for her keen eye for detail, as shown in all of her wedding cakes. In 2004, she began working under Corporate Pastry Chef John Hui, becoming his Assistant Pastry Chef in September 2007. In June of 2011, Anastasia Simpson was promoted to the position of Pastry Chef at the Inn at Spanish Bay where she develops and oversees all desserts for Roy's, Peppoli and Sticks. In Addition, she handles all banquet events on and off property, including the Pebble Beach Concours d’Elegance and this year’s 5th Annual Pebble Beach Food and Wine.

Jesse Santillan was born in Michoacán, Mexico. His love for food and inspiration to work in the kitchen started with his grandmother, who celebrated every holiday and occasion by preparing her favorite, traditional dishes. After graduating from high school, Santillan moved to California, looking for better opportunities. With no restaurant business experience, he was fortunate to start as a prep cook in an Italian restaurant in Ojai, California. In one year, Santillan was able to work all stations and realized his dream was to become a chef. After four years in Ojai, Santillan moved to Santa Barbara, California, to attend Santa Barbara City College while continuing to work. He worked for two years as Sous Chef at Andria’s Harbor Side, the best seafood restaurant in town, and then the Four Seasons Biltmore, where he worked directly with Executive Chef Mel Mecinas. From 2000-2010, Santillan worked as Sous Chef at Bacara Resort & Spa for the fine dining restaurant Miro, supervising and creating new menus. He also supervised the banquet kitchen, preparing dinners for large conference groups. Working at Bacara gave Santillan the opportunity to learn and grow as a chef. Chef Santillan joined the Pebble Beach team as Sous Chef of The Tap Room in August 2011. He brings a simple, light culinary style to the restaurant, working with fresh and local ingredients that abound on the Monterey Peninsula.

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Angela Tamura Executive Chef ZuZu Angela Tamura is a native of New England who now calls California home. Having cooked all her life—a requirement for a girl with an Italian mother—Angela graduated from the University of Pennsylvania before realizing in her senior year she really wanted to create good food. As part of her education at the New England Culinary Institute in Essex, Vermont, she took two demanding internships, one at the Ritz-Carlton on Amelia Island, Florida, and one at Rialto Restaurant in Cambridge, Massachusetts. After fulfilling her school requirements, she stayed on at Rialto for another two years to continue learning from James Beard Award Winning Chef Jody Adams. She then moved to Napa and took the position of Sous Chef at Bistro Don Giovanni, eventually moving up to Chef de Cuisine. In 2001, she joined the team at ZuZu. Then, after a one year away, she returned as Executive Chef. She has a love of Spanish and Latin American cuisine and is starting to explore other regions of the Mediterranean such as Morocco and Greece for added inspiration. Angela prefers to work with local farmers, ranchers and purveyors, and to change the menu every few weeks in order to keep plates fresh and seasonal. She cooks from scratch whenever possible, making pâté, sausage, cheese, as well as desserts, pasta, pizza and bread. Angela won Chef of the Year at the Napa Valley Mustard Festival and twice was the featured chef at the James Beard House in New York.

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Photo courtesy of Tom O’Neal

A private estate nestled within the heart of Carmel Valley…

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…begins a new chapter of epicurean events.

Exclusive Caterer EVENTS | WEDDINGS | SPECIAL OCCASIONS | 831.324.0771

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831-659-9482

CAYMAN COOKOUT HOSTED BY ERIC RIPERT

2013

Discover the Culinary Capital of the Caribbean and its delectable offerings at Cayman Cookout from January 17-20, 2013. Hosted by Eric Ripert, Cookout calls upon tasty talents such as José Andrés, Anthony Bourdain, Daniel Humm and revered wine experts. Whether it’s local fare, expert demonstrations, or gourmet creations—this event promises an epicurean experience to charm any palate. Featuring:

ERIC RIPERT

JOSÉ ANDRÉS

ANTHONY BOURDAIN

DANIEL HUMM

...and more.

WWW.CAYMANCOOKOUT.COM @CAYMANCOOKOUT

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TOP LEFT: Chef Nobu Matsuhisa, Chef Wolfgang Puck and Chef Sam Choy entertaining the crowd (and themselves) at their culinary demonstration at LAFW, 2011 BOTTOM LEFT: Guy Fieri at Brew B'Que at the Santa Monica Pier RIGHT: Daniel Boulud at the Red Carpet Premiere at L.A. LIVE

really wanted to mirror the culinary culture in L.A. and create special events to the unique spirit of each area.” The chef lunches are a great way to kick things off; it’s where local and visiting chefs team up to prepare a wonderful four-course meal. It’s the perfect way to showcase some of the city’s stellar restaurants like Providence, where chef Michael Cimarusti collaborated with Napa's Richard Reddington (REDD). They served dishes such as wild big-eyed tuna Carpaccio with baby beets and lemon oil, and wild Long Island striped bass with brown butter “powder.” At Wolfgang Puck’s steakhouse, Cut, at the Beverly Wilshire Hotel, the menu from chefs Ari Rosenson and Paul Bartolotta (from Bartolotta at the Wynn in Las Vegas) included amberjack with grilled Sicilian amberjack with anchovy sauce, and an indulgent duo of Snake River Farm’s kobe beef. The marquee events never disappoint. Guests enjoyed a Champagne and caviar tasting under the stars on the elegant rooftop at the L’Ermitage Hotel in Beverly Hills, where a view of the sparkling city below was almost as good as the sparklers in the glass. And the stars—meaning celebrity chefs like Morimoto, Wolfgang Puck and Jonathan Waxman—mingled with the crowd. At Lexus Live on the Plaza, 30 chefs plated their specialties and Train performed to a soldout crowd. Of course, the weekend wouldn't be complete without the Lexus Grand Tastings, a stunning line-up of local and visiting chefs, plus more than 300 wineries, all under one tent at L.A. LIVE. The first day, it was pork jowl chili over a cheese-stuffed pupusa from Top Chef’s Casey Thompson, and mussels and andouille sausage from Campanile’s Mark Peel. On the second day, bites included beef rendang and bone marrow from Bryant Ng, an up-andcomer from The Spice Table, and corn and crab soup from New York’s Kerry Heffernan (South Gate). To top it off, chefs like Tyler Florence are also on hand for cooking demonstrations and book signings during these incredible daytime events. “There aren’t many food and wine events in the country where you have this caliber of chefs cooking,” says Bernahl, “where someone like Guy Fieri isn’t just signing books, but he’s actually cooking food and interacting with you. The access to so many incredible chefs like Daniel Boulud and Morimoto is what makes this weekend so unique.” It even continues to the after parties. At Pigs, Pins and Pinot, held at Lucky Strike Lanes at L.A. LIVE, guests chatted with New Orleans’ Susan Spicer while she handed out barbecue pork belly and greens, and then bowled a few frames next to Todd English. At Sherry Yard’s Dessert Decadence, some of the best pastry chefs in the country served an amazing array of sweets, and everyone hit the dance floor to groove to beats from ?uestlove, the band leader from Late Night with Jimmy Fallon, and drummer for Grammy award-

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TOP LEFT: Chefs and celebrities gather on the Red Carpet BOTTOM LEFT: Masaharu Morimoto at I HEART Champagne & Caviar at L'Ermitage BOTTOM RIGHT: Giada de Laurentiis

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?uestlove

The inaugural Los Angeles Food & Wine was a hit, and there’s even more in store for 2012

Party DOWN SOUTH By Lesley Balla | Photography by Barnaby Draper Studio

here else can you sip Champagne with Masarahu Morimoto, dance with pastry chef Sherry Yard, and catch Train on stage while nibbling charcuterie from Daniel Boulud? Those were just a few highlights from the first annual Los Angeles Food & Wine (LAFW) culinary festival last fall, and there’s even more fun, food, celebrities and chefs planned for when the four-day, city-wide event returns this August. Last October, Los Angeles sparkled like a bling-covered starlet while it celebrated the very best in food, drink, and entertainment. Coastal Luxury Management (CLM), along with Dick Clark Productions and AEG, know how to throw a party, from beachside barbecues in Santa Monica to interactive tastings with celebrity chefs at Nokia Plaza at L.A. LIVE, plus chef-hosted lunches, wine seminars, and spicy hot after parties. With proceeds going to support one

“Where else can you sip Champagne with Masarahu Morimoto, dance with pastry chef Sherry Yard, and catch Train on stage while nibbling charcuterie from Daniel Boulud?”

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of the city’s most cherished charities, St. Vincent’s Meals on Wheels, this is an event with soul. LAFW is the perfect embodiment of L.A., blending the best of the burgeoning culinary scene with the entertainment capital of America. Many of the country’s top chefs got their starts in Los Angeles, including Wolfgang Puck, Nancy Silverton, Mark Peel, Jonathan Waxman, and Thomas Keller. Today, the city has come into its own as a foodie destination, with young innovative chefs creating some of the most ambitious, bold cuisine in the country. LAFW is Wolfgang Puck’s storied American Wine & Food Festival (AWFF) re-imagined. Although AWFF helped raise more than $15 million for local charities in its almost 30-year run, Puck was ready to breathe new life into the affair, which has always welcomed some of the country’s top culinary talent. He was happy to hand the reigns to CLM founders David Bernahl and Robert Weakley. “I wished for an event that could raise more awareness for the amazing culinary community here in Los Angeles as well as the benefitting charities,” says Puck. “When David and Robert told me about their plans for a high-end culinary experience here in L.A., I felt this was the perfect way for the AWFF to live on.” Bernahl and Weakly are huge fans of the Los Angeles dining scene, and they knew it was time to shine a spotlight on it. With LAFW, you don't just get a taste of what’s on the plate; you get a true taste of the city. More than 70 events are held all over town—from the Santa Monica Pier to downtown, from Hollywood to Beverly Hills. It’s like a choose-your-own foodie adventure for one weekend. “You can hit the beach one minute, chichi Beverly Hills another. You can do it all at Los Angeles Food and Wine," says Bernahl. “We

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winning The Roots. Whether it was the sugar rush or the Champagne buzz, everyone, including many of the chefs, danced well into the morning. Partnering with entertainment industry leaders like Dick Clark Productions and AEG helped give the weekend an extra spark. Having a band like Train perform at the Grand Tasting wasn’t so bad either. “The successful launch of LAFW was a testament to the visionary and creative talents of our partners at CLM,” says Dick Clark Productions CEO Mark Shapiro. “Rob and Dave’s concept of bringing together entertainment and celebrity with the finest chefs and wineries from around the country gave rise to a new breed of culinary experience. By combining innovative on-site social interactions that cater to television, digital platforms, and brand activation with the greatest venue in the world, they’ve reshaped the food

and wine landscape.” More than 15,000 people attended the events over the weekend, generating more than $4 million in revenue for the city at restaurants, hotels, and other tourist attractions. And that’s just the first year. “Along with the $400,000 that went to Meals on Wheels, to have that kind of impact on a city and on a charity was a great success,” says Weakley. “Wolfgang had such an amazing event for 30 years, and to take that event, which drew mostly locals, and turn it into an economic driver for Los Angeles is something special.” The 2012 event is poised to be even more spectacular, with more chef showcases, cooking demos, great pairings of local, regional and national chefs, and of course not-to-miss after parties. The second annual Los Angeles Food & Wine will take place August 9-12. Tickets are on sale now; visit lafw.com for details.

Grammy-winners Train performing at LIVE on the Plaza

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W i t h a n e xt r e m e c l i m at e perfectly suited for quality grape-growing, Ribera del Duero wines represent the pinnacle of Spanish wine making and t he u lt i m at e e x pr e s sion of S pa in â&#x20AC;&#x2122;s m o s t nobl e red grape : Tempranillo.

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FEATURED PANELISTS & PERSONALITIES

Jesse Becker, MS

Kim Beto

Shayn Bjornholm, MS

Peripheriquevine

Southern Wine & Spirits

Court of Master Sommeliers

Chris Blanchard, MS

Jean-Charles Boisset

Jon Bonne

Kimberly Jones Selections

Boisset Family Estates

San Francisco Chronicle

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FEATURED PANELISTS & PERSONALITIES

Kevin Boyer

Sean Capiaux

Pierre Casenave

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Capiaux Cellars

Champagne Veuve Clicquot

Ian Cauble

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Dana Cowin

Ritz-Carlton Half-Moon Bay

Dom PĂŠrignon

Food & Wine Magazine

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FEATURED PANELISTS & PERSONALITIES

Dominique Da Cruz

April Cullom

Dawnine Dyer

Post Ranch Inn

Drink Ribera. Drink Spain. Brand Ambassador

Meteor Vineyards

Jason Exposto

Gary Franscioni

Gaia Gaja

Futo

Roar Wines

Gaja

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FEATURED PANELISTS & PERSONALITIES

Anthony Giglio

Christina Grdovic

James Hall

Wine Wise

Food & Wine Magazine

Patz & Hall

Greg Harrington, MS

Ray Isle

Jay James, MS

Gramercy Cellars

Food & Wine Magazine

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Southern Wine & Spirits

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FEATURED PANELISTS & PERSONALITIES

Geoff Labitzke, MW

Paul Lato

Young's Market Company

Paul Lato Wines

Janine Lettieri

Paolo Lucchesi

Mariana Mercer

Lot18

San Francisco Chronicle

Mixologist at The Cosmopolitan of Las Vegas

Robin Kelley O'Connor

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FEATURED PANELISTS & PERSONALITIES

Damon Ornowski, MS

Raj Parr

Vin Divino

Michael Mina Group Sandhi Wines

Austin Peterson Ovid

Gary Pisoni

Jeff Pisoni

Eric Railsback

Pisoni Vineyards

RN74

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FEATURED PANELISTS & PERSONALITIES

Andrea Robinson, MS

John Robinson

Jeremy Seysses Domaine Dujac

TV host and author

Alpana Singh, MS

Mark Stanich

Boarding House

American Express Publishing Corporation

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Larry Stone, MS

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FEATURED PANELISTS & PERSONALITIES

Steve Tanzer

Kent Torrey

Cameron Vawter

The Cheese Shop

Dana Estates

Chuck Wagner

Celia Welch

Emily Wines, MS

Caymus

Scarecrow

Kimpton Hotels & Restaurants

Editor and Publisher, International Wine Cellar

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

THE SOMMELIERS A S PECIAL

THANK YOU TO OUR PART ICIPAT ING SOMMELIERS WHO PROTECT US , OUR F RIENDS , AND OUR LOVED ONES F R OM BAD WINE .

Gillian Jesse Jenny Kim Patrick Shayn Chris Will Eduardo Jenna Beccy Mark Caitlin Nadine Corey Jason Brittney Ian Tony Michael Mary Sarah Dominique Fred Nelson Bernabe Jillian Phillip Deanna Meredith Magan Marita Hayden Dan Andréa Chuy Anaïs Michele Alan Amy Randy Bonnie Greg Brad Jared Nicole Peter Arthur

Ballance Becker, MS Benzie Beto Bickford Bjornholm, MS Blanchard, MS Brajnikoff Bolanos Boyer Breeze Bright Brown Brown Bunnewith Carlen Carlisi Cauble Cha Chandler Christie Clarke Da Cruz Dame, MS Daquip De Luna Dowler Dunn Dwyer Elliott Eng Esteva Felice Fredman Fulton-Higgins Galvan Galvin Garber Gary Goldberger Goodman Graves Harrington, MS Haskel Heber Heyman Hiers Hon

Cavallo Point Peripheriquevine Pour, Sip, Savor Southern Wine & Spirits BLR Wine Consulting Court of Master Sommeliers Kimberly Jones Selections Atelier Crenn Mozza Michael Mina Casanova Saison Farm+Cellar Charlie Palmer Steak On the Bar Spiaggia Henry Wine Group Ritz-Carlton Half-Moon Bay Realwinelists Supper Club State Bird Provisions Church & State Post Ranch Inn Treasury Wine Estates Canlis Restaurant L'Auberge Carmel JD La Vie Specialty Wines Canalis Gary Danko Meredith Elliott Wine Kunin Wines Redd Wood Craftbar Dan Fredman PR The Joel Palmer House SIP Wine Bar Farm + Cellar Girl Meets Grape Restaurant Eugene Fifth Floor Restaurant Bar Avignon Girl Meets Grape Gramercy Cellars Brad Haskel Consulting, Inc. The Spire Group Soilair Selections Rising Star Wine Group Sepia

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Sausalito San Francisco Palm Beach San Francisco Sonoma Seattle Oakville San Francisco Los Angeles San Francisco Carmel San Francisco San Francisco Washington Boston Chicago Los Angeles Half Moon Bay San Francisco Sacramento San Francisco Los Angeles Big Sur San Francisco Seattle Carmel Monterey Seattle San Francisco Chicago Santa Barbara Yountville New York Malibu Salem San Francisco San Francisco Santa Monica Atlanta San Francisco Portland Topanga Walla Walla Sea Cliff Los Angeles New York Carmel Chicago

CA CA FL CA CA WA CA CA CA CA CA CA CA DC MA IL CA CA CA CA CA CA CA CA WA CA CA WA CA IL CA CA NY CA OR CA CA CA GA CA OR CA WA NY CA NY CA IL

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THE SOMMELIERS A S PECIAL

THANK YOU TO OUR PART ICIPAT ING SOMMELIERS WHO PROTECT US , OUR F RIENDS , AND OUR LOVED ONES F R OM BAD WINE .

Jared Michael Jay Eugenio Carlin Robin Jake Seth Geoff Susan Catherine Chris Cortney James Raymond Seth Jeff Rachael David Don Dana Peter Michael Enrique Vilma Mark Christopher Staci Ryan Alexandra Daniel Greg Adam Damon Raj Gianpaolo Thomas Matthew DLynn James Eric Eric Rob Andrea MS June Toby Lars Sabato Thamin

Hooper Ireland James, MS Jardim Karr Kelley O'Connor Kosseff Kunin Labitzke, MW LaRossa Larsen Lavin Lease Lechner LeMaire Liebman Lindsay-Thoersen Lowe Lusby Mallery Manison Marantette Marcy Martinez Mazaite Mendoza Miller Miller Mills-Knapp Montreal O'Brien O'Byrne Olthof Ornowski, MS Parr Paterlini Perez Peterson Proctor Rahn Railsback Renaud Renteria Robinson Rodil Rowland-Jones Ryssdal Sagaria Saleh

The Royce Meadowood Southern Wine & Spirits Jardiniere Sons & Daughters Wild Ginger Kunin Wines Young's Market Company Wind Gap Wines Larsen Wine Group C&S Wine Specialists Wild Ginger Bastille Santa Lucia Preserve RN74 Sixteen Restaurant Vinum Imports Pacific's Edge Southern Wine & Spirits Reserve GR Post Ranch Inn Pacific Club Lav Church & State Spago Restaurant The Little Door and Little Next Door La Silhouette Rising Star Wine Company Cultivar Wines Santa Fe Wine & Chili Festival Nepenthe Vin Divino Michael Mina Group Acquerello Restaurant Kristilynn Wines Swirl Wine Brokers Dallas Sommelier Group Benny's Chophouse RN74 Bern's Steakhouse Analog Wine Company Andrea Wine Congress Big Sur Food and Wine Festival The Little Nell The Sebastian

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CA CA NV CA CA NY WA CA CA CA CA CA WA WA CA NY WA IL WA CA CA MI CA CA CO CA CA CA NY CA CA NM CA CO CA CA CA CA TX IL CA FL CA CA TX CA CA CO CA

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THE SOMMELIERS A S PECIAL

THANK YOU TO OUR PART ICIPAT ING SOMMELIERS WHO PROTECT US , OUR F RIENDS , AND OUR LOVED ONES F R OM BAD WINE .

Caroline Rafaele Alpana Clint Dawn Larry Kevin Steve Alicia Joe Robert Troy John Devaughn Ryan Jai Emily Priscilla Jill Hristo

Salz Santos, MS Singh, MS Sloan Smith Stone, MS Switz Tanzer Towns-Franken Vaccaro Volz Weissman Wight Williams Williams Wilson Wines MS Young Zimorski Zisovski

Bastianich Wines Acquerello Boarding House Terry Theise Cafe Juanita Modern Steak Journalist Bottle Stock Consulting Ella Dining Room & Bar Pour Wine Bar Il Buco Alimentaria & Vineria Luce Bacara Resort & Spa Ana Mandara Restaurant Jardiniere Kimpton Hotels & Restaurants Mandarin Oriental Volt Ai Fiore

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New York San Francisco Chicago Charleston Seattle San Francisco Scottsdale New York Boston Sacramento Portland New York San Francisco Santa Barbara San Francisco San Francisco San Francisco San Francisco Frederick New York

NY CA IL SC WA CA AZ NY MA CA OR NY CA CA CA CA CA CA MD NY

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Via Verri 8, Milano www.isaia.it

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W INE S EMINARS Drink it in. The wine and spirits craft is a spiritual path. The masters called into service to decant decadence, help decode an opus, unearth a jewel — but ultimately — magnify your pleasure in a glass. At the table, these stewards seek the nonpareil pairing. In their hands, a bottle can create a cathartic communion, rocketing a dish to an other-worldly place. Learn from them. Taste with them, enjoy with them — the fundamental fruits of expression.

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Domaine de La Vougeraie: A Celebration of Place In France, a “lieu-dit” translates roughly to a “named place,” a specific plot of vine-planted land that deserves to be held apart from its neighbors. One of the most legendary is Clos Vougeot, the largest and most renowned vineyard in Burgundy’s Côte de Nuits that commands a Grand Cru classification. This year, we are thrilled to welcome Domaine de la Vougeraie as they showcase this very special clos in a once-in-a-lifetime survey of vintages that showcase the epitome of terroir. Buy early, this will sell out. ON THE PANEL: JEAN-CHARLES BOISSET PROPRIETOR BOISSET FAMILY , RAY ISLE EXECUTIVE WINE EDITOR FOOD & WINE, RAJ PARR WINE DIRECTOR MICHAEL MINA GROUP, JESSE BECKER, MS AT PERIPHERIQUEVINE

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Napa's Generation Next: Cult Cabs in the New Millenium Is cult cab dead? As we gather here for the fifth anniversary of California’s premier wine festival, we emphatically say no. Despite the rough economic waters that have indubitably changed the wine market, purveyors of “perfect” cabernet sauvignon still have a critical role to play on the international stage. Join us as we celebrate these “Generation Next” producers – we’ve curated an incredible line-up of rising stars with killer wines (and killer scores!): Scarecrow, Dana, Meteor, Futo and Ovid will be poured in a tasting that will remind you why Cab is still king in Napa. Here’s your chance to catch legends on the rise, if you’re lucky enough to grab a ticket. Please note that seating is extremely limited.

ON THE PANEL: DAWNINE DYER WINE MAKER METEOR VINEYARDS, LLC, JASON EXPOSTO WINE MAKER FUTO, AUSTIN PETERSON WINE MAKER OVID, STEVE TANZER JOURNALIST, CAMERON VAWTER DIRECTOR OF PRODUCTION DANA ESTATES, CELIA WELCH WINE MAKER SCARECROW

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Pairing Cheese & Wine with the First Lady of Fromage 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 five books on cheese and her most recent entitled “Grilled Cheese, Please!” will have you rethinking this classic American sandwich in no time. A long-time friend of Pebble Beach and Los Angeles Food & Wine, Laura returns for our Fifth Anniversary to help you understand the world of cheese in a way that is informative and fun. Oh yes, there will be wine, paired with Laura’s hand-picked cheese selections in a seminar that sells out each year. ON THE PANEL: LAURA WERLIN AUTHOR & CHEESE EXPERT ~ SAN FRANCISCO

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Santa Lucia Highlands' Royal Court: Pisoni and Friends Pinot noir enthusiasts recognized the exceptional qualities of Pisoni fruit early on. Founded by pioneering visionary and notorious free spirit Gary Pisoni in 1982 at a time when most folks had no idea where the Santa Lucia Highlands even were, Garyâ&#x20AC;&#x2122;s passion and boundless energy have single-handedly put this California region on the world wine map. Join him and the lucky winemakers who share his ripe, rich pinot noir fruit as we explore how a single point of origin can be interpreted by different auteurs. Estate wines from Pisoni in addition to wines crafted from Pisoni fruit by icons like Patz & Hall, Capiaux, ROAR and rising star Paul Lato will be poured. ON THE PANEL: JON BONNE WINE EDITOR SAN FRANCISCO, SEAN CAPIAUX OWNER / WINE MAKER CAPIAUX CELLARS, GARY FRANSCIONI OWNER / WINE MAKER ROAR WINES, JAMES HALL FOUNDER - WINEMAKER PATZ & HALL, PAUL LATO OWNER / WINE MAKER PAUL LATO WINES, GARY PISONI OWNER / WINE MAKER PISONI VINEYARDS, JEFF PISONI PISONI VINEYARDS

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The Wines of Philippe Melka As the wine world has expanded, so too has the role of the winemaker. Increasingly, highly-paid consultants ply their winemaking magic across multiple wineries and multiple continents rather than working at a single establishment. One of the most coveted consultants in California is in fact a Frenchman - Philippe Melka, whose wide range of impressive projects reads like a “who's who” of big-name wineries. For this Master Class, we'll feature an array of wines created with Melka's touch to see if we can assess the techniques and finesse that have built his career. Featured wines will include an all-star lineup from Skipstone, Gemstone, Vineyard 29, Moon-Tsai and Roy Estate. ON THE PANEL: ANTHONY GIGLIO CONTRIBUTOR WINE WISE LLC, JAY JAMES, MS SOUTHERN WINE & SPIRITS, LARRY STONE, MS, CHRIS BLANCHARD, MS

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Icon of Italy: The Wines of Gaja There are a few iconic names in Italy that have come to epitomize excellence – Gaia Gaja happens to be doubly blessed in her nomenclature! Daughter of Piemontese titan Angelo Gaja, Gaia is graciously sharing an incredible selection of her family’s finest wines with us in celebration of our Fifth Anniversary here at Pebble Beach. Gaja represents both tradition and bold innovation; from legendary Barbarescos to bold experiments with chardonnay and other non-native varietals, these wines command respect the world over. With exemplary bottles sourced directly from Gaja’s cellars, this tasting is a once-in-a-lifetime opportunity not to be missed. Tickets are extremely limited.

ON THE PANEL: GAIA GAJA OWNER GAJA WINERY, KIM BETO DIRECTOR OF KEY ACCOUNTS SWS

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Kent Torrey Presents Rare Wines and Perfectly-Paired Cheeses Acclaimed fromagier Kent Torrey from the Cheese Shop in Carmel again opens his personal cellar to create an unparalleled examination of rare wines and the cheeses that make them sing. Understanding the complexities of appellation laws for both cheese and wine is only part of the equation; how these flavors intersect and enhance each other is a lifetime study in which Kent particularly excels. Ken’s generosity in sharing cult wines from his private collection is matched only by the caliber of the unique cheeses he’ll select to pair with each. Did someone say delicious? ON THE PANEL: JON BONNE WINE EDITOR SAN FRANCISCO, DOMINIQUE DA CRUZ WINE DIRECTOR POST RANCH INN, ROBIN KELLY O’CONNOR , KENT TORREY OWNER CHEESE SHOP

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Raising The Bar - Modern Mixology Cocktails are cool again. After a few years of languishing on back bars, cocktails are enjoying unparalleled popularity. We are not talking about just a plain old gin and tonic, we are talking about well thought out ingredient driven beverages that delight the senses. Come and learn the art of mixing with a renowned expert in the field. You do not need to be a scientist or have a lab at home to make these drinks. A little knowledge goes a long way. ON THE PANEL: MARIENA MERCER MIXOLOGIST THE COSMOPOLITAN OF LAS VEGAS

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Ribera Del Duero - Drink Beyond Cabernet! ¡Viva España! One of Spain’s most celebrated grapes is tempranillo, and in the Ribera del Duero region we find one of its grandest expressions. Tempranillo has some of the structure of big reds like Cabernet Sauvignon but with an aromatic profile that is completely unique. Join us as we explore the achievements of winemakers in the Duero whose skill with tempranillo keeps it “king” of Spain’s noble grapes. ON THE PANEL: GEOFF LABITZKE MW, DIRECTOR OF EDUCATION YOUNG'S MARKET, ALPHANA SINGH, MS BOARDING HOUSE, APRIL CULLOM RIBERA DEL DUERO BRAND AMBASSADOR

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Swine and Wine The Marriage of Pigs & Pinot After a runaway success at the inaugural Los Angeles Food & Wine, we are pleased to bring back an unbridled celebration of pinot noir and the pig. Come join us for all things pork and pinot: weâ&#x20AC;&#x2122;ll be coordinating the best of swine with the best of wine as top-notch producers from Oregon and California pair their finest alongside perfectly aligned renditions of pork: bacon, prosciutto, lardons, belly, cheeks, trotters and more. ON THE PANEL: SHAYN BJORNHOLM, MS EDUCATION DIRECTOR COURT OF MASTER, CHRIS BLANCHARD, MS, IAN CAUBLE RITZ-CARLTON HALF-MOON BAY, ANTHONY GIGLIO CONTRIBUTOR WINE WISE LLC, ERIC RAILSBACK RN74

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Burgundy's Future: The Wines of Domaine Dujac In a country that is slow to innovate, Burgundy is notoriously slow even among the French. Yet it’s the bourguignon reverence for tradition and terroir that sets its wines apart from generic international wines with little to no unique character. For our Fifth Anniversary at Pebble Beach Food & Wine, we are particularly pleased to be showcasing the wines from Domaine Dujac, one of the most exciting Burgundy producers to watch in the new millenium. Founded in 1968 by Jacques Seysses, Domaine Dujac crafts pinot noirs of exceptional precision with a nod to modernity and have quickly garnered international acclaim. As Dujac enters its fifth decade, we are honored to have winemaker Jeremy Seysses and his talented wife and colleague Diana of Napa’s Snowden Vineyards join us with a retrospective of Dujac’s greatest wines, notably from the grand cru Clos de la Roche vineyard in the commune of Morey-Saint-Denis. ON THE PANEL: JEREMY SEYSSES OWNER DOMAINE DUJAC, STEVE TANZER JOURNALIST, RAJ PAR WINE DIRECTOR MICHAEL MINA GROUP

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Cooking With Cheese Presented by Laura Werlin Cheese, glorious cheese! Come meet expert Laura Werlin, one of America's top authorities on the topic, as she presents a medley of cheeses in all their melted and unmelted glory. Compare a variety of cheeses before and after they're incorporated into delectable grilled sandwiches or mac'n'cheese preparations and see how they complement an amazing line-up of wines. From aromatic, floral whites like Conundrum to structured Caymus cabernet, this seminar is a must for anyone passionate about great wine and cheeses to match. Delish! ON THE PANEL: LAURA WERLIN AUTHOR & CHEESE EXPERT ~ SAN FRANCISCO

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Lot18: How the Pros Hunt for Wine Treasures How do these pros hunt for wine treasures to share with their fans? Lot18's "curators" pound the pavement, tasting and slurping their way through thousands of wines to arrive at a carefullycurated selection that offers amazing value to consumers. Come join the fun as our panel of Lot18 experts and Master Sommeliers reveal the secrets of how to get maximum bang for your wine buck without compromising quality. Professional winos know the inside scoop so come learn from the pros in a relaxed and fun environment. Haven't heard of Lot18 yet? This hot newcomer in the wine world is shaking things up just eighteen months since their launch. Lot18 integrates digital commerce and social media in completely innovative ways, and offers their membership incredible deals on wines at incredible prices. ON THE PANEL: KEVIN BOYER SR. DIRECTOR, DOMESTIC WINE LOT18, RAY ISLE EXECUTIVE WINE EDITOR FOOD & WINE, JANINE LETTIERI IMPORTED WINE DIRECTOR LOT18, DAMON ORNOWSKI, MS VIN DIVINO, EMILY WINES, MS WINE DIRECTOR KIMPTON HOTELS

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Sommelier Secrets: Blind Tasting White Wines Ready to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers and other wine experts ready to deconstruct a flight of mystery whites. Just how these pros systematically analyze a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we’re ready to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar can reveal. Come out and play with the pros; trust us, they won’t know what is in each glass any more than you will! ON THE PANEL: KIM BETO DIRECTOR OF KEY ACCOUNTS SWS, SHAYN BJORNHOLM, MS EDUCATION DIRECTOR COURT OF MASTER, GREG HARRINGTON, MS GRAMERCY CELLARS, ANDREA ROBINSON, MS TV HOST AND AUTHOR, IAN CAUBLE RITZ CARLTON HALFMOON BAY

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Sweet Nobility: Legendary Stickies from Around the World From nobly rotted Château d’ Yquem to precious Hungarian tokaji aszu to Napa’s luscious Dolce, this line-up of sweet treats is a once-in-a-lifetime opportunity to taste the best “sticky” wines from around the world. Achieving sweetness depends on your point of origin: from late-harvest to ice wines to fortified wines to botrytized treasures, this tasting will examine the role of residual sugar in wine and how it works to create incredibly long-lived bottles that are worthy of your time and cellar. ON THE PANEL: CHRIS BLANCHARD, MS, ANTHONY GIGLIO CONTRIBUTOR WINE WISE LLC, JAY JAMES, MS SOUTHERN WINE & SPIRITS, ROBIN KELLEY O'CONNOR, GEOFF LABITZKE, MW DIRECTOR OF EDUCATION YOUNG'S MARKET

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Caymus “Special Selection” and the Wagner Dynasty Few producers of Cabernet Sauvignon can claim five generations of experience; in a field crowded with newcomers, Rutherford’s Wagner family has consistently farmed Napa vineyards with an unwavering commitment to quality since 1906. Caymus’ “Special Selection” holds a special place in the hearts of collectors and connoisseurs and for our fifth anniversary at Pebble Beach Food & Wine, we’ll be showcasing this historic bottling. A perennial star in publications like Wine Spectator, Caymus consumers know their wines symbolize not just superior Cabernet Sauvignon but zinfandel, chardonnay and pinot noir too as the next-gen of Wagners innovate with products like Mer Soleil, Belle Glos and the wildly-successful Conundrum blend. ON THE PANEL: CHUCK WAGNER OWNER CAYMUS, CHRIS BLANCHARD, MS, JON BONNE WINE EDITOR SAN FRANCISCO, JAY JAMES, MS SOUTHERN WINE & SPIRITS

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Celebrating Thirty Years of Extraordinary: 1982 First-Growth Bordeaux It’s difficult to over-estimate the impact of the legendary 1982 vintage, not just in Bordeaux but also on the careers of wine critics, writers and makers the world over. Praised by Parker in 1983 upon release and memorably revisited at the twenty-year mark by Steven Tanzer who observed that “the best examples of the vintage are gloriously rich, expressive wines that will continue to offer great satisfaction for the next 10 to 30 years. “ Join us as we celebrate our own Fifth Anniversary here at Pebble Beach Food & Wine by honoring the Thirtieth Anniversary of these extraordinary wines with an unparalleled retrospective tasting. Taste the finest year from the finest châteaux in Bordeaux including all the First-Growths - Mouton-Rothschild, Margaux, Lafite, Latour and Haut-Brion – in addition to other standout bottlings. Seating is extremely limited. ON THE PANEL: SHAYN BJORNHOLM, MS EDUCATION DIRECTOR COURT OF MASTER, RAY ISLE EXECUTIVE WINE EDITOR FOOD & WINE, ROBIN KELLEY O'CONNOR, LARRY STONE, MS

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Date Night: “He Said, She Said” with Master Sommelier Andrea Immer Robinson and John Robinson It’s a whole new spin on “po-TAY-toe” versus “po-TAH-toe” but we’d rather enjoy the fun than call the whole thing off. When your spouse is a world-renowned Master Sommelier, you know you’re in for some great wine so join us as John Robinson matches wine wits with his wife Andrea. It’s Date Night at Pebble Beach Food & Wine so join us as these two gourmands square off like Spencer and Tracy over some very excellent vino. ON THE PANEL: ANDREA ROBINSON, MS TV HOST AND AUTHOR, JOHN ROBINSON

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Sommelier Secrets: Blind Tasting Red Wines Ready to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers and other wine experts ready to deconstruct a flight of mystery reds. Just how these pros systematically analyze a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we’re ready to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar can reveal. Come out and play with the pros; trust us, they won’t know what is in each glass any more than you will! ON THE PANEL: GEOFF LABITZKE MW YOUNGS MARKET COMPANY , EMILY WINES, MS KIMPTON HOTELS & RESTAURANTS, RAJ PARR MICHAEL MINA GROUP, JESSE BECKER, MS PERIPHERIQUEVINE, ALPHA SINGH, MS BOARDING HOUSE

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White Burgundy 101 - Chardonnay With a French Accent Few wine regions are as daunting to novices as France's Côte d'Or, the "golden slope" of Burgundy where the world's top pinots and chardonnays are born. We'll be focusing on epic white Burgundies, chardonnay wines whose complexity is matched only by their confusing labeling laws and appellation system. Come learn with Master Sommeliers and others about these amazing chardonnays in a "Burgundy 101" class that's lots more fun than any course you took in college! We'll put the Fuissé in your Pouilly, the Mâcon in your Villages and some delicious white wines in your glass. ON THE PANEL: KIM BETO DIRECTOR OF KEY ACCOUNTS SWS, ANTHONY GIGLIO CONTRIBUTOR WINE WISE LLC, ERIC RAILSBACK RN74, GREG HARRINGTON, MS GRAMERCY CELLARS

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Hommage à la Grande Dame: Celebrating Clicquot's Great Lady No other wine-producing region in France has celebrated and championed women like Champagne. With a rich history of feminine sense and sensibility, Champagne's greatest lady is the Widow Clicquot and the prestige cuvée named in her honor symbolizes her quest for excellence. La Grande Dame is a highly complex blend of fruit sourced from eight grand cru sites (Verzenay, Verzy, Ambonnay, Bouzy and Ay for the Pinots Noir; Avize, Oger and Mesnil-sur-Oger for the Chardonnay) and is aged for at least six years before it reaches maturity. La Grande Dame is made only in very select years and combines the strength and richness of Pinot Noir with the elegance and finesse of Chardonnay. Come toast this iconic Veuve with an unparalleled retrospective of the wines that celebrate her enduring legacy. ON THE PANEL: LARRY STONE, MS, PIERRE CASENAVE WINE MAKER CHAMPAGNE VEUVE CLICQUOT, RAY ISLE EXECUTIVE WINE EDITOR FOOD & WINE, ANDREA ROBINSON, MS TV HOST AND AUTHOR, EMILY WINES, MS WINE DIRECTOR KIMPTON HOTELS

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Pretty in Pink: Sparkling Rosés from Around the World Raise your hand if you like bubbles! Raise both hands if you like pink bubbles! Wrap up your epicurean weekend with an incredible tasting of rosé sparkling wines from around the world. Wines will include domestic bubblies from California and Oregon and international standouts from France, Italy and beyond. We've put together an assemblage of style and palette that range from delicate peach to racy rouge. Learn how this spectrum of pink color is created as you taste along with our panel of bubbly experts. Santé! ON THE PANEL: KIM BETO DIRECTOR OF KEY ACCOUNTS SWS, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, ROBIN KELLEY O’CONNOR, ALPANA SINGH, MS BOARDING HOUSE

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KERRYGOLD PRESENTS

A N L D’S E R I p ARTISANAL BLUE CHEESE Cashel Blue the original Irish farmhouse blue cheese, handmade on the Grubb family farm near Cashel, County Tipperary, since 1984. Semi-soft and voluptuously creamy with a blue tang, this cheese ages beautifully, the flavors growing more pronounced over time .

p Craftsmanship. Tradition.

www.kerrygoldusa.com Ireland’s Artisanal Blue Cheese to be sold under the Kerrygold brand

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

Abreu Vineyards

David Abreu grew up in Rutherford, California in a family with farming interests. In 1980, he developed the Madrona Ranch Vineyard. David produced his first wine in 1986 from Madrona Ranch Cabernet Sauvignon and Cabernet Franc. His first commercial release was with the1987 Abreu Madrona Ranch.

Acacia Vineyard

Set just two miles from San Francisco's San Pablo Bay, Acacia Vineyard is in the heart of Napa Valley's Carneros wine region. This premium winegrowing region enjoys the cooling influences of the Pacific Ocean and summer fog, making it an ideal growing area for Pinot Noir and Chardonnay.

Ackerman Family Vineyards

In 2003, the Ackerman's produced their first commercial vintage after everyone who already came to love their wine told them it was time to start making more and selling it. This first release of Ackerman Family Vineyards 2003 Cabernet Sauvignon is designed to be a balanced, smooth wine that blends well with food.

Adami

Solid roots of effort and tradition are the foundation of wines that are exuberant and full of fruit. Following their grandfather Abele and father Adriano, Armando and Franco Adami have brought a refined technological approach to the art of producing some of the Valdobbiadene’s best spumantes.

Adelaida Cellars

Adelaida Cellars’ family owned vineyards include five distinct properties totaling 145 acres in the craggy, mountainous terrain of west Paso Robles. Adelaida’s diverse planting of 23 varieties emphasizes Rhône varieties, old vine Pinot Noir, dry farmed Zinfandel, and mountain-style Cabernet Sauvignon.

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.

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Alain Chavy

The Chavy family are one of the most established and most respected vineyard-owning families in Puligny-Montrachet. Alain and his brother Jean-Louis broke the family estate in two when they inherited from their father around 8 years ago. It’s agreed that the quality of both surpasses the family estate as it was.

Almaviva Winery

Almaviva is a Cabernet Sauvignon based Bordeaux blend grown and hand-crafted in the Puente Alto region of Chile’s Maipo Valley. This unique wine interprets the Chilean climate and soil with traditional French winemaking. Almaviva displays deep fruit character, balanced acidity and silky tannins that allow graceful aging.

Alejandro Fernandez-Tinto Pesquera, S.L.

Alejandro founded his own winery in 1972. Ten years later, the Tinto Pesquera winery boasted more than 200 hectares of vineyards. These are wines in which the wood is enormously respectful to the fruit; wines that gain in complexity and nuance without losing their original character. These are Pesquera red wines.

Alois Lageder

Founded in 1823, and now directed by fifth-generation proprietor Alois Lageder, Alois winery combines tradition and innovation. Alois Lageder is a synonym for the highest standard of quality in viticulture and winemaking for a sustainable, holistic corporate philosophy, and for a wide spectrum of cultural activities.

Anakota

Anakota is a collection of single vineyard, single varietal Knight’s Valley Cabernet Sauvignon wines that exemplify the rustic elegance of Mount St. Helena. The vineyards are brought to life as stressed vines struggle with rocky soils and challenging climatic conditions resulting in intensely flavored berries.

Arcanum

Arcanum Vineyard and Winery is the pseudonym for a home winemaking endeavor. The goal is to expand beyond its current size: a vineyard with more than two vines and a winery with a capacity beyond the existing 8.5 gallon fermentors.

Archery Summit

Since its inception in 1993, Archery Summit has been inspired by the remarkable growing conditions provided by the Willamette Valley. Archery Summit approaches each step of the wine making process with thoughtfulness and care so as to yield one of the finest and most luxurious Pinot Noirs available.

Arietta Wine

Arietta represents wines born of a passion for music. Rare wine specialist and wine auctioneer Fritz Hatton founded Arietta in 1996, producing small quantities of handcrafted Bordeaux-style wines from vineyard blocks in the cooler microclimates of Napa and Sonoma Mountain. Andy Erickson joined as winemaker in 2006.

Arkenstone Vineyards

High on Howell Mountain in the Napa Valley, Arkenstone ranch is home to 15 acres of organically farmed estate vineyards and state-of-the-art underground winery caves. Winemaker Sam Kaplan creates beautifully balanced and elegant estate wines including Cabernet blend (Obsidian), Sauvignon Blanc, and Syrah.

Au Bon Climat Winery

Founded in 1982, Au Bon Climat (translation: a well-exposed vineyard) produces internationally recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California’s Santa Barbara County.

Avissi

Avissi is a delectably fresh sparkling wine made from 100% Prosecco grown in Italy’s legendary Veneto region. In every glass, Avissi captures the very best of Italian style—it’s sexy and elegant, easygoing and friendly, delicious and delightful.

Beaulieu Vineyard

For more than 100 years, Beaulieu Vineyard has been dedicated to traditional wine handcrafting and state-of-theart winemaking innovation for bold, classic wines that honor their exceptional terroir.

Bergström Wines

Since 1999, the mission of the Bergstrom family has been to handcraft America’s greatest Pinot Noirs and Chardonnays from Oregon’s finest vineyards. With over 75 acres of estate holdings in four distinct appellations within the Willamette Valley, Bergstrom Winery crafts small lots of artisan-farmed, world-class wines. 186

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Beringer Vineyards

Beringer’s focus on excellence is illustrated in its commitment to sustainable practices and the wines express this attention to the environment. Each Beringer Napa Valley vineyard, with its own distinctive soil, climate and terrain, lends it-self to particular grape varietals.

Bernardus Winery

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

Black Stallion Winery

Located on Napa Valley’s scenic Silverado Trail, this state-of-the-art winery was designed for small-lot winemaking, and takes advantage of Napa Valley’s micro-climates. Winemaker Elaine St. Clair focuses her 27-plus years of winemaking expertise on blending this diversity into wines of depth and complexity with exquisite results.

Blackbird Vineyards

Founded in 2003 by Michael Polenske, Blackbird Vineyards is an artisanal producer of Pomerol-inspired wines from the Napa Valley. Planted in 1997, the estate vineyard is located in the heart of the Oak Knoll District—a region appreciated for its moderate climate and deep, gravelly soils.

Blain-Gagnard

Claudine Blain embodies the history and traditions of Burgundy: She is the daughter of Jacques and Josèphe Gagnard and the granddaughter of Edmond Delagrange, and her family maintains the well-established Gagnard-Delagrange property. Claudine and her husband, Jean-Marc Blain, manage the Blain-Gagnard estate.

Blue Hall

Blue Hall Vineyard sits in a broad saddle near the top of Howell Mountain at an elevation of 1,700 feet above Napa Valley. This three acre vineyard was planted in the new millennium year of 2001 and is divided into two farming blocks by a vernal creek that runs across the property.

Bodegas Cepa 21, S.A.

Founded by the Moro family, Cepa 21 is a stylish wine that reflects on inherited know-how and technology. It expresses the nexus between the traditional and the modern. Cepa 21 wines are aimed at consumers who seek analeptic sensations that develop in a subtle atmosphere; mellow in the mouth and boldly aromatic.

Bodega Chacra

Bodega Chacra is located in the Rio Negro Valley of northern Patagonia, 620 miles south of Buenos Aires. With dry, acrid climate protected by the surrounding desert, pristine air, and precisely defined seasons, the consistency of climate creates a consistency of wine from vintage to vintage.

Bodegas Emilio Moro, S.L.

Emilio Moro is a family-owned winery with over 120 years of history in Ribera del Duero and 173 acres of vineyards located at high altitude in Pesquera del Duero. With its first vineyards planted in 1932, the winery works with a pure clone of the Tinto Fino transplanted from their earliest vines.

Bodegas Y Viñedos Montecastro, S.A.

Modeled after the finest wines produced in Ribera del Duero, Montecastro has succeeded from its first vintages in creating wines unsurpassed in authenticity and breed. Founded in 2001, Bodegas y Viñedos Montecastro was a landmark project in Ribera del Duero by a group of Madrid professionals led by Alfonso de Salas.

Bodegas Y Viñedos Ortega Fournier, S.L.

Originally named Bodegas Hermanos San Juan López, the winery was built in 1979 with vineyards first planted in 1946. It was acquired by the Bodegas y Viñedos O.Fournier Group in 2002 with the vision of furthering the development of the winery and vineyards; it became one of the leading wineries in Ribera del Duero.

Bodegas Torremorón Sdad. Coop.

In 1957, a corporate initiative was launched by 57 viticulturists creating Torremoron. In 1990, expansions incorporated the latest technology, utilizing every resource necessary to guarantee a thorough control of the winemaking process, ensure maximum quality, and guarantee the future of generations to come.

Bodegas Vizcarra, S.L.

Since 1991, Juan Carlos Vizcarra has developed and aged fine wines. In 2007, the winery introduced a new facility driven by gravity, relying on natural pumping to produce intense aromas and soft tannins. Vizcarra is the acting enologist, leading the analyses and development of grape “microvinifications” from old plots. 187

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Boekenoogen Vineyard and Winery

Nestled atop the foothills in the heart of the Santa Lucia Highlands in Monterey County, California, lies family-owned and operated Boekenoogen Vineyards and Winery. We are dedicated to creating exceptional limited production wines. We currently produce superior Pinot Noirs, Chardonnays, and Syrahs.

Boroli

The rapid ascent of this mall, family-run winery, consisting of Cascina Bompe vineyard in Alba and La Brunella in Barolo’s Castiglione Falletto, is in part due to their consultant, noted enologist Beppe Caviola, Gambero Rosso’s “Winemaker of the Year” in 2002. Achille Boroli handles the winery’s daily operations.

BR Cohn

B.R. Cohn Winery is a family wine estate founded by Bruce Cohn in 1984. Surrounded by its prized 90-acre Olive Hill Estate Vineyards in the heart of the Sonoma Valley, this small production winery offers award winning, ultra-premium wines that emphasize balance, elegance and consistent high quality.

Brazin

Dare to be Brazin. Dedicated to Zinfandel—and Zinfandel only—Brazin’s adventure starts with some of California’s best vines, including some old timers planted more than 100 years ago. Brazin dials it up a notch with a collection of single vineyard wines that showcase this all-American grape variety.

Bridlewood Winery

Bridlewood Winery sits on a 105-acre estate on a high bench of ancient seabed facing the Pacific breezes of the Santa Ynez Mountains to the south and Purisima Hills and San Raphael Mountains to the north. The winemaker hand selects grapes from California’s renowned appellations and pours his passion into winemaking.

Brooks Winery

Brooks Winery seeks the natural balance in the vineyard and cellar to show the true expression of terroir in their Riesling and Pinot Noir. Both wines are perfectly suited to grow in the cool Willamette Valley climate. Their philosophy: The greatest depth, flavors and balance in a wine are achieved by blending.

Byron

Byron Winery is on the eastern edge of the Santa Maria Valley in Santa Barbara County. Our wines are a reflection of their surroundings. Every time you taste one of Byron's wines you are surrounded by the flavors, textures and scents that can only come from the Santa Maria Valley.

Cade Winery

Howell Mountain’s CADE Winery is Napa Valley's first organically farmed LEED Gold Certified Estate Winery. Winemaker Anthony Biagi crafts Cabernet Sauvignons that embody elegance, power, and ageability. CADE was founded by Gavin Newsom, philanthropist Gordon Getty and PlumpJack Winery General Manager John Conover.

Caldora

Innovative vineyard management, modern practices, and state-of-the-art facilities combine at Caldora to bring a new dimension on the classic wines of Abruzzo. The fruit is hand-picked and nurtured through the vinification process resulting in wine that best represents the area; an exceptional value.

Calistoga Ranch Winery

Complementing the rich heritage of Napa Valley, Calistoga Ranch is a luxury hotel designed to help you experience the full scope of wine country living. A culture of fine wine, world-class cuisine, and close friends surround the ranch. An on-site vineyard invites guests to share in the Napa Valley winemaking process.

Cambria Estate

Benchland is blessed with ancient, complex soils and produces wines that are supremely balanced and utterly profound. The Cambria Estate vineyard is located 17 miles from the Pacific Ocean in Santa Maria. It is a remarkable place for Pinot Noir, Chardonnay and Syrah.

Cameron Hughes

Cameron Hughes Wine is an American négociant that makes, imports, and distributes ultra-premium wine under five wine brands; The Lot Series, The Flying Winemaker, Hughes Wellman, Frunza and Zin Your Face. Founded by Cameron Hughes and Jessica Kogan, Cameron Hughes Wine began in San Francisco more than 10 years ago.

Capiaux Cellars

Capiaux utilizes cutting edge fermentation equipment paired with natural hands-on winemaking. The wines are naturally fermented and unfined to preserve their innate flavors and aromas. Minimal amounts of new oak are used. Capiaux Cellars specializes in small lots of vineyard-designated Pinot Noir from California. 188

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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.

Cardinale

Made from select lots of low-yielding vines, Cardinale is in essence, many wines merged into one. The flavor characteristics establish distinctive "footprints" of individual flavor components that lend complexity to the blend. In the bottle, Cardinale is a limited production classy Cabernet Sauvignon-based blend.

Carmel Road

Since 1999, Carmel Road has produced stunning Chardonnays and Pinot Noirs from some of Monterey’s finest benchland vineyards using a mix of proprietary and traditional Burgundian winemaking techniques.

Carpene' Malvolti

Passion and tradition, research and innovation, handed down from father to son for over 140 years: this is Carpenè Malvolti, the first company to submit quality Prosecco to the sparkling process.

Casa Lapostolle Wines

Casa Lapostolle has three different vineyards that produce Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Carmenere, and Syrah. The original cuttings were brought over from France in the last century and the old vines in Chile are healthy and descendant from great French lineage.

Casa Marin

One of the "most daring and innovative" vineyards in the country, Casa Marin is surrounded by the Chilean coastal mountains. The microclimate and variety of soils give birth to a unique terroir. The first 25 hectares were planted with Pinot Noir, Sauvignon Blanc, Sauvignon Gris, Gewürztraminer, and Riesling.

Casa Silva

Blending modernity and antiquity, Casa Silva is the oldest and most traditional in the Colchagua Valley. Vintage 2004 saw a new range of labeling where all wines are now under the Casa Silva banner. Oenologist Mario Geisse García was awarded the “National Grape growing and Winemaking Award” in 1990.

Caymus Vineyards

Caymus Cabernet is produced from select sites within the Napa Valley. Chuck believes that this range of select vineyards builds complexity and consistency for which the Caymus brand is known. Caymus replants on a 15-year rotation, believing that the best wines are produced from younger vines.

Chalone Vineyard

Perched 1,800 feet above California’s Salinas Valley, Chalone Vineyard is one of the few wineries in the U.S. growing grapes in limestone based soils, the same as in Burgundy. Today, the focus is on Burgundian-style Chardonnay and Pinot Noir as well as limited amounts of Pinot Blanc, Chenin Blanc and Syrah.

Champagne Delamotte

Delamotte is a Champagne house more than 250 years old—the fifth oldest Champagne house. It was founded in Reims in 1760 by François Delamotte, a vineyard owner.

Champagne Dom Perignon

Our uniqueness is a tribute to the inspired, visionary man who is considered the father of Champagne and made it his mission to create the “best wine in the world.” Since the very beginning, we have been pursuing an ideal based on a set of strong, simple principles. Dom Perignon is always a vintage wine.

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.

Champagne Krug

When Johann-Joseph Krug founded the Krug champagne house in 1843, his dream was to give his name to nothing less than exceptional champagne. To achieve this, he set a few rules, among which, the foremost rule is: never compromise on quality. 189

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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 first by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine.

Champagne Nicolas Feuillatte

The Centre Vinicole–Champagne Nicolas Feuillatte (CV-CNF) is the oldest union of producers of Champagne. It comprises 82 winemaking cooperatives representing 5,000-plus vineyards, and is situated on a hill in the commune of Chouilly, on the road leading to Pierry, and overlooks the community of Epernay.

Champagne Ruinart

Ruinart’s Champagnes owe their reputation to the cellar masters’ quest for perfection. By combining audacity and authenticity, they produce the purest Champagne and convey their specific ideas of excellence.

Champagne Veuve Clicquot

Clicquot’s signature non-vintage Brut is exudes crisp, full flavors, consistent quality and a celebratory yellow label. This classical dry Champagne is a blend of two-thirds black grapes for body, balanced with one-third Chardonnay for elegance. It has a persistent sparkle and golden Champagne color.

Chappellet Winery

Chappellet is focused on creating extraordinary age-worthy Cabernet Sauvignon that expresses the unique characteristics of the fruit from Pritchard Hill. The terroir of Chappellet's vineyards produces wines with great intensity and depth. For four decades, Chappellet wines have been highly sought after by collectors.

Chateau Cadillac

Chateau Cadillac dates back to the 17th century, and overlooks a 75-hectare estate. Located two miles west of Fronsac, the estate was bought in 1991 by Jean-Jacques Lesgourgues. The Cuvée JJ Lesgourgues is produced on 55 acres from the old grapes that grow in the slopes and the highest points surrounding the Chateau.

Château Cos d'Estournel

Château Cos d'Estournel is a winery in the Saint-Estèphe appellation of the Bordeaux region of France. It is also the name of the red wine produced by this property. The wine produced here was classified as one of fifteen Deuxièmes Crus (Second Growths) in the original Bordeaux Wine Official Classification of 1855.

Château d'Esclans

Enchanted by the Provence of which his father speaks of with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. He continues to combine his talent and knows how to these magical terriors, having given a new dimension to Provence Rosé.

Château d’Yquem

The infinite care and attention lavished on Château d’Yquem’s outstanding terroir, consolidated over the centuries by the Lur Saluces’ family, earned the estate the unique rank of Premier Cru Supérieur in the 1855 classification.

Château Guiraud

Château Guiraud’s signature is its historical blend; 35% Sauvignon Blanc & 65% Semillon, which offers a unique style to our wines. Our philosophy is to express our inclination towards excellence throughout nature. As such, we are the first and the only one of the 1855 Premiers Grands Crus Classés to obtain the organic certification.

Château Haut-Brion

By 1525, Jean de Pontac constituted the winegrowing estate of château Haut-Brion. In 1550, he built the north wing of the present-day château. His descendants, through the 17th and 18th centuries, with patient technological research, produced a new type of wine that became the original of all the great Bordeaux wines.

Château la Mondotte

The tiny vineyard at La Mondotte has recently reached its full potential and the tremendous success of the 1996 vintage has shown that Stephan von Neipperg has more than met the challenge. The 4.5 hectare La Mondotte vineyard is located east of the Saint-Emilion limestone plateau.

Château Lafite

Baron Eric de Rothschild said, “[The wine] opposes absolutely no resistance to being drunk, that’s the secret of Lafite.” This is evident in the winery’s rich history, which dates back to 1234. Chateau Lafite grows Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot. The vines’ average ages are 38 years old. 190

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Château Latour

Containing more than 750,000 vines, Château Latour vineyards is a mosaic in which all of the vines, some of which are more than 100 years old, contribute to the wines each year. Tended with patience and attention to detail, young vines grow in healthy development so that they can gradually replace the older ones.

Chateau Margaux

Time honored techniques prevail at Chateau Margaux. Grape harvesting is done by hand, and wine is fermented in oak vats before placed in new oak casks from the Troncais Forest for two years (most handcrafted by the estate's cooper). It’s racked several times and clarified with six egg whites per barrel after one year.

Château Mouton Rothschild

Purchased by Nathaniel de Rothschild of London in 1853, Chateau Mouton Rothschild is now owned by Philippine de Rothschild, his great-great granddaughter. The famous Barons de Brane owned the already well known vineyard in the 18th and early 19th centuries when it was known as Chateau Brane-Mouton.

Cháteau Pichon Longueville Comtesse de Lalande

The Pichon Longueville estate dates back to 1688-1689. In 1850, Virginie de Pichon Longueville, Countess de Lalande, and her two sisters inherited 3/5 of the vineyard from their father. In 1978, May-Eliane de Lencquesaing, inherited this beautiful property and devoted herself entirely to continuing the wine tradition.

Chateau St. Jean

Chateau St. Jean, with its gracious style, elegant architecture and inviting gardens and tasting rooms, is the quintessential Sonoma winery. Winemaker Margo Van Staaveren, who has celebrated more than 30 harvests at the winery, also produces Cinq Cepages, Cabernet Sauvignon blended from five complementary varietals.

Chateau Ste. Michelle Wine Estates

Chateau Ste. Michelle is Washington State’s founding winery, with some of the oldest and most acclaimed vineyards in the Columbia Valley. The winery combines Old World winemaking tradition with New World innovation and is best known for its award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon.

Château Valandraud

Château Valandraud is the fruit of an incredible amount of work done by a couple: Jean-Luc Thunevin and Murielle Andraud. Following the great success with their wine merchant business in Saint Emilion, they ambitioned to have their own vineyard and produce their own wine.

Cherry Pie Wine

Another innovative offering from winemaker Jayson Woodbridge, Cherry Pie is a limited production, 100% Pinot Noir made from Stanly Ranch in Carneros. The label, reproduced from an original painting, captures the rich, mouthwatering goodness of a cherry pie and captures the taste profile of the wine perfectly.

Cheval de Andes

Cheval de Andes wine is an Argentinean vintage born on the plates of Mendoza on the buttresses of the Andes Cordillera. Bordeaux-born Audebert works alongside Pierre Lurton of Cheval Blanc and Chateau d’Yquem in what he calls a “blend of Argentine knowledge of terroir, and French expertise.”

Cloudy Bay Winery

The Marlborough region is blessed with a maritime South Pacific climate that produces wines of fruit intensity. Widely regarded as the quintessential expression of the acclaimed Marlborough wine region, Cloudy Bay Sauvignon Blanc is noted for its vibrant aromatics, layers of pure fruit flavors, and fine structure.

Colgin Cellars

Colgin Cellars produces wines from exceptional hillside vineyards in the St. Helena area of Napa Valley. The finest neo-classical winemaking methods are used in concert with small yields, gentle handling, attentive sorting and meticulous blending to capture the distinctive terroir characteristics of each Colgin wine.

Comenge Bodegas y Viñedos, S.A.

Founded in 1999 by Jaime Comenge, Comenge sits on a hillside just outside of Curiel de Duero. The minimum twoyear maturation process is necessary in order to ensure that every bottle of Comenge is harmonious, aromatic and balanced. This unique process has resulted in numerous awards and editorial recognition.

Condado De Haza, S.L.

Condado de Haza reflects the bold and brilliant winemaking style of Alejandro Fernández, unrivaled master of Spain’s Tempranillo variety. Bottled after malolactic fermentation and 15 months in American oak, it can be enjoyed early yet will reward patient cellaring. 191

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Cultivate Wines

Our team has been the wine world for a long time. Between our small team we have produced over 20 wines rated 95 points or higher in the last 10 years. Wine is about sharing a bottle and building relationships. To support the community, we give 10% of our sales to education and basic human needs.

Cusamano

Brothers Diego and Alberto Cusumano are on the forefront of innovation in farming and winemaking. Working to tame the vineyards and understand the microclimates, they select grapes from three different estates. From this fruit, they coax a bright explosion of flavor, an expression of Sicily’s indigenous grapes.

D.R. Stephens Estate

Located in the beautiful Napa Valley town of Saint Helena, D. R. Stephens Estate focuses on two varietals: Cabernet Sauvignon and Chardonnay, with approximately 1,500 cases of wine (between both varietals) produced each year.

DANA Estates

Constructed around the original stone walls built in 1883 by vintner H.W. Helms, Dana Estates makes small lots of distinctive world-class wines. Architect Howard Backen worked closely with winemaker Philippe Melka to design a winery that offered the facilities to control all aspects of the vinification process.

David Arthur Vineyards

Known for bold, complex wines with structured character and elegance, David Arthur Vineyards is focused on producing distinctive wines in the Napa Valley utilizing estate grown fruit from vineyards on Pritchard Hill. With the bottling of the 2010 vintage, the winery celebrates 25 years of winemaking.

DFV Wines

DFV Wines is a portfolio of premium wines from a selection of the most desirable vineyards from notable California wine-growing regions. The winery harvests grapes from Napa, Lodi, Monterey and Sonoma to craft wines that express the diversity of these appellations.

D.O.5. Hispanobodegas, S.L.U.

Having pioneered Ribera del Duero’s international market since the early 1980s, Bodegas Gormaz is located in the Soria province, the highest altitude and least developed of the region’s sub-districts. It remains just outside the focus of major commercial development and offers an innovative approach to winemaking.

Dolce Wine

Created by the partners of Far Niente in 1985, Dolce embraces a deceptively simple philosophy: the pursuit of perfection in the art of late harvest winemaking. With a classic blend of late harvest Semillon and Sauvignon Blanc, Dolce is the only American winery dedicated to producing a single late harvest wine.

Domaine Andre Goichot

Founded in 1947 near Meursault, Maison Goichot is characterized by its family spirit. This modern winery combines high technology, productivity and aesthetics. Characterized by exceptional quality, the wines are offered on a wide range of appellations: Chablis, Côte de Nuits, Côte de Beaune, Cote Chalonnaise.

Domaine Chandon

When our founders came to the Napa Valley from France, they saw the unique climate and soil, and considered many grape varieties. Yet, after much experimentation, they reconfirmed the superiority of Pinot Noir, Chardonnay, and Pinot Meunier, the traditional varietals of French Champagne.

Domaine de La Vougeraie

Wine and Burgundy long ago formed an inseparable bond. The land and its wine here are united for the best and for always. At the dawn of the third millennium, Domaine de la Vougeraie was founded—a family affair, at once a boutique operation and one of the great names on both the Côte de Nuits and the Côte de Beaune.

Domaine Dujac

Jacques Seysses began his career as a winemaker in 1965 as an intern of Gerard Potel at Pousse d'Or. The experience paid off as he gleaned valuable information from the great Burgundian winemakers of the time. In 1967, he struck out on his own with the purchase of Domaine Graillet in Morey St Denis, which he renamed Domaine Dujac.

Domaine Weinbach

At the foot of the Schlossberg hill in Alsace stands one of the finest estates inFrance. 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. 192

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Domaines Paul Jaboulet Aine

Founded in 1834, the name Paul Jaboulet Aîné is synonymous with quality in the Rhône. Today, there is a renewed sense of energy and purpose. In early 2006, the Frey family bought Jaboulet and implemented sweeping changes to elevate Jaboulet to the summit of quality Rhône producer.

Domäne Wachau

Domäne Wachau is situated on a historic property on the north bank of the Danube in the small and prestigious region of Wachau. They produce Gruner Veltliner and Riesling at the top two of three classified levels of quality—Federspiel and Smaragd—from the region’s famed "Terrassen" or terraced vineyards.

Dona Paula

Dona Paula is comprised of passionate artists and detail lovers when it comes to taking care of vineyards. We have absolute respect for varietal and territorial traits. We believe that the Argentinean Malbec has unique personality and that these soils have a great potential for producing other premium varieties.

Duckhorn Wine Company

Duckhorn Wine Company has set the standard for American fine wine. The Duckhorn family includes Duckhorn Vineyards, Paraduxx, Goldeneye, Migration and Decoy. Focused on optimal grape selection, innovative winemaking techniques and a premium barrel-aging program, Duckhorn is founded on commitment to quality.

Dunn Vineyards

Dunn Vineyards produces 100% percent cabernet sauvignon, producing around 2,500 cases of Howell Mountain and about 1,500 cases of Napa Valley. The Howell Mountain wines consist of one hundred percent Howell Mountain fruit. The Napa Valley wines include up to15% Napa Valley floor fruit, the remainder from Howell Mt.

Educated Guess Wine

Educated Guess is crafted at Roots Run Deep Winery, which was founded in 2005 with the promise of producing unparalleled wines from the Napa Valley at reasonable prices. The winery sources grapes from the best producers in Oak Knoll, Yountville, St. Helena, Mount Veeder, Carneros and Rutherford.

EnRoute Winery

EnRoute was established in the Russian River Valley in 2007 by the partners of Napa Valley’s Far Niente winery. Devoted to producing Russian River Valley Pinot Noir, EnRoute introduced its first wine, Les Pommiers, in May 2009. Les Pommiers is named for the apple orchards that once flourished in the region.

Etude Wines

Etude Wines is the vision of founder Tony Soter. His goal was to make wines that would satisfy discerning consumersof California wine while deepening his understanding of the winemaker’s craft and the creative process. That commitment is exemplified by current Winemaker and General Manager, Jon Priest.

Far Niente

Far Niente produces estate bottled Napa Valley Chardonnay and Oakville, Napa Valley Cabernet Sauvignon wines that are renowned for their consistent house style and ability to evolve with extended age.

Ferrari Carano

Since 1985, vintage after vintage, Ferrari-Carano wines exhibit consistency, style and elegance. Don and Rhonda Carano’s commitment to quality and excellence is a reflection of their desire to produce memorable wines that enhance the pleasures of gracious entertaining.

Figge Cellars

Figge Cellars is a boutique winery committed to making single vineyard designated wines from various appellations in Monterey County, California. Figge handcrafts five wines and 2,500 cases each season: Chardonnay, Pinot Noir, and Syrah.

Flowers Vineyard & Winery

Walt and Joan Flowers knew they wanted to produce their favorite varietals, Chardonnay and Pinot Noir; what they didn’t know was that their path would lead them across country to Northern California’s rugged Sonoma Coast. However, a small classified ad brought them there.

Foppiano

Nestled in the Sonoma County hills sits Foppiano Vineyards, Foppiana has a 160-acre estate in the acclaimed Russian River Valley. The Foppiano family has farmed this land for five generations. Winemaker Natalie West specializes in four varietals: Sauvignon Blanc, Chardonnay, Pinot Noir and an opulent Petite Sirah. 193

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Freemark Abbey

One of the first 16 wineries in the Napa Valley, Freemark Abbey possesses a long history that is deeply entwined with the region’s ascendancy to fame. Freemark Abbey was the only winery invited to present both red and white wines in the 1976 Paris Tasting, the event that put Napa on the map.

Futo

The Futo estate vineyards and winery are located in the western hills of the Oakville appellation. Cabernet Sauvignon is the predominating varietal, though several acres consist of Cabernet Franc, Merlot and Petit Verdot. Retaining focus and finesse, the culmination of these efforts is a wine we simply call Futo.

Gaja

Founded by Giovanni Gaja in 1859, Gaja Winery has been owned and operated by four generations of the Gaja family. They own 250 acres of vineyards in Piedmont. The Gaja Winery has continuously evolved in ways that have always focused on meticulous care of and attention to the quality of its wines.

Gallo Signature Series

Crafted by third-generation winemaker Gina Gallo, the Gallo Signature Series offers three distinct, elegant wines that celebrate the family’s estate vineyards in Sonoma, Napa and Monterey Counties.

Gargiulo Vineyards

Gargiulo Vineyards is a family winery committed to handcrafting exceptional wines from two Oakville estate vineyards, Money Road Ranch and 575 OVX. Gargiulo wines represent the culmination of research, responsible farming, rigorous selection and a philosophy dedicated to a vivid expression of these vineyards.

Garnet Wines

A Garnet Pinot Noir has been produced every year since 1983 and sets the highest standard for both style and value. Garnet is produced by Silverado Winegrowers, a respected grape grower in California for over 25 years, farming cool climate Pinot Noir vineyards in Carneros, Sonoma Coast and Monterey.

Gary Farrell

A visionary producer of Russian River Valley Pinot Noir and Chardonnay for over 30 years, Gary Farrell Winery is, today, still defining the category, crafting small-lot, artisan wines that capture the balance and stylistic elegance of some of the most prestigious vineyards in the AVA.

Gemstone

A 1,300 case production family-owned estate winery located in the Yountville appellation. Winemaker: Philippe Melka. Wines: Gemstone Estate Cabernet Sauvignon (500 cases), Facets of Gemstone Estate Red Blend (700 cases) and Facets of Gemstone Chardonnay (60).

Gloria Ferrer Winery

Gloria Ferrer Caves & Vineyards is the gateway to Sonoma Wine Country, located 40 miles north of San Francisco. The winery cultivates 385 acres in Sonoma Carneros and produces a range of sparkling and still wines.

Goldeneye Winery

The Goldeneye Winery is dedicated to the production of world-class Pinot Noirs. It is located in the heart of Anderson Valley along the migratory pathway of the Goldeneye duck. Dan and Margaret Duckhorn’s vision for the Goldeneye was to craft a distinctive California Pinot Noir of equal to the Duckhorn Merlot.

Gramercy Cellars

Great wine begins with the best grapes. Gramercy Founder and Master Sommelier Greg Harrington spent his career overseeing some of the most prestigious wine programs in the country. His goal is to find balanced wines with limited new oak influence that taste of a specific place.

Grgich Hills

Grgich Hills Estate, located in the heart of Napa Valley, is family-owned and operated and practices the art of winemaking by crafting food-friendly wines known for their consistency, quality, and longevity. Great wines start in the vineyard, which is why our estate vineyards are certified organic and Biodynamic.

Grieve Family Winery

Grieve Family Winery produces less than 800 cases annually of our primary varietal, sauvignon blanc, from our estate vineyard in Lovall Valley. Along with artisan winemaker Michael Terrien, we believe Lovall Valley is the ideal place to grow and make America’s finest Sauvignon Blanc. 194

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Gruet Winery

Founded in 1984, Gruet Winery has climbed to the echelons of domestically produced sparkling wine. Today, Gruet is recognized on an international level, producing seven method champenoise sparkling wines of amazing quality. Please join us in celebrating 25 years of adding a little sparkle into everyday.

Hahn Family Wines

Hahn SLH Estate wines epitomize the appellation as well as the passion and commitment of the Hahn Family. These wines are produced completely in the Santa Lucia Highlands—from the fruit of our 650 SLH vineyard acres to barrel and finally to the bottle—at Hahn Estates Winery.

HALL Wines

HALL St. Helena is California’s first Gold LEED® Certified winery! Owners Craig and Kathryn HALL employ organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending to extract the quintessence of Napa Valley Cabernet Sauvignon.

Harlan Estate Wines

H. William Harlan, the founder of Harlan Estate, had a vision to produce a California "First Growth.” Harlan Estate is the result of a twenty year search for prime hillside vineyards, culminated by the patchwork acquisition of 230 acres above the fabled Rutherford-Oakville beachlands.

Hartford Court

Hartford Family Winery was founded in 1994 by Don and Jenny Hartford. The winery is located in Forestville, California and specializes in single vineyard wines hand-crafted by Winemaker, Jeff Stewart.

Heitz Wine Cellars

Celebrating 51 Years. The Heitz family has produced a dazzling portfolio of wines, highlighted by their internationally acclaimed vineyard-designated Cabernets. The second generation continues to burnish that reputation, producing wines that are unsurpassed in quality and consistency.

Hidden Ridge Vineyard

Founded by Lynn Hofacket & Casidy Ward, Hidden Ridge is an extreme Mountain Terrain Vineyard located on the West side of Spring Mountain; in the Mayacamas Mountains, just inside Sonoma County. 100% Cabernet planted on 55 acres in 21 blocks with elevations ranging from 900 to 1700 feet and as steep as 55%.

Hirsch Vineyards and Winery

Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard on the extreme Sonoma Coast in 1980. It has become a leading source for premium pinot grapes. Since 2002, Hirsch has been producing its own pinot and chardonnays under winemaker Ross Cobb.

Hirtzberger

Considered one of the top producers in the Wachau, Hirtzberger's small productions of wines are known equally for their aging potential as their intense style. Situated in a 600-year-old house at the base of the famed Singerriedel vineyard, Hirtzberger is a master of balancing the full properties of the fruit.

Hoegaarden

Hoegaarden is the original Belgian wheat beer crafted by inventive villagers of the Belgian village Hoegaarden. The beer has origins dating back to 1445 and offers superior smooth refreshment with the surprising taste of wheat beer.

Hourglass

Hourglass has expanded to encompass two vineyards, the original Hourglass Vineyard and the new Blueline Vineyard. Crafting highly expressive wines reflective of a sense of place, it is the human interaction with that place that makes wine unique and special. Winemakers, Bob Foley and Efren DeHaro.

Hundred Acre

Hundred Acre has been a perennial super-star since the inaugural 2000 vintage. This is the project of proprietor, Jayson Woodbridge with winemaking guru, Philippe Melk. Ask anyone who has ever asked about their favorite Cabernet ever- the Hundred Acre Cabernets are right there at the top!

Hunt Cellars

Hunt Cellars is located in Paso Robles, Hunt Cellars thrives in its rich diversity of soils and superb growing climate, all of which contribute to Hun Cellars’ unique styles of wine making along with the spirit of graciousness and traditional American values. 195

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Inama

Giuseppe Inama, who gradually acquired a total of thirty hectares in the most enviable sites, founded the estate in the 1960s. Stefano, Giuseppe’s son, assumed control of winemaking in 1992. The vineyard holdings exist almost exclusively on the Monte Foscarino, in the heart of the Soave Classico district.

Inception Wines

Just over one year in business, Inception Wine’s roster of fine dining establishments in L.A. and Beverly Hills are clearly a testimonial to the quality and value that we offer in our Pinot and Chardonnay. We are looking forward to pouring for you!

Intrepid Wine Company

At the conclusion of a bibulous lunch, two friends, bored by the sameness of wines within their budget, decided to set off in search of varietals that defied the norm. They journeyed through Italy; calling on families in places no tourist would ever find unearthing wines that seldom made it beyond the nearest village.

Iron Horse Vineyards

A pioneer in the Green Valley appellation within the Russian River area of Sonoma County, the Iron Horse family is building a legacy of prestige sparkling wines and estate-bottled Chardonnay and Pinot Noir within a “holistic” environment of natural balance, cultivation and love of the land.

J. Lohr Vineyards and Wine

Founded in 1972, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate vineyards in Monterey County, Paso Robles and Napa Valley. From this world-class palette of fruit, J. Lohr produces three tiers of awardwinning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series.

Joel Gott Wines

For the past 14 years, Joel Gott Wines has been geared toward blowing people away with what’s in the bottle. Joel is no stranger to the world of wine and food, having created Gott’s Roadside with his brother Duncan Gott.

Jordan Vineyard and Winery

Since 1976, the Jordan family has been heralded for its elegant wines, culinary excellence and gracious hospitality. Today, second-generation vintner John Jordan continues to build upon the legacy of his parents, preserving the timeless winemaking qualities of balance, finesse and food affinity.

Joyce Vineyards

Joyce Vineyard Winery specializes in 100% artisan handcrafted wines. Frank Joyce and son Russell live by premium fruit selection, hand sorting, long cold soaks and small vessel fermentation with the use of gravity to create elegant wines. Each wine is made barrel by barrel with minimal handling and maximum attention.

JUSTIN Vineyards & Winery

JUSTIN Vineyards & Winery is family-owned and operated, making estate-grown and produced wines in the Paso Robles appellation of California’s Central Coast. Their desire is to make world class wines with emphasis on Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques.

Kamen Estate Wines

Robert Kamen is best known for his screen writing career producing blockbuster films Taps, Karate Kid, A Walk in the Clouds, Taken and more. Robert found his second calling in 1979 as a vintner of organic and biodynamic, world-class mountain Cabernet. Vineyard Manager, Phil Coturri. Winemaker, Mark Herold.

Kendall-Jackson

One of the “truths” we live by here at the winery is that outstanding wines can only be made from exceptional fruit. Our Kendall-Jackson Estate Vineyards are found atop cool coastal mountains, rocky ridge tops and rolling hillsides, places where the climate, soil and vine come together to create remarkable grapes.

Kim Crawford

Kim Crawford Wines combines winemaking excellence with a vision for exploring new boundaries. Always embracing wine's most expressive flavors, the winemaking style is simple: let the natural flavors of the grape flow through to the final product, creating distinct New Zealand wines that captivate the senses.

Kongsgaard Wine

Fifth-generation Napa natives, Maggy and John Kongsgaard began planting The Judge vineyard on the Kongsgaard family land near Napa in the 1970s. The inaugural Kongsgaard wines came in 1996. Producing The Judge, Chardonnay, VioRous, Syrah and Cabernet Sauvignon, Kongsgaard makes powerful, graceful wines. 196

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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.

Kutch Wines

In the pursuit of creating the highest quality wines possible, Kutch Wines beleives, “wine is made inThe vineyard.” Following that philosophy, we strive to use well positioned, cold climate sites, with appropriate soils. AtKutch, wines are allowed to express all of the natural greatness of their vineyard origins.

La Crema

Since 1979, La Crema is long known as a pioneer in cool-climate artisan winemaking. From our home in the Russian River Valley we have explored and developed California’s finest coastal regions, uncovering vineyards where coastal wind and fog allow the grapes to ripen slowly, delivering complex aromas and flavors.

La Jota Vineyard

La Jota was founded in the 1890s by Frederick Hess, who purchased 327 acres from the Rancho La Jota land grant to plant vineyards. Today, we continue the tradition of La Jota by producing Cabernet Sauvignon, Merlot and Cabernet Franc from our estate vineyards on Howell Mountain.

La Marca

La Marca winery joins tradition and innovation, ensuring the highest quality product. In 2007, the winery was awarded a “Top 100 wines of the Year” by Wine Spectator. With its quality, iconic name, and contemporary package, La Marca offers consumers a vibrant alternative and fresh tasting at a reasonable price.

Ladera Vineyards

Ladera Vineyards sits at 1,800 feet atop Howell Mountain in Napa Valley. It is a restored 1886 stone winery with18,000 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.

Lassegue

Château Lassègue’s vineyards, located in Saint-Emilion, France, enjoy an exceptional East/South and South/West sun exposure, bathing the vineyards in sunlight from dawn to dusk. The light, paired with Vigneron Pierre Seillan’s micro-cru winemaking philosophy, create wines which exemplify this renowned terroir.

Layer Cake Wines

Jayson Woodbridge’s grandfather gave him his first glass of wine and told Jayson wine was like his grandmother’s layer cake–layers of flavors, aromatics and textures that were made from the layers of soils under the vine. The mission is to make wine that is stunningly good, yet affordable.

Leffe

Leffe is a beer brand owned by InBev Belgium, the European operating arm of the global Anheuser–Busch InBev brewery giant. There are several beers in the range, and they are marketed as Abbey beers. They are brewed in large quantities and are widely distributed.

LIOCO

LIOCO is the result of a years-long conversation between Matt Licklider (a seasoned wine import specialist) and Kevin O'Connor (wine director at Michelin Two-Star Spago-Beverly Hills) about whether California could produce a true "wine of origin."

Lokoya

The Lokoya name honors the Native American tribe who lived on Mount Veeder in the western mountains of the Napa Valley prior to the arrival of viticulture in the 19th century. Paying tribute to those who farmed these Napa soils before us, Lokoya Cabernets reflect the soils and microclimates of the Napa Valley.

Louis M. Martini

Louis M. Martini is dedicated to producing rich and distinctive Cabernets from the most prestigious vineyards in Napa Valley and Sonoma County. Third-generation winemaker Michael Martini strives to craft rich, distinctive Cabernet Sauvignons that reflect the terroir and capture the essence of the prestigious vineyards. 197

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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.

Lungarotti

The Lungarotti family is credited with having pioneered the creation of the first DOC in Umbria, Torre di Giano. Still a driver of the region today, Lungarotti creates great examples of the regional whites and reds alike.

MacMurray Ranch

MacMurray Ranch is a producer of Pinot Noir and Chardonnay whose passion is inspired by the Ranch’s unique sense of place. Located in the heart of the Russian River Valley, the original homestead at MacMurray Ranch was settled over 150 years ago by the Porter family.

Maggy Hawk Vineyard

Maggy Hawk vineyard produces block-designated Pinot Noir from one of the last vineyards before the final stand of redwoods just before you reach the Pacific. The wines are modeled on the concept of Burgundy, with the subtle differences of flavor derived from different exposures, facings, slopes and clonal selections.

Marchesi Antinori

The Antinori family, throughout its long history, has always personally managed the business. Tradition, passion and instinct have made Antinori one of the leading Italian producers of fine quality wines.

Marcassin

Marcassin is so small that the wines have actually been made at the Martinelli winery in Russian River Valley. Located on the Sonoma Coast, the Marcassin vineyard is planted 50/50 Chardonnay and Pinot Noir and is about 10 acres in size. Some fruit is sourced from other neighboring vineyards.

Masi Agricola

The history of Masi Agricola is that of its vineyards in the Venetian region. Masi produces only prestigious Venetian wines from native grape varieties, and it is the leading producer of Amarone.

Massimo Prestige Vineyards

Massimo literally means “big”—and these fine wines deliver on that promise with authenticity, complexity and, bigtime flavor. The wines are monumentally rich and flavorful, showcasing grape varieties poised at the forefront of discovery from prestige vineyards located in the world’s most sought-after wine regions.

Matanzas Creek

Matanzas Creek didn’t just breathe new life into the area, it helped revolutionize the entire industry and, in the process, put Bennett Valley back on the map. And now, over 30 years after the release of its first vintage, Matanzas Creek stands at the forefront of California viticulture.

Merryvale Vineyards

Merryvale Vineyards is a family-owned Napa valley Winery dedicated to passionate winemaking and the fine art of living well. Merryvale is world renowned for rich, powerful Cabernet Sauvignons and Chardonnays and the iconic Bordeaux-style red blend, Profile.

Meteor Vineyard

Meteor Vineyard is an exciting new winery in Napa Valley that captures the incredible potential and complexity of the best wines of Napa Valley while retaining a restrained and elegant old world approach.

Miner Family Winery

Situated along the scenic Silverado Trail in Napa Valley’s renowned Oakville appellation, Miner was founded in 1998 by husband and wife team Dave and Emily Miner. Winemaker Gary Brookman has been at the helm for over a decade, crafting stylistically pure and balanced wines.

Moët & Chandon

In 1743, Claude Moët, who had been a wine trader in Epernay, founded the Maison Moët. His grandson, Jean Rémy Moët, then transformed this trading company into the world's leading luxury brand, which has been the veritable embodiment, around the world, of the genius of champagne. 198

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Moone-Tsai

Combining the extraordinary grapes that come from Napa Valley’s most coveted vineyard blocks, winemaking talents of Philippe Melka; Mike Moone and MaryAnn Tsai proudly present Moone-Tsai wines: rare and remarkable cabernets characterized by the subtle balance of refinement, structure, power, and finesse.

Mt. Brave

Mt. Brave is a tribute to the pioneering spirit of those who settled the rugged terrain of Mt.Veeder during the 1800s and an homage to the Wappo Indians, "The Brave Ones." Mt. Brave’s Cabernet Sauvignon, Merlot and Malbec reflect the balance between rugged winegrowing and elegant winemaking in each vintage.

Newton

Newton Vineyard was named by Robert Parker as one of the World’s 100 greatest Wine Estates. It is a spectacular winery with terraced vineyards, on the dramatic slopes of Spring Mountain. The winery is known for naturally fermented, unfiltered wines handcrafted with estate-grown fruit from Spring Mountain and Carneros.

Nickel & Nickel Vineyard

Nickel & Nickel exclusively produces 100 percent varietal, single-vineyard wines that best express the distinctive personality of each vineyard. Nickel & Nickel’s portfolio includes single-vineyard Cabernet Sauvignon, Chardonnay, Merlot, Syrah and Zinfandel.

Nino Franco

There is a distinctive style about this Prosecco, reflective of the family who makes it. The Franco family produces classic, meticulous, and refined Prosecco. Drivers of the DOCG and pioneers in the heart of Valdobiadne, Nino Franco is truly a Prosecco that turns the ordinary into something stylish.

Noble Vines

Not all vines are created equal. Noble Vines marries the most admired vine types with the perfect vineyard locations and climate. The result is rich, luscious and structured fruit. Our winemakers use this as the foundation to craft innovative wines with concentrated flavors, silky fruit and supple tannins.

Numanthia Wines

Bodega Numathia was founded in 1998. The estate is located in Valdefinjas, a small village of Toro in Northwest Spain. The region has been associated with winemaking since the Roman Era. Grapes are grown from low-yielding old vines, which are up to 140 years old.

Opus One Winery

Opus was founded as a joint venture between Baron Philippe de Rothschild (Château Mouton Rothschild) and Robert Mondavi to create a single Bordeaux style blend based upon Napa Valley Cabernet Sauvignon. The creation of this winery in 1978 added an air of respectability to the burgeoning Napa wine region.

O’Shaughnessy Estate Winery

The winemaking style is contemporary, utilizing cutting edge fermentation equipment paired with natural hands-on winemaking. Our emphasis is on balance; the concentrated nature of the grapes from our estate vineyards needs to be in balance with the flavors and aromas in order to produce the most harmonious wine.

Outpost Wines

Capturing the essence of the land’s rugged terrain, Outpost creates world-class Zinfandel, Grenache, Cabernet Sauvignon and Petite Syrah from our own hand-cultivated, organically farmed 42-acre estate vineyards.

Ovid

Ovid’s vineyards and winery are 1,400 feet above Napa Valley. Ovid is highly committed to sustainable farming and business practices. The winery uses gravity-flow throughout the winemaking process and is green-certified and solar-powered. Ovid is a blend of the four Bordeaux varietals and artfully crafted to stand the test of time.

Pacific Rim

Pacific Rim Wines is a distributor and importer of award winning boutique wineries specializing in small lots of handmade artisan wines. More than a distribution center, we are marketing partners for the wineries that we represent.

Page Wine Cellars

Inspired by the idea of creating distinctive wine, Page Cellars gathers together premium Napa Valley grapes to produce our wine in the grand Bordeaux tradition.

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Palmaz Vineyards

Palmaz Vineyards' winemaking and aging takes place within the living rock of Mount George, in a maze of tunnels and lofty domes. In the complete winemaking process at Palmaz Vineyards, wine never comes in contact with a pump. This gentle handling gives Palmaz wines their unique “hand-made” quality.

Papapietro Perry Winery

Papapietro Perry Winery grew from a hobby to a business in 1998 because of a passion for Pinot Noir. That passion continues today for Ben Papapietro and Bruce Perry as they strive to continually produce Pinot Noir that exemplifies the flavors and characteristics of both the grape and the terrior.

Parsonage Village Vineyards

Located in Carmel Valley, California, Parsonage Village Vineyard was created with the goal of growing a small quantity of the finest quality grapes to produce powerful wines of intense flavor.

Patz & Hall

Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends, Donald Patz, James Hall, Anne Moses and Heather Patz. They have turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California's most celebrated artisan wineries.

Paul Hobbs Wines

Meticulous vineyard management followed by minimally-invasive winemaking techniques allows us to produce wines that express their vineyard origins with finesse, complexity and authenticity. We have built our portfolio from the ground up on a foundation of strong, collaborative relationships.

Paul Lato Wines

Close proximity to California’s Central Coast and the Pacific Ocean provides the ideal micro-climates necessary to create great wines. Owner Paul Hobbs puts special emphasis on working with magical places tended by inspired viticulturists, seeing them as an integral part of his success in winemaking.

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.

Philippe Colin

Using the facility his father built outside of Chassagne-Montrachet, Colin began vinifying part of the family holdings with the 2004 vintage and has supplemented his acreage with some negociant grapes, essentially from the vines of his grandfather Georges Deleger and from his grandfather's brother Robert Deleger.

Pierre Matrot

Situated south of Dijon in the département of Côte-d’Or, Meursault is a Burgundian village famous for white and red wines. Wine of this region is the reflection of its terroir and its vintage. The first step in preserving the characteristics of my wines is to carry out careful and attentive work in the vineyards.

Pine Ridge Vineyards

With meticulous attention to detail and a knowledge developed over 30 years of continuity, Pine Ridge Vineyards produces wines that showcase 200 acres of premier estate vineyards across five renowned appellations in the Napa Valley.

Pio Cesare

Pio Cesare winery was founded in 1881 by our great great-grandfather Cesare Pio, one of the very first wine producers to believe in the great potential and quality of Barolo and Barbaresco.

Pisoni Vineyards

Gary Pisoni exudes passion—for adventure, for family, for grape growing, for wine. He has managed to combine all of these by pouring his enthusiasm and energy into Pisoni Vineyards & Winery.

PlumpJack Winery

Founded in 1995 and focusing on crafting exceptional Oakville cabernet sauvignon from its estate vineyards, Winemaker Anthony Biagi produces wines that pay tribute to their terroir. PlumpJack has earned the reputation for producing wines that exhibit full-bodied richness, elegant aromatics and ripeness. 200

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Ponciago

Villa Ponciago is a centuries old domain with an ancient history. In 2008, the Henriot family purchased the domain in Fleurie, together with 48 hectares of prime vineyards. The strength of the terroirs, the quest for quality, the expertise of the winemaking team, small yields produce exceptional Fleurie wines.

Protos B. Ribera Duero De Peñafiel, S.L.

Founded in 1927, Bodegas Protos was the first in the Ribera del Duero region (Protos means “the first” in Greek). Success is based on our traditions plus the best modern technology, from the 1.2 miles of corridors under Peñafiel Castle–some dating from Middle Ages—to the new building designed by Sir Richard Rogers.

Provenance Vineyards

Provenance is a leader in the renaissance of Rutherford, Napa Valley's premier Cabernet Sauvignon appellation. We focus on Rutherford Cabernet Sauvignon, plus produce smaller amounts of Napa Valley Merlot and Rutherford Sauvignon Blanc.

Puiatti

Vittorio Puiatti developed what is now Italy’s dominant white wine making technique, frequently called the "metodo Puiatti." They use 100% stainless steel during fermentation and aging. The result is wine that is quintessentially pure, intensely varietal, rich in fruit, and possessing a high level of acidity.

Ramos Pinto Wine

Founded in 1880 by brothers Adriano and Antonio, Ramos Pinto is still run today by their heirs, Joao Nicolau de Ameida and Jorge Rosas. Joao Nicolau de Almeida, the enologist has been responsible for conducting research that eventually designated five official native varietals recommended for the Duoro region.

Realm Cellars

Realm Cellars was founded in 2001 by Juan Mercado and Wendell Laidley with a simple mission of producing superior quality, small production, hand-crafted wine from Bordeaux culled from some of the most distinctive Napa Valley vineyards.

Ribera del Duero

Ribera del Duero provides excellence in the Spanish wine category. With an extreme climate suited for grape growing, Ribera represents the pinnacle of Spanish winemaking and the ultimate expression of Spain’s noble red grape: Tempranillo.

Ridge Vineyards

Since 1962, Ridge has championed single-vineyard winemaking, searching California for those rare sites where climate, soil, and varietal are ideally matched. Our aim is to guide the natural process using traditional methods. We strive to produce exceptional wines from distinctive fruit.

Roar Wines

As third-generation growers, Roar Wines produces small lots of wine that are a pure reflection of the Santa Lucia Highlands and in particular the signature flavors of our vines, specializing in small lots of Pinot Noir, Syrah andChardonnay.

Robert Mondavi Winery

Founded in 1966, Robert Mondavi Winery was the first major winery built in the Napa Valley. With the philosophy that great wines reflect their origins, Robert Mondavi Winery pursues the fullest expression of the terroir of its Napa Valley Vineyards producing wines that stand among the world's finest.

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 complete ownership of its vineyards and the addition of oak-aged reserve wines to each year's blend or cuvée.

Roessler Cellars

Since its inception, Roessler Cellars has become one of the premiere producers of hand-crafted Pinot Noirs in the U.S., sourcing fruit from many of the finest coastal vineyards available from Santa Barbara, California, to Portland, Oregon.

Rombauer Vineyard

The Rombauer Family is committed to producing and marketing wine of superior quality with the goal that the Rombauer Vineyards brand will become recognized around the world. We integrate the Rombauer Family values of hard work, dedication, commitment and integrity in all we do. 201

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Rosenblum Cellars

From humble beginnings as a passionate home-winemaking operation, Rosenblum Cellars has evolved into one of North America’s most acclaimed wine producers. Working with fruit from all over California, founders Kent and Kathy Rosenblum continue to helm this one-of-a-kind shipyard winery.

Round Pond Estate

Located in the acclaimed Rutherford region of Napa Valley, California, Round Pond is a family-owned and operated estate designed around our vineyards, gardens and orchards. The limited production estate wines, olive oils, and vinegars reflect our family’s dedication to crafting the finest in wine and food.

ROY Estate

On the eastern side of Napa Valley, in the foothills of the Vaca Mountains, there is a secluded vineyard, the vineyard of ROY Estate. The mission of ROY Estate is to produce the very best wines possible from this tiny valley within a valley.

Royal Tokjai

The Royal Tokaji Wine Company, founded in Hungary in 1990, has become one of the most defining wineries in Tokaj. Producing single-vineyard wines, made from the first growth vineyards of Mezes Maly, Nyulaszo, Szt Tamas and Betsek, Royal Tojai is the acknowledged leader of the renaissance of this legendary Hungarian wine.

Saldo Wine

The word "saldo" has different meanings in different languages. In Spanish, it refers to "balance on hand.” It can also mean "from here and there." Each vintage of Saldo represents the best of the best lots made by Dave Phinney from vineyards across Northern California.

Sandhi Wines

Sandhi is a new wine being introduced by Rajat Parr and Charles Banks. Sandhi produces Pinot Noir and Chardonnay with a focus on select vineyards of Santa Barbara County. Sandhi signifies a union essential to the production of wine: the collaboration between man, earth and vine.

Saracco

Luigi Saracco, the great-grandfather of Paolo, began growing Moscato grapes in the early 1900s. Paolo Saracco grew up in the vineyards. At an early age he had a desire to make wine using his family’s name. Upon completion of his enological studies, he experimented with winemaking techniques, and vineyard management.

Scarecrow

Bret Lopez and his wife Mimi DeBlasio have settled on the Rutherford estate and assembled a passionate team to craft this very special wine that is Scarecrow. Vineyard manager Michael Wolf and winemaker Celia Welch have been with the project since it's innaugural release in 2003.

Scarpetta

Scarpetta is a collaborative effort of Master Sommelier Bobby Stuckey and Chef Lachlan Patterson of Frasca Food and Wine in Boulder, Colorado. Their old vine Barbera is from the Monferrato hills, the Pinot Grigio from the hills of Friuli-Venezia Giulia, and Timido is from a vineyard originally owned by the Count of Trento in the Colli Orientali.

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.

Scheid Vineyards

The Scheid family produces premium varietal wines in Monterey and San Benito counties, including such favorites as their Pinot Noir, Chardonnay and Sauvignon Blanc.

Selección De Torres, S.L.

Celeste is the Torres family’s most recent release from their newly acquired winery in Fompedraza, a small village near Peñafiel in the heart of the Ribera del Duero. The winery was bought with the idea of experimenting with small production wines while maintaining artisanal wine-making methods.

Silver Oak

For nearly 40 years, the Duncan Family has been dedicated to producing only the finest Cabernet Sauvignon and crafting it in a style that is uniquely Silver Oak. Their Cabernet Sauvignon is sourced from the highest quality vineyards, aged exclusively in American oak and bottle aged. 202

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Skipstone Ranch Vineyards

Renowned Winemaker 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, extensive culinary gardens and a stunning 30-acre amphitheater shaped vineyard.

Skylark Wine Company

Skylark Wine Company is a collaboration between Boulevard Restaurant Wine Directors John Lancaster and Robert Perkins. During their tenure at Boulevard, they have 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.

Snowden Vineyards

For three generations, our family has been farming red wine grapes located on the eastern slope of the Napa Valley. The vineyards are planted well above the valley floor, protecting them from temperature extremes, on well-drained perlite soils. The wines from this site are layered, powerful and harmonious.

St Helena Winery

Previously, our fruit was sold to highly-acclaimed wineries. For invited guests only we offer a one-of-kind experience with some of the most sought after fruit in Napa Valley and hand crafted wines made by Aaron Pott.

Staglin Family Vineyard

Founded in in 1985 by Shari, Garen, Brandon and Shannon, Staglin Family Vineyard takes pride in the tradition of family ownership and participation. With an uncompromising commitment to quality, our mission is to produce world class wines that reflect the distinctive character of this historic Rutherford Bench estate.

Stags’ Leap Winery

Stags’ Leap Winery’s 240-acre estate, including 90 acres of vineyards, is one of California’s earliest wine estates, with the first vintage dating back to 1893. The portfolio boasts a reputation for Cabernet Sauvignon and Petite Syrah with a complete range of wines showing elegance, finesse and intensity.

Stella Artois

Stella Artois is a brand of supreme worth and quality. It is the number1 Belgian beer in the world and is distributed in over 80 countries world-wide.

Sterling Vineyards

Our winemaking team believes that our wines should express true varietal character. We craft each wine with this in mind, choosing gentle techniques tailored to bring out the aromas and flavors that each grape variety develops in the terroir it likes best. The resulting wines shine anywhere with intriguing complexity.

Stonestreet

High above California's Alexander Valley stand the towering Mayacamas Mountains, home to Stonestreet's rugged Alexander Mountain Estate. Here, we are truly a guest of nature, subject to both its bounty and its whims, which serve as a constant reminder that we are merely custodians to this remarkable place.

Tablas Creek

Tablas Creek Vineyard is the result of a decades-long friendship between the Perrin Family of Château de Beaucastel and Robert Haas. The families created a partnership in 1985 and in 1989 purchased a 120-acre property in the hilly Las Tablas district of west Paso Robles for its similarities to Châteauneuf du Pape.

Tasca d'Almerita

Tasca d’Almerita is the history of wine making in Sicily, five estates of which Regaleali is the most iconic and authentic one and it's considered the “think tank” of Sicilian enology.

Tenimenti Luigi d'Alessandro

Some twenty years on from our first experiments, with vineyards that have reached 15 years in some parts, Tenimenti d'Alessandro is increasing its investments in the quality of the wines produced. They are doing so with illustrious vine-growers Luca Currado and Christine Vernay.

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. 203

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Terrazas de los Andes Winery

Poirier and Moët & Chandon decided to set up its first ever vineyards outside of France. In 1999, after decades of experimenting with sparkling wine production, Moët Hennessy Wine Estates and Bodegas Chandon Argentina opened Terrazas de los Andes Winery.

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.

The Black Bottle

Following his dream, Mark Russo, the creator of the California Cult Wine Classic, has launched The Black Bottle winery with the philosophy “exceptional farming with attention to the details.” Grapes are sourced from select vineyards in Napa appellations. The Black Bottle is a medal-winning Cabernet.

Tre Rose

The Chianti hills surround Montepulciano and the elegant Borgo Tre Rose Hotel, within one of the vineyards of the Tenimenti Angelini Group: the Tre Rose Estate. Tenimenti Angelini was born in November 1994 with the acquisition of three Tuscan wine producers by the Angelini family.

Tokaj Hétszolo

A favorable climate, unique soil and grape varieties prone to “noble rot” produce Hétszolo wines of exceptional harmony and unique complexity, a velvety quality and flavor characteristic of loess soil.

Tolaini

When Pierluigi Tolaini left his Tuscan home as a young man for America he had a dream that he would make his fortune and some day return to Italy and settle down. When Pierluigi returned his quest was to produce Tuscan wines that would be second to none. His vineyards are in Montebello

Trefethen Family Vineyards

After 40 years and three generations, the Trefethen family has stayed true to their vision of creating a classic wine estate by never purchasing outside grapes. They take extraordinary care of two sustainably farmed vineyards in the Napa Valley Oak Knoll District, and craft wines that speak eloquently of their place.

Trinchero Family Estates

Wines bearing the Trinchero Napa Valley label are luxury class, single-vineyard wines from our Napa Valley estates. The Trinchero family has been making wine in the Napa Valley since 1948, and Trinchero Napa Valley serves to honor the legacy of founder Mario Trinchero.

Tolaini

From the outset, the Tolaini mission has been to embrace the region's rich tradition in culture and life by creating great wines that celebrate Tuscany.

Tor Kenward Family Wines

Our winemaking philosophy: constantly striving for the best, whatever it takes. Tor works exclusively with small cooperage houses in France to ensure we have the best barrels, and uses natural yeasts for both primary and secondary fermentations. Grapes are hand sorted, and our wines are crafted in very small cuvees.

Twomey Cellars

The Duncan Family founded Twomey Cellars in 1999 with the same philosophy as Silver Oak: create food-friendly wines that are deliciously drinkable upon release. At Twomey this philosophy is applied to creating a variety of single vineyard and handcrafted wines including Merlot, Pinot Noir and Sauvignon Blanc.

Tyler Florence Wines

Chef Tyler Florence got into the wine business in 2006 with the production of a single barrel of 2006 Dry Creek Zinfandel. He joined Michael Mondavi of Folio Fine Wine Partners to expand Tyler Florence wines including a Carneros Pinot Noir. Florence is actively involved in harvest and blending. Winemaker: Rob Mondavi.

Val di Suga

With vineyards situated on different sides of the hill of Montalcino, including the famed Spuntali vineyard on the south west slope, Val di Suga owns 120 hectares of which 55 are under vine. Their ability to use fruit from three different zones allows them to produce wines of great balance and harmony. 204

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Vérité

The geographic diversity of Vértié’s growing region in Sonoma County is mirrored in our estate vineyards, where soils, aspects and microclimates in our mountain and hillside vineyards vary dramatically from block to block, creating what we think of as vineyards within vineyards: the heart of our terroir philosophy.

Vesevo

Grape growing and wine production has taken place in Campania since before the time of Homer, interrupted only be the eruption of Mount Vesuvio. Over time, lava crumbled leaving fertile, mineral rich soil in its place. Vesevo, has carefully chosen vineyard areas and is equally careful about when they harvest.

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.

Vin Divino

Vin Divino is an importer and national sales and marketing agent for a carefully and strategically selected portfolio of distinctive wines from around the world. All of our brands are real brands, tied to the land, cultivated and nurturedby people for whom making wine is a life choice.

Viña Arnaiz, S.A.

The Viña Arnaiz winery and vineyards are located in Haza, Burgos. On even hillsides, 383 acres of traditional Tinta del País are grown beside new varieties like Cabernet Sauvignon and Merlot. Underground cellars dating to the 8th Century demonstrate a historic tradition and the elegant aging potential of the wines.

Viñedos Y Bodegas Garcia Figuero, S.L.

Founded by José & Maria García and Milagros Figuero in 2001 in La Horra, Viñedos y Bodegas García Figuero is family-owned with a prime growing location on the banks of the Duero River. They come from a proud heritage of winemakers, and farm 110-plus acres of vines up to 60 years old, producing the Figuero wines.

Vincent Girardin

Founded in 1992 and located on the Eastern edge of the Napa Valley overlooking LakeHennessey, this extraordinary mountain top estate features 82 individual vineyard blocks, three distinctive soil types, and a range of elevations and exposures. Kuleto Estate produces a small portfolio of exceptional estate-grown wines.

Vineyard 7 & 8

Vineyard 7 & 8 is a small family producing winery located at 2,000 feet on the top of Spring Mountain, a journey that was begun in 1999 by the Steffens family with the intent of producing world-class wines that highlight the appellation.

Vineyard 29

Under the stewardship of Chuck and Anne McMinn since 2000, Vineyard 29 has become one of Napa Valley’s most elite Cabernet producers. We rely on unmatched vineyard sites and classic winemaking techniques to handcraft our Vineyard 29 Estate, Aida Estate and Cru wines.

Wild Horse

At Wild Horse Winery & Vineyards, the free-spirited attitude, driving curiosity and passion for fine winemaking make us unique. Located South of Paso Robles, we have been crafting compelling wines from the best vineyards on the Central Coast for 30-plus years. The wines are “Unbridled. Like No Other.”

William Hill Estate

For three decades, William Hill Estate has crafted distinctive, elegant Napa Valley wines, earning the Estate legendary status in the Napa Valley community. The 200-acre estate, of which 140-acres are planted, curves between Silverado Trail and Atlas Peak Roadin the picturesque hills known as the Silverado Bench.

Wind Gap Wines

Wind Gap Wines is Pax and Pam Mahle’s small winery located in Forestville, west Sonoma County. The wines are made from grapes sourced from cool climate vineyards and range from esoteric bottlings of rare grape varieties like Trousseau Gris, to very pure expressions of Chardonnay, Syrah and Pinot Noir.

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With Appreciation and Gratitude the J.R. Rouse Real Estate Team Helps our Clients reach their Real Estate Goals and Desires.

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ALL ANY OF OUR TEAM MEMBERS TODAY TO DISCUSS THE CURRENT VALUE OF YOUR HOME OR THE POSSIBILITIES OF PURCHASING REAL ESTATE IN TODAY â&#x20AC;&#x2122;S MARKET.

EITHER

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David Yntema

DRE# 01299649

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Jan Pratt 01442211 831-402-2017 jan@jrrouse.com

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