Los Angeles Food & Wine - 2012 Epicure by CLM_MRY

Epicure

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MICHELLE BERNSTEIN

DANIEL BOULUD

THERE ARE COOKS. THERE ARE CHEFS. AND THERE ARE MASTERS.

MASAHARU MORIMOTO

MICHAEL SYMON

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MICHAEL CHIARELLO

DEAN FEARING

The Lexus Culinary Masters

CHRISTOPHER KOSTOW

Lexus is proud to be a founding partner of the 2012 Los Angeles Food & Wine Festival. SM

ÂŠ2012 Lexus.

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JUST THE RIGHT AMOUNT a unique luxury resort & casino / 877 552 7778 /

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SECOND ANNUAL LOS ANGELES FOOD & WINE

CO-FOUNDERS David Alan Bernahl, II Robert Weakley CULINARY Mark Ayers - Corporate Executive Chef Matt Biencevenga - Chef Dory Ford – Chef Dorothy Maras-Ildiz - Culinary Liaison Josellyne Del Rosario – Culinary Liaison EVENT OPERATIONS Anand Menon - Vice President, Operations Caryl Chinn - Executive Director, Los Angeles Food & Wine Beth Lane - Event Manager – Lexus Grand Tasting Shawn Davis – Event Manager – Nokia Plaza Michael Weisberg – Event Manager – Cooking Demonstrations Kristina Marler – Event Manager – Power Lunch Series Tobias Peach - Event Manager – After Hours Tonyia D. Sampognaro - Senior Event Coordinator Michael Smith – Epicurean Assistant Margo Daniels - Volunteer Coordinator Claudia Sawyer - Tickets & Registration Lead Megan Greeley – Operations Support Petra Bergstein – Operations Support

The New Dining Neighborhoods of Los Angeles

The Sommelier Throughout Time

CONTENTS

Welcome Letter

Our Partners

The New Dinning Neighborhoods of Los Angeles

Sommelier Nation

The Sommelier Throughout Time

Schedule of Events

EPICURE Andrea Stuart – Editor Lesley Balla – Contributor Michael Cervin – Contributor Jason Kessler – Contributor Bonnie Graves - Contributorr

Cooking Demos

The Chefs

PUBLIC RELATIONS Wagstaff Worldwide

114

The Sommeliers

116

Featured Panelist & Personalities

127

Wine Tasting Notes

141

The Wineries

154

Special Thanks

SPONSORSHIP, MEDIA AND PR James Velarde - Vice President, Brand Relations Sarah Potter - Media & Press Relations Amber Jacroux - Sponsorship Support Lead Craig Bixel - Sponsorship Support Michael Vanderbilt – Sponsorship Support WINE Lara Sailer Long -Executive Wine Director Andrea Fulton - Cellar Lead Bonnie Graves - Seminar Lead Seth Kunin - Sommelier Lead FINANCE Lisa Kohrs - Chief Financial Officer Aimee Pasley - Finance Michaela Weakley - Finance

CONTRIBUTING DESIGN Iatesta Design, Carmel, CA WEBSITE DESIGN AND DEVELOPMENT 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 2nd Annual Los Angeles Food & Wine was produced in collaboration with The Monterey County Herald Gary Omernick, Publisher Robert Powell, Advertising Director Meena Lewellen, Special Sections Coordinator Graphic & Content Designers: Lucia Fernandez Vanessa Ramirez THE MONTEREY COUNTY HERALD 831.646.4301 www.montereyherald.com

NEITHER THIS MAGAZINE NOR ANY OTHER ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHERS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF COASTAL LUXURY MANAGEMENT, TRADEMAKRS, 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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SECOND ANNUAL LOS ANGELES FOOD & WINE

WELCO ME

Los Angeles Food & Wine Co-founders

Robert Weakley

David Alan Bernahl, II

LETTER

There are few things more enjoyable the concept of creation. The ability to take a mere idea and bring it to life is one of the most rewarding endeavors one can experience. When that idea becomes reality and begins to take shape, forming its own personality, it becomes art in motion. Especially when it creates its own culture, provides jobs and careers for countless individuals, positively impacts local charities and initiatives, and celebrates an entire industry of which we all are so very proud. Los Angeles Food & Wine Festival is now that story. Entering our Second Annual Festival is like a dream come true. It’s no surprise that the last year went by in a flash! It’s unreal to think back on the number of amazing partners and individuals that came together to create this behemoth culinary showdown. Nearly 70 events across four cities! Carrying on Wolfgang Pucks’ 30-year tradition of raising funds for St. Vincent’s Meals on Wheels made it even more serious of an endeavor... but proudly, we were able to raise $400,000 towards this amazing local charity in our inaugural year. A precedence has been set, and now with energy, enthusiasm, and excitement, we and an amazing group of committed partners from around the country will continue to raise the bar on LAFW. Our goal is to create one of the greatest events on the planet; one of which every Angeleno can be proud, not just for the quality and the caliber, but also for the positive impact we can make together in our local communities. Not enough thanks and appreciation can go to the unparalleled team of individuals and brands that allowed this to come into existence. Our partners at Food & Wine Magazine and Lexus have journeyed with us on every endeavor and stood by our side while we have conjured up some crazy ideas… this probably being one of them. AEG and L.A. Live have not only helped our vision become reality but have helped us to make it better at every turn. What can we say about the man who paved the way for this to even be a possibility? Wolfgang Puck worked for 30 years on the American Food & Wine Festival donating millions to St. Vincent’s Meals on Wheels. With his partnership and support, we’re so honored to continue his mission and vision for creating one of the greatest culinary events in the world. We could not be more thankful or appreciative that you’ve decided to join us to celebrate our Second Annual Los Angeles Food & Wine Festival. Each and every one of you that have come out to share in one of our favorite pastimes of eating and drinking has helped to make an impact on our message and our commitment to local charity. We hope you enjoy yourself more immensely than you could have imagined. We raise a glass to you, to our chefs, our sommeliers, our wineries, our partners... and to you LA, for being coolest city in the universe

JOIN US ON:

#pbfw

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F&W’S BEST M OBIL E GUIDES

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SECOND ANNUAL LOS ANGELES FOOD & WINE

Thank You to Our Sponsors

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SECOND ANNUAL LOS ANGELES FOOD & WINE

Thank You to Our Sponsors

www.montereyherald.com

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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.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

THE NEW DINING NEIGHBORHOODS OF LOS ANGELES BY JASON KESSLER Every major city is a collection of neighborhoods, but in the

Waterloo & City was first on the scene when it opened in

urban sprawl of Los Angeles, each neighborhood seems to take

May 2010. The traditional British gastropub serves up local,

on such a distinct identity that sometimes it's hard to believe

seasonal ingredients in global preparations with an eye towards

they fit together at all. From the free-spirit beachy cool of Santa

the imperial reach of Great Britain. Here you'll find a chilled

Monica to the hipster-or-die attitude of Echo Park, Angelenos

Thai gazpacho on the same menu with an Indian butter

flock to the hood that fits them best. For major foodies, the best

chicken pizza slathered with murgh makahni sauce and

restaurants have historically been anchored in the center of the

mozzarella. Chef Brendan Collins shows off his skills with some

city – areas like Beverly Hills, West Hollywood, and Hancock

of the best charcuterie in town. All of his terrines and pates are

Park. Now that the food scene has exploded in LA, chefs are

made in-house and Collins pushes the envelope with

branching out to neighborhoods off the beaten path for the

unconventional offerings like rabbit and pistachio or smoked

chance to serve incredible food without wasting all of their

tongue and carrot with sweet and sour chilies.

money on rent.

Right next door, you'll find A-Frame from food truck mastermind Roy Choi of Kogi fame. The food here is described as modern picnic and it's really a melting pot of the flavors that represent the major ethnic groups of Los Angeles. You've got Asian going head-to-head with Latin American and the results are delicious. “Cracklin Beer Can Chicken” features both kimchi and salsa, clam chowder comes with lemongrass and green curry, and “churros” are really deep fried pieces of pound

Waterloo & City

cake. It may seem culturally confusing, but one bite and you'll be hooked. To top it all off, the building (an old a-frame, hence the name) used to be an IHOP, so it's nice to know that international cuisine has always had a home here. Newest to the scene is The Corner Door, just up the street from Waterloo and A-Frame. With exposed brick and a long communal table flanked by high black stools, this place is going for a casual and intimate vibe with a menu to match. Start off West Culver City

with some roasted and fried brussels sprouts or cider-glazed

Culver City reinvented itself over the past decade and

chicken wings with chipotle and brown sugar before moving on

instead of auto parts stores and car dealerships, Downtown

to a main course like the grilled cheese oozing with comté or

Culver City has become a dining destination for people all over

the duck confit with rainier cherries, pickled cauliflower, and

LA. In the past two years, however, a new Culver City dining

almonds if you're in the mood for something more substantial.

hub has emerged. In West Culver City, just past the 405, you'll

Your best bet might be to organize a West Culver Crawl and

find a stretch of Washington Blvd. with a growing group of

hit all three restaurants in one evening to really get a sense of

restaurants that reflect the breadth of the LA food community.

what this great neighborhood is doing these days.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

is and can be. Following in the footsteps of Wurstkuche, LinkWaterloo & City 12517 W. Washington Blvd. Culver City, CA

n-Hops is serving up a veritable zoo in tube form. Pheasant with

90066 (310) 391-4222 waterlooandcity.com

cognac, marsala boar, and salmon chipotle are just a few of the

A-Frame 12565 W. Washington Blvd. Culver City, CA 90066

more exotic choices. There's also a long list of vegan options (Atwater has apparently become a vegan mecca) and over

(310 398-7700 aframela.com

twenty different beers on offer, including neighborhood suds The Corner Door 12477 W. Washington Blvd. Culver City, CA

like Eagle Rock Brewing Co. and Golden Road. Atwater

90066 (310) 313-5810 thecornerdoorla.com

Village is lucky to be home to the newest entrant in LA's encased meats renaissance.

Golden Road Brewing 5430 W. San Fernando Rd. Los Angeles, CA 90039 (213) 373-4677 goldenroad.la Link-n-Hops 3111 Glendale Blvd. Atwater Village, CA (323) 426-9049 linknhops.com

oad

Downtown It seems like people have been talking about Downtown

R Golden

LA's revival for years now. With new development going up all over and a whole slate of exciting restaurants opening in the past year, the revival is finally in full effect. Downtown LA has become a bonafide destination. Old guard favorites like Patina and Water Grill have reinvented themselves with new chefs while newcomers from Little Tokyo to the Financial District are

Atwater Village On the complete other side of town, Atwater Village is a sleepy neighborhood right next to Glendale that's started to wake up and appeal to the cool young families that have moved to the area. It takes a lot for people in Los Angeles to go east of

making their mark and establishing Downtown LA as the one of the best dining neighborhoods in the city. In its first incarnation, Mo-chica served exquisite Peruvian food from the equivalent of a mall food court. Since their move to the edge of the Jewelry District, though, the setting has

the 5, but with two new entries into LA's burgeoning beer scene, don't be surprised if you hit a little more traffic on that

finally caught up to the food. Brash graffiti covers the walls and

Glendale Blvd. exit. Golden Road Brewing Company isn't the first brewery in Los Angeles, but it's the first one that sells its beer in cans. It may not be very conveniently located, but that's because this is a working brewery in addition to being a full-service pub. High ceilings, long tables, and twenty beers on tap featuring ultrafresh Golden Road brews and curated choices from other

menu is an eclectic mix of bar food with a surprisingly large roster of vegan choices. Get the hearts of palm ceviche or stay traditional with a huge Bavarian style pretzel because beer and pretzels were made for each other. Stay in the brewpub spirit with Link-n-Hops, a sausage and

Water Grill

breweries make this the place to be on a Sunday afternoon. The

beer restaurant that will expand your notion of what a sausage

NEIGHBORHOODS Conâ&#x20AC;&#x2122;t on pg 28 21

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SECOND ANNUAL LOS ANGELES FOOD & WINE

St. Vincent Meals On Wheels 2200 West Third Street, Suite 200 Los Angeles, CA 90057 213-484-7327 ● Fax 213-484-5323 www.stvincentmow.org

WELCOME! For the second year, we are thrilled to be the recipient of proceeds from this amazing citywide LA celebration. We thank Los Angeles Food & Wine for their support of the mission of St. Vincent Meals on Wheels not only by highlighting the most highly regarded chefs and vintners in the world, but also by underscoring the difference this support can make to our homebound seniors at risk for hunger without us all. Our wonderful long time supporter Wolfgang Puck has joined with LAFW to help St. Vincent Meals on Wheels change lives. The inaugural year of Los Angeles Food & Wine, provided $400,000 to St.Vincent Meals on Wheels. Simply put, 57,000(!) hot nutritious meals were delivered throughout the city to seniors in need – each one with compassion and the dignity our seniors so deserve – all due to LAFW. 2012 LAFW, promises to be another hit year. And while we are all enjoying dinner with some of the best chefs in the country and drinking extraordinary wines, we will also be helping make a true difference in our community. Much thought and effort and planning have gone into making this four day city-wide, City of Angels event an experience to remember, a unique celebration of Food and Wine, all in the spirit of giving something back to a cause that is so worthy of your support, St. Vincent Meals on Wheels. Imagine being hungry…imagine being alone. As the largest privately funded Meals on Wheels program in the country, we depend on partnerships such as this one to ensure we continue to prepare and deliver 4,700 meals or more a day throughout Los Angeles. We do this for our vulnerable seniors, regardless of their ability to pay. By attending these fantastic events, you are also providing the financial support for the next hot meal for a homebound senior. That makes me feel good. I hope it makes you feel good too. After 35 years, St. Vincent Meals on Wheels’ commitment to serve L.A.’s hungry and homebound seniors is stronger than ever, but without our friends, our mission would go unfulfilled. We thank each of you for attending these events and raising your voices on behalf of those who have no voice. And have so few options. And who are hungry. We celebrate you and all you do to help transform the lives of those in need for the better, one meal at a time.

Sincerely and with gratitude,

Sister Alice Marie Quinn Sister Alice Marie Quinn, D.C. Executive Director St. Vincent Meals on Wheels

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SECOND ANNUAL LOS ANGELES FOOD & WINE

NEIGHBORHOODS Conâ&#x20AC;&#x2122;d from pg 25 chef Ricardo Zarate's menu follows suit with Peruvian specialities flashing a little punk rock soul. Ceviches are on point, the lomo saltado is a stellar version of the staple, and there's an even an alpaca-lamb hamburgesa if you're feeling

Umamicatessen is hard to describe, but essentially it's a reverse food court. Instead of going to a bunch of different stands to cobble together a meal, everything come to you. There are five different kitchens operating here, so you can mix-and-match from Chris Cosentino's P!GG (serving pork in all its glorious forms); the ubiquitous Umami Burger; deli favorites from The Cure featuring matzo ball

The Corne r Door

adventurous. Eat here and you can skip the trip to Lima.

soup and breads baked by Micah Wexler of Mezze (but not the pastrami!); and a great end to your meal with coffee and doughnuts from Spring for Coffee and & a donut, respectively. It's a lot to take in, but for the indecisive, there's no better restaurant concept. The newest kid on the block is Soleto from the restaurant group behind ultra-chic spots like Katana and BOA Steakhouse. Just opened in July, this casual trattoria joins Drago Centro and Bottega Louie as the go-to spots for Italian food downtown. Comfort is the name of the

calamari, and homemade meatballs and sausage. Wash it all down with some limoncello (also made in-house) for the full trattoria experience.

Mo Chika

game at Soleto with options like chicken parmesan, fried

Mo-chica 514 W. 7th St. Los Angeles, CA 90014 (213) 6223744 mo-chica.com Umamicatessen 852 S. Broadway St. Los Angeles, CA 90014 (213) 413-8626 umami.com/umamicatessen/ Soleto 801 S. Figueroa St. Los Angeles, CA 90017 (213)622-

All over Los Angeles, new pockets of restaurants are popping up to entice Angelenos to get out of their comfort zones and explore the city like never before. Instead of heading to the same old place right down the street, get in your car and check out one of these up-and-coming culinary destinations for a brand-new treat. In a massively expansive city like Los Angeles, you owe it to your palate

Umami Catess en

3255 innovativedining.com/restaurants/soleto

to take advantage of the sprawl.

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OUNDATION THE F OF THIS FAMILY IS

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SECOND ANNUAL LOS ANGELES FOOD & WINE

SOMMELIER NATION BY BONNIE GRAVES For many of us in the business, wine is just that – business. It’s difficult to explain to outsiders that one does not, in fact, sit around drinking wine all day. Tempting, but that’s just not what a sommelier does. (And for the record folks, it’s pronounced “some-mullYAY” – not “Somalia,” a fine country in Africa, nor “summon-ya,” what one’s mother does before dinner.) But what for many years was a baffling career choice has now become one of the fastest growing job sectors in the hospitality business. The swelling ranks of sommeliers in the US can be attributed to two major factors: increased domestic wine consumption and a little thing called the internet. According to data compiled by the Wine Market Council in

amalgam of waiter, academic and accountant. A great

2011, table wine consumption reached an all-time high of 291

sommelier must have strong restaurant service skills and a head

million cases with the US now ranking ahead of both France

for both quirky facts and critical figures. Math ultimately

and Italy for total consumption, albeit not on a per capita basis.

trumps minutiae though because beverage cost will make or

(We sommeliers do the heavy lifting to make up for American

break a restaurant every time. It’s fine to have a savant-like

teetotalers.) The US also now ranks fourth in the world for

ability to recite the indigenous grapes in, say, Georgian

overall wine production, which is remarkable based on the

sparkling wine (Tsitska, Chinuri, Goruli Mtsvane, Mtsvane

relative infancy of our industry when compared to established

Kakhuri and Saperavi for the record) but sales data and

European markets. Simply put, Americans are making and

inventory overhead call for the accountant more than the

drinking more wine than ever before and with that thirst comes

academic. In a difficult economy, the sommelier is often the

a parallel thirst for knowledge. Cue the internet. While many

first to be let go and that’s a shame because a profitable, well-

decry the rise of dubious wine bloggers and reviewers with little

managed beverage program is something no great restaurant

to no professional experience, the internet has opened up the

can do without.

previously insular world of wine to a whole new generation of enthusiasts.

Becoming a sommelier is itself a complicated and sometimes

Many of these enthusiasts are looking to enter the wine

contentious route. Master Sommelier Jay James, an icon of the

business, too, and a role that was often reduced to a Gallic

Vegas restaurant scene and mentor to many in the business,

cartoon of tastevin-totin’ snootiness is suddenly very au

notes that he “grew up in Atlanta, Georgia dreaming about

courant: the sommelier. He, and increasingly she, is a weird

playing guitar in a rock band (which he did) and flying jets

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SECOND ANNUAL LOS ANGELES FOOD & WINE

(which he did not), and got into the wine business by accident

just ask him, or better yet, follow him @Sabato3.

– just like the rest of us.” It is an accidental career choice for a

1) You just became a Master Sommelier at long last. What's your

lot of wine professionals who got into the game while pursuing

best piece of advice you'd offer to colleagues interested in pursuing

other interests. Many sommeliers were once teenage busboys or

this course of study?

undergraduate waiters … or under-employed New York actresspoets who had a handy knack with French and Spanish (guilty as charged). This on-the-job training in restaurants remains essential. For sommeliers as for chefs, simply having a culinary degree or a certification after your name is often less important than the people with whom you’ve trained. That said, the Court of Master Sommeliers, a British import whose American

Surround yourself with passionate people, and teach your staff. The more you prepare for staff trainings and seminars, the stronger your foundation. Oh and maps!!! It makes memory retention so much easier as you have a visual reference to fall back on. 2) Clichéd but we to have to ask it – you’re marooned on a desert island with only one bottle of wine. What is that bottle?

members quite charmingly employ a very royal lexicon, has positioned itself as the most important credentialing organization in the US. A soon-to-be-released indie film “SOMM,” chronicles the grueling study habits of Padawan learners in pursuit of the coveted “M.S.” or Master Sommelier title. It’s a long and arduous road and, for those that achieve the distinction, is the highest affirmation a professional

I'm guessing it's going to be warm on this island and we’ll have no glasses to swirl and savor so I'm going to enjoy a Dönnhoff Schlossböckelheimer Kupfergrube Riesling Spätlese. Straight from the bottle. 3) Do you have a favorite if unusual food and wine pairing that you think really sings in harmony? Ajax Tavern’s Parmesan Truffle Fries and Clos de Mesnil. The

sommelier can attain. Here at the second annual Los Angeles Food & Wine, we’ve assembled an amazing team of sommeliers who are tirelessly

juxtaposition of the common French fry and one of the greatest Champagnes on the planet is so wrong that it feels so right!

working to ensure that great wine and great service are part of

Dana Farner

your Epicurean experience. From local LA favorites to rising

Dubbed the “indie-rock

somm stars from around the country, these wine experts bring a

goddess sommelier” by

wealth of knowledge with them. With over a hundred

Pulitzer Prize-winning critic

sommeliers converging in Los Angeles for LAFW, it’s an

Jonathan Gold, Dana Farner

unparalleled opportunity to learn about wine from the brightest

is one of Los Angeles’ best-

in the biz. Below are four sommeliers, stars in their own right,

known wine professionals.

who explain how a passion for wine became a career and talk

An accomplished actress

shop about some favorite bottles.

and singer, Dana first fell in love with wine while

Sabato Sagaria, M.S.

working the floor in

One of the classiest and wittiest guys in the business, Sabato just passed the final third of the Master Sommelier exam this year so by all means, buy the guy a glass of bubbly if you see him. Based at the iconic Little Nell in Aspen, where he oversees all the hotel’s F&B programming, Sabato epitomizes both voluminous knowledge and unfailingly gracious service. He may well be the “mostinterestingsommintheworld” –

NYC. In 2006, she relocated to Beverly Hills where she’s since rocked the wine program at CUT, Wolfgang Puck’s steakhouse concept in the Four Seasons’ Beverly Wilshire property. Dana is a thoughtful sommelier who is always ready to expose guests to something outside their comfort zone in pursuit of the perfect pairing. 1) As a female sommelier in the restaurant business, do you see the industry changing in its perception of women? Any particular challenges associated with being a lady somm? At least once a week one of my servers will tell me that they

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SECOND ANNUAL LOS ANGELES FOOD & WINE

asked a guest if he wants to see the sommelier and they say,

sits on the faculty at the Culinary Institute of America in Napa

"Sure! Send him over." There are more and more women in

Valley, where she shares her passion for great wine with a new

our field doing a spectacular job, but the perception remains

generation of students.

that somms are men. That being said, those same guests are

1) You've worked in some fancy, Michelin-starred environments

thrilled when I come to the table and I can count on one hand

without ever seeming pretentious. As a sommelier, what you do you

the number of times I've perceived any prejudice against my

consider quality service when you dine out?

recommendations because of my sex.

I have a long list of qualities I look for in service when I dine

2) You work at CUT, one of the premier steakhouses in the

out, but the authentic characteristics I regard the most highly

country. What are your thoughts on big cab - here to stay or do

are: graciousness, professionalism, and friendliness. It is also

you find guests open to non-trophy reds when pairing with

important that servers are knowledgable and capable. And

beef?

emotions show; positivity and happiness are part of a

Hmmm. I'd have to say yes to both questions. Many of my

professional demeanor.

guests are open to trying something new. I have lovely

2) How do you go about translating your experience as a sommelier

selections of Syrah, Nebbiolo, and Grenache as well as a

to your students at the Culinary Institute of America? Any trends

section on my list called "Native and Displaced Reds" full of

you see in the student body make-up these days?

esoteric treats to pair with meat. In the last few months I've

It is an honor to instruct the next generations of sommeliers.

been featuring a new wine by the glass each week for Four

My hope is that they find the joy and rewards of service and

Seasons Wine Wednesdays. I've poured a Cannonau di

that they enter the work force as motivated and conscientious

Sardegna and crazy Carignan-dominant blend from Bonny

as when they arrived at the CIA. We’re lucky to have a diverse

Doon. People love them! But I sell more California Cabernet

and international student body. It has been thrilling to have

Sauvignon than anything else. California grows good Cabernet

Culinary Arts graduates enroll in our advanced Wine &

grapes! And I'm seeing lower alcohol levels and less oak use so

Beverage Studies program. Today's young chefs are more

those grapes can really shine. They're good with steak and I'm

interested in wine and front-of-the-house operations than ever

happy to recommend them.

before. There is also a greater desire to learn about all

3) If you and your wife could share one bottle of wine on your 50th

beverages: spirits, beer, sake, coffee and tea.

wedding anniversary, what would it be?

3) Was there a particular bottle of wine that solidified your decision

Our 50th Anniversary wine will most definitely be Champagne,

to become a sommelier? How did you get into the business

hopefully a bottle of recently-released Selosse "Substance.” We

originally?

have shared a love of Champagne since long before I made

I attended part of high school in France. My parents came over

wine a career.

and we went to Bordeaux for the weekend. The wine was 1970 Chateau Latour, but I was a clueless teenager. However, I

Christie Dufault

thought the sommelier had a pretty cool job- discussing food

Christie’s tenure as a sommelier in

and wine with guests!

San Francisco includes some of the

Mark Mendoza

city’s best names and chefs.

Though originally from

From Michelin-starred destinations like Gary Danko’s

Northern California, Mark

eponymous outpost to Michael

Mendoza in many ways

Tusk’s beloved Quince to her

epitomizes the explosive

current stint working the floor

growth of the SoCal wine

for Michael Mina at RN74,

scene over the last decade. Many Los Angeles diners

Christie is one of the most beloved Bay Area sommeliers with a following of regulars who appreciate

know Mark from his years

her quietly perfect service and warm demeanor. Christie also

spent working with Chef

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SECOND ANNUAL LOS ANGELES FOOD & WINE

David Myers at Sona and Comme-ça, where his encyclopedic wine lists won many awards. Currently working at Church & State, Mark’s expertise in French food and wine pairing is exceptional, as are his legendary dance floor moves at sommelier after-hours parties. 1) You've worked in San Francisco, Atlanta and Los Angeles. With the years you've spent in LA, are there any trends you've observed developing in the wine scene here?

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One trend that I have seen is the use of the carafes. Whether offered as a quartino or a half bottle portion, I think carafes are a great way to get people to have more than just a glass and guests have seemed to welcome it. Also, with Santa Barbara wine country being virtually in our backyard here in Los Angeles, I have seen much more local support for wine lists that focus on these wineries. It seems ideal with more restaurateurs pushing to source product that is local. 2) How do you go about structuring a wine program to "match" a chef's cuisine? At Church & State, it is quite easy since the cuisine and the wine list are entirely French. I subscribe to the idea that the food of a region goes hand-in-hand with wines of the region. But in any case, it is very important to get the chef and kitchen staff involved with the wine program and to encourage them to taste with you, so you’ll have the best overall vision of what the restaurant is trying achieve. 3) What wines would you typically order when you and your girlfriend go out for dinner? Honestly, we usually always order and drink only white wines! Recent favorites were Arnaud Ente’s Bourgogne Aligote 2009 and Foreau’s Vouvray Sec 2010-it was great at the recent Ben Harper show

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SECOND ANNUAL LOS ANGELES FOOD & WINE

THE SOMMELIER

Throughout Time

he question Rajat is asked most often is, how do I become a sommelier? But the second most asked is, what is a sommelier? Despite the growing status of

the profession, many people outside of wine circles have never heard the term. The history of the word sommelier as it

people in charge of specific classes of items, such as weapons and

applies to wine is murky. Although it is generally agreed that

food. The term eventually came to mean a servant in charge of

some form of wine service dates back to Greek or Roman times,

the wine.

the role of wine server was not formalized until the Middle Ages.

The restaurant as we know it in the West first appeared in the

According to A Historical Perspective of the Art of the

late eighteenth century, and with it arrived a form of wine

Sommelier, an article by British master sommelier David M.

service, a custom that until then had been enjoyed only by the

Johnson, the word sommelier evolved from the French sommier,

highborn. With the growth of the merchant class in the

which itself evolved from various terms referring to cargo, the

nineteenth century, the business of restaurants began to take off

animals transporting said cargo, and the people in charge of those

and with it the importance of wine service.

animals. As Johnson explains, sommelier was used to identify

In France, the job of sommelier was not initially vested with the

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SECOND ANNUAL LOS ANGELES FOOD & WINE

sheen of glamour it enjoys today. As wine writer Michael Steinberger, author of Au Revoir to All That, a book about fine-dining culture in France, wrote in Slate, “Many French sommeliers came to the job not by choice but by conscription, and the position has usually been a life sentence. In France, the sommelier was often someone who entered the restaurant trade as a barely pubescent teen with dreams of becoming a chef (and no prospect of attending university). Then, deemed unworthy of a place at the stove, our man (and it was always a man) got shunted off to the wine cellar, where he was condemned to spend the rest of his working days in the shadow of the egomaniacal prick who beat him out in the kitchen.” Consequently, the reputation of French sommeliers for surliness and hauteur has a basis in reality: “Condescension and humorlessness have long been defining features of French wine service,” Steinberger writes. Judging by early mentions of the occupation in the New York Times, Americans in Paris found sommeliers neither trustworthy nor necessary. An 1887 item complaining about the bill at Bignon’s, a well-known Parisian restaurant, noted that, among a litany of other criticisms, “one could desire . . . above all the limitation of the privilege which the sommelier enjoys of recommending certain wines on which, it is to be presumed, he gets a commission.” A 1921 rant titled “A Bas Le Sommelier!”(Down with the Sommelier!) in the same newspaper cried, “The wage earners in question are those strange employees, infesting the better class restaurants of Paris, who are known as ‘sommeliers.’ . . . He is the incarnation of a pernicious principle. . . . It became perfectly clear to me that my duty, as a patriotic American, was to try to put the ‘sommelier’ out of business before he spreads, octopus-like, to Broadway. A bas le sommelier!” Of course, such harsh opinions eventually softened. In the decades following World War II, sommeliers slowly began to appear in the United States in a few high-end French restaurants. And by the late 1970s and the 1980s, they were making their way into less rarified, not-exclusively-French dining rooms. Today, as it has for centuries, the sommelier’s core function remains the management of the wine cellar. But as the expertise of the sommelier has become more highly valued by the media and the public alike, the profile of the position has been elevated, especially in restaurants with ambitious wine programs. These newly respected

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SECOND ANNUAL LOS ANGELES FOOD & WINE

professionals now make regular appearances on high-visibility tasting panels, such as Eric Asimov’s New York Times panel, and on popular television shows, including Andrea Immer Robinson’s Simply Wine on the Fine Living channel. And they are often featured in magazines like Wine & Spirits and Food &

“Reprinted with permission from Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Rajat Parr and Jordan Mackay, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Ed Anderson © 2010

Wine. In 2008, they even got their own publication, Sommelier Journal.

A 1921 RANT TITLED “A Bas Le Sommelier!”(Down with the Sommelier!) in the same ne w sp a p e r c rie d , “The wage earners in question are those strange employees, infesting the better class restaurants of Paris, who are known as ‘sommeliers.’ . . . He is the incarnation of a pernicious principle. . . . It became perfectly clear to me that my duty, as a patriotic American, was to try to put the ‘sommelier’ out of business before he spreads, octopuslike, to Broadway. A bas le sommelier!”

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SECOND ANNUAL LOS ANGELES FOOD & WINE

SCHEDULE OF EVENTS Wednesday, August 8, 2012 DINNER 6:30 PM - 11:30 PM Founders' Dinner Private Residence - Dining Room Price: $2,000 The dinner of a lifetime designed for an elite group of twentyfour guests. Available by invitation only, this intimate multicourse meal will be held at an undisclosed location in Los Angeles meant to complement the rarities to be consumed. Legendary wines pulled from the cellars of collectors will be paired with each course, prepared by chefs whose names equate with culinary greatness. This will be the ﬁnest epicurean event available in Southern California in 2012 for those lucky enough to experience it. Please note that this dinner requires each attendee to bring either (2) 750ml bottles or (1) magnum of wine valued at over $5000 of an exceptional vintage. The speciﬁc wines served will be determined jointly by the Coastal Luxury Management team and by the attendee, based on his or her personal cellar as well as the dictates of the menu served.

Thursday, August 9, 2012 MARQUEE EVENT 7:00 PM - 10:00 PM Giada's Festa Italiana L.A. Live - Nokia Plaza Price: $195 Los Angeles Food & Wine – where celebrity meets celebrity chef! Giada De Laurentiis plays host at this very special night alongside a line-up of culinary icons and their unique interpretations of Italian cuisine. Over two hundred wines from around the world will be poured alongside top brews and spirits. This is your chance to rub shoulders with culinary royalty while feasting and toasting to all that makes LA great – from rock stars to rock star chefs to Hollywood elites and unparalleled wines, this is the night not to be missed. VIP acess gets you early access a full 30 minutes before the General Admission and access to a VIP-only area at the heart of the event. Very Limited quantities are available. CHEFS: Michael Chiarello, Hedy Goldsmith, Mark Estee, Gino Angelini, Scott Conant, Giada De Laurentiis, Mark Peel, Fabio Viviani, Jonathan Grahm, Luciano Pellegrini, Matt Molina, Zach Pollack, Steve Samson, Jeﬀ Mahin, Johnny Iuzzini, Antonia Lofaso, John Cox, and Jeﬀ Cerciello BEVERAGE COMPANIES: Champagne Delamotte, Champagne Lanson, Palmina, Kunin Wines, Sandhi Wines, Roederer Estate, Meteor Vineyard, Inception Wines, Sextant Wines, Saintsbury, Captûre Wines, Leviathan Wine, Testarossa, Château d'Esclans, Bernardus Winery, Champagne Henriot, Dierberg Estate, Querciabella, Pio Cesare, Tenuta Sant'Antonio, Poliziano, Badia a Coltibuono, Tenuta di Ghizzano, Cham-

pagne Billecart-Salmon, Pine Ridge Vineyards, Nino Franco, Bersano, Feudi Di San Marzano, Puiatti, Tre Rose, Val di Suga, Staglin Family Vineyard, Domaines Paul Jaboulet Aine, Cielo Y Tierra, Bonny Doon Vineyard, Au Bon Climat, Cielo Malibu Estate Wineyards, Barrymore, Rombauer Vineyard, Heitz Wine Cellars, Champagne Nicolas Feuillatte, Ferrari Carano, Domaine Serene Vineyards, Kutch Wines, Layer Cake Wines, If you see Kay, King Estate, Zonin, Gloria Ferrer Winery, Hunt Cellars, Vineyard 29, JUSTIN Vineyards & Winery, Landmark, Beringer Vineyards, Penfolds Wine, Beaulieu Vineyard, Sterling Vineyards, Rosenblum Cellars, and Provenance Vineyards

Friday, August 10, 2012 LUNCH 12:00 PM - 2:30 PM Lunch at CUT with Guest Chef Lydia Shire Cut - Dining Room Price: $125 Located in the chic Beverly Wilshire Four Seasons hotel, CUT is a masterpiece of both design and food, a place where iconic architect Richard Meier and homegrown favorite Wolfgang Puck together triumph. Now, helmed by Executive Chef Ari Rosenson, CUT isn’t typically open for lunch. This year at Los Angeles Food & Wine, they’re opening their doors in the afternoon for a select group of diners to experience an unparalleled lunch with a very special Guest Chef, Boston’s beloved Lydia Shire whose 40 - year career deﬁnes modern cuisine in New England. Lunch at CUT will feature a reception with passed hors d’oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEFS: Ari Rosenson and Lydia Shire BEVERAGE COMPANIES: Champagne Lanson and Ferrari Carano

LUNCH AT WP24 WITH GUEST CHEF CHARLES PHAN WP24 - Dining Room Price: $125 High above the traﬃc of downtown Los Angeles is Wolfgang Puck’s triumphant restaurant WP24. Located on the 24th ﬂoor of the glamorous Ritz-Carlton, WP24 is a passionate expression of Puck’s travels in the Far East and his mastery of both Asian ingredients and techniques. Executive Chef John Lechleidner and a very special LAFW Guest Chef, Mr. Charles Phan, for an extravagant reception and four-course wine luncheon – a rare opportunity to gaze out over the City of Angels during the daylight hours. Chef Phan’s Slanted Door is San Francisco’s premier Asian-inspired restaurant, one that many would say is also the best in the country. Dine with this incredible trio of chefs as they explore modern panAsian cuisine. CHEFS: John Lechleidner and Charles Phan BEVERAGE COMPANIES: Bernardus, Champagne Louis

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

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SECOND ANNUAL LOS ANGELES FOOD & WINE

Roederer, Cielo Y Tierra, Hirtzberger, and Domaine Serene Vineyards

LUNCH AT .INK. WITH BRYAN & MICHAEL VOLTAGGIO ink. Dining Room Price: $125 As fans of Top Chef know, brotherly love doesn’t preclude a little healthy culinary competition! Los Angeles Food & Wine is very excited to host a special reunion of the brothers Voltaggio to be held at Michael’s LA hot-spot, ink. Brother Bryan Voltaggio comes to us here on the West Coast from his own runaway success, restaurant VOLT in Frederick, Maryland. An incomparable four-course lunch, paired with hand-selected wines and bubbly, will be prepared for a select group of diners who’ll enjoy the combined talents of America’s most exciting ﬁne-dining siblings. CHEFS: Bryan Voltaggio and Michael Voltaggio BEVERAGE COMPANIES: Château d’Esclans and Roederer Estate

LUNCH AT LA MARKET WITH NONA SIVLEY & KERRY SIMON LA Market - Dining Room Price: $125 Join the original Rock 'n' Roll Chef,” per Rolling Stone magazine, as Chef Kerry Simon hosts a special Guest Chef at his rockin’ Los Angeles outpost, LA Market, located at L.A. Live outside the Nokia Plaza. Simon’s exuberant cuisine highlights the fresh, international produce that makes Southern California unique. His market-driven lunch menu will be paired with boutique wines for a delicious and memorable multi-course meal. CHEFS: Nona Sivley and Kerry Simon

LUNCH AT SCARPETTA WITH GUEST CHEF MICHAEL CHIARELLO Scarpetta - Dining Room Price: $125 Legendary NY chef Scott Conant's West Coast début, Scarpetta, has foodies in LA buzzing. Located in the glamorous Montage Beverly Hills, this Italian restaurant has quickly become a must-try destination. Join Chef Conant and celebrity Guest Chef Michael Chiarello as they cook up a four-course meal with sommelier-paired wines for a luxe afternoon lunch of la dolce vita. CHEFS: Michael Chiarello and Scott Conant BEVERAGE COMPANIES: Palmina, Nino Franco, Bersano, and Saracco

LUNCH AT PATINA WITH JOACHIM SPLICHAL & GUEST CHEF HUBERT KELLER Patina - Dining Room Price: $125 Patina is considered by many to be the benchmark restaurant in Los Angeles; its move to the iconic Walt Disney Concert Hall completely reinvigorated and jump-started a culinary “second wave” in Los Angeles. Legendarily energetic Master Chef Joachim Splichal runs an empire around the US, but has never forgotten the attention to technique and de-

tailed plating that are the hallmark of his ﬂagship outlet. Come to lunch at Patina, where the music soars and the food sings for an unparalleled epicurean extravaganza with luxurious wines to match. Guest Chef Hubert Keller provides the perfect counterpoint and adds to the allure of this spectacular lunch. CHEFS: Hubert Keller, Joachim Splichal, and Charles Olalia BEVERAGE COMPANIES: Champagne Delamotte, Grieve Family Winery, , and Staglin Family Vineyard

LUNCH AT STREET WITH SUSAN FENIGER Street - Dining Room Price: $125 New to Los Angeles Food & Wine is an opportunity to taste "street" food from around the world as only Susan Feniger, one of LA's leading culinary ladies, can present it. Fans of Ciudad and Border Grill know her food as do TV fans of Two Hot Tamales, her award-winning television show. Join us for lunch at Street, Feninger's homage to casual, global cuisine with an emphasis on local produce enlivened with international spice. Wines will be paired to each course and this promises to be one of the zestiest events at LAFW! CHEFS: Susan Feniger

LUNCH AT LIVELLO - WITH JOSEPH ELVADO & LEVI MEZICK L'Ermitage Beverly Hills - Dining Room Price: $125 Tucked into a quiet corner of Beverly Hills is L'Ermitage, arguably the most luxe yet serene hotel to temporarily hang your hat in Los Angeles. Favored by celebs and locals alike, L'Ermitage is now also a serious dining destination thanks to the artistry of Chef Joseph Elevado and his cooking at 2012 newcomer, Livello restaurant. A protegé of both Nobu and Morimoto, Elevado's cuisine is a symphony of Italian-Asian integration. Come enjoy lunch in a gorgeous setting and experience this rising star's talent. CHEFS: Joseph Elevado and Levi Mezick BEVERAGE COMPANIES: Bernardus Winery

DINNER 6:30 PM - 10:30 PM Delicacy Dinner At The Montage Beverly Hills Montage - Ballroom Price: $500 "Caviar, lobster, truﬄes, Champagne! Come celebrate with us and a hand-picked team of America's very best haute cuisinists as they join forces to create a ﬁve-course meal of ultimate indulgence. No setting in Los Angeles could be more luxe than the glamorous Montage Hotel in Beverly Hills, where you'll rub shoulders with celebrities of all types and stripes. The Delicacy Dinner is the meal of a lifetime and seats are limited, so please reserve your spot early." CHEFS: Rory Herrmann, Gabriel Ask, Joachim Splichal BEVERAGE COMPANIES: Domaines Paul Jaboulet Aine Hirtzberger

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SECOND ANNUAL LOS ANGELES FOOD & WINE

MARQUEE EVENT 7:00 PM - 10:00 PM I Heart Champagne & Caviar at The Montage Beverly Hills Montage - Rooftop Price: $195 Luxury epitomized, this is THE event to attend for anyone who loves Champagne and its parallel in extravagance, caviar. This won't be the night for temperance as we've assembled an incredible line-up of just about every legendary bubbly crafted in the Champagne region – we'll be pouring the best of the best that have made French sparklers the benchmark around the world. And did we say caviar? Come party on the rooftop of the Montage Beverly Hills, in the glamorous epicenter of the entertainment business, for our marquee event: Los Angeles Food & Wine – where celebrity meets celebrity chef! (Cameras optional.) CHEFS: William Bradley, Clark Frasier, Mark Gaier, Joseph Elevado, Gabriel Ask, Sang Yoon, Rick Tramonto, Walter Manzke, and Johan Bjorklund BEVERAGE COMPANIES: Champagne Billecart-Salmon, Champagne Henriot, Champagne Delamotte, Champagne Lanson, Champagne Louis Roederer, Champagne Perrier Jouet, and Champagne Tattinger

SUMMER AT THE SHORE HOSTED BY GRAHAM ELLIOT Fairmont Miramar - Entryway

Lumpur to the Nokia Plaza at L.A. Live! Serving up traditional as well as interpretive Asian street grub from both established restaurants and mom-and-pop joints, the Night Market recreates the celebratory chaos and delicious energy of the quintessential Asian Night Market experience with a distinct West Coast ﬂavor. Along with tastings of street food from over 30 participating restaurants and eateries, admission includes custom cocktails, sake, shochu, beer and freeﬂowing wine. CHEFS: Roy Choi, Michael Ginor, David LeFevre, Floyd Cardoz, Joseph Elevado, Bryant Ng, John Lechleidner, Roy Yamaguchi, Ming Tsai, Charles Phan, Ricardo Zarate, Sam Choy, Mohan Ismail, Andrew Zimmern, Susur Lee, and David Myers BEVERAGE COMPANIES: Inception Wines, Sandhi Wines, Captûre Wines, Leviathan Wine, Triennes, Snowden Vineyards, Forlorn Hope, Château d'Esclans, Cleto Chiarli, Archery Summit, Nino Franco, B Cellars, Casa Silva, Domäne Wachau, Villa Del Borgo, Zantho, Coquerel Family Wine Estates, Cielo Y Tierra, Bonny Doon Vineyard, Weingut Barth, Weingut Gutzler, Barrymore, Melville, Weingut Lang, and Weingut Siegrist

DINNER 8:00 PM - 10:30 PM INDULGE - Santa Monica: Dinner at the Fairmont Miramar - FIG Price: $350

Price: $150 From waving palm trees to wide sandy beaches to bustling Farmers' Markets to top-notch dining, Santa Monica represents much of what makes California coastal life so wonderful. Head on out to the West Side and experience “Summer at the Shore,” hosted by the Fairmont Miramar hotel, one of Santa Monica's most luxe hotels. Get a glass, sip and stroll while you sample wines from the Golden State and beyond, paired with an incredible array of gourmet bites from a “who's who” line-up of great chefs from around the country. CHEFS: André Bienvenu, Graham Elliot, Kerry Heﬀernan, Stephan Pyles, John-Carlos Kuramoto, Mark Mollica, Collin Crannell, Gianfranco Minuz, Nick Shipp, Jeremy Grossman, and Laurent Saussy BEVERAGE COMPANIES: Ackerman Family Vineyards, Bernardus Winery, Saintsbury, Robert Craig Wine, Meteor Vineyard, Staglin Family Vineyard, Testarossa, Dierberg Estate, Adelaida Cellars, Buccella Wines, Rombauer Vineyard, Nino Franco, Val di Suga, B Cellars, Casa Silva, Domäne Wachau, Caldora, and Alexander Valley Vineyards, Acacia Vineyard, Chalone Vineyard, and J LUDLOW VINEYARD

ASIAN NIGHT MARKET L.A. Live - Nokia Plaza Price: $75 Hosted by Andrew Zimmern (Travel Channel's “Bizarre Foods” franchise) at Downtown's L.A. LIVE, the Asian Night Market will feature an abundance of unique tastings using Asian-inspired ingredients from some of the nation's most inﬂuential chefs. Join us as we re-invent the classic Night Market into a multi-sensory street food experience that brings the ﬂavor of Asian night markets from Taipei to Kuala

Santa Monica is a special place, near to Los Angeles, yet proudly independent. It's a city where the Pacific coast influences lifestyle and cuisine, a place where some of SoCal's greatest chefs have understandably wanted to set up shop. Join us as four of the West Side's finest chefs combine forces to prepare an incredibly decadent, multi-course dinner. From Joe Miller's Bar Pintxo and pioneering Joe's, to finest chefs combine forces to prepare an incredibly decadent, multicourse dinner. From Joe Miller's Bar Pintxo and pioneering Joe's, to Raphael Lunetta's beloved Jiraffe and Ray Garcia's farm-to-table hit FIG, you'd have to book four different meals to sample these superstars' talents. Exclusively for Los Angeles Food & Wine attendees is this once-in-a-lifetime opportunity to experience culinary collaboration in a luxe, beachside setting that's pure Santa Monica. CHEFS: Ray Garcia, Joe Miller and Josiah Citrin BEVERAGE COMPANIES: Kistler Vineyards and Heitz Wine Cellars

Saturday, August 11, 2012 COOKING DEMONSTRATIONS 10:30 AM - 11:45 AM Cooking Demonstration with Michael Chiarello JW Marriott - Diamond Ballroom Salon 6 Price: $50 Marrying Italian cuisine with California style has turned Chef Michael Chiarello into a household name. Join us as Michael explores the romantic side of la dolce vita, bringing his trademark cooking and relaxed “Napa Style” entertaining expertise in an exclusive, only at LA Food & Wine Master Class. Come Explore Michael’s techniques as you learn to bring ef-

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fortless Italian elegance to your own home and table. CHEFS: Michael Chiarello

WINE SEMINAR 10:30 AM - 11:45 AM Harlan Retrospective Ritz Carlton, Los Angeles - Private Suite Price: $250 "Iconic Cabernet Sauvignon is part of what deﬁnes the luxury wine landscape in the US and beyond. At Los Angeles Food & Wine, we are excited to oﬀer a very limited tasting opportunity for fans of the best: Harlan Estate, what many term as California's First Growth. Described by wine critic Jancis Robinson as no less than one of the "ten best wines of the 20th century," Harlan represents the rare wine that inspires both savvy sommeliers and numbers-driven collectors alike. It's simply the benchmark for Bordeaux-inspired wines with a distinctly Californian pedigree. Come taste the legend. (Please note that seats are extremely limited at this seminar.)" BEVERAGE COMPANIES: Harlan Estate Wines

Cooking With Cheese Presented By Laura Werlin JW Marriott - Diamond Ballroom Salon 3 Price: $75 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 to beautifully structured reds, this seminar is a must for anyone passionate about great wine and cheeses to match. Delish! CHEFS: Laura Werlin BEVERAGE COMPANIES: Bonny Doon Vineyard, Château d'Esclans and Captûre Wines

Secrets of a Sommelier: Blind Tasting White Wines JW Marriott - Diamond Ballroom Salon 4 Price: $75 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! BEVERAGE COMPANIES: Melville, Domaine Weinbach, Huber, Herman Story, Alois Lageder, and Recuerdo Wines

Swine & Wine - The Marriage of Pigs & Pinot JW Marriott - Diamond Ballroom Salon 1 Price: $75

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. 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 BEVERAGE COMPANIES: Saintsbury, Sandhi Wines, Casa Silva, Kutch Wines, Bridlewood Winery, and Bouchard Pere et Fils

GRAND TASTING 12:00 PM - 3:00 PM Lexus Grand Tasting - Saturday L.A. Live - Event Deck Price: $150 The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the world's most prestigious wineries. Thirty Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend's biggest chef celebrities. This event takes place on the Event Deck at L.A. Live where the entire space is transformed into a feast for all senses! Don't miss this great opportunity to experience food and wine at its best. VIP Access gets you early access before General Admission and access to a VIP-only area in the heart of the event. Very limited quantitiesare available. CHEFS: Richard Blais, Ernesto Uchimura, André Bienvenu, Mark Estee, Stephan Pyles, Nona Sivley, Kerry Simon, Ricardo Zarate, Gabriel Ask, Fabio Viviani, Justin Everett, Joachim Splichal, Perfecto Rocher, Hasty Torres, Mark Gaier, Clark Frasier, Susur Lee, Floyd Cardoz, Susan Feniger, Mary Sue Milliken, Hector Ramirez, Jeremy Berlin, Paul Shoemaker, Rick Tramonto BEVERAGE COMPANIES: Champagne Delamotte, Champagne Lanson, Scharﬀenberger Cellars, Kunin Wines, Sandhi Wines, Roederer Estate, HALL Wines, Inception Wines, Vin Divino, Arkenstone Vineyards, Sextant Wines, Trefethen Family Vineyards, Captûre Wines, Saintsbury, Ahnfeldt Wines, Leviathan Wine, Jeﬀ Gordon Cellars, Paraiso Vineyards, Ackerman Family Vineyards, Testarossa, Snowden Vineyards, Triennes, Forlorn Hope, Dierberg Estate, Château d'Esclans, Bernardus Winery, Champagne Henriot, Tenuta Sant'Antonio, Aia Vecchia, La Valentina, Badia a Coltibuono, Alpha Omega Winery, Grieve Family Winery, Adelaida Cellars, Archery Summit, Pine Ridge Vineyards, Brewer-Clifton, Staglin Family Vineyard, Nino Franco, Bersano, Caldora, Cusamano, Domäne Wachau, San Leonino, Palmina, The Missing Leg, Coquerel Family Wine Estates, Alexander Valley Vineyards, Diatom Wines, Cielo Y Tierra, Bonny Doon Vineyard, Au Bon Climat, Buccella Wines, Robert Craig Wine, Cielo Malibu Estate Wineyards, Barrymore, Champagne Tattinger, Melville, Rombauer Vineyard, Heitz Wine Cellars, Champagne Perrier Jouet, Château d'Issan, Château Lagrange, Weingut Barth, Weingut Gutzler, Weingut Lang, Weingut Siegrist, Champagne Nicolas Feuillatte, Ferrari Carano, Domaine Serene Vineyards, Kutch Wines, Layer Cake Wines, If you see Kay, Beaulieu Vineyard, Sterling Vineyards,

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Rosenblum Cellars, Provenance Vineyards, Acacia Vineyard, Chalone Vineyard, King Estate, Zonin, Gloria Ferrer Winery, Hunt Cellars, and Vineyard 29

COOKING DEMONSTRATIONS 1:30 PM - 2:45 PM Cooking Demonstration with Ming Tsai JW Marriott - Diamond Ballroom Salon 9 Price: $50 Ming Tsai, the ever popular chef with a huge personality and a thoroughly entertaining style is sure to thrill you with a high-energy and fun-ﬁlled demonstration of culinary talent. Ming brings his James Beard Award-winning talents to Los Angeles to allow you a glimpse of what has made him a household name with his TV shows Simply Ming, East Meets West with Ming Tsai and Ming's Quest. Beyond the popularity of his shows and the numerous cookbooks, Ming is the chef of acclaimed Boston-area restaurant Blue Ginger which has been winning accolades since it ﬁrst opened in 1998. CHEFS: Ming Tsai

Cooking Demonstration With Andrew Zimmern

Secrets of a Sommelier: Blind Tasting Red Wines JW Marriott - Diamond Ballroom Salon 4 Price: $75 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! BEVERAGE COMPANIES: Kunin Wines, Staglin Family Vineyard, Montes, Cusumano, Morgon, and San Polino

Date Night: "He Said, She Said" with Master Sommelier Andrea Immer Robinson and John Robinson JW Marriott - Diamond Ballroom Salon 3 Price: $75

JW Marriott - Diamond Ballroom Salon 6 Price: $50 Fans of Andrew Zimmern’s hit Travel Channel show Bizarre Foods know there’s nothing this man won’t eat. Feeling adventurous? Roll up your sleeves and fortify your stomachs – this isn’t your ordinary class. Learn and taste safely outside of your safety zone with this entertaining chef. You never know just what might wind up on your plate! CHEFS: Andrew Zimmern

The Kistler Heritage Ritz Carlton, Los Angeles - Private Suite Price: $250 "Founded in 1978 by Steve Kistler, this small, family-owned winery has become synonymous with premium Burgundian varietals grown in California. Iconic chardonnay vineyard sources and a commitment to unparalleled pinot noir make Kistler's reputation as a collector and sommelier favorite alike. Join us for a ﬁrst-ever Los Angeles retrospective tasting of the top-scoring Kistler wines that are as rare as they are delicious. Please note seating is extremely limited at this event." BEVERAGE COMPANIES: Kistler Vineyards

Burgundy 101 - A Study in Terroir JW Marriott - Diamond Ballroom Salon 1 Price: $75 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 red Burgundies, pinot noir 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

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 Los Angeles Food & Wine, so join us as these two gourmands square oﬀ like Spencer and Tracy over some very excellent vino. Taste some fantastic food with contrasting pairings of outstanding wines and choose your own favorite combinations.

COOKING DEMONSTRATIONS 5:30 PM - 6:30 PM Live Love Eat - Wolfgang Puck Cooking Demonstration JW Marriott - Diamond Ballroom Salon 6 Price: $50 A cooking demonstration presented by the one and only Wolfgang Puck is a unique opportunity to spend time with a genius who has long been the benchmark for culinary arts in Los Angeles. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. CHEFS: Dean Fearing and Wolfgang Puck BEVERAGE COMPANIES: Hirtzberger

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MARQUEE EVENT 7:00 PM - 10:00 PM Lexus LIVE On The Plaza with Wolfgang Puck & Friends

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! BEVERAGE COMPANIES: Champagne Henriot, Roederer Estate, Huia, Juvé y Camps, Domaine de Parigot, Flying Goat Cellars, Sekthaus Solter, Chiarlo, and Nino Franco

L.A. Live - Nokia Plaza Price: $250 An unbelievable strolling reception, capped with an extraordinary musical performance. Thirty chefs and 200 wines will serve up delicious samples. This is the culmination of a citywide celebration of all things food, wine, celebrity, and Los Angeles. VIP Access gets you a private Cooking Demonstration and reception with Wolfgang Puck and friends from 5 6:30 p.m. and early access to the event. Very limited quantities are available. CHEFS: William Bradley, Hedy Goldsmith, Gale Gand, Hubert Keller, Gino Angelin, Nathan Eckhaus, Dean Fearing, Rory Herrmann, Kerry Heﬀernan, Wolfgang Puck, Ari Rosenson, Michelle Bernstein, Levi Mezick, Peter Armellino, Frank Ostini, Sam Choy, Jonathan Grahm, Rene Mata, Luciano Pellegrini, Jimmy Schmidt, Lydia Shire, Michael Mina, Francois Payard, Paul Prudhomme, Kamal Rose, and Sonny Sweetman BEVERAGE COMPANIES: Champagne Delamotte, Champagne Louis Roederer, Kunin Wines, Champagne Lanson, Sandhi Wines, Roederer Estate, Leviathan Wine, Inception Wines, Sextant Wines, Ahnfeldt Wines, Saintsbury, Jeﬀ Gordon Cellars, Snowden Vineyards, Triennes, Forlorn Hope, Casanova di Neri, HALL Wines, Grieve Family Winery, Adelaida Cellars, Staglin Family Vineyard, Nino Franco, B Cellars, Bersano, Caldora, Domäne Wachau, Val di Suga, Alexander Valley Vineyards, Château d'Esclans, Domaines Paul Jaboulet Aine, Cielo Y Tierra, Bonny Doon Vineyard, Au Bon Climat, J LUDLOW VINEYARD, Robert Craig Wine, Cielo Malibu Estate Wineyards, Barrymore, Champagne Tattinger, Melville, Rombauer Vineyard, Hitching Post, Opus One Winery, Weingut Barth, Weingut Gutzler, Weingut Lang, Weingut Siegrist, Folie a deux, Dona Paula, Thorny Rose, Kim Crawford, Acacia Vineyard, Chalone Vineyard, Champagne Nicolas Feuillatte, Ferrari Carano, Domaine Serene Vineyards, Kutch Wines, Layer Cake Wines, If you see Kay, Sterling Vineyards, Beaulieu Vineyard, Rosenblum Cellars, Provenance Vineyards, King Estate, Zonin, Bridlewood Winery, Hunt Cellars, Vineyard 29, Edna Valley, JUSTIN Vineyards & Winery, Beringer Vineyards, Etude Wines, and Skipstone

Sunday, August 12, 2012 WINE SEMINAR 10:30 AM - 11:45 AM Secrets of a Sommelier: Blind Tasting Sparkling Wines JW Marriott - Diamond Ballroom Salon 4 Price: $75 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 sparklers. 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

Laura Werlin: Pairing Cheese & Wine With The First Lady of Fromage JW Marriott - Diamond Ballroom Salon 3 Price: $75 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 second 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. CHEFS: Laura Werlin of Author & Cheese Expert in San Francisco

GRAND TASTING 12:00 PM - 3:00 PM Lexus Grand Tasting - Sunday L.A. Live - Event Deck Price: $150 The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the world's most prestigious wineries. 30 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend's biggest chef celebrities. This event takes place on the Event Deck at LA LIVE where the entire space is transformed into a feast for all senses! Don't miss this great opportunity to experience food and wine at its best VIP Access - Gets you early access before General Admission and access to a VIP only area in the heart of the event. Very Limited Quantities are available. CHEFS: Matt Bencivenga of WP Catering in Beverly Hills, Benjamin Brown of The Lodge at Pebble Beach in Pebble Beach, Celestino Drago of Drago Centro in Santa Monica, Joseph Elevado of LIVELLO@L'Ermitage in Beverly Hills, David LeFevre of M.B. Post in Manhattan Beach, Gale Gand of TRU in Chicago, Roy Yamaguchi of Roy's in Honolulu, Pebble Beach, John Sedlar of Rivera in Los Angeles, Michael Ginor of Lola Restaurant, Hudson Valley Foie Gras in New York, Peter Armellino of The Plumed Horse Restaurant in Saratoga, Johan Bjorklund of Bistro de L'Hôtel in Beaune, Hector Ramirez of Ruth's Chris Steak House, Nathan Eckhaus of South Gate in New York, Ray Garcia of FIG in Santa Monica, Francois Payard of Francois Payard Bakery / Payard Las Vegas in New York, Las Vegas, John Cox of Post Ranch Inn in Big Sur, and Michael Fiorelli of mar'sel in Los Angeles BEVERAGE COMPANIES: Champagne Delamotte, Cham-

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pagne Lanson, Scharﬀenberger Cellars, Kunin Wines, Sandhi Wines, Roederer Estate, HALL Wines, Inception Wines, Vin Divino, Arkenstone Vineyards, Sextant Wines, Trefethen Family Vineyards, Captûre Wines, Saintsbury, Ahnfeldt Wines, Leviathan Wine, Jeﬀ Gordon Cellars, Paraiso Vineyards, Ackerman Family Vineyards, Testarossa, Snowden Vineyards, Triennes, Forlorn Hope, Champagne Henriot, Dierberg Estate, Château d'Esclans, Bernardus Winery, Tenuta Sant'Antonio, Aia Vecchia, La Valentina, Badia a Coltibuono, Alpha Omega Winery, Grieve Family Winery, Adelaida Cellars, Archery Summit, Pine Ridge Vineyards, Brewer-Clifton, Staglin Family Vineyard, Nino Franco, Bersano, Caldora, Cusumano, Domäne Wachau, San Leonino, Palmina, The Missing Leg, Coquerel Family Wine Estates, Alexander Valley Vineyards, Diatom Wines, Cielo Y Tierra, Bonny Doon Vineyard, Au Bon Climat, Buccella Wines, Robert Craig Wine, Cielo Malibu Estate Wineyards, Barrymore, Champagne Tattinger, Melville, Rombauer Vineyard, Heitz Wine Cellars, Champagne Perrier Jouet, Knights Bridge Winery, Weingut Barth, Weingut Gutzler, Weingut Lang, Weingut Siegrist, J LUDLOW VINEYARD, Champagne Nicolas Feuillatte, Ferrari Carano, Domaine Serene Vineyards, Kutch Wines, Layer Cake Wines, If you see Kay, Beaulieu Vineyard, Sterling Vineyards, Rosenblum Cellars, Provenance Vineyards, Acacia Vineyard, Chalone Vineyard, King Estate, Zonin, Hunt Cellars, Vineyard 29, JUSTIN Vineyards & Winery, Beringer Vineyards, Chateau St. Jean, Thorny Rose, Kim Crawford, Skipstone, Folie a deux, Dona Paula, Bridlewood Winery, and Edna Valley

COOKING DEMONSTRATIONS 1:30 PM - 2:45 PM The Magic & Seduction Of Chocolate With Jacques and Hasty Torres JW Marriott - Diamond Ballroom Salon 6 Price: $50 Love and chocolate? Yes please! “When Hasty met Jacques” is rather a movie title of its own, at least in the food world. Both master chocolatiers, this husband and wife team represent the pinnacle of the medium. From Hasty’s beloved Madame Chocolat store in Beverly Hills to Jacques’ New York empire, this charming duo knows a thing or two about sweet. Come join them as they demonstrate everything you need to know about the magical and seductive world of chocolate. CHEFS: Hasty Torres of Madame Chocolat in Los Angeles and Jacques Torres of Jacques Torres Chocolate in New York

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Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and improvisation, combined with centuries of brewing passion and expertise, helped craft a stunning variety of beer styles enjoyed around the world. Leffe Blonde was first brewed in 1240 by the monks of Abbaye de Notre Dame de Leffe in Belgium. A spicy, faintly clove-like aroma is balanced by Leffe's creamy body and restrained dry finish. Stella Artois' rich brewing heritage dates back to 1366 in Leuven, Belgium, where it was first brewed to celebrate the holiday season. Traditional malted barley and the highest quality European hops give Stella Artois its full flavor and delicately crisp finish. Hoegaarden is the Original Belgian Wheat Beer, dating back to the 15th Century. A naturally cloudy beer, Hoegaarden features a secret to its refreshing flavor and spicy nose: real Curaçao orange peel and a dash of coriander. Always Enjoy Responsibly. © 2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Leffe® Blonde Ale and Hoegaarden® Beer, Imported by Import Brands Alliance, St. Louis, MO

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BEST BEER SELECTION BEST NEW RESTAURANT - MONTEREY COUNTY WEEKLY ANNUAL ‘BEST 0F’ READER POLL

73 beers on tap 1 30 small batch bourbons homemade grub 1 outdoor fire pits 1 OPEN LATE 95 PRESCOTT AVENUE, MONTEREY, CALIFORNIA 93940 | 831.643.CRBC (2722) www.canneryrowbrewingcompany.com

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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 Los Angeles Food & Wine.

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Cooking Demonstration with Michael Chiarello The JW Marriott, Los Angeles at L.A. LIVE

Marrying Italian cuisine with California style has turned Chef Michael Chiarello into a household name. Join us as Michael explores the romantic side of la dolce vita, bringing his trademark cooking and relaxed “Napa Style” entertaining expertise in an exclusive, only at LA Food & Wine Master Class. Come explore Michael’s techniques as you learn to bring effortless Italian elegance to your own home and table.

NOTES:

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SECOND FIFTH ANNUAL ANNUAL PEBBLE LOS ANGELES BEACH FOOD FOOD & WINE & WINE

Cooking Demonstration with Andrew Zimmern The JW Marriott, Los Angeles at L.A. LIVE

Fans of Andrew Zimmern’s hit Travel Channel show Bizarre Foods know there’s nothing this man won’t eat. Feeling adventurous? Roll up your sleeves and fortify your stomachs – this isn’t your ordinary class. Learn and taste safely outside of your comfort zone with this entertaining chef. You never know just what might wind up on your plate!

NOTES:

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SECOND ANNUAL LOS ANGELES FOOD & WINE

Cooking Demonstration with Ming Tsai The JW Marriott, Los Angeles at L.A. LIVE

Ming Tsai, the ever popular chef with a huge personality and a thoroughly entertaining style is sure to thrill you with a high-energy and funfilled demonstration of culinary talent. Ming brings his James Beard Award winning talents to Los Angeles for a glimpse of what has made him a household name with his TV shows Simply Ming, East Meets West with Ming Tsai and Ming's Quest. Beyond the popularity of his shows and the numerous cookbooks, Ming is the chef of acclaimed Boston-area restaurant Blue Ginger which has been winning accolades since the time it first opened in 1998.

NOTES:

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Live Love Eat - Wolfgang Puck Cooking Demonstration The JW Marriott, Los Angeles at L.A. LIVE

A cooking demonstration presented by the one and only Wolfgang Puck is a unique opportunity to spend time with a genius who has long been the benchmark for culinary arts in Los Angeles. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

NOTES:

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The Magic & Seduction of Chocolate with Jacques and Hasty Torres The JW Marriott, Los Angeles at L.A. LIVE

Love and chocolate? Yes please! “When Hasty met Jacques” is rather a movie title of its own, at least in the food world. Both master chocolatiers, this husband and wife team represent the pinnacle of the medium. From Hasty’s beloved Madame Chocolat store in Beverly Hills to Jacques’ New York empire, this charming duo knows a thing or two about sweet. Join them as they demonstrate everything you need to know about the magical and seductive world of chocolate.

NOTES:

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SECOND ANNUAL LOS ANGELES FOOD & WINE

The Southern Brunch, Perfected: Presented by Lexus JW Marriott – Diamond Ballroom Salon 9

Combining the talents of Lexus Culinary Masters Michelle Bernstein and Dean Fearing, this one-of-a-kind cooking demonstration and tasting will provide the fixings for a Perfect Southern Brunch. Help yourself to some good old Southern Hospitality with classic dishes, adapted by the hands of these award–winning chefs. Long known as the “Father of Southwestern Cuisine” and now the creator of a new generation of highly flavorful dishes, Chef Dean Fearing (Fearings' Restaurant, Dallas, TX) knows the power of good comfort food. Paired with the famed Latin-style cooking of Southeasthailing Chef Michelle Bernstein (Michy's & Sra. Martinez, Miami, FL), guests are in for a mouthwatering treat. It has been said, that true Southern hospitality begins in the kitchen, so experience it done right as this dynamic duo invites you into their kitchen for a fun and sumptuous adventure.

NOTES:

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Cooking Demonstration With Guy Fieri JW Marriott - Diamond Ballroom Salon 9

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 â&#x20AC;&#x201C; with NY Times best-selling cookbooks, multiple television shows, restaurants and charitable pursuits, Guy epitomizes the rock-star chef, albeit one with a giant heart. Come watch him work his mojo on our culinary stage here at Los Angeles and just try to keep up.

NOTES:

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The Ritz-Carlton Residences at L.A. LIVE are not owned, developed or sold by The Ritz-Carlton Hotel Company, LLC. Olympic and Georgia Partners, LLC uses The Ritz-Carlton marks under license from The Ritz-Carlton Hotel Company, LLC. Owned and developed by Olympic and Georgia Partners, LLC, a single purpose entity. Some of the amenities and services described are available for purchase from the hotel and others are provided through one of the two owner associations at no additional cost to residents. The developer reserves the right to make modifications in materials, specifications, plans, pricing, various fees, designs, scheduling and delivery of the homes without prior notice. All dimensions are approximate and subject to normal construction variances and tolerances. Plans and dimensions may contain minor variations from floor to floor. This is not an offer to sell or solicitation to buy to residents in jurisdictions in which registration requirements have not been fulfilled, but is intended for information only. Listing Broker: The Agency, CA DRE #01904054. 03/27/12. Obtain the Property Report or its equivalent by Federal and State law and R

eal estate

read it before signing anything. No Federal or State agency has judged the merits or value, if any, of this property.

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Great Chefs. Great Cutlery. Hammer Stahl. Chef Rick Tramonto and Chef John Folse

Hammer Stahl cutlery at the new…

Learn how to get a FREE bird’s beak paring knife. Visit www.hammerstahl.com/lafw

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SECOND ANNUAL LOS ANGELES FOOD & WINE

THE CHEFS For chefs, 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 in Los Angeles, our chefs make anything possible.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GINO ANGELINI

PETER ARMELLINO

Gino Angelini was born and raised in the Emilia Romagna region of Italy, an area acclaimed and influenced in childhood by the unforgettable blends of fragrance, color and flavor from the family kitchen. Gino attained Master Chef status and recognition as an expert in historic Italian menus. As his genius was recognized he was called upon to cook with the great chefs of Italy. He has prepared meals for are Francois Mitterand, Mikhail Gorbachov, Pope Jon Paul II, Luciano Pavarotti, and Federico Fellini In 1997, Gino came to America to continue his career at Mauro Vincenti’s visionary Rex II Ristorante in downtown Los Angeles and subsequently at Vincenti in Brentwood, California. He was quickly celebrated for his creativity and mastery of traditional Italian cuisine. A leading restaurant reviewer labeled him as “The Best Italian Chef in Los Angeles.” In late 2001, he opened Angelini Osteria, an immediate success that was named “One Of The Ten Best Restaurants In Los Angeles.” It has been featured in many publications, including the Los Angeles Times, New York Times, Gourmet, Food & Wine, and “The Best of LA” issue of Los Angeles Magazine. In 2004, Gino launched La Terza Angelini Bar & Ristorante in Los Angeles. At La Terza, Gino displays his flair for both country and contemporary Italian cuisine. His culinary skills and organizational talents have elevated La Terza into one of Los Angeles’ most popular and critically-acclaimed restaurants.

Chef Peter Armellino began cooking professionally in New York when he was 17 years old. Following stints at both Gotham Bar & Grill and Grammercy Tavern, he came west and landed a sous chef position at Jardinière, where he worked with Chef Douglas Keane. His resume also includes working with Chef Laurent Manrique at both Campton Place and Aqua. Chef Traci des Jardins brought Chef Peter along with her to the set of Iron Chef, where they made easy work of beating the orange clogs off of Mario Batali in “Battle Shrimp.” Under Chef Armellino’s leadership, The Plumed Horse in Saratoga has been added to the very short list of Northern California restaurants to lay claim to a coveted Michelin Star. He also carries the title of “Best Chef in The South Bay.” The Plumed Horse’s Executive chef and partner Peter Armellino's quintessentially California food is luxurious and refined. The list of 1,800 wines from around the world is encyclopedic and the service is formal but friendly. Named the “Best New Restaurant in 2008” by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. With one Michelin Star, this contemporary Californian restaurant features a seasonal menu using the highest quality ingredients, including sustainably sourced fish and shellfish, and local and organic produce.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GABRIEL ASK

MARK AYERS

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. Known for his buoyant personality and hands-on philosophy, Chef Ask spends every Wednesday at the local farmer's market, where he selects the finest ingredients. His goal is to create fun and innovative fare, adapting weekly menus to capture the best of his finds. Chef Ask began his culinary career working at The French Laundry and continued honing 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.

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 1992, ranked number one in his class and voted most likely to succeed, Ayers served as Kitchen Manager for Dante’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 as 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 brand’s culinary advisor.

WEEKEND APPEARANCES 1.) Friday, August 10 6:30 PM - Delicacy Dinner At The Montage Beverly Hills 2.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 3.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

BARBARA BATISTE

MATT BENCIVENGA

Barb Batiste is the owner and founder of B Sweet Catering. Raised in an extremely close-knit Filipino family, she recalls the weekend gatherings at her parent’s home and being the one to cook all of the food and desserts. In 1993 she worked alongside the Executive Pastry Chef at the Loews Santa Monica Beach Hotel creating fine pastries; and though it was a great experience, her heart was still set on making homemade goodies the old-fashioned way. She quickly created a buzz around personal friends and family, and even started supplying her famous Chocolate Chip Banana Bread to a local café. After working as the head pastry chef for an LA Art Gallery and polishing her skills, she decided to start her own catering company. Barb still works off many of her handwritten recipes, and together with her committed team they strive to create new recipes daily with an old-fashioned flair. These values have brought her many loyal clients such as Disney, Nike, Activision, UCLA and some of Hollywood’s best known stars and studios. Recently, Barb launched her second Los Angeles food truck known simply as B Sweet Mobile. Showcasing a rotating menu of her favorite classic desserts, this “throwback bakery on wheels” has been taking SoCal by storm. Her famous hot bread pudding will be available in stores nationwide later this year, and a second truck is currently in the works. B Sweet was voted “Best Desserts in Los Angeles” by Citysearch.com.

Matt Bencivenga is a 10-year veteran of hospitality.. A decade later, Bencivenga is a Partner and Chef of Wolfgang Puck Catering and Events, overseeing culinary operations at the company’s new Hollywood & Highland headquarters. Matt’s thorough attention to detail, dedication and grace under pressure assist him in successfully executing high profile events in the 2000-seat ballroom, while also supervising the new brasserie Vert, the Highlands Nightclub restaurant, concessions and catering at the Kodak Theatre, and catering of off-premise sports, entertainment and social events. Bencivenga studied at Rhode Island’s Johnson & Wales, a culinary arts school, from 1989 to 1991. Upon graduation, he worked as a cook in the Cambridge Hyatt in Boston. He then moved to New York and worked in the kitchen at J. Parker’s Bar & Grill. Rising to Sous Chef, Matt worked at the acclaimed River Café for two years, and then relocated to Los Angeles, spending two years as Sous Chef at Patina. He made his mark in the culinary world after joining the Wolfgang Puck team in 1998. Working first at Spago Hollywood, he opened Spago Beverly Hills as Executive Sous Chef under Lee Hefter, eventually assuming responsibility for the developing catering division. He continues Wolfgang’s vision and dedication to superior culinary standards in freshness and quality.

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JEREMY BERLIN

MICHELLE BERNSTEIN

Jeremy Berlin landed his first job cooking at L’Auberge in Dayton Ohio. Berlin then decided to head East and study at the French Culinary Institute in New York City, where he also went on to work with some of this country’s top French Chef’s in New York, such as Chef Philippe Bertineau at Payard Patisserie & Bistro, Chef Eric Ripert at the three Michelinstarred, Le Bernardin, and Chef Cyril Renaud at Fleur de Sel. Jeremy also worked under renowned Chef Gordon Ramsay at Gordon Ramsay at the London NYC, and then he came out West to open Gordon Ramsay at the London West Hollywood. In 2010, Jeremy took over the reins in the kitchen at Church & State where he continues to create traditional rustic French cuisine on a nightly basis.

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

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

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SECOND ANNUAL LOS ANGELES FOOD & WINE

ANDRE BIENVENU

JOHAN BJORKLUND

His professional career, years in the making, has proved Bienvenu 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 numerous 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 Executive Chef of Joe’s Stone Crab, one of the busiest independent restaurants in America, located in Miami Beach, Florida. He manages 137 employees and has annual sales around $30 million. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed a patented food product that was sold to Kraft Food January, 2009. His accomplishments include receiving first place prize in regional competitions and numerous silver and bronze national competitions. Bienvenu’s restaurant was awarded “Top Zagat Winner.” He’s appeared on major and local networks, including Food Network, been featured on magazine covers and in several cookbooks, and is currently working on his own cookbook. André Bienvenu and his wife Lisa have been married for over 20 years. They have two children, a son, 19, who is heading to Johnson & Wales in the fall, and a daughter, 17. Bienvenu enjoys donating his time to major charitable events around South Florida and coaching the U-18 AA Golden Wolves Hockey Team.

Chef Johan Bjorklund was born in Stockholm, Sweden, where he studied cooking at Kristine Bergs Hotel & Restaurant School. He graduated first in his class. Johan always dreamed of travelling and considered everything as an opportunity in life. In 1978- 1979 he was hired as a sous chef for M/S Caribe on the Commodore Cruise Line. Upon his return to Stockholm he became the youngest Head Chef for the restaurant Baekahaesten. Having always dreamed of going to Paris, France to exercise his knowledge of Swedish cooking, he received the opportunity of being the head Chef at the Swedish Embassy from 1980-1983. In September 1983, Bjorklund opened his first restaurant. As he became increasingly interested in wine, he created a very interesting concept that was ahead of its time: blending a wine shop with a restaurant. While travelling in Burgundy, he purchased the old Louis Jadot building located in Beaune. Due to the beauty of this town house he turned it into a luxury hotel, catering to wine connoisseurs and collectors L’hôtel de Beaune. A few years later, in 2002, the four-star hotel opened with 10 rooms. In 2007, Johan returned to his first love, cooking, and decided to open up a restaurant next to the hotel, Bistro de l’Hôtel. Simple but refined food is accompanied by a vast wine list. Johan travels extensively to experience different cultures and find inspiration for his food.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

RICHARD BLAIS

WILLIAM BRADLEY

Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars, Richard Blais has played an influential role in hospitality for the last 15 years. His cooking is known for its innovative and personal take on classical cuisine, incorporating global ingredients, modern cooking methods, and a sense of humor. While using modern techniques in his cooking, Blais believes they should only complement good food. A graduate of the Culinary Institute of America, Richard has trained at French Laundry, Daniel, and el Bulli. Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries including multiple outposts of Flip Burger Boutique and the recently launched HD-1. He recently opened The Spence, a new restaurant concept in Midtown Atlanta, and his debut cookbook will be published by Clarkson Potter in February, 2013. Blais has appeared on Today Show, Good Morning America, Live with Kelly, and Late Night with Jimmy Fallon, as well as in numerous publications including The New York Times, InStyle, and Food & Wine magazine. He will be starring in the new Bravo project Life After Top Chef, slated to air later this year. Blais resides in Atlanta with his wife, Jazmin, and their two young daughters, Riley and Embry. When not behind the stove, Blais may be found training for his next marathon or cheering on his favorite European soccer team.

Relais & Châteaux Grand Chef William Bradley and his culinary talents have garnered significant praise since The Grand Del Mar's signature dining venue opened in 2006. Addison is Southern California's only Forbes Five-Star and AAA Five Diamond restaurant, and it made Esquire magazine's list of “America's Best New Restaurants for 2007.” Reflecting Chef Bradley’s refined style, Addison’s contemporary French cuisine features intense flavors and simple, yet masterfully combined ingredients. Culinary magazine StarChefs.com named Bradley a “2010 Los Angeles-San Diego Rising Star,” and his collaborative work with Wine Director Jesse Rodriguez on Addison's wine program has contributed to prestigious kudos from Wine Spectator, Wine & Spirits, Santé and Food & Wine. Previously, Bradley was the executive chef of the critically-acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa where he was nominated for three consecutive years for the coveted James Beard Award, “Rising Star Chef,” and was also lauded as a “Rising Star Chef for 2006” by the Arizona Republic. Bradley began his climb up the culinary ranks at Azzura Point at Loews Coronado Bay Resort in San Diego County, and then spent three years as sous chef of the award-winning Mary Elaine's at The Phoenician in Scottsdale.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

BENJAMIN BROWN

FLOYD CARDOZ

Chef Ben Brown’s appreciation for fine food and wine can be directly traced to his Italian Grandmother’s favorite family recipes. Brown began reproducing her luscious recipes at local gatherings at the tender age of 12. As a high school student in Lake Tahoe, California, Brown worked in a popular local Italian restaurant, where he recognized his passion and commitment to food. After graduating from the California Culinary Academy in San Francisco, Brown returned to Lake Tahoe as the sous chef at Heavenly Valley’s Monument Peak Restaurant. His next position was with The Marriott Corporation at Ferrantes Italian Restaurant on the Monterey Peninsula. Next in line was an interesting challenge in Vail, Colorado, where he reopened the acclaimed Colorado favorite, the Fulton Iron Works. Pebble Beach Company hired Brown as a Pastry Cook in 1994. Poised to excel in a world-class resort, Brown soon became the sous chef in Club XIX at The Lodge at Pebble Beach. In 2002, he was promoted to Chef de Cuisine at the resort’s members-only Beach and Tennis Club. In 2007, Brown became the executive chef at the Beach and Tennis Club and in 2008, and accepted the role as Executive Chef at The Lodge at Pebble Beach. Brown brings all of his experience together to keep the style and theory of his cuisine clean and true, balanced equally in contrast and texture. Brown is grateful to count Huber Keller, Lisa Magadini, and Bertrand Bouquin among his mentors.

Floyd Cardoz is Executive Chef of North End Grill, the forthcoming restaurant from Danny Meyer's Union Square Hospitality Group. Before embarking on this new restaurant, Floyd was the executive chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land. Tabla received numerous accolades, including a three-star review from The New York Times. After 12 incredibly rewarding years, Tabla closed its doors in December 2010. Floyd began his career in his native Bombay, where he attended culinary school and interned in the kitchen of the Taj Mahal Intercontinental Hotel. To further his classic culinary technique, Floyd moved to Switzerland, and spent his days at the hotel management and culinary school Les Roches. Floyd later moved to New York, and worked under Chef Gary Kunz of the venerable Lespinasse. During his seven years at the world-renowned restaurant, he rose from Chef de Partie to Executive Sous Chef. In 2006, Floyd wrote his first cookbook, One Spice, Two Spice (Clarkson Potter). In 2009, he launched a line of meals for online grocer Fresh Direct. He is also the consulting chef for El Verano Taqueria located at Citi Field, home of the New York Mets. In 2011, Floyd received the title of Top Chef on Bravo’s Top Chef Masters series, winning the grand prize of $100,000 for his designated charity of choice, the Young Scientist Cancer Research Fund at New York’s Mount Sinai School of Medicine.

WEEKEND APPEARANCES 1.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JEFF CERCIELLO

MICHEAL CHIARELLO

Jeff Cerciello’s professional history reads like a culinary dream: a prestigious tenure that began in 1996 working at some of the most celebrated and critically-lauded restaurants in the country, from Thomas Keller’s French Laundry, to Bouchon (Las Vegas, New York and Beverly Hills) and Ad Hoc. He started as an apprentice at French Laundry but within two short years, Cerciello was involved in all aspects of the renowned restaurant, spearheading the opening of Yountville’s Bouchon (1998), as well as the opening of a second Bouchon in Las Vegas (2004) and Yountville’s Ad Hoc (2006). He was also instrumental in the openings of Bouchon Bakeries in Yountville, Las Vegas and New York, and most recently, the highly anticipated Bouchon restaurant in Beverly Hills (2009). As director of casual dining for Thomas Keller Restaurant Group, Cerciello helped guide the restaurants to great critical acclaim in addition to co-authoring the Bouchon Cookbook, which was awarded the IACP Chef and Restaurant Cookbook Award in 2005 and the IACP Cookbook Award for Food Styling. Prior to joining TKRG, Cerciello honed his culinary skills as sous-chef at the Wine Spectator-Greystone Restaurant in St. Helena. Before that, he enjoyed various apprenticeships in Spain, including the world-famous, Michelin three-star restaurant El Bulli, under Chef Ferran Adria – and Totel Dessert, under Chef Francisco Torreblanca, one of Europe’s top pastry chefs. Cerciello, a California native, studied hotel and restaurant management at Cal Poly Pomona, and also holds a degree from the Culinary Institute in Hyde Park, New York.

Michael Chiarello is the award-winning chef/owner of 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 has 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 & lifestyle trends pioneer, noted author, and Emmy Awardwinning television host. His show Easy Entertaining first premiered on Food Network in 2003 and continues to air daily on Cooking Channel. Chef Chiarello competed and finished in the finals 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 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.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 3.) Friday, August 10 12:00 PM - Lunch at Scarpetta with Guest Chef Michael Chiarello 4.) Saturday, August 11 10:30 AM - Cooking Demonstration With Michael Chiarello

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

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SECOND ANNUAL LOS ANGELES FOOD & WINE

ROY CHOI

SAM CHOY

Though Roy Choi is currently known as the godfather of the food truck movement, he is first and foremost a cook. Through a wayward lonchera Kogi and a humble-but-cute rice bowl joint Chego, Chef Roy has created food that tastes like a side of Los Angeles that non-immigrants have never gotten the chance to know. Korean and Mexican chilies meet, mix and fall in love over double caramelized short rib and slow-roasted prime rib, and creamed horseradish find homes over two scoops of steamed rice for under 10 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 mess with the traditions of standard dining culture and encourages patrons to reach across the table to share their food with a couple of 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. Spices, swagger and street corners from another side of an imagined world set the heartbeat and tone for Chef Roy's newest creative project Sunny Spot, located in Venice. From classic hotel chef to street cook to ringleader to 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.

Sam Choy’s years of cooking alongside his parents provided him the skills and inspiration to become a local Hawaiian celebrity in the early 1990s. It is his exceptional creativity, love of good food and aloha for the guests he serves that has propelled him into the status of an internationallyrecognized chef today. Choy’s colorful personality and welcoming smile have drawn customers to his multiple restaurants over the last 30 years, but it is his award-winning cooking that keeps them coming back. After the early days of working with his family, Sam spent twenty-plus years mastering his craft in the kitchens of noted hotels and resorts on the mainland and Hawaii. Following the footsteps of his heritage, Sam and his wife, Carol, opened Sam Choy’s in their newly adopted home town of Kailua-Kona in 1991. The combination of a million-dollar view and Sam’s delicious menu make this a not-to-miss dining experience on the islands. 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, has his personal recipe sauces and dressings available in national food store chains, and has designed first and business class menus for American’s Airlines International Flights. 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.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JOSIAH CITRIN

SCOTT CONANT

Josiah Citrin is the Two-Star Michelin Chef/Owner of the highly respected Mélisse Restaurant in Santa Monica, California, and co-owner 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 the autumn of 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 Four Stars by Mobile Travel Guide since 2001

Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. Scarpetta in New York City garnered a glowing three-star review from The New York Times and was named one of the Best New Restaurants in America by Esquire magazine. In 2008, Conant opened Scarpetta at Miami Beach’s Fontainebleau resort, which received a four-star review from The Miami Herald. In 2009, Scarpetta received a nomination for Best New Restaurant from the James Beard Foundation. In June 2010, Conant opened Scarpetta Toronto at the Thompson hotel and October 2010 brought Scarpetta Beverly Hills to Montage Beverly Hills. He opened a fifth location as well as D.O.C.G. Enoteca, a new wine bar, at the Cosmopolitan of Las Vegas in early 2011. A graduate of The Culinary Institute of America, Conant was named one of America’s “Best New Chefs” by Food & Wine magazine in 2004. He has appeared on The Today Show, Martha Stewart and Bravo’s “Top Chef.” On the Food Network, Conant is a guest judge on Chopped and serves as host of the 24-Hour Restaurant Battle. Conant has published two cookbooks: New Italian Cooking and Bold Italian.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Friday, August 10 12:00 PM - Lunch at Scarpetta with Guest Chef Michael Chiarello

INDULGE- Santa Monica: Dinner at the Fairmont

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JOHN COX

COLLIN CRANNELL

John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Inspired by his upbringing in northern New Mexico, Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar. Chef Cox’s start at Sierra Mar in July marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after training at the New England Culinary Institute in Montpelier, Vt. His success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine. From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants. Most recently, Chef Cox served as executive chef at the celebrated Carmel restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients. The new concept and menus were wildly successful and earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazine, a James Beard Award-winning publication. He also serves as a board member for the New England Culinary Institute.

A native of Southern California, Executive Chef Collin Crannell is the consummate food lover. Since returning to Los Angeles, after training a year in Paris, France, Crannell worked some of the finest California restaurants and he has over 20 years experience. Originally trained as a painter and graphic artist, Crannell was drawn to the creativity and adrenaline rush of being a chef. Exploring the edible arts, he has developed a cuisine that uses only the freshest ingredients in a simple yet elegant way. While he began his culinary journey in Paris at the Provencal shrine, La Bastide Odéon, Crannell’s appreciation of all things French did not stop there. Stateside, he honed his Cal-French tendencies as sous chef under the legendary Joachim Splichal at the original Patina. There, the connection between local ingredients and French sensibilities became fully realized. The renowned farmer’s markets of SoCal would become a dominant influence in his contemporary Californian cuisine. Crannell developed an amazing working knowledge of all things seafood from Michael Cimarusti of Providence while working with him at the Water Grill. During his two-year stint as chef de cuisine, he learned where and when to find the best seafood. Then he worked as Chef at the high end Italian Restaurant, La Botte in Santa Monica. The Restaurant received a one star Michelin award in 2008. As Executive Chef of The Lobster, he can be found in the morning walking the Santa Monica farmer’s market.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GIADA DE LAURENTIIS

CELESTINO DRAGO

Giada De Laurentiis has an impressive background of culinary training. A globally revered celebrity chef, Giada continues to prove her skill and accessibility, not only with her expanding presence beyond Food Network, but also with the success of her cookbooks, brand alliances, food products, and recurring role on the Today Show. Born in Rome, Giada grew up in a large Italian family. She eventually persued a culinary career and began her professional training at Le Cordon Bleu in Paris, specializing in both cuisine and pastry. She returned to Los Angeles, where her training included positions at the prestigious Ritz Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills. She later founded GDL Foods, a catering company in Los Angeles. Giada has earned an Emmy for Outstanding Lifestyle Host and has become one of Food Network’s most recognizable faces. Her shows have included Emmy award-winning Everyday Italian, and Giada’s Weekend Getaways. Giada can also be seen in Food Network specials Giada in Paradise: Capri and Santorini, and as a judge on Next Food Network Star. Giada is now in production on Giada at Home, where Giada plans and prepares meals and parties for family and friends. Giada has written five cookbooks, three of which are #1 New York Times best-sellers. Giada has dedicated her spare time to the Oxfam America and enlisted as one of several celebrity ambassadors in 2008. She currently resides in Los Angeles with her husband Todd and daughter.

Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while working at a restaurant in Pisa called Pierino. It was there that he realized he “loved everything about the restaurant business.” In 1979, Celestino accepted an offer to become Chef at Italian Restaurant Orlando Orsini in Los Angeles, and left Italy to embark upon a new culinary career in the United States. After six years in the business, he opened his first restaurant, Celestino, in Beverly Hills, receiving high praise that encouraged him to open a second restaurant, the acclaimed Drago in Santa Monica. Drago was met with rave reviews and has consistently been rated in the top five Italian restaurants in Los Angeles in its 20 years of operation. It was Celestino’s success at Drago that led him to his subsequent ventures, which include his artisanal bakery Dolce Forno, and restaurants Enoteca Drago and Il Pastaio in Beverly Hills, Drago Centro in Downtown, and Drago Catering & Special Events. Chef Celestino Drago was touted as one of the “Best Italian Chef's in the U.S.” by Bon Appétit and Los Angeles Times Restaurant Critic Irene Virbila. He was voted ”Best New Chef” by Food & Wine Magazine and he has recently been awarded by Accademia Barilla the Certified Master Chef of Italian Cuisine, reserved exclusively to chefs who have distinguished themselves for preserving and developing the authentic Italian cuisine and professionalism around the world.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

NATHAN ECKHAUS

JOSEPH ELEVADO

Executive Chef Nathaniel Eckhaus showcases his passion for farm-fresh ingredients at South Gate restaurant in New York’s Jumeirah Essex House Hotel. The dining room at South Gate offers distinctive and seasonally inspired fare. Chef Eckhaus partners with local organic farms, fishermen, and shellfish harvesters to ensure that he has the finest and freshest ingredients with which to prepare his ever evolving menu. With his "park to park" philosophy in bringing ingredients from the Union Square Park Greenmarket directly to his kitchen on Central Park, Chef Nathaniel’s menu pays homage to these ingredients with its local and seasonal offerings. Before coming to South Gate in 2007 as Chef de Cuisine, Chef Nathaniel honed his cooking and hospitality skills at Eleven Madison Park and Union Square Events, Danny Meyer’s premiere catering operation. He also spent time in Europe and cooked at several two and three Michelin star establishments in France, Monaco and Portugal. When Chef Nathaniel is not in the kitchen, he can be found fly fishing on the Delaware River as well as advocating its preservation and conservation. Chef Nathaniel got his degree at the New England Culinary Institute and before entering the culinary world, he spent six years as a Naval Air Rescue Swimmer in the United States Navy.

With a style that weaves classic technique, Japanese aesthetics and Asian flavors, Joseph Elevado’s culinary career is a culmination of his cultural upbringing, artistic expression and discipline, honed in esteemed kitchens throughout the country. As a child, Elevado naturally thrived through artistic expression, from drawing to cooking, yet could never quite predict which medium would eventually become his career. While in college, Elevado was drawn to the culinary field when a friend brought him to an evening course at New York Restaurant School. It was then that Elevado realized his true calling as a chef. Elevado enrolled in culinary school, where he graduated with honors with a degree in culinary arts. Upon graduation, Elevado took a position as a Master Cook at Nobu in New York City, where he refined his skills with Chef Nobu Matsuhisa and Chef Masaharu Morimoto. In May, 2011, when a dream job in California presented itself after 12 years spent in Las Vegas, Elevado joined the L’Ermitage Beverly Hills. As a mark of his culinary passage, Elevado has cultivated a series of tattoos that tell the story of his life in and out of the kitchen; each one reflects a time of change that serves as a constant reminder of his roots. When not in the kitchen, Elevado can be found 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.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Livello - L'Ermitage Beverly Hills 2.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 3.) Friday, August 10 7:00 PM - Asian Night Market 4.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GRAHAM ELLIOT

DANNY ELMALEH

Chef Graham Elliot is a "Navy brat" who has traveled the world and all fifty states. He's a creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest Four Star Chef to be named in any major U.S. city and was named one of Food & Wine magazine's "Best New Chef” in 2004. ? In May of 2008 at the age of 31, Graham opened the aptly named Graham Elliot, a restaurant that would not only bear his name but become an extension of his passionate personality, embodying his core belief that cooking is an artistic, creative outlet. Since opening its doors the restaurant has hypnotized the city of Chicago, garnering one Michelin star in both 2011 and 2012. In December 2010 Graham opened the fast-casual sandwich concept simply titled "Grahamwich" in Chicago’s River North area. Grahamwich has become a go-to spot for Chicagoans and visitors alike seeking inspired sandwiches. Coming this May, Chef Graham Elliot will open his third Chicago restaurant, g.e.b., offering a seasonally focused menu using old world techniques with three ingredients or less per dish. In addition to appearing on Iron Chef and two seasons of the popular show “Top Chef Masters,” Graham co-stars alongside Gordon Ramsay and Joe Bastianich in the FOX series “MasterChef,” which is now in its third season.

Born in Haifa, Israel, Danny Elmaleh, Executive Chef of sbe’s restaurant portfolio, oversees a diverse collection of restaurant and nightlife menus. Drawing on both his childhood and professional life, Elmaleh is known for effortlessly blending cuisines to create exotic and sumptuous dishes, often in the most unexpected places. He continues to make a name for himself as the creator of inventive and enlivening menus. Some of his signature innovations include the enticing shared plates he has created for The Abbey, Hyde Lounge and the updated Gladstones fresh seafood menu. Elmaleh has again harnessed his worldly culinary approach with his first signature restaurant, Cleo. Boasting a distinctly light and fresh menu that evokes a contemporary Mezze bar, Cleo has quickly become Hollywood's most sought after dining experience. Next, Elmaleh reimagines market-fresh Italian with the highly anticipated Mercato di Vetro, opening fall 2011. Elmaleh began his career as a chef in Japan at a prominent French restaurant. He then cooked at Ristorante Giannino in Milan and Melisse and its sister restaurant, Lemon Moon, in Los Angeles. In 2006, Elmaleh opened Celadon restaurant and was named a “Rising Star Chef” of 2007 by Star Chefs. It was there that he met Katsuya Uechi and forged the relationship that led to his role as sbe Corporate Chef at Katsuya and then as overall sbe Corporate Chef. Elmaleh began his training at the famed Culinary Institute of America in New York.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot 2.) Sunday, August 12 10:30 AM - Cooking Demonstration With Graham Elliot

WEEKEND APPEARANCES 1) Thursday, August 9 7:00 - 10:00PM - Giada's Festa Italiana 2) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

MARK ESTEE

JUSTIN EVERETT

Equally comfortable picking his favorite produce at the family farm of his friend Gary Romano or cooking up meals for celebrities like Sir Paul McCartney, Mark Estee’s culinary career has been driven by a deep love for authentic ingredients that create connections between land, farmer, food, and diner. Estee’s relentless enthusiasm and renowned passion has landed him prestigious guest chef appearances at the James Beard House in New York City, the four-diamond Awahnee Hotel in Yosemite and the world-renowned Pebble Beach and Los Angeles Food & Wine expos. Owner of Moody’s Bistro and Lounge and Burger Me! Truckee and Reno, Estee has opened a new downtown Reno restaurant Campo on the city’s riverfront. At Campo, Estee has built a menu inspired by rural Italian climates where fresh oils, hand-pressed pasta, catch-of-the-day seafood, and earthy pizzas highlight the connections between the dinner table and the land. Estee’s resume runs deep with stages in some of the world’s best kitchens. Taking lessons learned from some of the nation’s most iconic chefs, Estee returned to his Reno-Tahoe-Truckee restaurants and built one of the most authentic local food systems in the region. Local fisherman delivered fresh-caught Pacific salmon to the kitchens, and the kitchen raised its own pigs and lambs. Estee’s restaurants have been featured on Food Network, and written up in publications across the nation, where critics have called his food “close-our-eyes-and-moan good.”

Murray Circle Executive Chef Justin Everett is a longtime resident of the San Francisco Bay Area with extensive experience in California’s wine country. As is the case for many successful chefs, Justin’s first experience working in a kitchen was a dishwashing job in high school. From there he worked his way up in restaurants throughout college and received a culinary arts degree from the Western Culinary Institute in Portland, Oregon. Upon returning to Wine Country, Justin spent time in some of the best kitchens on the West Coast, including working as chef de partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. With numerous awards and recognition under his belt, including “Best Chef of Napa/Sonoma” (2009 and 2010), Justin has developed a following for his handcrafted charcuterie and whole-animal cooking. He describes his food as “ingredient-driven” due to his long-standing relationships with local farmers, wine makers, ranchers, fishermen and other artisan producers. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish. He also upholds the restaurant’s social responsibility by “employing, feeding, and supporting” the local community. Justin has also mentored local youth in the kitchen and has partnered with Benzinger Family Winery to foster an appreciation and respect for farming the land. He lives in the North Bay with his wife and three sons.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

DEAN FEARING

SUSAN FENIGER

Chef Dean Fearing stands tall, confident, and charismatic. On his chef jacket is a colorful embroidered image of his muchbeloved Lucchese cowboy boots—he has 28+ pairs. (If that doesn't say something about his personality, then what will? His personal involvement in the restaurant is evident as he glides back and forth from the kitchen to his guests, all with a smile. Long known as the "Father of Southwestern Cuisine," there is no mistake: Chef Fearing has a passion for what he does. 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: using an iron skillet. Chef Fearing has spent his life cooking for people who love good food. "A lot of things inspire me in the kitchen, but the final plate ... the way it tastes, the way it looks, the customer's reaction, all of those are what gets me up in the morning," said Fearing. A graduate of the Culinary Institute of America, 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. The exuberant Dean Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest” and diners from across the country flock to Dallas to experience his signature dishes.

Susan Feniger’s passion for food has propelled her into a three-decade career as a successful chef, restaurateur, cookbook author, and media darling, with the Los Angeles Times recently saying, “She deserves an Emmy for energy." She spends most days dividing her time between her first solo venture, Susan Feniger’s Street, and the Border Grill restaurants in Santa Monica, Downtown LA, and Las Vegas at Mandalay Bay Resort & Casino, as well as the Border Grill Truck—all coowned with Chef Mary Sue Milliken. A veteran of nearly 400 episodes of Food Network's Too Hot Tamales and Tamales World Tour series along with Milliken, Feniger also coauthored five cookbooks including City Cuisine, Mesa Mexicana, and Cooking with Too Hot Tamales. After a recent stint on season 2 of Bravo's Top Chef Masters, a feature story in Oprah Magazine, and a wide range of media including The Today Show, Chef vs. City, The Best Thing I Ever Ate, Gourmet, Sunset, and Bon Appetit, she was also a featured chef at the U.S. Open and cooked for the Real Housewives of Orange County. Susan shines a light on a number of worthwhile organizations and has been on the board of the Scleroderma Research Foundation for 17 years and the board of the L.A. Gay & Lesbian Center for three. In all her endeavors, Susan’s genuine love for the authentic flavors of street and home cooked food has been her driving force and she shows no signs of slowing down.

WEEKEND APPEARANCES 1.) Saturday, August 11 5:30 PM - Live Love Eat - Wolfgang Puck Cooking Demonstration 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Street 2.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot 3.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GUY FIERI

MICHAEL FIORELLI

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.

As the chef de cuisine of Terranea’s signature restaurant, mar’sel, Michael Fiorelli is a true artisan of contemporary farmto-table cuisine, delivering an inventive and refreshing take on a classic California menu that celebrates the region’s seasonal abundance. Local ingredients inspire Fiorelli’s whimsical interpretations, a tribute to farmers who dedicate their livelihoods to the sustainable community. Bursting with color, his artful presentations and simple flavors underscore a strict attention to detail and celebrated gourmet repertoire that impresses the most sophisticated palate. Fiorelli’s seasoned career spotlights tenures at the Little Nell in Aspen and Darden Restaurants’ Seasons 52, as well as The Inn at Little Washington, whose all-star chef, Patrick O’Connell, winner of the James Beard Award for “Outstanding Chef,” Fiorelli credits in developing his passion for seasonal, locally harvested cuisine while working with neighboring farmers. Now at mar’sel, Fiorelli delights guests with dishes as thrilling as the dining room’s Pacific Ocean views. Fiorelli was recently invited to represent the flavors of California at the distinguished James Beard House in New York City. Hosted by James Beard Foundation members and industry professionals, this dinner event spotlighted Fiorelli’s homegrown menu with wine pairings from partners Master Grower Geri Miller and Darioush Winery of the Napa Valley.

Cooking Demonstration With Guy Fieri

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

CLARK FRASIER

MARK GAIER

Over 20 years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy still governs the restaurant today. In 2010, the prestigious James Beard Foundation named the duo as "Best Chefs in the Northeast." Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine, Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs including the CBS’s Early Show and NBC’s Today show. Arrows has continually garnered national and international accolades, chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The inspiration for the chefs’ culinary style traces back to California, where Mark and Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark began his culinary career in Boston studying under Jean Wallach, where he honed his basic skills as a chef. Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant year-round. Clark joined Stars Restaurant as chef de tournant and it is here that Clark developed his acumen with Asian ingredients and flavor combinations, a sensibility that he continues to incorporate into their restaurants’ menus.

Over 20 years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy governs the restaurant today. In 2010, the James Beard Foundation named the duo "Best Chefs in the Northeast." Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine,Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs, including the CBS Early Show and NBC’s Today show. Arrows has garnered national and international accolades, chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The inspiration for the chefs’ culinary style traces back to California, where Mark & Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark began his culinary career in Boston under the tutelage of Jean Wallach. It was during this period that he honed his basic skills as a chef followed by his move to San Francisco. Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant year-round. Clark joined Stars Restaurant as chef tournant and it was here that Clark developed his acumen with Asian ingredients and flavor combinations, a sensibility incorporated into their restaurants’ menus.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GALE GAND

RAY GARCIA

Gale Gand, founding pastry chef and partner of the Michelin star, Five Diamond, four-star restaurant TRU in Chicago, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of the long running Food Network and Cooking Channel’s Sweet Dreams, Gand has appeared on Iron Chef America, Martha Stewart, Baking With Julia (Child), Oprah, Dr. Oz, and judged Bravo’s Top Chef and Top Chef Just Desserts, as well as others. Gale was asked by Mayor Daley to create a special dessert to serve to the President of China on his 2011 visit to Chicago. Gand is also an accomplished cookbook author with seven titles to her credit including her most recent, Gale Gand’s Brunch. She is currently the Chef in Residence at Elawa Farm, a restored historic farm, in Lake Forest II where she cooks and bakes for their farm market in the summer and fall. Gale has her own root beer company producing Gale’s Root beer, has a BFA from RIT, and attended culinary school at La Varenne in Paris. Gale is married to an environmentalist, Jimmy Seidita, has a 15-year-old son, Gio, and twin 7-year-old girls, Ella and Ruby. a 15 year old son Gio and twin 7 year old girls, Ella and Ruby.

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 he equated with conviviality, he originally planned to pursue a legal career. 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 renowned chefs at landmark establishments, including Douglas Keene at Cyrus and Thomas Keller at The French Laundry. “I learned the importance of ingredients, technique and flavor,” said Chef Ray. 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 Star Chefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 10 8:00 PM - INDULGE - Santa Monica: Dinner at the Fairmont 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

MICHEAL GINOR

ANTONIO GIORDANO

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute. Michael is a food and travel contributor to such publications as Food Arts Magazine, James Beard Magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes. Michael and Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurant in the U.S.” by Food & Wine Magazine. In 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant. In 2009, Michael opened Lola, a new personal cuisine restaurant. Lola is hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as “brilliant, volatile…shooting stars.” In February, 2011, Food & Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award.

Antonio Giordano has solidified his prominence in the Italian Food and Beverage industry with innovation. In pursuit of his passion for fine Italian cuisine he has pioneered various techniques in the kitchen while working in the best Italian restaurants before he moved to LA. He is constantly challenging widely held beliefs about Southern Italian cuisine, transforming time-honored dishes into delightful gastronomic delights without abandoning the age-old traditions by which Southern Italian food is characterized. Only a master of Southern Italian cuisine would be able to maintain Terroni’s reputation for authenticity, sophistication, and ingenuity.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

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SECOND ANNUAL LOS ANGELES FOOD & WINE

HEDY GOLDSMITH

JOHNATHAN GRAHM

When foodies and food scribes wax on can’t miss desserts in South Florida, no other name elicits more passion than that of Hedy Goldsmith. A finalist for the 2012 James Beard Award in the nationally-contested “Outstanding Pastry Chef” category, Goldsmith at The Genuine Hospitality Group has an exciting year ahead. Her first cookbook, Baking Out Loud: Fun Desserts with Big Flavors (Clarkson Potter) is now available for pre-sale and will be released nationwide on October 2, 2012. Since James Beard award-winning chef/owner Michael Schwartz opened his flagship Michael’s Genuine Food & Drink in Miami in March 2007 to immediate acclaim, part of its success has been the allure of Hedy’s talent. Now in her second season of Cooking Channel's Unique Sweets, has appeared on Food(ography), America’s Best Bites, Iron Chef with friend/chef Michelle Bernstein and Food Network’s The Best Thing I Ever Ate where the nation’s top culinary experts, New York Times’ Frank Bruni, chefs Michael Symon and Scott Conant debated which of Goldsmith’s creations stood supreme. Hedy has been featured in myriad publications such as People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post and MSNBC. This summer, Hedy begins blogging about all things sweet on foodnetwork.com and creating seasonal recipes for cookingchannel.com. Hedy resides in Coral Gables with her partner and their two dogs, Sweetpea and Cooper.

Jonathan Grahm is known as the world’s youngest and most creative chocolatier. At 27, Jonathan was featured on this year's Forbes Magazine "30 Under 30" list for his imaginative, artistic and award-winning chocolate creations from his Los Angeles-based Compartes Chocolatier. Using high-quality, seasonal, locally-sourced ingredients to create organic confections, Jonathan's most famous varieties include his signature truffles, chocolate bars and Love Nuts. Known as one of the pioneers in mixing savory and sweet together, Jonathan's been making his confections blending salt and chocolate together for over 10 years. A contributor for Oprah with numerous television appearances under his belt including Bravo, Food Network, MTV and The Cooking Channel, Jonathan has become an authority on chocolate nationwide. His passion for his craft of chocolate using all-natural ingredients with no preservatives and his phrase of “the chocolate is the canvas” has become synonymous with Compartes Chocolatier. Jonathan also offers custom chocolates for corporate clients and events and his customers include Nicole Kidman, Jennifer Garner, Brad Pitt, Heidi Klum, Chelsea Handler, Jay Leno, Harrison Ford, The Beckhams and many more. Jonathan's chocolate adventures can be followed on twitter @Compartes (http://twitter.com/compartes) as he prepares to launch a brand new chocolate line this year as well as open his seventh store in Japan and first Compartes Chocolatier store in China in 2013.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JEREMY GROSSMAN

KERRY HEFFERNAN

Many of Chef Jeremy Grossman’s earliest and fondest memories are of cooking with his mother for family and friends during holidays and get-togethers. These gatherings made a lasting impression on Grossman and would fuel the fire for his inevitable career decision. Before Grossman could begin his career in the culinary arts, he proudly served our country as an Army Ranger for four years and was stationed in Fort Lewis, WA and Fort Drum, NY, and spent most of his tenure in The 2nd Ranger Battalion. In that time, he earned his combat infantry badge for his actions in Afghanistan. Eventually, he settled his family and his career in Santa Monica. Grossman expanded his knowledge of contemporary California cuisine with positions at Rustic Canyon Wine Bar and Seasonal Kitchen, where he had the opportunity to work with James Beard Nominee, Evan Funke. On most days, you can find Grossman frequenting the local Farmer’s Market and talking to the farmers and their purveyors. As the Executive Chef of Sonoma Wine Garden in the Santa Monica Place, Grossman uses this farm-to-table connection to bring his contemporary Southern California cuisine to life. Grossman is an avid hunter and enjoys fly-fishing and skeet shooting with his wife, as well as wild boar hunting with a compound bow. He also enjoys spending as much time as he can with his daughter and younger son, when he is not running the Sonoma kitchen.

Born in Pennsylvania and raised in Connecticut, Kerry Heffernan began working in restaurants at age 15. Following high school, Kerry bicycled through Europe, eventually setting up camp in the South of France baking croissants. He returned home to attend the CIA, graduating second in his class. He returned to New York City, honing his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue. Kerry became the Executive Chef of the Westbury Hotel's famed Polo Restaurant before opening Union Square Hospitality Group's Eleven Madison Park as Executive Chef and eventually becoming partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for “Outstanding Service in America,” and Esquire Magazine's "Best New Restaurant." Kerry also created and continues to work as a consultant to "15 CPW," a private restaurant at Manhattan’s toniest address. Kerry remains active outside the kitchen in philanthropy. In 2012, Kerry was honored as the commencement speaker at the CIA. An avid outdoorsman and seafood expert, Kerry has won several charity fishing tournaments, including the Manhattan Cup and the Montauk Redbone.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

Summer At The Shore Hosted By Graham Elliot

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SECOND ANNUAL LOS ANGELES FOOD & WINE

RORY HERRMANN

MOHAN ISMAIL

As Chef de Cuisine of Bouchon in Beverly Hills, Rory Herrmann is responsible for the daily supervision of the restaurant kitchen and staff, in addition to ensuring that the restaurant’s high standards are met in each and every dish. Previously, Herrmann served as the Private Dining Chef at Per Se, Chef Thomas Keller’s fine dining restaurant in New York City. He is a graduate of the French Culinary Institute in Manhattan, and has worked under notable chefs in the industry including 3-star Michelin Chef Alain Ducasse at his eponymous restaurant at the Essex House and at the more casual Mix, as well as for Chef Dan Barber at Blue Hill Restaurant, all located in New York City. He also worked for several years in the kitchens of the Sundance Resort in Sundance, Utah. When Thomas Keller opened Bouchon Bistro, Herrmann headed back to California to helm the kitchen as chef de cuisine in November of 2009. Since its opening, Bouchon Bistro has garnered constant praise, even ranking as one of Angeleno Magazine’s “Top 10 LA Dining Spots.” Meanwhile, Herrmann continues to learn from his mentor, Keller, ensuring that each and every plate that goes out bears the same mark of irrefutable quality.

Drawing from his youth in Singapore and his experience cooking at some of the best Southeast Asian restaurants in New York, Mohan Ismail serves as Executive Chef of RockSugar Pan Asian Kitchen, in Century City, California. The upscale-casual restaurant serves the cuisines of Thailand, Vietnam, Malaysia, Singapore, Indonesia and India. As a boy, Ismail was immersed in Singapore’s multicultural outdoor food markets. He graduated college and moved to New York to pursue a career in fashion design. At the urging of his friends, Ismail began taking classes at New York’s French Culinary Institute, where he discovered his passion. During his five years at Danny Meyer’s Tabla, he worked with Chef Floyd Cardoz. This led to Ismail joining the team at Chef JeanGeorges Vongerichten’s Spice Market. At Spice Market, Ismail helped popularize the restaurant’s take on Southeast Asian street food. A six-month post as sous chef at Dan Barber’s Blue Hill in Westchester schooled Ismail on the clean flavors of sustainably farmed seasonal cooking. Ismail then moved to Kalustyan’s, where he earned kudos for his Indian-influenced fusion cuisine. In early 2005, he took a sabbatical, traveling throughout Asia, before returning to Los Angeles to launch RockSugar Pan Asian Kitchen. Ismail has cooked at the James Beard House in New York City and has been featured at the Aspen Food & Wine Classic. On May 9, 2011, he was also a featured chef at the James Beard Awards Gala Reception in New York City.

WEEKEND APPEARANCES 1.) Friday, August 10 6:30 PM - Delicacy Dinner At The Montage Beverly Hills 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market

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SECOND ANNUAL LOS ANGELES FOOD & WINE

HUBERT KELLER

JOHN - CARLOS KURAMOTO

Hubert Keller, a Frenchman classically trained by France’s top chefs, is now one of America’s most widely recognized and acclaimed chefs. His world-renowned restaurants, Fleur de Lys San Francisco and Fleur by Hubert Keller in Las Vegas, feature Chef Keller’s contemporary French cooking accented with Mediterranean flavors. Recently, Chef Keller launched his wildly popular Burger Bar restaurants in Las Vegas, St Louis, and San Francisco. He has won numerous awards including the James Beard Foundation’s “Best Chef: California” and has been elected to the Foundation’s prestigious “Who’s Who in Food and Beverage.” Food and Wine magazine tapped him as one of the “Ten Best Chefs in America,” and Restaurants & Institutions gave him its Ivy Award. Chef Keller has cooked for several United States presidents and was the first guest chef invited to the White House to personally prepare his sophisticated vegetarian menu for President Clinton and his family. Chef Keller is also known for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. Chef Keller is also a resident judge on Top Chef Just Dessert on Bravo. Chef Keller‘s own cooking show for PBS, Secrets of a Chef, is now entering its third season. He is working on his next cookbook, Souvenirs, with a release for fall 2012.

Born and raised in the heart of Los Angeles’ San Gabriel Valley with a Japanese and Mexican Grandmother, Michael’s Executive Chef John-Carlos Kuramoto gained a passion for the culinary arts at a young age. While he enjoyed dining around many of the authentic dim sum, sushi and taco stands he credits his grandmother for teaching him the art of cooking. A graduate of the Culinary Institute of America, John-Carlos honed his skills in kitchens such as Blue Ginger, Michael Mina and, Mark Peel’s Campanile. He has lived in New York and Las Vegas but was happy to move back to Los Angeles. At Michael’s John-Carlos combines his upbringing with farm fresh ingredients, classic dishes and his unique twist on New American ingredients. He enjoys weekly trips to the Santa Monica Farmers’ market where he finds inspiration for new dishes. He hosts monthly lunches and tours of the market where guests can experience shopping with a chef and then enjoy dishes created exclusively for them using ingredients found on their tour. John- Carlos was recently named to Zagat’s “Top 30 under 30” and Eater.com’s LA’s “Hottest Chef”, in his tenure at Michael’s he has volunteered his time at culinary events for CCAP, Share Our Strength, Planned Parenthood, GLAAD, Ocean Park Community Center and St. Vincent’s Meals on Wheels.

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Patina With Guest Chef Hubert Keller 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JOHN LECHLEIDNER

SUSUR LEE

Born and raised in Pennsauken, New Jersey, John Lechleidner attended the Academy of Culinary Arts, where his passion for food paved the way to a successful career in the culinary industry. In 2001, Lechleidner joined the preeminent Wolfgang Puck Fine Dining Group, beginning his nearly nine-year tenure with the group as a sous chef at Postrio in Las Vegas. He then moved to Wolfgang’s flagship Spago at The Forum Shops at Caesars but it wasn’t long before his skills were noticed and he was tapped to join the opening team at the Wolfgang Puck American Grille at Borgata Resort Casino & Spa in Atlantic City as Executive Sous Chef in 2006. Lechleidner’s hard work, creativity and passion for cooking serve as the perfect recipe for success in his new role as executive chef of Wolfgang Puck Bar & Grill, Puck’s fourth fine dining restaurant in Los Angeles. To ready himself for the position, he spent time training and working alongside Puck and Chef Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group. The menu integrates Puck’s passion for eating and dining “WELL” with his philosophy, Wolfgang’s Eat, Love, Live!™ by utilizing all-natural and organic ingredients to create a seasonal menu filled with innovative tastes. As Executive Chef, Lechleidner brings a feeling of comfort and relaxation to the restaurant. He feels that the entire dining experience is the recipe for a successful restaurant.

From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’s elegant Peninsula Hotel, Lee has never strayed from his consuming passion to create tantalizing dishes that blend textures and flavors in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic. Soon after he opened his restaurant, Lotus, in Toronto in 1987, Susur Lee tongue-tied food critics from around the globe. Returning to Toronto in 2000, Chef Lee drew up plans for his gastro-dome, Susur. The restaurant immediately earned accolades from Food & Wine, and Gourmet magazines. In 2004, the chef opened Lee, a less formal, more youth-oriented sister to Susur. In 2009, Lee unveiled (in partnership with Tung Lok Group), Chinois by Susur Lee restaurant in Singapore. In the spring of 2010, Lee became a media sensation on the Food Network’s popular hit TV show, Top Chef Master. On February 14, 2011, the Chef presented a delicious Valentine to Toronto, his home-town, assuring that his fine romance with food lovers would endure. He added a new Gastro-Club to his epicurean domain, and capped off the year in Cannes, receiving the 5-Star Diamond Award from the American Academy of Hospitality Sciences. Susur Lee’s two sons will open an as-yet-to-be-named restaurant, located in Toronto’s newest, brashest foodie destination—the neighborhood of Dundas West—in the spring of 2012.

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at WP24 With Guest Chef Charles Phan 2.) Friday, August 10 7:00 PM - Asian Night Market

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

DAVID LEFEVRE

ANTONIA LOFASO

Chef David LeFevre, a native of Madison, Wisconsin, and graduate of the renowned Culinary Institute of America, began his professional 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 which was 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 decided to explore new and exotic cuisines, which launched him on a two year globetrotting experience all over 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.

Television audiences first met celebrity chef Antonia Lofaso in 2008 on season four of Bravo’s hit show Top Chef. Two years later, Antonia returned to Bravo to compete on Top Chef All-Stars, where she fought her way to the finals. With that same skill and determination, she’s now building a brilliant career that exceeds her own expectations; and she’s doing it all while balancing the pursuit of her professional dreams and the demands of single parenthood. Soon after graduating from the acclaimed French Culinary Institute, Antonia landed a coveted position in the kitchen of Wolfgang Puck’s famed Spago in Beverly Hills. Later, she was tapped by SBE Restaurant Group to serve as the executive chef for the launch of their Los Angeles supper club. In addition to her restaurant and television experience, Antonia has served as private chef throughout her career to many of Hollywood’s A-list elite. She currently serves as Executive Chef at Black Market Liquor Bar in Los Angeles. With thoughtful planning and strong ambition, Antonia continues to push the boundaries of her career in both culinary art and entertainment. Her first book, The Busy Mom’s Cookbook, will be published by Avery, an imprint of Penguin Group USA, in August 2012.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

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SECOND ANNUAL LOS ANGELES FOOD & WINE

RAPHAEL LUNETTA

JEFF MAHIN

Celebrated chef and personality Raphael Lunetta is Executive Chef and Proprietor of JiRaffe restaurant in Santa Monica, California. JiRaffe offers a warm, unfussy ambiance that keeps the spotlight on its food which is rustic American/French cuisine. When asked to describe his food, Chef Raphael said … “it is fresh locally sourced produce, meats and seafood, then prepared with ‘love’ from our kitchen, combined with robust portions using many products from local suppliers and the Santa Monica Farmer’s Market. ” Chef Raphael’s honors include being named “Ten Top New Chefs ” by Food & Wine Magazine (1997), and “Fine Dining Award Winner (2009) by ”Nation’s Restaurant News. As well as for his talent in the kitchen, Raphael is known for his second passion … surfing. He earned the title “the surfing chef” as he frequents Southern California beaches riding the waves . Born in Southern California, Raphael grew up in a family where preparing and eating good, homemade food was ingrained at a young age. His family visited his aunt’s 18th Century farmhouse retreat during summers in the South of France. There they would enjoy large family dinners: cooking fresh mackerel over open fires made with dried grapevines, eating calamari and shellfish right from the ocean, and roasting ripe vegetables from this fertile Mediterranean region. This setting began Raphael’s love for light, simple French cooking. Chef Raphael is married to television news personality Gabriela Teissier de Lunetta and they have two sons, Etienne and Enzo.

Chef Jeff Mahin, Stella Rossa Pizza Bar (Santa Monica) was recently added to the Zagat “30-under-30” as well as top 50 Eater Young Guns. Mahin, 28, recently became one of the youngest partners at Lettuce Entertain You Enterprises, a hospitality group based out of Chicago as a result of his dedication to revolutionizing the pizza scene in L.A. at his artisanal pizza concept, Stella Rossa. Jeff rconsiders himself a food scientist, experimenting with 30 different varieties of pizza dough’s before finalizing the restaurant’s signature crust. To keep his elevated pizza joint seasonal, Jeff takes his staff to the local Santa Monica farmers market at least twice a week to hand-pick seasonal ingredients and side dishes for the restaurant including organic house made sausage, Bloomsdale spinach and purple kale. He works exclusively with a private miller in San Joaquin Valley who uses red wheat and white wheat to make his flour. Aside from the locally sourced flour, the preparation is rather unique as he portions the dough individually into jars and let’s them ferment on the counter. Jeff estimates that in his restaurant of 13-tables, he dishes out about 400-500 pizzas per night which is equivalent to about 300lbs of dough. In February 2012, Mahin launched Do-Rite Donuts in Chicago, IL in partnership with Chef Francis Brennan which bakes 10 seasonal donuts hourly including a daily selection of gluten-free.

WEEKEND APPEARANCES 1.) Friday, August 10 8:00 PM - INDULGE - Santa Monica: Dinner at the Fairmont

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

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SECOND ANNUAL LOS ANGELES FOOD & WINE

WALTER MANZKE

RENE MATA

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

Born and raised in El Salvador Rene moved to Los Angeles at the age of 21. His cooking talents were first recognized by his sister and the family who owned a market and deli. In Los Angeles Rene began working in a Japanese restaurant called Kushimbo and then Pear Garden. It is there were Rene would meet Kazuto Matsusaka, Makoto Tanaka, Luis Diaz and his future wife Reiko. In 1987 Rene was recruited by Kazuto as line cook at Chinois on Main. Rene had no formal culinary training. He absorbed basic skills and ideas in the traditional Asian kitchens in which he worked during the years and from his wife who is a great cook. Five years later Rene Mata became Chinois’ Executive Sous Chef and last year became Chinois Executive Chef. Rene Mata’s talent and ambition makes Chinois on Main one of the best restaurants in Los Angeles and all over the world. The cuisine he practices is an exciting blend of fresh California ingredients and Asian techniques. Rene shared his experience as guest Chef at the Cornell University School of Hotel Administration, several Country Clubs in LA: Brentwood, Bel Air, Hillcrest and many other institutions. Rene resides in Granada Hills with his wife and mother.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

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SECOND ANNUAL LOS ANGELES FOOD & WINE

LEVI MEZICK

JOE MILLER

Knowing early on that his passion lay in working with his handcrafted food, Levi Mezick began his career as a prep cook at the Relais & Chateaux Clifton the Country Inn in Charlottesville, Virginia at 17. His career path over the past 20 years includes sous chef at Daniel, executive sous chef at Café Boulud with Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants. Levi teamed up with Chef Michel Richard in 2008 at Michel at The RitzCarlton, Tysons Corner, Virginia, where he earned critical acclaim for his creative riffs on classic cuisine utilizing modern ingredients and fine-tuned technique. In 2011, Levi became Executive Chef of Restaurant 1833, located in the historical adobe in Monterey. Levi’s approachable and informed style is reflected in the locallysourced menu. Early acclaim for Restaurant 1833 includes a three-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for “Best New Restaurant” from the James Beard Foundation. When he isn’t creating new dishes, Levi spends his time with his son Noah, making pasta or homemade ice cream. Levi is also heavily involved with the non-profit El Cajon Project, a non-profit culinary program for at-risk youth program. He enjoys biking and gardening at his home in Monterey where he lives with his son and wife, Alexandra.

From a young age, Chef Joseph Miller liked to share his passion for good food and unique tastes. While spending time with his aunts on their farm in Ohio, Miller participated in family gatherings, which always included home cooked foods. After graduating from the CIA in Hyde Park, Joe headed to Los Angeles. Upon his arrival, he worked in several restaurants, including La Toque, Patina and L’Orangerie, but he received his first recognition as a chef at Café Katsu in Los Angeles. In keeping with Café Katsu’s intimate, casual style, he opted to open a neighborhood restaurant serving FrenchCalifornia cuisine at affordable prices. Miller, along with members of his original staff at Café Katsu, worked diligently, and within only a month of renovating the space on Abbot Kinney Boulevard in Venice, California, the doors opened to Joe’s Restaurant in September 2001. Consistently rated by the Zagat Survey as one of the top ten restaurants in Los Angeles, Joe’s Restaurant has earned numerous positive reviews by major publications in Los Angeles and throughout the United States. Joe, a visionary in the kitchen, says the secret of his cuisine is mixing formal French techniques with Asian and Californiainfluenced esthetics using only the best ingredients. In addition to frequenting local farmers markets, Joe searches out regional items from around the country and the world.

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 8:00 PM - INDULGE - Santa Monica: Dinner at the Fairmont 2.) Friday, August 10 7:00-10:00 PM - Summer at the Shore Hosted by Graham

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SECOND ANNUAL LOS ANGELES FOOD & WINE

MARY SUE MILLIKEN

MICHAEL MINA

Mary Sue Milliken is co-chef/owner of the popular, critically-acclaimed Border Grill restaurants in Santa Monica, Downtown Los Angeles, and Las Vegas, serving upscale, modern Mexican food in a hip, urban cantina setting. She is also co-chef/owner of the gourmet taco truck phenomenon, the Border Grill Truck. A pioneer of world cuisine since the creation of City Café and City Restaurant in Los Angeles in the 1980s, Milliken is a preeminent ambassador of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades. Always a trailblazer, Milliken was the first female chef to work at Chicago's prestigious Le Perroquet in the late 1970s, going on to train at a Michelin two-star, female chef-owned restaurant in Paris, and later joining a handful of progressive women chefs to found Women Chefs & Restaurateurs. A business partner with Chef Susan Feniger for over 25 years, Mary Sue is co-author of five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine. Mary Sue co-starred with Susan in 400 episodes of Food Network’s Too Hot Tamales and Tamales World Tour, and has appeared as a guest on everything from Iron Chef America and Oprah to Good Day L.A., the Today Show and most recently competed on season three of Bravo's Top Chef Masters, winning $40,000 for Share Our Strength, a non-profit organization dedicated to ending childhood hunger by 2015.

Michael Mina’s story is one of two decades of influence, passion and achievement. With the opening of Michael Mina, his eponymous signature restaurant in San Francisco, Michael is at the helm and once again in the kitchen at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. The San Francisco Chronicle three and a half star winner Michael Mina marks the newest phase and ultimate expression in the career of the James Beard Award-winning chef. During its first year, Michael Mina has already been awarded one Michelin star and “Restaurant of the Year” in Esquire’s annual 2011 “Best Restaurants” issue. Named Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May, 2011, Bon Appétit “Chef of the Year 2005,” San Francisco Magazine “Chef of the Year 2005,” as well as “Restaurateur of the Year 2005” by the International Food and Beverage Forum, Michael continues to dazzle the culinary world with bold dining concepts. Michael’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 20 concept restaurants and a lounge concept including Michael Mina, Clock Bar, RN74, Bourbon Steak, Arcadia, Stonehill Tavern, Seablue, Nobhill Tavern, Stripsteak, American Fish, Wit & Wisdom and Pabu.

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

GIANFRANCO MINUZ

MATT MOLINA

Born in Venice, Gianfranco Minuz’s early passion for food was influenced in part by his father’s skills as a rancher and butcher. At 15, he enrolled in culinary school in the nearby village of Lignano Sabbiadoro. After graduation, Minuz went to work at Bella Venezia, a Michelin-starred ristorante in Venice renowned for its ossobuco. His early career experiences set the stage for the opening of his restaurant, Cà Masieri, in 1986. Located at a country inn in the northern Italian town of Trissino, Minuz’s skill in the kitchen earned the establishment a coveted Michelin star for his progressive Venetian cuisine. After a successful decade in Trissino, he left Italy for the United States in search of new challenges. In Southern California, Minuz worked as Executive Chef at Trattoria Tre Venezie, an intimate Pasadena restaurant and subsequently ran the kitchen at Santa Monica’s La Botte, both of which earned a Michelin star during his tenure. Minuz found an offer to join Locanda del Lago particularly intriguing. The iconic Santa Monica restaurant’s specialization in cuisine from Italy’s Lake Country was an aspect close to his heart and spoke to his philosophy of using the finest quality ingredients in his dishes. “Northern Italian cuisine is in my blood; it is what I know best,” Minuz says. “Fish should be fresh and firm in texture. Game meats should have a bit of wild flavor. The natural flavors of every ingredient should enhance the dish in an authentic way.”

A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train in Mario Batali’s celebrated restaurant, Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza. Since assuming charge of the restaurants, and taking on a proactive role in their standards of sustainability as the executive chef at Pizzeria Mozza and Osteria Mozza, Matt has received a rare three-star rating for both restaurants from S. Irene Virbila, the Los Angeles Times food critic. In 2008, Matt was nominated for “Rising Star Chef” and “Best New Restaurant” in Osteria Mozza by the James Beard Foundation and in 2012. He was named “Best Chef Pacific” by the James Beard Foundation. Most recently he co-authored, with Nancy Silverton and Carolynn Carreno, The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf, 2011). Both Mozza restaurants are Green Restaurant Associationcertified, Molina works with organic and locally sourced ingredients in the kitchen and also complies with various energy, waste and water standards. What's more, waste grease from the Mozza kitchens is used to make the line of Further candles and soaps.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

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SECOND ANNUAL LOS ANGELES FOOD & WINE

MARK MOLLICA

RYAN MORRISON

Chef Mark Mollica was born and raised in Southern California. From an early age, Chef Mollica has worked in the kitchen with his mother and grandmother. It was then that a passion for food and cooking developed. However, it wasn’t until after graduating from college with a degree in business marketing that he turned to his true passion. With an eager spirit to learn more, Chef Mollica decided to pursue a culinary career and went on to be classically trained. From there, he decided to apprentice in some of the top restaurants and hotels in several regions throughout Italy. In March, 2005, Chef Mollica joined La Vecchia Cucina. He worked in every facet of the kitchen, moving up quickly and eventually taking control of the kitchen. In April, 2006, Chef Mollica, together with his brother and business partner, Anthony, acquired La Vecchia Cucina and have made it Santa Monica’s finest neighborhood Italian restaurant. Night after night, Chef Mollica seamlessly creates traditional Italian cuisine along with seasonal specials. Chef Mollica continues his love for food and knowledge by regularly traveling to Italy. This year, Chef Mollica was honored by Academia Barilla as a Certified Master Chef of Italian Cuisine.

Ryan Morrison is no stranger to the precision and dedication is takes to open a highly anticipated restaurant. The first time he assumed the position of chef de cuisine, he worked with the opening team for the original Scarpetta in New York City in 2008. “Opening Scarpetta was a lot of pressure, but there was also instant gratification in a job well done,” he says. “I consider achieving three stars from The New York Times with Scott Conant and the rest of the team as one of the highlights of my career thus far.” Morrison moved back to Toronto in 2011 and had been working as chef de cuisine at O&B Canteen when his friend and mentor, Consulting Chef Eric Hara, contacted him in early 2012 with an idea to collaborate on a contemporary American restaurant in Los Angeles. The two chefs had met in the kitchens of Lake Louise, Canada. Hara had recently relocated to California to begin and thought L.A. would be the perfect locale for his and Morrison’s first restaurant venture together. Morrison couldn’t agree more. At Towne, which opened in July 2012, the two chefs have teamed up on a menu that takes flavors rooted in classic comfort foods and presents them in surprising ways. “Eric and I mesh well because we complement each other and create dish concepts that play off one another,” says Morrison, who also oversees daily kitchen operations as well as the restaurant’s signature specials.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

DAVID MYERS

BRYANT NG

David Myers is a renowned Los Angeles-based chef who captivated the attention of the culinary world in 2002 with Sona, which has held a Michelin star since the start of the Los Angeles Guide. Following Sona, Myers created one of Los Angeles’ first modern French brasseries in Comme Ça Restaurant, featuring a beverage program that pioneered market-driven cocktails, followed by an Italian neighborhood-inspired Pizzeria Ortica in Orange County. Myers founded David Myers Group, which owns and operates the restaurants in addition to two concepts that debuted in fall 2010 in the Ginza district of Tokyo: a high-end patisserie called Sola and David Myers Café, showcasing California-inspired cuisine with Japanese ingredients. In late 2010, Myers made his first foray into Las Vegas with Comme Ça at The Cosmopolitan of Las Vegas. After the success of Sola in Mitsukoshi Ginza, Myers opened an additional Sola location in Isetan Shinjuku, Tokyo in March of 2011. Myers’ culinary capabilities have been widely recognized, including notable accolades such as Food & Wine’s “Best New Chefs” and Angeleno’s “Man of Style.” Additionally, Myers was nominated for “Rising Star Chef of the Year” from the James Beard Foundation in 2004 as well as “Best Chef Pacific in 2008.” Myers has appeared on The Today Show, The Early Show, MSNBC’s Your Business, Iron Chef America and Top Chef.

Recently named Food & Wine Magazine's “Top 10 Best New Chefs,” 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 Nancy Silverton and Mario Batali in Los Angeles, where he helped open and served as the Chef-deCuisine of Pizzeria Mozza. He is 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 Chinese-American restaurant owned by his parents in Los Angeles. His love for feeding family, friends, and guests, is rooted in his Chinese-Singaporean heritage, where food is viewed not only as sustenance, but as what brings people together.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market

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SECOND ANNUAL LOS ANGELES FOOD & WINE

CHARLES OLALIA

FRANK OSTINI

Chef de Cuisine Charles Olalia joined Patina Restaurant Group’s acclaimed flagship restaurant two years ago, arriving in Downtown Los Angeles with a résumé peppered with positions at some of the finest restaurants in the country. Among his work history are tenures at Thomas Keller’s French Laundry in Yountville, CA and Restaurant Guy Savoy in Las Vegas, as well as influential stages at such famed kitchens as Dio Deka in Los Gatos, CA, COI in San Francisco, and Meadowood in St. Helena, CA. A graduate of the International School for Culinary Arts and Hotel Management, Olalia got his first taste of the rigors of working in fine dining establishments as a cook at the Ritz-Carlton in Half Moon Bay, CA. After working as chef de partie at Restaurant Guy Savoy and as commis at the French Laundry, he became executive sous chef of Village California Bistro in San Jose, CA, and then managed and developed menus and catering programs for the Oracle headquarters in the Bay Area. After arriving at Patina in 2010, Olalia’s talent in the kitchen was immediately apparent to Patina Restaurant Group Chef and Founder Joachim Splichal, who personally promoted Olalia to his new position. “I am always working to expand my knowledge of food and cooking by working with chefs who are inspiring,” Olalia says. Together Chefs Splichal and Olalia are currently developing a new menu, which will launch at Patina in early fall of 2012.

Frank Ostini grew up in and around the Casmalia Hitching Post, his family's steakhouse in central California since 1952. Specializing in traditional wood fire barbecue, Frank has expanded his menu to cook most anything over the embers at his Hitching Post II restaurant in Buellton, California. With high acclaim from the Los Angeles Times, New York Times, Gourmet and Sunset magazines and enthusiastic support from Chefs Wolfgang Puck and Bobby Flay, Frank has become the regional spokesman for what is popularly known as "Santa Maria Style BBQ," a feast that features meats grilled over a red oak fire. Since 1984, Frank Ostini, with partner Gray Hartley, has also made Hitching Post Wines, specializing in Santa Barbara County Pinot Noir. Frank has recently received widespread international attention since his Hitching Post II and Hitching Post Pinot Noirs were featured in the Academy Award® winning film Sideways. The winery has 800 barrels and produces about 15,000 cases a year. Ostini’s Hitching Post II along with the original Hitching Post I Restaurant was honored with the Beef Backer Award from the California Beef Council in 2008 and the National Foodservice Beef Backer Award in 2010. The Hitching Post II was recently featured as a favorite by Food Network star, Cat Cora, in the network’s Best Thing I Ever Ate, showcasing the restaurant’s famous burger. Ostini lives near the restaurant in Buellton with his wife, Jami, and his two children and enjoys charity work.

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Patina With Guest Chef Hubert Keller

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FRANÇOIS PAYARD

MARK PEEL

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 in France’s finest kitchens, including La Tour d’Argent and Lucas Carton, both three-star Michelin restaurants. 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, both rated four-stars by New York Times. 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.

Mark Peel was Executive Chef and owner of the awardwinning Campanile restaurant for over 20 years. The landmark restaurant is in the heart of Los Angeles. Peel is the author of New Classic Family Dinners (John Wiley and Sons). The book was selected as one of the top ten cookbooks of 2009 by Amazon.com and one of the top 25 cookbooks of 2009 by Food and Wine Magazine. In 2009, Mark opened “The Tar Pit.” The Tar Pit brings Chef Peel‘s passion for market fresh food to cocktails. The nuevo ’40s lounge combines classic American food and great drinks through the prism of California cuisine. “What is happening in cocktails is what happened to food 30 years ago,” says Peel. As a leader of using seasonal fresh ingredients in his recipes, Chef Peel loves extending the same ethos to cocktails. Chef Peel is also co-founder of La Brea Bakery. Peel began his career working under Wolfgang Puck at Ma Maison. He did stints in France at La Tour d’Argent and Le Moulin de Mougins. He then worked at Michaels and at Chez Pannisse. He moved back to Los Angeles when Wolfgang Puck asked him to be his chef de cuisine at his new restaurant, Spago. Mark also helped open Chinois and Spago Tokyo. He was the executive chef for a brief time in NY at Maxwell’s Plum before opening Campanile Restaurant in 1989.

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

LUCIANO PELLEGRINI

CHARLES PHAN

James Beard Award-winning chef Luciano Pellegrini was born in Bergamo, Italy, and like most Italian chefs, began his culinary experience in his mother’s kitchen. At age 13, he enrolled at San Pellegrino, one of Italy’s most prestigious hotel schools. He spent his teenage years attending school and gaining experience at various restaurants throughout Italy. At the age of 18, after completing his required one-year of military service as a parachutist, Pellegrini started his culinary career. In 1985, Pellegrini took what would be his career-changing step by moving to the United States to work with restaurateur Piero Selvaggio, who had achieved a solid reputation for bringing genuine Italian cuisine to California. By 1987, Pellegrini was quickly developing both his cooking and kitchen leadership skills as a pasta chef at Selvaggio’s restaurant, Primi. In 1991, Pellegrini was promoted to executive chef at Posto restaurant in the San Fernando Valley. Pellegrini was immediately recognized for his talents and was critically acclaimed by both the Los Angeles Daily News and the Los Angeles Times. Looking to take his culinary skills to the next level, Pellegrini returned to Italy. There, he learned the art of grilling on the “fogolar,” a traditional, flavorful way of cooking on a wood-burning open hearth. Later, he returned to California to showcase his newly honed crafts and it paid off as the James Beard Foundation listed him among the “Top 10 chefs in Los Angeles.” He maintained this position for six consecutive years.

Charles Phan is the inventor of modern Vietnamese cuisine in America and Executive Chef and Owner of the Slanted Door family of restaurants. Born in Da Lat, Vietnam in 1962, the Phan family relocated just before the fall of Saigon, and spent two years in Guam before finally settling in San Francisco’s Chinatown in 1977. A former architecture student at UC Berkeley (and a one-time software salesman), Phan opened his first restaurant, The Slanted Door, on Valencia Street in San Francisco’s Mission District in 1995. The restaurant relocated from its original space to its current location in the historic Ferry Building in 2004. In 2004, Phan won the James Beard Foundation award for “Best Chef: California.” The Slanted Door was also nominated in the “Outstanding Restaurant” category in 2008. In 2010, Phan was nominated “Outstanding Chef” by the foundation. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything. 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 (of which there are four locations) and Heaven’s Dog. He lives in San Francisco with his wife and their three children.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at WP24 With Guest Chef Charles Phan 2) Friday, August 10 7:00-10:00 PM - Asian Night Market

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SECOND ANNUAL LOS ANGELES FOOD & WINE

ZACH POLLACK

PAUL PRUDHOMME

Chefs Steve Samson and Zach Pollack of Sotto share a reverence for traditional Italian cooking, which they reflect through bold interpretations. Samson, born to a Bolognese mother and American father, was exposed to the joys of Italian food at a young age, though it wasn’t until he was in medical school that he decided to change lanes to pursue a professional culinary career. After holding various stages at Michelin-rated restaurants in Italy, he developed a heightened appreciation for the cuisine and returned to the West coast to work in the region’s top Italian restaurants. Pollack, on the other hand, was pursuing a degree in Architecture and Art History at Brown University when he discovered a passion for Italian cuisine during his study abroad in Florence. Captivated by the purity of the regional cuisine, he set out to emulate the authentic fare back in Los Angeles. In 2011, Pollack and Samson launched Sotto just outside Beverly Hills, showcasing authentic Southern Italian cuisine and pizzas prepared in an oven crafted by third-generation oven-builder Stefano Ferrara. John Mariani of Esquire named Sotto one of America’s “Best New Restaurants;” Patric Kuh of Los Angeles Magazine anointed it the “#1 Best New Restaurant” in Los Angeles; and Jonathan Gold of LA Weekly included the establishment on his “99 Essentials” list, dubbing the chefs as “abattoir jocks” for their confident nose-to-tail cooking philosophy.

Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side in his native Louisiana. The youngest of 13 children, Chef Paul was always adventurous. His curiosity for life and cultural customs motivated him to leave Louisiana in his early 20s and travel across the U.S. to experience every culinary environment possible. In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans followed by French Quarter restaurant. Today, K-Paul’s Catering division satisfies palates in New Orleans and “anywhere on the planet!” As a result of endless requests for his seasoning secrets, Prudhomme created his own line of all natural (Kosher supervised) herbs and spices (Chef Paul Prudhomme’s Magic Seasoning Blends®) and seasoned and smoked meats (andouille and tasso). Hi many accolades and awards include the Culinary Federation, National Restaurant Association (College of Diplomates Award , 1993), the Thad and Alice Eure Ambassador of Hospitality Award (2001), and more. He has cooked for heads of state as well as members of the U.S. Congress. Charity work is dear to Chef Paul’s heart and he lends his support to many major fundraisers, which benefit charities. A best-selling author, Chef Paul has written nine cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for 53 consecutive weeks. Chef Paul’s latest book, Always Cooking, was released in the spring of 2007.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

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SECOND ANNUAL LOS ANGELES FOOD & WINE

WOLFGANG PUCK

STEPHAN PYLES

Wolfgang came to Los Angeles in 1975 and garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance bridged tradition and invention making Ma Maison a magnet for the rich and famous. Wolfgang was the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. Wolfgang and Spago earned many accolades during its 18 years, including winning the James Beard Foundation Award for “Outstanding Chef of the Year,” twice, in 1991 and 1998, and the James Beard Foundation Award for “Restaurant of the Year” in 1994. Wolfgang is the only chef to have won the “Outstanding Chef of the Year Award” two times. Wolfgang is actively involved in many philanthropic endeavors and charitable organizations, including his own Wolfgang Puck-Barbara Lazaroff Charitable Foundation. Each year since 1983 the foundation hosts the annual American Wine & Food Festival, which has benefited the Meals-onWheels programs of Los Angeles and has raised more than $13 million over the past two decades. Wolfgang is also a major supporter of many of organizations. Wolfgang Puck lives in Los Angeles, with his wife, Gelila, and has four sons, Cameron, Byron, Oliver, and Alexander.

Stephan Pyles, a fifth-generation West Texan and a pioneer of New American Cuisine, has created 16 restaurants over the past 27 years, and authored four successful cookbooks. A founding father of Southwestern Cuisine, he was the first person in the Southwest to win a James Beard Award for “Best Chef” and was the first Texan inducted into Who’s Who of Food and Wine in America. Pyles hosted two seasons of the Emmy-award winning PBS series New Tastes from Texas. He has been applauded by Bon Appétit, The New York Times, Esquire, and Texas Monthly. He opened Samar by Stephan Pyles in the Arts District, which serves “International Small Plates” inspired from his travels to India, Spain and the eastern Mediterranean. The restaurant was a James Beard Foundation’s semi-finalist for “Best New Restaurant in America.” In addition, Texas Monthly named Samar one of Texas’s best new restaurants and Esquire named it one of America’s best. Pyles is a founding board member of Share Our Strength, an international hunger relief organization and is a recipient of the organization’s Humanitarian of the Year Award. He is a life board member of the North Texas Food Bank and cofounded Hunger Link, Dallas’s perishable food program. He also serves on the board of Goodwill Industries and offers a $15,000 annual scholarship in his name to a rising star culinary student in Texas.

WEEKEND APPEARANCES 1.) Saturday, August 11 5:30 PM - Live Love Eat - Wolfgang Puck Cooking Demonstration 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Summer At The Shore Hosted By Graham Elliot 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

PERFECTO ROCHER

KAMAL ROSE

Perfecto Rocher is a third-generation paella maker and Executive Chef of Lazy Ox Canteen whose innovative palate and international experience in Michelin-star kitchens bring much excitement to the downtown Los Angeles dining scene. After growing up among the freshest produce in Spain’s Valencia region and working in his grandfather’s paella restaurant, Rocher hitchhiked from Spain to London in 2000, taught himself English, and worked in various restaurants, including the prestigious Manor House Hotel. Years later, he decided to pursue bigger epicurean dreams in the United States; he worked at Gary Danko in San Francisico, along with Michelin-rated restaurants Picasso in Las Vegas’s Bellagio and David Kinch’s Manresa in Los Gatos. Rocher returned to Spain to apprentice at three Michelin star-rated restaurants, from Martin Berasategui in San Sebastian to El Bulli, led by Chef Ferran Adria. Rocher studied the art of avant-garde gastronomy and resurfaced his appreciation for both modern culinary interpretations and traditional Catalan cooking, an appreciation he brought back to the States. When Rocher moved back to America—this time to Los Angeles—he became Head Chef of BLVD restaurant in the Beverly-Wilshire Hotel. He then met restaurateur Michael Cardenas and joined the Lazy Ox team in March 2012, incorporating his own innovative Spanish perspective to the market-inspired global menu. In late fall 2012, the duo will launch Taberna Arros Y Vi, a new paella concept, in Santa Monica.

Kamal Rose’s rise to executive chef of Tribeca Grill is an inspiring story of talent, persistence and hard work. As a child on St. Vincent and The Grenadines, he was encouraged to cook by his grandmother. Kamal moved to New York when he was 15 years old, and in his senior year of high school he got the opportunity to do an internship at Tribeca Grill. Working his way through every station in the kitchen from garde manger and tournant to head of Banquets and then to sous chef, Kama perfected his craft with focus and determination. In 2009, he won a $20,000 scholarship in a national cooking competition and also earned a diploma in Culinary Arts from the Institute of Culinary Education. Kamal’s work ethic, passion and leadership earned him a promotion to executive chef in the summer of 2012. At Tribeca Grill he oversees a close-knit team and shares the vision of his mentors, former head chef Stephen Lewandowski and restaurateur Drew Nieporent. His signature dishes reflect his Caribbean heritage, his travels and his desire to showcase local products. Kamal has cooked at many noteworthy events including the James Beard Foundation, Kristen Ann Carr Fund, City Harvest and Share Our Strength

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza Wit Wolfgang Puck & Friends

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SECOND ANNUAL LOS ANGELES FOOD & WINE

ARI ROSENSON

STEVE SAMSON

Aris Rosenson met Wolfgang Puck at the age of 10 when he requested to interview him for a school project. Following the interview, Chef Puck gave him a guided tour of the kitchen and popped a chef coat on the youngster. Once in the white coat, young Ari decided to dazzle the chef by cooking his mom’s favorite omelet. At that point, Chef Puck promised him a job when he was old enough to work. At the age of 16 he sent a picture of himself to Chef Puck and a note that said, “Do you remember me? You promised me a job,” and the rest is history. That passion for cooking led him to begin working for Spago West Hollywood in 1993 at the age of 16. He moved through the ranks of the kitchen and was part of the opening staff of Spago Beverly Hills, where he eventually became Executive Sous Chef. During his time at Spago, Ari thrived under the tutelage of Lee Hefter and Wolfgang Puck. As Executive Sous Chef at Spago, Ari’s mission has been to constantly broaden his knowledge of diverse cuisines. At CUT Ari strives to bring the best meats and farmers market vegetables to the restaurant. Ari, who has traveled extensively through Italy is inspired by the simplicity of Italian cuisine. Ari’s artistic endeavor expands beyond the kitchen to throwing pottery and playing guitar.

Chefs Steve Samson and Zach Pollack of Sotto share a reverence for traditional Italian cooking, which they reflect through bold interpretations. Samson, born to a Bolognese mother and American father, was exposed to the joys of Italian food at a young age, though it wasn’t until he was in medical school that he decided to change lanes to pursue a professional culinary career. After holding various stages at Michelin-rated restaurants in Italy, he developed a heightened appreciation for the cuisine and returned to the West Coast to work in the region’s top Italian restaurants. Pollack, on the other hand, was pursuing a degree in Architecture and Art History at Brown University when he discovered a passion for Italian cuisine during his study abroad in Florence. Captivated by the purity of the regional cuisine, he set out to emulate the authentic fare back in Los Angeles. In 2011 Pollack and Samson launched Sotto just outside Beverly Hills, showcasing authentic Southern Italian cuisine and pizzas prepared in an oven crafted by third-generation oven-builder Stefano Ferrara. John Mariani of Esquire named Sotto one of America’s “Best New Restaurants;” Patric Kuh of Los Angeles Magazine anointed it the “#1 Best New Restaurant” in Los Angeles; and Jonathan Gold of LA Weekly included the establishment on his “99 Essentials” list, dubbing the chefs as “abattoir jocks” for their confident nose-to-tail cooking philosophy.

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Cut With Guest Chef Lydia Shire

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana

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SECOND ANNUAL LOS ANGELES FOOD & WINE

LAURENT SAUSSY MARK AYERS

JIMMY MARK SCHMIDT AYERS

Laurent began his professional career as a Chef in Southern California at 15. He spent time at staples such as 72 Market Street, Jiraffe, Josie Restaurant, Waterloo & City, Towne Restaurant, Memphis at the Beach, and Cache. Laurent also graced the kitchens of several New York City restaurants such as Bouley and the famous Blue Hill. After meeting Travis and Justin, Laurent was immediately convinced the partnership they had created would be nothing short of successful. Shortly after, he joined forces with the dynamic duo and was appointed Executive Chef of BRG. Moving to Cabo as BRG’s Executive Chef of Bar Esquina Restaurant was the beginning of yet another tasteful chapter. The exquisite menu he created at Bar Esquina was undoubtedly a focal point of BRG’s success in Mexico. Currently, Laurent is directing the kitchen at Brick + Mortar, a local hot spot in Santa Monica. The menu he has created at Brick + Mortar offers a glimpse into his spontaneous creativity that has proved to be delectable time and time again. Californians are undoubtedly in for not only a treat, but also an experience when they come to dine at Brick + Mortar. Laurent and BRG are working together to launch two new revolutionary restaurants, Smoke and Fatty’s Public House. Smoke, a casual upscale steakhouse, opens in August in West Hollywood. Fatty’s Public House, named after actor/director/writer Fatty Arbuckle, who once occupied the venue, will offer restaurant-goers contemporary American fare.

Celebrated chef, restaurateur, food scientist and innovator Jimmy Schmidt draws inspiration from the bounty of the Coachella Valley and its environs to create the contemporary American cuisine at Morgan’s in the desert, the new signature restaurant at the legendary La Quinta Resort & Club. Sourcing the best local products grown and raised responsibly, he focuses on traditional cooking methods. He has received numerous awards and accolades throughout his 30-year career, including the prestigious James Beard Award for “Best Chef Midwest,” Wine Spectator’s “Award of Excellence,” and Gourmet magazine’s “ America’s Top Tables,” and “ America’s Best Restaurants.” Schmidt organized the first “Taste of the Nation” benefit for Share Our Strength in 1987, which has become the largest national food-related fundraiser. He has authored and co-authored several cookbooks, including Cooking for All Seasons, Jimmy Schmidt’s Cooking Class, Heart Healthy Cooking for All Seasons, which he wrote with cardiologist Dr. Marvin Moser of Yale University and chefs Alice Waters and Larry Forgione; and Jimmy Schmidt’s Cooking Class II. Schmidt also wrote a weekly cooking column for Detroit News/Gannett Wire Services that appeared in 200 newspapers across the country. When he is not minding the stoves at Morgan’s, Schmidt devotes his time to the science of nutritional product development. The holder of numerous patents, he pioneered protein and fiber bonding to create great-tasting nutritious foods.

WEEKEND APPEARANCES 1.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1) Friday, August 10 7:00-10:00 PM - Summer at the Shore Hosted by Graham Elliot

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SECOND ANNUAL LOS ANGELES FOOD & WINE

JOHN AYERS SEDLAR MARK

NICKAYERS SHIPP MARK

Considered “the father of modern Southwest cuisine” by Gourmet Magazine, John Rivera Sedlar has embraced the Southwest from the very start. Raised in Santa Fe, New Mexico, Sedlar combined the traditional foods of his childhood with the classic French techniques he learned under legendary chef Jean Bertranou. His ingenuity and innovation of Southwestern cuisine made him the youngest chef to ever receive the Silver Spoon Award from Food Arts Magazine. Sedlar’s take on Southwestern foods was seen in his first restaurant, Saint Estephe, which Bon Appétit Magazine named "among the very best in California, or even the West." He went on to open two more acclaimed restaurants in the Los Angeles area -- Bikini in 1991 and then Abiquiu in 1994. In 1994 Sedlar sold his restaurants to pursue his lifelong dream of building a food company to supply the home cook with dishes and ingredients from the Southwest. Sedlar is also a top-notch restaurant consultant for organizations including the James Beard Foundation and California Culinary Academy. His awards and recognition include a listing on The Cook's Magazine “Top 50 Who's Who of Cooking in America;” a place on Food & Wine magazine's “Honor Roll of American Chefs.” Most recently, Sedlar has been nominated for The James Beard Award for Best Chef of the Pacific. He just opened his newest anticipated restaurant Playa in Los Angeles in February of 2011.

Making it as a chef in a city rich in diverse cuisine as this one is not easy. But 31-year-old Nicholas Shipp is quietly earning his keep. With a wealth of culinary experience, Shipp has brought an enticing, well-blended mix of tastes, aromas and flavors to Santa Monica restaurant, Upper West, where he serves as Executive Chef. Shipp’s menu pleases discriminating palates with innovative twists on contemporary American cuisine. Hailing from Forth Worth, Texas, the “Funkytown” native began his cooking career at the early age of 15, working parttime for several high-end restaurants in the greater Fort Worth/Dallas metropolis, all while playing drums in a local rock band. As his skills developed and his passion for fine cuisine grew, Shipp found himself devoting more time to the kitchen, forgoing a potential career in music for a formal education at the Culinary Institute of Dallas. Shipp eventually ventured out to Los Angeles to broaden his cooking endeavors where he soon became immersed in L.A.’s famed Wolfgang Puck franchise. For two years, he strengthened his cooking chops working the governor’s ball, award shows and private celebrity parties and weddings just to name a few. And the hard work paid off. After his departure from the Puck franchise he became the Executive Chef of Pete’s Café in Downtown where he developed his palate for modern American/Global cuisine. Now, he’s brought his emerging reputation to the kitchen at Upper West.

WEEKEND APPEARANCES Friday, August 10 7:00-10:00 PM – Summer at the Shore Hosted by Graham Elliot

WEEKEND APPEARANCES 1.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

LYDIA SHIRE

PAUL SHOEMAKER

Lydia Shire's passion for excellence and culinary talent is evident in all that she does. Scampo, is her sixth culinary destination. Recognized by Esquire magazine as one of the “Best New Restaurants” in America in 2008, James Beard Award-winning Scampo defies tradition with its Italianinspired cuisine, unrestrained by borders and inspired by flavors of the Mediterranean and Middle East. Born in Brookline, Mass., and raised by artist parents, Lydia grew up learning the importance of bringing quality to everything you do in life. At age four, Shire peeled garlic alongside her father as he cut out recipes from The New York Times. Her first professional position was slicing paté and opening oysters as the “salad girl” at Boston’s revered Maison Robert. In 1971, Shire attended London's Cordon Bleu Cooking School, which set her on a path of success throughout the 1970s and 1980s, including the opening of James Beard Award-winner BIBA (Back in Boston Again). In 2001, Shire sent a shock through Boston’s culinary scene as she took over Locke-Ober. In 2003, Shire impressed Bostonians once more with her reincarnation of BIBA (Back in Boston Again), transforming it into Excelsior. Four years later, in 2007, Shire opened Blue Sky in the beloved York Beach, Maine. Here, a true Maine setting and New England menu allows Shire to showcase her obsession with lobster, with nine unique dishes on the dinner menu featuring the crustacean. Shire lives in Weston, Mass., with her husband.

Paul Shoemaker can be described as an American Chef whose journey began in Los Angeles. Paul was attending culinary school when he was first hired as chef de partie at the Water Grill in 1997. It didn’t take long for Paul to prove he was not only committed and eager to learn, but also talented and creative. Paul established himself as a leader and climbed the ranks within the kitchen. Less than six years later, Paul earned the title of Chef de Cuisine. In December, 2004, Paul explored other restaurants outside of southern California. He spent time at Alain Ducasse in New York City as well as The French Laundry in Yountville, California. Continuing to live up to his reputation for hard work and dedication, Paul accepted an offer to join Providence as a managing partner and Chef de Cuisine. Four years later, Paul joined Bastide and in less than six months, Paul earned his first Michelin Star and impressed many food critics with his playful cuisine. The LA Times gave Bastide 3 ½ Stars in October 2008. Paul believes cooking should be about proper execution and consistency. “I am proud to be a part of a profession that holds nature in its hands,” says Paul. Paul opened Savory Malibu in July, 2010. This is Paul’s first solo venture as he focuses on community and teaching future generations the beauty of food.

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Cut With Guest Chef Lydia Shire 2.) Saturday, August 11 7:00 PM - Lexus LIVE On The Plaza With Wolfgang Puck & Friends

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

KERRY SIMMON

NONA SIVLEY

In his late teens, the Chicago native worked at Little Caesars Pizza to save money for an electric guitar. The summer job sparked Simon’s interest in food and late-night recipe testing from Julia Child’s cookbook. At the age of 20 he enrolled in the prestigious Culinary Institute of America in Hyde Park, New York. One of the first chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the rock-n-roll chef by Rolling Stone magazine, the aspiring musician’s love for cooking did not start right away. In 1998, Vongerichten needed a corporate chef and Simon joined his friend to launch and oversee restaurants in Las Vegas, New York, Hong Kong, London and Chicago. When Mercer Kitchen in New York City and Prime in Las Vegas opened, Simon split his time between the two coast’s, holding positions of partner and executive chef at both restaurants. In Las Vegas, Simon first met his future business partner Elizabeth Blau, and together, they opened Simon kitchen + bar at the Hard Rock Hotel & Casino in 2002. An overnight success, the restaurant was selected as one of “America’s Best New Restaurants” by Esquire magazine. Los Angeles was the next step for the Iron Chef America winner, who has many friends in the entertainment industry. In 2006 he and Blau opened SIMON LA in Hollywood and LA Market at the JW Marriott Los Angeles LA Live where he works alongside Hell’s Kitchen winner, Nona Sivley

Born in Lafayette, Louisiana and raised in Texas and Northern Virginia, Nona Sivley grew up with a childhood passion for the legal system—until she discovered the culinary arts. While in college, Sivley discovered her true calling in the culinary world while catering celebrations for family and friends. Her love of watching guests savor and enjoy their food led her to leave the classroom to pursue a career as a chef. With her newfound love for cooking, Sivley embarked on a journey into the culinary world that now leads her to her position as Chef de Cuisine of LA Market Restaurant by Kerry Simon. Dedicated to honing her craft, Sivley enrolled in The Culinary School of Fort Worth where she graduated as a Chef Professional in 2008. Sivley, a true Texan at heart, entered the salsa challenge at ZestFest in 2008 and won first place. Upon graduation, Sivley took a position as a cook at Ultimate Cuisine in Fort Worth before moving to Granbury, Texas to become the sous chef of Café Nutt. No stranger to cooking competitions, Sivley entered herself in the grueling eighth season of Hell’s Kitchen where she once again took the top spot. A true southerner, Sivley brings a passion for the region’s cuisine to LA Market and is looking forward to broadening her experiences as a chef in Kerry Simon’s globally-inspired kitchen. When not in the kitchen at LA Market, Sivley spends time with her husband and young son.

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at LA Market 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

JOACHIM SPLICHAL

CRAIG STRONG

Hailed as one of the nation’s “Legendary Chefs” by Bon Appétit and named Bon Appétit/Food Network “Restaurateur of the Year” in 2002, Joachim Splichal is widely acknowledged as a major force behind the growth of the Los Angeles culinary scene. Splichal’s culinary approach emphasizes a playful, yet perfectionist style and his enthusiasm for California’s abundant resources translates into innovative and elegant dishes. Splichal opened his flagship restaurant Patina in 1989, recently awarded four stars from Los Angeles Times in 2010. Today, Patina Restaurant Group has grown to include a worldclass catering division and an array of award-winning restaurants across the U.S. Splichal has earned numerous awards and distinctions. In 1995, he was inducted into the James Beard Foundation’s “Who’s Who of Food & Beverage in America.” He was also named “Best California Chef” and twice nominated as “Chef of the Year.” He has been named a “Treasure of Los Angeles” by former Los Angeles Mayor Richard Riordan and the Central City Association. He received “Restaurateur of the Year” by the California Restaurant Writers Association in 1997 and the Southern California Restaurant Writers in 1999. Splichal authored the well-received Patina Cookbook: Spuds, Truffles and Wild Gnocchi, with text by food historian and Los Angeles Times staff writer Charles Perry. Splichal has appeared on numerous local and national talk shows, where he enjoys sharing his culinary skills and passion for food and wine.

Chef Craig Strong joined Montage Laguna Beach as Executive Chef of Studio in June 2009. Known for his modern French cuisine with California influences, he developed a love for cooking at an early age. He attended L'Academie de Cuisine near Washington, D.C. Most recently, Chef Strong was Chef de Cuisine at The Langham, Huntington Hotel & Spa’s Dining Room in Pasadena. Chef Strong held numerous culinary positions, including Sous Chef at Glitretind Restaurant at Stein Erikson Lodge in Deer Valley, Utah; First Assistant to Chef at the Adams Mark Hotel in Philadelphia; and then at The RitzCarlton, Philadelphia. He also worked at The Ritz-Carlton, Buckhead as Garde Manger with Chef Guenter Seeger and then as Saucier and Tournant with Chef Joel Antunes. Chef Strong moved to Europe as Sous Chef for The Newport Room at the Hotel Arts in Barcelona, the fine dining restaurant in a property managed by Ritz-Carlton. The emphasis on olive oil, fresh seafood and the Mediterranean climate led Chef Strong to embrace the bold flavors and rustic style of Spanish cuisine, adding the refinement of French techniques. Studio has been recognized with three stars from Los Angeles Times, five stars from Forbes Travel Guide, Robb Report as one of “America’s Finest Dining Restaurants,” and Food & Wine Magazine’s “Top 50 Hotel Restaurants.” Studio has also earned the “Best of Award of Excellence” from Wine Spectator and is rated one of Zagat Survey’s “America’s Top Restaurants.”

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at Patina With Guest Chef Hubert Keller 2.) Friday, August 10 6:30 PM - Delicacy Dinner At The Montage Beverly Hills 3.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills

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SECOND ANNUAL LOS ANGELES FOOD & WINE

HASTY TORRES

JACQUES TORRES

Chef Hasty Torres is Madame Chocolat. Madame Chocolat Beverly Hills chocolate factory boutique café is the dream-come-true of Owner/Chocolatier Hasty Torres. Handmade fresh daily using only the highest quality ingredients and Belgium chocolate, Hasty offers a selection of 23 flavors of artisan bonbons, including Johnny Walker Blue, Grand Marnier, and her signature, Champagne. The magic of this boutique literally comes to life with the adjoining factory, providing a bird’s eye view of production. Although chocolate making is a strict scientific process, Madame Chocolat reminds us of the devotion, the craving, the laughter, and the joy associated with this ancient, exotic treasure. A native of Los Angeles, Hasty followed her studies at USC, graduating with a business degree from the Marshall School of Business in 1998, and pursued a career in the financial industry. Following her heart and her passion, she left her career to complete the full chefs training at the Pasadena outpost of Le Cordon Bleu, in 2004. An intensive internship with Master Pastry Chef and Chocolatier Jacques Torres in New York led him to assign her the duties of opening chef for his flagship 8,000 square-foot chocolate factory and retail headquarters. In 2006, Hasty returned home to Los Angeles to open her own chocolate factory Madame Chocolat on chic Canon Drive in Beverly Hills. Jacques and Hasty fell in love over chocolate and were married in 2007.

Fondly referred to as Mr. Chocolate, Jacques Torres (www.mrchocolate.com) is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and passion for chocolate. Jacques was a pioneer, the artisan chocolatier to start from cocoa beans to make his own chocolate. In 2004, he opened his second chocolate factory and flagship store, Jacques Torres Chocolate, in downtown New York City on Hudson Street. Today, Jacques produces and sells his chocolates and other high-end confectionery products at his two workshops and retail-only boutiques on the Upper West Side, Chelsea Market, and Rockefeller Center. Jacques hosted a 52-episode public television series, Dessert Circus with Jacques Torres, along with two companion cookbooks, Dessert Circus: Extraordinary Desserts You Can Make At Home (William Morrow), which earned a 1999 James Beard Award nomination, and Dessert Circus At Home (William Morrow). Jacques’ third cookbook, A Year in Chocolate (Stewart, Tabori and Chang) was released in 2008. He continues to participate in culinary events and make guest appearances on television shows such as Top Chef: Just Desserts and Chopped All Stars. Additionally, Jacques proudly serves as Dean of Pastry Arts at New York's The French Culinary Institute. Jacques makes his home in New York City. Jacques is married to Hasty Torres, a fellow chocolatier.

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday 2.) Sunday, August 12 1:30 PM - The Magic & Seduction Of Chocolate With Jacques and Hasty Torres

WEEKEND APPEARANCES 1.) Sunday, August 12 1:30 PM - The Magic & Seduction Of Chocolate With Jacques and Hasty Torres

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SECOND ANNUAL LOS ANGELES FOOD & WINE

RICK TRAMONTO

MING TSAI

For 11 years, Rick Tramonto was executive chef and founding partner at Chicago’s world-renowned four-star finedining restaurant Tru, in partnership with Rich Melman, chairman of Lettuce Entertain You Enterprises. Tramonto is culinary director of Tramonto’s Steak & Seafood, and RT Sushi Bar & Lounge. In 2010, Tramonto announced his partnership with Louisiana native Chef John Folse and the formation of a new restaurant company, Home on the Range. Tramonto and Folse have launched their first joint restaurant project, Restaurant R’evolution, in New Orleans’ renowned French Quarter in June, 2012. Tramonto is a cookbook author with seven titles to his credit: American Brasserie (finalist for the Julia Child Cookbook Awards); Butter Sugar Flour Eggs (nominated for the 2000 James Beard Award for the “Best Cookbook in the Baking and Desserts” category); Amuse-Bouche; Tru; Fantastico!; Osteria; and his most recent book, Steak with Friends: At Home with Rick Tramonto. His memoir, Scars of a Chef, was published in 2011. Tramonto has been featured in newspapers including USA Today, The New York Times, Wall Street Journal, and People magazine as well as Gourmet, Bon Appétit, Wine Spectator and Conde Nast Traveler. He has a history of television work as well, appearing on Oprah, Today, CBS This Morning, Simply Ming and Iron Chef America on Food Network. He was a judge on Bravo TV’s hit reality program Top Chef. Most recently he was a contestant on Season 2 of Top Chef Masters.

Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. Ming spent his junior summer in college at Le Cordon Bleu in Paris. Ming has a Masters Degree in hotel administration and hospitality marketing. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. In his years as restaurant chef and restaurant owner, Ming earned many awards including the James Beard Award. Ming is a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), and developed the Food Allergy Reference Book, first used at Blue Ginger, a pioneering system that creates safeguards to help food-allergic people dine safely. Ming also worked with Massachusetts Legislature to help write Bill S. 2701, which was signed into law. Emmy-award winning host, Ming has been host and executive producer of multiple shows, including Simply Ming, East Meets West with Ming Tsai, and Ming’s Quest. Ming is the author of four cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming,Ming's Master Recipes and Simply Ming One-Pot Meal, released in the Fall of 2010. A prolific designer and product developer (Blue Ginger®Multi-Grain Brown Rice Chips and Tru Bamboo), Ming is a member of numerous organizations including Common Threads and Big Brothers Big Sisters. Visit www.ming.com for recipes and more.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Saturday, August 11 1:30 PM - Cooking Demonstration With Ming Tsai

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SECOND ANNUAL LOS ANGELES FOOD & WINE

ERNESTO UCHIMURA

FABIO VIVIANI

After completing his formal training at the culinary school at Paul Smiths College in northern New York state, Ernesto went on to hone his skills at restaurants in the area before returning to Los Angeles. Uchimura then worked his way through various kitchens such as Napa Valley Grille, Meson G, Opus, and Punch Grill. After being hired as the corporate executive chef and brought in as a partner for Umami Burger, Ernesto was instrumental in developing the recipes and operation standards for the premium burger concept based on savory flavors. Now, as the chef and partner of Plan Check Kitchen + Bar, Uchimura is utilizing his experience in comforting foods and forward thinking recipes to create inventive modern American comfort foods on a stretch in West LA known as Little Osaka. Since opening Plan Check in February 2012, Uchimura has been awarded with the "Best New Dish" in 2012 from Angeleno magazine and Plan Check was recognized in Zagat as one of the "10 hottest restaurants of the year."

Chef Fabio Viviani is Executive Chef and Owner of Café Firenze Italian Restaurant and Martini Bar in Moorpark, California, and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California. He has had an incredibly successful life in America. He made his first appearance on television in season five of the hit show Top Chef and made it to the finals. But even better, he was voted “Fan Favorite” for season five from the voters. Fabio’s first cookbook, Café Firenze Cookbook, Mangia e Bevi, penned with business partner and best pal since the age of 12, Jacopo Falleni, has been a huge hit with rave reviews. Café Firenze Cookbook was published by Brio Press, Minneapolis, MN. Fabio has just released three e-books, Did I Really Make Breakfast, Did I really Make Breakfast, Volume II and The Skinny Country, Healthy Recipes Sinful Flavors on Amazon.com. Both books made the #1 Bestseller list in several categories for several months. Fabio is already working on his second book, a collaboration with his mother, tentatively titled, My Son is on Google: Recipes and Memories from an Italian Mom, cowritten by his mother due out fall, 2012. The book is full of heartbreaking stories and humor that will make you fall off the chair. Fabio has also hosted cooking demos, emceed ceremonies, and works privately for many events throughout the nation.

WEEKEND APPEARANCES 1.) Thursday, August 9 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

BRYAN VOLTAGGIO

MICHAEL VOLTAGGIO

Through a commitment to farm-to-table cuisine, Chef Voltaggio is at the forefront of reinventing American cuisine. Since opening VOLT in his native Frederick, MD, Voltaggio's cuisine has earned him a nomination for a James Beard Award “Best Chef Mid-Atlantic” (2010), and “Chef of the Year” by the non-profit Share Our Strength and the Restaurant Association of Maryland. He was also a finalist on the sixth season of Bravo TV's hit show Top Chef in 2009. Upon graduation from the CIA in N.Y., he staged at Chef Charlie Palmer's Aureole. Then, after a brief stage at the Michelin three-star Pic restaurant in Valence, France, Voltaggio returned to Palmer as Executive Chef at Charlie Palmer Steak in Washington, D.C. In 2008, Voltaggio opened VOLT, bringing his cooking philosophies and signature preparations to fruition. The chef is an advocate for meats, seafood, and produce that are locally-sourced, sustainable, and organic. Voltaggio collaborated with the Frederick-based Flying Dog Brewery in spring 2011 to create Backyard Ale. He is hosts Maryland Public Television's Obsessed with Everything Food. He and his chef brother, Michael, have also begun a partnership with Williams Sonoma in which they bring professional culinary techniques into the home kitchen through various products. Their book VOLT ink was released in October 2011. Voltaggio, 35, and his wife, Jennifer, live in Frederick with their son, Thacher, and daughter, Piper.

Chef Michael Voltaggio has been in the kitchen since he was 15 years old. By 21, he had completed his formal training at the venerable Greenbrier Culinary Apprenticeship program. He was immediately hired to work at the Ritz Carlton in Naples where he first immersed himself with what were considered unconventional techniques, under the tutelage of Chef Arnaud Berthelier. Voltaggio would go on to successfully helm the kitchens for a number of esteemed chefs and restaurants, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg where he earned a Michelin star and The Bazaar by José Andrés in Beverly Hills where he was rewarded with a 4-star review. Voltaggio was a finalist for the James Beard “Best New Restaurant” award in 2009. That same year, he also earned the title of Top Chef on Bravo TV’s Emmy-Award-winning show. He has established a reputation for what critics heralded as “serious” food that is playful, visually stunning and flawlessly executed. He was also named “Best New Chef” by Angeleno Magazine in 2010, cementing a place within the Los Angeles culinary community. Recently, GQ Magazine named his newest restaurant Ink the “Best New Restaurant in America” in the March 2012 issue; Los Angeles Magazine recognized Ink as one of the “Top 10 Best New Restaurants in Los Angeles” in the January 2012 issue; and in April, Details ranked the restaurant as one of the nation’s “Top 10 Most Fashionable Places to Be Seen (and Eat).”

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at ink. With Bryan & Michael Voltaggio

WEEKEND APPEARANCES 1.) Friday, August 10 12:00 PM - Lunch at i.nk With Bryan & Michael Voltaggio

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SECOND ANNUAL LOS ANGELES FOOD & WINE

LAURA WERLIN

ROY YAMAGUCHI

Laura Werlin is one of the country’s foremost authorities on cheese. As an expert in American artisan cheese, specializing in cheese and wine pairing, Werlin received the James Beard award for her book The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on this subject. Her newest book centers on a timeless American favorite, grilled cheese. In Grilled Cheese, Please!, Werlin shares tips and recipes for creating the perfect grilled cheese sandwich. Her first book on grilled cheese, Great Grilled Cheese, released in 2004, was the winner of the World Gourmand Award for best cheese book in the world. 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. Well known for her charismatic persona and unique ability to share her knowledge in an approachable way, Laura has been featured on numerous television and radio segments including CNN, QVC, the Martha Stewart Show, and the CBS Early Show. She is an annual presenter for Food & Wine’s Aspen Classic and South Beach Food and Wine Festival, as well as Pebble Beach Food & Wine. 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 can be found jogging on the streets of San Francisco, where she lives.

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. In1988, 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.) Saturday, August 11 10:30 AM - Cooking With Cheese 2.) Sunday, August 12 10:30 AM - Laura Werlin: Pairing Cheese & Wine With The First Lady of Fromage

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Sunday, August 12 12:00 PM - Lexus Grand Tasting - Sunday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

SANG YOON

RICARDO ZARATE

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

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

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - I Heart Champagne & Caviar at The Montage Beverly Hills

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

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SECOND ANNUAL LOS ANGELES FOOD & WINE

ANDREW ZIMMERN

HECTOR RAMIREZ

A James Beard Award-winning TV personality, chef, award-winning writer and teacher, Andrew Zimmern (andrewzimmern.com) is regarded as one of the most versatile and knowledgeable personalities in the culinary world. Creator, Executive Producer and Host of Travel Channel's Bizarre Foods with Andrew Zimmern, Andrew Zimmern's Bizarre World, and the new Bizarre Foods America, Andrew explores cultures in more than 63 countries as shines the spotlight on impactful ways to think about, create, and live with food. In 1997, Andrew founded the multi-media production company Food Works, which develops and manages content, as well as oversees production and distribution for all of Andrew’s media endeavors. Andrew and Food Works are executive producers on Bizarre Foods America, Appetite For Life (MSN) and his latest launches: a weekly podcast titled Go Fork Yourself with Andrew Zimmern and Molly Mogren and Delta Dish, the team’s latest webisode offering for Delta Airlines. Columnist at Minneapolis-Saint Paul Magazine, Zimmern is also a contributing editor at Food & Wine magazine and senior editor at Delta’s Sky magazine. His experiences tasting iconic dishes from every hemisphere has inspired his latest book, Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, Wonderful Foods: An Intrepid Eater's Digest (Feiwel & Friends, October 30, 2012), a pop culture-influenced look at funny, fantastic, and, occasionally bizarre-ingredients.

Born in León, Mexico, Hector moved to Los Angeles at age 16. Using his strong work ethic and his commitment to assisting others, Hector continued to sharpen his culinary and leadership skills in some of the top kitchens in Southern California. Hector earned numerous culinary accolades at such restaurants as Cutters in Santa Monica, Tribeca in Beverly Hills, and Stepps in L.A. It was at Palomino restaurant in Palm Desert that Hector used his position as a kitchen leader to mix his love for cooking with his passion for assisting others via his countless community activities. Hector’s career really began to sizzle when he joined Ruth’s Chris Steak House in 2001. He started as a Sous Chef and then became a Front of House Manager, handling the beverage program for almost two years while also supporting the kitchen. Hector, his wife, Sonia, and their three daughters are regular volunteers at Martha’s Village, a local soup kitchen. Hector is also one of the original chefs who organized the chef auction for the Pendleton Foundation. Today, more than 30 local chefs participate to help fund relief for local cancer patients. Over the past seven years, the foundation has raised over $1 million dollars.

WEEKEND APPEARANCES 1.) Friday, August 10 7:00 PM - Asian Night Market 2.) Saturday, August 11 1:30 PM - Cooking Demonstration With Andrew Zimmern

WEEKEND APPEARANCES 1) Saturday, August 11 12:00-3:00 PM - Lexus Grand Tasting 2) Sunday, August 12 12:00-3:00 PM - Lexus Grand Tasting

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Where a few hours with friends last infinitely longer.

When everything is right, you feel it. And remember it for a lifetime. Share breathtaking views and farm fresh cuisine on the rooftop. Linger over the world’s most prized whisky at £10 or delight in the delicate Italian flavors at Chef Scott Conant’s Scarpetta. At Montage Beverly Hills, our epicurean adventures, guided by Executive Chef Gabriel Ask, allow you to relish in the moment and savor the memory.

(310) 860 -7940 B E V E R LY H I L L S

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Epicure_pages_96-147_USE_Layout 1 7/18/12 12:17 PM Page 113

LIVELLO

The signature restaurant at Lâ&#x20AC;&#x2122;Ermitage Beverly Hills

Open Tuesday to Saturday 6:30am to 10pm Sunday Brunch 11am to 3pm

Chef Joseph Elevado presents a duo menu where Italian and Asian cuisines meet in a free-form inspiration. Join us in the LIVELLO Lounge for innovative cocktails and lounge appetizer menu. facebook.com/lermitagebh twitter.com/lermitagebh Please call 310 860 8660 or email livello@viceroyhotelgroup.com.

9291 Burton Way Beverly Hills, California 90210

www.lermitagebh.com

Forbes Five-Star and AAA Five-Diamond Awards Recipient

Epicure_pages_96-147_USE_Layout 1 7/18/12 12:17 PM Page 114

SECOND ANNUAL LOS ANGELES FOOD & WINE

THE SOMMELIERS A S PECIA L

TH A N K YO U TO O U R PA RTICIPATIN G S O MMELIERS WH O PROTECT US , O U R FRIEN DS , A N D O U R LO VED O N ES FRO M B A D WIN E .

DARIUS

ALLYN, MS

MONTAGE

GILLIAN

BALLANCE, MS

CAVALLO POINT

JEFF

BARIELLES

MANRESA RESTAURANT

JESSE

BECKER, MS

KIM EDUARDO

SAUSALITO

PÉRIPHÉRIQUE WINE MERCHANTS

SAN FRANCISCO

BETO

SOUTHERN WINE & SPIRITS

SAN FRANCISCO

BOLANOS

MOZZA

LOS ANGELES

JENNA

BOYER

MICHAEL MINA

SAN FRANCISCO

BECCY

BREEZE

CARMEL

CAITLIN

BROWN

FARM+CELLAR

SAN FRANCISCO

BRITNEY

CARLISI

HENRY WINE GROUP

LOS ANGELES

MICHAEL

CHANDLER

RAIL BRIDGE CELLARS

SACRAMENTO

SARAH

CLARKE

CHURCH & STATE

LOS ANGELES

JILLIAN

DOWLER

JD LA VIE SPECIALTY WINES

MONTEREY

CHRISTIE

DUFAULT

THE CULINARY INSTITUTE OF AMERICA

ST. HELENA

KIMBERLEY

DRAKE

BIR WINE

SAN FRANCISCO

MEREDITH

ELLIOTT

MEREDITH ELLIOTT WINE

CHICAGO

JENELLE

ENGLESON

VENOKADO

LOS ANGELES

MARITA

ESTEVA

PARAGON

SAN FRANCISCO

DANA

FARNER

CUT

LOS ANGELES

DAN

FREDMAN

DAN FREDMAN PR

MALIBU

ANDRÉA

FULTON-HIGGINS

THE JOEL PALMER HOUSE

SALEM

CHUY

GALVAN

SIP WINE BAR

ANAÏS

GALVIN

FARM+CELLAR

SAN FRANCISCO

MICHELE

GARBER

GIRL MEETS GRAPE

SANTA MONICA

AMY

GOLDBERGER

FIFTH FLOOR RESTAURANT

SAN FRANCISCO

BONNIE

GRAVES

GIRL MEETS GRAPE

TOPANGA

JOBEN

HERRERA

MARSTON'S RESTAURANT

PASADENA

ARTHUR

HON

SEPIA

CHICAGO

JARED

HOOPER

THE ROYCE

PASADENDA

JAY

JAMES, MS

SOUTHERN WINE & SPIRITS

LAS VEGAS

EUGENIO

JARDIM

JARDINIERE

SAN FRANCISCO

HAYLEY

JOHNSON

SLONTED DOOR

SAN FRANCISCO

ROBIN

K. O'CONNOR

NEW YORK

SETH

KUNIN

KUNIN WINES

SANTA BARBARA

DREW

LANGLEY

PROVIDENCE

LOS ANGELES

CHRIS

LAVIN

LOS ANGELES

SETH

LIEBMAN

NEW YORK

MS DENOTES MASTER SOMMELIER 114

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SECOND ANNUAL LOS ANGELES FOOD & WINE

THE SOMMELIERS A S PECIA L

TH A N K YO U TO O U R PA RTICIPATIN G S O MMELIERS WH O PRO TECT US , O U R FRIEN DS , A N D O U R LO VED O N ES FRO M B A D WIN E .

RACHAEL

LOWE

SIXTEEN RESTAURANT

CHICAGO

DAVID

LUSBY

VINUM IMPORTS

SEATTLE

JORDAN

MACKAY

SAN FRANCISCO MAGAZINE

SAN FRANCISCO

DON

MALLERY

PACIFIC'S EDGE

CARMEL

DANA

MANISON

SOUTHERN WINE & SPIRITS

SAN FRANCISCO

VILMA

MAZAITE

LAV

AUSTEN

MARK

MENDOZA

CHURCH & STATE

LOS ANGELES

CHRIS

MILLER

K & L WINES

LOS ANGELES

STACI

MILLER

THE LITTLE DOOR AND LITTLE NEXT DOOR

LOS ANGELES

SIAN

NAGAN

LINGER

DENVER

GREG

O'BYRNE

SANTA FE WINE & CHILI FESTIVAL

SANTA FE

ADAM

OLTHOF

NEPENTHE

MONTEREY

RAJ

PARR

SANDHI WINES

SAN FRANCISCO

TAYLOR

PARSONS

MOZZA

LOS ANGELES

GIANPAOLO

PATERLINI

ACQUERELLO RESTAURANT

SAN FRANCISCO

THOMAS

PEREZ

KRISTILYNN WINES

CARMEL

DLYNN

PROCTOR

DALLAS SOMMELIER GROUP

DALLAS

ERIC

RAILSBACK

RN74

SAN FRANCISCO

ROB

RENTERIA

ANALOG WINE COMPANY

YOUNTVILLE

CASPER

RICE

ALEXANDER'S STEAKHOUSE

SAN FRANCISCO

ANDREA

ROBINSON, MS

TU HUST, LOCAL FLAVOR

NAPA

TOBY

ROWLAND-JONES

BIG SUR FOOD AND WINE FESTIVAL

CARMEL

BYRON

RUDOLPH

FIASCO FINE WINE

SANTA FE

LARS

RYSSDAL

ACHERMAN FAMILY VINEYARDS

SANTA ROSA

SABATO

SAGARIA, MS

THE LITTLE NELL

ASPEN

JOHN

SLAMON

ALEXANDES STEAK HOUSE

SAN FRANCISCO

CLINT

SLOAN

TERRY THEISE SELECTIONS

CHARLESTON

TIM

SMITH

WINESURFER

LOS ANGELES

ROBERT

SMITH, MS

PICASSO AT BELLAGIO LAS VEGAS

LAS VEGAS

JOE

VACCARO

ELLA DINING ROOM & BAR

SACRAMENTO

ANGELA

VALGIUSTI

SLANTED DOOR

SAN FRANCISCO

ROBERT

VOLZ

POUR WINE BAR

PORTLAND

KATHRYN

WEIL

RUSTIC CANYON WINE BAR

SANTA MONICA

JOHN

WIGHT

LUCE

SAN FRANCISCO

RYAN

WILLIAMS

ANA MANDARA RESTAURANT

SAN FRANCISCO

MS DENOTES MASTER SOMMELIER 115

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

DARIUS ALLYN, MS

JESSE BECKER, MS

KIM BETO, MS

Montage

Périphérique Wine Merchants

Southern Wine & Spirits

Darius began working in hospitality at the age of 15,

Jesse Becker is a Master Sommelier, a rare and

Kim Beto is known by numerous industry folk for his

at The Salish Lodge Inn at Snoqualmie Falls,

prestigious professional certification awarded by The

Washington. He spent five years working on the Red

dynamic and inspired work with Southern Wine &

Court of Master Sommeliers and is a co-owner of

Prussian Luxury German train, serving American

Périphérique Wine Merchants. Périphérique Wine

clientele who were traveling in Europe, gaining some

Merchants specializes in European wines from a circle

knowledge of wine there as well as on backpacking trips and by harvesting grapes in Italy and Greece. He went home to Seattle and worked as the buyer and staff educator for Theoz restaurant there and for several Tom Douglas restaurants, including the Dahlia Lounge, Palace Kitchen and Etta's Seafood. Darius

of regions around the Alps where grapes are pushed Ring” are the most satisfying wines on the planet. We

at his restaurant, 231 Ellsworth.

import many of our wines directly from Burgundy, Jura, Northern Italy, and Northern Rhône, and we

Aureole restaurant at the Mandalay Bay Resort. In

Jesse began his wine career as a clerk in a wine shop

2005, Allyn became the 60th American to pass the

in Lincoln, Nebraska and later at K&L Wine Merchants

Master Sommelier Exam and he began his wine

in San Francisco. His training has included three

consulting business the following year as a partner in

harvests: Miner Family Winery (Napa Valley) in 2001,

Wineworks Consulting Services. After many successful

Maison Camille Giroud (Burgundy) in 2004 and

years and projects around the globe, Darius and his

Alphonse Mellot (Sancerre) in 2008. Jesse has worked

wife (a chef) relocated to Los Angeles in 2011 and

as a sommelier at some of America's top restaurants

accepted a position as Sommelier / Beverage Director

including NoMI at the Park Hyatt-Chicago, Frasca Food

mostly acoustic guitar, piano, and drums (the only one

Vegas. Many also know him from his days as the Wine Director and GM at Postrio, and prior to that, he was

offer our wines to consumerpsw amt wine.com.

Darius also enjoys his first passion of playing music –

Director of Beverage for the MGM Grand Hotel in Las

to their limits. We believe wines from this “Alpine

went on to work in Las Vegas opening Charlie Palmer's

at Montage Hotel in Beverly Hills. When not busy,

Spirits, but prior to working with Southern, he was the

& Wine in Boulder, Colorado and The Boiler Room Restaurant in Omaha, Nebraska.

he was trained on).

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

DONALD CARANO

RHONDA CARANO

PATRICK COMISKEY

Ferrari-Carano Vineyards and Winery

Wine & Spirits

A native of Reno, Nevada, Don completed an

Rhonda is the co-owner and vice president of Ferrari-

Patrick Comiskey is a Senior Contributor for Wine &

undergraduate degree at the University of San

Carano Vineyards and Winery in Healdsburg,

Spirits Magazine, where he serves as chief critic for

Francisco, followed by a two-year stint as an officer

California. Over 19 years ago, Rhonda and her

in the United States Army. Returning to USF, Don

husband, Don Carano, visited Sonoma County and fell

attended law school, graduated with honors and began his law practice in Reno. His legal career in Nevada made him an expert in both corporate business and gaming law, and he used his knowledge in those arenas to build his own hotel/casino in 1973,

in love with the area because it reminded them of

all domestic wines not from California, and regularly contributes articles devoted to California, Oregon and

Italy. Rhonda’s responsibilities at Ferrari-Carano

Washington wine, winegrowing, and wine culture.

include the management and implementation of

He has traveled extensively throughout the U.S. wine

marketing and advertising strategies. She oversees

regions, as well as France, Italy, Germany, Spain, and

the Advertising and Public Relations functions at the

Australia, and tastes more than 4000 wines a year.

Eldorado Hotel Casino in Reno, Nevada, as well as the

He has taught classes and moderated panels on

called the Eldorado Hotel and Casino. In 1992, Don

Eldorado Resort Casino in Shreveport, Louisiana, and

entered a joint venture with Circus Circus Enterprises,

the Silver Legacy Resort Casino in Reno, Nevada. In

now Mandalay Resorts/MGM, to create the Silver

recent years, Rhonda’s expertise in the hospitality

Legacy. Don became a winery owner in 1981 when

industry has expanded to include Vintners Inn, John

restaurants as well as internet web sites. Comiskey is

he and his wife, Rhonda, founded Ferrari-Carano

Ash & Co., as well as The Front Room bar and lounge.

a regular contributor to the Food Section of the Los

Vineyards and Winery in Sonoma County’s Dry Creek

Rhonda is also well-versed in owning a retail and wine

Angeles Times and is a founding contributor to

Valley. Today, the Ferrari-Carano Winery owns 19

tasting business, Seasons of the Vineyard, located in

zesterdaily.com. He has been a columnist with Wine

vineyards scattered throughout Sonoma and Napa

Healdsburg, California. Rhonda, a second generation

Review Online, and has contributed to the San

Counties, comprising over 1,400 acres of vineyards;

Italian-American, grew up tending gardens and

thus, controlling the high quality of Ferrari-Carano wines. In 1999, Don and Rhonda bought two additional Sonoma County properties, Vintners Inn and John Ash & Co.

cooking with her grandmother, which was the beginning of her love for gardening and all things

viticulture and wine tasting, and the world’s wine regions, and has written educational materials for

Francisco Chronicle’s Wine section, and appears regularly in Food & Wine, Bon Appetit, Decanter, and

food and wine. Rhonda’s green thumb is evidenced by

the Robb Report. He lives in Los Angeles, where he’s

the beautiful gardens at Ferrari-Carano Vineyards and

writing a history and guide to the American Rhône

Winery, which she designed.

wine movement.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

CHRISTIE DUFAULT

RAY ISLE

JAY JAMES, MS

The Culinary Institute of America

Food & Wine

Southern Wine & Spirits

Christie Dufault is a member of the wine faculty at the

Ray Isle is executive wine editor of Food & Wine, the

A Master Sommelier since 1997, Jay was tapped to

Culinary Institute of America in the Napa Valley.

modern, stylish, trend-spotting, talent-seeking

be the opening Director of Wine for The Bellagio

Previously, Christie worked as the wine director for Restaurant Gary Danko in San Francisco, where she was featured on the Food Network and earned the

epicurean brand. In addition to overseeing the magazine’s wine department, Ray writes the monthly column, Tasting Room, and directs the spirits coverage. He was promoted from wine editor in 2010, and has

Resort in Las Vegas. Currently he leads the Fine Wine division for Southern Wine & Spirits Nevada as Vice President – Fine Wine. Often featured in national print

Grand Award from the Wine Spectator. As the head

also served as deputy wine editor and senior editor.

and broadcast media as well as many wine and food

sommelier at Quince, Christie was awarded “Best Wine

Prior to joining Food & Wine in 2005, Ray was

events, Jay currently serves as Vice President of The

Director 2007” by San Francisco Magazine. In 2009,

managing editor of Wine & Spirits. He has worked also

Guild of Sommeliers Education Foundation and is a

Christie helped open RN74 Restaurant where she

in sales and marketing for a wine importer, and taught

member of the Court of Master Sommeliers, where

remains a part-time sommelier. Christie is also a guest lecturer at the San Francisco Wine School and is a regular contributor to Sommelier Journal.

fiction writing at Stanford University. Ray’s articles about wine, food and spirits have appeared in a wide range of publications including Wine & Spirits, The Washington Post, Martha Stewart Living and

he is actively involved with the organization’s education and examination efforts. Jay grew up in Atlanta, Georgia dreaming about playing guitar in a

Gastronomica. He has been nominated for a James

rock band (which he did) and flying jets (which he did

Beard Award. He regularly conducts wine tasting

not), and got into the wine business by accident - just

seminars at epicurean events and appears as a wine

like the rest of us.

and spirits expert on national television, including NBC’sT oday and CBS’s The Early Show. Follow Ray’s tasting adventures on twitter.com/islewine.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

ROBIN K. O’CONNER

GEOFF LABITZKE, MW

JORDAN MACKAY

Robin Kelley O’Connor enjoys 30 years of experience

Kistler

San Francisco Magazine

Geoff Labitzke is the Corporate Vice President of Fine

Jordan Mackay is the James Beard Award-winning

Wine for Young’s Market Company. Young’s Market

wine and spirits writer for San Francisco magazine.

Company is a Wine and Spirits wholesaler operating

His writing on food, wine, spirits, and beer has also

in 10 states. In 2006, Geoff was one of two Americans

appeared in the New York Times, Los Angeles Times,

to pass the rigorous Master of Wine examination.

San Francisco Chronicle, Decanter, Wine and Spirits,

Currently there are only 33 Masters of Wine in the

Food & Wine, Gourmet and others. His first book,

United States. He is also a Certified Wine Educator with

Passion for Pinot, was published in 2009, and his

over 30 years experience in the wine business and he

second, Secrets of the Sommeliers, was released in

is an internationally accredited Bordeaux instructor .

October 2010, winning a James Beard award in 2011.

in the wine trade and a stellar reputation as a leading wine educator, international wine judge, wine writer, and sommelier. Mr. O’Connor was Head of Wine & Lead Specialist, Americas, for Christie’s Auction House. Prior to Christie’s, he was Director of Sales and Education for Manhattan wine and spirits retailer Sherry-Lehmann. For 20 years, he was Trade Liaison and Director of Trade and Consumer Education in the Americas for the Bordeaux Wine Bureau. He holds Certified Specialist of Wine (CSW) and Certified Wine Educator (CWE) certifications from the Society of Wine Educators and passed the Court of Master Sommeliers’ Certified Sommelier exam. O'Connor served as president of the Society of Wine Educators from 20032007, and is on the board of directors of the New York Chapter of the American Institute of Wine & Food (AIWF). He is inducted into the wine world’s most prestigious institutions, including the Commanderie du

Early in his career Geoff conducted special wine classes for both Saddleback College and Orange Coast College. While working at Hi-Time Cellars in Southern California, Geoff also created a wine education program geared for restaurant professionals. Geoff has also served as Treasurer and Secretary on the Board of the Society of Wine Educators. Currently Geoff mentors candidates preparing for the Master of Wine examination.

Bontemps de Médoc-des Graves et de SauternesBarsac, the Jurade de Saint-Emilion, and Les Hospitaliers de Pomerol.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

RAJ PARR

AARON PIOTTER

Michael Mina Group

Ferrari-Carano Vineyards and Winery

Though food was Rajat Parr’s first love, wine became

Aaron Piotter joined Ferrari-Carano in 2003 and

Father of three children, John Robinson, along with

his great passion. Luckily, Parr works in the best of

worked directly with Don and Rhonda Carano on the

his wife Master Sommelier Andrea Robinson, is a co-

both worlds as wine director for Mina Group and its

design and construction of Ferrari-Carano’s mountain

creator of The One Stemware. Wine can be

signature restaurant, MICHAEL MINA, where he

winemaking facility. Aaron spearheads Ferrari-

complicated. Wine glasses don't have to be. Discover

presides over a list that comprises wines from all over

Carano’s Red Wine Program, including the PreVail line

The One glasses. One for reds. One for whites. Each

the world, including an in-depth list from Burgundy.

of vineyard designate wines, all of which is housed at

perfect for all varietals. The One Glass by Andrea and

Parr also presides over the RN74 wine list, a Wine

Ferrari-Carano’s magnificent Mountain Winery Estate

John Robinson eliminates the guesswork and

Spectator 2010 Grand Award of Excellence winner. “At

in Alexander Valley. Aaron masterminds a range of

complexity from stemware selection, and rivals the

Mina Group, I have the opportunity and challenge to

Ferrari-Carano’s red wines, including the rich, powerful

finest European stemware for both grace and

find wines that can match the wide range of flavors

Trésor, a blend of red Bordeaux varietals, Cabernet

performance. Designed to bring out the best in all red

presented within each restaurant, and even within a

Sauvignon, Zinfandel, Merlot, Siena, the winery’s

and white wines, the carefully engineered shape of

single dish at one restaurant,” says Parr. “In building

proprietary blend of Sangiovese, as well as the PreVail

The One glasses emphasizes the fruit, spices and

multiple cellars, I have put an emphasis on mature

wines, Back Forty and West Face. Born and raised in

tannins with incredible mouth feel. John and Andrea

wines which have the depth to fully complement the

Sonoma, California, Aaron earned his Bachelor of

Robinson consider themselves wine educators. The

cuisine. Nothing is more pleasing than finding the

Science degree in fermentation science from Davis. In

husband and wife team take wine to the next level in

perfect pairing.”

1994, he worked swing shift in the cellar of Sebastiani

many ways, including through their 30-minute Delta

Vineyards. A winemaking internship at ZD Wines in

Airlines segment, Local Flavor. They also take pleasure

1995 was followed by full time winemaking at Viansa

in attending wine and food festivals including Pebble

and as associate winemaker for Franciscan Estates

Beach Food & Wine, Flavor! Napa and the Food &

working on the Mount Veeder and Quintessa wines.

Wine classic in Aspen.

Aaron is married to Kristin and has two children, Olin and Elka.

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JOHN ROBINSON

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

ANDREA ROBINSON, MS

SABATO SAGARIA,

ROBERT SMITH, MS

Montage

The Little Nell

Picasso at Bellagio Las Vegas

Andrea Robinson is one of only 17 women in the world

In the last 15 years, Sabato has worn several hats,

to hold the title of Master Sommelier and the first

including cook, restaurant manager, consultant,

woman to be awarded Best Sommelier in America. Her

professor, author, food and beverage director, and

food and wine TV seriesD, aily Tastings, which she

sommelier. He has contributed to the success of some

hosts and co-produces with her husband John

of the country’s top hotels, restaurants, and resorts.

Robinson, airs daily on www.AndreaWine.com. She is

Sabato began his career in the hotel business in 1997

the author of 5 top-selling books on wine and food

at the The Greenbrier Hotel. By age 23, he was named

including Everyday Dining with Wine, which won the

Beverage Director and Sommelier, the youngest

prestigious IACP cookbook award. She is also a 3-time

individual to assume this responsibility in the 226-

James Beard Award winner, honors graduate of The

year history of the resort. In 2007, he joined the Little

French Culinary Institute’s Classic Culinary Arts

Nell Hotel. Sabato has helped redefine the food and

program, and host of her own video wine course wonw

beverage operations atone of the premier luxury

w.andreawine.com. Her most recent book, Andrea

resorts in the country. In 2005, Sabato received a

Robinson’s 2011 Wine Buying Guide for Everyone,

Wine Hospitality Award from Sante Magazine. He

released in the fall of 2010. In addition, Andrea has

holds a bachelors degree from Cornell University’s

created her own ground-breaking wine stemware

School of Hotel Administration. In 2008, he was the

series called The Oneä. After 3 years of designing,

recipient of the Trefethen Vineyards Passionate Wine

testing and tasting, Andrea has developed one perfect

Service Award. Sabato has also successfully completed

white wine glass and one perfect red wine glass to

Master Sommelier exam. Congratulations, Sabato!

Master Sommelier Robert Smith grew up working and learning about the service industry in his family’s restaurants scattered across Dallas, Texas. He worked in all areas of hospitality, and enjoyed the personal interaction the service industry created. Incrementally learning about wine and food, he moved from his family’s restaurant to Las Vegas to attend the University of Nevada, Las Vegas and study Hotel Administration and Economics. He worked at small, boutique restaurants and began to take notice of the intricacies of the wine industry. Robert set out to learn more about wine at one of Las Vegas’ premier restaurants and was successful in landing a position at Spago in Caesars Palace. Working alongside now Master Sommeliers Ken Fredrickson and Keith Goldston, Chef Julian Serrano took notice of Spago’s service staff and eventually led him to the Bellagio’s Picasso restaurant where he remains today. Currently, Robert is working with Steve Olson’s AKA Wine Geek and the Center for Wine Origins, is the official Wine Ambassador of Sherry, and the official Wine Ambassador of Champagne and Port. As a Wine Ambassador, Robert consults on public relations strategy and promotions for all levels of the wine industry, performs staff and retail trainings, and educates the public and wine staff on various wine regions.

optimize all white and red wines.

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SECOND ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

DON WEAVER Harlan Estate Don Weaver has worked for Bill Harlan for over twenty-four years. Formerly an art director for a small publishing firm, Weaver came to the Napa Valley on a lark to work the harvest of 1975. Eleven years later, after learning his craft at various wineries including Beringer and Heitz Cellars, he went to work for Bill at Harlan Estate and Merryvale where he was, by various turns, cellarmaster, winemaker, national sales director and partner. In 1995 he turned his full attention to the launch of Harlan Estateâ&#x20AC;&#x2122;s first vintages. As managing director, he is responsible, along with winemaker Bob Levy, for overseeing all aspects of that small, highly acclaimed wine estate located in the western hills of Oakville. Weaver lives in Napa with his wife Tonya and their daughter Anna.

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FIRST ANNUAL LOS ANGELES FOOD & WINE FLASHBACK

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EXPERIENCE IT

ALL

With non-stop gaming excitement featuring thousands of slots and hundreds of table games, a 4-diamond hotel and luxurious spa, 10 delicious dining options, a championship golf course and live headliner entertainment, Pechanga offers something for everyone! SIMPLY PUT, YOU CAN EXPERIENCE IT ALL IN ONE PLACE.

CASINO | RESORT | DINING | ENTERTAINMENT | SPA | GOLF FOLLOW US Management reserves all rights. Must be 21 or over to enter Casino. If you think you or someone you know has a gambling problem, the 24-hour Problem Gambling Help Line can help. Call 1.800.522.4700.

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THE ULTIMATE CALIFORNIA DESTINATION. Whether you play from the spectacular elevated tees, gorge yourself in the world-class buffet, or play in one of the unique promotions like the World’s Largest Slot Tournament, you are sure to find your calling at Pechanga.

Nine award-winning restaurants pepper the resort, including The Great Oak Steakhouse featuring more than 900 selections on its exceptional wine list.

Revel in the majestic beauty of the Temecula Valley in this masterpiece of modern golfing. Journey at Pechanga challenges your game across 18 distinctive holes as the land that they’re built upon. Immerse yourself in these sacred, natural surroundings that will elevate your game to new heights. You simply have to play it to believe it.

Nightly entertainment includes superstar concerts, a comedy club, championship boxing and three nightclubs and lounges.

Surrounded by more than 30 wineries, visitors to Pechanga can taste by trolley, skydive from a plane, soar above the vineyards in a hot air balloon, get the heart pumping with a hike up Mount Palomar, and even breeze the past on horseback or with a stroll through Old Town.

JUST AN HOUR OR LESS FROM EVERYTHING SOUTHERN CALIFORNIA HAS TO OFFER, PECHANGA IS TRULY THE PLACE TO

EXPERIENCE IT ALL. 877.711.2WIN | PECHANGA.COM 45000 PECHANGA PARKWAY | I-15 • TEMECULA

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The most entertaining place on the planet. STAPLES Center Nokia Theatre L.A. LIVE The Ritz-Carlton, Los Angeles JW Marriott Los Angeles L.A. LIVE

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GRAMMY Museum® Club Nokia The Conga Room Regal Cinemas L.A. LIVE Stadium 14

Boca ESPN Zone The Farm of Beverly Hills Fleming’s Prime Steakhouse & Wine Bar gLAnce Wine Bar ION Rooftop Pool Bar Katsuya LA Market by Kerry Simon The Mixing Room Lawry’s Carvery

Lucky Strike Lanes & Lounge New Zealand Natural Ice Cream Rock’n Fish Rosa Mexicano Starbucks Trader Vic’s Wolfgang Puck Bar & Grill WP24 by Wolfgang Puck Yard House

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WINE SEMINARS 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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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 to beautifully structured reds, this seminar is a must for anyone passionate about great wine and cheeses to match. Delish!

ON THE PANEL: LAURA WERLIN, AUTHOR

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Harlan Retrospective "Iconic Cabernet Sauvignon is part of what deﬁnes the luxury wine landscape in the US and beyond. At Los Angeles Food & Wine, we are excited to oﬀer a very limited tasting opportunity for fans of the best: Harlan Estate, what many term as California's First Growth. Described by wine critic Jancis Robinson as no less than one of the "ten best wines of the 20th century," Harlan represents the rare wine that inspires both savvy sommeliers and numbers-driven collectors alike. It's simply the benchmark for Bordeaux-inspired wines with a distinctly Californian pedigree. Come taste the legend. (Please note that seats are extremely limited at this seminar.)"

ON THE PANEL: DON WEAVER, DIRECTOR HARLAN ESTATE – ANDREA ROBINSON MS, PATRICK COMISKEY, JOURNALIST

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Secrets of a Sommelier: 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: RAY ISLE, FOOD & WINE – ROB SMITH, MS – DARIUS ALLYN, MS – JESSE BECKER, MS – CHRISTIE DUFAULT

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Swine & 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: 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.

ON THE PANEL: JORDAN MACKAY, JOURNALIST – JAY JAMES, MS – GEOFF LABITZKE, MW – KIM BETO

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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 Los Angeles Food & Wine so join us as these two gourmands square oﬀ like Spencer and Tracy over some very excellent vino. Taste some fantastic food with contrasting pairings of outstanding wines and choose your own favorite combinations.

ON THE PANEL: ANDREA ROBINSON, MS – JOHN ROBINSON

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Secrets of a Sommelier: 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: JORDAN MACKAY, JOURNALIST – RAJ PARR - DARIUS ALLYN, MS - JAY JAMES, MS - CHRISTIE DUFAULT

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The Kistler Heritage "Founded in 1978 by Steve Kistler, this small, family-owned winery has become synonymous with premium Burgundian varietals grown in California. Iconic chardonnay vineyard sources and a commitment to unparalleled pinot noir make Kistler's reputation as a collector and sommelier favorite alike. Join us for a first-ever Los Angeles retrospective tasting of the top-scoring Kistler wines that are as rare as they are delicious. Please note seating is extremely limited at this event."

ON THE PANEL: GEOFF LABITZKE, MW & GENERAL MANAGER KISTLER, PATRICK COMISKEY, JOURNALIST

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Laura Werlin: 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 â&#x20AC;&#x153;Grilled Cheese, Please!â&#x20AC;? 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 second 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.

ON THE PANEL: LAURA WERLIN, AUTHOR

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Secrets of a Sommelier: Blind Tasting Sparkling 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 sparklers. 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, - SABATO SAGARIA, MS – CHRISTIE DUFAULT – ERIC RAILSBACK - GILLIAN BALLANCE, MS

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Burgundy 101 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 red Burgundies, pinot noir 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!

ON THE PANEL: RAY ISLE, FOOD & WINE – KIM BETO – ROBIN KELLEY O’CONNOR - SABATO SAGARIA, MS

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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 P

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SECOND ANNUAL LOS ANGELES FOOD & WINE

Barnes & Noble is a proud sponsor and official bookseller of the L.A. Food & Wine Festival Visit our booth for book signings with the festivalâ&#x20AC;&#x2122;s stars.

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The Wineries Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect amidst the vibrant urban landscape of Los Angeles. 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.

Acacia Vineyard Acacia Vineyard, established in 1979 is a leader in the Carneros region with a focus on Pinot Noir and Chardonnay. Acacia was among the first wineries in California to produce vineyard designated Pinot Noirs. Exploration and innovation is the spirit of winemaking at Acacia where techniques have been developed specifically for handling their Carneros fruit.

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.

Adelaida Cellars Adelaida Cellarsâ&#x20AC;&#x2122; family owned vineyards include five distinct properties totaling 145 acres in the craggy mountainous terrain of west Paso Robles. Only 14 miles from the Pacific Ocean, these are steep and elevated sites (1,400 â&#x20AC;&#x201C; 1,935 feet), characterized by chalk rock limestone soils. Afternoon blasts of cool coastal air create a daily microclimate that swings 40-50 degrees.

Ahnfeldt Wines Our goal is to make handcrafted, elegant, complex and yet smooth world-class wines using grapes only from our own vineyards. We developed, planted, and nurtured our vineyards, paying attention to even the smallest detail. Wine begins in the vineyards. When phenomenal grapes are combined with a world class winemaker, the results are some of the finest wines produced in the Napa Valley.

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

Alexander Valley Vineyards Located in Northern Sonoma County, the Wetzel Family's Alexander Valley Vineyards celebrates the history, tradition and excellence of the region producing luscious Chardonnay, rich Zinfandel and elegant Cabernet Sauvignon.

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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.

Alpha Omega Winery Alpha Omega is a boutique winery located in legendary Rutherford, Napa Valley. Winemakers Jean Hoefliger and Michel Rolland handcraft wines from historical vineyards which uniquely express the essence of this famous wine region. The rustic beauty of this winery set amongst vineyards and mountains is as captivating as its wines.

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.

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

Au Bon Climat Founded in 1982, Au Bon Climat (which means "a well-exposed vineyard") produces internationally recognized PinotNoir, Chardonnay, and Pinot Blanc wine from grapes grown in California's Santa Barbara County.

B Cellars The winemaker is Kirk Venge, son of acclaimed Napa vintner Nils Venge. Kirk has a great reputation very strong relationships with some of the most prestigious grape growers in Napa. The wines are all blends, either Cabernet blended from different, prestigious vineyards, or varietal blends, (Cabernet, Syrah, Petit Sirah, Sangiovese). The wines are unique with distinct character, depth and layers of flavor.

Badia a Coltibuono The Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The name implies a duality of purpose. An ancient badia, or abbey, holds a special place in the history of Western Europe. During the Middle Ages, these abbeys served not only as places of worship and spiritual refuge, but also as centers of learning, engines for economic growth.

Barrymore Wine is all about the journey. Any wine lover would have to agree. For Drew Barrymore, it was the journey that propelled her to delve into the world of wine and with an eponymously named Pinot Grigio. A fan of crisp, fruity white wines, Barrymore has created a wine that reflects her style and personality: fresh, dynamic and fun.

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

Beringer Vineyards The epitome of a modern classic, Beringer has been Napa Valley's benchmark producer since its establishment in 1876. Winemaker Laurie Hook crafts classic wines from Napa's finest appellations and Beringer's exceptional vineyards. A winemaking legacy of 134 years is reflected in an acclaimed portfolio of wines which are collected worldwide.

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

Bersano Located in the Asti region, Bersano is currently the largest privately held winery in Piedmont with 10 estates and over 230 hectares under vine in the best areas of Monferrato and Langhe Founded in 1907 by Guisseppe Bersano, and brought to prominence by his nephew Arturo in the 1950’s and 1960’s Bright, fresh, approachable classic wines in the traditional style produced under the steady hand of acclaimed winemaker Roberto Morosinot

Bonny Doon Vineyard Founded in the bucolic hamlet of Bonny Doon in 1983, Bonny Doon Vineyard is known for strikingly original wines made from lesser-known (though no less “noble”) grape varieties. Since the adoption of Biodynamics in 2004, Bonny Doon wines evince a deeper sense of place, varietal expression and vitality. 142

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Brewer-Clifton Brewer - Clifton focus solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir as voices of place. The area's cool climate, morning fogs, long growing season and diversity of soils combine to produce extreme wines that reflect the special characteristics of the area.

BROOKS Brooks Winery seeks the natural balance in the vineyard and cellar, to show the true expression of terrior in their Riesling and Pinot Noir, both of which 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.

Buccella Wines Buccella: Latin for "mouthful", the fundamental inspiration for our wine. Our name evokes our wine's big, bold concentrated layers that wrap your mouth with luxury. Our logo is a contemporary interpretation of the "tastevin", the small silver tasting cup designed and used to hold the perfect mouthful.

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

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 ChâteauLatour in Bordeaux.

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.

Casanova di Neri Casanova di Neri was established in 1971, and is one of the oldest and the most sought-after Brunello producers in the world, treasured by collectors

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 Billecart-Salmon Billecart-Salmon owns a total of 15 hectares of vineyards. Eleven of these are in the Vallee de la Marne split between 4ha of Grand Cru in Ay and Premier Cru in Mareuil-sur-Ay and 7ha in the village of Damery. In the Cote des Blancs the family owns 4ha of Grand Cru vineyards in the villages of Chouilly, Avize and Le Mesnil- sur-Oger. Billecart-Salmon believes that an early harvest yields more elegant and delicate champagnes.

Champagne Delamotte Delamotte is a Champagne house more than 250 years old (it is the fifth oldest Champagne house) founded in Reims in 1760 by François Delamotte, a vineyard owner.

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

Champagne Louis Roederer Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world's great Champagnes. The Louis Roederer experience is defined first and foremost by the art of Champagne making. Such artistry can only be attained when it begins with this kind of uncompromising commitment to the individual vine. 143

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Champagne Nicolas Feuillatte 35 years young, Nicolas Feuillatte has quickly grown to become the #1 selling Champagne brand in France and the #3 worldwide. The wines of this modern spirited house are fresh, fruit-driven and wonderfully balanced.

Champagne Perrier Jouet For over two centuries, Maison Perrier-Jouët has continually pursued its quest for excellence producing champagne in small quantities with a “limited edition” approach. Lying in the heart of the champagne region, Perrier-Jouët owns 65 hectares rating 99.2% on the quality scale (100% being the optimum). This means that each vineyard parcels is classified exclusively as Grand Cru.

Champagne Tattinger Champagne Taittinger is one of the few remaining family owned and operated Champagne houses. Unlike most large houses, Champagne Taittinger relies primarily on estate grapes for its portfolio of Champagnes. Also unique are the higher proportion of Chardonnay in its wines that gives Taittinger its signature style, and the time devoted to aging the wines before release.

Château d'Esclans Enchanted also by the Provence which his father speaks of with emotion. Sacha Alexis Lichine becomes the owner of Château d’Esclans in 2006. Since that day, he hasn’t ceased to combine his talent and know how to these magical terriors, and has given a new dimension to Provence Rosé

Chiarlo Legendary Michele Chiarlo is a powerhouse in Piemonte, whose range of wines covers big brooding Barolos to delicate sparkling moscatos from Asti. Michele oversees and personally manages every detail relating to his wine production.

Cielo Malibu Estate Wineyards Cielo Malibu Wineyards is Malibu's Premiere Wineyard providing the highest-quality wines the rustic Malibu Mountains can produce.

Cielo Y Tierra Gustavo Santaolalla, two-time Oscar winning film composer, is world renowned in his field of music. With his passion and artistic flair he has sight set on becoming known as one of Argentina's finest wine producers

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

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

Coquerel Family Wine Estates Proprietors Clay and Brenda Cockerell, along with winemaker Christine Barbe, have been producing award-winning wines from their property in the Napa Valley since 2005. The vineyards are backdropped by the Palisades in Calistoga and along with Christine’s gentle winemaking, produce wines of true varietal character resulting in excellent artisan wines.

Cusamano Brothers Diego and Alberto Cusumano are on the forefront of innovation with their farming practices and wine making methods. Continually working to tame the vineyards and understand the microclimates, they carefully select grapes from three different estates, some at an altitude of over 2,000 feet above sea level. From this fruit they coax a bright explosion of flavor, the ultimate expression of Sicily’s indigenous grapes.

Dalla Terra Dalla TerraTM (of the earth in Italian) Winery Direct® is a direct importer of Italian wines. Winery Direct means wine lovers can enjoy quality wines from Italy’s finest producers at affordable prices.

Diatom Wines Motivated mostly by a reverence for raw materials, precision, negative space, restraint, solitude and dynamics, Greg Brewer launched diatom in 2005. He strives to remove all extraneous elements when crafting chardonnay for this extreme project, to showcase the pure essence of place. For more information ca8ll0 5-735-9184, or visitwww.diatomwines.com. 144

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Dierberg Estate The Central Coast's terroir is exemplified at the two estate vineyards that provide Pinot Noir and Chardonnay for Dierberg Estate. The Dierberg Vineyard in Santa Maria and Drum Canyon Vineyard in the Santa Rita Hills favor crisp acidity and gentle ripening in classic Burgundian Chardonnay and Pinot Noir grapes.

Domaine de Parigot Crémant from Burgundy expresses its personality through its bubbles and brings out the particularities of its terroir. It is the fruit of a distinct and rigorous process, of which Parigot & Richard have specialized. It is one of the most dignified representatives of crémant de Bourgogne.

Domaine Serene Vineyards Ken and Grace Evenstad founded Domaine Serene in 1989 when they purchased 42 acres in Oregon’s Dundee Hills to produce ultra-premium Pinot Noir. Their wines have won many accolades and awards, including being The Best Oregon Pinot Noir by the Wall St Journal, and outstanding Oregon producer by Robert Parker.

Domaine Weinbach At the foot of the Schlossberg hill in Alsace stands one of the finest estates France. 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.

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 An excellent wine is nothing but the most faithful expression of the vineyard. For that reason, we are passionate artists and details lovers when it comes to taking care of our vineyards, and 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 super premium varieties.

Failla While the history of Failla is short, it is not without its complexities. Founded as Failla Jordan in 1998 by husband-and-wife team, Ehren Jordan and Anne-Marie Failla, they planted the estate vineyard on the Sonoma Coast. Their first releases: the very Rhône-style ‘98 Alban Vineyard Viognier and ‘98 Que Syrah Syrah.

Ferrari Carano Ferrari-Carano, located in Dry Creek Valley, is a leading producer of world-class, nationally-acclaimed wines. 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.

Feudi Di San Marzano In this ancient and historic part of southern Italy, the hot sun radiates desert like heat. Situated between the Ionian and Adriatic seas, the land, almost reluctantly, bears gnarled vines like small twisted trees. These tortured vines yield grapes that through modern, state of the art methods, produce a fresh and vibrant style of wine.

Flying Goat Cellars Pour a glass of wine, kick back and enjoy the exciting adventure that is Flying Goat Cellars. Join the “Mission of Merriment,” which seeks to produce great wine that is reasonably priced and ready to drink upon release. Pinot and sparkling wine without pretense - winemaker Norm Yost specializes in world-class wines that are made and marketed with a cheeky sense of fun.

Folie a deux From an idealistic couple’s shared dream 30 years ago to our love affair today with Sonoma County, Folie à Deux has been dedicated to crafting world-class wines that delight the senses and excite the imagination.

Forlorn Hope From appellations unknown and varieties uncommon come the wines of the Forlorn Hope: naturally produced, unfined and unfiltered; pure representations of the expression of site and vintage through the lens of the vine.

Gramercy Cellars Just as it takes great ingredients to make an exceptional meal, a 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 was always the same - to find balanced wines with limited new oak influence that taste of a specific place. This ambition continues at Gramercy Cellars. 145

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Grieve Family Winery We at Grieve Family Winery are dedicated to making the finest sauvignon blanc in America. To that end we double farm our estate vineyard, harvest tw e and make 10 different cuvees from which we craft a final blend of our succulent wine.

HALL Wines HALL St.Helenais proud to be California’s first Gold LEED® Certified winery! Owners Craig and Kathryn HALL operate two wineries, and six Estate vineyards. HALL employs organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending to fully extract the purity and 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.

Heitz Wine Cellars For a half century, 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. Heitz’ vineyards are farmed sustainably and organically to preserve their wonderful heritage in the Napa Valley.

Herman Story “Herman Story was a rancher, logger, swapper, banker, philanthropist, a teller of tales and my grandfather,” explains Russell P. From, the winemaker of the brand he named for his grandpa. Based in Paso Robles, Russell makes exclusively Rhône varietals.

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 Singerriedl vineyard, in the western part of the region, Franz Hirtzberger is a master of balancing the full properties of the fruit with the nuances of the terroir.

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

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.

Huber The Huber Winery in Reichersdorf, Austria is in its 10th generation and led by Markus Huber.His outstanding ability to manage the winery and vineyards with sensitivity and consistency has allowed him to establish Huber Winery as an internationally acclaimed quality leader in Austrian wine and the star of Austria's Traisental region.

Huia Claire and Mike Allan craft exceptional sauvignon blanc, chardonnay and pinot noir in the Marlborough region of New Zealand. The winery is named for the legendary huia bird which mates for life.

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.

If you see Kay Rock’n’Roll meets Italian wine in this memorable bottling from the Lazio region south of Rome. The wine is primarily cabernet sauvignon with a touch of petit verdot and primitivo grapes, too.

Inception Wines Greetings from Jon and George at Inception!~ Inception Wines is honored to return back to LAF&W. We are just over a year in business-- but our 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 Pinots' and Chardonnay. We are looking forward to pouring for you!. 146

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J LUDLOW VINEYARD At J. Ludlow Vineyard we nurture our unique grapes from vine, to barrel, to bottle so that we can bring you exceptional wine to enrich and enhance life's best moments.

Jeff Gordon Cellars Jeff Gordon Collection Wine is produced by Jeff Gordon Cellars in Calistoga, California, by winemaker August "Joe" Briggs, one of the nation's foremost makers of quality, refined wines. Limited in production to highlight quality and character, the collection is designed to be enjoyed by those who treasure life's exceptional pleasures.

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

Juvé y Camps One of the oldest and most widely-respected producers of bubbly cava from Spain, Juve Y Camps crafts exceptional sparkling wine from indigenous grapes in Peñedès.

Kim Crawford Kim Crawford Wines combines a passion for 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 throughto the final product, creating distinct New Zealand wines that captivate the senses.

King Estate King Estate bottles pinot noir and pinot gris made from top-tier Oregon fruit. They are a leader in organic grape-growing initiatives in the Pacific Northwest.

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

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 Jamie Kutch, a former NASDAQ trader for Merrill Lynch, traded Wall Street and stocks for Pinot Noir and the Sonoma Coast in 2005, and so far it seems to be paying off. Kutch's philosophy is to utilize classic, old world techniques to let the grapes and “sense of place” (where they are grown) speak for themselves.

La Valentina Fattoria La Valentina in the Abruzzo wine region was established in 1990 by Sabatino Di Properzio with a single mission: to make wines that elevate the quality of the Montepulciano D’Abruzzo DOC.

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

Layer Cake Wines Every Sunday, my Grandmother would bake a huge layer cake for dessert. My Grandfather would pour me a little glass of wine and place it at the table for me. He explained wine in terms of that cake. ‘The vines,’ he would say, ‘live in layers of soil just like the layers in Grandma’s cake; each layer bringing a different flavor.’ My grandfather taught me that everything in life is about layers and complexity.

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. 147

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Leviathan Wine Founded by Annie Favia and Andy Erickson in 2004, Leviathan's goal is to produce the best California red wine in agiven vintage drawing on vineyard sources across the state forming a unique blend of Cabernet Sauvignon, Cabernet Franc, Syrah, and Merlot.

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

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

Montes Aurelio Montes is single-handedly captaining premium Chilean wine in the new millennium. Montes crafts an incredible array of wines across multiple wine-producing regions in Chile, with an uncompromising commitment to quality.

Morgon Dominique Piron lives at the base of the majestic Côte de Py in Morgon and possesses several hectares of this prime real estate. The best parcels on the hill go into this cuvée, while the rest go into his excellent Morgon blend

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.

Opus One Winery Founded as a joint venture between Baron Philippe de Rothschild of 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 was big news in the wine industry and added an air of respectability to the burgeoning Napa wine region.

Palmina Palmina is a California celebration of the rich, wonderful lifestyle and attitude toward food, wine, friends and family that exists in Italy. Although crafting wine is Palmina’s primary focus, the wines are one part of the equation that is Palmina. Palmina is a passion project of husband and wife team, Chrystal and Steve Clifton.

Paraiso Vineyards The vineyards, with their varying soils, elevation, and microclimates, produce grapes uniquely expressive of their site. Taken together, they offer the winemaker a painter's paletter of complex, flavorful hues from which to choose.

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

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.

Poliziano Poliziano is one of the most prestigious producers of Vino Nobile di Montepulciano, now expanding into the region of Maremma, and also adding a Cortona DOC wine to the portfolio. 148

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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 Puiatti stands out in a forward thinking wine region as a true innovator. His father’s “Metodo Puiatti “ has dominated white wine making techniques for decades. His un-oaked wines are fresh and full of fruit, and improve over time in the bottle.

Querciabella Founded in 1974, Querciabella is acclaimed by the world’s most discriminating critics and consumers for Camartina, Batàr, Palafreno and Querciabella Chianti Classico. In its uncompromising pursuit of quality, sustainability and authenticity, Querciabella has continued to hone its approach to biodynamic viticulture.

Recuerdo Wines Recuerdo offers enthusiasts the opportunity to experience premium Malbec and Torrontés wines that capture the best of Argentina’s unique terroir, specifically within the high-altitude Uco Valley.w ww.recuerdowines.com

Robert Craig Wine Founded by Bob and Lynn Craig in 1992, Robert Craig Winery specializes in producing cellar worthy cabernets from fine hillside and mountain vineyards in the Napa Valley. Located on the stony summit of Howell Mountain, the production facility is as spectacular as the highly allocated, small production wines.

Robert Mondavi Winery Robert Mondavi Winery - Founded in 1966, the iconic 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.

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.

Rosenblum Cellars An artful combination of old world techniques and new world innovation helps Rosenblum Cellars create wines with distinct character, complexity, and most important, outright enjoyment. With a firm belief that great wines require great fruit, much attention is paid to the care given to the grapevines. Superior vineyards are selected in the top regions.

Saintsbury Since 1981 Saintsbury has been committed to demonstrating that world-class Pinot Noir is a California mainstay. The winery was founded by winemakers Dick Ward and David Graves who believe innovation and a critical look at vineyard, terroir and winemaking is the best route to quality.

San Leonino Vineyard management is the hallmark of the success of San Leonino’s Chianti Classico wines. Starting with a recent high-density replanting of the vineyards, strict management is enforced to lower yields per plant and produce higher quality grapes. The result is rich, lush wines that represent the very best of Classico.

San Polino The family-run small farm of San Polino uses permaculture and biodynamic-organic farming to produce a premium Brunello di Montalcino and Rosso di Montalcino.

Sandhi Wines Sandhi is a new wine being introduced by Rajat Parr and Charles Banks. Sandhi produces Pinot Noir andChardonnay with a focus on select vineyards of Santa Barbara County. Sandhi signifies a union essential to theproduction of wine: the collaboration between man, earth and vine. 149

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Saracco Luigi Saracco, the great-grandfather of Paolo, began growing Moscato grapes here in the early 1900s. Paolo Saracco grew up in the vineyards and even at an early age he had a desire to make a wine using his family’s name. Upon completion of his enological studies, he began experimenting not only with new winemaking techniques, but also a more modern vineyard management style.

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.

Sekthaus Solter Our founding philosophy was to make wine and sparkling Wine that we, my wife and myself and our friends, could enthusiastically drink and enjoy. The extensive work in the steep vineyards of Rüdesheim and Assmannshausen must still be fun, regardless of the intense effort – then and only then can we make Riesling wines and Pinot Noirs which are truly unique. And upon enjoying the wines, we think you will be convinced of this, too!

Sextant Wines At Sextant Wines we are devoted to expanding the horizons of the central coast wine region by utilizing the unmatchable terroir with old world varietal selections. This allows us to grow grapes to their optimal maturity, creating unique wines of supreme quality.

Skipstone 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 thirty acre amphitheater shaped vineyard with annual production of 500 cases.

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.

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.

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 . The resulting wines shine with intriguing complexity.

Tenuta di Ghizzano The Venerosi Pesciolini family for 26 generations, has been growing vines with a deep respect for tradition and terroir. Countess Ginevra Venerosi Pesciolini now runs the estate. The 20-hectare (48-acre) estate is certified organic by Suolo e Salute; and all wines will be certified USDA organic beginning with the 2010 vintage.

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.

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 Missing Leg The Missing Leg focuses on vineyard designate Central Coast Pinot Noirs and Syrah. Founded on 30 years of combined experience, we understand quality wine is created with superior fruit, work ethic and old fashioned know-how. 150

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Thorny Rose "Featuring Cabernet Savignon, Chardonnay, Pino Grigio, their Red Blend, and Savignon Blanc, Thorny Rose Wines offers a unique taste of Washington state."

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.

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 Oak Knoll District of Napa Valley, and craft wines that speak eloquently of their place.

Triennes The joint Provençal project of Domaine Romanée-Conti’s Aubert de Villaine and Domaine Dujac’s Jacques Seysses, Domaine de Triennes represents the best of Burgundian expertise paired with the Mediterranean climate of Provence.

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.

Villa Del Borgo Villa del Borgo: A Statement of Value Villa del Borgo is a proprietary label for the US market produced by Puiatti, a pioneer winery in Friuli known for its innovative techniques All estate grown wine of exceptional quality at a price that is uncommonly within reach for the mainstream consumer The wines are fresh and rich, full of fruit and have no oak ageing Part of the prestigious Tenimenti Angelini group.

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 nurtured by people for whom making wine is a life choice.

Vineyard 29 Under the stewardship of Chuck and Anne McMinn since 2000, with Philippe Melka directing winemaking and viticulture, Vineyard 29 has become one of Napa Valley’s most elite Cabernet producers. We rely on unmatched vineyard sites and classic winemaking techniques to hand craft our Vineyard 29 Estate, Aida Estate and Cru wines in our unique, technologically sophisticated, gravity flow winery and caves in St. Helena.

Weingut Barth The Barth winery is a member of the renowned VDP and is well known for their still wines and sparkling production through traditional bottle fermentation and hand riddling.

Weingut Gutzler Gerhard Gutzler became a Master of Viticulture at 20, but only began to “really make wine,” at 24. His motto, “do it different and do it better than anyone else.”

Weingut Lang Hans, who studied oenology and viticulture at the renowned Geisenheim Wine Institute strives to produce the optimum fruit for his wine, using organic growing methods, restricted yields and selective hand-picking.

Weingut Siegrist Thomas Siegrist has a reputation for innovation, being one of the first in the southern Pfalz to use Barrique barrels for red wines and proud of their environmentally-friendly production methods.

Zantho Known for their mastery of Burgenland’s red grapes, Zweigelt, Blaufrankish and St Laurent, Zantho, brings forward the intensity of the fruit in their wines. Under the watchful eye of renowned vintner, Josef Umathum, we create wines that represent tremendous value and wonderful wine discoveries for consumers 151

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Zonin Did someone say prosecco? Leading the US market is the delicious bubbly wine from Zonin; founded in 1821, the Zonin family now makes incredible wines across seven distinct wine-producing regions in Italy.

Bouchard Pere et Fils Founded in 1731, Maison Bouchard Père & Fils is one of Burgundy’s oldest wine merchant houses. For centuries the House has been devoted to acquiring top vineyards, 130 hectares of vines in the heart of the Côte d’Or - 12 classified as Grand Crus and 74 as Premier Crus.

Bridlewood Bridlewood Winery sits on a picturesque 105-acre estate which rests on a high bench of ancient seabed, facing the Pacific breezes that meander through the Santa Ynez Mountains to the south and the Purisima Hills and San Raphael Mountains to the north. Days are warm, nights are cool and the abundant sunshine is tempered by wind and fog. The winemaker hand select our grapes from California’s renowned appellations, and pours his passion into winemaking.

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," an exceptional Cabernet Sauvignon blended from five complementary varietals.

Domaine Laroche The name Domaine Laroche is virtually synonymous with Chablis. With a history that dates back to 1850, the Laroche family has been dedicated to producing top-quality wines from the region for five generations.

Edna Valley At Edna Valley Vineyard, we produce crisp, balanced wines which reflect the character of California’s Central Coast. We have been crafting our flagship varietal, Chardonnay, for over three decades.

Etude Etude Wine is the vision of founder Tony Soter. His goal was to make wines that would satisfy discerning consumers of 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.

Knights Bridge Knights Bridge winery offers limited production wines from their estate vineyard in Knights Valley, as well as several vineyard-designate wines from Napa Valley's most prestigious vineyards.

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9:26 p.m. Chef Thomas Keller at the “Tribute to a Legend” Dinner April 13, 2012 Pebble Beach, California

SAVE THE DATE

APRIL 4-7, 2013

75 Celebrity Chefs. 250 World-Class Wineries. 4 Decadent Days. One Legendary Location. 7 7 7°* ""

° " ÊUÊnÈÈ° äÇ° "" ÊÎÈÈÎ® Ê Ê Ê

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FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

SPECIAL THANKS WITHOUT

YOU, THIS EVENT WOULD NOT BE POSSIBLE

OUR INCREDIBLE FOUNDING PARTNERS AEG and L.A. LIVE Food & Wine Magazine dick clark productions Lexus St. Vincent Meals on Wheels Wolfgang Puck Our inspiration every day: incredibly patient, supportive, and loving families and friends

THE PARTNERS THAT MAKE US LOOK GOOD Chef Works Classic Party Rentals Downtown Santa Monica Fairmont Miramar Bungalows and Suites Jenn-Air JW Marriott L.A. LIVE L'Ermitage Beverly Hills Mansour Travel Company Montage Beverly Hills Patina Restaurant Group Ruth’s Chris Steakhouse Santa Monica CVB Santa Monica Chamber of Commerce The Cosmopolitan of Las Vegas The Ritz-Carlton L.A. LIVE Wolfgang Puck Catering

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Our Dear Friends and Advisors – You know who you are! A special thank you to all of our volunteers for your tireless effort throughout the weekend

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