Pebble Beach Food & Wine - 2015 Epicure by CLM_MRY

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

AND FOR THE MAIN COURSE

INTRODUCING THE FIRST-EVER RC F SPORT Born from a blank sheet of paper, we engineered it with a 306-horsepower,1 3.5-liter V6 engine paired with a sequential paddle-shift transmission, standard Adaptive Variable Suspension and available all-wheel drive to produce maximum power with precision handling. A wide body stance and low profile deliver increased stability while a unique mesh grille insert and 19-inch alloy wheels2 complete its aggressive look. Inside the cockpit, an LFA-inspired gauge cluster keeps you informed while enhanced, bolstered front sport seats keep you firmly planted through curves. The RC 350 F SPORT from Lexus. Once driven, there’s no going back. LEXUS IS THE PROUD SPONSOR OF THE EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE.SM lexus.com/RC | #LexusRC

Options shown. 1. Ratings achieved using the required premium unleaded gasoline with an octane rating of 91 or higher. If premium fuel is not used, performance will decrease. 2. 19-in performance tires are expected to experience greater tire wear than conventional tires. Tire life may be substantially less than 15,000 miles, depending upon driving conditions. ©2015 Lexus. 2 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Concierge banking from Chase. Investment expertise from J.P. Morgan. So you can enjoy today and have a plan for tomorrow.

chase.com/privateclient

“Chase Private Client” is the brand name for a banking and investment product and service offering. Banking deposit accounts, such as checking and savings, may be subject to approval. Deposit products and related services are offered by JPMorgan Chase Bank, N.A. Member FDIC Certain investment management products and other related services, such as fiduciary and custody services are offered by JPMorgan Chase Bank, N.A. and its affiliates. These assets are segregated by law and are not subject to FDIC or SIPC coverage. Securities (including mutual funds and variable products) and investment advisory services are offered through J.P. Morgan Securities LLC (JPMS). Annuities and insurance products are provided by various insurance companies and offered through Chase Insurance Agency, Inc. (CIA), a licensed insurance agency, doing business as Chase Insurance Agency Services, Inc. in Florida. JPMS, a member of FINRA, NYSE, SIPC, and CIA are affiliates of JPMorgan Chase Bank, N.A. Products not available in all states. INVESTMENT AND INSURANCE PRODUCTS: 2015 NOT A DEPOSIT • NOT FDIC INSURED • NOT INSURED BY ANY FEDERAL GOVERNMENT AGENCY • NO BANK GUARANTEE • MAY LOSE VALUE © 2015 JPMorgan Chase & Co. All rights reserved

| PBFW 3

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

4 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

everything under the sun Enjoy a complimentary pool bag filled with all your summer essentials when you book your summer getaway in the heart of The Strip.

to reserve your stay call 855.435.0005 and mention offer code mpbch 5

cos m o p o l i ta n l asv e gas.co m

Must be 21 years or older. Limit one pool bag per stay. Package subject to availability. Deposit policy requires first night payment at time of booking. Must book a minimum of two nights. Package subject to availability and not valid on Premium Suite Inventory. 72 hour cancellation policy in effect. Valid for travel 4/1 â&#x20AC;&#x201C; 9/30/2015. Guests subject to a nightly resort fee of $30 per room plus applicable taxes. Blackout dates apply. Cannot be combined with any other offer. Subject to change without notice. Management reserves all rights. Terms and conditions apply. When The Fun Stopsâ&#x201E;˘. Problem Gamblers HelpLine 1-800-522-4700.

2015 | PBFW 5

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE ADVERTISEMENT

SURROUND YOURSELF WITH ART At The Cosmopolitan of Las Vegas, you will find an ever-changing lineup of interactive visual art that mirrors the resort’s fresh, innovative and provocative point of view. From one visit to the next, your experience at The Cosmopolitan is always reinvented— and inspiring. LOBBY COLUMNS

PUBLIC ART ON A GRAND SCALE

The digital art on The Cosmopolitan’s 65-foot marquee has transformed Las Vegas Boulevard. The sign, hosting PAUSE, a public digital art exhibition, features Laurie Simmons’s signature ventriloquist dummies, paper dolls, and finger puppets portraying psychological and political concepts.

Art at The Cosmopolitan of Las Vegas is as exceptional as the resort.

AN ENTRANCE THAT AWES

The moment you arrive at The Cosmopolitan, you’re surrounded by cutting-edge art—and sophisticated technology now takes the installations on the lobby’s floorto-ceiling columns to a whole new level. Come experience Yoko Ono’s famed anti-violence initiative, Imagine Peace, with a Wish Tree for guests’ own hopes, and Sarah Rara’s The Pollinators, which vividly captures a year of the flowering of nature from the unique perspective of insects.

STIMULATING INTERIORS

With WALLWORKS—permanent murals and graffiti from artists like Shepard Fairey, Kenny Scharf, Shinique Smith, and Retna—The Cosmopolitan’s public areas continue to be thought-provoking spaces. Lucky Cat, a new pop-up installation, brings a good-luck talisman to life, inviting guests to touch the 9-foot maneki-neko’s paw to receive a fortune. WALLWORKS

cosmopolitanlasvegas.com 877 552 7778 6 PBFW | 2015

Visit cosmopolitanlasvegas.com for more artist installations and updates.

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE ADVERTISEMENT

ELEVATE YOUR EXPERIENCE The Restaurant and Lounge Collection at The Cosmopolitan is a celebration featuring world-class flavors from acclaimed chefs and mixologists.

é BY JOSÉ ANDRÉS

TASTE

Dine like nowhere else in Las Vegas with innovative Cosmopolitan restaurants & mixology programs featuring James Beard Award-winning chefs like José Andrés. The resort touts a carefully curated selection of dynamic spots with highly personal experiences and bold flavors to match.

THE CHANDELIER

EXPERIENCE

Featuring emerging artists as well as Grammy-nominated talents. The Cosmopolitan brings highprofile entertainment to uniquely designed venues like The Chandelier, Boulevard Pool and The Chelsea. And if you choose your dates wisely, you might get in on one of the many culinary or cocktail festivals. THE CHELSEA

2015 | PBFW 7

A unique luxury resort & casino

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

8 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CEO/ CO-FOUNDER David Alan Bernahl, II EVENT OPERATIONS Anand Menon – Chief Operating Officer Beth Lane – Director of Events Tonyia D. Sampognaro - Senior Event Coordinator Kristen DeGraff – Seating & Menus Margo Daniels - Volunteer Director Nayeli Valdivia - Ticketing & Registration Lead Dana Matteson – After Hours Lead Gary Obligacion – Lodge Events Lead Laura Lake – Operations Support Emily Rotolo – Operations Support Selene Johnson– Cooking Demo Lead (BOH) & Wine Seminars Dave Eriksen – Cooking Demo Lead (FOH) SPONSORSHIP, MEDIA & PR James Velarde - Vice President of Brand Relations & Business Development Lauren Klausen - Director of Corporate Relations and Sponsorship Sarah Potter – Media, VIP & Press Relations Monique Torres – Sponsor Relations Coordinator CULINARY Dorothy Maras – Culinary Event Manager Tawnee Palmer – Culinary Liaison Matt Millea – Culinary Lead Dan Olson – Equipment Coordinator Kathy Sweet – Culinary Support WINE Lara Sailer Long – Executive Wine Director Evelyn Petersen – Winery Liaison Seth Kunin - Sommelier Lead Bonnie Graves – Seminar Lead Andrea Fulton – Cellar Lead Katherine Chadwell – Wine Receiving Lead FINANCE Deborah Horwit – Accounting Aimee Pasley - Accounting Sherri Hattori – Accounting Sarah Greeley - Accounting PUBLIC RELATIONS Wagstaff Worldwide WEBSITE DESIGN AND DEVELOPMENT Sun Star Media PHOTOGRAPHY Patrick Tregenza - Event Photography Robert Ellis – Event Photography Epicure Design: V*diz Designs

Table of

CONTENTS 14 20 27 31 33 47 52 57 69 73 127 132 134 146 149 174

Welcome Letter Our Partners Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community Schedule of Events Venue Map Dynamic Duos: Love in the Kitchen Big Sur Day Dreams Cooking Demos Into the Vinous Vault: Building a Wine Collection The Chefs Pebble Beach Chefs Special Thanks Special Guest The Sommeliers Wine Seminars The Wineries

PEBBLE BEACH, CASA PALMERO, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, THEIR RESPECTIVE IMAGES, LOGO DESIGNS, GOLF COURSE, AND INDIVIDUAL GOLF HOLE DESIGNS ARE TRADEMARKS, SERVICE MARKS, AND TRADE DRESS OF PEBBLE BEACH COMPANY, ALL RIGHTS RESERVED. © 2015 PEBBLE BEACH COMPANY. NEITHER THIS MAGAZINE NOR ANY ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF PEBBLE BEACH COMPANY. TRADEMARKS, SERVICE MARKS, AND LOGO DESIGNS OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS AND ARE USED BY PERMISSION.

2015 | PBFW 9

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

10 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

! s r e e Ch

JOIN CELEBRIT Y CHEFS, RENOWNED WINEMAKERS AND EPICUREAN INSIDERS FOR THE CULINARY WORLD’S MOST SPECTACULAR WEEKEND.

June 19–21, 2015

TICKETS ON SALE NOW

2015 | PBFW 11

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

1:39 p.m. Chef Andrew Zimmern April 13, 2014 Lexus Grand Tasting

PEBBLE BEACH FOOD & WINE FLASHBACK

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

StellaArtois.com 2015 | PBFW 13

Always Enjoy Responsibly.

letter from the ceo E I G H T H A N N U A L P E B B L E B E A C H F O O D & W I N E

WE ARE ENTERING A NEW ERA AT PEBBLE BEACH FOOD & WINE, welcoming an unprecedented new partnership that will shape our event for years to come and teaming up with friends for brand new events that reach the beaches of Monterey. This year we are honored to announce the inaugural and exclusive food and wine festival partnership with Thomas Keller, Daniel Boulud, and Jerome Bocuse’s ment’or BKB Foundation, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine. Among ment’or’s many unique initiatives is the organization’s responsibility for selecting, training, and sending Team USA to compete in Bocuse d’Or, the biennial event in Lyon, France that took place January 27-28, 2015. Team USA made history by placing second and receiving the Bocuse d’Argent award for the first time ever. Considered one of the most rigorous culinary competitions in the world, 24 countries competed on the world stage during this year’s Bocuse d’Or competition. Even more ridiculously exciting is the fact that Phillip Tessier and team are here with Daniel Boulud and Gavin Kaysen to recreate the award winning dishes from this year’s competition at the Beach and Tennis Club on Friday and Saturday night. Please take note of our online auction as well as the silent and live auctions throughout the entire weekend, featuring amazing once-in-a-lifetime packages from Lexus, Cosmopolitan of Las Vegas, Post Ranch, Pebble Beach Resorts, and our winery and chef partners. Please be generous in helping us get Team USA back to Lyon and taking home the Gold. 14 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Additionally, this weekend on the shores of Monterey Beach, our meat-fiending friend Josh Ozerksy, Food Editor for Esquire magazine brings us the first edition of Meatopia at PBFW. This ridiculously over the top carnivorous delight is a “can’t miss” for our non-vegetarian friends. Nationally award winning chef and super star Curtis Stone is taking his entire team and momentarily closing the doors for one night at Maude in LA so that our Pebble Beach Food & Wine guests can experience this once in a lifetime dinner right here at Casa Palmero. With the 8th edition of PBFW, you will savor a plethora of incredible food and wine indulgences. The choices for lunches take us all around the world as we give a nod to a storied past of Restaurant 1833 and classic California cuisine and cocktails from a bygone era with The Cosmopolitan of Las Vegas. Lunch at Pèppoli is a celebration of family-style cuisine and the Cabernet grape. The ever popular Lexus Chef’s Table lunch returns featuring Daniel Boulud & Dominique Crenn in a Classic French showcase. Wine seminars will showcase iconic wines from France, Greece, Italy, Spain, Chile, Argentina and the US. Everything is in play with Chateau Margaux, Penfolds, Ogier, Chateau Beaucastel, Kosta Browne, and of course copious amounts of Champagne and bubbles on Sunday featuring the likes of Salon, Ruinart, Krug, and Cristal. Each year, our incredible partners help to build and shape this epic weekend. Without their support, creativity and enthusiasm, PBFW would not exist. As you are enjoying the weekend, we hope you take the time to experience these iconic brands. To all of our partners, volunteers, chefs, wineries, distilleries, breweries, sommeliers, and most importantly, our guests—our deepest thanks—we wouldn’t be doing this without you.

With wine-felt love, DAVID A. BERNAHL II AND THE ENTIRE COASTAL LUXURY MANAGEMENT FAMILY

2015 | PBFW 15

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

here and now

AD At AT&T, we bring you the innovative communications services you need, right when you need them. It’s our commitment to keeping you in touch with family, friends, entertainment and the world. It’s what you need for how you live. Now.

We salute Coastal Luxury Management for its eighth annual Pebble Beach Food & Wine event.

16 PBFW | 2015

FRESH NEW LOOKS EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

COATS • PANTS • HEADWEAR • APRONS • KNIVES • SHOES

800.372.6621 • www.chefworks.com

2015 | PBFW 17

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RIDE FREE WITH UBER SIGN UP WITH THE PROMO CODE

PBFW2015 FIRST RIDE FREE UP TO $20 1

DOWNLOAD THE UBER APP

ENTER THE PROMO CODE

REQUEST YOUR UBER RIDE

Uber is a free app that gets you a reliable ride at the touch of a button. Once you get to your destination, the payment is cashless and there’s no need to tip.

FIRST RIDE ONLY. EXPIRES 12/31/2015.

18 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TEST KITCHEN

APPROVED

Stainless Steel Cookware Sets with Copper Core for Even Cooking

The Food & Wine Test Kitchen has tried a lot of pots and pans over the years, and we definitely know what we like. Our new stainless steel cookware incorporates all of our must-have features: even heat distribution, sturdy and comfortable handles, oven-safe materials and dishwasher-ready designs. It will become a favorite in your kitchen just as it is in ours.

INTRODUCING

VISIT AMAZON.COM/FOOD&WINEFORGORHAM

AVAILABLE ONLY AT 2015 | PBFW 19

CL1363-FoodandWine_Ad_cookware.indd 1

1/30/15 1:41 PM

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

20 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

HIGHLAND SINGLE MALT SCOTCH WHISKY

2015 | PBFW 21

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

WINE CLUB

Get a Taste of the FOOD & WINE Wine Club SM

VISIT OUR BOOTH FOR INSIDER ACCESS TO DELICIOUS WINE AND A COMPLIMENTARY WINE AND FOOD TRAY! The FOOD & WINE Wine Club brings what’s next and best in wine right to your door. Our in-the-know experts curate benchmark bottles and cutting edge cuvées from boutique estates around the world.

www.fwwineclub.com

SPECIAL OFFER for Pebble Beach FOOD & WINE® Attendees 22 PBFW | 2015

STOP BY OUR BOOTH TO LEARN MORE ABOUT A NEW MEMBER WINE CLUB OFFER!

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Share a little happiness... Come by and see us, weâ&#x20AC;&#x2122;d love to share a berry dessert with you at the Grand Tasting Tent. Visit driscolls.com for these and other great recipes!

2015 | PBFW 23

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

T:7.375”

T:4.83”

At nearly 8,000 feet above sea level, in the House Above the Clouds, Zacapa Rum is slowly aged in a unique process to develop its rich and complex character over time.

24 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

2015 | PBFW 25

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

26 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Making a difference

THE CHARITIES OF PEBBLE BEACH FOOD & WINE The Berkley Foundation The Berkley Foundation is a non-profit organization

Monterey Wine Educational Foundation

and the philanthropic arm of Coastal Luxury

Carol Chorbajian, President of the

Management (CLM). Since 2007, CLM has worked

Monterey Wine Educational Foundation

towards raising funds and distributing grants to local

says, “We want to encourage people—

and regional organizations dedicated to promoting

of all ages—to go into the hospitality

enriched experiences for the youth of Monterey

industry or study enology and viticulture.” Twenty years ago, the foundation was

County and beyond.

launched by a group in the hospitality industry, spearheaded by Ted Balestreri and

This means collaborating with a variety of

Bert Cutino, longtime co-owners of the Sardine Factory restaurant and local leaders.

organizations such as the Boys & Girls Club, Voices for Children, The Pebble Beach

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

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

winemaker Dr. Richard Peterson, who is credited with having founded, designed and

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

developed The Monterey Vineyard (now Blackstone Vineyards) as well as in the

stronger and more vibrant places where children and families can thrive and reach

name of Ms. Chorbajian herself. The organization’s first priority is for students in

their full potential.

Monterey County pursuing a career in the hospitality and winemaking arenas; or for

Our resources are slim in comparison to the challenges we seek to aid, so we

those currently working in the hospitality industry that would like to take certification

utilize our resources carefully in order to ensure our efforts lead to effective results.

courses to help them advance their careers, foster growth and continue on this path.

With that, we remain committed to our partners and continue to look for ways

Scholarships fall under the umbrella of the National Restaurant Association.

in which we can further our investments within our own community, and expand

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

upon our efforts outside those community bounds; all in an effort to create a more

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

significant impact and lasting change on the forecast of tomorrow’s future. For more information, please visit: www.berkleyfoundation.org

2015 | PBFW 27

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

The Boys & Girls Clubs of Monterey County

Pebble Beach Company Foundation

The Boys & Girls Clubs of Monterey County is on a mission. It strives to instill a sense of competence in all children ages six to eighteen. BGCMC brings a sense of usefulness. A sense of belonging. A sense of power and influence—and gives all children a chance to be heard. When these needs are met, kids can reach their full potential. Through a variety of activities, The Boys & Girls Clubs of Monterey County strives to engage children on all levels. Core programs are designed that actively involve adults, contemporaries and families in children’s lives. Recreation, sports and fitness classes promote a positive and healthy use of leisure time. Education and career development in the arts builds character, teaches leadership development, and promotes health and life skills. All enhance learning with the bigger picture of swinging open the doors to a world of new opportunities. Guidance from BGCMC doesn’t stop when a teen reaches adulthood. In fact, the organization helps pave the way toward a successful future as an adult. In 2005, the Academic Success Initiative was launched. The program shepherds members of BGCMC so they are properly outfitted to graduate from high school, and achieve even greater things like graduate from college, begin a fulfilling career and become active, inspired, informed denizens in their own communities. As CEO and President Donna Ferraro puts it, “The best part of our work? Seeing young people recognize their positive potential and then claim it! Knowing you had even a small part in helping a young person spread his/her wings and soar, makes looking in the mirror a more positive experience.” Currently, over 500 members participate in Monterey County programs. Volunteers are needed in all aspects of the program: year-round academic advancement, coaching team sports, weight training and conditioning, art instruction, teen activities, computer instruction, science research and fundraising events. To learn more about The Boys & Girls Clubs of Monterey County and volunteer opportunities: 831-455-6800 or go to bgcmc.org

Celebrating its 40th anniversary in 2015, the Pebble Beach Company Foundation has impacted the lives of more than 10,000 children in Monterey County. Despite the fact that Monterey County is iconic—with its stunning natural beauty, world-class golf courses, and its designation as a bucket-list travel destination—there is a troubling epidemic in the community. Sixty-five percent of third-grade children cannot read at their grade level. Twenty-six percent of children under the age of 17 live below the poverty line. More than 50,000 residents require monthly food assistance. It is these figures, and ultimately these lives, that the Pebble Beach Company Foundation seeks to improve. In 1975, the Pebble Beach Company Foundation was born with a mission to provide youth with the building blocks of success, starting with literacy and education. “Education, especially literacy, is a central focus of the Pebble Beach Company Foundation,” says Bill Perocchi, CEO of Pebble Beach Company. “We believe that education is critical for individuals to rise out of poverty. The money raised for and by the Foundation, and in turn distributed to our community partners, helps address this need.” In 2014, the Foundation supported nearly 100 local non-profit educational programs – including the arts, athletics, environmental sciences, educational organizations, and community programs – offering a record $850,000 in grants and scholarships. To fund its many grants, the Foundation receives significant contributions from annual events at Pebble Beach Resorts, such as Pebble Beach Food & Wine and the Pebble Beach Concours d’Elegance, as well as thoughtful personal gifts from those simply looking to foster the community around them. To achieve its ever-expanding mission, the Pebble Beach Company Foundation relies on the generosity of its donors, whose contributions make a significant difference in the lives of Monterey County children and in the health of the region overall. To find out how your donation will touch the life of a child, or for more To find out how your donation will touch the life of a child, or for more information on the Pebble Beach Company Foundation, visit www. pebblebeach.com or call 831-649-7651.

Voices for Children - CASA of Monterey County

Voices for Children trains and supports community volunteers who support and guide children in the foster care system. CASAs (Court Appointed Special Advocates) speak up for the children’s best interests and build relationships that help restore a child’s trust. CASAs also mentor youth over age 18 as they transition out of foster care into independent living. Voices for Children ensures that children placed in foster care receive the care and services they need to be safe and thrive, while also pursuing permanent homes for the children. Community volunteers, trained as Court Appointed Special Advocates (CASAs), provide practical support and rights-based advocacy for foster children. Monterey County’s first CASA was appointed in 1997, after the organization’s founding as the Monterey County CASA Association in 1996. Since that time we’ve trained more than 900 community volunteers and served more than 1,000 children. Voices for Children follows California and local rules of court, adheres to the standards set by the National CASA Association (established in 1977), is a member of the National CASA Association, and has been certified as a partner agency of United Way Monterey County. To learn more about CASA and to find out about volunteer opportunities: 831-455-6800 or go to Voicesforchildrencasa.org

28 PBFW | 2015

Ment’or - Inspiring Culinary Excellence Ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further their careers in the culinary world. ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years. To learn more about ment’or go to http://www.mentorbkb.org/

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

2015 | PBFW 29

Shelly Mitchell Lynch and Vicki & Bill Mitchell EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Carmel | $37,500,000 | www.10CarmelWay.com

Carmel Highlands | $16,500,000 | www.WildcatCoveCarmel.com

Pebble Beach | $10,000,000 | www.3330-17MileDrive.com

Shelly Mitchell Lynch | 831.277.8044 | CalBRE# 01217466 Vicki & Bill Mitchell | 831.277.3105 | CalBRE# 00541827 & 00479008 www.MitchellGroup.com

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Schdeule of

EVENTS

Thursday, April 9, 2015 Golf 8:00 AM - 2:30 PM

Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links PEBBLE BEACH GOLF LINKS To play the course at Pebble Beach is a fantasy for most enthusiasts and a privilege for a select few. Add in the opportunity to share this iconic golf experience with icons of food and wine and you’ll kick off your Pebble Beach weekend in grand style. With celebrity chefs, elite winemakers, Master Sommeliers and prominent collectors, you’ll start your morning by toasting the course with a glass of Champagne at the first tee. The day then unfolds with a shotgun start across 18 holes of a Team Scramble tournament play – with supplemental food, wine and beverage stations strategically placed along the course to keep you in top form. You may not be able to cook like Iron Chef Morimoto but can you beat his drive? Bring your “A” game and your appetite; this may well be the tastiest eighteen holes of your life. CHEFS: André Bienvenu of Joe’s Stone Crab in Miami Beach, Rob Baker of Me And The Hound Memphis Barbecue in Monterey, Soerke Peters of Basil Seasonal Dining in Carmel, and Ron Arguello of Soleil Woodfired Pizza BEVERAGE COMPANIES: G.H.Mumm and DFV Wines

Marquee Event 6:00 PM - 9:00 PM

Opening Night Reception THE INN AT SPANISH BAY On Thursday evening, Pebble Beach Food & Wine VIII officially kicks off at the magnificent Inn at Spanish Bay for a night of unbridled indulgence. The entire property will be transformed into an epicurean paradise; stroll throughout the Inn to sample decadent bites from twenty-three of the weekend’s top chefs. Sip slowly from a selection of over two hundred wines showcased by top domestic and international producers. Please Note: The bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited. CHEFS: Stephanie Izard of the girl and the goat in Chicago, Peter Armellino of The Plumed Horse in Saratoga, Floyd Cardoz of White Street in New York, Lincoln Carson, Matthew Accarrino of SPQR in San Francisco, Bill Corbett of The Absinthe Group in San Francisco, Michael Ginor of Lola in New York, Kent Torrey of The Cheese Shop in Carmel, Cindy Pawlcyn of Cindy’s Backstreet Kitchen / Cindy’s Waterfront at the Monterey Bay Aquarium in St. Helena, Elizabeth Falkner in New York, Cal Stamenov of Marinus at

Bernardus Lodge in Carmel Valley, Chad Colby of chi SPACCA in Los Angeles, James Kent of The NoMad, Nick Elmi of Laurel in Philadelphia, Anita Lo of Annisa in New York, Kim Canteenwalla of Andiron Steak & Sea in Las Vegas, Nick Roberts of Hudson House/ Tripel in Playa Del Rey, Brooke Williamson of Playa Provisions/ The Hudson House/ The Tripel in Playa Del Rey, Ben Spungin of CLM Corporate Pastry Chef in Monterey, CA, Isaac Gamboa of One Pico, Pablo Mellin of Roy’s - Pebble Beach Resorts in Pebble Beach, and Jeremy Tummel of Stillwater Bar & Grill - Pebble Beach Resorts

After Hours 9:00 PM - 2:00 AM

Thursday After Hours Party THE INN AT SPANISH BAY - FAIRWAY PATIO At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Justin Devillier of La Petite Grocery and Liza Shaw of Merigan Sub Shop in San Francisco

Friday, April 10, 2015 Cooking Demonstration 10:00 AM - 11:15 AM

Old School Comfort Food with Alex Guarnaschelli THE INN AT SPANISH BAY - CULINARY DEMO STAGE 1 Fans of the Food Network need no introduction to Chef Alex Guarnaschelli – with appearances on a multitude of network shows, this busy New York chef helms Butter and The Darby restaurants while balancing a TV show that chronicles her day “off” and away from the stoves. Join us as Alex relaxes by showcasing her home cooking for us in the demo pavilion at Pebble Beach Food & Wine. CHEFS: Alex Guarnaschelli of Butter Restaurant in New York

Tips for a Beginner From a Star Chef Featuring FOOD & WINE’s Dana Cowin & Chef Hugh Acheson THE INN AT SPANISH BAY - CULINARY DEMO STAGE 2 Ever wish you had an expert peering over your shoulder just when you were about to ruin something in the kitchen? Dana Cowin, FOOD & WINE magazine’s Editor-in-Chief, was able to make this wish come true. She got help from best and brightest chefs in

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

2015 | PBFW 31

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE the world – and documented her experience in a funny (and instructional) book entitled “Mastering My Mistakes in the Kitchen.” Inspired by her experience, Dana and F&W Best New Chef Hugh Acheson will lead us through a cooking demo that will help avert catastrophes for the aspiring home chef. CHEFS: Hugh Acheson of 5 & 10 in Georgia

Wine Seminar 10:00 AM - 11:15 AM

Perfect Pairings - Cheese and Pinot with Kent Torrey THE INN AT SPANISH BAY - BALLROOM EAST Join us and Carmel’s finest fromagier, Kent Torrey of the Cheese Shop, for an in-depth examination of pinot noir and cheese pairings. We’ve assembled a fantastic line-up of diverse pinot noirs which Kent will expertly match with a variety of curated cheese selections. From subtle and soft expressions of the grape to more intense and brooding bottles, pinot noir is very much a reflection of the lands and hands that shape it. Come nibble and sip and debate as we explore the interaction of flavors with one of Carmel’s finest palates.

The Best of Beringer: Treasures from the Library THE INN AT SPANISH BAY - BALLROOM CENTRAL We are very pleased to showcase the wines of perennial powerhouse Beringer Vineyards, who’ll be pulling from their Private Reserve Cabernet Sauvignon library to showcase some of the most memorable vintages of the 80’s, 90’s and 00’s. Known for Cabernets that balance power with finesse, Beringer Vineyards extensive winemaking experience and exceptional vineyard sources result in some of California’s very best bottles. BEVERAGE COMPANIES: Beringer Vineyards

The Allure of the Modern Classic: Wines from Greece THE INN AT SPANISH BAY - BALLROOM WEST Greece is truly the birthplace of wine, a land where classicists like Aristotle, Plato and Aristophanes celebrated both the mind and the grape. Greek wine is ascendant again, and its mind-blowing diversity of indigenous varieties and microclimates reminds us why it was once the epicenter of wine production. From the cellar-worthy red xinomavros of the Macedonian mountains to sunny Santorini’s refreshing assyrtikos, we’ll experience a comprehensive tasting of Greece’s very best bottles, all paired with menu selections that reflect the modern Mediterranean lifestyle. Join us at the crossroads of the ancient and the modern as we explore Greek’s culinary treasures. BEVERAGE COMPANIES: Wines of Greece

Champagne Billecart: The Epitome of Effervescent Excellence THE INN AT SPANISH BAY - ST. ANDREWS WEST True Champagne connoisseurs know that the mark of a great house is excellence across its entire portfolio of bubbles, not just in its most luxurious tête de cuvée blends. Here at the Eighth Annual Pebble Beach Food & Wine, we are thrilled to showcase the wines of Champagne Billecart, which for many, is the benchmark for effervescent integrity. Led by Geoffrey Loisel, we’ll taste across the spectrum of sparkling wines made by this Mareuil-sur-Ay house, one of the last that remains family-owned among the Champenoise. Join us for a truly exceptional afternoon of sparkling magic! BEVERAGE COMPANIES: Champagne Billecart-Salmon

Rhône Rising: The Wines of Stéphane Ogier THE INN AT SPANISH BAY - ST. ANDREWS EAST One of the youngest producers in the Côte-Rôtie appellation, Stéphane Ogier took the reigns of his family’s small domaine in 2000 and has sky-rocketed to fame. Grapegrowers who previously sold their crops to powerhouses like Guigal and Chapoutier, the Ogiers are now making world-class syrahs that epitomize the terroir of the Northern Rhône. Join us for an only-at-Pebble-Beach exploration of syrah, in a comprehensive tasting of Ogier’s finest cuvées, hosted by Stéphane himself. BEVERAGE COMPANIES: Domaine M&S Ogier

Lunch 12:00 PM - 2:30 PM

Belgium Beer Lunch CASA PALMERO - BOARD ROOM Belgium is home to some of the most robust and delicious beers in the world, known for their unmistakable quality and richness for almost 200 years. While they can be enjoyed alone, they are even more amazing when paired with dishes from world-class chefs. These chefs are known for their distinctive take on cuisine and a fondness for all things beer. Their food paired with beer at Casa Palmero, one of Pebble Beach Resorts finest hotels, will make for a memory you will never forget. Don’t pass up this killer lunch and the chefs that make it happen! CHEFS: Stephanie Izard of the girl and the goat in Chicago and Justin Everett of Cavallo Point in Sausalito

Dining Around - Four Corners of America THE LODGE AT PEBBLE BEACH - STILLWATER BAR & GRILL If you had the time, you might spend a week or two jetting around to do nothing but wine and dine at America’s finest restaurants. Alternatively, you could spend a weekend at Pebble Beach and let us bring the finest chefs and winemakers to you in a lunch experience that unites four incredible talents from four corners of the US. Join us at Stillwater Bar & Grill for lunch prepared by Miami’s Andre Bienvenu, Philadelphia’s Jose Garces, San Diego’s Brian Malarkey and Portland’s Jenn Louis paired with phenomenal wines from Napa Valley’s Pine Ridge Vineyards, Sonoma’s Seghesio Family Vineyards and Washington’s Horse Heaven Hill’s Double Canyon. CHEFS: Brian Malarkey of Herringbone, André Bienvenu of Joe’s Stone Crab in Miami Beach, Jenn Louis of Lincoln Restaurant in Oregon, and Jose Garces of Amada BEVERAGE COMPANIES: Pine Ridge Vineyards, Seghesio Family Vineyards, and Double Canyon

Cocktails & Cuisine: Past, Present and Future RESTAURANT 1833 - DINING ROOM Set inside the historic Stokes Adobe building, Restaurant 1833 plays host to a ghost from its own culinary past: Gallatin’s, the legendary restaurant that once occupied the space. On offer will be Gallatin’s menu classics paired with imaginative cocktails by Mariena Mercer, Chef Mixologist at The Cosmopolitan of Las Vegas, a distinctive resort with a cocktail program that fosters a greater awareness of mixology culture. With its famously cheeky slogan, “Halfway between the Hospital and Jail,” Gallatin’s was a glamorous gathering spot for celebrities and politicians. Featured chefs include Wesley Holton from Rose. Rabbit. Lie. at The Cosmopolitan, Michael Hung from Faith & Flower, Jason Franey from Restaurant 1833 and Ben Spungin from Coastal Luxury Management. CHEFS: John Cox of Sierra Mar at Post Ranch in Big Sur, Michael Hung of Faith & Flower in Los Angeles, Jason Franey of Restaurant 1833 in mMonterey, Ben Spungin of CLM Corporate Pastry Chef in Monterey, and CA

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

32 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

The Inn at Spanish Bay

Monterey Beach House

EVENT CONCIERGE & WILL-CALL

DINNER

(Next to Warf Marketplace in Monterey)

Master Class Culinary Stages

Meatopia

Sunset Drive

INTERACTIVE DINNER

To Restaurant 1833

RESTAURANTS

Point Joe

WINE SEMINARS Ballroom West Ballroom Central Ballroom East St. Andrews East St. Andrews West

COOKING DEMONSTRATIONS

Beauties & Their Beasts

s re Fo

e tev

Slo a

nson

Family Style: An Ultimate Pairing of Comfort Food & Cabernets

Bird Rock Hunt Course

Country Club Gate

Wa lki ng T r

ail s

Fire Station

Seal Rock

i M

le D rive

ol rt Bank of the West

Wells Fargo Bank & ATM’s

Pebble Beach Market US Post Office

RESTAURANTS

DINNERS

Stillwater Bar & Grill Tap Room

An Evening at Maude with Chef Curtis Stone Michelin 101: Stars of the Valley

The Spa at Pebble Beach & Boutique 17 -M Palmero ile Dr iv e P eb

A Taste of The Big Apple

New York, New York:

Pescadero Point

LUNCHES

Carmel Gate

The Beach & Tennis Club

Dynamic Duos: Love in the Kitchen

Highway 1 Gate

LUNCHES

The Ghost Tree

The Lodge at Pebble Beach

Casa Palmero DINNERS

z rte Co

The Lone Cypress

LEXUS GRAND TASTING

R on d

The Belgium Beer Lunch

d oa aR

Pardon My French: Lexus Chefs Table Lunch with Chefs Daniel Boulud & Dominique Crenn Saturday & Sunday

so en

Cypress Point Cypress (Private Club)Hill

LUNCHES

Stevenson Visca in o R School

S te

Equestrian Center

rid ge z e Lop

Poppy Hills Golf Course

Scenic Dri

Resource Management Offices Sunri

Fanshell Beach

Crocker Grove

Shepherd’s Knoll

Huckleberry Hill

Spyglass Hill Golf Course

Cypress Point Lookout

SFB Morse Gate 68

BM orse

Bird Rock

Drive odge tL

ez Road

l 17-Mi e

Spring Break: Cooking without Rules

The Links at Spanish Bay

Lo p

PACIFIC

DINNERS

LUNCHES

A vid

Monterey Peninsula Country Club Golf Courses S

Master Class Culinary Stages

Interactive Dinner

Cocktails & Cuisine: Past, Present and Future

ven

EA N

OPENING NIGHT RECEPTION

LUNCH

Pacific Grove Gate

tR oa d

Pèppoli Roy’s Sticks

Ocean Avenue

DINNERS The Culinary Olympics of Pebble Beach VIII: The Ment’Or Dinner

Dining Around Four Corners of America

Highway

Resort Building

Roads

Sand & Shore

17-Mile Drive

Equestrian

Golf Course Lake

Pebble Beach Gate Resort Location Senic Attraction

2015 | PBFW 33

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Spring Break: Cooking Without Rules THE INN AT SPANISH BAY - ROY’S Lunch at Roy’s this year is all about relaxation as our featured talents let loose for Spring Break, Pebble Beach style. In this episode of Chefs Gone Wild, you never know what unexpected pairings or unorthodox dishes might pop up but that’s how magic happens. Join Roy Yamaguchi from Roy’s, Masaharu Morimoto of Morimoto Napa, David LeFevre of MB Post and Cindy Pawlcyn of Cindy’s Backstreet Kitchen/Cindy’s Waterfront at the Monterey Bay Aquarium for what promises to an extraordinary lunch. CHEFS: David LeFevre of Manhattan Beach Post in Manhattan Beach, Cindy Pawlcyn of Cindy’s Backstreet Kitchen / Cindy’s Waterfront at the Monterey Bay Aquarium in St. Helena, Masaharu Morimoto of Morimoto Napa in New York, Roy Yamaguchi of Roy’s / Eating House 1849 in Honolulu, and Pebble Beach BEVERAGE COMPANIES: Wines of Provence

Family Style: An Ultimate Pairing of Comfort Food & Cabernets THE INN AT SPANISH BAY - PEPPOLI Come join us for a fun, family-style lunch at which we’ll drink big reds that mimic the mighty Sequoias of California. Long the king of red wine grapes, cabernet sauvignon lies at the heart of Sequoia Grove’s winemaking. We’ll sample a variety of wines paired with lunch from an all-star lineup of chefs including Alexandra Guarnaschelli from Butter, Neal Fraser from Redbird/BLD and Angela Tamura from Pèppoli. CHEFS: Neal Fraser of Redbird | Vibiana | BLD | Fritzi Dog in Los Angeles, Alex Guarnaschelli of Butter Restaurant in New York, Angela Tamura of Pèppoli - Pebble Beach Resorts, and Richard Reddington of REDD in Yountville BEVERAGE COMPANIES: Sequoia Grove Winery

Pardon My French: Lexus Chefs Table Lunch with Chefs Daniel Boulud & Dominique Crenn EQUESTRIAN CENTER - LEXUS GRAND TASTING TENT Widely respected as a “chef’s chef,” Daniel Boulud owns and operates 13 internationally acclaimed restaurants in addition to his work with global catering and charitable endeavors. Similarly, Chef Dominque Crenn has cooked around the world and found her greatest success in San Francisco at Atelier Crenn. They are both, however, essentially French and Michelin-starred Lexus Culinary Masters. Join us at the Lexus Chef’s Table with Daniel and Dominique and enjoy a lunch fete with the best of both traditional and modern French cuisine paired with perfect sips. *Lunch only available to Jeroboam and Imperial Packages. CHEFS: Dominique Crenn of Atelier Crenn in San Francisco, Daniel Boulud of DANIEL, and New York City in New York BEVERAGE COMPANIES: Château Phélan Ségur, Champagne Delamotte, Maison l’Orée, and Miraval

Cooking Demonstration 3:30 PM - 4:45 PM

The Culinary Olympics at Pebble Beach VIII: The Ment’Or Cooking Demo

Wine Seminar 3:30 PM - 4:45 PM

Bacon and Bourbon: Matrimonial Bliss THE INN AT SPANISH BAY - BALLROOM WEST Long-time attendees at Pebble Beach Food & Wine know that we consider bacon to be one of the true and proper food groups, joined perhaps by Champagne, caviar and Bordeaux for an appropriately balanced diet. This year, we’re proudly marrying bacon with bourbon - really good, small-batch, knock your socks of authentic bourbon - in a tasting exploration of how the pig and Kentucky’s finest complement each other prepared by Chefs Tony Baker of Montrio/Baker’s Bacon Fame and Todd Fisher from Tarpy’s Roadhouse in Monterey/host of the television show The United States of Bacon. Join us, our favorite chefs and sommelier experts as we explore this gastronomical union. CHEFS: Tony Baker of Montrio Bistro + Baker’s Bacon in Monterey and Todd Fisher of Tarpy’s Roadhouse

Sauvignon Blanc Around the World with Anthony Giglio THE INN AT SPANISH BAY - BALLROOM CENTRAL From elegant Bordeaux blancs to classic appellations from the Loire like Sancerre to New World expressions in New Zealand and beyond, sauvignon blanc is a classic white grape that’s been reinvented and reinvigorated in recent years. We’ve assembled a comprehensive line-up of the best international bottlings and will have our good friend Anthony Giglio of FOOD&WINE lead us through in a guided tasting that’s informative and fun. BEVERAGE COMPANIES: Cliff Lede, Mulderbosch, Malartic Lagraviere, de Ladoucette, Peregerine Wines, Montes, and RUSSIZ

Sommelier Secrets: Blind Tasting THE INN AT SPANISH BAY - BALLROOM EAST Ready to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers and other wine experts, moderated by the inimitable Shayn Bjornholm MS, who will lead you through a flight of mystery wines. 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 they’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, Marqués de Murrieta, Miraval, Domaine Anderson, Boroli, and Domaine Laroche

Rhône Royalty with Château de Beaucastel and the Famille Perrin THE INN AT SPANISH BAY - ST. ANDREWS WEST Synonymous with excellence, the wines of Beaucastel are without compare in the Châteauneuf-du-Pape appellation. Rare in that the rouge contains a high percentage of Mourvedre and is sometimes a blend of all thirteen of the allowed grape varieties, its unique blanc Vielles Vignes is instead a mono-bottling of highly-coveted Roussanne. Continuously owned by the Perrin family since 1909, we are delighted to welcome them and their extraordinary wines to the Eighth Annual Pebble Beach Food & Wine. BEVERAGE COMPANIES: Château de Beaucastel

THE INN AT SPANISH BAY - CULINARY DEMO STAGE 2 Dubbed the “Culinary Olympics,” the Bocuse d’Or is the most respected international cooking competition, one in which the world’s best converge on Lyon, France for a marathon five and a half hour chef extravaganza in front of thousands of cheering fans. This year at Pebble Beach Food & Wine, we are honored to have representatives from Chef Bocuse’s premier culinary event join us on our Demo Stage as they showcase the skills that place them among the world’s very best. CHEFS: Philip Tessier of The French Laundry BEVERAGE COMPANIES: Captûre Wines All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

34 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

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

2015 | PBFW 35

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Penfolds and the Pinnacle of Australian Wine THE INN AT SPANISH BAY - ST. ANDREWS EAST Penfolds celebrates a strong winemaking heritage built over 170 years and has become one of Australia’s oldest and most esteemed houses. While it produces a dizzying array of award-winning wines from a variety of grapes, its reputation is firmly based on powerhouse reds like Grange and St. Henri, where the shiraz grape arguably reaches its New World zenith. We are honored to welcome Penfolds’ Winemaking Ambassador, and long-time friend to Pebble Beach Food & Wine, Mr. DLynn Proctor, as he guides us through an unparalleled tour of Penfolds’ finest. BEVERAGE COMPANIES: Penfolds Wine

Dinner 6:30 PM - 10:30 PM

The Culinary Olympics at Pebble Beach VIII: The Ment’Or Dinner THE BEACH & TENNIS CLUB - DINING ROOM Guests at Pebble Beach VIII will this year have an unparalleled opportunity to dine with the world’s culinary Olympic champions. To be selected to represent your country at the Bocuse d’Or competition is a profound honor, and contenders are mentored by the likes of Keller and Boulud. Join us at either Friday or Saturday night’s festivities, when a constellation of Bocuse’s best will unite to cook winning entries from this esteemed international event. *Dinner only available to Imperial Package guests. CHEFS: Daniel Boulud of DANIEL, New York City in New York, James Kent of The NoMad, Philip Tessier of The French Laundry, Gavin Kaysen of Spoon and Stable in New York, and Richard Rosendale of Rosendale Collective in DC Metro, Tim Hollingsworth BEVERAGE COMPANIES: Champagne Krug, Royal Tokaji, and Domaine Laroche

New York, New York: A Taste of The Big Apple THE LODGE AT PEBBLE BEACH - STILLWATER BAR & GRILL Opened by a 27-year-old St. Louis native named Danny Meyer in 1985, Union Square Cafe is arguably New York’s most beloved restaurant. Meyer has gone on to open a myriad of other greats like Gramercy Tavern, North End Grill, Maialino, Blue Smoke, and The Modern, not to mention the wildly popular Shake Shack. This year, we’re thrilled to celebrate the 30th anniversary of both Union Square Cafe and the restaurant group that was born from it, Union Square Hospitality Group. We’ll honor Meyer’s exceptional chefs as they bring a taste of the Big Apple’s finest restaurants to Pebble Beach Food & Wine. Known for his equal emphasis on culinary excellence and Enlightened Hospitality, Danny is one of America’s greatest restaurateurs and we are honored to celebrate his incredible roster of culinary talent. Come toast to 30 years of Union Square Hospitality Group and its immeasurable impact on fine dining in the US. CHEFS: Abram Bissell of The Modern in New York, Carmen Quagliata of Union Square Cafe in New York, Jean-Paul Bourgeois of Blue Smoke, Eric Korsh of North End Grill, and Miro Uskokovic of Gramercy Tavern BEVERAGE COMPANIES: Champagne Billecart-Salmon, Château de Beaucastel, Royal Tokaji, Shafer Vineyards, Peter Jakob Kühn, and Quintarelli

An Evening at Maude with Chef Curtis Stone CASA PALMERO - BOARD ROOM Fans of Australian master-chef Curtis Stone are in for a treat as we invite this wonder from Down Under to Pebble Beach Food & Wine’s eighth year. Stone will be showcasing his newest culinary hit, LA’s Maude, a tour-de-force intimate restaurant at which a single ingredient is interpreted through a spectacular nine-course monthly degustation menu. Receiving rave reviews from Eater LA (Restaurant of the Year), LA Weekly (Best New Restaurant), LA Magazine (4 out of 4 stars), Angeleno and more, this is a rare opportunity for those outside of Los Angeles to experience a taste of this rare gem. Fittingly for April

in California, our very own evening at Maude will focus on all things asparagus - you’ll enjoy this hero seasonal ingredient threaded through each dish, at times at the center of the plate or in a subtle support role. Join us as Chef Stone creates an incredible menu based on spring’s bounty, all expertly paired with clean, zinging wines that match his seasonal cuisine. *Dinner only available to Imperial Package guests. CHEFS: Curtis Stone of Curtis Stone in Los Angeles BEVERAGE COMPANIES: Dolce Wine, G.H.Mumm, Penfolds Wine, and Domaine Laroche

Marquee Event 6:30 PM - 10:00 PM

Meatopia MONTEREY BEACH HOUSE - BEACH Meatopia is the brainchild of award-winning writer Josh Ozersky from Esquire. If you are vegan, stop reading now - this is not for you. For the lovers of meat and all things primal this is the one event that is worth the trip no matter where you come from. An informal evening on the beach where nationally renowned chefs play with fire as they grill, roast, broil, steam and barbeque all things MEAT. Cocktails, Brews and Wine keep the night going as we celebrate the Carnivore inside us. Come hungry! CHEFS: Kevin Gillespie of Gunshow in Georgia, Matthew Accarrino of SPQR in San Francisco, Jose Garces of Amada, Chad Colby of chi SPACCA in Los Angeles, John Tesar of Knife at The Highland in Dallas, John Fink of The Whole Beast, Greg Denton of Ox in Portland, Gabi Quiñónez-Denton of Ox, Seamus Mullen of Tertulia in NYC, Andre Lima de Luca of BOS BBQ in Brazil, and Zakary Pelaccio of Fish & Game

After Hours 10:00 PM - 2:00 AM

Friday After Hours Party THE INN AT SPANISH BAY - FAIRWAY PATIO At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Kris Morningstar of TERRINE in Los Angeles and Kevin Nashan of Sidney Street Cafe in St. Louis

Saturday, April 11, 2015 Cooking Demonstration 10:00 AM - 11:15 AM

First Ladies of Lexus: Dominique Crenn & Stephanie Izard THE INN AT SPANISH BAY - CULINARY DEMO STAGE 1 In partnership with our friends at Lexus, the 8th Annual Pebble Beach Food & Wine event is honored to bring you two of the U.S.’s most noteworthy female chefs –San Francisco’s Dominique Crenn of Atelier Crenn and Chicago’s Stephanie Izard of Girl & the Goat. Together, this incredibly talented duo will demonstrate the techniques and share the pro tips that have earned them a place in this very special category of America’s most lauded chefs. Their delectable bites will be paired with pours of your favorite wines! This event is an annual crowd favorite and will surely sell out fast, so make sure to sign up early to save your spot at this once-in-a-lifetime experience. CHEFS: Stephanie Izard of the girl and the goat in Chicago and Dominique Crenn of Atelier Crenn in San Francisco

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

36 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

VA STI

LAFW.COM 100 CELEBRITY CHEFS

250 WORLD-CLASS WINERIES

LIVE ENTERTAINMENT

2015 | PBFW 37

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Maude’s Seasonal Stories with Chef Curtis Stone THE INN AT SPANISH BAY - CULINARY DEMO STAGE 2 Australian superstar Chef Curtis Stone will be joining us for the Eighth Annual Pebble Beach Food & Wine and we are thrilled to welcome this international sensation. Riding high off the success of his latest Los Angeles restaurant, Maude (Eater LA’s Restaurant of the Year & LA Weekly’s Best New Restaurant), Chef Curtis will lead us through a demonstration of the culinary techniques and considerable personal charm that have made him one of the hottest names in food today. Turn off the TV and come meet him in person at this only-at-Pebble Beach opportunity! CHEFS: Curtis Stone of Curtis Stone in Los Angeles

Wine Seminar 10:00 AM - 11:15 AM

Grilled Cheese & Champagne with Laura Werlin THE INN AT SPANISH BAY - BALLROOM WEST In addition to being a James Beard award-winning expert on cheese, Laura Werlin also has to be just about the nicest 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 Eighth Anniversary to help you understand the world of melted cheese in a way that is informative and fun. Oh yes, there will be wonderful Champagne from the house of Taittinger, paired with Laura’s handcrafted selections in a seminar that sells out each year. CHEFS: Laura Werlin of Author & Cheese Expert in San Francisco BEVERAGE COMPANIES: Champagne Taittinger

Anthony Giglio Hosts “The Power of Persuasion” THE INN AT SPANISH BAY - BALLROOM CENTRAL Can price distinctions be tasted in the glass? This is an age-old debate – do markedly more expensive wines when tasted blind against less expensive counterparts show their worth or not? Join us for this thoughtful and fun exploration of the “power of persuasion” as Anthony Giglio and a team of expert sommeliers taste a range of wines blind. Can you be persuaded to believe the more expensive one is worth the bucks? This seminar promises to be provocative and educational, so don’t miss it. BEVERAGE COMPANIES: Terroir Selections

Wines & Foods of Chile: Celebrating the Southern Hemisphere’s Best THE INN AT SPANISH BAY - BALLROOM EAST Unique among South American wine-producing regions, Chile’s extraordinarily long coastline and dizzying vertical changes mean it’s without compare for micro-climate and grape diversity. It is truly one of the rare places in the world that can grow coolclimate chardonnay and pinot noir while supporting more robust Bordeaux varieties like cabernet, merlot and its homegrown hero, carmènere too. Chile also is world-renowned for its incredible agricultural diversity so we’ll be pairing these wines with amazing small plates that represent the country’s very best pairings. Join us for a Master Class on the Wines & Foods of Chile, hosted by our team of sommelier experts who’ll guide you through this great country’s best bottles. CHEFS: Boris Ilabaca of Monterey Plaza Hotel & Spa BEVERAGE COMPANIES: Wines of Chile

Rock Stars of Pinot: Kosta Browne THE INN AT SPANISH BAY - ST. ANDREWS WEST For anyone who’s ever dreamed big, the story of Dan Kosta and Michael Browne’s unlikely ascent from waiters to winemakers is particularly inspiring. Based in Sebastopol, this duo’s phenomenal success with pinot noir has made Kosta Browne an iconic brand

in just over a decade’s time. Highly collectible and hotly coveted, the wines of Kosta Browne will be presented by Dan Kosta in this ‘only at Pebble Beach’ event. BEVERAGE COMPANIES: Kosta Browne

Domaine Faiveley and the Breadth of Burgundy THE INN AT SPANISH BAY - ST. ANDREWS EAST Located in Nuits-Saint-Georges, Domaine Faiveley owns more than 127 hectares of vines on exceptional terroirs including 11 Grands Cru and 25 Premiers Cru vineyard sites. It is one of the most beautiful domaines in Burgundy, handed down from generation to generation. Since 1825, the Faiveley family has worked on the vineyards with the utmost respect for the climats of the Côte de Nuits, Côte de Beaune and Côte Chalonnaise. In 2005, Erwan Faiveley - 7th generation of the family - succeeded his father François Faiveley and his aim is to offer wines that reveal the best terroirs of Burgundy. Join Bernard Hervet, the CEO of this exceptional winery, as we explore one family’s relentless pursuit of wine excellence. BEVERAGE COMPANIES: Domaine Faiveley

Lunch 12:00 PM - 3:00 PM

Lexus Grand Tasting Saturday EQUESTRIAN CENTER - LEXUS GRAND TASTING TENT The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early. CHEFS: Brad Briske of La Balena in Carmel, Matt Bolton of the C restaurant + bar, Curtis Stone of Curtis Stone in Los Angeles, Floyd Cardoz of White Street in New York, Abram Bissell of The Modern in New York, Eric Korsh of North End Grill, Justin Everett of Cavallo Point in Sausalito, John Cox of Sierra Mar at Post Ranch in Big Sur, Justin Devillier of La Petite Grocery, Miro Uskokovic of Gramercy Tavern, Oliver Ridgeway of Grange Restaurant & Bar, Alex Guarnaschelli of Butter Restaurant in New York, Carmen Quagliata of Union Square Cafe in New York, Michael Ginor of Lola in New York, JeanPaul Bourgeois of Blue Smoke, Lincoln Carson, Justin Cogley of Aubergine at L’Auberge in Carmel, Brian Malarkey of Herringbone, John Fink of The Whole Beast, David LeFevre of Manhattan Beach Post in Manhattan Beach, Paul Corsentino of The Restaurant at Ventana, Charles Phan of Slanted Door Group in San Francisco, Bill Corbett of The Absinthe Group in San Francisco, Steven Fretz of The Church Key in Los Angeles, Yulanda Santos of Sierra Mar at Post Ranch Inn in Big Sur, Johnny Loua of Certified Piedmontese, Angela Tamura of Pèppoli - Pebble Beach Resorts, Aaron Burns of The Bench, and Kent Torrey of The Cheese Shop in Carmel

Cooking Demonstration 3:30 PM - 4:45 PM

Pure Pork Awesomeness with Atlanta’s Kevin Gillespie THE INN AT SPANISH BAY - CULINARY DEMO STAGE 2 Young, talented and on fire in the food world, Atlanta’s hometown chef hero Kevin Gillespie makes his Pebble Beach Food & Wine début in our Cooking Demo Pavilion. Known for his soulful southern cuisine at Woodfire Tavern and at his 2013 hit restaurant Gunshow, Gillespie won over fans on Top Chef too. We’re thrilled to welcome him as he brings his signature style of food-made-fun to Pebble Beach. CHEFS: Kevin Gillespie of Gunshow in Georgia BEVERAGE COMPANIES: Domaine Anderson

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

38 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Jim Vanderzwaan

Dan Green

Erin Clark

Dennis Lehnen

Honored to be Your #1 Choice for Local News, Weather, and Sports on Californiaâ&#x20AC;&#x2122;s Central Coast

2015 | PBFW 39

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

José Garces and the Art of the Iron Chef THE INN AT SPANISH BAY - CULINARY DEMO STAGE 1 Truly a “chef’s chef,” José Garces is one of the most admired names among his peers. His flawless kitchen technique and creative plating helped him to win the coveted “Iron Chef” title and with more than a dozen restaurants in seven cities across the US, his business acumen is even more impressive. We are very honored to welcome this remarkable chef to the Cooking Demo pavilion at Pebble Beach Food & Wine, our very own Kitchen Stadium, where fans will have a chance to watch the legend in action. CHEFS: Jose Garces of Amada BEVERAGE COMPANIES: Bernardus Winery

Wine Seminar 3:30 PM - 4:45 PM

Beer & Bites THE INN AT SPANISH BAY - BALLROOM WEST Unlike any of our other seminars this one has beer! Come sample an array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip.

Dan Dunn, American Wino! THE INN AT SPANISH BAY - BALLROOM CENTRAL Here at the 8th Annual Pebble Beach Food & Wine, we are pleased to welcome Dan Dunn, wine and spirits personality and author of the forthcoming book, American Wino: A Story of Reds, Whites and One Writer’s Blues on the Winey Road to Redemption (HarperCollins). Join Dan as he hilariously recounts a three-month oenophilic odyssey during which he sampled vintages from Sonoma to South Carolina and everywhere in between. During this lively multimedia presentation, you’ll enjoy a selection of American-made wines hand-picked by Dan, from the most celebrated AVAs to the unlikeliest places imaginable. Several winemakers Dan met along the way will be on hand, along with a very special guest who makes wine and movies. “It’ll be like a winetasting course at your local community college extension program,” says Dan, “only with more sex and less crushing despair.” This is sure to be a memorable and entertaining afternoon, so get your tickets now. BEVERAGE COMPANIES: Gruet Winery, Jordan Vineyard and Winery, Sleight of Hand Cellars, Alfred Eames Winery, Boxwood Estate Winery, Caduceus Cellars, William Chris Vineyards, and Shelburne Vineyard

Project Terroir with Flowers Vineyard and Winery THE INN AT SPANISH BAY - BALLROOM EAST Terroir, or the impact of hyper-local climate as expressed in wine, is our topic as we explore winegrowing on the extreme Sonoma Coast. Join Flowers’ Estate Director, Greg Miller, as he guides us through an unprecedented tasting of individual block bottlings culled from the winery’s two estate vineyards on the far Sonoma Coast - Camp Meeting Ridge and Sea View Ridge. The focus of the tasting is to showcase how minimalintervention winemaking techniques allow the team at Flowers to capture and express the essence of the maritime influence. Come join us for exceptional chardonnays and expressive pinots grown in one of California’s most distinct areas. BEVERAGE COMPANIES: Flowers Vineyard & Winery

Sweet Triumph: The Great First Growth of Royal Tokaji THE INN AT SPANISH BAY - ST. ANDREWS WEST Discover the magic of Royal Tokaji: Pebble Beach Food & Wine welcomes one the world’s most royal and historic wine regions, and most notably, the world’s first-recorded great first growth vineyard — Mézes Mály in Tokaj, Hungary. The sensory journey begins with

a liquid history lesson from Royal Tokaji’s Charlie Mount, who will lead us through a retrospective tasting from the single-vineyard Mézes Mály, with vintages that include 1995, 1996, 1999, 2000, 2003, 2005, 2007, 2008 and 2009. These rare, sweet wines with uplifting acidity can only be achieved with a perfectly botrytised grape harvest, something that does not happen every year. Long coveted by royalty, Tokaji was served at the French Royal court at Versailles — Louis XV of France offered a glass of Tokaji to Madame de Pompadour, referring to it as the ‘Wine of Kings, King of Wines.’ Limited quantities of these wines exist and most are unavailable in the U.S., don’t miss this once-in-a-lifetime event BEVERAGE COMPANIES: Royal Tokaji

The Magic of Château Margaux THE INN AT SPANISH BAY - ST. ANDREWS EAST This year for our 8th Annual Pebble Beach Food & Wine, we are particularly honored to welcome Aurélien Valance, the Sr. Director for the illustrious Château Margaux. Truly one of the world’s most revered names in wine, Château Margaux is one of the four original First-Growth Bordeaux designated in the classification of 1855, and has been continuously producing wines from as early as the 16th century. Come taste the wines of this legendary property in a retrospective tasting of some of the Château’s extensive library of wines, that have come directly from the estates private cellar. Please note that tickets to this once-in-a-lifetime event are extremely limited. BEVERAGE COMPANIES: Chateau Margaux

Dinner 6:30 PM - 10:30 PM

The Culinary Olympics at Pebble Beach VIII: The Ment’Or Dinner THE BEACH & TENNIS CLUB - DINING ROOM Guests at Pebble Beach VIII will this year have an unparalleled opportunity to dine with the world’s culinary Olympic champions. To be selected to represent your country at the Bocuse d’Or competition is a profound honor, and contenders are mentored by the likes of Keller and Boulud. Join us at either Friday or Saturday night’s festivities, when a constellation of Bocuse’s best will unite to cook winning entries from this esteemed international event. *Dinner only available to Imperial Package guests. CHEFS: Daniel Boulud of DANIEL, New York City in New York, James Kent of The NoMad, Philip Tessier of The French Laundry, Gavin Kaysen of Spoon and Stable in New York, and Richard Rosendale of Rosendale Collective in DC Metro BEVERAGE COMPANIES: Champagne Krug, Royal Tokaji, and Domaine Laroche

Dynamic Duos: Love in the Kitchen THE LODGE AT PEBBLE BEACH - STILLWATER BAR & GRILL We here at Pebble Beach Food & Wine love a love story, so we decided to cook one up for you in true Pebble-style. We’ve invited four super culinary couples whose romances blossomed at work, and have asked them to design a special collaborative dinner. Join us and bring your own sweetheart as we welcome Lissa Doumani and Hiro Sone (Terra/Urchin Bistrot/Ame), Greg and Gabi Quiñónez-Denton (Ox), Kim Canteenwalla and Elizabeth Blau (Andiron Steak & Sea) and Brooke Williamson and Nick Roberts (Hudson House/Tripel). CHEFS: Lissa Doumani of Terra / Urchin Bistrot / Ame in Napa Valley / San Francisco, Hiro Sone of Terra Restaurant / Urchin in Napa Valley / San Francisco, Kim Canteenwalla of Andiron Steak & Sea in Las Vegas, Nick Roberts of Hudson House/Tripel in Playa Del Rey, Brooke Williamson of Playa Provisions/ The Hudson House/ The Tripel in Playa Del Rey, Elizabeth Blau of Andiron Steak & Sea, Greg Denton of Ox in Portland, and Gabi Quiñónez-Denton of Ox BEVERAGE COMPANIES: ADAMVS, Château d’Esclans, Dolce Wine, Kosta Browne, Roederer Estate, and Sandhi Wines

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

40 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

2015 | PBFW 41

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Beauties & Their Beasts THE INN AT SPANISH BAY - THE BALLROOM Girls in the kitchen are anything but girly in this tribute to whole animal cuisine. Proving that a woman’s place is wherever she can wield a cleaver, we’ve invited a top-flight team of female chefs to design a decadent dinner that optimizes animal use. Join us as we welcome Jenn Louis of Lincoln PDX/Sunshine Tavern, Anita Lo of Annisa, Elizabeth Falkner, and Stephanie Izard of the girl and the goat. Yes, they’re beautiful but it’s their fearsome knife skills that have us impressed. CHEFS: Stephanie Izard of the girl and the goat in Chicago, Elizabeth Falkner in New York, Jenn Louis of Lincoln Restaurant in Oregon, Anita Lo of Annisa in New York, and Liza Shaw of Merigan Sub Shop in San Francisco BEVERAGE COMPANIES: BROOKS, Champagne Lanson, Leviathan Wine, Qupé Winery, Ramos Pinto, and Wind Gap Wines

Michelin 101:Stars of the Valley CASA PALMERO - BOARD ROOM Stargazing at Pebble Beach Food & Wine means only one kind – Michelin. We are very humbled to be joined by a constellation of one-starred Michelin chefs whose legendary restaurants are all located along the 101 Freeway. Featured names include Peter Armellino (The Plumed Horse), Dmitry Elperin (The Village Pub), Jared Gallagher (Chez TJ), Peter Rudolph (Madera Restaurant/Rosewood Sand Hill) and William Werner (Craftsman and Wolves) and each course will be paired with an exceptional wine chosen by our dream team of sommeliers. Leave your car keys in your room and join us as we bring the 101’s finest talents to a single dining room at Pebble Beach. *Dinner only available to Imperial Package guests. CHEFS: Peter Armellino of The Plumed Horse in Saratoga, William Werner of Craftsman and Wolves in San Francisco, Dmitry Elperin of The Village Pub in Woodside, Jarad Gallagher of Chez TJ in Mountain View, and Peter Rudolph of Madera Restaurant | Rosewood Sand Hill BEVERAGE COMPANIES: Champagne Henriot, Mayacamas Vineyards, Domaine Faiveley, and Domaine M&S Ogier

After Hours 10:00 PM - 2:00 AM

Saturday After Hours Party THE INN AT SPANISH BAY - FAIRWAY PATIO At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Nick Elmi of Laurel in Philadelphia and Isaac Gamboa of One Pico

Sunday, April 12, 2015 Cooking Demonstration 10:00 AM - 11:15 AM

Ramen 101 with Chef Morimoto THE INN AT SPANISH BAY - CULINARY DEMO STAGE 2 A long-time friend to Pebble Beach Food & Wine and one of our very favorites, Masaharu Morimoto returns to the Cooking Pavilion for our eighth year to teach us the basics of ramen! With a ramen Renaissance taking off across the US, you’ll have a chance to learn how to prepare this classic noodle dish from scratch. An Iron Chef like no other, Morimoto’s formidable skills have made him a Food Network sensation and we’re proud to offer our guests an opportunity to get up close and personal with this remarkable chef. CHEFS: Masaharu Morimoto of Morimoto Napa in New York

BEVERAGE COMPANIES: Champagne Ruinart

Wine Seminar 10:00 AM - 11:15 AM

Bubbly Pinks: The World Tour THE INN AT SPANISH BAY - BALLROOM WEST You say bubbles, we say “pink, and more please.” Join us for one of Pebble Beach Food & Wine’s favorite tasting events, as we curate a collection of the finest pink bubbly wines from around the world. From blended rosé Champagnes to crémants, Cava, Carneros and beyond, we’ll bring you the very best sparkling wines from around the world...as viewed through rose-colored glasses, of course. BEVERAGE COMPANIES: JK Carriere, Roederer Estate, Champagne Philippe Gonet, Cleto Chiarli, Martini, and Terraze Dell Etna

Champagne Epiphany: An Extraordinary Tasting of Tête de Cuvée Wines THE INN AT SPANISH BAY - BALLROOM EAST Previous attendees at Pebble Beach Food & Wine know we have a thing for bubbles and this year promises to be the best yet for Champagne enthusiasts. Join us for a historic comparative tasting of each Champagne house’s flagship cuvée, carefully curated by sommeliers Raj Parr, Larry Stone, Shayn Bjornholm, Richard Betts and by our Executive Wine Director, Lara Sailer Long. Roederer’s legendary Cristal, a rich blend, will be poured alongside the purity of Salon’s blanc de blancs and the complexity of Krug’s astonishing rosé, to name just a few. Please note seats are limited at this once-in-a-lifetime tasting. BEVERAGE COMPANIES: Champagne Krug, Champagne Louis Roederer, Champagne Salon, and Champagne Ruinart

Lunch 12:00 PM - 3:00 PM

Lexus Grand Tasting Sunday EQUESTRIAN CENTER - LEXUS GRAND TASTING TENT The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early. CHEFS: Kevin Gillespie of Gunshow in Georgia, Tony Baker of Montrio Bistro + Baker’s Bacon in Monterey, André Bienvenu of Joe’s Stone Crab in Miami Beach, Todd Fisher of Tarpy’s Roadhouse, Neal Fraser of Redbird | Vibiana | BLD | Fritzi Dog in Los Angeles, Cy Yontz of Rio Grill in Carmel, William Werner of Craftsman and Wolves in San Francisco, Ron Mendoza of Aubergine at L’Auberge in Carmel, Kris Morningstar of TERRINE in Los Angeles, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Soerke Peters of Basil Seasonal Dining in Carmel, Antonia Lofaso of Black Market Liquor Bar in Studio City, Laura Werlin of Author & Cheese Expert in San Francisco, Masaharu Morimoto of Morimoto Napa in New York, Kyle Itani of Hopscotch Restaurant & Bar, Kevin Nashan of Sidney Street Cafe in St. Louis, Roy Yamaguchi of Roy’s / Eating House 1849 in Honolulu, Pebble Beach, John Tesar of Knife at The Highland in Dallas, Yousef Ghalaini of FIG in Santa Monica, William Burns of Moody’s Bistro in Truckee, Michael Nemec of The Lodge at Pebble Beach, Gilberto Galves of The Inn at Spanish Bay, Richard Reddington of REDD in Yountville, Johnny Loua of Certified Piedmontese, Daniel Corey of Luce at The Intercontinental Hotel, San Francisco, Steve Samson of Sotto in Los Angeles, Bruce Kalman of Union in Pasadena, and Jason McClain of Jonathan Club

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

42 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

MONTAGETV BY

MONTAGECHANNEL.COM

MAGAZINE

| PBFW 43 SATURDAYS 7PM 2015 KSBW

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

44 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

2015 | PBFW 45

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Distinctive venues.

Exceptional cuisine.

Remark able service.

46 PBFW | 2015 281 Webster Street, Monterey, Ca 93940

831.648.7240

centralcoastevents.com

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Love in the Kitchen Dynamic Duos: By DOROTHY MARAS-ILDIZ

A Chef’s daily life is anything but glamorous, intricately planned or solidly scheduled. They reign in a world of controlled chaos. The hours of operation of their restaurants dictate their lives. If the restaurant is open for lunch and dinner you can find the chef in the kitchen by seven or eight in the morning, sucking down coffee while prepping for lunch with their team. By the time the last dinner plate is cleared and washed it is close to midnight. Sixteen to eighteen hour days are the norm not the exception. Six days a week is considered a luxury. That all important seventh day is consumed by laundry, sleeping and letting the cuts and burns of the previous week heal for a day. So, where do chefs meet someone who understands this life-style and would love to go on a date on the wild party night known as Monday? The answer is as obvious as the knives in their hands: at work. The Dynamic Duos on this year’s Pebble Beach Food & Wine roster have shared their secrets to keeping the home fires burning in their own kitchens. Names: Hiro Sone & Lissa Doumani Status: Married 30 Years Restaurants: Terra -27 years, Ame- 10 years, Bar Terra-3 years, Urchin Bistrot-7 months Michelin Stars: One at Terra and one at Ame

Their Story as Told By Lissa:

When, where and how they met: “Hiro and I met at Spago in 1983. He came to train in open Spago in Tokyo and I was working as Nancy Silverton’s pastry assistant. At Spago the kitchen manager (Kazuto Matsusaka) was Japanese and was in charge of showing Hiro what Spago did. Kazuto and I were good friends and I spent a lot of time out with his wife. So

naturally it ended up the four of us. Once Hiro was going back to Tokyo to open Spago we didn’t really think we would see each other again. But others had a different idea. I guess there was something attractive about our relationship that we didn’t acknowledge. Wolfgang Puck used to call Spago Tokyo and tell me to come talk on the phone. Always a funny experience since Hiro didn’t speak English and I didn’t speak Japanese. When Wolf and Barbara went to Japan for the opening of the restaurant she took a picture of Hiro holding a sign saying ‘Lissa san I miss you.’ I went traveling around Asia and ended up in Japan and went to work at Spago. Hiro and I went out one night then moved in together, he then followed me back to LA. Hiro took over as chef at Spago in 1984.” Tell Us Your Love Story, Why It Works and What Makes It Difficult: “Our love story is just two people meeting each other in such odd situations as his training to work in Japan and my being in the

2015 | PBFW 47

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE kitchen he was training. We had to be fearless to change homes and struggle with language. We have some really funny moments lost in translation. Many times we had to flip through a dictionary trying to find the right word or tell the other the word they are using is really inappropriate. It works because we have a deep respect for each other’s ability and we push each other to do better. There is no more honest person in the restaurant than your spouse, no one can be that wonderful and hurtful when critiquing a dish! Also remember to take time for yourself and for each other. What makes it difficult at times is being together 24/7. Literally, I think if you added up all the days we have not been together it would be only about 2 months. We travel as a pack.”

Any Regrets? Not a one, except maybe not buying a beach house but there’s still time right! Hints to keep the heat going in the kitchen? Walk away. There is no way that there won’t be arguments and you just need to know when to back off. I am really bad at it, he is the silent one. No one else will be as honest and so believing in your ability to get it right. That amount of trust is really sexy. He’s got my back, and while not demonstrative he will do something spontaneously that just knocks me down. He always remembers our three different anniversaries (wedding Japan and Napa and first date), I can’t remember more than one.”

Names: Kim Canteenwalla and Elizabeth Blau Status: Dated 4 Years before getting married 12 years ago Number of Businesses Opened Together: 11 restaurants of their own and with our partners, 1 international development and consulting company, and too many restaurants and hotels to mention across the country for our clients - literally 100’s. Job Titles When You Met: Kim-Executive Chef, Elizabeth-VP Development Food & Beverage, Mirage Group

How They Met and Fell In Love told by Chef Kim: “Elizabeth actually recruited me from my position as executive chef in Dubai. I came in for a week of interviews and we met at the Beard Awards in New York, dinned all over NY for 2 days and went on to Biloxi Mississippi, New Orleans, and Las Vegas. First, we became great friends. From there we both started traveling & exploring new and old favorite places together and fell in love over many great meals and incredible travel destinations. After getting married came our two beloved golden retrievers, Fenway & Wink. Then came our major love - our son, Cole. After Fenway & Wink passed we brought in 2 more golden retrievers to the family - Brookie & Dodger.” Why It Works and What Makes It Difficult: Kim: “We both have a tremendous passion and respect for the business, the people who came before us and the people that we work with today. Elizabeth also has a very good sense of balancing family, play, work, & work schedules which keeps things running smoothly in our household. Elizabeth: “Kim is a great husband and father and has an amazing sense of detail in everything he does. Separating work and play is something we deal with on a 24/7 basis. Learning how to shut off work and enjoy family time is key. Another factor that can make working together difficult is our very different taste palates. Regrets: NONE The Best Thing About Working With My Mate Is: Kim: Her overall sensibility with all matters and her caring approach to all the people she works with

48 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

A New Vintage A W A of Home Buying

How They Met and Fell In Love As Told by Brooke:

Names: Nick Roberts and Brooke Williamson Status: Married 13 years Job Title When They Met: Brooke-Executive Chef and Nick- Sous Chef Their Restaurant History: Opened Five Together, Closed One.

We met in the kitchen of course. I was the chef at a spot in Brentwood at the age of 22 and hired Nick as my sous chef. It was not love at first sight, and it took over a year for us to have an actual conversation about something other than work, but when we finally did, we were moving in with each other within 6 months. That was 13 years ago. Why It Works And What Makes It Difficult: Working together hasn’t always been easy. We’ve now opened 5 restaurants together, closed one, and sold one. Throughout that journey things have at times been perfect and incredibly challenging at the same time. What we do know, is that if we could survive all that, then we can pretty much survive anything. We understand each other’s lives, lifestyles, and moods. We are able to raise our son as a team, always having one another’s back and we support each other’s career decisions. On the other hand, it’s virtually impossible to leave work at work. We find that even on a special night out to dinner, we are always talking about work related issues. We have a mutual respect for each other... Know when the other one sometimes needs a push, and more importantly know when to leave the other alone. Any Regrets: No regrets. Even after an incredibly trying and incredibly financially devastating experience closing our first restaurant, we know we wouldn’t be where we are today without having had that experience. We’ve learned so much from our mistakes, that we appreciate them almost as much as our successes. Fondest Memories: We have so many memories together over the past 14 years, but would have to say that our fondest restaurant related memories revolve around the feeling that we’ve created a huge, semi-

CONTINUES on pg 50

Brandy Donovan, Realtor® (S) brandy@islandsothebysrealty.com MauiIslandLuxuryLiving.com (808) 281-1268

2015 | PBFW 49

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CONTINUED from pg 49 functional ;), extended family. Our son is now able to walk into the kitchen at work and feel like he is at home and part of a huge team, and that creates new great memories every day. Best Thing about Working with Your Mate: Nick: “The best thing about working with Brooke is the fact that I get to work with my best friend.”

Brooke: “The best thing about working with Nick is never having to explain my day, or what something means to me. They just always know and I am able to turn around and share something great with my husband without having to schedule it.”

Names: Greg Denton and Gabi Quiñónez-Denton Status: Together 16 years, Married 13 Years Restaurant Count: Ox, Portland Oregon Job Titles When They First Met: Pantry Cooks How They Met and Fell In Love: We met cooking in the garde manger station of Hiro and Lissa’s restaurant Terra, in 1999 in St. Helena, California. Our story began with a mutual respect and friendship that grew into romance and love. We have worked with each other in several different restaurants. We have always found ways to balance and maintain our work relationship, no matter who takes the lead. We find new ways to surprise each other with ideas, culinary skills, and our ability to make each other laugh. The respect, friendship, and love continues to grow stronger every day we are together. How They Make It Work: We find success in making decisions together. Whether it be a new dish we are working on, an event we are considering doing, or a television show opportunity. We talk about it, sometimes we argue, and nothing happens until we both agree it makes sense. Regrets? Never! We consider ourselves very lucky and would not change a thing.

50 PBFW | 2015

Fondest Memories: Breaking into hot springs and reservoirs for a swim, back in the Napa days. Traveling to Europe together. Sunday family dinners in Maui. Adopting our two mastiffs, Nico and Mabel. Any hints on how to keep the heat going in the kitchen together? Continue to learn and try new things. Keep it fun in the kitchen. Stay young at heart. Drink lots of wine. The Best Thing about Working Together Is: We both get to hang out with our best friend all the time! All four of these dynamic duos will be united once again in the kitchen for one outstanding evening of love in the kitchen, Saturday, April 11th, 2015. Taste the love!

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

2015 | PBFW 51

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Big Sur

Day Dreams

t is one of my favorite times of day. Behind me the sun is dropping into the Pacific and in the late afternoon glow ninety miles of Big Sur coast are burned into Sierra Mar’s wall of glass. Before me the Santa Lucia Mountains stand bathed in pink, rising from the golden meadow into a foreboding sky. In this rare prelude, as dinner guests make their way to the restaurant, I cannot help but ask myself how my food can adequately pay tribute to such a magical place. How can my menu, for that matter any menu, compete with such an astounding view? As I ponder these questions I come to realize that my goal has never been to compete with the iconic panoramas or bold architecture of Post Ranch Inn. I have only hoped to create a menu showcases the things I love so much about Big Sur. On a cerebral level, I hope my food can take people beyond the expansive views of the coast and down to a far more intimate level. This philosophy that has led me down a strange and wonderful culinary path. From dissecting forgotten sea creatures to slurping down ants, recoiling at tannic acorns, picking thousands of bones out of a filet of rattlesnake and collecting native grass seeds in a wicker basket, I have tried to immerse myself in Big Sur’s culinary heritage. While not all of these quests have been fruitful, or ended up on the menu, each has taught me a valuable lesson about the true meaning of local food. The Post Ranch has a long agricultural history dating back to the time it was founded by William B. Post in the mid 1800’s. Two ancient apple trees that now stand as a centerpiece to our culinary garden are the last remaining trees from a grove of apples that used to be preserved and traded within the local Big Sur community. These massive green apples, along with numerous herbs, chicken eggs, honey, persimmons, quince and plums are just a few of the ingredients that are still grown at Post Ranch and regularly make their way onto the Sierra Mar menu. The garden is filled with creative energy- there is no better place to sit and contemplate Big Sur. A few weeks ago, as my chefs and I reviewed some new ideas for our nine course tasting menu, an enormous shadow passed overhead and the meadow erupted into a cacophony of squawking birds and beating turkey wings. Seconds later a massive golden eagle landed on a redwood branch a few yards away, warily watching us as he scanned the valley for prey. It was a strong reminder of how wild Big Sur remains; in many ways unchanged since the early days of the ranch. This raw coastal wilderness, with its juxtaposition of lush redwood forests and arid coastal cliffs, is my true inspiration. From our garden, a well-manicured trail wanders a few hundred feet through a grassy meadow before entering into an towering redwood grove. This transition area, known as the “drip-line”, is a belt of fertile soil that is irrigated by rain and fog

52 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

A CHEF REFLECTS ON LOCAL FOOD Story and Photos by Chef John Cox of Post Ranch Inn

2015 | PBFW 53

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

dripping from the overhanging branches. There is just enough afternoon sun to coax up tender herbs and leaves. In early summer you can find wild strawberries, whose tiny size is no indication of their intense aroma of watermelon Jolly Ranchers. As the berries die back in the fall, musky wood mint leaves, long chains of citrus-menthol yerba buena and spears of mouthpuckering sheep sorrel begin popping up with the winter rains. Further into the forest the trail crosses a seasonal stream. In springtime the pungent aroma of wild triangle leeks can be detected long before their longslender stalks and bell shaped white flowers become visible. Intermingled with the wild onions are patches of miner’s lettuce, their tender round leaves suspended halfway up a delicate stem. Native Big Sur tribes were known to lay leaves of miner’s lettuce outside of red ant hills while they foraged in the nearby forest. When they returned the ants would have left invisible trails of formic acid across the leaves, imparting a slightly sour note that counterbalanced the natural bitterness of the herb. As far as I know, this is the first documented account of people using acid, such as the now common vinaigrette, to season lettuce. Due to its mild flavor and tenderness, miner’s lettuce is still considered one of the best of the wild foraged greens. The middle of the forest is quiet and dark, light rarely percolates through the heavy canopy and onto the dense layer of redwood needles below. On the back edge of the redwoods a cluster of live oaks leads into a small ravine. After the first winter rains this oak forest comes alive with fungus! This year I have found oyster mushrooms hanging on the side of a dying bay laurel and numerous chanterelle patches hidden below deep blankets of oak leaves and acorns. The damppine aroma of the Big Sur chanterelle is unmistakable. Often said to be the largest species of chanterelle, I believe the Big Sur variety is also the tastiest! Nothing compares to the meaty texture and rich flavor of these golden treasures. As you reach the bottom of the Big Sur valley hundreds of bay laurel and eucalyptus trees line the road. Our native bay laurel is far stronger than the European variety frequently used in recipes. When using the local bay leaves, which I highly recommend, I stick with the young new leaves. These can be easily identified by their bright red color and soft pliable texture. One of the tiny leaves can be substituted for a standard dried bay leaf. While the leaves are delicious, there is no reason you should stop there. Early in the year the trees are covered in clusters of white and green flowers, perfect for pickling or even adding straight to salads. During the summer the flowers transition into green ovoid fruits that look like miniature avocados. In fact, the trees are distant relatives and the thin layer of meat inside the fruit has an avocado-like creaminess with spicy hints of bay. Beneath the layer of pale green meat there is a large round seed that can be roasted like coffee beans. The toasted seeds have a high caffeine content and were used by natives as a mild stimulant. The flavor is reminiscent of dark chocolate; oily with a mild bitterness and a nutty quality. To the South steep granite cliffs, sparsely populated by yucca plants and stands of wild fennel, plunge

54 PBFW | 2015

into the ocean. It is an extreme and inhospitable environment, a stretch of arid coastal dessert that protects the hidden coves and beaches below from casual tourists. Wild fennel start as tiny green fronds in the spring, then in late summer explode into fireworks of bright yellow -licorice scented pollen. You can collect this precious seasoning by wrapping a bag around the flowers and shaking it to extract the golden dust. This pollen can be kept in an airtight container and used to season a variety of dishes. Wild yucca, like the coastal fennel, thrives in the rocky crags of the Big Sur coast. The spiky plants can live for decades but will only bloom once in their lifetime, shooting up a dramatic stalk with hundreds of cream colored flowers toward the sky before shriveling back into the earth. For me, there are few more ingredients that are more exciting and rare than these yucca blossoms. Each of the orchid-like flowers has the texture and flavor of Belgian Endive, perfect for eating fresh or pickling to save for future use. The hearts of the yucca can be slowly roasted to create a sweet syrup and the roots can be fried or cooked like potato. At the base of the steep cliffs the ocean tirelessly hammers the boulder strewn coast, carving hidden sea caves and mirrored tidal pools. During low tide, in the dry summer months, the inland pools of sea spray, leftover from violent winter storms, dry into sparkling alabaster sheets of salt. In the tidal zone, where waves crash against the shore, you can see the silhouettes of red abalone and tiny purple sea urchins wedged deep in the dark crevices of granite slabs. Claws of goose-neck barnacles and beds of black mussels cling to seaweed covered walls. These odd looking barnacles are a delicacy in Europe, where harvesters risk their lives to collect them. Here they remain largely forgotten, their sweet crab –like flavor unfathomable to the average observer. On the rare occasion when we can find these delicacies, I like to roast them over live embers, similar to the way they might have been cooked hundreds of years ago. In the slack water a forest of kelp emerges as a pool of writhing green serpents. Protected from the open ocean, the thick kelp bed is a playground for sea otters who can be seen floating on their backs eating rock scallops. Deeper into the turbid water, translucent orbs of moon jellyfish appear and disappear like ghosts between the floating kelp fronds. At times of year when the tide brings thousands of moon jellyfish into the Monterey Bay, our friends at Monterey Abalone Company are sometimes kind enough to collect a few for us. Incredibly fragile, these beautiful creatures must be kelp alive in sea water. As soon as they come in contact with the air they begin to melt, leaving behind only abstract puddles of gel. Anyone who likes oysters will love the taste and texture of fresh moon jellyfish! When cut the meat looks like perfect cubes of ice, with a mild brininess and texture that is crisp, yet simultaneously melts away on your tongue. Looking deeper into the great pacific I can imagine schools of sardines and squid darting through the inky water. I wonder what else lies hidden in that dark abyss. Just the other day we discovered keyhole limpets, an abalone-like gastropod with the texture of braised bacon and flavor of red abalone. Upon

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

doing some research I learned that these common marine creatures were once a local delicacy, but have since been forgotten by cooks and discovered by scientists who claim their hemoglobin has led to breakthroughs in cancer research trials. As night falls the bright lights from a group of squid boats illuminate a distant cove. Tomorrow morning thousands of pounds of fresh squid will be unloaded and packed into semi-trucks before being exported to China for processing. It occurs to me how ironic it is that one of our most iconic local ingredients has become a foreign commodity. An argument could easily be made that truly local food no longer exists. I believe the greatest culinary liberation is to commit to exploring the foods in our own back yard. There is nothing wrong with shaving a fresh truffle, or roasting a slab of foie gras, but by giving in solely to the pressures of fine dining stereotypes we often forget the fragility and value of our own culinary ecosystem. While we bask in a seemingly endless supply of global ingredients we allow the bounty of our own land to disappear. Back inside the kitchen a cook is laying down a handprint of onion ash across a large white coupe plate. This aesthetic was inspired by mysterious cave art deep in the Santa Lucia Mountains. Next the cook carefully places a piece of crispy yucca root that has been par cooked with yucca syrup and sea salt. On top of the warm root paper thin slices of smoked venison are arranged with pickled yucca blossoms. Across the kitchen another cook gently roasts two pieces of local rock cod that will be served with thinly sliced whelks basted in frothy butter and meyer lemon. On the back of the stove the heavy cast iron lid of a braising pot cannot contain the sweet pasturer smoke of smoldering hay. Inside a wedge of local cowsmilk cheese slowly cooks until it reaches the point of becoming a smoky fondue. Tiny purple urchins are pulled from a bowl of seaweed and sliced open seconds before being filled with a delicate white soy- custard. The miniature spines are still moving as each urchin is placed into a steam bath to cook. A few moments later the urchin custards are removed and finished with nothing more than a few flakes of foraged Big Sur sea salt. Each night at Sierra Mar we feature a special Taste of Big Sur menu that reflects my favorite local ingredients and techniques. Even with nine courses it is impossible to showcase the range of foods this incredible stretch of coast has to offer. I can only hope that dining at Post Ranch provides guests a small taste of Big Sur and inspires them to seek their own local culinary inspiration, both here in Big Sur and back at home.

2015 | PBFW 55

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BEST NEW RESTAURANT IN AMERICA NOMINEE James Beard Foundation

BEST OF THE BEST Robb Report

TOP 10 BEST NEW RESTAURANTS 2012 San Francisco Chronicle

THREE STARS

Michael Bauer, San Francisco Chronicle

RESTAURANT 1833 500 H ARTNELL S TREET , MONTEREY, CA 93940

RESERVATIONS: 831.643.1833 56 PBFW | 2015

www.restaurant1833.com

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Cooking

DEMOS Master Class Culinary Stages

Soak it in. Before your eyes, a pantheon of

culinary

and

epicurean

stalwarts

will

translate decades of practice into take-out sized morsels of knowledge. Their instinctive movements and careful precision will create a

theater

delight

all

the

senses.

With time, their tutelage will become your inspiration to pursue a greater experience in the kitchen; to dazzle and engage your friends and family, much as you were captivated by the grand exhibition of culinary prowess here at Pebble Beach Food & Wine. 2015 | PBFW 57

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

OLD SCHOOL COMFORT FOOD W I T H A L E X G UA R NA S C H E L L I The Inn at Spanish Bay - Master Class Culinary Stage Fans of the Food Network need no introduction to Chef Alex Guarnaschelli – with appearances on a multitude of network shows, this busy New York chef helms Butter and The Darby restaurants while balancing a TV show that chronicles her day “off” and away from the stoves. Join us as Alex relaxes by showcasing her home cooking for us in the demo pavilion at Pebble Beach Food & Wine.

Notes:

58 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

T I P S F O R A B E G I N N E R F R O M A S TA R C H E F F E AT U R I N G F O O D & W I N E ’ S DA NA C O W I N & C H E F H U G H A C H E S O N The Inn at Spanish Bay - Master Class Culinary Stage Ever wish you had an expert peering over your shoulder just when you were about to ruin something in the kitchen? Dana Cowin, FOOD & WINE magazine’s Editor-in-Chief, was able to make this wish come true. She got help from best and brightest chefs in the world – and documented her experience in a funny (and instructional) book entitled “Mastering My Mistakes in the Kitchen.” Inspired by her experience, Dana and F&W Best New Chef Hugh Acheson will lead us through a cooking demo that will help avert catastrophe for the aspiring home chef.

Notes:

2015 | PBFW 59

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

T H E C U L I NA R Y O LY M P I C S AT P E B B L E B E A C H V I I I : T H E MENT’OR COOKING DEMO The Inn at Spanish Bay - Master Class Culinary Stage Dubbed the “Culinary Olympics,” the Bocuse d’Or is the most respected international cooking competition, one in which the world’s best converge on Lyon, France for a marathon five and a half hour chef extravaganza in front of thousands of cheering fans. This year at Pebble Beach Food & Wine, we are honored to have representatives from Chef Bocuse’s premier culinary event join us on our Demo Stage as they showcase the skills that place them among the world’s very best.

Notes:

60 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

FIRST LADIES OF LEXUS: DOMINIQUE CRENN & STEPHANIE IZARD The Inn at Spanish Bay - Master Class Culinary Stage In partnership with our friends at Lexus, the 8th Annual Pebble Beach Food & Wine event is honored to bring you two of the U.S.’s most noteworthy female chefs –San Francisco’s Dominique Crenn of Atelier Crenn and Chicago’s Stephanie Izard of Girl & the Goat. Together, this incredibly talented duo will demonstrate the techniques and share the pro tips that have earned them a place in this very special category of America’s most lauded chefs. Their delectable bites will be paired with pours of your favorite wines! This event is an annual crowd favorite and will surely sell out fast, so make sure to sign up early to save your spot at this oncein-a-lifetime experience.

Notes:

2015 | PBFW 61

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

M A U D E ’ S S E A S O NA L S T O R I E S WITH CHEF CURTIS STONE The Inn at Spanish Bay - Master Class Culinary Stage Australian superstar Chef Curtis Stone will be joining us for the Eighth Annual Pebble Beach Food & Wine and we are thrilled to welcome this international sensation. Riding high off the success of his latest Los Angeles restaurant, Maude (Eater LA’s Restaurant of the Year & LA Weekly’s Best New Restaurant), Chef Curtis will lead us through a demonstration of the culinary techniques with considerable personal charm that have made him one of the hottest names in food today. Turn off the TV and come meet him in person at this only-atPebble Beach opportunity!

Notes:

62 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

P U R E P O R K AW E S O M E N E S S W I T H AT L A N TA’ S KEVIN GILLESPIE The Inn at Spanish Bay - Master Class Culinary Stage Young, talented and on fire in the food world, Atlanta’s hometown chef hero Kevin Gillespie makes his Pebble Beach Food & Wine début in our Cooking Demo Pavilion. Known for his soulful southern cuisine at Woodfire Tavern and at his 2013 hit restaurant Gunshow, Gillespie won over fans on Top Chef too. We’re thrilled to welcome him as he brings his signature style of food-made-fun to Pebble Beach.

Notes:

2015 | PBFW 63

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JOSÉ GARCES AND THE ART OF THE IRON CHEF The Inn at Spanish Bay - Master Class Culinary Stage Truly a “chef’s chef,” José Garces is one of the most admired names among his peers. His flawless kitchen technique and creative plating helped him to win the coveted “Iron Chef” title and with more than a dozen restaurants in seven cities across the US, his business acumen is even more impressive. We are very honored to welcome this remarkable chef to the Cooking Demo pavilion at Pebble Beach Food & Wine, our very own Kitchen Stadium, where fans will have a chance to watch the legend in action.

Notes:

64 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RAMEN 101 WITH CHEF MORIMOTO The Inn at Spanish Bay - Master Class Culinary Stage A long-time friend to Pebble Beach Food & Wine and one of our very favorites, Masaharu Morimoto returns to the Cooking Pavilion for our eighth year to teach us the basics of ramen! With a ramen Renaissance taking off across the US, you’ll have a chance to learn how to prepare this classic noodle dish from scratch. An Iron Chef like no other, Morimoto’s formidable skills have made him a Food Network sensation and we’re proud to offer our guests an opportunity to get up close and personal with this remarkable chef.

Notes:

2015 | PBFW 65

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Coastal Luxury Catering

Special Events ~ Weddings ~ Corporate Functions Full Service Catering & Event Planning

info@clm-ca.com • 95 Prescott Avenue, Monterey, CA 93940 • 831.324.0771

2015 | PBFW 67

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

On Top of the World’s Finest Cuisine!

400 + MicroGreens, Petite™ Greens, Edible Flowers & Related Items

Micro Sorrel Bitter™ with King Crab, Gala Apple, and Lemon Oil. Chef Shola Olunloyo www.freshorigins.com

EVENT PLANT RENTALS PLANT LIGHTING EVENT DESIGNER ANDY CIANDRO 831 659-9482 www.carmelplanttenders.com 68 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

I N T O T H E V I N O U S V A U LT:

Building a Wine Collection Written by Shayn Bjornholm

All vinaceous roads lead to Our Very Own Wine Cellar. While most pleasure is had drinking what one purchases within 48 hours, be it from an intelligentlystocked favorite wine shop or a sommelier in a 3-Star Michelin, it isn’t long in an aficionado’s arc before an inexplicable urge starts coursing. Whether due to the romantic notion that all wines are better with age, the intellectual curiosity for how one bottle might progress over time or the base need of collectors of any kind to own what delights them, a room holding a treasure trove of our very favorite producers’ best vintages on their bottle sides for years is the natural order of things for a wine lover. Collectors come about this fascinating and - admit it! - habitforming activity in all manners. Whether you are a slow build, dink-and-dunk grazer of single bottles you happen come across in everyday life or an investor eyeing a thirty year plan with sights on vintage evolution of only the rarest offerings, the kernel of truth always becomes, “What do I put in my cellar?” It is a simultaneously thrilling and vexing proposition. One gets to a position in life graced enough to have the time and wherewithal to pursue a (generally) luxury lot of liquid. What a gift! As the saying goes, though, be careful what you wish for. The opportunities are infinite. The product, which changes a thousand ways over time, is complex. Our very own tastes are ever developing. Many a wine lover who is just beginning their wine cellar turns into the child who can’t wait to get to FAO Schwartz…but morphs to stone in the face of a thousand different teddy bears. You can’t go wrong – they’re all toys, right? This is an article for wine lovers who want to drink what is in their cellar over time, not for those interested in trophy cases or investing in wine solely for trade

(worthy pursuits, too, but different altogether). To help those in all phases of their personal wine cellar building, I polled a small group of friends who have helped all manners of collectors over the past 25 years for some perspective and advice. What do they do when someone approaches them with this dream? Fair warning: there is no correct answer. You will be alternately frustrated and delivered, bored and surprised, confident and confused as you build your cellar. Figuring Out What You Like Now… And Will Like In Twenty Years Taking stock of your current tastes is the first step – one that leads to purchasing wine for near-term (in the next five years) enjoyment. Most advisors want to know what a client thinks of a swath of varying wine styles. Paul Roberts MS, General Manager of Colgin Cellars in Napa Valley and former Wine Director at The French Laundry and Per Se, says, “I match wines to an individual personality. How excited are they by a certain wine? Drinking it with them, either by having served them on the floor or in more a more organized setting in a cellar or tasting room, is vital.” How does one figure out what your tastes are? Start with a list of wines you remember really liking recently. Then, step outside the box and try regions you don’t know anything about; this is where the knowledge of comparative tasting comes about. Peter Granoff MS, owner of Ferry Plaza Wine Merchant and Oxbow Cheese & Wine Merchant, sees this every day. “Taste. Taste. Taste. A group of New World Chardonnay lovers came in the other day. I offered them a taste of 2012 Patrick Piuze Premier Cru Chablis – about as opposite of New World Chard as there is – and they loved it so much they bought my entire allotment!” As much of our tastes for a particular wine have to do with our emotional

As much of our tastes for a particular wine have to do with our emotional connection to the time and place we drink it, for better or worse, it is key to create experiences with new wines.

2015 | PBFW 69

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

If you do plan on aging your wine for more some risks. connection to the time and place we drink it, for better or worse, it is key to create experiences with new wines. “Travel. Spend a year buying single bottles in regions that interest you. See every winery you can and figure out what they do to make their wines tastes so good to you personally,” proffers Brahm Callahan, Wine Director of Grill 23 in Boston and consultant with clients possessing cellars with worth in the eight figure range. “Acquisitions should be parallel to your own learning about wine.” One of the biggest mistakes people make is not realizing that their tastes are going to change. Diversify. As Roberts reminds, “Temper your initial excitement. Buying heavily in only one region may have you ending up with a lot of wine you no longer love someday.” Believe it or not, a theme arises in most wine lovers. “Almost everyone winds up in the Old World,” says Mannie Berk, cellaring consultant for The Rare Wine Company in Connecticut for over 20 years. “The great New World regions like Napa Valley remain popular, but at some point, people start adding Red Burgundy, Piedmont, Champagne, and Rioja.” If you do plan on aging your wine for more than ten years, you will have to take some risks. Try as many aged wines as you can today to see what generally happens to them at 5, 10, 15 and 25 years. Some wines gain complexity with age, some fall apart and some evolve into flavors you don’t enjoy. Leaning on those based upon tannins, sugar and acid generally guarantees better longevity. Regardless, those which end up thrilling make those which don’t worth the shot. A final word: know that you may not need to drink your current “favorite” to enjoy what is in your cellar. Appreciation takes many forms. Just because you are “into” Picasso right now doesn’t mean Van Gogh won’t thrill, too. Simple Considerations • How much do you think you will realistically drink (or serve) over the lifetime of the cellar? Unless you plan to will it to your children, this is a real issue. • Figure out your budget. How much do you have to spend? Also, investigate insurance on your investment. • How much room does your cellar have for wine? Whether a beautifully designed, low-lit shelving masterpiece in your west wing or a dusty, box-stacked storeroom in an industrial warehouse district, figure out how many bottles you can fit at one time. • Make sure your cellar is appropriate to age wine in – and physically sound against emergencies. Granoff says one simple fix would have saved Oxbow Cheese and Wine merchant 90% of their open-shelved standing inventory in the recent Napa Valley earthquake – a metal wire! Hurricane Sandy flooded respected New York City wine storage companies, destroying labels and (sometimes) bottle contents. • Don’t fill it all at once. Build as you learn what you love. • Don’t chase scores and famous producers alone. They are often at an inflated premium. • Find reliable sources. There are no guarantees, especially as you get beyond 20 years of age. Fraud is still relatively rare (some estimate around 5% sold on the secondary market), but a growing issue for the most coveted bottles. Direct from producer is the only guarantee of authenticity. The Rare Wine Company and its ilk, major auction houses and cellar consultants stake their reputation on having longstanding relationships with suppliers. Berk exclaims, “Every bottle has the ability to embarrass us!” They also have skill in recognizing counterfeit bottles, either physically (those who have seen more of the same bottles can pick out the fakes rather quickly

70 PBFW | 2015

– some are obvious, some extremely subtle) or theoretically (hmmm…Château d’Yquem didn’t release a 1961…). Callahan avoids auction houses when sourcing wines for clients. “The vetting structure there can be unreliable. I would rather enter a cellar myself, spot check bottles and trust my experience with similar wines.” • “Anything you plan to age, make it something you can’t replace with the same amount of money,” advises Berk. Resale value and cellaring costs come into play even for those who intend to drink their cellar dry. Changing tastes, life circumstances, finances…all manner of issues may arise which end with you selling a portion of your cellar. For wines you buy deep into, make them from classic, high-resell regions and producers with a history of resale value retention and/or appreciation (see below). However, there are cycles in the wine industry. Recent stratospheric price increases in all classic wine regions have caused pause in the buying habits of those worried that they are over-inflated; but, try telling that to those selling their case of 1982 Lafite-Rothschild today for $50,000 (as compared to a then-exorbitant $1,500 when purchased in 1985). • Pay the consultant premium if you aren’t a wine professional; they have spent years considering the issues mentioned above and can guide you. • “Enjoy, replenish, repeat.” Drink up! More wines are drank “over the hill” than “too young” when it comes to cellaring. Especially if you have multiple bottles: see how they are progressing – they will give you an indication of where that wine, and others from the same producer or vintage or region, is in its – and your – drinking development. Does Region Matter? Producer? Bottle Size? Vintage? Bigger bottles generally age more gracefully and for longer. They are rarer and hold higher resale value. They are more impressive to collectors. Certain wines benefit more: Tête du Cuvée Champagne, Grand Cru Red Burgundy, and Red Bordeaux come to mind. “Beware the age-worthy pitfall,” says Chris Miller MS, recent Wine Director of Spago in Beverly Hills. “Some of these wines, especially in Jeroboam and bigger formats from very structured vintages, are projected to peak 50 years from now!” Are there regions every cellar should have? Again, this is subjective and should be guided by personal taste. Knee-jerk reactions list the same wines mentioned in the large bottle discussion as safe bets for any wine lover’s drinking development: Bordeaux, Burgundy, Champagne and Napa Valley. Anthony Anselmi MS, who also works with The Rare Wine Company, loves to take people off the beaten path. “If they are looking for amazing wines ‘The 99%’ can afford, look to Chablis, Rioja, Northern Rhône and German or Austrian Riesling.” The jury is out on the next big region, but Barolo and Barbaresco seem primed to follow Burgundy into stratospheric prices given the quality, aging ability and limited quantity of the best single vineyards. The wine cited as most indicative of a collector buying for passion over reputation? Madeira. Are there regions to avoid? Some regions which have historically aged well, like Grand Cru White Burgundy or Napa Valley Cabernet Sauvignon, need to be drunk younger these days. Generally, warm region wines like Châteauneuf-du-Pape and Barossa Valley Shiraz need to be revisited sooner, as alcohol levels don’t lessen as do acid and tannin, leaving “hot” wines if not impeccably made. As for producers, that is a titanic Pandora’s Box. Anselmi says, “Go to the super

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

than ten years, you will have to take classic producers of a region. In Barolo, cellar Giuseppe Rinaldi and Giacomo Conterno over La Spinetta – they have a longer history of gaining complexity with aging.” Learning who these are in each region is something that comes with time or paid expertise. For Châteauneuf-duPape? Rayas or Beaucastel. Chambertin? Rousseau. Ribera del Duero? Vega Sicilia. Napa Cabernet Sauvignon? Diamond Creek Vineyards or Colgin Cellars. Name a great wine area, there will be great producers to collect. Reputation of vintages, largely determined by wine media and auction houses, are generally built on sound understanding of quality, balance and, in the case of wines which are expected to improve, aging ability. While some may observe that the most highly lauded are often the ripest, most impressive in youth but with greater potential to age quickly, these are safe bets overall. As with highly rated specific wines, they will also come at an inflated premium. There are gems to be had in “off” vintages, often at lower prices. Looking for these becomes a sport in its own right. This writer has enjoyed the less heralded 1993 Grand Cru Burgundies as much or more than the highly lauded 1990 Grand Cru Burgundies, for instance – often at a fraction of the price. Love What You Love I wondered aloud about the most amazing bottles these professionals have encountered in their visits amongst some of the world’s greatest wine cellars. Most cite wines they love, and not always for the obvious reason of it being legendary or incredibly rare. Whether it be Champagne Lèchere’s “Orient Express Cuvée” for Callahan, a 1740’s Bual Madeira for Berk, the 1980 (a supposedly thin, light, early-drinking vintage for Red Burgundy) Henri Jayer Échezeaux for Miller or a 1929 Beaujolais (producer forgotten) in magnum for Roberts, there were stories behind them. Certainly, 1945 Domaine de la Romanée-Conti La Tâche or 1900 Haut-Brion “directt from the Château” are impressive in theory and the glass. But in practice, their greatest impressions were about wines which struck a personal chord. Therein lies the only thing any of us collecting wine need know: it only has to be world’s greatest wine cellar to us. Explore. Take the good and the bad. All good lessons are learned through living them, and be thankful we get to. The wines we put in our cellar are (delicious, probably somewhat expensive, often emotionally charged, but ultimately) toys, after all!

2015 | PBFW 71

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

US Foods proudly sponsors the Pebble Beach Food & Wine

At US Foods, expertise and commitment to your success go beyond simply helping to put the highest quality food on the plate. We do whatever it takes to ensure you reach your goals and keep your guests coming back.

72 PBFW | watch 2015

us on youtube

like us on facebook

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

The

CHEFS For a chef, their art is not a profession,

it’s a culinary obsession. Their raison d’etre: A perpetual pursuit of perfection on a plate. These stalwarts snare fivestar ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or

rebuild,

entirely.

re-purpose

Abracadabra:

and

redefine

Your

palate

and

point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Pebble Beach,

our chefs make

anything possible.

2015 | PBFW 73

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

MATTHEW ACCARRINO

Matthew Accarrino is the chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. Growing up Matthew dreamed of being a pro cyclist. After a leg injury that left him learning to walk again and a long recovery, he found his other life’s passion, cooking. His culinary style draws inspiration from his Italian heritage, personal experience and classical training. In the kitchen Matthew takes full advantage of the bounty of California ingredients present. This includes a strong belief in direct sourcing, producing, and at times playing a role in the creation of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful. Under his direction, the restaurant was recognized with a Michelin star in the 2013-2015 guides. Since his arrival, Accarrino has been named a Star Chefs “2010 Rising Star” and in 2011 he took top honors at San Francisco’s Cochon 555 competition. Accarrino has been nominated consecutive times by the James Beard Foundation as a semi-finalist for “Best Chef: West.” Food & Wine Magazine selected him to for the prestigious “Best New Chef” award in 2014. Accarrino co-authored and his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012. Today Matthew remains an avid cyclist and always enjoys opportunities to combine his two passions, cooking and cycling. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA

HUGH ACHESON

Hugh Acheson is the author of the James Beard Award Winning cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen and chef/owner of the Athens, Georgia, restaurants Five & Ten and The National, the Atlanta restaurant Empire State South, and the Savannah restaurant The Florence. Hugh’s cookbook titled A New Turn in the South: Southern Flavors Reinvented for Your Kitchen published by Clarkson Potter in 2011 won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His second cookbook is Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks. Food & Wine Magazine named him Best New Chef in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11, and 12. He lives in Athens with his family. 1.) FRIDAY, APRIL 10 10:00 AM - TIPS FOR A BEGINNER FROM A STAR CHEF FEATURING FOOD & WINE’S DANA COWIN & CHEF HUGH ACHESON

74 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RON ARGUELLO

Sometimes people find their passion later in life…..having made thin crust pizza at home with friends was the only experience this couple had. It was just over 5 years ago that Ron Arguello (a food broker) and his wife Julie (commercial insurance broker) went to a wine release party up in the Shenandoah Valley that was catered by a mobile wood fired pizza oven out of Sacramento. The pizza was great but it was the oven that Ron had his eye on. “I took one bite and I was not only hooked on the pizza but the idea of catering to wineries and private parties” and that is what he and his wife have been doing ever since. The passion continues to grow with every event they do. After taking a 4 day class in Boulder, CO Ron learned the workings of the oven and catering business and there was no hesitation to purchasing the oven. When the owner of the company looked at me and said “Everybody loves pizza” it was then I said “Let’s do this”. “Our proudest moment was able to give back”, Ron said. NBC aired a program on Bay Area Proud on Dec 2nd titled “Pizza Maker Pays it Forward”. Soleil WFP provided dinner for 90 guests of the Ronald McDonald House at Stanford for the families of sick children…. “Even though we brought a smile to these families faces you can see the pain in their eyes on what they are going thru.” They will continue this journey with passion, professionalism and respect for the craft. 1.) THURSDAY, APRIL 9 8:00AM-2:30PM – CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT PEBBLE BEACH GOLF LINKS 2.) FRIDAY, APRIL 10 9:00AM-3:30PM – THE LINKS AT SPANISH BAY GOLF TOURNAMENT

PETER ARMELLINO

Chef Peter Armellino began cooking professionally in New York when he was 17 years old. Following stints at both Gotham Bar & Grill and Grammercy Tavern, he came west and landed a sous chef position at Jardinière, where he worked with Chef Douglas Keane. His resume also includes working with Chef Laurent Manrique at both Campton Place and Aqua. Chef Traci des Jardins brought Chef Peter along with her to the set of Iron Chef, where they made easy work of beating the orange clogs off of Mario Batali in “Battle Shrimp.” Under Chef Armellino’s leadership, The Plumed Horse in Saratoga has been added to the very short list of Northern California restaurants to lay claim to a coveted Michelin Star. He also carries the title of “Best Chef in The South Bay.” The Plumed Horse’s Executive chef and partner Peter Armellino’s quintessentially California food is luxurious and refined. The list of 1,800 wines from around the world is encyclopedic and the service is formal but friendly. Named the “Best New Restaurant in 2008” by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. With one Michelin Star, this contemporary Californian restaurant features a seasonal menu using the highest quality ingredients, including sustainably sourced fish and shellfish, and local and organic produce. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 6:30 PM - MICHELIN 101:STARS OF THE VALLEY

2015 | PBFW 75

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TONY BAKER

Chef Tony Baker started his career in England. Following graduation from culinary school in Bristol, Tony worked in several highly acclaimed restaurants around the country including: Hintlesham Hall and Lucknam Park Hotel, moving to the US in 1994. Chef Baker’s commitment to sustainable ingredients and local purveyors has earned him praise and acclaim on a national level. Chef Baker’s awards and accolades are extensive from the United Fresh Produce Excellence award, American Culinary Federation’s “Celebrated” Chef of the Year award, Edible Magazine Chef of the year - Monterey and many others. The celebrated local Chef, local radio voice, and television personality with appearances among others on “View From the Bay”, “Bringing it Home”, “The Rosy Chu Show” and a national television endorsement for the “Ove Glove” is doing his part to help elevate the nation’s culinary standards. Baker’s Bacon, Chef Baker founded his own brand of bacon in 2011 Baker’s Bacon. “I found a need for truly hand crafted British style dry cured farmhouse back bacon, from quality natural pork” After months of testing, he now makes three forms of his bacon and sells primarily to the foodservice industry in California, as well as via mail order at www.bakersbacon.com 1.) FRIDAY, APRIL 10 3:30 PM - BACON AND BOURBON: MATRIMONIAL BLISS 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

ROB BAKER

Chef/Owner Robert Baker of Meand theHound Memphis Barbecue was born and raised in Memphis TN...where pig is king. After 10+ years of participating in Memphis in May World Barbecue Championship good fortune would bring him to beautiful Monterey CA where he is trying to share his love of low and slow smoking. Using 100% fruit woods from only local orchards (apple,apricot and peach mainly) the meat is never injected,marinated or basted...just 20+ hours of fruit wood smoke and family recipe dry rub applied before entering the smoker. The smoker isnt even opened until appx 18 hours of smokin. If your lookin....it ain’t cookin! When the meat is hand pulled at time of serving it then and only then gets a shot of family recipe vinegar sauce..never gets a bath in sauce--that’s a sin...ENJOY 1.) THURSDAY, APRIL 9 8:00 AM - CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS

76 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ANDRÉ BIENVENU

André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009. Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team. 1.) THURSDAY, APRIL 9 8:00 AM - CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS 2.) FRIDAY, APRIL 10 12:00 PM - DINING AROUND - FOUR CORNERS OF AMERICA

ABRAM BISSELL

Chef Abram Bissell grew up in a small fishing community within the Florida Keys, where immersion in the local bayman culture instilled within him a respect for the provenance of the meals upon our plates. After graduating from the New England Culinary Institute (NECI) in Montpelier, Vermont, Abram worked at the acclaimed Boston restaurant L’Espalier before heading west to Post Ranch Inn’s Sierra Mar Restaurant in Big Sur, California. After that, Abram set off for New York, where he began his first tour in The Modern’s kitchen and was eventually tasked to oversee the kitchen for the Private Dining Room. A year later, Abram moved to Eleven Madison Park, where he went on to earn the title of Executive Sous Chef and was a crucial part of the team that helped the restaurant achieve three Michelin Stars, four New York Times stars, and a membership within Relais & Château. After that, Abram was appointed opening Chef de Cuisine of The NoMad Restaurant in 2012. In 2014, Abram made a welcome homecoming to The Modern, returning as Executive Chef. 1.) FRIDAY, APRIL 10 6:30 PM - NEW YORK, NEW YORK: A TASTE OF THE BIG APPLE 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 77

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ELIZABETH BLAU

Elizabeth Blau’s impressive food service career spans nearly three decades. Widely credited with transforming Las Vegas into a world-class culinary destination, she continues to lead the industry with her innovative and fresh approach to hospitality. Blau parlayed her extensive experience and expertise in the restaurant industry to found Blau & Associates in 2003. She adeptly assembled a team of experts and turned the firm into one of the foremost restaurant development companies in the field. Blau & Associate’s client list reads like a Who’s Who of hospitality: Celebrity Cruises, Destination Hotels and Resorts, the Kor Group, One and Only Resorts, Montage Resorts, Paragon Gaming, the Ritz Carlton Hotels and Resorts, Trump Casinos, Viceroy Hotels and Resorts and Wynn Resorts, among many others. Blau also maintains partnerships in numerous Las Vegas ventures. Her portfolio includes favorite like Honey Salt, Simon Restaurant & Lounge with partner Kerry Simon, Made LV, and Buddy V’s Ristorante with “Cake Boss” Buddy Valastro. Her fifth Las Vegas venture, Andiron Steak & Sea, is scheduled to open in the beginning of 2015. Blau has been recognized for her work both for the restaurant community and Las Vegas with numerous awards including the Maitres Cusinier de France Dame de L’Anne, UNLVino Dom Perignon Award of Exellence, Food Arts Silver Spoon, and Dream Builder of the Year from the I Have a Dream Foundation, Las Vegas. 1.) SATURDAY, APRIL 11 6:30 PM - DYNAMIC DUOS: LOVE IN THE KITCHEN

MATT BOLTON

A California native raised in Hollister and San Juan Bautista, Chef Matt Bolton was immediately drawn to cooking during his first job as a dishwasher in a steakhouse at the age of 15. He never considered another career, and continued gaining culinary experience right out of high school. In 2000, Bolton began working with notable Chef Cal Stamenov at Bernardus Lodge as Sous Chef for Marinus Restaurant. After almost 6 years of working under Chef Cal Stamenov, he would go on to acquire the reins at The Covey at Quail Lodge as Chef De Cuisine. From there, he enjoyed the legendary coastal view as Executive Chef of Pacific’s Edge at The Highlands Inn. Bolton’s cuisine is a celebration of the Monterey Peninsula and spotlights the treasure trove of local fisherman, foragers and farmers. Sitting where land and sea literally collide, The Intercontinental, The Clement Monterey emanates a coastal lifestyle. The dining room offers scenic grandeur, in tandem with menus that weave the region’s agricultural, viticulture, ranching and marine histories. In support of the sustainable seafood movement and neighboring Monterey Bay Aquarium, his menus are built around the products recommended by the National Seafood Guide. From the James Beard House to The Chefs’ Holidays at The Ahwahnee and Pebble Beach Food & Wine, cooking has given Matt Bolton the opportunity to support charitable efforts and community based organizations. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

78 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

DANIEL BOULUD

Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud, Boulud Sud, Café Boulud, db bistro moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, a Relais & Châteaux restaurant. Outside of New York, Chef’s seasonal French-American cooking is found in Las Vegas, London, Singapore, Miami, Montréal, Palm Beach, Toronto, Washington DC and Boston. Daniel Boulud is the author of nine cookbooks, including his recent My Best: Daniel Boulud (Ducasse Books, November, 2014) and DANIEL: My French Cuisine (Grand Central Publishing, October 2013), the recipient of multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” and was named a Chevalier de la Légion d’honneur by the French government. He is a generous supporter and Co-President of Citymeals-on-Wheels and is also Chairman of the Bocuse d’Or USA Foundation. 1.) FRIDAY, APRIL 10 12:00 PM - PARDON MY FRENCH: LEXUS CHEFS TABLE LUNCH WITH CHEFS DANIEL BOULUD & DOMINIQUE CRENN 2.) FRIDAY, APRIL 10 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER 3.) SATURDAY, APRIL 11 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER

JEAN-PAUL BOURGEOIS

Growing up in the small town of Thibodaux, Louisiana in a family that practiced seasonal rituals such as catching catfish, duck hunting, making fig preserves, and cleaning shrimp, Jean-Paul grew up surrounded by vibrant Southern cuisine. After graduating from John Folse Culinary Institute at Nicholls State University, Jean-Paul worked at Étoile restaurant at the Domaine Chandon winery in Napa and then moved to San Francisco to become opening sous chef at EPIC Roasthouse under Chef Jan Birnbaum. In 2007, Jean-Paul moved to the island of St. Thomas, where he served as sous chef of two local restaurants and developed a true passion for soul food. In early 2009, Jean-Paul headed to New York City, where he joined the Maialino team three months after Union Square Hospitality Group opened the Roman-inspired trattoria in Gramercy Park. Over his four years at Maialino, Jean-Paul was promoted several times, and was named Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel in 2013. In 2014, Jean-Paul became Executive Chef of Blue Smoke Enterprises, which includes Blue Smoke, Jazz Standard and Blue Smoke On The Road. He is also responsible for the culinary program at Porchlight, USHG’s new Southern-inspired bar slated to open in the fall of 2014. 1.) FRIDAY, APRIL 10 6:30 PM - NEW YORK, NEW YORK: A TASTE OF THE BIG APPLE 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 79

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BRAD BRISKE

Bradford Briske is the chef at La Balena, one of Carmel-by-the-Sea’s newest and most premiere restaurants. As the chef he is responsible for locating the freshest, most local and nearly always organic ingredients that is then transformed into hand made cuisine. Bradford, La Balena and his recipes have been mentioned recently in the Edible Monterey, Monterey County Weekly and with Route 1 Farm. Before connecting with Anna and Emanuele Bartolini, Bradford was introduced to the local food community through Gabriella Café in Santa Cruz, after which he contributed to the opening of Main Street Garden in Soquel. After only being open for one month La Balena was voted the best new restaurant in Monterey County Weekly. Learning through experience since 2005 after graduating from the Natural Gourmet Institute in Manhattan, Bradford continues to make honest, wholesome loving hand prepared food as if you were family and sitting at his table. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

WILLIAM BURNS

William grew up in Connecticut and naturally made his way to New York City to attend the prestigious French Culinary Institute where he graduated in 2007. While in New York City, Chef Burns had the opportunity to be behind the stoves at such world class restaurants as Le Bernardin and 11 Madison Park. In 2008, William found his way out West and went on to work for The Ritz-Carlton, Laguna Niguel, where he worked under renowned pastry chef, Jeff Lehuede. William then transferred to the Ritz-Carlton, Lake Tahoe to work for one of his culinary inspirations, Traci Des Jardins. Through Traci’s guidance, Chef Des Jardins turned William on to the true spirit of California cuisine. William began working at Moody’s in 2011 and quickly became Sous Chef. Through his hard work, talent and dedication, William, at the age of 27, was promoted to Executive Chef in 2012. Chef Burns fell in love with the abundance of high quality ingredients and opportunity to have working relationships with farmers, ranchers and artisan cheese makers, to produce high quality meals straight from their farms to Moody’s diners. William is excited to give Moody’s diners an exceptional experience every time with new and innovative dishes that offer only the freshest, in season and highest quality ingredients available. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

80 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KIM CANTEENWALLA

Chef Kim Canteenwalla’s experience can be described as nothing short of diverse. Principal and co-founder of Blau + Associates, along with wife Elizabeth Blau, he is also chef-owner of the successful Honey Salt restaurant in Las Vegas and chef partner of Buddy V’s Ristorante, a casual Italian collaboration between himself, Blau, and Buddy “The Cake Boss” Valastro. His two new projects – the recently opened Made LV, a modern American tavern, and Andiron Steak & Sea, a Thomas Schlesser-designed restaurant – add to the mix of culinary offerings at the skilled hands of Canteenwalla. Canteenwalla has participated four times in the Best Hotel Chefs in America series at the James Beard House in New York, and in 2005 teamed up with celebrity chef & partner Kerry Simon on Food Network’s Iron Chef America for a rousing victory. He eventually became executive chef & managing partner, along with Blau, of Society Café at Encore which was named one of the “Best New Restaurants of 2009” by food critic John Mariani. When not in the kitchen, Canteenwalla serves on the Culinary Council of Three Square, a Las Vegas-based food bank dedicated to feeding the hungry, and assists Communities in Schools of Southern Nevada & Child Focus with charitable endeavors. In 2009, the I Have A Dream Foundation of Las Vegas named Canteenwalla Dream Builder of the Year. He enjoys golfing & visiting national parks with his wife, son and the family dogs Brookie & Dodger. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 6:30 PM - DYNAMIC DUOS: LOVE IN THE KITCHEN

FLOYD CARDOZ

Floyd Cardoz brings his bold, flavorful cooking to White Street, a new TriBeCa restaurant where he is the executive chef/partner. Prior to opening White Street, Cardoz worked with restaurateur Danny Meyer for 17 years at acclaimed restaurants Tabla and North End Grill in Manhattan. He is a four-time James Beard Award nominee who won Top Chef Masters in 2011 and used his winnings to create the Young Scientist Fund, a charitable organization that enables students to work alongside researchers to develop treatments. Cardoz is the author of One Spice, Two Spice (2006, William Morrow Cookbooks) and the upcoming A Time to Cook, which will be released by Artisan in early 2016. In addition to his fine dining establishments, in 2008 Cardoz launched a line of convenient “4-Minute Meals” and “Ready to Cook” entrées in collaboration with gourmet online grocer Fresh Direct. The same year he became the culinary director and creator of Union Square Hospitality Group’s El Verano Taquería, serving authentic Mexican tacos and salsas at the New York Met’s Citi Field and Washington’s Nationals Park. He is the recipient of the first-ever “Humanitarian of the Year Award” from Food TV and Share Our Strength in honor of his continued commitment to community engagement. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 81

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

LINCOLN CARSON

A man of many talents, Lincoln Carson is the creative force behind Michael Mina’s impressive pastry spread. Twenty-five years in the making, Carson’s career boasts some of the finest establishments in the country. From Le Bernadin (3 Michelin stars) to Las Vegas’ Daniel Boulud, to curating the dessert program at all of Michael Mina’s restaurants, Carson has a resume that’d make any young chef’s head spin. With a craft born across the country, from traditional french to contemporary American, Carson is a student of experience and a limitless innovator. With a flawless technique and a flair for the creative, Carson’s approach to pastry is above all else, reverent— and boy does it show. Carson’s work contributed to the growth of the Mina group (from 6 to 18 restaurants!) from hiring and cultivating young talent to his fierce commitment to exploring new concepts. He is an active member of The San Francisco Cooking School board of advisors, and co-founder of Killed By Dessert, a national pastry event benefitting Share Our Strength’s No Kid Hungry campaign. His accolades include Dessert Professional’s “Top Ten Pastry Chefs in America,” and New York Magazine’s “Best Dessert Menu in New York.” 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

JUSTIN COGLEY

Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as executive sous chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of chef de cuisine for the last two. With delicate interplay between creativity, tradition, and respect for his ingredients, Cogley’s food is deeply unique. His style is a sophisticated balance between innovation and unwavering deference for the finest ingredients he procures. “If I had to describe my food,” Cogley says, “I would say each plate has a purpose.” Cogley’s goal is to inspire guests to enjoy a broad combination of flavors and textures. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show for four years in Asia, Australia and Europe, Cogley was exposed to new flavors and cuisines, as well as a myriad of food markets and international techniques. These culinary experiences confirmed his passion for food, travel, and good wine, and when he returned to the United States, he enrolled at the Western Culinary Institute and began working in select restaurants in Portland, Oregon. After graduating with top honors in 2005, he launched his culinary career on the team at Charlie Trotter’s. Most recently Cogley was awarded Food & Wine’s Best New Chef 2013. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

82 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CHAD COLBY

Heralded as a “meat speakeasy” by Food and Wine, and one of the best restaurant openings of 2013 by Angeleno Magazine, Bon Appetit and LA Weekly, Mozza proudly welcomed the newest addition to the corner of Melrose and Highland– “chi Spacca”. Nestled in an intimate alcove between Mozza2Go and Osteria Mozza, chi Spacca (Italian for “he who cleaves”) has become the quintessential new Italian dining experience. At the helm of this cleaver is Chad Colby, executive chef of chi SPACCA. Born and raised in Los Angeles, Colby spent his early days in the kitchens of LA staples such as Campanile and AOC before joining Nancy Silverton and the Mozza family in 2007. Since that time, Colby’s passion for all things butchery led to a devout pursuit of “snout to tail” cuisine. His “salumi nights” and “whole hog dinners” were an instant hit, and as the demand for his house-cured salumi grew, so did the concept of what is now “chi SPACCA”. In 2011, Colby won the butchery competition Cochon 555 LA, garnered a James Beard semi-finalist nod for rising star chef in 2012, and was named Chef of the year for Time Out Magazine in 2013. With Colby in the kitchen, chi Spacca has been notes as one of GQ’s 25 best new restaurants of 2014, best new restaurant in LA by Time Out Magazine, and made the cut for Los Angeles Magazine’s 75 “best restaurants” list. Colby’s cooking has been featured in the New York Times, NPR Marketplace, and Angeleno Magazine. Chad continues to develop his passion for unique takes on regional fare by travelling around the world, testing (and tasting) beyond the boundaries of common gastronomy. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA

BILL CORBETT

Thanks to extraordinary drive and a twist of fate, Bill Corbett has risen rapidly in his field and can now be counted among the nation’s top pastry chefs. After paying his dues as a dishwasher, line cook and kitchen manager Corbett met renowned pastry chef Lincoln Carson. Carson offered him an apprenticeship, and under his tutelage, Corbett quickly developed the specialty that earned him a spot as executive pastry chef at Michael Mina’s flagship restaurant in San Francisco. Corbett also worked under Sam Mason at Manhattan’s cutting-edge WD-50, where he learned modern pastry techniques. Corbett went on to sharpen his skills in posts at Manhattan restaurants Dona and Anthos. His work drew rave reviews from New York critics, and StarChefs named him New York’s 2007 Rising Star Pastry Chef. In December 2009, Corbett joined the two-Michelin-star team at Coi, where he took on the role of Corporate Pastry Chef for the Daniel Patterson Group. While with Coi, Corbett oversaw dessert menus for il Cane Rosso and helped to open Patterson’s first Oakland restaurant Plum. Bill Corbett joined The Absinthe Group in 2010 as Executive Pastry Chef, overseeing the pastry menus for Absinthe Brasserie, Arlequin Café, Boxing Room, and Comstock Saloon. Within a year, Corbett was honored with the Best Pastry Chef 2011 from San Francisco Magazine and in 2013 Bill was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 83

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

DANIEL COREY

Daniel Corey is Chef de Cuisine at Luce at the InterContinental San Francisco which earned its first Michelin star in October 2011 under his direction. Luce has maintained a Michelin star every year since through 2015. His journey began when he moved to San Francisco in 2001 to attend the California Culinary Academy. After graduating, Corey perfected his culinary talents at various restaurants on the West Coast including Downtown Restaurant in Berkeley, Wente Vineyards in Livermore and Campton Place in San Francisco working under Daniel Humm. He then went on to join the team at Luce as Chef de Partie under award-winning Chef Dominique Crenn. Corey later moved back to Southern California to work as sous chef at the Resort at Pelican Hill in Newport Beach before returning to Luce as Executive Sous Chef in 2009. At Luce, Corey builds on the restaurant’s ingredient-driven and sustainable approach to cuisine, incorporating his experience and love for California. He has cooked at the James Beard House in New York and leads an annual program at Luce called the Culinary Clash, inviting students to compete for a chance to showcase their own menu for one night in Luce’s kitchen alongside Corey. A portion of the proceeds from each dinner benefits scholarship funds at local culinary schools. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

PAUL CORSENTINO

A native of Illinois and a graduate of the California Culinary Academy in San Francisco, Corsentino’s first foray into the kitchen led him to mk The Restaurant in Chicago in 2002. In 2004, Corsentino moved to New York where he worked at acclaimed restaurants such as Bouley, Country, Alta and Rouge Tomate prior to his career defining position as the Executive Chef at the National Bar & Dining Room. Corsentino met Zakarian when he became Sous Chef at Country in 2005, where he was a member of the opening team. In 2010, Corsentino reunited with Zakarian as the Executive Chef at The National Bar & Dining Room. During the 3 years at the National, Corsentino landed runner up for Eater.com’s “Sexiest New York Chef.” He then assisted Zakarian in winning the 4th Season of Food Network’s “The Next Iron Chef, Super Chefs” in December 2011. The move to California in 2014 was inspired by the dream to cook in the seasons, the quest for fresh local ingredients and, of course, sunny winters. Corsentino joined Commune Hotels and Resorts as the Executive Chef at Ventana Inn & Spa in Big Sur. The food is representative of the location featuring ingredients such as local foraged mushrooms and wild caught fresh yellowfin tuna. In his first year at Ventana, Corsentino has put the restaurant on the map as a food destination in its own right. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

84 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHN COX

John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Insprired 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 having trained at the New England Culinary Institute in Montpelier, Vt. His success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine. From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants. Most recently, Chef Cox served as executive chef at the celebrated Carmel, Calif. restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients. The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award winning publication. 1.) FRIDAY, APRIL 10 12:00 PM - COCKTAILS & CUISINE: PAST, PRESENT AND FUTURE 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDA

DOMINIQUE CRENN

Growing up in Versailles, Dominique Crenn learned to love food early at the tables of the adults in her life: her mother, a great cook; her father, a politician with a taste for the finer things; and her father’s best friend, a well-respected French food critic. Before making history at Atelier Crenn by being the only female chef in the United States to hold two Michelin Stars, Crenn cooked the world over, including a stint as the first female executive chef in Indonesia at the Intercontinental Hotel in Jakarta. In California, Crenn worked under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for over two years at the celebrated restaurant Stars. Her résumé also boasts turns at Campton Place, 2223 Market, the Park Hyatt Grill, and Yoyo Bistro, as well as an eight year run as executive chef at the Manhattan Country Club, in Manhattan Beach. Returning to San Francisco in 2008, Crenn headed the kitchen at Luce in San Francisco’s Intercontinental Hotel where she earned her first Michelin star in 2009 and again in 2010. With honors from Esquire, GQ, and W, to name just a few—as well as countless wooed diners—at Atelier Crenn, Dominique Crenn has solidified her reputation as a modern force in the kitchen. 1.) FRIDAY, APRIL 10 12:00 PM - PARDON MY FRENCH: LEXUS CHEFS TABLE LUNCH WITH CHEFS DANIEL BOULUD & DOMINIQUE CRENN 2.) SATURDAY, APRIL 11 10:00 AM - FIRST LADIES OF LEXUS: DOMINIQUE CRENN & STEPHANIE IZARD

2015 | PBFW 85

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

GREG & GABI QUIÑÓNEZ DENTON

Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four. He started working in kitchens at age nine. Gabrielle’s passion for food developed at a young age as well, during summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador. Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from The Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco. Greg and Gabrielle met while working under Chef Hiro Sone at the Michelin-starred restaurant, Terra, in Napa Valley. Greg eventually became the first Chef de Cuisine and Gabrielle, Sous Chef. Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon. Ox Restaurant serves Argentine-inspired Portland food. In the short amount of time that Ox has been open, Ox and the Dentons have received the following recognition: 2014 Food & Wine Magazine’s Best New Chefs • 2013 & 2014 semi-finalists of the James Beard Foundation Annual Awards for Best Chefs • Northwest and Best New Restaurant in America • Winner of Esquire Channel’s Knife Fight 2014, Battle Eel, Greg Denton vs. Jason Wilson • The Oregonian’s Restaurant of the Year 2013 • Top 50 Best New Restaurants by Bon Appetit Magazine • 2012 Portland Restaurant of the Year Award by Eater.com • Ox Restaurant Cookbook due in stores Spring of 2016 1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA 2.) SATURDAY, APRIL 11 6:30 PM - DYNAMIC DUOS: LOVE IN THE KITCHEN

JOSH DELLAR

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

86 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JUSTIN DEVILLIER

Justin Devillier was raised in a small beach town in California’s South Orange County. He spent summers fishing for Yellowtail and Albacore tuna, and in the fall and winter he would dive for lobsters just steps from his front door. This bounty of local seafood inspired Justin to enter the culinary industry. In 2003, Devillier moved to New Orleans and cooked in the kitchens of Bacco, Stella and Peristyle. While at Peristyle, he worked with Chef Anne Kearny-Sands and learned the intricacies of French cuisine. Devillier joined the La Petite Grocery team in 2004 and became sous chef a year later. After Hurricane Katrina, he helped re-build La Petite Grocery’s infrastructure by managing the daily specials and training new line cooks. In February 2007, he was promoted to executive chef and named a 2008 “Chef to Watch” by the Times-Picayune. In 2009, the New Orleans City Business Culinary Connoisseurs named him one of the city’s best chefs and also recognized La Petite Grocery as the “Best Neighborhood Restaurant”. Justin and his wife Mia bought La Petite Grocery in 2010, and he has since been named a James Beard Award finalist for Best Chef: South in 2012, 2013, and 2014. In March 2014, Justin and the team at La Petite Grocery proudly celebrated 10 years of operation at the restaurant. His new restaurant Balise, named for the first settlement at the mouth of the Mississippi River, will open in early 2015. 1.) THURSDAY, APRIL 9 9:00 PM - THURSDAY AFTER HOURS PARTY 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

LISSA DOUMANI

Hiro Sone and Lissa Doumani have been capturing the hearts and appetites of Northern California diners for nearly 20 years. In 1988 the husband and wife team opened Terra, a world-class dining destination in Napa Valley. Today the intimate restaurant still showcases seasonal menus that blend local ingredients and the flavors of southern France and northern Italy with his refined Japanese sensibility, and the couple’s travels, tastes, and passion for exceptional dining. In 2003 Hiro received the James Beard Award for Best Chef in California and in 2008 Lissa received the James Beard Award for Outstanding Service. In 2005, Sone, with Doumani, embarked on a mission to bring their worldly cuisine to San Francisco in the St. Regis Hotel. They opened Ame, which reflects the level of passion revered at Terra, plus distinctively Japanese and San Franciscan influences. The hot spot with a striking sashimi bar and an extensive raw menu. Since opening Ame, which means rain in Japanese, it has been flooded accolades from local and national press. Terra was recognized by Michelin and received One Michelin Star in the inaugural edition of 2007, and has continued to receive a Michelin Star each year since Ame received its first Michelin Star in 2008 and has continued to receive a Michelin Star each year since. In August of this year Hiro and Lissa will open Urchin, a Modern French Bistro in the Mission district of San Francisco. 1.) SATURDAY, APRIL 11 6:30 PM - DYNAMIC DUOS: LOVE IN THE KITCHEN

2015 | PBFW 87

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

NICK ELMI

Nicholas Elmi is the chef/owner of Restaurant Laurel in South Philadelphia. Laurel has garnered national attention in a short amount of time, opening in November of 2013. Awarded three bells from award winning critic Craig Laban of the Philadelphia Inquirer, three and a half stars from Trey Popp of Philadelphia magazine and named a semi finalist by the James Beard Foundation for Best New Restaurant in America. This 22 seat gem continues to delight critics and neighbors alike on a small street in South Philly known as East Passyunk Ave., named one of the top ten “Foodie Streets in America” by Food and Wine. Chef Elmi is a graduate of Culinary Institute of America and native of West Newbury Massachusetts. Nicholas Elmi has worked in some of the top restaurants on the east coast (Le Bec Fin, Union Pacific, Oceana) and the world (Guy Savoy, Paris). Chef Nicholas Elmi and Laurel now focuses on French inspired American Cuisine with a focus on regional tradition and contemporary flavors. Nicholas Elmi is the winner of Season 11 of Bravo’s Top Chef series. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 10:00 PM - SATURDAY AFTER HOURS PARTY

DMITRY ELPERIN

Chef Dmitry Elperin graduated from the prestigious Culinary Institute of America in Hyde Park, New York and went on to train with some of America’s finest chefs. In 2007, Dmitry joined the team at The Village Pub in Woodside, CA as the executive chef. The Village Pub’s exclusive partnership with a private five-acre farm, SMIP Ranch, located in the hills above Woodside allows Elperin to carry on “The Pub’s” tradition of serving pristine cuisine. Dmitry’s hyper-seasonal menu is based upon custom grown, fresh-picked produce from the farm. Since opening its doors in the summer of 2001, The Village Pub has received local and national praise. For the past seven years, Dmitry and his team have been awarded a highly coveted star from The Michelin Guide. In 2013, the wine program received a “Grand Award,” Wine Spectator magazine’s highest honor. 1.) SATURDAY, APRIL 11 6:30 PM - MICHELIN 101:STARS OF THE VALLEY

88 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JUSTIN EVERETT

Justin Everett became Executive Chef of Murray Circle in 2011. A longtime Bay Area resident, Justin worked in acclaimed California wine country kitchens before Cavallo Point, including Bouchon in Yountville, Auberge du Soleil in Rutherford, and El Dorado Kitchen in Sonoma. Besides numerous accolades, including Best Chef of Napa/Sonoma for 2010, Justin is well-known for his handcrafted charcuterie and whole-animal cooking. He describes his food as “ingredient-driven” due to long-standing relationships with local farmers, winemakers, ranchers, fishermen and other artisan producers. Blending both classic and modern cooking techniques, he respects the growing seasons and sources the best ingredients. The result is a complex combination of flavors and textures that enliven each dish. Justin also continues his longtime dedication to social responsibility. He has been instrumental in launching The Conscious Kitchen – the first local, organic, seasonal and sustainable food program in Sausalito Marin City School District. Begun in 2013, the collaboration began with Justin, Teens Turning Green, and Good Earth Natural Foods. Its goals are to ensure children have access to healthy, nourishing food, thereby promoting healthy lifestyle choices, and reducing obesity and diabetes in underserved communities. Justin received a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. He lives in the North Bay with his wife and sons. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

ELIZABETH FALKNER

Chef Elizabeth Falkner is one of the culinary world’s most recognizable chefs and a leader in the culinary scene. For more than twenty years, she wowed the San Francisco/Bay Area with her desserts, then with two Michelin-recommended restaurants – Citizen Cake, a multiple award winning restaurant, bar and patisserie, and Orson. After moving to New York in 2012, Falkner successfully launched two independent restaurants within a year and gained immediate successful press including a 2 Star NY Times review for a pizzeria in Brooklyn. Falkner is a multiple award winning chef and a James Beard Foundation Award nominee. A lover of culinary competition, Falkner has competed in multiple culinary competitions including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network. In summer of 2014, she will be a reoccurring judge on Food Network U.S. and Canada for “Donut Showdown”. Falkner also has consulted for numerous products and brands including Valley of the Moon wines, Prosciutto di Parma, Australian Lamb, Pillsbury, Starbucks, iSi, Hershey, General Mills, Nestle, Nabisco, Kraft, Pepsi and more. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 6:30 PM - BEAUTIES & THEIR BEASTS

2015 | PBFW 89

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHN FINK

Chef John Fink founded The Whole Beast in San Francisco in 2010 as a way to celebrate the art of cooking whole animal over fire. In 2014, Fink opened a brick and mortar stall at The Hall in San Francisco, and continues to be a purveyor at offsite food events, as well as doing private cooking for clients. The Whole Beast has been lauded by Michael Bauer and Jonathan Kauffman of the San Francisco Chronicle, as “best bite 2014” in Tasting Table, and been featured in Sunset magazine, on Man, Fire, Food on Cooking Channel, and Restaurant Start Up on CNBC. By focusing on animal husbandry, John believes the taste and quality of his food achieve a rarefied character. John personally visits each farmer and tours their facilities, asking how and where the animals spend their day, what they are fed, where they sleep and how they are finished. In the end, John seeks to walk in each farmer’s footsteps in order to bring out the best taste in the meat and influence the flavors that emerge from his dishes. Fink has over 20 years of experience cooking for top restaurants including Aqua, Postrio, Ondine and Silks Restaurant at the Mandarin Oriental in San Francisco. John is a graduate of the Cordon Bleu in Canada with an undergraduate engineering degree from Embry Riddle in Florida. John Fink has been a charcuterie judge for the Good Food Awards for several years, and is a charter member of The Butcher’s Guild.

1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

JON FINK

Chef Fink has over 34 years in the Restaurant Business Starting with his first job in 1977 at The RAMADA HOTEL in MOORHEAD MINNESOTA where he worked his way up to Executive Sous Chef while going to school at MSU for Restaurant & Hotel Management. His passion for great food brought him back to the Bay Area where he grew up with his 5 brothers & 4 sisters, working as the Executive Chef of Piatti Danville for 9 years he traveled to Italy learning Authentic Regional cooking and Artisan Wine production. After driving Piatti Danville to #1 in the company he worked the last 8 years as the Executive Chef of Round Hill Country Club, developing all new Seasonal fresh Menus that quickly earned Round Hill Country Club many awards and a large following not only in the Dining Rooms but also with the Wedding and business clients of the club. Chef Fink also started many new Food and Wine programs including Regional Italian Cooking Classes, Wine tastings, and Healthy, Organic, Menu options that has been very popular with Members and friends at the club. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SATURDAY

90 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TODD FISHER

Stand side-by-side with Chef Todd Fisher and you will see a creative giant in red clogs who takes a practical approach to cooking magnificent food. Bold American cuisine, anchored in a casual style with sophisticated techniques, defines Chef Todd’s distinctive dining experiences. Over the last two decades Chef Todd has held several prestigious kitchen posts around the Monterey peninsula, orchestrated lively culinary collaborations, pioneered farm to table dining and traveled the country as the Celebrated Host of “The United States of Bacon” on Discovery Networks. Always looking for ways to immerse himself in the local culinary culture, Chef Todd has taken to the airwaves as the host of the “All American Carnivore” on KRML radio. In April of 2014, Chef Todd assumed the reins of the Historic Monterey Landmark, Tarpy’s Roadhouse, where his youthful energy and reengineered classics has proven to be a perfect marriage of exceptional service, sensational food and a stunning setting. Considering all of his professional accomplishments, Fisher’s most prestigious titles are Husband and Father as he shares his life here on Monterey peninsula with his wife Ada and 5 amazing children. In the words of Chef Todd, “Live life like you mean it, every day!” 1.) FRIDAY, APRIL 10 3:30 PM - BACON AND BOURBON: MATRIMONIAL BLISS 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

JASON FRANEY

Jason Franey, a 2011 FOOD & WINE magazine “Best New Chef,” joined Restaurant 1833 in December 2014 from Seattle’s award-winning Canlis restaurant, bringing his modern technique and approachable style to the menu in Monterey. With over 20 years of experience, Franey began his career in Palm Beach Fl., including various roles at The Breakers hotel, then as executive sous chef at San Francisco’s Campton Place, working for Chef Daniel Humm. In 2006, he joined Humm as executive sous chef in New York to remake Eleven Madison Park into the destination that it is today. In December 2008, he booked a one-way trip to Seattle to revamp Canlis, one of the city’s most venerable restaurants. Franey has been named a “People’s Best New Chef Northwest” from FOOD & WINE magazine and was nominated by the James Beard Foundation in as a finalist for “Best Chef: Northwest” award for the past three years. In 2013, he was named one of 161 Relais & Châteaux Grands Chefs in the world. 1.) FRIDAY, APRIL 10 12:00 PM - COCKTAILS & CUISINE: PAST, PRESENT AND FUTURE

2015 | PBFW 91

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

SCOTT FRANQUEZA

Chef Scott Franqueza was born and raised in western Massachusetts and began cooking in a small, family owned pizza shop each day after school. Once deciding that food was his passion, he enrolled at The Culinary Institute of America. While in school, Scott had the opportunity to dine at Chef Daniel Boulud’s award winning restaurant, Café Boulud, in New York City. He immediately approached Chef Gavin Kaysen for an internship and, through his persistence, was offered the stage. Upon graduating, Scott accepted a full-time position at the restaurant, and Chef Kaysen has served as his most significant mentor ever since. While at Café Boulud, Scott has worked his way throughout all stations up to tournant. During the fall of 2014, he entered the Mentor Young Chef’s Competition and placed first overall at the NYC event. With the award from the Mentor BKB foundation, he will be spending three months in San Francisco, CA working at restaurants Coi, Saison, and Benu. While Scott enjoys and is most comfortable cooking French food, he is excited to learn new styles and cuisines. In his spare time he enjoys hunting, fishing, and cycling.

STEVEN FRETZ

Steven Fretz graduated from the California Culinary Academy in San Francisco in 1999 and first position was in the kitchen of George Morrone at Fifth Floor, where Fretz rose to sous chef in six short months. After three years, Fretz joined the team at Mina Group as Executive Sous Chef position at Redwood Park. After spending some time at Mina’s new restaurant, ARCADIA, Fretz once again reunited with Morrone in Australia where he consulted on developing over 350 recipes for Wildfire in Sydney. Fretz returned to San Francisco to open Tartare, whose menu pushed boundaries by re-imagining classic dishes. After this experience, he decided to try his hand in New York as Chef Consultant for David Burke & Donatella as well as David Burke Fromagerie in New Jersey. After Chef Michael Mina appointed him Executive Chef for the Detroit restaurant SALTWATER, Fretz began to lay the groundwork for his future with the company. Chef Mina decided to bring him to Los Angeles and head up the kitchen as Executive Chef of XIV. Fretz spent 3 years as the Executive Chef of XIV before taking the position of Executive Chef with Chef Curtis Stone and Stones Food Inc. Chef Fretz is now at the helm of two of his own restaurants, serving as Executive Chef and partner at casual, chef-driven sandwich shop Top Round Roast Beef and the Sunset Strip’s latest modern American restaurant, The Church Key - two of Los Angeles’ most popular newcomers. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

92 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JARAD GALLAGHER

Chef Jarad Gallagher, a Seattle native and second-generation chef, began cooking at the age of five alongside his father. It was from this up bringing that introduced fishing, farming, hunting and foraging as essential elements of life.Where goods from salt of the earth people would arrive and enter a magical madness. He was a chef; there was nothing else for him to be. As a Sous Chef at nineteen and Executive Chef at twenty-one, Chef Gallagher refined his natural skills at cooking and developed business savvy. Having a strong passion for French cooking, he took intensive training classes at Le Cordon Bleu in Paris and London. This lead to obtaining a stage at the acclaimed Bras restaurant in Laguiole, France. Inspired by the French’s traditional approach to food and influenced by Chef Michele Bras contemporary vision, Jarad returned to the US with a fresh outlook on the connection between food and people. For this young and driven Chef, California was the food haven and San Francisco was where Earth and Ocean met Chef and Table. Working at Michelin starred restaurants including Michael Mina, One Market and Plumed Horse, Jarad obtained the skills and knowledge to drive the stoves at Chez TJ. He is an avid motorcyclist, duck hunter and horseback rider with a newfound interest in the connection between food and health. He plans to incorporate nutritional concepts to enhance the quality and experience of fine dining cuisine. 1.) SATURDAY, APRIL 11 6:30 PM - MICHELIN 101:STARS OF THE VALLEY

ISAAC GAMBOA

As Executive Chef of the iconic Shutters on the Beach hotel in Santa Monica, Calif., Isaac Gamboa oversees two of Southern California’s most idyllic oceanfront dining destinations: One Pico and Coast Beach Café & Bar. The casually elegant One Pico restaurant, designed by Michael S. Smith, offers majestic views that can only be enhanced by Chef Gamboa’s market-driven menu—a showcase of the region’s seasonal ingredients, seafood offerings, and a culinary finesse—reflecting the sophistication and discerning tastes of its guests. Located steps from the sand, Coast Beach Café & Bar, offers California-inspired dishes that fit the space’s relaxed ambiance and contemporary touches such as an open kitchen for curious eyes, a self-heating floor to provide warmth on those cooler evenings, two plasma screens above the long inviting bar and a lively communal table. Prior to joining the Shutters on the Beach team in 2012, Chef Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas including American Fish, Nob Hill and Strip Steak where he was part of the groups opening team at the Aria Resort & Casino, and honed valuable skills in fine dining and hospitality. Chef Gamboa originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort, also specializing in French pastries. Chef Gamboa received his culinary arts degree from Le Cordon Bleu in Las Vegas. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 10:00 PM - SATURDAY AFTER HOURS PARTY

2015 | PBFW 93

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JOSE GARCES

Since opening his first restaurant in 2005, Chef Jose Garces has emerged as one of the nation’s leading chefs and restaurateurs. He is the 2009 winner of the James Beard Foundation’s “Best Chef Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Iron Chef. Chef Garces is the author of The Latin Road Home (Lake Isle Press, October 2012), a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru, and his debut cookbook, Latin Evolution (Lake Isle Press, Fall 2008). Chef Garces’s eponymous Garces Group operates more than a dozen restaurants across the country. His award-winning concepts range from authentic Andalusian tapas and modern Mexican street food to European bistro fare and artisanal American food and drink, as well as a full service event planning division, Garces Catering. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, PA, where he and his team grow produce used throughout his East Coast restaurants. For more information about Chef Jose Garces or his restaurants, please visit www.garcesgroup. com and follow them on Twitter: @garcesgroup and @chefjosegarces. 1.) FRIDAY, APRIL 10 12:00 PM - DINING AROUND - FOUR CORNERS OF AMERICA 2.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA 3.) SATURDAY, APRIL 11 3:30 PM - JOSÉ GARCES AND THE ART OF THE IRON CHEF

YOUSEF GHALAINI

Chef Yousef Ghalaini is the Executive Chef for FIG Restaurant in Santa Monica, California, the ingredient-driven seasonal bistro. At FIG, Chef Ghalaini celebrates his passion and commitment for working with local farmers and using the freshest California ingredients to create wood fired Mediterranean inspired cuisine. As a native of Lebanon, Chef Ghalaini was immersed in the culture of food at his grandfather’s bakery where he learned the art of the wood-burning oven at an early age - a skill he has mastered today. After graduating from the Culinary Institute of America in Napa Valley, he honed his food and wine skills at Go Fish restaurant and Robert Sinskey Vineyards, before landing at the Michelin-rated REDD restaurant, mastering one of the most celebrated styles of California cuisine. Chef Ghalaini moved to New Haven, Connecticut in January 2010 where he brought new life to Bespoke restaurant, garnering critical praise from local media and the New York Times. During his career he opened Steak 954 at the W Hotel in Ft. Lauderdale, Florida, followed by Imperial No. Nine at the Mondrian SoHo Hotel in New York City. Most recently, Chef Ghalaini spearheaded the opening of the Bench at the Lodge at Pebble Beach 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

94 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KEVIN GILLESPIE

Chef Kevin Gillespie’s true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. Gillespie was one of the final three cheftestants on the sixth season of Bravo’s “Top Chef” and was voted “fan favorite.” He has been named a semi-finalist for the James Beard Foundation’s Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. In February 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs.” In February 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and in October 2014, Gunshow was honored as one of 12 restaurants on Esquire’s “Best New Restaurants of 2014” list. Gillespie is set to release Pure Pork Awesomeness in spring 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. 1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA 2.) SATURDAY, APRIL 11 3:30 PM - PURE PORK AWESOMENESS WITH ATLANTA’S KEVIN GILLESPIE 3.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

MICHAEL GINOR

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute. Michael is a food and travel contributor to such publications as Food Arts Magazine, James Beard Magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes. Michael and Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurant in the U.S.” by Food & Wine Magazine. In 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant. In 2009, Michael opened Lola, a new personal cuisine restaurant. Lola is hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as “brilliant, volatile…shooting stars.” In February, 2011, Food & Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 95

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ALEX GUARNASCHELLI

Alex Guarnaschelli is the daughter of esteemed cookbook editor, Maria Guarnaschelli. This early emphasis on her palate shaped her future in food, and upon graduation from Barnard College in ‘91, Alex decided to further explore her culinary interests. Throughout her culinary career, Chef Alex Guarnaschelli has worked in Guy Savoy’s eponymous Michelin three-star kitchen in Paris, Larry Forgione’s An American Place, Daniel Boulud’s namesake Daniel in New York City, and Joachim Splichal’s Patina restaurant in Los Angeles. Since 2003, Guarnaschelli has helmed the kitchen as executive chef of Butter Restaurant, where she brings New Yorkers a menu of eclectic American and green market-inspired fare. In addition to her restaurant work, she is a recurring judge on the popular prime-time series Chopped and a chef coach on America’s Best Cook. In 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption and joined the ranks of Kitchen Stadium’s Iron Chefs. Alex has also appeared on Food Network’s Iron Chef America as both a challenger and a judge. Alex released her premiere cookbook, Old-School Comfort Food: The Way I Learned to Cook (Clarkson Potter, 2013) in spring 2013, and has a weekly column on People.com where she blogs about her favorite seasonal ingredients, up and coming food trends, tips and techniques for the home cook, and cooking with her young daughter, Ava. 1.) FRIDAY, APRIL 10 10:00 AM - OLD SCHOOL COMFORT FOOD WITH ALEX GUARNASCHELLI 2.) FRIDAY, APRIL 10 12:00 PM - FAMILY STYLE: AN ULTIMATE PAIRING OF COMFORT FOOD & CABERNETS 3.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

MANNY HAIDER

Chef Manny’s culinary journey began during his childhood when his family moved abroad exposing him to a vast world of ethnic cuisines and cultural adventure. This early experience culminated with him graduating from Johnson & Wales University with degrees in Culinary Arts and Nutrition. Upon graduation, Chef Manny’s passion for food science resulted in a Research and Development Chef position with McCormick Spices in Baltimore, MD. It was here that he was able to cultivate his creativity, expand his food knowledge and hone his innovative culinary approach. In 2010, he relocated to Tahoe City and became the Executive Banquet Chef for Squaw Valley Resort where his out of the box approach to kitchen operations helped the property realize the untapped potential of their banquet business. During his tenure in Tahoe, Chef Manny also served as a consultant for the TTUSD school lunch program. His success here gained the attention of the Claremont Hotel in Berkeley where he became the Executive Banquet Chef in 2012. Currently, Chef Manny is utilizing his experiences to bring innovation and creativity to customers as a Division Chef and Center of the Plate Specialist for US Foods. Here he has assisted restaurants with recipe and menu development, staff training, product consultations, food costing and much more. Chef Manny currently lives in Oakland with his wife Kelly and their dog Daisy.

96 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TIMOTHY HOLLINGSWORTH

Timothy Hollingsworth is currently in the process of opening a restaurant in Downtown Los Angeles. He is the former chef de cuisine for Thomas Keller’s French Laundry where he worked there for over thirteen years. During that time he was a key member in the opening team at PerSe restaurant in New York as well as the reopening team at The French Laundry. In 2009, he was awarded the opportunity to represent the United States in the Bocuse d’Orwhere he received the highest placement America has to date. He also received rising star chef awards from The James Beard Foundation and the San Francisco Chronicle. Timothy Hollingsworth has also spent time traveling to France, England, Germany, Austria, Sweden, Mexico, Lebanon, Korea as well as other countries to explore their different cuisines and study the culture while working with famed chefs Alain Senderens, Michel Rostang, Gordan Ramsey and Alain Ducasse. 1.) FRIDAY, APRIL 10 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER 2.) SATURDAY, APRIL 11 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER

MICHAEL HUNG

Michael Hung began his culinary career in New York City, dropping out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Hung followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere before going on to work at other Bay area restaurants, including a stint as Executive Chef of Bushitei. He has been fortunate to work on Pixar’s Academy Award-winning animated movie, “Ratatouille.” earning himself a film credit as ‘Menu Chef’ and Consultant, alongside legendary chefs Thomas Keller and Guy Savoy. Prior to joining the team at Coastal Luxury Management, Michael led the kitchen as Chef de Cuisine at Roland Passot’s San Francisco Chronicle Four-Starred and Michelin One-Starred restaurant, La Folie in San Francisco, CA. In addition to his work at La Folie, he also ran and founded the philanthropic pop-up dinner series, Red Sparrow. In December of 2013, Hung joined the team at Coastal Luxury Management to become the Executive Chef of their newest restaurant located in Downtown Los Angeles that is slated to open in early 2014, named Faith & Flower. Outside of the kitchen, Michael was recently enrolled at the University of San Francisco where he earned a Masters in Fine Arts in the craft of fiction. 1.) FRIDAY, APRIL 10 12:00 PM - COCKTAILS & CUISINE: PAST, PRESENT AND FUTURE

2015 | PBFW 97

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BORIS ILABACA

Coming to the U.S. from his native Chile, Chef Boris Ilabaca of The Monterey Plaza Hotel & Spa on historic Cannery Row, brings the traditional flavors of his homeland to many of his creations. His culinary career got off to a quick start while he was attending college in the fertile farmland of California’s San Joaquin Valley. Leaving college behind for a career in the restaurant industry, he has developed a colorful, rustic style. Ilabaca’ s culinary path has included working as a sous chef with acclaimed Chef Brian Whitmer at Monterey’s Montrio Bistro that was Esquire Magazine’s Best New Restaurant in their first year of business. He later followed Whitmer to the well-loved Moose’s San Francisco’s bustling North Beach. Two years later he relocated back to the Monterey Peninsula to be closer to family. Accepting his first Executive Chef position at highly regarded The Old Bath House Restaurant, where he took the classic cuisine to new heights with an updated approach. Boris’ natural enthusiasm for cooking spills over when he speaks of food. “Many kitchens strive to make food look good, forgetting that customers are actually going to disassemble the dish in or der to eat it. Excellent food doesn’t need to look like ten people have handled it before it gets to the table. In the end, it is about the tastes, textures and flavors that make a lasting impact.” 1.) SATURDAY, APRIL 11 10:00 AM - WINES & FOODS OF CHILE: CELEBRATING THE SOUTHERN HEMISPHERE’S BEST

KYLE ITANI

Chef Kyle Itani (age 32) credits his Japanese-American heritage for instilling in him a passion for fresh ingredients and diverse cooking techniques at an early age. He has honed his culinary skills on both the West and East coasts including Yoshi’s in San Francisco and Oakland and New York City’s Meatball Shop as well as a stage tour in Japan. In 2012, Itani struck out on his own and debuted Hopscotch in Oakland’s revitalized Uptown District to critical and popular acclaim.

Hopscotch is an updated diner concept showcasing Japanese techniques woven into American classics featuring ingredients sourced from the Bay Area as well as a curated craft beer and wine selection with a thoughtful focus on local varieties as well as small-batch spirits, particularly scotch. Chef Itani’s riffs on Americana dishes with Japanese nuances earned Hopscotch a glowing three star review from the San Francisco Chronicle’s esteemed food critic Michael Bauer as well as a coveted place on Bauer’s ‘Best New Restaurants of 2012’ list. In March of 2013, Itani was named one of the San Francisco Chronicle’s ‘Rising Star Chefs and Hopscotch was a new addition to the Chronicle’s Top 100 Bay Area Restaurants list. In 2014, Hopscotch retained their spot of the Chronicle’s Top 100 and Chef Kyle was the victorious chef on an episode of Esquire Network’s Knife Fight. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

98 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

STEPHANIE IZARD

Stephanie Izard, James Beard “Best Chef: Great Lakes” and Food & Wine “Best New Chef,” is the Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat. A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Stephanie’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bread shop and bar. An outpost of Little Goat Bread opened at the Chicago French Market in Spring 2013. Izard was the first woman to win Bravo’s Top Chef (Season 4/2008) and is the only winner of the original version of the show to take the title of “Fan Favorite.” Among other recent accolades, Stephanie was appointed to the Macy’s Culinary Council and was named celebrity chef of “CMT Artists of the Year.” Stephanie is a graduate of the University of Michigan and the Scottsdale Culinary Institute and has worked in some of the most respected kitchens in Chicago including La Tache, Spring and Vong. Izard’s first book, “Girl in the Kitchen,” was released in the fall of 2011 (Chronicle). Izard also has a newly launched product line called “The Flavor, By Stephanie Izard,” consisting of sauces and rubs available for purchase for the home cook. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 10 12:00PM-2:30PM – BELGIUM BEER LUNCH 3.) SATURDAY, APRIL 11 10:00 AM - FIRST LADIES OF LEXUS: DOMINIQUE CRENN & STEPHANIE IZARD 3.) SATURDAY, APRIL 11 6:30 PM - BEAUTIES & THEIR BEASTS

BRUCE KALMAN

Bruce Kalman is the Executive Chef and Co-Owner of Union in Pasadena, California, which has risen to local and national acclaim since opening in March 2014. A well-seasoned chef known for his commitment to serving soulful, handcrafted cuisine, at Union, Kalman fuses his love of Italian cooking with his passion for seasonal California ingredients. The New Jersey native worked in celebrated restaurants Okno, Green Dolphin Street and Coco Pazzo in Chicago, before he migrated west to man the stoves at Il Piatto in Santa Fe and Chelsea’s Kitchen in Phoenix. Bruce moved to Los Angeles in 2011 to open the Misfit in Santa Monica, and continued to make a name for himself at The Churchill in West Hollywood. In 2013, Kalman launched his passion project, Bruce’s Prime Pickle Company, a speciality pickle company that uses the best local and sustainable ingredients that California has to offer. Throughout the years, Kalman’s culinary chops have garnered him a James Beard nomination for Rising Star Chef, a championship title from the Food Network’s Chopped, as well as a win on Esquire Network’s Knife Fight. Since its opening, Union has been coined one of Zagat’s Hottest New Restaurants, one of Time Out Los Angeles’ top openings of 2014, and, most recently, Los Angeles Magazine’s #2 best new restaurant pick for 2014, an accolade that was mirrored with Union’s appearance on Bravo’s “Best New Restaurant” in March 2015. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

2015 | PBFW 99

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

GAVIN KAYSEN

There is nothing like the frenetic seasonality of the upper Midwest to inspire a soulful cook. For Gavin Kaysen, this idea beckoned him home to open Spoon and Stable in Minneapolis. The award-winning chef has cooked in the US and Europe’s top kitchens, but gravitates toward traditional Heartland dishes—the kind he grew up eating and cooking. After graduating from the New England Culinary Institute, Kaysen worked at Domaine Chandon in Yountville, CA; L’Auberge de Lavaux in Switzerland; and L’Escargot in London, before El Bizcocho in San Diego, where he was named a Food & Wine magazine Best New Chef. In 2007, he joined Chef Daniel Boulud at Café Boulud in New York City, where he earned the James Beard Rising Star Chef award and a Michelin star. “It was like getting my master’s and PhD from Daniel and his organization,” he explains. “I learned about hospitality, business, cooking—but more importantly, I learned about soulful food and spontaneous cooking. I discovered that’s how I really thrive.” Today, he helps the next generation of young culinarians refine their skills with the nonprofit ment’or BKB Foundation. He serves as Team USA’s head coach in preparing for the biennial Bocuse d’Or showcasing the world’s best up-and-coming chefs. Kaysen brings an intimate knowledge of the competition, as he proudly represented the US in 2007. In 2015, he successfully led Team USA to a record-breaking Second Place victory, the first medal for the US. 1.) FRIDAY, APRIL 10 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER 2.) SATURDAY, APRIL 11 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER

JAMES KENT

A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsey. James joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to sous chef. In 2011, James was chosen to represent the United States at the international finals of the Bocuse D’Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world. Upon returning to New York, James was named chef de cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 10 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER 3.) SATURDAY, APRIL 11 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINER

100 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ROBERT KIRCHOFF

Since October 2014, Robert Kirchhoff has served as the managing chef at Santa Monica’s sister properties, Hotel Casa del Mar and Shutters on the Beach. His culinary philosophy focuses on fresh seasonal ingredients from the farmers’ market, prepared simply to allow for the flavors to shine through. Kirchhoff grew up in Long Island, NY, and began working in restaurants at the age of 15 as a dishwasher. He immediately fell in love with the fast-paced spontaneity of the industry, leading him to the Culinary Institute of America, from which he graduated with a culinary arts degree in 1986. He next assumed a position as a line cook at the Pierre Hotel in New York before moving to Lafayette in 1998. In 1991, he stepped into his first sous chef position at JoJo working under acclaimed Chef Jean-Georges Vongerichten. From 1995 to1999, Kirchhoff was the sous chef at Lutèce in New York working under Chef Eberhard Mueller. In 1999, he took on his first executive chef position at the new Lutèce location in Las Vegas, establishing the restaurant from the ground up. Following the opening of Lutèce, Kirchhoff held the executive chef position at several well-known Las Vegas restaurants including Aureole, and CraftSteak owned by Chef Tom Colicchio before assuming the position as corporate chef at Hotel Casa del Mar and Shutters on the Beach in October 2014.

ERIC KORSH

As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan’s Battery Park City. Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan’s flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky’s Patroon. Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson’s iconic children’s book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009. In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant’s seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of ’12 Restaurant Triumphs of 2012’ by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill. 1.) FRIDAY, APRIL 10 6:30 PM - NEW YORK, NEW YORK: A TASTE OF THE BIG APPLE 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 101

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

DAVID LEFEVRE

Chef David LeFevre, a native of Madison, Wisconsin, began his professional culinary career as an intern at Chef Charlie Trotter’s celebrated Chicago restaurant where he steadily rose the ranks over the course of seven years, punctuated with stages at Bernard Loiseau’s La Côte d’Or, Restaurant Jean Bardet and Le Moulin de Mougins in France. In 2002, LeFevre set out on a two year adventure throughout Southeast Asia, Japan, Australia, the Caribbean, and Europe to explore new cuisines. Upon returning in 2004, he was recruited as Executive Chef of downtown Los Angeles’ seminal seafood restaurant Water Grill, where he remained for six years and earned a Michelin star. At his first restaurant, Manhattan Beach Post, LeFevre returned to his rustic roots with a highly personal menu of artisanal, yet playful, dishes. Opened in 2011, M.B. Post was named one of Los Angeles Magazine’s Best New Restaurants and a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories, as well as 2013 semifinalist for Best Chef West. His second restaurant, Fishing with Dynamite, opened in 2013 with a menu featuring pristine seafood that celebrates both the East and West coasts. LeFevre will open a third restaurant, The Arthur J, in 2015, a steak-centric concept that, like his first two eateries, will be a reflection of his roots, travels, and dedication to soulful, handcrafted food. 1.) FRIDAY, APRIL 10 12:00 PM - SPRING BREAK: COOKING WITHOUT RULES 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

ANDRE LIMA DE LUCA

More than the Executive Chef and co-founder of BOS BBQ – Barbecue Kitchen & Bar in São Paulo, André is the first certified Pitmaster of Brazil. He combines his passion for comfort food and his Italian-Brazilian heritage with traditional smoking methods to create unique dishes that have garnered the attention of local and international media. André is considered the country’s ultimate fire specialist, mastering the pans, the pit, and the Brazil style grill methods. He has been featured in the premier publications of Brazil, including Gula, Gosto, Caderno Paladar, Prazeres da Mesa, among others, and has participated in highly acclaimed events such as Virada Cultural (São Paulo, Brazil), Meatopia (London, UK), New York Wine & Food festival, and South Beach Wine & Food festival. André de Luca is honored to take part in 2015 Pebble Beach Wine & Food festival and is looking forward to join other prominent chefs at one of the world’s most respected culinary events.

1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA

102 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ANITA LO

Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed therestaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. 14 years later, Annisa continues to impress critics and members of the media, and even just recently received a glowing 3-star re-review from Pete Wells at The New York Times 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 6:30 PM - BEAUTIES & THEIR BEASTS

ANTONIA LOFASO

Chef Antonia Lofaso, best known for her appearances on Bravo’s “Top Chef All-Stars” and “Top Chef” Season 4, is one of America’s most beloved chefs. With a lifelong passion for cooking, Lofaso is living out her dream and successfully balancing her rapidly growing career and being a single parent. In addition to her “Top Chef” appearances, she’s currently a regular judge on Food Network’s “Cutthroat Kitchen,” was a co-host of GSN’s “Beat the Chefs,” and will be one of the chef contestants on an upcoming network food competition series. Her first cookbook, The Busy Mom’s Cookbook, was published by a division of Penguin last year. Lofaso attended the prestigious French Culinary Institute in New York City and, upon graduating, accepted a position at Beverly Hills’ best known restaurant, Wolfgang Puck’s Spago. She next ran the kitchen at a new Los Angeles hot spot, Foxtail, and was a private chef to some of Hollywood’s biggest stars. She is currently the Executive Chef and Partner of Black Market Liquor Bar and Scopa in Los Angeles. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY 2.) FRIDAY, CHASE PRIVATE CLIENT INTERACTIVE DINNER EVENT

2015 | PBFW 103

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHNNY LOUA

Johnny Loua is French-trained chef with an inventive and eclectic cooking style. His dishes are informed by regional flavors and ingredients and inspired by Asian techniques and a love for Italian food. Born and raised in New Zealand, Loua spent some time in Australia after culinary school before establishing himself in Hawaii, where he’s spent the last twelve years working in some of the islands’ premier restaurants with the likes of Peter Merriman, Sam Choy, and Alan Wong. As chef de cuisine at Mauna Kea Beach Hotel on the Big Island, Loua gained an appreciation for fresh ingredients and multicultural cuisine, both of which continue to inspire his cooking. Today, Loua resides in Seattle, Washington with his wife and their two daughters. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

JENN LOUIS

After graduating from Pitzer College and traveling the world, Jenn Louis discovered cooking was her passion while preparing meals for an Outward Bound camp deep in the North Carolina woods. This led Louis, a California native, to follow her dream to the Western Culinary Institute of Portland (Oregon). In 2000, Louis’ entrepreneurial spirit led her to open Culinary Artistry, a full-service catering company. It is now considered one of the top event-planning companies in Portland. In 2008, Louis and husband David Welch opened Lincoln Restaurant where Louis’ menu takes its cue from the seasons, harvesting locally-grown Pacific Northwest ingredients and transforming them into sophisticated, yet honest fare. The restaurant has been recognized by Condé Nast Traveler’s “Hot List” as one of the top restaurants in North America. In the spring of 2011, Louis and Welch launched their second restaurant, Sunshine Tavern. Here Louis crafts dishes that are comforting and unfussy, while using the highest quality ingredients available. In 2010 and 2011, Louis was named a semifinalist for the James Beard Foundation’s “Best Chef Northwest” award. In 2012, she was further catapulted into national prominence as she was named to Food & Wine’s prestigious list of “Best New Chefs.” Louis was also a cast member of the hit Bravo TV show, “Top Chef Masters.” When not in the kitchen, Louis is traveling the globe, teaching cooking classes or playing the drums. 1.) FRIDAY, APRIL 10 12:00 PM - DINING AROUND - FOUR CORNERS OF AMERICA 2.) SATURDAY, APRIL 11 6:30 PM - BEAUTIES & THEIR BEASTS

104 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BRIAN MALARKEY

In just four years, Chef Brian Malarkey has created 7 wildly successful restaurants across the United States with more expansion plans on the way within the next year. The restaurant group, Enlightened Hospitality, includes Searsucker (San Diego, Del Mar, Austin), Herringbone (La Jolla and Los Angeles), and Green Acres (San Diego), his fast-casual concepts each with an organic garden. Each restaurant opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 hottest restaurant. The accolades continue to roll in. Brian currently has 2 restaurants on Open Table’s list of the “100 Top Hot Spots in the Nation” (Searsucker San Diego and Herringbone). Searsucker was also included on Gayot’s “Hot 40 List of Restaurants.” This past year, Brian was invited to cook at the James Beard Award Dinner for the world’s most acclaimed chefs. Malarkey was also the winningjudge/mentor on ABC’s “The Taste” Season 1 alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre. A past Top Chef Finalist (Season 3, Miami), Malarkey has hosted and guest starred in series on the Food Network, TLC, Travel Channel, Bravo, OWN and more. Malarkey headlines food and wine festivals across the country with cooking demos and book signings of his most recent cook book, “Come Early, Stay Late.” 1.) FRIDAY, APRIL 10 12:00 PM - DINING AROUND - FOUR CORNERS OF AMERICA 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

JOHN MCCLAIN

When not hand-selecting produce from Jonathan Club’s rooftop Urban Garden in Downtown Los Angeles, Chef Jason McClain can be found creating new culinary sensations at the distinguished, 120-year-old private club in the heart of Los Angeles. Chef Jason and his innovative team are complemented by a Club sommelier and mixologist to create flavorful eat and drink opportunities for members and their guests. A 1,000-label wine cellar, on-site butcher, pastry and bakery shops and many areas to imbibe, such as the main restaurant The Grill and speakeasy-turned-Sky Bar, enhance the gastronomic experiences. Jonathan Club’s culinary focus has a simple motto: ingredients, ingredients, ingredients. Driven by quality and simplicity, Chef Jason collaborates with California’s premier farmers to responsibly source meat, fish and fresh produce to infuse a sense of “California” in each bite. What makes an exquisite culinary fête at Jonathan Club so sweet is just that—the community. Chef Jason joined forces with a local urban farming company to plant the 42-bed garden and invites culinary students to visit the Club to teach the value of growing ingredients firsthand. Chef Jason honed his skills under the tutelage of some of the world’s great talents: Jean-Marie Lacroix, Martin Hamann and a prized collaboration with Chef Nobu Matsuhisa. He received his formal training from the Culinary Institute of America in Hyde Park, New York. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

2015 | PBFW 105

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

’12

BEST BEER ’14 SELECTION ’15 BEST NEW ’11 RESTAURANT - Monterey County Weekly Annual ‘Best 0f’ Readers Poll

73 BEERS ON TAP 30 SMALL BATCH BOURBONS HOMEMADE GRUB OUTDOOR FIRE PITS OPEN LATE HAPPY HOUR ! MON-FRI 3-6pm

FREE PARKING FOR LOCA LS AFT ER 4PM IN WAVE STREET GARAGE

LOCATED IN THE HEART OF CANNERY ROW 95 PRESCOTT AVENUE, MONTEREY, CALIFORNIA 93940 831.643. CRBC (2722) www.canneryrowbrewingcompany.com

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

SCOTT MC CURDY

Food Fanatics Chef Scott McCurdy’s passion for food has been evident since he began working in professional kitchens at just 16 years old. After graduating at the top of his culinary school class at the Cascade Culinary Institute, he began working for the prestigious El Encanto Hotel in Santa Barbara, CA. After a few years, he traveled extensively through France refining his French culinary techniques, and studied at the Forum for Advanced Culinary Study, in Niort, France. After settling in Colorado, Chef Scott spent his time preparing and hosting meals for Aspen’s food and wine crowd as the Executive Chef at the Aspen Meadows Hotel and Resort and the Rustique Bistro. These days Chef Scott is a coveted culinary consultant to restaurant operators throughout the West, working in the capacity of Food Fanatic and West Regional Corporate Chef for US Foods, sharing his love of food to inspire business success. Collaborating with other chefs and restaurateurs is one of his strongest passions and he is constantly looking to inspire them to challenge themselves and push their cuisine to the next level.

RON MENDOZA

Ron Mendoza is the Executive Pastry Chef for Aubergine and its sister properties Cantinetta Luca and Salumeria Luca. Formerly of Patina, Sona, and Boule in Los Angeles and the prestigious The French Laundry in Yountville, Chef Mendoza brings years of training and experience to his position; this is his third position at a Relais & Châteaux property. Mendoza began his culinary career at the California School of Culinary Arts in Pasadena, CA. Upon graduating he began working at Joachim Splichal’s Patina Restaurant, where he began rigorous pastry training under Michelle Myers. His successful relationship with both David and Michelle Myers continued when they asked him to help open their acclaimed restaurant, Sona. He helped them open Boule Patisserie in Los Angeles as the director of operations, overseeing the launch of one of the city’s most highly regarded specialty pastry shops. It was at this time that Mendoza was recognized as a “Rising Star” by StarChefs.com. In 2006 he accepted the position of Pastry Sous Chef at the famed French Laundry in Yountville, California. While there he immersed himself in the Thomas Keller culture, where he cultivated a quest for perfection and a passionate respect for ingredients. In the fall of 2007 Mendoza moved to Carmel to join the award-winning team at L’Auberge Carmel and Aubergine. Mendoza’s style is creative, using techniques both modern and classical and strives for balance in flavors and textures. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

2015 | PBFW 107

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

COLIN MOODY

Chef Colin Moody is a local California native who grew up in a large family that loved to cook, experiment and play together in the kitchen. He has been cooking professionally since the age of 17. His passion for local and sustainable foods has lead him on an incredible culinary journey. Prior to joining the prestigious Monterey Peninsula Country Club, Chef Moody served as Executive Chef for Delaware North Company at Asilomar. There, Moody was fortunate to have been mentored by Master Chef Roland Henin, CMC, whom he traveled the country with doing many high profile events. Before working under Henin, Moody served as Sous Chef at Haig Point Country Club in Hilton Head Island, South Carolina; Chef and Co-Manager of the “Coast Cafe” in Big Sur and apprentice at the Highlands Inn’s Pacific Edge restaurant. In addition to being a Guest Chef at the 2004 Democratic Convention in Boston, Chef Moody has been featured in numerous organic and sustainable food articles in magazines such as Chef Magazine, NCGA, Restaurants and Institutions. Moody also authored a one time running monthly column, “The Happy Palate”. In 2002, Moody pioneered a program to donate excess food to a number of local humanitarian groups including the Monterey Bay Area Salvation Army. Almost 5000 meals were donated over a 3 year period. In 2007, he was named “Chef of the Year” by the Monterey Bay Chapter of the American Culinary Federation.

MASAHARU MORIMOTO

Chef Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Morimoto is executive chef at Morimoto Philadelphia, Morimoto New York, and Wasabi by Morimoto. In July 2010, chef Morimoto opened his first West Coast restaurant, Morimoto Napa, in downtown Napa’s new Riverfront development, followed by the fall 2010 debut of Morimoto Waikiki. Before earning chef stardom, Morimoto was to be drafted as a baseball catcher in Japan’s major leagues when a shoulder injury ended his career. Soon thereafter, he began studying sushi and kaiseki, honing his craft for seven years. At age 24, he opened his own restaurant nearby, and after a successful five-year tenure, the young chef sold it and traveled to the U.S. to further expand his repertoire. In 1993, Morimoto was tapped to head the sushi bar andJapanese kitchen at the Sony Club before being recruited by Chef Nobu Matsuhisa to openNobu restaurant as executive chef in 1994. Morimotoopened his eponymous Morimoto restaurant in Philadelphia in 2001, and in 2004, Wasabi by Morimoto opened at theTaj Mahal Hotel in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’sRoppongi district and, in 2007.In January 2006, Morimoto brought his eponymous restaurant to New York City. 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published. 1.) FRIDAY, APRIL 10 12:00 PM - SPRING BREAK: COOKING WITHOUT RULES 2.) SUNDAY, APRIL 12 10:00 AM - RAMEN 101 WITH CHEF MORIMOTO 3.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

108 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KRIS MORNINGSTAR

Kris Morningstar is Chef/Owner of the California Brasserie Terrine alongside renowned Los Angeles restaurateur Stephane Bombet. At Terrine Morningstar showcases his focused, bold flavored, seasonal cuisine. His soulful food has previously earned him a GQ Magazine “Dish of the Year Award”, an Esquire Magazine “Best New Restaurant award”, a place as a James Beard Rising Star Chef semi-finalist and a Rising Star Chef award from Gayot. Kris Morningstar is also a regular judge on the Esquire network’s cooking show Knife Fight. During his career, Morningstar has worked in both seasonal rustic kitchens such as AOC and Opaline as well as polished fine dining kitchens like Patina and Meson G. Morningstar first made waves at Blue Velvet during the early part of downtown Los Angeles’ revitalization. He followed that up with well received stints at District/Mercantile & 750 ml. Morningstar’s cooking reached the perfect balance of ambition and maturity as he opened Ray’s & Stark Bar, Joachim Splichal’s boutique restaurant. 1.) FRIDAY, APRIL 10 10:00 PM - FRIDAY AFTER HOURS PARTY 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

SEAMUS MULLEN

Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable modern Spanish cuisine. He opened his first solo restaurant Tertulia in 2011, which received 2 stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, Seamus opened El Colmado, a Spanish tapas & wine bar in Hell’s Kitchen. In September 2014, Seamus launched Sea Containers at Mondrian London, his first restaurant outside of the US. A second El Colmado is in the works for early 2015. Growing up in rural Vermont, Seamus learned early on the value of eating real, whole foods. After cooking in Spain and New York, Seamus first rose to national prominence in 2006 with Spanish tapas restaurant Boqueria. In 2009, he was a finalist on the Food Network’s “The Next Iron Chef.” More recently, Seamus has become a leading voice on the topic of health and wellness. He was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around; his story has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, and The Guardian. He has written about his experience for The New York Times and through his bimonthly column in Men’s Journal. 1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA

2015 | PBFW 109

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KEVIN NASHAN

Born in Chicago and raised in Santa Fe, Kevin Nashan grew up working in a beloved Northern New Mexican restaurant that his family owned for 27 years, La Tertulia. After graduating from St. Louis University, he attended the Culinary Institute of America in Hyde Park, New York. Nashan spent the next several years traveling and working in restaurants around the world including Commander’s Palace, Le Francais, Daniel, and Martin Berasategui. In 2003, Nashan returned to his adopted hometown of St. Louis and took over local favorite Sidney Street Cafe with his wife, Mina. At the acclaimed restaurant, Nashan seamlessly incorporates his myriad of culinary experiences and influences including Spanish, New Mexican, Midwestern, Southern and French cuisines. Nashan believes that sourcing locally should be expected, not celebrated, and he transformed 100 yards of the Sidney Street Cafe parking lot into an urban garden. In August 2014, Nashan opened his second restaurant, The Peacemaker Lobster & Crab Co., a lobster and crab shack inspired by the Acadian coastal cuisines of the Northeast and Louisiana. Nashan was named a James Beard Award finalist for Best Chef: Midwest in 2014, after four years as a semifinalist. When he’s not in the kitchen, you can find him training for triathlons and ironman competitions, playing sports, hunting, and enjoying all St. Louis has to offer with Mina and their two sons, Max and Miles. 1.) FRIDAY, APRIL 10 10:00 PM - FRIDAY AFTER HOURS PARTY 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

BILLY NGO

Billy Ngo, Chef and Owner of Kru Contemporary Japanese Cuisine (Kru) in Sacramento CA, is an accomplished chef. Billy’s honors and awards include his “Best of Show” win in the 2007 Sacramento Region Sushi Masters competition and Best Chef from Sacramento Magazine. Kru, an industry favorite in Sacramento, has also won Favorite Sushi restaurant from various regional publications since opening in 2005. Billy was born in Hong Kong and moved to Sacramento when he was 8 months old. Chef Ngo’s culinary career began at a young age at Fuji Sukiyaki in Sacramento. A graduate from California Culinary Academy in San Francisco, Chef Ngo worked at various regional favorites including Mikuni Japanese Restaurant & Sushi Bar, Taka’s Sushi and The Kitchen, prior to opening Kru. Chef Ngo has made several television appearances on popular culinary shows including Glutton for Punishment, Man Fire Food and Cutthroat Kitchen. Billy is hailed by foodies and chefs for his commitment to the best ingredients and his unique use of Asian flavor, not only is he the Chef, but a principal at Kru. His artistic presentations are unique and bring new meaning to the word “Kru”. Billy has numerous new concepts opening in Sacramento in 2015/2016.

110 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

SEAN O’TOOLE

Chef Sean O’Toole is the chef/owner of critically acclaimed TORC in downtown Napa. O’Toole spent over fifteen years in some of the most highly regarded restaurants in the United States and Europe. O’Toole developed an early affinity for food and graduated from Johnson and Wales University with both an A.O.S. in Culinary Arts and a B.S. in Food Service Management. After graduation, O’Toole joined Season’s Restaurant under Chef Peter McCarthy and developed a passion for locally farmed produce that eventually led him to San Francisco to revel in the abundance of local artisan foods and produce. In San Francisco, O’Toole spent several years at the Ritz-Carlton Hotel where Chef Sylvain Portay mentored him in the essence of French cuisine. During that time he reinforced his studies by traveling to France to apprentice with Chef Jacques Maximin. From there he worked with Chef Laurent Gras of the Fifth Floor Restaurant, Masa’s. Over the next several years, he returned to France to train with the Group Alain Ducasse, joined Bardessono, Yountville’s green luxury hotel and restaurant, as Executive Chef and worked with Michael Tusk at Quince and the adjacent Cotogna. For O’Toole, TORC is a very personal restaurant that reflects his family heritage and the culinary influences that have shaped his career. “Torc” comes from the ancient Gaelic term for boar, and represents convivial feasting and hospitality.

CINDY PAWLCYN

Cindy Pawlcyn has pioneered fresh, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983. She is the founder/owner of two of Napa Valley’s most beloved restaurants - Mustards Grill, and Cindy’s Backstreet Kitchen. Cindy is the culinary partner of the Monterey Bay Aquarium and oversees the restaurant, Cindy’s Waterfront. Born in Minneapolis to an accomplished culinary family, “one of my earliest memories is of sitting in the garden with a salt shaker while my dad picked ripe tomatoes,” she says. “I can still taste the fresh, warm fruit seasoned with a dash of salt.” True to her roots, the organically-farmed garden at Mustards yields impeccable produce for her restaurants. With a degree in hospitality management from the University of Wisconsin-Stout, training at Le Cordon Bleu and La Varenne in Paris, Cindy moved to San Francisco in 1979 and was soon tapped as the inaugural chef for Napa Valley’s Meadowood Resort. Since then, she has partnered in the creation of over a dozen iconic Bay area restaurants including Fog City Diner, Roti and Tra Vigne, as well as her own establishments.Cindy has earned rave reviews from the most exacting critics, countless national awards, and a devoted following. She is the author of five cookbooks – the James Beard Award-winning Mustards Grill Napa Valley Cookbook, Fog City Diner Cookbook, Big Small Plates, Cindy Pawlcyn’s Appetizers, and Cindy’s Supper Club. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 10 12:00 PM - SPRING BREAK: COOKING WITHOUT RULES

2015 | PBFW 111

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ZAKARY PELACCIO

Zakary Pelaccio is a celebrated chef and restaurateur, noted for influencing culinary trends from nose-to-tail cooking, gastro-pubs, Brooklyn cuisine and bringing Southeast Asian cuisine to the mainstream. After years training in Malaysia and Thailand and with culinary luminaries such as Thomas Keller and Daniel Boulud, Zakary created and founded Fatty Crab and Fatty ‘Cue in New York City. He left the group in early 2011 to move into the woods to gather, grow and raise what he cooks, eats and serves to his guests. Pelaccio also penned a critically acclaimed cookbook, Eat With Your Hands, in 2012. In 2011, Pelaccio, along with his wife, Jori Jayne Emde, co-chef Kevin Pomplun and business partner, Patrick Milling Smith, began renovating a nineteenth century carriage house in the historic town of Hudson, New York. Fish & Game, as the restaurant is called, opened for business in May of 2013. The Fish & Game project is truly a lifestyle business. Pelaccio, Emde, Pomplun, Milling Smith and crew grow and gather cultivated and wild produce and raise animals for the restaurant on their respective properties. The farm’s most recent development was the purchase of two Dutch Belted Galloway cows, June and Alabama, who will soon be supplying Fish & Game with all types of dairy products. 1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA

SOERKE PETERS

Soerke Peters is an award-winning international Chef whose far-reaching experience includes everything from a mastery of cuisine to corporate managerial experience. Chef Soerke Peters’born and raised in Germany always had an interest in cooking. He decided to become a chef at the age of five. He remembers cooking with his grandmother as a young boy, and followed this path his entire life to become a chef. After his three year apprentice ship in Wilhelmshaven/ Germany he moved to Munich and worked at world class hotels and restaurant including a one and three Michelin Star rated restaurant. In 1991 Chef Peters moved to New York City and immediately started working for Mr. Pino Loungo’s Toscorp, Inc., , an emerging company that, which included Coco Pazzo and Le Madre just to name a few. In October of 2001 Chef Peters decided to move to Los Angeles. While mastering Northern-Italian cuisine at Ca’del Sole Chef Peters opened Froma on Melrose in West Hollywood. In 2012 he took the opportunity to move to Carmel by the Sea taking over Basil Seasonal Dining. Chef Peters’ passion for Farm to Table food and being sustainably responsible made Basil the first Certified Green Restaurant in the Monterey County. He is also active in the American Culinary Federation Monterey Bay Chapter as Chairman of the Green & Sustainable Committee. 1.) THURSDAY, APRIL 9 8:00 AM - CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

112 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CHARLES PHAN

Known as the inventor of modern Vietnamese cuisine in America, Charles Phan is executive chef and owner of the Slanted Door family of restaurants. He and his family relocated from Da Lat, Vietnam just before the fall of Saigon, and spent two years in Guam before settling in San Francisco’s Chinatown in 1977. Phan opened his first restaurant, The Slanted Door, in San Francisco’s Mission District in 1995 before relocating to its current location in the historic Ferry Building in 2004. The architect of that project (and each since), Olle Lundberg, describes Charles as “the most optimistic guy you’ll ever meet.” In 2004, Phan won the James Beard Foundation award for “Best Chef California.” The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and children. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

CARMEN QUAGLIATA

At Union Square Cafe, Executive Chef and Partner Carmen Quagliata explores his passion for his native Italian cuisine in one of the country’s most beloved restaurants. After graduating from the Culinary Institute of America, Carmen became an apprentice at the Greenbrier Hotel in West Virginia under Chef Hartmut Handke. Three years later, he headed west to work for Michael Chiarello at Tra Vigne in Napa Valley. There he quickly advanced from Sous Chef to Executive Sous Chef to Executive Chef/Partner. In 2001, Carmen was hired to work for Lydia Bastianich at Felidia in New York City. He then moved to Boston and became Chef at The Vault, which quickly earned three stars from both the Boston Herald and Boston Globe. Carmen ultimately realized that his heart lay in New York, and a fortuitous introduction brought him to Union Square Cafe in January 2005 as Chef de Cuisine. Carmen was promoted to Executive Chef in September 2007. Within a year the restaurant received four stars from Time Out New York, and reclaimed the title of New York City’s Most Popular Restaurant from the Zagat Survey – an honor Union Square Cafe has received an unprecedented nine times. 1.) FRIDAY, APRIL 10 6:30 PM - NEW YORK, NEW YORK: A TASTE OF THE BIG APPLE 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 113

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RICHARD REDDINGTON

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at Redd, he offers a contemporary interpretation of Wine Country cuisine. He began his career working for Roland Passot at San Francisco’s La Folie in 1990 later moving to Postrio before heading to David Burke’s Park Avenue Café. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel. Returning to California he was opening Sous Chef at Spago Beverly Hills, before joining Chapeau in San Francisco where he was named “Rising Star” by The San Francisco Chronicle. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000 he moved to the Napa Valley as Executive Chef at Auberge du Soleil. He was voted “Best Rising Chef” by San Francisco magazine in 2003. After leaving Auberge in 2004 he took the reins at Masa’s in San Francisco before opening his own restaurant. Opened in November 2005 Redd offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row.” In January of 2012, Chef Reddington opened his second restaurant Redd Wood in the North Block Hotel also located on Washington Street. An upscale Pizza Restaurant it has become a favorite of locals and tourists alike. 1.) FRIDAY, APRIL 10 12:00 PM - FAMILY STYLE: AN ULTIMATE PAIRING OF COMFORT FOOD & CABERNETS 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

JERRY REGESTER

In April of 2008, The InterContinental The Clement Monterey named Jerry Regester their opening Executive Chef. In his role, Jerry oversees The C Restaurant and Banquet Operations. Jerry’s culinary focus is on using sustainable ingredients and adhering to the Monterey Bay Aquarium’s Seafood Watch Program. He describes his cooking style as, “rustic elegance with refined flavors.” Born and raised in the Northeast, Jerry began his career training at the New England Culinary Institute, where he graduated in 1991. While training at culinary school Jerry fell in love with wine and the pairing of food with wine. Moving west following his dreams to work in the wine country, Jerry accepted a job at Domain Chandon working under acclaimed Chef Phillipe Jeanty. While there Jerry met Chef Cal Stamenov and then followed him to Carmel to work under Stamenov as his Chef de Cuisine at the renowned Pacific’s Edge at the Highlands Inn. In 2009 Regester was named the Executive Chef for the inaugural Pebble Beach Food & Wine Event and was instrumental in making the event the success it is today. Prior to that, Regester was the Executive Chef at Wente Vineyards and was also the Executive Sous Chef at The Lodge at Pebble Beach, where he spent three years as Chef de Cuisine at Stillwater Bar and Grill. He was instrumental in redesigning the restaurant menu to focus on sustainable seafood and local ingredients with a seasonally changing menu. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION

114 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

OLIVER RIDGEWAY

English-born Ridgeway began working in the kitchen at his father’s restaurant, before attending culinary school in London, followed by stints at the exclusive Brighton Metropole Hotel and on board the iconic Queen Elizabeth II Cruise Liner. Ridgeway began his American cooking career under the tutelage of the legendary Chef Paul Prudhomme at K-Pauls Louisiana Kitchen, before moving to New York City, where he served as Executive Chef at the Carlyle Hotel and cooked at the James Beard House under consulting Chef Christian Delouvrier. Prior to Grange, Chef Ridgeway served as Executive Chef of the lauded Anasazi Restaurant in Santa Fe, and Director of Food & Beverage for Rosewood’s famed Inn of the Anasazi. Ridgeway has helmed the kitchen at Grange Restaurant & Bar since 2011. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

NICK ROBERTS

Growing up on a family-owned vineyard and wine operation in Carmel, California, Nick Roberts’ palate for wine and food matured and developed with ease. Roberts has worked at prestigious restaurants such as Café Boulud and Ducasse in New York and Highlands Inn in Carmel. Los Angeles native Brooke Williamson has been hailed by the Los Angeles Times as a culinary wunderkind after winning first place in the Quady’s Four Star Pastry Competition at the age of 19 and working in celebrated restaurants such as Michael’s in Santa Monica and Boxer in Los Angeles. As the owners of successful ventures including Zax, Amuse Café and Beechwood in Venice, husband and wife team Roberts and Williamson opened Playa Provisions with the desire to bring a bit of L.A.’s gourmet beachside vibe to the South Bay. In addition to their restaurants, Williamson was runner-up on “Top Chef Seattle” and has received national recognition throughout her culinary career as a leading creative and talented female chef. Her impressive resume includes being the youngest female ever to be invited to cook at the James Beard House as well as being named “Rising Star Chef” by StarChefs in 2004. Most recently, Brooke starred as a host and mentor on MTV’s first foodie series, House of Food, won her battle on the popular Esquire series Knife Fight and will compete in Bravos’ Top Chef Duels series this summer. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 6:30 PM - DYNAMIC DUOS: LOVE IN THE KITCHEN

2015 | PBFW 115

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RICHARD ROSENDALE

RICH IS A CERTIFIED MASTER CHEF—Rich is a Certified Master Chef, a distinction earned through the American Culinary Federation. The grueling 130 hour cooking exam held at the Culinary Institute of America has a 90% fail rate and only 67 chefs have ever made it through successfully— Rich being the youngest to ever pass the exam. The Exam is detailed in the book “Soul of a Chef” walking readers through this culinary marathon that few dare to take. THE BOCUSE D’OR—Considered the most demanding five-hour cooking competition in the world. Rich mentored and trained with top chefs from around the country, including Thomas Keller, Daniel Boulud, and Grant Achatz. Rich was the USA Champion and earned the right to represent the United States in Lyon France where he cooked against 22 other countries, finishing in the top third of the field. Few chefs ever have the opportunity to cook at this level. THE MOST INTERNATIONALLY COMPETITIVE CHEF BRINGS THE COOKING EXPERIENCE HOME— With over 55 international cooking competitions under his belt, Rich now brings his expert perspective to the novice cook so they to can use his easy tips, tricks and techniques in their kitchens at home. Rich can be seen every Saturday morning where he, host Evette Rios, and chef Vikki Krinsky rehab a family’s unhealthy dish to create something that is delicious, nutritional and easy to make. Rich has opened numerous restaurants over the years and enjoys cooking for people to put a smile on their faces. Although Rich has cooked for Presidents, foreign dignitaries and celebrities around the world, his favorite meals are with his family. Rich and his wife Laura are the parents of three children—Laurence, Liam, and Francesca. 1.) FRIDAY, APRIL 10 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER 2.) SATURDAY, APRIL 11 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER

PETER RUDOLPH

Peter Rudolph is the Executive Chef of Rosewood Sand Hill and Madera restaurant, the signature restaurant at Rosewood Sand Hill in Menlo Park. Madera has been recognized for 5 consecutive years with a Michelin Guide one star rating. Chef Rudolph became interested in cooking while growing up in Martinez, a town near San Francisco, where he was surrounded by fresh produce that grew in his grandparents’ garden. Spending time in his grandmother’s kitchen eventually led him to the California Culinary Academy in San Francisco, where he graduated in 1995. Shortly thereafter, he began his culinary career as a pastry chef at San Francisco’s Brasserie Savoy. Chef Rudolph refocused on savory cooking by making his way into the kitchens of fine hotels. He spent 10 years with The Ritz-Carlton Hotel Company and was then appointed Executive Chef at Taj Hotels’ famed Campton Place in San Francisco, where he was named one of StarChef.com’s Rising Star Chefs. His career with the luxury hotel brand began at the award-winning Dining Room at The Ritz-Carlton, Buckhead in Atlanta. He eventually returned to the West Coast as Sous Chef at Jer-Ne in The Ritz-Carlton, Marina del Rey, and as Chef de Cuisine for Navio at The Ritz-Carlton, Half Moon Bay. At Madera, Chef Rudolph says he is focusing on cooking the cuisine he is most comfortable with – refined yet approachable food that honors the many culinary traditions of the Western United States. 1.) SATURDAY, APRIL 11 6:30 PM - MICHELIN 101:STARS OF THE VALLEY

116 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

STEVE SAMSON

Steve grew up spending summers in Italy with his mother’s Bolognese family, cooking alongside his grandmother and mother, and credits his time in Italy for ingraining a passion for the craft, especially as an expressive outlet. Samson earned his B.A. in History from the University of California, San Diego and began Columbia University’s pre-med program but would eventually leave to enroll in New York’s Institute of Culinary Education and was a Blue Ribbon Graduate. He started his professional cooking career in New York and Maine. He worked his way through Italy with a series of stages at many Michelin-starred restaurants, including Dal Pescatore, Il Duomo, and Il Cascinale Nuovo. Upon returning to the States, he worked with Chef Piero Selvaggio, helping him to open the Las Vegas outpost of Valentino, and then as Executive Chef at the original in Santa Monica. He joined David Myers at his Michelin-starred Sona, where the two developed an Italian concept. Steve and Zach Pollack opened Pizzeria Ortica that year, a local award-winning restaurant in Orange County, with accolades including OC Weekly’s Best Pizza and Best Italian Restaurant. After departing Pizzeria Ortica, the duo opened Sotto, where the focus is on Southern Italy and the simplicity of traditional Italian cooking. Steve’s passion for Italian food is evident through the house-made pastas, seasonal dishes and Italian specialties. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

YULANDA SANTOS

After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back. Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in Las Vegas, George’s at the Cove in La Jolla, California and Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California. Yulanda is currently the Pastry Chef at Post Ranch Inn in Big Sur, California. Her desserts are inspired by her surroundings and fresh produce from local farmers. Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

2015 | PBFW 117

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

LIZA SHAW

Liza Shaw’s rustic and soulful food reflects a deep appreciation of Southern Italian culinary traditions combined with Northern California sensibilities. Liza acquired an early appreciation for Italian cooking through a Sicilian family friend while growing up in Glyndon, Maryland. After culinary school at CCA, Liza took an externship with Suzette Gresham-Tognetti at San Francisco’s famed Acquerello. After two years at Acquerello, Liza was recruited to open A16 in 2004, working under executive chef Christophe Hille and later Nate Appleman before being promoted to executive chef and partner in January 2009. After seven years in the A16 kitchen including two as Executive Chef and Partner, Liza left to take time off for travel, research, and development of her future in the San Francisco restaurant scene. In 2012, as a consultant on pizza programs throughout Northern California, Liza helped open Redd Wood in Yountville, Campo Fina and Pizzando in Healdsburg. Liza is the owner and chef of Merigan Sub Shop, in South Beach of San Francisco, opened November 2013. Merigan Sub Shop fills a distinct need in San Francisco for a quality sandwich, inspired by the familiar East Coast Italian hoagie shops of Liza’s upbringing. Elements of the menu feature in-house butchery, roasted meats and market-sourced seasonal produce, the backbone for Italian cuisine in a Northern California setting. 1.) THURSDAY, APRIL 9 9:00 PM - THURSDAY AFTER HOURS PARTY 2.) SATURDAY, APRIL 11 6:30 PM - BEAUTIES & THEIR BEASTS

HIRO SONE

118 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BEN SPUNGIN

Chef Ben Spungin started his culinary career at sixteen working at the acclaimed Fosters Market. This experience of ‘simple harvest food’ gave Ben a foundation to base his ideals and ambitions. In 1996, Ben attended the New England Culinary Institute in Montpelier, Vermont earning his Associates degree. Ben’s school internship was at the Magnolia Grill in Durham under James Beard award winning Chefs Ben and Karen Barker. After finishing school in 1998, a spontaneous opportunity opened at the French Laundry to work under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon. In 2000, Spungin accepted the Pastry Chef position at the Post Ranch Inn in Big Sur, California, where he quickly developed an interest in working with wild and foraged ingredients. In 2005, Spungin moved on to become the Pastry Chef at the Bernardus Lodge in Carmel Valley, CA, where he worked alongside Chef Cal Stamenov to develop pastry creations that complement the signature coastal cuisine. During his eight years with Stamenov, Spungin built relationships with many local foragers and farmers to create dishes that reflect the region’s bold, seasonal flavors. Spungin now brings this local focus and vast expertise to Coastal Luxury Management’s restaurant portfolio, as their Corporate Executive Pastry Chef, with his menu of reinvented classics with a playful punch. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 10 12:00 PM - COCKTAILS & CUISINE: PAST, PRESENT AND FUTURE

CAL STAMENOV

Ever since he can remember, Cal Stamenov has been at home in the kitchen. Cooking is the passion and dream that shaped his life since childhood. A country man at heart, he grew up on the California Central Coast in a rural area outside of San Francisco. He was lucky to discover his talent and passion early in life: love of the land, of good food and cooking. Without doubt, he entered culinary training right out of high school. After graduation in 1983, Stamenov entered the suitcase phase of his life, and for the next 15 years hopped around the world. When an opportunity came to return to Northern California he was ready to come back to his roots. On the Central Coast there are quality ingredients from the land and from the sea at his fingertips. His friendships with the local fisherman, growers and foragers are truly invaluable. The highlights of his day is having a fisherman drop off one hundred pounds of Monterey Bay spot prawns fresh from the ocean or a forager unexpectedly arriving at the kitchen door with a basket of chanterelle mushrooms from Big Sur. With a fusion of vineyards and gardens literally at his kitchen door, Stamenov easily embraces the foods he loves most - wood fired grills, California olive oils, garden-fresh vegetables and herbs, wines and vines and natural flavors. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION

2015 | PBFW 119

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CURTIS STONE

Curtis Stone (curtisstone.com) is an internationally known chef, restaurateur, TV host and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to cook with local, seasonal and organic ingredients and pay homage to fresh produce. Born in Melbourne, Australia, Curtis’ passion for food was inspired as a boy by his grandmother Maude’s famous fudge. After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, and quickly rose through the ranks to become Head Chef at Marco’s highly revered restaurant, Quo Vadis. Curtis opened his first restaurant in the U.S. Maude (mauderestaurant.com), named after his grandmother, in Beverly Hills in February 2014, which has received rave reviews from Eater LA (2014’s Restaurant of the Year), LA Weekly (2014’s Best New Restaurant), LA Magazine (4 out of 4 stars), Angeleno and more. Maude is the culmination of all his life experiences and culinary sensibilities captured into an intimate setting. Curtis offers a market driven, prix-fixe monthly menu designed to create an intimate chef’s table experience. Each month a single ingredient inspires a degustation menu of nine or more courses; this celebrated ingredient is creatively woven, to varying degrees, through each course. Curtis is the host of Food Network’s new culinary competition, Kitchen Inferno, which premiered in October 2014, regularly co-hosts CBS’s The Rachael Ray Show and is set to mentor home cooks in Food Network’s new culinary competition All-Star Academy premiering in March 2015, where he’ll star alongside Food Network’s biggest names, including Bobby Flay, Alex Guarnaschelli and Michael Symon. He also hosted the spin-off edition of the Top Chef franchise, Top Chef Duels, which premiered in August 2014. He is a familiar face on dozens of shows including The Today Show, Ellen, Conan, The Talk, The Biggest Loser and Celebrity Apprentice and was named regular guest co-host of ABC’s The Chew in November 2013. A regular headliner at global food shows, Curtis was the first chef to debut an eponymous product line at prestigious US retailer Williams-Sonoma. Curtis Stone’s Kitchen Solutions launched in March 2012 on HSN and September 2014 in Target Australia, and is sold in other fine specialty retailers throughout the US, Canada, Mexico, Singapore and Belgium. Curtis’ sixth cookbook Good Food, Good Life: 130 Recipes You’ll Love to Make and Eat is set for release in March 2015. He published his fifth cookbook, What’s for Dinner?: Recipes for a Busy Life (Ballantine) in April 2013 which made the New York Times bestsellers list. Whether you’re working late, having friends over for a bite or saving pennies for the weekend, the cookbook has scores of tips to make cooking fast, easy and fussfree. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column explaining how cooking fish at home can be simple was published in the October 2013 issue. 1.) FRIDAY, APRIL 10 6:30 PM - AN EVENING AT MAUDE WITH CHEF CURTIS STONE 2.) SATURDAY, APRIL 11 10:00 AM - MAUDE’S SEASONAL STORIES WITH CHEF CURTIS STONE 3.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

SKYLAR STOVER

In December 2013, Stover was selected to represent Team USA in the prestigious Bocuse d’Or competition as Chef Philip Tessier’s Commis. Chef Phillip Tessier led Team USA to a historic second-place finish at the Bocuse d’Or in the 2015 competition.Dubbed the “Culinary Olympics,” the Bocuse d’Or is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in a five and a half hour cooking challenge in front of thousands of cheering fans. Skylar Stover began as a Commis at The French Laundry in March 2013 and, after demonstrating intense dedication and focus, he moved into the position of Chef de Partie on Garde Manger. Prior to his joining the team at The French Laundry, Skylar helped to open The Book Bindery in Seattle under former Per Se alumnus Shaun McCrain.

120 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHN TESAR

Two-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar is known for his stylish, modern American cuisine prepared with classic European techniques. His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry, including national nods from Esquire (named to Best New Restaurants for two consecutive years), Food & Wine, New York Magazine and The New York Times, appearances on The Today Show and The Early Show and winning the inaugural season of Food Network’s Extreme Chef. Tesar’s first restaurant Spoon Bar & Kitchen, received national recognition from Conde Nast Traveler, Bon Appetit and Esquire. His newest concept, Knife, opened in May 2014 at The Highland Dallas hotel to critical acclaim and guest praise, including Eater’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants” and Zagat’s “Hottest New Restaurants.” Featured on Esquire Network’s “Restaurant Revolution,” Knife is Tesar’s vision of what a contemporary steakhouse should be. Always looking ahead for the next project, Tesar has announced he will be opening Fork, an authentic Italian restaurant, in Dallas in 2015 and is developing a hotel in Memphis on the Mississippi River that will feature a restaurant and bakery. He is also working on a modern meat cookbook and a television show. 1.) FRIDAY, APRIL 10 6:30 PM - MEATOPIA 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

PHILIP TESSIER

After more than a decade in the kitchens of the Thomas Keller Restaurant Group, Chef Philip Tessier led Team USA to a historic 2nd place finish at the 2015 Bocuse d’Or competition. The Bocuse d’Or is among the most demanding international competitions, pitting chefs from 24 countries against one another in a 5 1/2 hour cooking challenge. Tessier’s legacy with TKRG began in 2004 at Per Se, where he started as poissonier. He quickly rose to sous chef and was instrumental in the successful launch of Chef Keller’s acclaimed 3 Michelin-starred NYC restaurant. Tessier’s constant demonstration of exceptional leadership led to his selection as the chef de cuisine of Bouchon in Yountville. At Bouchon, he channeled his creativity into a series of menus highlighting the regional cuisines of France. After more than 3 years as Bouchon’s chef de cuisine, Tessier was again tapped by Chef Keller to move into the position of executive sous chef at The French Laundry from 2011 to 2013. Tessier’s culinary career began at the Williamsburg Inn in Virginia, where he first gained an appreciation of kitchen management. After graduating from the Culinary Institute of America in Hyde Park, NY in 1999, Tessier’s love of French cuisine led him to France, where he worked in some of the country’s most highly regarded kitchens. Upon returning to the US, Tessier trained under Chef Eric Ripert at NYC’s Le Bernardin, before joining the opening team at Per Se. 1.) FRIDAY, APRIL 10 3:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR COOKING DEMO 2.) FRIDAY, APRIL 10 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER 3.) SATURDAY, APRIL 11 6:30 PM - THE CULINARY OLYMPICS AT PEBBLE BEACH VIII: THE MENT’OR DINNER

2015 | PBFW 121

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KENT TORREY

Question: what provides your senses with delectable eye candy, sensual smells, all while tantalizing your taste buds? Answer: everything at THE CHEESE SHOP!!! Kent and his staff of The Cheese Shop Inc, in downtown Carmel~by~the~Sea, California, ROCKS when it comes to their selections of wonderful world class wines, their incredible array of cheeses, and gastronomic gourmet foods. On any given day you will find Kent and his knowledgeable staff handing out sampling from over 200 different cheeses from around the world and passing along wonderful insights from the history of that particular cheese’s origins. Kent is always be offering up one of his litany of “cheesy” jokes to both entertain, and make you groan all at once. Over the years, Kent has been fortunate enough to assist the public and professional trade through various media sources, publications and staged events with highlights including this September’s 4th Annual Hawaii Food & Wine Fest, and others like: Gourmet Fest Carmel, ZAP in San Francisco, LA Food & Wine Festival, World of Pinot Noir Festival, Pebble Beach Food & Wine, Masters of Food & Wine, Blackberry Farm, Kapalua Wine & Food Festival, Taste of Washington, Big Sur Food & Wine Festival, Central Coast Classic, and the Les Amis D’Escoffier Society Foundation Inc. In addition The Cheese Shop has been featured on the Travel Channel worldwide as a “Must See Destination” & showcased on the Food Network. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

MIRO USKOKOVIC

Miro Uskokovic was named Pastry Chef of Gramercy Tavern in fall 2013. Born and raised in Serbia, Miro grew up on a family farm where his mother had small cheese and cake-making operations. At seventeen, he travelled to the U.S. for the first time to live in Greentown, Indiana for a year as part of a high school exchange program. After returning home to Serbia and attending hospitality college, Miro relocated to Greentown where he nurtured his love of baking, working with local Pastry Chef Andrea Kirkpatrick in her shop Pastry Diva, known for modern American cakes. He then enrolled in the Culinary Institute of America, where he received an Associate’s Degree in the culinary program in 2008. While completing his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, Miro met Jean Georges Pastry Chef Johnny Iuzzini, who offered him the opportunity to train as his production intern during his days off. After completing his program at the CIA he returned to Jean Georges as a pastry cook. Within a year and a half, Miro had become the Pastry Sous Chef at Jean Georges, working first under Iuzzini and then Pastry Chef Joseph Murphy. After several years at Jean Georges, Miro was named the Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant. Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as influence from other cuisines. 1.) FRIDAY, APRIL 10 6:30 PM - NEW YORK, NEW YORK: A TASTE OF THE BIG APPLE 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

122 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

PEBBLE BEACH

BIG SUR | CARMEL

PA CI F I C G R O V E

MONTEREY

Luxury Pr operties

CALBRE#01795524

The Vacation Home Experts

Specializing in Luxury Vacation Rentals, Long Term Rentals, Estate Management & Vacation Home Sales

w w w . E l i t e C a r m e l . c o 2015 m| PBFW 123

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

FABIO VIVIANI

Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Although a well-respected business man in Italy, he was ready for a change and moved to Ventura County, CA. There he opened Café Firenze in Moorpark and, soon after, popular Los Angeles Italian eatery Firenze Osteria in North Hollywood. Teaming up with the Chicago’s most innovative restaurant consulting group, Dine|Amic, Viviani opened a third restaurant called Siena Tavern in Chicago in February 2013. Siena Tavern has received accolades from Michigan Avenue, Chicago Tribune, Thrillist, and others. Fabio Viviani is perhaps best known for his appearance on season 5 of Bravo’s hit reality series Top Chef in 2008, earning the “Fan Favorite” title. Viviani returned to Bravo in 2010 to compete in their Top Chef All Stars edition and a spinoff culinary reality show, Life After Top Chef. His on screen appearances have propelled him to become one of the fastest growing household names in the country. He is also the host of the award-winning web series Chow Ciao! on Yahoo!, the #1 lifestyle and food show on the internet. He has authored two successful cookbooks, Café Firenze Cookbook, and his latest release Fabio’s Italian Kitchen, and has another cookbook in the works due in early 2014 that will showcase Fabio’s passion for food made simple. Viviani regularly shares recipes with his fans through his online Magazine, “Fabio’s Kitchen Academy.” 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

JEFFERY WEISS

Jeffrey Weiss is the chef of jeninni kitchen + wine bar in Pacific Grove, California and the author of the 2014 award-winning cookbook Charcutería: The Soul of Spain. Before running the kitchen at jeninni kitchen + wine bar, Jeffrey has cooked in the kitchens of James Beard award-winning chefs Josè Andrès and April Bloomfield, as well as Spanish-based chef Adolfo Muñoz and Daní Garcia. Jeffrey is one of a select group of Americans to earn the prestigious ICEX culinary scholarship—which allowed him to live in Spain, learn the regional cuisines, cook in the kitchens of top Spanish chefs, and eventually write Charcutería: The Soul of Spain, a cookbook chronicling his experiences there. These days, Jeffrey is infatuated with crafting the perfect burger--which he showcases both on the menu at jeninni kitchen + wine bar as well as in his recently-released iPhone app The Perfect Grind: Build Your Perfect Burger. Jeffrey graduated from the Mission College School of Hospitality Management and Cornell University’s School of Hotel Administration.

124 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

LAURA WERLIN

Laura Werlin is one of the country’s foremost authorities on cheese. She is the award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest. An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book and a James Beard nomination for her book, Laura Werlin’s Cheese Essentials. Her books, Great Grilled Cheese, Grilled Cheese, Please! and Mac & Cheese, Please! celebrate the world’s two greatest comfort foods, while her first book, The New American Cheese was the first of its kind to shine the spotlight on American cheeses and cheesemakers. Laura has been featured on numerous television and radio segments across the country and has written for national magazines including Food & Wine, Saveur, Everyday with Rachael Ray and Culture magazine. She is known for her approachable yet authoritative teaching style and is frequently invited to conduct cheese and wine pairing, cheese education, and cooking classes across the country. Laura is a recent inductee into the prestigious Guilde des Fromagers and serves as the president of the American Cheese Education Foundation, an arm of the American Cheese Society of which she has been a member for sixteen years. 1.) SATURDAY, APRIL 11 10:00 AM - GRILLED CHEESE & CHAMPAGNE WITH LAURA WERLIN 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

WILLIAM WERNER

William Werner is Chef/Partner of Craftsman and Wolves, a contemporary pâtisserie in the vibrant Mission district of San Francisco, with an online retail shop and farmers’ market stand at the venerable Ferry Plaza Farmers Market. Called “the most brilliant pastry shop in years” by Dana Cowin, of Food & Wine, Craftsman and Wolves offers seasonally changing pastries, cakes, confections, confitures, breads, desserts, as well as savory fare and signature drinks. Since opening, Werner has garnered praise both locally and nationally in publications, including Wall Street Journal, Real Simple, Esquire, and Bon Appétit, and GQ magazine named his famous “Rebel Within” as #6 on “The 50 Best Things to Eat and Drink Right Now.” Recently named San Francisco Magazine’s “2014 Best Pastry Chef,” Plate Magazine’s “2014 30 Chefs to Watch,” Star Chefs’ “2013 Rising Star Artisan,” and a James Beard Foundation “Outstanding Pastry Chef” nominee, Werner also serves as a Valrhona Pastry Chef Consultant, leading professional culinary demonstrations and classes in the US and Canada. In the early summer of 2015, Werner and team will open Craftsman and Wolves inside PLATFORM, a collection of art, fashion, and culinary talent, at Hayden Tract in Los Angeles, CA. 1.) SATURDAY, APRIL 11 6:30 PM - MICHELIN 101:STARS OF THE VALLEY 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

2015 | PBFW 125

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BROOKE WILLIAMSON

Growing up on a family-owned vineyard and wine operation in Carmel, California, Nick Roberts’ palate for wine and food matured and developed with ease. Roberts has worked at prestigious restaurants such as Café Boulud and Ducasse in New York and Highlands Inn in Carmel. Los Angeles native Brooke Williamson has been hailed by the Los Angeles Times as a culinary wunderkind after winning first place in the Quady’s Four Star Pastry Competition at the age of 19 and working in celebrated restaurants such as Michael’s in Santa Monica and Boxer in Los Angeles. As the owners of successful ventures including Zax, Amuse Café and Beechwood in Venice, husband and wife team Roberts and Williamson opened Playa Provisions with the desire to bring a bit of L.A.’s gourmet beachside vibe to the South Bay. In addition to their restaurants, Williamson was runner-up on “Top Chef Seattle” and has received national recognition throughout her culinary career as a leading creative and talented female chef. Her impressive resume includes being the youngest female ever to be invited to cook at the James Beard House as well as being named “Rising Star Chef” by StarChefs in 2004. Most recently, Brooke starred as a host and mentor on MTVOK’s first foodie series, House of Food, won her battle on the popular Esquire series Knife Fight and will compete in Bravos’ Top Chef Duels series this summer. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION 2.) SATURDAY, APRIL 11 6:30 PM - DYNAMIC DUOS: LOVE IN THE KITCHEN

ROY YAMAGUCHI

Honored with the prestigious James Beard “Best Pacific Northwest Chef” award, Yamaguchi hosted the PBS show, Hawaii Cooks with Roy Yamaguchi and was featured on the Food Network program, My Country, My Kitchen. Yamaguchi has published three cookbooks, Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen. Based on childhood memories of the flavors of Hawaii, Roy invented what he refers to as “Hawaiian Fusion© Cuisine.” Food & Wine Magazine dubbed the original Roy’s the “crown jewel of Honolulu’s East-West eateries,” and was named one of Conde Nast Traveler’s “Top 50.” Gourmet acknowledged Yamaguchi as “the father of modern East-West cooking.” As busy as Chef Yamaguchi is, he still finds time to serve on numerous boards and committees for both charitable and educational groups including: Steering Committee - Culinary Institute of the Pacific (CIP), Culinary Advisory Board - Leeward Community College, Board of Directors - Hawaii Culinary Education Foundation, Board of Directors - Grow for Good, a national initiative from Food & Wine Magazine, Board of Trustees - The Culinary Institute of America, alumni. He also initiated the Tom & Warren Matsuda Scholarship Fund which supports culinary education in Hawaii and hosts the Roy’s Golf Classic which benefits Imua Family Services which assists families of special needs children. 1.) FRIDAY, APRIL 10 12:00 PM - SPRING BREAK: COOKING WITHOUT RULES 2.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

126 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CY YONTZ

Born in Los Angeles and raised in Denver, Yontz began working in kitchens as a teenager, but attributes his first real love of food to his apprenticeship under his mentor, celebrity chef, author and self-proclaimed “Dean of Southwestern Cuisine,” Jimmy Schmidt (Chianti on Main, Chianti Tucson Grill, Rattlesnake Club). In Denver, Yontz worked with restaurateur Kevin Taylor at Palletes Restaurant and Café Z in the Denver Art Museum before expanding both his geographic and culinary horizons at Pranzo Italian Grill, a well-known celebrity hangout in Santa Fe, New Mexico. Moving from Italian to Southwestern cuisine, Yontz then worked with Chef Mark Miller at Santa Fe’s Coyote Café. In 2001, Yontz ventured briefly to Houston where he served as corporate R&D chef for Pappas Restaurants, implementing award-winning themes and recipes in more than 70 locations before returning to Santa Fe as executive chef at Someone’s in the Kitchen, an upscale catering company. Yontz has achieved great success in the various markets in which he has served, garnering praise from regional associations and media, and culminating in an invitation to the prestigious James Beard House in 2002. Yontz recently returned to his native California to raise his family and serve as executive chef at Rio Grill where he hopes to crystallize his creative culinary vision. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

CHEFS

Pebble Beach

BENJAMIN BROWN

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

2015 | PBFW 127

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

AARON BURNS

Aaron Burns knew at a very young age that he was destined to be a chef. He was simply fascinated with the food industry in its entirety and could not wait to partake in the rush and excitement of being in the kitchen. High school summers were consumed with work at the iconic theme park, Opryland. Aaron learned that a culinary apprenticeship was available at The Opryland Hotel and he jumped at the opportunity. Aaron’s time on the west coast included training under many masters in the culinary world. His career began at The Ark on Long Beach Peninsula in Washington State. A stint in Napa Valley followed allowing Aaron to work with his mentor, Robert Curry, at Domaine Chandon. While in the wine country Aaron flourished under a number of Michelin-star chefs to include Phillipe Jeanty, Richard Reddington, Joseph Humphries and Mark Dommen – affording him time at Julia’s Kitchen and Auberge Soleil. After twelve years in Napa, having developed a distinctive culinary perspective and refined techniques, Aaron left Napa for Palm Springs. There he took the helm as Executive Chef at The Parker and subsequently The Riviera Resort and Spa. The natural beauty, plentiful produce and glorious weather of the Central Coast called to Aaron as the perfect spot for his next adventure. First stop, his local favorite, Casanova and then Post Ranch beckoned and Aaron enjoyed working alongside John Cox at the celebrated Sierra Mar Restaurant at Post Ranch. 1.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

GILBERTO GALVES

Chef Gilberto Galvez was born and raised in El Salvador and moved to the United States when he was just seventeen years old. He began his culinary career at the Portola Plaza in Monterey, California. Over the years he worked in many fine dining restaurants before finding a home with the Pebble Beach Company in 1989, working under then Executive Chef Pascal Rifflart. In 2014 Gilberto was promoted to the position of Banquet Chef, working under Executive Chef Rod Uncangco. Chef Gilberto has participated in numerous events representing the Pebble Beach Company such as Cooking for Solutions, Pebble Beach Food & Wine, AT&T, and the 2000 U.S. Open. Gilberto was nominated as Employee of the Quarter in 2014. He loves working with a variety of ingredients and flavors in European, Asian, and American cuisines. Gilberto displays passion in his work which is evident to everyone he works with. When Gilberto Galvez is not creating delicacies in the Banquet Kitchen at Spanish Bay, he can be found in his free time playing soccer with his friends. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

128 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ELIAS LOPEZ

Chef Elias Lopez began his culinary career more than 20 years ago at the age of 16. His love of cooking began when he worked for and was inspired by his mentor Ted Walter, Chef of the renowned restaurant Passionfish in Pacific Grove, Calif. Ted took the young Lopez under his wing and opened his eyes to an exciting world of gourmet cuisine. In 1988, Chef Lopez began his career with Pebble Beach Resorts at the Bay Club Restaurant at The Inn at Spanish Bay, known today as Pèppoli. Working under Chef Drew Previti and the Italian influence and instruction of three-star Michelin Chef Gualtiero Marchesi from Milan provided significant inspiration during his time there. Lopez left Pebble Beach temporarily and worked for a few years in Northern California as Sous Chef at the famous Blackhawk Grill under Chef Elliot King. He returned to Pebble Beach Resorts in 1996 as Sous Chef for the Bay Club Restaurant. In 1998, Chef Lopez accepted the position of Chef de Cuisine for Roy’s at Pebble Beach at The Inn at Spanish Bay. Under Roy Yamaguchi’s leadership, he mastered the Roy’s style of cooking and helped to redefine the flavors of Euro-Asian Cuisine which has established Roy’s as one of the most visited restaurants on the Monterey Peninsula. In 2005 Chef Lopez accepted the position of Executive Sous Chef for The Inn at Spanish Bay. Today, Lopez is the Executive Chef at The Beach & Tennis Club.

PABLO MELLIN

Chef Mellin was born and raised in the village of Rio Nexpa, Mexico. He moved to the United States in 1986 and began his culinary career as a line cook at the Hog’s Breath Inn Restaurant in Carmel, Calif. After working in a variety of local Monterey fine dining restaurants, including the Sardine Factory, he embraced the opportunity to cook at Pebble Beach Resorts in 1991. In 2000, Chef Mellin became Lead Supervisor at Roy’s at Pebble Beach, where he was able to hone his skills in Hawaiian-fusion cuisine. In 2005, he was promoted to Sous Chef, a position where he would gain a wealth of knowledge in Japanese products, global flavors and unique presentations. In 2008, Chef Mellin took over the reins of Roy’s at Pebble Beach as Chef de Cuisine. As an active member in the community, Chef Mellin participates in numerous local special events such as Cooking for Solutions and Pebble Beach Food & Wine. At the 2010 Harvest Farm to Table, he won the award for “Best Dish.” Most recently, Chef Mellin was voted the 2013 Chef of the Year by the American Culinary Federation Monterey Bay Chapter. Chef Mellin fell in love with Asian cuisine with its vast array of ingredients and intense flavors. Tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth and he has brought that passion to Pebble Beach Resorts. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION

2015 | PBFW 129

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL NEMEC

Michael was born in Sergeantsville, New Jersey, a rural village along the Delaware River. He grew up at his mother’s elbow as she made homemade cakes, pies, and cookies. At age 14, to avoid attending Sunday School, he began work in the French country restaurant of a small local inn. From bus boy to dishwasher and then cook, his talents grew under the guise of a Cordon Bleu-trained chef and alum of George Perrier’s Le Bec Fin in Philadelphia. At 18 he began his studies in Restaurant Management and continued to the Culinary Institute of America at Hyde Park. He followed this with an apprenticeship on Norwegian Cruise Lines, where he gained experience in first class, all-in-one hotels, and also discovered the international flavors shared by his fellow cruise employees from all over the world. A turning point came when Michael moved to San Francisco where he began to hone his skills under chefs Bradley Ogden and George Morrone at One Market Restaurant. Later, while working under Scott Warner at Black Cat Restaurant, he met his wife Dawn, a cake decorator and pastry chef. Michael left the city to be chef at a small 75-seat ocean side restaurant called Pasta Moon. Here, Michael enjoyed working with seasonal bounties from small local farmers and fishermen, an experience which permanently influenced his aims as a chef. Michael Nemec joined Pebble Beach Resorts in 2000 as banquet Sous Chef at The Lodge at Pebble Beach where he supervises events such as the annual AT&T Pebble Beach National Pro-Am Tournament, Pebble Beach Food and Wine, and the Pebble Beach Concourse d’ Elegance. He continues to celebrate local products, not only at Pebble Beach, but in his home kitchen as well. Michael also enjoys donating his talents for such charitable events as the Feast for Aids and Cooking for Solutions at the Monterey Bay Aquarium. Michael and his family live in a small, coastal town where he takes inspiration from the tide pools and fishing docks of the California coast and the sea creatures that swim past as he surfs. He and his 4-year-old daughter, Julia, maintain a glorious organic kitchen garden and flock of hens, and are making way for a new helper, 4-month-old Harrison. 1.) SUNDAY, APRIL 12 12:00 PM - LEXUS GRAND TASTING SUNDAY

ANGELA TAMURA

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

130 PBFW | 2015

1.) FRIDAY, APRIL 10 12:00 PM - FAMILY STYLE: AN ULTIMATE PAIRING OF COMFORT FOOD & CABERNETS 2.) SATURDAY, APRIL 11 12:00 PM - LEXUS GRAND TASTING SATURDAY

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

JEREMY TUMMEL

A native of Southern California, Chef Jeremy Tummel has an extensive education in the culinary industry and a wide-ranging experience in an array of cuisines over his career. His expertise in French-Asian dishes and Latin flavors combined with his vast knowledge of wine pairings brings yet another exciting page to the Stillwater Bar & Grill portfolio. After teaching at the Santa Barbara City College Culinary Academy, Tummel helped open the Bacara Resort & Spa in Santa Barbara. After serving two years as the Executive Chef there, he accepted the same role in Kevin Costner’s restaurant Epiphany. Since then, he’s also spent time at the highly acclaimed Wine Cask Restaurant and Susan Feniger’s Ciudad restaurant in Los Angeles. Chef Tummel was also recently featured at the Four Seasons Tokyo in Japan as an ambassador of Central Coast food and wine pairings. He has a strong bond with the ocean, the land and the ingredients they provide and, with proper technique, Tummel has developed a very unique and distinguished style that embeds itself perfectly in the world-class dining across the landscape of Pebble Beach Resorts. 1.) THURSDAY, APRIL 9 6:00 PM - OPENING NIGHT RECEPTION

RODNEY UNCANGCO

Raised on the Monterey Peninsula where fish, produce and fine dining are abundant, it is only natural that The Inn at Spanish Bay Executive Chef Rod Uncangco’s interests are drawn to the culinary arts. Chef Uncangco has worked in several Monterey Bay area establishments, developing a passion for the Sicilian style cuisine and seafood that is indigenous to the Monterey Peninsula. With this foundation behind him, Chef Uncangco joined the staff of Ferrantes Restaurant at the Monterey Sheraton and Marriott hotels as Sous Chef in 1998. There, he specialized in Northern Italian and California Bistro cuisine as he worked under the guidance of Executive Chef Guggisburg. By the time he left the Marriott in 1993, Uncangco had become Banquet Chef for Executive Chef Erikk Hilgert. In 1994 Chef Uncangco joined the culinary staff at The Inn at Spanish Bay and in 1996 was promoted to Executive Sous Chef. Uncangco became Executive Chef at The Inn at Spanish Bay in 2004. Since joining the culinary team at Pebble Beach Resorts, Uncangco has worked on numerous special events including three U.S. Open Championships in 1992, 2000 and 2010, as well overseeing and coordinating the culinary aspects of the annual Pebble Beach Food & Wine. As Executive Chef, Uncangco’s duties include overseeing daily operations at Roy’s at Pebble Beach, Pèppoli, Traps, STICKS, banquets and room service, as well as all special events at The Inn at Spanish Bay.

2015 | PBFW 131

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

SPECIAL Thanks DIRECTOR OF VOLUNTEERS: Margo Daniels 2015 VOLUNTEER CAPTAINS Cathy Barwick - Cooking Demos Joe Barwick - Cooking Demos Donna Brusachetti - Opening Night Reception Mike Bryant - Golf Tournaments Cheryl Burrell - Inn Luncheons Kevin Cole - Parking Tim Daniels - Spanish Bay Dinner Carla Felicella - Monterey Beach Dinner Micah Hawbaker - Parking - Grand Tasting Laz Laky - Casa Palmero Dinners Sallie Miller - Opening Night Reception Tatyana Neronova - Lodge Luncheons Emily Phelps - Stillwater Dinners Eric Phelps - Stillwater Dinners Camille Reith - Beach Club Dinners Lynn Sakasegawa - Opening Night Reception Eric Siering - Wine Tastings PeterAnne Ushakoff - Grand Tasting Tent Walt Ushakoff - Grand Tasting Tent CULINARY COORDINATORS Chef Rod Uncangco Lauren Palminteri 2015 CULINARY CAPTAINS John Dirks Chef Gilberto Galves Jorden Richardson

132 PBFW | 2015

PEBBLE BEACH RESORTS CULINARY TEAM: Rodney Uncangco - Executive Chef, The Inn at Spanish Bay Angela Tamura - Chef de Cuisine, Pèppoli at Pebble Beach Pablo Mellin - Chef de Cuisine, Roy’s at Pebble Beach Greg Karjala - Chef de Cuisine, STICKS Restaurant John Hui - Executive Pastry Chef, Pebble Beach Resorts Anastasia Simpson - Pastry Chef, The Inn at Spanish Bay Gilberto Galvez - Banquet Chef, The Inn at Spanish Bay David Plankenhorn - Sous Chef, Pèppoli at Pebble Beach Daniel Leach - Sous Chef, Roy’s at Pebble Beach Antonio Castellanos - Executive Steward, The Inn at Spanish Bay Kelly Crees - Assistant Executive Steward, The Inn at Spanish Bay Lauren Palminteri - Culinary Admin. Coordinator, The Inn at Spanish Bay Ben Brown - Executive Chef, The Lodge at Pebble Beach Clint Wilson - Executive Sous Chef, The Lodge at Pebble Beach Aaron Burns - Chef de Cuisine, The Bench Jeremy Tummel - Chef de Cuisine, Stillwater Bar and Grill Mario Perez - Banquet Chef, The Lodge at Pebble Beach Michael Nemec - Sous Chef, The Lodge at Pebble Beach Jesse Santillan - Sous Chef, The Tap Room Tomas Bagood - Sous Chef, Gallery Cafe Gary Faulkner - Sous Chef, The Bench Jesus Hernandez - Executive Steward, The Lodge at Pebble Beach Ian Appelt - Assistant Executive Steward, The Lodge at Pebble Beach Pilar Mendez - Culinary Admin. Coordinator, The Lodge at Pebble Beach Elias Lopez - Executive Chef, The Beach & Tennis Club Anthony Civetta - Executive Steward, The Beach & Tennis Club FOOD AND BEVERAGE DIRECTORS: Pascal Rifflart - The Inn at Spanish Bay Jeff Wallace - The Lodge at Pebble Beach

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Our inspiration every day: incredibly patient, supportive, and loving families and friends. Our Dear Friends and advisors – You know who you are! On behalf of Coastal Luxury Management we would like to thank all the volunteers for the endless amount of hours you give in making the Pebble Beach Food and Wine a success year after year. This event is not only about food and wine but also is an extraordinary philanthropic event. Monies are donated to five charitable organizations each year for education, youth and community service programs on the Monterey Peninsula. The true “hidden heroes” of this event are the volunteers who spend countless hours making this showcase so successful. – Margo Daniels Volunteer Director BEVERAGE MANAGERS: Wendy Heilmann - Director of Wine and Spirits, Pebble Beach Resorts Michael Sellers - Wine Manager, Pebble Beach Market David Kristiansen - Lead Sommelier, The Lodge at Pebble Beach

PURCHASING: Woody Salkin - Director of Purchasing Rommel Esteybar - Purchasing Operations Manager Jennifer Torres - Purchasing Coordinator

BANQUET MANAGERS: Mark Hansen - The Inn at Spanish Bay Bryan Anthony - The Lodge at Pebble Beach Jason Reehm - The Lodge at Pebble Beach Stephanie Sorensen - The Beach and Tennis Club

FLORAL AND EVENTS DESIGN: Erica Tarpinian - Floral and Event Design Manager Lezlie Johnson - Floral Manager

RESORT MANAGERS: Rod Schinnerer - The Inn at Spanish Bay Julie Weaver - The Lodge at Pebble Beach and Casa Palmero Jason Tracy - The Beach & Tennis Club SPECIAL EVENTS: Beat Giger - Director of Special Events Claudette DeMar - Special Events Coordinator Gretchen Melvin - Special Events Assistant Manager Shannon Kent - Special Events Administrative Assistant CATERING & CONFERENCE SERVICES: Barry Peterson - Resort Director of Catering & Conference Services Daryl Griffith - Director of Catering Linda Lloyd - Associate Director of Catering & Conference Services Mary Robbins - Conference Services Manager Julie Bullas - Catering Manager Cruz Esparza-Almaraz - Conference Services Manager Therese DiBenedetto - Conference Services Manager Kristy Consoli - Conference Services Manager Justine Geisler - Conference Services Manager Jennifer Kirsch - Assistant Catering Service Manager Briana Whitsell - Catering Sales Manager

PRODUCTION SERVICES: John Dillon - Manager, Production Services RESTAURANT MANAGERS: Federico Rusciano - Pèppoli at Pebble Beach Phil Jones - Roy’s at Pebble Beach Lindell Mendoza - Stillwater Bar & Grill Stephen Donahue - The Tap Room Lee Ann Hein - STICKS Katie Hoenes - Gallery Cafe Arianna Ilabaca - The Bench Liz Wareham - Beverage Manager, The Inn at Spanish Bay Claudius Mercadal - In-Room Dining, The Inn at Spanish Bay Alcides Salas - In-Room Dining, The Lodge at Pebble Beach Shane Hiura - Spyglass Hill Grill and Del Monte Bar & Grill ROOMS DIRECTORS: Justin Cambier - The Inn at Spanish Bay Luke Mangan - The Lodge at Pebble Beach

2015 | PBFW 133

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

SPECIAL Guests GILLIAN BALLANCE, MS TREASURY WINE ESTATES

Gillian Ballance MS, DWS has spent 20 years working in the best restaurants and resorts in the United States. Ms. Ballance began her career at Windows on the World Restaurant, working under Kevin Zraly and Andrea Robinson. Exposed to a cellar with over 100,000 bottles was the best education a passionate wine enthusiast could have, and Ballance’s career soared. Her career includes opening up Cello in NYC, Wine and Beverage Director at Bacara Resort in Santa Barbara, Plumpjack Group’s Wine Director, Wine Consultant and Sommelier for Bottega Restaurant, Wine Director at Cavallo Point. Currently Ballance is the Luxury Prestige Manager and Educator at Treasury Wine Estates. Ballance has been featured in numerous publications like Wine Spectator, Food and Wine Magazine and an abundance of Trade publications. She has also judged at several wine competitions and conducts wine seminars across the United States. In 2012 Ballance passed the esteemed Master Sommelier Diploma Exam, representing one of 21 women in the world. She is also the recipient of the Diploma in Wines & Spirits from the British Wine and Spirits Education Trust. Ms. Ballance has a BFA from New York University.

KIM BETO

SOUTHERN WINE & SPIRITS

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

RICHARD BETTS, MS SOMBRA

After an academic journey that included a BS, an MS and nearly a JD, Richard finally found his way to his real love; Wine. While traveling in Italy, he fell in love with the country’s dining tradition and came to regard wine “as a grocery and not a luxury.” He served as the wine director at The Little Nell in Aspen from 2000 to 2008. In the spring of 2003, Richard passed the Court of Master Sommeliers’ Masters Exam on the first attempt, the ninth person ever to do so. He co-founded his own wine label Betts & Scholl in 2003 and sold it to Castle Brands in the fall of 2009. Richard also co-founded both Scarpetta Wines and “Cc;” Wines. Today, Richard is guiding his mezcal project, Sombra, and his newest wine projects, “Saint Glinglin” from Bordeaux and “my ESSENTIAL” from California and Provence. Richard is also the New York Times best-selling author of “The Essential Scratch and Sniff Guide to Becoming a Wine Expert”.

134 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

In show business, a guest appearance is the participation of an outsider performer (such as a musician or actor) in an event such as a music record or concert, show, etc., when the performer does not belong to the regular cast, band or other performing group. In music, such an outside performer is often referred to as a guest artist

SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS

Based in Bainbridge Island, Shayn is currently the Examination Director for the Court of Master Sommeliers, Americas. He oversees all levels of Examinations, including the prestigious Master Sommelier Diploma. From 2006-2011, he served as Education Director for the Washington State Wine Commission. From 2000-2006, Shayn was Wine Director for one of the most respected restaurant wine programs in the world, Canlis Restaurant. In 2005, he earned the title of Master Sommelier on his first effort at the examination; he was awarded the prestigious Krug Cup - the 10th person in the world at the time. He has been a wine columnist for Seattle Magazine, The Sommelier Journal, Luxe and Epicure. Shayn’s love of the stage and joy in educating people about the wonders of wine has lead him to become an entertaining fixture on the national wine festival circuit, having appeared as a panelist here at the inimitable Pebble Beach Food and Wine, Food and Wine Classic in Aspen, Kapalua Wine and Food Festival, Nantucket Wine Festival and Taste Washington! As a wine hospitality voice, he has appeared in articles in Food and Wine, Wine Spectator, Food Arts, Wine and Spirits, Gourmet and Wine Enthusiast.

CHRIS BLANCHARD, MS CHRIS BLANCHARD COLLECTION

Chris Blanchard, MS, has a busy itinerary managing the wine program at the legendary Chateau Marmont in Hollywood for the celebrity clientel and movie industry glitterati, as well as representing the incredible Vine Hill Ranch Oakville estate in the Napa Valley. His restaurant experience includes many years as the Wine Director and Sommelier for REDD Restaurant, where San Francisco Magazine named Chris as the “Critic’s Choice Best Wine Director” naming him as one of the “4 Stars” in the entire San Francisco Bay Area food scene. Forbes Magazine named his wine list at REDD as one of the “Top Wine Lists in the World” and he has been featured in numerous Food & Wine Magazine articles. With 25 years in the wine business, Chris has opened and created wine programs for numerous restaurants across the country, and represented some of the Napa Valley’s most exclusive wineries. Chris currently resides in the Napa Valley where he produces a small production Cabernet Sauvignon called Passenger, and as proprietor of a new wine label based in Northern Spain.

IAN CAUBLE, MS SOMM SELECT

Ian Cauble is one of just 202 Master Sommeliers in the world, and also one of the youngest. In 2011, Ian won the Gold medal for the ‘Best Young Sommelier in the World,’ and that same year he took first place as the TOP|SOMM in the United States for all ages. Ian was one of the main character in a popular wine documentary film called SOMM, which chronicled his three-year quest to become a Master Sommelier. Ian has rendered his sommelier services at restaurants including Aubergine, Le Quai, Fleur de Lys, Jardiniere, Spruce, and the Ritz Carlton Hotel. Ian also served as the U.S. Ambassador for Krug Champagne of France. Today, you can follow Ian’s worldwide hunt for exceptional wines at SommSelect.com, a free subscription website that caters to knowledgeable wine enthusiasts who wish to discover sommelier-selected wines to drink tonight, or to thoughtfully expand their collections. Each day, Ian presents a unique bottle of wine for purchase – from a private collection or a great bargain from an emerging label, or an opportunity to purchase the last few bottles of a stellar vintage – and offers them along with his learned insights and candid opinions.

2015 | PBFW 135

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

DANA COWIN FOOD & WINE

Dana Cowin, Food & Wine’s editor in chief since 1995, has covered the world of food, wine, style and design for more than 25 years. Dana oversees Food & Wine, which includes a monthly magazine with a circulation of 925,000 digital products including the website foodandwine.com, mobile applications and editions for iPad, Nook Color and Kindle Fire. She heads up a books division that publishes Best of the Best Cookbook Recipes, Food & Wine Wine Guide, Food & Wine Cocktails and other titles. She also serves as editorial advisor to Food & Wine China. Under Dana’s leadership, the award-winning magazine has attracted an audience of more than 10 million readers. Dana is a 2012 James Beard Foundation Who’s Who of Food & Beverage in America inductee, one of the highest honors for food and beverage professionals working in North America. In 2011 she was inducted into the MIN Editorial and Design Hall of Fame, and the magazine won the James Beard Foundation award in the Wine and Spirits category for Jon Fine’s “Natural Wine: Weird or Wonderful?” (June 2010). Before joining Food & Wine, Dana was managing editor of Mademoiselle and House & Garden, and an associate editor of Vogue. Dana is on the board of directors of Wholesome Wave Foundation and City Harvest, for which she spearheads the annual “Skip Lunch Fight Hunger” campaign. She is a member of Brown University’s President’s Leadership Council.

DOMINIQUE DA CRUZ POST RANCH INN

Dominique discovered his passion for wine early on during a 2-year-long oenology course tied in to his Hotel and Restaurant Management studies in his hometown of Grenoble in France. His success in this program pointed him in the right direction…and wine it was. After many inspiring experiences in one, two and three Star Michelin restaurants, including Georges Blanc in Vonnas and The Richemond Hotel in Geneva, he adventured beyond the European borders and landed in Ann Arbor Michigan. There, “Escoffier” Restaurant introduced and exposed him to a Wine Spectator Grand Award wine list. Shortly thereafter, he came to beautiful Big Sur, California where he has been at the helm of Post Ranch Inn’s wine program since the resort’s inception. Sierra Mar Restaurant at the Post Ranch has been the recipient of the Wine Spectator Grand Award twice over. Dominique has provided personalized consulting for sister properties and a wide array of elite clientele. He has created wine brands and customized wine productions in direct association with highly regarded California producers and winemakers.

CHRISTIE DUFAULT CIA GREYSTONE

Christie Dufault is a member of the wine faculty at the Culinary Institute of America in the Napa Valley. 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 Grand Award from the Wine Spectator. As the head sommelier at Quince, Christie was awarded “Best Wine Director 2007” by San Francisco Magazine. In 2009, Christie helped open RN74 Restaurant where she 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.

DAN DUNN IMBIBER

Dan Dunn has been, at varying times, a newspaper and magazine columnist, a television comedy writer, a nightlife correspondent for Playboy, and the author of several cleverly titled books. He is one of the wine and spirits industry’s leading personalities, and has emceed events the world over. He hosted Dan Dunn’s Happy Hour on SiriusXM Which featured luminaries from the world of wine, beer and spirits along with stars such as Ray Romano, Hall & Oates and the Most Interesting Man in the World. He’s appeared on Conan, The Adam Carolla Show, The Henry Rollins Show and Talk Soup. In 2012, Fox produced a half-hour comedy pilot based on Dan’s life as depicted in his book, Living Loaded (Three Rivers Press). Dan co-wrote and produced the pilot with the team behind It’s Always Sunny in Philadelphia. Dan’s work has appeared in GQ, Vanity Fair, Esquire, USA Today, Maxim, LA Weekly, Newsday, Los Angeles Magazine and the LA Times. His forthcoming book, American Wino: A Story of Reds, Whites and One Writer’s Blues on the Winey Road to Redemption (HarperCollins) will be released in early 2016.

136 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

ANTHONY GIGLIO WINE WISE LLC

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

CHRISTINA GRDOVIC FOOD & WINE

Christina Grdovic is senior vice president and publisher of FOOD & WINE, which commands an audience of over 10 million epicures who share a passionate and adventurous approach to cooking, wine, entertaining, restaurants and travel. A 17-year FOOD & WINE veteran, Christina joined the magazine as an event marketing manager and rose through the ranks to become publisher in 2007. The brand’s insider intelligence now extends from the magazine to a multitude of platforms, including the recently launched FWx, a digital brand for foodie-obsessed millenials; foodandwine.com; tablet editions; a branded books division; Top Chef television franchise with Bravo; Best New Chefs editorial franchise; Chefs Club by FOOD & WINE restaurant partnership; the renowned FOOD & WINE Classic in Aspen and over 15 leading epicurean events.

BILLY HARRIS THE CULINARY MC

Billy Harris has become the “go-to guy” in the culinary world. He has hosted events for Mario Batali, Bobby Flay, Rachael Ray, and Michael Symon. He’s been a judge on Iron Chef, and has filmed segments for ABC’s “The Chew”! Using his razor-sharp timing and brilliant improvisational skills Billy hosts about 50 Culinary Events a year!! Billy’s very popular culinary web series “Hanging with Harris” has just filmed their 100th episode! A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to “work a room”!

GREG HARRINGTON, MS GRAMERCY CELLARS

Greg Harrington is the founder of and winemaker for Gramercy Cellars in Walla Walla, WA. His winemaking focuses on great vineyards, minimalist intervention in the winemaking process, and balanced, earthy wines including Syrah, Grenache, Cabernet Sauvignon and Tempranillo. In 2010, Gramercy was awarded Best New Winery from Food and Wine Magazine. Greg also currently serves as Chairman of the Court of Master Sommeliers.

2015 | PBFW 137

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BERNARD HERVET DOMAINE FAIVELEY

Bernard Hervet, CEO of Domaine FAIVELEY since 2007, was formerly the CEO of Bouchard Père et Fils and of William Fèvre in Chablis. Located in the heart of Burgundy in Nuits-Saint-Georges since 1825, Domaine Faiveley owns more than 120 hectares of vines on exceptional terroirs including 10 Grands Crus and 21 Premiers Crus in the Côte de Nuits, Côte de Beaune and Côte Chalonnaise. In 2005, Erwan Faiveley then 25 years old, succeeded to his father François Faiveley, thus becoming the seventh generation of the family to manage the domain. He brought a new dynamism while remaining faithful to its predecessors. Shortly after assuming his new role, he hired Bernard Hervet, an expert in great wines of Burgundy. Together, they have renewed and strengthened the team, started an investment program (new truncated-cone-shape wooden tanks for the Grands Crus, thermoregulated stainless steel tanks for white wines) and developed new methods of vinification and aging.

LAURIE HOOK BERINGER VINEYARDS

Laurie Hook attributes her first spark of interest in wine to learning her family had roots in winemaking. “I found out that my family had owned a Chateau in France before the revolution. Once I started to taste and read more about wine, I realized it pulled together my love of history, science, being creative, and doing something that connected me to the earth.” Laurie graduated from the prestigious winemaking program at UC Davis and traveled to Australia to work in a small winery after graduation. In 1986, Laurie came to Beringer as an enologist, was named assistant winemaker to Ed Sbragia one year later, and in 2000 was promoted to Winemaker. “One of the great things about being part of such a long-standing winery is our fantastic collection of vineyards. There is nothing better than being out in the vineyard tasting grapes in the morning, just as the fog rises. Following that process through to a bottle that someone will enjoy 10 years later is what makes my work so fascinating. I find it rewarding to remember each vintage in both winemaking and personal terms.”

RAY ISLE FOOD & WINE

Ray Isle is executive wine editor of Food & Wine, the sophisticated trend-spotting and talent-seeking epicurean brand. In addition to overseeing the magazine’s wine department, Ray writes the monthly column Tasting Room and directs all spirits coverage. He was promoted from wine editor in 2010, and previously served as deputy wine editor and senior editor. Prior to joining Food & Wine in 2005, Ray was managing editor of Wine & Spirits. He has also worked in sales and marketing for a wine importer, and taught fiction writing at Stanford University. Ray’s articles about wine, food, and spirits have appeared in a wide range of publications including Wine & Spirits, the Washington Post, Martha Stewart Living and Gastronomica. He has been nominated for a James Beard Award, the highest honor for food and beverage professionals in the U.S. Ray regularly conducts wine-tasting seminars at epicurean events throughout the country and abroad and appears as a wine and spirits expert on NBC’s Today, CBS This Morning and CNBC. Follow Ray on twitter.com/islewine.

ROBIN KELLY O’CONNOR ITALIAN WINE MERCHANTS

138 PBFW | 2015

A leading wine educator, international wine judge, wine writer, and sommelier, Robin Kelley O’Connor recently joined Italian Wine Merchants (IWM), where he lends authority and passion to seminars, dinner events, sales, offerings and wine education. In addition, he is currently involved in the wine program at Tark’s Restaurant in Lutherville, Maryland. He was previously Lead Specialist and Head of Wine Americas for Christie’s Auction House. Prior to, he was the Director of Sales and Education for retailer Sherry-Lehmann. Robin was trade and consumer education director in the Americas for the Bordeaux Wine Bureau for 20 years. Robin 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. Robin has conducted over 2,500 seminars, written for the Trenton Times, Santé Magazine, and Wine & Spirit, and served as senior editor for Kevin Zraly’s Complete Wine Course 25th Anniversary Edition. He also traveled around the world with Kevin visiting over 20 Countries, 80 wine regions, 500 appellations and tasted more than 7,000 wines.

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

DAN KOSTA KOSTA BROWNE

Dan Kosta, a native of Sonoma County, learned about wine from his father. At home, wine was served at nearly every dinner. At his dad’s wine shop in Santa Rosa, Dan learned about labels, varietals and style. Dan followed his passion for food, working for more than 15 years in fine dining, mostly at John Ash & Co. He worked every position imaginable, finally landing as Operations Manager and Wine Director. Kosta Browne was a dream shared by Dan Kosta and Michael Browne. In 1997, Dan and Michael decided to venture into winemaking. They saved tip money and eventually had enough for a half-ton of Pinot Noir, a used barrel and an old hand-crank stemmer-crusher. That marked the beginning of Kosta Browne. Dan now spends a majority of his time traveling the country attending charitable events where the brand partners with many organizations.

JASON LEDBETTER DOUBLE CANYON

Jason Ledbetter oversees all winemaking operations, working closely with Vineyard Manager Will Beightol. Ledbetter comes to Double Canyon from Pine Ridge Vineyards in Napa Valley, where he worked as assistant winemaker for 4 years, playing an important role in the winery’s recent successes. After receiving a bachelor’s degree in Viticulture and Enology from UC Davis, Ledbetter went on to pursue his passion for winemaking. He joined the Pine Ridge Vineyards team in 2009, following internships at Trefethen Vineyards and Cakebread Cellars, which he completed during his studies. Ledbetter gained valuable experience working shoulder to shoulder with Winemaker Michael Beaulac at Pine Ridge Vineyards, where he has had the opportunity to work with estate vineyards in 5 distinctive Napa Valley appellations. At Double Canyon, Ledbetter will focus on expanding the Cabernet Sauvignon program, utilizing the high-quality fruit sourced from the estate vineyard, located in the heart of Horse Heaven Hills. “I’m thrilled to be involved with this exciting new project,” says Jason.

GEOFFREY LOISEL CHAMPAGNE BILLECART-SALMON

Geoffrey Loisel is from Le Havre, Normandy: a beautiful and historic region not only famous for its Calvados and beaches, but also recognized for playing a major role in helping (thru its port) the region of Champagne to export its wines throughout the world. Geoffrey has proudly followed that path for over 15 years - from Miami to Chicago to New York - holding various management positions with some of the most renowned champagne houses and wine and spirits companies exporting to the US, including Marie Brizard, Boisset estates, Pommery and The Wine Group. Geoffrey holds an MBA from the Normandy Graduate School of Management. He became passionate about wines when he was elected vice-president of his school’s Wine Club. Geoffrey was appointed Director of Champagne Billecart-Salmon U.S. in 2010, and is now managing Sales and Marketing across all of North America and the Caribbean. Geoffrey lives in New York City with his wife, Marie France, and their 2 ½ years old son Leo-Paul.

JORDAN MACKAY AUTHOR & JOURNALIST

Jordan Mackay is the James Beard Award-winning wine and spirits writer. His writing on food, wine, spirits, and beer has also appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, Wine and Spirits, Food & Wine, Gourmet, San Francisco Magazine and others. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers, was released in October 2010, winning a James Beard award in 2011. His newest book, Franklin BBQ: A Meat Smokers Manifesto, will be released soon.

2015 | PBFW 139

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KAREN MACNEIL THE WINE BIBLE

One of the foremost wine experts in the U.S., Karen MacNeil is the only American to have won every major wine award given in the English Language, including the James Beard award for The Wine and Spirits Professional of the Year. In a full-page profile on her, TIME magazine called Karen, “America’s Missionary of the Vine.” Karen is the author of the WINE BIBLE, the single best selling wine book in the United States, and the new WINE BIBLE (coming Fall 2015). Her articles have been published in more than 50 newspapers and magazines including The New York Times and Worth. She is the former wine correspondent for the Today Show, and she won an Emmy for her PBS series Wine, Food and Friends with Karen MacNeil.

CARLTON MCCOY, MS THE LITTLE NELL

Carlton McCoy was named Wine Director at The Little Nell in 2012, marking an incredible rise through the food and wine industry. Raised in a rough neighborhood in Washington, D.C., McCoy enrolled in the Careers through Culinary Arts Program for underprivileged youth. Success in this program led to his acceptance at The Culinary Institute of America on a scholarship where he was called to his true passion: wine and service. After graduating from CIA, he worked in several celebrated restaurants including Thomas Keller’s Per Se, Marcus Samuelsson’s Aquavit and Tom Colicchio’s Craft Steak in New York among others. In 2011, he joined The Little Nell, inspired by the hotel’s Wine Spectator Grand Award-winning program and its reputation as a training ground for Master Sommeliers (McCoy is the tenth Master at The Nell). His many distinctions include being named to Forbes’ list of “30 under 30,” Wine Enthusiast’s “Best New Sommelier” and Star Chefs’ “Rising Star Sommelier.” As Wine Director at The Little Nell, McCoy emphasizes an approachable wine tasting program and has introduced the wine tasting cellar where guests can gather for an après-ski visit (or late-night fun).

MARIENA MERCER THE COSMOPOLITAN OF LAS VEGAS

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

GREG MILLER FLOWERS VINEYARD & WINERY

Inspired by a single taste of wine in his hometown of Chicago, Greg moved to earn a degree in hospitality with an emphasis on wine at the University of Nevada, Las Vegas. Although he enjoyed the fast-paced nature of the restaurant industry, he realized he belonged closer to the source. He moved to northern California and earned a second degree in Viticulture and Enology from the University of California at Davis, while gaining practical experience at Napa’s Quintessa Vineyard and Winery. His successful studies at Davis backed by his love of the French language and culture led him to Burgundy through the Confrérie des Chevaliers du Tastevin, where he worked alongside Véronique Drouhin and the winemaking team at the Maison Joseph Drouhin, an experience instrumental in his understanding of terroir and its expression through wine. At Flowers, Greg brings a lively passion for the production and enjoyment of true, terroir-driven wines of distinction and their ability to deliver a genuine story of place and time.

140 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTOPHER MILLER, MS BOND ESTATE

Chris began his restaurant at the age of 14 while growing up in New Orleans, and worked his way up through many of the top fine dining restaurants in the city. After graduating with a degree in finance from Tulane University, he realized he had no interest in working behind a desk for a living. While doing some soul (and job) searching on a ski trip to Washington State, an unplanned stop at a winery tasting room changed his life forever. The next four years were well-spent, intensively studying and working as the Cellar Master and a sommelier at the legendary Canlis Restaurant in Seattle. In early 2008, Chris was recruited to take over as Beverage Director for Wolfgang Puck’s flagship Spago Beverly Hills. The subsequent three years have brought numerous professional awards and accolades, including the Wine Spectator Grand Award for the Spago winelist. In his spare time, he consults various hospitality groups throughout southern California and is the owner of Meliora, a boutique Sta. Rita Hills wine project.

CHARLIE MOUNT ROYAL TOKAJI

Charlie Mount was born as the son of a British wine merchant. The first wine he remembers tasting at age of 5 was Chateau d’Yquem 1971. After studying at Eton College, Charlie spent a year living and working in Florence, Italy before attending King’s College London and graduating with a degree in law. In 2003, Charlie joined Moët Hennessy Louis Vuitton as prestige sales manager with responsibility for UK Michelin Star restaurants and five-star hotels. He built a new area of the business focused on private clients and built a network of high-net worth collectors of Krug, Dom Pérignon, Hennessy and other LVMH brands. He also managed relationships with key corporate partners including the PGA European Tour. Charlie then moved from sales to marketing as brand manager for Champagne Krug. Here he worked on the launch of Krug Clos d’Ambonnay and the expansion of the “Krug Room”, private dining rooms from London to Hong Kong. Tokaji, and Royal Tokaji in particular, had long been a source of fascination for Charlie, and he was delighted to join the company and is honored to be leading the next stage in the development of this unique wine brand.

STEPHÁNE OGIER DOMAINE M&S OGIER

This small domaine is run by Michel’s son, Stephane Ogier, who was born in 1977 - one of the youngest wine makers in Cote Rotie. He started working in the domaine alongside his dad in 1998 and took over in 2000. After 5 years of studies in Beaune and a stage in South Africa, a lot of energy was added into the domaine. While he gained experience and knowledge of the various parcels owned by the family, he focused on enlarging the vineyard holdings and building a new cellar. The wine making techniques were intensified in order to gain more richness. 80% of the fruit is destalked, fermentation in stainless steel extends to 3-4 weeks at maximum temperature of 29 degrees centigrade and the more tannic appellations are aged in new oak. Since 2003 a new temperature-controlled cellar is in place and there is expanded barrel space. Fruit from all the plots is vinified separately so each terroir can be identified and respected. Shortly after taking over, Stephane started to introduce new luxury Cuvees and over the last decade he developed his own style, which makes great, highly rated sought after wines and consistently fine wines vintage after vintage.

JOSHUA OZERSKY ESQUIRE

Josh Ozersky is Editor-at-Large at Esquire, where he writes about food and restaurants. He is also the author of The Hamburger: A History (2008) and Colonel Sanders and the American Dream (2012), and has written extensively on food for TIME, New York, The Wall Street Journal, Food & Wine, and various other publications. He is a winner of the James Beard Award and the founder of the beloved live-fire grilling event Meatopia. He lives in New York City.

2015 | PBFW 141

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RAJ PARR SANDHI WINES

Though food was Rajat Parr’s first love, wine became his great passion. Rajat has encountered the best of both worlds through his work as wine director for Mina Group’s restaurants including its signature property, MICHAEL MINA, and RN74, a Wine Spectator 2010 Grand Award of Excellence winner. Born in Calcutta, Rajat credits his uncle in London for first introducing him to great wines. After earning a bachelor’s degree in Hotel Administration, Rajat entered the Culinary Institute of America at Hyde Park, New York. He began his wine career as an apprentice to one of the industry’s most acclaimed master sommeliers, Larry Stone, at Rubicon in San Francisco. Rajat continued on to bring his expertise to award-winning Fifth Floor in before being named wine director of Mina Group. Rajat mastered the art of recognizing the impressions that elements imprinted upon wines and quickly became known for his ability to identify vineyards, producers, and vintages by taste alone. Rajat’s interest shifted further towards winemaking, and in 2011, Rajat launched Sandhi, which produces Pinot Noir and Chardonnay in partnership with Charles Banks and Sashi Moorman.

MARC PERRIN CHATEAU BEAUCASTEL

Marc Perrin, the son of Jean-Pierre Perrin, was born April 25, 1970. He graduated from Paris Graduate School of Management in 1993, and worked at Procter & Gamble from 1994-96. In 1996 he founded www.wineandco.com the leading French wine online retailer. He sold the company to LVMH in 2002 - a great retail experience. He has been involved in the assemblage and winemaking at Beaucastel since 1988, and joined the family company full time in 2002. He is now general manager, and travels around the world marketing the wines of the Perrin family.

DLYNN PROCTOR PENFOLDS

DLynn Proctor, a passionate Penfolds Ambassador, is instrumental in Penfolds education programs, media relations, radio, and Re-corking Clinics across the U.S. and Canada. He often contributes to food and wine content, TV shows, and print magazines. In addition, he travels to speak publicly and represent this iconic brand to buyers, consumers, journalists, and distributors in a variety of global forums. DLynn has been involved in sensory testing, winemaking, and training with top winemakers in California, South Australia, and Italy and is an adjunct lecturer and show judge at some of the world’s most famous universities and wine shows. Proctor was named “Best Sommelier in America” by Wine & Spirits Magazine in 2008 and was named to the National RUDD Scholars of 2011. Proctor has been featured in Decanter, Wine Spectator, WineSearcher, Huffington Post, The New York Times and other publications. He was most recently named Wine Enthusiast’s Magazine ’40 Under 40’ Tastemakers for 2014. Proctor is also one of the four featured subjects in the internationally acclaimed documentary ‘SOMM’.

JOHN RAGAN, MS UNION SQUARE HOSPITALITY GROUP

Born and raised in Kansas City, MO, John developed a passion for hospitality at a young age. While pursuing a graduate degree in urban planning at the University of Missouri in Kansas City, John visited California’s wine country, where he realized he wanted to pursue a career in hospitality. He moved to Napa and later, San Francisco, working as a sommelier at local restaurants including the acclaimed Campton Place. In 2006, John moved to New York City to become Wine Director of Eleven Madison Park. During the five years that John spent there, the restaurant earned four stars fromT he New York Times, and three Michelin stars, as well as a James Beard Award for “Outstanding Wine Service,” and a Grand Award from Wine Spectator. In 2012, John became a member of the Court of Master Sommeliers, and as an exam committee member, he contributes to the development of the Master Sommelier exams. As Director of Wine and Restaurant Operations of Union Square Hospitality Group.

142 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

SABATO SAGARIA, MS UNION SQUARE HOSPITALITY GROUP

Sabato began his career in the hotel business in 1997 when he joined The Greenbrier Hotel working both in and out of the kitchen. By age 23 he was named Beverage Director and Sommelier, the youngest individual to assume this responsibility in the 226-year history of the resort. In 2007 after working with Patrick Oâ&#x20AC;&#x2122;Connell presiding over the Grand Award winning wine program at the legendary Inn at Little Washington, he joined the Little Nell Hotel. In his current role, Sabato has helped redefine the food and beverage operations at one of the premier luxury resorts in the country. He has designed and developed four restaurant concepts, the worlds 1 st ski in-ski out pop-up champagne bar on Aspen Mountain, and joined forces with Daniel Johnnes to create La Paulee Aspen, bringing legendary Burgundy winemakers and Michelin starred chefs Daniel Boulud, Michael Mina and Michel Troisgros to the resort for an unparalleled event centered around wine, food, and skiing. In May, 2012 Sabato became the 4th Bald Master Sommelier in the United States part of that journey was featured in the upcoming documentary SOMM.

RODRIGO SOTO

Rodrigo Soto joined Veramonte as Chief Winemaker in 2011. Born in Chile, Rodrigo brings a wealth of international winemaking experience to Veramonte. He has worked in different wine regions around the globe, including Maipo, San Antonio/Leyda and Aconcagua appellations in Chile, Marlborough in New Zealand, as well as Sonoma and Napa Valley in the US. His experiences have allowed him to develop a keen understanding of terroir, honing his winemaking skills and fueling his passion to produce high quality wines that express a sense of place. Rodrigo returned to Chile in late 2011 after spending 6 years as head winemaker at the well-known Benziger Winery in Sonoma. While there, he led the winemaking program for their vineyard-designated wines that focus on capturing the character of each place and varietal. During this time, he also expanded their biodynamic program, and worked closely with growers to implement farming practices aligned with this concept.

LARRY STONE, MS HUNEEUS VINTNERS

Larry Stone is the Estates Director of Quintessa in Rutherford and works with Huneeus Vintners on other projects such as Neyen in Chile and Flowers in Sonoma Coast. He is also the Dean of Wine Studies for the International Culinary Center. Prior to this appointment, Stone was President of Evening Land Vineyards and general manager of Rubicon Estate in Rutherford. He is a two-time recipient of the James Beard Award for Outstanding Wine Service. An English-certified Master Sommelier, Stone passed the examination on his first attempt. He was elected to the board of directors of the Court of Master Sommeliers in 2004 and became a trustee of the James Beard Foundation in 2005. He is the only American to earn the title of Master Sommelier from the Union de la Sommelerie Francaise. His wine-buying and management expertise brought acclaim to the wine programs at the Four Seasons Olympic, Ritz-Carlton and Four Seasons Chicago hotels, Charlie Trotterâ&#x20AC;&#x2122;s restaurant, and finally Rubicon restaurant, which was an iconic destination in San Francisco for 15 years.

MARC STROOBANDT STELLA ARTOIS

Marc is a Belgian Master Beer Sommelier who travels the world to inform, educate, train and inspire people about beer and is a leading authority in food and beer pairings. He started his career when he worked in a Belgian Beer House to fund his studies at Law School in Belgium. Soon he switched from one bar to another and did various courses and studied beer extensively in Belgium and abroad, with a stint at catering college to train as a chef, whilst working in leading beer bars and restaurants. Marc is a member of the British Guild of Beer Writers and has been awarded an honorary knighthood by the Chevalerie du Fourquet des Brasseurs of the Confederation of Belgian Brewers.

2015 | PBFW 143

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

KENT TORREY THE CHEESE SHOP

Question: what provides your senses with delectable eye candy, sensual smells, all while tantalizing your taste buds? Answer: everything at THE CHEESE SHOP!!! Kent and his staff of The Cheese Shop Inc. in downtown Carmel-by-the-Sea, CA, ROCKS when it comes to their selections of wonderful world class wines, their incredible array of cheeses, and gastronomic gourmet foods. On any given day you will find Kent and his knowledgeable staff handing out sampling from over 200 different cheeses from around the world and passing along wonderful insights from the history of that particular cheese’s origins. Kent is always offering up one of his litany of “cheesy” jokes to both entertain and make you groan all at once. Over the years, Kent has been fortunate enough to assist the public and professional trade through various media sources, publications and staged events with highlights including this September’s 4th Annual Hawaii Food & Wine Fest, along with several others. In addition, The Cheese Shop has been featured on the Travel Channel worldwide as a “Must See Destination” and showcased on the Food Network.

AURÉLIEN VALANCE CHATEAU MARGAUX

Aurélien Valance graduated from HEC in Paris with a Master of Science in Management. He has been passionate about wine since joining the oenology club at HEC, and he underwent an internship at Château Margaux during his studies before getting involved with the creation of a wine importing company in New York. It was in 2006 that he returned to his first love, Château Margaux, where he was rapidly appointed as Senior VP Commercial Director. In parallel with his function, he travels to the four corners of the Earth to talk about Château Margaux wines and to share his passion.

BETH VON BENZ MVB CONSULTING NYC

Beth von Benz worked as a Wine Director at: Ansonia, Estiatorio Milos, Judson Grill and Porter House New York. Retail experience includes Zachys wine shop in Scarsdale, NY, and Bowery & Vine & Whiskey Wine Off 69 in NYC. Presently at MvB Consulting, clients include: Restaurant Associates, Sir Terence Conran, Five Points, New Wines of Greece, VOS Selections, Nick & Toni’s restaurant group. Wine PanelistT fhoer New York Times, Santé and Food & Wine, Bon Appetit, trade groups; German Trade Commission, Wines of Chile, All About Greek Wine. Contributor to More magazine, Santé, Wine Spectator, Family Circle, Food & Wine, Bon Appetit, Real Simple, New York Times, Wine Adventure and guest speaker with Mike Colemeco on WOR radio’s Food Talk.

LAURA WERLIN LAURA WERLIN CHEESE ESSENTIALS

Laura Werlin is one of the country’s foremost authorities on cheese. The author of five award-winning books on the subject, Werlin is a sought-after speaker and spokesperson for consumer and trade organizations, and a frequent television and radio guest. As an expert in American artisan cheese, specializing in cheese and wine pairing, Werlin received the James Beard award for her bookT he 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.

144 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Simply

ICONIC www.WinesofProvence.com

E US, we thoug S U C ht EX M N I

G a s a w s i h t AM

AGAZ IN E

O S T U N U S UA L G I N

Actually, as a spirit distilled in Scotland with an ABSURD profusion of botanicals and outlandish infusions of CUCUMBER and ROSE, some insist that we belong in a category all our own. Feeling deviant? Visit us at HENDRICKSGIN.COM PLEASE ENJOY THE UNUSUAL RESPONSIBLY HENDRICK’S GIN, 44% ALC./VOL. ©2015 IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

PA N E L I S T S

Epicure

SOMME

FIRST NAME

LAST NAME

AFFILIATION

CITY/STATE

Jaimee Ryan Daniel Eduardo Todd James David Tony Sarah Max Wanda Nelson Dominique Noah Hayden Juan Carlos Jennifer Andrea Dan Chuy Michele Ted Yeshua Taylor Bonnie Christian Sasha Brittany Elizabeth Victoria Eugenio Robin

Anderson Arnold Bailey Bolanos Brinkman Butler Castleberry Cha Clarke Coane Cole Daquip DeCruz Dranow Felice Flores Foucher Fulton-Higgins Fredman Galvan Garber Glennon Goodman Grant Graves Groon Hagenlock Hastings Huettinger James Jardim Kelly O’Connor

CUT Lettuce Entertain You Mastro’s Terroni Cluster & Cane RN74 Realwinelists Mozza Saison Salpicon Canlis Post Ranch Inn BourbonSteak UniSomm Ltd. Capella Pedregal Del Posto The Joel Palmer House Dan Fredman PR Titan Wine Co. Girl Meets Grape Domaine Select Wines Grand Wailea Scopa Italian Roots Girl Meets Grape Soif Calistoga Ranch Meadowood The Grand Del Mar Marea My Private Somm Italian Wine Merchants

Beverly Hills, CA Chicago, IL Beverly Hills, CA Los Angeles, CA Rancho Mirage, CA San Francisco, CA San Francisco, CA San Francisco, CA Los Angeles, CA San Francisco, CA Chicago, IL Seattle, WA Big Sur, CA San Francisco, CA Los Angeles, CA Cabo San Lucas, BC New York, NY Salem, OR Malibu, CA San Diego, CA Santa Monica, CA Monterey, CA Maui, HI Los Angeles, CA Topanga, CA Santa Cruz, CA Calistoga, CA Napa, CA San Diego, CA New York, NY San Francisco, CA New York, NY

Gillian Kim Richard Shayn Chris Ian Christie Greg Carlton Christopher Rajat John Sabato Larry

146 PBFW | 2015

Ballance, MS Beto Betts, MS Bjornholm, MS Blanchard, MS Cauble, MS Dufault,MS Harrington, MS McCoy, MS Miller, MS Parr Ragan, MS Sagaria, MS Stone, MS

Treasury Wine Estates Southern Wine & Spirits Sombra Court of Master Sommeliers Chris Blanchard Collection SommSelect CIA Greystone Gramercy Cellars The Little Nell Bond Estate Sandhi Wines Union Square Hospitality Group Union Square Hospitality Group Huneeus Family Wines

Napa, CA San Francisco, CA Boulder, CO Seattle, WA Napa, CA San Francisco, CA Napa, CA Walla Walla, WA Aspen, CO Napa, CA Santa Barbara, CA New York, NY New York, NY San Francisco, CA

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

LIERS FIRST NAME Rachel Christpher Cortney James Ray David Rachel Don Vilma Jon Mark Kaela Haley Steven Blake Greg Diane Gianpaolo Cara Matthew Daniel Marin James Eric Andrew Rob Ryan June Rafael Mark Michael Joel Carlos Dawn Chris Jeff Mary Alicia Joe Beth Jai Erica Naureen Fahara Jill

LAST NAME

Kerswell Lavin Lease Lechner Lemaire Lusby Macalisang Mallery Mazaite McDaniel Mendoza Miller Moore Morgan Northey O’Byrne Pandolfini Paterlini Patricia Peterson Pilkey Preske Rahn Railsback Rastello Renteria Robinson Rodil Santos Sayre Scaffidi Schott Smith Smith Tange Taylor Thompson Towns-Franken Vaccaro Von Benz Wilson Wosky Zaim Zamorano Zimorski

AFFILIATION

Republique Broadbent Selections Wild Ginger Bastille/Stoneburner Santa Lucia Preserve Amazon Ame Highlands Inn LaV Acanto/The Gage Coi/AltaCA/Plum The Battery Stock & Bones Formento’s The Cheese Shop Inc. Santa Fe Wine & Chili Festival Redbird 1760 Saison Sierra Mar Sixteen Terroni The Heathman Hotel Mattei’s Tavern Gramercy Tavern La Folie Ruth’s Chris Steak House McGuire Moorman Acquerello ELM Restaurant Group Union Square Café Skurnik Wines Matsuhisa Stoneburner Aragona Betony Potential Entertainment Bottle Stock Consulting Selland Family Restaurants MVB Consulting Quince Le Clos Smoke.Oil.Salt Terrine Hotel Jerome

CITY/STATE

Los Angeles, CA Los Angeles, CA Seattle, WA Seattle, WA Carmel, CA Seattle, WA San Francisco, CA Carmel, CA Austin, TX Chicago, IL San Francisco, CA San Francisco, CA San Francisco, CA Chicago, IL Carmel, CA Santa Fe, NM Los Angeles, CA San Francisco, CA San Francisco, CA Big Sur, CA Chicago, IL Los Angeles, CA Portland, OR Santa Ynez, CA New York, NY San Francisco, CA Boise, ID Austin, TX San Francisco, CA Austin, TX New York, NY New York, NY Aspen, CO Seattle, WA Seattle, WA New York, NY Los Angeles, CA Boston, MA Sacramento, CA New York, NY San Francisco, CA San Francisco, CA Los Angeles, CA Los Angeles, CA Aspen, CO 2015 | PBFW 147

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

More checkouts, cheers and repeat customers. Increase customer loyalty and reduce shopping cart abandonment by offering your customers more control over when and where their shipments are delivered. More flexible shipping options can lead to higher customer satisfaction and repeat business. Learn more about our wine e-commerce solutions. Go to smallbusiness.fedex.com/wine-shipping.

Note: Some states restrict consumer off-site purchases. For a list of states that FedEx can transport off-site purchases to, see the FedEx Wine Shipping State Pairing Guide 148 PBFW | 2015 at fedex.com/cgi-bin/wineShipping.cgi. The shipper is responsible for compliance with laws and regulations applicable to its alcohol shipments.

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

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

dish

other-worldly place. Learn from them. Taste with them, enjoy with them — the fundamental fruits of expression.

2015 | PBFW 149

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CH A MPA G N E BI LLE C ART : TH E EPITOME OF EFFERVE S CE NT E XCELLE N CE

True Champagne connoisseurs know that the mark of a great house is excellence across its entire portfolio of bubbles, not just in its most luxurious tête de cuvée blends. Here at the Eighth Annual Pebble Beach Food & Wine, we are thrilled to showcase the wines of Champagne Billecart, which for many, is the benchmark for effervescent integrity. Led by Antoine Billecart, we’ll taste across the spectrum of sparkling wines made by this Mareuil-sur-Ay house, one of the last that remains family-owned among the Champenoise. Join us for a truly exceptional afternoon of sparkling magic!

ON THE PANEL: GEOFFREY LOISEL CHAMPAGNE BILLECART-SALMON, KAREN MACNEIL THE WINE BIBLE, SABATO SAGARIA, MS UNION SQUARE HOSPITALITY GROUP, LARRY STONE, MS HUNEEUS VINTNERS

Notes:

150 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RHÔN E RISI N G: TH E WI N E S OF STÉPHANE O GI ER

One of the youngest producers in the Côte-Rôtie appellation, Stéphane Ogier took the reigns of his family’s small domaine in 2000 and has sky-rocketed to fame. Grape-growers who previously sold their crops to powerhouses like Guigal and Chapoutier, the Ogiers are now making world-class syrahs that epitomize the terroir of the Northern Rhône. Join us for an only-at-Pebble-Beach exploration of syrah, in a comprehensive tasting of Ogier’s finest cuvées, hosted by Stéphane himself.

ON THE PANEL: DOMINIQUE DA CRUZ POST RANCH INN, JORDAN MACKAY AUTHOR & JOURNALIST, CARLTON MCCOY, MS THE LITTLE NELL, STEPHÁNE OGIER DOMAINE M&S OGIER, RAJ PARR SANDHI WINES

Notes:

2015 | PBFW 151

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

S O MMELI ER SE CRE TS: BLI ND TA STI N G

Ready to cross palates with the best sommeliers in America? We’ve assembled a dream team of Master Sommeliers and other wine experts, moderated by the inimitable Shayn Bjornholm MS, who will lead you through a flight of mystery wines. 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 they’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: GILLIAN BALLANCE, MS TREASURY WINE ESTATES, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, IAN CAUBLE, MS SOMM SELECT, CARLTON MCCOY, MS THE LITTLE NELL, CHRISTOPHER MILLER, MS BOND ESTATE

Notes:

152 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

PERFE C T PAI RI N GS – CHEE SE AND PI N OT WITH KE NT TORRE Y

Join us and Carmel’s finest fromagier, Kent Torrey of the Cheese Shop, for an in-depth examination of pinot noir and cheese pairings. We’ve assembled a fantastic line-up of diverse pinot noirs which Kent will expertly match with a variety of curated cheese selections. From subtle and soft expressions of the grape to more intense and brooding bottles, pinot noir is very much a reflection of the lands and hands that shape it. Come nibble and sip and debate as we explore the interaction of flavors with one of Carmel’s finest palates.

ON THE PANEL: ROBIN KELLY O’CONNOR ITALIAN WINE MERCHANTS, CHRISTOPHER MILLER, MS BOND ESTATE, DLYNN PROCTOR PENFOLDS, KENT TORREY THE CHEESE SHOP

Notes:

2015 | PBFW 153

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TH E BE ST OF BERI N GER : TRE A SURE S FR O M THE LI BR ARY

We are very pleased to showcase the wines of perennial powerhouse Beringer, who’ll be pulling from their Private Reserve library to showcase some of the most memorable vintages of the 80’s, 90’s and 00’s. Known for wines that balance power with finesse, Beringer’s extensive winemaking experience and exceptional vineyard sources result in some of California’s very best bottles.

ON THE PANEL: GILLIAN BALLANCE, MS, TREASURY WINE ESTATES, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, LAURIE HOOK BERINGER VINEYARDS, RAY ISLE FOOD & WINE

Notes:

154 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

B A C ON AND B O URB ON: M ATRI M ONI AL BLISS

Long-time attendees at Pebble Beach Food & Wine know that we consider bacon to be one of the true and proper food groups, joined perhaps by Champagne, caviar and Bordeaux for an appropriately balanced diet. This year, we’re proudly marrying bacon with bourbon really good, small-batch, knock your socks off authentic bourbon - in a tasting exploration of how the pig and Kentucky’s finest complement each other prepared by chefs Tony Baker of Montrio/Baker’s Bacon Fame and Todd Fisher from Tarpy’s Roadhouse in Monterey/host of the television show The United States of Bacon. Join us, our favorite chefs and sommelier experts as we explore this gastronomical union.

Notes:

2015 | PBFW 155

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

PE N F OLD S AND TH E PI N N A CLE OF AUSTR ALI AN WI NE

Penfolds celebrates a strong winemaking heritage built over 170 years and has become one of Australia’s oldest and most esteemed houses. While it produces a dizzying array of awardwinning wines from a variety of grapes, its reputation is firmly based on powerhouse reds like Grange and St. Henri, where the shiraz grape arguably reaches its New World zenith. We are honored to welcome Penfolds’ Winemaking Ambassador, and long-time friend to Pebble Beach Food & Wine, Mr. DLynn Proctor, as he guides us through an unparalleled tour of Penfolds’ finest.

ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS, RICHARD BETTS, MS SOMBRA, GREG HARRINGTON, MS GRAMERCY CELLARS, RAY ISLE FOOD & WINE, DLYNN PROCTOR PENFOLDS

Notes:

156 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

RHÔN E R OYALT Y WITH CHÂTE AU DE BE AU C A STEL AND THE FA MI LLE PERRI N

Synonymous with excellence, the wines of Beaucastel are without compare in the Châteauneufdu-Pape appellation. Rare in that the rouge contains a high percentage of Mourvedre and is somethimes a blend of all thirteen of the allowed grape varities, its unique blanc is instead a mono-bottling of highly-coveted roussanne. Continuously owned by the Perrin family since 1909, we are delighted to welcome them and their extraordinary wines to the Eighth Annual Pebble Beach Food & Wine.

ON THE PANEL: DOMINIQUE DA CRUZ POST RANCH INN, JORDAN MACKAY AUTHOR & JOURNALIST, RAJ PARR SANDHI WINES, MARC PERRIN CHATEAU BEAUCASTEL, LARRY STONE, MS HUNEEUS VINTNERS

Notes:

2015 | PBFW 157

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

S AU VIG N ON BL AN C AR O U ND TH E W ORLD WITH ANTHON Y GIGLIO

From elegant Bordeaux blancs to classic appellations from the Loire like Sancerre to New World expressions in New Zealand and beyond, sauvignon blanc is a classic white grape that’s been reinvented and reinvigorated in recent years. We’ve assembled a comprehensive line-up of the best international bottlings and will have our good friend Anthony Giglio of FOOD&WINE lead us through in a guided tasting that’s informative and fun.

ON THE PANEL: CHRIS BLANCHARD, MS CHRIS BLANCHARD COLLECTION, CHRISTIE DUFAULT, MS CIA GREYSTONE, ANTHONY GIGLIO WINE WISE LLC, BETH VON BENZ MVB CONSULTING NYC

Notes:

158 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TH E ALLURE OF THE M ODERN CL A SSIC : WI N E S FR O M GREE CE

Greece is truly the birthplace of wine, a land where classicists like Aristotle, Plato and Aristophanes celebrated both the mind and the grape. Greek wine is ascendant again, and its mind-blowing diversity of indigenous varieties and microclimates reminds us why it was once the epicenter of wine production. From the cellar-worthy red xinomavros of the Macedonian mountains to sunny Santorini’s refreshing assyrtikos, we’ll experience a comprehensive tasting of Greece’s very best bottles, all paired with menu selections that reflect the modern Mediterranean lifestyle. Join us at the crossroads of the ancient and the modern as we explore Greek’s culinary treasures. ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS, JOHN RAGAN, MS UNION SQUARE HOSPITALITY GROUP, BETH VON BENZ MVB CONSULTING NYC

Notes:

2015 | PBFW 159

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

AN THON Y GIGLIO HO ST “ TH E P OWER OF PER SUA SION ”

Can price distinctions be tasted in the glass? This is an age-old debate – do markedly more expensive wines when tasted blind against less expensive counterparts show their worth or not? Join us for this thoughtful and fun exploration of the “power of persuasion” as Anthony Giglio and a team of expert sommeliers taste a range of wines blind. Can you be persuaded to believe the more expensive one is worth the bucks? This seminar promises to be provocative and educational, so don’t miss it.

ON THE PANEL: RICHARD BETTS, MS SOMBRA, ANTHONY GIGLIO WINE WISE LLC, SABATO SAGARIA, MS UNION SQUARE HOSPITALITY GROUP

Notes:

160 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

D OM AI N E FAIVELE Y AN D TH E BRE ADTH OF BUR GUNDY

Located in Nuits-Saint-Georges, Domaine Faiveley owns more than 127 hectares of vines on exceptional terroirs including 11 Grands Cru and 25 Premiers Cru vineyard sites. It is one of the most beautiful domaines in Burgundy, handed down from generation to generation. Since 1825, the Faiveley family has worked on the vineyards with the utmost respect for the climats of the Côte de Nuits, Côte de Beaune and Côte Chalonnaise. In 2005, Erwan Faiveley - 7th generation of the family - succeeded his father François Faiveley and his aim is to offer wines that reveal the best terroirs of Burgundy. Join Bernard Hervet, the CEO of this exceptional winery, as we explore one family’s relentless pursuit of wine excellence. ON THE PANEL: BERNARD HERVET DOMAINE FAIVELEY, RAY ISLE FOOD & WINE, RAJ PARR SANDHI WINES, DLYNN PROCTOR PENFOLDS, LARRY STONE, MS HUNEEUS VINTNERS

Notes:

2015 | PBFW 161

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

G RI LLED CHEE SE & CH A MPA G N E WITH L AUR A WERLI N

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 Eighth Anniversary to help you understand the world of melted cheese in a way that is informative and fun. Oh yes, there will be champagne, paired with Laura’s handcrafted selections in a seminar that sells out each year.

ON THE PANEL: SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, LAURA WERLIN LAURA WERLIN CHEESE ESSENTIALS

Notes:

162 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

R O CK STAR S OF PI N OT : K O STA BR O WN E

For anyone who’s ever dreamed big, the story of Dan Kosta and Michael Browne’s unlikely ascent from waiters to winemakers is particularly inspiring. Based in Sebastopol, this duo’s phenomenal success with pinot noir has made Kosta Browne an iconic brand in just over a decade’s time. Highly collectible and hotly coveted, the wines of Kosta Browne will be presented by Dan Kosta in this ‘only at Pebble Beach’ event.

ON THE PANEL: GILLIAN BALLANCE, MS TREASURY WINE ESTATES, KIM BETO SOUTHERN WINE & SPIRITS, IAN CAUBLE, MS SOMM SELECT, DAN KOSTA KOSTA BROWNE, KAREN MACNEIL THE WINE BIBLE

Notes:

2015 | PBFW 163

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

WI N E S OF CHI LE : CELEBR ATI N G TH E S O UTH ERN HEMISPHERE’S BE ST

Unique among South American wine-producing regions, Chile’s extraordinarily long coastline and dizzying vertical changes mean it’s without compare for micro-climate and grape diversity. It is truly one of the rare places in the world that can grow cool-climate chardonnay and pinot noir while supporting more robust Bordeaux varieties like cabernet, merlot and its homegrown hero, carmènere too. Chile is also world-renowned for its incredible agricultural diversity so we’ll be pairing these wines with amazing small plates that represent the country’s very best pairings. Join us for a Master Class on the Wines of Chile, hosted by our team of sommelier experts who’ll guide you through this great country’s best bottles. ON THE PANEL: CHRISTIE DUFAULT, MS CIA GREYSTONE, GREG HARRINGTON, MS GRAMERCY CELLARS, JORDAN MACKAY AUTHOR & JOURNALIST, CARLTON MCCOY, MS THE LITTLE NELL, JOHN RAGAN, MS UNION SQUARE HOSPITALITY GROUP, RODRIGO SOTO

Notes:

164 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

“PR O JE C T TERR OI R” WITH FLOWER S VI NE YARD AND WI NERY

Terroir, or the impact of hyper-local climate as expressed in wine, is our topic as we explore winegrowing on the extreme Sonoma Coast. Join Flowers’ Estate Director, Greg Miller, as he guides us through an unprecedented tasting of individual block bottlings culled from the winery’s two estate vineyards on the far Sonoma Coast - Camp Meeting Ridge and Sea View Ridge. The focus of the tasting is to showcase how minimal-intervention winemaking techniques allow the team at Flowers to capture and express the essence of the maritime influence. Come join us for exceptional chardonnays and expressive pinots grown in one of California’s most distinct areas.

ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS, CHRIS BLANCHARD, MS CHRIS BLANCHARD COLLECTION, GREG HARRINGTON, MS GRAMERCY CELLARS, JORDAN MACKAY AUTHOR & JOURNALIST, GREG MILLER FLOWERS VINEYARD & WINERY

Notes:

2015 | PBFW 165

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BEER & BITE S

Unlike any of our other seminars this one has beer! Come sample an array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip.

Notes:

166 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

D AN D U N N, A MERIC AN WI N O !

Here at the 8th Annual Pebble Beach Food & Wine, we are pleased to welcome Dan Dunn, wine and spirits personality and author of the forthcoming book, American Wino: A Story of Reds, Whites and One Writer’s Blues on the Winey Road to Redemption (HarperCollins). Join Dan as he hilariously recounts a three-month oenophilic odyssey during which he sampled vintages from Sonoma to South Carolina and everywhere in between. During this lively multimedia presentation, you’ll enjoy a selection of American-made wines hand-picked by Dan, from the most celebrated AVAs to the unlikeliest places imaginable. Several winemakers Dan met along the way will be on hand, along with a very special guest who makes wine and movies. “It’ll be like a wine-tasting course at your local community college extension program,” says Dan, “only with more sex and less crushing despair.” This is sure to be a memorable and entertaining afternoon, so get your tickets now. ON THE PANEL: DAN DUNN IMBIBER

Notes:

2015 | PBFW 167

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

S WEE T TRIUMPH: THE GRE AT FI R ST G R O W TH OF R OYAL TOK A JI

Discover the magic of Royal Tokaji: We welcome one the world’s most royal and historic wine regions, the world’s first-recorded great first growth vineyard — Mézes Mály in Tokaj, Hungary. The sensory journey begins with a liquid history lesson from Royal Tokaji’s Charlie Mount, who will lead us through a retrospective tasting from the single-vineyard Mézes Mály, vintages that 1995, 1996, 1999, 2000, 2003, 2005, 2007, 2008 and 2009. These rare, sweet wines with uplifting acidity can only be achieved with a perfectly botrytised grape harvest, something that does not happen every year. Long coveted by royalty, Tokaji was served at the French Royal court at Versailles — referring to it as the ‘Wine of Kings, King of Wines.’ Limited quantities of these wines exist and most are unavailable in the U.S., don’t miss this once-in-a-lifetime event. ON THE PANEL: KAREN MACNEIL THE WINE BIBLE, CARLTON MCCOY, MS THE LITTLE NELL, CHARLIE MOUNT ROYAL TOKAJI, LARRY STONE, MS HUNEEUS VINTNERS

Notes:

168 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

TH E M A GIC OF CHÂTE AU M AR G AUX

This year for our 8th Annual Pebble Beach Food & Wine, we are particularly honored to welcome Aurélien Valance, the Sr. Director for the illustrious Château Margaux. Truly one of the world’s most revered names in wine, Château Margaux is one of the four original First-Growth Bordeaux designated in the classification of 1855, and has been continuously producing wines from as early as the 16th century. Come taste the wines of this legendary property in a retrospective tasting of some of the Château’s extensive library of wines, that have come directly from the estates private cellar. Please note that tickets to this once-in-a-lifetime event are extremely limited.

ON THE PANEL: SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, IAN CAUBLE, MS SOMM SELECT, ANTHONY GIGLIO WINE WISE LLC, JOHN RAGAN, MS UNION SQUARE HOSPITALITY GROUP, AURÉLIEN VALANCE CHATEAU MARGAUX

Notes:

2015 | PBFW 169

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

BUBBLY PI N K S: THE W ORLD TO UR

You say bubbles, we say “pink, and more please.” Join us for one of Pebble Beach Food & Wine’s favorite tasting events, as we curate a collection of the finest pink bubbly wines from around the world. From blended rosé Champagnes tcor émants, Cava, Carneros and beyond, we’ll bring you the very best sparkling wines from around the world...as viewed through rosecolored glasses, of course.

ON THE PANEL: GILLIAN BALLANCE, MS TREASURY WINE ESTATES, KIM BETO SOUTHERN WINE & SPIRITS, CHRISTIE DUFAULT, MS CIA GREYSTONE, JORDAN MACKAY AUTHOR & JOURNALIST

Notes:

170 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

CH A MPA GNE EPI PHAN Y: AN E XTR A ORDIN ARY TA STI N G OF TÊ TE DE C U VÉE WI NE S

Previous attendees at Pebble Beach Food & Wine know we have a thing for bubbles and this year promises to be the best yet for Champagne enthusiasts. Join us for a historic comparative tasting of each Champagne house’s flagship cuvée, carefully curated by sommeliers Raj Parr, Larry Stone, Richard Betts and by our Executive Wine Director, Lara Sailer Long. Roederer’s legendary Cristal, a rich blend, will be poured alongside the purity of Salon’s banc de blancs and the complexity of Krug’s astonishing rosé, to name just a few. Please note seats are limited at this once-in-a-lifetime tasting.

ON THE PANEL: RICHARD BETTS, MS SOMBRA, SHAYN BJORNHOLM, MS COURT OF MASTER SOMMELIERS, RAY ISLE FOOD & WINE, LARRY STONE, MS HUNEEUS VINTNERS

Notes:

2015 | PBFW 171

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Certified Piedmontese® beef is unlike any other. Originating in the rolling hills of the Piedmont region of northwestern Italy, the Piedmontese breed is part of a unique regional heritage of fine wines and rich cuisine. Today, Certified Piedmontese cattle are raised on family ranches across the Great Plains, where they roam miles of open rangelands. Ranchers combine the most up-to-date handling and husbandry practices, so cattle are raised humanely and land is managed sustainably. Great tradition and sustainable husbandry are important, but in the end what matters most is the combination of great flavor, tenderness, and quality nutrition. Certified Piedmontese beef is naturally lean and tender beef, high in protein and lower in total fat, saturated fat, and calories. Serving Size 3.5 Ounces

Tenderloin CP Prime

Calories (kcal) Total Fat (g) Saturated Fat (g) Protein (g) Tenderness (WBSF) (kg)

170 9.55 5.08 20.1 2.3

238.7 17.43 8.88 18.9 2.5

195.6 12.68 6.71 19.3 2.1

Ribeye Prime 304.9 26.11 12.8 16.7 2.74

Top Sirloin CP Prime

125 3.39 1.66 22.83 2.99

179.1 10.3 4.48 21.61 2.84

183.1 10.3 5.17 20.8 3.06

Striploin Prime 271.3 21.47 10.2 18 3.04

Shear force values below 3.2kg are generally considered “very tender” Nutrition data from Midwest Labs in Omaha, Nebraska. Shear Force data from University of Nebraska-Lincoln

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

THE 21 BEST NEW RESTAURANTS IN AMERICA COCKTAIL OF THE YEAR

BEST NEW RESTAURANT BEST NEW RESTAURANT

BEST NEW RESTAURANT BEST RESTAURANTS IN LA

BEST OF THE CITY MOST ROMANTIC RESTAURANT IN LOS ANGELES

STONE COLD STUNNER

MAIN: 213.239.0642 | FAX: 213.239.0643 | 705 WEST 9TH STREET, LOS ANGELES, CA 90015

WWW.FAITHANDFLOWERLA.COM

2015 | PBFW 173

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

The

WINERIES ADAMVS Founded by vintners Denise and Stephen Adams on the storied slopes of Napa Valley’s Howell Mountain, ADAMVS, in its mosaic of vineyard sites, iron-rich red soils and diversity of vineyard exposures and elevations, produces estate wines of uncommon depth and distinction. Winemaker Philippe Melka notes “Hillside wines excite the senses. But they also need sophistication to elevate them to greatness. This is a vineyard that provides the diversity to achieve this sophistication — it will be part of Napa Valley’s elite.” To cultivate the very highest quality fruit and to preserve the land for decades to come, ADAMVS is certified both organic and biodynamic. Adelaida Cellars The synergy of unique terroir, sustainable agriculture and minimalist winemaking all come together in the well-balanced wines of Adelaida Cellars. The Adelaida Estate features five distinctive vineyards, ranging in elevations from 1400 to 1900 feet. This dramatic terrain has become synonymous with ancient calcareous soils of limestone and chalk, diurnal temperature changes of 40-50° and inherently low yielding vines with concentrated flavors. Agharta Unique wines made by Pax Mahle, Agharta borrows its name from Miles Davis’ underground recording, which was a sensation among the intelligentsia. Agharta is the supposed underground society on Earth that only the enlightened few were invited into. It is also commonly known as a mystical place on earth where the hills are made of gold and the rivers run with wine… sounds like a great place! Alfred Eames Winery Winemaking 101: Good fruit, good vibes, clean, simple and slow age = good wine. Alfred Eames Cellars, Paonia, Colorado. André Brunel Famed winemaker André Brunel is truly iconic in the Southern Rhône. His career began in the 1960s working for Jean-Luc Colombo & took root when he joined the family domaine in 1971. His father, Lucien Brunel, was one of the first in the appellation to bottle his own wines in 1949. Since then, André has built his reputation on making some of the balanced incarnations of Châteauneuf-du-Pape from the family holdings on the pedigreed plateau of Farguerol—Domaine Les Cailloux is one of the oldest domaines in Châteauneuf. André has also extended his influence to other parts of the Southern Rhône to create various cuvees of Côtes du Rhône, Côtes du Rhône Villages & Vins de Pays du Vaucluse under his other winery, Domaine de la Becassonne, established in 1978, as well a range of wines under his own name, designed for early consumption. In 2012, André’s son, Fabrice, joined the family business & the Brunel traditions continue into the next generation. Au Contraire This charming French expression, Au Contraire, was used often by Palm Bay’s beloved founder David S. Taub, usually preceding an insight that took a turn from conventional wisdom. President & CEO Marc D. Taub fittingly adopted his father’s favorite saying to embody a new project that takes Palm Bay in a somewhat unexpected and exciting direction: domestic wines. Au Contraire comes from Sonoma Coast AVA. With over 2,000 acres of vineyards, this appellation extends from San Pablo Bay in the south to the border with Mendocino County in the north. 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 collection of vineyards. A winemaking legacy of over 130 years is reflected in an acclaimed portfolio of wines which are collected worldwidwew. w.beringer.com

174 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Pebble Beach setting. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure. 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 Black Stallion Winery Black Stallion Estate Winery specializes in site-specific winemaking and is located in the Oak Knoll District of Napa Valley along the famed Silverado Trail. Featuring a state-of-the-art winery and tasting room, the winery’s name pays homage to the estate’s rich equestrian history, which was once home to the Silverado Horseman’s Center. Blackbird Vineyards Founded in 2003, Blackbird Vineyards is an artisanal producer of Pomerol-inspired wines from Napa Valley. Planted in 1997, this Oak Knoll District vineyard’s valley floor topography presents optimum growing conditions for winemaker Aaron Pott to produce elegantly styled, balanced red wines. Bodega Chacra Bodega Chacra is located in the Rio Negro Valley of northern Patagonia, 620 miles south of Buenos Aires, roughly equidistant west to east from the Andes Mountains and Atlantic Ocean. The region possesses a dry and arid climate, protected by the natural barrier of the surrounding desert. The air is pristine, creating tremendous luminosity and purity of sunlight. The seasons are precisely defined with hot summers, cold winters, mild springs and autumns. The climate creates consistency of wine from vintage to vintage. Bodega Norton Founded in 1895, Bodega Norton is one of the strongest Argentine brands in the US, where winemaker Jorge Riccitelli crafts ongoing classics like their top-scoring Reserve Malbec and Privada. Bonterra At Bonterra, we passionately believe that organic and Biodynamic® grapes make better wine. Bonterra has been producing wine from 100% organically grown grapes since 1993. Our farming practices produce grapes that offer a quality of fruit and vibrancy of taste that is unmatched and allows us to create wines that express the purity and intensity of each varietal’s unique character. Boroli The rapid ascent of this new, small, family-run winery, consisting of Cascina Bompe vineyard in Alba and La Brunella in Barolo’s Castiglione Falletto, is in part due to their consultant, noted enologist Beppe Caviola, Gambero Rosso’s “Winemaker of the Year” in 2002. Achille Boroli handles all of the winery’s daily operations. Boxwood Estate Winery Boxwood Estate Winery in Middleburg, Virginia is owned by John Kent Cooke, former owner of the NFL Washington Redskins. Boxwood is committed to making premium red wines blended from estate grown vines.

2015 | PBFW 175

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Brand Ed Fitts and life partner Deb Whitman have developed BRAND Napa Valley &, since its inception, have committed themselves to producing world class wine from their 12 acre vineyard, underground cave & state of the art winery located on Pritchard Hill. Under the direction of distinguished winemaker Philippe Melka, BRAND is establishing itself as one of Napa’s rising stars with wines that demonstrate the structure & power that come from its close to 1600’ elevation, all the while displaying balance, grace & finesse. Antonio Galloni notes, “BRAND remains one of the most exciting wineries in the Napa Valley”. Brewer-Clifton Brewer-Clifton focuses solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir. The vineyards selected for Brewer-Clifton wines represent the full range of the Santa Rita Hills, from the furthest eastern point to the coastal vineyards to the west. BROOKS Brooks Winery seeks the natural balance in the vineyard & cellar to show the true expression of terrior in Riesling & Pinot Noir, both of which are perfectly suited to grow in the cool Willamette Valley climate. Brooks philosophy: The greatest depth, flavors & balance in a wine are achieved by blending. Bruno Giacosa Bruno Giacosa crafts some of the most prestigious Barolo and Barbaresco single-vineyard wines in Piedmont and is one of the world’s most respected wine producers. The winemaking philosophy combines a respect for tradition and conservative winemaking with the selected use of modern technology to obtain the best expression of each vineyard’s terroir. Caduceus Cellars Caduceus Cellars is an award-winning winery based in the Verde Valley of Arizona. Owner and winemaker Maynard James Keenan has made it his mission to spotlight the quality wines coming from the Grand Canyon state. Calista Representing California’s premier Pinot Noir AVAs, Calista sources fruit from Anderson Valley, Santa Lucia Highlands and Russian River. Calista offers single AVA wines and an elegant blend, The Coast Range. Captûre Wines Captûre Wines is an ultra-premium Bordeaux winegrowing estate situated 2,450 feet above Sonoma County’s Alexander Valley on Pine Mountain. Captûre‘s small-production wines are hand-crafted by May-Britt and Denis Malbec, formerly of Château Latour in Bordeaux. Carmel Road Since 1999, Carmel Road has been producing stunning Chardonnays and Pinot Noirs that capture the vibrant, bright flavor profile of Monterey’s Arroyo Seco AVA. Here, the triumvirate of fog, wind and sun forge distinctive wines with vivid complexity, superb acidity and a pronounced minerality. Carpe Diem Vinified under the supervision of Roederer Estate’s Winemaker Arnaud Weyrich, Carpe Diem’s philosophy is to offer the best of two worlds: the richness of California fruit combined with the elegance of a wine made in the Burgundian tradition. Carpe Diem Pinot Noir & Chardonnay are made in Northern California’s renowned Anderson Valley. Chamisal Vineyards Bold, complex wines reflecting the unique terroir of Edna Valley’s historic vineyard. 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 & Premier Cru in Mareuil-sur-Ay & 7ha in the village of Damery. Billecart-Salmon believes that an early harvest yields more elegant and delicate champagnes.

176 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Champagne Château de Bligny Château de Bligny was built in 1773 by the Marquis de Dampierre in the heart of the southern part of the Champagne vineyards called the Côte des Bars. It is a unique property being the only Champagne to enjoy a “Château” appellation as well as being a true grower “RM” producer. Champagne Delamotte Delamotte and Salon are two sister houses in the Grand Cru of Le Mesnil sur Oger. Since 1760 and 1905 they are reckoned to make the most exciting, long-lived Chardonnay-based Champagnes. Champagne Fleury Champagne Fleury has been run by the Fleury family for over a century. In 1901, Emile Fleury became the first grower in Champagne to replant Pinot Noir after phyloxerra. His son then made the unusual decision to bottle his own champagne in 1929. In the 1989, Jean-Pierre Fleury began a trial of biodynamy on 3 hectares of the estate. Within 3 years he decided to apply those principles to the entirety of his vineyard holdings. Located in the Côtes de Bar in the village of Courteron, the Fleury estate vineyards stretch 15 hectares on both slopes of the Seine valley. Champagne Henriot Founded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200-year old family-owned and managed champagne houses. Champagne Krug Founded in 1843, Krug is one of very few champagnes houses to produce only premium blends & is a guardian of Champagne tradition still fermenting its wines in small oak barrels. Aged 4-6 years before release, Krug is the reference for premium champagnes. Champagne Lanson Wildly popular in Europe, the sparkling wines of Champagne Lanson are now increasingly available in the U.S. Established in 1760, Lanson makes a wide array of multi-vintage blends and a killer Rosé. Champagne Louis Roederer Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world’s great Champagnes. The Louis Roederer experience is defined by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine. Champagne Michel Gonet Founded in 1802 by Charles Gonet, our family-owned Champagne house has been producing award-winning estate grown Champagnes for seven generations. The Gonet family owns one of the biggest ‘Grand Cru’ Vineyards in the ‘Cote de Blanc’ region of Champagne in France. Exclusively imported by Pier71Wines. For further information, please visit www.champagnemichelgonet.com Champagne Philippe Gonet Champagne Philippe Gonet was founded in 1783 and has been family-owned and operated since 1830. The winery is located in the heart of Le Mesnil-sur-Oger, and is operated by 7th generation brother and sister team, Pierre and Chantal Gonet. Chardonnay is Gonet’s select grape, building a reputation for its Blanc de Blancs, which expresses the rich character of the region. Champagne Pol Roger The Pol Roger family takes extreme pride in more than 160 years of producing some of the world’s finest Champagne. One of a few Grande Marque Champagne houses still family-owned and operated, Pol Roger is best judged by the consistency and quality of their non-vintage wine. Pol Roger takes extreme pride in their “White Foil” Brut, and is delighted to have been served at the marriage of His Royal Highness Prince William of Wales. Champagne Ruinart Ruinart’s Champagnes own their reputation to the cellar masters’ quest for perfection. By combining audacity and authenticity, they produce the purest Champagne and convey their specific ideas of excellence.

2015 | PBFW 177

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Champagne Salon Situated in le Mesnil-sur-Oger, in the Côte des Blancs, the house of Salon has one Champagne. It is produced from a one-hectare parcel owned by Salon, “Salon’s garden”, and 19 other smaller parcels in Mesnil-sur-Oger, chosen by Eugène-Aimé Salon at the beginning of the century. The wine produced is rare: always a single harvest, cru, and grape variety, and only produced in the best vintages. In the 20th century, 37 vintages were declared with an average production of 60,000 bottles per declared vintage. Champagne Taittinger Champagne Taittinger is one of the few family owned and operated Champagne houses. The property is 752 acres, including prestigious Grand Cru vineyards, and relies primarily on estate grapes. A higher proportion of Chardonnay and the time aging the wines, gives Taittinger its signature style. Chappellet Vineyard The Chappellet family’s romance with Pritchard Hill started more than four decades ago becoming the first winery to plant vineyards exclusively on high-elevation hillsides. From these Pritchard Hill vineyards, the Chappellets have been crafting extraordinary, age-worthy wines since 1967. Château d’Esclans Enchanted by the Provence of which his father speaks with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he has combined his talent and know-how to these magical terriors, and has given a new dimension to Provence Rosé. Château de Beaucastel The vineyards at Château de Beaucastel have been producing wine since 1321. The Perrin family inherited the vineyards in the early 20th century and today the torch is carried by Jean Pierre and François Perrin. They have been joined by their sons, Marc, Pierre, Thomas and Matthieu, who represent the fifth generation of this renowned winemaking family. Chateau De La Gardine The winemaking tradition of the Brunel family dates back to the 17th century. Gaston Brunel, a famous négociant, acquired the Château de la Gardine in 1945. The estate is now run by his two sons, Patrick and Maxime, with the help of their wives and children Eve, Maryse, Marie-Odile and Philippe. The estate spreads over 52ha of vineyards (48ha of red and 4ha of white) and 20ha of forests, all gathered around the property. The domaine is famous for the quality of the wines and for the unique Gardine bottle. Chateau Margaux Château Margaux has sought to achieve excellence in its wines for over 400 years now through painstaking and necessarily long studies of its terroir. Through a constant desire to learn and innovate, by remaining sensitive to demanding markets, and above all through a passionate commitment that has been shared by the families that have succeeded each other at the estate. Château Phélan Ségur Located in the village of Saint-Estèphe in the Médoc, Château Phélan Ségur was founded by Irishman Bernard Phelan in the early 19th century. Its 70 hectares of vines of great diversity account for the wine’s complexity. Owned today by the Gardinier family, Phélan Ségur is famous for its elegance, finesse and balance. Chateau St. Jean Quintessential Sonoma estate winery located at the foot of Sugarloaf Ridge in beautiful Sonoma Valley, Chateau St. Jean was founded in 1974. Chateau St. Jean produces an extensive portfolio of Sonoma County wines including vineyard designate, limited production Reserve, and flagship Cinq Cépagesw. w w.chateaustjean.com Chene Bleu The Chêne Bleu project – to restore a forgotten vineyard and medieval priory high in the mountains above Gigondas in the Southern Rhône – is the culmination of one family’s vision, tenacity and meticulous attention to detail. Our high-altitude, old-vine Syrah and Grenache are hand harvested at under a ton an acre, producing critically-acclaimed wines of excellent concentration, finesse and minerality. Cherry Pie While walking through a new vineyard for his now famous Cherry Pie Single-Vineyard Pinot Noir, Winemaker Jayson Woodbridge was struck with a new concept: applying his artisan micro winemaking approach to three select vineyards. 2012 marks the first vintage of Cherry Tart, a vibrant, 100% Pinot Noir from three distinct vineyards in California.

178 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

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 Comprising 60 acres in the Stags Leap District, family-owned Cliff Lede Vineyards combines estate vineyards, winemaking, art, architecture, and music into one of Napa Valley’s most modern and diversified estates. The winery produces Cabernet Sauvignon and Sauvignon Blanc, as well as their flagship wine, Poetry Cabernet Sauvignon. www.CliffLedeVineyards.com Colle Massari The estate of Castello ColleMassari was founded in 1998 & is part of the Montecucco DOC area of upper Maremma, a territory which is ideal for the growing of Sangiovese & Vermentino. The estate borders two DOCG’s - Brunello di Montalcino on the northeast, & Morellino di Scansano on the southwest. The farm extends over 1,200 ha with 125 ha of vineyards. In 2001 the modern production facility & cellars were completed & several vineyards were replanted. The state-of-the-art gravity fed cellars encompass more than 6,000 sq meters & are dedicated to the principles of bio-architecture, energy conservation & biodynamical engineering. Columbia Winery For more than 50 years, Columbia Winery has embraced a legacy of progressive winemaking. Today, Winemaker Sean Hails continues this spirit of innovation, handcrafting a distinct collection of food-friendly wines from Washington State. Concannon Since 1883, Concannon Vineyard has been a trailblazer in California wine. Paying tribute to the pioneering spirit of our Founders, our new portfolio of wines hail from some of the finest terroir in California. Each is carefully crafted to emphasize the fruit most characteristic of its region, with complex aromas and layers of rich fruit that are refined, full-bodied and well-balanced. Visit our historic estate winery in Livermore Valley, CA and www. concannonvineyard.com for more information. Coquerel Family Wine Estates Coquerel Family Wine Estates is located at the north end of Napa Valley. The winery produces two tiers of wine – Le Petit and Terroir – from familiar and lesser-known varieties including Sauvignon Blanc, Chardonnay, Verdelho, Tempranillo, Petite Sirah and Cabernet Sauvignon. Complexity, concentration and balance are the hallmarks of Coquerel’s wines. COS COS is one of the most well-known wineries in Sicily. Beginning in the 1980s, COS has championed the regional grape varieties – Nero d’Avola, Frappato, Insolia & Grecanico. They were instrumental in the formation of Sicily’s only DOCG, now named Cerasuolo di Vittoria Classico. COS practices conventional winemaking & viticulture, & produces all its wines bio dynamically. In the early 2000’s, it moved away from the use of French barriques & now uses terracotta amphoras (clay jars) from Spain & large Slovenian oak casks for fermentation. Craggy Range Craggy Range exclusively crafts single-vineyard, terroir-driven wines from key winegrowing properties, and serves as a benchmark ambassador for the high quality of New Zealand’s wines. Crosby Roamann Crosby Roamann is a small winery, built by the husband and wife team of Juliana and Sean W. McBride that is consumed with the idea of creating honest, handmade wines from Napa Valley. Every vineyard is special, every vintage is unique, and each wine is distinct. de Ladoucette The largest and most famous Pouilly-Fumé vineyards have been in the hands of the Comte Lafond and Ladoucette families since 1787. This Grande Cuvée of Pouilly Fumé is produced exclusively in the best years and from the first pressing of the estate’s grapes. DFV Wines DFV Wines is a portfolio of premium wines from a selection of the most desirable vineyards from notable California wine-growing regions. The winery harvests grapes from Napa, Lodi, Monterey and Sonoma to craft wines that express the diversity of these appellations.

2015 | PBFW 179

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Dievole Founded in 1090, Dievole is among the top wineries of Tuscany’s Chianti Classico region. Pebble Beach Food & Wine marks the reintroduction into the USA of these sustainably-farmed, mindfully crafted wines. Dolce Wine Created by the partners of Far Niente in 1985, Dolce embraces the pursuit of perfection in the art of late harvest winemaking. With a classic blend of late harvest Semillon and Sauvignon Blanc, Dolce is the only American winery dedicated to producing a single late harvest wine. Domaine Anderson Domaine Anderson is nestled in Northern California’s breathtaking Anderson Valley. The Estate’s 50 acres of vineyards cover the warmer, up-Valley areas to the cooler coastal regions. Pinot Noir and Chardonnay wines are produced from grapes sourced exclusively from the Estate’s vineyards. The wines are balanced and supremely elegant, showing a wide range of well-defined, complex flavors. Domaine Cordier Christophe Cordier is a 3rd generation vigneron in southern Burgundy’s Mâconnais. The domaine was established in 1968 in the village of Fuissé. Christophe works with uncompromising standards— rarely seen in the region. He farms 30 hectares in clay and limestone soils, spread over 100 individual parcels and nine villages. He bottles 22 cuvees for Domaine Cordier and 10 for Christophe Cordier, a boutiquneé gociant firm only sourcing grapes from the best old-vine parcels. 18 of his holdings are situated in top climats, with 10 in AOC Pouilly-Fuissé. Domaine Faiveley Located in Nuits-Saint-Georges, Domaine Faiveley owns more than 127 hectares of vines on exceptional terroirs including 11 Grands Crus and 25 Premiers Crus. It is one of the most beautiful domains in Burgundy, handed down from generation to generation. Since 1825, the Faiveley family has worked on the vineyards with the utmost respect for the climats of the Côte de Nuits, Côte de Beaune and Côte Chalonnaise. In 2005, Erwan Faiveley - 7th generation of the family - succeeded his father François Faiveley. His aim is to offer wines that reveal the best terroirs of Burgundy. 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. Domaine M&S Ogier Stéphane Ogier has become one of Côte-Rôtie’s most well-respected stars. He looks for concentration in the vineyards and freshness in the cellars. By de-stemming the majority of his crop, cold-stabilization after the harvest, light extractions during vinification, and slowé lévages, Stéphane is able to preserve a lively acidity in the grapes, infusing the roasted fruit character with minerality and elegant aromatics. Domaine Marc Morey & Fils Domaine Marc Morey stands proudly as one of the top producers in Chassagne-Montrachet. After a century of steady growth, these elegant, long-lived wines are realizing their full potential under the leadership of Sabine Mollard. The domaine consists of 9.5 hectares, planted primarily with Chardonnay, as well as one hectare of Pinot Noir and .76 hectares of Aligoté. Most of the holdings are located in Chassagne, distributed among several villaglie ux-dits, five premier crus, and one grand cru. Domaine Santa Duc Domaine Santa Duc was first established in 1874 in the Southern Rhône cru of Gigondas. Yves stopped selling the crop off ton égociants in 1985 in favor of bottling his own wine instead. The winery was recently certified organic in 2012. Yves practices de-budding early in the growing season to lend rigor to the fruit, leaf-pulling to increase circulation, and early harvests to preserve freshness. Yves farms 12.5 hectares olife ux-dits throughout Gigondas. Double Canyon Double Canyon Vineyard resides in the heart of the Horse Heaven Hills region in Washington State. Double Canyon produces two limited-production Cabernet Sauvignon wines that express the terroir of this windswept desert region.

180 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Duckhorn Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for nearly 40 years. Pioneering and perfecting Merlot as a premium varietal, Duckhorn Vineyards now makes several elegant Merlot and distinctive Cabernet Sauvignon bottlings that showcase its premium vineyard sites. DuMOL DuMOL Winery started in 1996 and is a small producer of some of the finest Chardonnays, Pinot Noirs, and Syrahs from the Russian River. Our wines possess great balance and purity of fruit. Our Estate vineyard and fruit sourced from the top vineyard sites in the region makes this possible when combined with precision farming and careful winemaking. Educated Guess Wine Educated Guess was founded in 2005 with the promise of producing unparalleled wine from the Napa Valley at prices everyone can afford. Grapes grown by the best producers in Yountville, Oakville, Rutherford and Carneros wine districts go into making Educated Guess wines superb in quality and unmatched in value. EnRoute Winery EnRoute was established in the Russian River Valley in 2007 by the partners of Far Niente Winery. Devoted to producing Russian River Valley Pinot Noir, EnRoute introduced its first wine, “Les Pommiers,” in May 2009. Etude Wines In 1982, Etude was established with a singular passion to master the craft of winegrowing. Today, this founding philosophy remains steadfast with Winemaker Jon Priest. Located in the esteemed Carneros Appellation, Etude is renowned for its 30 year legacy of producing high quality Pinot Noirs, as well as its collectible Napa Valley Cabernet Sauvignonsw.w w.etudewines.com Fable Located in South Africa, Fable produces old bush vine Chenin Blanc and red Rhône varieties. Farmed bio-dynamically and planted on ancient rock, this untamed vineyard site also braves leopards, baboons, poisonous snakes, fires and isolation, to bring you these site-expressive and head-turning wines. Far Niente Far Niente is a benchmark producer of Napa Valley Chardonnay and Cabernet Sauvignon. A dedication to winemaking in its highest form, paired with a focus on house style, vineyard ownership and social responsibility, has established Far Niente as one of the world’s great wine estates. FEL Wines A unique portfolio of Anderson Valley and Sonoma Coast wines, including both Pinot Noir and Chardonnay from our own Savoy Vineyard. www.FELWines.com Ferrari Established in northern Italy’s Trentino region over a century ago, Ferrari has earned a worldwide reputation as the premier source of luxury metodo classico sparkling wines from Italy. All Ferrari wines are produced according to the regulations of the metodo classico Trento D.O.C, a process akin to that used by the finest Champagne houses. Ferrari’s best-known wines – Ferrari Brut, Perlé and Giulio Ferrari – are blanc de blancs, meaning they are made from 100% Chardonnay, apparent in their remarkable delicacy and finesse. Fess Parker Fess Parker Winery is a multi-generational family winery that continues to build upon the vision of our patriarch, Fess. Entering our 25th year of crafting award winning wines, we focus on Pinot Noir and Chardonnay, primarily from the Sta. Rita Hills AVA, and estate grown Syrah and Viognier. We are the only winery in Santa Barbara to boast two Winemaker of the Year Award Winners: Eli Parker and current head winemaker, Blair Fox. Figge Cellars Figge Cellars is a boutique winery committed to making single vineyard designated wines from various appellations in Monterey Country, CA. Figge handcrafts five wines and 1800 cases each season. Chardonnay. Pinot Noir. Syrah.

2015 | PBFW 181

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Flowers Vineyard & Winery Perched atop soaring coastal ridges bordering the Pacific Ocean, the organic and bio dynamically farmed Pinot Noir and Chardonnay vines of Flowers Vineyard and Winery create unique and expressive wines with bright fruit, mid-palate depth, overall complexity and distinctive coastal minerality characteristics – wines that reflect a true “sense of place”. FOOD & WINE Wine Club FOOD & WINE Wine Club is the next best thing to a personal wine concierge. Our wines are hand-picked from the world’s premier wineries by award-winning sommeliers and delivered to your door. G.H.Mumm G.H.MUMM was founded in 1827 by German winemaking brothers Jacobus, Gotlieb and Philipp Von Mumm. Georges Herman Mumm’s greatest creation was certainly the famous “Cordon Rouge” which was first released in 1875. It remains the symbol of quality for G.H.MUMM. Today, G.H.MUMM is the number one International Champagne in France. Gary Farrell Gary Farrell is a pioneer in the Russian River Valley. For over 30 years, Gary Farrell Vineyards & Winery has crafted small-lot artisan wines that capture the impeccable balance and stylistic elegance of some of the finest and most sought-after vineyards in this beautiful region. Giacomo Borgogno Giacomo Borgogno & Figli is linked to one of the oldest wine producing houses in Langhe and Piedmont. Its vineyards are located in Cannubi, Liste, Fossati and San Pietro, which are among the best areas in Barolo. Using only biodynamic methods, it produces traditional regional varieties Nebbiolo, Dolcetto and Barbera. Borgogno has been awarded 5 prized Barolo cru designations. Goldeneye Winery Goldeneye began making acclaimed Pinot Noirs from its estate winery in the Anderson Valley in 1996. Blending grapes from four Estate vineyards planted to 24 clones of Pinot Noir on 13 different rootstocks, Goldeneye is dedicated to crafting wines of refinement and elegance from a rich palette of terroir-inspired fruit. Reflecting the Mendocino Coast’s unique marine influences, sites and soils, these grapes create complex, elegant Pinots. To further enhance natural depth and distinctiveness, only a small percentage of the finest fruit is selected for each vintage, before applying small-lot, artisan winemaking techniques. Goose Ridge Goose Ridge Estate Vineyards and Winery is a family-owned and operated winery dedicated to limited production, handcrafted wines from select, estate-grown grapes. The Monson family’s vineyard is planted on a south-facing slope in Washington’s renowned Columbia Valley adjacent to Red Mountain that consistently yields rich, ripe grapes. 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. Grgich Hills Estate Grgich Hills Estate is an iconic Napa Valley wine estate committed to natural winegrowing and sustainability, using our passion to handcraft foodfriendly, balanced and elegant wines. Gruet Winery This Albuquerque, NM-based winery produces outstanding Methode Champenoise American sparklers. The French, pioneering Gruet family makes 125,000 cases annually, earned a Wine Spectator Top 100 ranking and offers an extraordinary value. Hahn Family Wines Hahn has made wine from the Santa Lucia Highlands appellation since 1980. The Hahn SLH Estate wines, a Chardonnay and Pinot Noir from the AVA, highlight the region’s ideal growing conditions for the varietals. Lucienne offers three single-vineyard Pinot Noirs from SLH that showcase Hahn’s best grapes from the appellation.

182 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Hanzell Vineyards Founded in 1953 by Ambassador J.D. Zellerbach, Hanzell Vineyards, located on the steep southern slopes of the Mayacamas Range above the town of Sonoma, is iconic in its designation as a producer of age-worthy Pinot Noir and Heitz Wine Cellars Founded in 1961, Heitz Wine Cellars label is recognized as the symbol of fine wine, highlighted by the legendary status of the winery’s Cabernet Sauvignons. Among Napa Valley’s few midcentury wineries to remain independent, the Heitz family’s legacy of quality and leadership spans three generations. Hess The Hess Collection Winery marked the beginning of Donald Hess’s passionate quest to explore & unite his love of wine & art. The winery, located in the Mayacamas Mountain Range on the slopes of Mount Veeder in Napa Valley, has grown & crafted premium Cabernet Sauvignon & Chardonnay wines for over a quarter of a century. It is home to a breathtaking array of vineyards, a turn of the century winery, & museum displaying Donald Hess’ extensive collection of international contemporary art that is both inspiring & thought-provoking. Hidden Ridge Hidden Ridge is located in extreme, rugged terrain, between Mount Hood and Diamond Mountain. At elevations ranging from 900-1700 feet, this terraced vineyard is so steep, so well developed, so interesting in its planning and distinct growing conditions, it is acclaimed as Sonoma County’s most promising Cabernet find in a decade. Inglenook Gustave Niebaum established Inglenook in 1879 to rival Europe’s finest wines. To honor its historical significance, with the guidance of our Winemaker, Philippe Bascaules, we are restoring the legacy of Inglenook. J. Lohr Vineyards & Winery Family-owned J. Lohr Vineyards & Wines crafts internationally acclaimed wines from sustainably-farmed estate vineyards in Monterey County, Paso Robles and Napa Valley. From this diverse palette of fruit, J. Lohr produces four tiers of wines,J . Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series and limited-release J. Lohr Gesture. JCB What if we could capture style and hold it in the bottle? What if that uncompromising personality – audacious, unique, mysterious, passionate, subtle – was revealed from one bottle to another by a distinct Number, until it was all held in a limited collection of wines? This is the spirit of JCB, a collection of rare numbered wines, composed by Jean-Charles Boisset. Jekel Founded in 1972 by Bill Jekel, one of the first growers to see Monterey’s potential for wine excellence, Jekel Vineyards released its first vintage (a Johannesburg Riesling) in 1978. Committed to the region and to sustainable farming practices, Jekel Vineyards continues to be recognized as a pioneer in Monterey winemaking today. In our winemaker Charlie Gilmore’s words, simple is good, quality is critical and terroir is everything. JK Carriere J.K. Carriere resides in Oregon’s Willamette Valley, where elegant Pinot Noir thrives in a long, cool growing season. Established in 1999 by owner/ winemaker Jim Prosser, the winery is named for his two grandfathers, and features a wasp prominently on the label because it has nearly killed him twice. Joel Gott Wines For over a decade, Joel Gott Wines has been producing delicious, balanced wines that offer fantastic value. The Joel Gott portfolio includes Sauvignon Blanc, Pinot Gris, Riesling, Unoaked Chardonnay, Alakai Red Wine, California Pinot Noir, Zinfandel and Gott Napa Cabernet Sauvignon. Jordan Vineyard Located in the heart of Alexander Valley, Jordan Vineyard & Winery has been dedicated to crafting Cabernet Sauvignon and Chardonnay for four decades. Today, second-generation vintner John Jordan continues his family legacy, preserving the timeless winemaking qualities of balance, elegance and food affinity.

2015 | PBFW 183

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Joseph Phelps Vineyards Joseph Phelps Vineyards is a family-owned winery founded in 1973 by Joe Phelps and committed to crafting world class, estate-grown wines from the Napa Valley and Sonoma Coast. For more information, please call 707-963-2745 or visit www.josephphelps.com. 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. Keller Estate Winery Keller Estate crafts elegant and unique wines that are grown on the family property located in the Petaluma Gap of the Sonoma Coast. Kendall-Jackson For over 30 years, Kendall-Jackson’s success has been firmly rooted in a commitment to our vineyards. Our portfolio of wines is hand selected from our vineyard estates, offering Winemaster Randy Ullom & his team a wide palette of aromas & flavors to craft wines of exceptional depth & complexity. Kistler Vineyards Kistler Vineyards is an artisan winery dedicated to producing world-class Chardonnay and Pinot Noir. Steve Kistler has produced some of the best California examples of these varieties for over 30 years. Wine Advocate noted, “These are some of the most thrilling wines being made in California today.” Kosta Browne For over 15 years, Kosta Browne has crafted intensely flavored and balanced wines from the finest regions in California, including the Russian River Valley, Sonoma Coast and Santa Lucia Highlands appellations. Kosta Browne’s dedication to quality stewardship and commitment to customer relationships has propelled the brand to industry leader, producing some of the most sought after new world Pinot Noirs. To learn more, please visit www.kostabrowne.com. 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. La Crema For 35 years, La Crema has focused exclusively on cool-climate appellations, from the Russian River Valley, Monterey, Anderson Valley, and Los Carneros. We will continue to explore new regions to showcase the nuanced flavors of the area with a focus on Chardonnay, Pinot Noir, and Pinot Gris. La Marca In 2007, the winery was awarded “Top 100 Wines of the Year” by Wine Spectator. With its inherent quality, iconic name, and contemporary package, La Marca offers super-premium sparkling consumers a fresh tasting, vibrant alternative that is well-made and at a reasonable price. Landmark A must-stop destination in the heart of Sonoma Valley, Landmark Vineyards is home to an award-winning portfolio of handcrafted Burgundian-style Chardonnay and Pinot Noir from the best Sonoma and California has to offer. Layer Cake Wines Layer Cake Wines, by Jayson Woodbridge, are made on four continents and in five countries. Our wines represent the ultimate affordable luxury, coming from places steeped in history, diverse foods, sweeping landscapes, and interesting people: Mendoza, Puglia, Calatayud, South Australia, and California. Enjoy the journey.

184 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Leth The Leth winery, one of the leading wineries in the Wagram region of Austria, is located in Fels. 40 ha are run by the Leth family (third generation winemakers), directly on the terraces of the Wagram hillside. The deep soils are excellently suited to grow Grüner Veltliner, & it’s no coincidence that half of the area is planted with this variety. Wines are offered in two styles: ‘Klassik’ made in typical Austrian manner with crisp fruit & piquancy, & ‘Lagenreserven’ which stand out for their intense aromas & flavors with a focus on individual terroir character. Leviathan Wine Made by Andy Erickson of Napa, Leviathan’s goal is to produce the best California wine using incredible sources of Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot. Each vintage is rich, full, and carefully fine-tuned to be a bold, complex wine. A great value relative to its peers. Louis Latour Maison Louis Latour was established in 1797, passing from father to son for 11 generations. Currently run by Louis-Fabrice Latour, the house owns approximately 125 acres in 21 appellations of the Côte d’Or, 90% of which are Premier and Grand Crus making it the largest owner of Grand Crus in Burgundy. Louis M. Martini Louis M. Martini is dedicated to producing rich & distinctive Cabernets from the most prestigious vineyards in Napa & Sonoma. Third-generation winemaker Michael Martini strives to craft Cabernet Sauvignons that reflect the terroir & captures the essence of the vineyards. MacMurray Ranch Located in the heart of the Russian River Valley, the original homestead at MacMurray Ranch was settled over 150 years ago by the Porter family. Today, the ranch looks much as it did 50 years ago, only now it is surrounded by one of the Russian River Valley’s most beautiful vineyards. Maison l’Orée Rajat Parr has committed himself professionally and personally to Burgundy and is one of the foremost experts in the world. Guided by his palate and knowledge, MLO offers vetted, curated selections of small quantities of hand-selected wines from Rajat’s favorite vineyard sites in Burgundy. Malartic Lagraviere Château Malartic-Lagravière is situated on a high terrace that has been deeply etched by the Eau Blanche stream and its tributaries. It sits on 8-meterdeep deposits of gravelly soil dating from the Quaternary period. The evocative name of ‘Lagravière’ underlines the great quality manifest in the soils of this vineyard, reputed for its location on the finest gravel hillock in Léognan. Whilst the layer of gravel makes for excellent surface drainage, the shell-rich limestone sub-soil, made up of fossils from warm seas and veins of clay, store large amounts of water. This ensures an adequate supply for the vine, even during the most severe droughts. The permeable soil, perfect amounts of sunshine and limited vulnerability to the vagaries of the weather are all favourable factors. These have been further enhanced by the ‘sur mesure’ – tailored approach to the management of the vines that has been pursued by the Bonnie family ever since their arrival. Marqués de Murrieta Marqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company. With a vision of innovation and respect for tradition, this iconic Spanish brand is rooted in strong, historical fundamentals. Martini The story of MARTINI is 150 years of Italian passion. From its birth in Turin in 1863, it took on the world and succeeded. It became an icon, a symbol for those who love to live their life with style. Energy, passion and dedication guided MARTINI on its incredible journey from its origins in Italy to New York, Brazil, Egypt, Hong Kong and beyond. By 1903, MARTINI had become one of the most international brands worldwide; reaching 70 countries across all continents. Marvelous Marvelous is what happens when four grape varieties, a chef, a winemaker and an entrepreneur collide. Created by South African Chef Pete Tempelhoff and winemaker, Adam Mason, the Marvelous range of wines was borne out of their desire to make some really great quality blends using great quality grapes, but keeping it light and playful at the same time.

2015 | PBFW 185

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Masi Agricola The history of Masi Agricola is that of its vineyards in the Venetian region. Masi produces only prestigious Venetian wines from native grape varieties, and it is the leading producer of Amarone. Mayacamas Vineyards Rooted deeply in California’s winemaking history, Mayacamas Vineyards crafts authentic, classical wines that faithfully reflect their vineyard origins high on the slopes of Mount Veeder in Napa Valley. Mayacamas wines are exceptionally age-worthy and complex expressions of the fruit of the vine. Michael Mondavi Family Estate The Michael Mondavi Family Estate legacy hails from four generations of Napa Valley winemaking experience, founded by Michael Mondavi along with his wife, Isabel, son Rob Jr., and daughter Dina. The collection of wines honors the Michael Mondavi Family’s longstanding commitment to selecting the finest vineyards, protecting the environment, and hand-crafting wines of exceptional varietal character and balance. Mionetto Mionetto has been Italy’s foremost producer of Prosecco wines for more than 125 years. The winery was founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, located just north of Venice. Miraval Angelina Jolie and Brad Pitt are the owners of Château Miraval. It covers 500 hectares of land in the heart of Provence and has partnered with Famille Perrin to Produce Miraval Rosé. The estate is cultivated without using herbicides, pesticides, or chemicals. Mollydooker Wines Founded in 2005, Mollydooker is an exciting, out-of-left-field, winery in the heart of McLaren Vale, South Australia. The winery is open daily for tastings and tours. www.mollydookerwines.com 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. Monteverro In 2003, Georg Weber purchased the piece of land in Capalbio (Maremma, Southern Tuscany) where he planted the first vineyards and built the winery. With a pioneering spirit and great attention to detail, Monteverro produces its four wines in limited quantities and with a careful selection of its 27 hectares of grapes. Mulderbosch Widely recognized as one of South Africa’s most iconic producers, Mulderbosch is well-known for its approachable, easy-drinking, and affordable, fun wines. Under new ownership, Mulderbosch has entered an exciting new era of quality and promises to over-deliver on its value to quality. Napa Cellars Napa Cellars embodies the classic Napa Valley style - ripe, rich, balanced and collectible wines from many of Napa’s renowned AVAs, representing the very best of Napa Cellars - and the Napa Valley. Nellcôte Nellcôte is a boutique Napa Valley winery producing an ultra premium dry rosé, and two single vineyard Cabernet Sauvignons from some of the most prestigious vineyards in Napa Valley. Winemaker Phillip Titus created this world-class rosé from Malbec & Syrah mountain fruit, a gorgeous dry rose’ of intense fruit favors & uncommon structure and finish. A true wine lover’s rosé i nspired by the rich colors of the Côte d’Azur. 200 cases produced. Neyen The Neyen Estate is hidden in a remote corner of Chile’s famed Apalta Valley. With 120 year old vines that were first brought over from Bordeaux to the estate in the late 1800s, Neyen has a remarkable and long history. The wine is a beautiful blend of Carmenère and Cabernet Sauvignon, and has consistently received great accolades from major publications.

186 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Nickel & Nickel Vineyard Nickel & Nickel is dedicated exclusively to producing 100 percent varietal, single-vineyard wines that best express the distinct personality of each vineyard. Established by the partners of Far Niente in 1997, Nickel & Nickel is focused on producing single-vineyard Napa Valley Cabernet Sauvignon. Palmina Palmina is a celebration of the lifestyle and attitude toward food, wine, friends and family in Italy. Palmina is a passion project of husband and wife team, Chrystal and Steve Clifton. They continue their strong commitment and zeal for creating Italian varietals from Santa Barbara Countwyw. w.palminawines.com Papapietro Perry Winery Forty years ago Ben and Yolanda Papapietro and Bruce and Renae Perry, co-workers and friends, started a conversation about wine that continues today. Their passion for wine remains strong as the winery celebrates its 16th anniversary. Committed to hands-on winemaking, they use only handpicked fruit, hand-punch the grapes in small lots and age in French oak barrels exclusively. Their premium Pinot Noirs and Zinfandels consistently win high praise from customers and 90+ ratings from reviewers and have created a loyal following of fans. 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 palette 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 wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Peregerine Wines Peregrine is located in Central Otago, New Zealand. From the Cromwell Basin, and their certified organic vineyards, the Sauvignon Blanc is fresh and vibrant, full of lime, lemongrass and grapefruit flavors with a long, mineral finish. Peter Jakob Kühn Founded in 1786 by Jacobus Kühn, The Kühn estate remains a family operated winery currently run by 11th generation winemakers Peter Jakob, his wife Angela and their son Peter Bernhard. The decision to embrace biodynamic principles was borne of an earnest desire to produce vibrant, expressive wines that did justice to the terroir on which their family has farmed for 10 generations. As the first (and only) biodynamic producer in the Rheingau, the Kühns have fully embraced every aspect of the preparation, application and philosophy of biodynamic farming and have quickly become icons for profound Riesling and natural, organic wines. Pine Ridge Vineyards Classically balanced wines capturing five renowned Napa Valley appellations. Pisoni Vineyards Gary and his sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’, and Soberanes Vineyard. These vineyards and wines represent an extreme commitment to farming and winemaking that has spanned multiple generations. Quintarelli The Quintarelli name on a bottle of wine evokes the highest standard of craftsmanship and quality. The bountiful hills north of Verona are the birthplace of their exquisite and timeless Valpolicella and Amarone wines. Quintessa In the epicenter of Rutherford, Napa Valley, cradled amongst five hills and adorned by a crystal lake lies Quintessa. The vineyard’s many microclimates, soils, elevations, and exposures make this one of the most diverse estates in Napa, contributing to the quality and uniqueness of the wine.

2015 | PBFW 187

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Qupé Winery Qupé is dedicated to producing handcrafted Rhône varietals and Chardonnay from California’s Central Coast. We employ traditional winemaking techniques to make wines that are true to type and speak of their vineyard sources. Our goal is to make wines with impeccable balance that can be enjoyed in their youth, yet the good acidity from cool vineyard sites can also benefit from ageing. We are committed to sourcing grapes from some of the best and most prestigious vineyards in Santa Barbara and San Luis Obispo counties. Raeburn Raeburn hails from the Russian River Valley. Its name originates from Olde English meaning “the stream where one drinks” - apropos for a wine crafted alongside Atascadero Creek in west Sonoma County. Ramos Pinto Founded in 1880 by brothers Adriano and Antonio, Ramos Pinto is run today by the heirs of these two vintners. It was acquired by Champagne Louis Roederer in 1990, and enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving it the highest winemaking control. 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. Visit www.recuerdowines.com. Ridge Vineyards Great wines come from great vineyards. Those vineyards, carefully tended, can express in the glass the individual character of each site. Winemaking at Ridge can best be described as “pre-industrial”: The wines are made by methods that were used by the best producers in the late 1800s. Ritual RITUAL quest is to make artisanal, terroir–driven Pinot Noir and Sauvignon Blanc from Casablanca Valley. Chief winemaker Rodrigo Soto hand-crafts the vision, resulting in wines full of character and personality. Roederer Estate Roederer Estate Brut is the first California sparkling wine produced by Champagne Louis Roederer, building upon a 200-year tradition of fine winemaking. Roederer’s unique winemaking style is based on 100% ownership of vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée. Rombauer Vineyard The Rombauer family winery, founded in 1980, is located on the northeastern edge of the Valley on a secluded tree-covered knoll overlooking the Napa Valley. Round Pond Estate Round Pond Estate, owned and operated by the MacDonnell family, is a Rutherford farm, winery and olive mill specializing in expressive wines, gourmet foods and unforgettable farm-to-table guest experiences—all from Napa Valley. Roxo Port Cellars Roxo Port Cellars is a family-owned winery specializing in the production of premium Port-style wines. Fueled by a passion for Old-World port wines and the belief that they could be mastered in theN ew World, winemaker Jeff Steele took the challenge, and the result is meticulously balanced, fruit-forward port-style wines. Royal Tokaji When the Berlin Wall fell in 1989, Hugh Johnson achieved his dream, restoring Tokaj’s wine industry, by assembling a team of investors. The Royal Tokaji Wine Co. was founded in 1990 as the first foreign-owned wine company in the region.

188 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Runway Vineyards California’s former Lt. Governor Abel Maldonado Jr. and his daughter Erika Maldonado founded Runway, a boutique vineyard and winery dedicated to producing handcrafted wines showcasing their unique terroir. In the cellar, the fruit is handled as gently as possible. In the glass, the wines are structured, full-bodied and impeccably proportioned. RUSSIZ RUSSIZ SUPERIORE is located in Capriva del Friuli, in the heart of Collio. Its name comes from its position that rises above the surrounding hills. Saintsbury Since 1981, Saintsbury has been committed to demonstrating that world-class Pinot Noir as 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. Sandhi Wines Sandhi is a small production California winery made by Rajat Parr. It focuses on select vineyards from the Santa Rita Hills and is dedicated to making wines of finesse, minerality, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities. Santa Rita Heritage and enterprise are hallmarks of Santa Rita, one of Chile’s premier wine estates. Founded in 1880 in Chile’s Maipo Valley, this historic property was among the first to pioneer plantings of European grape varieties in Chile. In 1980, it was acquired by its present owner, Gruppo Claro, under whom Santa Rita has reaped the rewards of continuous investment, resulting in a period of impressive growth, during which the winery has consolidated its position in the vanguard of Chile’s most successful and innovative estates. Scharffenberger Cellars Scharffenberger Cellars was founded in 1981 in the heart of California’s Anderson Valley with the commitment to making ultra premium sparkling wines. Situated within the coastal influences of the Pacific Ocean, Scharffenberger Cellars also enjoys the deep soils and sunshine of the protected valley. Scheid Vineyards Scheid Vineyards produces small-lot, sustainable wines from 10 estate vineyards located along a 70-mile spread of the Salinas Valley. For our Scheid Vineyards label, we use only a small percentage of our grape production which we believe will make the finest wine. SCRIBE Winery SCRIBE Winery was founded in Sonoma, California in 2007 by brothers Andrew and Adam Mariani. The Marianis believe that a vineyard managed in harmony with the greater ecosystem results in more terroir driven grapes, and in distinct and lively wines that speak vividly of their provenance. Seghesio Family Vineyards Zinfandel and other Italian heritage varieties that honor the history of Sonoma County. Sequoia Grove Winery Sequoia Grove is a family-owned, boutique Napa Valley winery located in the heart of Rutherford. Head Winemaker Michael Trujillo chooses from the very best palette of Napa Valley fruit sources to create Bordeaux-style wines of traditional character, structure and evoke a true sense of place. Sequoia Grove yields modern-day liquid treasures that over-deliver for their price point. Shafer Vineyards Shafer Vineyards is a 35-year-old family-owned Napa Valley winery called “one of the world’s greatest wineries,” by distinguished critic Robert M. Parker, Jr. Shelburne Vineyard Shelburne Vineyard, a pioneer VT winery prides itself on sustainable grape growing and meticulous winemaking. Cold-hardy varietals, Marquette and LaCrescent, thrive here despite Vermont’s winters, which yields crisp whites, barrel aged reds and ice wines that reflect our unique terroir.

2015 | PBFW 189

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Silver Oak Silver Oak is single-minded in the pursuit of exceptional Cabernet Sauvignon. For 40 years, we have produced delicious and distinctive Cabernets from our Napa Valley and Alexander Valley wineries. Each Cabernet is food-friendly, extensively aged to be drinkable upon release, and perfect for enjoying with friends or family. Skipstone Philippe Melka has made Skipstone his only project in the Alexander Valley and first collaboration with top Sonoma Winegrower Ulises Valdez. The certified organic and solar powered estate features olive groves, culinary gardens and a stunning 30 acre vineyard with annual production of 500 cases. Skylark Wine Company Skylark Wine Company is a collaboration between Boulevard Restaurant Wine Directors John Lancaster and Robert Perkins. They have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past 12 years. During their tenure at Boulevard, they built a close friendship, an inventory of wines from around the globe, and a palate of tasting wines of the world from vintage to vintage. Sleight of Hand Cellars Sleight of Hand Cellars, located in Walla Walla, WA, makes world class wines for the masses. We also love playing vinyl in our tasting room and having fun. Somerston Wine Co Somerston Estate is a 1,628 acre property in the eastern hills of Napa Valley with 225 acres of vineyards, which we sustainably farm and work to preserve the intrinsic beauty and quality. It is a place of natural splendor that must be seen to be believed. We produce limited cases of Sauvignon Blanc, Stornoway Red Blend and Cabernet Sauvignon from select vineyards. Sonoma-Loeb Sonoma-Loeb has been producing wines with depth and sophistication from some of Sonoma County’s legacy vineyards since 1990. Stags’ Leap Winery Established in 1893, Stags’ Leap Winery is one of California’s earliest wine estates, and the namesake for its acclaimed appellation. The historic Manor House has been home to three families whose history parallels the lasting winemaking heritage. Winemaker Christophe Paubert practices traditional winemaking techniques, resulting in wines that are expressive of the estate’s distinctive terrowir.w w.stagsleap.com Swanson Vineyards For Swanson Vineyards proprietors, Elizabeth & Clarke Swanson, their mission is straightforward…“we strive to bring the relevance of wine back into every wonderful moment of our everyday lives.” The core of the Swanson’s production is Pinot Grigio, Chardonnay, Merlot, and their “Alexis” Cabernet Sauvignon. Tablas Creek Vineyard Tablas Creek Vineyard is the culmination of a friendship between two families - The Perrin family of Château de Beaucastel and the Haas family of Vineyard Brands. The families searched four years for a site where grapes from Chateauneuf-du-pape would thrive, then propagated Tablas Creek with authentic clones from Beaucastel. Talbott Vineyards Founded by the Talbott family a quarter century ago, Talbott Vineyards is dedicated to producing superior Burgundianstyle, estate-grown Chardonnay and Pinot Noir, which are crafted using grapes from two of Monterey County’s most esteemed areas: The Santa Lucia Highlands and Carmel Valley. Tatomer Wine Tatomer is an Austrian trained, micro producer of Riesling and Grüner Veltliner; working with 10 acres on the coast of Santa Barbara County.

190 PBFW | 2015

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Tensley Wines Tensley is a family owned and operated winery focusing on vineyard-designated Syrah’s from Santa Barbara County. Winemaker Joey Tensley’s Syrah’s consistently score big with critics and have twice made the Wine Spectator’s Top 100. Terraze Dell Etna Terrazze dell’Etna sits on the Northwest slopes of Mt. Etna, 850m above sea level overlooking ancient terraces and old vines which drop 250m toward the sea. Antonio Bevilacqua bought the property in 2007 and built an ultra-modern facility with the utmost respect for the areas traditions and recruited Riccardo Cotarella, one of the top consulting oenologists in Italy to make his wine. The unique juxtaposition of centuries-old vineyard management practices and pristine, modern vinification, produces wines of staggering character, depth and purity and exemplify the personality of Etna.

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 Calling The Calling, a premium Sonoma wine brand launched in 2012, is a joint venture between Deutsch Family Wine & Spirits CEO, Peter Deutsch, and CBS Sports Commentator, Jim Nantz. The wines are hand-crafted from Sonoma’s finest varietals cultivated in the Russian River Valley AVA. Three Sticks Three Sticks is committed to producing artisanal wines from vineyard sites, such as our famed Durell Estate Vineyard. Durell Vineyard and the other sites are managed in a minimalist fashion for low yields. We take a minimalist approach, so wines reflect the vineyards they come from. Trapiche Established in 1883 at the foothills of The Andes in Mendoza, Trapiche is one of Argentina’s oldest wineries and maintains one of the country’s most diverse portfolio of wines including a range of award-winning Malbecs that speaks to the viticultural history of the region. Trefethen Family Vineyards In 1968, Gene and Katie Trefethen purchased seven farms surrounding a 19th-century winery in Napa Valley to create Trefethen Family Vineyards. Their son John and his bride Janet made their first wines in 1973. Today, Loren and Hailey are continuing the family tradition of crafting exceptional wines. Trinchero Napa Valley The pinnacle of the Trinchero Family Estates portfolio, Trinchero Napa Valley delivers limited-production, estate-grown wines that honor the legacy of founder Mario Trinchero. The Trinchero Napa Valley portfolio includes Sauvignon Blanc, two Merlots, six Cabernet Sauvignons, Petit Verdot, Cabernet Franc and Meritage. Trinity Hill Established in 1987, Trinity Hill winery is located in the famed Gimblett Gravels soils of New Zealand’s Hawkes Bay region. Trinity Hill is known for producing world-class cool climate Syrah, Pinot Noir and Red Blends, as well as Sauvignon Blanc and other white varieties. Turley Wine Cellars Founded in 1993 by Larry Turley, Turley Wine Cellars focuses on wines from old vine Zinfandel and Petite Syrah vineyards in an attempt to both create and preserve California’s unique winemaking culture. Twomey Cellars The Duncan Family established Twomey Cellars to pursue the discovery of varietals in California beyond Cabernet Sauvignon. We use the same philosophy that has guided Silver Oak since its founding in 1972: make exceptional, food-friendly wines that are deliciously drinkable upon release. We apply 40 years of winemaking experience and a spirit of innovation to create our Merlot, Pinot Noir and Sauvignon Blanc.

2015 | PBFW 191

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

Wente Family Estates Wente Family Estates is comprised of Wente Vineyards, Double Decker, Murrieta’s Well, entwine and Hayes Ranch brands; owned and operated by the fourth and fifth generations of the Wente family. All of the wines within the Wente Family Estates portfolio are handcrafted by Fifth Generation Winemaker Karl D. Wente. Located just east of San Francisco in the historic Livermore Valley, Wente Family Estates is home to one of California’s premier wine country destinations, featuring wine tasting, world class concerts, fine dining and championship golf. For more information, visit www.wentefamilyestates.com Whetstone With a focus on varietal expression and cooler climate sites throughout Sebastopol, Green Valley, Annapolis, Petaluma, and Napa, Whetstone is a small, luxury, family-owned brand located in Napa Valley. Founded in 2005, Whetstone is committed to producing sustainably-farmed wines that are pure expressions of the vineyards in which the grapes were grown. William Chris Vineyard William Chris Vineyards focuses on premium wines from estate-run vineyards only in Texas. We believe that wine is made in the vineyard. Come let us share a piece of our world. William Cole Vineyards William Cole Vineyards is an ultra exclusive luxury property in Saint Helena, the heart of Napa Valley. Built in 1873 the historic stone winery was purchased in 1999 by William and Jane Ballentine who carefully restored and renovated the building and opened the doors as William Cole Vineyards in 2004. William Hill Estate William Hill Estate has crafted distinctive, elegant Napa Valley wines. The 200-acre Estate, of which 140-acres are planted, curves between Silverado Trail & Atlas Peak Road, in the Silverado Bench. Classically-styled wines by employing progressive, uncompromising, viticultural and cellar practices. Wind Gap Wines Founded by Pax and Pam Mahle, Wind Gap is dedicated to making honest, authentic and compelling wines from special places in the Sonoma Coast. Driven by Pax and his inspiration from European wine culture, his wines are leading the movement towards making wines of finesse and balance in California. Wines of Greece Greek vineyards are among the world’s oldest and have produced wines for thousands of years. They can be described as viticultural “isles” which dot the entire country, continental and island areas alike. Thanks to its geographical location in the temperate Mediterranean region (latitude: 35ο to 41ο north), Greece is endowed throughout with favorable climatic conditions for vine growing. Proximity to the sea has a decisively beneficial climatic impact, particularly on the terroirs of coastal areas. Greek vineyards are found on diverse soil and terrain, at altitudes varying between sea level and often in excess of 1,000m. They are largely found on mountain and semi-mountainous terroirs and, to a much lesser degree, on terroirs of continental features. Wines os Chile Chile’s unusual geography, which features a particularly long and thin territory in relation to its width, is certainly one of its many unique characteristics. With very clear natural boundaries, its northern limit is the Atacama Desert, one of the driest in the world, whereas in the south, it ends at the Patagonian glaciers. To the east, and all along the border, the limit is the great Andes Mountain Range, and to the west, the Pacific Ocean. Each of these barriers allows for healthy agricultural processes, almost organic by nature. Wines of Provence Provence rosé is simply iconic. This crisp, elegant wine made from regional red grapes is the soul of the Mediterranean. Its legendary style and food-friendly appeal has sustained over a decade of US market growth. Yealands Estate Wines Based in the Awatere Valley – the southernmost, coolest and driest of Marlborough’s growing regions – Yealands is one of only a handful of wineries around the world to be certified as carbon neutral. The estate was founded in 2008 by dynamic environmental entrepreneur and iconic figure Peter Yealands, and represents the largest privately-owned vineyard in New Zealand. Yealands has been selected as the 2014 “Green Company of the Year” by The Drinks Business.

192 PBFW | 2015

Wine law clarified.

EIGHTH ANNUAL PEBBLE BEACH FOOD & WINE

winelawdecanted.com Join the blog.

ABC Licenses Business Transactions and Contracts Corporation and LLC Formations Securities Law Intellectual Property Estate Planning Mergers and Acquisitions State and Federal Litigation

Business and Commercial Litigation

Monterey: 490 Calle Principal, Monterey, CA 93940

831.375.3151

Los Angeles: 800 West 6th Street, Suite 1220, Los Angeles, CA 90017

www.hudsonmartin.com

213.489.1430

2015 | PBFW 193

Overlooking the famous Big Sur coastline, Tickle Pink Inn attracts travelers from around the world to experience this unforgettable ocean view hideaway. With our gracious elegance and 35 luxuriously-appointed rooms and suites, Tickle Pink Inn has a name to remember and a view you will never forget.

155 HIGHLAND DRIVE, CARMEL, CA 93923 RESERVATIONS (800) 635-4774 WWW.TICKLEPINKINN.COM

H I D E AWAY. Find yourself.