Pebble Beach Food & Wine - 2009 Epicure by CLM_MRY

ACACIA VINEYARD ALDER RIDGE WINERY ALPHA OMEGA WINERY AMBULLNEO VINEYARDS AMUSE BOUCHE ANOMALY VINEYARDS AÑORO WINE ANTINORI ARAUJO ESTATE WINES ARCADIAN WINERY ARGENTIERA AU BON CLIMAT WINERY B. KOSUGE WINES BARON DE LADOUCETTE BATTLE CREEK WINERY BEAULIEU VINEYARD BEAUX FRÈRES VINEYARD & WINERY BERGSTRÖM WINES BERINGER VINEYARDS BERNARDUS WINERY BETTS & SCHOLL BIG BASIN VINEYARDS BIVIO ITALIA BLUE ROCK VINEYARD BODEGAS TORO ALBALÁ BONNY DOON VINEYARD BRAZIN CELLARS BROOKS WINERY BROTHERS IN ARMS CAMBRIA WINERY CANTINA TERLANO CARMEL ROAD WINERY CASA LAPOSTOLLE CHALONE VINEYARD CHAMPAGNE BOLLINGER CHAMPAGNE EGLY-OURIET CHAMPAGNE HENRIOT CHAMPAGNE LOUIS ROEDERER CHAMPAGNE NICOLAS FEUILLATTE CHAMPAGNE POMMERY CHAMPAGNE RUINART CHAPPELLET WINERY CHÂTEAU COS D’ESTOURNEL CHÂTEAU D’ISSAN CHÂTEAU D’YQUEM CHÂTEAU HAUT

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WINERY MCINTYRE VINEYARDS MERRY EDWARDS WINERY MINER WINERY MORLET FAMILY VINEYARDS MOUNT VEEDER WINERY

FAMILY VINEYARDS THE MISSING LEG MIURA VINEYARDS MORGAN MURPHY-GOODE WINERY NAPA CELLARS NEAL FAMILY VINEYARDS

NEWTON VINEYARD NICKEL & NICKEL VINEYARDS OPUS ONE

WINERY ORIN SWIFT CELLARS O’SHAUGNESSY ESTATE WINERY

OTTER COVE VINEYARDS PAGE WINE CELLARS PAPAPIETRO

PARADUXX PERRY WINERY PARADIGM WINERY PARAISO VINEYARDS

PARR SELECTION PARSONAGE VILLAGE VINEYARD PASANAU

GERMANS PATZ & HALL PAUL HOBBS WINERY PENFOLDS WINES

PESSAGNO WINERY PETER MICHAEL WINERY PICKET FENCE

VINEYARDS PINE RIDGE WINERY PISONI VINEYARDS & WINERY

PROVENANCE VINEYARDS QUINTESSA RAVENSWOOD WINERY

REALM CELLARS REVANA FAMILY VINEYARD RIVER RANCH

VINEYARDS ROAR WINES ROBERT MONDAVI WINERY ROBERT

TALBOTT VINEYARDS ROCKAWAY VINEYARD RODNEY STRONG

VINEYARDS ROEDERER ESTATE ROSATI FAMILY WINERY ROSENBLUM

CELLARS ROUND POND ESTATE ROY ESTATE RUFFINO WINES

SANFORD

VINEYARDS

SCHRAMSBERG VINEYARDS SCREAMING EAGLE SELBY WINERY

SEQUANA VINEYARDS SHELDON WINES SHERWIN FAMILY

VINEYARDS SIDURI WINERY SILVER OAK CELLARS SILVESTRI

VINEYARDS

SOUVERAIN SPOTTSWOODE ESTATE WINERY STAGLIN FAMILY

WINERY SIMI

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VINEYARD STAG’S LEAP WINE CELLARS STARBOROUGH STERLING WINERY TERRABIANCA TERRAZAS DE LOS GEORGE

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VINEYARDS STONESTREET WINERY TALLEY VINEYARDS TANTARA ANDES

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KENWARD FAMILY WINES TRINCHERO FAMILY VENTANA VINEYARDS VÉRITÉ WINERY VISION

CELLARS VOLCANO VINEYARDS VON STRASSER WINERY WEINGUT J.J. PRUM WEINGUT SCHLOSS JOHANNISHOF WENTE VINEYARDS WESMAR WINERY WHITEHAVEN WINE CO. WILD HORSE WINERY & VINEYARDS WILLIAM HILL ESTATE WINTER XTANT WINES YABBY LAKE VINEYARD

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ppp'_hh]Zg]pbg^'\hf(\eZllb\ Celebrity chefs, renowned wine experts and the famed Grand Tasting Pavilion—together in one breathtaking setting. Join us for this unforgettable experience.

To register, visit www.foodandwine.com/classic or call 877.900.WINE. From outside the U.S., call 970.925.9000. Members of the trade: Please ask about the American Express® Restaurant Trade Program at the Classic.

FOOD & WINE will donate 2% of the proceeds from every Classic ticket sold to Grow for Good, benefitting Wholesome Wave Foundation. Grow for Good is FOOD & WINE’s national initiative dedicated to supporting local farms and encouraging sustainable agriculture.

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

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Welcome Back Friends, Fellow Foodies and Wine Enthusiasts, It is with overwhelming satisfaction, pleasure, and pride that we usher in the Second Annual Pebble Beach Food & Wine. It seems only a short time ago that the delightful blur of our inaugural event was in full swing. This year, more than 60 of the world’s culinary tastemakers and more than 250 of the finest wineries from around the globe have once again joined us here in Pebble Beach, one of the most picturesque strips of coastline in the world, in support of an epicurean lifestyle event that celebrates the best life has to offer. We remain humbled at the success of the First Annual Pebble Beach Food & Wine. In our second year we strive to make your experience even more memorable.

PROJECTS

When we envisioned this event only a few years ago, we felt there was a natural fit for a nationally recognized, four-day food and wine event here in California, and most especially right here in Monterey County. After all, Monterey County is the salad bowl of the United States and it is also one of the largest grape growing regions in the country. We’re blessed to have great wine growing regions to the North and South of us in addition to being located in the middle of two culinary epicenters, San Francisco and Los Angeles. These attributes make our location a perfect meeting ground for the world’s most respected industry professionals.

As we look at the photographs from last year’s event and reminisce on the overwhelming group of talent that congregated to make the first annual Pebble Beach Food & Wine possible, we remark in how special it was to see such a vast gathering of culinary leaders together for a single event. As epicurean enthusiasts ourselves, it’s like witnessing an orchestra of the world’s best musicians; only their instruments were their passion and their craft for food and wine. Each contributed a unique component to the weekend that made it magical. In joining together once again, they are doing more than celebrating their craft, they are helping our community. We are proud to announce that in our first year, Pebble Beach Food & Wine had a positive impact on local charities in excess of $100,000. We look forward to what this collaboration will bring forth in the future as we work together with these great causes to identify new opportunities to make a difference in people’s lives. Pebble Beach Food & Wine, in partnership with the Monterey County Wine Education Foundation, benefits young aspiring students who wish to pursue a career in oenology. The event also benefits the Boys and Girls Clubs of Monterey County, CASA (Court Appointed Special Advocates), and the Pebble Beach Foundation. We encourage and welcome direct donations to these great charities that are changing lives for the better each and every day.

Each of you that have gathered from around the world on this great weekend, have something very special and binding in common, your love for food and wine. This love is perhaps one of the most transcendent forms of sharing and communication in our culture. Great food and wine can instantly create commonality among people from any corner of the globe. Remember this throughout the weekend while you meet each other and share your tastes, favorite culinary memories, and unforgettable wines. This hobby, this passion, is about sharing with others. We hope you create brilliant memories and lasting friendships that will carry on for years to come. Lastly, this effort could not have been possible without our brand partners, who have also become friends. We could not think of better partners or greater groups of people to work with than American Express Publishing and Lexus. Their commitment to make this event a success is second to none. American Express Publishing represents a group of visionaries and enthusiasts that truly have a passion for what they capture in each and every one of their publications. In addition they represent one of the greatest corporate cultures we have ever witnessed. We are so very lucky to have you as our partner. To our friends at Lexus, you continuously set a new standard and raise the bar for quality and execution. It is absolutely no wonder why you have been ranked as the #1 Luxury Brand… thank you. We thank each chef, sommelier, sponsor, staff member, volunteer, and supporter, new or returning. You are the reason we do this. Your passion for food and wine makes this all possible. Cheers,

Robert Weakley Co-Founder

FOLLOW PEBBLE BEACH FOOD & WINE ON:

David Alan Bernahl, II Co-Founder

SEE YOU NEXT YEAR APRIL 8–11, 2010! WWW.COASTALLUXURYMANAGEMENT.COM

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

26 EPICURE is a publication in conjunction with the Second Annual Pebble Beach Food & Wine.

Co-Founder and President Robert Weakley Co-Founder David Alan Bernahl, II

9 Welcome Letter

Vice President, Operations Gary Obligación Vice President, Brand Relations James Velarde

18 Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community.

Senior Event Manager Tonyia D. Sampognaro

26 Dress for Dinner

Associate Event Coordinator Beth Lane

What to wear in today’s dining rooms.

Office Manager Michaela Weakley

33 Gardens of Eatin’

Wine Director Mark Buzan

Five chefs and the farmers that inspire them to greatness.

Corporate Chef Todd Fisher

38 From the Valley to the Sea

Purchasing Director Kathy Duron

A single 20-minute drive provides a world of experiences.

Cellar Managers Katherine Chadwell John Winfield

51 Schedule of Events 53 Venue Map

Art Direction & Design Iatesta Design / Chris Iatesta Contributing Writers Carolyn Jung Marcia Gagliardi Jessica May

141 Tasting Notes

Advertising Sales Dorothy Maras-Ildiz Chris Chidlaw

166 The Wineries

67 The Chefs/Cooking Demos

Volunteer Coordinator Margo Daniels

187 The Sommeliers

Sommelier Captain Seth Kunin

166 Special Thanks Published by: Coastal Luxury Management 26364 Carmel Rancho Lane Carmel, CA 93923

168 Participating Wineries

info@coastalluxurymanagement.com PEBBLE BEACH, CASA PALMERO, CLUB XIX, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE

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

CONSENT

PEBBLE

BEACH

COMPANY.

TRADEMARKS, SERVICE MARKS, AND LOGO DESIGNS OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE

TEHAMA GOLF COURSE

OWNERS AND ARE USED BY PERMISSION.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

A Big Fat Thank You to Our Sponsors

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At an elevation of 1700 feet, with limited rainfall and abundant wildlife, this remote area is so distinctive that it has its own appellation, Chalone. From the craggy, ancient volcanic spires of the Pinnacles National Monument —the inspiration for our label art— to the uncommon limestone soils of our estate vineyard, the elements of our surroundings give Chalone Vineyard wines the unique character that sets them apart from any others. Our elegant, age-worthy Chardonnay and Pinot Noir express the rugged beauty of this special place. PLEASE ENJOY OUR WINES RESPONSIBLY. 2008 CHALONE VINEYARD, SOLEDAD, CA CHALONEVINEYARD.COM

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Making a Difference

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

volunteers spend time with children doing simple activities, conversations are fostered, and that’s when the most powerful messages are sent.

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.

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

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.

Perhaps the greatest strength of CASA is its ability to give people a hands-on way to help. To engage with vulnerable kids. To teach good boundaries and good judgment.

The program currently has 135 advocates. There are over 200 children appointed to the organization, so some of the advocates work with more than one child. But the goal is to even out that ratio so each child receives the same amount of attention.

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.”

The Charities of Pebble Beach Food & Wine Scholarships fall under the umbrella of the National Restaurant Association.

Monterey Wine Educational Foundation Carol Chorbajian, President of the Monterey Wine Educational Foundation says, “We want to encourage people—of all ages—to go into the hospitality industry or study enology and viticulture.”

CASA’s volunteers range from entrepreneurs to working parents to retired individuals. Greene hopes to bring younger people in as volunteers as well as raise the number of bilingual volunteers who might better understand some of the more subtle nuances with a child of a different first language. Volunteers are asked to commit to a minimum of 18-months, and to twelve hours of work per month. Training by CASA is provided and by the end of the training period, volunteers are empowered to be legally involved.

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.

CASA (Court Appointed Special

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

Advocates)

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

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

831-394-5171 or go to bgcmc.org

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

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

The Boys and Girls Clubs of Monterey County

Twenty years ago, the foundation was launched by a group in the hospitality industry, spearheaded by Ted Balestreri and Bert Cutino, longtime co-owners of the Sardine Factory restaurant and local leaders. Since then, a scholarship fund has also been established in the name of pioneering winemaker Dr. Richard Peterson, who is credited with having founded, designed and developed The Monterey Vineyard (now Blackstone Vineyards) as well as in the name of Ms. Chorbajian herself.

The Boys and 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 and 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.

The organization’s first priority is for students in Monterey County pursuing a career in the hospitality and winemaking arenas; or for those currently working in the hospitality industry that would like to take certification courses to help them advance their careers, foster growth and continue on this path.

Recreation, sports and fitness classes promote a positive and healthy use of leisure time. Education and career

Remember this acronym: CASA. It stands for Court Appointed Special Advocates. And the people behind the initials are forever changing the lives of children throughout Monterey County.

831-455-6800 or go to casamonterey.org

Pebble Beach Company Foundation

“Our role as an agency is to serve as advocates for children,” says Siobhan Greene, Executive Director of CASA. “Our volunteers step into the lives of children and walk them through the complex social service system.”

The Pebble Beach Company Foundation is a separate nonprofit organization and the official giving arm of Pebble Beach Company. The Pebble Beach Company Foundation distributes annual grants to educational organizations and activities that benefit the youth of Monterey County. In addition to grants to local schools and cultural, environmental and athletic organizations, the Foundation also funds scholarships for children of Pebble Beach Company employees for their post-secondary education.

CASA looks after abused and neglected children, providing them with opportunites to lead positive, healthy and productive lives. When caring, responsible adults who offer a stable, consistent support network get involved in the lives of these children, the cycle of abuse and neglect breaks down. Engaging trained volunteers is key to CASA, and the program does just that, empowering community members to place children’s needs and well-being as priority. When

To learn more about The Pebble Beach Company Foundation:

831-625-8456 or go to pebblebeach.com 19

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Dress for Dinner By Carolyn Jung

Over the years as general manager and maitre d’hotel of some of San Francisco’s toniest restaurants – Masa’s, Gary Danko and the Dining Room at the Ritz-Carlton Hotel – Nick Peyton never instituted a dress code for diners in any of those elegant dining rooms.

For good or bad, society has not only embraced the “Casual Fridays” concept, but a segment has gone so far as to adopt it to mean “casual anytime we feel like it.’’

“When we hit the tech boom, it was probably the worst era for fashion for all time,’’ says David Bernahl, chief executive of the upscale men’s and women’s boutique Pacific Tweed in Carmel, and co-founder of the Pebble Beach Food & Wine event. “You had new wealth, and guys who were brilliant programmers and engineers who became leaders of industry overnight. What they were comfortable in influenced fashion. They were worth a billion dollars, and wore T-shirts and shorts. It wasn’t done well.’’

“Wasn’t necessary,” he says. “Never even considered it.” Until three years ago.

That was when a gentleman in shorts, a muscle T-shirt, and flip-flops walked into Cyrus in Healdsburg, where Peyton is maitre d’hotel/co-owner. At the two-Michelin-star restaurant, caviar and champagne selections are rolled to the table on a gilded cart, and servers set down every dish at the table simultaneously in a polished dance.

In some cases, it still isn’t. At Cyrus, Peyton has gone so far as to loan clothingchallenged male diners a pair of black suit pants normally worn by the servers.

“The guy said he called and was told there was no dress code,’’ recalls Peyton, who nevertheless seated the man because he was with a well-known winemaker. “I said, ‘I guess I’ve just come up with a dress code then.’ “

cocktail attire for a special occasion, and at the bar might be a group of cyclists still in nylon bike shorts after a long ride.

people tend to act more casual when they dress casual, and act more formal when they dress formal. Her golden rule: When in doubt, over-dress rather than under-dress so as not to insult your host.

To Palmer, that’s not necessarily a bad thing. Indeed, he has no strict dress codes at any of his restaurants.

“Why do we need to dress to reflect the event we’re attending? Because there are rules for a responsible society,’’ she says. “We have rules for how we drive a car. We have rules for playing golf and for other sports. And we have rules for dressing. When you don’t follow them, you’re just drawing attention to yourself. It’s almost like the joke’s on you.’’

“At Aureole, you’d get one guy in a $50 sports coat, and another guy in an $800 Missoni sweater. So would you turn him away for not being in a jacket? It got silly,’’ Palmer says. “I think you should just let people be the way that they are. If you get people in a comfortable mood, they will enjoy the experience so much more.’’

Clothier Bernahl agrees. He believes some men might wise up if a friend were to take photos of them, showing them exactly what they look like in public.

Still, even Palmer draws a line in the dining-room sand: No ripped jeans. No flip-flops. And cut-off T-shirts? Don’t even think about it.

“There’s a history of men thinking that their shirt will be choking them if they have a tie on. But that just means your shirt isn’t fitting you correctly,’’ he says. “A suit should feel as comfortable as a jogging outfit. It’s all in the cut and fit. My point is that you can be comfortable and still look good.’’

“I don’t condone sloppy dress,’’ he says. “The key words should be common sense.’’

But should money be allowed to trump that? Some diners have made the argument: Why should their attire matter if at the end of the meal they pay the check anyway?

Just ask Chef Palmer. He prefers dining at restaurants that don’t require jackets. He admits he wears a tie as little as possible. But that doesn’t mean he doesn’t believe in being well put together.

Lisa M. Grotts has a strong rebuff to that. An etiquette expert who was once the former director of protocol for the city and county of San Francisco, she once read a study that found

“It boggles my mind when people come in and obviously they’ve rolled out in their most casual outfit. And it’s not a nice Your finest t-shirt doesn’t quite cut it these days. pair of jeans, and it’s not a nice sweatshirt,’’ Peyton says. “I watch couples come in, and the woman is beautifully turned out, and the guy is a schlub. I sit there and think, ‘You’re going to spend a large amount of money here. Don’t you want to feel special?’ ‘’

Prompted by that man’s attire – or lack thereof – Peyton instituted his first dress code that’s still in place at Cyrus, which bans shorts, sleeveless T-shirts, and yes, flip-flops.

Times were only a generation or two ago that diners took pains to dress the part when dining out. Times have changed. Restaurants now are responding by tightening – or loosening -- their own standards as a result.

Charlie Palmer has seen it all, too. After all, the chefrestaurateur has 11 restaurants nationwide. Although he doesn’t like to generalize, Palmer agrees that women do tend to spiff up more then men, and it’s the older generation of men, rather than the younger, who always arrive in jackets.

At Thomas Keller’s exalted Per Se in New York and French Laundry in Yountville, men must don jackets for lunch or dinner. But at Aureole in New York, the jackets-required rule that stood for 17 years fell by the wayside two years ago. And when the venerable Le Cirque re-opened two years ago in its new New York building, the Maccione sons convincingly argued to soften the “jackets required’’ decree in the main dining room to “jackets suggested’’ in the café portion of the restaurant, much to patriarch Sirio Maccione’s dismay.

At Palmer’s restaurant in Dallas, not surprisingly given Southern mores, diners dress to the nines. In Las Vegas, you get every outfit imaginable and then some. In Washington, DC, it’s suits and ties all the way. And on any night at his Dry Creek Kitchen in Wine Country in Healdsburg, one table might be filled with winemakers in jeans and rolled-up sleeves, another table might be a young couple decked out in

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Smart Casual: No real definition. Try not to use it. Grotts believes that when you start to use too many prefixes or adjectives, it gets too confusing. Instead, make it either casual (such as for a summer party) or business casual (more formal).

So just what would Charlie Palmer wear when dining at his own restaurant Aureole? “I wouldn’t wear a jacket,’’ he says with a laugh. “I’d wear a nice pair of slacks. I’d wear a nice dress shirt. A $400 or $500 shirt – one with no elbow restrictions so I could get at the wine easily. It’s a big deal being comfortable.’’

Cocktail: For men, a dark suit with a tie. For women, a dress or a dressy pantsuit. Black-tie: For men, a tuxedo. And no, it can’t be merely a black suit. For women, a short or full-length dress.

As dining out these days proves, it most certainly is.

Carolyn Jung is a Bay Area freelance writer and blogs at FoodGal.com

Black-tie optional: For women, a cocktail dress. When the qualifier is “optional,’’ women can opt for short over fulllength. Men typically will skip the tux if the word “optional’’ is on the invitation and wear a dark suit instead. Unfortunately, the few men who do wear tuxes stick out at the event and tend to feel uncomfortable.

CATEGORIES OF DRESS Protocol expert Lisa M. Grotts defines the most common ones.

Casual: For men, it means khaki slacks and a polo shirt or button-down (white or blue) shirt with a navy or khaki blazer. For a beach setting, lose the blazer. For women, a cotton skirt or summer slacks and a structured T-shirt with sandals. Threequarter-length pants are fine. Expensive designer jeans that don’t show parts of your anatomy are acceptable, too.

White tie: The most formal, usually reserved for very special events, such as at the White House. For men, tails with gloves are required. For women, long gowns (of any color) with gloves optional.

WHAT TO WEAR AT VARIOUS TYPES OF RESTAURANTS

Business Casual: Consider it business without the casual. For men, a blazer and tie. For women, a dress or a pantsuit.

Clothier David Bernahl and protocol expert Lisa Grotts weigh in with examples of proper attire. When unsure, they both advise to call the restaurant to ask what type of clothing is the norm. McDonald’s: Anything goes.

Neighborhood trattoria: For men, a fitted pair of slacks, a dress shirt, and a quarter-zip sweater; for women, a fun little dress or skirt with a cropped jacket and great boots, according to Bernahl. High-end designer jeans are fine by Grotts. She says to think casual to business casual for this type of eatery. Ruth’s Chris or Peter Luger or some other expensive steakhouse: Bernahl advises men to wear a sports coat, a dress shirt, a pair of high-end jeans, and good shoes. For women, he suggests a pretty dress and heels. Grotts concurs, adding that business casual should be the overriding thought.

Per Se or the French Laundry or Le Bernardin: Coat and tie for men are essential, Grotts says. A dark suit in winter or a light-colored or light-weight linen or seersucker in summer. Bernahl says this is the time for men to bring out the bespoke suit and women to put on the fabulous cocktail dress. “When you go to places like these, the chefs and staff put so much into the food and the ambience. It’s like an orchestra at work. And you are showing up for the show.’’ 28

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The taste of quality makes a strong impression, whether it’s freshly caught fish, beef with some good age on it, a dryfarmed tomato, or tender lettuce. A chef may have the finest palate, training, kitchen, knives, and brigade, but it’s ultimately access to the best ingredients that enables a chef to elevate a dining experience from “Mmmm, that’s good” to “Holy Toledo!”

Once Osmond figured out how to process the poussins (it entails a long drive each week), she is now able to supply Cyrus with 50–100 a week. Keane is currently using poussin for a version of General Tso’s chicken with blood-orange glaze, farro, and roasted gai lan, and in a “chicken and egg” dish, also featuring an Osmond Farm egg. Keane says, “The poussins are absolutely beautiful, and it’s been a great relationship.” Keane is currently trying to convince Osmond to raise squab next, but the bird’s escape-artist tendencies may prevent her from taking it on.

Chefs in Northern California are used to being the envy of the country for their region’s stellar ingredients. But ask any chef (well, the humble ones): the folks with the weathered skin and cracked hands are the real stars of the show. The fisherman, the fruit farmers, the foragers, the cheesemakers—they’re the secret weapon, not the latest freeze-drying technique or finishing salt.

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For the past 20 years, chef Nancy Oakes of Boulevard has been enjoying the bounty of produce from Sydney Weinstein of Star Canyon Ranch, known by many San Franciscans for her restaurant Pauline’s Pizza, located in the Mission. Oakes and Weinstein were actually friends first; when Weinstein was growing vegetables in her backyard on Rose Street in Berkeley, she was finding herself with more than she could use (every successful gardener understands this). Weinstein then started supplying her friends and fellow restaurants with the overflow of produce, including Chez Panisse and Oliveto.

We spoke with five Northern California chefs, stretching from Carmel to Napa to the Sierras, asking each of them to shine a light on their favorite behindthe-scenes supporters—the treasured purveyors that enable their cooking and cuisine to really sparkle.

Chef Douglas Keane of Cyrus in Healdsburg is someone who likes to count his culinary blessings and his chickens. The chickens from Kelly Osmond of Osmond Farms in Geyserville, to be exact. They started doing business a couple years ago, with Keane buying her “gorgeous” chicken eggs for a “green eggs and ham” dish on his menu that used Araucana eggs.

Over the years, Oakes has been enjoying Weinstein’s organic and heirloom lettuces, like purple galactic and other small greens, plus eggplants, fruit, miner’s lettuce, and watercress. In fact, Weinstein has been personally dropping off the produce at Boulevard on her way to delivering at Pauline’s for years.

He was also trying to track down a source for poussin, which was only available frozen, or flown in from the “phenomenal” Four Story Hill Farm in Pennsylvania—but Keane would end up paying as much for shipping as he was for a bird. Keane explained to Osmond what he wanted: “She didn’t really know what poussins were, that they are just young chickens killed early. I told her how we wanted to milk feed them, then

Weinstein’s passion outgrew her Berkeley backyard, and now she also has a ranch in the warm climate of Calaveras County, growing everything from tomatoes to berries to chilies. Oakes

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it a partnership. At Moody’s, Estee has altered the menu to be a daily one to accommodate the fluctuating produce supply from Sierra Valley and other farms who deliver to the restaurant. Estee says, “You have to be flexible with your menu, be creative—you can’t just buy one thing. Everyone knows we’ll take their produce, it’s our duty, but I can only support so many farms. We need chefs in this area to jump in on this kind of program—it’s not that hard, you just have to change how you do things. If every chef adopted a farm, we’d all be so much further ahead than where we are now.”

comments, “I love that what started as a hobby grew into so much more—she’s incredibly good at what she does.”

Cal Stamenov, the chef and culinary director of Marinus at Bernardus Lodge has no shortage of purveyors—he deals with upwards of 80 in all. But loyalty goes a long way in his book— he’s been doing business with the same three main folks for fish, meat, and produce since the 1980s. “Long-term relationships are how you build trust, because then you learn when something was harvested or where it was caught or is it really local, or really organic,” Stamenov shares.

Estee has worked with Romano to grow special vegetables for him, including trevisio (it looks like elongated red endive), micro-greens (which Estee is thrilled to be able to buy locally), romanesco (Estee says, “Romano, well, he grows great broccoli, but at the restaurant we’re over broccoli.”), different kinds of cabbages, and now there is some asparagus underway for spring. They are currently working together to raise funds to build a modern greenhouse on the farm this summer, and to that end are hosting a series of “Dinner in the Barn” events. Estee’s goal is to buy the farm’s stunning organic produce year-round, and Romano can make money during the winter by supplying additional restaurants.

Stamenov has high praise for fisherman Jerry Wetle, who hauls in live sea urchin, halibut, California white sea bass, and spot prawns for the restaurant. Stamenov says, “It’s exciting to get something you know was just caught the night before.” They met through one of Stamenov’s cooks, which isn’t that unusual considering four of his cooks are locals who like to fish and surf cast.

The restaurant commits to 80 pounds of fish per delivery, and one big advantage is since the fish is being delivered direct, Stamenov gets to break the fish down and taste it before buying—many places have to buy from larger purveyors and don’t have that luxury. There’s also some fun experimentation that happens, like the day Wetle brought in a shovel-nosed shark— Wetle had never eaten it before, nor had anyone in the kitchen. Alas, the shark was deemed “not very tasty.” Wetle also has occasional fishing tips for Stamenov, who used to be a fisherman.

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market, selling it, invoicing…” Love Apple Farm grows all kinds of extraordinary and special ingredients, like New Zealand spinach, crunchy ficoïde glaciale (ice plant) that looks like it has dew on it, nettles, white satin carrots, and now white fraise de bois.

“I know everybody says, ‘Yeah, I get the greatest tomatoes,’ but no, I get the greatest tomatoes.” Not too long ago, Kinch wanted to start a biodynamic kitchen garden, and spoke to Sandberg about it. It was kismet, because she had been thinking about digging up her front lawn and swimming pool to start a biodynamic garden.

Kinch, who visits the garden three days a week, talks about his process: “You see the cabbage in the garden, and I know it won’t be ready for another two months, so the ideas for using the bed of cabbage formulate and grow along with the cabbage. That’s what happens—your ideas become ready and your usage becomes ready when the cabbage becomes ready.” In turn, folks from Love Apple Farm come to the restaurant every Saturday to pick up compost for the garden and fish heads for the chickens. Kinch summarizes, “Everything is full circle, it’s gotta be.”

Like Estee, Kinch helps invest in the garden as a show of commitment to it. He mentions that for the first few years, it was challenging to get the amounts right—there would be too much lettuce, not enough of something else, or gaps. After much fine-tuning, the garden has become quite efficient, now growing exact amounts year-round. He says, “Running the restaurant is the easiest part of my job, cooking, managing people and the business, all that stuff. Culinary-wise, doing the garden was the hardest thing and the biggest challenge in the past 25 years for me. It changed everything—the way we write menus, the way we feed people, our style, it’s thrilling. This relationship has been a big part of our success the past couple years.”

Marcia Gagliardi is a freelance food writer who lives in San Francisco. She publishes a popular weekly e-column about the local restaurant scene called “the tablehopper” (tablehopper.com). She additionally writes for San Francisco magazine, Edible San Francisco, and Fodors.com.

Kinch notes, “[Sandberg’s] passion is gardening and growing things, and now that’s all she has to do and concentrate on— she doesn’t have to worry about bringing things to the

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Stamenov, who has been at Bernardus Lodge for ten years, is well known by a lot of local residents. He says that in the summer, neighbors will call when their apricot and cherry trees are sagging with fruit. Stamenov will send out his prep cooks to go pick the fruit, which is often offered for free. Chef Cal says, “Anything people grow and can’t use we try to buy.”

Another close-knit relationship is between chef David Kinch of Manresa and Cynthia Sandberg of Love Apple Farm, who farms exclusively for the restaurant. They got to know each other because of her famous award-winning tomatoes. Kinch bought tomatoes from her for years, and says with a chuckle,

Chef Mark Estee of Moody’s Bistro & Lounge in Truckee follows the same philosophy: try to take everything that people grow. It’s what is at the heart of the seven-year working relationship he’s had with Gary Romano of Sierra Valley Farms, although it’s such a strong relationship that Estee calls

Romano and his family have built quite a community at the farm—they even host an organic farmer’s market each Friday and Saturday in the summer, featuring a fisherman from Bodega Bay, plus grassfed beef, baked goods, other produce vendors, and there’s even a cooking and gardening demo on Fridays. Estee and Romano are also closely working together on strengthening Slow Food Lake Tahoe, plus a few other projects. As Estee says, “It’s a full-time job, this relationship. And by far and bar none it’s the absolute best way to go—we’re guaranteed things are as fresh as can be, we’re keeping money in the community, and it tastes good. You just have to work at it.”

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From the Valley to the Sea By Jessica May

There are many places along both coasts of the United States that are luxurious and beautiful, but few that offer as much as the Monterey Peninsula. It’s a place to get away while still getting culture, society and class. It’s a place to have a business, or to get away from business. It’s a place that relaxes and stimulates, depending on what you decide to do on any particular day. It is a place where one can live in peace and quiet, but still be just a little drive away from the small town charm of Carmel, and only a short flight out of the Monterey Airport to San Francisco for dinner and the Symphony. There are many special areas in the Peninsula, but two of the most exciting and exclusive are Carmel Valley and Pebble Beach.

“abundance of nature” and they are living that name every day. Of the 2,000 acres, 85% will remain undeveloped. Utmost care has been taken to assure good stewardship of the native land, water, forest, grasslands, wildlife and other plants. At Tehama, owners and members enjoy a luxurious fully completed clubhouse, state-of-the art fitness center with pool, and an award winning golf course. Expansive custom crafted homes and home sites are available offering easy access to the charm and lifestyle of Carmel. This environmentally responsible community overlooks vast panoramas of Monterey Bay offering ninety families the ability to be reside in one of the world’s most revered destinations and begin building a legacy that will be kept and nurtured for many generations. Tehama owners and members are pillars of the Carmel community in countless ways, including community service and philanthropy.

For many years, Carmel Valley was an agricultural area, where you would be much more likely to see a truck with a horse trailer than a Bentley, but that has changed just enough in recent years. There are still beautiful farms with horses and organic produce, such as Earthbound Farms, one of the bestknown organic farms in the country. Golf courses along Carmel Valley Road seem to be built into the countryside, utilizing the natural landscape for challenging courses with unparalleled views. Luxury hotels are tucked away along the road as well, almost hidden behind old growth trees and vineyards.

If you prefer romantic fog and closer proximity to the ocean, there is the world-renowned Pebble Beach. One of the most exclusive communities in the country, Pebble Beach also has a little bit of everything. Just minutes from either Monterey or Carmel, you are still happily isolated at your home. Within the community you have some of the most challenging and private golf courses in the world, such as The Links at Pebble Beach, Cypress Point and Monterey Peninsula County Club. There is an amazing equestrian center, with large and full service areas for anyone who enjoys horses. There are a number of prestigious schools, including Robert Louis Stevenson, named after the famous local author. Pebble Beach offers every kind of house with every kind of view, as well as some of the most lots along the coast and in the mountains if you feel like starting from scratch. If you feel as if you just couldn’t deal with cooking some night, there are a number of restaurants to choose from at the Lodge at Pebble Beach and The Inn at Spanish Bay. There is everything from the ultra casual Tap Room to go to after coming off the course, to the beautifully situated Stillwater Bar & Grill and the fine dining gem of the Lodge, Club VIX. At Spanish Bay, you can enjoy Roy Yamaguchi’s trademark Pacific Rim style food at Roy’s or try some old world Italian at Peppoli.

The area has a little bit of everything. All along Carmel Valley Road there are vineyards, wineries and tasting rooms. This wine region has grown exponentially in the last 15 years and produces some of the most amazing wines in California. There are a couple hotels that have golf courses, which can be played by guests but also by members. Some members have homes right off the greens, and some are locals that know a great course and want to play as much as possible. Other hotels have spas that seem to transport you to another land. The surroundings are quiet and peaceful, and the treatments are designed around themes of the area, such as grape leave wraps with grape seed oil massages or hot stone treatments with Big Sur Jade. It is almost as though they all got together and decided to offer a little bit of everything and you just have to find the place that fits for what treatment you want. One of the most exclusive communities in the Valley is Clint Eastwood’s Tehama. The name is Native American meaning

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on Italian and French cuisine. There is one restaurant with a Wine Spectator Grand Award, and one or two others that should have one as well. Small luxury hotels with delectable restaurants are right downtown as well. Some of the most amazing galleries are in Carmel, including the Richard McDonald Gallery. His work is mainly sculptures, featuring powerful vibrant shapes and contortions of the human form that leave one thinking and wanting more.

February, you have the AT&T Pebble Beach Pro-am, a golf event that pairs Pros from the tour with amateur players, who also happen to be celebrities. In April, you have Pebble Beach Food & Wine which fills Spanish Bay and the Lodge with celebrity chefs, two hundred and fifty wineries, cooking demos, wine tastings, and amazing lunches and dinners. There is also a huge grand tasting village housing all the participating wineries and twenty-five of the celebrity chefs on Saturday and Sunday making little bites of food to go along with all the wonderful wine tastings. In August at The Lodge and spreading all over the Peninsula, you have the Concours D’Elegance, the most exclusive car event in the world.

At the bottom of Ocean Avenue is Carmel Beach, with white sand, sea-rounded pebbles, and excellent waves for spectators and surfers alike. Many people spend their days there, walking their dogs and enjoying some of the softest sand and incredible waves. Throughout the year there are events there, such as the Cavalier King Charles Spaniel meet and greet, where owners can meet each other and you can see a couple hundred of those little dogs running around and playing. There are some of the most shockingly beautiful homes along the oceanfront, all different, all named instead of numbered, and all most obviously loved by their owners. Few public beaches have the feel of Carmel Beach and few people walk away without feeling lightened and calmed by the rhythm of the waves.

Just a short drive from anywhere in Pebble Beach brings you to Carmel. Carmel is where the shopping becomes world class as well as charming. Small shops line the little streets all up and down Ocean Avenue, including Bottega Veneta and Coach. The Plaza shopping center houses Tiffany’s and Louis Vuitton, among others. Just over in the Crossroads is the men’s and women’s clothiers Pacific Tweed, which specializes in service as much as designer clothing and accessories. It has been called a “lifestyle haven,” in that when you walk in you aren’t just asked your size, you’re asked if you’d like an espresso or a glass of champagne, shown to a comfortable seat, and talked to at length about what you would like. If you are in the mood for a little bling, you have Lussori, specializing in modern, masterful, works-of-art timepieces and jewelry. Lussori offers a cosmopolitan feel that you would get on Rodeo Drive or in Nice right in downtown Carmel, featuring designers such as Bell & Ross, Harry Winston, Ulysses Nardin, Franck Muller, and GirardPerregaux. Restaurants dot the area all over, focusing mainly

This area has a little bit of everything and enough beauty and peace to satisfy anyone. To take a day at the spa with a massage, mani and pedi, a light lunch of locally grown fruits and greens or to get dressed up, go for cocktails and an exquisite meal, then go home to your beautiful home with a view of bay. Whether you are coming from an apartment on 5th Avenue or a gated community in Dallas, you can’t go wrong becoming a local and friend of the Monterey Peninsula.

Events in this area are many, varied, and amazing. In

Tehama Golf Course. Photo byDouglas Steakley

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Spoiled Rotten

Photo by Douglas Steakley

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www.TehamaEvent.com greenandblacks.com Obtain the property report or its equivalent and review it before signing anything. Tehama Golf Club membership is by invitation only and not included in the purchase of Tehama property. A Tehama Social Fitness Membership is offered to all lot purchasers in Tehama, subject to dues, fees and applicable rules and regulations. The Tehama Golf Course Clubhouse and Fitness Center are privately owned facilities, which are subject to use by others who may not be lot owners. Purchasers of Tehama property will not acquire a proprietary interest in the Tehama Golf Course, Clubhouse or Fitness Center, which facilities are subject to membership dues, fees, rules and regulations. Use of the Tehama Golf Course and Clubhouse is at the pleasure of the owner of the facilities.

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Thursday, April 16, 2009

Friday, April 17, 2009

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Charity Chef/Winemaker Golf Tournament (Pebble Beach Golf Links)

The Global Range of Pinot Noir (Ballroom East - The Inn at Spanish Bay) Pinot Noir is considered by some to be the most challenging of wine grapes. It requires a very particular climate. It is fickle with soil types. Pinot Noir demands the winemaker’s undivided attention. The test of making fine wine from this most tempermental of grapes has broken the spirit of legions of talented individuals. Many of them persevere to our mutual benefit. Come taste some of the finest examples of Pinot Noir from France, Italy, California, Oregon, and New Zealand. The artists who made these wines are proud of the art these grapes have allowed them to produce.

Go “tee to green” on Pebble Beach Golf Links with a few of the Celebrity Chefs, Wine Makers and Master Sommeliers here for the weekend. This is a rare opportunity to see these professionals out just having a good time. Can you drive further than Tom Colicchio? Can you read a putt better than Thomas Keller? There is only one real way to find the answer. Bring your “A-Game” and have fun! The day begins with a Champagne Louis Roederer Cristal toast on the first tee. From there the golfers spread across the 18 holes for a shotgun start to the Team Scramble tournament. Unique food, wine and beverage stations are positioned around the course and the day finishes with an award ceremony at Club XIX, overlooking the 18th Green of Pebble Beach.

Vérité Winery - Bordeaux Blends from the Best Sonoma Terroirs (Ballroom Central - The Inn at Spanish Bay) Join Vigneron Winemaster Pierre Seillan for a presentation of the wines of Vérité. The French word for “truth”, the wines of Vérité consist of three Bordeaux blends; La Muse (Inspiration), La Joie (Joy), Le Désir (Desire). Each one captures the true potential of the best terroirs from the mountains of Sonoma; La Muse emphasizes the elegance of Merlot, La Joie showcases the power of Cabernet Sauvignon, and Le Désir captures the grace and opulence of Cabernet Franc and Merlot. Thanks to Pierre Seillan’s philosophy of “Micro-Crus” and master blending, these wines are crafted from individually farmed and vinified small lots of unique vines.

This is an extraordinary start to Pebble Beach Food & Wine and a perfect way to begin the weekend.

6:00 PM - 9:00 PM Lexus Opening Night Reception (The Inn at Spanish Bay) The Inn at Spanish Bay magnificently transforms into one of the most lavish celebrations of food and wine in the country. The entire property will play host to the grand kick off party for Pebble Beach Food & Wine. Stroll through The Inn and enjoy delicacies from 20 of the weekend’s top chefs while you work your way through over 200 wines from 125 of the world’s top producing wineries. Chefs for the Opening Night Reception include Mark Ayers of Pacific’s Edge in Carmel; Michelle Bernstein of Michy’s in Miami; Bill Corbett, pastry chef of MICHAEL MINA in San Francisco; Tom Colicchio of craft in New York City and Top Chef; Chris Cosentino of Incanto in San Francisco; Gina DePalma of Babbo in New York City; Daniel Humm of Eleven Madison Park in New York City; Douglas Keane of Cyrus in Sonoma Valley; Christopher Kostow of Meadowood in Napa Valley; Joseph Lenn of Blackberry Farm in Tennessee; Elias Lopez of The Beach Club at Pebble Beach; Arturo Moscoso of Pèppoli at The Inn at Spanish Bay; Cindy Pawlcyn of Mustard’s Grill in Napa Valley; Richard Reddington of REDD in Napa Valley; Cal Stamenov of Marinus in Carmel Valley; Nancy Silverton of La Brea Bakery in Los Angeles; Alex Stratta of Alex in Las Vegas; Kent Torry of The Carmel Cheese Shop; Rick Tramonto of Tru in Chicago; and Roy Yamaguchi of Roy’s. You simply can’t miss this event. This is a magnificent way to start the weekend.

Duckhorn Vineyards - Duckhorn Estate and Three Palms Merlot (Ballroom West - The Inn at Spanish Bay) Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting Bordeaux varietals from the Napa Valley for nearly 30 years. Duckhorn Vineyards’ seven meticulously farmed estate vineyards, located throughout the various microclimates of the Napa Valley, are an essential element in making wines of the highest quality. One of the first wineries to focus on Merlot as a premium varietal, Duckhorn Vineyards now produces four elegant Merlot and four distinctive Cabernet Sauvignon bottlings to showcase the characteristics of its various vineyard sites. This tasting will show merlot from two of the vineyards that helped form the well-deserved reputation of Duckhorn Vineyards - Duckhorn Estate and Three Palms Vineyard.

Domaine Roulot - The Contrast of Les Charmes to Les Perrières (St. Andrews East - The Inn at Spanish Bay) Domaine Roulot, run today by Jean-Marc Roulot, this is one of the most hallowed domines in the Meursault region of Burgundy. These

Carmel-by-the-Sea ~ $5,295,000 ~ CarmelBayViews.com 51

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

are Meursaults of uncommon clarity and puity; rarely are the differences between vineyard sites as vividly illuminated as they are here. Jean-Marc practices organic farming and uses only a small amount of new oak in his wines. This haunting purity and directness is evident in every wine Roulot produces.

12:00 PM - 2:30 PM

CHEF DEMOS

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Bird Rock

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Crocker Grove

Cypress Point Cypress Hill (Private Club)

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Lexus Grand Tasting Lexus Truffle Lunch

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Casa Palmero The Best of Belgium Lunch

The Spa at Pebble Beach & Boutique 17 -M ile Dr ive

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The Lone Cypress

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The Ghost Tree

RESTAURANTS

DINNERS

Club XIX Stillwater Bar & Grill Tap Room

Robert Mondavi Winery Dinner Delicacy Dinner

LUNCHES Farm-to-Table Lunch “Best New Chefs” Alumni Lunch Surf ‘n’ Turf Lunch

Palmero Way

Pebble Beach Market US Post Office

The Lodge at Pebble Beach

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Equestrian Center

Lopez

Poppy Hills Golf Course Ste ve

Resource Management Sunrid Offices

Fanshell Beach

Shepherd’s Knoll

Huckleberry Hill

Spyglass Hill Golf Course

Cypress Point Lookout

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RODNEY STRONG VINEYARDS MEDIA LOUNGE

Omakase Lunch A Day in Italy Lunch

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Join three past recipients of the prestigious Food & Wine Magazine Best New Chef Award, Chef Douglas Keane (2006) of Cyrus in Healdsburg, California; Chef Gabriel Rucker (2007) of Le Pigeon in Portland, Oregon; and Chef Nancy Silverton (1990) of Osteria Mozza and La Brea Bakery both in Los Angeles, as they match a four-course menu to the award-winning wines of Beringer Vineyards.

Monterey Peninsula Country Club Golf Courses St ez Road Lo p

Todd is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in April of 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English’s interpretive rustic Mediterranean cuisine. Olives now occupies a larger space down the street from its original location in Charlestown, Massachusetts. In recent years, English has established Olives as one of the most prestigious names in the nation by opening other locations around the world: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, DC, Olives Aspen at the St. Regis Hotel in Aspen, Colorado, and most recently Olives Biloxi at the newly renovated Beau Rivage Resort and Casino.

Michelin Stars of San Francisco Dinner Michelin Stars of Los Angeles Dinner

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Beringer Vineyards is the oldest continuously operating winery in the Napa Valley. The Beringer Brothers’ first crush was in 1876 and the history of fine wine has continued since then. Beringer boasts a lineage of legendary winemakers that includes Myron Nightengale, Ed Sbragia, and the current wine maker, Laurie Hook. With the present use of state-of-the-art technology applied to age-old traditions, Beringer Vineyards ‘ wines continue to reflect a single-minded dedication to the making of memorable wines from great Napa Valley vineyards. This quality continues to be recognized by wine directors, chefs, journalists and legions of fans around the world.

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One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has been recognized by several of the food industry’s most prestigious publications, established one of the best-known restaurant brands in the nation, published three critically acclaimed cookbooks, and was named one of People Magazine’s “50 Most Beautiful People.”

The Links at Spanish Bay

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Food & Wine Magazine’s annual Best New Chef Awards honor exceptionally talented men and women who are pushing culinary boundaries in America. Twenty years ago, they picked their first Best New Chefs and the list of megastars named is beyond impressive.

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JENN-AIR Cooking Demo Pavillion

Chef Todd English - The Olives Table (Jenn-Air Cooking Demo Pavilion #1)

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Food & Wine Magazine Best New Chefs Alumni Lunch Featuring the Wines of Beringer (Pebble Beach Room - The Lodge at Pebble Beach)

Point Joe

A Day in Italy Featuring the Wines of Marchesi Antinori (Pèppoli - The Inn at Spanish Bay)

It is a magical moment when food, wine and venue are all equally spectacular. This lunch is one of those moments. Join Club XIX Chef de Cuisine Ressul Rassallat, Traci Des Jardins of Jardiniére in San Francisco and Richard Reddington of REDD in Napa Valley as they meet in Club XIX, one of the most historic restaurants of Pebble Beach Resorts, overlooking the picturesque 18th Green of Pebble Beach Golf Links. The award winning cuisine of these chefs, combined with the setting, will make memories that last a lifetime.

Pacific Grove Gate

WINE TASTINGS Ballroom West Ballroom Center Ballroom East St. Andrews East St. Andrews West

Farm-to-Table Lunch (Club XIX - The Lodge at Pebble Beach)

Just as Lexus is inspired by the connection with drivers, Chef Thomas Keller brings out the best in food by establishing connections with the people who bring it to life - from valued purveyors to honored guests. The owner of The French Laundry in Yountville, California, and first chef to win consecutive “Best Chef” awards from the James Beard Foundation has a novel approach to food - it should be fun to make as well as eat! Here Chef Keller will be demonstrating various techniques for preparing nutritious gnocchi entrees, a favorite comfort food of Europeans, dating back to ancient Rome. Attendees will be presented with recipes that can be used yearround and a memorable keepsake to remind them of this oncein-a-lifetime event.

Pèppoli Roy’s

Masaharu Morimoto of Morimoto’s and Iron Chef America; Michael Schulson of Izakaya in Atlantic City; Roy Yamaguchi of Roy’s; and John Hui, Pastry Chef for Pebble Beach Resorts invite you to their unique version of Omakase.

Every restaurant in Pebble Beach Resorts is blessed with a view of the Pacific Ocean but Pèppoli is arguably the most dramatic. The Pèppoli Lunch invites you to join chef Arturo Moscoso as he welcomes David Pasternack of Esca in New York City; Alex Stratta of Alex in Las Vegas; and Ben Spungin, Pastry Chef at Marinus in Carmel Valley to prepare a four-course lunch. Alessia Antinori, representing the 26th Generation of the Antinori wine family, will be introducing each of the Antinori wines paired with the menu. Great food, fine wine and a sweeping view of the Pacific - it just doesn’t get better than this.

Lexus Presents “The Best of...” with Chef Thomas Keller (Jenn-Air Cooking Demo Pavilion #2)

RESTAURANTS

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Beaulieu Vineyard is a Napa Valley leader with over 100 years of innovation and excellence in winemaking. BV dedicated itself to making benchmark wines from the Napa Valley. Founder Georges de Latour’s personal vision of unrelenting excellence is the inspiration for every vintage of Beaulieu Vineyard Wine. Georges de Latour Cabernet Sauvignon showcases their best fruit, primarily derived from the original BV vineyards in Rutherford. They have reached deep into the historic cellar to show the breadth and depth of this renowned winery.

JENN-AIR Cooking Demo Pavilion

Beaulieu Vineyards Georges de Latour Retrospective (St. Andrews West- The Inn at Spanish Bay)

Sunset Drive

EVENT CONCIERGE

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OMAKASE - the Japanese equivalent of Chef’s Choice. This is a multicourse menu designed to allow you to experience the essence of a chef’s cuisine. It is a moment of perfect trust where the diner and the chef agree to surrender themselves to the experience of the meal.

The Inn at Spanish Bay

Omakase Lunch (Roy’s - The Inn at Spanish Bay)

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Pescadero Point

The Beach & Tennis Club

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Carmel Gate Ocean Avenue

DINNERS Cristal Champagne Dinner Presented by Louis Roederer Lexus Grand Finale Dinner

For information call 831-647-7500

Highway

Resort Building

Roads

Sand & Shore

17-Mile Drive

Equestrian

Golf Course Lake

Pebble Beach Gate Resort Location Senic Attraction

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Surf ‘n’ Turf Lunch Featuring the Wines of Chateau St. Jean (Stillwater Bar & Grill - The Lodge at Pebble Beach) Chef Dean Fearing is arguably the most decorated chef in Texas history. His self-named restaurant, Dean Fearing’s at the Ritz-Carlton, Dallas opened its doors to wide acclaim and instant renown. This lunch will also showcase the wines of Chateau St. Jean. Winemaker Margo Van Staaveren will be there to raise a glass articulate the nuances of each wine. Join these three masters of food and wine while taking in the breathtaking view of Stillwater Cove behind the 18th Green of Pebble Beach Golf Links.

A World Tour of Sauvignon Blanc (Ballroom West - The Inn at Spanish Bay)

Chef Jacques Pépin - Fast Food My Way (Jenn-Air Cooking Demo Pavilion #1)

Michelin Stars of San Francisco Dinner (Ballroom Central - The Inn at Spanish Bay)

“The year’s at the spring, and day’s at the morn, there’s Sauvignon Blanc in my glass, and all’s right with the world.” W. Blake Gray, 10 Haikus to Celebrate Spring and Sauvignon Blanc, SF Chronicle

One of America’s best-known chefs, cookbook authors and cooking teachers, Jacques Pépin has published 26 books and numerous articles and hosted 10 acclaimed public television cooking series. His newest book and series are follow-ups to his previous PBS-TV series and companion cookbook, Jacques Pépin: Fast Food My Way. Debuting in early October of this year (2008) the new series and book are entitled Jacques Pépin: More Fast Food My Way.

San Francisco is considered on e of the great food cities of the world. It is known for a pioneering spirit and a commitment to fine ingredients. This dinner, taking place in The Ballroom of The Inn at Spanish Bay during Pebble Beach Food & Wine, showcases the unique food style of San Francisco. Chefs for the evening include Ron Siegel of The Dining Room at The Ritz-Carlton, Hubert Keller of Fleur de Lys, Nancy Oakes of Boulevard, Michael Mina of MICHAEL MINA and Carlos Salgado of Coi. These renowned and Michelin-starred chefs prepare a meal for the bragging rights of California cuisine. What is the premiere food destination in California - San Francisco or Los Angeles? The battle begins here.

Sauvignon Blanc is one of the most popular grapes in the world. It is considered one of the most “food friendly” wines made. The words used to describe these wines range from “grassy” or “grapefruit” all the way to “nutty” and “smokey” with all of them being valid. As with most wines, terroir plays a role in these differences. This tasting will show award-winning wines from France, Italy, New Zealand and California through the palates of some of the leading wine professionals in the world. Which one will be your favorite?

Lexus Chef’s Table Truffle Lunch (Grand Tasting Tent)

A Stunning Ravenswood Retrospective (Ballroom Central - The Inn at Spanish Bay)

The only experience better than having a meal prepared by good friends Chef Michel Richard of Citronelle in Washington DC and Chef Jean Joho of Everest in Chicago would be to sit in the kitchen while they were cooking. The Lexus Chef’s Table Lunch allows just such an opportunity as you sit just feet away from the stoves and ovens and the chefs open their world to you. Chef Richard’s and Chef Joho’s fourcourse menu will be paired with equally great wines including Chalone Estate Chardonnay and Hewett Cabernet Sauvignon.

Legendary Winemaker, Joel Peterson, will walk you through several vintages of Ravenswood’s Single Vineyard Designate wines providing a unique opportunity to taste multiple vintages of his favorite vineyards; Old Hill, Belloni and Dickerson. Known by most as the “Godfather of Zinfandel” and the “California Zinfandel Historian Extraordinaire”, Joel will demonstrate how beautiful Zinfandels, of varying degrees of age, can truly be. He will also walk you through Zinfandel’s rich history, controversial stories and the significant strife this varietal has gone through to earn its way to be on the stage along with some of the greatest wines in the world.

The Best of Belgium Lunch - A Celebration of Belgian Beer & Food (Casa Palmero)

Wines for this tasting will include Ravenswood Old Hill Single Vineyard Designate 1992, 1997 and 2006; Ravenswood Belloni Single Vineyard Designate 1992, 1995 and 2006; Ravenswood Dickerson Single Vineyard Designate 1992, 1997 and 2006.

The right way to bring authentic Belgian cuisine to wonderful Pebble Beach is to have it prepared by Belgian born master chef Daniel Joly...and then paired with some of the best beers Belgium has to offer. Chef Joly, owner of Mirabelle restaurant in Beaver Creek, Colorado, will make you travel through some of Belgium’s most amazing Spring flavors, using both contemporary and classical approaches. Join us for a wonderful array of imported Belgian white asparagus, baby shrimp croquettes, Dover sole and mussels, finishing with the finest Belgian chocolate. And true to Belgian tradition and beer culture, each course will be created with the perfect pairing in mind, and then served with three distinct beer styles, represented by Stella Artois, Hoegaarden and Leffe Blonde.

Domaine Leroy (St. Andrews East - The Inn at Spanish Bay) The mere mention of the wines of Domaine Leroy conjures a kaleidoscope of emotion in the mind of the true Burgundy fanatic. Crafted by one of the most scrutinizing palates in the industry, these treasures brought to us by Lalou Bize-Leroy are among the most collectable wines in existence. Crystalline pure examples of Chardonnay and Pinot Noir such as these simply do not exist on a large scale. The selections of Domaine Leroy are extremely limited and treasured by those in the know, and this opportunity to taste these wines can’t be missed.

As they say in Belgium, “this is a lunch where friendships and memories will be created.”

3:30 PM - 4:30 PM

Tignanello - Birth of the Italian Wine Revolution (St. Andrews West - The Inn at Spanish Bay)

Au Bon Climat - The Vision of Jim Clendenen (Ballroom East - The Inn at Spanish Bay)

In 1971 there was a revolution in Tuscany. Piero Antinori, who had taken over the wine making responsibilities for the family business in 1966, launched Tignanello. This ground-breaking wine contained Cabernet Sauvignon and Cabernet Franc, which meant that it was ineligible for the Chianti Classico appellation. Even worse, from 1975 the blend contained no white grapes. Technically Tignanello was not the first Super Tuscan, but it was Tignanello that really shook up the Italian wine industry, leading to far-reaching changes in rules and attitudes. Chianti Classico DOCG rules have now been changed to accommodate wines such as Tignanello, but the Antinoris continue to sell it as a Toscana IGT wine.

Jim Clendenen graduated from the University of California, Santa Barbara, with High Honors in Pre-Law in 1976. It was during his “junior year abroad” in 1974, while turning 21 in France, that he discovered life beyond tacos. After graduation, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school. That detour resulted in what is now a more than 30-year career in wine, including the foundation of Au Bon Climat in 1978. Join the celebrated wine maker as he shows the breadth of flavors that his beloved Central Coast of California lends to Chardonnay, Pinot Noir and other noble grape varietals.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Pépin’s last book, a visual biography entitled Chez Jacques: Traditions and Rituals of a Cook, was published in April 2007 by Stewart Tabori & Chang. It followed his bestselling memoir, The Apprentice: My Life in the Kitchen, which was published in hardcover in 2003 and in paperback in 2004 by the Houghton Mifflin Company.

Robert Mondavi Winery Dinner Four Decades of a Napa Valley Icon (Pebble Beach Room - The Lodge at Pebble Beach)

Chef Masaharu Morimoto Iron Chef Cooking (Jenn-Air Cooking Demo Pavilion #2)

In 1966, Robert Mondavi founded the Robert Mondavi Winery with a vision: to put Napa Valley wines in the company of the greatest wines in the world. At that time, the potential of California as a preeminent winegrowing region was as yet unrecognized, waiting for someone with the vision and passion to champion its virtues to the world.

Since 1998, Morimoto has combined his passion for cuisine, competition, and performance as Iron Chef on the wildly popular Japanese television show, Iron Chef. He also appears on the Food Network’s Iron Chef America. In January 2006, Morimoto brought his eponymous restaurant to New York City, near Manhattan’s Meatpacking District. A winner of the James Beard Foundation for Outstanding Restaurant Design, Morimoto New York has garnered numerous awards, including being named by Conde Nast Traveler as a 2006 Hot List restaurant; one of New York’s Top 50 restaurants by Travel + Leisure; Top Newcomer by Zagat Survey; and one of New York Magazine’s Best New Restaurants. In 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published and won two AICP awards and a James Beard Foundation nomination. In 2008, a second Wasabi by Morimoto opened in New Delhi, and Morimoto Sushi Bar opened at the Boca Raton Resort & Club.

Join Robert Mondavi Winery’s Winemaker, Genevieve Janssens, on a library tasting tour and dinner of one of California’s most iconic wine estates and celebrate Robert Mondavi’s belier in wine as an integral part of gracious living. This dinner presents a rare opportunity to taste four decades of history and hear Robert Mondavi’s vision from the woman entrusted to carry on his quest for excellence. Join us for a five-course meal from Chef Richard Reddingtonin Yountville, Chef Christopher Kostow of Meadowood in Napa Valley and others, paired with rare library releases from the Robert Mondavi Winery cellar.

Saturday, April 18, 2009

6:30 PM - 11:00 PM

10:00 AM - 11:30 AM

Cristal Champagne Dinner Presented by Champagne Louis Roederer in Association with Lexus (The Beach & Tennis Club)

Chateau St. Jean Cinq Cépages Blending Seminar (Ballroom East - The Inn at Spanish Bay) One of the most popular wine seminars of last year’s Pebble Beach Food & Wine is back! Do you have what it takes to be a great wine maker? Could you create the next great “cult cab” from California? Join Chateau St. Jean winemaker, Margo Van Staaveren, as she shows the five components of Cinq Cépages - Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec - as building blocks. Blend your own cuvée and compare your results to the one in the bottle. You get to be your own judge.

Champagne is the expression of the most exquisite taste. Champagne Louis Roederer Cristal, the first prestige cuvée, may be the most definitive expression of all. The Cristal Dinner Presented by Champagne Louis Roederer in Association with Lexus brings six chefs and one wine family together for a landmark dining event. The Rouzaud Family, owner of Champagne Louis Roederer, is providing 120 magnums from the family cellar. Included will be Cristal from 1979, 1988, 1990, 1993 and 1996. A selection of this magnitude has not been presented in recent history and it is doubtful that this occasion will be able to be duplicated.

Table to the Vineyard - Sommeliers as Winemakers (Ballroom Central - The Inn at Spanish Bay)

Friday night of Pebble Beach Food & Wine will see The Beach & Tennis Club become a showcase of elegance and taste. The chefs for the evening include Eric Ripert of Le Bernardin in New York City, Sylvain Portay Corporate Chef of Groupe Alain Ducasse, Daniel Humm of Eleven Madison Park in New York City, Stefan Richter of Stefan F. Richter’s European Catering in Santa Monica and Top Chef fame and Sherry Yard, Executive Pastry Chef for Spago and Wolfgang Puck Worldwide. This is a truly once in a lifetime experience.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Russian River Valley Chardonnays (Ballroom West - The Inn at Spanish Bay)

most popular Chicago restaurant by the Zagat Survey while Chicago Magazine awarded Tru Best Restaurant in their 2002 and 2004 Dining Awards. Chef Tramonto’s history with The James Beard Foundation Awards is exemplary, being named Best Chef: Midwest Region in 2002, and Best New Restaurant nomination from the Foundation in 2000. His commitment to a culture of highest possible standards of guest service in his restaurants has earned three consecutive nominations for Outstanding Service by the Foundation for Tru and Grand Award status from Wine Spectator Magazine. He was the recipient of the 2003 IVY award by Restaurants & Institutions and inducted into Nation’s Restaurant News’ 2004 Fine Dining Hall of Fame.

All wines start in the vineyard. In the Russian River Valley, individual vineyards are as famous as individual winemakers. The basic character of any vineyard is determined by two primary factors: weather and soil. Nothing can improve the almost perfect weather of Russian River Valley and the growers are careful of the land. Chardonnay - The Queen of White Wines - is known for the Old World style of Chablis and the Côtes d’Or of Burgundy and the New World style reflected in the wines from warmer growing areas of California. Russian River Valley Chardonnays tend to split the difference.

Tramonto is an accomplished cookbook author with 6 titles to his credit, including “American Brasserie”; “Butter, Sugar, Flour, Eggs”; “Amuse-Bouche”; “Tru”; “Fantastico!” which released in November 2007 and the soon to be released “Osteria”, based on his restaurant of the same name, in October 2008.

Join four great winemakers and members of Russian River Valley Winegrowers, l as they taste through eight bottlings of Chardonnay from this spectacular region.

Colgin Cellars - Artistic Expression in Wine (St. Andrews East - The Inn at Spanish Bay)

Rick has appeared on many television shows, including TV Food Network’s “Iron Chef”, “The Oprah Show”, “Top Chef”, “The Today Show”, “Good Morning America”, “CBS This Morning”, “Simply Ming” and many other local news casts. He is also active in many charities like The Make-a-Wish Foundation and Angel Tree Ministries, and travels the country doing celebrity chef appearances. He has appeared at many Food & Wine Festivals – including Aspen, Naples, Treasure Coast, Palm Desert, Kohler, South Beach, and the Masters of Food & Wine.

Making the finest wines possible is the ongoing aspiration of Colgin Cellars and they have assembled a talented team that shares the same passion. The grapes come from exceptional hillside vineyards with very special terroirs. These uniques sites, coupled witht the highest quality vineyard management and neo-classical winemaking techniques, produce wines with distinctive personalities. Each wine has a sense of place. They are seductive, hedonistic and memorable. Ann Colgin leads a tasting of these spectacular, award-winning wines. The tasting will include Colgin Herb Lamb Cabernet Sauvignon from 1993, 1995, 1997 and 2005; 2005 Cabernet Sauvignons from Tychson Hill and Cariad vineyards plus 2005 IX Estate Napa Valley Red Wine and 2005 IX Estate Syrah.

Chef Michel Richard & Penfolds Breaking Barriers (Jenn-Air Cooking Demo Pavilion #2) Established in 1844, Penfolds has long been cherished by wine-lovers the world over. The original vines for Penfolds were planted by Dr. Christopher Rawson Penfold at Magill, on the outskirts of Adelaide, South Australia. From that site grew a winemaking tradition that has resulted in such renowned wines as Penfolds Grange Shiraz, Bin 707 Cabernet Sauvignon, Bin 389 Cabernet Shiraz and Yattarna Chardonnay. Penfolds revolutionized winemaking techniques that have been adopted by wine producers around the world while maintaining a quality level that is universally respected. Penfolds balances its unique house style, while also staying true to a tradition of innovation first championed in the 1950s by legendary winemaker Max Schubert, creator of Penfolds Grange.

Château Cos d’Estournel (St. Andrews West - The Inn at Spanish Bay) It is well-known that Cos’s first harvests were sold in India where these wines graced the sumptuous tables of Maharajahs and Nabobs. The famous Pagodas which surmount Cos’s cellars and their door, sent from the palace of Zanzibar, symbolize this pioneering break out into the world trade. In the days of Louis Gaspard d’Estournel, Queen Victoria and the Tsar of All Russia drank Cos, as did the Emperor Napoleon III who loved this wine so much that he had several thousands bottles sent to the Palace of the Tuileries. This universal appeal embraced intellectuals; writers as famous as varied such as Stendhal, Jules Verne, Eugène Labiche or Karl Marx loved Cos. Nowadays, vintages of Cos give rise to auction sales at Sotheby’s or Christie’s and fill the private cellars of affluent wine lovers all over Europe, Asia and America.

Chef Michel Richard was chosen by the James Beard Foundation as having the Best New Restaurant, Outstanding Chef 2007, and Outstanding Wine Service 2007. Richard exemplifies the art of cuisine and a love of his profession, and was a pioneer in creating the revolutionary French/California cuisine. His style is light, fresh and intelligent, focusing on innovative combinations, witty presentations and always an element of texture. “His restless California cuisine is beautiful, offbeat and constantly changing,” said Ruth Reichl, currently Editor in Chief of Gourmet Magazine.

And so the Saint-Estèphe Grand Cru carries on fulfilling its vocation more than ever: that of bringing together the minds and hearts. Château Cos d’Estournel will showcase 8 wines from the historic house including Cos d’Estournel Blanc 2006 and Cos d’Estournel 2006, 2005, 2003, 2000, 1995, 1985 and 1975.

Chef Michel Richard and Penfolds are thrilled to present guests an exquisite pairing of Chef Richard’s cuisine with Penfolds wines carefully selected from its storied cellars. Guests will witness artists at their finest - wonderful ingredients in the hands of master craftsmen.

Chef Rick Tramonto - TRU Cuisine (Jenn-Air Cooking Demo Pavilion #1) Rick Tramonto has 3 restaurants in Chicago and suburbs, including Tru, Tramonto’s Steak & Seafood, and Osteria di Tramonto.

12:00 PM - 3:00 PM

In 1994, Food & Wine recognized Tramonto as one of the Top Ten Best New Chefs in the country, and in 1995 was recognized as one of America’s Rising Star Chefs by Robert Mondavi. It was Chef Tramonto’s vision that propelled the four-star Mobil, five-diamond AAA restaurant Tru to be named a Relais-Gourmand property by Relais & Chateaux in the fall 2002. Tramonto was one of the youngest chefs ever inducted to the coveted list. Tru was named the

(Package holders may enter at 11:30 AM)

Lexus Grand Tasting - Saturday (Grand Tasting Tent) The Lexus Grand Tasting at Pebble Beach Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

world’s most prestigious wineries. This is a must-do experience for anyone who loves food and wine. The 60,000 square foot Lexus Grand Tasting will also have private lounges for Imperial and Jeroboam package holders, a showcase area for American Express Publishing and arenas to display the latest offerings from Jenn-Air, J.A. Henckels and others.

“Deschants”, 2006 Crozes-Hermitage Rouge “Les Meysonniers”, 2006 Côte-Rotie “La Mordorée” Rouge, and 2004 Hermitage Rouge “La Sizeranne”.

1959 Bordeaux - A Landmark Vintage 50 Years Later (St. Andrews East - The Inn at Spanish Bay)

Guests will have an unprecedented chance to interact with 24 of the weekend’s participating chefs. Saturday’s line-up includes Chris Cosentino of Incanto and Boccalone in San Francisco; Mark Estee of Moody’s Bistro in Lake Tahoe; Dean Fearing of Dean Fearing’s at the Ritz-Carlton Hotel, Dallas; Daniel Humm of Eleven Madison Park in New York City; Jean Joho of Everest in Chicago; Christopher Kostow of Meadowood in Napa Valley; David Pasternack of Esca in New York City; Cindy Pawlcyn of Cindy’s Backstreet Kitchen and Mustard’s Grill in Napa Valley; Roy Yamaguchi of Roy’s; and Sherry Yard, Pastry Chef of Spago and Wolfgang Puck Worldwide.

Far Niente - The Graceful Maturity of Napa Valley (St. Andrews West - The Inn at Spanish Bay)

3:30 PM - 4:30 PM

Far Niente was founded in 1885 by John Benson, a forty-niner of the California gold rush and uncle of the famous American impressionist painter, Winslow Homer.Far Niente prospered until the onset of Prohibition in 1919, when it was abandoned and left to fall into disrepair. Sixty years later, in 1979, Gil Nickel purchased the winery and adjacent vineyard and began a three-year restoration of the property. Nineteen eighty-two marked the return of winemaking to Far Niente, with the harvest of the winery’s first Cabernet Sauvignon. Chardonnay was also produced at the winery for the first time that year. Today, the winery continues to focus on producing only the two varietal wines. This tasting will show the elegance that has always distinguished Far Niente and will feature selections from deep in their cellar.

The Sommelier Experience The Art of Blind Tasting (Ballroom East - The Inn at Spanish Bay) Four Master Sommeliers with eight unknown glasses of wine. Systematically, they determine varietal, country of origin, region of origin, producer and vintage. How do they do it? They share their secrets with you in one of the most entertaining and educational tastings of the weekend.

Hirsch Vineyard - A Study of Pinot Noir (Ballroom Central - The Inn at Spanish Bay)

Chef Michel Richard - Lexus Presents the Fun-ghis - Getting Intimate with Truffles (Jenn-Air Cooking Demo Pavilion #2)

David Hirsch started painstakingly planting his namesake vineyard in 1980 on the breathtaking mountainous coastline of the Sonoma Coast. Specializing in a truly singular version of Pinot Noir, the Hirsch Vineyard provides some of the most stunningly pure Pinot Noir that exists in California. Very few vintners have gotten their hands on this prized fruit and that’s the way David Hirsch prefers it. The Hirsch Vineyard name has been “branded” to some of the most amazing Pinot Noir produced, so-much-so, that David created his own eponymous label, Hirsch Vineyards, in 2002. Ehren Jordan of FAILLA fame, Byron Kosuge with his own B. Kosuge label and Ryan Zepaltas from the venerable cellar of Siduri will showcase their Hirsch Vineyard designates to showcase the unique house styles while still retaining the family resemblance that only the Hirsch Vineyard can impart on these limited selections.

Lexus, known for automotive innovation, presents The Fun-ghis - an extraordinary culinary experience for those with uncommon taste. Experts will demonstrate innovative ways to prepare Perigord truffles, also known as “ black diamonds”, one of the rarest gourmet delicacies on earth. Chef Michel Richard of Citronelle and Central in Washington, D.C. (winner of the James Beard Foundation award for Outstanding Chef in 2007 and Best New Restaurant, as presented by Lexus in 2008) will demonstrate inventive ways to cook with truffles to their most aromatic advantage - culminating in an unforgettable tasting for those in attendance.

Chef Nancy Oakes - Boulevard Cooking (Jenn-Air Cooking Demo Pavilion #1)

M. Chapoutier - Tour de Rhône Tasting (Ballroom West - The Inn at Spanish Bay)

Chef Nancy Oakes has reached and sustained a level of awareness and culinary excellence held by few chefs in America today. She strongly believes that her diners need to be comforted by her food as well as the surroundings and service. She feels that the room and food presentation should flatter guests in a way that make each one know he or she is personally cared for.

Cleary, her customers have felt cared for and they have spoken: she is indeed San Francisco's most beloved Chef. Virtually every readers' poll of San Francisco Bay Area publications names Nancy Oakes as the most popular chef, and Boulevard as the favorite restaurant in San Francisco, including the Zagat guide for seven years in a row and the San Francisco Chronicle Reader's Poll. She was also one of only 27 restaurants to receive a coveted Star in the Michelin Guide in 2007 and 2008. Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and muchdeserved James Beard Foundation Award, for "Best Chef in California." The James Beard Foundation also nominated Nancy

There are individual grape growers and wine makers that strive to showcase the appellations of the Rhône and the special sites within them. Few producers can claim the success of Michel Chapoutier in this endeavor. He is simply the most driven Rhône producer in showcasing what the Rhône Valley can produce. This tasting will include the 2006 Crozes-Hermitage Blanc “Les Meysonniers”, 2006 St. Joseph Blanc “Les Granits”, 2004 Hermitage Blanc “Chante-Alouette”, 2006 Châteauneuf-du-Pape Rouge “La Bernandine”, 2006 Gigondas, 2006 St. Joseph Rouge

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Oakes for the "Outstanding Service Award" in 2002 and 2004 and the "Outstanding Restaurant Award" in 2005, 2006, 2007 and 2008.

from the Anderson Valley. Roederer Estate’s Anderson Valley Brut debuted in October 1988 followed by the winery’s first vintage cuvée, L’Ermitage, in 1993. This tasting will showcase eight vintages of L’Ermitage including 2002, 2000, 1999, 1998, 1997, 1996, 1993 and 1990.

6:30 PM - 11:00 PM

Cristal - The First Prestige Cuvee (Ballroom East - The Inn at Spanish Bay)

Lexus Grand Finale Dinner (The Beach & Tennis Club)

Cristal is a name that instantly conjures an image of elegance. Anyone familiar with the wine hears the name and can picture the yellow cellophane cloaked around the clear glass bottle. Champagne Louis Roederer is doing an unprecedented tasting of eight vintages of brut and brut rosé. This is an opportunity that only comes around once in a lifetime. No true fan of Champagne can afford to miss this tasting.

This climactic dinner is the “cherry on top” of a weekend of decadence. Join Thomas Keller of The French Laundry in Yountville, Tom Colicchio of Craft and Bravo’s Top Chef, Michael Ginor of Hudson Valley Foie Gras and Bill Corbett of MICHAEL MINA in San FRANCISCO in one of the most spectacular venues on the West Coast - The Beach & Tennis Club at The Lodge at Pebble Beach. A selection of the weekend’s finest wines will be paired with a sixcourse menu for this delectable dinner. This black tie event represents all the polish and elegance you have come to expect from Lexus and Pebble Beach Food & Wine.

Chef Cat Cora - One Woman’s Journey Cat Cora’s Kitchen to Iron Chef America (Jenn-Air Cooking Demo Pavilion #1)

Michelin Stars of Los Angeles Dinner (The Ballroom of The Inn at Spanish Bay)

It’s no surprise Cat Cora became a world renowned chef. Her culinary aspirations began at an early age, and by 15, she had developed a business plan for her own restaurant. In 2005, she made television history on Food Network’s Iron Chef America as the first and only female Iron Chef, and in November 2006 Bon Appetit Magazine bestowed her with their Teacher of the Year Award, an award she calls, “the greatest recognition she could achieve as a chef.” That month, she was also honored with another great culinary distinction when she was named Executive Chef of the magazine.

Los Angeles has long been known for glamour, style and celebrity. The chefs of Los Angeles have managed to become recognized throughout the world, almost to the level of silver screen idols. This second dinner taking place in The Ballroom of The Inn at Spanish Bay during Pebble Beach Food & Wine brings these food stars to you. Saturday night will play host to Michael Cimarusti of Providence, Josiah Citrin of Mélisse, David Myers of Sona, Joachim Splichal of Patina and Nancy Silverton of Osteria Mozza. Do the Michelin Stars of Los Angeles shine as brightly as the Stars of San Francisco? You be the judge.

Chef Jamie Lauren & Chef Stefan Richter Top Chefs Behind the Scenes (Jenn-Air Cooking Demo Pavilion #2)

Delicacy Dinner (Pebble Beach Room - The Lodge at Pebble Beach) What is your favorite indulgence? Caviar? Truffles? Foie gras? You don’t have to choose. Saturday night’s dinner at The Lodge at Pebble Beach will have five courses showcasing five of your most passionate culinary desires. The taste makers for this memorable night include Rick Tramonto of Tru in Chicago, David Kinch of Manresa in Los Gatos, Alex Stratta of Alex in Las Vegas, Douglas Keane of Cyrus in Healdsburg and Gina De Palma of Babbo in New York. Sommeliers took great care to create epic harmony between each course and each judiciously selected wine, from the first bite to the last. What is your favorite indulgence? Have them all.

Every Wednesday, millions of Americans turn to the Bravo network to see the next installment of Top Chef. Chefs compete in a variety of Quickfire and Elimination Challenges before making their way to the Judges’ Table where one of the contestants is told to “pack their knives.” We feel like we get to know these chefs and their stories, but the bottom line is that these are very talented and accomplished chefs before they make it to television. Join Jamie Lauren, Executive Chef of Absinthe in San Francisco and Stefan Richter, Chef/Owner of Stefan F. Richter’s European Catering in Santa Monica as they demonstrate the skills that got them where they are today.

Sunday, April 19 2009 12:00 PM - 3:00 PM 10:00 AM - 11:00 AM

(Package holders may enter at 11:30 AM)

Roederer Estate - Building Upon a 200Year History of Winemaking Excellence (Ballroom West - The Inn at Spanish Bay)

Lexus Grand Tasting - Sunday (Grand Tasting Tent) Sunday’s Lexus Grand Tasting at Pebble Beach Food & Wine is the final event of this fantastic weekend. The Sunday line-up of chefs is as impressive as ever. Chefs include Traci Des Jardin of Jardiniere in San Francisco; Bill Corbett, Pastry Chef at MICHAEL MINA in San Francisco; David Kinch of Manresa in Los Gatos; Michael Mina of MICHAEL MINA in San Francisco; David Myers of Sona in Los Angeles; Nancy Oakes of Boulevard in San Francisco; and Michel Richard of Citronelle in Washington DC. Enjoy over 300 wines from 200 of the world’s most prestigious wineries. Again, there will be opportunities for book signings and photo sessions with some of the weekend’s chefs.

Roederer Estate Brut is the first California sparkling wine to be produced by Champagne Louis Roederer, further building upon a 200-year tradition of fine winemaking from this family owned company. Roederer’s unique winemaking style is based on two elements: complete ownership of its vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée. The Roederer winemaking philosophy has guided the development of Roederer Estate, located 125 miles north of San Francisco near the Mendocino Coast. Since 1982, Roederer Estate winery has been quietly developing its own vineyards and crafting fine wines 58

Great “taste” comes from within . . .

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REINVENTING TODAY’S FORECAST. The new Lexus RX now adds weather prediction to its many talents. Its available XM NavWeatherTM* is an advanced warning system with detailed maps and continuous forecasts, enabling you to detect and track ever-changing conditions. And since weather isn’t the only obstacle you’ll face, the RX offers real-time XM NavTraffic®* to help keep you informed of conditions on major roads, and intelligent all-wheel drive to help you handle them. By making you a more prepared driver, the RX is reinventing the way you drive. REINVENTING THE VEHICLE THAT INVENTED IT ALL.

lexus.com/ALLNEWRX Vehicle shown with optional equipment. *The Navigation System is designed to assist in locating an address or point of interest. XM NavWeather and XM NavTraffi c both require a monthly fee, and periodic updates are available at additional costs. Discrepancies may be encountered between services and your actual location. Road system and weather changes may affect information accuracy. Rely on common sense to decide whether to follow a specifi ed route. Detailed coverage not available in every city or roadway. See Navigation System Owner’s Manual for further details. Visit www.xmradio.com. ©2009 Lexus.

THE ALL-NEW 2010 RX

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

We’ve gathered a lollapalooza A-list of visionaries, masterminds, artisans and technicians. They’ve put their extrasensory stamps on cosmopolitan cities like New York, Dallas and Chicago. With boundless ambition they create, sharing their spirits. They trigger inspiration, tune our intelligence and trip imaginations, giving us one-of-a-kind, unforgettable experiences. All so we can eat—and eat well. They are chefs.

#Chefs 67

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

CAT CORA’S COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

CAT CORA

Basque –Rubbed Shrimp with Chimichurri Sauce 4 lbs shrimp Salt Freshly ground black pepper

Rub the shrimp with salt and pepper first, so that it stays on, and then rub the shrimp with the entire Basque blend until well coated. Cover, set in refrigerator, and let sit for 30 minutes.

BASQUE RUB 1 tablespoon dried orange rind ½ tablespoon chili powder

Preheat the grill and preheat the oven to 450F. While the shrimp is absorbing the rub, make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside.

BASQUE-STYLE GREEN SAUCE 6 garlic cloves, peeled and chopped 3 dried bay leaves 1 fresh poblano pepper, coarsely chopped with the seeds left in 1 fresh Serrano chile, coarsely chopped with the seeds left in ½ tablespoon sea salt 1 /3 cup finely chopped fresh Italian flat-leaf parsley ¼ cup finely chopped fresh oregano ¼ cup finely chopped fresh basil ¼ cup sherry vinegar 1 /3 cup olive oil

Place the shrimp on the hot grill and sear on both sides until pink. Remove shrimp onto a clean platter. To serve, set several shrimp onto each plate, spoon the green sauce over the shrimp and serve.

Orzo with Asiago Cheese In a 4 to 6-quart stockpot, bring 4 quarts of water to a boil. Add the salt and the orzo, and cook for 5 to 7 minutes, or until the pasta is al dente, or just slightly chewy.

Serves 4 - 6

Cat Cora made television history in 2005 on the Food Network’s Iron Chef America as the first and only female Iron Chef, a title she continues to hold.

Kitchen was inspired by her Greek and Southern heritage

1 tablespoon kosher salt 1 1/3 cups orzo 1 tablespoon butter ½ cup plus 3 tablespoons grated Asiago cheese 1 teaspoon truffle oil 1 teaspoon salt ½ teaspoon freshly ground black pepper.

and contains many of her families’ favorite recipes.

Chocolate Budino

With her recently launched second book, Cooking From

In November 2006, Bon Appétit bestowed her with its Teacher of the Year Award and named her Executive Chef of the magazine.

The Hip: Fast, Easy, Phenomenal Meals (Houghton Mifflin), Cat elevates home cooking to new levels. The book

applies her “go-with-what-you’ve got” philosophy to create

Cat has also co-hosted the Food Network show Kitchen Accomplished, and was one of the featured hosts on Fine Living’s Simplify Your Life.

simple, yet sensational meals.

Outside of the kitchen, Cat is known for her philanthropy. She is President and Founder of Chefs for Humanity, an

She received the education of her dreams at the Culinary Institute of America in Hyde Park, New York, on the advice of her famous mentor, Julia Child.

organization which was founded in response to the 2004

Tsunami disaster. Modeled after Doctors Without Borders,

the not-for-profit gathers the culinary community together to

There is no doubt Cat’s upbringing had an influence on her career. She was raised in a small Greek community in Jackson, Mississippi, by a family for whom cooking and eating were the center of life. At the Cora house, it was common to eat spices from the South, as well as fresh sheep and goat cheeses and home-cured olives sent by relatives from the island of Skopelos. Her first cookbook, Cat Cora’s

In a separate bowl, gently whisk the whole eggs, egg yolks, sugar, and flour. Mix until all of the ingredients are well incorporated. Set aside.

½ pound high-quality bittersweet chocolate, (Callebaut or El Rey) 3 large eggs, plus 3 large yolks 3 tablespoons all-purpose flour ½ cup sugar 12 TBS (1 ½ sticks) unsalted butter, softened Sweetened whipped cream (chantilly) Fresh seasonal berries

When the chocolate is smooth, remove the bowl from hot water and add the softened butter. Mix until the mixture is again smooth and the butter is completely incorporated. Add the sugar and egg mixture mixing well. Spoon the batter into the prepared muffin tins, filling each cup three-quarters full. Bake for 11 to 12 minutes. The edges will have just begun to pull away from the pan, and the top of each budino should still look moist and shiny at the center. Remove tins from the oven and allow them to cool for 10 minutes. While the tins are still warm, place a baking sheet over the top of each muffin tin and invert it. Carefully lift the muffin tin to release cakes. Transfer the cakes to a serving platter or individual dessert plates. They’re at their best if served warm, but are also delicious at room temperature served with sweetened whipped cream and fresh seasonal berries.

Preheat the oven to 350° F. Grease or spray one 12-cup muffin tins with vegetable or canola oil. Wipe out excess oil with a paper towel. Set the tin aside.

Cat resides in Southern California with her family,

Grate chocolate or chop it into small shards with a chef’s knife or a serrated knife. (It’s easiest if you begin at a corner, particularly if the chocolate is very thick. Take it slowly and keep your fingers safe.) Place the chopped chocolate in a large bowl and set the bowl over a saucepan of hot water over very low heat. Allow the chocolate to melt slowly, stirring occasionally.

including her biggest fans, her two sons.

Makes 12 small cakes

raise funds and provide resources for important emergency,

educational and hunger-related causes.

In a 10-inch sauté pan, melt the butter. Add the cooked pasta and 3 tablespoons of the asiago cheese. Drizzle on the truffle oil, sprinkle on the salt, and give it a few cranks of freshly ground pepper. Toss well. Spoon the orzo into a serving bowl, top with the remaining cheese, and serve immediately.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

THOMAS KELLER’S COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

Gnocchi à la Parisienne

THOMAS KELLER

Spring Onions, Cipollini Onions and Pearl Onions with Sweet Garlic Emulsion Parisienne gnocchi are made from pâte à choux, a versatile dough made by cooking flour and water together until the flour cooks, after which eggs are stirred in. The dough can then be piped into various shapes and baked for profiteroles and éclairs for dessert, or savory preparations such as gougères, or gently poached in water as gnocchi. Parisienne gnocchi are tasty and satisfying, and like Italian gnocchi or any pasta, can be paired with all kinds of ingredients and transformed into countless dishes. Once they’ve been poached, gnocchi can be frozen for a month to six weeks.

seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add another 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn’t move at all or is very dry and just falls off in a clump, beat in the additional egg. Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.

GNOCCHI INGREDIENTS: 1½ cups water 12 tablespoons (6 ounces) unsalted butter 1 tablespoon plus 1 teaspoon kosher salt 2 cups all-purpose flour, sifted 2 tablespoons Dijon mustard 1 tablespoon chopped chervil 1 tablespoon chopped chives 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 cup loosely packed shredded Comté or Emmentaler cheese 5 to 6 large eggs

Because this recipe makes such a large quantity of gnocchi, your arm may get tired: An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag. Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel–lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.

PREPARATION: Set up a heavy-duty mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.

Keller began his culinary career working in the Palm Beach restaurant managed by his mother. After serving several apprenticeships, Keller relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with runs at La Reserve and Restaurant Raphael in New York before opening his first restaurant, Rakel also in New York.

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

Thomas Keller and his restaurants have collected many accolades including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2004, Per Se was honored with a 4-star rating from the New York Times; and has since been heralded in publications such as Gourmet, Food and Wine, and New York Magazine.

Keller moved to California to work as executive chef at Checkers Hotel in Los Angeles. In 1994, he opened The French Laundry in Yountville, which quickly became a destination restaurant known for its innovative, compelling cuisine. His bistro, Bouchon opened in Yountville, followed by Bouchon Bakery.

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

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

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

Keller is the author of the award-winning “The French Laundry” cookbook, as well as “Bouchon”. He has collaborated with Raynaud and the design firm Level on a

Combine the water, butter, and the 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.

When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.

Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 tablespoon salt. Mix for a few

*Garnish ingredients and procedure to be added.*

NOTES:

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

JAMIE LAUREN AND STEFAN RICHTER’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE

JAMIE LAUREN

STEFAN RICHTER

Asparagus Salad with Charred Onion Vinaigrette, Roasted Peppers, Burrata Cheese, Wild Arugula and Speck Serves 4

For the Marinated Red Peppers:

For the Salad:

INGREDIENTS:

2 whole red peppers Olive oil Salt

7oz. Piece of burrata 1 lb. Wild arugula ½ lb. Speck, sliced thin Roasted red peppers 1 t smoked extra virgin olive oil 2-3 T onion vinaigrette

(Marinade) ½ Cup balsamic vinegar 1 Cup olive oil 4 Cloves sliced garlic 6 Basil leaves, roughly chopped Salt to taste

METHOD: Toss 8 spears of asparagus in the onion vinaigrette and season with salt.

Richter was born in Finland, but called Germany home for the majority of his childhood. Inspired by the diligent work ethic of his father, Richter spent years training in all areas of the kitchen. Richter’s formal guidance began in 1987, where he completed the three year apprenticeship program at the prestigious Hotel and Culinary School in Immenstadt, Germany and in Bad Woerischofen, Germany.

As an honors graduate of the Culinary Institute of America, Lauren has had the opportunity to work with many celebrity chefs in the past, including: Anita Lo of Annisa, New York City; Lance Dean Valesquez of Bendean in San Francisco; and Jean-Michel Bouvier, from L’Essential, Chambéery, France. She credits all these chefs for teaching her how to meld exotic flavors and ingredients.

It was during this time that Richter was honored with the Achenbach Award in both 1991 and 1992 and the Finlandia Award, both presented to young European Chefs. Drawn to Switzerland’s position at the vanguard of hospitality and culinary training, Richter relocated to train at Zurich’s Hotel and Culinary School to train in pastry and confections.

Growing up in New York City, Lauren’s affinity for bright and flavorful cuisine originated with family dinners at some of Manhattan’s best neighborhood restaurants. She held this particular type of food in high regard and at Absinthe Lauren is finally able to recreate it with fresh local ingredients in a way she’s been dreaming of since she started cooking professionally.

Upon completion of his formal education, Richter rotated his way through various European kitchens, from Commis de Cuisine, Chef Saucier, and Chef Patisserie at the Kur and Sports Hotel in Allgaeuer Tor, Germany, to the one-star Michelin Maritim Seehotel in Timmendorfer Strand, Germany, where he held the Chef Tournant position.

Assuming the Executive Chef position at Absinthe in July 2007 was a natural progression in Lauren’s culinary career. Best described as American-influenced French and Northern Italian, Absinthe’s menu echoes Lauren’s commitment to organic, locally grown, seasonal ingredients. Her menu highlights a number of unique dishes that are elevated by her cultured background and grounded in her dedication to making each dish memorable.

Richter traveled to the United States as Sous-Chef and Garde manger for the Ritz-Carlton Hotel in Dearborn, Michigan. He was soon invited to join master chefs Grant McPherson, Sotta Kuhn, Jacques Torres, Jean Philip Maury and Marc Poidevin as part of the creative team for the opening of the Bellagio Hotel, Resort & Spa in Las Vegas in September 1998.

She has been name one of San Francisco Chronicle’s “RisingStar Chefs” in 2005. Lauren has received both local and national praise for elevating the cuisine at Absinthe including being named as Restaurant Hospitality’s “Rising Star Chef 2008” and selected as the sole Bay Area “Cheftestant” on season 5 of Bravo’s award-winning show “Top Chef” which aired in 2009.

Working with Celestino Drago to express the vision of Enoteca Drago was the last step in this chef’s brilliant career before starting his own adventure, Stefan’s Catering in Santa Monica, California.

METHOD:

Place the asparagus on the center of the plate and top with two large chunks of burrata, top the cheese with a few slices of roasted red peppers.

Toss peppers with olive oil and salt. Place on a grill, or over an open flame and cook until they start to blacken. Once they become soft, place into either paper bag or empty container covered with plastic wrap (this creates steam, which makes the peppers easier to peel).

Season the arugula with a light amount of the vinaigrette and salt and pepper and place on top of the asparagus.

Peel the peppers and de-seed. Cut the peppers into 1” thick strips and toss with the marinade. Allow to sit for a minimum of 2 hours.

Finish with a thinly sliced piece of speck and a drizzle of smoked olive oil.

For the Blanched Asparagus: For the Charred Onion Vinaigrette: INGREDIENTS:

INGREDIENTS:

2 Bunches large asparagus Boiling water Salt Ice

2 Red onions, sliced into thick rounds ½ cup Balsamic vinegar 1 cup Olive oil 2 Stems rosemary, chopped 1 T thyme, chopped Salt and Pepper, to taste

METHOD:

Clean the asparagus and peel from the top down to remove any fibrous parts.

Marinate the onions in the vinegar, rosemary, thyme and half the olive oil overnight (or minimum 4-6 hours).

In a large pot, heat the water and a generous amount of salt until boiling.

Season with salt and grill until they become black and soft, reserving the marinade.

Add the asparagus and cook until tender, but still with a crunch in the center.

Place the cooked onions back into the marinade and allow to sit another hour or so to make sure they are permeated with the vinegar and oil.

Shock in an ice water bath to prevent any further cooking. Chill and reserve for the salad. This can be done ahead of time, but no more than a day in advance.

Roughly chop the onions and place back into the vinegar mixture.

NOTES:

Whisk in the rest of the oil into the onion-vinegar mixture and adjust seasoning with salt. The mixture should be thick, but have a little viscosity to it.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

MASAHARU MORIMOTO’S COOKING DEMO HOSTED BY GAIL SIMMONS OF FOOD & WINE

Monkfish Hot Pot

MASAHARU MORIMOTO Monkfish Monkfish Monkfish Monkfish

bones skin stomach parts available

Dashi - 4 cups (Dried kelp sheets in water) Miso - 3-4 tablespoons Korean chili paste 1-2 teaspoons Tokyo scallions Chinese cabbage Tofu 1. Clean monkfish parts. 2. Add dashi into a large pot and place the pot over a medium heat. 3. Add miso and Korean chili paste. 4. Add monkfish parts and cook for 5 minutes. 5. Add vegetables and cook for 1-2 minutes. 6. Serve in individual soup bowls.

NOTES:

Masaharu Morimoto’s inspired and innovative dishes seamlessly integrate Western and Japanese ingredients, effectively creating a unique cuisine defined by innovation and inspiration.

midtown headquarters. Thereafter, Chef Nobu Matsuhisa recruited Morimoto to open Nobu restaurant in 1994, where he eventually became executive chef. In 2001, the first Morimoto restaurant opened in Philadelphia’s Old City neighborhood.

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

In 2004, Wasabi by Morimoto opened to great acclaim at the Taj Mahal in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’s famed Roppongi district. Since 1998, Morimoto has competed on the popular Japanese television show, Iron Chef. He also appears on the Food Network’s Iron Chef America. In January 2006, Morimoto brought his eponymous restaurant to New York City, near Manhattan’s Meatpacking District. Nominated by the James Beard Foundation for Outstanding Restaurant Design, Morimoto New York has garnered numerous awards, including being named by Conde Nast Traveler as a 2006 Hot List restaurant; one of New York’s Top 50 restaurants by Travel + Leisure; Top Newcomer by Zagat Survey; and one of New York Magazine’s Best New Restaurants.

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

In 1993, Barry Wine of New York City’s famed Quilted Giraffe, tapped Morimoto to head the sushi bar and Japanese kitchen at the Sony Club atop Sony Corporation’s

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

NANCY OAKES’ COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

NANCY OAKES

Seared Monterey Abalone with Abalone Mushroom “Carbonara” and Slow Cooked Farm Egg Serves 4

Place ham and chicken in large stock pot and cover with water and wine. Bring to a boil and skim. Add vegetables and bouquet garni and bring back to a boil, reduce to a slow simmer and let cook 2 ½ - 3 hours, skimming occasionally. Strain and skim again and cool immediately. Keeps 2-3 days in refrigerator. You can reboil it and keep it for another 2-3 days in the fridge. Good to freeze in small batches as well, keeps 1 month.

1 pt ham hock stock (recipe follows) 4-5 oz bean thread vermicelli, cut to reasonable lengths 2 C 1/8 inch thick julienned fresh Abalone mushrooms 2 T butter 4 fresh abalone, in the shell ½ C all purpose flour Kosher salt and freshly cracked black pepper to taste 2 T butter 4 farm fresh eggs, cooked for 1 hour at 62.5 C.

Makes approximately 3 Qt stock Abalone Mushroom “Carbonara” with Slow Cooked Farm Egg

In a medium shallow pan, heat the stock then add the noodles and simmer stirring occasionally until all of the liquid is absorbed and the noodles are cooked through, add a little more liquid if necessary. Reserve. May be made ahead, tossed with a little oil to prevent sticking.

Serves 4 ½ lb guanciale, sliced 2 C 1/8 inch thick sliced abalone mushrooms ½ C diced onion ½ C dry white wine 1 C heavy cream 1 T chopped fresh Italian Parsley Kosher salt and freshly ground black pepper Grated Parmesan Cheese 62.5 degree C Egg, (recipe above)

Heat a large sauté pan to medium hot, add the butter, let froth and then add the mushrooms and sauté, lightly coloring the mushrooms. Add the cooked bean thread and heat through. With the tip of a sharp pairing knife, carefully cut loose the abalone from the shell. Slice in half horizontally and lightly pound to tenderize, reserve. To cook, season with salt and pepper and dredge lightly in the flour. In a large pan over high heat, add the butter, let froth, then add the abalone, coloring lightly on both sides.

Nancy Oakes has reached and sustained a level of awareness and culinary excellence held by few chefs in America today. She strongly believes that her diners need to be comforted by her food as well as the surroundings and service. She feels that the room and food presentation should flatter guests in a way that make each one know he or she is personally cared for.

and 2004 and the “Outstanding Restaurant Award” in 2005, 2006, 2007 and 2008.

Prior to opening Boulevard in 1993, Oakes earned high praise at her restaurant L’Avenue, her neighborhood bistro where she created and sustained a wonderful loyalty and intimacy with her diners. Despite its modest size, Nancy was chosen as one of Food & Wine Magazine’s 10 Best Chefs in 1989.

Her customers have felt cared for and have spoken: she is indeed San Francisco’s most beloved chef. Virtually every readers’ poll of San Francisco Bay Area publications names Nancy Oakes as the most popular chef and Boulevard as the favorite restaurant in San Francisco, including the Zagat guide, for seven years in a row and the San Francisco Chronicle Reader’s Poll. Boulevard was also one of only 27 restaurants to receive a coveted Star in the Michelin Guide in 2007 and 2008. Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and muchdeserved James Beard Foundation Award, for “Best Chef in California.” The James Beard Foundation also nominated Nancy Oakes for the “Outstanding Service Award” in 2002

As a self-taught chef, Oakes enhanced her philosophy with the knowledge she gained from great teachers, like Girard Boyer, Taillevent and Guy Savoy, under whom she served informally. She traveled through Italy with Faith Willinger, learning the simplicity and intelligence of Italian cooking. Oakes learned to cherish all aspects of food from searching for the freshest ingredients to perfect service.

In a medium sauté pan over medium heat, sauté the guanciale until slightly rendered and lightly colored, remove from the pan and reserve. Turn up the heat to high and add the Abalone mushrooms and sauté quickly to slightly color and just wilt, remove from the pan and reserve. Reduce the heat again and add the onions and sauté until translucent. Add the wine and reduce to almost dry, stirring occasionally then add the cream and reduce by ½. Return the mushrooms to the pan and toss to coat and heat through. Add the parsley, reserved guanciale and S&P to taste. Remove from the heat and add the Parmesan. Divide into 4 warmed bowls and serve immediately topped with the 62.5 C poached egg and more cheese and parsley.

To serve, divide the noodles and mushrooms into 4 warmed bowls, place two pieces of abalone per bowl and top with the 62.5 C. poached egg. 62.5 degree C Egg 4 fresh quality eggs Poach the eggs in their shell with the immersion circulator at 62.5 C. for 1 hour. Chill to stop the cooking. To reheat, crack the egg into a small ramekin filled with water and place in a hot oven or in a water bath to heat through.

NOTES:

Ham Hock Stock 4 pounds ham hocks 4 pounds chicken wings, legs or carcasses (cut up), washed 2 C. sweet white wine like gewürztraminer 1 large carrot, peeled and large dice, rough chop 2 celery stalks, washed 1 medium leek, large dice, washed 1 large onion, peeled, large dice bouquet garni - tied in cheese cloth 10 black peppercorns 1 bay leaf 10 sprigs parsley and thyme 7 Qt. water, or enough to cover bones 77

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

JACQUES PEPIN’S COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

Spaghetti with Fresh Tomato and Anchovy Sauce

JACQUES PÉPIN

Yield: 4 servings

Bring 3 quarts of salted water to a boil. Meanwhile, cut the mushrooms into thin slices. Pile the slices together, and cut them into thin strips (julienne). You should have 1 1/2 cups. Combine them in a large glass bowl with the peas.

Pasta is often the entrée of choice at our dinner table when we decide on a menu at the last moment. I particularly like it with raw sauces made with tomatoes, mushrooms, and herbs. I put all the sauce ingredients in a bowl and warm them in my microwave oven before mixing them with the hot pasta. I always add some of the hot pasta water to the sauce. When the pasta and sauce are tossed together, the pasta absorbs the water. Be sure to serve your pasta on very hot plates with extra Parmesan cheese.

Add the diced tomatoes, garlic, and the anchovies with their oil to the bowl. Sprinkle on the red pepper flakes, salt, olive oil, and grated Parmesan cheese. Mix well. Add the pasta to the boiling water, and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in a microwave oven for about 2 minutes. When the pasta is cooked, ladle out about 3/4 cup of the hot pasta water before draining the pasta, and mix it into the sauce in the bowl to help warm it up.

Salt 4 to 5 baby bella or white mushrooms 1 cup frozen baby peas 2 cups diced (1/2-inch) tomato 1 1/2 tablespoons chopped garlic 3 tablespoons chopped anchovies with their oil 3/4 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 3 tablespoons grated Parmesan cheese, plus extra to pass at the table 1 pound thin spaghetti, or another pasta of your liking 3/4 cup (loosely packed) fresh cilantro leaves

Drain the pasta, and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, and divide among the four hot plates. Serve immediately with extra grated Parmesan cheese.

Tall Greek Tomato Salad The ingredients of this Greek salad are traditional but the preparation is unique. Tomatoes with the stems still attached are readily available in supermarkets.

Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents’ restaurant, Le Pelican. At age thirteen, he apprenticed at the Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was personal chef to three French heads of state, including Charles de Gaulle.

raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

In October, 2004, Pépin received France’s highest civilian honor, the French Legion of Honor. He is the recipient of two other of the French government’s high honors: he was named a Chevalier de L’Ordre des Arts et des Lettres in 1997 and a Chevalier de L’Ordre du Mérite Agricole in 1992. The Dean of Special Programs at The French Culinary Institute (New York) since 1988, Pépin is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food and a member of the International Association of Cooking Professionals.

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

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

A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-

For the dressing: Combine the dressing ingredients in a small bowl. For the salad: Cut around the stems of the tomatoes with a paring knife, and reserve the stem “caps” to place back on the tomatoes. Cut a small slice from the base of the tomatoes, so they will sit flat after stuffing. Cut each tomato horizontally into 5 slices, each about 1/3 inch thick. (They should be cut and arranged so that the slices can be reassembled later to look like the uncut tomato.)

LEMON-OLIVE OIL DRESSING 5 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

Place a bottom slice from each tomato in the center of four salad plates. Add a slice each of onion, cucumber, and feta. Sprinkle with fleur de sel and a little dressing. Add another slice of tomato, and keep building the layered tomato salad following the same pattern. Finally, add the last tomato slice, with the hole from the missing stem. Reinsert the stems on each tomato for a nice presentation.

TOMATO SALAD 4 tomatoes (each about 6 ounces) with stems attached 1 cucumber, unpeeled, cut into 1/4-inch round slices 8 slices red onion, each about 1/8-inch thick and about the same diameter as the tomato Fleur de Sel About 4 ounces feta cheese, cut into 1/4-inch thick slices about the same diameter as the tomato About 24 olives, a mixture of black oil-cured and kalamata 2 tablespoons fresh oregano leaves

Divide the olives and any remaining cheese, onion, or cucumber slices among the plates, scattering them around the tomatoes. Sprinkle the tomatoes with some fleur de sel and any extra dressing, garnish with the oregano leaves, and serve cool but not cold.

NOTES:

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

MICHEL RICHARD’S COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

MICHEL RICHARD

Silky Shiraz Short Ribs

‘Shroomwich

Serves: 8 as a main course

Makes 16 Pieces; Serves 4 to 6 as an Appetizer or 4 as a First Course

8 short ribs, about 7 inches long and 2 inches wide (about 7 to 8 pounds total) Fine sea salt About ¼ cup clarified butter 1 tablespoon extra virgin olive oil 6 oz applewood-smoked slab bacon, cut into ½-inch dice (1 cup) 2 cups diced (½ inch) leeks 3 cups diced (½ inch) yellow onions 2 cups diced (½ inch) carrots 6 unpeeled garlic cloves 2 bottles (750ml. each) Shiraz 4 cups Chicken Stock 1 tablespoon black peppercorns 2 stars anise Two 6-inch pieces leek green 2 fresh bay leaves (optional) 2 sprigs rosemary 3 sprigs thyme 2 cups ruby port ¼ honey 1 cup tomato paste Freshly ground black pepper

1½ cups Mushroom Jus ¾ Heavy Cream 2 Shallots, minced 1 Large garlic clove ¾ cup Mushroom puree Fine sea salt and freshly ground black pepper Eight ¼ -inch slices Brioche or pain de mie, crusts removed 8 thin slices gruyere cheese 2 tablespoons (1 ounce) unsalted butter Just about every American coffee shop has a more extensive sandwich menu than we had in France when I was growing up, or even today, for that matter. At most there would be four sandwiches: ham, cheese, pâte, and the splendid croque monsieurham, cheese, and béchamel sauce. The “Shroomwich is simply a veggie croque monsieur. It is all about smoothness: smooth mushrooms that slide on your tongue, smooth melted cheese, and even smoother cream. The mushrooms add just enough resistance so that there is the slightest pause before you teeth come together and you draw a heavenly breath that mixes the warm aromas of cheese, brioche, and mushroom. Combine the mushroom jus, cream and shallots in a medium saucepan. Using a rasp grater, grate the garlic directly into the pan (or mince the garlic and add it). Bring to a simmer and cook, stirring occasionally, until the liquid is reduced by half, to slightly more than 1 cup. Remove the pan from the heat.

Dry the short ribs with paper towel and season on all sides with salt. Let the meat sit for about 10 minutes. Heat 2 tablespoons of the clarified butter in a large heavy skillet, preferably cast iron, over a medium heat. Arrange as many short ribs as fir comfortably in the skillet without touching and cook, turning occasionally, for approximately 10 minutes, or until all sides are evenly browned. Remove the short ribs as they are browned, and brown the remaining meat, adding additional butter to the pan as necessary.

Place the mushroom puree in a small bowl. One tablespoon at a time, stir 6 tablespoons of the jus mixture into the puree. Season to taste with salt and pepper. Reserve the remaining jus mixture to use as a dipping sauce (set aside at room temperature for up to 30 minutes or refrigerate for longer)

Position a rack in the bottom third of the oven and preheat the oven to 275˚F.

Lay out 4 pieces of the brioche on your work surface. Trim the slices of cheese to fit the bread and place 1 slice of cheese on each of the 4 pieces of bread. Using a small offset spatula, spread the mushroom mixture over the cheese. Top the mushrooms with the remaining cheese and bread. (At this point, the sandwiches can be wrapped individually in plastic wrap and refrigerated for several hours, or frozen for longer storage. If frozen, defrost before cooking)

In a heavy casserole, such as an enameled cast iron Dutch oven, heat the olive oil over medium heat. Add the bacon and stir for about 5 minutes or until it has rendered its fat. Stir in the leeks, onions, carrots and garlic and sauté for 10 minutes, stirring frequently, until the vegetables are wilted and lightly caramelized. Once all the moisture has evaporated, reduce the heat to avoid burning the vegetables.

Michel Richard is a pioneer in creating revolutionary French and California cuisine. His style is light, fresh and intelligent, focusing on innovative combinations, witty presentations and elements of texture.

In 1977 Richard moved to Los Angeles. He opened Michel Richard to instant success. Richard traveled back and forth to France eating, learning and cooking in three star Michelin-rated restaurants. In 1987, Michel opened Citrus as Executive Chef and owner, adapting his native French cuisine to the tastes of Southern California. Citrus put Michel Richard on the culinary map.

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

Richard continued to open restaurants. In 1994, Michel opened Citronelle in the Latham Hotel Georgetown in Washington, DC. Richard moved from Los Angeles, California to Washington, DC to cook full time at Michel Richard Citronelle. Now Michel considers that his flagship restaurant. Citronelle is repeatedly the recipient of the highest honors.

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

The chef is the author of Michel Richard’s Home Cooking with a French Accent and Happy in the Kitchen. His latest ventures include Central Michel Richard, in Washington, DC., Citronelle in Carmel Valley, Ca., and Citrus in Los Angeles.

Richard moved to Santa Fe in 1975 to run a pastry shop serving simple meals. Despite his success, “Santa Fe was not a dream for an ambitious young chef.” Richard looked to the West Coast for his next move.

Add about 1 cup of the wine and scrape the bottom of the pot to deglaze. Arrange the short ribs over the vegetables, layering them as necessary. Reduce the heat to a medium-low, and add the remaining red wine and chicken stock. Place the peppercorns and star anise in a small piece of cheesecloth and tie with twine to form a bundle. Lay a piece of leek green flat on the work surface. Place the bay leaves, if using, thyme and rosemary in the center and cover with the remaining piece of leek. Tie together with a twine.

To serve, melt the butter in a small saucepan. Brush the sandwiches on both sides with the melted butter. Heat a large nonstick pan over medium heat. When the pan is hot, add the sandwich and brown on both sides. if the cheese is not melted, transfer the sandwiches to a baking sheet and place in a 250°F oven until the cheese has melted. Meanwhile, reheat the reserved jus mixture. Cut each sandwich on the diagonal into 4 triangular pieces. Pour the jus mixture into a small bowl, and serve on the side for dipping.

Bring the liquid to a boil, skimming off the fat and scum that rises to the surface. Cover the pot and place in the oven for about 3 hours. When the meat is done, it will be fork-tender and should separate easily from the bone. Remove from oven and let cool to room temperature, refrigerate overnight in the pot.

NOTES:

The next day, remove the pot from the refrigerator. Remove and discard all the hardened fat on the surface. If the liquid has jelled and the meat cannot be removed easily, heat the pot over medium heat. As the liquid heats, remove the meat and bones from the liquid before the meat softens. Then continue to heat the liquid until simmering. Meanwhile, place the meat on a cutting board. Cut away and discard the bones and any fat and sinew. Cut the meat into 2 or 3 pieces per short rib. (if you used smaller short ribs, it may not be necessary to cut them). Place the meat in a baking dish. Preheat oven to 325˚F Strain the cooking liquid through a fine-mesh strainer into large saucepan; discard the solids. Place over a medium heat, add the port, honey and tomato paste, and bring to a boil. Move the pan to one side of the burner and reduce the liquid to about 4 cups, skimming off the foam that rises to the top. Boiling the liquid in only one side of the pan will push the foam to the opposite side and make it easier to skim. When reduced, season the sauce with salt and pepper to taste. Pour the sauce over the meat. (at this point, short ribs can be covered and refrigerated up to a day) Place the baking dish in the oven, uncovered, to bake for 30 minutes. If the sauce does not cover the meat, baste the meat every 5 minutes. Place the meat on serving plates and spoon the sauce over the top.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

RICK TRAMONTO’S COOKING DEMO

Farro with Vegetables

RICK TRAMONTO Serves 4

1. To prepare the farro: heat the olive oil over medium-high heat in a large saucepan and cook the onions for 2 to 3 minutes, until softened but not colored. Add the farro and stir until lightly toasted and evenly coated with butter and onions.

Farro: ¾ cup finely diced onions 1 cup uncooked whole-grain farro 2 quarts chicken or vegetable stock freshly ground black pepper

2. Meanwhile, in a separate saucepan, heat the stock over medium-high heat until simmering. Adjust the heat to keep it at a low simmer.

Vegetables:

3. Reduce the heat under the farro to medium and in three additions (similar to cooking risotto), slowly stir the stock into the farro until it absorbs the liquid and is cooked through. This will take 35 to 40 minutes. Reserve any stock you don’t need. Season to taste with salt and pepper. Cover to keep warm and set aside.

1T olive oil 1 T slivered garlic 12 pearl onions, blanched ½ cup diced fennel ½ cup sliced slender green beans (also called French beans) 1/3 cup diced zucchini 1/3 cup corn kernels (about 1 ear) 16 red and yellow cherry tomatoes, halved ½ cup Kalamata olives, pitted and quartered ¼ cup julienned fresh basil Kosher salt and freshly ground black pepper ½ cup freshly grated Parmigiano-Reggiano cheese 3 T unsalted butter 1 T sherry vinegar 1 T extra virgin olive oil 1 T chopped fresh flat-leaf parsley

4. To prepare the vegetables: Heat the olive oil in a large sauté pan over medium-high heat and sauté the garlic for about 30 seconds. Add the onions, fennel, beans, zucchini, squash and corn and cook for 3 to 4 minutes, or until the onions soften. Add the tomatoes, olives and basil and cook for 1 to 2 minutes. Season to taste with salt and pepper. 5. Stir the vegetables into the farro. Set the saucepan over medium heat and add the grated cheese, butter and vinegar. Stir gently and season with salt and pepper to taste. Add more stock if needed to produce a creamy, risotto-like consistency. 6. Divide the farro among 4 plates or small individual copper pots or other small bowls. Finish with fresh parsley.

Fluke with Cucumber, Lime Salt, and Green Grapes A Rochester, New York native, Tramonto was disinterested in traditional academics, choosing instead to enroll in a vocational tech program where he learned cooking skills.

England, France and Spain. Their proudest moment was receiving the coveted Michelin Guide’s Red “M” after only a year at Stapleford.

His first cooking job was at Wendy’s Old Fashioned Hamburgers, then at The Scotch & Sirloin, before accepting his first chef position at Strathallen Hotel. Under the tutelage of Chef Greg Broman, Tramonto learned the techniques of classic French cuisine in the hotels first-class kitchen. There, Tramonto met partner Gale Gand.

Tramonto reopened The Criterion Brasserie in Piccadilly Circus, London. The experience allowed Tramonto to work with Chef Pierre Gagnaire, Chef Anton Mosimann, Chef Michel Guerard and Chef Raymond Blanc. He returned to Chicago in 1993 after this three-year experience abroad.

When he and Gand opened Trio in 1993, the restaurant was a hit, earning a four-star rating from Chicago Tribune restaurant critic Phil Vettel. The two sold their partnership in 1995 after opening the popular Brasserie T, which they closed in 2001 to focus on Tru.

Tramonto moved to New York in 1985 to work at Tavern on the Green. He joined Alfred Portale at Gotham Bar & Grill, winning three stars by The New York Times. He also worked under Chef Gerard Panguad at Aurora. In 1987, Tramonto moved to Chicago to work for Lettuce Entertain You restaurants, Scoozi! and Avanzare.

In 2004 Tramonto opened his Italian concept, Osteria Via Stato and looks forward to opening his new Cenitare projects in the Chicago region before expanding nationally.

After moving to Charlie Trotter’s in 1989, Tramonto and Gand transformed the kitchen and cuisine at the awardwinning country-house hotel, Stapleford Park, in Leicestershire, outside London. They lived and worked in

Serves 4

INGREDIENTS - LIME SALT Serves 4 – makes ½ cup

INGREDIENTS:

¼ cup coarsely grated lime zest ¼ cup Maldon salt (natural sea salt)

1 lb fluke, halibut or similar white fish, boned and bloodline removed, if necessary 1 cup green seedless grapes, halved ½ cup extra virgin olive oil 1 seedless cucumber, diced 2 limes, juiced 1 T chopped fresh cilantro 1 T chopped fresh basil 1 T diagonally sliced scallion, green parts only 1 tsp crushed red pepper flakes Pinch of Lime Salt (see recipe) Cracked black pepper

INSTRUCTIONS: 1. Slice the fluke paper-thin or as thin as possible and lay the slices on a platter so they overlap slightly. 2. In a bowl, mix together the grapes, olive oil, cucumber, lime juice, cilantro, basil, scallion, and red pepper. Season to taste with Lime Salt and black pepper. 3. Spoon the marinade over the fluke and set aside at room temperature for about 10 minutes. (Do not leave the fish for longer or the acid in the marinade will start to “cook” the fish.)

NOTES:

4. Season with a little more Lime Salt and serve. FOR LIME SALT: 1. In a spice or coffee grinder, grind the lime zest and salt until the oils are released from the lime and the salt is slightly lime colored. Keep, covered, for up to 2 days.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

TED ALLEN

MARK AYERS

National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer.

Ted Allen is the food and wine specialist on the 2004 Emmywinning and 2005 Emmy-nominated NBC/Bravo groundbreaking hit “Queer Eye for the Straight Guy,” which is also the first show ever to win two consecutive GLAAD Media Awards. He is author of “The Food You Want to Eat,” (Clarkson-Potter, October 2005), an original cookbook featuring easy, all-natural recipes for everything from steak to risotto to cocktails. He appears frequently as a judge on the Food Network’s top-rated Iron Chef America. In addition to his food work, Ted has been a contributing editor to Esquire magazine since 1997, where he writes on a broad range of subjects from celebrity profiles to medicine to Champagne. He is the co-author of the magazine’s “Things a Man Should Know” column—an irreverent guide on topics such as fashion, business etiquette, and money—and co-author of four books that grew out of that series. Along with his cast mates, he co-wrote the New York Times bestselling book “Queer Eye for the Straight Guy: The Fab Five’s Guide to Looking Better, Cooking Better, Dressing Better, Behaving Better, and Living Better.” He was a finalist for a 2001

Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine, where he won two writing awards from the Society of Professional Journalists. He also has written for Bon Appetit, Conde Nast Traveler, travel + leisure, Epicurious.com, GQ, National Geographic Adventure, Men’s Journal, and the Chicago Sun-Times.

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

Mark was the featured guest chef at the James Beard House in November 2004, participating in their “Great Hotel Chef” series. “East Meets West” in Maine, “Chef’s Classic” in Kansas City and “Share our Strength” in Santa Fe are just a few of the culinary events that Mark has participated in. Mark has also been invited to judge the “almost famous” chef competition. He participates in the Monterey Peninsula community, including visiting local elementary schools and hosting students on property each year for Camp Hyatt.

Chef Mark Ayers began cooking at the age of 15 in a family restaurant. After deciding a career as a chef suited him more than academia, he attended the Culinary Institute of America, graduating number one in his class in 1992 and being voted “Most Likely to Succeed.” He began his career in Vail, Colorado, as Chef de Cuisine at Patina. Later, he served as Executive Sous Chef of the Park Hyatt Beaver Creek. While in Vail, Chef Ayers had the privilege of cooking for several high profile people including Former President Gerald Ford in his private home.

Mark was instrumental in the planning and execution of the Masters of Food & Wine, one of the world’s most significant food and wine events. Mark orchestrated this great gathering of world-renowned chefs and winemakers and has played host to the likes of Todd English, Gerard Boyer, Charlie Palmer, Bradley Ogden and a host of other acclaimed chefs.

In 2002, he joined the staff of the Park Hyatt Carmel, Highlands Inn as Executive Sous Chef under Jim Cox and was named Executive Chef in July 2003. Mark is the creative visionary behind Pacific’s Edge, noted in 2005 as a Distinguished Restaurant of North America (DiRoNA). Under Mark’s direction Pacific’s Edge has garnered many awards including “Top 10 Restaurants in the Country with a View” by USA Today and “Top 100 Hotel Restaurants” by Zagat. The wine list featuring over 1,700 labels is a perennial “Grand Award” winner from Wine Spectator.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

TONY BAKER

MICHELLE BERNSTEIN

Tony J. Baker, born in Bristol, England, Executive Chef and Partner at Montrio Bistro, a fine California restaurant housed in Monterey’s historic 1910 firehouse.

award-winning Montrio Bistro now serves many of Baker’s specialty dishes. They include Wild Salmon with carrot and potato confit, Beer braised Veal Cheeks and a Small Bites selection on the Menu consisting of little greats such as Roast Beef and Yorkshire pudding.

Baker’s professional background is notable. After graduation from culinary school in 1989, Baker began making a reputation for himself in England at several Michelin-acclaimed restaurants. These included the Lucknam Park Hotel, England’s 1991 Hotel of the Year, and Hintlesham Hall, both of which are noted for their fine cuisine. In 1991, Baker was honored with the Frank Hawley Medal for Outstanding Achievement in Culinary Arts. During his tenure at Lucknam Park, Baker displayed his skills at such events as the wedding of Raine Spencer, stepmother of the late Princess Diana of Wales, and at a banquet hosted by former Prime Minister Margaret Thatcher.

Chef Tony’s easy-going attitude and friendly voice fills the room with a certain warmth and energy that makes even the most frequent of fast food diners want to run to the nearest local organic stand.

Chef Tony is very aware of issues in his community, often offering his skills to local charity and community events, raising money in most cases for local children’s charities. He has recently been featured in the national TV commercial for the “Ove Glove” and is the 2007 winner of the Gilroy Garlic Festivals “Pro Chef Cook Off”.

Baker moved to the United States in 1994, where he was hired at Rio Grill in Carmel, California. In 1997, Baker was offered the Executive Chef position at Montrio Bistro. The

working at several award-winning restaurants including the Strand, and Tantra in Miami Beach. She also trained with renowned Chef Jean Louis Palladin in Washington D.C. Bernstein then went on to receive critical acclaim as the chef at Azul at the Mandarin Oriental Hotel in Miami, where she became a powerful force in the city’s burgeoning culinary movement.

Michelle Bernstein’s unique background as a Jewish-Latino woman has instilled in her a deep passion for food and the art of its preparation. The Miami native’s signature approach to “luxurious, approachable food” may be sampled at her recently opened namesake restaurant Michy’s, located in Miami. Michy’s is what Bernstein says she has always dreamed of owning; a cozy and approachable restaurant with her husband, David Martinez. They use only fresh seasonal ingredients in a casual yet intimate setting. David came up with a beautiful wine list that is selective and affordable.

Bernstein won the 2008 James Beard Award for “Best Chef: South.” Michy’s received “Top 50 Restaurants in the Country” from Gourmet Magazine, “Best New Restaurant 2006” from Food and Wine Magazine, made the “Top Hot List 2006” from Bon Appétit Magazine, “Hottest New Restaurant” from New York Magazine and finally “4 Stars” from The Miami Herald. Bernstein was recently given an honorable Doctorate in Culinary Arts from Johnson and Wales University. Bernstein has her first cookbook, Cuisine á Latiná, coming out this year with Houghton Mifflin.

In November 2007, Bernstein opened “Michelle’s at Carysfort” at the Ocean Reef Club, Key Largo. It combines old classics with new adventurous styles and a section dedicated to steak house favorites. The menu is split into three parts to make the experience approachable to diners of any age, taste and palate. After graduating from Johnson & Wales University, Bernstein’s talent was quickly recognized as she began

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

ANDRE BIENVENU

MICHAEL CIMARUSTI

Andre Bienvenu graduated from Johnson & Wales University with degrees in Culinary Arts and Occupational Science. He worked in multiple hotels and restaurants before joining Hyatt Hotels, where he spent 10 years liaising between properties, directing culinary operations.

generations later, the current Joe’s serves upwards of 2,000 people per day. Those who can’t wait around for one of the 512 seats can bring everything on the menu home from the take-out shop next door. The restaurant also ships about 300 pounds of fresh stone crabs daily to points all over the 50 states.

Bienvenu is currently the Executive Chef of Joe’s Stone Crab, the busiest independent single restaurant in America, located in Miami Beach, Florida with annual sales upwards of 30 million dollars. Aside from managing a staff of 137, Bienvenu has started a seafood manufacturing company in Miami named Dockside Foods which produces a variety of seafood products.

Bienvenu is the recipient of accolades in several regional cooking competitions. He has appeared on television including the Food Network and has been featured in several cookbooks. He is also currently working on his own cookbook. Andre and his wife Dana have been married for over 16 years. They have two wonderful children, a son of 15 years and a daughter of 13 years. Andre enjoys donating his time to major charitable events throughout South Florida including Share our Strength.

Joe’s Stone Crab began as a lunch counter for Smith’s Casinos on the virtually deserted Ocean Beach. Within five years’ time, the Weiss family had outgrown their location, and they moved across the street to set up shop in their new home. They began with six tables on the front porch, but soon were seating people in the living room and bedrooms. Eighty years and many additions, renovations, and

His stint at Le Cirque led Cimarusti to Paris, France where he apprenticed at Michelin-rated Arpège and La Marée. Upon returning to New York, his reputation earned him an invitation by the Maccioni Family to serve as the opening chef at their new venture, Osteria del Circo. While there, the New York Times recognized him with a two-star review.

Michael Cimarusti’s passion and curiosity for food was ignited at an early age by his grandmother, Jo Cimarusti. Cimarusti can trace his reverence for ingredients and proper technique back to Sunday family meals cooking next to his grandmother.

Cimarusti knew early on that he wanted to be a chef. After a couple of apprenticeships, he attended the acclaimed Culinary Institute of America in Hyde Park, New York. Graduating with honors, his first job out of school was with celebrated New York City Chef Larry Forgione of An American Place.

Looking for a change of scenery, Cimarusti headed to Los Angeles where he worked as Chef de Cuisine at the original Spago. Cimarusti’s passion for and knowledge of fishing and fish, and his culinary education and experience, has helped him earn respect and accolades in his tenure as chef and owner of Providence in Los Angeles. Within its first year of business, Providence garnered a coveted James Beard nomination for “Best New Restaurant” in the United States for 2005-2006. In 2006 Gourmet Magazine named Providence as one of the top 50 restaurants in the US. Providence was awarded a Michelin Star in the Michelin Dining Guide in 2007.

Wanting to hone his classical French cooking skills, Cimarusti began working at Le Cirque where he rose to Saucier at the New York City institution. Cimarusti’s greatest influences were Le Cirque’s Chefs Sottah Khunn and Sylvain Portay. Their reverence for quality ingredients and refined technique can be seen in his menu at Providence.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

JOSIAH CITRIN

TOM COLICCHIO

Growing up in Los Angeles, Citrin discovered his passion for food through his family: his mother was a caterer and both grandmothers cooked. Citrin followed in their footsteps, moving to Paris after high school and working at Vivarois and La Poste. This invaluable experience formed the basis of his training.

Citrin mentors and trains younger chefs at Mélisse. He’s also a familiar face at the famed Santa Monica Farmers Market and hosts a bi-annual dinner at his restaurant in honor of the farmers. Citrin participates in many cooking and charitable events, including the Wolfgang Puck Cancer Society Event, Planned Parenthood, Special Olympics, Cystic Fibrosis and Cure Autism Now.

He returned to the United States in 1990 and began his career at Wolfgang Puck’s Chinois on Main and Granita in Los Angeles. Then, Citrin joined Patina and Pinot Bistro to cook alongside chef and restaurateur Joachim Splichal. It was here that Citrin met his future wife Diane.

Citrin’s honors include: “Top Ten New Chefs” by Food and Wine Magazine (1997) and “Rising Star Chef” by Restaurant Hospitality Magazine (1997). Citrin has traveled extensively as a Guest Chef for Crystal Cruises, in addition to being Guest Chef at the Four Seasons Singapore, the Rheingau Food & Wine Festival in Germany, the Naples, Florida Wine & Food Festival; Manresa Restaurant in Los Gatos. Citrin participated in the “Masters of Food and Wine” at the Highlands Inn in 2001 and 2005.

A heightened interest in French gastronomy and entrepreneurship led Citrin, Diane and fellow chef Raphael Lunetta to launch JiRaffe Restaurant in Santa Monica, a California French Bistro. His ongoing dream to operate a true fine dining restaurant led Citrin to sell JiRaffe to Lunetta and open Mélisse in 1999 with Diane. He partnered with Lunetta again in 2004 to open Lemon Moon, a casual New York-style eatery.

His first cookbook, “Think Like a Chef,” won a James Beard KitchenAid Cookbook Award in May 2001. Tom has also published “Craft of Cooking.”

Tom Colicchio, born in Elizabeth, New Jersey, spent his childhood cooking with his mother and grandmother. It was his father, however, who suggested he make a career of it. Tom taught himself to cook through Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, he made his debut at Evelyn’s Seafood Restaurant in Elizabeth.

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

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

After opening Craft and Craftbar in New York City, Tom opened Craftsteak at the MGM Grand in Las Vegas in July 2002. In spring 2003, ‘Wichcraft opened – a sandwich shop rooted in the same food and hospitality philosophies as Craft. ‘wichcraft, Craft and Craftsteak continue to open at locations around the country.

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

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

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

BILL CORBETT

CHRIS COSENTINO

Thanks to extraordinary drive and a nice twist of fate, Bill Corbett has risen rapidly among the nation’s top pastry chefs. After paying his dues as a dishwasher, line cook and kitchen manager at restaurants from Canada to Florida and New York, Corbett met acclaimed pastry chef Lincoln Carson. Carson offered him an apprenticeship, and under Carson’s tutelage, Corbett quickly developed the specialty that less than four years later earned him a spot as executive pastry chef at MICHAEL MINA. He now oversees a staff of six and the production of 19 different desserts each day in Mina’s San Francisco kitchen.

Corbett was next appointed pastry sous chef at Manhattan’s cutting-edge WD-50, where he learned specialized techniques from pastry chef Sam Mason. Corbett went on to sharpen his skills in executive pastry chef 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 fall 2007, Carson, now corporate pastry chef for Mina Group, tapped Corbett to lead the pastry program at MICHAEL MINA. Corbett jumped at the opportunity to work again with Carson and Mina’s two-Michelin-star team. Just six months after Corbett joined MICHAEL MINA, the San Francisco Chronicle increased the restaurant’s ranking to four stars. Critic Michael Bauer wrote, “Desserts have a sense of humor and end the meal on a light note… it’s a truly satisfying ending.”

Corbett was working the line at a small Brooklyn eatery in 2004 when a friend introduced him to Carson. That fortuitous encounter led to a long-term mentorship, turning Corbett on to pastry and giving him the technical foundation that transformed a casual occupation into a thriving career. Together, the two worked in the executive kitchens of B.R. Guest restaurants, managing pastry production for seven properties.

Quinto, or “fifth quarter” tasting menu.

Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into one colorful gastronomy. Creating good food was a family tradition, as Cosentino’s maternal ancestors, the Eastons, were the founders of Newport’s beloved Easton’s Sausage Company.

Yet this meat-loving chef does not ignore produce. “California is a giant garden,” he says. Indeed, he can be spotted at San Francisco’s Ferry Plaza farmers’ market every Saturday morning, rain or shine. His curiosity does not stop at the farm, and Cosentino is an avid researcher of cooking techniques, equipment, and culinary lore through the ages, which he is eager to share with his customers. “Everyday I have the opportunity to educate people, just as each day is ultimately an education for me,” he says.

Today, as executive chef of San Francisco’s Incanto, where he cooks in an earthy rustic Italian style, and as a co-creator of Boccalone, an artisanal salumi company, Cosentino is proving that a penchant for meats may just be hereditary. Cured, raw or roasted; traditional cut or offal, meat is his muse. Incanto’s lauded charcuterie selection, all cured inhouse, ranges from mortadella to fragrant fennel salame to a sweetbread terrine and an intense salt-cured pork liver. Cosentino also has an abiding passion for offal, and is currently at work on a definitive cookbook on the subject. At Incanto, he features offal on his daily changing menu as well as in an annual Head to Tail dinner, and in a Quarto

One weekend while working at a gala event in Napa Valley, Cosentino found himself cooking alongside Jean-Louis Palladin. The meeting formed into a friendship that lasted until Palladin’s death, and deeply influenced Cosentino’s outlook on cooking. “Jean-Louis taught me never to cook for reviews, but for my diners and myself,” he says. An avid hunter, Palladin also taught him to be realistic and respectful about the path an animal takes from farm or forest to plate, sparking his interest in offal cooking.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

GINA DEPALMA

TRACI DES JARDINS

Born in New York and raised in Fairfax, Virginia, Gina DePalma credits her close-knit Italian family for instilling a love and understanding of good food simply prepared from the best of ingredients.

to Italy to reconnect with friends and family, and renew her love of Italian culture and cuisine.

Ms. DePalma has appeared on the Food Network and her work has been featured in The New York Times, The Daily News, New York Magazine, Gourmet, Chocolatier, Pastry Art and Design and Food & Wine, as well as contributing to The Babbo Cookbook by Mario Batali (2002, Clarkson Potter Publishers). Her first cookbook, Dolce Italiano: Desserts from The Babbo Kitchen, was published by W.W. Norton & Co. in 2007. Chef DePalma has received five consecutive nominations from the James Beard Foundation as Outstanding Pastry Chef (2002-2006), and in 2005, she was named one of the Ten Best Pastry Chefs in America by Pastry Art & Design Magazine. She currently resides in Park Slope, Brooklyn and Rome, Italy.

Her training began at home in the kitchens of her mother and grandmother, and continued with her graduation from the professional culinary program at the former Peter Kump’s New York Cooking School (now the Institute of Culinary Education) in 1994. A career in pastry was not her original intention, but after completing an apprenticeship in the pastry kitchen of Chanterelle, she soon found her calling. She went on to work for over two years in the pastry department of Gramercy Tavern, and then became the Pastry Chef of The Cub Room in Soho before being hired by Chef Mario Batali to open Babbo Ristorante and Enoteca in 1998. In the Babbo kitchen, her creativity shines forth through the marriage of seasonal, regional ingredients and traditional Italian desserts. Chef DePalma travels frequently

Traci has made Jardinière one of the most sought-after reservations in San Francisco, earning a great number of accolades for her French-California cuisine. The James Beard Foundation Award in 2007 for “Best Chef: Pacific,” the James Beard Foundation’s “Rising Star Chef of the Year,” Food & Wine’s “Best New Chef,” and San Francisco Magazine’s “Chef of the Year.” Jardinière was nominated as “Best New Restaurant” by the James Beard Foundation, and has been listed as one of the “Top 100 Restaurants” in the Bay Area by the San Francisco Chronicle each year since opening.

Traci Des Jardins was raised on a farm in California’s San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. The Des Jardins dinner table featured items from the garden and the land in dishes reflecting her family’s Mexican and Louisiana-French heritage. Though she never had a job in a restaurant before, she convinced Joachim Splichal, then at 7th Street Bistro in Los Angeles, to hire her. In Splichal’s kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France, where she apprenticed with legendary chefs including Alain Ducasse, and Alain Passard.

In 2004, Traci opened Mijita Cocina Mexicana in the Ferry Building, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican flavors of her youth. She also serves as managing chef for Acme Chophouse, a modern steakhouse that features naturallyraised meats and poultry, locally-caught fish, and produce from local organic farms.

Upon her return to the United States, Traci worked with Drew Nieporent at Montrachet in Manhattan before returning to Los Angeles as the opening chef de cuisine of Splichal’s Patina. After moving to San Francisco, Des Jardins helped open Aqua. In 1993, she became the executive chef of Rubicon.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

PATRICK DURANT

DAVID DURON

Patrick Durant grew up in South Carolina, frequently visiting historic spots and quaint cities as well as coastal communities all over the south. These visits fostered a love and appreciation for architecture and design. At the age of fourteen and needing to earn some spending money, he found his way into the kitchen of a small upscale restaurant, and the seeds for a lifelong passion for cooking were sewn. Durant acquired new skills. Nevertheless, for a while he thought his future might be in the arts and after high school he enrolled in the Graphic Design program at the University of South Carolina. Needing money to support his college life, Durant landed a job with a popular local restaurant and from then on, his future path was set. Much as he loved the arts, it was in the kitchen that he felt most at home.

Raised on the Monterey Peninsula on the Central California Coast, Chef David Duron’s culinary career began while still in high school working as an all around line cook at a local Hotel. In 1992 David enrolled in the California Culinary Academy (San Francisco) to expand his cooking interests and, after graduating in 1994, was hired at The Inn at Spanish Bay at Pebble Beach Resorts.

Working under the tutelage of Chef de Cuisine Drew Previti of the Bay Club Restaurant, he acquired the finesse of a fine dining restaurant and the high quality of three-star Michelin Chef Gualtiero Marchesi. Chef Duron than moved into the Banquet arena working under Chef Rod Uncangco in 2000 as Banquet Sous Chef before being promoted to Banquet Chef in 2004.

Durant began traveling all over the east coast, staying for short periods in many different spots and working with many talented people in the industry. Eventually he moved to San Francisco and from there to Las Vegas and the opening of the Bellagio resort. This experience afforded him the luxury of working with several world renowned chefs and gave him the opportunity to learn different techniques from all over the world.

Chef Duron’s banquet culinary responsibilities range from day to day events both on and off the resort to major worldclass functions including the world’s premier celebration of the automobile at the annual Pebble Beach Concours d’Elegance, and one of the finest epicurean lifestyle events in the country -- Pebble Beach Food and Wine.

As chef de cuisine at Stillwater Bar and Grill, Durant is building the restaurant’s reputation as being the premier choice for seafood on the Monterey Peninsula. He puts his mark on the creative cuisine by using the freshest local ingredients mixed with old world spices.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

TODD ENGLISH

Todd English began cooking at the age of 15. At 20, he attended the Culinary Institute of America. He continued to hone his craft with Jean Jacques Rachou at New York’s La Côte Basque and then, in Italy, apprenticed at Dal Pescatore in Canto Sull O’lio and Paraccuchi in Locando D’Angello. Todd’s own Italian heritage helped him develop his unique style of cooking. As Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts, he garnered high praise from both the press and the public.

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

English also operates several other restaurants around the country including Figs, Tuscany, Bonfire, KingFish Hall, Fish Club, Riche and 528, a jazz club.

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

In Spring of 1991, English was named National Rising Star Chef by the James Beard Foundation. The James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. In 2001, English was awarded Bon Appetit’s Restauranteur of the Year award and was also named one of People Magazine’s 50 Most Beautiful People. Todd has recently been named to the James Beard Foundation’s “Who’s Who in Food and Beverage in America.”

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

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

MARK ESTEE

DEAN FEARING

At Moody’s Bistro & Lounge, Mark Estee serves local, organic and sustainable products from producers whom he has cultivated personal relationships with. “I was fortunate enough to travel to Iowa with Bill Niman to cook for Paul Willis and the many proud hog farmers that supply Niman Ranch.”

to serve as their private chef while they vacationed at Lake Tahoe.

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

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

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

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

Chef Estee’s most notable audience was in his own restaurant: in February 2003 then again in 2004, when he was called upon by Sir Paul McCartney and Heather Mills

The son of a Kentucky innkeeper, Fearing grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He uses and treasures their recipes, and they remain one of the most important inspirations of his culinary life. A graduate of the Culinary Institute of America, he can be seen these days in Fearing’s wearing a crisp white chef’s coat with colorful boot embroidery, blue jeans and custom-tooled Lucchese cowboy boots. When not in the kitchen, he is often found strumming his vintage Fender Telecaster guitar, with his all-chef alternative-country band The Barbwires. He also spends his spare time searching the countryside for culinary inspiration. The rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game of Texas play a major role in his everchanging cuisine.

Chef/partner Dean Fearing has developed one of the hottest restaurant concepts across the country with his namesake restaurant Fearing’s. Named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine shortly after opening, and then receiving continued praise from The New York Times, Newsweek, Texas Monthly. A James Beard Foundation nomination for “Best New Restaurant,” with distinct dining venues, a spectacular farm-to-market seasonal menu, and the personal presence of Fearing himself, Fearing’s has created quite a buzz. Long known as the “Father of Southwestern Cuisine” and now the creator of a new generation of highly-flavorful dishes, Chef Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing’s in August 2007 at The Ritz-Carlton, Dallas. With his personal vision and design, the lively, comfortable restaurant offers seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a hugely popular interactive display kitchen offering ringside seating for true foodies.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL GINOR

CHRISTOPHE GROSJEAN

Michael was born in Seattle, Washington. He is a graduate of Brandeis University and holds an MBA from New York University. After four years on Wall Street as a Senior VicePresident with David Lerner Associates, and having been born to Israeli expatriates living in America, in 1988 Michael joined the Israeli Defense Forces. He served as a Captain in the Gaza Strip, as a patrol commander and as the Israeli Defense Forces spokesman. It was in Israel that Michael discovered the potential of modern-age Foie Gras processing and the possibilities of total and comprehensive production.

Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute. Michael has served as Honorary Event Chairman for the Spinazzola Foundation and the Cystic Fibrosis Fund. In May 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honored with the 1997 Angel Award from The James Beard Foundation for dedication, contribution and foresight.

Christophe Grosjean is executive chef at L’Auberge Carmel, the intimate hotel and restaurant in the heart of Carmel-by the Sea. Grosjean brings a lifetime of personal and professional experience to the position, with culinary roots that lie in Franche-Comté, France, where his grandmother taught him to love the land, embrace great food and love your family. “I can clearly remember helping her in the kitchen when I was six years old.”

Hudson Valley Foie Gras has received numerous accolades including: 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, Hudson Valley received the Five Star Diamond Award from the American Academy of

His cookbook, Foie Gras…A Passion, was published in September, 1999 and received the Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.

In 2000, Christophe moved to the Monterey Peninsula and joined the team at Bernardus Lodge under executive chef Cal Stamenov. By 2003, Christophe had secured the chef de cuisine position at the highly acclaimed restaurant Marinus at Bernardus Lodge. While continually growing his

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

By 1998, his company distributed its moulard duck products through a network of 75 domestic distributors extending throughout the world.

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skills and palate he developed his own personal style. “I believe that if you respect the seasonality of local ingredients and build strong relationships with local farmers, foragers and fisherman, you can’t go wrong.” he says. “As executive chef of L’Auberge Carmel, I will be able to fuse my French heritage with California’s inspiring array of ingredients.”

Throughout his culinary career, Christophe’s focus has remained the same; to create dining experiences that are remarkable and unforgettable. His vibrant personality and creativity are well-matched at L’Auberge Carmel, which has consistently won highest praise from food writers nationally and locally. “Taste is built from memories; when I put a new dish together, I recall the smell, taste, texture, and temperature of a dish I’ve eaten in the past that may have the same ingredients. Those memories help me build the layers of a new dish.”

With these lessons he went off to culinary school at age 16. Grosjean’s ambition led him to cook throughout France’s distinctive regions, and work under some of France’s best restaurants including the 1-star Michelin-rated Abbaye de Sainte Croix, 2-star Michelin-rated Chabichou and 3-star Michelin-rated Le Jardin des Sens.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

JOHN HUI

DANIEL HUMM

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

“Food Network Challenge,” where he competed against other award-winning pastry chefs. Hui’s impressive list of accolades includes nine American Culinary Federation awards, three Culinary Olympic Gold & Silver Medals from Germany, the 2003 Antonin Careme Medal and the 2002 Las Vegas Chef of the Year. He was also inducted into the American Academy of Chefs in 2004 and he currently serves as the ACF Western Regional Competition Coordinator, Coach and Manager of the Las Vegas Culinary Team 2004/2008. He is an ACF Certified Executive Pastry Chef, member of the Academy of Chefs and a Culinary Competition Judge with the American Culinary Federation.

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

Hui graduated from San Francisco City College where he majored in hotel and restaurant management, with a special emphasis in baking and cooking. He also completed advanced classes in sugar blowing, pulling and casting at the Albert Uster Teaching Center in Gaithersburg, Maryland.

Due to his vast knowledge and expertise in pastry creation, Hui has received numerous awards and medals, as well as having appeared in several food magazines, cookbooks and cooking shows. He recently appeared on the Food Network’s

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Chronicle, James Beard Foundation nominee for Rising Star Chef in both 2004 and 2005, and inclusion on the Best New Chefs 2005 list by Food & Wine Magazine.

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

In 2006 Chef Humm became Executive Chef at Eleven Madison Park in New York City. Here he continues to develop his culinary style, rooted in Provence. His sophisticated dishes emphasize purity, simplicity, and seasonal flavors. Under Daniel’s leadership, Eleven Madison Park received its first Three Star review from the New York Times in January 2007.

Daniel accepted his first Executive Chef Position at Gasthaus zum Gupf, in the Swiss Alps. There, he earned a Michelin Star and was named “Culinary Discovery in Switzerland 2002” by Gault Millau.

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

In 2003 Daniel moved to the United States and settled in San Francisco as Executive Chef at Campton Place. He garnered attention for his innovative interpretation of contemporary French cuisine, with accolades such as Four Stars and 2004 Rising Star Chef from the San Francisco

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

JEAN JOHO

DOUGLAS KEANE

Chef J. Joho entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen. He began formal training as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’ill in Alsace, France, and continued cooking in France, Italy and Switzerland. By the age of 23, Joho was the chef at a Michelin two-star restaurant.

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

Joho co-founded the Corner Bakery concept and launched Eiffel Tower Restaurant in Las Vegas’ Paris Hotel. The restaurant is regarded as the crown jewel in Paris Las Vegas’ collection of nine restaurants.

Chef Joho was inducted in the James Beard Foundation’s Who’s Who in American Food and Wine. Among his accomplishments, Chef Joho was named the James Beard Foundation’s “Best American Chef: Midwest,” and Bon Appetit’s “Best Chef of the Year.” He has also received the Robert Mondavi “Culinary Award of Excellence” and has developed the wine list for Everest, which The New York Times and USA Today credited as having “the country’s best selection of Alsace wine.”

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

In 1986 Chef Joho opened Everest on the 40th floor of the Chicago Stock Exchange, earning Five-Diamond ratings from AAA and the Mobil Dining Award, and top ratings from Maîtres Cuisiniers de France. In 1995, Chef Joho presented Chicago with Brasserie Jo - the city’s first authentic brasserie - and was honored with the James Beard Foundation’s “Best New Restaurant Award.” A second

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

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half stars for his cuisine in a glowing review.

Douglas Keane’s interest in cooking developed when he was a boy helping his mother in their Michigan kitchen. That kitchen experience led him to enroll at Cornell University’s prestigious School of Hotel Administration, during which an apprenticeship took him to San Francisco’s Ritz-Carlton Hotel, where his considerable culinary skills began to shape his career.

In 2003, Keane opened Market in St. Helena with friend Nick Peyton, who ran the front of the house while Keane handled the cooking. Again collaborating with Peyton at Cyrus, Keane specializes in an ambitious culinary style he refers to as “contemporary luxury” cuisine, which has a strong classic French foundation layered with contemporary global accents and an emphasis on seasonality.

After graduating, Keane headed to New York to cook at The Four Seasons, eventually working his way up to Sous Chef. He next spent a year at Lespinasse under the direction of Gray Kunz. The renowned Kunz, a traditionalist unafraid of innovation, was Keane’s single greatest culinary influence. But California beckoned again and Keane returned to San Francisco to serve as chef de cuisine at the highly touted Jardinière. He then took a leave of absence to serve as opening sous chef at acclaimed Restaurant Gary Danko. It was there he forged a friendship with his Cyrus partner, Nick Peyton. Keane returned to Jardinière as Executive Chef, where in 2002 he was honored by the San Francisco Chronicle as a “Rising Star Chef” and earned three-and-a-

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

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

HUBERT KELLER

DAVID KINCH

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

In 2004, Chef Keller expanded his operations to Las Vegas, opening a second Fleur de Lys Restaurant in Mandalay Bay. That same year, Chef Keller tried his hand at a casual restaurant, developing a revolutionary new concept of upscale burgers at The Burger Bar, at Mandalay Place. His Burger Bar Restaurants continue to open in San Francisco and beyond. His other restaurant in St. Louis is Sleek, a Steakhouse. The reality show Top Chef hailed Keller’s debut at Fleur de Lys. In 2006 Chef Keller was the featured chef and judge for the first episode. He then appeared in further episodes throughout the first and second seasons of the program.

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

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

Schweizer Stuben in Wertheim, Germany, then at the renowned 3-Star L’Esperance in St. Pere-sous-Vezeley, France with Chef Marc Meneau. Kinch completed his international training with a position at Pedro Subijana’s Michelin 2-Star Akelare in San Sebastian, Spain. Upon his return to San Francisco in 1993 David worked as executive chef at the famous San Francisco landmark, Ernie’s Restaurant.

David Kinch began his culinary career in 1981, graduating from Johnson and Wales Culinary Academy in Rhode Island. Kinch traveled to New York where he became sous chef at Hotel Parker Meridian, and later executive chef at La Petite Ferme, a small country French restaurant in the city. In 1984 Kinch left New York to develop his skills in Beaune, France where he worked under Marc Chevillot at the Hotel de la Poste.

Kinch’s own restaurant Manresa in Los Gatos, California, showcases inventive cuisine influenced by French and modern Catalan cooking. Manresa’s biodynamic vegetables are grown exclusively for Manresa at Cynthia Sandberg’s Love Apple Farm in the Santa Cruz mountains and harvested in the morning for the evening menu. Manresa has set a new benchmark for California cuisine into the 21st century.

Kinch returned to New York City in 1985, cooking at the Quilted Giraffe, one of the few New York Times 4-Star restaurants. Kinch traveled to the Hotel Clio Court in Fukuoka, Japan where he played an integral part in the creation of a contemporary American restaurant. Kinch returned to the United States and accepted an executive chef position at Silks Restaurant in the Mandarin Oriental Hotel in San Francisco.

Kinch and his restaurant Manresa have won top accolades, including two Michelin stars, and four Mobile stars, as well as honors from Gayot, Zagat and countless newspapers and magazines.

Kinch’s culinary curiosity led him on a two-year trip around the world. During this time, he cooked at Michelin 2-Star

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTOPHER KOSTOW

JOSEPH LENN

A Michelin-starred chef before the age of 30 and named a 2008 Rising Star Chef in the San Francisco Chronicle, Christopher Kostow takes a thoughtful approach to food that belies his age. Masterfully blending contemporary French cuisine with the farm-to-table tradition, Christopher creates a transcendent experience for diners every night at The Restaurant at Meadowood.

Christopher left his position at George’s and went to France. He landed in kitchens far and wide, from a Paris bistro to Michelin-starred Le Jardin des Sens in Montpellier to the village of Salon-de-Provence.

Christopher then moved to San Francisco where he worked as sous chef under Daniel Humm at the award-winning Campton Place Restaurant. From there, he became top toque at Chez TJ in Mountain View for two years, garnering the restaurant many accolades including two Michelin stars and a coveted spot on Food & Wine’s list of Top Ten Dishes of the Year in 2007. Since arriving at Meadowood in February 2008, Christopher has introduced dishes that draw on the bounty of the seasons while taking a disciplined approach to modern French fare. Guided by the pure flavors of the highest-quality ingredients, Christopher also leaves room for inspired spontaneity.

Though Christopher has always had a passion for food, this Chicago native passed much of his youth cooking for friends and brushing off suggestions he pursue a serious career as a chef. It was only after earning a bachelor’s degree in philosophy from Hamilton College in New York that Christopher knew his calling. Relocating to San Diego in 1999, he caught the eye of the area’s foremost chef, Trey Foshee. After just a few months at the acclaimed George’s at the Cove, Chef Foshee gave Christopher the opportunity to create his own dishes. The intensity and discipline of the kitchen was a welcome challenge for Christopher, who worked his way up the ranks.

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During his time in culinary school, Joseph completed an internship at Blackberry Farm. Joseph returned to Charleston to work at the Peninsula Grill with Chef Bob Carter while he finished school. Three years later, Joseph assisted Chef Sean Brock in opening The Hermitage Hotel in Nashville, where he worked for two years honing his creative talent. During this time, his deep love for east Tennessee brought him back to Blackberry Farm again and again, assisting in cooking schools and special events.

Joseph Lenn, Chef de Cuisine of the Main House at Blackberry Farm, leads his culinary team in providing the Foothills Cuisine for which Blackberry has come to be known. The Main House Restaurant offers a relaxed and familiar experience in the original homestead on the 4,200 acre property. Blackberry Farm was named a Relais Gourmand restaurant in 2005 and has been praised for its culinary, farming, and wine programs in Food Arts, Bon Appétit, Gourmet, Food & Wine, Zagat and Wine Spectator.

Joseph joined the Blackberry Farm team in 2005, and has recently reopened the Main House Restaurant as Chef de Cuisine. Joseph is thrilled to have the opportunity to work in such a location in which the gardens and farm products of the Farmstead are available to him every day.

Inspired by his mother and grandmother from a young age, Joseph sought a career in the culinary world. His training started in the butcher shop at a local independent grocery store of his Tennessee hometown. Quality ingredients were of the utmost importance there, and Chef Lenn learned that the best food comes from the best product. This thought led Joseph to culinary school at Johnson and Wales in Charleston, South Carolina, where he was able to hone his skills in the kitchen.

His motto says it all, “Live and cook simply. Eat grandly.”

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL MINA

ARTURO MOSCOSO

Born in Cairo, Egypt and raised in Ellensburg, Washington, Mina has had a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.

Mina’s culinary and business vision led to the founding of his own company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened six concept restaurants: Michael Mina in San Francisco, Arcadia in San Jose, Stonehill Tavern in Dana Point, Seablue at MGM Grand in Las Vegas and Seablue in Atlantic City as well as Stripsteak at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of Michael Mina Bellagio (formerly Aqua Bellagio) and Nobhill at MGM Grand, both in Las Vegas. Mina Group has also opened Bourbon Steak and Saltwater in Detroit, Bourbon Steak in Miami and Bourbon Steak in Scottsdale.

Mina collaborated with executive chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco.

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

Under the direction of Morrone, Mina created a complete dining experience – training the entire kitchen staff personally and refining the menu as the chef de cuisine. Aqua opened to rave reviews and national acclaim in 1991. Mina served as Aqua’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.

in Orlando and was promoted to sous chef after just six months. After relocating to California to be near family, Arturo became a sous chef for the Kimpton Restaurant Group.

Arturo Moscoso comes to Pèppoli at The Inn at Spanish Bay, Pebble Beach having put in years at some of the most celebrated restaurants in Italy, as well as the Bay Area. Arturo acted as sous chef at Kuleto’s Trattoria in San Francisco for two years, and was promoted to Spledido’s, where he worked as sous chef under Chef Giovanni Perticone and was part of the team that won the James Beard Award in the year 2000.

Italy’s rich traditions, culture and cuisine are embraced at Pèppoli, Pebble Beach. Authentic Tuscan-style dishes are paired with the widest selection of Antinori wines outside of Tuscany. Pèppoli takes its name from one of the wine estates of Marchese Piero Antinori, who has been called “the most important winemaker in Italy.”

In 2002, Arturo decided to hone his Italian culinary skills. He enrolled in a Master Culinary Course in Italy, where he graduated first in his class. While in Italy, he worked and studied in Michelin Three Star restaurants, such as Tre Gigli all Incoronata in Lodi, Italy. Upon returning to the United States, Moscoso searched for an establishment that shared his passion and vision of Italian cooking. He found that in Pèppoli.

Arturo began his culinary career in the United States in 1995, when he moved to Orlando, Florida from Napoli, Italy. He worked as a line cook for Davgar Restaurant Group

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

ORLANDO PAGAN

DAVID PASTERNACK

Orlando Pagan is chef de cuisine of Silks restaurant, the heart of Mandarin Oriental, San Francisco’s highly regarded dining program. Prior to joining the Silks kitchen team, Orlando was associated with two of San Francisco’s most notable restaurants; Ducca, a three-star restaurant cited by the San Francisco Chronicle as among the top ten restaurants in San Francisco, and Restaurant Gary Danko, the famed Mobil five-star restaurant. Before moving to San Francisco Orlando worked as sous chef at Bizcaya Grill at the Ritz-Carlton Coconut Grove, one of the most recognized and awarded fine-dining restaurants in Miami, Florida. He has a bachelor’s degree in science of culinary arts from Johnson and Wales University.

the challenging environment and boundless creativity that initially drew him to the restaurant business. “I know that there are creative chefs everywhere but to find myself in San Francisco was a real thrill,” he continues. “San Francisco is the food and wine capital of the country and the restaurants here must satisfy a very sophisticated clientele. They expect the freshest ingredients, seasonal variety and perfect execution from both the kitchen and from the wait staff. That is why I like it here.”

Orlando assumed the position as chef de cuisine of Silks after the departure of former chef de cuisine Joel Huff. “Joel was a great inspiration to me and we worked closely together, says Orlando. While the menu today at Silks is different than what it was, I strive to keep a sense of liveliness and spontaneity at all times.”

A native of Puerto Rico, Orlando was first influenced by the cuisine of the island. Puerto Rican cooking is somewhat similar to both Spanish and Mexican cuisine, but is unique, blending Spanish, African, Ta, and American influences.

working in New York restaurants – the likes of Bouley and Picholine, among others – before opening Esca with Mario Batali and Joseph Bastianich. He has appeared on Good Morning America, Today, CBS This Morning, Martha, and other national media.

Dave Pasternack is the Executive (and working) Chef of the famed seafood restaurant Esca on West 43rd Street in Manhattan and received the 2004 James Beard Best Chef: New York City. He grew up close to the South Shore of Long Island New York, and developed his love for the sea – and for fishing – at an early age.

His first cookbook, “The Young Man and the Sea,” cowritten with Ed Levine and Christopher Hirsheimer, was published last year and is full of seafood cooking secrets and recipes.

Esca (meaning “bait” in Italian) opened in 2000 and Pasternack quickly became known for introducing New Yorkers to the delicately seasoned raw-fish combinations known as crudo, the restaurant’s Italianized version of sashimi. Frank Bruni, New York Times restaurant critic gave Esca three-stars in 2007 and said that Chef Pasternack enjoys “some preternatural rapport with the sea’s creatures, an extrasensory insight” and that he can “tease out their greatest performances.” Bruni continued, “He’s an honestto-God fisherman, in love with the ocean, and Esca is his ongoing ode to it.”

Wrote Ruth Reichl in Gourmet “Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure.”

Pasternack went to culinary school at Johnson & Wales University in Providence, R.I. and spent two decades

While beginning his career in Miami, it was first at Restaurant Gary Danko and then Ducca where he found

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

CINDY PAWLCYN

CLAUDINE PÉPIN

Cindy Pawlcyn, a pioneer in the development of wine country cuisine, is the owner of three of Napa Valley’s beloved restaurants: the legendary Mustards Grill, the eclectic Cindy’s Backstreet Kitchen and her most recent creation, the West Coast seafood house Go Fish. Since Mustards opened in 1983, Pawlcyn has been involved in the creation of over a dozen new restaurants in the Bay Area including, Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse and Tra Vigne. Born in Minneapolis, Minnesota, Pawlcyn grew up in an accomplished culinary family.

Pawlcyn began her career in the kitchen of the Pump Room in Chicago. She went on to cook in various other esteemed restaurants in both the windy city and Minneapolis before moving to California in 1980 to take a job at McArthur Park.

Pawlcyn entered Napa Valley’s burgeoning restaurant culture as the opening chef at Meadowood in St. Helena and then joined Bruce LeFavour at his acclaimed Rose et LeFavour. With extensive kitchen leadership and regional culinary expertise, she launched Mustards Grill in 1983, her now landmark and legendary restaurant.

At 13, Pawlcyn was working at a local cooking school and equipment store and helping in her mother’s kitchen. She ran a catering business through high school, and went on to earn a degree in hotel and restaurant management from the University of Wisconsin-Stout. She further augmented her formal training by taking courses at Le Cordon Bleu and La Varenne in Paris.

She has been twice nominated for the James Beard award for Best Chef in California. She is the recipient of the Robert Mondavi Award for Culinary Excellence, the Fine Beverage and Food Federation’s Career Achievement Award, and she serves as an ambassador for the National Egg Board. She has authored three cookbooks: The James Beard Award winning Mustards Grill Napa Valley Cookbook; Fog City Diner Cookbook; and Big Small Plates.

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pairing for both the French Culinary Institute and the Sommelier Society in New York.

Many of you have watched Claudine Pépin in partnership with her father, world-renown chef Jacques Pépin, preparing delicious meals and sharing cooking techniques on “Jacques Pepin’s Kitchen: Cooking With Claudine” and “Jacques Pepin’s Kitchen: Encore With Claudine.” All three of their public television shows have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including “Cooking Live with Sara Moulton” and “Good Morning America.”

In 2002, Claudine was named “Woman of the Year” by the Academie Culinaire de France – Filiale des Etas Unis.

She and her husband, Chef Rolland Wesen, have a daughter, Shorey Evelyn and reside in Denver, Colorado. She is partnered in A Cook’s Kitchen, a small hands-on cooking school. Classes focus on simple techniques not bound by the limitations of a recipe, so students can tackle new challenges in the kitchen with confidence. A Cook’s Kitchen is not structured like a traditional cooking, but rather provides a casual and fun way to learn, in a setting much like the home kitchen. It is a place to have fun, learn a little and get together with friends, both new and old.

With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She worked for two years as the ‘onpremise’ New York Metropolitan Manager for the Artisans and Estates and Kendall-Jackson group of California wineries, while also appearing with Food Network’s “Live” appearing nationally. She spent two years as the ‘Brand Ambassador’ for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine

She continues to do television with her Father, Jacques, and will be the host of a new series entitled “The Zen of Taste” which was filmed on location in Hong Kong.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

SYLVAIN PORTAY

RESSUL RASSALLAT

A native of Evian-Les Bains, France, Chef Portay began his career in 1976 as an apprentice with Chef Jean-Louis Palladin at La Table des Cordeliers in Condom, France. Two years later he moved to Chef Palladin’s Jean-Louis Restaurant at Washington, D.C.’s Watergate Hotel. In 1980, Chef Portay returned to France, spending the next decade working alternately with Chefs Jacques Maximin at the Negresco Hotel Le Chantecler restaurant and Alain Ducasse at the Hotel Juana La Terrasse restaurant.

The Dining Room is one of only 13 restaurants in North America to earn the coveted Mobil Five Star award, and has continuously earned AAA’s Five Diamond rating since 1996.

In the Summer of 2004, chef Portay joined the Alain Ducasse Group to work as a corporate chef representing Alain Ducasse’s standards in the management of the kitchen.

He was in charge of the opening of Mix in Las Vegas restaurant in December 2004, receiving one Michelin star in 2007.

In 1987 he moved to Monte Carlo’s Le Louis XV as chef de cuisine under Alain Ducasse. In 1990, the restaurant received the Michelin three-star.

He opened the Adour restaurant at the St Regis hotel in New York in February 2008, receiving two Michelin stars, the Benoit Bistrot in New York in April 2008 and in September 2008 the Adour restaurant at the St Regis hotel in Washington DC.

From December 1992 to June 1996, Sylvain Portay was executive chef at New York’s famed Le Cirque. From September 1996 to Summer 2004 he worked as the chef at the Dining Room restaurant at The Ritz-Carlton in San Francisco.

Western styles of cuisine, in addition to specialty desserts, breads and pastries. Incorporating surprising culinary twists to his dishes, Rassallat favors contemporary French cuisine with Mediterranean flavors from Sicily, Greece and Lebanon. His new menu at Club XIX features Mediterranean flavors and showcases fresh ingredients from local suppliers, including organic farmers and local fisherman.

Rassallat brings to Club XIX more than 20 years of experience at award-winning hotels and restaurants across the globe. Most recently, he was Chef at the Garden Restaurant at the Four Seasons Hotel, Beverly Hills. Earlier, he showcased his culinary talents at a variety of prestigious restaurants, including the five-star L’Orangerie Restaurant in Los Angeles, the world-famous Four Seasons Hotel George V in Paris and Dux Restaurant at the Peabody Hotel in Orlando.

Signature dishes on his menu include: Rock Lobster Mediterranean Langoustine; Rack of Lamb baked in clay and carved tableside; Roasted Atlantic Cod with braised artichoke and apricot chutney with aged sherry and aromatic lime broth; and Caramelized Milk Fed Veal Chop with herbs and mushrooms.

An honors graduate of the Culinary Institute of America, Rassallat has extensive experience in the culinary arts and currently serves as a member of the American Culinary Foundation. He recently participated in The Bon Appétit Culinary and Wine Focus Beverly Hills, a weekend-long culinary extravaganza featuring some of the country’s most celebrated chefs and entertainment personalities paired with the dynamic culinary talents of Los Angeles and Southern California.

Chef Ressul Rassallat was invited to cook at the James Beard House in New York City alongside Winemaker Bruno Eynard of France’s Château Lagrange. Rassallat designed a French-influenced menu to complement a selection of recent vintages from the esteemed grand cru winery.

Rassallat’s expertise encompasses classic Italian, French and

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

RICHARD REDDINGTON

JERRY REGESTER

As Executive Chef at REDD, Yountville’s highly regarded restaurant, Richard Reddington offers a contemporary interpretation of wine country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his 15-year epicurean journey.

Returning to California, he helped open Spago Beverly Hills as sous chef, before joining Chapeau in San Francisco, where he was named “Rising Star” by The San Francisco Chronicle’s Michael Bauer. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000, he was drawn to Napa Valley where he began a four-year tenure as executive chef at the landmark Auberge du Soleil. He was voted “Best Rising Chef” by San Francisco Magazine in 2003. After leaving Auberge du Soleil in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant.

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

Reddington’s REDD opened in November, 2005. It’s refined yet approachable food perfectly complements Napa Valley’s bountiful array of wines. The 90-seat restaurant features a bar and indoor and outdoor dining in a relaxed contemporary setting designed by New York architects Asfour Guzy.

He began his career working for Roland Passot at San Francisco’s renowned La Folie in 1990, later moving to Postrio before heading east to David Burke’s Park Avenue Café in New York City. 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 in New York.

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Executive Chef Philip Jeanty. In 1995, Jerry relocated to Carmel, California where he was Chef de Cuisine under Cal Stamenov at the Pacific’s Edge restaurant at The Highlands Inn, home of the internationally acclaimed Masters of Food and Wine event. His recipe for “Bacon, Lettuce, and Tomato Soup” garnered him first prize at the annual Carmel Tomato Fest.

In April of 2008 InterContinental, The Clement Monterey located on Cannery Row named accomplished chef Jerry Regester to the position of Executive Chef. In his role, Jerry oversees The C Restaurant, Banquet Operations and the ToGo window. Jerry’s focus is on using organic ingredients and adhering to the Monterey Bay Aquariums Seafood Watch Program. He describes his cooking style as rustic elegance with refined flavors, and his stellar culinary pedigree made him a natural choice for the position. “Great cuisine starts with great ingredients, and as Executive Chef at The Clement that will be my focus Regester says.

Regester was Executive Sous Chef at The Lodge at Pebble Beach, and spent three years as Chef de Cuisine at Stillwater Bar and Grill, where he redesigned the restaurant to focus on sustainable seafood and local ingredients with a seasonal changing menu. At Cielo Restaurant at Ventana Inn and Spa in Big Sur, Jerry created the menu anew every day. Born and raised in the Northeast, Jerry began his career training at the New England Culinary Institute, where he graduated in 1991.

Most recently Regester was the Executive Chef of the first Pebble Beach Food and Wine Event and prior to that was the Executive Chef at Wente Vineyards running a daily changing menu that emphasized on wine and food pairings. In the beginning of his career in the early 1990s, Regester worked under renowned chef Jeff Buben at Washington D.C.’s famed three-star Occidental Restaurant. Jerry then followed his passion for food and wine west to the Napa Valley to work at Domaine Chandon as Sous Chef under

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

ERIC RIPERT

Eric Ripert is grateful for his early exposure to two cuisines— that of Antibes, France, where he was born, and to Andorra, where he moved as a young child. At the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin threestarred Jamin under Chef Joel Robuchon.

The Michelin Guide honored Ripert and Le Bernardin with 3 stars in 2005, 2006 and 2007. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last seven consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation named Ripert “Outstanding Chef in the United States.”

In 1989, Ripert worked under Jean-Louis Palladin as souschef at Jean Louis in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s souschef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin.

Ripert has served as guest judge on Bravo’s Top Chef for two seasons. In fall 2008, Ripert published his second book The Le Bernardin Cookbook with Artisan.

In 1995 Ripert earned a four-star rating from the New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars. In 2007, GQ named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 stars.

Ripert is the Chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

CARLOS SALGADO

After graduating from California Culinary Academy in San Francisco just three years ago, Carlos quickly found his calling in pastry. Just out of school, he joined Vernon Morales’ cutting-edge Winterland, where he was Pastry Assistant to Boris Portnoy before stepping into the role of Pastry Chef. “It was a crash course in the uncharted territory of modern American Patisserie.” It was here that he learned about technical precision and the rigorous approach to understanding ingredients that would drive his creative, yet restrained style of dessert cuisine.

Carlos Salgado is Pastry Chef at Daniel Patterson’s acclaimed Coi, in San Francisco. Having joined the restaurant shortly after its opening, Carlos took over the dessert and bread program two years ago and has in that time helped earn top honors from The Michelin Guide, The New York Times, the San Francisco Chronicle and dozens more publications. Carlos began his culinary career as soon as he could walk. In the kitchen of his family’s Mexican restaurant; “I learned about browning and coagulation without realizing.” Although he started a successful technology career at 16, he later turned his attention to his first profession; “I rediscovered the exciting complexity of organic matter. Cooking was not a simple science or a solved problem - as I had thought - but a complex discipline that collided together everything that mattered to me. When it came time to do it for myself, I found I knew how to hold a knife, julienne, how to tell doneness by touch.”

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL SCHULSON

RON SIEGEL

Michael Schulson began honing his culinary skills at a young age, watching his mother and grandmother in the kitchen during his childhood in Long Island, New York. He attended the Culinary Institute of America and while in school interned at the Park Avenue Cafe under culinary legend David Burke. Upon graduation, he worked in top kitchens with premier chefs including New York City’s Peacock Alley in the Waldorf Astoria under Chef John Doherty and Laurent Manrique at Philadelphia’s 5-Star Le Bec Fin.

opening. After extensive experience working with top chefs, he realized that he was ready for the challenge of his life up to that point...to open up Buddakan, NYC as the Executive Chef. He opened his own restaurant, Izakaya, in June 2008 at the Borgata Hotel and Casino in Atlantic City alongside world-renowned chefs Bobby Flay, Michael Mina and Wolfgang Puck, who each respectively have opened their own restaurants at the Borgata. He has been featured on the cover of FoodArts magazine, Nation’s Restaurant News and Restaurant Hospitality. He was also privileged to have been on the show “Go Ahead, Make My Dinner,” a cooking show which aired daily on the Discovery Channel. One of his most proud culinary accomplishments was to be honored as the graduation speaker at his alma mater, The Culinary Institute of America, where he also received an honorary Ambassador Culinary degree.

After many years of cooking in the United States, he decided that to truly refine his Asian palate he needed to engulf himself in the Asian culture and cuisine. He went abroad to Asia and worked at The Four Seasons Hotel in Tokyo as well as Spago. In 1998, while he worked as the sous chef for top Asian Chef Susanna Foo, restaurateur Stephen Starr recruited him to open Buddakan in Philadelphia; a few years later, Starr asked him to head futuristic Asian restaurant POD’s

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describes as Modern French with a Japanese influence, is complemented by an extensive wine list designed by Sommelier Stephane Lacroix. Guests may select from an a la carte menu or enjoy an eight- to nine-course Chef’s tasting menu including dessert.

Ron Siegel’s career in the culinary arts began as a butcher in a grocery store in Palo Alto, CA, where his family moved from New York when he was seven. A few years later, Siegel enrolled in San Francisco’s California Culinary Academy. It was during this time that he met Michael Mina, who hired him as a line cook at Aqua in 1991. In 1993, Siegel returned to his native New York to work with Daniel Boulud at Restaurant Daniel. Just one year later, Thomas Keller brought the young Siegel back to the Bay Area as his opening sous chef at The French Laundry.

The Dining Room is one of only 17 restaurants in North America and one of only two in California to earn Mobil’s coveted Five-Star award for 2008. In September 2005, The Dining Room received a Four Star rating from The San Francisco Chronicle, the newspaper’s highest rating.

In 1996, Siegel left The French Laundry to become the Chef at Charles Nob Hill in San Francisco, where he remained for five years. During this time, Siegel quickly became one of the Bay Area’s rising culinary stars. Siegel was also named one of Food & Wine magazine’s “Best New Chefs of 1999.” In 2001, Siegel was offered the position of Executive Chef at Masa’s, where he remained until June of 2004. In July 2004, Siegel joined The Ritz-Carlton, San Francisco as Chef of The Dining Room. His cuisine, which he

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

NANCY SILVERTON

JOACHIM SPLICHAL

Nancy Silverton began her career in a vegetarian kitchen in Sonoma, CA. It was in this kitchen that Silverton discovered her passion for cooking and enrolled in Le Cordon Bleu culinary school in London, England to pursue an “official” culinary education. After graduating with a solid foundation in culinary arts, Silverton became the assistant pastry chef at Michael’s Restaurant in Santa Monica and decided to focus on pastry. She attended the Le Notre Culinary Institute in Plasir, France to hone her skills. In 1982 Silverton returned to the states by invitation of Wolfgang Puck to be the head pastry chef at his world renowned Beverly Hills restaurant, Spago.

For her contribution to culinary culture, Silverton was awarded the James Beard Foundation’s Pastry Chef of the Year award in 1990.

Her seventh cookbook, “Twist of the Wrist”, was released in March of 2007. In November of 2006, Silverton opened Mozza, with partners Mario Batali and Joe Bastianich.

Silverton is actively involved in the Garden School Project in Los Angeles and the Meals-on-Wheels program in Chicago, New York and Los Angeles. Through these programs, Silverton is dedicated to sharing her love of food with two generations - the Garden School Project’s in public grade schools and the elderly that are fed daily by Meals-onWheels.

Living again in the US, she began teaching herself the ancient art of sourdough bread baking. On January 1, 1989 La Brea Bakery was born. Today, La Brea Bakery’s freshly baked breads are available in 7 different countries, and maintain the same signature taste, texture and quality that was born in a 1,500 sq. ft. kitchen on S. La Brea Avenue over 15 years ago.

In 2003, Silverton was nominated as a member of Marshall Fields Culinary Council. Marshall Fields has since opened five La Brea Bakery café kiosks, three in Chicago, one in Detroit and two in Minneapolis.

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Negresco in Nice, where he accumulated numerous culinary awards as sous chef.

Hailed as one of the nation’s ‘Legendary Chefs’ by Bon Appetit and named Bon Appetit/Food Network ‘Restaurateur of the Year’ in 2002, Joachim Splichal is widely acknowledged as a major contributing force behind the growth of Los Angeles into one of the world’s premier dining capitals. Splichal’s culinary approach emphasizes a playful, yet perfectionist style and his enthusiasm for California’s abundant resources translates into wildly innovative and elegant dishes. He values and honors high quality ingredients, showing all the varied flavors beautifully.

Arriving in the United States in 1981, Splichal assumed the Executive Chef duties at the newly established Regency Club in Los Angeles. His popularity grew when he later opened Seventh Street Bistro in downtown Los Angeles. In 1984, he went on to open Max Au Triangle. Based upon his vision of unique restaurants emphasizing fresh, seasonal ingredients and unparalleled service, Splichal opened his flagship restaurant Patina in 1989. Today, Patina Restaurant Group has grown to include a world-class catering division and an array of award-winning restaurants across the United States.

Born and raised in Spaichingen, Germany, Splichal traveled to Holland at 18 to work in the hospitality industry. Soon thereafter, he relocated to Switzerland and began developing basic culinary skills that were later perfected at La Bonne Auberge, a Michelin three-star restaurant in Antibes, France. Splichal continued to hone his talents at the legendary L’Oasis in La Napoule and later joined forces with one of the world’s leading chefs, Jacques Maximin, who became his professional mentor. He worked alongside the master chef for four years at the Chantecler restaurant in the Hotel

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

BEN SPUNGIN

CAL STAMENOV

A native of North Carolina, Ben began his culinary career at a young age, working as an early morning baker at the acclaimed Foster’s Market. This experience ignited a passion for cooking and baking that would lead him to receiving his Associate degree from the New England Culinary Institute in Montpelier, Vermont. During his culinary education, Ben worked under James Beard Award winning chefs, Ben and Karen Barker of the Magnolia Grill. When a spontaneous opportunity opened at the French Laundry under Pastry Chef Stephen Durfee, Ben headed West to California wine county. This experience helped Ben realize the range of professionalism and creativity that goes into each and every plate. Inspired by California’s wealth of fresh ingredients, Ben ventured south to the Monterey Peninsula where he worked at Sierra Mar at Post Ranch Inn in Big Sur and under Chef Walter Manzke at his Carmel restaurants.

ingredients. Ben frequently incorporates wild and foraged ingredients such as oak bark, pine tree, yerba buena, redwood tips and honeysuckle into his desserts. His hand painted chocolates feature a variety of unique flavors including: Big Sur fleur de sel caramel, Benedictine & Brandy, piment d’espelette, and black truffle. Ben’s boundless energy and creativity is reflected on the “Finale” menu at Marinus Restaurant, where the season’s harvest is truly celebrated. The daily changing menu allows him to develop new ideas and experiment with the evening’s best ingredients.

Ben lives with his wife and two young daughters on the Big Sur Coastline, where the breathtaking views of California’s coast and lush redwood forests provide endless inspiration.

In 2005, Ben joined Chef Cal Stamenov of Marinus Restaurant at Bernardus Lodge in Carmel Valley. Chef Cal, a former pastry chef himself, and Ben have a collaborative relationship anchored by their passion for quality

Hotel de Paris in Monaco. He also cooked alongside Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masa’s Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant in Los Angeles.

Stamenov’s cuisine takes root in the subtle and elegant use of local organic produce, seafood and artisan-farmed meats. His menus bring out the pure flavors of each fresh ingredient and seamlessly incorporate the herbs, vegetables and myriad varieties of indigenous tomatoes he grows in his own two-acre garden at Bernardus Lodge.

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

Stamenov’s epicurean experiences span more than 20 years in some of the world’s most renowned restaurants. Prior to joining Bernardus Lodge in 1999, Stamenov was executive chef of the Pacific’s Edge restaurant at the Highlands Inn in Carmel. Stamenov was also closely involved with the prestigious Masters of Food & Wine event, an annual gathering of the world’s most celebrated chefs and winemakers. Before this, he served as chef de cuisine at the long-established Domain Chandon Restaurant in Napa Valley.

Now, Stamenov is responsible for the award-winning restaurant Marinus and Bernardus Lodge’s more casual bistro, Wickets. He also oversees the culinary operations for Will’s Fargo Dining House & Saloon in Carmel Valley. In addition, Stamenov inspired a series of seasonal culinary arts programs at Bernardus. These seminars, which cater to food and wine connoisseurs, bring to light the seasonal specialties of the region while simultaneously showcasing a selection of wines from the nearby Bernardus Winery and Vineyard.

During the course of his career, the classically-trained chef worked with industry luminaries such as Alain Ducasse at the three-star Michelin restaurant, Louis XV, located in the

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ALESSANDRO STRATTA

KEIKO TAKAHASHI

Chef Alessandro Stratta showcases his talents at Wynn Las Vegas as executive chef of both his namesake restaurants— ALEX, featuring French cuisine, and STRATTA, which highlights rustic Italian-American fare. For the second year in a row, ALEX was awarded two stars in the 2009 Las Vegas Michelin Guide and is one of only 20 restaurants in North America to receive this distinction. In 2005, ALEX was selected as one of the “Best New Restaurants in America” by Esquire magazine and in 2006, 2007 and 2008 it was recognized by AAA as a Five-Diamond restaurant and by Mobil as a Five-Star restaurant, one of only three in Las Vegas.

Star stature as well as garnering AAA’s Five-Diamond award and Las Vegas’s top culinary rating in the Zagat Guide.

After several years working in hotel kitchens, Stratta decided to pursue his dreams by enrolling in the prestigious California Culinary Academy. During this time he was given the opportunity to work in one of San Francisco’s finest hotels, the Stanford Court Hotel. After graduating with high honors, he decided to pursue his passion and strive to reach the top of his profession. In the summer of 1986, Stratta had the opportunity to work under Chef Alain Ducasse opening the Louis XV at the Hotel de Paris in Monaco. After two years in the Louis XV kitchen, Stratta longed to return to the U.S. and was sent by Ducasse to work under Daniel Boulud at New York’s famous Le Cirque restaurant.

Stratta came to Wynn Las Vegas from Renoir at the Mirage Hotel and Casino where he received national acclaim for his world-class menu and innovative approach to cuisine distinguished by a one-of-a-kind marriage of regional French and Italian ingredients. In just four months Renoir received Mobil’s highest Five-Star rating, one of only 14 restaurants in the U.S. to be awarded this honor. During his six-year tenure at Renoir, the restaurant maintained its Mobil Five-

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With El Paseo, La Chouette restaurant group, known throughout Japan for its offering of fine and rare wines, presents a modern interpretation on classic French cuisine. Striving to produce profound experiences with food and wine, the focus is on balance. Prepared in an uncompromised fashion, according to techniques utilized throughout the Japanese kaiseki tradition, Ms. Takahashi’s food can be seen to express her appreciation for French, Italian, and Japanese influences.

Chef Keiko Takahashi first developed her culinary and creative strengths under the tutelage of Japanese master Chef Seiji Kawamura, working at the world-renowned Grand Maison restaurante Le Trianon in the Prince Takanawa Hotel. Having honed her skills over a three-year assignment, Chef Takahashi was invited to become sous chef at Lo Chouette restaurant in Tokyo. Perfecting her technique in this environment, she was promoted to chef de cuisine after just twelve months.

About Ms. Takahashi, Zagat says, “the new chef (at El Paseo) is wonderful.” And Metro Santa Cruz included Keiko Takahashi as one of their ‘Six top chefs for 2007.’ When asked, “What would you change about the way Americans eat? Takahashi says, “…as we Japanese always say before and after the meal, itadakimasu and gochisosamadeshita, to be thankful you can live and eat food. Then you will find out what to eat and not to eat naturally. It’s the meaning of eating which connects to fulfilled, healthy life.”

Founded in 2003, the Grand Maison restaurant Les Muses in Tokyo, with Chef Takahashi bestowed the duties of executive chef. Throughout a three-year period, her creative process flourished and the fine dining community was treated to a cuisine that excited the senses and evoked emotion. For her next challenge, Chef Takahashi ventured to Mill Valley, California to uplift the historic Grand Maison restaurant El Paseo as its executive chef offering haute cuisine grounded in traditional French roots.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

KENT TORREY

CRAIG VON FOERSTER

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

where he says, “I spent much of my time checking out the wine industry rather than hitting the library.”

Kent got involved in the wine business, influenced by best friend and college roommate, Joe Davis, owner and winemaker of Arcadian Winery in the Santa Maria Valley. Kent decided to make a move to Monterey and joined The Cheese Shop in 1986, upon his return from travels in Europe, and prior to his scheduled return home to Honolulu, Hawaii. Thirteen years later, he incorporated the business, and today has clients in all 50 states, and 20 countries.

The first Cheese Shop location opened in 1973 at the old Valley Fair Shopping Center in San Jose, California. The current location, in downtown Carmel-by-the-Sea, opened in 1975. The San Jose location was sold in 1979 to focus efforts and expand the Carmel shop. The vision: a warm, cozy family environment that locals as well as tourists from around the world could revel in and enjoy.

Kent previously participated in the Highlands Inn, Park Hyatt Carmel’s Masters of Food & Wine for thirteen years. He frequently travels around the country pairing cheese and wine. Among his latest ventures: a second Cheese Shop location in Santa Barbara, California.

Kent hails from Hawaii, where he attended Honolulu, Island of O’ahu, Punahou School. He graduated from The University of Puget Sound in Tacoma, Washington in 1983

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At Sierra Mar Restaurant von Foerster focuses on seasonal and regional offerings, fusing California fare with French and Mediterranean influences. His cooking style complements Sierra Mar’s eco-friendly vision perfectly, his dining room not mutually exclusive of Post Ranch Inn, a resort that harbors the ethic, “To take as little from the environment as possible, to give back as much as we can, and to respect others with whom we share this place.”

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

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

Published in 2006, von Foerster’s The Sierra Mar Cookbook shares wisdom, techniques and insightful musings that have inspired the spontaneous Sierra Mar style.

The 2006 Zagat Guide rated Post Ranch/Sierra Mar as the #1 Hotel Restaurant, and the 2003 Zagat Guide rated Sierra Mar first in California for cuisine with an overall rating of third.

The chef believes the difference between good and average food is sometimes a minute detail. He feels the energy and care for really great food must come from within. By utilizing organic, seasonal fare his menu is ingredient-driven and instinctive, thus resulting in a spontaneous culinary experience. With close access to regional and Big Sur local farmers, meals showcase that land with a respectful energy.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

ROY YAMAGUCHI

SHERRY YARD

Roy was born in Tokyo, but his Hawaiian roots go back to his grandfather. Roy attributes his earliest appreciation of food to his father, born and raised on Maui, and to his Okinawan-born mother. Brought up in Tokyo within this bilingual environment until age 17, Roy absorbed Japanese culture. He recalls visits to Maui to see his grandparents, and his first experiences of the Pacific.

“California-French-Japanese-eclectic,” first came into bloom. Roy plotted still another move to a more idyllic location. He dissolved his L.A. partnership and uprooted.

Within months of opening Roy’s Restaurant in 1988, Food & Wine dubbed it “the crown jewel of Honolulu’s East-West eateries.” This helped kick-start the success of Yamaguchi’s second Hawaii venture, Roy’s Kahana Bar & Grill in 1992 on the neighbor island of Maui and many other Roy’s Restaurant ventures to follow.

Roy enrolled in the Culinary Institute of America. His devotion to French cooking was nurtured in southern California as an apprentice at L’Escoffier, followed by L’Ermitage. Roy still considers L’Ermitage’s late master chef Jean Bertranou his mentor.

Television series and appearances include: Hawaii Cooks with Roy Yamaguchi and The Food Network’s Iron Chef. Yamaguchi is the author of Feasts from Hawaii, Hawaii Cooks, Flavors from Roy’s Pacific Rim Kitchen and Roy’s Fish and Seafood, Recipes from the Pacific Rim in 2005. As well, travelers on Continental and Continental Micronesia between Asia, Hawaii, the West Coast and the Southwest can enjoy Roy Yamaguchi’s cuisine during in-flight service.

Roy’s first experience as executive chef was at Le Serene in late 1979, followed by a few memorable months at Michael’s in Santa Monica before moving on to Le Gourmet in the Sheraton Plaza La Reina.

In 1984, Roy opened his first restaurant as an owner, 385 North on Hollywood’s La Cienega. This is where the Yamaguchi cooking style, described by Bon Appetit as

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Catahoula, Sherry went with him.

Sherry grew up in the Gerritsen Beach neighborhood of Brooklyn, New York. After high school, she took a receptionist job in the grants department of Downstate Medical Center in Brooklyn where she became a research grants associate. Driving home from work one day, Sherry was involved in a car accident that landed her in the hospital for a month.

And then—Wolfgang Puck called. Sherry arrived in Hollywood at Spago. Sherry made a soujourn to Puck’s native Vienna to experience the country’s rich pastry tradition.

Sherry also discovered the Santa Monica Farmer’s Market. In a short time, the Spago dessert menu evolved from the classic to fruit-driven.

With time to think, Sherry decided to fulfill her burning passion for baking. She enrolled at New York City Technical College. Here, she won a scholarship to study for a semester at the Ealing Technical College in London.

Outgrowing their Hollywood location, Spago stepped things up and moved to Beverly Hills. In the process they expanded and it gave them the opportunity to better handle the load of their ever increasing catering business, which includes the Oscar, Grammy and Emmy awards.

While continuing studies at NYC Technical College, Sherry worked at the Rainbow Room in Rockefeller Center and met her first real mentor, pastry chef Albert Kumin. She left to attend the Culinary Institute of America.

As Puck’s empire continues to expand, so too do Sherry’s executive pastry chef duties. She oversees Cut and Chinois, as well as the dessert menus for the Las Vegas enterprises. Currently Puck has several new ventures planned for Chicago as well.

Sherry was hired by rising star, David Blom of Montrachet, then by Tribeca Grill. Next stop: Campton Place Hotel in San Francisco. Sherry became pastry chef under Jan Birnbaum. When Chef Birnbaum moved to Napa to open

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

DAVE CRUZ

In September 2006, Chef Thomas Keller announced the opening of a new restaurant concept on Washington Street in Yountville, CA. Ad Hoc, which literally means “for this purpose,” is Keller’s long-desired outpost from which he serves meals inspired by the comfort food he enjoyed growing up such fried chicken, pot roast and beef stroganoff.

Under Cruz’s helm, Ad Hoc received a 3-star rating from the San Francisco Chronicle and has consistently been included in the publication’s annual list of “Top 100 Bay Area Restaurants” since opening in 2006.

Cruz received his start in the culinary industry while he was studying for a degree in Engineering. To help pay for living expenses, he worked in and managed various restaurants. He eventually decided that the reward of contributing to a guest’s dining experience was more appealing than any other career opportunity. Cruz consequently enrolled at the Culinary Institute of America to pursue a culinary degree. Before coming to work for the Thomas Keller Restaurant Group, he further honed his skill set at several acclaimed dining establishments across the country such as Champagne and Harbor’s Edge in San Diego, and at restaurants Mas, March and Nobu in New York City.

As Ad Hoc’s chef de cuisine, Dave Cruz leads the kitchen where the daily-changing menu allows him to exercise his creative culinary talents. First hired in 2004 as a chef de partie at Keller’s Bouchon outpost in Yountville, Cruz’s talent and energy soon propelled him to the sous chef position and then executive sous chef. With the opening of Ad Hoc, Cruz was promoted to chef de cuisine and has been instrumental in the restaurant’s success. Though originally intended to be open only on a temporary basis, strong guest support led Keller to the decision of keeping Ad Hoc as a permanent restaurant and where Cruz remains in his current role.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

DAVID MYERS

While a college student of International Business, Myers realized that he spent more time experimenting in the kitchen than studying for his classes. He knew that he was destined for another career and quickly secured a position at Charlie Trotter’s in Chicago where Chef Trotter’s culinary philosophy made a formative impression. Attentive to Myers’ natural talent and promise, Chef Trotter sent his young protégé off to Reims, France to work for Chef Gerard Boyer in his three Michelin-starred restaurant Les Crayères.

Upon returning to the United States, Myers worked under the master tutelage of Chef Daniel Boulud at Restaurant Daniel in New York where he further honed his skills in a demanding French kitchen. Myers’ next move brought him to Los Angeles, working for chef/restaurateur Joachim Splichal as Executive Sous Chef at Patina In 2002, Myers opened his own restaurant, Sona, where he delivers modern cuisine with global influences. Sona has established itself as one of the top restaurants in Los Angeles, receiving such accolades as the Wine Spectator

Grand Award in 2006, inclusion in the list of places to dine before you die from O: The Oprah Magazine and a five star rating—the only restaurant to hold this honor—from Angeleno in April 2007. A few years later in 2005, Myers opened Boule Patisserie across the street from Sona. Modeled after traditional Parisian patisseries, Boule's sweets marry the delicacy of the French art with a seasonal approach to ingredients.

In October of 2007, Myers opened his second restaurant, Comme Ça, a traditional French brasserie in West Hollywood. The restaurant features classic brasserie dishes, innovative cocktails, an extensive cheese counter and pastries from neighboring Boule. Myers’ culinary capabilities have been widely recognized by both the media and culinary industry. He was one of Food & Wine Best New Chefs in 2003. Additionally, Myers was nominated for Rising Star Chef of the Year from the James Beard Foundation in 2004 and again in 2008 as Best Chef in America-Pacific.

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GABRIEL RUCKER

PAGE INTENTIONALLY LEFT BLANK Food and Wine Magazine named Chef Rucker one of the country’s Best New Chef’s in 2007. In 2008 his name popped up on yet another high profile list of over-achievers, as The James Beard Foundation’s Rising Star Chef. What led Chef Rucker to these distinguished who’s-who list of culinary wunderkinds was an unlikely and rocky road.

After soaking up as much as he could from the Paley’s, he moved on and up to become the sous chef at The Gotham Building Tavern. There he began combining straightforward American standards with classic French technique to resounding approval.

In June of 2006 Gabriel started at Le Pigeon where his notoriety and career hit warp-speed. Subsequent to being named to Food and Wines Best New Chef’s of 2007 list, the press began to take note. Portland Monthly named him their Chef of The Year , followed closely by The Oregonian dubbing him their Rising Star Chef of 2007. While the patrons began clamoring to eat at Le Pigeon to try his rustic France-meets-Spain-meets-California-meets-Oregon style Restaurant Hospitality Magazine also jumped on Chef Rucker’s bandwagon, calling him their Rising Star Chef of 2007.

At eighteen years of age, Chef Rucker ‘began’ his career by dropping out of Santa Rosa Junior College’s culinary program. Instead of a formal culinary education he opted for the alternative ‘hands on’ approach that many talented chefs have done before him.

After leaving his native state of California he arrived in Oregon in 2003. This move marked a turning point in Chef Rucker’s life. He landed a job at highly regarded Paley’s Place in Portland where he would stay for the next two years. Well traveled and highly trained, the Paley’s took their new charge under their wing and showed him how food should be prepared properly. Both had been working in high profile establishments in NYC and in Michelin starred restaurants in Europe.

Although Chef Rucker may not possess the educational pedigree that many of his kitchen colleagues have, there is no doubt that not only is he a rising star, he is a meteor on the culinary skyline.

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

BEN BROWN

RODNEY UNCANGO

ELIAS LOPEZ

Executive Chef, The Lodge at Pebble Beach

Executive Chef, The Inn at Spanish Bay

Executive Chef, The Beach & Tennis Club

Arturo Moscoso – Chef de Cuisine, Pèppoli Restaurant Adrian Giese – Sous Chef, Pèppoli Restaurant Pablo Mellin – Sous Chef, Roy’s Restaurant Ted Consoli – Chef de Cuisine, STICKS Restaurant John Hui – Executive Pastry Chef, Pebble Beach Resorts Anastasia Simpson – Assistant Pastry Chef, The Inn at Spanish Bay Antonio Castellanos – Executive Steward, The Inn at Spanish Bay Helene Crees – Culinary Admin Coordinator, The Inn at Spanish Bay

PEBBLE BEACH RESORTS: Bill Perocchi - CEO Cody Plott - President and COO David Heuck - EVP & CFO Paul Spengler - Executive Vice President Mark Stillwell - EVP, General Counsel David Stivers - EVP, Brand Management Steve Aitichison - SVP, Capital Services RJ Harper - SVP, Golf Robert Lapso - VP, Controller Susan Merfeld - VP, Human Resources Tim Ryan - VP, Sales Mark Verbonich - VP, Community Affairs Lara Davidson, Director, The Spa Dominic Van Nes - VP, Information Services Rod Schinnerer - GM, The Inn at Spanish Bay Julie Weaver - Hotel Manager, The Lodge at Pebble Beach

PEBBLE BEACH RESORTS BEVERAGE MANAGERS Wendy Heilmann – Pebble Beach Company Wine and Spirits Manager Erin Herendeen Hill – Pebble Beach Company Associate Wine Manager PEBBLE BEACH RESORTS FOOD & BEVERAGE DIRECTORS: Pascal Rifflart, The Inn at Spanish Bay Mike Glynn, The Lodge at Pebble Beach PEBBLE BEACH RESORTS BANQUET MANAGERS Mark Hansen, The Inn at Spanish Bay Jeff Wallace, The Lodge at Pebble Beach Kyle Wareham, The Beach and Tennis Club

PEBBLE BEACH RESORTS BEVERAGE DIRECTORS Pascal Rifflart, The Inn at Spanish Bay Mike Glynn, The Lodge at Pebble Beach

PEBBLE BEACH RESORTS SPECIAL EVENTS Beat Giger – Director of Special Events Gretchen Melvin – Special Events Coordinator Claudette DeMar – Special Events Coordinator Cary Ferguson – Special Events Admin

PEBBLE BEACH RESORTS CULINARY TEAM: Ben Brown – Executive Chef, The Lodge at Pebble Beach Clint Wilson - Executive Sous Chef, The Lodge at Pebble Beach Catering Mario Perez – Banquet Chef, The Lodge at Pebble Beach Michael Nemec – Sous Chef, The Lodge at Pebble Beach Catering Ressul Rassallat – Chef de Cuisine, Club XIX Restaurant Patrick DuRant – Chef, Stillwater Bar and Grill Moises Robles – Chef, The Tap Room Tomas Bagood – Chef, The Gallery Restaurant Jesus Hernandez – Executive Steward, The Lodge at Pebble Beach Elias Lopez – Executive Sous Chef, The Beach and Tennis Club Anthony Civetti – Executive Steward, The Beach and Tennis Club Rodney Uncangco – Executive Chef, The Inn at Spanish Bay David Duron – Banquet Chef, The Inn at Spanish Bay

PEBBLE BEACH RESORTS CATERING & CONFERENCE SERVICES Anita Goyhenetche – Director of Catering and Conference Services Daryl Griffith – Director of Catering Linda Lloyd – Associate Director of Catering and Conference Services Liz Aquino – Catering & Conference Services Manager Julie Bullas – Catering & Conference Services Manager Cruz Esparza – Catering & Conference Services Manager Kristy Consoli – Conference Services Coordinator

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Wine Tastings 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 masters, 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.

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Duckhorn Vineyards Duckhorn Estate and Three Palms Merlot

Vérité Winery Bordeaux Blends from the Best Sonoma Terroirs

Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting Bordeaux varietals from the Napa Valley for nearly 30 years. Duckhorn Vineyards’ seven meticulously farmed estate vineyards, located throughout the various microclimates of the Napa Valley, are an essential element in making wines of the highest quality. One of the first wineries to focus on Merlot as a premium varietal, Duckhorn Vineyards now produces four elegant Merlot and four distinctive Cabernet Sauvignon bottlings to showcase the characteristics of its various vineyard sites. This tasting will show merlot from two of the vineyards that helped form the well-deserved reputation of Duckhorn Vineyards - Duckhorn Estate and Three Palms Vineyard.

Join Vigneron Winemaster Pierre Seillan for a presentation of the wines of Vérité. The French word for “truth”, the wines of Vérité consist of three Bordeaux blends; La Muse (Inspiration), La Joie (Joy), Le Désir (Desire). Each one captures the true potential of the best terroirs from the mountains of Sonoma; La Muse emphasizes the elegance of Merlot, La Joie showcases the power of Cabernet Sauvignon, and Le Désir captures the grace and opulence of Cabernet Franc and Merlot. Thanks to Pierre Seillan’s philosophy of “Micro-Crus” and master blending, these wines are crafted from individually farmed and vinified small lots of unique vines.

ON THE PANEL: JOSEPH LINDER MASTER SOMMELIER, THE FAIRMONT OLYMPIC HOTEL PETE PRZYBYLINSKI SENIOR VICE PRESIDENT, DUCKHORN VINEYARDS LAURA MANIEC MASTER SOMMELIER, BR GUEST, INC.

ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, WIRTZ BEVERAGE GROUP PIERRE SEILLAN WINEMAKER, VIGNERON DE VÉRITÉ TOM FARMER CONSUMER DIRECT MANAGER, VÉRITÉ

2005 Le Désir 2006 Three Palms Merlot

2005 La Muse

2006 Estate Merlot

2004 Three Palms Merlot

2005 La Joie

2004 Estate Merlot

2002 Le Désir

2002 Three Palms Merlot 2002 La Muse 2002 Estate Merlot 2002 La Joie 1996 Three Palms Merlot

1998 La Joie 1996 Estate Merlot

1998 La Muse

1985 Three Palms Merlot

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

The Global Range of Pinot Noir

Domaine Roulot The Contrast of Les Charmes to Les Perrières

Pinot Noir is considered by some to be the most challenging of wine grapes. It requires a very particular climate. It is fickle with soil types. Pinot Noir demands the winemaker’s undivided attention. The test of making fine wine from this most tempermental of grapes has broken the spirit of legions of talented individuals. Many of them persevere to our mutual benefit. Come taste some of the finest examples of Pinot Noir from France, Italy, California, Oregon, and New Zealand. The artists who made these wines are proud of the art these grapes have allowed them to produce. ON THE PANEL: DAMON ORNOWSKI MASTER SOMMELIER, YABBY LAKE JOSH BERGSTRÖM BERGSTRÖM WINERY ELENI PAPADAKIS DOMAINE SERENE DAN GOLDFIELD DUTTON-GOLDFIELD KIM BETO SOUTHERN WINE & SPIRITS - CLOUDY BAY

Domaine Roulot, run today by Jean-Marc Roulot, this is one of the most hallowed domines in the Meursault region of Burgundy. These are Meursaults of uncommon clarity and puity; rarely are the differences between vineyard sites as vividly illuminated as they are here. Jean-Marc practices organic farming and uses only a small amount of new oak in his wines. This haunting purity and directness is evident in every wine Roulot produces.

Join Jean-Marc Roulot as he does a side-by-side tasting of four vintages from two of his most favored vineyard sites, Les Charmes and Les Perrières. The flowery, soft, almost delicate flavors of the wines of the Charmes should show markedly different from the steely, racy, seemingly higher in acidity wines of the Perrières. Take a sip and you be the judge. ON THE PANEL: RICHARD BETTS MASTER SOMMELIER, BETTS & SCHOLL RAY ISLE SR. WINE EDITOR, FOOD & WINE MAGAZINE RAJAT PARR WINE DIRECTOR, MINA GROUP JEAN-MARC ROULOT DOMAINE ROULOT

2006 Domaine Serene, Coeur Blanc, Willamette Valley, Oregon

2005 Bergström Winery, Bergström Vineyard, Pinot Noir, Dundee Hills, Oregon

2004 Meursault Perrières, Premier Cru

2005 Marchesi Pancrazi, Pinot Nero, Villa di Bagnolo, Tuscany, Italy

2004 Meursault Charmes, Premier Cru

2006 Gerard Raphet, Clos Vougeot, Grand Cru, Côte de Nuits, Burgundy, France

2002 Meursault Perrières, Premier Cru

2006 Domaine Marius Delarche, Le Corton, Grand Cru, Côte de Beaune, Burgundy, France

2002 Meursault Charmes, Premier Cru

2006 Dutton-Goldfield, Pinot Noir, Freestone Hill Vineyard, Russian River Valley, California

1999 Meursault Perrières, Premier Cru

2006 Pisoni Estate, Pinot Noir, Santa Lucia Highlands, California

1999 Meursault Charmes, Premier Cru

2006 Cloudy Bay, Pinot Noir, Marlborough, New Zealand

1992 Meursault Perrières, Premier Cru

2005 Yabby Lake, Pinot Noir, Mornington Peninsula, Australia

1992 Meursault Charmes, Premier Cru

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Beaulieu Vineyards - Georges de Latour

A World Tour of Sauvignon Blanc

1969 Beaulieu Vineyard, Georges De Latour

2008 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 1970 Beaulieu Vineyard, Georges De Latour

2007 Peter Michael Winery, Sauvignon Blanc, L’Apres Midi, Knight’s Valley, California 1979 Beaulieu Vineyard, Georges De Latour

2007 Merry Edwards Wines, Sauvignon Blanc, Russian River Valley, California 1986 Beaulieu Vineyard, Georges De Latour

2006 Gaja, Sauvignon Blanc, Alteni di Brassica, Langhe, Italy 1987 Beaulieu Vineyard, Georges De Latour

2006 Cantina Terlano, Sauvignon Blanc, Quarz, Alto Adige, Italy 1994 Beaulieu Vineyard, Georges De Latour

2002 Ladoucette, Baron de L, Pouilly-Fumé, Loire Valley, France

2004 Beaulieu Vineyard, Georges De Latour

2005 Blanc de Chateau Lynch Bages, Bordeaux, France

2005 Beaulieu Vineyard, Georges De Latour

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

A Stunning Ravenswood Retrospective

Au Bon Climat - The Vision of Jim Clendenen

Known by most as the “Godfather of Zinfandel” and the “California Zinfandel Historian Extraordinaire”, Joel will demonstrate how beautiful Zinfandels, of varying degrees of age, can truly be. He will also walk you through Zinfandel’s rich history, controversial stories and the significant strife this varietal has gone through to earn its way to be on the stage along with some of the greatest wines in the world.

ON THE PANEL: LAURA MANIEC MASTER SOMMELIER, BR GUEST, INC. JOEL PETERSON WINEMAKER, RAVENSWOOD CHRIS BLANCHARD MASTER SOMMELIER, CHAPPELLET VINEYARDS & WINERY 1999 Hildegard 1992 Zinfandel Old Hill

2005 Hildegard 1992 Zinfandel Belloni

1998 Chardonnay, Sanford & Benedict Vineyard

1992 Zinfandel Dickerson

1997 Zinfandel Old Hill

2007 Chardonnay, Sanford & Benedict Vineyard

1995 Zinfandel Belloni 1998 Pinot Noir, Knox Alexander

1997 Zinfandel Dickerson 2005 Pinot Noir, Knox Alexander 2006 Zinfandel Old Hill

2000 Pinot Noir, Isabelle 2006 Zinfandel Belloni

2005 Pinot Noir, Isabelle

2006 Zinfandel Dickerson

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Domaine Leroy

Tignanello - Birth of the Italian Wine Revolution

The mere mention of the wines of Domaine Leroy conjures a kaleidoscope of emotion in the mind of the true Burgundy fanatic. Crafted by one of the most scrutinizing palates in the industry, these treasures brought to us by Lalou Bize-Leroy are among the most collectable wines in existence. Crystalline pure examples of Chardonnay and Pinot Noir such as these simply do not exist on a large scale. The selections of Domaine Leroy are extremely limited and treasured by those in the know, and this opportunity to taste these wines can’t be missed.

ON THE PANEL: RAJAT PARR WINE DIRECTOR, MINA GROUP RAY ISLE SR. WINE EDITOR, FOOD & WINE MAGAZINE CHARLES CURTIS MASTER OF WINE, CHRISTIE’S

Alessia Antinori, representing the 26th generation of the venerable wine making family and the youngest of Piero Antinori’s three daughters, guides a tour through eight vintages of this wonderful wine. Revolution has never tasted so wonderful. ON THE PANEL: FRED DAME MASTER SOMMELIER, ICON ESTATES WINE BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE MAGAZINE ALESSIA ANTINORI ANTINORI

1989 Corton-Charlemagne

1990 Tignanello 1998 Corton-Charlemagne

1997 Tignanello 1989 Clos du Vougeot

1999 Tignanello 1998 Clos du Vougeot 2001 Tignanello 1989 Vosne Romanée Les Beaux Monts, Premier Cru 2003 Tignanello

1998 Vosne Romanée Les Beaux Monts, Premier Cru 2004 Tignanello

1989 Romanée St. Vivant

2005 Tignanello

1998 Romanée St. Vivant

2006 Tignanello

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Russian River Valley Chardonnays

Table to the Vineyard Sommeliers as Winemakers

Chardonnay - The Queen of White Wines - is known for the Old World style of Chablis and the Côtes d’Or of Burgundy and the New World style reflected in the wines from warmer growing areas of California. Russian River Valley Chardonnays tend to split the difference.

Join four great winemakers and members of Russian River Valley Winegrowers, as they taste through eight bottlings of Chardonnay from this spectacular region.

Sommeliers make a career of learning about, tasting and serving the great wines of the world. A select few of those same sommeliers make the transition from serving to making fine wine. Four such sommeliers are presented here - Richard Betts, Master Sommelier and partner of Betts & Scholl Wines; Emmanuel Kemiji, Master Sommelier and owner of Miura Winery; Rajat Parr, Wine Director for Mina Group and owner of Parr Selection; and Ken Fredrickson, Master Sommelier and owner of Añoro Wines. ON THE PANEL: LAURA MANIEC MASTER SOMMELIER, BR GUEST, INC. KEN FREDRICKSON MASTER SOMMELIER, AÑORO WINES EMANNUEL KEMIJI MASTER SOMMELIER, MIURA RICHARD BETTS MASTER SOMMELIER, BETTS & SCHOLL RAJAT PARR WINE DIRECTOR, MINA GROUP

ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER, BOND ESTATES GUY DAVIS DAVIS FAMILY VINEYARDS JEREMY BAKER THOMAS GEORGE ESTATE MELISSA STACKHOUSE LA CREMA DON VAN STAAVEREN PICKET FENCE 2006 Parr Selection, Chardonnay, Sanford & Benedict Vineyard, Santa Rita Hills 2007 Davis Family Vineyards, Estate Chardonnay, Russian River Valley 2006 Parr Selection, Syrah, Purisima Mountain Vineyard, Santa Ynez Valley

2005 Davis Family Vineyards, Dutton Ranch Chardonnay, Russian River Valley 2006 Miura, Pinot Noir, Williams Ranch Vineyard, Anderson Valley

2006 La Crema, 9 Barrel Chardonnay, Russian River Valley 2006 Antiqvvs, Syrah, Garys’ Vineyard, Santa Lucia Highlands

2007 La Crema, 9 Barrel Chardonnay, Russian River Valley 2004 Betts & Scholl, Hermitage Blanc, Rhône Valley, France

2006 Picket Fence, Chardonnay, Russian River Valley

2006 Betts & Scholl, Grenache, The Chronique, Barossa Valley, Australia

2007 Picket Fence, Chardonnay, Russian River Valley

2008 Añoro Wines, Chardonnay, Mendoza, Argentina

2007 Thomas George Estate, Chardonnay, Russian River Valley

2006 Añoro Wines, Malbec, El Regalo, Mendoza, Argentina

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Chateau St. Jean Cinq Cépages Blending Seminar

Colgin Cellars - Artistic Expression in Wine

One of the most popular wine seminars of last year’s Pebble Beach Food & Wine is back! Do you have what it takes to be a great wine maker? Could you create the next great “cult cab” from California? Join Chateau St. Jean winemaker, Margo Van Staaveren, as she shows the five components of Cinq Cépages - Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec - as building blocks. Blend your own cuvée and compare your results to the one in the bottle. You get to be your own judge.

Making the finest wines possible is the ongoing aspiration of Colgin Cellars and they have assembled a talented team that shares the same passion. The grapes come from exceptional hillside vineyards with very special terroirs. These uniques sites, coupled with the highest quality vineyard management and neo-classical winemaking techniques, produce wines with distinctive personalities. Each wine has a sense of place. They are seductive, hedonistic and memorable. Ann Colgin leads a tasting of these spectacular, award-winning wines. ON THE PANEL: FRED DAME MASTER SOMMELIER, ICON ESTATES WINE BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE MAGAZINE ANN COLGIN COLGIN CELLARS

ON THE PANEL: FRED DEXHEIMER MASTER SOMMELIER, JUICEMAN CONSULTING PHIL PYRCE CHATEAU ST. JEAN GREG TRESNER MASTER SOMMELIER, THE PHOENICIAN RESORT 1993 Colgin Cellars, Cabernet Sauvignon, Herb Lamb Vineyard

2006 Chateau St. Jean Cabernet Sauvigon

1995 Colgin Cellars, Cabernet Sauvignon, Herb Lamb Vineyard

1997 Colgin Cellars, Cabernet Sauvignon, Herb Lamb Vineyard 2006 Chateau St. Jean Cabernet Franc

1999 Colgin Cellars, Cabernet Sauvignon, Herb Lamb Vineyard

2006 Chateau St. Jean Merlot 2005 Colgin Cellars, Cabernet Sauvignon, Herb Lamb Vineyard

2005 Colgin Cellars, Cabernet Sauvignon, Cariad

2006 Chateau St. Jean Petit Verdot

2005 Colgin Cellars, Cabernet Sauvignon, Tychson Hill Vineyard 2006 Chateau St. Jean Malbec 2005 Colgin Cellars, IX Estate, Red Wine

2006 Chateau St. Jean Cinq Cépages 2005 Colgin Cellars, IX Estate, Syrah

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Château Cos d’Estournel

M. Chapoutier Tour de Rhône Tasting

It is well-known that Cos’s first harvests were sold in India where these wines graced the sumptuous tables of Maharajahs and Nabobs. The famous Pagodas which surmount Cos’s cellars and their door, sent from the palace of Zanzibar, symbolize this pioneering break out into the world trade. In the days of Louis Gaspard d’Estournel, Queen Victoria and the Tsar of All Russia drank Cos, as did the Emperor Napoleon III who loved this wine so much that he had several thousands bottles sent to the Palace of the Tuileries.

This universal appeal embraced intellectuals; writers as famous as varied such as Stendhal, Jules Verne, Eugène Labiche or Karl Marx loved Cos. Nowadays, vintages of Cos give rise to auction sales at Sotheby’s or Christie’s and fill the private cellars of affluent wine lovers all over Europe, Asia and America. And so the Saint-Estèphe Grand Cru carries on fulfilling its vocation more than ever: that of bringing together the minds and hearts. ON THE PANEL: SHAYN BJORNHOLM MASTER SOMMELIER, WASHINGTON WINE COMMISSION RAY ISLE SR. WINE EDITOR, FOOD & WINE MAGAZINE ROBIN KELLY O’CONNOR PRESIDENT, SOCIETY OF WINE EDUCATORS 2006 Cos d’Estournel Blanc

One valley, one producer, two great vintages - the expression of terroir through the estate wines of Rhône and biodynamic champion Michel Chapoutier.

The Rhône Valley of France is one of the truly diverse grape growing regions showcasing terroir in its purest form influenced by soil, climate and culture. To understand the depth and range of the Rhône Valley as expressed through its grape varieties one must taste the many appellations, the same grape varieties, from two special vintages made by the same hand. To do so allows you to experience the Rhône Valley from afar. There are individual grape growers and wine makers that strive to showcase the appellations of the Rhône and the special sites within them. Few producers can claim the success of Michel Chapoutier in this endeavor. He is simply the most driven Rhône producer in showcasing what the Rhône Valley can produce. ON THE PANEL: FRED DEXHEIMER MASTER SOMMELIER, JUICEMAN CONSULTING MATT SZURA FINE WINE MANAGER, TERLATO WINES INTERNATIONAL GREG TRESNER MASTER SOMMELIER, THE PHOENICIAN RESORT 2006 Crozes-Hermitage Blanc, Les Meysonniers

2006 St. Joseph Blanc, Les Granits

2006 Cos d’Estournel

2004 Hermitage Blanc, Chante Alouette

2005 Cos d’Estournel

2006 Châteauneuf-du-Pape Rouge, La Bernardine 2003 Cos d’Estournel 2006 Gigondas 2000 Cos d’Estournel 2006 St. Joseph Rouge, Deschants 1995 Cos d’Estournel 2006 Crozes-Hermitage Rouge, Les Meysonniers

1985 Cos d’Estournel 2006 Côte-Rôtie, La Mordorée

1975 Cos d’Estournel

2004 Hermitage Rouge, La Sizeranne

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Hirsch Vineyard - A Study of Pinot Noir

The Sommelier Experience The Art of Blind Tasting

Four Master Sommeliers with eight unknown glasses of wine. Systematically, they determine varietal, country of origin, region of origin, producer and vintage. How do they do it? They share their secrets with you in one of the most entertaining and educational tastings of the weekend.

ON THE PANEL: FRED DAME MASTER SOMMELIER, ICON ESTATES WINE SHAYN BJORNHOLM MASTER SOMMELIER, WASHINGTON WINE COMMISSION KEN FREDRICKSON MASTER SOMMELIER, WIRTZ BEVERAGE GROUP CHRIS BLANCHARD MASTER SOMMELIER, CHAPPELLET VINEYARDS & WINERY

ON THE PANEL: RICHARD BETTS MASTER SOMMELIER, BETTS & SCHOLL DAVID HIRSCH HIRSCH VINEYARDS RYAN ZEPALTAS SIDURI BYRON KOSUGE B. KOSUGE WINES KEVIN KELLEY LIOCO Wine #1 2004 Hirsch Vineyards Pinot Noir Estate

2006 Hirsch Vineyards Pinot Noir Estate

Wine #2

1999 Siduri Pinot Noir Hirsch Vineyard “Christian David” Wine #3 2007 Siduri Pinot Noir Hirsch Vineyard

Wine #4 2006 B. Kosuge Pinot Noir Hirsch Vineyard

2007 B. Kosuge Pinot Nior Hirsch Vineyard

Wine #5

2006 LIOCO Pinot Noir Hirsch Vineyard Wine #6 2005 FAILLA Pinot Noir Hirsch Vineyard

Wine #7

2006 FAILLA Pinot Noir Hirsch Vineyard

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

1959 Bordeaux A Landmark Vintage 50 Years Later

Far Niente The Graceful Maturity of Napa Valley

The stellar vintage of 1959 lives on today as one of the finest that Bordeaux has ever seen. Favorable conditions led to a naturally small crop resulting in wines that exhibit extraordinary concentration, depth and longevity. These are wines that have withstood the test of time, cellared to perfection for those fortunate enough to experience them. Take a 50-year trip back in time to taste this legendary vintage. ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER, BOND ESTATES RAY ISLE SR. WINE EDITOR, FOOD & WINE MAGAZINE ROBIN KELLY O’CONNOR PRESIDENT, SOCIETY OF WINE EDUCATORS LAURA MANIEC MASTER SOMMELIER, BR GUEST, INC.

1959 Château Ausone

2006 Far Niente, Cabernet Sauvignon, Estate, Napa Valley 1959 Château Latour

2005 Far Niente, Cabernet Sauvignon, Estate, Napa Valley 1959 Château Margaux 2004 Far Niente, Cabernet Sauvignon, Estate, Napa Valley 1959 Château Brane-Cantenac 2003 Far Niente, Cabernet Sauvignon, Estate, Napa Valley 1959 Château La Mission Haut Brion 2002 Far Niente, Cabernet Sauvignon, Estate, Napa Valley

1959 Château Palmer 2001 Far Niente, Cabernet Sauvignon, Estate, Napa Valley

1959 Château Pichon Baron

1991 Far Niente, Cabernet Sauvignon, Estate, Napa Valley

1959 Château Pichon Lalande

1985 Far Niente, Cabernet Sauvignon, Estate, Napa Valley

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Roederer Estate -

Cristal -

Building Upon a 200-Year History of Winemaking Excellence

The First Prestige Cuvée Cristal is a name that instantly conjures an image of elegance. Anyone familiar with the wine hears the name and can picture the yellow cellophane cloaked around the clear glass bottle. Champagne Louis Roederer is doing an unprecedented tasting of eight vintages of brut and brut rosé. This is an opportunity that only comes around once in a lifetime. No true fan of Champagne can afford to miss this tasting.

ON THE PANEL: LAURA MANIEC MASTER SOMMELIER, BR GUEST, INC. RAY ISLE SR. WINE EDITOR, FOOD & WINE MAGAZINE FREDERIC ROUZAUD MANAGING DIRECTOR, CLR & MMD RAJAT PARR WINE DIRECTOR, MINA GROUP

The Roederer winemaking philosophy has guided the development of Roederer Estate, located 125 miles north of San Francisco near the Mendocino Coast. Since 1982, Roederer Estate winery has been quietly developing its own vineyards and crafting fine wines from the Anderson Valley. Roederer Estate’s Anderson Valley Brut debuted in October 1988 followed by the winery’s first vintage cuvée, L’Ermitage, in 1993. This tasting will showcase eight vintages of L’Ermitage including 2002, 2000, 1999, 1998, 1997, 1996, 1993 and 1990.

Cristal 2000

Cristal 1995

ON THE PANEL: SHAYNE BJORNHOLM MASTER SOMMELIER, WASHINGTON WINE COMMISSION BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE MAGAZINE ARNAUD WEYRICH WINEMAKER, ROEDERER ESTATE JIM ROLLSTON WINE DIRECTOR, CYRUS RESTAURANT

Cristal 1999

Cristal 1990

L’Ermitage 2002 L’Ermitage 2000

Cristal 2002 L’Ermitage 1999 L’Ermitage 1998

Cristal 1996

L’Ermitage 1997 L’Ermitage 1996

Cristal Rosé 1989

L’Ermitage 1993 Cristal Rosé 1996

L’Ermitage 1990

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

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SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Amuse Bouche www.amusebouchewine.com Collectible wine and collectible art come together to create Amuse Bouche Napa Valley Merlot, a joint wine venture with Heidi Barrett and John Schwartz. This Pomerol-style Merlot/Cabernet Franc blend is made from some of the best grape sources in the Napa Valley.

Anomaly Vineyards www.anomalyvineyards.com Anomaly Vineyards is located at the base of the Mayacamas Mountains in California’s Napa Valley in the small historic town of St. Helena. Anomaly specializes in the production of the highest-quality Cabernet Sauvignon.

Añoro Wine www.anorowine.com Añoro Wine Company is located in Agrello just south of the city of Mendoza in Argentina. Primarily Malbec, the wines are an expression of the land and people of one of the greatest cultures in the world.

The

Wineries

Antinori www.antinori.it The Antinori family has been making wine for over six hundred years and throughout its long history, spanning 26 generations, the family has always personally managed the business with unwavering respect for tradition and the land.

Araujo Estate Wines www.araujoestatewines.com The Araujo estate is a wine property located in the northeast Napa Valley, just east of Calistoga. Its two primary components are the 38-acre Eisele Vineyard, and a winery and cave complex designed and built specifically to vinify only Eisele Vineyard grapes.

Arcadian Winery www.arcadianwinery.com Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California’s Central Coast region since 1996.

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 masters, 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.

Argentiera www.argentiera.eu Argentiera estate , located on the coast of Northern Maremma, about 100 km south-west of Florence, in the small and prestigious DOC Bolgheri, is jointly owned by brothers Corrado e Marcello Fratini, renowned Florentine entrepeneurs, and Marchese Piero Antinori. They produce three wines - Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.

Au Bon Climat Winery www.aubonclimat.com Founded in 1982, Au Bon Climat (which means “a well-exposed vineyard”) produces internationally recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California’s Santa Barbara County.

B. Kosuge Wines www.bkosugewines.com Brian Kosuge, former winemaker at Saintsbury makes several wines under the B. Kosuge Wines label including a Pinot Noir called “The Shop.” It symbolizes his love for spending time in the vineyard and hanging out with vineyard workers. The grapes come from a small Carneros vineyard adjacent to the vineyard equipment shop.

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

Alder Ridge Winery Alder Ridge, located in the Alder Ridge Vineyard along the Columbia River in the town called Alderdale, focuses on Bordeaux varietiels and produces one wine, Cabernet Sauvignon, which received “91” points from the Wine Advocate magazine.

Baron de Ladoucette www.mmdusa.net Baron produces outstanding Loire Valley wines under the de Ladoucette, Marc Bredif, La Poussie, Regnard and Baron Patrick labels. Many of the wines, including the Pouilly Fumé de Ladoucette, Baron de L and Comte Lafond, are considered to be the finest examples of their type.

Battle Creek Winery www.battlecreekwinery.com Set among the peaceful, rolling hills of the beautiful Willamette Valley, Battle Creek Vineyards is a picture of abundance as it stretches out across 135 acres under an expansive, generous sky. Each acre of Battle Creek is devoted to the planting of a single grape varietal—Pinot Noir.

Alpha Omega Winery www.aowinery.com Alpha Omega is located in legendary Rutherford in the heart of Napa Valley and is one of Napa’s newest boutique wineries. Surrounded by vineyards and mountains, the beauty of this rustic, farm-style winery is as captivating as its wine.

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

Beaux Frères Vineyard & Winery www.beauxfreres.com Since the first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of the vineyard.

Ambullneo Vineyards www.ambullneovineyards.com Based in Santa Maria Valley, Ambullneo Vineyards owner-winemaker, Greg Linn, set out to build a winery based on creating blends of some of the state’s top fruit purchased in small quantities from select vineyards and is pursuing his quest for great Pinot Noir. 170

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Bergström Wines www.bergstromwines.com Bergström Wines has three estate vineyards covering 40 acres and two appellations in Oregon’s Northern Willamette Valley all of which are Demeter certified biodynamically farmed. The winery produces 10,000 cases per year of ultra premium Pinot Noir, Chardonnay and Riesling.

Cantina Terlan www.kellerei-terlan.com Cantina Terlano is a cooperative winery that has been around for more than 100 years and has over 100 members. With 300+ acres of vineyard located largely on porphyry (volcanic rock) the wines exude elegance and varietal complexity.

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

Carmel Road Winery www.carmelroad.com Since 1999 Carmel Road has been producing stunning Chardonnays and Pinot Noirs from some of Monterey’s finest benchland vineyards using a mix of proprietary and traditional Burgundian winemaking techniques.

Bernardus Winery www.bernardus.com It is the goal of Ben Pon to create wines from the promising viticultural region of Carmel Valley that will rival in style and quality the finest traditional wines. At Bernardus the textural element – “the mouth feel”- is the most important expression of wine.

Casa Lapostolle www.casalapostolle.com Chilean climate is perfect for vine growing. The original cuttings were brought over from France in the last century and the old vines in Chile are healthy and descendant from great French lineage. Today, Casa Lapostolle has three different vineyards that produce Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Carmenère, and Syrah.

Betts & Scholl www.bettsandscholl.com Betts & Scholl is a partnership between Master Sommelier Richard Betts and Dennis Scholl. Together, they have forged relationships with star growers and winemakers around the world. With a preference for elegant, complex, balanced wines with great perfume and finesse, their first releases from Australia’s Barossa Valley have focused on Grenache.

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

Big Basin Vineyards www.bigbasinvineyards.com Big Basin Vineyards was born out of a love for Syrah and the rugged, ocean-cooled Santa Cruz Mountains. The vineyards are planted on steep, windswept hillsides where French immigrants first grew wine grapes nearly 100 years ago.

Champagne Bollinger www.champagne-bollinger.com Bollinger is one of the last remaining independent Champagne houses. Family managed since 1889, Bollinger maintains more than 150 hectares of vineyards and produces several labels of Champagne including the vintage Vieille Vignes Françaises, Grand Année, R.D.and non-vintage Special Cuvée.

Bivio Italia www.bivioitalia.com Crafted with hand-picked grapes from Italy’s most prestigious wine regions, Bivio Italia reveals Italy’s renowned winemaking tradition in its own refreshingly modern style. Winemaker Christian Scrinzi creates richly textured, elegantly balanced wines with an emphasis on eliciting full, fresh fruit flavors.

Champagne Egly-Ouriet With his estate located in the heart of the Côte de Noirs, surrounded by 100% grand cru Pinot Noir vineyards, Michel Egly is at the top of the small grower elite. The secret is out, and now the window of opportunity to acquire these wines is small—and getting smaller daily. Part of what makes Egly so special is the lands on which his grapes flourish.

Blue Rock Vineyard www.bluerockvineyard.com Blue Rock produces small quantities of luxurious red wines that express their sense of place. Blue Rock, therefore, always make wine from grapes grown exclusively on the Estate in Alexander Valley.

Champagne Henriot www.champagne-henriot.com Henriot cultivates a very particular style, valuing time, patience, and the pursuit of perfection. It chooses the best wines from the best “crus”, demanding the most careful work from the vineyard and cellar workers. The family’s knowledge of the terroir and blending skill make the wines of Champagne Henriot recognizable among all others.

Bodegas Toro Albalá www.toroalbala.com Señor Toro Albala is a fanatic about wine in general, and top-quality sweet wine in particular. He says, “Wine is as old as the bible, and is best savoured knowing its culture”. His wines show respect for the traditional Montilla methods and styles, and above all a serious commitment to making the best dessert wine possible.

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

Bonny Doon Vineyard www.bonnydoonvineyard.com Bonny Doon was amongst the first Californian wineries to embrace Rhône varietals, giving Randall Grahm the nickname “The Rhône Ranger”. In recent years, the winery has embraced obscure Italian varietals, screw caps, and biodynamic production.

Champagne Nicolas Feuillatte www.feuillatte.com The Centre Vinicole - Champagne Nicolas Feuillatte (CV-CNF) is the oldest union of producers of Champagne. It comprises 82 winemaking cooperatives representing more than 5000 vineyards, situated on a hill in the commune of Chouilly, on the road leading to Pierry, and overlooks the community of Épernay.

Champagne Pommery www.pommery.com The essence of the Pommery style: liveliness, fresh, finesse Brut Royal embodies a lively style, fresh and refined, which is deliberately in opposition with heavy Champagnes. Chardonnay grapes from the Côte des Blancs are the primary contributors to that liveliness. A very smooth wine which never wanes on the palate.

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

Champagne Ruinart www.ruinart.com 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.

Brothers in Arms www.brothersinarms.com.au Brothers In Arms, the essence of Langhorne Creek, evolved from five generations of grape growing tradition. The vines planted in 1891 led to the estate vineyard known as “Metala” vineyard, recognized as one of the most famous in South Australia.

Chappellet Winery www.chappellet.com Perched 1,200 feet above the floor of the Napa Valley, the foundation of the Chappellet winemaking program is focused on creating extraordinary age-worthy Cabernet Sauvignon that expresses the unique characteristics of the fruit from Pritchard Hill.

Château Cos d’Estournel www.cosestournel.com Château Cos d’Estournel produces the eponymous grand vin, the second wine since the 1994 vintage, Les Pagodes de Cos from the estate’s younger vines, as well as Château Marbuzet from fruit of nearby plots. The property is adjacent to Château Lafite-Rothschild in the neighboring commune of Pauillac.

Brazin Cellars www.delicato.com Learn more about Brazin Cellars by contacting Delicato Family Vineyards in Manteca, California.

Cambria Winery www.cambriawines.com Benchland is blessed with ancient, complex soils and produces wines that are supremely balanced and utterly profound. The Cambria Estate vineyard is located 17 miles from the Pacific Ocean in Santa Maria. It is a remarkable place for Pinot Noir, Chardonnay and Syrah. 172

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Château d’Issan www.chateau-issan.com Château d’Issan is a winery in the Margaux appellation of the Bordeaux region of France. The wine produced here was classified as one of fourteen Troisièmes Crus (Third Growths) in the historic Bordeaux Wine Official Classification of 1855.

Cliff Lede Vineyards www.cliffledevineyards.com Set at the northern end of the Stags Leap District in Napa Valley, the winery has 50 acres of estate vineyards planted with the red Bordeaux varietals Cabernet Sauvignon, Merlot, Cabernet Franc, and Petite Verdot.

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

Clos du Bois www.closdubois.com Clos du Bois crafted its first vintage in 1974 from 520 acres of grapes in Sonoma County’s then little-known Alexander Valley. Since that time the Alexander Valley has become one of the world’s most prestigious wine producing regions.

Château Haut-Brion www.haut-brion.com Château Haut-Brion is a Bordeaux wine estate, rated a First Growth in the Bordeaux Wine Official Classification of 1855, the only estate from outside Médoc to be included. It is located in Pessac, Graves near the city of Bordeaux. Located in the Graves region, in the appellation Pessac-Léognan.

Clos du Caillou www.closducaillou.com From robust Côtes-du-Rhône to memorable Châteauneuf-du-Pape, Clos du Caillou wines arguably represent some of the finest values in all of France. Proprietor Sylvie Vacheron and winemaker Bruno Gaspard are keeping the great work of the late Jean-Denis Vacheron alive with wines that are heady, robust and mouth-wateringly lush.

Chateau Julien www.chateaujulien.com Family owned and operated since the winery opened in 1982, proprietors Bob and Patty Brower are blessed with a dedicated family of staff that are equally committed to the gracious hospitality and high quality wines produced at the Estate.

Clos du Val www.closduval.com Bernard Portet founded Clos Du Val to produce classic estate-style wines that blend old-world artisan techniques with the extraordinary character of Napa Valley fruit. Today winemaker John Clews continues to profess Clos Du Val’s winemaking style of balance, complexity and elegance.

Château Lafite Rothschild www.lafite.com Only four wine-producing Châteaux of Bordeaux achieved First Growth status in the 1855 Classification, which was based on recent prices. Of those, the first one in the list is Château Lafite Rothschild, a consistent producer of one of the world’s most treasured red wines.

Cloudy Bay Vineyards www.cloudybay.co.nz The Marlborough region is blessed with a unique terroir where a cool, maritime South Pacific climate produces wines of great fruit intensity. Widely regarded as the quintessential expression of the acclaimed Marlborough wine region, Cloudy Bay Sauvignon Blanc is noted for its vibrant aromatics, layers of pure fruit flavors, and fine structure.

Château Lagrange www.chateau-lagrange.com Château Lagrange was restored to its former glory at the beginning of the 1980’s and Château Lagrange is one of the most renowned wineries in the Saint-julien appellation of the Bordeaux region.

Col Solare Winery www.colsolare.com Col Solare is a Cabernet Sauvignon based wine with profound density, complex flavors and a supple texture. For each vintage, the winemakers’ mission is to join two distinct cultures, Washington and Tuscan, new-world and old-world, to create a wine with concentrated flavors, aromatics and supple tannins that lead into a seductive, lingering finish.

Château Margaux www.chateaux-margeaux.com Château Margaux is a wine estate of Bordeaux wine, and was one of four wines to achieve Premier cru (first growth) status in the Bordeaux Classification of 1855. Over several centuries it has retained its position as among the world’s most prestigious wines.

Colgin Cellars www.colgincellars.com Owner Ann Barry Colgin has helped forge a world-renowned reputation for California’s small production, hand-crafted red wines. These intensely endowed wines are produced from exceptional hillside vineyards in the St. Helena area of Napa Valley. Our vineyard management and neo-classical winemaking techniques produce wines with personality.

Château Maris www.mariswine.com Robert Eden’s approach to winemaking is based on the fundamental premise that wine is “grown”, not “made”. To craft wines that reveal the true character of the land, Château Maris strictly adheres to biodynamics, which is in effect a supercharged system of organic farming.

Cooralook Wines www.cooralook.com Cooralook expresses the vineyard and terroir of Victoria. The very essence of the wine is fresh, contemporary and unrestrained. Each vineyard has been selected for the purpose of growing quality wine for specific varieties. From the cool climate conditions of the Mornington Peninsula for Pinot Noir and Chardonnay to the Cambrian soil of Heathcôte.

Chateau Montelena www.montelena.com Established in 1882, Calistoga-based Chateau Montelena is credited for helping California wine earn worldwide recognition. Chateau Montelena produces Chardonnay, Cabernet Sauvignon, Zinfandel and Riesling varietals. The winery has been owned and operated by the Barrett family since 1972.

Covenant Wines www.covenantwines.com Shared cultural heritage and a love of fine wine led to the partnership that gave birth to Covenant Cabernet Sauvignon and RED C. Our wines come from grapes grown in two single Napa Valley vineyards, from which we strive to harness quality commensurate with the rich and profound story of the Jewish people

Davis Bynum Winery www.davisbynum.com Distinguished as the first winery to produce a single vineyard Pinot Noir from the Russian River Valley. The vintage was 1973 and the grapes were from Joe Rochioli’s now prized vineyard. More than thirty years later, the heritage of Davis Bynum lives on through the hand-crafted creation of pinot noir and chardonnay grown exclusively in Russian River Valley.

Chateau St. Jean www.chateaustjean.com Sonoma County as been Chateau St. Jean’s home since its founding in 1973. Our heritage is rooted in Sonoma County vineyards, and is the essence of the wines we’ve created.

Chateau Ste. Michelle www.ste-michelle.com Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art wineries, one devoted to whites and another to reds. This dedicated approach to winemaking allows winemaker, Bob Bertheau, to build programs to the unique specifications of red and white wines.

Cheval des Andes www.chevaldesandes.com Cheval des Andes wine, an Argentinian vintage, born on the plates of Mendoza on the buttresses of the Andes cordillera. Bordeaux-born Audebert works alongside Pierre Lurton of Cheval Blanc and Château d’Yquem, in what he calls a ‘blend of Argentine knowledge of terroir, and French expertise.’

Clarendon Hills www.clarendonhills.com Clarendon Hills is an Australian winery, founded in 1989 by Roman Bratasiuk. The winery is most famous for its Astralis wine which is considered to be one of Australia’s best wines.

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Davis Family Vineyards www.davisfamilyvineyards.com 175 Davis Family Vineyards is a small family winery that thinks everything matters from vineyard to bottle. They make only small lots of wine and literally handcraft each and every one. They are passionate in their pursuit and believe wine is an essential element in a rich and wonderful life---adding a delicious layer to both meals and to friendships.

DeLILLE Cellars www.delillecellars.com Founded in 1992 by Charles Lill, Chris Upchurch, Greg Lill, and Jay Soloff, DeLILLE Cellars is a small winery located in Woodinville, Washington. Simply stated, our goal is to make the best handcrafed, old-world style red and white wine made in the State of Washington.

DFV Wines www.dfvwines.com Today, DFV Wines is one of the leading family winegrowers in America, with members of the second and third generation actively involved in the business. The winery harvests some of the most diverse and desirable vineyard estates across the top regions of California.

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Dolce Winery www.dolcewine.com 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. Dolce has brought forth a wine in every vintage, yet in small, unpredictable quantities; witness to the incredible difficulties presented every year in the effort to make Dolce.

Edna Valley Vineyard www.ednavalleyvineyard.com Just five miles from the Pacific Ocean, Edna Valley Vineyard has one of the longest and coolest growing seasons in California. Its location in one of the state’s few east/west-oriented valleys allows nighttime coastal fog to move inland, cooling the grapes after a long day in the sunlight, so that they slowly mature while retaining sufficient acidity.

Domaine Bouard-Bonnefoy Every wine has a story, but Fabrice Bouard’s is somewhat more interesting than most. Retired at age 35 after working as the French equivalent of the Secret Service, he now crafts artisan Burgundy from 10 acres of some of the top vineyards of Chassagne-Montrachet. These are contemplative wines that demand attention.

Elizabeth Spencer Wines www.elizabethspencerwines.com At the core of Elizabeth Spencer Wines is a relationship. Elizabeth Pressler and Spencer Graham are partners in wine as they are in life. Wine is, and has been for three decades, their profession and passion. Wine brought them together and, in 1998, together they created Elizabeth Spencer.

Domaine Carneros www.domainecarneros.com Domaine Carneros farms organic vineyards in four separate Carneros sites. Clones are selected for subtle differences of flavor and intensity. Like an artist working from a multi-colored palette, our winemakers blend the wines from the different clones, each contributing to the complexity and depth of the final cuvée.

Estancia www.estanciaestates.com Estancia’s winemakers strive to combine the best of both worlds: a state-of-the-art winemaking facility, and a traditional, hands-on approach to each grape we produce. While our cutting-edge facilities enable us to take advantage of the beneficial advances in winemaking technology, our commitment to old world processes results in complexity and elegance.

Domaine du Caillou If you’ve been contemplating an extra wing for your cellar, better make it two. These expressive, suave, wonderfully seductive Châteauneuf wines from our friends at Domaine du Caillou are ones for which you’ll want to reserve prime real estate.

Etude Wines www.etudewines.com Etude was founded on the philosophy that winemaking begins in the vineyard long before harvest and that superior grape growing diminishes the need for intervention by the winemaker, resulting in a wine that is grown not made. This remains the approach today as we continue to build the Etude legacy.

Domaine Gerard Raphet Gerard Raphet took over this domaine from his father Jean in 2002. Thirty acres of impressive vineyard sources including Chambertin, Clos de Beze and old vine Clos Vougeot.

Failla Wines www.faillawines.com Husband and wife team Ehren Jordan and Ann Marie Failla create luscious wines from 7 unique vineyards including Que Syrah Syrah Vineyard, Alban Vineyard, Keefer Ranch, Hirsch Vineyard, and their own Estate Vineyard.

Domaine Josmeyer www.josmeyer.com Josmeyer owns superb vineyard sites around Wintzenheim and Turckheim, including parcels in the Grand Cru Hengst and Grand Cru Brand, as well as parcels in the designated vineyards, Herrenweg and Dragon. All Josmeyer domaine vineyards are farmed biodynamically, so that each wine expresses the vineyard site from which it is born.

Far Niente Winery www.farniente.com Since our first vintage of Chardonnay in 1979 and the introduction of Cabernet Sauvignon in 1982, Far Niente has held true to its philosophy of producing estate wines of luxury and elegance with a consistent house style.

Domaine Marius Delarche Winemaker Philippe Delarche’s style is determined completely by terroir. All of his wines are mineral-rich in the most complex and tantalizing ways, with a luscious core of citrus-spiced fruit. Never superficial, the wines respect the soils that produced them and are slavishly true to them.

Fattoria di Fèlsina www.felsina.it Fèlsina, an ancient presence in the land of Siena, has become a modern wine estate while fully respecting the local agricultural traditions that held sway in the Chianti area for so long.

Domaine Pierre Gaillard www.domainespierregaillard.com A 16 hectare big wine property in the appellations Saint Joseph and Côte Rôtie. Pierre Gaillard has also created a very interesting collaboration with two like-minded wine making colleagues Yves Cuilleron and François Villard to make wine across the river, near the city of Vienne, facing Côte Rôtie wine district.

Faust www.faustwine.com Faust is the epitome of the style that has made Napa Cabernet Sauvignon world renowned – bold and powerful, yet elegant and concentrated. Top lots are selected from vineyards Agustin Huneeus owns in Rutherford, a Napa Valley appellation synonymous with the best of Napa Valley Cabernet, as well as the Tulocay viticultural area south of Atlas Peak.

Domaine Roulot Run today by Jean-Marc Roulot, this is one of the most hallowed domaines in the region. These are Meursaults of uncommon clarity and purity; rarely are the differences between vineyard sites as vividly illuminated as they are here. Jean-Marc uses 15% new oak which integrates seamlessly into the wines’ silken, perfectly harmonious structures.

Ferrari-Carano Vineyards www.ferrari-carano.com Today, Ferrari-Carano owns 19 estate vineyards in four different appellations totaling 1,400 acres, in some of the finest wine growing regions in all of California. Mountain, benchland and valley floor vineyards spread over a fifty mile radius were chosen for their diversity of microclimates and soil.

Domaine Serene www.domaineserene.com Domaine Serene has raised the bar for Oregon wines, putting the region in the forefront of the media and the entire wine world. Domaine Serene’s environmentally friendly farming practices and extremely low crop yields continue to produce consistently concentrated, elegant, and highly allocated wines, with over 55 wines rated 90 points or higher.

Figge Cellars www.figgecellars.com Figge Cellars believes that the best wines come from the best grapes. Their background in vineyard management gives them the experience necessary to make this happen. Their passion for great wine and sharing them with the world are what drive them forward.

Duckhorn Vineyards www.duckhornvineyards.com Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent a quarter century establishing itself as one of North America’s premier producers of Bordeaux varietal wines. From its modest inaugural vintage, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.

Folie-à-Deux Winery www.folieadeux.com Named for the French term meaning “shared fantasies,” Folie à Deux wines represent the fulfillment of a dream to create a beautiful dance of flavors and true varietal expression. Each of our Napa Valley vineyards produces its own quality Cabernet which is harvested and blended together to create an unforgettable, luxurious Cabernet Sauvignon.

Dutton-Goldfield Winery www.duttongoldfield.com At Dutton-Goldfield, our mission is to produce distinctive wines that display the brightness of fruit, complexity, structure and balance that are reflective of our cool coastal home. We focus primarily on Pinot Noir and Chardonnay, with a bit of Syrah, Zinfandel, and other fun wines when opportunities come our way.

Franciscan Oakville Estate www.franciscan.com Franciscan’s output of legendary wines began with the its 1975 Cabernet Sauvignon, by Justin Meyer. This release established the Franciscan style based on making wine in small lots, then blending them together to achieve the greatest expression.

Frei Brothers Reserve www.freibrothers.com Today, we honor and continue the tradition Andrew Frei established years ago with Frei Brothers Reserve. Fruit-forward and food friendly, these wines are made from select grapes from select Sonoma appellations.

Edmeades Winery www.edmeades.com Our approach is traditional and natural; our methods are decidedly low tech. We believe in native yeast fermentations in small open-top bins, hand punch-downs, minimal manipulation and no fining or filtration at bottling. The simplicity of our methods allows the soils and climates of each site to be clearly heard in our wines 176

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Gaja wwww.terlatowines.com/wines/italy/gaja The Gaja Winery was founded by Giovanni Gaja in 1859 and has been owned and operated by four generations of the Gaja family. Currently, they own 250 acres of vineyards in Piedmont. Since its inception, the Gaja Winery has continuously evolved in ways that have always focused on meticulous care of and attention to the quality of its wines.

HdV Wines www.hdvwines.com HdV is a venture between the Hyde Family of Napa Valley and the de Villaine Family of Burgundy. The families, related by marriage, share long histories in French and Californian winemaking. In HdV, we have brought together our knowledge and experience for the purpose of creating single vineyard wines from the slopes of Hyde Vineyards.

Galante Vineyards www.galantevineyards.com At Galante Vineyards our philosophy is simple: grow the finest grapes possible and let the fruit express itself in the wine. Since all of our grapes are estate grown, each bottle of wine we produce embodies the characteristics of our unique region, exhibiting the natural flavors that are born from the land.

Heathcôte Estate www.heathcôteestate.com Inspired by the amazing depth and character of Heathcôte Shiraz, the Bialkower and Kirby families selected a rare and ideal location to produce an ultra-premium Shiraz to rival Australia’s finest. Heathcôte Estate was established in 1999 as an ultra premium producer solely focused on the production of one wine – a single vineyard Shiraz.

Gallo Family Vineyards www.gallosonoma.com Our guiding principle remains the same as it was for our grandparents: Make each vintage better than the last. This philosophy has helped us create wines that continue to receive international recognition. – Gina Gallo

Heitz Cellar www.heitzcellar.com Heitz Wine Cellars has earned countless accolades for its dazzling wines every year since 1961. Their three renowned vineyard-designated wines --- Martha’s Vineyard Cabernet Sauvignon, Trailside Vineyard Cabernet Sauvignon and Bella Oaks Vineyard Cabernet Sauvignon --- are the highlight of the winery’s distinguished resumé.

Ghost Pines www.ghostpines.com Sonoma Spirit, Napa Elegance, proving excellence has no boundaries. In 1964 Louis P. Martini, son of Napa pioneer Louis M. Martini, purchased 178 acres of land in the eastern hills of the Napa Valley. Later the Martini family converted the land into a vineyard; thus we have this wine named after the vineyard that had a group of grey pines on the property.

Heller Estate www.hellerestate.com “Magical Wines That Dance On Your Palate!” Nestled in the sunshine-bathed amber hills above the Cachagua region of Carmel Valley (Monterey California) and brushed by gentle cooling ocean breezes, Heller Estate has been producing luscious fruit-laden grapes since 1970.

Gloria Ferrer www.gloriaferrer.com For more than 20 years, Gloria Ferrer Caves & Vineyards—the first sparkling wine house in the Sonoma Carneros region—has invited visitors to discover cool-climate wines served with warm Spanish hospitality.

Hewitt Vineyard & Winery The 58 acre vineyard is located on the famous Rutherford Bench at the base of the Mayacamas Mountains. Like most of the surrounding properties, the deep, gravelly soil is very well drained and perfectly suited for Cabernet Sauvignon.

Gnarly Head Cellars www.gnarlyhead.com A passion for Zinfandel and a desire to make great Zin, led our winemaking team to Lodi, California’s zinfamous appellation. But it was a sense of fun - wine should be fun, accessible, easy to understand and enjoy - that led us to create Gnarly Head Old Vine Zin.

Hidden Ridge Vineyard www.hiddenridgevineyard.com Hidden Ridge Vineyard lies between Mount Hood and Diamond Mountain in the Mayacamas mountain range near Pride Mountain Winery and Paloma Vineyards. Elevations range from 900’ – 1700’. Surrounding mountain peaks rise to 2400’ and shelter the 55 acre vineyard giving rise to its name – Hidden Ridge.

Goldeneye Winery www.goldeneyewinery.com The Goldeneye Winery is dedicated to the production of world-class Pinot Noirs. It is located in the heart of Anderson Valley along the migratory pathway of the Goldeneye duck. Dan and Margaret Duckhorn’s vision for Goldeneye was simple: to craft a distinctively California Pinot Noir of equal stature to their acclaimed Duckhorn Vineyards Merlot.

Hirsch Vineyards www.hirschvineyards.com Hirsch Vineyards was established in 1980 on a ridge overlooking the ocean at Fort Ross, Sonoma County. It was the first vineyard in the region planted to the production of premium pinot noir. From the start all efforts have been on the growing of fruit that makes wines profoundly characteristic of the site, vintage after vintage.

Greg Norman Estates www.gregnormanestateswine.com “The foundation for my California wines was established years ago. I’m fortunate to take something that I’m passionate about, both a business and a personal interest, and expand it to an area that I have grown so very fond of. My line consists of 5 wines from top-quality appellations that deliver a unique expression of its place of origin.” - Greg Norman

Hogue Cellars www.hoguecellars.com The Hogue Cellars, founded by Mike and Gary Hogue, is located in Eastern Washington’s Columbia Valley, the premiere grape growing region of the state. The climate and soils of the Columbia Valley produce grapes with intense fruit flavors and high natural acidity with a liveliness and ripe, zesty fruit flavors.

Grgich Hills Estate www.grgich.com Grgich Hills Estate is a family-owned winery dedicated to the art of winemaking. Our wines are made completely from organically and biodynamically grown grapes in Napa Valley, California.

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

Gruet Winery www.gruetwinery.com Gruet now produces 7 different sparkling wines: Brut NV, Blanc de Noirs NV, Rosé NV, Demi Sec NV, vintage Blanc de Blancs, vintage Grand Rosé, and Laurent’s latest bubbly creation, the vintage Gilbert Gruet Grande Reserve. We also produce 2 excellent Chardonnays and Pinot Noirs with regular bottling and an unfiltered barrel select reserve bottling.

Inniskillin Wines www.inniskillin.com Inniskillin offers a full collection of fine VQA wines made by dedicated winemakers and viticulturists committed to their craft. Inniskillin continues to play a vital role in exploring new frontiers in winemaking and appreciation while maintaining strategic partnerships and forging new initiatives in research, education and environmental responsibility.

Hanzell Vineyards www.hanzell.com The original 6 acre vineyard has grown to 42 acres today, allowing Hanzell to produce 6,000 cases annually: threequarters Chardonnay and one-quarter Pinot Noir. Through five decades Hanzell has pursued empirical winemaking and established traditions on which great cellar-worthy winemaking is predicated.

Iron Horse Vineyards www.ironhorsevineyards.com Founded by Audrey and Barry Sterling, Iron Horse is one of Sonoma County’s most prestigious, small, independent, estate, family owned wineries, focusing on Chardonnay and Sparkling wines.

Harlan Estate www.harlanestate.com Set in the western hills of Oakville, rising above the fabled Napa Valley benchlands, the estate is over 240 acres of natural splendor: oak-studded knolls and valleys, roughly fifteen percent of which are under vine, planted to the classic varietals; Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot.

J. Lohr Vineyards & Wines www.jlohr.com The goal of J. Lohr brands is to produce varietals that can compete with the finest in the world, using a style that focuses on flavor and complexity through vineyard selection, technology and innovation. Jerry Lohr and his team have developed three tiers of wines produced from estate vineyards – J. Lohr Cuvée Series, J. Lohr Vineyard Series and J. Lohr Estates.

Hartwell Vineyards www.hartwellvineyards.com Hartwell Vineyards was founded in 1986 by Bob and Blanca Hartwell. They produce about 3,500 cases of Cabernet Sauvignon and Merlot each year. Hartwell’s winemaker is Andy Erickson and Mario Bazan is the vineyard manager.

Jackson-Triggs Winery www.jacksontriggswinery.com Don Triggs has been a tireless promoter of Canadian wine, a role for which he has received industry-wide recognition. Allan Jackson, co-founder, has over 30 years of outstanding service to the Canadian wine industry and heads their research and development team. Their success stems from the founders’ vision of making outstanding Canadian wine

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JM Cellars www.jmcellars.com JM Cellars is a family-owned winery in Woodinville, Washington working in partnership with a diverse collection of the Columbia Valley’s best vineyards to produce high quality wines styled for balance, power, dimension and finesse. Best known for blended reds (we make three), many regard Tre Fanciulli as JM Cellars’ “signature” wine.

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

John Anthony Vineyards www.javwine.com The idea was simple – pick ideal climate and locations for the fruit, choose the best vine stock available, care and tend to each vine’s needs, work with the best winemaker you can find, and share the end result with those who will most appreciate it. This level of viticultural control is the foundation for the wines John Anthony Vineyards produces.

La Sirena Wine www.lasirenawine.com Welcome to La Sirena Wines, where I blend the art and science of wine. My philosophy is to make the best wines possible with emphasis on the unique characteristics of each individual vineyard. I try to maximize the potential of each vintage in a very balanced, elegant style of winemaking. - Heidi Peterson Barrett

Jonata Wines www.jonata.com 600 acres of gorgeous, golden hills…eighty of which were meticulously selected based on their unique microclimates and soil profiles, then divided into 50 blocks and sub-blocks – each matched with different rootstocks, clones, and planting densities – providing winemaker Matt Dees with the broadest palette from which to blend his distinctive wines.

L’Angevin Wines www.langevinwines.com The concept for L’Angevin Wines is to seek out mature vineyards in cool climates and combine them with diligent vineyard care and classical winemaking techniques.

Jordan Winery www.jordanwinery.com In the historical tradition of fine wines, Jordan wines are produced and bottled at the winery. Combining the artistry of the old world with the technology of the new, Jordan produces Cabernet Sauvignon, blended in the tradition of Bordeaux, and Chardonnay, crafted in the tradition of a white Burgundy.

L’Aventure www.aventurewine.com Stephan Asseo has been a dedicated vigneron and artisan winemaker for nearly two decades. His unique style and level of quality garners acclaim and accolades from the European press, travel guides, the Wine Advocate and the Wine Spectator.

Joseph Phelps Vineyards www.jpvwines.com After years of studying the complex relationship between wine quality and place, and understanding the importance of “terroir,” Phelps has developed estate-owned vineyards in the premiere growing regions of Stag’s Leap, Rutherford, Oakville, Oak Knoll and the eastern foothills of Napa.

Layer Cake The Layer Cake wines represent countries, people and traditions of craftsmanship. The wines are all rich, lush and complex expressions of a unique vareital from a place like no other; a place winemaker Jayson Woodbridge and his team feel cannot be recreated or replicated.

Joyce Vineyards www.chateauchristinawines.com Dr. Joyce is a warm, engaging, intelligent, mildly roguish gentleman lighting the Carmel Valley wine scene up with delicious handmade estate and single vineyard bottlings of Cabernet, Merlot, Pinot Noir, Chardonnay and Syrah. These wines burst onto the stage in the late 90’s and have become one of our region’s great triumphs.

Lewis Cellars www.lewiscellars.com We are literally hands-on in every aspect of vineyard management, winemaking, sales and distribution, and we thrive on this challenge and the relationships we cultivate in the process. It is our continuing goal to create world class wines.

Justin Vineyards & Winery www.justinwine.com Winemaking techniques range from the time honored to cutting edge in shaping the JUSTIN style. The prime focus is on a “left bank” Bordeaux style blend of Cabernet Sauvignon, Merlot and Cabernet Franc, named ISOSCELES; JUSTIFICATION, it’s “right bank” Merlot and Cabernet Franc cousin; and varietal bottlings of Cabernet Sauvignon, Syrah.

Lokoya www.lokoya.com Each Lokoya wine is identified with the terroir of Napa’s mountain vineyards. Sparse soils, high elevations, good drainage and the cool climates form the backbone of our intensely powerful Cabernet Sauvignon. We select only those vineyards, lots and even rows of vines that meet our rigorous standards for expressing the vineyard’s terroir.

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

Louis M. Martini Winery www.louismartini.com We believe that Cabernet Sauvignon is the most noble of grapes. We believe that great winemaking begins with great vineyards, and we want the land to speak through our wines which express the best characteristics of Cabernet, the personality of the special places where our grapes are grown, and the vision and skill of the winemaker.

Kenwood Vineyards www.kenwoodvineyards.com At Kenwood, grapes from Sonoma County’s finest vineyards get the attention they deserve. The harvest from each vineyard is handled separately within the winery to preserve its individuality. This small lot winemaking allows our winemaker, Pat Henderson, to bring each lot of wine to its fullest potential.

Luna Vineyards www.lunavineyards.com We all share a passion for making great wines. Our exceptional sites for each varietal, our natural fermentation methods, and a minimum of intervention in the cellar contribute to the acclaim our artisanal wines receive.

Kim Crawford Wines www.kimcrawfordwines.co.nz Kim Crawford Wines was conceptualized over a glass of wine and founded because of a couple of babies. Along with serious winemaking and good wine, the intention to have fun, explore new boundaries and stay in touch with their wine consumers has always been of the utmost importance.

M. Chapoutier www.chapoutier.com To be daring is to have an open mind. Open to other horizons and other terroirs. Open to respectful and demanding methods of cultivation, going against those of a so-called modern era. The Maison M. CHAPOUTIER knows that nature always yields fine responses when you speak her language.

Krutz Family Cellars www.krutzfamilycellars.com The philosophy of Krutz Family Cellars is simple; Producing small lots from choice vineyards with the truest expression of varietal character through as less manipulation as possible. Small basket pressed, unfiltered and unfined wine made with 100% soul!

MacMurray Ranch www.macmurrayranch.com The hillside and valley vineyards of MacMurray Ranch offer a rich diversity of soil. This unique expression of terroir gives MacMurray Ranch wines their rich aroma and depth of flavor.

Kunin Wines www.kuninwines.com 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.

MacPhail Family Wines www.macphailwine.com Working with and ultimately making wine always symbolized something very special to me: slowing down and being creative, handcrafting a product that brings joy to people and encourages spending time with friends and family, and finding passion in one’s work.

Maison Leroy www.domaineleroy.com In her wines, Lalou seeks a magnified delineation of flavors. Each wine offers a kaleidoscope of sensation, each of which is distinct from the other with no blurring or muddiness. Lalou seeks a degree of purity, allied to extraordinary concentration, that is almost unmatched by any other producer

Kutch Wines www.kutchwines.com In the pursuit of trying to create the highest quality balanced wines possible, the old saying goes, “wine is made in the vineyard.” Following that philosophy, we strive to use well positioned, cold climate sites, having appropriate soils. At Kutch, wines are allowed to express all of the natural greatness of their vineyard origins. 180

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Maison Louis Latour www.louislatour.com The family-run company of Maison Louis Latour is one of the most highly-respected négociant-éléveurs in Burgundy. Renowned throughout the world for the quality of its red and white wines, the company has built a reputation for tradition and innovation.

Mount Veeder Winery www.mtveeder.com Mount Veeder is a magical place—a rare and beautiful spot where vines cling to the steep hillsides, producing tiny, concentrated berries that give our wines their big, bold, brambly fruit character.

Maison Trimbach www.maison-trimbach.fr Twelve generations of Trimbachs have prevailed since 1626 over this pre-eminent Alsace house, an unbroken line unthinkable in the new world. The collaboration of time-honored knowledge and skills always impresses me. Maison Trimbach commands the greatest respect from fine wine lovers universally.

Murphy-Goode Winery www.murphygoodewinery.com Here at Murphy-Goode, we love making wine. Flat-out love it. We’ve won plenty of awards and plan to win a whole lot more. You see, the same passion we have for wine, we unabashedly bring to everything we do. We live every day as if it were the best day in our lives. And who’s to say it isn’t.

Marchesi Pancrazi www.pancrazi.it This stunning Tuscan Pinot Noir from a fifteenth-century estate west of Florence, Villa di Bagnolo (property of Marchese Vittorio Pancrazi) has come a long way. From 1989 to this day, Pancrazi, in synergy with both his winemaker and brilliant agronomist Paolo Mocali, has carried out in-depth innovations in the vineyard and in the winery.

Napa Cellars www.napacellars.com Napa Cellars embodies the classic Napa Valley style - ripe, rich, balanced and collectible. Most importantly, the wines of Napa Cellars taste of the depth of this great wine region as much as the grapes themselves.

Martin Estate www.martinestate.com The Rutherford Estate Cabernet Sauvignon made here is handcrafted all the way without any hi-tech interventions. The wines are aged up to 24 months in selected French and American oak barrels, separated by clones and picking dates, awaiting their final blend.

Neal Family Vineyards www.nealvineyards.com The flavors inherent in ultra-premium wine grapes should be allowed to speak for themselves; therefore, we choose not to blend varietals in any of our wines. It is important to be able to custom-tailor vineyard practices to the needs of each individual winemaking project, and Mark only uses grapes from vineyard sites cultivated to his exacting specifications.

Martinelli Winery www.martinelliwinery.com These handcrafted wines are un-fined, un-filtered, neither cold nor heat stabilized and may contain naturally occurring sediment. We recommend decanting or allowing the bottle to sit upright in a cool place prior to serving.

Newton Vineyard www.newtonvineyard.com The approach to winemaking is meticulous, using techniques based on an old-world style including natural fermentation and bottling without filtration whenever possible. The grapes are handled with care, hand-picked in small lots and transferred for gentle pressing to the Spring Mountain cellar.

Matanzas Creek Winery www.matanzascreek.com With each bottle embodying our commitment to quality, Matanzas Creek wines have been delighting wine lovers and critics alike since our very first vintage in 1978. And now, over thirty years after the release of its first vintage, Matanzas Creek stands at the forefront of California viticulture.

Nickel & Nickel Vineyards www.nickelandnickel.com Established in 1997 by the partners of Far Niente, Nickel & Nickel is based on a philosophy of producing 100 percent varietal, single-vineyard wines that best express the distinct personality of each vineyard. It is from some of the most coveted vineyards in the Napa and Sonoma valleys that the Nickel & Nickel wines are produced.

McIntyre Vineyards www.mcintyrevineyards.com For more than two decades, our family has grown grapes in a responsible and sustainable manner in numerous appellations for some of the most prestigious wineries in California.

Opus One Winery www.opusonewinery.com Founded as a joint venture between Baron Philippe de Rothschild of Château Mouton Rothschild and Robert Mondavi to create a single Bordeaux style blend based upon Napa Valley Cabernet Sauvignon. The creation of this winery in 1978 was big news in the wine industry and added an air of respectability to the burgeoning Napa wine region.

Merry Edwards Winery www.merryedwards.com With exceptional Russian River Valley and Sonoma Coast grapes, Merry Edwards is able to produce acclaimed wines using gentle, traditional, labor intensive winemaking practices.

Orin Swift Cellars www.orinswift.com A combination of elements from his parent’s names, Orin Swift Cellars sounds like it’s the life’s work of a master winemaker. That’s about right, except the winemaker’s name is Dave (there is no Orin Swift) and he is only in his 7th vintage. Orin Swift Cellars is the definitive realization of a dream.

Miner Family Vineyards www.minerwines.com Miner Family Vineyards is a dynamic family owned winery tucked into the eastern hills of the Oakville appellation, squarely within the heart of Napa Valley.

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

Mirror www.mirrorwines.com A true representation of the kind of Cabernet Sauvignon that Napa Valley is able to produce. On the palate it delivers a lush, ripe and richly concentrated core for dark fruits (cassis, blackberries and dried cranberries with a hint of tobacco). Good acidity and polished tannins give the core a balanced framework to focus the ripe fruit.

Otter Cove Vineyards www.ottercovewines.com We produce wines with Monterey County grapes. We were able to bring some great tasting wines to Monterey and beyond. We pride ourselves with quality products at a great price. We are a local group of wine makers and consultants seeking to bring great joy to others by producing what nature gave us.

Miura Vineyards Critically acclaimed single-vineyard wines from prestigious growers across Northern and Central California: Pinot Noirs from the Santa Lucia Highlands, Monterey County, Arroyo Grande Valley, and Anderson Valley; Syrah from the Santa Lucia Highlands; Bordeaux-style blend from Napa Valley; and Chardonnay from Arroyo Grande Valley.

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

Morgan Winery www.morganwinery.com Morgan Winery is an organically farmed winery that has 45 acres currently producing fine Pinot Noir, Chardonnay and Syrah. They are committed to making elegant, refined wines from the finest Santa Lucia Highlands and Monterey vineyards. Their visitors center and tasting room is located at the beautiful Crossroads Shopping Center in Carmel.

Papapietro Perry Winery www.papapietro-perry.com Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes the Russian River, Anderson and Dry Creek Valleys have to offer.

Paradigm Winery www.paradigmwinery.com Paradigm Winery, located in the Oakville appellation of Napa Valley, hand-crafts small quantities of estate-bottled red wine. We’re known for our Merlot and our Cabernet Sauvignon, and a tiny amount of Zinfandel and Cabernet Franc. Regardless of the varietal, our wines are a rich expression of the vineyard we’ve been farming now for 29 years.

Morlet Family Vineyards www.morletwines.com In St. Helena, the heart of the Napa Valley, Luc and Jodie Morlet hand-craft their vineyard designated wines and unique cuvées from the surrounding Napa Valley and from Sonoma County. Meticulously farmed vineyards and lowintervention winemaking techniques produce powerful yet refined wines. 182

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Paraduxx www.paraduxx.com An unabashed extrovert, this innovative blend has the personality to mix naturally with great food and dynamic company. Free from convention, Paraduxx has developed its own exuberant personality filled with enticing layers of lush fruit and engaging aromatics.

Pisoni Vineyards & Winery www.pisonivineyards.com Fusing classic French techniques with innovative New World ideas, Jeff tries to make the best wine from nature’s bounty every year. His winemaking artistry ensures the typicity of Pisoni Vineyards—and 365 days of his heart and mind— can be tasted in every bottle.

Paraiso Vineyards www.paraisovineyards.com The vineyards, with their varying soils, elevations, 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.

Provenance Vineyards www.provenancevineyards.com Provenance is a leader in the renaissance of Rutherford, Napa Valley’s premier Cabernet Sauvignon appellation. We focus on Rutherford Cabernet Sauvignon, plus produce smaller amounts of Napa Valley Merlot and Rutherford Sauvignon Blanc. We also offer a limited production of vineyard-designated wines from some of Napa’s most prestigious vineyards.

Parr Selection www.parrselection.com Both an award-winning sommelier and palate extraordinaire, Rajat Parr has assembled a collection of terroir-driven, impressive California wines that blend the innovative passion of the “new world” with France’s noble traditions.

Quintessa www.quintessa.com “Everything that we do is based on our beliefs that wine should be -- and our wine will be -- known for the property from which it originates, rather than its varietal composition,” Agustin Huneeus.

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

Ravenswood Winery www.ravenswood-wine.com At Ravenswood we employ relatively archaic winemaking techniques. Instead of sterilizing our juice with sulfur and adding a commercial yeast culture, we use native vineyard yeasts that have a broader range of flavors and aromas.

Pasanau Germans Garnacha, Merlot, Mazuelo and Syrah, including fruit from Pasanau’s youngest vines in La Morera. Aged in third- and fourth-year American and French oak from three to six months according to variety. Impressively concentrated, round and elegant, the succulent 2005 vintage follows an enormously successful 2003 debut.

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

Patz & Hall www.patzhall.com Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California’s most celebrated artisan wineries.

Revana Family Vineyard www.revanawine.com Located in the heart of Napa Valley, Revana Family Vineyard is a vineyard and winery estate focused on producing world-class Cabernet Sauvignon. For Dr. Madaiah Revana, it is the culmination of his dream to grow and craft wines of exceptional quality.

Paul Hobbs Winery www.paulhobbswinery.com One of the first California winemakers to focus on single-vineyard wines, Paul Hobbs took the challenge one step further by dedicating himself to crafting unfiltered and unfined wines, fermented with native yeasts. His vision has resulted in exciting, structured wines that are rooted in classic old world techniques and are distinctly Californian in their expression.

River Ranch Vineyards For years, River Ranch Chardonnay and Pinot Noir have graced the tables at all the best local restaurants and have been available at all the important bottle shops, yet no one ever seems to be out promoting the wines. All there is, is consistently delicious Burgundian varietal wines that are as ensconced in Monterey County wine culture as any brand out there.

Pelerin Wines www.pelerinwines.com From the vineyard to your table: the drive for excellence we share with our growers, combined with our rigorous standards in the winery, produces limited amounts of exceptional and unique wines. All of our wines are handmade. Infused with the winemaker’s vision, they are distinctive expressions of the location, climate, and time in which they are produced.

Roar Wines www.roarwines.com As third generation growers, Roar Wines produces small lots of wine that are a pure reflection of the Santa Lucia Highlands and in particular the signature flavors of our vines, specializing in small lots of Pinot Noir, Syrah and beginning in the summer of 2009, Chardonnay.

Penfolds Wines www.penfolds.com Penfolds was founded in 1844 by Dr. Rawson Penfold at Magill in South Australia. Today, Penfolds is one of the largest exporters of Australian wine and part of one of the largest wine companies in Australia. It produces a wide range of wines, the best known being Grange Hermitage.

Robert Mondavi Winery www.robertmondaviwinery.com After 41 years, Robert Mondavi Winery still embodies its founder’s commitment to excellence, innovation and creative spirit while continuing to produce wines that stand in the company of the world’s finest.

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

Robert Talbott Vineyards www.talbottvineyards.com 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.

Peter Michael Winery www.petermichaelwinery.com In 1982 Sir Peter Michael established the Peter Michael winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Sonoma County. From the beginning, the wine growing philosophy was modeled on the French tradition infused with a few modern influences.

Rockaway Vineyard www.rockawayvineyard.com Rockaway is limited production, single vineyard cabernet sauvignon from Alexander Valley. It is released once a year to members of our mailing list and to a limited number of restaurants.

Picket Fence Vineyards www.picketfencevineyards.com Picket Fence wines grew out of our long friendship and a shared desire to create handcrafted wines that reflect the aweinspiring appeal of Sonoma County’s Russian River Valley. This spectacular region is a place of unparalleled beauty with unique growing conditions and vineyards.

Rodney Strong Vineyards www.rodneystrong.com According to Rick Sayre, winemaker, Rodney Strong Vineyards was founded on the recognition of Sonoma County’s potential for excellence. Gentle handling, careful use of barrel and stainless steel fermentation and proper oak aging are guided and monitored to enhance the natural characteristics of our fruit.

Roederer Estate www.roedererestate.com Roederer Estate Brut is the first California sparkling wine to be produced by Champagne Louis Roederer. Since 1982, Roederer Estate winery has been quietly developing its own vineyards and crafting fine wines from the Anderson Valley.

Pine Ridge Winery www.pineridgewinery.com Pine Ridge produces wines that embody the unique characteristics of the Napa Valley appellations in which its 220 acres of estate vineyards are located. Since founded in 1978, old world traditions have been fused with innovative winemaking practices to yield powerful yet balanced Bordeaux-style red wines and Chardonnays with classic aromas. 184

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Rosati Family Winery www.rosatifamilywines.com The Rosati Cabernet Sauvignon wines trace their origins to one of California’s most illustrious vineyards, Ridge Vineyards. Over the last two decades, the vineyard, located in Southern Mendocino County, has been carefully and artfully farmed with extraordinary Cabernet Sauvignon.

Siduri Winery www.siduri.com Siduri started more than 15 years ago in our native Texas. At the time it was a dream shared by two wine geeks (us!) who wanted nothing more than to move to California and make killer Pinot Noir from the finest vineyards we could find. Today that dream is a reality.

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

Silver Oak Cellars www.silveroak.com Great wine is meant to be savored with family and friends. This belief is at the heart of Silver Oak Cellars, where we have crafted extraordinary Cabernet Sauvignon for over 35 years. Designed to be deliciously drinkable from the day it is released, Silver Oak Cabernet Sauvignon grows more supple and luxurious over time.

Round Pond Estate www.roundpond.com Round Pond is a family-owned sustainably farmed estate in Rutherford, Napa Valley dedicated to producing artisan gourmet olive oils, vinegars, and limited-production Cabernet Sauvignon and Nebbiolo Wines.

Silvestri Vineyards www.silvestrivineyards.com Silvestri Vineyards is located approximately 15 miles from the Pacific Ocean up Carmel Valley. This location is the key element in the terroir of this unique site. During the growing season the cool marine influence on one side and the much warmer inland mountains on the other side subject this spot to afternoon winds bringing dramatic temperature drops.

Roy Estate www.royestate.com On the eastern side of Napa Valley, in the foothills of the Vaca Mountains, there is a secluded vineyard - Roy Estate. The mission of Roy Estate is to produce the very best wines possible from this tiny valley within a valley. As the proprietors of Roy Estate, we think of ourselves as caretakers of this special property. We feel privileged to be entrusted with its care.

Simi Winery www.simiwinery.com Our philosophy has always been to maintain the quality and style that we’re recognized for, while at the same time improve our methods for growing grapes and crafting wines to reflect the experience and knowledge we are accumulating and have been throughout the winery’s 125-year history.

Ruffino Wines www.ruffino.it Ruffino is dedicated to constantly improving the quality of its production. Ruffino passion for Tuscany is Ruffino inspiration in research and experimentation. We are committed to improving our knowledge through time and our attention to the development of new wine-making technologies assists us in our desire to explore new quality boundaries.

Solaire by Robert Mondavi www.solairewines.com Robert Mondavi is widely regarded as one of the foremost pioneers in transforming California’s Napa Valley into a world-class winemaking region. During the early 1990s, Robert Mondavi turned his eye to California’s diverse Central Coast with its warm sun, cool ocean breezes, and distinct topography. Solaire by Robert Mondavi is the result.

Sanford Winery & Vineyards www.sanfordwinery.com In 1971 Sanford Winery and Vineyards discovered an overlooked, grape-growing treasure in the Santa Rita Hills. Recognizing a magical combination of climate and soil conditions much like those in France’s famed Burgundy province, Sanford planted the area’s first Pinot Noir in its Sanford & Benedict vineyard.

Souverain www.souverain.com At Souverain, our goal is to make authentic wines that are the best expression of each varietal and Alexander Valley. Our love affair with producing exceptional and attainable wines has stretched back over 60 years and during that time our award-winning wines have received numerous accolades and praise from the wine press.

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

Spottswoode Estate Vineyard & Winery www.spottswoode.com Spottswoode is a historic family-owned winery renowned for producing classic, refined wines that embody the unique characteristics of our estate vineyard. Founded in 1882, we enjoy sharing our estate’s rich history with guests and warmly invite you to visit us and taste our wines.

Schramsberg Vineyards www.schramsberg.com The first sparkling wine to gain distinction in California and to rival the prestige and quality of French Champagne. It is a world-class winery and recognized leader in the California wine industry. For the past 40 years the Davies family has produced America’s finest sparkling wines with great individuality, elegant style and grace.

Staglin Family Vineyard www.staglinfamily.com At Staglin Family we create wines of intense fruit character, with soft, supple tannins. Winemaker Fredrik Johansson gives them the attention they need to develop delicious tastes and scents on release, while retaining the complexity for extended aging.

Screaming Eagle Winery and Vineyards www.screamingeagle.com The winery was founded in 1989 with its first release of 200 cases of the 1992 vintage. Owner Jean Phillips, who purchased the 60-acre property, along with wine maker Heidi Peterson Barrett have created a cabernet sauvignon that is sought after by collectors and wine lovers alike, these hard to find wines are often available only in limited quantities.

Stag’s Leap Wine Cellars www.stagsleap.com Winemaking is traditional here, focused on a pure expression of the land. We didn’t invent winemaking; we just work hard at it. Everything is well-informed by experience and classic winemaking technique, but nothing is rote or formulaic. Decisions are made based on the fruit itself, and the conditions of each and every harvest.

Selby Winery www.selbywinery.com Selby Winery is the result of 13 years of hands-on labor in its own facility with a library of award-winning wines and a côterie of supporters. From our very first vintage, 150 cases of 1993 Chardonnay, we now produce annually a combined 10,000 cases of Chardonnay, Rose, Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Zinfandel and Port.

Starborough www.starboroughwine.com New Zealand’s South Island is home to the stellar Marlborough growing region, producer of some of the world’s best Sauvignon Blanc. Marine climate influences provide wine grapes here with a long growing season. The unhurried pace enables Starborough wine to develop rich layers of character, so it can be as flavorful as it is crisp and refreshing.

Sequana Vineyards www.sequanavineyards.com These single-vineyard Pinot Noirs from Green Valley of Russian River Valley and Santa Lucia Highlands are named in honor of Sequana, the Franco-Roman goddess of the River Seine, which flows through the ancestral birthplace of Pinot Noir.

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

Sheldon Wines www.sheldonwines.com For us, winemaking is not about aggressive manipulation or beverage manufacturing. Winemaking at Sheldon Wines is about building the aromas & flavors in the vineyards, then ushering them from grape to glass. In other words...”Get the best fruit possible, listen very carefully to what it has to say & don’t screw it up!”

Stonestreet Winery www.stonestreetwines.com The vineyards of our Alexander Mountain Estate are planted along the Mayacamas at elevations from 400 to 2,400 feet above sea level. These elevations help to explain why we are able to grow wine grapes which such intensity and concentration.

Talley Vineyards www.talleyvineyards.com Our goal is to create distinctive, handcrafted wines that reflect the unique character of each vineyard where our grapes are grown. For three generations the Talley family has farmed in the Arroyo Grande Valley, located just south of San Luis Obispo in the heart of California’s South Central Coast wine region.

Sherwin Family Vineyards www.sherwinfamilyvineyards.com Sherwin Family Vineyards released their first wine, a scant 140 cases of 1996 Spring Mountain Cabernet Sauvignon in late 1999. Marked by the firm backbone of Spring Mountain grown fruit, the 1996 Cabernet Sauvignon shows remarkable density and concentration for a first release. They have since grown to become a cult favorite. 186

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Tantara Winery www.tantarawinery.com Since 1997, Tantara has been dedicated to producing the very finest Pinot Noir, Chardonnay, and Syrah. Located on the beautiful Bien Nacido Vineyard in Santa Maria Valley (Santa Barbara County), our wines are sourced from top Central Coast growers.

Vision Cellars www.visioncellars.com Vision Cellars is a Passionate Boutique Award Winning Winery specializing in Pinot Noir. Established in 1995, however, the first release was the 1997 vintage. Our goal is to capture the essence of the Pinot Noir Grape. We are very proud of our accomplishments thus far and strive to continue our education towards that goal.

Terrabianca www.terrabianca.com Terrabianca is located at the heart of the Chianti Classico region, in the middle of Tuscany, 12 km from Siena and 50 km from Florence. The grape varieties are Sangiovese, Cabernet Sauvignon, Merlot, Canaiolo, Chardonnay, Malvasia and Trebbiano Toscano are grown to produce a total of 350,000 bottles a year.

Volcano Vineyards www.volacanovineyards.com Volcano Vineyards produces single vineyard designated wines and proprietary blends from premium vineyard sites in the Rogue Valley, Southern Oregon. Specializing in Rhône varietals, we craft our wines to be well balanced and foodfriendly. We are a Micro-Winery, producing just under 1500 cases per year.

Terrazas de los Andes www.terrazasdelosandes.com In the late 1950s, Moët & Chandon, a subsidiary of LVMH, sent Renaud Poirier, its Oenology Director, to Latin America to research the region’s potential for world-class wine production. After decades of experience with sparkling wines, in 1999, Moët Hennessy Wine Estates and Bodegas Chandon Argentina opened Terrazas de los Andes Wine.

von Strasser Winery www.vonstrasser.com The von Strasser Winery produces wines full of mountain Cabernet intensity with the finesse of the finest Bordeaux. Von Strasser is family owned and operates as a boutique winery with private tours of the vineyard, by appointment only.

Testarossa Vineyards www.testarossa.com Testarossa Vineyards was founded by the husband and wife team of Rob & Diana Jensen. They started Testarossa by producing 25 cases in their garage. Today they produce 16,000 cases focused solely on Pinot Noir, Chardonnay, & Syrah.

Weingut J.J. Prüm www.jjpruem.com Weingut J.J Prüm is without question one of the finest estates in the Mösel. Sebastian Alois Prüm established it in 1911. He soon after built the winery up to a respected estate but it was under the stewardship of his son Sebastian that the estate really began to hit its stride. Sebastian’s son, Manfred, has run the estate since 1969.

The Missing Leg www.themissingleg.com The Missing Leg is the culmination of over 25 shared years of production and hospitality experience in California’s Central Coast wine industry. Karl and Heidi Wicka have witnessed first hand the unbelievable coming of age of Paso Robles as a world renowned wine destination.

Weingut Schloss Johannishof www.weingut-johannishof.de Without a doubt the leading estate in the region, it has holdings in the Johannisberg, Winkel and Geisenheim vineyards, as well as 4 hectares of vines in Berg Rottland, the famous Rudesheim vineyard. Johannes Eser crafts hauntingly elegant, high quality Rieslings that combine piercing intensity of fruit with exceptional raciness.

Thomas George Estates www.thomasgeorgeestates.com Thomas George Estates, owned and operated by the Baker family, is a Russian River Valley Winery dedicated to the production of handmade, small-lot wines that express the unique characteristics of each varietal and vineyards, namely Chardonnay and Pinot Noir.

Wente Vineyards www.wentevineyards.com Since 1883, five generations of the Wente family have planted, grown and harvested fruit from their Estate vineyards. Today, it is the fourth and fifth generations who lead the way in protecting the legacy and ecological health of the family’s 3,000 acres of Estate vineyards.

Tignanello www.antinori.it In his artistic-historical guide of the town of Sancasciano Val di Pesa (1892), Carocci describes Tignanello (now a large estate with extensive vineyards) as one of the highest and most picturesque points of the whole area. The Tignanello vineyard, is situated between the Greve and Pesa valleys in the heart of Chianti Classico, 30km south of Florence.

WesMar Winery www.wesmarwinery.com WesMar Winery is a result of the combined efforts of Kirk Wesley Hubbard and wife Denise Mary Selyem. We learned about wine making and the wine business from working with Ed Selyem, Denise’s father at Williams & Selyem Winery, in the mid to late 1990’s. In 2000 we left Williams & Selyem Winery and started our own winery, WesMar Winery.

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

Whitehaven Wine Co. www.whitehaven.co.nz Whitehaven sources fruit from 40 acres of its own vineyards and from 30 contracted growers located in carefully selected sites across Marlborough’s Wairau and Awatere valleys. The winemaking, and viticultural team remain small and focused, working in an environment where their talents are combined to produce elegant wines with distinctive regional character.

Trinchero Family Estates www.tfewines.com Trinchero Family Estates is a family-owned California wine company that offers a diverse collection of fine wines from the premier growing regions of California and Australia. Since 1947, the Trinchero family has owned Sutter Home Winery in Napa Valley.

Wild Horse Winery & Vineyards www.wildhorsewinery.com Wild Horse Winery & Vineyards has grown from its humble beginnings over 25 years ago to take its place as one of the Central Coast’s leading producers of premium varietal wines. Our success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value.

Tudor Wines www.tudorwines.com At Tudor Wines, we select fruit from family-owned vineyards and transform it into wine using traditional techniques. These include small fermentations mixed by hand and aging in French barrels. The resulting wine has a purity of expression that cannot be duplicated on a larger scale.

William Hill Estate www.williamhillestate.com William Hill Estate is a true Napa Valley wine estate. By owning and farming carefully selected vineyards, focusing the winery on small-lot production, assembling a talented production team and putting quality first, William Hill Estate makes Napa Valley wines of uncommon character.

Venica & Venica www.venica.it Gianni, Giorgio and Giampaolo Venica are native producers who love their work and have dedicated themselves to enhancing their traditions with the aid of continuous research and innovation. Their work takes into account the numerous microclimates present on the property.

Winter www.truewinter.com Our wine is made in small batch oak fermenters, basket pressed, and aged entirely in new French oak for a minimum of 24 months. Our Cabernet Sauvignon vineyard is located at the base of Spring Mountain, in St. Helena. We combine this fruit with a few other select vineyards based on quality, location, and compatibility.

Ventana Vineyards www.ventanawines.com Great wines are made in the vineyard, and the Ventana Vineyard has the perfect combination of water, soil, climate, art and science to create superb, world-class wines. Our success is evidenced by the number of awards that we have won over the years on wine made from this remarkable property.

Xtant Wines www.xtantwines.com XTANT is the product of five extraordinary vineyards ranging from the valley floor and benchlands of St. Helena and Rutherford to the hillsides of Napa Valley. The culmination of generations of winemaking, this is a wine of singular richness, elegance, and longevity.

Yabby Lake Vineyard www.yabbylake.com Yabby Lake Vineyard was established in 1998 on Victoria’s Mornington Peninsula, with the long-term goal of producing benchmark wines from the Burgundian varieties Pinot Noir and Chardonnay. Yabby Lake Vineyard is owned by Robert and Mem Kirby who have been intimately involved in the Mornington Peninsula region for decades.

Vérité Winery www.veritewines.com French for “truth,” the wines of Vérité result from a confluence of old world experience and new world fruit. Each is an amalgam of distinct components harvested from small vineyard blocks (micro-crus), resulting in a carefully considered convergence of grape varieties, climate, soil exposition and winemaking technique. 188

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The Sommeliers

A special thank you to our participating sommeliers who protect us, our friends, and our loved ones from bad wine. Jason Gillian Jeff Patrick Shayn Chris Robert Paul Heather Beccy Mark Steven Tony Rebecca Rick Fred Nelson Fred Paul Jason Ben James Dave Hayden Cyril Ken Paul Andrea Kevin Michelle Jamie Randy Bonnie Paul Christian Carl Alicia Jimmy Nick Peter Kurt Cody Jennifer

Alexander Ballance Bareilles Bickford Bjornholm Blanchard Bohr Botamer Branch Breeze Bright Carro Cha Chapa Compton Dame Daquip Dexheimer DiMarco Ditto Edwards Endicott Eriksen Felice Frechier Fredrickson Fried Fulton Furtado Garber Garrett Goodman Graves Grieco Groon Grubbs Hahn Hayes Helfrich Hiers Johnson Kennedy Knowles

Napa San Francisco Los Gatos New York Seattle Napa New York Dallas New York Big Sur San Francisco New York San Francisco San Francisco Boulder San Francisco Seattle New York Vail Los Angeles Carmel New York Monterey New York Seattle Las Vegas Santa Rosa Salem Vail Los Angeles Vail Portland Santa Monica New York Boulder San Francisco Big Sur Yountville San Francisco Monterey Newberg Vail San Francisco

Jake Nicole Seth Catherine Sophie Ray Eric Joseph David Laura Dana Vilma Terry Mark Chris Ryan Alexandra Patrick Sian Michael Brad Adam Dejah Rajat Morgan John Rob Luis Paul Jim Toby Byron Thamin Sarah Lisa Faun Bernie Alicia Greg Vanessa Joe Aaron

CA CA CA NY WA CA NY TX NY CA CA NY CA CA CO CA WA NY CO CA CA NY CA NY WA NV CA OR CO CA CO OR CA NY CO CA CA CA CA CA OR CO CA

Kosseff Kosta Kunin Larsen Leibowitz LeMaire Liedholm Linder Lusby Maniec Manison Mazaite McNeese Mendoza Miller Mills-Knapp Montreal Mullane Nagan Nelson Nugent Olthof Overby Parr Phillips Ragan Renteria Reyneri Roberts Rollston Rowland-Jones Rudolph Saleh Simms Simon Skyles Sun Towns Franken Tresner Trevino-Boyd Vaccaro Von Rock

Seattle San Francisco Santa Barbara Napa New York Monterey Bellevue Seattle Los Angeles New York San Francisco New York Chicago Los Angeles Los Angeles New York Monterey Danville Denver New York New York Monterey San Francisco San Francisco Seattle New York Napa Marco Island Yountville Healdsburg Big Sur Santa Fe Santa Barbara Newport Beach New York Los Gatos New York Boston Scottsdale New York San Francisco New York

WA CA CA CA NY CA WA WA CA NY CA NY IL CA CA NY CA CA CO NY NY CA CA CA WA NY CA FL CA CA CA NM CA CA NY CA NY MA AZ NY CA NY

* denotes Master Sommelier 191

SECOND ANNUAL PEBBLE BEACH FOOD & WINE

Artisan Crafted Since 1865

Taste the World ld Champion Brie.... ...the Cheese that Beat the French

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Rent your home for Pebble Beach Concours d’Elegance & the U.S. Open. List your home with A.G. Davi Real Estate, the Exclusive Vacation Rental Service provider for the Pebble Beach Concours d’Elegance. Our clients are looking for affordable homes, condominiums, and or properties close to The Lodge at Pebble Beach. Home and Estate Rentals for the Pebble Beach Concours d’Elegance & 2010 U.S. Open

Monterra Estate A prestige rural Spanish Hacienda style estate reflecting interior and exterior architectural details of a grand home of Southern Spain. Situated peacefully within two collections of beautiful coastal oaks that masks the true scale of this home offering many intimate covered outdoor walks, loggias and terraces as well as an array of entertainment options. Amazing work of art kitchen in classic European architecture. Professionally designed by Classic Kitchens & Designs of Carmel with every high end appliance on everyone’s wish list for the chef du jour. Beautifully designed by a nationally published designer Mark Nettesheim, this beautiful home functions as both a warm family home and a sumptuous entertainment destination. Rich mahogany custom cabinetry used throughout with generous use of timeless colorful materials reminiscent of Southern Spain. Colored stucco, stone, wood, clay tile roof, classical plaster, big beams, wide plank floors, colorful tiles… a work of art. www.7549CANADAVISTACOURT.com Your Vacation Rental Specialist $7,500,000 • Estates for Corporate Events Call Anthony Davi Jr. • Luxury Homes available weekends, weekly or monthly Carmel Condo • The exclusive vacation rental provider for 2 bed/2 Bath the Pebble Beach Concours d’Elegance

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San Carlos Square – Carmel San Carlos btwn 5th & 6th 288 +/- s.f. $2.86/s.f. + NNN 636 +/- s.f. $2.86/s.f. + NNN 1035 +/- s.f. $5.00/s.f. + NNN Retail Space Available Call Anthony Davi Jr. 831-601-3284

Stonehouse Terrace – Carmel San Carlos btwn 7th & 8th 716+/- s.f. $2.00/s.f. + NNN Store front Retail Space Available Call Anthony Davi Jr. 831-601-3284

Carmel – Retail/Gallery/Office 6th btwn Lincoln & Dolores 1500 +/- s.f. $3.20/s.f. Gross 185 +/- s.f. $400.00/Mo. Corner of Ocean/Mission 1000 +/- s.f. Call Jason Coniglio 831-521-0741

Property Management * Commercial Sales & Leasing * Residential Sales * Vacation Rentals * Estate Management * Special Event Rentals

Special Thanks Without you, this event would not be possible.

COASTAL LUXURY MANAGEMENT ADVISORY BOARD: Ted Balestreri Kim Beto Bert Cutino Fred Dame Michael Ginor Sandy Guerin Thomas Keller MaryAnn Leffel Denn LeVett Michael Maloon Rajat Parr John Pelton Joe Schoendorf VOLUNTEER COORDINATOR:

Margo Daniels VOLUNTEER CAPTAINS: Jim Brady Robbin Gheesling Nicole Lange Chris Hallas Tim Daniels Lynn Sakesagawa Candace Cate Cynthia House Allan Kerstad Susan Merfeld Nancy Lauck Susan Elwood Joshua Nagle Toni Cantrell Frank Cantrell Elisa Rogge VOLUNTEERS: Lisa Ann Accardi Dale Achabal Luke Alessandroni Diana Alfonso Jessica Altie Dayna Alvey John Baldwin Joni Barna Rebecca Barrymore Cathy Barwick

Joe Barwick Gail Basler Jean Bender Kaye Benner Ray C.Bishop III Peter Blackwell Rosemary Blackwell Kara Blaney Jean Bonggat Emilie Borg Christine Boulanger Robin Fash Boyle Karen Bria Donna Brusaschetti Jim Bryant Michelle Bumgardner Cheryl Burrell Lynn Campell John Canning Yen Yen Cao Jody Cardo Erick Carl Matthew Carol Ruth AnnCastro Tim Cepin Susan Clark Kevin Cole Jane Consani Linda Coons Nancy Cox Ashley Cramer Rick Dalderis Anna A.Daly Cindy Dang Cathy Dangler Carl Daniels Shannon DeDora Enid Denter Lorrie Deschamps John DiGirolamo Patricia Dillon Jason Dineros Nic Edwards Gloria Egan Kelli Egan Robert Egan Kim Erlandson Ivan Espinoza Alicia Estrella Tina Farman Sarah WilliamsFay

Pio Fidelibus Jewel Fine Caron Fischban Linda Flake Nick Fowler-Tutt Daniel French Jeannie Fromm Kassidy Gala Ray Galindo Laura Garber Martin Garcia Carolyne Geisler Lisa German Michelle Gignon Peggy Ann Giles Diane Goldman Edward Guiza David Haverstick Brandon Heist Sara Higman Nicole Hong James Hubbard Ryan Hundley Sheila Iacobucci Annette Jankosky Donna Joe Clementine Jones David Jones Nancy Jorgenson Holly Juergens Dawn Jungemann Beth Kaiser Scott Kantor Alexis Katsilometes Brian Keane Christopher Kim Phyllis Kimber Marta Kraftzeck Patricia Kramer Amy Laboda Amanda La Masters Les Laky Nolen LeDuc Mary Ann Leffel Charles Lerable Susan Lerable Marnie Lerner Meena Lewellen Lee Lightfoot Pat Lintell Jeanne Marino

Glen Marks Kathy Marks Lauren M.Marquis Leslie McClure Natalie McCoy Hayley McCraney Mary Anne Meagher Eugene Mirabella Diane Morrill Lisa Mroz Melissa Newlin Miles Ngo John Nora Matthew Oldenberg Suzanne O’Neal Ray O’Neal Tawnee Palmer Diane Pascoe Todd Pascoe Paul Paulson Mark Peterson Brian Peverini Ryan Proctor Kathy Provo Kate Reddan Deborah Reed Terry Richardson Margaret Robinson Christina Rodriguez Betsy Ross Julie Savage Courtney Sawasaki Jan Scheiber Adrian Schueneman Diane Seaton Cat Shimizu Crystal Simison Lindsay Simpson Sue Simpson Chrystal Smith Deborah Smith Jenna Smothers Michele Snock Bob Snyder Vivian Snyder Alain Staebler Martine Staebler Kelly Stelbasky Jeannette Stern Ashlee Sterns Samantha Stewart

www.AGDAVI.com 195

John Stidham Robin Stull LiShan Sung Mary AnnSutherland Lory Swiess Janet Tainty Sacha Tani Virginia Tatarian John GrahamTaylor Nancy Toney Sharon Tsukuno-Miller Sandi Urabe Lanette Valpredo Liz van den Abeelen Sean Van Straatum Christine Verrall Max E.Walder Cheryl Waters Susan Scott Watts Barbara Willis Gail Wiltshire Mark Winans Chris Wofford Jeremy Wong Penny Wood Warren Wood Jessica Yao Ryan Yoshida Jennifer Yuen CULINARY VOLUNTEERS: Mariel Balderas Anders Bengtsson Joshua Berman Michelle Blodget Sue Boy Marcus Brown Silivia Cabrera Steve Caserza Rakery Cheng Nicolas Church Robert Ciina David Corwin Cyndicy Coudray Deborah Dal Fovo Stephanie Domingo Sam Ehrlich Dory Ford Rachelle Gionet Sean Harrison

Andrew Hillman Jack Hsia Sandra Hummer Anthony Ippolito Dave Jankosky Estevan Jimene Anthony Jimenez Marc Jones George Jossan Joe Kockar Jayme Lampe Aiemee Low Sandra Lyman Diane Mahler Jennifer McCormick Sanait Menstab Alexis Meyer Laurence Mosteiro Minda Motta Ariane Olivares Ryan Osentowski Leticia Pinon Nicole Redd-McIntosh Ashley Roop Francisco Rosales Amy Saia Junior Salvador Carlos Sanchez Adam Sanchez Robert Sapirman Adam Schmaltz Adrian Schueneman Naomi Serizawa Michael Soh Emma Sullivan Diana Symmonds Chad T. Ferry Beverlie Terra Johnathon Thomas Tuan Tran Peter Tucker Stefan Van den Abeelen Frank Wai Janet Weisberg Michael Whalen Laura Wilson Carolyne Zinko

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Grown in Italy. Pressed in Italy. Bottled in Italy. Loved Worldwide!

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