Pebble Beach Food & Wine - 2010 Epicure by CLM_MRY

INSPIRATION FOR THE

PURSUIT P URSUIT ooff H HAPPINESS APPINESS

Proud P roud S Sponsor p o n s o r of of P Pebble eb b l e B Beach each F Food ood & W Wine ine AMERICAN EXPRESS PUBLISHING

www.amexpub.com w ww. amexpub. com

CARGO SPACE EXPRESSED IN TERMS THAT MATTER.*

20 IMPERIALS, 24 MAGNUMS, 36 STANDARDS, 4 CASES OF DEMIS AND A TIN OF CAVIAR. A better understanding of you helped us to engineer a better RX.

lexus.com/RX

Lexus is a proud sponsor of Pebble BeachSM Food & Wine.

*Cargo and load capacity limited by weight and distribution. Vehicle shown with optional equipment. ÂŠ2010 Lexus.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

Fellow Friends and Foodies,

PROJECTS

Unbelievably we enter the Third Annual Pebble Beach Food & Wine! It seems as only yesterday we were toasting the finale of the Second Annual PBFW. This year brings together our most amazing event yet. More than 70 chefs are involved in this weekend’s decadence and an unprecedented lineup of 250 amazing wineries from around the world. Whether you’re enjoying one of our 22 wine tastings with Manfred Krankl, Margrit Mondavi, or Olivier Krug, a cooking demo by Thomas Keller or Charlie Trotter, a lunch or dinner by some of the world’s greatest chefs, or one of our luxurious grand tastings, we are sure you are in for an unforgettable time.

With all of the uncertainty that filled 2009, we are humbled and honored to be here with you again. This year, we will celebrate with more than 5,000 friends and guests, celebrating a pastime that has brought us together for centuries, the passion of Food & Wine. We can see no better way to usher in a new decade than with a week filled with unforgettable memories of celebration and jubilation. This passion for food & wine, we carry with us all year, each and every year, and every minute of every day in between. It is with us, like an old friend, to enhance our best days or to offer us comfort on our most challenging, and it can make an ordinary day endlessly interesting. This weekend celebrates the best of food & wine. Our celebrated chefs and award winning wineries are the leaders of this passionate effort, and work tirelessly in their kitchens and their vineyards to advance this pastime we so enjoy.

We are fortunate to have the ability to enjoy such decadence and delight. Always remembering this, we continue in our dedicated effort to improve the impact to our local charities. Each year, we hope to increase the visibility and financial stability of these great organizations by introducing new and exciting opportunities to contribute. This year, we hope everyone who attends the Lexus Grand Tasting will take a brief moment to look at our great silent auction items that have been generously donated from our phenomenal participating wineries from all over the globe. If for whatever reason, the extra sip of Sauvignon Blanc caused you to forget… please visit our inaugural online auction at www.pebblebeachfoodandwine.com, where you can find unbelievable wines, vacations and staycations. Your generosity directly benefits Monterey Wine Educational Foundation, which provides scholarships to culinary and oenological students; CASA of Monterey County, which offers support and advocacy for abused and neglected foster children; and Boys & Girls Clubs of Monterey County, which offer a safe, productive, and educational atmosphere to countless kids in our community.

We remain endlessly thankful for the continued support of our brand partners and friends. To our partners at American Express Publishing and Lexus… Thank You! You make this event what it is, your endless dedication and support to the vision of Pebble Beach Food & Wine is so very appreciated. You make us better each and every day of the year by being great partners with great taste. To our legacy partners, Jenn-Air, Stella Artois, Tanimura & Antle, Driscoll’s, Patrón, Classic Party Rentals, US Food Service, Acqua Panna & San Pellegrino… You’re amazing, and your continued partnership we couldn’t do without. To all of our sponsors, chefs, sommeliers, volunteers, supporters, guests, staff, and partners… You are the reason we do this and your passion for Food & Wine makes this all possible.

Cheers,

FOLLOW PEBBLE BEACH FOOD & WINE ON:

Robert Weakley Co-Founder

David Alan Bernahl, II Co-Founder

SEE YOU NEXT YEAR APRIL 28 – MAY 1, 2011 WWW.COASTALLUXURYMANAGEMENT.COM

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE THIRD ANNUAL

APRIL 8-11, 2010 PRESENTED BY AMERICAN EXPRESS PUBLISHING

EPICURE

G R E AT C H E F S H AV E G R E AT INSTINCTS

is a publication in conjunction with the Third Annual Pebble Beach Food & Wine. Co-Founder / Partner Robert Weakley Co-Founder / Partner David Alan Bernahl, II Vice President, Operations Anand Menon Vice President, Restaurant Operations Gary D. Obligación

B E LV E G I B S O N

Vice President, Brand Relations James Velarde

70 ml / 2.5 oz Belvedere Vodka 10 ml /.25 oz Noilly Prat vermouth

Brand Relations Jordan Funk

10 Our Sponsors Your participation in Pebble Beach Food & Wine reaches out to our community.

Event Manager Beth Lane

22 San Francisco Style

Accounting Michaela Weakley

V I S I T U S AT T H E G R A N D TA S T I N G PAV I L I O N A N D E N J O Y YO U R F AVO R I T E B E LV E C O C K TA I L .

7 Welcome Letter

16 Making a Difference

Senior Event Coordinator Tonyia D. Sampognaro

Belvedere is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2010 Imported by Moët Hennessy USA, Inc., New York, NY.

Great places to eat in the Golden Gate City.

Culinary Team Dorothy Maras-Ildiz Todd Fisher Marc Jones

27 California Greenin’ Practices and principles of sustainable agriculture in the vineyard.

Jessi May Purchasing Director Kathy Duron

34 Calling All Foodies!

Cellar Managers Ben Edwards Will Larkin Ross Larkin

37 Schedule of Events

Art Direction & Design Iatesta Design, Carmel, CA

39 Venue Map

Advertising Sales Marc Jones

51 The Chefs/Cooking Demos

Contributing Writers Carol M. Newman Marcia Gagliardi Ryan Stern

141 Tasting Notes

Volunteer Coordinator Margo Daniels

166 The Wineries

Sommelier Leads Seth Kunin Andrea Fulton

187 The Sommeliers

Published by: Coastal Luxury Management 26364 Carmel Rancho Lane Carmel, CA 93923 info@coastalluxurymanagement.com

191 Special Thanks

PEBBLE BEACH, CASA PALMERO, CLUB XIX, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE

BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, THEIR RESPECTIVE IMAGES, LOGO DESIGNS, GOLF COURSE, AND INDIVIDUAL GOLF HOLE

T RU S T YO U R I N S T I N C T S

DESIGNS ARE TRADEMARKS, SERVICE MARKS, AND TRADE DRESS OF PEBBLE BEACH COMPANY, ALL RIGHTS RESERVED. ©2010 PEBBLE BEACH COMPANY. NEITHER THIS MAGAZINE NOR ANY ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT,

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GRAPHICS, IMAGES, PHOTOGRAPHS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN

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BEACH

COMPANY.

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

F A C E B O O K . C O M / B E LV E D E R E VO D K A

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

Thank You to Our Sponsors

ALL WATERS ARE NOT CREATED EQUAL. San Pellegrino is far from ordinary water. Flowing from thermal springs in the foothills of the Italian Alps, it’s imbued with a unique combination of 14 minerals and small-bubble carbonation. The result? An extraordinary water that compliments fine dining, refreshes the palate and brings a myriad of flavors to life. Fresh from the foothills of the Italian Alps since 1899

OFFICIAL TV SPONSOR A TO Z RENTALS • ABALONE FARM • AIRGAS • ANNE THULL • AZUMA • BELL BUOY CHEFS’ WAREHOUSE • COASTAL GICLÉE • ECOFLAME • FOOD INNOVATIONS FRESH ORIGINS • GOURMET ATTITUDE • IATESTA DESIGN • IKON OFFICE SOLUTIONS MARIN FRENCH CHEESE • MISSION LINEN • MONTEREY SIGNS • OCEANS ALIVE • ODWALLA PACIFIC HARVEST • PREFERRED MEATS • SANTA MONICA SEAFOOD • SHRIMP KING 10 ©2010 Nestlé Waters North America Inc.

Purveyors of CNG> *1&+)

*OEVMHFODF

California Caviar Company — dedicated purveyors of indulgence, brings new and innovative ways to enhance your culinary world with a focus on sustainable caviar.

Celebrity chefs, renowned wine experts and the famed Grand Tasting Pavilion— together in one breathtaking setting. Join us for this unforgettable experience.

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Located in San Francisco, we have relationships with California’s finest gourmet food companies and work exclusively with the nation’s top caviar importers, fishermen, farmers and purveyors to offer the best quality products available — with an emphasis on roe that is farmed or purchased from sustainable sources. Linking old world traditions and caviar culture mystique with the consciousness and creativity of today’s culinary trend setters, California Caviar Company is uniquely positioned to provide sustainable alternatives for consumers and chefs — including private labeling and custom product development.

www.californiacaviar.com | 415.921.1226

Monterey. a quality of light, a nostalgia, a dream

Wine System Chill. Pour. Preserve. Perfectly chill, elegantly pour and naturally preserve your favorite wines from a single system.

UNIQUE skybar WINE ACCESSORIES ™

WINE COOL COVER extends the time wine and Champagne will remain at the ideal serving temperature.

WINE CHILL DROPS from freezer to glass. Quickly chill your glass of wine in minutes.

WINE TRAVELER insulated tote keeps prechilled bottle cool on the go or give as a gift.

Adventures. For everything Monterey. www.adventuresmontereybay.com by The Monterey County Herald, Monterey’s only daily newspaper

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

Making a Difference The Charities of Pebble Beach Food & Wine

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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.

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

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.”

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.

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 (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 & 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

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

Through a variety of activities, The Boys & Girls Clubs of Monterey County strives to engage children on all levels. Core programs are designed that actively involve adults, contemporaries and families in children’s lives.

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 17

THIS IS THE MONTEREY PENINSULA

You want to be known for your dinner parties.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

San Francisco Style By Marcia Gagliardi

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

industrial interior is quite timeless, with stainless-steel tabletops, wood-slat banquettes, warm lighting, fresh flowers, and a busy adjoining wine bar area. Delfina is often on the must-do list of any visitor—just make your reservation well in advance. Craig Stoll’s Cal-Northern Italian menu is full of fresh and seasonal produce, so be sure to order a salad or some of the unique greens they source, like puntarelle. And some pastas, of course. Do the tripe alla fiorentina if you’re even remotely into delicious things. And for those seeking something a little safe, the steak here is a benchmark . . . the same with the roast chicken. Panna cotta for dessert, oh, you better. Your tattooed server will be able to steer you to some spot-on Italian wine choices, trust.

Big City Dining Nope, you’re not in Kansas anymore. Here’s a lineup of some of San Francisco’s finer destinations, whether they’re splashy, fancy, luxe, edgy, urban, or all of the above, in the hizzouse.

Masa’s $$$$ 648 Bush St. at Powell St., 415-989-7154, masasrestaurant.com You like the idea of a mignardise cart, loaded with candy and bonbons? As Grace Jones would say, pull up to the bumper, baby. Masa’s is a San Francisco fine dining tradition (twentyfive years and counting), and while the cuisine occasionally feels a bit less than cutting edge, it always remains a genteel experience, dahling. Three courses, six courses, nine courses, the vegetarian menu… take your pick. Chef Grergory Short’s contemporary Cal-French menu features Japanese influences, so don’t be surprised if you get a sake pairing with a dish (kanpai!). The modern room is comfortable and visually interesting—tables are well spaced, your heinie can last in the padded toile chairs for the necessary three-plus hours, linens are top drawer, there are lovely fresh roses on each table, the wine pairings are notable, and service is attentive without being annoying. Oh yeah, and there’s that cart o’ temptation at the end.

TIP: Keep in mind there is always room for walk-ins, so if you desperately want to dine here, just show up.

Quince $$$ – $$$$ 470 Pacific Ave. at Montgomery St., 415-775-8500, quincerestaurant.com Opening in the former Myth space in Jackson Square, this is the new and much larger location for Quince, which moved from its intimate space in Pacific Heights. Michael and Lindsay Tusk’s restaurant was newly opened at press time, but their commitment to making remarkable house-made pastas, their impeccable service style, and refined taste will assuredly continue at the new location. Plus there’s a new bar area (and cocktail list). Shaping up to be one of the hottest tickets in town.

Where to Impress Manhattanites innovative Northern California cuisine, with a modern European sensibility, using the finest ingredients available. This tiny restaurant is tucked in just across the street from Déjà Vu Showgirls and other seedy Broadway joints, so don’t be alarmed. Inside is an oasis of calm (the name, pronounced kwah, is an archaic French word for tranquil). You can hear your dining partner; heck, you can hear yourself think. Eleven courses of exquisite bite after bite. Luxurious linens, thoughtful flatware and plates, well-timed service, excellent wine pairings—jeez, the whole thing is quite the culinary showstopper. A must-do for anyone who wants to experience ingredients on an entirely different level.

Farmers’ Market Freshy Fresh If you’re craving the freshest local ingredients you can find, these places will remind you of the pleasure of a perfect carrot. Got someone visiting from a flyover, excuse me, landlocked state? Here’s where you can show off the seasonal voodoo that we do.

Coi $$$$

TIP: The front lounge is decidedly more casual, with naturalmodern décor (like burl wood tables) and a less expensive à la carte menu. It’s a perfect back-pocket last-minute dinner date location—you’ll sink right into the flokati pillows

373 Broadway at Montgomery St., 415-393-9000, coirestaurant.com Are you a food geek? Then welcome to your new church. Chef-owner Daniel Patterson is doing some of the city’s most 22

Under the Radar Ten, no, eleven places that people who really love food and wine know about— and you should too. Many are restaurant industry faves.

There’s nothing like scrambling to figure out where to take your Chelsea art gallery– owning urban warrior cousin and his fashionista wife with a penchant for pastis. Now, if they are even slightly gourmand-ish, you can assuredly impress them with stellar California ingredients (just look at the “Farmers’ Market Freshy Fresh” section, p. 135). But if you’re in need of a location with chic or stylish design, here are some places that can help you look like you know the difference between Peretti and Prada.

La Ciccia $$ – $$$ 291 30th St. at Church St., 415-550-8114, laciccia.com I so adore this neighborhood place, which is run by the nicest husband-and-wife team (Massimiliano Conti and Lorella Degan). San Francisco’s only Sardinian restaurant, it’s a little off the beaten path but really should be on everyone’s GPS. Don’t be intimidated by the strange-looking words on the menu—it’s just funky Sardinian. You’ll

This ten-year-old Mission mainstay is always packed, so you’ll immediately look like you chose a happening place (you did). Don’t fret over how long it’s been around—the rustic-

It really is one of the best views in San Francisco, no joke. The American menu features seasonal soups like a delicious corn soup, asparagus salad, and a rather outstanding filet of beef with an herb potato cake; other dishes aren’t exactly thrilling, but still pretty decent. The crowd is a total hodgepodge of tourists and romantic dates, all slack-jawed over the sweeping view of the ocean and Seal Rocks.

butterfly $$$ Pier 33 at Bay St., 415-864-8999, butterflysf.com This waterfront restaurant is literally perched right on the water, with massive floor-to-ceiling windows. There’s also an outdoor deck with rows of tables along a walkway, ideal for lunch and brunch. The loungey look is white tablecloth-meetsmodern, featuring concrete floors, woven chrome chairs, and dramatic light fixtures. Chef Rob Lam’s menu is rooted in Asian flavors and ingredients, while highlighting excellent meats, from Berkshire pork to five spice–braised Angus short rib, while the kalua pig with butter lettuce cups is a signature dish. It’s food that’s big on personality and easy to share, so large groups are a natural fit (request the corner booth of table 23, great for six or seven diners). There’s a full bar so it gets clubby on Friday and Saturday evenings after 9 p.m., when a late-night happy hour kicks off (it runs until midnight).

TIP: Since you can’t reserve a spot by the window in advance, make your reservation for when they open so you can request a window seat upon arrival.

My name is Marcia (rhymes with Garcia) Gagliardi, and I’m a freelance food writer in San Francisco. I’m known by many as the “culinary concierge” and “the enthusiastic reviewer” because I simply adore the experience of dining and going out, and for the past 15 years have been adventuring throughout the City far and wide like a culinary swashbuckler. I write a weekly column, Foodie 411 for the SFCVB on their “Taste” site; a monthly gossip column, “The Tablehopper” for The Northside; and regular features for Edible San Francisco. I also have my first book coming out in March 2010, The Tablehopper’s Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.

TIP: On a date? Request table 22: the two seats are side by side so you can both look upon the water together; it’s one of the city’s most romantic tables with a view.

Scoma’s Restaurant $$$$ Pier 47, Al Scoma Way at Jefferson St., 415-771-4383, scomas.com

P er f ecti o n h as i ts p r i ce. 24

1090 Point Lobos Ave. at Great Hwy., 415-386-3330, cliffhouse.com

It’s often a shame: the nicer the view, the lousier the vittles. Fortunately, there are a few restaurants in San Francisco where what’s on your plate is as good as what you’re looking at out the window.

Always enjoy responsibly. stellaartois.com

Sutro’s at the Cliff House $$$ – $$$$

the same after all these years. Stella Artois is still painstakingly brewed in a time-honored tradition with the choicest ingredients. Which is why our customers have kept coming back for more, even after 600 years.

TIP: They offer complimentary valet parking. Classy!

Food that Rates as Good as the View

than most. Mind you, over the years our beer has witnessed the odd change or two. For instance, our customers no longer drink it to ward off the Plague, as they used to in medieval times. However, one thing has stayed

I’m the first to admit it: I thought everything at Fisherman’s Wharf was just a tourist trap. Boy, was I wrong. This seafood restaurant charmed the hell out of me: the majority of the staff has been there for years, like, you’re a newbie if you’ve only worked at Scoma’s for twelve years. The walls are packed with memorabilia from when the restaurant opened in 1965 (it was originally just a coffeeshop)—it really is a slice of San Francisco wharf history. The seafood is super-fresh (they have their own boats and fish-receiving station). The tender calamari (get the spicier Calabrese style), halibut, petrale sole, and, of course, the Dungeness crab will all impress. A fave on the menu is the lazy man’s cioppino—you get a bowl full of prawns, shrimp, clams, and scallops, and the best part: the crab is already picked, so you don’t have to get your hands dirty (and for only $3 more than the regular cioppino—but it’s still $35).

want to share a platter of the house-made salumi and a thin-crust pizza for sure. Order a couple of pastas (that’s all you need—the portions are hefty), like the fregola or the malloreddus (semolina gnochetti), both traditional shapes. Main dishes include seafood and slow-braised meats. I know, I know, you’re full, but the house-made gelato must make its way to the table. The wine list, although you need a microscope to read it, is full of well-chosen Italian gems (the chef was a former sommelier), so be sure to indulge in a bottle or two.

Of courseit tastes better than other beers. We’ve had over 600 years to get the recipe right. Our esteemed brewery has been producing beer in Leuven since 1366. Which means we’ve been around a bit longer

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

California Greenin’ By Carol M. Newman

“The beauty of the land is what drew me here years ago.” – Clint Eastwood

In the tranquility of 2,000 protected acres above Carmel Bay sits one of the most private residential golf communities available anywhere. Tehama. An invitation-only golf club, a uniquely inspired Clubhouse and an extensive Social Fitness Center all in place, with fewer than half of the 90 homesites still available. Call today to schedule a personal tour.

Homesites from 3.5 to 20 acres start at $2.5 million.

866-625-2075 | www.TehamaSunset.com Sustainability falls into three subsets: Sustainable, organic and biodynamic. Loosely defined but guided by a common purpose, sustainable wines protect and enhance the environment through healthy, economically-viable vineyard

Californians seem only to dream big. Add to that a few denizen winemakers, who, unfazed by the challenges, have taken the practices and principles of sustainable agriculture— to the vineyards. 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. Any homesites shown are subject to prior sale.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

practices that up the quality-of-life quotient for future generations. Along the way, winemakers cultivate stronger, more intimate connections to the land as they mind the shop.

Chalk that omission up to “logistical hurdles” as Peter calls them. “Having the certification really holds our feet to the fire. It allows no fallback plan. Should infestation get out of control, there are things we can do to combat; there’s nothing as effective as conventional methods.” But, Mondavi thinks the risk is worth it.

Organic winemaking, watered down, outlaws the use of hard chemical fertilizers, pesticides, fungicides and herbicides and subscribes to a set of stringent certification laws from the California Certified Organic Farmers (CCOF).

“If you are certified, you have to be close to the vineyard to get a secure foothold.” Mondavi advocates Fish-Friendly Farming techniques that are sensitive to streams and riparian areas, and minimize and eliminate the effects of run-off in the Napa River. The Peter Mondavi family embarked on this organic journey to benefit the local area. Says Peter, “My brother Mark and I saw that there were less steelhead and King salmon coming up to spawn in the Napa River. We wanted to take care of our community as it has taken care of us over the years.”

Biodynamic viticulture, began in the 1920s, based on the teachings of Rudolph Steiner. It’s a more extreme form of organic viticulture drawing on spiritual and astrological enlightenment and calls for a return to traditional farming. Some roll their eyes and sarcastically say the spacey practices follow only an alignment of the stars.

Be it sustainable, organic or biodynamic—the tie that binds: Winemakers are crying “Eureka” as their outlay yields better balanced wines.

MESSAGE IN A BOTTLE

For a few historic, wine producing giants “earth-friendly” farming practices are nothing new. For generations, sustainable farming methods kept vineyards productive—and they’ve endured. This describes the Gallo family, one of the largest organic growers, who’ve made sustainability a way of life since the 1970s.

The breakdown of the planet’s ecosystems drives Paul Dolan. A 28-year veteran of Fetzer Vineyards, almost half his time spent as president, Dolan now works with Parducci Winery and Mendocino Wine Company (MWC). Before sustainability became a buzzword, Dolan called what he was doing in the vineyard “environmentally-friendly”. “I’m a fifth generation winemaker. Our mindset is that we’re building this for our families—and we want to share the health of our surroundings. We have a responsibility to society. Environmental health and long-term sustainability is an issue. What Californians are now doing in the wine industry is a big part of who we are.”

“We embraced sustainable practices before they were ever popular,” says Gina Gallo. 100% of the winery’s estate-grown grapes fall under the “sustainable” category. “The crux of our family was our great uncle, a farmer at heart.” Gina keeps the words of Ernest in her back pocket: “The richest goods we will ever have are beneath our feet.”

That said, the Gallos follow the ‘Give Back Program’: for every one acre planted, one acre is left for natural habitat. They harness the Grower Relations Program, locating and sourcing grapes for wine programs while building and maintaining relationships with growers. Gina considers the steps Gallo has taken, “an investment in the future.” Most intriguing is the use of raptors to control predators in the Petaluma wind gap, an area just outside of Cotati where their Pinot Noir and Chardonnay grapes grow. Gina explains. “The migratory birds eat the crops just as they begin to ripen.” The Gallos tried netting the vines, even shooting loud cannons — the only ‘Kaboom’ was the cost. Four years ago, the family hired falconer, Jim Collins, whose crew of motley birds work the vineyards, picking off the predators. “It’s worked remarkably well. The birds are amazing hunters.”

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

organic operation. Fetzer’s successful Bonterra brand boasts 100% organically grown grapes.

winery and a local tree planting program. To preserve the area in and around their 400 acres of 80% certified, Biodynamic®, organic and fish-friendly vineyards, Parducci purchased carbon credits, further offsetting emissions through financial investment in carbon-reducing projects such as wind power, methane capture and forest conservation.

Thrupp talks trash. “In 1990, we sought to reduce the amount of trash we produce. Through an aggressive recycling program, we’ve reduced our landfill waste by 94%, from 1700 cubic yards to less than 60.” Name it and Fetzer recycles it. The more obvious items—bottles, cardboard, paper, plastic— will find a second life, but so too will aluminum, antifreeze, waste oil, fluorescent tubes and glass. The mantra carries over to the employee cafeteria where anything from cut-off sandwich crusts to the aluminum foil they were wrapped in get re-routed to compost and recycle bins.

Such lofty standards trickle down to every last detail. Bottles are packaged in chlorine-free corrugated cardboard, labels cut from treeless paper are awash in non-toxic soy ink.

Dolan is interested in the triple bottom line: being economical viability, environmentally sound and socially responsible. These are as much the keys to building corporate success and great wine as they are profit. “It’s a different kind of return on investment.”

In the vineyards, heaps of grape seeds and skins, pomace, leftover after autumn’s pressing, get turned into compost. The thicker and woodier stems break down, conveniently reborn as landscaping mulch. Wastewater treated at the winery is reused in the vineyards. Maintaining the landscape flows beyond Fetzer property lines. Stream conservation shores up the salmon and steelhead that swim beneath the waters of Dooley Creek and McNab Creek, two important tributaries that flow into Sonoma County’s Russian River.

Frey Vineyards sales director, Katrina Frey, also limits her use of the word ‘sustainable,’ although it’s clear the family-owned operation looks to build on their history of firsts. Frey was the foremost organic winery in the United States in 1980 and pioneered the Biodynamic® wine movement in 1996.

A vast solar array takes a bite out of the Frey family’s electricity bill with new panels on the way, rocketing the winery to 100% solar powered. As community leaders, the Freys support Mendocino Organics, a small independent group of renegades that buoy local organic and biodynamic farms and businesses. As well, the family’s Multicultural Exchange Sustainable Agriculture (MESA) program educates oversees interns who spend nine months on Frey’s rugged land soaking in sustainable know-how. But the bottom line is the soil. “Our main mission is to protect the soil, increase its vitality and celebrate its abundance,” says Frey.

Energy conservation is another aspect of Fetzer’s sustainability program. Insulated jackets cover wine tanks and provide a 30% energy savings. Rammed earth walls buttress the administrative building, and also act as a passive cooling system. Panels on the winery’s rooftops and atop the bottling facility in Hopland collect and convert solar energy. An energy contract makes Fetzer the first—and—only winery in the world to purchase 100% renewable solar, wind and geothermal (small-scale dams hydropower) energy , providing 1.1 million kilowatt hours of clean electricity annually and supplying 80% of the bottling plants’ electrical needs.

“A lot of wineries,” Frey continues, “just don’t want to take the risks associated with going organic. We’ve found the quality of our wines continues to improve against conventionallyproduced wines.” Each fall, Frey Vineyards covers its crops with nutrient-rich plants and legumes that suck nitrogen out of the air, a key principle in sustainable agriculture.

To combat global warming, Parducci Winery partnered with the California Climate Action Registry to measure and erase emissions; within three years it became the first US winery to earn “carbon-neutral” status. Other practices implemented include a solar installation, an energy-efficiency audit in partnership with Pacific Gas and Electric Company (PG&E), biodiesel fuel for company vehicles and farm equipment, a switch from incandescent to fluorescent lighting in the

Seven years ago, Peter Mondavi chartered a sustainable course, and today, half of the Peter Mondavi Winery/Charles Krug orchards (mostly cabernet) are certified organic. Look at one of their labels and you won’t read the word ‘organic.’

Trucks and tractors at Fetzer run on biodiesel fuel (soy vegetable oil). When trucks finish their delivery runs, they return with dry goods, eliminating more than 800 truck trips and nearly 200,000 miles. And soon, the Fetzer brand’s latest contribution to sustainability: lighter weight bottles to reduce payload on its delivery trucks.

“Actual organic soil is rich in compost—and it stores carbon. It’s really our most potent tool in reducing climate change. Releasing carbon in the atmosphere when plowing with industrial equipment is very reversible by covering ground with natural materials that pull it out of the atmosphere and sequester it into the soil where it was originally from.”

As part of Fetzer’s commitment to being a global citizen, it strives to fulfill a “social contract” of fostering community connections. The company teaches English as a second language classes. It offers ride shares. Holds community and charity programs. Encourages employees to take the consciousness they practice at work home with them.

“Sustainable practices at Fetzer extend far beyond the vineyards,” says Dr. Ann Thrupp, Manager of Sustainability and Organic Development at Fetzer Vineyards and a protégé of Paul Dolan. Fetzer is the largest certified grower on the north coast with 17,000 acres of wine grapes and a full-scale

Benzinger Winery goes green with envy over Fetzer’s comprehensive solid waste program. “We look at Fetzer in awe,” says Mimi Gatens, Director of Sustainability for Benzinger, a

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

dining rooms. Steve Leveque says, “There’s a groundswell of wine buyers wanting organic. There are many restaurants where I live in Sonoma County that will only buy organic.”

title whose footnote should explain that Gatens heads up outreach and educational events about organic and sustainable farming practices for growers and the broader community. But Benzinger’s commitment stands tall on its own. Throughout their ecologically diverse 85 acres, the Benzinger family adheres to organic and Biodynamic® agricultural practices.

Across the coast, Modern wine director, Belinda Chang notes an increased interest in New York. “We get nightly questions about organic practices, green farming, sulphur-free wines and “biodynamie.” While those topics stimulate dialogues about particular wines, I don’t typically see the non-use of these techniques deterring guests from ordering the wines that interest them. However, it is always easier to sell a wine that has a great story, or as we call it at The Modern, a great one-liner.”

Landscape Manager Francisco Soto works the vineyard soil through a variety of Biodynamic® farming principles, including planting cover crops and applying biologically-rich compost made from recycled winery waste and manure from Benzinger’s estate cows.

For over 20 years, the Benzingers have practiced natural pest control. They eliminated pesticides through the planting of three wildlife sanctuaries, wetlands and gardens that house 50 types of plants that attract beneficial bugs, birds and animals that prey on pests harmful to grapevines.

Mark Ellenbogen, wine director at San Francisco’s renowned Slanted Door restaurant worries that sustainable has become nothing more than a catchword du jour, thrown around frivolously, tainted by many who don’t really practice it, or who use the word to “green-wash” conventional farming methods.

“We still purchase 45% of our grapes from growers,” says Gatens. “But we’re aggressive in our grower educational programs. At one time, the interaction with our growers was so limited. We’d see them once when they delivered the grapes and once when they’d pick up their check. But what we found is that growers became engaged quickly as we gained more experience in Biodynamics®. In 2007, all of our growers became certified through the Wine Institute’s certification codification program.”

“You hear it so much, you have to ask, ‘what does sustainable mean?’” says Ellenbogen. “Our customers at Slanted Door have a clear perception of what organic means. Either the wines are or are not Biodynamic® or organic. But we steer clear of the term ‘sustainable.’ It’s confusing.”

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

restaurant in the W Hotel reserves his deepest respect for producers who distinguish themselves by going beyond organic farming, “turning their vineyards into selfsustaining and self-contained microclimates.” His wine list underscores his passion: it’s fat with 350 producers who make wines according to organic, sustainable or Biodynamic® principles.

Along with educating guests about reds and whites, Garcia eagerly speaks the language of green, offering user-friendly definitions as applied to wines. Garcia knows he and his staff raise consumer awareness as they field more and more questions and as the restaurant’s wine sales climb.

Going green in the vineyard appears to be working as bottom lines also bear green: richer, higher-quality wines and, profitability. Time will tell if climate-centric wine practices will slow the earth’s altered eco-state and perhaps even improve conditions. But in the here and now, these crusaders recognize the financial investment, time and philosophical risks associated with sustainability—are worth it. Gina Gallo puts it like this, “The wineries that will survive in the future are the ones who chart a course to continuous improvement.”

Avowed not to water the word down, Ellenbogen’s gutsy wine list often shuns California wines altogether. But when Ellenbogen decides to add them to the list, he chooses only wines that come from organic or biodynamically-farmed estates.

Gatens continues, “At Benzinger, our biggest challenge is keeping the message authentic. We want to make sure the consumer doesn’t get bogged down in what we do, but trusts what we say as we work towards higher levels of sustainability. We are always moving toward improvement, always looking for ways to make our wines better.”

Chang contends, “It’s funny because there was a period when many of the biodynamic wines on lists were some of the more luxurious wines: Joly Savennieres, Burgundies from Leroy and Domaine Leflaive, Nikolaihof from Austria, etc. For these wines, the value perception is different for each guest.”

HALL winemaker Steve Leveque is excited. This past harvest, the winery utilized a brand new sustainable, energy and waterefficient site that boasts one acre of voltaic solar panels and is in the midst of attaining Leadership in Energy and Environmental Design (LEED) certification. Construction materials are made up of diverted landfill—from the gypsum boards and ceramic tile to the steel studs. The building is so efficient, it extracts 25% of its energy needs from the sun. Leveque says, “We had to sell energy back.” This is the third year HALL has employed organic farming methods for its cabernet-based estate vineyard wines and organic certification is not far off.

Lars Ryssdal, brand manager for Washington’s Corliss Estates chimes in, “Being organic up to the back door of the winery is a good ‘warm and fuzzy,’ but for the sake of a comfort zone on a wine list, a little sulphur goes a long way and will ensure stability when the bottle takes it’s turn at the table.”

Ryssdal draws on analogy, “Style plays as well. Are Marc Kreydenweiss’s wines as good as Trimbach? Tough to say. The term Alsatian is as hard to believe as the eight ball, or as the fast-and-loose term “Bordeaux blend.” In Alsace, as in Bordeaux, there are no rules in the AOC for dry and the cépage meanders like a river in Bordeaux.” Ryssdal shakes his head, “Too many unanswered questions, empirically. Bottom line: Does a ladybug on the “shelf talker” move you?”

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

Calling all Foodies! By Ryan Stern, Director of Community & Managing Editor, Foodbuzz

Food is community. Whether sitting down to brunch with your family, grabbing a quick lunch with co-workers, or walking into a bustling restaurant, surrounded by fellow diners, people and food go together like, well, peas and carrots of course.

Curious about what dinner party menu is all the rage these days? Check out the over-the-top gourmet spreads the monthly Foodbuzz 24 host (Foodbuzz.com/24). 24 menus, on 24 blogs in 24 hours is a real-time publishing event where talented bloggers create epic meals shared with all of us. Whether hosting a Mid-Autumn Festival Banquet complete with authentic moon cakes, or a Criminal Tastes dinner where each dish harbored an illegal ingredientâ&#x20AC;&#x201D;think raw milk cheese, eggs from unlicensed hens, and homemade hard ciderâ&#x20AC;&#x201D;these events are a feast for the eyes.

So itâ&#x20AC;&#x2122;s no surprise that in todayâ&#x20AC;&#x2122;s world, where communities are flourishing online as well as offline, food is no bystander. And there is one very delicious community in particular that I would to invite you to join: Foodbuzz. As the largest online food community, Foodbuzz is united by 85,000 users, 10,000 passionate food bloggers, 25 employees and countless shared meals. Collectively, our community touches 10 million people around the globe each month, all of whom are absolutely passionate about food. What happens in this community? Well for starters, it is 3,300 featured food blog partners who are publishing some of the most interesting and cutting-edge food content in the world. Most of us are used to drooling over the pages of Food & Wine Magazine, making our way through the kitchen thanks to Mastering the Art of French Cooking (loved Julie & Julia!), and spending weekends like this one, at the Pebble Beach Food and Wine Festival, watching master chefs and sommeliers bring their magic to life for us to experience in person.

As a community organized around social media, weâ&#x20AC;&#x2122;ve become a natural partner for food brands looking for innovative ways to connect with the right audience. From Newmanâ&#x20AC;&#x2122;s Own to San Pellegrino, Foodbuzz works with select brands to provide the tools and resources they need to deliver and execute successful Brand Engagement programs within our community.

Pebble Beach Food & Wine Festival is a great example of a partner who has embraced our platform for Brand Engagement. The Pebble Beach Food & Wine event page on Foodbuzz houses hundreds of posts and photos capturing past events, and is currently aggregating this yearâ&#x20AC;&#x2122;s experienceâ&#x20AC;&#x201D;and sharing it with the rest of the worldâ&#x20AC;&#x201D;as you read this! Itâ&#x20AC;&#x2122;s real-time content being published and shared to spread the word about one of the most world class food and wine festivals in the world.

Well nowâ&#x20AC;&#x201D;with access to the web, easy blogging platforms, and great inexpensive camerasâ&#x20AC;&#x201D;cooking and dining inspiration is fueled by a food blog publishing smorgasbord of real-time, real people content from anywhere in the world and Foodbuzz is where you can access all of it.

Criminally Delicious Panna Cotta with Raw Milk Cream by Nourished Kitchen

As our partner food bloggers blog, Foodbuzz is busy curating this content into Todayâ&#x20AC;&#x2122;s Top 9, Family Bites, Winebuzz, and the Flavor of the Monthâ&#x20AC;&#x201D;just a few special sections that help you find the content youâ&#x20AC;&#x2122;re looking forâ&#x20AC;&#x201D;almost 2,000 posts and pictures daily, to be exact.

Looking for help on how to cook locally and sustainably? Check out San Francisco-based blogger Local Lemons (locallemons.com), whoâ&#x20AC;&#x2122;s warm personality will take you from the farmerâ&#x20AC;&#x2122;s market to the table with excellent and simple recipes like Quail Eggs with Smashed Potatoes and Arugula.

So now that weâ&#x20AC;&#x2122;ve covered content, what makes Foodbuzz such a robust community? Well, itâ&#x20AC;&#x2122;s is the suite of social networking features that really transform our content into social media. From custom profile pages that let you show off your favorite foodie flair, to Twitter integration and the â&#x20AC;&#x153;foodieâ&#x20AC;? update, we let our community share and discuss what they are eating right now. Comment on posts, send a recipe link you love to your friends on Facebook, or push a great looking photo of the cookies youâ&#x20AC;&#x2122;re craving right now to your twitter audience. One of the most exciting parts about this community is meeting and sharing all things food with other awesome foodies just like you.

This arugula here came from blogger Local Lemonâ&#x20AC;&#x2122;s own back yard!

So if you see Foodbuzz bloggers around this weekend, taking close ups of the fabulous food, jotting notes about the wine, or tweeting to their readers, say hello! You can come meet us in person at the Foodbuzz Blogger Booth in the Lexus Grand Tasting events. Weâ&#x20AC;&#x2122;ll be showcasing all the tweets and live coverage happening throughout the weekend at the. We are thrilled to be the social media partner of #PBFW festival and we canâ&#x20AC;&#x2122;t wait to have you join our community online!

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

Schedule of Events Thursday, April 8, 2010

impact all aspects of the finished wine: color, texture, tannins and body and the use of oak in winemaking can be traced back two millennia, coming into widespread use during the Roman Empire. Join a panel of Master Sommeliers and Winemakers in deciding if clothing optional is a good rule of thumb for Chardonnays.

8:30 AM - 2:00 PM Celebrity Chef & Winemaker Golf Tournament At Pebble Beach Golf Links (Pebble Beach Golf Links)

Tracing a Legend - The Inglenook Lineage and Gustave Niebaum (Ballroom East - The Inn at Spanish Bay)

Go “tee to green” on Pebble Beach Golf Links with a few of the Celebrity Chefs, Winemakers 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 Sherry Yard? 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 Krug Champagne 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. This is an extraordinary start to Pebble Beach Food & Wine and a perfect way to begin the weekend.

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Since the days before prohibition, this vineyard has been producing legendary wines. This tasting shows stellar examples of Napa Valley wines that can trace their fruit source to the original Inglenook Vineyards – Rubicon Estate, Dominus Estate, Lail Vineyards and of course Inglenook. 4 unique expressions, 1 man’s unwavering vision.

6:00 PM - 9:00 PM

Icons of Washington Cabernet Sauvignon Blends (Ballroom Central - The Inn at Spanish Bay)

Opening Night Reception (The Inn at Spanish Bay) The magnificent Inn at Spanish Bay transforms into one of the most lavish celebrations of food and wine in the country. The entire property will be host to the grand kick off party for the Third Annual 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 producers. An event you simply can’t miss.

The U.S. Pacific Northwest wine industry is growing by leaps in quality and quantity. Washington State wineries, roughly the same latitude as France’s Burgundy and Bordeaux regions, are now the second largest American wine producers.Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region’s unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Taste along with the winemakers to discern the factors that have enabled Washington to play at a global level when it comes to the production of Cabernet Sauvignon Blends that take second place to no one.

The line-up of chefs includes Masaharu Morimoto of Morimoto in New York, Jacques Pépin of Jacques Pépin Inc. in Madison, Claudine Pépin of A Cook’s Kitchen in Boulder, Jon Shook & Vinny Dotolo of Animal Restaurant in Los Angeles, Tim Love of Lonesome Dove Western Bistro in Fort Worth, Ken Oringer of Clio in Boston, Charles Phan of The Slanted Door in San Francisco, Liza Shaw of A16 in San Francisco, Andre Bienvenu of Joe’s Stone Crab in Miami, Gale Gand of TRU in Chicago, Mark Ayers of Pacific’s Edge in Carmel, Jonathan Waxman of Barbuto in New York, Pablo Mellin of Roy’s at Pebble Beach, Kent Torrey of The Cheese Shop Inc. in Carmel and Santa Barbara, Arturo Moscoso of Pèppoli in Pebble Beach, Mark Estee of Moody’s Bistro & Lounge in Lake Tahoe, William Bradley of Addison Restaurant at The Grand Del Mar in San Diego, Emily Luchetti of Farallon in San Francisco, Roland Passot of La Folie in San Francisco, Cal Stamenov of Marinus at Bernardus Lodge in Carmel Valley, Robert Del Grande of RDG + Bar Annie in Houston and Walter Manzke of Church & State in Los Angeles.

Pio Cesare Barolo Vertical: Classic & SingleVineyard Tasting Presented by Pio Boffa (St. Andrews Room West - The Inn at Spanish Bay) Pio Cesare has been producing wines for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts. At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery’s output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand.

Friday, April 9, 2010 10:00 AM - 11:15 AM

Today, the estate is managed by Pio Boffa, great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world. Great strides have been made in quality, and single vineyard offerings have dazzled the wine press. Pio Boffa will present the following line up of Barolos for the small group of individuals fortunate enough to gain access to this tasting; Barolo Ornato (single-vineyard): 2005, 2004, 2001, 2000 (1.5L), 1998 and 1997 and Barolo (classic):1990 (1.5L) and 1989.

Naked Chardonnay: To Oak or Not to Oak (Ballroom West - The Inn at Spanish Bay) ,**"((&"(*'(

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To OAK or not to OAK that is the question. Is a naked Chardonnay less desirable than its attired cousin or does it represent the varietal with more sincerity? Who better to answer this age old question than the winemakers who produce both versions of the wine. Oak can

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

12:00 PM - 2:30 PM Farm-To-Table Lunch Featuring the Wines Of Paso Robles (Pebble Beach Room)

Bravo’s Top Chef has brought rising culinary stars to living rooms around the country. We are reuniting a select group from Season 5 to the beautiful Stillwater Bar & Grill at The Lodge at Pebble Beach to create a lunch where you get to be the judge. Chef Hosea Rosenberg of Jax Fish House in Boulder, Jamie Lauren of Absinthe Brasserie & Bar in San Francisco, Fabio Viviani of Firenze Osteria in Los Angeles and Carla Hall of Alchemy Caterers in Washington D.C. The popular Top Chef participants join forces to present a meal

Bringing farm fresh product to the table in an exciting feast for the senses is the task presented to four acclaimed chefs. In the culinary line-up is a Mobil Five-Star and AAA Five-Diamond, a Michelin 2 Star, and more Zagat and Gayot awards then they can count. William Bradley of Addison Restaurant at The Grand Del Mar in

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Country Club Gate

Bird Rock

Wa lki n

Bird Rock Hunt Course

g Tra ils

Fire Station

Seal Rock

Spyglass Hill Golf Course

r id

Fanshell Beach

Cypress Point Cypress Hill (Private Club)

Crocker Grove

Equestrian Center Iron Chef Lunch Saturday Lexus Grand Tasting Sunday Lexus Grand Tasting

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Highway 1 Gate

Casa Palmero Belgian Beer Lunch

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The Ghost Tree

DINNERS

Club XIX Stillwater Bar & Grill Tap Room

A Study In Classic Compositions Grand Finale Dinner

LUNCHES

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Be a

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Pescadero Point

Lin ks

Carmel Gate

The Beach & Tennis Club

Ocean Avenue

DINNERS An Evening of Decadence Tribute to A Legend: Jacques Pépin

The Lunch At Club XIX Top Chef Cuisine Farm-To-Table Lunch

Highway

Resort Building

Roads

Sand & Shore

17-Mile Drive

Equestrian

Golf Course Lake

Pebble Beach Gate Resort Location Senic Attraction

Scenic Dri

Ronda

Palmero Way

The Lone Cypress

RESTAURANTS

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

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By Land or By Sea: The Delicacy Lunch A Day In Italy Lunch

LUNCHES

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Food & Wine “Best New Chefs” Alumni Dinner Dining with the Top Chef Masters

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DINNERS

Top Chef Cuisine Featuring the Wines of Penfolds (Stillwater Bar & Grill - The Lodge at Pebble Beach)

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JENN-AIR Cooking Demo Pavillion

Every restaurant in Pebble Beach Resorts is blessed with a view of the Pacific Ocean but Pèppoli is arguably the most dramatic. The lunch invites you to join Host Chef Arturo Moscoso of Pèppoli as he welcomes Alex Stratta of Alex at Wynn Las Vegas; Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas and Joel Reno of Quince in San Francisco to prepare a four-course lunch. A tradition from the first year of the Pebble Beach Food & Wine, Antinori returns to the table with another spectacular selection of wines to complement the fabulous cuisine.

The Links at Spanish Bay

A Day In Italy Featuring the Wines of Antinori (Pèppoli at Pebble Beach)

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In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant’s innovative East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named “Best New Restaurant” by Boston Magazine, was nominated by the James Beard Foundation as “Best New Restaurant 1998,” and Esquire Magazine honored Ming as “Chef of the Year 1998.” The James Beard Foundation crowned Ming “2002 Best Chef Northeast” and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the “2nd Most Popular Boston Restaurant.” In 2005, Ming was honored as “Restaurateur of the Year” by the Massachusetts Restaurant Association, and in 2007, Blue Ginger received the prestigious Ivy Award from Restaurants & Institutions, for its consistent achievement in meeting the highest standards for food, hospitality and service. Ming is currently the host and executive producer of the Public Television cooking show, SIMPLY MING, now in its fourth season. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. Ming’s Quest, his popular cooking adventure series, and East Meets West can be seen on Fine Living Network. In addition to television, Ming is also the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming’s Master Recipes.

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What is your favorite indulgence? Caviar? Truffles? Foie gras? You don’t have to choose. Friday’s lunch at The Inn at Spanish Bay will have four courses showcasing four of your most passionate culinary desires. The taste makers for this memorable lunch include Michael Ginor of Hudson Valley Foie Gras in New York, Ken Oringer of Clio in Boston, Roy Yamaguchi of Roy’s in Honolulu and John Hui of Pebble Beach Resorts. You don’t have to pick a favorite, just have them all. Sommeliers took great care to create epic harmony between each course and judiciously selected wines from the Russian River Valley Winegrowers.

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Chef Ming Tsai - East Meets West (Jenn Air Pavilion #2 - The Inn at Spanish Bay)

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By Land Or By Sea: The Delicacy Lunch Featuring Russian River Valley Wines (Roy’s at Pebble Beach)

WINE TASTINGS

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Thomas Keller, one of the most inventive American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that’s both relaxed yet exciting. 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!

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Chef Thomas Keller - Ad Hoc At Home (Jenn-Air Cooking Demo Pavilion #1)

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A slight departure from all the food and wine match-ups taking place around the Pebble Beach Resorts on Friday afternoon. Here is a luncheon for the beer lovers amongst us. Three distinct beer styles, represented by Stella Artois, Hoegaarden and Leffe Blonde and four courses of brilliantly paired cuisine create a delightful afternoon of gastronomy. Tim Love of Lonesome Dove Western Bistro and Robert Del Grande of Restaurant RDG + Bar Annie provide the cuisine for this very special lunch. “Beer is living proof that God loves us and wants us to be happy” said Benjamin Franklin and who can argue with that sentiment! Exceptional food and exceptional beers bring out the best flavors in both. The exclusive Casa Palmero is a fantastic setting for this incredible experience..

RESTAURANTS

Stella Artois: The Best of Belgium A Celebration of Belgian Beer (Casa Palmero)

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Situated high above Lake Hennessey, Bryant Family Vineyard is one of a handful of Napa Valley vineyards that can claim the moderating influence of a large body of water. Winds blow over the mountains from the west, are drawn down to and across the cool waters of Lake Hennessey and travel directly up a natural chute to the Bryant Family Vineyard. This breezeway makes the vineyard unique and enhances the quality of fruit as the winds cool the grapes on hot summer days. The uniqueness of the fruit is the basis for this special wine along with an outstanding winemaking team and brand new, gravity fed winery that was specifically designed and constructed for this vineyard.

Sunset Drive

EVENT CONCIERGE/WILL-CALL

Mark Aubert produces this iconic Cabernet Sauvignon and the current wait to be placed on a mailing list for this wine is more than 12 months. Consider yourself extremely fortunate if you gain entry to this very limited seminar.

The Inn at Spanish Bay

San Diego, Joseph Humphrey of Murray Circle Restaurant in Sausalito, Walter Manzke of Church & State in Los Angeles, and Ben Spungin of Marinus at Bernardus Lodge in Carmel Valley. The setting adjacent the 18th fairway and green of the Pebble Beach Golf Links adds a picturesque backdrop for this unique event. It takes a special selection of wines to live up to the cuisine from these notable chefs and the offerings of the Paso Robles Wine Country Alliance will not disappoint. Featured wineries include Eberle, Treana, J. Lohr and Minassin-Young.

PACIFIC

California Cult Cabernet Bryant Family Vineyard (St. Andrews Room East- The Inn at Spanish Bay)

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unlike any other in a setting unlike any other paired with a selection of wines from Penfolds.

Today a new generation of winemakers has begun to appreciate the incredible quality and historic uniqueness of these California Originals as the once and future wine of California. Join the Godfather of Zin, Joel Peterson of Ravenswood Winery and his vinorevolutionary son Morgan Twain-Peterson of Bedrock Wine Company as they host an extremely rare exploration and discussion of these exciting wines, featuring selections from California’s most historic vineyards, made by California’s most outstanding winemakers.

Established in 1844, 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.

Nickel & Nickel - Through the Vineyards (Ballroom Central - The Inn at Spanish Bay)

The Lunch At Club XIX (Club XIX - The Lodge at Pebble Beach)

Napa Valley’s Nickel & Nickel winery is devoted exclusively to producing 100 percent varietal, single-vineyard wines. Based in Oakville, Nickel & Nickel specializes in making single-vineyard Cabernets from Oakville and beyond, highlighting the valley’s best Cabernet Sauvignon AVAs. Join Nickel & Nickel owner Larry Maguire, and Winemaker and President Darice Spinelli, for an incredible horizontal tasting preview of the 2007 Nickel & Nickel Single-Vineyard Cabernet Sauvignon portfolio, featuring nine wines from AVAs including Oakville, Yountville, Stags Leap District, Rutherford and St. Helena.

It is a magical moment when food, wine and venue are all equally spectacular. This lunch is one of those moments. Join Host Chef de Cuisine Ressul Rassallat of Club XIX, Eric Ziebold of CityZen in Washington D.C., Roland Passot of La Folie in San Francisco and Emily Luchetti of Waterbar in San Francisco 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. An exquisite line up of wines from Paso Robles makes this an opportunity not to be missed.

Domaine Serene - The Dirt on Oregon Pinot (St. Andrews Room West - The Inn at Spanish Bay)

Lexus Chefs Table Lunch Featuring Iron Chefs Morimoto & Symon with the Wines of Washington State (The Lexus Grand Tasting Tent)

Often used and misused, the term terroir speaks to many factors which influence the quality of the crop and thus the wine. We focus on one of these elements as we explore the wines of Domaine Serene and determine the effects of soil on these spectacular examples of Pinot Noirs. Renowned wine writer, Anthony Dias Blue, declared Domaine Serene the “Château Lafite of Oregon” and in the now legendary “Domaine Serene vs. Domaine de la Romanée Conti” blind tasting, Domaine Serene bested the most sought after Pinot Noirs in France. Willamette Valley shares the same latitude as Burgundy in France but it takes a lot more than that to produce wine at this level. We conduct a tasting across three vineyards and three vintages to get the dirt on what makes these wines so concentrated, complex and elegant.

A Chef’s Table is one of the most exclusive and fascinating ways to enjoy a culinary experience of a lifetime. There is no stadium, no battle, no challenger and no contest just a harmony of exquisite cuisine as two very talented chefs who have thrilled American audiences through their involvement with Food Network’s hit series Iron Chef America join forces to create a memorable lunch. Masaharu Morimoto of Morimoto in New York and Michael Symon of Lola in Cleveland give you ring side seats as you sit in their kitchen and watch the magic happen. A fine wine selection from Washington State Wine Commission brings in the perfect counterpoint to this world class experience.

Sine Qua Non Tasting w/ Manfred Krankl (St. Andrews Room East - The Inn at Spanish Bay)

3:30 PM - 4:45 PM

“…Sine Qua Non remains one of California’s most remarkable reference points of world-class wines.” – Robert M. Parker, Jr.

Chateau St. Jean Cinq Cépages Blending Seminar (Ballroom West - The Inn at Spanish Bay)

Back by popular demand this seminar is getting to be a regular fixture. 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.

For this tasting, Manfred Krankl has selected 7 selections from the Sine Qua Non wine cellar and will personally describe this wonderful art. This is a truly rare opportunity that can’t be missed.

The Once And Future Wine Of California (Ballroom East - The Inn at Spanish Bay)

Chef Charlie Trotter - A Chicago Legend (Jenn-Air Pavilion #1 - The Inn at Spanish Bay)

California’s early viticulture was practiced by Gold Rush Pioneers in the 1850’s who intuited that European grapes of Mediterranean origin were ideal for the California environment. Over the next halfcentury of experimentation, especially well-adapted cultivars began to dominate, among them Zinfandel, Petite Sirah, Carignan, Alicante Bouché, Syrah and Grenache. These Mixed Black varieties produced California’s best, most distinctive wines, grown and made nowhere else in the world, the California spiritual and quality equivalent of Bordeaux, Chianti, or Châteauneuf-du-Pape.

Charlie Trotter’s is regarded as one of the finest restaurants in the world. For 22 years, the restaurant has dedicated itself to excellence in the culinary arts. Charlie Trotter’s Restaurant is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining worldwide. In addition to his namesake restaurant, Chef Trotter owns and operates Trotter’s

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

To Go, a gourmet retail shop in the Lincoln Park neighborhood of Chicago and also produces a line of organic based food products. Chef Trotter’s restaurant holdings have grown to include Restaurant Charlie in The Palazzo Hotel Resort and Casino in Las Vegas, and Bar Charlie which is also located in The Palazzo Hotel Resort and Casino. Chef Trotter has received awards at the White House from both President Bush and Colin Powell for his work with his Culinary Education Foundation and was named one of only five ‘heroes’ to be honored by Colin Powell’s charity, Americas Promise. In 2005, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

single most important feature. Two, the wines would be elegant rather than overstated. Three, there would be a hundred-year commitment to the development of a great estate. Given this commitment to the product, only a limited quantity will ever be made. Sir Peter Michael and Lady M join us, along with Master Sommelier Larry Stone, in celebrating the results of their accomplishments paired with the exquisite culinary creations of Hubert Keller of Fleur de Lys in San Francisco, Adam Cooke of Blackberry Farm in Walland, Richard Reddington of REDD in Napa, Mark Gaier & Clark Frasier of Arrows Restaurant in Ogunquit and Sherry Yard of Spago in Los Angeles. Dominique Demarville representing Veuve Clicquot gives us a fabulous start to the evening as La Grande Dame welcomes you into the night.

Lexus Presents Jacques Pépin: Caviar Connoisseur (Jenn-Air Pavilion #2 - The Inn at Spanish Bay)

A Study In Classic Compositions with Thomas Keller & Charlie Trotter (Club XIX)

One of America’s best-known chefs, cookbook authors and cooking teachers, Jacques Pépin has published 26 books, almost countless articles and hosted 11 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 October 2008 the latest series and book are entitled Jacques Pépin: More Fast Food My Way. 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 & Food and a member of the International Association of Cooking Professionals. He and his wife, Gloria, live in Madison, Connecticut.

Thomas Keller of The French Laundry, Yountville is the only Americaborn chef to hold multiple three star ratings since the inception of the Michelin Guide in 1900. His growing restaurant empire is remarkable in its quality and attention to detail at every level. Charlie Trotter of Charlie Trotter’s, is continuously forging new directions and has been instrumental in establishing new standards for fine dining worldwide. His eponymous restaurant in Chicago has been the vanguard of fine dining for 22 years. Angela Pinkerton of Eleven Madison Park has been at the restaurant since just 2009, but her style and finesse are already acclaimed. Her desserts reflect the focused cuisine of the NY Times Four-Starred restaurant and are firmly footed in classic technique.

6:30 PM - 11:00 PM

Club XIX at The Lodge at Pebble Beach is an appropriate setting for the select group of individuals who will get access to this magnificent dining adventure. It takes a certain caliber of wine to pair with food of this stature and we have made sure that you will not be disappointed. Olivier Krug will start the evening off on the right foot with the Krug Grand Cuvée. Pio Boffa brings his Barolo, Paul Roberts brings Bond and we provide a special gem for dessert. Wine lovers of the world Unite!

Food & Wine Magazine Best New Chefs Alumni Dinner Featuring the Wines of Beringer (The Ballroom of The Inn at Spanish Bay) Food & Wine Magazine’s annual Best New Chef Awards honor exceptionally talented men and women who are pushing culinary boundaries in America. Twenty-one years ago, they picked their first Best New Chefs and to say the list of megastars named is “impressive” would be a huge understatement.. Join four past recipients of the prestigious Food & Wine Magazine Best New Chef Award, Mark Sullivan (2002) of Spruce in San Francisco, Christopher Kostow (2009) of The Restaurant at Meadowood in St. Helena, Jon Shook and Vinny Dotolo (2009) of Animal Restaurant in Los Angeles and Gale Gand (1994) of TRU in Chicago as they match a fivecourse menu to the award-winning wines of Beringer Vineyards.

Saturday, April 10, 2010 10:00 AM - 11:15 AM Explore To Kalon Vineyard, the Crown Jewel of Napa Valley, with Robert Mondavi Winery (Ballroom East - The Inn at Spanish Bay)

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 Nightingale, 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.

In 1966, Robert Mondavi founded the Robert Mondavi Winery with a vision: to put Napa Valley wines in the company of world’s best. His quest for unparalleled quality led him to an historic vineyard in Oakville, California, a site known for its ideal winegrowing climate and exceptional soils. The vineyard was called TO KALON, or THE BEAUTIFUL in Greek. Today, Robert Mondavi Winery’s To Kalon Vineyard is the ideal site for growing Cabernet Sauvignon and Sauvignon Blanc grapes. Wines from the To Kalon Vineyard are expressive and complex with impeccable balance and structure well-suited to cellaring.

An Evening of Decadence with Sir Peter Michael (The Beach & Tennis Club)

This special tasting showcases a selection of the finest current vintages and library wines to come out of Napa Valley’s To Kalon Vineyard. Please join us in a rare exploration and discussion of this iconic vineyard and its unique terroir, hosted by Margrit Mondavi and Director of Winemaking for Robert Mondavi Winery, Genevieve Janssens.

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: One, the vineyard terroir would be the

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Sommelier Blind Tasting Around the World in Chardonnays (Ballroom West - The Inn at Spanish Bay)

hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

Does the distance of a few miles give two wines from the same grape different personalities…how about halfway around the world? A thoughtful look, a deep soulful breath, a delicate sip and years of knowledge, study and experience allows our panel of wine gurus to decide if the wine before them is from Russian River, Burgundy or Down Under. Sign up for a trip around the world on the wings of Chardonnay. The entertaining and fascinating panel discusses the unique individual characteristics of each region that make them stand apart in a blind tasting.

Puck began cooking at his mother’s side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence. Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times.

Jorge Ordoñez - Garnacha! THE Spanish Grape (Ballroom Central - The Inn at Spanish Bay) Join Jorge Ordoñez: A man who Robert Parker twice named Wine Personality of the Year and “one of the most influential people in wine in the past 20 years.” This human dynamo has been responsible for reinvigorating the excitement over Spanish wines around the world. His impressive portfolio of 130 wines from an astounding 40 wineries represents some of the best Spain has to offer. Join us as we take a tour through Spain tasting some of the most sought after Spanish wines with one of the most educated men on the subject, Mr. Jorge Ordoñez.

BOND - The Napa Valley’s Grand Crus (St. Andrews Room West - The Inn at Spanish Bay) Beginning production in 1997, H. Bill Harlan, founder of Harlan Estate, created the Bond Estates, in collaboration with winemaker Robert Levy and vineyard manager Mary Hall, with the intent to identify and produce wine from the “Grands Crus” of Napa Valley. Bond produces terroir-specific Cabernet Sauvignon wines – Melbury from northeast of Rutherford, St. Eden from north of Oakville, Vecina from west of Oakville, Pluribus from west of Calistoga, and the blended sister-label, Matriarch. Each wine has a limited production of approximately 700 cases. Join Master Sommelier Paul Roberts, Director of Bond in this comprehensive tasting of the Bond wines.

Domaine de la Romanée-Conti Échezéaux Retrospective Tasting (St. Andrews Room East - The Inn at Spanish Bay) What is it about the wines of Burgundy that makes them so popular? For many the question is academic and the answer is limited to the contents of their glass. Whether it is the Chardonnay or the Pinot Noir, Burgundy represents them in their truest form without the manipulative blending of so many other wines. We present the best of the best from Burgundy for this tasting conducted by arguably some of the greatest experts of the region.

Chef Wolfgang Puck - Makes It Easy (Jenn-Air Pavilion #1 - The Inn at Spanish Bay) The name Wolfgang Puck is synonymous with the best of restaurant

Robert Del Grande of RDG + Bar Annie in Dallas, Christopher Kostow of The Restaurant at Meadowood in Napa, Alex Stratta of Alex at Wynn Las Vegas, Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas, Eric Ziebold of CityZen in Washington D.C., Michael Ginor of Hudson Valley Foie Gras in Ferndale, Angela Pinkerton of Eleven Madison Park in New York, Adam Cooke of Blackberry Farm in Walland, Ben Spungin of Marinus At Bernardus Lodge in Carmel Valley, Tom Douglas of Dahlia Lounge in Seattle, Jerry Regester of C Restaurant & Bar in Monterey, Tommy Habetz of Bunk Sandwiches in Portland, Kent Torrey of The Cheese Shop Inc. in Carmel and Santa Barbara, Moises Robles of Tap Room in Pebble Beach, Pablo Mellin of Roy’s in Pebble Beach, Erik Villar of Calistoga Ranch in Calistoga, Wolfgang Puck of Spago in Los Angeles, Craig von Foerster of Sierra Mar at Post Ranch Inn in Big Sur and Keiko Takahashi of San Francisco.

for Laura Werlin’s Pairing 101 – How to get the most from your pairings, what to do, what not to do etc. Laura Werlin is one of the country’s foremost authorities on cheese and is the award-winning author of four books on the subject. Her most recent book, James Beard award-nominated Laura Werlin’s Cheese Essentials (Stewart, Tabori & Chang, 2007), is the go-to guide for anyone with cheese questions including how to buy it, how to create successful cheese and wine pairs, how to entertain and cook with cheese, and how to store cheese.

Sommelier Blind Tasting Around the World in Cabernets (Ballroom West - The Inn at Spanish Bay) If you thought the session featuring Chardonnays around the world was brilliant theatre, sign up for round two as our experts turn their noses and palates to Cabernets around the globe. A blind tasting of wines from diverse regions will test the discerning senses of our experts as you join them in exploring the world of Cabernets. Is it easier to separate a Napa Valley Cabernet from its French cousin or the relative newcomer from South Africa? Take good notes as the investigation unfolds and clues are revealed…trench coat and slouch hat are optional..

Opportunities for book signings and photo sessions with some of the weekend’s celebrities. Some of the wine highlights include Domaine Serene, Heitz, Louis Latour, Far Niente, Duckhorn, Paul Hobbs, Penfolds, Pio Cesare, Pisoni, Rubicon, Silver Oak, Spottswoode and many more. For those who enjoy the bubbly – Olivier Krug and Dominique Demarville are present with Champagne Krug and Champagne Veuve Clicquot to add a sparkle to the event!

3:30 PM - 4:45 PM

Gary2 - Franscioni & Pisoni (Ballroom Central - The Inn at Spanish Bay)

Iron Chef Michael Symon - Live To Cook (Jenn-Air Pavilion #1 - The Inn at Spanish Bay)

Chef Michael Chiarello Bottega Napa Valley (Jenn-Air Pavilion #2 - The Inn at Spanish Bay)

Renowned in the culinary world and adored in his hometown of Cleveland, Michael Symon is the chef and owner of critically acclaimed Lola and Lolita restaurants in Cleveland, Ohio. Michael’s pedigree started upon graduating from The Culinary Institute of America in New York in 1990. Michael quickly began revitalizing the Cleveland palate, while practicing in some of Cleveland’s up and coming restaurants, such as Player’s, Piccolo Mondo, Giovanni’s and The Caxton Café. In these venues, he found success as well as a loyal following and fan base.

Michael Chiarello is an award-winning chef, Emmy-winning Food Network host, tastemaker behind the NapaStyle retail company, highly rated vintner, and noted cookbook author. Throughout his career, Michael has combined his Southern Italian roots with Napa Valley living to pioneer culinary and lifestyle trends. Michael’s ongoing endeavors inspire friends and family to gather around the table and create meaningful traditions in their own lives. Michael incorporates his personal passion for seasonal, sustainable living, into all that he does. From the growers that he supports as chef and owner of Bottega Napa Valley and his product designs for NapaStyle, to his earth-friendly farming practices for his vineyards and the storylines for his Emmy-winning Food Network show, Michael shares his unique perspective on what comprises good food and healthy living in an old-world lifestyle. Based in the Napa Valley, Michael lives amongst his vineyards with his wife, children and golden retriever.

Michael has earned much attention through the years for his thoughtful cooking style and his attention to detail. He was named National Rising Star by Restaurant Hospitality magazine (May 1997 issue), he was named one of the Top Ten Best New Chefs by Food & Wine magazine (July 1998 issue), America’s Best Restaurants in Gourmet Magazine (Oct. 2000 issue), featured in Michael Ruhlman’s book The Soul of a Chef (2000), nominated for best chef-great lakes region by the James Beard Foundation (2006), as well as making appearances on WKYC-TV (Cleveland) on Mondays with Michael and iVillage Live on NBC. He has hosted over 100 episodes of The Melting Pot on Food Network, in addition to appearing on episodes of Sara’s Secrets with Sara Moulton, Ready, Set, Cook and Food Nation with Bobby Flay. In 2007, he competed on the reality competition series The Next Iron Chef and won, securing his place as a permanent Iron Chef on Food Network’s hit series Iron Chef America.

12:00 PM - 3:00 PM

The Grand Crus of Burgundy stand apart in a world very much their own. The name Domaine de la Romanée Conti is revered in any circle where wine is consumed. Taste through multiple vintages of an iconic wine that wine critic Clive Coates goes so far as to declare “this is the purest, most aristocratic, and most intense example of Pinot Noir you could possibly imagine. Not only nectar: a yardstick with which to judge all other Burgundies.”

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Saturday Lexus Grand Tasting (Grand Tasting Tent Package holders may enter at 11:30 AM)

Laura Werlin - The Magic & Seduction of Cheese & Wine (Jenn-Air Pavilion #2 - The Inn at Spanish Bay)

The Lexus Grand Tasting at Pebble Beach Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the world’s most prestigious wineries. Among the 24 celebrity chefs are Tyler Florence of The Florence Group, Top Chefs Hosea Rosenberg of Jax Fish House in Boulder, Fabio Viviani of Firenze Osteria and Carla Hall of Alchemy Caterers in Washington D.C.. The stellar line up also includes Andre Bienvenu of Joe’s Stone Crab in Miami,

Few food and drink combinations are as festive, exciting, and romantic as the age old pairing of cheese and wine. When put together, cheese and wine add up to more than just food and drink; they are an experience. This is not a lecture on Cheese or Wine. This is a rare opportunity for an interactive, hands-on tasting of a selection of cheese and wine and talking through the reasons why some combinations work better than others. Enrollment is open now

Gary Franscioni’s roots in the Santa Lucia Highlands are quite deep. His family has farmed here for over 100 years. Recognizing the region’s potential for premium wine grapes, Franscioni turned his focus to viticulture. He and long time friend Gary Pisoni partnered on the Garys’ Vineyard in 1997. In 1996 Gary planted the 50acre Rosella’s Vineyard - named for his wife - on their estate property just a few miles north of the Garys’ Vineyard. Both vineyards are among the most celebrated and coveted in California. Gary Pisoni exudes passion-for adventure, for family and friends, for grape growing, for wine. He has managed to combine all of these by pouring his enthusiasm and energy into the Garys’ and Pisoni Vineyards. For over twenty years, he has grown grapes with uncompromised practices in the Santa Lucia Highlands. Gary introduced Pisoni Estate Pinot Noir in 1998 followed by a sister label, Lucia, featuring fruit from the Garys’ Vineyard. This promises to be one of the most entertaining and boisterous seminars of the weekend as Gary Franscioni and Gary Pisoni sit together at a panel to discuss Roar Garys’ 2007 & 2008, Roar Pisoni 2007 & 2008, Lucia Garys’ 2007 & 2008 and Pisoni Estate ‘07 & ‘08.

Lexus Presents an Interactive Seminar in Mixology (Ballroom East - The Inn at Spanish Bay) Here is another addition to our ever expanding repertoire. Amidst all the Cooking Demonstrations, Wine Seminars, Beer Lunches, where does one go to get a cocktail around here? The answer to that question is very specific, “Go to Ballroom East at The Inn at Spanish Bay at 330 P.M. on Saturday, April 10th, 2010”. Make sure you enjoy one of the lunches before-hand you do not want to do this on an empty stomach! A team of Master Mixologists will walk you through the intricacies of producing a perfect cocktail. This is not an event where you sit down and get a lecture on bartending. This is an interactive exploration of cocktails that requires spirited participation and of course tasting what you make.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

The 1990 First Growth Bordeauxs Twenty Years Later (St. Andrews Room East - The Inn at Spanish Bay)

legend. Dominique Demarville the Chef de Cave for Veuve Clicquot will start the evening’s celebrations with a toast of the incomparable La Grande Dame at the reception. Did we mention the chefs for the evening include Charlie Trotter of Charlie Trotter’s, Ming Tsai of Blue Ginger, Thomas Keller of The French Laundry, Ken Frank of La Toque, Michel Richard of Citronelle and Joel Reno of Quince.

Grand Finale Dinner With Tramonto, Puck, Danko & Yard (Club XIX - The Lodge at Pebble Beach) In an era of Celebrity Chefs, a few names stand out as the vanguard of America’s culinary revolution. Wolfgang Puck of Spago, Los Angeles, Rick Tramonto of TRU, Chicago, Gary Danko of Restaurant Gary Danko, San Francisco and Sherry Yard of Spago, Los Angeles join forces to present a seven course masterpiece that speaks of elegance and indulgence in the beautiful setting of Club XIX at The Lodge at Pebble Beach. As in past years, the wines for this culminating dinner of the weekend’s festivities have been hand selected from a very private cellar. When Olivier Krug starts the pre-dinner reception with Krug Grand Cuvée followed by the Krug Vintage 1998, you know the rest of the line-up will not disappoint.

We all know these wines will age for a long time but it’s fun to pull them out of a cellar after two decades to see how they are showing. Try them all along with some of their cousins to see if you agree with the decisions made more than a hundred and fifty years ago.

Marqués de Murrieta Castillo Ygay with the Count of Creixell, V. Dalmau Cebrian-Sagarriga (St. Andrews Room West - The Inn at Spanish Bay) Marqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852 in the world renowned Rioja region of Spain. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the familyowned company. With a vision of innovation and respect for tradition, Marqués de Murrieta is rooted in strong, historical fundamentals that shape the vision and philosophy of this iconic Spanish brand. The winery is settled near the southern tip of the Rioja Alta in the middle of the beautiful Ygay Estate, a unique 300 hectare vineyard that guarantees complete control over the grape source of the wines and is the key to the quality and style of Marqués de Murrieta wines. V. Dalmau Cebrián-Sagarriga, Count of Creixell, will sit on the panel to discuss these spectacular wines.

Sunday, April 11 2010 10:00 AM - 11:15 AM Krug: A Decadent Retrospective of the Legendary Champagne with Olivier Krug (Ballroom West - The Inn at Spanish Bay) Sunday of Pebble Beach Food & Wine means just one thing – Champagne. There are a lot of events to look forward to, but this year a few dozen individuals get a tasting of Krug. Since 1843, with unique single-mindedness and sense of purpose, the Krug family has proudly cultivated the markedly individual character of their exceptional champagne. Theirs is a living legend, a certain idea of excellence that has been quietly redefined through six generations without a break. Krug champagne is the culmination of painstaking care and unrivalled craftsmanship. The result is a taste that is instantly identifiable and utterly unforgettable – a breathtaking abundance of flavors, an extraordinary contrast of richness and power, freshness and finesse. Olivier Krug will sit on the panel to speak of his family’s wines. This tasting of prestige cuvée makes waking up early worthwhile.

6:30 PM - 11:00 PM Dining With The Top Chef Masters (The Ballroom of The Inn at Spanish Bay) Bravo’s Top Chef Masters series debuted in August 2009 featuring 24 world renowned chefs. Luckily for us we have five of those superlative chefs presenting a dinner that will serve as the exclamation point on a weekend of decadence. Join Michael Chiarello of Bottega Napa Valley in Yountville, Hubert Keller of Fleur de Lys in San Francisco, Tim Love of The Lonesome Dove Western Bistro in Fort Worth, Roy Yamaguchi of Roy’s in Hawaii and Jonathan Waxman of Barbuto in New York for this dinner in the Ballroom of The Inn at Spanish Bay. A selection of the weekend’s finest wines will be paired with a five-course menu for this delectable dinner. This event represents all the polish and elegance you have come to expect from Pebble Beach Food & Wine.

Brut and Rosé - 30 Years of Vintage at Veuve Clicquot Champagne (Ballroom East - The Inn at Spanish Bay) It is always a great time for bubbly! Pebble Beach Food & Wine marks Sunday morning as a time for just Champagne tastings Is 10 AM too early for the Veuve Clicquot Brut 2002, 1995, 1985 and 1980? What is the perfect time for The impeccable Rosé 2004, 1996, 1985 and 1978? There is one more featured vintage but you need to be there to find out which one. The story of Madame Clicquot and what she did to revolutionize the world of Champagne is well-known and Veuve Clicquot remains one of the most recognized Champagne houses on the planet. From the instantly recognizable orange label, many people simply ask for the Champagne with the orange label, to the Tete de Cuvee; La Grande Dame, their wines are sought out the world over. Dominique Demarville the Chef de Cave for the label will guide you through a taste through some of the best that Veuve Clicquot has to offer. This is a perfect way to start the day. You deserve it.

Tribute to A Legend: Jacques Pépin (The Beach & Tennis Club) How do you honor one of America’s most celebrated chefs and bestknown cooking teachers? How do you pay homage to a legend after 50 years of excellence that changed the landscape of culinary arts in the hearts and minds of the populace? We bring in some of the best chefs and winemakers under one roof for an evening of culinary brilliance to pay tribute to the one and only Jacques Pépin. For an event of such magnitude each chef and each wine has been carefully selected and brought to a special venue, the Dining Room at The Beach & Tennis Club for a memorable evening with a living

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

Chef Tyler Florence - Dinner At My Place (Jenn-Air Pavilion #1 - The Inn at Spanish Bay) For the past fifteen years, Chef Tyler Florence has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision to fans around the world. In New York, he honed his culinary skills under the tutelage of some of the city’s premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, ultimately moving on to become executive chef at Cafeteria. As the buzz about the charismatic young chef’s food picked up steam, a fresh new television network took notice and the rest, as they say, is history. After 12 plus years as a franchise star of the Food Network, Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices. He has starred in such series as How to Boil Water, a cooking show for novices, Food 911, his hugely popular “recipe rescue” show, as well as his signature series, Tyler’s Ultimate. Florence has also hosted numerous other Food Network shows and specials, including Planet Food, All American Festivals and My Country, My Kitchen. Tyler recently released two new top-selling cookbooks – Stirring The Pot, and Dinner at my Place in addition to his three previous books- Tyler’s Ultimate, Eat This Book, and Real Kitchen. In 2009, Tyler launched his signature lines of steelclad cookware and titanium cutlery on Home Shopping Network and at major retailers across the United States, including Dillards and Macy’s, for whom Tyler is a member of the prestigious Macy’s Culinary Council. In July of 2008, Tyler opened his first kitchen retail shop, The Tyler Florence Shop, in Mill Valley, just outside of San Francisco, California. Tyler will open his first signature restaurants, Wayfare Tavern, in San Francisco’s Financial District in May 2010, El Paseo in Mill Valley in Spring of 2010 and adjacent to The Tyler Florence Shop at the Napa Riverfront, Tyler will also be opening a new restaurant concept, Tyler Florence Rotisserie & Wine in Summer 2010. Tyler lives in Mill Valley, California with his wife Tolan, and has two sons Miles, age 13, Hayden, 2, and a little girl, Dorothy, 1.

12:00 PM - 3:00 PM Sunday Lexus Grand Tasting (Grand Tasting Tent Package holders may enter at 11:30 AM) 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. Sherry Yard of Spago in Los Angeles. Michael Chiarello of Bottega Napa Valley in Napa, Top Chef Alumna Jamie Lauren of Absinthe Brasserie & Bar in San Francisco, Charles Phan of The Slanted Door in San Francisco, Richard Reddington of REDD in Napa, Walter Manzke of Church & State in Los Angeles, Liza Shaw of A16 in San Francisco, Mark Sullivan of Spruce in San Francisco, Erik Villar of Calistoga Ranch in Calistoga. Joseph Humphrey of Murray Circle Restaurant in San Francisco, Ken Frank of La Toque in Napa, Mark Estee of Moody’s Bistro & Lounge in Lake Tahoe, Mark Gaier and Clark Frasier of Arrows Restaurant in Ogonquit, Tommy Habetz of Bunk Sandwiches in Portland, Tom Douglas of Dahlia Lounge in Seattle and a host of local Monterey County favorites such as Mark Ayers of Pacific’s Edge, Cal Stamenov of Marinus at Bernardus Lodge, Christophe Grosjean of Aubergine, Anastasia Simpson and Mike Nemec of Pebble Beach Company as well as Dory Ford of Aqua Terra.

Forbidden Loaf.

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. Some of the weekend wine highlights include Domaine Serene, Heitz, Louis Latour, Far Niente, Duckhorn, Paul Hobbs, Penfolds, Pio Cesare, Pisoni, Rubicon, Silver Oak, Spottswoode and many, many more. For those who enjoy the bubbly – Olivier Krug and Dominique Demarville are present with Champagne Krug and Champagne Veuve Clicquot to add a sparkle to the event!

What the taste of a Tillamook Vintage Baby Loaf has brought together, no one may put asunder.

Recipes and more at Tillamook.com

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So Romantic

OUR GUESTS SELDOM LEAVE THE ROOM .

For more than 50 years, Tickle Pink Inn has graced this enchanting oceanside setting in Carmel Highlands, drawing travelers from around the world. From the moment you arrive, we give you every excuse to never leave the room, with a complimentary bottle of champagne, a host of amenities, and stunning ocean views from 35 luxuriously appointed rooms or suites.

Tickle Pink Inn

• 155 Highland Drive • Carmel, CA 93923 • Reservations: 800.635.4774 • www.ticklepinkinn.com

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

GREAT CHEFS DON’T CUT CORNERS. THEY CUT WITH VICTORINOX

OF THE THIRD ANNUAL PEBBLE BEACH FOOD & WINE

The Chefs For a chef, their art is not a profession it’s a culinary obsession. Their raison d’etre: a perpetual pursuit of perfection on a plate. These stalwarts snare five-star ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or rebuild, repurpose and redefine it entirely. Abracadabra: your palate

7” GRANTON EDGE SANTOKU No detail was overlooked in creating the Granton Edge Santoku. Painstakingly crafted of carbon steel, it’s perfectly balanced—designed to help you tackle any culinary adventure. Victorinox Swiss Army. Your companion for life. On the road.

and point of view is transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Pebble Beach, our chefs make anything possible.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL CHIARELLO’S COOKING DEMO HOSTED BY SARAH KANTROWITZ OF TRAVEL + LEISURE

Michael Chiarello’s Green Ham and Eggs

MICHAEL CHIARELLO Serves 4

I read the classic book Green Eggs and Ham by Dr. Seuss hundreds of times when my daughters were young and now again with my son. I find myself saying those much-loved words, “Would he? Could he?” at our dinner table and Aiden can’t stop chuckling. This dish is my “get over yourself” reminder: it’s just food, after all. Tomorrow you’ll cook and eat again, so let yourself have some fun with it. It took me thirty-five years to admit this technique of cooking asparagus into my kitchen. My mom cooked vegetables this way in a big Waring aluminum electric skillet. She always thought that the nutrients in the vegetables would be poured out with the water if she blanched them traditionally, so she used olive oil and water in that electric skillet and got a kind of emulsified result. I’ve always gone for the California hint-of-crunch asparagus; this is an old-school cooking method of cooking each stalk completely through so it has a little give when you pick it up and shake it, like a medium-stiff diving board. If you call this olive oil-poached asparagus, it doesn’t sound like something your mom made in a Waring electric skillet. To snap off an asparagus end, hold the spear in both hands and bend it until it breaks. It will snap off at the point where the spear becomes tough. You can poach the asparagus the day before and reheat in the poaching liquid but I think the texture is better if you poach the spears just before serving. • ¾ pound asparagus, ends snapped off • ½ cup water • ½ cup extra-virgin olive oil • Sea salt, preferably gray salt • ½ lb Cambazola Cheese • 1 tsp fresh thyme minced • 1 cup whipping cream • ½ cup prosciutto bits (grind prosciutto or mince, cook until crispy in little EVOO Divine Omelet Line up the trimmed asparagus so tips are in line and then chop off any longer spears at the bottom so the asparagus spears are even; you don’t have to do this, it just looks nicer on the plate.

Michael Chiarello is an award-winning chef, Emmy-winning Food Network host, tastemaker behind the NapaStyle retail company, highly rated vintner, and noted cookbook author. Born in 1962 and raised in the central California community of Turlock, Michael developed his passion for growing, harvesting and cooking from his Italian immigrant mother, who taught Michael the Calabrian traditions of food and family. He followed his dream of becoming a world‐class chef, apprenticing in restaurants at age 14 and eventually graduating from The Culinary Institute of America (Hyde Park, NY) in 1982.

Italian‐influenced wine country cooking and entertaining. He acted as Executive Chef/partner for Tra Vigne and seven other restaurants until 2000, when he left to create NapaStyle, Chiarello Family Vineyards, and focus on his television career. In 2008, Michael officially stepped back into his clogs and chef’s jacket with the opening of his Bottega Napa Valley restaurant, which was quickly named to the Top 100. Bay Area Restaurants in the San Francisco Chronicle, and won a critical nod from the Wine Spectator for its wine list, all within 6 months of opening. Bottega is located within the historical Vintage Estates property, which is developed in a 140 year old winery and estate, originally the Groezinger Family Estate. In Summer of 2009, he appeared in a new spin‐off of the # 1 food show on cable, Bravo’s Top Chef Masters, where he competed against 23 other renowned chefs in an attempt to win $100,000 for charity.

After attending the Florida International University’s School of Hospitality and Tourism Management, Michael began his professional career by opening Toby’s restaurant, in Miami, Florida. The restaurant won immediate acclaim and brought Michael rapid success, including being named Chef of the Year by Food & Wine magazine in 1985. In 1986 he was lured back to his Californian roots to design and open Tra Vigne Restaurant in the Napa Valley, where Michael developed an avid following for his unique style of

In a 12-inch sauté pan, combine the oil and water and season with salt. Add the asparagus in a single layer. If your pan isn’t big enough for all the spears, work in batches or use two pans. The asparagus should be just barely submerged in the poaching Over medium-high heat, bring the liquid to a boil and then reduce the heat and let the asparagus cook in the simmering water for 3 to 4 minutes. With tongs, transfer the asparagus to a sheet pan and spread them out so they cool faster. Reserve the poaching liquid and reheat it if you need to warm up the asparagus. To plate: Line up a few asparagus on a plate so they’re even, and set one Crispy Egg beside the stalks. Top with prosciutto bits and serve.

NOTES:

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

TYLER FLORENCE’S COOKING DEMO HOSTED BY SARAH KANTROWITZ OF TRAVEL + LEISURE

Roasted Martin Emigh Farms Lamb Loin with Bellweather Farms Sheep’s Milk Ricotta Gnocchi, Morel Mushrooms, Pea Tendrils, and Lamb Jus

TYLER FLORENCE

Yield: 4-6 servings

Gnocchi: Hang the sheep’s milk ricotta – but save the strained liquid. Place the strained sheep’s milk ricotta on a table. Make a well, and put the egg yolk in the middle. Begin to gently fold in the ricotta into the cheese, slowly adding just enough flour to bind everything together. Add salt and pepper to taste. Let dough rest for 30 minutes at room temperature. While the dough rests boil a pot of water on the stove, add enough salt to the water so its almost as salty as ocean water. Roll out the gnocchi dough to desired thickness and cut to desired size. Plunge into boiling water and blanch until the gnocchi floats, then immediately remove from the water and plunge into an ice bath to stop the cooking process. Once cool, remove from ice bath and lay out on paper towels to absorb the extra moisture. Morels – sauté in shallot and butter. Blanch peas and tendrils.

Lamb: • • • • • •

2 each Martin Emigh lamb loins 4 sprigs fresh oregano 2 sprigs fresh marjoram 4 sprigs fresh tyme Kosher salt Black pepper

Gnocchi: • • • • • •

3 cups sheep’s milk curd 1 lb unsalted butter 6 cups ap flour 4 each egg yolks Kosher salt Black pepper

Lamb Loin: Place a large sauté pan on the stove over high heat for 3 minutes, or until very hot. Add a 3 count of olive oil in to the pan and sear the lamb loin nicely on all sides. Finish it in the oven until the internal temperature reaches 130 degrees. Let the meat rest for 10 minutes before cutting.

Butafuso sauce: • • • • • •

For the past fifteen years, Chef Tyler Florence has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision to fans around the world.

Country, My Kitchen. Not to be limited to Food Network, Tyler is a regular guest on the TODAY Show, CNN, The View, The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America and more.

After graduating from the prestigious culinary program at Johnson and Wales University, Florence tackled the Big Apple. In New York, he honed his culinary skills under the tutelage of some of the city’s premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, ultimately moving on to become executive chef at Cafeteria.

Tyler recently released two new top-selling cookbooks – Stirring The Pot, and Dinner at my Place in addition to his three previous books- Tyler’s Ultimate, Eat This Book, and Real Kitchen.

In early 2010, Tyler will open his first signature restaurants, Wayfare Tavern, in San Francisco’s Financial District and El Paseo in Mill Valley. In Spring of 2010, adjacent to The Tyler Florence Shop in Napa, Tyler will also be opening a new restaurant concept, Tyler Florence Rotisserie & Wine.

After 12 plus years as a franchise star of the Food Network, Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices. He has starred in such series as How to Boil Water, a cooking show for novices, Food 911, his hugely popular Recipe Rescue show, as well as his signature series, Tyler’s Ultimate. Florence has also hosted numerous other Food Network shows and specials, including Planet Food, All American Festivals and My

Tyler lives in Mill Valley, California with his wife Tolan, and has two sons Miles, age 13, Hayden, 2, and a little girl, Dorothy, 1.

1 lb dried pasta 1 stick Butter 3 tablespoons extra virgin olive oil 1 cup shredded parmesan cheese Kosher salt Black pepper

Butafuso Glaze: Cook the pasta in water until slightly overcooked. Strain the pasta BUT RESERVE THE COOKING WATER. Discard the pasta. Add the pasta water back into the pan and cook until the liquid has reduced and thickened. Add the butter and olive oil, continue reducing until the sauce has achieved napé consistency. Finish the sauce with freshly grated parmesan cheese, salt and pepper.

Lamb reduction: • • • • • • • • • • • • •

2 lbs lamb bones 3 large carrots 4 stalks celery 2 large yellow onions 4 cloves peeled and smashed garlic 1 750 ml bottle of red wine 1 small can tomato paste 2 28 oz cans of san marzano tomatoes 2 tablespoons extra virgin olive oil 1 sprig fresh oregano 1 sprig fresh marjoram 3 sprigs fresh thyme Water (enough to cover bones for stock)

Lamb Demi: Preheat oven to 400 degrees. Rub the bones with olive oil and roast until they are a deep golden brown color. Sweat down the carrot, celery, onion and garlic in butter until translucent. Turn the heat up and add the tomato paste and red wine – reduce the volume of the liquid by half. Add the san marzano tomatoes, marjoram, thyme and water and bring to a simmer. Let simmer for 3-5 hours. Strain through a chinoise. Place strained liquid back on the stove and reduce the stock by half, or until it is smooth and thick. Adjust final seasoning with the salt and pepper. Mushrooms:

Mushrooms: • • • •

Soak the morels in water to allow the sand to fall to the bottom of the pot. Lay out and dry really well. Put a sauté pan over high heat and get very hot. add a tablespoon of butter and the shallots, sauté for 1 minute, then add the mushrooms. Finish the mushrooms with the vinegar, salt and pepper.

¼ lb fresh morel mushrooms 2 each shallots – finely minced 3 tablespoons champagne vinegar 1 big handful fresh pea tendrils

NOTES:

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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

Sweet Onion Tapenade

THOMAS KELLER

We like to leave this onion tapenade a little chunkier than the others. It’s more mellow with the sweetness of slow-cooked red onions; and excellent with whitefish or with crudités, or as the basis for a vinaigrette.

Makes about 1½ cups • 3 tablespoons canola oil • 2 cups chopped red onions

Heat the canola oil in a large frying pan over medium heat. Add the onions, reduce the heat to medium-low, and cook slowly, adjusting the heat as necessary to keep the onions from coloring, for about 30 minutes, until very soft. Transfer to a Vita-Mix. Meanwhile, soak the anchovy in the milk for 30 minutes. Drain and rinse under cold water. Add the anchovy, olives, capers, garlic, and olive oil to the blender and blend, scraping down the sides as necessary, to a coarse purée. Refrigerate in a covered container for up to 1 week.

• 1 salt-packed or oil-packed anchovy • ¼ cup whole milk • 1 cup (4 ounces) pitted Kalamata olives, rinsed and drained • 1 teaspoon capers, rinsed and drained • 1 medium garlic clove • ¼ cup plus 2 tablespoons extra virgin olive oil

Mushroom Conserva Makes about 3 cups

to use in vinaigrettes or as a flavored oil. Just before cooking, rinse the mushrooms to remove any dirt. Remove the shiitake stems and any other stems that are tough and discard, or reserve for another use (such as vegetable stock). Trim the ends of the other stems, as well as any bruised areas. Leave small mushrooms whole. Cut larger mushrooms into pieces or into slices; or slice mushrooms with meaty stems, such as porcini or trumpet mushrooms, lengthwise in half, then use the tip of a paring knife to score the inside of the stem in a crosshatch pattern. The pieces of mushroom will shrink as they cook, but the finished pieces should not be larger than one bite. You should have about 10 cups of trimmed mushrooms.

• 2 pounds assorted wild mushrooms such as small shiitakes, morels, chanterelles, porcini, hen-of-the-woods, trumpet, and/or oyster mushrooms • 2 cups extra virgin olive oil • 2 bay leaves • 4 thyme sprigs • One 6-inch rosemary sprig • 1 teaspoon piment d’Espelette • 3 tablespoons sherry vinegar

Combine the olive oil, bay leaves, thyme sprigs, rosemary, and in a large wide pot, put a deep-frying thermometer in the pot, and heat over medium to medium-high heat until the oil reaches 170°F (it may be necessary to tilt the pot and pool the oil to get a correct reading on the thermometer). Add the mushrooms to the pot and gently turn them in the oil. When the oil reaches 170°F again, adjust the heat as necessary to maintain the temperature and cook for 5 minutes, gently turning the mushrooms from time to time. The mushrooms will not initially be submerged in the oil, but they will wilt as they steep.

• Kosher salt and freshly ground black pepper

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

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.

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 & 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 collection of 56

Dave Cruz learned this technique for preserving mushrooms from a chef in the Basque region of Spain, and it’s so tasty and versatile that you’ll find many uses for it. The method is simple—mushrooms are steeped in medium-hot aromatic oil for 5 minutes and then seasoned with vinegar and salt. Mushrooms prepared this way are both earthy and acidic, excellent served hot with meats (the Santa Maria–Style Tri-Tip [page 54], for example), or as a base for fish. They are also good cold, as a condiment, as a component of a salad (Mushroom and Leek Salad with Oven-Roasted Tomatoes and Radishes [page 160], or even as the main component, garnished with shaved radishes and similarly preserved tomatoes). Use a variety of mushrooms for textural and taste contrast— oyster, hen-of-the- woods, trumpet, shiitake, chanterelle, porcini, and morels. Strain and save the oil when you’re finished with the mushrooms

Remove from the heat, stir in the vinegar and salt and pepper to taste, and let the mushrooms steep in the oil for 45 minutes. Transfer the mushrooms, oil, and herbs to a covered storage container; the mushrooms should be covered by the oil. The mushrooms will keep for up to 1 month in the refrigerator. Serve hot or at room temperature.

Cured Lemons Makes about 125 slices

slightly overlapping lemon slices on top, and top with a layer of the sugar mixture that just covers the lemon slices completely. As you layer the lemons, the goal is to have enough of the sugar and salt mixture evenly distributed on the slices so that when it dissolves, all of the lemon slices will be covered with the liquid. (It is better to use too much sugar and salt than too little, because any exposed areas of lemon can mold.)

• 8 lemons (3 to 4 ounces each), scrubbed • 1¾ cups plus 1 tablespoon granulated sugar • 1½ cups plus 2 tablespoons kosher salt Cut 1/2 inch from one end of a lemon, leaving you with the nicest, widest portion, and slice the lemon into 1/8-inch rounds, removing the seeds as you go and stopping 1/2 inch from the other end. Repeat with the remaining lemons. Combine the sugar and salt in a large bowl. Sprinkle just under 1/2 inch of the sugar mixture in the bottom of a storage container that is about 6 inches square. Arrange a row of

Continue the process, alternating the lemon slices and sugar mixture, and ending with a layer of the sugar mixture on top. Put the lid on the container and wrap the container tightly in plastic wrap. Refrigerate for at least 2 weeks, or for up to 1 month. 57

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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

Caviar Class: Jacques and Claudine Pépin

JACQUES PÉPIN

I make a classic French omelet, which I stuff with creme fraiche and chives before unmolding it on the plate. Then, the whole omelet is covered with a thin lozenge of pressed caviar. This is the ultimate indulgence.

Caviar and Potato Canapés Yield: about 20 pieces Potatoes and caviar are a great combination. In this recipe, slices of cooked and cooled red skin potato are topped with sour cream and a small disc of pressed caviar and other caviar then are decorated with chives. The result is excellent, easy to make, and impressive.

• About 3 ounces pressed caviar • 2 tablespoons créme fraîche • 1 tablespoon minced chives

• 5 Red Bliss potatoes (about 12 ounces)

• 2 large eggs, preferably organic

• About 3 to 4 ounces assortment of caviar: pressed, Claudine, trout and salmon, etc

• 1/8 teaspoon salt

• About 5 tablespoons sour cream

• 1 tablespoon unsalted butter

• 1/8 teaspoon freshly ground black pepper

• About 30 chive stems, each 2 to 3 inches long, for decoration

Spoon the caviar onto a piece of plastic wrap, cover it with another piece of plastic wrap, and roll it gently into a rectangle about 3 inches by 6 inches. Trim the rectangle on four sides to create a lozenge. The trimmings can go back into the can.

Cook the potatoes in boiling water to cover until tender, 30 to 35 minutes. Drain and cool. When the potatoes are cool enough to handle, peel and cut each into 4 to 5 slices, each about 3/8 inch thick and 1 ½ to 2 inches across. You should have about 20 slices.

Mix the sour cream and chives together in a small bowl. Using a fork, beat the eggs with the salt and pepper until well combined. Heat the butter in a 6-to-8-inch skillet over high heat until it is foaming. Add the eggs, and stir with the flat side of a fork while shaking the pan with your other hand. Continue this motion until the eggs are coagulated uniformly. The eggs should still be moist in the center. Remove from the heat and using your fork, fold the lip of the omelet nearest to the pan handle towards the center, and press the folded edge into place. Holding the pan with one hand, tap the handle where it connects to the pan with the palm of your hand, so the omelet rises over the edge of the pan. Fold the risen part onto the omelet, so both lips or edges encase the moist center of the omelet.

Spoon the pressed caviar on a piece of plastic wrap, and cover with another piece of plastic wrap. Roll to a very thin layer (about 1/16th of an inch) into a rectangle about 3 inches by 4 inches. Using a small cookie cutter or metal pastry tip measuring about 1 inch across, cut the caviar into discs.

One of America’s best-known chefs, cookbook authors and cooking teachers, Jacques Pépin has published 26 books and numerous articles and hosted 11 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 2008, the new series and book are entitled Jacques Pépin: More Fast Food My Way. Pépin’s last book, a visual biography entitled Chez Jacques: Traditions and Rituals of a Cook, was published in April 2007. It followed his bestselling memoir, The Apprentice: My Life in the Kitchen.

the Howard Johnson Company. He studied at Columbia University during this period, ultimately earning an M.A. degree in 18th-century French literature in 1972.

A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. 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, at a presentation in New York. Most recently, he received the 2009 Governor’s Award of Excellence for Culture and Tourism from Connecticut Governor M. Jodi Rell.

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 began his formal apprenticeship at the distinguished Grand Hotel de L’Europe in his hometown.

Lightly spread about 1 teaspoon of sour cream on each potato slice, and cover with a 1-inch disc of caviar. Make a small hole with the tip of your knife into the caviar on each potato slice, and insert a couple of sprigs of chives. Cover the other slices of potatoes with cream and top each with different color caviar. Decorate with chives and serve.

Spoon the créme fraîche and chives between the omelet lips and, holding the skillet with one hand, invert the omelet onto the plate. Remove the plastic covering from the caviar, and invert the lozenge of caviar onto the omelet. Peel off and discard the remaining piece of plastic wrap. Serve immediately whole, or cut into 1-inch slices and serve as an hors d’oeuvre.

Divine Omelet Yield: 6 pieces as hors d’oeuvre, or 1 omelet as main course One combination that is superlative is caviar with eggs. This is why caviar is very often served with chopped hard-cooked egg whites and/or yolks, sour cream, and mild chopped onion. For this recipe,

NOTES:

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 & Food and a member of the International Association of Cooking Professionals. He and his wife, Gloria, live in Madison, Connecticut.

Moving to the United States in 1959, Pépin worked first at New York’s historic Le Pavillon restaurant, then served for ten years as director of research and new development for

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

WOLFGANG PUCK’S COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

Spring Vegetable Risotto

WOLFGANG PUCK Servings: 4 Cook Time: 30-60 min Ingredients:

• 1 pound pencil asparagus, trimmed • 4 ounces organic spinach, washed, dried, stemmed, blanched, liquid squeezed out • 6 tablespoons unsalted butter (¾ stick) • 4 tablespoons extra-virgin olive oil • Kosher salt and freshly ground white pepper • 1 tablespoon garlic, minced • 1 tablespoon shallots. minced • ¾ cup Arborio rice • 1/3 cup dry white wine • 2½ to 3 cups organic chicken stock, hot • ½ cup Parmesan cheese, freshly grated • Fried julienne of leeks (optional) Cooking Directions Cut off 3-inch asparagus tips and reserve. Chop the remaining stalks, blanch, drain well, and transfer to a blender. Add the spinach and process to a puree. Pass through a fine-mesh strainer. Reserve. Blanch the asparagus tips, drain, and sauté in 1 tablespoon each of the butter and olive oil. Season with salt and pepper. Reserve. In a medium saucepan, heat 3 tablespoons each of the butter and olive oil. Add the garlic and shallots and sauté until soft. Do not brown. Add the rice and sauté until well coated with the oil.

Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s.

Wolfgang is actively involved in many philanthropic endeavors and charitable organizations, including his own Wolfgang Puck-Barbara Lazaroff Charitable Foundation. Each year since 1983 the foundation hosts the annual American Wine & Food Festival, which has benefited the Meals-on-Wheels programs of Los Angeles and has raised more than $13 million over the past two decades.

Wolfgang is also a major supporter of the American Cancer Society, the Alzheimer’s Association, Ireland Cancer Center at University Hospitals of Cleveland, the Animal Foundation, the Gateway Green, the Special Olympics, the Cystic Fibrosis Society, the Race to Erase MS, the Carousel of Hope Ball for the Children’s Diabetes Foundation and the Fire and Ice Ball for Revlon/UCLA Women’s Cancer Research Program.

From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982 Spago was an instant success and culinary phenomenon. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times.

Deglaze with the wine and reduce until almost dry. Using a 4-ounce ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry. Add another ladle of stock and repeat the procedure until you have added a total of 2½ cups of stock, or just until the rice is tender but still firm. Stir in the reserved vegetable puree. Remove from the heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Continue to add stock to the desired consistency. It should be moist and creamy but not runny. Season with salt and pepper. Divide among 4 heated serving plates and garnish with sautéed asparagus tips and fried julienne of leeks, if desired. Serve immediately.

NOTES:

Wolfgang Puck lives in Los Angeles, with his wife, Gelila, and has four sons, Cameron, Byron, Oliver, and Alexander.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL SYMON’S COOKING DEMO HOSTED BY DANA COWIN OF FOOD & WINE

Grilled Lamb T-Bones

MICHAEL SYMON Serves 4 to 8

Instructions:

• 8 Lamb T-bones, each 1-inch thick

Sprinkle both sides of each lamb chop with the salt, pepper, coriander, red pepper flakes and sugar. Cover and refrigerate for 24 hours.

• 1 teaspoon kosher salt • Freshly ground black pepper

Remove the lamb from the fridge 30 minutes before cooking. Build a hot fire in your grill and grill the lamb chops until they are just past medium rare, 2 to 4 minutes per side. Remove to a platter and serve.

• 1 Tablespoon coriander seeds, toasted and crushed • ½ teaspoon crushed red pepper flakes • ½ teaspoon sugar

Shaved Fennel Salad w/ Oranges, Lemon, Dill & Watercress Serves 4

• 2 Tablespoons extra-virgin olive oil • 1 cup loosely packed watercress

• 3 oranges • 1 garlic clove, minced

Instructions:

• 1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained

Grate the zest of one of the oranges and reserve. Segment all three oranges and reserve with their juice.

• ¼ teaspoon kosher salt

In a large bowl, combine the garlic, shallot, salt lemon zest and juice, and the orange zest and juice (reserve the segments for now), and whisk to combine. Add the shaved fennel, fennel fronds, and dill and toss them in the juices. Add the orange segments, a few grinds of black pepper, the coriander, extra virgin olive oil and watercress. Toss gently and divide among four plates. Spoon additional dressing from the bottom of the bowl over each portion.

• Grated zest and juice of one lemon • 2 small or 1 large fennel bulb, core removed and shaved • 1 tablespoon coarsely chopped fennel fronds • 2 Tablespoons coarsely chopped fresh dill • Freshly ground black pepper • ¼ teaspoon ground coriander

Keftedes (Mom’s Little Meatballs) Renowned in the culinary world and adored in his hometown of Cleveland, Michael Symon is the chef and owner of critically acclaimed Lola and Lolita restaurants in Cleveland, Ohio. Michael’s pedigree started upon graduating from The Culinary Institute of America in New York in 1990. Michael quickly began revitalizing the Cleveland palate, while practicing in some of Cleveland’s up and coming restaurants, such as Player’s, Picolo Mondo, Giovanni’s and The Caxton Café. In these venues, he found success as well as a loyal following and fan base.

Ten Best New Chefs by Food & Wine magazine (July 1998 issue), America’s Best Restaurants in Gourmet Magazine (Oct. 2000 issue), featured in Michael Ruhlman’s book The Soul of a Chef (2000), nominated for best chef-great lakes region by the James Beard Foundation (2006), as well as making appearances on WKYC-TV (Cleveland) on Mondays with Michael and iVillage Live on NBC. He has hosted over 100 episodes of The Melting Pot on Food Network, in addition to appearing on episodes of Sara’s Secrets with Sara Moulton, Ready, Set, Cook and Food Nation with Bobby Flay. In 2007, he competed on the reality competition series The Next Iron Chef and won, securing his place as a permanent Iron Chef on Food Network’s hit series Iron Chef America.

Makes 20 keftedes • ½ cup minced or grated onion

1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 to 3 minutes. Scrape out onto a place and let cool.

• Kosher salt

Meanwhile, put the bread in a small bowl and pour in the milk.

• 1 garlic clove, smashed beneath the flat side of a knife and coarsely chopped

In a mixing bowl, combine the onion, garlic and meat. Add the egg. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, coriander, cumin, cinnamon, nutmeg and a good teaspoon of pepper. Mix the ingredients with your hands until they’re all evenly distributed. I like to taste this mixture raw for seasoning (its delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).

• Canola oil, for sautéing and pan frying

• ½ cup diced day-old bread • ½ cup whole milk • 1 pound ground beef • 1 large egg • 1 teaspoon torn fresh oregano leaves

Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off any excess.

• ¼ teaspoon ground coriander • ¼ teaspoon ground cumin

In a large, shallow pan, add enough canola oil to come up to about a third the height of a keftede and heat over medium heat until hot (the keftedes should sizzle immediately upon hitting the oil). Pan-fry the keftedes, turning once, until just cooked through but still moist inside and with a nice crust outside, about 5 minutes (cut open if you are unsure whether they are done). Remove to a paper-towel-lined plate to drain.

• 1/8 teaspoon ground cinnamon • Pinch of grated nutmeg • Freshly ground black pepper • All-purpose flour for dusting • Handful of fresh mint leaves for serving • 2 lemons, one cut into wedges • ¼ cup extra virgin olive oil

Arrange the keftedes on a serving platter. Grind some fresh pepper over them, tear mint leaves onto them, grate the zest from the whole lemon onto them, and give them a drizzle of extra-virgin olive oil and a sprinkle of salt. Serve the lemon wedges on the side for squeezing on top.

Instructions: Heat 2 teaspoons of the canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three finger pinch of salt and cook until the onion begins to release some moisture and soften, 62

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CHARLIE TROTTER’S COOKING DEMO HOSTED BY SARAH KANTROWITZ OF TRAVEL + LEISURE

Salmon with Olympia Oysters, Hijiki Seaweed, and Ginger-Shiso-Mirin Broth

CHARLIE TROTTER Serves 4

• 1 tablespoon dried hijiki seaweed

• 1 tablespoon preserved ginger

• 2 teaspoons grapeseed oil

• 1 tablespoon rice vinegar

• 4 2-ounce salmon pieces, skin on

• 3 tablespoons mirin

• Salt and pepper

• 2/3 cup fish stock

• 2 tablespoons butter

• 32 Olympia oysters

• ½ cup leeks, cut into rings

• ½ tablespoon shiso

Method: Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a medium sauté pan, heat the grapeseed oil over mediumhigh heat. Slit the skin on the top of the salmon to prevent the salmon from buckling. Sauté the salmon, skin side down, for 1½ minutes. Turn and cook for 30 seconds or so. Season with salt and pepper and remove to a warm place. In the same pan, melt 1 tablespoon of butter, add the leeks, and turn the heat down to medium. Stew the leeks for 2 minutes or so until they soften. Add the Preserved Ginger and deglaze with rice vinegar. Add the mirin and Fish Stock, bring to a boil, and remove from heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to just warm through. Add the shiso, whisk in the remaining tablespoon of butter, and season to taste with salt and pepper. Assembly: Spoon the oysters and leeks evenly into 4 warm bowls, place a piece of salmon on top, and spoon in the broth.

Roasted Tomatoes Stuffed with Couscous, Chanterelles, and Pine Nuts Charlie Trotter’s is regarded as one of the finest restaurants in the world. For 20 years, the restaurant has dedicated itself to excellence in the culinary arts. Never willing to rest on its laurels, Charlie Trotter’s Restaurant is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining.

In 2000, Chef Trotter opened Trotter’s To Go, a take-out gourmet retail shop in the Lincoln Park neighborhood. He also produces a line of organic gourmet products under the Charlie Trotter brand name. In February, 2004, Chef Trotter expanded his culinary offerings with the addition of a new Restaurant - “C”, located at One&Only Palmilla in Los Cabos, Mexico.

The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter’s was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité. It has also received Five Stars from the Mobil Travel Guide, Five Diamonds by AAA and ten James Beard Foundation awards, including ‘Outstanding Restaurant’ (2000) and ‘Outstanding Chef’ (1999). Wine Spectator named the restaurant ‘The Best Restaurant in the World for Wine & Food’ (1998) and ‘America’s Best Restaurant’ (2000). Chef Trotter is the author of 14 cookbooks, two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter.

Beyond his numerous culinary accolades, Chef Trotter is entrenched in philanthropic activities, which include a vast number of national and international charities. Most close to his heart is the Charlie Trotter Culinary Education Foundation. Since its inception in 1999, Chef Trotter hosts three dinners each week for High School students, as well as underwriting annual fund raising dinners for the foundation. To date the foundation has raised over $800,000 to award to individuals seeking careers in the culinary arts.

Serves 4 • 8 small heirloom tomatoes (e.g., Yellow Taxi, Cherokee, or Valerie)

• 1 tablespoon roasted pine nuts

• 2 to 3 tablespoons herb oil

• 1 tablespoon sautéed sweet corn kernels

• 8 cloves garlic

• 1 tablespoon olive oil

• 8 thyme sprigs

• 1 teaspoon chopped chives

• 8 tarragon sprigs

• 1 teaspoon tarragon

• 8 bay leaves

• 1 teaspoon chopped mint

• 1cup cooked couscous

• 1 teaspoon opal basil, cut into a chiffonade

• 2 tablespoons quartered, sautéed chanterelle mushrooms

• Salt and pepper

• 1 tablespoon tomato concassee

• 16 chive pieces, about 2 inches long

Method: Peel the tomatoes and cut a ¾ inch slice off the bottom of each, reserving them for lids. Scoop out the seeds and the center flesh. Rub the insides with a little Herb Oil, and put a clove of garlic a sprig of thyme, a sprig of tarragon, a bay leaf, and a basil leaf in each tomato. Put the lids on and roast at 325 degrees for 10 to 12 minutes or until the tomatoes just begin to soften (not so long that they lose their shape). Remove and discard the garlic and herbs. Warm the couscous over a double boiler and stir in the mushrooms, tomatoes, pine nuts, cucumber, and corn one at a time until they are all thoroughly incorporated. Stir in the olive oil, chopped chives, tarragon, mint, and basil, and season to taste with salt and pepper. Spoon the warm couscous salad into the hot tomatoes and top with the lids. Rub the tomatoes with a little Herb Oil and return them to the oven for 5 minutes. Assembly: Place 2 tomatoes on each plate, garnish each with 2 chive pieces, and serve.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MING TSAI’S COOKING DEMO HOSTED BY SARAH KANTROWITZ OF TRAVEL + LEISURE

Ming Tsai - East Meets West

MING TSAI

mayonnaise, honey and crab. Season with salt and pepper and check for flavor. Using a ¼ cup, measure out 8-10 cakes and pack tightly with moistened hands. Place the flour, eggs and breads crumbs on 3 separate deep plates. Dredge the cakes in the flour, then egg then bread crumbs. In a sauté pan on high heat, coated well with oil, add the cakes and sear on both sides until brown and crisp, about 3 minutes a side. Drizzle äioli on a plate, place 2-3 cakes on plate and garnish with remaining chives.

Lemon-Pear-Soju Martini Makes 1 cocktail • 1 large lemon wedge • ½ ounce Mathilde Poire Liqueur • 3½ ounces TY KU Soju • Lemon twist or Asian pear, for garnish Squeeze lemon wedge over ice. Pour pear liqueur and soju over and vigorously shake. Strain into a chilled martini glass and serve with a lemon twist or slice of Asian pear.

Avocado Stuffed Spicy Crab Salad Serves 4

Traditional Spicy Sambal

• 1 tablespoon sambal

Makes 2 ½ cups

• ¼ cup real mayonnaise

• 2 pounds dried red or fresh jalapeños, stemmed and chopped very roughly

• 2 tablespoons chopped chives • 1 teaspoon honey

• 10 fresh Thai chiles, or 1 tablespoon red pepper flakes

• 1 pound picked crab (jonah, blue or snow). Make sure to pick carefully

• 1 cup minced garlic • ¼ cup grapeseed or canola oil • 2 cups rice wine vinegar

• 2 ripe avocadoes, halved, de-pitted and scooped out of the shell whole

• 1 teaspoon sugar

• 1 head butter lettuce, leaves separated, rinsed, spun

• 2 teaspoons salt

• 2 limes, cut in half

In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.

Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their familyowned restaurant, Mandarin Kitchen. Ming went to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his sophomore summer at Le Cordon Bleu in Paris. After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

James Beard Foundation crowned Ming “2002 Best Chef Northeast” and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the “2nd Most Popular Boston Restaurant.” In 2005, Ming was honored as “Restaurateur of the Year” by the Massachusetts Restaurant Association.

Ming is national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. Ming is also a founding member of Chefs For Humanity (chefsforhumanity.org), a coalition of chefs and culinary professionals who organize relief and fundraising for people in need worldwide.

Ming is currently the host and executive producer of the Public Television cooking show, SIMPLY MING. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. In addition to television, Ming is also the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming’s Master Recipes.

In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant’s innovative EastWest cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named “Best New Restaurant” by Boston Magazine, was nominated by the James Beard Foundation as “Best New Restaurant 1998,” and Esquire Magazine honored Ming as “Chef of the Year 1998.” The

• Salt and black pepper to taste In a medium bowl, mix together the sambal, mayonnaise, chives, honey and crab. Season with salt and pepper and check for flavor. Fill the 4 avocado halves with the crab. Lay 3 leaves on a chilled plate and top with filled avocado. Serve with lime half for squeezing on lettuce and avocado right before eating.

Remove from the heat and add the sugar and salt. Cool to room temperature. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa like texture. Store in the refrigerator in a tightly sealed jar for up to a month.

Ming’s Crazy Rice Noodle Serves 4

Spicy Crab Cakes

• 2 tablespoons fish sauce

Makes 8 cakes • 2 tablespoons sambal

• 2 tablespoons lime juice

• ½ cup real mayonnaise

• 1 teaspoon sugar

• 2 tablespoons chopped chives

• 1 tablespoon sambal

• 1 teaspoon honey

• 3 shallots, sliced

• Juice of one lime

• 1 pound ground chicken

• 1 pound picked crab (jonah, blue or snow). Make sure to pick carefully

• 8 ounces rice noodle (rice stick), soaked in warm water until tender, drained

• 1 cup AP flour for dredging

• ½ cup thinly sliced scallions, green and white part

• 3 eggs lightly beaten for dredging

• ¼ cup thai basil (or Italian basil), 1/8 inch ribbon

• 1 cup panko bread crumbs, may substitute with other plain bread crumbs

• Grapeseed or canola oil to cook In a small bowl, mix together the fish sauce, lime juice, sugar and sambal until sugar is dissolved. In a wok on high heat, coated lightly with oil, sautee the shallots until brown, about 1 minutes. Add the chicken, break up into small pieces and cook thru, about 3 minutes. Add the noodles and heat thru. Toss with scallions and basil and serve immediately.

• Salt and black pepper to taste • Grapeseed oil or canola to cook In a small bowl, mix together half of the sambal with half of the mayonnaise and half of the chives and store in the fridge until service. In a medium bowl, mix together the remaining sambal, 67

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MARK AYERS

An oven that listens to you? Precisely. Introducing the industry’s best performing wall oven. With the intuitive new Culinary Center.

Our wall oven’s Culinary Center is expertly calibrated for a whole new level of precision. Simply tell it what you’re making, your desired doneness and cookware type for superior results every time. Experience it in action, and explore the next generation of Jenn-Air® appliances at an exclusive showroom or at jennair.com/walloven.

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 and 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 Gordon Ramsay, Rick Bayless, Michael Mina, Angela Hartnett, 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.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

ROBERT BAKER

TONY BAKER

Born and raised in Memphis Tennessee, Rob Baker was immersed in the culture of pork barbecue at a very young age. As with many young men, the combination of wood, smoke, fire and meat sparked an instant fascination that hasn’t left him to this day.

BBQ happy culture of California to the time-honored traditions of slow and low cooking that ultimately produces true Memphis style pulled pork and ribs.

The chef uses only local fruitwoods (Apple and Apricot) that he personally selects because they impart his signature finished product with a faintly fruity sweet fragrance that never overtakes the natural pork flavor. He also adheres to the old school tradition of never injecting, basting or marinating the pork. He jokes that the only things added to his wildly popular smoked pork shoulder are his special “Me and the Hound Dry Rub’ a little smoke and a whole lot of patience and love. ....and yes , what you’re tasting is the realdeal Memphis style apple cider vinegar based bbq sauce that is added to the hand pulled pork immediately before it is served.

Following numerous years helping at family functions with the smoking of pork shoulders, he realized that he had developed his own concept of what it takes to master the art of the process. What it really takes is a great deal of patience and dedication to produce the perfect results. Rob brags that he has the ability to stay awake for the entire smokin’ time (usually just shy of 24 hours) to insure the smoke and temperature are maintained at consistent levels that net the perfectly smoky, tender pork that melts in your mouth.

Chef Rob went on to compete for over 10 years at the annual Memphis in May World Barbecue Championship. Following numerous victories he decided to make the move out west to California where Rob and his aptly named hound, Memphis have made a concerted effort to indoctrinate the

When Chef Rob isn’t patiently stoking his fires, he and his hound give freely of their time to numerous local charities throughout the year including CASA for Kids and Ag for Hunger.

offered the Executive Chef position at Montrio Bistro. The 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.

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.

Baker’s professional background is notable. After graduation from culinary school in 1989, Baker began making a reputation for himself in England at several Michelinacclaimed 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

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

PAUL BARTOLOTTA

ANDRE BIENVENU

Paul Bartolotta is one of a small number of chefs recognized as an “authentic ambassador” of Italian cuisine outside of Italy. In 1997 he earned the prestigious Insegna del Ristorante Italiano del Mondo, an award that was personally presented to him by Italian President Oscar Luigi Scalfaro. Bartolotta has developed his culinary style in some of Europe’s most distinguished restaurants and brings his simple yet refined approach to Italian cuisine to Wynn Las Vegas at BARTOLOTTA, Ristorante di Mare. It is here that Bartolotta has realized his goal to redefine Italian cuisine and to set a new standard for Italian dining through his philosophy of combining a few essential ingredients in perfect balance—courageously simple but with tremendous impact.

for three consecutive years: 2007, 2008 and 2009. In 2006, it was nominated for “Best New Restaurant” by the James Beard Foundation.

Prior to working at Wynn Las Vegas, Bartolotta was chef and managing partner at Chicago’s Spiaggia from 1991 to 2000. During his tenure, Bartolotta and the restaurant earned every major local and national fine-dining award, including the James Beard Award for Best Chef, Midwest. Bartolotta was the first Italian chef to win this much-coveted award. Other awards garnered at Spiaggia during this period include the AAA Four-Diamond award, the Distinguished Restaurants of North America (DIRONA) award, the International Food Service Manufacturers Association (IFMA) Culinary Excellence award, Restaurants and Institutions’ Ivy Award, Nation’s Restaurant News’ Hall of Fame Award and Four-Star ratings from both the Chicago Tribune and Chicago Magazine (the first time an Italian chef was awarded four stars in any major U.S. market).

In 2009, Bartolotta won the James Beard Foundation Award for Best Chef, Southwest, making him the very first chef to receive this honor in two different U.S. regions, having been awarded Best Chef, Midwest in 1994. BARTOLOTTA, Ristorante di Mare received the AAA Four-Diamond award

numerous regional competitions, accompanied with many silver and bronze national competitions. In addition, as Executive Chef, his restaurant was awarded Top Zagat Winner. He has appeared on major networks including local networks and the Food Network, been featured on the cover and in several cookbooks, and is currently working on his own cookbook on Kitchen Management.

His professional career, years in the making, has proved Andre to be one of the premier chefs of today. After graduating from Johnson & Wales University with a Culinary Arts and Occupational Science Degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations.

Andre and his wife Lisa have been married for over 20 years. They have two children, a son of 18, who is playing minor league hockey in New York and heading to Penn State

He currently is the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Fl. He manages a staff of 137 employees and annual sales around 30 million. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented a food product that was sold to Kraft Food last January.

in the fall. Their daughter is 16 and the starting pitcher for her high school softball team. Andre and his wife enjoy donating their time for major charitable events in South Florida. Andre serves on the committee for South Florida’s Share Our Strength and also helps Coach the Golden Wolves U18AAA Hockey Team.

His career is littered with many accomplishments. These accomplishments include receiving first place prizes in

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

WILLIAM BRADLEY

ADAM COOKE

William Bradley made his first foray into the culinary world as a teenager, working as a prep cook at a small Italian restaurant in Bonita, California. “I soon discovered that I loved cooking and became obsessed with the notion of expressing myself through food and the related pleasure that I could give others,” he recalls.

Bradley’s culinary talents and his team leadership earned Addison both highly coveted Mobil Five-Star and AAA Five Diamond ratings for 2009, and garnered a three-star review in the Los Angeles Times. Addison was also named one of “America’s Best New Restaurants for 2007” by Esquire magazine. In addition, Bradley’s collaborative work with Wine Director Jesse Rodriguez on Addison’s wine program have contributed to prestigious kudos from Forbes.com, Wines & Spirits, Santé and Food & Wine. In 2009, Addison was awarded the Wine Spectator Grand Award, the highest honor for restaurant wine lists.

In his role as executive chef of Addison, the signature dining venue of The Grand Del Mar, Bradley conveys his persona – and culinary prowess – through a simple, yet inspired menu. Since the restaurant opened in September 2006, he has been creating highly praised dishes reflecting his artisanal approach to cooking. His contemporary French cuisine is highlighted by the seasonal California ingredients that he scouts from local farms. Describing himself as “driven not by trends, but by the history of food,” Bradley, 33, says his emphasis is on “mastering simplicity, with a keen focus on taste and technique.”

A native San Diegan, he enjoys giving back to the community by participating in local fundraising and culinary events such as: The Emilio Nares Foundation’s “Harvest for Hope”; Mama’s Day for Mama’s Kitchen; San Diego Bay Food & Wine Festival; events at Bloomingdale’s at Mission Valley and South Coast Plaza; and teaching at San Diego’s Great News Cooking School.

with Chef Martha Beuser, formerly of San Francisco’s Zuni Café and Chez Panisse, led him to find an early enthusiasm for the sourcing of local and sustainable foods. Passionate for the mountains and fishing of the Appalachians and the resources of Blackberry Farm, he settled in Tennessee to plant his roots.

Adam Cooke, Chef de Cuisine of The Barn at Blackberry Farm, is one of the South’s best kept secrets. His kitchen is a 1700s bank barn. This 14,000-square foot barn is home to a Viking demonstration kitchen, Grand Award wine cellar, bakery, state of the art chocolate and confectionary room, guest dining room, and serves as the host setting for Blackberry Farm’s coveted food and wine experiences.

Adam joined the Blackberry Farm team in 2005 and opened the newest restaurant at Blackberry, The Barn. He works directly with Blackberry’s team of artisans to create dishes using seasonal produce and herbs found in the Blackberry Farm gardens, fields and forests, ensuring a taste of East Tennessee in every course. During much of the year, ninety percent of all the produce Adam uses will come from the Blackberry gardens. Encouraged by his surroundings, Adam strives to create the most memorable dining experience for guests by ensuring each evening in The Barn provides a sense of this place – Blackberry Farm. In 2009, Adam was named a Grand Chef Relais Chateaux.

Adam’s culinary influence began when his family moved from their home in Northern California to the Sierra Nevada Mountains to a farm in the valley. Their goal was to become a self-sustaining family. As a young boy on the farm, his memories of milking cows, gathering eggs, and picking fruit from the cherry trees still impact his culinary endeavors. After finding inspiration from his family, Adam was drawn to enter the culinary world as a professional.

From Montana to Nantucket, Adam moved through restaurants and the New England Culinary Institute, all the while identifying his own style. During this time, his work

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

GARY DANKO

ROBERT DEL GRANDE

Danko was reared in Massena, New York, and learned to cook from his mother. His father, an architect and builder, launched Danko’s interest in restaurants.

Danko left Chateau Souverain to become the chef of the Dining Room at The Ritz-Carlton, San Francisco. In 1995, Danko won the James Beard Foundation’s “Best ChefCalifornia” award.

As a student at the Culinary Institute of America in Hyde Park, New York, Danko discovered Madeleine Kamman’s writings. Her visionary approach to cooking deeply inspired Danko throughout his career.

He left The Ritz-Carlton in 1996 and launched Viognier, the restaurant at Draeger’s Market Place in San Mateo, California, where he taught at Draeger’s Cooking School. During his two-year tenure as consultant to Viognier, he fashioned a successful restaurant.

After graduation, Danko cooked in San Francisco, then moved to Vermont, taking on a chef’s position at Tucker Hill Inn where he changed his menu nightly, an uncommon practice at the time.

Since Restaurant Gary Danko’s debut in 1999, the restaurant has received, and continues to receive, numerous accolades. In 2000, Gary Danko won the James Beard Foundation’s “Best New Restaurant” award. Then in 2002, Danko was nominated “Outstanding Chef of the Year” by the James Beard Foundation and his restaurant’s wine list received the first of many Wine Spectator Magazine “Grand Awards.” In 2004, Gary Danko won a third consecutive AAA Five-Diamond award. In 2006, Gary Danko won the James Beard Foundation “Outstanding Service” award.

Danko enrolled in several of Madeleine Kamman’s courses. Madeleine Kamman subsequently appointed Danko to Beringer Vineyards’ food and wine externship. Beringer hired him as executive chef in 1985, and Danko helped build Beringer’s culinary center into a successful, respected educational program. When Beringer purchased Chateau Souverain in Sonoma County, Danko took the helm of its restaurant.

dining and socializing in Houston. Featuring three distinct experiences – BLVD Lounge, Bar Annie, and the RDG Grill Room – under a single roof, Del Grande has created a high style dining Mecca. Del Grande has designed menus to fit each venue-within-a-venue with options ranging from community plates perfect for sharing to Del Grande’s signature wood grilled creations.

For the better part of three decades, Robert Del Grande served as executive chef and partner of Houston’s nationally acclaimed Cafe Annie, widely regarded as the city’s premier fine dining establishment. In July 2009, Del Grande closed Cafe Annie and opened his new signature restaurant, RDG + Bar Annie. Self taught in his profession, Del Grande received his B.S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside.

Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other successful ventures including Bar Annie, Rio Ranch, Taco Milagro, and the sporty, yet sophisticated, Cafe Express.

In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Del Grande ventured to Houston and took a summer position in the kitchen at the newly opened Cafe Annie. Initially planned as hiatus until finding a more permanent biochemistry job, the position grew into a longterm partnership and, ultimately, a family operation that included Mimi Del Grande joining the restaurant as General Manager..

Del Grande has been featured in numerous media outlets, including Bon Appetit, Conde Nast Traveler, Entertainment Weekly, Food & Wine, Gourmet, The New York Times, PaperCity, Playboy, Southern Living, The Today Show, W and Wine Spectator, and has also hosted a regular cooking segment “In the Kitchen with Robert Del Grande” on the local FOX-TV affiliate KRIV.

With the launch of his new flagship restaurant, RDG + Bar Annie, Del Grande is once again defining the standards for

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

JON SHOOK & VINNY DOTOLO

TOM DOUGLAS

Jon Shook and Vinny Dotolo opened Animal restaurant in June 2008 to widespread acclaim. In nine months, the duo has won Food & Wine Best New Chefs of 2009 and received a James Beard nomination for Best New Restaurant.

Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in South Florida, including: Mark Millitello’s of Mark’s, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick’s before launching their own catering endeavor, and ultimately their first restaurant, Animal.

They have been covered in numerous publications, including The New York Times, The Los Angeles Times, LA Weekly and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR’s Good Eats. The duo still operate a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book, Two Dudes One Pan, one of NPR’s “10 Best Cookbooks of 2008”.

Tom and Jackie’s specialty food line, which includes “Rub with Love” spice rubs plus barbecue and teriyaki sauces, is sold nationwide. Additionally, Tom has designed a line of kitchenware for Amazon’s Pinzon brand. Tom also hosts his own weekly talk radio show, “In the Kitchen with Tom and Thierry,” on 710 KIRO.

There’s a new culinary melting pot. It’s called Seattle. Here you’ll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and allAmerican blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas.

Throughout his career, Chef Douglas has acquired numerous accolades. He was awarded the coveted James Beard Award for “Best Northwest Chef” in 1994. His book Seattle Kitchen also won the James Beard Award for “Best Americana Cookbook” in 2001. In 2005, Chef Douglas won the Food Network’s “Iron Chef” against Chef Morimoto. And in 2008, Bon Appétit chose Chef Douglas as “Best Restaurateur.”

Chef Tom Douglas, along with his wife and business partner, Jackie Cross, owns five of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, and Serious Pie. Tom’s creativity with local ingredients and his respect for Seattle’s ethnic traditions have helped put his restaurants and Seattle on the national culinary map. Chef Douglas is the author of three cookbooks, Tom Douglas’ Seattle Kitchen (Morrow, 2001), Tom’s Big Dinners (Morrow, 2003), and I Love Crab Cakes (Morrow, 2006). Tom Douglas’ style is laid-back sophistication with a dash of humor.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MARK ESTEE

TODD FISHER

If there’s one certainty about Mark Estee, Executive Chef and Co-owner of Moody’s Bistro & Lounge, Baxter’s Bistro & Lounge and Burger Me, it’s that diners can expect the unexpected, a new twist on an old favorite or a surprising burst of flavors. Estee’s culinary credo involves the philosophy that “food should be fresh, seasonal, local, and simple.” A majority of all the food served is from local, organic, sustainable producers that Estee has personal relationships with.

Estee has staged 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 high-end restaurants: Pot au Feu and Café Luigi. Then he joined Hyatt Hotels in Boston then Lake Tahoe, where he was executive sous chef and chef de cuisine at the Lone Eagle Grille. Prior to opening Moody’s, Estee was executive chef of the Lahontan Golf Club.

Estee is always the first to donate his time and tantalizing meals to various community and non-profit causes. He serves on the board of directors for Project MANA, the local service that deals with food, education and helping the community. For his extensive community work, the local chapter of Rotary International awarded him the Paul Harris fellowship award, bestowed upon members of the club or the community who best exemplify the Rotary motto “service above self.”

Estee’s 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, Estee’s cooking demonstrations and dinners are some of the most popular. In 2008 Estee was one of the featured chefs at the Pebble Beach Food and Wine event. His skills also have been showcased in the New York Post, Cosmopolitan, Plate, Wine Country Living, SKI Magazine and Food Arts to name a few.

kitchen, he also shares his larger than life personality on the festival circuit. Chef Todd wows thousands of fans at festivals such as the Artisan Cheese Festival and Carmel Tomato Festival, where in 2006 he was inducted into the Hall of Fame.

Chef Todd Fisher is a 19-year culinary veteran, restaurateur, food consultant, and a fast emerging leader in the culinary world. He is best known for bringing his flare of Bold American cuisine to the table. A San Francisco native and fifth generation Californian, Chef Todd’s culinary background began in grade school working for a family owned Chinese restaurant.

In addition to Chef Todd’s celebrated successes in the restaurant world, he serves as the Consulting Chef for the prestigious Pebble Beach Food & Wine where Chef Todd plays host to the most respected culinarians in the world, like Thomas Keller, Jacques Pepin and Eric Ripert. Chef Todd also brings culinary acumen and wit to fans in the Monterey and Bay Area as a weekly food and lifestyle columnist in the Monterey Herald. He has appeared as a guest chef on local television programs and has even caught the eye of The Food Network as a candidate for “The Next Food Network Star.” Chef Todd is also sought after by many of America’s restaurateurs and food corporations. He provides recipe, menu and product development, kitchen design and restaurant concept advice for such well-regarded food brands as Chiquita, Fresh Express, Monterey Mushrooms, Pepperidge Farms and more.

Chef Todd debuted at the highly celebrated Montrio, named Esquire magazine’s “Restaurant of the Year” in 1995. From there, Chef Todd led the kitchens of such acclaimed eateries as The Pebble Beach Company’s Stillwater Bar & Grill, known nationally for its celebrity clientele and locals alike. In 2000, Chef Todd took the reins of his apron and opened the widely-praised Hullaballoo where he charmed and delighted diners with his signature dishes. In 2007, Chef Todd became the exclusive caterer for the National Steinbeck Center, the prestigious museum of acclaimed writer John Steinbeck. Not only does Chef Todd spread joy and enthusiasm in the

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

DORY FORD

KEN FRANK

Dory Ford is currently the Chef/Owner of Aqua Terra Events in Pebble Beach, California. Ford’s life long passion for food began in the Pacific Northwest. Fueled by his love of food and inspired by the abundance of local ingredients - fresh seafood, wild mushrooms, and garden-fresh produce, he entered Malasapina College’s chef-training program in British Columbia.

the job as Executive Chef for Bon Appétit Management Company at the Monterey Bay Aquarium where he was a celebrated leader in the Seafood Watch Program’s initiative of protecting our oceans by cooking only with sustainable seafood. Previous to launching Aqua Terra Events, Ford held the position of Executive Chef at the renowned Ventana Inn and Spa in Big Sur. There, he oversaw the culinary operations during the reconstruction and opening of the restaurant after the devastating fire of 2008.

After steadily advancing through the ranks in kitchens of the Pacific Northwest, Ford took off to warmer climates to the culinary hotbed of Hawaii where he enthusiastically immersed himself in Pacific Rim cuisine.

Ford has consistently received numerous accolades for his culinary talents and has been featured in Sunset Magazine, Coastal Living Magazine and many local publications. As well, he has made appearances on The Food Network’s BBQ with Bobby Flay, and Rick Browne’s BBQ America.

Moving to Los Angeles to broaden his horizons, Ford has served as the Executive Chef for Gai Klass Catering (repeatedly voted Best Caterer in Los Angeles by Zagat), The Huntington Museum, Library and Botanical Gardens in Pasadena, and at the prestigious Jonathan Beach Club in Santa Monica.

Ford’s abundant culinary experiences have given him the opportunity to further develop his passion for fresh, seasonal food made with sustainable and organic ingredients which continue to inspire his work.

Seeking to return to surroundings similar to his upbringing, Ford moved to the Monterey Peninsula in 2005, accepting

the cuisine he grew to know and love while living in France as a teenager.

When Ken Frank learned there was an opportunity to open a restaurant in The Westin Verasa, Napa, in the fall of 2008 he considered it a good omen. His La Toque restaurant, in Napa Valley’s Rutherford, was celebrating its 10th anniversary that year. Moving La Toque to The Westin Verasa, Napa would allow him to embark upon a new era while broadening the menu and providing more choices for diners, while staying true to the same style of cuisine for which the chef and restaurant are known.

Frank first achieved national acclaim when he was Chef of La Guillotine Restaurant at age 21 in 1977. He was the original Chef at Michael’s in Santa Monica, considered the Los Angeles birthplace of “California Cuisine,” which he left in 1979 to open the first La Toque on the Sunset Strip at age 23. After a 14-year run, Frank sold the original La Toque in 1994 and opened the award-winning Fenix at the Argyle before moving north to open the new La Toque in Rutherford in 1998.

Since La Toque moved, it has earned rave reviews and continues to appeal to its devoted following while earning a new group of fans who realize why The Wine Spectator magazine named La Toque one of “America’s Best Restaurants.”

Frank, one of the pioneers of using the freshest, seasonal, quality ingredients, continues this tradition at La Toque, where many of the ingredients are organic or sustainable, and where diners will find a number of other special touches including an annual truffle menu.

La Toque is a showcase for Chef Frank’s modern French cuisine and his passion for fine wine. This “French chef in a California body” as he likes to call himself, earned a stellar reputation for his personalized style of cooking, grounded in

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CLARK FRASIER & MARK GAIER

GALE GAND

An Ohio native, Mark Gaier began his culinary career in Boston to study under the tutelage of Jean Wallach followed by a stint at the Whistling Oyster in Ogunquit, Maine. It was during this period that he began to hone his basic skills as a chef then moved on to San Francisco to work with acclaimed chef Jeremiah Tower at Stars Restaurant.

Maine’s Most Beautiful Farmhouse Restaurant,” a collection of the restaurant’s most celebrated and accessible recipes with useful cooking and gardening tips.

In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, a sleek and simple restaurant with stunning ocean views and straight-forward, classic New England fare and in 2007 partnered with Marriott, dedicating their talent and experience to open Summer Winter in Burlington, MA.

Clark Frasier’s passion for all things culinary began as a child in Carmel, California. He left a career in business behind to work at Jeremiah Tower’s Stars Restaurant as chef tournant with Mark Gaier. It was here that Clark developed his acumen with Asian ingredients and flavor combinations, a skill he acquired while living in Beijing for two years.

For more than twenty years, chefs Mark Gaier and Clark Frasier have pioneered sustainable dining, championing practices that include growing their own crops, curing their own meats, and making their own cheese. In 2009, the chefs were nominated by the James Beard Foundation as “Best Chef’s in the Northeast.” They have been featured in the nation’s leading magazines including Time; Food & Wine; Bon Appétit; and Travel + Leisure and have made frequent appearances on local and national television programs.

In 1988, Mark and Clark returned to open Arrows, a simple country restaurant in a restored farmhouse. Over the next two decades, Mark and Clark developed over two acres of gardens and a greenhouse out of necessity to supply the restaurant with the fresh produce and herbs they were accustomed to in California. In 2003, the chefs penned “The Arrows Cookbook; Cooking and Gardening from

A supporter of sustainable agriculture, eating locally and the environmental movement, Gand is a member of the National Restaurant Association’s Conserve Initiative Action Council and forages annually for local ramps and mushrooms with her son for her restaurants. She is involved in many community causes, including Chicago’s Green City Market and Art Smith’s foundation, Common Threads, which teaches children racial and cultural diversity through the culinary arts. She frequently leads cooking classes and demonstrations and she teaches pastry and baking after school at her son’s middle school and daughters’ preschool.

Gale Gand is the executive pastry chef and partner of the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru in Chicago with culinary partner Rick Tramonto and Rich Melman. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appétit magazine and in 1994 as one of Food & Wine’s Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris and is an accomplished cookbook author with seven titles to her credit, including her most recent “Gale Gand’s Brunch”, released in 2009.

Most recently she consulted on and opened an upscale cupcake bakery, MORE, in Chicago. Gale is married to an environmentalist, Jimmy Seidita, and has a 13 year old son Gio and 5 year old twins, Ella and Ruby.

Gand was the host of the long running Food Network’s “Sweet Dreams,” the first ever all-dessert show for Food Network. She has appeared on “Martha Stewart”, “Oprah”, “Iron Chef America” and judged the 2008 season of Bravo’s hit series “Top Chef”. She has her own root beer company, Gale’s Root Beer, producing a cinnamon-ginger-vanilla flavored root beer. In the summer of 2008 two of Gand’s desserts were featured at the USA House at the Beijing Olympics.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MIGUEL GARCIA

MICHAEL GINOR

A 26-year veteran of the restaurant industry - including 17 at Hyatt Regency properties - Miguel A. Garcia is Kitchen Director at Occidental Grand Aruba Resort & Casino. He oversees all operations for the resort’s seven on-site dining venues, The Palms, The Beach Club, Desire, El Olvido, Zen, L’Olio and Royal Club with a private kitchen for all the VIPs, including the creation of seasonal menus and daily specials, room service orders and banquet functions.

the kitchens of the resort’s fine dining establishments. “I believe the broad range of my experience has benefited my abilities immensely,” said Garcia, “and I look forward to bringing my own techniques and influences to bear on the regional cuisine of the island.” Garcia astutely demonstrates his versatility at Occidental Grand for restaurants with menus ranging from Italian classics to zingy Caribbean and elegant Japanese.

In 1991, Garcia took his first position with Hyatt Regency, an eleven-year stint as Chef Tournant at the Hyatt Regency Dorado Beach followed by the Hyatt Regency Cerromar in Puerto Rico. In 2002, Garcia was transferred to the Hyatt Regency Chesapeake Bay Golf Resort, Spa & Marina on Maryland’s Eastern Shore, coming on board as an openingteam member and spending three years as Executive Sous Chef. In 2004 was transfer as Executive Chef at the Hyatt Regency Aruba until 2008.

Signature dishes include Seared or Blackened Sea Bass with White Bean Ragoût and a choice of Mango Chutney, Lemon Capers, Roasted Peppers or a Coconut Curry Sauce from the Caribbean-inflected menu.

Garcia holds an Associate’s degree in economics and political science from the University of Puerto Rico. He is an avid sportsman and enjoys participating in the wealth of regional activities the island offers.

Now at Occidental Grand Aruba he is eager to bring his wealth of Caribbean and international culinary expertise to

Magazine; Art Culinaire; Coffee & Cuisine; Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, a comprehensive reference book accompanied by 84 recipes, received the prestigious 1999 Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.

Michael Aeyal Ginor is co-founder and Chef of Hudson Valley Foie Gras, the most comprehensive Foie Gras producer in the world. Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century.

Michael is also founder of Culinary Brainwaves which consults to the gourmet food industry. He has worked with Rio Suite Hotel & Casino, Las Vegas; Hyatt International; The Regent Group; The Four Seasons Group; Shangri-La Sheraton International; Inter-Continental and the Disney Corporation. He inaugurated the Food & Wine Festivals for Club-Med International.

Michael, along with Chef Ken Oringer, launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has already been awarded “The Best Casual Mexican Restaurant in the US” by Bon Appetit Magazine and “One of the best 100 Restaurant in the US” by Food and Wine Magazine.

In July 2007 Michael opened TLV in Great Neck, NY, a Mediterranean restaurant which is already garnering critical acclaim and has recently received three stars from Newsday as well as “best new restaurant (Long Island) 2008’. It received a Zagat “most notable” award in 2009. In September 2009 Michael opened “Lola”, a new personal cuisine restaurant, also in Great Neck, NY.

Michael organizes culinary events and festivals worldwide. Such events have been organized in Argentina, Canada, Chile, Great Britain, Finland, Hong Kong, Israel, Mexico, Russia, Singapore, and Thailand.

Michael is a food and travel contributor to such stellar publications as Food Arts Magazine; The James Beard

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTOPHE GROSJEAN

TOMMY HABETZ & NICK WOOD

Christophe Grosjean is executive chef at L’Auberge Carmel, the intimate hotel and restaurant in the heart of Carmel-bythe-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.”

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 am 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.

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

Tommy Habetz

Nick Wood

Bobby Flay’s flagship restaurant, Mesa Grill was the first kitchen that Tommy Habetz stepped into, which isn’t a bad place to start. He followed up his stay at Chef Flay’s place by training under Mario Batali at at his first restaurant, Po, where he fostered his love for regional Italian cooking for two years. Tommy was entrusted with creating the pasta menu at Lupa, where many of his dishes are still being served there today.

Nick Wood began his culinary career in his home town of Cincinnati, Ohio. Following his desire to attend culinary school he then moved to Charleston, South Carolina where he attended and graduated from the acclaimed culinary program at Johnson & Wales University. After graduation Nick took a job at a New Orlean’s institution, Brennan’s Restaurant in New Orleans.

In 2006 Nick moved to Portland, Oregon where he worked with his future business partner, Tommy Habetz. Habetz and Wood opened Bunk Sandwiches in 2008 and quickly jettisoned to the top of the vital Portland dining scene. Bunk Sandwiches has earned rave reviews being featured in local and national publications such as The New York Times, Food & Wine and GQ magazine and was picked as one of the ten best restaurants of 2009 by Portland Monthly magazine.

Tommy moved to Portland in 2002 where he then opened the Gotham Bldg. Tavern to critical acclaim in 2005. Bunk Sandwiches, a local inspired sandwich shop and bar. Bunk Sandwiches was the next project that opened in November 2008 and Bunk Bar is scheduled to open late spring of 2010.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CARLA HALL

JOHN HUI

Carla Hall was born and raised in Nashville, Tennessee. She graduated from Howard University's Business School with a degree in accounting in 1986. After working for two years at Price Waterhouse and obtaining a CPA certificate, she shifted focus and spent several years working as a model in the runways of Paris, Milan and London. It was in here that she quickly fell in love with the art of food.

Hall's big break came in 2008, when she was selected to be a contestant on the fifth season of Top Chef. In the initial half of the show, she was in the middle in most episodes, but was in the top in the Thanksgiving Challenge. But after Episode 10, she wowed the judges with her Crayfish Gumbo, going on to win Super Bowl XLIII tickets for her victory. This win gave her the momentum she needed to push to the end, as after this, she won two more challenges and was in the top for several others. Most notably, she greatly impressed Jacques Pépin, who said he could “die happy” after eating her fresh peas, and Emeril Lagasse, who said he loved her gumbo.

Upon returning to the United States, Carla moved to Washington, where she started a lunch delivery service called the Lunch Bunch. After working there for four years, she enrolled in L'Academie de Cuisine in Gaithersburg, Maryland, graduating with a Culinary Career Training certificate. From here, she went on to serve an internship at the Henley Park Hotel in 1996, where she was then promoted to sous chef. In the following years, she worked as the executive chef at the State Plaza, a sister hotel, and the Washington Club, a private social club. Then, in 2001, Hall started her own catering company, Alchemy Caterers, based in Silver Spring, Maryland.

On the show, Carla gained popularity for her personality. Hall also became known on Top Chef for cooking “with love”, or putting one's own care and warmth into food. She believes that if one is happy and calm while cooking, then this will show in their food, making it much better, while if one is the opposite, it will degrade their cuisine. For this reason, she says that, “If you’re not in a good mood, the only thing you should make is a reservation.”

“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 Carême 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.

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.

Hui joined 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

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

JOSEPH HUMPHREY

HUBERT KELLER

As executive chef of Murray Circle restaurant at Cavallo Point – the Lodge at the Golden Gate, Joseph Humphrey taps his creative talents that earned him industry recognition and praise.

scene as executive chef at Auberge du Soleil. Previously, Joseph was at The Restaurant at Meadowood in Napa Valley, which, under his guidance, garnered a two-star rating in the 2008 Michelin Guide.

Within a few months of opening Murray Circle in 2008, Joseph won industry acclaim. Murray Circle was awarded a Michelin star – an honor for such a new restaurant. More recently in 2009, it earned an Award of Excellence by Wine Spectator. Other accolades come from the San Francisco Chronicle, which named Murray Circle one of the best new restaurants of 2008.

Before heading to Napa, Joseph was corporate chef for Michael Mina. In this role, he helped to develop new restaurants and served as chef de cuisine at Mina and George Morrone’s Redwood Park in downtown San Francisco. Joseph also worked with Morrone to open Fifth Floor. Before that, Joseph worked with Julian Serrano to open Picasso at the Bellagio hotel in Las Vegas.

Having spent 12 years in the Bay Area, Joseph’s culinary approach celebrates the region’s local, sustainable and organic farms, ranches and artisans. Inspired by many of the local culinary heroes, Joseph builds on this legacy to create his own signature culinary style. While Joseph’s approach points most directly to France, his inspiration is derived from all food cultures of the world.

Soon after graduating with a degree in international affairs from Florida State University, where he put himself through college working in the restaurant industry, Joseph realized cooking was his true passion and started on his heralded professional path. Joseph started his culinary career in New Orleans, where he learned contemporary Creole cuisine under one of the nation’s top restaurateurs, Dickie Brennan, at the acclaimed Palace Café.

Joseph received his introduction to the Napa Valley culinary

country as many top-name chefs tried to duplicate Keller’s success. Chef Keller opened a second Burger Bar in Saint Louis at Lumiere Place in 2007 and Burger Bar San Francisco at Macy’s was opened in October 2009. At the beginning of 2008, Keller opened a new concept in St. Louis called SLeeK; a unique Steakhouse and Ultra Lounge, which received rave revues.

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 in Lyon and Paul Haeberlin at the Auberge de L’Ill. His talents eventually caught the eye of Roger Verge, who first made him a chef at the Moulin de Mougins on the French Riviera and then appointed him to a two-year stint as executive Chef at the Cuisine du Soleil in 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 cities top fine dining establishments.

In June 2007, Chef Keller launched his own TV Show “Hubert Keller: Secret of a Chef”, a Marjorie Poore Productions, sponsored by Cuisinart. In 2008, he started filming for the Second Season of Secret of a Chef. The New Season launched in January 2009. Chef Keller works closely with his talented wife, Chantal Keller, who helps run their restaurants, tests his recipes for home cooks, and applies her styling gifts to his cookbooks and television shows.

In 2004, Chef Keller expanded his operations to Las Vegas, opening a second Fleur de Lys Restaurant in Mandalay Bay, which Bon Appétit Magazine dubbed, “hands down the best fine dining in Las Vegas.” That same year, Keller developed a revolutionary new concept of upscale burgers at Burger Bar, also in Mandalay Bay. An instant success, it spawned a new generation of gourmet burger restaurants across the

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTOPHER KOSTOW

JAMIE LAUREN

A Michelin-starred chef before the age of 30, 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. “I embrace food memories — traditional combinations that work together — and then distill those flavors into something that is very much different, and very much stands on its own.” The result is a changing menu of confident and creative constructions.

and took off on a whirlwind trip through France. He landed in kitchens far and wide, from a Paris bistro to Michelinstarred Le Jardin des Sens in Montpellier to the village of Salon-de-Provence, where he manned the stove at a former monk’s abbey dating to the 14th century. After returning to the States, Christopher moved to San Francisco where he worked as sous chef under the auspices of 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.

After graduating from college, Christopher relocated to San Diego in 1999. He set out to enter the rarified world of fine dining and 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 when he was only 22.

Upon arriving at Meadowood in February of 2008, Christopher garnered 3½ stars in the San Francisco Chronicle, maintained two Michelin Stars, was nominated for Best Chef, Pacific by the James Beard Society and named as one of Food & Wine Magazine’s Best New Chefs 2009.

Always one to push the envelope and gain more experience, Christopher left his position at George’s after three years

cooking professionally.

Jamie Lauren’s interest in the culinary arts started at a relatively young age, when she spent evenings in the kitchen cooking with her parents, although at the time she had no idea of becoming a chef. From these humble beginnings in Manhattan, she rose to become one of San Francisco Chronicle’s “Rising-Star Chefs” in 2005.

Assuming the Executive Chef position at Absinthe in July 2007 was a natural progression in Lauren’s culinary career. 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. She explains that her cuisine “looks good and tastes good, but it’s not so refined that you find yourself afraid to touch it. It’s accessible, meaning people are excited to try the dishes on the menu. And a lot of love goes into each dish.”

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 Velasquez of Bendean in Berkeley; and Jean-Michel Bouvier, from L’Essential, Chambéery, France. She credits all these chefs for teaching her how to meld exotic flavors and ingredients.

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.

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

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

TIM LOVE

EMILY LUCHETTI

The unofficial mayor of Fort Worth, TX, Tim Love has become a nationally recognized culinary personality, known as much for his freewheeling personality as his signature urban western cuisine. As chef and owner of The Lonesome Dove Western Bistro and The Love Shack in Fort Worth, he’s as comfortable cooking for the Dallas Cowboys as he is for his own kids, and his inspired and innovative dishes have earned critical and popular acclaim.

Worth Stockyards district. The Love Shack was another instant hit, earning three stars from The Dallas Morning News, being singled out as having the “most perfect burger on the planet” by The Fort Worth Star-Telegram, and was named by Condé Nast Traveler as a 2008 Hot List restaurant. Love’s second Love Shack opened in July 2009 and has already received critical and popular acclaim.

Through his restaurants and his work in the community for such causes as the March of Dimes and Spoons Across America, Love has become the de facto culinary ambassador for the state of Texas, always doing his fans proud. Wherever he goes, his charm and genuine southern hospitality are always on display, and guests love watching Love cook whether it’s in The Lonesome Dove’s open kitchen, or with Paula Deen, Rachael Ray, on Top Chef Masters, and on Iron Chef America.

When Love opened The Lonesome Dove Western Bistro in 2000, he was met with overwhelming success. The restaurant, with its locally sourced selection of steaks, game, seafood, and fine wines, has consistently achieved the highest Zagat rating of any restaurant in the Dallas / Fort Worth region.

In 2007, Love opened a classic burger joint called The Love Shack – a casual outdoor spot adjacent to The White Elephant Saloon, another Love property, in the historic Fort

Since the debut of her first book, Luchetti has passionately taught baking to dessert lovers across the country so that people can obtain the same enjoyment she does from creating something with her hands and providing delectable treats for others to savor. Fundamental to her passion for baking is the belief that desserts increase the social experiences and interactions of friends and family as they linger around the table. Luchetti and her recipes appear regularly in national newspapers and magazines and she has been featured on numerous news programs and The Food Network’s The Ultimate Kitchen, Sweet Dreams, Cookin’ Live with Sara Moulton, Sara’s Secrets and The Martha Stewart Show.

Emily Luchetti, executive pastry chef at Waterbar in San Francisco, is recognized around the world for her awardwinning sweet creations. With four cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delectable, exotic and innovative end to their meal. In addition to her duties at Waterbar, Luchetti also serves as executive pastry chef at Farallon, where she has been since 1997. Luchetti’s history with Waterbar co-owner Mark Franz spans more than 20 years when they were both part of the opening team of Stars Restaurant in San Francisco. She was named executive pastry chef at Stars in 1987, a position she held through July 1995. During that time Luchetti was also co-owned StarBake, a retail bakery, with Jeremiah Tower.

Luchetti graduated from Denison University in 1979 with a BA in Sociology. Following graduation, she attended the New York Restaurant School and worked in various New York establishments, building her resume and sharpening her culinary skills prior to moving to the Bay Area. She currently resides in Sausalito.

Luchetti has written five cookbooks: Stars Desserts, Four Star Desserts, A Passion for Desserts, A Passion for Ice Cream, and Classic Stars Desserts. She contributed to The Revised Joy of Cooking and created the dessert recipes for The Farallon Cookbook.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

WALTER MANZKE

PABLO MELLIN

Before local, sustainable and organic became the buzzwords of fine dining, they became the guideposts for a developing chef. Walter Manzke’s San Diego childhood was indelibly marked by fresh food, picked at the moment of its perfection, an experience he recreates today as executive chef at Church and State.

delicate style. He soon made headlines including three stars from the Los Angeles Times.

Manzke left Los Angeles in 2002 for Carmel to open three new restaurants: Bouchee Restaurant, L’Auberge Carmel and Cantinetta Luca. Among the many accolades, L’Auberge Carmel had been selected as one of the world’s best new dining destinations by the editors of Robb Report in the June 2005 issue. Bon Appetit Magazine featured L’Auberge in their ‘Best of the Year’ January 2005 issue, and in October 2006, L’Auberge was number twenty in Gourmet magazine’s Top Fifty Restaurants in America.

Manzke decided to pursue a career in the kitchen, and he enrolled in business and restaurant management classes at San Diego Mesa College. During this time he began by learning the basics at The La Valencia Hotel in La Jolla and The Rancho Valencia Resort in Rancho Santa Fe.

In 2007, Manzke returned to Los Angeles to much fanfare as he took the helm at the highly anticipated re-opening of Bastide Restaurant. His unique recipes and attention to detail again set the standard and earned another three stars from the Los Angeles Times and 17 points from Gayot. Following his recent departure from Bastide, Manzke is anticipating an exciting future here in Los Angeles.

Over the next few years Manzke earned extensive kitchen and cooking training by working in some of the most renowned kitchens in America and Europe: Le Louis XV in the Hotel de Paris, Monte Carlo with Alain Ducasse; at Patina in Los Angeles with Joachim Splichal; and with Ferran Adria at El Bulli in Spain among others. During his more than six-year run at Patina, Manzke developed signature dishes that incorporated exquisite taste and

presentations. In 2008, Chef Mellin was further promoted to lead the Roy’s restaurant team at The Inn at Spanish Bay, Pebble Beach Resorts.

Chef Pablo Mellin was born and raised in Mexico and moved to the United States in 1986 where he began his culinary career as a line cook at the Hog’s Breath Inn Restaurant in Carmel, California. As his career progressed, he worked in other fine dining restaurants on the Monterey Peninsula, including The Sardine Factory, under Chef/Owner Bert Cutino.

Chef Mellin has participated in numerous local special events such as Cooking for Solutions, Pebble Beach Food & Wine and The Harvest Farm to Table event using local and sustainable product.

Chef Mellin began his Pebble Beach career in 1991 working under the tutelage of then Executive Chef Pascal Rifflart. Pablo became the lead supervisor at Roy’s restaurant in 2000 working under Sous Chef Petra Hawk and Chef de Cuisine Elias Lopez where he honed his skills in Hawaiian Fusion cuisine. In 2005, Executive Chef Rod Uncangco promoted Pablo to Sous Chef to work with Chef de Cuisine Yoichi Saito. Working with Saito, Pablo gained a wealth of knowledge in Japanese products, unique flavors and

Chef Mellin enjoys working with the vast array of ingredients and the intensity of flavors available in Asian cuisine. The diversity of tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth and he brings this passion to his creations at Pebble Beach Resorts. When he’s not creating in the kitchen, Pablo enjoys surfing out in the Monterey Bay and spending time with his family.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MASAHARU MORIMOTO

ARTURO MOSCOSO

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

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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 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.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL NEMEC

KENNETH ORINGER

Michael was born in Sergeantsville, New Jersey, a rural village along the Delaware River. He grew up at his mother’s elbow as she made homemade cakes, pies, and cookies. At age 14, to avoid attending Sunday School, he began work in the French country restaurant of a small local inn. From bus boy to dishwasher and then cook, his talents grew under the guise of a Cordon Bleu-trained chef and alum of George Perrier’s Le Bec Fin in Philadelphia.

Michael left the city to be chef at a small 75-seat ocean side restaurant called Pasta Moon. Michael enjoyed working with seasonal bounties from small local farmers and fishermen, an experience which permanently influenced his aims as a chef. Michael Nemec joined Pebble Beach Resorts in 2000 as banquet Sous Chef at The Lodge at Pebble Beach.

He continues to celebrate local products, not only at Pebble Beach, but in his home kitchen as well. Michael also enjoys donating his talents for such charitable events as the Feast for Aids and Cooking for Solutions at the Monterey Bay Aquarium.

At 18 he began his studies in Restaurant Management and continued to the Culinary Institute of America at Hyde Park. He followed this with an apprenticeship on Norwegian Cruise Lines. The turning point came when Michael moved to San Francisco, where he began to hone his skills under chefs Bradley Ogden and George Morrone at One Market Restaurant. Later, while working under Scott Warner at Black Cat Restaurant, he met his wife Dawn, a cake decorator and pastry chef.

Michael and his family live in a small, coastal town where he takes inspiration from the tide pools and fishing docks of the California coast and the sea creatures that swim past as he surfs. He and his 4-year-old daughter, Julia, maintain a glorious organic kitchen garden and flock of hens, and are making way for a new helper, 4-month-old Harrison.

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Best Restaurants in America”.

Chef Oringer holds a degree from the Culinary Institute of America. Upon graduation, he worked in a number of prestigious restaurants: New York’s River Café, Providence’s Al Forno, Boston’s Le Marquis de Lafayette under Chef Jean-Georges Vongerichten and San Francisco’s Silks, where he won acclaim from many sources: Gourmet; Conde Nast Traveler, which named Silks among the ‘Top 20 Restaurants in America’; and The San Francisco Chronicle, which awarded 3 ½ stars, naming Oringer ‘Best New Chef’. Upon returning East, he became chef and partner at Tosca in Hingham.

In 2002, Oringer opened his acclaimed sashimi bar Uni. The Boston Herald awarded Uni four stars. In 2005, both Clio and Uni were included in Boston Magazine’s listing of the city’s Top 25 restaurants.

Between November 2005 and May 2007, Oringer opened three new restaurants: Toro, his much anticipated Barcelona-inspired tapas restaurant; La Verdad, an authentic Mexican restaurant, behind historic Fenway Park; and KO Prime, a modern steakhouse, in the Nine Zero Hotel.

In 1997, Chef Oringer opened Clio in The Eliot Hotel, which soon received international recognition. Clio was named ‘Best Newcomer’ by Gourmet magazine and made Esquire’s list of ‘America’s Best New Restaurants’. In 2000, Boston Magazine named Oringer ‘Best Chef, Boston’, while Food & Wine annoited Clio ‘Best Restaurant, Boston’. There followed accolades from Town and Country, Travel + Leisure, New York Times, Wall Street Journal, Elle, Los Angeles Times, Washington Post and National Geographic Traveler. In 2001, Gourmet named Clio one of the “Top 50

In April 2008, Oringer battled on Food Network’s “Iron Chef America” against Iron Chef Cat Cora and walked away with a glorious win. Oringer reigned supreme with a 56 out of a possible 60 points, beating Cora by 4 points, in the battle featuring the secret ingredient: coffee.

The accolades have continued for Oringer in 2009, with Clio being named “Best French” and Uni Sashimi Bar being named “Best Sushi” by Boston Magazine.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

SEAN O’TOOLE

RALPH PAGANO

Sean O’Toole has spent over fifteen years in some of the most highly regarded restaurants in the United States and Europe. He has developed a broad understanding of different cuisines and techniques as well as a deep appreciation of locally sourced, artisanal foods. His experience, passion and culinary skill have come together to define the cuisine at Bardessono Restaurant.

by traveling to France to apprentice with Chef Jacques Maximin at his Michelin starred Restaurant Maximin. Next came two years in New York City spent in the kitchens of Tabla Restaurant and Café Boulud.

In 2002 O’Toole returned to San Francisco to work with Chef Laurent Gras as Sous Chef of the Fifth Floor Restaurant. The following year he moved to the three-anda-half star restaurant Masa’s where he served as Sous Chef under Chef Ron Siegel. In 2004 O’Toole returned to France, this time to Paris, but before departing San Francisco he spent two months in Chef Michael Tusk’s kitchen at Quince restaurant. In Paris O’Toole trained in the kitchens of the Group Alain Ducasse in preparation for the opening of Chef Ducasse’s Las Vegas outpost Mix, where he joined the kitchen management team as Chef de Cuisine. In 2007 O’Toole became the Culinary Director of Operations at the award-winning Mina Group. In February 2009, he joined Bardessono as Executive Chef.

After graduating from Johnson and Wales University in Providence, RI with both an A.O.S. in Culinary Arts and a B.S. in Food Service Management, O’Toole took a position at Season’s Restaurant in the Bostonian Hotel working under Chef Peter McCarthy. During the year and a half he spent in that kitchen, O’Toole developed a passion for locally farmed produce that eventually led him west to San Francisco, CA to revel in the abundance of local artisan foods and produce.

O’Toole spent five years at the Ritz-Carlton Hotel, where Chef Sylvain Portay mentored him in the essence of true French cuisine. During that time he reinforced his studies

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Ralph is no stranger to TV. He has successfully going to hell and back with Gordon Ramsay in HELLS KITCHEN and the epic Battle Barramundi versus Bobby Flay on IRON CHEF AMERICA.

In his Two decade career as a chef and restaurateur Ralph Pagano has delighted New Yorkers, The Hamptons and Floridians, with his delicious interpretations of world flavors. Pagano’s signature style is taking classic dishes and re-mixing them. His attention to detail, effervescent personality, delicate touch and keen sense of taste keeps his food simple, fresh and delicious. Ralph’s balance of flavor comes from a distinct ethnic background and world travel. He uses a cache of International spices, mixed with Italian style and stirred with classic French techniques to create what he calls “Vacation Cuisine”

A real culinary adventurer, this year Ralph has been working on several projects that have taken him travelling all around the United States. From Boca Raton to Charleston to the Big Island, Ralph has been exploring all the road side food stands, organic farms & artisanal purveyors of food. Ralph can be seen at all the big national food events, mixing it up and teaching his style. Love Life Always is his mantra. His book If My Shoes Could Talk will be released late 2010. Look for his new phone app SNAFOODtm for use on smartphone’s this fall.

Ralph is a veteran of great kitchens both domestically and abroad and he is the host of the travel /Cooking show called PRESSURE COOK. In this High Def award winning, television show, broadcasting all around the world, Ralph is dropped off somewhere in the world and he has to use his culinary wit and unique charm to get high and low paying jobs to earn enough money to buy his plane ticket home. This show is a real culinary adventure.

Ralph, a graduate of the Culinary Institute of America, has worked his way thru some of the best kitchens in NYC. You can find Ralph at his website, www.kitchensynx.com to find out where he is going and what’s next from this successful, world traveling chef.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

ROLAND PASSOT

CLAUDINE PÉPIN

Chef Roland Passot began his culinary career at the tender age of fifteen in France’s gastronomic capital of Lyon. Traditionally trained by some of the most famous chefs in France, he began as an apprentice before working his way up to the position of assistant Sous-chef under Chef Paul Lacombe.

Solutions to develop and open Left Bank in Larkspur, followed by 4 others throughout the Bay Area. These 200 seat brasseries feature “Cuisine Grand-mere,” Passot’s version of French home-style cooking.

Although Passot is extremely serious about his food, his talent, his gregarious personality and booming laugh have made him a favorite with local TV producers and as a guest chef with several local culinary centers including Draeger’s, Ramekins and Sur La Table. Chef Passot’s commitment to his métier is reflected locally with his October 2000 induction into the California Culinary Academy’s Chef Stars Walk of Fame. However his June 2001 awarding of Chevalier dans l’Ordre du Mèrite Agricole is perhaps one of his greatest accomplishments, as this is an official French Governmental recognition of his genuine contribution to his native country and the value of his craft. He also donates his time and talent to his favorite charities including Make-a-wish, Meals on Wheels, SF Food Bank and the James Beard Foundation.

At age 20, Passot spent four years in Chicago. In 1981, he became the opening chef at French Room at the Adolphus Hotel in Dallas. Following his heart to San Francisco, Passot became the chef at Chez Michel, but it was not meant to be; the restaurant closed soon after he arrived.

Instead of looking for just another place to work Passot, with his wife Jamie, opened La Folie in March of 1988. In April 2009 La Folie celebrated 21 years with the opening of La Folie Lounge, located next door to the restaurant. In 1994, Passot teamed up with Edward N. Levine, CEO of Vine Dining Enterprises, Inc. and President of Vine

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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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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CHARLES PHAN

ANGELA PINKERTON

Born in Da Lat, Vietnam in 1962, Charles Phan and his family - parents and five siblings - left after the war in 1975 and relocated to Guam. It was from Guam that the Phans moved to San Francisco in 1977. Being of Chinese descent, the Phans settled in Chinatown. Phan went to Mission High followed by University of California, Berkeley where, with his parent’s prodding, he studied architecture.

traditional Vietnamese cooking, keep an ingredient-driven menu that changed often and rely heavily on California eating savvy. Phan knew there was nothing in town that combined all of these elements within the Vietnamese category. Phan comments, “Many of my staff thought I was crazy. I refused to cut any corners, use any bottled sauces or the typical Vietnamese crutch, MSG.”

His personal interest in flavor stemmed from his mother’s cooking. Speaking fluent French, Mrs. Phan’s cooking knew no boundaries. Her French/Vietnamese cooking style consistently elevated simple Vietnamese peasant food to new levels. Charles was charmed by the American traditions, creating elaborate Thanksgiving and Christmas feasts.

Phan proved through the phenomenal success with the original Slanted Door that combining the Bay Area’s sensibility for fresh ingredients with Vietnamese timehonored cooking techniques is a perfect marriage. Eight years later, showcasing farm fresh, local products, preparing everything from scratch and keeping a limited menu has put The Slanted Door on the cutting edge of Vietnamese cuisine in San Francisco, and possibly the entire country.

Tapping his design background, Phan’s vision for the original restaurant was to create a stylish ambiance for

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Set in a magnificent art deco dining room with soaring ceilings and lush views of historic Madison Square Park, Eleven Madison Park is an elegant restaurant serving Chef Daniel Humm’s modern, pure and market-driven French cuisine. Chef Daniel Humm takes a modern approach to classic flavor combinations, creating sophisticated dishes that emphasize purity, simplicity, and seasonal flavors. Chef Humm’s menu is complemented by an outstanding wine list by John Ragan.

An Ohio native, Angela discovered her passion for cooking while a student at Kent State University, where she worked in a bakery executing and decorating custom cakes. Upon graduation, she enrolled at L’Academie de Cuisine in Washington, DC to hone her culinary technique, and shortly afterward she accepted a position in the pastry kitchen at the Ritz Carlton in Arlington, Virginia. She then opened her own business, “Let Them Eat Cake,” where her signature cake was carrot cake with coffee cream cheese icing. Today, Angela collaborates closely with Chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing Chef Humm’s modern French cuisine. Angela Pinkerton was named Pastry Chef in September 2009, but has worked with Chef Humm at Eleven Madison Park for over two and a half years as Sous Pastry Chef.

In 2008, Eleven Madison Park was given, by the James Beard Foundation, an Outstanding Wine Service Award, and In 2004, an Outstanding Service Award. In August 2009, they were given four stars by The New York Times. With her biology degree, and passion for beautiful and delicious desserts, Pinkerton joins Humm in making diners meals they won’t forget for years to come.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

RESSUL RASSALLAT

RICHARD REDDINGTON

Chef Ressul Rassallat is an honors graduate of the Culinary Institute of America, Hyde Park, NY. Following the completion of his formal culinary training Chef Rassallat pursued his career path, working with many of the most celebrated chefs in the world including Pierre Gagnaire and Edouard Loubet. Additionally, Chef Rassallat served as the chef at the world-famous Four Seasons Hotel George V in Paris where he worked alongside Michelin 3-Star Chef, Philippe Legender.

Recently, The American Culinary Federation selected Chef Rassallat to compete for the prestigious title of Western Regional Chef of the Year. Within the past year Rassallat has won gold, silver and bronze medals at ACF sponsored competitions.

Rassallat is a member of the American Culinary Federation, where he earned his certification as Chef de Cuisine. Recently, he began more fully exploring the world of wine and passed the rigorous Court of Master Sommelier’s Certification course. As one of the host chefs of Pebble Beach Food & Wine, Rassallat has recently worked alongside Michelin starred chefs Alain Passard, Gerard Boyer and Thomas Keller.

Rassallat’s extensive talents have been showcased at Club XIX at The Lodge at Pebble Beach for the past four years to much acclaim. Prior to his arrival at Club XIX Rassallat headed the kitchens in a variety of prestigious restaurants. His most recent posts included the Four Seasons Hotel and Resort in Beverly Hills, and as the Sous Chef at the five-star, five diamond rated, L’Orangerie in Los Angeles where he further honed his skills.

While Rassallat’s expertise encompasses classic Italian, French and Western styles of cuisine, he has a knack for incorporating surprising culinary twists to his dishes.

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L’Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe as a young adult and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at Redd, he offers a contemporary interpretation of Wine Country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his 15year 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 North to Napa Valley and began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted “Best Rising Chef” by San Francisco magazine in 2003.

Reddington’s culinary training had an untraditional beginning. After graduating from college with a degree in business and traveling around Europe, he realized that his dream was not to enter the business world, but to do what he loved most – cooking.

Opened in November, 2005, Redd offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row.” Reddington’s vision calls for refined yet approachable food that, in flavor and texture, perfectly complements the Valley’s bountiful array of wines.

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

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

JERRY REGESTER

JOEL RENO

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.

followed his passion for food and wine west to the Napa Valley to work at Domaine Chandon as Sous Chef under 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.

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

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When asked about his new post, Chef Reno responded enthusiastically,” I’m thrilled to be joining such an exciting team. Quince’s cuisine is so fresh and original and I really want the dessert to complement chef Tusk’s pioneering style. San Francisco has such an abundance of diverse product. It allows me to showcase fruit at its peak and display with other flavors and textures-all without spoiling the ingredients’ natural brilliance.”

After more than 12 years of working and living in the windy city of Chicago, Joel Reno packed his pastry bags and headed west to San Francisco in January 2010, joining the Michelin-starred Quince Restaurant. Joel is excited to be in the Bay Area where he is indulging in the local farmer’s markets and working alongside executive chef Michael Tusk. Joel comes from the nationally acclaimed Everest in Chicago, where he was executive pastry chef for the past five years. While at Everest, Joel’s focus was to compliment John Joho’s personalized Alsatian cuisine while using locally sourced Illinois and Michigan ingredients. Prior to that, he was pastry chef at the classic French Les Nomades, and the North French-Vietnamese restaurant Le Lan, both Chicago institutions run by Chef Roland Liccioni.

Relocated in October of 2009 to San Francisco’s historic Jackson Square neighborhood, the Michelin starred Quince has already received widespread critical acclaim locally and nationally. The San Francisco Chronicle recently gave Quince three and a half stars. The Italian and French inspired, daily-changing menu features dishes that are refined and precise, yet expressive of their ingredients.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MICHEL RICHARD

MOISES ROBLES

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.

Moises Robles joined Pebble Beach Resorts in 2006 at the legendary Lodge at Pebble Beach. He excelled as the chef for Pebble Beach Market and Lodge Butcher and after two years was promoted to Chef of the esteemed Tap Room. He also brings his talents to the annual AT&T Pebble Beach National Pro-Am, Pebble Beach Food and Wine, and the Pebble Beach Concourse d’Elegance.

Growing up on Oaxaca, Mexico, Moises was surrounded by women. His mother quickly took him under her wing and taught him the ways of the kitchen. Finding his passion, he left home at age 18 and made his way to Carmel, California. Moises moved steadily up in the business with stops along the way at Los Laureles Lodge, The Pine Inn, and Q Point as dishwasher, prep-cook, line cook, then Executive Chef at The Grill on Ocean Avenue in Carmel.

Moises also donates his time and talents to The Harvest Event and past Monterey Tomato Fests.

Moises trained under highly acclaimed chef Hisayuki (Max) Muramatsu, previously of Maxim’s in Tokyo. Today, many chefs create dishes drawing from East/West ideas, but few can match the acknowledged mastery of Chef Moises or his love for big, bold flavors of classic comfort food.

When he isn’t in the kitchen, he brings the same passion home to his family; wife Cecilia, daughter Jasmine, and his two sons, Roy and “little” Richie.

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.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

HOSEA ROSENBERG

LIZA SHAW

Hosea Rosenberg, originally from Taos, New Mexico, was always good at math. After graduating 3rd in his class at Taos High School, he moved to Boulder, CO to study at the University of Colorado. During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school. In 1997, he was awarded a Bachelors of Science in Engineering Physics. After graduation, he spent some time traveling and it was then he realized he was spending more time thinking about food than math.

House Boulder in 2004. During his tenure at Jax, Hosea has won numerous awards and accolades: Best Chef of Denver International Wine Festival (2006, 2007); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently was named winner of Bravo’s Top Chef Season 5. Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since 1994.

Hosea is active in many local and national charitable organizations. Hosea works closely with many of the local farmers and ranchers in Colorado. He supports sustainable agriculture, conservation, and buys local and organic whenever possible. When Hosea isn’t in the kitchen you can find him enjoying what the mountains of Colorado and New Mexico have to offer. He is an avid skier, mountain biker, fly fisherman, and all-around outdoor enthusiast.

Hosea’s first restaurant job was as a dishwasher at the Apple Tree Restaurant in Taos. Since then he has worked his way up the ranks, from prep cook to line cook and finally chef. Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His first Chef position was at Dandelion Restaurant in Boulder in 2001.

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish

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As an extern at Acquerello in San Francisco, Shaw honed her Italian cooking techniques under chef/owner Suzette Gresham-Tognetti. She earned her associate’s degree from the CCA in 2002, then returned to Acquerello, until she was recruited to join A16’s opening team. Since the restaurant opened in 2004, she has worked every station in the kitchen as a line cook and later as a sous chef. In 2006, she was promoted to chef-de-cuisine. In 2009 she became executive chef.

Fans of A16’s ricotta gnocchi should direct their compliments toward Chef Liza Shaw, who became an owner in January 2009. Her light version of these dumplings made their menu debut during the restaurant’s annual spring celebration of Festa Della Donna, Italy’s Woman’s Day.

While growing up in Glyndon, Maryland, Shaw acquired an early appreciation for Italian cooking from a Sicilian family friend who used to share his kitchen secrets while preparing memorable meals. Yet she hadn’t always anticipated a career in the kitchen. After majoring in art history and environmental studies at Middlebury College in Vermont, she moved to San Francisco in 1999 and started to work for an internet start-up. When San Francisco’s dot.com bubble burst, taking Shaw’s job with it, she decided to turn her passion for cooking into a career and enrolled in the California Culinary Academy (CCA).

In addition to overseeing the kitchen staff, Shaw is in charge of A16’s seasonal, Campanian-inspired menu. For fresh ideas, she frequents local farmers’ markets and travels to Italy annually. One recent trip included a stint at a restaurant on the Amalfi Coast where she experienced firsthand the bright flavors of Campania’s coastal cuisine.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

ANASTASIA SIMPSON

BEN SPUNGIN

Chef Simpson was born and raised in Jakarta, Indonesia. She attended Paul Bocuse’s Ecole des Arts Culinaires et de l’Hôtellerie in Ecully, France, followed by two internships, one at Hotel Raphael, Paris and the other at the Ritz Carlton, Laguna Niguel in California under Chef Christian Rassinoux. In addition to culinary training, Chef Simpson also became fluent in the French and English languages.

In 2000, Chef Simpson moved to the Monterey Peninsula and began working for the Pebble Beach Company under the tutelage of Pastry Chef Maureen Heenan at The Inn at Spanish Bay. It was here that she became known for her keen eye for detail, as shown in all of her wedding cakes. In 2004, she began working under Corporate Pastry Chef John Hui, becoming his Assistant Pastry Chef in September 2007.

Chef Simpson returned to Indonesia in1996 and worked at the Hotel Shangri-La in Jakarta, a 661-room resort with a 3000-person banquet facility. This is where she discovered her passion for a banquet environment, with special events in the pastry field. In 1998, she moved to Los Angeles, California and worked at the Ritz Carlton Huntington Hotel & Spa under Pastry Chef Jean-Marc Viallet.

Chef Simpson develops and oversees all desserts for Roy’s, Peppoli and Stick’s restaurants at The Inn at Spanish Bay. In addition, she handles all banquet events on and off property, including the Pebble Beach Concours d’Elegance and the Pebble Beach Food and Wine event.

spontaneous opportunity opened at the French Laundry under Pastry Chef Stephen Durfee. When reflecting on the experience, Ben says, “I compare that time to the Wizard of Oz – when everything went from black and white to color.” Ben remained on the west coast to work at the Post Ranch Inn in Big Sur. Inspired by the coast and all of the micro climates around the Monterey Peninsula, Ben quickly developed an interest in wild and foraged ingredients.

Ben Spungin is the Pastry Chef at Bernardus Lodge, a boutique luxury resort located in Carmel Valley, California. In this position, he oversees the pastry program for the awardwinning Marinus restaurant, Wickets Bistro and custom special events. Spungin works alongside renowned Chef Cal Stamenov to develop pastry creations that complement Stamenov’s signature California Natural cuisine.

In 1994, Ben met and began working for a very influential person in his life, Sara Foster; owner of Fosters Market in Durham, North Carolina. He started working early mornings before his high school classes, learning basic baking skills and the idea of simple, harvest food. This experience created the foundation he would need to move forward on his path in Pastry Arts.

In 2005, Ben became the Pastry Chef at Bernardus Lodge under Chef Cal Stamenov. Chef Cal, a former Pastry Chef himself, and Ben have a collaborative relationship, anchored by their passion for quality ingredients. Chef Cal’s relationships with local foragers and farmers keep an ever changing menu alive in the kitchen and provides Ben with the ability to create without any limitations.

Pursuing his dream, Ben attended the New England Culinary Institute in Montpelier, Vermont. During Culinary school Ben interned at the Magnolia Grill in North Carolina under Southern Chef Ben Barker. After graduation, a

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Ben lives on the Big Sur coastline with his wife and two young daughters.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CAL STAMENOV

ALESSANDRO STRATTA

Cal Stamenov is chef and culinary director of Bernardus Lodge in Carmel Valley, CA. In his position, Stamenov is responsible for the award-winning restaurant, Marinus and the resort’s casual bistro, Wickets.

executive chef of 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.

Stamenov’s cuisine is rooted in the subtle yet elegant uses of local organic produce and 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.

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 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.

To share his wealth of epicurean experiences, which span more than 20 years in some of the world’s most renowned restaurants, 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.

But for “Chef Cal,” as he is fondly known, 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 lives in Carmel Valley with his wife and three young children.

Prior to joining Bernardus Lodge in 1999, Stamenov was

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attended the prestigious California Culinary Academy, where he was given the opportunity to work in one of San Francisco’s finest hotels, the Stanford Court Hotel. After graduating with high honors, Stratta worked under Chef Alain Ducasse at the Louis XV at the Hotel de Paris in Monaco, followed by a position under Daniel Boulud at New York’s famous Le Cirque restaurant.

Award-winning 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. ALEX has recently been awarded two stars in the 2008 and 2009 Las Vegas Michelin Guides—and in 2006, 2007, 2008 and 2009, it was recognized by AAA as a Five-Diamond restaurant and by Mobil as a Five-Star restaurant.

Then, at the young age of 24, Stratta was chosen to head Mary Elaine’s, a gourmet restaurant at the new world class Phoenician Resort in Scottsdale, Arizona. In 1992, the James Beard Foundation named the restaurant a “Top Dining Destination,” and Stratta was chosen as America’s top hotel chef. Stratta was promoted to executive chef of the resort, and once again received Mobil’s Five-Star award. In 1998, Stratta asked to return to the helm of Mary Elaine’s, and shortly thereafter was awarded the Best Chef: Southwest award by the James Beard Foundation.

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. In just four months Renoir received Mobil’s highest Five-Star rating. During his six-year tenure at Renoir, the restaurant maintained its Mobil Five-Star stature as well as garnering AAA’s Five-Diamond award and Las Vegas’s top culinary rating in the Zagat Guide. From a long line of restaurateurs and hoteliers, Stratta

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

MARK SULLIVAN

KEIKO TAKAHASHI

“The connection between a creative thought in my mind and the ability to develop the concept into a finished product using my hands has always attracted me,” says Sullivan. “Cooking became a natural extension of this passion, igniting my career.” Growing up in a food-focused household, where formal, white tablecloth dinners were a bi-weekly event, Sullivan learned early on that a meal was an experience with a soul, bringing people together to share their lives. He began his career at the age of 16 working his way through several restaurants, developing skills for a career that he claims, “chose me as much as I chose it.”

Mark Sullivan’s harmonious connection to his craft is evident in his role as Executive Chef/Partner of Spruce in San Francisco and Spruce in Park City, Utah; and Partner of The Village Pub in Woodside, California, which was awarded its first Michelin star in 2009. With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking. His elegant yet approachable food has made his restaurants both a local’s favorite and a destination restaurant for out-of-towners. It’s also what landed him on the cover of Food & Wine Magazine as one of “America’s Best New Chefs” of 2002 and most recently led to his recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue.

Sullivan continues to seek out new techniques and skills to improve his craft. Through his travels both domestically and abroad, Sullivan emphasizes learning a cuisine at its source, transforming the experience into his identity and his cooking.

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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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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

KENT TORREY

RICK TRAMONTO

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.

University of Puget Sound in Tacoma, Washington in 1983 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

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Leicestershire, outside London. They lived and worked in England, France and Spain. Their proudest moment was receiving the coveted Michelin Guide’s Red “M” after only a year at Stapleford.

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.

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

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

ERIK VILLAR

FABIO VIVIANI

For Calistoga Ranch’s Executive Chef, Erik Villar, fine dining is fine detail - making sure each dish is a pure reflection of the best products he can find. Chef’s interest in cuisine started at a young age, surrounded by a family with a passion for the celebration of food.

Executive Sous Chef, continuing his path to Executive Chef in September 2009. He has represented Calistoga Ranch at various Napa Valley events, including the Mustard Festival and Auction Napa Valley, in addition to creating custom menus to match high-end wines at private winery dinners.

A traveler at heart, Chef began to sharpen his talents working at restaurants in the hotel industry. His burgeoning interest in different cultures then took him from Mexico to Belgium, where he attended the International Culinary School in Bruges. Time in Asia working in a private restaurant broadened his experience of Thai and southeastern Asian techniques, and exposure to the kitchens of France, Germany, Holland, Switzerland and Spain rounded out his extensive knowledge. With a nod to his roots, Chef cites his main influences as a fusion of Spanish, Mexican, and Asian cuisine.

With an effort to increase environmental responsibility, and with access to the abundance of local, organic, artisan ingredients and award-winning wineries, Chef brings his culinary vision to Calistoga Ranch’s private restaurant, the Lakehouse. He tends his own personal garden every year, and visits local farmers in his free time, even traveling on vacation to exotic locales such as Peru, Laos, Cambodia, and Vietnam to get ideas from markets and local products. He indulges his other passion, fly-fishing, in all of these places as well. His creative and unique vision is celebrated in the Lakehouse menu, which serves to compliment renowned wines from Napa Valley and Calistoga Ranch’s own vineyard.

Leaving the Canary Islands In 2005, Chef joined the awardwinning Calistoga Ranch, an Auberge Resort, as Chef de Partie. He was quickly promoted to Sous Chef and then

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Fabio co-owned and managed several high volume Florentine restaurants. There Fabio won awards for his dry aged steaks at Sagra Della Bisctecca Awards in Cortona and his cheese and wine selections at the 2004 Enofood Awards.

Fabio Viviani, Executive Chef, was born in Florence, Italy. Fabio the Executive Chef and owner of Firenze Osteria, began his culinary career at the early age of twelve. Always asking for a chance to cook, he was given the opportunity two years later at fourteen, when once busy night the chef cut himself badly and Fabio had the chance to prove himself. He never looked back.

Fabio has organized good events for fashion shows by Roberto Cavalli, Alessandrini, Gucci, and others and acts as a consultant to several Florentine restaurants in the promotion of Tuscan fusion cuisine. Fabio has been a personal chef to a number of Italian celebrities.

Fabio attended Italy’s Instituto Professionale per Servizi Alberghieri in Florence, focusing on advanced Tuscan and regional cooking as well as a wide variety of specialization courses. He spent months, sometimes working for free, at regional restaurants and abroad to learn the secrets of master chefs.

As partner and Executive Chef of Firenze Osteria in North Hollywood, Chef Viviani brings his Tuscan dishes and Florentine flair to Southern California.

Fabio currently published his first cookbook, The Café Firenze Cookbook, Food and Drink Recipes from the Tuscan Sons, with long time friend and business partner, Jacopo Falleni. He also has a new show that will be airing in the Spring of 2010. Outside of the restaurant, Fabio enjoys playing soccer, fishing, and organic gardening.

Currently, Fabio is specializing in Molecular Cuisine, using cutting-edge technology, constantly seeking to perfect his art. He describes his style of cooking as “Northern Italian Comfort-styled foods”. Bringing his talent back to his hometown of Florence.

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

CRAIG VON FOERSTER

JONATHAN WAXMAN

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.

experience. With close access to regional and Big Sur local farmers, meals showcase that land with a respectful energy.

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.”

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 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

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.

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Jonathan moved to New York with partner Melvyn Master where they opened the celebrated Jams on East 79th Street. Jams featured bold cuisine, great wines, designer uniforms, Christofle silver & the best of New York’s contemporary artists. Jams was followed by Bud’s, Jams London, and Hulot’s, a New York French Bistro. He opened Table 29 in Napa Valley in 1992.

Jonathan was raised in Berkeley, CA and he was nurtured in the food arts from an early age. His father was raised in the Bronx & his mother in Bedford-Stuyvesant. They loved to cook. They went to great lengths to educate their sons in all things culinary. His grandparents owned a farm in Sonoma & they raised sheep, cattle, and chickens.

In San Francisco he enrolled in the “Tante Marie” cooking school. This led to a year in Paris at the La Varenne Cooking School. Jonathan worked in a small one star restaurant near the Voges Mountains in France. He returned to work at Domain Chandon in Napa valley with Phillipe Jeanty and consulting chefs Paul Bocuse & Roger Vergé. His second stop was with Alice Waters at Chez Panisse.

Jonathan has appeared on the “Today Show “,”Good Morning America” and “Charlie Rose”. He finds time to work closely with the Meals on Wheels events, March of Dimes & American Cancer Society. He was asked to be on the illustrious American Airlines Conclave. His restaurants have spawned many great cooks including Bobby Flay. His cookbook ‘A Great American Cook” was published in 2007.

Jonathan became the Executive Chef at Michael’s restaurant in Santa Monica. There he developed his version of Californian cuisine. His sous chefs included Mark Peel, Gordon Naccarato, Nancy Silverton, Roy Yamaguchi, Kazuto Matsusaka & many others.

He devotes his current efforts to his family and his newest venture, ‘Barbuto’ a seasonal Italian restaurant in the West Village. His cookbook about barbuto arrives on the shelf published in fall, 2010.

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LAURA WERLIN

ROY YAMAGUCHI

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

ABC7’s “View From the Bay,” NBC11’s “In Wine Country,” “The Daily Buzz,” The CBS Early Show, Martha Stewart Living TV, Plum TV in Aspen, CO, and “Fox & Friends.” In addition, Werlin has been a guest on numerous radio shows including Martha Stewart Living Radio and The Good Food Show on KCRW-FM and writes for national magazines including Food & Wine, Culture, Fine Cooking, Saveur, Cooking Light, and Every Day With Rachael Ray.

Werlin is particularly known for her tireless championing of American cheese and has dedicated two award-winning books to the subject. Her book, The All American Cheese and Wine Book won a prestigious James Beard award and her groundbreaking book, The New American Cheese was honored by the International Association of Culinary Professionals.

Werlin is known for her approachable yet authoritative teaching style. She frequently conducts cheese and wine pairing classes from coast to coast, most notably at the annual Food & Wine Magazine Classic at Aspen, the Santa Fe Wine & Chile Fiesta, and the Artisan Cheese Festival in Sonoma County in California and at the Cheese School of San Francisco. She teaches cooking classes as well.

Werlin’s third book, Great Grilled Cheese, focuses on America’s favorite sandwich and was the winner of the World Gourmand Award for Best Cheese Book. Her most recent book, Laura Werlin’s Cheese Essentials, was nominated for a James Beard award and is widely lauded by retailers as the go-to book for anyone wanting to learn more about cheese.

Werlin is a member of the American Cheese Society, the James Beard Foundation, San Francisco Professional Food Society, and the International Association of Culinary Professionals. Her website is www.laurawerlin.com

Laura has appeared on several television shows including

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Yamaguchi cooking style, described by Bon Appetit as “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.

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.

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

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SHERRY YARD

ERIC ZIEBOLD

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.

Catahoula, Sherry went with him.

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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world. Vidalia restaurant was his home base in Washington, D.C., where he served from 1994 – 1995 as chef de partie, saucier and poissonier.

Eric Ziebold’s affinity for cooking started in his mother’s kitchen growing up in Iowa, and her simple approach and utilization of seasonal items is what continues to inspire Chef Ziebold today. Before being named “Best Chef: MidAtlantic” at the James Beard Foundation Awards in June 2008, and one of “America’s Best New Chefs 2005” by Food and Wine for his modern American cuisine at CityZen, Ziebold served as chef de cuisine at Thomas Keller’s The French Laundry. He also assisted in the creation of Per Se, Thomas Keller’s New York restaurant, and helped in the reopening of The French Laundry in May 2004, before joining Mandarin Oriental in June 2004. Ziebold joined The French Laundry as chef de partie, in 1996, and worked through various stations in the brigade, progressing and fineturning his skills. Prior to his position with The French Laundry, Ziebold was chef de partie of Spago Restaurant, in Los Angeles, another legendary restaurant in the culinary

A graduate with honors of the Culinary Institute of America, Ziebold was part of the class of 1994. He started working in restaurants when he was 16 years old and hasn’t looked back since. Among his greatest inspirations, in addition to his mom, are Thomas Keller, Jeff Buben and Matt Nichols. He first worked with Nichols in his home state of Iowa, and Nichols later brought Ziebold on at Spago where he was executive chef. Chef Ziebold has established his own unique style of modern American cuisine. He brings his own interpretations coupled with his classic French training to introduce new flavor profiles.

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

BEN BROWN

RODNEY UNCANGCO

ELIAS LOPEZ

Executive Chef, The Lodge at Pebble Beach

Executive Chef, The Inn at Spanish Bay

Executive Chef, The Beach & Tennis Club

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 – Banquet 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 Ian Appelt – Assistant Stewarding Manager, The Lodge at Pebble Beach Elias Lopez – Executive Chef, The Beach and Tennis Club Anthony Civetta – Assistant 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 Arturo Moscoso – Chef de Cuisine, Pèppoli Restaurant Pablo Mellin – Chef de Cuisine, 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: Rod Schinnerer – GM, The Inn at Spanish Bay Julie Weaver – Hotel Manager, The Lodge at Pebble Beach PEBBLE BEACH RESORTS SPECIAL EVENTS Beat Giger – Director of Special Events Kimberly Perricelli – Special Events Manager Gretchen Melvin – Special Events Coordinator Claudette DeMar – Special Events Coordinator Cary Ferguson –Special Events Administrative Assistant 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 Therese DiBenedetto – Catering and Conference Services Manager Mary Robbins – Catering and Conference Services Manager Crystal Petersson – Catering and Conference Services Manage Justine Geisler – Catering and Conference Services Manager Kristy Consoli – Conference Services Coordinator

PEBBLE BEACH RESORTS FOOD & BEVERAGE DIRECTORS: Pascal Rifflart – The Inn at Spanish Bay Jeff Wallace – The Lodge at Pebble Beach

PEBBLE BEACH RESORTS PURCHASING Pat Bohan – Director of Purchasing Kathy Duron – Food and Beverage Storeroom Manager Rommel Esteybar – Purchasing Operations Manager

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 FLORAL AND EVENT DESIGN Shannon Gurley, Manager – Floral and Event Design

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

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

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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

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Naked Chardonnay To ‘Oak’ Or Not To ‘Oak’

Icons Of Washington Cabernet Sauvignon Blends

To OAK or not to OAK - that is the question. Is a naked Chardonnay less desirable than its attired cousin or does it represent the varietal with more sincerity? Who better to answer this age old question than the winemakers who produce both versions of the wine. Oak can impact all aspects of the finished wine: color, texture, tannins and body and the use of oak in winemaking can be traced back two millennia, coming into widespread use during the Roman Empire. Join a panel of Master Sommeliers and Winemakers in deciding if clothing optional is a good rule of thumb for Chardonnays.

The U.S. Pacific Northwest wine industry is growing by leaps in quality and quantity. Washington State wineries, roughly the same latitude as France’s Burgundy and Bordeaux regions, are now the second largest American wine producers. Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region’s unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Taste along with the winemakers to discern the factors that have enabled Washington to play at a global level when it comes to the production of Cabernet Sauvignon Blends that take second place to no one.

ON THE PANEL: PETER GRANOFF MASTER SOMMELIER DEAN DEKORTH BERNARDUS WINERY NICK DELUCA DIERBERG ESTATE VINEYARD OLIVIER PORTET WILSON DANIELS CHRIS DONATIELLO C. DONATIELLO WINERY PATRICK COMISKEY WINE & SPIRITS

2006 Chablis, Domaine Faiveley, Burgundy

ON THE PANEL: SHAYN BJORNHOLM MASTER SOMMELIER CHRIS FIGGINS LEONETTI CELLAR BOB BETZ MASTER OF WINES, BETZ FAMILY WINERY BOB BEAUCHAMP LUXURY MARKET ADVISOR, DEPARTURES

2007 Estate Red, Red Mountain, Hedges Family Estate

2006 Meursault-Blagny, 1er Cru, Domaine Faiveley, Côte d’Or

2006 Champoux Vineyard, Cabernet Sauvignon/Cabernet Franc, Horse Heaven Hills, Buty Winery

2006 Reserve Cabernet Sauvignon, Horse Heaven Hills, Columbia Crest Winery

2008 Steel, Dierberg Estate Vineyard, Santa Maria Valley

2007 Dedication Series, Old Vine Cabernet Sauvignon, Washington State, Woodward Canyon Winery 2007 Dierberg Estate Vineyard, Santa Maria Valley

2007 Reserve Cabernet Sauvignon, Walla Walla Valley, Leonetti Cellar 2008 Précis, Bernardus Winery, Arroyo Seco 2007 Sorella, Horse Heaven Hills, Andrew Will Winery 2007 Bernardus Winery, Monterey County 2007 Père de Famille, Cabernet Sauvignon, Columbia Valley, Betz Family Winery

2008 809 Clone, C. Donatiello Winery, Russian River Valley 2006 Grand Ciel, Cabernet Sauvignon, Red Mountain, DeLILLE Cellars

2008 Orsi Vineyard, C. Donatiello Winery, Russian River Valley

2006 Cabernet Sauvignon, Columbia Valley, Quilceda Creek Vintners

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Tracing A Legend The Inglenook Lineage & Gustave Niebaum

Pio Cesare Barolo Vertical: Classic and Single Vineyard Tasting Presented by Pio Boffa

Rubicon Estate is situated on the Rutherford bench, one of the most distinctive sites in Napa Valley and was founded as a wine estate by Gustave Niebaum in 1879. Over most of the next century, the estate changed hands several times and was broken up into several smaller parcels. Francis and Eleanor Coppola came upon the historic Inglenook property in their quest for a quaint summer home in 1975 and were able to systematically reunite the entire property by 1995. Since the days before prohibition, this vineyard has been producing legendary wines. This tasting shows stellar examples of Napa Valley wines that can trace their fruit source to the original Inglenook Vineyards – Rubicon Estate, Dominus Estate, Lail Vineyards and of course Inglenook. Four unique expressions, two different vintages, one man’s unwavering vision.

Pio Cesare has been producing wines for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts. At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery’s output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand.

ON THE PANEL: LARRY STONE MASTER SOMMELIER TOD MOSTERO DOMINUS RAJAT PARR MICHAEL MINA GROUP

Today, the estate is managed by Pio Boffa, great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world. Great strides have been made in quality, and single vineyard offerings have dazzled the wine press. Pio Boffa will present the following line up of Barolos for the small group of individuals fortunate enough to gain access to this tasting. ON THE PANEL: FRED DAME MASTER SOMMELIER JOSEPH SPELLMAN MASTER SOMMELIER ANDREA IMMER MASTER SOMMELIER BRUCE SCHOENFELD WINE & SPIRITS EDITOR, TRAVEL + LEISURE PIO BOFFA PIO CESARE

Rubicon Estate 2005 Barolo Ornato Rubicon Estate 2001 Barolo Ornato

Dominus Estate

2000 Barolo Ornato 1.5L

1998 Barolo Ornato

Dominus Estate

1998 Barbaresco Inglenook

1997 Barolo Ornato Inglenook 1990 Barolo 1.5L Lail Vineyards 1989 Barolo

Lail Vineyards

1982 Barolo

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California Cult Cabernet Bryant Family Vineyard

Chateau St. Jean Cinq Cépages Blending Seminar

Mark Aubert produces this iconic Cabernet Sauvignon and the current wait to be placed on a mailing list for this wine is more than 12 months. Situated high above Lake Hennessey, Bryant Family Vineyard is one of a handful of Napa Valley vineyards that can claim the moderating influence of a large body of water. Winds blow over the mountains from the west, are drawn down to and across the cool waters of Lake Hennessey and travel directly up a natural chute to the Bryant Family Vineyard. This breezeway makes the vineyard unique and enhances the quality of fruit as the winds cool the grapes on hot summer days. The uniqueness of the fruit is the basis for this special wine along with an outstanding winemaking team and brand new, gravity fed winery that was specifically designed and constructed for this vineyard.

Back by popular demand this seminar is getting to be a regular fixture. Do you have what it takes to be a great winemaker? 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.

ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE KIM BETO SOUTHERN WINE & SPIRITS SHELLEY LINDGREN A16 ROBERT SMITH MASTER SOMMELIER

ON THE PANEL: MARGO VAN STAAVEREN CHATEAU ST. JEAN MATT LANE FOSTER’S GROUP KIM BETO SOUTHERN WINE & SPIRITS

2006 Cabernet Sauvignon

1992 Cabernet Sauvignon 2006 Merlot 1993 Cabernet Sauvignon

2006 Cabernet Franc

1994 Cabernet Sauvignon

1995 Cabernet Sauvignon

2006 Malbec

2000 Cabernet Sauvignon 2006 Petit Verdot

2001 Cabernet Sauvignon 2006 Cinq Cépages 2002 Cabernet Sauvignon

2004 Cabernet Sauvignon

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Nickel & Nickel - Through the Vineyards

The Once and Future Wine of California

California’s early viticulture was practiced by Gold Rush pioneers in the 1850’s who intuited that European grapes of Mediterranean origin were ideal for the California environment. Over the next half-century of experimentation, especially well-adapted cultivars began to dominate, among them Zinfandel, Petit Sirah, Carignane, Alicante Bouché, Syrah and Grenache. These Mixed Black varieties produced California’s best, most distinctive wines, grown and made nowhere else in the world, the California spiritual and quality equivalent of Bordeaux, Chianti, or Châteauneuf-du-Pape. Today a new generation of winemakers has begun to appreciate the incredible quality and historic uniqueness of these California Originals as the once and future wine of California.

ON THE PANEL: BOB BEAUCHAMP LUXURY MARKET ADVISOR, DEPARTURES DARICE SPINELLI NICKEL & NICKEL LARRY MAGUIRE NICKEL & NICKEL SHELLEY LINDGREN A16 ROBERT SMITH MASTER SOMMELIER

Join the Godfather of Zin, Joel Peterson of Ravenswood Winery, and his vino-revolutionary son, Morgan Twain-Peterson of Bedrock Wine Company, as they host an extremely rare exploration and discussion of these exciting wines, featuring selections from California’s most historic vineyards, made by California’s most outstanding winemakers. ON THE PANEL: SHAYN BJORNHOLM MASTER SOMMELIER JOSEPH SPELLMAN MASTER SOMMELIER JOEL PETERSON RAVENSWOOD WINERY MORGAN PETERSON BEDROCK WINE COMPANY

2007 Dragonfly Vineyard, St. Helena

York Creek, MXB, 2007

2007 C.C. Ranch Vineyard, Rutherford

Elyse, Nero Misto, 2007 2007 State Ranch Vineyard, Yountville Ridge, Geyserville, 2007 2007 Tench Vineyard, Oakville Ravenswood, Belloni, 2007

2007 Branding Iron Vineyard, Oakville

Ravenswood, Icon, 2007

School House, Mescolanza, 2006

2007 John C. Sullenger Vineyard, Oakville

Bedrock Heirloom, 2008 2007 Martin Stelling Vineyard, Oakville Bedrock Lorenzo, 2008 2007 Kelham Vineyard, Oakville Bucklin Old Hill, 2006

2007 Rock Cairn Vineyard, Oakville

Marietta, Angeli Cuvée, 2005

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Domaine Serene - The Dirt On Oregon Pinot

Sine Qua Non Tasting by Manfred Krankl

Often used and misused, the term terroir speaks to many factors which influence the quality of the crop and thus the wine. We focus on one of these elements as we explore the wines of Domaine Serene and determine the effects of soil on these spectacular examples of Pinot Noirs. Renowned wine writer, Anthony Dias Blue, declared Domaine Serene the “Château Lafite of Oregon” and in the now legendary “Domaine Serene vs. Domaine de la Romanée-Conti” blind tasting, Domaine Serene bested the most sought after Pinot Noirs in France. Willamette Valley shares the same latitude as Burgundy in France but it takes a lot more than that to produce wine at this level. We conduct a tasting across three vineyards and three vintages to get the dirt on what makes these wines so concentrated, complex and elegant. ON THE PANEL: M. ELENI PAPADAKIS DOMAINE SERENE RAY ISLE SR. WINE EDITOR, FOOD & WINE MAGAZINE ANDREA IMMER MASTER SOMMELIER RAJAT PARR MICHAEL MINA GROUP

“…Sine Qua Non remains one of California’s most remarkable reference points of world-class wines.” Robert M. Parker, Jr., The Wine Advocate

We have no idea how Sine Qua Non’s (also known as SQN) Manfred Krankl manages to make spectacular wine from every grape that is lucky enough to make it to SQN’s sorting table. Many will tell you that Krankl is California’s most gifted winemaker. Certainly the man is a genius. With miniscule production, SQN wines are hard to come by and command premium pricing. But experience has taught us that when Krankl gets it right, and he almost always does, his wines have no equal. The performance through the years of SQN wines in various tastings confirms this view. For this tasting, Manfred Krankl has selected 7 selections from the Sine Qua Non wine cellar and will personally describe this wonderful art. ON THE PANEL: PETER GRANOFF MASTER SOMMELIER BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE MAGAZINE PATRICK COMISKEY WINE & SPIRITS MANFRED KRANKL SINE QUA NON

2006 Evenstad Reserve

2006 The Hoodoo Man 1997 Evenstad Reserve

2001 Albino 2006 Mark Bradford Vineyard

2005 Atlantis, Fe203-2a, 2b & 2c 1998 Mark Bradford Vineyard

2004 Into The Dark

2006 Grace Vineyard

2004 Ode to E

2004 Grace Vineyard

2006 Jerusalem Hill

2003 Papa

2002 Jerusalem Hill

2005 Mr. K, The Noble Man

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Explore To Kalon Vineyard, the Crown Jewel of Napa Valley, with Robert Mondavi Winery

Jorge Ordoñez - Garnacha! THE Spanish Grape

Today, Robert Mondavi Winery’s To Kalon Vineyard is the ideal site for growing Cabernet Sauvignon and Sauvignon Blanc grapes. Wines from the To Kalon Vineyard are expressive and complex with impeccable balance and structure well-suited to cellaring. This special tasting showcases a selection of the finest current vintages and library wines to come out of Napa Valley’s To Kalon Vineyard. Please join us in a rare exploration and discussion of this iconic vineyard and its unique terroir, hosted by Margrit Mondavi and Director of Winemaking for Robert Mondavi Winery, Genevieve Janssens. ON THE PANEL: ANDREA IMMER MASTER SOMMELIER RAY ISLE SR. WINE EDITOR, FOOD & WINE GENEVIEVE JANSSENS ROBERT MONDAVI WINERY MARGRIT BIEVER MONDAVI ROBERT MONDAVI WINERY

Join Jorge Ordoñez: A man who Robert Parker twice named Wine Personality of the Year and “one of the most influential people in wine in the past 20 years.” This human dynamo has been responsible for reinvigorating the excitement over Spanish wines around the world. His impressive portfolio of 130 wines from an astounding 40 wineries represents some of the best Spain has to offer. Join us as we take a tour through Spain tasting some of the most sought after Spanish wines with one of the most educated men on the subject, Mr. Jorge Ordoñez. ON THE PANEL: SARAH FLOYD MASTER SOMMELIER BOB BEAUCHAMP LUXURY MARKET ADVISOR, DEPARTURES JORGE ORDOÑEZ FINE ESTATES OF SPAIN

2009 Garnacha de Fuego, Bodegas Ateca, Garnacha, Calatayud

2008 Tres Picos, Bodegas Borsao, Garnacha, Campo de Borja 2007 Robert Mondavi Winery, Fumé Blanc, Reserve

2008 El Chaparral, Bodegas Nekeas, Garnacha, Navarra 2007 Robert Mondavi Winery, I Block Fumé Blanc 2008 Atteca, Bodegas Ateca, Garnacha, Calatayud 2001 Robert Mondavi Winery, Fumé Blanc, Reserve 2007 Atteca Armas, Bodegas Ateca, Garnacha, Calatayud 2000 Robert Mondavi Winery, I Block Fumé Blanc 2008 Can Blau, Celler Can Blau, Garnacha Cariñena Syrah, Montsant 1985 Robert Mondavi, Cabernet Sauvignon, Reserve 2007 Mas de Can Blau, Celler Can Blau, Garnacha Cariñena Syrah, Montsant

1995 Robert Mondavi Winery, Cabernet Sauvignon, Reserve 2007 Veraton, Bodegas Alto Moncayo, Garnacha, Campo de Borja

2000 Robert Mondavi Winery, Cabernet Sauvignon, Reserve

2007 Alto Moncayo, Bodegas Alto Moncayo, Garnacha, Campo de Borja

2006 Robert Mondavi Winery, Cabernet Sauvignon, Reserve

2007 Aquilon, Bodegas Alto Moncayo, Garnacha, Campo de Borja

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Sommelier Blind Tasting Around the World in Chardonnays

BOND - The Napa Valley’s Grand Crus

Beginning production in 1997, H. William “Bill” Harlan, founder of Harlan Estate, created the Bond Estates, in collaboration with winemaker Robert Levy and vineyard manager Mary Hall, with the intent to identify and produce wine from the “Grands Crus” of Napa Valley.

Bond produces terroir-specific Cabernet Sauvignon wines – Melbury from northeast of Rutherford, St. Eden from north of Oakville, Vecina from west of Oakville, Pluribus from west of Calistoga, and the blended sister-label, Matriarch. Each wine has a limited production of approximately 700 cases. Join Master Sommelier Paul Roberts, Director of Bond in this comprehensive tasting of the Bond wines. ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE ROBERT SMITH MASTER SOMMELIER

2006 Melbury, Rutherford

2006 Quella, St. Helena

2006 St. Eden, Oakville #3 2006 Vecina, Oakville

#4 2006 Pluribus, Spring Mountain

2005 Vecina, Oakville

2004 Vecina, Oakville #6 2002 Vecina, Oakville #7 2001 Vecina, Oakville

1999 Vecina, Oakville

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Domaine De La Romanée-Conti Échézeaux Retrospective Tasting

Sommelier Blind Tasting Around the World in Cabernets

What is it about the wines of Burgundy that makes them so popular? For many the question is academic and the answer is limited to the contents of their glass. Whether it is the Chardonnay or the Pinot Noir, Burgundy represents them in their truest form without the manipulative blending of so many other wines. We present the best of the best from Burgundy for this tasting conducted by arguably some of the greatest experts of the region.

If you thought the session featuring Chardonnays around the world was brilliant theatre. Sign up for round two as our experts turn their noses and palates to Cabernets around the globe. A blind tasting of wines from diverse regions will test the discerning senses of our experts as you join them in exploring the world of Cabernets. Is it easier to separate a Napa Valley Cabernet from its French cousin or the relative newcomer from South Africa? Take good notes as the investigation unfolds and clues are revealed…trench coat and slouch hat are optional. ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS JOSEPH SPELLMAN MASTER SOMMELIER LARRY STONE MASTER SOMMELIER EMILY WINES MASTER SOMMELIER SHAYN BJORNHOLM MASTER SOMMELIER #1

1978 DRC Échézeaux #2

1990 DRC Échézeaux #3 1997 DRC Échézeaux

#4 2000 DRC Échézeaux

#5 2002 DRC Échézeaux

#6 2005 DRC Échézeaux

#7 2006 DRC Échézeaux

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Lexus Presents an Interactive Seminar in Mixology

Gary2 - Franscioni & Pisoni

Here is another addition to our ever expanding repertoire. Amidst all the Cooking Demonstrations, Wine Seminars, Beer Lunches, where does one go to get a cocktail around here? The answer to that question is very specific, “Go to Ballroom East at The Inn at Spanish Bay. Make sure you enjoy one of the lunches before-hand you do not want to do this on an empty stomach!

A team of Master Mixologists will walk you through the intricacies of producing a perfect cocktail. This is not an event where you sit down and get a lecture on bartending. This is an interactive exploration of cocktails that requires spirited participation and of course tasting what you make. ON THE PANEL: CLAIRE SMITH MIXOLOGIST, BELVEDERE VODKA KEVIN PATRICIO MIXOLOGIST, PATRON SPIRITS COMPANY SISSY BIGGERS TV PERSONALITY

Belvedere 2007 Garys’ Vineyard, Roar Wines

2007 Garys’ Vineyard, Lucia Vineyards

2007 Pisoni Vineyard, Roar Wines Patron 2007 Estate, Pisoni Vineyards

2008 Garys’ Vineyard, Roar Wines

2008 Garys’ Vineyard, Lucia Vineyards Pyrat 2008 Pisoni Vineyard, Roar Wines

2008 Estate, Pisoni Vineyards

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Marqués De Murrieta Castillo Ygay Vertical Tasting

The 1990 First Growth Bordeauxs 20 Years Later

Presented by V. Dalmau Cebrian-Sagarriga, The Count Of Creixell Marqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852 in the world renowned Rioja region of Spain. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company. With a vision of innovation and respect for tradition, Marqués de Murrieta is rooted in strong, historical fundamentals that shape the vision and philosophy of this iconic Spanish brand. The winery is settled near the southern tip of the Rioja Alta in the middle of the beautiful Ygay Estate, a unique 300 hectare vineyard that guarantees complete control over the grape source of the wines and is the key to the quality and style of Marqués de Murrieta wines. V. Dalmau Cebrián-Sagarriga, Count of Creixell, will sit on the panel to discuss these spectacular wines. ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE ANDREA IMMER MASTER SOMMELIER V. DALMAU CEBRIAN-SAGARRIGA MARQUES DE MURRIETA ROBERT SMITH MASTER SOMMELIER

2001 Castillo Ygay, Rioja

The name of the seminar gives you all the information you could possibly want regarding this event. Just because the names are so wonderful to see in print and think about fondly, we have spelled them out; Château Lafite-Rothschild, Château Latour, Château Margaux, Château Haut-Brion and Château Mouton Rothschild. Just reading through that list of venerable wines that earned their stripes a long time ago and have held on to the excellence that made them eligible will send chills down the spine of any wine lover. We all know these wines will age for a long time but it’s fun to pull them out of a cellar after two decades to see how they are showing. Try them all along with some of their cousins to see if you agree with the decisions made more than 150 years ago. ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE PAUL ROBERTS MASTER SOMMELIER RAJAT PARR MICHAEL MINA GROUP

Château Lafite-Rothschild

2000 Castillo Ygay, Rioja Château Latour

1998 Castillo Ygay, Rioja Château Margaux

1995 Castillo Ygay, Rioja Château Haut-Brion 1989 Castillo Ygay, Rioja

Château Mouton Rothschild 1987 Castillo Ygay, Rioja

La Mission Haut-Brion

1978 Castillo Ygay, Rioja

1968 Castillo Ygay, Rioja

Château Cheval Blanc

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Krug: A Decadent Retrospective of the Legendary Champagne with Olivier Krug

Brut and Rosé - 30 Years of Vintage at Veuve Clicquot Champagne

Sunday of Pebble Beach Food & Wine means just one thing – Champagne. There are a lot of events to look forward to, but this year a few dozen individuals get a tasting of Krug. Since 1843, with unique singlemindedness and sense of purpose, the Krug family has proudly cultivated the markedly individual character of their exceptional champagne. Their’s is a living legend, a certain idea of excellence that has been quietly redefined through six generations without a break. Krug champagne is the culmination of painstaking care and unrivalled craftsmanship. The result is a taste that is instantly identifiable and utterly unforgettable – a breathtaking abundance of flavors, an extraordinary contrast of richness and power, freshness and finesse. Olivier Krug sits on the panel to speak of his family’s wines. This tasting of prestige cuvée makes waking up early worthwhile.

It is always a great time for bubbly! Pebble Beach Food & Wine marks Sunday morning as a time for just Champagne tastings Is 10 AM too early for the Veuve Clicquot Brut 2002, 1995, 1985 and 1980? What is the perfect time for The impeccable Rosé 2004, 1996, 1985 and 1978? There is one more featured vintage but you need to be there to find out which one. The story of Madame Clicquot and what she did to revolutionize the world of Champagne is well-known and Veuve Clicquot remains one of the most recognized Champagne houses on the planet. From the instantly recognizable orange label, many people simply ask for the Champagne with the orange label, to the Tete de Cuvee; La Grande Dame, their wines are sought out the world over. Dominique Demarville the Chef de Cave for the label will guide you through a taste through some of the best that Veuve Clicquot has to offer. This is a perfect way to start the day. You deserve it.

ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE OLIVIER KRUG KRUG EMILY WINES MASTER SOMMELIER PAUL ROBERTS MASTER SOMMELIER LARRY STONE MASTER SOMMELIER

1998 Clos Du Mesnil

ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE DOMINIQUE DEMARVILLE VEUVE CLICQUOT KIM BETO SOUTHERN WINE & SPIRITS ANDREA IMMER MASTER SOMMELIER JOSEPH SPELLMAN MASTER SOMMELIER

2002 Brut

1998 Vintage

1995 Brut

1985 Brut

Grand Cuvée

1980 Brut 1998 Vintage 2004 Rosé 1996 Vintage 1996 Rosé 1995 Vintage 1985 Rosé

1990 Vintage 1978 Rosé

1982 Vintage

Surprise Wine

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Events of Distinction

Pebble Beach Food & Wine 2009

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NORTHERN CALIFORNIA LOCATIONS

San Francisco 1635 Rollins Road Burlingame, Ca 94010 650.652.0300

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Napa / Sonoma 745 Skyway Court Napa, CA 94558 707.253.2332

Modesto / Fresno 4623 McHenry Avenue Modesto, CA 95356 209.524.1966

www.ClassicPartyRentals.com

The Broadest Selection The Best Quality The Most Experience

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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. ______________________________________________________________________________________________________ Arcadian Winery www.arcadianwinery.com Santa Rita Hills Appellation - Pinot Noir, Chardonnay & Syrah: Owner and winegrower Joe Davis’ approach to grape selection and winemaking has developed over 25 vintages. Davis applies traditional French production techniques to each varietal achieving a cellared complexity shared by the world’s finest wines. ______________________________________________________________________________________________________ Arnoux et Fils, Vacqueyras www.arnoux-vins.com Situated at the feet of the majestic ‘Dentelles de Montmirail’, the picturesque village of Vacqueyras is a favoured place where the various meridional vines, Syrah, Mourvèdre, Cincault, White Grenache and Clairette grow. The wines were given the rank of ‘Cru’ of the Cotes du Rhone wines thanks to the impetus of quality development in the vines since the XV century. ______________________________________________________________________________________________________ Baker Lane Vineyards www.bakerlanevineyards.com Baker Lane Vineyards is a winery about place. The wines are produced from vineyards situated on opposing slopes of a small north/south valley that is part of the Laguna de Santa Rosa watershed just outside of Sebastopol. ______________________________________________________________________________________________________

The Wineries Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Pebble Beach setting. Enhance your knowledge and joy of wine and spirits by tasting with the 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.

Barossa Jack In Barossa Jack, once again, Woodbridge has brought to market a ‘wine of value’ with exceptional quality through hand crafting and cutting yields per acre by half, if not more. Always the Maverick, it appears, once again, that Woodbridge has raised the bar by raising the standards for a wine priced under $20. ______________________________________________________________________________________________________ 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 In 1987 Michael Etzel and brother-in-law, Robert Parker, purchased a run-down pig farm on Ribbon Ridge and established Beaux Frères. Since the first vintage, the philosophy remains the same – to produce world class Pinot noir that captures the essence of the vineyard. ______________________________________________________________________________________________________

337 Wines Named for the French vine clone, 337 is an alluring expression of a California Cabernet Sauvignon with prestigious Bordeaux roots. The vines are cultivated for structure and flavor in the cobblestones of Lodi’s Clay Station Vineyard, making a wine that exudes seductive aromas of mocha and dark cherry. ______________________________________________________________________________________________________

Bergström Wines www.bergstromwines.com Since 1996 it has been the mission of the Bergstrom family to handcraft America’s greatest Pinot Noirs and Chardonnays from Oregon’s finest vineyards. With over 75 acres of estate holdings, perfectly positioned in four distinct appellations within the Willamette Valley. Bergstrom Winery crafts small lots of artisan farmed world class wines. ______________________________________________________________________________________________________

Abbazia di Novacella Located at 1,800 feet above sea level in the Isarco Valley of the Alto Adige region, Abbazia di Novacella is Italy’s northernmost winery specializing in cool-climate white wines, many of which are made from grapes of Germanic origin. The Abbey was founded in 1142 by the Augustinian order of monks. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Alpha Omega Winery www.aowinery.com Locatedin the historical Rutherford appellation, winemakers Jean Hoefliger and Michel Rolland combine their award winning techniques to handcraft elegant, approachable wines by blending the best of Old World and New World wine styles. This boutique winery’s rustic beauty, vineyards, fountains, and mountain views are as captivating as its wine. ______________________________________________________________________________________________________

Bernardus Winery www.bernardus.com Bernardus Winery is located along scenic Carmel Valley Road, in the heart of the village. Our Marinus Estate Bordeauxstyle red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc. For more about Bernardus please visit our website at www.bernardus.com. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Betz Family Winery www.betzfamilywinery.com Betz Family Winery: Since our first vintage in 1997 we’ve had a single goal of crafting compelling red wines with individual character, wines that reflect the vineyards our grapes come from and our dedication to them. Our winemaking focuses on the purity of the individual varieties and the vineyards they come from. We know every barrel. ______________________________________________________________________________________________________

Andrew Will Winery www.andrewwill.com Andrew Will was started in 1989 and is owned by Chris Camarda. The winery is named for Chris’ son Will and nephew Andrew. The focus of his winemaking is single estate blends which he believes makes the most attractive and complex wines. ______________________________________________________________________________________________________

Black Kite Cellars www.blackkitecellars.com We are a small, family-run winery specializing in block designated Pinot Noir from our own Kite’s Rest Vineyard located in Anderson Valley’s renowned “Deep End” district.

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.

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

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Blue Rock Vineyard www.bluerockvineyard.com Blue Rock Vineyard is an extraordinary, under-the-radar producer of small quantities of luxurious red wines that express their sense of place. Blue Rock wines are always made from grapes grown exclusively on the 100 acre Estate in Sonoma, Alexander Valley. The Blue Rock style is elegant, restrained and balanced rather than bold and extracted. ______________________________________________________________________________________________________

CADE Winery www.cadewinery.com CADE Winery is the latest project from PlumpJack Winery. With 21 acres (19 acres of Cabernet Sauvignon and 2 acres of Merlot), CADE will showcase the wines from this estate property. As harbingers of the land, CADE Winery is on track to be the first LEED (Leadership in Energy and Environmental Design) Gold Certified Estate Winery in Napa Valley. ______________________________________________________________________________________________________

Bodega Catena Zapata www.catenawines.com We at Catena Zapata have long believed that every wine begins in the vineyard. In this spirit we began, in 1983, a pioneering research project into the microclimates of Mendoza, Argentina. Through the planting of carefully selected clones in various vineyard sites, we were able to identify the ideal locations for our premium wine vineyards. ______________________________________________________________________________________________________

Cain Vineyard & Winery www.arcadianwinery.com Cain Vineyard & Winery is cradled in a spectacular bowl overlooking the Napa Valley from the crest of the Spring Mountain District. We are dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard sources, each has its own distinctive signature: Cain Cuvée, Cain Concept, and Cain Five. ______________________________________________________________________________________________________

Bodegas Baigorri www.bodegasbaigorri.com Bodegas Gaigorri bases its work on a value of quality and on the excellence of its products and services, applying research and develpment methods to its elaboration process and to the way it interacts with the environment. It is considered by critics and oenologists to be one of the most beautiful and complete wines of the Rioja Alavesa area. ______________________________________________________________________________________________________

Calera Wine Company www.calerawine.com Calera Wine Company, founded in 1975, specializes in the production of exceptional Pinot Noir, Chardonnay and Viognier. Calera’s mountainous, limestone-laden vineyards produce grapes of great depth and character. The seven-tiered gravity flow winery allows each wine to be crafted with the utmost care and the gentlest traditional methods. ______________________________________________________________________________________________________

Bodegas Marqués de Murrieta www.marquesdemurrieta.com Baker Lane Vineyards is a winery about place. The wines are produced from vineyards situated on opposing slopes of a small north/south valley that is part of the Laguna de Santa Rosa watershed just outside of Sebastopol. ______________________________________________________________________________________________________

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

Boekenoogen Vineyard & Winery www.boekenoogenwines.com Nestled atop the foothills in the heart of the Santa Lucia Highlands in Monterey County, California, lies family owned and operated Boekenoogen Vineyards and Winery. We are dedicated to creating exceptional limited production wines. We currently produce superior Pinot Noirs, Chardonnays, and Syrahs. Visit us online at www.boekenoogenwines.com. ______________________________________________________________________________________________________

Cantina Andrian www.andrianer-kellerei.it Cantina Andriano was founded in 1893 and was the first cooperative in Alto Adige. The wines are elegant with good ageing potential. In September 2006 Cantina Andriano was purchased by Cantina Terlano, but the Andriano wines are kept separate, as they have their distinct traits, terroir and history. ______________________________________________________________________________________________________

BOND Estate www.bondestates.com Our enduring vision at BOND is to create a portfolio of wines that are diverse in their geographic representation and “Grand Cru” in quality, all under the umbrella of one philosophy, one team, and one mark. Sourced from select hillside estates, the Cabernet Sauvignon-based wines of BOND vividly demonstrate the range of Napa Valley’s finest terroirs. ______________________________________________________________________________________________________

Cantina Valle Isarco www.cantinavalleisarco.it In the Valle Isarco, where glaciers meet the gentle hillside landscapes of the Mediterranean, grapes of remarkable quality are grown. Here, precious minerals and nutrients in the soil endow the wine with a truly characteristic flavor and bouquet. Observance of stringent quality standards and constant improvement of wine-making technique is our philosophy. ______________________________________________________________________________________________________

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

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.

Brazin Cellars www.brazinwine.com Brazin is where old and new worlds collide. Lodi, one of the oldest California wine growing regions, is now home to some of the newest wine making technology. The result is a Zinfandel that is so bold, so intense, that it is dangerously good. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Brewer-Clifton www.brewerclifton.com Brewer - Clifton focus solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir as voices of place. ______________________________________________________________________________________________________

Castel Sallegg www.castelsallegg.it Nestled between the majestic peaks of the Dolomite Alps, the area surrounding Lake Caldaro in the region of Alto Adige is an optimum wine producing zone. Amidst this tranquil Alpine valley lie the vineyards of Castel Sallegg, a company that possesses some of the most desirable sites on the western slopes of the lake, and in the village of Caldaro. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Bryant Family Vineyard www.bryantwines.com Situated high above Lake Hennessey, Bryant Family Vineyard is one of a handful of Napa Valley vineyards that can claim the moderating influence of a large body of water. Our goal simply remains to strive to produce the best wine from this extraordinary vineyard. ______________________________________________________________________________________________________

Champagne Delamotte www.salondelamotte.com Champagne Delamotte is a small producer of Champagne. Along with its “sister” winery Champagne Salon, Delamotte is part of the Laurent-Perrier group. In his publication The Wine Advocate, critic Robert M. Parker, Jr. has called Delamotte “one of the best buys in exquisitely crafted Champagne.” ______________________________________________________________________________________________________

Buty Winery www.butywinery.com Now 20 vintages deep into winemaking, 10 since their founding of Buty, Caleb and Nina are dedicated to creating blended white and red wines. Their family-owned estate and winery are located in the Walla Walla Valley. Their wines are comprised of 100% winemaking, 100% vineyard, and 100% terroir. ______________________________________________________________________________________________________

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

C. Donatiello Winery www.cdonatiello.com Sitting in the cradle of the Russian River, C. Donatiello enjoys one of the most preeminent settings for winemaking in the Russian River Valley. Come visit our beautiful estate, enjoy an indomitable wine tasting experience complete with unrivaled hospitality, and discover a distinctive expression of the Russian River Valley. ______________________________________________________________________________________________________

Champagne Krug www.krug.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.

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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. ______________________________________________________________________________________________________

Chateau Montelena www.montelena.com Chateau Montelena, the historic Napa Valley winery who’s Chardonnay won the famous 1976 Paris Tasting, is best known today for elegant, age-worthy Estate Cabernet Sauvignon. Jim Barrett purchased the winery in 1972 with the philosophy to “Make the Best, Period.” His son Bo, winemaker since 1982, is now Master Winemaker. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Château Mouton Rothschild www.bpdr.com Since 1933, Baron Philippe de Rothschild SA, located at Pauillac in the Médoc, has been motivated by a constant ambition: to make the world’s finest wines, the renowned Château Mouton Rothschild, Château Clerc Milon and Château d’Armailhac – or branded wines, like the famous Mouton Cadet. ______________________________________________________________________________________________________

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.

Château Saint-Cosme www.saintcosme.com Saint Cosme - located north to the village of Gigondas - is the most ancient estate in the region. Lying on the site of a GalloRoman villa which very probably already had its own vineyard, the estate’s existence in 1416 is attested by a document mentioning the granting by Jean de Chalon, Price of Orange, of “land for the planting of vines on the Saint Cosme slopes. ______________________________________________________________________________________________________

______________________________________________________________________________________________________ Champagne Veuve Clicquot www.veuve-clicquot.com Clicquot’s signature non-vintage Brut is loved all over the world for its crisp, full flavors, consistent quality and celebratory yellow label. This classical dry Champagne is a blend of two-thirds black grapes (Pinot Noir and Pinot Meunier) for body, balanced with one-third Chardonnay for elegance. It has a fine persistent sparkle and golden Champagne color. ______________________________________________________________________________________________________

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.

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Château d’Aquérial www.kobrandwineandspirits.com The qualities of climate and soil allied to a controlled vinification and experienced assembly of each variety make Tavel unique among rosés in intensity of color, body and bouquet. Château d’Aquéria is the quintessential Tavel, vibrant salmon-pink in color, with a penetrating fruit fragrance offset by floral notes. ______________________________________________________________________________________________________

Cherry Pie Super-Star winemaker Jayson Woodbridge that brought us Hundred Acre and Layer Cake has done it again. This one is partially barrel fermented, elegant and simply lovely. Great for food (but maybe not flaming curry and definitely not tofu), romance new and old and definitely for watching golf and old Bogart movies. ______________________________________________________________________________________________________

Château d’Esclans www.chateaudesclans.com Enchanted also by the Provence wich his father speaks of with emotion, Sacha Alexis Lichine becomes the owner of Chateau d’Esclans in 2006. Since that day, he hasn’t ceased to combine his talent and know-how to these magical terroirs, and has given a new dimension to Provence Rosé, making a unique assemblage of refinement and pleasure. ______________________________________________________________________________________________________

Chesebro Wines www.chesebrowines.com We are a small family winery in Carmel Valley. Our grapes are from vineyards we own in Monterey County. This connection to the land is an important part of our winemaking process. We strive to have all our wines express the grape variety, the growing region and the vineyard site. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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.’ ______________________________________________________________________________________________________

Château Haut Brion www.haut-brion.com With its very original structure, Château Haut-Brion white is completely different from the other dry white wines of the Bordeaux area. The unctuousness, the suavity and the apparent softness of the Sémillon are associated with the fruity freshness of the ripe Sauvignon. ______________________________________________________________________________________________________

Cliff Lede Vineyards www.cliffledevineyards.com Cliff Lede Vineyards encompasses sixty acres in the Stags Leap District of Napa Valley. Owner Cliff Lede, viticulturalist David Abreu, Winemaker Michelle Edwards, and winemaking consultant Michel Rolland have come together to form an unrivalled team, making the most of this remarkable property. The winery produces Sauvignon Blanc and Cabernet Sauvignon. ______________________________________________________________________________________________________

Chateau Julien Wine Estate 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 Apalta Winery www.casalapostolle.com Since its launch in 1997, Casa Lapostolle’s Clos Apalta has been causing quite a stir. Produced in limited quantities from fruit grown in Casa Lapostolle’s Apalta vineyard, a region increasingly dubbed the ‘Pomerol’ of Chile, this premium cuvée, a blend of Merlot, Carmenère and Cabernet Sauvignon, Petit Verdot, has won a number of awards and accolades. ______________________________________________________________________________________________________

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 expensive 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 Latour www.chateau-latour.com Located in the famous Medoc wine region, about 40 kilometers north-west of the city of Bordeaux, the vineyard of Château Latour belongs to the Pauillac appellation. The quality of its wine depends partly on the type of grape variety that is being used, but also on the exceptional combination of natural elements that constitutes its “Terroir.” ______________________________________________________________________________________________________

Continuum Estate www.continuumestate.com Continuum is a single wine, produced with clarity of focus at the highest quality level. A unique wine, it is a blend of Cabernet family varieties grown in the Napa Valley.

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. ______________________________________________________________________________________________________

Cortaccia Winery www.suedtiroler-weinstrasse.it From this sun terrace overlooking the Wine Road, the eye sweeps across the southern landscape characterised by vast vineyards and dotted with countless farmsteads and elegant residences, the homes of generations of wine growers.

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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. ______________________________________________________________________________________________________

Domaine Marius Delarche www.domainedelarche.fr 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. ______________________________________________________________________________________________________

Davis Family Vineyards www.davisfamilyvineyards.com 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 riendships ______________________________________________________________________________________________________

Domaine Montirius www.montirius.com Domaine Montirius is sizeable (80 acres) estate in Vacqueyras that is doing very fine work. They also own abundant acreage in other southern Rhone appellations, especially in Gigondas. Eric and Christine Saurel own 40 acres in Gigondas, all of which they farm biodynamically. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Deloach Vineyards www.deloachvineyards.com DeLoach Vineyards specializes in crafting terroir-driven Pinot Noir, Chardonnay and Zinfandel. We strongly believe in protecting the environment, and our estate vineyards and garden are both certified organic and biodynamic. ______________________________________________________________________________________________________

Domaine Thierry et Pascale www.matrot.com Our Philosophy states that a wine must be the reflection of its terroir and its vintage. The first step in preserving all of the different characteristics of our wines is to carry out careful and attentive work in the vineyards. W grow the vines with the greatest respect for the soils using organic manure and ploughing them. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Domaine Vacheron Domaine Vacheron is one of Sancerre’s elite properties, producing both white and red Sancerre wines of amazing purity and definition. The domaine has been completely transformed over to biodynamic farming with two young cousins, Jean-Laurent and Jean-Dominique Vacheron, at the helm. ______________________________________________________________________________________________________

Dierberg Estate Vineyard www.dierbergvineyard.com In 1997, Mary and Jim Dierberg planted the first vineyard near the town of Santa Maria. Seven years later, they planted a second vineyard in what is known as Drum Canyon, south of Santa Maria, in the Santa Rita Hills. Our coastal environment provides a combination of sunny days, maritime breezes and well drained soils, perfectly suited to cool climate viticulture. ______________________________________________________________________________________________________

Domaine Weinbach www.domaineweinbach.com The valley site amplifies the region’s sunny and dry semi-continental climate – autumns are long favoring a slow ripening of the grapes and the development of elegant and complex aromas. The great geological diversity of our terroirs allows us to cultivate the unique grape varieties of Alsace in their finest forms and expressions. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Dominus Estate www.dominusestate.com Dominus Estate is owned by Christian Moueix from Libourne, France. His goal, supported by the team at the winery, is to produce great wine representing the unique terroir of the Napanook vineyard. Our philosophy is very traditional—that is, in order to produce great wine we need the best possible grapes. Therefore, we concentrate our efforts in the vineyard. ______________________________________________________________________________________________________

Domaine Chandon www.chandon.com When our founders came to the Napa Valley from France and found the best vineyard land, they saw the unique climate and soil, and considered many grape varieties. Yet after much experimentation, they reconfirmed the superiority of Pinot Noir, Chardonnay, and Pinot Meunier, the traditional varietals of French Champagne. ______________________________________________________________________________________________________

Donkey & Goat www.adonkeyandgoat.com Donkey & Goat is a wife & husband owned and operated winery located in Berkeley California. Tracey and Jared Brandt are the “donkey and goat” behind these naturally made wines that are distinctive, soulful and truly represent the earth from which they come. ______________________________________________________________________________________________________

Domaine de Trinquevedel Made primarily from Grenache grapes this full bodied, savory rose has a lovely salmon color with sunset-orange highlights which shimmer in the glass as you swirl. The aromas are subtle yet inviting, you’ll find a melange of wild berry fruits, dried flowers and red currants swirling around your senses. ______________________________________________________________________________________________________

Dr. Loosen www.drloosen.com The Dr. Loosen estate has been the same family for over 200 years. When Ernst Loosen took over in 1988 he focused his efforts on producing bold, concentrated wines that clearly show their origin. The estate produces only Riesling from old, ungrafted vines in the insanely steep vineyards of the Middle Mosel. ______________________________________________________________________________________________________

Domaine des Carabiniers www.crulirac.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. ______________________________________________________________________________________________________

Duckhorn Vineyards www.duckhornvineyards.com The Duckhorn Wine Company family includes Duckhorn Vineyards, Paraduxx, Goldeneye and Migration. Careful grape selection, innovative winemaking techniques and a premium barrel-aging program are integral to Duckhorn Wine Company’s unwavering commitment to quality. ______________________________________________________________________________________________________

Domaine Drouhin www.domainedrouhin.com Domaine Drouhin has been on the viticultural cutting edge in Oregon since our first plantings, and we continue to set the pace. The 90 acres of hillside vineyards that ribbon our 225-acre estate are at the very heart of Domaine Drouhin wines. It is Philippe Drouhin’s vision & passion that drives our advances & improvements in winegrowing year after year. ______________________________________________________________________________________________________

Dusted Valley Vintners www.dustedvalley.com Dusted Valley is a rising star on the national wine scene and just named Washington Winery Of The Year. They are an estate focused winery producing cult status wines.

Domaine Faiveley www.bourgognes-faiveley.com Significantly more forward that Domaine Leflaive’s premier crus from 2007, this village wine is heady and distinctive. It has a refreshing, wintergreen-like mintiness to brighten the ripe fruit—ranging from nectarine to quince, ginger and honey. The flavors tessellate within a frame of acidity and a broader outline of oak, flawlessly structured. Decant this for roast veal.” ______________________________________________________________________________________________________

Dutton-Goldfield Winery www.duttongoldfield.com Grapegrower Steve Dutton and winemaker Dan Goldfield created Dutton-Goldfield Winery in 1998. Our mission is to produce world-class wines that display the brightness of fruit, complexity, structure and balance that are reflective of our cool coastal Russian River Valley home. ______________________________________________________________________________________________________

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.

Eberle Winery www.davisbynum.com Nestled on 60 rolling acres, Eberle Winery remains one of the longest privately owned wineries in Paso Robles with an annual production of 30,000 cases. Most wines produced are 100% varietal; offering proof that Gary’s motto is, “the wine in the bottle should taste like the grape on the vine.” ______________________________________________________________________________________________________

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Educated Guess www.rootsrundeep.com We use our knowledge, intuition, and years of experience to make the best possible decisions; however at the end of the day it still remains an Educated Guess. At Roots Run Deep we have done all of the guesswork for you, and produced the richest, ripest, and most complex wines you can buy for the money. So when you won’t settle for less, buy Educated Guess. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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.

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

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

Faust www.faustwine.com Faust Cabernet Sauvignon is a project by Agustin Huneeus, legendary vintner and owner of Napa Valley’s Quintessa estate. Faust blends Cabernet from Agustin’s vineyards in Napa Valley and neighbors from mountain and valley floor vineyards to capture the diversity of Napa Valley Cabernet in a big, lush wine—the epitome of Napa Valley Cabernet.. ______________________________________________________________________________________________________

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

Ferrari-Carano Vineyard and Winery www.dierbergvineyard.com Ferrari-Carano Vineyards and Winery is home to world-class wines, five acres of gardens and breathtaking vineyard views. Tasting Room/Enoteca open 10–5pm. Tours by appointment.

Hall Wines www.hallwines.com HALL St. Helena is proud to be California’s first Gold LEED® Certified winery! Owners Craig and Kathryn HALL operate two wineries, and six Estate vineyards. HALL employs organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending to fully extract the purity and quintessence of Napa Valley Cabernet Sauvignon. ______________________________________________________________________________________________________

______________________________________________________________________________________________________ Figge Cellars www.figgecellars.com Figge Cellars is a boutique winery producing single vineyard, small lot wines in Monterey, CA. Figge grows Chardonnay, Pinot Noir and Syrah grapes to produce 5 wines and 1,800 cases each season. ______________________________________________________________________________________________________

Hamilton Russell Vineyards www.chesebrowines.com The most southerly wine estate in Africa and the closest to the sea, it is located in the cool, maritime Walker Bay wine appellation, in a beautiful valley behind the old fishing village of Hermanus. The estate specializes in producing highly individual, terroir driven Pinot Noir and Chardonnay, which are widely regarded as the best in South Africa. ______________________________________________________________________________________________________

Fink Family Vineyard www.mirabelgroup.com David Fink of L’Auberge Carmel and Cantinetta Luca fame has announced the Fink Family Vineyard’s first-ever, estategrown Pinot Noir. Planted in 2000 in Carmel Valley, the vines are comprised of 10 clones of Pinot Noir and an old Macwood clone from Chalone. Tasting notes reflect fresh acidity, juicy dark cherries and some spiciness. ______________________________________________________________________________________________________

Hanzell Vineyards www.hanzell.com Founded in 1953, Hanzell Vineyards, located on the steep southern slopes of the Mayacamas Range, is an iconic producer of age-worthy Chardonnay and Pinot Noir in the Grand Cru tradition. The de Brye family continues to honor this tradition in absolute commitment to quality with deep respect for this distinctive terroir. ______________________________________________________________________________________________________

Fonseca Porto www.fonseca.pt In no Port house is the inherited tradition of winemaking skill and knowledge more evident than at Fonseca Guimaraens, where the wines have been made by the same family since its foundation in 1822. The Fonseca Guimaraens house style is one of richness and warmth, with a lush fruit intensity and a structure of both dimension and finesse. ______________________________________________________________________________________________________

Hartford Family Winery www.hartfordwines.com Hartford Family Winery is a highly acclaimed family owned artisan winery located just fifteen miles from the cooling breezes of the Pacific Ocean in the Russian River Valley. The winery specializes in single-vineyard Pinot Noir, Chardonnay and old vine Zinfandel. ______________________________________________________________________________________________________

Freeman Vineyard & Winery www.freemanwinery.com Since being founded in 2001 by Ken and Akiko Freeman, Freeman Vineyard & Winery has developed a cult-like following within the wine community, emerging as one of California’s most-acclaimed boutique wineries. Located in the Russian River Valley, the winery is recognized for crafting elegant cool-climate Pinot Noir and Chardonnay in a Burgundian style. ______________________________________________________________________________________________________

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.

Frei Brothers Reserve www.freibrothers.com Frei Brothers Reserve wines are crafted to reveal the personality of the land and bring out the natural expression of the fruit by sourcing grapes from the right growing region for each wine.

Hedges Family Estate www.hedgesfamilyestate.com Tom and Anne-Marie Hedges grow wine on the terroir of the Red Mountain AVA, WA. The goal: Display this geography as elegantly as possible, concentrating on purity over modernity.

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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. ______________________________________________________________________________________________________

Heitz Cellar www.heitzcellar.com Since 1961, the Heitz family has produced a remarkable portfolio of wines, highlighted by internationally acclaimed Cabernets. The second generation continues to polish that legacy, producing wines that are celebrated for quality and purity. Heitz’ vineyards are farmed sustainably and organically to preserve the rich winemaking heritage of the Napa Valley. ______________________________________________________________________________________________________

Gemstone Vineyard www.gemstonewine.com Gemstone Vineyard’s name came naturally as Suzie and Paul Frank discovered the Paul and Suzie Frank’s Gemstone Vineyard is located on very rocky soil, and produces very low yields of high intensity grapes. Located in the Yountville hills, the property is planted with Cabernet Sauvignon, Petit Verdot, Cabernet Franc, and Merlot. ______________________________________________________________________________________________________

Heller Estate www.hellerestate.com Heller Estate pioneered the Carmel Valley viticultural area and is now celebrating 42 years of making great wine. All of the vines are estate grown and bottled. Fed by underground springs, the essentially dry-farmed, certified organically grown grapes result in premium wines that are exceptionally age worthy. ______________________________________________________________________________________________________

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.

Hentley Farm Wines www.hentleyfarm.com.au Set amongst rolling hills on the banks of Greenock Creek in the Barossa Valley South Australia. Hentley Farm is a boutique single estate vineyard that produces distinctive wines reflective of the exceptional site. Our rich, elegant and subtle wines have been recognised by the world’s most renowned wine critics. ______________________________________________________________________________________________________

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Hestan Vineyards www.hestan.com Hestan Vineyards is a family-owned estate with 41 low-yielding acres of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec planted on the eastern slopes of Napa Valley. From opulent to elegantly finessed, each of our wines pays homage to the artistic interplay between our vineyard’s diverse terroir and our winemakers’ stylistic interpretation. ______________________________________________________________________________________________________

Joseph Carr Wine www.josephcarrwine.com Applying 25 years of knowledge, experience, and professional relationships in the wine business, Joseph Carr launched his winery in 2005 in the vein of a traditional French négociant, working with small estate wine growers and fellow winemakers to produce “luxury value” wines in both Bordeaux and Burgundy varietals. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Hope Family Wines www.treana.com The Hope family has been growing grapes in Paso Robles for more than thirty years. Today, as Hope Family Wines, we will continue to produce delicious wines that are made in the vineyard. Our current portfolio consists of Treana, Liberty School, Austin Hope, and Candor. ______________________________________________________________________________________________________

Joullian Vineyards www.joullian.com Joullian Vineyards was founded in 1982 by the Joullian and Sias families with the goal of producing estate-crafted wines with complexity, finesse and ageability, specializing in Estate-produced Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah and Zinfandel. Chardonnay is produced from select cool-climate Monterey County vineyards. ______________________________________________________________________________________________________

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! ______________________________________________________________________________________________________

Joyce Vineyards www.joycevineyards.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. ______________________________________________________________________________________________________

Illumination www.illuminationwine.com Intrigued with making a white wine from Quintessa, Agustin Huneeus planted a small plot of Sauvignon Blanc at the estate in 2002. Illumination first emanated from this little vineyard, its rays penetrating the palates of sommeliers, friends and guests who requested it for their own cellars. He now shares this limited production wine with kindred spirits seeking illumination. ______________________________________________________________________________________________________

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

Inception Wines

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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. ______________________________________________________________________________________________________

Inglenook Vineyards and Winery www.inglenook.com Inglenook Wines, always the right choice for 150 years. And counting. The Inglenook heritage had its beginnings in the Napa Valley over 150 years ago. That’s why every time you pour a glass of Inglenook, you’ll taste the crisp, wellbalanced wines you’ve come to know and love. ______________________________________________________________________________________________________

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! . ______________________________________________________________________________________________________

Inman Family Wines www.inmanfamilywines.com Inman Family creates small lots of Pinot Gris and Pinot Noir in Sonoma County’s Russian River Valley. The estate wines reflect the unique imprint of their organically farmed Olivet Grange Vineyard and a commitment to sensitive farming, natural winemaking and environmentally responsible business practices. ______________________________________________________________________________________________________

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.

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

JAQK Cellars jaqkcellars.com From acclaimed Napa Valley winemaker Craig MacLean (formerly of Cain Vineyards & Spring Mountain), JAQK Cellars is a new wine company dedicated to producing distinctive wines with playful packages. ______________________________________________________________________________________________________

La Ferme des Sept Lunes La Ferme des Sept Lunes situated in Saint Joseph between Vienne and Valence was founded by the grandfather of the current proprietor Jean Delobre in 1984. From then, the estate has grown vines, apricot trees, and grains. Acre by acre, they converted to organic agriculture and biodynamic vineyard management. ______________________________________________________________________________________________________

Jocelyn Lonen Winery www.jocelynwines.com Jocelyn Wines is a small family owned winery based in the Napa Valley and dedicated to producing ultra-premium wines, including Napa Valley Cabernet Sauvignon, Russian River Chardonnay, and Napa Valley Zinfandel Port. The winery is family-owned and managed by Brandi Jocelyn Pack who is furthering the vision of her late father/founder, Lonen Curtis. ______________________________________________________________________________________________________

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

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. ______________________________________________________________________________________________________

Lail Vineyards www.lail-vineyards.com Crafting exquisite wines is our family’s greatest passion. For over 130 years, our quest for perfection and our spirit of discovery have cultivated some of the most treasured wines around the world. Each delicious blend is designed to make your occasions more radiant by enhancing the flavors and conversations. Lail Vineyards wines are a gift from our family to yours. ______________________________________________________________________________________________________

Jorge Ordoñez Wines Renowned wine critic Robert Parker has called Jorge Ordonez one of the most influential wine personalities in America, because of his commitment to finding the finest small bodegas in Spain, helping them to perfect their wines and introducing them here in the U.S., often to rave reviews. ______________________________________________________________________________________________________

LaMarca This Prosecco has a bouquet with flavors of flowers and wil apple. This taste is elegant, dry, clean, and well balanced. It is served as aperitif and it pairs well with fish dishes, tropical fruit and light dessert.

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Landy Family Vineyards www.landyvineyards.com Landy Family Vineyard’s hillside vineyard in the Russian River Valley enjoys varied growing elevations and diverse soils. Our handcrafted wines capture the true expression and rich flavor of our unique Estate vineyards.

THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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McIntyre Vineyards www.mcintyrevineyards.com Through three decades, Steve McIntyre has owned and farmed one of the Santa Lucia Highlands’ original vineyards, boasting some of the district’s first Pinot Noir plantings from 1973. McIntyre helped “write the book” on sustainable winegrowing, being one of the first to be certified by C.C.V.T. ______________________________________________________________________________________________________

Layer Cake www.layercakewine.com 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. ______________________________________________________________________________________________________

Meteor Vineyard www.meteorvineyard.com Meteor Vineyard is the confluence of an extraordinary Cabernet vineyard in the southeast corner of Napa Valley, the entrepreneurial vision of internet pioneer Barry Schuler and wife Tracy, and the consummate winemaking talents of Bill and Dawnine Dyer. ______________________________________________________________________________________________________

Leonetti Cellar www.leonetticellar.com Founded in 1977 by Gary and Nancy Figgins, Leonetti Cellar is the oldest winery in the Walla Walla Valley. Three decades later, with son Chris Figgins at the helm, Leonetti maintains absolute dedication to no-compromise winemaking in their quest to craft the finest Cabernet Sauvignon, Merlot, and Sangiovese in the world. ______________________________________________________________________________________________________

Meyer Family Cellars www.meyerfamilycellars.com Meyer Family Cellars is a small, family-owned winery situated in the picturesque Yorkville Highlands of Mendocino County. At once a leading artisanal winery in one of California’s emerging viticultural areas, Meyer Family Cellars blends establishing this new Appellation with the legacy of Silver Oak Cellars. ______________________________________________________________________________________________________

Littorai Wines www.littorai.com Founded in 1993 by Heidi and Ted Lemon, Littorai produces vineyard designated chardonnay and pinot noir wines from western Sonoma and western Mendocino Counties. Littorai fashions wines of elegance, length and finesse, which gain in complexity as they age and which are uniquely suited for dining and for great cuisine. ______________________________________________________________________________________________________

Michaud Vineyard www.michaudvineyard.com Michaud is a small family owned vineyard. Estate grown Chardonnay, Marsanne, Pinot Blanc, Pinot Noir, Sangiovese and Syrah are produced in small quantities. Bright sun, dramatic temperature variation, granite/limestone soil and carefully selected vines produce wines of vivid flavor and complex character that reflect the special nature of this vineyard. ______________________________________________________________________________________________________

Lloyd Cellars www.lloydcellars.com loyd Chardonnay is an unabashed California Chardonnay. Aromatics of pineapple, vanilla, and tropical fruit jump out of the glass. A rich mouthfeel balanced with just enough acidity allow the wine to disappear quickly, leaving you waiting for the next taste… enjoy! ______________________________________________________________________________________________________

Minassian-Young Vineyards www.minassianyoung.com Minassian-Young Vineyards is a dry-farmed vineyard on west-side Paso Robles. Wines are produced consistently, where differences arise from environmental factors, ensuring every vintage is representative of the terroir of each vineyard. ______________________________________________________________________________________________________

Loredona Wines www.loredonawine.com Crafted from our vineyards located in the best growing regions throughout California, Loredona wines are a true reflection of the land on which they are grown. Our Riesling and Pinot Grigio embody the sun, wind, fog, and soils of Monterey’s San Bernabe Vineyard, and our Viognier captures the warmth and cooling breezes of our Lodi Clay Station Vineyard. ______________________________________________________________________________________________________

Miner Family Vineyards www.minerwines.com Founded in 1998 by Dave and Emily Miner, this family-run winery on the eastern hills of Oakville makes nearly two dozen unique bottlings using fruit from Napa Valley and select California vineyards. Winemaker Gary Brookman crafts reserve style wines that reflect the pure clarity of the varietal while capturing the essence of each vineyard and vintage. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Mollydooker Wines www.mollydookerwines.com Since we created Mollydooker in 2005, we feel as though we’ve been travelling down an Enchanted Path. With five 99 point WA scores and the Carnival of Love receiving two consecutive WS Top Ten Wine in the World rankings, we feel blessed that we are able to pursue our passion, and share it with you. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Morgan Winery www.morganwinery.com Now in its 27th year, Morgan Winery is a family owned and operated business. Winegrower Dan Lee and winemaker Gianni Abate collaborate to craft wines which elegantly express the terroir from Morgan’s organically grown Double L Vineyard and select vineyards in the Santa Lucia Highlands and northern Monterey appellations. ______________________________________________________________________________________________________

MacMurray Ranch www.macmurrayranch.com In the heart of the Russian River Valley, the stunning MacMurray Ranch, previously owned by actor Fred MacMurray, produces elegant Pinot Noir crafted with care by acclaimed winemaker Susan Doyle. ______________________________________________________________________________________________________

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 low-intervention winemaking techniques produce powerful yet refined wines.. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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

Maison Frédéric Magnien www.frederic-magnien.com Frédéric Magnien produces some of the greatest Burgundy wines: “Grands crus” and “premiers crus” from the Côte de Nuits (Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vosne-Romanée, Nuits-Saint-Georges) and from the Côte de Beaune (Chassagne-Montrachet, Puligny-Montrachet, Corton Charlemagne, Meursault). ______________________________________________________________________________________________________

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

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.

North Berkeley Imports www.northberkeleyimports.com North Berkeley is a full-service retailer and importer that specializes in fine wines from France, Italy and Chile. We work very closely with wine producers, who in general are small, artisanal wineries that bottle to our strict quality specifications. We offer artisanal wines to retail and wholesale customers across the U.S., and can ship where state laws allow. ______________________________________________________________________________________________________

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

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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.

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. ______________________________________________________________________________________________________

Peter Michael Winery www.petermichaelwinery.com In 1982 Sir Peter and Lady Michael founded the Peter Michael Winery on 630 acres of rocky volcanic ridges that form the western face of Mount St. Helena in Knights Valley, Sonoma County, California. From the beginning, the Michael Family has dedicated the estate to the credo: “mountain vineyards, classical winemaking, limited production.” ______________________________________________________________________________________________________

Owen Roe Winery www.owenroe.com We believe that great wine is fundamentally tied to fabulous fruit. So spending time in the vineyard with careful attention to soil, weather conditions and plant physiology is some of the most important ‘winemaking’ work we do. This allows us to harvest fruit at it’s delicate peak of aromatic development, while maintaining our characteristic balanced pH and high acidity. ______________________________________________________________________________________________________

Pfendler Vineyards www.pfendlervineyards.com Pfendler Vineyards, founded in 2007 by Kimberly Pfendler, produces Pinot Noir and Chardonnay from four family-owned vineyards in the Petaluma Gap. Winemaker Greg Bjornstad believes great wine is inextricably linked to the vineyard. He strives to express each of the Pfendler vineyards’ unique site characteristics through elegantly complex wines. ______________________________________________________________________________________________________

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.

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. ______________________________________________________________________________________________________

______________________________________________________________________________________________________ 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.

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Pio Cesare www.piocesare.it For five generations, the Pio Cesare family has been producing traditional Piemontese wines in its ancient cellars, located in the center of the town of Alba.. The cellars walls date back to the Roman Empire period , 50 B.C. Recently, significant investments have been made to rebuild and restructure the cellars and the winery’s facilities. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

PlumpJack Winery www.plumpjack.com Located on the eastern side of the Oakville appellation in Napa Valley, PlumpJack Winery has been producing hand crafted wines since 1995. On the forefront of winemaking technology, PlumpJack Winery has been an industry leader with the introduction of screw caps on the highly sought after PlumpJack Reserve Cabernet Sauvignon and Reserve Chardonnay. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Premium Port Wines www.premiumport.com Premium Port Wines, Inc. is the North American importer for the Symington Family Estates of Portugal and the only specialized importer of Port, Madeira and Douro DOC table wine in the United States. Symington Family Estates is the oldest family owned Port shipper and the largest land holders of Port vineyards in the Douro Valley, with over 4400 acres. ______________________________________________________________________________________________________

Parr Selection www.parrselection.com The basic idea behind Parr Selection is astonishingly simple—to create balanced wines from soils that harmonize, rather than compete with, the various components of a meal. We believe in traditional methods yet also champion innovation and creativity. That is, we are students of Old World wines, but believe in the viability of New World terroir. ______________________________________________________________________________________________________

Pruett Vineyards On an eastern slope, just above the American River Gorge, the rich, mineral laced volcanic soil meets the slow and easy stride of Champion Race Car Driver Scott Pruett. It is here that Scott, his wife Judy, and their family, grow and harvest the finest fruit, creating small lot, handcrafted wines. Welcome to Pruett Vineyard. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Quilceda Creek Vintners www.quilcedacreek.com Quilceda Creek is dedicated exclusively to the production of world-class Washington State Cabernet Sauvignon. Founded in 1979, Quilceda Creek has had an unbroken string of highly-rated vintages that has led Robert Parker Jr. to name it Washington State’s premier Cabernet Sauvignon producer. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Quintessa www.quintessa.com Quintessa is a 280-acre biodynamic vineyard estate and winery in Rutherford, Napa Valley. Quintessa produces one wine, a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot from the vineyards planted at the property. The winery is open for tours and tastings daily by appointment, call 707-967-1601 to schedule a private tour. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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.

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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. ______________________________________________________________________________________________________

Schweiger Vineyards www.schweigervineyards.com Schweiger Vineyards in the Napa Valley located on Spring Mountain uses sustainable farming, land and business practices to produce ultra premium wines such as Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and our flagship wine, a unique red blend, Dedication™. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Segura Viudas www.seguraviudasusa.com From the renowned cava region in Spain comes sparkling wines that reflect the history of the Segura Viudas estate and the passionate winemaking of the Ferrer family. Hand-crafting cava according to traditions begun over 100 years ago, is one of Spain’s premier sparkling wine houses, renowned for its artisan cavas made in the traditional method. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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!” ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Silverado Vineyards www.silveradovineyards.com For three decades, our family has been making wines from our estate. Whether you are a long time collector of Silverado Vineyards or just discovering us, we hope you always find our wines to be delicious expressions of our vineyards. And we hope you will visit us here in the Napa Valley. You are always welcome. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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

Sine Qua Non Sine Qua Non is a California cult winery known for its Rhône style blends, a tendency to avoid repetition, and a very limited production of wine that is highly difficult to obtain. The mailing list for SQN winery is in such demand, the wait time to be added can take more than 5 years. The winery is located in Ventura County, within the Central Coast AVA. ______________________________________________________________________________________________________

Rosati Family Winery www.rosatifamilywines.com Our 100% Estate Grown Cabernet Sauvignon traces back to Ridge Vineyards. In 1987, Jimsomare Ranch budwood was transplanted at 1,000 feet overlooking the Russian River within our southern Mendocino Ranch. Zelma Long, Consulting Winemaker, maximizes our vines. Balancing tannins and brix-she creates a seductive, ruby-red, old world Cabernet. ______________________________________________________________________________________________________

Skipstone www.skipstoneranch.com At Skipstone, we spare no effort in creating the best possible wine from our organic estate vineyard. We will only use the finest lots each vintage has to offer to ensure consistency in quality while paying tribute to our world-class winegrowing site. We have listened to our vineyard and in turn aspire to the perfect expression of Skipstone in each bottle. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Soter Vineyards www.sotervineyards.com Industry luminary, Tony Soter, has settled in the Yamhill-Carlton District of Oregon’s Willamette Valley to focus his winegrowing talents on the elusive Pinot Noir grape. The goal is simple: world-class, sustainably produced Pinot Noir that faithfully represents the inherent purity and delicacy that typify the wines originating from Soter’s Mineral Springs Ranch. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Rubicon Estate www.rubiconestate.com In 1975 Francis and Eleanor Coppola purchased the best of the vineyard land on the historic Inglenook Estate. In 1995, when the chateau and vineyard surrounding it came up for sale, the Coppolas were able to reunite the legendary winery. They have since restored the winemaking facility inside the Chateau and completed extensive underground caves for aging wine. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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.

Stags’ Leap Winery 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. ______________________________________________________________________________________________________

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Starlane Vineyard www.starlanevineyard.com Located at the far eastern end of the Santa Ynez Valley, it is both the warmest and the highest elevation vineyard in the appellation. Backing up to the lower slopes of the San Rafael Mountains, which loom high above the ranch, Star Lane unfolds itself in its own pristine valley, contributing a unique element to the resulting wines. ______________________________________________________________________________________________________

Trione Vineyards and Winery www.trionewinery.com For over three decades, the Trione family has raised premium grapes that have been the foundation of many awardwinning wines. Now we bring our grapes to you in wines bottled under our own label, Trione Vineyards & Winery.

Steelhead Vineyards www.steelheadwine.com Steelhead, the first wine brand dedicated to fisheries conservation. A portion of the proceeds from every bottle of Steelhead Dry Creek Valley Zinfandel and Steelhead Dry Creek Valley Sauvignon Blanc sold help fund TU’s creek restoration projects. Enjoy these delicious wines and raise your glass to healthier creeks throughout North America! ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Vidal-Fleury www.vidal-fleury.com J. Vidal-Fleury was founded in 1781 making it the Rhône Valley’s oldest, continuously operating winery, grower and negociant. Since the beginning Vidal-Fleury has strived to produce a high quality range of wines which show individuality and the typicity of the different Rhone appellations. They produce a full range of white, rose, red and dessert wines. ______________________________________________________________________________________________________

Storybook Mountain Vineyards www.storybookwines.com orybook Mountain has established a world-wide reputation for the consistently high quality of its wines. The Zinfandel tradition began at Storybook Mountain in the early 1880s when its red clay-loam hillsides in the Mayacamas Range were first planted to this varietal. Here, an ideal match of terroir and grape allows Zinfandel to show its true potential. ______________________________________________________________________________________________________

Vineyard 29 www.vineyard29.com Since the release of our first vintage, we have been determined to produce the best wines we can, reflecting all the beauty and quality of this special place on earth. We rely on unmatched vineyard sites and classic winemaking techniques to create our 29 Estate, Aida Estate and CRU wines. Each of our wines are hand-crafted in small lots in St. Helena. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Vineyard 7 & 8 www.vineyard7and8.com Winemaker Luc Morlet oversees a handcrafted process that includes careful hand sorting of the fruit and whole-berry fermentations to produce wines that show a true sense of place. Vineyard 7 & 8 produces around 1,800 cases a year of both Cabernet Sauvignon and Chardonnay from vines planted on their estate. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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 Winery www.testarossa.com Testarossa Winery is owned and operated by Rob & Diana Jensen. Founded in 1993, Testarossa produces its wines at the historic Novitiate winery built in 1888 by the Jesuit fathers in the hills overlooking Los Gatos, California. Testarossa sources fruit from many outstanding vineyards in both Monterey and Santa Barbara Counties. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Thomas George Estates www.thomasgeorgeestates.com Thomas George Estates Winery located in the Russian River produces Estate Pinot Noir and Chardonnay, augmented by small lots of Viognier and Zinfandel made at our reinvigorated historical winery on Westside Road. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Tokaj Classic Winery www.tokaj-classic.com Tokaj Classic, which is owned by three classical musicians, András Bruhács and two German partners, is now ten years old. It is situated in the town of Mád and has eight hectares of grand cru vineyards in the Kiraly and Betsek areas, which are planted with Furmint and Hárslevelü, with some Yellow Muscat planted elsewhere. ______________________________________________________________________________________________________

Wilson Daniels www.wilsondaniels.com Founded in 1978, Wilson Daniels Ltd. is a family-owned, fully integrated sales and marketing company representing a highly selective portfolio of the world’s most prestigious wine properties. The company provides professional services to preeminent wineries in California and Oregon, France, Italy, Hungary, New Zealand, Spain and Australia. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

Woodward Canyon www.woodwardcanyon.com Located in the Walla Walla Valley appellation of Washington State, Woodward Canyon Winery was started in 1981 by Rick Small and his wife, Darcey Fugman-Small. Since that time, the winery has consistently produced premium, awardwinning Cabernet Sauvignons and Merlots as well as Chardonnays. ______________________________________________________________________________________________________

Torii Mor Winery www.toriimorwinery.com Torii Mor was founded in 1993 by Donald Olson, MD, who remains the owner to this day with his wife, Margie. Premium Pinot noir production along with Pinot gris and Pinot blanc are the focus of Winemaker Jacques Tardy. Total production is 17,000 cases, being distributed in the United States, Japan, and British Columbia, Canada. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

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. ______________________________________________________________________________________________________

ZD Wines www.zdwines.com Using a multi-pronged approach to organic farming since the early 1980’s, ZD Wines embraces biodiversity, solar power, and chemical alternatives in the pursuit of great tasting wines. The Estate Vineyards in Rutherford and Carneros are both organically farmed and certified by the CCOF. ______________________________________________________________________________________________________

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

The Sommeliers A special thank you to our participating sommeliers who protect us, our friends, and our loved ones from bad wine.

Gillian Kim Patrick Shayn Beccy Corey Tony Andy Rebecca Pete Mary Richard Fred Nelson Jillian Paul Marita Pat Hayden Sara Dan Paul Andrea Michelle Randy Peter Christian Carl Alicia Jimmy Peter Garth Andrea Helen Kurt Sarah Dennis Jennifer Jake Nicole Seth Andrew Catherine Paul Ray

Balance Beto Bickford Bjornholm, MS Breeze Bunnewith Cha Chabot Chapa Cheroske Christie Compton Dame, MS Daquip Dowler Einbund Esteva Farrell Felice Floyd, MS Fredman Fried Fulton Garber Goodman Granoff, MS Groon Grubbs Hahn Hayes Heirs Hodgdon Immer, MS Johannesen Johnson Kabat Kelly Knowles Kosseff Kosta Kunin Lamont Larsen Lato Lemaire

Sonoma, CA San Francisco, CA New York, NY Seattle, WA San Francisco, CA Boston, MA San Francisco BWalland, TN San Francisco, CA Aspen, CO Chicago, IL CBoulder, CO San Francisco, CA Seattle, WA Monterey, CA San Francisco, CA San Francisco Norfolk, VA New York, NY San Francisco, CA Malibu, CA Park City, UT Salem, OR Los Angeles, CA Portland, OR Napa, CA New York, NY San Francisco, CA Big Sur, CA Napa, CA Carmel, CA Napa, CA Rutherford, CA Los Angeles, CA Newberg, OR Pacific Grove, CA Napa, CA Phoenix, AZ Seattle, WA San Francisco, CA Santa Barbara, CA Carmel, CA Napa Valley, CA Santa Maria, CA Monterey, CA

Seth Joseph Shelley David Dana Peter Michael Doug Vilma Terry Chris Alexandra Jeff Michael Brad Daniel Greg Adam Rajat Daniel Graham Eric Charles Paul Jesse Toby Byron Lars Natalie John Amanda Dawn Robert Joseph Larry Alicia Scott Joe Erin Tim Emily Molly Debbie

Liebman Linder, MS Lindgren Lusby Manison Marantette Marcy Marello Mazaite McNeese Miller Montreal Moore Nelson Nugent O’Brien O’Byrne Olthof Parr Pilkey Pressley Renaud Rizzo Roberts, MS Rodriguez Rowland-Jones Rudolph Ryssdal Sigafoos Slamon Smeltz Smith Smith, MS Spellman, MS Stone, MS Towns-Franken Tracy Vaccaro Wade Ward Wines, MS Wismeier Zachareas

New York, NY Seattle, WA San Francisco, CA Seattle, WA San Francisco, CA Chicago, IL Big Sur, CA Chicago, IL Aspen, CO Chicago, IL Los Angeles, CA Carmel, CA Portland, OR New York, NY Cambridge, MA Sausalito, CA Santa Fe, NM Monetery, CA San Francisco, CA Chicago, IL Santa Barbara, CA Tampa, FL Suffolk, VA Napa, CA San Diego, CA Big Sur, CA Albuquerque, NM Seattle, WA Newberg, OR San Francisco, CA New York, NY Seattle, WA Las Vegas, NV Robles, CA Napa, CA Boston, MA Napa, CA Sacramento, CA Santa Fe, NM Park City, UT San Francisco, CA Chicago, IL San Francisco, CA * denotes Master Sommelier

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Special Thanks Without you, this event would not be possible.

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CULINARY VOLUNTEERS: Stephanie Abney Kaninan C. Asaeli Ignacio Beltran Anders Benstsson Joanna Benting Carlo Beronio Ray Bishop Katelyn Borba Rachelle Boucher Kristen Buonpane Silvia Cabrera Steve Caserza Eric Caton Christopher Chow Shanai Chung Nick Church Vicky Corby Ashley Cramer Matthew Cruz Cindy Dang Ryan Dawson Tiffany Dela Pena Deirdre Dineen Kenneth Dokko Sam Ehrlich Athman El-Kindiy Roxanne Fecteau Jennifer Filice Dawn Fischer Grant Fivis Stephanie Fong Dyon Foster Elizabeth Freeman Rachelle Gionet Roxanne Girol Christie Greenwall Martha Hamilton Audra Horridge P. Humberto Huizar Sandra Hummer Erika Johnson Brian Keene Judy La Cara Javon Lampkin Daniel Leach Nathan Levy

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THIRD ANNUAL PEBBLE BEACH FOOD & WINE

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SEPTEMBER 25-26, 2010 W W W. H A RV E S T C A R M E L . C O M 192