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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE | APRIL 28 — MAY 1, 2011 | PRESENTED BY AMERICAN EXPRESS PUBLISHING
Presented by American Express Publishing
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INSPIRING EXTRAORDINARY LIVES
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Wine law clarified.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Pork Belly with Blackberry Port Reduction and Sweet Potatoes, created by Chef Mark Ayers
Driscoll’s berries are preferred by the world’s finest chefs. Official fresh berry sponsor of Pebble Beach Food & Wine. Taste our berries in the Grand Tasting Tent.
Find us on
Like us on Facebook. And visit www.driscolls.com for more exclusive berry recipes.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Ten Years of “Craft,” Tom Colicchio
Co-Founders David Alan Bernahl, II Robert Weakley Vice President, Operations Anand Menon Vice President, Brand Relations James Velarde
The Tanimura & Antle Artisan Lettuce fields in Spreckels
38
47
Brand Relations Jordan Funk Senior Event Coordinator Tonyia D. Sampognaro Event Manager Beth Lane Media and Press Relations Sarah Potter Corporate Executive Chef Mark Ayers Chief Financial Officer Lisa Kohrs Accounting Michaela Weakley Culinary Team Dorothy Maras-Ildiz Rob Osborne Tawnee Palmer German Perez
CONTENTS
12 16 22
We asked our chefs and food experts seven questions questions
32 38
Event Operations Gary Obligacion Samantha Leury Peach Tobias Peach Claudia Sawyer Kelly Thaanum William Townsend Sponsorship Support Leads Christopher Holguin Amber Jacroux Contributing Design Iatesta Design, Carmel, CA Contributing Writers Joe Livermois, Editor Marie Vasari Melissa Snyder Kathlyn Clore Epicure for the 4th Annual Pebble Beach Food & Wine was produced and published by The Monterey County Herald Robert Powell, Advertising Director Jacqueline Peeler, Graphic & Content Designer James Herrera, Page Layout Lucia Fernandez, Page Layout Meena Lewellen, Special Sections Coordinator
Ten Years of “craft” Tom Colicchio’s devotion to culinary excellence
Volunteer Coordinator Margo Daniels Wine Program Andrea Fulton Bonnie Graves Seth Kunin
Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community
Purchasing Director Dave Elgin Cellar Managers Katherine Chadwell Ted Glennon Paolo Negroni
Welcome Letter Our Sponsors What Makes a Chef Tick?
47
Growing Communities Three success stories
59 60 83 99 193
Schedule of Events Venue Map Cooking Demos The Chefs Sommelier Q&A Maximizing your time at the event
197 205 233 257
The Sommeliers Wine Tasting Notes The Wineries Special Thanks
PEBBLE BEACH, CASA PALMERO, CLUB XIX, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, THEIR RESPECTIVE IMAGES, LOGO DESIGNS, GOLF COURSE, AND INDIVIDUAL GOLF HOLE DESIGNS ARE TRADEMARKS, SERVICE MARKS, AND TRADE DRESS OF PEBBLE BEACH COMPANY, ALL RIGHTS RESERVED. © 2009 PEBBLE BEACH COMPANY. NEITHER THIS MAGAZINE NOR ANY ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF PEBBLE BEACH COMPANY. TRADEMARKS, SERVICE MARKS, AND LOGO DESIGNS OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS AND ARE USED BY PERMISSION.
9
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Pebble Beach Food & Wine Co-founders
Robert Weakley
David Alan Bernahl, II
JOIN US ON:
Friends & Foodies, Food & Wine, a common language, and great unifying force once again brings us to the table at Pebble Beach Food & Wine. This year will be our largest yet, as we play host to more than 6,000 fellow revelers both old and new. We look forward to welcoming you all and then stepping back to allow the true inspiration behind the event to shine. The tireless efforts, unfading enthusiasm and tremendous passion of the world-class chefs and wineries attending the event each year is a phenomenon at which to marvel. Thrilled may be too small of a word to express the humble enthusiasm with which we welcome you to the Fourth Annual Pebble Beach Food & Wine. Perhaps excitement is the best way to describe our most extensive lineup of acclaimed chefs to date; ringing in at an astounding 97 strong this year! Honored also comes to mind as we continue our Tribute dinner series, this year paying homage to Tom Colicchio. Or perhaps groundbreaking best describes the world premiere of the Lexus Culinary Masters at our event. Hope you have your tickets to watch six culinary luminaries collaborate for the most over-the-top cooking demo and “re-mixed” dinner in the history of our event. Wine seminars? Just a few names like Château Palmer, Marcassin, Montrachet and 1990 Prestige Cuvee’s to provide your palate with a sufficient work out. Whichever path you choose at Pebble Beach Food & Wine, you are sure to leave with memories to last a lifetime 2011 has brought too-oft reminders of the fragile world we live in. We are fortunate to have the ability to enjoy such decadence and delight. Keeping this in mind, we continue our efforts to positively influence 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 look to expand the charitable presence through an expansive online auction, and live silent auction at the Lexus Grand Tasting. Our incredible chefs, partners, wineries and businesses from around the world have generously donated an impressive array of packages that are sure to impress. Please take time before, during, and after the event to visit our online auction at www.pebblebeachfoodandwine.com, where you can find unbelievable wines, vacations and staycations. Your generosity directly benefits MontereyWine 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 children in our community. We remain truly thankful for the continued support of our brand partners and friends. This year we are honored to welcome Viking Range Corporation, a company at the forefront of shaping how we gather around Food & Wine. To our partners at American Express Publishing and Lexus… Thank You! Each year you approach the event with endless dedication and support, helping to solidify the vision of Pebble Beach Food & Wine and make the event what it is. We are thankful each day to have great partners with even better taste. To our legacy partners from the inception of the event, Tanimura & Antle, Driscoll’s, Patrón, Classic Party Rentals, US Foodservice, Acqua Panna & San Pellegrino, and Marin French Cheese… 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. Salud!
#pbfw
See you next year! April 12-15, 2012
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Committed to the Place We Call Home From our headquarters, to the fields and in the community, for three generations Tanimura & Antle has been proud to call the Salinas Valley our home. Our direct participation with the community is reflected through the company’s involvement with the Tanimura & Antle Child Development Center, the Salinas Salvation Army, the American Cancer Society’s Relay for Life, Ag Against Hunger, The California Rodeo and the Tanimura & Antle Family Memorial Library at California State University, Monterey Bay. Everyday, we’re growing our commitment to the place we call home.
www.taproduce.com 1 Harris Road Salinas, CA 93908 1.800.772.4542
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Cooking for Solutions 10th Anniversary, May 20-22 Friday’s signature Gala: 70 restaurants and 60 wineries at the Aquarium Coastal Living Pavilion cooking demos with Food Network celebrities Alton Brown and Robert Irvine Nathan Lyon and Allen Smith: how to produce your own fresh ingredients Food & Wine Adventures, Sustainable Seafood Challenge and more!
IF9<IK @IM@E<
Sustainable Foods Celebration, including cooking demos, seafood tastes, and the Whole Foods Marketplace included with Aquarium admission For full schedule and tickets, visit cookingforsolutions.org
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
THANK YOU
TO
OUR SPONSORS
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
THANK YOU
TO
OUR SPONSORS
Del Monte Meats • Honolulu Fish • Pacific Harvest Seafood • Royal Hawaiian Seafood 17
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Pebble Beach Food & Wine is Finally Here!
You know events – we know publishing! The Monterey County Herald is your event partner. We produce superior quality event programs with attention to detail. THE MONTEREY COUNTY HERALD PRODUCES: ■ ■ ■ ■ ■
AT&T Pebble Beach National Pro-Am official program Big Sur International Marathon official program Epicure — The Pebble Beach Food & Wine official program First Tee Open spectator guide Red Bull U.S. Grand Prix official program
Contact Robert Powell for information on producing your official event program. Phone: 831-646-4301 Email: rpowell@montereyherald.com
Life happens every day. So does The Herald. www.montereyherald.com
It’s finally here! The Fourth Annual Pebble Beach Food & Wine! After months of hard work it is time to tempt your palette with exquisite culinary masterpieces, delectable libations and world-class wines. The team at Coastal Luxury Management meticulously pairs the finest celebrity chefs and world-class wineries to create a stupendous epicurean lifestyle event on the West Coast! This year’s event line-up promises to surpass them all with a Tribute Dinner to Tom Colicchio at the Beach & Tennis Club, The Stars of Napa Valley & Robert Mondavi Winery Honoring Food & Wine Magazine's Best Sommeliers at The Inn at Spanish Bay, Food & Wine Magazine's Annual Best New Chef Alumni Dinner at The Inn at Spanish Bay and The Delicacy Dinner at The Lodge at Pebble Beach. These are just a sampling of what to expect at this year’s Pebble Beach Food & Wine, please see the complete listing of once in a lifetime events on page 59. Please take the opportunity to explore this year’s official program as you read about all the remarkable individuals locally and nationally that are here to craft enchanting moments and memories that will last a lifetime in support of three valuable charities; The Boys & Girls Clubs of Monterey County, CASA of Monterey County and the Monterey Wine Educational Foundation. I am extremely honored that The Monterey County Herald had the privilege of producing this year’s official program for the Pebble Beach Food & Wine in collaboration with Coastal Luxury Management. Thank you to all who supported and contributed diligently to this magnificent publication. This year’s official program is epic with 260 pages spotlighting over 95 incredibly respected chefs and over 200 worldclass wineries all set in one of the most spectacular and scenic coastal destinations in the world. The magnificent Pebble Beach is no stranger to historic events such as the 2010 U.S. Open and Annual AT&T National Pro-Am. The Monterey County Herald had the tremendous privilege of producing the official program for the 2011 AT&T National Pro-Am and we are honored to announce we will produce the 2011 Red Bull U.S. Grand Prix Souvenir Program as well as the Nature Valley First Tee Open at Pebble Beach Spectator Guide in July — all with quality and attention to detail. Sip, savor and indulge in all that Monterey County has to offer! Cheers!
Robert Powell
Robert Powell Director of Advertising & Marketing The Monterey County Herald
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BOULUD CHIARELLO FEARING KOSTOW MORIMOTO SYMON There are cooks. There are chefs. And there are masters.
Introducing The Lexus Culinary Masters Lexus is a proud partner of Pebble Beach Food & Wine. SM
Š2011 Lexus.
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The soul of tradition. The heart of innovation. DANIEL BOULUD
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
What Makes a Chef Tick? We were curious. We wondered what motivated a chef to go the food route. What do they eat at home, and who does the cooking? What’s the best “street food” they’ve ever devoured? What are the hot new food trends?
So we asked our chefs and food experts seven questions. #1. What motivated you to become a
“During a very heated discussion with my father when I was 18, I believe the question was, ‘What are you going to do with your life?’” Kelly McCown remembers. “Culinary school was the answer that came out of my mind while in fear for my life!” Today Kelly is at the helm of Ella Dining Room and Bar in California’s capital city. Indeed not every chef is a young person who dreamed of wearing whites in front of a stove at work each day. Mark Gaier of Maine’s Arrows restaurant says he was studying to enter the pharmaceutical industry when he realized he “hated school” and preferred his part-time restaurant job. Walter Manzke, who has opened three successful restaurants in Carmel, also says he “just fell into” becoming a chef, motivated after an inspiring year with Alain Ducasse at Louis XV in Monaco. “It was the greatest inspiration and influence on my career,” he says. “The discipline and attention to detail at Louis XV is something most restaurants can’t even comprehend.” Encounters with French cooking also propelled Gary Danko along his path. He developed a mentor in French-born chef and cookbook author Madeleine Kamman. “She inspired me to further understand cooking, food history and food philosophy. This relationship did not develop easy but the struggle was worth the learning.”
chef? Who or what shaped your career? For so many chefs, the dream of becoming a celebrated master of fine cuisine began at home. “I grew up in Rhode Island surrounded by farms and commercial fishing, as a kid I did both for summer jobs,” Incanto’s Chris Cosentino recalls. “Growing up it was always about sitting around the table as a family to eat with grandparents for Sunday dinners. My great-grandmother Rosalie used to can tomatoes, make dandelion wine and was always making fresh pasta. When I was old enough, I would help.” Today Chris can be seen on several Food Network shows as well as around the artisanal salumeria he co-owns in San Francisco. Female family members, whether professional chefs or family cooks, often exert the most influence over burgeoning chefs. “My mother was the biggest influence because she would return from some foreign country and prepare the cuisine from that country dressed in their native clothing,” Monterey County chef Brian Overhauser remembers. “It was like traveling without ever leaving our dining room.” Brian is today the estate chef at Hahn, where he pairs wines with dishes inspired by his travels and studies in Europe. Many food experts have fond memories of joining their parents around the table. Michael Cimarusti, who was named 2010 Chef of the Year by Angeleno Magazine, says his passion for serving seafood is a direct result of the influence of his grandparents. “My grandmother inspired me to become a chef,” he says. “My grandfather gave me my love for the sea and fishing which led me to become a chef known for seafood.” Sometimes a little parental nudge toward a career choice helped push chefs toward their aprons.
#2. What was the best “street food” you’ve ever eaten and in what country did you find it? Taco trucks and food stands tend to exist in urban environments, but for executive chefs, these (un)establishments are a wild frontier. In Southeast Asia they usually consist of a propane stove carried by a cart. Proprietors spend their days stir-frying and grilling meats as customers watch — often coughing amid
»
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Traditional Roots. Contemporary Flavor. Sustainable Dishes. MICHAEL CHIARELLO
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Western diners ordering blind, but that’s fine, says L.A. chef Walter Mankze. Almost anything they serve in Thailand is great, he says. “If I had to pick a singular place and item, it would be Chiang Mai, where I had the best bowl of Kow Soy Soup,” Hudson Valley Fois Gras owner and chef Michael Ginor remembers. “It hit every note of taste and texture imaginable.” Singapore is also lauded for its street cuisine. “Newton’s Circus in Singapore was a nightly stop off when I was there for an event some years ago,” says Tallahassee native Joseph Humphrey. “Great chili crab.” David Myers of Come Ca says “I love takoyaki from Osaka. It is a pancake with octopus,cooked in a round cast iron mold. It is delicious and distinctly Japanese. I love the smell and rich flower as well as the texture.” The Spanish-speaking world can be counted on to compete for accolades when it comes to cheap food served on the street. Sometimes a short trip to Baja California is all it takes to experience authentic Mexican street dishes. “Ensenada, Mexico, had amazing seafood tostadas, tacos and cocktails,” says Jeremy Tummel, who serves up French-Asian dishes as well as Latin flavors at the Stillwater Bar & Grill. “All that for about a buck!” Exposure to ingredients and cooking methods unusual in the United States are part of the allure of street food. Ted Walter of PassionFish says he ate the most succulent, decadent tacos of his life after watching an older woman add brains, eyelids and lips to his tacos de cabeza de vaca. Puerto Rico is also lush with food stands, reports Gary Danko, the San Francisco restaurateur whose accolades include a James Beard Foundation “Best Chef - California” award. “The food stands along Piñones Road in San Juan make some of the island’s best frituras, or fried snacks: coconut arepas, piononos and bacalaitos.” Europe, particularly where Latin languages are spoken, is always a safe bet for satisfying street snacks. “I loved walking the markets in Tuscany,” says Mark Estee of Lake Tahoe. “The huge porchetta and odd bits and pieces that were made into salumi cased in burlap bags were spot on to me.” Further north, the home of the European Union boasts luxurious waffle stands and stand-alone fritures. “A gaufre (waffle) in Brussels, I can smell it as I write,” drools Claudine Renee Pepin. “Belgium doesn’t get much press about food, but the street food is really great.”
clouds of chili. Plastic tables are set up along the sidewalks; guests tolerate exhaust fumes and buzzing motorcycles. But the reward is often worth it. “A Lao street stall sandwich in Vientiane, Laos, was one of the best things I have eaten,” says Mark Gaier, co-author of The Arrows Cookbook: Cooking and Gardening from Maine’s Most Beautiful Farmhouse Restaurant. “A great baguette filled with smoked pork shoulder, country pate, cilantro, mint, basil, hot chilies, tomatoes, chili sauce, mayonnaise and Lord knows what else.” Thailand in particular is known for its street food; its capital and provincial cities are celebrated for their unregulated throngs of vendors. Language and cultural barriers may leave
#3. What are the most important food trends for 2011? Seasonal foods sourced locally and the conveyance of unfussy food that delivers dynamic flavors will be important for chefs this year. [Cont’d on page 95] 24
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Elevated American Cuisine. Bold Flavors. No Borders. DEAN FEARING
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65째
THIS IS THE MONTEREY PENINSULA
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Farm to table to flavors ahead of the times. CHRISTOPHER KOSTOW
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The cutting edge of where East meets West. MASAHARU MORIMOTO
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Mediterranean style. Midwestern soul. MICHAEL SYMON
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Making a difference THE CHARITIES OF PEBBLE BEACH FOOD & WINE
Vineyards) as well as in the name of Ms. Chorbajian herself.
Monterey Wine Educational Foundation
The organization’s first priority is for students in Monterey County
Carol Chorbajian, President of the Monterey Wine Educational
pursuing a career in the hospitality and winemaking arenas; or for those
Foundation says, “We want to encourage people—of all ages—to go into
currently working in the hospitality industry that would like to take
the hospitality industry or study enology and viticulture.”
certification courses to help them advance their careers, foster growth and
Twenty years ago, the foundation was launched by a group in the
continue on this path. Scholarships fall under the umbrella of the National
hospitality industry, spearheaded by Ted Balestreri and Bert Cutino, longtime
Restaurant Association.
co-owners of the Sardine Factory restaurant and local leaders. Since then, a
For more information and to learn more about how you can help:
scholarship fund has also been established in the name of pioneering
831-626-8636 or go to
winemaker Dr. Richard Peterson, who is credited with having founded,
mcha.net or
designed and developed The Monterey Vineyard (now Blackstone
nraef.org/scholarships
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
The Boys & Girls Clubs of Monterey County
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
The Boys & Girls Clubs of Monterey County is on a mission. It strives to
just that, empowering community members to place children’s needs and
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
well-being as priority. When volunteers spend time with children doing
influence—and gives all children a chance to be heard. When these needs
simple activities, conversations are fostered, and that’s when the most
are met, kids can reach their full potential.
powerful messages are sent. Children who are abused and neglected are removed from their parents
Through a variety of activities, The Boys & Girls Clubs of Monterey County strives to engage children on all levels. Core programs are designed that
for their protection. The courts step in to determine what is best and the
actively involve adults, contemporaries and families in children’s lives.
judges often refer those children to CASA for much needed support. "We want children to return to family whenever possible; but children need time
Recreation, sports and fitness classes promote a positive and healthy use of leisure time. Education and career development in the arts builds
to heal and parents need time to learn how to lovingly care for their
character, teaches leadership development, and promotes health and life
children." Perhaps the greatest strength of CASA is its ability to give people a
skills. All enhance learning with the bigger picture of swinging open the
hands-on way to help. To engage with vulnerable kids. To teach good
doors to a world of new opportunities.
boundaries and good judgment.
Guidance from BGCMC doesn’t stop when a teen reaches adulthood. In
The program currently has 135 advocates. There are over 200 children
fact, the organization helps pave the way toward a successful future as an adult. In 2005, the Academic Success Initiative was launched. The program
appointed to the organization, so some of the advocates work with more
shepherds members of BGCMC so they are properly outfitted to graduate
than one child. But the goal is to even out that ratio so each child receives the
from high school, and achieve even greater things like graduate from
same amount of attention. CASA’s volunteers range from entrepreneurs to working parents to retired
college, begin a fulfilling career and become active, inspired, informed
individuals. Greene hopes to bring younger people in as volunteers as well
denizens in their own communities.
as raise the number of bilingual volunteers who might better understand
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!
some of the more subtle nuances with a child of a different first language.
Knowing you had even a small part in helping a young person spread
Volunteers are asked to commit to a minimum of18-months, and to twelve
his/her wings and soar, makes looking in the mirror a more positive
hours of work per month. CASA thoroughly screens and trains the volunteers
experience.”
who are then appointed as Officers of the Court. Staff support continues throughout the process.
Currently, over 500 members participate in Monterey County programs.
Children introduced into CASA usually see at least three social workers in
Volunteers are needed in all aspects of the program: year-round academic advancement, coaching team sports, weight training and conditioning, art
their young lives, as well as go through two to three placements in foster
instruction, teen activities, computer instruction, science research and
care. The role an advocate can play is invaluable—being there with the best
fundraising events.
interest of the child at heart—truly does make a difference. To learn more about CASA and to find out about volunteer opportunities:
To learn more about The Boys & Girls Clubs of Monterey County and
831-455-6800 or go to
volunteer opportunities:
casamonterey.org
831-394-5171 or go to bgcmc.org
Pebble Beach Company Foundation CASA (Court Appointed Special Advocates)
The Pebble Beach Company Foundation is a separate nonprofit organization and the official giving arm of Pebble Beach Company. The
Remember this acronym: CASA. It stands for Court Appointed Special Advocates. And the people behind the initials are forever changing the lives
Pebble Beach Company Foundation distributes annual grants to educational
of children throughout Monterey County.
organizations and activities that benefit the youth of Monterey County. In addition to grants to local schools and cultural, environmental and athletic
“ Our role as an agency is to serve as advocates for children,” says Siobhan Greene, Executive Director of CASA. “Our volunteers step into the
organizations, the Foundation also funds scholarships for children of Pebble
lives of children and walk them through the complex social service system.”
Beach Company employees for their post-secondary education.
CASA looks after abused and neglected children, providing them with
To learn more about The Pebble Beach Company Foundation:
opportunities to lead positive, healthy and productive lives. When caring,
831-625-8456 or go to
responsible adults who offer a stable, consistent support network get
pebblebeach.com
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
TEN YEARS OF craft by Marie Vasari
A
ingredients every other Tuesday. New York’s Colicchio & Sons, which opened in January 2010, also highlights ingredients from family farmers and micro-producers. Riverpark, his latest New York venture, opened in September. Colicchio said he considers himself lucky to have worked for talented chefs who mentored and taught him, and he’s proud when his team members find success in their own rights. His passion for food naturally carries over on the topic of domestic hunger. His mother ran a school lunch program, and he’s an active supporter Scallops from of Share Our Strength Craft in New York and other programs that work to alleviate the problem. He serves as executive producer on “Hungry in America,” an upcoming documentary by his filmmaker wife, Lori Silverbush, and her partner Kristi Jacobson. Last summer he testified before Congress in support of expanding the scope and quality of school nutrition programs. “Of everything I’ve ever done in my career,” he says, “I think I was more nervous doing that.” Last May, he was named the James Beard Foundation’s “Outstanding Chef” for his three decades of dedication to the restaurant industry. But more than acclaim, fortune or fame, it’s the hands-on act of cooking from the hip that Colicchio finds most thrilling. “Frankly, I learned to cook in order to get away from recipes,” he writes in “Think Like a Chef,” where he heralds “the immediacy, the creative process, the integrity of good food” as what most inspires him. Colicchio recently took time from his busy schedule to talk about inspiration, aspirations, the influence of “Top Chef” and everything in between.
devotion to culinary excellence has been a constant in Tom Colicchio’s life. The Sundays of his youth centered on a joyous stream of food and family, morning to night. The Italian immigrants pored over each ingredient — a potato, a cauliflower, a chicken to be killed and plucked — at the open-air New Jersey market where his uncle sold vegetables and where Tom, at 10, got his first job. Those early experiences, Colicchio has said, made him acutely aware of the significance of food in “Frankly, I learned to people’s lives. cook in order to get And with a string away from recipes,” of acclaimed restauColicchio writes in Think rants, three cookLike a Chef, where he books, a long-running heralds “the immediacy, stint as head judge on the creative process, the Bravo’s Emmy-nomiintegrity of good food” nated “Top Chef” as what most inspires series, Colicchio has done more than most him about the art and to bring truly great craft of cooking. food – and great food experiences – to other people’s lives. That young boy who taught himself to cook from Jacques Pépin’s illustrated tomes on French cooking went on to work in New York’s top kitchens: The Quilted Giraffe, Gotham Bar & Grill, Rakel and Mondrian, then co-founded New York’s famed Gramercy Tavern, and spent not a moment resting on his laurels. In 2001, Colicchio opened Craft, and has since opened Craft Los Angeles and Dallas, its more casual sibling Craftbar in New York, Los Angeles and Atlanta, and Craftsteak at the MGM Grand in Las Vegas, Connecticut and New York City. His ‘wichcraft’ sandwich shop, introduced in 2003, is in 11 New York locations, as well as in in LasVegas and San Francisco. In 2008, Colicchio opened Tom: Tuesday Dinner, which features his hands-on cooking with seasonal, locally sourced
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Q|A:
Tom Colicchio
Tom in the Craft kitchen 39
Q: What inspires you these days?
Q: How do you find that balance? How much time do you get to spend in the kitchen these days? A: More so now than three or four years ago, I’m spending much more time in the kitchen. I’ve always had a lot of talented chefs in my kitchen, and I was focused on growing the company and the business. Now I’m spending more and more time in the kitchen; in fact, at Colicchio & Sons, I’m there most nights.
Q: You still find time for pursuits you love, like fly fishing and guitar playing? A: That’s the stuff I do on the weekend. Guitar, I play in the mornings when I wake up and before I go to bed. I’m still very, very involved with what’s going on in my kitchens, especially in New York – that’s what I love to do. More than anything else, I try to find time to be with my family. Kitchen time turns into family time.
craft
A: The same things that I always look for — walking into a greenmarket, going to farm stands, being around food. I find when I’m cooking, that’s when I get ideas about food. That’s kind of what inspires you: Walking through the farmers market, two things are next to each other, and may spark an idea. So it’s really about staying involved… you realize the only way to stay creative is just to keep working.
| Q A:
Craft, New York
you go to a farmers market and that stuff’s expensive, that’s the real cost of food. [In school lunch programs] there’s no cooking going on anymore. A lot of us would like to see that come back in schools, to have people cooking real foods. …It’s not true that all kids want to eat chicken fingers and French fries. A lot of these schools look like fast-food restaurants. I think all parents should be outraged. You can look at this as it’s going to cost money to give kids the right foods, but you’ll save in health care down the road, and it creates more productive kids. You can pay for it now or you can pay for it 100 times down the road in health care costs. (It’s not all bad news, says Colicchio: An increase in the prevalence of farmers markets across the nation, as well as growing numbers of farmers markets now accepting Supplemental Nutrition Assistance Program benefits, increases access to healthy food choices for poor families. And in December, Colicchio was invited to witness President Obama’s signing of the federal child nutrition bill, which expands school meal programs and improve their nutritional value.)
Q: What’s on the horizon in terms of other ventures? I heard you were working on a book with your son? That’s the next thing I’m tackling this summer, working on a book with my son, who turns 18 in April. It’s really just a father-son bonding story. I thought, this is something that I can really leave him with, for his friends and family, just as a life skill, really.
Q: School lunch reform and hunger relief are issues close to your heart. Can you talk a little about your involvement and the larger, underlying issues? A: The majority of people can’t realize what it’s like to be hungry, to wake up in the morning and there’s no food – and yet (children) are expected to go to school and concentrate and get good grades and focus: It’s impossible. It’s important for the vital interest of our country to have kids who are well-educated, but that education starts with proper nutrition. So many families can’t afford to ensure that the right foods are at home and to appropriately feed their kids. It’s really sad: You’re talking 17 million children, nearly 40 million people, who are what’s called food insecure. The corn syrup and soy that go into processed foods, that’s all subsidized by the government. We’re subsidizing the wrong food: the idea that a hamburger in a fast-food restaurant costs less money than a peach, that’s wrong. This is all about government, it’s about politics, it’s about corporate greed. The other problem is that home ec classes have been cut and a lot of young people don’t know how to cook any more, so young adults have children of their own and have to rely on fast food. You can walk into a fast food restaurant and buy a meal for a buck; you can’t put food on your table for that. But the only reason that stuff is cheap is because it’s subsidized. If
What do you want to be most remembered for? A: I just want to be recognized by my peers, I want to give back to our industry. At the end of the day, that’s it. The proudest thing with the show, and I think we all feel this way, is how many kids, 8-year-olds, 10-year-olds, constantly say, ‘I watch the show [Top Chef] with my parents, I love it. Before the show I didn’t really care about food, and now I want to be a chef.’ For me, fame is really nothing — at the end of the day, it’s being able to influence the next generation of chefs: I mean, some kid who watched the show is going to be the next Thomas Keller. That’s more important than any kind of fame. I didn’t start cooking because I thought I’d be famous one day. That’s not the reason for doing it. To me, it’s some kid, in 20 years... someone’s going to interview some kid and he’s going to say, ‘I watched a cooking show, that’s why I started.’
Pebble Beach Food and Wine is honored to feature
A TRIBUTE TO TOM COLICCHIO – 10 YEARS OF ‘CRAFT ’ When: 6:30 to 10:30 p.m. Saturday, April 30 | Where: The Beach & Tennis Club 40
Far left: Tom in his early days in the industry Left: Tom in the kitchen at one of his Tom Tuesday dinners Above, Tom at Craft in New York City. Below: On the Top Chef set with Padma Lakshmi and Gail Simmons
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JOIN US FOR A FOUR - DAY EXTRAVAGANZA OF WORLD-CLASS FOOD, WINE & FUN IN
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
THREE SUCCESS STORIES
Growing Communities by Marie Vasari Their paths have been distinctly different, but there’s one thing that unites Margaret D’Arrigo-Martin, Rick Antle, and Fred Carl Jr. In some way, each has played a role in influencing the ingredients we buy, the way we cook and how we think about food. Margaret D’Arrigo-Martin, executive vice president of sales and marketing for D’Arrigo Bros. Co., of California, has shaped the company’s vision as an advocate of good health and nutrition, and made new inroads into specialty crops while boosting local small business opportunities. As CEO of his Salinas-based produce company, Tanimura & Antle, Rick Antle has helped supply fresh produce to generations of consumers and brought innovative developments to growing and packing techniques and produce selection. And Fred Carl, as founder of Viking Range Corportation, has helped reinvent the kitchens in which we cook, as well as expanding our thinking about food and wine. Through their support as corporate sponsors, each plays a vital role in this week’s Pebble Beach Food & Wine. Here’s a look at each of those individuals.
The Tanimura & Antle Artisan Lettuce fields in Spreckels.
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Growing Communities
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reenwood would be a very different town today if it weren’t for the determination of one man. With its cotton heyday behind it, this Mississippi Delta town of just over 18,000 residents was rich in history, blues traditions and charming scenery, but also stuck with low median incomes and high unemployment rates. Then Viking Range Corp. came to town. Since Greenwood native Fred Carl, Jr. launched his company in 1987, Viking has brought job opportunities, tourism dollars and revitalization to a once-fading downtown. “I felt a sense of responsibility, as a corporate citizen in a small town, to How food and wine help our community businesses are finding develop and prosper,” success by re-investing says Carl, 63, who has in their communities grown Viking into something of a culinary empire. “We located our corporate offices in old historic buildings in downtown Greenwood and tried to set an example of what can be done with a deteriorating downtown when a concerted effort is put into turning it around. And this also gave our employees something to be proud of. They were a part of this rejuvenation of a struggling little town that is now considered a tourist destination.” Viking Range Corp., which earned its stripes making high-end professional-grade ranges for home use,
Fred Carl, Jr., founder of The Viking Range Corp. Top right, Viking’s corporate offices in downtown Greenwood, Mississippi
Building Relationships and Forging Partnerships. One Client at a Time.
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now encompasses far more than just cooking ranges: Dishwashers, wine cellars and grills, cookware, cutlery and cabinetry, along with cooking schools in 17 cities. Viking bought and transformed a long-shuttered hotel into The Alluvian, an upscale boutique hotel in downtown Greenwood, Giardina’s restaurant and The Alluvian Spa, which have all brought new energy — and tourism tax revenues — into town. These days, Viking Range Corp. provides 820 jobs at its headquarters, four manufacturing plants and distribution center, and its Viking Hospitality Group. According to the Greenwood-Leflore County Chamber of Commerce, it is the county’s single largest employer. While he’s built his company into one of the corporate giants of the culinary scene, Carl has never lost sight of just how much impact one person and his
choices can have on those around him. And in the culinary world, Viking isn’t alone in its commitment to good corporate stewardship. Two of Salinas’ biggest produce companies are also finding ways to strengthen their communities and improve the quality of life for their employees. Tanimura & Antle, one of the largest fresh vegetable growers in California, has a workforce of about 2,500 full-time employees, says CEO Rick Antle, but if one counts those workers who choose not to travel seasonally, the number is closer to 6,000. The fact that all of them — whether full-timers or seasonal workers — are employees is worthy of note: The industry norm is for companies to distance themselves from field workers through third-party labor contractors, and the seasonal nature of growing cycles
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Left: Rick Antle of Tanimura & Antle Right: Margaret D’Arrigo-Martin in the D’Arrigo Bros. Co. Broccoli Rabe fields
typically leaves many unemployed during winter months. Tanimura & Antle doesn’t do business that way, says Antle. Workers are hired directly by the company, with full medical benefits, year-round employment options and an on-site child development center. And Antle, 54, says the company pays some of the highest wages in the industry. “We have a lot of second-generation employees; we have people who were working for us the day we opened the doors,” he says. “We understand that people have to make a living wage.” By building a community where its workers can build a life for themselves, the costs more than pay off, says Antle, in terms of experience and loyalty. “That’s a key part of our businesses,” said Antle. “Our crops are all hand-harvested. Without the labor to harvest them, obviously we wouldn’t be able to survive in business.” The lengthy list of Tanimura & Antle’s community involvements include a decade-long partnership with the Salvation Army to supply produce to families during the holidays, longtime support of Ag Against Hunger, which helps direct surplus produce to food assistance organizations, and sponsorship of the California Rodeo’s Special Buckaroos Rodeo. The privately held company currently farms 30,000
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acres of produce ranging from asparagus to escarole, shipping produce across the U.S., Europe and Asia. For D’Arrigo Bros. Co., of California, taking care of its employees’ health and well-being has also been a top priority. Health insurance and a seniority system to guarantee jobs for those who don’t move with the crops during the winter months have proven invaluable to improving the lives of its workers, says Executive Vice President of Sales and Marketing Margaret D’Arrigo-Martin. D’Arrigo-Martin, 48, grew up in the produce industry: Her grandfather and his brother, both Sicilian immigrants, founded the company in 1923 when they started planting crops from their native land. After earning her bachelor’s degree in Agricultural and Managerial Economics from U.C. Davis and working for a few other companies, she joined the family business 21 years ago. Since then, she’s put her stamp on its culture in a multitude of ways. The mother of 6-year-old twins has pushed to create a nurturing work environment in which employees can balance demands of work and family. That means, among other things, flexible schedules for working parents and the addition of a lactation room for nursing moms. “I think I’ve definitely changed the landscape here,” says D’Arrigo. [Cont’d on page 186]
MARQUIS EVENTS INCLUDE:
Cayman Cookout HOSTED BY ERIC RIPERT // 2012
Demeyere Staub 4.83 h JOIN US IN THE CARIBBEAN’S CULINARY CAPITAL.
This January, during Cayman Culinary Month, the Caribbean’s biggest epicurean extravaganza, you’ll have the chance to enjoy a celebration of all the delicious, delectable things that make the Cayman Islands a food lover’s paradise. WWW.CAYMANISLANDS.KY/CULINARYMONTH
GRAND CAYMAN CAYMAN BRAC LITTLE CAYMAN A WORLD AWAY. JUST ONE HOUR FROM MIAMI. 51
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©2011 Nestlé Waters North America Inc.
WITH ITS UNIQUE BLEND OF MINERALS, S.PELLEGRINO IS A SPECIAL GIFT. ITS SIGN ATURE TAS TE AND LIGHT, S U B T L E B U B B L E S S PA R K L E L I K E D E L I C I O U S M O M E N T S BETWEEN GOOD FRIENDS.
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Monterey. a quality of light, a nostalgia, a dream
Adventures. For everything Monterey. www.adventuresmontereybay.com by The Monterey County Herald, Montereyâ&#x20AC;&#x2122;s only daily newspaper
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2011
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Everyone else brought wine.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
SCHEDULE
OF
Thursday, April 28, 2011
EVENTS
You’d have a hard time persuading one celebrity chef to demonstrate his cooking techniques, let alone six of them. But that’s precisely what you’ll experience in this incomparable event presented by Lexus. It’s all part of The Lexus Culinary Masters, a new group of acclaimed chefs selected by Lexus for their innovative cuisine and attention to detail. Members of this elite team include Daniel Boulud, Michael Chiarello, Dean Fearing, Christopher Kostow, Masaharu Morimoto and Michael Symon. During this once-in-a-lifetime cooking demonstration, each of the chefs will prepare a favorite appetizer that showcases one of the five tastes: sweet, sour, bitter, and salty or umami. Then comes the most anticipated part: the sampling of each extraordinary dish—accompanied by nothing less than Champagne Louis Roederer Cristal.
8:30 AM - 2:00 PM Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links Pebble Beach Golf Links Can you drive further than Ming Tsai? Can you read a putt better than Sherry Yard? There is only one real way to find out the answer. Bring your “A-Game” and have fun! The day begins with a Champagne Krug toast on the first tee. From there the golfers spread across the 18 holes for a shotgun start of the Team Scramble Tournament. Unique food, wine and beverage stations are positioned throughout the course and the Tournament finishes with an award ceremony. This is an extraordinary start to Pebble Beach Food & Wine and a perfect way to begin your weekend.
Yigit Pura - Top Chef “Just Desserts” The Pleasures of Chocolate The Inn at Spanish Bay - Viking Demo Pavilion # 2
6:00 PM - 9:00 PM
We all love competitions, we all love winners and we all love BIG PRIZES. In this demo we bring all these elements together. The Competition – Top Chef Just Desserts, The Prize – A Showcase at Pebble Beach Food & Wine, and the Winner Yigit Pura. Yigit won the crown for Season One Winner of BRAVO’s “Top Chef Just Desserts” and also won fan favorite for the season. This San Francisco native has been the talk of the pastry town. He will be featured in the April issue of Food & Wine Magazine; will have a showcase at the James Beard Award Gala and plans on opening his very own highend pastry shop Fall 2011 in San Francisco.
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 Fourth Annual Pebble Beach Food & Wine. Stroll through The Inn and enjoy delicacies from 23 of the weekend’s best chefs while you work your way through over 200 wines from 100 of the world’s top producers. The incredibly indulgent Bubble Lounge makes a return appearance featuring Champagne Krug, Champagne Dom Perignon, Champagne Veuve Clicquot La Grande Dame, Champagne Ruinart and Moët & Chandon, which will be poured though out the night. An event you simply can’t miss. CHEFS: Terrance Brennan, Michael Cimarusti, Tim Cushman, Claudia Fleming, Clark Frasier, Mark Gaier, Gale Gand, Ed Kenney, Mark Kiffin, Walter Manzke, Shawn McClain, Grant MacPherson, Nancy Oakes, Claudine Pépin, Jacques Pépin, Richard Reddington, Michel Richard, Kent Torrey, Rick Tramonto, Ming Tsai, Roy Yamaguchi, Yigit Pura, Ressul Rassallat, Graham Elliot, Elias Lopez, Cal Stamenov, Ben Spungin and Daniel Joly
Paul Hobbs: Visionary Winemaking In The Americas The Inn at Spanish Bay - St. Andrews Room West PIONEER, TRAILBLAZER, TRENDSETTER, PROSPECTOR These are all words used to describe Paul Hobbs. 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 undefined wines, fermented with native yeasts. His vision has resulted in exciting, structured wines that are rooted in classic old world techniques and, at the same time, is distinctly Californian in their expression. He continues to be a leader of Argentina’s ongoing winemaking revolution. Not bad for a farm boy from upstate New York! This superbly engaging seminar with the indomitable Paul Hobbs is a taste of his vision and work for which he has won the respect and admiration of his peers and a legion of fans that crave every new release with a passion. Guests will get an unprecedented access to the wines
Friday, April 29, 2011 10:00 AM - 11:15 AM Lexus Presents - Taste Perfection with Champagne Louis Roederer Cristal The Inn at Spanish Bay - Viking Demo Pavilion # 1
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
The Inn at Spanish Bay EVENT CONCIERGE/WILL-CALL
Sunset Drive
VIKING Cooking Demo Pavilion
RESTAURANTS Pèppoli Roy’s
Pacific Grove Gate
OPENING NIGHT RECEPTION WINE TASTINGS
e
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Point Joe
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Ballroom West Ballroom Cenral Ballroom East St. Andrews East St. Andrews West
Ol dD
CHEF DEMOS
The Links at Spanish Bay
odge D tL s e r Fo
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vid Da
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nu Ave
Country Club Gate
DINNERS
Bird Rock
ad Ro
Sloa t
PACIFIC
Guy Fieri Interactive Lunch
Wa lki n
Bird Rock Hunt Course
g Tra ils
Fire Station
Seal Rock
r id
ad Ro
eD rive
& ATM’s
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Lexus Chef's Table Lunch Saturday Lexus Grand Tasting Sunday Lexus Grand Tasting
la rto Bank of the West Wells Fargo Bank Po
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M 17
Equestrian Center
Co
z rte
Highway 1 Gate
Casa Palmero Belgian Beer Lunch
The Spa at Pebble Beach & Boutique 17 -M ile Dr ive
1
Palmero Way
Pebble Beach Market US Post Office
The Lone Cypress
Pe b
ble
The Ghost Tree
The Lodge at Pebble Beach RESTAURANTS
DINNERS
Club XIX Stillwater Bar & Grill Tap Room
The Delicacy Dinner Grand Finale Dinner
Be
ach
Go
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Pescadero Point
REMIX: A New Spin on Haute Cuisine with Champagne Krug A Tribute to Tom Colicchio
Highway
Resort Building
Roads
Sand & Shore
17-Mile Drive
Equestrian
60
Golf Course Lake
s
Ocean Avenue
DINNERS
Don't Mess With Texas! The Lunch At Club XIX
ink
Carmel Gate
The Beach & Tennis Club
LUNCHES
Scenic Dri
Ronda
Stevenson Viscai no R School oa d
e riv on D ns
Cypress Point Cypress Hill (Private Club)
Crocker Grove
Lopez
Poppy Hills Golf Course Ste ve
Resource Management Sunrid Offices
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Fanshell Beach
Shepherd’s Knoll
Huckleberry Hill
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Spyglass Hill Golf Course
Cypress Point Lookout
SFB Morse Gate 68
SF B Mor e Drive s
ez Road Lo p
Drive
Sustainable Delicacies From the Sea A Romance With Italy
nson Drive eve
LUNCHES
Monterey Peninsula Country Club Golf Courses St
ile 17-M
Food & Wine Best New Chefs Alumni Dinner A Magical Evening with Michelin Stars Stars of Napa Valley Dinner
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VIKING Cooking Demo Pavillion
Pebble Beach Gate Resort Location Senic Attraction
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
from Paul Hobbs Winery in California and his South American love Vina Cobos.
ponents of Insignia, which are available to the Winemaker Ashley Hepworth. Then see if you can produce a wine that is equally compelling. We will give you the glasses, the graduated pipettes, the wine AND the formula and the rest is up to you. Very entertaining sessions on the subtle choices, which can help create an ordinary blend or an extraordinary powerhouse. The iconic wine from Joseph Phelps with the 2007 vintage garnering high praise from all the traditional and non-traditional media, Insignia is a brand trusted for quality and character. Yes, you will get to taste the Insignia as well.
Celebrating the Super Tuscans - Ornellaia, Sassicaia, Solaia & Tignanello The Inn at Spanish Bay - St. Andrews Room East When a Typical Regional Wine (IGT - Indicazione Geografica Tipica) is of such spectacular quality that the term ‘typical’ just does not fit, enter The SUPER TUSCANS. A Super Tuscan is the final expression of quality and skill of winemaking of a wine producer and his enologist. The Best of the Best – Ornellaia, Sassicaia, Solaia and Tignanello are compared side by side to get a true measure of the wines. 2001 was an outstanding year for Tuscany and the wines we showcase represent that vintage with aplomb. Two vintages each of Tignanello, Ornellaia, Sassicaia & Solaia led by some of the foremost Master Sommeliers in the wine world.
12:00 PM - 2:30 PM The Belgian Beer Lunch Casa Palmero - Boardroom Belgium is home to some of the most robust and delicious beers in the world, known for their unmistakable quality and richness for almost 200 years. While they can be enjoyed alone… they are even more amazing when paired with dishes from world-class chefs. We have brought together some of the finest Belgian Beers to be paired with decadent delights of Tim Love and Mark Sullivan. These chefs are known for their distinctive take on cuisine and a fondness for all things beer.
ESPW - Entertaining Sports Personalities & Their Wines The Inn at Spanish Bay - Ballroom West What do the PGA, NFL, NHL, MLB, NASCAR and Formula One have to do with wine, besides consumption? We found a group of elite athletes and sports figures who are either currently or have been at the pinnacle of their profession and now have focused that same drive and passion to winemaking. Meet the Athletes behind the Wines that bear their name. This is a one of a kind seminar where you get to meet your favorite sports figures, drink wine with them and ask them questions. Not even a Season Ticket Holder gets this kind of access! A tremendously entertaining conversation with our Sports Idols as we taste the wines they make and talk about the choices which led them from playing sports to making wine professionally. NFL Star Rick Mirer and Race-car Driver Scott Pruett are part of the line-up.
Sustainable Delicacies from the Sea The Inn at Spanish Bay - Roy’s at Pebble Beach The Monterey Bay Aquarium is renowned as the beacon of information and research surrounding sustainable seafood, highlighted by the amazing efforts of their nationally embraced Seafood Watch Program. This year Pebble Beach Food & Wine has teamed up with this great organization for an event that will educate and tantalize your palate by showcasing delicious and sustainable delicacies from the Sea. This event is held in Roy’s at The Inn at Spanish Bay. Come join Ed Kenney, Mindy Segal and Executive Chef Roy Yamaguchi as they pay tribute to the sea by preparing sustainable delicacies at this extraordinary location.
Breakfast of Champs: Bubbles, Bacon N’ Eggs With Master Sommelier Andrea Robinson The Inn at Spanish Bay - Ballroom East
A Romance with Italy The Inn at Spanish Bay - Pèppoli
This is not your typical Friday morning wine tasting. Caviar, Champagne and perhaps the most delectable flavors of Bacon that you have ever experienced have come together to make this a Breakfast of Champs. Awaken your senses with a start fit for royalty. We take the long respected combination of Sparkling wines and caviar to a whole new level by asking renowned Master Sommelier Andrea Robinson to combine flavor profiles which are sure to excite you.
Every restaurant in Pebble Beach Resorts is blessed with a view of the Pacific Ocean but Pèppoli is arguably the most picturesque. At this lunch you will enjoy cuisine from a select group that has had a long-standing romance with Italy. Join Jonathan Waxman, Nancy Silverton & Matt Molina, Anne Burrell and Emily Luchetti for an amazing lunch. Great food, fine wine and an all-encompassing view of the Pacific - it doesn’t get much better than this.
Insignia: An Interactive Lesson In Blending The Inn at Spanish Bay - Ballroom Central
Don’t Mess With Texas! - Featuring The Wines of Penfolds The Lodge at Pebble Beach - Stillwater Bar & Grill
This is where you get to play winemaker for a day. Let your taste buds give you direction. You start with all the same com-
What do a group of chefs from Texas have in common with a fabled wine from Australia? A passion for all things Big,
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Bold & Beautiful, Come experience a taste from some of the best and brightest chefs from the Lone Star State, Tim Love, Dean Fearing, Stephan Pyles, Robert Del Grande and Kent Rathbun. The Chefs are all acknowledged as masters of their craft and Penfolds has a long and unwavering reputation for excellence in winemaking. This stellar combination of talent from two hemispheres and a stunning view of the 18th Green at Pebble Beach Resorts will ensure you have a world class dining experience.
tive 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. He has starred in such series as How to Boil Water, Food 911, as well as his signature series, Tyler’s Ultimate. Florence has also hosted numerous other Food Network shows and specials. Tyler recently released two new top-selling cookbooks – Stirring the Pot, and Dinner at my Place (Wiley). In 2009, Tyler launched his signature lines of steel-clad cookware and titanium cutlery. In July of 2008, Tyler opened his first kitchen retail shop, The Tyler Florence Shop, in Mill Valley, just outside of San Francisco, California. In 2010 Tyler opened his Wayfare Tavern, in San Francisco’s Financial District and Rotisserie & Wine in Napa.
The Lunch at Club XIX The Lodge at Pebble Beach - Club XIX In the world of Food & Wine, the term Farm-To-Table is now as overused as the term Comfort Food. Then there are the other buzzwords of bloggers and foodies worldwide, Whole Animal, Offal, Nose-To-Tail, Organic, Local, Sustainable, Grass-Fed, Cage-Free, etc. Thankfully we have the resources to pull together a lunch of epic proportions where Chefs are on the cutting edge of the best of all trends to show you what is REAL. Take away all the hyperboles and you are left with Culinary Skill, an Innate Talent, a Passion for food and a Desire to feed people good food. All of our chefs for this lunch have that and more in common. This lunch will inspire a conversation about what is REAL in the culinary world today. Join Michael Ginor, Chris Cosentino, Mark Estee and Bill Corbett for an afternoon of culinary expression that is all about REAL Food – Served with Passion.
Seduction: A Love Affair between Cheese & Wine with Laura Werlin and The Decadent Wines of Domaine Serene The Inn at Spanish Bay - Viking Demo Pavilion # 1 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 while talking through the reasons why some combinations work better than others. Enjoy as Laura Werlin, one of the country’s foremost authorities on cheese and an award-winning author of four books on the subject, teaches us how to get the most from your pairings, what to do, and what not to do, all while drinking the incomparable Oregonian cult grapes from Domaine Serene. 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.
Lexus Chef’s Table Featuring Michael Chiarello & Graham Elliot The Lexus Grand Tasting Tent This event is unlike any other experience during Pebble Beach Food & Wine! Sip, savor and enjoy as you watch two of the most amazing chefs in the country, Michael Chiarello and Graham Elliot, work their creative culinary magic right in front of you in the Lexus Grand Tasting Kitchen. It’s like a cooking demonstration in turbo—akin to cooking shows you follow on TV— except with the added bonus of getting to savor the food and interact with the chefs. Chiarello & Elliot’s brilliant cuisine will be paired with vintages from the area’s most amazing wineries. Come see this once-in-a-lifetime experience all under the Lexus Grand Tasting Tent! Due to limited space, this lunch is available exclusively to Weekend Package Guests.
Rhone Royalty: Château de Beaucastel with Fifth Generation Marc Perrin The Inn at Spanish Bay - St. Andrews Room East In 1321, under the reign of Pope John XXII, four barrels were brought from the papal cellar in Avignon to be filled with wine in Châteauneuf. Subsequently, the Popes increased their vineyard holdings in the region and the papal wine gained in fame. In 1909 Pierre Tramier bought the property and Beaucastel was then passed to his son-in-law, Pierre Perrin, a scientist who considerably increased the vineyard holding. His efforts were continued by Jacques Perrin until 1978...Today the torch is carried by Jean Pierre and François, sons of Jacques. But Marc, Pierre, Thomas and Matthieu, who represent the fifth generation, are ready to pursue this fabulous family history. It is our distinct honor and privilege, to have the scion of the Perrin family Marc Perrin lead a panel to review a broad multi-vintage selection of the
3:30 PM - 4:45 PM Tyler Florence - Family Meal The Inn at Spanish Bay - Viking Demo Pavilion # 2 For the past sixteen 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, Marta Pulini and Rick Laakonen, ultimately moving on to become execu-
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incredible wines from Chateauneuf-du-Pape including the Hommage A Jacques Perrin.
Spain’s most noble red grape: Tempranillo.
Mark Oldman Presents: Pink without Blushing - The Allure Of Rosé Wines The Inn at Spanish Bay - Ballroom Central
Jim Clendenen Presents - A Parallel Universe - Au Bon Climat & Domaine Ramonet The Inn at Spanish Bay - St. Andrews Room West
Passionate about helping wine enthusiasts jostle the jaded and slay the snooty, Mark Oldman is one of the country’s leading wine personalities. Mark’s new book, Oldman’s Brave New World of Wine is the ultimate antidote for those craving new taste sensations. The book plots a course to pleasure, value, and adventure beyond wine’s usual suspects, focusing on that holy grail of wine lovers: insider wines of moderate cost and maximum appeal. Mark Oldman is here to help us “think pink” and reveal why rose is one of the hottest wine types on the market right now. Join him as he introduces us to eight irresistible pink picks from around the world and how best to pair them with food. He’ll also show us how to use his innovative “Rose Ruler” to appreciate rose’s wide range of colors.
Au Bon Climat's Jim Clendenen hosts a very unique event and one of the reasons why the opportunities available at the Fourth Annual Pebble Beach Food & Wine, are unrivaled anywhere. There are many tastings of high-end Chardonnay & Pinot Noir and there are even a few opportunities to sit in on a Burgundy tasting. The chance to sit down for a single event where some of the best in the country go side-by-side against a famed Burgundy is only available at a signature event. Au Bon Climat and Domaine Ramonet in aside-byside comparison which celebrates the similarities and differences of winemaking excellence with a grape that produces arguably one of the most favorite wines of the world.
6:30 PM - 10:30 PM
Central Coast Bordeaux - A Vertical Tasting Of JUSTIN Isosceles The Inn at Spanish Bay - Ballroom West
The Delicacy Dinner The Lodge at Pebble Beach - Club XIX It is a magical moment when food, wine and venue are all equally spectacular. This dinner is one of those moments. Join Joachim Splichal, Charlie Trotter, Daniel Humm, Geoffrey Zakarian and Gale Gand as they meet in Club XIX, one of the most historic restaurants of Pebble Beach Resorts. The award winning cuisine of these chefs, combined with the setting and the wine, will make memories that last a lifetime.
JUSTIN Vineyards and Winery are known for combining Old World tradition with New World technique to make world class Bordeaux-style wines that reflect the unique soils and climate of the California Central Coast property. The Justin Isosceles wines have garnered high praise in all wine circles and have stood up admirably to the test of time. The best way to showcase the fine quality and age-worthiness of these amazing wines is to compare multiple vintages in a vertical tasting and that is exactly what Justin Baldwin, the Founder of JUSTIN brings to the table. Justin Baldwin is a pioneer in producing this style of wine on the Central Coast and his efforts have been rewarded with past and present vintages earning 90+ points by the major wine trade publications. More encompassing recognition has come from awards such as Wine Spectators Top 10 Wines of the World.
A Magical Evening with Michelin Stars The Inn at Spanish Bay - Pèppoli An elegant evening exclusively designed for Chaîne des Rôtisseurs members. The Inn at Spanish Bay will be host to an epic dinner where members can get together to laugh, eat, drink and be merry. The carefully selected Michelin Star Chefs for this dinner are Peter Armellino, Shawn McClain, Michael Cimarusti, Joseph Humphrey and David Myers. Match these renowned star chefs with hand selected wines and this is an event you will not want to miss. (This is a Members Only event and Formal Dress is Required.)
Ribera del Duero - The Ultimate Spanish Reds The Inn at Spanish Bay - Ballroom East A 66-meter mosaic of Bacchus, the god of wine, was recently unearthed at Baños de Valdearados. If it attracted the Wine God thousands of years ago then the wine must be worth trying. The world has an ongoing love affair with all things Spanish from dark-eyed Senoritas to Castles, Flamenco, Beaches and the most superb wines. When the opportunity presents itself to visit one of the most fabulous wine producing regions of Spain on the shores of the Pacific instead of the Mediterranean, it is just too good to miss. Ribera del Duero provides a benchmark for quality in the Spanish wine category. With an extreme climate perfectly suited for quality grape growing, Ribera del Duero wines represent the pinnacle of Spanish winemaking and the ultimate expression of
Food & Wine Magazine Best New Chef Alumni Dinner The Inn at Spanish Bay - The Ballroom Food & Wine Magazine’s Annual Best New Chef Awards honor exceptionally talented men and women who are pushing culinary boundaries in America. Twenty-two 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 five past recipients of the prestigious Food & Wine Magazine Best New Chef Award, Rick Tramonto (1994) , Jason Wilson (2006), Gary Danko (1989), Nancy Oakes (1993) and Ter-
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rance Brennan (1995) as they match a five-course menu to some fascinating wines.
plots in Toro with vines that over 120 years old and at an altitude of 800 meters.
Lexus Presents - REMIX: A New Spin on Haute Cuisine with Champagne Krug The Beach & Tennis Club
Montrachet - The Heart of Burgundy’s Grand Cru The Inn at Spanish Bay - St. Andrews Room East Another spectacular showcase of the best of Burgundy. Montrachet is widely acknowledged as the most desirable of the Grand Cru Burgundies. It makes perfect sense that we focus on the best of the best for our Imperial level seminar. The power and aromatic persistence of these lofty wines demands worldwide respect in the wine community. The terroir, in Burgundy, is the basis of everything in the wine world. In Burgundy, terroir is a broad concept which includes both natural and human factors. It was wine growers, sometimes aided by the work of monks, who discovered, identified and then developed the terroirs. The Montrachet family consists of grand five Grands Crus grown in the two villages of Puligny-Montrachet and Chassagne-Montrachet. These two share the Montrachet and Bâtard-Montrachet appellations. Chevalier and Bienvenues belong to Puligny, Criots belongs to Chassagne. These Grands Crus are the most southerly of the Côte-d’Or, and lie between Meursault in the north and Santenay in the south.
A unique twist brings the creations of five world-renowned chefs while DJ Mom Jeans AKA Danny Masterson sets the tone for what is destined to be an unforgettable night. Lexus is proud to present Remix, featuring the newly bestowed Culinary Masters. Not only will you be enjoying the cuisine of Daniel Boulud, Michael Chiarello, Dean Fearing and Christopher Kostow, but you’ll be sampling the fare of Masaharu Morimoto and Michael Symon. Pair this extraordinary cuisine with some of the richest, most decadent champagnes in the world and you have a truly incredible evening. Maggie Henriquez, President & CEO of Krug, will personally guide you through what she calls “thus far, the most elaborate Krug Dinner of the decade,” including Krug Clos du Mesnil 1998, Krug Collection 1989, Krug Vintage 1998, Krug Rosé and, of course, Krug Grande Cuvée Music, gourmet cuisine and fine champagne.
Saturday, April 30, 2011
Secrets of A Sommelier - Blind Tasting Pinot Noir The Inn at Spanish Bay - Ballroom East
10:00 AM - 11:15 AM Tom Colicchio: ‘craft’ Of A Top Chef Judge The Inn at Spanish Bay - Viking Demo Pavilion # 2
Love Pinot Noirs? Want to learn some insider secrets, which distinguish the good from the great? Secrets are hard to keep and we are more likely than most to spill them in this format. Due to the incredible popularity of the Sommelier Series of seminars where guests get an opportunity to blind taste a specific wine varietal with stellar examples from around the world, we keep bringing it back. Taste seven true examples of Pinot Noirs and take notes while the panel of Master Sommeliers guides you through the telltale signs, which make one distinctly different from another.
Tom Colicchio is one of America’s favorite “Top Chef” Judges, a celebrated author, a TV producer, a well-known restaurateur and a culinary icon. His TV Show “Top Chef” on BRAVO Network just won an Emmy in 2010 for best Reality Series. Tom Colicchio is also the recipient of five James Beard Foundations Medals for is culinary accomplishments. Colicchio has over 20 restaurants spread across the United States. Since Colicchio was a child he has loved to cook and he has created an amazing career out of doing what he loves.
Termanthia - The Treasure of Toro The Inn at Spanish Bay - St. Andrews Room West
MELT: Grilled Cheese & Great Wines With Laura Werlin The Inn at Spanish Bay - Ballroom West
Manuel Louzada the famed winemaker of Termanthia brings us the most prolific tasting of these highly prized wines. Each wine is the result of a collective harmony to achieve symphonic excellence. Toro’s timeless essence revealed by the winemaker’s craft, Termanthia is a handmade treasure. In a meticulous approach whose attention to detail evokes the world of Haute Couture, grapes are picked manually from the vines of a single parcel over 120 years old and then crushed by foot. Aged twice in new French oak barrels and neither fined nor filtered, Termanthia displays a mouth feel of velvet elegance with perfectly integrated tannins that point to its longevity and timeless appeal. The award winning Termanthia is the ultimate expression of the best of vineyard
For anyone who did not already know this, April is Grilled Cheese month. It is with great pleasure that we sneak this one in just under the wire. This is a seminar and taste of Grilled Cheese with the foremost expert and author on the subject. Taste the mouthwatering grilled cheese prepared with recipes from Laura Werlin’s latest book, Great Grilled Cheese, enjoy the wonderfully paired wines and take a stroll down memory lane with your favorite experience of this iconic comfort food. Laura Werlin is one of the country’s foremost authorities on cheese and is the award-winning author of four books on the subject.
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Bolton, Justin Sledge, Dory Ford, Josh Drage, Miguel Garcia and Ralph Pagano
The Bold & Beautiful Bordeaux: A Historical Retrospective of Château Lagrange & Château D’Issan The Inn at Spanish Bay - Ballroom Central
3:30 PM - 4:45 PM Jacques Pépin - Culinary Master The Inn at Spanish Bay - Viking Demo Pavilion # 2
A vertical tasting of two of the great classified growths of Bordeaux: Chateau Lagrange (St. Julien) and Chateau d’Issan (Margaux), presented by winemaker Bruno Eynard of Chateau Lagrange and proprietor Emmanuel Cruse of Chateau d’Issan, who have delved into their cellars to bring you 10 rare wines from these stunning properties. Highlights will include 2005, widely hailed as the vintage of the century; Lagrange 2000 “the most impressive Lagrange in a decade;” Lagrange 1990, one of Wine Spectator’s 10 Most Exciting Wines in the World in 1993; and Lagrange 1985, one of the great classic vintages of Bordeaux exhibiting gorgeous maturity at age 25. Chateau d’Issan, described by Parker as “one of the stars of Bordeaux,” will contribute, among other vintages, its glorious 2006, “one of the great wines of the appellation”; the sauve, aristocratic 2000; and the 1996, “a quintessential Margaux.” These wines will remind you why Bordeaux is the standard of excellence against which all the world’s great red wines are judged.
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.
Dan Dunn’s Booze, Blues & BBQ The Inn at Spanish Bay - Viking Pavilion # 1 Here is a chance to lift your spirits on a sublime weekend at Pebble Beach. There are many reasons to have a cocktail at 3:30 in the afternoon besides the obvious; “its five o’clock somewhere,” but we have certainly upped the ante with this one. When and where else could you ever get an opportunity to taste superbly crafted cocktails by a Master Mixologist, be entertained by a hugely entertaining author and fellow ‘Imbiber’ AND taste some out of this world BBQ. Dan Dunn has appeared in numerous high-profile publications. He is a former staff writer for the Emmy-nominated TV show “Talk Soup” and freelance joke contributor for SNL’s “Weekend Update.” His critically acclaimed semi-fictional memoir, “Nobody Likes a Quitter (and other reasons to avoid rehab),” was published in November 2007 by Perseus Books. His second book, “Living Loaded: Tales of Sex, Salvation and the Pursuit of the Never-ending Happy Hour” has been published by Random House. Baby Blue BBQ was born in October 2004 with a goal of providing good barbecue to people who were looking for it. A little down-home barbecue with a North Carolina slant.
11:15 AM - 2:30 PM An Interactive Lunch with Guy Fieri The Inn at Spanish Bay - Viking Demo Pavilion # 1 This one is going to get LOUD! We have taken a straightforward cooking demonstration and created a spectacular show. Pebble Beach Food & Wine is pleased to bring you for the first time ever an Interactive Lunch! Follow Celebrity Chef Guy Fieri as he teaches you how to cook up the perfect lunch paired with some incredible wines. Each table of guests will follow along and prepare each course just like Guy with their very own private chef who helps them keep pace. Pair each course with the hand-selected wine and you will be shocked at how well you can cook. Why let the chefs have all the fun?
12:00 PM - 3:00 PM Saturday Lexus Grand Tasting The Lexus Grand Tasting (Weekend pass holders gain entry at 11:30 am)
Marcassin - Helen Turley’s Masterpiece Wines The Inn at Spanish Bay - St. Andrews Room West
The Lexus Grand Tasting at Pebble Beach Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the world’s most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. There will be opportunities for book signings and photo sessions with some of the weekend’s celebrities. CHEFS: Andre Bienvenu, Akira Back, Tom Colicchi, Tim Cushman, Robert Del Grande, Clark Frasier, Mark Gaier, Michael Ginor, Hedy Goldsmith, Mark Kiffin, Shawn McClain, Brian Overhauser, Stephan Pyles, Kent Rathbun, Michael Schwartz, Mindy Segal, Mark Sullivan, Kent Torrey, Jason Wilson, Sherry Yard, Tim Love, Sean Shelton, Jeremy Tummel, Matt
With a waitlist for the mailing list reputed to be 5,000 strong, the chances of getting a bottle of Marcassin from the vineyard in the next decade are remote at best. Most people would not even know How to get on the waitlist. Produced by one of the most influential winemakers in the business, Marcassin is a hallmark wine of Helen Turley who has received critical acclaim for almost every wine she has ever touched. Having consulted on some of the best wineries in the country including Colgin, Bryant Family and Martinelli, Marcassin represents Helen’s own boutique winery. Helen’s winemaking philosophy is simple: great vineyards, meticulously farmed, limited yield, long hang time and natural yeast. We give you a rare opportunity to taste wines that are just plain hard to find but not
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quite as hard to find as the very elusive Helen Turley.
Zinfandel enthusiasts will call this a hallmark event for the weekend. We showcase two distinct and impeccable single vineyard wines that are widely accepted as the benchmark for all other Zinfandels around the country. The first Ridge Zinfandel was made in 1964, from a small nineteenth-century vineyard on Monte Bello ridge. Since this time, Ridge has championed single-vineyard winemaking, searching California for those rare vineyards where climate, soil, and varietal are ideally matched. Since the first vintage in 1966, Geyserville has displayed an unparalleled consistency of character with each subsequent offering. Farming the land as gently as possible is what allows Ridge to capture the uniquely distinctive character of Geyserville year after year. Just three years after the first Lytton Springs vintage in 1972, it was clear from the consistency of character and quality that this was one of those sites where soil, climate, and varietal were perfectly matched. The winery at Lytton Springs is essentially an above ground cave whose walls are made from a simple mixture of clay from the vineyard, sand, and straw.
Château Palmer - The Elegance of Margaux The Inn at Spanish Bay - St. Andrews Room East The Château Palmer style is embedded in history and dedicated to the expression of its terroir. It is a style beyond fashion and trends. To experience its timelessness, there is no better way than to taste it, again and again. Finesse and elegance, typical of the great wines of Margaux, are the permanent trademarks of Château Palmer, characterized by the softness and refinement of silk, the warmth of velvet, and the leather of noblesse. The unusual combination of grape varieties – as much Merlot as Cabernet Sauvignon and a small amount of Petit Verdot – gives Château Palmer a bouquet of extraordinary complexity, with fruit, flowers, and spice wrapped in a fleshy and generous structure. This is a rare presentation of wines, from a name that requires no introduction. A retrospective of Palmer that goes back to ’59 and an illustration of the Alter Ego that follows in the footsteps.
6:30 PM - 10:30 PM Stars of Napa Valley & Robert Mondavi Winery Honoring Food & Wine Magazine’s Best Sommeliers The Inn at Spanish Bay - The Ballroom
Secrets of a Sommelier: Blind Tasting Cabernet Sauvignon The Inn at Spanish Bay - Ballroom West We have now made a habit of revealing secrets. 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.
Most people go to Napa Valley for a long weekend and try to fit in all the chefs they want to see without having enough time. We have provided an evening where you can experience some of the best chefs of Napa Valley all in one night! Join Masaharu Morimoto, Richard Reddington, Tyler Florence, Ken Frank and Jeff Mosher. Robert Mondavi Winery, one of the oldest and most respected wineries was instrumental in establishing worldwide attention for Napa Valley wines. The winery was established in 1966 when Robert Mondavi departed the family owned winery of Charles Krug. Because of his success and leadership, many consider Robert Mondavi to be the father of California wine. And while the chefs and the wines are recognized, few spend a moment to appreciate the knowledge, skill and hard work of the wine professionals who uplift many dining experiences from ordinary to superb. The enviable task of tasting through hundreds of wines becomes less so when we realize that all the wines must be remembered and recalled with photographic memory at a moment’s notice to please a guest and assist them in their endeavor to find the ‘perfect’ wine for the moment. We recognize and salute the brotherhood of wine professionals and the chosen few who will be honored as the Best Sommeliers for 2011.
FORTIFIED: 300 Years of Port with Ramos Pinto The Inn at Spanish Bay - Ballroom East An incredible tasting of rare wine, a once in a lifetime opportunity to taste three centuries of port is meant for a select few who have an appreciation for the finer things in life. Founded by Adriano Ramos Pinto in 1880, Ramos Pinto wines have long been a reference to quality. The exceptional wines are presented by João Nicolau de Almedia who joined the company in 1976, having together with José Ramos Pinto Rosas carried out the project to select the five varieties recommended for the Douro region. In addition, he introduced and developed the mechanization of vertical vines in this same wine-producing region and developed the vinification of Port and still wine. On the Quintas do Bom Retiro dos Bons Ares he built two of the most modern vinification centers in the whole Douro region.
A Tribute to Tom Colicchio 10 Years of ‘craft’ The Beach & Tennis Club
Ridge Vineyards: A Natural Expression of California Zinfandel The Inn at Spanish Bay - Ballroom Central
This year Pebble Beach Food & Wine is delighted to pay tribute to the brilliant and dynamic Tom Colicchio on the 10-year
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anniversary of his restaurant craft. Not only is he a celebrity chef, a restaurateur, author, TV personality and business man but also a true inspiration in every sense of the word. 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 Tom Colicchio. Tom opened Craft in 2001, which earned three stars from the New York Times and received the James Beard, “Best New Restaurant Award” in 2002. That same year, Tom received The Bon Appétit American Food and Entertaining Award for “Chef of the Year.” Chef Colicchio now has over 20 restaurants that have all been based off his first Craft Restaurant. 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 fascinating man of many talents.
astonishingly luxurious. This highly coveted seminar brings together all the greatest names in Fine Champagne Prestige Cuvees in one incredible session of tasting pleasure. Celebrate a Sunday morning at Pebble Beach Food & Wine with Dom Perignon, Veuve Clicquot Grand Dame, Krug, Ruinart, Champagne Louis Roederer Cristal, Taittinger Comtes de Champagne and a few other gems.
Tasting the Stars - The Champagne Experience The Inn at Spanish Bay - Ballroom West The luxurious taste of bubbles on the palate, the effervescence of a fine sparkling delicious wine is the perfect way to start your morning. When a now famous monk expressed a delight of the senses as “I am tasting the Stars”, he could not have said it any better. We taste through a variety of sparkling wines from around the world to discuss similarities and differences of location, wine making style, methodology, tradition and blend. Not all sparkling wines are made equal and we will show you the differences that set them apart. Taste a California Sparkling wine next to Champagne along with a Spanish Cava, an Italian Prosecco, a Cremant, a Portuguese Espumante, among a host of fantastic bubbles from around the world. If you love champagne, do not miss this fun and lively, dare we say ‘bubbly’ tasting.
The Grand Finale Dinner The Lodge at Pebble Beach - Club XIX In an era of Celebrity Chefs, few names stand out as the vanguard of America’s culinary revolution. Charlie Trotter of Charlie Trotter’s in Chicago, Michel Richard of Citronelle in Washington DC and Gary Danko of Restaurant Gary Danko in San Francisco join forces to present a six course masterpiece that speaks of elegance and indulgence in the beautiful setting of Club XIX at The Lodge at Pebble Beach.
12:00 PM - 3:00 PM
Sunday, May 1, 2011
Sunday Lexus Grand Tasting The Lexus Grand Tasting (Weekend pass holders gain entry at 11:30 am)
10:00 AM - 11:15 AM Guy Fieri - Culinary Rock Star The Inn at Spanish Bay - Viking Demo Pavilion # 1
The Lexus Grand Tasting at Pebble Beach Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the world’s most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. There will be opportunities for book signings and photo sessions with some of the weekend’s celebrities. CHEFS: Peter Armellino, William Bloxsom-Carter, Bill Corbett, Chris Cosentino, Mark Estee, Tyler Florence, Ray Garcia, Joseph Humphrey, Emily Luchetti, Walter Manzke, Kelly McCown, Pablo Mellin, Masaharu Morimoto, David Myers, Roland Passot, Joachim Splichal, Michael Symon, Anne Burrell, Jerry Regester, Todd Fisher, Clint Wilson, Justin Sledge, Dory Ford, Josh Drage, Miguel Garcia and Ralph Pagano
In 2006 Guy Fieri competed on and won season two of The Next Food Network Star. Today he hosts four popular shows on Food Network, including Guy’s Big Bite, where he teaches viewers how to make creative dishes with bold flavors, Ultimate Recipe Showdown, where he showcases home cooks’ best recipes and Diners, Drive-ins and Dives, where he travels across America to find the most unique food America has to offer. Guy also has Tailgate Warriors, where he travels across the country to NFL Football games and previews the local tailgating. From daytime to primetime, Guy brings his unique personality to Food Network multiple times a week. Guy also is the host of the popular TV show on NBC called Minute to Win it.
The Prestige Cuvée Champagnes of 1990 - A Champagne Extravaganza The Inn at Spanish Bay - St. Andrews Room East A classic vintage is a happenstance of all the factors both human and divine that combine at a given moment at a given place to produce the magic that is Fine Wine. For Champagne that defining moment in recent history was the 1990 vintage. While all the great champagne houses make spectacular wines in every vintage year, the 1990 vintage was
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A storied past ... re-told. Restaurant 1833 re-awakens Summer 2011
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
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11:42 p.m. Huber Keller, Tyler Florence & Ming Tsai After Hours Party April 8, 2010 The Inn at Spanish Bay, Pebble Beach, CA
Pebble Beach Food & Wine Flashback
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
4:23 p.m. Chef Charlie Trotter Cooking Demo April 9, 2010 The Inn at Spanish Bay, Pebble Beach, CA
Pebble Beach Food & Wine Flashback 74
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
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THE CREATORS AND PRODUCERS OF THE PREMIER EPICUREAN LIFESTYLE EVENT ON THE WEST COAST PROUDLY PRESENT
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
COOKING DEMONSTRATIONS Soak it in. Before your eyes, a pantheon of culinary and epicurean stalwarts will translate decades of practice into take-out sized morsels of knowledge. Their instinctive movements and careful precision will create a theater to delight all of the senses. With time, their tutelage will become your inspiration to pursue a greater experience in the kitchen; to dazzle and engage your friends and family, much as you were captivated by the grand exhibition of culinary prowess here at Pebble Beach Food & Wine.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Lexus Lexus Presents Presents -- Taste Taste Perfection Perfection with with Champagne Champagne Louis Louis Roederer Roederer Cristal Cristal The Inn at Spanish Bay – Viking Demo Pavilion #1 The Inn at Spanish Bay – Viking Pavilion #1
Daniel Boulud
Michael Symon SALMON AND SORREL TROISGROS
Michael Symon ZUCCHINI FRITTERS ZUCCHINI WITH FETAFRITTERS AND DILL WITH FETA AND DILL Ingredients: 2 medium medium zucchini 2 zucchini 1 teaspoon kosher 1 teaspoon koshersalt salt 1 tablespoon chopped mint 1 tablespoon choppedfresh fresh mint 1½ ½ tablespoons tablespoons chopped fresh dill,dill, plus 1 chopped fresh plus whole for garnish whole dill fordill garnish 1 large scallion, green parts, 1 large scallion,white whiteand and green parts, thinlysliced sliced on on the the bias thinly bias 2 teaspoons minced 2 teaspoons mincedgarlic garlic ¼ teaspoon teaspoon freshly black pepper ¼ freshlyground ground black pepper 4 ounces feta chopped 4 ounces fetacheese, cheese,coarsely coarsely chopped crumbled ororcrumbled Grated zest Grated zestof of11lemon lemon 1 large egg 1 large egg 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour Canola oil, Canola oil,for forpan-frying pan-frying ½ cup Greek ½ cup Greekyogurt yogurt Coarse sea Coarse sea salt, salt,for forgarnish garnish
Ingredients For the Sauce: For the Sauce: 1 teaspoon teaspoon unsalted unsaltedbutter butter 2 medium medium white whitemushrooms, mushrooms, trimmed trimmed but but stems stems leftleft on, on, cleaned, cleaned, and and finelyfinely chopped 1 large shallot, peeled, trimmed, chopped 1 finely large chopped, shallot, peeled, rinsed, trimmed, and dried finely 1 cup dry white chopped, rinsed, wine and dried Salt 1 cup and dryfreshly whiteground wine white pepper 1 cupand Salt heavy freshly cream ground white pepper 2 cup 1 ounces heavy sorrel, cream stemmed, washed, dried, 2 and ounces cut into sorrel, verystemmed, thin strands washed, dried, and cut into very thin strands 1. Melt the butter in a small saucepan over medium heat, 1. Melt the butter in a small saucepan over medium heat, shallot,and andwhite whitewine wineand andseason season then add the mushrooms, shallot with salt and pepper. Bring the wine to a boil and cook, keeping a a close close eye eye on on the the pan, pan, until until the the wine wine has has completely completely evapevaping orated. orated. Pour Pour in in the the heavy heavy cream, cream, lower lower the the heat-it heat—itshould shouldbebeat its lowest possible setting—and let let cook very slowly forfor about at its lowest possible setting—and cook very slowly about 15 minutes, until the cream is just thick enough to barely 15 minutes, until the cream is just thick enough to barely coat coat a a metal metal spoon. spoon. Strain Strain the the cream cream into into another another small small saucepan. saucepan. (You can make the sauce to this point up to 2 hours ahead and (You can make the sauce to this point up to 2 hours ahead and keep it covered at room temperature.) keep it covered at room temperature.)
Grate zucchini onathe large holes of a 1. Grate the zucchini on the the large holes of grater onto a clean grater onto a clean kitchen towel. Sprinkle with the kosher salt kitchen towel. Sprinkle with the kosher salt and let it rest while and letgather it rest while you the gather and prep the remaining ingrediyou and prep remaining ingredients. ents.
2. When you are ready to sear the fish, add the sorrel 2. to When you areand ready the fish,over addmedium the sorrel the cream put to thesear saucepan heat. Bring to the cream put boil the saucepan over Bring the cream justand to the and the pull themedium pan fromheat. the heat; the just to the pull the pan from the heat; tastecream and season withboil saltand andthe pepper if needed. taste and season with salt and pepper if needed.
2. Wrap the zucchini in the towel and wring as much liquid out of it Wrap the zucchini in the towel and wring as much liquid out of it possible, discarding liquid. a medium bowl, combine asas possible, discarding thethe liquid. In In a medium bowl, combine the the zucchini, mint, dill, scallion, pepper, feta but 1 zucchini, mint, dill, scallion, garlic, garlic, pepper, feta and alland but all 1 teateaspoon the lemon theand eggflour and and flourmix anduntil mix spoon of theof lemon zest. zest. Stir inStir thein egg until well combined. well combined.
For the Salmon: For the Salmon: 2 center-cut salmon fillets, each about 1 1/4 inches thick, 5 inches 2 center-cut salmon fillets, each 1 ¼important inches thick, inches long, and 4 to 5 inches wide (sizeabout is more than5weight 3 /4 pound) than weight here, but each will wide probably long, and 4 to 5fillet inches (sizebe is about more important Salt ground white pepper here,and butfreshly each fillet will probably be about 3⁄4 pound) Salt and freshly ground white pepper 1. Using a long knife with a very sharp thin blade, slice each 2 with scallops by sharp cuttingthin across theslice top each of the 1. salmon Using a fillet longinto knife a very blade, salmon—youʼre horizontally in across order tothe have salmon fillet into cutting 2 scallops by cutting top4ofslices the that are each about 6 inches long, 4intoorder 5 inches wide, and salmon—youʼre cutting horizontally to have 4 slices 1 inch thick. slicedlong, salmon look like theand fish verabout that are/3 each about The 6 inches 4 to will 5 inches wide, sion of 1 veal scallopini—and, because you cut the salmon about ⁄3 inch thick. The sliced salmon will look like the fish veracross, not downward, youʼll have a scrap of flesh and skin left sion of veal scallopini—and, because you cut the salmon over. Season the fillets on one wide with salt and pepper. across, not downward, youʼll have a scrap of flesh and skin left Season theoffillets on onedinner wide with salt and pepper. 2. over. Coat the bottom four warm plates with sorrel sauce
3. Add canola a large shallow pan; you want about Add thethe canola oil oil to to a large shallow pan; you want about ¼¼ inch or enough thatallwhen all the are fritters arepan, in the or inch enough so that so when the fritters in the thepan, oil the oil comes halfway their sides. Place pan over medium-high comes halfway upup their sides. Place thethe pan over medium-high heat. Form fritters hand using a¼ cup measure, and heat. Form fritters byby hand or or using a¼ cup measure, and fryfry them in the hothot oil oil in batches. Cook until thethe fritters areare golden them in the in batches. Cook until fritters golden brown onon each side, 4 to 6 minutes. Drain in paper towels. brown each side, 4 to 6 minutes. Drain in paper towels. Transfer thethe fritters to to plates and garnish with a dollop of of Greek 4. Transfer fritters plates and garnish with a dollop Greek yogurt and a sprinkle of of dill,dill, thethe reserved lemon zest, and some yogurt and a sprinkle reserved lemon zest, and some coarse sea salt. Serves 4 (makes about 8 fritters) coarse sea salt. Serves 4 (makes about 8 fritters)
and keep them warm while you cook the fish. 2. Coat the bottom of four warm dinner plates with sorrel sauce them warm while yoube cook the fish. 3. and Heatkeep a large nonstick—it must nonstick—sauté pan or skillet (or 2 smaller pans) over medium-high heat. When the pan is 3. hot, Heatslip a large must be more nonstick—sauté pan or skillet in thenonstick—it fillets. Cook for no than 2 minutes (seri(or 2 smallerwant pans)the over medium-high heat. When the is ously)—you salmon to be only half-cooked thepan edges hot, slipcooked in the fillets. forwill no be more than minutes (seriwill be and theCook center raw, but2warm)—then flip the fish over want for 10the seconds serving. ously)—you salmonbefore to be only half-cooked the edges will be cooked and the center will be raw, but warm)—then flip Tothe Serve: fish over for 10 seconds before serving. Quickly lift the salmon out of the pan and place one fillet in the center of each sauce-napped plate. Serve immediately—thereʼs To Serve: no time lift to lose—before theofsalmon Makes 4 servings. Quickly the salmon out the pancools. and place one fillet in the center of each sauce-napped plate. Serve immediately—thereʼs no time to lose—before the salmon cools. Makes 4 servings.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Lexus Lexus Presents Presents -- Taste Taste Perfection Perfection with with Champagne Champagne Louis Louis Roederer Roederer Cristal Cristal The Inn at Spanish Bay – Viking Demo Pavilion #1 The Inn at Spanish Bay – Viking Pavilion #1
DanielFearing Boulud Dean
3 tablespoons Maple Syrup Salt to taste
SALMON AND SORREL TROISGROS BARBECUE SHRIMP TACO WITH MANGO PICKLED RED ONION SALAD For the Sauce: Ingredients: 1 teaspoon unsalted butter ½medium tablespoon Oil trimmed but 2 whiteVegetable mushrooms, 1 stems cup Shrimp, left on, peeled/deveined/diced cleaned, and finely chopped Salt to taste 1 large shallot, peeled, trimmed, Fresh Pepper to taste finelycracked chopped,Black rinsed, and dried 1 Onions, 1 cup cup dry white diced wine 1 cup Barbecue Saucewhite pepper Salt and freshly ground ½ cup Jalapeno Jack Cheese, grated 1 cup heavy cream 4 6” Flour Tortillas, cooked and warm 2 -ounces sorrel, stemmed, washed, dried, Mango Pickled Red Onion Salad and cut into very thin strands (recipe follows) 1 /3 cup Cotija or Mexican 1. Meltgrated the butter in aCheese small saucepan over Farmer’s Cheese medium heat, 1 /3 cup toasted ground Mexithen addand the coarsely mushrooms, shallot, can white Pumpkin and wineSeeds and season with salt and 4 fresh Serrano pepper. Bring thechilies wine to a boil and cook, 4 sprigsaFresh keeping close Cilantro eye on the pan, until the
Symon Combine the first threeMichael ingredients into a medium sized bowl. Add smoked onions, orange juice, cumin, vinegar and maple FRITTERS syrup to a small sauceZUCCHINI pot and bring to a boil. Cook until mixture WITH FETA AND DILL has reduced to almost dry, about five minutes. Place smoked 2 medium zucchini onion mixture into blender and puree until smooth. Add to oil and 1 teaspoon kosher lime- juice mixture. Season with salt andsalt stir until completely 1 tablespoon chopped fresh mint blended. 1 ½ tablespoons chopped fresh dill, plus whole dill for garnish 1 large scallion, white and green parts, PICKLED RED ONIONS thinly sliced on the bias Ingredients: 2 teaspoons minced garlic 1 Red Onion ¼ teaspoon freshly ground black pepper ½ cup White Wine Vinegar 4 ounces feta cheese, coarsely chopped ½ cup White Sugar or crumbled Pinch of salt Grated zest of 1 lemon 1 large egg Peel onion. Cut in half3 and slice intoall-purpose very thin half-moon shapes. tablespoons flour Put in a small bowl and set aside. Canola oil, for pan-frying ½ cup Greek yogurt Heat vinegar andfor sugar (50/50) in a small saucepan over medium Coarse sea salt, garnish heat, stirring constantly. When sugar dissolves, remove from heat. Add pinch of on saltthe and pourholes overof onion in container and Grate the zucchini large a grater onto a clean cover with plastic. Put inwith the the refrigerator andand allow stand kitchen towel. Sprinkle kosher salt letto it rest while overnight 8 – 12 hours. When cool you gatherand andpickle prep approximately the remaining ingredients. drain onions and use for salad. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the Masaharu Morimoto zucchini, mint, dill, scallion, garlic, pepper, SHISO STUFFED SQUID W/ SQUID INK feta and all but 1 teaspoon of the lemon GNOCCHI & CURED LEMON zest. Stir in the egg and flour and mix until Ingredients: well combined. GNOCCHI 300 AP Flour Add grams the canola oil to a large shallow pan; 200 grams Butter you want about ¼ inch or enough so that 450 whengrams all theDashi fritters are in the pan, the oil 8 ea Eggs comes halfway up their sides. Place the 20 Squid Ink heat. Form fritters pangrams over medium-high Salt to taste by hand or using a ¼ cup measure, and fry
wine has completely evaporated. Pour in the heavy cream, lower the heat-it should be at its lowest possible setting—and 1. let Place oilvery in a slowly large sauté pan 15 over mediumuntil heat. shrimp to cook for about minutes, theAdd cream is just hot pan and season with salta and pepper sautéthe forcream one thick enough to barely coat metal spoon.and Strain minute until shrimp turns red. Add and the sauté for two into another small saucepan. (Youonions can make sauce to this minutes translucent. Stir in Barbecue to a point up or to until 2 hours ahead and keep it coveredSauce, at roombring temperboil and quickly remove pan from heat. Add cheese and stir to ature.) combine until cheese has melted into mixture. 2. When you are ready to sear the fish, add the sorrel the cream put in thethe saucepan medium heat. Bring 2. to Place a warmand tortilla middle ofover each warm serving plate. the cream justportions to the boil and themixture pull theinto panthe from the heat; Spoon equal of shrimp middle of each taste and season salt and pepper ifwith needed. tortilla. Roll each with tortilla into a cylinder the seam side down. Then add a small portion of Mango-Pickled Red Onion on top of each taco. Sprinkle with cotija and Mexican ForSalad the Salmon: 4 inches chilies thick, 5(to inches 2 center-cut salmon fillets, eachwith about 1 1/Serrano pumpkin seeds and garnish fresh be long, andlike 4 toa 5pickle inches (size is more and important weight eaten forwide the adventurous) sprigsthan of cilantro. here, but each fillet will probably be about 3/4 pound) Serves 4 Salt and freshly ground white pepper MANGO PICKLED ONION SALAD 1. Using a long knife with a very sharp thin blade, slice each Ingredients: salmon fillet into 2 scallops by into cutting across the top of the 2 ripe Mangos, peeled and cut julienne salmon—youʼre cutting horizontally Pickled Red Onion (recipe to follow)in order to have 4 slices that are eachCabbage, about 6 inches long, 4 to 5 inches wide, and 3 cups Green of julienne 1 /3 inch small thick. diced The sliced salmon will look like the fish verabout 1 cup Jicama, of veal scallopini—and, because you cut the salmon ½ sion cup Pecans, toasted not downward, youʼll have a scrap of flesh and skin left ¼ across, cup Cilantro, finely sliced over. Season fillets on one wide withto salt and pepper. Smokey Cumin the Lime Vinaigrette (recipe follow) Salt to taste 2. Coat the bottom of four warm dinner plates with sorrel sauce and the keep them warm while into you acook the fish. Place first six ingredients medium bowl. Slowly add
them in the hot oil in batches. Cook until Heat dashiare withgolden butter,brown add flour, mix well from Drain heat. the fritters on each side,and 4 toremove 6 minutes. In mixer, towels. add the 8 eggs one by one to the dashi/ flour mix. Once in paper incorporated, place in pastry bag while still warm. Pipe small logs onto plastic and tightly. into Transfer thewrap fritters to roll plates andFreeze garnishlogs withovernight. a dollop ofCut Greek one inch lengths and blanch them in boiling water andand thansome shock yogurt and a sprinkle of dill, the reserved lemon zest, in an icesea bath. ready to serve, quickly sauté in medium high coarse salt.When Serves 4 (makes about 8 fritters) heat just enough to crisp the outside.
SQUID 8 oz Mixed Greens 4 ea Shiso Leaf 1 bunch Kaiware Scallion oil Salt to taste 2 ea Squid
vinaigrette until salad is lightly coated. Season with salt and 3. Heat a large nonstick—it must be nonstick—sauté pan or skillet serve immediately. Makes about 4 cups (or 2 smaller pans) over medium-high heat. When the pan is hot, slip in the fillets. Cook for no more than 2 minutes (seriously)—you want the salmon to be only half-cooked the edges SMOKEY CUMIN VINAIGRETTE will be cooked andLIME the center will be raw, but warm)—then flip Ingredients: the fish over for 10 seconds before serving. ½ cup Olive Oil ½ cup Vegetable Oil To Serve: ½ cup Fresh Juice Quickly lift theLime salmon out of the pan and place one fillet in the 1 smallofOnion cut into smallplate. dice and cold smoked for center each sauce-napped Serve immediately—thereʼs 20 minutes no time to lose—before the salmon cools. Makes 4 servings. 1 cup Fresh Orange Juice ½ tablespoon Whole Cumin, toasted 2 tablespoons Malt Vinegar
Dress the greens and shiso with the scallion oil & salt. Clean the squid. Stuff the squid with the dressed greens. Sear the squid until cooked through. Season with lemon juice. Cut the body in half when presenting. Garnish with lemon segments that have been cured in salt.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Lexus Presents - Taste Perfection with Champagne Louis Roederer Cristal The Inn at Spanish Bay – Viking Demo Pavilion #1
Michael Chiarello
5. To assemble the dish begin by cutting each ball of burrata in half. Place each half cut side down in the center of a chilled salad plate, season with salt and pepper, drizzle the burrata and each plate with about a tablespoon of parmigiano vinaigrette. Place a parm crostini on top of each piece of burrata. If you have a ring mold to place over the burrata then use this to spread the crushed peas in an even round overtop. Otherwise just spoon the pea mixture neatly on top. Garnish the rest of the plate with the cooked room temperature mushrooms and crushed crispy parmesan pieces. Toss the pea sprouts in a little of the parmigiano vinaigrette and place on top of the salad, sprinkle the preserved lemon over top of this.
BURRATA AND ENGLISH PEAS Creamy Mozzarella Burrata, crushed English Peas, Caramelized Wild Mushrooms & crispy Parmigiano Vinaigrette Ingredients: 2 balls of Burrata cheese 3 cups of English peas 2 tblsp. Mint sliced thin Parmigiano vinaigrette 3 cup wild mushrooms, cooked down to 1 cup (morels, chanterelles, or hedgehogs) 1 cup parmesan cheese to make parm crostini 1 tblsp. preserved lemon, outer rind diced thin 1 cup fresh pea sprouts
PARMIGIANO VINAIGRETTE Ingredients: 3 medium garlic cloves 6 oil-packed anchovy fillets, minced ¼ teaspoon finely ground sea salt, preferably gray salt 1 tablespoon Champagne vinegar 1 tablespoon Dijon mustard ½ tablespoon fresh lemon juice ¼ teaspoon Worcestershire sauce 1 dash hot sauce (recommended: Tabasco) ½ teaspoon fresh coarsely ground black pepper ½ cup pure olive oil
Directions: 1. This dish is a fabulous way to celebrate the bounty of Spring. Sweet English peas backed up with the earthiness, and umami, of wild mushrooms and parmesan cheese is one of our seasonal ways to serve fresh creamy Burrata at Bottega . Our Burrata comes from Gioia cheese company in Los Angeles, CA, but can be found easily in specialty cheese shops or sometimes your local grocery store cheese department. Burrata is found all over southern Italy especially in Campania, Napoli and Lazio.
Directions: Place all ingredients in a bowl or food processor (except olive oil) and whisk in the olive oil. The dressing is supposed to be a little “broken” so donʼt worry if it doesnʼt completely emulsify. Serves 4.
2. Firs “blanch”, basically to cook, the peas in boiling salted water until tender but still bright green. “Shock” 2 cups of the peas in an ice bath to keep the color bright and stop the cooking. Donʼt leave them in the water too long as that will make them take on a watery flavor. Place the remaining warm cup of peas in a blender and puree smooth while still warm with about 2 oz. of the cooking liquid or vegetable stock. Pass this pea puree through a fine sieve and chill immediately. The 2 cups of cold peas need to be passed through a grinder attachment or put in a food processor to be pulsed until they are roughly chopped. Mix the crushed peas, pea puree, mint and 1 tblsp. of good extra virgin olive oil together and reserve for final assembly.
Christopher Kostow COFFEE SPONGE Ingredients: 100g water 125g plus 20g ground coffee 15g sugar 1.25g gelatin, bloomed
Directions: Bring the water to a simmer. Add the 125g of coffee and allow to steep. Strain. Add remaining ingredients and mix well. Transfer to a small mixer with a whisk attachment and allow to whip until the mixture is thick. Transfer to a small pan lined with plastic wrap. Allow to chill, cut the sponge into desired shapes, and dust with the remaining coffee.
3. To cook the mushrooms, heat a medium sauté pan or skillet over medium-high heat and add the 2 tablespoons butter and 2 tablespoons olive oil. When the butter foams, add the mushrooms and sauté until they begin to release their water, about 8 minutes. Season with salt and pepper and drain on paper towel or in a colander. 4. To make the parmesan crostini, preheat the oven to 425˚F. Line a baking sheet with a silicone mat or parchment paper. If you have them, place six 3-inch ring molds on the prepared pan. Inside each ring mold, evenly spoon about 2 tablespoons grated parmesan. (To make without ring molds, spoon 6 mounds of Parmesan about 2 inches apart, and spread into thin, even rounds.) Slide the pan into the oven and bake until the parmesan is melted into disks that are just beginning to brown, 3 to 5 minutes. Store these stacked in an airtight container for up to 3 days. Save 4 of these disks for the salad and crush 2 disks to be used as crispy parmesan pieces.
Serve as a mignardise
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Yigit Pura --Top Chef “Just Desserts” - The Pleasures Chocolate Lexus Presents Taste Perfection with Champagne Louisof Roederer Cristal The Inn at Spanish Bay – Viking Demo Pavilion #2 The Inn at Spanish Bay – Viking Pavilion #1
DARK CHOCOLATE SOUFFLE Ingredients: 14 oz 70% Dark Chocolate (Valrhona preferably) 1 ½ oz of Un-Salted Butter 2 Egg Yolks 11 Egg Whites Few Drops of Lemon Juice ¾ Cups of Sugar Additional Butter and Salt for Ramekins Good Quality Salted Caramel Ice Cream
peaks. Your meringue shouldnʼt be stiff. 5. Once your meringue is ready, stir in the egg yolks into the warm chocolate mixture until blended. Take 1/3 of your meringue and fold it in evenly to the chocolate mixture to lighten it. Finally add the remainder of your meringue and mix in gently until just blended.
Directions: 1. Pre-heat your oven to 390 degrees. 2. Brush the sides of the ramekins with butter, all the way up to the top, and dust the inside completely with sugar, and tap the excess out, leaving a thin layer of sugar sticking to the ramekin. Refrigerate until needed. This step can be done the night before.
6. Gently spoon into the ramekins until itʼs just to the top, and refrigerate. The soufflé can be made and refrigerated up to 8hrs in advance.
3. Over a double boiler melt the chocolate and butter together, stirring occasionally with a spatula.
7. Bake at a 390 degree oven for 12-15 minutes, or about 10 minutes if you have a convection oven, until it has risen about 2 inches off the top. Serve table side and spoon in the salted caramel ice cream.
4. On medium speed whisk start whisking the egg whites at room temperature with the lemon juice. When it has reached double volume gradually add half the sugar, and keep mixing. When your whites have reached a soft peak, gradually add the remaining sugar. Bring up to a high speed for about 10 seconds to bring it to medium
Notes:
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Tyler Florence - Family Meal The Inn at Spanish Bay – Viking Demo Pavilion #2
TYLER FLORENCE SIGNATURE RECIPE* SOLE ALMONDINE (Demo recipe not available at time of printing) Ingredients: 1 cup blanched slivered almonds Kosher salt, to taste Black pepper, to taste Extra-virgin olive oil 2 cups all-purpose flour 4 sole fillets, about 6 ounces each (flounder or snapper or any flat, white fish will work in this recipe) 2 eggs, lightly beaten 2 tablespoons unsalted butter 2 small shallots, finely chopped ½ cup dry white wine Juice of one lemon ¼ cup chopped flat-leaf parsley
the pan. Spoon the melted butter over the fillets as
1. In a large non-stick skillet, toast the almonds over medium heat for 5 to 7 minutes, or until golden brown.
they cook on the second side, about 30 seconds; this
Season with a sprinkle of salt, and then set aside.
ensures that the fish remains moist. Transfer the fillets to a platter and keep warm while you cook the remaining fillets in the same method.
2. Return the pan to medium heat and add a 2-count of oil. Place the flour in a shallow dish and season liber-
3. Add diced shallots to the same pan and cook over
ally with salt and pepper. Place the eggs in another shallow dish. Working with 2 fillets at a time, dredge
medium heat until translucent, about 3 minutes. Add
the fish in the seasoned flour, coating both sides
the white wine and stir to loosen the bits from the bot-
evenly. Shake gently to remove the excess flour, and
tom of the pan, then add the lemon juice and parsley.
then dip in the beaten eggs, allowing some of the ex-
Serve the fillets with the sauce on top and sprinkled
cess egg to drip back into the dish. Cook the fillets two
generously served with the toasted almonds.
at a time by gently placing the fish fillets directly into the hot pan and cook two to three minutes, then carefully turn the fillets over and add half of the butter to
Notes:
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Seduction: A Love Affair between Cheese & Wine with Laura Werlin and The Decadent Wines of Domaine Serene The Inn at Spanish Bay – Viking Demo Pavilion #1 DOMAINE SERENE “R” ROSÉ Riverʼs Edge Chevre “Sunset Bay” Milk: Goat Logsden, Oregon www.threeringfarm.com Notes:
DOMAINE SERENE 2009 “COTE SUD VINEYARD” CHARDONNAY Coach Farm “Triple Cream Wheel” Milk: Goat Pine Plains, New York www.coachfarm.com Notes:
DOMAINE SERENE 2009 “COTE SUD VINEYARD” CHARDONNAY Mt. Townsend Creamery “Cirrus” Milk: Cow Port Townsend, Washington www.mttownsendcreamery.com Notes:
DOMAINE SERENE 2007 “EVENSTAD RESERVE” PINOT NOIR Willamette Valley Cheese Company “Aged Gouda” Milk: Cow Salem, Oregon www.wvcheeseco.com Notes:
DOMAINE SERENE 2008 “JERUSALEM HILL VINEYARD” PINOT NOIR Tumalo Farms “Rimrocker” Milk: Cow and goat Bend, Oregon www.tumalofarms.com Notes:
DOMAINE SERENE 2008 “JERUSALEM HILL VINEYARD” PINOT NOIR DOMAINE SERENE 2006 “ROCKBLOCK RESERVE” SYRAH Rogue Creamery Raw Milk Cheddar Milk: Cow Central Point, Oregon www.roguecreamery.com Notes:
DOMAINE SERENE 2006 “ROCKBLOCK RESERVE” SYRAH Beecherʼs Handmade Cheese Co. “Flagsheep” Milk: Cow and sheep Seattle, Washington www.beecherscheese.com Notes:
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Tom Colicchio: ‘craft’ Of A Top Chef Judge The Inn at Spanish Bay – Viking Demo Pavilion #2
TOM COLICCHIO SIGNATURE RECIPE* BRAISED SHORT RIBS ACTIVE: 1 HR TOTAL TIME: 3 HRS PLUS OVERNIGHT MARINATING SERVINGS: 6 Ingredients: 2 tablespoons canola oil 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note Kosher salt and freshly ground pepper 1 large onion, finely chopped 2 carrots, sliced 3 celery ribs, sliced 3 garlic cloves, thickly sliced One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon 4 thyme sprigs 3 cups chicken stock
4. Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
Directions: 1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
5. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
6. Make Ahead: The braised short ribs can be prepared through Step 4 and refrigerated for up to 2 days. Note: Flanken-style short ribs (short ribs cut across the bones instead of parallel to them) can be ordered at butcher shops.
3. Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Serve With: Mashed potatoes, buttered noodles or crusty bread. *(demo recipe not available at time of printing)
Notes:
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Jacques Pepin – Culinary Master The Inn at Spanish Bay – Viking Demo Pavilion #2
EGGS JEANNETTE
This dish is named after my mother, who used to make it regularly when I was a child. It is usually served lukewarm or at room temperature as a first course for dinner, but it is equally appropriate as a brunch, lunch, buffet, or picnic dish. Many variations can be made on the same principle. In Eggs Jeannette the yolks are seasoned with garlic and parsley, but bits of leftovers such as shellfish, fish, or vegetables like spinach or mushrooms, as well as bits of leftover meat can be mixed with the yolks for different flavors.
SERVES 6 Ingredients: 6 large hard-cooked eggs 2 tablespoons milk 2 cloves garlic, chopped fine 2 tablespoons chopped fresh parsley leaves ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 ½ tablespoons peanut oil
Directions: 1. Cut the eggs in half crosswise at the widest point. Remove the yolks and push them through a food mill fitted with the small screen. If you do not have a food mill, mash the yolks with a fork. Mix the egg yolks with the milk, garlic, parsley, salt, and pepper. The mixture should be moist and hold together. Restuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The 2 tablespoons of leftover egg-yolk mixture adds texture to the dressing.)
EGG DRESSING Ingredients: Approx 2 tablespoons leftover egg-yolk mixture 2 teaspoons Dijon-style mustard 2 teaspoons red wine vinegar 1 tablespoon water Dash of salt Dash of freshly ground black pepper ¼ cup olive oil
2. Heat the oil in a skillet, preferably nonstick. When the oil is hot, put the egg halves, stuffed side down, in the skillet. Fry over medium heat for about 2 minutes. They will brown beautifully on the stuffed side. Remove the eggs from the skillet, and arrange them in a platter or gratin dish. 3. For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.
Notes:
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Dan Dunn’s Booze, Blues & BBQ The Inn at Spanish Bay – Viking Demo Pavilion #1
BABY BLUES BBQ COLLARD GREENS Ingredients: • 1/2 case (~12 bunches) fresh collard greens (remove stem and rip into pieces) • 1/2 pound maple smoked bacon cut into large chunks (ham hocks or turkey legs can be used) • 2 smashed garlic cloves • 2 large diced onions 1 large diced tomato Directions: 1. Remove the stems from the collard greens and rip into pieces 2. Cut the bacon into large chunks 3. Brown bacon in a large stock pot or Dutch oven, and cook until fat is rendered. Add onions and garlic, sauté until brown. Add tomatoes and sauté for 2 minutes 4. Add to the pot: 2 quarts water 1 tablespoons salt 1/2 tablespoon white pepper 1/4 tablespoon dry mustard 1/4 cup Worcestershire sauce 1/4 cup soy sauce 4 dashes Tabasco 5. Bring to a brisk boil for 10 minutes 6. Add the ripped collard greens 7. Simmer, covered for 40-45 minutes, or until tender
Notes:
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Fieri - Culinary Rock StarLouis Roederer Cristal Lexus Presents - TasteGuy Perfection with Champagne The Inn at Spanish Bay – Viking Demo Pavilion #1 The Inn at Spanish Bay – Viking Pavilion #1 HONG KONG NOODLES Serves 4 to 6 Ingredients: 6 tablespoons soy sauce 2 tablespoons minced ginger 1 tablespoon minced garlic 2 tablespoons chili-garlic paste 4 tablespoons cornstarch 2 small boneless, skinless chicken breasts, cut into 1⁄4-inch slices 1 pound chow mein noodles (the size of spaghetti or soba noodles; I recommend Annie Chung brand) 11 tablespoons canola oil 1 cup white onion cut in 1/8-inch shreds ½ cup red bell pepper cut in ¼-inch strips 1 cup carrot cut in 3- by ¼-inch sticks 1 cup sliced celery cut on a bias, ½-inch thick ½ cup stemmed shiitake mushrooms cut in ½-inch strips 3 /4 cup snow peas cut in ½-inch strips 1 cup fresh bean sprouts 3 tablespoons hoisin sauce ¼ teaspoon sesame oil 1½ cups Chicken Stock ½ cup green onion strips (3- by ¼ inch) Directions: 1. In a resealable 1-gallon plastic bag, place 3 tablespoons of the soy sauce, the ginger, garlic, chili-garlic paste, and 2 tablespoons of the cornstarch and mix thoroughly. Add the chicken, seal the bag, and marinate for 1 hour in the refrigerator. RHUBERRY BREEZE Ingredients: 1 cup sugar 1 cup water 2 cups rhubarb, 2” chunks 2 cups strawberries 2 cups ice 8 ounces vodka Lemon wedges Directions: 1. In a small sauce pan over high heat, add the water, sugar and rhubarb. Simmer for 10 minutes, and then cool. 2. In a blender, add rhubarb sugar mixture and puree. Strain well, this takes some time to do! Add the strawberries, ice and vodka, blend well, pour into serving glass and add a squeeze of lemon. Yield: 8-10 drinks Prep time: 15 minutes Cook time: 10 minutes Inactive time: 30 minutes Ease of preparation: Easy
2. Fill a large bowl with ice and water. Bring water to a boil in a medium stockpot. Cook the noodles al dente, according to the package directions. Drain the noodles and plunge them into the ice water. Shake them dry and toss with 2 tablespoons of the canola oil to keep them from sticking. 3. Drain the chicken and discard the marinade. In a large skillet or wok over high heat, heat 2 tablespoons of the canola oil until almost smoking and add the chicken, separating the pieces. Stir-fry until browned on all sides and cooked through. Remove and keep warm. 4. In the same skillet, add 2 tablespoons more of the oil. Heat until almost smoking, then add the onion, bell pepper, carrot, and celery. Stir-fry for 2 minutes. Add the mushrooms, snow peas, and bean sprouts. Stir-fry for 1 minute. Return the chicken to the skillet and stir-fry for 1 minute. Add the hoisin, the remaining 3 tablespoons soy sauce, and the sesame oil, toss, and use a slotted spoon to transfer the mixture to a bowl and keep warm. 5. In a small bowl, mix the remaining 2 tablespoons cornstarch and the chicken stock. Pour the mixture into the hot skillet and simmer until reduced by one-third. 6. Meanwhile, heat a 12-inch nonstick skillet over high heat, pour in 3 tablespoons of the oil, and heat it to almost smoking. Add the noodles, flatten into a cake and cook on one side, without stirring, until crispy and light golden brown, 6 to 8 minutes. Flip the noodles, add another 2 tablespoons oil, and cook the other side until browned, 4 to 5 minutes. Drain the noodle cake on paper towels. 7. To serve, place the noodle cake on a rimmed serving platter, top with the chicken and vegetables, and pour the reduced sauce on top. Garnish with the green onion.
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[SEVEN QUESTIONS Cont’d from page 24] “I think it’s more logic than a trend,” says Claudine Renee Pepin, a self-described cook often mentioned in the same breath as her famous French father Jacques Pepin. “I love living in the U.S. where we can get food from very inch of the globe; it’s amazing. But we have to respect the world and the footprint we create.” Seasonal, local and sustainable are keywords anyone who has picked up a cooking magazine or blog in the past year will recognize. “It is becoming tedious and too much of a ‘buzz,’” says Maine restauranteur Mark Gaier, who has spent decades growing his own crops at Arrows in Ogunquit, Maine. “We have been local and sustainable for 20 years.” Buzz doesn’t have to mean boring, though. Bold flavors and carefully sourced ingredients will show up in everywhere, from brassieres to food trucks. With its emphasis on fresh ingredients and bespoke melding of sauces and spices, Asian cuisine in particular will continue to delight and be re-interpreted by Americans. Jason Wilson of Crush in Seattle says “The emergence of ‘cooking with a sense of place’ has really become prominent with the surge of popularity from Noma’s win as #1 restaurant in the world, and Rene Redzepis’ book on Noma and Nordic cuisine will become an important player in this year’s trends.” Science could also play a greater role in the kitchen, where molecular gastronomy may be employed to create foams or coax out essential flavors. “I see the purity of flavors made possible by science becoming more prevalent in food preparation,” says Ted Walter of Pacific Grove’s PassionFish. Chefs may spend part of their next year advocating for lower price points or vehicles in which to prepare and serve food. Think lower check average and increased volume. “I see so many high-level chef and restaurant companies bringing back the fast casual concept. Burgers are everywhere,” exclaims Santa Fe’s Mark Kiffin. Done with local meats, fresh sides and bold flavors, the approach may be an intergenerational crowd pleaser. “Slow food continues to be my trend due to the fact that my 9-year-old daughter still keeps requesting fast food,” says Brian Overhauser, the Estate Chef at Hahn.
“You can’t separate the role of social media from life, whether fast food or fine dining,” says Laura Werlin, a foremost American authority on cheese who is based in San Francisco. “People are always going to weigh in on their meals. In fact, they may use it even more for fine dining because the financial and emotional investment in going to a high-end restaurant is much higher.” The lack of editors on these platforms, of course, means chefs can now be in direct contact with their guests as well as with each other. Many use these free, real-time tools to promote themselves and their venues. “We get our word out imminently,” says Mark Kiffin, a feted chef, restaurant owner and author based in Santa Fe. “People come to dinner and ‘check in’ on Facebook. They tweet their entree choice, they leave and they evaluate you over the net.” Travelers and foodies increasingly tune into these rapidly updated social media sites when choosing where to eat, essentially rendering old standbys Zagat and Citysearch useless. “Printed guides, with the exception of Michelin, are dated before they roll off the presses,” says Providence’s Michael Cimarusti. Critiques made on social media platforms shouldn’t rattle any executive chef worth her sea salt, says Gary Danko, the respected chef who owns a much-lauded restaurant on Hyde Street in San Francisco. “In the beginning, bloggers and Yelpers were a chef’s nightmare,” he says. “The truth of the matter is that anyone who eats in your restaurant is a critic and their repeat business and word-of-mouth is the lifeline to your continued successful business.” That’s why many chefs use social media in a proactive fashion, directly sharing photos or thoughts about upcoming offerings. “I prefer Twitter because 140 characters is a perfect amount for getting your point across without going off on a tangent,” says Chris Cosentino, a leading proponent of offal cookery and executive chef at Incanto. Personalized responses from chefs on platforms like Facebook or Twitter may even further enhance a diner’s experience. So too will Facebook pages and Twitter streams that convey a sense of a chef’s or restaurant’s personality — in and out of his own kitchen. “I don’t think anyone cares that I had an omelet for breakfast, but if someone wants to know that I think the best Pho in Reno is at Golden Flower, and that makes them my customer, then cool,” says Mark Estee, the Lake Tahoe chef known for his focus on head-to-tail eating. “I can get down with that.”
#4. What role do you see social media playing in fine dining? First we gulp, bite and swallow. And then we Yelp. The ubiquity of smart phones and rise of affordable 3G networks, combined with the proliferation of social media platforms, have turned everyone into a potential food critic. “There’s a lot of interesting venting and applause,” PassionFish co-owner Ted Walter says. “The ability to see true feedback from your customers is a useful tool.” iPhone cameras and mobile applications give guests and chefs the chance to instantly report and review their culinary experiences on sites like Twitter, Facebook, Yelp and Open Table. Most elite chefs say they are not phased by the rise of these channels, especially in coastal hubs like New York City or San Francisco.
#5. What do you eat when you are at home, and who does the cooking? After spending busy nights in front of the stove, chefs pare down their cooking when it’s time to relax at home. “I’m always at work,” says Kelly McCown, executive chef at Ella Dining Room and Bar in Sacramento. “I think I’ve cooked four times at home in the last two years.” When chefs do don their apron at home, it’s often to
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#6. WE ASKED CHEFS:
the following: canned fish products, salami, crackers, imported cheese and bacon-flavored easy cheese. Pickled vegetables, olives, and “of course some gangster wine” also appear.
What’s your favorite can’t-live-without kitchen tool or gadget, other than your sous chef?
#7. Where do you see yourself in five years? If you were not a chef, what would be your next choice of occupation?
CHEFS ANSWERED: ■ Microplane ■ Dehydrater ■ Offset spatula ■ Vacuum sealer ■ A pair of Joyce Chen scissors ■ $10 Japanese utility knife I’ve had forever” ■ A Vitamix blender ■ Teamwork ■ A well-sharpened Japanese sashimi knife ■ Chinese cleaver ■ Plating tweezers ■ PacoJet ■ Bamex Immersion Blender
Laura Werlin truly loves cheese. If offered the chance to dedicate her professional life to anything other than working as a food writer and cheese aficionado, she would probably become a chef. “I eat almost nothing but cheese when I’m at home — I’m not making this up,” says the author of The All American Cheese and Wine Book. “In five years I’ll still be writing about cheese and celebrating the strides professionals and consumers have made in their cheese choices and knowledge.” Plenty of world-class chefs share her passion for quality food prepared and served in intelligent and imaginative ways; they aren’t sure they want the chance to work as anything other than a chef. “I’ve been fired from every job that wasn’t in a kitchen,” says Peter Armellino of The Plumed Horse in Saratoga. “I was born to do this and only this.” Some, like Monterey County chef Ted Walter, might want to continue preparing food, albeit in a different setting. “In five years I see myself making breakfast for my grandchildren on an open fire while camping in Big Sur,” he says. William Bloxsom-Carter, the longtime Executive Chef and Director of Food and Beverage at the Playboy Mansion in L.A., is actively pursing his five-year plan. He and wife Katherine hope to open a country inn somewhere on the Central Coast. He’s actively pursuing their goal, taking college classes to earn a hospitality degree and scouting locations. “Our typical clients would be sophisticated food and wine aficionados wishing to relax in luxurious surroundings, bluechip service with minimal interruption from the staff,” he says. Others would move away from working in restaurants to reviewing them. “I’d be a Michelin Guide writer who only got to vote on 3-star restaurants and 5-star hotels,” says Mark Kiffin, a celebrated chef and author who owns the Compound Restaurant in New Mexico. Providence owner chef Michael Cimarusti’s media-related goals are even more grandiose; he sees himself on Season 18 of the Deadliest Catch. Once aboard, he might be tuning in to hear Emily Lucheti discuss the weather; the pastry chef says if she wasn’t a chef that she’d work on the weather channel. Foie Gras aficionado Michael Ginor says he would also travel for a television show; he would like to host a travel/food show. Professional athletics also interests the elite chefs at this year’s Pebble Beach Food and Wine Festival. “I would be a professional cyclist,” Incanto’s executive chef Chris Cosentino says. “I quit racing professionally to focus on cooking. Still others would take a more relaxed approach to life outside the kitchen. “If I weren’t a chef I would like to be a country gentleman and raise dogs,” says Maine’s farm-to-table hero Mark Gaier.
make rustic dishes inspired by the simplicity of timeless Mediterranean favorites. I have a great outdoor wood-burning oven in which we make pizzas and roast meats,” says Michael Ginor, restaurateur and co-owner of Hudson Valley Foie Gras. Spouses and partners often stand in for professional assistants and line cooks. Chefs quite often marry other chefs, as is the case with TV personality Claudine Renee Pepin and husband Rolland Wesen. The two regularly work together to create classic French homestyle meals of roast chicken, leeks, vegetables, cheese and bread. “We inspire, teach — and sometimes torture — each other,” she says. Ditto California native Walter Manzke and his bride Margarita, a pastry chef. The couple takes time to shop at their local farmers’ market, have a vegetable garden and some fruit trees in the yard. “We cook simple meals inspired by the season,” Walter says. He is presently working in Chicago with Lettuce Entertain You. Playboy Mansion chef William Bloxsom-Carter and honey Katharine have divided the chores when it comes to preparing meals. He cooks; she’s the sommelier and bartender. Their favorites include applewood smoked chicken, a three-course vegetarian dinner, grilled beef with Chimichurri, and big salads with items purchased from Ventura County farmers’ markets and the two also fix breakfast together. “After hiking every morning at 6:30 a.m., we settle in with a fruit smoothie infused with fresh ginger and mint from my home garden,” William says. “Then it’s on to our custom blend of coffee and daily newspapers.” Some chefs, though, keep things a bit more masculine. SoCal native Jeremy Tummel says his favorite after-work snack is a platter of “man food” that consists of some or all of 97
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THE CHEFS For a chef, their art is not a profession, it’s a culinary obsession. Their raison d’etre: A perpetual pursuit of perfection on a plate. These stalwarts snare five-star ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or rebuild, repurpose and redefine it entirely. Abracadabra: Your palate and point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Pebble Beach, our chefs make anything possible.
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
PETER ARMELLINO
This well-traveled and highly regarded chef is the proud recipient of the Michelin Star designation as one of the area’s finest places to dine. Chef Armellino presents, elegant, modern ‘cutting edge’ California Cuisine emphasizing the highest quality ingredients, including sustainably sourced fish and shellfish as well as local and organic produce.
The menu includes interesting “surf and turf” variations such as Monterey red abalone with pork belly, artichokes and a meaty glaze; and sea scallops paired with smoked duck. Some main courses have subtle Asian influences, such as Beijing-style squab with a dried plum sauce and ginger cabbage. Named the Best New Restaurant in 2008 by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. Having worked alongside many of California’s most notable chefs including: Laurent Manrique at Campton Place,
The original Plumed Horse in Saratoga opened in 1952, but new owners, a multimillion-dollar facelift and the addition of Chef/Partner Peter Armellino, have made this into an entirely new restaurant. Its cutting-edge design, with a barrel ceiling, blown-glass chandeliers that change colors, and a three-story glass wine cellar, creates a modern stage for Peter Armellino’s contemporary Californiainspired menu.
WEEKEND APPEARANCES: 1. A Magical Evening With Michellin Stars, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MARK AYERS
For more than two decades, chef Mark Ayers has continued to strengthen his culinary skill while developing a savvy for the restaurant business. After graduating from the Culinary Institute of America in Hyde Park, NY in 1992 ranked number one in his class and voted most likely to succeed, Ayers served as Kitchen Manager for Dante’s Restaurant Inc. in Pennsylvania where he oversaw the entire staff, learned the logistics of training and stock, and was responsible for the start up of a new unit in the restaurant group. In June 1994, Ayers moved out west to take a position at the celebrated Park Hyatt Beaver Creek in Colorado, working his way up from Chef Tournant to Executive Sous Chef by the time he left in 2002. The sunny weather
and prime produce of California beckoned, and Ayers relocated to Carmel to work as the Executive Chef for Highlands Inn where he was able to fine-tune his skills for menu development, experience with banquet functions, and helped facilitate the annual Masters of Food&Wine event, a premier west coast culinary production . In 2007, Ayers joined the Hyatt Regency Monterey in Monterey, CA as the Executive Chef where he was responsible for all culinary operations for two hotels making him a regional expert in Central Coast hospitality. In 2010 Ayers joined the CLM team–Founders of Pebble Beach Food & Wine– to launch CRBC where he serves as Executive Chef and the brand’s culinary advisor.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
AKIRA BACK
A Korean native and former professional snowboarder who was raised in Colorado, spent his early years showing off his talents in extreme movies and garnering praise by industry magazines like Snowboarder and Transworld. To supplement his income, Back started cooking in local Aspen restaurants to earn extra cash. He soon realized that the adventure and thrill he experienced on the slopes also existed in the kitchen. After seven years on the professional snowboarding circuit, Back decided to pursue a full-time culinary career. After graduating from The International Culinary Schools at The Art Institute in Colorado, Back began his epicurean adventure in earnest in 1993 at Kenichi in Aspen. He was later recruited to expand Kenichi in Austin, Texas, followed by Kenichi in Kona, Hawaii.
the leading master chefs, including Masaharu Morimoto and Brian Nagao, and learned the value of using rare and exotic ingredients. In 2003, Back returned to Aspen and was hired as the Executive Chef of Nobu Matsuhisa’s namesake restaurant. Chef Akira Back now brings his sense of adventure and boundless creativity into the kitchen at Yellowtail Japanese Restaurant & Lounge, which opened in the summer 2008 at Las Vegas’ Bellagio Resort & Casino. Back’s menu embodies classic Japanese cuisine, and features innovative creativity, utilizing fresh ingredients from the world’s top purveyors. As a result, Chef Back was awarded the title of “Rising Star” by Restaurant Hospitality in October 2008. In addition, he had the distinguished honor of hosting a multi-course dinner at the prestigious James Beard House in December 2008 and March 2010.
Back’s love of travel and culinary exploration took him to Japan and throughout Europe, where he trained under
WEEKEND APPEARANCES: 1. After-Hours Party, The Inn at Spanish Bay, Fri., April 29, 10PM-2AM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ANDRE BIENVENU
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.
His career is littered with many accomplishments. These accomplishments include receiving first place prize in 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, Food Network, been featured on the cover and in several cookbooks and currently working on his own cookbook.
He currently is the Executive Chef of Joeâ&#x20AC;&#x2122;s Stone Crab, the busiest, independent, single restaurant in America, located in Miami Beach, Florida. He manages a staff of 137 employees and annual sales around 30 million. He has also started a seafood manufacturing company called Dockside Foods which produces a variety of seafood products.
Andre and his lovely wife Dana have been married for over 16 years. They have two wonderful children, a son of 19 years and a daughter of 17 years. Andre enjoys donating his time for major charitable events around South Florida.
WEEKEND APPEARANCES: 1. Celebrity Chef & Winemaker Golf Tournament, Pebble Beach Golf Links, Thur., April 28, 2PM-4PM 2. After-Hours Party, The Inn at Spanish Bay, Thur., April 28, 9PM-2AM. 3. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ROB BAKER
Chef/Owner Robert Baker of Me and the Hound Memphis Barbecue was born and raised in Memphis TN...where pig is king. After 10+ years of participating in Memphis in May World Barbecue Championship good fortune would bring him to beautiful Monterey County where he is trying to share his love of low and slow smoking. Using 100% fruit woods from only local orchards (apple, apricot and peach mainly) the meat is never injected, marinated
or basted...just 20+ hours of fruit wood smoke and family recipe dry rub applied before entering the smoker. The smoker isn’t even opened until appoximately 18 hours of smoking. If your lookin....it ain’t cookin! When the meat is hand pulled at time of serving it then and only then gets a shot of family recipe vinegar sauce..never gets a bath in sauce–that’s a sin...ENJOY!
WEEKEND APPEARANCE: 1. Celebrity Chef & Winemaker Golf Tournament, Pebble Beach Golf Links, Thur., April 28, 8:30AM-2PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
WILLIAM BLOXSOM-CARTER
Mr. William S. Bloxsom-Carter is the Executive Chef and Director of Food and Beverage at the Playboy Mansion in Los Angeles, California. He has been creating extraordinary food and exclusive wine offerings for Hugh Hefnerâ&#x20AC;&#x2122;s Playboy Mansion parties for over 25 years to 100,000 guests annually.
and charity events at the Playboy Mansion. He focused on hospitality related studies at UC Los Angeles Extension and successfully completed UC Davis Extension classes in enology studies. He serves as a professional wine judge at competitions throughout California. In June 1999, he received the PEI AWARD from Ms. Christie Hefner, former Chief Executive Officer of Playboy Enterprises. In April 2002, Chef Carter received the esteemed Auguste Escoffier Medal of Merit from the American Culinary Federation.
Chef Carterâ&#x20AC;&#x2122;s philosophy is to bring out the best flavors in food products from beginning to end with minimal intervention and uncompromising standards. At the Playboy Mansion, Chef Carter has developed an internship/externship program with culinary schools nationwide. The program has garnered an exceptional reputation as the preeminent host facility for students.
For the past three years, the Bakersfield College Foundation has featured Chef Carter as the Guest Chef for their annual Sterling Silver Dinner, netting over $29,000 for student scholarships in the culinary arts program. Additionally, Chef Carter serves as an industry advisor to Pacifica High School in the Oxnard Unified School District in California.
Chef Carter completed intensive studies with the Ritz-Carlton Hotel Company focusing on their Gold Standards of Hospitality Service to enhance the hospitality experience to all guests attending corporate
WEEKEND APPEARANCES: 1. After-Hours Party, The Inn at Spanish Bay, Sat., April 30, 10PM-2AM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MATT BOLTON
Matt Bolton began his interest in the culinary arts, surrounded by a community rich in agricultural and farming history. He began working in a local family owned steakhouse at the age of 15, his passion and determination propell him quickly through the ranks. Within two years, he had risen to Sous Chef. Immediately drawn to the precision and intensity of the kitchen, he continued his education at various restaurants. Joining Monterey Plaza Hotel in 1997, Bolton worked his way through the departments during his three-year tenure and departed as the lead cook at the Duck Club.
the Nantucket Food & Wine Festival and Chef’s Holidays at the Ahwahnee in Yosemite. In 2006, he assumed the role of Chef de Cuisine at The Covey at Quail Lodge in Carmel Valley. Under Chef Jeff Rogers, Bolton was given complete creative freedom in menu design. In late 2009, Bolton joined the Pacific’s Edge team at Highlands Inn as Executive Sous Chef , and was promoted to Executive Chef. Here he is able to use the abundance of fresh, local vegetables, fruits, fish and meats in the Monterey Peninsula, which inspires Bolton to develop California Coastal cuisine that celebrate these local offerings. The menu at Pacific’s Edge conveys his passion and enthusiasm for wonderful.
In 2000, Bolton began working with notable Chef Cal Stamenov at Bernardus Lodge as Sous Chef for Marinus Restaurant. During his tenure, he learned the exacting techniques that are the foundation of great cuisine, as well as the value of impeccable, quality ingredientsphilosophies that are at the heart of his cooking today. With Stamenov, he traveled to various events including
Bolton is proud to support many local charities by participating in events such as Chef’s Holidays at the Ahwahnee Hotel, Harvest Carmel and Cooking for Solutions at the Monterey Bay Aquarium.
WEEKEND APPEARANCE: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12 PM-3PM.
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4/18/11 8:02 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
DANIEL BOULUD
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Beyond Manhattan he has created Café Boulud in Palm Beach and DB Bistro Moderne in downtown Miami, Florida. The Chef has extended his culinary reach internationally with Maison Boulud in Beijing’s Legation Quarter and a new DB Bistro Moderne at Singapore’s Marina Bay Sands. Bar Boulud, his first restaurant in the United Kingdom, opened in London’s Mandarin Oriental in May 2010. Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” In addition, he has been named a Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned three Michelin stars, a coveted four star rating from The New York Times, Wine Spectator’s “Grand Award” and is ranked eighth among Restaurant Magazine’s “World’s 50 Best Restaurants.”
Daniel Boulud’s New York City restaurants include DANIEL, a three Michelin star Relais & Châteaux member; the elegant Café Boulud with its adjacent Bar Pleiades; DB Bistro Moderne; Bar Boulud and DBGB Kitchen and Bar. Two new Manhattan destinations, Boulud Sud and Épicerie Boulud are scheduled to open on the Upper West Side in April 2011.
WEEKEND APPEARANCES: 1. Founders’ Dinner, Wed. April 27, 6:30PM-11:30PM. 2. Lexus Presents – Taste Perfection With Champagne Louis Roederer Cristal, Viking Demo Pavilion, Fri., April 29, 10AM -11:15AM. 3. Lexus Presents – Remix: A New Spin on Haute Cuisine with Champagne Krug, The Beach & Tennis Club, Fri., April 29, 6:30PM-10:30PM.
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4/13/11 7:13 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
TERRANCE BRENNAN
Terrance Brennan is the Chef-Proprietor of the successful and acclaimed restaurants of The Artisanal Group, including Picholine and Artisanal Fromagerie, Bistro & Wine Bar.
and 2010 editions of Michelin Guide New York City for its sumptuous French-Mediterranean fare. Picholine is Terrance’s launching pad for the introduction of the traditional European cheese course as standard fare for fine dining in America, continues to be lauded by gastronomes throughout the world. He extended his groundbreaking cheese service in 2001 with Artisanal, a bistro-fromagerie-wine bar.
The son of Annandale, Virginia restaurateurs, Terrance began cooking at the age of 13 and rose steadily through the ranks of America’s most renowned and imaginative chefs and in many of Europe’s greatest kitchens including Taillevent, Le Tour d’Argent, Moulin de Mougin, Gualtiero Marchesi, Les Crayeres and La Gavroche.. In 1993, Terrance opened his first restaurant, Picholine, which he named after the petite green olives indigenous to the Mediterranean coast. The restaurant quickly earned three stars and later on four from The New York Times, and received the Zagat Survey’s Highest Overall Ratings distinction from 1997 - to the present, and is a perennial award winner for its 600-plus wine selections. The restaurant was awarded two stars in the 2008, 2009
In 2003, Terrance launched the Artisanal Premium Cheese Center, dedicated to the selection, maturation and distribution of the world’s finest artisanal cheeses. A frequent guest on the “Today” show, Terrance has also appeared on PBS, Martha Stewart Living Television, “CBS Morning News,” “The Early Show” and “Live with Regis and Kelly.” Terrance shares his love of cooking in his cookbook, Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, 2005).
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Food & Wine Best New Chef Alumni Dinner, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM.
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4/14/11 7:53 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ANNE BURRELL
With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali on Food Network’s Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the athome cook on her Food Network series, Secrets of a Restaurant Chef. Anne also co-hosts Worst Cooks in America, a prime-time reality show where Anne leads a team of hopeless home cooks from around the country through culinary boot camp.
the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del’ 30. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view.
Growing up in upstate New York, Anne’s passion for food and cooking began at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending
Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. Shortly after, she joined the BataliBastianich empire by accepting a job at Italian Wine Merchants. She then became sous chef to Iron Chef Mario Batali.
Upon her return to New York City, Anne was hired as a sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she created flavorful menus inspired by countries around the Mediterranean. Here, Anne developed her personal culinary style, rustic food made with pure and simple ingredients with intense flavors.
WEEKEND APPEARANCES: 1. A Romance With Italy, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3:00PM
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4/13/11 7:14 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MARCO CANORA
Marco Canora’s appreciation for good food flourished as a child growing up in upstate New York. In the summer months, his mother’s harvest of herbs and vegetables served as the inspiration for dishes she enjoyed during her childhood in Lucca, Italy. Marco spent hours, and years, cooking alongside her.
Tavern, he was promoted to sous chef, and in 2001, Colicchio selected him to open Craft. The restaurant went on to receive three stars from The New York Times and the James Beard award for “Best New Restaurant.” In the fall of 2003, Marco and partner Paul Grieco, opened Hearth in Manhattan. The restaurant earned a positive two-star review from The New York Times. In April 2007, Marco and Paul opened Insieme at The Michelangelo Hotel which was awarded a Michelin star for its traditional and contemporary dishes.
After graduating from Pace University, Marco landed at Dean and Deluca’s prepared foods kitchen, where he discovered the vital role that high-quality produce plays in creating dishes. Marco soon after honed his culinary skills at Winston’s, a seafood restaurant in Boulder, Colorado.
In 2008, Marco and Paul opened Terroir, a casual wine bar that has earned a legion of fans. This year, they opened Terroir Tribeca, the second location of their East Village wine bar.
Later, at Gramercy Tavern, Chef/owner Tom Colicchio fostered the young chef’s career. Marco then moved to Florence, where he worked at Fabbio Picchi’s worldrenowned restaurant, Cibreo.
Marco’s first cookbook, Salt to Taste, was released by Rodale in October 2009 and nominated in 2010 for the James Beard Foundation Cookbook Award in the General Cooking category.
Marco took two summers off from Gramercy Tavern to start La Cucina, a seasonal restaurant in Edgartown, Massachusetts. When Marco returned to Gramercy
WEEKEND APPEARANCE: 1. A Tribute to Tom Colicchio –10 Years of “craft,” The Beach and Tennis Club, Sat., April 30, 6:30PM -10:30PM.
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4/13/11 7:16 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MICHAEL CHIARELLO
Michael Chiarello is a nationally renowned awardwinning chef. He is chef/owner of Bottega, his highly acclaimed Napa Valley restaurant in Yountville. He is also an Emmy-winning Food Network host. In 2008, he was a finalist on Bravo’s “Top Chef Masters.” Chiarello is the tastemaker behind NapaStyle retail stores and catalogue, a highly rated vintner of Chiarello Family Vineyards, and a 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 he supports at Bottega http://www.botteganapavalley.com and his product designs for NapaStyle http://www.napastyle. com to his earth-friendly farming practices in his vineyards http://www.chiarellovineyards.com. Michael shares his unique perspective and passion on what comprises good food and healthy living for today’s lifestyle. Based in the Napa Valley, Michael lives amongst his vineyards with his wife and children.
WEEKEND APPEARANCES: 1. Lexus Presents – Taste Perfection With Champagne Louis Roederer Cristal, Viking Demo Pavilion, Fri., April 29, 10AM -11:15AM. 2. Lexus Chef’s Table Featuring Michael Chiarello & Graham Elliot, The Lexus Grand Tasting Tent , Fri., April 29, 12PM-2:30PM. 3. Lexus Presents – Remix: A New Spin on Haute Cuisine with Champagne Krug, The Beach & Tennis Club, Fri., April 29, 6:30PM-10:30PM.
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4/17/11 8:39 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MICHAEL CIMARUSTI
Michael Cimarusti is an award-winning chef and owner of Providence, in Los Angeles, California.
20 New Restaurants” by Esquire Magazine, and “World’s Top New Restaurants” by Travel and Leisure. Providence was awarded two Michelin Stars in the Michelin Dining Guide for 2009.
Cimarusti’s mastery of seafood cookery and his knowledge of fish and seafood have earned him international recognition and numerous accolades as chef and owner of Providence. Bon Appetit magazine named Cimarusti, “A leader of the newest generation of American chefs”. Providence garnered a coveted James Beard nomination for “Best New Restaurant” in the United States, “Top
Cimarusti is an “Iron Chef America” Champion, and appearing as a contestant on Bravo’s “Top Chef Masters”. He was nominated for “Best Chef: Pacific Region” by the James Beard Foundation in 2010. Most recently, Angeleno Magazine named Cimarusti “2010 Chef of the Year”.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. A Magical Evening With Michellin Stars, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM.
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4/17/11 8:37 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Tom colicchio
Born and raised in Elizabeth, NJ, Tom Colicchio made his New York cooking debut at prominent restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. He opened Gramercy Tavern with Danny Meyer in 1994, following that critical and popular success in 2001 with the equally well-received Craft. In the ensuing eight years, Tom has opened Crafts in Los Angeles, Dallas, and Atlanta; Craftsteaks in New York, Las Vegas, and Foxwoods; Craftbars in New York, and Los Angeles, and ‘wichcraft sandwich shops in New York, San Francisco, and Las Vegas.
Tom is also the author of three cookbooks, Think Like a Chef (2000), Craft of Cooking (2003), and ‘wichcraft (2009). Since 2006, he has been applying his years of experience to cable television as the head judge on Bravo’s hit reality cooking series “Top Chef.” He currently lives in the West Village with his wife, Lori Silverbush, and three sons.
WEEKEND APPEARANCES: 1. “craft” of a Top Chef Judge, Viking Demo Pavilion, Sat., April 30, 10AM-11:15AM 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. 3. A Tribute to Tom Colicchio, 10 Years of “craft,” The Beach & Tennis Club, Sat., April 30, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
BILL CORBETT
Bill Corbett joins Absinthe Brasserie & Bar in January 2011 as Executive Pastry Chef.
In 2005, Corbett honed his skills at WD~50 as pastry sous, learning how to integrate sweet and savory effectively from Pastry Chef Sam Mason. In 2007, Corbett held pastry-chef positions with two Greek restaurants, Dona and Anthos, where his desserts drew rave reviews from New York critics and StarChefs.com named him “Rising Star Pastry Chef.” In the fall of 2007, he moved to San Francisco, California, to become pastry chef at Michael Mina restaurant. In late 2009, Corbett joined the highly acclaimed Coi as executive pastry chef for chef-owner Daniel Patterson, where he solidified his technical foundation, allowing him to push into new terrain with his desserts.
With more than a decade of pastry experience at some of the most highly regarded restaurants, he has risen rapidly among the nation’s top pastry chefs. At Absinthe, Arlequin Café, and Comstock Saloon, Corbett is excited to bring technique and innovation to his desserts and pastries, while keeping them accessible and well-balanced. A Waterloo, Canada, native, Corbett worked his way up from dishwasher to kitchen manager to pastry cook during his youth. After several years kitchen-hopping, he traded Canada for Florida, and, shortly thereafter, moved to New York City to pursue his career in pastry. In 2004 he was hired by B. R. Guest Restaurants to work under Executive Pastry Chef Lincoln Carson, whom he credits for setting his foundation for classic pastry technique. Together, the two managed the pastry production for the group’s seven properties.
At Absinthe Corbett plans to offer an approachable menu with appeal to the restaurant’s wide audience, while incorporating some unexpected ingredients and flavor combinations for an element of surprise. Corbett lives in Oakland.
WEEKEND APPEARANCES: 1. Lunch At Club XIX ,The Lodge at Pebble Beach, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
CHRIS COSENTINO
Chris Cosentino’s passion for food took seed well before he ever donned chef’s whites. Growing up in Newport, Rhode Island’s Italian-American community, he spent his time clamming, commercial fishing, and cranking the pasta machine in his grandmother’s kitchen, developing an early affinity for great ingredients and hard work.
that no parts of an animal slaughtered for food should go to waste. From beef tendon to duck tongue to fish spine, he has demonstrated that the “fifth quarter” offers an untapped array of mouthwatering flavors and textures. Chris has a strong commitment to sustainable principles and humanely raised meats and is an avid researcher of ancient cooking techniques and culinary lore. His menus at Incanto serve to uphold respected culinary traditions and socially responsible practices, yet keep things interesting with adventurous creative meanderings.
Cosentino graduated from Johnson & Wales then went on to build his culinary résumé by working at a number of notable restaurants, including Red Sage in Washington, D.C., Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. His first executive chef position was at Incanto, in 2002, and his innovative interpretations of rustic Italian fare promptly earned the restaurant its first 3-star review from the San Francisco Chronicle. Since then Cosentino has gained national acclaim as a leading proponent of offal cookery. His approach is marked by a combination of sheer gusto, careful research, precise technique, and stems from a belief
Chris is also co-creator of Boccalone (www.boccalone. com), an artisanal salumeria. Chris was a contestant on the first season of the Food Network’s Next Iron Chef America, and can now be seen on the Food Network’s Chefs vs. City show. In his spare time, Chris enjoys mountain biking around Northern California, or spending time with his family.
WEEKEND APPEARANCES: 1. Lunch At Club XIX ,The Lodge at Pebble Beach, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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4/13/11 7:18 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
TIM CUSHMAN
Tim Cushman is Chef Owner of o ya, a contemporary Japanese restaurant, in Boston. o ya was named by New York Times as the #1 new restaurant in the U.S. in 2008. Cushman was also picked as a Best New Chef in 2008 by Food &Wine magazine. Food &Wine also selected o ya as one of the top 10 new restaurants in the world, and gayot. com named the restaurant as one of the Top 40 in the U.S. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the U.S.
Germany, Hong Kong, London, Mexico and Taiwan. He served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago where he developed menus for new concepts. In 1994, Cushman launched a consulting business to develop menus for restaurateurs, from independents to large operators. Presently, Cushman is Chef Owner of o ya and consults on various restaurant projects.
Chef Cushman, 58, has spent the last 30 years cooking around the world in Japan, France, Thailand, Italy,
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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4/14/11 7:54 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
GARY DANKO
Gary Danko is widely recognized as one of America’s most talented and respected chefs. His achievements include a James Beard Foundation “Best Chef - California” award and reflect his lifelong pursuit of excellence in the culinary arts. Danko’s successes can be attributed to his many years of study and hard work, combined with an innate ability to create dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking.
newspapers, and his third selection in Esquire Magazine’s annual “Best New Restaurants”, and six Exxon Mobil Travel Guide “Five Star” as well as AAA 5 Diamond ratings. In May of 2000, GARY DANKO won the James Beard Foundation’s “Best New Restaurant” award, and in August of that year Danko was named Chef of the Year by San Francisco Magazine. In January of 2002, the restaurant was selected as a Relais & Chateau property, one of only eighteen such dining venues on the continent. Later the same year, Danko was nominated as Outstanding Chef of the Year by the James Beard Foundation. In May of 2006 Gary Danko won the James Beard Outstanding Service Award. Gary Danko has been the top performer in the country and the San Francisco Bay area rating for the last seven years the highest in Food, Service and reader’s choice for the Zagat Guide
Danko combines classical training with focuses on French, Mediterranean, and regional American cooking. He started working at The Village Inn, a local eatery. Danko, then only fourteen years old, worked his way through high school at that restaurant, and had worked in all facets of the restaurant business by the time he graduated in 1975. The award-winning restaurant Gary Danko is moving into its tenth year with a flourish. Within months of opening, the restaurant received the highest accolades possible from both San Francisco daily
WEEKEND APPEARANCES: 1. Food & Wine Best New Chef Alumni Dinner, The Inn at Spanish Bay, Friday, April 29, 6:30PM-10:30PM. 2. The Grand Finale Dinner, The Lodge at Pebble Beach, Sat., April 30, 6:30PM-10:30PM.
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4/14/11 7:55 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ROBERT DEL GRANDE
Robert Del Grande is Chef & Owner of Restaurant RDG +Bar Annie. For 29 years, Robert was the Chef & Owner of the legendary Cafe Annie. Café Annie closed in June of 2009 and reopened as Restaurant RDG + Bar Annie in the new center Boulevard Place, less than 2 blocks from the old location. Texas Monthly picked Restaurant RDG + Bar Annie as the best new restaurant of the year. Robert is a partner in the Schiller-Del Grande Restaurant Group. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. He joined Cafe Annie in 1981 and was instrumental in the development of Southwest Cooking in America. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver
Spoon Award from Food Arts, and has been inducted into the Who’s Who in American Cooking. Cafe Annie was featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Appétit. That legacy is thriving at Restaurant RDG. The Schiller Del Grande Group also operates The Grove & the Lake House – two restaurants in the new signature park in downtown Houston. Later this year, the Schiller Del Grande Group will open AVA Brasserie & Pizzeria Alto. In addition to restaurants, Robert has also done ideation & food concept work for several national restaurant chains. He is married to Mimi Del Grande, the managing director of Restaurant RDG + Bar Annie and partner in the Schiller Del Grande Restaurant Group.
WEEKEND APPEARANCES: 1. Don’t Mess with Texas!, Featuring the Wines of Penfold, The Lodge at Pebble Beach, Fri., April 29, 12PM-2:30PM 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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4/13/11 7:19 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
HAROLD DIETERLE
two-star review from The New York Times during his time there.
Harold Dieterle’s Italian-American upbringing is what first inspired him to be a chef; specifically, watching and assisting his mother prepare traditional Sicilian Sunday suppers in their Long Island home. His interest in cooking continued during middle school, when he enrolled in home economics class and first learned basic recipes for dishes such as fried chicken.
In 2002, Harold landed a job at restaurateur Jimmy Bradley’s Tribeca restaurant, The Harrison, where he worked under future standout chefs Joey Campanaro and Brian Bistrong. In 2006, Harold competed in and won the first season of Bravo’s Top Chef. The following year he and business partner Alicia Nosenzo opened Perilla in the West Village, a critically acclaimed New American restaurant with Asian influences. In October 2010, Harold
After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. Upon his return, he attended the Culinary Institute of America (CIA) in Hyde Park, New York. After graduating, he worked at a series of high-quality establishments on Long Island (e.g. Della Femina) and in Manhattan, most notably the 1770 House in 2002, which garnered a
and Alicia opened their second West Village restaurant, Kin Shop, devoted to contemporary Thai cuisine and inspired by his many trips to Thailand.
WEEKEND APPEARANCE: 1. A Tribute to Tom Colicchio, 10 Years of “craft,” The Beach & Tennis Club, Sat., April 30, 6:30PM-10:30PM.
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4/14/11 7:55 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JOSH DRAGE
Executive Chef Josh Drage began his culinary career at just 12 years old in his motherâ&#x20AC;&#x2122;s kitchen in a small cabin outside of Anchorage, Alaska. With a preference of cooking rather than doing the dishes, Drage proved himself to be a quick learner, with a careful attentiveness of what to learn and who to learn it from.
by working his way through top restaurants in Arizona before heading to Montana as the Executive Chef for The Ranch at Rock Creek, the premiere luxury guest ranch in the American West. With a focus on local producers offering organic and sustainable meats and produce, Chef Drage continues to push the envelope with bold flavors and healthy ingredients which truly defines life in Montana and on the Ranch.
After graduating college, Chef Drage followed his love for culinary to Arizona where he graduated from Scottsdale Culinary Institute in 2002. He began his culinary career
WEEKEND APPEARANCES: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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4/13/11 9:34 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
GRAHAM ELLIOT
Chef Graham Elliot was born in Seattle, but after growing up in a naval family hails from all over the world. His predilection for working in a professional kitchen became clear when a position as a bus boy at age 17 was enough to make him enroll in culinary school at Johnson & Wales, after which Graham embarked on a nation-wide kitchen crawl.
to Tru, and later to Avenues at The Peninsula Chicago where he would receive a perfect four-star rating from the Chicago Tribune, the Chicago Sun –Times and Chicago Magazine making him the youngest chef from any major U.S. city to have achieved the title of “Four Star Chef.” In 2008, Graham opened the aptly named Graham Elliot a restaurant that displays his passionate personality, embodies his core principles of humility, courage, vision, respect, and focus. Graham Elliot’s clever menu of signature whimsical takes on American classics has garnering two stars from The Chicago Tribune, two and a half stars from the Chicago Sun-Times and one star from the 2011 MICHELIN Guide.
Graham’s first job at Jackson House Inn & Restaurant in Woodstock, VT familiarized him with New England’s regional ingredients and culinary history. Next he turned to the acclaimed Mansion on Turtle Creek in Dallas, TX where he worked under Chef Dean Fearing and became acquainted with the rigors of fine dining in a luxury hotel setting.
In 2010, Graham opened a fast-casual sandwich concept, Grahamwich, in Chicago’s River North neighborhood. In addition to appearing on both seasons of “Top Chef Masters,” Graham co-starred alongside Gordon Ramsay and Joe Bastianich in the new FOX series MASTERCHEF.
After reading Charlie Trotter’s cookbook, Graham set his sights on Trotter’s kitchen in Chicago, where he learned what it meant to work at the pinnacle of culinary professionalism. Graham carried those standards with him
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Chef’s Table Featuring Michael Chiarello & Graham Elliot, The Lexus Grand Tasting Tent, Fri., April 29, 12PM-2:30PM.
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4/13/11 7:20 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MARK ESTEE
If there’s one certainty about Mark Estee, Executive Chef and Co-owner of Moody’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 energy and spirit are contagious and it comes across in his cooking and in the experience diners have at his restaurants.
be the focus of a dish as much as I like to coax greatness from lesser known food items, “Estee explains. “Everyone cooks the loin or tenderloin, but what about the hams and feet? For every tenderloin there are two feet to use! If we can use these products, and have them become more accepted and available we are doing the animals a service by using everything they have to offer.” According to Estee, this is the old way of cooking, but with a new sensibility.
Take, for example, his “Whole Hog” philosophy. This involves a sustainable way of preparing food that is as much about paying respect to the animal as it is about creating fare for what has become a shining star among Truckee restaurants. “I enjoy letting already great products
Great things are in store for 2011 as Chef Estee is opening a new spot in downtown Reno, NV. Stay tuned for more great things to come.
WEEKEND APPEARANCES: 1. Lunch At Club XIX, The Lodge at Pebble Beach, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
DEAN FEARING
Chef Dean Fearing himself stands tall and charismatic. On his chef jacket is a colorful embroidered image of his much-beloved Lucchese cowboy boots – he has 28 pair and counting. His personal involvement in the restaurant is evident as he glides from the kitchen to his guests, all with a smile. Long known as the “Father of Southwestern Cuisine,” there is no mistake: Chef Fearing has a passion for what he does.
Zagat designated it No. 1 in Hotel Dining in the U.S. for 2009. And the most recent, perhaps most impressive of awards to-date, Hotel Magazine ranked Fearing’s as one of the top 10 great restaurants in the world – one of two in North America to be included on this esteemed list for 2009. Fearing’s has also received accolades from Food and Wine, The New York Times and Texas Monthly, among others.
Located in The Ritz-Carlton Dallas, Fearing’s boasts seven distinct dining venues, each with an individual ambiance. In the same way the restaurant offers variety to his guests, the menu is continually changing to reflect Fearing’s dining concept: “Bold Flavors, No Borders.” His innovation both on the floor and in the kitchen has not gone unnoticed.
The exuberant Dean Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest” and diners from across the country flock to Dallas to experience his signature dishes. Current menu highlights include flavorful Tortilla Soup and Pan-Roasted “BBQ-Spiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”
Esquire Magazine named Fearing’s “Restaurant of the Year” and “Table of the Year” in 2007 – the same year it opened.
WEEKEND APPEARANCES: 1. Lexus Presents – Taste Perfection With Champagne Louis Roederer Cristal, Viking Demo Pavilion, Fri., April 29, 10AM -11:15AM. 2. Don’t Mess with Texas! – Featuring the Wines of Penfold, Fri., April 29, 12PM-2:30PM. 3. Lexus Presents – REMIX: A New Spin on Haute Cuisine with Champagne Krug, The Beach & Tennis Club, Fri., April 29, 6:30PM-10:30PM.
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4/18/11 8:05 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
GUY FIERI
In 2006, Guy Fieri (‘Fee-eddy’) premiered his first show, Guy’s Big Bite on Food Network. Today, this “Culinary Rock Star” also hosts top-rated show, Diners, Drive-Ins and Dives, as well as the special series Tailgate Warriors and guest judges on Next Food Network Star.
An All-American Road Trip…with Recipes! (William Morrow), which offers recipes and memorable stories from establishments he has visited around the country. A long time a supporter of law enforcement and the military men and women serving our country, Guy has an on-going Armed Forces Entertainment commitment and has visited bases in the Persian Gulf, Guantanamo Bay, and Hawaii, as a guest of the U.S.Navy. He entertains the troops and inspires the military culinary specialists with instruction and inspiration.
Guy began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father named “The Awesome Pretzel.” By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France. There he gained a profound appreciation for international cuisine and the lifestyle associated with it.
In May 2011 Guy will release his first cookbook, Guy Fieri Food (William Morrow), which will include over 125 original recipes, full color photos and cooking tips. That same month, he will combine the worlds of food and rock n roll embark on his second ever cross country tour. Guy’s first tour, “The Guy Fieri Road Show,” took place in November 2009 and toured 21 cities in 30 days at venues that seated 2,000-5,000 fans.
In 1996, Guy and his business partner, Steve Gruber launched their Sonoma County, CA- based Italian restaurant, Johnny Garlic’s. In October 2008, Guy released his first book based on his widely popular show, Diners, Drive-ins, and Dives:
WEEKEND APPEARANCES: 1. An Interactive Lunch with Guy Fieri, Viking Demo Pavilion, Sat., April 30, 11:15AM-2:30PM. 2. Guy Fieri–Culinary Rock Star, Viking Demo Pavilion, Sun., May 1, 10AM-11:15AM.
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4/13/11 7:22 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
CLAUDIA FLEMING
Now the proprietor of Long Island’s North Fork Table and Inn, Claudia Fleming is one of the best-known and most respected pastry chefs in America. She studied the art of the pâtissier in France, and has worked at many of New York’s legendary restaurants, including Jams, Union Square Café, Montrachet, TriBeCa Grill, and Gramercy Tavern, which she helped open in 1994. In 2000, Fleming won the James Beard Foundation award for Outstanding Pastry Chef, and Pastry Art & Design magazine named her one of their 10 best pastry chefs in 2000 and 2001. Her
work has appeared in Food & Wine, The New York Times, Town & Country, Martha Stewart Living, O: The Oprah Magazine, In Style, Vogue, and Self. Her first book, The Last Course: Desserts from Gramercy Tavern, was released in 2001. In 2006, Fleming and her husband Gerry Hayden opened The North Fork Table & Inn in the heart of Long Island’s wine country. The restaurant’s seasonal menu features locally grown produce, as well as locally produced wine and cheeses.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. A Tribute to Tom Colicchio–10 Years of “craft”, The Beach & Tennis Club, Sat., April 30, 6:30PM-10:30PM.
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4/13/11 7:23 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Tyler florence
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.
novices, Food 911, his hugely popular “recipe rescue” show, as well as his signature series, Tyler’s Ultimate. 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 where he helmed multiple acclaimed restaurants and established himself as a one of New York City’s finest young stars. 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 (Wiley) in addition to his three previous books- Tyler’s Ultimate, Eat This Book, and Real Kitchen (Clarkson Potter). In July of 2008, Tyler opened his first kitchen retail shop, The Tyler Florence Shop, in Mill Valley, California. In early 2010, Tyler opened his first signature restaurants, Wayfare Tavern, in San Francisco’s Financial District and El Paseo in Mill Valley. In Spring of 2010, adjacent to The Tyler Florence Shop in Napa, Tyler also be opened a new restaurant concept, Tyler Florence Rotisserie & Wine.
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. He has starred in such series as How to Boil Water, a cooking show for
WEEKEND APPEARANCES: 1. Tyler Florence – Family Meal, Viking Demo Pavilion, Fri., April 29, 3:30PM-4:45PM. 2. Stars of Napa Valley & Robert Mondavi Winery Honoring Food&Wine Magazine’s Best Sommelíers, The Inn at Spanish Bay, Sat., April 30, 6:30PM-10:30PM. 3. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3:00PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
DORY FORD
Head of the fast growing AQUA TERRA Culinary, a special events and catering firm based in Pebble Beach, California, Chef Ford is extending his passion for fresh, local and sustainable ingredients with several innovative new food services: AQUA TERRA kids!—a nutritionsmart school lunch program; AQUA TERRA @home— chef prepared meals to-go; and AQUA TERRA eats!— made-from-scratch food items. In addition, Ford operates Point Pinos Grill in Pacific Grove.
in Los Angeles by Zagats), as well as the Huntington Museum, and the prestigious Jonathan Beach Club in Santa Monica. In 2005, as Executive Chef at the Monterey Bay Aquarium, Ford was a celebrated leader in the Seafood Watch Program’s initiative to protect our oceans by cooking only with sustainable seafood. Prior to launching AQUA TERRA Culinary in 2010, Ford was Executive Chef at the renowned Ventana Inn and Spa in Big Sur. Recently named Celebrated Chef of the Year by the American Culinary Federation Monterey Bay Chapter, Ford has received numerous accolades for his culinary talents and has been featured in Sunset Magazine and Coastal Living Magazine and has also made appearances on The Food Network.
A native of British Columbia, Ford steadily advanced through the ranks in some of the most celebrated kitchens in the Pacific Northwest before heading to Hawaii where he immersed himself in Pacific Rim cuisine. Moving to Los Angeles in 1996, Ford served as the Executive Chef for Gai Klass Catering (repeatedly voted Best Caterer
WEEKEND APPEARANCES: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Ken Frank
Chef Ken Frank is entirely self-taught. He began his career at 16 with a dishwashing job in France and quickly worked his way through the kitchen ranks to become a successful chef at a very young age. He was the first “young American chef” on the West coast and was the opening Chef at Michael’s in Santa Monica, considered the Los Angeles birthplace of “California Cuisine”. In 1979 he opened the original La Toque on the Sunset Strip at age 23. Young, curious and restless, he pioneered a style of cooking that has become widespread today. His early insistence on using on the finest, often local artisanal ingredients, is now at the heart of great cooking in America.
In 1998, Ken decided to pursue his dream of moving to Napa Valley to open a new La Toque in Rutherford at The Rancho Caymus Inn. La Toque was named one of the 20 Best Restaurants in America by the Wine Spectator and was awarded a prestigious Michelin Star. In 2008, La Toque moved to the new Westin Verasa in downtown Napa. He lives in Napa with his wife Sherylle, three cats, an African Grey Parrot and a flock of egg laying hens. Between them they have two grown children.
WEEKEND APPEARANCE: 1. Stars of Napa Valley & Robert Mondavi Winery Honoring Food&Wine Magazine’s Best Sommelíers, The Inn at Spanish Bay, Sat., April 30, 6:30-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
CLARK FRASIER & MARK GAIER
international accolades, chosen as “One of America’s 10 Most Romantic Restaurants” by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet.
Over 20 years ago, chefs Mark and Clark pioneered sustainable dining when they opened Arrows in Ogunquit, ME where their farm-to-table philosophy still governs the restaurant today. In 2010, the James Beard Foundation named the duo “Best Chefs in the Northeast.” Their style of seasonal cooking, and farm fresh recipes have been featured in magazines including Bon Appétit, Food & Wine, Time, Travel + Leisure, Vanity Fair and they have made many appearances national tv programs including CBS Early Show and NBC’s TODAY show.
In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, ME, a sleek, casual restaurant dedicated to classic New England fare with stunning ocean views. In 2007, the chefs partnered with Marriott to bring their home-grown ethos to a new audience opening Summer Winter in Burlington, MA. Located in a suburban hotel, Summer Winter features the area’s only four season, onpremise greenhouse.
Mark and Clark founded Arrows in 1988, they were inspired by the European model of a simple country restaurant serving extraordinary food. Arrows is known for its outstanding cuisine, service, beautiful setting and award-winning wine list. Mark and Clark have cultivated over 2 acres of gardens, with an abundant greenhouse, which supply the restaurant with handpicked produce and herbs. Arrows continues to garner national and
Together, the culinary team penned “The Arrows Cookbook: Cooking and Gardening from Maine’s Most Beautiful Farmhouse Restaurant,” (2003) a collection of the restaurant’s most celebrated and accessible recipes with useful cooking and gardening tips. In spring 2011, they will release their second cookbook, “Maine Classics,” 150 delicious recipes from Down East.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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4/18/11 8:09 AM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
gale gand
Gale Gand, executive pastry chef and partner of the Five Diamond, four star restaurant TRU in Chicago, with it’s newly awarded Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of the long running Food Network’s “Sweet Dreams,” Gand has appeared on “Iron Chef America”, “Martha Stewart”, Baking With Julia (Child)”, and judged Bravo’s “Top Chef” and “Top Chef Just Desserts.” Gand is also an accomplished cookbook
author with seven titles to her credit including “Chocolate and Vanilla” and her most recent, “Gale Gand’s Brunch.” She also has her own root beer company producing “Gale’s Root beer”. She has a BFA from RIT and attended culinary school at La Varenne in Paris. Gale is married to an environmentalist, has a 14 year old son Gio and twin 6 year old girls, Ella and Ruby.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. The Delicacy Dinner, The Lodge at Pebble Beach, Fri., April 29, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MIGUEL GARCIA
Chef Miguel Garcia, Kitchen Director and Executive Chef, from the Occidental Grand in Aruba, began his career in the upscale resort marketplace in Puerto Rico nearly 20 years ago. While studying Economics and Political Science in the University of Puerto Rico, he found his true passion in culinary arts. He began working in an apprentice program that led him to Hyatt Regency Dorado Beach, Puerto Rico in 1991. Chef Miguel’s 15
year career with Hyatt brought him to their Cerromar Resort in Puerto Rico and the Chesapeake Bay Resort in Maryland, culminating with his appointment as Executive Chef Hyatt Regency Aruba in 2004. In 2009, Chef Miguel sought further challenges as Kitchen Director with the Occidental Grand, a four diamond resort, also in Aruba. Chef Miguel’s flair for chic island cooking is unparalleled.
WEEKEND APPEARANCES: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
RAY GARCIA
Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grandmother’s house where he and his family would gather for Sunday dinners, rehashing the week’s events over homemade dishes. Although food remained an interest he equated with conviviality, he originally planned to pursue a legal career. While studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion. “Food chose me, I didn’t choose it,” he said. “The tastes, sounds and smells -- all kept drawing me back in.”
delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keene at Cyrus and Thomas Keller at the French Laundry. “I learned the importance of ingredients, technique and flavor,” said Chef Ray. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredient-driven” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.
Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Arts. Ray has spent years perfecting his craft,
WEEKEND APPEARANCES: 1. After-Hours Party, The Inn at Spanish Bay, Sat., April 30, 10PM-2AM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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4/13/11 9:20 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Michael Ginor
Michael Aeyal Ginor is co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, HVFG received the Five Star Diamond Award from the American Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute. In May 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. Both Michael and Izzy Yanay were inducted into the James Beard Foundation Who’s Who of Food and Beverage.
cookbook of the year from the International Cookbook Revue in Versailles. 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 Restaurants in the US” by Food and Wine Magazine. In July 2007 Michael opened TLV in Great Neck, NY, a Mediterranean restaurant which is garnishing critical acclaim and has received three stars from Newsday – “An oasis of serious food….” and “best new restaurant (Long Island) 2008’. In September 2009 Michael opened “Lola”, a new personal cuisine restaurant, also in Great Neck, NY. Michael is hosting a one-hour special food and travel program named Run Away Chef in Thailand to be aired by PBS. In February 2011 Food &Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs In New York and he received Food Art’s Silver Spoon Award.
Michael is a food and travel contributor to Food Arts Magazine; The James Beard Magazine; Art Culinaire; Coffee & Cuisine; Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, received the prestigious 1999 Prix la Mazille for best international
WEEKEND APPEARANCES: 1. Lunch At Club XIX, The Lodge at Pebble Beach, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
HEDY GOLDSMITH
When foodies and food scribes wax on can’t miss desserts in South Florida, no other name elicits a more passionate response than that of Hedy Goldsmith, the acclaimed executive pastry chef currently wowing diners at Michael’s Genuine Food & Drink in Miami. In fact, since the restaurant opened in March 2007 to immediate acclaim and standing-room-only crowds, part of its success has been the allure of Hedy’s talent, the perfect balance to award-winning chef Michael Schwartz’s fresh, simple, and pure cuisine. Both Philadelphia natives have the same culinary sensibility, they quickly bonded after meeting in 1996 and have been collaborating ever since.
which of Goldsmith’s creations stood supreme. For Hedy, it’s about simple, straightforward flavors in interesting combinations, often blurring the line between savory, salty and sweet. Hedy draws from a rich assortment of local fruits and herbs picked at the height of their season and lets the ingredients speak for themselves. Holding a B.A. in Photography and Film from the Philadelphia College of Art, Hedy graduated with honors from the Culinary Institute of America’s. In addition to Food Network’s The Best Thing I ever Ate, Hedy appeared on Food Network’s Iron Chef America with chef Michelle Bernstein. She has been featured in publications such as The New York Times, Food&Wine, Gourmet, The Wall Street Journal, Pastry Art & Design, Bon Appétit, and been a semi-finalist, twice, for a James Beard Award.
The New York Times has referred to Hedy’s desserts as “strikingly beautiful, but not contrived marvels of texture and balance’’ and just recently three of the nation’s top culinary experts – New York Times scribe Frank Bruni and chefs Scott Conant and Michael Symon – appeared on Food Network’s The Best Thing I Ever Ate to debate
Hedy is currently working on her first cookbook to be published by Clarkson Potter/Publishers.
WEEKEND APPEARANCES: 1. After-Hours Party, The Inn at Spanish Bay, Fri., April 29,10PM-2AM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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4/13/11 9:22 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Daniel Humm
A native of Switzerland, Daniel began his culinary training at the age of 14 as an apprentice and went on to cook in many of the finest Swiss hotels and restaurants. Daniel earned his first Michelin star at the age of 24 as the Executive Chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel became the Executive Chef at Campton Place in San Francisco and received Four Stars
from the San Francisco Chronicle. Three years later, Daniel became the Executive Chef of Eleven Madison Park. Under his leadership, the restaurant was designated Grand Chef Relais & Châteaux in 2008 and received Four Stars from The New York Times in 2009. In 2010, Daniel received the James Beard Award for “Best Chef: NYC.”
WEEKEND APPEARANCES: 1. Founders’ Dinner, Wed., April 27, 6:30PM-11:30PM. 2. The Delicacy Dinner, The Lodge at Pebble Beach, Fri., April 29, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JOSEPH HUMPHREY
Joseph Humphrey is executive chef of Murray Circle restaurant and Cavallo Point – the Lodge at the Golden Gate. Here Joseph won industry acclaim within a few months of opening, and the restaurant continues to be recognized for its food and service. Murray Circle received a Michelin star in the 2009, 2010 and 2011 San Francisco Bay Area & Wine Country guides. The San Francisco Chronicle, which called Joseph “a masterful chef,” named Murray Circle one of the best new restaurants of 2008 and one of the Top 100 Bay Area Restaurants in 2009 and 2010. Wine Spectator awarded it a Best of Award of Excellence in 2009 and 2010.
2008 Michelin Guide, and executive chef at Auberge du Soleil. Before that, Joseph was corporate chef for Michael Mina, helping develop new restaurants and serving 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 and with Morrone and Bradley Ogden at One Market. Previous engagements include working with Julian Serrano to open Picasso at the Bellagio hotel in Las Vegas and working under Dickie Brennan at the Palace Café, a New Orleans French Quarter restaurant. Joseph grew up in Tallahassee and graduated from Florida State University with a degree in international affairs. He put himself through college working in the restaurant industry and realized cooking is his true passion, starting him on his professional path.
Joseph’s culinary approach celebrates his 16 years in the Bay Area by featuring the region’s farms, ranches and artisans. He builds on the legacy of local culinary heroes, many with whom he has worked, to create his own culinary style. Before Murray Circle, Joseph was at The Restaurant at Meadowood in Napa Valley, garnering two stars in the
WEEKEND APPEARANCES: 1. A Magical Evening With Michellin Stars, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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4/17/11 8:43 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
DANIEL JOLY
Belgian-born Master Chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986. He trained at Michelin Guide Three-Star Belgian restaurants Comme Chez Soi and Barbizon and, at age 20, was named “Best Chef in Belgium,” the youngest person in history to receive this honor.
acclaimed by numerous publications and institutions. In January 2008, Joly and Mirabelle received four-star ratings from the Mobil Travel Guide and AAA. Joly has also received an Award of Excellence from Wine Spectator magazine for 15 years running. When he’s not dazzling guests with his light, contemporary menu and fresh, local ingredients, Joly hosts the popular “Something’s Cooking with Daniel” on TV8 in Vail, Colo.
Joly came to the United States in 1988, becoming executive chef of Restaurant Million in Charleston, South Carolina. He moved to Beaver Creek, Colo., in 1992 to become chef-manager for Mirabelle Restaurant. Joly and his wife, Nathalie, purchased Mirabelle in 1999.
Joly resides in Beaver Creek with his wife Nathalie and their two sons.
Joly’s cooking style – which includes expertise in cooking with and pairing dishes with Belgian beers – has been
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. The Belgian Beer Lunch, Casa Palermo, Fri.,, April 29, 12PM-2:30 PM.
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4/13/11 7:35 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ED KENNEY
After receiving a business degree from the University of Colorado and spending four years in corporate commercial real estate, Island-born Ed Kenney took a contemplative year off to backpack across the globe, immersing himself in the myriad cultures, aromas and flavors that make up life on this planet. On a street corner in Hanoi, over a steaming bowl of pho, he experienced an epiphany: “Food is the unifying fabric of humanity, connecting us to the earth and each other.”
and opened his first restaurant, TOWN, in 2005, followed by DOWNTOWN in 2007, and UPTOWN Events in 2009. His restaurants are lively gathering places guided by the mantra, “local first, organic whenever possible, with aloha always” and have received accolades in local and national press. Ed sits on the Board of Directors for Ma’o Organic Farms and Sustain Hawaii and on the Advisory Committees for Kokua Hawaii Foundation’s ‘Aina in Schools Program, Hogan Entrepreneurs, and The Culinary Institute of the Pacific. He lives in Honolulu with his wife and two children.
Kenney spent the ensuing decade absorbing everything he could about cuisine, completing the Culinary Institute of the Pacific’s reputable culinary arts program, and training in some of Honolulu’s top restaurants. He took the leap
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Sustainable Delicacies from the Sea, The Inn at Spanish Bay, Fri.,, April 29, 12PM-2:30 PM.
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4/13/11 7:36 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MARK KIFFEN
Mark Kiffin, celebrated Chef, author and owner of the Compound Restaurant won the prestigious James Beard Foundation Best Chef of the Southwest 2005 award. The Compound is Santa Fe’s premiere restaurant, featuring acclaimed seasonal contemporary American cuisine derived from regional and Mediterranean influences, a beautiful historic setting, gracious service, and an extensive wine cellar.
Chef Kiffin graduated from the Culinary Institute of America in 1982. He has served as Corporate Executive Chef for Star Concepts, charged with all culinary operations, the “New Tastes from Texas” PBS cooking show, and design, building, and opening of new restaurants, including Star Canyon and Cañonita in the Venetian Hotel in Las Vegas, Nevada. In 1990 Kiffin acted as Corporate Executive Chef at the famed Coyote Café in Santa Fe, and MGM Grand in Las Vegas. During his 8-year tenure, Kiffin co-authored three books: Coyote’s Pantry, The Great Salsa Book, and The Indian Market Cookbook. He also created, designed and tested Coyote Cocinas’ line of Southwestern food products and worked as consulting Chef for the opening of Red Sage restaurant in Washington, D.C.
Chef Kiffin reopened The Compound in 2000. Through his dedication the restaurant has reclaimed its original stature as one of the finest restaurants in the region. Since taking the helm at the Compound, Chef Kiffin participated in the Master Guest Chefs series at The James Beard House, has hosted a James Beard Foundation Dinner, was one of 25 world-renowned chefs invited to cook at the James Beard Foundation Awards reception, and participated in a “Tres Amigos Celebration Dinner” at the House.
Chef Kiffin co-wrote a fourth cookbook, The Steak Lover’s Companion and has been a featured chef in Art Culinaire Magazine and in the book Cooking With the Masters of Food and Wine.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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4/13/11 7:40 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
CHRISTOPHER KOSTOW
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, Kostow creates a transcendent experience for diners every night at The Restaurant at Meadowood.
on Food & Wine’s list of Top Ten Dishes of the Year in 2007. Upon arriving at Meadowood, a proud member of Relais & Chateaux, in February of 2008, Christopher maintained two Michelin Stars, was nominated for Best Chef, Pacific by the James Beard Society and named one of Food&Wine Magazine’s Best New Chefs 2009. In February of 2010, Christopher garnered a rare four stars in the San Francisco Chronicle and in October was awarded the highest ranking of three Michelin Stars from the esteemed Guide. Christopher was the second American-born chef and third youngest chef ever to receive three Michelin stars.
Kostow, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the Michelin-starred Le Jardin des Sens in Montpellier. Upon returning to the States, Kostow worked as sous chef under Daniel Humm in San Francisco. He soon became top toque at Chez TJ in Mountain View, Calif., garnering the restaurant many accolades including two Michelin stars and a coveted spot
WEEKEND APPEARANCES: 1. Lexus presents – Taste Perfection With Champagne Louis Roederer Cristal, The Inn at Spanish Bay- Viking Demo Pavilion, Fri., April 29, 10AM -11AM. 2. Lexus Presents – Remix: A New Spin on Haute Cuisine with Champagne Krug, Fri., April 29, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
TIM LOVE
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.
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 is another big success, and he plans to open a third location in early 2011. Through his restaurants and work in the community for such causes as Fort Worth’s NICU Helping Hands Foundation and Spoons Across America, Love has become the de facto culinary ambassador for the state of Texas, always doing his fans and family proud. His charm and southern hospitality are always on display, and guests love watching Love cook, whether it’s at The Lonesome Dove, with Paula Deen, on Top Chef Masters, or on Iron Chef America.
In 2007, Love opened a classic burger joint called The Love Shack in the historic Fort 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
WEEKEND APPEARANCES: 1. “Don’t Mess with Texas!–” Featuring the Wines of Penfold, Fri., April 29, 12PM-2:30PM. 2. The Belgian Beer Lunch, Casa Palmero, Fri., April 29, 12PM-1PM. 3. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
EMILY LUCHETTI
Emily Luchetti, executive pastry chef at Farallon and Waterbar Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. She received The James Beard Award for Outstanding Pastry Chef in 2004.
Emily Luchetti and her recipes appear regularly in national newspapers and magazines. She has been featured on numerous news programs, The Food Network, and The Martha Stewart Show. She was the co-host of the PBS Series The Holiday Table.
From 1987-1995 she was the pastry chef at Jeremiah Towerâ&#x20AC;&#x2122;s Stars Restaurant. Emily also co-owned StarBake, a retail bakery, with Jeremiah Tower.
Emily graduated from Denison University in 1979 with a BA in Sociology. She attended the New York Restaurant School and worked in various New York establishments prior to moving to the Bay Area in 1984.
Emily has written five cookbooks: Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), and A Passion for Ice Cream (Chronicle Books, 2006). She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts in 2007. Her sixth book, The Fearless Baker, in 2011 by LittleBrown is for beginner bakers.
Emily has won the James Beard Award, the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2009 The San Francisco Chronicle named her one of 20 Visionary Chefs in the Bay Area and she was inducted into The Culinary Pioneer Hall of Fame by Patrick Oâ&#x20AC;&#x2122;Connell. She is currently Vice Chair of The James Beard Foundation.
WEEKEND APPEARANCES: 1. Romance With Italy, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
WALTER MANZKE
Walter Manzke grew up fluent in “seasonality,” with family gardens and orchards full of organic, seasonal vegetables and fruits populating his dinner table from day to day. This mentality, the now popularized farm-to-table ethos, is something Manzke has applied to his work since graduating from San Diego Mesa College with a degree in Business and Restaurant Management.
Manzke went on to open three successful restaurants in Carmel including L’Auberge Carmel which was selected as one of the world’s best new dinning destinations by the editors of the 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’s “Top Fifty Restaurants in America.”
He moved on to develop this signature style and work in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse, Spain’s famed high-tech training ground, el Bulli under Ferran Adria, and Patina in Los Angeles. Here, Manzke spent more than six years under the guidance of Joachim Splichal and earned Patina three stars from the Los Angeles Times.
Today, Manzke has returned to Los Angeles to much fanfare to take the helm at the highly anticipated reopening of Bastide Restaurant. His unique recipes and attention to detail again set the standard earning another three stars from the Los Angeles Times and 17 points from Gayot.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
SEAN MCCLAIN
A native of San Diego, CA and a graduate of the School of Culinary Arts at Kendall College in Evanston, IL, McClain’s star rose quickly in the culinary world.
on artisan meats and sides reinterpreted with McClain’s distinctive flair. In 2006, McClain was honored with the Best Chef Midwest award from the James Beard Foundation.
McClain broke onto the national scene at Trio restaurant in Evanston, earning four-stars and seven years’ worth of national accolades. He opened Spring, his homage to seafood, in 2001 to extraordinary critical and consumer success. Spring was nominated for the James Beard Foundation’s “Best New Restaurant” award, and McClain was named by Esquire magazine as “Chef of the Year”.
Chef McClain’s newest venture, Sage, is located in ARIA at City Center in Las Vegas. His spirited New American menu takes the seasons as its departure point, building on the irresistible freshness of California local harvest interwoven with Mediterranean undercurrents. When asked why he chose to open a restaurant in Las Vegas, McClain said: “I’ve been so fortunate to have achieved many of my goals in Chicago, an amazing city and great restaurant town. I have always aimed high, seeking new challenges. ARIA at CityCenter is such an awe-inspiring development; I am thrilled to be among the chefs and restaurateurs included in the project.” In 2010, Sage was listed as one of Esquire Magazine’s Not to Miss and was awarded Best Restaurant of the Year by Desert Companion Magazine.
In 2004, McClain opened his second restaurant, Green Zebra. This vanguard concept brings vegetables to the center of the plate, and has been lauded by prestigious outlets such as the New York Times and Bon Appetit. In 2005, McClain swung the pendulum in the opposite direction and opened Custom House. Located in a boutique hotel in Chicago’s historic Printer’s Row, this modern interpretation of the classic steakhouse focuses
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
KELLY MCCOWN
After completing his culinary training at the California Culinary Academy, McCown honed his craft in some of San Francisco’s finest kitchens, including La Folie, Fleur de Lys, Hayes Street Grill and Lascaux. He then moved to Seattle, working with Emily Moore, producing pastries for the Painted Table at the Alexis Hotel. McCown continued with some of the Pacific Northwest’s foremost restaurants, including joining Chef Scott Carsberg, as his sous chef, opening the award winning restaurant Lampreia. He followed at the James Beard Foundation’s celebrated Flying Fish, where McCown presided as Chef de Cuisine. Moving to the Pampas Club in 1995, Seattle Magazine awarded him rising star chef status. The Seattle Times characterized McCown’s cuisine as “richly flavored meals that offer both comfort and complexity”.
Kuleto, opening the renowned Michelin rated Napa Valley restaurant, Martini House in St. Helena. As Chef de Cuisine, McCown guided the culinary program to many accolades, including Esquire Magazine’s award for top new restaurants in America, Bon Appetit’s “Best of 2002” and the San Francisco Chronicle’s top five restaurants for new American cuisine. McCown then made the move to Francis Ford Coppola’s Rubicon Estate at the historic Inglenook Chateau Where he received exceptional reviews for his elegant Napa Valley cuisine. He was the only American Chef invited to Tokyo’s Cirque Culinaire, and has appeared in nationally syndicated radio and television programs. In 2009, McCown joined the Selland Restaurant Group, helming Ella Dining Room and Bar in downtown Sacramento. While at Ella, McCown has expanded the culinary program and has received many accolades for his work from The New York Times, Sacramento Magazine, and Food Arts.
Returning to California in 1999, McCown worked as sous chef at Wine Spectator’s Greystone Restaurant at the Culinary Institute of America, and then followed Todd Humphries to work with master restaurateur Pat
WEEKEND APPEARANCE: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
LEVI MEZICK
As a pedigreed chef, Levi Mezick is driven by the highest quality, locally sourced and sustainable products executed with precise technique and modern twists. Originally from the Washington DC area, Mezick brings a wealth of culinary expertise cultivated under some of the world’s most famous chefs to Restaurant 1833. His impressive career path includes positions as Sous chef at Daniel and Executive Sous Chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy.
Chef Mezick teamed up with venerable chef Michel Richard in 2010 at Michel at The Ritz-Carlton, Tysons Corner, VA where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and fine-tuned technique. In 2011, Mezick was tapped by the founders of Pebble Beach Food & Wine to become executive chef at their new dining concept, Restaurant 1833, located in the historic Stokes adobe in Monterey. At Restaurant 1833, Mezick’s approachable and informed style will be reflected in the sustainablysourced menu showcasing the authentic flavors of Central Californian cuisine.
WEEKEND APPEARANCE: 1. Lexus Presents – Taste Perfection With Champagne Louis Roederer Cristal, Viking Demo Pavilion, Fri., April 29, 10AM -11:15AM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MASAHARU MORIMOTO
Chef Masaharu Morimoto has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He has effectively created a signature cuisine that has positioned him as one of the foremost chefs today. Morimoto is executive chef at Morimoto Philadelphia, Morimoto New York, and Wasabi by Morimoto. In July 2010, chef Morimoto opened his first West Coast restaurant, Morimoto Napa, followed by the fall 2010 debut of Morimoto Waikiki in Waikiki EDITION, the new luxury lifestyle hotel developed by Ian Schrager and Marriott.
chef in 1994. Morimoto opened Morimoto restaurant in Philadelphia in 2001, and in 2004, Wasabi by Morimoto opened in Mumbai. In 2005, Morimoto-XEX opened in Tokyo and later received one star in the first edition of the Tokyo Michelin Guide. In 2006, Morimoto opened his eponymous restaurant in New York City, earning a James Beard Foundation Award for “Outstanding Restaurant Design” and many other accolades. In 2010, Morimoto Napa was named one of Food & Wine’s Best U.S. Restaurant Openings, and later that year, Morimoto Waikiki also opened to critical acclaim.
After an injury ended his promising baseball career, Morimoto began studying sushi and kaiseki in his native Hiroshima, Japan. At age 24, he opened his own restaurant and five-years later, sold it and traveled to America. In 1993, Morimoto was tapped to head the sushi bar and Japanese kitchen at the Sony Club, before being recruited to open Nobu restaurant as executive
Morimoto competes on the Japanese television show, Iron Chef and appears on Food Network’s Iron Chef America. In 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published and won the IACP award in the “Chef’s and Restaurants” category and “First Book: The Julia Child Award.”
WEEKEND APPEARANCES: 1. Lexus Presents – Taste Perfection With Champagne Louis Roederer Cristal, Viking Demo Pavilion, Fri., April 29, 10AM -11:15AM. 2. Lexus Presents – Remix: A New Spin on Haute Cuisine with Champagne Krug, Fri., April 29, 6:30PM-10:30PM. 3. Stars of Napa Valley & Robert Mondavi Winery Honoring Food&Wine Magazine’s Best Sommelíers, The Inn at Spanish Bay, Sat., April 30, 6:30-10:30PM. 4. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JEFF MOSHER
Jeff Mosher’s love affair with cooking began amid the flying flour and lively camaraderie of a local pizzeria in Oberlin, Ohio. The thrill and adrenaline rush of working on the line hooked Mosher, who also loved the handson nature of the work. “I’d liked cooking since I was a child,” he says. “I like that it is practical, creative and has limitless learning potential.” An undergrad at Oberlin College, Mosher furthered that learning with a junior year abroad studying—and eating—in Strasbourg.
In 2004 Mosher moved to the Napa Valley—arguably the epicenter of American wine and food culture—to become Sous-Chef at Copia’s Julia’s Kitchen, working with Chef Victor Scargle. After becoming Winery Chef at Robert Mondavi Winery in January 2009, Mosher stated that, “great food and great wine go hand in hand, each should complement the other with flavors in the food bringing out and enhancing characteristics of the wine, producing a beautifully balanced meal and an exceptional dining experience.” The Bay Area’s richly diverse cuisines combined with the different positions he has held throughout his career have helped shape Mosher’s cooking and management styles. “I try to foster a kitchen environment where everyone can be creative and share ideas—hopefully we can inspire each other on a daily basis,” he explains. “I’m constantly thinking about new dishes and flavor combinations. I just can’t help it!”
Shortly after graduation, Mosher moved to San Francisco in 1997 and began working as a line cook at E and O Trading Company. From there, he moved to Clouds where he was promoted to Sous-Chef and continued on to North Star where, as lead line cook, he managed the lunch and brunch shifts. In 2000 he joined the team at Campton Place, cooking four-star contemporary French cuisine under chefs Laurent Manrique and Daniel Humm.
WEEKEND APPEARANCE: 1. Stars of Napa Valley & Robert Mondavi Winery Honoring Food&Wine Magazine’s Best Sommelíers, The Inn at Spanish Bay, Sat., April 30, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
DAVID MYERS
David Myers is a renowned Los Angeles-based chef who captivated the attention of the culinary world in 2002 with Sona, which has held a Michelin star since the start of the Los Angeles guide. Following Sona, Myers created one of Los Angeles’ first modern French brasseries in Comme Ça, featuring a beverage program that pioneered market-driven cocktails, followed by an Italian neighborhood-inspired Pizzeria Ortica in Orange County. Myers founded David Myers Group, which owns and operates the restaurants in addition to two concepts
to debut in fall 2010 in the Ginza district of Tokyo: a high-end patisserie called SOLA and David Myers Café, showcasing California-inspired cuisine with Japanese ingredients. In late 2010, Myers will make his first foray into Las Vegas with Comme Ça at The Cosmopolitan of Las Vegas. Myers’ culinary capabilities have been widely recognized, including notable accolades such as Food & Wine’s “Best New Chefs” and Angeleno’s “Man of Style”.
WEEKEND APPEARANCES: 1. A Magical Evening With Michellin Stars, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
NANCY OAKES
Chef Nancy Oakes has reached and sustained a level of awareness and culinary excellence held by few Chefs in America today. Cleary, her customers have felt cared for and they have spoken: she is indeed San Francisco’s most beloved Chef. Virtually every readers’ poll of San Francisco Bay Area publications names Nancy Oakes as the most popular chef, and Boulevard as the favorite restaurant in San Francisco, including the Zagat guide for seven years in a row and the San Francisco Chronicle Reader’s Poll. She was also one of a few restaurants to receive a coveted Star in the Michelin Guide in 2007, 2008, 2009 and 2010. Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and much-deserved James Beard Foundation Award, for “Best Chef in California.” The James Beard Foundation also nominated Nancy Oakes for
the “Outstanding Service Award” in 2002 and 2004 and the “Outstanding Restaurant Award” in 2005, 2006, 2007, 2008, 2009 and 2010. In other media, Boulevard, The Cookbook, written by Chef Oakes with Co-Chef Pamela Mazzola received both the James Beard Foundation and IACP nomination for 2006 and was picked by the Amazon Cookbook Editor at the top of his favorite cookbooks in 2006. Chef Oakes is also a regular guest on the local ABC network show, View From The Bay, and is also a frequent guest on Radio and as a public speaker both locally and internationally. Oakes is also a regular contributor to Bon Appetit Magazine and has appeared in Fine Cooking Magazine as well as appeared in magazines around the world including Spain, Japan, Korea, Norway and New Zealand.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Food & Wine Best New Chef Alumni Dinner, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
BRIAN OVERHAUSER
He has traveled globally, studying with some of the world’s finest chefs, yet Chef Brian Overhauser has found his home in the bountiful Monterey County where he has lived and worked for more than five years. As a child he was influenced by multi-cultural cuisine which evolved into a wild passion for learning as much as possible about food and then eventually wine. It was twenty years ago in France, while experiencing Burgundy, that Chef Overhauser’s dream began to take shape. He fell in love with Pinot Noir and Chardonnay and ultimately earned his culinary degree at the Ritz Escoffier Ecole de Gastronomie in Paris followed by additional training at London’s Institute of Masters of Wine. Today his career spans more than two decades as he draws upon his vast experience as a restaurateur, chef and wine professional.
His time in kitchens, at the front of the house, in tasting rooms and wineries has given him a unique and insightful approach to the pairing of food and wine, as well as pleasing palates. Always staying true to his roots as a passionate foodieturned-pedigree-chef, Chef Overhauser applies all that he has absorbed in his travels into his cuisine. His multiple European trips are reflected on the plate. Known for his keen focus on seeking local, fresh and sustainable ingredients, he has a knack for creating innovative foods that, quite simply, rock! His menus are also known to take an even higher leap when paired with wine. Before becoming the Estate Chef at Hahn, he worked at both Galante Vineyards and Wrath Wines.
WEEKEND APPEARANCE: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
RALPH PAGANO
In his two decade career as a chef and restaurateur, Ralph Pagano has delighted New Yorkers, Hamptonites, and Floridians with his delicious interpretations of world flavors. Pagano’s signature style is taking classic dishes and remixing them. His attention to detail, effervescent personality and taste keep his food simple, fresh and delicious. Using a cache of international spices, combining Italian style and classic French technique, Pagano creates “Vacation Cuisine.” Currently, Ralph is Executive Chef of The ONE Group’s STK Miami, located in the Gansevoort Miami Beach hotel. Living up to its signature tagline, STK is ‘not your daddy’s steakhouse.’
world. In this award winning television show, “Pressure Cook,” Ralph is dropped at an undisclosed location where he must use his culinary wit and unique charm to earn him enough money to buy his plane ticket home to America. No stranger to TV, Chef Pagano has successfully gone to hell and back with Gordon Ramsay in Hell’s Kitchen and has fought the “Battle Barramundi” versus Bobby Flay on Iron Chef America. National Appearances on Good Morning America, Good Day LA, The Today and Early Show round out Ralph’s TV resume.
Ralph’s new show for NBC is appropriately named “The Ralph Pagano Happy Hour” with Miami, serving as his backdrop for all things food, drink, eat and play. In the show, Pagano is out to discover his “Flavor of Miami.” Chef Pagano is proud to be part of the local Miami food scene, helping fortify South Florida’s place in the culinary
West Broadway Restaurant, Bobby Van’s Steakhouse and as both owner and chef of The World Pie Restaurant Group.
He has gained noteworthy accolades with his executive chef roles at New York City’s
Ralph currently lives with his wife in Miami and loves to eat, drink and be merry.
WEEKEND APPEARANCES: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-8PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ROLAND PASSOT
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.
In 1994, Passot teamed up with Edward N. Levine, CEO of Vine Dining Enterprises, Inc. and President of Vine 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.
At age 20, Passot spent four years in Chicago and in 1981, he became the opening chef at French Room at the Adolphus Hotel in Dallas. While at the French Room, Passot received national accolades and prepared dinners for celebrities and royalty, including Prince Charles and Bob Hope. Following his heart to San Francisco, Passot became the chef at Chez Michel. Soon after, Passot, with his wife Jamie opened La Folie in March of 1988 where he has been able to showcase his personal style of cooking through his rigorous French training. La Folie will soon celebrate its 23rd year in April, 2011.
Although Passot is extremely serious about his food, his talent, personality and booming laugh have made him a favorite with local TV producers and local culinary centers including Draeger’s, Ramekins and Sur La Table. Passot’s 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.
WEEKEND APPEARANCES: 1. A Magical Evening With Michellin Stars, The Inn at Spanish Bay, Fri., April 29, 6:30PM-10:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
CLAUDINE PÉPIN
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,” “Good Morning America,” and “Multo-Mario.”
In 2002, Claudine was named “Woman of the Year” by the Academie Culinaire de France – Filiale des Etas Unis. She continues to do television as well as events including the Aspen, Pebble Beach and Kohler Food and Wine Magazine weekends with her Father, Jacques, and is a guest instructor for Food University which tours nationally. Claudine, her husband Rollie who is a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, have recently relocated from Colorado to Rhode Island.
With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the ’Brand Ambassador’ for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.
Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing and spending time together at the table is one of the most enjoyable and rewarding things in life. “Food doesn’t have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it’s always best when shared with those you love.”
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Jacques Pépin – Culinary Master,Viking Demo Pavilion, Sat., April 30, 3:30PM-4:45 PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Claudine PÉpin
Jacques PÉpin
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,” “Good Morning America,” and “Multo-Mario.”
In 2002, Claudine was named “Woman of the Year” by the Academie Culinaire de France – Filiale des Etas Unis. She continues to do television as well as events including the Aspen, Pebble Beach and Kohler Food and Wine Magazine weekends with her Father, Jacques, and is a guest instructor for Food University which tours nationally. Claudine, her husband Rollie who is a Faculty Member at Johnson and Wales University in Providence, along with their daughter Shorey, have recently relocated from Colorado to Rhode Island.
With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the ’Brand Ambassador’ for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.
Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing and spending time together at the table is one of the most enjoyable and rewarding things in life. “Food doesn’t have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it’s always best when shared with those you love.”
One of America’s best-known chefs, cookbook authors, and cooking teachers, Jacques Pépin has published 26 books and hosted 11 acclaimed public television cooking series, the most recent of which is a companion to his latest book, Jacques Pépin: More Fast Food My Way. A
new book and PBS series, both titled Essential Pépin, are scheduled for release in the fall of 2011. The book will encompass hundreds of recipes from Mr. Pépin’s long career, some of which he will demonstrate on the companion public television series.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Jacques Pépin – Culinary Master,Viking Demo Pavilion, Sat., April 30, 3:30PM-4:45 PM.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Jacques Pépin – Culinary Master, Viking Demo Pavilion, Sat., April 30, 3:30PM-4:45 PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
YIGIT PURA
Yigit Pura (Executive Pastry Chef) Yigit (pronounced Yeet) was crowned the winner and fan favorite on the premiere season of BRAVO’s “Top Chef Just Desserts” – a spin-off of the popular Emmy-nominated and James Beard Award-winning “Top Chef.” 2011 is already heating up with a feature in the April issue of Food&Wine Magazine, a showcase at the annual Pebble Beach Food&Wine Festival and as a Gala Chef at the 2011 James Beard Foundation Awards in New York. Pura plans to team up with Taste to open a high-end pastry shop in San Francisco in the Fall of 2011. He began his culinary training in the pastry arts at the age of four in Ankara, Turkey. One of his fondest memories is of his mother making him a big spoon-full of dark caramel. His first job in the United States was in the pastry kitchen at The Meetinghouse,
a 3-star San Francisco restaurant, where he worked for two years under chef and mentor Joanna Karlinsky. From The Meetinghouse he went on to work in several other pastry kitchens in San Francisco including Postrio and Gary Danko. Yigit moved to New York City in the Fall of 2003 where he held increasingly responsible positions at the famed Le Cirque 2000 and The 5-star, 5-diamond Four Season Hotel both under Executive Pastry Chef Luis Robledo-Richards. He went on to work at the world famous Restaurant Daniel, as Pastry Sous Chef and Daniel Boulud in Las Vegas as Executive Pastry Chef both under chef/owner Daniel Boulud. Yigit joined Taste Catering and Event Planning as Executive Pastry Chef in the Spring of 2007.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Yigit Pura- Top Chef “Just Desserts” – The Pleasure of Chocolate, Viking Demo Pavilion, Fri., April 29, 10AM-11:15 AM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
STEPHAN PYLES
Stephan Pyles, named Esquire Magazine’s Chef of the Year, is a fifth generation Texan and pioneer of New American cooking. He has created 15 restaurants in four cities over the past 26 years. A founding father of Southwestern Cuisine, he was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into Who’s Who of Food and Wine in America. Bon Appétit has credited him with “almost singlehandedly changing the cooking scene in Texas” while The New York Times called Pyles “an absolute genius in the kitchen”. The Dallas Morning News noted recently “If anyone can lead Dallas to its next level of culinary evolution, it’s Stephan Pyles“. Chef Pyles is the recipient of numerous awards including the AAA Five Diamond Award and Nation’s Restaurant News’ Fine Dining Hall of Fame Award.
Morning News named his newest, Samar by Stephan Pyles, “Best New Restaurant of 2009”. Esquire Magazine listed both restaurants in its annual round-up of “Best New Restaurants in America” the year each opened. Pyles is a 4-time cookbook author and has hosted an Emmy-award winning, nationally syndicated cooking series called New Tastes From Texas. Pyles is a founding board member of Share Our Strength, where he was awarded “Humanitarian of the Year” and also serves on the boards of The North Texas Food Bank and Goodwill Industries. He was co-founder of The Dallas Hunger Link. Stephan is a 22 year consultant for American Airlines and has recently partnered with David Morris International to create “Cuisines of the World with Stephan Pyles”, a series of exclusive getaways to exotic destinations featuring unique culinary experiences.
Texas Monthly named his restaurant, Stephan Pyles, “Texas’s Best New Restaurant of 2006,” and the Dallas
WEEKEND APPEARANCES: 1. Don’t Mess with Texas!, Featuring the Wines of Penfold, The Lodge at Pebble Beach, Fri., April 29, 12PM- 2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. .
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
KENT RATHBUN
After rapidly rising through the ranks of some of the world’s finest restaurants, Chef Kent Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his newly launched line of products, Kent Rathbun Elements.
on influences from family recipes while focusing on the “roots” of cooking, Rathbun has created an eclectic yet comforting menu of rustic home-cooked favorites with a touch of elegance. Most recently, Rathbun announced plans to manage other culinary concepts, including Zea WoodFire Grill in Plano, TX and has partnered with Central Market to launch his own exclusive line of products. The Kent Rathbun Elements collection offers an assortment of products, all designed with the at-home cook in mind.
Rathbun’s roots are firmly set in food and in 1997, Rathbun decided to follow his dream, draw on his eclectic and distinctive style, and establish his own world-class restaurant. Within months of its opening in the heart of Dallas’ uptown district, Abacus began to be recognized as a pinnacle of fine dining and has received numerous accolades. A few years later, Rathbun began research for his second concept, Jasper’s. Focusing on the best of America’s regional cuisine, Jasper’s “Gourmet Backyard Cuisine” quickly became a restaurant with distinction in all three of its locations.
By creating an astounding culinary legacy in Texas, Rathbun has thrived in the national scene. He’s cooked at the James Beard House in New York and was nominated as the James Beard Foundation’s Best Chef: Southwest. He has repeatedly appeared on a number of national TV shows and competed on Food Network’s hit series “Iron Chef America” where he defeated grill master Bobby Flay in a frenetic culinary battle.
The successes of Abacus and Jasper’s have foreshadowed the legacy of Rathbun’s Blue Plate Kitchen. Drawing
WEEKEND APPEARANCES: 1. Don’t Mess with Texas!, Featuring the Wines of Penfold, The Lodge at Pebble Beach, Fri., April 29, 12PM-2:30PM . 3. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
RICHARD REDDINGTON
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.
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. He was voted “Best Rising Chef” by San Francisco magazine in 2003. After leaving the Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant.
He began his career working for Roland Passot at San Francisco’s renowned La Folie in 1990, later moving to Postrio before heading east to David Burke’s Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.
Opened in November, 2005, Redd offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row.” The 90-seat restaurant features a bar and indoor and outdoor dining in a relaxed contemporary setting designed by New York architects Asfour Guzy.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Stars of Napa Valley & Robert Mondavi Winery Honoring Food&Wine Magazine’s Best Sommelíers, The Inn at Spanish Bay, Sat., April 30, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JERRY REGESTER
In April of 2008, The InterContinental The Clement Monterey named Jerry Regester their opening Executive Chef. In his role, Jerry oversees The C Restaurant and Banquet Operations. Jerry’s culinary focus is on using sustainable ingredients and adhering to the Monterey Bay Aquarium’s Seafood Watch Program. He describes his cooking style as, “rustic elegance with refined flavors” and says “Great cuisine starts with impeccable ingredients, and as Executive Chef at The Clement that will be my main focus”, Regester says.
met Chef Cal Stamenov and then followed him to Carmel to work under Stamenov as his Chef de Cuisine at the renowned Pacific’s Edge at the Highlands Inn. While at the Pacific’s Edge he had the opportunity to work with some of the world’s most talented chef’s at the famed Masters of Food and Wine. In 2009 Regester was named the Executive Chef for the inaugural Pebble Beach Food&Wine Event and was instrumental in making the event the success it is today. Prior to that, Regester was the Executive Chef at Wente Vineyards and was also the Executive Sous Chef at The Lodge at Pebble Beach, where he spent three years as Chef de Cuisine at Stillwater Bar and Grill. He was instrumental in redesigning the restaurant menu to focus on sustainable seafood and local ingredients with a seasonally changing menu.
Born and raised in the Northeast, Jerry began his career training at the New England Culinary Institute, where he graduated in 1991. While training at culinary school Jerry fell in love with wine and the pairing of food with wine. Moving west following his dreams to work in the wine country, Jerry accepted a job at Domain Chandon working under acclaimed Chef Phillipe Jeanty. While there Jerry
WEEKEND APPEARANCE: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MICHEL RICHARD
Michel Richard exemplifies the art of cuisine and a love of his profession.
Outside of Michel’s restaurants, diners may treat themselves to Michel’s menu creations at Washington’s National Gallery of Art, Garden Café Francais, on Amtrak’s Acela Fist Class cars, and OpenSkies Airline traveling from Dulles to Orley return.
His style is light, fresh and intelligent, with witty presentations and texture. Michel was a pioneer in French/California cuisine before moving to Washington, DC, where Michel Richard Citronelle became his flagship restaurant.
Chosen by the James Beard Foundation as Outstanding Chef 2007, Michel also won the James Beard Award for Outstanding Wine Service at Citronelle the same year, and his second book Happy in the Kitchen published by Artisan, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, DC restaurant scene.
Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. “The white hats, aprons, and all of the food – I fell in love.” His fate was decided. Michel’s creativity can be seen in prestigious culinary publications such as Food&Wine, Food Arts, Bon Appetit, and on the cover of the late great Gourmet. He has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others. Michel’s restaurants hold top honors in the best American dining guides such as Gayot and Zagat.
Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner in the fall of 2010, and Sweet Magic, published by Harper Collins, hit the shelves nationwide.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Grand Finale Dinner, The Lodge at Pebble Beach, Sat., April 30, 6:30PM-10:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JEFF ROGERS
With over 20 years of experience, most of it on the Monterey Peninsula, Jeff Rogers was a natural choice for Chef Cindy Pawlcyn to make as the current Executive Chef at the Monterey Bay Aquarium. His recent appointment to this position showcases his talent for emphasizing savory, seasonal foods with flavors derived from fresh, regional ingredients.
the future of protecting and maintaining the world’s populations of seafood. Rogers served as the Executive Chef at both Carmel Valley’s Quail Lodge and the picturesque Highlands in just south of Carmel. During his tenure at the Highlands Inn, Rogers was responsible for the culinary direction of the kitchens as well as orchestrating the Annual Masters of Food and Wine, an international summit of the world's best chefs and wine makers. Rogers also worked at the acclaimed Domaine Chandon Restaurant in Napa Valley and at Marche Gourmet in Scottsdale, Arizona.
As the Monterey Bay Aquarium’s top toque he is the spokesman for the sustainable seafood movement. The Aquarium’s innovative Seafood Watch program has become the national standard that chefs utilize when making their buying decisions with an eye toward
WEEKEND APPEARANCE: 1. Sustainable Delicacies from the Sea, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MICHAEL SCHWARTZ
With the launch of his eponymous restaurant, Michael’s Genuine Food & Drink, Michael Schwartz defined the Design District as Miami’s hot new dining destination at the forefront of the farm-to-table movement. Recently honored with the prestigious 2010 James Beard Foundation Award for Best Chef: South, Schwartz is recognized for his straightforward, ingredient-driven cuisine, and commitment to sourcing from small, local farms.
Schwartz is a founding partner of the Roots in the City Farmers Market in Overtown, Miami’s only localproducer-exclusive farmers market. Here he helps people gain access to fresh, affordable produce through a partnership with chef Michel Nischan’s Wholesome Wave Foundation. Building on this project, Schwartz is currently working with Phillis Wheatley Elementary as part of Chefs Move to Schools, a White House program teaching kids, parents, and cafeteria cooks about growing and eating healthy food.
Approaching his flagship’s four-year anniversary and long run of media acclaim by outlets like the New York Times, Food&Wine, and Condé Nast Traveler, the chef opened his second restaurant in the summer of 2010 in the Caribbean with Michael’s Genuine Food & Drink Grand Cayman. Working with local fishermen and farmers, he has already begun to cultivate the rich culinary resources of the island.
The chef’s first cookbook, Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat, is on sale as of February 15, 2011. He has appeared nationally on many programs, including The Martha Stewart Show, After-Hours With Daniel Boulud, Top Chef, and Fresh Food Fast with Emeril Lagasse on the Cooking Channel.
WEEKEND APPEARANCES: 1. After-Hours Party, The Inn at Spanish Bay, Thur., April 28, 9PM-2AM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MINDY SEGAL
Pastry Creator, Mindy Segal, specializes in contemporary American cuisine, believing that quality and technique is fundamental to the development of a great dessert. Segal places a modern twist on traditional classics. Her innovations and ambitious style showcased in such desserts as One Banana Two Banana and Cake-n-Shake have prompted critical acclaim. Segal exhibits tremendous respect for her ingredients, organizing her plates according to the combination of texture, temperature and taste, rather than appearance alone.
Among her many accomplishments, Segal won the Jean Banchet award for Best Celebrity Pastry chef in Chicago, Chicago Magazine’s Pastry Chef of the Year and for two consecutive years the Time Out Chicago’s Eat Out Awards for Best Pastry Chef. In 2007, 2008, 2009 and 2010 The James Beard Foundation honored Mindy by nominating her for Outstanding Pastry Chef in the country. She has been featured in numerous magazines and newspapers as well as made appearances on several television shows. Chef Segal’s solo venture, HotChocolate Restaurant and Dessert Bar, is the culmination of her 20 years of creativity and passion for the culinary experience. The urban café is a marriage of contemporary food and desserts inspired by seasonal and local ingredients. HotChocolate has an innovative and ever changing menu, friendly and educated service with a mission to constantly exceed the diner’s expectations. It is a full service restaurant whose food is truly inspired by all aspects of the “localvore” movement.
Chef Segal’s early professional positions placed her in some of the most reputable kitchens in the country. After graduation from Kendall College, Segal took her first position at Chicago’s Ambria as pastry assistant to Judy Contino whom Segal considers her most important influence. She continued to refine her craft as pastry chef at such prestigious venues as Spago, Gordon, Charlie Trotter’s and MK.
WEEKEND APPEARANCES: 1. Sustainable Delicacies from the Sea, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
NANCY SILVERTON & MATT MOLINA
Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles and Singapore. She is the founder of the La Brea Bakery and formerly owned and operated Campanile restaurant.
She is the author of several books including Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery, and Desserts. Nancy and Matt co authored the upcoming Mozza cookbook which will be released in August of 2011.
Matt Molina is executive chef of Pizzeria Mozza and Osteria Mozza.
WEEKEND APPEARANCES: 1. Founders’ Dinner, Wed., April 27, 6:30PM-11:30PM. 2. A Romance With Italy, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JUSTIN SLEDGE
Chef Justin Sledge’s passion for food developed in his youth while growing up in Northern California’s Russian River Valley. After years gaining experience across the US, Chef Sledge returned home to Northern California in mid 2009, and has recently been named Executive Chef at the award-winning Calistoga Ranch, Napa Valley’s luxury resort and lodging club operated by Auberge Resorts.
Street Bistro serving Southern European fare in Seattle’s Fremont neighborhood. Most recently, Justin led the culinary team as the Executive Chef of Salish Lodge & Spa, one of Washington State’s most notable luxury resorts. He was given the opportunity to represent Salish in 2006 as he made his second journey to cook at New York’s James Beard House. While in the Northwest, Justin was able to demonstrate his appreciation for sustainable farming, fishing and local artisans through his menus and culinary programs.
Chef Sledge’s inspiration comes from years of experience working with the abundant natural resources of the Pacific Northwest. His career began at an early age when he worked odd jobs in vineyards, orchards and dairy farms, which led to an early appreciation for local agriculture, and quickly took him to the Seattle area, where in 2001, he became Sous Chef of Seattle’s Oceanaire Seafood Room. He then moved on as Executive Chef at 35th
Justin resides in his hometown in the Russian River Valley with his wife and daughters, Audrey and Mia. When not in the kitchen, Justin enjoys working in his vegetable garden, fishing and foraging.
WEEKEND APPEARANCES: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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4/13/11 9:03 PM
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
JOACHIM SPLICHAL
Hailed as one of the nation’s ‘Legendary Chefs’ by Bon Appétit and named Bon Appétit/Food Network ‘Restaurateur of the Year’ in 2002, Joachim Splichal is widely acknowledged as a major contributing force behind the growth of Los Angeles into one of the world’s premier dining capitals. Splichal’s culinary approach emphasizes a playful, yet perfectionist style and his enthusiasm for California’s abundant resources translates into wildly innovative and elegant dishes.
the James Beard Foundation’s Who’s Who of Food & Beverage in America. The prestigious organization also named him “Best California Chef” and twice nominated him “Chef of the Year.” He has been named a “Treasure of Los Angeles” by former Los Angeles Mayor Richard Riordan and the Central City Association, and he was voted “Restaurateur of the Year” by both the California Restaurant Writers Association in 1997 and the Southern California Restaurant Writers in 1999.
Based upon a vision of unique restaurants emphasizing fresh, seasonal ingredients and unparalleled service, Joachim Splichal opened his flagship restaurant Patina in 1989, recently awarded 4 stars from Los Angeles Times in 2010. Today, Patina Restaurant Group has grown to include a world-class catering division and an array of award-winning restaurants across the United States.
Splichal authored the well-received Patina Cookbook: Spuds, Truffles and Wild Gnocchi, with text by noted food historian and Los Angeles Times staff writer Charles Perry. In addition, Splichal has appeared on numerous local and national talk shows, where he enjoys sharing his culinary skills and passion for food and wine.
Over the course of his career, Splichal has earned numerous awards and distinctions. In 1995 he was inducted into
WEEKEND APPEARANCES: 1. The Delicacy Dinner, The Lodge at Pebble Beach, Fri., April 29, 6:30PM-10:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
BEN SPUNGIN
Ben Spungin is the Pastry Chef at Bernardus Lodge in Carmel Valley, California. For the past five years, Ben has been working alongside Chef Cal Stamenov to develop pastry creations that compliment Stamenov's signature California natural cuisine.
Two years later, inspired by the coast and the micro climates around the Monterey Peninsula, Ben took the Pastry Chef position at the Post Ranch Inn in Big Sur, quickly developing an interest in wild and foraged ingredients.
Originally from Durham, North Carolina, Ben started his culinary career at sixteen; working at the acclaimed Fosters Market. This experience of 'simple harvest food' gave Ben a foundation to base his ideals and ambitions. In 1996, Ben attended the New England Culinary Institute in Montpelier, Vermont earning his Associates degree. Ben's school internship was at the Magnolia Grill in Durham under James Beard award winning Chefs Ben and Karen Barker. After finishing school in 1998, a spontaneous opportunity opened at the French Laundry to work under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon. This adventure opened Ben's eyes to endless possibilities of the pastry world.
In 2005, Ben became the Pastry Chef at the 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 relationship with local foragers and farmers keeps an ever-changing menu alive in the kitchen and provides Ben with the ability to create without any limitations. Ben has participated in number charitable events including American Wine and Food Festival in Los Angeles, the National Truffle Fest in Asheville, NC and The Chanterelle Festival in Big Sur. Ben currently lives on the Big Sur coastline with his wife and two adorable little girls.
WEEKEND APPEARANCE: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
CAL STAMENOV
Cal Stamenov is chef and culinary director, the creative visionary for the dining venues of Bernardus Lodge in Carmel Valley, CA. In his position, Stamenov is responsible for the award-winning restaurant, Marinus and the resort’s more casual bistro, Wickets. He also oversees the culinary operations for Will’s Fargo Dining House & Saloon in Carmel Valley Village.
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. 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.
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.
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 executive chef of the Pacific’s Edge restaurant at the Highlands Inn in Carmel. Stamenov was also closely involved with the prestigious Masters of Food&Wine
WEEKEND APPEARANCE: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MARK SULLIVAN
Mark Sullivan’s harmonious connection to his craft is evident in his role as Executive Chef and Partner of Spruce in San Francisco and Spruce in Park City, Utah; and Partner of The Village Pub in Woodside, California, which has received one Michelin star for the past three years. 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 led to his
recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue. Most recently, in 2011, Spruce was awarded its first Michelin star. “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.”
WEEKEND APPEARANCES: 1. The Belgian Beer Lunch, Casa Palmero, Fri., April 29, 12PM-2:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
MICHAEL SYMON
Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly-flavored, deeply satisfying dishes at his four critically acclaimed restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network.
Year.” In 2000, Gourmet magazine chose Lola as one of “America’s Best Restaurants.” In 2010, Michael appeared on four Food Network/ Cooking Channel shows including, Food Feuds, Cook Like an Iron Chef, The Next Iron Chef and Iron Chef America. Michael won season one of The Next Iron Chef in 2008, earning him a permanent spot on the roster of esteemed Iron Chefs.
Since being named a Best New Chef by Food&Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2010, he was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” and B Spot’s Fat Doug burger won the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes and the Detroit Free Press named Roast “Restaurant of the
Michael published his first cookbook, “Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen,” in 2009, sharing home cook-friendly recipes that draw on the flavors of his heritage. When he’s not working, Michael rides his motorcycle through Cleveland, cooks at home, plays golf, thinksabout his next tattoo, gardens in the backyard and spends time with his wife Liz, and their dogs Ruby and Ozzy.
WEEKEND APPEARANCES: 1. Lexus Presents – Taste Perfection with Champagne Louis Roederer Cristal,Viking Demo Pavilion, Fri., April 29, 10AM-11:15AM. 2. Lexus Presents – REMIX: A New Spin on Haute Cuisine with Champagne Krug, The Beach and Tennis Club, Fri., April 29, 6:30PM-10:30PM. 3. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Kent Torrey
World renown for his expertise with cheese, wine & gourmet food, Kent has assisted the public and professional trade through various media sources, publications and staged events for many years.
In addition The Cheese Shop has been featured on the Travel Channel worldwide as a “Must See Destination” & showcased on the Food Network for their world famous pesto.
Highlights include a founding sponsor of The World of Pinot Noir (10 yrs), Pebble Beach Food&Wine (3 yrs), The Masters of Food&Wine (18 yrs), Blackberry Farm (4 yrs), Kapalua Wine & Food Festival (5 yrs), Taste of Washington & the first annual Big Sur Food & Wine Festival.
For 36 years this family oriented business has celebrated the enjoyment of eating and drinking. Come visit our gastronomic Mecca!
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30, 12PM-3PM.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
RICK TRAMONTO
Rick Tramonto is the former executive chef/partner at the restaurant Tru, in Chicago. Tramonto is the culinary director of Tramonto’s Steak & Seafood in Wheeling IL, and is also in the process of opening Restaurant R’evolution in the Royal Sonesta Hotel in New Orleans, with his partner chef John Folse. He has received a bevy of awards and honors including the James Beard Foundation for Best Chef: Midwest Award, the Robert Mondavi Award for Culinary Excellence, Food&Wine Magazine’s Top 10 Best New Chefs 1994. Rick was also part of the team that received: Outstanding Service Award from The James Beard Foundation, Four-star Mobil, and the Wine Spectator Grand Award. Tramonto started his culinary career in Rochester NY, at Wendy’s Old Fashioned
Hamburgers in 1977, and has gone on to work with some of the master chefs in the world ; Pierre Gagnaire, Michel Guerard, and Alfred Portale. Tramonto has a history of television work as well, appearing on “Oprah,” “Today Show,” “Iron Chef America,” as a judge on “Top Chef”, and most recently he was a contestant on “Top Chef Masters 2”. An accomplished cookbook author, his seventh book was released April 2010 called “Rick Tramonto Steak with Friends”. Tramonto’s eighth book will be out in the Spring of 2011, which is his life story with Tyndale Publishing House called “Scars of a Chef”
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Food & Wine Best New Chef Alumni Dinner, The Inn at Spanish Bay, Fri., 6:30PM-10:30PM.
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CHARLIE TROTTER
Charlie Trotter’s is regarded as one of the finest restaurants in the world. For over 23 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.
cookbooks, three 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 has many philanthropic ties to 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, the foundation has raised over $1,000,000 to award to individuals seeking careers in the culinary arts.
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
Chef Trotter has received awards at the White House from both President Bush and Colin Powell for his work with his Culinary 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.
WEEKEND APPEARANCES: 1. The Delicacy Dinner, The Lodge at Pebble Beach, Fri., April 29, 6:30PM-10:30PM. 2. The Grand Finale Dinner, The Lodge at Pebble Beach, Sat., April 30, 6:30PM-10:30PM.
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MING TSAI
In 1998, Ming 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 2009, Ming and Blue Ginger won IFMA’s Silver Plate Award in the Independent Restaurant category recognizing overall excellence in the country.
groundbreaking legislation, the first of its kind in the US, requires local restaurants to comply with simple food allergy awareness guidelines. Ming is the host and executive producer of the public television cooking show, SIMPLY MING, currently in its eighth season. In addition to television, Ming is the author of four cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes and Simply Ming One-Pot Meals was released in the fall of 2010. In addition to restaurant, TV and print endeavors, Ming is also a prolific designer and product developer. His Blue Ginger® Multi-Grain Brown Rice Chips are a hugely popular item in club stores across the nation. Ming is a proud member of Common Threads, the Harvard School of Public Health’s Nutrition Round Table, Big Brothers Big Sisters, The Cam Neely Foundation and Squashbusters.
Ming is a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), and is proud to have worked with Massachusetts Legislature to help write Bill S. 2701, signed into law January of 2009. This
WEEKEND APPEARANCE: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM.
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TED & CINDY WALTER
Ted and Cindy Walter, co-owners of PassionFish restaurant, in Pacific Grove, California are passionate about a sustainable future. Their work for the sustainable lifestyle movement includes public presentations, cooking demonstrations, non-profit contributions and legislative advocacy. The Walters use their restaurant, PassionFish, as a forum for discussion, education, and exploration of the issue as it pertains to protecting our oceans, our lands, and our food sources from further decline. As Monterey County’s first certified “green” restaurant, PassionFish sets out to prove that sustainable living can be good living. The Walters have strict policies for sustainable purchasing and an on-going training program for their staff.
culinary style. The chef returned to Monterey County to open PassionFish in 1997. He shops the rich valley farms and the local markets, while buying directly from local fishermen. The chef’s recipes highlight the fresh flavors of the seasons, often enhanced with one of his signature sauces. Chef Walter’s “sustainable living” philosophy is one that was acquired out of necessity. When he began having difficulty finding ingredients that had been readily available in the past he knew he had to change the way he cooked, the way he shopped, and the way he presented his menu. Cindy Walter, the daughter of a local fisherman, has made it her mission to take the message of sustainability to the public. Her enthusiastic and positive approach to advocacy has made waves, both locally and nationally. She was chosen 2008 California Woman of the Year, by Assemblyman Laird, in recognition of her advocacy efforts.
Chef Ted Walter incorporates local, sustainable seafood and fresh, local, organic produce into simply inspired meals that are healthy for you and the planet. Walter trained as a classic French chef in restaurants across the country before perfecting his own unique, California
WEEKEND APPEARANCE: 1. Sustainable Delicacies from the Sea, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM.
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JONATHAN WAXMAN
Jonathan Waxman has influenced the American culinary world for the past 30 years, working alongside and training many of the country’s most notable chefs. Waxman first stepped into the culinary scene in 1970 when he decided to retire from a career as a professional trombonist to enroll in the La Varenne cooking school in Paris where he was trained and inspired by several renowned 3-star chefs. Waxman later returned to California where he began to define his new-found voice in the culinary community.
most prominent names on the American culinary scene. In 2002, Waxman opened the acclaimed Washington Park, which was followed two years later by Barbuto a restaurant serving easy Italian-inspired food in New York’s West Village. In November 2007, he opened an outpost of Barbuto —Barbuto Guadeloupe — on the Caribbean island of Guadeloupe, where he sources all of his ingredients from local purveyors. This past February, Waxman unveiled Madaleine Mae on New York’s Upper West Side, which offers Southern fare in an urban environment.
After working in kitchens of such well-known restaurants as Chez Panisse in Berkeley and Michael’s in Los Angeles, Waxman took his West Coast culinary style east, opening Jams in New York City in 1984. With the likes of Julia Child, James Beard, and Wolfgang Puck frequenting his new restaurant, Waxman established himself among the
Waxman is the author of A Great American Cook (Houghton Mifflin, 2007), which is a culmination of his culinary vision and love for creating bold flavors with simple ingredients. For his contributions to the culinary world, Waxman was named one the most influential Americans by Esquire magazine.
WEEKEND APPEARANCES: 1. A Romance With Italy, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM. 2. A Tribute to Tom Colicchio–10 Years of “craft”, The Beach & Tennis Club, Sat., April 30, 6:30PM – 10:30PM.
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LAURA WERLIN
Laura Werlin is one of the country’s foremost authorities on cheese. She is the award-winning author of five books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.
and in 2007, her book Laura Werlin’s Cheese Essentials, won a prestigious James Beard award nomination. Laura has been featured on numerous television and radio segments including CNN, QVC, the Martha Stewart Show, and the CBS Early Show. In addition, she has been the subject of instructive cheese-related videos on the popular website chow.com. She also writes for national magazines including Food&Wine, Fine Cooking, Saveur, and Cooking Light.
An expert in cheese and wine pairing and American artisan cheese, Werlin received the James Beard award for her book The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on cheese and wine pairing. She has just completed her second book on the subject of America’s favorite sandwich – and hers – grilled cheese. Grilled Cheese, Please. Her previous grilled cheese book, Great Grilled Cheese, was the winner of the World Gourmand award for best cheese book in the world.
Werlin is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. She is also a regular instructor at The Cheese School of San Francisco. When she isn’t talking about or eating cheese, she can be found jogging on the streets of San Francisco, where she lives.
In addition, Werlin, whose passion is American cheese, wrote the ground-breaking The New American Cheese,
WEEKEND APPEARANCES: 1. Seduction: A Love Affair between Cheese & Wine with Laura Werlin and The Decadent Wines of Domaine Serene, Viking Demo Pavilion, Fri., April 29, 3:30PM-4:45PM. 2. MELT: Grilled Cheese & Great Wines with Laura Werlin, The Inn at Spanish Bay, Sat., April 30, 10AM-11:15AM.
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JASON WILSON
Chef Jason Wilson’s Modern American Cuisine has garnered award and notice from across the nation and beyond as his restaurant, CRUSH, has grown over the past 6 years. Named “Best Chef Northwest 2010” from the James Beard Foundation and one of Food and Wines “Best New Chefs” 2006 Jason has continued to innovate and lead the culinary movement in the Northwest.
Jason’s experience has spanned 20 years and many countries. A graduate of the California Culinary Academy, Jason sought out great chefs for his experiences. Working for Albert Tordjman (Flying Saucer), Michael Mina (Aqua), and Jeremiah Tower (Stars) in San Francisco he found mentorship and a strong foundation of experiences. Following Jeremiah Tower to Singapore, Jason worked as Executive Sous Chef at Stars Singapore working and cooking throughout Southeast Asia. After 2 years, Jason landed in Seattle, working for Stars Seattle, where he met his business partner and wife Nicole. Together they built and opened CRUSH in 2005.
A passion for the very highest quality ingredients and the very best techniques are the foundation for his cuisine. Embracing a modern sensibility, he works closely with farmers, growers and producers in the Northwest to find the best seasonal offerings. The Monterey Bay Aquarium recognized Jason’s commitment to sustainable seafood in 2010 as a leader in the industry during their “Cooking for Solutions” Gala Event.
WEEKEND APPEARANCES: 1. Food&Wine Best New Chef Alumni Dinner, The Inn at Spanish Bay, Fri., 6:30PM-10:30PM. 2. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sat., April 30,12PM-3PM.
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LEE ANNE WONG
Since she traded her fashion career for the culinary world, Chef Lee Anne Wong, has been bringing her modernglobal fusion cuisine to the people. Born and raised in Troy, New York, Lee Anne is a 2nd generation ChineseAmerican. After graduating from The French Culinary Institute (The FCI), Lee Anne worked for several years at Aquavit, and later served as part the opening staff at Jean Georges Vongrichten’s Chinese venture, restaurant 66. She has also cooked and staged in critically acclaimed kitchens all over the world.
Chef Wong has used her culinary skills to help further charitable causes, such as Women Chefs and Restaurateurs (WCR), Project By Project, and she sits on the Board of Directors for The Gohan Society. Chef Wong is working on a food art book and is developing her own travel TV show about her culinary travels. Lee Anne is currently creating Marks Mark’s first ever Virtual Recipe Cookbook, compiling recipes from the culinary world’s top chefs, mixologists, and industry professionals. She can also be seen on The Cooking Channel’s new hit series “Unique Eats”, featured as a contributor who has traveled all over to sample some of the country’s most unique food. Whether via TV, web, in print, or in person, Chef Lee Anne Wong will continue to bring her global cuisine to the public as she explores new, exciting areas of the culinary world.
After returning to The FCI as the Executive Chef of Event Operations, Chef Wong brought her culinary skills to an even wider audience when she appeared as a cheftestant on Season One of Bravo’s Flagship Series “Top Chef”. She returned to the show as a Supervising Culinary Producer on Top Chef, and its spin-off Top Chef Masters. She has also worked as a culinary consultant for movies and tv programs.
WEEKEND APPEARANCES: 1. After-Hours Party, The Inn at Spanish Bay, Fri., April 29, 10PM-2AM. 2. A Tribute to Tom Colicchio–10 Years of “craft,” The Beach & Tennis Club, Sat., April 30, 6:30PM-10:30PM.
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TIM WOOD
Chef Wood began his career in New Yorkâ&#x20AC;&#x2122;s Catskill Mountains where he learned the rhythm of the seasons and their relation to food from small-production family farms in the Hudson Valley. He then went on to get formal training at the Culinary Institute of America in Hyde Park, New York. After completing school, Chef Wood began working in Manhattan at the legendary Rainbow Room. Under the guidance of Chef Michael Lamonico from Windows on the
World, Wood then worked throughout the city at some of the best restaurants in the world. In 2000, Wood traveled across country and began working for Chef Cal Stamenov at Bernardus Lodge in Carmel Valley, where he developed so many of the relationships with local producers he relies on daily. Before arriving at Carmel Valley Ranch in January 2010, Woods spent two years at Carneros.
WEEKEND APPEARANCE: 1. Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links, Thur., April 28, 8:30AM-2PM.
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ROY YAMAGUCHI
Born in Tokyo, Yamaguchi vividly recalls visits with his grandparents to Maui, where he had his first tastes of fish, crab, octopus and lobster bought fresh at Oceanside piers.
Soon after the original Roy’s opened in Honolulu, Food&Wine Magazine dubbed it the “crown jewel of Honolulu’s East-West eateries,” and it was named one of Conde Nast Traveler’s “Top 50.” Gourmet acknowledged Yamaguchi as “the father of modern East-West cooking” while the New York Times described him as “the Wolfgang Puck of the Pacific.”
Thusly inspired, he graduated the Culinary Institute of America in New York at the age of 19, where, after several years of intense training, he became a “Master Chef.” Thoroughly imbued by this discipline, Roy found the confidence to tackle his first experience as executive chef at Le Serene in Los Angeles in 1979. This was followed by a few memorable months at the eternally posh Michael’s in Santa Monica, working for California Cuisine originator Michael McCarty.
There are now 31 Roy’s, including 23 in the Continental US, 6 in Hawaii, 1 in Japan and 1 in Guam. He was awarded James Beard “Best Pacific Northwest Chef” award, Yamaguchi has hosted six seasons of the PBS-TV show, Hawaii Cooks with Roy Yamaguchi seen on more than 300 stations in all 50 states, as well as in over 60 countries. Equally notable, he was a featured chef on the acclaimed TV Food Network program, My Country, My Kitchen.
In 1984 he opened his own restaurant in Los Angeles called 385 North. However, the desire to further expand his culinary horizons while getting closer to his roots led Yamaguchi to move to Hawaii in 1988 and open Roy’s.
Yamaguchi has also published three cookbooks, Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.
WEEKEND APPEARANCES: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM. 2. Sustainable Delicacies from the Sea, The Inn at Spanish Bay, Fri., April 29, 12PM-2:30PM.
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SHERRY YARD
America’s finest pastry chefs, Sherry Yard is the innovator of sweet endings for the Wolfgang Puck empire. Sherry’s indomitable spirit has delivered her from Brooklyn to Beverly Hills via some of the country’s greatest restaurants, including the Rainbow Room, Montrachet, Tribeca Grill and San Francisco’s Campton Place.
the James Beard Foundation “Outstanding Pastry Chef. Fall 2004 Women Chef’s and Restauranteur presented Sherry with the “Golden Bowl Award”. Spring 2005 and 2006 brought back-to-back sweet victory, Pastry Art and Design Magazine named Sherry “Top Ten” Pastry Chef. July 2007, she received the Food Arts Silver Spoon Award for lifetime achievement.
Since her arrival at Spago in 1994, Sherry’s incomparable creative and fresh from the farm desserts have played leading rolls at the Academy Awards Governor’s Ball, Grammy Awards and Emmy Awards. Her creative influences as author, food stylist and chef have elevated the sweet side of Spago to a distinct signature style.
Sherry’s first book, “The Secrets of Baking”, published by Houghton Mifflin in 2003, received the James Beard Foundation’s KitchenAid Award for Best Baking Book. Considered a masterpiece, it adheres to serious, important and knowledgeable approach while remaining consistently clear, comprehensive and fun to read. Sherry’s new title, “Desserts by the Yard”, was released by Houghton Mifflin in November 2007, traces her sweet life from Brooklyn to Beverly Hills with stories and recipes.
Yard has collected many accolades including the Southern California Restaurants Writers’ Association’s Pastry Chef of the Year. In 2000 Bon Appetit magazine’s Food and Entertaining Awards “Pastry Chef of the Year”, 2002
WEEKEND APPEARANCE: 1. Lexus Grand Tasting, The Lexus Grand Tasting Tent, Sun., May 1, 12PM-3PM.
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GEOFFREY ZAKARIAN
Geoffrey Zakarian’s taste, style and passion for fine cuisine have defined his career, which has spanned more than 20 years. An accomplished chef who has presided over some of the country’s top kitchens, Zakarian travels the world on a never-ending quest for new ingredients, techniques and challenges to enhance the dining and hospitality experiences at his establishments. This fall in New York City, Zakarian opened both The Lambs Club, at The Chatwal Hotel, featuring his signature modern American cuisine in a luxury bar and grill setting, and The National, at The Benjamin Hotel, his version of the types of grand
cafés that are found across Europe. When not in the kitchen, Zakarian stays busy filming TV Food Network’s “CHOPPED”, where he is featured as a recurring judge. Back for its sixth season, Zakarian’s quick wit and razorsharp knowledge of culinary techniques and skill, keeps the contestants on their toes in this fast-paced cooking completion. In addition, Zakarian appears on TV Food Network’s “Iron Chef America”, “The Best Thing I Ever Ate” and is a recurring featured judge on “24 Hour Restaurant Battle”.
WEEKEND APPEARANCES: 1. The Delicacy Dinner, The Lodge at Pebble Beach, Fri., April 29, 6:30PM-10:30PM. 2. A Tribute to Tom Colicchio–10 Years of “craft,” The Beach & Tennis Club, Sat., April 30, 6:30PM-10:30PM.
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GRANT MACPHERSON
Chef Grant MacPherson, a native of Scotland, has cooked for heads of state and celebrities such as Margaret Thatcher, George H. W. Bush, Princess Diana, Nelson Mandela, Morgan Freeman, and Julia Roberts. He has shared his culinary wealth at numerous charitable events around the globe and at the James Beard House in New York on several occasions. He has also cooked alongside culinary stars such as Joel Robuchon, Jean Georges Vongerichten, Michael Mina, Thomas Keller, and the late Jean Louis Palladin.
organization for 10 years. Under MacPherson's direction, each Wynn resort received Five Diamond AAA Awards, Forbes Five Star Awards, and Michelin Guides Five Red Pavilions Awards. Chef MacPherson was named the Executive Chef for Viking Range Corporation's Commercial Division in early 2010. In this role, he assists Viking Commercial customers in planning and selecting their equipment, as well as providing input into new product development. MacPherson will also represent Viking Commercial at culinary events and via social media platforms.
Chef MacPherson was a gold medalist at the 1992 Culinary Olympics in Frankfurt, Germany, and has directed prestigious resort kitchens on five continents, including The Regent, The Ritz-Carlton, The Four Seasons, Malaysia's Datai Hotel, and the Raffles Hotel in Singapore.
As a part of his collaboration with Viking, Chef MacPherson launched his first cookbook in early 2011. Entitled In the Viking Kitchen with Chef Grant MacPherson, the book features original MacPherson recipes and stunning photography of each, as well as photography of commercial and residential Viking equipment.
MacPherson's vast experience also includes leading the culinary operations for the esteemed Steve Wynn
WEEKEND APPEARANCE: 1. Opening Night Reception, The Inn at Spanish Bay, Thur., April 28, 6PM-9PM.
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[Cont’d from page 51] “We’re big proponents of the family. People are going to work hard; and if they need time off, you give it to them.” Throughout its history, D’Arrigo Bros. Co., of California, has ventured into crops ranging from tree fruit to grapes, but its focus remains row crops: fennel, broccoli, broccoli rabe, lettuces and cauliflower, all sold under the Andy Boy label. It’s also the largest supplier of prickly pear cactus in the United States, with 300 acres of the cactus plants farmed in the Salinas Valley. While that’s the smallest commodity in the company’s portfolio of products, it’s nurtured several micro-business ventures in the Salinas Valley: The company, which is still developing inroads into mainstream markets, sells its surplus cactus pads, or nopales, to private vendors, who then offer them at local farmers markets and flea markets. In recent years, D’Arrigo Bros. Co., of California has donated more than $1 million to the Breast Cancer Research Foundation, and 11 years ago adopted a pink ribbon on the Andy Boy label, a symbolic gesture to remind consumers of the cancer-fighting properties of a diet rich in vegetables, particularly cruciferous ones. Last year, the D’Arrigo family and D’Arrigo Bros. Co., of California donated $250,000 to expand hospital and clinic space and purchase medical equipment at Natividad Medical Center, which serves many of the region’s agricultural workers, “We just feel we’re very fortunate to have a successful company,” says D’ArrigoMartin. “It’s not an option — we feel we have to give
back, it’s just something we just have to do.” This year, the company is venturing into new ground, sponsoring a monster truck that will display both the Andy Boy and pink ribbon breast cancer awareness logos. “We’re trying to get the message out to a whole new audience,” says D’Arrigo-Martin. In their own ways, Antle, D’Arrigo-Martin and Carl have helped reshape their industries and had influence outside their company’s immediate environment. Tanimura & Antle has helped supply fresh produce to generations of consumers and brought innovation to growing and packing techniques and produce selection. D’Arrigo-Martin has shaped the company’s vision as an advocate of good health and nutrition and made new inroads into specialty crops while boosting local small business opportunities in the Hispanic market. Looking ahead, Carl predicts that quality, rather than time savings, will influence the next wave of changes on the culinary landscape. “These are exciting times for anyone interested in any aspect of food and cooking,” says Carl. In addition to their successes, Carl, D’ArrigoMartin and Antle have developed strong ties to their communities and their employees with commitments to philanthropy. “It’s not just about growing vegetables,” says D’Arrigo-Martin. “It’s about being a socially responsible company.”
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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:
PEBBLE BEACH RESORTS:
Rodney Uncangco – Executive Chef, The Inn at Spanish Bay David Duron – Banquet Chef, The Inn at Spanish Bay Angela Tamura – Chef de Cuisine, Pèppoli Restaurant Pablo Mellin – Chef de Cuisine, Roy’s Restaurant Todd Fisher – Chef de Cuisine, STICKS Restaurant Sean Shelton – Sous Chef, Pèppoli 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 Ben Brown – Executive Chef, The Lodge at Pebble Beach Clint Wilson – Executive Sous Chef, The Lodge at Pebble Beach Mario Perez – Sous Chef, The Lodge at Pebble Beach Michael Nemec – Sous Chef, The Lodge at Pebble Beach Ressul Rassallat – Chef de Cuisine, Club XIX Restaurant Jeremy Tummel – Chef de Cuisine, Stillwater Bar and Grill Tomas Bagood – Sous Chef, The Gallery Restaurant Jesus Hernandez – Executive Steward, The Lodge at Pebble Beach Ian Appelt – Assistant Stewarding Manager, The Lodge at Pebble Beach Pilar Mendez – Culinary Admin. Coordinator, The Lodge at Pebble Beach Elias Lopez – Executive Chef, The Beach and Tennis Club Anthony Civetta – Assistant Executive Steward, The Beach and Tennis Club
Rod Schinnerer – General Manager, 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 Claudette DeMar – Special Events Coordinator Gretchen Melvin – Special Events Coordinator Amy Kerr – Special Events Administrative Assistant PEBBLE BEACH RESORTS CATERING & CONFERENCE SERVICES: Sue Dewing, CMP – Resort Director of Catering & Conference Services Daryl Griffith – Director of Catering, The Lodge at Pebble Beach Linda Lloyd – Associate Director of Catering & Conference Services Liz Aquino – Catering & Conference Services Manager Julie Bullas – Catering & Conference Services Manager Cruz Esparza – Catering & Conference Services Manager Therese DiBenedetto – Catering & Conference Services Manager Crystal Petersson – Catering & Conference Services Manager Justine Geisler – Catering & Conference Services Manager Mary Robbins – Catering & Conference Services Manager PEBBLE BEACH RESORTS PURCHASING:
PEBBLE BEACH RESORTS FOOD & BEVERAGE DIRECTORS: Pascal Rifflart – The Inn at Spanish Bay Jeff Wallace – The Lodge at Pebble Beach
Pat Bohan – Director of Purchasing Kathy Duron – Food and Beverage Storeroom Manager Rommel Esteybar – Purchasing Operations Manager
PEBBLE BEACH RESORTS BEVERAGE MANAGERS:
PEBBLE BEACH RESORTS FLORAL AND EVENT DESIGN:
Mark Buzan – Pebble Beach Company Wine and Spirits Manager Erin Herendeen Hill – Pebble Beach Company Associate Wine Manager
Shannon Gurley – Manager, Floral and Event Design PEBBLE BEACH RESORTS PRODUCTION SERVICES:
PEBBLE BEACH RESORTS BANQUET MANAGERS:
John Dillon – Manager, Production Services
Mark Hansen – The Inn at Spanish Bay Bryan Anthony – The Lodge at Pebble Beach Shane Hiura – The Lodge at Pebble Beach Kyle Wareham – The Beach and Tennis Club
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Chefs of Pebble Beach
Todd Fisher
John Hui
Stick’s Chef de Cuisine, The Inn at Spanish Bay
Corporate Pastry Chef, Pebble Beach Resorts
It is a “Sweet Homecoming” to announce and welcome Chef Todd Fisher back to the Pebble Beach family where he will over see the Kitchen and Menu for our beloved STICKS restaurant. Expect great new flavors and fun interaction with our new chef as he raises the bar and tantalizes our taste buds!
John Hui is a world renowned Executive Pastry Chef with many accomplishments. Chef Hui is the Corporate Pastry Chef for the world famous Pebble Beach Resorts on the Monterey Peninsula with three hotels, two private clubs, two gourmet markets, seven restaurants and four world famous golf courses.
A San Francisco native and fifth generation Californian, Chef Todd began his craft at age 15 working for a local neighborhood Chinese restaurant. Finding his talent quickly, he began working in a wide variety of kitchens to learn as much as he could about food and cuisines that make up the melting pot of California. Once on the Monterey Peninsula, Chef Todd debuted at the renowned Montrio. As part of the team, this venue was named Esquire magazine’s Restaurant of the Year, 1995. From there, he lead the kitchen in the world famous Pebble Beach Resorts, Stillwater Bar & Grill. Known for its celebrity clientele and incredible views of the renowned golf links, Chef Todd’s talent and amazing flavors was a perfect match. Ready for his own adventure, Chef Todd opened Hullabaloo in 2000. Creating the right mixture of amazing food, ambiance and personality as only Chef Todd could provide. In 2009 Chef Todd built his much anticipated Food Studio, “THE KITCHEN” in the industrial mecca that is Sand City, California. Chef Todd created a venue to host private events and teach hands on cooking classes to gourmands and novice cooks alike.
Hui worked for many fine hotels including Caesars Palace Las Vegas, the Westin St. Francis, the San Francisco Hyatt Regency, the Westin Maui Hotel, and the San Francisco Marriott. With over 28 years experience, John has received many awards, medals and has appeared on television, in many food magazines and cookbooks. Chef Hui enjoys sharing his knowledge through teaching, culinary demonstrations, competitions, fundraisers, including international guest chef appearances in China, Singapore, Manila, Japan, Germany, Italy, and New Zealand. His awards include the Antonin Carême Medal, Las Vegas Chef of the Year, ACF Western Regional Chef Professionalism Award and nine ACF medals and three prestigious Culinary Olympic Gold & Silver Medals from Germany. John is currently a member of the ACF Chefs Las Vegas, ACF Western Regional Competition Coordinator, Coach and Manager of the Las Vegas Culinary Team 2004, ACF Certified Executive Pastry Chef, member of the American Academy of Chefs and a Culinary Competition Judge.
For all of his Charisma and intuitive leadership made Chef Todd a natural candidate to be the “Ringmaster” for the prestigious Pebble Beach Food & Wine in 2009 and 2010. In this role, Chef Todd coordinated and hosted the most respected culinarians in the world like Thomas Keller, Jacques Pepin and Eric Ripert.
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Chefs of Pebble Beach
Pablo Mellin
Ressul Rasallat
Roy’s Chef de Cuisine, The Inn at Spanish Bay
Club XIX, The Lodge at Pebble Beach 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. 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.
In 2010, Chef Mellin was promoted to Chef de Cuisine of Roy’s Restaurant at The Inn at Spanish Bay, Pebble Beach Resorts. Chef Pablo Mellin was born and raised in Mexico and moved to the United States in1986, where he began his culinary career as a line cook in Carmel, California, at the Hog’s Breath Inn. As his career progressed, he worked in other fine dining restaurants on the Monterey Peninsula, including The Sardine Factory, under chef/owner Bert Cutino. Chef Mellin began his Pebble Beach career in 1991 working under the tutelage of then Executive Chef Pascal Rifflart. Pablo became the lead supervisor at Roy’s in 2000, working under Sous Chef Petra Hawk and Chef de Cuisine Elias Lopez, where he honed his skills in Hawaiian-fusion cuisine. In 2005, Executive Chef Rod Uncangco promoted Pablo to Sous Chef to work with Chef de Cuisine Yoichi Saito. Working with Saito, Pablo gained a wealth of knowledge in Japanese products, unique flavors and presentations.
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. 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.
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 recently participated for the first time in the annual Culinary Classique, a fundraiser for Meals on Wheels. 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.
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.
When he’s not creating in the kitchen, Pablo enjoys surfing in the Monterey Bay and spending time with his family.
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Chefs of Pebble Beach
Sean Shelton
Angela Tamura
Pèppoli Sous Chef, The Inn at Spanish Bay
Pèppoli Chef de Cuisine, The Inn at Spanish Bay Angela Tamura is a native of New England who now calls California home. She has been cooking all her life - a requirement for a girl with an Italian mother. Angela graduated from the University of Pennsylvania before realizing in her senior year that what she really wanted to do was create good food.
Sean grew up in Hollister, California and became interested in cooking when he was in high school. Sean’s parents involved him in volunteering at local events cooking at their functions. After high school Sean attended Butte College in Chico and during that time found he really enjoyed cooking for friends and roommates. This is where Sean decided he wanted to be more serious about cooking and enrolled into the California Culinary Academy in San Francisco. He graduated in 2005 from the Le Cordon Bleu program with AA degree in culinary arts.
As part of her education at the New England Culinary Institute in Essex, Vermont, she took two demanding internships - one at the RitzCarlton on Amelia Island, Florida, and one at Rialto Restaurant in Cambridge, Massachusetts. After fulfilling her school requirements, she stayed on at Rialto for another two years to continue learning from James Beard Award Winning Chef Jody Adams. From her time at Rialto, Tamura thought it would be great to see the Wine Country and learn more about Food and Wine together, so she moved to Napa and took the position of Sous Chef at Bistro Don Giovanni, eventually moving up to Chef de Cuisine.
Sean interned at Fresh Cream restaurant in Monterey, Ca. under Executive Chef Greg Lizza, after 2 years in French fine dining, he moved on to The Inn at Spanish Bay in 2007, where he was a line cook in Péppoli under Chef Arturo D. Moscoso. Sean worked hard and learned quite a bit from Chef Moscoso and became Sous Chef in September 2010.
In 2001, she joined the team at ZuZu. She stayed for a year before being coaxed away to San Mateo to become Executive Chef at Central Park Bistro, and then moved back to Zuzu as Executive Chef. She has a real love of Spanish and Latin American cuisine and is starting to explore other regions of the Mediterranean such as Morocco and Greece for added inspiration.
Sous chef Shelton completed a charcuterie course at the Culinary Institute of America in Hyde Park, NY in December 2010 and fell in love with it. “I love the fact that I can take simple raw ingredients and create something spectacular”.
Angela prefers to work with local farmers, ranchers and purveyors, and to change the menu every few weeks in order to keep plates fresh and seasonal. She cooks from scratch whenever possible, making pate, sausage, cheese, as well as desserts, pasta, pizza and bread. Angela won Chef of the Year at the Napa Valley Mustard Festival and twice was the featured chef at the James Beard House in New York.
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Chefs of Pebble Beach
Jeremy Tummel
Clint Wilson
Chef, Stillwater Bar & Grill
Executive Sous Chef, The Lodge at Pebble Beach Born in Carmel California, Clint spent most of his life enjoying the bounties of both land and sea provided by the Central Coast of California.
A native of Southern California, Chef Jeremy Tummel has an extensive education in the culinary industry and a wide-ranging experience in an array of cuisines over his career. His expertise in French-Asian dishes and Latin flavors combined with his vast knowledge of wine pairings brings yet another exciting page to the Stillwater Bar & Grill portfolio.
His family owned and operated local restaurants in downtown Monterey and Fisherman Wharf during the early to mid 1900’s, so the love of food and being a Chef came naturally.
After teaching at the Santa Barbara City College Culinary Academy, Jeremy helped open the Bacara Resort and Spa in Santa Barbara. After serving two years as the Executive Chef there, he accepted the same role in Kevin Costner’s restaurant Epiphany. Since then, he’s also spent time at the highly acclaimed Wine Cask Restaurant and Susan Feniger’s Ciudad restaurant in Los Angeles.
Clint started his career in the kitchen of a family owned Italian Restaurant called “Graciellas’” at the age of sixteen and from there moved on to several local restaurants, that include: The Covey at Quail Lodge, Billy Quons & Gregory Stone House. In 1985 he became a member of the Pebble Beach Family and has proudly worked there ever since.
Chef Tummel was also recently featured at the Four Seasons Tokyo in Japan as an ambassador of Central Coast food and wine pairings. He has a strong bond with the ocean, the land and the ingredients they provide and, with proper technique, Jeremy has developed a very unique and distinguished style that embeds itself perfectly in the world-class dining across the landscape of Pebble Beach Resorts.
His current responsibilities include day to day operations of Banquet’s along with the development of menus that encompass the special events held at the Lodge; that include the AT&T Golf Tournament, First Tee Golf Tournament & Concours d’Elegance, where he oversees the ordering and production of most products personally. Clint considers it a rare privilege to be able to work with the finest ingredients that nature provides at his doorstep on a daily basis.
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Sommelier
by Melissa Snyder
C
onsider the sommelier, trained in all things wine. They have the knowledge about vines and vineyards, winemaking regions and wine-producing methods. They have an eclectic range of tastes. They have a passion to share their knowledge, helping the rest of us understand the nuances of selecting just the right wine. And when it comes right down to it, most of the sommeliers we talked to confessed that Champagne remains their favorite. “I know it does seem the obvious choice,” said Heather Branch of Polaner Selections. “I have yet to have a meal that doesn’t work perfectly with some style of Champagne.” But there’s nothing wrong with the tried and true, or even the renegades. It’s all a matter of taste, of course, and most sommeliers love it when the diner gets involved in the process. Master Sommelier Fred “Be as specific Dexheimer suggests the and as honest as posdiner prepare questions in advance. “It really doesn’t sible with your sommatter what aspect of wine melier,” advises you are curious about, Heather Branch of just ask. We are there to Polaner Selections, make your world a better named one of the place to drink wine.” best new sommeliers by Wine & Spirits magazine in 2004. “Every descriptor you add (white/red, full/light-bodied, Old World/New World) helps us narrow down the wines we can recommend and ultimately gets us closer to picking the perfect wine for you.” And the best sommelier is there to help, never to condescend or intimidate. “There are no stupid questions,” says Laura Maniec, one of only 18 female Master Sommeliers in the world and, at 31, currently the youngest (in May she plans to open Corkbuzz, her own studio and wine bar in New York). “We love the back and forth conversations about wine and appreciate the interest in our industry and passion.” There are only 105 Master Sommeliers in North America. They have endured four levels of training
Q|A
and have passed rigorous diploma examinations along the way. They have signed an agreement binding them to the code of ethics and conduct prepared by the Court of Master Sommeliers. But most quality restaurants boast a wine steward or a sommelier who should know the cellar and have the ability to create food-and-wine pairings. Master Sommelier Fred Dexheimer suggests that diners prepare questions in advance. “It really doesn’t matter what aspect of wine you are curious about, just ask,” says Dexheimer, founder of Juiceman Consulting. “We are there to make your world a better place to drink wine.”
»
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Branch, Maniec and Dexheimer will join dozens of fellow sommeliers at the fourth annual Pebble Beach Food & Wine. Several of them answered the following questions to provide a glimpse into their wine insights:
BRANCH: Since its inception four years ago (and its predecessor, Masters of Food and Wine, since 2001). DEXHEIMER: I attended as a panelist in 2009 and look forward to coming back this year.
Q:
What is your favorite wine producing region in the world?
Q:
LAURA MANIEC, MASTER SOMMELIER; OWNER, CORKBUZZ WINE STUDIO, NEW YORK CITY: Champagne, hands down. I could drink it every day, for the rest of my life. In fact, one of the best dinners I ever attended was at Pebble Beach Food & Wine a few years ago. We had four of NYC’s best chefs each cook a course and each was paired with various vintages of Roederer Cristal, all poured out of magnums. I still remember the 1979; it was magical. VILMA MAZAITE, GENERAL MANAGER, AJAX TAVERN, ASPEN, COLO.: It is very hard to say. I love Piedmont for its wines, of course, but food as well. White truffles and Nebbiolo is one of my guilty pleasures. And then, there is Champagne. MARK MENDOZA, WINE DIRECTOR, DAVID MYERS GROUP: Southern Rhone. There have been a bevy of fine vintages in the last decade. HEATHER BRANCH, POLANER SELECTIONS, NEW YORK CITY: I do find that my favorite region changes with the season (and the style of wines that I prefer at the moment), but right now, I have renewed my love of Champagne (I know it does seem the obvious choice). I am enjoying the emergence of the renegade producers — single varietal, single vineyard, single vintage and a lot of conversion to organic and biodynamic principles. And, of course, I have yet to have a meal that doesn’t work perfectly with some style of Champagne! FRED DEXHEIMER, MASTER SOMMELIER, FOUNDER JUICEMAN CONSULTING: That’s like asking my favorite band or movie. It’s too hard to pick just one when there are so many great wines, regions and producers out there. The way I see it is every day presents a new opportunity to discover and taste wines from all around the world, and maybe for that day, whatever I find in my glass is my favorite.
Q:
How long have you been attending Pebble Beach Food & Wine? MANIEC: I have been attending since the first year. I look forward to it every year. MAZAITE: Since its first year. MENDOZA: This will be my third Pebble Beach event. 194
What is your advice for guests attending Pebble Beach Food & Wine for the first time? MANIEC: Don’t miss the seminars. It is a great way to meet new friends and learn about and taste great wine. MAZAITE: Just enjoy … MENDOZA: Pace yourself. I think it can be a bit of sensory overload. Refresh with bubbles when you feel like you’re hitting the wall. BRANCH: Hydration and moderation (at least at the morning/afternoon tastings). There is so much great wine to be drunk throughout the weekend, so pace yourself. Some of the greatest wines show up in the wee hours of the morning! DEXHEIMER: Try everything you can (but spit as often as you can, too!). Prepare some questions and get in the game by conversing with the sommeliers and winemakers. Asking questions always helps all us sommeliers and winemakers better understand what consumers are looking for. Plus, we are a lot of fun!
Q:
What is your favorite food and wine pairing? MANIEC: I love pizza, specifically from this little place in Brooklyn called Lucali. It is BYOB and you can often find me there with a bottle of Barolo or Sangiovese from Italy. (My favorite is Montevertine, La Pergola Torte.) MAZAITE: I love classics — Champagne and oysters during après in Aspen is a memory you can’t beat. MENDOZA: Brandade (an emulsion of salt cod and olive oil) and ’90 Krug. BRANCH: Maybe I have spring on my mind, but I love this season for vegetables. A former chef I worked with, Ed Brown, made a fava bean and English pea salad with a light citrus vinaigrette that I loved with a young Vouvray sec (preferably Huet). The bright, fresh notes of both salad and wine just complement each other perfectly. DEXHEIMER: Many of my best pairings have been accidental. But I like to say: “If it grows together, it goes together.” Other than that,
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FOURTH 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 Chris Jon Jenna Heather Beccy Mark Ian Tony Michael Fred Nelson Paul Jillian Noah Phillip Deanna Ben Meredith Pat Hayden Matt Cyril Paul Jamie Amy Randy Carl Jimmy Nicole Peter Angelo Hayley Kurt Sarah Robin Cody Jason Jake Nicole Catherine James Ray Seth Joseph Angela David
Ballance Beto Bickford Blanchard, MS Bonne Boyer Branch Breeze Bright Cauble Cha Chandler Dame, MS Daquip DiMario Dowler Dranow Dunn Dwyer Edwards Elliott Farrell Felice Fitch Frechier Fried Garrett Goldberger Goodman Grubbs Hayes Heyman Hiers Ingrati Johnson Johnson Kabat Kelly O’Connor Kennedy Kilmer Kosseff Kosta Larsen Lechner Lemaire Liebman Linder, MS Lopez Lusby
Sonoma, CA Las Vegas, NV San Francisco, CA Napa, CA San Francisco, CA San Francisco, CA New York, NY Carmel, CA San Francisco, CA Half Moon Bay, CA San Francisco Sacramento, CA San Francisco, CA Seattle, WA Vail, CO Monterey, CA San Francisco, CA Seattle, WA San Francisco New York, NY Chicago, IL Norfolk, VA New York, NY San Francisco, CA Seattle, WA Carmel, CA Vail, CO San Francisco, CA Portland, OR San Francisco Napa, CA New York, NY Carmel, CA Del Mar, CA San Francisco, CA Newberg, OR Big Sur, CA New York, NY Vail, CO Portland, OR Seattle, WA San Francisco, CA San Francisco, CA Seattle, WA Monterey, CA New York, NY Seattle, WA Seattle, CA Seattle, WA
MS
DENOTES
Davd Don Laura Dana Peter Vilma Terry Mark Chris Christopher Ryan Alexandra Michael Daniel Greg Damon Adam Rajat Thomas Eric Eric Rob Casper Charles Andrea David Byron Lars Thamin Caroline Aaron John Dawn Rob Joseph Larry Kevin Alicia Joe Tim John Devaughn Dustin Emily Molly Priscilla Debbie Eric Hristo
Lynch Mallery Maniec, MS Manison Marantette Mazaite McNeese Mendoza Miller Miller Mills-Knapp Montreal Nelson O’Brien O’Byrne Ornowski, MS Olthof Parr Pastuszak Railsback Renaud Renteria Rice Rizzo Robinson Rosoff Rudolph Ryssdal Saleh Salz Sherman Slamon Smith Smith, MS Spellman, MS Stone, MS Switz Towns-Franken Vaccaro Ward Wight Williams Wilson, MS Wines, MS Wismeier Young Zachareas Zillier Zisovski
MASTER SOMMELIER 197
San Francisco, CA Carmel, CA New York, NY San Francisco, CA Grand Rapids, MI Aspen, CO Chicago, IL Los Angeles, CA Los Angeles, CA Los Angeles, CA New York, NY Carmel, CA New York, NY Sausalito, CA Santa Fe, NM Carbondale, CO Monetery, CA San Francisco, CA New York, NY San Francisco, CA Tampa, FL Napa, CA San Francisco, CA Suffolk, VA Rutherford, CA Los Angeles, CA Albuquerque, NM Seattle, WA Napa, CA New York, NY Los Angeles, CA San Francisco, CA Seattle, WA Las Vegas, NV Paso Robles, CA Napa, CA Scottsdale, AZ Boston, MA Sacramento, CA Park City, UT San Francisco, CA Santa Barbara, CA San Francisco, CA San Francisco, CA New Orleans, LA San Francisco, CA San Francisco, CA New York, NY New York, NY
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
FEATURED PANELIST AND PERSONALITIES
Kim Beto Southern Wine & Spirits Las Vegas, NV
Chris Blanchard, MS Kimberly Janes Selections Napa, CA
Jon Bonne San Francisco Chronical San Francisco, CA
Fred Dame, MS Treasury Wine Estates San Francisco, CA
Dan Dunn Writer, The Imbiber Los Angeles, CA
Anthony Giglio Wine Wise Guy New York, NY
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
FEATURED PANELIST AND PERSONALITIES
Robin Kelley Oâ&#x20AC;&#x2122;Connor Head of Wine Americas New York, NY
David Lynch Quince/Cortonga San Francisco, CA
Laura Maniec, MS Corkbuzz New York, NY
Mark Oldman Author New York, NY
Damon Ornowski, MS Vin Divino Carbondale, CO
Rajat Parr Micheal Mina Group San Francisco, CA
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
FEATURED PANELIST AND PERSONALITIES
Andrea Robinson, MS TV Host and Author Rutherford, CA
Robert Smith, MS Bellagio Hotel Las Vegas, NV
Joe Spellman, MS JUSTIN Vineyards and Winery Paso Robles, CA
Larry Stone, MS Evening Land Vineyards Napa, CA
Dustin Wilson, MS RN74 San Francisco, CA
Emily Wines, MS Kimpton Hotels San Francisco, CA
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P
NORTHERN CALIFORNIA LOCATIONS
San Francisco 1635 Rollins Road Burlingame, CA 94010 650.652.0300
Sacramento 900 National Dr, Suite 120 Sacramento, CA 95834 916.444.6120
Napa / Sonoma 745 Skyway Court Napa, CA 94558 707.253.2332
www.ClassicPartyRentals.com U
Modesto / Fresno 4623 McHenry Ave. Modesto, CA 95356 209.524.1966
Classic Party Rentals
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Rebecca Reategui Weddings
Scott Campbell Photography
Pebble Beach Food & Wine
Events of Distinction
Classic Party Rentals has you covered from tent top to tabletop.
The Broadest Selection The Best Quality The Most Experience
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photograph by Richard Green
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
WINE SEMINARS Drink it in. The wine and spirits craft is a spiritual path. The masters called into service to decant decadence, help decode an opus, unearth a jewel — but ultimately — magnify your pleasure in a glass. At the table, these stewards seek the nonpareil pairing. In their hands, a bottle can create a cathartic communion, rocketing 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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Celebrating the Super Tuscans Ornellaia, Sassicaia, Solaia & Tignanello When a Typical Regional Wine (IGT - Indicazione Geografica Tipica) is of such spectacular quality that the term ‘typical’ just does not fit, enter The SUPER TUSCANS. A Super Tuscan is the final expression of quality and skill of winemaking of a wine producer and his enologist. While a vertical of several vintages of one such wine is a much desired experience, we have decided to make this occasion extra special by bringing them ALL to the table at once. The Best of the Best – Ornellaia, Sassicaia, Solaia and Tignanello are compared side by side to get a true measure of the wines. 2001 was an Outstanding year for Tuscany and the wines we showcase represent that vintage with aplomb. Two vintages each of Tignanello, Ornellaia, Sassicaia & Solaia led by some of the foremost Master Sommeliers in the wine world, make for an incredible seminar. ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE, LAURA MANIEC MS CORKBUZZ, DAVID LYNCH BEVERAGE DIRECTOR, QUINCE
2007 Tignanello
2007 Ornellaia
2007 Sassicaia
2007 Solaia
2001 Tignanello
2001 Ornellaia
2001 Sassicaia
2001 Solaia
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
Paul Hobbs: Visionary Winemaking In The Americas PIONEER, TRAILBLAZER, TRENDSETTER, PROSPECTOR - These are all words used to describe Paul Hobbs. 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 undefined wines, fermented with native yeasts. His vision has resulted in exciting, structured wines that are rooted in classic old world techniques and, at the same time, is distinctly Californian in their expression. He continues to be a leader of Argentina’s ongoing winemaking revolution. Not bad for a farm boy from upstate New York! This superbly engaging seminar with the indomitable Paul Hobbs is a taste of his vision and work for which he has won the respect and admiration of his peers and a legion of fans that crave every new release with a passion. Guests will get an unprecedented access to the wines from Paul Hobbs Winery in California and his South American love Vina Cobos. This very busy man who is an Owner, a Winemaker and a Consultant – shows off his many hats. ON THE PANEL: ANTHONY GIGLIO AUTHOR, PAUL HOBBS PAUL HOBBS PORTFOLIO, MEGAN BACCITICH PAUL HOBBS WINERY, KIM BETO SOUTHERN WINE & SPIRITS, DAMON ORNOWSKI MS VIN DIVINO
2008 Chardonnay, Ritchie Vineyard, Russian River Valley 2008 Chardonnay, Cuvee Agustina, Richard Dinner Vineyard, Sonoma Mountain, Paul Hobbs Wines 2008 Pinot Noir, Hyde Vineyard, Carneros, Napa Valley 2008 Pinot Noir, Cuvee Agustina, Lindsay Estate Vineyard, Russian River Valley, Paul Hobbs Wines 2007 Cabernet Sauvignon, Beckstoffer To Kalon Vineyard, Oakville, Napa Valley, Paul Hobbs Wines 2005 Cabernet Sauvignon, Beckstoffer To Kalon Vineyard, Oakville, Napa Valley, Paul Hobbs Wines 2008 Bramare Malbec, Rebon Vineyard, Mendoza, Viña Cobos 2007 Bramare Malbec, Marchiori Vineyard, Mendoza, Viña Cobos 2007 Cobos Malbec, Marchiori Vineyard, Mendoza, Viña Cobos 2006 Cobos Nico, Mendoza, Viña Cobos
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FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
ESPW - Entertaining Sports Personalities & Their Wines What do the PGA, NFL, NHL, MLB, NASCAR and Formula One have to do with wine, besides consumption? We found a group of elite athletes and sports figures that are either currently or have been at the pinnacle of their profession and now have focused that same drive and passion to winemaking. Meet the Athletes behind the Wines that bear their name. A one of a kind seminar where you get to meet your favorite sports figures, drink wine with them and ask them questions. Not even a Season Ticket Holder gets this kind of access! They are household names and have worldwide recognition for excellence in their chosen sport. Trophies, Awards, Plaques and Museums honor this fabled group of individuals. A tremendously entertaining conversation with our Sports Idols as we taste the wines they make and talk about the choices which led them from playing professionally to making wine professionally. NFL Star Rick Mirrer and Race-car Driver Scott Pruett are part of the line-up. ON THE PANEL: MARK OLDMAN AUTHOR, CHRIS BLANCHARD MS KIMBERLY JONES SELECTIONS, RICK MIRER MIRROR WINES, SCOTT PRUETT PRUETT VINEYARDS
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Breakfast of Champs: Bubbles, Bacon N' Eggs With Master Sommelier Andrea Robinson This is not your typical Friday morning wine tasting. Caviar, Champagne and perhaps the most delectable flavors of Bacon that you have ever experienced have come together to make this a Breakfast of Champs. Awaken your senses with a start fit for royalty. We take the long respected combination of Sparkling wines and caviar to a whole new level by asking renowned Master Sommelier Andrea Robinson to combine flavor profiles which are sure to excite you. It cannot get much better than this.
ON THE PANEL: ANDREA ROBINSON MS TV HOST AND AUTHOR
NV Altemasi Riserva Graal, Trento DOC Talento
2006 Le Reve, Domaine Carneros
1999 Brut Late Disgorged, Iron Horse
1999 Carneros Cuvee, Gloria Ferrer
1999 Brut Vintage, Ayala
1998 Rose Reserve, Veuve Clicquot
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Insignia: An Interactive Lesson In Blending This is where you get to play winemaker for a day. Let your taste buds give you direction. You start with all the same components of Insignia, which are available to the Winemaker Ashley Hepworth and see if you can produce a wine that is equally compelling. We will give you the glasses, the graduated pipettes, the wine AND the formula and the rest is up to you. A very entertaining session on the subtle choices, which can help create an ordinary blend or an extraordinary powerhouse. The iconic wine from Joseph Phelps with the 2007 vintage garnering high praise from all the traditional and nontraditional media, Insignia is a brand trusted for quality and character. Yes, you will get to taste the Insignia as well. ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE, JOSEPH SPELLMAN MS JUSTIN VINEYARDS AND WINERY, ASHLEY HEPWORTH JOSEPH PHELPS VINEYARDS AND WINERY, ROBERT SMITH MS BELLAGIO
2007 Merlot, Oak Knoll District, Yountville Ranch
2007 Cabernet Sauvignon, Oak Knoll District, Yountville Ranch
2007 Cabernet Sauvignon, Sucol Ranch
2007 Cabernet Sauvignon, Stags Leap District, Barboza and Las Rocas Vineyards
2007 Cabernet Sauvignon, Rutherford Bench, Banca Dorada Vineyard
2007 Petit Verdot, St. Helena AVA, St. Helena Ranch
2007 Insignia, Joseph Phelps, Napa Valley
Your Blend
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Rhone Royalty: Château de Beaucastel With Fifth Generation Marc Perrin In 1321, under the reign of Pope John XXII, four barrels were brought from the papal cellar in Avignon to be filled with wine in Châteauneuf. Subsequently, the Popes increased their vineyard holdings in the region and the papal wine gained in fame. In 1909 Pierre Tramier bought the property and Beaucastel was then passed to his son-in-law, Pierre Perrin, a scientist who considerably increased the vineyard holding. His efforts were continued by Jacques Perrin until 1978...Today the torch is carried by Jean Pierre and François, sons of Jacques. But Marc, Pierre, Thomas and Matthieu, who represent the fifth generation, are ready to pursue this fabulous family history. It is our distinct honor and privilege, to have the scion of the Perrin family Marc Perrin lead a panel to review a broad multi-vintage selection of the incredible wines from Chateauneuf-du-Pape including the Hommage A Jacques Perrin. ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE, FRED DAME MS TREASURY WINE ESTATES, MARC PERRIN CHÂTEAU DE BEAUCASTEL, ANDREA ROBINSON MS TV HOST AND AUTHOR
2008 Blanc, Château de Beaucastel 2008 Vieilles Vignes, Château de Beaucastel 2009 Coudoulet, Château de Beaucastel 2008 Château de Beaucastel 2007 Château de Beaucastel 2006 Château de Beaucastel 2005 Château de Beaucastel 2001 Château de Beaucastel 2000 Château de Beaucastel 1989 Château de Beaucastel 1988 Château de Beaucastel 2001 Hommage A Jacques Perrin, Château de Beaucastel
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Jim Clendenen Presents - A Parallel Universe - Au Bon Climat & Domaine Ramonet Au Bon Climat's Jim Clendenen hosts a very unique event and one of the reasons why the opportunities available at the Fourth Annual Pebble Beach Food & Wine, are unrivaled anywhere. There are many tastings of high-end Chardonnay & Pinot Noir and there are even a few opportunities to sit in on a Burgundy tasting. The chance to sit down for a single event where some of the best in the country go side-by-side against a famed Burgundy is only available at a signature event. Au Bon Climat and Domaine Ramonet in aside-by-side comparison which celebrates the similarities and differences of winemaking excellence with a grape that produces arguably one of the most favorite wines of the world. ON THE PANEL: ANTHONY GIGLIO AUTHOR, JIM CLENDENEN AU BON CLIMAT, LARRY STONE MS EVENING LAND VINEYARDS, RAJAT PARR MICHAEL MINA GROUP
2007 Chardonnay Le Bon Climat, Clendenen Family Vineyards, Au Bon Climat Winery 2007 Chassagne-Montrachet, 1er Cru, Les Verges en Magnum 2006 Chardonnay Sierra Madre Vineyard, Au Bon Climat Winery 2006 Chassagne-Montrachet, 1er Cru, Les Verges en Magnum 2004 Chardonnay, Le Bon Climat, Clendenen Family Vineyards, Au Bon Climat Winery 2004 Chassagne-Montrachet, 1er Cru, La Boudriotte 2005 Pinot Noir La Bauge Au-dessus, Au Bon Climat Winery 2005 Chassagne Montrachet Premier Cru Clos Saint Jean 2002 Pinot Noir Knox Alexander, Au Bon Climat Winery 2002 Chassagne Montrachet Premier Cru Clos de La Boudriotte en Magnum
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Central Coast Bordeaux - A Vertical Tasting Of JUSTIN Isoceles JUSTIN Vineyards and Winery are known for combining Old World tradition with New World technique to make world class Bordeaux-style wines that reflect the unique soils and climate of the California Central Coast property. This is a rare opportunity to taste a vertical selection of some of the best wines of this style being produced in California. The Justin Isosceles wines have garnered high praise in all wine circles and have stood up admirably to the test of time. The best way to showcase the fine quality and age-worthiness of these amazing wines is to compare multiple vintages in a vertical tasting and that is exactly what Justin Baldwin, the Founder of JUSTIN brings to the Fourth Annual Pebble Beach Food & Wine. Justin Baldwin is a pioneer in producing this style of wine on the Central Coast and his efforts have been rewarded with past and present vintages earning 90+ points by the major wine trade publications. More encompassing recognition has come from awards such as the Grand Sweepstakes award winner, Best of class, Best of Region, the coveted Pichon Lalande trophy for "World's Best Blended Red Wine" and Wine Spectators Top 10 Wines of the World. ON THE PANEL: JON BONNE â&#x20AC;&#x201C; WINE EDITOR, SAN FRANCISCO CHRONICLE, FRED HALLOWAY JUSTIN VINEYARDS AND WINERY, JOSEPH SPELLMAN MS JUSTIN VINEYARDS AND WINERY, CHRIS BLANCHARD MS KIMBERLY JONES SELECTIONS
2008 Isosceles, JUSTIN Vineyards and Winery
2007 Isosceles, JUSTIN Vineyards and Winery
2005 Isosceles, JUSTIN Vineyards and Winery
2004 Isosceles, JUSTIN Vineyards and Winery
2003 Isosceles, JUSTIN Vineyards and Winery
2001 Isosceles, JUSTIN Vineyards and Winery
2000 Isosceles, JUSTIN Vineyards and Winery
1999 Isosceles, JUSTIN Vineyards and Winery
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Mark Oldman Presents: Pink without Blushing - The Allure Of Rosé Wines Passionate about helping wine enthusiasts jostle the jaded and slay the snooty, Mark Oldman is one of the country’s leading wine personalities. Mark’s new book, Oldman's Brave New World of Wine is the ultimate antidote for those craving new taste sensations. The book plots a course to pleasure, value, and adventure beyond wine’s usual suspects, focusing on that holy grail of wine lovers: insider wines of moderate cost and maximum appeal. Mark Oldman is here to help us “think pink” and reveal why rose is one of the hottest wine types on the market right now. Join him as he introduces us to eight irresistible pink picks from around the world and how best to pair them with food. He’ll also show us how to use his innovative “Rose Ruler” to appreciate rose’s wide range of colors.
ON THE PANEL: MARK OLDMAN AUTHOR
"R" Rose, Domaine Serene
2009 "Whispering Angel" Cotes de Provence Rose, Chateau D'Esclans
NV Brut Rose, Champagne Tarlant
2009 Vin de Pays de Mediterranee Cape Bleue, Jean-Luc Colombo
2009 Rose, Deep Sea, Sea Flower, Conway Family Wines
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Ribera del Duero - The Ultimate Spanish Reds A 66-meter mosaic of Bacchus, the god of wine, was recently unearthed at Baños de Valdearados. If it attracted the wine god thousands of years ago then the wine must be worth trying. The world has an ongoing love affair with all things Spanish from dark-eyed Senoritas to Castles, Flamenco, Beaches and the most superb wines. When the opportunity presents itself to visit one of the most fabulous wine producing regions of Spain on the shores of the Pacific instead of the Mediterranean, it is just too good to miss. Ribera del Duero provides a benchmark for quality in the Spanish wine category. With an extreme climate perfectly suited for quality grape growing, Ribera del Duero wines represent the pinnacle of Spanish winemaking and the ultimate expression of Spain’s most noble red grape: Tempranillo. ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE, LAURA MANIEC MS CORKBUZZ, KIM BETO SOUTHERN WINE & SPIRITS, APRIL CULLOM RIBERA DEL DUERO
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Montrachet - The Heart of Burgundy's Grand Cru Another spectacular showcase of the best of Burgundy. Montrachet is widely acknowledged as the most desirable of the Grand Cru Burgundies. It makes perfect sense that we focus on the best of the best for our Imperial level seminar. The power and aromatic persistence of these lofty wines demands worldwide respect in wine community. The terroir, in Burgundy, is the basis of everything in the wine world. In Burgundy, terroir is a broad concept which includes both natural and human factors. It was wine growers, sometimes aided by the work of monks, who discovered, identified and then developed the terroirs. The Montrachet family consists of grand five Grands Crus grown in the two villages of Puligny-Montrachet and Chassagne-Montrachet. These two share the Montrachet and B芒tard-Montrachet appellations. Chevalier and Bienvenues belong to Puligny, Criots belongs to Chassagne. These Grands Crus are the most southerly of the C么te-d'Or, and lie between Meursault in the north and Santenay in the south. ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE, CHRIS BLANCHARD MS KIMBERLY JONES SELECTIONS, LAURA MANIEC MS CORKBUZZ, LARRY STONE MS EVENING LAND VINEYARDS
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Termanthia - The Treasure of Toro Manuel Louzada the famed winemaker of Termanthia brings us the most prolific tasting of these highly prized wines. Each wine is the result of a collective harmony to achieve symphonic excellence. Toroâ&#x20AC;&#x2122;s timeless essence revealed by the winemakerâ&#x20AC;&#x2122;s craft, Termanthia is a handmade treasure. In a meticulous approach whose attention to detail evokes the world of Haute Couture, grapes are picked manually from the vines of a single parcel over 120 years old and then crushed by foot. Aged twice in new French oak barrels and neither fined nor filtered, Termanthia displays a mouth feel of velvet elegance with perfectly integrated tannins that point to its longevity and timeless appeal. The award winning Termanthia is the ultimate expression of the best of vineyard plots in Toro with vines that over 120 years old and at an altitude of 800 meters. The hyper-concentrated fruit produces considerable aromatic complexity and shows tremendous power on the palate with plenty of fleshy roundness ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE, KIM BETO SOUTHERN WINE & SPIRITS, ANDREA ROBINSON MS TV HOST AND AUTHOR, MANUEL LOUZADA NUMANTHIA,TERMANTHIA
2007 Numanthia
2006 Numanthia
2008 Termanthia
2007 Termanthia
2006 Termanthia
2003 Termanthia
2002 Termanthia
2000 Termanthia
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Secrets Of A Sommelier Blind Tasting Pinot Noir Love Pinot Noirs? Want to learn some insider secrets, which distinguish the good from the great? Secrets are hard to keep and we are more likely than most to spill them in this format. Due to incredible popularity of the Sommelier Series of seminars where guests get an opportunity to blind taste a specific wine varietal with stellar examples from around the world, we keep bringing it back. Taste seven true examples of Pinot Noirs and take notes while the panel of Master Sommeliers guides you through the telltale signs, which make one distinctly different from another. ON THE PANEL: JON BONNE WINE EDITOR, SAN FRANCISCO CHRONICLE, DAMON ORNOWSKI MS VIN DIVINO, EMILY WINES MS KIMPTON GROUP HOTELS AND RESTAURANTS, LARRY STONE MS EVENING LAND VINEYARDS, RAJAT PARR MICHAEL MINA GROUP, DUSTIN WILSON MS RN74
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MELT: Grilled Cheese & Great Wines With Laura Werlin For anyone who did not already know this, April is Grilled Cheese month. It is with great pleasure that we sneak this one in just under the wire. A seminar and taste of Grilled Cheese with the foremost expert and author on the subject. Taste the mouthwatering grilled cheese prepared with recipes from Laura Werlinâ&#x20AC;&#x2122;s latest book, Great Grilled Cheese, enjoy the wonderfully paired wines and take a stroll down memory lane with your favorite experience of this iconic comfort food. 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 pairings, how to store cheese and how to entertain and cook with cheese. Werlin's other books have all been recognized with prestigious honors including the James Beard award for The All American Cheese and Wine Book, the IACP Best American Cookbook award for The New American Cheese, and the World Gourmand Award for Best Cheese Book for her classic, Great Grilled Cheese. She is an active member of the American Cheese Society, where she served on the board for six years, and is a member of the James Beard Foundation, San Francisco Professional Food Society, and the International Association of Culinary Professionals. ON THE PANEL: LAURA WERLIN AUTHOR & CHEESE EXPERT
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The Bold & Beautiful Bordeaux: A Historical Retrospective Of Château Lagrange & Château D'Issan A vertical tasting of two of the great classified growths of Bordeaux: Chateau Lagrange (St. Julien) and Chateau d’Issan (Margaux), presented by winemaker Matthieu Bordes of Chateau Lagrange and proprietor Emmanuel Cruse of Chateau d’Issan, who have delved into their cellars to bring you 10 rare wines from these stunning properties. Highlights will include 2005, widely hailed as the vintage of the century; Lagrange 2000 “the most impressive Lagrange in a decade;” Lagrange 1990, one of Wine Spectator’s 10 Most Exciting Wines in the World in 1993; and Lagrange 1985, one of the great classic vintages of Bordeaux exhibiting gorgeous maturity at age 25. Chateau d’Issan, described by Parker as “one of the stars of Bordeaux,” will contribute, among other vintages, its glorious 2006, “one of the great wines of the appellation;”the sauve, aristocratic 2000; and the 1996, “a quintessential Margaux.” These wines will remind you why Bordeaux is the standard of excellence against which all the world’s great red wines are judged. ON THE PANEL: ANTHONY GIGLIO AUTHOR, EMMANUEL CRUSE CHATEAU D’ISSAN, MATTHIEU BORDES CHATEAU LAGRANGE ROBERT SMITH MS BELLAGIO, ROBIN KELLEY O’CONNOR HEAD OF WINE, AMERICAS, CHRISTIE’S
2005 Chateau d'Issan 2005 Chateau Lagrange 2003 Chateau d'Issan 2003 Chateau Lagrange 2000 Chateau d'Issan 2000 Chateau Lagrange 1995 Chateau d'Issan 1996 Chateau Lagrange 1985 Chateau d'Issan 1990 Chateau Lagrange
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Château Palmer - The Elegance Of Margaux A Grand Cru is a matter of origin in time as in space. The Château Palmer style is embedded in history and dedicated to the expression of its terroir. It is a style beyond fashion and trends. To experience its timelessness, there is no better way than to taste it. Again and again. Finesse and elegance, typical of the great wines of Margaux, are the permanent trademarks of Château Palmer, characterized by the softness and refinement of silk, the warmth of velvet, and the leather of noblesse. The unusual combination of grape varieties – as much Merlot as Cabernet Sauvignon and a small amount of Petit Verdot – gives Château Palmer a bouquet of extraordinary complexity, with fruit, flowers, and spice wrapped in a fleshy and generous structure. The subtle balance between aromatic richness and powerful yet always restrained tannins makes Palmer a wine of incomparable charm, even when very young. Its length leaves the persistent memory of a heady mix of sensations and emotions. This is a rare presentation of wines, from a name that requires no introduction. A retrospective of Palmer that goes back to ’59 and an illustration of the Alter Ego that follows in the footsteps. ON THE PANEL: RAY ISLE SR. WINE EDITOR, FOOD & WINE, BERNARD DE LAAGE DE MEUX CHÂTEAU PALMER, LARRY STONE MS EVENING LAND VINEYARDS, ROBIN KELLEY O’CONNOR HEAD OF WINE, AMERICAS, CHRISTIE’S
2008 Alter Ego 2005 Alter Ego 2000 Alter Ego 1998 Alter Ego 2008 Château Palmer 2005 Château Palmer 2000 Château Palmer 1998 Château Palmer 1990 Château Palmer 1959 Château Palmer
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Marcassin - Helen Turley's Masterpiece Wines With a waitlist for the mailing list reputed to be 5000 strong, the chances of getting a bottle of Marcassin from the vineyard in the next decade are remote at best. Most people would not even know How to get on the waitlist. Produced by one of the most influential winemakers in the business Marcassin is a hallmark wine of Helen Turley who has received critical acclaim for almost every wine she has ever touched. Having consulted on some of the best wineries in the country including Colgin, Bryant Family and Martinelli, Marcassin represents Helen’s own boutique winery. Helen’s winemaking philosophy is simple: great vineyards, meticulously farmed, limited yield, long hang time and natural yeast. We give you a rare opportunity to taste wines that are just plain hard to find but not quite as hard to find as the very elusive Helen Turley. ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE, KIM BETO SOUTHERN WINE & SPIRITS, CHRIS BLANCHARD MS KIMBERLY JONES SELECTIONS
2004 Three Sisters Vineyard
2004 Estate
2003 Three Sisters Vineyard
2003 Estate
2001 Three Sisters Vineyard
2001 Estate
1998 Three Sisters Vineyard
1998 Estate
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Secrets Of A Sommelier: Blind Tasting Cabernet Sauvignon We have now made a habit of revealing secrets. 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 revealedâ&#x20AC;Śtrench coat and slouch hat are optional. ON THE PANEL: JON BONNE WINE EDITOR, SAN FRANCISCO CHRONICLE, DAMON ORNOWSKI MS VIN DIVINO, EMILY WINES MS KIMPTON GROUP HOTELS AND RESTAURANTS, RAJAT PARR MICHAEL MINA GROUP, DUSTIN WILSON MS RN74
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FORTIFIED: 300 Years Of Port With Ramos Pinto An incredible tasting of rare wine, a once in a lifetime opportunity to taste three centuries of port is meant for a select few who have an appreciation for the finer things in life. Founded by Adriano Ramos Pinto in 1880, Ramos Pinot wines have long been a reference to quality. The exceptional wines are presented by Joﾃ｣o Nicolau de Almedia who joined the company in 1976, having together with Josﾃｩ Ramos Pinto Rosas carried out the project to select the five varieties recommended for the Douro region. In addition, he introduced and developed the mechanization of vertical vines in this same wineproducing region and developed the vinification of Port and still wine. On the Quintas do Bom Retiro dos Bons Ares he built two of the most modern vinification centers in the whole Douro region. ON THE PANEL: ANTHONY GIGLIO AUTHOR, JOﾃグ NICOLAU DE ALMEDIA RAMOS PINTO, FRED DAME MS TREASURY WINE ESTATES
2007 Ramos Pinto
2003 Ramos Pinto
1994 Ramos Pinto
1983 Ramos Pinto
1970 Ramos Pinto
1952 Ramos Pinto
1924 Ramos Pinto
1884 Ramos Pinto
1880 Ramos Pinto
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Ridge Vineyards: A Natural Expression Of California Zinfandel Zinfandel enthusiasts will call this a hallmark event for the weekend. We showcase two distinct and impeccable single vineyard wines that are widely accepted as the benchmark for all other Zinfandels around the country. The first Ridge Zinfandel was made in 1964, from a small nineteenth-century vineyard on Monte Bello ridge. Since this time, Ridge has championed singlevineyard winemaking, searching California for those rare vineyards where climate, soil, and varietal are ideally matched. Since the first vintage in 1966, Geyserville has displayed an unparalleled consistency of character with each subsequent offering. Farming the land as gently as possible is what allows Ridge to capture the uniquely distinctive character of Geyserville year after year. Just three years after the first Lytton Springs vintage in 1972, it was clear from the consistency of character and quality that this was one of those sites where soil, climate, and varietal were perfectly matched. The winery at Lytton Springs is essentially an aboveground cave whose walls are made from a simple mixture of clay from the vineyard, sand, and straw. ON THE PANEL: ERIC BAUGHER RIDGE VINEYARDS, DAN BUCKLER RIDGE VINEYARDS, JOSEPH SPELLMAN MS JUSTIN VINEYARDS AND WINERY, ROBERT SMITH MS BELLAGIO
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The Prestige Cuvée Champagnes of 1990 - A Champagne Extravaganza A dedicated tasting of a wine is an incredible experience. It shows depth, ageability, complexity and versatility of a winemaker’s art. A classic vintage is a happenstance of all the factors both human and divine that combine at a given moment at a given place to produce the magic that is Fine Wine. For Champagne that defining moment in recent history was the 1990 vintage. While all the great champagne houses make spectacular wines in every vintage year, the 1990 vintage was astonishingly luxurious. This highly coveted seminar brings together all the greatest names in Fine Champagne Prestige Cuvees in one incredible session of tasting pleasure. Celebrate a Sunday morning at Pebble Beach Food & Wine with Dom Perignon, Veuve Clicquot Grand Dame, Krug, Ruinart, Champagne Louis Roederer Cristal, Taittinger Comtes de Champagne and a few other gems. The Best Champagnes - The Best Year - The Best Venue. ON THE PANEL: BRUCE SCHOENFELD WINE EDITOR, TRAVEL + LEISURE, LARRY STONE MS EVENING LAND VINEYARDS, RAJAT PARR MICHAEL MINA GROUP, MARK JENSEN MARINUS RESTAURANT AT BERNARDUS LODGE
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Tasting the Stars The Champagne Experience Sunday Mornings during the Pebble Beach Food & Wine weekend mean Champagne Tastings. We will not disappoint all who have followed us through the years. It is an education with the benefits of taste. If only school treated learning this way! The luxurious taste of bubbles on the palate, the effervescence of a fine sparkling delicious wine is the perfect way to start your morning. When a now famous monk expressed a delight of the senses as "I am tasting the Stars", he could not have said it any better. We taste through a variety of sparkling wines from around the world to discuss similarities and differences of location, wine making style, methodology, tradition and blend. Not all sparkling wines are made equal and we will show you the differences that set them apart. Taste a California Sparkling wine next to a Champagne along with a Spanish Cava, an Italian Prosecco, a Cremant, a Portuguese Espumante, among a host of fantastic bubbles from around the world. If you love champagne, do not miss this fun and lively, dare we say 'bubbly' tasting. ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS, ANDREA ROBINSON MS TV HOST AND AUTHOR, DUSTIN WILSON MS RN74, ROBERT SMITH MS BELLAGIO
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Aging is mandatory...
...debility is optional! If you are over 40 and would like to have more energy, less fat, more strength and endurance, improved libido and sexual function, Age Management Institute Monterey can help. Our goal is to help you optimize your quality of life as you age. Our focus is on health and vitality not treating disease. Please contact us at info@amimonterey.com or visit us at AMIMonterey.com for more information on how to feel great and regain vitality!
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Dr. Hugh Wilson, age 53 AMI Monterey Director and patient
September 10-11, 2011 Join us for the most exciting and extensive celebration of California’s harvest!
MORE THAN 50 ACC L A I M E D C H E F S
MORE THAN 200 WINES, SPIRITS AND BEERS
M U LT L T I - P L AT AT I N U M S E L L I N G A RT I S T S L I V E I N CO N C E RT
F A M I LY L Y F R I E N D LY LY F U N
H A R VES T C A RMEL.COM
EDUCA TIONAL SEMINARS AT
CELEBRITY CHEF COOKING DEMOS
A Big Thank You to our 2010 Harvest: Farm-to-Table Sponsors
SAN FRANCISCO
S EE YOU IN 2011!
FOURTH ANNUAL PEBBLE BEACH FOOD & WINE
THE WINERIES Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Pebble Beach setting. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure.
Acacia Vineyard www.acaciavineyard.com
Set just two miles from San Francisco's San Pablo Bay, Acacia Vineyard is in the heart of Napa Valley's Carneros wine region. This premium winegrowing region enjoys the cooling influences of the Pacific Ocean and summer fog, making it an ideal growing area for Pinot Noir and Chardonnay.
Alpha Omega Winery www.aowinery.com
Alpha Omega is located in the heart of Napa Valley in the historical Rutherford appellation. Winemakers Jean Hoefliger and Michel Rolland combine their award winning techniques to handcraft elegant and approachable wines by blending the best of Old World and New World wine styles.
Alter Ego Wines www.chateau-palmer.com
Alter Ego was born with the 1998 vintage. It resulted from a new approach to selecting and blending devised to interpret the Château Palmer terroir differently without departing from the values that make the reputation of their wines – namely, finesse and elegance, aromatic richness, harmony and length.
Andrew Will Winery www.andrewwill.com
Andrew Will Winery was started in 1989 and is owned by Chris Camarda. The winery was launched out of a love for wine. Named after his son Will and nephew Andrew, Andrew Will has been a major contributor in putting Washington State on the map as a world-class wine-producing region.
Antica Terra Winery www.anticaterra.com
Antica Terra is an 11-acre vineyard nestled in Oregon’s Eola-Amity Hills. There is very little topsoil and the vines are planted directly in sandstone and alluvium. Maggie Harrison is the winemaker. In 2005, she left her position at Sine Qua Non to work with the fruit from this extraordinary site.
Arkenstone Vineyards www.arkenstone.com
High on Howell Mountain in the Napa Valley, Arkenstone ranch is home to 15 acres of organically farmed estate vineyards as well as state-of-the-art underground winery caves. Winemaker Sam Kaplan creates full, beautifully balanced and elegant estate wines here, including a Cabernet blend (Obsidian), Sauvignon Blanc and Syrah.
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Arrowood Vineyards & Winery www.arrowoodvineyards.com
Located on a hillside just outside the town of Glen Ellen, overlooking the Sonoma Valley, Richard and Alis Arrowood founded Arrowood Vineyards & Winery in 1986. For over two decades, Arrowood Winery has come to symbolize everything that's unique about Sonoma. Their wines are fiercely individualistic and impeccably balanced.
Au Bon Climat Winery www.aubonclimat.com
Founded in 1982, Au Bon Climat (which means “a well-exposed vineyard”) produces internationally recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California’s Santa Barbara County.
Azur Wines www.azurwines.com
Azur wines are the first wines in California precisely crafted in the classic Provençal-style. Winemaker Julien Fayard handcrafts a limited production dry Rosé, Sauvignon Blanc and a Proprietary Red Blend. Azur Wines have garnered the most prestigious reviews from Wine Spectator, SF Chronicle, Anthony Dias Blue to Food & Wine Magazine.
Barnett Vineyards www.barnettvineyards.com
Hal Barnett created this vineyard and winery in 1983 with the intent of producing hand crafted Cabernet Sauvignon wines. Barnett Vineyards produces Rattlesnake Hill Cabernet Sauvignons as well as Spring Mountain District Cabernet Sauvignons and Merlot.
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 Vineyards & 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.
Benziger Family Winery www.benziger.com
At Benziger, we’re about three things: family, great wine and healthy vineyards. For 30 years we’ve tended Sonoma County’s most distinctive vineyard sites using certified biodynamic, organic and sustainable farming methods; resulting in a portfolio of authentic wines.
Bergström Wines www.bergstromwines.com
Since 1999 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, in four distinct appellations within the Willamette Valley. Bergstrom Winery crafts small lots of artisan farmed world class wines.
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.
Bernardus Winery www.bernardus.com
Bernardus Winery is located along scenic Carmel Valley Road, in the heart of the village. Our Marinus Estate Bordeaux-style red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc.
Black Stallion Winery www.blackstallionwinery.com
Located on Napa Valley’s scenic Silverado Trail, this state-of-the-art winery was designed for small-lot winemaking to take advantage of Napa Valley’s array of vineyard micro-climates. Winemaker Elaine St. Clair focuses her 27+ years of winemaking expertise on blending this diversity into wines of depth and complexity, with exquisite results.
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.
Boekenoogen Vineyard and 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. 234
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Boisset Family Estate www.boissetfamilyestates.com
Boisset Family Estates is a collection of wineries in pre-eminent terroirs, from Burgundy to California. An ardent proponent of Biodynamic® viticulture, Boisset crafts fine wines with a terroir-focus. Each house in its family of wineries has a unique history, identity, and style, yet are united by a passion for quality.
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.
Bridlewood Winery www.bridlewoodwinery.com
Bridlewood Winery sits on a picturesque 105-acre estate on a high bench of ancient seabed, facing the Pacific breezes of the Santa Ynez Mountains to the south and the Purisima Hills and San Raphael Mountains to the north. The winemaker hand selects our grapes from California’s renowned appellations, and pours his passion into winemaking.
Brooks Winery www.brookswine.com
Brooks Winery seeks the natural balance in the vineyard and cellar, to show the true expression of terroir in their Riesling and Pinot Noir, both 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.
Brown Estate Vineyards www.brownestate.com
Brown Estate is one of the Napa Valley’s most well regarded private estate wineries. Our small family-owned property in the hills east of Rutherford has been our home for 30 years, and for 15 we have been producing specialty zinfandels plus small lots of cab sauv, chardonnay, and petite syrah.
Buccella Wines www.buccella.com
Buccella: Latin for “mouthful,” the fundamental inspiration for our wine. Our name evokes our wine’s big, bold concentrated layers that wrap your mouth with luxury. Our logo is a contemporary interpretation of the “tastevin,” the small silver tasting cup designed and used to hold the perfect mouthful.
CADE Winery www.cadewinery.com
CADE Winery is the latest project from PlumpJack Winery. Located in the heart of Howell Mountain, the CADE estate is a 54 acre, rocky, well-drained hillside, facing southwest at nearly 1,800 feet of elevation. With 21 acres (19 acres of Cabernet Sauvignon and 2 acres of Merlot), CADE will showcase the wines from this estate property.
Cain Vineyard & Winery www.cainfire.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.
Calistoga Ranch Winery 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 onsite vineyard invites guests to share in the Napa Valley winemaking process.
Cambria Estate www.cambriawines.com
Benchland is blessed with ancient, complex soils and produces wines that are supremely balanced and utterly profound. The Cambria Estate vineyard is located 17 miles from the Pacific Ocean in Santa Maria. It is a remarkable place for Pinot Noir, Chardonnay and Syrah.
Captûre Wines www.capturewines.com
Captûre Wines is an ultra-premium Bordeaux winegrowing estate situated 2,450 feet above Sonoma County’s Alexander Valley on Pine Mountain. Captûre‘s small-production wines are hand-crafted by May-Britt and Denis Malbec, formerly of Château Latour in Bordeaux.
Carmel Road 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.
Casa Lapostolle Wines www.casalapostolle.com
Chilean climate is perfect for wine 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. Casa Lapostolle has three different vineyards that produce Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Carmenere, and Syrah. 235
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Cavatappi Winery www.cavatappi.com
Cavatappi winery was established in 1985. Their main focus is Italian varities. They first planted at Red Willow the Nebbiolo in 1983 and Sangiovese shortly thereafter. Their total production about 750 – 1000 cases of wine that they make and about 2000 cases of wine that they buy and blend.
Chalk Hill Estate Vineyards & Winery www.chalkhill.com
Chalk Hill Estate is one of the most spellbinding wineries in the world. Hidden in the rugged foothills of the Mayacamas Mountain Range that divides Napa and Sonoma Counties, the winery offers extraordinary scenery, a sense of serenity and seclusion, cooling maritime breezes, and a providential climate for wine grapes.
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.
Champagne Dom Perignon 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 Perignon is always a vintage wine.
Champagne Krug www.krug.com
When Johann-Joseph Krug founded the Krug champagne house in 1843, his dream was to give his name to nothing less than exceptional champagne. To achieve this, he set himself a few rules, among which, first and foremost: never compromise on quality.
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.
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 Epernay.
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.
Champagne Salon www.champagne-salon.com
Champagne Salon produces only one wine: Cuvée S, a vintage blanc de blancs. Salon is the expression of a single terroir, the Côte des Blancs; a single village, Le Mesnil-sur-Oger; a single grape variety, Chardonnay; and always a single vintage.
Champagne Tarlant www.tarlant.com
Tarlant winegrowers are known as expert in Zero; unlike most Champagnes, it doesn't add dosage. Here comes Rosé Zero, the first ever created in Champagne. This natural and explosive pink Champagne will become the perfect match to your raw desires!
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 for body, balanced with onethird Chardonnay for elegance. It has a persistent sparkle and golden Champagne color.
Château d'Esclans www.chateaudesclans.com
Enchanted by the Provence which his father speaks of with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he hasn’t ceased to combine his talent and know how to these magical terriors, and has given a new dimension to Provence Rosé.
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. 236
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Château d’Yquem www.yquem.fr/
The infinite care and attention lavished on Château d’Yquem’s outstanding terroir, consolidated over the centuries by the Lur Saluces’ family, earned the estate the unique rank of Premier Cru Supérieur in the 1855 classification.
Château de Beaucastel www.beaucastel.com
Since 1321, the vineyards at Château de Beaucastel have been producing wine. The Perrin family inherited the vineyards in the early 20th century and today the torch is carried by Jean Pierre and François Perrin. They have been joined by their sons, Marc, Pierre, Thomas and Matthieu.
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 is equally committed to the gracious hospitality and high quality wines produced at the Estate.
Château Lagrange www.chateau-lagrange.com
Château Lagrange was known in the Middle Ages as the Noble House of Lagrange Montei. In 1824 the total production was 120 barrels (12 000 cases). In 1842, the count brought the annual production up to 300 barrels. This was a golden age for Lagrange, with the famous 1855 classification awarding, Third Classified Growth.
Château Palmer www.chateau-palmer.com
A grand cru is a matter of origin in time as in space. The Château Palmer style is embedded in history and dedicated to the expression of its terroir. It is a style beyond fashion and trends. To experience its timelessness, there is no better way than to taste it. Again and again.
Chateau St. Jean www.chateaustjean.com
Chateau St. Jean, with its gracious style, elegant architecture and inviting gardens and tasting rooms, is the quintessential Sonoma winery. Winemaker Margo Van Staaveren, who has celebrated more than 30 harvests at the winery, also produces “Cinq Cepages,“ Cabernet Sauvignon blended from five complementary varietals.
Chateau Ste. Michelle Wine Estates www.ste-michelle.com
Chateau Ste. Michelle is Washington State’s founding winery, with some of the oldest and most acclaimed vineyards in the Columbia Valley. The winery combines Old World winemaking tradition with New World innovation and is best known for its award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon.
Cherry Pie Wine www.vintagepointcellars.com
Another innovative offering from winemaker Jayson Woodbridge, Cherry Pie is a limited production, 100% Pinot Noir made from Stanly Ranch in Carneros. The label, reproduced from an original painting, captures the rich, mouthwatering goodness of a cherry pie and captures the taste profile of the wine perfectly.
Cheval de Andes www.chevaldeandes.com
Cheval de 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 Chateau d’Yquem, in what he calls a “blend of Argentine knowledge of terroir, and French expertise.”
Cloudy Bay Winery 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.
Col Solare www.colsolare.com
Col Solare is the partnership between two influential wine producers who are recognized leaders in their respective regions: Tuscany’s Marchesi Antinori and Washington State’s Chateau Ste. Michelle. Col Solare unites these two unique viticultural and winemaking cultures to produce an ultra-luxury Cabernet Sauvignon-based wine.
Columbia Crest www.columbiacrest.com
Founded in 1983, Columbia Crest has remained committed to delivering handcrafted, small-lot wines, as well as affordable, superior-quality everyday wines. In 2009, the winery reached a milestone when Wine Spectator named the 2005 Reserve Cabernet Sauvignon the No. 1 Wine in the World.
Coquerel Family Wine Estates www.coquerelwines.com
Proprietors Clay and Brenda Cockerell, along with winemaker Christine Barbe, produce award winning wines from their estate vineyard in Calistoga. The winery specializes in Sauvignon Blanc (Terroir Coquerel, La Petit Coquerel and late harvest La Douce Revanche) and recently added a Petit Syrah to round out the profile. 237
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Cypher Winery www.cypherwinery.com
Cypher is EVOLUTION. Cypher CONTINUES the madness of the “FREAKSHOW” wines: Heretic, Anarchy, Monarchy, Loco and Peasant. CYPHER is the new project between winemaker Christian Tietje and partner Susan Mahler. Cypher is the new edge … extreme vineyards, extreme wines.
Decoy www.decoywines.com
Duckhorn Wine Company has set the standard for American fine wine for over three decades. The Duckhorn Wine Company family includes Duckhorn Vineyards, Paraduxx, Goldeneye, Migration and Decoy, with a focus on optimal grape selection, innovative winemaking techniques and a premium barrel-aging program.
Dolce Winery www.dolcewine.com
Napa Valley’s Dolce Winery is the only winery in North America that is devoted solely to producing a single, late harvest Botrytisized wine.
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.
Domaine Ramonet
Without a doubt, the Ramonet domaine is one of the masters of Chassagne-Montrachet. Now that the reins have been passed on to Noel and Jean-Claude (Andre Ramonet's sons), the domaine's wines, always superb creations, are significantly finer in terms of quality consistency.
Domaine Serene Vineyards www.domaineserene.com
Ken and Grace Evenstad founded Domaine Serene in 1989 when they purchased 42 acres in Oregon’s Dundee Hills to produce ultra-premium Pinot Noir. Their wines have won many accolades and awards, including being The Best Oregon Pinot Noir by the Wall Street Journal, and outstanding Oregon producer by Robert Parker.
Donkey & Goat Winery www.adonkeyandogoat.com
Tracey and Jared Brandt craft Rhône varietal wines and a unique Chardonnay from vineyards in Anderson Valley, Mendocino Ridge, El Dorado and Chalone appellations. They trained in France using wild yeast, wood vats, and no filtration. Their wines can be found in fine restaurants and wine shops around the globe.
The Donum Estate www.thedonumestate.com
The Donum Estate comprises 120 acres of prime vineyard land located in the heart of the Carneros, the main focus of which is growing extraordinary Pinot Noir under both the Donum and Robert Stemmler labels.
Doubleback www.doubleback.com
Drew Bledsoe, Former NFL Quarterback, returned to his hometown roots to plant his estate vineyard, McQueen in the Walla Walla Valley and establish his wine brand Doubleback in 2007. It had been a longtime aspiration for Drew to combine his passion for fine wine and his love of the Walla Walla Valley to create a premium experience.
Duckhorn Wine Company www.duckhorn.com
Duckhorn Wine Company has set the standard for American fine wine. The Duckhorn family includes Duckhorn Vineyards, Paraduxx, Goldeneye, Migration and Decoy. Focused on optimal grape selection, innovative winemaking techniques and a premium barrel-aging program, Duckhorn is founded on commitment to quality.
Educated Guess Wine www.rootsrundeep.com/educated_guess.html
Educated Guess is crafted at Roots Run Deep Winery which was founded in 2005 with the promise of producing unparalleled wines from the Napa Valley at reasonable prices. The winery sources grapes from the best producers in Oak Knoll, Yountville, St. Helena, Mount Veeder, Carneros and Rutherford.
EnRoute Winery www.enroutewinery.com
EnRoute was established in the Russian River Valley in 2007 by the partners of Napa Valley’s Far Niente winery. Devoted to producing Russian River Valley Pinot Noir, EnRoute introduced its first wine, “Les Pommiers,” in May 2009. Les Pommiers is named for the apple orchards that once flourished in the region.
Estancia www.estanciaestates.com
Estancia, Spanish for “estate,” emphasizes our conviction that the best wines capture the essence of their place of origin. At Estancia, we control the entire process from our experimental vineyard blocks to the hands-on craftsmanship and aging that results in wines of consistent and superior quality. 238
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Etude Wines www.etudewines.com
Etude Wines is the vision of founder Tony Soter. His goal was to make wines that would satisfy discerning consumers of California wine while deepening his understanding of the winemaker’s craft and the creative process. That commitment is exemplified by current Winemaker and General Manager, Jon Priest.
Evening Land www.eveninglandvineyards.com
Dedicated to capturing the dramatic and surprising narrative of classic Burgundian varietals. Organically farmed vineyard sites in Burgundy, the Willamette Valley, the Sonoma Coast and Santa Rita Hills are selected to produce Pinot Noirs and Chardonnays of energy, elegance and artisanal craft.
Far Niente 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.
Figge Cellars www.figgecellars.com
Figge Cellars is a boutique winery committed to making single vineyard designated wines from various appellations in Monterey County, California. Figge handcrafts five wines and 2,500 cases each season. Chardonnay, Pinot Noir, and Syrah.
Francis Ford Coppola Winery www.francisfordcoppolawinery.com
The newly renovated Francis Ford Coppola Winery is the latest venture from Francis Ford Coppola – a winery resort located in the heart of Alexander Valley, featuring a wine tasting bar, two restaurants, swimming pools, movie memorabilia, a performing arts pavilion, a park area and game tables and bocce courts.
Franciscan www.franciscan.com
Franciscan’s output of legendary wines began with the its 1975 Cabernet Sauvignon, by Justin Meyer. This release established the Franciscan style based on making wine in small lots, then blending them together to achieve the greatest expression.
Frank Family Vineyards www.frankfamilyvineyards.com
Founded in 1992 by Disney executive Rich Frank and Connie Frank, Frank Family Vineyards in Calistoga has a loyal following due to its hospitable tasting room and Winemaker Todd Graff’s “blockbuster” Cabernet Sauvignon (including the coveted Rutherford Reserve and Winston Hill), Chardonnay, Zinfandel, Pinot Noir and sparkling wines.
Freemark Abbey www.freemarkabbey.com
One of the first 16 wineries in the Napa Valley, Freemark Abbey possesses a long history that is deeply entwined with the region’s ascendancy to fame. Freemark Abbey was the only winery invited to present both red and white wines in the 1976 Paris Tasting, the event which put Napa on the map.
Galante Vineyards & Winery 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.
Gargiulo Vineyards www.gargiulovineyards.com
Gargiulo Vineyards is a family winery committed to handcrafting exceptional wines from two Oakville estate vineyards, Money Road Ranch and 575 OVX. Gargiulo wines represent the culmination of years of research, responsible farming, rigorous selection and a winemaking philosophy dedicated to a vivid expression of these vineyards.
Garnet Wines
A Garnet Pinot Noir has been produced every year since 1983 and sets the highest standard for both style and value. Garnet is produced by Silverado Winegrowers, a respected grape grower in California for over 25 years, farming cool climate Pinot Noir vineyards Carneros, Sonoma Coast and Monterey.
Gemstone www.gemstonewine.com
A 1,300 case production family owned estate winery located in the Yountville appellation. Winemaker: Philippe Melka. Wines: Gemstone Estate Cabernet Sauvignon (500 cases), Facets of Gemstone Estate Red Blend (700 cases) and Facets of Gemstone Chardonnay (60).
Geyser Peak www.geyserpeakwinery.com
Founded in 1880 by Augustus Quitzow, Geyser Peak winery has had a long history of pioneering innovation in winemaking. Geyser Peak has been at the forefront of quality wine production and has been named “Winery of the Year” by Wine & Spirits magazine an unprecedented nine times since 1993. 239
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Gioia Wine Corp. www.gioiawine.com
The inspiration for GIOIA was born from the joy my son Tyler has always brought to my life. Our wines have been blended with love, passion and attention to detail, resulting in beautifully fragrant, rich color and intense flavor in your glass. We invite you to enjoy the GIOIA.
Gloria Ferrer Winery www.gloriaferrer.com
Gloria Ferrer Caves & Vineyards is the gateway to Sonoma Wine Country, located 40 miles north of San Francisco. The winery cultivates 385 acres in Sonoma Carneros and produces a range of sparkling and still wines. Join us at the winery as we celebrate 25 years of winegrowing and winemaking history.
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 the Goldeneye was simple: to craft a distinctive California Pinot Noir of equal stature to the acclaimed Duckhorn Merlot.
Goose Ridge Vineyard & Estate Winery www.gooseridge.com
Goose Ridge is a family-owned and operated winery located in Washington’s famed Columbia Valley. The Monson family has been farming the Columbia Valley for over four decades and, along with veteran winemaker Kendall Mix, are dedicated to limited production, hand-crafted wine and meticulous vineyard practices.
Grgich Hills www.grgich.com
Grgich Hills Estate, located in the heart of Napa Valley, is family owned and operated and practices the art of winemaking by crafting food-friendly wines known for their consistency, quality, and longevity. Great wines start in the vineyard, which is why our estate vineyards are certified organic and Biodynamic.
Grieve Family Winery www.grievewinery.com
Grieve Family Winery produces less than 800 cases annually of our primary varietal, sauvignon blanc, from our estate vineyard in Lovall Valley. Along with artisan winemaker Michael Terrien, we believe Lovall Valley (located within the Napa Valley AVA) is the ideal place to grow and make America’s finest sauvignon blanc.
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.
Hahn Family Wines www.hahnestates.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.
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 extract the quintessence of Napa Valley Cabernet Sauvignon.
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.
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.
Heitz Wine Cellars www.heitzcellars.com
Celebrating 50 Years. For a half century, the Heitz family has produced a dazzling portfolio of wines, highlighted by their internationally acclaimed vineyard-designated Cabernets. The second generation continues to burnish that reputation, producing wines that are unsurpassed in quality and consistency.
Heller Estate Organic Vineyard 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. 240
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Hestan Vineyards www.hestan.com
Hestan Vineyards is a 52-acre vineyard located on Napa Valley’s eastern slopes. Individually farmed blocks planted to Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec blanket rolling hills. Hestan produces wines under three labels: Hestan Vineyards, Meyer Vineyard, and Stephanie.
Hidden Ridge Vineyard www.hiddenridgevineyard.com
Founded by Lynn Hofacket & Casidy Ward, Hidden Ridge is an extreme Mountain Terrain Vineyard located on the west side of Spring Mountain; in the heart of the Mayacamas Mountains, just inside Sonoma County. 100% Cabernet planted on 55 acres in 21 blocks with elevations ranging from 900 to 1700 feet and as steep as 55%.
Inception Wines www.inceptionwines.com
Inception Wines is honored to return back to PBF&W. We are just over a year in business-- but our roster of fine dining establishments in L.A. and Beverly Hills are clearly a testimonial to the quality and value that we offer in our Pinots and Chardonnay. We are looking forward to pouring for you!
J. Lohr www.jlohr.com
Founded in 1972, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate vineyards in Monterey County, Paso Robles and Napa Valley. From this world-class palette of fruit, J. Lohr produces three tiers of award-winning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series.
Jeff Gordon Cellars www.jeffgordonwines.com
Jeff Gordon Collection Wine is produced by Jeff Gordon Cellars in Calistoga, California, by winemaker August “Joe” Briggs, one of the nation’s foremost makers of quality, refined wines. Limited in production to highlight quality and character, the collection is designed to be enjoyed by those who treasure life’s exceptional pleasures.
Jermann Winery www.empson.com
Hailed as one of the best white wine producers in Italy, the Jermann estate is comprised of 272 acres, 198 acres of which are under vine, within the Collio zone. The winery has seen impressive developments starting in 1991 including new vineyards & state of the art winery in Ruttaris.
Joel Gott Wines www.gottwines.com
For the past 14 years, Joel Gott Wines has been geared toward blowing people away with what’s in the bottle. Joel is no stranger to the world of wine and food, having created Gott’s Roadside with his brother Duncan Gott.
John Anthony Wines www.javwine.com
In 1997 John Anthony Truchard began leasing and managing vineyard property with the goal of one day producing a small quantity of high end wines to share with friends and family. Fortunately his wife Michele shared his passion and in 2003 they crushed their first vintage of Cabernet and Syrah, adding Sauvignon Blanc the following year.
Jordan Vineyard and Winery www.jordanwinery.com
Since 1976, the Jordan family has been heralded for its elegant wines, culinary excellence and gracious hospitality. Today, second-generation vintner John Jordan continues to build upon the legacy of his parents, preserving the timeless winemaking qualities of balance, finesse and food affinity. For more information, visit jordanwinery.com.
Joseph Carr Wines www.josephcarrwine.com
In France, Carr would be known as a ‘negociant’ or one who employs growers, coopers and artists to create boutique wines at an affordable price. Carr has one mantra, “world class wine should be elegant yet affordable.” Great vineyard sources in Howell Mt., Rutherford Bench, Pritchard Hill, Diamond Mt., Carneros and Sonoma Coast.
Joseph Phelps Vineyards www.josephphelps.com
Joseph Phelps Vineyards is a family-owned Napa Valley winery committed to crafting world class, estate grown wines. Founded in 1973 by Joe Phelps, the winery is best known for its flagship blend of red Bordeaux varietals, Insignia. Awarded Wine Spectator’s “Wine of the Year” in 2005.
Joullian Vineyards www.joullian.com
Joullian Vineyards was founded in 1982 by the Joullian and Sias families of Oklahoma City, Oklahoma, with the goal of producing estate-crafted wines with the complexity, finesse and ageability characteristic of the finest wines of the world.
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. 241
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Kathryn Kennedy Winery www.kathrynkennedywinery.com
The 100% Cabernet Sauvignon being poured today stands out as one of two or three most monumental vintages ever made during the 40-year history of this world class estate. Pursuing the standards of quality set forth by the late Kathryn Kennedy, her son Marty Mathis is proud to offer for you the latest in a line of great Cabernets.
Kendall-Jackson www.kj.com
One of the "truths" we live by here at the winery is that outstanding wines can only be made from exceptional fruit. Our Kendall-Jackson Estate Vineyards are found atop cool coastal mountains, rocky ridge tops and rolling hillsides, places where the climate, soil and vine come together to create remarkable grapes.
Kim Crawford www.kimcrawfordwines.co.nz
Kim Crawford Wines combines a passion for winemaking excellence with a vision for exploring new boundaries. Always embracing wine’s most expressive flavors, the winemaking style is simple yet the natural flavors of the grape flow through to the final product, creating distinct New Zealand wines that captivate the senses.
Kristine Ashe Vineyards www.kristineashevineyards.com
Kristine Ashe Vineyard’s Entre Nous collection is from our Oakville estate in Napa Valley. Entre Nous derives its strength and soul from the bonds “Between Us”…uniting not only those who create the wine, but also those who share it with us.
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 with as little manipulation as possible. Small basket pressed, unfiltered and unrefined wine made with 100% soul!
Kuleto Estate www.kuletoestate.com
Founded in 1992 and located on the Eastern edge of the Napa Valley overlooking Lake Hennessey, this extraordinary mountaintop estate features 82 individual vineyard blocks, three distinctive soil types, and a range of elevations and exposures. Kuleto Estate produces a small portfolio of exceptional estate-grown wines.
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.
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, with appropriate soils. At Kutch, wines are allowed to express all of the natural greatness of their vineyard origins.
La Crema www.lacrema.com
Since 1979, La Crema has long been known as a pioneer in a cool-climate artisan winemaking. From our home in Russian River Valley we have explored and developed California’s finest coastal regions, uncovering vineyards where cooling coastal wind and fog allow the grapes to ripen slowly, delivering complex aromas and flavors.
La Fenêtre Wines www.lafenetrewines.com
Founded in 2005, La Fenêtre produces food friendly wines by incorporating Old World techniques and a terroir-driven approach to grapes grown in California’s Central Coast. Founder and winemaker Joshua Klapper sources fruit from some of the region’s most acclaimed vineyards allowed to shine through minimal winery intervention.
La Marca www.lamarca.it
La Marca winery joins tradition and innovation, ensuring the highest quality product. In 2007, the winery was awarded a “Top 100 wines of the Year” by Wine Spectator. With its quality, iconic name, and contemporary package, La Marca offers consumers a vibrant alternative and fresh tasting at a reasonable price.
Ladera Vineyards 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.
Lail Vineyards www.lailvineyards.com
Lail Vineyards traces its Napa Valley roots back five generations to the founding of Inglenook in 1879 by Captain Gustav Niebaum, great grand-uncle of Robin Daniel Lail. The venture carries forward the stories and patina of over 130 years of winemaking into the 21st Century. 242
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Layer Cake Wines www.layercakewine.com
Jayson Woodbridge’s grandfather gave him his first glass of wine and told Jayson wine was like his grandmother’s layer cake – layers of flavors, aromatics and textures that were made from the layers of soils under the vine. The mission is to make wine that is stunningly good, yet very affordable.
Lincourt Vineyards www.lincourtwines.com
Lincourt Winery began when owner Bill Foley fell in love with the rugged coastline, picturesque towns and camouflaged hills of Santa Barbara County and founded his own winery. Named for his two daughters, Lindsay and Courtney, the wines express the elegant complexity of estate vineyards in the Santa Rita Hills.
Lockwood Vineyard www.lockwood-wine.com
Lockwood Vineyard is a 100% estate winery. A wide range of wines are made by winemaker Larry Gomez, all exclusively from winegrapes grown on their 1,850-acre estate Monterey County vineyard.
Louis M. Martini www.louismartini.com
Louis M. Martini is dedicated to producing rich and distinctive Cabernets from the most prestigious vineyards in Napa Valley and Sonoma County. Third-generation winemaker Michael Martini strives to craft rich, distinctive Cabernet Sauvignons that reflect the terroir and capture the essence of the prestigious vineyards.
Luna Vineyards www.lunavineyards.com
Founded in 1995 by industry veterans Mike Moone and George Vare, Luna Vineyards is a Napa Valley boutique winery. Originally specializing in the Italian varietals Pinot Grigio and Sangiovese (the principle grape in Tuscany), Luna is now also well respected for its high-end Merlot & Cabernet Sauvignon.
MacMurray Ranch www.macmurrayranch.com
MacMurray Ranch is a producer of Pinot Noir and Chardonnay whose passion is inspired by the Ranch’s unique sense of place. Located in the heart of the Russian River Valley, the original homestead at MacMurray Ranch was settled over 150 years ago by the Porter family.
Maggy Hawk Vineyard
Maggy Hawk vineyard produces block-designated Pinot Noir from one of the last vineyards before the final stand of redwoods just before you reach the Pacific. The beautiful wines are modeled on the concept of Burgundy, with the perceived subtle differences of flavor derived from different exposures, facings, slopes and clonal selections.
Marcassin
Marcassin is so small that the wines have actually been made at the Martinelli winery in Russian River Valley. Located on the Sonoma Coast, the Marcassin vineyard is planted to 50/50 Chardonnay and Pinot Noir and is about 10 acres in size. Some fruit is sourced from other neighboring vineyards.
Massimo Prestige Vineyards
Massimo literally means “big”—and these vineyard-driven fine wines deliver on that promise with authenticity, complexity and, above all, big-time flavor. The wines are monumentally rich and flavorful, showcasing grape varieties poised at the forefront of discovery from prestige vineyards located in the world’s most sought-after wine regions.
McIntyre Vineyard 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.
Merryvale Vineyards www.merryvale.com
Merryvale Vineyards is a family-owned Napa Valley Winery dedicated to passionate winemaking and the fine art of living well. Merryvale is world renowned for rich, powerful Cabernet Sauvignons and Chardonnays and the iconic Bordeaux-style red blend, Profile.
Meteor Vineyard www.meteorvineyard.com
Meteor Vineyard is an exciting new winery in Napa Valley which captures the incredible potential and complexity of the best wines of Napa Valley while retaining a restrained and elegant old world approach.
Migration Wines www.migrationwines.com
Duckhorn Wine Company has set the standard for American fine wine for over three decades. The Duckhorn Wine Company family includes Duckhorn Vineyards, Paraduxx, Goldeneye, Migration and Decoy.
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Miner Family Winery www.minerwines.com
Situated along the scenic Silverado Trail in Napa Valley’s renowned Oakville appellation, Miner was founded in 1998 by husband and wife team Dave and Emily Miner. Winemaker Gary Brookman has been at the helm for over a decade crafting stylistically pure and balanced wines.
Mirror www.mirrorwine.com
Mirror Wine is a project owned and operated by Rick Mirer and Rob Lawson. Our vision to create premium wines “mirror” one another and our cabernet vineyards do as well. Fruit from St. Helena and Oakville make up the Cabernet blend which is crafted to over-deliver at every stage.
Moët & Chandon www.moet.com
In 1743, Claude Moët, who had been a wine trader in Epernay, founded the Maison Moët. His grandson, Jean Rémy Moët, then transformed this trading company into the world's leading luxury brand which has been the veritable embodiment, around the world, of the genius of champagne.
Morgan Winery www.morganwinery.com
Founded in 1982, 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 certified organic Double L Vineyard and select vineyards in the Santa Lucia Highlands and Northern Monterey appellations.
Morlet Family Vinyard www.morletwine.com
In St. Helena, the heart of the Napa Valley, Luc and Jodie Morlet hand-craft their vineyard designated wines and unique cuvees from the surrounding Napa Valley and from Sonoma County. Meticulously farmed vineyards and lowintervention winemaking techniques produce powerful yet refined wines.
Newton 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 the naturally fermented, unfiltered wines handcrafted with estate-grown fruit from Spring Mountain and Carneros.
Nickel & Nickel Vineyard 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.
Northstar www.northstarwinery.com
Blending New World fruit with an Old World winemaking style, influenced by Bordeaux's right bank, Northstar winemaker David "Merf" Merfeld aims to create Merlots that are considered among the world's best, sourcing from one of the top regions for the varietal: Washington State.
Numanthia Wines www.numanthia.com
Bodega Numathia was founded in 1998. The estate is located in Valdefinjas, a small village of Toro in Northwest Spain. The region has been associated with winemaking since the Roman Era. Grapes are grown from low-yielding old vines which are up to 140 years old.
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.
Oh Wines www.ottercovewines.com
We only produce reserve quality Pinot Noirs under the Oh label. There are two Pinot Noirs, one from the Anderson Valley and the other from Santa Lucia Highlands. Age worthy classic Pinots. Shows complexity, depth, and elegance. Come have a taste. Cheers!
Oakville Ranch Vineyards www.oakvilleranch.com
“Located on a sloping plateau that rises to 1,400 feet above the Silverado Trail on the Napa Valley’s East side, Oakville Ranch was one of the Oakville appellation’s pioneering vineyards. Meticulously tended vineyards produce wines that are a richly layered expression of location, soil, structure, and heritage.”
Orin Swift Cellars www.orinswift.com
Orin Swift Cellars is Dave Phinney’s realization of a dream that began while studying abroad in Florence, Italy. Dave started Orin Swift Cellars on his own with a couple of tons of fruit in 1999. It has grown to include Dave’s innovative labels and blends Veladora, Abstract, Palermo, Papillon, Mercury Head, and now Department 66. 244
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Outpost Wines www.outpostwines.com
Capturing the essence of the land’s rugged terrain, Outpost creates world-class Zinfandel, Grenache, Cabernet Sauvignon and Petite Syrah from our own hand-cultivated, organically farmed 42 acre estate vineyards.
Page Wine Cellars www.pagewinecellars.com
Inspired by the idea of creating distinctive wine, Page Cellars gathers together premium Napa Valley grapes to produce our wine in the grand Bordeaux tradition.
Papapietro Perry Winery www.papapietro-perry.com
Papapietro Perry Winery grew from a hobby to a business in 1998 because of a passion for Pinot Noir. That passion continues today for Ben Papapietro and Bruce Perry as they strive to continually produce Pinot Noir that exemplifies the flavors and characteristics of both the grape and the terrior.
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 an expression of the vineyard we’ve been farming for 29 years.
Paraduxx Wines 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.
Paraiso Vineyards www.paraisovineyards.com
The vineyards, with their varying soils, elevation, and microclimates, produce grapes uniquely expressive of their site. Taken together, they offer the winemaker a painter’s palette of complex, flavorful hues from which to choose.
Parsonage Village Vineyards 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.
Paul Hobbs Wines www.paulhobbswinery.com
We have built our portfolio from the ground up on a foundation of strong, collaborative relationships with the growers of some of Napa and Sonoma’s most compelling and historical properties.
Pax Mahle Wines LLC
Wind Gap Wines is the latest project by Pam & Pax Mahle. We have combed the state to gather a collection of the most exciting vineyards that are producing the grapes we love. The wines are honest, authentic and compelling while each being influenced by one wind gap or another.
Penfolds Wine www.penfolds.com.au
Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine.
Perrin & Fils Wine www.perrin-et-fils.com
The Perrin family of Château de Beaucastel has set out to explore the rich and varied terroirs of the Southern Rhône Valley, gradually acquiring vineyards in the Vinsobres, Gigondas, Carianne and Vacqueyras appellations. They farm organically and biodynamically and follow the same vinification practices employed at Beaucastel.
Pessagno Winery www.pessagnowines.com
Pessagno Winery is the result of Stephen Pessagno’s vision to produce limited quantities of exclusive luxury wines from single vineyards throughout Monterey and San Benito counties. In 1999, Stephen realized his vision, and has since applied his knowledge and expertise to produce extremely limited-edition wines of distinction.
Pisoni Vineyards www.pisonivineyards.com
Gary Pisoni exudes passion—for adventure, for family, for grape growing, for wine. He has managed to combine all of these by pouring his enthusiasm and energy into Pisoni Vineyards & Winery.
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Plumpjack Winery www.plumpjack.com
Nestled in the center of its 50 acre Estate Cabernet Sauvignon vineyard 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.
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.
Provenance Vineyards www.provenancevineyards.com
Provenance is a leader in the renaissance of Rutherford, Napa Valley's premier Cabernet Sauvignon appellation. We focus on Rutherford Cabernet Sauvignon, plus produce smaller amounts of Napa Valley Merlot and Rutherford Sauvignon Blanc.
Pruett Vineyard www.pruettvineyard.com
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.
Purple Cowboy Wines www.purplecowboy.com
From Paso Robles, California’s cowboy wine country, comes Purple Cowboy Tenacious Red, Knight Rider Merlot and Trail Boss Cabernet. Wines so dark and red, they’ll turn your teeth to purple. So the legend goes.
Ramos Pinto Wine www.ramospinto.pt
Founded in 1880 by brothers Adriano and Antonio, Ramos Pinto is still run today by their heirs, Joao Nicolau de Ameida and Jorge Rosas. Joao Nicolau de Almeida, the enologist has been responsible for conducting research which eventually designated five official native varietals recommended for the Duoro region.
Realm Cellars www.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 culled from some of the most distinctive Napa Valley vineyards.
Revolver Wine Company www.pagewinecellars.com
“THE STORY: It was from our humble beginning, a single barrel in 1997, that our severe passion for wine truly emerged. Page is hand-crafted out of our garage winery, where we feed our soul with music and live to share our wines, stories and laughter.”
Ribera del Duero www.drinkriberawine.com
Ribera del Duero provides quality in the Spanish wine category. With an extreme climate suited for quality grapegrowing, Ribera represents the pinnacle of Spanish winemaking and the ultimate expression of Spain’s noble red grape: Tempranillo. Today in Ribera there are more than 250 wineries producing world class wines.
Ridge Vineyards www.ridgewine.com
Since 1962, Ridge has championed single-vineyard winemaking, searching California for those rare sites where climate, soil, and varietal are ideally matched. Our aim is to guide the natural process; using traditional methods, we strive to produce exceptional wines from distinctive fruit.
River Ranch Vineyards www.riverranchvineyards.com
For years, River Ranch Chardonnay and Pinot Noir have graced the tables at 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.
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 Chardonnay.
Robert Mondavi Winery www.robertmondavi.com
Founded in 1966, the iconic Robert Mondavi Winery was the first major winery built in the Napa Valley. With the philosophy that great wines reflect their origins, Robert Mondavi Winery pursues the fullest expression of the terroir of its Napa Valley Vineyards producing wines that stand among the world’s finest. 246
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Roessler Cellars www.roesslercellars.com
Since its inception, Roessler Cellars has become one of the premiere producers of hand-crafted Pinot Noirs in the U.S., sourcing fruit from many of the finest coastal vineyards available from Santa Barbara, California, to Portland, Oregon.
Rombauer 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.
Rosati Family Winery www.rosatifamilywines.com
Rosati Family Winery’s 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.
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.
Round Pond Estate www.roundpond.com
Located in the acclaimed Rutherford region of Napa Valley, California, Round Pond is a family-owned and operated estate designed around our vineyards, gardens and orchards. The extraordinary limited production estate wines, olive oils, and vinegars reflect our family’s dedication to crafting the finest in wine and food.
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.
Sandhi Wines www.sandhiwines.com
Sandhi is a new wine being introduced by Rajat Parr and Charles Banks. Sandhi produces Pinot Noir and Chardonnay with a focus on select vineyards of Santa Barbara County. Sandhi signifies a union essential to the production of wine: the collaboration between man, earth and vine.
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.
Sequoia Grove Winery www.sequoiagrove.com
Sequoia Grove is a family owned, boutique Napa Valley winery located in the heart of Rutherford. Head Winemaker Michael Trujillo chooses from the very best palette of Napa Valley fruit sources to create Bordeaux-style wines of traditional character, structure and evoke a true sense of place.
Signorello Estate www.signorelloestate.com
Signorello Estate, specializing in hand-crafted Cabernet Sauvignon, honors the history of the land, traditions of oldworld winemaking and passion of its founder. Making wine for over 25 years with more than 50 acres of vineyards, Signorello Estate maintains its reputation as a producer of exceptional estate wines.
Silver Oak www.silveroak.com
For nearly 40 years the Duncan Family has been dedicated to producing only the finest Cabernet Sauvignon and crafting it in a style that is uniquely Silver Oak. Their Cabernet Sauvignon is sourced from the highest quality vineyards, aged exclusively in American oak and bottle aged.
Silvestri Vineyards www.silvestrivineyards.com
The inception of Silvestri Vineyards by Alan and Sandra Silvestri began in 1998. Located 15 miles East of the Pacific Ocean up Carmel Valley in the Central Coast Region. This location is the key element in the terroir of this unique site producing Chardonnay, Pinot Noir and Syrah.
Skipstone Ranch Vineyards www.skipstonewines.com
Renowned Winemaker Philippe Melka has made Skipstone his only project in the Alexander Valley and first collaboration with top Sonoma Winegrower Ulises Valdez. The certified organic and solar powered estate features olive groves, extensive culinary gardens and a stunning 30 acre amphitheater shaped vineyard. 247
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Solaia www.antinori.it
The sunny one' is a 10 hectare vineyard adjacent to Tignanello in the Mercatale Val di Pesa zone of Chianti Classico. The eponymous wine was released in 1978. Like Tignanello, fruit not used for the grand vin goes into Antinori's Chianti Classico Riserva, Tenute del Marchese and the IGT Villa Antinori.
Sonoma Coast Vineyards www.sonomacoastvineyards.com
SCV produces handcrafted wines that reflect the unique character of the extreme Sonoma Coast. Producing Pinot Noir, Chardonnay and Sauvignon Blanc under the direction of renowned winemaker Anthony Austin, SCV has helped pioneer this highly acclaimed region.
Spottswoode Estate Vineyard & Winery www.spottswoode.com
Spottswoode is a family-owned historic vineyard and winery in the Napa Valley renowned for its exception Cabernet Sauvignon and Sauvignon Blanc. Established in 1882, the property is distinguished by the Victorian home depicted on the label. Owner Mary Novak produced the first vintage of Cabernet in 1982.
Spring Mountain Vineyard www.springmountainvineyard.com
Spring Mountain Vineyard is a privately owned Napa Valley wine estate whose vineyards and ghost wineries date to the 1870s. A leader in creative organic farming methods, SMV is known for its distinctive, long-lived reds and Elivette, its signature wine.
Spring Valley www.springvalleyvineyard.com
For well over 100 years, the Corkrum-Derby family has been farming the land north of Walla Walla known as Spring Valley. Because of the land's extraordinary terroir, the wines from Spring Valley Vineyard are arguably the most unique produced in Washington State. All of Spring Valley's wines are 100% Estate grown and bottled.
Staglin Family Vineyard www.staglingamily.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.
Stags’ Leap Winery www.stagsleap.com
Stags’ Leap Winery’s 240-acre estate, including 90 acres of vineyards, is one of the California’s earliest wine estates, with the first vintage dating back to 1893. The portfolio boasts a reputation for Cabernet Sauvignon and Petite Syrah with the complete range of wines showing elegance, finesse and intensity.
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.
Stone Edge Farm Vineyards www.stoneedgefarm.com
We are a small winery located in Sonoma Valley dedicated to creating the finest wines from our holistically farmed, organic vineyards. Pairing wine with seasonal foods is the heart of our field-to-table explorations, and from our gardens we produce a select quantity of olive oil and heirloom vegetables, all grown and cultivated for flavor.
Stonestreet www.stonestreetwines.com
High above California's Alexander Valley stand the towering Mayacamas Mountains, home to Stonestreet's rugged Alexander Mountain Estate. This epic, untamed landscape is both challenging and rewarding when it comes to growing grapes.
Summer Dreams
Summer Dreams is a pure single vineyard Sauvignon Blanc from the St. Helena appellation in Napa Valley. Summer Dream is not filtered in anyway. Summer Dreams is named after Summer Radomski and was made and aged at Hundred Acre's underground winery known as the RING.
Swiftwater Cellars www.swiftwatercellars.com
Founded in 2007, the winery is the culmination of their family’s 30 year dedication to top quality agriculture and desire to offer visitors a rich experience. Their boutique collection of wines is sourced from select vineyards in the Pacific Northwest and tended to by acclaimed winemaker, Tony Rynders.
Talbott Vineyards www.talbottvineyards.com
Founded by the Talbott family a quarter century ago, Talbott Vineyards is dedicated to producing superior Burgundian style, 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. 248
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Tantara Winery www.tantarawinery.com
Since 1997, Tantara has been dedicated to producing the very finest Pinot Noir, Chardonnay, and Syrah. Located on the beautiful Bien Nacido Vineyard in Santa Maria Valley (Santa Barbara County), our wines are sourced from top Central Coast growers.
TastingRoom.com www.tastingroom.com
The Tasting Room is an online try-and-buy wine marketplace that brings the tasting room to your living room. We deliver 1.7 oz. “tastes” of premium wines in elegant wine samplers. Taste six wines from six wineries side-by-side and then buy full bottles of your favorites. TastingRoom.com.The Wine Country. Delivered.
Tenuta dell’Ornellaia www.ornellaia.com
Tenuta dell’Ornellaia’s production philosophy is based upon the belief that wines must be the faithful expression of the terroir that produces them. Our respect for the Estate’s unique territory guides all aspects of production: limited quantities to ensure maximum quality, attention to every detail, selective hand harvesting, microvinification and ageing.
Tenuta San Guido Sassicaia www.sassicaia.com
Sassicaia has an intense, concentrated and deep ruby color. The elegant aroma is complex with notes of red fruit. In the mouth it is rich and dense, yet harmonious and elegant. The wine has a distinctively long finish with significant organoleptic depth.
Termanthia www.numanthia.com
Toro’s timeless essence revealed by the winemaker’s craft, Termanthia is a handmade treasure. Aged twice in new French Oak Barrels and neither fined nor filtered, Termanthia displays a mouth feel of velvet elegance with perfectly integrated tannins that point to its longevity and timeless appeal.
Terrazas de los Andes Winery www.terrazasdelosandes.com
Poirier and Moët & Chandon decided to set up its first ever vineyards outside France. After decades of experimenting with sparkling wine production, in 1999, Moët Hennessy Wine Estates and Bodegas Chandon Argentina opened Terrazas de los Andes Winery.
Tignanello Estates www.antinori.it
This 47 hectare vineyard was acquired in 1900 and gives its name to Antinori's most famous wine. The Villa located at the heart of the property, Villa Tignanello was acquired by an Australian noble family in 2005. The vineyard lies at 1150–1312 feet above sea level, within the Santa Cristina estate.
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.
Trefethen Family Vineyards www.trefethen.com
After 40 years and three generations, the Trefethen family has stayed true to their vision of creating a classic wine estate by never purchasing outside grapes. They take extraordinary care of two sustainably farmed vineyards in the Oak Knoll District of Napa Valley, and craft wines that speak eloquently of their place.
Trinchero Family Estates www.tfewines.com
Wines bearing the Trinchero Napa Valley label are luxury class, single-vineyard wines from our Napa Valley estates. The Trinchero family has been making wine in the Napa Valley since 1948, and Trinchero Napa Valley serves to honor the legacy of founder Mario Trinchero.
Twomey Cellars www.twomeycellars.com
The Duncan Family founded Twomey Cellars in 1999 with the same philosophy as Silver Oak: create food-friendly wines that are deliciously drinkable upon release. At Twomey this philosophy is applied to creating a variety of single vineyard and handcrafted wines including Merlot, Pinot Noir and Sauvignon Blanc.
Ventana Vineyards www.ventanawines.com
Acres of pampered Estate Vines create delicious flavors in every bottle of award-winning wine. Chardonnay, Pinot Noir, Syrah, Sauvignon Blanc and many more varietals heighten the tasting experience. Top off with Le Mistral, an exquisite Rhone Style Blend of Grenache, Syrah and Alicante Bouschet.
Viña Cobos www.vinacobos.com
The wines of Viña Cobos are the result of a shared dream inspired by the passion of California winemaker Paul Hobbs and two Argentine winemaking partners. Andrea Marchiori and Luis Barraud come from a wine producing culture deeply rooted in European tradition. 249
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Vineyard 7 & 8 www.vineyard7and8.com
Vineyard 7 & 8 is a small family producing winery located at 2000 feet on the top of Spring Mountain. A journey that began in 1999 by the Steffens family with the intent on producing world-class wines that highlight the appellation.
Vineyard 29 www.vineyard29.com
Under the stewardship of Chuck and Anne McMinn since 2000, Vineyard 29 has become one of Napa Valley’s most elite Cabernet producers. We rely on unmatched vineyard sites and classic winemaking techniques to hand craft our Vineyard 29 Estate, Aida Estate and Cru wines.
Vision Cellars www.visioncellars.com
VISION CELLARS is a Passionate Boutique Award Winning Winery specializing in Pinot Noir without compromise. Established in 1995, the first release was the 1997 vintage. Our goal is to capture the essence of the Pinot Noir Grape.
Waterbrook www.waterbrook.com
Waterbrook Winery in the heart of Walla Walla, Washington is known for producing highly acclaimed wines that boast outstanding quality. Founded in 1984, it was the fourth established winery in Walla Walla and our name was chosen to complement the translation from Nez Perce Indian dialect for the name Walla Walla.
Wente Vineyards www.wentevineyards.com
Founded in 1883, Wente Vineyards is the country’s oldest continuously operated family-owned winery. Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations, featuring wine tasting, fine dining and championship golf.
William Hill Estate www.williamhillestate.com
For three decades, William Hill Estate has crafted distinctive, elegant Napa Valley wines, earning the Estate legendary status in the Napa Valley community. The 200-acre Estate, of which 140-acres are planted, curves between Silverado Trail and Atlas Peak Road, in the picturesque hills known as the Silverado Bench.
WindRacer Vineyards
WindRacer is a celebration of contrast. A journey through the Russian River and the Anderson Valley – revealing how two premier coastal California growing regions can influence the same varietal grape in very different ways, and how two different winemaking styles can shape and enhance these qualities in the character of the wine.
Wrath Wines www.wrathwines.com
Wrath wines represent a nexus of nature and an unbridled passion for winemaking. Wrath produces site-driven Pinot Noir, Chardonnay, Syrah, and Sauvignon Blanc from our estate vineyard and respected properties in the Santa Lucia Highlands.
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4:25 p.m. Iron Chef Michael Symon Cooking Demo April 10, 2010 The Inn at Spanish Bay, Pebble Beach, CA
Pebble Beach Food & Wine Flashback 251
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Visit Our Store
Call Us
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372 Sutter Street San Francisco CA 94108
877.685.4655 415.824.5995
www.mulhollandsf.com cs@mulhollandsf.com
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Albert Bunuan Cell: 831.595.9930 Leslie Pretorius Cell: 831.277.2384 Steve Woods Cell: 831.917.4462
visit our sstore tore at TThe he Cr Crossroads ossroads Shopping Shopping VVillage illage or shop online at www www.lulas.com www.lulas.co .lu as.coom to try our new gganache anache ssauce auce
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sstore tore hour hours:s: 244 Cr Cross oss Roads Bl Blvd. vd. factory fac tory tours tours by appointment appointment 244 M onday - SSaturday aturday 10-6 10-6 Monday CCarmel, ar mel , CCAA 93923 831.655.8527 call 83 1.655.8527
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Experience the rich heritage of historic Cannery Row from our unique vantage point overlooking the Monterey Bay National Marine Sanctuary and offering magniďŹ cent panoramic coastal views. t HVFTU SPPNT BOE TVJUFT t 5IF $ SFTUBVSBOU CBS XIFSF FWFSZ UBCMF PĂłFST BO PDFBO WJFX t )BQQZ )PVS .POEBZ UISV 5IVSTEBZ JO UIF $ CBS GSPN o Q N XJUI PĂł PVS TNBMM QMBUF NFOV ESBGU CFFS BOE IPVTF XJOF DIBNQBHOF t &OFSHJB 4QB 'JUOFTT $FOUFS 1PPM 8IJSMQPPM 7*1 ,JE T $MVC t 0WFS TR GU PG JOEPPS PVUEPPS NFFUJOH CBORVFU TQBDF GFBUVSJOH TQFDUBDVMBS WJFXT
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SPECIAL THANKS WITHOUT
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COASTAL LUXURY Ernesto Barraza MANAGEMENT Amanda Barwick ADVISORY BOARD: Austin Barwick Joe Barwick Ted Balestreri Cathy Barwick Kim Beto Elizabeth Bathora Burt Cutino Mark Beasley Fred Dame Toni Bernardi Michael Ginor Jeannine Bettencourt Sandy Guerin Sharon Blaine Thomas Keller Bradley Booth Maryann Leffel Marie Booth Denn LeVett James Bradley Michael Maloon Jim Brady Rajat Parr Pamela Brooks John Pelton Cassandra Bullock Joe Schoendorf Cheryl Burrell Frank Cantrell Toni Cantrell VOLUNTEER TJ Caparas COORDINATOR: Aracely Cardona Margo Daniels Shawn Casey Sophia Catanese Maresa Caunt VOLUNTEER Doona Choi CAPTAINS: Arcangelo Clarizo Donna Brusachetti Dolly Clemente Mike Bryant Kristen Conant Kevin Cole Karen Cowdrey Nancy Cox Michael Cueto Tim Daniels Rachel Curry Susan Elwood Mark Curry Chris Hallas Carl Daniels Nancy Lauck Anne David Erica Obrist Enid Denter Eric Phelps Yvonne Despard Lynn Sakasegawa Lauren Dixon Patrize Domingo Jimmy Douglas VOLUNTEERS: Jane Durant-Jones Felicia Afifi Ronnie Engelbeck Deb Aitchison Kristina Fertado Melanie Arellano Swe Fong Richard Aspillera Nick Fowler-Tuft Wynnie Au Mary Frazier Linda Avakian Atushi Fukui Betty Aynaga Melody Fuller Robert Babaian Bernie Gabriele Susie Balesteri
Peggy Giles Edward Guiza John Guzman Matthew Hassenpflug Kristin Heffner Anita Hendrickson Louise Hixson Sandra Hummer Sheila Iacobucci Lucila Jimenez Vikki Kallos-Boyle Karen Katz Machi Kayawaki-White Lynn Kayser Elisa Ketter Stephanie Khalife Phyllis Kimber Kevin Koechley Andrew Kohn Les Laky Mae Lamb Stephanie Lawrence Renee Lightcap Eric Liu Cathy Lorentzen Carla Marie Lota Eric Love Chloe Lovell Barbara Lucido Tobi Lytle Karla Maciel Rod MacKinlay Helen MacKinlay Mark Mares Judy Mayfield Gayla McAweeney Matthew McMaster Felicia Moncada Roger Moncada Anthony Moore Donna Morris Lynne Mounday Matthew Myers John Ortiz Amy Osborn Tom Osborn Monica Osuna Lynda Oswald
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Emily Phelps Tyler Reiner Jana Reitzell Terry Richardson Jay Roland Megen Sarpy Diane Seaton Adrienne Shimoda Adriana Sisfantes Cleveland Smith Bob Snyder Vivian Snyder Rhonda Stieglitz Dawn Struer Julian Su Jessica Suzner Kerri Symonds Ingrid Sywak Peter Tansill Virginia Tatarian PeterAnne Ushakoff Walt Ushakoff Donna Van Noy Paulette Walker Gloria Walker Doug Weaver Sandy Welsh Donald Whynott Sarah Williams-Fay Carolyn Yaeger Marion Yaeger Jana Yaxtheimer Hae Yeon Kang Fernando Yuan
CULINARY VOLUNTEERS: Mary Admcyk Sandra Allison Dan Andal Molly Austin Clint Backes Jessie Badley Paul Benhardt Carlo Beronio Ray Bishop Alexa Bowe
Kevin Butler Hugh Butler Steve Caserza Mei Cheng Lee Peter de Penthe Oâ&#x20AC;&#x2122;Kelly Lena Difasi Joh Dirks Anne Doucette Jeff Dubin Kristin Dutra Jesus Espinoza Paul Fields Dawn Fischer Michael Furness Rachelle Gionet Veronica Grijalva Martha Hamilton Simi Hansen Tammy Hart Elizabeth Hopkinson Aimee Iwatat Joel Jordan Brien Kuznicki Judy LaCara Kirk Larsen Kelsey Larson Clare Leaman Nathan Levy Samantha Lew Diane Maher Nichole Mayer Karen McCormick Walter Medina Kyong Min Michael Moran Minda Motta Humberto P. Huizar Theresa Pennino Dominique Pinmarta Katey Provo Christie Reenwall Les Reeves Christina Smiley Christopher Thompson Hillary Treece Laura Waite Genesis Wozniak Tim Zheng
So Romantic
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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 258
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