PROGRAM // 2009 by Taste Network

THE PIGS Magnalitsa “Wolly Pig” farmer: Kylan Hoover, Red Mountain Farms chef pairing: Chris Cosentino, Incanto The Mangalitsa (MON-ga-leet-sa) Wolly Pigs are a Hungarian breed, first produced in 1833. Mangalitsa genes give it very good marbling and the meat has more than double the marbling of average pork. Raising it properly ensures that it develops superior meat and fat. Since the end of World War II, the popular pig breeds, including the heritage breeds, have been bred leaner, faster maturing and more efficient.

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Gloucestershire Old Spot / Duroc farmer: Scott Boggs of Hudson Ranch chef pairing: Taylor Boetticher, Fatted Calf The Gloucestershire Old Spots Pig, or GOS, descended from a region in Gloucestershire, England. Recognized as the oldest pedigree spotted pig in the world, the GOS was once popular with small family farms, where they were raised on dairy by-products (such as whey) and orchard "drop fruit," giving these pigs the nicknames "cottage pig" and "orchard pig. A high-fat yieldswine, the GOS served as an important producer of flavorful meats, lard and bristle hair.

Cross of Yorkshire/Berkshire Breeds farmer: Paul Tarap of Christian Brothers chef pairing: Peter Pahk, Silverado Resort The Yorkshire breed was developed in Yorkshire, England, In 1830 the first Yorkshires were imported to the United States, The modern Yorkshire is muscular with a high proportion of lean meat. The cross breed results in a well-marbled pig with a nice proportion of lean meat. The Christian Brothers have a wonderful program and deserve attention moving forward in the heritage swine community.

Six-Spotted Berkshire farmer: Mark and Rita of Newman Farms chef pairing: Ryan Farr, Orson Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the English county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs and often have white on their legs, faces, and the tips or their tails.

The Tamworth “Tam or Sandy Back” farmer: Doug & Betty Metzger, Kansas Allan Benton, Benton Country Hams Originating in England, the breed name derives from the town of Tamworth in Staffordshire. The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork. The Tamworth displays a good disposition and enjoys the attention of humans and make fantastic pets. There remain fewer than 1,000 registrations of Tamworths in the United States. Doug and Betty Metzger of Seneca, Kansas have been raising these pigs since the 1950s,

a portion of the proceeds benefit the City of Napa Fire Explorer’s youth program, learn more...

CHEFS X5 PIGS X5 WINEMAKERS X5 a friendly competition for a cause... 1 Chris Cosentino Incanto ~ pig ~ Magnalitsa of Red Mountain Farms 2 Taylor Boetticher Fatted Calf ~ pig ~ Gloucestershire Old Spot / Duroc of Hudson Ranch 3 Peter Pahk Silverado Resort ~ pig ~ Yorkshire / Berkshire of Christian Brothers Ranch 4 Ryan Farr Orson ~ pig ~ Six-Spotted Berkshire of Newman Farms 5 Allan Benton Benton Country Hams ~ pig ~ Tamworth of Metzger Farms Wines Palmaz Vineyards Anderson's Conn Valley Vineyard Hill Family Estate Saddleback Cellars Thomas Michael Cellars

PRESENTED BY: WWW.TASTENTEWORK.ORG Taste Network is a Georgia-based company delivering experiential services in the finest degree of artisan wine, cheese, chocolate and cuisine. Oh yeh, swine!

THE CHEFS Chris Cosentino ~ Incanto Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into one colorful gastronomy. Today, as executive chef of San Francisco’s Incanto, where he cooks in an earthy rustic Italian style, and as a co-creator of Boccalone [www.boccalone.com], an artisanal salumi company, Cosentino is proving that a penchant for meats may just be hereditary. Cured, raw or roasted; traditional cut or offal, meat is his muse.

Taylor Boetticher ~ Fatted Calf Taylor Boettticher is co-owner of The Fatted Calf Charcuterie in Napa, California. He began his love affair with pork after graduating from the CIA 98’ when the scent of meat drew him west to the Bay Area where he became the butcher at Berkeley’s Café Rouge. His partner and wife, Toponia Miller set up the The Fatted Calf in a rented kitchen in San Francisco’s Dog Patch neighborhood. This last year, they moved into swankier new digs at the Oxbow Public Market in Napa where a team of meat specialists turn out a glorious sausage, salumi, pâtés and other meaty goods.

Peter Pahk ~ Silverado Resort An Oahu, Hawaii native, Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine at Michel’s and JB’s, he worked at local restaurants Nick’s Fishmarket and Rex and Eric’s where he added gourmet seafood and Continental cuisine to his repertoire. Today he leads the culinary expertise of Silverado Resort in Napa, California. Peter is a leader in the heritage community.

Ryan Farr ~ Orson Ryan Farr's culinary career had an early start. Farr’s formal education was at New York City’s Peter Kumps Institute. The next step in Farr’s career landed him in California, Farr then took a position as sous chef at Charles Nob Hill with acclaimed and then-executive chef, Melissa Perello. He then followed Perello to the Fifth Floor, after almost 3 years and one Michelin Star Ryan left as the Executive Chef. Farr’s greatest inspiration continues to be his food-loving family, as well as reliance on the fresh flavors from products he finds at the farmers’ market every week, to be the main ingredients for outstanding cuisine and a well-run restaurant.

Allan Benton ~ Benton Country Hams Allan Benton never forgot childhood slices of salt-cured ham, flavored by Virginia winter chill and summer heat. He‘s the proprietor of Benton’s Smoky Mountain Country Hams, between Vonore and Madisonville, Tennessee, in a building that houses sometimes as many as 8,000 hams. Allan describes it as “a hole-in-the wall business.” Grain-fed hams are rubbed down with salt and brown sugar in a 25year-old maple saltbox made by Allan and his father. The hams are cured for as long as 16 months. “I made a decision early on in my country ham business that I would try to not make more hams; I would try to make better hams.” – Allan Benton

THE WINES Anderson's Conn Valley Vineyards Winery is managed and operated by Todd Anderson and his wife, Ronene. Chief vintner, Mac Sawyer, was recruited to spend a year in France mastering the fine art of wine making at the Superior School at Montpellier. The first vintage was the 1988 Cabernet Sauvignon and within a few years, critics were showering the winery with accolades and scores rated in the 90's. Hill Family Estate produces wines rich in character and complexity. Doug Hill's passion is as impressive as his 25 years of vineyard management in the Napa Valley. Ryan Hill brings a growing passion for innovative marketing techniques blending the Hill Family heritage with a new frontier in wine. Alison Green Doran is the winemaker, her father bought Simi Winery in 1969 and hired Andre Tchelistcheff as wine consultant.

The Palmazes bought a forgotten stone winery, a fine old house badly in need of renovation, and acres of land that had once produced fine Napa wines. The site was founded in 1881, known as the Cedar Knoll Vineyard and Winery of the late Henry Hagen. Today the winery has been reinvented. The winemaker team consists of Mia Klein and Tina Mitchell. Mia is one of America’s most sought-after consultants and has consulted with Araujo Estate, Spottswoode, Dalla Valle and Viader. Tina worked at Louis Martini and Niebaum Coppola where she got to work with celebrated winemaker Andre Tchelistcheff. Both are hands on during the winemaking process.

Established in 1982, Saddleback Cellars is a small winery located in Oakville, in the heart of the Napa Valley. Legend, winemaker and owner, Nils Venges’ philosophy on making wines for Saddleback is that they must reflect the best qualities that Napa Valley has to offer; sometimes a single vineyard, sometimes a single appellation. Despite his reputation as “The King of Cabernet,” Nils wines are bold, yet approachable with complex layers.

Thomas Michael Foster, a Napa Native, has been in the wine industry for sixteen years. His passion began while working in the cellar at William Hill winery in 1990. He immersed himself in winemaking and has worked for many wineries including Groth, Opus One, Lewis Cellars, Edgewood Estate, Folie a Deux, Quail Ridge, and Louis M. Martini wineries. His passion has lead him to start his own brand. Small, hand crafted, vineyard designated wines are our passion.

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COCHON 555 November 2nd, 2008

OFFICIAL BALLOT

COCHON 555 November 2nd, 2008

OFFICIAL BALLOT

Thank you for supporting Cochon 555, a Taste Network Event benefiting the City of Napa “Fire Explorers” youth program.

Please cast your vote below in the three categories: Creative Preparation, Classic Preparation, and Best Overall Flavor.

Please only check THREE boxes on this ballot!

creative

classic

overall

creative

Chris Cosentino Incanto ~ pig ~ Magnalitsa

Taylor Boetticher Fatted Calf ~ pig ~ GOS / Duroc

Peter Pahk Silverado Resort ~ pig ~ Yorkshire / Berk

Ryan Farr Orson ~ pig ~ Berkshire

Allan Benton Benton Country Hams ~ pig ~ Tamworth

classic

overall

reference Classic: homecooking, heritage, technique Creative: innovative, presentation, combinations Overall: THE BITE YOU WON’T FORGET!!!

The judge votes will represent 49% of the vote, consumers representing 51%. The winner of OVERALL BEST FLAVOR CATEGORY will be declared the “Prince of Porc”.

Please return your votes to the ballot table by 6:00pm. Thank you!

THE PIGS Magnalitsa “Wooly Pig” farmer: Michael Clampffer, Mosefund Farm chef pairing: Michael Clampffer The Mangalitsa (MON-ga-leet-sa) aka “Wooly Pigs” are a Hungarian breed, first produced in 1833. Mangalitsa genes give it very good marbling and the meat has more than double the marbling of average pork. Raising it properly ensures that it develops superior meat and fat. Since the end of World War II, the popular pig breeds, including the heritage breeds, have been bred leaner, faster maturing and more efficient.

Duroc farmer: Craig and Amy Good of Good Farm chef pairing: Bobby Hellen, Resto The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. Duroc pork is raised by Craig and Amy Good, the foremost experts on the breed, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs Do Rock!” The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830.

presented by

TASTE NETWORK learn more... starring

Mark Ladner of Del Posto ~ pig pairing ~

Tamworth of Metzger Farm

Corwin Kave of Fatty Crab ~ pig pairing ~

Red Wattle farmer: David Holthaus of Holthaus Farm chef pairing: Juan Jose Cuevas, 81 David Holthaus is an avid and experienced community farmer who has been raising pigs and cattle on his 500 acres in Decorah, Iowa since 1974. The Red Wattle is perhaps the most severely at risk variety of pork in the United States. This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks.

Six-Spotted Berkshire farmer: Mark and Rita of Newman Farms chef pairing: Corwin Kave, Fatty Crab Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the English county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs and often have white on their legs, faces, and the tips or their tails.

Tamworth farmer: Doug & Betty Metzger, Kansas chef pairing: Mark Ladner, Del Posto Originating in England, the breed name derives from the town of Tamworth in Staffordshire. The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork. The Tamworth displays a good disposition and enjoys the attention of humans and make fantastic pets. There remain fewer than 1,000 registrations of Tamworths in the United States. Doug and Betty Metzger of Seneca, Kansas have been raising these pigs since the 1950s.

We are here to raise awareness for heritage breeds through eating and preaching breed diversity, learn more...

Six-Spotted Berkshire of Newman Farms

Juan Jose Cuevas of EightyOne ~ pig pairing ~

Red Wattle of Holthaus Farm

Bobby Hellen of Resto ~ pig pairing ~

Duroc of Good Farm

Michael Clampffer of Mosefund Farm ~ pig pairing ~

Mangalitsa of Mosefund Farm winery

Miura Vineyards, CA Pax Wine Cellars, CA Channing Daughters, NY Vina Sastre, SP Bonny Doon, CA COCHON555 thanks West Coast Wines Greg’s Hemp Oil Viniagrette Roni-Sue Chocolate Shoppe Domaine de Canton VIP Host & Cabrito After Party Sponsor

MEAT THE CHEFS Mark Ladner ~ Del Posto Mark Ladner, protégé of Mario Batali began his education at Johnson & Wales University in Providence, RI. He then worked in his native Boston, MA., cooking at the original Olives in Charlestown for acclaimed chef Todd English. Mark continued his training in New York City, working for several years with chefs Scott Bryan and Jean Georges Vongeritchen, before opening Babbo as sous chef. He has since opened, and is chef of, Lupa, Otto and del Posto, with partners Mario Batali, Jason Denton, and Joe and Lidia Bastianich. Del Posto, which opened in the late fall of 2005, has been awarded three stars from the New York Times, and most recently, two stars by the prestigious Michelin guide book.

Corwin Kave ~ Fatty Crab Corwin Kave is the Chef de Cuisine of Fatty Crab. A native to Long Island currently residing in Park Slope, Brooklyn. The culinary career started early, immediately after graduating high school, Corwin attended New England Culinary Institute in Vermont. The kitchen experience includes the well-known Heartbeat and Halcyon before rising to head chef at Jean Louis Dummonet’s Rhone in the Meat Packing District. After a short but successful run as a private chef, Corwin seized an opportunity at Eleven Madison Park in 2002. Corwin soon realized a move to Singapore would serve his appetite for travel, education and hands on exposure to cuisine in Malaysia, Thailand and Indonesia. After returning to New York City, Corwin was approached by Zak Pelaccio with an idea of opening a new Southeast Asian spot and Fatty Crab was born.

Juan Jose Cuevas ~ 81 Restaurant Originally from Puerto Rico, Chef Juan Jose Cuevas took formal education with honors from the Culinary Institute of America, Hyde Park. Juan’s professional experience includes top positions with Blue Hill Restaurant, Lespinasse New York, El Raco de Can Fabes in Spain, Ducasse in the Essex House, Jardiniere Restaurant and The Dining Room at the Ritz Carlton in San Francisco to name a few. Currently, Juan is the Chef de Cuisine at 81 Restaurant with Chef Ed Brown.

THE WINES Channing Daughters Winery is a small artisanal winery in Bridgehampton, New York, on the East End of Long Island. With 24 different wines from a range of grape varieties grown on both our estate and from growers on the North Fork of LI. The methods remain traditional; grapes are all hand picked, and many are still stomped down with our feet and punched down with our hands. We are interested in continually pushing the boundaries of what is possible. Launched in 2000, the focus of Pax Wine Cellars is to produce the best vineyarddesignated syrah and other Rhône style varietals from the North Coast, with operations based in Santa Rosa, CA. Pax’s handcrafted, limited production wines enjoy a cult following from wine collectors because of their rich, intense and ageing potential. The wines amaze any palate and pair beautifully with artisan cuisine.

After a remarkable career as a Master Sommelier, Emmanuel Kemiji took his passion for wine to the vineyards in 1995. Miura is named after the most coveted and feared breed of fighting bull in Spain, a name synonymous with nobility, boldness, and power. Born in the United States, but raised in Spain and England, Kemiji is a graduate of the University of California at Davis. His degrees in Economics, Spanish Literature, Viticulture and Oenology, eventually lead to the formation of Miura Vineyards in 1995, Candela Cellars in 1998 (sister value showcasing promising younger vineyards), Almvs in 2000 (a Bordeaux blend - Cuvee Kemiji & Portay), Antigv²s in 2001, Acvs in 2003, and two projects in Spain – Arrels and Clos Pissarra.

Bobby Hellen ~ Resto After graduation from the CIA, Chef Hellen worked for JeanGeorge Vongerichten in New York and the Ritz-Carlton Naples. After sometime on the West Coast at L’Auberge Carmel and Relais & Chateau, Bobby came to Resto and was soon promoted to Executive Chef in 2008. Bobby notes that his greatest culinary influence was his grandmother. He grew up in a large Italian family on Staten Island and watched his grandmother make sausages, pasta and cured meats.

Michael Clampffer ~ Mosefund Farm Chef Michael Clampffer spent time cooking in New Jersey at Table 8 and the award winning Stage House. Michael became the Executive Chef to Mr. and Mrs. G. C. Andersen of New York City and Mosefund Farm in Branchville, New Jersey. About a year ago, Michael was looking for fuller flavor pork and now is responsible for raising the farm’s 75 Mangalitsa piglets. Now, Mosefund Farm plans to release the coveted lard-type breeds this summer to chefs on the East Coast. Produced by Brady Lowe of www.TasteNetwork.com

In the heart of Ribera del Duero is the town of La Horra, home of Vina Sastre. This family-owned winery was founded by current owner/winemaker Jesus Sastre and his late brother Pedro. Jesus is very hands-on at the winery using biodynamic systems and organic practices in the vineyards. They continually abhor to new viticultural techniques at the same time recovering old traditional farming methods of the past. All the wines are never fined or filtered and cold stabilized naturally. Over 5 decades of family wine making leave Vina Sastre as one of the première winemaking operations in Spain to watch. Bonny Doon Vineyard, based in Santa Cruz, California, was founded by Randall Grahm in 1983. Its goal is to produce wines reflective of terroir with the adaptation of biodynamic vineyard practices in 2003. The wines create a sense of place with a complex character supported by notes of minerality. The lineup includes notably the Rhône-influenced Le Cigare Volant, Le Cigare Blanc, Vin Gris de Cigare, Le Vol des Anges and Ca’ del Solo.

â&#x20AC;&#x153;MEAT THE PIGSâ&#x20AC;? Berkshire Newman Farms - Ozarks, MO chef: Jason Bond, Beacon Hill Bistro

BOSTON,

Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the English county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs.

Tamworth Metzger Farms - Lamar, MO chef: Joseph Margate, CLINK. Originating in England, the breed name derives from the town of Tamworth in Staffordshire. The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork. The Tamworth displays a good disposition and enjoys the attention of humans and make fantastic pets. There remain fewer than 1,000 registrations of Tamworths in the United States. Doug and Betty Metzger of Seneca, Kansas have been raising these pigs since the 1950s.

Red Wattle Lazy S. Farm - Cloud County, KS chef: Matt Jennings, Farmstead Inc. This pig gets its name from its red color and the wattles that hang under the chin. The meat is a little darker and is very tender, known for the wonderful hams and sirloin steaks. Red Wattle gets its name from the fleshy tassle that hangs on either side of the chin. The meat is colorful and tender, often referred to as a cross between beef and pork.

Yorkshire Adams Family Farm - Athol, MA chef: Jamie Bissonnette, Toro The Yorkshire breed was developed in England in the county of York. Later the name was changed to "English Large White" but it is known as Yorkshire throughout most of the rest of the world. The modern Yorkshire is very muscular, with a high proportion of lean meat and low backfat, in addition to being very sound and durable.

Yorkshire - Duroc cross PT Farm - North Haverhill, NH chef: Tony Maws, Craigie on Main The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. The Yorkshire breed was developed in Yorkshire, England, In 1830 the first Yorkshires were imported to the United States, The modern Yorkshire is muscular with a high proportion of lean meat. The cross breed results in a well-marbled pig with a nice proportion of lean meat. The Endangered Hog Foundation was established and this Foundation will help to preserve the 9 critically endangered hog breeds in the US through genetic research, breeding protocols, placing animals on family farms & developing a market for the pork. Together, we are here to raise awareness for heritage breeds through eating and promotion of breed diversity, learn more...

presented by

April 5th, 2009

TASTE NETWORK CHEFS

Jason Bond / Beacon Hill Bistro Joseph Margate / CLINK. Matthew Jennings / Farmstead Inc. Jamie Bissonnette / Toro Tony Maws / Craigie on Main WINES

Patz & Hall Krupp Brothers Chase Cellars Meander Wines Westport Rivers VIP presented by Elk Cove RAISING AWARENESS for Farms for City Kids COCHON 555 thanks Formaticum Cheese Paper The Liberty Hotel Chocolee Chocolates Taza Chocolate Elk Cove Winery Buzzard Bay Brewing Arie McFarlen of Maveric Heritage Ranch Southend Formaggio Kitchen Johnson & Wales University Honest Tea HubEats.com How2Heroes Yelp! Ryan Farr + 4505 Chicharrones The Endangered Hog Foundation Image Unlimited Communications chefs, judges and family-owned wineries

“MEAT THE CHEFS”

THE WINES

Matthew Jennings ~ Farmstead In 2003, Matt, Master Cheesemonger and his wifte Kate opened Farmstead; one of America's most dynamic artisan cheeseshops. In May of 2006, Farmstead added--La Laiterie at Farmstead. In 2008, Farmstead opened their newest location - Farmstead Lunch, in 'Downcity' Providence. Farmstead Lunch is artisan sandwiches, housemade baked goods and artisan provisions. Matt is an advocate and supporter for small New England farms and sources his meats, vegetables, fruits and more from surrounding farms.

Jamie Bissonnette ~ Toro As Executive Chef of Toro, Jamie Bissonnette and Ken Oringer collaborated on a truly authentic Barcelona inspired tapas menu. The Improper Bostonian named Bissonnette “Rising Star Chef” and KO Prime “Best New Restaurant” in 2007. An early bloomer in the kitchen, Bissonnette gravitated towards cooking shows rather than cartoons. By the age of 19, he had already earned his Culinary Arts degree from The Art Institute of Fort Lauderdale and he spent his early twenties “eating and working” in Paris, San Francisco, New York and Phoenix. These experiences fed his culinary drive and are conveyed in Bissonnette’s menus everyday.

Tony Maws ~ Craigie on Main Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. This James Beard nominated chef is found in his open kitchen at the new Craigie On Main every day, bringing together precise technique and creative instincts resulting in amazing head-totoe cuisine. His ideology is rooted in the premise that local, seasonal and sustainably sourced ingredients are intrinsically better – and these ingredients form the most significant part of what makes a dish great.

Jason Bond ~ Beacon Hill Bistro Jason Bond, says both of his grandmothers were great cooks, which he feels has been important for defining the way he looks at cooking and dining. After studying music in college, Jason drove to the East Coast to work with many nationally known chefs in two Relais & Chateaux properties, The Inn at Little Washington and The Ryland Inn. After studying charcuterie and traveling throughout France to expand his knowledge of cheese, Jason spent four years at No. 9 Park as chef de cuisine. As Executive Chef at Beacon Hill Hotel & Bistro, Jason has received praise on sourcing local for his bistro fare.

Joseph Margate ~ Clink Restaurant Joseph Margate stepped into the Executive Chef position at The Liberty Hotel’s restaurant, CLINK., bringing with him a modern French approach and a passion to support the region’s local farms and fisheries. At San Francisco’s Jardinière, Margate learned from Traci des Jardins. He helped Johnathan Sundstrom open the widely popular Seattle restaurant, Lark. Margate develops menus using fresh foods, intense herbs and the plentiful goods of local purveyors. Margate plans to cultivate a roof-top herb garden this summer and spends free time volunteering for small scale organic and sustainable farmer. Produced by Brady Lowe of www.TasteNetwork.com

For the past decade S.E. Chase Cellars Zinfandel vibrantly expresses the rich history of the Hayne Vineyard and the passion of family winemaking on one of the world's premier vineyard. For over century, the old vines in the Hayne Vineyard have flourished in Napa Valley 's best soil, allowing each vine to develop its own unique personality. It is a commitment to nurture gnarly old vines and grapes to produce to incomparable wines.

Krupp Brothers began in 1991 with the vision of Dr. Jan Krupp, a physi cian with a green thumb, and his brother Bart Krupp, an astute businessman, who both share immense passion for fine wine. From humble beginnings, the venture has grown in both size and reputation, now comprising three distinct vineyards and Stagecoach. Nestled between Chappellet, Bryant Family, and David Arthur, Krupp Brothers take a small percentage of the select fruit from all three vineyards to produce the handcrafted private labels: Veraison, Black Bart and Krupp Brothers Gold Series. Meander is the personal project of Amy Aiken, a Napa Valley winemaker since 1989 who has been focusing exclusively on Cabernet Sauvignon since 2000. Meander is an outgrowth of a personal passion for Cabernet. Amy lives in St. Helena with her husband Joel and their two young sons, Mitchell and Andrew. “I have labeled my wines “Meander” as a play on words. I love the connotations of the word, but it actually came about as a combination of Mitchell and Andrew, the names of my two sons” says Amy. She began working at Joseph Phelps Vineyards where she cut her winemaking teeth on the great Cabernets that Phelps produced "Backus", "Eisele" and of course "Insignia". Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California's most celebrated artisan wineries. To achieve their goal of crafting exceptional limitedproduction wines, the four founders focus knowledge, expertise and daily attention with an integrated, hands-on approach. Winemaker Bill Russell graduated from Boston College in 1988. He started making wine that following year and joined his parents and brother Rob at Westport Rivers. The wines from the 1989 harvest won regional acclaim (the Boston Globe called them “the toast of the Bay State”) and international awards (even a Gold Medal in California’s top New World wine competition). Today, 20 harvests years later, Bill and Rob continue to pursue the family’s passion for farmland, farming and, of course, wine.

“MEAT THE PIGS” Gloucestershire Old Spot Benhart Family Farms, WI restaurant pairing: The Bristol

CHICAGO.

The Gloucestershire Old Spots Pig, or GOS, descended from a region in Gloucestershire, England. Recognized as the oldest pedigree spotted pig in the world, the GOS was once popular with small family farms, where they were raised on dairy by-products (such as whey) and orchard "drop fruit," giving these pigs the nicknames "cottage pig" and "orchard pig.

Tamworth Farmer Nicks, WI restaurant pairing: bluprint Originating in England, the breed name derives from the town of Tamworth in Staffordshire. The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork. The Tamworth displays a good disposition and enjoys the attention of humans and make fantastic pets. There remain fewer than 1,000 registrations of Tamworths in the United States.

Six-Spotted Berkshire Newman Farms. KS restaurant pairing: Graham Elliot Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the English county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs and often have white on their legs, faces, and the tips or their tails.

Chester White Farmer Nicks, WI restaurant pairing: Paramount Room / Volo The Chester White breed originated in Chester County, Pennsylvania in 1812 from Yorkshire and Lincolnshire animals that had come from England. At first it was called the Chester County White, but later the "county" was dropped. Known for large litters, good mothering, easy slicing carcass and good flavor.

Duroc Good Farm, KS restaurant pairing: Signature Room at 95th The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. Duroc pork is raised by Craig and Amy Good, the foremost experts on the breed, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs do rock!” The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830.

Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. www.tastenetwork.org Learn more...

presented by

May 24th, 2009

TASTE NETWORK CHEFS

Patrick Sheerin, Signature Room at the 95th Chris Pandel, The Bristol Graham Elliot Bowles, Graham Elliot Sam Burman, bluprint Stephen Dunne, VOLO / Paramount Room WINES

Patz & Hall Van Duzer Vineyards Chase Cellars Vision Cellars August West VIP Selections by Van Duzer Vineyards

RAISING AWARENESS FOR: Heritage Breed Pigs and Farms for City Kids COCHON 555 thanks Heritage Foods USA Ryan Farr + 4505 Chicharrones Formaticum Cheese Paper National Pork Board Domaine de Canton Pastoral Artisan Van Duzer Vineyard ENOlogy Templeton Rye Vosges Haut-Chocolat Yelp! MENUPAGES foodbuzz Three Floyds Brewing Co. Sam’s Wines & Spirits The Drake Hotel Farmer Nicks Benhart Family Farms Meredith Elliot Rory Junius chefs, judges and family-owned wineries

“MEAT THE CHEFS”

Patrick Sheerin,

Signature Room at the 95th

A native of Chicago, Sheerin graduated in 1998 from the French Culinary Institute of New York. Starting in 1996 at the Walnut Hills Country Club in East Lansing, he stepped up to Garde Manger at Crofton on Wells; pastry chef at Toque restaurant; Chef Poissonier at the Everest Room; pastry cook at NAHA restaurant and then Chef Saucier at The Four Seasons Hotel. Patrick joined the Signature Room in 2002 and was soon promoted to Executive Chef where he combines fresh local farm ingredients with traditional culinary training.

Chris Pandel,

The Bristol

A rising star in Chicago, Chris honed his skills at Courtright's Restaurant, Café Boulud in NYC, Tru, Osteria Via Stato and now, The Bristol. Upon graduating Johnson & Wales University and after meeting his mentor Rick Tramonto, Chris headed to NYC to work under Daniel Boulud. His roots brought him back to Chicago and he worked with Tramonto for the next few years before meeting John Ross and Phillip Walters. The team built a neighborhood restaurant that combines all of Chris’s interests from processing whole animals to making homemade pastas.

Graham Elliot Bowles,

Graham Elliot

Chef Graham Elliot Bowles was born in Seattle, but lived all over the world with his parents, who were in the Navy. Taking a busboy position at the age of 17, Bowles was turned on to cooking as a career. He attended culinary school at Johnson & Wales and was off and running, finding his way into inspiring kitchens around the country. Inspired by one of Charlie Trotter’s cookbook, Bowles set his sights on Chicago and the kitchen of the world-renowned chef Trotter, where he learned what it meant to work at the highest level of culinary professionalism.

Sam Burman,

THE WINES

Born in 1989, Van Duzer was the culmination of a search for a cool weather location like Burgundy. They wanted a home that would produce pinot noirs of pleasing balance and intriguing layers of flavor expressing terroir. Van Duzer owners Carl and Marilynn Thoma absorbed the interest of their partner who believed it was essential to develop a 100% estate fruit winery located on a hillside in Oregon's Willamette Valley. The vineyard benefits uniquely from the blessings of the gentle west wind which blows through the Van Duzer Corridor. Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California's most celebrated artisan wineries. To achieve their goal of crafting exceptional limitedproduction wines, the four founders focus knowledge, expertise and daily attention with an integrated, hands-on approach.

bluprint

Cooking has been a passion for Sam since childhood when he cooked meals for his family. At bluprint, his culinary background combines a simplistic approach to ingredients with a focus of quality. He uses the local, sustainable ingredients to create the menu he describes as American with Mediterranean accents. He has worked with notable restaurants such as Avenues, TRU, and Zealous Restaurant.

Stephen Dunne,

VOLO / Paramount Room

Stephen grew up outside Detroit and began cooking at 15. His professional career started in the kitchens of the celebrated Wolfgang Puck restaurants Spago and Postrio. He has worked under restaurateur Drew Nieporent, Larry Stone at Rubicon in San Francisco, and has been know to collaborate with chef/owner Michael Kornick at Chicago's MK. Stephen refers to his cuisine as "New American", embracing the multifarious nature of our country's great melting pot. His styles reside at Volo Restaurant Wine Bar and the Paramount Room in West River. Produced by Brady Lowe of www.TasteNetwork.com

August West started in 2002 when winemaker Ed Kurtzman formed a partnership with growers Howard Graham and Gary Franscioni. The trio met and decided to start a label using only grapes from vineyards owned by the partners and pinot noir represents 90% of the total production. After Ed left Testarossa in 2003, they moved August West to the Russian River Valley and in 2007 Gary asked Ed to become the winemaker for ROAR wines. This pushed them to move both August West and ROAR to a new location in San Francisco in September 2007.

Vision Cellars is a family-owned, boutique, award-winning winery specializing in Pinot Noir. Established in 1995 with the first release in 1997, the goal is to capture the essence of the pinot noir grape. Vision Cellars produces 9 pinot noirs, 7 of which are single vineyard bottlings, sourced from Santa Lucia Highlands to Anderson Valley. In addition, there is a limited production of sauvignon blanc, riesling, and rose’.

“MEAT THE PIGS” Guinea Hog Maveric Heritage Ranch Co. - Dell Rapids, SD chef: Bill Overdyk, Centro

DES

MOINES

presented by

April 24th, 2009

The American Guinea Hog is a true American heritage breed of domestic farm pig, perhaps over 200 years old. Most American Guinea Hogs are solid black. Known for its moderate size, excellent foraging abilities, friendly temperament, gourmetquality highly-flavored meat and indispensable lard.

Tamworth Doug Lorenzen Farm - Jasper, MN chef: Jamie Monaghan, The Embassy Club Originating in England, the breed name derives from the town of Tamworth in Staffordshire. The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork. The Tamworth displays a good disposition and enjoys the attention of humans and make fantastic pets. There remain fewer than 1,000 registrations of Tamworths in the United States.

Mulefoot Maveric Heritage Ranch Co. - Dell Rapids, SD chef: Matt Steigerwald, Lincoln Cafe The Mulefoot is an American hog breed that is named for its most distinctive feature, the solid, non-cloven hoof, likely descended from Spanish hogs brought to the Americas in the 1500s. Valued for ease of fattening and production of meat, lard, and especially hams. Common throughout the Corn Belt and along the Mississippi River Valley, where farmers put their hogs on river islands in the spring where they would forage only to be collected in the fall.

Hereford Doug Lorenzen Farm - Jasper, MN chef: Andrew Meek, Sage The Hereford is a medium size hog breed that is unique to the United States. It was developed in Iowa and Nebraska during the 1920s from -Duroc, Chester White, and Poland China bloodlines. The Hereford’s name was inspired by its strikingly beautiful color pattern of intense red with white trim, the same as that of Hereford cattle.

Duroc Dietzenbach Farms - Waucoma, IA chef: Tag Grandgeorge & Cyd Mull The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. The Yorkshire breed was developed in Yorkshire, England, In 1830 the first Yorkshires were imported to the United States, The modern Yorkshire is muscular with a high proportion of lean meat. The cross breed results in a well-marbled pig with a nice proportion of lean meat.

TASTE NETWORK CHEFS

Matt Steigerwald / Lincoln Cafe Andrew Meek / Sage Tag Grandgeorge & Cyd Mull / Le Jardin Jamie Monaghan / The Embassy Club Bill Overdyk / Centro WINES

Patz & Hall Elk Cove Four Vines Lioco Jasper Winery VIP Selections by Elk Cove BENEFITING The Leukemia & Lymphoma Society: Iowa Chapter in honor of Will Krueger COCHON 555 thanks Diversified Financial Group Bernie Lowe & Associates The Suites at 800 Locust Elk Cove Vineyard Heritage Foods USA DSM Magazine Ryan Farr + 4505 Chicharrones Timothy T. Lowe D.D.S. Iowa Farm Families La Quercia New Belgium Brewing National Pork Board Stuart Alexander Events Carefree Patisserie Cafe di Scala Gateway Market sbracco STICKS Design Studio chefs, judges and family-owned wineries

“MEAT THE CHEFS” Andrew Meek ~ Sage Chef Andrew Meek is a Wisconsin native that has honed his craft in many kitchens in the U.S. from Savannah Georgia to Denver, Colorado. Recently, Chef Meek has been nominated for The James Beard Foundation’s "Best of the Midwest," and his restaurant Sage has been named "Top 100 Farm to Table Restaurants in the US" by Gourmet Magazine. Chef Meek is donning his toque permanently at sbrocco downtown starting in early May! Food is Andrew's passion and having lost his mother 10 years ago to Leukemia makes his passion for this event strong!

THE WINES Winemaker Christian Tietje is a hedonist. He is passionate about wine, particularly making it, drinking it, and bringing people together to enjoy it. A pursuit for old vine Zinfandel and led him to the calcareous soils of the Central Coast and Paso Robles. Today with the help of partners Susan Mahler and Bill Grant, Four Vines has become an outrageous conglomeration of Old Vine Zinfandel from multiple appellations; eclectic Rhone blends; Tempranillo; the original “Naked” Chardonnay from Santa Barbara - all with attitude.

Matt Steigerwald ~ Lincoln Cafe Raised in Raleigh, NC. Matt has worked in some of the best restaurants in the triangle area including Magnolia Grill in Durham. Having moved here in 2000, when partner Michelle accepted a teaching job at Cornell College, he soon opened Lincoln Café in Mount Vernon to kind praise. The café has been featured in numerous national and regional press including The New York Times, Chicago Tribune, Des Moines Register, “O” The Oprah Magazine and Midwest Living. The Lincoln Winebar, just three doors down from the café, was opened in 2006. Both establishments bring in guests from throughout the region to enjoy delicious, simple, strong flavored fare.

LIOCO (pronounced lee-oko) is a dynamic "virtual winery" committed to site-driven wines. It is the result of a years-long-conversation between Matt Licklider, (a seasoned wine import specialist) and Kevin O'Connor (wine director at the esteemed SpagoBeverly Hills) about whether or not California could produce wines of origin. After gathering opinion on the subject from some of the world's great wine producers, we arrived at our conclusion: California can achieve a wine of origin, provided certain protocols are adhered to--both in the vineyard and in the cellar. Welcome to LIOCO: pure, honest, principled wine.

Bill Overdyk ~ Centro Bill Overdyk began his culinary career as a Line Cook at Raccoon River Brewing Company. After honing his skills for four years at the popular downtown brewery, Overdyk was promoted to Sous Chef at Centro. His talent in the kitchen shined at the urban-Italian eatery and he was promoted to Executive Chef within his first 18 months at the restaurant. Bill is very passionate about connecting people with the incredible host of locally produced ingredients found right here in Iowa. That passion can be enjoyed daily through his seasonal menu offerings at Centro.

Tag Grandgeorge & Cyd Mull ~ Le Jardin From a culinary perspective, Tag Grandgeorge has had an illustrious career; having worked for a handful of four star restaurants over the last decade. While living in New York, he worked under chef Josh Kroner for the awarded Terrapin Restaurant/Bistro/Bar in Rhinebeck. At Le Jardin if it is not from the garden, rest assured you can trust the authenticity of the products available; the beef will be grass fed, the poultry and eggs free-range, the pork will be hormone free and the seafood will come from a fisherman.

Jamie Monaghan ~ The Embassy Club Jamie is a 24 year, industry veteran from Des Moines, Iowa. He assisted in opening the Embassy Club in 1992. He has worked with large-scale operations and has consulted on numerous projects leading the Des Moines culinary culture. He grew up in the industry, learning every position in the restaurant. He was raised on burnt pork chops which led him to believe that there was something better in the destiny of this magical animal. After working in Grimes, Jamie learned to smoke ribs in a Chinese Smokebox which further sparked his passion for pig into a roaring fire. Produced by Brady Lowe of www.TasteNetwork.com

Elk Cove Vineyards began in 1974 and remains one of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now encompasses 180 acres on four separate sites in the Northern Willamette Valley. Winemaker Adam Godlee Campbell joined his parents in 1995 and continues the founding principles of respectful handling of the fruit and land.

Being avid gardeners and enjoying all aspects of “the good life,” Jean and Paul Groben first planted grape vines in the year 2000. Described as “a hobby that went astray,” they continued to plant vines at their property located outside of Newton. In 2003, their son, Mason, graduated from the University of California, Davis, with a degree in viticulture and enology (grape growing and wine science). For reasons still unknown, a family business was formed. Later that year, grapes were first pressed, wines was bottled, and the fledgling operation was up and running. They have been featured in New York Times and Wine Spectator. Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California's most celebrated artisan wineries. To achieve their goal of crafting exceptional limitedproduction wines, the four founders focus knowledge, expertise and daily attention with an integrated, hands-on approach.

THE PIGS - COMPARISON TASTING Guinea Hog Arie McFarlen, Maveric Heritage Ranch Guinea Hogs are bluish-black in color with a hairy coat, upright ears and a curly tail. These pigs were once expected to forage for their own food, eating rodents and other small animals, grass, roots, and nuts, and even cleaning out garden beds. They were great in the yard where they would eat snakes thus creating a safe zone around the house. A hardy and efficient breed that gains well on the roughest of forage and produces hams, bacon, and lard essential for subsistence farming.

presented by Duroc Craig and Amy Good, Good Farm The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. Duroc pork is raised by Craig and Amy Good, the foremost experts on the breed, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs Do Rock!” The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830.

Red Wattle Josh and Kelly, Wendland Farms Josh and Kelly Wendland raise Red Wattles on their Barnes, Kansas farm and also serve as the registry for the Wattle Breed. Red Wattle gets its name from the fleshy tassle that hangs on either side of the chin. The meat is colorful and tender, often referred to as a cross between beef and pork.

Berkshire Mark and Rita, Newman Farms Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the English county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs and often have white on their legs, faces, and the tips or their tails.

American Mulefoot Arie McFarlen, Maveric Heritage Ranch The American Mulefoot hog has a solid hoof, which resembles a mule. Mulefoots are solid black with occasional white points (feet or nose), medium flop ears & a soft body coat. They are typically friendly & exceptionally intelligent animals were considered premium "ham-hogs", and were fed to great weights before slaughter. A typical Mulefoot today will reach 400-600 pounds by age two. The Endangered Hog Foundation was established and this Foundation will help to preserve the 9 critically endangered hog breeds in the US through genetic research, breeding protocols, placing animals on family farms & developing a market for the pork. Together, we are here to raise awareness for heritage breeds through eating and promotion of breed diversity, learn more...

March 1st, 2009

TASTE NETWORK CHEFS

Vitaly Paley / Paley's Place John Gorham / Toro Bravo Gabriel Rucker / Le Pigeon Alex Bourgidu / Porta Restaurant Tommy Habetz / Bunk Sandwiches COMPETITION PIGS PROVIDED BY CARLTON FARMS WINES

Soter Vineyards Elk Cove Cristom Vineyards Lange Estate Winery Sokol Blosser Winery TO BENEFIT Raphael House of Portland www.raphaelhouse.com COCHON 555 thanks The Heathman Hotel Arie McFarlen of Maveric Heritage Ranch Formaticum Cheese Paper Xocolatl de David Van Duzer Stalk Market Paper Serveware Clear Carlton Farms The Urban Farmer Restaurant David Barber of Picklopolis The Country Cat Ad Print Company Steve’s Cheese Western Culinary Institute Yelp! Honest Tea Sweet Briar Farms Rogue Ales

MEAT THE CHEFS Vitaly Paley ~ Paley’s Place Lured to Oregon from New York by the bounty of the Pacific Northwest, Vitaly Paley is one of the region’s leading chefs. As chef and co-owner of Paley’s Place, his cooking is based on uncluttered preparations of local, sustainably grown ingredients. As the 2005 recipient of the Best Chef Northwest Award from the James Beard Foundation, Vitaly prides himself on being instrumental in the movement to define regional Northwest cuisine - “My goal and dream is to bring the farmer closer to the guest in my restaurant” says Vitaly. “The relationship I have with my growers dictates everything about my menu and preparations – it’s all about local, sustainable agriculture.”

THE WINES Elk Cove Vineyards began in 1974 and remains one of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now encompasses 180 acres on four separate sites in the Northern Willamette Valley. Winemaker Adam Godlee Campbell joined his parents in 1995 and continues the founding principles of respectful handling of the fruit and land.

Gabriel Rucker ~ Le Pigeon

Gabriel Rucker, a native to Santa Cruz, began his culinary career by dropping out of Santa Rosa Junior College’s culinary program when he was eighteen. In 2003, Gabriel moved to Portland and worked with Paley, soon a move over to The Gotham Building Tavern as the sous chef built momentum for the launch of Le Pigeon in June of 2006. A decorated chef, Gabriel was Portland Monthly’s Chef of the Year 2006, The Oregonian’s Rising Star Chef 2006, Restaurant and Hospitality Magazine’s Rising Star of 2007, Food and Wine Magazine named him among the Best New Chefs of 2007, and Le Pigeon was named The Oregonian’s 2008 restaurant of the year.

Tommy Habetz ~ Bunk Sandwiches

Tommy’s culinary career started at Bobby Flay’s, Mesa Grill. Soon to follow was Po (Batali’s first restaurant) when Mario and Joe Bastianich hand-picked him as sous-chef for Lupa. Mario sent Tommy to train under Paola di Mauro at her home and vineyard just outside of Rome, a distinction shared by few American chefs, followed by the honor of creating the opening pasta menu at Lupa. After Lupa, Tommy opened Drew Nieporent’s Tuscan restaurant Lucca. Then to Portland in 2002 where he worked with Lucere, Genoa, and Navarre, also serving as head chef at ripe family supper. After a time with The Gotham Bldg. Tavern and Meriwether's, Tommy left to work on two new projects, Bunk Sandwiches, a local inspired sandwich shop. Look for the new project to be released soon under Tommy’s care.

Alex Bourgidu ~ Porta Restaurant Alex began his career in Seattle at Il Terrazzo Carmine and the Asteriod Cafe. After two and a half years at Genoa where he was executive chef, he opened Porta on the southern Oregon coast with his wife Kaisa where they've enjoyed a warm receiption and an enthusiastic following.

In 1971, this family owned winery operated Susan Sokol Blosser planted grapes on just 5 acres in the Dundee Hills. As one of the pioneering wineries of the region, Sokol Blosser has played a key role in developing and shaping the nowprominent Oregon wine industry. The second generation now at the helm: siblings Alex and Alison Sokol Blosser.

Don and Wendy Lange founded their namesake winery in 1987. Since the first vintage of 1,000 case production, Lange has blossomed into an 18,000 case winery focusing on a vineyard specific growing program. The Lange style of structure, balance and style is in the hands of 2nd generation winemaker Jesse Lange who joined his dad in 2004.

Tony Soter is one of the most regarded winemakers in the West Coast. Tony gained recognition as the founder of the wildly acclaimed Etude Wines. Founded in 1982, the brand established Tony as a forefront voice on Pinot Noir cultivation. Tony consulted for several other notable wineries including Shafer, Araujo, and Spottswoode and is now settled in the Willamette Valley’s Yamhill Carlton District. Tony continues to leave his impression on his peers and wine enthusiasts with world-class Pinot Noir and sparkling wines.

John Gorham ~ Toro Bravo John Gorham began his culinary career at the age of 15. After an apprenticeship with the ACF in Williamsburg, VA, John worked at Cafe Zenon learning about charcuterie. Then to the San Francisco Bay to fine tune the skills at Citron, LuLu, and then to work with Chez Paniess, Jean Pierre-Moullé in the opening Caffe Centro. Since relocating to Oregon, John was a chef de cuisine for Fratelli, he purchased Viande Meats and Sausage, started Simpatica and currently is chef/owner of Toro Bravo, a Spanish tapas inspired restaurant. Produced by Brady Lowe of www.TasteNetwork.com

Cristom's founder and owner, Paul Gerrie and winemaker Steve Doerner have created a true benchmark brand for Oregon Pinot lovers worldwide. After a 1991 visit to the International Pinot Celebration in Oregon, Paul decided it was time to leave the East Coast bring his passion for great Pinot Noir to Oregon's burgeoning wine country. Paul found a perfect partner in winemaking and the rest in history.

THE PIGS Berkshire - Duroc Shelley and Mike Verdi, Whistling Train Farm chef: Tamara Murphy, Brasa Mike & Shelley Verdi, have been farming together for 10 years. The farm lies in the fertile Green River Valley, home of some of the finest agricultural soil in the country. Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the English county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness.

Duroc Craig and Amy Good, Good Farm chef: Anthony Hubbard, CHOW Foods The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. Duroc pork is raised by Craig and Amy Good, the foremost experts on the breed, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs do rock!” The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830.

Red Wattle David Holthaus of Holthaus Farm

chef: Matt Dillon, The Corson Building

Berkshire Mark and Rita, Newman Farms chef: Jason Wilson, Crush

Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs and often have white on their legs, faces, and the tips or their tails.

Red Wattle David Holthaus of Holthaus Farm chef: John Sundstrum, Lark

David Holthaus is an avid and experienced community farmer who has been raising pigs and cattle on his 500 acres in Decorah, Iowa since 1974. Red Wattle gets its name from the fleshy tassle that hangs on either side of the chin. The meat is colorful and tender, often referred to as a cross between beef and pork. The Endangered Hog Foundation was established and this Foundation will help to preserve the 9 critically endangered hog breeds in the US through genetic research, breeding protocols, placing animals on family farms & developing a market for the pork. Together, we are here to raise awareness for heritage breeds through eating and promotion of breed diversity, learn more...

presented by

March 8th, 2009

TASTE NETWORK CHEFS

Matt Dillon / The Corson Building John Sundstrom / Lark Restaurant Jason Wilson / Crush Tamara Murphy / Brasa Anthony Hubbard / Chow Foods WINES

K Vintners McCrea Cellars Fidelitas Cadence Winery Buty RAISING AWARENESS for Neighborhood Farmers Market Alliance and the Good Farmers Fund COCHON 555 thanks Formaticum Cheese Paper The W Hotel Earth & Ocean Adam Stevenson Xocolatl de David Elk Cove Black River Caviar Matt’s in the Market Frank’s Quality Produce Arie McFarlen of Maveric Heritage Ranch DeLaurenti Specialty Market Seattle Central Community College Honest Tea Suzuki + Chou Communimedia Yelp! Ryan Farr + 4505 Chicharrones The Endangered Hog Foundation Whistling Train Farm Cheryl the Pig Lady, Piglets & More Bell Harbor International Conference Center chefs, judges and family-owned wineries

“MEAT THE CHEFS”

THE WINES

Matt Dillon ~ The Corson Building "Matthew Dillon, chef/owner of The Corson Building transforms impeccably sourced ingredients into family-style feasts several nights each week. He credits his experience at The Herbfarm, Traunfeld, Alice Water’s Chez Panisse, Amaryll Schwertner and Lori Regis of Boulette's Larder in San Francisco as his biggest influences. Dillon was named one of America's Best New Chefs by Food & Wine Magazine in 2007."

Johnathan Sundstrom ~ Lark John Sundstrom, formally trained in Montpelier, Vermont moved to Seattle in 1991, worked at raison d'etre, Campagne, and Café Sport. Time was invested learning about local ingredients and meeting northwest farmers and foragers. John served as Chef de Cuisine at Dahlia Lounge and then in March of 1999, John toured Japan, exploring, tasting and researching Japanese food and culture. After a tour in NYC and SF, John returned to Seattle with a renewed sense of purpose, new ideas and techniques. Lark was opened in December of 2003, with his wife and partner Kelly Ronan. In June of 2006, John and his partners opened Licorous next door to Lark.

Tamara Murphy ~ Brasa Tamara Murphy is a celebrated James Beard award winning chef, owner of two diverse restaurants and is currently working on a book sharing her views on farming and food. Trained in New York City, Tamara learned her trade on the go, while working at various top restaurants in the area. In 1988 she moved to Seattle, drawn to the Northwest’s bounty of fresh ingredients and budding artisan producers and quickly became a fixture on the Seattle cooking scene. Tamara was the Executive Chef at Campagne and in 1999 she left to open Brasa. An establishment which continues to garner outstanding reviews both locally and nationally. Brasa is celebrating its 10th anniversary this year. Tamara has also competed on “Iron Chef”.

Jason Wilson ~ Crush

Chef Jason Wilson, named one of the 10 Best New Chef’s 2006 by Food & Wine magazine, is the owner and chef of the critically acclaimed Crush Restaurant in Seattle. Trained at the California Culinary Academy in San Francisco, Wilson’s passion for culinary knowledge and experience brought him to some of the most influential kitchens and patisseries in California, Singapore and France before eventually settling in Seattle. Crush opened in 2005 with business and real life partner, Nicole Wilson, as part of a lifelong dream. The menu showcases the story of the Northwest and American farmers, using the highest quality ingredients from farmers, producers and fisherman.

K Vintners is located at the base of the Blue Mountains in the Walla Walla Valley, Washington. Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles Smith, originally from northern California arrived in the Valley after 11 years of managing Scandinavian rock bands.

Founded in 2000 by Nina Buty and Caleb Foster, Buty is known as one of Walla Walla’s most distinct artisan family wineries with a philosophy of “100% winemaking, 100% vineyard and 100% terroir.” Buty was one of the first producers in Washington to offer deluxe blends of syrah and cabernet sauvignon. The wines consistently show the rare combinations of bright and rich, balance with power, and old fashioned finesse yet modern creativity. Buty was honored with both Food & Wine magazine’s Wine of the Year and Seattle Magazine’s Wine of the Year.

Fidelitas, Latin for faithful, loyal and true, is a family-owned winery on Red Mountain. Veteran winemaker and owner, Charlie Hoppes, recently celebrated his 21st harvest in the Washington wine industry. The winery is faithful to Cabernet Sauvignon; loyal to classic Bordeaux winemaking techniques, and true to Washington State’s unique terroir. Fidelitas wines are handcrafted in limited quantities where each wine is carefully fermented and aged in small lots, creating wines of exceptional character, varietal expression and structure. Founded in 1988, McCrea Cellars is Washington State's first winery dedicated exclusively to Rhone varietals, owned and operated by winery partners Doug and Kim McCrea, Susan and Bob Neel. Doug transforms grapes from Washington's finest vineyards into wines of elegance, balance, complexity and finesse.

Anthony Hubbard ~ Chow Foods

Anthony is a Seattle boy, born and bred. He’s been cooking for CHOW Foods since 2002, and was formally trained at Johnson & Wales University in Providence, Rhode Island. A seasoned traveler, Anthony was the Executive Chef on America’s only private luxury train. As Executive Chef of CHOW Foods, he assists restaurant group with the menu development, as well as serving as a mentor to the upcoming chefs and sous chefs in the restaurant portfolio. Produced by Brady Lowe of www.TasteNetwork.com

Benjamin L. Smith is a product of Ohio, having grown up in Columbus and attended Ohio State University. Since founding Cadence with his wife and tasting companion Gaye McNutt in 1998, Smith has garnered exceptional critical praise for his winemaking. Cadence is Washington’s premier producer of single vineyard Bordeaux blends. The Cadence Bel Canto is Washington’s most consistently lauded Bordeaux blend. Cadence is also the only winery to focus solely on Red Mountain vineyards, featuring the inaugural release of their 2006 Cara Mia estate Red Mountain vineyard in November 2008.

“MEAT THE PIGS” Gloucester Old Spots Clark Summit Farm - Tomales, CA chef: Ryan Farr, 4505 Meats The Gloucester Old Spots Pig, or GOS, descended from a region in Gloucestershire, England. Recognized as the oldest pedigree spotted pig in the world, the GOS was once popular with small family farms, where they were raised on dairy by-products (such as whey) and orchard "drop fruit," giving these pigs the nicknames "cottage pig" and "orchard pig. A high-fat yieldswine, the GOS served as an important producer of flavorful meats, lard and bristle hair.

Duroc Good Farm - Olsburg, KS chef: Nate Appleman, A16/ SPQR The Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy, the meat is mild and tender. This duroc is raised by Craig and Amy Good, the foremost experts on the breed, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs do rock!” The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830.

Berkshire Newman Farm - Mrytle, MO chef: Staffan Terje, Perbacco Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the county of Berkshire. Berkshire pork is rich and creamy with hints of nuttiness. The meat is bright in color and heavily marbled with a thick delicious fat cap that contributes to the mellow and resilient pork. Berkshires are early-maturing black pigs and often have white on their legs, faces, and the tips or their tails.

European Wild Boar/ Tamworth Riverdog Farm - Guinda, CA chef: Ravi Kapur, Boulevard Originating in England, Tamworth derives from the town in Staffordshire. The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all pork. The European Wild Boar is raised wide open pastures, allowing them to roam freely and exhibit their innate behavior. A fatty breed with good foraging abilities and enjoys the attention of humans. A perfect blend of pigs.

Berkshire/ Yorkshire Devils Gulch Ranch - Nicasio, CA chef: Peter McNee, Poggio The Yorkshire breed was developed in Yorkshire, England. In 1830 the first Yorkshires were imported to the United States, The modern Yorkshire is muscular with a high proportion of lean meat. The cross breed results in a well-marbled pig with a nice proportion of lean meat. The Christian Brothers have a wonderful program and deserve attention moving forward in the heritage swine community.

SAN FRANCISCO

presented by

June 14th, 2009

TASTE NETWORK CHEFS

Ryan Farr, 4505 Meats Nate Appleman, A16 / SPQR Staffan Terje, Perbacco Ravi Kapur, Boulevard Peter McNee, Poggio Trattoria WINES

Arcadian Winery Krupp Brothers Hirsch Vineyards Elk Cove Winery K Vintners/ Charles Smith's Wines RAISING AWARENESS FOR: Heritage Breed Pigs Nationwide COCHON 555 thanks Formaticum Cheese Paper Domaine de Canton Cheese Plus Rancho Gordo Patz & Hall Ghost Horse World Chase Cellars Bonny Doon Magnolia Brewing and Alembic Taza Chocolate Honest Tea The Art Institute of California San Francisco YELP foodbuzz Ferry Plaza Wine Merchants The Fairmont San Francisco Savory Cities Heritage Foods USA Clark Summit Farm Devils Gulch Ranch Riverdog Farm Jacobsen Orchards, Napa chefs, judges and family-owned wineries

“MEAT THE CHEFS”

Ryan Farr, 4505 Meats Ryan's culinary career has always focused on putting the simple pleasures of food in balance with the demands of discriminating palates. Farr's accomplishments as a chef include 3 years at the Michelin Star celebrated Fifth Floor. His technique blends worldly influences with the finest in local and sustainable ingredients resulting in exquisite dining experiences for clients coast to coast. His current project, 4505 Meats Chicharrones is a mind-bending gourmet comfort food, that takes classic beyond standard culinary expectations. Farr contributes to his community with neighborhood butcher classes and as an instructor with CHEFS: a program that provides culinary training to homeless adults.

Nate Appleman, A16/ SPQR A16 and SPQR chef/owner Nate Appleman’s soulful cooking style has garnered local and national praise. As a 2009 James Beard Foundation Award Rising Star Chef winner, Food & Wine 2009 Best New Chef and San Francisco Chronicle Rising Star Chef, his cooking has been recognized by publications such as The New York Times, Bon Appétit, Martha Stewart Show and Gourmet. A graduate from the Culinary Institute of America in Hyde Park, New York, the native of Greenville, Ohio has worked across the country, honing his skills at amazing restaurants.

Staffan Terje, Perbacco When asked why a Swedish-born chef would choose to open an authentic Italian restaurant, Staffan Terje, opening chef of Perbacco in San Francisco replies, “Italian food is the food that talks to me. You don’t choose who you fall in love with. It just happens.” Raised on a farm outside of Stockholm, Staffan discovered his passion for food at an early age. Chef Terje’s philosophy of buying produce from small, local farmers, and daily chaning menu implies “Our dishes will highlight the seasonal produce,” he says, “It’s the right thing to do.”

Ravi Kapur, Boulevard As Chef de Cuisine of Boulevard, Kapur is responsible for the daily operations of the kitchen as well as development and implementation of new dishes on the ever changing menu. He is constantly working with purveyors, farmers and gatherers to bring fresh ingredients and new ideas to the restaurant. Currently Kapur is working on a new restaurant project, Prospect, where he will be the Executive Chef. Set to open in the Spring of 2010 at the Infinity in San Francisco, Prospect will showcase Modern California Cuisine in a comfortable vibrant atmosphere.

THE WINES Krupp Brothers began in 1991 with the vision of Dr. Jan Krupp, a physician with a green thumb, and his brother Bart Krupp, an astute businessman, who both share immense passion for fine wine. From humble beginnings, the venture has grown in both size and reputation, now comprising three distinct vineyards and Stagecoach. Nestled between Chappellet, Bryant Family, and David Arthur, Krupp Brothers take a small percentage of the select fruit from all three vineyards to produce the handcrafted private labels: Veraison, Black Bart and Krupp Brothers Gold Series. Elk Cove Vineyards began in 1974 and remains one of Oregon's oldest and most respected wine producers. Pat and Joe Campbell’s commitment to handcrafted, estate grown wines now encompasses 180 acres on four separate sites in the Northern Willamette Valley. Winemaker Adam Godlee Campbell joined his parents in 1995 and continues the founding principles of respectful handling of the fruit and land. Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard overlooking the Pacific Ocean on the extreme Sonoma Coast in 1980, and since then it has become one of the leading sources for pinot noir grapes, providing fruit to Littorai, Williams Selyem and Kistler, among others. Since 2002, David has been producing his own estate pinot noirs and chardonnays from this complex, cool-weather site. These are wines of balance, concentration, complexity, and most important, site-specificity. K Vintners is located at the base of the Blue Mountains in the Walla Walla Valley, Washington. Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging has earned the moniker “rock star” of Washington State Syrah. Charles Smith, originally from northern California arrived in the Valley after 11 years of managing Scandinavian rock bands.

Peter McNee, Poggio Trattoria This Minnesota native honed his skills in some of the Bay Area’s top restaurants using fresh local ingredients and now uses them in simply prepared Italian dishes at Poggio in scenic Sausalito. While working at Stars, he attending the California Culinary Academy. A two year stint as Sous Chef at Tra Vigne Restaurant sparked his yearlong culinary pilgrimage to Italy in 2003. Upon returning from Italy, Peter joined Poggio and today he continues to develop his menus around ingredients available from the Bay Areas farmer’s markets using local seafood and naturally raised meats.

Founded in 1996 and built on the philosophy that great wine should masterfully translate its terrior, owner and winegrower Joe Davis often leases parcels from the Central Coast’s premier vineyards to control yields and ensure that grapes reach their full potential on the vine. Harvesting fruit balanced by its natural acidity and sugar, Davis then applies traditional French production techniques to each varietal. The acclaimed results continue to mature and refine in the bottle, achieving a cellared complexity shared by the world’s finest Burgundian wines.

“MEAT THE PIGS” Ossabaw EcoFriendly Foods, Moneta, VA chef pairing: Nicholas Stefanelli

WASHINGTON DC

100% Ossabaw Island Spanish Iberico

This is the shipwrecked decendent of the Spanish Iberico pig discovered wild after 600 years of isolation on the Ossabaw Island off the coast of Georgia. The Iberico is known in Spain for its high fat content which is superior for making salumi.

Wattabaw EcoFriendly Foods, Moneta, VA chef pairing: John Manolatos

presented by

May 31st, 2009

TASTE NETWORK

Red Wattle + Ossabaw Island Spanish Iberico

This is a blend of the Ossabaw and Red Wattle pig which is known for being a flavorful faster growing and more docile breed which has an excellent external fat cap and the characteristic “wattle” which hangs from the jowl.

Duberkwattabaw EcoFriendly Foods, Moneta, VA chef pairing: RJ Cooper

Duroc + Berkshire + Red Wattle + Ossabaw Spanish Iberico

This is a four way cross of the Ossabaw, Red Wattle, Duroc and Berkshire. The Duroc and Berkshire are English breeds known for a longer loin with nice marbling. Berkshire pork is rich and creamy with hints of nuttiness. The meat is heavily marbled with a thick delicious fat.

Duhampwattabaw EcoFriendly Foods, Moneta, VA chef pairing: Jamie Leeds

Duroc + Hampshire + Red Wattle + Ossabaw Spanish Iberico

This is a four way cross of the Ossabaw, Red Wattle, Duroc and Hampshire. The Hampshire is another English breed known in its time for being the perfect pig because of its superior fat to meat ratio in the belly and loin and for its friendly.disposition.

Crossawattabaw EcoFriendly Foods, Moneta, VA chef pairing: Brian McBride

Poland China + Chester White + Duroc + Berkshire + Tamworth + Red Wattle + Ossabaw Isalnd Spanish Iberico This is a combination of five breeds called the Farmer’s Cross. This consists of Poland/China, Chester White, Duroc, Berkshire and another English breed called Tamworth. This is the “Rock Star” pig touted as “intensely fine swine” by Frank Bruni of the New York Times. When crossed with the Red Wattle and Ossabaw it becomes even more fatty and flavorful.

EcoFriendly Foods provides pasture-raised, "beyond organic" meats to consumers at farmers markets and to restaurants. All of the animals are raised humanely on small family farms throughout the Shenandoah Valley, VA. Taste Network is a Georgia-based company delivering experiential services to the artisan wine and cheese industries. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine.

CHEFS

Brian McBride, Blue Duck Tavern RJ Cooper, Vidalia Nicholas Stefanelli, Mio Jamie Leeds, Commonwealth Gastropub John Manolatos, Cashion's Eat Place WINES

Patz & Hall Miner Family Vineyards Arcadian Winery Pax Wine Cellars Bonny Doon Vineyards RAISING AWARENESS FOR: Heritage Breed Pigs Nationwide and ICompassion, an organization that

works to reduce the number of individuals who die from kidney disease each year through providing support with a national live donor registry. Learn more - www.icompassion.org

COCHON 555 thanks EcoFriendly Foods Domaine de Canton Cowgirl Creamery Market Salamander Rancho Gordo Patz & Hall Bayou Bakery coming soon! Honest Tea MENUPAGES foodbuzz Ryan Farr + 4505 Chicharrones 2911 Productions Professionals in the City Mandarin Oriental Washington DC Dennis & Amy Junius Icompassion.org Ben Fisher chefs, judges and family-owned wineries

“MEAT THE CHEFS”

Brian McBride, Blue Duck Tavern The Blue Duck Tavern opened in June 2006 with an emphasis on the finest and freshest ingredients provided by regional farmers, artisans and producers, featuring cooking from Executive Chef Brian McBride. McBride earned a culinary degree from Johnson & Wales University in Rhode Island and took residence in restaurants throughout the world, including positions in Newark, Providence, New York, Cambridge, Cuernavaca, Mexico and London. His experience intelligently showcases the best of the season through simple, traditional cooking methods.

RJ Cooper, Vidalia Growing up in Michigan, RJ imagined playing star chef in the kitchen with his mother and Sicilian grandmother making everything from scratch. Cooper decided a culinary education at Kendall College was the next step. After graduation Cooper moved Atlanta and New York where he worked with the best in the business. In the late 1990’s, Cooper moved to Washington D.C., and joined Vidalia as chef de cuisine. Jeffrey Buben took on the role as mentor and soon after, RJ won the prestigious Best Chef Mid Atlantic by the James Beard Foundation.

Nicholas Stefanelli, Mio For Nicholas Stefanelli, culinary inspiration stems from his Italian and Greek ancestry. Driven and aligned with a keen sense of precision, Stefanelli focused his energies on mastering two kitchens: Chef Roberto Donna’s Galileo and Maestro in DC. An able young chef, Chef Trabocchi proclaimed Stefanelli as a rising star in the industry and encouraged him to stage in 2004 at Thomas Keller’s world renowned French Laundry. In 2008, Stefanelli returned to Washington, DC, to serve as Executive Chef of Mio where he crafts menus by sourcing the finest in local ingredients.

THE WINES Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California's most celebrated artisan wineries. To achieve their goal of crafting exceptional limitedproduction wines, the four founders focus knowledge, expertise and daily attention with an integrated, hands-on approach.

Facing west on the Silverado Trail in the Napa Valley's renowned Oakville appellation, Miner Family Vineyards exemplifies the vision of a new guard of Napa vintners. Founded by Dave and Emily Miner in 1998, Miner makes a stellar collection of elegant wines using fruit from Napa Valley and other specially selected California vineyards. Winemaker Gary Brookman uses a combination of old world winemaking techniques and modern technology to make wines that reflect the pure clarity of the varietal while capturing the essence of the vineyard. Launched in 2000, the focus of Pax Wine Cellars is to produce the best vineyard-designated syrah and other Rhône style varietals from the North Coast, with operations based in Santa Rosa, CA. Pax’s handcrafted, limited production wines enjoy a cult following from wine collectors because of their rich, intense and ageing potential. The wines amaze any palate and pair beautifully with artisan cuisine.

Jamie Leeds, Commonwealth Gastropub Jamie Leeds is one of Washington’s most highly recognized chefs due to her successful restaurants, Hank’s Oyster Bar and Washington’s first gastropub CommonWealth. She is also the current president of Women Chefs and Restaurateurs (WCR). A self-taught chef, Leeds brings to her food a strong sense of American culinary values, incorporating local and seasonal produce into her recipes. In May 2005, she opened her first restaurant Hank’s Oyster Bar followed by another Hank‘s, and the most recent project is the succcessful gastropub that opened in July 2008 in Columbia Heights.

John Manolatos, Cashion's Eat Place As a second-generation Greek immigrant, work ethic and determination were values established at a very early age for John. Entering the profession with little more to offer than dedication and an insatiable appetite for knowledge, he worked his way from prep cook to Sous Chef at Cashion’s Eat Place over 11 years. In July of 2007, John purchased Cashion’s Eat Place with his brother George and long-time friend. Since the purchase, John continues to combine classic with creative. He orders whole animals and uses every last bit in addition to sourcing from local, EcoFriendly farmers. Produced by Brady Lowe of www.TasteNetwork.com

Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Arcadian consistently receives high marks from the world's most respected wine writers. Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. Bonny Doon Vineyard, based in Santa Cruz, California, was founded by Randall Grahm in 1983. Its goal is to produce wines reflective of terroir with the adaptation of biodynamic vineyard practices in 2003. The wines create a sense of place with a complex character supported by notes of minerality. The lineup includes notably the Rhône-influenced Le Cigare Volant, Le Cigare Blanc, Vin Gris de Cigare, Le Vol des Anges and Ca’ del Solo.