Publisher
GEV Media, LLC Kaye Cloutman Founder/Editor in Chief kaye@gevmag.com John Cloutman Chief Operating Officer john.cloutman@gevmag.com Marilyn LaRoque Senior Editor ladolcevita@gevmag.com Beverly Zeiss Fashion Director beverly@gevmag.com Vincent Gotti Director of Photography vincent@gevmag.com Robert J. Lopez Art Director robert@gevmag.com Cocoy Ventura Culinary Director cocoy@gevmag.com Eileen Rogers Managing Editor eileen@gevmag.com Annabelle Pericin Lifestyle Editor annabelle@gevmag.com Genevieve Dee Events Editor gean@gevmag.com Monika Majdanska SVP Marketing and Sales monika@gevmag.com Editorial Assistant Karmela Guno info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304
Issue 13
GEV MAGAZINE
contributors The Food Patrol
Photographers
The Glam Squad
Kathryn Holland Besser Desarie Sy Tamara Gorman Strasser Mac Rogers Liz Garbes Bernardo Cocoy Ventura Jay Huffman Kanoa Utler Tanya Matveeva Mart Limcangco Mark Goldberger John Benedict Gotti Camille Espiritu Bettina Rogers
Alex Gonzales Baguio Angelo Palazzo Nash Bernardo Tubay Yabut Brian Wong Drew Altizer Mehrban Jam Rod Rosete Matthew Brandalise Leonid Malashenok Laura Morton Vasna Wilson John Baca-Dubets Tara Luz Stevens Delvin Shand Chris Miramon Charles Kovach Virginia Lo Ramon Orlanes Rey Del Fierro Vicente Corona Mary Huynh Von Buenconsejo Matteo Volta Anita Leung Patrice Stable Paul Ark
Allison Cartagena Erin Eckert Josette Vigil Jelveh Kelli Daley Kenya Aissa Karie Zarsky Bennett Ozzie Mendoza Alisher Akhunzhanov Ana Cecilia Ortega Liz Gonzales
Contributing Writers Dr. Katerina Rozakis Trani Caity Shreve Kimberley Lovato Geraldine Solon
Sandra Badani Cartagena
Debra Furuichi Alexandra Palero Pearl Cabalan Trisha Leeper Post Digital Work Steven Fendy Mariel L. Montaner Tanya Protsyuk
GEV Magazine is published four times a year by GEV Media, LLC. The opinions expressed in these pages are those of individuals, writers and do not necessarily reflect the views of GEV Magazine advertisers. All images are copyright by their respective copyright holders. All words Š 2014 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.
10
What’s Inside? COVER STORY
10 A THANKSGIVING FEAST WITH GERARDO SAINATO
A Thanksgiving Feast With Gerardo Sainato
88 90 Star Ingredients
16 26 37 46 52 54 79 82 84 86 90
THE FARMER & THE FOX THE GIRL & THE FIG THE PEASANT & THE PEAR HOLIDAY DIY TREATS FALL-WINTER 2014 WINE GUIDE JOAN’S ON THIRD ALA ROMANA MARLOWE SAN FRANCISCO GHIRARDELLI CHOCOLATE FESTIVAL CHAYA BRASSERIE STAR INGREDIENTS A FOOD PHOTOGRAPHY SPECIAL 100 RESTAURANT ANZU
TRAVEL Holiday Gift Guide
70
56 60 64 66
BARCELONA DOS CIELOS BARCELONA MON VINIC SIMPLY GREEN COPENHAGEN DISCOVER COPENHAGEN DENMARK
FEATURE
64 Pasquale Esposito
FOOD EDITORIALS
DISCOVER Copenhagen
70 PASQUALE ESPOSITO 76 THE ADOBE | THREE STICKS WINERY 78 THE INTERNATIONAL CHEFS CONGRESS 80 JUMA VENTURES | HEART OF THE HARVEST 85 BEACH BLANKET BABYLON 88 HOLIDAY GIFT GUIDE 104 TOP OF THE MARK 106 THE ANNUAL SAN FRANCISCO SOCIAL 108 SFMOMA’S 2014 BAY AREA TREASURE AWARD 110 RANDOM ACTS OF FLOWERS 112 THE HERITAGE FAIR 114 KURIOS | MICHEL LAPRISE
Issue 13
GEV MAGAZINE
Editor’s Letter
T
hree years; it may seem like a long time for some but I feel that it happened in a blink of an eye. When GEV started, it was mostly out of a state of desperation - a desire to prove something. The main objective was genuine but the foundation was shallow - a little rough around the edges, to tell you the truth, but time allowed us to improve and better ourselves and yet we’re still a work in progress. To be the platform I really envisioned the magazine to be is to be the voice of unsung heroes, gifted artists and small business owners who otherwise wouldn't have a chance to showcase their accomplishments. I found joy revealing those hidden gems by providing them a place of encouraging, nurturing recognition. As we approach the holidays, we are able to reflect on and celebrate the little milestones we've achieved through the years - but we’re really just starting. Moving forward we aim to work with people who both inspire us and the loyal readers we've gained along the way. I must add that I’m slowly beginning to understand what our role should be in society. We’d like to be successful but in such a way that we maintain our integrity and values of our moral obligation. We’d be grateful to have an immense impact sans the frenzy. In a world filled with media
-glorified personalities and celebrity adulation, my goal is to stay true to who we are and be consistent in celebrating the human spirit. If you know anyone who is making a difference in your community and deserves to have their stories told, please nominate this individual and send us an email. The one thing I am most thankful for this season is the family I’ve made with the people who've contributed to the magazine. It goes without saying that this passion project wouldn't have survived this far without the dedication and countless hours to make GEV possible. Thank you for your continued faith in our journey. You make it happen.
Kaye Cloutman kaye@gevmag.com
Follow me on twitter.com/Cloutwoman Be a fan at facebook.com/GEVMagazine Follow the magazine at twitter.com/GEVMagazine
Photographer Vincent Gotti Lighting director Scott Nobles Makeup Josette Vigil-Jelveh Hair Alisher Akhunzhanov Jewelry Stylist Sandra Badani de Cartagena
09
cover story
Issue 13
GEV MAGAZINE
A Thanksgiving Feast At V. Sattui Winery With Chef
By Kaye Cloutman Photography by Tubay Yabut 11
cover story
N
ot too long ago, a friend who was on a book tour to promote her Calabrian cooking introduced me to the gastronomic charm of Italy. To this day, I remind her how she was mainly responsible for and made a huge impact on my desire to discern their endearing culture. There was much romance, frenzy and giddiness in her voice - it almost felt like she was having an illicit love affair. “That’s what Italy does to me” she added. We talked some more and I tasted and got to know Italy a little better. Being the foodie that I am and only imagining how even more exquisite their food is, I had to inquire about the best places to nosh in while sipping her suggested bottles. She mentioned a few trattorias here and there but pointed out how unbelievably exhilarating it was to experience a modest home cooked meal with ingredients sourced locally prepared with much love – the kind of dishes with recipes passed through generations. Even with simplicity as its foundation, Italian cuisine is almost always a feast elaborately enjoyed. The Italians wouldn't have it any other way. A recent visit at V. Issue 13
GEV MAGAZINE
Sattui Winery further validated this and many flock to their estate daily looking forward to this experience. V. Sattui Winery located in the busy highway 29 of the Napa Valley is a stimulating stop for any first time visitor in the area. Nestled among venerable 250-year-old oak trees, the now-iconic 38-acre V. Sattui Winery and Estate, which opened in 1976, was fashioned after the style of traditional winemaking estates in Italy and France that were built of stone and hand-hewn timber, with underground cellars and terraces offering breathtaking views. The Winery at once evokes the Old World, while offering an undeniably modern California winetasting experience that makes guests feel that they have truly arrived in Wine Country. The picnic experience at V. Sattui is unmatched by any other property in the area, featuring more than 200 types of cheese and a wide array of house-made salads, sandwiches and desserts available in the deli; dozens of highly rated and award-winning wines sold on site; and a
sprawling two acres of picnic grounds that include two dozen tables nestled beneath ancient Valley Oak trees, and tri-level terraces that overlook beautifully manicured gardens and vineyards. V. Sattui is a pet-passionate property, where visitors are welcome to bring their well-behaved dogs to enjoy the picnic grounds. The new Museum exhibit in the underground barrel cellars offers guests an in-depth education on the history and legacy of the Winery.
Visit them! 1111 White Ln, St Helena, CA 94574 (707) 963-7774 www.vsattui.com
Get to know Chef Gerardo Sainato
C
hef Gerardo Sainato hails from Sapri, Italy, and directs the food program at V. Sattui. He brings an authentic Italian culinary background to the Winery’s deli offerings, which include perennial favorites such as the fresh House Made Mozzarella which is pulled several times daily, a Broccoli Almond Salad, Pesto Pasta and seasonally-inspired soups and salads. Each weekend during the warmer months of the year, V. Sattui opens up the outdoor barbeque and pizza oven and guests are invited to purchase Tri-Tip, Salmon, Grilled Prawns, Ribs, Barbequed Oysters and made-to order Wood-Fired Pizzas. V. Sattui has recently opened a Salumeria led by Franco Ghiringhelli and now offers house-cured meats, hand sliced to order, as well as whole cuts of Salumi and Bresaola.
Moistest Turkey Breast For The Brine (2 gallon bath) 2 gallons water 1/2 cups Sugar 1/4 cups Kosher salt 1/4 cups Juniper berries 2 tablespoons whole coriander seeds 2 tablespoons ground allspice 1 bunch Fresh English thyme (approx 1/2 oz) 1 bunch Fresh rosemary (approx 1/2 oz) 5 each Bay leaf
To Roast Turkey Preheat oven to 350-degrees. Remove turkey breast from brine and rinse. Place on a large roasting pan and slowroast for 3 hours and 30 minutes, until the interior of the turkey reaches 165degrees. Remove from the oven and let rest for 10 minutes. Slice and serve.
Cranberry Sauce ala Gerardo ingredients 1 pound Fresh cranberries 1 1/4 cups Granulated sugar 1/2 cup Water 1 teaspoon Ground cinnamon
method Place all ingredients in a sauce pot and cover. Bring to boil then lower heat to gentle simmer. Cook until berries are tender. Approximately 25-30 minutes. Cool and serve. Serves 6
13
cover story
Get to know Chef Stefano Masenti
C
hef Stefano Masanti, a Michelin star chef from Northern Italy, joins V. Sattui as their in-house guest chef from April to October of 2015. Stefano and his wife, Raffaella, are the owners of Il Cantinone restaurant, located in Madesimo, a famous ski resort north of Lake Como. Stefano has become a good friend of V. Sattui’s over the years, creating meals their guests still dream about for their annual Harvest Ball and other events. During his guest chef tenure in 2015, Stefano will create meals for weddings, corporate events and special gatherings. He will host cooking classes for the public, teaching winery guests to make homemade wood-fired oven pizza with fresh ingredients gathered locally. He will also teach his artisan methods of making gelato and salumi, and host cooking demonstration dinners featuring local farmers and their crafted ingredients. Stefano believes in cooking with local, ingredients and is ready to create a menu using the bounty of fresh produce, meats and cheeses made by our neighbors in Northern California. V. Sattui is also working to create a garden and plant herbs and produce throughout the winery to use in cooking. Stefano is a member of the international Slow Food organization and in addition to earning a Michelin Star, he was just awarded by Gambero Rosso, a well-respected food and wine magazine, as one of the best Italian restaurants that promotes local food and farmers. Il Cantinone was also just named one of the best 60 restaurants in Italy by the L’Espresso Guide to Italian restaurants.
Stefano’s Spaghetti Carbonara ingredients 1 ½ pounds High quality Spaghetti, Stefano recommends De Cecco 12 High quality egg yolks ¾ cup Parmesan cheese, grated ½ lbs V. Sattui Guanciale (cured pork cheek), or you may substitute a good quality pancetta Pepper, freshly ground
method For the sauce: Cut the guanciale in small cubes, roast it in a pan with no added fat. Dry the pancetta on a paper towel. Mix the egg yolks and the parmesan in a large bowl until a dense cream forms. Add some freshly grated pepper, to taste.
For the pasta: Boil the pasta in salty water (1 quart water and 1 tablespoon salt for each ¼ pound of pasta). Cook until al dente. Set aside 1 cup of the salted pasta cooking water. Drain the pasta and put it into a large mixing bowl with the egg-cheese mixture. Add 3-4 tablespoons of the reserved cooking water and mix. Continue to mix, adding additional reserved cooking water until the cream is light and smooth. Add the guanciale cubes. Serve immediately. Serves 8
Issue 13
GEV MAGAZINE
red carpet recipes
15
R E D C A R P E T R E C I P E S
By Liz Bernardo Photography by Nash Bernardo Issue 13
GEV MAGAZINE
the farmer & the fox
T
he Cairdean Estate, located at the base of Spring Mountain, is a newly opened 58-acre winery in bustling St. Helena, Napa Valley. It is home to a Tasting Room, a Club Member Tasting Room, the Farmer and the Fox Restaurant, Butterscots Bakery and Deli, a Market Place, and a winery with caves set to open next year. The vision of the estate’s proprietors, husband and wife Edwin and Stacia Williams, was to create a food and wine village in Napa where people can stop and enjoy a full day’s worth of activities from having breakfast or lunch at Butterscots, picnicking, shopping, wine tasting, or dining at the Farmer and the Fox. They named the estate “Cairdean”, which is a Scottish Gaelic term meaning friends. Their belief is that wine is meant to be shared with people close to your heart. The Tasting Room is one of a kind and offers a constantly changing menu. Unlike most tasting rooms in Napa Valley, theirs is open until 8pm so people can definitely take their time and enjoy wine tasting until late. Once the marketplace is fully opened, it will showcase specialty, rare, and unique pieces from all over the world available for purchase. Walking into Butterscots, a bakery and deli in one, you immediately get a new world rustic feel. The bakery serves breakfast and lunch and offers pastries, breads, soups, salads, and sandwiches on their menu. Some bakery specialties are the butterscotch and lime croissants, filled doughnuts, chocolate almond tart, and the ginger-porter tea cakes. One can also find cookbooks, linens, kitchen tools, silverware, and many specialty food items inside. Butterscots also offer catering and picnics at the estate’s own private grounds with a view of the estate’s very own vegetable garden. The Farmer and the Fox is an exceptional restaurant. The ambiance, color scheme, woodwork, and design are reminiscent of being in an upscale but old fashioned English Gastro Pub. Oak walls, dark leather seats, black and white marble floors, high ceilings, vintage silverware, and traditional Welsh woven patterns are seen on their pillows and seats. Vintage plates adorn the walls and brass bell pendants for lighting hang from the ceiling. The restaurant is open every night from 5 to 10pm and also offers private dining and catering by request. Both Butterscots and the Farmer and the Fox restaurant are lead by Executive Chef Joseph Humphrey, together with his Chef de Cuisine Jason LaBlue. Originally from Tallahassee, Florida, Chef Joseph started working his way up in the kitchen at the age of 15. He worked at some well-known restaurants in Napa, such as the Michelin-rated Auberge du Soleil Restaurant and at The Restaurant at Meadowood. He brings his expertise at the Farmer and the Fox, whipping up some very creative dishes on the menu. Very original and not to be missed are the scotch egg with cress and horseradish, smoked mussel chowder, whisky cured salmon served on house-made beer bread, roasted squab in tikka masala sauce, and the rabbit Wellington in old school red wine sauce. The popovers are light and delicate, freshly baked every half hour. For a sweet ending, the salted caramel apple mille-feuille paired with buttermilk ice cream is the perfect fall dessert. On the other hand, the Cairdean Vineyards 2014 Harvest Sorbets is unique and made with grapes grown from their very own vineyard. It’s unadulterated and tastes very clean and refreshing. The Countess of Carrak, Mor Easley, and the Alexander Forbes are just a few of the many unique blends of cocktails offered from the restaurants’ bar. The Estate is set to be completed and fully opened by early next year 2015.
Located at 3111 St. Helena Highway North, just two miles north of downtown St. Helena, the restaurant is open seven days a week from 5:00 p.m. until 10:00 p.m. Reservations are recommended and can be made by calling 707-302-5101 or at www.farmerandfox.com.
17
Interiors were designed by San Francisco-based Nicole Hollis. A modern take on the European gastropub, the space is elegant and approachable with oak paneled walls, leather banquettes and black-and-white checkered marble floors. A brass bar illuminated with bankers’ lamps, customized brass sconces and oversized bell-shape light fixtures cast an inviting glow. Banquette seating upholstered in traditional woven Welsh blankets provides color and coziness; vintage silverware is part of each table’s setting.
The Farmer and The Fox signature cocktail Chef de Cuisine Jason LaBue
Beverage Director James Kendall
Issue 13
GEV MAGAZINE
the farmer & the fox
Get to know Executive Chef Joseph Humphrey Who and what are your major influences and how has it shaped the way you cook now?
What factors do you consider when choosing your vendors/ purveyors and who are your local favorites?
Coming up the ranks as a young cook, my three biggest chef influences were George Morrone, who really taught me how to taste and how to compose interesting, balanced dishes, Julian Serrano, who’s work ethic is unparalleled, and Michael Mina, from whom I really learned the bigger picture of what it takes to run a successful restaurant.
First and foremost is the quality of the product. We are fairly spoiled in Napa, and the Bay Area in general, in that we have so many great farms nearby. Here at The Farmer and The Fox, we are very fortunate to have a farm 10 minutes away called Forni-Brown, and I’ve known the guys that run it for over ten years now. They bring us amazing produce literally straight out of the ground, usually still warm from the sun.
How would you describe the food at The Farmer and the Fox and what are the dishes that best represent the theme of the restaurant? At The Farmer and The Fox we are trying to present a contemporary, Napa Valley version of a European gastropub. So to me that means staying focused on really great local products presented relatively purely and simply, with a nod to some of the classic dishes you might see in pub in Scotland or England, such as our version of the Scotch Egg or our Rabbit Wellington. What are your favorite wines from the estate that you like to pair your food with? I really like Stacia’s overall style of winemaking; they are all very well balanced, with good acidity, which makes them really great food wines. In particular I am a really big fan of the Haley Margaret and the Atlas Peak Syrah.
How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions? We try to be as accommodating as humanly possible. At the end of the day, we are here to take care of people, and if we can do something simple like accommodate someone’s particular dislike or allergy, then we are going to make a lot of friends. What’s your favorite thing about being in Napa and cooking at The Farmer and the Fox? I think being surrounded by so much natural beauty is very inspirational. I live in the East Bay, which affords me the pleasure of driving through much of the valley everyday, and it always takes me back a little just how beautiful it is in Napa Valley.
19 39
red carpet recipes
Chef Joseph Humphrey’s
Chocolate & Smoked Almond Tart
Issue 13
GEV MAGAZINE
the farmer & the fox
preparation Chocolate Tart Dough
½ c butter, softened ½ c plus 1 tbl powdered sugar 1 egg yolk ¾ tsp vanilla extract ¼ c cocoa powder 1 ¼ c ap flour
cream the butter and powdered sugar add the egg yolk and beat until smooth sift in the flour and cocoa powder beat on low just until combined wrap and chill overnight unwrap the dough and roll out to ¼” thick cut out circles 8” in diameter place the dough circles in 6”x3/4” tart pans cut out 8” circles of parchment paper and place on top of the tart shells weigh down the tart dough with pie weights or dried beans bake at 350 for 15 minutes remove weights and bake another 5-10 minutes, until dough is dry and set
Chocolate soufflé tart filling:
10 tbl butter, cut into small pieces 5 ozs dark chocolate 4 eggs, at room temp ¾ c sugar 3 tbl ap flour
place the butter, and then the chocolate in a mixing bowl set over a pot of simmering water melt stir to combine beat the eggs and sugar until light and thick fold the egg mixture into the chocolate in 3 batches sift the flour over the batter and carefully fold in cover and chill overnight
to finish: fill each tart shell with approximately ½ c of filling mix stick 6-8 smoked almonds, and 2-3 chunks of fresh plum into each filled tart shell bake at 350, 12-14 minutes
21 39
red carpet recipes
Chef Joseph Humphrey’s
Butterscotch & Lime Croissants Issue 13
GEV MAGAZINE
the farmer & the fox
preparation Preferment ¾ c nonfat milk 1 tbsp dry yeast 1 1/3 c ap flour
Roll in butter 2 ¾ c butter make sure butter is malleable, but not warm, or cold
warm the milk to 85 degrees transfer to a mixing bowl sprinkle in the yeast stir to dissolve add the flour mix until smooth cover w/ cheesecloth and let rise overnight in fridge Dough
1 tbsp plus 1 tsp dry yeast 1 ¾ c whole milk 6 c ap flour 1/3 c sugar 1 tbsp plus 1 tsp salt 1 tbsp melted butter
transfer the preferment to the bowl of a stand mixer w/ the dough hook attached add the yeast mix on low until yeast is incorporated, 1 or 2 minutes once incorporated, increase the speed to medium and mix for 2 more minutes slowly add half of the milk until incorporated reduce speed to low add the flour, sugar, salt, melted butter, and the rest of the milk until fully incorporated, about 3 minutes turn mixer off, let rest 15-20 minutes turn mixer on low and mix until dough is smooth and elastic, 3 minutes transfer to a mixing bowl cover w/ cheesecloth and let rise at room temp until double in size, about 90 minutes transfer the dough to a floured work table press into a rectangle 2 inches thick wrap in plastic wrap and refrigerate 4-6 hours
roll the dough out to a rectangle, 28 x 12 inches with long side towards you, spread the butter over 2/3 of the rectangle, starting from the left fold the unbuttered third over the center third, and then the left third over the center seal the top and bottom seams to seal in the butter give the dough a quarter turn so that the seams are at the left and right roll the dough to a rectangle 28 x 12 inches repeat the folding steps again wrap in plastic and refrigerate for 2 hours unwrap the dough and roll to a rectangle 28x 12 inches fold into thirds again wrap again in plastic and put in freezer for 1 hour, or overnight if dough was left in freezer, transfer dough from freezer to the refrigerator the night before baking dust work surface with flour roll the dough into a rectangle about 32x12 inches, and 3/8 inch thick cut the dough into triangles approximately 12 inches long and 2 inches wide at the bottom liberally coat the triangles of dough with finely grated butterscotch chips and lime zest with the base of the triangle closest to you, gently roll the dough over itself, finishing with the point of the triangle on top. The roll should have 6 or 7 ridges. place the croissants on parchment lined tray let rise again at 75 degrees for about 2-3 hours, or doubled in size preheat oven to 425, no fan carefully brush with egg wash (egg, cream, salt) let egg wash dry briefly, about 10 minutes turn oven down to 400 bake 15-20 minutes transfer to a wire rack to cool
23 39
red carpet recipes
Chef Joseph Humphrey’s
Scotch Egg, Cress & Horseradish
Issue 13
GEV MAGAZINE
the farmer & the fox
preparation For the eggs
For the salad:
6 large eggs, best possible quality ½ good quality pork sausage 2 c. all purpose flour 8 c. panko breadcrumbs
Bring a medium sized pot of water to the boil. Gently lower 4 of the eggs into the water and cook for 6 minutes. Remove the eggs from the boiling water and place immediately into a bowl of ice water to stop the cooking process. In a medium sized bowl, whisk together the remaining two eggs. Place the flour in another bowl, and the breadcrumbs in a third bowl. Once the eggs are cold, carefully remove the shells, being extremely careful to not break the eggs. Once the eggs are clean, carefully coat them in a thin layer of pork sausage, making sure that the egg is completely encased. Place in the refrigerator again to chill for at least 30 minutes. Once chilled, carefully coat the eggs in a thin layer of flour, followed by a thin layer of egg wash, followed by a layer of breadcrumbs, followed by another layer of egg wash, and finally another layer of breadcrumbs. Reserve the eggs in the refrigerator until ready to fry. Discard any leftover flour, egg wash, or breadcrumbs.
For the cress puree:
2 c. cleaned watercress sprigs 4 each radishes, cleaned and thinly sliced zest and juice of 1 lemon 2 tbl olive oil
Place the watercress and the radishes in a small bowl. In a separate bowl, whisk together the lemon juice, zest, and olive oil. Lightly dress the watercress salad with the lemon juice mixture just before serving.
To finish: Fill a large, heavy bottomed pot with enough oil to submerge the eggs in. Heat the oil to 350 degrees. Carefully transfer the eggs into the hot oil and fry until golden brown, about 4-6 minutes. Carefully remove the eggs from the hot oil, and place them on a tray lined with paper towels. Meanwhile, spoon 1 Tbl of the watercress puree into the bottom of a small bowl. Carefully cut the eggs in half lengthwise and place on top of the watercress puree. Top the eggs with some of the watercress and radish salad. Garnish each egg with a little freshly grated horseradish.
Serves 4
3 c. cleaned watercress leaves and thin stems ¼ c olive oil salt to taste Bring a medium pot of water to the boil and season heavily with salt. Prepare a bowl of ice water. Plunge the watercress into the boiling water and cook for 10 seconds. Using a slotted spoon or a skimmer, remove the watercress from the boiling water and immediately plunge into the ice water to stop the cooking process. Once the watercress is cold, remove from the ice water and squeeze out any excess water. Transfer the cooked watercress to a blender and puree until smooth. Once smooth, and with the blender still running, slowly drizzle in the olive oil. Season to taste with salt. Reserve cold until ready to serve.
25 39
R E D C A R P E T R E C I P E S
By Kathryn Holland Besser Photography by Tubay Yabut Issue 13
GEV MAGAZINE
the girl & the fig
A
uthentic, approachable and always bringing the freshest of what’s in season were the hallmarks of our memorable lunch at the girl & the fig. Chef John Toulze dazzled us with an array of tastes, textures and visual delights throughout the fourcourse tasting menu. Accompanied by a well-chosen selection of Rhone varietals, our fall-oriented meal reflected a sense of place (and time) that has made the girl & the fig a must-visit destination in Sonoma, California. Since 1997, chef partners Sondra Bernstein and John Toulze have dedicated themselves to an uncomplicated approach to growing, cooking and serving country food with a French passion. Simplicity, soulfulness and truthfulness are universal threads between cuisine and restaurant. If they can grow it or make it themselves, they do with brio. If not, it comes from purveyors who share a similar devotion to cultivating excellence. While maintaining the highest standards of food quality and preparation, the girl & the fig also embraces Sonoma’s less formal atmosphere and honors the restaurant’s humble beginnings. From menu classics to charming decor, the past is never far from the present. Its echo is felt in the smallest of details such as their monthly sourcing of mismatched wine glasses at local thrift stores. Originally borne of economic necessity, it continues as a charming tradition. Along with a hand-stamped signature frame and loosely drawn marker swirls atop butcher paper, the tables invite you to get comfortable and prepare yourself for the serious business of eating. And thus we did.
(versus the rolled variety). The salt-curing process takes anywhere from 28 to 35 days and the intense, velvety results rival their Italian cousins. third course: duck confit The moist, tender leg of duck atop a white bean stew with house-made fennel sausage, herb bread crumbs, and mustard jus needed only a fanciful glass of wine to become our ideal fall lunch entrée. At this point, we briefly sampled the remaining white varietals (a Grenache Blanc – 2012 Priest Ranch and a Roussanne – 2012 Truchard, both from Napa Valley) but decided a red would be more classically French. The sommelier brought a lovely offering: a 2012 Kibelstadt Father’s Watch. Mostly Syrah, with a bit of Mourvèdre plus some 100-year old Carignan, it was a utopian combination of the three main grapes of the Southern Rhône. We closed our eyes, dreamed of the French countryside and savored every mouthful. fourth course: chocolate & salted fig caramel trifle Coming to the end of the meal was bittersweet but the girl & the fig’s signature dessert was both salty and sweet. The ingredients were top notch; the proportions perfect. Lightly toasted Italian meringue lay upon a thin layer of salted fig caramel and a generous serving of mousse-like chocolate. We tried to be coy but we were each determined to scoop up as much trifle as possible with every spoonful. We closed the meal with a shared promise to return soon.
first course: mushroom soup From the garden to the stock pot indeed! Chef Toulze has a nearly encyclopedic knowledge of fungi and gave an impressive ad hoc primer on local mushrooms. The soup was wholly balanced between earthy and creamy with the fried sunchoke medallions providing a crispy, satisfying crunch. The medium-bodied Viognier (Miner 2012), the first offering in the white varietal flight, delivered vibrant notes of citrus and honeysuckle along with a welcome acidity that contrasted the exquisite richness of the soup.
Trend aware but not trend motivated is what you’ll find at the girl & the fig. They are original, authentic and welcoming from first tempting sip to last luscious bite.
Duck Confit over White Bean Stew
second course: fig & arugula salad A classic from the beginning, the rustically composed salad of arugula, toasted pecans, house-made pancetta, Laura Chenel chèvre, dried figs and port vinaigrette exemplifies the chefs’ mantra of letting excellent ingredients speak for themselves. Bite after delicious bite brought peppery, creamy, salty and sweet together in distinctive combinations. The second offering in the wine flight was a Marsanne (Campovida 2012), a white wine grape most commonly found in the Northern Rhône region. This lovely specimen, hailing from Mendocino County, mirrored the salad with its fruity, nutty and herby bouquet. Chef Toulze took a moment to recount the restaurant’s long connection to Sonoma’s Laura Chenel, whose famous chèvre was in its infancy around the same time the girl & the fig was established. The salad elements originally came together much as they do today, the main exception being the pancetta, which is now made in house. Interestingly, some of the Berkshire pigs are actual Silicon Valley denizens, hailing from the end of Stone Valley Road in Danville (the restaurant goes through a whopping 700 pounds per month according to Chef Toulze). Over the years, they have perfected a method of producing unrolled pancetta
Located at 110 W Spain Street in the heart of downtown Sonoma, the restaurant is open seven days a week featuring an allday menu - daily 11:30 am - 10 pm, late night brasserie menu until 11 pm on Fridays and Saturdays and a Sunday Brunch from 10 am to 3 pm. Reservations are recommended and can be made by calling 707.938.3634 or at www.thegirlandthefig.com
27
red carpet recipes
C
harming and rustic like Sonoma itself, the interior of the girl & the fig features deep, warm wood tones, soft natural lighting, and eclectic art on the walls. Echoing an old-fashioned brassiere, the long bar near the entrance invites you to have a drink before your meal; adjacent to the bar is a small space displaying the restaurant’s cookbooks, gift items and “fig foods” for sale. Don’t leave without a jar of the girl & the fig’s delicious salted fig caramel! ($10/7.7 ounce jar) The dining tables are close enough for you to steal a glance at your neighbor’s meal, but at a sufficient distance to ensure a degree of privacy. Every day, the staff decorates the tabletop butcher paper with the girl & the fig’s distinctive signature frames (hand stamped) and delicate marker swirls.
Issue 13
GEV MAGAZINE
the girl & the fig
Get to know Executive Chef John Toulze Who and what are your major influences and how has it shaped the way you cook now? There have been many individuals and influences during my career. Chief amongst them is Sondra Bernstein, my mentor and partner. From the beginning, her idea that food should be simple, fresh, and made in house, have guided my "food" hand. How would you describe the food at the girl & the fig and what are the dishes that best represent the theme of the restaurant? Our food is soulful, simple and true. We make all we can from scratch, farm our plot to the fullest, and take pride in knowing the roots of our cuisine. Dishes like the fig salad, duck confit or our grilled cheese sandwich are staples that have depth because of the connections we have to the ingredients, history and simplicity of the preparation. What are your favorite wines from the estate that you like to pair your food with? To choose one would be sinful. From the beginning, we have been blessed to be surrounded by incredible, like-minded wine makers. Furthermore, our frequent trips to France have allowed us to expand those connections, and have inspired us to create food as distinctive as the wines we serve. From day one, our primary focus has been Rhone varietals and the proponents of wines that are meant to share the table with food. We also have an incredibly unique farming agreement with Benziger Family Winery/Imagery Estate, allowing us to farm multiple acres on their Bio-dynamic farm. The commonality amongst all the wines on our list are accessibility, authenticity and food friendly orientation. What factors do you consider when choosing your vendors/purveyors and who are your local favorites? We are blessed to be very busy, but this sometimes creates challenges for our local partners’ ability to keep us with us. That said, we are blessed by the plethora of incredible producers in our area and I know I will miss so many by listing just a few, but here are a couple that jump out: Paul's Produce, Matos Cheese, Peter Mathis Wines, Bohemian Creamery, Stone Valley Farms.... and the list could go and on. What all these folks have in common is a commitment to quality, authenticity, and a passion for their craft. How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions? We don't adjust as much as we remain flexible. We are and have always been in the service industry, and success demands that you meet your customers’ needs and desires. From the beginning, we have found that folks want an honest experience, and as long as we are making the effort to accommodate their needs, they tend to want to give us the opportunity to serve them. What’s your favorite thing about being in Sonoma and cooking at the girl & the fig? It is home. This is where I have chosen to make my living, raise a family, and most importantly, refine my craft. For me, there is no better place to be as a chef. I am surrounded by dynamic and talented folks driven by similar ethos, and, ultimately, I think no other restaurant exemplifies that more that the girl & the fig. Since 1997, Sondra has been transcending trends and created an institution that exemplifies Sonoma and what it means to live here.
29 39
red carpet recipes
Chef John Toulze’s
Wild Mushroom Soup with Madeira Cream Issue 13
GEV MAGAZINE
the girl & the fig
preparation
For the soup: ½ cup dried porcinis 4 tablespoons (½ stick) unsalted butter 1 small yellow onion, chopped 3 celery stalks, heart leaves reserved, chopped 1 small carrot, chopped 1 large leek, white part only, cleaned and chopped 2 shallots, diced 4 garlic cloves, crushed ½ pound shiitake mushrooms, cleaned and chopped 1 pound crimini mushrooms, cleaned and chopped 4 tablespoons blended oil 1 cup dry white wine Herb sachet
(dried thyme, bay leaves, and black peppercorns) ½ cup heavy cream Salt and white pepper to taste
For the Madeira Cream 1 tablespoon unsalted butter 1 shallot, diced 1 garlic clove, diced 1 cup Madeira 1 sprig fresh thyme ½ cup heavy cream
In another sauté pan cook the mushrooms in the blended oil over high heat until browned. Combine the mushrooms and the reconstituted porcinis (with their liquid) to the other vegetables. Add the white wine and reduce until the liquid has almost completely evaporated, about 3 to 4 minutes. Add 6 cups of water and the herb sachet and season with salt and pepper to taste. Bring to a boil. Reduce the heat and cook until the mushrooms are tender. Take the pan off the heat and remove the sachet. Add the cream and purée the mixture in a food processor or a blender. Strain the mixture through a fine-mesh sieve. Adjust the seasoning with salt and pepper to taste. To prepare the Madeira Cream In a small saucepan heat 1 tablespoon of butter and sauté the shallots and garlic over medium heat. Add the Madeira and thyme and reduce the liquid until the liquid has almost completely evaporated, about 3 to 4 minutes. Add the cream and reduce by half. Season with salt and pepper to taste. Remove the pan from the heat, remove the thyme sprig, and purée the mixture in a food processor or a blender. Strain the mixture through a fine-mesh sieve. To serve
Salt and white pepper to taste
To prepare the soup
Garnish each serving of soup with a spoonful of the Madeira Cream and a few mushroom trimmings or a pinch of chopped fresh herbs, if desired.
Soak the dried porcinis in a bowl filled with 1 cup of hot water for about 10 minutes. Melt the butter in a medium saucepan over medium-low heat. Add the onion, celery, carrot, leek, shallots, and garlic and sauté until the vegetables are soft, about 7 minutes. Stir the vegetables occasionally to prevent browning.
Serves 6
Chopped fresh herbs, for garnish (optional)
31 39
red carpet recipes
Chef John Toulze’s
Fig & Arugula Salad
Issue 13
GEV MAGAZINE
the girl & the fig
preparation
For the vinaigrette 3 dried Black Mission figs 1 cup ruby port ¼ cup red wine vinegar ½ tablespoon minced shallots ¼ cup blended oil Salt and pepper to taste
For the salad: ½ cup pancetta, diced 6 bunches baby arugula 1 cup pecans, toasted ¾ cup dried figs, chopped 1 cup goat cheese, crumbled (preferably Laura Chenel Chévre) Freshly ground black pepper to taste
To prepare the vinaigrette Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan. Reduce the port over medium heat to ½ cup, about 5 to 7 minutes. Transfer the port mixture to a food processor and add the vinegar. Purée until smooth. Add the shallots and slowly whisk in the oil . Season to taste with salt and pepper to taste.
To prepare the salad Sauté the pancetta in a small sauté pan over medium heat until the pancetta is crisp. Remove excess oil on a paper towel and let cool. In a stainless-steel bowl, toss the arugula, pecans, dried figs, pancetta, and goat cheese with the vinaigrette.
To serve Divide the salad among 6 chilled plates. Grind the pepper over each salad.
Serves 6 33 39
red carpet recipes
Chef John Toulze’s
Chocolate & Salted Fig Caramel Trifle Issue 13
GEV MAGAZINE
the girl & the fig
preparation
For the chocolate
For the meringue
Place the sugar and ¼ cup of water in a pot over low heat and cook until the sugar has dissolved. Increase the heat and boil the sugar to 240 degrees. Use a mixer to whip the egg whites on low speed until they become foamy. Add the cream of tartar, increase speed and whisk until whites form soft peaks. With the mixer at medium speed, carefully pour the hot sugar mix slowly into the egg whites. Continue slowly until all the syrup has been poured in. Keep beating the egg whites until they become stiff and glossy. Set aside and chill.
12 ounces bittersweet chocolate, chopped 2 ounces milk chocolate, chopped 1 cup milk 12 medium egg yolks 2 ounces sugar 1 tablespoon vanilla extract 2 cups cream 1 cup mascarpone
For the meringue 1 cup sugar 5 egg whites, room temperature ¼ teaspoon cream of tartar 1 jar Salted Fig Caramel Sauce (available at www.girlfigstore.com) 3 ounces Chocolate Cocoa Nibs (available in specialty markets)
To serve: Spoon a generous portion of the chocolate into a tall glass. Add a layer of the Salted Fig Caramel to each glass. Top with chilled meringue and, if desired, brown the meringue lightly with a culinary torch. Sprinkle the top with chocolate cocoa nibs.
For the chocolate Combine the chocolates in double boiler and melt together. Heat the milk to a simmer. Whisk together the egg yolks and the sugar until light and pale. Slowly whisk in the heated milk into the egg mixture and strain. Stir the egg mixture in to the melted chocolate. Heat the cream to a simmer and slowly whisk into egg mixture. Add the remaining cream. Pour the chocolate into a double boiler and cook stirring constantly until thickened. Remove and cool to room temperature. Add the mascarpone and whisk until smooth. Strain and chill.
Serves 6
35 39
Photos by Christian Thomas and Tubay Yabut
decadence...
FinMarc Group and subsidiary companies is a boutique public relations, media and communications agency specializing in strategic communication programs, direct and digital campaigns and comprehensive, experiential branding. With offices in Napa Valley, San Francisco and Los Angeles, our creative approach to targeting luxury lifestyle consumers and the hospitality, restaurant, non profit, wine and spirits sectors is both strategic and effective. FinMarc partners with celebrities, fashion houses, musicians, designers, television and film companies worldwide. We are recognized internationally for our understanding and expertise of the niche luxury market. We invite you to visit us at finmarcgroup.com and explore our firm further.
R E D C A R P E T R E C I P E S
By Kaye Cloutman Photography by Vincent Gotti HMUA Josette Vigil-Jelveh
37
C
hef Rodney Worth and his restaurants represent a heroic role in feeding a community. More than neighborhood gems, The Peasant and The Pear along with his five other restaurants (The Prickly Pear Cantina, The Little Pear, The Pear Southern Bistro, The Peasant’s Courtyard and Ferrari’s Cucina Italia) continue to gain increasing recognition for their contributions to help the needy. Stellar dishes with ingredients sourced from local suppliers go hand in hand with a strong commitment to support sustainable food. “It’s essential to me that every dish which comes out of my kitchen celebrates what we are all about. I like getting to know and having a personal relationship with my diners. I want them satisfied and nourished in every sense of the word. They’ve been so supportive of all our efforts for the past 10 years and it’s beyond an honor to feed them on a constant basis. My food is for their consumption, not the critics.” An all-time-family-guy, the culinary genius is constantly surrounded by people close to his heart, “which makes what I do all the more rewarding” he adds. Together he and his wife Natalie (his closest ally) have raised three beautiful children who grew up in the nurturing environment that the couple has provided them. When it comes to the people he admires most, “I have to give a special shout-out to Bobby Flay. I respect what he’s done and how he’s reinvented and embraced the notion of cultural diversity in his restaurants. I aspire to have that kind of authenticity. He’s a master at consistently put his signature in all his projects. Anne Burrell is also a force to be reckoned with. Despite being well-known for her strong persona, the woman is really a darling and an absolute joy to work with. Rodney had since crowds lining up outside the door. His menu was exciting and innovative. His customers were wowed. In 2006, he moved the restaurant to a larger, more high-profile downtown location in upscale Danville. Soon after, he snagged the “Best New Restaurant of 2006” award from Diablo Magazine, The Magazine of The East Bay. Rodney Worth is now a five-time winner of Diablo’s “Best Chef” award, enjoying more wins of that coveted award than any other chef in the area. Chef Rodney has received accolades and media coverage from many other magazines including Michelin, Zagat and Bon Appetít magazine that once came knocking on Rodney’s door to feature his signature lamb shank recipe. Word of Chef Rodney’s celebrated food has traveled far and wide, partly because of his intuitive culinary skills, partly because of his trademark laugh as he chats with diners at their tables. Rodney Worth now owns and operates six successful restaurants under The Worth Group, five in the East Bay suburbs of San Francisco and one in Napa, California. Rodney and his wife, Natalie, live with their three children in the town of Danville where Chef Rodney actively supports his community. Rodney has a true commitment to the environment and sustainability. He follows the Monterey Bay Sustainable Seafood Watch program, only sourcing sustainable seafood as well as free- range chickens and grassfed beef from local suppliers. Chef Rodney is living his life-long dream of sharing the joys of good food with his customers and is soon to launch his very own gourmet line which will include homemade jams, rubs, sauces and pickled foods.
Located at 281 Hartz Avenue Danville, CA in the heart of downtown Danville, the restaurant is open seven days a week from 5:00 p.m. until 10:00 p.m. Reservations are recommended and can be made by calling 925.820.6611 or at rodneyworth.com/ peasant-pear.
Issue 13
GEV MAGAZINE
Chef Rodney is a huge car aficionado. (Seen here with a 1932 Ford Dearborn Roadster courtesy of Timothy MacHugh).
the peasant & the pear
Get to know Executive Chef Rodney Worth Who and what are your major influences and how has it shaped the way you cook now? Loretta Keller from Bizzou (now known as Coco500), Alice Waters and when I first started getting into cooking, Bobby Flay. I followed his first restaurant Bolo. Their California-Mediterranean style and use of fresh ingredients & bold flavors shaped the way I cook now. How would you describe the food at The Peasant & The Pear and what are the dishes that best represent the theme of the restaurant? Californian-Mediterranean soul food. The lamb shank is our signature dish, but we use seasonal vegetables and ingredients in our rotating menus and play off of the seasons. We cook for the weather, and shine during the cooler seasons. What are your favorite wines that you like to pair your food with? I like big Napa cabernets, like from Frank Family Vineyards. Anything Napa pairs well with our food, but we try to feature the wines that pair well with the seasons too. What factors do you consider when choosing your vendors/ purveyors and who are your local favorites? The vendors with the highest end products and products that work
well with our cooking techniques are who we go with. Vendors that have fast delivery times is also important – our seafood company, ABS Seafood, flies in the product on jets, so we get it a day earlier than we would if we used a different seafood company. How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions? We try to stay proactive by researching products and keeping the staff aware of allergies and dietary restrictions. We train our staff to note any dietary restrictions when making reservations with guest so we can communicate with the kitchen ahead of time. If necessary, we’ll bring in special product to accommodate our guest. What’s your favorite thing about being in Danville and cooking The Peasant & The Pear? It’s a great community, our guests understand the quality of ingredients we use and appreciate our effort to use organic & sustainable products.
39
red carpet recipes
Chef Rodney Worth’s
Beet Salad with Pomegranate Vinaigrette
Issue 13
GEV MAGAZINE
the peasant & the pear
preparation
Country Style Bread Pudding
Ingredients 3 each yellow and red beets, medium 4 oz. soft goat cheese, 1 oz. per person 8 oz. salad greens – mix of frisée lettuce and baby spinach dressed with Pomegranate vinaigrette Roast beets in a 350 degree oven for about 11/2 hours or until fork tender. Remove from oven and let cool. Peel beets and chop into 1/2- 3/4 inch cubes. Place different colored beets in separate bowls or the red beets will discolor the yellow ones. Lightly dress salad greens with the pomegranate dressing and arrange on a medium platter or make individual salads. Scatter the beets on top. Sprinkle with 1 oz. goat cheese per person and serve. Pomegranate Vinaigrette (makes enough for 8 salads) 1 quart pomegranate juice – reduce 32 oz. bottle down to 1 cup 2 shallots, medium, peeled 1 tsp. thyme, fresh, chopped 2 tsps. . Dijon mustard 2 oz. honey 2 cups, EVOO Salt and pepper to taste, about 1 tsp. salt and a pinch pepper Reduce pomegranate juice over medium heat until one cup remains. Cool then add to other ingredients in a food processor. Process until emulsified.
Makes 8 servings
T
his is a new dish this season at The Peasant and The Pear and our customers love it almost as much as I do! Cut into three inch squares, it makes a wonderful stuffing-like sidedish to chicken or really any roasted meats. I just can’t get enough of this stuff(ing)!
Ingredients 1 sheet focaccia bread, 3” x 6”, cut into 1 inch cubes ¾ cups finely 1/8” diced celery (or brunois cut) ¾ cups finely 1/8” diced onion (or brunois cut) 2 tsps. EVOO 3 eggs 2 cups milk 1 cups heavy cream 1 T. rubbed sage 1 tsp. kosher or sea salt (less if using iodized commercial salt) 1/4 tsp. black pepper Make in a greased 9” x 12” rectangular pan or similar. Cut bread into 1 inch cubes. At the restaurant we use a rosemary focaccia which is aromatic and perfect for this bread pudding. If you use a plain focaccia or another type of bread please add 1 teaspoon finely chopped rosemary. Here in California it grows wild. Good thing! Fresh is always best. Toast cubes of focaccia bread in a 250 degree oven to dry out for 10-15 minutes turning over every few minutes. When dry but not brown, remove bread from oven and let cool. While bread is toasting, sauté the celery and onions (the brunois) in 1 tablespoon olive oil. Sauté 3-5 minutes until translucent but not brown. Add bread and brunois to bowl along with eggs, milk, cream and spices. Mix well and then spoon into baking pan. Bake covered with foil at 350 for 20-30 minutes. Cut into squares and serve with roasted chicken or whatever is for dinner tonight.
41 39
red carpet recipes
Chef Rodney Worth’s
Wild Mushroom Flatbread Issue 13
GEV MAGAZINE
the peasant & the pear
preparation
I
n the fall this flatbread always find its way back to the menu at the restaurant because it’s mushroom season, my favorite time of the year! There is nothing like this flatbread pizza with the beet salad for a perfect autumn lunch. Makes two 10-12 inch round flatbreads
Ingredients 16 oz. fresh seasonal mushrooms, mix of wild and cultivated mushrooms of choice: chanterelle, enoki, oyster, crimini, whatever looks good at the market 8 oz. Italian white cheese blend of Asiago, Mozzarella, Provolone and Bel Paese 2 oz. soft goat cheese (1 oz. per individual serving) Splash of white truffle oil
First make the pizza dough, allowing enough time for a 3-4 hours rise in a warm place and then a cold proof for at least the same amount of time. Dough can also be refrigerated overnight (covered in plastic wrap.) After dough has risen and proofed, bring to room temperature for about 30 minutes before rolling out. Using a small amount of flour to keep the dough from sticking to the counter, flatten the ball of dough with your hand, turning over and picking up frequently. Gently shape into a 10” round, trying not to overwork the dough. At the restaurant we use a standing press that is ideal for tortillas as well as pizza flatbreads (but practical for home use.)
Pizza Dough for Flatbreads Makes two generous 10-12 inch flatbreads. 2 cups warm water between 80 and 100 degrees 2-1/2 tsp. yeast (measure water temperature before dissolving yeast) – a standard package of yeast has 4 tsps so use just more than 1/2 4 cups AP flour 1 cup semolina flour 1/8 cup EVOO 2-1/2 tsps. sea salt 1 tsp. sugar In a large bowl, add the temperature-controlled warm water and the yeast. Let yeast dissolve for 2 minutes. Then add dry ingredients. Mix until incorporated, scraping sides of the bowl. When mixed, divide into two small well-shaped balls and place in a warm place in the kitchen, on top of the stove or inside a recently warm oven and cover. After 3- 4 hours dough should have doubled in size. Knead each ball gently and reshape balls again. Place in the fridge for a cold proof of 3-4 hours or until you are ready to roll them out (see above.)
After dough is ready, begin sautéing the mushrooms in one T. olive oil on medium heat for about 5 minutes until tender. Salt and pepper to taste. Take pizza dough and sprinkle the Italian cheese blend on top. Then scatter mushrooms and add dollops of goat cheese. Splash flatbread with white truffle oil and give it a final dusting of salt and pepper. Bake in a 450 degree oven (convection if possible) for 10-12 minutes or until crust is lightly brown and crisp.
43 39
red carpet recipes
Chef Rodney Worth’s
Warm Pear Tart
Issue 13
GEV MAGAZINE
the peasant & the pear
preparation Make 10 pear tarts or keep some of the pears to make the Spicy Pear Chutney!
T
his classic recipe is one of my customer’s favorites (and mine, too!) When my wife, Natalie, and I named our first restaurant The Peasant and The Pear I knew I wanted lots of pear dishes on the menu and, of course, that includes pear desserts. We always use D’Anjou pears because I think they are the juiciest and most aromatic and because you peel them for poaching you don’t have to worry about D’Anjou’s sometimes tough and bitter skins. In a pinch you can really any pear at all. Well, maybe not an Asian pear although that would be cool to try sometime! Note to self: Try making Warm Pear Tart with Asian pears!
Poached Pears I can’t decide what I like more… eating these poached pears or just smelling them while they are cooking. They will fill your kitchen with all the aromas of autumn.
Ingredients
5 pears, peeled , halved and cored 2 cups sugar 2 cups Riesling wine 2 cups water 1 tsp. powdered ginger 2 sticks cinnamon 2 cloves
Place prepped pears in a deep saucepan with all the other ingredients. Make sure the pears are fully covered in the liquid. If necessary, change pans or adjust the liquid and dry quantities (in the same proportions) until all pears are swimming in the liquid. Simmer 3040 minutes until pears are soft but not mushy. Remove from saucepan (RETAINING LIQUID... don’t drain off that magic brew!) and set aside. Pears and liquid can be refrigerated for several days. Take puff pastry from fridge or freezer and let thaw completely reaching room temp. Cut into 4 x 5 inch rectangles and gently fold over the edges of the pastry forming a rim around entire pastry piece. Place one half of a fully-drained poached pear onto a cutting surface and make thin, ½ inch slices without separating. Transfer intact pear half to pastry and fan out slices over bed of pastry. It takes some practice so it’s good you have a few extra pears to practice with! Brush pastry with lightly beaten egg wash. Repeat for other tarts. Bake in a 400 degree oven or 375 convection for 15 minutes or until the pastry is lightly brown. Serve with a gi-normous scoop of vanilla ice cream or salted caramel would be a good choice, too!
1 sheet good quality puffed pastry 1 egg white 1 quart of the best vanilla ice cream money can buy (or flavor of choice!)
45 39
the food patrol
DIY Holiday Treats By Liz Garbes Bernardo Photography by Nash Bernardo
I
t’s that time of the year again! The holidays reminds me of twinkling lights, cards in the mail, gifts, fun gatherings with loved ones, lively conversations, and sharing stories around a table filled with the most special home cooked food and having the best sweet endings. Preparing desserts should be easy, fun, and stress-free. Here are some simple, no-fuss, but extraordinary desserts that will surely win the hearts of friends and family. These silky pots of panna cotta are unique and can be given out as a present during the holidays. Just cover the mason jar with a lid, tie a ribbon, and voila, you’ve got an extraordinary homemade gift!
Pomegranate Panna Cotta 520g/2 1/8 cups Heavy Cream 160g/2/3 cup Pomegranate Juice 60g/1/2 cup Sugar 12g/1 ¾ Tbsp. Gelatin 60g/1/4 cup Cold Water 1.
2.
3.
Sprinkle gelatin to the cold water evenly and set aside for a few minutes to bloom. Melt for 10 seconds in the microwave when ready to use. Boil heavy cream and pomegranate juice together. After boiling, add sugar and let the mixture simmer for 2-3 minutes. Turn off heat and add melted bloomed gelatin to mixture. Mix well. Strain and portion panna cotta mixture into small glass mason jars or containers. Let the mixture set in the refrigerator for 2-3 hours.
Salted Gingerbread Spice Croutons
60g/1/4 cup Butter 60g/1/2 cup Flour 20g/1/4 cup Cocoa Powder 60g/1/2 cup Sugar 60g/2/3 cups Almond Flour 6g/ 1 tsp. Kosher Salt 1/8 tsp. nutmeg, ground 1/8 tsp. cloves, ground 1/8 tsp. ginger, ground 1/8 tsp. cinnamon, ground 1. Mix all ingredients in the mixer with a paddle attachment until combined and forms a dough. Roll dough into ¼” thick, place on a flat sheet tray and freeze for 30 mins. 2. After freezing, cut dough into ¼” cubes and place croutons spaced apart into a baking sheet. Bake at 350F for about 8-10 minutes. Cool down croutons after baking at room temperature and keep in an airtight container when completely cooled. Assembly: 1. When the pomegranate panna cotta is completely set, add the salted gingerbread spice croutons and a few fresh pomegranate seeds on top.
Makes 12-14 servings Issue 13
GEV MAGAZINE
DIY Holiday Treats
Pomegranate Panna Cotta with Salted Gingerbread Spice Croutons 47
the food patrol
Pear Dark Chocolate Hot Fudge Cakes
Issue 13
GEV MAGAZINE
DIY Holiday Treats
T
hese mini cakes are so moist and decadent. These are best served warm, maybe even topped with a scoop of your good ‘ol classic vanilla bean ice cream. The chopped pears inside give the cake a nice crunchy surprise.
Ingredients 175g/1 1/3 cups Dark Chocolate 150g/2/3 cup Unsalted Butter 55g/2/3 cup All Purpose Flour 25g/1/4 cup Cocoa Powder 5g/ 1 1/8 tsp. Baking Powder 1g/ 1/8 tsp. Salt 175g/ 1 ½ cups Sugar 175g/ ¾ cup Whole Eggs 200g/1 cup Diced Pears 10g/2 tsps. Lemon Juice
Procedure 1. Preheat oven to 350F. Sift all dry ingredients together. Set aside. 2. Peel and dice pear to ¼”cubes. Place in a bowl with cold water and lemon juice to prevent the pears from turning brown. 3. Melt dark chocolate and butter over a water bath. 4. In a separate bowl, whisk eggs and sugar together. 5. Combine chocolate mixture to egg mixture with a whisk until smooth. 6. Add the sifted dry ingredients and whisk until combined and smooth. Fold in the drained chopped pears. 7. Portion into ramekins and bake for about 20-25 minutes or when a toothpick inserted in the middle comes out clean. Serve warm.
Rico’s Famous Peanut Butter Hot Cocoa
W
hen I was a little kid, I looked forward to watching my grandfather prepare this special drink during family brunches on the holidays. It is unique because it uses evaporated milk, which makes it creamy, while the peanut butter adds a twist to the flavor. It’s perfect for the chilly holiday season! 360g/1 ½ cups Evaporated milk 50g/ ¼ cup Peanut Butter 30g/ ¼ cup Sugar 20g/ ¼ cup Cocoa Powder 1. Mix all ingredients together using a blender until smooth. Transfer to a small pot and heat to warm. It is very important to stir constantly with a whisk to avoid burning the hot chocolate. Portion into mugs and enjoy.
Serves 10 Serves 4
49
the food patrol
W
ho says you have to have pumpkin pie on Thanksgiving when you can wow your guests with this super moist pumpkin cake bursting with all the holiday flavors and spices their hearts desire.
Pumpkin Cranberry Cake 200g/4pcs Eggs 454/3 ¾ cups Sugar 227g/1 2/3 cups Cake Flour Salt 11g/1 ¾ tsp. 7g/1 T Cinnamon 9g/2 tsp. Baking Soda 240g/1 1/8 cups Vegetable Oil 500g/2 cups Pumpkin Puree 1.
2. 3. 4. 5.
6.
Preheat oven to 335F. Spray the bottom and sides of an 8”x4” round cake pan with a cooking spray and line with parchment paper on the bottom. Sift cake flour, salt, cinnamon, and baking soda together. Set aside. In a stand mixer fitted with a paddle attachment, mix eggs and sugar until smooth. Add oil and mix thoroughly. Add the pumpkin puree and all sifted dry ingredients alternately on medium speed and mix just until smooth. Pour the cake batter into the cake pan. Bake at 335F for about 1 hour to 1 hr. 10 mins. or when a toothpick inserted in the middle comes out clean. Cool cake in pan for 15 mins. Unmold from cake pan to a wire rack and cool completely.
Cranberry Compote 200g/2 cups fresh cranberries 120g/1cup sugar 120g/ ½ cup orange juice 1.
Place all ingredients in a small saucepot and boil until the mixture thickens into a compote. Set aside in the refrigerator and cool.
Maple Cream Cheese Frosting 227g/1 cup Cream Cheese 113g/1/2 cup Butter, softened 454g/ 3 ¾ cups Powdered Sugar, sifted 5g/1 1/8 tsp. Vanilla Paste 60g/1/8 cup Maple Syrup 1.
2.
In a stand mixer fitted with a paddle attachment, beat cream cheese and softened butter until smooth. On slow speed, add all the powdered sugar and beat until smooth and creamy. Lastly, add the vanilla paste and maple syrup until well blended.
Assembly: Cut the pumpkin cake into 2 layers horizontally with a serrated knife. Place the bottom layer on a cake stand or platter and spread half of the cream cheese frosting on top. Top with the second layer of cake and spread with the remaining frosting on top. Spread out the cooled cranberry compote evenly on top of the cream cheese frosting. Makes 10-12 servings
Issue 13
GEV MAGAZINE
Pumpkin Cranberry Cake with Maple Cream Cheese Frosting
DIY Holiday Treats
51
the food patrol
Photography by Brent Hofacker Š Issue 13
GEV MAGAZINE
Wine And Be Merry!
Our Top Fall-Winter Sips The Holidays are always a time for festive gatherings and nothing brings out the spirit more than perfectly paired dishes with wines that really celebrate the flavors and aromas of this season. We've tasted and compiled a selection of our current favorite wines which we found most versatile. Cheers to one less stressful thing to worry about during this busy time!
2011 Sanctuary Wines Bien Nacido Pinot Noir Santa Maria Valley Aroma: fresh red berries, dried herbs, sweet toasty notes, vanilla Mouthfeel: rich and smooth in the palate, very elegant, with a long finish and balanced acidity Flavors: strawberry, red cherries, herbs and vanilla
2011 Jamieson Ranch Vineyards Double Lariat Cabernet Sauvignon
Editor’s Pick
2012 Kendall Jackson Cabernet Sauvignon
Roscato Rosso Dolce
The dark chocolate and sweet dried fruit flavors with big layers of berry at the finish complement light to robust meats and game.
Black plum, boysenberry and cherry flavors abound in the glass amongst the violet, chocolate and cedar notes. This wine is smooth with tannins that are refined and round. Super food-friendly.
Lombardy, Italy- An irresistible, delicately sweet, gently fizzy red wine from the northern Italian region of Lombardy. Makes a wonderful aperitif and is also incredibly food-friendly.
2011 Franciscan Estate Cabernet Sauvignon
2011 Renwood Premier Old Vine Zinfandel
2012 Sebastiani Pinot Noir, Sonoma Coast
A smooth and silky texture on the palate frames generous flavors of ripe plum and dark cherry, with notes of vanilla and black pepper.
Dark and rich on the palate, bold yet refined tannins with sweet vanilla oak and dusty berries on the finish.
2012 Garnet Vineyards Pinot Noir
2012 Frenchie Red Wine Benjamin Franklin
This is a Pinot with elegance and extract, but also with a lush body and silky texture. Aromas include ripe blackberries, cherry preserves, vanilla hazelnuts and toasted French oak.
This enticing blend boasts inviting red fruit aromas, supple dark fruit flavors and along a smooth finish that will leave your tail wagging.
Layered with notes of cherries, sandalwood, spice, “forest floor” and lingering flavors of roasted coffee and caramel.
2012 Wente Morning Fog Chardonnay Enjoy aromas and flavors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from barrel aging. This wine delivers a medium-long, refreshing finish.
53
the food patrol
YOU BELONG HERE... Photography by Angelo Palazzo
Issue 13
GEV MAGAZINE
t takes a special kind of person with an equal amount of passion and vision to be able to turn an old government Post Office into one of the most vibrant, and inviting new marketplaces in Los Angeles. Joan McNamarra, owner and visionary behind the popular and much-loved gourmet marketplace, Joan's on Third is exactly that person. Her dream and passion of sharing her love of food and family has finally expanded beyond her original Third Street location with her highly anticipated second location on Ventura Place in Studio City. That collective sigh of relief and excitement you may have heard on opening day was her loyal customers throughout the Valley knowing that they can now get all their favorite items just a short drive away. The new location has been transformed into a gorgeous, bright and airy 4000 sq ft restaurant, cafe and marketplace. Designed much like the original, here you'll find the same menu, the rustic communal tables, charming decor, and of course the signature cows and pig fixtures that Joan is so fond of. Joan herself can be found bustling around, at least for the first few weeks, checking in with customers and making sure everything is up to her standards, as she's known to do at the Third street location. Walking through the large glass iron doors, you are immediately greeted with an abundance of stimuli for the senses. Gorgeous vintage furniture juxtaposed with immaculate white marble counters; bookshelves filled with wines, cookbooks, and candles and barrels filled to the brim and stacked with gourmet delights. For me, there is an immediate sense of familiarity, and even nostalgia when I first walked in to Joan's on Third. It is reminiscent of the small local Italian markets from my childhood on the East Coast. I would tag along with my mom to help her gather up groceries and special items for Sunday dinner and the week ahead. From fresh pasta, charcuterie, imported olive oil, freshly baked bread, wine, and rich aromatic coffee, we would get it all and it’s all here too at Joan’s. You can even find a plethora of chocolates, pastries, and salads and, of course; cheese... stacks and stacks of cheese. All of this just in time for the holiday season. The open kitchen format, like the original, is center stage and a favorite feature for many customers. Two long communal tables can be found on either side as well as smaller tables and plenty of counter space. For those wanting to enjoy the sunny LA weather or take in the view of the Farmers Market right outside every Sunday, there is an outdoor patio that seats 30. Street parking is plentiful and there is also valet parking available. I was going to resist saying that Joan's on Third feels a bit like home but once Joan confided this little bit of a story to me from her early days, it makes sense now: When she first started her popular catering company in 1995 and then grew it, in 1998, into the iconic shop that it is today, she discovered a sign during one of her many travels. On it was a phrase about family and community that she loved and, since family is so important to her, she wanted to mount a sign in the shop with part of the phrase on it. It read: "You belong here." Joan's On Third, Studio City opened on Monday, Sept 23. It is open every day from 8 a.m. to 8 p.m and closes at 7pm on Sundays. www.joansonthird.com
55
haute cuisine
Dos Cielos Touching the Sky of Barcelona by Vicente Corona
D
os Cielos Graces the landscape of Barcelona from the heights. Floating above the city on the 24th floor of the Hotel Melia, the Torres brothers, Javier and Sergio are the twin towers of culinary achievement. In the background the Torre Agbar stands face to face with the incredible architectural marvel of Gaudi's Sagrada Familia, as the diners watch, eat, drink, and enjoy a luxurious respite from all which transpires below. The sea breeze whips Dos Cielos and drops autumn on the sun deck. It is here that the Torres Brothers orchestrate a symphony of flavors, culinary art made from nature’s finest work using instruments of their own design. Sommelier Vanessa Salinas’ pairing with Japanese Sake makes the table levitate - unifying architecture, light, design, food, wine and landscape. Javier and Sergio Torres lead us on an inspiring journey to an incredible world of culinary fascinations. One Michelin Star.
Issue 13
GEV MAGAZINE
Barcelona DOS Cielos
57
haute cuisine
Wine Cellar: Manzanilla, Rey Fernando Sanlúcar de Barrameda.
Leon Beyer Riesling, Alsacia. Rancio Seco. De Muller Tarragona. Sake Japan.
El Rocallís, Penedés. Furvus, Montsant. Vittios Vi Dolc, Penedés.
Menu: Chicken consommé, almond milk and beef jerky.
Diced tomatoes, olives and smoked river fish.
Fried eggplant, coriander, cumin and purslane.
The Chalice. Black garlic Pedroñeras. Carabiner Huelva, seaweed, cucumber and tarragon.
San Pedro fish, ham, bread and tomato. Grilled Lamb Shoulder, apricots, anchovies and croutons kid.
Pre dessert. Gin & Tonic dessert. The Jewel.
Visit their website: www.doscielos.com
Issue 13
GEV MAGAZINE
Barcelona DOS Cielos
Carrer de Pere IV, 272 - 286, 08005 Barcelona, Spain +34 933 67 20 70
59
haute cuisine
Mon Vinic Experience Food and Wine Nirvana by Vicente Corona
T
he Monvinic experience is to feel the entire culinary world beneath your feet; to be captivated by the raw natural products of the earth, the scent, the texture, and the flavors. Clara Saludes, Isabelle Brunet, Guillem Oliva are the three geniuses of this craft, bringing the palate of Barcelona to the world. These brilliant artists of gastronomy and wine are creating a microcosm which exudes the divinity of good living, eating knowledge and sharing. The Monvinic possesses what must be considered one of, if not the single greatest wine list on earth. I've never seen anything like it; over six thousand references from across the wine globe. The most experienced connoisseur will still be in unexplored territory here. Monvinic is yet another of the many reasons you should make a good trip to Barcelona. After MonvĂnic your entire outlook on life will improve.
Issue 13
GEV MAGAZINE
Barcelona Monvinic
61
haute cuisine
Wines Ara, Marlborough. Brut N. V, South Island, New Zealand, Sauvignon Blanc.
Castell d'Encus, DO Costers del Segre, Taleia, 2013. Catalunya, Spain, Sauvignon Blanc, Semillon.
Movia, Primorska. Modri Pinot, 2007, Slovenia, Pinot Noir.
Henriques & henriques Vinhos, DOC Madeira, Verdelho 10 years Old N.V, Madeira Portugal, Verdelho.
Menu
Eclair vegetables Razors with pork chins Honey Eggplant Little tomatoes Salad Blin Fish Chestnut Mushroom Sauteed yams Crispy bacon Dessert Chocolate Mint figs
Visit their website: www.monvinic.com/en/
Issue 13
GEV MAGAZINE
Barcelona Monvinic
Carrer de la Diputaci贸, 249, 08007 Barcelona, Spain +34 932 72 61 87
63
suitcase tales
Simply Green COPENHAGEN By Annabelle Marceno Pericin Photos courtesy of Wonderful Copenhagen woko.dk
City of Bikes The mixture of historic buildings, ancient castles and modern architecture contributes to the skyline of Copenhagen but you will notice that there are no skyscrapers. Being green and creating a sustainable society from how they use energy, their use of transportation to how they grow and prepare their food are reasons why Denmark is a leader in green living. The bicycle is embedded in the Danish culture and Copenhageners have used bicycles to transport themselves to work since the 1880s. Back then, commuting by bike was the fastest, easiest and most environmentally friendly way to move around the city — and it still is. Copenhagen is world famous for it’s biking culture and is known as ‘The City of Bikes’. Over 30% of Copenhagen’s population lists a bike as their preferred method of transportation to work, school, university, etc., and over 390 kilometers of designated bike lanes and paths. It truly is a biking heaven for the cyclist in Copenhagen.
The political ambition is to make Copenhagen the world's leading bicycle city by 2015. This goal is definitely within reach. 36 percent of all Copenhageners use bicycles to go to work, school, university etc., the city offers more than 300 kms of bicycle paths, and the popular "free token bikes" give the visitors an opportunity to get around on two wheels most of the year.
On the Move Experience the very best of what Copenhagen has to offer on a bike. Founded by biking enthusiast Christian Hougaard Cycling Copenhagen combines sightseeing, cycling and local knowledge by providing authentic insight to life in Copenhagen. Pick from a variety of tours with guides that are experienced cyclists and have specific expertise including bicycle culture and Danish bike design, the city’s trendy and cultural hotspots, and Danish history. The tours are very informal and the groups are small allowing for a highly personal experience. For more information: www.cycling-copenhagen.dk info@cycling-copenhagen.dk
Issue 13
GEV MAGAZINE
Green bike. Many Danish people takes their bike to work or school every day
The best restaurant in the world is in Copenhagen. Danish restaurant noma has won a sensational first place for the fourth time in 2014 at the San Pellegrino Awards, which each year publish a list of the 50 best restaurants in the world. www.noma.dk
Tasteful Views Fine Nordic dining with breathtaking views No. 2 Younger sibling of the gourmet Michelin-starred restaurant AOC. Located at the water with a grand view of the Copenhagen canal and the new extension of the Denmark’s Royal Library, Black Diamond. Seasonal delicacies from the beach, sea, forest or field is central to their menu. Scallops from Norway with beetroot and parsley and Danish beef tenderloin with braised ox cheek wrapped in onion are a few dishes that showcase their take on the Nordic kitchen. www.nummer2.dk
Tårnet (the Tower) Located in the Tower of the Danish Parliament in central Copenhagen, Tårnet offers spectacular views overlooking the city of Copenhagen and Christiansborg Palace’s inner courtyard and riding grounds. Run by Danish chef Rasmus Bo Bojesen, Bojesen and his staff serve modern Danish meals reflective of the seasons and refined versions of traditional Danish dishes such as roast gurnard with leeks from Kiselgården, glazed salsify and blackcurrant foam and serves the awardwinning Oialla chocolate. www.tårnet.dk
New Nordic Cuisine The evolution of the ‘New Nordic Cuisine’ started with Danish chefs René Redzepi and Claus Meyer of the then newly opened restaurant Noma in 2004. Following a set of principles, the emphasis on "purity, simplicity and freshness" of seasonal ingredients in the Nordic region were encouraged to develop traditional dishes making use of new ingredients. Named the world's best restaurant since 2010 in The World's 50 Best Restaurants, Noma (short for nordisk mad meaning Nordic food) has introduced a whole new way of cooking with New Nordic Cuisine. The success of Noma has enabled other restaurants to step forward and offer local dishes with new and modern flavors.
65
suitcase tales
DISCOVER COPENHAGEN DENMARK Photos courtesy of Wonderful Copenhagen woko.dk
Culture, clever architecture, efficient public transportation, global connectivity, and tasty cuisine are com-
Issue 12
GEV MAGAZINE
Tovehallern
Happiest place on Earth
Food & Drink; It’s all good
Copenhagen’s largest Gourmet Market located in the heart of Copenhagen.
Inspiration for Walt Disney’s theme parks when he visited in 1958, Tivoli Gardens is the world’s oldest amusement park in Europe and a Copenhagen icon. Its’s beautiful gardens , diverse restaurants, and large variety of venues and rides makes Tivoli Gardens Denmark’s most visited attraction. While you’re on the grounds of Tivoli Gardens and want to take a break from all the activities, stop by the Nimb and experience the Danish version of “High Tea”. This multifunctional luxurious boutique hotel offers exclusive gourmet experiences and breathtaking views of Tivoli Gardens. www.nimb.dk www.tivoli.dk
From Michelin star restaurants to informal eateries Danish cuisine has an impressive array of food and drink to experience for every budget. Make sure to try the traditional Danish specialty, Smørrebrød, the open faced rye bread sandwich at Øl & Brød. They have refreshed this classic specialty with diverse and modern adaptations paired with their world class beers of Mikkeller and other top breweries. Another notable traditional Danish food is the hot dog and has been feeding hungry Danes for more than 80 years. Stop by The DØP - The Organic Hot Dog stand and order the Danish version of America’s favorite past time fast food.
Making good food from fresh quality ingredients is why more than 60,000 people visit the Torvehallerne (roughly translated the market halls) weekly. There are two halls that have around 60 different stalls selling all kinds of quality food. At Torvehallerne there is something for everyone; from the freshest fish, the tastiest meat, the crunchiest bread and the sweetest cupcakes not forgetting the locally grown vegetables, herbs and fruits, exotic spices, and treats from all around the world. Also, all sorts of kitchen utilities, health products and other shops have their share in the halls. There are always talented professionals behind the counter, and they love to share their knowledge and passion for the food they sell. Before leaving Torvehallerne, take a break and stop at the many café’s, snack shops and restaurants. www.torvehallernekbh.dk/english
Cool drinks Head on down to the local neighborhood of Vesterbrogade and drink with the locals at Lidkoeb Bar. If you want to head toward the city center, stop in to Mikropolis. Enjoy a cold drink in this small cozy cocktail bar with 10 beer taps and a bold bottle list. It’s definitely a place where you can challenge your taste buds. www.lidkoeb.dk www.mikkeller.dk/mikropolis/
Their grilled hot-dogs are made of organic pork or beef, the bread is whole grain from slowly raised dough and topped with linseeds. It’s deliciously different. For those who want to engage a higher gastronomic experience, make a reservation and dine at Restaurant Uformel. The team behind Michelin star restaurant formel B created Uformel and is formel B’s cool and edgy younger brother. Uformel showcases ingredients sourced locally and seasonally resulting in simplistic yet flavorful dishes like sweetbreads with an onion salad. www.mikkeller.dk/ol-brod/ www.visitdenmark.com
www.uformel.dk
67
FOOD meets FASHION
Anthropologie | BCBG Max Azria | Cole Haan | Free People | Gucci H&M | Hot Tamales | Kate Spade | Lululemon Athletica | Pizza Antica | Sino Sur La Table | Ted Baker | To m my Bah ama | Vintage Win e Bar | Yar d H o u se 70 Shops • 20 Restaurants • 9 Spas & Salons • 1 Hotel
SANTANAROW.COM 377 Santana Row, San Jose, CA 95128 At The Corner of Stevens Creek and Winchester Boulevards | Concierge 408.551.4611
where to stay?
Carriage Inn Double Bedroom
Haiyi Hotels Offers
The “San Fam-cisco” Package
Hotel Vertigo Lobby
F
amilies will enjoy an unforgettable getaway with Haiyi Hotels’ “San Fam-cisco” Package. After a day of excitement exploring the sights and sounds of San Francisco, they can return for a good night sleep at one of the five Haiyi Hotels including Americania Hotel, Carriage Inn, The Good Hotel, Hotel Metropolis and Hotel Vertigo, all ideally located just steps away from the city’s attractions, restaurants and theaters. The “San Fam-cisco” Package is available at all five Haiyi Hotels and includes:
Americania Hotel Lobby
Four one-way passes on a world famous San Francisco Cable Car Complimentary Overnight Parking Haiyi Hotels’ Souvenir Tote Bag Ghirardelli Chocolate Sampler Souvenir “San Francisco-opoly” Board Game
Tickets for two adults & two children to the brand new San Francisco Dungeon OR Madame Tussauds
The Good Hotel Guest Room
Available at all Haiyi Hotels though May 31, 2015. Rates start at $349 per night. Children must be 12 years old or younger. Advance reservations are required. For reservations, call 800.736.3766 or visit www.haiyi-hotels.com Hotel Metropolis Lobby
69
sound bites
PASQUALE ESPOSITO By Beverly Zeiss Assisted by Erin Eckert Photography by Matthew Brandalise
Extraordinary. Gifted. Brilliant. Grateful. Generous. Grounded. Genuine. Nice. Humble. Handsome. Seldom do all of these traits apply to one individual. Once in a great while, an amazing performer seems to suddenly surface, and ascends quickly to the top. It seems to happen so rapidly, it is though they have become an overnight sensation. In reality, it has been decades and has been growing steadily, being nurtured by tenacity and passion. Such is the journey of Italian tenor, Pasquale Esposito. Born in Naples, Italy, Pasquale was practically born singing. While growing up without the benefit of elevated social stature, he listened to the music of his inspiration, Enrico Caruso, the famous operatic tenor, and in studying Caruso’s life and times, Pasquale discovered he had a profound connection to his idol. Pasquale sought refuge by singing in church choirs, before moving on to local piano bars.
When he was about 10 years old, he watched American television and dreamed about coming to beautiful California. He needed a green card, and a friend helped him fill out an application. His dream came true when he was selected through a lottery. He landed in the Bay Area in 1998 and ended up in San Jose. Knowing only a few words of English, he enrolled at Foothill College in Los Altos Hills and began ESL classes. With much dedication and drive, he was accepted to San Jose State University’s School of Music and graduated with a Bachelor of Arts Degree in 2009. His journey since then has been focused on performing at prestigious art centers, partnering with symphonies, entertaining at many nonprofit fundraisers, all of which have led to increased success. He has been so well received, that now his dance card is full. In spite of his very busy schedule, he manages to spend as much time as possible with his beautiful wife Samira, and his two children, Vittorio, 2, and daughter Roksanna, 3 months. He is indeed a family man first and foremost, with his blossoming career close behind. Since Pasquale and his idol Caruso both hailed from Naples, it seems fitting that Esposito has filmed a docuconcert in Italy and the Unit-
ed States paying homage to Caruso titled Pasquale Esposito Celebrates Enrico Caruso. The spectacular Amalfi Coast is the backdrop for this educational documentary on Caruso’s life and musical journey. Esposito’s rendition of Caruso’s music is exquisite and is accompanied by Maestro Renato Serio and the Orchestra di Santa Chiara of Naples. The concert will be televised as a PBS Special and is scheduled to be aired this December and throughout 2015. Pasquale Esposito is on the same path as crossover singers such as Andrea Bocelli, Josh Groban, Michael Buble’ and Il Divo. He is a composer of both lyrics and songs, he sings in several languages, enjoys all types of music, but feels opera in his heart.
He thinks it is important to introduce the beauty of opera to others, especially to children. Notable Music and Arts Organization, a nonprofit he established in 2012, promotes music education that includes presentations at local schools and other outreach programs. He is constantly searching for more options to reach young people and volunteers his time regularly. It’s not often you find such a talented person with the empathy and dedication to the youth of the world in terms of teaching and sharing his musical genius. He also gives back by lending his talent to help others. He does many fundraisers to benefit all different causes. Esposito plans to make additional educational projects with his nonprofit to further reach the world.
71
pasquale esposito
I was fortunate to sit down for an interview with Pasquale in his beautiful home. It is a busy place, with colleagues working on the PBS special, Samira on the phone negotiating upcoming concerts, Vittorio wanting to be cuddled after waking up from his nap, Roksanna swinging back and forth, nodding off to sleep and Pasquale’s wonderful sister, who has graciously come from Italy to tend to the kids and help with the controlled chaos.
give to the next generation a figure who was able to accomplish so much in his short life, because he believed in the gift of his voice. Not the gift of flying around buildings like Superman or jumping like Spiderman, figures who are not real. A kid will grow up to see that this is not possible to do.”
“I would like a kid to grow up, my kid to grow up, and be inspired by a figure like Caruso. I would like my kids to grow up to be While I was there, Pasquale inspired by the passion of music, threw on a pot of water to boil or playing an instrument, or a some pasta for dinner (he loves passion for language or someto cook) and made sure he kicked thing like this, and that he will be the ball around a bit with Vittoable to accomplish something rio. and make it a gift for everybody.” His wonderful family made me feel at home and he took the time to answer some of my questions, which of course I greatly appreciated. His English is terrific, but I must confess I found myself writing with an Italian accent, so forgive me!
Beverly: Who are your personal heroes?
Pasquale: “I was born exactly where Enrico Caruso was born, so I grew up with this inspirational figure in my life. I walked by the window of Enrico Caruso every day going to school when I was a little child, shopping with my mother and hearing about this important figure in music history. When I was little I did not understand, but after coming to the US and going to San Jose State University, I started to appreciate the legend of this outstanding tenor and realized that Enrico Caruso was probably the greatest tenor of the century.”
Pasquale: “I consider my parents to be my heroes, being able to raise five children and my father working in a very difficult environment in Southern Italy, I see after growing up they are my heroes, because I see the sacrifice they went through. Outside of the music business, they are the real people, my roots, and they made me a strong person, a hard working person and they have been an example in my life. Of course Enrico Caruso is my personal hero; there is no question about that. For me in general, people who are able to accomplish things in life with passion, with love, with commitment in whatever you do. So you see this gentleman, who was born incredibly poor, who was able to close his life with almost $2 million in royalties in 1921, just with the gift of his voice. He believed in the gift of his voice and made it happen.
“Why? Because he was the first one to be recorded; he was an innovator in that aspect. So I fell in love with the idea to give to the next generation, an idol who is not a Superman or Spiderman, a figure that does not exist, but
As I was growing up, the priest at my church where I sang was so difficult to deal with at the time. He was doing it with such a passion, that now I appreciate his severity, his being so strong. And there are things we appreciate in
Beverly: I’d like to talk about your PBS project, how it came to be and how the process was?
Issue 13
GEV MAGAZINE
life later when we look back and see how many heroes have been in your life and these heroes are the people who have inspired me to be who I am.” Beverly: Why opera music? Pasquale: “Even though I started with opera and have been involved in opera for so many years, I think opera is the foundation for all genres of music. Think of the history we have with opera. I was just talking to Mr. Placido Domingo down in LA, and we had a long conversation about this very thing. We said look at the honor we have when we sing this aria, we are singing these songs that have been sung for the past four hundred years. Songs that made so many tenors and we have the joy to sing these outstanding composers in the history of music. If after so many years we are still singing these arias and wonderful operas, it means that there is something there. Yes music has its cycles, but after 400 years, opera has been there. It has been the foundation of any other genre of music.” “This is what I teach my students when they come to my vocal studio, we are going to start with Bel Canto. They ask “why we are going to do that?” And I say “it’s because I am going to teach you to drive a car at three hundred miles an hour. That’s how you have to sing opera, that’s how you have to be prepared, that’s what I want to teach you. You need to be able to sing
sound bites
73
pasquale esposito such difficult stuff. When you are going to sing pop, jazz or rock, you can still apply your opera technique in order to deliver these other styles, and that will make you an incredible singer.” That’s what I believe is the foundation for the modern singer like Andre Bocelli, Celine Dion, these wonderful pop opera singers, their ability of combining pop and opera. But in order to do that, you need to study very hard and have the commitment. Why opera? Opera I believe is the foundation!” Beverly: How would you describe your own personal style? Pasquale: “It is a crazy style to be honest, and that is probably why I’m not signed to a major record label. I’ve never had the idea of compromising with music. I teach my students that I believe you can sing so many different styles. And when you listen to my original compositions in A Brand New Me, you will see that. When you listen to that CD you will hear rock, you will hear pop, you will hear jazz and you will hear blues. I believe that for many years, that singers have been closed in a marketing box, so basically trying to deal with a record label, you become a product and this product will need to please a certain kind of audience because it is a certain style and because they are trying to sell that product.” I believe the modern singer has the ability to sing in any style. That’s why I feel I’m a little bit of an innovator regarding that. Because when you come to my concert, I will be singing New York, New York and three songs later I am singing an aria from 400 years ago. I see the reaction of the audience and I feel lucky to understand there is no boundary. I can sing a song from a musical, then I can sing a Broadway tune and after that I can jump to a jazz standard. This can be done with class, with great musicians behind who understand that you need to create a musicality, a journey with the music, and the arrangement needs to flow so for the audience will hear a continuity in the sound. That’s how I define my style. I am a pop opera artist. Of course I have exceeded in opera, and when I judge myself when I sing opera it is definitely a wow effect compared to other styles, but I don’t give myself boundaries. I have been born with a gift. I don’t define myself as an opera singer, I like to define myself as a vocalist who can sing many styles in the right way.”
Issue 13
GEV MAGAZINE
Beverly: Tell us about your travels and how it influences your music? Pasquale: “In many ways, I get inspired by my surroundings. Many times I write these notes about the circumstances happening around me. They may be left for many years, like it’s happened for many of my songs. After awhile you pull out these notes that you wrote while in New York or back home in Italy or while you were somewhere singing and you remember those feelings, and those feelings are the ones that will inspire the song you are about to write.” “So I strongly believe that places inspire music. There was a famous actor by the name of Eduardo de Filippo, who is a person I really admired, and he had a saying that “music is in the air, and you have to be able to catch it.” It’s a wonderful definition. I do believe that music is in the air but wherever you go, that air is going to have a different taste. The taste will inspire the music. You catch the music in the air wherever you go. So if you are going to New York with the hustle bustle or you go back home in Italy and feel nostalgic, the song will have a different taste. It’s all there, places make music, that’s what I believe.” Beverly: You’re doing a great number of winery concerts lately, how would you compare the wines/vineyards audience from Italy to the ones here in California? Pasquale: “I haven’t done many wineries in Italy. They don’t have many wine venues that have huge wine concerts. I’ve only done them in the United States so I really cannot help you with this question. But if you want to talk about wine culture that in my heritage, you want to say that wine represents something incredibly strong. When you go to Mass on Sunday, you’re going to get wine. Every celebration I participated in while in church when I grew up was with wine. I grew up with wine in my life at the table at every single meal with my family and there was a bottle of wine. Wine means getting together for Italians. So that’s why I believe the wineries in the United States are so successful. I just recall the outstanding performance we had at the Guglielmo Winery a few weeks ago and it being sold out is because wine is an association with the family, getting together to celebrate something and that’s what we have in Italy.”
“To be honest with you, on a small scale, I have a little concert every time I sit down with my large family and have a reunion, and the wine would be there and then I would sing a few songs and those are moments that will stay with you forever. And the smell of the wine - when I find myself in Napa singing for some large winery onstage and surrounded by this outstanding smell, it really brings me home, and I find I sing with even more passion.” Beverly: What kind of music do you love listening to when sipping your favorite glass of wine and why? Pasquale: There are many styles I like to listen to. To be honest with you, I love jazz, I love pop opera. I love to listen to Michael Buble’, he’s doing such a great job recently with his arrangements. I listen to Broadway and of course I listen to opera. But most of the time it really depends on the mood I’m in, and when I want to relax, I can also put on a beautiful classical pianist playing Chopin, Mozart or Beethoven and I really relax. In music, you will find that these outstanding pieces don’t need lyrics. Sometimes you find the lyrics in the music with a glass of wine, simple music, and in songs that are instrumental. Many times I find myself listening to instrumentals and getting inspired by the outstanding music we have in our history. Instrumental Classical music is one of my favorites, but at home, I even listen to Hip Hop and Country. Like I say, if I sing it all, I listen to it all. And I like to share and compare ability, that’s what’s important now. It’s finding the innovation in the music, and then am inspired by what I listen to.” “A little kid will learn how to speak by listening to their parents, and the brain is like that. You learn how to compose according to what you listen to. That’s why I like every kind of music, and I love to perform every kind of music because I listen to all kinds of music.” Clearly this is a man of passion, a man with a generosity of spirit - a man with an appreciation of life and an understanding of music who wants to share it with the world; a man on his way to stardom. Watch out world! Here he comes!
Visit his website www.pasqualeesposito.com
sound bites
75
what’s happening?
Issue 13
GEV MAGAZINE
GEV EVENTS
The (Alchemic) Adobe First Look Party at Three Sticks Wines’ New Home WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
By Kathryn Besser Architectural Photography by Douglas Friedman
C
rossing the threshold of The Adobe, we immediately sensed that enchantment awaited us. We felt transported to California’s not too distant past, yet one equally ideal for modern pursuits such as haute couture fashion shoots or intimate wine tasting parties. Just off the main square downtown, The Adobe, new home of Three Sticks Wines in Sonoma, was lovingly renovated to accommodate a tasting lounge and kitchen; two new buildings house an office and a wine storehouse (which doubles as a second tasting area). Inhabiting this charming and welcoming casita were Bill and Eva Price, every bit the modern Don and beautiful Doña. Their vision for The Adobe met its perfect complement in San Francisco designer Ken Fulk who dazzled us with an insider’s tour of the exquisitely realized details. We forgot our proximity to Silicon Valley and its electronic temptations, so deeply did guests and hosts engage in genuine conversation while enjoying delicious bites from El Dorado Kitchen, and of course, Three Sticks amazing wines. The 2012 Gap’s Crown Pinot Noir was simply brilliant: full-bodied with bold notes of spice and luscious ruby fruits. Hailing from the western slope of Sonoma Mountain at an elevation of 300’ to 800’, only 132 cases have been produced; the lucky collectors who secured them are alchemists indeed. Get yours at www.threestickswines.com
127 77
what’s happening?
GEV EVENTS
The 9th Annual Starchefs.com
International Chefs Congress WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
Photography By Alex Gonzales Baguio
L
eaders of the restaurant world united for a three-day powwow in Brooklyn to tackle trends, techniques, and the future of food. Among the global gurus of cuisine joining the huddle are Joan Roca, Enrique Olvera, and Grant Achatz. The streets of the world's favorite borough were clogged with clogs, as chefs from coast to coast converge. The autumn air became ripe with passion and possibility as Greenpoint becomes the best fed neighborhood on earth. "We're excited to welcome everyone to the Brooklyn Expo and Greenpoint, a neighborhood emerging as an incubator for inventive young chefs and artisans," says Will Blunt, Managing Editor of StarChefs.com. "We've reinvented our trade show, shedding traditional booths and replacing them with more interactive product experiences," says Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com. Visit www.starchefs.com/icc for more details. About StarChefs™: StarChefs.com has served the restaurant industry since 1995. StarChefs.com's original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals' success and give them the tools they need to overcome their specific challenges. In addition to featuring top chefs, pastry chefs, sommeliers, and mixologists, StarChefs.com's Culinary JobFinder is the leading job board connecting culinary and hospitality professionals to careers in the foodservice industry. StarChefs.com features more than 30,000 published pages of original, chef-focused culinary content and generates traffic of over 30 million hits a month and has been nominated for Best Web Site for Food and Nutrition by the James Beard Foundation.
Issue 13
GEV MAGAZINE
GEV EVENTS
Ala Romana Fall Menu Sampling San Francisco's Premier Italian Bistro located in Russian Hill. WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
By Genevieve Dee
F
ollowing the success of Allegro Romano, Chef Lorenzo Logoreci has now transformed the corner of Jason and Taylor streets as Nob Hill’s newest neighborhood restaurant.
A tasteful blend of rustic and modern beckon to give you if only a brief respite from the wind and the steep neighborhood streets. Tonight, Chef Lorenzo looking handsome and stylish with his beautiful and elegant wife, Kelly is at hand welcoming us like family. Perfectly chilled Prosecco and Gattinara is served accompanied by wide, friendly smiles. Pasta maker, Ivan Garcia has freshly made pasta artfully displayed on one side of the room . The different colors of pale yellow, green, red and black in round, flat, folded and twisted shapes that come in small, long, short sizes entice and delight the eye. Everyone is eager to tell you of the different ingredients used to flavor the pasta. Everything from verdant pesto to exotic squid ink is used. A return visit is a must to try each and every one of them. An extensive wine selection is offered as seen by the many bottles that are displayed. Premium wines are available by the glass through the use of the Enomatic Wine Dispenser. One of only a handful in San Francisco, this state of the art machine uses a layer of nitrogen to preserve wines so that it may be served perfectly even after the bottle has been opened. As fall sneaks up on us, we are invited to sample the Fall Menu prepared by Executive Chef Philipe Routhier. A master in layering Italian techniques, he uses spices from his Peruvian heritage to add another dimension to the food. Sauce made with Aji Amarillo, a Peruvian yellow pepper finished with cilantro-infused oil and black olive tapenade to top a chicken-stuffed ravioli exemplifies this. Chef Philippe’s use of only the freshest ingredients demands a seasonal menu that varies daily but always offering fresh, house made pasta. His signature Spicy Chicken Ravioli paired with Anchor Steam Beer was a favorite as was the flavorful Short Rib and New York Strip savored with a 1995 Cesare Amarone. Whether it be a short walk or a cable car ride stop away, Ala Romana is without a doubt, the new neighborhood Go-To. For reservations, visit: www.alaromana.com
79
what’s happening?
Issue 13
GEV MAGAZINE
GEV EVENTS
Juma Ventures Presents Heart of the Harvest at Tah Mah Lah Home WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
By Kelli Daley Photography by Nash Bernardo
G
ood food and good wine for a great cause. That is what Juma was trying to achieve with their latest event, and they nailed it. “We have our annual event at AT&T Park which is always great for the kids,” says Nick Hutchinson, Chief Operating Officer at Juma. “We wanted this night to be more for the adults to get out and appreciate all of the great chefs and vintners we have here tonight.” Held at the breathtaking Tah Mah Lah house, savory foods surrounded the yard, and the music of The Windy Bluegrass Band filled the air. Some of the Chefs included Peter Armellino of the Plumed Horse, Charlie Ayers of Calafia, and Suzette Gresham of Acquerello. Other foods offered included spectacular cheesecakes from Namesake Cheesecakes and decadent caviar from California Caviar. Peter Armellino of the Michelin-starred Plumed Horse was plating a celery root and pear soup with a truffle Madeline. “I’ve never done this before,” said Chef Armellino. “I just thought they would pair well.” The soup was creamy and sweet and as Chef Armellino predicted, the Madeline did pair perfectly. Chef Charlie Ayers was serving up a unique dish—a gluten-free cone with roasted corn and cauliflower with jalapeno simple syrup. The cone was crunchy and sweet, while the inside flavors were roasted and perfectly spicy. While talking to Chef Ayers, you could tell that his restaurant Calafia is quite a special place. “We were one of Steve Jobs’ favorite restaurants,” said Chef Ayers. “He would come in for breakfast even though we don’t serve breakfast. We would of course whip something up for him anyways.” After having the chance to taste all of the great food and wine, Juma CEO, Marc Spencer gathered everyone and brought some of Juma’s current students up. Spencer explained a little bit about what Juma students do and made it clear that is hard work, but also rewarding work. Juma student Aliyah Erazo came forward to tell her story. From the Mission District of San Francisco, Aliyah proved to be funny, smart, and extremely hard working. “Juma has been a big part of my life since I joined as a sophomore in high school. At first I was interested in Juma for the opportunity to work at AT&T ballpark. This sounds crazy to me now, but at first I thought it sounded so glamorous,” said Aliyah. “I was promoted from vendor to cart lead in July, and since then I have taken on a lot of additional responsibilities, made a lot of coffees, and touched a lot of money!” Juma is a truly inspiring organization that is breaking the cycle of poverty by ensuring that young people have a four-year degree. Juma helps low-income youth achieve their dreams in education by providing jobs and support. Since 1993, Juma has helped more than 4,000 young people earn more than $4 million in wages and save more than $2 million for higher education.
127 81
GEV EVENTS
Marlowe 2.0 Opening Anna Weinberg, James Nicholas and Jennifer Puccio celebrate the opening of their neighborhood restaurant in its new home. WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
Photography by Chris Miramon
A
nna Weinberg and James Nicholas (Big Night Restaurant Group LLC), along with chef partner Jennifer Puccio will reopen their beloved neighborhood restaurant Marlowe in a new location and with a new expanded menu and cocktail list. At the same time, the team welcomes renowned pastry Chef Emily Luchetti to the restaurant group as Chief Pastry Officer, who will create all things sweet at Marlowe, as well as at Big Night’s other successful restaurants – Park Tavern and The Cavalier starting this Fall. Now located at 500 Brannan, the former site of Loretta Keller’s iconic Coco500 restaurant, Marlowe grows from 40 to 80 seats and expands its bar program, menus and service offerings. “This is Marlowe 2.0”, says Weinberg. “We’re so excited to share with everyone the new space, new menu items and new talent.” Designed by Ken Fulk, Marlowe’s new space carries on its original butcher shop theme – “of course if that shop happened to be run by a very chic butcher!” says Fulk – while still maintaining elements of the landmark restaurants that occupied the space before, Bizou and Coco500. “We wanted to be sensitive to the heritage of the space we were occupying. The goal was to create something that was fresh yet familiar and inviting,” says Fulk. At its new location, Marlowe has a larger emphasis on the bar program, now with a full liquor license. Keeping with Marlowe’s American butcher shop theme (the restaurant was named after Weinberg’s great grandfather’s butcher shop in Boston) the newly developed cocktail menu features creatively named sections like “The Professions” (including drinks The Butcher, The Baker, The Candlestick Maker),“The Pasture” (The Bull, The Sow, The Calf), and “Tools of the Trade” (The Grindr and the tequila-based La Cuchilla). The list of “Marlowe Classics” offers a Pimm’s Cup, Corpse Reviver #2, and The Boulevardier. For the food, Chef Puccio dedicates an entire section of the menu exclusively to bar bites, to pair perfectly with the expanded bar program. Keeping some favorites from the original Marlowe menu, like her Crispy Brussels Sprout Chips with Meyer lemon and sea salt, and her Warm Deviled Egg, which she makes with aged provolone, pickled jalapeno and bacon, Chef Puccio expands the menu with several new offerings. New bites have a distinctly California feel: the Grilled Calamari & Chorizo is made with avocado, salmon roe, toasted garlic and cilantro, a House Made Ricotta Toast uses Acme levain and is topped with anchoiade and mission fig, and English Pea Pancakes are served with smoked salmon and chive crème fraiche. The rest of the menu stays true to Marlowe’s original market-drive philosophy. Additional starters include a Mission Figs and Heirloom Grapes salad, with local Point Reyes Bay Blue cheese, mustard greens and honey. For the mains, Pan Seared Scallops served with bacon wrapped asparagus, English peas and wild mushrooms in a white wine cream sauce are added to the menu as a seafood option among Marlowe’s well-known meat main dishes like the Grilled Niman Pork Chop, Poulet Vert. The vegetarian entrée remains a beautiful Anson Mills Polenta with Wild Mushrooms, parmesan, truffle salsa verde and topped with a poached farm egg. On the sweeter side, Luchetti doesn’t disappoint with a sort of “greatest hits” menu – fun takes on the classic American desserts we’ve all grown up with like the Farmer’s Market Sundae that will change seasonally with starting with a vanilla ice cream sundae, caramel sauce, roasted apples, toasted pecans and rum-soaked sour cherries, served in a pint mason jar. Also on the menu, are Chocolate Dipped Peanut Butter Nuggets, rolled in Guittard sprinkles and also served in mason jars. Paying homage to Coco500, Marlowe will keep the Coco500 Almond Coffee Vacherin on the menu. At its new home, Marlowe will also add an “Abbot Kinney-feeling” patio and will launch brunch later this fall.
Visit them at 500 Brannan St, San Francisco, CA 94107 (415) 777-1413 marlowesf.com
what’s happening?
GEV EVENTS
Ghirardelli Chocolate Akin to San Francisco 19th Annual Ghirardelli Chocolate Festival WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
By Eileen Solis Rogers Photography by Bettina Rogers
W
ith its San Francisco roots dating back to 1852, the Ghirardelli Chocolate Company celebrates over 160 years as a Premium Chocolate Company, and the country’s longest continuously operating chocolate manufacturer. As a kick-off to Fall, the Ghirardelli Chocolate Company hosted its 19th Annual Ghirardelli Chocolate Festival, a 2-day celebration featuring unique samples by some of the finest local dessert companies, chef demonstrations from chocolatiers, ice-cream sundae eating contests, and of course, Ghirardelli Chocolate! 100% of profits from the festival benefit Project Open Hand, a non-profit organization founded in San Francisco that provides meals with love to seniors and the critically-ill. This year’s festival event highlights include the Ghirardelli Chocolate and Wine Pavillion where ticket holders sipped premium wines from local wineries and savored samples from gourmet dessert vendors, Ghirardelli Chocolate Earthquake Ice Cream Eating Contest, a festival tradition and where the whole family can be entertained either as participants to any of the three agecategorized competition, or as spectators rooting for their candidate of choice! Chocolate School – “From Cocoa Bean to Chocolate Bar” is Chocolate 101 with Ghirardelli’s own “Chocolate Professor,” Steve Genzoli, who enticed everyone into his world of chocolate and joyfully shared that tasting chocolate is a big part of his day everyday! Wente Vineyards Culinary Stage lured foodies eager to learn more about the next scoop on everything gourmet or just sample some delectable delights! The Silent Auction to Benefit Project Open Hand had a plethora of offerings ranging from cruises, hotel stays, gourmet baskets, golf packages, wine tasting packages, museum and amusement passes, etc. What was exciting about this year’s festival is the launch of the Ghirardelli Chocolatier Program, designed to enhance the guests’ ability to experience Ghirardelli Chocolate in all five senses. Bree Smith, Ghirardelli’s Lead Chocolatier, stood behind a brand new glass counter with three kinds of chocolate (dark, milk and white) being “tempered” and each spurting out of what resembled a faucet. All this took place alongside several Go-Pro® cameras each ready to capture every angle of her demonstration of how the award-winning divine confections are hand-crafted. It was a beautiful day in the city by the Bay and was delighted to witness smiles from people of all ages, enjoying a day full of chocolate and anything chocolate-related. It was spectacular to be part of a remarkable Ghirardelli Chocolatier Program, a first of its kind, as it weaves itself into being part of San Francisco’s history and deep love affair with Ghirardelli Chocolates.
www.ghirardellisq.com Issue 13
GEV MAGAZINE
GEV EVENTS
Steve Silver’s Beach Blanket Babylon
Takes Center Stage for 40 Years WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
By Eileen Solis Rogers
S
teve Silver’s “Beach Blanket Babylon,” the hilariously musical revue that is a favorite for its outrageously gigantic hats and spectacular costumes, spoofs of current events and pop culture, celebrates 40 years of non-stop laughter in the San Francisco entertainment scene. It is hailed as one of San Francisco’s jewels, thus its 40 year success! Beach Blanket Babylon, a concept born in 1974 as a 90-minute musical has grown to epic proportions and is now the longest running musical revue in American history! Each sold out legendary performance is carried out at the Club Fugazi, a 393-seat theater located at the city’s North Beach district. Beach Blanket Babylon has become a theatrical tradition to locals and visitors alike, that it has earned its own address as Beach Blanket Babylon Blvd., sharing its fame with Green Street. There’s so much to experience with each performance of Beach Blanket Babylon. And the main premise of Snow White’s quest for true love around the world doesn’t get old as it continuously evolves with current pop culture characters, each sporting an outrageous headgear driving the point of hilarity across the stage. Each Beach Blanket Babylon night is packed with superb entertainment of Broadway caliber with a twist only to be found in and fitting for San Francisco! Hats off to Steve Silver’s Beach Blanket Babylon!!! www.beachblanketbabylon.com
85
what’s happening?
GEV EVENTS
2014 Winter Social
CHAYA Brasserie San Francisco WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS
By Genevieve Dee Photography by Rachel Pattison
W
hen the dark of night comes sooner than you would like and there is a definite chill in the air, the seemingly endless list of restaurants to try may seem all at once daunting and laborious. You long for a familiar place, a place that you’re sure will not disappoint. Chaya is one such place. Currently on its 14th year, under the leadership of Executive Chef Yuko Kajino, Chaya has endeared its way to the hearts and stomachs of San Francisco diners. `
Shigoki Oyster with Pickled Spaghetti Squash Togarashi
Humble, shy and good looking, Chef Yuko is most comfortable away from the spotlight. Drawing inspiration from his Japanese heritage and California, his residence of 20 years, this French classically trained chef has anyone who appreciates technique and unique flavors returning again and again and again. Stunning views of San Francisco Bay and the Bay Bridge lights twinkling in the background add to the cheer and warmth as you sip on cocktails and dine on dishes currently inspired by Old Man Winter. Whether it be sipping a Basil and Cucumber Gimlet or a Mandarin Old Fashioned, or reveling dishes that include Celeriac Ravioli, Soba Steamed Brioche, Shigoki Oysters or Bay Scallop Ceviche and Beeler’s Bacon Wrapped Mochi you are once again reminded of why this is a San Francisco favorite.
Beeler’s Bacon Wrapped Mochi with Kimchi Aioli
For Reservations, please visit: www.thechaya.com/san-francisco.
Soba Steamed Brioche & Mandarin Duck
Issue 13
GEV MAGAZINE
Moments of Timeless Pleasure ®
Premium Gift collection
Ghirardelli premium gifts celebrate our intense, slow-melting chocolate paired with deliciously rich ingredients. The elegance and variety of the line ensure you’ll find the perfect selections for all of your gift-giving occasions.
Ghirardel li – M o me nt s o f T i me l e s s Pl e as ure ™
GEV WINTER
A few of our favorite things... ISSUE 13 GIFT GUIDE | SKIN | GOURMET FOOD | FASHION | DESSERT
3 2
1
5
7 4 From stocking stuffers to ultimate holiday gifts, here’s our fabu-licious wish list for Santa this season. 1. A New Napa Cuisine Cookbook by Christopher Kostow $50 amazon.com 2. Pressed Juicery Palo Alto’s Freeze Chocolate Almond Soft Serve www.pressedjuicery.com 3. Frosted Art Bakery Butter Bourbon Cake $95 + $18 Delivery neimanmarcus.com 4. Gucci Survie GG Fox Fur Stole, Lead/Light Gray $695 neimanmarcus.com 5. Coffee Scrub Delight Face & Body Scrub $95 etsy.com 6. Longeva Omni Body Moisturizer Lotion $75 longeva.myshopify.com 7. Neiman Marcus Bourbon-Pecan Praline Half Spiral-Cut Ham $125 + $22 Delivery neimanmarcus.com
6 Issue 13
GEV MAGAZINE
the food patrol
8
EDITOR’S PICK
_______________________________________________________
Chef Dean Fearing's _______________________________________________________
Smoked, Pepper-Crusted Beef Tenderloin Meal Price: $900.00 Delivery & Processing Only: $32.00
neimanmarcus.com
89
Exquisite Edibles
STAR
INGREDIENT
FEATURING THE FOOD PHOTOGRAPHY OF
Tanya Matveeva & Leonid Malashenok
Issue 13
GEV MAGAZINE
star ingredient STAR INGREDIENT
_______________________________________________________
DOMATA GLUTEN FREE RECIPE READY FLOUR _______________________________________________________
Cup-for-cup measurement exchange means you can easily substitute their flour with any recipe.
domataglutenfree.com
91
Exquisite Edibles
STAR INGREDIENT
_______________________________________________________
DRISCOLL’S RASPBERRIES _______________________________________________________
For more than 30 years, they’ve ensured superior flavor and quality by using only natural breeding methods to develop proprietary varieties of raspberries.
driscolls.com
Issue 13
GEV MAGAZINE
star ingredient STAR INGREDIENT
_______________________________________________________
STONEWALL KITCHEN MILD TOMATO SALSA _______________________________________________________
Coarsely chopped in the tradition of authentic Mexican salsas, Stonewall Kitchen Mild Salsa is full of texture and overflowing with flavor.
stonewallkitchen.com
93
Exquisite Edibles
STAR INGREDIENT
_______________________________________________________
NIELSEN MASSEY PURE ORANGE EXTRACT _______________________________________________________
This extract is made from the finest-quality oranges and complements a range of foods, including jams and marmalades, fruit pies, salad dressings, cream and custard desserts, ice cream, sherbets, cookies and more.
nielsenmassey.com Issue 13
GEV MAGAZINE
star ingredient STAR INGREDIENT
_______________________________________________________
CALIFIA FARMS PURE ALMOND MILK _______________________________________________________
As a grower-owned company they use only varietal almonds from California, picked at the peak of their flavor.
califiafarms.com
95
Exquisite Edibles
STAR INGREDIENT
_______________________________________________________
PURELY ELIZABETH PANCAKE MIX _______________________________________________________
Their perfect pancake mix blends 5 whole grain flours with 3 superfood seeds, creating a delicious powerhouse breakfast.
purelyelizabeth.com
Issue 13
GEV MAGAZINE
star ingredient
STAR INGREDIENT
_______________________________________________________
WOODLAND FOODS D’ALLESANDRO GOURMET NUTS _______________________________________________________
www.woodlandfoods.com
97
Exquisite Edibles
STAR INGREDIENT
_______________________________________________________
LAKE CHAMPLAIN UNSWEETENED ORGANIC COCOA _______________________________________________________
Create your next kitchen masterpiece with this organic, fair-trade cocoa! Ideal for baking brownies and cakes, cooking up moles, and concocting delicious hot chocolate.
lakechamplainchocolates.com
Issue 13
GEV MAGAZINE
star ingredient
STAR INGREDIENT
_______________________________________________________
ANCIENT HARVEST WHITE GRAIN QUINOA _______________________________________________________
Their organic, whole grain Traditional Quinoa is everything you’re looking for in a meal and more. Complete, plant-based protein? Check. Great taste and texture? You bet. Gluten-free? But of course.
ancientharvest.com
99
the food patrol
Restaurant ANZU By Eileen Solis Rogers Photography by Brian Wong
A
t the helm of a commitment to innovative Asian-inspired California Prime – the very best of sustainable, organic California cuisine – is Philippe Striffeler, Restaurant ANZU at the Hotel Nikko San Francisco’s Executive Chef and Food and Beverage Director. Striffeler, along with Executive Sous Chef Thuy Tran, run a pretty well-oiled machine of a kitchen at the Hotel Nikko San Francisco. They make it seem all so easy, but with their many years of combined experience in a hotel kitchen overseeing banquets, room service, and a 90-seat restaurant, it’s easy to think they do it all while their eyes are closed! The kitchen team is also richly blessed with a diverse population, each yielding a different element of flavor that is manifested in each plate!
BRINE FOR COD Serving: 4 Black cod 4 x 5.5 oz Water 3 cup Ginger 2 oz Salt 1 tablespoon Sugar 1 tablespoon Combine water, ginger, salt and sugar. Add black Cod with skin to the brine for one hour.
MISOYAKI MARINADE Serving: 8 Mirin 8 tablespoons Sake 5 tablespoons Shiro Miso 1 1/3 cups Sugar 2/3 cup In a stock pot over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir until dissolves completely. Add the sugar, raise the heat to high and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely. Add marinade to Black cod and marinade for 48 hours. Smoke lightly black cod and lay on a sheet pan skin side down. Cook in a oven at 450 degrees for 10 minutes.
KOMBU & KATSU TRUFFLE DASHI Serving: 4 Water 3 cups Hondashi ½ tablespoon Usukuchi soy sauce ½ tablespoon Mirin ½ tablespoon Ginger 2 tablespoon Truffle oil ½ tables spoon Bring water to boil, dissolve in Hondashi. Add soy sauce, mirin, ginger and truffle oil. Bring to boil and turn off. Add honshimeji mushrooms, edamame before serving.
Issue 13
GEV MAGAZINE
MISOYAKI BLACK COD
red carpet recipes
TO SERVE On the middle of the plate put the risotto, than add the fish on top. Add Dashi and garnish with honshimeji mushroom.
101
the food patrol
HAWAIIAN WRAPPED MUSCOVY DUCK RAVIOLI
TO ASSEMBLE Lay each pineapple round on work surface. Place 1 tablespoon of filling in the center of each round. Fold over pineapple to make a half moon shape.
Issue 13
GEV MAGAZINE
MARINATE ONE DUCK BREAST WITH
red carpet recipes
¼ cup salt ¾ cup Sugar 1 ea white onion sliced 1 ea fennel bulb sliced ½ bunch cilantro roughly chopped 3 pc bay leaves 1 tablespoon whole black pepper Mix all of the items together with the duck breast and marinate overnight Sear the duck breast, skin side down, until fat starts to render and skin is crispy. Finish in oven for about 7 minutes and let it rest.
PREPARE THE PINEAPPLE Peel whole pineapple and slice paper thin to make rounds. Do not core the pineapple. A meat slicer works well for this. You will need 12 rounds.
MAKE THE YUZU VINAIGRETTE ½ cup yuzu juice (lime juice or Meyer lemon juice may be substituted) 2 tablespoons grated ginger root ¼ cup soy sauce 1 tablespoon minced garlic 2 tablespoons minced shallot ¼ cup rice wine vinegar 1 cup olive oil
Executive Chef / Food and Beverage Director Philippe Striffeler with Executive Sous Chef Thuy Tran.
GARNISH WITH
Makes 2 ¼ cups
Spicy Yuzu Aioli Orange Tobiko Chives Micro Orchids
In addition to the above recipe this makes a great dressing for a summer salad with chicken or shrimp
YUZU AIOLI
Mix together ginger, garlic, shallot, yuzu juice, rice vinegar, soy sauce. With a whisk, stir in olive oil slowly, to emulsify.
MIX INGREDIENTS FOR FILLING 1 duck breast diced 1 shallot diced 1 roma tomato diced 2 stalks fresh tarragon finely chopped 1 tablespoon yuzu vinaigrette 1 cup mayonnaise 1 pinch Japanese mixed peppercorns
2 garlic cloves, crushed 1 egg yolk ¼ cup yuzu juice 1/3 cup olive oil Salt and pepper to taste
In a blender, place garlic cloves with a pinch of salt and pulse until finely minced. Add egg yolk and yuzu juice and pulse until everything is combined. With blender running add olive oil in a slow stream until the sauce is the consistency of mayonnaise. Add salt and pepper to taste.
Mix all filling ingredients together and let it sit in refrigerator for about 15 minutes.
103
TopOf The Mark 75th Anniversary Party Issue 13
Photography by Drew Altizer
T
hursday, November 6th, guests came in troves to help celebrate Fulk’s upcoming redesign of the Mark Hopkins. Coming in 2015, Ken Fulk will serve as creative director of the Intercontinental Mark Hopkins Hotel; set to start construction in 2015, Fulk is anxious to bring this special piece of San Francisco history back to its original glamour. In anticipation of what’s to come, Fulk and The Intercontinental Mark Hopkins Hotel invited guests for a kick off event before the full restoration is underway. Guests were greeted by Hump-free the Camel on the red carpet, a nod to what Fulk had in store at the Top. Before heading up the elevator, guests enjoyed Paula West performing in the cabaret lounge with champagne fountains and passed Gary Danko treats. The final step, a modern Bellhop took guests to the top, where they stepped out into a Egyptian deco-revival wonderland; roaming shirtless Anubis and pharos, two larger than life griffons framed the deco-inspired tiled dancefloor, which featured a host of entertainers including Fulk’s longtime favorite DJ Kiss, and recent friend, Solange Knowles. For more information, please visit: www.intercontinentalmarkhopkins.com kenfulk.com
GEV MAGAZINE
105
The 9th Annual San Francisco Social Issue 13
Images by Rachel Bussieres for Drew Altizer Photography
T
he San Francisco Social is an annual fundraiser that brings together an engaging young adult audience to support and become involved with important Bay Area causes. The event began seven years ago, benefitting the Sonoma Jazz+ Festival, and today has hundreds of loyal followers and a track record of raising tens of thousands of dollars. This year’s beneficiary is The San Francisco Child Abuse Prevention Center which was created in 1998 when two long-standing organizations, the San Francisco Child Abuse Council and the TALK Line Family Support Center, formally consolidated their programs in a renovated firehouse in the Haight-Ashbury neighborhood of San Francisco. The two founding organizations have a rich history of serving San Francisco’s children and families in need. For more information, please visit: thesanfranciscosocial.com www.sfcapc.org.
GEV MAGAZINE
107
SFMOMA’s 2014 Bay Area Treasure Award
Images by John Baca Dubets for Drew Altizer Photography
T
he San Francisco Museum of Modern Art (SFMOMA) celebrates the groundbreaking achievements of designer Jonathan Ive with its 2014 Bay Area Treasure Award. The annual lifetime achievement award, organized by the Modern Art Council (MAC), SFMOMA’s premier fundraising auxiliary, recognizes artists and creative leaders in the region whose contributions have redefined contemporary visual culture. “Ive is our generation’s most innovative and influential figure in the field of industrial design—no other design mind has done more to transform the way we visualize and share information,” said SFMOMA Director Neal Benezra. “SFMOMA was the first museum on the West Coast to establish a department of architecture and design, and we’re thrilled to celebrate Ive’s revolutionary achievements.” The award was given at a presentation and dinner on October 30, 2014, held at the Julia Morgan Ballroom in San Francisco. The evening is chaired by MAC member Maria Tenaglia Watson and featured Ive in conversation with SFMOMA Curator of Architecture and Design Jennifer Dunlop Fletcher and Frances Anderton, executive producer and host of KCRW radio’s DnA: Design and Architecture.
For more information visit sfmoma.org/bat
Issue 13
GEV MAGAZINE
109
Worthy Cause
Random Acts of
Flowers
By Mac Rogers Photography by Rey Del Fierro
T
here is an esoteric bond that happens when someone is a recipient of flowers – any type of flowers – a single stem, a bouquet, a wreath, a lei. As a guy, I never really understood why people, especially women, love them. They are beautiful, to say the least, but all I know is that whenever I surprise my wife with flowers, her face lights up with excitement, and her demeanor just kicks up so many notches, she’s totally a different person! This was all recently confirmed when I attended the kick-off party of Random Acts of Flowers Silicon Valley. Random Acts of Flowers® is a 501(c)(3) charitable organization whose mission is to recycle and repurpose donated flowers by engaging dedicated volunteer teams to deliver beautiful bouquets and moments of kindness to individuals in healthcare facilities across the country. Random Acts of Flowers is coming to Silicon Valley, a match made in heaven, as Silicon Valley has so much to bring to Random Acts of Flowers with its booming tech businesses, to a thriving economy, abundance is found at every corner. This kick-off party with a sit down dinner and live auction was held at the beautiful Menlo Circus Club in Atherton, California, a place steeped in charity work for decades. The evening started with cocktails, raffle and a preview to some of the attractive auction items. The dining room gleamed with vibrant floral arrangements as centerpieces all donated by local florists/businesses and will be repurposed at the end of the event, further proof to the attendees of their undertaking. I was really moved with the generosity of people and the random acts of kindness poured all throughout this concept. There truly is something magical that takes over when people gather for a good cause. I am more than excited to be part of this organization that is not only committed to provide nourishment to the individuals and communities it serves, but also provides nourishment to the environment by being 100% green. For more information about Random Acts of Flowers, please visit www.RandomActsofFlowers.org
Issue 13
GEV MAGAZINE
111
Worthy Cause
The Heritage
FAIR
By Eileen Solis Rogers Images by Ellian Raffoul for Moanalani Jeffrey Photography
T
he Metropolitan Club, formerly known as The House That Women Built, a San Francisco icon since 1915, establishes a connection between the past and the present. This impressive institution, nearly a century old, has a great story behind its walls, a considerable testimony of feminine foresight that to this day is celebrated, preserved, memorialized and retold for generations to come. Indeed, it was a Red Carpet event, where guests took pleasure in caviar and champagne while enjoying live entertainment by Freddy Clarke and Wobbly World. Everyone was dressed to the nines which was reminiscent of how it really was nearly 100 years ago. The evening evoked femininity as it celebrates everything a woman could hope for all under one roof: champagne, exquisite edibles, live entertainment, and a shopping extravaganza of unique merchandise as showcased by boutique vendors from across the country and Europe. The ambience was classic and glamorous and the essence of the old world expressed within a modern context is evidenced throughout. This magnificently restored building houses a historical legacy that is red carpet worthy. The following day shopping continued with an elegant luncheon with Master of Ceremonies Jan Yanehiro and featured speakers Delia Ehrlich and Lois Lehrman. Sponsors included Academy of Art, Boisset Family Estates, California Caviar, Colagrossi Wines, Corporate Security Service, Desmond Estate Vineyards, the Nob Hill Gazette, Saks Fifth Avenue, San Francisco Wine Group, and Wilkes Bashford.
640hpf.org/history/ metropolitanclubsf.org Issue 13
GEV MAGAZINE
113
FEATURE STORY
HIS CABINET OF KURIOSITIES
MICHEL LAPRISE By Genevieve Dee
Photo: Martin Girard / shootstudio.ca Costumes: Philippe Guillotel © 2014 Cirque du Soleil
Issue 13
GEV MAGAZINE
michel laprise
115
FEATURE STORY
T
hrough the years, Cirque du Soleil [Circus of the Sun] has evoked images of beauty, wonder and awe. A circus without animals, it continues to elevate circus acts into works of art. This year, to celebrate its 30th Anniversary, it presents to us Kurios - Cabinet of Curiosities. Michel Laprise is its creator and director. A man of immense and acclaimed talent as an actor, director and special events designer, perhaps, he is best known here for his artistic direction of Madonna’s half time performance during Superbowl XLVI and his direction for her MDNA tour. A first for Michel in charge of Cirque latest production, he is emphatic that this is a collaborative effort by a team of designers. Given “complete freedom” from Cirque co-founder Guy Laliberté, two years of planning and developing, delving into a lifetime of memories evident in the little details that give the show his signature, Kurios, he says, was not a “project”. It was a “mission”. Kurios is set in the latter half of the 19th century. It is a time characterized by inventions like the telegraph and gramophone. It is a time when people started to travel and the world opened up. It is a time of optimism. Using the steampunk era as a point of reference, Kurios is about a seeker, an inventor who finds a parallel universe where he meets different characters and sees his inventions come to life. It is a world where creations are an amalgamation of different elements that meld to produce something new.
Though Michel swears he was a Japanese Prince in his past life which explains his love for beautiful and expensive things, he is also down to earth. He works out regularly maintaining a body as fit as the cast members. When in San Francisco, he makes it a point to visit Japantown where he particularly enjoys the architecture and food. Fillmore Street is also a favorite as he loves hanging out at the outdoor cafes. San Francisco is one of his ideal cities citing its history, architecture, food, innovation and diversity. He is pleased that this is where Kurios will make its American debut. Given the huge success of Kurios, Michel is already involved in another project. He is challenged into creating something different but still staying true to himself. All his shows have a level of poetry and inventiveness, which is his signature. An avid Cirque fan, I can’t wait for the circus to come to town and see the familiar blue and yellow tent that promises yet another amazing experience. Kurios-Cabinet of Curiosities will be in San Francisco from November 14, 2014 - January 18, 2015. To Purchase tickets, visit: http://www.cirquedusoleil.com/en/shows/kurios/default.aspx
The show is warm, playful and rich in props. A play on proportion, perception and context allow for innovation and convince you that everything and anything is indeed possible. Without giving away too much, Michel tells of the innovative acrobatic and contortionist numbers. His descriptions of an invisible circus; an upside down circus and a hand puppetry act are immediately intriguing. Ever curious and ever busy, well-travelled Michel talks of his love for travel and flying. It is here where he finds himself in a ‘receptive mode’. It is here when he is open to seeing and experiencing everything new. Keen powers of observation to all things new has helped him stay true to Cirque principles of universal appeal and timelessness. Charming and engaging, his passion and exuberance for life and learning is contagious and inspiring. With a total of 106 touring members including a chef, he reports that there is a strong sense of camaraderie and respect in this touring family which surprisingly includes a number of kids. He speaks of dedication and generosity of everyone in the discipline, sacrifice and sharing of talent. Michel Laprise with Events Editor Genevieve Dee | Photo Credit Chris Miramon Issue 13
GEV MAGAZINE
Photo: Martin Girard / shootstudio.ca Costumes: Philippe Guillotel Š 2014 Cirque du Soleil
michel laprise
117
HOW FRESH IS YOUR OLIVE OIL? When it comes to great taste in olive oil, fresh is best. You may be surprised to learn that some of the finest extra virgin olive oil is not imported, but made right here in the USA. Our authentic California Olive Ranchers use the most advanced methods to grow, harvest and press the finest, sustainably grown olives, at the peak of perfection. We press our olives within hours of harvest, to seal in our distinctive fresh taste. We invite you to join leading chefs who have decided that when it comes to fresh taste, California Olive Ranch is best. Compliments from family and friends are sure to follow.
THE NEW TASTE OF FRESH ™ For recipes and to join our online community, go to californiaoliveranch.com
bike, bean & bottle in wine country Be inspired by the stories of the world of wine as you bike through Sonoma Valley, stopping to taste and learn along the way - a great way to experience wine country. Relax in our very cool new coffee and wine bar, Bean & Bottle, or pack up snacks to take on your journey. Complimentary wine tasting coupons will get you on your way!
The Bike, Bean & Bottle Package Cottage Room • $40 Credit at Bean & Bottle • Breakfast for Two at Carneros Restaurant •
One-Day Bike Rental for Two • Wine Tasting Coupons for Two •
For information on seasonal package rates call 866-263-0758.
thelodgeatsonoma.com
Discover The Good Life Copenhagen City for Life
Copenhagen is a perfect blend of innovative architecture and design mixed in perfectly with royal castles and historic buildings. Discover a capital city that exudes modern simplicity from its famed New Nordic Cuisine to its historic Royal Palaces, modern designs and its eco-friendly bike culture. www.VisitDenmark.com/usa Scandinavian Airlines offers non-stop flights to Copenhagen from San Francisco, New York, Chicago and Washington D.C.