GEV Magazine Issue 11.0

ISSUE

11 gevmag.com

The Cavalier’s

James

Nicholas on business, family life and gives meaning to the word fempire

The Women of Britain’s Hottest Food Goddess

MISSONI

Lorraine Pascale

celebrate the next generation of fashion

COMING OF AGE

Delicious & Timeless

American Idol’s Thia Megia

EUROPE

pushes the boundaries in music with her personal style

Carl Simpson 1970 - 2014

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It is with great sadness that GEV dedicates this issue to our dear friend, colleague and inspiration, photographer Carl Simpson. Carl left us all much too soon and his sudden passing serves as a reminder of the brevity and fragility of each our lives. Carl was a fantastic photographer, but much more beyond that. He always brought with him a sense of pleasant, peaceful, relaxed charm and class to the photo shoots and in production.

He could be counted on for serenity and reason during times when deadlines loomed and others might be tempted to panic or sweat. He practiced his craft and lived his life in a fashion exemplary to all who crossed his path, and he will be sorely missed by us all. Let us carry a little bit of Carl Simpson with each of us on our journey, and if ever anyone needs a reference for what Carl Simpson exemplified, GEV Magazine will be proud to serve as that example.

www.cjdfoundation.org/help-line

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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 Cocoy Ventura Culinary Director cocoy@gevmag.com Geraldine Solon Managing Editor geraldine@gevmag.com Monika Majdanska SVP Marketing and Sales monika@gevmag.com Annabelle Pericin Lifestyle Editor annabelle@gevmag.com Genevieve Dee Contributing Events Editor gean@gevmag.com Editorial Assistant Karmela Guno info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304

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contributors Contributing Art Editor for this Issue Robert Lopez Contributing Creative Director for this Issue Erin Eckert The Food Patrol Desarie Sy Tamara Gorman Strasser Eileen Rogers Mac Rogers Denice Sy Camille Espiritu Liz Garbes Bernardo Jay Huffman Kanoa Utler Tanya Matveeva Melissa Gabriel Baltazar Contributing Writers Dr. Katerina Rozakis Trani Caity Shreve Kimberley Lovato

Photographers

The Glam Squad

Christian Thomas Matthew Brandalise Angelo Palazzo Nash Bernardo Tubay Yabut Brian Wong Lu Ann Henderson Silke Gabrielle Drew Altizer Laura Morton Vasna Wilson John Baca-Dubets Randy Brooke Tara Luz Stevens Delvin Shand Leonid Malashenok Susan Richardson Lehner Martin Vo Carlos Rodrigues Trisha Leeper Ramon Orlanes Rey Del Fierro Vicente Corona Rod Rosete Mary Huynh

Josette Vigil Jelveh Allison Cartagena Kelli Daley Kenya Aissa Jessie Olmedo Christina Dunham Karie Zarsky Bennett Mia Gonzales Ozzie Mendoza Karina Chacon Alisher Akhunzhanov Ana Cecilia Ortega Roderick Macabenta Christopher Florendo 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.

30

years

Premier Charity Auction & Tasting a benefit for the mendocino coast district hospital

september 5 & 6 . 2014 “Join us for the premier charity event of the year featuring world class wines, culinary delights, captivating music ensembles, spectacular art, exotic trips, and more…on the magical Mendocino Coast, designated as one of the most romantic getaways by Fodor’s.”

Pinot Noir Celebration

friday

september 5

1 to 4 pm

presented by winesong & anderson valley winegrowers association hosted by little river inn

Winesong Main Event

saturday

september 6

11 am to 5 pm

at the beautiful mendocino coast botanical gardens

Grand Tasting in the Gardens 11 am to 2 pm Live & Silent Auctions on Event Lawn silent auction: 11 am to 4 pm | live auction: 2 pm to 5 pm

30 Never Looked So Good www.winesong.org

editor’s note The real meaning of luxury...

I breathe, eat and live the California lifestyle and more often than not I find myself playing the role of go-to person for dinner and winery recommendations. Ten years living in the Bay Area has allowed me to experience almost every superb thing it has to offer and I find it's a constant desire to discover even more. Like many, my preference spans a large variety of cuisine, music, technology and fashion. I believe wherever you are, no matter how much or little you have, we all have a deep connection to these things in our own way, which if communicated wisely can enrich others’ lives and form lasting bonds among us. This has been my personal mantra, to always try to focus on the good of other people. This is not to say that we've never had any disappointing experiences, we just won't make room for shaming or criticisms in our publication. The internet is filled with it.

on the cover

One thing I'd like to emphasize, though, is our intolerance for bullying which comes in many forms, especially in the media industry and the social circles we navigate. Though I do have an immense respect for the big-name designers, I won’t use brand names to define who I am.

Our joy in GEV is really in discovering talent (whether in fashion, cooking or winemaking) at its raw and purest form. To be able to enhance our reader’s journey is what strongly fuels our resolve to go on. The many events we cover which greatly benefit the community through the generosity of local heroes is also a priceless experience. The power of the human spirit and the opportunity to witness it, beneath the glitz and glamour - after all, these individuals have true hearts of gold is our calling. It's very flattering and encouraging when others commend the polished content we are able to consistently produce and it serves to urge us on, to make each new issue surpass its predecessor in quality of the content and design.

Thanks to all of you – you’re the reason we continue moving forward.

Kaye Cloutman kaye@gevmag.com

The gracious and dashing James Nicholas of The Cavalier SF is joined by the lovely forces of Anna Weinberg and Jennifer Puccio who will engage the readers with their fascinating views on marriage, family life, nurturing closely built business relations through the years and understanding the ultimate joy of biting into a classic-style San Francisco burger.

Photography by Vincent Gotti Lighting Specialist Rober t Lopez HMUA/Styling by J osette Vigil-Jelveh Post Digital Work Mar iel L. Montaner

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Follow me on twitter.com/Cloutwoman Be a fan at facebook.com/GEVMagazine Follow the magazine at twitter.com/GEVMagazine

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

The Cavalier 10

10

Thia Megia 2 Lorraine Pascale 2 Delicious & Timeless Europe 3

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Visit Berlin 4 Weekend in Milan OHIO 44 The Women of MISSONI 5 SUMMER OF STYLE Calypso St. Barth 6 The Grey Area 7

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32

64

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Maisha Bahati 8 FLUX

FIAMMA Salvatore Ferragamo 10 The Magic of AVAKIAN

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10 RED CARPET Events 10 Fashion by DIEGO 12 Winemaker Dinner Series 13

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Exquisite Edibles 14 Sound Bites 15 Living Well 154

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james

cover story

anna

marriage made in food bliss by kaye cloutman photography by vincent gotti lighting specialist robert lopez

styling & mua by josette vigil jelveh post-digital work by mariel montaner

J

ames Nicholas and Anna Weinberg of The Cavalier have reason to feel great these days. The “It couple” continue to make waves with their flawless expertise in the restaurant arena in creating a consistent following with their diners. Building on the successes of the critically acclaimed Marlowe and Park Tavern, The Cavalier is an instant classic; that favorite spot in the city where you want to eat every meal, and stop by at any time of day. The 135-seat restaurant is divided into four unique intimate spaces, designed by the ever impressive Ken Fulk; the ultimate mix-master of high style and downtown cool.

Although many may feel intimidated given the couple’s upscale status, we’ve recently proved that looks can indeed be deceiving. In spite of the chic clientele and the rave reviews, it’s invigorating to feel that elitism is not a part of their business acumen; and with a co-owner and chef like Jennifer Puccio who deeply understands the real meaning of nourishment, nothing can possibly go wrong. So when a famed producer like Darren Starr walks in for a luncheon appointment, we couldn’t help but wonder if Hollywood is next in the picture.

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The magic of our group is we have as close to a perfect symbiotic partnership as possible. There’s very little to any cross over of each other’s core talents. As a result, we have total and complete trust in the other to perform and deliver. It’s an honor to wake up each morning and operate this restaurant group with Anna and chef. Let’s just say I enjoy structuring deals and businesses around the talent of my own ‘fempire’ in both of them.

Anna: We are really lucky, there’s almost no cross over in our roles and skill sets so it’s a really efficient way to run our businesses. We have a lot of fun too!

You are San Francisco’s "It Couple" –with all the limelight and buzz going on around you and your restaurants; what keeps you both grounded?

James: Oh God no! No, no, no. We wake up each mor ning and change our 1 year old son Leo’s diaper; which I guarantee will keep anyone grounded and sober haha! Honestly, we appreciate all the accolades and though we do the “power couple” thing every day, we frankly work our tails off so it’s news to us if anyone thinks we’re the “it couple”. As long as I get my weekly date at Michael and Lindsey Tusk’s Cotogna with Anna and Leo, I’m a happy man.

What have been the challenges and perks of owning and running a restaurant in San Francisco? Do you see yourselves branching out to other locations aside from San Francisco and New York?

James: The gr eat challenge for a high touch, high ser vice and high-concept restaurant group like ours is how to maintain quality as you grow. Without question, I believe it’s our service standard and chef Puccio’s food program that sets our restaurants apart from others. We’re fortunate to have all three of our properties listed on the San Francisco Chronicle’s Bay Area Top 100 List — and we’re able to achieve this because we work hard at it 7 days a week 365 days a year. In order to grow elsewhere and maintain the quality of everything, we must continue to develop key talent internally so if and when we decide to produce another project elsewhere, we’ll have the right folks in-house to help us do it. We’ve grown to almost 270 employees so we’re living this challenge daily.

Anna: The per ks ar e being par t of such an amazing and well respected food community. As far as challenges, it’s no secret that doing business in San Francisco is more expensive than anywhere else in the country. But I really can’t complain, it’s well worth it to be here. And yes to branching out elsewhere.

How do you balance each other out?

James: Anna focuses on the brand, the concepts, the design and the service standard. I focus on running the business, the metrics, our annual budget, the capital raising, investors, return of capital, deal structure, lease negotiation and so on.

And Chef Jen by the way runs an absolute killer food program and does one hell of a job developing young chefs who continue to step up and perform when it counts.

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Anna: We ar e? Wow, that’s news to us! I don’t know, speaking for myself if I ever need to feel grounded I just bus more tables!

What are your rules for dressing up when it comes to personal style?

James: I star t with selecting timeless, classic styles for blazers, shirts, shoes, you know, the items with evergreen elements.

Then I like to blend in unique, notable “male accessories” like belts, watches, cufflinks, scarves, pocket squares, hats, socks— the thing that people notice when they’re looking closely at the entire outfit.

Anna: NO r ules! It totally depends on my mood (and like every girl, how skinny I feel). My only hard and fast rule is never too much makeup. And ALWAYS heels.

How do you see the San Francisco restaurant industry evolving since you started your first project?

James: It’s growing quickly along with the entire tech and real estate booming economy in the Bay Area. Much of the growth is due to the transition of talent from the Silicon Valley to San Francisco. Young developers and executives prefer living in an urban environment as opposed to suburban in the valley so there’s been an explosion demand for new housing, new restaurants, new clubs and new bars. Perhaps it’s my background in venture capital which makes the transition more transparent to our restaurant group as opposed to others. Our goal is to feed San Franciscans for the next 30 years and we believe the continued growth in the technology business in the Bay Area will have a positive effect on that plan.

Anna: Ther e is just so much MORE, mor e people, mor e money and more restaurants. We will see if the city can support it all in the years to come.

cover story

Doing business in San Francisco is more expensive than anywhere else in the country. But I really can’t complain, it’s well worth it to be here.

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cover story

on her guilty pleasures “Bad TV and trashy magazines. No question. Give me a rainy day in bed with 8 hours of Fashion Police and Real Housewives of anywhere, the latest US Weekly, In Touch and People and a generous supply of salty snacks. I will emerge a new woman!”

the back room Marianne, a semi-private club at the rear of The Cavalier, is named for Weinberg’s favorite style icon, Marianne Faithfull. The intimate salon is fittingly decadent, with low lighting, Moroccan touches and club chairs perfect for late night tête-à-têtes. Among the eclectic artwork is a large original photograph from 1968 Rolling Stones’ Beggars Banquet album, which inspired the bohemian, decadent, bacchanal tone for Marianne’s.

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anna weinberg

There’s nothing more refreshing than a freespirited - no nonsense woman behind a successful business especially in such a male dominated industry. What has your mantra been?

And how do you like your journey so far?

Anna: Thank you. My mantr a has always been BE RELENTLESS about your standards. I love my journey (so far), I’ve never been happier personally or professionally. Admittedly, these are very intertwined for me, and it has nothing to do with financial success. It’s all about really enjoying everything I’m doing every day.

What are the most treasured items in your wardrobe?

Anna: My Classic black Chanel calfskin bag James gave me for our 5th anniversary. A vintage Halston little black dress I got for $25 in the East Village 11 years ago that is still my go-to and my James Perse cargo pants. My day off uniform.

Congratulations on being recently nominated Restaurateur of the Year; do you have any personal heroes?

Anna: J onathan Waxman. He has made his career in food matter, not only by being an amazing chef and the most knowledgeable person in the business but by mentoring the next generation. Especially of women.

And finally… what’s next for you?

Anna: That would be telling…

James: Now that’s a question you should direct to Darren Star!

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j

chef en glam

ennifer Puccio, executive chef and co -owner of The Cavalier is the embodiment of classic elegance; there is calmness and simplicity in the way she carries herself; very unassuming but the level of taste and sophistication she delivers with every plate has put her and her restaurants on every foodie’s radar nowadays. We first got to sample her dishes at Park Tavern and fell in love instantly with the crispy brussel sprouts and their beef sliders– but it wasn’t until we met her at a dinner honoring women winemakers in Napa that everything about our fascination with Park Tavern and Marlowe’s cuisine finally made sense.

You’re attracting a lot of attention with your superb cuisine. How ready are you to face the world of glamour?

Being the chef of three restaurants it’s not often that I actually get to wear anything but my whites. That being said, I cherish any opportunity I get to dress up and be out on the town, even better if there is a hair stylist, makeup artist and wardrobe involved!

Aside from the season and ingredient availability, what other factors do you consider when it comes to introducing new dishes?

Inspiration can come from anywhere. I am an avid reader of cookbooks and food blogs, eating out, dialogues with my sous chefs and food photography are all huge influences on the creative process.

From a logistical standpoint, I need to insure that the dishes sell evenly, the menu is well balanced and appealing, and that the customer feedback is 99% positive. It’s a puzzle that I never tire of working on.

You’ve fondly talked about your husband and being the outdoorsy type of couple – where do you normally go when you both feel the need to press the reset button?

Out of town! One of the reasons that we love living in the bay area is that it provides so many opportunities for adventure. Road trips, camping, hiking, beaches, mountains, forests, and vineyards.

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jennifer puccio The weather you want is no more than an hour or two drive, and spending your day in an area that’s brand new to you never gets old, it’s relaxing and exciting at the same time.

What is your guilty pleasure and why?

Eating out at very casual restaurants. Often times when I have the chance to eat out its to try the restaurant that just opened, got a new chef, just got reviewed, got a Michelin star, where one of your co-workers had an outstanding meal. At very casual restaurants my expectations are not too high, I’m not judging the food, service and atmosphere on an invisible score card in my head.

I’m not there for inspiration, I’m there to enjoy the food, the drinks and the company, and have a fun night. Being a chef doesn’t factor in, it’s nice to turn it off every once in a while.

What are the most treasured items in your wardrobe?

The little black dress that I wore on my first visit to a three Michelin star restaurant in France. It’s classic, elegant, and brings back memories of one of the most romantic and delicious evenings I’ve had. My first pair of Christian Louboutin heels. The diamond necklace my husband gave me for my thirtieth birthday. My concert tee shirt collection, they might not get much wear, but they chronicle a lot of amazing shows I’ve seen over the years, and my husband is endlessly thrilled whenever I put on one. Not the most glamorous thing, but my Dansko clogs. They make a fourteen hour day on your feet doable, actually, enjoyable. Finally my wedding dress. It was the first one I tried on, I fell in love immediately, and I hope to see it on another family member’s wedding day eventually…

What are your rules for dressing up when it comes to personal style?

Number one is comfort. I don’t get to dress up very often, and when I do get the chance, I don’t want to be miserable or even slightly uncomfortable for that matter.

A great pair of heels, that are cute but you can impromptu dance in or walk further than you expected to have to walk in, because that’s what always happens. In San Francisco, layers are a necessity! Great fabrics, I grew up on the east coast and would say I tend toward very classic shapes and styles. Luxurious fabrics and textures are where I really like to indulge. Like with cooking I guess it all comes back to the desire for creature comforts in me. I tend to shop for a night out. If I have an occasion, an event, a big night out, or a not so big night out, a new piece of clothing, jewelry or shoes always make it seem a little more special, and get me excited about the night. Also, I love any reasonable excuse to shop.

Who are your personals heroes and why?

My parents for so many reasons. They started out without much but through endless hard work and sacrifice were able to not only succeed, but provide a wonderful life for themselves and our family. I feel lucky to have been raised with them as my role-models. I admire my father’s perseverance, work ethic and drive to succeed. He approaches everything he does with a single-mindedness that is unwavering and that I have always tried to emulate. My mother is thoughtful and creative. She introduced me to the love of reading, writing, photography, horticulture and cooking. Although she claims no love of the craft, fond memories of her cooking are one of the reasons I decided to become a chef. Above all else they are two of the most supportive people I know. Without their influence and confidence in me, I could never be where I am today.

How do you see the San Francisco restaurant industry evolving since you started your first project?

We opened Marlowe in 2010, and so much has happened since then, both for us and the restaurant industry as a whole.

The food scene has become at once more casual and more elevated, as a factor of this, also a much more personal endeavor for chefs and restaurateurs. The style of service has become more casual in many ways, the slow death of white table cloths, the popularity of the communal dining table, less opulence in the dining room, more wood steel and bare Edison bulbs, open kitchens, the advent of bars as respected restaurants, even Michelin starred chefs are now apt to open a more casual restaurant on the side. At the same time the food has become more exact and creative. Classic homey techniques of pickling, charcuterie, and preserving have made their way to the forefront, and have been brought to fine dining levels. The ebb of the molecular gastronomy tide has allowed chefs to pick and choose techniques to add nuance to dishes but not have the food be dominated by the presence of it. Chefs are embracing both classic and new techniques instead of adhering strictly to the California cuisine ethos of fresh, local and simply prepared. As a whole this has lead to the personalization of the San Francisco culinary landscape by chefs and restaurateurs. I couldn’t be happier for the change, both as a diner and a chef.

And finally, what’s next for you?

I’m up for anything! Being the chef at three restaurants, there is never a lack of things to be done. I spend my days honing and perfecting systems at all of the spaces, looking for ways to improve, refresh and simplify operations. That being said, new projects are somewhat addictive and I'm looking forward to the next one, whatever that may be!

thecavaliersf.com

VISIT THE CAVALIER 360 Jessie St, San Francisco, CA 94103 (415) 321-6000

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chef en glam

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exquisite edibles

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chef jennifer puccio’s

for the dressing  2 cups blend oil  1/2 cup Worcestershire sauce  1/4 cup Colman’s Mustard powder  2 teaspoons cayenne pepper

deviled crab and cucumber tea sandwich serves 2

 Combine everything in a blender and emulsify with the blend oil.

for the sandwich  Combine 1/2 cup of cleaned Dungeness crab meat with 1/4 cup of the dressing. Season with salt and lemon juice.

to assemble  2 slices of pan de mie, crusts removed, cut 1/2 inch thick  lemon aioli  1 English cucumber shaved very thinly  1 Meyer lemon shaved very thinly chopped parsley

Coat the inside of the two slices of pan de mie with aioli. Place a double layer of cucumber slices on each slice of bread.

Spread the crab mixture evenly across one piece of bread. Lay a single layer of the lemon slices on top of the crab. Top with the remaining piece of bread. Cut the sandwich into quarters on the diagonal.

Coat one short side of each quarter with a thin layer of aioli. sprinkle with the minced chives and chopped parsley.

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the cavalier’s

smoked duck breast serves 2

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exquisite edibles

the duck  Score the breast and sear the skin to render the fat, cook the breast to medium rare. Cold smoke for 1 hour over apple wood.

- Score (definition) to cut small slits in a cut of meat. This process is often useful when marinating which allows the meat to absorb even more of the marinade flavor.

the beets

to assemble  ½ cup Fennel, Shaved

 1/3 cup Diced Beets    

8 oz White Balsamic Vinegar 2.5 oz Sugar 1 oz Salt 2 pcs of baby yellow beets

 Combine all ingredients in a small roasting pan and cover with a double layer of aluminum foil. Roast at 450 degrees for 20 minutes or until just tender. Reserve the cooking liquid and reduce to a glaze. Peel and dice the beets into 1/4 inch squares

preserved kumquats  4 oz Kumquat, cut 3/4 of the way through in quarters  5 oz Salt  3 Lemons, juice only  Fill each kumquat with salt and pack into a jar with the remaining salt, cover with the lemon juice. Allow to sit a room temperature for two days, then refrigerate for two weeks, agitating occasionally.

 3 tablespoons of Kumquat Vinaigrette  1 tablespoon Julienned Preserved Kumquat  1 tablespoon Mustard Oil  Smoked Sea salt  1 Smoked Duck Breast, Sliced  2 tablespoons Beet Glaze  6 pieces of living watercress

procedure  Toss the fennel, beets, julienned kumquat, and the dressing to coat, season with salt as necessary.  Pile the salad on the plate, and garnish with the sliced duck, watercress, beet glaze, smoked sea salt and mustard oil.

kumquat vinaigrette  Peel the preserved kumquats and clean the peels of any fruit  Julienne the rind and reserve  Take the remaining pulp and remove the seeds, puree with olive oil to make a thick paste.

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exquisite edibles

the cavalier’s citrus salad Serves 2

blue cheese cream  350 grams Colton Bassett Stilton  3 cups cream Break the cheese into very small pieces and put in a food processor, I like using a robot coupe. Add the cup of cream and use pulse setting to combine . Add the rest of the cream until smooth and creamy.

citrus salad vinaigrette           

3 cups of blood orange juice 2 cups of grapefruit juice 3/4 cup of Dijon mustard 3/4 cup of acacia honey 1/2 cup of soy sauce 1/2 cup of champagne vinegar 2 teaspoons of freshly ground pepper 4 teaspoons salt 4 lemons, zest 4 limes, zest 2 grapefruits, zest

candied fennel salad  ¼ cup of Fennel Seed  2 teaspoons sugar  Salt Toast the fennel seed over medium heat in a sauté pan until fragrant. Sprinkle with the sugar and stir vigorously until melted. Remove to a plate and sprinkle with salt to taste. Cool and chop roughly.

to assemble  15 Citrus segments (3ea blood orange, pomelo, navel orange, mandarin and ruby red grapefruit)  3 leaves of White endive, cut on the diagonal  3 leaves red endive, cut on the diagonal  3 tablespoons Blue cheese cream  3 tablespoons Citrus Vinaigrette  1 tablespoon Toasted Chopped Walnut  6 Sprigs Mâche  4 turns Freshly ground Black pepper  ¼ tablespoon Lemon zest  ½ tablespoon Candied Fennel Seed Combine the citrus segments, endives, dressing and salt to taste in a bowl. Swipe the blue cheese cream onto the bottom of the plate, and arrange the salad to the side of the blue cheese, pouring over any extra dressing onto the salad.

Garnish the salad with the mâche. Garnish the blue cheese cream with the walnuts, lemon zest and candied fennel. Finish with freshly ground black pepper over all.

- Mâche (definition) French name of the edible salad green Valerianella locusta, also known as corn salad and lamb's lettuce.

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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

sound bites

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Counting

STARS with

Thia Megia by annabelle pericin photography by vincent gotti and christian thomas bts photographer robert lopez fashion designer stylist mia gonzalez

mua ozzie mendoza hair josette vigil jelveh featured fashion designer ana cecilia ortega for designs by ceci

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thia megia

Since being one of the youngest American Idol finalists on season 10 at 15 years old, Thia’s star has become quite brighter.

We were able to catch up with this darling singer at a recent photo-shoot where she shares how American Idol has changed her life and what is currently keeping her preoccupied.

a life changing experience

w

hen Kelly Clarkson won season one on American Idol back in 2001, Thia knew that she wanted to be a part of that experience. Music has always been a love for her at a very young age and she knew that she wanted to be on that stage. She had planned to audition when she was 16 but when American Idol lowered the age to 15 in 2010, she knew she had to go for it.

Being a Bay Area native from Mountain House, CA Thia auditioned in Milwaukee, WI wanting to make sure she had another chance to make it in San Francisco if she didn’t make it in Milwaukee. She considers Milwaukee her good luck city since she made it out of 50,000 people who were there to audition.

Having made it on American Idol, Thia explains, “To get that kind of exposure and be on that type of stage and share my voice to millions of viewers who were watching, I felt privileged and grateful for being part of the season 10 group,” (winner for season 10 was Scotty McCreery). I asked Thia if there was a particular moment she will always remember.

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She recalls, “Randy compared me to Michael Jackson when I sang my first song during live performances and I will never forget that he said that to me because Michael Jackson is one of my biggest idols!”. She shares that being on that stage was an unbelievable experience, and to speak and connect with Randy Jackson, Jennifer Lopez, and Steven Tyler was a huge honor.

Thia credits her close knit family keeping her grounded and her head straight after having American Idol fame and notoriety. They are also a source of encouragement, inspiration and motivation for her. She points out, “they give me the means to go after my dreams, and pursue them. My fans are also one of my biggest inspirations. They are so dedicated and loving. That makes me want to accomplish more for them and myself. I’ve been wanting to do this since I was a little girl”.

When it comes to her musical inspirations she has a vast range of artists including Glenn Miller, Billie Holiday and Ella Fitzgerald whom she would listen a lot to when she was young with her grandfather. She also credits Amy Winehouse for her sultry unique voice and the Gorillaz and loves how funky and fun their music is.

She likes how they take a lot of different genres and merge it to their own style. “That’s what I strive for.

During Idol I was labelled as a ballad singer but there are so many different sides of me musically that no one has seen outside of idol and I'm excited to show that”. As a singer, Thia wants to be able to connect with people who love her music. “I will always be humbled having that connection. It is a lot of hard work and I'm not going to take that for granted ever.”

sound bites

“there are so many different sides of me musically that no one has seen outside of American Idol and I'm excited to show that…”

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thia megia

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sound bites

Since Idol, Thia has had the opportunity to travel the world and headlined in Taiwan, Philippines, Malaysia and Indonesia. It was an unforgettable experience and she was grateful to be able to be part of the Asian concert tour. Is there any advice from the American Idol judges that helped her grow as an artist?

She tells me that they told her not to hold back. “Everyone has limits but you don’t know what they are until you push your limits. Test the waters, see how far you can go. As an artist, don’t limit yourself.

Don't hesitate and trivialize yourself. I take that to heart," she says. “Being on idol taught me to take chances, no matter how old or young you are and where you are in life, it is all about doing the impossible because you never know what is going to happen after you take the opportunity. You aren't going to lose anything once you go after it.”

Where does Thia see herself in five years? She is currently based in her Bay area home writing her own music and working on releasing a single with plans

to move to Los Angeles and spread her wings soon. Thia’s goal is to have a couple of albums released and singles, tour the world, and perform on as many stages as she can.

The Top 13 finalists on Season 10 of American Idol Photo credit Michael Becker / Fox

“It’s not about being famous but to share who I am with my fans and the rest of the world. Music is part of me, my necessity in life. It describes who I am. I project my feelings through my music. I want to be a storyteller. Life is a big black book with empty pages, you need to keep on writing your story. You gotta make your own book.” I personally look forward to reading it.

Follow Thia on twitter @TMegiaAI10 and www.facebook.com/TMegiaAI10

VISIT HER YOUTUBE CHANNEL

http://www.youtube.com/user/ThiaMegia

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R E D C A R P E T R E C I P E S

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GEV MAGAZINE

Lorraine Pascale is the undisputed queen of the kitchen, Queen of the simple and simply delicious. If you love to cook and love eating what you cook, without guilt,, A LIGHTER WAY TO BAKE is your new go-to cookbook.

- Jamie Oliver

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est-selling UK cookbook author TV cooking show host and model Lorraine Pascale believes that eating healthily doesn't mean that you have to abandon all the good things in life. Her stunning new cookbook a lighter way to bake is packed with some of her bestloved sweet and savory baked recipes made a bit lighter, so that people can indulge in them a little more often and with less guilt.

A lighter wait to bake is in fact with hard-to-find grains nuts or seeds. Instead using everyday ingredients with expert nutritionist evaluating every morsel, Lorraine has produced 100 nourishing gorgeous stress-free baked recipes from everyday breads and savory meals to tea time treats, divine puddings and cakes.

Guilt free Friands, Blooming Brownies and Sesame Pretzel Buns make for perfect mid afternoon pick-me-ups, and Skinnier Mac & Cheese or Moroccan Chicken Pot Pies with Cumin and Coriander and A Crisp Filo top is a surefire winner for a family supper. At the height of summer, you can rustle up virtuous healthier interpretations of classic Tarte Au Citron or Britain's much love Victoria Sponge (named after the British queen), or a heavenly Strawberry Open Tart. If you're in the mood for something different, try the Really Tasty Chocolate Fudgy Orange and Beetroot Cake (beat add a punch to the chocolate classic cake. A lighter way to make is full of delicious treats that pretty maximum flavor yet are bursting with goodness.

Her fun sociable style of cooking came to wide public attention with her landmark UK BBC2 television CVs making made easy. With treats such as the I can't believe you made

about lorraine

that cake Lauren introduced millions of viewers to her amazingly easy but still very wow-y recipes. The book of the series went on to be a Perrenial bestseller in the UK. Lauren follow this up with home cooking made easy and fast fresh and easy food and quickly became the most successful debut cookbook author ever in Britain.

Lauren Andrew stripes training at latest school of food and Wine where she earned a diploma and went on to complete a four-year degree in international culinary arts gaining a first class degree. After doing stages at some of the most renowned kitchens in the world among them pictures and the Mandarin Oriental Lauren decided that working 18 hour days for someone else wasn't for her.

She started her own business the cupcake make house located in London's Covent Garden and creates popular books for busy people who want to make delicious imaginative food without too much fuss and hassle.

Due to her interesting starting life and personal experiences being adopted and in the foster system Lorrain is very supportive of the charities Barnardo's and tapped both of which deal with fostered an adopted children.

A lighter wait to bake is her first cookbook to launch in the USA and her two new TV shows simply baking and home cooking made easy air on the cooking channel in the US.

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lorraine pascale

Lorraine Pascale’s

raspberry, rhubarb & cardamom galette with a hazelnut & vanilla cream

“

“

If you can’t find ground cardamom, take two cardamom pods, bash them to open them, discard the shells and grind up the seeds inside until fine.

ingredients Filling

 4 sticks of rhubarb, trimmed and cut into 3⁄4-inch pieces

 2 tbsp soft light brown sugar good pinch of ground cardamom

 Seeds of 1 vanilla bean or  1 tsp vanilla extract Finely grated zest of 1⁄2 orange 5 oz raspberries Pastry

 14 oz Sweet Honey Shortcrust pastry  1 egg, lightly beaten  Hazelnut and vanilla cream  3⁄4 cup plus 2 tbsp low-fat creme fraîche  2 oz hazelnuts, toasted and roughly chopped  4 tsp confectioners’ sugar, sifted seeds of 1⁄2 vanilla bean or 1⁄2 tsp vanilla extract

To serve Few mint leaves (optional)

Red Carpet Recipes

preparation  Preheat the oven to 350°F.  Toss the rhubarb, sugar, cardamom, vanilla seeds or extract and orange zest together in a medium bowl and then set aside for a moment.  Roll the pastry out on a large sheet of baking parchment to a 10-inch circle about 1⁄8 inch thick.

Spoon the rhubarb into the center of the pastry, leaving a border of about 11⁄2 inches all the way around.

Fold the edges of the pastry up onto the rhubarb all the way around as in the picture. It is like folding up the corners of a book to mark your place (taboo, I know—folding corners of a book is frowned upon by the literati but is something I do). Then glaze the pastry edge with the egg, slide the baking parchment and galette onto a baking sheet and bake in the oven for 30 –35 minutes.  Meanwhile, make the hazelnut crème fraîche.

Simply mix the crème fraîche, hazelnuts, confectioners’ sugar and vanilla seeds or extract together until well blended. Cover and set aside in the fridge until ready to use. So easy!  Once cooked, the galette pastry should be crisp and golden and the rhubarb tender when pierced with a knife. Remove it from the oven and carefully stir the raspberries through the rhubarb. This is a bit fiddly but it is nice to see both fruits mixed together. The raspberries only need a moment or two in the oven, so pop the galette back into the oven for, er, a moment or two. Then, remove from the oven, cut into eight wedges and serve with a dollop of the hazelnut cream.  Finish with some fresh mint for a splash of green, if you like.

www.lorrainepascale.com

Serves 8

BUY THE BOOK A Lighter Way to Bake

photo credit myles new

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D E S T I N A T I O N

delicious and timeless

by Liz Garbes Bernardo Photography by Nash Bernardo

Old Buildings of Malรก Strana, Prague

featured destination

Vienna’s most famous cake since 1832, the Sacher Torte from the Hotel Sacher

Philip Conticini’s whimsical pastry shop in Paris, Las Patisserie des Reves

Green Tea Opera Cake and Wasabi, Sesame, and Dark Chocolate Covered Green Tea Macarons from Patisserie Sadaharu Aioki in Paris

The iconic Eiffel Tower

Fauchon Paris’ Carré Gianduja Praliné

simply amazing...

t

hat’s how I would describe this year’s vacation I had with my husband, Nash. Each day was like a Rick Steves moment, and yes, I confess that I am addicted to his travel shows, daydreaming about the fascinating cities of Europe every chance I get. It’s been a year since we’ve visited this continent, so we were itching to immerse ourselves again in different cultures, traditions, and most especially try new dishes we’ve never had. Luggages, cameras, and winter jackets in tow, we were off to a new adventure.

paris

First stop was the city of lights. Seeing the twinkling lights of the iconic Eiffel Tower at night never gets old. You feel like you’re in a movie set, holding hands with your loved one, hoping you could freeze that moment for eternity. The city is so romantic you see evidence everywhere you gaze your eyes upon, like the thousands of lovelocks hanging at the Pont de l'Archevêché bridge overlooking Notre Dame Cathedral. The city is home to countless remarkable patisseries one could ever imagine. My favorites were the perfectly decorated éclairs from L’Eclair de Genie, the Asian inspired wasabi and sesame macarons and green tea opera cake from Sadaharu Aioki, Patrick Roger’s uniquely flavored truffles, the imaginative desserts in cloches at La Patisserie des Reves, Laduree and Pierre Herme’s French macarons, and last but not the least, Fauchon’s delicate and flawless tarts and petits gateaux.

The Grand Staircase at the Vienna Staatsoper (Opera House)

delicious & timeless europe

Chef Christophe Adam’s Dark ChocolateRaspberry, Caramel Beurre Salé, PassionFramboise, Vanille Noix de Pécan, and PistacheOrange Eclairs from L’éclair de Genie

The famous Karluv Most or Charles Bridge in Prague

The Neuschwanstein Castle of King Ludwig II of Bavaria, Germany

Englischer Garten (English Garden), a picturesque park in the center of Munich

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Mount Titlis, located between Obwalden and Berne, Switzerland.

luzern

A short train ride from Paris, we arrived at Luzern, which was celebrating its Fasnacht Festival. Each morning, awakened by the sights and sounds of marching bands parading, it literally felt like everyone from toddlers to adults, were in the streets, showing off their colorful themed costumes. The white swans slithering along Lake Luzern with the Chapel Bridge against the backdrop, was such a peaceful sight. The highlight of visiting Switzerland was the journey up Mount Titlis, perched 10,000 feet above sea level, it is the sight of the world’s first revolving cable car, ROTAIR. At the peak, we fought the chilly wind and crossed the Titlis Cliff Walk, Europe’s highest suspension bridge, which gave us magnificent views of the mighty Swiss Alps.

The best time to visit the City of Masks is during their biggest festival of the year known as the Carnevale of Venice. Caffé Florian, an old-fashioned historical café opened in 1720 at St. Marks Square, was teeming with poised Venetians in their extravagant costumes sipping their hot tea and coffee.

With its refined service and impeccable table setting, it felt like we were transported to the lavish social café scene in the 1700’s. The Grand Canal was busy with water taxis and gondolas transporting tourists across the lagoon and by the Rialto Bridge, countless ristorantes, pizzerias, and gelaterias were busy feeding excited tourists.

munchen

By the time we reached Munchen, locals were already preparing for their Carnival celebration too. People were partying at Marienplatz and the V iktualienmarkt, Munich’s most famous open food market. Stalls selling bratwursts, schweinshaxe (fried pork knuckle), weisswursts (white sausages), and pretzels were everywhere. Our favorite dish was the currywurst, which is steamed and then fried, pork sausage, topped with a tomato based sauce and curry powder. Their most famous indoor beer hall, Hofbrauhaus, was packed and had everyone singing and dancing off their seats all day. The hike up the Neuschwanstein Castle, home of King Ludwig II of Bavaria, was unforgettable.

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GEV MAGAZINE

Several of Venice’s Locals in Elaborate Costumes and Masks during the Venice Carnival

The view of the castle from Marienbrucke (Mary’s bridge) was like a fairy tale turned into reality with the snow surrounding the castle and the cliffs. This magnificent structure is also the inspiration for Disneyland’s Sleeping Beauty Castle..

vienna

Fifth stop was Vienna, Austria.

The clattering sound of horses hooves and carriages against the cobblestone was music to our ears and took us back to the olden times. Being a pastry enthusiast, a visit to the illustrious Sacher Hotel was in order. We tasted the most famous Viennese dessert, the Sacher Torte, while enjoying the view of the Vienna State Opera House right next to it. We were fortunate enough to be able to watch L’elisire D’amore, a comic opera, which made our first ever opera experience truly unforgettable. Demel Bakery serves excellent tortes and apple strudels, while Schonbrunn Palace’s lavish gardens was a wonderful afternoon retreat.

prague

Our final destination was the City of a Hundred Spires, Prague. The old world charm of the city, a mixture of gothic and baroque architecture, coupled with its cobblestone roads and walkways, had an unexplainable charisma. We stood at the Old Town Square, where one could find the Church of Our Lady Before Tyn and the famous Astronomical Clock built in 1410, in awe. We walked Charles Bridge countless times, crossing the V ltava River, towards Mala Strana’s brightly colored buildings and the Prague Castle, and just thought to ourselves, wow, this city by far is probably the most enchanting place we’ve ever been to. Everywhere you look was picture perfect. Local specialties like the trdelnik, a cylindrical pastry dusted with cinnamon sugar then roasted over an open flame until golden brown, hot mulled wine or cider, as well as beef goulash with dumplings, are a must try.

Travelling the world is exciting, exhausting too at times, but it drastically changes your life. At the end of each journey, you feel richer. You go home carrying with you a magical suitcase of the unforgettable experiences you’ve had and a new understanding and perspective of each culture you visit. Most of all, you gain new friends from all walks of life. This, no one can take away from you. So next time the travel bug bites, let it, and you’ll be surprised where it takes you.

A variety of Olives found at Munich’s most famous open food market, the Viktualienmarkt

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Burkhard Kieker CEO of Visit Berlin engages the attendees with the many different offerings of the city to celebrate the 25th anniversary of the Fall of the Berlin Wall.

Experience Berlin

by Jay Huffman photography by Brian Wong

A

n opportunity to revisit my love for Berlin was celebrated through a memorable luncheon at the Wayfare Tavern in San Francisco recently. I have been a writer my whole life, but understanding the networking and politics behind published work has been a learning experience. Although I am still figuring out the logistics of making myself noticeable, diving in seems to be the best way, such as communicating, sharing stories and introducing myself to as many people as possible. Within a circle of writers and editors I joined in discussion, we would bring up a topic and take turns retelling our memories in relation. Our particular topic was ‘Taxis around the world.’ I heard stories about being in Bangkok and spoke of the drivers in Marrakech.

They all seemed to revolve around the idea that the more knowledge you have in the region, the less you would end up paying and the more you would make of your overall trip. This seems like a given; we already know that, but I haven’t always taken advantage of information resources.

I bought my one-way ticket to Berlin within a week of conjuring up the idea I would want to live there. Within a month I had flown back to Portland, where I was living at the time, from San Diego, my hometown, to sell all my belongings except for two suitIssue 11

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experience berlin

cases full of clothes, a laptop and a keyboard. I did it! I moved to Berlin without any knowledge of what I would be expecting. I did not know where I would live or have any substantial information that would help me settle in and feel secure and comfortable right away. I ended up getting a freelance artist visa and staying for 8 months. I learned that Berlin is one of the most economical big cities in Europe to live in. The history is rich and dense. It is the art and music Mecca of the world, for me, and especially the younger generations. There is so much great food and lots of restaurants opening up according to recent trends. It can be very modern, but also very traditional, not only in a food sense.

The Berlin experience was the single most influential and meaningful of my life pertaining to growing as a young adult in this confusing world my fellow generation y patrons and I live in.

The Wayfare Tavern served one of the most stunning presentations of tortellini

25 Years Since The Fall of the Wall dishes I ever had. The sauce was so rich and delicious, accompanied by Brussels sprouts. We also had what represented a traditional German meal; a sublime plate of roast beef with mashed cauliflower. A most informative presentation of Berlin followed.

On November 9th, 2014 Berlin will be celebrating the 25th anniversary of the fall of the Berlin Wall. The city will light balloons along the original line of the Wall, where they will remain lit for 3 days and then released into the air, creating a light spectacle that should not be missed. If anyone knows how to throw a party, it’s Berlin. I do not know a better excuse to visit or re visit this amazing city; 7.5 miles of balloons to help paint a vivid picture of the divide between the west and east. Being able to really understand the cultural differences that still are prevalent today if you look hard

enough. The U-Bahn and S-Bahn take you everywhere within the bloodhound shape of the city and even outside of it. A taxi may not even be needed; unless that is the way you wish to travel. You can get outside of Berlin and experience the many small towns around it and then spend a night out in Friedrichshain, attending the best restaurants, cafes and nightlife. Walk through Museum Island.

Check out Mauerpark. Go shopping in Mitte. Enjoy beer at many of the famous breweries.

There is so much to do and experience.

Make sure to get all the info you need for the trip. Call a friend that has been there, read online, but leave some room for the unexpected. Take a walk through Berlin.

You really never know what you will find.

www.visitberlin.de/en 43

featured destination featured destination

Photo credit Schönberger

Enjoy Midsummer Like a Local in 5 Baltic Sea Cities

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onnected by the Baltic Sea, shared history and cultural traditions, St. Petersburg, Helsinki, Riga, Warsaw and Hamburg have, above all, one thing in common: Locals worship their summer with warm winds and short nights when the sun barely sets. Sun-starved residents of these Northern/North-Eastern European cities spend every possible minute outside, enjoying picnics, festivals, and outdoor activities. There is no better way to experience life in the Baltic Sea Region than to join the locals in enjoying their summers.

Music is a big part of Warsaw’s summer. Jazz fans come to the historic Old Town Square on Saturday evenings for the International Jazz at the Old Town Square Festival. One of Eur ope’s oldest jazz festivals, the event features big names of the international jazz scene.

(Jul 4 – Aug 30, 2014).

warsaw

On Sundays, locals relax at Łazienki Park and listen to free piano performances of pieces by Warsaw’s native son, Frederic Chopin at the Chopin Concerts in Łazienki Królewskie (May 18 – Sep 28, 2014 noon/4pm). Even more Chopin and other European composers are featured at the 10th International Music Festival 'Chopin and his Europe (Aug 15-31, 2014).

In the summer, the Vistula river is the place to be when young and old join Issue 11

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the fun at the beach bars along the river.

The lively, La Palya Music Bar and Temat Rzeka featur e sunbathing, dancing and city light views.

A midsummer highlight, is the June 21, 2014, Wreath Celebration when pagan rituals come alive in celebrations of the elements of fire and water. Concerts, shows and cooking demonstrations lead up to the main event of Warsaw’s “virgins” placing wreaths lit with candles in the river, and with fireworks blazing above.

The people of Hamburg like to be active. Summer days start with a morning run or bike ride around the inner-city Alster lake or along the Elbe beaches in Altona district, with the first container ships passing towards the ocean. Also popular are boat rides on the Alster or laid-back canoe tours of Hamburg's canals which evoke a feeling of being away from the big city.

Customarily, the boat ride is topped off with a cold beer and hearty meal at water front restaurants such as Bootshaus Dornheim, which also r ents canoes.

A perfect place for picnics is Hamburg's "Central Park", Planten and Bloomen features a Japanese Garden and

hamburg

Tea House, rose gardens, performances, and nightly light and water shows at the park's lake. (10 pm in the summer).

In the evenings, locals will meet friends for stylish sun-downer cocktails in the many water-view restaurants along the Alster, notably at Alsterperle, AlsterCliff or the harbor Blockbräu beer restaurant.

Popular summer events include Hamburg Cruise Days and Blue Port, which draws thousands to the waterfront or onto the water for a celebration of cruise liners. Cruise ship parades, harbor illuminations, music and culinary stages make for a uniquely Hamburg experience (Aug 1 -3, 2014).

Jāņi, the summer solstice celebration, is Riga’s most popular holiday, when ancient customs come alive in the salutation of nature and fertility, traditional foods and dance, symbolic rituals and all-night festivities. Jāņi kicks -off on June 14/15, 2014 at the Ethnographic open-air Museum of Latvia, wher e visitor s lear n about traditions and how to properly celebrate the summer solstice.

riga

Riga's historic Herb Market at Dome Square at old town is a mustvisit on June 20th, when, in preparation of Jāņi, residents stock up on fresh flowers, garlands, smoked meats and fish, and the best Latvian cheeses. The popular Rise, Fair Sun Concert on June 21/22 at the open air stage in Mežaparks is a contemporary interpretation of the traditional Jāņi celebration.

Ethnographic festivities start in the evening of June 23 at Turaida Museum Reserve and Castle north of Riga, with folk dances and a music festival. All culminates on Jāņi, June 23, the year’s shortest night, when locals will enjoy homemade beer and Jāņi cheese – symbolizing the midsummer sun - and stay awake all night. Festiv-

one baltic sea region ities continue until the morning hours of June 24 with bonfires, beer and cheese, flower wreaths and songs in Riga's city center along the banks of the Daugava river. The Riga City Festival from August 15-17, 2014 is the city’s main summer event with music, dance, sports, an air show and a regatta.

Helsinki is not just about design, culinary experiences and urban culture.

The city also celebrates nature and outdoor life. In the summer, residents are out enjoying their parks and waterfront. With 75 miles of coastline, 315 islands and 30% of the city consisting of green spaces, Helsinki’s citizens are never far from nature.

helsinki

To learn about the green surroundings of the Finnish capital, visitors should stop by the Nature Center Haltia at Nuuksio National Park.

Open since 2013, and overlooking the Pitkäjärvi-lake, the Mahlamäkidesigned center is entirely built of wood. Exhibits highlight local nature, sustainability, and mythology.

In summer, streets and parks are buzzing with locals, and with the sun hardly setting, Helsinki’s outdoor nightlife continues into the next morning. Esplanade Park is the place to relax or enjoy popular events, such as the raising of the midsummer pole, folk dancing, and the Jazz-Espa concerts. Helsinki’s best place for Midsummer Eve (June 20, 2014) is Seurasaari Island, where traditions are alive with handicrafts, musicians, and folk dancing.

The night culminates in dancing and bonfires.

Helsinki’s Flow Festival features a weekend of music, art, and dining.

Located in the historic Suvilahti power plant, it can easily be reached from the city center (8–10 August, 2014.

st. petersburg “Only” 300 years old, St Petersburg looks back at a turbulent history but today stands for palaces, grand culture, czarist history - and the magical "White Nights" , the endless days between early June and late July, when the sun barely sets. Residents sleep little and instead enjoy the cultural events and outdoor celebrations in parks or along the banks of the Neva river, where there's music, street performers, food and all-night partying.

A cultural highlight is the prestigious Marjiinsky Theater's Stars of the White Nights 2014 International Ballet and Opera Festival, (28 May - 31 July 2014), which features a diverse program with world-renowned dancers and musicians.

For romantics, there is a lot to discover in St Petersburg, where the vast gardens of the imperial palaces offer inspiration, hidden corners, and elaborate landscaping. Most poplar is the Peterhof Palace and Garden, wher e visitor s spend the longs days exploring the famous fountains, vistas, and ornate designs.

The Summer Garden at the Russian Museum is the oldest par k in St. Peter sburg and a local favorite. Known for its marble statues, the garden and palace evokes the time of Peter the Great. The palace is one of the very few that survived WWII undamaged.

For a different experience, St Petersburg’s boat companies offer late-night cruises of the "Venice of the North's" 48 canals and 42 islands, passing grandiose sights along the way.

ONE BALTIC SEA REGION More information on the ONE Baltic Sea Region at www.onebsr.eu/tourists or on the ONE BSR EU project at www.onebsr.eu.

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A Weekend In Milan

by Tamara Gorman Strasser photography by Lu Ann Henderson

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n the last 40 years, no family has more deeply imprinted its vision and style on the cradle of agriculture or more fully adopted the richly textured lifestyle of the great culinary innovators than the Jones family. Today the Chef’s Garden founder, Bob Jones, Sr., and his two sons, Lee and Bobby, continue the tradition of producing fashion forward vegetables, micro greens, and edible blooms both at their artisanal farm in Huron, Ohio and at the Culinary Vegetable Institute (CVI) in the countryside of Milan. Their vegetables are known around the world, and recently they decided to share the pleasures of living, farming and eating well in Milan---Milan, Ohio---by opening their doors to me in both town and country.

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GEV MAGAZINE

This photo courtesy of the Culinary Vegetable Institute

featured destination

The flight to Cleveland was smooth and uneventful considering I was flying into the middle of the polar vortex. At a time when blizzards were keeping people of the Midwest inside, I relished the challenge of a great gastronomic adventure, to experience Ohio’s rich diversity, and to learn the true essence of earth to table dining through the eyes of some extraordinary farmers.

A sharp chill creeps up my coat as I exit the plane. I am in Ohio—Ohio at its most thrilling. “How many bags did you bring? Is one just for shoes?” asks the man in the bowtie as he hands me a copy of The Angler, a magazine for ice fishing enthusiasts. My host, the affable Farmer Lee Jones, in his trademark blue denim overalls, white shirt, and red bowtie, is one of the most recognizable figures in the culinary world. He is a pioneer in the world of sustainable farming, and has been honored for his contributions in elevating the haute cuisine of many of the world’s most distinguished chefs . He has been a judge on the Food Network’s “Iron Chef America” six times and was the first farmer to ever appear on the show. In 2011, he received the James Beard Who’s Who in Food and Beverage Award, and was also named one of The Daily Meal’s “60 Coolest People in Food.” He certainly is the coolest farmer I’ve ever met. At dinner, I ask Farmer Jones what he is going to drink. “A Lake Erie Highball,” he answers. I order one too. He laughs

a weekend in milan

and tells me, “It’s just water.” I knew then, this California girl would have no trouble staying grounded this trip.

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eceiving a wakeup call an hour earlier than expected the next morning, I race out of bed to put on no less than four layers of clothing and down my hotel room coffee to meet our driver in the lobby by 6:00am. It was time to be adventurous, bundle up, and get outside to catch dinner in way not many have a chance to—ice fishing on a very frozen Lake Erie. After an exciting drive across the Sandusky Bay Bridge to Catawba Island, I step out into a darkness lit by the subtle glow of an approaching sunrise. The snow covered parking lot is filled with the ruckus of trucks and 4-wheel ATV’s (all-terrain vehicles), and robust men in snowmobile suits and boots.

We take a minute to do an equipment check, but our accommodating guide Bob Jones (not of The Chef’s Garden), a jovial yet rugged outdoorsman, is anxious to get out on the ice while the fish our biting. We tear across the jarring monotone landscape of ice and snow, a numbingly cold, organ-

shifting jaunt made all the more baffling by the lack of a horizon line. Still it was so breathtakingly beautiful.

Finally, we stop about 4 miles out on the frozen lake. Bob ushers us into a tent covering three small holes and a bench.

Within minutes we have our lines dropped to the bottom and a sonar fish finder filled with red and green blips.

Just as I start to warm up on a hearty breakfast mix of potatoes, sausage and asiago cheese, thoughtfully prepared by the CVI’s Executive Chef, Jamie Simpson, I hear men outside shouting, “A plane is trying to land on the ice.”

I jump up and hitch a ride over to our adventurous aviator neighbor and ask whose plane just landed. Suddenly, I am in the plane, a 1947 Piper J3 Cub, sailing in the skies above Lake Erie with Dan Lake, a tall friendly pilot in a fur-lined aviator cap. It was like a scene from Out of Africa, only instead of flying over herds of antelope on the Serengeti plains, we were flying over colorful fishing shantytowns. It was a truly riveting experience—pure northern bliss.

With my feet somewhat firmly planted back on the ice, I happily return to a very excited camp. I arrive just in time to triumphantly witness my brave teammates catch two fish. Pikayo celebrity chef, Wilo Benet, a skilled nature photographer, author, and avid bird watcher, is here in town to delight CVI guests with his culinary charms at this month’s Earth to Table dinner. And now, he has impressed us all with his fishing prowess.

A victorious Chef Wilo has caught a healthy six-pound walleye—a freshwater fish in the perch family—which we thoroughly enjoyed later that evening with a nice, crisp pinot grigio. All I can think is—wow, what a magnificent adventure Lake Erie and the Ohio polar vortex have given us. I mean, where else can one go on an unpredictable, possibly dangerous polar expedition without actually having to go to the North Pole!

Back on land, I am whisked away to the city. It’s market day at the West Side Market in Cleveland. Stalls bursting with produce, artisan cheeses, and quali-

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ty butchered meats sit adjacent to bakeries and dozens of ethnic stalls, and the aromas of smoked meats and baked breads fill the air.

Built in the same style as the wonderful European markets, this National Historic Landmark is the oldest and largest indoor/outdoor market in the country. I am taken aback by the enormity and beauty of this food palace. With its large brick clock tower, Neo-classical architecture, and cavernous arched tile ceilings, the West Side Market is Cleveland’s most iconic structure.

Award-winning chef, Jonathon Sawyer of The Greenhouse Tavern, graciously leads us on a private tour. As a Cleveland native, this brilliant chef definitely has his finger on the pulse of the market and the burgeoning culinary scene. Jonathon guides us through rows of delectable goodies. We sample local cheeses, incredible beef jerky, oysters, breads, liverwurst, and souse (a gelatinous type of head cheese), then head over to Jonathon’s Noodlecat station for the most savory ramen I have ever had. I notice bottles of chardonnay and craft-beer vinegars. He tells me he makes his own handcrafted, barrel aged vinegars. He felt it was a way to set an example for others and support his sustainable principles, so he started making vinegar from the opened bottles of wine and beer at his restaurant. The result: Tavern Vinegar Co. Like everything Jonathon Sawyer does, it was fantastic. Before we leave the market, I ask Jonathon why the West Side Market is so special. He tells me, “It really is about as Cleveland as you can get. It’s the architecture. It’s the butchers. It’s the history, and after 101 years, it’s still in the exact same spot.” He tells me Cleveland really is a fun place and shares a quote he heard, “Cleveland is the affordable Chicago.” I’m beginning to agree. I may have to look into that lake house I’ve always wanted.

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ager to tour Chef’s Garden, I’m up before the sun. It’s a tranquil drive through the Milan countryside and a welcome respite from a full schedule. The sun is shining, and the fields are blanketed with glistening sheets of pure white snow. Farmer Jones, full of knowledge and historical facts, enlightens me about the various local farms and families. “Can you believe it?” he asks. “We are driving on Hoover Road named after Isaac Hoover who invented the potato digger. I’ve been collecting them, and we’ve been using them on the farm. They used to be pulled by horse, now we use a tractor.

But we’ve found it really is the best way to handle the potato,” he says. I ask where he finds the century old diggers. “Just walking through the woods,” he answers.

We pull up to a beautiful old-fashioned white farmhouse now used as farm offices. I notice a lot of vintage equipment still being used in either its original capacity or recycled into something new. Nothing is wasted, and everything has value. It is refreshing to see, and I am filled with appreciation to know these little gems from the past, like the Hoover diggers, are still being useful in ways that new technology is not.

Additional photos courtesy of the Culinary Vegetable Institute

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S

itting on 300 acres of glacier ground, nutrient-rich sandy loam soil, The Chef’s Garden is nestled on the shores of Lake Erie. It is surrounded by a land that is accessible as it is enchanting, making the region ideal for anyone desiring to live well. Farmer Jones shares with me that Lake Erie is the shallowest of all the Great Lakes and consequently the warmest, creating an amazing microclimate for growing vegetables—so amazing that long before Napa Valley was even on the map, the first commercially successful vineyards were in Ohio, where in the early 1800’s Nicholas Longworth planted Catawba grapes.

His sparkling Catawba wine was so influential that newspapers began referring to him as "the founder of wine culture in America."

The Chef’s Garden grows about 1000 different species, many of them species based on chefs’ requests, and all products are on a growing inventory until sold. Inside one of the warm and humid greenhouses, we taste test the vibrant veggies. There were popcorn chutes which taste like movie popcorn, micro Thai basil with its anise or black licorice flavor, sweet potato leaves, the periwinkle blue fava bean blooms, and my favorite the “cuke with bloom,” a petite size, buttery tasting minicucumber still attached to its gorgeous yellow flower. How delightful would that look in a cocktail, I think to myself.

All the delicate and tender greens were extraordinarily flavorful. And this is exactly what the Chef’s Garden’s clients desire: exquisite, flavorful, quality vegetables which enhance their food creations rather than cover them up. Farmer Jones explains, “Our farm produces food that tastes better, is more nutritious and has a longer shelf life. That is really what our chefs are telling us they want. Our chefs really don’t care about yield.

They want a product that tastes the best.” To get the very best tasting product, the Jones family is committed to sustainable farming methods like composting, crop rotation, and planting cover crops. These methods revitalize and rebuild the soil naturally. Everything is from the earth and put back into the earth and produces the very best quality vegetables.

Touring the seed and micro packing rooms, I see where newworld technology fuses with old-world practices. Jones tells me, “In many ways we want to retain the wisdom of our grandfathers, but we have to enhance the old ways with efficiency and food safety systems.” For example, they use a sophisticated bar coding system that tracks seeds all the way to the plate and DNA technology to test for and identify food pathogens. Once the produce is harvested, it’s cleaned, prepped, and packed in such a way as to create a real “wow” effect for the chef who opens it. “We want our chefs to be wowed when they receive our product, just like their customers are when they receive their food,” says Jones. I could have spent another week at this beautiful farm—this garden for chefs.

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y now I am falling in This photo courtesy of the Culinary Vegetable Institute love, and when I return to the Culinary Vegetable Institute on my last night in Milan, the deal is sealed.

Looking like a mountain lodge with high-vaulted, log beam ceilings, the atmosphere at the institute is warm and inviting. As the fireplace pleasantly relaxed and the outdoor lights cast a golden glow on the snow just outside the large windows, I socialize with the captivating company at my table and smile when I see a few familiar faces from my ice-fishing adventure. The passionate Chef Wilo Benet and his talented team are working their magic in the kitchen for this month’s Earth to Table Dinner.

Knowing that there is such diversity and creativity amongst chefs and that each one will interpret Chef’s Garden veggies with his or her unique culinary style, I am curious as to what Chef Benet has planned. Being from Puerto Rico, he started the dinner with spectacular beet gazpacho and sofrito shots to awaken our taste buds. This was followed by a heavenly heirloom sweet potato and black truffle soup confirming that black truffles really are one of Mother Nature’s greatest gifts. For the sweet ending, a stunning strawberry and rose petal essence sorbet encased by a baked meringue with milk chocolate sauce.

The bright fuchsia-like color of the sorbet was so divine, it was almost indescribable.

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t was an enchanting evening filled with exceptional food, splendid wines, and loving friends. With the Earth to Table dinner coming to a close, I stroll through the halls perusing the Institute’s extensive library and admiring the Jones family’s Wall of Fame. This visionary family has been fortunate enough to have worked with hundreds of legends over the years —Paul Bocuse, Thomas Keller, Alain Ducase, Daniel Boulud, Charlie Trotter… It is indeed, a very long wall.

In the car ride back to my hotel, I contemplate the words of Bob Jones, Sr., the production design genius and driving force beyond the farm: “This is a way of life and a passion that exists in our whole family. It’s the greatest gift in the world to be able to work together and to survive in agriculture. Farming the way we farm and working with nature. It’s humbling, and we learn something new every day.” Their secret? There is no secret. The Issue 11

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Jones family love what they do. They love what they have to offer, and then sell this love and enthusiasm to their customers.

If I were to choose one word to sum up my weekend in Milan, it would be synergy—that marvelous interaction of ingredients that when combined, produce an effect much greater than the sum of any individual ingredient. At the Chef’s Garden, those ingredients are love, care, craft and appreciation combined with passionate chefs and innovative farmers. Together, they have changed the world of farming and elevated the dining experience for thousands.

A sharp chill creeps up my coat as I board the plane. I leave Cleveland with Marvin Gaye’s song stuck in my head.

“Don't you know that there ain't no mountain high enough, Ain't no valley low enough, Ain't no vortex cold enough To keep me from getting to you…”

www.culinaryvegetableinstitute.com

THE CULINARY VEGETABLE INSTITUTE Come to Enjoy. Leave to Inspire. Return to Sustain.

Miljenko “Mike” Grgich crafted the Chardonnay that won the famed 1976 Paris Tasting, outscoring the best of France and revolutionizing the wine world. In recognition of his lifetime achievements, Mike was inducted into the Vintners Hall of Fame.

Photo: Rocco Ceselin

This year, Mike turned 90 years old and he continues to be an innovator with natural winegrowing, handcrafting food-friendly, balanced and elegant wines.

Find out why Mike says, “From our vineyard to your glass, naturally!” at www.grgich.com

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Hola! Punta Mita

by Monika Majdanska

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he Punta Mita Gourmet & Golf Classic provided memorable experiences to attendees and participants in its first three editions and has now become a must-do annual event for golfers and foodies alike. This year once again, the luxurious St. Regis Punta Mita was transformed into a culinary and golf mecca as esteemed chefs, winemakers and epicurean personalities congregated to showcase their exceptional talents while guests compete on the property’s prestigious Jack Nicklaus golf courses. This four-day celebration is sure to resonate with enthusiasts of gourmet dinning, fine spirits and golf along with people who just like to relax and unwind helped by their sublime spa, beautiful beaches and butler services.

The Opening Cocktail at the renowned St. Regis Punta Mita Resort, located within Mexico’s most exclusive beach community along the shores of Riviera Nayarit featured a wide array of interactive food stations where chefs showcased their culinary skills by serving scrumptious hors d’oeuvres to attendees. Featured Chefs that night included Floyd Cardoz from North end Grill, Fernando Trocca from Sucre, Guy Santoro, Diane Dimeo, Zahie Tellez, Andrew Ormsby, Olivier Deboise, Claudia Fossa from THE Blvd at Beverly Wilshire and Antonio de Livier.

Some of the delectable hors d’oeuvres included ingredients like foie gras, corn black truffle, lamb, veal, and of course freshly caught seafood from the Pacific coast, yellowfin tuna, oysters, octopus and sea urchin. Guests toasted with Veuve Clicquot champagne, Casa Madero and Monte Xanic wines, Minerva craft beer and tequila from Maestro Tequilero.

Punta Mita Gourmet and Golf Classic is becoming a highly anticipated event for wide array of enthusiasts from gourmet meals and cooking courses taught by renowned chefs and restaurateurs from around the globe.

This was greatly complemented with wine and tequila tastings by famed sommeliers, tequila masters and winemakers. The elegant galas and other celebrations on

Photos courtesy of St. Regis Punta Mita Resort

property included sunset sailing adventures and The Punta Mita Cup; a two-day golf tournament on Jack Nicklaus’ two signature courses Bahia and Pacific. Organizers of this memorable event made sure everyone in attendance achieved an exquisite experience. Apart from everything else, one can always enjoy solitude, and relaxation on their exclusive beautiful. We had a blast participating in sunrise/sunset yoga classes, fishing trips, surfing classes and let’s not forget the complimentary butler services that come with the Suite Rentals.

THE PUNTA MITA GOURMET & GOLF CLASSIC

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The Women of

MISSONI

By Genevieve Dee

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he School of Fashion at Academy of Art University celebrates graduations in its own unique style. On May 7, a luncheon was held in honor of three generations of Missoni women - Rosita, Angela and Margherita. President Stephens, on behalf of the Mayor’s Office of San Francisco, presented a proclamation to the Missonis declaring May 7, 2014, “Missoni Day in San Francisco.” Also at the luncheon, Gladys Perint Palmer, renowned fashion illustrator and Executive Director of the School of Fashion, gifted Suzy Menkes, International Vogue Editor of Condé Nast, Rosita, Angela and Margherita with illustrations from her archives to mark the occasion.

For dessert, a custom made Missoni cake was enjoyed. During their visit, Rosita, Angela and Margherita spent time visiting classrooms, viewing student work, and took part in a discussion with Suzy Menkes, International Vogue Editor of Condé Nast, and moderated by Gladys Perint Palmer. The conversation touched on the Missoni brand’s success as a family business, the way that the Missoni lifestyle has shaped the company, their fashion inspiration, and even some insights into the family dynamic.

The evening of May 8 started with smiles and salutations from welcome ambassadors at the door.

Guests mingled at a Reception Room as servers with platters of food and wine ensured everyone had a bite of chicken satay, grilled lamb chops, shrimp or halibut ceviche. With a glass of wine on hand, everyone made their way to the Portfolio Review.

The Review took place in a huge room lined with tables with students on one side. Each student laid out their Portfolio in front of them. This impressive binder contained all their best work in their chosen field of expertise which spans from Fashion and Knit Wear design, Technical and Textile Design, Jewelry and Metal Arts to Children’s and Men’s wear design.

Rosita Missoni, Angela Missoni, Margherita Maccapani Missoni, and Elisa Stephens pose next to the Missoni cake representing three generations of the Missoni family (Photo credit Randy Brooke | Wire Image)

Collections of themes with sketches, swatches and samples depicting details, inspiration, fabric, trends, texture, lines and color, all neatly mounted for everyone to admire and feel. Explanations with descriptions were eagerly given. Oooohs and aaahs were plentiful as family and friends were amazed and impressed by the creativity and talent displayed.

Later, everyone assembled in a huge room with a long runway to witness the magic which was about to unfold. Gladys Perint Palmer, Executive Director of the School of Fashion formally welcomed everyone.

Dr. Elisa Stephens, President of Academy of Art University presented Honorary Doctorate Degrees to mother and daughter team, Angela Missoni and Margherita Maccapani Missoni. Celebrating this special moment with them was grandmother Rosita Missoni who received an Honorary Doctorate degree in 1999 as well. Three generations of Missonis who are recognized for their contributions to the world of art and design epitomizing what Missoni is about- modern, style, grace, innovation, heart and soul. Awards and Internship were announced by Abercrombie and Fitch and The San Francisco - Paris Sister City Scholarship Exchange. Scholarships from the Council of Fashion Designers of America, YMA FSF Geoffrey Beene and SURTEX International Student Design Competition were also awarded.

To culminate the evening was the Graduation Fashion Show. Representing the Class of 2014, 20 designers were chosen to have their creations grace the catwalk.

In a production equal to one in NY Fashion Week, everyone was blown away and wore a smile ‘til the end.

www.academyart.edu

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AAU Graduation Show TOP 20 Looks Photography by Nash Bernardo

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n Thursday, May 8, 2014, 30 student designers’ dreams were realized as they saw their collections walk the runway at the annual Academy of Art University Graduation Fashion Show and Awards Ceremony. In addition to showcasing student work for this year’s Guests of Honor, Rosita Missoni, Angela Missoni, and Margherita Maccapani Missoni, the fashion show introduced 20 collaborative collections of these B.F.A. students who studied Fashion

Design, Knitwear Design, Technical Design, Textile Design, and Jewelry and Metal Arts, to some of the most influential members of the fashion world. In attendance were representatives from Abercrombie & Fitch, BCBGMAXAZARIAGROUP, Levi’s, Li & Fung USA, Old Navy, and Pottery Barn. “Part of our commitment to the designers is to help launch their careers and have their collections seen by as many industry professionals as possible,” said Dr. Elisa Stephens, President of Academy of Art University.

1.Marcia Amandary 2. Kika Knaup 3. Bowen Quan 4. Karen Chuhua Yao 5. Iris Jin 6. Zonic Kwong 7. Jordan Rae Epstein 8.

Leo Lee 9. Annie Abbey 10. Morgan Truong 11.Tony Wloch 12.

Nicole Bell 13. Esther Shim 14. Jaide Lennox Folger 15. Taylor Carr 16. Vivian Mazuki 17. Aile Hua 18. Yuko Okudaira 19. Seth C. Olson 20. Jenny Hien Hoang Issue 11

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fashion report The Fashion Design Program at California College of the Arts held its Annual Fashion Show last May 16, 2014, at CCA’s San Francisco campus.

The show features 19 new collections created by CCA’s senior Fashion Design students, juried by industry professionals and worn by runway models.

www.cca.edu

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LILY LEI

SAMANTHA MCDERMOTT-GOLDIE

ALI GOLD

JASMINE SMITH

JEF PACIS

TASLEEM LEE

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SARAH MAYER

LICHELLE ANNE GONZALES

DAGMAR SPICHALE KRYNSKI

SINDIA LIN

ERICK LOPEZ Issue 11

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SHIRLEY CHONG

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

summer of

photography by christian thomas

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summer of style

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Calypso St. Barth Rospera Embroidered Daisy Blouse $275.00 | Blue Lapis Pendant Necklace $345.00 |18 Year Heartbreaker Skinny Ankle Length Stilt $235.00

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summer of style

Calypso St. Barth Arnande Printed Silk Dress $325.00 Hip Chik Couture Necklace $350.00

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Calypso St. Barth Large Silver Hammered Hoops $70.00 | Ivory Pailette Embellished Tank $325.00 | 16 Year Carrie Cut Off Short $195.00 | 10mm Bone Bracelet $95.00

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Calypso St. Barth Bruni Sequin Encrusted Tee $295.00 | Tristan Cotton Cuffed Short $135.00 | Zip Back Suede Bootie $395.00 | Yvette Cashmere Cardigan $295.00

life on the row

Calypso St. Barth Tepin Palazzo Pant $275.00 | Robyn Denim Jacket in White $225.00 | Jami Crewneck Linen Tee $75.00 Embellished Billy Sandal Silver Mesh Cuff $195.00

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Calypso St. Barth Felicity Asymmetric Paisley Printed Dress $425.00

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Calypso St. Barth Beaded Pyramid Earrings $375.00 | Wood Bead Bracelet $95.00 Remia stripe silk dupioni dress $339.00

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summer of style

Calypso St. Barth Large Silver Hammered Hoops $70.00 | Felicity Dip Dye Silk Dress $399 Embellished Billy Sandal Silver Mesh Cuff $195.00

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summer of style

Style Team model vanessa wilkinson courtesy of look model agency creative director vincent gotti hmua ozzie mendoza fashion stylist erin eckert stylist assistant kelli daley shot entirely on location in Santana Row www.calypsostbarth.com

Calypso St. Barth Raffia Embroidered Lace Tunic $395.00 | Embellished Billy Sandal Silver Mesh Cuff $195.00

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the

grey photography by vincent gotti creative director niccanor stylist allison cartagena hair & makeup jessie olmedo model javier francis “we’re proud to embrace glamour and style in the broadest and most diverse way possible …”

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OPENING PAGE Blouse/ Zara Pants/ Vince Belt/ Topshop Boots/ Aldo THIS PAGE Coat/ Ralph Lauren Zip-Up/ Piper Scarf Belt/ Ralph Lauren Pants/ Ralph Lauren

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the grey area

Blazer/ Kensie Button Up/ ZARA Skort/ ZARA Boots/ American Rag

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Zip-Up/ Piper

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the designs of

maisha

bahati

photography by martin vo for www.cinecrown.com

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by annabelle marceno pericin

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aving seen her collection during Sacramento Fashion Week this past spring, I made a mental note to follow up on this designer. Who is this designer that has people taking notice of her sexy, retro designs reminiscent of the 70’s but still very much in style with 2014? Up and coming Sac-ramento designer Maisha Bahati is making her name known. During the GEV photo shoot I had the opportunity to find out what inspires the designer and where she sees herself in the near fu-ture.

A self-taught designer, Bahati realized a decade ago that what she didn't want to stay in high tech and began to pursue fashion design. She enrolled in design school thinking they were going to teach her how to sew. After a couple of classes she realized that wasn’t the case. She left the design school, bought a sewing machine and started from there. “That’s when I learned how to sew,” she said. “I wanted to put what I had in my mind into reality.” Bahati felt at 26 she was starting her design career late compared to graduates from the Fashion Institute of Design and Merchandising (FIDM) at 21 and getting internships she was just learning how to sew.

Feeling disadvantaged by her age she wasted no time and she literally learned the basics on her own. From sketching to learning how to sew pieces together by taking apart clothes in her closet, she figured how they were sewn together, and approached it that way. “If I wanted to do this I had to do it now.”

Staying true to her style, Bahati describes what type of women she draws from. “I have a 70’s type of vibe. Love retro, vintage, that is where I get my design ethic, Diana Ross, Michelle Pfeiffer, Studio 54. Glamour and sexy is what I’m attracted to. I design and make clothes for the everyday woman, it’s fun, funky, very feminine but a little edgy at the same time. Women who like to feel good and don’t want to be over the top, not necessarily avant-garde but want to accentuate their best features, is who I design for,” she says. “I don't tend to follow seasons, my pieces can be transitional by switching colors.”

In 2009 Bahati did her first fashion show at Sacramento Fashion Week and that is where her de-signs using bold prints, bright colors and sexy silhouettes got launched to a different level. From there, she got her first magazine fashion editorial and some television spots. Since then she has been part of Sacramento Fashion Week for the last three years. She’s also been traveling across the country and has been working in Atlanta, Houston, and New York. She’s dressed a couple of reality show stars from The Real Housewives of Atlanta and Married to Medicine (both shows are on the cable channel Bravo based in Atlanta). The Los Angeles market is next on her list to and plans to do a couple of fashion shows and Los Angeles Fashion Week in October.

Where does she see herself going from here? Everywhere!

Her five year plan is to have Maisha Bahati be available in major retailers, to have her clothes worn and sold worldwide. “I would like to have a showroom storefront by then.

I’m not sure if I’ll be in Sacramento. Right now I'm focusing on marketing my product. Getting people from all over to know that I exist and have my clothes available," she adds. She’s also applied to Lifetime’s cable show Project Runway a fas-hion design competition hosted by model Heidi Klum. She recognizes her weaknesses as a de-signer and admits to move forward she needs to tackle some of those weaknesses. “I like to work with certain fabrics and silhouettes, I'm going to have to get out of that comfort zone. That can be difficult because people like to stick with what they know. I’ll figure it out. I can do it, why not? My chances are as good as the next designer.”

Bahati sees herself doing this for a while. “I long for the day where I can just design! I would like to expand to a men’s and children’s line. I would love to dress for the red carpet, and have my clothes be featured on television. I’m open to what the future brings!

hmua karina chacon models sosi ayele and jacqueline joseph

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Mariel Hemingway and Langley Fox Hemingway Issue 11

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IAMMA

Medium ivory calf leather Fiamma bag $2,250 Available at Salvatore Ferragamo boutique nationwide and www.ferragamo.com/ fiamma

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masterpiece of leather craft, FIAMMA, the new handbag collection from Salvatore Ferragamo Creative Director Massimiliano Giornetti, draws inspiration from the different female generations of the Ferragamo family and their enduring influence on the House today. Ultra-sophisticated design and unique construction reflect the inherent DNA of Ferragamo's legacy and future through the harmonious mix of exquisite materials including calfskin, python, pony hair and crocodile adorned with sleek metal hardware details.

THE PROJECT Recently FIAMMA launched in New York at a global event to celebrate the second chapter of L'Icona, the birth of a Ferragamo house icon, with a short film and interview series featuring a fascinating cast of international families and their female generations including Sydney and Anika Poitier of Los Angeles, Princess Patricia and Princess Melusine Ruspoli of Rome, Flora Zeta Cheong-Leen and Claudine Ying of Hong Kong, Hanayo and Tenko Nakajima of Tokyo, Helena Bordon, Luciana and Marcella Tranchesi of Sao Paulo, Stella,Lola and Jacqueline Schnabel of New York and Mariel and Langley Fox Hemingway of Los Angeles.

Named after Salvatore's late daughter Fiamma Ferragamo, the house's leather accessories and shoe designer for almost 40 years who founded the iconic Vara, the digital experience will stay true to its namesake by recognizing women and families for their inherited legacies - unique talents, reputations, impeccable achievements, and inherent styles - captured in an intimate and personal environment, whilst discussing their shared and common traits.

THE HANDBAG The film vignettes and portraits will showcase the new FIAMMA handbag collection, cast alongside a curated group of internationally relevant women, incorporating Ferragamo signatures – innovative design, interesting combinations of exotic materials, iconic silk print linings from the 1970's, novelty hardware stemming from the brand's origins to today- showcasing the House's classic heritage alongside new playful styles for the next generation.

The semi-circular top handle, designed in a range of five variant sizes, incorporates a functional pocket fastened with a lock that recalls the Gancio, the eternal symbol of Ferragamo's history and dedication to modern design and luxurious craftsmanship. A combination of undeterred quality and functionality translates into a rich series of luxe details: top-stitched ribbed handles, double zip hardware closure, removable adjustable shoulder strap and elegant satin lining.

Ferragamo will also premiere a special collection of miniature styles, a range of limited edition variants that highlight precious mixed materials including: fringe embroidered nappa, two-tone fox fur hand stitched onto aged snakeskin, tweed with degrade Swarovski crystals held by lizard skin handles, and calfskin with opulent stingray details. The colour palette favours autumnal browns - Cocoa, Black, Moss and Rosewood - as well as seasonal shades such as Plum, Atlantic, Grape, and the lighter touch of New Bisque, while the refined finish lends the metal accessories a golden shimmer.

At the FW 2014 Show in Milan, FIAMMA's first runway incarnation was unveiled, focusing on exclusive exotics–black crocodile, the combination of pony hair and calfskin, and the sensual softness of palmellato buffed calfskin, complimented by an indulgent silk lining resurrecting an archival foulard print from the 1970's and polished gold hardware handles.

Salvatore Ferragamo once again underlines the storied House's inimitable style and interpretation of modern luxury with FIAMMA.

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Olivia Palermo wearing AVAKIAN, at the 66th Cannes Film Festival 2013

the magic of

AVAKIAN PR NEWSWIRE FOTO | AVAKIAN

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FAVORITE

red carpet

looks

Ana Beatriz Barros wearing AVAKIAN at the amfAR Gala 2014

Dita Von Teese wearing AVAKIAN Jewelry Marquise Ruby Earrings

Victoria Silvstedt wearing AVAKIAN at the amfAR Gala 2013

Ornella Muti wearing AVAKIAN at the amfAR Gala 2013

Alessandra Ambrosio wearing AVAKIAN at the amfAR Gala 2013

Paris Hitlon wearing AVAKIAN at the amfAR Gala 2013

Michelle Rodriguez Wears AVAKIAN At The amfAR Gala New York 2014

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Part The Cloud Luncheon Photos by Drew Altizer, Vasna Wilson, and John BacaDubets of Drew Altizer Photography Part the Cloud was created to inspire Silicon Valley entrepreneurs to step-up and take aim at fighting Alzheimer’s disease.

It is a volunteer-led, star-studded evening of entertainment and inspiration which was recently held last May 3, 2014 at the Rosewood Sand Hill. The emcee for this year is Mark Shriver with featured entertainer, Chris Isaak. Attendees included actresses Brooke Shields and Virginia Madsen Part the Cloud is continuing the conversation to advance research and understanding of Alzheimer’s disease. Founded in 2012, Part the Cloud has raised over $2 million for Alzheimer’s research. This event raises awareness and inspires attendees to join us in tackling the sixth leading cause of death in the United States, the only disease in the top ten causes of death without a way to prevent it, cure it, or slow its progression. Our goal is to educate, fundraise and to accelerate critically needed Alzheimer's research as well as raise awareness about this terrible disease. The mission of Part the Cloud is to fund Alzheimer's research with the highest probability of slowing, stopping or ultimately curing Alzheimer's disease.

One hundred percent of the proceeds will go directly to funding the Alzheimer's Association research efforts.

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Childhelp Honors Beverly Cohen at Four Seasons LA photos by Angelo Palazzo Childhelp exists to meet the physical, emotional, education and spiritual needs of abused, neglected and at risk children. The organization focuses primarily on advocacy, prevention, treatment and community outreach. Co-founders Sara O’Meara, and Yvonne Federson started the organization in 1959, establishing it as the leading national nonprofit dedicated to helping victims of child abuse and neglect. The Childhelp National Child Abuse Hotline operates 24 hours a day, 7 days a week and receives calls from the U.S., Canada, Virgin Islands, Guam and Puerto Rico. For more information on how to help by donating or volunteering, please visit: www.childhelp.org. To become a sponsor for next year’s event, or related Woman of the World events, please visit: www.childhelp.org/ womanoftheworld.

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Moods of Norway Norwegian National Party Day Photos by Angelo Palazzo Moods of Norway celebrated Norway's 200th Birthday with a Norwegian National Day Party last May 17th at their Los Melrose Avenue location in Los Angeles. Guests were treated to secret live performances, traditional Norweigan waffles made and served by Waffle-Ida dressed in traditional Norwegian clothing; enjoyed champagne by Nicolas Feuillatte, Moscow Mules by Smirnoff and music by DJ Antiq. The event included a Norwegian inspired garden with a royal photo opportunity where guests took photos of themselves with live-size cardboard cutouts of the Norwegian King and Queen in front of the Royal Norwegian castle.

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Cool Comedy - Hot Cuisine Photos by Drew Altizer, Tara Luz Stevens & Delvin Shand | Drew Altizer Photography Cool Comedy – Hot Cuisine is the Scleroderma Research Foundation’s signature fundraiser. It’s a night of gourmet cuisine and world-class comedy hosted by SRF Board Member and actor/comedian Bob Saget, featuring the foods of celebrity chefs Susan Feniger (also an SRF Board Member) and Mary Sue Milliken (Bravo Top Chef Masters and Food Network's Too Hot Tamales) and appearances from some of the biggest names in comedy . The evening includes a small number of exclusive live auction packages. Attendees include luminaries from the worlds of television, film, music and business—and many others who have been directly or indirectly affected by scleroderma. Since its inception in 1988, the event has raised millions of dollars for scleroderma research and brought a great deal of media attention to the disease. It has introduced scleroderma and the Scleroderma Research Foundation to thousands of people around the country.

The most recent event was held April 23, 2014 at the Palace Hotel in San Francisco. It featured host Bob Saget, the cuisine of Top Chef Masters Mary Sue Milliken and Susan Feniger as well as appearances by Jeff Garlin and the Grammy Awardwinning band, Train. The event raised more than $600,000 for scleroderma research. The next event is scheduled for June 5, 2014 in Las Vegas with host Bob Saget, comedian Jay Leno and special musical guest Ben Folds. Top Chef Master Rick Moonen will join Top Chef Masters Susan Feniger and Mary Sue Milliken for the "hot cuisine."

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Hamel Family Wines -Dinner in the vines with Gary Danko photos by Drew Altizer Over this month, Sonoma Valley’s newest winery, Hamel Family Wines invited Bay Area influencers to kick-off Hamel Family Wines’ event series prior to their opening celebration with a special two night Dinner in the Vineyards with guest chef, Gary Danko on the evenings of Friday, April 25 and Saturday, April 26. Key influencer attendees include – Ken Fulk, Joy Bianchi, Matt Mullenweg (founder of WordPress), Tolan Florence, Christopher Bentley, Jeff Ubben and more.

Hamel Family Wines is an exciting new addition to Sonoma Valley, slated to open May 17, 2014. The 7,500-square-foot winery will feature limited-production premium wines from estate-grown, organically farmed vineyards, led by two generations of the Hamel family – vintner George F. Hamel, Jr., managing director George F. Hamel III, and winemaker John B. Hamel II. Renowned winemaker Martha McClellan serves as winemaking consultant and respected organic viticulturist Phil Coturri assists with vineyard operations and development. In partnership with Ken Fulk Inc., San Francisco’s wildly successful special events, design and branding think tank, Hamel Family Wines’ events will range from intimate celebrity chef-hosted dinners in the vineyards to extravagant parties to celebrate the harvest of a new vintage to a launch of a new reserve wine. Over the last decade, Fulk, 48, has proven his God-given wizardry with all things edgy and wondrous. Lately, his flights of fancy—long admired by San Francisco’s high society and the style-challenged digerati alike—seem even more stratospheric than usual.

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Donald and Lisa Pliner celebrates 25 years photos by Trisha Leeper | Getty Images The Donald J Pliner Company has built a reputation for its innovative materials and quality craftsmanship in men's and women's luxury footwear and accessories. Since 1989, the brand has been known for the combination of fashion, fit and comfort that embodies every design. Inspired by Energy.

Drawn from Destinations. From the beaches of Miami to Metropolitan rooftops, the lights of Las Vegas and beyond, Donald J Pliner shoes, boots and accessories are infused with uniquely bold, colorful, modern styling influenced by a mix of evocative places both near and far away. Donald J. Pliner along with wife Lisa Pliner celebrated 25 years of designing shoes in Santana Row that have not only been seen on red carpets in Hollywood but all over the world as well.

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SFMOMA Modern Ball Gala photos by Drew Altizer The San Francisco Museum of Modern Art (SFMOMA) may be closed for construction, but the smashing success of its 2014 Modern Ball made it artfully clear that the party is still on.

Held last April 30, 2014—which turned out to be an unusually lovely springtime evening—the biennial fund-raising gala was held outside the museum’s walls for the first time, transforming neighboring Yerba Buena Gardens into a gigantic party space with sumptuous fare, flowing cocktails, chic lounges, dancing, and art, and culminating with thrilling performances. The festivities were all for a great cause, as proceeds from the event will go toward SFMOMA’s California-wide exhibitions and innovative education programs. When the museum reopens in 2016, it will welcome three times more K–12 students than before its temporary building closure and will extend free admission to everyone age 18 and under, opening up the world of modern and contemporary art for a new generation. SFMOMA far surpassed its goal for the event, raising $3.2 million to benefit its outreach in the community.

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Sue Wong’s Edwardian Romance photos by Angelo Palazzo The event was a stunning, unique way of virtually experiencing Sue Wong’s designs with a special focus on couture-flavored gorgeous gowns. Sue shared that she was also excited about her new website’s layout especially since it offers constant, ever-changing fun and refreshing imagery. “I’m also pleased that this format offers an interesting visual odyssey. In a way it invites you to virtually visit my homes in majestic Hollywood Babylon and The Cedars which is my tropical home in Hawaii” she adds. Visitors will also be updated with her current designs and articles, celebrity appearances and essentially, the hypnoticallyrich tapestry of the SUE WONG universe.

In addition, a fashion show was held featuring her stunning pieces from her latest Fall 2014 Collection designs.

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Bottega Gran Fondo photos by Tubay Yabut World-class food, wine and culinary leaders joined renowned cyclists and celebrities in the inaugural Bottega Gran Fondo.

Organized by celebrity chef, vintner, TV host and avid cyclist, Michael Chiarello, the destination cycling event combines Chiarello's Southern Italian roots with the best of the Napa Valley to benefit Napa Valley Bicycle Coalition (Napa Bike), Napa Valley Vine Trail and Clinic Ole Community Health.

Sponsored by Lexus and Delta Air Lines, the two-day affair in Yountville features a 40-mile and 75-mile course led by professional cyclists including George Hincapie, Chris Carmichael, Christian Vande Velde, Dave Zabriskie, Bob Roll, Lucas Euser; chefs Daniel Humm (Eleven Madison Park, New York City), Jody Adams (Rialto and TRADE, Boston), Matt Accarrino (SPQR, San Francisco); winemakers and sommeliers Bobby Stuckey (Frasca Food & Wine, Boulder), Doug Shafer (Shafer Vineyards, Napa), Sabato Sagaria (Union Square Hospitality Group, New York City) and special guests including Sam Beall (Blackberry Farms, Walland).

The weekend also includes food and wine demonstrations, a luncheon hosted by Chiarello, chef-sponsored food stations on the ride, a celebrity VIP dinner and a special screening by the Napa Valley Film Festival.

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www.weddingwire.com/joelandrobert

Joel Riddell & Robert Moon An Affair to Remember

by Kaye Cloutman Photos by Christian Thomas This chic outgoing couple known for their food escapades around town is a staple presence in every lifestyle/culinary/wine event that truly matters. Joel Riddell, a prominent radio host known for his spirited, entertaining and award winning talk show Dining Around on Talk 910 is a sought after journalist who has earned the admiration of and commands respect from his peers: he just has a magnetic personality which instantly lights up any room he walks into. His partner Robert Moon, who works for Google, has constantly empowered and supported Riddell throughout his career life and is pretty much the epitome of devotion. On May 25, 2014 at the charming Swedenborgian Church in San Francisco, the gorgeous grooms finally exchanged vows with Bobby Jo Valentine’s rendition of “A Thousand Years” leaving most of their guests feeling nostalgic and emotional through the end.

The wedding was well attended by some industry icons namely, Margrit Mondavi, Hubert and Chantal Keller, Anissa Helou, Hoss Zare, Joy Sterling, David Fink, Joel and Mady Peterson as well as media hotshots Ziggy Eschliman, Leslie Sbrocco & Liam Mayclem. A fabulous reception at the Top of the Mark followed where everyone danced the night away.

Joel and Robert are both known and celebrated by the community for their volunteerism but mostly for their endearing support of the late Gene Burns who was considered one of the most notable broadcasters during his time.

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The Scarlet Huntington Presents Karen Caldwell

by Caity Shreve of Moi Contre La Vie photos by Christian Thomas

The Scarlet Huntington opened its doors last night, unveiling the sumptuous new renovations of one of San Francisco’s oldest and most beloved hotels. Upon entering the posh space, guests were treated to bubbles, mini facials courtesy of the renowned Nob Hill Spa, and wowed by a violinist playing classical music with a modern, electronic twist.

Promptly at 7:30pm the lady of the hour – Designer Karen Caldwell – Took the microphone to introduce herself and her new collection. The striking blonde wore a knee-length deep blue dress of her own design and was a vision in a hammered gold floral collar and metallic Louboutin sandals.

The six piece eveningwear collection was inspired by the five pillars of The Scarlet Huntington – Passion, Opulence, Lavish, Splendor, Grace, as well as Scarlet herself.

In a fast-paced salon showing, the six dresses paraded through the lobby to the delight of the sudden hushed crowd.

First, a one-shoulder Parisian gold lace gown with a dramatic slit. The perfect gown to make a statement and turn heads.

The second look was a sleeveless orange & green lotus print silk sheath ideal for Summer cocktail parties.

Continuing with the bold color scheme the third dress featured a plunging black halter paired with an A-line chartreuse ball gown skirt. Bold, eye-catching, and not for the faint of heart.

A purple strapless dress with a high-low skirt was the next to debut. The fabric’s texture and “shredded” hemline gave the simple but fun silhouette a little something extra.

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In a nod to San Francisco’s eco-friendly tendencies the fifth look, a gorgeous emerald green gown, was rendered in washed bamboo.

Between the elegant train and the breathtaking vintage jeweled collar, this look was definitely one of the most outstanding of the evening.

The final look, inspired by The Scarlet Huntington, was a lipstick red off-the shoulder fishtail gown that would be right at home on the Oscars red carpet. Set off by oversized gold chain-link earrings, the finale dress perfectly punctuated an elegant, polished collection for the lady who wants to make a statement.

Guests for the evening included local icons such as Joe and Jennifer Montana, Joy Venturini Bianchi, former San Francisco Mayor Willie Brown and Sonya Molodetskaya, designer Olga Dzilikhova, a mix of fashion industry insiders, including Karen Caldwell devotee photographer Moanalani Jeffery and up-andcoming designer Laura Moreno of Ladada.

Overall it was a perfectly extravagant evening filled with an interesting mix of people, beautiful fashion, and a splendid backdrop – GEV was thrilled to join in on the fun!

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Breakthrough Designer 2014 SAN FRANCISCO

Fashion by

Diego

By Beverly Zeiss

Photography by Matthew Brandalise Hair & Makeup by Josette Vigil Jelveh Stylist Erin Eckert Model Sydny Furuichi HMM Model Management

fashionbydiego.com

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Models from HMM Model Management Hair and Makeup by Atelier Aveda Salon & Spa Santana Row Shoes and bags by Donald J. Pliner

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W

hen interviewing the up-and-coming Silicon Valley-based fashion designer Diego Lawler, it strikes you as though you are conversing with someone well beyond his 15 years of age. He is smart, extremely articulate and is so focused there is no doubt about the direction in which he is headed.

He is not interested is designing for his own age group. Although his laid-back calm demeanor leans more towards something like the surf industry, and he is most comfortable in his Volcom tees and jeans.

But he is far removed from the “hey dude” mentality. He has a level of sophistication that springs far beyond his years.

I have had the pleasure of knowing Diego since 2012. When I first saw his illustrations at the age of 12, I was blown away, especially by his intricate detail and boundary-pushing aesthetic. He was a lot more shy then, but with three years more maturity, he exhibits such self-confidence and is much more exuberant, showing no hesitation in quickly answering my questions with an obvious passion in his voice.

When did you first have the realization you wanted to become a fashion designer? Did you have a certain “aha “moment or did it develop over time?

What inspired you in the beginning?

It just developed over time. I would read magazines and admire certain celebrities’ sense of style. And I just started drawing what they were wearing and then started drawing my own designs and that’s how it all got started.

Did I hear you submitted some design concepts to her?

When I first saw some of her music videos I was really inspired by her so I put together a book of different designs inspired by her and tried to get them in her hands. After some effort I was able to get a couple of my books of designs to her.

How old were you when you started all of this?

How old were you when this happened?

Probably about 7ish.

Was there any particular celebrity that really grabbed your attention?

Was there one who made you think, I would love to dress her?

Lady Gaga was the celebrity who, when I saw her I became super serious about designing. Gaga broke all the rules and took celebrity fashion in a new direction. I really related to her style and her ever-changing fashion statements. She validated that is OK to be über-creative in fashion.

The first one was when I was 8 or 9, then second one was at 10, then 11, then 12, then 13, so every year I would send her a new book of designs.

Are there any other celebrities who are inspirational to you?

I love to do different female singers because I like their avant-garde clothing. I really like Rihanna, Nicki Minaj, Fergie and Australian recording artist Iggy Azalea. I definitely think female singers have a more avant-garde fashion sense, and I like that.

You seem to be more inspired by entertainers than fashion designers.

Any designers you really look up to?

Who are your heroes in the fashion world?

Alexander McQueen is my number one favorite designer. He is very innovative and everything he does has never been done before. I would like to get to that point one day.

Also Karl Lagerfeld made Chanel into this incredible brand. He is very prolific and can crank out a hundred designs for one collection and I would like to be able to do that someday too.

Tell me about your education. I know you would like to speed things up to further your education. Since you are 15 now, you should be a freshman in high school. What are you doing to move it along a little more rapidly?

When did you start formal training in fashion? And where do you want to be in the next 2-3 years?

My formal education in fashion started at age 9. I took private lessons in

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Editor’s Pick illustration and how the creative process works, sketching and re-sketching, and adding and subtracting until it gets to where I want it.

In the next 2-3 years I want to attend Parsons School of Design in New York City. That’s my goal. In public middle school I found I was not interested in subjects such as science and social studies. So I decided to be homeschooled. I was in an accelerated high school program and received my diploma. I then transferred to West Valley Community College and enrolled in their fashion design program at age 14. In order to speed things up, I am trying to get all A’s in my community college classes. I also want to work on my illustration classes outside of school and am taking private apparel construction classes so I can sew and improve my sewing skills, as I want to just keep getting better and better.

At your age, how do you handle any peer pressure?

When I was in middle school, I was worried about keeping my school life and design life separate and didn’t want them to intermingle, as people will judge you or think of you differently, because of your interests. But now since I am in community college it’s not a problem anymore as everyone in my classes are striving for the same goals.

How do you balance school and demands of being a fashion designer?

I am focusing a lot more on school right now but in my spare time I want to keep my juices flowing by roughly sketching out a design idea and I like to sometimes illustrate a four-piece collection. I am also creating a new collection which is super fun even though is it very time consuming.

What was your overall vision of your upcoming collection we shot today?

I wanted to do something really sophisticated and avant -garde but it has to be able to be made by the seamstress, so I have to keep that in mind when I’m designing.

I wanted it to be unique and have some novel silhouettes. The color scheme is black and silver so it is very simple but very detailed as well.

I know you have aspirations and goals. Describe your current evolution as a designer.

I’ve gotten better by adding more unique details to my clothes and trying to do things others have not tried before. I constantly strive to be innovative.

I noticed in our shoot today that the fabrics you have chosen are so elegant and sophisticated. What’s the process in choosing your fabrics?

I come up with a look and feel I want for the collection. I go to Britex in San Francisco and look around and see what catches my eye. I let the fabrics inspire me then design the pieces afterwards. It’s hard to create a design Issue 11

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and then look for the fabrics, so that is the method I use. I look for texture or finish or cool prints. And I look for very unique details and trim.

Your work in leather is fantastic. I especially love the zipper detail on your jacket. Where do you find these elements?

I couldn’t find any zippers that were big enough for my vision in a store, so found it online.

I went to a leather warehouse in San Francisco that had floor-to-ceiling leather. I wanted leather for the jacket with a cowhide texture. For the leggings wanted l the softest lambskin.

The leather outfit is very sophisticated but edgy. What motivated you to design the cutout in the back? How do you come up with unusual ideas like this?

I sketch out my ideas and adjust things by changing the silhouette, and tried the cutout and liked it. I also wanted the zipper to run all along the shoulder seams and hem in an interesting way.

Do you have any aspirations to do Project Runway?

No! If I were to do something similar to that, there is a program called the Fashion Fund run by Vogue. They have discovered designers such as Alexander Wang and Proenza Schouler. I think that it’s a higher level of competition and Anna Wintour and all the people from Vogue are involved in it. So if I were to do a competition I’d like to do the Fashion Fund. You need to have an existing business they can help expand. There are three winners and if you do win, you receive a mentorship and $300,000 to help build your business. Everyone they have found has been a huge success. And it’s totally drama free.

Who have you met in the design world that has helped further your design career and point you in the right direction?

Beverly, you would be one of them. (I’m flattered to say the least). And I met Hamish Bowles at a book signing at the DeYoung Museum a couple of years ago. He really liked my work and was nice enough to give me a tour of the Vogue Headquarters in New York and we even had lunch at Vogue. He gives advice on what my next steps should be.

I also met Sarah Burton who is now the creative director for my favorite brand, Alexander McQueen. She gave thoughts on my work and really liked it. Those have been really great experiences.

Donald J. Pliner has also been very supportive and has given me great advice in terms of the quality of garments and what the industry is like. I have collaborated with him twice on fashion shows. His wife Lisa is super supportive as well.

And speaking of supportive, it is so refreshing to watch Diego’s father Bill’s face light up when talking about Diego’s journey and just how far he has come. He has been with him every step of the way and is a very proud father.

I am so honored to be able to play a small role in helping launch Diego’s career. The sky’s the limit for a tenacious child prodigy such as Diego and I foresee amazing things for him in the future.

All I can say is… watch out world, here he comes!

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Photo courtesy of Three Sticks Wines

tasting notes

Three Sticks Wines Photography by Brian Wong

L

egendary veteran winemaker Don Van Staaveren and Rob Harris, dir ector of vineyar d oper ations for Durell and Gap’s Crown Vineyard, recently poured the latest releases from the portfolio paired with the stunning dishes of Roland Passot at the Michelin-starred La Folie restaurant in San Francisco. Don and Rob shared exciting details about the new Three Sticks tasting lounge opening this summer in the historic Vallejo-Casteñada Adobe in downtown Sonoma. Founded in 2002 by Bill Price, Three Sticks is a boutique, family-owned winery located in Sonoma Valley.

Price believes wholeheartedly that Sonoma is one of the finest wine growing regions in the world and is determined to create wines with an old world style legacy in mind - all the while expressing the distinctively lush and complex characteristics that drew him to the region decades ago. In 2004 winemaker Don Van Staaveren, a fellow surfer and the superstar winemaker believed by many to be responsible for putting Chateau St. Jean's wines in the critical limelight throughout the 1990's, joined the team. With the stringent mission to produce only the highest quality wines from the highest quality vineyards possible three sticks now produces approximately 4000 cases of small-lot wine from premium vineyard sources in Sonoma.

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Three Sticks is committed to creating smalllot Pinot Noir, Chardonnay and Cabernet Sauvignon from exceptional vineyard sites, including the estate vineyards: Durell Vineyard and Gap’s Crown Vineyard. As a longtime fan and collector of wines from the Durell Vineyard, Price purchased the property from Ed Durell in 1998, and launched Three Sticks a few years later. This summer, Three Sticks will unveil a new private tasting lounge in downtown Sonoma. Bill Price, in partnership with Ken Fulk and the Sonoma League for Historic Preservation, is in the process of restoring the historic VallejoCasteñada Adobe, the oldest occupied residence in Sonoma.

VISIT THREE STICKS DURELL VINEYARD

www.threestickswines.com www.lafolie.com

winemaker dinners

Chef Roland Passot’s Three Sticks Wines Menu Amuse Bouche

 Dungeness Crab Salad English Pea and Buttermilk Puree, Pickled Basil Seed, Caraway Crisp - or Seared Dayboat Scallop Heart of Charred Tomatero Farm Leek, OysterYuzu Kosho Sauce, American Caviar

 Seared Liberty Farm Duck Breast “Coq Au Vin” Rhubarb Marmalade, Crispy Confit Gateau, Duck Liver Mousse

 Emigh Farm Lamb Rack Pommes Boulangere, Lam Pancetta and Sweetbreads, Green Garlic Puree, Meyer Lemon Jar

 Valrhona Chocolate Bread Pudding Blood Orange, Champagne Sabayon, Rooibos Tea Ice Cream -orCoconut Tapioca Mango-Passion Fruit Sorbet, Basil Coulis

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tasting notes

The People Behind Three Sticks Wines Bill Price How long have you been in the wine business?

I first got in the wine business when my old firm TPG bought Beringer Wines from Nestle in 1995. In 1997, I made my first personal investment by buying Durell vineyard.

What drew you to the wine industry?

My father was born in France and so I grew up with wine as part of family celebrations and fine food. I love the seasonality of grape growing, the variety of challenges posed by each vintage and the creativity of trying to create a perfect wine. I particularly like making pinot noir, the most demanding and unforgiving variety, but when you get it right, it is magical.

What was your most unforgettable wine experience?

Well I have had many, but tasting my first red Burgundy, a Pommard that my dad brought back from France would be one.

How would you describe the winemaking style at Three Sticks?

We are blessed with grapes from some of the best vineyards in California, so we try to make wines in a natural way that highlights the quality of those sites. It makes each of our wines distinct. We also care a lot about mouth feel, how the wine coats and seduces the palate.

Besides your own, what are your favorite California wines?

I love the wines from Araujo and Riochioli, they so clearly honor and reflect the great vineyards that produce them. And keep your eye on Raymond and Ram’s Gate, two wineries that are really on the rise.

Please describe the Durell terroir and what do you find inspiring about it?

Durell, like many great vineyards around the world, has a very rocky and volcanic soil and natural slope to promote drainage and strong coastal fog influence. The combination makes for very distinctive wines.

What qualities are you trying to constantly achieve from your harvests?

It all starts with healthy soils, vines growing in balance and minimal crop loads. We don’t have to manage crop levels at Durell, nature does it for us. We struggle to get to 3 tons per acre, which makes for very intense flavors. During the season, we adapt quickly to what nature dictates in terms of growing the vines, which is a key advantage to estate vineyards were we control the farming.

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Photo courtesy of Three Sticks Wines

Rob Harris How long have you been in the wine business?

I took my first job in the wine business the summer before I completed college, 1999, where I worked as a parttime viticultural intern. The only jobs I have ever had as a professional have all been in direct production of wine and wine grapes.

What drew you to the wine industry?

I knew I didn’t want to spend my professional life behind a desk. Fresh air, movement, sunlight, natural surroundings, and the production of a product that I could have pride in all were prerequisites for me in my search for a career. Farming was a natural choice given those parameters, and I enjoy the notion that unlike most agricultural commodities, wine grapes are usually highly differentiated and unique products, allowing for that pride and craftsmanship.

What was your most unforgettable wine experience?

My most unforgettable wine experiences are every morning during harvest when I watch our fruit pull out and head off to our wineries partners. The time and effort spent on producing that fruit is only surpassed by the hopes and aspirations of what it will become as a final product.

How would you describe the winemaking style at Three Sticks?

Don Van Staarveren What drew you to winemaking?

I did not set out to be a winemaker. I had been managing a vineyard and farming since college. I left the vineyard job early in 1976 and just before harvest took a temp job at CSJ. The rest is serendipitous. I really enjoyed what I was doing, learned winemaking on the job, had wonderful opportunities, worked my way up through the ranks, and one day woke up in the hot seat.

What was your most unforgettable wine experience?

Don is better suited to answer that, but to me Three Sticks wines are very consistent in style while maintaining truth and articulation of vintage. In all of our Three Sticks wines texture is major component to the overall experience.

I have had many unforgettable experiences but one of the most defining was in 1975 discovering 1947 Chambertin Clos de Beze at a post-harvest party in the vineyard.

Besides your own, what are your favorite California wines?

My style is fruit focused, terroir based wines with texture and personality. I try to be as gentle as possible with the grapes and the least manipulative that we can be. I like to make wines that have a sense of juiciness in them.

I am not always a minimalist but I am a patient winemaker.

To me, any wine that tells a story is good. Not the marketing, not the back label, not stories spewed by someone involved in its production, but when the actual wine tells a story, I become a fan.

Please describe the Durell terroir and what do you find inspiring about it?

In a lot of ways Durell almost defines the notion of terror to me. In a very finite and relatively small physical area the breadth of expression of the land is huge. In less than 400 acres (150 of which are planted) we have multiple soils, exposures, altitudes, aspects, and microclimates.

When those changes are cultivated and worked with, not against, the terroir comes alive and the physical changes in the locations of vines are evident in the fruit and the ensuing wines. Getting the best out each of those individual pieces and understanding them as unique is part of what inspires me.

How would you describe your winemaking style?

Please describe your terroir and what do you find inspiring about it?

In Sonoma we are fortunate to have many different terroirs. Our estate vineyard is Durell Vineyard. Durell is a diverse vineyard with rocky areas, red volcanic soil areas, and even some heavier clay soil. Each of these contributes a component to the wine. The rocky soil shows a lively acidity and "stony" structure to the wine with more citrus flavors. The volcanic soil shows ripe, fat fruit and fine tannins. While the heavier soil shows dark fruit, sometimes brooding, and spicy aspects. Overall the entire vineyard is marked by the afternoon winds and fog. The predominant exposure is to the south. There are areas in the vineyard where the soil completely changes within six feet. The inspiring thing is seeing the specific effects of these characteristics in the wines and the diversity.

What qualities are you trying to constantly achieve from your harvests?

The key qualities we look for are balance in the wines; where the fruit, body, oak, complexity, alcohol, and other aspects are all in harmony with each other. We like our wines to have a sense of juiciness, texture, and richness. The individual wines don't have to taste the same each vintage but we do want the vineyard signature to shine through each vintage. We expect this for each AVA we use.

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Sequoia Grove Wines

By Tamara Gorman Strasser Photography by Kanoa Utler

I

t has been said that a perfect wine is a perfect journey and creates a perfect arc, and both are what is perceived as balance in a wine. Gaining philosophical perspective and practical knowledge from legendary winemaker, Andre Tchelistcheff, Sequoia Grove Winery President, Michael Trujillo, is the driving force behind their beautifully balanced wines. Over a spectacular dinner at the unique underwater themed Farallon restaurant in San Francisco, Michael and Sequoia Grove Winemaker, Molly Hill, guided us through an informative journey of love and passion as we savored their current vintage releases.

If you want that fruit forward cabernet fullness and the true expression of a Napa Valley Cab, Sequoia Grove has always been a great way to go. Tonight we tried a balanced and silky smooth 2010 NV Cabernet Sauvignon, but their newest release, the 2010 Tonella Estate Vineyard Cabernet Sauvignon, is special.

It contains perhaps the finest fruit ever used from its own Sequoia Grove’s estate—a vintage that separates the professionals from the amateurs.

In addition to the Cabernets, the 2009 Cambium, a concept introduced in 2007 to compete with Opus One and Trilogy, is at the top of the pyramid. Here is a wine sourced from the very best growers in Napa Valley as well as from their own vineyards. Cambium may not be as big and bold initially but it is brilliant, perfectly balanced, and very rich—hitting all the marks without any voids. Both the Tonella Cab and the Cambium were expertly paired with a mouthwatering grilled Storm Hill filet of beef and roasted heirloom beets with red wine butter.

While the night was filled with complex and dark reds, I have to say Sequoia Grove’s 2012 Chardonnay is masterfully crafted and one of the best I’ve tasted. Their chardonnay is unique and full of wonderful intense flavor with a long finish achieved without the over-manipulation of malolactic fermentation and heavy oak. This wine went exceptionally well with a potato leek vichyssoise and prawn and scallop sausage. Sequoia Grove Winery was one of the first Napa Valley wineries I ever visited, some 20 years ago.

What wowed me back then, and still does, is Sequoia Grove’s commitment to the use of superior fruit in creating silky smooth wines where there are no misses.

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Additional photo courtesy of Sequia Grove

tasting notes

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tasting notes

The People Behind Sequoia Grove Molly Hill How long have you been making wine?

I’ve been in the wine industry since before I could legally drink. I’ve been making wine at Sequoia Grove since 2003.

What drew you to winemaking?

There is huge passion in winemaking and grape growing.

The people in the industry and the amazing beauty of our estate vineyards and the vineyards we are lucky to buy from is what have kept me passionate.

What was your most unforgettable wine experience?

I have several, but one is attending our very first wine club dinner in our underground cellar at Sequoia Grove. The setting was intimate and historic and everyone felt like friends for life when it was over.

How would you describe your winemaking style?

Elegant and balanced, true and honest to varietal and site.

Besides your own, what are your favorite California wines?

My husband’s single vineyard chardonnay from southern Mt. Veeder made under the Grow Wines label. He also makes some amazing wines at Saddleback Cellars, including a Vermentino and an Aleatico Rose.

Please describe your terroir and what do you find inspiring about it?

We have an estate vineyard around the winery that grows in a ribbon of alluvial soil that washed down from the western Mayacamas mountains above the Rutherford bench. Our other estate vineyard, called “Tonella,” is grown on alluvial soils that washed down from the eastern Vaca mountains.

Alluvial soils comprise many of the best and most famous Rutherford vineyards and they are especially beneficial to Cabernet because of the high drainage and low fertility. This is why Sequoia Grove’s estate vines produce Cabernet fruit with such magnificent richness and structure, as well as that mystical "Rutherford dust" quality. Intimately knowing those distinguishing characteristics in the wines from these vineyards is endlessly inspiring.

What qualities are you trying to constantly achieve from your harvests?

Coaxing the grapes/wine gently through the winemaking process so that the vineyard, the varietal, and the vintage sing clearly.

Visit their website www.sequoiagrove.com Issue 11

GEV MAGAZINE

Michael Trujillo How long have you been making wine?

I have been making wine in the Napa Valley for over 30 years. I first came to the Napa Valley in 1982 and my career began directly in the vineyards. I entered school to study winemaking in the mid-1980s and began making wine in 1987 as an assistant winemaker.

What drew you to winemaking?

I am drawn to both the art and the craft. It is a thrill to create something that has to be precise in the making, requires patience for the journey and continues to reward for many years ahead (if done right!)

What was your most unforgettable wine experience?

I will never forget the wine that made me want to become a winemaker. It was a rare, aged red wine from the Old World which I enjoyed over a meal at the Sardine Factory in Monterey. The entire experience was enlightened by this wine which was made decades earlier. Poetry in a bottle! While I don’t remember the exact producer, that bottle was life-changing.

How would you describe your winemaking style?

I try to make wines that are varietally expressive and reflect the terroir. I try to achieve precise balance from start to finish.

Besides your own, what are your favorite California wines?

I like wines that are of similar style Sequoia Grove, with good structure, acidity and balance. Wines from producers like Shafer and Peter Michael.

Please describe your terroir and what do you find inspiring about it?

I believe that Rutherford is one of the best places to make Cabernet Sauvignon in the world. There is a square mile of greatness in the benchlands of Rutherford. The alluvial soils and the climate are ideal.

The region’s distinct character can be found in the finished wines.

The flavors tend to be bold cherry, currant fruit expression with a hint of the ever famous “Rutherford dust” What qualities are you trying to constantly achieve from your harvests?

To make great wine, the grapes need to be harvested at perfect balance and maturity. There are so many factors involved with the farming, and all of them take patience and guts. When the farming is done right, we can make wines where the flavors, alcohol and tannin are all in perfect harmony.

tasting notes

A Taste of Greece photos by Erin Eckert

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e recently had the pleasure of meeting the vibrant Yliana Stengou, owner of Domaine Porto Carras in northern Greece where we enjoyed some of her awardwinning bottles from one of the most prestigious wineries in their area. Their wines are organically and dry farmed and produced in a manner that allows the fruit to speak of the land, the people, and the history. Paired beautifully with the flawless execution of Chef Moreno’s 6-course dishes at Nemea Greek Taverna in San Jose; we felt we were transported to a place of authentic Grecian festive mode but more than anything felt closer to the gods with every sip and bite. Standout wines this evening were the citrusy and aromatic Porto Carras Melissanthi 2012, the full-bodied Porto Carras Limnio 2011 and the Bordeaux-like Porto Carras Magnus Baccata 2010.

VISIT DOMAINE PORTO CARRAS WINERY

www.portocarraswines.gr/en/ 139

Bianchi Winery

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ianchi Winery and Winemaker Tom Lane are releasing the 2011 vintage of their Pinot Noir, Zinfandel, and Cabernet Sauvignon this month. The winery, located in Paso Robles, Wine Enthusiast’s 2013 Wine Region of the Year, is 3rd generation, family owned and operated. The Bianchi 2011 Pinot Noir ($21.99), Garey Ranch, Santa Maria Valley, displays layers of red berry jam, cinnamon and vanilla, followed with striking acidity. Take this bottle with you on your next stroll to Chinatown because it pairs perfectly with Peking duck and it’s a great addition to your holiday table this Thanksgiving.

The Bianchi 2011 Zinfandel ($17.99), Zen Ranch, Paso Robles is blended with its more tannic cousin Primitivo to create a wine with velvety texture. Dark berry and prune interlace with vanilla spice to make a mouth-watering match for Smoked Duck Breast and summertime grilling.

The 2011 Cabernet Sauvignon ($18.99) carries deep notes of tobacco, clove and cocoa and hints of dark blackberry and cherry. With the support of smooth, supple tannins, this wine drinks beautifully alongside Braised Wagyu Short Ribs or a Christmas Roast.

VISIT BIANCHI WINERY PASO ROBLES

www.bianchiwine.com Issue 11

GEV MAGAZINE

Photos courtesy of Bianchi Winery

tasting notes

Tom Lane of Bianchi Winery How long have you been making wine?

Vintage 2014 will be my 30th harvest as a head winemaker, 10th with Bianchi.

What drew you to winemaking?

Illogical romantic notion of youth. I grew up in one of the oldest winegrowing regions of California, the Livermore Valley, amongst the vines, abandoned wineries (in which I played, and collected antique bottles), and harvesting grapes for home winemaking friends of my parents. The interest carried me to having winetasting groups at an early age (as early as possible, reasonable and legal (?)), and eventually to UC Davis for studies in Enology and Viticulture.

What was your most unforgettable wine experience?

Working with Alicante Bouchet grapes and vinifying in the carbonic maceration style. This is an unusual wine grape in that it has colorful red juice, whereas most red grapes have clear juice with color only in the skins. Traditionally this wine is made as any red wine, destem, crush, ferment, press, barrel age then bottle. Carbonic maceration is a technique normally used for light red and rose wines in the Nouveau style, similar wines to Nouveau Beaujolais. For my ferment, I modified picking bins to sparge out all the oxygen, placed in whole clusters of grapes, and let it sit for several days to perform an intra-cellular fermentation and develop the rather unique fruity Nouveau flavors. These were very dark and colorful grapes, rather different to the light red Beaujolais grapes traditionally utilized. So odd grape vinified in an unusual style.

How would you describe your winemaking style?

I prefer wines that are fruit-forward with many layers of subtle flavors which would be enjoyed from nose to first sip, through mid-palate and onto a long finish. I modify all winemaking steps to accentuate each variety’s true varietal character, including at least the vine trellis and sun exposure, time of picking, whether or not the grapes are destemmed and/or crushed, the type of fermenting tank, special yeasts, temperature of fermentation, time on skins, pressing cycle, length of aging in tank or barrel‌ I want the consumer of our wines to be able to say that this wine is a Cabernet Sauvignon or Zinfandel or Pinot Grigio, a fine representation of that variety. Each wine is made in a different style to fill all niches in the winetasting continuum.

Besides your own, what are your favorite California wines?

Roederer Estate Sparkling Wine.

Quady and Ficklin Ports.

Navarro Gewurztraminer.

Please describe your terroir and what do you find inspiring about it?

We are in a medium-warm California Coastal Valley with rolling landscape and well balanced soils. This is an excellent area to grow red grapes and produce substantial wines. So it makes sense that we grow Zinfandel (including Primitivo), Syrah. Merlot and Cabernet Sauvignon. Our large diurnal fluctuation of 30 to 50 degrees allows long flavor and color developing hang-time for the grapes, while maintaining a modicum of acid structure and balance. Fun grapes with which to work.

What qualities are you trying to constantly achieve from your harvests?

Sound flavorful wines that are varietally correct and true to vintage. I do not try and make wines from successive vintages taste the same, but again each wine should reflect the vagaries and uniqueness of that vintage.

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Chateau Clos Dubreuil

By Eileen Solis Rogers Photography by Mac Rogers

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xploring the boundaries of art and wine, the team at Carteirra astonishes wine aficionados with their concept of a unique winemaking experience. We recently had the privilege of getting a glimpse of their offering through The Carteirra Cellarmaster Experience, a private invitation-only event held at Lucy’s Private Dining Room at Bardessono, Yountville’s (and the Napa Valley’s) pride. This unique experience included a Four Course Dinner, Wine Pairing, Barrel Sampling and Custom Blending.

The venue for this exclusive fete couldn’t be more fitting than what Bardessono has to offer being LEED Platinum Certified, the highest standard for environmental design, and one of only three hotels in the United States with such ranking. Lucy’s Award-Winning Executive Chef, Victor Scargle, presented a Lucy Garden-inspired and wine paired dinner. Upon entering the Private Dining Room, a long and inviting table for 20 guests awaits. I immediately knew we were in for a unique tasting experience as each table setting was so complex each with nine stems of tall wine glasses (big enough for a lot of swirling), two glass hydrometers (similar to that found in a chemistry lab!), two 5 oz. bottles of white wine, two 5 oz. bottles of red wine, and a glass of water. We were greeted by Carteirra North America Winemakers Tony Biagi and Matt Courtney, as well as Peter Stuart, the brainchild behind Carteirra. They shared Carteirra’s concept of an exclusive wine club where members are invited to experience the very essence of winemaking, a twoyear process, and as an end result, the exclusive wine produced can be bottled under a personal label. This experience is unique in that members have access to award-winning winemakers and award winning grapes/vineyards without having to acquire the land, work the soil, or glean the grapes. Members can take pride of the prestige usually associated with wineries without having to deal with the everyday minutiae of a winery. Members literally get superb quality wines, are in the know, and share in the accolade as the experience allows for all that and much more.

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Additional photo courtesy of Clos Du Breuil

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tasting notes The first Blending Experience was led by Matt Courtney featuring 2013 Silver Eagle Vineyard Chardonnay, Sonoma Coast AVA, and used French Oak Barrels as a variable. We each had a sample bottle of 2013 Sonoma Chardonnay, siphoned from 100% One Year Old Used French Oak barrel, and another sample bottle of the same wine, but siphoned from 100% New French Oak barrel. A sip from each bottle yielded a beautiful and unique experience each on its own. The richness of the oak was distinctly prominent on the new barrel, leaving for a softer experience with the used oak barrel. He then encouraged us to “blend” the two wines using the hydrometer, and determining ratios according to our preferences, making each concoction as unique as one desires.

His expertise as a winemaker radiated as he walked us through this experience. This first blending experience was enjoyed with Dayboat Scallop Salad with mandarin oranges, red frilly mustard, and grapefruit vinaigrette. We were also poured 2011 Arista Chardonnay, Ritchie Vineyard, Russian River AVA which also paired well with the scallops. Next we feasted on Pan Roasted Liberty Duck Breast with forbidden rice and roasted sunchokes which complemented the glass of Carteirra South Africa 2007 Luddite Shiraz, Bot River very well.

The second Blending Experience was led by Tony Biagi featuring 2013 Napa Valley Cabernet Sauvignon, Oakville AVA and used Vineyard or Terroir as a variable. We each had a sample bottle of 2013 Napa Valley Cabernet Sauvignon, Oakville Ranch Vineyard, Oakville AVA – East as well as 2013 Napa Valley Cabernet Sauvignon, Schlein Family Vineyard, Oakville AVA – West.

Again, each experience is unique, and the blending of the two wines from opposite locations produced a masterpiece of its own. This Cab paired very well with Schmitz Ranch Cowboy Steak with potato puree and Lucy kohlrabi, the two interfaced well with my palate.

Lastly, we sampled the Carteirra France 2008 Saint-Emilion Bordeaux, Clos Dubreuil, distinctly different and an excellent pairing with the light dessert of Chocolate & Cheese ‘Duo’ featuring a Guittard chocolate torte, St. Goerge cheese, and honeycomb.

The evening was absolutely amazing as we shared the table with the rockstars of Napa Valley, namely, the Town of Yountville’s Mayor John Dunbar and his lovely wife Robin, making for a truly exceptional event. Truly, the unique winemaking experience that Carteirra offers is a remarkable addition to the craft of winemaking.

Carteirra now offers your own 2013 vintage ready for release in 2015. Make it Yours.

Visit their website closdubreuil.fr

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Photo courtesy of Three Sticks Wines

Benoit Trocard of Clos Dubreuil How long have you been making wine?

Technically i started in 2003 when I purchased Clos Dubreuil but I really started pumping over (watching the pumps ) when I was 5 with my grand father and father after school or during the week end.

What drew you to wine-making?

You know I was studying in Reims and Ireland and this is the first time far away from the winery that I realized that something was missing in terms of smell and ambiance when September was arriving. At the beginning I really wanted to do everything but make wine. I also knew that you never become rich with wine and this is a very challenging business with challenging cash flow. But when I came back for the summer in 2002 after my business studies I stayed at the winery helping thinking I will look for a job after the harvest and I never left.

How would you describe your wine-making style?

This is complicated as I try to adapt to the terroir or the style of the family. I am always listening to my feelings more than to what people would like me to make.

I guess this is also changing depending on the vintage and my mood. The wines really reflect the personality of the person who make them. But if I have to characterized it I would say that my main focus is the fruit and the purity. I make wines with personality with sensation that are always dense and rich but with always with enough acid to have a refreshing mouth feel and a great balance.

Besides your own, what are your favorite California wines?

I am quite a big fan of Dominus, Colgin, Harlane, Peter Michael, Aubert, Kistler and some more.

Please describe your terroir and what do you find inspiring about it?

For Clos Dubreuil the terroir is absolutly amazing. We are located on the top of the hills with a little bit of Clay on top of the limestone. The location is quite east of Saint Emilion so this is a late ripening terroir that shows you how patient you have to be before starting the harvest.

Food Trailblazers

Chef Ronak Nanda

By Josette Vigil-Jelveh

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he crème de la crème of Le Cordon Bleu San Francisco rose to the top and the elite as they showed off their chef de cuisine skills during the multi-week competition of the 2014 San Francisco Culinary Clash. Chef Daniel Corey hosted the event at his restaurant Luce, located in the beautiful Intercontinental Hotel in San Francisco with floor-to-ceiling windows filling the dining room with natural light, setting a tone of elegance. Chef Daniel’s longtime mission is to give back to the culinary world by mentoring chefs and hosting the Culinary Clash is the perfect opportunity for him to achieve this goal. I had the pleasure of attending the week where student Chef Ronak Nanda created a menu with sharp observance and cool confidence - that type of cool confidence you get when you know you’ve honed your skills - and Chef Daniel personally oversaw the execution in the kitchen. The vibe in the kitchen was remarkably cohesive.

The success of each dish relied on a team of well trained chefs, sous chef, and prep cooks who are there to assist in carrying out a common goal, the perfect dish. The ambiance of the Luce dining room is light and fresh, just like Executive Chef Ronak Nanda’s three course menu. His courses shared a common influence, they were each graced with the essence of citrus; Verbena, Yuzu and Kumquat - each elegantly presented. Chef Ronak Nanda’s first course, Crispy Pork Belly cubes served with lemon verbena sorbet studded with bits of romanesca. The second course, Wild Striper with morels was cooked perfectly; the flesh was succulent and the skin exquisitely crisp. The fish was complemented with savory gnocchi, which I loved and wanted more.

The light yuzu morel air and delicate freshness from the ramp puree reminded me of spring. The third course, Kumquat ice cream, thyme gelee, white chocolate dust, passion fruit, with angel food cake, was elevated and surprising. Bits of tender cake and crisp cake croutons was a texture contrast which grew on me as I continued to eat each bite. I would pick up a chewy candied kumquat with tender cake in one bite and the next, creamy kumquat ice cream. The medley of flavors played with my taste buds, tart than sweet and then tart again. What really took the dessert over the top for me was the perfectly paired Saturne which was my favorite wine pairing of the evening. Chef Ronak Nanda seems to have a love of a contrasting textures, balancing richness with fresh acidity, and using fresh seasonal ingredients and we weren’t surprised when we he was awarded the Culinary Clash champion for this year. His future is definitely bright, just like his menu.

VISIT LUCE RESTAURANT

Photo courtesy of Intercontinental Hotel San Francisco

www.chefs.edu/San-Francisco 145

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The Many Flavors of Alexander’s Steakhouse

By Karie Zarsky Bennett Photography by Matthew Brandalise

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n Friday, March 14, 2014, The Sea by Alexander’s Steakhouse in Palo Alto hosted a “Tour of the Bay” dinner where each of the Alexander’s Steakhouse executive chefs created their own stellar courses as part of an exclusive one-night-only dinner. Alexander’s Steakhouses have been foodie favorites ever since the first one opened in Cupertino in 2005.

The seven-course tasting menu, created by Alexander’s Executive Chefs--Chef Yu Min Lin from The Sea, Chef Gerardo Naranjo from Alexander’s Steakhouse Silicon Valley, and Chef Marc Zimmerman from Alexander’s Steakhouse San Francisco, were artistic, creative, delicious, and gave us the chance to taste the skillful way that each chef showcased his unique culinary mastery.

The “Tour of the Bay” dinners are held three times each year, to showcase each restaurant’s approach to creating a most memorable dining experience. I brought my husband to this dinner to celebrate his birthday, and it was a very impressive and special way to mark the occasion.

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Since its previous days as Trader Vic’s, I was very pleasantly surprised to see that all traces of the Polynesian style décor had been replaced with a sleek, warm, and modern aesthetic. The high ceilings retained the dark wood beams, but the walls were clean and bright with pale blue and chocolate accents throughout. The effect was calming and upscale.

As we entered, we were greeted by attentive staff, which impressed us with their “Anything you need” attitude and attention to detail, such as offering me a black napkin once they saw I had on black pants. (White lint from cotton napkins on black pants = a mess) The table was beautifully set with a printed menu of the dinner to come (with optional wine pairings) at each diner’s seat, with each restaurant represented at the top of each course.

We began our culinary tour with an amuse-bouche of Warm Stinging Nettles Soup, presented in a gently curved shot glass on a bed of rock salt. Topped with a swirl of Crème Fraiche and a sprinkle of crispy puffed grains, this was light and refreshing, with a smooth, green finish on the tongue.

The dinner began with much anticipation. With six diners at our table, each course came with six servers, who placed the new courses down with a synchronized movement that gave the experience a beautiful rhythm. The pace between courses was neither too slow nor too fast, due to the attention of our primary server, and I found that I was completely ready for each course, without feeling rushed or stagnant.

Menu  Alexander’s San Francisco Chilled Alaskan King Crab with pear-sakura gelée, pickled pear,sweet garlic cream, poppy, nasturtium, and karasumi Dönnhoff, Riesling, Kreuznacher Krötenpfuhl, kabinett 2011 Alexander’s Silicon Valley Wagyu Carpaccio with negi yuzu-kosho emulsion, spring onion, and soy gelée Muga, Rioja Reserva 2009 The Sea Palo Alto Tai Snapper with heart of palm, wasabi, blood orange, and saffron Hans Wirsching, Silvaner, Iphöfer Kronsberg, Granken 2012 Alexander’s San Francisco Terrine of Winkler Farms Mangalitsa with marcona almond, leaf lard-toasted brioche, and wild spring vegetables Remoissenet, Beaune, Les Marconnets, Premier Cru 2010 Alexander’s Silicon Valley 24 Hour Soy Braised Short Rib with sprouted grains oyster mushroom, ragout, and peas Mitolo, Shiraz, G.A.M. Mclaren Vale, South Australia 2009 The Sea Palo Alto Maine Lobster and Miyazaki A5 with carrot, turnips, Napa cabbage, and tarragon Castello di Verduno, Barbaresco, Rabajà 2009 Pastry Chef Dan Huynh Shades of Grey with bergamot black mousse, grapefruit foam, Earl grey ganache, and crispy milk Susana Balbo, Torrentes, Late Harvest

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ach course of delectable delights was a work of art. From the juicy slice of Wagyu Carpaccio to the ‘stones’ of Chocolate and Earl Grey mousse on a bed of chocolate ‘dirt’, there was a story told on each plate. Prior to the dinner’s beginning, I had the opportunity to watch the kitchen’s activity. I saw executive chefs working soundlessly alongside prep cooks and sous chefs, each one understanding, without a word, what was the task at hand.

Whether it was picking only the most perfect leaves from bunches of fresh herbs, or carefully placing a trail of crumbled chocolate cake to rest the mousse-filled candy stones on, the focus was fully on the food—conversation was limited to only the necessary words.

It was an efficient, and quiet kitchen. The real conversation was on the plate, and at the table, and consisted of mostly ‘Mmmmm’, and ‘Wow’.

It’s hard to adequately describe how the flavors on each plate were brought together in perfect harmony—you can only experience it for yourself.

For more information about the Alexander’s Steakhouse restaurants, to learn about their upcoming dinner events, and to get information about their soon-to-open Alexander’s Patisserie, visit their website.

VISIT ALEXANDER’S STEAKHOUSE

www.alexanderssteakhouse.com

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It’s Hip To Be

SQUARE

By Eileen Solis Rogers Photography by Brian Wong

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ward-winning Chef/Owners Teague Moriarty and Matt McNamara of Michelin-starred Sons & Daughters and upscale take-out joint Sweet Woodruff are on a roll with leaving their imprint in the San Francisco food scene as they opened the doors to The Square, North Beach’s newest dining destination. Formerly the Washington Square Bar & Grill, The Square underwent a quick and major overhaul before they opened their doors with a menu offering classic fares with a modern and creative twist, complementing their modern open concept new digs.

The now bright and airy space with seating for 90 guests is the new gathering place in North Beach, and is within a mile from Sons & Daughters and Sweet Woodruff. It wouldn’t be a surprise to spot either or both of the chefs walking in between their three restaurants on any given day. The 10-seat bar is the focal point in this contemporary architecture with its sand blasted brick wall and copper counter, fitting for its 65-bottle wine list, craft beer and house cocktails beverage offerings.

We recently enjoyed a preview and sampling of their food and beverages before they officially opened to the public.

We enjoyed passed hors d’oeurves of baby artichokes with boquerones and lemon, fried corona beans with espelette and lime zest, pastrami spiced rillette with caraway toast and mustard, chicken liver mousse and blood orange marmalade, baby back ribs with polenta, cucumber and mint, chevre and speck gougeres, warm chocolate chip cookies and devil’s food cupcakes with grapefruit buttercream. All lent great insight to their exciting take on classic tavern dishes.

At the preview night, guests enjoyed an open bar where the evening’s wine selection included NV Brut Champagne, Pol Gardere, Champagne, France; 2012 Sauvignon Blanc, Henri Bourgeois, Les Baronnes, Sancerre, Loire Valley, France; 2010 Pinot Noir, Alta Mira, Santa Maria Valley, California, US. House Cocktails included Old Fashioned, Vieux Carre, Corpse Reviver #2, La Ultima Palabra, Well-Lit Boulevard and Fields & Flowers. The beer line-up for the evening included Stella Artois (Belgium), Ballast Point Longfin Lager (San Diego, CA), Firestone Pivo Pils (Paso Robles, CA) and Drake’s Blonde (San Leandro, CA).

At The Square, their goal is to create a new gathering place where sharing is at the heart of the dining experience. I am excited to see how far the innovative team will take this concept. It is clear that this notion was at the forefront of their planning from its open space concept, to crafting a menu that encourages diners to share in the experience. The full menu is served from 5pm – 1am, Wednesday – Sunday.

VISIT THE SQUARE www.thesquaresf.com 149

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What we recommend Chaya Medley

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 Trio of Temari Sushi

10

 Day Boat Scallop Ceviche

15

 American Wagyu Beef Tartare

18

 Kaisen Dumplings

12

 Pan Roasted King Salmon

22

 Oakwood Grilled Flat Iron

 Warm Chocolate Croissant Bread Pudding 10

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Foodspotting...

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haya Brasserie San Francisco celebrated spring with select dishes from their new Kaisen menu which coincided with the annual Cherry Blossom festival from April 7-19, 2014. In its 102nd year since Tokyo gifted Washington D.C. with 3,000 cherry trees, the festivities are centered on celebrating “Kaika,” the opening of the first cherry blossom. Executive Chef Yuko Kajino offered a selection of the Temari and Gunkan-style sushi along with specialty libations available in the bar and lounge each day during the Cherry Blossom Festival where the restaurant was decked out in traditional Japanese spring décor. During this celebratory period, we had the pleasure of tasting the visually appealing offerings of chef Yuko and at the same time had the wonderful opportunity to get to know him a bit more.

Personally, what do you look forward to the most during this season?

Chef Yuko: Spr ing always r eminds me of the Cher r y Blossom’s back home. It is the most beautiful time of the year in Japan and as a kid I remember spending all of my time outside. Since moving to America I find myself using a ton of vegetables in my cooking as I feel that Spring in California definitely offers some of the best produce. I really enjoy the taste and versatility of Spring Peas, and of course, Asparagus is one of the cornerstones of my cooking. At home, I get to spend time with my family and children and enjoy firing up the BBQ and relaxing in the sunshine with them. I keep very busy here at the restaurant but always make sure that when my kids are on Spring Break, I take as much time as I possibly can to focus on them. Whether they like it or not, I make them cook with me at least once a week. It’s important to me that they learn to cook delicious, healthy food for themselves. I suppose this is what Spring reminds me of the most.

If you were given an opportunity to plate your personality in a dish, what would it be and why?

Chef Yuko: It’s hard for me to answer this question because I feel that my personality has changed so profoundly since coming to America. I wouldn’t say that I was unhappy in Japan, but I would say that there were definitely a lot of things about the culture there that I didn’t agree with. America is so much more open and the ability to express myself in my life and also in my cooking has expanded so significantly that I still have trouble believing it is real sometimes. I think for this reason, I would say that my personality in a dish would have to be Karaage Style Fried Chicken with a Bacon Jalapeno Cornbread and Sriracha Aioli.

Growing up, Fried Chicken always made me dream of America and everything that it represented. The cornbread would most certainly have some heat to it because I find that, like most chef’s, I can be a little spicy sometimes! This is truly a blend of both my Japanese heritage and my socialization here in America.

Executive Chef Yuko Kajino The dishes we had today were stunning both visually and in taste. If you had a chance to execute your creativity and gift of art in another field - what would it be and why?

Chef Yuko: As a kid, I always wanted to be a pilot, a dentist or an astronaut. Out of all of those? I chose to be a chef. Shows what I knew! Honestly? At this point in my life I would have to say that if I were to pursue anything else it would have to be as an army pilot. There is something so incredibly freeing about losing yourself in the kitchen. Being in control of every ingredient, and being able to change flavor profiles with the slightest changes in combinations. I feel like being a pilot would make me feel the same way. It is just you in the cockpit and you are in complete control of even the slightest movement of the entire aircraft. I imagine that it must be similar to the way that I feel when I am completely enwrapped in a dish. Everything else is silent and it’s just me and the food. Only difference is that if I burn a steak or overcook a piece of fish I will live to tell about it, I think there would be much more pressure if I was flying a plane!

VISIT CHAYA BRASSERIE

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B I T E S

David Pack Napa Crossroads

By John Cloutman | Photography by Rey Del Fierro

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sually when I hear the term “crossroads” in a musical context, it conjures up a sense of the Deep South and the Blues, replete in all its magic and mojo. On David Pack’s Napa Crossroads CD however, quite the contrary is what you will find. This is a brilliant collaboration which truly evokes the magic and mojo of Napa Valley – a refreshing, uplifting, spiritually inviting place which you don’t have to make any questionable deals to experience. The music on “Crossroads” draws the perfect analogy between the art of winemaking and that of songwriting. David has assembled a legendary cast of co-conspirators here and also showcases the talent of several “locals” as well. The music crosses a variety of roads too, travelling from country-inspired winestomping adventures to introspective ballads, jazzy contemporary pieces with rich, wonderful arrangements to finely-crafted rock love songs.

Every track on this album is well-produced and artfully crafted and the disc as a whole can’t be categorized; it’s quite an eclectic mixture of genres, artists, and styles which I find refreshing and rare these days. Just when you think the music is settling into a certain style it surprises you with something different. On many albums I can hear things that “sound like” some other song or artist, but this disc tends to defy that – the songs are their own and don’t “sound like” any other Issue 11

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song – even when Ray Manzarek channels the Doors of the 60’s you know it’s nothing of theirs you’ve ever heard before, and the whole disc is better for that. Each of you who dare to check out this album will find something greater than the sum of its individual tracks. If you buy it because you like Todd Rundgren, or Larry Carlton, or David Benoit, or Alan Parsons, or David Pack, you’ll also hear other music that you weren’t expecting which will captivate you.

This is the essence of what makes David Pack such a great producer – he’s mastered the art of mixing seemingly disparate elements to create a finished product that stands on its own in its entirety. From start to finish, Napa Crossroads is positive proof that David Pack has his producing and songwriting mojo workin’.

BUY THE CD www.napacrossroads.com

DAVID PACK | NAPA CROSSROADS

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living well

Models: Jenna Moreci Lisa Kikui Issue 11

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The

Secret Ingredient

By Dr. Katerina Rozakis Trani Photography by Silke Gabrielle

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ummer is approaching and the farmer's market is bursting with flavorful colors. The days are getting warmer and the sunsets are a heavenly coral that turn into pewter. Whether you are picnicking at the beach with your favorite farmer's market and deli delights or dinning outside under the stars with your favorite peeps, it's an earned time for joy and relaxation. A much needed time to let loose and let go. A time to be happy. Happiness is our given birth right and a big part of our physical and emotional wellness.

Have you noticed that food tastes better when you are happy or in love? Did you know that food also taste better when it is prepared with love? A strawberry becomes succulent when fed to you by a lover because there is passion connected at the end of every stem.

I have a sister in-law whose food tastes out of this world. No matter what she makes it’s delectable. I'll never forget the weekend she came over to help me prepare for a dinner party.

While I was sleeping I could hear noise coming from downstairs. I tip toed to the kitchen and to my surprise she had started cooking. It was 2:00 am. She was so focused that she didn’t notice me watching her. I could hear her humming while she put her entire body into the preparation. She lifted off the ground and onto her toes as she made such rhythmic, full, circular movements while stirring her stew.

The room seemed to be full of glee and the aroma teased my nostrils. At that moment I realized why her food was so special. She put her heart and soul into it. Fully present, in the moment and loving what she was doing. Nothing appeared to exist but the food that she was preparing. I must have been day dreaming when I saw sprinkles of love. The next day everyone was raving about the meal and wanted the recipe but only I knew the secret ingredient. An ingredient that can not be bought. An ingredient that is owned and priceless.

This summer, put your heart into whatever you do! That means being present and being grateful while you eat and if you are the one cooking, spill your loving energy into your actions. It doesn’t matter how much or little you have to eat or how expensive or elaborate. What matters is the intention and attention you put in the things that you do. There is plenty to read on ways to be fit for the summer such as exercises, diets and vitamins. These are important but the first and most important secret ingredient to wellness is self LOVE.

When you cook with LOVE your HEART will be full and so will the ones that you have served.

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www.thecandyfactorystudio.com

the CANDY factory s t u d i o

ONE AUDACIOUS GOAL. FOUR DECADES OF EXCEEDING IT. In 1966, Robert Mondavi set out to fundamentally change winemaking. To create Napa Valley wines whose quality could stand shoulder to shoulder with the world’s finest.

Join us as we celebrate the 100 th anniversary of the birth of Robert Mondavi. Raise a glass to his vision and tenacity, and his outstanding wines.

RobertMondaviWinery.com Please enjoy our wines responsibly. © 2013 Robert Mondavi Winery, Oakville, CA

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