GEV Magazine Issue 14.0 by GEV Media LLC

ISSUE

DESIGNER SPOTLIGHT

DINA BAR-EL’S

LOVE FOR HOLLYWOOD GLAM

A THIRST FOR TEMPRANILLO

PAGO

DE LOS CAPELLANES REVISTED

CHEF

BENJAMIN BALESTERI IGNITES YOUR APPETITE FOR

ITALIAN CUISINE CHEF

KEN FRANK ON THE WAR OF ATTRITION OVER

FOIE GRAS

HOUSTON FASHION WEEK PARIS COUTURE SS15 REBECCA MINKOFF LA PERLA & VOGUE WITH VANESSA GETTY BELLA ROSA & LONGEVA HUTCHINSON FINE JEWELRY SAKS FIFTH PRESENTS ARKIS SS15

Pursue the

EXCEPTIONAL. With more than 50 jewelry designers and timepiece masters, Shreve & Co. is a destination 160 years in the making.

POST & GRANT, SAN FRANCISCO

STANFORD SHOPPING CENTER, PALO ALTO

SHREVE.COM | 800-5-SHREVE

Publisher

GEV Media, LLC Kaye Cloutman Founder/Editor in Chief kaye@gevmag.com John Cloutman Chief Operating Officer john.cloutman@gevmag.com Marilyn LaRoque Senior Editor ladolcevita@gevmag.com Beverly Zeiss Fashion Director beverly@gevmag.com Vincent Gotti Director of Photography vincent@gevmag.com Robert J. Lopez Art Director robert@gevmag.com Allison Cartagena Creative Director allison@gevmag.com Eileen Rogers Managing Editor eileen@gevmag.com Annabelle Pericin Lifestyle Editor annabelle@gevmag.com Genevieve Dee Events Editor gean@gevmag.com Josette Vigil-Jelveh Beauty Editor josette@gevmag.com

contributors The Food Patrol

Photographers

The Glam Squad

Kathryn Holland Besser Desarie Sy Tamara Gorman Strasser Mac Rogers Liz Garbes Bernardo Cocoy Ventura Jay Huffman Kanoa Utler Tanya Matveeva Mart Limcangco Mark Goldberger John Benedict Gotti Camille Espiritu Bettina Rogers

Alex Gonzales Baguio Angelo Palazzo Nash Bernardo Tubay Yabut Brian Wong Drew Altizer Mehrban Jam Rod Rosete Matthew Brandalise Leonid Malashenok Paul Ferradas Tara Luz Stevens Delvin Shand Chris Miramon Charles Kovach Nenaji Agbolabori Virginia Lo Ramon Orlanes Rey Del Fierro Vicente Corona Mary Huynh Wayde Carroll Erich Caparas Paul Ark

Erin Eckert Bessie Anne Marie Gotti Awnalee Mohr Kelli Daley Kenya Aissa Karie Zarsky Bennett Ozzie Mendoza Alisher Akhunzhanov Liz Gonzales

Contributing Writers Dr. Katerina Rozakis Trani Caity Shreve Kimberley Lovato Geraldine Solon Donte Young

Sandra Badani Cartagena

Debra Furuichi Alexandra Palejo Pearl Cabalan Carmela Solon Post Digital Work Steven Fendy Mariel L. Montaner Tanya Protsyuk

Editorial Assistant Karmela Guno info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304

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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 ÂŠ 2015 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.

contents

10 What’s Inside? COVER STORY

20 V LAUNCE | KHLOE ANDRIA ELKINS

Chef En Glam | Benjamin Balesteri

FEATURE STORIES 10 CHEF EN GLAM FEATURING CHEF BENJAMIN BALESTERI OF POGGIO TRATTORIA 34 DESIGNER SPOTLIGHT ON DINA BAR-EL 48 KEN FRANK ON THE WAR ON FOIE GRAS 54 BEAUTÉ INTEMPORELLE 66 AWAKENING THE GODDESS 72 WINEMAKERS UNDER FORTY AT INSALATAS 74 PAGO DE LOS CAPELLANES 80 STAY STRONG JEWELS

RUNWAY REPORT

V’Launce Cover Editorial

Beauté Intemporelle

86 ANTONIO ORTEGA 92 BUSARDI 94 ALEXANDRE DELIMA 96 ALEXIS MONSANTO 98 ART INSTITUTES OF HOUSTON 100 BIBHU MOHAPATRA 102 CHLOE DAO 104 GRUNGY GENTLEMAN 106 JIOZEL REYES 108 MATTHEW CAMPBELL LAURENZA 110 NAEEM KHAN 112 REBECCA MINKOFF 114 RENE RUIZ 116 ROLANDO SANTANA 118 RUBIN SANTANA 120 TIBI 122 ALESSIA PREKOP SS15

HAUTE EVENTS

Designer Spotlight | Dina Bar-El Issue 14

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Ken Frank The War on Foie Gras

136 138 140 144 145 146 148

BELLA ROSA | LONGEVA LAUNCH PARTY DRY CREEK KITCHEN WINEMAKERS DINNER THE ZINFANDEL EXPERIENCE SAKS FIFTH PRESENTS ARKIS SS 15 HUTCHINSON FINE JEWELRY OPENING LAUNCH LA PERLA & VOGUE WITH VANESSA GETTY REBECCA MINKOFF SF STORE OPENING

Renaissance of a

Napa Icon

w w w. r ay m o n d v i n e ya r d s . c o m 8 0 0.5 2 5. 2 6 5 9

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Editor’s Letter

ords cannot even begin to express the gratitude which sets in when you wake up one morning and realize how you’ve created a tight circle of love after four years of just encouraging people to fulfill their dreams and passions. As we begin another year at GEV, I am again reminded of the magic of collaboration. We’ve published 14 issues covering 176 events, 89 editorial location shoots, 215 restaurant visits, 62 winery tours and 72 fashion shows. We’ve been through so much professionally as a team but most importantly we’ve also been there for each other on more personal issues. I know the diversity of this team is a part of our professional success and I hope it also has led to personal growth for all of us as much as myself. I honestly don’t know how I became so fortunate to cross paths with all these wonderful individuals but needless to say, I am blessed. I couldn’t ask for a more solid group to call my colleagues and friends. In the past months, we’ve discussed switching gears and reinventing ourselves and this year, we’re ready for game time. The addition of a few key people will definitely elevate the magazine to a higher plane and we can’t wait to see it happen. Most of all, we thank you, our dear readers, for your continued support and joining us for each new issue as it is unveiled. Cheers to 2015!

Special shout out to our Director of Photography Vincent Gotti who's been hugely responsible for the success of GEV magazine and for what it has evolved into. He's the magic behind most of the images and the direction we've taken but most importantly because he values & understands the true meaning of friendship.

Connect with me! kaye@gevmag.com

Follow me on twitter.com/Cloutwoman Be a fan at facebook.com/GEVMagazine Follow the magazine at twitter.com/GEVMagazine Join us at instagram.com/GEVMagazine Photography by Rey Del Fierro Special thank you to Amelia and Dalia Ceja for hosting the team’s winter get-together and opening up their beautiful wine country casa to the GEV Family. You can check out their winery at www.cejavineyards.com

chef en glam

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Cure For The Winter Blues

Ignites your appetite for Italian Cuisine By Kathryn Holland Besser Photography by Tubay Yabut

chef en glam

qually comfortable in the kitchen, on land, at sea or up a mountain, Chef Benjamin Balesteri is always looking toward his next adventure. Sometimes, it’s to be found on the back of a boat waiting to catch dinner. Other times, it’s giving back to the community by modeling in a charity fashion show (he’s quite dapper in Italian cashmere, we think). But you’ll often find him speeding down Mt. Tamalpais on his mountain bike or extreme boarding (wake or snow) depending upon the season. When you’re the Executive Chef at a highly popular restaurant and spend a lot of time behind a hot stove, work-life balance becomes very important. Chef Balesteri goes deep sea fishing as often as his schedule allows, frequently joining Southern California boat charters to catch Albacore and Yellowfin tuna off the coast of San Diego (he once caught an impressive 40-pound Bluefin). He is deeply passionate about any and all varieties of seafood including wild salmon, the aforementioned tuna varieties, halibut, Dungeness crab, and Monterey Bay squid but his particular favorite is spot prawns. According to Issue 14

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the chef, spot prawns are especially sweet and buttery. He likes to serve them crudo (raw, Italian style) with a bit of sea salt and lemon, then deep fry the heads. When we ask about his favorite method of preparing seafood, he shares that he eats a lot of fish; but, as he succinctly puts it, “mostly raw”. Being near the ocean in Sausalito, California greatly influences what is offered at Poggio Trattoria. Under the direction of Proprietor Larry Mindel, the restaurant serves classic Northern Italian trattoria fare in a cozy, clubby setting. A delectable array of seafood antipasti , primi and secondi selections are omnipresent on the seasonally-oriented menu which also features house-made charcuterie, premium steaks, chicken, pizza and panini. The dailychanging offerings include organic vegetables and herbs grown on the property as well as the freshest local ingredients sourced by chef and staff. Everyone is extraordinarily friendly and welcoming; we note a large of number of regular clientele, happily ensconced in oversize booths,

warmly greeting Chef Balesteri as we pass by. Before settling in to an amazing cornucopia of dishes from the kitchen, we take a little time to get to know our new acquaintance. Born in Monterey and raised in Salinas Valley, Chef Balesteri is as well versed in land pursuits as in bodies of water. He grew up among row crop farmers on his Swiss mother’s side (interspersed with fishing trips in Monterey Bay with his Sicilian father) and truly appreciates Poggio’s on-site garden in order to select vegetables and herbs at their peak of freshness. His focus is always on bringing out the best in each ingredient rather than unnecessarily manipulating what nature is offering. Long accustomed to eating well, Chef Balesteri began working in restaurants at an early age, eventually enrolling at San Francisco's California Culinary Academy. He spent time in Italy, cooking in San Gimignano and Salò (near Lago di Garda)

benjamin balesteri

The holidays are big at Poggio and as one of Sausalito’s most romantic restaurants, Valentine’s is no exception. So in the rare case that I am able to be home and relax, I’d want something simple. A grilled rib eye served with black trumpet mushrooms and green garlic with a nice bottle of wine.

LORO PIANA Dream Weave Burgundy and Black Twill Super 120's Wool Coat $1,295 Burgundy Silk Pocket Square $40 Available at Gene Hiller Menswear 729 Bridgeway, Sausalito, CA 94965 (415) 332-3636 www.genehiller.com

chef en glam and developing a deep appreciation for seasonal cooking, artisan meats and cheeses and fine Italian wines. He originally worked at Poggio as a sous chef but in 2010 felt New York City beckoning and became the opening sous chef at Lincoln, working under Chef Jonathan Benno (formerly of Per Se). California's quality of life was never far from his mind, however, and in early 2012, Balesteri returned to Poggio and worked side-by-side with former chef Peter McKnee before taking over the top spot a year later. With two years at the helm under his belt, it appears he is hitting his stride. Without a doubt, 2015 looks to be a stellar year for Poggio. On a typical weeknight, the restaurant serves about 175 covers, which then rises to 250-300 on weekends. In the summer, Sausalito’s mild weather draws both locals and tourists and the restaurant juggles an average of 350-400 covers a night. In addition, Poggio just opened a huge banquet space upstairs and the staff is already in the planning stages for al fresco barbeques featuring whole pigs and panoramic views of Tiburon and San Francisco.

TASTING NOTES

ave after wave of plates seem to magically appear as Chef Balesteri demonstrates his command of “modern classic” Italian dishes. We are interested in sampling as much as possible so ask to stick mainly with antipasti and primi offerings. First up is a delicate shellfish roe capellini with Dungeness crab, fines herbs and lemon butter. The succulent crab is bursting with a lively, clean sweetness that is balanced by the natural saltiness of the shellfish roe flavoring the delicate pasta strands. Paired with a crisp Vermentino, it is the perfect start to a culinary tour of Northern Italy. Next, we sample another pasta dish: fregola with mussels, manila clams, bay scallops, head-on prawns and red mullet bottarga. The fregola pearls are cooked almost like a risotto so that the pasta retains a tender bite. The dish is inspired by Chef Balesteri’s August trip to Sardinia (he also visited Rome, Sorrento and Positano). While there, he was fascinated by the 140-year old carignane grapes at Piede Franco Winery in Calasetta that grow entirely in the oceanside sand – literally, the shoots go down into the sediment and then come back up out of the ground. Calasetta, an Issue 14

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ancient town on the island of Sant'Antioco, is connected to Sardinia via an ancient bridge. We are definitely adding it to our bucket list! We then switch to a bottle of 2013 Vermentino de Sardegna from Naeli that allows us to briefly imagine the food/wine pairings he might have experienced. The third offering is vitello tonnato perfection. A classic Piemonte pairing of poached veal slices topped with a tuna-based mayonnaise, Chef Balesteri adds crispy, sautéed capers and a bit of lemon to provide a crunchy-salty-acidic counterpoint to the smooth creaminess of the dish. The veal is tender and delicate and the tuna mayo is highly addicting. At this point, we cannot get enough of the wonderfully aromatic Naeli Vermentino so we keep drinking it as we go. The fourth dish is stellar as well: seared dayboat scallops, sunchoke puree, hedgehog mushrooms and gently candied kumquats. The flavors are bright and distinctive and the moist, perfectly seared scallops are artfully gorgeous. The bright and beautiful plating of the dish has us scrambling for our iPhone cameras. Next arrives (for us) the dish of the day. Sformatino, a simple, to-die-for cauliflower custard with hedgehog mushrooms and shaved parmiggiano-reggiano. We agree that next time we’ll just order this antipasto and some Vermentino and take a virtual trip to Lombardy or Piemonte. It encapsulates an Italian respect for fresh ingredients plus a mastery of technique in every deliciously creamy bite. Heaven.

As if that wasn’t enough, Chef Balesteri then dazzles us with an authentic pizza Margherita and a beautiful braised chicken thigh that we are too full to do more than taste. Luckily, our photographer has a bigger appetite than we do. It’s late as we gather our belongings and exchange warm goodbyes with the chef and staff. Reluctantly, we head out into the grey January afternoon but are blissfully unaware of the change in temperature, so warm are our heads and hearts. We would be remiss in not teasing what’s next for our handsome bachelor chef. Romance is in the air at Poggio’s upcoming winemaker dinner on Valentine’s Day. Don’t miss Sardinian wines and sumptuous desserts such as chocolate budino with bufala mozzarella gelato or chocolate mousse with Marciano cherries. Won’t you join us?

Visit them! 777 Bridgeway, Sausalito, CA 94965 (415) 332-7771 www.poggiotrattoria.com

benjamin balesteri

Get to know Chef Ben Balesteri

What is your primary philosophy about food and cooking? I like to take food in its natural state and showcase each ingredient for what it is. I believe strongly in using what is in season and fresh. I try to utilize what is available at the market to inspire me to create a dish. Growing up, did you always want to be a chef? I showcased a palette at a young age and grew up loving food. I come from a big family who always cooked together; it is what brought us together. We fished and foraged for local in-season ingredients, so it has always been a part of my everyday life. What's the best piece of career advice you've ever received, and from whom?

Photos courtesy of Poggio Trattoria

QUICK 10 Q&A Indoors or outdoors? Outdoors

My grandfather always told me to be happy and do what you love. I truly love to cook, it’s important for me to be passionate about what I do every day. Can you give a few examples of classic Italian dishes on Poggio's menu and describe how you’ve elevated or modernized them?

Jeans or khakis? Jeans Sweater or sweatshirt? Outside: sweater | Inside: sweatshirt Tuxedo or suit? Tuxedo (Italian, from Gene Hiller) Coffee preference? Espresso (any time before 3pm) Favorite dessert? Zabaglione Favorite varietal? Cabernet Franc Favorite camping spot? Big Sur Found in his picnic basket? Oysters, foie gras, champagne Best travel experience?

Tripe is a classic Italian dish from Tuscany that is typically served simply braised with stock and tomato then finished in the oven. We add a housemade chorizo made with smoked paprika, sherry vinegar, and chili as well as chickpeas to add more depth to the dish. The capellini (recipe included) is the perfect example of an elevated classic. To enhance the accompanying Dungeness crab, we add a few teaspoons of shellfish roe which gives it both color and a delicate briny flavor. Finished with lemon butter, and fines herbes, it is the perfect seafood pasta.

We serve our leg of lamb spit roasted whereas in Italy you would usually find it oven roasted or al forno. We like to utilize the spit to add additional char and flavor to the meat. We then char the eggplant and blend it down to a creamy purée then serve everything with artichokes, fingerling potatoes, and salsa verde. It is a great example of reinterpreting traditional Italian flavors and composing them differently. What current culinary trends do you feel are more than just a fad? Now that foie gras is legal again in California, a lot of chefs are jumping to use the luxury ingredient. However for a new pasta I’m working on, I was interested in featuring foie gras for the flavor profile. The francobolli, a filled pasta similar to a ravioli is filled with braised short rib and finished with a foie gras cream sauce then served with shaved black truffles. The trend of using the whole animal that cropped up a few years ago definitely isn’t a fad in our restaurant. We always utilize every aspect of the animal if possible – we frequently feature a trotter cake that utilize the pig’s feet, ears, and head meat served with pickled vegetables and beluga lentils. What's your best tip for a home cook when trying to recreate a Poggio dish? Not overthinking, simplicity is always best. At Poggio we always try to do things as simply as possible. For example, for the Capesante don’t overcook the scallops. If you have beautiful scallops available to you, serve them just seared medium rare.

Any travel (28 countries and counting!)

red carpet recipes

Cauliflower Sformatino from Poggio Trattoria

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benjamin balesteri

For The Sformatino  2 tablespoons butter  4 tablespoons all-purpose flour  1 cup whole milk  1 ½ cups chopped cauliflower  1/2 cup grated parmigiano cheese  Pinch of salt  1 cup heavy cream  2 egg yolks  1 egg  Pinch of salt and sugar  Butter for baking dishes, as needed

method  Preheat the oven to 275˚F.  Melt butter in a thick-bottom pot. Add flour to make

the roux. Add the milk and stir.  Add cauliflower, season with a pinch of salt.  Using a rubber spatula, make sure the mixture

doesn’t stick to the bottom.  Add cream and continue to cook until the mixture is

thick and the cauliflower is tender.  Remove from heat and carefully temper eggs into the

For The Sauce  2 cups cleaned chanterelle mushrooms  1 teaspoon chopped garlic  1 teaspoon chopped shallots  2 sprigs thyme  1 tablespoon butter  1/8 cup white wine  1 cup arugula  1/4 cup shaved parmigiano reggiano

cream and cauliflower mixture.  Puree the mixture in a blender until smooth. Taste for

salt and sweetness. You may need to add a pinch of sugar for the cauliflower flavor to really shine.  Butter the inside of four 4-ounce baking dishes. Di-

vide warm sformatino batter into the 4 baking dishes. Sformatino batter may be refrigerated at this point for 2 -3 days and then cooked.  Bake for 1 hour or until done. When done, they will

appear set up, with no jiggle in the center. It is important to cook them slowly in order to prevent them from rising and falling. If refrigerated first, the sformatino will take a little longer to cook.  Bring medium saute pan up to high heat. Add olive oil

caramelize mushrooms until golden brown. Add butter, shallots, garlic and thyme. Stir and cook about 1 minute then deglaze with white wine.  Place hot sformatino on plate and mushrooms on the

side. Then garnish with arugula, shaved parmigiano reggiano, extra virgin olive oil and sea salt. Serves 4

red carpet recipes

Chef Balesteri’s Seared Day Boat Scallops with sunchoke puree, toasted almonds, pancetta, watercress and sherry vinaigrette

ingredients  12 ea Diver or day boat scallops  2 cups sunchokes  1 cup milk  1 cup cream  1/2 cup pancetta  2 cups watercress  1/4 cup whole almonds  1/4 cup sherry vinegar  3/4 cup olive oil  1 Tbs diced shallot

method  Peel sunchokes with a potato

peeler. Place cream, milk and sunchokes in a sauce pot. Cook on medium heat until tender. Remove from liquid, place in food processer and puree until smooth. Season with salt. Set aside. Issue 14

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 Dice pancetta into ¼ inch

 Season scallops with salt.

pieces then place in a saucepot on medium heat. Cook until crispy for about 5 minutes. Drain fat and set aside.

Heat sauté pan to medium to high heat then place scallops in the pan and caramelize to golden brown about 1-2 minutes on one side then flip and cook 1 more minute on the second side.

 Toast almonds in 350 de-

gree oven for about 5 minutes until golden brown. Let them cool then rough chop and set aside.  Take the diced shallots and

place them in a bowl with sherry vinegar. Drizzle olive oil while slowly whisking in the bowl to emulsify. Season with salt and pepper.

 To assemble, spread sun-

choke puree on plate, place scallops on top of sunchoke puree. Garnish with crispy pancetta, miners lettuce and toasted almonds. Drizzle sherry vinaigrette over the top.

Serves 4

benjamin balesteri

Chef Balesteri’s Capellini Pasta with Shellfish Roe Dungeness Crab, Fines Herbs, Lemon Butter From Executive Chef Benjamin Balesteri

For The Pasta  14 ounces (200 grams) Caputo pasta flour  3 large eggs  2 tablespoons lobster (shellfish) roe  1/2 teaspoon salt

For The Sauce  1/4 cup chopped shallots  1 tablespoon chopped garlic  1/2cup white wine  3 Meyer lemons zested then juiced  1 pound cubed butter  1/2 cup chopped chervil, tarragon and chives

method  Place flour on table and make a well.

Then add eggs, salt, and roe. Stir with a fork until mixture comes together then begin kneading the dough by hand about 8-10 minutes until it becomes smooth. Add more flour if the dough is wet or a few drops of water if the dough is to dry. Let dough rest 15 minutes then roll out into desired pasta shape.  Sauté the garlic and shallot with olive oil

on medium heat just until translucent. Add white wine and Meyer lemon juice, reduce by half. Whisk in cubed butter. Cook pasta toss with sauce and olive oil. Garnish with herbs and Meyer lemon zest.

Serves 4

cover feature

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Launce photography by vincent gotti creative director | fashion stylist mario benton lighting director: scott nobles model: khloe andria elkins courtesy of www.nousmodels.com hair: sheila vergara mua: denise gaston 21

cover feature opening page fur coat adore

hat mario b

sunglasses mario b

pants michael kors

boots stuart weitzman

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vâ&#x20AC;&#x2122;launce this page top mario b

coat adore

pants may & maya

boots stuart weitzman

bag audrey b

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dress tasia revel

shoes jeffrey campbell

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vâ&#x20AC;&#x2122;launce dress adele simpson

coat blanc noir

shoes steve madden

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white fur vest adore

top garcia ny

pants garcia ny

boots christian dior

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necklace aubrey b

top forever 21

skirt aubrey b

shoes bebe

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cover feature gown tiland designs

coat divided

shoes steve madden

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vâ&#x20AC;&#x2122;launce necklace | bracelet audrey b

top audrey b

coat orange creek

shorts audrey b

fur boots regina

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gown adore couture

bolero jacket adore couture

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vâ&#x20AC;&#x2122;launce vintage coat lilli ann

diamond bracelet audrey b

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cover feature top coat layefe

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FOOD meets FASHION

SANTANAROW.COM 377 Santana Row, San Jose, CA 95128 At The Corner of Stevens Creek and Winchester Boulevards | Concierge 408.551.4611

designer spotlight

Dina

Bar-El Hollywoodâ&#x20AC;&#x2122;s

Red Carpet Trailblazer

photography by vincent gotti creative director | interview by allison cartagena Issue 14

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designer spotlight

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About Dina Bar-El

ina Bar-El was born in Germany and came to the United States at the age of 18. For over three decades, Dina has catered to women with a discerning taste for quality and an eye for fashion. Dina has skillfully worked in leather, knits and sportswear and quickly grew her talents into a multi-million dollar enterprise. As a former model, this multi-faceted designer understands how to design clothing that flatters and accentuates a woman’s curves. Thirteen years ago, Dina was inspired to exclusively create cocktail dresses and eveningwear in loving memory of her daughter, Orna, whose spirit lives on in every DINA BAR-EL design. Her signature silhouette is sexy, elegant and sophisticated. Manufactured entirely in the United States and crafted from the finest materials, the DINA BAR-EL collection provides support for the country that gave her so much. Dina never underestimates the importance and international appeal of “Made in the US.” Dina’s shift in focus was validated in 2003 when Kate Hudson famously wore a yellow DINA BAR-EL gown in “How To Lose a Guy in 10 Days,” which catapulted her to a new level of success. Over the last three years, Dina astutely weathered the economic climate by selling internationally, while continuing to grow a following of celebrities and stylists worldwide. Dina has dressed some of Hollywood's most famous faces and been featured in numerous TV shows and ad campaigns. Foreseeing an economic rebound, DINA BAR-EL is optimistically positioned to re-launch sales in the US. From sensual chic cocktail dresses to romantic flowing silk confections, Dina’s eponymous collection is infused with the decadence of Hollywood glamour. With a devoted client base and a strong celebrity presence, DINA BAR-EL’s superior craftsmanship and competitive price point make for truly affordable luxury.

Visit her website at www.dinabarel.com

GEV: Where does your artistic influence come from and when did you start designing? Dina: Since I was 10 years old I knew I wanted to be a designer and “officially” I started to make that dream come true in 1975. The glamour of Hollywood has always had an influence on my artistic expression in design along with the modern approach of styling. GEV: What is your strongest attribute as a designer that has lead to your success? Dina: I believe my passion to the details and how I approach my designing process has lead me down the path of success. I also believe my relationships I’ve created within my community has opened opportunities for me. GEV: Is that how you got the opportunity to have your gown be worn by Kate Hudson for the film poster of How to Lose a Guy in 10 Days? Dina: Yes! During one of my morning hikes I met one of my neighbors who is a very well known movie producer. He asked for a special gown and that’s how I got involved and the rest is history! GEV: What do you foresee will be the hottest trends for the Winter/Spring 2014/15? Dina: Currently, we are seeing a lot of designs with cutouts which reveals that sexy in coming back. Rich materials in black, white and grey are making an impact for the winter trend. Floral prints in bright colors, pastels and ombre finishes will make strong statements for this upcoming spring. GEV: When you are not designing what are your other passions? Dina: I love to cook especially during the holidays and when I’m not eating my own cooking, I can eat sushi all year round!. When I do go out to eat, I enjoy dining at Mastro’s ,Il Pastaio and Spago’s in Beverly Hills. GEV: For upcoming aspiring designers, what advice would you share with them to get their work recognized? Dina: Since I’ve always known I wanted to be a designer, I would tell them that perseverance and confidence is the key to making your dreams a reality. Be persistent and believe in your passion.

designer spotlight

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dina bar-el

designer spotlight

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dina bar-el

designer spotlight

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dina bar-el

designer spotlight

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dina bar-el

designer spotlight

Models: Kaylen Meunier, TraeLee Costello and Gabriela Granzer ; Courtesy of MyElite Model Management Fashion Designer: Dina Bar-el (www.dinabarel.com) Hair: Alisher Akhunzhanov MUA: Ozzie Mendoza & Mira Tal-hershkovitz Creative Director and Fashion Stylist: Allison Cartagena Executive Producer: Aaron Madariaga BTS Photographer: Gerard Juntilla

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feature story

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FOIE and

LOATHING in CALIFORNIA

Ken Frank

on the War of Attrition over Foie Gras

by Kaye Cloutman photography by Tubay Yabut 49

feature story

ith the ban of foie gras overturned in California, Michelin-starred La Toque restaurant in Napa put Foie Gras back on the menu on January 7, 2015. Chef Ken Frank is a long-time supporter of Foie Gras. In July 2014, during the midst of the Foie Gras ban, Frank produced a complimentary all-foie multicourse lunch for 50 guests. Frank was joined in the kitchen by chefs Victor Scargle of Lucy Restaurant & Bar in Yountville, Douglas Keane of the Healdsburg Bar & Grill, David Bazirgan of Dirty Habit in San Francisco, Mark Dommen of One Market in San Francisco, and Patrick Mulvaney of Mulvaneyâ&#x20AC;&#x2122;s B&L in Sacramento. Frank is also a member of C.H.E.F.S, the Coalition for Humane and Ethical Farming Standards who oppose California's ban on the production and sale of products from farmed ducks and geese and support standards for ethical treatment of animals and humane farming practices.

READ THE ARTICLE OUR COVERAGE ON THE STATE OF AMERICAN FOIE GRAS

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ken frank

feature story

AN UNFOIEGETABLE CONVERSATION WITH CHEF KEN FRANK Tell us about the emotions and initial thoughts going through your mind moments before you found out about the lifting of the Ban of Foie Gras in California?

KF: The ban had been a thorn in my side for a long time. I have always thought it was deeply unfair. It was more about the activists getting lucky and finding a legislator in John Burton who was desperate to get something passed as his ”legacy” with no regards to the facts. The family whose business he destroyed is friends of mine and wonderful people. The law barely made it through the Senate, but only with his bullying and shady deal making. I have long predicted it would fail, though it certainly took longer than I thought it would. As I now know, this is about politics, not reason. I can live without Foie Gras – there are plenty of other delicious ingredients to work with. What I cannot abide, is to allow a small very well organized but misguided group of activists to dictate what the rest of us should do, based on their deeply flawed propaganda. We had a long conference call with the legal team a few days before so I knew we would have a ruling in the case soon, and that the judge was taking much longer than usual, a sign that he was being careful to get it right. We all felt we had a strong case, but we had no indication how the judge was leaning as he had ruled against us on an earlier issue. I remember exactly what I was doing when I got the call. It was 11:49 AM and I was in a meeting with my phone on vibrate. I saw a call incoming from Michael Tenenbaum, our attorney. I discreetly answered the phone to tell him that I was in a meeting and couldn’t talk right now. He said “Shut up Ken, we just won.” Needless to say the meeting was over and I took the call. Next call was to Paolo at the Chronicle and then to the farm in New York, both to congratulate them Issue 14

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and get an order in for next day delivery. It was a huge relief to get the win. The elation is hard to describe – it was a great high. I always knew we would prevail but it felt really good to get a little bit of hard won freedom back. Is there some imaginary middle ground where you are trying to elevate the standards in the food industry for the way meat and foul are raised and slaughtered while at the same time trying to be respectful of Vegans and their attitudes towards the rest of the meat-eating public?

KF: I respect everyone’s right to choose what they wish to eat. We offer a vegetable tasting menu every night and we cook for vegans frequently, too. I am also an absolutist for freedom of speech. Everyone is welcome to their opinion. Chefs are a tremendous force for good in the food world. No one cares more about the quality of ingredients than we do. Prominent chefs have been at the forefront of most of the good things that has been going on with food in America for the last 40 years. From the proliferation of farmers markets, to demanding sustainable practices and organic products, supporting small local artisanal farms to free range chicken and pasture raised eggs, chefs have been out in front every time. Northern California is ground zero for a lot of this. At La Toque, we source animal proteins from many small local farms that take great care of their animals. For example, we are the single biggest customer for Taramasso Ranch pasture raised eggs in Carneros. We also take great pride in finding delicious ways to use every possible part of an animal to eliminate waste, out of respect for them.

It seems that many Vegans are practicing what I would call a form of "Meat Shaming" where, in the pursuit of their cause they try to shame the meateating public into feeling guilty about their eating habits. Are there moderates in the Vegan community who realize they will never get all of mankind to stop eating meat? And how do you negotiate with those folks while at the same time work to elevate the standards of the Industry supplying us carnivores?

KF: First of all, the radical anti-meat crowd chose Foie Gras as an easy target. It’s elitist; most people don’t know or care what it is. It’s easy to spin Foie Gras as greedy rich people food. Foie Gras producers are a drop in the bucket of the food chain without the resources of the beef, pork and poultry producers who are very well funded and ready to fight. I think meat shaming is counterproductive. Let’s face it, most people want to eat meat and many of them would support improvements in the food chain. But as long as the activists push such a sensationalist agenda, they’re just turning people off who might otherwise be willing to listen to a more reasoned debate. They are shouting so hard that they aren’t even in the same room as the rest of us. There is a lot of middle ground where much could be accomplished but we at least need to all be in the same room. The challenge is that anti-meat activists often rely on a dishonest argument. They take a picture of one sick or injured animal and portray it as the standard when in fact it is the exception. That is deceptive at best and flat out lying at worst. This paints them into a corner so far removed from reality that it’s hard to find a way out for them to a

place where we could actually achieve something. They are so busy hating on me for being an abuser and torturer that they don’t see the issues where I and other chefs might actually be their allies. How has all the controversy surrounding the Foie Gras issue affected your day-to-day life and your family?

KF: The amount of hateful email and voice messages we get is impressive. Most of it is quite juvenile and in the most recent go around, a lot of it has been homophobic, which is hard to understand. On the bright side, recently there has been a big increase in the number of supportive letters we’re getting and that’s encouraging. Unfortunately some of it is downright deranged, wishing awful ways for me to die or for everyone in the restaurant to “burn to a crisp.” We catalog every piece of hate mail and save the voice messages. We have a few favorites that we play for laughs sometimes. A lot of these sicker messages come in at 4 AM on the reservation line when the callers have clearly been up drinking way too long. I have a great loyal staff who are pretty used to it and fully on board with what we stand for here. My lead hostess is a big game hunter and a great shot. She’s pretty unfazed when some wacko calls up and tells her to “quit or she’ll have blood on her hands.” I have an FBI agent on speed dial who is part of the animal activist domestic terrorism detail. There is a small but dedicated group of activists who are dangerous and I keep an eye on my back. The legal costs to defend against these harassing lawsuits are enormous. I won the first suit and they had to reimburse all of my legal fees but the

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animal rights crowd is well funded and determined to harass me to the bitter end over my advocacy for responsible Foie Gras production. What's the next big issue for you? After the dust settles on the Foie Gras issue, is there another looming crisis or topic that you'd like to advocate for?

KF: Where do I start? Successfully feeding a growing planet is a huge challenge and it’s incredibly complex. There is no magic bullet. We have to tackle lots of issues together. We can’t do it without large scale agriculture but we’re facing serious problems with factory farming. There are animal welfare concerns to address and an over reliance on antibiotics that we know is detrimental to the planet and human health. We have to find a way to harness the potential energy in the huge amount of waste that is generated. And that’s just on land. We have taken the ocean for granted way too long, sustainable fishery practices and responsible aqua farming have to become a priority. The over reliance on soy/corn/wheat and all of the “processed” convenience food in the American diet has got to change. We’ve become fat and lazy. We eat too much meat, and too much of it is poor quality. Good food is expensive, responsible protein is going to have to cost more, and we’re going to have to eat less of it and include much more plant based food in our diet. We need to start now with much improved school nutrition and food education. It is also time to have a sensible science based discussion of GMO’s instead of the hysterical opposition that is holding back some important opportunities. There is a lot to do, Foie Gras is not the problem.

ON A SIDE NOTE La Toque restaurant, located within The Westin Verasa Napa, is pleased to announce the arrival of 20 lbs. of black truffles sourced from the Marche region in Umbria. La Toque’s Executive Chef and Owner Ken Frank, recently introduced its 33rd Annual Black Truffle tasting menu featuring fresh black winter truffles in every course. Ken is very passionate about truffles. In fact, he recently returned from Alba, Italy as he was invited to participate in this year’s 84th Annual Fiera Internazionale Tartufo Bianco D’ Alba. He also participated in the recently concluded Napa Truffle Festival with the Truffles & Wine Dinner at La Toque. The elusive nature of the truffle and its rich, earthy flavor profile has intrigued the culinary world through the ages. While there are hundreds of species of truffles, the truffles of Umbria are among the rarest. Book your truffle dinner reservations now.

Visit them! The Westin Verasa Napa, 1314 McKinstry Street, Napa, CA 94559 | 707.257.5157 www.latoque.com

fashion forward

beautĂŠ intemporelle photography by erich caparas designer | stylist lina texeira models: bianca persechino and paulina decker muah: lucrecia suarez

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fashion forward

The Tiffany Gown She is the ultimate vision of timeless beauty. Her once basic black dress now transformed into a one-of-a -kind evening gown. She emanates an aura of fragility echoed only by the delicate layers of tissue paper adorning the gown. Gem encrusted paper flowers were added to the bodice. Her tiny waist, cinched by striped strip of tissue. This Classic look is completed with a dramatic black â&#x20AC;&#x153;chapeauâ&#x20AC;? adorned with a large polka dot tissue bow. She is ready for her close up!

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beaute intemporelle

fashion forward The Phoenix Gown She stands regal and elegant. Behind that flawless appearance is a gown previously worn and damaged by an unfortunate mishap with red punch. Despite many attempts, the dress could not be saved. Or could it? The love for the gown gave her inspiration. Green and Blue Damask tissue napkins were strategically folded and added to the bodice. Many feet of fringed yarn wrapped her waist. Tiny little spots of punch stains covered with multi colored crystals. A train of folded napkins became her new train. A round disk fascinator with added napkin folded fan completed her regal reflection. Proud and royal she stands, in her Phoenix Gown.

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beaute intemporelle

fashion forward The Elastic Dress She is poised and mysterious, the picture of restraint. She holds back a secret smile. The once tired gown is now transformed into a garment with texture and a sense of humor. The black bodice has 80 feet of woven tiny elastics in a herringbone pattern. Her lovely face is framed with a carefully restored vintage netted beret with added elastic trim. She looks simply captivating.

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beaute intemporelle

fashion forward

The Blush Gown This blushing beauty is a vision in shades of apricot. What was once a rather drab nightgown, is now a sultry and glamorous evening gown. Her graceful shoulders are adorned with repurposed feathers and pearls from a table centerpiece. Added vintage estate jewels add old time glamor. A dismantled floral arrangement is now an elegant headpiece. She exudes luminance and presence.

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beaute intemporelle

fashion forward The Silver Fox Gown She is sleek and sophisticated! Her silhouette perfect, in the repurposed vintage gown. With a few minor changes, the pretty slip dress is now a show stopper. The delicate slope of her back now adorned with a feather piece made from repurposed masquerade masks. Vintage crystals, jewelry and beads were carefully sewn to the delicate fabric. A round netted disk topped with remnants of a vintage boa slopes over her lovely face. She personifies timeless glamor.

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beaute intemporelle

living well

awakening the goddess

by dr. katerina rozakis trani Ph.D., LCSW, DAPA, BCIM

photography by vincent gotti lighting director scott nobles model DiAna courtesy of myelite model management hair sheila vergara mua ozzie mendoza fashion sylist pao nissen gown designed by sue wong

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living well

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The Living Reincarnation We are living in a fast paced, super techno era with media exposing us to the wonders of the world but also to devastation that we once could not see.

As the mind, body and soul separated, an increase in depression, anxiety and anger occurred. Along with added stress came premature aging. There is no wonder we are all searching, but, for what?

One This rapid "rushing" shift has increased stress levels and decreased time for pondering and self care. With the rise of chaos and noise we have seen a rise in illness. Medical advances are keeping people alive with a realization that lifestyles need to change. These changes are a second chance at life and come in the form of a living reincarnation. This reincarnation is an opportunity to shift our habits while we are still alive and the rebirth of the true self.

Once Upon a Time There once was a time when we roamed the earth as goddesses. No hustle or bustle. These goddesses roamed as one. They held hands freely and united in a circle with joy, dance and support of each other. They told stories, they grieved together while gaining strength from each other. They didn't question what Mind, Body or Soul was as they felt it deep in their hearts knowing that these three elements were inseparable. They listened to the messages their bodies were sending them. Naturally being in the moment with experiences, relying on inner guidance, the earth and the supportive circle to prosper, heal themselves and care for others.

Mind Body and Soul With modern science came psychiatry. A study of the brain, it's thoughts, emotions and behaviors. The medical community gently decapitated the head from the body. Two professions formed to treat an individual. Dissecting the mind from the body also separated the heart from the mind. It's no surprise that intuition dissolved and people began to rely more on external factors and losing trust within. They began to learn that if they had a problem they needed to medicate it or cut it out. Less attention was placed on the cause of the problem. To add to this dissection the soul became a supernatural or paranormal phenomena. Science is teaching us that if we can not see, hear, touch or smell it, then it did not exist.

Many women reached a point of losing self trust as they lost the ability to use their own intuition. If trust would equal love then it is no surprise that inner love had been lost as well. The search for self is learning to love ourselves which leads to self trust. But how can this be achieved when we are not whole or feel empty? As part of this living reincarnation we can see an uprise and thirst for learning more about the mind, body and soul connection. Interests in integrative care, which is a practice utilizing the best of what the east and west has to offer, is on the rise.

She trusts the light inside her knowing it is the shimmering glue of endless love that strongly bonds, safely, to receive and give equally. Our subconscious is wanting to return home. Even though modernization dissected us, unity was always here, within us and all around us. It was lost and now being found. We are connected within ourselves, amongst ourselves and the entire universe.

The Goddess Awakens The goddess is awakening and the power that she brings is in full force. A shift is occurring. Women's roles are changing at home, the workforce and the community. More females are in positions that had been dominated by men such as CEOs, entrepreneurs, lawyers, politicians, doctors, etc..

Women are gathering once again. They are advocating for themselves, increasing self care, not frightened to show their feminine, driven, standing strong and challenging their fears. Many women in their 50's and post retirement years are giving back, involved in community and charitable organizations. Grassroots organizations around the world, run by women, are growing roots. These women are influencing our daughters and paving the road for continued freedom of self expression.

Who is the Goddess? The goddess lives within us. She had been suppressed, dominated and buried in deep slumber. Silenced and loosing trust in her true abilities. She became restricted from her pure essence to roam freely with her hair flowing and her skin showing. During different eras she was confined indoors, covered, unable to vote and denied her sensual exposure unless it was for the purpose of pleasing others. In some countries the practice of Female Genitalia Mutilation (FGM) was a ritual and here in the United States there was a time during the Salem witch trials where young girls were tortured and burned to death. We can see in history women who's goddess traits could not be silenced or put to rest. These women made sacrifices and stood up and out for us all. Take for example Mother Theresa, Rosa Parks, Mary Wollstonecraft, Margaret Fuller, Coco Chanel, Audrey Hepburn and Oprah Winfrey. These are examples of the many who served as mentors to begin this movement. A movement where the goddess is awakening and finally spreading her wings.

Ageless The goddess is ageless. She is not a slave to time or stereotypes. She sees beauty within her actions and all around her. Appeal resonates from within. She wears what makes her feel beautiful, relaxed, comfortable and happy. She does not dress to please others but to express creative spirit. She is not confined by society's definition of what is

living well

Being Mindful

age appropriate. She smiles from within and is confident with her choices. The goddess does not abandon her exercise with the passing of time. She keeps moving and does not set a timeline on when to retire or give up on what she loves to do. She adapts and stays current. Lavishing in relaxation, resting, eating whole foods she radiates vitality. She is not ashamed of her body as it changes with maturity or weight fluctuations. She loves all her curves and folds and knows how to please herself. The goddess is grateful and in the moment. This keeps her from looking back or anticipating anything negative in the future. Living in the moment she is timeless and fearless!

Role Model The goddess is a role model for other women and takes on mentors of all ages. With them she grows her circle of love which spreads like wild flowers. She teaches other women how to support each other during good times and bad times. As her circle grows so does her strength and ability to help others. She continues her education and lives with facts vs fear or anticipation. She is not intimidated or influenced by others' judgments or criticisms as she does not judge or criticize herself or others. She forgives others who judge her as she does not take things personally and does not own other's opinions. The goddess knows that her position of power can influence so she is aware of her actions and makes choices that come from within her oneness. As a role model she is the boss of her own thoughts, behaviors and body. She knows her strengths and challenges her weaknesses. She makes herself visible as she does not hide in the shadow of others but casts her light for others to see.

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FINDING YOUR GODDESS ARCHETYPE Finding your goddess archetype comes from knowing what you gravitate towards in life. What is your passion and what do you strive for? Choose a goddess from history. They exist in many cultures.

Artemis Are you an Artemis? The fearless hunter who roamed the forest and wilderness free to explore, run and enjoy life?

Athena Are you Athena? Goddess of counsel. Working on justice and protection. Not frightened to fight for what is right? Aphrodite How about Aphrodite the goddess of love and beauty. Loves all things around her and is the symbol of self care for all that is beautiful in the feminine from the inside out and outside in.

Hygeia What about Hygeia? Goddess of health. Are you conscious of your health and the health of others? Do you invest time in searching, working and advocating for good health? Demeter Are you Demeter? Goddess of farming, the harvest and fertility? Do you enjoy gardening, planting flowers, agriculture?

Sophia How about Sophia? Goddess of wisdom. Searching to learn, curious, righteous?

Two or more Are you a collection of two or more goddesses?

As we work on awakening our inner goddess then simultaneously our living reincarnation also occurs. This awakening is an awareness of our purpose and the road to a balanced life. It is the journey that brings women back to being whole and interconnected with love. Know that the mind, body and soul are one and listen to the messages the body and the universe are sending you. Begin trusting in yourself. Cut the negative cords of time so that anger is not fueling. It is time to forgive and move on without wanting revenge for what we can no longer control from the past. It is time to re-write our history from scratch as if it were the beginning of time. No resentments, only gratitude. This is true mindfulness and bliss.

The Love That Bonds Us Finding your goddess archetype requires self talk. Stand tall and calm knowing that she lives in us all. The beauty of ONE is that we all share in the same fabric of life. Once you identify your goddess archetype, ask her what to do in any situation and she will answer you in your internal dialogue. She is your true voice and only wants what is good for you. She knows the divine purpose of our existence and wants what is best for us and the universe. Her voice is purposeful, creative, mindful, driven, optimistic, loving and fearless. She knows there is no right and no wrong only trials and errors therefore she embarks in change and takes life risks that continue to strengthen her. She trusts the light inside her knowing it is the shimmering glue of endless love that strongly bonds, safely, to receive and give equally.

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 â&#x201E;˘ For recipes and to join our online community, go to californiaoliveranch.com

et voilà vin

WINEMAKER UNDER FORTY By Kathryn Holland Besser Photography by Tubay Yabut

eidi and Mark Krahling’s perennially popular San Anselmo restaurant, Insalata’s, offers delicious Mediterranean-inspired food and a one-of-a-kind approach to connecting food and wine lovers with purveyors. If you want to attend a winery dinner with an über personal touch, head to Insalatas for their monthly winemaker series. Not a one-time event you pray fits your schedule, the Insalata’s winemaker dinners are offered several times a week throughout each month in the series. Paired with a three-course menu complimenting and featuring the winemaker’s wines, you get the vintners themselves as your (almost) exclusive cohosts. Without question, it felt like we participated Steak Tartare in an elegant wine evening in the comfort of someone’s home so closely did it resemble a cozy dinner party. In 2015, the series theme is Winemakers Under Forty. Unlike a typical, crowded winery dinner where dozens of people are waiting for a brief chat with the vintner, Braised Chicken Insalata’s unique series Agrodulce allows a truly intimate experience with a winemaker. During our visit in midJanuary, we had the opportunity to enjoy considerable one-on-one time with Faith Armstrong of Farmers Jane Winery. Under the helm of Head Chef Taylor Carnes, we also enjoyed an amazing meal, engaging conversations with both the chef and CoChocolate Peanut Bavarian

Winemaker Faith Armstrong of Farmers Jane Winery Issue 14

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Manager, Beth Casey, as well as frequent visits to our table from Faith herself. Along with learning about Faith’s path from wine enthusiast to winemaker, we had ample time to exchange stories about Napa chic, food, wine, travel and the joys and challenges of being women in business who also happen to be raising families. Food, wine and fashion talk plus a winemaker’s undivided attention? It’s a GEV girl’s dream… just like starting her own winery. Born to American parents in Canada, Faith journeyed from harvesting grapes at Simi Winery in Healdsburg (where she first encountered her Farmers Jane partner, Angela Osborne) to studying viticulture at UC Davis to working as a winemaker at Napa’s Frank Family Vineyards to developing wines under her own label (Onward Wines, mostly Pinot Noirs from Anderson Valley) and eventually co-creating the Farmers Jane label. Along with these impressive feats, she is raising four children with her husband (also in the wine industry) and creating lovely and drinkable field blends with Angela. Angela Osborne traveled a complimentary path to the Farmers Jane partnership. Raised in New Zealand by her American father and New Zealand mother, Angela worked in a wine shop and later attended film school. After the mutual harvest at Simi, Angela moved to London to learn the art of selling wine and subsequently returned to the U.S. to pursue her passion for winemaking. In Ojai, Angela began her own label, A Tribute to Grace, focusing solely on Grenache. Under the Farmers Jane label, Angela and Faith source their grapes from Napa and are currently offering three 2013 vintages: a Field White, a Field Red and a Field Rosé. They focus much of their time and energy on achieving balance, not only in the blends of their signature wines, but in their approach to business and life itself. We found so much common ground in our conversations and suspect this does not often happen at ordinary winemaker dinners. After delving so deeply into our winemakers’ histories, we were ready for

winemaker under forty

the three-course meal and to taste the wines themselves. Napa Valley Cooking School trained and a creative master in the kitchen, Chef Carnes and his team captivated us from beginning to end with their delicious offerings. The first course, Steak Tartare (Turkish style, with house made spiced crackers) was simple, elegant and delightful. The beef was meltingly tender and had enough chili heat to make us reach for the Farmers Jane 2013 Field White (Suisun Valley, Napa). Featuring 37% old-vine Grenache Blanc, 37% Albariño, and 26% Verdelho, it was lightly sweet and refreshing.

“Paired with a three-course menu complimenting and featuring the winemaker’s wines, you get the vintners themselves as your (almost) exclusive cohosts.”

The main course was Braised Chicken Agrodulce (braised in Farmers Jane wine, of course!) beautifully presented with capers, honey and thyme over creamy polenta. It paired perfectly with the Farmers Jane 2013 Field Red (Napa) a blend of 78% Carignan and 22% Grenache. We were absolutely delighted when Chef Carnes swapped in a sexier dessert than was listed on the winemaker menu… a Chocolate Peanut Bavarian Oat crisp with caramel tuille and bittersweet chocolate sauce. After so many intense flavors during the first two courses, it was lovely to return to a satisfyingly sweet concoction that reminded us of a sophisticated candy combination. We plan to return for another winemaker dinner as soon as possible. The combination of excellent cuisine, a warm and inviting atmosphere plus one-on-one time with a vintner are too compelling to miss.

Visit them! 120 Sir Francis Drake Boulevard, San Anselmo, CA 94960 (415) 457-7700 Check out their upcoming Winemakers Under Forty for 2015 at www.insalatas.com

Insalata’s Restaurant Head Chef Taylor Carnes 139 73

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pago de los capellanes

PAGO DE LOS CAPELLANES RIBERA DEL DUERO BEYOND THE SENSES A PHOTOGRAPHIC TOUR BY VICENTE CORONA 139 75

et voilà vin

agos de los Capellanes, a wine paradise. A moving alegory of terroir, wine and family nestled deep in the heart of the Ribera del Duero, Spain. In the 14th century, a chaplainry existed in the village of Pedrosa de Duero. The inhabitants of the village donated small parcels of land to the chaplains in appreciation for the religious duties that they performed in the area. Over time, the chaplainry came to have a sizeable landholding. Some 500 years later, in 1855, the properties of the church and clergy were given over to the city council as part of the Ecclesiastical Confiscations of Mendizabal. Despite this, the inhabitants of Pedrosa continued to call the area “Pago de los Capellanes” in honour of the chaplains. The estate was home to vineyards. Vines Issue 14

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cultivated for generations. Today, these have grown to become one of the most prestigious wineries in the Ribera del Duero region, the Rodero Villa Winery. The fruit of their work: Pago de los Capellanes. The vineyards of Pago de los Capellanes only grow Tinto Fino or Tempranillo grapes, the variety indigenous to the Ribera del Duero region. Although the winery was initially founded with just a few select vines, we have expanded year after year with plantings of our best clones. The plants that show the best adaptation to the soil and climate are selected in the field for further plantings. This ensures ample variety of parcels in the vineyard. Each plot receives personalized care matching its unique features, so that we can harvest the best possible fruit.

Pago de los Capellanes limit their production, allowing them to conduct strict quality control on the product and carefully monitor each and every batch of wine we bottle. In the vineyards, they harvest 5.000 kg of grapes per hectare — well below the 7.000 kg allowed by the Regulatory Council of the Ribera del Duero region — to guarantee the highest quality in their base materials. Pago de los Capellanes is divided into 35 parcels, each of whose fruit is processed separately. In the months leading up to the harvest, we take samples from each parcel twice daily, once in the morning and once in the afternoon. They then use these samples to analyze the evolution of the grape clusters, pressing one hundred berries from each parcel and studying their degree of maturity. It is not until early October, when the grapes are at

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their finest, that we begin to harvest the fruit from the vines. The average daytime temperature at that time of year is 25ºC. At night, it falls to 5ºC. This contrast aids the maturation of the fruit and heightens the alcohol content, colour and tannins, while helping to maintain a well balanced acidity. The winemaking process takes place in a large underground chamber at the winery, with ceilings 33 feet (10 metres) above the floor. Here, their wines age in new French oak wine barrels (1 to 3 years) until they reach optimal maturity for blending or coupage. They have assembled a selection 22 types of French oak with different levels of air dryness (24 to 60 months) and toasting depending on the wood’s origins (Alier, Nevers, central

France) to assist in the aging process Their desire to save eight centuriesold walnut trees in the vineyards was decisive as to where to establish the winery. From the very beginning, they chose a design that drew attention to these pre-existing trees, creating a sort of patio around which to carry out the various operations of the winery. A continuous, fluid cloak of ivy covers the entire building, making it blend naturally into the surrounding landscape. The walnut trees, majestic in their age, further enhance the beauty of this space. The first phase was completed in 1996 and consists of a rectangular building on the west side of the walnut patio. It is where the grapes are first brought in after harvest and houses the fermentation tanks. Far

from being forgotten, the winemaking building was expanded several years later to accommodate the winery’s current production capacity. This means that the highly anticipated moment of bringing in and selecting the grapes always takes place in the same part of the winery, making it a point of reference for the start of the each season. Three years later, they began a large-scale expansion, both in terms of volume of production and in architecture at the winery. The first step in this new phase was the aging cellar. Set ten metres underground at the north side of the patio, it is where the wines are aged and matured in barrels. The structure of exposed concrete arches is so majestic that it virtually exudes

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the respect and tranquility inherent in the aging of wine. The second step was the shipping and bottling building on the east side of the patio. For this, we carried out an exercise in mimesis with the surrounding environment. The characteristic shape of the Cuesta Manvirgo, a mountain in the area, informed the trapezoidal lines of the new building.

patio above the aging cellar. Here is where we receive guests, begin tours and develop our relationships with others. It is a clear, open space that frames the spectacular views through the large pane windows and creates a fluid, friendly path. It is where we welcome everyone who comes to be a part of our history and the history of our wines.

In 2010, they rounded out the winery with the social building. Conceived as a sort of nexus between the various facilities, it stands pure and low on the north side of the

Pago de los Capellanes have a selection of five wines, each made with 100% Tempranillo grapes: Young Red, Crianza, Reserva and two parcel wines, our most special wines;

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Nogal and Picon. Each wine possesses its own distinctive structure and elegance. To the nose, they reveal hints of fruit and an exquisite bouquet. Persistent in the mouth, their texture is pleasant, velvety and full of nuances. They are wines with soul, wines that talk. Welcome to the Cathedral of Wine: Pago de los Capellanes. ÂŠ PAGO DE LOS CAPELLANES S.A.

VISIT THEM pagodeloscapellanes.com

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the artistic edge

STAY

STRONG Urban Jewels to Conquer the World

A PHOTOGRAPHIC TOUR BY VICENTE CORONA 139 81

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the artistic edge

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The Poetic Power of Luxury Je voudrais de la lumière, Je voudrais du soleil vert. The impact of a volcano, landscapes rounding crisopasa imperial ceramics: a mythological dragon protects beauty. My dress is a flower garden in November, Je voudrais toujourste plaire, lemon topaz and blue magic rune, eyes looking deep the earth sun. Je veux déjeuner par terre, sleep cliffs tourmaline, pyramid symbols, energy proton adoring women made aesthetics.

Les yeux t'embrasser ouverts, your eyes water marina and diamonds, the fact of Kaos madness, love of gold. STAY STRONG, angel skin coral, the strength of the earth made poetic sweetness, the creator concentration of perfume, L'air du temps. Icy water, STAY STRONG, seawater, made tear Universe, white and smooth. Landscape plum spring, zen landscape, branches leaves grow up. STAY STRONG: Je voudrais de la lumière, Je voudrais du soleil vert Essence of lightning, Rutilated, French rocker who keeps whispering secrets and silences prohibited. Smoke quartz, digits rooted passion, life at its fullest, clinging to desire. Kyanite, the spirit of the glass, around your hands and I can not wait, the gaze of blue ice. Pink Opal tsavorite, the Czarina San Peresburgo travels, her voice giving life to Grace. Perla is voice and mouth, concentrated sea, perfect, beautiful, unique. River stone and quartz landscape, water chiseling matter, Eva and Javier, creating worlds, the divine eye, stroke Leonardo. The fire opal, Sanskrit, the first alphabet of the world, omphalos, origin concentrated in a ring. Tourmaline pink, beauty mirror, talks look, you surrender to his words. Je voudrais toujours you plaire. Baroque pearl, a Rembrandt, conjugate a verb gloating, portrait depths of the Pacific Ocean. Gold and diamonds, the passage of a comet trapped in a woman lobe caress. Alchemy, imperial topaz and sapphire blue, the Philosopher's Stone, Les années passent, qu'il est loin l'âge'll have ... STAY STRONG: Urban Jewels for your emotions.

Visit them at www.staystrongjewels.com Issue 14

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Passionate about crafts, anxious to detail and love of life, the creator Antonio Ortega has built his life and career around a dream which embraces the world of Haute Couture

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The Sweet & Captivating Madness of

Antonio Ortega

he much celebrated Antonia Ortega draws his energy from the fine line between competing contemporary aesthetics. This season, tension inhabits the space between his inspirations, Leonardo da Vinci's Last Supper and urban graffiti exalting female heroines. The stark contrast between the refinement of pictorial history and contemporary urban expression brings to life a collection that transforms women into dynamic, yet hazy, delicate and floating silhouettes. The designer assembles printed fabrics to create an impressionistic blur accentuated by body movement. The cuts emphasize, but never interfere with the blur, lending form to lengths and shapes that reveal a leg, a curve, a line, skin, sensual and captivating in their own right. The innovative fabrics, sewn with ribbon to underline the structure, curl around and align with the body, creating volume and graphics.

To glorify the woman's body in such an elegant manner, Antonio Ortega plays with cotton, lurex, and high-tech materials - often waterproof - that stiffen or soften print patterns and maintain the liquid and silky effect of the garments. He dares to use all lengths, numerous audacities, favouring waist and necklines, relying on the sinuous line of the body to build his impressionist fashion vocabulary. Fine details complete the supple shapes and colors, handmade croquet, embroideries, laces, stitching, islets and fine chains. His collection offers a bold wardrobe two women wishing to express their femininity, sensuality, and above all their freedom far from restricting gender codes and rules. Once again, the designer succeeds in creating bright muses from a mixed and grandiose aesthetic inspiration.

Visit his website www.antonioortegacouture.com

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BUSARDI COLLECTION SS15

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Staff Pick

Fashion Houston 2014 Photography by Nenaji Agbolabori

Alexis Monsanto

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Staff Pick

Art Institute of Houston

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Fashion Houston 2014 Photography by Nenaji Agbolabori

Editorâ&#x20AC;&#x2122;s Pick

Fashion Houston 2014

Breakthrough Designer 2015

Bibhu

Mohapatra Photography by Nenaji Agbolabori

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Chloe DAO

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Grungy

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Jiozel

REYES Photography by Nenaji Agbolabori

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Matthew Campbell Laurenza

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Naeem KHAN

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Rebecca Minkoff

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Rene RUIZ

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Rolando SANTANA

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Fashion Houston 2014 Breakthrough Designer 2015

Rubin

SANTANA Photography by Nenaji Agbolabori

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Fashion Houston 2014

TIBI

Photography by Nenaji Agbolabori

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Fashion Report

ALESSIA PREKOP Issue 14

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Alessia Prekop Spring 2015 Summer Cutouts

he distressed housewife of Betty Friedmanâ&#x20AC;&#x2122;s The Feminine Mystique meets the woman of the future in Alessia Prekopâ&#x20AC;&#x2122;s Spring/Summer 2015 collection. Muted pastels are uplifted in a hazy print cut into shift dresses and separates flirting between symmetric and asymmetric lines. Graphic elements come to form in a lace overlay, updating the traditional trench while introducing the kimono sleeve jacket as a classic wardrobe staple.

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what’s happening?

GEV EVENTS

The Longeva Skincare Launch Party at

By Kaye Cloutman Photography by Paul Ferradas

etail therapy took on a whole new meaning at the recently concluded Bella Longeva party. Attendees including local fashionistas and Bay Area style bloggers had the pleasure of sipping, snacking, shopping and socializing all while helping raise funds and awareness for a very important cause; Cancer CAREPoint, a personalized support service for anyone in Silicon Valley whose life is touched by cancer. Rob Tufel, Executive Director of Cancer CAREPoint, gave a heartwarming opening speech to the crowd and expressed much appreciation for the support. Bella Rosa Boutique owner Gina Barsanti Alves added “Everyone in this room has probably been affected by cancer either from their own personal battle or perhaps because of someone they love. I am one of those people and I am honored to be involved in helping a worthy cause”. One of the highlights of the evening of course was the opportunity to try the Longeva skincare line - but I’ll be honest, I have loved the products since their inception last year not just because of the integrity of the brand but because of the person behind it. Tara Nader developed Longeva after suffering skin damage from radiation treatments following a breast cancer diagnosis. Unable to find a botanical and chemical free syrup that contained the healing nutrients and vitamins she sought, Nader set up a home lab and started making her own. “When they tell you that you have cancer, you feel like you've already expired,” said Tara, “that your life is over and you're no longer relevant” she continued. Rather than wallow, she chose to take a fighting stance against the disease. With a background in math and science as well as engineering she perfected the formula using top quality oils and extracts gathered from around the world. She incorporated ingredients that have long been used in her Persian culture along with those from other countries which have a long tradition of skin care advances. In a short time Nader noticed that her surgical scars were disappearing and her parched complexion was newly glowing. “Cancer CAREPoint has been very instrumental in my recovery so Gina and I are donating 10% of this evening’s sales to support them” Tara concluded.

Visit their websites bellarosaboutique.com longeva.com cancercarepoint.org

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By Tamara Gorman Strasser

he previous night's winter storm has subsided, and the rising moon now punctures holes in the evening coastal fog. My mind is on a mission. I am seeking to warm my body and soul with some rich comfort food, delicious wine and great company. And I will find it here in Healdsburg about an hour north of San Francisco at Dry Creek Kitchen, where award winning chef Charlie Palmer present a one-of-a-kind monthly dinner showcasing the rich

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culinary and wine history of Sonoma County – a region abundant in agriculture, world-class wines and passionate cooks. In that spirit, Dry Creek Kitchen introduces Winemaker’s Kitchen Table, a monthly community supper hosted by top vintners serving their prized wines and personal family recipes. Tonight's winemaker is the grounded yet bold Greg La Follette of La Follette Wines. Before founding La Follette in 2009, Greg was the winemaker for Flowers Vineyards on the extreme Sonoma Coast, where he lived with his family for years. “I love to

barbecue,” says Greg. “At Flowers we would go fishing every day after work and cook outside almost every night... wild mushrooms, venison, wild turkey, rabbit...” With its sparkling best on, Hotel Healdsburg and the Avenue it resides on are dressed and ready for Christmas – and Dry Creek Kitchen is no exception with its fireplace casting a warm glow on appreciative guests. We begin our meal with a nicely balanced 2011 Manchester Ridge Chardonnay poured by the accomplished winemaker himself. The chardonnay's focused citrus acidity makes it a

Visit them Flowers Vineyard & Winery 28500 Seaview Road, Cazadero, CA 95421 (707) 847-3661 flowerswinery.com Dry Creek Kitchen by Charlie Palmer 317 Healdsburg Avenue, Healdsburg, CA 95448 (707) 431-0330 charliepalmer.com/dry-creekkitchen Winemaker Greg La Follette

nice companion for a luscious pan seared diver scallop with American caviar mousseline. While the La Follettes are pouring their beautifully crafted wines, the dynamic Chef Dustin Valette, the 2014 Cochon 555 winner, is pouring his heart into some of the most savory comfort dishes I have had in a long time. Our second course was an elegant and tender roasted California quail with wild rice, peppercorn and chicken liver stuffing. This reassuring dish was served with a 2013 old world-style Van Der Kamp Vineyard Pinot Noir expressing all the complexity of the crown jewel vineyard of Sonoma Mountain. After finishing the delicate quail, the chilly winter night was a perfect time to enjoy a hearty wood fired classic cassoulet. Vallete's cassoulet was a soothing combination of duck confit, garlic sausage, fingerling potatoes, and white beans with a huckleberry bourbon jus. La Follette expertly paired the cassoulet with a powerful, richly flavored 2011 DuNah Vineyard Pinot Noir. For the sweet ending, our tastebuds were tantalized with a warm cashew crème quince tart and praline ice cream – a delightful finish to a delightful evening. The delicious cassoulet along with the savory quail, brought back memories of the roasted wild birds, rich stews and fresh breads often served

at my grandparents' Sunday family meals. These heavenly dishes, paired with the texturally rich La Follette wines and great company, made the La Follette Kitchen Table a dinner to warm your body and soul.

La Follette Wines 180 Morris Street, Sebastopol, CA 95472 (707) 827-4933 lafollettewines.com

WHAT’S NEW Chef Andrew Wilson named as new Executive Chef

ry Creek Kitchen has a brand new chef at the helm with the arrival of Andrew Wilson, a Pennsylvania native and veteran of many top San Francisco eateries. Wilson, most recently the Chef at Carneros Bistro & Wine Bar, also spent many years cooking in Charleston, South Carolina, before returning to the Bay Area to lead the Carneros kitchen in 2011. The new chef brings over 20 years of hands-on and fine dining kitchen experience to Palmer’s wine country restaurant. Andrew looks forward to delving into the restaurant’s farm-to-fork philosophy and Sonoma County’s rich agricultural offerings, as well as collaborating with the great talent already positioned at Dry Creek Kitchen, including Chef Palmer, General Manager Drew Munro, and Wine Director Courtney Humiston. Palmer, along

with Wilson, and the entire Dry Creek Kitchen team, are working towards creating an elevated dining experience at the Hotel Healdsburg restaurant with a new style of service, enhanced operations, and all-new menus. On his new position at Dry Creek Kitchen, Wilson says, “I’m most looking forward to building a team with great focus and creativity and working closely with Charlie and everyone at Dry Creek Kitchen to bring the restaurant to the next level by capitalizing on its already strong foundation and national credibility.” He also notes, “With a great season of root vegetables upon us and, of course, the end of foie gras’ dark days in California, I can’t wait to get my hands on the best quality ingredients that the surrounding area has to offer.”

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The 24th Annual Zinfandel

Photography by Wayde Carroll

he premier tasting event for Zinfandel lovers celebrated its 24th anniversary, January 2931, 2015 with four festive celebratory events over three days that featured a diverse selection of wines and styles from renowned producers and emerging wineries. The Zinfandel Experience provided opportunities for both new and seasoned wine lovers to embrace the varietal’s evolution. Set at the historic Presidio overlooking the San Francisco Bay and the iconic Four Seasons Hotel, the Zinfandel Experience is the largest single varietal tasting of its kind, bringing together top producers and wine lovers to celebrate America’s grape. “In response to feedback, the Zinfandel Experience is better designed to help attendees make meaningful connections with winemakers, winery owners, and fellow enthusiasts. Building on the success of our move to the Presidio, the new format for the tasting provides each ticket holder with access to all venues and allows participants to taste a wide variety of Zinfandels in a casual and relaxed atmosphere,” said Mark Vernon, President, Ridge Vineyards and Zinfandel Advocates & Producers (ZAP). Visit their website zinfandelexperience.com

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#Zinex EPICURIA 2015

Our Top

Zin & Food Pairings

n January 29, GEV had the pleasure of meeting 30 top winemakers, master chefs and culinary experts along with other Zinfandel lovers while exploring the versatile flavors of Zinfandel at this informal dine-around. New this year was an expanded venue at the Golden Gate Club with the addition of a spacious tented courtyard highlighting its striking views. We savored sophisticated and whimsical culinary creations from some of the Bay Area’s most acclaimed restaurants and chefs perfectly paired with top Zinfandels. Check out our favorite food and zinfandel pairings from this delicious evening.