GEV MAGAZINE TECH ISSUE 21.0 by GEV Media LLC

I S S U E

ORKUT

BUYUKKOKTEN FASHION FORWARD CEO REDEFINES HIS CONCEPT OF SOCIAL MEDIA

QUIQUE DACOSTA

THE FUTURE OF FOOD CONSUMPTION

TECH ON THE RANGE

THE TECH ISSUE

SILICON VALLEY'S NEXT WAVE OF INFLUENCERS

DEBORAH PARKER WONG

DECODING WINE APPRECIATION

HAUTE COUTURE DESIGNS FROM ANDRE SORIANO

FIVE MARYS FARMS

CHEF EN GLAM SRIJITH GOPINATHAN A SPECIAL EVENING WITH BRIAN BOITANO

2016

FALL

MAKEUP TRENDS

Publisher

GEV Media, LLC Kaye Cloutman Founder/Editor in Chief kaye@gevmag.com John Cloutman Chief Operating Officer john.cloutman@gevmag.com Vincent Gotti Director of Photography vincent@gevmag.com Josette Vigil-Jelveh Beauty Editor josette@gevmag.com Kathryn Besser Travel Editor kathryn@gevmag.com Annabelle Pericin Lifestyle Editor annabelle@gevmag.com Liz Bernardo Culinary Director liz@gevmag.com Genevieve Dee Events Editor gean@gevmag.com Beverly Zeiss Fashion Director beverly@gevmag.com

contributors The Food Patrol

Photographers

The Glam Squad

Mitzi Manzano Aleina Des Moines Desarie Sy Cocoy Ventura Jay Huffman Denice Sy Madeleine Humphries Kanoa Utler Tanya Matveeva Mart Limcangco Mark Goldberger John Benedict Gotti Vincent Maxim Gotingco Camille Espiritu Eileen Rogers Mac Rogers

Brian Wong Tubay Yabut Calvina Yang Nguyen Angelo Palazzo Nash Bernardo Greg Alexander Daniel Kim Drew Altizer Mehrban Jam Rod Rosete Matthew Brandalise Leonid Malashenok Paul Ferradas Tim VanBergen Delvin Shand Megan Bayley Chris Miramon Paul Fioretto Ramon Orlanes Rey Del Fierro Vicente Corona Mary Huynh John Roux Marc Pelaez Christian John Valera

Awnalee Visalli Barbara Lee Erin Eckert Bette Roman Lauren Widner Ana Cecilia Ortega Kelli Daley Allison Cartagena Kenya Aissa Karie Zarsky Bennett Ozzie Mendoza Alisher Akhunzhanov Liz Gonzales

Contributing Writers

FOR OTHER INQUIRIES Karmela Guno info@gevmag.com

2455 North Naglee Road Suite 197 Tracy, CA 95304

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Tamara Gorman Janice Wilson Deborah Grossman JT Seibert Laurie Jo Miller Farr Dr. Katerina Rozakis Trani Caity Shreve

Sandra Badani Cartagena

Pearl Cabalan 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 c opyright by their respective copyright holders. All words ÂŠ 2016 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.

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Kaye Cloutman

EDITOR IN CHIEF

here are approximately 7.2 billion people in the planet, and we’re all related or interconnected one way or another, even without the internet. At times I can’t help but wonder how life would be for everyone without it, but then perhaps the internet is merely an amplifier of all the existing connections we have as humans. This topic seems to be the one thing pounding hardest in my head at the moment. It’s impossible to expect I’d ever meet more than a tiny fraction of the world’s population but one can always dream. In this issue we are privileged to celebrate Orkut Buyukkokten who has in essence made it possible for many of us to connect in a way that simultaneously demonstrates our individuality as well as all we share in common. This is also quite an exciting time for many aspiring entrepreneurs in the Bay Area, as Silicon Valley is like a petri dish never lacking in creative and innovative ideas for inspired technology pioneers to turn into the next big thing. It’s also interesting to see how many millennials are developing a refined taste for great food and wine. In this Chef en Glam section we focus on the future of food consumption with renowned chef Quique Dacosta; a three Michelin-starred chef whose restaurant is also currently in the top 50 of the San Pellegrino list of World’s Best. Through the convivial and artful wine hostess Deborah Parker Wong, we introduce the concept of decoding wine appreciation for those wanting to take their wine education and understanding to a higher level. With yet another culinary adventure, we tell the uplifting feature story of Five Marys Farms, detailing how Silicon Valley-based couple Brian and Mary Heffernan decided to leave tech to follow their passion of farming and producing pasture-raised meats. Meanwhile in San Francisco, the congenial Chef Srijith Gopinathan of Campton Place shares his food methodology and makes us realize that like in a tech startup, the key to achieving true success in your career is in finding balance. All around the world, regardless of the speed of our connection, we are all bound by our shared humanity. Here’s hoping this latest issue of GEV highlights some of the best things we have in common, and, who knows? Perhaps it will lead us to meet one day, over a meal and a glass of wine.

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 Follow my foodie escapades at #GoProFoodie

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by Kaye Cloutman Photography by Vincent Gotti Assisted by Alisher Akhunzhanov

Styled by Awnalee Visalli Grooming by Josette Vigil Jelveh Featuring the Menswear collection fom Barneys NY San Francisco, Kit & Ace, Scotch & Soda & Jake SF Special thanks to Umberto Gibin of VOLTA Modern Brasserie SF

efore the World Wide Web entered the scene, people shared data, conducted research, solved problems and did business through loosely connected computer networks. Although they were widely used, they mostly existed in the private sector. The Internet changed all that… It wasn’t just a new way to work and communicate. It allowed virtually anyone to engage and interact with the world. An online public platform began to connect people both professionally and socially – allowing the establishment of strong interpersonal bonds whether someone was across the street or in another time zone. Humans have an innate desire to be connected and to belong, especially with others who share similar beliefs and ideals. It could be that we dislike the idea of being alone. Or perhaps we’re just curious about other cultures that are different from ours.

So it’s the Internet, along with the omnipresence of mobile technology, that has helped shape our crisscrossing interactions – mine included. But for me, the creators of the Internet were not particularly involved in the social swirl: they were nameless, graphic t-shirt wearing engineers toiling away at all hours of the night.

It was earlier this year, however, that my view of techies changed – to be more specific, it was the day I met Orkut Buyukkokten. I didn’t realize the kind of impact he’d have on me and our GEV crew. For those unfamiliar with Orkut, he’s a former Google software engineer who came up with a breakthrough social networking site – orkut.com. A decade ago, orkut.com had 300 million active users. Though it was born in the Bay Area (Palo Alto), it grew to be a huge presence in countries like Brazil, India and Estonia. The fledgling social network forged friendships and sparked romantic relationships. And for quite some time, it thrived. Until… An array of international legal issues came into play. Companies had to fight for the ability to continue sharing information on the World Wide Web. Add in a constant battle against spammers, scammers, fake profiles and more. It seemed to be a constant uphill climb with intangible benefits. Google made the decision to shut down the orkut.com platform.

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As GEV began assembling our first tech-focused issue, numerous people pointed me towards Orkut. He was in the process of launching yet another brainchild – the hello.com app. We set up a lunch date, but I didn’t know what to expect when I arrived at our meeting. I’ve been around engineers and industry geeks of all kinds but there was something unique about this techie. Orkut is different – a breath of fresh air that turned my view of engineers upside down. He exudes such a polished, distinctive manner – not the way I imagined him to be. It might be safe to assume that when you hold a certain company position – one dealing with demanding technological innovation – dressing up isn’t a priority. However, here he was, effortlessly hip in a couture dress shirt. Old-fashioned? A little European flair? Yes and yes. Whatever you think of him, there’s no doubt he understands the inner and outer workings of a dignified façade. He’s garnered respect for being a man of style and substance. A true gourmand, he picked The Cavalier as our meeting place. Always classic and chic, it is one of our favorite spots in the city. The 135-seat restaurant is divided into four unique and intimate spaces designed by Ken Fulk, the ultimate mix-master of high style and downtown cool. The much acclaimed brasserie also happens to be a regular dwelling place for visionaries and entrepreneurs. Over gorgeous appetizers, Orkut walked me through the easy process of installing and navigating the hello app. This is about when I discovered his foodie side as we mutually sighed over Chef Jennifer Puccio’s to-die-for quail eggs. Orkut filled us in on his story with no hesitation. His tales of enchantment went on for hours, and I soaked it all up. Our discussion covered many facets: life, technology, connectivity and the laws of attraction. My notes looked like the bullet points in a TED-X presentation. Orkut’s endearing youthful outlook was unmistakable; he exists in a constant state of curiosity and excitement. It was contagious!

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As he led us to hello’s main headquarters across the street, a spirited group of young and vibrant people welcomed us to a modern and upbeat open-space work setting. It’s this kind of environment that encourages people to explore creative ideas and think outside the box. Orkut’s free-spirited aura, passion for innovation, meticulous guidance and sound leadership have helped immensely to create a unique vibe, one that is occasionally lost in many of today’s work settings - hello.com’s headquarters pulsed with enthusiasm and vitality.

It doesn’t seem possible to overstate how impactful social media has been in people’s lives, providing them with both important and trivial information. It allows humanity to see the things it has in common and the things it hasn’t. The Internet has become the planet’s loudspeaker – regardless of whether the soundbite is good or bad.

It dawned on me later why I can feel both connected and alone simultaneously. While I am proud to be a part of the noise, I am at the same time overwhelmed by the sheer vastness of it. My only reprieve sometimes is to simply escape, especially when it feels that a vast majority of published content is either depressing or riddled with contempt. It was becoming difficult to prioritize the demands the digital world imposes on my attention. When I found myself downloading another social media app, I experienced some initial apprehension.

After several days of using hello, I realized I was turning to it more than any other social media app. Why? It’s quite simple: it allows me a place to be exactly who I am and to share a meaningful glimpse of my little world. Hello’s constantly growing community has been extraordinarily welcoming. It facilitates connections to people who share the same ideals and passions. The app’s personal filters permit users to easily navigate to specific interests and passions. Its folio (think newsfeed or timeline) isn’t just about news from various companies and sources. You know as I do - life isn’t perfect. It’s why I especially love the Incognito feature where I can post a jot or comment on something anonymously. I can vent without fear of reprisal. Hello conveniently allows me to have control of my private and public personas so I can stay within my profile and not have to create others. I’ve had a couple of “off” days where I really needed a friend and hello community members have consistently reached out and provided me with support.

With the rise of emoji as a way to express one’s current sentiment, hello takes it a step further with the ability to send gifts and animated expressions – cool features many will find appealing. The app encourages constant engagement with fellow users, offering milestones and rewards. There are also exciting daily challenges to participate in with the incentive of being highlighted on both the app and hello’s website. In a time where involvement is more appreciated, hello steps it up a notch with a long term goal of creating immersive experiences for specific personas. Comic book enthusiasts within the community can opt to discover the app through a completely different lens and take a virtual plunge through the hello portal. The current story, shaped like a futuristic graphic novel, features 5 protagonists whose lives will intersect through hello. Brought to life by the creative geniuses at the company, these characters inhabit an uncertain world and are brought together by gripping intrigue. Although hello has been live for just 4 months, I can already envision a future filled with all kinds of entertaining opportunities that will leverage a broad range of media interconnected through hello.com. Hello is at a unique place in its evolution– inviting us to come in at the ground floor of a burgeoning social network. It offers a variety of appealing programs to entertain, enlighten, and engage. It is refreshingly unencumbered by the ballast of other established social media platforms and its future looks bright. The sky’s the limit.

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KAYE: In a nutshell can you explain the overall goal of the hello app? ORKUT: Hello connects people around their passions. On hello you can meet new friends and discover new interests. That's it in a nutshell. If you think about how we go through life our shared passions are what determine our most important communities and friendships.

KAYE: Now, in a world digitized to distraction, is it important for you to disconnect? What is your personal reset button? ORKUT: It saddens me how social media and technology have divided us. We look at our devices and we ignore the people around us. We travel abroad and stay with locals but we don't even know our neighbors at home. Most of us are even uncomfortable calling our friends on the phone! I miss the days when you could just call up friends and wish them happy birthday. When I’m with people I care about I always turn off my phone. Spending time with the people I love is my reset button.

KAYE: I'm curious to know how you are when you find yourself in a situation where you are not wired or not just connected at all. Is that comfortable for you? ORKUT: My biggest passion in life has always been people. I love getting to know people in the offline world. Everyone in this universe has something unique to share. I have spent my career connecting people through technology. People come first and everything comes after.

ORKUT: Life can be very lonely. 99% of us need to connect more. And the truth of the matter is, it’s really hard to make genuine connections online. Too often what we share online is not who we really are but who we want people to see in us.

KAYE: Amen, thank you for pointing that out.

ORKUT: Connections are what make us happy and feel fulfilled in life. To develop real connections, you have to let your barriers down. You have to make yourself vulnerable. KAYE: How do you deal with failures? ORKUT: I have made mistakes like everyone else. My mistakes have allowed me to learn and grow and become a better person. If you fail but learn from your mistakes, then you haven’t really failed at all.

KAYE: What is your idea of Silicon Valley fashion and if you had an opportunity to redefine it, how would you do so? ORKUT: Fashion has always inspired me. I see software development as an art form like fashion. When I first came to the states to study at Stanford, I was frustrated with people who did not pay attention to the way they dress up. It’s the same in Silicon Valley. It’s probably the only place in the world where you can eat at a 5-star restaurant in shorts and nobody cares. Fashion is an afterthought. I like staying current with fashion trends. I consider myself fashionable, and I value how I present myself to other people. I think dressing well shows a kind of respect to the people around us.

KAYE: Okay, so would you consider yourself then socially calibrated? ORKUT: I love spending time with people and it’s upsetting that these days we are spending less and less time together face to face. There’s something missing in a status update on social media. We need to have more genuine connections offline.

KAYE: Why is it important to develop deeper relationships outside your social network?

KAYE: Absolutely, I believe that. Let's discuss friendships. Now in reality, how many meaningful, healthy, sane friendships can one really maintain in a lifetime? ORKUT: That's a really good question. We have limited time in our lives and it's hard to engage with hundreds of friends at the same time. The other day I ran into a friend in San Francisco who I hadn't seen in four years. We grabbed a drink. We picked up right where we left off. It was really nice.

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KAYE: It's like time and distance didn't really change or affect anything. ORKUT: Exactly. Time and distance don’t matter with close friends, and of course with the technology and tools available today, it’s so much easier to stay in touch.

KAYE: With the constant pressure to innovate, how does one keep above water in your industry? ORKUT: You have to be sensitive to market trends and generational trends. You have to keep tabs on what's happening in the industry. If you look at social media, a decade ago everything was on web. Today, everything is on mobile. Little kids are getting smartphones as birthday presents! You have a generation growing up with social media literally at their fingertips. If we hadn’t designed mobile experiences for hello, we would have quickly become irrelevant.

KAYE: You mentioned that the generation we're in right now often get criticized for being entitled. Everything is an app away or a text away. Do you agree that because of what's happening, we're aggravating this trait in this generation? And at the same token, what is the best trait you see in this generation? And what are you most hopeful for about it? ORKUT: Entitlement is not necessarily bad if it gives you confidence, if it makes you more responsible, caring and hardworking. This generation is much better at multitasking than we are. You see teenagers using five different apps simultaneously. They’re doing their homework, watching YouTube and Snapchatting at the same time. They are so wired. We need to teach them that sometimes they need to unplug to relate with the people in their community. They also need to get out from behind their screens and into the natural world more.

KAYE: Great advice. May I ask you what was the biggest unforeseen obstacle and reward for developing Hello?

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ORKUT: We decided to launch internationally a few months ago. The first batch of countries were Brazil and France, and, within the first few weeks of launching it, we were featured in the App Store in those countries. We had so much demand that our infrastructure couldn’t handle it. When something is well-designed and offers a differentiated experience, it really can catch fire. Imagine that you’re at a cocktail party and you mention something scandalous to another guest. In a matter of minutes, everyone in town will know about it. That’s kind of what happened with hello abroad but it’s a good problem to have.

KAYE: Great, so when did you launch? ORKUT: We launched in July.

KAYE: I'm guessing this isn’t going to be the only obstacle that you will face in this process but I’m curious to know how you typically react in sudden extreme pressure-filled crisis or any deadline you have to face. How do you normally react to that? ORKUT: When I'm under pressure with work deadlines, I spend time with friends. They give me the emotional support I need to get over the hump. And I run. I run almost every day now. It gives me a lot of energy and clears my mind. It really helps me deal with my day-to-day.

KAYE: Okay, going back to that "Message In A Bottle" blog post you published a few weeks back, you mentioned hello was about loves and not likes. Are you ruled by emotions or by thoughts in general? ORKUT: All my life I’ve followed my heart and trusted myself to just do what feels right. I feel like I'm Spock from Star Trek: a Vulcan with a logical side whose mom is human so he's sensitive and emotional. (Laughs)

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ORKUT: Marissa Mayer. I was lucky to work with her for a long period of time and she is an amazing friend and mentor. She has class and brains and she's beautiful inside and out.

ORKUT: I say hello all the time and I say it right away. One of the things that surprised me most when I moved to the States was that I'd say “good morning” or “hello” to people on the street, and they'd be shocked that I was talking to them. For me “hello” just comes out naturally. It’s such a small, friendly gesture, and it’s really all it takes to spark a connection.

KAYE: What's a strange occurrence in social networking culture that you’ve observed but until now have never rarely shared with anyone?

KAYE: Great. Okay, I'm opening my Hello app and I'm going to check you out right now because my next question is about your personas. Which of your 5 Hello personas do you value the most?

KAYE: In this industry who has had the biggest positive impact on you?

ORKUT: I really wish that what we posted online were more genuine. You see two friends going through a divorce posting pictures hanging out happily at a park. It’s just so fake. We only put the highlights of our lives online but life is never just a highlights reel. We are so hyper-connected and yet we are so alone. Psychologists have shown that social networking can lead to anxiety and depression.

ORKUT: “Entrepreneur” because it's a really exciting time being an entrepreneur at hello. We're in the initial stages of launching locally and globally so it's who I spend most of my time being.

KAYE: Are you more inclined to building your own empire or unleashing the potential of others? Can you explain?

ORKUT: I don’t want to retire. I can’t imagine not working. If I weren’t doing this, I would probably do something that brought lots of people together all the time. I love to throw parties, and when I put on big events, even events with hundreds of people, I do everything myself. I think I’d make an excellent event planner.

ORKUT: I'd rather unleash the potential of others. We meet a limited number of people in our lifetimes and who we meet determines how happy we are, how fulfilled we feel, really how our lives turn out. I want to make it easier for people to connect. When we connect with other people, that’s when the magic happens.

KAYE: What would you do if you were not the CEO of a social networking app?

KAYE: In real life, Orkut, what prompts you to say hello and do you say hello quickly, slowly or rarely?

For more information on Orkut Buyukkokten please visit orkut.com Visit hello.com to join the community and connect with people who share your passions.

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KAYE: Let's discuss friendships. Now in reality, how many meaningful, healthy, sane friendships can one really maintain in a lifetime? ORKUT: That's a really good question. We have limited time in our lives and it's hard to engage with hundreds of friends at the same time. The other day I ran into a friend in San Francisco who I hadn't seen in four years. We grabbed a drink. We picked up right where we left off. It was really nice.

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LIZ CURTIS, CEO & FOUNDER TABLE + TEASPOON

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LISA FETTERMAN CEO & CO-FOUNDER NOMIKU

LEAH BUSQUE, FOUNDER TASKRABBIT

LEA VON BIDER CEO & CO-FOUNDER OF AVA

NICK TIMMS, CEO WHOISVISITING.COM

JERRY HUM, CEO | CO-FOUNDER OF TOUCH OF MODERN

how it

works

CEO & FOUNDER

ntertaining in your home should be effortless, chic, and convenient. Whether you’re planning a dinner party, client event, or holidays with your family, Table + Teaspoon has you covered. No need to curate, buy, or wash anything. Instead, rent the table. Select one of six setting designs, each containing a luxury runner, napkin, dinner/salad plates, flatware, wine/ water glasses, menu/place cards, straw, candles, and candlesticks. Input the guest count and party date, then the order is delivered to your doorstep. After the party, repackage dirty dishware and linens, then return in the elegant box they arrived in. Settings are $24 per person, including shipping.

recent triumph... Relaunching Table + Teaspoon from a catering, events, and interior design firm to a scalable startup was challenging. I wrote the business model in June of 2015. Designing, sourcing, and manufacturing product happened quickly - we were fully stocked by November. Everything else has been more difficult. Creating an ecommerce site capable of renting; designing a reusable sanitizable box that arrives/returns with everything in one piece; and finding a suitable space for a showroom/office/fulfillment center are all more difficult than you’d imagine. The fact that we completed all of this and launched in August is an enormous triumph.

advice for aspiring entrepreneurs

“

I started Table + Teaspoon as a cooking blog while studying for the California Bar Exam in 2009. After spending four years as a corporate litigator, I realized that I wasn’t passionate about law. I decided to turn T&T into a full-time catering, events, and interior design firm to learn the industry and figure out how to scale, while using my legal background to do pro bono work with foster youth. In addition to hands-on legal and mentor work, this year I led a gala that raised $500,000 for CASA, a non-profit that empowers volunteers to advocate for abused foster children.”

Here’s the thing about starting a company: one moment you’re successful, confident, and impenetrable – the next you’re struggling, confused, and afraid. The biggest challenge is figuring out your passion, because you will always fight for it despite the inevitable lows. Read everything you can get your hands on, push yourself hard, rely on friends and family for support, and never stop believing in what other people will view as reckless and impractical. Decide what your passion is worth, write it down and stick it in your wallet. Pull it out when you need a quick reminder. You’ve got this, trust me!

workplace anthem

“Nothing’s Gonna Stop Us Now” by Starship. First, I’m completely obsessed with 80’s music, which means that it’s constantly playing in the showroom. Second, I love the idea that in order to build something incredible, you must always believe in the company and the reason you started it. Every day, we’re troubleshooting major problems, trying not to sweat the small stuff, and making sure that we don’t lose sight of the goal. I’m on a mission to build an empire that makes entertaining and home design accessible for everyone, and nothing is going to hold us back!

For more information on Liz, visit tableandteaspoon.com

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how it CEO & CO-FOUNDER

works

easy. Wi-Fi Nomiku is the I t’sonlysuperimmersion circulator that

sports a front facing clip for easy access (no reaching over hot water for you!); use that clip to attach your Nomiku to a pot you already own. Fill the pot with water, set your Nomiku to the right temperature and time either with *Tender or manually and drop in your sealed ingredients. Then, all you need to do is wait, kick up your feet, and come back to something that’s perfectly cooked, ready for your mouth. Need to clean it? Just remove the bottom sheath, it’s dishwasherfriendly!

recent triumph... Most recently has to be the cookbook! We have our cookbook coming out November 1st! It's called "Sous Vide at Home" and is available wherever books are sold. It's already a #1 new release in 3 different categories on Amazon. About the Book: Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

advice for aspiring entrepreneurs Start making money right away. Even if you don't have your final product out sell your services or a prototype version. When I first started I sold DIY open source sous vide kits! It builds momentum and sets you up right for the business road ahead.

workplace anthem

***Tender is Wi-Fi Nomiku’s companion app for iOS, Android, and Windows and the largest mobile sous vide community with hundreds of recipes from chefs and home cooks all over the world. Use Tender to send recipes directly to Wi-Fi Nomiku and find, share, and create recipes.

“

Our community is amazing! It's great to get feedback directly from people who really care about their experience with Nomiku. I love it when people who didn't know how to cook feel confident now and amazing chefs are able to take their craft to the next level with a fun new tool. “

Probably Kanye West's "Monster", we're constantly carrying the workload of 4 people in 1. Everyone on the team is a beast! For more information on Lisa, visit nomiku.com

how it

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FOUNDER

askRabbit is the leader in on-demand home services, empowering people to be their most productive everyday. We connect Taskers with consumers who need to get their chores done, including house cleaning, handyman work, and personal assistance. It’s one thing to hire help around the house. It’s another to hire someone you can trust. Our Taskers undergo an extensive background check and in-person onboarding before joining the TaskRabbit community. They’re professional, highly rated, and always ready to lend a hand.

recent triumph... At Sweet Briar, we just launched a newly revamped Computer Science degree. As one of only two women's colleges in the country with a fully accredited engineering program, Sweet Briar is continuing its investment into STEM education for women with this state of the art program. http://sbc.edu/news/sweet-briar-college-deepens-already-strong-stem-curriculum-with-newcomputer-science-program/

advice for aspiring entrepreneurs

“

I'm on the Board of Sweet Briar College, a women's college in Virginia. I was a Math and Computer Science major there in 2001. With less than 40 women's colleges left in the country, and the constant dialog of how to bridge the gap of women in tech, I'm deeply passionate about the role women's colleges can play in bringing more women into the industry. Promoting diversity and inclusion throughout the education sector will strengthen our companies for the future.”

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Have big hairy audacious goals (BHAGs), but make sure you take baby steps to get there. I think to myself every day, what can I do in the next 24 hours to move this company forward. That might mean brokering a key business deal, or it might mean answering a customer email. Every step you take should be action oriented and building towards your larger goal. Mine: TaskRabbit achieves intergalactic domination.

workplace anthem "With a Little Help From My friends" by The Beatles. TaskRabbit is a fun and friendly work environment. Our mission is to revolutionize every day work, and that means connecting communities of people to build relationships to get things done. Our Taskers are people in your own community that can lend a helping hand, whether that be mounting shelves, giving your home a sparkling clean, or packing up for a move across town. Our company work environment is a supportive ecosystem as well, open and collaborative, so people can pitch in across departments to achieve our goals.

For more information on Leah, visit taskrabbit.com

how it CEO & CO-FOUNDER

what is Ava? Founded in Switzerland in 2014 by industry leaders in wearable technology, women’s health, and data science, Ava is a medical technology company dedicated to bringing innovation to women’s reproductive health. The Ava bracelet is the company’s first consumer product. It uses new technology to precisely detect a woman’s entire fertile window in real time. The company is planning further clinical studies to refine its algorithms for use in both pregnancy recognition, pregnancy monitoring, and possible use as a non-hormonal contraceptive device. Backed by $2.6 million in funding, Ava’s US headquarters are in San Francisco.

works A va completed a year-long clinical study at the University Hospital of Zurichunder the lead of Prof. Dr. Brigitte Leeners, a leading expert on the mathematical modeling of menstrual cycles. Ava was found to identify an average of 5.3 fertile days per cycle with an accuracy of 89 percent. Read a summary of our clinical study. The clinical study used a wearable device to track nine physiological parameters throughout 155 menstrual cycles. The data gathered was cross referenced with urine tests taken during the fertile phase. The results of the study were presented in June 2016 at the Swiss Society of Obstetrics and Gynecology Annual Congress and in October at the German Society of Obstetrics and Gynecology Annual Congress. Bayer, the leading women’s health company, is sponsoring Ava’s presentation. Ava is planning further clinical studies to refine its algorithms for use in both pregnancy recognition, pregnancy monitoring, and possible use as a non-hormonal contraceptive device.

recent triumph...

Our first user called us last week to tell us she got pregnant using Ava. She tried earlier than she would have usually because Ava recognized the beginning of her fertile window earlier. The whole Ava team was celebrating. It was an amazing moment.

workplace anthem Sweet child of mine by Guns N’ Roses for obvious reasons…

For more information on Lea, visit avawomen.com

“

My first company was a chocolate production and retail chain. I love creative pastries, chocolates and cakes and to this day can’t pass a patisserie without going in.”

how it

works

FOUNDER

B2B businesses in the M any world will use some sort of

analytics tracking. However, these tools do not tell you WHO your visitors are. Whoisvisiting is designed to show you the identity behind the data provided by your analytics tool. Not only do they tell you their company name, they also supply you with their business contact details and additional information like viewed pages so you can get useful data to use for your company’s marketing research. All of this data is supplied to you in real time.

recent triumph... Reaching the Holy Grail of $1mil recurring revenue. That’s an ongoing retained income so all future sales compound on that and grow the business. We’re massively impressed and proud to have achieved this in such a short space of time with a small team. We’re past the stage of start-up and now have an aggressive plan for 2017 to grow and compound annual revenue to $2.5 million recurring revenue.

advice for aspiring entrepreneurs Fight for it. There’s magic that happens when you continue to stick with a plan and drive it forward. It’s human instinct when something doesn’t work immediately, press the reset button and restart in a new direction. Fight it. The magic will eventually happen if you just persevere.

“

Learning is a continued passion. I read around 3 books per week - a combination of physical and audiobooks to be able to cram that much in. I also love teaching and coaching, and recently launched a YouTube channel to educate people about our journey, share experiences, shortcomings and successes we’ve achieved in our work. I like experiencing things to its maximum capacity.”

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workplace anthem

Welcome to the Jungle. It’s wild, it’s varied, it’s alluring from the outside but inside, it’s dangerous. Especially when you get into the detail of it, but worth the experience and the time in there to become Tarzan.

For more information on Nick, visit whoisvisiting.com

CEO & CO-FOUNDER

how it

works

recent triumph...

ouch of Modern is an exclusive, curated, online shopping destination for men to discover unexpected products, fashion brands and accessories to elevate their lifestyle. Jerry and his three co-founders started the company in 2012 as a place to showcase one-of-akind, in-season products from well-known brands and up-and- coming designers that men can’t easily find in mainstream retailers or at better prices. Today, the site is one of the most popular men’s lifestyle destinations, with more than ten million registered customers. Touch of Modern (Tomo) features daily sales of modern designs up to 70% off retail.

We recently launched 3 initiatives, selling wine, the Iconic Collection, and our Samsung partnership. Earlier in the year, as the team was expanding, we were hitting some growing pains that affected our ability to execute on new initiatives at the same quick pace as in our earlier days. We've since worked through these challenges and the triumph here is the speed in which these initiatives got launched. I'm really proud of our team for that.

advice for aspiring entrepreneurs As an entrepreneur, it's sometimes difficult to obtain the necessary balance of passion and practicality. On one hand, you need to have the passion to feel invincible in the face of all the factors telling you your goal is impossible, but on the other hand, you need to have the practicality to see your weaknesses in order to overcome those factors. Being passionate is easy and being practical is easy, but being both is hard. That's why you need to find a founding team that you can lean on for that balance, one that can be practical when you've become too passionate and that can be passionate when you've become too practical.

workplace anthem 'Wonderful Everyday' by Chance the Rapper. Not because of the title, but the actual song. In the beginning, it's just a few lonely voices repetitively calling out "It could be wonderful" but as the song builds, more voices join, the song grows in complexity, and the message becomes stronger.

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Design is something I've studied most of my life and I practiced architecture previous to my career as an entrepreneur. It's something I notice all around in my environment, whether its building design, urban planning, UX design, or industrial design. Our developers can attest to just how much even minor UX bugs bother me.”

For more information on Jerry, visit touchofmodern.com

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Leaving Silicon Valley for Greener Pastures

TECH RANGE ON THE

by Kathryn Holland Besser

Photography by Calvina Yang Nguyen www.calvinaphotography.com

elcome to a modern episode of “Green Acres”. It stars a successful Silicon Valley couple who left the Bay Area suburbs for a verdant valley near the California-Oregon border. Mary and Brian Heffernan met almost a dozen years ago, married, and had four beautiful girls, all named Mary: MaryFrances (Francie), MaryMarjorie (Maisie), MaryJane (Janie or JJ) and MaryTeresa (Tessa Kate). Together, they opened family-friendly businesses in downtown Los Altos, including Bumble, a farm-tofork restaurant where I first met them. Looking for a trustworthy source of pasture-raised meat led them to Sharps Gulch Ranch in Ft. Jones, California, which they purchased in 2013. At first, they planned to be long-distance landlords, overseeing farm operations from about 6 hours away. They realized, however, that they couldn’t realistically outsource the running of a working farm. So they packed up and moved into a tiny cabin on the 150-year old property. Raising four daughters in the gritty world of ranching might daunt anyone who’s lived comfortably in an urban area, but Brian and Mary aren’t typical. There is very little outside help at Five Marys Farms. No nannies, and no employees other than a single ranch hand to help feed and care for the animals (heritage breeds such as Black Angus cattle, Navajo Churro sheep and Gloucestershire Old Spot pigs). GEV spent a day and a half at the farm for an inside look at how it works.

What do you consider to be some of the biggest gains from moving your family out of Silicon Valley? The biggest gains have been in the opportunities to work together as a family every day, with our children by our side, and learn so much about what it means to be stewards of our land and raise our animals. We’ve become a lot closer as a family and have found a very sweet, small community to raise our children and put down roots. We’ve been very welcomed by families who have lived here many years and feel very lucky for that. We built a lot of businesses from the ground up in Silicon Valley, but building a farm and working with our hands (and muscles!) is more rewarding than anything we’ve ever done. We strive to build a sustainable business we hope will continue for years to come, not just for our children but for our grandchildren and beyond. Your job here is obviously more physically taxing; are the mental challenges of ranching more or less the same as before or completely different? The problems and obstacles we face are very different, but are every bit as challenging and complicated as problems we faced in Silicon Valley. We have so much respect for people who’ve been doing this for generations and have a wealth of knowledge under

their belts from experience—which is the best way to learn in this business. People think country life is “simple” compared to city life but in reality it is the exact opposite! Navigating our way through ranching and farming and the challenges we face on a daily basis are just as complicated as anything we ever faced in Silicon Valley, if not more so. We use technology in a lot of ways to help us be more efficient— and there are a lot of recent technological advances for farmers like moisture sensors in the soil that help us determine when we are ready to plant and when we are close to harvest. Life in the country is complicated and crazy—but our daily distractions are simpler which I really appreciate as a mom raising young children, especially for their sake. Given all the ways to stay connected via technology, do you find yourselves more connected or less connected to the rest of the world now? How would you describe the quality of these connections? Technology provides us many opportunities to stay connected to the rest of the world and to operate a successful business from a rural area with customers all over the U.S. in urban and rural areas. So we feel very connected; however, it’s when we choose to be. It is easier to turn off here! But we also get a lot of guests and their families at the ranch for a few days at a time, families we might have just met for dinner or a playdate in our old life—up here you form much stronger connections and friendships when you are living together, including them in farm work, up early making breakfast, sharing a hearty farmer lunch and a hard-earned family dinner together (with our meats and garden bounty) and then staying up late chatting on the front porch over cocktails. It’s a much greater QUALITY of connection with people and an experience you don’t find many places! You have an impressive social media presence. How have you felt its impact on your business? Social media is a great tool to reach people and tell our story especially living in a remote location. It is a really fun way for me to share daily tidbits and experiences with others and receive feedback and motivation to keep going. I connect with a lot of other farmers and ranchers on social media which provides lots of helpful advice and tips! Social media is really what we have based our business on to sell our meats. We think it is incredible for a farm to be able to reach so many so easily and let people really know their farmer and where their food comes from. What are some of the challenges farming is facing and how can tech help solve some of them? There is always room for improvements in any field and farming is no different. However it’s hard to implement technology in this field in general, when

LEFT TO RIGHT: JANIE, TESSA, FRANCIE AND MAISIE.

farmers have found their own tried-and-true ways to do it themselves and they don’t need or want to change. The market for technological advances in farming is not always there—but there are new tools and technology for farmers coming out everyday that are helpful! I have an app that tells me how much rain we have gotten overnight on each of our pastures and we use a lot of great online tools to sell our meat and get our custom boxes to customers in as short a time as possible. Aside from friends and family, what aspects of life in the Bay Area do you miss the most? Sushi! And sometimes getting my hair done or being pampered—but I wouldn’t change it for the world. I have embraced a lifestyle where my husband and my kids and I are always covered in dirt, our hair thrown in a braid, jeans and boots on that came from the tractor supply store and callouses on our hands—and I couldn’t go back! I’m a lot stronger physically and emotionally and I think my girls are, too. What parts of your life in the country do you wish could be transported to tech/urban areas? Letting other kids experience the independence and resourcefulness and opportunity to play and learn in the outdoors, take risks, learn the raw emotion of real world ups and downs with animals dying or farm problems and being a part of solving those problems. In the Bay Area, our kids were not expected to do much; we catered to them a lot more and focused a lot of time on entertaining them. Here, kids don’t need to be entertained! And there is so much they need to do for themselves out of necessity. I think they are learning to be intelligent, functioning adults 41

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more than they would have if we’d stayed in an urban life. I wish more kids could experience that freedom and independence! Are there aspects of modern technology you feel are essential to successfully managing your business and maintaining balance in your personal lives? I have found that fewer options is a good thing... sometimes! Small town shopping is pretty neat. We have one hardware store, one lumber yard, one feed and garden shop and you have an account at each store where they know your name and you don’t have to bring your wallet. And by frequenting these shops, we are supporting our neighbors and our community directly. You feel the benefits of shopping small. But above that, and anything we can’t find here—Amazon Prime helps, too! We still get 2-day delivery and it’s not hard to get whatever we need thanks to technology. How do you see your business evolving? We want to continue to grow, but not too big. We still want to always be the ones doing the hard work every day together as a family. Shortcuts or outsourcing are not an option we want to consider. It’s why we love it. It’s why we feel so proud putting this food on tables knowing our family raised it together. We are also working on building a first-rate campsite on our ranch (“glamping”) for customers to come experience life here. We also hope to build our own meat processing facility someday to streamline our product and have more control over our dry aging and packaging right on the ranch. We learn a little more every year, too—so there are always improvements to be anticipated and made. What advice would you give others who consider leaving technology-centric areas for a rural life? Be prepared to work harder than you ever have, 7 days a week—every day of the year. There’s a lot to learn. Follow another farmer. Be open to learning from experienced ones who are willing to share. Don’t think you know everything from reading a book, knowledge comes from experience in this field. INSTAGRAM: @maryheff.5marysfarms FIVE MARYS FARMS AT SHARPS GULCH RANCH 6732 EASTSIDE ROAD FORT JONES, CA 96032 USA 530.598.6094 www.fivemarysfarms.com ORDER ONLINE: www.shopfivemarys.com

vcrown.com

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uique Dacosta was born in 1972 in Jarandilla de la Vera. Of Extremaduran origin and Valencian by adoption, he developed his professional career as a chef since 1986, beginning his work in the kitchen and enhancing his knowledge of the craft further with books. At the time he mostly looked up French chefs whose culinary styles were very much different and appealing to those with whom he was working. At an early age, he fostered a curiosity about seeding and food that goes beyond just eating. When he turned 18 years old he began to visit the best gastronomic restaurants of Spain. In 1988 he started to work at El Poblet, and today the restaurant bears his name, Quique Dacosta Restaurante. In its initial stages the restaurant offered Castilian food and later went on to offer local seafood cuisine. It was there that an Alicante, Valencian and innovative Spanish cuisine began to be created and contextualized. Styles were mixed in order to create a new Valencian cuisine by the end of the 1980s and the early 1990s under his direction. Seeking to create an updated contemporary cuisine leveraging new techniques, Quique Dacosta sought primarily to lighten the cuisine and rectify the cooking points, elaborating on the products. To create with local products is the leitmotif of his work and always with a window open to the world, to the cultures of other countries’ kitchens and products in order to enrich his culinary proposal and knowledge. GEV: By 2050, the planet will have about 9 billion inhabitants. How do you foresee the evolution of food consumption up until that point? And what measures should we take today in order to be prepared? Quique: It is not an easy task, especially for a chef. I believe I have more concerns than solutions. Finding a balance will be critical. Today we know that we produce enough food to feed the entire planet, and more. But we must pay attention to mass distribution, access, and especially food sovereignty (the ability of communities around the world to decide and plan their own diets). It is important to raise awareness not only about whether we can produce food for everyone, but also about the production capacity the earth affords us. We need to protect the ocean from overexploitation. We need to carefully consider what we eat, how much and how. What we buy and when. What we dispose of and how. In a society that has the power to decide what it eats, it is critical to have enough information to make appropriate decisions. I do not expect everyone on the planet to consume “ok” products, but it is essential to be aware of the temporality of the products, the resources that are used for certain crops and breeding farms, as well as the alternatives that exist. In places where people are not able to eat three times each day or where people still die of starvation or malnutrition, the actions are different. It does not depend only on production capacity or food sovereignty, but on the practices of developed countries and how they directly affect other areas of the planet. Issue 21

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In short, we must adopt an active role to ensure that in 20 years those who can eat today can continue to do so, that people do not die because of lack of food and that there is a planet left for those who are coming. I do not know the recipe but I know that it is in my hands to bring awareness to many about the benefits of responsible food practices. Are there any current food practices or movements you feel will really make a difference to the way we eat 10 years from now? GEV: The supply of regional products is a practice that can mean a lot in terms of ecological footprints. The recovery of species and varieties is a path that could and should be taken once again. It might seem difficult in a world that continues to become more and more globalized, but let’s keep in mind that current trends are looking for authenticity in many cases, and that can only be provided by each place’s DNA as expressed through its products. But to be realistic, I do not see the globalization machine stopping any time. However, I think the green trends of healthy eating and focusing on specialty and small products can be the seeds that influence consumers in the long run. It is nothing new, and I think that technology and innovation will be decisive in the coming years. The food industry is huge, with large economic and political interests. Many people have to come together to change things in order for small gestures or minority practices to become reality; there are many minds to change as well and a lot of money to not move forward. I still think if we act and work on education and awareness, there is much we can achieve before we reach a point of no return.

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What are the latest food trends or technological breakthroughs that are worth supporting in your opinion? I am a fan of natural and handmade food. This is why I will always support this longstanding “trend” if that is how we want to call it. It will always be smart to support practices that bring us back the value of the basics, the love for that which the earth gives us, the ocean and the hands of those who work for it.

What are your favorite kitchen gadgets? The digital thermometer is an instrument that gives me a lot of confidence in something as important as food doneness. I would also mention a precision scale. In an ever more precise kitchen, these are extremely necessary in order to avoid mistakes. Weigh, measure and count…always; being organized is essential. They are very small gadgets yet provide me with peace of mind. And if I can name another one, it would be a cell phone, which is an essential tool for me. Who in the culinary community do you feel are the true visionaries? It is very hard to talk about true visionaries. I am not a trend hunter and therefore I cannot say who is especially authentic and who might be a fraud. However, there are some who I believe are taking paths not taken before and who I believe are trailblazers: Michael Bras. Father of a movement that has sprouted in thousands of places around the world and which has expressed itself in many forms. Naturalism has more followers than ever before and the contemporary father of the movement is Michel Bras. It is also true that before him, Michael Guerard did a lot for this concept. El Bulli. During their time, Ferrán Adriá and his team created a way of cooking and acting which defined the next ten years of cooking around the world. Rene Redzepi. He took an unexpected turn and made us look at Nordic countries. He did not do it by himself yet he made restaurants like Geist, Relae, Geranium, OAC and others quite known throughout the world. Latin America has a lot to say: there are many people who will bring the world many joys in the next ten years. Incredible things are happening in Spain. I believe now is the best moment for Spanish cuisine. You see more diversity that is different than with other creative people. We were never this good, so wide-ranging and creative. Many things will continue to happen for many more years. Japan continues to export its longstanding traditions and culture, which are ever more cosmopolitan and possibly less pure outside its borders. In North America. Grant Achatz and José Andrés are really pushing the culinary boundaries & doing extraordinary things.

For more information on Quique Dacosta and Fronteras restaurant, please visit www.quiquedacosta.es

CHEF EN GLAM

Stars, Spice & Everything’s Nice A CONVERSATION WITH EXECUTIVE CHEF

SRIJITH GOPINATHAN by Annabelle Marceno Pericin Photography by Brian Wong www.photostudiow.com Executive Producer: Kathryn Holland Besser

estled in the heart of San Francisco just steps away from Union Square, Campton Place Restaurant has earned double Michelin star status with Executive Chef Srijith Gopinathan. His deft fusion of Cal-Indian flavors and artistic plating continues to create memorable and multi-sensory dining experiences. However, what really stands out is how nice (and funny) he is. Chef Gopinathan’s easy going manner and engaging smile are somewhat contrary to the customary image of a reserved Michelin-starred chef. He is the only Indian chef in the nation to receive such distinction. Sitting down over chai one afternoon, Chef Gopinathan shares with GEV what has contributed to his success, how technology plays a part in his kitchen, and how he is still trying to find balance in what he does. BEYOND THE STARS As Executive Chef at Campton Place since 2008, Chef Gopinathan received his second Michelin star in 2016 and one wonders what he has done differently with his approach to the menu. He believes things are largely the same and not much has changed. According to the chef, “Change is important but one more star or other accolade shouldn’t change our approach; then it becomes artificial.” Does he feel he Issue 21

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needs to do something different? Not necessarily different but he always feels he should do more and do better. He doesn’t need to have a star. “It really starts with intention,” he reflects. Keeping a diverse menu and staying competitive, Chef Gopinathan works and collaborates with the back and front of the house. “I believe it’s about getting feedback. It starts in the kitchen, from the cooks, my colleagues, myself, then the front of the house staff who actually see the reactions of the patrons and guests on a daily basis,” he proclaims. “Feedback is important and I want to make sure it is taken into account. It’s not about me always liking the food; it’s about feeding people and the important thing is that people come to the restaurant and enjoy it. If they don’t like the food, there’s no point in serving it.” TECHNOLOGY IN THE KITCHEN In Chef Gopinathan’s world, his technology is both physical and sensory. Fragrant spices such as star anise, cinnamon, and cardamon are star ingredients in his kitchen. He loves using coriander seeds for savory creations and cardamon for desserts. When asked his favorite protein, he playfully responds that he loves milk but also adds, “I like chicken or a good

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Chef Gopinathan is a huge thinker. You can see it in the presentation of his food. Not only that, he is the funniest and nicest chef I know.â&#x20AC;? RICHARD DEAN, MASTER SOMMELIER CAMPTON PLACE

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CHEF EN GLAM

flavorful bird like squab, and fish paired with simple and seasonal ingredients,” he shares. The team relies on a sous vide to cook protein to its perfect temperature while preserving essential flavor. The main benefit of sous vide is to ensure food is evenly cooked from edge to edge, to its desired doneness without overcooking the outside and maintaining moisture. Another tool he employs is a nitrogen-powered canister to create foams, fluffy sauces, and infusions. Chef Gopinathan knows technology is driving new world cuisine to the next level. He acknowledges that it’s easier to use technology to enhance what he’s already doing. “It can also be easy to lose sight of what you’re doing and over use high tech equipment,” Chef adds. “Really at the end of the day, what you’re really doing is still just food.” TO STAY OR NOT TO STAY Chef feels that having Campton Place located inside 5-star luxury hotel Taj Campton Place is symbiotic. “There are many guests who stay at the hotel to facilitate visits to the restaurant. Being in a hotel benefits the hotel and also benefits the restaurant.” He shares that it gives him a tremendous amount of satisfaction when guests plan their vacation around the meals they experience at Campton Place. FINDING BALANCE Chef Gopinathan admits he’s still trying to find a balance between work and home life wth his wife and son. “As of now, I’m working more than being at home,” laughs Chef. “At home, I don’t cook a lot to the frustration of my wife. We have a small garden in the back yard; we make a lot of salads and our own

salad dressings. We also make sweets with our son.” A favorite local escape for Chef and his family is Monterey and another cherished spot is his home town of Trivandrum in southwestern India. He left in his early 20’s and feels he’s not lived there enough. He’s always drawn back to see what’s going on. “India is a very old country and there’s so much to learn and study. My parents are still there and I take my son every year to visit. He’s very close to his grandparents and connected to his roots.” There are many family recipes he draws from but certain ones he doesn’t make in America because of the complexity of the dish or because some of them are an acquired taste. He remembers there was a time when Indian spices were foreign to America and now people are loving it. “There are more Americans who are asking it to be slightly spicier!” Chef Gopinathan believes balance can be achieved by how much you show or do not show as a chef. “Chefs have the opportunity to get out and reveal who they are, what they are capable of and not be behind the screen most of the time. We are the artist and our canvas is the plate. When we know who’s the artist, the plate has more meaning. To me, that’s when proper balance is maintained.” CAMPTON PLACE 340 STOCKTON STREET SAN FRANCISCO, CA 94108 415 781 5555 reservations.campton@tajhotels.com

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BRENTWOOD CORN, PEANUTS, BROWN BUTTER CRUMBS AND BOURBON

POACHED LOBSTER TAIL, COCONUT CURRY SAUCE, PUFFED BLACK RICE AND YOUNG PEAS

DARK CHOCOLATE, BLACK MISSION FIGS, SOURDOUGH ICE AND COCO NIBS

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A CHEFâ&#x20AC;&#x2122;S GALLERY

CHEF EN GLAM

We are the artist and our canvas is the plate.” EXECUTIVE CHEF SRIJITH GOPINATHAN CAMPTON PLACE

TANDORI PEACH SALAD, MINT SNOW, CUCUMBER AND SPICED RAITA

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An open mind – Buying a wine based solely on

points amounts to a short cut that will eventually backfire. Knowing what you enjoy, however limited, is a starting point to a world of discovery. Points can help guide that journey by calling attention to an unknown variety or producer but, like following a well-meaning GPS that leads you down a dead end street, if you always rely on points which are someone else’s opinion about the wine, you’re not learning to trust your own palate. Broaden your horizons and explore mid-priced wines that are somewhat similar in style to those you already enjoy. They’ll bridge you to new varieties and styles in an organic way that’s not entirely dependent on a number.

Waiter’s corkscrew – By the time you’re a wine enthusiast you most likely have a kitchen drawer cluttered with wine accessories. Forgot the gimmicky wine openers once you learn how to confidently pull a cork using a waiter’s corkscrew, in most cases, it will be the only tool you’ll ever need. There are exceptions, a rabbit ear pull is useful if you’re opening wines with very old, fragile corks and a press pull is handy if you’re opening 50 bottles at a time. Otherwise, practice makes perfect.

Quality glassware – Sensory science has proven that quality glassware actually enhances your enjoyment of wine but that doesn’t mean you have to buy the most expensive glasses available. For everyday use, select thin-lipped, unleaded crystal stems in one size that works for both white and red wines. Larger glasses are always a bonus if you’re drinking blockbuster reds that need to breathe but then a decanter works equally as well.

Temperature-controlled wine storage – Heat is the enemy of any wine that hasn’t been fortified or intentionally oxidized and to be well rested, wine needs to be kept in a cool, dark, still place. The refrigerator works in the short term but it’s far too cold for long term-storage and the development of wines bottled under cork. Invest in a small wine refrigerator or, if your climate is favorable, create a cellar that takes advantage of natural conditions.

Like-minded enthusiasts – Wine is best enjoyed with food and friends. If you don’t enjoy cooking, spend time with people who do and bring wines to the table that will delight and challenge them. It’s time to move past the old maxim “white wine with fish and red wine with meat” and apply the basic chemistry of food and wine pairing to get the most enjoyment from every sip and bite.

Lacie, 24 - A lot of people say a wine glass plays an immense role when drinking wine. Is this true? What are your best recommended glasses for both white and red wines? DEBORAH: Sensory scientists have proven that wine glasses enhance our enjoyment of wine and the reason they do is based on their shape rather than their quality. That said, nothing beats a thin-lipped, unleaded crystal glass with enough room to move your wine around without sloshing for maximum enjoyment. For everyday use, look for an unleaded crystal glass in a generous size that will work for both white and red wines, I happen to like the Crate & Barrel Viv Big Red Wine Glass ($4.95) which is unleaded crystal made in Slovakia and comparable to the Riedel Vinum Bordeaux ($55). If you’re not concerned about breakage or want a signature shape, Riedel offers a different glass for every variety and style of wine. I do own Riedels and Andrea Immer’s The One glass in two sizes but forgo the taller Zalto Universal Glass ($60) which is a favorite with sommeliers. When it comes to Champagne and bubbles, avoid straight-sided flutes and opt for a tulip shape or regular wine glass. I prefer the Lehmann Grand Champagne glass (set of six $90) as it improves the enjoyment of any sparkling wine.

Pamela, 26 - I don’t drink wine but I would love to learn about food and wine pairings. Where and how do I start? DEBORAH: The familiar maxim “White wine with fish and red wine with meat,” is a serviceable guideline but inspired food and wine pairing relies more on understanding the basic chemistry Issue 21

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between wine and food. Ideally, we want them to enhance one another and one way to achieve that is through mirrored pairings in which the flavors and the weight of the food are mirrored by the wine. Try a savory, umami and black pepper-driven pinot noir served with pepper-seasoned charcuterie. Acidity in wine is essential as it elevates the flavors in food and creates magic when paired with salt. Salt dials up the fruit in lean red wines with moderate tannins and makes them seems richer and rounder while it takes the edge of any wine that might otherwise seem too acidic. A personal favorite indulgence is pairing Champagne and truffled pomme frites. This pairing works on many levels by mirroring the yeasty, earthy mineral notes of the Champagne with the earthy truffles and potato and by contrasting acidity, salt and texture as the rich heat of the frites meets cool palate- cleansing bubbles. The bottom line: Most wines work with most foods so pursue mirrored and contrasting pairings and then let your guests decide which produce the most pleasure.

Jana, 30 - What is the difference between a Burgundy and Bordeaux blend? And at the end of the day, does it really even matter? DEBORAH: Both regions produce red and white wines but they’re as different as night and day. At its most basic, red Bordeaux is a blend of grape varieties like Cabernet Sauvignon, Merlot and Cabernet Franc and red Burgundy is a mono varietal wine made from Pinot Noir. As a rule, Burgundy is typically a lighter wine style with high acid, moderate tannins and oak flavors while Cabernet Sauvignon or Merlotdominant Bordeaux has considerably more tannin and oak influence. What matters most is navigating the various levels of quality produced in each region so you get the most enjoyment from the wine and the food you’re pairing it with. If you’re a lover of California Cabernet Sauvignon then you’ll find modern, high-end Bordeaux wines to your liking as they’re growing increasingly similar in style. If you enjoy medium-bodied Cabernet or Merlotdominant wines with less extraction

and oak influence look for Cru Bourgeois or Bordeaux Superior. In Burgundy, Premier Cru level wines offer some of the best quality for value enjoyment and, in warmer vintages, entry-level Bourgogne will please enthusiasts of more delicate, food-friendly Pinot Noir.

Lakeesha, 21 - Does cheap wine always taste bad? Cheap is a relative term but let’s say we’re talking about wines that sell for under $7 retail. DEBORAH: Simply put, there’s quality for value to be found at every wine price point. My threshold for quality usually starts at about $10 which is where I find wines that meet and often even exceed my expectations for quality and value. Finding your “sweet spot” where quality and value meet is a personal journey that depends largely upon your preferences and budget. Your discovery can be helped along by reading reviews of wines under $20, one of my favorites is The Reverse Wine Snob, and by asking the staff at your local wine retailer for wines that over deliver in quality for their price. One of the best ways to navigate the under $10 category is to look for wines that have consistently performed well in wine competitions where they have been blind tasted by judges against similar or even more expensive wines and prevailed. Keep your expectations in check and happy hunting.

Ricardo, 28 - I bought a pricey Napa Valley Cabernet last year, when should I open it? DEBORAH: Assuming that your wine was released the same year that you purchased it, it’s most likely from the 2012 or 2013 vintage both of which are delicious. 2012 was a rebound vintage from a string of cool vintages that ended in 2011 and the wines are both accessible and age worthy. I’ve tasted a good many of the 2013 releases from Napa and the majority were even more accessible than the ‘12s and quite ready for drinking. Your drinking window depends entirely upon the flavor profile that you most enjoy. Like your Cabernet Sauvignon fruit forward with mostly primary and secondary flavors? Drink any time within the next five years. Prefer your wine with less pronounced fruit and the addition of tertiary flavors like tobacco, leather, earth or mushroom? Then cellar it properly and enjoy after five years and, depending upon the maker and structure of the wine, up to 30.

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Johara, 22 - What is a library wine? DEBORAH: A library wine is simply one that the winery is holding in its cellar as part of its archive or library of former vintages. In addition to being an historical inventory of the winery’s production, this archive has many functions. Winemakers draw from their library to compare vintages and see how their wines are developing in bottle. Library wines form what is known as a vertical tasting composed of consecutive or chronological vintages that may include a handful of wines or span 20 to 30 years or even decades. Well-cellared older vintages can be pricy so look for opportunities to taste a library wine or flight of library wines when you’re visiting a winery tasting room. This is a good way to gauge how the current release wines will develop and to decide if you’ll be drinking or cellaring what you buy. Wineries often donate large-format, older vintages from their libraries to charity auctions and events and host vertical tastings of library wines to commemorate an anniversary or important milestone.

Brian, 30 - I once bought a bottle that was rated 98 points by Robert Parker. I did not like it at all and thought it was offensive. Is there something wrong with my palate? DEBORAH: Absolutely not! Assuming that the wine wasn’t out of condition meaning flawed or faulted, your preferences and those of Mr. Parker simply aren’t aligned. Parker’s palate is notoriously responsible for the trend of ripe, powerful, extracted wines that often taste wonderful on their own but can be challenging for tasters who prefer more delicate wine styles and tricky when pairing at the table. Buying a wine based solely on points amounts to a short cut that will eventually backfire. Knowing what you enjoy, however limited, is a starting point to a world of discovery. Points can help guide that journey by calling attention to an unknown variety or producer but, like following a well-meaning GPS that leads you down a dead end street, if you always rely on points you’re not learning to trust your own palate. Broaden your horizons and explore mid-priced wines that are somewhat similar in style to those you already enjoy. They’ll bridge you to new varieties and styles in an organic way that’s not entirely dependent on a number.

Devon, 25 - Should I serve my wine in room temperature or chilled? DEBORAH: There are guidelines for the range of service temperatures recommended for different wine styles and I’m a firm believer in serving and drinking wines at the proper temperature. Wine is hugely temperature dependent and it will smell and taste very different at different temperatures. I don’t enjoy any wine that’s too warm, it’s simply not refreshing. At the same time, wine straight from the refrigerator will be too cold with the aromas and flavors suppressed. If you have a wine that’s imbalanced to alcohol, then the colder the better. I enjoy lighter red wines slightly chilled, they seem to come alive, and I always let my whites and bubbles come up a few degrees so I can fully appreciate the aromas. When you’re ordering wine in a restaurant, never hesitate to ask for an ice bucket if a red wine comes to the table too warm. Any well-trained sommelier or waiter will gladly oblige.

Tori, 28 - Why should we decant wine? Does it seriously improve the quality of the wines?

DEBORAH: My decanters get plenty of use and I also use a small aerator called the “Soiree” when I’m pressed for time or simply want to give a wine – red or white - a breath of air as it goes in to the glass. Decanting isn’t going to improve the quality of a wine per se, it’s going to improve the way you experience it. The reason we swirl wine in our glasses is to get some oxygen in so the wine can open up and release volatile aroma compounds and breathe. Decanters serve the same purpose for the whole bottle. In the short term, oxygen is your friend so keep swirling and decanting but leave a wine exposed to air for too long and it will oxidize, the flavors will flatten and go stale.

Jacob, 27 - My friends are not wine savvy but I’d like to throw a nice dinner with food-friendly wines, what should I serve? DEBORAH: They may not be wine savvy but I’ll bet they have some idea of what they

enjoy. Enjoyment being the priority, my formula for serving wine is to have a little something for everyone. Taking your meal in to consideration, don’t be afraid to offer several different wine styles and let guests gravitate to those they’re comfortable with or experiment. Dry sparkling wines are universal and I like to include one in the offering. A crisp, mineral-driven white that’s not too acidic, a rosé that can bridge vegetarian dishes and lighter meats, a lowtannin red like a cool climate Pinot Noir or a Beaujolias Cru work well with all but the heaviest meats, and a smooth, fuller bodied red like a Malbec or Zinfandel means you’ll steer clear of the astringent tannins and bitterness that marks many young, oaky Cabernet Sauvignons.

Chris, 23 - Are there any apps or techie gadgets out there that can help get my head in the game of wine appreciation? DEBORAH: Wine appreciation is benefiting greatly from technology and it’s never been easier to archive what you’re drinking. Unless you’re confronted with a defining wine moment, an unforgettable, earthshaking sensory experience, it’s very likely that you won’t remember the name of that tasty Bordeaux you had by the glass with dinner last night. This is where apps like Vivino, Delectable and a host of others come to the rescue making it easy to record, rate and share that mystery wine. I use Delectable which is frequented by the wine trade but sometimes it’s simply a matter of logistics and I write tasting notes in a small notebook because it only requires one hand and frees up the other for my glass. Test drive a few apps to find the one that suits you and encourage your friends to join suit. Wine’s a lot more fun when there’s good food and like-minded friends involved.

ABOUT DEBORAH PARKER WONG Deborah Parker Wong, DWSET is an opinion-leading communicator, journalist and author who specializes in the wine and spirits industries. As Northern California editor for m-dash Publishing and The Tasting Panel, SOMM Journal and Clever Root magazines, she writes monthly industry columns and reports on the global wine and spirits industries with an emphasis on technology and trends. She is the co author of “1000 Great Everyday Wines” and contributes thoughtprovoking content to industry trade publications including Vineyard and Winery Management Magazine and Drinks Business in addition to lively consumer drinks content for Examiner.com and her archive site www.deborahparkerwong.com.

icons Photographer: VINCENT GOTTI (www.vincentgottiphotography.com) Model: TRAELEE COSTELLO Hair and Make-Up: RENE GONZALES Featured Designer: ANDRE SORIANO BTS Photographer: CLINT GOROU Associate Producer: RENE GONZALES Location: Wonderland Studios in Anaheim, CA

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hen Andre Soriano first graced us all in the fashion reality show produced by Robyn Rihanna Fenty "Styled to Rock", his career was catapulted into the controversial and untamed world of exemplary modern trends, showcasing how he drives the industry we hold so dearly in our impassioned wild hearts. Alongside features in Vogue Italia, this truly iconic designer topped the most outrageous Grammy dress list with a stunning ensemble for the American singer and songwriter Joy Villa, wowing photographers and the competition in an unforgettable way. For many, this year is all about finishing touches, so when I met Andre Soriano in a recent photoshoot, I was shocked and awed by how expressively tasteful his fashion line really is and how this "bon vivant" Filipino LGBT humanitarian could stun the camera with attitude when the flash was on him. Let us make no mistake about the fact that this seasoned fashionista is a designing force to be reckoned with and his work ethic proves it. Icons is a concept that brings elegant and classic Hollywood touches to modern stages and runways. Each dress, carefully designed by Andre, invokes an individual essence unlike the next. With dark tones and shimmering details my choice design is his slim backless gold evening gown. What makes this designer’s experience so attractive is his outrageously lively, fun and compassionate attitude. Between Madonna and Rihanna playing in the background, the session was off the hook! Highlighting and defining any great individual is the people with whom they surround themselves. Clint Gorou (partner & media director) said "It’s hard to choose my favorite dresses from Andre’s "Icons" collection. Many of his pieces in this collection pay tribute to womanhood by embodying different elements. He has lace, velvet, silk, satin, chiffon and so many other sexy and sultry looks but I specifically enjoy his use of fur for his Icons collection because it is an ode to fall. There’s something about a woman wrapped in an Andre Soriano fur while wearing a gown which fits her body perfectly that gets my attention. Andre has such a strong definition of his talent and he is so keen on always bringing his all to everything.” Currently they are working on the pilot of a reality show coming soon to a TV screen near you. In the meantime they are still producing Andre’s documentary: 30 gowns in 30 days.

For more information on Andre, visit his website at www.andresoriano.com

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Barcelino Metallic Chocolate Leather Circle Jacket Barcelino Cashmere Sleeveless Turtleneck Sweater Barcelino Gold Tan Suede Leggings Shoe Stories of Sausalito Miki Brown calf/suede leopard cocoa bootie by Marion Parke

Jean Kaori Italian Cashmere blend Leather Trim Swing Coat Barcelino Brushed Metallic Gold Bodycon Cocktail Dress Shoe Stories of Sausalito Leather Pewter Heel Sandal by Marion Parke Issue 21

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Jean Kaori Italian Wool blend Flounce Cape, Italian Polyester blend Peplum Top & Pegged Pencil Skirt

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Barcelino Navy Blue Illusion Detail Gown with Beaded Back Mesh

Barcelino Silver embellished Tulle ball gown

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Barcelino Gold and Noir Off-The-Shoulder Lace Embroidered Gown Shoe Stories of Sausalito Champagne Satin Heel Swarovski Crystal by Sergio Rossi

Shoe Stories of Sausalito Denim Suede Mitchell pump by Marion Parke

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Turquoise Taffeta Ballgown Skirt by Altana Danzhalova Jewel encrusted bustier by Barbara Lee

makeup

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Chanel Levres Scintillantes Glossimer #206 Beige Star www.chanel.com

Dior 5 Couleurs Designer Makeup Artist Tutorial Palette #708 Amber Design $62 www.dior.com

mono Dior Rouge Lipstick Beige Angelique $35 www.dior.com 81

mono

MAC Eye Shadow x 9 Burgundy Times Nine $32 www.maccosmetics.com NARS Semi Matte Lipstick Scarlet Empress $28 www.narscosmetics.com

mono

Chanel Les 4 Ombres Le Rouge Collection No 1 Eyeshadow $61 www.chanel.com Charlotte Tilbury Matte Revolution Lipstick Birkin Brown $32 www.charlottetilbury.com

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A diet rich in EFA's are the building blocks of healthy cell membranes. There are available EFA topical treatments in the market for skin and hair which improve hydration and elasticity assuring glowing skin and lustrous hair. Currently, we are crazy about Ouai's fatty acids produce smooth and full hair available here www.theouai.com. Another winner in our book is Oskia's nourishing and illuminating pink cleansing gel, turns into an oil and melts into the skin to reveal fresh bright skin. www.oskiaskincare.com

Multi-functionality is a driving force of innovation with cosmetics. Bite's Multi-stick applies like a cream and wears like a powder for weightless color application- just apply with your finger or a brush on the eyes, lips and cheeks. Our favorite colors, Blondie and Anise. $24, www.sephora.com

The JeNu Infuser is a revolutionary way to increase the absorption of the active ingredients in your skin care products. Using 365,000 pulses of ultrasound energy per second, the JeNu Infuser vibrates the microspheres in the MicroSphere Conducting Gelâ&#x201E;˘ on the skin. The vibrating microspheres help push the product into the skin, resulting in increased absorption. The JeNu Ultrasonic Infuser is pain free, quick and safe for home use. $199.95, www.jenu.com

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whatâ&#x20AC;&#x2122;s happening?

Joe Seiler, Sophie Azouaou, Kaye Cloutman & Ken Henderson

Gavin Newsom, Sophie Azouaou & Orkut Buyukkokten

Ken Henderson, Sophie Azouaou, Joe Seiler, Gavin Newsom & Carol Batte

Joe Seiler, Sophie Azouaou & Gavin Newsom

Grant Laut, Christopher Goff, Sony Holland, Orkut Buyukkokten, Julia Reinerth & Ashley Pengilly Issue Issue 20 21

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Patric Gallineaux, Guy Patterson, Esfir Schrayber & Tamer Ilkay

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n August 9, 2016 at the Underwriter’s Pre-Gala Party of Richmond Aid Ermet Foundation held at E&O Restaurant in San Francisco, GEV had an opportunity to sit down and chat with Lt. Gov. Gavin Newsom who became a bit nostalgic as he recounted memories of the time he became an active supporter of REAF. He found a welcoming place within its members then and shared, “My focus that time was really on the fundamental right of marriage equality. At the time my position was very controversial even within the gay and lesbian community. Some leaders within the LGBTQ community were concerned that it was too much, too soon, too fast. Some of the biggest critics of our actions in 2004 came from within my own party, the Democratic Party, not the Republican Party. So when I look back at that, it was an audacious act at a time where we needed a little pattern, and we needed to shake people's consciousness, because what we were doing with respect to marriage laws and DOMA was discriminatory.” “We were denying people their fundamental rights. What we did was a very visible act of defiance against the status

quo, because we had 4036 couples from 46 states, six nations around the world that came to express their love in February of 2004. What I look back on, the most potent thing we did was to put a human face on discrimination, and we brought into people's living rooms a different consciousness around what was really being denied as it relates to the rights of the gay and lesbian community. And I think what was so remarkable to me was, how unremarkable the images were that we brought into people's living rooms, meaning, there were no images that could be exploited. This was your neighbor, your travel agent, it was your butcher and your barber, and it was your uncle, or your mother, your father, your kids, your grandkids. It was noteworthy how normal it was, but how extraordinary it was at the same time, and when you're able to put a human face on discrimination, ultimately that puts a punctuation upon it, in terms of a need for change.” I met many people in REAF that understood the sentiment and frustration I had within this issue and it’s really great to see how from that time, progress has been made in

terms of finding a treatment for HIV and accepting Marriage equality. Ken Henderson, Executive Director/ CEO of REAF agrees and adds, “Over the 22 years that we've been going, we've seen a lot of progress, a lot of changes, and big advances in treatment. We still don't have a cure, but people are able to live longer, healthy lives, and the prospect of getting a cure is getting closer all the time. I hope we can change a few people's minds and touch a few people's hearts in our shows. We've been really good in the past about touching people's hearts, because what we do is take care of each other, whether it's feeding the hungry, helping the homeless get off the streets, making sure that people with HIV and AIDS have access to health care and treatment, housing and all the things that they need. I guess to me, that's the thing. My general philosophy in life is, we have to take care of each other. We are our brothers' keepers. We can't live in isolated little pods of our own all the time, and be separate from the rest of the world.”

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ompared with past events, this year’s red carpet gala was stepped up quite a bit in terms of sophistication and presentation. On August 21st, at the majestic halls of the historic Herbst Theater in San Francisco, guests were able to partake in an evening of glamour and music from an impressive lineup of performers comprised of American Idol stars, Broadway legends, and celebrities as well as locally acclaimed performers. Richard Blum and Mayor Willie Brown Jr. also graced the occasion with their presence and support. The amazing gala concert was combined with a VIP gala dinner preceding the performance and followed by a nightclub-themed after party with the cast titled Club REAF. The Gala Committee, led by Sophie Azouaou who also serves on our Board, did a great job of bringing in new blood and new ideas to help us expand and grow our mission. "Help is on the Way" is always a team effort and we have an exceptional team from our Board of Directors all the way down to the hundred or so volunteers who really make it all happen. We're really happy to be able to support Meals On Wheels of San Francisco and AIDS Legal Referral Panel through this year's gala,” shares Ken Henderson REAF Executive Director. “I was honored to cochair again this year. The Richmond Ermet Aid Foundation founders Barbara Richmond and Peggy Ermet were smiling down on us and proud. I am thankful for all our angels and sponsors. Special Thanks to Lieutenant Governor Gavin Newsom, Richard Blum, Mayor Willie Brown for their support. It was a moving night for me on all fronts. I am also thankful that Kelly Vlahakis Hanks, President and CEO of Earth Friendly Products; the daughter of my mentor the late Dr. Van Vlahakis, attended and supported our event” says Sophie Azouaou. The concert featured show-stopping performances by several "American Idol" alums including the amazing Constantine Maroulis, Kimberley Locke, La Toya London and Melinda Doolittle as well as Broadway legends Donna McKecknie and Carole Cook along with many other noted TV, stage, screen and recording stars. The concert was directed by David Galligan and musically directed by "American Idol's" Michael Orland.

American Idol stars perform (L-R) Melinda Doolitle, Constantine Maroulis, Kimberley Locke & Latoya London

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red carpet events

Sophie Azouaou & Johnny Cloutman

Latoya London

Kimberley Locke

Paula West

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what’s happening? Board member and Gala co-chair Sophie Azouaou kicked off the dinner program by introducing a video welcome by Lt. Governor Gavin Newsom. Sophie Azouaou emphasized that love starts at home and introduced 9 year old Johnny Cloutman who gave a powerful message: "Love knows no color, culture or gender. Please teach your children the values of love, respect, acceptance, compassion and tolerance. It starts at home... Then this world will be a much better place to live." Other gala co-chairs included Dr. Albert L. Chow, Eileen Blum-Bourgade and Meals On Wheels Executive Director Ashley McCumber. While guests enjoyed a three-course gourmet dinner, they were entertained by 2 cast members from the Broadway touring cast of "Beautiful" followed by a mini fashion show featuring four gorgeous gowns by San Francisco emerging star fashion designer Anna Cecilia Ortega and Jewelry by 21HM Boutique. Ortega announced she had joined forces with Franco Uomo. “It was an honor to be part of such a meaningful and glamorous event. I am thrilled I was able to show a few pieces from my fall collection and that they were well received,” mentions Ana Cecilia Ortega. Kelly Vlahakis-Hanks, President and Founder of Earth Friendly Products, made the dinner closing remarks and thanked Sophie Azouaou for impacting people each and every day on how to lead a greener life. She also shared how her father had a dream and started with $35 in his pocket. Her message of hope, love and health was inspiring. Earth Friendly Products is now the biggest sustainable, chemical-free maker of home and commercial cleaners. “Last night, we witnessed the enduring power of the human spirit, and how kindness, compassion, and selflessness not only define the impact of the legacy we leave behind here on Earth, but they also exemplify the memorable difference that we can each make in one another’s life. I was extremely proud and honored to be part of this special event, “shares Kelly Vlahakis-Hanks, CEO of Earth Friendly Products. The Club REAF after party featured an assortment of gourmet desserts and appetizers, Ketel One and Bulliet Bourbon spirit bars, assorted wine tastings and dancing to the music provided by prominent DJs GoBANG. Proceeds from this event will benefit Meals On Wheels of San Francisco and AIDS Legal Referral Panel. Lead sponsors of this event included California State Automobile Association, Charles Schwab & Co. and Ketel One Vodka. Guessts left happy with Hard Rock Café bags filled with goodies courtesy of Earth Friendly Products ecos.com, Shear Miracle Organics shearmiracleorganics.com, suki sukiskincare.com , Secret Agent Salon & Supply secretagentsalon.com and Numi Tea numitea.com To learn more about the Richmond/Ermet Aid Foundation, visit reaf-sf.org

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Sophie Azouaou & Joel Goodrich

Gala Co-chairs Ken Henderson, Eileen Bourgade, Sophie Azouaou & Dr. Albert Chow

Ken Russell Coelho, Lawrence Wong, Fred Tea, Anchi Li, Ken Hamai, Esfir Schrayber & Pernella Sommerville

Blake Kim, Seon Im, John Im, Jennifer Han, David Kang, Peter Kim, Lisa Kang, & Tom Peck

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Fashion preview of designer Ana Cecilia Ortega’s 2016 Spring Couture collection

REAF Gala’s Generous Sponsors

Beth Schnitzer, Sophie Azouaou, Kelley-Vlahakis-Hank, Willie Brown & Vivian Panou

Kelley Vlahakis-Hanks, Sophie Azouaou, Richard Blum & Leah Bourgade

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By Genevieve Dee Images by Sean Pedruco Photography eed the People. The words are lit in red and positioned right above the open kitchen. It is one of the first things that you see when you walk inside Credo. It is what Credo is all about. It is Credo’s commitment. Good, simple, authentic Italian food served in a modern, rustic environment. As you take in the light and casual ambience, your eyes are then drawn to the myriad of quotes splattered across the walls. They are a mixture of serious, amusing, funny and thought-provoking quotes, and you invariably attempt to find your favorite one. Tonight, Credo is host to a fundraiser dinner for Bay Scholars. Pioneered by Clint and Janet Reilly, Bay Scholars bestows scholarships and support to deserving low income students in high schools that would typically be out of their financial reach. Partnering with prestigious Catholic schools in San Francisco and the East Bay, Bay Scholars believe that this education will propel the children into college and onto a promising, bright future. Barely 10 years old, Bay Scholars currently supports 250 students. It intends to almost double the scholars to 400 by next school year. Creating the dinner is Figure-Skater-turned-Celebrity-Chef Brian Boitano. His accomplishments as a figure skater are epic, the stuff of legends. The short list includes an Olympic Gold Medal, International Gold Medals, more than 50 titles, and he’s among the few to be inducted into the World Figure Skating Hall of Fame, US Figure Skating Hall of Fame and the National Italian-American Hall of Fame, yet Brian’s skills are not exclusive to the ice rink. His exuberant charm and personality as a figure skater totally spills into his work as a Chef. His cooking TV series gives you front seat to his goofy personality, creativity and innovation - all expressed in a different medium. A philanthropist as well, Brian now dedicates his time to giving back.

Brian Boitano

Bay Scholars exists to make it possible for promising lowincome scholars across the Bay Area to have access to and flourish at successful college preparatory Catholic high schools. Bay Scholars was founded in 2007 by Catholic philanthropist Clint Reilly and is a 501 (c) (3) nonprofit Bay Area network hub for change through education. The aim of Bay Scholars is to give back to Bay Area Communities through the most important gift -- education. For more information: www.bayscholars.org

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red carpet events

Kat Ensign, Brian Boitano & Lily Kaplan

Paula West & Brian Boitano

Brian Boitano & Genevieve Dee

Liam Mayclem, Lois Lehrman, Brian Boitano & Franc D'Ambrosio

Joel Riddell, Brian Boitano & Robert Moon

Credo Operations Director Vicki Tom and Brian Boitano

Bay Scholars Executive Director, Caitlin Curran Kavanaugh, Brian Boitano, Caroline Curran Petersen

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Images by Drew Altizer Photography

Matt & Pia Cohler, Nina Stanford & Michael Birch

an Francisco's social elite and tech industry notables celebrated the opening of San Francisco's, PIA, The Store. Eric Cohler, award-winning interior designer, created the store's interiors. Pia offers a curated selection of womenâ&#x20AC;&#x2122;s ready-to-wear, jewelry and accessories from the most coveted brands, hand selected by the PIA team seasonally. Visit the store! 414 Jackson St, San Francisco, CA 94111 (628) 444-3227 piathestore.com

Pia Cohler Issue 21

GEV MAGAZINE

red carpet events

Tobias Hayduk & Cara Michelle

Priscilla Zuckerberg & Pia Cohler

Olya Dzilikhova

Mary Gonsalves Kinney & Andrea Funsten

Yves Behar & Sabrina Buell

Anna-Alexia Basile, George Revel & Andrea Funsten

Stephanie Harbin & Liz Curtis

Hanne Vastveit & Justin Fichelson

Pia Cohler & Sophie Ferrero

Leura Fine, Patricia Dassios, Cece Cheng, Alexia Bonatsos & Eliza Nguyen

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Images by Drew Altizer & Rachel Bussieres for Drew Altizer Photography

Roselyn Swig & Mark Leno

he Representation Project's hosted their 5th Anniversary Benefit Celebration Dinner at The Chapel in the Mission District of San Francisco. Their mission, to build a world free from limiting stereotypes, gender norms, and social injustices, provided guests with a short program and the premiere of their selfproduced Miss Representation film. Hosted by Jennifer Siebel Newsom, guests enjoyed music, lite bites, mingling and were gifted with gift bags at the close of this festive celebration. Using film as a catalyst for cultural transformation, The Representation Project inspires individuals and communities to challenge and overcome limiting stereotypes so that everyone, regardless of gender, race, class, age, sexual orientation, or circumstance, can fulfill their human potential. Find out more about The Representation Project here therepresentationproject.org

Jennifer Siebel Newsom Issue 21

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Gavin & Jennifer Siebel Newsom

red carpet events

Jennifer Siebel Newsom & Regina Scully

Jennifer Siebel Newsom & Ashely Adjaye

Steve Hilton

Sabrina Buell, Alicia Engstrom & Erin Kahn

Susie McCormick

Andrew Zenoff, Allison Bloom, Jennifer Siebel Newsom, Madison Newsom, Gavin Newsom & Gavin Turner

Mark Leno, Jennifer Siebel Newsom, John Scully, Regina Scully, Gavin Newsom

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what’s happening?

Images by Steve Line

Evan Goldberg, William Lee & John Nimick

Gustavo Bravo , Ivanhoe Chang, Venkata Ramana, Evan Goldberg, Rhonda McDonald, Bhrigu Raj Singh & John Nimick,

Raghu Shivaram, Ivanhoe Chang, Amanda Sohby, Gustavo Bravo & CT Wong Issue 21

GEV MAGAZINE

Laura Massaro, Beth Schnitzer, & Nicol David

Simon Rösner, Evan Goldberg & Amanda Sohby

Vincent Gotti Photography vincentgottiphotography.com