I S S U E
20 KAREN MACNEIL GRACE AND STYLE ON CLOUD WINE
CONFESSIONS OF A HOTEL CHEF EXECUTIVE CHEF MARCO FOSSATI
BACK AT THE FARM
EXECUTIVE CHEF AARON MENEGHELLI
WINE & SHINE JEWELRY DESIGNER BARBARA LEE
THE WINE ISSUE OUR BEST RECIPES
HOT WEATHER | COOL WINE SERENE ESCAPES
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 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
Tubay Yabut Brian Wong Calvina Yang Nguyen Angelo Palazzo Nash Bernardo Thomas Hart Shelby Megan Moura 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
Erin Eckert Bette Roman Awnalee Visalli 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
Issue 20
GEV MAGAZINE
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 Š 2016 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.
featured contributors
Following half-a-lifetime in London, our San Francisco-based contributor swapped her umbrella for sunglasses to embrace the Northern California travel, food and wine scene. She says two of life’s highlights (so far) which involve a glass in hand have been enjoying champagne aboard the Royal Britannia in the presence of HRH Queen Elizabeth II during America’s Bicentennial Celebration, and raising a toast to salute the 40th Anniversary of the 1976 Judgment of Paris at a private dinner party in San Francisco honoring wine expert Steven Spurrier. Laurie admits to be distracted by catchy, stylish California wine labels, and exceptionally, the irresistible dusty pink of a Laurent-Perrier Cuvée Rosé Brut.
Deborah is a San Francisco Bay Area journalist who explores wine regions around the world meeting passionate winemakers, walking their vineyards and tasting the pride of their cellars. With a focus on life at the table, her articles present tempting perspectives on culinary heritage and wine culture. Her interviews have ranged from vintners Francis Ford Coppola and John Madden (yes, both own vineyards!) to culinary icons Michael Mina and Alice Waters. Deborah judges wine from California and Oregon to New York and participates in international wine events from Italy and Chile to Moldova. Deborah grew up in Delaware, “The First State,” and ventured to London for graduate school and a year’s professional work at the University of London. She can speak Cockney English, a modicum of French and several tasty Italian food and wine words. She eats dessert first and believes laughter and wine offer the shortest distance between two people.
Born in Lausanne, Greg grew up in Geneva then in Athens. He is a world citizen who travels the planet to seize on glazed paper all the quintessence of femininity. If he nourishes an atavistic passion for Greece, ground of his ancestors, it's in Paris that he found his home port. As a child, Greg Alexander dreamed of becoming a plastic surgeon, in order to preserve the women from the ravages of time. Becoming a photographer, he continues his dream of perfection because, according to him, "the photograph is a kind of plastic surgery which ables to modulate a face ad infinitum!" His vision of the beauty : fragile, transitory, a little kitsch and inevitably fatal.
Megan was born and raised on the island of Kaua’i and spent her childhood exploring forests and secluded beaches. She has always had a passion to represent the world around her through art. This led to her fine art studies at The University of Hawai’i at Manoa where she gained a strong interest in drawing the human form. This fine art training ultimately led to her photography career. In 2011 Megan moved to San Francisco to earn her Masters degree in photography and soon after she began her professional career as a photographer with a concentration on weddings and lifestyle portraiture.
05
10 20 20
88 107
40 Issue 20
GEV MAGAZINE
07
Kaye Cloutman
A
EDITOR IN CHIEF
bout a year and a half ago, I was invited by Jean-Charles Boisset to the unveiling of his newly restored Buena Vista winery. With a number of my peers, I was given an exclusive, first-look around Buena Vista's Historic Wine Tools Museum. One of the highlights of our visit was the hypnotic 20-minute light, sound and visual show presenting the story of winemaking through its tools. Requiring a special permit from the French government (to bring the tools to America), the museum's winemaking implements are awe-inspiring and beautiful. They are arranged in artistic patterns against the winery's ancient stone walls, originally carved from the Mayacamas Mountains in 1864. In full theatrical wonderment, old became new and the legacy of California’s first premium winery was returned to its former glory. It was in the same museum, high atop the champagne cellars, that I also participated in a vertical tasting led by none other than Karen Macneil. Often hailed as America’s "Missionary of the Vine," Karen is considered one of only a handful of experts with a global command of wine. It was a remarkable and enriching moment that I bottled up and took home with me. There have been innumerable moments that took my breath away throughout my many years of writing about wine. Although I am no expert in the subject material, I know that meeting Jean-Charles Boisset and Karen Macneil is almost like an epiphany. They both have the ability to transform you and reveal a part of your psyche that fully understands the extraordinary joy of wine. So today on our fifth vintage - we celebrate the rebirth of GEV. We toast to a transformed spirit and an encouraging outlook as we move forward. And we are thrilled to launch our latest endeavor: intimate and immersive pick-up parties with limited print editions for all forthcoming issues, starting with this one. Cheers!
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
09
Grace & Style on Cloud Wine
Issue 20
GEV MAGAZINE
Eliza J White Scuba Crop Top $88.00 | Eliza J Floral Organza Ball Skirt $188.00 | Barbara Lee Designs Ltd. Miss JEAN No. 2 All White Baroque Pearls Silvertone
HMUA Josette Vigil Jelveh josettejelvehmakeupandhair.com Head Stylist: Awnalee Visalli Executive Producer: Kaye Cloutman Featured Locations: Cliff Lede Vineyards | cliffledevineyards.com The Poetry Inn Napa | poetryinn.com Featured designers: Eliza J elizajdresses.com Ana Cecilia Ortega anaceciliaortega.com Barbara Lee Designs Ltd barbaraleedesignsltd.com
11
“The finest wines are multi dimensional on the palate. There are wavelengths of flavor, force, volume, and velocity. In my experience when the fifth dimension of the wine is spellbinding, you're in the midst of a great wine.” - Karen Macneil
Crepe Cóctel blue dress by Ana Cecilia Ortega $700 | Barbara Lee Designs Ltd. Miss Ana No. 2 Goldtone Collar necklace and cuffs with white, grey and black freshwater pearls
Issue 20
GEV MAGAZINE
13
Barbara Lee Designs Ltd. Josefine No. 2 Red Coral, Freshwater Baroque pearls, goldtone
Issue 20
GEV MAGAZINE
“Great wines incite
emotion. They stop you in your tracks. Send chills down your spine. Make you write things like "Oh my God", as a tasting note. Great wines appeal not only to the intellect; they have the rare power to make us feel.� - Karen Macneil
15
Barbara Lee Designs Ltd. Miss Maya 14 K Gold Offset Zircon Baroque Baby South Sea H20 Pearls Necklace & Bracelet Set | Barbara Lee Designs Ltd. Miss Jean Coin Pearl Butterfly Earrings
Issue 20
GEV MAGAZINE
“I love wine because it is one of the last true things. In a world digitized to distraction, a world where you can’t get out of your pajamas without your cell phone, wine remains utterly primary. Unrushed. The silent music of nature. ” - Karen Macneil
Eliza J White Scuba Crop Top $88.00 | Eliza J Floral Organza Ball Skirt $188.00 | Barbara Lee Designs Ltd. Miss JEAN No. 2 All White Baroque Pearls Silvertone
17
“I have a deep appreciation for the historic connection between the foods of a place and the wines of a place. Together the two allow us, however briefly, to actually participate in the culture of a place. And that, it seems to me, is one of the true gifts wine and food offer us.�- Karen Macneil
Issue 20
GEV MAGAZINE
Rose Cotton-blend Satin Embellished Robe by Ana Cecilia Ortega $1100 | Barbara Lee Designs Ltd. Miss Ana No. 2 Goldtone Collar necklace and cuffs
19
Miljenko “Mike” Grgich crafted the Chardonnay that won the famed 1976 Paris Tasting, outscoring the best of France and revolutionizing the wine world. In recognition of his lifetime achievements, Mike was inducted into the Vintners Hall of Fame.
Photo: Rocco Ceselin
This year, Mike turned 90 years old and he continues to be an innovator with natural winegrowing, handcrafting food-friendly, balanced and elegant wines.
Find out why Mike says, “From our vineyard to your glass, naturally!” at www.grgich.com
CHEF EN GLAM
CONFESSIONS of a HOTEL CHEF by Kathryn Holland Besser Photography by Calvina Yang Nguyen www.calvinaphotography.com 21
CHEF EN GLAM
Issue 20
GEV MAGAZINE
marco fossati
Four Seasons Hotels’ Executive Chef Marco Fossati is many things. He’s a cross between Roberto Benigni and James Bond (whose Omega watch he favors)–a charming, rapid-fire conversationalist masking a chameleon-like globetrotter who moves easily between stints in Italy, France, England, Germany, Egypt and the U.S. He is masterful in the kitchen– turning out feats of culinary excellence whether the audience is one person or hundreds. Most surprisingly, however, is that underneath his sweet and friendly demeanor is the penetrating gaze of a keen hunter. Some of the star ingredients in his kitchen are discreetly nicked from wild growths along California freeways.* Before leaving Quattro at the Four Seasons Hotel Silicon Valley (for Four Seasons’ flagship hotel, The Biltmore, in Santa Barbara) GEV spent a delightful afternoon teasing out a few of his secrets and learned what makes a hotel chef different from a restaurant chef. *See “Why California’s Valleys Are My Tuscany”
23
CHEF EN GLAM
Issue 20 18
GEV MAGAZINE
INTERVIEW WITH CHEF FOSSATI
marco fossati
Q: What, if any, are the differences between a hotel chef and a non-hotel chef?
Q: What is the most memorable meal you’ve cooked as a hotel chef?
A: The main difference is planning. A hotel chef needs to prepare for a week, a month, and even a season in advance. The chef must look at the hotel’s forecast (occupancy levels, banquet events), then order enough product to suit as well as staff accordingly. A hotel chef must be very flexible and have a little bit of everything for everyone. A hotel may have guests that stay for weeks or sometimes months; these guests will quickly work their way through the menu and thus will need more variety. Right now, we offer 10+ different menus that run simultaneously, each with its own uniqueness. (Quattro Breakfast, Quattro Lunch, Quattro Dinner, Quattro Intermezzo, Quattro Brunch, Room Service Breakfast, Room Service Lunch, Room Service Dinner, Banquets, and Pool).
A: A few years ago, we hosted a Krug dinner at Quattro that was magical! The President and CEO of Krug, Maggie Henriquez, was in attendance and we designed a menu (including squab en roulade, a white truffle risotto and an Elysian Fields lamb loin) to pair six dishes with six different bottles of vintage Krug!
A restaurant chef typically emphasizes creativity and has more walk-in diners. Prep work deals less with quantity and more with ‘a-la-minute’ decisions. Restaurant chefs are able to build an ever-changing menu depending on what ingredients they receive that day. They generally have only one or two menus instead of 10 and above! The menu may be more eclectic for that matter. Restaurant chefs may have ownership or rules on how they want their menu prepared. For example, they might choose to serve their steak only medium rare, regardless of guest preference. You could never do this at a hotel! In a restaurant, there is one concept (the chef’s) and only one direction. Guests do not expect different options but will order what the restaurant offers. Restaurant guests may be more willing to try something new whereas at a hotel they expect certain dishes and the ability to have it as they desire.
Q: GEV got to know you at BITE Silicon Valley last year. What was the inspiration for the phenomenal risotto you served?
Q: You used to work at the Four Seasons Hotel Milano. How is your cooking different here? A: Milano was more classic Italian cuisine using local ingredients. We also included some traditional Milanese recipes. Here in California, we have re-interpreted and modernized Italian cuisine to a certain extent. Every year, there is an influx of different cultures into the Bay Area. We adapt our menus to the availability of what we can find locally. For example, the Avocado Cannoli di Mare contains local avocado, nori, and Calabrian chili all in one dish. Q: Have you adapted any of your favorite Italian dishes to appeal to carb-limiting Californians? A: For the pasta, we will always continue to make it by hand as per tradition but we do offer gluten-free pasta as well as gluten-free pizza, which we outsource from a fabulous bakery in San Carlos. We also carry plenty of options for every dietary constraint.
Q: Not necessarily at the Four Seasons but at most hotels, what is the best item to order from a room service menu? What items on a room service menu should travelers generally avoid? A: Our burger is phenomenal! Anywhere you go, a burger is usually the best option. I would avoid items that should be served a la minute.
A: The risotto is a Sicilian recipe and speaks to my heritage. We wanted to do something vegetarian and gluten free for BITE that also showcased what Quattro is all about. Q: What is the most unusual ingredient found in the Quattro kitchen? A: We have truffle caviar! Salmon roe is infused with truffles. Enough said! Q: What is your favorite dish on the Quattro menu? A: Acquerello Risotto is my favorite; it’s such a classic dish. It can be made simply or more complicated, but we always use only superior ingredients. Our current offering features edible gold leaf! We source the best rice on the market (Acquerello is a family-owned and operated Carnaroli rice grower in the Piedmont region of northern Italy. Carnaroli is widely considered to be the best variety for making risotto due to its higher starch content and firmer texture). We also use Castelmango cheese from Piedmont that is aged at least 12 (up to 20) months. The milk they use is both creamy and fatty… the perfect combination for outstanding cheese! Q: What is on the menu for a typical Sunday dinner at your house? A: I often make a “Super Marco” chopped salad and a rotisserie chicken cooked on the spit. The salad might have radishes, grilled asparagus, roasted mushrooms, smoked almonds, strawberries, baby spinach, watercress, frisée, spring baby mix lettuce, pickled red onion and cucumber tossed in an avocado-smoked poblano dressing (cilantro, lemon juice and olive oil), topped with shaved, 24 month-aged Parmigiano-Reggiano. 25
CHEF EN GLAM
why california’s valleys are my tuscany By Chef Marco Fossati Just like Tuscany, wild herbs grow everywhere! The mushrooms are the same. The climate is the same. Being so close to Napa Valley is like living in Italy with Chianti and all the other regions nearby. You can drive to Half Moon Bay and find wild lavender growing alongside the road. I love using lavender when cooking lamb. Off Highway 101, you will find wild fennel in enormous quantity. Ever since I arrived in California, I have been stopping along the freeway and picking bags and bags of wild fennel. Towards the end of spring, you see these and other amazing edibles growing everywhere. I used to meet one of my chefs about an hour before going to work in the morning. We carried black trash bags so it looked as if we were picking up the trash. Near Mountain View, we’d park the car on the shoulder and start walking. We filled bag after bag! At home and in the restaurant, we use all the fennel parts: the stalks for skewering meats and vegetables and for grilling fish, the greenery for curing salmon in our house-made gravlax and seeds for drying (which are used in our risotto and other dishes).
Issue 20
GEV MAGAZINE
Californians are a little strange for me. This abundance of wild, edible things growing all around and almost nobody picking it! I still do this often but a little more carefully these days as I have come to realize it is not as permissible as it is in Italy. Now, living in Santa Barbara reminds me of Maremma in Toscana—the same type of fish is available here. Au Bon Climat is a fantastic winery near Santa Barbara; their Pinot Noir is one of my favorites. Tuscan rosemary grows wild along the ground here. It is shorter, with darker leaves, and has much more flavor than other varieties. In addition to incredible produce, there are so many great farms nearby producing grass-fed beef and Petaluma with its amazing cheeses. Petaluma’s Capricious cheese is very similar to aged pecorino found in Pienza. I can go to Cowgirl Creamery at the Ferry Building and pick among dozens of varieties very local to California just as Italy has its own unique cheeses. I love it!
marco fossati
Suit, tie, shirt and sweater by BOGGI Milano. www.boggi.it
27
RED CARPET RECIPES
Wagyu Beef Tenderloin
Serves: 2
ingredients
INGREDIENTS:
Potato Galette • ½ gallon heavy cream • 3 sprigs thyme • 1 bay leaf • 7 yukon gold potatoes • ½ C parmesan cheese • 1 tbsp olive oil Baby Leek Confit • 4 baby leeks • ½ C olive oil Yellowfoot Mushrooms • 1 tbsp olive oil • 1 C yellowfoot mushrooms • 1 shallot, sliced thin • 2 garlic cloves • 1 sprig thyme • 2 tsp unsalted butter • salt • pepper Issue 20
GEV MAGAZINE
Wagyu Tenderloin • 2 tbsp olive oil • 12 oz wagyu tenderloin • salt • pepper • 1 tbsp unsalted butter • rosemary • crushed garlic Wine Reduction • ½ bottle Barolo wine • ½ C demi glace • 1 tbsp unsalted butter • pepper
+PAIR WITH
2012 SAN GUIDO SASSICAIA With the Wagyu Beef Tenderloin, the 2012 San Guido Sassicaia is a phenomenal pairing. This full bodied, intense, concentrated and deep rubycolored Super Tuscan compliments the succulent and tender Wagyu beef. Sassicaia is one of Italy’s most iconic labels, and the 2012 is drop-dead gorgeous. This wine boasts a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, extruding notes of succulent red fruit, blue flowers, cedar, juicy currants, and white pepper. In the mouth, it is rich yet harmonious, with perfectly balanced tannins. This structured, radiant and elegant wine provides everything you’d expect from a world-class producer.
marco fossati
method POTATO GALETTE
Preheat oven to 350°F. In a small pan, add heavy cream, thyme, and bay leaves and bring to a simmer until reduced approximately in half. Let cool and set aside. Slice potatoes as thin as possible (1/10 of an inch thick) and submerge in cold water. Line a ¼ sheet pan with parchment paper, and brush cream mixture covering the entire bottom. Drain the potatoes and arrange one layer at a time brushing with the cream base, then parmesan and repeat 7 times. Bake for 25 minutes. Allow the galette to cool completely, then flip. Peel off the parchment paper and cut into 3 inch cubes. Heat a cast iron skillet on medium and add 1 tbsp olive oil. Pan roast the cubes until crispy on both sides.
BABY LEEK CONFIT
Preheat oven to 185°F. Slice off approximately two inches of the dark green top of the leeks. On a ¼ sheet pan, arrange leeks cover with ½ C olive oil. Roast leeks for 30 minutes. Remove from the oven and set aside to cool.
TO SERVE (For two)
wagyu tenderloin potato galette baby leek confit yellowfoot mushrooms wine reduction red vine sorrel onion blossom black pepper sea salt Butterfly each wagyu disk, then arrange on two plates. Top with potato galette, mushrooms, wine reduction, red vine sorrel, onion blossom, and a crack of black pepper and sea salt.
YELLOWFOOT MUSHROOMS
Heat a cast iron pan until almost smoking. Add the 1 tbsp olive oil and mushrooms, then shallots, garlic and thyme. Finish with the butter, salt, and pepper. Set aside.
WAGYU TENDERLOIN
On a cast iron pan, add 2 tbsp olive oil and heat on medium high. Cut the tenderloin into 2 inch discs in diameter. Season with salt and pepper. Sear the first side for 5 minutes. flip, then sear the second side for 1 minute, then add the butter, rosemary, and garlic and spoon over for another 2 minutes. Remove from heat and set aside to rest 5 minutes.
WINE REDUCTION
In a saucepan, pour wine and let simmer until reduced to half. On low heat, add demi glace (We make ours at Quattro, but to save time, you may purchase pre-made demi glace at specialty grocery stores). Add the butter and remove from heat. Add the black pepper.
29
RED CARPET RECIPES
Acquerello Risotto
Serves: 2
ingredients Acid Butter • ½ yellow onion, chopped • 1 C white wine • ¼ C white wine vinegar • ½ C unsalted butter Risotto • ¾ C acquerello rice • ¼ C unsalted butter • 4 C chicken stock • 2 pinches saffron • 1⁄3 C castelmano cheese • 2 tbsp acid butter • 2 edible gold leaves • edible flowers • salt • pepper
method ACID BUTTER In a saucepan on low, sweat the chopped onions with ½ C of the white wine and the vinegar until all of the alcohol is evaporated (5–7 minutes). Add the butter and whisk until smooth. Pour the liquid through a strainer to remove the onion and set aside. Cover and chill at least 2 hours. RISOTTO In a saucepan on low heat, toast the rice with ¼ C of butter for 1 minute. Add the rest of the wine and stir until all of the alcohol is evaporated. Start by adding 2 C of chicken stock and saffron and stir continuously until the liquid has been absorbed. Add another 1 C of chicken stock and repeat twice (15–18 minutes). Add 2 tbsp acid butter and 1⁄3 C castelmano cheese. Still until combined. Remove the pan from the heat. Scoop the risotto into two bowls, then top with salt and black pepper. Garnish with gold leaf and flowers.
Issue 20
GEV MAGAZINE
+PAIR WITH
2006 DOMAINE LEROY MONTAGNY PREMIER CRU CHARDONNAY With the Acquerello Risotto the 2006 Domaine Leroy, Montagny Premier Cru Chardonnay from Burgundy, France is a pairing fit for kings! On the palate, this lightly oaked Chardonnay exhibits notes of pie crust and light crème brûlée, leading to a long and silky finish. The wine is a beautiful straw color with a golden core, which matches the color of the gold leaf itself! The velvety mouth feel of the wine pairs with the creamy texture of the risotto, while the elevated acidity refreshes the palate after every bite.
Kollar Chocolates is a unique artisan chocolate shop located in the heart of the Napa Valley where self-taught chocolatier Chris Kollar invites you to discover his world through a glass show kitchen. From the moment you enter this modern and European-influenced shop, a mouth-watering smell of chocolate awakens your senses. Chef Kollar uses the best quality ingredients to create premium chocolates and give you a fleeting taste of happiness. In 2015, Chris Kollar was selected as one of the Top 10 Chocolatiers of North America by Dessert Professional Magazine.
6525 Washington Street Yountville, CA 94599 707.738.6750 www.kollarchocolates.com
Issue 20
GEV MAGAZINE
33
“I am thrilled to be back at The Carneros Inn, the Napa Valley is the best place to cook in America, with an abundance of fresh produce and an audience who is willing to indulge in excellence, we are able to push the envelope on the farm-totable dining experience,� says Meneghelli.
Issue 20
GEV MAGAZINE
35
Issue 20
GEV MAGAZINE
1 peach 1 apricot 4 cherries Granola Saba in small squeeze bottle Greens cleaned Sea Salt Extra virgin olive oil
Have the foie gras cleaned and in a
blender pitcher, bring the cream up to 118 degrees and pour over the foie gras into the pitcher. Blend until smooth, it should have the
consistency of a thick milkshake. Pour into 2 pint containers and cover
with plastic wrap and cool in the refrigerator until completely cold. Quenelle to serve and arrange on plate. 8 oz heavy cream 4 oz foie gras Salt to taste
Apricots: cut in half and remove pits and place in jar to be pickled. Bring equal art white wine, champagne
vinegar, and sugar to a boil and pour over apricots and let stand at room temperature until cooled and refrigerate.
This rare and enticing Late Harvest Sauvignon Blanc was made using fruit from a storied single vineyard in Sonoma County’s Knights Valley. Left to patiently ripen for an extra month, these grapes produced a rich, concentrated wine with alluring tropical aromas, pure sweet peach flavors and balancing acidity. To add complexity, it was aged on the lees for ten months in new oak.
Peaches: cut in half horizontally around pit. Use an apple core or a small paring knife and cut around the seed. Slice the peaches in rounds, place peaches with a small sprinkle of slat and a tablespoon of simple syrup in a vacuum bag and seal with a food saver machine or cryo-vac machine. Compress and reserve for plating. Cherries to be cut in half
37
Issue 20
GEV MAGAZINE
5 ears of yellow corn with husk removed.
With 4 of the ears of corn, cut away the kernels and reserve in a bowl using the back of your knife scrape the cob to remove any of the milk in the cob and combine with the kernels. Thinly slice 1 yellow onion and 1 fennel bulb and cook on very low heat with olive oil and salt allowing to sweat until completely tender and not allowing any color to form. When tender add the corn and continue to cook on low heat stirring often to ensure the corn is not sticking. Cook until the liquid has reduced and the mixture is thick, about 30 minutes. Blend until completely smooth checking for seasoning. Using a hand torch, blister the remaining ear of corn until well charred on all kernels. Once finished, remove the kernels and lightly season with salt.
Heat a sauté pan on high heat with grapeseed oil until it reaches the smoking point. Season the portioned Halibut with salt on both sides and place gently in pan. Adjust heat to medium high heat. Let sear until you have a light brown color on the fish, place into a 400° oven. Heat corn puree. In a small sauté pan, add grapeseed oil on high heat and sauté the mushrooms until tender. Add the fennel, the garlic clove and some thyme sprigs, season with salt. Once the fennel is hot, remove from pan and discard the garlic and thyme. Remove the fish from the oven, it should be at medium temperature. Arrange on plate with the kernels and onion at room temperature, garnish with fennel fronds.
Smoked spring onions: Trim the top of the
spring onions, cut in half lengthwise and place on a seasoning rack with the cut side up. Season with salt. Place the onions in the oven with the temperature set at 275. Line a small sheet tray with aluminum foil and pile dry Applewood chips and light with a hand held torch. Blow out the flame and place in the oven, allow to smoke for 45 minutes checking to be sure you have no flame, just smoking embers. Remove and let cool, once cooled separate the layers of onions. Morel mushrooms: clean well with a small
brush and trim the bottoms of the mushrooms. Cut the large mushrooms in half, set aside a whole garlic clove and some thyme sprigs for cooking. Baby fennel: trim the tops and outer layer
then cut the fennel in half. Use a sauté pan with a lid, braise the fennel with vegetable stock or water with salt and cook on high heat with the lid until the fennel is tender, about 1 or 2 minutes. Remove from heat and let cool. Reserve some of the fennel fronds for garnish.
Their Chardonnay grapes are sourced from two vineyards in the Napa Valley – one in Los Carneros and the other in St. Helena. The cooler Carneros site imparts this wine with fresh green apple, Bosc pear, and lemon zest on the nose, while the warmer St. Helena site lends some tropical and melon notes. The Carneros vineyard also gives this wine a beautiful, bright, lively acidity, which is balanced by the creamy, rich texture of the St. Helena fruit. The touch of oak adds subtle layers to the nose and palate with traces of toasted almonds, vanilla, flint, and spice. By foregoing malolactic fermentation, we are retaining the bright, lively malic acid, which helps to accentuate the fruit on the palate, and gives this wine its balance and drive.
39
Issue 20
GEV MAGAZINE
1 yellow onion 1 bunch white asparagus 2 T whole butter 2 cups heavy cream Thinly slice yellow onion and place in a sauté pan with the butter, a pinch of salt and cover with a lid. Trim the bottoms of the white asparagus and discard. Cut the remaining asparagus into quarters. Sweat onions on low heat until completely soft. Add the asparagus pieces and another pinch of salt and continue to sweat for an additional 5 minutes with the lid. Remove the lid and add the cream and gently simmer until the asparagus is completely soft. Puree in a blender, reserving some of the liquid so it will not get too thin. Check for seasoning.
2 Belgium Endive 1/8 cup honey 2 T sherry vinegar 1/4 cup heavy cream Start by removing the outer layer of leaves of the endive and cut them in half lengthwise. Place on a seasoning rack cut side up and season generously with salt and let sit for 30 minutes at room temperature. Heat a medium sized sauté pan with grapeseed oil until it reaches the smoking point. Add the endive cut side down and reduce heat to low and cook until you have an even caramel color across the face of the endive. Add the honey, move heat to medium. Let simmer until the honey is showing large bubbles, add the 2 tablespoons of vinegar. Add the cream and simmer until the endive is tender, about 5 minutes.
Yukon potatoes are peeled and cut into uniform shapes and then simmered in vegetable stock and salt until knife tender. Cool completely. For the plate, they are pan roasted to gain a small amount of color and finished with chives.
240 g rhubarb juice 15 g ginger juice 32 g grenadine 30 grams sugar 10 g red wine vinegar 2 stalks of rhubarb Cut rhubarb stalks into quarters. Combine remaining ingredients and bring to a simmer, add the rhubarb stalks to the liquid and simmer gently until tender, about 2 minutes. Allow to cool in liquid, store in liquid in the refrigerator.
Sear the duck breast skin side down on medium heat, discarding the rendered fat as you cook. Sear until golden brown and the fat has become thin and crispy. Once you have reached the rendered state of the duck skin, flip over to the flesh side and allow to rest in the pan off the heat until you have reached a medium rare temperature inside, about 4 minutes. Allow to rest for 5 minutes before slicing in half. Arrange on the plate.
Their Syrah grapes are sourced from two incredible vineyards in the Napa Valley – Hudson in Los Carneros and Stagecoach on Atlas Peak. These unique AVAs provide this wine its signature characteristics. On the palate, the Hudson Vineyard brings beautiful, bright raspberries, black pepper, finesse, and a lively acid, whereas the Stagecoach Vineyard adds dark fruit, great concentration and formidable structure. The whole-cluster fermentation adds a deeper level of complexity mixing in a dash of green peppercorn and spice on the nose while the oak imparts a toasty smoke on the nose and a silky bittersweet chocolate to the finish.
41
Issue 20
GEV MAGAZINE
43
Issue 20
GEV MAGAZINE
45
Scotch and Soda Dessin A Floral Patchwork sweater $195 | S co tc h and So da Den im Blue Ra lsto n - S to ne & San d Regu lar S lim j eans $169.00 Issue 20
GEV MAGAZINE
Scotch and Soda Striped Bomber Jacket Sco tch an d Soda D en im Blu e M elang e Roc ker T-sh ir t $55.00 Ra lston S to ne & San d Regu la r S lim j ean s $169.00
47
Scotch and Soda Black Leather Biker Jacket $435.00 | S co tc h and So da Jac qua rd Sh irt $125.00 | Sc o tch a nd S oda D en im Blu e M elang e Roc ker T-shirt $55.00 | S cotch and Soda Ralston S ola r Br ig ht D en im Blue J ean s $169
Issue 20
GEV MAGAZINE
S co tc h and So da Nig ht P iq ue Blaz er $245 | S co tc h and So da Bla uw T-sh ir t $55.00 | Sco tch a nd Sod a D essin B Chino Co tton S hor ts $85.00
49
Issue 20
GEV MAGAZINE
51
Issue 20
GEV MAGAZINE
53
An intimately special private dining room, aka, the Ogden Room, named after first building owner, The Ogden Packing and Provisions Co.
Issue 20
GEV MAGAZINE
55
You really can’t go wrong when you have a culinary team who deeply understands the value of a beautifully plated dish (L-R) Jorge Fiestas, Carlos Gongorra, Matthew Dolan, Donald Clarke & Lauren Roberts
Visit them! 25 Lusk St, San Francisco, CA 94107 415.495.5875 www.twentyfivelusk.com
Issue 20
GEV MAGAZINE
NECAR ZADEGAN
The Cocktail lounge - An inviting, eclectic mix of modern and traditional design makes for a cozy place to gather with friends and co-workers for happy hour.
57
A killer local bubbly with soul and gives back to the National Geographic Ocean Initiative.
According to legend, Cleopatra used this wine to unleash the passion and desire from her lovers.
Purchase at ironhorsevineyards.com Purchase at araldicavini.com
Issue 20
GEV MAGAZINE
Abraxas offers up beautiful apple, stone fruit and floral notes supported by richness in the mid-palate and a long and lingering finish lifted by bright acidity.
Thie wine has no hard edges but is stacked and packed with black and blue fruits, camphor, and hints of pepper. Purchase at wine-maker.net
Purchase at robertsinskey.com If 2009 Pinot Noir was all about structure, then 2010 is all about charm. They are a delight to drink now and will hold for several more years. This vibrant Viognier displays tropical and stone fruit characteristics with a consistent balance of natural acidity and intense concentration. Best enjoyed within three years of the vintage. Purchase at minerwines.com
Purchase at littorai.com
Balanced with dark cherry flavors and aromas of violets, cedar and tobacco. Full bodied, rich, with a long, dark fruit finish. Purchase at freemarkabbey.com
59
serene escapes CABO SAN LUCAS | TODOS SANTOS by Kathryn Holland Besser
INFINITY POOL AT THE CAPE HOTEL | THOMAS HART SHELBY
61
THE CAPE HOTEL, AERIAL VIEW | THOMAS HART SHELBY
OVERVIEW
THE CAPE HOTEL Cabo San Lucas, Mexico The newest jewel in Thompson Hotels’ crown is The Cape Hotel in Cabo San Lucas. Opened in July 2015, the deluxe guest rooms and suites feature private balconies with hanging daybeds overlooking ‘El Arco’ (the Sea of Cortez’ famous arch), complimentary artisan tequila, bespoke mid-century Latin American furnishings, state-of-the-art rain showers, freestanding copper-leafed tubs, cotton kimono robes, and gourmet mini bars.
Issue 20
GEV MAGAZINE
63
I first glimpsed The Cape Hotel on a friend’s Instagram feed. The pristine sand, white-capped surf and striking architecture immediately captured my attention. I sensed it would offer a calming respite from our usually hectic lives as well as a chance to experience Mexico’s vibrant culinary scene. My instincts (happily) led us to this stylish, present-day Shangri-La.
MAIN VIEW OUT FROM LOBBY | THOMAS HART SHELBY
STUNNING ARCHITECTURE AND DESIGN Tourmaline water frames the ultra-modern grey and onyx exteriors by noted Mexico City architect, Javier Sanchez. Neutral tones morph into a luxe topaz dreamland via tigereye wood and leather furniture, patterned fabrics and gemstone-colored glass accents (by interior designer, Marisabel Gomez Vazquez). Rooms are splendid: spacious, fully equipped and conducive to either relaxation or romance. EXCELLENCE IN SERVICE In addition to breathtaking vistas, the real treasure at The Cape is the kindness of all who work there. Everyone is a warm, welcoming ambassador to Mexico. Like dominoes, smiles
Issue 20
GEV MAGAZINE
cascade from face to face as we walk through the expansive, open lobby and behold the sparkling Sea of Cortez. The heart of Cabo San Lucas is here. At the helm is Eduardo Segura. He smoothly guides the enormous team; to us, the effect is flawlessness. A sublime, luxurious atmosphere reigns from morning to night. The serene environment, along with the soothing sounds of rolling surf, lulls us into a relaxed state. It is nearly impossible to fret—even a missing passport or minor medical emergency (both of which happened to me and were expertly handled by the hotel staff). Add in the stellar drinking and dining options and it’s a paradise for gastrophiles, too.
MANTA PRIVATE DINING ROOM | THOMAS HART SHELBY
DINING IN HIGH STYLE We were excited to experience Manta, a black diamondesque box of a restaurant perched on the far corner of the hotel. Conceived by ChefOwner Enrique Olvera (of Pujol* in Mexico City and Cosme in New York), the name means both the gentle giants found in warm coastal waters and a canvas upon which to unleash creativity. Brilliance is clearly on the menu. Under the direction of Chef de Cuisine, Alex Branch, the locally sourced items combine Mexican, Peruvian and Japanese influences. According to the chef, Manta strives for freshness and simplicity, believing that superior ingredients need little adornment. Manta’s expertise with fin, hoof and tentacle was on display via the tender, smoky octopus and flavorful suckling pig carnitas—dishes so outstanding we ordered them two nights in a row.
While Manta only serves dinner, the Ledge operates all day under Sous Chef Moises Hernandez. The breakfast bar is a fruitarian’s delight: papaya, pineapple, berries and more, plus an assortment of fresh yogurts and locally gathered honey. In addition, meats, cheeses, breads and sweets abound. Healthy smoothies and green juices offer an antidote to the previous evening’s cocktail indulgences; coffees are continuously refilled. Above all, the charming solicitations of wait staff and hosts/hostesses offer a glorious start to the day. Lunch and dinner menus offer contemporary Mexican cuisine, including fresh ceviches, plus my personal favorite: a striking gazpacho (tomato, cucumber and pineapple sluices are poured over lobster chunks in a kaleidoscope of tropical color). Desserts are refreshing fruit, cream, or chocolate medleys.
*ranked 16th in the world in 2015
65
why california’s valleys are my tuscany
GUEST SUITE 6 THOMAS HART SHELBY
PANORAMIC SUITE WITH PLUNGE POOL | THOMAS HART SHELBY
Issue 20
GEV MAGAZINE
GLASSBOX INTERIOR | THOMAS HART SHELBY
DRINKING IN PARADISE Speaking of cocktails, four bars ensure no guest goes thirsty; they are found poolside, on the rooftop and virtually side by side on the lobby level. The most visually striking is Glassbox, an expansive rectangle of wood and glass facing the ocean. One of the highlights of our stay was a small group tasting led by mixologist extraordinaire—Beverages Manager, Osvaldo Vazquez. Over two lively hours, we enjoyed an unforgettable foray into haute cocktail culture. Flash torching dried, local herbs to capture a hint of smoke on the interior of the glasses, Osvaldo proceeded to create a series of mind-blowing concoctions that highlighted the distinctive characteristics of both plants and spirits. Once or twice, he employed a micro distiller to add top note essences to the drinks. One of his particular specialties is a mezcal-based Old Fashioned. At first sip, we became instant fans
of the sweet-smoky-slightly herbal mixture. Osvaldo graciously invited my husband behind the bar to collaborate on an extra spicy drink; it was delicately balanced between picante habanero and refreshing fruitiness. For three incredibly relaxing days, we relished the majestic surroundings, impeccable service and distinctive cuisine offered at The Cape. So complete was our relaxation that we seldom ventured off property. There was nothing more enticing than lounging poolside, eating and drinking well and chatting up the charming hotel staff. We can’t wait to go back. The Cape Hotel Carretera Transpeninsular Km 5 Cabo San Lucas, B.C.S. México Phone: 011.52.624.163.0000 From México: 01.800.508.4322 From the US: 877.793.8527 (Toll Free) thecapereservations@thompsonhotels.com
67
HERBS ARE SOURCED FROM OAXACA, CHIAPAS, CANCUN & MEXICO CITY
HERB SMOKE INFUSES THE GLASSES
behind the bar: a magical mixology tour OUR GUIDE: OSVALDO VAZQUEZ, BEVERAGE MANAGER A FINISHED COCKTAIL
DISTILLING ADDITIONAL FLAVORS
NEGRONI
MEZCAL OLD FASHIONED
Issue 20
GEV MAGAZINE
PHOTOS BY KATHRYN HOLLAND BESSER
NEAR CABO SAN LUCAS
F
lora Farms is an enchanting oasis comprised of a working organic farm, a handful of individuallyowned culinary cottages, Flora’s Farm Bar, Flora’s Field Kitchen restaurant (serving fresh-picked produce), a grocery stand and several mini shopping pavilions stocked with homegrown organic products, jewelry, clothing and luxury goods. Rising out of scrubby hills just outside San Jose del Cabo, the property is the brainchild of Patrick and Gloria Greene. While cottages are privately owned, the restaurant, bar and shops are open to the public. FLORA FARMS Carretera Transpeninsular San José del Cabo Km. 30 Col. Las Ánimas Bajas, 23407 San José del Cabo, B.C.S., Mexico reservations@flora-farms.com Phone. 011.52.624.355.4564
PHOTOS BY KATHRYN HOLLAND BESSER
69
OVERVIEW
HOTEL GUAYCURA Todos Santos, Mexico Opened in 2010, Hotel Guaycura is housed in a beautiful 19th century building carefully renovated under the supervision of INAH (Instituto Nacional de Antropología e Historia). The 14 deluxe rooms are decorated in a Mediterranean–Mexican style and are fully equipped with modern amenities.
Issue 20
GEV MAGAZINE
GUAYCURA EXTERIOR KATHRYN HOLLAND BESSER
Guaycura is an oasis of serenity in Baja California Sud (B.C.S.). Akin to visiting a friend’s palatial home, the hotel is a throwback to more genteel times. Having met the owner’s nephew at a recent travel show, I couldn’t wait to experience the enchantment of Guaycura and Todos Santos.
GUAYCURA LOBBY | KATHRYN HOLLAND BESSER
OLD WORLD ARCHITECTURE Walking into the lobby of Hotel Guaycura feels a bit like stepping into Mexico’s not too distant past. Built in the 19th century as a private family home, it later incarnated as an art academy, post office, police station and ad hoc school– orphanage before becoming a hotel in 2010. Ceramic tiles and floral motifs embellish the walls, evoking a bygone era of dons and doñas. The feeling of time-travel is further reinforced in the spacious suites. Four poster beds and dark furniture reflect Mexico’s aristocratic heritage; the faded terra cotta floors affirm the building’s long history of continuous use. Period details have been faithfully reproduced
in newer elements, most notably the copper soaking tubs in each suite. While they might resemble antique versions, ample hot water is available on demand. The hotel’s onsite spa offers a full complement of health and beauty treatments when more intensive therapies are desired. The Old World atmosphere, along with the courtly friendliness of the staff, affords us a miraculously relaxing stay. ONE HOTEL: THREE LOCATIONS Guaycura is actually comprised of three properties: the hotel itself, located in Todos Santos’ quaint historic quarter; El Faro Beach Club & Spa, nestled on a quiet beach nearby; 71
GUAYCURA GUEST SUITE KATHRYN HOLLAND BESSER
and El Mirador Restaurant, perched on a scenic bluff overlooking the Pacific Ocean. Guaycura helpfully offers a shuttle service to easily bridge the short distances between urban and beachfront locations. A MAGICAL LOCATION Todos Santos’ designation as “magic town” is especially apt (so named in 2006 by Mexico’s Ministry of Tourism). Out of a virtual desert arises a wellspring of lush vegetation and modest civilization. There is a proliferation of artists’ studios, shops, and restaurants in the small downtown. A burgeoning spa industry touts rejuvenating therapies; myriad outdoor Issue 20
GEV MAGAZINE
adventure activities are advertised everywhere. Meanwhile, the vibrant local community embraces tourism while maintaining its unique laid back character. Founded in 1723 by Jesuit missionaries, Todos Santos was mainly a quiet, forgotten fishing village. However, about two decades ago, a steady stream of mostly English speaking immigrants began arriving. New construction projects and restorations are now commonplace. The hotel’s name, Guaycura, was derived from the indigenous tribe who inhabited the area prior to the arrival of disease-bearing Spanish conquerors.
PAELLA AT EL MIRADOR RESTAURANT | KATHRYN HOLLAND BESSER
CAPTIVATING CUISINE Guaycura’s El Jardin restaurant, led by Chef Jose Ibarra, serves breakfast, lunch and dinner. Breakfast features an array of fresh, organic selections. Housemade chutneys and jams are a wonderful accompaniment to the generous bread baskets. In the future, Guaycura plans to offer some of their in-house provisions as souvenirs. We especially loved the homemade granola, locally sourced coffee and pressed-toorder juices (orange-carrot is a standout). Lunch and dinner selections include tapas that change depending upon what’s available, grilled meats, seafood, salads, and more. The two bars, Don Guillermo, just off the lobby and Sky Lounge, on the rooftop terrace, are staffed by affable Dino and Leonardo. Both serve a full compliment of beverages including top-shelf tequilas, mezcals and margaritas. Comfortable seating areas at the Sky Lounge Bar allow guests to take in the beautiful views.
AN INTEGRATED COMMUNITY The intimate connection between Guaycura, El Faro and El Mirador is noteworthy. It’s not unusual to run into the same staff members at multiple locations within a single day. Everyone multi-tasks and effortlessly reflects Todos Santos’ hospitality and amiability. One of our hosts was Operations Manager Daniel Lopez. After exchanging pleasantries while dining at El Mirador (where we sampled herb-scented paella and local fish), Daniel offered to show us how Guaycura is making a difference in Todos Santos. Charming as well as knowledgeable, he was a wonderful guide to the hotel and town. Our first stop was the small organic farm just down the road; it supplies most of the produce for Guaycura, El Faro and El Mirador. It is a model of sustainability and promotes strong community bonds. A handwritten sign invites residents to deposit kitchen scraps for composting; freshly picked produce is affordably priced to promote health over packaged foods.
73
AENA SPA AT GUAYCURA HOTEL | KATHRYN HOLLAND BESSER
In addition to supporting farmers, Daniel described Guaycura’s recycling and garbage containment efforts in Todos Santos. Little by little, they are making a dent in clearing refuse from popular dumping sites. According to owner Fernando Salas, the hotel has even more ambitious plans to come. Dr. Salas received his doctorate in Economics from Stanford University and is carefully considering the financial impacts of further development upon such a small community. EL FARO AND EL MIRADOR Environmental sensitivity is also embraced at both El Faro Beach Club and El Mirador Restaurant. Like Guaycura, El Faro boasts a spa with organic esthetic treatments as well as an onsite restaurant. Hotel Manager Yolanda Contreas detailed El Faro’s extensive use of solar panels to help maintain a neutral carbon footprint. El Mirador sources its raw materials in the same manner as El Jardin; the main difference between the two restaurants is the
Issue 20
GEV MAGAZINE
stunning sunset view afforded by El Mirador’s premium cliffside location. Interestingly, El Faro and El Mirador are situated almost exactly along the Tropic of Cancer meridian line. So while sunning, swimming or dining, guests are simultaneously in North and Central America. A SERENE EXPERIENCE During our brief stay, the alchemy of a warm welcome, mellow pace and the area’s soulful cuisine worked their wizardry—we found bliss. To us, the magic of Todos Santos is real. We look forward to finding it again at Guaycura. Guaycura Hotel & Spa Legaspi esquina Topete Colonia Centro, 23300 Todos Santos, BCS México From México: 01.612.175.0800 From the US: 800.468.6039 (Toll Free) reservation@guaycura.com www.guaycura.com
scottsdale
Expect the Unexpected by Deborah Grossman CULINARY DELIGHTS AND WILD WEST FUN Scottsdale has always meant more than golf for me. Rather than schlep my clubs, I arrive with news of the best dining venues. My last trip drew me to the new “Desert to Dish” festival where top Arizona chefs and national toques toured farms with us and then cooked fresh, local specialties at the Omni Scottsdale at Montelucia. At the farm-to-table festival I heard rumors that Downtown Scottsdale is a culinary destination. I recently returned to the area and discovered a walkable, welcoming and delicious downtown nestled within the resort-oriented metropolis. I wandered the hip neighborhoods and quickly found myself teeing off with a fascinating mix of food and drink specialists. Meanwhile, I stayed grounded in the area’s heritage.
VIRTÙ PATIO CREDIT: BESPOKE INN
My first stop was Fifth Avenue, downtown’s shopping street. But harking to the town’s fame for horse-breeding, the Bronze Horse Fountain with five Arabian horses anchors the traffic roundabout in the heart of the district. Boutiques, westernthemed jewelry, local crafts, and gourmet treats abound. The Buffalo Collection showcases leather furniture and beautiful home décor that sadly wouldn’t fit in my suitcase. I headed to the bustling Arts District for lunch. Through a side patio I found the bistro-inspired Virtù owned by Chef Gio Osso. The blackboard says, “Fish must swim three times: in water, butter, and then wine.” I sampled seafood—charred octopus with wonderful texture, accompanied by chickpeas, asparagus and Calabrese chile butter. Osso’s Calabrian grandmother taught him to braise the octopus with a wine cork to tenderize it. Mixologist Jeremy Key served a memorable G&T with gin, white port, spiced tonic and apricot liqueur. 75
CREDIT: LDV WINE GALLERY
After a bite of scrumptious chocolate sticky toffee cake, I walked across the street to experience the new Western Spirit: Scottsdale’s Museum of the West. With the museum’s multi-dimensional approach, I viewed the Lewis and Clark expedition and storied history of Native Americans with renewed perspectives. I also stepped into westward migration by posing in front of the “anamorphic” painting of a wagon train. Through the magic of optics, you enter the scene and “lead” the horses. I hurried off to Old Town Scottsdale. Following “Take a Step Back in Time” street tiles, I found the charming 1890s Little Red Schoolhouse where artifacts depict Scottsdale since the bold move by U.S. Army Chaplain Winfield Scott to purchase 640 areas of the Sonoran desert. After the museums, I walked by the bustling Waterfront District and Arizona Canal, a key to the city’s growth. I continued uptown to Scottsdale Fashion Square, the largest shopping destination in the Southwest. The mall offers a mind-boggling 240 stores and 50 retailers exclusively here in Arizona, plus a Resort Shuttle for properties outside downtown.
Issue 20
GEV MAGAZINE
I hopped on a free Downtown Trolley for a quick ride to my lodging, Hotel Valley Ho. I perked up for a night on the town with lemonade and a listen to Elvis at the hotel’s ZuZu bar that overlooks the lively pool scene. The iconic property, a stalwart of Hollywood stars in 1950s—Robert Wagner married Natalie Wood here—glows in vibrant orange and turquoise décor. Ready for wine tasting, I walked to LDV Wine Gallery located in a renovated house. The first of three downtown tasting rooms, LDV offers wellcrafted Rhone-style wines, an art gallery and two patios. Some of the 100 Arizona wineries buy grapes from other states, but LDV produces 3,000 cases of wine from their estate vineyards in the highlands of Southeastern Arizona. I appreciate vintners like Curt Dunham who said, “I think about the food to pair with my wine while picking the grapes.” With its wineries, four breweries, 85 restaurants and 50 lounges, Downtown Scottsdale ranks as a gastronomic destination. Foodies congregate at FnB with its James Beard Foundation nominated
CREDIT: BOULDERS RESORT
chef and co-owner Pavle Milic’s wine selections. I trusted Milic’s “Wine Blind Date” for his allArizona pairings. Highlights of the local produceheavy menu were vegetable tagine with preserved lemon and sweet pea falafel with Meyer lemon tahini. I topped off dinner with a taste of creamy butterscotch pudding. I hiked a few blocks to the #InTheKnow, onlyopen-on Fridays-and-Saturdays Counter Intuitive bar. Beyond the bare storefront entrance, I entered a Chinatown trading company with inventive Asian-flecked drinks. The theme, décor and drinks change regularly. After the sophistication of downtown, I wanted more of the Wild West and moved on to the Boulders Resort, 20 minutes from downtown on 1,300 acres in the Sonoran Desert Foothills. From my patio I gazed in awe of the 12 million-year-old rock formations and indigenous floral and fauna. I eschewed rock climbing, golfing, and trail hiking. But a fluffy cholla, aka jumping cactus, harmlessly attached itself to my ankle and shoes.
After that desert encounter, I chatted with Boulders’ Executive Chef Brian Archibald who won the Food Network’s “Beat Bobby Flay” show this year. I also met Executive Pastry Chef Keith Taylor whose bona fides includes leading the U.S. National Pastry Team to third place in an international competition. This accolade resonated when he served me the best American-made croissant I’ve tasted. The Palo Verde restaurant lived up to Archibald’s description as “elevated dining.” Despite the elegant setting, I told my tablemate the smoked lamb ribs with zatar and smoked honey were “finger-lickin’-good.” The Scottish steelhead trout with watercress pesto was excellent. Chef Taylor’s dessert delivered an appealing sweet and savory punch: grilled corn gelato, cotija cheese crisp and toasted pepitas. The next day I attended Zumba class, meditatively walked the labyrinth and experienced an energizing chakra massage at the Boulders Spa. I then ruined the exercise intentions by downing burnt orange and white chocolate French toast with oakaged maple syrup. 77
CREDIT: BRYAN’S BLACK MOUNTAIN BARBEQUE
Two more Western experiences crowned the visit. A short drive from The Boulders, Cave Creek is a quaint, four-block town where Bryan Dooley opened Bryan’s Black Mountain Barbecue. The pulled pork and brisket, “fatty or lean,” is far from ordinary; Dooley has a culinary degree and highend résumé. Ask for the “lamb drumstick,” his version of osso bucco. Vegetarians and carnivores like me ordered the “pulled” squash sandwich for its hearty, meaty flavor. After dinner, I stopped at Buffalo Chip Rodeo. Patrons cheered brave professional and amateur riders, sipped beer and enjoyed barbecue. I prayed no one got hurt and discovered that the familyowned rodeo turns into a worship ring on Sundays. The Scottsdale area has unexpected delights for everyone, and food and drink to satisfy all tastes and thirsts. I shall return.
PAELLA AT DESERT TO DISH FESTIVAL | JACKIE ALPERS Issue 20
GEV MAGAZINE
CREDIT: HOTEL VALLEY HO
where to stay HOTEL VALLEY HO Located in Scottsdale’s historic district, this urban resort represents a well-preserved example of mid-century-modern architecture. With 241 rooms including luxurious suites in the main tower, Hotel Valley Ho also features a spa, fitness center, movement studio and event space. Overlooking the OH pool, ZuZu bar and restaurant serves up hip cocktails and seasonal American cuisine. The OH Pool—with roomy cabanas, a bar, kitchen, and upbeat summer entertainment—adds to the resort ambiance of the luxury hotel. 6951 E. 1st Street, Scottsdale 1-480-421-7734 www.HotelValleyHo.com BOULDERS RESORT AND SPA The Boulders offers an intimate taste of the Sonoran desert with 160 casitas and 62 villas, many bordering one of the two Jay Morrish championship golf courses. The “Today you are a Rock Star” series offers desert hiking, mountain biking, and rock climbing. Other activities include horseback rides, bicycling and desert fly fishing, and hot air balloon rides. There are six dining venues including the new tapas Discovery Lounge by the pool. The 33,000 sq. ft. Spa venue offers services from Desert Zen, to Global Shaman, and a garden with a labyrinth and authentic tipi for guided meditation. 34631 N. Tom Darlington Drive, Carefree 1-480-488-9009 www.theboulders.com
79
GIRL WITH THE GOLDEN FIST COCKTAIL AT COUNTER INTUITIVE | GRACE STUFKOSKY
INTERIOR, COUNTER INTUITIVE GRACE STUFKOSKY
Issue 20
GEV MAGAZINE
Issue 20
GEV MAGAZINE
Issue 20
GEV MAGAZINE
83
Issue 20
GEV MAGAZINE
85
Q&A
Issue 20
GEV MAGAZINE
87 89
Issue 20
GEV MAGAZINE
89 89
Issue 20
GEV MAGAZINE
CREDIT SCOTT CHEBEGIA
91
On JCB: JAKE Artful Label Red Wedding Modern Tuxedo; $2595 | Jake by JAKE Noir Vertigo Bow Tie; $95 | Jake by JAKE Redline Textured Silk Pocket Square; $55 | JCB Collection, ‘The Two Worlds: Le Monde Invisible’ Brooch - $150 Dominique Floreal & JCB Collection large blue butterfly glass sculpture - $3300 Lalique Languedoc Green Vase - $4900 JCB Collection, Large format bottle of JCB No. 21 Cremant de Bourgogne Brut Sparkling - $60 Magnum, $225 for a 3L Bottle and $500 for a 6L Bottle | Riedel wine glass – $40 per glass
Issue 20
GEV MAGAZINE
On JCB: JAKE Artful Label Flowers Jacket for Algernon Color Block Suit; $3295 | Jake by JAKE Line by Line in Red Pocket Square; $50 | JCB Collection, ‘The Touch’ Brooch $150 | JCB Collection, ‘Trois Saints’ Cufflinks - $95 JCB Collection, 2 Surrealist Red Blend Bottles of wine – The ‘Explosive Grape’ design & the ‘Blue Fun of Hope’ design - $350 for one bottle (750 ml) Dominique Floreal & JCB Collection Large Floral Roses glass sculpture - $3300
93
On Stephanie: JAKE Artful Label Deep Violet Prism Sequin Cocktail Dress; $1995 JCB Collection, 2 Surrealist Red Blend Bottles of wine – The ‘Explosive Grape’ design & the ‘Blue Fun of Hope’ design - $350 for one bottle (750 ml) Dominique Floreal & JCB Collection Large Floral Roses glass sculpture - $3300
Issue 20
GEV MAGAZINE
On Stephanie: JAKE Artful Label Camelia Noir + Blanc Bias Cut Two Piece Modern Woman Suit; $2395| JAKE Artful Label Noir Sheer Defiant Woman Dress Shirt; $525 JCB Collection, ‘Natural Beauty Rose’ Brooch - $150 Baccarat Red Mirror Earrings - $485, & Cufflinks - $430, to match – part of the Medicis Collection glass sculpture - $3300
95
On Mary: JAKE Artful Label All that Glitters Gilt Sequin + Beaded Gown; $2995 | JCB Collection, Anjou Gold Pewter Ice Bucket and Tray - $475 as a set | Lalique Agave Clear Vase - $4800 Baccarat Mille Nuits Flutissimo Champagne Flute - $150 per glass
Issue 20
GEV MAGAZINE
On Mary: JAKE Artful Label Red Wisteria Two Piece Modern Woman Suit; $2395 JAKE Artful Label Red Camo Sheer Defiant Woman Dress Shirt; $595 Goyard Saigon Purse - $4770 Christophe Sterling Silver Collar Palmaceae Necklace - $1750 Lalique Arethuse Clear Cufflinks - $350
97
On Penelope: JAKE Artful Label Shattered Glass Champagne Sequin Cocktail Dress; $995 JCB Collection, ‘The Explosive Grape’ Brooch - $150 | Buena Vista Winery ‘The Founder’ Red Blend - $120 | Atelier by JCB, Small Charcuterie Platter – $30 Chateau Baccarat Red Wine Glass - $200 for a set of 2 | D.L. & Co. Memento Mori Collection Mother Of Pearl Snake Tray - $190
Issue 20
GEV MAGAZINE
On Penelope: JAKE Artful Label Emilia Royal Windowpane Two Piece Suit; $1995 Baccarat Red Mirror Earrings – $485 part of the Medicis collection Baccarat Medicis Large Necklace Mahogany Mirror - $505 Baccarat Bouchons de Carafe Vermeil Silver Large Clear Necklace - $1000
99
Issue 20
GEV MAGAZINE
101
Issue 20
GEV MAGAZINE
NECAR ZADEGAN
103
MICHAEL DAVID WINERY PETITE PETIT LODI, CA $18 Two brothers of the fifth generation grape growers, Michael and David Phillips, lend their names to the largest of Lodi wineries. The same folks who brought us the wellknown and imaginative 7 Deadly Zins and Seven Heavenly Chards, comes this very tasty winner. Inky deep purple to the rim, their attention-getting Petite Petit is large, bold and substantial, as suggested by the catchy, colorful illustration of circus elephants. Black fruit-laden and seriously delicious, there’s no need to appear serious on the label.
DOMAINE CHANDON LIMITED EDITION ROSÉ NAPA VALLEY, CA $26 Who’s invited to your summer party? Limited Edition Rosé belongs on the ‘A’ list -- it’s as pretty in the bottle as it is in the glass. Pop, pour and raise a glass of bubbly to those summer days drifting away and those summer nights.
Issue 20
GEV MAGAZINE
SLEDGEHAMMER WINES THE PEOPLE’S KING CABERNET SAUVIGNON LAKE COUNTY, CA $9.99 Real mean don’t eat pâté and baguettes. The positioning of this all-American number is barbeque, backyard and fantasy football. Juicy dark fruit, ripe plum and baking spice flavors are powerful, just like the consumers this bottle is talking to, with its bright slash-and-burn statement in deep orange.
TOOTH AND NAIL WINES THE POSSESSOR RED BLEND 2013 PASO ROBLES, CA $28 Stunning sketches reflect contributions by an early 19th century duo. English poet, painter, and printmaker William Blake’s work is coupled with lithographs by John James Audubon, the legendary American American ornithologist, naturalist, and painter. A dark ruby red blend, (70% Cabernet Sauvignon, 12% Syrah, 10% Petite Sirah, 8% Malbec), The Possessor label evokes the authenticity and force of Mother Nature -- here two redtail hawks fight tooth and nail over the rabbit as prey.
EIGHT ARMS CELLARS THE ARGONAUT SAUVIGNON BLANC 2013 NORTH COAST, CA $19 Winemaker Iain Bolton is envious of the octopus with eight arms to get the job done. One of those jobs is donating a portion of sales to several nonprofits that help combat global warming. Iain’s Sauvignon Blanc is sustainably grown and sourced from Sandy Bend Vineyard in Lake County and Ledgewood Creek Vineyard in Suisun Valley, with the Viognier from Capay Valley Vineyard. Argonaut is crisp, with hints of citrus, pear, and stone fruit; a balanced, refreshing white wine that pairs well with seafood. (think octopus!)
JOEL GOTT WINES RED WINE BLEND EYE CHART WINES ST. HELENA, CA $19
GIRL & DRAGON WINES CABERNET SAUVIGNON 2013 NORTH COAST, CA $31
Well done for spotting this non-vintage red wine decorated with a vintage eye chart. The double gold winner at San Francisco Chronicle Wine Competition 2015 is a collaboration between winemakers Joel Gott and David Phinney (who have always seen eye-to-eye) made with grapes sourced from Napa Valley, Sonoma, Lodi and Mendocino. “The flavors are elegant and balanced with a soft, round mouthfeel,” meant to be enjoyed now.
Winemaker Nancy Walker says this brilliant yellow gold wine is rich and complex, opening up over time. We can’t help but spend some of that time lost in the innocent elegance of the delicate blond with pearls and roses. “Very fruity, rich in cherries, chocolate and vanilla flavors.” A beautiful wine for a charcuterie with brie and salad, but equally good with chocolate cookies.
105
TAKEN WINE COMPANY ST HELENA, CA Everyone’s heard (or even used!) the relationship explanation, “It’s complicated…” And the label illustration? “Shattered.” It’s a wordplay on a special event when grape clusters fail to develop completely, so there is less crop. The less crop, the more intense the grapes are – and more delicious! Alongside Available and Taken, Complicated makes up the trio from Trinchero Family Estates, where a snazzy new tasting room opened in June. Actually, the “road taken” is the journey by two childhood friends from Napa, now winemaking partners leading the vanguard of growing ranks of millennial wine drinkers and scoring critical acclaim along the way.
Issue 20
ORIN SWIFT CELLARS MANNEQUIN CHARDONNAY 2013 NAPA VALLEY, CA $29.99
DONUM ESTATE YEAR OF THE HORSE PINOT NOIR 2014 SONOMA, CA $72
Described as “showy” and “exuberant,” this unabashedly gorgeous honey-colored wine struts its stuff with “oodles of tropical fruits including pineapple and mango, rose petal and floral notes.” Mannequin draws fruit from diverse regions of Northern California, including Carneros Basin and the Sonoma Coast. Look for more fashionable labels from Orin Swift Cellars on bottles of Papillon, China Doll, Trigger Finger, Machete.
In Sonoma, Donum Estate has partnered with famed artist and activist Ai Weiwei. Complementing the “Circle of Animals” bronze installation of 12 animal heads representing the traditional Chinese zodiac, the theme continues in wine labels. The first label designed by Weiwei is featured on Donum’s 2014 Carneros Estate Grown Chardonnay (now in market) with Donum’s Pinot Noir portfolio scheduled to appear in October 2016.
GEV MAGAZINE
Summer Beauty By Josette Vigil Jelveh Photography by Vincent Gotti Jewelry by 21HM Boutique Model Felicia Gomez 109 89
Make a splash at the next pool party by adding a piece of Statement Jewelry. Bigger is better and bolder is more fun! I love 21HM's bold pieces. Hermine's designs evoke bohemian earthiness as well as uptown glam. Add a sparkly choker with your bikini, dress up a classic one piece, and add more drama to this season's kaftan. Visit 21hmboutique.com
Summer is upon us and I always like to add a bit of shimmer to the face. YSL's Touche Eclate Strobbing Highlighter $42 www.ysl.com, will keep your skin looking radiant, glowy and youthful. Apply it to areas where light would naturally hit your face like top of the cheek bones and center of the nose. Dress up your fresh radiant look instantly by adding a pop of color on your lips. Choose a matte formula which is the perfect contrast to shimmery skin. I love a California poppy red and a Malibu hot pink lip like Chanel's Rouge Allure Velvet Lipstick in La Diva or La Favorite $37 www.chanel.com as they offer a superb long wearing finish.
Issue 20
GEV MAGAZINE
SUMMER SKIN
BRONZE
By Hilarie Mejia
FACTOR
L Guerlain Terracotta Bronzer $53, guerlain.com Japonesque Safari Chic Bronzer Brush $30, japonesque.com
Instantly create that beach look that you've been wanting all summer by following these three steps.
1 2 3
Choose your base product; a matte powder will give you a natural tanned look while a bronzer with shimmer will give you a luminous effect. Opt for a color two to three shades darker than your complexion.
When choosing a color that is complimentary to your skin tone, take note that a golden tint works best with fair complexions while a copper shade enhances darker ones.
uminous, "lit-from-within" skin is a summer must, but it should always be achieved with diligent skincare and the perfect bronzing products—not by basking in the sun. While it’s tempting to be outside for prolonged periods this time of year, it’s much better to take cover, and arm yourself with sunscreen, long sleeves and a hat. This will help you keep long-term imperfections from suddenly surfacing. Invest in skin protection now and you’ll have less aesthetic issues to deal with in the future. The latest sunscreens not only shield your skin from harmful sun exposure , they also include hydrators, antioxidants and color which evens out the complexion. My current favorite is Revision Multi Protection Broad Spectrum SPF 50 $49 www.revisionskincare.com. Another recommendation is to touch up your makeup throughout the day with Color Science Unforgettable Mineral Sunscreen Brush SPF 50 $64 www.colorscience.com. Create that glowing goddess effect with products! New skin is glowing skin—and by ‘new skin’ I mean simply revealing what’s under the dull, dry surface. Freshly turned-over skin cells are better at reflecting light. For a more even-toned complexion, smoother texture and radiant aura, try Skinceuticals Clarifying Cleanser $34 www.skinceuticals.com or My Body’s Globiotics Probiotic Instant Resurfacing Pads $49 www.mybodyskincare.com. Nourish newly exfoliated skin with antioxidants proven to strengthen and defend against free radical damage (which inevitably results in pesky brown spots and wrinkles). To brighten up your complexion at the same time, try SkinCeuticals C E Ferulic $163 www.skinceuticals.com.
Hilarie Mejia is a clinical aesthetician and beauty expert at Skin Spirit in Walnut Creek, Ca. | www.skinspirit.com
Using a large kabuki brush, gently swipe on bronzer applying color on forehead cheeks, nose, neck and chest!
111 89
www.ciawine.com
113 89
Issue 20
GEV MAGAZINE
4 slices sourdough baguette, sliced on a bias 1 link Spanish-style cooked chorizo, cut into 8 slices 4 quail eggs 2 tablespoons Sriracha 1 avocado, smashed and lightly seasoned with salt cilantro leaves for garnishing sea salt for garnishing olive oil
Lightly drizzle slices of bread with olive oil and toast on both sides. In a saute pan, cook chorizo slices until golden brown. In a separate pan, cook quail eggs, “sunny side up”. Assemble the toasts. Divide the avocado among the 4 bread slices and smear to coat. Add 2 chorizo slices per toast. Add one quail egg per toast. Top the egg with Sriracha, sea salt, and cilantro.
115 89
1 1/2 cups packed, roughly chopped flat leaf parsley 2/3 cup extra virgin olive oil 1/4 cup capers, drained 3 anchovy fillets 1 tablespoon white wine vinegar 1 tablespoon lemon juice 2 medium cloves garlic, minced (about 2 teaspoons) 1/2 teaspoon freshly grated zest from 1 lemon Kosher salt and freshly ground black pepper Combine all ingredients in a food processor until smooth.
1 cup whole grain mustard ¾ cup Dijon mustard 2 tablespoons Cognac ½ cup peach chutney (or other seasonal fruit preserve)
Combine all ingredients until well-blended & smooth.
3/4 cup Dijon mustard 1/2 cup honey 1/4 cup apple cider vinegar 1/2 cup ketchup 1 tablespoon brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco 1 tablespoon liquid smoke ¾ cup water Combine all ingredients and simmer for 30 minutes.
Issue 20
GEV MAGAZINE
4 oz Burrata ball 1 large white peach, stone removed & sliced 6-8 leaves Lollo Rossa lettuce 2 oz Farro, cooked and dried at room temperature overnight 1 oz English peas, lightly blanched ½ oz aged balsamic vinegar ½ oz high quality olive oil
Preheat oven to 500 degrees. Thinly spread Farro on a sheet tray. Cook Farro for 1-2 minutes, until it begins to smell toasted and starts to “pop”. Assemble the dish. On a large serving platter, or 4 individual plates, spread the lettuce along one half of the plate. In the center of the plate, place the Burrata (if serving individually, cut the Burrata into 4 parts). Fan the peach slices around the base of the Burrata. Randomly, sprinkle the peas and Farro around the plate. Drizzle the balsamic and olive oil around the dish. Sprinkle with sea salt to finish.
117 89
Assorted heirloom zucchini 3 oz Chevre 2 oz olive oil plus more to garnish 2 garlic cloves, grated fine 1 tablespoon salt 2 tablespoons thyme, chopped 1 oz sherry vinegar
Combine the garlic, salt, oil, vinegar, and thyme. Mix well. Cut zucchini in half, length-wise and toss with the marinade. Allow to rest for 20 minutes. Grill on high heat turning periodically until the zucchini is cooked but not mushy. Place zucchini on serving platter and drizzle with olive oil and sea salt. Crumble the Chevre over the dish and serve immediately.
Issue 20
GEV MAGAZINE
1 Wild King salmon (skin and bones removed, diced) ½ cup high quality soy sauce 1/3 cup sliced green onions 1 tablespoon toasted sesame seeds 1 teaspoon minced ginger 1 tablespoon sesame oil 2 tablespoons toasted, chopped Macadamia nuts 1 oz Hijiki seaweed, rehydrated in hot water 1 oz red onion, sliced very thin
Combine all ingredients well. Allow to sit for 10 minutes. Garnish with a light drizzle of sesame oil and serve immediately.
119 89
2 Bavette steaks, cleaned of fat and sinew ¼ cup high quality fish sauce 1/8 cup brown sugar 1 lemongrass stalk, outer green parts removed, inner white part minced 3 garlic cloves, smashed
Combine all ingredients and allow to marinade for at least an hour.
¼ cup brown sugar 3 tablespoons rice wine vinegar ¼ cup lime juice ¼ cup high quality fish sauce 1 Fresno chili, seeds removed, minced 1 teaspoon ginger, minced 2 oz toasted chopped peanuts ¼ cup sliced scallions Combine all ingredients except peanuts and allow to rest for 30 minutes. Reserve peanuts.
Grill the marinated steaks to your desired doneness. In a bowl, combine an assortment of raw vegetables and herbs. Some suggestions are cucumbers, radishes, carrots, cilantro, mint, and cabbage. Toss the vegetables with the dressing to taste. Slice the steak once the meat has rested. Arrange the dressed salad on a serving platter. Place the sliced steak atop the salad. Drizzle the whole dish with the reserved peanuts. Drizzle with additional dressing, if desired.
Issue 20
GEV MAGAZINE
121 89
Issue 20
GEV MAGAZINE
4 oz lobster 8 oz jumbo prawns 4 teaspoons chicken broth 4 pieces Shu Mai wrap 1 teaspoon tobiko 1 teaspoon butter 1/2 egg white ¼ teaspoon sesame oil A small pinch of white pepper 1/8 teaspoon sea salt A small pinch of corn starch
Mix jumbo prawns, half egg white, sesame
oil, sea salt, white pepper and one pinch of corn starch. Use Shu Mai wraps and wrap the premade prawn mixture with top open. Put pre-cut lobster on top of mixture. Use a steamer filled with 4-6 cups of water. Bring to a boil on high heat. Steam dumplings on high heat for 8 minutes. Mix chicken broth, butter, sea salt in wok and bring to boil, and pour on the bottom of the serving plate. Place Shu Mai on broth and serve right away.
123 89
4 teaspoons Laura Chenel goat cheese 1 small pinch oregano 2 teaspoons caramelized apples 1/2 tablespoon pine nuts (roasted) 2 pieces thick wonton wraps
1/2 tablespoon + 3/4 stick of unsalted butter 1/8 cup sugar 1/4 pound Golden Delicious apples (peeled, cored, cut into small cubes) 1/2 cup Terra D’oro Moscato wine Melt butter in small skillet over medium heat, sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown & tender and juices form, about 8-10 minutes. Add Moscato wine and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared hours ahead. Let stand at room temperature.)
Mix goat cheese, oregano and seasonings together. Cut wonton wraps in half (in triangle shape) to make 8 small pieces. Deep fry at 325F until golden brown. Put pre-mixed goat cheese, caramelized apple and pine nuts on top of the deep fried Wonton chips. Place in preheated 400F oven for 30 seconds. Arrange on a platter and top with micro arugula.
Issue 20
GEV MAGAZINE
4 teaspoons cream cheese 1 teaspoon crab meat 1 small pinch Old Bay seasoning 1 small pinch sea salt 1 small pinch paprika 4 pieces thick wonton wraps
Mix cream cheese, crab meat, Old Bay seasoning, sea salt, and paprika together well. Wrap with wonton wraps in any shape you desire. Deep fry at 325F for 3-4 minutes or until golden brown. Serve with sweet and sour sauce and hot mustard.
125 89
16 oz Wagyu flat iron steak 12 pieces organic Italian broccolini 1 half organic sweet red bell pepper 4 pieces Shiitake mushrooms 8 oz pulled noodles 2 teaspoons mushroom dark soy sauce 1/4 teaspoon garlic 1/8 teaspoon black pepper 1 small pinch sea salt
3 tablespoons Cabernet Sauvignon 1 teaspoon minced onion 4 tablespoons beef stock 2 oz butter 1 small pinch of black paper Heat up wok. Put in butter and onion as it heats up over medium to high heat, 10 seconds. Add red wine and simmer for 20 seconds. Add beef stock. Simmer at low heat for 5 minutes or until it’s thickened and reduced to half its original amount. This may be pre-made the night before.
Pan-sear Wagyu on each side over high heat for 30 seconds. Put into 400F pre-heat oven for 8 minutes. Remove meat and let rest in a sealed container to prevent moisture loss. Stir fry vegetables with olive oil and a touch of sea salt. Stir fry pulled noodles with garlic, butter and a touch of sea salt. Make serving sauce. Heat wok. Add red wine sauce, dark soy sauce, mushrooms, butter, black pepper and sea salt. Bring to simmer for 5 minutes. Strain. Pour serving sauce on serving plate, and lay pulled noodles and vegetables on top. Slice beef into quarter inch thick slices and place on top of the pulled noodles and serve.
Issue 20
GEV MAGAZINE
127 89
PHOTO COURTESY OF MARIA HELM SINSKEY
Issue 20
GEV MAGAZINE
pull out the grill as soon as the first sign of summer knocks on my door. In the heat of the sun I want to eat something fresh and bold and pair it with a cold, crisp white wine. The textures and flavors of a white aromatic blend such as Robert Sinskey Vineyard’s Abraxas is a delightful match for these shrimp tacos. The slight spice of chile with the sweetness of the shrimp and corn tortillas meet up nicely with the aromatic stone fruit and fresh acidity found in Abraxas. Homemade tortillas are fun to make especially if you have a group that likes to cook!
Note: Chunks of firm fish such as halibut or mahi mahi can be marinated and grilled in the same fashion.
1 1/2 pound unpeeled 16/20 shrimp 1/2 teaspoon ground mild red chile 2 medium garlic cloves, peeled and smashed extra virgin olive oil Kosher salt 12 warm soft corn tortillas, recipe follows Avocado, Jicama and Tomatillo Salsa, recipe follows 1 1/2 thinly sliced red cabbage Red Chili Crema, recipe follows cilantro sprigs lime wedges
In a non-reactive stainless steel or glass bowl,toss the shrimp with garlic, chili powder, olive oil and 1 1/2 teaspoons salt. Let the shrimp sit for 15 minutes at room temperature. Heat a grill to medium high heat. Grill 2-3 minutes per side until pink and curled. Shrimp may also be sauteed in a pan with a drizzle of olive oil over medium high heat until pink and curled, about 2-3 minutes. Place 3 shrimp in a warm tortilla. Top with Avocado, Jicama and Tomatillo Salsa. Top with shredded red cabbage and then drizzle Red Chile Crema over. Garnish with Cilantro sprigs and serve with lime wedges on the side.
2 cups masa harina 1 cup warm water plus a few drops Place the masa harina in a medium bowl. Add the water and mix by hand until the dough forms a stiff ball that is moist but not sticky. Add a few drops of water if the dough seems dry and crumbles easily. Divide the dough equally into 12 pieces and shape into balls. Cover with a damp cloth to keep the dough from drying out. Heat a large heavy bottomed skillet over medium high heat or a griddle. Split a large zip loc bag at the zipper and the sides. Leave the bottom seam attached. Place a ball in between the sheets of plastic and roll into a 7-inch circle or use a tortilla press lined with the plastic sheets. Peel open the two sheets of plastic so that the tortilla is stuck to one side. Spread your fingers as wide as they will go, palm facing up and place the tortilla across your hand then peel away the sheet of plastic. Quickly turn your hand over and flop the tortilla into the pan. Quickly smooth out any wrinkle so the tortilla is flat against the bottom of the pan. Bake the tortilla for 30 seconds then turn over and bake 1 minute more until the tortilla is slightly puffed. Transfer the tortilla to a plate and wrap with a clean cloth to keep them warm while you cook the remaining tortillas.
129 89
A creamy dice of avocado is nicely juxtaposed against the sweet crunch of Jicama and tart tomatillos for a refreshing and unusual salsa. Yield: about 3 cups large tomatillos, about 3/4 pound, paper removed 2 large garlic cloves, peeled 1 cup diced jicama, about 1/4 inch pieces 1 tablespoon chopped cilantro 1/2 serrano chile, seeded and minced 1 tablespoon minced green onion 2 to 4 tablespoons lime juice 1 large avocado diced, about 1/4 inch pieces Kosher salt Bring a small pot of water to a boil. Add tomatillos and garlic. Return to a boil, reduce heat and simmer for 10 minutes. Drain and cool. Place the tomatillos in a food processor. Puree tomatillos and garlic until smooth. Pour into a bowl. Add the jicama, cilantro, chilis and green onion, season with salt to taste. Add lime juice gradually until the desired tanginess is achieved. Fold in the avocado and let sit at room temperature for 20 minutes. Taste for seasoning, adjust and serve.
Issue 20
GEV MAGAZINE
This crema adds a creamy top note to the tacos. It can also be used to top quesadillas. Yield: 1/2 cup 1/2 cup sour cream 1/2 teaspoon mild ground red chile 1/4 teaspoon kosher salt Mix all ingredients together in a small bowl until smooth. Refrigerate until ready to use.
131 89
first created this recipe when I was developing the pastry menu for Pampas restaurant. The sommelier paired the dessert with a vintage port. The smoky flavor of the bacon and smoked sea salt, combined with the rich chocolate and earthy notes of the port was a memorable culinary experience. The best thing about this dish is that it looks so impressive without being complicated to make. The “torte” is simply a brownie recipe that has the addition of almond meal and is cut into little circles. So if you’ve ever made brownies, you can make this dish! The best part is that these brownies freeze beautifully, and are easy to prepare days in advance. There are so many wonderful salted caramel ice creams for purchase that I suggest you buy the ice cream rather than making it on your own. This is a dessert that will leave a lasting impression, without requiring you to do a lot of work. Visit her website marisachurchill.com
1/2 sheet pan 18 ounces dark chocolate, chopped 10 ounces butter, unsalted 3cups sugar 5 eggs 2 teaspoons vanilla extract 1 cup all-purpose flour ¼ cup almond meal ½ tsp. salt 1teaspoon baking powder Over a bain marie, or in a microwave safe bowl, combine and melt the butter and chocolate. Keep hot. Combine the flour, almond meal, baking powder and salt, set aside. In a stand mixer whisk the eggs, sugar, and vanilla on high speed for several minutes, until thick and pale. Turn the speed down to low and pour the hot butter and chocolate mixture into the eggs. Mix until partially combined. Add the flour mixture and mix until well blended. Mix for a minute or two, if you under mix, the batter will separate and break. Spread the batter on a half-sheet pan that has been sprayed and lined with parchment paper. Bake at 325 degrees for 20 to 25 minutes until a knife inserted in comes out with a few streaks of chocolate. You want them to still be fudgy when removed. These freeze very well. You can make them in advance. When ready to use remove from freezer and bring to room temp for about 6 hours before serving. Cut with a circular cookie cutter to desired size. PHOTO CREDIT VINCENT GOTTI
Issue 20
GEV MAGAZINE
1/2 sheet pan ¾ cup crème fraiche 1 ½ teaspoons sugar Small pinch of salt Combine all of the ingredients, whisk together.
1 ½ cups sugar ½ cup water 1/4 cup honey or corn syrup 5 ounces unsalted butter, room temperature 1cup diced bacon (fried until completely crisp, with the fat removed. Start with about 1lb. of bacon) 3/4c. brazil nuts (toasted for 5 minutes in a 350 oven and finely chopped) ½ teaspoon salt
PHOTO COURTESY OF MARISA CHURCHILL
Combine the sugar, water, and honey. Bring to a boil over
med-low heat. Be sure to carefully wash down the sides of the pot with a damp pastry brush if any sugar crystals stick to the side of the pot. Once all of the sugar has melted, but before the sugar caramelizes, add the butter slowly bit by bit over 1-2 minutes. Once all of the butter has melted and the sugar begins to caramelize, you may stir the sugar to thoroughly blend in the butter. Toss together the chopped bits of cooked bacon, nuts, and salt. When the sugar is a golden brown color, pour in the bacon and nuts and stir to combine. Quickly pour on to a sil pat or greased piece of aluminum foil, spread thin with a heat resistant rubber spatula. Work carefully, as the toffee will be quite hot. Allow it to harden. Once it is hard, break it into pieces and store in an air tight container, tightly wrapped. Do not refrigerate! When ready to use, gently melt some milk chocolate and spread a thin coating of the chocolate on to the flat side of the toffee. Place 2-3 pieces of the smoked salt into the milk chocolate and allow the chocolate to harden. It is now ready to be served. The toffee will keep for up to 3 days.
133 89
Spain’s Lord of Lifestyle
Issue 20
GEV MAGAZINE
135 89
what’s happening?
Images by Vincent Gotti, Scott Nobles & Beethoven Awit Jr. For Vincent Gotti Photography By Kaye Cloutman ourth generation winemaker Angelina Mondavi is someone whom I’ve always appreciated because of her earnest devotion to preserving and continuing the legacy, and institution her forefathers built. Quite a rarity to see in this day and age, her persona — like her hands — is always tied to the ground. Diligent and sensible, Angelina is not afraid to get down and dirty ensuring only the best harvest would come to be; as she treats the bottle with much sanctity and love. I never thought I’d see anything that would come close to that passion within her until I met her husband, Thomas Carr. That’s when I saw a side of Angelina I never thought existed. On a warm Saturday, I was fortunate enough to witness how this ever-diligent -vineyard-working woman transformed into a stunning and effervescent bride. Marc & Janice Mondavi’s Angwin Estate became the perfect setting for a most intimate wedding ceremony which was followed by a dreamy garden reception at Charles Krug Winery in St. Helena. It was an enchanting union devoid of any form of nonessential extravagance. The calm atmosphere enabled their guests to really enjoy & savor this special occasion in a relaxed manner. The families of the couple were as equally charming and down-to-earth.
Thomas clearly is Angelina’s rock and provides her the emotional stability she is used to receiving from the fine men she grew up with. Marc Mondavi who teasingly talks about his upcoming honeymoon hunting trip with Thomas shows how he finally got the son he’s always wanted. Like him, Thomas wears his heart on his sleeves and is not afraid to express his emotions in tears, which were plenty as Angelina walked down the aisle. By and large, the occasion was joyful not just because of the many toasts of overflowing wine glasses but also because of the sincere love that enveloped the couple that day.
Issue 20
GEV MAGAZINE
137 89
what’s happening?
Photos courtesy of Heritage Auctions
eritage Auctions was a proud participant at a recent event held by Charlize Theron’s Africa Outreach Project (CTAOP) in Los Angeles. CTAOP, in partnership with TOMS shoes, fights a never-ending mission to educate and empower youth to keep themselves safe from HIV/AIDS. The event was a round table discussion between high profile celebrities and activists to brainstorm new ways to advance the cause and work towards eradicating this terrible disease. In support of TOMS and CTAOP, Heritage donated a special selection of rare wines and wine service to accompany the evening’s mission and vision. Frank Martell, Director of Fine Wines at Heritage Auctions adds, “Great wines have a history bringing great people together, and we are grateful to have played even a small role in doing so for this group of minds. HIV/AIDS is an issue that the whole world faces, and it’s wonderful to see a group of personalities with the ability to bring change actually engaging to promote that change.” How you can help: Charlize Theron’s Africa Outreach Project (CTAOP). Get daily updates and news on CTAOP – Facebook. TOMS + CTAOP - For every TOMS + CTAOP product purchased, TOMS will donate $5 to CTAOP in support of programs working to help African youth keep themselves safe from HIV/ AIDS. As always, with every product you purchase, TOMS will help a person in need. One for One®. Heritage Auctions is the largest auction house founded in the United States and the world’s third largest, with annual sales of more than $800 million, and 750,000+ online bidder members. For more information about Heritage Auctions, and to join and receive access to a complete record of prices realized, with full-color, enlargeable photos of each lot, please visit HA.com
Issue 20
GEV MAGAZINE
Charlize Theron & Blake Mycoskie
Bob Pilon, Ethan Zohn & Blake Mycoskie
Naomi Wachira
139 89
what’s happening?
Images by Drew Altizer, Devlin Shand and Megan Bayley for Drew Altizer Photography
Noah Drever, Willow Baker, Tiffany Baker, Maxwell Drever, Rain Baker, Galen Drever, Lauren Drever, Mitchell Drever, Ryan Baker & Isabelle Drever
Sela Ward & Scott Woodward
Gilles Marini
ABOUT THE DREVER FAMILY FOUNDATION: For over 35 years, Jan and Maxwell Drever have put their energies into helping young people access the education they need to excel in life. They have donated to schools, foundations and directly to families and students. They established The Drever Family Foundation to enhance quality of life by supporting education for young adults and the public appreciation of art. The Drever Family Foundation raises awareness and funds for Bay Area educational charities with its annual Hotbed event by giving emerging and established artists in various fields the unique opportunity to exhibit their work in a beautiful outdoor setting. To learn more, please visit 2016 Hotbed Benefit: Le Cirque du Nuit www.dreverfamilyfoundation.org. ABOUT PLANET HOPE: Founded in 1993 by sisters Kelly & Sharon Stone, Planet Hope is a non-profit 501(c)3 organization that provides outreach and educational resources to homeless, abused, and terminally ill children. Planet Hope Programs include: Summer Camp, Food and Warmth Resources, Emergency Referral Programs and Hope for the Holidays. To learn more please visit www.planethopefoundation.com. Sharon Stone & Andrea Bocelli
Issue 20
GEV MAGAZINE
Jake Wall, Galen Drever & Blake Patterson
red carpet events
Francisco Trigueros & Ruth Bram
Maxwell Drever
Laganja Estranja
Victoria Noyes
Rayvon Owen
Joy Venturini Bianchi
Frankie Grande
141 89
what’s happening?
Images by Devon Lach for Drew Altizer Photography By Kaye Cloutman redo Restaurant in San Francisco was recently the venue of choice for one of my most brilliant wine tasting experiences. The vino du jour was Fourth Leaf Wines which is a partnership between cousins Robert Mondavi Jr. and Angelina Mondavi. Rob and Angelina are fourth generation winemakers from a prominent family legacy in the Napa Valley. With winemaking in their blood, the duo are the eldest grandchildren of Napa Valley legends Robert Mondavi and Peter Mondavi, Sr. Together they are creating a Cabernet Sauvignon with grapes from the pristine mountaintop vineyards of their respective families. The dishes that Chef Chris Fernandez presented to match the wines were flawless. It was also remarkable to know that Chef Chris and Angelina handpicked some of the ingredients from the farmer’s market earlier that day. Credo’s brightly lit walls with shades of blue green hues were splashed with thought-provoking quotes that really added to the magic of our luncheon.
The Grandfathers Peter and Robert Mondavi Sr.
According to Credo proprietor Clint Reilly, “Our walls depict the universality of ideas, the clash of conflicting viewpoints and the democratic nature of discussion and debate” - a perfect intro for the story behind the birth of Fourth Leaf Wines.
“This really started as a project for the Make-A-Wish Foundation.” Robert explains. “Angelina and I got to know each other as adults and as we spent more time working together ‘I thought she was pretty cool’ and she thought ‘I was really fun and alright.’
Duck two ways: Red Wine Braised Duck Leg w. Lentils & Braised Chard & Green Garlic Duck Breast w. Celery Root Puree, Tokyo Turnips, Apples, Golden Raisins & Sherry Vinegar Sauce
It was heartwarming to know that eventually, the two cousins with a thorny family history realized how they rightly achieved a special satisfaction not just from attempting to accomplish a common goal but how it allowed them to thrive thru learning about some great parallels and lovely contrasts that challenged each one in a positive manner. “We decided to continue this collaboration every year with 6 barrels of lovingly-crafted artisanal wine, half comes from my vineyard in Atlas Peak and the other half from her beautiful vineyard on Howell Mountain,” Robert adds. Every year they try to break away from a 50/50 blend and even conduct blind tastings but every year we keep coming back to 50/50. “It’s almost this magical combination of two families coming together as a whole and two vineyards emerging together into one terroir” concluded Angelina. For more information about Fourth Leaf Wines, visit www.fourthleafwines.com or email info@fourthleafwines.com
Angelina,Rob and Alycia Mondavi Issue 20
GEV MAGAZINE
GEV Magazine Founder Kaye Cloutman & Robert Mondavi
Credo Culinary Director Chef Chris Fernandez and team preparing the Fourth Leaf Wine Lunch
The lovely Fourth Leaf Wine Lunch table set up at Credo
Spiced Glazed Pork Belly w. Beets, Fennel, Mustard Greens, Walnuts & Aceto Balsamico
Angelina & Robert Mondavi
143 89
what’s happening?
Images by Rey Del Fierro Photography
By Genevieve Dee eading the way to greet summer was Napa's newest festival gem, Bottlerock! Visualize a valley filled with vineyards two mountain ranges bordering the East and the West and the dazzling California sun as its brilliant backdrop. Napa Valley was the picture perfect setting for this fabulous event. Held on Memorial Day weekend this year, it was the quintessential teaser to summer's promise of fun. Now in its 4th year, Bottlerock has already ingrained itself as an annual tradition worthy of pilgrimage by combining great music fueled by world-class food and wine. A staggering assemblage of almost 80 artists, just as many wineries, restaurants and breweries, Bottlerock was an exercise in bucolic revelry.
Florence + The Machine
Stevie Wonder
Three days of great music on different stages, and every day was more exciting than the day before. A bewildering array of music genres made decisions difficult on who to watch. Rock and Roll from the Red Hot Chili Peppers and Lenny Kravitz, Latin World music from Mexican guitar duo, Gabriella y Rodrigo, Folk Rock by The Lumineers, American Pop from Walk the Moon, Reggae by Ziggy Marley, Alternative Hip Hop from The Pharcyde, Grammy Award winner Stevie Wonder, Rap from Michael Franti & Spearhead and Indie pop from Florence + The Machine. Indie bands, xambassadors, misterwives abounded. The list of performers was utterly mind-numbing. For foodies, the Williams Sonoma Culinary Stage hosted cooking demonstrations from a virtual who’s-who of chefs, many Michelinrecognized. Chefs Gordon Ramsey, Tyler Florence, Masaharu Morimoto, Mourad Lahlou, Michael Mina, Charles Phan, Ken Frank, Chris Cosentino paired up with actors, music, radio or sports celebrities were cooking up a storm or giving culinary related tips. Who can resist Cheech and Chong’s advice on smoking food or an exhibition from Drummers Chad Smith of the Red Hot Chili Peppers and Taylor Hawkins of FooFighters on a drum set made up of culinary paraphernalia?
Issue 20
GEV MAGAZINE
Red Hot Chili Peppers drummer Chad Smith At the Williams-Sonoma Culinary stage
Ever-dashing, Foodie Chap Liam Mayclem kept the ball rolling with his exuberant and vibrant spirit. All the while, Cabernets, Sauvignon Blancs, Chardonnays and Pinot Noirs from premier showcase wineries like JaM Cellars, Silver Oak, Del Dotto Vineyards, Cakebread Cellars, Blackbird Vineyards, and St. Supery Estate Vineyards meant there was never an empty glass in sight. Beer from the 20-plus breweries sealed the deal; it was a foodie haven. Had this been any ordinary wine festival, the tastings alone would have made it a memorable one, but this was no mere wine festival.
Lenny Kravitz
The sheer number and variety of restaurants really put Napa’s emergence as a complete food and wine destination on display. Napa’s best loved La Toque, Oenotri, Goose & Gander, Bouchon, Ca’Momi, Angèle, Bistro Don Giovanni standing beside food truck favorites Curry Up Now, Bacon Bacon and Frozen Kuhsterd offered a wide selection to accommodate all pairing preferences and budgets. From burgers to paella to jerky, to chocolates and ice cream and everything in between, there was no one left wanting.
The lovely ladies of JaM Cellars VIP Lounge
The Pharcyde & Chef Adam Richman
Chef Gordon Ramsay & Foodie Chap Liam Mayclem
If all that wasn’t enough, throughout the three days of festivities, fashionistas unwittingly stumbled upon sculptures by Laura Kimpton and David Tanych. A long line of people formed for photo ops were they proclaimed L O V E was in the air. Murals by JM Rizzi, Ian Ross, David Young and Zio Ziegler decorated walls and sides of buildings expressing the BottleRock’s spirit.
Our GEVentologist Genevieve Dee
JaM Cellars owners John Anthony and Michele Truchard
Creating a festival like this is no small feat, and it took a couple years for the event to be financially viable. Now that it has been 4 years and an established success, you wonder why it hadn’t been done sooner. A celebration for all the senses. This is Bottlerock! We can’t wait and look forward to next year’s lineup! To keep up to date on festival pass availability and additional details about the festival, please visit www.bottlerocknapavalley.com and sign up to receive email notifications. Join the conversation on Facebook and follow us on Twitter (@BottleRockNapa, #BottleRock) and Instagram (@BottleRockNapa, #BottleRock).
The vibrant festival fashionistas
145 89
what’s happening?
Images by Vicente Corona By Kaye Cloutman f you love film festivals in a relaxed and convivial setting, then The Annual Sonoma International Film Festival is one event you might want to consider putting on your radar for next year. Featuring more than 100 hand-selected films, including independent features, documentaries, world cinema, shorts and a showcase of Spanish language films, the festival is dedicated to promoting independent film, supporting filmmakers around the world and inspiring film lovers. All films are screened in intimate venues within walking distance of Sonoma’s historic plaza. One film that stood out and will be hard to top is Cooking Up A Tribute. This documentary based on the culinary lives of the Roca brothers of the famed El Celler De Can Roca was taken to another level when Modern luxury cruise brand Celebrity Cruises provided the viewers with a multisensory experience, “A Taste of Film” on land. Wine country based Executive Chef Gary Penir was brought in to carefully curate the menu and provide filmgoers the “tasting” aspect of the film which was paired with JCB by Jean-Charles Boisset’s French sparkling No. 69 Crémant de Bourgogne. “I have traveled to and dined at the Roca brothers’ restaurant and in doing so, I tried to stay true to the authenticity and style of their food preparation and presentation,” Chef Penir adds.
A US production directed by Ben Knight, “Cooking Up A Tribute” follows the Roca brothers, Joan, Josep and Jordi Roca, owners of three-Michelin-star, top world restaurant El Celler de Can Roca, as they close the restaurant for five weeks to tour the world with their staff, designing 57 innovative new plates inspired by the global cultures and regional food traditions they encounter. What really made it quite extraordinary for me was how Gary Penir’s dishes came out in perfect synchrony with the film during the parts where they highlight a dish from a culture they’ve immersed themselves in. It truly felt as if I were in the film tasting with the chefs. “We’re excited to bring ‘A Taste of Film’ to the Sonoma International Film Festival,” said Scott Clifton, Director of Sales, Western Region, Celebrity Cruises. “It’s an amazing experience that fully immerses guests in the film by engaging all the senses, and it showcases the talent and commitment of our food and beverage team. We can’t wait to give festivalgoers a glimpse of what we have onboard.” “A Taste of Film” presents films that evoke specific cultural, culinary, or destination experiences, and brings the onscreen scenes to life for guests through exquisite cuisine pairings tailored by Celebrity’s culinary team, led by Michelin-starred chef Cornelius Gallagher. Last December, the program debuted onboard Celebrity Infinity, which will make calls in the Bay Area in September, and October of this year. For more information about A Taste of Film or to book a trip with Celebrity Cruises, visit celebritycruises.com Issue 20
GEV MAGAZINE
what’s happening?
Images by Devon Lach for Drew Altizer Photography
Jessica Leao, Liza Cherney & Valerie Kushel
Cara Fowler & Kevin Bates
Amy Fenning & Robert Bala
Sara Sullivan, Anna Rembold, Jen Stephan & Erin Lemoine
Kendyl Bell & Cary Davalos
Luis & Mary Kate Bacalao
Don Daves-Riudeaux & Dani Phillips
147 89
Caroline, Sarah & Bill Orrick
Alex Smith & Emily Schuman
what’s happening?
Images by Devon Lach for Drew Altizer Photography n May 20th, North Beach Citizens, a non-profit organization providing real and lasting solutions to San Francisco’s homeless and low-income population, presented The Judgment of Paris 2.0, an exclusive California vs. France blind wine tasting fundraiser at The Battery. It was hosted by Michael and Xochi Birch, philanthropists, tech entrepreneurs and founders of The Battery. The event celebrated the 40th anniversary of the 1976 Paris tasting that put California on the winemaking map. Attendees enjoyed a blind tasting of eight of the finest California wines from Napa and Sonoma versus eight of the most exclusive French wines from Bordeaux and Burgundy. The top scoring wines included: 2012 Philippe Melka CJ Napa Valley Cabernet Sauvignon -- No.1 overall and No.1 red wine 2012 Quintessa Proprietary Red Wine -- No. 2 red wine 2012 Sloan Proprietary Red -- No.3 red wine 2013 DuMOL Chardonnay -- No.1 white wine for both the judges and participants
Ray Johnson
Ryan Graves &Michael Birch
David Glancy
The event was attended by 75 guests consisting of business and tech entrepreneurs, wine aficionados and philanthropists. Several participants won non-speaking roles in Robert Kamen’s upcoming film “The Judgment of Paris.” All proceeds benefited North Beach Citizens. North Beach Citizens is a non-profit organization that provides real and lasting solutions for San Francisco’s homeless and low-income population. The nonprofit was founded in 2001 by filmmaker Francis Ford Coppola. Together with a group of residents, artists and merchants, North Beach Citizens utilizes the talents and support of the local community to engage isolated individuals in positive interaction and problem solving. North Beach Citizens helps nearly 300 homeless and low-income citizens rebuild their lives every year. It does this by offering case management services, a weekly food pantry, daily community meals, housing assistance, employment assistance and a street beautification work program. The program has a 90 percent success rate of placing and keeping people in housing. Learn more at: www.northbeachcitizens.org.
Issue 20
GEV MAGAZINE
Rebekah Wineburg, Meghan Becker & Bruce Straud
Brook Amilly & Amy Verhey
Lexie Mayers, Evan Goldberg, Cindy Goldberg, Eric Spencer & Kerri Stenton
Don Spradlin & Molly Graves
Anna & Mason Morfit
Brenna Moorhead, David Glancy & Kristin Campbell
Nat Simons, Laura Baxter Simons & Don Spradlin
Ruth Yankoupe, Kristie Fairchild
Briana Zelaya, Ruth Yankoupe, Stephanie McNeill, Susan Daniloff, George Hamel, Sharna Brockett, Kristie Fairchild & Jen Crane
149 89
what’s happening?
Images by Drew Altizer Photography for Francis Ford Coppola Winery rancis Ford Coppola Winery hosted their third annual "Diamond on the Diamond" media event at AT&T Park highlighting the winery's Diamond Collection wines while watching the San Francisco Giants beat the Arizona Diamondbacks. Taking place in the elite Virgin America Loft at McCovey Cove, the ballpark’s private, open-air, twostory suite in the right field arcade wall, the evening offered great weather, a perfect opportunity to mingle with the Coppola winemaking team, sip on Diamond Collection wines, and experience one of America’s favorite pastimes. For more information, call (707) 857-1400, toll free (877) 590-3329 or visit www.FrancisFordCoppolaWinery.com
Issue 20
GEV MAGAZINE
Ray Johnson
what’s happening?
Images by Devlin Shand for Drew Altizer Photography
Jessica Leao, Liza Cherney & Valerie Kushel
Jean-Charles Boisset & Gerrett Copeland
Darioush Khaledi, Shahpar Khaledi & Timothy Blackburn
Rick Walker
Kendyl Bell & Cary Davalos
Gary & OJ Shansby
Wayne Brady
Alex Smith & Emily Schuman
Kathleen McIntosh & Michael Covarrubias
151 89
Zach & Tricia Stinger, Clint & Sheila Walker and Maggie & Steve Oetgen
Joanne Froggatt
Amy Fenning & Robert Bala
Like a rolling stone
Issue 20
GEV MAGAZINE
153 89
Issue 20
GEV MAGAZINE
155 89
Issue 20
GEV MAGAZINE
157 89
Issue Issue 20
GEV MAGAZINE
159 89
Issue 20
GEV MAGAZINE
161 89
Issue 20
GEV MAGAZINE
163 89
Issue 20
GEV MAGAZINE
165 89
Issue 20
GEV MAGAZINE
167 89
Issue 20
GEV MAGAZINE
169 89
Issue 20
GEV MAGAZINE
171 89
Issue 20
GEV MAGAZINE
173 89
Issue 20
GEV MAGAZINE
175 89
Issue 20
GEV MAGAZINE
177 89
Issue 20
GEV MAGAZINE
179 89
Issue 20
GEV MAGAZINE
181 89
Issue 20
GEV MAGAZINE
183 89
Issue 20
GEV MAGAZINE
185 89
Issue 20
GEV MAGAZINE
187 89