Page 1

Epicure_pages_1-44_USE_Layout 1 8/2/13 2:43 PM Page 1


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:43 PM Page 2

A bold pairing of

POWER AND CONTROL.

The 2013 GS. Horsepower alone won’t allow you to take a sharper turn. And torque, by itself, won’t help you grip the asphalt around a bend. That’s why the Lexus GS is designed with a dynamically tuned suspension, an aggressively rigid chassis and adjustable drive modes—so you can maximize all 306 horsepower* and 277 lb-ft of torque* around every twist and turn the road throws at you. To learn more about the handling prowess of the GS, see your Lexus dealer or visit lexus.com/GS.

Lexus is proud to be a founding partner of the Third Annual Los Angeles Food & Wine Festival. #LexusGS lexus.com Options shown. *Ratings achieved using the required premium unleaded gasoline with an octane rating of 91 or higher. If premium fuel is not used, performance will decrease. ©2013 Lexus.


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:43 PM Page 3

THIRD ANNUAL LOS ANGELES FOOD & WINE

WELCO ME

Los Angeles Food & Wine Co-founders

Robert Weakley

David Alan Bernahl, II

LETTER

Fellow Friends & Foodies, The number “3” has had magical meanings since the beginning of time. This year’s Third Annual Los Angeles Food & Wine Festival somewhat embodies that sentiment. While our journey only started a few years ago… this year seems to be a rebirth of that journey. An ambitious new location for our Marquee events takes center stage at his year’s festivities as we welcome one of the most inspiring culinary lineups to date. Welcome to Grand Avenue… one of the most iconic streets in the country and wrapped in cultural sophistication due to its amazing neighbors such as the Walt Disney Concert Hall, The Colburn School of Music, The Music Center, Grand Park, MOCA, and the almost completed The Broad. While Food & Wine are some of the most coveted mediums of enjoyment and social interaction in human history, it now takes its natural place next to some of the most inspiring and relevant art and music institutions in the world. We are humbled and honored to be able to celebrate this passionate and cult-like past time among such world class venues, artists, and musicians. As we look to the future, Los Angeles Food & Wine Festival will embody not only its namesake, but all things beautiful, inspiring, musical, artistic, and fantastic. This impetus may justify a new nickname for this festival…as we look to inspire and entertain all of your senses. But in the meantime, we will continue to provide the most prolific lineup of chefs and wine talent that we possibly can, in venues that delight our sense of place and celebrate the uniqueness of this most amazing community of cities we call Los Angeles. We may wax poetic about our ideas and visions for this baby of an event… but it would be unwarranted without recognizing the partnership, friendship, and support it has taken to get to this very day. When dreamers dream, they have their best moments when shared with other inspired dreamers who can envision the same poetic moments they do… and not just dreamers… doers. Our partners have paved their way long, long, before us, and have created companies and cultures that celebrate quality, lifestyle, uniqueness, and therefore the enjoyment of life in a way we aspire to. Lexus, Delta, Cosmopolitan of Las Vegas, Jenn-Air, Food & Wine… we couldn’t do this without your shared vision and support. Your commitment has allowed this citywide event to flourish and grow...thank you. Moreover, our guests come for another ubiquitous reasoning… the food and the wine and the spirits and the beer. To our more than 100 chefs that spend their days toiling in their kitchens to enhance their craft…thank you. To our more than 100 wineries that have traveled from around the globe who spend years caring for their product before we get the chance to celebrate it together… thank you. To the sommeliers and mixologists who have traveled from far and wide to help us celebrate this great industry during this weekend… thank you. It’s always great to know that your hedonism can be celebrated through philanthropy. Hundreds of Thousands of dollars have been raised for local Los Angeles charities because of your enjoyment and support. This year we’re extremely proud to support Share Our Strength’s No Kid Hungry® campaign and their goal of ending childhood hunger in America by ensuring all children get the healthy food they need, every day. We hope to do more each and every year with your support and enthusiasm. We remain a lucky and humble bunch knowing we get to wake up every day and enjoy this amazing industry, this amazing group of people, and this amazing city. We hope you enjoy it as much as we do… Cheers,

JOIN US ON:

#pbfw

3


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:44 PM Page 4

THIRD ANNUAL LOS ANGELES FOOD & WINE

4


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:44 PM Page 5

THIRD ANNUAL LOS ANGELES FOOD & WINE

5


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:46 PM Page 6

THIRD ANNUAL LOS ANGELES FOOD & WINE

CO-FOUNDERS David Alan Bernahl, II Robert Weakley

14

Restaurant 1833 & Mattei’s Tavern

24

Cows & Clover

CULINARY Mark Ayers - Corporate Executive Chef, Coastal Luxury Management Dorothy Maras-Ildiz - Culinary Liaison, Coastal Luxury Management EVENT OPERATIONS Anand Menon - Vice President, Operations Caryl Chinn - Executive Director, Los Angeles Food & Wine Beth Lane - Event Manager Shawn Davis – Event Lead – Grand Avenue Michael Weisberg – Event Lead – Cooking Demonstrations Kristina Marler – Event Lead – Power Lunch Series Tonyia D. Sampognaro - Senior Event Coordinator Margo Daniels - Volunteer Coordinator Claudia Sawyer - Tickets & Registration Lead Megan Greeley – Operations Support Laura Lake – Operations Support Nicole Sanchez – Auction Management SPONSORSHIP, MEDIA AND PR James Velarde - Vice President, Brand Relations Sarah Potter – Media, VIP & Press Relations Amber Jacroux - Sponsorship Relations Manager Craig Bixel - Sponsorship Support WINE Evelyn Petersen – Winery Liaison Andrea Fulton - Cellar Lead Meredith Eliott - Winery Lead Seth Kunin - Sommelier Lead FINANCE Lisa Kohrs - Chief Financial Officer Aimee Pasley - Finance Michaela Weakley - Finance PUBLIC RELATIONS Wagstaff Worldwide

CONTENTS

3

Welcome Letter

4

Our Partners

14

Restaurant 1833 and Mattei’s Tavern

24

Cows & Clover

25

Featured Panelist & Personalities

32

Curtis Stone What’s for Dinner?

38

Schedule of Events

49

Cooking Demos

59

The Chefs

114

The Sommeliers

125

The Wineries

134

Special Thanks

CONTRIBUTING DESIGN Coral Starr WEBSITE DESIGN AND DEVELOPMENT Sun Star Media PHOTOGRAPHY AND VIDEO Craig Macneill – Event Videographer and Tribute Video Production Patrick Tregenza - Event Photography PUBLISHED BY: Epicure for the 3nd Annual Los Angeles Food & Wine was produced in collaboration with The Monterey County Herald Gary Omernick, Publisher Robert Powell, Advertising Director Graphic & Content Designers: Lucia Fernandez Vanessa Ramirez THE MONTEREY COUNTY HERALD 831.646.4301 www.montereyherald.com

NEITHER THIS MAGAZINE NOR ANY OTHER ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHERS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF COASTAL LUXURY MANAGEMENT, TRADEMAKRS, SERVICE MARKS, AND LOGO DESIGNS, OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS AND ARE USED BY PERMISSION.

6


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:46 PM Page 7

November 20–24, 2013 I FlavorNapaValley.com

Five days of world-class food, wine and fun in the legendary Napa Valley

Benefiting The Culinary Institute of America at Greystone


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:46 PM Page 8


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:47 PM Page 9

JUST THE RIGHT AMOUNT a unique luxury resort & casino / 877 552 7778 /

of

WRONG

COSM O PO LITAN L ASVEGAS .CO M

TM


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:47 PM Page 10

Be inventive. When details are unusual, even subtly unusual, that’s exciting. “The kitchen is part of the décor of the overall home now. The details, the choices you make for it tell the story of what you love. Get excited about materials, and blend them in interesting ways. Consider open shelving, not just for pots and plates but for pottery and other statement pieces. Bring in artwork. Embrace clean lines, but make it dramatic. Details can be simple but sophisticated and surprising, too.”

Designer Matthew Patrick Smyth Winner of the 2011 Stars of Design Award for Interior Design

Watch Matthew as he shares how details large and small all add up, and see more experts, at jennair.com/FWculinary


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:47 PM Page 11

®/™ ©2013 Jenn-Air. All rights reserved.

“Open shelving can bring

“Consider mixing diverse

“The new Jenn-Air ® Accolade Downdraft Ventilation

other elements of your

materials on an island to

System’s elegant curve and fluid movement create a

home into the kitchen.”

define separate spaces.”

visual masterpiece. It’s sleek and quiet, yet powerful.”


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:48 PM Page 12

THIRD ANNUAL LOS ANGELES FOOD & WINE

RESTAURANT 1833 AND MATTEI’S TAVERN BY BARNEY BRANTINGHAM

Two young chefs are making bold culinary headlines in a pair of

menu “honoring the

historic California restaurants that date to the 1800s. In

history” of Mattei’s when

Monterey, executive chef Levi Mezick is making headlines at

he reopens the restaurant

Restaurant 1833 in the Stokes Adobe, built 17 years before

this spring. “We’d be

California became a state. Deep in Santa Barbara County’s oak-

foolish” not to utilize

clad Santa Ynez Valley, Robbie Wilson, who has manned stoves

local products to the

from famed Maison Troisgros in France to Nashville, TN., is

maximum, from valley-

taking over Mattei’s Tavern, a rustic former stagecoach stop

raised beef to Santa

dating to 1886.

Ynez Valley olive oil, even

By sheer coincidence, both men boast culinary chops at

dinnerware crafted by local potters, Wilson said.

celebrity chef Thomas Keller’s kitchens, Mezick at New York’s

Restaurant 1833 makes its home in a graceful, two-story

French-flavored Per Se, and Wilson at Yountville’s famed The

adobe offering a variety of experiences, from dinner under

French Laundry. And while both also bring international

chandeliers in the bustling 65-seat Sun Room, to an after-

experience, their aim is to respect the unique heritage of these

dinner sip of absinthe at one of the patio fire pits. It’s always

California locales. Mezick showcases authentic flavors of the

wise to keep an eye out for the legendary ghost of Hattie Gragg,

Monterey region, while Wilson is passionate about creating a

a Monterey socialite of yesteryear and who danced on the piano to enliven her dinner parties. These days, it’s said, her mischievous spirit likes to flit around, salting the wine of unwary guests. Stokes Adobe, built by Benjamin Day in 1833, takes its name from one of Monterey’s most colorful characters, an English sailor, James Stokes, who jumped ship there in 1834, taking the vessel’s medicines with him and setting up shop as a doctor. After buying it in 1837 and wedding a widow with four

12


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:50 PM Page 13

THIRD ANNUAL LOS ANGELES FOOD & WINE

children, Stokes enlarged it but did not improve his reputation as a supposed doctor. If legend is correct, some of his patients did not survive the experience, including Gov. Jose Figueroa, for whom he served as

By sheer coincidence, both men boast

personal physician. Despite this, Stokes became mayor. The adobe housed an apothecary, the town’s first printing press and California’s first newspaper. Stokes’ life came to an unfortunate

culinary chops at celebrity chef

end in 1864 when he poisoned himself and died at the feet of

Thomas Keller’s kitchens, Mezick at

his children. One Honore Escolle, who bought the adobe in 1856, used it as a working bakery and set up a kiln for pottery-making. Its

New York’s French-flavored Per Se,

walls were enlivened considerably after Mortimer Gragg and Hattie bought the place in 1890 and turned the old adobe into

and Wilson at Yountville’s famed The

party central and a social hub. Hattie’s death in 1948 set the stage for the famed Gallatin’s Restaurant. From the time

French Laundry. And while both also

Gallatin Peters bought the adobe in 1950 until he sold it 30 years later, it was a mecca for food lovers from far and wide. Celebrities like Frank Sinatra and the Rat Pack and Bob Hope,

bring international experience, their

along with Presidents Harry Truman and Dwight Eisenhower, though not all at the same time, of course. It’s now referred to

aim is to respect the unique heritage of

as “The French Laundry of its Time.” Fame returned to the Stokes Adobe after Kirk and Dorothy Probasco opened their restaurant there, luring the likes of Jay

these California locales.

Leno and Joe Montana to the table. In 2009, ownership moved to the Coastal Luxury Management team and the stoves went into the expert hands of Levi Mezick. Restaurant 1833 won public praise and was a proud semi-finalist for the James Beard Foundation’s Best New Restaurant award in 2012. When the narrow gauge Pacific Coast Railway, linking the coast to the tiny hamlet of Los Olivos, arrived in town on

RESTAURANTS Con’t on pg 16 13


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:50 PM Page 14

THIRD ANNUAL LOS ANGELES FOOD & WINE

RESTAURANTS Con’d from pg 15 November 16, 1889, Swiss-born innkeeper restaurateur Felix

declared a historic landmark by the county, and ready for a new

Mattei was already there. He’d wisely opened his inn, the

generation of diners. The Pacific Coast Railway pulled up its

Central Hotel, three years before. Passengers needed only to

tracks in 1933 and longtime cook Gin Lung Gin died in 1947.

walk a few steps to his hotel, eat a good meal, get a night’s rest,

But not much else has changed, not even the “Santa Barbara

then catch the morning stagecoach to Santa Barbara and then

Stage Office” sign where dusty passengers could climb into a

Los Angeles. With his wife Lucy cooking, Mattei’s Tavern

coach for a bumpy ride over the mountains to Santa Barbara.

became the social center of the Santa Ynez Valley and far

After Fred died in 1962, ownership eventually passed to

beyond. Pinochle games and poker were played before the giant

vintner and future county supervisor Brooks Firestone, of the

stone fireplace. When the Southern Pacific opened its coastal

tire family, who worked to restore the old inn. In 2000, Matt

line between San Francisco and Los Angeles and the stage

and Jeff Nichols refurbished the place and opened Brothers

coach traffic to Los Olivos dried up, Mattei bought two

Restaurant. Now an investment company has taken over with

Concord coaches and began his own service to Santa Barbara.

ambitious plans.

It was apparently the last stagecoach line in operation in

History-conscious Texan Robbie Wilson, managing partner

America. Then on the historic day of June 21, 1901, a horseless

at Mattei’s, plans a menu with one side inspired by Felix

carriage driven by L.I. Whitman of Pasadena chugged up to

Mattei’s heritage and on the other side his visions for 2013.

Mattei’s. The auto era had dawned, bringing a new wave of

Aware of the valley’s rich bounty, Wilson wants to keep the

tourists. The Pacific Coast Railway pulled up its rails in 1933,

dishes “close to home.” He feels strongly about the need to

but Mattei’s flourished. A Chinese master cook, Gin Lung Gin,

define what “Santa Barbara-style cuisine” is all about, and that

took over the cooking and produced roast venison and dove,

includes cooking over wood, grilling Santa Maria-style tri-tip

fresh bread and even ice cream. After Felix Mattie died at 74 in

beef.

1930, his sons took over, led by Fred and his wife Elaine, known as the “Fred and Elaine Years.”

Restaurant 1833, 500 Hartnell St., Monterey, 93940

Over the decades, the inn long known as Mattei’s Tavern,

Mattei’s Tavern, 2350 Railroad Ave., Los OIivos, 93441.

also lured Hollywood. Clark Gable stopped during his hunting trips. Bing Crosby loved to get up and sing. Mattei built well, because the wooden white-and-green redwood inn is still solid,

Stokes Adobe Built 1835

Mattie’s Tavern Built 1886

14


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:51 PM Page 15


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:51 PM Page 16

4:23 p.m. Chef Charlie Trotter Cooking Demo April 9, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Pebble Beach Food & Wine Flashback 16


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:52 PM Page 17


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:52 PM Page 18

Where a few hours with friends last infinitely longer.

When everything is right, you feel it. And remember it for a lifetime. Share breathtaking views and farm fresh cuisine on the rooftop. Linger over the world’s most prized whisky at £10 or delight in the delicate Italian flavors at Chef Scott Conant’s Scarpetta. At Montage Beverly Hills, our epicurean adventures, guided by Executive Chef Gabriel Ask, allow you to relish in the moment and savor the memory.

(310) 860 -7940 B E V E R LY H I L L S

D E E R VA L L E YŠ

• M ONTA G EBEV ER LY HILLS . C O M

L AGU NA BE AC H

PRQWDJHKRWHOVFRP


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:52 PM Page 19

Like all one-of-a-kind works of art, it’s hand signed and numbered.

The perfect way to enjoy Patrón is responsibly. © 2013 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.

Every handcrafted bottle of Patrón is unique, just like the tequila inside. What’s more, it’s been inspected over 40 times before we’ll sign off on it.

Simply Perfect. simplyperfect.com


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:55 PM Page 20

THIRD ANNUAL LOS ANGELES FOOD & WINE

OUNDATION F E H T OF THIS FAMILY IS

Handcrafted on the Grubb family farm in County Tipperary, Ireland, our Cashel Blue Chese has a full flavor that only comes from the rich milk of pedigreed Irish cows. This creamy cheese ages beautifully and has a slight tang that becomes more pronounced over time.

kerrygoldusa.com

Barnes & Noble is a proud sponsor and official bookseller of the L.A. Food & Wine Festival Visit our booth for book signings with the festival’s stars.

20


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:55 PM Page 21

WHETHER YOU’RE A MOM, A CEO, A CHEF OR A KID YOURSELF, YOU CAN HELP END CHILDHOOD HUNGER IN THE U.S.

NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the healthy food they need where they live, learn and play. Pledge to make No Kid Hungry a reality at NoKidHungry.org


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:56 PM Page 22

THIRD ANNUAL LOS ANGELES FOOD & WINE

Cows & Clover Beef has been both my favorite meat and my biggest disappointment. Korean barbeque—the holy trinity of salt, sweet, and smoke—still acts as a sensory trigger for me that starts with that first bite of tangy, charred meat and ends in a cradle of childhood euphoria, when I could eat beef to my heart’s delight without the worry of indigestion or lipids. Kalbi, with its charcoal-fired sweet-soy-and-pungent-garlic aftertaste, was the reason my family would venture out to Koreatown. Those trips provide some of my fondest memories of being a kid. So naturally, when I opened a restaurant, I tried my hand at a Korean BBQ joint, in a location on Mott Street that no one else wanted. What started as a tiny place to sell hot plates of kalbi soon became a full-blown hipster restaurant. We added salads and desserts, then we added wines and cocktails to supplement our original offering of OB beer and Heineken. I was twenty-five and still very green. My original plan was to sell Korean BBQ to white people and make a little money so I could enroll in cooking school. But within a few months, I was entertaining celebrities and fashionistas and selling lychee martinis by the dozens. I was making too much money to close, and I was having too much fun to stop. Every night, we started out as a marginally respectable restaurant, but by midnight someone was dancing on the bar or making out in the kitchen, and suspiciously long lines would develop for the bathroom. I hung out with artists and designers, I dated a Japanese actress, I watched the sun rise with random people who became my friends, and I got to spend one idiotically epic night with Joe Strummer and Bob Gruen. My culinary aspirations were on hold—actually they were marinating in a tequila bottle. On one particularly chaotic night, in walked Jeremiah Tower. For those of you too young to remember him, Tower was the other half of Chez Panisse. He and Alice Waters propelled Chez Panisse from a neighborhood Berkeley restaurant to one of the most important institutions in the history of American cuisine. Their eventual split was very public and very acerbic. Like Kobe and Shaq, they both moved on to great careers, but never as

22


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:57 PM Page 23

THIRD ANNUAL LOS ANGELES FOOD & WINE

blindingly bright as during their heyday at Chez Panisse. If I’m

chickens and eggs and pork ribs and squid and celery and

sounding like a sycophant, it’s because I am. For a young chef

mangoes and carrots and spices and beans and rice and . . . and

like me, they represented the pinnacle of what could be

I thought, “Oh, this is gonna suck.”

accomplished when a restaurant and a committed philosophy of

I didn’t transform my kitchen overnight. It’s been a long

agriculture come together. They were revolutionary, and they

road, and any chef out there who starts down that path knows

inspired a generation of chefs to follow their lead.

that the rabbit hole is very, very deep. But once you start, it’s

I was born the year Jeremiah Tower started at Chez Panisse,

almost impossible to turn back. The hardest part is the first

and here he was sitting in my tiny hipster restaurant. I wanted

step, and the best part is turning a dis-appointment into an

to impress him. But with what? Some watercress and a dying

inspiration.

Asian pear? There was a girl passed out on the bar; she

I was a literature major, so I like to see things as metaphors.

happened to be my waitress. I had some frozen skate in the

The beef was only the surface of this hulking mass of a

cooler and a badly butchered duck in the back of the reach-in. I

disappointment I’d built. I’d thought things were all going my

decided to stick with my ace in the hole: grilled kalbi short ribs.

way, and they kinda were. But I knew inside that there was

We sold bus tubs worth of them every night. I had a packed

more to life than grilled meat and tequila shots. Three years of

restaurant devouring them. I sent out a heaping sizzle plate of

the restaurant had gone by in a blink. My girlfriend had moved

short ribs, along with our tray of condiments. I drank a beer and

to Italy; my new friends were creepy. And then two planes

waited for the accolades. But they never came. What did come

reduced the Twin Towers to ashes. I lost a dear friend. I lost all

back was a plate of cold, congealed, barely touched short ribs.

the money I’d saved. I needed a break.

All he’d eaten was the rice and condiments. Orders were flying

I don’t remember exactly why I decided to go to the

in on my board, but I didn’t care. I sat on a milk crate and died.

Kentucky Derby. For a city kid from Brooklyn, that seersucker-

All that revelry and cash started to feel like failure. I took a bite

and-bourbon spectacle somehow seemed like the panacea to my

of my own kalbi; the sweet-and-salty marinade was pretty good,

urban hell. A friend of a friend knew of a restaurant in

but the meat underneath was remarkably bland. God, I’d just

Louisville that would hire me for the weekend of the Derby, so I

wrecked everything Tower ever stood for. I went to his table

could make a little cash and see a bit of the bluegrass. I wanted

expecting the worst. But he was polite, gentle even. He had

to take my shoes off and walk barefoot through fields of clover. I

nothing negative to say, but nothing glowing either (which, of

wanted to walk alongside the cows that grazed on the same

course, said it all). He asked me a few harmless questions about

grass that was below my feet. I packed my bag for a week. And

the restaurant, looked around at the drunken hipsters spilling

it was a week that would change my life forever.

out of their chairs, and smiled indifferently before skipping out into the evening.

Credit: “Excerpted from Smoke & Pickles by Edward Lee

It was one night, one customer. Best to shrug it off and keep going. But it bugged me, and the feeling festered; it was taking the fun out of all the fun I was having. I called my purveyor and ordered the best beef he could find. I asked him where the meat came from. He said Iowa. I asked where in Iowa. He said he didn’t know. I hung up the phone and called another purveyor. I asked more questions; I asked what the cows were fed. I got silence. I hung up and called another purveyor. That guy lied to me. I called farm after farm, and after two hours on the phone, I found a guy in upstate New York who could sell me Hereford beef—but I’d have to take a quarter of the whole animal and he could only deliver on Tuesdays. And it was double the price of what I was paying. I looked around my tiny kitchen and saw my

23

(Artisan Books). Copyright © 2013. Photographs by Grant Cornett.”


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:57 PM Page 24

Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and improvisation, combined with centuries of brewing passion and expertise, helped craft a stunning variety of beer styles enjoyed around the world. Leffe Blonde was first brewed in 1240 by the monks of Abbaye de Notre Dame de Leffe in Belgium. A spicy, faintly clove-like aroma is balanced by Leffe’s creamy body and restrained dry finish. Stella Artois’ rich brewing heritage dates back to 1366 in Leuven, Belgium, where it was first brewed to celebrate the holiday season. Traditional malted barley and the highest quality European hops give Stella Artois its full flavor and delicately crisp finish. Hoegaarden is the Original Belgian Wheat Beer, dating back to the 15th Century. A naturally cloudy beer, Hoegaarden features a secret to its refreshing flavor and spicy nose: real Curaçao orange peel and a dash of coriander. Always Enjoy Responsibly. © 2013 Anheuser-Busch InBev S.A., Stella Artois® Beer, Leffe® Blonde Ale and Hoegaarden® Beer, Imported by Import Brands Alliance, St. Louis, MO


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:57 PM Page 25

THIRD ANNUAL LOS ANGELES FOOD & WINE

FEATURED PANELIST & PERSONALITIES

ALIE WARD & GEORGIA HARDSTARK “Tripping Out With Alie & Georgia” Alie Ward and Georgia Hardstark are two dorks and best friends who, after posting their viral video for a jocular cocktail called The McNuggetini, went on to create more palatable beverages for both TV and the web. Their webseries, Classy Ladies With Alie & Georgia, appeared on CookingChanneltv.com for two seasons, and their debut TV show, “Tripping Out With Alie & Georgia”, premieres on the Cooking Channel June 21st, 2013. They write about cocktail trends for KCET, and can also be seen on Cooking Channel's Unique Sweets.

RANDALL GRAHM

CHARLES JOLY

Bonny Doon Vineyard

The Aviary

Like Columbus who sought a trade route to Asia, Randall Grahm set sail in 1979 for the Great American Pinot Noir, foundered on the shoals of astringency and finesselessness and ended up running aground in the utterly unexpected New World of Rhône and Italian grape varieties. Randall was born in Los Angeles in 1953 and attended Uncle Charlie's Summer Camp; excuse me, the prestigious University of California at Santa Cruz where he was permanent Liberal Arts major. He returned to the University of California at Davis to complete a degree in Plant Sciences in 1979, where owing to his single-minded obsession with pinot noir he was regarded as a bit of a hotleyr roir in the hallowed halls of the sober and sedate Department of Viticulture. With his family's assistance, Randall purchased property in the Santa Cruz Mountains in a hypnologically quaint area known as Bonny Doon intent on producing the Great American Pinot Noir. In 1986 Bonny Doon Vineyard released the inaugural vintage (1984) of Le Cigare Volant. Anh ommage to Châteauneuf-du-Pape, Le Cigare Volant firmly established Grahm as the leader of the Rhône Rangers movement in the United States. In 2001, Grahm led the industry charge converting all of his wines to screw cap closures, and since 2008, all his wines have featured full disclosure ingredient labeling.

Chicago native Charles Joly is an award-winning,

25

lifelong food and beverage professional. Joly has been Beverage Director at The Aviary in Chicago since June 2012 and, partnered with Chef Grant Achatz, was granted the 2013 James Beard Foundation Award for Outstanding Bar Program. Joly has opened and overseen seven venues in three different states and has developed some of the most respected beverage programs in the nation, including The Drawing Room, also in Chicago. As an active USBG member, Joly has won some of the most prestigious national and international cocktail competitions, becoming one of the most decorated bartenders in the field. Joly continues teaching and furthering his own education, and has completed the most advanced courses available through both the USBG and the BAR program in New York. He continues to travel the world studying spirits, cocktails and culture while sharing his passion with the beverage community wherever he may be.


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:58 PM Page 26


Epicure_pages_1-44_USE_Layout 1 8/2/13 2:59 PM Page 27

BEST NEW RESTAURANT IN AMERICA NOMINEE James Beard Foundation

BEST OF THE BEST Robb Report

TOP 10 BEST NEW RESTAURANTS 2012 San Francisco Chronicle

THREE STARS Michael Bauer, San Francisco Chronicle

RESTAURANT 1833 500 Hartnell Street, Monterey, CA 93940 restaurant1833.com

RESERVATIONS: 831.643.1833


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:00 PM Page 28

SLEEP LIKE A BICOASTAL BABY. INTRODUCING FLAT BEDS ON SELECTED FLIGHTS TO JFK.

DELTA.COM


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:01 PM Page 29


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:02 PM Page 30

THIRD ANNUAL LOS ANGELES FOOD & WINE

30


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:02 PM Page 31

THIRD ANNUAL LOS ANGELES FOOD & WINE

I

N T R O D U C T I O N

What's the best thing you've ever eaten?"

yourself. Each day of the week presents its own set of challenges,

This is my favorite question to ask everyone, from friends and

and the right recipe is one that works at the right time. Whether

fellow chefs to people I've just met. The answer always

you're looking for healthier fare, living on a budget, or having

starts the same way: "My mother used to make..."Whether it's

friends over for dinner on Saturday, this book can help you put a

chicken pot pie or meat loaf, the dishes we grew up eating, the

delicious meal on the table every night of the week.

ones made with love and shared around the dinner table, are the ones we seem to cherish the most.

Motivating Mondays

For me, it was my mum's roast pork. It wasn't just the

Healthy meals that start the week off right

savory sweet flavor and crispy crackling that I loved. Dinners at my house were all about being together. Whatever had

Time-Saving Tuesdays

happened during the day, you could always count on the dinner

Dinner on the table in 15 to 40 minutes

table to be a place to share experiences, dream about the future, talk over your worries, and connect with people you love. It

One-Pot Wednesdays

seems so simple: A happy family starts with a home-cooked meal.

Flavorful dishes made in just one pot, pan, or skillet

As a chef, I was lucky enough to cook in some of the best

or on the grill-leaving you with less cleanup

restaurants in the world, and I always thought I could easily write recipes for home cooks-that is, until I actually met some home

Thrifty Thursdays

cooks. While I understood that people have limited time and

Feeding your family on a budget and getting more for less

often need a bit of inspiration, I didn't account for family members coming home late from work, the whirlwind of soccer practices and dance recitals, different taste buds around the

Five-Ingredient Fridays Simple recipes that are fun and help kick off the weekend

table, tiny kitchens, blunt knives, and the mass exodus after dinner that leaves Mom with a stack of dirty dishes.

Dinner Party Saturdays

I have now cooked in hundreds of different homes around the

Extraordinary dinners to bring out your inner chef

globe. And while the challenges vary from house to house, one is common to them all: Everyone has a busy life. My test kitchen cre ates four hundred recipes a year. I travel for work, write

Family Supper Sundays Comforting family favorites made with lots of love

books, and make TV shows. I'm also a new dad, which has taught me the art of one-handed cooking. Trust me, I know what a busy life feels like, and I know you do too. However, a home-cooked meal is always worth the effort. Food simply tastes better-and is better for you-when you cook it

Excerpted from What’s For Dinner? Copyright Š 2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

31


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:02 PM Page 32

THIRD ANNUAL LOS ANGELES FOOD & WINE

I've also included a chapter of luscious desserts, because

find these recipes so easy to make and full of flavor that they

sweet things deserve their own time to shine. In addition, I

become the best thing your family has ever eaten.

serve up some refreshing cocktails (and mocktails) and scores of

So call everyone to the table. Dinner is ready.

tips and tech niques to save time, money, and effort. I hope you

S E A R E D

S C A L L O P S

W I T H

B A C O N

A N D

A N D

P E A S

M I N T

SAVE THIS FOR WHEN YOU SEE A BIG HEAP OF FRESHLY PICKED GREEN PEAS FOR SALE. MAKE THIS A GROUP-EFFORT RECIPE, AND ENLIST SOME HELP TOSHUCK THE PEAS. IF YOU WOULD LIKE A SIDE DISH, SERVE MASHED POTATOES (PAGE 226). Serves 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

2'/2 cups shelled fresh peas (from 2 pounds peas in the pod) 3 slices thick-sliced bacon,cut crosswise into '/•-inch-wide strips '/2 cup coarsely chopped shallots

1. Bring a large saucepan of salted water to a boil over high heat. Add the peas and cook for about 2 minutes, or just until they are bright green and tender. Drain and transfer the peas to a bowl of ice water to cool. Drain well. 2. Heat a large heavy skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until golden and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but a thin layer

2 tablespoons coarsely chopped fresh mint

offat from the skillet. 3. Add the shallots to the skillet and cook, stirring often, for about 2 minutes, or

Kosher salt and freshly ground black pepper

until softened. Add the peas and cook, stirring often, for about 3 minutes, or until

12 large sea scallops,tough side muscle removed and patted dry 2 tablespoons olive oil

and pepper. Keep warm over very low heat.

they are heated through. Stir in the bacon and mint. Season to taste with salt

4. Meanwhile, season the scallops with salt and pepper. Heat another large heavy skillet over high heat until it is very hot. Add the olive oil, then add the scallops and cook for about 2 minutes, or until the underside is golden brown. Turn the scallops and cook for about 2 minutes more, or until the other side is golden brown but the scallops are still translucent when pierced in the center with the tip of a small knife. Transfer the scallops to paper towels to drain briefly. 5. Divide the pea mixture and scallops among four dinner plates and serve.

HEAT IT UP Whenever I take novices into a professional kitchen, they are surprised at how hot it is. The high heat of the burners and ovens gives food a nice, even browning, and that caramelized surface trans lates into delicious flavor. To promote a good sear, I always heat my skillets over medium-high heat until they are good and hot before adding the oil and then the food. After adding the meat, don't move it for at least 2 minutes, to allow a crust to form on the underside. This crust will release the meat from the skillet, but if you poke and mess around with it too soon, it will only stick ... so pour yourself a glass of wine; you have a few minutes.

32


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:03 PM Page 33


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:04 PM Page 34


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:04 PM Page 35

BEST BEER SELECTION BEST NEW RESTAURANT - Monterey County Weekly Annual ‘Best 0f’ Readers Poll

73 beers on tap ✯ 30 small batch bourbons homemade grub ✯ outdoor fire pits ✯ OPEN LATE HAPPY HOUR! MON-FRI 3-6pm ✯ FREE PARKING FOR LOCALS AFTER 4PM IN WAVE STREET GARAGE

LOCATED IN THE HEART OF CANNERY ROW 95 PRESCOTT AVENUE, MONTEREY, CALIFORNIA 93940 ✯ 831.643.CRBC (2722) canneryrowbrewingcompany.com


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 36

THIRD ANNUAL LOS ANGELES FOOD & WINE

SCHEDULE OF EVENTS Wednesday, August 21, 2013 DINNER 6:30 PM - 11:30 PM Founders' Dinner Private Residence - Dining Room The dinner of a lifetime, designed for an elite group of twenty-four guests. Available by invitation only, this intimate multi-course meal will be held at an undisclosed location in Los Angeles area meant to complement the rarities to be consumed. Legendary wines pulled from the cellars of collectors will be paired with each course, prepared by chefs whose names equate with culinary greatness. This will be the finest epicurean event available in Southern California in 2013 for those lucky enough to experience it. The specific wines served will be determined jointly by the Coastal Luxury Management team and by the attendee, based on his or her personal cellar as well as the dictates of the menu served.

Thursday, August 22, 2013 COOKING DEMONSTRATION 5:30 PM - 6:30 PM Giada De Laurentiis & Friends Cooking Demonstration

and Friends. Very Limited quantities are available. CHEFS: Michael Chiarello of Bottega Napa Valley in Yountville, Scott Conant of Scarpetta Beverly Hills in Beverly Hills, New York, Giada De Laurentiis of Giada at Home in Los Angeles, Matthew Accarrino of SPQR in San Francisco, Gino Angelini of RivaBella in Los Angeles, Jeff Mahin of Stella Barra Pizzeria in Los Angeles, Anthony Carron of 800 Degrees Neapolitan Pizzeria in Los Angeles, Jonathan Grahm of Compartes Chocolatier in Los Angeles, Antonia Lofaso of Black Market Liquor Bar in Studio City, Zach Pollack of Sotto in Los Angeles, Steve Samson of Sotto in Los Angeles, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Evan Funke of Bucato in Los Angeles, Ori Menashe of Bestia in Los Angeles, Brandon Boudet of Little Dom's in Los Angeles, Ian Gresik of Drago Centro in Los Angeles, Genevieve Gergis of Bestia in Los Angeles, Ann Kirk of Little Dom's in Los Angeles, Christopher Thompson of A16 in San Francisco, Antonio Giordano of Terroni in Los Angeles, Bart Vandaele of Belga Café in Washington D.C., Tal Ronnen of Crossroads in Los Angeles, Peter Armellino of The Plumed Horse in Saratoga, David Hands of Bouchon in Beverly Hills, Thomas Keller of The French Laundry in Yountville, and Mirko Paderno of Oliverio in Beverly Hills

Friday, August 23, 2013

Dorothy Chandler Pavilion – JENN-AIR Master Class Culinary Stage Giada De Laurentiis has an impressive background of culinary training. A globally revered celebrity chef, Giada continues to prove her skill and accessibility, not only with her expanding presence beyond Food Network, but also with the success of her cookbooks, brand alliances, food products, and recurring role on the Today Show. Join her in this exclusive experience available only to select VIP ticket holders for Festa Italiana as she brings in her friends Alie Ward & Georgia from the show, "Tripping Out with Alie & Georgia Hardstark" to show you some great tips and tricks. CHEFS: Giada De Laurentiis of Giada at Home in Los Angeles, Alie Ward & Georgia Hardstark from the show, "Tripping Out with Alie & Georgia"

MARQUEE EVENT 7:00 PM - 10:00 PM Giada's Festa Italiana

LUNCH 12:00 PM - 2:30 PM Lunch at Scarpetta Dining Room This year for the Los Angeles Food & Wine Festival, we're planning an afternoon for a select group of diners to experience an unparalleled lunch with a very special Guest Chef Michael Mina of Michael Mina in San Francisco. Lunch at Scarpetta will feature a reception with passed hors d'oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEFS: Scott Conant of Scarpetta Beverly Hills in Beverly Hills, New York, and Michael Mina of Michael Mina in San Francisco BEVERAGE COMPANIES: Palmina

Lunch at L'Ermitage Rooftop

Grand Avenue - Between 1st and 2nd Street Giada De Laurentiis plays host at this very special night alongside a line-up of culinary icons and their unique interpretations of Italian cuisine. Over two hundred wines from around the world will be poured alongside top brews and spirits. This is your chance to rub shoulders with culinary royalty while feasting and toasting to all that makes LA great – from rock stars to rock star chefs to Hollywood elites and unparalleled wines, this is the night not to be missed. VIP Access - Gets you early access a full 30 minutes before the General Admission and access to a VIP only Cooking Demonstration with the host Giada De Laurentiis 36

This year for the Los Angeles Food & Wine Festival, we're planning an afternoon for a select group of diners to experience an unparalleled lunch with very special Guest Chef Richard Reddington. Lunch at L'Ermitage will feature a reception with passed hors d'oeuvres and bubbly, followed by a four-course meal with hand-selected, artisanal wines. CHEEFS: Benjamin Dayag-Livello, Richard Reddington – REDD, George Mendes – Aldea BEVERAGE COMPANIES: Leviathan Wine, Roederer Estate, Wind Gap Wines, and Ramos Pinto


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 37


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 38

THIRD ANNUAL LOS ANGELES FOOD & WINE

Lunch at One Pico Dining Room This year for the Los Angeles Food & Wine Festival, we're planning an afternoon for a select group of diners to experience an unparalleled lunch with a very special Guest Chef and hosted by Chef Svene Mede of One Pico. Lunch at One Pico will feature a reception with passed hors d'oeuvres and bubbly, followed by a four-course meal with handselected, artisanal wines. CHEFS: Sven Mede of One Pico-By the Blue Sea Restaurant Group in Santa Monica BEVERAGE COMPANIES: Roederer Estate and Ramos Pinto

Delta Presents: Taking Cuisine to New Heights, with Michael Chiarello Dorothy Chandler Pavilion – JENN-AIR Master Class Culinary Stage Savor a premium dining experience preparing for takeoff on Delta's trans-pacific flights. Delta teamed up with Emmywinning Food Network personality, critically acclaimed restaurateur and celebrity chef Michael Chiarello, to create a gourmet menu highlighting Michael's Southern Italian roots and distinctive Napa Valley hallmarks. Join Delta for this first class experience featuring a sparkling wine reception followed by a four-course lunch, along with a cooking demonstration from Chiarello and select wine pairings curated by Master Sommelier Andrea Robinson. CHEFS: Michael Chiarello – Bottega Napa Valley

MARQUEE EVENT 3:00 PM - 5:00 PM Patrón presents Tacos & Tequila at The Bungalow Fairmont Miramar Hotel & Bungalows – The Bungalow A highly skilled and imaginative group of chefs is getting together in an exemplary setting to let you enjoy a dish that is boundless in the versatility of tastes it can impart. While it is fun to create bold combinations of flavors and textures, some things are best left to tradition and that is where the Tequila comes into play! No other Happy Hour in Santa Monica will give you a head start on Friday like a late afternoon at the Bungalows at the Fairmont Miramar enjoying the exquisite cuisine of Ray Garcia and Rick Bayless paired with some hard to find Tequilas. CHEFS: Ray Garcia of FIG in Santa Monica, Rick Bayless of Frontera Grill/Red O in Chicago / Los Angeles, Josef Centeno and Baco Mercat

America. From Kitchen Stadium to Los Angeles, Morimoto brings his trademark skills to you in this up close and personal battle. Exclusive access to this cooking demonstration is available only to VIP ticket Holders for the Asian Night Market event. Quantities are limited. CHEFS: Masaharu Morimoto of Morimoto Napa and New York

MARQUEE EVENT 7:00 PM - 10:00 PM Asian Night Market Hosted by Iron Chef Morimoto Grand Avenue - Between 1st and 2nd Street The Asian Night Market will feature an abundance of unique tastings using Asian-inspired ingredients from some of the nation's most influential chefs hosted by Iron Chef Masaharu Morimoto. Join us as we re-invent the classic Night Market into a multi-sensory street food experience that brings the flavor of Asian night markets from Taipei to Kuala Lumpur to Grand Avenue! Serving up traditional as well as interpretive Asian street grub from both established restaurants and mom-and-pop joints, the Night Market recreates the celebratory chaos and delicious energy of the quintessential Asian Night Market experience with a distinct West Coast flavor. Along with tastings of street food from over 25 participating restaurants and eateries, admission includes custom cocktails, sake, shochu, beer and freeflowing wine. VIP Access - Gets you early access a full 30 minutes before the General Admission and access to a VIP only cooking demonstration with event host Iron Chef Morimoto. Very Limited quantities are available. CHEFS: Masaharu Morimoto of Morimoto Napa in New York, Mohan Ismail of RockSugar Pan Asian Kitchen in Los Angeles, David LeFevre of M.B. Post in Manhattan Beach, David Myers of Hinoki & The Bird in Los Angeles, Bryant Ng of The Spice Table in Los Angeles, Jet Tila of Chef Jet in Los Angeles, Thi Tran of Starry Kitchen in Los Angeles, Roy Yamaguchi of Roy's in Honolulu, Pebble Beach, Ricardo Zarate of Mo-Chica in Los Angeles, Edward Lee of 610 Magnolia in Louisville, Kentucky, Charles Phan of Slanted Door Group in San Francisco, André Bienvenu of Joe's Stone Crab in Miami Beach, Jorge Mijangos of NOBU LA in Los Angeles, Kuniko Yagi of Hinoki & The Bird in Los Angeles, Helene An of House of An in Los Angeles, Yujean Kang of Chi Lin in West Hollywood, Kris Yenbamroong of Night + Market in Los Angeles, Kogi Truck in Los Angeles, Michael Ginor of Lola Restaurant, Hudson Valley Duck in New York, Wonny Lee of Hamasaku in Los Angeles, Bart Vandaele of Belga Café in Washington D.C., Fluff Ice of Fluff Ice in Monterey Park, CA, Chris Oh of Seoul Sausage Co. in Los Angeles, and Yoya Takahashi of Hamasaku in Los Angeles Marqués de Murrieta, Mayacamas Vineyards, Alexander Valley Vineyards, and Vibrant Rioja

Saturday, August 24, 2013

COOKING DEMONSTRATION 5:30 PM - 6:30 PM Morimoto Cooking Demonstration

COOKING DEMONSTRATION 10:30 AM - 11:45 AM Fabio Viviani Cooking Demonstration

Dorothy Chandler Pavilion – JENN-AIR Master Class Culinary Stage Masaharu Morimoto is the chef who put the iron in the Iron Chef franchise, first in Japan and then in the US via Iron Chef

Dorothy Chandler Pavilion – JENN-AIR Master Class Culinary Stage Fabio Viviani poses a triple threat as a chef, restaurateur and

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

38


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 39

THIRD ANNUAL LOS ANGELES FOOD & WINE

TV personality. Fabio is the Florentine whiz kid who charmed a generation with his appearance on "Top Chef: Season 5" but he's far more than just a pretty face. Fabio's TV chops are matched by both his cooking technique and business savvy, and he's quickly catapulted into the ranks of the most successful young chefs in the nation. CHEFS: Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles

Ziggy Marley & Ben Ford Cooking Demonstration L.A. Center Studios – JENN-AIR Master Class Culinary Stage This one is sure to be an eye opener! Renowned chef and restaurateur, Chef Ben Ford is known for his creative techniques in the kitchen and his innate understanding of how local and sustainable food sourcing produces dishes that celebrate the best our Earth has to offer. Ziggy Marley, a five-time Grammy-winning musician and oldest son of Reggae legend Bob Marley, is such an ardent organic food fan that he launched his own organic product line. This is a unique opportunity to interact with two sustainable food stars, ask them questions, and learn about how our food choices impact much more than we realize. This event is only available to VIP ticket holders for the Lexus Live on Grand event and is available in limited quantities. This event is only available to VIP ticket holders for the Lexus Grand Tasting event and is available in limited quantities. CHEFS: Ben Ford of Ford's Filling Station in Culver City and Ziggy Marley of Ziggy Marley Organics

WINE SEMINAR 10:30 AM - 11:45 AM Beer & Bites Dorothy Chandler Pavilion Beer is the world's most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. Find out what makes it so awesome, in this fabulous event where we showcase a contrasting array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip.

Rosés from Around the World Dorothy Chandler Pavilion Think pink means sweet? Think again. No market segment is growing faster in the US than dry rosé wines from around the world, unless, of course, it's bubbly wines. Here at Los Angeles Food & Wine, we've put together a showcase of this delicious exploration on all things pink with a sparkler thrown in for good measure. Guests at this seminar will appreciate a killer lineup of incredible rosé wines from around the world as a panel of experts take you through an unparalleled sipping experience. Please note that this seminar sells out each year and tickets are limited. BEVERAGE COMPANIES: Bernardus Winery, Blackbird Vineyards, Champagne Lanson, Château d'Esclans, Mulderbosch, Capcanes, and Caldor

39

GRAND TASTING 12:00 PM - 3:00 PM Lexus Grand Tasting - Saturday L.A. Center Studios - Stage 1 and 2 The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from some of the world's most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend's biggest chef celebrities. This event takes place at the stages of LA Center Studios where two entire sound stages are transformed into a feast for all senses! Don't miss this great opportunity to experience food and wine at its best. VIP Access - Gets you early access before General Admission and access to a VIP only Cooking Demonstration at 10:30 AM before the Grand Tasting. Very Limited Quantities are available. CHEFS: Gabriel Ask of Montage Beverly Hills in Beverly Hills, Ray Garcia of FIG in Santa Monica, Ben Ford of Ford's Filling Station in Culver City, David LeFevre of M.B. Post in Manhattan Beach, Akasha Richmond of AKASHA in Culver City, Fabio Viviani of Café Firenze + Firenze Osteria in Los Angeles, Brooke Williamson of Hudson House/Tripel in Playa Del Rey, Nick Roberts of Hudson House/Tripel in Playa Del Rey, Jason Harley of Mabel's in Los Angeles, Laura Werlin of Author & Cheese Expert in San Francisco, Christian Page of Short Order in Los Angeles, David Féau of Le Ka in Los Angeles, Hourie Sahakian of Short Cake in Los Angeles, Brian Malarkey of Herringbone in San Diego, Greg Hozinsky of The Strand House in Manhattan Beach, Shigefumi Tachibe of Chaya Brasserie in Los Angeles, Bart Vandaele of Belga Café in Washington D.C., Jordan Toft of Eveleigh in Los Angeles, Robbie Wilson of Mattei's Tavern in Los Olivos, Georgetown Cupcake in Los Angeles, Mark Gold of Chez Soi in Manhattan Beach, and Ziggy Marley of Ziggy Marley Organics

COOKING DEMONSTRATION 3:30 PM - 4:45 PM Lexus Presents Grant Achatz Cocktail Demonstration L.A. Center Studios – JENN-AIR Master Class Culinary Stage Lexus presents an hour of tasting and exploration into the fascinating world of spirits and cocktails that is sure to captivate you, featuring the renowned Chef Grant Achatz and his Award-Winning Beverage Director Charles Joly. Born in Michigan in 1974, Grant Achatz grew up in the restaurant industry, with his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday and over the coming years spending most of his free time learning the basics, and developing the skills that would allow him to become one of the foremost innovators in his field. His restaurants Alinea, Next, and the bar concept Aviary are the most coveted tables in Chicago. Growing beyond food, with


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 40

THIRD ANNUAL LOS ANGELES FOOD & WINE

an intense culinary focus on the cocktail program in his restaurants, Chef Achatz has assembled a team to add a new dimension to the science and craft of making cocktails. Charles Joly is the Beverage Director for Aviary and recent recipient of the James Beard Award for Outstanding Bar Program. Sponsored by Lexus, this seminar and tasting promises to be both innovative as well as captivating, and is sure to sell out quickly. CHEFS: Grant Achatz of Alinea in Chicago

WINE SEMINAR 4:30 PM - 5:45 PM The Grahm Crew: Of Flying Cigares and Flying High Chocolatiers Dorothy Chandler Pavilion Contrary to popular belief pairing chocolate and wine is no easy task, but if you get the right family together, it can be a perfect match. The Grahm family knows a little something about gourmet dealings. Bon vivants Jonathan Grahm, representing Compartes Chocolatier in Los Angeles and Randall Grahm, representing Bonny Doon Vineyard present a collection of curent and rare wine and custom chocolate pairings. Come share in an exclusive pairing and tasting in this family affair. CHEFS: Jonathan Grahm of Compartes Chocolatier in Los Angeles BEVERAGE COMPANIES: Bonny Doon Vineyard

Bacon & Bourbon

BEVERAGE COMPANIES: Champagne Louis Roederer

MARQUEE EVENT 7:00 PM - 10:00 PM Lexus presents LIVE on Grand Hosted by Curtis Stone Grand Avenue - Between 1st and 2nd Street Lexus presents an unbelievable strolling reception, capped with an extraordinary musical performance by the renowned Gavin DeGraw! 25 chefs and 200 wineries will serve up delicious tastings. This is the culmination of a city-wide celebration of all things Food, Wine, Celebrity and Los Angeles. VIP Access - Early access to the event. A private cooking demonstration and reception with Curtis Stone. Very Limited Quantities are available. CHEFS: Rick Bayless of Frontera Grill/Red O in Chicago / Los Angeles, Curtis Stone of Curtis Stone in Los Angeles, Grant Achatz of Alinea in Chicago, Neal Fraser of Redbird in Los Angeles, George Mendes of ALDEA in New York, Kamal Rose of Tribeca Grill in New York, Traci Des Jardins of Mijita in San Francisco, Mary Sue Milliken of Border Grill in Santa Monica, Las Vegas, Los Angeles, Michael Mina of Michael Mina in San Francisco, Richard Reddington of REDD in Yountville, Levi Mezick of Restaurant 1833 in Monterey, Gregorio Stephenson of Nobu Malibu in Malibu, John Sedlar of Rivera in Los Angeles, Mariah Swan of icdc in Los Angeles, Franklin Becker of The Little Beet in New York, Susan Feniger of Susan Feniger's STREET in Los Angeles, John Cox of Sierra Mar at Post Ranch in Big Sur, Bart Vandaele of Belga Café in Washington D.C., and Justin Everett of Cavallo Point in Sausalito

Sunday, August 25, 2013

Dorothy Chandler Pavilion The name says it all, how could you possibly go wrong. Two iconic flavors that bind all of humanity in an epic tasting of all that is good, right and delicious. An afternoon spent tasting delectable pork bites prepared by award winning Chef Edward Lee of 610 Magnolia restaurant in Louisville, Kentucky and paired with a series of hand selected small batch Bourbons is exactly what is right about Saturdays. CHEFS: Edward Lee of 610 Magnolia in Louisville and Kentucky

COOKING DEMONSTRATION 5:30 PM - 6:30 PM Curtis Stone Cooking Demonstration Dorothy Chandler Pavilion – JENN-Air Master Class Culinary Stage Curtis Stone is a chef, author and TV personality. His philosophy is to cook as Mother Nature intended—buy local, seasonal and organic ingredients, keep recipes simple and allow the food to speak for itself. An exclusive opportunity to watch this superbly talented chef as he works his culinary magic to create something special with the most luxurious of ingredients! A glass of champagne will set the tone for the rest of the evening. This event is only available to VIP ticket holders for the Lexus Live on Grand event and is available in limited quantities CHEFS: Curtis Stone of Curtis Stone in Los Angeles

40

COOKING DEMONSTRATION 10:30 AM - 11:45 AM The Hearty Boys Cooking Demonstration L.A. Center Studios – JENN-AIR Master Class Culinary Stage The Hearty Boys, Dan Smith and Steve McDonagh, are nationally recognized television hosts, trend-setting caterers, dynamic restaurateurs, and esteemed cookbook authors with little more than "accidental food expertise." In 2005, they earned the respect and accreditation of the food industry when they won the first season of Food Network's hit series Food Network Star. Join them for a fun filled demonstration of their culinary chops as they share their version of fun and accessible cuisine! This event is only available to VIP ticket holders for the Lexus Grand Tasting event and is available in limited quantities. CHEFS: Dan Smith of Hearty Restaurant in Chicago and Steve McDonagh of Hearty Restaurant in Chicago

WINE SEMINAR 10:30 AM - 11:45 AM Pairing Cheese & Wine with the First Lady of Fromage Dorothy Chandler Pavilion In addition to being a James Beard award-winning expert on cheese, Laura Werlin also has to be one of the nicest people


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 41

THIRD ANNUAL LOS ANGELES FOOD & WINE

in the food business. She's published five books on cheese and her most recent entitled “Grilled Cheese, Please!” will have you rethinking this classic American sandwich in no time. A long-time friend of Pebble Beach and Los Angeles Food & Wine, Laura returns for our Third Anniversary to help you understand the world of cheese in a way that is informative and fun. Oh yes, there will be wine, paired with Laura's hand-picked cheese selections in a seminar that sells out each year. CHEFS: Laura Werlin of Author & Cheese Expert in San Francisco BEVERAGE COMPANIES: BROOKS, Sandhi Wines, Fess Parker, and Domäne Wachau

Champagne - A Meal's Perfect Pairing Dorothy Chandler Pavilion There is something about Sunday mornings that just begs for Champagne. Find your own Bubbly Nirvana by joining us for a tasting of incredible champagnes and some of our favorite food pairings to go with them. Champagnes are not just great party wines, they are also some of the most versatile wines for food pairings and we are going to show you exactly how to make that magic happen! CHEFS: David Féau of Le Ka in Los Angeles BEVERAGE COMPANIES: Champagne Delamotte, Champagne Henriot, Champagne Lanson, Champagne Louis Roederer, and Champagne Perrier Jouet

GRAND TASTING 12:00 PM - 3:00 PM Lexus Grand Tasting - Sunday L.A. Center Studios - Stage 1 and 2 The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from some of the world's most prestigious wineries. 25 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to book signings and photo sessions with some of the weekend's biggest chef celebrities. This event takes place at the stages of LA Center Studios where two entire sound stages are transformed into a feast for all senses! Don't miss this great opportunity to experience food and wine at its best. VIP Access - Gets you early access before General Admission and access to a VIP only Cooking Demonstration at 10:30 AM before the Grand Tasting. Very Limited Quantities are available. CHEFS: Grant Achatz of Alinea in Chicago, Anthony Carron of 800 Degrees Neapolitan Pizzeria in Los Angeles, Michael Fiorelli of mar'sel in Los Angeles, Ernesto Uchimura of Plan Check Kitchen + Bar in Santa Monica, Roy Yamaguchi of Roy's in Honolulu, Pebble Beach, Ricardo Zarate of Mo-Chica in Los Angeles, André Bienvenu of Joe's Stone Crab in Miami Beach, John-Carlos Kuramoto of Michael's in Santa Monica, Daniel Furey of Cannery Row Brewing Company in Monterey, Jason Travi of Little Fork in Los Angeles, Bryon Freeze of Circa in Manhattan Beach, Franklin Becker of The Little Beet in New York, Michael Ginor of Lola Restaurant, Hudson Valley

41

Duck in New York, Dan Murray of Pedaler's Fork in Los Angeles, John Cox of Sierra Mar at Post Ranch in Big Sur, Yulanda Santos of Sierra Mar at Post Ranch Inn, Vartan Abgaryan of Cliff's Edge in Los Angeles, Justin Everett of Cavallo Point in Sausalito, Rebecca Merhej of Terranea in Rancho Palos Verdes, Steven Fretz of Top Round Roast Beef in Los Angeles, James Ta of Fickle in Los Angeles, and Barbara Batiste of B Sweet in Los Angeles

COOKING DEMONSTRATION 3:30 PM - 4:45 PM Duff Goldman Cooking Demonstration LA Center Studios - JENN-AIR Master Class Culinary Stage Duff Goldman is a baker and food artist who has been described as both audacious and creative. He founded and owns Baltimore's Charm City Cakes bakery, and stars in the hit Food Network show, Ace of Cakes. And now, Duff has added product designer and marketer to his accomplishments, with the introduction of Duff Goldman by Gartner Studios cake baking and decorating products. Come watch this charismatic and energetic personality showcase his highly specialized skills. CHEFS: Duff Goldman of Charm City Cakes West in West Hollywood


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 42

THIRD ANNUAL LOS ANGELES FOOD & WINE

OFFICIAL FLATWARE OF THE LOS ANGELES FOOD & WINE FESTIVAL

Designed for how you naturally eat 1-877-KNORK-IT

42

| www.knork.net


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 43

THIRD ANNUAL LOS ANGELES FOOD & WINE

Dear Friends, Share Our Strength® is pleased to welcome you to the Third Annual Los Angeles Wine & Food Festival. This year, Share Our Strength’s No Kid Hungry® campaign is the beneficiary of this renowned festival – one of the most celebrated culinary events in the nation – and we are honored to join you in celebrating Los Angeles’ wonderful culinary culture.

As you sample one-of-a-kind gourmet creations, discover new and unique wines and learn about the latest culinary trends, be proud to know that your participation is helping to end childhood hunger in Los Angeles and across America. This year, 100 percent of proceeds from the Festival’s live auction will benefit Share Our Strength’s No Kid Hungry campaign — a national effort to end childhood hunger in America.

More than 16 million children in America — that’s more than one in five — stuggle with hunger. In California, that number is more than one in four. The good news is that together, we can help end this problem. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need to effective nutrition programs like school breakfast and summer meals, and teaches low-income families to cook healthy, affordable meals through its Cooking Matters program.

Through your participation at this year’s Los Angeles Wine & Food Festival, you are taking a significant stand against childhood hunger by helping to provide the resources and programs necessary to ensure that every child has access to nutritious food where they live, learn and play.

We would like to extend a special thank you to our culinary, corporate and media partners and to our many volunteers who have generously donated their time and support to make the Festival a success. We also offer our immense gratitude to to David Bernahl and Robert Weakley for their leadership of this amazing festival. Dave and Rob been steadfast champions of the hunger-relief community and we are proud to be a part of the 2013 Los Angeles Wine & Food Festival. Together we can end childhood hunger in Los Angeles and throughout America.

Thank you again for coming. Enjoy!

Sincerely,

Billy Shore

Judy Walker

Founder and Chief Executive Officer

Western Regional Director, Culinary Events

Share Our Strength

Share Our Strength

nokidhungry.org

ce.strength.org

43


Epicure_pages_1-44_USE_Layout 1 8/2/13 3:05 PM Page 44

WHETHER YOU’RE A MOM, A CEO, A CHEF OR A KID YOURSELF, YOU CAN HELP END CHILDHOOD HUNGER IN THE U.S.

NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the healthy food they need where they live, learn and play. Pledge to make No Kid Hungry a reality at NoKidHungry.org


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 45

THIRD ANNUAL LOS ANGELES FOOD & WINE

JENN-AIR MASTER CLASS CULINARY DEMONSTRATIONS Soak it in. Before your eyes, a pantheon of culinary and epicurean stalwarts will translate decades of practice into take-out sized morsels of knowledge. Their instinctive movements and careful precision will create a theater to delight all of the senses. With time, their tutelage will become your inspiration to pursue a greater experience in the kitchen; to dazzle and engage your friends and family, much as you were captivated by the grand exhibition of culinary prowess here at Los Angeles Food & Wine.

45


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 46

THIRD ANNUAL LOS ANGELES FOOD & WINE

Giada De Laurentiis & Friends Cooking Demonstration Giada De Laurentiis has an impressive background of culinary training. A globally revered celebrity chef, Giada continues to prove her skill and accessibility, not only with her expanding presence beyond Food Network, but also with the success of her cookbooks, brand alliances, food products, and recurring role on the Today Show. Join her in this exclusive experience available only to select VIP ticket holders for Festa Italiana as she brings in her friends Alie & Georgia from the show, "Tripping Out with Alie & Georgia" to show you some great tips and tricks.

NOTES:

46


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 47

THIRD ANNUAL LOS ANGELES FOOD & WINE

Morimoto Cooking Demonstration Masaharu Morimoto is the chef who put the iron in the Iron Chef franchise, first in Japan and then in the US via Iron Chef America. From Kitchen Stadium to Los Angeles, Morimoto brings his trademark skills to you in this up close and personal battle. Exclusive access to this cooking demonstration is available only to VIP ticket Holders for the Asian Night Market event. Quantities are limited.

NOTES:

47


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 48

THIRD ANNUAL LOS ANGELES FOOD & WINE

Fabio Viviani Cooking Demonstration Fabio Viviani poses a triple threat as a chef, restaurateur and TV personality. Fabio is the Florentine whiz kid who charmed a generation with his appearance on "Top Chef: Season 5" but he's far more than just a pretty face. Fabio's TV chops are matched by both his cooking technique and business savvy, and he's quickly catapulted into the ranks of the most successful young chefs in the nation.

NOTES:

48


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 49

THIRD ANNUAL LOS ANGELES FOOD & WINE

Ziggy Marley & Ben Ford Cooking Demonstration This one is sure to be an eye opener! Renowned chef and restaurateur, Chef Benjamin Ford is known for his creative techniques in the kitchen and his innate understanding of how local and sustainable food sourcing produces dishes that celebrate the best our Earth has to offer. Ziggy Marley, a five-time Grammy-winning musician and oldest son of Reggae legend Bob Marley, is such an ardent organic food fan that he launched his own organic product line. This is a unique opportunity to interact with two sustainable food stars, ask them questions, and learn about how our food choices impact much more than we realize. This event is only available to VIP ticket holders for the Lexus Grand Tasting event.

NOTES:

49


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 50

THIRD ANNUAL LOS ANGELES FOOD & WINE

Lexus Presents Grant Achatz Cocktail Demonstration Lexus presents an hour of tasting and exploration into the fascinating world of spirits and cocktails that is sure to captivate you, featuring the renowned Chef Grant Achatz and his Award-Winning Beverage Director Charles Joly. Born in Michigan in 1974, Grant Achatz grew up in the restaurant industry, with his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday and over the coming years spending most of his free time learning the basics, and developing the skills that would allow him to become one of the foremost innovators in his field. His restaurants Alinea, Next, and the bar concept Aviary are the most coveted tables in Chicago. Growing beyond food, with an intense culinary focus on the cocktail program in his restaurants, Chef Achatz has assembled a team to add a new dimension to the science and craft of making cocktails. Charles Joly is the Beverage Director for Aviary and recent recipient of the James Beard Award for Outstanding Bar Program. Sponsored by Lexus, this seminar and tasting promises to be both innovative as well as captivating, and is sure to sell out quickly.

NOTES:

50


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 51

THIRD ANNUAL LOS ANGELES FOOD & WINE

Curtis Stone Cooking Demonstration Curtis Stone is a chef, author and TV personality. His philosophy is to cook as Mother Nature intended—buy local, seasonal and organic ingredients, keep recipes simple and allow the food to speak for itself. An exclusive opportunity to watch this superbly talented chef as he works his culinary magic to create something special with the most luxurious of ingredients! A glass of champagne will set the tone for the rest of the evening. This event is only available to VIP ticket holders for the Lexus LIVE on Grand event and is available in limited quantities

NOTES:

51


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 52

THIRD ANNUAL LOS ANGELES FOOD & WINE

The Hearty Boys Cooking Demonstration The Hearty Boys, Dan Smith and Steve McDonagh, are nationally recognized television hosts, trend-setting caterers, dynamic restaurateurs, and esteemed cookbook authors with little more than "accidental food expertise." In 2005, they earned the respect and accreditation of the food industry when they won the first season of Food Network's hit series Food Network Star. Join them for a fun filled demonstration of their culinary chops as they share their version of fun and accessible cuisine! This event is only available to VIP ticket holders for the Lexus Grand Tasting event.

NOTES:

52


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 53

THIRD ANNUAL LOS ANGELES FOOD & WINE

Duff Goldman Cooking Demonstration Duff Goldman is a baker and food artist who has been described as both audacious and creative. He founded and owns Baltimore's Charm City Cakes bakery, and stars in the hit Food Network show, Ace of Cakes. And now, Duff has added product designer and marketer to his accomplishments, with the introduction of Duff Goldman by Gartner Studios cake baking and decorating products. Come watch this charismatic and energetic personality showcase his highly specialized skills.

NOTES:

53


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:24 PM Page 54

54


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:25 PM Page 55

THIRD ANNUAL LOS ANGELES FOOD & WINE

THE CHEFS For chefs, their art is not a profession, it’s a culinary obsession. Their raison d’etre: A perpetual pursuit of perfection on a plate. These stalwarts snare five-star ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or rebuild, repurpose and redefine it entirely. Abracadabra: Your palate and point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us in Los Angeles, our chefs make anything possible.

55


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:25 PM Page 56

THIRD ANNUAL LOS ANGELES FOOD & WINE

VARTAN ABGARYAN

MATTHEW ACCARRINO

Chef Vartan Abgaryan was educated at Le Cordon Bleu, and worked at the famed André Soltner restaurant, Lutèce, before running the kitchens at Tim Goodell’s restaurants, Red Pearl Kitchen, A Restaurant, and most recently, Public Kitchen and Bar at The Roosevelt Hotel, which received two stars from the LA Times, and was named as a ‘Restaurant To Watch’ in Esquire Magazine, by John Mariani. Vartan’s ethos is “I am driven by flavor, and I want to cook with flavors that evoke emotion.” Chef Vartan joined Cliff’s Edge as executive chef in December 2012, and has developed a distinctive menu of modern American cuisine with the emphasis on the freshest seasonal produce and bold, creative seasoning.

Matthew Accarrino is the executive chef of SPQR in San Francisco. He has been nominated by the James Beard Foundation as a semi-finalist for “Best Chef: Pacific” in 2012 and 2013 and has cooked alongside Charlie Palmer, Rick Moonen, Thomas Keller, and Tom Colicchio. He has been featured in Saveur, Food Arts, and the San Francisco Chronicle. SPQR received its first Michelin star under Accarrino’s direction in the 2013 guide and the restaurant was named one of the 101 Best Restaurants in North America by Newsweek last year. Accarrino was recently named “The People’s Best New Chef” in California by Food & Wine magazine.

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

56


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:26 PM Page 57

THIRD ANNUAL LOS ANGELES FOOD & WINE

GRANT ACHATZ

HELENE AN

Grant Achatz grew up in the restaurant industry, literally, his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday and over the coming years spent most of his free time there developing the skills that would allow him to become one of the foremost innovators in the field. Excelling at the C.I.A., Achatz graduated and ascended the culinary ladder at several prestigious restaurants, including the acclaimed French Laundry. Working with Thomas Keller, Achatz thrived in this highly creative and dedicated environment. In 2001, he accepted the Executive Chef position at the four-star Trio (Evanston, Il.). Under Achatz’ lead, Trio received four stars from the Chicago Tribune and Chicago magazine and garnered five stars from the Mobil Travel Guide in 2004. Achatz realized a lifelong dream by opening Alinea in Chicago in May 2005. The restaurant received attention from day one, and was nominated by the James Beard Foundation as the Best New Restaurant in America that same year. Under Chef Achatz’ leadership, Alinea has received worldwide attention for its hypermodern, emotional approach to dining. Achatz was named the “next great American chef” by The New York Times and in October, 2006 Alinea received Five Diamonds from AAA and Ruth Reichl of Gourmet magazine declared Alinea the “Best Restaurant in America” in its list of America’s Top 50 Restaurants.

Master Chef Helene An is the culinary spirit behind The An family’s House of An, which is the umbrella to five restaurants and a catering business in California. The star location, Crustacean Beverly Hills, is well known for its celebrities and “walk on water” bar. Other restaurants include AnQi by Crustacean in Costa Mesa; An Catering and Tiato Kitchen Bar Garden + Venue in Santa Monica. San Francisco, where the An family started, is home to the original Crustacean and their first restaurant, founded in 1971, Thanh Long. Master Chef Helene An grew up in French colonial Vietnam and created her California Asian cuisine when she arrived in San Francisco in the early '70s. Helene learned about the American palate and began adding recipes of her youth to her repertoire of dishes. Helene’s parents entertained nightly, and she would often sneak into the kitchen and observe the family’s three chefs at work—a Chinese, Vietnamese and French, which reflected the cultural and culinary traditions of Indochine at the time. This emphasis of Vietnamese herbs and spices remains inspired by her knowledge of Eastern medicine. Today her understanding of anti-oxidants and healthy herbs add another element of complexity to her winning dishes; her cuisine must taste good and also be good for you. Referred to as “Mama,” Master Chef Helene believes that every meal is a culinary adventure to be shared.

WEEKEND APPEARANCES 1.) Saturday, August 24 3:30 PM - Grant Achatz Cocktail Demonstration 2.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone 3.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM Asian Night Market Hosted by Iron Chef Morimoto

57


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:26 PM Page 58

THIRD ANNUAL LOS ANGELES FOOD & WINE

GINO ANGELINI

PETER ARMELLINO

Gino Angelini is one of the most influential and well-known chefs in Los Angeles, who over the last two decades has redefined Italian cuisine in the city. Perhaps best known for his classic restaurant Angelini Osteria, Angelini is now forging a new path by working with Innovative Dining Group (IDG) at RivaBella, the company’s first foray into Italian fine dining. “As a chef, I was ready for something new and creatively challenging,” Angelini says. “When I met with the IDG partners, it felt right from the start.” For RivaBella, Angelini is crafting what he calls “Italian cuisine with creativity,” using classic dishes as a starting point for his own techniques. “My food philosophy hasn’t changed much in terms of what I’ve done in the past, but this is a brandnew menu with a more modern approach and different presentations,” he notes. Standout offerings from the RivaBella menu include Tagliatelle allo zafferano con ragu di prosciutto, with housemade saffron tagliatelle and prosciutto ragu; and Spaghetti alla Chittara with Sea Urchin, with house-made spaghetti and sea urchin sauce. Angelini has received numerous honors around the world for his significant contributions to the culinary arts, including the 2007 Artusi Award; the 2011 Galvanina trophy for Best Chef of the Year; and the 2011 Sigismondo Malatesta d’Oro, which is Rimini’s highest civilian award.

Chef Peter Armellino began cooking professionally in New York when he was 17 years old. Following stints at both Gotham Bar & Grill and Grammercy Tavern, he came west and landed a sous chef position at Jardinière, where he worked with Chef Douglas Keane. His resume also includes working with Chef Laurent Manrique at both Campton Place and Aqua. Chef Traci des Jardins brought Chef Peter along with her to the set of Iron Chef, where they made easy work of beating the orange clogs off of Mario Batali in “Battle Shrimp.” Under Chef Armellino’s leadership, The Plumed Horse in Saratoga has been added to the very short list of Northern California restaurants to lay claim to a coveted Michelin Star. He also carries the title of “Best Chef in The South Bay.” The Plumed Horse’s Executive chef and partner Peter Armellino's quintessentially California food is luxurious and refined. The list of 1,800 wines from around the world is encyclopedic and the service is formal but friendly. Named the “Best New Restaurant in 2008” by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. With one Michelin Star, this contemporary Californian restaurant features a seasonal menu using the highest quality ingredients, including sustainably sourced fish and shellfish, and local and organic produce.

WEEKEND APPEARANCES 1.) Saturday, August 11 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

58


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:27 PM Page 59

THIRD ANNUAL LOS ANGELES FOOD & WINE

GABRIEL ASK

MARK AYERS

Gabriel Ask joined Montage Hotels & Resorts as Executive Chef for Montage Beverly Hills in February 2011. In this role, Chef Ask leads the culinary operations of Montage Beverly Hills, continuing the property’s commitment to creative dining experiences that feature a modern infusion of California’s finest seasonal ingredients and artisanal products. Chef Ask is responsible for the special events, private dining, catering and conference services, banquets, and the stunning rooftop restaurant, The Conservatory Grill, which features unparalleled views of the Hollywood Hills, at Montage Beverly Hills. Chef Ask began his culinary career working at the French Laundry and continued on to hone his skills under such other prestigious chefs as Alain Ducasse and Joël Robuchon. Most recently, Chef Ask served as Executive Sous Chef for The Resort at Pelican Hill. Prior to that, he was with the Bellagio Hotel and Casino. While living in Nice, France, Chef Ask found that going to the market every day was a great source of inspiration. This instilled a strong desire to become a cook and eventually a chef. He attended Loyola Marymount University, graduating with a degree in International Business. At Montage Beverly Hills, he oversees the entire culinary program of 100 cooks and chefs, who continue to inspire him every day. In his free time, Chef Ask enjoys spending time with his wife and young son, skiing, golfing, traveling, and cooking with friends.

For more than two decades, Chef Mark Ayers has continued to strengthen his culinary skill while developing a savvy for the restaurant business. After graduating from the Culinary Institute of America in Hyde Park, NY in 1992 ranked number one in his class and voted most likely to succeed, Ayers served as Kitchen Manager for Dante’s Restaurant Inc. in Pennsylvania where he oversaw the entire staff, learned the logistics of training and stock, and was responsible for the start up of a new unit. In June 1994, Ayers moved out west to take a position at the celebrated Park Hyatt Beaver Creek in Colorado, working his way up from Chef Tournant to Executive Sous Chef by the time he left in 2002. The sunny weather and prime produce of California beckoned, and Ayers relocated to Carmel to work as the Executive Chef for Highlands Inn where he was able to fine-tune his skills for menu development, experience with banquet functions, and helped facilitate the annual Masters of Food & Wine event, a premier west coast culinary production In 2007, Ayers joined the Hyatt Regency in Monterey, CA as the Executive Chef where he was responsible for all culinary operations for two hotels making him a regional expert in Central Coast hospitality. Ayers joined the team at Coastal Luxury Management in 2010 founded by the directors of Pebble Beach Food & Wine to launch Cannery Row Brewing Company and Restaurant 1833 where he now serves as the brand’s culinary advisor.

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

COORDINATING CHEF

59


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:27 PM Page 60

THIRD ANNUAL LOS ANGELES FOOD & WINE

BARBARA BATISTE

RICK BAYLESS

Barb Batiste is the owner and founder of B Sweet Catering. Raised in an extremely close-knit Filipino family, she recalls the weekend gatherings at her parent’s home and being the one to cook all of the food and desserts. In 1993 she worked alongside the Executive Pastry Chef at the Loews Santa Monica Beach Hotel creating fine pastries; and though it was a great experience, her heart was still set on making homemade goodies the old-fashioned way. She quickly created a buzz around personal friends and family, and even started supplying her famous Chocolate Chip Banana Bread to a local café. After working as the head pastry chef for an LA Art Gallery and polishing her skills, she decided to start her own catering company. Barb still works off many of her handwritten recipes, and together with her committed team they strive to create new recipes daily with an old-fashioned flair. These values have brought her many loyal clients such as Disney, Nike, Activision, UCLA and some of Hollywood’s best known stars and studios. Recently, Barb launched her second Los Angeles food truck known simply as B Sweet Mobile. Showcasing a rotating menu of her favorite classic desserts, this “throwback bakery on wheels” has been taking SoCal by storm. Her famous hot bread pudding will be available in stores nationwide later this year, and a second truck is currently in the works. B Sweet was voted “Best Desserts in Los Angeles” by Citysearch.com.

Most people know him from winning the title of Bravo’s Top Chef Master. His highly rated on-going Public Television Series, Mexico—One Plate at a Time can be found on television sets coast to coast, as well as his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. On the local front, Rick and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year, grants are given to our local farmers for capital improvements to their family farms. Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. Bayless opened his third restaurant: XOCO—a quick serve LEED certified restaurant featuring house-ground chocolate and wood grilled tortas. This year, Tortas Frontera opened in Terminal 1 & Terminal 3 at Chicago’s Ohare airport and in downtown Chicago at the Chase Building. Rick’s latest book, Fiesta at Rick’s (WW. Norton) spent the summer on the New York Times Best seller list. Rick recently finished up a successful 5-week run at Lookingglass Theatre—Rick danced, cooked and brought food to life on stage in the production of Cascabel.

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 23 3:00 PM - Tacos & Tequilla 2.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

60


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:28 PM Page 61

THIRD ANNUAL LOS ANGELES FOOD & WINE

FRANKLIN BECKER

ANDRE BIENVENU

Born and bred in Brooklyn, NY, Chef Franklin Becker is currently penning his third book on healthy cooking titled, GOOD FAT, GREAT FLAVOR. In addition, Chef Becker is also working on his new restaurants, Little Beet and Cast Iron, which are slated to open sometime this year in New York City. Throughout his career, Becker has received glowing reviews from such high-profile writers as Gael Greene of New York Magazine, William Grimes of The New York Times, who wrote that Becker has “a talent for delivering big, punchy flavors,” and while at Capitale in 2003, Esquire’s John Mariani named it “Best New Restaurant in America.” At the age of 27, Becker was diagnosed with Type 2 Diabetes. Rather than despair, he transformed his cooking style. Becker learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. He would go on to author two cookbooks, sharing his regimen and recipes for healthy living. Becker is also the organizer and chairman of Autism Speaks to Wall Street. With his eldest son Sean on the Autistic spectrum, Becker feels as if it is his duty to educate and raise awareness about the condition. A seasoned chef, Becker has a stellar reputation and has garnered numerous accolades, including being named a Rising Star by StarChefs.com in 2006 and winner of The Burger Bash at the New York City Wine & Food Festival in 2011. Throughout his career,

André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009. Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

61


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:28 PM Page 62

THIRD ANNUAL LOS ANGELES FOOD & WINE

BRANDON BOUDET

ANTHONY CARRON

Co-Owner/Chef Brandon Boudet was born and raised in New Orleans, influenced by Louisiana and Italian cooking. Boudet began experimenting in the kitchen as early as eight years old, and before graduating high school, Boudet landed a job at a local Italian restaurant in the French Quarter, where he realized that cooking could actually be a career option. After a brief time at the University of New Orleans, he enrolled at San Francisco’s prestigious California Culinary Academy. After graduating, he returned to his hometown for an internship with culinary icon Paul Prudhomme at the renowned K-Paul’s Louisiana Kitchen. Boudet moved to Los Angeles and signed on at the Sunset Strip’s Bar Marmont, followed by consulting jobs for Sean McPherson’s other hip venues, including Swingers, El Carmen and Jones. During this period Boudet met Warner Ebbink, his future business partner. In 1997, Boudet was named Executive Chef at the historic Argyle Hotel, and after several years there, Boudet was anxious to try a new city and accepted a position at McPherson’s new project in New York called The Park. Upon his return to Los Angeles, Boudet opened Hollywood’s 101 Coffee Shop in 2001 with partner Ebbink. In 2004, Boudet and Ebbink, both proud of their Italian heritage, purchased the historic Dominick’s in West Hollywood, originally established in 1948. They went on to establish Little Dom’s in Los Feliz and later take ownership of Tom Bergin’s in Mid City.

A St. Louis native, Anthony Carron spent four years at Macalester College in St. Paul, MN before following his true calling in the gastronomic world. In 1998 Carron took a position as a prep cook in a local café. Inspired by the experience, he returned to St. Louis in 1999 at age 23 and purchased and reinvented the 40 year-old Olivette Diner to much success and local acclaim. He later moved into fine dining with positions with the PB&J Restaurant Group, eventually leading him to San Francisco and ultimately a sous chef position at Aqua. In 2004, Carron was hired as the opening Chef de Cuisine at Restaurant Michael Mina. Carron’s talents led to a promotion as Corporate Executive Chef with the Mina Group, where he helped develop and operate over 20 restaurants. In January 2012, Anthony opened 800 Degrees Neapolitan Pizzeria in Los Angeles, a concept that he created and co-developed. Carron’s other interests include volunteerism, sustainable food production, nature and the environment.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

62


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:28 PM Page 63

THIRD ANNUAL LOS ANGELES FOOD & WINE

MICHAEL CHIARELLO

SCOTT CONANT

Michael Chiarello is the award-winning chef/owner of critically-acclaimed restaurant, Bottega Napa Valley. From his earliest childhood experiences with his Italian family of butchers, cheese makers and ranchers, Chiarello dreamed of becoming a chef. Decades later, he has realized his dream, and much more. Chiarello attended the CIA at Hyde Park and was named “Chef of the Year” by Food & Wine Magazine just three years after graduation. By combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living, he has become a celebrated chef, highly-rated vintner, culinary & lifestyle trends pioneer, noted author, and Emmy Awardwinning television host. His show Easy Entertaining first premiered on Food Network in 2003 and continues to air daily on Cooking Channel. Chef Chiarello competed and finished in the finals of both Bravo’s Top Chef Masters, and most recently, Food Network’s The Next Iron Chef: Battle of the Super Chefs. A popular guest chef and host, Michael is a regular contributor to NBC’s The Today Show, CBS’s The Early Show, Martha Stewart Living Radio, Regis & Kelly, and a writer for the San Francisco Chronicle’s “Inside Scoop Voices” Column. Michael lives among his Napa Valley vineyards with his wife and children.

As one of New York’s most respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food with soul. After 15 years of cooking, he opened Scarpetta in New York in 2008 to rave reviews and went on to receive three-star reviews from The New York Times and New York magazine. In November 2008, Conant opened Scarpetta in Miami Beach at the newly renovated Fontainebleau resort, and the following year brought three new Scarpetta locations – at the Thompson Toronto, the Montage Beverly Hills and a fifth location and D.O.C.G. Enoteca, a new wine bar, at The Cosmopolitan of Las Vegas. Spring 2012 saw the unveiling of the SCM Culinary Suite, Conant’s private loft in SoHo where he hosts dinners, cocktail parties and cooking demos and develops new recipes. An Italian expression that means “little shoe” – or the shape bread takes when used to soak up a dish – Scarpetta represents the pure pleasure of savoring every part of a meal down to its last bite. It is this philosophy that follows Scott wherever he goes, including McCarren International Airport’s American Express Centurion Lounge in Las Vegas, opened in March 2013, where his signature cuisine is available for breakfast, lunch and dinner. A natural on television, Conant has appeared on the Today Show, Bravo’s “Top Chef” and is a regular judge on “Chopped,” the highest rated show on the Food Network and one of the top shows in all cable television.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana 2.) Friday, August 23 12:00 PM - Lunch at Scarpetta

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

63


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:29 PM Page 64

THIRD ANNUAL LOS ANGELES FOOD & WINE

JOHN COX

GEORGETOWN CUPCAKE

John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar. Chef Cox’s start at Sierra Mar in July marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after having trained at the New England Culinary Institute in Montpelier, Vt. His success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine. From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants. Most recently, Chef Cox served as executive chef at the celebrated Carmel, Calif. restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients. The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award winning publication. He also serves as a board member for the New England Culinary Institute.

Sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne are the co-founders of Georgetown Cupcake, stars of the hit series DC Cupcakes on TLC, and best-selling authors of The Cupcake Diaries and Sweet Celebrations. Inspired by their grandmother, in 2008, Katherine and Sophie traded careers in fashion and venture capital to follow their passion for baking and opened Georgetown Cupcake in Washington, DC. Since 2008, Katherine and Sophie have expanded Georgetown Cupcake with locations in Bethesda, MD, New York City/SoHo, Boston/Newbury St, and Los Angeles. Georgetown Cupcake ships its cupcakes nationwide and offers over 100 flavors. Georgetown Cupcake Los Angeles is located at 143 S. Robertson Blvd and please visit our website to see all the wonderful flavors we have to offer: www.georgetowncupcake.com. We can provide custom fondant free of charge to help celebrate birthdays, weddings, dinner parties or any special other occasion! Pickup and delivery orders are also available on our website and in-store cupcake decorating parties are also available on request. Sophie and Katherine and their cupcakes have been featured in The New York Times, The Wall Street Journal, USA Today, The Washington Post, Better Homes and Gardens, Food & Wine, TV Guide, the NBC Today Show, The Martha Stewart Show, The Oprah Winfrey Show, and many more.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

64


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:29 PM Page 65

THIRD ANNUAL LOS ANGELES FOOD & WINE

JUSTIN EVERETT

DAVID FEAU

Executive Chef Justin Everett is a longtime Bay Area and Wine Country resident. As with many chefs, Justin’s first kitchen job was dishwashing in high school. He worked his way up and received a culinary arts degree from Western Culinary Institute in Portland, Oregon. Upon returning to Wine Country, he worked in some of the West’s best kitchens, including as chef de partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Most recently, he was named Best Chef of Napa/Sonoma for 2009 and 2010 as executive chef at El Dorado Kitchen in Sonoma, where he cultivated relationships with local farmers and instated a menu of approachable seasonal cuisine. His charcuterie and whole-animal cooking have a following among foodies. At Murray Circle, Justin uses a blend of classic and modern cooking techniques but describes his food as “ingredient-driven” due to his relationships with local farmers, ranchers, fishermen and artisan producers. His menus reflect the season, with herbs and produce picked at their peak. The resulting flavors and textures enliven each dish. Justin upholds the restaurant’s social responsibility by “employing, feeding and supporting” the local community. He has mentored local youth in the kitchen and partnered with Benzinger Family Winery to foster appreciation and respect for farming the land. Justin lives in the North Bay with his wife and three sons.

Chef David Féau (fay-o) grew up in the kitchen cooking with his mother in France and picking fresh vegetables from his father’s farm. He earned his degree in classic cuisine at L'Ecole Hotelière, Hélène Boucher. After honing his culinary skills under famed chef Guy Savoy in Paris, Féau became executive chef at his Bistrot de L’Etoile. He later served as Executive Chef of Le Miravile in Paris and was named one of Six Best Chefs in France Under 30 Years Old by Le Chef Magazine. In 2001 Féau made his way to Lutèce, which earned four stars by Mobil and Forbes Magazine. Féau developed the sister restaurant in Las Vegas as well, which earned four stars by Mobil, and was named Chef of the Year in 2003 by Taste of Vegas. In 2006, he joined renowned Patina Group as Executive Chef for Café Pinot. He became Corporate Executive Chef, overseeing the west coast culinary operations. He became Executive Chef at The Royce at Pasadena’s Langham Hotel, which earned Three Stars by the Los Angeles Times and #2 Best New Restaurant by Los Angeles Magazine. In 2011, Chef Féau was among the Top French Chefs in the U.S. by Wine Spectator. In 2012 he was nominated for a James Beard Award and named “Best Chef of the Year” by Los Angeles Magazine. Currently serving as Consulting Partner/Chef at Le Ka, Féau brings a distinctly French twist to California cuisine.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday 2.) Sunday, August 25 10:30 AM - Champagne - A Meal's Perfect Pairing

65


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:30 PM Page 66

THIRD ANNUAL LOS ANGELES FOOD & WINE

SUSAN FENIGER

MICHAEL FIORELLI

Susan Feniger’s passion for food has propelled her into a threedecade career as a successful chef, restaurateur, cookbook author, and media darling, with the Los Angeles Times recently saying, “She deserves an Emmy for energy." She spends most days dividing her time between her first solo venture, Susan Feniger’s Street, and the Border Grill restaurants in Santa Monica, Downtown LA, and Las Vegas at Mandalay Bay Resort & Casino, as well as the Border Grill Truck—all coowned with Chef Mary Sue Milliken. A veteran of nearly 400 episodes of Food Network's Too Hot Tamales and Tamales World Tour series along with Milliken, Feniger also coauthored five cookbooks including City Cuisine, Mesa Mexicana, and Cooking with Too Hot Tamales. After a recent stint on season 2 of Bravo's Top Chef Masters, a feature story in Oprah Magazine, and a wide range of media including The Today Show, Chef vs. City, The Best Thing I Ever Ate, Gourmet, Sunset, and Bon Appetit, she was also a featured chef at the U.S. Open and cooked for the Real Housewives of Orange County. Susan shines a light on a number of worthwhile organizations and has been on the board of the Scleroderma Research Foundation for 17 years and the board of the L.A. Gay & Lesbian Center for three. In all her endeavors, Susan’s genuine love for the authentic flavors of street and home cooked food has been her driving force and she shows no signs of slowing down.

As the Executive Sous Chef of Terranea Resort, Michael Fiorelli oversees the property’s eight food and beverage outlets. He plays a major role in Terranea’s daily culinary operations as a member of the food & beverage strategic team. Formerly Chef de Cuisine at mar’sel at Terranea, Fiorelli’s dedication and leadership is responsible for turning the breathtaking restaurant into one of Los Angeles’s most acclaimed dining destinations. Fiorelli is a true artisan of contemporary farm-to-table cuisine, delivering an inventive and refreshing take on a classic California menu that celebrates the region’s seasonal abundance. Local ingredients inspire Fiorelli’s whimsical interpretations, a tribute to farmers who dedicate their livelihoods to sustainable community. The self-taught chef carefully developed his signature style through years spent in some of the country’s most prestigious kitchens. Born and raised in Long Island, NY, his early interest in cooking laid the groundwork for his first career milestone as Chef de Partie at the legendary Susanna Foo in Philadelphia. Within a year, he was offered the role of Lead Chef under European Master Chef Peter Timmons at the five-star Greenbrier Resort in West Virginia. Fiorelli’s seasoned career also spotlights positions with Chef Kerry Simon of Simon LA and James Beard Award winner Mark Milittello of Mark’s at the Park – where Fiorelli was named a “South Florida Rising Star Chef.”

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

66


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:30 PM Page 67

THIRD ANNUAL LOS ANGELES FOOD & WINE

BEN FORD

NEAL FRASER

Getting his start in Alice Water's forward-thinking Chez Panisse kitchen, Chef Benjamin Ford has remained an aggressive advocate for the snout-to-tail and root-to-flower approach to cooking. He has appeared on Iron Chef America, The Today Show, Martha Stewart, After Hours with Daniel Boulud, Jaime Oliver’s Food Revolution, and Bizarre Foods with Andrew Zimmern, using each as an opportunity to teach his sustainable, craft-driven philosophy to cooking. He is currently the Executive Chef/Owner of Ford's Filling Station in Culver City, CA and keeps busy with numerous side projects, including a soon-to-open outpost at LAX.

Chef Neal Fraser began his culinary career in Los Angeles where he worked as a line cook at Wolfgang Puck’s Eureka Brewery and Restaurant. Fraser’s first restaurant, Boxer, opened in 1995 with glowing reviews from both local and national media. After a brief stint running the kitchen at the legendary Jimmy’s in Beverly Hills, Fraser focused his energy on the creation of Grace with his wife and business partner, Amy Knoll Fraser. Grace opened in 2003 and showcased Fraser's ambitious flavors and artfully composed dishes. On the heels of Grace’s success, the Frasers opened their neighboring café concept BLD in 2006. From there, the twosome focused their energies on new projects including Fritzi Dog at Farmers Market, Redbird at Vibiana, a BLD at LAX and ICDC, their latest concept to sell ice cream, doughnuts and coffee. In the fall of 2012, the Frasers, along with partner Bill Chait, took over operations of Vibiana in downtown Los Angeles. The in-house food and beverage program, fondly dubbed Neal Fraser & Co., offers custom menus complemented by a cocktail program. Redbird, the highly anticipated follow up to Grace, will be opening at Vibiana in the fall of 2013.

WEEKEND APPEARANCES 1.) Saturday, August 24 10:30 AM - Ziggy Marley & Ben Ford Cooking Demonstration 2.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

67


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:31 PM Page 68

THIRD ANNUAL LOS ANGELES FOOD & WINE

BRYON FREEZE

STEVEN FRETZ

Bryon Freeze joined Michael Zislis in 2012 as Executive Chef at Mucho Ultima in Manhattan Beach. At Circa, Freeze will continue his role as Executive Chef and will source local, seasonal and sustainable produce to provide guests with a fresh approach to international cuisine. Responsible for all of the day-today logistics, Freeze oversees Circa’s culinary team and manages the daily kitchen duties. Prior to joining the team, Freeze participated and prevailed on Food Network’s “Chef Wanted with Anne Burrell.” During the course of his career, Freeze worked in a number of kitchens including Nine/05 Modern Asian, Jean Georges Steakhouse and Tarbell’s in Phoenix, Arizona. He earned his A.A.S. Degree in Culinary Arts at Baltimore International College. Immediately prior to joining the team at Mucho, Freeze served as Chef de Cuisine at the timehonored SideDoor/Five Crowns in Corona Del Mar in California. Under his leadership, SideDoor was named “Restaurant of the Year” in 2011 by Orange Coast Magazine.

Steven Fretz graduated from the California Culinary Academy in San Francisco in 1999 with their Award of Excellence in Culinary Achievement. Fretz spent his early formative years with chef George Morrone at the four-star Fifth Floor and 3.5 star Redwood Park in San Francisco and Wildfire in Sydney, Australia. Anxious to realize a long-time goal of being the sole creator of a menu, Fretz returned to San Francisco to open Tartare whose menu pushed boundaries by re-imagining classic dishes. After this experience, Fretz decided to try his hand in New York where he was able to enhance his managerial and operational skills as Chef Consultant for David Burke & Donatella as well as David Burke Fromagerie. Chef Michael Mina then recruited him as Executive Chef for the Detroit restaurant SALTWATER. After receiving Best Restaurant and four stars from the Detroit Free Press at SALTWATER, Mina decided to bring Fretz to Los Angeles as Executive Chef of XIV where he was awarded Angeleno Magazine’s Best New Chef of 2009. After XIV, Fretz became the Executive Chef for the Curtis Stone Group where he was involved in recipe development and TV production. Fretz recently accepted a position with the Ginza Project to develop a high-profile Sunset Strip restaurant set to open in Fall of 2013.

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

68


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:31 PM Page 69

THIRD ANNUAL LOS ANGELES FOOD & WINE

EVAN FUNKE

DANIEL FUREY

Evan Funke is Chef/Owner of the upcoming Culver City restaurant, Bucato, as well as the mastermind behind the popular Porchetta Truck. For four years, he was Executive Chef of Rustic Canyon Wine Bar and helped establish Milo and Olive. Evan attended Le Cordon Bleu in Pasadena before being recruited by Wolfgang Puck Catering to work in high-profile events including award ceremonies and Hollywood premieres. At Spago Beverly Hills, Evan ascended through the ranks to become Sous Chef in just three years. He then left Spago to teach at his alma mater, Le Cordon Bleu. After a year at the Avalon Hotel Beverly Hills, Chef Funke took a three-month apprenticeship under master pasta maker Allessandra Spisni in Bologna, Italy. At La Vecchia Scuola Bolognese, Funke mastered the techniques of pasta fatto a mano (hand made pasta) and adopted an Italian approach that keeps his cuisine “close to the ground”. Upon returning from Italy, Funke received an offer from a small neighborhood restaurant in Santa Monica. As Executive Chef of Rustic Canyon Wine Bar and Seasonal Kitchen, Chef Evan Funke nurtured relationships with local farmers and presented a purely seasonal and sustainable menu which changed daily. In 2009 Chef Funke was nominated “Rising Star Chef” by The James Beard Foundation and awarded two stars from the Los Angeles Times as well as a “Bib Gourmande” from Michelin Guide.

The newest member of Coastal Luxury Management’s Chef Team, Daniel Furey, brings great passion to Cannery Row Brewing Company located on Monterey’s historical Cannery Row. He has spent his career developing solid techniques and his creative approach and definitive culinary style are evident in every dish he develops. Furey is an Alumni of the New England Culinary Institute in Montpelier, Vermont and interned at Rene Bistrot in New Orleans. Following a move to Chicago his next post was with renowned Chef Jean Joho at Everest Restaurant, followed by a Sous Chef position at Joho’s Brasserie Jo. Following Chef’s Joho expansion in the West, Furey made the trek westward to work at Joho’s Las Vegas outlet, Eiffel Tower Restaurant located at the Paris Hotel. Lured back to the East by Chef /Owner Daniel Stern’s Mid Atlantic Restaurant and Tap Room in Philadelphia he sourced local produce, cheese and meats and worked closely with several brewers and farmer to present monthly dinners that featured artisan breweries. Furey’s vast background touches all the right chords with his new position at CRBC which features a tap line of over 70 artisan brews, gastro pub cuisine and an atmosphere fueled by fun.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

69


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:31 PM Page 70

THIRD ANNUAL LOS ANGELES FOOD & WINE

RAY GARCIA

GENEVIEVE GERGIS

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grand. Although food remained an interest that he equated with conviviality while studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion. Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Art. Ray has spent years perfecting his craft, delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at The French Laundry. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredientdriven,” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.

Executive Chef Ori Menashe (former Chef of Angelini Osteria) and Pastry Chef Genevieve Gergis are the husband and wife team that is Bestia: A multi-regional Italian restaurant in the Arts District of downtown Los Angeles. Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie for Bestia; Bestia means Beast in Italian. Chef Ori is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza and baked in the Acunto (wood-burning) oven at ~900 degrees. Bestia makes many forms of fresh pastas, of which fusilli, agnolotti, and cassarece are only a few.

WEEKEND APPEARANCES 1.) Friday, August 23 3:00 PM - Tacos & Tequilla 2.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

70


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:32 PM Page 71

THIRD ANNUAL LOS ANGELES FOOD & WINE

MICHEAL GINOR

ANTONIO GIORDANO

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute. Michael is a food and travel contributor to such publications as Food Arts Magazine, James Beard Magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes. Michael and Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurant in the U.S.” by Food & Wine Magazine. In 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant. In 2009, Michael opened Lola, a new personal cuisine restaurant. Lola is hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as “brilliant, volatile…shooting stars.” In February, 2011, Food & Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award.

Antonio Giordano has solidified his prominence in the Italian Food and Beverage industry with innovation. In pursuit of his passion for fine Italian cuisine he has pioneered various techniques in the kitchen while working in the best Italian restaurants before he moved to LA. He is constantly challenging widely held beliefs about Southern Italian cuisine, transforming time-honored dishes into delightful gastronomic delights without abandoning the age-old traditions by which Southern Italian food is characterized. Only a master of Southern Italian cuisine would be able to maintain Terroni’s reputation for authenticity, sophistication, and ingenuity.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

71


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:32 PM Page 72

THIRD ANNUAL LOS ANGELES FOOD & WINE

MARK GOLD

DUFF GOLDMAN

Born and raised in Brooklyn, New York, Mark’s interest in the culinary arts was first inspired by his grandmother, Eva, who combined personality and warmth to carefully create homecooked meals using local and seasonal ingredients. An early job allowed Mark to learn under the tutelage of the late great Los Angeles chef-owner Michael Roberts (Trump’s), where he learned how to combine excellent cooking with providing memorable guest experiences. After perfecting his culinary technique in training for two years at New England Culinary Institute in Vermont, Mark was hired at Patina upon his return to Los Angeles, where he worked under notable chefs such as Joachim Splichal, Octavio Beccerra and Traci de Jardins. Other positions followed at San Francisco’s Bistro Roti and Water Grill in downtown Los Angeles, working alongside Michael Cimarusti for five years, before being tapped by Splichal to serve as Executive Chef for Café Pinot in downtown Los Angeles. In 2009, Mark opened his restaurant Eva — named for his grandmother — to critical acclaim; in its first year, Eva was named one of Los Angeles Magazine’s Top 10 New Restaurants and placed in Zagat’s Top 5 Best New Restaurant Openings. In 2013, Mark closed the restaurant to focus his attention on Chez Soi a Modern Café.

Duff Goldman is best known for his starring role in Food Network’s Ace of Cakes, though his work and talent have also been featured on the Food Network Challenge, Iron Chef America, Oprah, the Tonight Show with Jay Leno, and Sugar High, among other television shows. A professionally trained pastry chef, Goldman is the founder of Baltimore’s Charm City Cakes, as well as Duff’s Cakemix and Charm City Cakes West in Los Angeles, and has been nominated for two James Beard Foundation awards for both Best TV Food Personality and Best Television program. Distinguished by his vibrant personality and outrageously artistic cakes, Duff is also a graffiti artist, metal sculptor and bass player in the Elvis tribute band Danger Ace and the indie band Sand Ox, and is known to employ artists at his bakeries.

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Sunday, August 25 3:30 PM - Duff Goldman Cooking Demonstration

72


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:33 PM Page 73

THIRD ANNUAL LOS ANGELES FOOD & WINE

JONATHAN GRAHM

IAN GRESIK

Jonathan Grahm, is known as one of the youngest and most prolific chocolatiers in the county, a pioneer in the artisanal chocolate movement in the United States, known for his over 200+ handmade varieties of gourmet chocolates, made from scratch at his Los Angeles based artisanal chocolate company, Compartés Chocolatier. His trendsetting approach to creating chocolate art using organic all natural ingredients coupled with artistic beautiful dramatic presentations to hand-make his gourmet luxury chocolates and chocolate bars has been duly noted in numerous publications. He also had the recent honor of being named on Forbes 30 Under 30 list. His television appearances include Food Network, CNN, ABC and more. Jonathan's newest collection is 24 gourmet chocolate bars fusing art and chocolate in 2 series: "World Series" based on traveling the world through chocolate and "Infinite Dream Series" represents the fusion of nostalgic Americana and Compartes history established in LA since 1950. Jonathan is a native Angeleno and lives in LA with his 2 dogs, Samson and Rocco, has 1 store in Los Angeles and 7 stores in Tokyo Japan. His award winning chocolate confections are now available at retail outlets nationwide. Plans are in the works for a Compartes location in China as well as another store US store early next year and his most ambitious project to date, a Compartes cocoa farm, is also in the works where Jonathan can live out his dream of growing his own chocolate trees living in a beautiful exotic locale and living off the land, with Samson and Rocco of course.

Ian Gresik’s lifelong culinary journey began at an early age in his native Southern California, where he attended the prestigious California School of Culinary Arts. Since then, his culinary career has been taking him back and forth between pastry and savory roles in kitchens across the United States and abroad, providing him with over fifteen years of culinary experience. Ian began his career as Pastry Chef at the renowned Patina Restaurant in Los Angeles. He quickly worked his way up to become the Sous Chef at Patina and then took on an additional role as Food Consultant for the JBS Consulting Services Group. Particularly inspired by his last stage position in the Basque region of Spain, Ian sought to apply the skills he learned abroad and returned to Los Angeles. He became Chef de Cuisine at the fine dining Italian restaurant in Downtown Los Angeles, Drago Centro. With the success of Drago Centro, he continued to perfect his craft and expand his repertoire of skills. Ian partnered with Celestino Drago to develop a proprietary line of gelato. The unique and decadent creations are served in restaurants across Los Angeles. Always striving to source and learn the origins of the food he serves, Ian is a founding member of the Skuna Bay Salmon Family of Chefs. A chef with many hats, Ian’s commitment to perfection is something you can literally taste.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 24 4:30 PM - The Grahm Crew: Of Flying Cigares and Flying High Chocolatiers

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

73


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:33 PM Page 74

THIRD ANNUAL LOS ANGELES FOOD & WINE

DAVID HANDS

JASON HARLEY

As Chef de Cuisine of Bouchon Bistro in Beverly Hills, David Hands oversees all aspects of cuisine for the classic French bistro. A British expat or Brummie, as he is known to be called in his native West Midlands, David joined the Thomas Keller Restaurant Group at Per Se in 2007. Having come a long way from his first catering job at the Malt Shovel in Barston, it was only four years prior that his career began to accelerate at country house hotel, Gidleigh Park in Devon. Under the guidance of two-star Michelin chef Michael Caines, he quickly rose from Commis to Sous Chef. David was offered the position of Chef de Partie at Per Se in August of 2007, where he worked for two years. David opened Bouchon Bistro as Sous Chef in February 2009, securing the position of Executive Sous Chef just one year later and Chef de Cuisine in October 2012. Dedicated to preserving the integrity of traditional French cooking and Chef Thomas Keller’s attention to detail, David is honored by the challenge of guiding Bouchon Bistro through its continuing evolution.

Jason Harley is a private chef, successful restaurateur and entrepreneur. His winning personality has made him as much a celebrity as the A List clients he has served over a two decade career in Hollywood and Beverly Hills. In 2013, he is making his first foray into the trendy downtown Los Angeles culinary scene with Mabel’s Chicken and Waffles, the flagship for a franchaise of family-friendly affordable restaurants built on his take on classic comfort food. Harley holds degrees from the Culinary Arts Trade School, as well as the prestigious Culinary Institute of America in Hyde Park, NY. The Brooklyn native moved to Los Angeles to take a position as a personal chef for Bob Daly, Chairman of Warner Bros. The guests at the very first party he catered included Elizabeth Taylor, Michael Jackson, Barbara Streisand and Henry Winkler. Personally cooking for a number of high-profile celebrities including Cameron Diaz, Scarlett Johansson, Pamela Anderson, and many others. Harley served as head chef for the American Pavilion at the 50th anniversary of the Cannes Film Festival. In Los Angeles, he opened several restaurants that reflect the range of his culinary expertise including such now legendary venues as, BlackSteel, Parc, and PICI Enoteca. Among his numerous media appearances, he was featured on the Food Network’s hit series Extreme Chef, Personal Chefs of Beverly Hills and recently innovated “A Chef Talk” concept on Extra TV.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

74


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:34 PM Page 75

THIRD ANNUAL LOS ANGELES FOOD & WINE

GREG HOZINSKY

FLUFF ICE

Greg Hozinsky is the executive chef of The Strand House in Manhattan Beach—a dining destination reminiscent of an elegant yet welcoming beach house with stunning ocean views—where he uses seasonally-inspired and locally grown ingredients to compliment his fresh and rustic culinary approach Most recently, Hozinsky was awarded as Zagat’s “30 Under 30: LA’s Hottest-Up-and-Comers.” Hozinsky graduated from California Culinary Academy in San Francisco in 2003, and began working under Michael Mina at Aqua in San Francisco. He then returned to his native Southern California for externships at the House of Blues Foundation Room and Valentino’s in Santa Monica, and also was a private chef in Beverly Hills. He worked at Avenue in Manhattan Beach and was promoted to sous chef at the age of 21. From there, Hozinsky moved to chef de cuisine at Frascati in Palos Verdes, and then at 24, became executive chef at Shade Hotel in Manhattan Beach. Hozinsky then moved to The Strand House after three and a half years at Shade Hotel. Hozinsky credits the progress of his career to his early discovery of his cooking passion. While he was in high school, Hozinsky constantly experimented with creating culinary classics. One day, his mother returned home from work to find pounds of homemade pasta dangling from chandeliers and coat hangers all over the house. It was then that she encouraged her son to pursue his passion.

Fluff Ice® takes on the traditional Taiwanese shave ice dessert in a non-traditional way. By infusing flavors into large cylindrical ice blocks, each block of Fluff Ice is created through a proprietary process, which takes 8 hours to complete. When blocks of Fluff Ice are shaved, what results is the magical hybrid of delicate texture and decadent taste. It is light and airy, yet amazingly flavorful with every bite. Fluff Ice is the brainchild of four friends: Nicholas Huang, Matthew Hui, Annie Tran, and David Wang. Since opening their storefront in Monterey Park just a little over a year ago, the team has expanded their business to an additional storefront in Monrovia as well as a Gourmet Food Truck that roams the streets of Los Angeles. To date, Fluff Ice has been featured in numerous publications including Sunset Magazine, Eater, and Zagat. Fluff Ice was most recently featured on an episode of the Cooking Channel show, “Easy Chinese”with Chef Ching-He Huang.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

75


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:34 PM Page 76

THIRD ANNUAL LOS ANGELES FOOD & WINE

MOHAN ISMAIL

THOMAS KELLER

Drawing from his youth in Singapore and his experience cooking at some of the best Southeast Asian and most acclaimed restaurants in New York, Mohan Ismail serves as Executive Chef of RockSugar Pan Asian Kitchen in Century City, Los Angeles since its inception in 2008. Ismail graduated college with a liberal arts degree and moved to New York in the early 1990s to pursue a career in fashion design. Shortly thereafter, he began taking classes at New York’s French Culinary Institute where he quickly discovered his true passion for food. In his first professional job at the Metropolitan Museum, he progressed quickly from line cook to pastry chef to sous chef. During his five years at Danny Meyer’s Tabla on Madison Avenue, he worked with famed chef Floyd Cardoz and became chef de cuisine. This led to Ismail joining the opening kitchen team at Chef Jean-Georges Vongerichten’s ground-breaking Spice Market where he helped popularize the restaurant’s take on Southeast Asian street food, which the New York Times called “astonishingly good.” Additionally, Ismail was recognized for his Indian-influenced fusion cuisine at Kalustyan’s, the renowned spice store on Lexington Avenue. As Executive Chef of RockSugar, Ismail has cooked at the James Beard House in New York City and has been featured at the Aspen Food & Wine Classic, Food & Wine Magazine’s Taste of Beverly Hills, Los Angeles Food & Wine Festival and Los Angeles Times The TASTE. Ismail’s broadcast credits include Extra!, and Los Angeles stations KABC, KTTV, KNBC and KCAL.

Thomas Keller, one of the most inventive American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxed yet exciting. "Our food is serious," says Keller, 50, “but we also want people to have a good time with it." If the reputations of his restaurants are any indication, he has succeeded. A native of California, Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. Keller later moved westward to California to work as executive chef at Checkers Hotel in Los Angeles. In 1994, he opened The French Laundry in Yountville, which quickly became a destination restaurant. His bistro, Bouchon, opened in Yountville in 1998, with Bouchon Bakery following five years later. In February 2004, Keller brought his distinct style to New York City with Per Se. In 2001, Keller was named “America's Best Chef” by Time Magazine. He has collected many accolades, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. The Michelin Guide New York City gave per se its most prestigious recognition, a three star rating, in both 2006 and 2007. The French Laundry was additionally awarded three stars by the Michelin Guide San Francisco for 2007, making Thomas Keller the only American-born Chef to hold multiple three star ratings.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

76


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:34 PM Page 77

THIRD ANNUAL LOS ANGELES FOOD & WINE

TRACI DES JARDINS

YUJEAN KANG

A native of Northern California, Traci Des Jardins has four restaurants in San Francisco, including Jardinière, Mijita Cocina Mexicana (two locations) and Public House. Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook. In 2004 Des Jardins opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park. Adjacent to Mijita and located at AT&T Park, Traci’s Public House is a sports bar serving California influenced pub food. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career, including: James Beard Foundation’s “Rising Star Chef of the Year”, 1995 Food & Wine Magazine’s “Best New Chef”, 1995 San Francisco Magazine’s “Chef of the Year”, 1995 Jardinière won Esquire Magazine’s “Best New Restaurant”, 1999 James Beard foundation nomination for “Best New Restaurant”, 1999 James Beard Foundation Award for “Best Chef: Pacific”, 2007 Beat “Iron Chef” Mario Batali on the Food Network show Iron Chef America, 2007 Finalist on Bravo’s Top Chef Masters 3, 2011

An innovator of the modern Chinese dining scene for more than 25 years, Yujean Kang is regarded as one of L.A.’s most influential chefs. His award-winning eponymous restaurants received critical acclaim and many honors, including earning the chef an invitation to cook at the James Beard House. Kang brings his talents in creating a healthy balance of classic and contemporary Chinese dishes to West Hollywood’s Chi Lin, an Innovative Dining Group (IDG) restaurant. Kang’s cooking style has been described as having a lighter, more delicate quality than traditional Chinese cuisine, a philosophy he brings with him to his new role as executive chef. “Because I know Chinese cuisine so well, it’s always part of who I am, no matter how nouvelle the presentation or how much fusion is introduced,” he says. A native of Taiwan, Kang arrived in the San Francisco Bay Area with his family at age 12. Because his mother operated a neighborhood restaurant in Taipei, Kang began cooking at an early age. Anxious to learn more, he enrolled at San Francisco City College’s culinary arts and hospitality program, and in 1986, he opened his own restaurant before even completing his coursework. In 1991, he opened Yujean Kang’s Gourmet Chinese Cuisine in Pasadena to critical acclaim, including a “Best New Restaurant” nod from Esquire. After a remarkable 21-year run, the restaurant closed its doors in 2012. Chef Kang is now showcasing his talents at Chi-Lin.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

77


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:35 PM Page 78

THIRD ANNUAL LOS ANGELES FOOD & WINE

ANN KIRK

JOHN CARLOS KURAMOTO

Pastry Chef Ann Kirk comes to the Eat Heavy Restaurant Group after years spent in some of Los Angeles’ top kitchens. Kirk was inspired by her mother—a master baker—and attended school in Seattle before relocating to Southern California where she began her career working with famed chef Suzanne Goin in the kitchen at Lucques, as a pastry cook. After honing her skills at Lucques, Kirk went on to Gino Angelini’s La Terza, where she worked with visiting chef-inresidence Nancy Silverton. It was Kirk’s work with Silverton at La Terza that helped shape her skills not only with bread and pastries, but with Italian-influenced desserts as well. Upon departing La Terza, Kirk was named Pastry Supervisor at acclaimed Chef Chris Kidder’s Brentwood restaurant Literati 2, and afterwards Kirk helped open Fraiche in Culver City. It was Kirk’s talent and affable reputation that drew the attention of Eat Heavy restaurateurs Warner Ebbink and Brandon Boudet, who brought her on at Little Dom’s. Since joining the Eat Heavy team, Kirk has received raves for her inventive Americana takes on dessert at the 101 Coffee Shop, her spin on Italian street-food favorites such as Zeppole at Dominick’s in West Hollywood, her fresh seasonal offerings at Little Dom’s and Irish inspired favorites like Guinness Stout Cake and Coconut Cream Pie at Tom Bergin’s.

John-Carlos Kuramoto first had an opportunity in the kitchen with both of his grandmothers. Being bi-racial Kuramoto was able to grow up seeing organic fusion of cuisines, in this case Japanese and Mexican. Kuramoto began his culinary career at the Culinary Institute of America in Hyde Park, New York. After an apprenticeship at Blue Ginger in Wellesley, Massachusetts, the restaurant of family friend and noted PBS and Food Network cooking star Ming Tsai, the Southern Californian decided to make his way back West. A few established kitchens he had the opportunity to work in along the way include Michelin-starred Michael Mina at the Bellagio Hotel in Las Vegas, famed Los Angeles restaurants Providence, and then, fatefully, that of Mark Peel’s seminal restaurant, Campanile. After a rigorous audition at Michael’s that included creating a 12-course tasting menu for McCarty himself, then 23-year-old Kuramoto became part of the Michael’s team. Since arriving at Michael’s Santa Monica, Kuramoto has been grateful for the invaluable knowledge McCarty has shared. “This opportunity to learn from Michael, one of Southern California’s culinary legends, is a once-in-a-lifetime experience,” he says. “My goals are to create a fresh spin on the fresh, local, seasonal dishes that Michael’s is known for and, hopefully, follow in the creative culinary footsteps of the successful chefs who have been in this kitchen before me.”

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

78


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:35 PM Page 79

THIRD ANNUAL LOS ANGELES FOOD & WINE

GIADA DE LAURENTIIS

EDWARD LEE

Giada De Laurentiis has an impressive background of culinary training. A globally revered celebrity chef, Giada continues to prove her skill and accessibility, not only with her expanding presence beyond Food Network, but also with the success of her cookbooks, brand alliances, food products, and recurring role on the Today Show. Born in Rome, Giada grew up in a large Italian family. She eventually persued a culinary career and began her professional training at Le Cordon Bleu in Paris, specializing in both cuisine and pastry. She returned to Los Angeles, where her training included positions at the prestigious Ritz Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills. She later founded GDL Foods, a catering company in Los Angeles. Giada has earned an Emmy for Outstanding Lifestyle Host and has become one of Food Network’s most recognizable faces. Her shows have included Emmy award-winning Everyday Italian, and Giada’s Weekend Getaways. Giada can also be seen in Food Network specials Giada in Paradise: Capri and Santorini, and as a judge on Next Food Network Star. Giada is now in production on Giada at Home, where Giada plans and prepares meals and parties for family and friends. Giada has written five cookbooks, three of which are #1 New York Times best-sellers. Giada has dedicated her spare time to the Oxfam America and enlisted as one of several celebrity ambassadors in 2008. She currently resides in Los Angeles with her husband Todd and daughter.

Chef Edward Lee is a nationally recognized chef and owner of 610 Magnolia and MilkWood in Louisville, KY who has garnered praise from publications such as Bon Appétit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire and Gourmet Magazine. Lee’s unique culinary style draws inspiration from his Asian heritage, his New York training, and his embrace of the American South, coupled with the best ingredients from local farms and has twice earned him a finalist nomination for the James Beard Foundation Awards Best Chef: Southeast in 2011 and 2012. Additionally, he has defeated Iron Chef Jose Garces on Food Network’s “Iron Chef America,” and quickly became a favorite on Bravo’s “Top Chef: Texas.” His cookbook Smoke & Pickles (May 2013, Artisan Books) is a Food & Wine Editors’ Pick, one of Publishers Weekly’s Top 10 Cookbooks for Spring 2013, and has been named one of the best cookbooks of the summer by The Atlantic, Food Republic, The New York Times Book Review, Real Simple, USA Today, and The Washington Post. When he is not in his kitchen, Lee spends time on numerous collaborations, including his signature blend with Jefferson’s Reserve called Chef’s Collaboration Blend, a luxury small batch bourbon he developed with Master Blender Trey Zoeller. He also consults on product development for both Red Boat Fish Sauce and Bourbon Barrel Foods.

WEEKEND APPEARANCES 1.) Thursday, August 22 5:30 PM - Giada De Laurentiis & Friends Cooking Demonstration 5.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2.) Saturday, August 24 4:30 PM - Bacon & Bourbon

79


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:36 PM Page 80

THIRD ANNUAL LOS ANGELES FOOD & WINE

WONNY LEE

DAVID LEFEVRE

A native of Southern California, Chef Wonny Lee’s early exposure to food revolved around his parents’ Chinese restaurant. He started his culinary career as an apprentice at a sushi restaurant, which paved his path to Culinary Institute of America in Hyde Park. Inspired by a European culinary tour, he returned to California working at restaurants such as Marche Moderne, Hamamori, Patina Group and Bazaar by José Andrés. Lee brings a modern approach to Hamasaku’s distinctly Californian take on Japanese cuisine.

CHEF LEFEVRE, a native of Madison, WI, developed his passion for cooking as a child by helping his Mother in the kitchen. After working in various restaurants, LeFevre enrolled at the renowned Culinary Institute of America, and it was during this time that he interned at Chef Charlie Trotter’s celebrated restaurant in Chicago and made such an impression that he landed a job at Trotter’s Las Vegas, where he worked until it closed in 1995. LeFevre seized the opportunity to travel to France and hone his classical skills in some of the world’s most distinguished kitchens.In 2002, LeFevre decided to explore new and exotic cuisines, which launched him on a two year globetrotting experience. He consulted, made guest appearances and conducted promotional events in destinations as diverse as Singapore, Bangkok, Stockholm and Tokyo by teaming up with leading hoteliers and restaurateurs. In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant. Under LeFevre’s six year culinary leadership Water Grill earned a coveted Michelin star. Now at Manhattan Beach Post (M.B. Post), LeFevre returns to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes designed to be shared. A Manhattan Beach resident, LeFevre is thrilled to bring the neighborhood a Social House where guests come for dinner but stay for the spirited and engaging atmosphere.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

80


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:36 PM Page 81

THIRD ANNUAL LOS ANGELES FOOD & WINE

ANTONIA LOFASO

JEFF MAHIN

Television audiences first met celebrity chef Antonia Lofaso in 2008 on season four of Bravo’s hit show Top Chef. Two years later, Antonia returned to Bravo to compete on Top Chef AllStars, where she fought her way to the finals. With that same skill and determination, she’s now building a brilliant career that exceeds her own expectations; and she’s doing it all while balancing the pursuit of her professional dreams and the demands of single parenthood. Soon after graduating from the acclaimed French Culinary Institute, Antonia landed a coveted position in the kitchen of Wolfgang Puck’s famed Spago in Beverly Hills. Later, she was tapped by SBE Restaurant Group to serve as the executive chef for the launch of their Los Angeles supper club. In addition to her restaurant and television experience, Antonia has served as private chef throughout her career to many of Hollywood’s A-list elite. She currently serves as Executive Chef at Black Market Liquor Bar in Los Angeles. With thoughtful planning and strong ambition, Antonia continues to push the boundaries of her career in both culinary art and entertainment. Her first book, The Busy Mom’s Cookbook, will be published by Avery, an imprint of Penguin Group USA, in August 2012.

Chef Jeff Mahin, Stella Barra Pizzeria (Santa Monica) was recently added to the Zagat “30-under-30” as well as top 50 Eater Young Guns. Mahin, 28, recently became one of the youngest partners at Lettuce Entertain You Enterprises, a hospitality group based out of Chicago as a result of his dedication to revolutionizing the pizza scene in L.A. at his artisanal pizza concept, Stella Barra Pizzeria. Jeff considers himself a food scientist, experimenting with 30 different varieties of pizza dough’s before finalizing the restaurant’s signature crust. To keep his elevated pizza joint seasonal, Jeff takes his staff to the local Santa Monica farmers market at least twice a week to hand-pick seasonal ingredients and side dishes for the restaurant including organic house made sausage, Bloomsdale spinach and purple kale. He works exclusively with a private miller in San Joaquin Valley who uses red wheat and white wheat to make his flour. Aside from the locally sourced flour, the preparation is rather unique as he portions the dough individually into jars and let’s them ferment on the counter. Jeff estimates that in his restaurant of 13-tables, he dishes out about 400-500 pizzas per night which is equivalent to about 300lbs of dough. In February 2012, Mahin launched Do-Rite Donuts in Chicago, IL in partnership with Chef Francis Brennan which bakes 10 seasonal donuts hourly including a daily selection of gluten-free.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

81


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:37 PM Page 82

THIRD ANNUAL LOS ANGELES FOOD & WINE

ZIGGY MARLEY

BRIAN MALARKEY

A five-time Grammy Award-winning and Emmy-winning musician, actor, artist, activist and humanitarian, Ziggy Marley has established his presence on the public stage for over a quarter-century. Born October 17, 1968 in Trenchtown, Jamaica, Ziggy is the eldest son of Bob and Rita Marley and began his musical career playing with his father and his siblings Sharon, Cedella and Stephen in 1979. The siblings became known as Ziggy Marley and the Melody Makers, and released over 11 albums, three of which were Grammy winners. Ziggy’s solo career began in 2003, when he released Dragonfly and later released Love Is My Religion on his own record label, Tuff Gong Worldwide, and won his fourth career Grammy. In 2009, Ziggy’s third solo album, Family Time, won him his fifth career Grammy - his first in the Children’s category. Over the years, Ziggy has also appeared as himself or a prominent character in numerous TV programs and films as well. Always politically aware, Ziggy has been involved in several projects with the United Nations, and has formed his own charities Ghetto Youths and U.R.G.E (Unlimited Resources Giving Enlightenment). 2011 saw the release of Ziggy’s fourth solo album, Wild and Free, as well as the launch of a new comic book MarijuanaMan. Other creative endeavors include an organic food line – Ziggy Marley Organics featuring Ziggy Marley’s Coco’Mon™ coconut oils and Ziggy Marley’s Hemp Rules™ hempseeds, and a book based on his popular song “I Love You Too.”

Award-winning, passionate and maverick chef, Brian Malarkey is executive chef and partner of five wildly successful restaurants in San Diego. Searsucker, Burlap, Gingham, Gabardine Herringbone Restaurants have all opened to rave reviews in less than two years. Brian and his business partners have a national expansion planned for 15 more restaurants in the next five years – get ready Los Angeles, you are on that list! Prior to opening his first restaurant in 2010 Brian combined his passion for food and entertaining and was cast as a contestant on Bravo's Emmy-nominated series, "Top Chef 3 Miami" where he advanced to the finale, gaining national recognition for his talents, high-energy and captivating charm. Over the last few years Brian has hosted several TLC cooking specials, made guest appearances on a variety of television programs, has entertained morning audiences on the Today Show, at Food & Wine Festivals across the country and at the Superbowl, Kentucky Derby and Sundance Film Festival.

WEEKEND APPEARANCES 1.) Saturday, August 24 10:30 AM - Ziggy Marley & Ben Ford Cooking Demonstration 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

82


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:37 PM Page 83

THIRD ANNUAL LOS ANGELES FOOD & WINE

STEVE MCDONAGH

SVEN MEDE

Steve McDonagh and Dan Smith started The Hearty Boys out of an 8’x8’ apartment kitchen. Without the aid of formal culinary training they have become trend setting caterers, restaurateurs, cookbook authors, and nationally known television personalities. As the original winners of Search For The Next Food Network Star, Dan and Steve went on to become the first out gay couple to host a U.S. television series with Food Network’s Party Line With the Hearty Boys. Steve McDonagh is the ‘front of house’ face for The Hearty Boys. His hand is evident in their first cookbook; Talk with Your Mouth Full; a trove of behind the scenes entertaining knowledge. Their newest book is an everyman’s guide to the current cocktail movement titled The New Old Bar. As the Chicago Tribune noted “While Julia Child may have demystified the technique of traditional French cuisine, Steve McDonagh has made the creation of well-crafted vintage cocktails accessible for the novice home bartender.” Chef Dan Smith is known for creating new takes on comfort foods and honoring American classics with his fresh vision. The duo’s first restaurant, HB: a hearty boys spot, claimed the number one spot in Timeout Chicago’s Best Dish of the Year. Their follow-up restaurant, HEARTY, received 3 stars from the Chicago Tribune and has been much lauded for it’s “inspired and deft twists on iconic dishes”. They live in Chicago and Michigan with their 8 year old son, Nate.

Managing Chef Sven Mede oversees all food and beverage concepts within the By the Blue Sea™ restaurant group, a family of restaurants located at Pico Boulevard and Ocean Way, inside the iconic Casa del Mar and Shutters on the Beach hotels. Mede joined the team in 2012, bringing with him a seasoned résumé and an approach crafted from years of working with some of the most influential chefs in America and Europe, including Charlie Trotter, Bradley Ogden, and Michael Mina. A native of Germany, Mede began cooking at age 16 through an apprenticeship at a hotel outside of Dresden. After two years, he began cooking at another hotel, initially as commis, but ascending to the position of executive sous chef. His early experience earned the young chef a full scholarship at hotel and restaurant school in Bavaria, where he received a certified master chef degree before heading to England to further hone his skills at Michelin-starred restaurants. Mede relocated to Chicago in 2000 to work as sous chef to Charlie Trotter at his eponymous restaurant before heading west to Las Vegas. In 2003, Mede became executive sous chef at Bradley Ogden at Caesar’s Palace and took the position executive chef at Michael Mina’s Nobhill at the MGM Grand the following year, a position in which he earned the accolade of Star Chef’s “Rising Star of the Year.” Mede ran the kitchen there for five years before taking over as executive chef at Mina’s American Fish at the Aria resort.

WEEKEND APPEARANCES 1.) Sunday, August 25 10:30 AM - The Hearty Boys Cooking Demonstration

WEEKEND APPEARANCES 1.) Friday, August 23 12:00 PM - Lunch at One Pico

83


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:38 PM Page 84

THIRD ANNUAL LOS ANGELES FOOD & WINE

ORI MENASHE

GEORGE MENDES

Executive Chef Ori Menashe (former Chef of Angelini Osteria) and Pastry Chef Genevieve Gergis are the husband and wife team that is Bestia: A multi-regional Italian restaurant in the Arts District of downtown Los Angeles. Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie for Bestia; Bestia means Beast in Italian. Chef Ori is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza and baked in the Acunto (wood-burning) oven at ~900 degrees. Bestia makes many forms of fresh pastas, of which fusilli, agnolotti, and cassarece are only a few.

At ALDEA, chef George Mendes serves Mediterranean cuisine with influences of Portugal, the country of his heritage, as well as Spain and France. Food & Wine magazine named Mendes one of 2011’s “Best New Chefs” and ALDEA has been awarded a one-star rating from the Michelin Guide every year since 2010. The chef’s rustic, yet refined cuisine has also received glowing two-star reviews from both New York magazine and The New York Times, as well as three-star reviews from the Daily News and Bloomberg and an impressive four-star review from Time Out New York. In its debut year, ALDEA was named one of the ten best restaurants to open nationwide by Alan Richman of GQ magazine, and was ranked among the ten best new New York restaurants by Bloomberg restaurant critic Ryan Sutton. New York magazine ranked ALDEA second in a list of ten best new restaurants, with Mendes named as one of the year’s four best new chefs. In December 2011, ALDEA was among Adam Platt’s list of the 101 best New York City restaurants of the year for New York magazine. Mendes spent 17 years honing his culinary knowledge,under the guidance of some of the world’s greatest culinary masters. As a young graduate of the Culinary Institute of America, Mendes trained under his mentor, David Bouley at his namesake restaurant for three years. He has staged abroad under such legends as Alain Passard, Roger Vergé, Alain Ducasse and Basque chef Martin Berasategui.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone 2.) Friday, August 23, 2013 Lunch at L'Ermitage

84


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:38 PM Page 85

THIRD ANNUAL LOS ANGELES FOOD & WINE

REBECCA MERHEJ

LEVI MEZICK

At 24 years of age, Merhej is the youngest member of the culinary team to earn the position of Chef de Cuisine. She has been an integral part of the resort since opening and contributed greatly to the development of mar'sel. Prior to joining Terranea Resort as sous chef in 2009, Merhej earned her stripes at Chef Kerry Simon's celebrated restaurant, Simon LA. Since then she has spent the last three years honing her culinary skills and working alongside award-winning Terranea Resort Executive Sous Chef and mentor Michael Fiorelli. Merhej earned a degree in culinary arts from the Kitchen Academy in Los Angeles, which is now the Le Cordon Bleu. Inspired by her family, Merhej was cooking and preparing food at an early age and fondly recalls childhood memories helping her grandmother and father in the kitchen. The family's Lebanese heritage was evident in the cuisine at mealtime and signified home-cooked comfort. Her background and passion for exploring new cuisine continues to influence her creations in the kitchen. Now at the helm of mar'sel, Merhej's dynamic interpretation of a classic, California-inspired menu is enhanced through European and Mediterranean influences. She is committed to utilizing local, seasonal ingredients to develop farm-to-table menu offerings that change daily.

Originally from the Washington, DC area, Executive Chef Levi Mezick brings a wealth of culinary expertise to Restaurant 1833. Knowing early on that his passion lay in crafting food, Levi began his career as a prep cook at the Relais & Chateaux Clifton at the Country Inn in Charlottesville, VA at the age of 17. His impressive career path over the past 20 years includes positions as sous chef at Daniel and executive sous chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelinstarred European restaurants including Enoteca Pinchiorri in Florence, Italy. Levi teamed up with venerable Chef Michel Richard in 2008 at Michel at The Ritz-Carlton, Tysons Corner, Virginia, where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and a fine-tuned technique. In 2011, Levi was tapped by the founders of Pebble Beach Food & Wine to become the executive chef at their new dining concept, Restaurant 1833, located in an historic adobe in Monterey. At Restaurant 1833, Levi’s approachable and informed style is reflected in the menu, showcasing the authentic flavors of Central California. Early acclaim for Restaurant 1833 includes a 3-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for Best New Restaurant from the James Beard Foundation.

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

85


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:39 PM Page 86

THIRD ANNUAL LOS ANGELES FOOD & WINE

JORGE MIJANGOS

MARY SUE MILLIKEN

With nearly nine years of working for Chef Nobu Matsuhisa in various locations such as Miami, Mexico City, Los Angeles and the Bahamas, Jorge Mijangos has had the opportunity to acquire a strict discipline in terms of the handling and selection of ingredients. Native of Mérida, Yucatán Jorge Mijangos migrated to United States more than ten years ago with the goal of making his mark in the culinary world. Armed with a love of fine cuisine that he inherited from his grandmother Chef Mijangos pursued and accomplished his goal of graduating from The Culinary School of Los Angeles, which set the wheels in motion that earned him his current position as the executive chef of Nobu Los Angeles. Chef Mijangos recognizes that among his many lessons he has learned from working with Chef Matsuhisa, is the amazingly high standards of perfection of Japanese cuisine as well as an immense respect for the invaluable work performed by Master Sushi Chefs. Their degree of involvement and skill from sea to dish is astounding and rarely acknowledged. As the executive chef of Nobu Mexico City he assembled an excellent team of chefs and purveyors who were able to carve out reliable distribution channels that ensured the freshest and finest quality fish and ingredients for Nobu Nobu Mexico City.

Mary Sue Milliken is co-chef/owner of the popular, criticallyacclaimed Border Grill restaurants in Santa Monica, Downtown Los Angeles, and Las Vegas, serving upscale, modern Mexican food in a hip, urban cantina setting. She is also co-chef/owner of the gourmet taco truck phenomenon, the Border Grill Truck. A pioneer of world cuisine since the creation of City Café and City Restaurant in Los Angeles in the 1980s, Milliken is a preeminent ambassador of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades. Always a trailblazer, Milliken was the first female chef to work at Chicago's prestigious Le Perroquet in the late 1970s, going on to train at a Michelin two-star, female chef-owned restaurant in Paris, and later joining a handful of progressive women chefs to found Women Chefs & Restaurateurs. A business partner with Chef Susan Feniger for over 25 years, Mary Sue is co-author of five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine. Mary Sue co-starred with Susan in 400 episodes of Food Network’s Too Hot Tamales and Tamales World Tour, and has appeared as a guest on everything from Iron Chef America and Oprah to Good Day L.A., the Today Show and most recently competed on season three of Bravo's Top Chef Masters, winning $40,000 for Share Our Strength, a non-profit organization dedicated to ending childhood hunger by 2015.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

86


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:39 PM Page 87

THIRD ANNUAL LOS ANGELES FOOD & WINE

MICHAEL MINA

MASAHARU MORIMOTO

Michael Mina’s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant at 252 California Street in San Francisco, Michael is once again in the kitchen at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. During its first year, MICHAEL MINA was awarded one Michelin star, earned three and a half stars from the San Francisco Chronicle, and “Restaurant of the Year” in Esquire’s annual 2011 “Best Restaurants” issue. Recipient of The James Beard Foundation Who’s Who of Food & Beverage in America and named Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, Michael continues to dazzle the culinary world. Michael’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 18 concept restaurants and a lounge concept including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STONEHILL TAVERN, WIT & WISDOM, PABU, STRIPSTEAK, and AMERICAN FISH.

Chef Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Morimoto is executive chef at Morimoto Philadelphia, Morimoto New York, and Wasabi by Morimoto. In July 2010, chef Morimoto opened his first West Coast restaurant, Morimoto Napa, in downtown Napa’s new Riverfront development, followed by the fall 2010 debut of Morimoto Waikiki . Before earning chef stardom, Morimoto was to be drafted as a baseball catcher in Japan’s major leagues when a shoulder injury ended his career. Soon thereafter, he began studying sushi and kaiseki, honing his craft for seven years. At age 24, he opened his own restaurant nearby, and after a successful fiveyear tenure, the young chef sold it and traveled to the U.S. to further expand his repertoire. In 1993, Morimoto was tapped to head the sushi bar andJapanese kitchen at the Sony Club before being recruited by Chef Nobu Matsuhisa to openNobu restaurant as executive chef in 1994. Morimotoopened his eponymous Morimoto restaurant in Philadelphia in 2001, and in 2004, Wasabi by Morimoto opened at theTaj Mahal Hotel in Mumbai. In 2005, MorimotoXEX opened in Tokyo’sRoppongi district and, in 2007.In January 2006, Morimoto brought his eponymous restaurant to New York City. 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published.

WEEKEND APPEARANCES 1.) Friday, August 23 5:30 PM - Morimoto Cooking Demonstration 2.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Friday, August 23 12:00 PM - Lunch at Scarpetta 2.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

87


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:39 PM Page 88

THIRD ANNUAL LOS ANGELES FOOD & WINE

DAN MURRAY

DAVID MYERS

For more than ten years, Chef Dan Murray has worked in, studied, and taught in the restaurant business. Although his focus has been avant garde and classical French cuisine, Dan has also worked in every aspect of the culinary world -- from high-end catering to soup kitchens. He has also completed intensive internships in Belgium and trained students at private colleges and for state culinary competitions. Chef Dan loves to integrate new techniques and products into his thorough knowledge of classical cuisine. A forager and gardener himself, he holds to his beliefs in using local, sustainable products and total utilization practices to deliver an inspired and seasonally-driven California cuisine. Prior to starting his career in the hospitality industry, Sergeant Dan Murray trained as an infantryman in the 101st Airborne.

David Myers is a renowned Los Angeles-based chef who captivated the attention of the culinary world in 2002 with Sona, which has held a Michelin star since the start of the Los Angeles Guide. Following Sona, Myers created one of Los Angeles’ first modern French brasseries in Comme Ça Restaurant, featuring a beverage program that pioneered market-driven cocktails, followed by an Italian neighborhood-inspired Pizzeria Ortica in Orange County. Myers founded David Myers Group, which owns and operates the restaurants in addition to two concepts that debuted in fall 2010 in the Ginza district of Tokyo: a high-end patisserie called Sola and David Myers Café, showcasing California-inspired cuisine with Japanese ingredients. In late 2010, Myers made his first foray into Las Vegas with Comme Ça at The Cosmopolitan of Las Vegas. After the success of Sola in Mitsukoshi Ginza, Myers opened an additional Sola location in Isetan Shinjuku, Tokyo in March of 2011. Myers’ culinary capabilities have been widely recognized, including notable accolades such as Food & Wine’s “Best New Chefs” and Angeleno’s “Man of Style.” Additionally, Myers was nominated for “Rising Star Chef of the Year” from the James Beard Foundation in 2004 as well as “Best Chef Pacific in 2008.” Myers has appeared on The Today Show, The Early Show, MSNBC’s Your Business, Iron Chef America and Top Chef.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

88


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:40 PM Page 89

THIRD ANNUAL LOS ANGELES FOOD & WINE

BRYANT NG

CHRIS OH

Named in 2012 as one of Food & Wine Magazine's Top 10 Best New Chefs, and as LA Magazine’s Chef of the Year, Chef Bryant Ng has worked alongside some of the nation’s most influential chefs, including Roland Passot in San Francisco (La Folie Restaurant), Daniel Boulud in New York (Restaurant Daniel), Mark Peel in Los Angeles (Campanile Restaurant), and Nancy Silverton and Mario Batali in Los Angeles, where he helped open and served as the Chef de Cuisine of Pizzeria Mozza. In 2011, Bryant opened his first restaurant, The Spice Table, in downtown Los Angeles. Located in the heart of the Little Tokyo neighborhood, The Spice Table celebrates the culinary heritage of Bryant (Singapore) and his wife Kim (Vietnam). The Spice Table, dimly lit by candlelight and decorated with Saigon birdcages, focuses on dishes inspired by the traditional cuisines of Singapore and Vietnam, with many grilled on an open, woodburning hearth that symbolizes the coming together of Bryant and Kim’s families, friends, and community to a warm and inviting space to dine. Bryant’s passion for cooking and attraction to the culinary industry hearkens back to childhood experiences growing up in a Chinese-American restaurant owned by his parents in Los Angeles. His love for feeding family, friends, and guests, is rooted in his heritage, where food is viewed not only as sustenance, but as what brings people together. This passion is well reflected in The Spice Table.

Seoul Sausage Company began as a passion project for brothers, Yong and Ted Kim, and Chef Chris Oh, who had some fun ideas for a “new” way to eat Korean BBQ. In less than 2 years, those ideas, or in hindsight, innovations, have translated into a multi-faceted culinary enterprise. Thanks to the support of their family and friends, Seoul Sausage Co. has seen exponential growth and an absolute explosion in popularity. In October 2012, Seoul Sausage Co. opened its first retail deli-restaurant in the heart of ‘Little Osaka’, on Sawtelle Avenue and Mississippi Boulevard in West Los Angeles. Most recently, the boys of Seoul Sausage out-cooked, outwitted, and out-earned the competition to be crowned champions of Season 3 of The Great Food Truck Race, Food Network’s second highest rated show (2+ million viewers per episode). From the longest lines at street fairs, to appearance requests at the hottest events in town, to catering requests for private events across the country, Seoul Sausage Co.’s signature Korean BBQ-infused street food and charismatic personalities have captured the hearts and stomachs of foodies across the nation. Their mission, humbly put…To take over the world, one sausage at-a-time.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

89


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:40 PM Page 90

THIRD ANNUAL LOS ANGELES FOOD & WINE

MIRKO PADERNO

CHRISTIAN PAGE

Mirko Paderno is a born and bred Italian chef. Raised in Milan, his love of cooking was originally inspired by his parents and grandmother, who taught him how to prepare traditional dishes from both the Northern and Southern parts of Italy like polenta, puff pastry pizza, pesto, meatballs and more. After graduating from the Cesare Ritz School in Merano, Paderno worked at the Four Seasons Hotel in Milan under Chef Sergio Mei. Utilizing fresh ingredients and simple accents in his dishes, Paderno developed a style that focused on the flavor of the food above all else. Even after moving to Los Angeles in 1999, Chef Paderno stayed true to his Italian heritage, working at Italian restaurants Primi, Valentino and Celestino Drago, Dolce and All’Angelo. After opening the acclaimed Cecconi’s in West Hollywood, Paderno was appointed Executive Chef at Oliverio and tasked with developing the concept and menu for the upscale Italian restaurant located inside the Avalon Hotel. At Oliverio, Paderno showcases what he calls "modern Italian food with regional touches" and fuses Italian flavors with local ingredients. Paderno currently resides in his home in Los Angeles with his wife and daughter. Always staying true to his upbringing, he speaks fluent Italian inside of his home. In his spare time, Paderno plays soccer and watches his hometown team AC Milan and hosts a once-a-month dinner for industry insiders.

Under the tutelage of Chef/Partner Nancy Silverton and the late Amy Pressman, Chef Christian Page serves innovative Americana cuisine at Short Order—the new eatery at the Original Farmers’ Market on 3rd and Fairfax. Page, a Connecticut native whose background showcases his commitment to the farm-to-table approach, takes full advantage of the California bounty and embraces a “sloppy good” food philosophy, interpreting classic American fare with quality artisanal and locally sourced ingredients. He explored the coasts and valleys of the Golden State, and became acclimated with the slow food communities and artisanal purveyors. Page soon met the late Chef Amy Pressman and they bonded immediately over their shared culinary philosophy. She andher partner Chef Nancy Silverton enlisted him to assume the Executive Chef position at Short Order, where he continues to materialize their vision. Christian’s food philosophy: “The care one puts into cultivating ingredients is as important as the care that one puts into preparing them. The knowledge required to thoughtfully prepare ingredients is as important as the knowledge required to holistically appreciate them.”

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

90


Epicure_pages_45-91_USE_Layout 1 8/2/13 3:41 PM Page 91

THIRD ANNUAL LOS ANGELES FOOD & WINE

CHARLES PHAN

ZACH POLLACK

Known as the inventor of modern Vietnamese cuisine in America, Charles Phan is executive chef and owner of the Slanted Door family of restaurants. He and his family relocated from Da Lat, Vietnam just before the fall of Saigon, and spent two years in Guam before settling in San Francisco’s Chinatown in 1977. Phan opened his first restaurant, The Slanted Door, in San Francisco’s Mission District in 1995 before relocating to its current location in the historic Ferry Building in 2004. The architect of that project (and each since), Olle Lundberg, describes Charles as “the most optimistic guy you’ll ever meet.” In 2004, Phan won the James Beard Foundation award for “Best Chef California.” The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and three children.

Zach Pollack and Steve Samson have crafted a menu highlighting the nuances of Sotto’s regional focus, with the Neapolitan pizza at its heart. The chefs’ passion for Italian food is evident through the house-made pastas, extensive wine selection showcasing renowned and lesser-known appellations from Southern Italy and natural biodynamic wines from California, and artisanal cocktail program. Both native Angelenos, Pollack and Samson initially pursued other careers. The former endeavored to become a doctor and the latter studied architecture. Immersive experiences plotted their paths to the kitchen. Pollack was introduced to the Italian table while studying Renaissance architecture in Florence during a semester abroad. Samson, on the other hand, grew up spending summers in Italy with his mother’s Bolognese family, cooking alongside his grandmother and mother. Both chefs credit their time in Italy for ingraining a passion for the craft, especially as an expressive outlet. Together, their accolades for Sotto include Best New Restaurant and Chefs of the Year by Los Angeles Magazine in 2011; Best Pizza (2012) and Best Meatball (2011) in Los Angeles by LA Weekly; recognition as one of Esquire’s Best New Restaurants in America in 2011; Angeleno’s Best New Dish (Porcetto), also in 2011; and Star Chef’s Southern California Rising Stars Chef Award. In 2012, Pollack was selected as one of Forbes’ 30 Under 30 in the Food & Wine category.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

91


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:42 PM Page 92

THIRD ANNUAL LOS ANGELES FOOD & WINE

RICHARD REDDINGTON

AKASHA RICHMOND

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at REDD he offers a contemporary interpretation of Wine Country cuisine. He began his career working for Roland Passot at San Francisco’s La Folie in 1990 later moving to Postrio and then heading to David Burke’s Park Avenue Café. A stint at Rubicon in San Francisco was followed by a French Sojurn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel. Returning to California he was opening Sous Chef at Spago Beverly Hills before joining Chapeau in San Francisco where he was named “Rising Star” by The San Francisco Chronicle. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000 he moved to the Napa Valley as Executive Chef at Auberge du Soleil. He was voted “Best Rising Star Chef” by San Francisco Magazine in 2003. After leaving Auberge in 2004 he took the reins at Masa’s in San Francisco before opening his own restaurant. Opened in November of 2005 REDD offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row”. In January of 2012 Chef Reddington opened his second restaurant, Redd Wood in the North Block Hotel also located on Washington Street. An upscale Pizza Restaurant it has become a favorite of locals and tourists alike.

Akasha is a self-trained chef and artisan-style baker who has been catering events in Los Angeles and other parts of the country for over twenty years. She began her professional career at the Golden Temple, a now defunct but once popular vegetarian restaurant in Los Angeles. It was in this kitchen that Akasha discovered her passion for making delicious dishes with good-for-you ingredients. After the Golden Temple she became Michael Jackson’s personal and concert tour chef. AKASHA is her first restaurant venture, the result of a vision she has had for many years. Her cookbook HOLLYWOOD DISH includes tales of Hollywood’s 100-year passion for organic foods and healthy lifestyles and stories of her favorite cooking experiences: making holiday dinners for Billy Bob Thornton, catering parties for Pierce Brosnan, producing events at the Sundance Film Festival, and working as a private chef for Barbra Streisand. She lends her time and expertise to groups such as Share Our Strength, Concern Foundation, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, and nationwide news programs

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

92


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:43 PM Page 93

THIRD ANNUAL LOS ANGELES FOOD & WINE

NICK ROBERTS

TAL RONNEN

Nick Roberts is an accomplished hospitality professional with successful ventures such as Amuse Café, Beechwood in Venice, and most recently The Tripel in Playa Del Rey. Roberts, along with wife Brooke Williamson, has once again set the gold standard for casual, simple and exceptional New American gastropub fare with Hudson House and The Tripel. Growing up in Durney Vineyards, a family-owned vineyard and wine operation in Carmel, Roberts’ found the world of culinary arts fascinating. As a child, while his brothers played sports outside, Roberts would often find himself helping his mother in the kitchen. At fifteen, Roberts started his restaurant career as a busboy. From that point on, he knew that the hospitality industry was his calling in life. This strong passion for food led him to the California Culinary Academy in San Francisco. After earning his A.A degree, Roberts headed back to his hometown to become chef at the prestigious Highlands Inn Restaurant. Roberts later moved to Southern California and worked at Hotel Bel-Air before joining the team at Zax in Brentwood where he met his future wife, Williamson. He then traveled to New York City to work at Café Bouley before returning to the West Coast to open his own restaurant business. Roberts and his wife opened Hudson House, a cool gastropub with a laid back vibe in the South Bay in March of 2009 and more recently The Tripel in Playa Del Rey in March of 2011.

Tal Ronnen, founder and chef of Crossroads and author of the New York Times Bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate dinner. A graduate of the Natural Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide, is currently the consulting chef of LYFE Kitchen in Palo Alto, California, and a collaborating chef at The Wynn and Encore hotels in Las Vegas.

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

93


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:44 PM Page 94

THIRD ANNUAL LOS ANGELES FOOD & WINE

KAMAL ROSE

HOURIE SAHAKIAN

Kamal Rose’s rise to executive chef of Tribeca Grill is an inspiring story of talent, persistence and hard work. As a child on St. Vincent and The Grenadines, he was encouraged to cook by his grandmother. Kamal moved to New York when he was 15 years old, and in his senior year of high school he got the opportunity to do an internship at Tribeca Grill. Working his way through every station in the kitchen from garde manger and tournant to head of Banquets and then to sous chef, Kama perfected his craft with focus and determination. In 2009, he won a $20,000 scholarship in a national cooking competition and also earned a diploma in Culinary Arts from the Institute of Culinary Education. Kamal’s work ethic, passion and leadership earned him a promotion to executive chef in the summer of 2012. At Tribeca Grill he oversees a close-knit team and shares the vision of his mentors, former head chef Stephen Lewandowski and restaurateur Drew Nieporent. His signature dishes reflect his Caribbean heritage, his travels and his desire to showcase local products. Kamal has cooked at many noteworthy events including the James Beard Foundation, Kristen Ann Carr Fund, City Harvest and Share Our Strength

Recently honored with ZAGAT’s “30 Under 30” award, Pastry Chef Hourie Sahakian is distinguished as one of L.A.’s most promising culinary leaders. Her interest in food started by flipping Porterhouse steaks with her dad at the age of three, crafting delicate Armenian cookies with her grandmother at the age of five, and preparing elaborate dinners with her mother at ten years old. This passion extended into her adult years, where she found herself experimenting with every type of cookie, cake, and custard she could think of. Experimentation quickly developed into a love for creating food that is vibrant in flavor, traditional in style, and continuously innovative. Every item that comes out of the kitchen of Short Cake reflects Sahakian’s style, influenced by the deeply-?rooted love and care for food she shared with her family, the technical prowess of her mentor Nancy Silverton, and in honor of her greatest inspiration, the late Amy Pressman. Today, through Pressman’s spirit and Silverton’s leadership, Sahakian creates a delicious variety of sweet and savory pastries, cakes, and breakfast and lunch items that celebrate the time-?honored traditions of food and friendship.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

94


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:44 PM Page 95

THIRD ANNUAL LOS ANGELES FOOD & WINE

STEVE SAMSON

YULANDA SANTOS

Steve Samson and Zach Pollack have crafted a menu highlighting the nuances of Sotto’s regional focus, with the Neapolitan pizza at its heart. The chefs’ passion for Italian food is evident through the house-made pastas, extensive wine selection showcasing renowned and lesser-known appellations from Southern Italy and natural biodynamic wines from California, and artisanal cocktail program. Both native Angelenos, Samson and Pollack initially pursued other careers. The former endeavored to become a doctor and the latter studied architecture. Immersive experiences plotted their paths to the kitchen. Samson grew up spending summers in Italy with his mother’s Bolognese family, cooking alongside his grandmother and mother. Pollack, on the other hand, was introduced to the Italian table while studying Renaissance architecture in Florence during a semester abroad. Both chefs credit their time in Italy for ingraining a passion for the craft, especially as an expressive outlet. Together, their accolades for Sotto include Best New Restaurant and Chefs of the Year by Los Angeles Magazine in 2011; Best Pizza (2012) and Best Meatball (2011) in Los Angeles by LA Weekly; recognition as one of Esquire’s Best New Restaurants in America in 2011; Angeleno’s Best New Dish (Porcetto), also in 2011; and Star Chef’s Southern California Rising Stars Chef Award. In 2012, Pollack was selected as one of Forbes’ 30 Under 30 in the Food & Wine category.

After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back. Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in Las Vegas, George’s at the Cove in La Jolla, California and Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California. Yulanda is currently the Pastry Chef at Post Ranch Inn in Big Sur, California. Her desserts are inspired by her surroundings and fresh produce from local farmers. Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

95


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:46 PM Page 96

THIRD ANNUAL LOS ANGELES FOOD & WINE

NICKAYERS SHIPP MARK

JOHN SEDLAR MARK AYERS

To make it as a chef in the City of Angels, a city known for its rich and diverse cuisine is not an easy task. However, 34-yearold Nicholas Shipp is quietly earning his keep among the ranks. Using a wealth of culinary experience, Shipp has brought an enticing, well-blended mix of flavors, aromas and taste to the Santa Monica restaurant, “Upper West.” Hailing from Forth Worth, Texas, the “Funkytown” native began his cooking career at the early age of 15. Nicholas worked part-time for several high-end restaurants in the greater Fort Worth/Dallas metropolis, all while playing drums in a local rock band. Finally he found his calling and started his formal education at the Culinary Institute of Dallas. Shipp eventually ventured west to broaden his cooking endeavors where he soon became immersed in Los Angeles’s famed Wolfgang Puck franchise. Currently he has brought his emerging outstanding reputation to the kitchen of the “Upper West.” Nicholas Shipp’s passion for food has granted him the ability to assemble an expert staff that shares his vision and taste. That same passion has allowed him to create an alwayschanging superb menu that will exceed every customer’s expectation. As a result, Shipp’s culinary peers have chosen him to be in the inaugural edition of the Best Chefs of America 2013. Nicholas Shipp’s biggest supporters can be found on the home front as well in the form of his wife Ivette and children Giselle and Ethan.

Growing up in Santa Fe, New Mexico, John Rivera Sedlar had his first taste of Latin cooking in the kitchens of his mother, aunts, and beloved Grandma Eloisa. Honest, down-to-earth experiences fueled Sedlar's drive to become a chef. He worked his way through popular restaurants in Santa Fe before moving to Southern California, where he won a local following in the South Bay region in his early 20s. Sedlar first gained national attention from food lovers and journalists alike in the early 1980s when he combined his classical training with memories of his New Mexico childhood to create what he called Modern Southwest Cuisine, a description that also became the title of Sedlar's first book. He continued to create beautiful, delicious, innovative food at his next restaurants, first Bikini and then Abiquiu, both in Santa Monica. While sharing his passion for Latin food traditions with business friends Bill Chait and Eddie Sotto, Sedlar began to imagine a restaurant that would celebrate Latin food in all its diverse variety. "Bill and Eddie immediately got it," Sedlar says, "and together we very quickly evolved a vision for a fun, approachable, casual restaurant where guests could explore the world of Latin food and drink." In 2011, Sedlar was named “Chef of the Year” by Esquire and Rivera Restaurant received the title of “Best New Restaurants 2011”. In 2012 and 2013 Chef Sedlar was nominated for Best Chef Pacific by the James Beard Foundation.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

96


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:48 PM Page 97

THIRD ANNUAL LOS ANGELES FOOD & WINE

JUSTINAYERS SMILLIE MARK

DAN AYERS SMITH MARK

Justin Smillie is the Executive Chef of Il Buco Alimentari & Vineria, a restaurant-meets-market in NoHo, NYC. The menu at il Buco Alimentari & Vineria features Justin’s seasonal, rustic and flavorful Italian food. Under Justin’s leadership, the restaurant has received rave reviews from critics and fans alike, including three stars from The New York Times and four stars from Time Out New York. In 2013, Justin was named one of Star Chef’s “Rising Stars.” Born in California and raised in New Jersey, he began his career in the restaurant industry at age 17. In 2000, Justin moved to New York City and worked in several top restaurants, including Jean Georges’ Mercer Kitchen and Danny Meyer’s Gramercy Tavern. Four years later, he joined famed chef Jonathan Waxman, who would become his mentor, at two Greenwich Village restaurants – first in the kitchen at Washington Park and later as Chef de Cuisine at Barbuto. Justin’s six years under Waxman informed many of the techniques he still uses today, including open-fire and farm-totable cooking. In 2010, Justin was given the opportunity to be part of the opening team at André Balazs’ famed hotel The Standard, where he worked as a sous chef under Daniel Silverman. For the next two years, Justin spent winters at The Standard and summers as the Executive Chef of André Balazs’ Sunset Beach on Shelter Island, until he joined the opening team of Il Buco Alimentari & Vineria.

Dan Smith and Steve McDonagh started The Hearty Boys out of an 8’x8’ apartment kitchen. Without the aid of formal culinary training they have become trend setting caterers, restaurateurs, cookbook authors, and nationally known television personalities. As the original winners of Search For The Next Food Network Star, Dan and Steve went on to become the first out gay couple to host a U.S. television series with Food Network’s Party Line With the Hearty Boys. Chef Dan Smith is known for creating new takes on comfort foods and honoring American classics with his fresh vision. The duo’s first restaurant, HB: a hearty boys spot, claimed the number one spot in Timeout Chicago’s Best Dish of the Year. Their follow-up restaurant, HEARTY, received 3 stars from the Chicago Tribune and has been much lauded for it’s “inspired and deft twists on iconic dishes”. Steve McDonagh is the ‘front of house’ face for The Hearty Boys. His hand is evident in their first cookbook; Talk with Your Mouth Full; a trove of behind the scenes entertaining knowledge. Their newest book is an everyman’s guide to the current cocktail movement titled The New Old Bar. As the Chicago Tribune noted “While Julia Child may have demystified the technique of traditional French cuisine, Steve McDonagh has made the creation of well-crafted vintage cocktails accessible for the novice home bartender.” They live in Chicago and Michigan with their 8 year old son, Nate.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Sunday, August 25 10:30 AM - The Hearty Boys Cooking Demonstration

97


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:48 PM Page 98

THIRD ANNUAL LOS ANGELES FOOD & WINE

GREGORIO STEPHENSON

CURTIS STONE

At 19, Gregorio Stephenson left his native state of California for Italy, where he spent six glorious years in various kitchens. He concluded his stay in Europe with the restaurant he was working for being awarded a Michelin Star. He returned to California and worked for prestigious restaurants such as the Famiglia Toscana Restaurant Group, Terrazza Toscana and Hollywood Canteen. Gregorio then went to Chicago’s Coco Pazzo, where he spent 4 years and under his direction, was named Best Restaurant and earned 3 ½ stars from the Chicago Sun Times. Gregorio is currently the Executive Chef for NOBU MALIBU since its opening in 1999. His extensive background in Italian cuisine in conjunction with Nobu’s “New Style” Japanese allows him to create dishes that keep Nobu Malibu buzzing year round. Malibu moved to its current ocean front location last year and has become the talked about restaurant on the West Coast.

Curtis Stone is an internationally known chef, TV host, entrepreneur, and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is the host of Bravo’s popular culinary competition Top Chef Masters, which returns for a fifth season in July 2013. He is also a familiar face on dozens of shows including The Today Show, The Chew, Ellen, Conan, The Talk, The Biggest Loser and Celebrity Apprentice. Born in Melbourne, Australia, Curtis’ passion for food was inspired as a boy by his grandmother’s famous fudge. After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius Marco Pierre White at Café Royal, Mirabelle and the highly revered Quo Vadis. A regular headliner at global food shows, Curtis was the first chef to debut an eponymous product line at prestigious US retailer Williams-Sonoma. Curtis Stone’s Kitchen Solutions launched in March 2012 on HSN. Curtis published his fifth cookbook, What’s for Dinner?: Recipes for a Busy Life (Ballantine) in April 2013. Whether you’re working late, having friends over for a bite or saving pennies for the weekend, the cookbook has scores of tips to make cooking fast, easy and fuss-free.

WEEKEND APPEARANCES 1.) Saturday, August 24 5:30 PM - Curtis Stone Cooking Demonstration 2.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

98


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:49 PM Page 99

THIRD ANNUAL LOS ANGELES FOOD & WINE

MARIAH SWAN

JAMES TA

Pastry Chef Mariah Swan discovered her passion for baking in college at UC Berkeley. Instead of pouring over novels and working on her senior thesis, Swan watched Baking with Julia and Dessert Circus on the local PBS station. After graduating cum laude from Berkeley, Swan enrolled in the culinary program at the California School of Culinary Arts in Pasadena. When she joined the team at Grace Restaurant, Swan became enamored with doughnuts. Over the years, she has developed her own style of the fried treat, moving beyond the over-sized doughnuts typically seen in shops throughout the city with unique flavors and combinations. Her Wednesday night Doughnut Shoppe and National Doughnut Day menus at BLD, and the late Grace, planted the seed for the forthcoming icdc – an appropriately named concept for its menu involving innovative ice creams, doughnuts and coffee, which is slated to open later this year. Prepared with skill and passion, Swan’s doughnuts, ice creams and milkshakes bring back memories of classic and childhood treats, with a surprising element of the modern and always with an emphasis on seasonality and purity of flavor.

Being a fourth generation chef in my family, I was always surrounded by seasonal fresh food while growing up. My foundation for being a chef began with my father, who taught me to always seek quality ingredients, to be consistent throughout service, and to maintain a clean environment. Those attributes are the core of everything he does. But the one pinnacle value he taught me was integrity: integrity within myself and with each ingredient I cook with. My culinary background continued with schooling at the Culinary Institute of America (CIA) in Hyde Park, NY and from great chefs in Manhattan and Boston. I eventually moved to California to begin my career and I now employ those first lessons my father taught to me. Fickle is the culmination of a promise made to myself when I was a wide-eyed student at the CIA. It has been my long-time goal to open a small restaurant that would give my staff and me the freedom to cook from the heart. Each dish served at Fickle has the promise of the freshest ingredients made with the utmost technique and care. It is our sincere hope that you enjoy each bite you take.

WEEKEND APPEARANCES 1.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

99


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:49 PM Page 100

THIRD ANNUAL LOS ANGELES FOOD & WINE

SHIGEFUMI TACHIBE

YOYA TAKAHASHI

Shigefumi Tachibe began his formal culinary training at the age of 15 in Nagasaki, Japan, where he was schooled in formal French technique. Italian cuisine would next capture his imagination, and, at the age of 21, he moved to Italy to expand upon his growing interest in European cooking and cuisine where he worked as a chef in Milan. When he returned to Japan, Tachibe brought the skills he learned abroad to the role of executive chef of La Maré de Chaya in Hayama, owned by the legendary Tsunoda family, who were known for their 390-year history of operating tea houses and restaurants throughout Japan. There, he applied his technique to Japanese cuisine to create the kind of fusion cuisine that would eventually change the culinary landscape in America. In 1981, Yuji Tsunoda expanded the Chaya brand to the United States, opening La Petite Chaya in Los Angeles. Tachibe was the chef he appointed to run the kitchen at the innovative Franco-Japonaise eatery. After the success of La Petite Chaya, the restaurant group expanded in California, opening Chaya Brasserie in Beverly Hills (1984), followed by critically acclaimed Chaya restaurants in Venice (1990), San Francisco (2000), and Downtown L.A. (2009). Tachibe has overseen the delicious flavors and creations of each restaurant as the Executive Corporate chef of the CHAYA restaurant group.

Born and raised in Kyoto, Japan, Hamasaku's Executive Sushi Chef Yoya Takahashi moved to Los Angeles with dreams of becoming an actor like his grandfather before him in Japan. While making ends meet, he quickly found the comfort of home behind the sushi bar in Little Tokyo. While he had practiced the art of sushi in Japan, Takahashi met his mentor and his passion for sushi blossomed. His approach to food is deeply rooted in fresh, local, seasonal and sustainable ingredients, which have become the foundation of Takahashi’s personal style. In 2008 Takahashi seized the opportunity to stand behind the sushi bar at Makoto Okuwa’s Sashi in Manhattan Beach, showcasing the unique style he has spent years cultivating – a marriage between classical Japanese techniques and modern ones. Now at Hamasaku, he continues to create beautiful and whimsical sushi dishes while merely elevating and simply complementing the freshest and highest quality ingredients he can source.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

100


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:50 PM Page 101

THIRD ANNUAL LOS ANGELES FOOD & WINE

CHRISTOPHER THOMPSON

JET TILA

Christopher Thompson is the executive chef and salumaio at San Francisco’s award-winning A16 restaurant. Although in his early 30s, Thompson has already spent more than half his life in kitchens. He is driven by the challenging and exciting environment provided by the Bay Area and its proximity to the favorable growing region of Northern California farms. After early jobs in Telluride, CO, in 2008, Thompson moved to San Francisco and has never looked back. Attracted to the abundance of strong culinary figures in the area, Thompson saw San Francisco as place to refine his culinary skills and spent three years working at Spruce, a high-end restaurant focused on locally farmed ingredients, also offering a top-notch charcuterie program. Under Spruce’s Chef Mark Sullivan, Thompson helped to maintain the restaurant’s threeand-a-half star standing with the San Francisco Chronicle as well as the kitchen’s one Michelin star. In 2011, Thompson was tapped to cultivate A16’s charcuterie program, encompassing the restaurant’s signature salumi, bresaola, and terrines. In May 2012, Thompson was promoted to the role of executive chef, while still retaining the title of salumaio, overseeing A16’s entire butchery and charcuterie program. Thompson genuinely enjoys training and coaching his team of chefs and finds satisfaction in overseeing the consistent output of high quality product.

From battling the legendary Masaharu Morimoto on Iron Chef America, to guiding Anthony Bourdain through the markets and restaurants of Los Angeles’ Thai Town on No Reservations, culinary personality Jet Tila, has been nationally celebrated for his culinary expertise on modern Asian Cuisine. Growing up working at his family’s famed Bangkok Market— the first-ever Thai grocery store in Los Angeles in the ‘70s—and Royal Thai restaurant, Jet spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother. A born “culinary storyteller,” Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, as the first-ever chef to represent his country’s culture and cuisine in the United States. Chef Jet’s culinary operations include Kuma Snow Cream, a shaved ice concept recently opened in Las Vegas over Memorial Day Weekend, Modern Asian Kitchen an Asian Grab & Go line in 300+ Compass cafeterias and commissaries along with a line of Schwan’s Home Delivery frozen meals. He has appeared on an array of national television shows ranging from CBS THE Dish and Hallmark TV’s Home & Family to appearing as a guest judge on Food Network’s Chopped and “Rachael vs. Guy Celebrity Cook-Off”; and holds three Guinness World Record breaking food creations including, World’s Largest Stir-Fry (4,010 lbs.); Largest California Roll (440 feet); and Largest Seafood Stew (6,500 lbs.).

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

101


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:51 PM Page 102

THIRD ANNUAL LOS ANGELES FOOD & WINE

JORDAN TOFT

THI TRAN

Aussie chef Jordan Toft began cooking at the tender age of 15. He sharpened his skills at the prestigious Sydney Opera House, where he learned from chefs who cared about selection and application of produce. Toft brings that characteristic along with his melting pot of culinary influences to Eveleigh in Los Angeles, where he currently presides as Executive Chef. After a stint at Catalina restaurant in Sydney, Toft worked for “founding father” of modern Australian cuisine, Peter Doyle, at his new endeavor Celsius, working up to the role of sous chef. The restaurant earned two “hats” out of three and a 17/20 in the Good Food Guide. Doyle eventually closed Celsius and recruited Toft to help him move to his new restaurant, Est. Est received three “hats” out of three, a score of 18/20, and Restaurant of the Year by Good Food Guide. After six years under Doyle, Toft packed up and headed for Morizene, France in 2006. He traveled Europe as a personal chef until 2010. Gathering produce and ingredients from local markets gave him an appreciation for their simplicity and ability to speak for themselves in dishes. At Eveleigh in Los Angeles, Toft aims to harness the best the area has to offer, using ingredients from California and abroad that have sustainable, free-range origins. Eveleigh’s menu is dictated by the season and availability of local ingredients focusing on simplicity and all in-house production.

Thi Tran is the Executive Chef, “Kitchen Ninja” and better(and-less-obnoixious-)half of the Downtown Pan-Asian eatery, Starry Kitchen. Thi and her husband, Nguyen originally started Starry Kitchen in May 2009 as an illegal+underground restaurant experiment out of the back of their apartment literally built on Facebook, Twitter & Yelp. Six months later, their apartment became the number one Asian Fusion listing in all of Los Angeles on Yelp. In Feb 2010, they went “legit” and opened a brick+mortar restaurant with no prior restaurant experience serving their formerly “underground” wares in a very unlikely corporate setting in downtown LA. Thi is also known for collaborating with Laurent Quenioux in his LQ@SK dinner series and the very limited+secret Chinese Herb+Marijuana Diners. They've since closed it recently to.. (drum roll) open up MORE Starry Kitchen ventures including a NON-pop-up (aka permanent) Asian family-style dinner collaboration called Starry Kitchen Nights at Tiara Café starting on Aug 16th where they’ll serve dishes like Singaporean Chili Crab, Roast Pork Belly XO Fried Rice & their famous (or infamous depending on who you ask) Crispy Tofu Balls ;)

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

102


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:51 PM Page 103

THIRD ANNUAL LOS ANGELES FOOD & WINE

JASON TRAVI

KOGI TRUCK

Executive Chef Jason Travi grew up in Abington, Massachusetts, not far from Boston, where three generations of his family operated Vin & Eddie’s Ristorante. With five chefs in the family, the young Travi grew up around the business and was recruited as a dishwasher at age 15. Travi enrolled at the prestigious Culinary Institute of America, where he graduated in 1997. Later that year, he moved to Southern California, where he worked as Sous Chef at Wolfgang Puck’s Granita. Following Granita Travi accepted the position of Sous Chef at Spago in 2000, working under Chef Lee Hefter, whose skills and work ethic have had an enduring influence. In 2004 Travi was recruited for the position of Chef de Cuisine at La Terza, with Chef Gino Angelini. Under Travi’s leadership, the contemporary Italian restaurant received a coveted three-star rating from the Los Angeles Times. In the spring of 2007 Jason opened Fraiche to much fanfare cementing Culver City as a dining destination. Fraiche received “Best New Restaurant” from Los Angeles Magazine as well as “Best 10 New Restaurants” from the New York Times critic Frank Bruni. January of 2013 brought a partnership with David Reiss to open Littlefork in Hollywood. Celebrating to flavors of the Atlantic North East with items such as lobster rolls, smoked meats and whoopie pies

Thanksgiving of 2008, Kogi BBQ had first rolled out as the little Korean-taco-truck-that-could, peddling $2.00 Korean barbecue tacos on the streets of L.A. Little did they know that within a few short months, they would become an icon of LA street food, a roving symbol of rebellion, independence and the belief that excellent food can be had on a dime budget. Their short rib taco — two crisply griddled homemade corn tortillas, double-caramelized Korean barbecue, salsa roja, cilantro-onion-lime relish and a Napa Romaine slaw tossed in a chili-soy vinaigrette — so iconic to Kogi, would soon become anointed as an L.A. classic. Their regular runs to Rowland Heights, Diamond Bar, Granada Hills, Venice and El Segundo was a silent rallying cry for people to see beyond the bubble of Hollywood and downtown and into the silent beat and rhythms that run the entire city of Los Angeles. Within a few short years of putting street food on the map of the minds of the everyday diner, Kogi has become a kind of iconoclastic symbol wherein which legends are born and rules are made to be broken. The Kogi family has since opened up its counters in Culver City at Alibi Room and its first sit-down restaurant Chego! in Palms and later Chinatown. It’s where LA-in-a-rice bowl meets non-alcoholic local dive bar in this mash-up of 2nd generation Angeleno culture, great food and more-thanreasonable prices.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

103


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:52 PM Page 104

THIRD ANNUAL LOS ANGELES FOOD & WINE

ERNESTO UCHIMURA

BART VANDAELE

After completing his formal training at the culinary school at Paul Smiths College in northern New York state, Ernesto went on to hone his skills at restaurants in the area before returning to Los Angeles. Uchimura then worked his way through various kitchens such as Napa Valley Grille, Meson G, Opus, and Punch Grill. After being hired as the corporate executive chef and brought in as a partner for Umami Burger, Ernesto was instrumental in developing the recipes and operation standards for the premium burger concept based on savory flavors. Now as the chef and partner of Plan Check Kitchen + Bar, Uchimura is utilizing his experience in comforting foods and forward thinking recipes to create inventive modern American comfort foods on a stretch in West LA known as Little Osaka. Since opening Plan Check in February 2012, Uchimura has been awarded with the "best new dish" in 2012 from Angeleno magazine and Plan Check was recognized in Zagat as one of the "10 hottest restaurants of the year".

Vandaele not only wields a mastery of traditional and contemporary Belgian cuisine—he is knighted in the order of Leopold II; currently serves as brand ambassador for Belgian beer Stella Artois, Hoegaarden, Leffe Blond, and Leffe Brown; was recently honored by the Master Cooks of Belgium; and was a contestant on Bravo’s current season of “Top Chef.” Born in Roeselare, Belgium, Vandaele began culinary school at age 12, externing at Michelin-starred Au Vigneron, and moving on to work at renowned Belgian restaurants including Restaurant Scholteshof, which earned two Michelin stars during his tenure as sous chef, and Piet Huysentruyt. He moved to D.C. in 1997 to serve as executive chef to the Head of the Delegation of the European Union to the United States. In 2004, he opened the wildly popular Belga Café on DC’s famed Barrack’s Row in Southeast. With his recent opening of B Too in DC, he continues the legacy of being “ known as ‘the Belgian guy’ for putting Belgian food on the map in D.C.,” he says. “Over the years, I’ve pushed hard for the recognition of Belgian cuisine and beer, which are now becoming popular across the U.S. I’ve received a lot of compliments from Belgians visiting D.C. who say they can’t find this level of food back home.”

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana 2.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 3.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday 4.) Saturday, August 24 7:00 PM - LIVE on Grand Hosted by Curtis Stone

WEEKEND APPEARANCES 1.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

104


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:52 PM Page 105

THIRD ANNUAL LOS ANGELES FOOD & WINE

FABIO VIVIANI

LAURA WERLIN

Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Although a wellrespected business man in Italy, he was ready for a change and moved to Ventura County, CA. There he opened Café Firenze in Moorpark and, soon after, popular Los Angeles Italian eatery Firenze Osteria in North Hollywood. Teaming up with the Chicago’s most innovative restaurant consulting group, Dine|Amic, Viviani opened a third restaurant called Siena Tavern in Chicago in February 2013. Siena Tavern has received accolades from Michigan Avenue, Chicago Tribune, Thrillist, and others. Fabio Viviani is perhaps best known for his appearance on season 5 of Bravo’s hit reality series Top Chef in 2008, earning the “Fan Favorite” title. Viviani returned to Bravo in 2010 to compete in their Top Chef All Stars edition and a spinoff culinary reality show, Life After Top Chef. His on screen appearances have propelled him to become one of the fastest growing household names in the country. He is also the host of the award-winning web series Chow Ciao! on Yahoo!, the #1 lifestyle and food show on the internet. He has authored two successful cookbooks, Café Firenze Cookbook, and his latest release Fabio’s Italian Kitchen, and has another cookbook in the works due in early 2014 that will showcase Fabio's passion for food made simple. Viviani regularly shares recipes with his fans through his online Magazine, “Fabio’s Kitchen Academy.”

Laura Werlin is one of the country’s foremost authorities on cheese. She is the award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest. An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book and a James Beard nomination for her book, Laura Werlin’s Cheese Essentials. Following on the heels of her comfort food book, Grilled Cheese, Please! – her second book on the world’s best sandwich – Werlin’s latest book is Mac & Cheese, Please!. Laura has been featured on numerous television and radio segments across the country and writes for national magazines including Food & Wine, Saveur, and Everyday with Rachael Ray. She is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. When she isn’t eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives or hiking in the mountains, which she loves.

WEEKEND APPEARANCES 1.) Thursday, August 22 7:00 PM - Giada's Festa Italiana 2.) Saturday, August 24 10:30 AM - Fabio Viviani Cooking Demonstration 3.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday 2.) Sunday, August 25 10:30 AM - Pairing Cheese & Wine with the First Lady of Fromage

105


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:53 PM Page 106

THIRD ANNUAL LOS ANGELES FOOD & WINE

BROOKE WILLIAMSON

ROBBIE WILSON

Brooke Williamson’s entire life has always been about food. Ever since she can remember, Williamson wanted to become a chef or a restaurateur. After working with some of the country's top chefs, her dream has finally been realized in the form of successful ventures such as Amuse Café, Beechwood, Hudson House and newest project with chefhusband Nick Roberts, The Tripel in Playa Del Rey. Williamson began her culinary career at a young age as a teacher’s assistant at the Epicurean Institute of Los Angeles. As her star quality began to shine, chef Michael McCarty took notice and invited the young chef to work at his acclaimed Santa Monica restaurant, Michael’s. Two years later, Williamson headed to the East Coast to work at celebrated restaurant Daniel in New York. She then returned to Los Angeles, where she was appointed executive chef at celebrated L.A. restaurant, Boxer. Williamson then continued her culinary career as executive chef of Zax in Brentwood. During her time at Zax, she was honored by media including the Los Angeles Times and Forbes as a culinary mastermind. Along with Roberts, Williamson opened the American gastropub, Hudson House, in March 2009 and more recently, the Tripel in Playa Del Rey in March of 2011.She finds that her truest inspiration, aside from good food, wine and beer, comes from her son and restaurant namesake, Hudson. Williamson was recently the runner up on Top Chef Season 10 in Seattle.

A born and bred Texan, Robbie Wilson first discovered his love of food while traveling the world with his high school and college soccer teams. During his final year at Texas Tech, he worked for a French Chef as he studied for the LSAT. This mentor urged Robbie to follow his passion, recommending Robbie work for his friend—a fellow Chef--in Roanne, France. While here, Robbie decided to forego law school (as well as culinary school) and bask in all that French culinary training could offer. After returning to the U.S., Robbie spent time at the stoves of some of the globe’s most lauded restaurants, including Maison Troisgros, Craft, and The French Laundry. Robbie also served as Executive Chef of Matsuhisa in Aspen. Under him, this branch of the world-renowned brand secured its highest Zagat rating ever. Most recently, Chef Wilson has partnered with the team behind Blackberry Farm and Cultivate Wines to create a restaurant group spanning downtown Santa Barbara up to the region’s wine country. The first order of business is to revive the historic Mattei’s Tavern, a legendary stage stop in charming Los Olivos in the Santa Ynez Valley. When asked, Chef Wilson proudly describes his newest venture with his proverb: Mattei’s Tavern is and will be a discovery, interpretation, and celebration of Santa Barbara cuisine and spirit.

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

WEEKEND APPEARANCES 1.) Saturday, August 24 12:00 PM - Lexus Grand Tasting - Saturday

106


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:53 PM Page 107

THIRD ANNUAL LOS ANGELES FOOD & WINE

KUNIKO YAGI

ROY YAMAGUCHI

Like many great chefs, Kuniko Yagi received no formal culinary training, but the artistic drive had always been with her. After graduating from Ferris College in Tokyo, Yagi began a career in finance working at Gunmai Bank. It was not long before she realized that the structured world of banking was not her professional calling and she decided to take a leap of faith. She left her native Japan for the United States seeking inspiration that luckily did not take long to appear. Upon arrival in Los Angeles, Yagi began to work as a server in a Japanese noodle house where she discovered her affinity for gastronomy. One day, she struck up a conversation with a customer about the new passion she was unearthing and soon discovered he was a chef himself, David Myers of Sona. Myers immediately recognized her dedication and after a successful stage, offered her a coveted full time position on the Sona team, something for which other chefs worked years to even be considered. Yagi’s innate culinary skill combined with strong determination, led to her rapid advancement through the ranks of the kitchen where she worked her way from the amuse station to the sous chef position in three years. She has since continued to rise within the ranks working at Myers’ restaurants both in Japan and Los Angeles, and in 2013, Yagi became Executive Chef of Hinoki & the Bird, the Silk Road-inspired dining concept by David Myers, at The Century in Century City.

Honored with the prestigious James Beard "Best Pacific Northwest Chef" award, Yamaguchi hosted the PBS show, Hawaii Cooks with Roy Yamaguchi and was featured on the Food Network program, My Country, My Kitchen. Yamaguchi has published three cookbooks, Roy's Fish and Seafood, Roy's Feasts from Hawaii and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen. Based on childhood memories of the flavors of Hawaii, Roy invented what he refers to as “Hawaiian Fusion© Cuisine.” Food & Wine Magazine dubbed the original Roy’s the "crown jewel of Honolulu's East-West eateries," and was named one of Conde Nast Traveler's "Top 50." Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking." As busy as Chef Yamaguchi is, he still finds time to serve on numerous boards and committees for both charitable and educational groups including: Steering Committee - Culinary Institute of the Pacific (CIP), Culinary Advisory Board Leeward Community College, Board of Directors - Hawaii Culinary Education Foundation, Board of Directors - Grow for Good, a national initiative from Food & Wine Magazine, Board of Trustees - The Culinary Institute of America, alumni He also initiated the Tom & Warren Matsuda Scholarship Fund which supports culinary education in Hawaii and hosts the Roy’s Golf Classic which benefits Imua Family Services which assists families of special needs children.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

107


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:54 PM Page 108

THIRD ANNUAL LOS ANGELES FOOD & WINE

KRIS YENBAMROONG

RICARDO ZARATE

Kris Yenbamroong is the 30 year-old Chef of NIGHT + MARKET, his West Hollywood restaurant which has alternately been described as what feels like a G.I. Bar in ‘70s Bangkok and a temple of regional Thai street food. Barely two years old, NIGHT+MARKET was recently named the 17th best restaurant (out of a list of 101) in Los Angeles by Pulitzer Prize-winning writer, Jonathan Gold for the Los Angeles Times. Chef Kris is the youngest to rank in the top 20. During NIGHT+MARKET’s first two years, Chef Kris garnered backto-back semifinal nods from the James Beard Foundation in the Rising Star Chef category. In September 2012, Yenbamroong was named Chef of the Year by Los Angeles Magaine. If the restaurant had a mission statement, it would read as follows: "We aim to make the most delicious and authentic Thai food to facilitate drinking and fun-having amongst friends." There is a term for this in Thai: “aharn glam lao.” Yenbamroong attended New York University and graduated with a degree in Film. He has no formal culinary training.

Fueled by the city’s creative energy, Ricardo Zarate brings Peruvian cuisine to new levels through a showcase of Japanese finesse, hometown flavors, and L.A. attitude. After graduating from Lima’s top culinary school and working in London’s top restaurants for over a decade, including One Aldwych and Zuma, Ricardo, a Peruvian native, moved to L.A. to open Mo-chica in 2009. Serving his In 2011, Ricardo opened Picca, a lively modern cantina with contemporary Peruvian dishes with strong Japanese influences—complete with a robata grill and sushi chef. Most recently, Ricardo re-opened the original Mo-chica in an evolved space downtown that features a vibrant urban space to complement his new interpretations on traditional Peruvian comfort food. Both Mo-chica and Picca, since their inceptions, were listed in Jonathan Gold’s 99 Essential Restaurants. Los Angeles Magazine named Picca one of the 10 Best New Restaurants in L.A. and Food & Wine awarded Zarate as “Best New Chef” and “Best New Chef, People’s Choice.” In 2012, GQ’s Alan Richman cited Picca as one of the “Ten Best New Restaurants in America” and the Artichoke with Huacatay Aioli as one of his “5 Best Dishes of the Year.” Also the former face of CocaCola Peru, Ricardo hopes to continue introducing new facets of Peruvian cuisine to bold palates.

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto

WEEKEND APPEARANCES 1.) Friday, August 23 7:00 PM - Asian Night Market Hosted by Iron Chef Morimoto 2.) Sunday, August 25 12:00 PM - Lexus Grand Tasting - Sunday

108


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:54 PM Page 109


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:54 PM Page 110

THIRD ANNUAL LOS ANGELES FOOD & WINE

THE SOMMELIERS A S PECIA L

TH A N K YO U TO O U R PA RTICIPATIN G S O MMELIERS WH O PROTECT US , O U R FRIEN DS , A N D O U R LO VED ON ES FRO M B A D WIN E .

GILLIAN

BALLANCE, MS

TREASURY WINE ESTATES

NAPA

CA

KIM

BETO

SOUTHERN WINE & SPIRITS

SAN FRANCISCO

CA

PATRICK

BICKFORD

BLR WINE CO.

SONOMA

CA

EDUARDO

BOLANOS

MOZZA

LOS ANGELES

CA

WILLIAM

BRAJNIKOFF

CHAI CONSULTING

SAN FRANCISCO

CA

SUSAN

BRINK

VENOKADO

LOS ANGELES

CA

TONY

CHA

REALWINELISTS

SAN FRANCISCO

CA

SARAH

CLARKE

CHURCH & STATE

LOS ANGELES

CA

DEANNA

DWYER

FAIRMONT HOTELS

SAN FRANCISCO

CA

ERIC

ESPUNY

THE ROYCE

PASADENA

CA

MARITA

ESTEVA

PARAGON

SAN FRANCISCO

CA

DANA

FARNER

CUT

BEVERLY HILLS

CA

HAYDEN

FELICE

ONE PICO

SANTA MONICA

CA

DANIEL

FRANKS

CHEZ MELANGE

REDONDO BEACH

CA

DAN

FREDMAN

DAN FREDMAN PR

LOS ANGELES

CA

CHUY

GALVAN

TGIC

LOS ANGELES

CA

ALICIA

HAHN

NEPENTHE

BIG SUR

CA

MARK

HEFTER

MONTAGE

BEVERLY HILLS

CA

JOBEN

HERRERA

MARSTON'S

PASADENA

CA

MICHAEL

HOAGLAND

BACO MERCAT/AMA

LOS ANGELES

CA

JARED

HOOPER

THE ROYCE

PASADENA

CA

ELIZABETH

HUETTINGER

THE GRAND DEL MAR

SAN DIEGO

CA

ANGELO

INGRATI

THE GRAND DEL MAR

SAN DIEGO

CA

EUGENIO

JARDIM

JARDINIERE

SAN FRANCISCO

CA

HELEN

JOHANNESEN

ANIMAL/SON OF A GUN

LOS ANGELES

CA

HAYLEY

JOHNSON

RN74

SAN FRANCISCO

CA

BRIAN

KALLIEL

MELISSE

SANTA MONICA

CA

MATTHEW

KANER

COVELL WINE BAR

LOS ANGELES

CA

RACHEL

KERSWELL

MOZZA

LOS ANGELES

CA

DREW

LANGLEY

PROVIDENCE

LOS ANGELES

CA

CHRIS

LAVIN

C & S WINE SPECIALISTS

LOS ANGELES

CA

JERRY

LEE

EL ENCANTO HOTEL

SANTA BARBARA

CA

ANTHONY

LERNER

COMME CA

LOS ANGELES

CA

DANA

MANISON

SOUTHERN WINE & SPIRITS

SAN FRANCISCO

CA

MS DENOTES MASTER SOMMELIER 110


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:55 PM Page 111

THIRD ANNUAL LOS ANGELES FOOD & WINE

THE SOMMELIERS A S PECIA L

TH A N K YO U TO OU R PA RTICIPATIN G S O MMELIERS WH O PRO TECT US , O U R FRIEN DS , A N D O U R LO VED ON ES FRO M B A D WIN E .

BRIAN

MCCLINTIC, MS

LE MARCHAND

SANTA BARBARA

CA

CARLTON

MCCOY

THE LITTLE NELL

ASPEN

CO

MARK

MENDOZA

RIVERA

LOS ANGELES

CA

CHRIS

MILLER

K & L WINE MERCHANTS

LOS ANGELES

CA

CHRISTOPHER

MILLER

SPAGO

BEVERLY HILLS

CA

SIAN

NAGAN

QUINCE

SAN FRANCISCO

CA

GREG

O'BYRNE

SANTE FE WINE & CHILI FESTIVAL

SANTA FE

NM

TAYLOR

PARSONS

REPUBLIQUE

LOS ANGELES

CA

CARA

PATRICIA

HAKKASAN

SAN FRANCISCO

CA

DYLAN

PETERS

PROSPECT

SAN FRANCISCO

CA

MATTHEW

PETERSON

PACIFIC'S EDGE

CARMEL

CA

ERIC

RAILSBACK

LE MARCHAND

SANTA BARBARA

CA

ROB

RENTERIA

LA FOLIE

SAN FRANCISCO

CA

SABATO

SAGARIA, MS

THE LITTLE NELL

ASPEN

CO

PAUL

SANGUINETTI

RAY'S AND STARK BAR

LOS ANGELES

CA

CAROLYNE

STYNE

LUCQUES/TAVERN

LOS ANGELES

CA

JOE

VACCARO

ELLA

SACRAMENTO

CA

KATHRYN

WEIL

RUSTIC CANYON/MILO & OLIVE

SANTA MONICA

CA

ERICA

WOSKY

RICH TABLE

SAN FRANCISCO

CA

JILL

ZIMORSKI

HOTEL JEROME

ASPEN

CO

MS DENOTES MASTER SOMMELIER 111


PHOTO: DAVE LAURIDSEN

Epicure_pages_92-134_USE_Layout 1 8/2/13 3:55 PM Page 112

Stay Connected

SIGN UP FOR OUR FREE EMAIL NEWSLETTERS AT FOODANDWINE.COM

F&W TRAVEL TIPS:

F&W DAILY:

THE DISH:

THE WINE LIST:

A biweekly guide to the best travel destinations, inspired getaways and incredible restaurants opening around the globe.

One sensational dish served fresh every day.

Receive the latest on food, restaurants and trends three times a week.

Weekly pairings, best bottles to buy and the latest news in the wine world.


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:57 PM Page 113

THIRD ANNUAL LOS ANGELES FOOD & WINE

SEMINARS Drink it in. The wine and spirits craft is a spiritual path. The masters called into service to decant decadence, help decode an opus, unearth a jewel — but ultimately — magnify your pleasure in a glass. At the table, these stewards seek the nonpareil pairing. In their hands, a bottle can create a cathartic communion, rocketing a dish to an other-worldly place. Learn from them. Taste with them, enjoy with them — the fundamental fruits of expression.

113


Epicure_pages_92-134_USE_Layout 1 8/2/13 3:59 PM Page 114

THIRD ANNUAL LOS ANGELES FOOD & WINE

Beer & Bites Beer is the world's most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. Find out what makes it so awesome, in this fabulous event where we showcase a contrasting array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip.

NOTES:

114


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:00 PM Page 115

THIRD ANNUAL LOS ANGELES FOOD & WINE

Rosés from Around the World Think pink means sweet? Think again. No market segment is growing faster in the US than dry rosé wines from around the world, unless, of course, it's bubbly wines. Here at Los Angeles Food & Wine, we've put together a showcase of this delicious exploration on all things pink with a sparkler thrown in for good measure. Guests at this seminar will appreciate a killer lineup of incredible rosé wines from around the world as a panel of experts take you through an unparalleled sipping experience. Please note that this seminar sells out each year and tickets are limited.

NOTES:

115


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:01 PM Page 116

THIRD ANNUAL LOS ANGELES FOOD & WINE

Bacon & Bourbon The name says it all, how could you possibly go wrong. Two iconic flavors that bind all of humanity in an epic tasting of all that is good, right and delicious. An afternoon spent tasting delectable pork bites prepared by award winning Chef Edward Lee of 610 Magnolia restaurant in Louisville, Kentucky and paired with a series of hand selected small batch Bourbons is exactly what is right about Saturdays.

NOTES:

116


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:02 PM Page 117

THIRD ANNUAL LOS ANGELES FOOD & WINE

The Grahm Crew: Of Flying Cigares and Flying High Chocolatiers Contrary to popular belief pairing chocolate and wine is no easy task, but if you get the right family together, it can be a perfect match. The Grahm family knows a little something about gourmet dealings. Bon vivants Jonathan Grahm, representing Compartes Chocolatier in Los Angeles and Randall Grahm, representing Bonny Doon Vineyard present a collection of curent and rare wine and custom chocolate pairings. Come share in an exclusive pairing and tasting in this family affair.

NOTES:

117


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:02 PM Page 118

THIRD ANNUAL LOS ANGELES FOOD & WINE

Champagne - A Meal's Perfect Pairing There is something about Sunday mornings that just begs for Champagne. Find your own Bubbly Nirvana by joining us for a tasting of incredible champagnes and some of our favorite food pairings to go with them. Champagnes are not just great party wines, they are also some of the most versatile wines for food pairings and we are going to show you exactly how to make that magic happen!

NOTES:

118


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:03 PM Page 119

THIRD ANNUAL LOS ANGELES FOOD & WINE

Pairing Cheese & Wine with the First Lady of Fromage In addition to being a James Beard award-winning expert on cheese, Laura Werlin also has to be one of the nicest people in the food business. She's published five books on cheese and her most recent entitled “Grilled Cheese, Please!� will have you rethinking this classic American sandwich in no time. A long-time friend of Pebble Beach and Los Angeles Food & Wine, Laura returns for our Third Anniversary to help you understand the world of cheese in a way that is informative and fun. Oh yes, there will be wine, paired with Laura's hand-picked cheese selections in a seminar that sells out each year.

NOTES:

119


11:42 p.m. Hubert Keller, Tyler Florence & Ming Tsai After Hours Party April 8, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Epicure_pages_92-134_USE_Layout 1 8/2/13 4:03 PM Page 120

Pebble Beach Food & Wine Flashback


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:04 PM Page 121

THIRD ANNUAL LOS ANGELES FOOD & WINE

THE WINERIES Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Los Angeles setting. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure.

Ahnfeldt Wines

We make handcrafted world-class wines using grapes from our own vineyards. We developed, planted, and nurtured our vineyards, paying attention to every detail. When phenomenal grapes are combined with a world class winemaker, the results are some of the finest wines produced in the Napa Valley.

Alexander Valley Vineyards

Located in Northern Sonoma County, the Wetzel Family's Alexander Valley Vineyards celebrates the history, tradition and excellence of the region producing luscious Chardonnay, rich Zinfandel and elegant Cabernet Sauvignon.

Au Bon Climat

Founded in 1982, Au Bon Climat (which means "a well-exposed vineyard") produces internationally recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California's Santa Barbara County.

Barrymore

Wine is all about the journey. Any wine lover would have to agree. For Drew Barrymore, it was the journey that propelled her to delve into the world of wine, with an eponymously named Pinot Grigio. A fan of crisp, fruity white wines, Barrymore has created a wine like herself: fresh, dynamic and fun.

Bergstrรถm Wines

Bergstrรถm Wines is a family owned and operated artisan producer of Pinot Noir and Chardonnay. Bergstrรถm focuses on handcrafting small lots of wines from its five estate vineyards. All estate acreage is farmed biodynamic and all wines express the wonderful diversity of Oregon's many great terroirs.

Bernardus Winery

Bernardus Winery is located along scenic Carmel Valley Road, in the heart of the village. Our Marinus Estate Bordeaux-style red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc.

121


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:05 PM Page 122

THIRD ANNUAL LOS ANGELES FOOD & WINE

Bersano

Bersano is currently the largest privately held winery in Piedmont with 10 estates & over 230 hectares in areas of Monferrato & Langhe. Founded in 1907 by Guisseppe Bersano & brought up by nephew Arturo in the 1950’s & 60’s. The wines are produced by acclaimed winemaker Roberto Morosinotto.

Blackbird Vineyards

Founded in 2003, Blackbird Vineyards is an artisanal producer of Pomerol-inspired wines from Napa Valley. Planted in 1997, this Oak Knoll District vineyard’s valley floor topography presents optimum growing conditions for winemaker Aaron Pott to produce elegantly styled, balanced red wines.

Bonny Doon Vineyard

Founded in the bucolic hamlet of Bonny Doon in 1983, Bonny Doon Vineyard is known for strikingly original wines made from lesser-known (though no less “noble”) grape varieties. Since the adoption of biodynamics in 2004, Bonny Doon wines evince a deeper sense of place, varietal expression & vitality.

Brewer-Clifton

Brewer-Clifton focus solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir. The vineyards selected for Brewer-Clifton wines represent the full range of the Santa Rita Hills, from the furthest eastern point to the coastal vineyards to the west.

BROOKS

Brooks Winery seeks the natural balance in the vineyard & cellar, to show the true expression of terrior in Riesling & Pinot Noir, both are perfectly suited to grow in the cool Willamette Valley climate. Their philosophy: The greatest depth, flavors & balance in a wine are achieved by blending.

Caldora

Innovative vineyard management, modern practices, & state-of-the-art facilities combine at Caldora to bring a new dimension on the classic wines of Abruzzo. The fruit is hand-picked from special hillsides & nurtured through the vinification process resulting in wine that best represent the area.

Capçanes

Capçanes is situated in the village of Capçanes, Montsant. In the early 1990’s, they made kosher wines for the Jewish population of Barcelona. Soon after the independent winery was born. They are now a reference point for all wines of Montsant and focus on old-vine production and ultimate quality.

Captûre Wines

Captûre Wines is an ultra-premium Bordeaux winegrowing estate situated 2,450 feet above Sonoma County’s Alexander Valley on Pine Mountain. Captûre‘s small-production wines are hand-crafted by May-Britt and Denis Malbec, formerly of Château Latour in Bordeaux.

Carpe Diem

Carpe Diem wines are based on the elegant and refined Burgundy winemaking style which reflects the uniqueness of their soil and varietal characters. Vine stressing is utilized to force the vines to grow deeper into the earth where the vines begins to inherit the “earthy” characteristics so well known in a great French Burgundy.

Champagne Delamotte

Delamotte is a Champagne house more than 250 years old (it is the fifth oldest Champagne house) founded in Reims in 1760 by François Delamotte, a vineyard owner.

Champagne Henriot

Founded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200-year old family-owned and managed champagne houses.

Champagne Lanson

Wildly popular in Europe, the sparkling wines of Champagne Lanson are now increasingly available in the US. Established in 1760, Lanson makes a wide array of multi-vintage blends and a killer rosé.

Champagne Louis Roederer

Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world’s great Champagnes. The Louis Roederer experience is defined by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine. 122


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:06 PM Page 123

THIRD ANNUAL LOS ANGELES FOOD & WINE

Champagne Perrier-Jouët

For over two centuries, Maison Perrier-Jouët has continually pursued excellence producing champagne in small quantities. Lying in the heart of the champagne region, Perrier-Jouët owns 65 hectares rating 99.2% on the quality scale. Each vineyard parcels is classified exclusively as Grand Cru.

Château d'Esclans

Enchanted by the Provence of which his father speaks with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he has combined his talent and know-how to these magical terriors, and has given a new dimension to Provence Rosé

Chateau La Lagune

Chateau La Lagune, the venerable third growth estate from the Haut-Medoc has a terrior that combines the finesse of Graves and the power of the Medoc. Under the direction of owner and oenologist Caroline Frey, La Lagune is unfailingly elegant, well-balanced and a touch feminine in character.

Château Lagrézette

Since 1980, Alain Dominique Perrin has owned the 500-year-old Château Lagrézette-home to the oldest Malbec vineyards in the world. With vision, savoir-faire and passion, M. Perrin has created an iconic range of French Malbecs-from the luxury cuvée “Le Pigeonnier” to the flagship Château Lagrézette.

Cultivate Wines

With over 20 years of industry experience, Ali and Charles Banks, the founders of Cultivate, make great tasting wines whose sales give back 10% of Gross Revenue to charities meeting basic human needs for education, shelter and food. In one year, we have already given over $459,000.

Domäne Wachau

Domäne Wachau is situated on a historic property on the north bank of the Danube in the small region of Wachau. Producing Grüner Veltliner and Riesling, their philosophy is to work in the vineyards to create the basis for great wines and let them develop in the cellar through "benevolent neglect”.

Double Bond

Double Bond is a limited production winery producing world class wines from the Central Coast. We source from among the most recognized vineyards of the region. Our winemaker, John Thunen, (Ph.D Physics) grew up in California wine regions & has been making award winning wine for over 30 years.

Dragonette Cellars

Dragonette Cellars is a partnership between brothers John and Steve Dragonette and close friend Brandon SparksGillis. Working with some of the finest vineyards in Santa Barbara County, they are committed to crafting wines of purity, depth and concentration by personally attending to each detail.

Faust

Faust, the wine, celebrates a legend which has inspired many great minds, among them the German poet Goethe, from whose masterpiece we draw our inspiration. Faust is crafted at the Quintessa winery in Rutherford, a state-ofthe-art winery with the most modern technologies.

Fess Parker

The Fess Parker Winery is a multi-generational family winery that continues to build upon the vision of our patriarch, Fess. Entering our 25th year of crafting award winning wines, we focus on Pinot Noir and Chardonnay, primarily from the Sta. Rita Hills AVA, and estate grown Syrah and Viognier.

Finca Villacreces

One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia. Vines were planted on the estate in the 13th Century. The estate comprises of 105 acres. The property is situated at 2,300 feet above sea level and naturally keep yields low.

Frank Family Vineyards

Founded in 1992 by Disney executive Rich Frank and Connie Frank, Frank Family Vineyards in Calistoga has a loyal following that is due to its hospitable tasting room and Winemaker Todd Graff’s “blockbuster” Cabernet Sauvignon , Chardonnay, Zinfandel, Pinot Noir and sparkling wines.

G.H.Mumm

G.H.MUMM was founded in 1827 by German winemaking brothers Jacobus, Gotlieb and Philipp Von Mumm. Georges Herman Mumm’s greatest creation was certainly the famous “Cordon Rouge” which was first released in 1875. It remains the symbol of quality for G.H.MUMM. Today G.H.MUMM is the number one International Champagne in France. 123


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:07 PM Page 124

THIRD ANNUAL LOS ANGELES FOOD & WINE

Grieve Family Winery

We at Grieve Family Winery are dedicated to making the finest sauvignon blanc in America. To that end we double farm our estate vineyard, harvest twice and make 10 different cuvees from which we craft a final blend of our succulent wine.

HALL Wines

HALL St. Helena is California’s first Gold LEED® Certified winery! Owners Craig and Kathryn HALL employ organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending to extract the quintessence of Napa Valley Cabernet Sauvignon.

Heitz Wine Cellars

Founded in 1961, Heitz Wine Cellars label is recognized as the symbol of fine wine, highlighted by the legendary status of the winery’s Cabernet Sauvignons. Among Napa Valley’s few midcentury wineries to remain independent, the Heitz family’s legacy of quality & leadership spans three generations.

Inception Wines

Just over one year in business, Inception Wine’s roster of fine dining establishments in L.A. and Beverly Hills are clearly a testimony to the quality and value that we offer in our Pinot and Chardonnay. We are looking forward to pouring for you!

Jonata Wines

Dedicated to expressing a range of red and white wines from its estate in the Santa Ynez Valley appellation, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends.

JUSTIN Vineyards & Winery

Founded in 1981, JUSTIN is a family owned winery focused on crafting estate grown Cabernet Sauvignon and Bordeaux-style blends in the Paso Robles appellation of California’s Central Coast, a place where these varietals thrive.

Kistler Vineyards

Kistler Vineyards is an artisan winery dedicated to producing world class Chardonnay and Pinot Noir. Steve Kistler has produces some of the best California examples of these varieties for over 30 years. Wine Advocate noted “These are some of the most thrilling wines being made in California today.

Kunin Wines

Established in 1998, owner and winemaker Seth Kunin's philosophy is simple: when you open a bottle of Kunin Wine, you can be assured from vineyard to glass, very little has been done to alter the purity of the fruit or its natural terroir.

Ladera Vineyards

Ladera Vineyards sits at 1,800 feet atop Howell Mountain in Napa Valley. It is a restored 1886 stone winery with 18,000 square feet of caves. We focus on hillside, estate Cabernet Sauvignon from both our Howell Mountain vineyard and the Lone Canyon Vineyard in the western mountains.

Leviathan Wine

Made by Andy Erickson of Napa, Leviathan’s goal is to produce the best California wine using incredible sources of Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot. It is a rich and full and is carefully fine-tuned each vintage to be a bold, complex wine. A great value relative to its peers.

Maison l'Orée

Rajat Parr has committed himself professionally and personally to Burgundy and is one of the foremost experts in the world. Guided by his palate and knowledge, MLO offers vetted, curated selections of small quantities of hand-selected wines from Rajat’s favorite vineyard sites in Burgundy.

Marqués de Murrieta

Marqués de Murrieta is named after Luciano de Murrieta, one of the founding fathers of modern Rioja winemaking, who established the estate in 1852. Today V. Dalmau Cebrián-Sagarriga, Count of Creixell, leads the family-owned company. With a vision of innovation and respect for tradition, this iconic Spanish brand is rooted in strong, historical fundamentals.

Mayacamas Vineyards

Rooted deeply in California's winemaking history, Mayacamas Vineyards crafts authentic, classical wines that faithfully reflect their vineyard origins high on the slopes of Mount Veeder in Napa Valley. Mayacamas wines are exceptionally age-worthy and complex expressions of the fruit of the vine. 124


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:08 PM Page 125

THIRD ANNUAL LOS ANGELES FOOD & WINE

Melville

Melville Winery and Vineyards is located within the Sta. Rita Hills appellation in Lompoc, California, in Western Santa Ynez Valley.

Michel Gassier

Vignobles Michel Gassier joins the ancestral estates of Costieres de Nimes in a single desire : make captivating wines that express the essence of their indigenous grapes & the terroirs that nourish them. Michel Gassier has quickly become a leader of this up and coming region in the Rhone Valley.

Miner Family Winery

Miner Family Winery is a dynamic family-owned winery tucked into the eastern hills of the Oakville appellation, squarely within the heart of Napa Valley. E ach wine is crafted in a style to encapsulate the distinctive elements and the indelible fingerprints of their respective vineyards.

Mulderbosch

Widely recognized as one of South Africa’s most iconic producers, Mulderbosch is well known for its approachable, easy-drinking, and affordable, fun wines. Under new ownership, Mulderbosch has entered an exciting new era of quality and promises to over-deliver on its value to quality.

Palmina

Palmina is a celebration of the lifestyle and attitude toward food, wine, friends and family in Italy. Palmina is a passion project of husband and wife team, Chrystal and Steve Clifton. They continue their strong commitment and zeal for creating Italian varietals from Santa Barbara County.

Paul Jaboulet Aîné

Founded in 1834, the name Paul Jaboulet Aîné has been synonymous with quality in the Rhône. Today, there is a renewed sense of energy and purpose. In early 2006, the Frey family bought Jaboulet and implemented sweeping changes to elevate Jaboulet to the summit of a quality Rhône producer.

Quintessa

Quintessa is a 280-acre organic and biodynamic wine estate in Rutherford, Napa Valley devoted to producing one singular red wine each vintage from the property’s 26-unique vineyard blocks. The eco-sensitive winery is open for private tours and tastings daily by appointment. www.quintessa.com

Ramos Pinto

Founded in 1880 by brothers Adriano & Antonio, Ramos Pinto is run today by the heirs of these two vintners. Acquired by Champagne Louis Roederer in 1990, enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving it a highest of winemaking control.

Recuerdo Wines

Recuerdo offers enthusiasts the opportunity to experience premium Malbec and Torrontés wines that capture the best of Argentina’s unique terroir, specifically within the high-altitude Uco Valley. Visit www.recuerdowines.com.

Roederer Estate

Roederer Estate Brut is the first California sparkling wine produced by Champagne Louis Roederer, building upon a 200-year tradition of fine winemaking. Roederer's unique winemaking style is based on 100% ownership of vineyards & the addition of oak-aged reserve wines to each year's blend or cuvée.

Saintsbury

Since 1981, Saintsbury has been committed to demonstrating that world-class Pinot Noir is a California mainstay. The winery was founded by winemakers Dick Ward and David Graves who believe innovation and a critical look at vineyard, terroir and winemaking is the best route to quality.

Saldo Wine

Saldo Zinfandel pulls the best lots of grapes from California's most renowned Zinfandel regions, including historic vineyards like Toffanelli, Grist, Teldeschi and more in Sonoma, Napa, Lake, Amador, Mendocino, and Contra Costa counties. From the makers of The Prisoner.

Sandhi Wines

Sandhi is a small production California winery made by Rajat Parr focusing on select vineyards from the Santa Rita Hills and is dedicated to making wines of finesse, minerality, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities. 125


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:09 PM Page 126

THIRD ANNUAL LOS ANGELES FOOD & WINE

Scharffenberger Cellars

Scharffenberger Cellars was founded in 1981 in the heart of California’s Anderson Valley with the commitment to making ultra premium sparkling wines. Situated within the coastal influences of the Pacific Ocean, Scharffenberger Cellars also enjoys the deep soils and sunshine of the protected valley.

SCRIBE Winery

SCRIBE Winery was founded in Sonoma, California in 2007 by brothers Andrew and Adam Mariani. The Marianis believe that a vineyard managed in harmony with the greater ecosystem results in more terroir driven grapes, and in distinct and lively wines that speak vividly of their provenance.

Sextant Wines

At Sextant Wines, we are devoted to expanding the horizons of the central coast wine region by utilizing the inimitable terroir with old world varietal selections. This allows us to grow grapes to their optimal maturity, creating unique wines of supreme quality.

Skylark Wine Company

Skylark Wine Company is a collaboration between Boulevard Restaurant Wine Directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past twelve years. During their tenure at Boulevard, they have built a close friendship.

Somerston Wine Co

The Somerston Estate is a 1628 acre property in the eastern hills of the Napa Valley. Our Estate wines are selected from a single vineyard block where we feel the soil, microclimate, and varietal are in perfect alignment.

Tablas Creek Vineyard

Tablas Creek Vineyard is the result of a decades-long friendship between the Perrin Family of Château de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands. The families created a partnership in 1985 and in 1989 purchased a 120-acre property in the hilly Las Tablas district of west Paso Robles for its similarities to Châteauneuf du Pape.

Tentamenti Angelini

Tenimenti Angelini began in 1994 with simultaneous acquisition of wineries Val di Suga, TreRose & San Leonino. Tenimenti Angelini has enriched their offerings by adding excellent Italian white wines like Collepaglia Verdicchio dei Castelli di Jesi & famous Puiatti wines from Friuli Collio & Isonzo.

Testarossa

Our wines are made with state-of-the-art techniques in a 19th-century winery built in 1888 by Jesuit Fathers, who, for nearly 100 years, made Novitiate Wines in these same cellars. Winemaker Bill Brosseau works with growers to balance the vines for rich, flavorful, and nutritionally healthy fruit.

The Hilt

The Hilt champions pinot noir & chardonnay from California's coastal winegrowing regions—Santa Barbara County's Sta. Rita Hills & Santa Maria Valley AVA's prominent among them. Hinted in the name, The Hilt goes "all the way" in its quest for expression & quality; nothing is held back.

The Paring

The Paring bottlings explore different styles and vineyards— made from the vineyard blocks that are either too young or don’t fit into the vintage style of the highly acclaimed Jonata wines—The Paring is essentially a "chip off the old block".

Three Sticks

Three Sticks is committed to producing artisanal wines from vineyard sites, such as our famed Durell Estate Vineyard. Durell Vineyard and the other sites are managed in a minimalist fashion, for low yields. We take a minimalist approach so wines reflect the vineyards they come from.

TY KU

TY KU is the leader in Premium Sake & Spirits, producing the best tasting, most awarded, and fastest growing Japanese portfolio on the market. It is based on the principle of sharing. Its founders spent years researching the best sake breweries and spirit distilleries in Japan with the desire to share the honored secrets of the purest beverages on the planet with the West.

Vibrant Rioja

Vibrant Rioja introduces you to the region of Rioja: scenic beauty, welcoming people, extraordinary architecture & wonderful cuisine. It is located in north-central Spain & is 1 of 2 wine regions in the country to be awarded the Denominación de Origen Calificada status, Spain’s highest recognition of a wine region that demonstrates high quality levels. 126


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:09 PM Page 127

THIRD ANNUAL LOS ANGELES FOOD & WINE

WALT

WALT is dedicated to the production of premier Pinot Noir & Chardonnay from the Pacific Coast’s most distinctive vineyard sites. Our philosophy is of precision allowing the wines to naturally & honestly express the character of the site where grown. Under the artisanship of Steve Leveque & Megan Gunderson, WALT Wines will continue to evolve & develop.

Wattle Creek

Wattle Creek, founded by Christopher & Kristine Williams, is a family owned winery producing estate grown wine from 2 exceptional vineyards, Alexander Valley in Sonoma County & Yorkville Highlands in Mendocino County. The name is derived from Australia's Wattle Tree, a member of the acacia family.

Wind Gap Wines

Founded by Pax and Pam Mahle, Wind Gap is dedicated to making honest, authentic and compelling wines from special places in the Sonoma Coast. Driven by Pax and his inspiration from European wine culture, his wines are leading the movement towards making wines of finesse and balance in California.

127


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:10 PM Page 128


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:10 PM Page 129


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:11 PM Page 130

4:25 p.m. Iron Chef Michael Symon Cooking Demo April 10, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Pebble Beach Food & Wine Flashback


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:11 PM Page 131

3:37 p.m. Gary2 - Franscioni & Pisoni April 10, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Pebble Beach Food & Wine Flashback


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:26 PM Page 132

Monterey. a quality of light, a nostalgia, a dream

Adventures. For everything Monterey. www.adventuresmontereybay.com by The Monterey County Herald, Monterey’s only daily newspaper


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:12 PM Page 133

THE

HERALD

APP

• Breaking News Alerts • Local Headlines • Community Stories Stay connected with the latest news in Monterey County!

Search your App Store for Monterey County Herald or Scan this code to download the App.

#MontereyHerald

CA PTUR E

M ONTEREY

Capture Monterey is a free online photo contest where Pebble Beach Food & Wine attendees submit their best photos and vote for their favorite shots. Winning photos are published and photographers are recognized! FREE to enter ~ FREE to vote! Join today and share your photos at

CaptureMonterey.com Sponsored by


Epicure_pages_92-134_USE_Layout 1 8/5/13 8:09 AM Page 134

THIRD ANNUAL LOS ANGELES FOOD & WINE

SPECIAL THANKS WITHOUT

YOU, THIS EVENT WOULD NOT BE POSSIBLE

OUR INCREDIBLE FOUNDING PARTNERS Food & Wine Magazine Lexus THE PARTNERS THAT MAKE US LOOK GOOD Chef Works Classic Party Rentals Central City Association of Los Angeles Delta Air Lines Fairmont Miramar Hotel & Bungalows Jenn-Air L'Ermitage Beverly Hills LA Center Studios Los Angeles Tourism & Convention Board

Mansour Travel Company Montage Beverly Hills Patina Restaurant Group The Broad The City of Los Angeles The Colburn School The Cosmopolitan of Las Vegas The Music Center The Westin Bonaventure Hotel & Suites Shutters on the Beach WaterMarke Tower Our inspiration every day: incredibly patient, supportive, and loving families and friends

134

Our Dear Friends and Advisors – You know who you are! An extra special call out this year to Justin Weiss, Matthew Karatz, Veronica Perez, Lauren Klaussen, Sara Hernandez, Rogelio Navar, Ryan Brooks, Erick Martell, Cindy & Jeff Troesh A special thank you to all of our volunteers for your tireless effort throughout the weekend


Epicure_pages_92-134_USE_Layout 1 8/2/13 4:26 PM Page 135


Epicure_pages_92-134_USE_Layout 1 8/5/13 8:10 AM Page 136

A NAME TO REMEMBER,

a view you will never forget.

Voted one of the “TOP 500 HOTELS IN THE WORLD ” by Travel & Leisure Magazine

Our enchanting coastal hideaway overlooking the Big Sur coastline has drawn travelers from around the world for more than 55 years. From the moment you arrive, the unforgettable ocean views set the tone for relaxation, and a host of complimentary amenities pamper you from morning to night. With our gracious elegance and 35 luxuriously appointed rooms and suites, the Tickle Pink Inn is a place you will always remember. RESERVATIONS (800) 635-4774 • WWW.TICKLEPINKINN.COM 155 HIGHLAND DRIVE, CARMEL, CA 93923

Los Angeles Food & Wine - 2013 Epicure  

Cuisine and culture collide this August 22-25 as the Los Angeles Food & Wine Festival brings some of the most celebrated culinary talent in...

Read more
Read more
Similar to
Popular now
Just for you