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Sentient Jet Membership is a jet membership program of Sentient Jet, Inc., a wholly-owned subsidiary of Sentient Jet Holdings, LLC. All flights are operated by FAR Part 135 air carriers (“Operators”), who shall maintain full Operational Control of charter flights at all times. Operators providing service for Sentient Jet Membership must meet both FAA safety requirements and additional standards established by Sentient Jet, Inc. Some flights will be operated by Sentient Flight Group, LLC or by one of the wholly-owned subsidiaries of Sentient Jet Holdings, LLC, each as an individual FAR Part 135 air carrier with full Operational Control of their respective charter flights and each operating in full compliance with all FAA requirements and Sentient Jet, Inc., standards. PEBBLE BEACH®, PEBBLE BEACH RESORTS®, THE HERITAGE LOGO, THE LONE CYPRESS™ and its distinctive image are trademarks, service marks and trade dress of Pebble Beach Company. Used by permission.

private flight

now more flexible

At Sentient, we understand that no two trips are alike. So we’ve pioneered a unique Membership Program that’s as flexible as your lifestyle. Each time you fly, we provide you with the jet solution that best meets your needs—delivering it with a level of personalized service designed to make every flight an extraordinary experience.

Sentient Jet Membership is a proud sponsor of Pebble Beach Food & Wine.

CALL & LEARN MORE TODAY 800.941.7619 I




Exotic destinations. Delicious food and wine. Mouth-watering cocktails. A collectible piece of art. Rare and dazzling diamonds. Hidden golf course gems. These are just some of the images that come to mind with Travel + Leisure, Food & Wine, Departures, Travel + Leisure Golf, and Executive Travel—the high-profile, award-winning luxury lifestyle magazine brands published by American Express Publishing Corporation. In addition to the roster of luxury lifestyle titles, American Express Publishing produces travel, cooking, wine, time management, and financial books and products, develops online content, operates luxury-market events, and creates custom print and online programs for both customers and clients from its headquarters in the heart of midtown Manhattan. Delivering lifestyle expertise that informs choices, enriches perspective, and empowers affluent and accomplished people to take action is the mission behind American Express Publishing, a wholly owned subsidiary of the American Express Company. We provide premium content to an increasingly affluent customer base of more than eight million across our brands.

(Source: MMR and American Express Publishing)

“Everyday, our editors are out scouting the world for insider information and trends that will ultimately empower our readers and enrich their lives. Every employee at our company is charged with how to bring life’s great pleasures—travel, food, wine, and golf—to our customers. It’s a wonderful space to be in.” — Ed Kelly, American Express Publishing President and CEO



One of the ways the company has been able to grow at such an accelerated pace is the strategic development of branded extensions and marketing through our readers’ passion points.

Last year, American Express Publishing launched The First Annual Study of Affluence and Wealth in America, produced in conjunction with Harrison Group, a strategic marketing consulting and research services firm, to gain a deeper perspective about how our coveted audience of affluent, super-affluent, and wealthy consumers view themselves and their lives. The research, announced at the annual American Express Publishing Luxury Summit, a premier forum dedicated exclusively to the luxury industry, provided extensive knowledge and insights about this group of individuals, which we’ve named the New American Aristocracy. Our research revealed extraordinary findings including:

Some highlights of our brands: Travel + Leisure ( the premier chronicler of the way we travel now, examines the places, the ideas, and the trends that define modern global culture. The magazine inspires millions of people to explore the world, equipping them with reliable advice and a clearer understanding of how travel can change their lives. Travel + Leisure has a network of seven editions worldwide. Travel + Leisure recently collaborated with Dorling Kindersley on a Travel + Leisure book series Unexpected France and Unexpected Italy—in addition to publishing other books, such as 100 Greatest Trips. Food & Wine ( the modern, stylish, trend-spotting, talent-seeking epicurean magazine, attracts an audience of 6.9 million readers with a passionate interest in, and an adventurous approach to, cooking, wine, entertaining, restaurants and travel. The Food & Wine brand features Food & Wine Books, including annual editions of Best of the Best, the Food & Wine Wine Guide and Food & Wine Cocktails, the Food & Wine Classic in Aspen, as well as Food & Wine China. Departures, the leading authority on luxury lifestyle, is published by the American Express Publishing Corporation for American Express Platinum Card® and Centurion® members. Departures is published seven times per year and has 12 international editions in the U.S., Japan, Russia, Germany, U.K., Sweden, Netherlands, France, Spain, Italy and Austria, and throughout the Middle East. The magazine won its’ first highly coveted ASME (American Society of Magazine Editors) award in 2007. Travel + Leisure Golf ( covers all of the elements of the luxury golf lifestyle from top destinations and the world’s best courses to golf fashion and the latest in equipment. Published six times a year, Travel + Leisure Golf has an audience of more than 650,000 readers. Executive Travel Magazine ( helps frequent travelers live life on the road as well as they do at home. Published six times per year, Executive Travel provides readers with relevant travel news and information, coupled with strategies and advice. The Executive Travel wiki site is the ultimate online resource that combines community and content for traveling executives.

• The New American Aristocracy share a middle class mindset • 92% has earned their money; only 8% inherited their money • 80% of these individuals were raised in middle class or lesser homes • Learning to live with wealth takes time • The study reveals that there is an increased desire for product artistry—it’s about craftsmanship, quality and design. We haven’t seen design play such a powerful role since the art deco period in the late twenties (The last time wealth was so concentrated in America). The New American Aristocracy must master hundreds of categories as they journey in luxury consumption. As they engage with brands and make choices, American Express Publishing is there to inform, enrich and enpower these affluent Americans—the mission behind our relevant and actionable brands.

For more information, please call 212.382.5600.

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Welcome Fellow Foodies and Wine Enthusiasts, It is with overwhelming satisfaction, pleasure, and pride that we bring you the First Annual Pebble Beach Food & Wine. 53 of the world’s culinary grandmasters and more than 200 of the finest wineries from around the globe have joined us here in Pebble Beach, one of the most picturesque properties in the world, in support of an epicurean lifestyle event that celebrates the best life has to offer. The quantity and quality of talent that will work hand-in-hand this weekend to create these unforgettable epicurean experiences, comes together in such a format very rarely. How fortunate we are to be the lucky enthusiasts who will enjoy their craft and passion. While these chefs, wineries, sommeliers and industry professionals are here to celebrate the love for what they do, they congregate from across the globe for another reason. This weekend does more than just indulge our senses—it helps others. The First Annual Pebble Beach Food & Wine was commissioned by the Monterey County Wine Education Foundation, which benefits young aspiring students who wish to pursue a career in oenology. In addition, through the generosity of the foundation, a portion of proceeds will support other programs such as CASA (Court Appointed Special Advocates), the Boys and Girls Clubs of Monterey County, and the Pebble Beach Foundation. We encourage and welcome direct donations to these great charities that are changing lives for the better each and every day. Foodies and wine enthusiasts of all levels and from all walks of life have joined us this weekend to celebrate their passion. This weekend, take a moment to talk to others about their culinary experiences, their opinions, and learn from each other. Countless professionals from around the world are here. Engage them and let their knowledge advance your enjoyment of this great pastime. This unforgettable event could not have been possible without our brand partners. We are honored to announce American Express Publishing as the presenting sponsor of the First Annual Pebble Beach Food & Wine. We couldn’t ask for a better partner in growing the premier culinary event on the west coast. Furthermore, we are pleased to announce our partnership with Lexus, the official luxury automobile of the Pebble Beach Food & Wine. On Friday and Saturday, thousands of guests will enjoy the Lexus Grand Tasting featuring 200 wineries and 32 of the weekend’s top chefs. On Friday night the Lexus Rare Wine Auction Dinner will surely be most extraordinary. We could not make this event possible without our other partners including Lussori, Schott Zwiesel/Fortessa, Kitchen Aid, All-Clad, Sentient Jet, US Foodservice, Southern Wine & Spirits, and Monterey County Agriculture. We thank each chef, sommelier, sponsor, staff member, volunteer, and supporter who has created a pinnacle event that we hope will last for the next 100 years and beyond. Let us all raise a glass and toast, to the first of many gatherings in this pristine forest, based on food, wine, friendship, and the good life. Cheers,

Robert Weakley Co-Founder

David Alan Bernahl, II Co-Founder



A Big Thank You to Our Sponsors The First Annual Pebble Beach Food & Wine would not be possible without the help and support from these generous sponsors. Their commitment to creating a world class epicurean event is unparalleled. Please take a moment to visit and learn more about our brand partners.

Honolulu Fish Plugra California Caviar Niman Ranch Gourmet Attitude Stephen Singer Olio Waste Management Food Innovations Betterbrands Broken Arrow Ranch Snake River Farms

Greenleaf Marin French Cheese Illy Caffe Joe’s Stone Crab Diversified Stage & Lighting La Chouette La Brea Bakery Santa Monica Seafood Odwalla True World Foods Imp Foods

Valrhona HID Image Sales Innerworking Troia Ice 12

HDO Tents Mission Linen Clover Stornetta Republic Uniforms KSBW Hart Davis Hart Lula’s Chocolates Pacific Glass & Etching Economy Restaurant Fixtures PolyScience



Marinus receives a special delivery.

EPICURE is a publication in conjunction with the First Annual Pebble Beach Food & Wine.

Co-Founder and President Robert Weakley Co-Founder David Alan Bernahl, II Vice President, Operations Gary Obligación


Champagne & caviar at Cyrus

11 Welcome from Pebble Beach Food & Wine

Senior Event Manager Tonyia D. Sampognaro Office Manager Michaela Weakley Wine Director Mark Buzan Purchasing Director Richard Julian Cellar Manager Katherine Chadwell Creative Director Christopher A. Iatesta Editor/Writer Carol M. Newman Contributing Writer Raymond Napolitano Advertising Sales Dorothy Maras-Ildiz Chris Chidlaw Volunteer Coordinator Cynthia House Sommelier Captain Seth Kunin Advisory Board Michael Ginor-Chair Ted J. Balestreri Joseph Barrato Kim Beto Fred Dame Mary Ann Leffel John Pelton Dennis A. LeVett Joe Schoendorf

17 Schedule-at-a-Glance 20 Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community.

24 The Artist Known as Arvid Own a piece of the inaugural Pebble Beach Food & Wine with a special limited-edition series captured by artist, Thomas Arvid.

28 The Mondavi Legacy Continues with Continuum The Mondavi family embarks on a new venture—and joins Chef Thomas Keller and Pebble Beach Food & Wine for a night to remember.

32 Get to Know the Nine AVAs of Monterey County A quick tutorial on the county’s wine growing regions.

45 Cooking On-the-Fly with Chef Cal Stamenov The collaboration between a Carmel Valley chef and Santa Cruz farmer is key.

51 The Secret Service Inside the dining rooms of Cyrus, Michael Mina and Eleven Madison Park, the service staff performs magic.

58 The Mixed Salad Bowl of the World John Steinbeck’s “Eden” now boasts a billion dollar agricultural economy.

64 Venue Map 65 Detailed Schedule of Events 73 The Chefs Our stars.

140 Imperial Donations 143 Tasting Notes 166 Acknowledgements 168 Participating Wineries

Published by: Coastal Luxury Management P.O. Box 2496 Carmel, CA 93921

PEBBLE BEACH, CASA PALMERO, CLUB XIX, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D'ELEGANCE, PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, their respective images, logo designs, golf course, and individual golf hole designs are trademarks, service marks, and trade dress of Pebble Beach Company, all rights reserved. © 2008 Pebble Beach Company. Neither this magazine nor any element thereof, including without limitation, text, graphics, images, photographs, likenesses, or other materials, may be copied, reproduced, uploaded, posted, transmitted, or redistributed without the prior express written consent of Pebble Beach Company. Trademarks, service marks, and logo designs owned by third parties are the property of their respective owners and are used by permission.

38 At the Top with Charlie Trotter There is no such thing as ‘second best’ for this Chicago chef.

Pebble Beach Food & Wine executives are joined by Chef Thomas Keller and Cody

Cover Art: Ultimate Destination by Thomas Arvid. © 2008 Thomas Arvid Fine Art, Inc. All rights reserved.

Pebble Beach Food & Wine executives are joined by Chef Thomas Keller and Cody Plott, President & COO of Pebble Beach Company.



California Caviar Company — dedicated purveyors of indulgence, brings new and innovative ways to enhance your culinary world with a focus on sustainable caviar and gourmet foods. Located in San Francisco, we have relationships with California’s finest gourmet food companies and work exclusively with the nation’s top caviar importers, fishermen, farmers and purveyors to offer the best quality products available — with an emphasis on roe that is farmed or purchased from sustainable sources. Linking olde world traditions and caviar culture mystique with the consciousness and creativity of today’s culinary trendsetters, California Caviar Company is uniquely positioned to provide sustainable alternatives for consumers and chefs — including private labeling and custom product development. To learn more about our exceptional caviars, incredible gourmet food products, and commitment to eco-friendly methods of delivery, please contact us. | 415.921.1226


SCHEDULE OF EVENTS AT-A-GLANCE Thursday, March 27, 2008

Friday, March 28, 2008

Saturday, March 29, 2008

Sunday, March 30, 2008

8:30 AM - 2:00 PM

10:00 AM - 11:30 AM

10:00 AM - 11:30 AM

10:00 AM - 11:30 AM

Charity Chef/Winemaker Golf Tournament

The New Face of Spain with Jorge Ordoñez

Jam Session: Top Rated Zinfandels

Grand Crus of Monterey

(Council Room - The Lodge at Pebble Beach)

(Ballroom West - The Inn at Spanish Bay)

(Pebble Beach Golf Links)

(Council Room - The Lodge at Pebble Beach)

6:00 PM - 9:00 PM

Oregon Terroir: Grand Crus of Oregon

Chateau St. Jean Cinq Cépages Blending Seminar

Dom Pérignon A Retrospective Tasting

(Ballroom West - The Inn at Spanish Bay)

(Committee Room - The Lodge at Pebble Beach)

(Ballroom East - The Inn at Spanish Bay)

Women In Wine

The Range of Riesling

Ted Allen

(Committee Room - The Lodge at Pebble Beach)

(Ballroom West - The Inn at Spanish Bay)

(Pebble Beach Room - The Lodge at Pebble Beach)

A Napa Valley Legacy of Fine Wine

PlumpJack: Cork vs. Screwcap

(Ballroom East - The Inn at Spanish Bay)

(Ballroom East - The Inn at Spanish Bay)

Michel Richard

The Chardonnays of Sir Peter Michael

Kosta Browne: Pinot Noir Visionaries

(Ballroom Central - The Inn at Spanish Bay)

(Ballroom Central - The Inn at Spanish Bay)

Chef Mark Miller - Sizzling South West

Chef Todd English - Cooking Olives Style

(St. Andrews Room - The Inn at Spanish Bay)

(St. Andrews Room - The Inn at Spanish Bay)

Chef Jacques Pépin - The Legend

Chef Tom Colicchio - Top Chef

(Pebble Beach Room - The Lodge at Pebble Beach)

(Pebble Beach Room - The Lodge at Pebble Beach)

12:00 PM - 2:30 PM

12:00 PM - 3:00 PM

Fusion at its Finest

(Package holders may enter at 11:30 AM)

(Roy’s - The Inn at Spanish Bay)

The Lexus Grand Tasting

A Day in Italy

(The Lexus Grand Tasting - The Equestrian Center)

(Pèppoli - The Inn at Spanish Bay)

3:00 PM - 4:30 PM

Opening Night Reception (The Inn at Spanish Bay)

A Celebration of France

The Sommelier Experience The Art of Blind Tasting

(Club XIX - The Lodge at Pebble Beach)

Coastal Cuisine

(Council Room - The Lodge at Pebble Beach)

(Stillwater Bar & Grill - The Lodge at Pebble Beach)

Chef’s Table Lunch

Silver Oak: Alexander Valley vs. Napa Valley

(The Lexus Grand Tasting - The Equestrian Center)

(Ballroom Central - The Inn at Spanish Bay)

3:00 PM - 4:30 PM

A Tribute to Gary Pisoni: Pinot Noir Passion

The Wines of Spring Mountain (Committee Room - The Lodge at Pebble Beach)

(Ballroom West - The Inn at Spanish Bay)

Pax: A Tour Through the World of Pax

Harlan Estate Retrospective

(Ballroom West - The Inn at Spanish Bay)

(Ballroom East - The Inn at Spanish Bay)

Penfolds - Four Decades of Penfolds Bin 389 Cabernet-Shiraz

Shafer Vineyards: Hillside Select

(Council Room - The Lodge at Pebble Beach)

Chef Gary Danko A San Francisco Legend

(Committee Room - The Lodge at Pebble Beach)

Château Margaux - A Tasting Spanning Five Decades of Seduction

(St. Andrews Room - The Inn at Spanish Bay)

(Ballroom Central - The Inn at Spanish Bay)

Chef Charlie Trotter - 5-Star Cooking

The Wines of Heidi Peterson Barrett

(Pebble Beach Room - The Lodge at Pebble Beach)

(Ballroom East - The Inn at Spanish Bay)

6:30 PM - 11:00 PM

Chef Ming Tsai - Simply Ming

Grand Finale Dinner

(St. Andrews Room - The Inn at Spanish Bay)

(The Ballroom of The Inn at Spanish Bay)

Chef Thomas Keller - Cooking with the Only Michelin 7-Star

The Lexus Grand Finale Dinner (The Beach & Tennis Club)

(Pebble Beach Room - The Lodge at Pebble Beach)

6:30 PM - 11:00 PM A Night of Stars Dinner (The Ballroom of The Inn at Spanish Bay)

The Lexus Rare Wine Auction & Dinner (The Beach & Tennis Club)


(St. Andrews Room - The Inn at Spanish Bay)

12:00 PM - 3:00 PM (Package holders may enter at 11:30 AM) The Lexus Grand Tasting (The Lexus Grand Tasting - The Equestrian Center)


Making a Difference Your participation in Pebble Beach Food & Wine reaches out to our community.

The Boys and Girls Clubs of Monterey County The Boys and Girls Clubs of Monterey County is on a mission. It strives to instill a sense of competence in all children ages six to eighteen. BGCMC brings a sense of usefulness. A sense of belonging. A sense of power and influence—and gives all children a chance to be heard. When these needs are met, kids can reach their full potential. Through a variety of activities, The Boys and Girls Clubs of Monterey County strives to engage children on all levels. Core programs are designed that actively involve adults, contemporaries and families in children’s lives.

Monterey Wine Educational Foundation Carol Chorbajian, President of the Monterey Wine Educational Foundation says, “We want to encourage people—of all ages—to go into the hospitality industry or study enology and viticulture.”

Recreation, sports and fitness classes promote a positive and healthy use of leisure time. Education and career development in the arts builds character, teaches leadership development, and promotes health and life skills. All enhance learning with the bigger picture of swinging open the doors to a world of new opportunities.

Twenty years ago, the foundation was launched by a group in the hospitality industry, spearheaded by Ted Balestreri and Bert Cutino, longtime co-owners of the Sardine Factory restaurant and local leaders. Since then, a scholarship fund has also been established in the name of pioneering winemaker Dr. Richard Peterson, who is credited with having founded, designed and developed The Monterey Vineyard (now Blackstone Vineyards) as well as in the name of Ms. Chorbajian herself.

Guidance from BGCMC doesn’t stop when a teen reaches adulthood. In fact, the organization helps pave the way toward a successful future as an adult. In 2005, the Academic Success Initiative was launched. The program shepherds members of BGCMC so they are properly outfitted to graduate from high school, and achieve even greater things like graduate from college, begin a fulfilling career and become active, inspired, informed denizens in their own communities.

The organization’s first priority is for students in Monterey County pursuing a career in the hospitality and winemaking arenas; or for those currently working in the hospitality industry that would like to take certification courses to help them advance their careers, foster growth and continue on this path.

For more information and to learn more about how you can help:

As CEO and President Donna Ferraro puts it, “The best part of our work? Seeing young people recognize their positive potential and then claim it! Knowing you had even a small part in helping a young person spread his/her wings and soar makes looking in the mirror a more positive experience.”

831-626-8636 or go to or

Currently, over 500 members participate in Monterey County club programs. Volunteers are needed in all aspects of the program: year-round

Scholarships fall under the umbrella of the National Restaurant Association.



child receives the same amount of attention.

academic advancement, coaching team sports, weight training and conditioning, art instruction, teen activities, computer instruction, science research and fundraising events.

CASA’s volunteers range from entrepreneurs to working parents to retired individuals. Greene hopes to bring younger people in as volunteers as well as raise the number of bilingual volunteers who might better understand some of the more subtle nuances with a child of a different first language. Volunteers are asked to commit to a minimum of 18months, and to twelve hours of work per month. Training by CASA is provided and by the end of the training period, volunteers are empowered to be legally involved.

To learn more about The Boys and Girls Clubs of Monterey County and volunteer opportunities: 831-394-5171 or go to


(Court Appointed Special Advocates)

Remember this acronym: CASA. It stands for Court Appointed Special Advocates. And the people behind the initials are forever changing the lives of children throughout Monterey County.

Children introduced into CASA usually see at least three social workers in their young lives, as well as go through two to three placements in foster care. The role an advocate can play is invaluable—being there with the best interest of the child at heart— truly does make a difference.

“Our role as an agency is to serve as advocates for children,” says Siobhan Greene, Executive Director of CASA. “Our volunteers step into the lives of children and walk them through the complex social service system.”

To learn more about CASA and to find out about volunteer opportunities:

CASA looks after abused and neglected children, providing them with opportunites to lead positive, healthy and productive lives. When caring, responsible adults who offer a stable, consistent support network get involved in the lives of these children, the cycle of abuse and neglect breaks down. Engaging trained volunteers is key to CASA, and the program does just that, empowering community members to place children’s needs and well-being as priority. When volunteers spend time with children doing simple activities, conversations are fostered, and that’s when the most powerful messages are sent.

831-455-6800 or go to

Pebble Beach Company Foundation The Pebble Beach Company Foundation is a separate non-profit organization and the official giving arm of Pebble Beach Company. The Pebble Beach Company Foundation distributes annual grants to educational organizations and activities that benefit the youth of Monterey County. In addition to grants to local schools and cultural, environmental and athletic organizations, the Foundation also funds scholarships for children of Pebble Beach Company employees for their post-secondary education.

When abuse and neglect is involved in a case, CASA removes the child from the environment and from the care of the parents. “We want to give both the parents and kids time to heal,” explains Greene.

To learn more about The Pebble Beach Company Foundation:

Perhaps the greatest strength of CASA is its ability to give people a hands-on way to help. To engage with vulnerable kids. To teach good boundaries and good judgment. The program currently has 135 advocates. There are over 200 children appointed to the organization, so some of the advocates work with more than one child. But the goal is to even out that ratio so each


Proudly supporting the charitable efforts of Pebble Beach Food & Wine

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Wines Captured in Oil Flavor Artful Living Thomas Arvid joins the inaugural Pebble Beach Food & Wine as the Official Artist of the event.

Thomas Arvid’s art philosophy – welcoming, familiar, and sincere–transcends to his wine collection. He designed his cellar (above) to emphasize consumption. Like his paintings, his cellar is composed of bottles reflective of a perfect moment in time. Each bottle carries a meaningful story soon to be shared with friends.

subject more than a decade ago, Arvid redefined the modern still life by infusing an overflowing passion and astounding viewers with his mastery of light, depth and reflection.


homas Arvid possesses an astonishing ability to capture and refine a moment, enticing the viewer into each masterpiece…tantalizing each sense. When he began to focus on wine as an artistic



“Crisp, light, and refreshing: Like the finish of a spectacular white on the palate, Arvid’s modern interpretation of “Les Bouchons” is enticing in its simplicity. The modest collection is ingeniously arranged against a backdrop of white, leaving the eye free to explore the textural nuance and play of shadow on cork.”

Classically composed, the stylish and elegant appeal of Arvid’s art is a testament to his ability to translate the sensory experience of wine onto canvas. Through the eyes of the artist, we are invited to share in life’s special moments, where there is always a great bottle close at hand. This connection is what Arvid is so thrilled to facilitate. “When I see [viewers] laugh, smile, and remember, that inspires me,” he says.

Reserve Cabernet Sauvignon, 2004 Screaming Eagle Cabernet Sauvignon, 2005 Kosta Browne Pinot Noir, 2004 PlumpJack Cabernet Reserve, 1995 Chateau Margaux, 2005 Continuum, and 2000 Harlan Estate. Highlighting the Lexus Rare Wine Auction & Dinner at The Beach & Tennis Club, Arvid partners with the reserve winemakers, donating the first edition of “Ultimate Destination.” This special Arvid work includes signatures from all of the remarkable winemakers and the artist himself. The limited edition series of “Ultimate Destination” is available for the duration of the event through Phillips Galleries of Fine Arts. The Gallery will hold a special Arvid exhibition running in conjunction with the Reserve and Grand Tasting events.

While Arvid’s intentions are to make wine and art accessible, the popularity of his work has created such demand for his paintings that they are rare and expensive. Meticulous in their detail and reflections, each piece can take up to three months to complete, and new works sell out promptly upon release. To capture this unforgettable weekend experience, Arvid has created a signature work of art commissioned and inspired by the amazing selection of reserve wines featured at Pebble Beach Food and Wine. Aptly named, “Ultimate Destination” conveys the anticipation and excitement of sampling some of the world’s most coveted wines in the exquisite setting that is Pebble Beach.

On Saturday and Sunday, Arvid paints live at the Grand Tasting from noon to 3 p.m. He’ll also make a special appearance Sunday at Phillips Gallery to personalize and sign his work from 4 p.m. to 6 p.m. While Thomas Arvid has become an authentic celebrity among wine collectors and those in the industry, he has emerged as a true American original. Arvid’s artwork implies an elegant blend of fine art, fine wine, and gracious living. His work reflects his personal philosophy based upon the simple pleasures of his life: good friends, good food, and natural and beautiful surroundings. Thomas Arvid articulates it with one of his most quoted phrases: “Life without art is like dinner without wine. Why bother?”

“The Reserve Tasting presents an all-star group of bottles,” says self-taught artist Arvid. “It’s not often that the stars align and you have the opportunity to taste all of these exquisite wines. It’s setting the stage for a weekend you’ll never forget.” Exclusively available during the event, “Ultimate Destination” features wines from the Reserve Tasting, including some of Arvid’s favorites: 1976 Dom Perignon Champagne, 2003 Peter Michael “La Carriere” Chardonnay, 1997 Shafer Hillside

Take the distinct opportunity to meet Arvid during this unparalleled experience. ■





Introducing TusCA Ristorante at Hyatt Regency Monterey. Tuscan cuisine blended with modern California style for a new flavor all its own. For reservations, call 831 657 6675 or visit

acclaimed chef michel richard, chosen by the james beard foundation a s o u t s t a n d i n g c h e f i n a m e r i c a f o r 2 0 0 7, introduces his citronelle restaurant to carmel valley ranch.

C Citronelle features a light fusion of French and Californian influences, private dining rooms and wine vaults. Citronelle is the most recent enhancement to the multi-million dollar transformation of Carmel Valley Ranch. Experience the fresh, creative ambiance of Citronelle.

for reservations, please call 831.625.9500 or visit


Continuum Sets the Table for a Fifth Beginning of Mondavi By Carol M. Newman

Chef Thomas Keller with the Mondavi family: Robert Mondavi’s wife, Margrit, Continuum Winemaker Timothy, and his daughter and Continuum Marketing Director, Carissa

cycle of grapes in the vineyard. Privately in Napa Valley, at the home of Robert and Margrit Mondavi, the wine is given its most challenging trial run yet— seeing how it stands up next to the cuisine of America’s finest chef.


legendary winemaker at the table, Robert Mondavi. A celebrated chef manning the kitchen, Thomas Keller. The kick off of the First annual Pebble Beach Food & Wine. It’s a culinary coup de grace for sure, but it’s the bare bottles that are garnering all of the attention, their labels, still ‘under construction’ as Mr. Mondavi’s granddaughter, Chiara, seeks inspiration for the artwork from her family’s vineyards.

High on Wappo Hill, the serene letterbox vista from the Mondavi kitchen diverts the hum of the Highway 29 jugular. Dog-eared cookbooks complement architect Cliff May’s relaxed ranch-style lived-in aesthetic. In the adjacent dining room, Margrit Mondavi plies handmade place cards for her soon to-arrive guests. Even from their earliest forays into winemaking, the Mondavi family has valued food, entertainment and wine—as one.

At Pebble Beach Food & Wine, the Mondavi family unveils their new venture, Continuum, in bold public fashion (artwork affixed, anticipated at $125.00 per bottle.) It’s the first wine the Mondavi family has been involved with since the sale of Robert Mondavi Corp. to Constellation Brands in 2004. The wine’s name tells a story of continuation: of a legacy that Cesare Mondavi began in 1919, family tradition and of the

Prohibition brought the Mondavi family to California and involved in the wine business—the start of many family firsts. Because of their Italian-American



heritage, the family saw a future in table wine—and so a second ‘beginning’ was launched. Robert Mondavi joined his father for a number of years at Charles Krug, the third ‘beginning,’ before starting the Mondavi Winery in 1966, the first major winery built in Napa Valley in the post-Prohibition era—the family’s fourth ‘beginning.’

generation is to take the best of what my family has been able to accomplish, and commit to steadily improving and focusing on that.” “Winemaking is to balance the vine to the land, the fruit to the vine, the winemaking to the fruit and ultimately balance the wine to the table,” articulates Tim. Carissa echoes her father, “A meal without wine is sorely lacking. I grew up understanding that very simple elements and ingredients can truly heighten a dining experience, and wine invites us to take notice and appreciate food and each other.”

Tim Mondavi, the youngest son of Robert, oversees the winemaking for Continuum, a partnership between him, his sister Marcia Mondavi, their families and Robert and Margrit Mondavi. Tim’s five children also play roles in the new business. Daughter, Carissa heads sales and marketing. Dante, a University of California Davis student, doubles as Cellar Master. Dominic, enrolled at New York City’s Parson’s School of Design, oversees website graphics. Chiara serves as art director. And Carlo, who is busy with his own endeavor, the skincare line Davi, serves as ambassador-at-large for Continuum. Tim notes, “this fifth beginning is our new continuum and best to achieve as a family.

For the Mondavis, debuting 2005 Continuum alongside the food of their “closest and best regarded neighbor,” Thomas Keller, ladders their wish that Continuum embody excellence. Keller has been a friend of the family for years as a result of the historic Great Chefs program at the Mondavi Winery. Carrisa calls Keller “an innovator and artist in the food world. One might say he was a muse for the vision of Continuum. In keeping with Keller’s philosophy of culling only superlative ingredients for his creations, Carrisa says, “we are sourcing the fruit from what we believe to be the best locations in the valley, from vineyards we’ve been involved with now for four generations.”

Robert Mondavi’s grandchildren take valuable lessons from their family’s long winemaking history. Carissa speaks for her siblings. “With Continuum, it is no longer about putting wine on the American table. That has been a big part of the life’s work of previous generations, and has to a large degree been accomplished. Our goal now in my

Those vineyards intone history. Grapes come from To Kalon in the Oakville District and from family holdings in the Stag’s Leap District. Continuum is a

Two legends synonymous with Napa Valley: Robert Mondavi and Thomas Keller



Laundry team replicate the restaurant’s dining experience. Indeed, the seamless orchestration unfolds just as it does inside the surgically-precise Yountville kitchen. Courses arrive in a banquet of spiritual nourishment served on the same Bertrand Raynaud porcelain used at the restaurant. The only difference: Luca, the family poodle dashes hopefully between tables. The road to the Continuum provokes, the journey paved with sumptuous insights like sturgeon caviar, white truffle lasagna with shaved truffles from Alba and butter-poached lobster tail. It’s not until the fourth course of herb roasted sirloin of Mishima beef adorned with golden chanterelles, chestnuts and a salsify and fuyu persimmon mustard that a solemn hush of anticipation falls on the room and Bordeaux glasses fill with the ‘shiner.’ Tim Mondavi stands to toast “new beginnings.” Then, quoting Sir Isaak Newton, he says, “If I have seen further it is by standing on ye shoulders of Giants.” Translation: there’s still much more to come from the Mondavi family. ■

Pebble Beach Food & Wine Co-founder and President, Robert Weakley with Director of Operations & Logistics, Gary Obligación, Carissa Mondavi and Robert Mondavi

Bordeaux blend of 60% cabernet sauvignon, 20% cabernet franc and 20% petit verdot. Keller first sampled Continuum just two days before the Mondavi dinner. He calls the wine “a big Napa Valley cabernet” obliging an equal food partner. “What first came to mind was to pair it with a really rich flavorful beef dish. So we decided to use Nishima aged sirloin.” The American Wagyu Kobestyle beef comes from Mishima Ranch, a Japanese-owned production cattle farm in Northern California, praised for producing a richly marbled and lush product. “We tailored the menu to showcase the wine, the Mondavi family and the spirit behind Continuum.” For Keller, the Mondavis are part of what he refers to as his “trilogy” of influence (along with Julia Child and Chuck Williams) responsible for America’s culinary scene today. Keller first met Robert and Margrit Mondavi years ago when they dined at The French Laundry. “I remember how privileged I felt to have an icon in America’s food and wine scene at the restaurant. It was extraordinary. But it was very easy to get to know them because both he (Robert) and Margrit are such warm, gracious and wonderful people.” And so, on Wappo Hill, 20 members of The French



Nine Lives A primer on the American Viticultural Areas of Monterey County. By Carol M. Newman

most evident choice as the largest growing region with higher-profile neighbors, Napa and Sonoma to the north, and California’s fastest grape growing region, Paso Robles, to the south. Santa Barbara hangs on the Hollywood marquee too, its vistas and vines made famous in the film Sideways. But Monterey, taken from the Spanish, monte and rey, indeed, lives up to its lofty translation— “king of the forest.”


ook beyond Monterey County’s rugged good looks, famed golf courses, pristine cities and charming towns, and find eight designated American viticultural areas which fall under the umbrella of the larger ninth AVA, Monterey County. These AVAs stretch the entire length of the county, some 3,771 square miles and 40,000 planted acres. Cold waters and cool coastal fog drive this diverse landscape. The famed coastline does more than please residents and visitors with a pretty face. It’s what we don’t see—a hollow submarine canyon beneath Monterey Bay that causes vast temperature fluctuations—diurnal swings—that account for the county’s hallmark long wine grape growing season.

Get to know these distinctive growing districts:

Carmel Valley Enveloped within the Santa Lucia Mountain range, Carmel Valley’s cattle ranches and farmlands may have nearly disappeared, but the Valley remains as picturesque as ever, rich with pasture lands, horse ranches—and 300 acres of vineyards. Sitting pretty, Carmel Valley is arguably the most well known of the Monterey County AVAs. Carmel Valley’s

The Monterey County AVA includes warm inland valleys, high mountains, lowlands, foothills and the fertile Salinas valley. The county may not be the state’s



San Bernabe

proximity to the ocean misleads, so does its classification as a cool region. In fact, the district benefits distinctly from warmer temperatures and many of the Valley vineyards located in the southeastern corner, climb to elevations above 1,000 feet, making growing conditions ideal for Cabernet, Merlot and vibrant Bordeaux-style blends.

The area’s known history dates to 1776. Then, San Bernabe was owned by Mission San Antonio de Padua, the third California mission. In 1842 a land grant was deeded to Petronillo Rios, a cattle rancher who produced the region’s first bottled wine. Since then, more than 5,000 acres have been cultivated for grape growing. San Bernabe is unusual in that a single vineyard might share multiple temperatures. It’s also noted that average annual temperatures share similarities to those in Napa Valley, but grapes in San Bernabe take four weeks longer to mature, due to the cool afternoons and lower nighttime temperatures. Some 20 varietals grow here, including Syrah, Sauvignon Blanc, Riesling, Muscat, Gewurtzaminer, Sangiovese and Chardonnay.

Hames Valley Go to the southernmost tip of Monterey County and find Hames Valley. Valley vintners have garnered attention for crafting traditional Rhone varietals grown in loamy soil and Lockwood shale. This is arid country and 10,000 acres of grapes find protection under oak-covered hills that dot the landscape. With temperatures warmer than anywhere else in the county, bold, ripe flavors are born from the land.

Arroyo Seco

San Lucas

Arroyo Seco stands for ‘dry river bed.’ It’s precisely these steep river terrace scapes and shallow creek

This small agricultural and farming community rises on a bluff at the Southwestern edge of Salinas Valley, 80 miles from the coast, so the maritime impact weighs less heavily. Before 1970, the year grapes were first introduced to San Lucas, this was primarily cattle country. Though much of the grasslands have remained, as does historical Rancho San Lucas (a thriving sheep ranch still worked by its descendants), 8,000 acres are devoted to growing wine grapes. Warm summer climate temperature sometime swing 40 degrees or more, and with little rainfall, a longer growing season results. Expect Cabernet Sauvignon and Merlot grapes to ripen and mature slowly, bleeding with full black cherry berry flavors. Chardonnays and Sauvignon Blanc hints of the tropics.

beds that define this AVA; they offer protection from cool afternoon maritime breezes. The rocky soil, 34 inch cobblestones referred to as ‘Greenfield potatoes’ or ‘dinosaur eggs’ absorb heat during the day and give off heat in the evening, regulating the temperature. The warm gravely soil offers something else, too—defense from freezing temperatures when cool conditions strike. The Chardonnays and Rieslings grown here bloom with lush tropical fruit characteristics.

Santa Lucia Highlands The earliest grape plantings are traced to the arrival of the first Spanish missionaries in 1790. It wasn’t until the early 1970’s, with initial plantings by Paraiso Vineyards, that the region exploded on the scene. Now there are some 5,000 acres devoted to wine grapes. Set on the steep terraces of the Santa Lucia Mountains, the elevated locations of the vines have the advantage of morning sun and cool afternoon breezes. This pattern alters the growing season—it’s longer—and grapes are given more



time to max out. Pinot Noirs are profound, deep with cherry reds, and Rhone-style varieties flourish in the warmer, wind protected areas.

soils see little rainfall so grapes have the chance to develop fully. Yields are limited and 300 cultivated acres produce Chardonnay, Pinot Noir, Syrah and Chenin Blanc.


San Antonio

Extreme geography defines the arid Chalone region. The chaparral-covered Gabilan Mountains are home to the remains of an ancient volcano, the Pinnacles National Monument. Also here, live some of the oldest producing vines in the county planted in 1919. Vineyards are situated high in this mountain range at 1,800 feet, well out of reach of Monterey Bay’s looming fog bank, some 30 miles to the east. The decomposed limestone and granite

The most current designated AVA (2006) in Monterey County lays claim to one of the oldest grape growing regions in the United States. San Antonio’s winemaking roots trace back to 1771 when the Mission San Antonio de Padua was built (the original structure still stands today). The mission became the defining landmark, after which the San Antonio river, the San Antonio lake and the valley itself are named. The mission established the first of the area’s vineyards and wineries. Just as today’s winemakers in the region do, the missionaries understood the region’s climate was ideal for producing wine. San Antonio’s warm climate and gravelly loam and clay soils are ripe with Rhone and Bordeaux varietals, such as Cabernet Sauvignon, Cabernet Franc and Syrah. ■

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Spontaneous Combustion Staying on top for twenty years isn’t just about serving great food and wine. For Chef Charlie Trotter, work is an obsession and an out and out throw down. By Carol M. Newman

An uneasy edge sweeps over the kitchen as the commander examines the colorful plates staggered on the staging table like rows of tulips. His glowering gaze lowers below his eyeglasses. Something’s not right. The could-be criminologist examines scratches set deep in the circular grooves of the pasty white plates. The china is no more than a few months old and yet? He rubs them with a

“Go, go, GO!” On that monosyllabic order, three chefs in socks (who dare not scuff the hardwood) begin to dollop, squirt and garnish 12 plates under the keen watch of their commander-inchief. He vigilantly keeps portions in petite check overseeing that sauces are artfully napped and land like oil dripped on a Jackson Pollock canvas. Sea urchin is salted. Garnishes festooned.



warm dish towel and still—scratches. Is the dishwasher to blame? Mishandling? You can bet this hiccup will be looked into. The chefs are allowed to march their first course to the eager group of twelve seated in the dining room. And so it goes through the night. No, this is not the north or south dining room of 816 Armitage Avenue, the address of Charlie Trotter’s Chicago restaurant. The dining experience being shepherded is a few blocks down the street—at Chef Trotter’s home. There, bidders and winners of a $25,000 charity auction claim their prize—a twelve course meal cooked by the staff in the intimate brownstone setting. Meanwhile, the restaurant isn’t closed tonight. In fact, it’s a full house, business as usual. There, two lucky laypeople have spent the day partaking in the ‘Guest Chef For a Day’ program. For the past fifteen years, each day since the restaurant has been open, guests have bought their way in to this experience, for a minimum of $500, the proceeds going to charity. Guest chefs are spared no secrets. They join Van on the line or Della in pastry, moving from station to station, trimming matsutake mushrooms or juicing tangerines. They even take family meal with the staff.

movements are weighted to the earth, lost in this modern dance. Focus doesn’t shift even with Trotter’s discordant, “Come on, come on, COME on. Rock it out!”

For everyone involved, the intensity reaches a slow build. By 6pm, the first guests arrive at the soughtafter kitchen table – literally on the front lines and one of the first of its kind to brazenly throw aside the curtain and show off the wizardry in this land of Oz, sending a defiant, ‘we’re proud of our conduct’ message. It’s a rather raw experience right in the thick of it—with no cushy banquettes to lean into and a direct line of sight to the expediting area where “Zen master,” “rock star” and, of course, “Chef” Matthias Merges holds down the fort, a 12year reign. The nicknames come with reverence.

At times like these, home becomes an extension of the restaurant, its purpose and intensity just as heated, never mind the too-cute red Christmas towel casually draped on the professional Wolf range. Trotter pushes his team to their limits in pursuit of what he refers to as “excellence.” He has to. He steadfastly follows his own mantra. Like the late Miles Davis who dug in to every major development in jazz through the decades, Trotter’s work ethic embodies a similar spontaneous posture: improvisation is composition speeded up. Whatever can be dreamt, Trotter assumes his team will transform into reality.

Back at the brownstone, plates fly out of the kitchen to the hip hop of Chef Trotter’s 16-year old son, Dylan’s musical mix. The chefs find their rhythm somewhere in the back beats. Kate, a twentysomething with four months of experience at the restaurant, moves gingerly alongside 20-year veteran and Trotter’s first employee, Reginald. Their

Hours before the private party started, Trotter led his staff in a daily service meeting. The topical discussion rotates. At any moment, chefs and service team members could be called upon to answer—or ask—a question. Just as a professor



astutely recognizes the pupil unfamiliar with the day’s lesson, Trotter innately calls on the reticent. In this case, ‘Chef Andrew’ steps before his contemporaries to share his recent week-long experience at Restaurant ‘C’ at One & Only Palmilla Los Cabos. ‘C’ opened four years ago, 50 years after the resort originally opened as a haunt for A-list Hollywood stars like John Wayne and Bing Crosby, and 90 million dollars after a makeover. Set amidst 250 acres of lush tropicana, ‘C’, an Adam Tihany design, straddles arid desert and the Sea of Cortez. It’s Trotter’s first restaurant outside his familiar Chicago confines. and expose them to 10 -12 staff members. The purpose is not to push a culinary program. Rather, we try to convey a certain mindset to these young folks. To show them what working with humility means.” The students are given a tour, and then for the next two hours or so, enjoy a meal that approximates what paying restaurant guests have.

Andrew finishes his speech, followed by thoughts from the more confident Christian Giles, Charlie Trotter’s Restaurant general manager, who speaks of the challenges ‘C’ has overcome in finding and training team members, especially with the bar set so high. ‘C’ is now “well oiled.” One gets the sense Trotter designed these discussions to bring pieces of the outside world in, exposing his team to much more than just the kitchen.

Tonight, Kendall College undergrads stand in for the normal lot of high school juniors and seniors. Each year, by way of tradition, a club from the college pools its cash to eat at a fine dining restaurant in Chicago. Their collection fell short and a multi-course meal appeared out-of-reach as several of the city’s restaurants turned them away. Charlie Trotter’s invited them in to the studio kitchen table.

On choosing his various projects, Trotter admits, “There is no perfect partner. But if you are going to do something outside your own realm, look for follow through, for attention to detail and an element of quality.” It’s been a superb partnership with Palmilla hotelier, Edward Steiner, a master at the art of the guest connection, a trait he shares with Trotter. Case in point: It’s no coincidence all threads in the in-room sewing kit at Palmilla match the colors of the guest’s wardrobe.

Philanthropy was not overt in the Trotter household growing up. “I saw the good deeds my parents did. In a way, doing an intimate thing for a group of total strangers,” he says, “is kind of a weird thing. Think about it: you’re preparing something just as you would for your own family. This business is all about generosity.”

“I’m obsessed with my work to the point of being perverse,” Trotter owns up. He goes on to quote from Thoreau’s Walden: “I had three pieces of limestone on my desk, but I was terrified to find that they required to be dusted daily, when the furniture of my mind was all undusted still.” The one thing Trotter is bent on doing excellently—is living. It’s a Thursday around 7pm and a public school bus filled with high school honor roll kids to study hall kids will pull up to the restaurant’s valet. It’s no coincidence this happens three nights a week.

Charlie Trotter is stronger than ever. 2007 marked the restaurant’s 20th year, a one-off gathering of culinary intelligentsia in Chicago—Ferran Adrià, Thomas Keller, Heston Blumenthal, Tetsuya Wakuda, Daniel Boulud and Pierre Herme—parleyed course for course. Trotter sees the passage of time and growth like “climbing Mt. Everest; you mark your progress ostensibly. It’s just not as obvious.”

“We take these groups of young men and women

To some, Chef. To some. ■



Inspiration Point For Carmel Valley Chef Cal Stamenov, writing a menu begins at the backdoor when farmer Freddy Menge arrives. By Carol M. Newman

Husky: Freshly harvested wild hazelnuts tucked inside their leafy coverings.

contrast to the state-of-the-art delivery trucks that also


t’s 2pm and a battered brown Ford truck pulls up behind the kitchen of Marinus at Bernardus Lodge in Carmel Valley. The wheels are muddier than the paint job. The Ford, a relic of the 1970s, is a sharp

drop provisions here. The petite pickup does not come close to reaching the top of the concrete loading dock.



The farmer away from his dell: Freddy Menge and Chef Cal Stamenov sift through a truckload of assorted goods behind the Bernardus Lodge kitchen.

Out steps the driver, a lanky young man with a wild swatch of curly brown hair and deeply weathered tan. He’s dressed in an olive green sweater and beige corduroys, both in need of darning. This is Freddy Menge of Freddy’s Fungus, and vice president of the Monterey Bay chapter of the California Rare Fruit Growers Association. He’s also one of Chef Cal Stamenov’s choice purveyors who makes the trek from the Santa Cruz mountains to Carmel Valley three times each month, delivering one-of-a-kind ambrosia.

Chef Cal, dressed in Levi’s and a crisp chef’s coat, emerges from Marinus, anxious to see Menge. The frosty afternoon belies the men’s warm handshakes and slaps on the back. The two met thirteen years ago when Stamenov worked fifteen miles west at Pacific’s Edge restaurant inside The Highlands Inn. Menge says, “Cal expressed a real interest in what I was doing. He tuned in and treated me very well. He’s been receptive, supportive and genuinely interested ever since.” Before Menge unloads his anticipated cache, he has a few surprises in store. Normally when Menge shows up, Stamenov has no idea what he’ll receive. The infrequent deliveries include an assortment of atypical goods. Says Stamenov, “he brings things in we’ve never seen before and we have to be open to what items show up that day. It takes spontaneity and flexibility to create the evening’s menu.”

“I bring in whatever I find,” Menge says. Today is a windfall for Stamenov, the season’s first harvest of the noble, trumpeted chanterelle, the fleshy and stout porcini and the sunset-colored candy cap. Their debut is late; it’s been a dry and fickle fall thus far, with few seasonal downpours and the peak moisture-filled window when mushrooms thrive growing short. Local chefs have been antsy to see some yield. And no wonder: mushrooms boast a great distinction that few other vegetables do. Their texture permits them to stand alone or sponge up sauces, like chameleons with a flavor spectrum that changes from earthy to sweet, smoky to woodsy, fruity to brawny.

Menge begins to sift through the cargo in the truck’s bay: rucksacks, potato sacks, wooden crates, an assortment of glass jars and woven baskets. A thick glass jar with bay nuts from the California bay tree. Menge pulls out another jar filled with unhulled pine



and offsets their bitter taste, leaving a chocolate component to their crunchy texture. The manzanitas can be made into a cider-like beverage.

nuts from the slats of the ghost pine. Menge picks one out and cuts away the shell with a well-worn blade, the handle made from Native American soap. Before Stamenov bites the pine nut, Menge promises a fatty and intense flavor. He’s not kidding.

The crown jewels, though, are the crates of mushrooms. The beautiful organisms have been hidden under light forest cover.

One vessel contains lomatium, small seeds, cousins of fennel. “Indian fennel,” Menge clarifies.

Menge has been hunting mushrooms since 1989. His farm flanks the upper reaches of the Larkin Valley in Santa Cruz County where cold air sinks into the willow-covered canyons and snakes through the valley floor. He leases this land carpeted by California oat grass, and his farming methods encourage native wild flowers, edibles and restoration projects. “‘Hunting.’ It’s really a macho term for what I do. The mushrooms don’t put up much of a fight.”

“That’s black sage.” Menge suggests infusing it with honey and keeping it for a month or so until it intensifies to full flavor. Menge puts a few crystals into Stamenov’s palm. “It’s Big Sur sea salt. It flakes on surface puddles after storm swells in the winter. When the water landlocks in the summer, the salt dries into sheets and crystallizes.” Menge harvests it by hand, bending over the shallow pools, lifting the sheets and carrying them from below, then picking the crystals off the surface.

Stamenov invites Menge into his office before the unloading work begins. He pushes a thin crust pizza, just from the oven, under his nose. A “bribe,” Stamenov calls it, for luring his prized purveyor here on a chilled December day.

Muscat raisins come next; then, wild hazelnuts still in their husks; a bushel of manzanita berries. It continues. “The buckeye, the food of last resort,” jokes Menge. Stamenov laughs at what could present a challenge.

Between bites, Menge says, “I’m probably the wimpiest mushroom hunter in the world. I don’t chase the harvest. When the chanterelles are done for me, I catch up on my pruning work.”

Stamenov avoids touching the basket of stinging nettles, but Menge’s hands are hardened to them. He knows just how to handle them. A basket of bright red berries brings a quizzical look to Stamenov, who’s delighted with this guessing game of curiosities, but stumped by Menge’s latest curveball. “Acerola,” explains Menge. The berries contain the most potent source of natural vitamin C and bioflavanoids. Some chefs might reject some of these items with no straightforward use, but Stamenov says, “We usually take everything. It’s best to have consistent and reliable purveyors who know what I’m looking for and who can bring something unexpected. The best part of dealing with someone like Freddy is that it’s an eclectic experience.” Menge knows how to use his loot. He’s an amateur cook himself and has entertained Chef Stamenov at his house. For the bay nuts he suggests they can be ground slightly and roasted. The heat melts their fat

Unearthed: The first chanterelles of the season.



Wild Hazelnut Ice Cream

Menge wasn’t always a farmer. He started out making golf clubs with his father. But as a student at UC Berkeley, Menge stumbled upon a book about edible weeds. Menge calls the book his “ticket to freedom.” With his mind set on becoming a farmer, he financed the new career by designing knock-off golf clubs in Asia.

Ingredients: 1 tablespoon Carmel Valley honey ½ cup wild hazelnuts 2 teaspoons raw sugar 1 cup raw cream 2 cups unpasturized milk 6 Chef Cal’s chicken eggs, yolks only

Now Menge considers his a natural pathway. “Growing up, I used to sneak out at night as a kid. I knew every tree in the neighborhood.”

In a heavy-bottom saucepan over medium heat, add honey. When hot, add wild hazelnuts, stirring for 30 seconds. Remove from heat and spread into a thin layer on wax paper; allow to cool. Chop into small pieces and set aside.

He takes out his knife again and cuts a wedge from a brilliant red heirloom apple. “I wanted to grow something that takes advantage of the long cool growing season. This is an Arkansas Black.” Twenty-four other varieties grow on a one-acre plot devoted to apple experimentation.

In a medium-size pot, combine bring cream, milk, and sugar. Bring to a boil. Reduce heat and simmer. In a large bowl, add egg yolks and whisk until smooth. Temper the egg yolks, adding 1/3 of the hot cream mixture while whisking constantly. Whisk the tempered yolks into the hot cream and place over medium heat stirring constantly with a wooden spoon. When the mixture thickens enough to coat the back of a spoon, remove from heat and strain through a fine mesh sieve. Chill in an ice bath. Pour into an ice cream machine and freeze according to manufacturer’s instructions or hand churn. Mix in hazelnuts. Freeze.

Stamenov says, “It’s a great way to see things as they are. Not everything is perfect. We’ve learned how to readjust our thinking and how to utilize these good ingredients as they’re made available to us.” Diners who patronize Marinus in the next day or two will be lucky. The candy cap mushrooms, chanterelles and porcinis will appear on the menu. “We like to keep things really simple. With ingredients like this you don’t want to cover them up. To keep the integrity of the dish we show off the ingredients as much as possible. We’ll sauté the chanterelles. Roast the porcinis. Make hazelnut vinaigrette. Ben (Marinus’s pastry chef) will make something sweet from the pine nuts— maybe ice cream. “With the word ‘wild’ accompanying a menu item—it just makes everything taste that much better.” ■

Chocolate Bay Nut Bark Ingredients: 1 cup bay nuts 16 ounces bittersweet chocolate 2 tablespoons brown sugar Preheat oven to 350 degrees. Roast bay nuts for 3 ½ minutes. Remove from oven and cool. Remove shells and chop. In the bowl of a double boiler, melt chocolate. Remove from heat and stir the chocolate until cool. Add bay nuts and brown sugar, quickly stirring for an even distribution. Place mixture between 2 large sheets of wax paper. Using a rolling pin, smooth out mixture until ¼”-thick. Cool at room temperature. Break into desired pieces.


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Are You Being Served? While great service doesn’t trump excellent food, it absolutely can make or break a meal. By Carol M. Newman

The view above the action at Eleven Madison Park.

Impending guest questions are—literally—headed off at the pass.


ew York’s Eleven Madison Park doesn’t consider you just a number. Check your coat at the door and you won’t receive a plastic tag. Instead, when the coat check takes and hangs your coat, she smartly alphabetizes it by last name. And when you leave, bet it will be waiting for you.

When your friends ply you for every last detail of chefowner Douglas Keane’s intricate menu at Cyrus Restaurant in Healdsburg—just hand them an envelope. In it, they’ll find a personalized copy of your menu. Tucked away in the back office sits Tawnie, hired exclusively to handle this task. Abracadabra.

At Michael Mina in San Francisco, when Chef Chris L’Hommedieu explains that his spiraled garganelli noodles are first rolled into thin sheets, cut it into two-inch squares and wound around a pencil, he’s informing his wait staff, not his kitchen staff.

Restaurants have but a few hours to make ‘magic.’ An icy greeting, plate removed mid bite, or a



Service never stops inside the kitchen of Michael Mina, San Francisco.

that grow in the park across the street) face the customer. Lipp likes “aptitude, attitude and desire” in a potential employee. “We want obsessive people who eat and drink on their days off, who feed on the energy of the restaurant.”

tortuous wait by the hostess stand all warrant demerits. Service walks a high wire act, with one chance to get it right. For Cyrus Maître d’Hôtel and owner Nick Peyton, an enchanted evening extends way beyond perfectly polished stemware or designer uniforms. Though the devil is in details like these, the real challenge lies in what Peyton calls “creating a cathartic communion at the table.”

Lipp quickly adds, “…Because we are only as good as the beautiful food.” Add to the detail gathering, a sense of empathy, the management at Eleven Madison Park teaches by cross training. Captains start out as front waiters. A coat check may do a turn as a server when appropriate. Megan, once a dissatisfied cook at Gramercy Tavern, has climbed her way to captain; she also oversees the restaurant’s cheese program.

Peyton’s team embraces the three tenants of his service philosophy, “caring desperately for the guests, intelligence and personalization.” He pauses when talking about ‘caring.’ “Caring is innate. The wish to serve,” Peyton says, “is almost a spiritual path. The greatest rewards, he says, come from serving others regardless of one’s fixation on food and wine. As for the other two tenants, “Intelligence cannot be taught. But the mechanics, learning how to clear tables, grooming, product knowledge---that can be learned.”

Technicalities figure prominently at 335 Powell Street, San Francisco. For a solid grueling month, service staff dressed sleekly in tailored black pant suits accented by chocolate-colored vests learn to describe the menu made up of three small flavor variations. They also take afternoon wine education classes to the tune of Michael Mina and wine director, Rajat Parr. And that was before the namesake restaurant ever opened.

Sam Lipp, bar manager at New York’s Eleven Madison Park, sees things a little differently. “Details make or break us.” His eagle eyes scan the tablecloths confirming front and sides are ironed and pressed, Champagne is properly iced and coasters beneath the Hildon water or Roger Pouillon baring the restaurant’s signature four leaf logo (trees

Though Chef L’Hommedieu’s cooking style trims intensive tableside toiling, much of the “trio”



formatted menu and classic Mina dishes call for interplay at the table.

Chefs have a say in service, too. For Daniel Humm, a strong relationship between the front and back of the house is key. “If we fail in there,” he says pointing to the kitchen, “they fail out here.” We serve food in a timely matter. But there are moments where there’s an unexpected wait. The service staff has to figure out how to make ten minutes go away. Maybe the sommelier talks about wine. Maybe we offer the guest something. In the kitchen, if a server rings in a ticket wrong, we need to fix that mistake right away, rather than berate the person who did it. Whatever, it comes down to the guest getting what they want.”

For a table of six, three servers swiftly march Mina’s signature piping hot lobster pot pies across the largerthan-a-city block dining room floor. They proudly present the gleaming copper pots and quickly decapitate the flaky top crust, arranging the plump lobster meat and astaxanthin-colored claws atop, reconstructing the crustacean to the delight of diners. All the while, the three servers narrate the nuances of the brandy-enhanced cream and mélange of seasonal vegetables, taking care not to talk over one another. Yes, good things come in threes.

Perhaps there is some truth behind celebrated French hotelier, César Ritz’s remark, ‘Le client n’a jamais tort’ or ‘the customer is never wrong.’

When the trio marches back into the kitchen and presents empty copper pots to the chef, L’Hommedieu declares, as if he’s calling Bingo, “Everybody is a winner!” And the staff knows the night is going smoothly.

Eleven Madison Park, general manager, Will Guidara chimes in, “Daniel and I have both worked in places where this philosophy was not at the core.” Guidara agrees that the guest experience is everything. That’s why they leave nothing chance and put procedures in place long in advance; no hasty decisions ever rationalized. Even coffee obliges top treatment. After a month of tasting, the house proprietary-blend was developed in conjunction with Philadelphia roaster La Colombe. And recently, the restaurant hired a barista to train the entire team so they can master the art of Italian coffee service.

Rob from London, the floor manager, has been with Eleven Madison Park for two months. He oversees the operation of restaurant service, liaising with the front and back of the house. He’s to service on the floor as David Beckham is to soccer on the field. His mostly-American crew might not relate to the analogy, but Rob stands ready, makes eye contact and strategically moves through the restaurant, “Like David Beckham looking for strikers, “ he says.

In the eyes of Nick Peyton, the 60-seat Cyrus, which opened its doors in 2005, is still just a babe. Like a proud father showing off a newborn in its buggy, Peyton pushes the restaurant’s latest eye candy, an

Today, Chef Daniel Humm launches a new mignardise service with Rob leading the charge. “Megan do you want a shot at fame?” Hypothetical plots are role played, meant to prevent any potential service snags. Rob calls the play by play as Megan lifts the sleek silver tray lined with cranberry linzer tarts, tropizienne, olive oil pate de fruit, chocolate peanut butter tartlets, chocolate raspberry macaroons and passion bon bons. “The tropizienne is a brioche bun soaked in grand marnier with vanilla cream and a cookie crumble. It’s a signature pastry from San Tropez on the French Riveria and contains no dairy or nuts.” Rob claps asserting, “Great verbiage from Meagan. Prompt the customer. Show them we are generous, that they don’t have to choose just one. It’s within your license to get that point across. You want to make this the best experience as possible.”

The Maestro: Nick Peyton with Cyrus Chef Douglas Keane.



art noveau cart bundled with housemade confections prepared by pastry chef Suzanne Popick. Black steel branches out like lily pads balancing transcendent peppermint meltaways. Apple gelées glisten like crystalline beads of dew. The stash of gold-wrapped caramels, a foil to the cart’s candy store inventory. Local artisan, Sandra Jordan fashions that same black steel into a ‘50s rocket ship shape of Peyton’s youth, a focal point of the new four-tiered canapé trays. The new fleur de lys give-away box filled with a chocolate surprise packaged and stickered with a gold tag asking for “tomorrow?” makes no revenue, but recoups bigger returns—lasting impressions. New curtains, red wine storage for easier access, a redesign of the cheese cart, new table skirts bread baked exclusively in-house are on the radar for this year.

the Champagne and caviar cart wheels your way, a server briefly describes the sumptuous spread, then excuses herself, leaving you alone to contemplate whether or not to indulge—out from under the gun of the eager server. If you choose to, your caviar will be weighed with a ½-ounce real gold coin or a one-ounce UBS Bank of Switzerland coin. As Peyton says, “If the caviar is worth its weight in gold, then it should be weighed with it.” But the real reward is connecting with the guest. Whether a server “stokes the flames of romance” as Peyton calls it, by “surveying the awkward dance of seduction unfolding on a first date,” elevates the experience of a business dinner set to impress or leaves a guest alone, it all comes down to reading a person, then creating an impression or triggering an emotion—whatever the circumstance.

Hardeep Birdie, dining room manager at Michael Mina leaves San Francisco soon to open Michael Mina at The Four Seasons in Washington D.C. He hopes to provide his east coast guests with the same level of west coast commitment. Mina’s SF is one of the top grossing wine restaurants in the country and the restaurant aims to please. “Here, guests like that we push the envelope.” Indeed, the restaurant doesn’t skimp on the sumptuous. Rajat Parr orders distinctive imported absinthe from Switzerland and puts together an enviable wine list. Champagne bubbles in long and lean crystal Ichendorf flutes. L’Hommedieu pulls out premium foodstuffs. Birdie parries with service performance that is on par, “We try to avoid typical street language. We are formal yet approachable. Confident, committed, knowledgeable and engaging.”

An atypical complaint letter bothers Nick Peyton. In it, a customer writes of his displeasure when his beloved sautéed foie gras was miscommunicated to the kitchen as torchon of foie gras. A slip up, sure. But the letter goes on. The disgruntled guest had to wait thirty seconds at the hostess stand while his coat was being hung, rather than immediately being led to his table. Rather than finding absurdity in the second argument, Peyton looks to learn from it, determined to win his guest back. He immediately investigates where to install a few coat hooks near the front of the restaurant so the host can lead the guest to the dining room quicker, shaving, he thinks, twenty seconds off the time. “The good news,” Peyton says, “is that we have 84 people to practice on tonight and that’s what I’m looking forward to.” ■

Luxury and service go hand-in-hand at Cyrus. When

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Grow Baby, Grow A lifetime of Green in the Valley of The World. By Raymond Napolitano

Salinas Valley agriculture. Photo credit: Monterey County CVB

herbs at $1.4 million bringing up a solid rear.


olor with gray crayon inside the borders of Monterey County on a California map. It is shaped like one of Monterey Bay’s beautiful gray whales rubbing its topside on the jagged underbelly of the central west coast of the United States landmass. From the tip of that leviathan’s snout, straight down its spine, stretching for at least seventy-five miles, lies the sweetest earth East of Eden, as native son John Steinbeck liked to call it.

Although known as the Salad Bowl of the World, Monterey County produces many crops other than the $2.5 billion in vegetables. Fruits and nuts account for $529 million; field crops hit around $15.5 million; nursery crops approximately $271 million; seed crops a healthy $7 million; even livestock and poultry tip the scales at $39 million. In fact, Monterey County is responsible for exporting 88 different crops worldwide…but it wasn’t always quite like that.

With the Gavilan Mountain Range on one side and the Santa Lucias flanking the Pacific, the Salinas Valley evolved geologically into a natural garden happily hosting agricultural diversity the likes of which occur nowhere else in America. Monterey County is California’s third largest agricultural producer, generating three and a half billion dollars annually. Approximately forty-one individual commodities each gross over one million dollars, from the top crop, leaf lettuce at $544 million, to

Diverse Indian cultures lived here for generations until approximately 1770, when Alta California was a Spanish Province and missions sprung up to grow food for colonists and try to Christianize the Indians as a labor force. Cattle and sheep were driven up from Mexico and grazed the wideranging Salinas Valley. From that grew the hide and



first load of lettuce from Monterey County and agriculture as it was heretofore known in the Salinas Valley would never be the same.

tallow trade of those times. In 1821, Mexico gained its independence from Spain and broke up the mission lands into large Ranchos that were rather widely spaced, since grazing required vast expanses of land. The discovery of gold in 1848 increased the value of the Rancheros livestock, descendants of the original herds, as demand for supplies and food for the growing numbers of miners flooding into northern California wildly tilted the economic scales.

By 1930, lettuce accounted for about half the revenue coming back to the Salinas Valley from farm-generated products. Floating along that revenue stream came all the peripheral support industries, population growth, demand for regular labor and all the resulting offshoots of dedicated single crop farming. The industry had become centered in the hands of large corporate farming concerns that handled packing and shipping as well as growing.

However, the combination of an influx of preferable Missouri beef and a severe drought from 18621864 all but destroyed the cattle industry and forced the heavily mortgaged Rancheros to subdivide their lands, just as the Homestead Act was making adjacent land available to incoming settlers. Many of the new arrivals were grain farmers from up in the Sacramento area. The lower Salinas Valley became the center of much new farming activity.

Throughout the twentieth century, farming in the Salinas Valley expanded and experimented, innovated and institutionalized. Scientists and experts in all agricultural fields regularly visit Monterey County to study techniques and test theories in this unusually diverse and phenomenally fertile farming fantasyland. For example, Salinas Valley is home to the first prepackaged salads and precut fresh vegetables, conveniences available in supermarkets everywhere that are virtually taken for granted now.

Southern Pacific Railway extended its line south of San Jose, all the way down to Soledad, allowing shipment of grain to points north. Also, a rail line from Salinas to Monterey opened up access to the shipping industry and exports to other regions and countries. McCormick’s mechanical reaper of 1859 facilitated improved productivity as grain farming reigned throughout the Salinas Valley. Flourmills were built, converting the grain. In fact, later on, in the year 1900, John Steinbeck’s father would move to Salinas to manage Sperry Flourmill.

Oddly enough, grapes, only seriously introduced in the sixties, have turned into one of the most important crops throughout Monterey County with over 40,000 acres under vine. Seemingly endless microclimates dot the landscape predetermining varietal compatibility that only trial and error have been able to sort out. In the early days, growers interested in producing wine mostly planted the types of grapes that were successful in Napa, where wine had been produced since the late nineteenth century.

Toward the end of the nineteenth century, irrigation techniques were improving, stimulating new farming ideas and crop decisions. A tariff against cane sugar imports in 1890 would spark one of the most important moves in Monterey County agricultural history as Claus Spreckels would arrive from Germany to create the sugar beet industry in Monterey County. He brought advanced techniques of irrigation and production and the Salinas Valley rode the burgeoning sugar beet frenzy.

However, the early growers, following the research done at UC Davis for the region north of San Francisco, didn’t realize one of Monterey County’s most unique qualities would be just one of the many traits that distinguished it from its northern neighbors. It is one of the coolest grape growing regions in the world when averaging daily temperatures during the height of the growing season. Each afternoon, wind rides the waves in and cools itself along the Pacific waters, then whiplashes its way into the entrance of the Salinas Valley between Marina and Moss Landing. From

The demand for labor skyrocketed, drawing workers from China, then Japan, the Philippines, Europe and Mexico. Eventually, market values and demand forced farmers to replace beets with other row crops. In 1916, Morse Hutchings shipped the



there it swooshes down the valley all the way to Paso Robles, cooling everything in its path.

Longtime companies like Mann Packing, which, in the early 1990s started shipping vegetables fresh-cut, washed, preservative free and ready to eat, respond to consumer lifestyles with innovation and commitment. Much like when in 1944 a small group of Watsonville farmers created The Strawberry Institute of California. Believing that developing better berry varieties would let them grow better berries eventually led to Driscoll’s, the finest berries in the world. A great example of how Salinas Valley agriculture evolved is Tanimura & Antle, a company born of two families, one from Japan, one from the dustbowl of Oklahoma, that each forged their respective paths from before the turn of the last century, ultimately culminating in a partnership yielding a quarter century’s worth of the highest quality produce and commitment to excellence.

So even though the valley floor might reach pretty high temperatures during the day, by the time that natural air conditioning takes effect, temperature swings of up to forty degrees can take place. This, combined with the variety of soil types, elevations and climate inconsistencies, caused Monterey County wines to suffer a slight identity crisis early on until local grape jockeys discovered where each grape grows best. Today, there are eight individual AVAs (American Viticultural Areas) within the confines of Monterey County. In addition, central Monterey County boasts the largest continuous vineyard in the world, San Bernabe Vineyard. Chardonnay was identified earliest as a top notch varietal for most of the county. At the top of the Pinnacles, the highest point along the Gavilan range, Richard Graff coaxed the 1974 Chalone Vineyards Chardonnay to greatness in the 1976 Judgment of Paris that exploded California onto the world wine map.

Naturally, the organic farming movement is leading the way in the Salinas Valley. There are currently 14,000 acres of organic vegetables growing in Monterey County, including Earthbound Farms, the nation’s leader in organic farming, which began as a small two and a half acre plot in Carmel Valley. In addition, free-range chicken farms, hormone-free, naturally fed livestock farms and other sustainable food developments are firmly entrenched in Monterey County with bringing innovation and leadership to awakening industries . Also, in the same vein, the Monterey Bay Aquarium is setting the paradigm by which the world’s sustainable seafood guidelines are drawn.

For decades, tanker loads of delicious Chardonnay grapes characterized by Monterey County’s indigenous tropical fruit flavors, found its way from the Salinas Valley up the state to Napa, where it rounded out the flavor profile and helped drive the demand for California Chardonnay. Today, although the pipeline still flows, the best juice stays here and shines on its own in any number of the nearly sixty wineries in the region.

So, what was once a dusty stretch of prairie buttressed between two long mountain ranges and inhabited by native people, visiting missionaries and incoming cowboys, has become one of the most important regions on earth for feeding the world’s populace its fresh fruits, vegetables, grains, grapes and goodies from the land and sea. This majestic home to the Salinas River, known as the “Upside Down River,” because it flows from south to north, continually proves Mister Steinbeck’s assertion of bad luck for anyone not born in that valley. ■

Today’s Monterey County is known for world class Chardonnay, Pinot Noir, Syrah and Riesling and, just like with every other crop throughout the county, is on the forefront of experimentation. Varietals like Tempranillo and other Spanish grapes, along with various Italian and Rhone Valley styles are showing great promise. Meanwhile, the Salad Bowl of the World rolls on, exporting 580 million pounds of vegetables annually.


High atop rugged cliffs overlooking the untamed Pacific and the lush Carmel Highlands, a romantic hideaway awaits… For more than 50 years, Tickle Pink Inn has graced this enchanting setting in Carmel Highlands, drawing travelers from around the world. From the moment you arrive, a complimentary bottle of

champagne ignites a romantic mood while you settle into one of 35 luxuriously appointed rooms

or suites, each with stunning ocean views. Many also offer private balconies, wood-burning fireplaces, and in-room spas. Let the natural beauty captivate, renew, and inspire your senses.

Tickle Pink Inn • 155 Highland Drive • Carmel, CA 93923 • Reservations: 800.635.4774 •


LEXUS SHOWS YOU IT’S EASY TO BE GREEN There’s a lot of talk about what each of us can do to help save the planet. Lexus offers us three new ways to reduce our carbon footprint—with its line of Lexus hybrid vehicles. Now you can have it all. These sleek, stylish and sporty vehicles do not sacrifice luxury, but answer eco-friendly calls. What makes this Lexus line stand apart from the competition is hybrid technology that improves gas mileage and at the same time adds horsepower, performance and driving pleasure. So get behind the wheel of a Lexus hybrid and leave your imprint on this earth in a totally new way.

LS600h L Lexus calls it “the world’s first hybrid flagship sedan.” It’s a V8 all-wheel (AWD) system on a luxury hybrid boasting a remarkable 438 horsepower. And it takes less of a toll on the environment with its modern 12 cylinder engine, so efficient it slows down fuel consumption. The Electronically-controlled Continuously Variable Transmission (ECVT) provides seamless acceleration while combining engine and electric power based on driving conditions. Regenerative braking turns energy that’s normally lost as heat A sleek and stylish ride. during braking into electrical power which recharges the battery. You can see this efficiency in action just by watching the energy monitor. Whenever you accelerate, brake or coast, the animated arrows on the screen shows how the power is applied. In keeping with the ecologically advanced spirit, the LS 600h L is equipped with the world’s first LED headlamps for low-beam use, which last longer than conventional halogen bulbs. Despite the LS 600h L’s quiet cabin, its power is anything but restrained. This is a result of the world’s first hybrid V8 engine, which produces a combined system output of 438 horsepower while producing substantially fewer emissions. That’s why it’s certified as a Super Ultra-Low Emission Vehicle (SULEV) with nearly 70 percent fewer emissions than the average new vehicle. The Electronically controlled Continuously Variable Transmission (ECVT) allows the engine and motor to operate at peak efficiency, The luxurious walnut and leather-trimmed cabin. regardless of the vehicle’s speed. And because it seamlessly distributes gas and electric power according to driving conditions, the ECVT aids in providing smooth acceleration and increased fuel efficiency.

Smart hybrid technology.

The LS 600h L has an array of other breakthrough systems to help maximize performance. Dual Valve Timing with intelligence (VVT-i) features a new electronic intake valve control to improve response in all temperatures. Direct injection boosts overall power and increases efficiency by injecting gasoline directly into the engine’s combustion chamber.



GS 450h The cool combination of a V6 gasoline engine and a high-output electric–drive motor claim responsibility for the blast-off speeds of 5.2 seconds it takes to accelerate from 0-60 miles per hour. The GS 450h can churn a total of 340 horsepower and do so while maintaining Super Ultra-Low Emission Vehicle (SULEV) rating. The powerful V6 gasoline engine features dual Variable Valve Timing with Intelligence (VVT-i). By continually monitoring the engine’s valves, the VVT-I system provides optimum performance at any speed. Paired with this engine Fast and fuel-efficient with fine lines. is a high-output permanent-magnet electric-drive motor. And ensuring a smooth transition from gasoline to electric power is an Electronically Variable Transmission (ECVT). Another important feature is regenerative braking. With its kinetic energy that is normally lost as heat during braking, coasting or deceleration is captured and used to recharge the battery. The conventional tachometer has been replaced with a power meter, allowing you to quickly monitor the level of electrical output with All the trimmings you’d expect--and more. just a glance at the instrument panel.

RX 400h Fuel efficiency is also number one for the RX 400h. The hybrid system combines gas and electricity making the RX 400h a phenomenal blend of performance and fuel efficiency. Drivers will have the benefits of a hybrid without sacrificing luxury, versatility or safety. The innovative technology behind the Lexus hybrid system utilizes a combination of gas and electricity. At slow speeds it’s powered by electricity. When accelerating, the gas engine engages, allowing A smooth and strapping sport utility vehicle. both power sources to work together. At higher speeds, the gas engine is primarily used with the electric power sources to work together. This seamless integration is managed by intelligent electronic control systems. The complementary nature of the hybrid system also leads to significantly reduced emissions. And, of course, the RX 400h has been given a Super Ultra-Low Emission Vehicle (SULEV) rating. There’s no plugging in the RX 400h. Each time you apply the brakes, and during Plenty of room to roam. coasting, kinetic energy is captured and the battery is recharged.



The Inn at Spanish Bay EVENT CONCEIRGE The Ballroom Gallery

Sunset Drive


Pacific Grove Gate

WINE TASTINGS Ballroom West Ballroom Center Ballroom East


CHEF DEMOS St. Andrews Room




DINNERS The Ballroom

The Links at Spanish Bay

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Country Club Gate

Monterey Peninsula Country Club Golf Courses St

Sloa t

Bird Rock Hunt Course

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The Lexus Grand Tasting


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Highway 1 Gate


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Equestrian Center


Stevenson Viscai no R School oa

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Wells Fargo Bank & ATM’s

Casa Palmero The Spa at Pebble Beach & Boutique 17 Palmero Way -M ile Dr ive

Pebble Beach Market US Post Office

The Lone Cypress


Pe b


The Ghost Tree

The Lodge at Pebble Beach RESTAURANTS Club XIX Stillwater Bar & Grill

WINE TASTINGS Council Room Committee Room CHEF DEMOS Pebble Beach Room

Be ach

Go lf L


Pescadero Point


Carmel Gate

The Beach & Tennis Club

Ocean Avenue

DINNERS Lexus Rare Wine Auction & Dinner Lexus Grand Finale Dinner

For information call 831-647-7500


Resort Building


Sand & Shore

17-Mile Drive


Scenic Dri


Ste ve

Resource Management Sunrid Offices



Poppy Hills Golf Course

Shepherd’s Knoll

Huckleberry Hill


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Fanshell Beach

Cypress Point Cypress Hill (Private Club)


Fire Station

Seal Rock

Crocker Grove

SFB Morse Gate 68

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Bird Rock

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China Rock

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Spyglass Hill Golf Course

Cypress Point Lookout

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Point Joe

Golf Course Lake

Pebble Beach Gate Resort Location Senic Attraction



SCHEDULE OF EVENTS Thursday, March 27, 2008

Women In Wine (Committee Room - The Lodge at Pebble Beach)

8:30 AM - 2:00 PM

Join five of the world’s leading female winemakers for unique perspective on the world of winemaking - Carissa Chappellet of Chappellet Winery; Pamela Starr of Crocker & Starr; Celia Masyczek of Cornerstone, D.R. Stephens, Hollywood & Vine, Scarecrow, etc.; Stephanie Putnum of Far Niente Winery and Vanessa Wong of Peay Vineyards. They will not only showcase their award winning wines, but also give unprecedented access into the world of winemaking as a woman.

Charity Chef/Winemaker Golf Tournament Presented by Travel+Leisure Golf (Pebble Beach Golf Links) Go “tee to green” on Pebble Beach Golf Links with a few of the Celebrity Chefs, Wine Makers and Master Sommeliers here for the weekend. This is a rare opportunity to see these professionals out just having a good time. Can you drive further than Ming Tsai? Can you read a putt better than Thomas Keller? There is only one real way to find the answer. Bring your “A-Game” and have fun!

A Napa Valley Legacy of Fine Wine (Ballroom East - The Inn at Spanish Bay) 1968 - Robert Mondavi Winery releases the 1966 vintage Cabernet Sauvignon, the first red wine ever produced by the winery. Forty years later, in 2008, the first vintage of Continuum is released. Continuum is a collaboration of three decades of the Mondavi wine family - Robert & Margrit Mondavi, their son Tim Mondavi and granddaughter Carissa Mondavi. Join the family as they taste through Robert Mondavi Reserve Cabernet Sauvignon, OpusOne and Ornellaia from their library then be there for the first public tasting of Continuum. The Mondavi family is an enormous part of the wine making history of Napa Valley and California. The next page of that history is Continuum.

6:00 PM - 9:00 PM Opening Night Reception (The Inn at Spanish Bay) The Inn at Spanish Bay transforms into one of the most lavish celebrations of food and wine in the country. The entire property hosts the grand kick-off party for the First Annual Pebble Beach Food & Wine. Stroll through The Inn and enjoy delicacies from 20 of the weekend’s top chefs while you work your way through over 200 wines from 125 of the world’s top producers like Silver Oak, Far Niente, Peter Michael, Pisoni, Kosta Browne, Penfolds, Veuve Clicquot, and Moët Chandon just to name a few. An event you simply can’t miss. What a magnificent way to start the weekend.

The Chardonnays of Sir Peter Michael (Ballroom Central - The Inn at Spanish Bay) In 1982, Sir Peter Michael established the Peter Michael winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Sonoma County. From the beginning the wine growing philosophy was modeled on the French tradition infused with a few modern influences. The philosophy of the winery is irrevocably purist - whatever the vineyard gives becomes the wine. Only premium hillside vineyard fruit is selected for Peter Michael wines. Each wine is a single-vineyard bottling representing the unique characteristics of its site. Peter Michael’s award winning Chardonnays have received some of the highest marks. Robert Parker called the 2004 La Carriere, “Corton Charlemagne on steroids.” Join us for a remarkable tour through the prolific Chardonnays of Sir Peter Michael.

Friday, March 28, 2008 10:00 AM - 11:30 AM The New Face of Spain with Jorge Ordoñez (Council Room - The Lodge at Pebble Beach) Join Jorge Ordoñez: A man who Robert Parker twice named Wine Personality of the Year and “one of the most influential people in wine in the past 20 years.” This human dynamo has been responsible for reinvigorating the excitement over Spanish wines around the world. His impressive portfolio of 130 wines from an astounding 40 wineries represents some of the best Spain has to offer. Join us as we take a tour through Spain tasting some of the most sought after Spanish wines with one of the most educated men on the subject, Mr. Jorge Ordoñez.

Chef Mark Miller - Sizzling South West (St. Andrews Room - The Inn at Spanish Bay) Miller has succeeded by getting in on the ground floor of a number of culinary tremors that metamorphosed into trends and then passed into general acceptance. Mesquite grilling: Miller was among the first to harness the wood smoke when he opened his first restaurant, Fourth Street Grill, in Berkeley in 1979. Third-world cuisine: the dishes at this 1981 Santa Fe Bar and Grill in Berkeley were “exclusively nonEuropean,” venturing to Latin America and the Caribbean for inspiration. Southwestern: when he moved to Santa Fe and conceived Coyote Cafe in 1987, he joined other chefs in defining an American regional cuisine. And don’t forget Western: Miller’s big-budget 1991 production, Red Sage, in Washington, D.C., pays homage to a region that embodies an America ideal that’s not “European, Asian or Spanish.” His restaurants have been recognized with national acclaim and have been awarded The Ivy Award, Food Arts’ ‘Silver Spoon’, Esquire’s ‘Best New Restaurant’ in 1992 for Red Sage, James Beard’s ‘Best Southwest Chef’ and others.

Oregon Terroir: Grand Crus of Oregon (Ballroom West - The Inn at Spanish Bay) Oregon is considered to be one of the greatest Pinot Noir producing regions in the world. Michael Etzel of Beaux Freres, Josh Bergstrom of Bergstrom Winery, Steve Doerner of Cristom Vineyards, Tony Rynders of Domaine Serene and Dick Shea of Shea Wine Cellars, five of Oregon’s premier winemakers showcase their signature vineyards Beaux Freres, Bergstrom, Marjorie, Grace and Shea. No fan of Pinot Noir can miss this tasting.



Chef Jacques Pépin - The Legend (Pebble Beach Room - The Lodge at Pebble Beach)

with the Late Harvest Belle Terre Vineyard Riesling. This is truly an occasion not to be missed.

Lexus Chef’s Table Lunch (The Lexus Grand Tasting - The Equestrian Center)

One of America’s best-known chefs, cookbook authors, and cooking teachers, Jacques Pépin has published 25 cookbooks and hosted nine acclaimed public television cooking series. Pépin’s latest book, a visual biography entitled Chez Jacques: Traditions and Rituals of a Cook, was published in April 2007. His most personal book to date, it contains 100 of his favorite recipes, showcases his art and his essays on food history and cooking, and includes stunning photographs of him enjoying life with family and friends. It follows his best-selling memoir, The Apprentice: My Life in the Kitchen, which was published in hardcover in 2003 and in paperback in 2004.

There is a fascination today with the "real world" of chefs but few people have seen the kitchen in action in real life. The Lexus Chef's Table Lunch is that opportunity. Join Michael Ginor of Hudson Valley Foie Gras, Tre Wilcox of Abacus and Top Chef, Masaharu Morimoto of Iron Chef and Ben Spungin, Pastry Chef of Marinus as they serve a meal they prepare before your eyes. This unique meal also showcases Moët & Chandon Vintage Brut, Kunin Viognier, Roar Pisoni Vineyard Pinot Noir, Opus One and Dow's 20-Year Tawny Port.

“Fast Food My Way,” produced by KQED-TV in San Francisco, is Pépin’s most recent PBS-TV series (2004), with a companion cookbook. A follow-up series and cookbook, both entitled “More Fast Food My Way,” will debut in 2008. Also on the horizon is the rerelease of a 1997 KQED series featuring Pépin’s renowned cooking techniques. Updated and renamed, “The Complete Pépin,” is on the air via national broadcast on public television stations currently.

3:00 PM - 4:30 PM The Wines of Spring Mountain (Committee Room - The Lodge at Pebble Beach) Just above the quaint town of St. Helena in the Napa Valley lie the steep slopes of Spring Mountain, which is home to such graceful reds as Pride Mountain Vineyard, Marston Family Vineyard, Schweiger Vineyards, Sherwin Family Vineyards, and more. Its high elevation matched with the added bonus of the cool pacific air from Chalk Hill helps to create wines with both power and finesse. Cabernet from this mountain is known for its soft tannins, strong fruit flavors, and relatively low acidity. Spring Mountain’s climate is very different from that of the floor of Napa Valley. The elevated wine region is less affected by fog, leading to the development of full bodied red grapes. Join us for a comprehensive tasting of some of the best wines from Spring Mountain and learn what makes this specific area so very special.

12:00 PM - 2:30 PM Fusion at its Finest (Roy’s - The Inn at Spanish Bay) Join Roy Yamaguchi & Yoichi Saito from Roy’s, Charles Phan from The Slanted Door in San Francisco and Elizabeth Falkner from the Citizen Cake in San Francisco for a four course experience that is sure to excite your taste buds. Each course paired with celebrated wines from around the world that match the intense & complex flavors of this fare.

Pax: A Tour Through the World of Pax (Ballroom West - The Inn at Spanish Bay)

A Day in Italy (Pèppoli - The Inn at Spanish Bay)

A Celebration of France (Club XIX - The Lodge at Pebble Beach)

Pax is known for some of the most voluptuous Syrahs in production. Pax’s mission statement is simple, “To produce reference point Syrahbased wines that are indicative of where they are grown.” It has been said that the winery doesn’t have a particular style, rather the focus is on what the vineyard and the fruit will deliver. Pax Mahle’s wines have been revered in the wine world. His old world approach to winemaking includes organic farming, foot-crushing the grapes, natural fermentations and absolutely no fining or filtering. Join us as we taste through 10 different Syrahs from his most current release; each a perfect, hedonistic reflection of the raw fruit.

Join Daniel Humm from Eleven Madison Park in New York, Hubert Keller from Fleur de Lys in San Francisco, Ressul Rassallat from Club XIX at Pebble Beach, and Kendra L. Baker, Pastry Chef of Manresa, for a four course trip through France. Each course will be paired with phenomenal French wines.

Penfolds - Four Decades of Penfolds Bin 389 Cabernet-Shiraz (Council Room - The Lodge at Pebble Beach)

Join Andrew Carmellini from a voce in New York, Todd English from Olives, Arturo Moscoso from Pèppoli at Pebble Beach, and Gina DePalma, pastry chef for BaBBO in New York, for a four course lunch that brings the finest Italy has to offer straight to your table. All paired with a decadent selection of wines from Antinori.

Max Schubert believed that Penfolds needed wines crafted in the image of his legendary Grange. “Not the same,” said Max, “but similar.” Each year, beginning many decades ago with Bin 95 (destined to become the legendary Grange), Penfolds winemakers have set aside special lots of wines they felt were different, better or just unusual, to see how they would develop in bottle. These bottles were placed into numbered “Bins” in the cellars. Penfolds Bin 389 Cabernet Shiraz has earned a reputation among wine collectors as an Australian classic. Predominantly a Barossa Valley wine at one point, the Bin 389 is now a multi-district South Australian blend with fruit sourced from the Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek and Clare Valley, and more recently, Penfolds’ new vineyards in Robe and Bordertown. Over the last 40 years Penfolds Bin 389 or “baby Grange” has developed a strong identity

Coastal Cuisine (Stillwater Bar & Grill - The Lodge at Pebble Beach) Experience the excellent portfolio of wines of Chateau St. Jean along with food from some of the most talented chefs around. Join Walter Manzke from Bastide in Los Angeles; Susan Spicer from Bayona and Herbsaint in New Orleans; Mark Gaier and Clark Frasier from Arrows in Maine and Margarita Manzke from Bastide in Los Angeles for a four course lunch that will give you a culinary tour around the coastal United States. Each Course will be paired with wines from Chateau St. Jean, beginning with the La Petite Etoile Fumé Blanc, through the award-winning Cinq Cépages, finishing



Chef Thomas Keller - Cooking with the only Michelin 7 Star (Pebble Beach Room - The Lodge at Pebble Beach)

for its consistency, reliability and ability to cellar. And, as a blend of Cabernet Sauvignon and Shiraz, it’s a decidedly Australian style of wine. Join in a celebratory look at this unique and wonderful wine

Château Margaux - A Tasting Spanning Five Decades of Seduction (Ballroom Central - The Inn at Spanish Bay)

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. In 2001, Keller was named “America’s Best Chef” by Time Magazine and World Master of Culinary Arts by a panel of international judges at the Wedgwood Awards. He was the 2004 recipient of the Lifetime Achievement Award from the Food Allergy Initiative. He has collected many accolades within the last decade, including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2003, The French Laundry was at the top of “The World’s 50 Best Restaurants” list, published by London-based Restaurant Magazine. In 2004, per se was honored with a four-star rating from the New York Times’ and has since been heralded in top publications such as Gourmet, Food and Wine, and New York Magazine. per se was also deemed “Best New Restaurant of the Year” by Restaurant Magazine. 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. Chef Keller now has eight restaurant properties in the United States. In addition to The French Laundry, per se and Bouchon, branches of Bouchon and Bouchon Bakery opened in Las Vegas in 2004. In early 2006, Bouchon Bakery opened at the Time Warner Center in New York City. Most recently, ad hoc, a casual dining establishment inspired by the comfort food Keller enjoyed growing up, opened in Yountville, California.

The Margaux appellation is considered one of the best areas within the Médoc district of France’s Bordeaux region. The wines are made from Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot and can be very perfumy and exhibit a wonderful silkiness and elegance. Heading the list is the Premier Cru Château Margaux. Château Margaux has been called “the seductress of the Left Bank” for good reason. This rare tasting will show a total of eight vintages of this great Bordeaux house including 1959, 1961, 1966, 1975, 1978, 1982, 1983 and 1995.

The Wines of Heidi Peterson Barrett (Ballroom East - The Inn at Spanish Bay) Dubbed the “First Lady of Wine” by Robert Parker, and “The Wine Diva of Napa,” by Time Magazine, Heidi Peterson Barrett has redefined the ultra premium wine market in California. In 1988 she left Buehler to become a freelance winemaker. Only one week later she joined Gustav Dalle Valle, where she helped to put the Dalle Valle winery on the map, creating some incredibly powerful cabernets including the famed “Maya.” In only four short years she received two perfect 100 point scores from Robert Parker for the ‘92 & ‘93 vintages of Maya. Her work with Screaming Eagle started in 1992 where she also received two perfect 100 point scores for the ‘92 & ‘97 vintages. Since 1988 she has created a client list of perfection. She is currently winemaker for La Sirena, Amuse Bouche, Revana Family, Jones Family Vineyards, Barbour Vineyards, Paradigm Winery, and Lamborn Family. She is consulting winemaker for Kenzo Estate, Terrano, and Meyer Family. Other past clients include Screaming Eagle, Showket Vineyards, Grace Family, Vineyard 29, and Hartwell/Grace Vineyards. Join us for a remarkably rare tasting of a selection of these wines with the “First Lady of Wine” herself, Heidi Peterson Barrett.

6:30 PM - 11:00 PM A Night of Stars Dinner (The Ballroom of The Inn at Spanish Bay) Join celebrity chefs from five of the nation’s most decorated restaurants, Jean Joho from Everest in Chicago, Charlie Trotter from Charlie Trotter’s in Chicago, Michel Richard from Citronelle in Washington DC, Douglas Keane from Cyrus in Healdsburg, and Belinda Leong, pastry chef for Gary Danko in San Francisco for an unforgettable epicurean experience. Wineries for the evening include August Kesseler, Patz & Hall, Hartford Court, Viña Cobos and Dolce.

Chef Ming Tsai - Simply Ming (St. Andrews Room - The Inn at Spanish Bay) In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley, Massachusetts and immediately impressed diners from Boston and beyond with the restaurant’s innovative East-West cuisine. In its first year, Blue Ginger received three stars from the Boston Globe, was named “Best New Restaurant” by Boston Magazine, was nominated by the James Beard Foundation as “Best New Restaurant 1998,” and Esquire Magazine honored Ming as “Chef of the Year 1998.” The James Beard Foundation crowned Ming “2002 Best Chef Northeast” and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger the “Second Most Popular Boston Restaurant.” In 2005, Ming was honored as “Restaurateur of the Year” by the Massachusetts Restaurant Association and in 2007, Blue Ginger received the prestigious Ivy Award from Restaurants & Institutions for its consistent achievement in meeting the highest standards for food, hospitality and service. Ming is currently the host and executive producer of the Public Television cooking show, Simply Ming, now in its fourth season. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. Ming’s Quest, his popular cooking adventure series, and East Meets West can be seen on Fine Living Network. In addition to television, Ming is also the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming’s Master Recipes.

The Lexus Rare Wine Auction & Dinner (The Beach & Tennis Club) The Lexus Rare Wine Auction & Dinner at Pebble Beach Food & Wine is the most exclusive event of the weekend. Set at The Beach & Tennis Club at Pebble Beach, the evening begins with the Sentient Jet Membership Champagne Reception where you will enjoy Veuve Clicquot Le Grande Dame and canapés with a view of Stillwater Cove. Join six chefs including: Thomas Keller, Michelin 7-Star Chef of The French Laundry, per se and Bouchon; Gerard Boyer, Michelin 3-Star Chef from Château Les Crayères; Philippe Legendre, Michelin 2-Star Chef from Le Cinq; Alain Passard Michelin 3-Star Chef of L’Arpége in Paris, David Kinch, Michelin 2-Star Chef of Manresa in Los Gatos, and Claire Clark, Pastry Chef of The French Laundry, for a once in a lifetime culinary experience. Wineries for the evening include Josmeyer, Leeuwin Estate, Kosta-Browne, Château MoutonRothschilds, Penfolds and Dr. Loosen. During dinner, partake in an exclusive internationally attended rare wine auction happening in front of your very eyes. Bid against an international audience while enjoying the finest food and wine pairing the weekend has to offer.



Saturday, March 29, 2008

very difficult to find, you have to look no further. Join us for a comprehensive tasting of ten of California’s most recent cult Pinot Noir... Kosta Browne.

10:00 AM - 11:30 AM

Chef Todd English - Cooking Olives Style (St. Andrews Room - The Inn at Spanish Bay)

Jam Session: Top Rated Zinfandels (Council Room - The Lodge at Pebble Beach)

One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation, publishing three critically acclaimed cookbooks, and being recognized as one of People Magazine’s “50 Most Beautiful People.”

Zinfandel is one of the more versatile of wine grapes. It shifts from unctuous, jammy renditions to fiery, black pepper-spiced bottlings. Zinfandel gives the winemaker an opportunity to explore a huge variety of flavor profiles from the same grape. It is no longer as widely planted worldwide as it once was, but in California, the art of making fine wine from Zinfandel is alive and thriving. Joining us in a tasting featuring the wines of Four Vines Winery and Turley Wine Cellars of Paso Robles, Storybook Mountain Vineyards and Robert Biale Vineyards of Napa Valley and Ravenswood from Sonoma County.

Todd is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in April of 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English’s interpretive rustic Mediterranean cuisine. Olives now occupies a larger space just down the street from its original location. In recent years, English has established Olives as one of the most prestigious names in the nation by opening other locations around the world: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, DC, Olives Aspen at the St. Regis Hotel in Aspen, Colorado, and Olives Tokyo which opened in the spring of 2003 in the new Roppongi Hills development.

Chateau St. Jean Cinq Cépages Blending Seminar (Committee Room - The Lodge at Pebble Beach) Do you have what it takes to be a great wine maker? Could you create the next great “cult cab” from California? Join the Chateau St. Jean wine maker, Margo Van Staaveren, as she shows the the five components of Cinq Cépages - Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Blend your own cuvée and compare your results to the one in the bottle.

Chef Tom Colicchio - Top Chef (Pebble Beach Room - The Lodge at Pebble Beach)

The Range of Riesling (Ballroom West - The Inn at Spanish Bay)

One of the culinary world’s most celebrated figures, Tom Colicchio is Bravo TV’s head judge on “Top Chef.” During Tom’s tenure as executive chef of Mondrian, Food & Wine Magazine selected him as one of the top ten “Best New Chefs” in the United States, and The New York Times awarded the restaurant three stars. In July of 1994, Tom, along with partner Danny Meyer, opened Gramercy Tavern in Manhattan’s Gramercy Park neighborhood. In 1996, Ruth Reichl of The New York Times awarded Gramercy Tavern and Tom Colicchio three stars, noting that Tom was “cooking with extraordinary confidence, creating dishes characterized by bold flavors and unusual harmonies.” Tom’s cooking at Gramercy has earned consistent recognition. After three nominations for James Beard’s Best Chef New York Award, he finally won it in 2000. One year later, and one block south of Gramercy Tavern, Tom opened Craft. Soon thereafter, in July 2001, William Grimes, The New York Times reviewer, awarded Craft with three stars naming it “a vision of food heaven.”

Dr. Loosen and J.L. Wolf have been major forces in returning German Rieslings to their formal glory - that of one of the greatest white wines on earth. German winemakers have long celebrated sweetness in their wines as well as bright acidity but that is only part of the story. Discover the true range of Riesling with the greatest known producers today. These two estates currently produce some of the finest examples of this old world grape. Join us as we taste through a range of Riesling from Trocken (dry) styles of Riesling from the Pfalz to Beerenauslese from Mosel-Saar-Ruwer.

PlumpJack: Cork vs. Screwcap (Ballroom East - The Inn at Spanish Bay) The PlumpJack Winery’s Estate Vineyard, founded in 1881, is nestled in the nape of the Vaca Mountain range on the eastern side of the Napa Valley. The main winery building, which is still in use, was completed in 1883. Vineyards have covered the Oakville site since the late 1800s. Despite their century-plus heritage, modern technology has placed PlumpJack in the media more and more. PlumpJack was one of the pioneers to move to the Stelvin closure system, otherwise known as a screwcap, for their $100 plus Cabernet Sauvignons. Debate has been rampant over which is better. On one hand, a screwcap prevents corked wine, which can be as much as 15% of a vintage. On the other hand, will the wine age as well as if it had a cork? You decide. Join us for a luxurious and educational tasting of five vintages of PlumpJack from both cork and screwcap.

In addition to Gramercy Tavern, Craft, Craftbar, and ‘wichcraft in New York City, Tom opened Craftsteak at the MGM Grand in Las Vegas in July 2002. Craftsteak New York opened in May 2006, followed by Craft Dallas in June. In March 2007, Craft LA opened in Century City.

12:00 PM - 3:00 PM (Package holders may enter at 11:30 AM)

The Lexus Grand Tasting (The Lexus Grand Tasting - The Equestrian Center)

Kosta Browne: Pinot Noir Visionaries (Ballroom Central - The Inn at Spanish Bay)

The Lexus Grand Tasting at Pebble Beach Food & Wine is the most spectacular opportunity to enjoy over 300 wines from 200 of the world’s most prestigious wineries. This is a must-do experience for anyone who loves food and wine. Guests will have an unprecedented opportunity to interact with the weekend’s celebrity chefs while they prepare delectable hors d’oeuvres for their enjoyment just feet away. Saturday’s line-up includes Joël Antunes of

Dan Kosta and Michael Browne believe that their wine should burst with flavor. This is apparent due to the rave reviews this winery has experienced in the last few years. Becoming another of California’s famed cult Pinot Noirs, Kosta Browne has received between 93 and 98 points on their 2005 vintage. While their wines have become



Restaurant Joël; Kendra L. Baker, Pastry Chef of Manresa; Todd English of Olives; Mark Estee of Moody’s Bistro; Elizabeth Falkner of Citizen Cake; Michael Ginor of Hudson Valley Foie Gras; Joel Huff of Silks; Hubert Keller of Fleur de Lys; Walter Manzke of Bastide; Charles Phan of The Slanted Door; Susan Spicer of Bayonna and HerbSaint; Ben Spungin, Pastry Chef of Marinus; Cal Stamenov of Marinus, Keiko Takahashi of El Paseo; Ming Tsai of Blue Ginger and Tre Wilcox of Abacus. There will be opportunities for book signings and photo sessions with some of the weekend’s chefs.

winemaking, makes sure that each grape is hand-selected and destemmed before undergoing whole-berry fermentation. The liquid gold is then set in a combination of oak and steel tanks and then undergoes extended maceration, which gives the wine an over-the-top intensity and concentration. Join us for a tasting through nine vintages of one of the most exclusive wines on the market today including 1992, 1993, 1994, 1997, 1998, 1999, 2000, 2001 and 2004.

3:00 PM - 4:30 PM

The fabled Shafer Hillside Select started its road to glory in 1978. John Shafer recalls how many individuals would comment on how “soft” the wine was and would ask “how much Merlot is blended in here?” “None,” he replied. Shafer Hillside Select is made from 100% Cabernet Sauvignon grapes. The vines, which sit on the rugged hillside vineyard blocks of the Stags Leap District Estate, exemplify the richness and suppleness of the fruit. Fans know Shafer Hillside Select for its soft velvety tannins, which they consider to be the hallmark of Stags Leap District Cabernet. Join us for an unparalleled journey through ten vintages of this award winning wine.

Shafer Vineyards : Hillside Select (Committee Room - The Lodge at Pebble Beach)

The Sommelier Experience The Art of Blind Tasting (Council Room - The Lodge at Pebble Beach) Join five of the world’s top Master Sommeliers for one of the most fun and educational tastings of the weekend. Watch, learn, and participate as you join these sommeliers in a quest to determine the secret wines. Taste and watch how the pros use the nose, the palate, and the process of the elimination to determine the country, the region, the varietal, and even the vintage of each wine.

Chef Gary Danko - A San Francisco Legend (St. Andrews Room - The Inn at Spanish Bay)

Silver Oak: Alexander Valley vs. Napa Valley (Ballroom Central - The Inn at Spanish Bay)

Within months of opening, the famed Restaurant Gary Danko received the highest accolades possible from both of San Francisco’s daily newspapers, a spectacular listing in Esquire Magazine’s (December, 1999) annual “Best New Restaurants” article and the first of seven Mobil Travel Guide “Five Star” ratings. In May of 2000, Gary Danko won the James Beard Foundation’s “Best New Restaurant” award and in August of that year, Danko was named Chef of the Year by San Francisco Magazine. Also in 2002 the restaurant was selected as a Relais & Châteaux property, one of only twenty-seven such dining venues on the continent and remains part of the Relais & Châteaux properties. Later in 2002, Danko was nominated as “Outstanding Chef of the Year” by the James Beard Foundation. In 2004, Restaurant Gary Danko was the recipient of a third consecutive AAA Five-Diamond award. Since 2004, in the San Francisco edition of the annual Zagat Survey the restaurant has received the highest food rating in the book and in 2005, 2006 and 2007 was also voted the most popular restaurant. In 2006, Restaurant Gary Danko won the James Beard Foundation “Outstanding Service” award.

Silver Oak is perhaps one of the most widely known California wines in the world. Started in the early 70’s, Ray Duncan and Justin Meyer had a dream to create a Cabernet Sauvignon with a style all its own, one that didn’t showcase the typically hard and tannic characteristics of a wine that needed to be aged. Rather, they wanted to create a wine that had fully developed flavors and a velvety soft texture that could be enjoyed upon its release. Silver Oak proudly makes two distinctly different Cabernets; one from Napa Valley and the other from Alexander Valley. Join us as we taste through five vintages from each of these world class wines.

A Tribute to Gary Pisoni: Pinot Noir Passion (Ballroom West - The Inn at Spanish Bay) When Eddie & Jane Pisoni purchased a 280 acre horse ranch in 1979, they had no idea their son Gary would one day turn it into one of the most revered Pinot Noir growing sites in the world. Without a water source, Gary Pisoni planted his first Pinot Noir grapes in 1982. He would drive a water truck from the bottom of the valley to the 1300 ft. elevated vineyard site to irrigate the original vines. He drilled five wells between 1986 and 1989 before finally achieving success in 1991. Taking a risk, he planted ownrooted vines, rather than the typical phylloxera-resistant rootstock. He felt this would generate an intensity of fruit that would otherwise be impossible to achieve. His bet paid off. The Pisoni Vineyard supplies their fruit to some of the best Pinot Noir producers in the country including their very own, Pisoni Estate Pinot Noir. Join us as we taste through every vintage of the boldly intense fruit-forward Pisoni Estate 1998 through 2006 with Gary Pisoni himself.

Chef Charlie Trotter - 5-Star Cooking (Pebble Beach Room - The Lodge at Pebble Beach) Charlie Trotter’s Restaurant is regarded as one of the finest restaurants in the world. For 20 years, the restaurant has dedicated itself to excellence in the culinary arts. Never willing to rest on its laurels, Charlie Trotter’s is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining. The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter’s was inducted into the esteemed Relais & Châteaux and in 1998 was accepted as a member by Traditions & Qualité. It has also received Five Stars from the Mobil Travel Guide, Five Diamonds by AAA and ten James Beard Foundation awards, including “Outstanding Restaurant” (2000) and “Outstanding Chef” (1999). Wine Spectator named the restaurant “The Best Restaurant in the World for Wine & Food” (1998) and “America’s Best Restaurant” (2000). Chef Trotter is the author of 14 cookbooks, two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter. Chef Trotter recently received an award at the White House

Harlan Estate Retrospective (Ballroom East - The Inn at Spanish Bay) What some consider being the pinnacle of California cult wine, Harlan Estate has set the bar extremely high in the Napa Valley. The Harlan family established the vineyard in 1984. It took years before they released their first vintage in 1990, which would characterize the birth of a legend. The wines, which have received countless accolades, are among the most exclusive in the world. Robert Levy, director of



Chef”, and on Food Network’s “Iron Chef America.” Ted started in television helping guests and viewers sharpen their cooking and entertaining skills as the food and wine specialist on the Emmy Award-winning hit “Queer Eye for the Straight Guy” on Bravo.

from both President Bush and Colin Powell for his work with his Culinary Foundation and was named one of only five ‘heroes’ to be honored by Colin Powell’s charity, America’s Promise. In 2005, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

Since 1997, Ted has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. Ted also writes regularly for such publications as Bon Appétit and, and is the author of “The Food You Want to Eat: 100 Smart, Simple Recipes” (ClarksonPotter), a cookbook for beginners that features easy, all-natural recipes.

6:30 PM - 11:00 PM Grand Finale Dinner (The Ballroom of The Inn at Spanish Bay)

Michel Richard (St. Andrews Room - The Inn at Spanish Bay)

Join some of the country’s best chefs, Josiah Citrin from Melisse Restaurant in Los Angeles; Michael Mina Michelin 2-Star chef from Restaurant Michael Mina in San Francisco; David Kinch, Michelin 2-Star chef of Manresa, in Los Gatos and Sherry Yard, Executive Pastry Chef for Wolfgang Puck worldwide, which includes Spago, Cut and Chinois-on-Main, for a once in a lifetime five course splurge, paired with five of the weekend’s most exclusive wines.

Starting when he was a small child, Chef Richard’s passion for food led him to dance to the beat of his own drum. As a grown man in his own kitchen, he often felt that dance pull him in a million different directions. But being the expert that he is, he would leave the dance behind and become the conductor of the orchestra - guiding his ingredients as if they were notes to music, combining them to form a delightful symphony for all to enjoy. The last ten years at his signature restaurant Citronelle have been a mythical quest in the pursuit of the amazing and unexpected and have continued his lifelong romance with cuisine.

The Lexus Grand Finale Dinner (The Beach & Tennis Club) Join Thomas Keller, Michelin 3-Star chef from The French Laundry in Napa and Per Se in New York; Charlie Trotter, Mobil 5-Star and AAA 5-Diamond chef from Restaurant Charlie Trotter in Chicago; Alain Passard, Michelin 3-Star from L’Arpege in France; Gerard Boyer, retired Michelin 3-Star chef from Château Les Crayères in Champagne, France; Philippe Legendre, Michelin 2-Star chef from Le Cinq in Paris, France and Claire Clark, pastry chef for Thomas Keller of The French Laundry, for an experience not to be missed, paired with the wines of Dom Pérignon, DeLille Cellars, HdV, Nicolas Rossignol, Heitz Cellars, Hundred Acre and Graham’s Porto.

In 1987, Richard opened Citrus, serving as executive chef and owner. At Citrus, he found the freedom to adapt his native French cuisine to the tastes of Southern California. Citrus put Michel Richard on the culinary map, and in the same year of its opening, the eatery was voted The Best Restaurant in the United States by Traveler’s magazine. In 1988, Michel Richard was inducted into the James Beard Foundation’s “Who’s Who” in American Food and Wine. A year later, Richard opened Citronelle, offering a menu similar to that of Citrus, only with a more elegant atmosphere, overlooking the ocean in the Santa Barbara Inn. With his financial partners from MeriStar Hotels & Resorts, Inc., he went on to open Bistro M in San Francisco, and Citronelle in Baltimore and Philadelphia. In 1994, he opened Citronelle in The Latham Hotel in Washington, DC. In early 1998, Richard moved from Los Angeles to Washington, DC to devote full-time attention to Michel Richard Citronelle. These days, Richard considers the DC Michel Richard Citronelle his flagship restaurant and continues to amaze and astonish with his culinary creations.

Sunday, March 30, 2008 10:00 AM - 11:30 AM Grand Crus of Monterey (Ballroom West - The Inn at Spanish Bay) Monterey County is the largest grape growing region in California. While a majority of Monterey County grapes have typically been sold to some of the top producers throughout California, the local wine growing region has continued to garner grand ovations from consumers and the media. Join us for a mind-blowing tasting of some of greatest Monterey County wines. We’ll taste through three vintages each of the award winning Chardonnays from Robert Talbott’s single vineyards, the luscious single vineyard Pinot Noirs from Morgan, and the ultra-rare “Orange Cap” Marinus Reserve from Bernardus Winery, a juicy Bordeaux blend.

12:00 PM - 3:00 PM (Package holders may enter at 11:30 AM)

The Lexus Grand Tasting (The Lexus Grand Tasting - The Equestrian Center) Sunday’s Lexus Grand Tasting at Pebble Beach Food & Wine is the final event of this fantastic weekend. The Sunday line-up of chefs is as impressive as ever. Chefs include Joël Antunes of Restaurant Joël in Atlanta; Mark Ayers of Pacific’s Edge in Carmel; Andre Bienvenu of Joe’s Stone Crabs in Miami; Josiah Citrin of Mélisse in Los Angeles; Tom Colicchio of Craft in New York and Los Angeles; Gary Danko of Restaurant Gary Danko in San Francisco; Mark Estee of Moody’s Bistro in Lake Tahoe; George Fritzsche, Pastry Chef of Pacific’s Edge in Carmel; Douglas Keane of Cyrus in Healdsburg; John Hui, Pastry Chef of Pebble Beach Resorts; Cal Stamenov of Marinus in Carmel Valley; Keiko Takahashi of El Paseo in Mill Valley; Roy Yamaguchi of Roy’s and Sherry Yard, Pastry Chef of Spago in Beverly Hills. Enjoy over 300 wines from 200 of the world’s most prestigious wineries. Again, there will be opportunities for book signings and photo sessions with some of the weekend’s chefs.

Dom Pérignon - A Retrospective Tasting (Ballroom East - The Inn at Spanish Bay) Richard Geoffroy, Chef de Cave of Dom Pérignon visits from France with the 1999 Brut, 1993 OEnotèque, 1990 OEnotèque, 1973 OEnotèque, 1966 OEnotèque, 1996 Brut Rosé, 1990 Brut Rosé and 1985 Brut Rosé... What more needs to be said?

Ted Allen (Pebble Beach Room - The Lodge at Pebble Beach) Ted Allen is host/narrator of the PBS wine series “Uncorked: Wine Made Simple.” He also is a judge on Bravo’s hit reality show “Top


UNLOCK AND CONQUER The Golden Bridge The mystifying timepiece to release the passion within. Each element is conceived and developed respecting the highest code of Haute Horlogerie and handassembled by master watchmakers.

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We’ve gathered a lollapalooza A-list of visionaries and masterminds. Of artisans and technicians. They’ve put their extrasensory stamps on cosmopolitan cities like New York, Paris and Chicago. And, they’ve sophisticated smaller towns from the golden hills of Healdsburg, California to the coastal community of Ogunquit, Maine. With boundless ambition they create, sharing their spirits. They trigger inspiration, tune our intelligence and trip imaginations, giving us one-of-a-kind, unforgettable experiences. All so we can eat—and eat well. They are chefs.

# Chefs 73




Straight Guy: The Fab Five’s Guide to Looking Better, Cooking Better, Dressing Better, Behaving Better, and Living Better.” He was a finalist for a 2001 National Magazine Award for his Esquire feature on the littleknown phenomenon of male breast cancer.

Ted Allen is the food and wine specialist on the 2004 Emmy-winning and 2005 Emmy-nominated NBC/Bravo groundbreaking hit “Queer Eye for the Straight Guy,” which is also the first show ever to win two consecutive GLAAD Media Awards. He is author of “The Food You Want to Eat,” (Clarkson-Potter, October 2005), an original cookbook featuring easy, all-natural recipes for everything from steak to risotto to cocktails. He appears frequently as a judge on the Food Network’s top-rated Iron Chef America. In addition to his food work, Ted has been a contributing editor to Esquire magazine since 1997, where he writes on a broad range of subjects from celebrity profiles to medicine to Champagne. He is the co-author of the magazine’s “Things a Man Should Know” column—an irreverent guide on topics such as fashion, business etiquette, and money—and co-author of four books that grew out of that series. Along with his cast mates, he co-wrote the New York Times bestselling book “Queer Eye for the

Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine, where he won two writing awards from the Society of Professional Journalists. He also has written for Bon Appetit, Conde Nast Traveler, travel + leisure,, GQ, National Geographic Adventure, Men’s Journal, and the Chicago Sun-Times. Ted holds an M.A. in Journalism from New York University, a certificate from NYU’s Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in New York with his partner, the interior designer Barry Rice.




Quick “Bao” Pastries with Prosciutto Give these bite-sized pastries inspired by Chinese “bao” an Italian accent by replacing the sesame oil with olive oil, and 1 tablespoon of the sesame seeds with fennel seeds. Serves 20 1 1 4 3 1 2

(7½ ounce) tube buttermilk biscuits tablespoon extra virgin olive oil ounces prosciutto, minced (about ½ cup) scallions, white and 3 inches green, minced egg white, lightly beaten tablespoons fennel seeds

Preheat oven to 400˚F. Open the tube of biscuits and separate into 10 individual biscuits. Cut each in half crosswise, then stretch each half into a round about 2 inches in diameter. Using a pastry brush, paint each round of dough with olive oil. Spoon about ½ teaspoon ham and ½ teaspoon scallion in the center of each round, gather edges of the dough together above the filling, and then form into a ball. Dip one side of each ball into the beaten egg white and place on an ungreased baking sheet. Sprinkle lightly with fennel seeds. Bake until the tops are golden brown, 10 to 12 minutes. Serve hot or room temperature. Fish in banana leaves (or parchment) with spinach, tomatoes, and olives 1 handful fresh spinach 5 grape tomatoes, cut in half 5 kalamata olives ½ teaspoon grated lemon zest Extra virgin olive oil Banana leaves (available frozen in Asian markets) or parchment paper Thaw and unfold banana leaves; cut into 12- to 15-inch lengths with squared-off ends. Or, if using parchment, take a piece that’s about 12x15 inches, fold it in half like a book, unfold it again, and rub with a little olive oil. Two two leaves and place one atop the other, forming a cross. Place a pile of fresh spinach about the size of your hand in the center of the cross (or just to one side of the fold of parchment). Put an 8ounce fillet of salmon, cod, or red snapper on top of the spinach, and season with salt and pepper. On top of the fish, place about 10 halved grape tomatoes, five kalamata olives, half a teaspoon of grated lemon zest, more salt and pepper, and about half a teaspoon of extra virgin olive oil. Fold on banana leaf over the fish, then, the other, securing with a toothpick. (Or fold the parchment over to cover the fish, and crimp the edges completely.) Bake on a baking sheet for 10 minutes at 450 degrees. For serving, leave the fish inside the parchment, place the packets on your guest’s plates, and let them tear them open—the aromas and steam come bursting out, and the presentation is dramatic and showy. And the flavor: delicious!






His first cookbook, “Think Like a Chef,” won a James Beard KitchenAid Cookbook Award in May 2001. Tom has also published “Craft of Cooking.”

Tom Colicchio, born in Elizabeth, New Jersey, spent his childhood cooking with his mother and grandmother. It was his father, however, who suggested he make a career of it. Tom taught himself to cook through Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, he made his debut at Evelyn’s Seafood Restaurant in Elizabeth.

In 2002, Craft was awarded the James Beard Best New Restaurant Award and Gramercy Tavern’s sommelier won for Outstanding Wine Service. In October 2002, Tom received Bon Appétit and the Food Network’s Award for Chef of the Year.

Tom cooked at prominent New York restaurants such as The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. During Tom’s tenure as executive chef of Mondrian, Food & Wine Magazine selected him as one of the top ten “Best New Chefs” in the United States and the New York Times awarded the restaurant three stars.

After opening Craft and Craftbar in New York City, Tom opened Craftsteak at the MGM Grand in Las Vegas in July 2002. In spring 2003, ‘Wichcraft opened – a sandwich shop rooted in the same food and hospitality philosophies as Craft. ‘wichcraft, Craft and Craftsteak continue to open at locations around the country.

In 1994, Tom and partner Danny Meyer opened Gramercy Tavern. In 2000, Tom’s cooking earned him the James Beard’s Best Chef New York award. One year later, Tom opened Craft. William Grimes of the New York Times awarded Craft with three stars naming Craft “a vision of food heaven.”

Tom and his restaurants support charities including Share Our Strength, Children of Bellevue, City Meals-onWheels, The College Fund, Pediatric AIDS Foundation and Doctors of the World.




Roasted Lamb with Swiss Chard and Lemon Confit Serves 20 2 cloves garlic, minced 1 bunch Swiss chard 2 small shallots, minced Kosher salt and freshly ground black pepper 1 lamb loin (split lengthwise, tenderloin removed, boned and trimmed) Butchers twine 1 tablespoon olive oil 1 cup lamb stock 6 wheels lemon confit (recipe follows) 6 cloves roasted garlic 6 pieces reconstituted sun-dried tomatoes ¼ cup lemon oil (from lemon confit) In a pan, sweat the garlic and shallots until tender. Briefly blanch the Swiss chard in salted water and immediately transfer to ice bath. With your hands, squeeze out as much water as possible and add to the pan with the garlic and shallots. Sauté until the flavors are melded and season with salt and pepper. Remove from the pan and reserve. Chop once cool. Place the lamb loin on a flat surface. Evenly distribute the chopped Swiss chard mixture over the loin. Wrap the outside fat cap around the loin and Swiss chard. Tie the butchers twine around the wrapped loin to make a snug roulade. In a skillet over medium heat, add the olive oil and once hot, add the lamb. Roast the lamb until medium-rare (130-140°F internal temperature). Set aside to rest for 5 minutes and slice. In a sauce pan, heat the lamb stock and add to blender. Turn on high and slowly add the lemon confit, roasted garlic, tomatoes and lemon oil (in that order) and blend until emulsified. Season with salt and pepper. Lemon Confit 12 lemons 5 shallots, peeled and minced 6 cloves garlic, peeled and minced 2 /3 cup kosher salt 1 /3 cup sugar Extra virgin olive oil Plunge the lemons into boiling water (this softens the outer layer of wax). Drain, rinse, then wipe the lemons clean. Dry the lemons then slice them very thinly. Discard the ends and remove and discard the seeds. Combine the shallots with the garlic. Mix the salt with the sugar. Arrange a layer of lemon slices in the bottom of mid-sized container with a lid. Sprinkle the lemons first with a little shallot mixture, then with some salt mixture. Repeat, layering lemons and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. Cover the container and refrigerate the confit for 3 days. The confit can be used immediately or covered with olive oil and kept in the refrigerator for at least a month.





CHEF AND PRINCIPAL OF HIS NAMESAKE RESTAURANT, GARY DANKO IS ONE OF AMERICA’S MOST TALENTED AND RESPECTED CHEFS. Danko left Chateau Souverain to become the chef of the Dining Room at The Ritz-Carlton, San Francisco. In 1995, Danko won the James Beard Foundation’s “Best Chef- California” award.

Danko was reared in Massena, New York, and learned to cook from his mother. His father, an architect and builder, launched Danko’s interest in restaurants. As a student at the Culinary Institute of America in Hyde Park, New York, Danko discovered Madeleine Kamman’s writings. Her visionary approach to cooking deeply inspired Danko throughout his career.

He left The Ritz-Carlton in 1996 and launched Viognier, the restaurant at Draeger’s Market Place in San Mateo, California, where he taught at Draeger’s Cooking School. During his two-year tenure as consultant to Viognier, he fashioned a successful restaurant.

After graduation, Danko cooked in San Francisco, then moved to Vermont, taking on a chef’s position at Tucker Hill Inn where he changed his menu nightly, an uncommon practice at the time.

Since Restaurant Gary Danko’s debut in 1999, the restaurant has received, and continues to receive, numerous accolades. In 2000, Gary Danko won the James Beard Foundation’s “Best New Restaurant” award. Then in 2002, Danko was nominated “Outstanding Chef of the Year” by the James Beard Foundation and his restaurant’s wine list received the first of many Wine Spectator Magazine “Grand Awards.” In 2004, Gary Danko won a third consecutive AAA Five-Diamond award. In 2006, Gary Danko won the James Beard Foundation “Outstanding Service” award.

Danko enrolled in several of Madeleine Kamman’s courses. Madeleine Kamman subsequently appointed Danko to Beringer Vineyards’ food and wine externship. Beringer hired him as executive chef in 1985, and Danko helped build Beringer’s culinary center into a successful, respected educational program. When Beringer purchased Chateau Souverain in Sonoma County, Danko took the helm of its restaurant.




Roast Loin of Bison with Porcini Mushrooms, Cioppolini Onions and Herb Spätzle Serves 6 Ingredients 3 1 1 1 1

pounds of bison loin, cleaned of all fat and connective tissue, tied every inch with butchers twine. You may substitute beef tenderloin. recipe porcini mushrooms recipe Cioppolini onions recipe Spätzle quart beef stock reduced to 1 cup

Orange Juniper Crust 2 teaspoons grated orange rind ¼ teaspoon fresh thyme leaves, chopped ¼ teaspoon rosemary ¼ teaspoon chopped sage ½ cup chopped Italian parsley 1 teaspoon juniper berries 1 teaspoon chopped garlic Method Prepare orange juniper crust. This may be made ahead of time. Prepare Bison loin and tie every inch with butchers twine. Pat orange crust onto the surface of the meat. Let rest refrigerated for at least 2 hours. To Roast Place bison on a sheet pan fitted with a rack. Roast in a 350 degree oven until rare for 20 to 30 minutes or until it reads 125 degrees on an instant read meat thermometer. Remove from oven, cover with foil and let rest for 15 minutes. Remove the twine, lightly salt the surface of the meat and slice thinly. Arrange on plate or platter with the heated mushrooms, Cioppolini onions and herb Spätzle. Bring beef stock to a boil, season to taste with salt and pepper and spoon over the bison. Serve






Todd English began cooking at the age of 15. At 20, he attended the Culinary Institute of America. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then, in Italy, apprenticed at Dal Pescatore in Canto Sull O’lio and Paraccuchi in Locando D’Angello. Todd’s own Italian heritage helped him develop his unique style of cooking. As Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts, he garnered high praise from both the press and the public.

Todd’s international travel and cooking series, Food Trip with Todd English runs on PBS. He is the author of Olives Table, and The Figs Table and The Olives Dessert Table, published by Simon & Schuster. In 2005 his line of cookware and lifestyle products, The Todd English Collection, debuted. In Spring of 1991, English was named National Rising Star Chef by the James Beard Foundation. The James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. In 2001, English was awarded Bon Appetit’s Restauranteur of the Year award and was also named one of People Magazine’s 50 Most Beautiful People. Todd has recently been named to the James Beard Foundation’s “Who’s Who in Food and Beverage in America.”

Todd is the chef and owner of Olives in Charlestown, Massachusetts (open in 1989), which serves English’s interpretive rustic Mediterranean cuisine. Olives is one of the best-known restaurant brand names in the nation, with locations around the world.

Todd is involved with local and national charities including: Big Brother, the Anthony Spinazzola Foundation, Community Servings, Share Our Strength, the Boys and Girls Clubs, and City Year.

English also operates several other restaurants around the country including Figs, Tuscany, Bonfire, KingFish Hall, Fish Club, Riche and 528, a jazz club.




Ricotta Mozzarella en Carozza with Beefsteak Tomatoes and Olives Ricotta Mozzarella en Carozza (“cheese in a carriage”) is really a fancy name for a grilled cheese sandwich but what it shows is how innovative Italians are with their use of bread. The classic combination of sweet ricotta, mozzarella and tomatoes are a Neapolitan favorite. Do not try this with supermarket mozzarella. Yield about 12–16; serves 3–4 people 2 (4 ounce) balls fresh Bufalo mozzarella cheese, each quartered 3 cups ricotta cheese 2 tablespoons black olive paste ½ cup coarsely chopped dry bread crumbs 1 teaspoon kosher salt ½ teaspoon black pepper 3 tablespoons chopped fresh oregano or basil leaves 2 1 1 2

large eggs, beaten cup all purpose white flour cup coarsely chopped dry bread crumbs cups olive oil, for frying

Sauce: ¼ cup virgin olive oil 5 garlic cloves, thinly sliced 1 anchovy fillet, chopped 3 fresh beefsteak or 8–10 canned plum tomatoes, cut in small dice 1 tablespoon balsamic vinegar 1 teaspoon kosher salt 1 teaspoon black pepper ½ cup water 1 bunch scallion greens, chopped 1 small bunch fresh basil, roughly chopped Combine the ricotta cheese, olive paste, bread crumbs, salt, pepper and oregano or basil in a medium size mixing bowl. Dip a one quarter cup measure into the mixture and place a piece of mozzarella on top. Dip another one quarter measure into the mixture and place on top of the mozzarella. Repeat until all the mixture has been used. Place the flour, eggs and bread crumbs on three separate plates. Dip all of the carrozzas into the flour. Then dip them into the eggs and then into the bread crumbs. Lightly shape each one into a biscuit like form. Place the oil in a large skillet and heat it over a medium high flame until it is very hot or just before it smokes. Deep fry the carozza a few at a time, being careful not to crowd the pan. This will take about 5–6 minutes per side and about two or three batches. Drain on a paper towel and set aside. Discard the used oil. To make the sauce, place a large skillet over a medium high flame and when it is hot, add the oil. Add the garlic and cook until it is golden and lightly toasted, about 2–3 minutes. Add the anchovy and the tomatoes and cook for 5 minutes, stirring occasionally. Add balsamic vinegar, salt, pepper, water, scallion greens and basil and cook for about 2 minutes. Spoon sauce on a large serving plate and top with carozza. Serve immediately. (These cannot be reheated).






a collection of dinnerware and has created Modicum, a Napa Valley Cabernet, vintage 2000.

Keller began his culinary career working in the Palm Beach restaurant managed by his mother. After serving several apprenticeships, Keller relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with runs at La Reserve and Restaurant Raphael in New York before opening his first restaurant, Rakel also in New York.

Thomas Keller and his restaurants have collected many accolades including consecutive “Best Chef” awards from the James Beard Foundation, the first chef ever to achieve this honor. In 2004, Per Se was honored with a 4-star rating from the New York Times; and has since been heralded in publications such as Gourmet, Food and Wine, and New York Magazine.

Keller moved 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 known for its innovative, compelling cuisine. His bistro, Bouchon opened in Yountville, followed by Bouchon Bakery. In February 2004, Keller brought his distinct style to New York City with Per Se. The restaurant features Keller’s French-influenced contemporary American cuisine.

The Michelin Guide New York City gave Per Se its most prestigious recognition, three stars, in 2006 and 2007. The French Laundry additionally was 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.

Keller is the author of the award-winning “The French Laundry” cookbook, as well as “Bouchon”. He has collaborated with Raynaud and the design firm Level on

Branches of Bouchon and Bouchon Bakery are open in Las Vegas and in New York. Keller’s casual dining restaurant, Ad Hoc, is located in Yountville, California.




Purebread Lamb Saddle with Caramelized Fennel Bulb, Hen-of-theWoods Mushrooms, Glazed Pearl Onions and “Sauce D’Agneau” Yield: Prep Time: Cook Time:

4 servings 1 hour and 30 minutes 1 hour and 15 minutes

For the Hen of the Woods Mushrooms 4 10 20 1 1

For the Lamb: 1 75 75 1 2

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Lamb Saddle (1 Kilo Trimmed, bone removed) Canola oil Sweet/Unsalted Butter, Cold Garlic Clove Thyme Baby Fennel Fronds – For Garnish Sel Gris – For Garnish

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Hen-of-the-Woods Mushrooms, Halved or Quartered Canola Oil Unsalted Butter Thyme Sprig Garlic Clove

• Halve or quarter the mushrooms. • Season mushrooms with kosher salt and fresh ground black pepper. • Heat a medium sauté pan on medium-high heat. • Add oil.

• Wrap chilled, trussed lamb in plastic, making sure there are no places for liquid to seep in. (This can be done up to 2 days prior to cooking).

• Add the mushrooms, face down

• Temper lamb to allow it to reach room temperature.

• Turn over mushrooms.

• Poach sealed lamb in a pot of hot water at 143˚F for 50 minutes.

• Remove excess oil from the pan.

• Remove lamb from plastic and pat dry with a paper towel.

• Add butter, thyme and garlic to the pan.

• Season with Kosher salt and ground black pepper.

• Allow butter to foam and coat mushrooms quickly for 2–3 minutes.

• Heat a medium sauté pan over medium heat, and then add the Canola oil.

• Remove mushrooms from pan and place on paper towel to drain.

• Cook 2-3 minutes, until caramelized.

For the Glazed Pearl Onions • Add the lamb saddle and crisp the fat that surrounds the lamb.

8 8 4.5 3 90 30 15 15

• Remove excess oil from the pan and add the butter, garlic, and thyme. • Allow butter to foam, and baste quickly for about 2-3 minutes. • Remove lamb saddle from pan and allow it to rest for 10 minutes. • Cut strings off of lamb saddle. • Cut loin in 4 even slices

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Red Pearl Onions, peeled White Pearl Onions, peeled Granulated Sugar Kosher Salt Water Unsalted Butter Champagne Vinegar Red Wine Vinegar

For the Caramelized Fennel Bulb: 8 50

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• Cut an “X” in the root end of each pealed onion and place each color in a separate pot.

2”-Long x ½”-Wide Wedges of Fennel Bulb, Trimmed Canola Oil

• Cover the onions in each pot with cold water and add sugar, salt and butter evenly between the two.

Blanch the fennel wedges in a large pot of boiling water seasoned with salt.

To complete

When cooked through, remove from bath and chill. To complete

• Cook gently over medium heat until the onions are glazed and cooked soft, adding more water if needed.

• Place a film of canola oil in a skillet.

• Reduce both liquids to about 30 milliliters each.

• Add the fennel wedges and sauté for about 3 minutes to caramelize.

• Add champagne vinegar to the white pearl onions

• Remove to a paper towel to drain.

• Add red wine vinegar to the red pearl onions. • Continue to reduce the liquid, rolling the vegetables around in the glaze to coat them. • Keep warm.






national acclaim and have received, among others, The Ivy Award, Food Arts’ Silver Spoon Award, Esquire’s Best New Restaurant Award (Red Sage) and the James Beard Award for Best American Chef – Southwest.

Mark Miller opened the Fourth Street Grill in 1979 in Berkeley, CA, one of the first restaurants outside of the Southwestern United States to serve Southwest cuisine. Miller has conducted and documented many intensive inquiries into the history and techniques of Southwest cuisine. His unrelenting dedication has led to its increasing popularity today.

Miller has been celebrated as the founder of modern Southwestern cuisine. He has authored ten cookbooks, all centered on the elements, preparation and history of Southwestern cuisine. Red Sage was just recently released to critical acclaim and much anticipation. His oldest cookbook, Coyote Cafe, was just re-released after reaching the impressive book sales milestone of 100,000 copies.

Miller, an academic at heart and a spirited world traveler, has presented his discoveries of Southwestern, Latin/South American, and Asian foods through a string of successful, enthusiastically inspired restaurants in the United States and Japan, and in March 2002, Australia. Each opens minds and mouths to the delicious permutations possible when humans group in search of a good meal.

Along with his restaurants and books, Miller has worked extensively with food companies for the gourmet and retail market. His fire-roasted salsa received the best salsa award from Food & Wine magazine. He continues to work with major international corporations as a consultant. He also stays connected to the academic world through his teaching on food and anthropology at the University of New Mexico.

Miller’s most recent restaurant, named Wildfire, opened in Sydney, Australia in 2002 across the harbor from the famed Sydney Opera House. Miller and his restaurants have been recognized with




Grilled Cocoa Rubbed Buffalo Tenderloin with Huitlacoche Sauce Serves 8 Ingredients: 48 ounces of fresh center cut Buffalo Tenderloin, cleaned of any membranes or fat, dry rubbed with cocoa, mesa dry rub*, put on a rack in the refrigerator for 24–36 hours. (Make sure the buffalo tenderloin is out of the plastic (cryovac) wrapping for least 24 hours before this step, if it is delivered in this state.) 2½ cups of cocoa mole rub 1 tablespoon of vegetable oil 8 oz of huitlacoche (frozen or fresh) *Mesa Dry Rub 2 tablespoon of sweet butter ½ cup of mushroom broth ¼ cup of paprika ½ teaspoon of fresh minced garlic 1 cup of Ancho chile powder 1 tablespoon of blackened Serrano 1 tablespoon of ground cumin 1 tablespoon of chipotle puree 1 teaspoon of cayenne 1 cup of fresh corn kernels 2 teaspoon of dry mustard 2 tablespoon of fresh cilantro, rough chopped 2 teaspoon of dried oregano 1 tablespoon of fresh tarragon chopped fine 1 tablespoon of Kosher salt 1 tablespoon of porcini powder 1 teaspoon of black pepper 1 teaspoon of kosher salt ½ teaspoon of finely ground black pepper Preparation: After tenderloin has dry marinated, sear the whole tenderloin on a hot griddle/large sauté pan with 1 tablespoon of vegetable oil, on all sides, do not blacken it, just deep brown. Let it rest for 1–2 hours to come up to room temperature. Internal temp should be about 70 degrees before roasting to insure even cooking. Roast in a preheated 350 degree oven on a rack until the internal temperature is 130 degrees. Let rest for 10 minutes in a warm place, then cut into 8 x 6 ounce medallions. Serve with Huitlacoche Sauce. Huitlacoche Sauce: Put 2 tablespoons of butter in large sauté pan with ½ teaspoon of minced garlic, sauté over low heat for 10 minutes without browning the garlic, add mushroom stock if necessary to slow the cooking down. Add the 8 ounces of frozen huitlacoche, blackened Serrano, chipotle puree, fresh tarragon, mushroom broth, porcini powder, salt and pepper and cook over high heat for 10 minutes. Add fresh corn kernels, cook for 2 minutes, take off the heat and add cilantro. Final sauce should not be too wet. Serve 2 tablespoons under buffalo fillet.





JACQUES PÉPIN IS ONE OF AMERICA’S BEST-LOVED CHEFS, COOKBOOK AUTHORS, AND CHEF INSTRUCTORS. participates regularly in that magazine’s prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents’ restaurant, Le Pelican. At age thirteen, he apprenticed at the Grand Hotel de L’Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was personal chef to three French heads of state, including Charles de Gaulle. Moving to the United States in 1959, Pépin worked at New York’s historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry, and American food tastes. He studied at Columbia University during this period, earning an M.A. degree in 18th-century French literature in 1972.

In October, 2004, Pépin received France’s highest civilian honor, the French Legion of Honor. He is the recipient of two other of the French government’s high honors: he was named a Chevalier de L’Ordre des Arts et des Lettres in 1997 and a Chevalier de L’Ordre du Mérite Agricole in 1992. The Dean of Special Programs at The French Culinary Institute (New York) since 1988, Pépin is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food and a member of the International Association of Cooking Professionals.

A former columnist for The New York Times, Pépin writes a quarterly column for Food & Wine. He also

Pépin has published over 25 cookbooks and hosted nine acclaimed public television cooking series.




Scallop Seviche and Guacamole Serves 4 Super-fresh scallops are best for this dish. The very large ones, the so-called “diver” scallops are ideal, but if unavailable buy an equivalent amount of the largest scallops you can find, and increase the number of slices served per person. I like to cure the scallops in a coarse salt; any “grey salt,” fleur de sel, or kosher salt will work well. I love guacamole and often serve it to friends with aperitifs. (Double the guacamole recipe below and serve it on its own with spicy tortilla chips, if you like.) The combination of scallops and guacamole is very delicate, but sprinkling spicy chips on top of the guacamole gives the dish texture and an appealingly piquant taste. Whole tortilla chips can also be imbedded in the guacamole for another look Some people embed an avocado pit in their guacamole to prevent the mixture from darkening. I find that pressing a piece of plastic wrap on top, so it adheres to the guacamole, does the same thing. The avocados must be ripe; if you buy hard, unripe ones, keep them at room temperature for a few days before using, or until they are soft to the touch. Scallop Seviche 4 large diver scallops (7 to 8 ounces) 1 teaspoon kosher-style salt ½ teaspoon freshly ground black pepper Guacamole 2 ripe avocados (about 1 pound) ½ cup diced (½ inch) tomato, including seeds and juice ¼ cup finely chopped onion, put in a sieve and held under cold, running tap water 1½ teaspoons finely chopped garlic 2 tablespoons minced poblano chili pepper (or another chili pepper of your choice) 3 tablespoons minced scallion ¼ cup coarsely chopped fresh cilantro 1 tablespoon fresh lemon juice 1½ tablespoons extra-virgin olive oil 3 /4 teaspoon kosher salt ½ teaspoon green Tabasco Green Pepper sauce (or more, if you like) For serving 3 tablespoons extra-virgin olive oil About 12 spicy tortilla chips For the seviche: Cut each of the scallops crosswise into 6 slices, each ½-inch thick. You should have about 24 slices. Sprinkle about half of the salt and the pepper in the bottom of a flat gratin dish or on a platter, and arrange the slices of scallop on top in a single layer. Sprinkle with the remaining salt and pepper. Press plastic wrap directly on the surface of the scallops, and refrigerate for at least 1 hour, but as long as overnight. For the guacamole: Cut around each avocado, penetrating the skin and flesh, then twist to separate the avocados into halves. Remove the pit from each, and using a spoon, scoop the flesh into a glass bowl large enough to easily hold the remaining ingredients. Crush coarsely with a fork. You should have about 1¼ cups of crushed avocado. Add the remaining ingredients. Mix well. Cover tightly with plastic wrap, applying it directly to the surface of the guacamole. Refrigerate if not serving immediately. At serving time, arrange 6 scallop slices around the circumference of each dinner plate, and spoon about ½ cup of guacamole in the center. Sprinkle the scallops on each plate with about 2 teaspoons of the olive oil, and crumble a few tortilla chips on top of the guacamole. Serve immediately.






In 1977 Richard moved to Los Angeles. He opened Michel Richard to instant success. Richard traveled back and forth to France eating, learning and cooking in three star Michelin-rated restaurants. In 1987, Michel opened Citrus as Executive Chef and owner, adapting his native French cuisine to the tastes of Southern California. Citrus put Michel Richard on the culinary map.

Michel Richard is a pioneer in creating the revolutionary French/California cuisine. His style is light, fresh and intelligent, focusing on innovative combinations, witty presentations and elements of texture. Richard knew he wanted to be a chef at age eight. “The white hats, aprons, and all of the food – I fell in love,” Richard says. At fourteen, Richard apprenticed in a restaurant-run patisserie in Champagne, France. Three years later he moved to Paris where he rose to the top slot at Gaston Lenotre’s esteemed pastry shop.

Richard continued to open restaurants. In 1994, Michel opened Citronelle in the Latham Hotel Georgetown in Washington, DC. Richard moved from Los Angeles, California to Washington, DC to cook full time at Michel Richard Citronelle. Now Michel considers that his flagship restaurant. Citronelle is repeatedly the recipient of the highest honors.

The opportunity to move to America came in 1974 when Lenotre opened a pastry shop in the States. Perhaps, America was not yet ready for Lenotre’s sophisticated French fare, the patisserie soon closed.

The chef is the author of Michel Richard’s Home Cooking with a French Accent and Happy in the Kitchen. His latest ventures include Central Michel Richard, in Washington, DC., Citronelle in Carmel Valley, Ca., and Citrus in Los Angeles.

Richard moved to Santa Fe in 1975 to run a pastry shop serving simple meals. Despite his success, “Santa Fe was not a dream for an ambitious young chef.” Richard looked to the West Coast for his next move.




Asparagus Salmon Serves: 4 (as a main course)

Vinaigrette 4 reserved asparagus spears (from left) ¼ cup water 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice, or to taste Granulated sugar Fine sea salt Trout caviar (optional)

Salmon 24 large (about 2 pounds) asparagus spears Fine sea salt 1 scant tablespoon coarsely chopped tarragon (optional) An 8–9 inch piece (about 1½ pounds) center-cut salmon fillet Extra virgin olive oil Fleur de sel Freshly ground black pepper

HINT: Use a very sharp knife or an electric knife to cut through the asparagus-stuffed salmon. Choose the longest asparagus spears available; they need to be at least as long as the salmon fillet. Cut off the tough bottom ends of the asparagus spears, making sure to leave the asparagus as long as the salmon fillet, and set the trimmed ends aside for the vinaigrette. Reserve 4 unpeeled spears for the vinaigrette. With a vegetable peeler, peel the remaining asparagus spears from about an inch below the tip to the end of the spear. Set a steamer basket in a pot over boiling water. Place the peeled asparagus spears in the basket and steam for 5 to 6 minutes, or until just tender when pierced with the tip of a paring knife; be careful not to overcook. Meanwhile, fill a bowl with ice water. When the asparagus is cooked, submerge it in the ice bath to cool, then drain and roll in a kitchen towel to dry. Sprinkle the asparagus spears with a pinch of salt and the tarragon, if desired, and roll the spears back and forth so the tarragon adheres. Preheat the oven to 325 degrees F. To stuff the salmon: using a pair of tweezers or pliers, remove any pinbones. Try to pull them straight out rather than pulling them upward, which would tear the flesh of the fish. Beginning 1 inch in from the side of the salmon, using a long sharp slicing knife, cut a pocket in the center of the fillet through the length of the salmon, leaving an inch of the fillet uncut on either side. Push the sides of the salmon together to help open up the pocket. Line the pocket with a layer of asparagus, all the tips facing the same direction. Make a second layer, reversing the direction of the spears. Continue layering until you have used all the asparagus or until the pocket is filled; the number of layers will vary depending on the thickness of the fillet. It is important not to overstuff the pocket, which could tear the fish. Reserve any extra asparagus for another use. Carefully trim the ends of the salmon so that all the spears are flush with the edges of the salmon. (At this point, the salmon can be covered and refrigerated for a few hours.) Using a very sharp knife or an electric knife, holding the fillet steady with one hands, cut the fish crosswise into 4 equal pieces. Brush a baking pan with a film of olive oil. Place the fillets in the pan, drizzle the tops with olive oil, and season with fleur de sel and pepper. For the vinaigrette, cut the 4 reserved asparagus spears into 1-inch pieces. Place in a small saucepan, add the water and olive oil, and bring to a simmer. Cover, reduce the heat slightly, and simmer for 8 to 10 minutes, or until the asparagus is completely softened; the water should have evaporated so the asparagus is stewing in the oil. Pour the asparagus and any remaining liquid into a blender and puree until smooth. Transfer to a small bowl and whisk in the mustard, lemon juice, and a pinch each of sugar and salt. If using, stir trout caviar to taste into the vinaigrette. Meanwhile, place the salmon in the oven and cook for 13 to 15 minutes, or until cooked to the desired doneness. Using a long spatula, lift each piece of salmon, blot the bottom as necessary with a paper towel, and place on a serving plate. Serve hot or at room temperature, with a pool of vinaigrette on the side of each fillet.






Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their familyowned restaurant, Mandarin Kitchen. His love of cooking (and eating) great food was forged in these early years, while also gaining valuable experience in front and back of the house. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his sophomore summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. Ming continued to learn varied styles of cuisine, holding positions in both front and back of the house at establishments in Chicago, Atlanta, San Francisco and Santa Fe.

In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant’s innovative EastWest cuisine. Ming is national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. Ming is also a founding member of Chefs For Humanity. In the winter of 2000, Ming launched his Blue Ginger line of Asian-inspired ingredients and snack foods with Target. His frozen dim sum, noodle bowls, rice bowls, stir-fry kits and flavored chips and sauces arrived in stores September 2006. Ming is the host and executive producer of the Public Television cooking show, Simply Ming, now in its fourth season. Ming is the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming’s Master Recipes.




Tea-Braised Lamb Stew Serves 4 1½ pounds lamb stew meat, preferably shoulder, cut into 1-inch cubes 1 cup Five-Spice Chile Tea Rub 3 tablespoons canola oil 2 large onions, cut into 1-inch dice 8 ounces trimmed baby carrots 1 large celery stalk, cut into 1-inch dice 2 cups dry red wine Kosher salt and freshly ground black pepper, if needed 2 large baking potatoes, cut into 1-inch dice 2 large sweet potatoes, cut into 1-inch dice 1. In a large bowl, combine the lamb and the rub and toss to coat the lamb. Allow the lamb to flavor for 15 minutes. 2. Heat a small stockpot over high heat. Add 2 tablespoons of the oil and swirl to coat the pot. Working in batches if necessary, add the lamb and brown it on all sides; remove the pieces to a plate and set aside. Add the remaining tablespoon of oil to the pot and swirl to coat the bottom. Add the onions, carrots, and celery and sweat for 5 minutes. Add the wine and cook until reduced by half, 6 to 8 minutes. Return the lamb to the pot, add enough water to cover the lamb, and bring it to a simmer. Season, if necessary, with salt and pepper. Continue to simmer until the lamb is tender, 1 1/ 2 to 2 hours, adding the potatoes in the last 30 minutes. Serve in bowls.






in 1994 and recognition as “Restaurant of the Year” from British magazine Decanter.

Chef Joël Antunes’ commitment to healthy, inspired and creative French cuisine all began in his grandmother’s kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.

When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant the Dining Room in 1997, famed Chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award and a AAA Five-Diamond award, making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes’ more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world’s culinary legends.

Joël has been chef at such prestigious restaurants as Ledoyen and Duquesnoy in Paris, and the Hotel Negresco in Nice, where he worked under celebrated French pastry chef Yves Thuries and has served as chef poissonier for the legendary Paul Bocuse in Lyons. Continuing his climb up the culinary ladder, he became sous chef at Troisgros in Roanne, France before relocating to Bangkok, Thailand to serve as chef cuisinier at the Oriental Hotel’s Normandie Restaurant. After another short stint in France at Marc Meneau’s Michelin three-star restaurant in the Hotel Picardy in 1990, Antunes became chef-partner at the critically acclaimed London establishment Les Saveurs, where his culinary prowess earned the restaurant a Michelin star





Chef Mark Ayers began cooking at the age of 15 in a family restaurant. After deciding a career as a chef suited him more than academia, he attended the Culinary Institute of America, graduating number one in his class in 1992 and being voted “Most Likely to Succeed.” He began his career in Vail, Colorado, as Chef de Cuisine at Patina. Later, he served as Executive Sous Chef of the Park Hyatt Beaver Creek. While in Vail, Chef Ayers had the privilege of cooking for several high profile people including Former President Gerald Ford in his private home.

1,700 labels is a perennial “Grand Award” winner from Wine Spectator. Mark was the featured guest chef at the James Beard House in November 2004, participating in their “Great Hotel Chef” series. “East Meets West” in Maine, “Chef’s Classic” in Kansas City and “Share our Strength” in Santa Fe are just a few of the culinary events that Mark has participated in. Mark has also been invited to judge the “almost famous” chef competition. He participates in the Monterey Peninsula community, including visiting local elementary schools and hosting students on property each year for Camp Hyatt.

In 2002, he joined the staff of the Park Hyatt Carmel, Highlands Inn as Executive Sous Chef under Jim Cox and was named Executive Chef in July 2003. Mark is the creative visionary behind Pacific’s Edge, noted in 2005 as a Distinguished Restaurant of North America (DiRoNA). Under Mark’s direction Pacific’s Edge has garnered many awards including “Top 10 Restaurants in the Country with a View” by USA Today and “Top 100 Hotel Restaurants” by Zagat. The wine list featuring over

Mark was instrumental in the planning and execution of the Masters of Food & Wine, one of the world’s most significant food and wine events. Mark orchestrated this great gathering of world-renowned chefs and winemakers and has played host to the likes of Todd English, Gerard Boyer, Charlie Palmer, Bradley Ogden and a host of other acclaimed chefs.





settled on the chocolate tart, with a rich smooth filling next to a scoop of intense coconut ice cream, decorated with shards of chocolate and coconut caramel. A caramelized brioche was topped with cool banana ice cream and warm sautéed bananas—another winner.” (“Desserts set the bar high at Tartine restaurant,” San Francisco Chronicle, January 31, 2007)

Kendra L. Baker joined the highly acclaimed restaurant Manresa in Los Gatos as pastry chef in 2007. Her desserts highlight the fresh, natural ingredients of the California Coast, and express the new California cuisine inspired by Manresa’s biodynamic farm. Before joining Manresa, Ms. Baker rose to prominence as the pastry chef at Bar Tartine in San Francisco, the popular Mission District bistro opened by the owners of Tartine Bakery. She had been the pastry chef since Bar Tartine opened in November 2005.

Says Ms. Baker, “I feel that Manresa brings together all of my interests under one roof, and I am certain that working with such talented individuals in such an environment, will allow me to further explore my culinary curiosities.”

“We are very fortunate to have someone with Kendra’s talent, drive and experience, says” says David Kinch about Ms. Baker.

Prior to Bar Tartine, Ms. Baker was assistant pastry chef at No. 9 Park in Boston, and she has held various stagaire positions in France and Wales. She is a graduate of Johnson & Wales University in Providence, Rhode Island, and University of California, Santa Cruz.

Desserts created by Ms. Baker have graced the August 2006 cover of San Francisco magazine and have earned high praise from the San Francisco Chronicle restaurant critic and executive food and wine editor Michael Bauer, who wrote “…desserts are always on track. We couldn’t decide what to order, but finally




EXECUTIVE CHEF OF JOE’S STONE CRAB, THE BUSIEST INDEPENDENT SINGLE RESTAURANT IN THE UNITED STATES. Andre Bienvenu graduated from Johnson & Wales University with degrees in Culinary Arts and Occupational Science. He worked in multiple hotels and restaurants before joining Hyatt Hotels, where he spent 10 years liaising between properties, directing culinary operations.

room and bedrooms. Eighty years and many additions, renovations, and generations later, the current Joe’s serves upwards of 2,000 people per day. Those who can’t wait around for one of the 512 seats can bring everything on the menu home from the take-out shop next door. The restaurant also ships about 300 pounds of fresh stone crabs daily to points all over the 50 states.

Bienvenu is currently the Executive Chef of Joe’s Stone Crab, the busiest independent single restaurant in America, located in Miami Beach, Florida with annual sales upwards of 30 million dollars. Aside from managing a staff of 137, Bienvenu has started a seafood manufacturing company in Miami named Dockside Foods which produces a variety of seafood products.

Bienvenu is the recipient of accolades in several regional cooking competitions. He has appeared on television including the Food Network and has been featured in several cookbooks. He is also currently working on his own cookbook.

Joe’s Stone Crab began as a lunch counter for Smith’s Casinos on the virtually deserted Ocean Beach. Within five years’ time, the Weiss family had outgrown their location, and they moved across the street to set up shop in their new home. They began with six tables on the front porch, but soon were seating people in the living

Andre and his wife Dana have been married for over 16 years. They have two wonderful children, a son of 15 years and a daughter of 13 years. Andre enjoys donating his time to major charitable events throughout South Florida including Share our Strength.





Gerard Boyer was born on July 3, 1941 in Paris and was raised on the family farm in the Auvergne. Both his grandmother and his father were chefs. The family owned a brasserie at Vincennes near Paris. Early on Gerard knew he wanted to cook. At first, his father, Gaston Boyer opposed this wish but finally gave in. After Gerard’s schooling, he apprenticed with René Lasserre in Paris, which left an indelible mark. Boyer was taken by Lasserre’s personality, intelligence and style. He left to study pastry at Joubin in Vincennes. In 1961, Gerard joined his father to open a restaurant in Reims, La Chaumière.

to turn the estate into an inn and restaurant, Gerard was asked to take over the property. When he moved across town from La Chaumière, he took his stars with him, but he held on to La Chaumière and renamed it Le Chardonnay. The 1994 Gault Millau Guide named Gerard Boyer Meilleur Cuisinier de l’Annee, or ‘Best Chef of the Year.’ Chef Boyer retired in June 2003. Before he did, Patricia Wells wrote this about the Boyer family, “…their château sparkles with care, attention and love. Each year, two or three of the hotel’s 16 rooms are totally refurbished. Chef Boyer’s kitchen is a spotless, busy-bee network of activity, his potager, or vegetable garden, should be on a garden lover’s tour. And while the series of elegant dining rooms holds a quantity of diners, the Boyers somehow manage to make you feel as though you’re there alone, and the staff only has eyes for you.”

In 1966, the father-son duo received their first Michelin star, five years later another star was granted and in 1979, “G and G” as they were called, received their third star. In August 1983, Gerard and his wife Elyane, moved to Les Crayeres, owned by the Polignac family. With plans





Born and raised in Seven Hills, Ohio, Andrew learned about food from his parents who searched out organic products, small growers and old-fashioned artisans long before such things were fashionable. They taught him to love simple, delicious food made well – the best housemade sausages in town, the most flavorful ice cream, the hand-crafted Amish cheeses and right out of the field produce at farmers’ markets.

Lespinasse in the St. Regis Hotel, returning to his discipline of French haute cuisine. While there, the restaurant earned a four-star review from the New York Times. Three years later, Andrew was sous chef at Le Cirque when that restaurant retained its fourth New York Times star. Andrew traveled to France and England, spending time in top restaurant kitchens. In 1998, Andrew was recruited for the top toque position at Café Boulud. In his six years there, Andrew won a James Beard Award for Rising Star Chef of the Year, was named to Food & Wine Magazine’s 10 Best New Chefs roster and won the James Beard Foundation’s Best Chef: New York City award.

Andrew graduated from the Culinary Institute of America and by age 20 he was at work at New York’s San Domenico, learning the basics of authentic fine Italian cooking. He then traveled to Italy, working on the line under Valentino Mercatile, the Michelin two-star chef of San Domenico in Emilio-Romagna. Andrew hunted truffles in Umbria and Piedmonte, studied pasta-making and learned everything he could from the wine, cheese and prosciutto makers he visited.

Now at A Voce, Andrew’s seasonal Italian cookery is exactly the sort of fare that food lovers want to eat every day. At once stylish and earthy, carefully crafted and intensely flavorful, his food is rustic and authentic and refined by uncompromising technique.

Again in New York Andrew served as chef de partie at





Growing up in Los Angeles, Citrin discovered his passion for food through his family: his mother was a caterer and both grandmothers cooked. Citrin followed in their footsteps, moving to Paris after high school and working at Vivarois and La Poste. This invaluable experience formed the basis of his training.

Moon, a casual New York-style eatery. Citrin mentors and trains younger chefs at Mélisse. He’s also a familiar face at the famed Santa Monica Farmers Market and hosts a bi-annual dinner at his restaurant in honor of the farmers. Citrin participates in many cooking and charitable events, including the Wolfgang Puck Cancer Society Event, Planned Parenthood, Special Olympics, Cystic Fibrosis and Cure Autism Now.

He returned to the United States in 1990 and began his career at Wolfgang Puck’s Chinois on Main and Granita in Los Angeles. Then, Citrin joined Patina and Pinot Bistro to cook alongside chef and restaurateur Joachim Splichal. It was here that Citrin met his future wife Diane.

Citrin’s honors include: “Top Ten New Chefs” by Food and Wine Magazine (1997) and “Rising Star Chef” by Restaurant Hospitality Magazine (1997). Citrin has traveled extensively as a Guest Chef for Crystal Cruises, in addition to being Guest Chef at the Four Seasons Singapore, the Rheingau Food & Wine Festival in Germany, the Naples, Florida Wine & Food Festival; Manresa Restaurant in Los Gatos. Citrin participated in the “Masters of Food and Wine” at the Highlands Inn in 2001 and 2005.

A heightened interest in French gastronomy and entrepreneurship led Citrin, Diane and fellow chef Raphael Lunetta to launch JiRaffe Restaurant in Santa Monica, a California French Bistro. His ongoing dream to operate a true fine dining restaurant led Citrin to sell JiRaffe to Lunetta and open Mélisse in 1999 with Diane. He partnered with Lunetta again in 2004 to open Lemon





the “Meilleur Ouvrier de la Grande-Bretagne” (MOGB) or Best Crafts Worker of Great Britain - the highest award to be given on the grounds of professional excellence.

Claire Clark grew up in the suburbs of London and has enjoyed baking since she was young. Originally intending to pursue a career in music, Clark attended Thames Valley University, and decided instead to focus on Pastry Arts.

Chef Clark helped open the Wolseley, a famous Piccadilly restaurant and considered one of the top 50 restaurants in the world by Restaurant Magazine. Chef Clark was later chosen as “Best Pastry Chef” for 2005 by the same publication. At the Wolseley Chef Clark met Thomas Keller, restauranteur and author of the award-winning The French Laundry Cookbook. After sampling her desserts, he immediately invited her to join him at The French Laundry in Northern California, where her extraordinary pastry creations now complement his menus.

She soon began an apprenticeship with two Swiss German Patissiers, Chefs John Huber and Ernst Bachmann, whom she credits as being her mentors. Clark now serves as Pastry Chef at The French Laundry in California, creating desserts that complement Chef Thomas Keller’s distinctive, contemporary American cuisine. Chef Clark’s career has taken her to The Ritz Hotel, The Intercontinental at Hyde Park Corner, and Sir Terence Conran’s Bluebird Restaurant on Kings Road. She has also taught at Le Cordon Bleu, helped plan and set up the pastry department at The House of Commons, and headed the pastry kitchen at the Claridge’s Hotel in London, where she became the only female recipient of

Recently, Chef Clark authored “Indulge 100 Perfect Desserts.” Her book is a collection of favorite desserts for the home cook as well as tips she’s picked up during her 20 years as a pastry chef. Chef Clark lives in Yountville, in Napa Valley, California.




PASTRY CHEF OF MARIO BATALI’S BABBO, GINA DEPALMA FINDS HER STEP WITH TRADITIONAL ITALIAN DESSERTS. Born in New York and raised in Fairfax, Virginia, Gina DePalma credits her close-knit Italian family for instilling a love and understanding of good food simply prepared from the best of ingredients.

ingredients and traditional Italian desserts. Chef DePalma travels frequently to Italy to reconnect with friends and family, and renew her love of Italian culture and cuisine. Ms. DePalma has appeared on the Food Network and her work has been featured in The New York Times, The Daily News, New York Magazine, Gourmet, Chocolatier, Pastry Art and Design and Food & Wine, as well as contributing to The Babbo Cookbook by Mario Batali (2002, Clarkson Potter Publishers). Her first cookbook, Dolce Italiano: Desserts from The Babbo Kitchen, was published by W.W. Norton & Co. in 2007. Chef DePalma has received five consecutive nominations from the James Beard Foundation as Outstanding Pastry Chef (2002-2006), and in 2005, she was named one of the Ten Best Pastry Chefs in America by Pastry Art & Design Magazine. She currently resides in Park Slope, Brooklyn and Rome, Italy.

Her training began at home in the kitchens of her mother and grandmother, and continued with her graduation from the professional culinary program at the former Peter Kump’s New York Cooking School (now the Institute of Culinary Education) in 1994. A career in pastry was not her original intention, but after completing an apprenticeship in the pastry kitchen of Chanterelle, she soon found her calling. She went on to work for over two years in the pastry department of Gramercy Tavern, and then became the Pastry Chef of The Cub Room in Soho before being hired by Chef Mario Batali to open Babbo Ristorante and Enoteca in 1998. In the Babbo kitchen, her creativity shines forth through the marriage of seasonal, regional





Mills to serve as their private chef while they vacationed at Lake Tahoe.

At Moody’s Bistro & Lounge, Mark Estee serves local, organic and sustainable products from producers whom he has cultivated personal relationships with. “I was fortunate enough to travel to Iowa with Bill Niman to cook for Paul Willis and the many proud hog farmers that supply Niman Ranch.”

A regular at Tahoe’s Autumn Food and Wine Jubilee, Estee pushes the entire culinary landscape of Lake Tahoe. Mark has worked in some of America’s best kitchens, including Gary Danko, Lespinasse and Chez Panisse. After graduating Johnson & Wales University in Providence, RI he worked at two small restaurants: Pot au Feu and Café Luigi. From there he joined Hyatt Hotels, working in both Boston then Lake Tahoe, where he served as executive sous chef and chef de cuisine at the Lone Eagle Grille, the area’s most upscale dining establishment. Prior to opening Moody’s, Estee was executive chef of the exclusive Lahontan Golf Club community.

Estee’s culinary philosophy and contemporary American cuisine have landed him in the spotlight of the national culinary scene from New York to California. He’s appeared twice at the James Beard House in Manhattan. At Ahwahnee Chef’s Holidays, featuring some of America’s most innovative and acclaimed chefs, Estee’s cooking demonstrations and dinners are some of the most popular. He has also been featured in the New York Post, Cosmopolitan, Plate, Wine Country Living, SKI Magazine and Food Arts.

Estee donates his time to various community and nonprofit causes and serves on the board of directors for Project MANA, the local service that deals with food, education and helping the community.

Chef Estee’s most notable audience was in his own restaurant: in February 2003 then again in 2004, when he was called upon by Sir Paul McCartney and Heather




ELIZABETH FALKNER HAS SPRING BOARDED FROM BAY AREA PASTRY CHEF TO NATIONALLY ACCLAIMED CHEF. A native San Franciscan, Elizabeth graduated from the San Francisco Art Institute with a Bachelor’s Degree in Fine Arts in 1989. She began her professional cooking career in 1990 as the chef of Café Claude, moving into the pastry department at Masa’s, under Chef Julian Serrano. By 1992, she became the pastry chef at Elka/Miyako Hotel and moved with Traci Des Jardins to open and head the pastry department at Rubicon, a Drew Nieporent venture, in 1993.

Elizabeth’s first cookbook, Demolition Desserts was released in 2007. Elizabeth was named “Rising Star Chef” by the San Francisco Chronicle in 1995 and “a chef to look for in the future” by Condé Nast Traveler in 1996. In August of 1999, she graced the cover of San Francisco Magazine as the publication’s “Pastry Chef of the Year.” Bon Appetit magazine hailed her one of the 10 best pastry chefs in America in September 2003 and she has also been featured in Pastry Art and Design, Gourmet, Food and Wine, Travel and Leisure, and Epica, Japan’s travel magazine.

In 1997, Elizabeth opened her patisserie, Citizen Cake in San Francisco. In 2007, Citizen Cake was awarded a recommendation from Michelin and received 7x7 Magazine’s award for best dessert.

In the fall of 2003, Elizabeth received the “Golden Bowl” award from the Women Chefs and Restauranteurs for best Pastry Chef. In 2005, she was a nominee for the James Beard Award for Best Pastry Chef and she also received the Charles M. Holmes Award in 2005 from The Human Rights Campaign for distinguished service to the LGBT community.

In 2004, Elizabeth opened a satellite Citizen Cupcake at the Virgin Megastore in San Francisco’s Union Square. Elizabeth and partner Sabrina Riddle will soon open, Orson in San Francisco, featuring a “chocolate sommelier.”




GEORGE FRITZSCHE, CORPORATE PASTRY CHEF AT HIGHLANDS INN, CARMEL, CALIFORNIA USES FRENCH TECHNIQUE TO CREATE UNIQUELY AMERICAN DESSERTS. George got his start in pastry at his family’s 70-yearold bake shop in Sayville, New York. As a young boy, he washed pots and sheet pans, earning candy rather than dollars. After working in the family business for a decade, George formalized his training at the New York Restaurant School, and went on to become pastry chef at several well-known restaurants in New York like David Burke’s Park Avenue Café, where he worked alongside Pastry Chef, Dan Budd. George went on to spend a year at the four-diamond Princeville Resort in Hawaii. He returned to New York to open Maloney & Porcelli, as well as several of Larry Forgione’s An American Place outposts. George also became interested in catering. At Great Performance Caterers, one of George’s more memorable events was catering the Ellis Island inauguration of former New York Mayor, Rudolph Giuliani.

Island, New York. Here, he came to the attention of the

George opened his own “old style bakery with new style desserts” called Fantastiques Sweet Boutique on Long

mousse with the passion fruit and raspberry sauce

New York Times, Newsday, Chocolatier and Pastry Art & Design magazines for his artisan breads, pastries and chocolates. In 2005, he moved to Los Angeles to work for the Patina Group and was appointed corporate pastry chef, overseeing Joachim Splichal’s 23 restaurants. A highlight: catering the Emmy’s. George now showcases his talents at one of northern California’s top-ranked restaurants, Pacific’s Edge at Highlands Inn, Carmel, California. Here, he brings a boutique mindset to a multi-unit resort, and creates tailored desserts that capture the spirit of a particular event. George’s creative approach allows him to continually reinvent his offerings, like his favorite medium chocolate, where his “mint-chocolate chip ice cream truffle” thrills, or a plated dessert of white chocolate encapsulated in the center.





Clark Frasier grew up in fresh produce heaven. His family lived in Carmel, California, where vegetables and fruit were available all year round. He remembers picnics in the Napa Valley and the Santa Cruz mountains, and fresh fried artichoke stands along the road.

Chile to Maine. It’s not the same.” It was while living in Beijing, China, that Clark developed expertise in the cuisine of China.

It wasn’t until he went to China to study Chinese that he learned about the seasons and the wonder of produce in its season. During the harsh winters in Beijing, the people dried, salted and pickled cabbage, which became the only vegetable available during three months of the year.

When Clark came back from China, he moved to San Francisco to set up an import-export business. He wound up instead working his way up to chef tournant in the famous kitchen of Jeremiah Tower’s Stars Restaurant. Clark further developed his unique cooking style working “on the culinary edge” with Jeremiah Tower. And it was there that he built a repertoire of Asian-influenced combinations. There, too, he met Mark Gaier.

“So that by the end of the winter, we students were ravenous for vegetables, and would go anywhere and pay anything to get them. I learned from that what the seasons meant and why food tastes so good when it is in season. Today, you can have anything anytime, but even now, vegetables and fruits have to be picked before they are ripe and so they ripen on the way from

In the spring of 1988, Clark Frasier and Mark Gaier formed a business partnership that acquired Arrows Restaurant. Utilizing their extensive travel and training, they have created a classic country restaurant which has continually garnered national and international accolades for its outstanding cuisine, flawless service, beautiful setting and award-winning wine list.





Mark Gaier grew up near Dayton, Ohio. His mother, a homemaker, was a wonderful cook who inspired Mark to cook and bake bread by the time he was fourteen. Later as a young man working in publishing in Blue Hill, Maine, his favorite work was putting on the dinner parties for the staff and advertisers at the magazine. He decided to go back to school and study culinary arts under Jean Wallach in Boston. Later he was given the opportunity to work at the Whistling Oyster under Michael Allen who had been chef for Madeline Kamman at her cooking school in Boston.

romantic.” The restaurant garden, a centerpiece, as well

In the mid-eighties, feeling he needed exposure to more innovative cooking, Mark went to San Francisco and joined the staff at Stars Restaurant as chef tournant, under Jeremiah Tower.

Appétit wrote, “Gaier and Frasier have taken the simple

About Arrows, Mark says, “this setting has moved us gradually toward a more elegant type of dining. It’s as if we had to respond to the setting. It’s so beautiful and

Chefs Gaier and Frasier have also been honored by

as Mark and Clark’s world travels each winter when the restaurant is closed, has helped dictate Arrows’ growth. In recent years, Arrows’ fame and reputation has grown steadily, so that in 2006, it was named by Gourmet magazine the 14th best restaurant in America. Bon Appétit has recognized it as one of the ten most romantic restaurants in the country. With the success of Arrows, Gaier and Frasier decided to open MC Perkins Cove, also in Ogunquit, Maine. Bon to the sublime.” And The Boston Globe said, “MC Perkins Cove is much different from Arrows but just as stunning.”

their fourth nomination as Best Chefs of the Northeast by the James Beard Foundation in 2007.




CO-FOUNDER, CO-OWNER, AND PRESIDENT OF HUDSON VALLEY FOIE GRAS AND NEW YORK STATE FOIE GRAS. Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute. Michael has served as Honorary Event Chairman for the Spinazzola Foundation and the Cystic Fibrosis Fund. In May 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honored with the 1997 Angel Award from The James Beard Foundation for dedication, contribution and foresight.

Michael was born in Seattle, Washington. He is a graduate of Brandeis University and holds an MBA from New York University. After four years on Wall Street as a Senior Vice-President with David Lerner Associates, and having been born to Israeli expatriates living in America, in 1988 Michael joined the Israeli Defense Forces. He served as a Captain in the Gaza Strip, as a patrol commander and as the Israeli Defense Forces spokesman. It was in Israel that Michael discovered the potential of modern-age Foie Gras processing and the possibilities of total and comprehensive production.

Michael also dedicates his time to product development, creating and organizing gourmet and charitable events, workshops and demonstrations, all geared to enhance good taste, good deeds and good cheer. In addition, he is founder of Culinary Brainwaves, a consultant to the gourmet food industry.

By 1998, his company distributed its moulard duck products through a network of 75 domestic distributors extending throughout the world. Hudson Valley Foie Gras has received numerous accolades including: 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, Hudson Valley received the Five Star Diamond Award from the American

His cookbook, Foie Gras…A Passion, was published in September, 1999 and received the Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.





Born and raised in a third-generation farm family in Oxnard, Huff attended Cuesta College in San Luis Obispo. On his way to becoming a fireman, a friend invited him to come along to Denmark and cook for a summer. The experience changed his life. He returned to California and enrolled in the culinary arts program at Santa Barbara City College and then attended the Culinary Institute of America at Greystone in St. Helena.

United States.

He cooked at San Ysidro Ranch, then moved to Los Angeles to work as chef de partie at restaurant L’Orangerie. In 1999, Huff worked for four years as a sushi chef at Juro Cho in Ventura.

Silks. Since taking the helm in 2005, Silks has landed

Huff decided to acquire first hand knowledge about cuisine in other countries. He bought a ticket around the world, cooking in kitchens in Australia and Thailand. He moved to Australia, working for two years at Restaurant VII, a French restaurant with Japanese influences. While in Australia he met his wife, and in 2003, returned to the

world, especially the Pacific Rim,” says Huff. “Travel has

Huff became sous chef at Asiate, the restaurant at the Mandarin Oriental Hotel New York. A French restaurant with Japanese influences, Asiate was the perfect place to refine his skills under old friend and mentor, chef Nori Sugie. Huff’s creativity and enthusiasm make him the ideal fit for several honors and was included in Gayot’s 2007 Top 40 Restaurants in the United States. “San Francisco has always been a crossroads of the brought me in contact with flavors and techniques that I’m incorporating in the menus at Silks, to create something I hope people will find really exciting. With the sophisticated and well traveled clientele of Silks, I’m gratified at how those ideas have been received so far.”





appeared on the Food Network’s “Food Network Challenge,” where he competed against other awardwinning pastry chefs. Hui’s impressive list of accolades includes nine American Culinary Federation awards, three Culinary Olympic Gold & Silver Medals from Germany, the 2003 Antonin Careme Medal and the 2002 Las Vegas Chef of the Year. He was also inducted into the American Academy of Chefs in 2004 and he currently serves as the ACF Western Regional Competition Coordinator, Coach and Manager of the Las Vegas Culinary Team 2004/2008. He is an ACF Certified Executive Pastry Chef, member of the Academy of Chefs and a Culinary Competition Judge with the American Culinary Federation.

John Hui is Corporate Pastry Chef for Pebble Beach Resorts which includes The Inn at Spanish Bay and The Lodge at Pebble Beach. The Resorts showcase a wide array of restaurants including Roy’s, Pèppoli, Club XIX, Stillwater Bar & Grill, Sticks and The Tap Room. Hui joins Pebble Beach Resorts with more than 27 years of experience at award-winning hotels, restaurants and bakeries across the country. Most recently, Hui served a nine-year tenure as Executive Pastry Chef for the worldrenowned Caesars Palace in Las Vegas, where he established and opened a 10,000 square-foot bakery and oversaw nine restaurants. Prior to his current position, Hui showcased his talents at a variety of leading hotels including the Westin Maui, Westin St. Francis, San Francisco Hyatt Regency and San Francisco Marriott.

Hui graduated from San Francisco City College where he majored in hotel and restaurant management, with a special emphasis in baking and cooking. He also completed advanced classes in sugar blowing, pulling and casting at the Albert Uster Teaching Center in Gaithersburg, Maryland.

Due to his vast knowledge and expertise in pastry creation, Hui has received numerous awards and medals, as well as having appeared in several food magazines, cookbooks and cooking shows. He recently





Four Stars and 2004 Rising Star Chef from the San Francisco Chronicle, James Beard Foundation nominee for Rising Star Chef in both 2004 and 2005, and inclusion on the Best New Chefs 2005 list by Food & Wine Magazine.

As a child growing up in Switzerland, Daniel Humm’s parents had always hoped that their son might follow in the footsteps of his father and become an architect. Instead, young Daniel took his inherited sense of structure and design and applied it to his true passion: cooking. By the age of 14, Daniel had begun his training with his first culinary apprenticeship. From there he went on to work at many of Switzerland’s finest hotels and restaurants, including the Michelin three-star Restaurant Pont de Brent, where he met his mentor, Chef G. Rabaey.

In 2006 Chef Humm became Executive Chef at Eleven Madison Park in New York City. Here he continues to develop his culinary style, rooted in Provence. His sophisticated dishes emphasize purity, simplicity, and seasonal flavors. Under Daniel’s leadership, Eleven Madison Park received its first Three Star review from the New York Times in January 2007.

Daniel accepted his first Executive Chef Position at Gasthaus zum Gupf, in the Swiss Alps. There, he earned a Michelin Star and was named “Culinary Discovery in Switzerland 2002” by Gault Millau.

As well, New York Magazine gave the restaurant and Chef Humm Three Stars; Best Up-And-Coming Chefs, Daniel Humm; Wine Spectator - Best of Award of Excellence; James Beard Foundation - Outstanding Service Award, 2004; Rising Star Chef Nominee ‘04, ‘05 & ‘07; Food & Wine - Best New Chefs 2005; Gault Millau - Swiss Star Abroad 2008.

In 2003 Daniel moved to the United States and settled in San Francisco as Executive Chef at Campton Place. He garnered attention for his innovative interpretation of contemporary French cuisine, with accolades such as





second Brasserie Jo opened in Boston’s Colonnade Hotel in the spring of 1998.

Chef J. Joho entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen. He began formal training as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’ill in Alsace, France, and continued cooking in France, Italy and Switzerland. By the age of 23, Joho was the chef at a Michelin two-star restaurant.

Joho co-founded the Corner Bakery concept and launched Eiffel Tower Restaurant in Las Vegas’ Paris Hotel. The restaurant is regarded as the crown jewel in Paris Las Vegas’ collection of nine restaurants. Chef Joho was inducted in the James Beard Foundation’s Who’s Who in American Food and Wine. Among his accomplishments, Chef Joho was named the James Beard Foundation’s “Best American Chef: Midwest,” and Bon Appetit’s “Best Chef of the Year.” He has also received the Robert Mondavi “Culinary Award of Excellence” and has developed the wine list for Everest, which The New York Times and USA Today credited as having “the country’s best selection of Alsace wine.”

As well, Chef Joho developed expertise in pastries, cheese and wine while studying at the Hotel Restaurant School in Strasbourg. Chef Joho continues to handpick the impressive wine selections featured at Everest, Brasserie Jo and Eiffel Tower Restaurant. In 1986 Chef Joho opened Everest on the 40th floor of the Chicago Stock Exchange, earning Five-Diamond ratings from AAA and the Mobil Dining Award, and top ratings from Maîtres Cuisiniers de France. In 1995, Chef Joho presented Chicago with Brasserie Jo - the city’s first authentic brasserie - and was honored with the James Beard Foundation’s “Best New Restaurant Award.” A

Chef Joho is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualité, Academie Culinaire de France, and Maitre Cuisiniers de France.




EXECUTIVE CHEF AND CO-OWNER OF CYRUS RESTAURANT HAS CRAFTED THE ULTIMATE DINING DESTINATION IN SONOMA WINE COUNTRY. 2002 he was honored by the San Francisco Chronicle as a “Rising Star Chef” and earned three-and-a-half stars for his cuisine in a glowing review.

Douglas Keane’s interest in cooking developed when he was a boy helping his mother in their Michigan kitchen. That kitchen experience led him to enroll at Cornell University’s prestigious School of Hotel Administration, during which an apprenticeship took him to San Francisco’s Ritz-Carlton Hotel, where his considerable culinary skills began to shape his career.

In 2003, Keane opened Market in St. Helena with friend Nick Peyton, who ran the front of the house while Keane handled the cooking. Again collaborating with Peyton at Cyrus, Keane specializes in an ambitious culinary style he refers to as “contemporary luxury” cuisine, which has a strong classic French foundation layered with contemporary global accents and an emphasis on seasonality.

After graduating, Keane headed to New York to cook at The Four Seasons, eventually working his way up to Sous Chef. He next spent a year at Lespinasse under the direction of Gray Kunz. The renowned Kunz, a traditionalist unafraid of innovation, was Keane’s single greatest culinary influence. But California beckoned again and Keane returned to San Francisco to serve as chef de cuisine at the highly touted Jardinière. He then took a leave of absence to serve as opening sous chef at acclaimed Restaurant Gary Danko. It was there he forged a friendship with his Cyrus partner, Nick Peyton. Keane returned to Jardinière as Executive Chef, where in

Keane says, “I try to pull the most out of each ingredient, capturing its essence and treating it with respect.” Keane’s side projects have included assisting Jacques Pepin on his Cooking with Claudine television series and consultations with various restaurants and hotels. He has also worked with celebrated pastry chef Jacques Torres at New York’s Le Cirque 2000.





Hubert Keller offers contemporary French cooking with

In 2004, Chef Keller expanded his operations to Las

a Mediterranean accent. A native Frenchman, he trained

Vegas, opening a second Fleur de Lys Restaurant in

with some of France’s most legendary chefs, including

Mandalay Bay. That same year, Chef Keller tried his

Paul Bocuse and Paul Haeberlin at the L’Auberge de LIll.

hand at a casual restaurant, developing a revolutionary

His talents caught the eye of Roger Verge, the Grand

new concept of upscale burgers at The Burger Bar, at

Master of French Haute Cuisine, who first made him a

Mandalay Place. His Burger Bar Restaurants continue to

chef at Moulin de Mougins on the French Riviera. Verge

open in San Francisco and beyond. His other restaurant

then appointed him to a two-year stint as executive chef

in St. Louis is Sleek, a Steakhouse.

at Cuisine du Soleil in Sao Paulo, Brazil before bringing

The reality show Top Chef hailed Keller’s debut at Fleur

him to San Francisco to run Sutter 500. In 1986, having

de Lys. In 2006 Chef Keller was the featured chef and

decided to make San Francisco his permanent home,

judge for the first episode. He then appeared in further

Chef Keller became the executive chef and co-owner

episodes throughout the first and second seasons of the

with Maurice Rouas of Fleur de Lys, which for 20 years


has been one of the city’s top fine dining establishments.

In June 2007, Chef Keller launched his own TV Show,

By the 1990’s, his reputation reached the White House

“Hubert Keller: Secret of a Chef,” a Marjorie Poore

where he received an invitation to be its first guest chef,

Production, sponsored by Cuisinart.

preparing a gourmet, low-fat dinner for President Clinton and his family.





David Kinch began his culinary career in 1981, graduating from Johnson and Wales Culinary Academy in Rhode Island. Kinch traveled to New York where he became sous chef at Hotel Parker Meridian, and later executive chef at La Petite Ferme, a small country French restaurant in the city. In 1984 Kinch left New York to develop his skills in Beaune, France where he worked under Marc Chevillot at the Hotel de la Poste.

Michelin 2-Star Schweizer Stuben in Wertheim, Germany, then at the renowned 3-Star L’Esperance in St. Pere-sousVezeley, France with Chef Marc Meneau. Kinch completed his international training with a position at Pedro Subijana’s Michelin 2-Star Akelare in San Sebastian, Spain. Upon his return to San Francisco in 1993 David worked as executive chef at the famous San Francisco landmark, Ernie’s Restaurant.

Kinch returned to New York City in 1985, cooking at the Quilted Giraffe, one of the few New York Times 4Star restaurants.

Kinch’s own restaurant Manresa in Los Gatos, California, showcases inventive cuisine influenced by French and modern Catalan cooking. Manresa’s biodynamic vegetables are grown exclusively for Manresa at Cynthia Sandberg’s Love Apple Farm in the Santa Cruz mountains and harvested in the morning for the evening menu. Manresa has set a new benchmark for California cuisine into the 21st century.

Kinch traveled to the Hotel Clio Court in Fukuoka, Japan where he played an integral part in the creation of a contemporary American restaurant. Kinch returned to the United States and accepted an executive chef position at Silks Restaurant in the Mandarin Oriental Hotel in San Francisco.

Kinch and his restaurant Manresa have won top accolades, including two Michelin stars, and four Mobile stars, as well as honors from Gayot, Zagat and countless newspapers and magazines.

Kinch’s culinary curiosity led him on a two-year trip around the world. During this time, he cooked at





Executive Chef Philippe Legendre joined Four Seasons Hotel George V, Paris in 1999, bringing culinary fame to the historic property. Philippe came to Four Seasons from the celebrated Taillevent in Paris, and is the 1996 winner of the prestigious Meilleur Ouvrier de France award, which honors the nation’s finest artisans. He commands a loyal following among discerning diners throughout France and gourmets from around the globe.

evolve. Great food should always be an adventure.” At Four Seasons Hotel George V, Paris, Philippe creates menus that draw upon classic French culinary techniques and also embrace newer, lighter cooking styles, always incorporating the freshest regional ingredients. Originally from the Vendée region in northwestern France, he apprenticed at the Embruns from 1974 and has held positions in some of Paris’s finest restaurants, including Lucas Carton and the Ritz. Philippe was voted “Chef of the year 2003” by his peers in the French magazine “Le Chef.”

Philippe considered his appointment with Four Seasons Hotels and Resorts a turning point in his career, and an exciting challenge. With a staff of 70, he is responsible for all the Hotel’s dining venues and the banqueting operations, which cover eight private function rooms, plus fine menu choices for in-room dining.

According to the New York Times, Le Cinq is “...a fitting stage set for chef Philippe Legendre. Formerly a legend at Taillevent, he is clearly thriving in these kitchens.” Just two months after opening, Le Cinq and Chef Legendre were awarded their first star from the Michelin Guide; within the first year a second star was awarded.

“My prime objective is to please our guests. This Hotel is a landmark in Paris, and a favorite meeting place for locals as well as visitors. I am always exploring their tastes and preferences, so that my cuisine continues to





Belinda Leong, a San Francisco native, was interested in the culinary arts as a child but always regarded it as more of a hobby. Leong debated whether or not to focus her career in graphic arts or culinary arts, recognizing the many similarities between the two. In 1998, she decided that the best option was to pursue her interest in the culinary arts. She accepted an internship at Aqua in San Francisco. This internship gave Leong a real sense of the restaurant industry, as well as eight months of fine dining experience under Michael Mina and Pastry Chef Jason Gingold.

As she learned the techniques of working in the pastry department, she realized that pastry was her calling. Mentor Gary Danko entrusted Leong with the creation of parts of the dessert menu and in 2001 formally recognized her as the Pastry Chef. In between, Leong refined her skills with work experience at Restaurant Daniel, Café Boulud, Aureole, Fauchon, and Citarella in New York. Gary Danko’s restaurant has received the highest accolades possible from both San Francisco daily newspapers and national publications. Leong herself has been recognized as one of 2007’s top “Rising Star Chefs” by Star Chefs.

After Leong departed Aqua, she immediately enrolled for formal training at San Francisco City College’s Hospitality and Restaurant Program. Shortly before graduating in 1999, she took on an internship at the newly opened Gary Danko in San Francisco.

Leong told Star Chefs “My ultimate dessert is basically chocolate chocolate chocolate. It’s three layers of chocolate--a rice crispy hazelnut base with chocolate ganache and a whipped cream lightened ganache mousse and a bittersweet chocolate sorbet.”

There, Leong spent a little over a year slowly moving through the ranks and experimenting at different stations.




BASTIDE PASTRY CHEF, MARGARITA MANZKE USES NATIVE TROPICAL INGREDIENTS TO CREATE SIGNATURE DESSERTS. Margarita Manzke spent her early years in her native Philippines, working in her parents’ hotel as she grew up in Manila. In 1994, she took the first step on the path to realizing her dream in the hospitality industry traveling to London to study pastry and culinary arts at Le Cordon Bleu.

Margarita left Los Angeles with her husband Walter in a move to Carmel, California to help restaurateur David Fink open a number of restaurants over the next several years. It was there that Margarita’s pastry training came into great use. She found herself with increasing responsibilities as a Pastry Chef as her husband opened Bouchée Restaurant, L’Auberge Carmel and Cantinetta Luca. Essentially, she served as the pastry chef for three restaurants simultaneously.

To further her career and training, Margarita’s next step was to cross the Atlantic to New York, where she enrolled in the Culinary Institute of America (CIA) and completed her externship at China Grill.

The couple returned to Los Angeles in 2007 to much fanfare as Walter took the helm as Executive Chef at the celebrated reopening of Bastide. Margarita continues to achieve acclaim in the pastry department, in charge of everything from breads to pastries and molded chocolates. Many of her plates incorporate exotic ingredients native to Southeast Asia, like her crème caramel flan with coconut ice cream and a fragrant emulsion flavored with distinct pandam leaves.

To complete her second externship, Margarita headed west to Los Angeles, where she worked for Wolfgang Puck at the fabled Spago in Hollywood. Her career took a fateful turn when she moved on to Joachim Splichal’s, Patina, where she met her future husband, then Executive Chef at Patina, Walter Manzke. Margarita worked for Patina for several years before Josiah Citrin hired her as his sous chef at the award-winning Los Angeles restaurant, Melisse. 116




Walter Manzke’s creative approach to food is currently making headlines as he helms one of West Hollywood’s hottest restaurants, Bastide.

Los Angeles, who convinced Manzke to come work for him as a sous chef at Splichal’s popular Pinot Bistro. As well, Manzke lived and worked in France. He credits the year he spent at Restaurant Alain Ducasse in Monaco as one of the most fulfilling periods of his professional life.

Manzke has defined Bastide as modern and exciting with a limited menu. “It makes sense in every way you look at it,” Manzke says. “In the past, when I worked in restaurants that were more classic in a traditional sense – with three tasting menus and a big a la carte menu – too much of everything resulted in inconsistent quality.” Bastide’s smaller menu allows him to create food based solely on what is in season, an element crucial to his culinary style. The cuisine is focused and precise, derived from local and non-controversial ingredients.

Manzke returned to Southern California in 1996, where Splichal elevated him to Executive Chef at his popular Patina restaurant. Soon Manzke made headlines with signature dishes that incorporated exquisite taste and delicate style. During his six-year run at Patina, Manzke traveled to Europe to gain additional training at the famous El Bulli in Spain. Manzke left Los Angeles for Carmel in 2002 to open three new restaurants: Bouchèe Restaurant, L’Auberge Carmel and Cantinetta Luca. He returned to Los Angeles to much fanfare last summer to take the helm at Bastide where his unique recipes and attention to detail are again setting the standard in Tinseltown.

A native San Diegan, Manzke studied business and restaurant management at San Diego Mesa College. While training at La Valencia Hotel and Rancho Valencia Resort in Southern California, Manzke met Joachim Splichal, the Chef and Founder of The Patina Group in




ACCLAIMED CHEF MICHAEL MINA CONTINUES TO DAZZLE THE CULINARY WORLD WITH HIS BOLD DINING CONCEPTS. Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.

Born in Cairo, Egypt and raised in Ellensburg, Washington, Mina has had a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with handson experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.

Mina’s culinary and business vision led to the founding of his own company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened six concept restaurants: Michael Mina in San Francisco, Arcadia in San Jose, Stonehill Tavern in Dana Point, Seablue at MGM Grand in Las Vegas and Seablue in Atlantic City as well as Stripsteak at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of Michael Mina Bellagio (formerly Aqua Bellagio) and Nobhill at MGM Grand, both in Las Vegas. Mina Group has also opened Bourbon Steak and Saltwater in Detroit, Bourbon Steak in Miami and Bourbon Steak in Scottsdale.

Mina collaborated with executive chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco. Under the direction of Morrone, Mina created a complete dining experience – training the entire kitchen staff personally and refining the menu as the chef de cuisine. Aqua opened to rave reviews and national acclaim in 1991. Mina served as Aqua’s executive chef from 1993 to 2002, where he was awarded Rising Star

His eponymous signature restaurant, Michael Mina, opened in the legendary Westin St. Francis on Union Square in San Francisco in 2004.





Corporation’s Midtown headquarters. Thereafter, Chef Nobu Matsuhisa recruited Morimoto to open Nobu restaurant in 1994, where he eventually became executive chef. In 2001, the first Morimoto restaurant opened in Philadelphia’s Old City neighborhood.

Masaharu Morimoto’s inspired and innovative dishes seamlessly integrate Western and Japanese ingredients, effectively creating a unique cuisine defined by innovation and inspiration. Morimoto wasn’t always resolved to become a culinary great. In fact, he was to be drafted as a catcher in Japan’s major leagues when a shoulder injury abruptly ended his career. Fortunately, Morimoto had dreamt of a dual career as a sushi chef. Quickly immersing himself in food, he studied his craft for seven years at an acclaimed sushi and Kaiseki restaurant in his native Hiroshima.

In 2004, Wasabi by Morimoto opened to great acclaim at the Taj Mahal in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’s famed Roppongi district. Since 1998, Morimoto has competed on the popular Japanese television show, Iron Chef. He also appears on the Food Network’s Iron Chef America. In January 2006, Morimoto brought his eponymous restaurant to New York City, near Manhattan’s Meatpacking District. Nominated by the James Beard Foundation for Outstanding Restaurant Design, Morimoto New York has garnered numerous awards, including being named by Conde Nast Traveler as a 2006 Hot List restaurant; one of New York’s Top 50 restaurants by Travel + Leisure; Top Newcomer by Zagat Survey; and one of New York Magazine’s Best New Restaurants.

At age 24, he opened his own ambitious restaurant nearby. After a five-year tenure, Morimoto sold his restaurant and traveled to the U.S. to further expand his repertoire. Lured by New York’s City’s thriving restaurant scene, in 1985, Morimoto settled in Manhattan. In 1993, Barry Wine of New York City’s famed Quilted Giraffe, tapped Morimoto to head the sushi bar and Japanese kitchen at the Sony Club atop Sony




CHEF DE CUISINE ARTURO MOSCOSO “COOKS WITH LOVE” AT PÈPPOLI INSIDE PEBBLE BEACH’S THE INN AT SPANISH BAY. Arturo Moscoso comes to Pèppoli at The Inn at Spanish Bay, Pebble Beach having put in years at some of the most celebrated restaurants in Italy, as well as the Bay Area. Arturo acted as sous chef at Kuleto’s Trattoria in San Francisco for two years, and was promoted to Spledido’s, where he worked as sous chef under Chef Giovanni Perticone and was part of the team that won the James Beard Award in the year 2000.

Italy. He worked as a line cook for Davgar Restaurant

In 2002, Arturo decided to hone his Italian culinary skills. He enrolled in a Master Culinary Course in Italy, where he graduated first in his class. While in Italy, he worked and studied in Michelin Three Star restaurants, such as Tre Gigli all Incoronata in Lodi, Italy. Upon returning to the United States, Moscoso searched for an establishment that shared his passion and vision of Italian cooking. He found that in Pèppoli.

pasta and introduce a different risotto seasonally. And

Group in Orlando and was promoted to sous chef after just six months. After relocating to California to be near family, Arturo became a sous chef for the Kimpton Restaurant Group. “My vision is to keep the cuisine simple and fresh, using seasonal and local ingredients,” said Chef Moscoso. “One of my first missions at Pèppoli is to prepare fresh when you cook with love, everything will taste good.” Italy’s rich traditions, culture and cuisine are embraced at Pèppoli, Pebble Beach. Authentic Tuscan-style dishes are paired with the widest selection of Antinori wines outside of Tuscany. Pèppoli takes its name from one of the wine estates of Marchese Piero Antinori, who has been called “the most important winemaker in Italy.”

Arturo began his culinary career in the United States in 1995, when he moved to Orlando, Florida from Napoli,





and then two Michelin stars. Finally, he created L’Arpège. In the tenth year of the restaurant, he was awarded the highest accolade, three Michelin stars. Passard’s international fame grew when he participated as a challenger in the hugely popular Iron Chef.

Alain’s grandmother, Louise, introduced Alain Passard to cooking. She helped him discover the pleasure of serving someone, the excitement of the market, the fever of preparation – everything that makes a meal a ceremony and, above all, a feast. Through his parent’s neighbor, a pastry chef at La Guerche, Alain gained the desire for training at age 10.

In September 2002 Alain Passard set up a kitchen garden on 2.5 hectares of sandy soil at Fillé sur Sarthe, 220 kilometres southwest of Paris, near Le Mans. The garden supplies almost 100% of the fruit, vegetables and herbs used in the restaurant.

Alain Passard debuted at the Lyon d’Or de Liffré, at Michel Kéréver, one of the rare Michelin Guide awarded restaurants in Brittany. He moved on to La Chaumiere at Gaston Boyer, a three star Michelin restaurant. Then he met Alain Senderens at L’archestrate. With an exceptional atmosphere in a small kitchen, the tight team, led by Alain Senderens, Alain Passard had a baptism by fire and the relationship with it is constant.

Passard now explores new ways of working with vegetables. The vegetables are grown completely organically and the use of machines is forbidden. The only help the gardeners receive during harvest is the use of a horse to till the soil.

After three years, he opened his own restaurant at the Casino of Enghien, in the restaurant Le Duc d’Enghien, where he obtained two Michelin stars.

Passard follows his inspiration, deepening his discovery of extraordinary flavors and forging the new nutritional styles of tomorrow.

At the Carlton in Brussels, Passard was awarded one,





Ambassador’ for Moet & Chandon and Dom Perignon Champagne in New York, while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.

Claudine Pépin, in partnership with her father, worldrenown chef, Jacques Pépin, is perhaps best known for her co-host role preparing delicious meals and sharing cooking techniques on “Jacques Pepin’s Kitchen: Cooking With Claudine” and “Jacques Pepin’s Kitchen: Encore With Claudine.” Two of their public television shows have won the esteemed James Beard Award. In addition, Claudine has made numerous television appearances including “Cooking Live with Sara Moulton” and “Good Morning America.”

In 2002 she was named ‘Woman of the Year’ by the Academie Culinaire de France – Filiale des Etas Unis. She and her husband, Chef Rolland Wesen, have a daughter, Shorey Evelyn and reside in Denver, Colorado. Claudine, like her father, is also a chef. In Denver, she is partnered with A Cook’s Kitchen, a small hands-on cooking school. Classes focus on simple techniques not bound by the limitations of a recipe, so students can tackle new challenges in the kitchen with confidence. A Cook’s Kitchen is not structured like a traditional cooking school, but rather provides a casual and fun way to learn, in a setting much like the home kitchen. It’s a place to have fun, learn a little and get together with friends, both new and old.

After earning an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry. She worked for two years as the ‘on-premise’ New York Metropolitan Manager for the Artisans & Estates and Kendall-Jackson group of California wineries, while also working with TV Food Network’s “Live” appearing nationally. She then spent two years as the ‘Brand





stumbled on an opportunity to work in the software business and soon got drawn into the early 1990’s Silicon Valley whirlwind. He and his family set out to open The Slanted Door.

Born in Da Lat, Vietnam in 1962, Charles Phan and his family - parents and five siblings - left after the war in 1975 and relocated to Guam. The Phans moved to San Francisco in 1977 and settled in Chinatown. Phan went to University of California, Berkeley, where, with his parent’s prodding, he studied architecture.

Phan’s vision for the original restaurant was a stylish ambiance for traditional Vietnamese cooking, an ingredient-driven menu that changed often and relied heavily on California eating savvy. Phan knew there was nothing in town that combined all of these elements within the Vietnamese category.

Nonetheless, Phan’s passion for food was ever present. Once in the United States each of Phan’s parents held two jobs so it became Charles’ role to cook for the family - ten in all including his aunt and uncle. His personal interest in flavor stemmed from his mother’s cooking. Her French/Vietnamese cooking style consistently elevated simple Vietnamese peasant food.

Phan proved through the phenomenal success with the original Slanted Door that combining the Bay Area’s sensibility for fresh ingredients with Vietnamese timehonored cooking techniques is a perfect marriage. Eight years later, showcasing farm fresh, local products, preparing everything from scratch and keeping a limited menu has put The Slanted Door on the cutting edge of Vietnamese cuisine in San Francisco, and possibly the entire country.

Throughout high school, Phan bussed tables at The Coachman (an English pub owned by the Scott’s Seafood proprietors), Mumm’s and Cafe Royale. After college, Phan took over the family garment business. While designing clothing for his store in Berkeley he





Rassallat brings to Club XIX more than 20 years of experience at award-winning hotels and restaurants across the globe. Most recently, he was Chef at the Garden Restaurant at the Four Seasons Hotel, Beverly Hills. Earlier, he showcased his culinary talents at a variety of prestigious restaurants, including the five-star L’Orangerie Restaurant in Los Angeles, the world-famous Four Seasons Hotel George V in Paris and Dux Restaurant at the Peabody Hotel in Orlando.

desserts, breads and pastries. Incorporating surprising culinary twists to his dishes, Rassallat favors contemporary French cuisine with Mediterranean flavors from Sicily, Greece and Lebanon. His new menu at Club XIX features Mediterranean flavors and showcases fresh ingredients from local suppliers, including organic farmers and local fisherman. Signature dishes on his menu include: Rock Lobster Mediterranean Langoustine; Rack of Lamb baked in clay and carved tableside; Roasted Atlantic Cod with braised artichoke and apricot chutney with aged sherry and aromatic lime broth; and Caramelized Milk Fed Veal Chop with herbs and mushrooms.

An honors graduate of the Culinary Institute of America, Rassallat has extensive experience in the culinary arts and currently serves as a member of the American Culinary Foundation. He recently participated in The Bon Appétit Culinary and Wine Focus Beverly Hills, a weekend-long culinary extravaganza featuring some of the country’s most celebrated chefs and entertaining personalities paired with the dynamic culinary talents of Los Angeles and Southern California.

Chef Ressul Rassallat was invited to cook at the James Beard House in New York City alongside Winemaker Bruno Eynard of France’s Château Lagrange. Rassallat designed a French-influenced menu to complement a selection of recent vintages from the esteemed grand cru winery.

Rassallat’s expertise encompasses classic Italian, French and Western styles of cuisine, in addition to specialty





As Executive Chef at REDD, Yountville’s highly regarded new restaurant, Richard Reddington offers a contemporary interpretation of wine country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his 15-year epicurean journey.

Returning to California, he helped open Spago Beverly Hills as sous chef, before joining Chapeau in San Francisco, where he was named “Rising Star” by The San Francisco Chronicle’s Michael Bauer. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000, he was drawn to Napa Valley where he began a four-year tenure as executive chef at the landmark Auberge du Soleil. He was voted “Best Rising Chef” by San Francisco Magazine in 2003. After leaving Auberge du Soleil in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant.

Reddington’s culinary training had an untraditional start. After graduating with a business degree from Miami University of Ohio, he traveled throughout Europe and experienced a life-changing epiphany. Reddington realized his dream was not to enter the business world, but to do what he loved most—cook. He began his career working for Roland Passot at San Francisco’s renowned La Folie in 1990, later moving to Postrio before heading east to David Burke’s Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel

Reddington’s REDD opened in November, 2005. It’s refined yet approachable food perfectly complements Napa Valley’s bountiful array of wines. The 90-seat restaurant features a bar and indoor and outdoor dining in a relaxed contemporary setting designed by New York architects Asfour Guzy.





In 1998 Saito opened a French and Italian fusion restaurant, “Angelo,” in Tokyo where he assumed the post of executive chef. Following his time in Tokyo, he came to the United States and gained further experience on the east coast before assuming the chef de cuisine position at Roy’s at Pebble Beach. An enthusiastic supporter of using fresh produce, Saito states, “I like to use what is in season and incorporate it into the day’s menu. This way, I can use my training, my imagination, and the very freshest ingredients available. That is the ultimate!”

Yoichi Saito is the chef de cuisine at Roy’s at Pebble Beach, located at The Inn at Spanish Bay, the first restaurant of many mainland Roy’s locations. Specializing in Hawaiian-fusion cuisine, it draws its inspiration from internationally known Chef Roy Yamaguchi. Chef Saito brings a wealth of experience to his new position. He first became interested in the culinary arts in his mother’s kitchen as he watched her prepare a New Year’s dinner, making the determination that the following year he would do the same. Not long afterwards, he began cooking at a Chinese restaurant in

As one of the most visited restaurants on the Monterey Peninsula, Roy’s at Pebble Beach enjoys a reputation for outstanding dim sum, unusually fine sushi, and an outdoor patio with panoramic views of the Pacific Ocean and The Links at Spanish Bay. It’s the ideal spot to enjoy Chef Saito’s unique fusion style menu.

Nara, Japan, and in 1988 entered the acclaimed Tsuji Culinary Institute in Osake – Japan’s top cooking school. There he studied Japanese, French, Chinese and Italian cooking. In Tokyo, Saito cooked for the famous “Iron Chef” Hiroyuki Sakai at his La Rochelle French restaurant. It was here that he developed a taste for European cuisines, particularly French.





and Food Arts, to travel + leisure, Bon Appetit, The New York Times and more.

Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month “stage” with Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro “Savoir Faire” in the St. Charles Hotel as Chef de Cuisine. In 1985, she traveled extensively in California and Europe for 6 months, returning to work in the kitchen at the New Orleans Meridien Hotel’s “Henri” (consultant chef, Marc Haeberlin of l’Auberge de L’ill).

From 1997 through 1999, Susan owned and operated Spice, Inc., a specialty food market with take-out food, cooking classes and artisan bakery. This developed into Wild Flour Breads, which she currently co-owns with partner Sandy Whann. In October of 2000, Susan and three partners opened Herbsaint, a casual contemporary bistro-style restaurant in the Warehouse District of New Orleans. Herbsaint has quickly become a hot spot with the locals for dining and socializing.

In 1986 she left to open the tiny “Bistro at Maison de Ville” in the Hotel Maison deVille. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened Bayona in a beautiful, 200-year-old cottage in the French Quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications from Food and Wine, Gourmet,

In September 2001, as consulting chef, Susan opened Cobalt, a regional American restaurant in the Hotel Monaco, owned by the Kimpton Group of San Francisco. In New Orleans, she can be found in the kitchen at either Bayona or Herbsaint most nights of the week.




PASTRY CHEF BEN SPUNGIN BRINGS A PASSION FOR WILD AND FORAGED INGREDIENTS TO THE TEAM AT BERNARDUS LODGE. A native of North Carolina, Ben began his culinary career at a young age, working as an early morning baker at the acclaimed Foster’s Market. This experience ignited a passion for cooking and baking that would lead him to receiving his Associate degree from the New England Culinary Institute in Montpelier, Vermont. During his culinary education, Ben worked under James Beard Award winning chefs, Ben and Karen Barker of the Magnolia Grill. When a spontaneous opportunity opened at the French Laundry under Pastry Chef Stephen Durfee, Ben headed West to California wine county. This experience helped Ben realize the range of professionalism and creativity that goes into each and every plate. Inspired by California’s wealth of fresh ingredients, Ben ventured south to the Monterey Peninsula where he worked at Sierra Mar at Post Ranch Inn in Big Sur and under Chef Walter Manske at his Carmel restaurants.

Restaurant at Bernardus Lodge in Carmel Valley. Chef

In 2005, Ben joined Chef Cal Stamenov of Marinus

endless inspiration.

Cal, a former pastry chef himself, and Ben have a collaborative relationship anchored by their passion for quality ingredients. Ben frequently incorporates wild and foraged ingredients such as oak bark, pine tree, yerba buena, redwood tips and honeysuckle into his desserts. His hand painted chocolates feature a variety of unique flavors including: Big Sur fleur de sel caramel, Benedictine & Brandy, piment d’espelette, and black truffle. Ben’s boundless energy and creativity is reflected on the “Finale” menu at Marinus Restaurant, where the season’s harvest is truly celebrated. The daily changing menu allows him to develop new ideas and experiment with the evenings best ingredients. Ben lives with his wife and two young daughters on the Big Sur Coastline, where the breathtaking views of California’s coast and lush redwood forests provide




CHEF AND CULINARY DIRECTOR CAL STAMENOV’S CREATIVE VISION GUIDES MARINUS AT BERNARDUS LODGE. the three-star Michelin restaurant, Louis XV, located in the Hotel de Paris in Monaco. He also cooked alongside Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masa’s Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant in Los Angeles.

Stamenov’s cuisine takes root in the subtle and elegant uses of local organic produce and seafood and artisan farmed meats. His menus bring out the pure flavors of each fresh ingredient and seamlessly incorporate the herbs, vegetables and myriad varieties of indigenous tomatoes he grows in his own two-acre garden at Bernardus Lodge.

But for “Chef Cal,” it all began in 1982 at the fabled Four Seasons restaurant in New York City, a post he accepted after graduating from the California Culinary Academy.

Stamenov’s epicurean experiences span more than 20 years in some of the world’s most renowned restaurants. Prior to joining Bernardus Lodge in 1999, Stamenov was executive chef of the Pacific’s Edge restaurant at the Highlands Inn in Carmel. Stamenov was also closely involved with the prestigious Masters of Food & Wine event, an annual gathering of the world’s most celebrated chefs and winemakers. Before this, he served as chef de cuisine at the long-established Domain Chandon Restaurant in Napa Valley.

Now, Stamenov is responsible for the award-winning restaurant Marinus and Bernardus Lodge’s more casual bistro, Wickets. He also oversees the culinary operations for Will’s Fargo Dining House & Saloon in Carmel Valley. In addition, Stamenov inspired a series of seasonal culinary arts programs at Bernardus. These seminars, which cater to food and wine connoisseurs, bring to light the seasonal specialties of the region while simultaneously showcasing a selection of wines from the nearby Bernardus Winery and Vineyard.

During the course of his career, the classically-trained chef worked with industry luminaries such as Alain Ducasse at





Chef Keiko Takahashi first developed her culinary and creative strengths under the tutelage of Japanese master Chef Seiji Kawamura, working at the world-renowned Grand Maison restaurante Le Trianon in the Prince Takanawa Hotel. Having honed her skills over a threeyear assignment, Chef Takahashi was invited to become sous chef at Lo Chouette restaurant in Tokyo. Perfecting her technique in this environment, she was promoted to chef de cuisine after just twelve months.

With El Paseo, La Chouette restaurant group, known throughout Japan for its offering of fine and rare wines, presents a modern interpretation on classic French cuisine. Striving to produce profound experiences with food and wine, the focus is on balance. Prepared in an uncompromised fashion, according to techniques utilized throughout the Japanese kaiseki tradition, Ms. Takahashi’s food can be seen to express her appreciation for French, Italian, and Japanese influences.

Founded in 2003, the Grand Maison restaurant Les Muses in Tokyo, with Chef Takahashi bestowed the duties of executive chef. Throughout a three-year period, her creative process flourished and the fine dining community was treated to a cuisine that excited the senses and evoked emotion.

About Ms. Takahashi, Zagat says, “the new chef (at El Paseo) is wonderful.” And Metro Santa Cruz included Keiko Takahashi as one of their ‘Six top chefs for 2007.’ When asked, “What would you change about the way Americans eat? Takahashi says, “…as we Japanese always say before and after the meal, itadakimasu and gochisosamadeshita, to be thankful you can live and eat food. Then you will find out what to eat and not to eat naturally. It’s the meaning of eating which connects to fulfilled, healthy life.”

For her next challenge, Chef Takahashi ventured to Mill Valley, California to uplift the historic Grand Maison restaurant El Paseo as its executive chef offering haute cuisine grounded in traditional French roots.




OWNER OF CARMEL’S THE CHEESE SHOP, A CORNUCOPIA OF WORLD CLASS CHEESE, GOURMET FOODS, AND WINES. Renowned for his expertise with cheese, coffee, gourmet food and wine, R. Kent Torrey, President and Owner of Carmel, California’s The Cheese Shop, and his colleagues take pride in their ability to assist and educate visitors in choosing the perfect selection from their Carmel Plaza location. Over 350 varieties of cheese, California and imported wines, fresh breads, gift, and picnic gourmet food items are available for the discriminating shopper at The Cheese Shop.

Island of O’ahu, Punahou School. He graduated from The University of Puget Sound in Tacoma, Washington in 1983 where he says, “I spent much of my time checking out the wine industry rather than hitting the library.” Kent got involved in the wine business, influenced by best friend and college roommate, Joe Davis, owner and winemaker of Arcadian Winery in the Santa Maria Valley. Kent decided to make a move to Monterey and joined The Cheese Shop in 1986, upon his return from travels in Europe, and prior to his scheduled return home to Honolulu, Hawaii. Thirteen years later, he incorporated the business, and today has clients in all 50 states, and 20 countries.

The first Cheese Shop location opened in 1973 at the old Valley Fair Shopping Center in San Jose, California. The current location, in downtown Carmel-by-the-Sea, opened in 1975. The San Jose location was sold in 1979 to focus efforts and expand the Carmel shop. The vision: a warm, cozy family environment that locals as well as tourists from around the world could revel in and enjoy.

Kent previously participated in the Highlands Inn, Park Hyatt Carmel’s Masters of Food & Wine for thirteen years. He frequently travels around the country pairing cheese and wine. Among his latest ventures: a second Cheese Shop location in Santa Barbara, California.

Kent hails from Hawaii, where he attended Honolulu,




CHICAGO’S MOST CELEBRATED CHEF TAKES EXCELLENCE TO A WHOLE NEW LEVEL. Charlie Trotter’s is regarded as one of the finest restaurants in the world for over 20 years, dedicating itself to excellence in the culinary arts.

brand name. In February, 2004, Trotter expanded his culinary offerings with the addition of a new restaurant, “C”, located at One&Only Palmilla in Los Cabos, Mexico.

In 1995 Charlie Trotter’s was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité. It has also received Five Stars from the Mobil Travel Guide, Five Diamonds by AAA and ten James Beard Foundation awards, including ‘Outstanding Restaurant’ (2000) and ‘Outstanding Chef’ (1999). Wine Spectator named the restaurant ‘The Best Restaurant in the World for Wine & Food’ (1998) and ‘America’s Best Restaurant’ (2000). Chef Trotter is the author of 14 cookbooks, two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter.

The seafood-focused Restaurant Charlie is Trotter’s newest venture inside the Palazzo Hotel in Las Vegas. Chef Trotter has plans for a fine dining restaurant in The Elysian, a luxury hotel project that is currently being built in the Gold Coast neighborhood of Chicago. Chef Trotter is entrenched in philanthropic activities, which include a vast number of national and international charities. Close to his heart is the Charlie Trotter Culinary Education Foundation. Since its inception in 1999, Chef Trotter hosts three dinners each week for high school students, as well as underwriting annual fund raising dinners for the foundation. To date, the foundation has raised over $800,000 to award to individuals seeking careers in the culinary arts.

In 2000, Chef Trotter opened Trotter’s To Go, a take-out gourmet retail shop in Chicago. He also produces a line of organic gourmet products under the Charlie Trotter




FOR SIERRA MAR EXECUTIVE CHEF CRAIG VON FOERSTER, COOKING IS A PERSONAL PHILOSOPHY, PASSION AND WAY OF LIFE. Since Chef von Foerster began his culinary career, the journey has taken him from his Midwestern roots to the California coast and beyond. At twenty he worked as the chef of the Perry House in Monterey before moving to Hawaii to serve as sous chef in the Bay Club at Kapalua Bay Hotel where he studied Pacific Rim cuisine.

regional and Big Sur local farmers, meals showcase that land with a respectful energy. At Sierra Mar Restaurant von Foerster focuses on seasonal and regional offerings, fusing California fare with French and Mediterranean influences. His cooking style complements Sierra Mar’s eco-friendly vision perfectly, his dining room not mutually exclusive of Post Ranch Inn, a resort that harbors the ethic, “To take as little from the environment as possible, to give back as much as we can, and to respect others with whom we share this place.”

An opportunity to be chef/owner of Colorado’s Café Bohemia in Boulder led him back to the western states. Craig joined the Sierra Mar staff in 1994 as sous chef for two years before returning to Hawaii for a stint at the Plantation Veranda at Kapalua. He was named Sierra Mar at Post Ranch Inn’s executive chef in 1998.

Published in 2006, von Foerster’s The Sierra Mar Cookbook shares wisdom, techniques and insightful musings that have inspired the spontaneous Sierra Mar style.

The chef believes the difference between good and average food is sometimes a minute detail. He feels the energy and care for really great food must come from within. By utilizing organic, seasonal fare his menu is ingredient-driven and instinctive, thus resulting in a spontaneous culinary experience. With close access to

The 2006 Zagat Guide rated Post Ranch/Sierra Mar as the #1 Hotel Restaurant, and the 2003 Zagat Guide rated Sierra Mar first in California for cuisine with an overall rating of third.





Tre Wilcox began his culinary career at the age of 17, when he worked at several fast food restaurants that enabled him to land a position at Eatzi’s, formerly a Brinker International concept.

number of local TV shows, including the Texas Cable News Network, ABC’s Good Morning Texas and Metro and FOX’s Good Day Dallas. Despite all of his accolades from the restaurant industry, TV offered Tre his biggest break. He rose to national fame as a contestant on the Emmy-winning award show from Bravo TV’s Top Chef 3. Although he did not win this competition, he was able to introduce himself to America as a class act chef with an unbelievable amount of professionalism.

Determined to explore the culinary world, Tre’s career led him to his first foray into fine dining at David Holben’s Toscana restaurant. It was during this experience that Tre’s interest quickly turned into passion and he found his way to Abacus. Tre quickly moved up the ladder to chef de cuisine.

Tre left Abacus in 2008 to pursue his own restaurant work as a private chef. He continues to teach cooking classes and has inked a deal with Chantal Cookware. In addition to his spokesperson duties, Tre is frequently teaching cooking classes at local Dallas markets. He is also working toward his long-time dream of owning his own restaurant.

Tre’s dedication, enthusiasm and passion have made him a renowned and impressive chef. He’s been nominated as the James Beard Foundation’s Rising Star Chef for two consecutive years. In 2007 Tre was chosen as one of the chefs to serve at the Gala reception at the 20th anniversary year of the James Beard Awards Foundation. D’Magazine also named him one of the “Top Young Guns” in Dallas. He has appeared on a





the Yamaguchi cooking style, described by Bon Appetit as “California-French-Japanese-eclectic,” first came into bloom. Roy plotted still another move to a more idyllic location. He dissolved his L.A. partnership and uprooted.

Roy was born in Tokyo, but his Hawaiian roots go back to his grandfather. Roy attributes his earliest appreciation of food to his father, born and raised on Maui, and to his Okinawan-born mother. Brought up in Tokyo within this bilingual environment until age 17, Roy absorbed Japanese culture. He recalls visits to Maui to see his grandparents, and his first experiences of the Pacific.

Within months of opening Roy’s Restaurant in 1988, Food & Wine dubbed it “the crown jewel of Honolulu’s East-West eateries.” This helped kick-start the success of Yamaguchi’s second Hawaii venture, Roy’s Kahana Bar & Grill in 1992 on the neighbor island of Maui and many other Roy’s Restaurant ventures to follow.

Roy enrolled in the Culinary Institute of America. His devotion to French cooking was nurtured in southern California as an apprentice at L’Escoffier, followed by L’Ermitage. Roy still considers L’Ermitage’s late master chef Jean Bertranou his mentor.

Television series and appearances include: Hawaii Cooks with Roy Yamaguchi and The Food Network’s Iron Chef. Yamaguchi is the author of Feasts from Hawaii, Hawaii Cooks, Flavors from Roy’s Pacific Rim Kitchen and Roy’s Fish and Seafood, Recipes from the Pacific Rim in 2005. As well, travelers on Continental and Continental Micronesia between Asia, Hawaii, the West Coast and the Southwest can enjoy Roy Yamaguchi’s cuisine during in-flight service.

Roy’s first experience as executive chef was at Le Serene in late 1979, followed by a few memorable months at Michael’s in Santa Monica before moving on to Le Gourmet in the Sheraton Plaza La Reina. In 1984, Roy opened his first restaurant as an owner, 385 North on Hollywood’s La Cienega. This is where





open Catahoula, Sherry went with him.

Sherry grew up in the Gerritsen Beach neighborhood of Brooklyn, New York. After high school, she took a receptionist job in the grants department of Downstate Medical Center in Brooklyn where she became a research grants associate. Driving home from work one day, Sherry was involved in a car accident that landed her in the hospital for a month.

And then—Wolfgang Puck called. Sherry arrived in Hollywood at Spago. Sherry made a soujourn to Puck’s native Vienna to experience the country’s rich pastry tradition. Sherry also discovered the Santa Monica Farmer’s Market. In a short time, the Spago dessert menu evolved from the classic to fruit-driven.

With time to think, Sherry decided to fulfill her burning passion for baking. She enrolled at New York City Technical College. Here, she won a scholarship to study for a semester at the Ealing Technical College in London.

Outgrowing their Hollywood location, Spago stepped things up and moved to Beverly Hills. In the process they expanded and it gave them the opportunity to better handle the load of their ever increasing catering business, which includes the Oscar, Grammy and Emmy awards.

While continuing studies at NYC Technical College, Sherry worked at the Rainbow Room in Rockefeller Center and met her first real mentor, pastry chef Albert Kumin. She left to attend the Culinary Institute of America.

As Puck’s empire continues to expand, so too do Sherry’s executive pastry chef duties. She oversees Cut and Chinois, as well as the dessert menus for the Las Vegas enterprises. Currently Puck has several new ventures planned for Chicago as well.

Sherry was hired by rising star, David Blom of Montrachet, then by Tribeca Grill. Next stop: Campton Place Hotel in San Francisco. Sherry became pastry chef under Jan Birnbaum. When Chef Birnbaum moved to Napa to


The journey to complete chocolate understanding begins and ends here.

For almost a century, we have been striving to satisfy the creative impulses and technical demands of our master pastry chefs and confectioners. Scouring the world for new cocoa-growing areas, reviving forgotten varieties, establishing our own plantations and creating the renowned Ecole du Grand Chocolat – these are some of the ways we share our passion for blending chocolate into harmonious new symphonies of taste.

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Grape to Glass

Our vineyard, the Double L, is located in the Santa Lucia Highlands appellation of Monterey. This organically farmed ranch has 45 acres, currently producing fine Pinot Noir, Chardonnay and Syrah wines. Morgan Winery was founded in 1982 by Dan and Donna Lee.

Morgan Winery is committed to making elegant, refined wines from the finest Santa Lucia Highlands and Monterey vineyards. You’ll find precise expressions of the grape variety in all our wines, featuring Pinot Noir, Chardonnay and Syrah. We invite you to come by our visitor center, Taste Morgan, in the Crossroads Shopping Village, Rio Road at Highway One, Carmel to sample and purchase our fine wines and wine related gifts and accessories.

Open 10:00am to 6:00pm Thursday thru Monday

Taste The Indulgence! • 30 Champagnes & Wines By The Glass • Small Plates Caviar, Cheese, PatÊ, Salumi, Oysters, Smoked Salmon, Desserts & More!

• Live Music • coming soon - full bar • Open Late • Heated Courtyard • Pet Friendly

TASTING ROOM & GIFTS In the Crossroads Shopping Village

204 Crossroads Blvd., Carmel Phone 831.626.3700 Featuring Morgan Winery and Lee Family Farm wines

831/626.8226 Pď?Ąď?łď?Ľď?Ż Sď?Ąď?Ž Cď?Ąď?˛ď?Źď?Żď?ł Cď?Żď?ľď?˛ď?´ď?šď?Ąď?˛ď?¤ Sď?Ąď?Ž Cď?Ąď?˛ď?Źď?Żď?ł ď?˘ď?Ľď?´ď?ˇď?Ľď?Ľď?Ž Oď?Łď?Ľď?Ąď?Ž ďœŚ ď?´ď?¨ Aď?śď?Ľď?Žď?ľď?Ľ Cď?Ąď?˛ ď?­ď?Ľď?Ź-ď?˘ď?š-ď?´ď?¨ď?Ľ-Sď?Ľď?Ą


Imperial Donations A special heart-felt thank you to the individuals who have graciously supported the Pebble Beach Food & Wine and who have made a difference in a person’s life by doing so. A direct donation has been made to the charities of the weekend due to their support.

Ann Andros Peter Arkley Alex Balkanski Gilbert Bonilla Traci Bonilla Jonathan Cohan Nathaniel Dimaggio Jim Dobbins Nancy Dobbins Paul Dorman Carol Fahmi Tarek Fahmi Duke Fisher Laura Fisher Andrea Gledhill Jeanne Johnston Michael Maloon

Burt McMurtry Deedee McMurtry Stacey Montoya Sean Murphy Jill Murphy Leslie Nelson Tad Nelson Judy Padis Steve Padis John Pelton Pam Pelton Gene Ponder Patsy Ponder Belle Reed Paul Reed Stephanie Romero Rikki Rosen

Michael Rossi Joe Schoendorf Nancy Schoendorf Rochelle Smith Brian Swette Kelly Swette Todd Tempalski Diana Tempalski Ronald Tom Debbie Weakley C. Richard Weylman Michael Whitaker Kira Whitaker Paul Whitecross Denise Wynn NOTE: Names at time of publishing.

True wealth is about more than money. It’s about achieving life.® For you a life well lived means more than money. It means supporting the things you care about. The ability of our Financial Advisors to offer you various strategies and solutions makes us valuable. But our commitment to taking the time to fully understand you and the things that matter most to you makes us essential. As part of that philosophy, we’re proud to salute the organizations who help make a difference in our community.

We are proud to support Pebble Beach Food & Wine The DKM Group Heather K. Downs, CIMA® Senior Vice President, Senior Financial Advisor

Steven P. Keller Senior Vice President, Senior Financial Advisor

(877) 625-7003 / (831) 625-7003 3775 Via Nona Marie Carmel, CA 93923 CIMA® is a registered mark and Certified Investment Management Analyst (sm) is a mark of the Investment Management Consultants Assn. Inc. in the United States, Canada, the European Union, and Australia. It’s about achieving life is a registered service mark of Merrill Lynch & Co., Inc. © 2008 Merrill Lynch, Pierce, Fenner & Smith Incorporated. Member, SIPC.


OPEN March 28,29,30


Open March 28,29,30 1pm4pm

Overlooking The Monterey Bay Enter this beautifully remodeled 3,056 sq. ft custom designed home. 4 bedroom suites, 4.5 baths, vaulted ceilings, formal dining room, subzero fridge and thermador professional 48” range, wet bar, wine fridge, walk in pantry, and built in closet systems. Laundry room, Brazilian tiger wood decking and 3 car garage, ‘lagos axul’ lime stone, marble countertops, and European white oak wood floors. "This very large and luxurious master suite is outfitted with a gas fireplace and a spa like bath with steam shower, and radiant heated floor. The wonderful great room with designer kitchen and wet bar, breathtaking bay views through floor to ceiling windows & 50" large screen TV with surround sound. Offered at $2,450,000 Call Anthony Davi Jr. 601-3284

Pebble Beach Located on MPCC golf course at the end of a cul-de-sac. This 2940 s.f. one level newly contracted home features 3 bed/ 3.5 baths, 4 fireplaces and state of the art appliances, master bath features a spa like atmosphere with separate shower and tub. Offered at $2,595,000 Call Kelly Davi 594-3291

Property Management, Commercial Sales & Leasing, Residential Sales


Purveyors of exceptional Italian olive oil and vinegar. For viewing our complete product selection and ordering online, visit


Tasting Notes Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Pebble Beach setting. Enhance your knowledge and joy of wine and spirits by tasting with the masters, 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.



The New Face of Spain With Jorge Ordoñez Join Jorge Ordoñez: A man who Robert Parker twice named Wine Personality of the Year and “one of the most influential people in wine in 20 years.” This human dynamo has been responsible for reinvigorating the excitement over Spanish wines around the world. His impressive portfolio of 130 wines from an astounding 40 wineries represents some of the best Spain has to offer. Join us as we take a tour through Spain, tasting some of the most sought after Spanish wines with one of the most educated men on the subject; Mr. Jorge Ordoñez. ON THE PANEL: SARA FLOYD MASTER SOMMELIER, FINE ESTATES OF SPAIN JORGE ORDOÑEZ FINE ESTATES OF SPAIN RAY ISLE FOOD & WINE

Botani, Sierras De Malaga 2007

Bodegas Godeval, Valdeorras 2007

Bodegas Fine Estates From Spain, Avanthia Valdeorras 2006

Bodegas Alto Moncayo, Alto Moncayo, Campo De Borja 2005

Bodegas El Nido, El Nido, Jumilla 2005

Bodegas Ateca, Ateca Armas, Calatayud 2005

Bodegas Fernando Remirez De Ganuza, Remirez De Ganuza, Rioja 2004

Finca Allende, Aurus, Rioja 2004

Celler Can Blau, Mas De Can Blau, Monsant 2005

Bodegas Emilio Moro, Malleolus De Sancho Martin, Ribera Del Duero 2005

Bodegas Jorge Ordoñez & Co., Victoria, Malaga 2006



Oregon Terroir: Grands Crus of Oregon Oregon is considered to be one of the greatest Pinot Noir producing regions in the world. Its climate and topography allow for wines that can truly be called “Burgundian” in nature. Michael Etzel of Beaux Frères, Josh Bergström of Bergström Winery, Steve Doerner of Cristom Vineyards, Tony Rynders of Domaine Serene and Dick Shea of Shea Wine Cellars, five of Oregon’s premier winemakers showcase their signature vineyards – Beaux Frères Vineyard, Bergström Vineyard, Marjorie Vineyard, Grace Vineyard and Shea Vineyard. No fan of Pinot Noir can miss this tasting. ON THE PANEL: CHRIS BLANCHARD MASTER SOMMELIER, REDD JOSH BERGSTRÖM BERGSTRÖM WINERY DICK SHEA SHEA WINE CELLARS STEVE DOERNER CRISTOM VINEYARDS MICHAEL ETZEL BEAUX FRERES TONY RYNDERS DOMAINE SERENE JANET LIBERT EXECUTIVE TRAVEL 2002 Bergström, Bergström Vineyard, Pinot Noir

2006 Bergström, Bergström Vineyard, Pinot Noir

2003 Shea Wine Cellars, Estate, Pinot Noir

2006 Shea Wine Cellars, Estate, Pinot Noir

1999 Cristom Vineyards, Marjorie Vineyard, Pinot Noir

2005 Cristom Vineyards, Marjorie Vineyard, Pinot Noir

2002 Beaux Frères, Beaux Frères Vineyard, Pinot Noir

2004 Beaux Frères, Beaux Frères Vineyard, Pinot Noir

2002 Domaine Serene, Grace Vineyard, Pinot Noir

2005 Domaine Serene, Grace Vineyard, Pinot Noir



Women in Wine: Leading Lady Winemakers Join five of the world’s leading female winemakers for a unique perspective on the world of winemaking – Carissa Chappellet of Chappellet Winery, Pamela Starr of Crocker & Starr, Celia Masyczek of Corra and Hollywood & Vine (among others), Stephanie Putnam of Far Niente Winery and Vanessa Wong of Peay Vineyards. They will not only showcase their award winning wines, but also give unprecedented access into the world of winemaking as a woman. ON THE PANEL: EMILY WINES MASTER SOMMELIER, FIFTH FLOOR PAMELA STARR CROCKER & STARR VANESSA WONG PEAY VINEYARDS CARISSA CHAPPELLET CHAPPELLET WINERY STEPHANIE PUTNAM FAR NIENTE WINERY CELIA MASYCZEK CORRA AND HOLLYWOOD & VINE NILOU MOTAMED TRAVEL + LEISURE 2004 Crocker & Starr, Stone Place, Cabernet Sauvignon, Napa Valley

2006 Crocker & Starr, Sauvignon Blanc, Napa Valley

2006 Peay Vineyards, Scallop Shelf, Pinot Noir, Sonoma Coast

2006 Peay Vineyards, Estate, Chardonnay, Sonoma Coast

2005 Chappellet, Pritchard Hill, Cabernet Sauvignon, Napa Valley

2005 Chappellet, Estate, Chardonnay, Napa Valley

2005 Far Niente, Estate, Cabernet Sauvignon, Napa Valley

2006 Far Niente, Estate, Chardonnay, Napa Valley

2004 Corra, Cabernet Sauvignon, Napa Valley

2006 Hollywood & Vine Cellars, Chardonnay, 2480, Napa Valley



The Mondavi Family and Their Legacy of Fine Wine 1968 – Robert Mondavi Winery releases the 1966 vintage Cabernet Sauvignon, the first red wine ever produced by the winery. Forty years later, in 2008, the first vintage of Continuum is released. Continuum is a collaboration of three decades of the Mondavi wine family – Robert and Margrit Mondavi, their son Tim Mondavi and granddaughter Carissa Mondavi. Join the family as they taste through Robert Mondavi Reserve Cabernet Sauvignon, Opus One, Ornellaia and Seña. Be there for the first public tasting of Continuum. The Mondavi family is an enormous part of wine making history in California and abroad. The next page in that history is Continuum. ON THE PANEL: FRED DAME MASTER SOMMELIER RAJAT PARR MINA GROUP/PARR SELECTION WINES TIM MONDAVI CONTINUUM CARISSA MONDAVI CONTINUUM LETTIE TEAGUE FOOD & WINE 2004 Ornellaia

1993 Ornellaia

2004 Opus One

1992 Opus One

2004 Seña

1996 Seña

2004 Robert Mondavi, Cabernet Sauvignon, Reserve

1990 Robert Mondavi, Cabernet Sauvignon, Reserve

2005 Continuum



The Chardonnays of Sir Peter Michael In 1982, Sir Peter Michael established the Peter Michael Winery on a square mile of rocky volcanic ridges that form the Western face of Mount St. Helena in Sonoma County. From the beginning the wine growing philosophy was modeled on the French tradition infused with a few modern influences. The philosophy of the winery is irrevocably purist – whatever the vineyard gives becomes the wine. Winemaking serves exclusively to preserve the quintessential character, flavor and personality of each vineyard so as to convey a sense of place, or “terroir.” Each wine is a single-vineyard bottling representing the unique character of its site. Join us for a remarkable tour through the prolific Chardonnays of Sir Peter Michael. ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS PETER KAY PETER MICHAEL BRUCE SCHOENFELD TRAVEL + LEISURE 2003 Belle Côte Chardonnay

2004 Belle Côte Chardonnay

2005 Belle Côte Chardonnay

2003 Cuvée Indigene Chardonnay

2004 Cuvée Indigene Chardonnay

2005 Cuvée Indigene Chardonnay

2003 La Carriere Chardonnay

2004 La Carriere Chardonnay

2005 La Carriere Chardonnay

2003 Ma Belle Fille Chardonnay

2004 Ma Belle Fille Chardonnay

2005 Ma Belle Fille Chardonnay



The Wines of Spring Mountain Situated above the quaint town of St. Helena in Napa Valley are the steep slopes of the Spring Mountain District. Within this storied appellation one will find the home of Pride Mountain Vineyards, Martson Family Vineyard, Schweiger Vineyards, Sherwin Family Vineyards and Spring Mountain Vineyard. The storied Lokoya Winery is debuting their very first Spring Mountain Cabernet Sauvignon. The high elevation of the Spring Mountain District coupled with the cool pacific air from Chalk Hill help to create wines with power and finesse. The elevated wine region is less affected by fog, resulting in complete ripeness of red wine grapes. Join these six leading wineries in a comprehensive tasting of their estate wines and learn what makes this specific area so very special. ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER, FRENCH LAUNDRY ANDREW SCHWEIGER SCHWEIGER VINEYARDS JAC COLE SPRING MOUNTAIN VINEYARD BOB FOLEY PRIDE MOUNTAIN VINEYARDS ELIZABETH MARSTON MARSTON FAMILY VINEYARD STEVE SHERWIN SHERWIN FAMILY VINEYARDS CHRISTOPHER CARPENTER LOKOYA ANDREW SESSA DEPARTURES 2003 Schweiger Vineyards, Merlot, Napa Valley

2003 Schweiger Vineyards, Cabernet Sauvignon, Napa Valley

2001 Spring Mountain Vineyard, Elivette, Napa Valley

2004 Spring Mountain Vineyard, Cabernet Sauvignon, Napa Valley

2002 Pride Mountain Vineyards, Cabernet Sauvignon, Napa Valley

2002 Pride Mountain Vineyards, Reserve, Cabernet Sauvignon, Napa Valley

1998 Marston Family Vineyards, Cabernet Sauvignon, Napa Valley

2004 Marston Family Vineyards, Cabernet Sauvignon, Napa Valley

2004 Sherwin Family Vineyards, Cabernet Sauvignon, Napa Valley

2004 Lokoya, Cabernet Sauvignon, Spring Mountain, Napa Valley



A Tour Through the World of Pax Cellars Pax Cellars is known for some of the most voluptuous Syrahs in production. Pax’s mission statement is simple – “To produce reference point Syrah-based wines that are indicative of where they are grown.” It has been said the winery doesn’t have a particular style, rather the focus is on what the vineyard and the fruit will deliver. Pax Mahle employs an old world approach to winemaking, including organic farming, foot-crushing the grapes, natural fermentations and absolutely no fining nor filtering. Join us as we taste through 10 different Sryahs from the exceptional 2003 vintage; each a perfect, hedonistic impression of the raw fruit. ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS PAX MAHLE PAX WINE CELLARS JANET LIBERT EXECUTIVE TRAVEL 2003 Kobler Family Vineyard, Russian River Valley

2003 Lauterbach Hill, Russian River Valley

2003 Walker Vine Hill, Russian River Valley

2003 Alder Springs Vineyard - The Terraces, Mendocino County

2003 Alder Springs Vineyard, Mendocino County

2003 Castelli-Knight Ranch, Russian River Valley

2003 Griffin’s Lair, Sonoma Coast

2003 Obsidian, Knight’s Valley

2003 Cuvée Christine, Sonoma County

2003 Cuvée Keltie, North Coast



Penfolds: Four Decades of Bin 389 Cabernet-Shiraz Penfolds Bin 389 Cabernet Shiraz has earned a reputation among wine collectors as an Australian classic. With all its ripe fruit, richness and generosity, the wine has been much loved by several generations of wine drinkers. Predominantly a Barossa Valley wine at one point, the Bin 389 is now a multi-district South Australian blend sourced from the Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek and Clare Valley, and more recently, Penfolds’ new vineyards in Robe and Bordertown. Join us in this rare retrospective tasting of “Baby Grange.” ON THE PANEL: SARA FLOYD MASTER SOMMELIER, SWIRL WINE BROKERS MATT LANE PENFOLDS KIM BETO SOUTHERN WINE & SPIRITS LETTIE TEAGUE FOOD & WINE Bin 389 - 1976

Bin 389 - 1986

Bin 389 - 1990

Bin 389 - 1991

Bin 389 - 1996

Bin 389 - 1998

Bin 389 - 1999

Bin 389 - 2001

Bin 389 - 2003

Bin 389 - 2005



Château Margaux: Spanning Five Decades of Seduction Margaux is considered to be the most elegant of appellations within the Médoc district of the France’s famous Bordeaux region. The wines are made of stylistic blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. The wines of Margaux deliver remarkable perfume reminiscent of violets and exhibit a wonderful silkiness and elegance. At the head of the class is the First Growth Château Margaux, the “seductress of the left bank.” This tasting will showcase eight outstanding vintages of this great Bordeaux house including 1959, 1961, 1966, 1975, 1978, 1982, 1983 and 1995. ON THE PANEL: LARRY STONE MASTER SOMMELIER, RUBICON ESTATE ROBIN KELLY O’CONNOR AMBASSADOR, BORDEAUX WINE BUREAU BRUCE SCHOENFELD TRAVEL + LEISURE 1995 Château Margaux

1983 Château Margaux

1982 Château Margaux

1978 Château Margaux

1975 Château Margaux

1966 Château Margaux

1961 Château Margaux

1959 Château Margaux



The Wines of Heidi Peterson Barrett Dubbed the “First Lady of Wine” by Robert Parker and “Wine Diva of Napa” by Time Magazine, Heidi Peterson Barrett has redefined the ultra premium wine market in California. In 1988 she joined Gustav Dalla Valle, where she put Dalla Valle Winery on the map by creating incredibly powerful Cabernet Sauvignon included the famed Maya. In only four short years she received two perfect 100 point scores from Robert Parker for the 1992 & 1993 vintages of Maya. Her work with Screaming Eagle began in 1992 where she also received two perfect 100 point scores for the 1992 & 1997 vintages. Since 1988 she has developed a client list of perfection. We are featuring six of her current projects including La Sirena, Barbour Vineyards, Paradigm Winery, Jones Family Vineyard, Revana Family Vineyards and Screaming Eagle. ON THE PANEL: JOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS HEIDI PETERSON BARRETT LA SIRENA RAY ISLE FOOD & WINE 2005 La Sirena, Syrah, Napa Valley

2007 La Sirena, Moscato Azul, Napa Valley

1996 Jones Family Vineyard, Cabernet Sauvignon, Napa Valley

2002 Jones Family Vineyard, Cabernet Sauvignon, Napa Valley

2004 Paradigm Winery, Cabernet Sauvignon, Napa Valley

2004 Barbour Vineyards, Cabernet Sauvignon, Napa Valley

2005 Barbour Vineyards, Cabernet Sauvignon, Napa Valley

2004 Revana Family Vineyards, Cabernet Sauvignon, Napa Valley

Screaming Eagle, Cabernet Sauvignon, Napa Valley



Jam Session: Top Rated Red Zinfandels Zinfandel is one the more versatile of wine grapes. It shifts from unctuous, jammy renditions to fiery, black pepper-spiced bottlings. Zinfandel gives the winemaker an opportunity to explore a huge variety of flavor profiles from the same grape. The “native” variety of California, Zinfandel production is alive and thriving. From the climes of El Dorado County to the vineyards of Paso Robles and everywhere in between, wineries are producing outstanding wines from this classic varietal. Join us as we taste through wines from Four Vines Winery and Turley Wine Cellars of Paso Robles, Storybook Mountain Vineyards and Robert Biale Vineyards of Napa Valley and Ravenswood from Sonoma County. ON THE PANEL: CHRIS BLANCHARD MASTER SOMMELIER, REDD CHRISTIAN TIETJE FOUR VINES DR. JERRY SEPS STORYBOOK MOUNTAIN VINEYARDS EHREN JORDAN TURLEY WINE CELLARS AL PERRY ROBERT BIALE VINEYARDS JOEL PETERSON RAVENSWOOD WINERY ANDREW SESSA DEPARTURES 2005 Four Vines, The Biker, Paso Robles

2005 Four Vines, The Maverick, Paso Robles

2005 Storybook Mountain Vineyards, Eastern Exposures, Napa Valley

2006 Storybook Mountain Vineyards, Mayacamas Range, Napa Valley

2005 Turley Wine Cellars, Ueberroth Vineyard, Paso Robles

2006 Turley Wine Cellars, Dusi Ranch, Paso Robles

2005 Robert Biale Vineyards, Aldo’s Vineyard, Napa Valley

2006 Robert Biale Vineyards, Old Crane Ranch, Napa Valley

2005 Ravenswood, Teldeschi Vineyard, Dry Creek Valley

2005 Ravenswood, Big River, Alexander Valley



Château St. Jean Cinq Cépages Blending Seminar Do you have what it takes to be a great winemaker? Could you create the next great “cult cab” from California? Join the Château St. Jean winemaker Margo Van Staaveren, as she showcases the five components of Cinq Cépages: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. Blend your own cuvee and compare it with the real deal; the 2004 Château St. Jean Cinq Cépages. ON THE PANEL: JOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS MARGO VAN STAAVEREN CHÂTEAU ST. JEAN RAY ISLE FOOD & WINE Cabernet Sauvignon

Cabernet Franc


Petite Verdot


Château St. Jean Cinq Cepages 2004



The Range of Riesling The house of Dr. Loosen has been credited for returning German Rieslings to their former glory – that of being one of the greatest white wines on Earth. Discover the true range of Riesling with perhaps one of the greatest known producers today. The 200 year old family estate currently produces some of the finest examples of this old world classic. Joining this storied house of the Mosel-Saar-Ruwer is the Loosen project of JL Wolf in the Pfalz. Taste through a range of Riesling – from Trocken (dry) styles of Riesling from the Pfalz to Kabinett, Spätlese, Auslese and Beerenauslese from the Mosel-Saar-Ruwer. The versatility of this classic varietal is truly amazing. ON THE PANEL: EMILY WINES MASTER SOMMELIER, FIFTH FLOOR KIRK WILLE DR. LOOSEN BRUCE SCHOENFELD TRAVEL + LEISURE 2006 J.L. Wolf, Wachenheimer, Riesling Trocken, Pfalz

2005 J.L. Wolf, Wachenheimer Belz, Riesling Spätlese, Pfalz

2004 J.L. Wolf, Forster Pechstein, Riesling Spätlese, Trocken, Pfalz

2006 Dr. Loosen, Dr. “L”, Riesling, Mosel

2006 Dr. Loosen, Wehlener Sonnenuhr, Riesling Kabinett, Mosel

2006 Dr. Loosen, Ürziger Würzgarten, Riesling Spatlese, Mosel

2006 Dr. Loosen, Erdener Pralat, Riesling Auslese, Mosel

2006 Dr. Loosen, Riesling Beerenauslese, Mosel



PlumpJack Winery: Cork vs. Screwcap The PlumpJack Winery’s estate vineyard, founded in 1881, is nestled in the nape of the Vaca Mountain Range on the Eastern side of Napa Valley. The main winery building, which is still in use, was completed in 1883. Despite their century-plus heritage, modern technology has placed PlumpJack at the forefront of a current media debate. PlumpJack bravely began using Screwcaps (Stelvin Closures) on half of their Reserve Cabernet Sauvignon production starting with the heralded 1997 vintage, starting a whirlwind of conversation and debate about how fine wines should be finished. While the romance of opening a fine wine with a cork could be lost with the use of Stelvin Closures, so is a wine that ruined by the many failures of natural cork. Taste through five vintages of the Reserve Cabernet Sauvignon, one from the traditional cork finish and the other with a screwcap. Determine for yourself which closure protects the wine inside, the most important part of the package in the first place. ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS ANTHONY BIAGI PLUMPJACK WINERY NILS VENGE PLUMPJACK WINERY LETTIE TEAGUE FOOD & WINE 2005 Cabernet Sauvignon Reserve - Cork

2005 Cabernet Sauvignon Reserve - Stelvin

2004 Cabernet Sauvignon Reserve - Cork

2004 Cabernet Sauvignon Reserve - Stelvin

2003 Cabernet Sauvignon Reserve - Cork

2003 Cabernet Sauvignon Reserve - Stelvin

2002 Cabernet Sauvignon Reserve - Cork

2002 Cabernet Sauvignon Reserve - Stelvin

2000 Cabernet Sauvignon Reserve - Cork

2000 Cabernet Sauvignon Reserve - Stelvin



Kosta Browne: Pinot Noir Visionaries Dan Kosta and Michael Browne share the philosophy that each and every one of their wines should burst with flavor, while still attaining that elusive quality of terroir – the sense of place that make the very best wines so very special. Starting in 1997 from meager beginnings, Kosta Browne Winery has now become a Tour de Force in California Pinot Noir production. Their wines have earned a veritable trophy room of top scores from the Wine Spectator, ranking at the top of their class every year. While their wines have become extremely difficult to attain, this opportunity will give the Pinot Noir fan an opportunity to taste every wine in the winery’s line up, including the extremely rare 4 Barrel cuvée. ON THE PANEL: PAUL ROBERTS MASTER SOMMELIER, FRENCH LAUNDRY DAN KOSTA KOSTA BROWNE MICHAEL BROWNE KOSTA BROWNE JANET LIBERT EXECUTIVE TRAVEL Sonoma Coast Pinot Noir 2005

Russian River Pinot Noir 2005

Four Barrell 2005

Amber Ridge 2005

Garys’ Vineyard 2005

Kanzler Vineyard 2005

Keefer Ranch 2005

Koplen Vineyard 2005

Miron Vineyard 2005

Rosella’s Vineyard 2005



The Sommelier Experience: The Art of Blind Tasting Join five Master Sommeliers for one of the most fun and educational tastings of the weekend. Watch, learn and participate as you join these sommeliers in a quest to determine what the secret wines are. Taste and watch how the pros use the nose, the palate and the process of elimination to determine the country, the region, the varietal and even the vintage of each wine. Use your new skills to unravel the secrets of the “mystery wine” served at the conclusion of this unique tasting. ON THE PANEL: FRED DAME MASTER SOMMELIER, CONSTELLATION BRANDS PAUL ROBERTS MASTER SOMMELIER, FRENCH LAUNDRY JOE SPELLMAN MASTER SOMMELIER, JUSTIN VINEYARDS CHRIS BLANCHARD MASTER SOMMELIER, REDD KIM BETO SOUTHERN WINE & SPIRITS Wine No. 1

Wine No. 2

Wine No. 3

Wine No. 4

Wine No. 5

Wine No. 6

Mystery Wine



Silver Oak Cellars: Napa Valley vs. Alexander Valley Silver Oak is perhaps one of the most widely known California wines in the world. Started in the early 70’s, Ray Duncan and Justin Meyer had a dream to create a Cabernet Sauvignon with a style all its own, one that didn’t showcase the typically hard and tannic characteristics of a wine that required extended aging. Rather, they wanted to create a wine that had fully developed flavors and a velvety soft texture that could be enjoyed upon its release. Silver Oak Cellars proudly makes two distinctly different Cabernets; one from Napa Valley and one from the Alexander Valley. Join us as we taste through five vintages each of these world class wines. ON THE PANEL: KEN FREDRICKSON MASTER SOMMELIER, NEVADA WINE AGENTS RAY DUNCAN SILVER OAK CELLARS DANIEL BARON SILVER OAK CELLARS ANDREW SESSA DEPARTURES 2002 Napa Valley Cabernet Sauvignon

2001 Napa Valley Cabernet Sauvignon

2000 Napa Valley Cabernet Sauvignon

1999 Napa Valley Cabernet Sauvignon

1998 Napa Valley Cabernet Sauvignon

2002 Alexander Valley Cabernet Sauvignon

2001 Alexander Valley Cabernet Sauvignon

2000 Alexander Valley Cabernet Sauvignon

1999 Alexander Valley Cabernet Sauvignon

1998 Alexander Valley Cabernet Sauvignon



A Tribute to Gary Pisoni: Pinot Noir Passion When Eddie & Jane Pisoni purchased a 280 acre horse ranch in 1979, they had no idea that their son Gary would some day turn it into one of the most revered Pinot Noir growing sites in the world. Without a water source, Gary planted his first Pinot Noir vines in 1982. He would drive a water truck from the bottom of the valley to the 1300 ft. elevated vineyard site to irrigate the original vines. Taking a risk, he planted own-rooted vines, rather than the typical phylloxera-resistant rootstock in an effort to attain an intensity of fruit that would be impossible to achieve otherwise. His bet paid off. The Pisoni Vineyard provides fruit for some of the best Pinot Noir producers in the country, including their very own, Pisoni Estate Pinot Noir. Join us as we taste through every vintage ever produced of the boldly intense fruit-forward Pisoni Estate 1998 through 2006 vintage with Gary Pisoni himself. ON THE PANEL: SARA FLOYD MASTER SOMMELIER, SWIRL WINE BROKERS/FINE ESTATES OF SPAIN GARY PISONI PISONI ESTATE MARK PISONI PISONI ESTATE JEFF PISONI PISONI ESTATE RAY ISLE FOOD & WINE 2006 Pisoni Estate Pinot Noir

2005 Pisoni Estate Pinot Noir

2004 Pisoni Estate Pinot Noir

2003 Pisoni Estate Pinot Noir

2002 Pisoni Estate Pinot Noir

2001 Pisoni Estate Pinot Noir

2000 Pisoni Estate Pinot Noir

1999 Pisoni Estate Pinot Noir

1998 Pisoni Estate Pinot Noir



Harlan Estate Retrospective What some consider to be the pinnacle of California Cult wine, Harlan Estate has set the bar extremely high in Napa Valley. The Harlan Family established the vineyard in 1984. It took years before they released their first vintage in 1990, which would characterize the birth of a legend. Robert Levy, director of winemaking, makes sure that each grape is hand selected and de-stemmed before undergoing whole-berry fermentation. The juice is then placed in a combination of oak and steel tanks and then undergoes extended maceration, which gives the wine an over-the-top intensity and concentration. Enjoy this tasting through ten vintages of one of the most exclusive wines in the market today. ON THE PANEL: LARRY STONE MASTER SOMMELIER, RUBICON ESTATE BILL HARLAN HARLAN ESTATE DON WEAVER HARLAN ESTATE BRUCE SCHOENFELD TRAVEL + LEISURE 2004 Harlan Estate

2003 Harlan Estate

2001 Harlan Estate

2000 Harlan Estate

1999 Harlan Estate

1997 Harlan Estate

1994 Harlan Estate

1993 Harlan Estate

1992 Harlan Estate



Shafer Vineyards: A Decade of Hillside Select The fabled Shafer Hillside Select started its road to glory in 1978. John Shafer recalls how many individuals would comment on how “soft” the wine was and would ask “how much Merlot is blended in here?” “None”, he replied. Shafer Hillside Select is made from 100% Cabernet Sauvignon. The vines, which sit on the rugged hillside vineyard blocks of the Stag’s Leap District estate, exemplify the richness and suppleness of the fruit. Fans know Shafer Hillside Select for its soft velvety tannins, which is considered to be the hallmark of Stag’s Leap District Cabernet Sauvignon. Join us for an unparalleled tasting, with John Shafer himself, through eight vintages of this legendary wine. ON THE PANEL: EMILY WINES MASTER SOMMELIER, FIFTH FLOOR JOHN SHAFER SHAFER VINEYARDS ELIAS FERNANDEZ SHAFER VINEYARDS LETTIE TEAGUE FOOD & WINE 2003 Shafer Vineyards, Hillside Select

2002 Shafer Vineyards, Hillside Select

2001 Shafer Vineyards, Hillside Select

2000 Shafer Vineyards, Hillside Select

1999 Shafer Vineyards, Hillside Select

1997 Shafer Vineyards, Hillside Select

1994 Shafer Vineyards, Hillside Select

1992 Shafer Vineyards, Hillside Select



The Grands Crus of Monterey Monterey County is the largest grape growing region in California. While a majority of Monterey County grapes are sold to some of the top producers throughout California, the local wine growing region continues to garner grand ovations from consumers and the media. Join us for a mind-blowing tasting of some of the greatest Monterey County wines. We’ll taste through the amazing Cuvées from Talbott Vineyards, the superbly complex single vineyard Pinot Noirs of Morgan Winery and the ultra-rare “Orange Cap” reserves from the famed Bernardus Marinus Vineyard. ON THE PANEL: FRED DAME MASTER SOMMELIER, CONSTELLATION BRANDS MARK JENSEN BERNARDUS DANIEL LEE MORGAN WINERY ROBERT TALBOTT TALBOTT VINEYARDS DEAN DEKORTH BERNARDUS LETTIE TEAGUE FOOD & WINE 2003 Talbott Vineyards, Cuvee Audrey, Chardonnay, Monterey

2004 Talbott Vineyards, Cuvee Carlotta, Chardonnay, Monterey

2005 Talbott Vineyards, Diamond T, Pinot Noir, Estate, Monterey

2006 Morgan Winery, Double L Vineyard, Pinot Noir, Santa Lucia Highlands

2006 Morgan Winery, Rosella’s Vineyard, Pinot Noir, Santa Lucia Highlands

2006 Morgan Winery, Garys’ Vineyard, Pinot Noir, Santa Lucia Highlands

2006 Morgan Winery, Tondre Grapefield, Pinot Noir, Santa Lucia Highlands

2001 Bernardus Winery, Marinus Reserve, Carmel Valley

2003 Bernardus Winery, Marinus Reserve, Carmel Valley

2004 Bernardus Winery, Cabernet Sauvignon Reserve, Ocean Block, Carmel Valley



Dom Pérignon: A Retrospective Tasting Richard Geoffroy, Chef de Cave of Dom Pérignon visits from France with the 1999 Dom Pérignon Brut, 1993, 1990, 1973 and 1966 Dom Pérignon Œnothéque, and 1996, 1990 and 1985 Dom Pérignon Brut Rosé. What more needs to be said?


1999 Dom Pérignon

1993 Dom Pérignon Œnothéque

1990 Dom Pérignon Œnothéque

1973 Dom Pérignon Œnothéque

1966 Dom Pérignon Œnothéque

1996 Dom Pérignon Rosé

1990 Dom Pérignon Rosé

1985 Dom Pérignon Rosé



Special Thanks Another special heart-felt thank you to the individuals who have helped to make this event so very special. Without you, this event would not be possible. Rick Antle Mark Ayers Rob Baker Ted Balestreri Mark Bastis Kristy Bauer David Berck Michele Bernahl Kim Beto Pat Bohan Matthew Broad Wendy Brodie Bob Brower Ben Brown Gene Burns Bob Bussinger Susan Cagan Kate Callaghan Jessica Campbell Allison Carnes Sue Carota Shawn Casey Antonio Castallanos Giulio Chezzi Chris Chidlaw Gloria Chillon Carol Chorbajian Charles Chrietzberg Stephanie Chrietzberg Lisa Churchill Michelle Ciak Jane Clark Peter Coniglio Bob Cowdrey Charles Curtis Eric Cushman Margot Daniels Art Danner Cara David John Dillon Nathaniel Dimaggio Scott Dopke

Barnaby Draper Kathy Duron Steve Dveris Jeffrey Elliott Marita Esteban Rommel Esteybar Mike Evans Donna Ferraro Molly Fleming Carole Forest Jennifer Fukui Jenn Garbee Beat Giger Michael Ginor Leah Goldstein Stephanie Gott Rod Goya Christina Grdovic Dan Green Siobhan Greene Shannon Gurley Mike Hale Mark Hansen Stu Harrison Paul Hart Wendy Heilmann Jesus Hernandez Joseph Heston David Heuck Tom Hlasny Cynthia House Chris Iatesta Ray Isle Miranda Ismond Mark Jensen Whitney Jewett Sandra Kasky Thomas Keller Robin Kelly O’Connor David Kinch Chelsea Klatzko Gregg Koehnen

Lawrence Kosick Lorri Koster Seth Kunin JP Kyrillos Lisa Lane Donna Langley Jessica Langston Lori LeFevre Mary Ann Leffel Denny LeVett Mike Maloon Safrina Maluki Dorothy Maras-Ildiz Kathryn McCall Mickey McGuire Rich Medel Gretchen Melvin Anand Menon Jay Meyer Cindy Minor Robert Mondavi Margrit Mondavi Tim Mondavi Carissa Mondavi Joe Moosavian Sean Murphy Ray Napolitano Justin Newby Carol Newman Donna Nicoletti Gina Nucci Paul O’Doud Tom O’Neal Emma Obligacion Mike Oprish Melissa Palmer Debbie Palomo John Pelton Bill Perocchi Cody Plott Ben Pon Val Ramsey


Miles Reiter Norbert Relecker Joel Riddell Pascal Rifflart Brenda Roncarati Jill Royster Nancy Rugus Pieter Ruig Vince Salisbury Paul Samiere Rod Schinnerer Joe Schoendorf Meredith Seacreast Adam Sever Steve Snider Carey Snowden Stacey Staaterman Cal Stamenov Mark Stanich Nicole Steakley David Stivers Natalie Taggart Seigo Takei Todd Tempalski Connie Thornberg Don Tkachenko Patrick Tregenza Nicole Trutanich Kelli Uldall Rod Uncango Fiona Vanderwall Kevin Vaughn James Velarde Marc Victor Patrice Ward Michaela Weakley Alicia Weber Phillip Wheatley Brett Wilbur Amy Williams John Winfield Carolyne Zinko


* denotes Master Sommelier

The Sommeliers A special thank you to our participating sommeliers who protect us, our friends, and our loved ones from trichloro anisole, brettanomyces, candida-acetaldehyde, volatile acidity, or just plain bad wine. Jason Alexander Rich Baca Gillian Ballance Jeff Bareilles Kim Beto Chris Blanchard* Heather Branch Mark Bright Susan Brink Belinda Chang Rebecca Chapa Andre Daher Fred Dame* Arnaud Devulder Magan Eng Dave Eriksen Pat Farrell Chad Feldman Hayden Felice Joe Fernandez Sara Floyd* Alicia Franken Ken Fredrickson* Paul Fried Andrea Fulton Kevin Furtado Randy Goodman Bonnie Graves Carl Grubbs Jill Gubesch Alicia Hahn Jared Heber Nick Helfrich Peter Hiers Mark Jensen Kurt Johnson Brian Kalliel Jake Kosseff

Seth Kunin Peter Landa Sophie Leibowitz Ray LeMaire Rachel Lowe David Lusby Laura Maniec Dana Manison Vilma Mazaite Mark Mendoza Alexandra Montreal Jeff Moore Patrick Mullane Michael Nelson Brad Nugent Robin Kelley O’Connor Adam Olthof Dejah Overby Rajat Parr Mathew Peterson Charlie Rizzo Paul Roberts* Toby Rowland-Jones Byron Rudolph Lars Rysdaal Thamin Saleh Faun Skyles Joe Spellman* Larry Stone* Julie Sundean Steve Tindle Annie Turso Joe Vaccaro Beth Von Benz David Weitzenhoffer Emily Wines* Debbie Zacharias

VinTrust, CA Rockit Bar & Grill, IL PlumpJack, CA Manresa, CA Southern Wine & Spirits, CA REDD, CA Eighty-One, NY Oola, CA Dominick’s, CA The Modern, NY Tannin Management, CA Quench Wines, AZ Constellation Brands, CA Lever House, NY Kunin Wines, CA A Taste of Monterey, CA Norfolk Marriott Waterside, VA Shaw’s Crab House, IL Craftbar, NY Stark Reality Restaurants, CA Jorge Ordonez Wines, CA Alicia Franken Consulting, MA Nevada Wine Agents, NV Stark Reality Restaurants, CA Consultant, OR Larkspur, CO Bar Avignon, OR New Medici, CA Oola, CA Frontera Grill, IL Sierra Mar, CA Mozza, CA Jardinière, CA Rising Star Wine Group, CA Marinus, CA Beaux Frères, OR Mélisse, CA Extraordinary Dining Society, WA

Kunin Wines, CA Piano Due Ristorante, NY Craft, NY Santa Lucia Preserve, CA Gordon Ramsay, NY Craft, CA BR Guest, Inc., NY Southern Wine & Spirits, CA Babbo, NY Sona, CA Rising Star Wine Group, CA Wildwood, OR Forbes Mill Steakhouse, CA Gotham Bar and Grill, NY Porter House, NY Society of Wine Educators Henry Wine Group, CA Ferry Plaza Wines, CA Michael Mina, CA J & L Wines, CA M&M Hospitality, VA French Laundry, CA Big Sur, CA La Casa Seña, NM Acme Wine Co., WA Bacara Resort & Spa, CA Los Gatos Gourmet, CA Justin Vineyards & Winery, CA Rubicon Estate, CA Casanova, CA Shaw’s Crab House, IL Asiate, NY Ella Dining Room & Bar, CA Zachy’s, NY Felidia, NY Fifth Floor, CA Ferry Plaza Wines, CA

Remember Why You Came To Carmel In The First Place? A contemporary fusion of food and wine

Hours: Lunch: Wed.-Sat. 11:30am - 2:00pm

Dinner: Mon. - Sun. Open at 5:30pm

Country French Cuisine In A Warm, Romantic Setting

For reservations: (831)333-0301



Participating Wineries Many great meals are defined by the wines that accompany. Many thanks to the wineries that have participated in the First Annual Pebble Beach Food & Wine. Alfaro Family Vineyards Allan Scott Alpha Omega Antinori Arrowood Atalon August Kesseler Bacio Divino Balletto Barbour Vineyards Barossa Valley Estate Beaulieu Vineyard Beaux Frères Belle Glos Benovia Bergström Winery Beringer Vineyards Bernardus Winery Blackbird Vineyards Blue Rock Bonny Doon Vineyard Brander Vineyard Brochelle Vineyards Brooks Cain Vineyard & Winery Calera Wine Company Cambria Carmel Road Caymus Vineyards Chalk Hill Chalone Vineyard Champagne Gosset Chappellet Château d’Issan Château Julien Château Lagrange Château Margaux Chateau Montelena Chateau St. Jean Cima Collina Cliff Lede Vineyards Col Solare Continuum Corra Corté Riva Vineyards Costa de Oro Cristom Vineyards Crocker & Starr Deerfield Ranch Winery DeLille Cellars Dolce

Domaine Nicolas Rossignol Domaine Serene Dow’s Port Dr. Loosen Duckhorn Vineyards Dutton Estate Dutton-Goldfield El Molino Far Niente Faust Ferrari-Carano Figge Cellars Flowers Four Vines Frank Family Vineyards Frazier Freeman Vineyard & Winery Freemark Abbey Frias Family Vineyards Galante Vineyards Gallo Family Vineyards Garguilo Vineyards Ghost Pines Gloria Ferrer Goldeneye Goose Ridge Graham’s Port Grgich Hills Groth Gruet Winery Hanzell Hartford Court Harlan Estate Heitz Cellars Hidden Ridge Hogue Hollywood & Vine Hope & Grace Wines Hourglass Hundred Acre Hyde de Villaine Inman Family Inniskillin Iron Horse Irony - Gnarly Head Jaffe Estate JM Cellars Jones Family Vineyards Jordan Winery Jorge Ordonez Jorian Hill


Joseph Phelps Josmeyer Joullian JP Harbison Justin Vineyards Kapcsándy Kathryn Kennedy Keenan Keller Estate Kendall-Jackson Vineyard Estates Kenwood Kosta-Browne Kunin Wines Kutch La Jota La Sirena Laird Family Estate Lancaster Estate Laurent-Perrier L’Aventure Linne Calodo Lokoya Louis Latour Louis M. Martini Luce Luna Vineyards MacMurray Ranch Marston Family Vineyard Martin Estate Mayacamas McIntyre Vineyards Melville Mer Soleil Miura Vineyards Moet Hennessy Mollydooker Morgan Winery Morlet Family Vineyards Mount Eden Vineyards Mueller Nickel & Nickel Nobilo Novy Old Bridge Cellars Olson Vineyards Opus One Page Wine Cellars Papapietro Perry Paradigm Paraduxx Paraiso Vineyard

Parr Selection Parsonage Village Vineyard Patz & Hall Paul Hobbs Pax Wine Cellars Peay Vineyards Pelerin Penfolds Pessagno Winery Peter Michael Winery Picket Fence Pine Ridge Pisoni Estate PlumpJack Prevail Pride Mountain Vineyards Quintessa Ramey Ravenswood Realm Cellars Revana Family Vineyard River Ranch Vineyards Roar Wines Robert Biale Robert Craig Robert Mondavi Winery

Robert Talbott Rodney Strong Rombauer Vineyards Rosati Family Winery Roy Estate Russian Hill Scheid Vineyards Schramsberg Vineyards Schweiger Vineyards Screaming Eagle Sebeka Selby Winery SeĂąa Shafer Vineyards Shea Wine Cellars Sheldon Sherwin Family Vineyards Siduri Silver Oak Cellars Solaire by Robert Mondavi Soter Vineyards Source-Napa Spring Mountain Vineyard Sterling Vineyards Stewart Cellars Stonestreet


Storybook Mountain Vineyards Suacci Carciere Tablas Creek Vineyrard Talley Vineyards Tantara Tenuta dell’ Ornellaia Testarossa Thacher Winery The Donum Estate Torii Mor Trefethen Trinchero Tudor Wines Turley Wine Cellars Vall Llach Verite Vineyard 7 & 8 Vinoptima Estate Vision Cellars Von Strasser Whitehaven William Cole William Hill Williams Selyem Winter

Pebble Beach has inspired thousands of artists. ®

And a few engineers as well.


The beauty of Pebble Beach has inspired a unique collection of vehicles from Lexus. Vehicles that include several distinct aesthetic changes, from a stunning Truffle Mica finish to custom interior accents, along with amenities inspired by the Pebble Beach lifestyle. See the Pebble Beach RX at your local Lexus dealer, or visit lexus. com/pebblebeach to experience a Pebble Beach vehicle of your own. ®



The Pebble Beach Collection. ®

Lexus would like to thank the following for use of their art (from left to right, top to bottom): ©Shelly Cost, Julian P. Graham, ©William Mangum, Julian P. Graham, ©Linda Hartough, Pebble Beach Company, Julian P. Graham, William C. Brooks, Julian P. Graham, ©William Mangum, Julian P. Graham. Pebble Beach,® Pebble Beach Resorts,® Pebble Beach Golf Links,® Spyglass Hill® Golf Course, 17-Mile Drive,® The Lone Cypress™ and their respective underlying distinctive images are trademarks, service marks and trade dress of Pebble Beach Company. Used under license. Vehicle shown with optional equipment. Lexus reminds you to wear seatbelts, secure children in rear seat, obey all traffic laws and drive responsibly. ©2008 Lexus.

Pebble Beach Food & Wine - 2008 Epicure  

Pebble Beach Food & Wine is the premier epicurean lifestyle event on the West Coast, bringing 5000 national and international attendees to D...