GEV Magazine Issue 16.0 by GEV Media LLC

ISSUE

W W W . G E V M A G . C O M

HOW SILICON VALLEY MERGES

FOOD+FASHION+TECH

BITE SV ELLE WOMEN IN TECH

HAUTE EVENTS

VALENTINO VERA WANG ARTPOINT PETER COPPING MAISON MARGIELA NET-A-PORTER

RUNWAY REPORT SANTANA ROW SUMMER SOIRÉE ACADEMY OF ART GRAD SHOW ART INSTITUTES GRAD SHOW CCA GALA GRAD SHOW

THE TRANSCENDENTAL BEAUTY OF

CLARA SHAYEVICH THIRD TIME’S A CHARM

BOTTLEROCK NAPA

Pursue the

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

POST & GRANT, SAN FRANCISCO

STANFORD SHOPPING CENTER, PALO ALTO

SHREVE.COM | 800-5-SHREVE

Publisher

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

contributors The Food Patrol

Photographers

The Glam Squad

Desarie Sy Tamara Gorman Strasser Mac Rogers Liz Garbes Bernardo Cocoy Ventura Jay Huffman Denice Sy Madeleine Humphries Kanoa Utler Tanya Matveeva Mart Limcangco Mark Goldberger John Benedict Gotti Vincent Maxim Gotingco Camille Espiritu Bettina Rogers

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

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

Contributing Writers Dr. Katerina Rozakis Trani Caity Shreve

Sandra Badani Cartagena

Pearl Cabalan

Post Digital Work Steven Fendy Mariel L. Montaner Tanya Protsyuk

FOR OTHER INQUIRIES info@gevmag.com

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Issue 15

GEV MAGAZINE

GEV Magazine is published four times a year by GEV Media, LLC. The opinions expressed in these pages are those of individuals, writers and do not necessarily reflect the views of GEV Magazine advertisers. All images are copyright by their respective copyright holders. All words ÂŠ 2015 GEV Magazine. No part of this magazine may be used or reproduced in any manner whatsoever without written permission of GEV Media, LLC.

contents

What’s Inside?

COVER STORY

10 CLARA SHAYEVICH

FEATURE STORIES

Cover Story | Clara Shayevich

22 THE A LIST FEATURING RUTH MONEY 32 BITE SILICON VALLEY 42 THE ELOQUENCE OF CHARIN SAN FRANCISCO 48 SOUND BITES BOTTLEROCK NAPA VALLEY 56 FASHION EDITORIAL SUMMER BLUSH 66 FIT FOR LIFE MAYA CAMILLA 78 FLORENCE THE HOUSE OF MEDICI 82 SUITCASE TALES PARIS 88 BON BINI NA CURACAO 92 ET VOLIA VIN PAGO DE CARRAOVEJAS 98 WANDERLUST ROME THE ETERNAL CITY 104 TASTING NOTES GASPAR BRASSERIE 126 SUMMERTINI 2015 AT THE BENTLY RESERVE 128 FAST FINE-DINING HERITAGE EATS 132 WORTHY CAUSES A TASTE OF TEL-HI GALA 134 CELEBRATING100 YEARS AT CLIFT HOTEL

RUNWAY REPORT

120 The A List | Ruth Money

ELLE Women in Tech

HAUTE EVENTS

29 BOTTLEROCK Napa Valley Issue 15

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106 ACADEMY OF ART GRAD SHOW HONORS CFDA & RYAN ROCHE 110 ART INSTITUTE OF CALIFORNIA SF TALKSTYLE 2015 112 CCA ALUMNI GALA FASHION SHOW BLACK IS THE NEW BLACK 114 PARIS FASHION WEEK PATUNA COUTURE FW 15 116 SANTANA ROW’S ANNUAL POOLSIDE SOIREE

BITE Silicon Valley

118 A LEGENDARY AUCTION NAPA VALLEY AT RAYMOND VINEYARDS 120 ELLE MAGAZINE’S WOMEN IN TECH 122 PETER COPPING OF OSCAR DELA RENTA VISITS SF 130 CELEBRITY CRUISES SUNSET CELEBRATION WEEKEND 131 NET-A-PORTER & TRAINAS COCKTAIL PARTY FOR SAN FRANCISCO FILM FESTIVAL 136 VALENTINO LUNCHEON AT HAKKASAN SF 138 VERA WANG SPRING COLLECTION PREVIEW WITH DOMAINE CARNEROS 140 MAISON MARGIELA SF GRAND OPENING 141 THE GREAT CHICAGO CHARDONNAY SHOWDOWN AT GRICH WINERY 142 ARTPOINT HIGHSTYLE COCKTAIL PARTY

Editor’s Letter

rom the beginning, GEV Magazine’s sole ambition was to introduce the concept of a sublime marriage of two unlikely industries: food and fashion. Over the years, our love for this interesting blend flourished and opened the door to a remarkable journey. The past few months in particular have been immensely rewarding; a period that is unquestionably one for the GEV history books. For this issue, our cover model is San Francisco’s own Good Samaritan, dedicated medical professional and socialite Clara Shayevich, who we had the honor of getting to know this spring. Clara is a flawless embodiment of style and grace; at the same time, she is a humble champion, selflessly devoting much of her life to community service. Our recap of BITE Silicon Valley’s inaugural conference is an all-encompassing narrative of the convergence of culinary arts and technology professionals addressing the challenges of food production and food waste. A worthwhile and eye-opening event, we are excited to share some of the collaborations and innovations that will help our planet build a sustainable future. I must also add that being part of BITE SV felt, in some ways, like a vindication.

Photographer Vincent Gotti Lighting director Scott Nobles Makeup Josette Vigil-Jelveh Hair Alisher Akhunzhanov Jewelry Stylist Sandra Badani de Cartagena

Naysayers have repeatedly insisted that online magazines are pretenders and print is still king. While we believe print will always be relevant, our decision to be a digital publication felt better aligned to Mother Nature, lessening our carbon footprint while being accessible worldwide with either a tap on a screen or the click of a mouse. In this issue, we also honor industry heavyweight Elle Magazine (fashion) for acknowledging the beneficial contributions of women in tech, and Bottlerock Napa Valley which in three short years of impressively-produced lineups has redefined the gold standard of food, wine and music festivals. We are proud to present our latest issue. The last three months have been mind-bending, inspiring and educational and it just keeps getting better. We hope you’ll find this issue as enjoyable and entertaining as it was to produce. Salud!

Connect with me! kaye@gevmag.com

Follow me on twitter.com/Cloutwoman Be a fan at facebook.com/GEVMagazine Follow the magazine at twitter.com/GEVMagazine Join us at instagram.com/GEVMagazine Follow my foodie escapade at #GoProFoodie

cover story

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The Transcendental

 Beauty of 

Clara

Shayevich By Kaye Cloutman

Produced by Genevieve Dee

Photography by Vincent Gotti www.vincentgottiphotography.com

HMUA Josette Vigil Jelveh

Fashion Stylist Ana Cecilia Ortega

BTS Photography Chris Miramon

Shot entirely at the University Club of San Francisco 11

cover story

hen a woman is a revered icon - a frequent guest of upper class gatherings, galas and benefits, one might imagine her to be adorned by flawless ensemble at all times. We only see the exterior glamour; a vision of a picture-perfect lifestyle of luxury. This is how Clara Shayevich appears to many, because it is when she is in this persona that the cameras are flashing. When the galas are concluded and the sun rises on a new day over San Francisco however, another Clara, better known as a Clinician in Gynecology and Sexually Transmitted Diseases, appears to a very different group of friends and colleagues, and she is arriving at work to fill a vital role in her community. Issue 16

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his Clara Shayevich is a deeply private person; one of humility, sincerity, selfless devotion and charity. Sheâ&#x20AC;&#x2122;s a hero to the people of the neighborhood she serves, and her tireless efforts give her clients a dignity that is rarely afforded them elsewhere. You may find her holding the hand of a frail and elderly woman, one having a difficult time see herself in a feminine light - or comforting a patient who is suffering the terminal consequences of any number of poor life choices. It is this Clara Shayevich, also holding a PhD in Human Sexuality, whom I had the sincere honor of observing one morning, making her rounds without judgment, hesitation or reservation. Itâ&#x20AC;&#x2122;s what she does every day. The cure she gives is not only in the form of prescription medicines but through a healthy serving of hope as well.

clara shayevich

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The Transformation of Clara It is, of course, always refreshing to find a subject who really compels one to write effortlessly and if I had a chance to direct a movie, Clara would be the star. On the day of her pictorial, as we entered the University Club of San Francisco located atop picturesque Nob Hill, time progressed like an intimate and poignant film. The history and interior of the building added to the richness of Clara’s different elegant facets allowing us to delve further into her deeply moving life. Accompanied by her only sister Bella, Clara starts our conversation with fond memories of their childhood growing up in Riga, Latvia. “My sister and I were brought up by two very hard-working parents who were moderately well-off but gave us the world. We were privileged but not in an immodest way”, Clara says. “My mom for one was quite particular about the way we carry ourselves. She always prompted us to have impeccable posture and manners. From piano lessons to ballet classes and even dressing up, she did the most that she could with what little she had, to make sure we blossomed like proper ladies” Clara adds. “Dad on the other hand was the person who educated us to have strong ethics and to embrace a structured life. Everything I am is a fruit of my parent’s tireless efforts”.

(Clockwise) 1. A four-year-old Clara dressed up as a snowflake for a kindergarten play. 2. Clara at the Golden Gate Park a year after she arrived in the United States. 3. In deep conversation with friends, all settled in the Bay Area. 4. With her only son Nathan at a grandmother’s birthday party.

Enter Clara I can’t forget opening the door that fateful afternoon a couple months ago when Clara walked into the photoshoot we were conducting for the previous issue to support a friend. Picture this, despite feeling sorely exhausted from carrying two big grocery bags containing refreshments for the GEV team that day, Clara still managed to look absolutely poised and graceful. She had a way of carrying herself that evoked a striking aura of confidence combined with serenity. Her voice had a warm and rich tone which also soothed and calmed us. She had an intriguing kind of charisma that was so distinct and distinguished that I couldn’t help but desire to get to know her better. I guess our director of photography Vincent Gotti shared the same sentiment because I couldn’t count the number of times that day that he took the opportunity to chat with her in between shoots and wardrobe changes. Clara just had that effect on us. We couldn’t quite put a finger on it the first time we met her but after spending some time with this alluring woman, all I can say is I’m pleased we did.

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The Start of A Healing Journey Clara attended Riga’s first medical school to pursue a degree in Gynecology/Midwife. On top of that, she chose to augment this passion further by enrolling at the Latvia University where she studied Biology/Genetics. Immediately after graduating, she decided to move permanently to the United States with her son Nathan in tow. Knowing little English back then did not stop her from following her dreams so when she finally arrived in the Bay Area in 1989, it was only natural for her to continue to seek a career in the medical field. This dedication to her chosen craft earned her another degree in Women's Health/GYN Clinician from San Jose State University as well as a PhD in Human Sexuality (DHS). Today, Clara spends most of her daily life in between UCSF Medical Center and her private clinic for Russian speaking patients. “This is where I found my true calling and it was a fortuitous one as I’ve embarked on many invaluable experiences because of this journey, particularly doing research for HIV. As I look back to the day I started becoming a clinician, it gives me joy to see the progress and fruits of our labor. HIV is not viewed with the terrible finality it used to convey. We treat this disease and patients can still have a quality of life that is hopeful. My real passion now is to see the day when cancer is cured as I have many patients whom I’ve lost through the years because of it, but I am hopeful that it will be discovered eventually” Clara explained. And with that statement, a memory of a patient I met at her clinic came back to me. “Clara has seen my family through our worst of times. Sometimes even if our ailment had nothing to do with her current field of medicine - for that matter, even if we felt fine we would visit. It was just comforting to see her. She offers so much more than just compassionate advice. Everything about her is healing.”

clara shayevich

cover story

The Man Behind Her Success At the end of each day, Clara goes home to her affectionate and loyal husband Sergey. Like Clara, he has a quiet elegance and demeanor about him which complements her in every way. An oceanographer who she fondly tells was “love at first sight” - literally - since they met through a blind date, her world has never been the same since. An empath himself, Sergey shares a deep love for family – at times he brings Clara’s parents out to dinner just because. “There’s no reason, really, and he spends as much time he can with them because he values his place in my family and his sense of belonging to it” added Clara. My idea of comfort is conversations with him. Sergey is a fascinating visionary of a man with a remarkable mind. He can talk for hours about inventions and technology that will improve the planet. It is because of people like him that the world is where it is now in terms of advancement”. There are men and women in this world who, despite their social status and achievements, despite wealth and comfort in their personal lives, continue giving back to society and their community selflessly and tirelessly without question. Clara Shayevich is one of these women, someone for whom laurels are not a resting place, but merely a symbol that her efforts have resulted in the opportunity to continue to pursue her calling.

Photos courtesy of Drew Altizer Photography

clara shayevich

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clara shayevich

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I would describe my personal style as elegant with a sense of individuality. I go for detail oriented clothes as well as vintageclassy. The designs of Givenchy, Jacqueline de Ribes, Vivienne Westwood and Dior are what resonates with my taste. Issue 16

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Photos courtesy of Bella Berzin and Drew Altizer Photography

9 21

the a-list

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The Second Act

RUTH MONEY

By Annabelle Pericin

Photography by Vincent Gotti www.vincentgottiphotography.com

HMUA Bessie Ann Marie Gotingco Hairstylist Madhu Foolchand Lighting Specialist Vincent Maxim Gotingco

Shot at: Thievery Studio Auckland New Zealand 23

cover the a-list story

Style and Substance From marketing executive to victim advocate

uth Money owned one of Australia’s largest privately owned marketing agency, successfully created award winning marketing campaigns for world renowned companies which included Coco-Cola, Heineken, Kleenex, Nestle and Panasonic. Her creativity in the marketing realm has now embarked her to continue her journey in a more philanthropic arena over the last three years as a victim advocate in her native New Zealand. What lead Money in this change of direction and how is her second act making an impact? Timing is Everything In 2007, Money and her business partner were approached and sold their marketing company after being in business together for over 10 years. They felt it was the right time to exit and achieve the next challenges in their journey. “Working with amazing people to achieve their marketing objectives was always the perfect balance of hard work, fun, teamwork, strategy and accomplishment however I have always been a ‘people’ person so I was keen to explore more socially conscious work. I initially approached a Justice Reform group, The Sensible Sentencing Trust in 2012 offering to help with marketing their cause and core messages to the public,” she explains. She had previously donated to the trust given her passion for supporting victims of crime. Within months she was presenting to select committees at Parliament about victims’ rights and assisting victims of serious crime through court trials, parole hearings and representing the Trust in the media. Due to differing political directions, Money resigned from the Trust in 2014 and continues to support a large number of victims on Private Advocacy. “I strongly believe that victim advocacy should be apolitical / nonpartisan. “ Issue 16

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Living in Bliss Growing up in a quiet rural town just out of Christchurch New Zealand, Money credits her parents for setting high standards and believing that she could achieve whatever she sets her mind to. “My mother was a cooking and sewing teacher and father, a court reporter. Honesty, integrity, education and respect for others were clear and unchallenged family values. I was brought up to be respectful of others and accountable for my own actions and decisions,“ she shares. Passion combined with compassion and strength are also attributes to her philosophy. “I am passionate about anything I do, what is the point otherwise? People say I’m hardworking and I am, but I think passion enables this. I think as human beings we are so busy fighting with ourselves and the environment because we have somehow created a misguided belief that being busy is right or aspirational. It’s not. Slow down and care for yourself, others and your environment and you’ll be more fulfilled! There is nothing more satisfying and humbling than helping someone who is in need, remember need could just be a friendly phone call or a smile," she professes. One of her guiding principles is “Qui Tacit Consentire” or “Silence Implies Consent”. She’s the one who steps in when she sees bullying behavior or an injustice being done. It’s no wonder why she is the voice of those who needs to be heard.

ruth money

the a-list

er mindfulness and compassion is incorporated into her daily yoga practice and carries over into her personal style. No surprise she’s most comfortable in yoga leggings and it’s her go to wardrobe. Greek designer Ioanna Kourbela is her favorite designer because her fabrics are environmentally sustainable and organic, but it’s her design concept that Money loves. “The wearer creates the garment according to their personal vision which is adaptable to your mood, and personal style — it's so me! Her collections have just the right balance of elegance and funk for me!” she expresses. She tries to eat organic as much as she can and eat food in its most natural unprocessed state. “While I start my day with green tea and a kale and banana smoothie, I’m usually racing from place to place so I have a few raw food treats like Fruit and Nut Bark and Bliss Balls as part of my ‘non-baking’ repertoire, perfect for on-the-go snacks between yoga classes and court!”

When Money needs to recharge her batteries, she escapes to Waiheke Island in the Hauraki Gulf of New Zealand and Bali in South East Asia to get back into nature and live in the moment. She quotes The Power of Now by Eckhart Tolle, “Realize deeply that the present moment is all you ever have. Make the Now the primary focus of your life.” Her mantra is “Live in the moment and live your bliss!”

The Near Future So where to from here? Money will keep supporting victims of crime in New Zealand and give them a voice. “They deserve nothing less,” she adds. “There has just a been a Chief Victims Advisor to the Government role announced so I’m applying for that in the hope that I can help more people at a national level, as opposed to just assisting in my own region of New Zealand. I am incredibly motivated to ensure that advocacy is delivered to victims of crime so I’ll keep assisting people until this goal is achieved”. To contact Ruth Money; ruth.moneynz@gmail.com Issue 16

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ruth money

HOW FRESH IS YOUR OLIVE OIL? When it comes to great taste in olive oil, fresh is best. You may be surprised to learn that some of the finest extra virgin olive oil is not imported, but made right here in the USA. Our authentic California Olive Ranchers use the most advanced methods to grow, harvest and press the finest, sustainably grown olives, at the peak of perfection. We press our olives within hours of harvest, to seal in our distinctive fresh taste. We invite you to join leading chefs who have decided that when it comes to fresh taste, California Olive Ranch is best. Compliments from family and friends are sure to follow.

THE NEW TASTE OF FRESH â&#x201E;˘ For recipes and to join our online community, go to californiaoliveranch.com

BITE

Silicon Valley EST 2015

By Kathryn Holland Besser

ethinking how to create and sustain the worldâ&#x20AC;&#x2122;s food supply was the central point of convergence as foodies met technology gurus at the inaugural BITE Silicon Valley Conference (June 5-7, 2015, Santa Clara, CA). Three days of passionate dialog, delicious tastings and dazzling food/technology demonstrations helped forge new partnerships and establish a common framework for tackling the most pressing issue of our time: how to ensure a future where people and animals have access to high quality, sustainable food in order to lead healthy and productive lives.

BITE Silicon Valley

Chef José Andrés maintains that food gives us a lot of opportunities for innovation. We need to accept the risk of doing things in a sustainable way. José Andrés, Think Food Group

o question José Andrés is a passionate advocate for a smarter approach to feeding the planet’s growing population. His words are an urgent call to action for the entire world. We endeavor to share these important ideas by capturing his inspirational opening keynote address as closely as possible.

Opening Keynote José Andrés: Everything is interconnected. How we are going to feed the rich (for profit, e.g. the finest and most expensive products) is connected to how we feed the poor. It is not enough to do good; we need to do good intelligently. Food and technology– why are we here at BITE SV? Silicon Valley is probably the most prosperous place on Earth, not only in terms of technology, but also what we can grow in our soil. A lot of what happens here (technology) leads the world but also the way we eat, grow and produce foods. The leading edge shouldn’t be happening anywhere but here in the heart of Silicon Valley (for the betterment of lives all over the world). The most important energy we invest in should not be gas; it should be food. Food is the world’s most important energy– we need to put this into everyone’s heads, especially our politicians. Issue 16

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Food is the first thing we do: from the moment we are born up until the time we die. Food is many things. It is an amazing way to build bridges between faraway places: through the ingredients as well as the preparation. And yet the conversation about food always seems to be negative. Food is environmentally destructive. Lack of food creates hunger; it leads to wars. Excess food leads to obesity. Now, we have the poor having more available food but the calorie intake is of the poorest quality and it is creating sick societies. Food must be an agent of change. It must be seen not as the problem but as the solution. The way we produce food can and should make our environment better. We need to grow and produce food that will fill everybody up fast, and in the right way. Humanity needs food that lifts us up, not brings us down.

“Food should be the solution. And we are in the right place to have the conversation about how food can change the future.” - José Andrés

José Andrés: When we discovered fire, we gained control over our environment. But in the midst of the most advanced cooking in the world, there are still people using three rocks on the floor and wood (over 1 billion people cook this way). The Global Alliance for Clean Cookstoves (cleancookstoves.org) was created with the goal of building safe, cleaner-burning cook stoves for the poorest places in the world. This can be the difference between life and death for many people:  Too much smoke from wood fires causes severe health problems  30-50% of a poor family’s daily budget is spent on wood for cooking

José Andrés on the motivations for food innovation:

n 1810, Nicholas Halpert answered the call of Napoleon Bonaparte who was looking for a way to feed his army. Napoleon offered an award of 10,000 francs and Nicholas Halpert invented canning as a way to better preserve food. Unfortunately, that knowledge (preserving food) is waning – perhaps it’s time to start offering financial incentives to solving some of food technology’s most pressing problems?

 Too many young children are asthmatic because of constantly breathing acrid wood smoke If we can alleviate the budgetary strain, imagine how much higher a quality of life these families will have. Who gathers the wood? It is typically young girls, who are the least valued within the world’s poorest communities. This leaves them vulnerable to rape and keeps them out of school. Trees are cut down and forests are deforested; this leads to soil erosion and danger of mudslides. Good topsoil is washed away. This in turn affects the next year’s harvest. Soil washes to the sea; this affects the coral which is then detrimental to fish. Clean cook stoves allow less charcoal and less wood to be used. Children may go to school as they will spend less time gathering wood. By 2020, the Global Alliance for Clean Cookstoves aims to bring 100 million clean cook stoves to 100 million homes. We need to start thinking about how our for-profit companies can make poorer communities successful on their own, instead of just writing a check to a non-profit at the end of the year. We need to bring along all the people who have been left out of the system of wealth. If we can do that, we will have accomplished the most important goal of our lifetime. We need to include those we do not agree with (i.e., Monsanto) and we need to keep the dialog constantly going. Keep an open mind; share your ideas. Food is and will be the solution to all the issues on our planet.

ADDRESSING THE CHALLENGE OF

FEEDING 9 Billion People

ichiel Bakker, Director of Global Food Services at Google asks the audience, “Can we feed 9 billion healthy people within our planetary boundaries by 2050? Yes, we can. All of us can make a difference, starting today. Google’s Food Program is the internal services organization that feeds Google employees around the world. Our vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. As a global corporation, we feel a responsibility to share what we are learning with the world”.

How can we help people to be at their best today? Where do we start?

ichiel adds, ”It is important to realize that everything is interconnected. We are talking about feeding and fueling 9 Billion people, 2 Billion pets, 28 Billion farm animals and 2 Billion cars. Moreover, we will have 9 Billion people with different needs (malnutrition vs. obesity). In the West, more people today are obese than suffer from malnutrition. On the supply side, we will need to change and increase overall food production as well as distribution systems, both in terms of quality and quantity. On the demand side, dietary changes need to be enacted as well: our planet cannot support having people in the East and South take on the staples of the Western diet (meat, processed foods). As a whole, we need to enable and engage the consumer, enhance resource utilization and waste less. Global food policies should be both regional and national; the public and private sectors need to join together and build partnerships with all groups that are addressing the same challenges”.

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BITE Silicon Valley

GOOGLE’S APPROACH

Photo credit © Maglara Dreamstime.com

   



     

Menus of Change (24 principles that are easy to act upon) Jamie Oliver/Food Revolution Sustainable seafood via low trophic species and underrepresented species Imperfect, delicious produce (there is too much waste due to physical appearance) – Google buying more imperfect looking produce than ever before Seek out new products (e.g., Coffee flour, a by-product of coffee bean waste being made into flour) Food waste tracking and reduction in Google kitchens (if you know the 4 drivers of food waste, you will work to reduce them; leftover food can be donated) Act today (as a producer or a supplier) Create new and build upon existing opportunities Done is better than perfect–don’t wait for the perfect solution Collaborate Push to a more plant-centric diet Small steps do matter

Toward Ending Food Waste HELPING PEOPLE BE AT THEIR BEST

WHERE TO START:       

Launch and iterate (act small) Focus on the opportunities, not the challenges Understand there isn’t one magical solution Believe you can have a bigger impact than you imagine Business must act responsibly: support and build partnerships, conduct and support research Responsible procurement on the supply side Move towards a balanced, plant-centric diet on the demand side



“

Enablement "Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime." Teaching kitchens at Google sites Helping people make passive changes via behavioral sciences (e.g., the retail industry does this very effectively) Taking a holistic approach (food, health, sustainability are all interconnected)

An important consideration on the demand side is how can we increase appeal of plant-based proteins? It is imperative to make plant-centric food delicious, nutritious and, above all, desirable.

“

CORE BELIEFS & ALIGNMENT:

anielle Nierenberg, President of Food Tank and an expert on sustainable agriculture and food issues asks this question, “How can we use high and low tech innovations to address some of the world’s most pressing food problems? 500 million small and large family farmers are doing the work of feeding the entire planet. We need to focus primarily on five areas to ensure a sustainable system”.  Minimizing food loss and food waste  Cultivating the next generation of farmers/agricultural leaders  Supporting small farmers to increase yields while protecting the environment  Encouraging women’s roles in agriculture  Educating consumers

ISSUE #1: FOOD WASTE In the U.S. a staggering 30-40% of food is wasted. This waste is responsible for 10% of global greenhouse gas emissions. Technology can help alleviate the problem:  An iPhone app called Green Egg Shopper, which allows users to plug in use-by dates and receive alerts when purchased foods are expiring.  A grassroots movement, The Food Recovery Network (FRN), where college students locate available leftover food then distribute it to those in need. Today, there are FRN chapters at more than 140 college campuses. The Food Recovery Network has repurposed more than 800,000 pounds of food since 2011 (foodrecoverynetwork.org)  Food loss innovations at Purdue University have produced improved crop storage bags; these chemical free bags allow harvests to be saved for more than a year. While this is mainly applicable to dry grains, it has a tremendous impact. At a minimum, it raises incomes and improves food security – safer food, stored more cheaply. Issue 16

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ISSUE 2: CULTIVATING THE NEXT GENERATION OF FARMERS The average age of U.S. farmers is 55; only 1% of U.S. workers claim farming as an occupation. There are numerous organizations around the world dedicated to reinvigorating farming as a viable career path:  Rodale Institute’s Your 2 Cents program helps traditional farmers transition to organic methods as well as fosters future generations of organic farmers (rodaleinstitute.org)  The International Fund for Agricultural Development (IFAD), a specialized agency of the United Nations, engages youth and gives them the opportunity to participate in agriculture (ifad.org)

 FOOD-X is a venture capital fund focused on launching food-related enterprises. Founded in 2014, Food-X provides mentorship and education to new companies, allowing young businesses to find solutions to some of the world’s pressing food problems (food-x.com)  The Good Food Business Accelerator Program provides mentoring, strategic support, and access to capital to launch and expand profitable Good Food businesses (goodfoodaccelerator.org)

ISSUE #3: INCREASING YIELDS FOR FARMERS It is important to implement cost effective ways for farmers to know what is going on at their farms. Exciting new developments include:  Farm Logs, a farmer-founded company to enable better access to information about climate in order to help make fields more profitable. For example, farmers may obtain 10 years of rainfall data or understand when crops are under heat stress and help them survive (farmlogs.com)

 OneWorld employs telephone and database technology to connect poor farmers to critical agricultural information (when they should plant crops, how to address livestock diseases, etc.)  M-Farm in Kenya, a software solution and agribusiness company – their main product, M-Farm, is a transparency tool for Kenyan farmers. Using simple phone texting, farmers receive information on the current retail price of their products, buy necessary farm tools and seeds directly from manufacturers at favorable prices, then find buyers for their produce in an open marketplace (mfarm.co.ke)

ISSUE #4: SUPPORTING WOMEN’S ROLES IN AGRICULTURE There are fundamental economic reasons to support and encourage women in agriculture. When women farmers earn more money they tend to spend it on education and nutrition. This creates a “bottom up” improvement in quality of life and decreases dependence on governmental assistance. Self Employed Women’s Association in India – access for the world’s poorest to safe, nutritious food via services like savings and credit, health care, child care, insurance, legal aid, capacity building and communication services (sewa.org)

“It is critical that funding and donor programs support local and global solutions to food and agriculture problems. Increasing and sustaining these efforts will greatly impact the world’s farmers, the environment and public health. - Danielle Nierenberg

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ISSUE #5: EDUCATING CONSUMERS Consumers need to know more about the true costs of food production and its environmental impacts. The Food Wastage Footprint Project aims to quantify the impacts of food waste on the atmosphere, water, land and biodiversity (all costs are calculated to determine the true price of food); learn more at fao.org. A few places to start include:  We need a new, double pyramid that compares the nutritional aspects of food with the relative costs of producing them  We should strive to eat less industrial meat (it’s bad for the environment) and get more of our protein from a plant-based diet  Help eaters make dining decisions based on social justice (how workers are treated) or sustainability, e.g., Seafood Watch.

THE RENEWED DEBATE ON GMO Genetically Modified Organisms

MODERATOR Danielle Gould Founder & CEO Food+Tech Connect

PANELIST Michael Chiarello, Chef, Farmer + Vintner

Danielle Nierenberg Photo credit Morgan Anderson Photography

Danielle studied sustainability in an academic setting. Her real passion is to be a voice for small farmers and share what she’s seen on a local level. Danielle’s perspective is truly global and she is equally passionate about the entire planet taking up the challenge of food sustainability.

PANELIST Dr. Robert Fraley EVP and Chief Technology Officer Monsanto

e are all on a journey to find solutions to feeding 9 billion people. What role do GMO’s play in that future? It would have been valuable to be presented with unbiased information and participate in a true debate. As it was, there was a lot of showmanship and more than a modicum of deflection. If anyone came looking for candor and a productive dialog, they came away empty handed. However, here are two takeaways: Robert: We’re going to have to be more productive out of the land we have and we’re going to have to find ways to reduce food waste. Michael: If we can redistribute consumption and look at organic farming in another way (building up bio-mass via cover crops, fermentation, etc.), we need not be so reliant on GMO’s and pesticides.

Addressing the little known problem of

FOOD WASTE

MIRIAM: WHAT ARE YOU MOST EXCITED TO SHARE AT BITE SV?

Robert: Coming back to California from Washington, D.C. where we have tons of the freshest, most amazing food available year round. Pureeing is the future! The Bay Area in particular is a playground for the intellectually curious. Maisie: Touring the fields via the Imperfectly Delicious Program. These days, spinach is mechanically harvested. The first pass of greens costs the farmer $3900 in water, pesticides, etc.; the next pass costs only $380 (if it could be sold) – the drastically lower cost is due to only having to water one more time. The primary imperfection of the second harvest is that the tops of the leaves are chopped off. If you’re going to freeze or puree them, what does it matter what the leaves look like? Perfectly good radishes are deemed too big. Turnip leaves (on perfectly good turnips) are categorized as not perfect looking… and they’re not even eaten! As a society, we can put more money in the Issue 16

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MODERATOR Miriam Lueck Avery Research Director Institute for the Future

PANELIST Robert Egger Founder LA Kitchen and DC Central Kitchen

pockets of small farmers by buying these somewhat imperfect products. [Look for #imperfectlydelicious on social media] Jordan: I noticed how much perfectly edible food was going into compost. We need higher solutions for food waste, not just compost. Why is this such a huge issue and no one knows about it? You can barely see the difference so why not sell it? I started a social media campaign (#uglyfruitandveg) to raise awareness. In 6 months, we’ve gained over 12,000 followers, 28 million impressions. We need to raise the profile of gleaning groups; there is so much opportunity for folks to get involved and it greatly helps food banks fill their shelves. So much needs to be done to tackle this issue. Remember: it’s what’s on the inside that really counts! Robert: To me, the issue is Food and NO. NO wasted food, NO wasted people, NO wasted time and NO wasted money! The

PANELIST Maisie Ganzler VP of Strategy Bon Appetit Management

PANELIST Jordan Figueiredo, Co-chair, Zero Food Waste Forum and Manager, Feeding the 5000 Oakland

big leap is removing false barriers – bring everyone around to the same side (versus the rich serving the poor at a soup kitchen). Food is such a powerful tool to build community. There is a deeper hunger to belong again. People are looking to communicate again. And it’s important to understand that all this food waste is really about lost profit. Instead of the charitable model (wait patiently until leftover food is donated), we need the non-profit to move to “Let’s buy it”. We must take time out of the equation (where food can spoil). Chop it, puree it, freeze it. Aside from wasting food, we should really focus on how we waste people: those over 65 (who will not have enough money to feed themselves for the rest of their lives, by the way), convicts re-entering society and those marginalized for a variety of reasons.

Jordan: We need to eat more fruits and vegetables for health reasons. In Europe, they are dropping the cosmetic concerns and selling imperfect produce. France has passed an ordinance that grocery stores cannot throw out food; they must do something with it. Can we do something like this in the U.S.? Robert: Where does food waste go? We must be people first. Hopefully, the old (our nation’s best voters) and the young (our most idealistic thinkers) can come together and help forge solutions. Down the way, we’re going to have to make this about policy. Maisie: The reason supermarkets are throwing perfectly good food out is because it’s cheaper. Let’s not wait for government; let’s make it good business not to waste food. Jordan: It’s certainly easier to throw food away but it’s not necessarily cheaper. There are many hidden costs we don’t factor in– landfill, carbon emissions, etc. Maisie: It is paramount that we invest in food recovery businesses. Robert: The City of Los Angeles spends $12 million/year on lowincome senior meals. These meal deliveries are typically heavily processed and the profits leave the community (large conglomerates outside the state in some cases). My model is thus: give to me; I’ll invest in local farmers (food they cannot sell), bring it back to our prep kitchen, train people to cook it (those that need jobs such as ex-convicts and the under-employed) and then serve it to the seniors. Job training will provide new workers for LA restaurants. The money earned will go to wages and benefits for these employees. The profit never leaves

the community. We also need to tackle the bondage of the average school lunch plate being centered around 3 ounces of animal protein – this is a standard we need to break or re-think.

MIRIAM: WHAT KINDS OF BARRIERS CAN WE NOT OVERCOME? Jordan: Bringing more attention to the issue of wasting perfectly good food, accessing leading chefs and food magazines. In the U.S., grocers genuinely believe they can’t sell imperfect produce to the public. Maisie: Labor shortages in agriculture. Farmers are just able to harvest the first pass of crops from their fields. They do not have the bandwidth to do a second, more cost effective pass. Farm workers are not easily replaceable and they are not valued in our society. Robert: The notion of us versus them. People want to feed children over seniors. You don’t have to choose. It’s imperative we look at feeding people inter-generationally. We are going to have to sell people on a plant-based diet. It’s going to be a hard sell.

BITE Silicon Valley

cafeteria, for example); make the vegetable option easier to access (located when you first walk in). We are working with behavioral science to modify certain behaviors: If I can give you a great tasting cookie but you don’t know the egg was taken out, we’ve reduced all those impacts. We try to focus on conscious use of animal products. Robert: We need to delve deeper into the idea of “cosmetic” protein – replacing portion size with flavor. What this looks like is a plate of plant-based proteins (beans and grains) with animal protein being treated as a garnish or a flavoring. Maisie: The silver lining of the avian flu epidemic is that it is helping push us away from a meat-based diet. Jordan: Seek out tips on preventing food waste at home (storage, shopping and the documentary “Just Eat it”). Robert: I am open source! I am more than willing to share all I’ve discovered.

MIRIAM: IN TERMS OF VOLUME & ENVIRONMENTAL IMPACT, WHAT KINDS OF STRATEGIES CAN BE EMPLOYED TO COMBAT FOOD WASTE? Robert: Can we create synthetic meat? Imagine the idea of unlimited protein without environmental degradation. We should really be intellectually curious right now. But we need to use good science. Maisie: Our company has been able to reduce meat consumption by cooking more ethnically, making it harder to access the beef option (tucking it into a far corner of the

Imperfect carrots were the stars of a stellar dinner spread at the Michelin Guide Recommended Press Restaurant in St. Helena Napa Valley.

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Addressing Access To NUTRITIOUS FAST FOOD The Story of Loco'l Bringing Restaurants to Food Deserts

He decided to harness the collective talents of his chef friends: a network and brain trust that can be tapped to address the issue of “food deserts” in inner cities. This “Avengers-style” team is going to start building in rougher neighborhoods and change the way people look at restaurants. According to Chef Choi, fast food is very democratic. High-end chefs need to start speaking a language that is accessible to those who do not meet the typical sit-down restaurant demographic. This means thinking about all of the things fast food means to Americans:  You can sit anywhere  Playgrounds incorporated into the dining rooms  Repurposing materials  Open air ordering system; all transparent  Reducing as much paper waste as possible

It means a new paradigm for some of the world’s top chefs as they venture into the uncharted territory of healthy yet inexpensive fast food:     

Cooking the way they cook in restaurants but through new supply lines New science creating new mouthfeels from all parts of vegetables and fruits Make it affordable but also make it delicious Use a lot of the existing supply chain but just re-direct it Employ the best of technology from some of the best culinary minds: René Redzepi from Noma, Chad Robertson from Tartine, Daniel Patterson from Coi Issue 16

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Chef Roy Choi is widely acknowledged as the pioneer who kicked off the food truck movement with his groundbreaking Korean taco truck, Kogi. He’s joined by the Loco’l Chef All Star Team L to R: Chad Robertson (Tartine), Daniel Patterson (Coi) , Roy Choi (Kogi BBQ), and Rene Redzepi (Noma, MAD) | Photo courtesy of Roy Choi from the Loco’l Indiegogo Page

art of this strategy includes creating a comic book, Planting Seeds, which lures the audience into a story that confronts the issue of unhealthy fast food but also leads them into eating healthier substitutes. The origin story is based around the Loco’l Crew who meet in secret and are in possession of real seeds (versus synthetic alternatives offered by the ruling conglomerates). According to Chef Choi, the chefs’ vision of Loco’l is somewhat split. “On the one hand, we’re a bunch of rats who don’t care what you think and are going to go against you. On the other hand, we have a lot of knowledge and we are going to put it into play.” That knowledge is busy developing a healthy, tasty burger for about $6. It will feature a Kogi (fermented) bun, a patty that is 30% grain, California Jack cheese, charred scallion relish, and chili paste–pressed and seared. It will fit in your hand like a glove. And it’s coming to Watts (Los Angeles) and the Tenderloin (San Francisco)…soon!

“

As much as thoughtful articles, books, and speeches are important in shifting how we think, they are not going to solve the food problems we have in our country. Our government certainly won’t solve them either. We have to act if we want change. If we can open profitable restaurants that are inexpensive and serve delicious food made with real ingredients; if we bring new options to places that currently lack quality food; if we cook with heart; if we create an environment of warmth, generosity, and caring; and if we value the people with less money just as much as the ones with plenty, we can make a difference.

“

t the MAD Conference in Copenhagen, Chef Roy Choi was inspired to write a lengthy blog post. It was his chance to tell the best chefs in the world 1) that they are not feeding enough of the world (tough, inner city neighborhoods and the kids who grow up largely in the streets) and 2) that there is a deep need to bring better, honest food to our nation’s poorest communities.

GRANDTASTINGATTHEUNITEDCLUB & YAHOO FANTASY SPORTS LOUNGE ISSUE 16 BITE SV | FOOD | TECHNOLOGY | INNOVATION

With Chef José Andrés

Chef Rene Cruz of Presidio Social Club San Francisco

Chef Michael Mina’s Bourbon Steak Pub

Beyond Meat

Goldrush Cheerleaders & Lynx Grill

Archery Summit Winery

Jordan Winery

Suzanne Besu Truchard of Truchard Vineyards

With Chef Michael Mina

Chefs Angela Pinkerton and William Werner of Craftsman & Wolves

Smitten Ice Cream

Chef Lucas Knox of Burritt Room + Tavern by Charlie Palmer

With Chef Kat Fang

Quattro at the Four Seasons Palo Alto

Bill Mitchell of Pico Brew

Chef Mark Dommen of One Market Restaurant

A FEW OF OUR TOP #BITESV FINDS ISSUE 16 BITE SV | FOOD | TECHNOLOGY | INNOVATION

1 4 3 5 For all you aspiring foodies and gadget lovers, here are the latest innovations in food technology and sustainable products.

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1. GO SUN SPORT PRO PACK SOLAR COOKER $349.00 gosunstove.com 2. PICO BREW ZYMATIC MACHINE Beer Brewer $1999 picobrew.com 3. BELCAMPO MEAT BEEF BUTCHER’S BOX $175 belcampomeatco.com 4. HAMPTON CREEK JUST MAYO Sriracha 8 oz. Soy Free/Egg Free $5.95 hamptoncreek.com 5. LYNX PROFESSIONAL SMART GRILL Wifi controlled, backlit blue LED control knobs and voice activated $9,499 lynxgrillshop.com 6. CLASSIC NOMIKU SOUS VIDE IMMERSION CIRCULATOR $199 nomiku.com 7. KITE HILL SOFT RIPENED AGED CHEESE $9.99 available at Whole Foods Market

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EDITOR’S PICK

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3D Printed sugar cake stand and cake topper _______________________________________________________

Cube® 3D PRINTING. REAL. EASY. Print models up to 6 x 6 x 6 inches right at your desk with the ultra-affordable Cube 3D printer. The Cube prints in ABS and PLA plastics, so models are tough like the CubePro’s prints. Print in up to two colors at a time to communicate your ideas better. The Cube is the perfect 3D printer to keep right on your desk, for easy, inexpensive plastic models in just a few hours.

$999 www.3dsystems.com

charin san francisco

THE

QUENCE F CHARIN By Mary Huynh Photography by Brian Wong

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exquisite edibles

charin san francisco

hat sets a dining experience apart from merely having dinner? In the hands of Chef Charles C. Onyeama, it’s about the marriage of intentions: for chefs, it is to deliberately reveal aspects of themselves; for diners, it is to consciously look for a one-of-a-kind experience. Ultimately, Chef Onyeama wants people to feel something after dining at Charin. He is creating a unique story line in the hope that diners will glean the intent behind his dishes. According to the chef, “Intention is what creates art. The work itself is not the art. The fact that there is meaning behind it, that is the art...and you hope it will resonate with the person.” Chef Onyeama explained the thought process and inspirations behind the ever changing menu. The current seating was “Eloquence”, which is actually Part 3 of a series. In his first menu at Charin, he began with Part 1 “Ellipses” with the purpose of introducing his ideas through food. Part 2 “Elaborations” was meant to further explain the initial concepts. Part 3 “Eloquence” is an attempt to express food in its simplest form now that a certain amount of context has been established. With his upcoming opening June 28th-29th, Part 4 “Preservation” will unfold. Self-trained in French techniques and having studied under some of the world’s best chefs at Benu (the year it was awarded 3 Michelin Stars), Manresa (2 Michelin Stars), and SPQR (1 Michelin Star), Chef Onyeama offers a visceral dining experience inspired by the culmination of abstract ideas and the unconventional path he has traveled. With weekend seatings every three weeks, diners are presented with an 8-10 course tasting menu that explores a unique theme. To bring the concept to fruition, Chef Onyeama has assembled a respected team including alumni from Saison, Coi and Atelier Crenn. The wine director and floor sommelier, Michael Ireland, has an impressive resume as sommelier at The French Laundry, Quince, and Benu. In addition, his collaborations extend to local farmers, working well in advance to ensure the right ingredients may be sourced to bring a concept to life. For example, the berries in the first course of “Eloquence” required a three-year collaboration between chef and farmer to cultivate the exact strain of strawberries desired. While living abroad in Japan (in the prefecture of Shiga, a short train ride from Osaka), Chef Onyeama gained a better understanding of sensibility and subtlety in Japanese cuisine. He developed a passion for understanding where ingredients are sourced and respecting how to treat them. In his cuisine, he takes tradition and may combine it with a French technique to create a dish infused with meaning. In his view, if he is compelled by what he’s eating, it’s done right. An open courtyard leads to an interior space with custom wood furnishings hand selected by Charles and the team. The evening’s unconventional menu listed each course in poetic form. The visual design and artful plating (featuring contemporary Dudson white china and custom Alessi flatware) felt purposeful in enhancing the unique flavors presented in each dish.

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exquisite edibles

charin san francisco

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exquisite edibles

PART 3. ELOQUENCE

he first course, Interjection, was a shot of berries topped with fennel fronds in a smoke-gray glass. The flavors were lively, grassy, and intense. The second course, Flora, a raw ecosystem, was aptly named. Sliced geoduck was meticulously plated, tucked underneath wild Minerâ&#x20AC;&#x2122;s lettuce, bright green peas and spring florals. The dish evoked both sea and shore: briny geoduck, sweetness from the greens and a hint of tangy lime. The wine pairing was an Etna Bianco crafted from a blend of local varieties across Sicily; the uplifting notes married well with the ocean saltiness of the geoduck. The next several courses unfolded in a leisurely manner. The delicate fattiness in the Lamb - from the fields of Elysium was rich yet balanced. The subtle nuances in Pause, rice soaked overnight in sweet rice vinegar and chrysanthemum water, provided a refreshing intermission. Dessert, the most memorable course of the night, was completely unexpected and a lovely ending chapter. Entitled Spring, it consisted of green pea tendrils sprouting out of a coarse mixture resembling fresh dirt. It tasted of caramelized sugar and nuttiness (from almond flour) enlivened with bursts of fresh, sweet green - spring.

Visit their website charinsf.com

Reserve a table

BOTTLEROCK NAPA VALLEY F I N D S

I T S

G R O O V E

BY TAMARA GORMAN

n finding the perfect music lineup that speaks to a diverse festival crowd but also matches the flavors and textures of the exquisite Napa Valley, BottleRock Napa producers – Latitude 38 Entertainment – nailed it this year. Kicking off the festival and getting the crowd pumped up for an epic three days of music, were bands like Cage The Elephant, Echosmith and Imagine Dragons. In a fearless move Cage The Elephant's lead singer, Matt Shultz shouts to an appreciative audience, “Let's start a party and stuff,” before stage-diving and ending the set with a crowd-surfing session. “Sometimes we have to put away our cell phones,” he told the raucous crowd as they carried him across their hands. This kind of connection is the heart and soul of a great music festival. With a love for music and their beloved hometown of Napa, the motivated Latitude 38 team along with a new PR

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firm Sunshine Sachs overcame past logistical and financial obstacles to create an outstanding festival experience. BottleRock Napa is finally finding its groove. If you've never been to a music festival, BottleRock is one you can easily survive. Go. Unlike the 90,000-plus that attend Coachella each day, BottleRock's attendance is about 30,000 on a spacious 26 acres. You can wander and navigate four music stages, one culinary stage and more than a hundred food and vendor booths, returning to where you started within minutes. Charming? Laid back? Yes, and yet there is still a sophisticated Napa vibe surrounding the festival.

a brilliant move, BottleRock producers added a fifth stage to the 2015 festival – the Williams-Sonoma Culinary Stage, which proved to be a smashing hit. By bringing together big

"Let's start a party and stuff," shouts lead singer Matt Shultz of Cage The Elephant before stage-diving and ending the set with a crowd-surfing session.

PHOTOGRAPHER Chris Tuite names from the worlds of music and food, the crowd had fun watching celebrities mash it up in the kitchen. Things got real when Cheffy Chef Snoop Dogg made and ate California rolls for the first time ever with sushi master, Iron Chef Masaharu Morimoto, and the best part? Snoop slicing and sharing his California rolls with the audience. PHOTOGRAPHER Matthew Brandalise

sound bites

Napa Crossroads Live with David Pack, John Elefante, Bill Champlin, Jim Peterik

Wild Ones

Foster the People

Xavier Rudd

Bottlerock Napa Valley

Transfer

Michael Franti & Spearhead

ne of the hardest decisions you'll make at BottleRock is deciding what to eat. Many have called BottleRock a food and wine festival within a music festival. After all, where else can one drink a Miner Family Chardonnay or a Silver Oak Cab while filling up on fresh sushi from Morimoto, devouring 5-star cuisine from Ken Frank's La Toque, or watching an authentic Spanish paella being made in giant paella pans, then be charged-up to a blissful state listening and dancing to live headline acts like Gwen Stefani or Robert Plant? Only at BottleRock Napa, and this is what sets the festival apart from all its peers.

PHOTOGRAPHER Matthew Brandalise The Avett Brothers

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Public Enemy & Flava Flav

Los Lobos

SOUND BITES

Dan Reynolds of Imagine Dragons basking in the love as he delivers a fan pleasing moment in a glowing sea of cell phones. The weather was beautiful as the band finished an energetic set high-lighted by their big hits like “It's Time,” “Demons” and “Radioactive.”

nd, the music – the very reason we came to BottleRock – is always eclectic by design. There is something for everyone from every genre: touring artists from emerging newbies like female Aussie rocker, Courtney Barnett, and singer/songwriter ZZ Ward to Indie Rock bands like Foster The People to masters like Hip Hop's, Public Enemy.

AWOLNATION

ZZ Ward

PHOTOGRAPHER Rey Del Fierro

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The adorable and stylish ZZ Ward wowing fans with such hit songs as “Put The Gun Down” from the movie “We're The Millers,” and “Last Love Song” from ABC's Family Pretty Little Liars. Her rhythmic, soulful music and powerful, smokey blues voice is filled with emotion and left us all wanting more.

SOUND BITES

Capital Cities

Bottlerock Napa Valley

n Friday night Imagine Dragons gave an engaging performance, keeping their fans happy and the energy of the crowd running at full-tilt. Robert Plant, of course amazed on Saturday night. Before his performance it was easy to wonder, “Would he be able to hit those high notes he's known for? Would he be just a shadow of his former legendary self or bring it like the Rock Godfather he is?” The answer was a resounding “Epic Rock Legend – 100%”. Pleasing the crowd with Led Zeppelin classics like “Whole Lotta Love” and some new material, “Rainbow.” On the final night, No Doubt and Gwen Stefani's high energy brought a packed house to an impressive climax with hits like “Hella Good,” and of course “Don't Speak.” It was enthralling 3 days filled with stellar acts, sublime food, unique culinary demos, and punctuated with interesting artworks throughout. BottleRock has definitely found its groove. If you are looking for a weekend of sensory indulgence, BottleRock Napa is the perfect choice. Festival organizers have already announced 2016 dates (May 27-29) and at $225 for a 3-day pass, it is well worth it.

For more info visit bottlerocknapavalley.com Issue 16

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Gwen Stefani & No Doubt

Snoop Dogg

Before No Doubt, Snoop Dogg got fans pumped up with an enthusiastic performance. Then sporting a fierce new do of long platinum hair dipped in black and rockin' bod, the colorful Gwen Stefani, lead singer for No Doubt charged the air with an explosive set closing BottleRock 2015 on high note.

SOUND BITES

Robert Plant

PHOTOGRAPHER Rey Del Fierro

Fashion Report

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FEATURING

JANINE MARI TUGONON (Courtesy of MyElite Model Management)

HMUA: Josette Vigil-Jelveh Featured Fashion Designer: Ana Cecilia Ortega Creative Director/Fashion Stylist: Allison Cartagena Photographerâ&#x20AC;&#x2122;s Assistant: Chris Miramon Post Digital Work: Mariel L. Montaner Lighting Director: Scott Nobles Photographer: Vincent Gotti www.vincentgottiphotography.com

Fashion Report

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Summer Blush

Fashion Report

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Summer Blush

Fashion Report

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Summer Blush

Fashion Report

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Summer Blush

Living Well

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FEATURING

Maya Camilla HMUA: Josette Vigil-Jelveh Fashion Stylist: Barbara Lee Photographer: Vincent Gotti www.vincentgottiphotography.com

Living Well

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Fit For Life

Living Well

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Fit For Life

Living Well

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Fit For Life

Living Well

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Fit For Life

Maya Camillaâ&#x20AC;&#x2122;s Blessing in Disguise

By Dr. Katerina Rozakis Trani

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an Francisco Born, Maya Camilla does not fit the profile of a brain cancer survivor. A young,19 year old, Sophomore who just moved onto campus at Loyola Marymount University with plans of having fun and hanging out with her friends. Maya had no idea that the ringing in her ears, "zoning-out" in class, difficulty with her focus, attention and minor seizures were the signs of Anaplastic Astrocytoma Brain Cancer. Doctors informed her that the cancer was growing since she was a freshman in high school. Maya wrote off her episodes of feeling angry and poor memory as possible attention deficit or normal teenage emotions. She recalls that prior to her diagnosis "I was a negative person who lacked belief in myself and was doing things to please others". August 27th, 2012 was her first day in college. Maya went out to a party and had drinks with friends. August 28th, Tuesday morning, while lying in bed, unresponsive to the frantic attempts of her roommates trying to wake her, she opened her eyes and saw two paramedics standing over her. Maya had no recollection of having had a Gran Mal seizure. The ambulance rushed her to Cedars-Sinai hospital where a CAT scan and MRI revealed Stage 3 Brain Cancer. "The size of an apricot" says Maya. August 29th, Maya was asked what she wanted to eat the night before her major surgery. She recalls thinking "this could be my last meal!"

FIND HUMOR IN YOUR LIFE

I dealt with the loss of my hair by humoring myself. Unlike most who loose their entire hair, I lost it on one side. Half of my body had hair and half did not. I made fun of my receding hairline and my one eyebrow. When I started to laugh I noticed that others laughed with me. It's not easy to be happy but laughter and humor can heal anything. I feel I experienced the true meaning of life. The humor helped me, my family and my friends cope.

STOP THE NEGATIVE

2 3

Don't ask "why me?". Cancer can teach us to be grateful. I thank God it was me and not my mom, dad, sister or my friends.

DREAM REAL BIG

Don't just dream big, dream real big about your ambitions. It gives you something to live for. One of my dreams was to be a model. My mom was a model and when I was a little girl I'd look at her and wished to be just like her. After my diagnosis that dream became bigger. I want to show people you can make your dreams come true.

LISTEN TO MUSIC Her brain surgery appeared to be successful until she began experiencing severe complications and was sent to Intensive Care as the left side of her body appeared to be failing. With a great team and assistance Maya recovered. She had six months of chemotherapy and six weeks of radiation. Maya says "chemotherapy brought out many emotions". During this awakening Maya began seeing her cancer as a "Blessing in Disguise. I began to feel happy. It gave me a life lesson. I have a hole in my head but it could be worse. I am lucky if you think about it". Maya is now 22 and back in college. Majoring in Business Management and aspiring to be a model.

The lyrics to music touched me. This is something I didn't notice before my diagnosis. The music helped me heal. It brought out happy memories and put me in a state of nirvana.

MAKE PEACE WITH YOUR DEMONS

If you are mad with someone make peace with yourself first then with them. If you don't, it will hold you down. It takes strength to do that. It helped me let go and I felt a big burden was lifted off my shoulders. I used to hold resentments but now that I let go I am happy.

wanderlust

A PHOTOGRAPHIC TOUR BY

VCROWN

Florence was the birthplace of the Italian Renaissance. Politically, economically and culturally it was the most important city in Europe for over 250 years; beginning just before 1300 and continuing into the early 1500s. The contributions of Renaissance leaders were both varied and long lasting, influencing many cornerstones of modern life: banking, language, urban architecture and exploration. Florentines reinvented money in the form of the gold florin. This common currency was the engine that drove Europe out of the "Dark Ages", a term invented by Petrarch, a Florentine whose family had been exiled to Arezzo. Wealthy Florentines began financing the development of industry across Europe, from Britain to Bruges, from Lyon to Hungary. Florence supported the English kings during the Hundred Years War and underwrote much of the Catholic Churchâ&#x20AC;&#x2122;s ambitious construction plans, including building the papal palace in Avignon and reconstructing St. Peterâ&#x20AC;&#x2122;s Church and the Vatican after the papacy returned to Rome from "Babylonian captivity". Dante, Petrarch, and Boccaccio pioneered the vernacular, the use of a language other than Latin. In their case, the language was Tuscan, which, due to their influence, became the main source for modern Italian. Issue 16

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eoffrey Chaucer, who spent time in Northern Italy, borrowed heavily from Boccaccio's little stories and began to write in English. Other literary figures started writing in French and Spanish. Effectively, this was the beginning of the end of Latin as the lingua franca (common language) throughout Europe. The Florentines, most notably Filippo Brunelleschi (1377-1466) and Leon Batist'Alberti (1404-1472) invented both Renaissance and neoclassical architecture. These architectural styles revolutionized how major cities were built, including Rome, London, Paris and every other capital in Europe from Barcelona to St. Petersburg. Florentines were also the driving force behind the Age of Discovery. Florentine bankers financed Henry the Navigator and the Portuguese explorers who pioneered routes around the Horn of Africa to India and the Far East. Christopher Columbus used a map, drawn by Florentine Paulo del Pozzo Toscanelli (a student of Brunelleschi), to sell his "enterprise" to the Spanish monarchs, which he subsequently used on his first voyage. Mercator's famous "Projection" is a refined version of Toscanelli's map, taking into account the Americas, of which the Florentine was understandably ignorant. The Western Hemisphere itself is named after a Florentine writer who aspired to be an explorer and mapmaker, Amerigo Vespucci... To travel to Florence is to visit the age of the Medici. Here is a photographic journey to the past interspersed with sketches of Florentine daily life.

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FLORENCE The House of Medici

Suitcase Tales

ARIS

With My (Late) Mother

By Donna Kato

ragrant roses, perfectly placed in tiny pails, sit like jewels on a table outside a floral shop in the Marais district on our walk toward Notre Dame. Figurines of Tintin, the boy reporter in the popular European comic book series, fill an entire window display as we near the cathedral and tins of cookies and chocolate entice from another window. Just as we were heading into the confectionary shop I spot the plastic pink petals in the window next door. A bobbing flower-in-a-pot. I took it as another sign that my mother was with me on this trip. I had already been reminded of her as I stopped to admire the blue irises, newly blooming in the Tuileries Garden. I could sense her approval as I admired the artful stitches and sharp, tailored point of a collar on a Parisian shirt. I saw her good-natured disapproval of the sugar content while enjoying every bite of the delicate millefeuille at Ladurée bakery. It had been 10 years since I last traveled to Paris, a city that I frequently daydream about, but really yearn for when I’m in need of an escape. Not long after my last trip to France in 2004, my mother started showing signs of mental confusion. She’d forget to take her pills some days. She’d buy the same kind of jam every week at the grocery store, not remembering the stockpile growing in her pantry. Always a preacher of guarding against thieves, she left her handbag dangling on a hook at a restaurant. These were the first signs of what became severe dementia and then Alzheimer’s disease, a tormenting illness that closed the doors on all the joys of her life, one at a time.

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(Top) Greenery and flowers for sale at a shop in the Rue Cler area of Paris. (Middle) Macarons and a fancy cake tempt from a display at Ladurée, a luxury bakery that was founded in 1862. (Bottom) Clouds darken the sky above Tuileries Garden but it doesn't diminish the beauty of the scene, with the Louvre in the distance. (Opposite page) Charming arrangements of red and pink roses beckon from a flower shop in the Marais.

PARIS With my late Mother

Suitcase Tales

Gardening, sewing, shopping, cooking, traveling all vanished along with her memory. Only one pleasure seemed to remain: eating sweets. My mom’s diagnosis closed doors for me, too. Among them, going abroad. For nearly a decade, I didn’t venture far. Even when she was under 24-hour supervised care, I didn’t leave unless I had to for work. I knew I would never forgive myself if something happened and I couldn’t be there for her. Hiro Yoshida Kato was a seasoned traveler for a woman born in Japan in 1924. She had gone to China, Korea and other Asian countries in the 1930s and 1940s, prior to the escalation of World War II. After she married my dad, an American, she stepped foot in at least half of the United States and Canada and Mexico, too. Before Alzheimer’s swallowed her essence, my mother and I occasionally vacationed together. Often, she asked, “We’ll go to Paris some day, right?” Her disease worsened with no clear medical prognosis. A holding pattern of symptoms that stabilized for a while, but was always followed by harrowing dips that ravaged both of us.

had been my mother’s primary caregiver since 1994 when my sister passed away unexpectedly. She spoke little English and didn’t drive so it was up to me to sustain her independent living as long as possible. My friends knew the toll this had taken and with the load growing heavier, they worked to convince me to plan a vacation to France, my happy place. Just a couple of weeks, they said, it’ll be OK. With anticipation--and trepidation--I said yes to April in Paris.

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(Upper left) The Louvre Pyramid is just as glorious from inside the museum complex. (Top) One of the many covered arcades along Parisian streets. This one is on Rue de Rivoli near the Tuileries Garden. Parisian shop windows often are spare, highlighting the season's new fashions without fanfare. (Middle) This Zadig & Voltaire suggests an edgy jacket is a must for updating one's wardrobe. (Bottom) Tintin, a vintage comic book character who first appeared in the late 1920s, continues to be popular among Parisians who collect toys like the ones displayed in this window.

wo months before my departure date, on Feb. 17, 2014, my mom passed away, quickly and quietly. I considered postponing the trip. Yet Paris sounded like the perfect place to exhale years of grief. I boarded the plane hoping to fly away from all reminders of my mom’s final years, even if it was temporarily. But in the most unexpected of ways, the City of Light brought back loving memories of the mother I knew before she vanished behind Alzheimer’s dark curtain. It was a few days into the trip, on the way to Notre Dame, that I saw the dancing plastic flower in the window on Île de la Cité. It was identical to the one I had bought my mother on our very last vacation together to Los Angeles in 2009. Already in the mid-stages of Alzheimer’s and exhibiting some child-like behavior, she insisted we buy the China-made tchotchke at a gift shop and was delighted to display it on a table when she got home. Now here it was, waving to me, solar-powered by the afternoon sun and making me think of my mom in the oddest of circumstances. With the iPhone camera as tech travel journal, I took dozens of photos at every opportunity, falling into the terrible habit of trying to capture moments instead of experiencing them. Every night, I browsed through the photos before bed, reliving the day. I’m the rare woman with little interest in flowers and I’m a terrible gardener. But as I looked at the pictures, there were many snaps of flower shops and tidy public gardens of French

PARIS With my late Mother lavender, daisies, lilies and poppies that my mother would have found delightful. Unlike me, she was a master gardener who always had something growing in her yard and fresh flowers on her tables. Spring in Paris means lots of rainy and overcast days. The grayness seemed to make colors pop more than I remembered from past trips. Pyramids of macaroons in violet, raspberry, pistachio green and lemon yellow and the display of grapes, blueberries, oranges and pears at an outdoor market in Rue Cler had me thinking of a term my mother used to describe dazzle: me-no-shogatsu, which roughly translates to “a New Year celebration for the eyes.” One evening, we had dinner at Les Enfants Rouge, a tiny Marais bistro run by a Japanese chef and his wife. After the three-course meal, I was compelled to thank him and surprised myself by briefly talking to him in Japanese, a language I retain from childhood, thanks to my mom. She had stopped talking altogether about a year before her death and I worried I would forget it without daily practice. But the Japanese flowed naturally here in Paris and chef Dai Shinozuka smiled and replied back. My mom would have been pleased at the gracious exchange. On another day, after lunch at the people-watching paradise of Le Nemours near the Musée du Louvre, we took a shortcut to the museum through Passage du Richelieu, one of several hidden passageways built in the 19th Century as Parisian shopping arcades. Step into the tunnel-like arcade and very quickly, the bustle of the city fades away in the covered hall of belle époque architecture.

(Clockwise) 1. A view of Notre-Dame Cathedral from Ile de la Cité. 2. There are two original glass-covered metro signs from the Belle Epoque era remaining in Paris. The iconic signs were designed by Hector Guimard (1867-1942). This is the only replica of those signs and can be seen at the entrance to the Châtelet station. 3. Three men walk through the Richelieu passageway, accessible from Rue du Rivoli. The arcade leads to one of the entrances to the Louvre. 4. A Belle Epoque-era lamp post evokes a Paris of the past. 5. The reflecting pool in front of the main entry to the Louvre.

Suitcase Tales

n the Richelieu passageway, I was oddly transported to Japan for a few seconds, reminded of a long-ago trip with my mom where we meandered into a nakamise (inner shops), one of the many passageways found in older districts of Japanese cities such as Tokyo. My mom would have marveled at the similarities of these arcades presented in two vastly different cultures. Whenever I traveled, I always brought back souvenirs for my mom, usually something edible. Sugar was her bliss, especially desserts and cookies. When she was well, she cooked and ate healthy meals but in the last few years, all she craved were these treats. I, too, have a weakness for sugar but try to avoid temptations. Yet here I was, standing in confectionary store La Cure Gourmande, selecting cookies in the same manner as if I were bringing them home for her, but knowing they were for me. A chance encounter with Chanel designer Karl Lagerfeld who was shopping at Colette, an elite fashion boutique on rue Saint-Honoré.

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On my last day in Paris, I walked along Rue Saint-Honore, a street of luxury shops. I walked past Colette, a renowned fashion boutique, but doubled back. Although I’ve always thought it to be overhyped, it’s nonetheless a must-stop for fashion watchers and I wanted to feel like I was still in the flock. The prices on crystal-studded baseball caps were preposterous, I thought, looking at the accessories on display. My companion wanted me see something even more preposterous around the corner. “You gotta see this guy,” he insisted. A white-haired, pony-tailed man in a faux-military jacket, fingerless gloves and thigh-high boots, looking at headphones. I took a look and came back in shock, having inadvertently shared space with the famously temperamental designer of France’s most iconic fashion house: Chanel.

My mother also loved fashion as much as sweets. A model for a short time in her youth, she was an excellent seamstress and sewed most of my clothes through high school, meticulously copied from pictures in Seventeen, Glamour and Vogue.

“It’s Karl Lagerfeld,” I whispered, adding context for my sports editor companion. “He’s like the Michael Jordan of fashion.”

She instilled in me a love of style and an appreciation for a garment that is well made. She beamed and bragged to friends when I told her I had landed the fashion editor job at my newspaper.

Then, and now, it stands as the highlight of a trip I almost didn’t make, a trip I made in mourning, unsure of its timing. It became a trip on which my mother unexpectedly joined me.

I stealthily took an iPhone picture, staggered by this perfectly Parisian moment.

wanderlust

BON BINI NA Curacao By Liz Bernardo Photography by Nash Bernardo

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CURACAO Bon Bini Na

here is something captivating about the idea of visiting a not-so-well-known island in the Caribbean: a sense of hardly knowing what to expect and wanting only to be surprised, of sitting in a chair under a radiantly warm sun with a Blue Curacao drink in hand and feeling transported to Paradise. This was my mantra when we (me and my husband, Nash), decided to visit the beautiful and exotic island of Curacao. Bonbini! Curacao is a self-governing constituent of the Netherlands Antilles and is also one of the ABC island countries, next to Aruba and Bonaire. The official language is Dutch, but locals also speak a native language called Papiamentu as well as English. We arrived at Curacao International Airport on a sunny afternoon. After exiting the plane, we took a taxi to the Curacao Marriot Beach Resort. The hotel had a plantation house vibe, very airy, with a lobby opening up to a stunning view of the pool and the endless stretch of white sand beach. We were welcomed with wonderful hospitality and warm smiles on everyoneâ&#x20AC;&#x2122;s faces. At that moment, I knew for certain it was going to be a great trip. On the first morning, we drove our mini car through the rough dirt roads of Shete Boka National Park, a paradise for hikers and nature lovers. At Boka Pistol, we found huge waves crashing against the reefs, shooting gunfire-like explosions of water several feet into the air. As we walked further, stepping carefully over tiny hermit crabs, we passed a lush forest of beautiful trees with branches twisted and tangled together. Our wandering feet eventually led us to the magnificent views of Boka Tabla. We descended several slippery steps towards the mouth of a cavern where huge waves thundered non-stop. The view from inside was spectacular and it was humbling to see Mother Natureâ&#x20AC;&#x2122;s power unravel before us. A must-see for nature lovers are the stunning Hato Caves. The caves were originally used as shelters by Amerindian Arawaks. Later, they served as hiding places for escaped slaves during the slave trade. Cave drawings dating back 1,500 years may still be found along its walls, as well as stalactites and stalagmites.

Curacao Sea Turtle at Klein

An abandoned light house at Klein

Beach front of the Curacao Marriott Beach Resort

wanderlust

Curacao Synagogue and its sand floor

Colorful structures at the harbor in Willemstad

The famous Boka Pistol

At the Shete Boka National Park

Different kinds of lizards, such as this Iguana can be found everywhere in Curacao

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CURACAO Bon Bini Na

hile in Curacao, we island hopped and boarded a Mermaid Cruise that took us to the tiny uninhabited island of Klein. The stretch of powdery white sand, coupled with crystal blue waters, was unlike anything we’ve ever seen. We snorkeled and swam with several lovely sea turtles. The only structures that can be seen on the island are a bright red (abandoned) lighthouse, a shipwreck, a few huts, and a small beach house where locals cooked our lunch. The meal was a very interesting experience and will be etched in our minds forever. The food was delicious, of course, but the catch was that we were surrounded by several hundred whiptail lizards, not the least bit afraid of humans and eagerly waiting to catch whatever food dropped on the ground. Another do-not-miss spot is the famous Landhuis Chobolobo, the factory that produces Genuine Curacao Liqueur. Curacao is made from the peels of Lahara fruit, a bitter orange native to the island. There are 5 different colors of Genuine Curacao Liqueur: clear, blue (the most famous) green, orange and red. They also produce special flavors such as coffee, chocolate, and rum raisin. At the factory, we tasted every flavor and everything was available for purchase. Exploring the capital city, Willemstad, we found many beautiful and brightly colored structures. Because of its famous harbor entry and distinctive architecture, the city

has been designated a UNESCO World Heritage Site. The Queen Emma floating footbridge is especially unique: it opens regularly every few minutes to enable the passage of boats around the area. The Curacao Synagogue is also worth a visit. It is noteworthy because the floor is neither concrete, marble nor hardwood, but rather, powdery beach sand. If you want to sample local dishes and enjoy the best nighttime views of Willemstad across the harbor, visit Gouverneur de Rouville, one of the most well-known restaurants in Curacao. A must try is their famous creamy yet spicy plantain soup, Karni Stoba, an island take on classic beef stew, or Keshi Yena, a large ball of cheese stuffed with spiced meat and prunes, either baked or steamed. For intrepid eaters, the local delicacy is Iguana soup, which is also considered an aphrodisiac.

Crystal turquoise waters at Klein Next time Theyou’re feeling Siren on the Road adventurous, consider a visit to an under the radar place like Curacao. Soak up the sun, dip your toes in pristine blue waters, and most importantly, immerse yourself in another culture. Go on an adventure and make new friends; you’ll suddenly notice the world is opening its doors to you. For more information on planning a trip to Curacao please visit curacao.com/en/

Art lovers should visit Serena’s Art Factory, where the famous Chi-Chi sculptures are made and sold. The day we visited, we were lucky enough to meet the owner, Serena, who graciously explained the process of making these unique and colorful pieces. For photographers, the entire downtown is picturesque so it’s ideal for morning and afternoon photo walks. Curacao is abundant with colorful structures: markets, shopping plazas, churches, houses, restaurants and plantations. Even cemeteries are brightly colored! Being photo enthusiasts, we captured many great images on this trip.

et voilà vin

PAGO

DE CARRAOVEJAS A UNIQUE WINE TASTING

A PHOTOGRAPHIC TOUR BY

VCROWN Issue 16

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et voilà vin

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PAGO DE CARRAOVEJAS

n the Teatro Bistrot, a charming cupule which brilliantly simulates a vintage Paris, the history of one the best wineries of Spain is waiting for you to discover and enjoy. The voice and the artistry of the hands of Jose Maria Ruiz & Pedro Ruiz transform into wine essences. Delight and happiness dance through this unique atmosphere announcing a historical tasting Pago de Carraovejas, encompassing the wine of the senses, the essences of gastronomy, friendship and shared knowledge – between father and son, between Carlos Bosch, Sergio Sierra, Agustin Piqueres and only a select few others. Here you dance, experiencing it as if you were in a Romanesque Wine Cathedral; with patience, silence and eyes travelling from one to another. With Augustine Piqueres, the social media manager who humanizes knowledge and the art of wine and friendship, I share a round table, a microcosm, a cyclone of authentic human spirit. With Carlos Bosh & Sergio Sierra we share our views on the exclusivity of art and lifestyle. With Pago de Carraovejas, with Jose Maria and Pedro, we learn that unique wines are cartography - maps made with hands, designed with reason and read with passion. With them the Earth is a gyroscope impelling us to Heaven. Walking perpendicular to the Douro River, running through the landscape from east to west, you will find fourteen wines, fourteen lives. Here the vines swing, playing with the plains, grabbing the steepness of the landscape leaving marks and stamps that time and man will be responsible for delivering with intelligence and passion. Fourteen wines, fourteen lives, that’s the magic of Pago de Carraovejas. Eleven plates, eleven emotions, that’s the palace palate of Sergio Sierra. The architecture is magical. The Theatre Bistrot de Carlos Bosh is friendship, wine, and glory.

et voilà vin

THE WINES

Pago de Carraovejas Crianza 1991 Pago de Carraovejas Crianza 1995 Pago de Carraovejas Crianza 2001 Pago de Carraovejas Crianza 2009 Pago de Carraovejas Reserva 1998 Pago de Carraovejas Reserva 2004 Pago de Carraovejas Reserva 2010 Pago de Carraovejas El Anejón 2009 Pago de Carraovejas El Anejón 2010 Pago de Carraovejas Cuesta de las Liebres 1998 Pago de Carraovejas Cuesta de las Liebres 2005 Pago de Carraovejas Cuesta de las Liebres 2009 Ossian 2009 Ossian 2010

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OUR TASTING MENU Ensaladilla. La Gilda. Latxa Sheep milk croquette. Mushrooms cooked with lamb sweetbreads. Tear peas with cod and black pudding. Roasted marrow with potato, egg yolk & summer truffle. Pago Carrovejas rice. 3 way Squab. Suckling pig. Valle del Tibi Cheese. Cream cake and berries.

Visit their website

pagodecarraovejas.com Camino de Carraovejas, s/n, 47300 Penafiel, Valladolid, Valladolid, Spain +34 983 87 80 20

wanderlust

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ROME

The Eternal City A PHOTOGRAPHIC TOUR BY

VCROWN

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ROME The Eternal City

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ROME The Eternal City

oma, the Eternal City, is the capital and largest city in Italy. It was the heart of the Roman Empire, famous for its Seven Hills, La Dolce Vita (the sweet life), Vatican City and Three Coins in a Fountain. Rome, as a millennia-long centre of power, culture and religion, has exerted a huge influence over the world in its roughly 2800 years of existence. The historic centre of the city is a UNESCO World Heritage Site. With elegant palaces, soaring churches, grand romantic ruins, opulent monuments, ornate statues and graceful fountains, Rome has an immensely rich historical heritage and a cosmopolitan atmosphere, making it one of the world's most visited and influential capitals. Today, Rome offers a thriving nightlife scene and has become a mecca for shoppers. Regarded as one of the fashion capitals of the world, some of Italy's oldest jewelry and clothing establishments were founded in the city. Situated on the river Tiber, between the Apennine Mountains and the Tyrrhenian Sea, the "Eternal City" was once the administrative centre of the mighty Roman Empire, ruling over a vast territory that stretched from Britain to Mesopotamia. Today, the city is the seat of the Italian government and home to numerous ministerial offices. Rome has 2.6 million inhabitants while its metropolitan area is home to around 4.2 million.

Architecturally and culturally, Rome is a city of contrasts: areas with pompously majestic palaces, avenues and basilicas are surrounded by claustrophobic alleyways, tiny churches and crumbling old houses. Within the space of a block you may wander off an elegant, tree-lined boulevard onto a cramped passage little changed from its medieval past. The abbreviation "S.P.Q.R" â&#x20AC;&#x201C; short for the Roman Republic motto Senatus Populusque Romanus ("The Senate and People of Rome") â&#x20AC;&#x201C; is ubiquitous throughout the city and is shared by Rome's city council; a humorous variation is "Sono pazzi questi romani" (These Romans are crazy). For two weeks in August, much of Rome used to shut down as inhabitants closed up shop and went on vacation; today, however, things have changed considerably. Many shops and restaurants, especially those located in the historical centre and catering to tourists, are open all summer long. Be advised, however, that businesses located in residential areas often do close; you might see Chiuso per Ferie (closed for holidays) signs on many establishments. The temperature in the city this time of year is not particularly pleasant: if you travel to Rome at the height of summer, wear cool, breathable clothing and pack a hat or umbrella for shade. Despite the searing heat, the city is undeniably beautiful and you will always find somewhere to eat as the Romans do.

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Gaspar Introduces

The Cognac Room

aspar Brasserie is thrilled to debut The Cognac Room, an intimate bar tucked away on the second level of Franck LeClerc’s beautiful downtown restaurant. Joining the team as Lead Bartender, John Codd, formerly with The Slanted Door Group and 15 Romolo, will oversee the entirely new menus and programming. The Cognac Room’s bar-centric concept will feature new food and cocktail menus, the largest selection of brandies and brandy cocktails in San Francisco, along with happy hour and late-night options that are primed for a sociable experience. Gaspar recently celebrated its one-year anniversary, and the introduction of The Cognac Room marks a continuing growth and evolution of the restaurant and its offerings. Later this summer, Gaspar will also announce details on a series of educational classes and private tastings at the bar. “The bar has always been the perfect complement to the restaurant and we are excited to take the concept to the next level with the re-launch of The Cognac Room,” commented Gaspar Brasserie General Manager, Jonathan Allen. “We wanted to develop a menu that focuses on one spirit to showcase its versatility, creating an educational component, as well. The Cognac Room is a place where people can come for happy hour, drinks before and after dinner, or as a late-night destination. With John Codd on board to lead the bar program, the new cocktail menu is in capable hands for endless creative drink options.”

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The Personality The Cognac Room’s new bar program will be led by John Codd, a widely regarded innovator and pioneer in the cocktail community who comes to Gaspar with a strong background from his time spent at The Slanted Door Group and 15 Romolo. Throughout his career, Codd ran various bar programs ranging from classic early 20th century cocktails to modern reinterpretations of Victorian and Georgian era British mixed drinks. He took his experience to a new level while working with bartender Erik Adkins at the iconic San Francisco restaurant, The Slanted Door, where he won numerous competitions and become known for creating things like the three prong stirrer, blended Negroni and citrus wheel ribbons. He is now considered a San Franciscan authority on modern mixology practices. In 2014, he was recognized in Zagat’s 30 Under 30, and his cocktails have been featured in influential national and local publications. At Gaspar, he is excited to mold the talented bar team into eloquent brandy ambassadors and educators who can share their love of the alcohol with interested imbibers and those simply seeking a well-balanced cocktail. “The timing couldn’t have been more perfect to join the team at Gaspar with the launch of the Cognac Room and continued evolution of the strong bar program already in place,” commented Codd. “I’ve learned so much from my experience working at some of San Francisco’s top bars and at Gaspar, I’m looking forward to contributing new ideas for innovative, creative cocktails.”

The New Menu: Brandy Takes Center Stage While the space takes its name from one of Brandy’s most well-known varieties, the bar menu will feature other varieties such as Armagnac, Calvados, Eau de Vie, Pisco, American Brandy, and Grappa. The Mad Men-esque vibe evokes a sensual sensibility, which pairs especially well with after-dinner drinks. The new menu will include a variety of signature brandy-based cocktails and updated classics including:

Cognac Room Signature Cocktails ($12)  Grenadier – Brandy, lime, ginger, mint  Judgette – Cognac, gin, lime, pear, Absinthe  Calvados Negroni – Calvados, Carpano Antica, Campari  Sweetwater’s Sin – Pisco, white port, maraschino, Gran Classico, lemon bitters  Pimm’s No3 Cup – Pimm’s No.1, brandy, lemon, ginger, cucumber, mint, seltzer  Hotel Galleria – Pisco, lime, St. Germain, Sparkling Wine  Napoleon’s Own – Cognac, rum, pineapple, lime, maraschino, Angostura bitters  House Old Fashion – Armagnac, Angostura, chocolate, Peychaud’s bitters

xecutive Chef Chris Jones has also created a new menu that will include a selection of bar bites such as the Truffled Egg Custard along with heartier dishes including the Gaspar Burger, among others. The Cognac Room is open Sunday through Tuesday from 4:00 p.m. – 10:00 p.m. and Wednesday through Saturday from 4:00 p.m. – 11:00 p.m. with a weekday happy hour from 4:00 p.m. – 6:00 p.m. Gaspar Brasserie is the fourth restaurant in Franck LeClerc’s already impressive collection including Café Claude, Gitane and Claudine. Reminiscent of a luxe Parisian brasserie with modern mid-20th century flair, the Gaspar space is one of allure and intrigue, transporting guests to a time long past with the flavor and style of a classic French locale with a creatively avant-garde twist centered on extraordinary food, drink, and hospitality.

For more information, please visit gasparbrasserie.com.

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Editor’s Pick

ACADEMY OF ART SCHOOL OF FASHION HONORS CFDA & RYAN ROCHE By Caity Shreve of moicontrelavie.com Photography by Mehrban Jam

ne of the interesting, and telling, fashion industry transformations that I was able to witness over the years of blogging is how it evolved from a focus of just the catwalk to a full on extravaganza. Nowadays the front row attendees is nearly as eye-catching as the clothing being paraded down the runway. Attendees also add to the frenzy as front row seats are now highly coveted because of the opportunity to mingle and be seen with A-listers and celebrities. This was definitely the case with the Academy of Art University’s recent 2015 Graduation Fashion Show at the Concordia Argonaut on Van Ness. I found myself happily gazing around the room and getting lost in the fashionable chaos surrounding me. Lots of black, lots of boyfriend blazers, lots of wide-brimmed hats and a stunning array of leather jackets that included classic black motorcycle styles, white tuxedo, and Spring-ready shades of pink, blue, and yellow.

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Once the show began, however, the rows and rows of eager spectators faded into the dim background as models with slicked back, gold-encrusted hair started to make their way down the runway. The evening’s showcases included menswear as well as womenswear, and design inspirations were pulled from everywhere you could imagine – Fine art, athletic teams, historical figures, cinema, and traditional dress from countries around the world, just to name a few. Despite the nearly overwhelming diversity of the designs, one concept reigned supreme and seemed to speak to both the clothing and accessories designers, and that’s volume. There were complex origami-like folds that almost consumed the models, stiff accordion pleats producing striking, over-exaggerated silhouettes, three-dimensional applique in the form of bubbles, knots, and intricate rope work, rigid holographic fabric panels, layers and layers of nearly-sheer neon mesh, dramatic, oversized outerwear wrought in boldly hued fur, cozy marbled and printed knits, and shaggy, colorful fringe, not to mention eye-catching embellishments like lame, crochet, jeweled collars, and crystal and bead work.

Keith Gunning

Gaia Giladi

Gyuwon Jeong & Jimin Kim

Damien Chandra

Yunseon Kim & Carmen Liu

Shuman Yao

Eleonore Santos & Anna Metzel

Ye Kuang & Candy Hsinyu Chu

Linka Rowland

JC Munoz

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ccessory additions included utilitarian tool belts, retro visors, flat metallic platform sandals ostensibly paired with knee-high orthopedic socks, multi-colored ultra-modern backpacks, shiny pointed-toe Oxfords, opaque tights in every shade imaginable, and my personal favorite, mid-calf lace-up combat boots in sky blue patent leather, sweet pale pink, and old school black platform varieties. A few of the stand-out collections were Jc Munoz’s fighter jet inspired bold black and white graphic pieces with hand-made 3-D fabric overlays, the fun, colorful dresses & pants from Gaia Giladi who drew inspiration from her native Southern California’s graffiti filled skate parks, and Ruone Yan’s layered off-white canvas menswear pieces that were influenced by the delicate and deadly intricacies of the Venus flytrap and which included jackets, tunics, kilt-like skirts, and headwear. It isn’t hard to picture a number of these pieces transitioning seamlessly to the street and even more of them gracing the glamorous runways of New York City, London, Milan, or Paris. For more information, please visit www.academyart.edu

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Collaborative Project for Hervé Léger for BCBG Max Azria Group

Amanda Manashi

Patricia Wijaya

RuoneYan

Cherng Hann Lee

Karina Garcia & Mariana Pazos

Jeremy Vu, Lupita Rumirez & Justin Lei Wang

Dominic Tan

Gisel Ko

Xun Li

Livia Bianda

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The Art Institute of California San Francisco

TALKSTYLE 2015

Photography by Mehrban Jam

n this age of hyper-connectivity, Michael Rosen, founder of London Fashion Week and TalkStyle event producer, sets the stage for a post-technology dystopian world where our fashion sense is heightened by color, texture and sound. This is Rosen’s third annual student fashion show for The Art Institute of California San Francisco, a campus of Argosy University where the stages were last June 13, 2015. Two consecutive shows were presented in the industrial setting of SOMArts Gallery (934 Brannan Street, San Francisco). The first is a Preview Show at 4:30pm followed by a VIP-only Show; show at 7pm and reception at 8pm. “Before the world ends it begins again with Fashion talking Style, continuing to allow our emerging designers to stay Individual and yet think International” explains Rosen. Featuring 13 student designers, the fashion show was an interactive experience as models and artists emerge from three stages and descend to mingle amongst the audience. “TalkStyle is about more than what we wear; it is a part of our collective conversation” explains The Ai California San Francisco Fashion Director, Geetika Gupta. Included in the show is the work of student designer Jesus Romero, Bachelor of Fine Arts, Fashion Design and recent graduate Daniela Ramirez, both of whose collections appeared in Mercedes-Benz Fashion Week New York in February 2015. “Fashion is all about constant change; designers have more choices in how they present their art,” says Ramirez, “change in the industry is not a bad thing.” For more information, please visit artinstitutes.edu/san-francisco

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CCA GALA ALUMNI

FASHION SHOW

BLACK IS THE NEW BLACK

Sarita Mohapatra, Bibhu Mohapatra & Amy Williams

Images by John Baca-Dubets & Claudine Gossett for Drew Altizer Photography

he 2015 CCA gala was a memorable evening of fun and fashion at the San Francisco campus. The central Nave again was transformed by designer Stanley Gatti. Attendees enjoyed a sumptuous dinner by taste catering followed by an exciting runway show featuring emerging alumni leaders in fashion. Six CCA fashion design alumni showcased a variety of work from couture to men's wear to children's wear. Since graduating, some of have started their own labels, and others work for a major fashion houses such as Bibhu Mohapatra and Badgely Mischka. Student designer Erick Lopez, 7x7 Magazine's 2014 Emerging Designer of the Year award winner also participated. For more information, please visit cca.edu/academics/fashion-design Issue 16

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Gala Co-chairs Leigh Matthes, Kay Kimpton Walker & Cathy Podell

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PATUNA COUTURE FW15

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aris, with its art and romance, inspired fashion designer Patuna's 2015-2016 Autumn/ Winter Collection. The absence of zippers and buttons highlights the natural character and architecture of the human form. Born in Georgia, Patuna was raised in an artistic

family and studied Fine Arts. The designer sees fashion as a devotion to art and selecting the right fabric is essential. "I have to feel the alchemy and symbiosis of the fabric with my skin when I choose my pieces. If I feel it's talking to me, I will be able to create my magic; if not, I move on to the next one," she explains. Her latest collection consists of silk, lace, chiffon, and velvet showing volume and movement. For more information and designs, please visit patuna fashion.com

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SANTANA ROW’S ANNUAL POOLSIDE SOIREE A Benefit for Pets in Need Santana Row/Federal Realty Director of Marketing Collette Navarete (center) is joined by Red Haute and Co.’s vibrant team Beverly Zeiss, Erin Eckert, Alyssa Rodriguez and Harumi Rodriguez

Photography by Mehrban Jam

he annual summer fashion show took place at Misora Resort-Style Residences a new luxury living space in Santana Row. Guests were treated to stylish surprises and the fun event was graced by Kira Klapper of NBC Bay Area who was the special guest emcee for the the two shows, benefitting Pets In Need, an animal shelter dedicated to placing dogs and cats into loving home. Santana Row is donating 15 percent of ticket sales proceeds to the non-profit organization. This marquee summer event produced by the fabulous team of Red Haute and Co. in partnership with HMM (Halvorson Model Management) and Atelier Aveda Salon and Studio returns for the seventh year to a gorgeous new poolside which was the catwalk location for the first time. The afternoon shows featured scenes of the season’s best looks from Santana Row retailers such as Scotch & Soda, Letarte Swimwear, Annieglass, Ted Baker, Boutique Harajuku, Bonobos, H&M, Calypso St. Barth and Franco Uomo. For more information, please visit www.santanarow.com

Traci and Jill Halvorson HMM (Halvorson Model Management) Issue 16

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aymond Vineyards’ celebrated a legendary weekend at this year’s 2015Auction Napa Valley: its live lot, created in partnership with nine-time Grammy-award , Golden Globe, and Oscar-winning musician, John Legend, earned $850,000 for Napa Valley charities, making it the highest individual lot at the auction on Saturday, June 6th, 2015. In what many have described as the highlight for this year’s event, Mr. Legend stunned the crowd with a surprise appearance and live performance of his hit song, “All of Me”, immediately prior to Raymond’s Live Auction Lot. The Raymond Vineyards Auction Lot includes a private performance by Mr. Legend for thirty, at the home of Raymond Proprietor, Jean-Charles Boisset, as well as dinner by Raymond Chef, Michel Cornu, and six three-liter limited-edition etched bottles of LVE: Legend Vineyard Exclusive wines, a new collection of wines created by John Legend in collaboration with Raymond Winemaker Stephanie Putnam and Boisset, to be released in Fall, 2015. The winery is accepting mailing list sign-ups for those that wish to be the first to have access to purchase the LVE limitededition wines at raymondvineyards.com. Speaking of the auction, Mr. Legend said, “What an amazing experience it was to sing at Auction Napa Valley. I’m also so honored and excited to be a part of the Napa Valley community. It was a pleasure to contribute my time and energy towards something so powerful that will help to create a more positive future for the local community.”

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John Legend, Chrissy Teigen & Jean-Charles Boisset

Jean-Charles Boisset added, “Auction Napa Valley 2015 was a remarkable moment for Napa! We are ecstatic that we were able to contribute to the Napa community and the charities that benefit from the generous funding of the donors at Auction Napa Valley. It is thanks to the incredible stewardship of Honorary Auction Napa Valley Chair, David Pearson, and the remarkable leadership of the NVV team that this year’s auction was so successful. I’m extraordinarily grateful to my dear friend, John Legend, for being here and sharing his passion, his time and generosity with the Napa Valley.” Since joining the Boisset Collection in 2009, Raymond Vineyards has consistently been among the top fundraisers at the annual Napa Valley

Auction, with live lots earning more than $2.4 million for the Napa Valley community in the six years of participation. Raymond also hosted the 2013 record-breaking Barrel Auction, and has been a consistent presence supporting charities in the Napa Valley, hosting fundraisers, events and contributing to auctions for organizations including the Land Trust of Napa Valley, Festival del Solé, the Napa Film Festival, and the Napa Valley Hospices and Adult Day Services, among many others. Raymond’s contributions to the Napa community mirror the Boisset family’s global commitment to philanthropic efforts in the regions where its wineries are present.

red carpet events

Photos courtesy of Jean-Charles Boisset of Raymond Vineyards

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Images by Tara Luz Stevens for Drew Altizer Photography

LLE’s second annual Women in Tech Power List was celebrated last June 16 at an intimate dinner hosted by ELLE Editor-in -Chief Robbie Myers, and presented by St. John, at Prospect restaurant in San Francisco. The 2015 honorees include 10 of the most influential and inspiring women in technology today—ranging from founders to funders to execs to engineers. The 2015 honorees—Tracy Chou, Software Engineer, Pinterest; Grace Garey, Cofounder, Watsi; Mary Grove, Director, Google for Entrepreneurs; Sara Haider, Software Engineer, Periscope; Julia Hartz, Cofounder, Eventbrite; Dr. Elizabeth Iorns, Cofounder and CEO, Science Exchange; Aileen Lee, Founder, Cowboy Ventures; Jane Park, CEO and Founder, Julep; Selina Tobaccowala, President and CTO, SurveyMonkey; Michelle Zatlyn, Cofounder, CloudFlare—were toasted by Myers, along with Ruzwana Bashir, Karen Behnke, Michelle Draper, Sally Kay, Libby Leffler, Jessica Livingston, Mariam Naficy, ELLE Publisher Kevin O’Malley, Jennifer Pahlka, Deepa Pakianathan, Alison Gelb Pincus, Nola Weinstein, Grace Woo, Victoria Yeager, and more.

Women in Tech Power List with Elle Editor in Chief Robbie Myers

Melody McCloskey, Nina Stanford, Ruzwana Bashir & Julia Hartz

Tracy Chou, Aileen Lee & Tina Sharkey

ELLE Editor-in-Chief Robbie Myers, Tracy Chou, Grace Garey, Mary Grove, Sara Haider, Julia Hartz, Dr. Elizabeth Iorns, Aileen Lee, Alicia Lund, Jane Park, Selina Tobaccowala, and Michelle Zatlyn were dressed by St. John. To learn more about the honorees you can preview the feature on ELLE.com

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Michelle Lam, Jane Park, Nola Weinstein & Aileen Lee

Jane Park, Tracy Chou, Melissa Zatlyn, Julia Hartz, Selina Tobaccowala, Mary Grove, Aileen Lee & Elizabeth Iorne

Kevin O'Malley

Lisa Tarter & Allison Speer

Sally Kay & Jennifer Mullin

Jackie Xu, Claire Lee & Michelle Drafer

Aileen Lee & Libby Leffler

Mariam Naficy & Alison Pincus

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Images by Devlin Shand for Drew Altizer Photography

Meriwether McGettigan, Susan Dunleavy, Peter Copping & Carole McNeil

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Francoise Skurman, Afsaneh Akhtari, Sandra Farris & Carolyn Chandler

arole McNeil & Gina Peterson co-hosted an early breakfast gathering at the Rotunda Restaurant at Neiman Marcus Union Square, for Peter Coppings PreFall collection in stores now was shown on models & the Fall Collection is available for pre-orders now.

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James Krohn, Carolyn Chandler & Boaz Mazor

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Gina Perterson, Lori Renfeldt & Lita Cooper

Pamala Deikel & Nicole Needham

Diane Chapman, Peter Copping & Carole McNeil

Karen Caldwell & Sheri Ivory

Peter Copping, Karen Caldwell & Alan Morrell

Katrina Sperry, Peter Copping & Sydney Reed

Alyson Harrington & Peter Copping

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Images by Devlin Shand for Drew Altizer Photography

n May 21st, Saks Fifth Avenue, Komal Shah and Barbara Brown hosted an afternoon luncheon to celebrate Peter Copping, the new Creative Director for Oscar de la Renta. This was Peter’s first visit to San Francisco since taking his new role. The fashionable attendees enjoyed a short speech made the acclaimed designer and private viewing of the latest collection. This personal appearance was a precursor to the much anticipated, Saks Fifth Avenue hosted, Oscar de la Renta fashion show on August 1 in Lake Tahoe, California.

Robert Arnold-Kraft, Barbara Brown & Riccardo Benavides

Peter Copping & Katie Traina Issue 16

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red carpet events

Yurie Pascarella & Barbara Brookins-Schneider

Komal Shah

Lora Dubain, Stacey Dobos, & Jenna Hunt

Huifen Chan & Barbara Brown

Sonya Molodetskaya & Riccardo Benavides

Ricky Serbin & Gail Glasser

Rambert Rigaud, Christine Suppes & Tyler Blake

Sako Fisher & Peter Copping

Linda McGeever & Gina Peterson

Robert Arnold-Kraft & Karen Kubin

Peter Copping & Marybeth Shimmon

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By Genevieve Dee Photography by Chris Miramon

ith summer in full swing, what better way to celebrate than with an outpouring of love? This love was showered upon the Episcopal Community Service (ECS) whose mission is to help homeless and low income people with housing, jobs and shelter to prevent and end homelessness. The CHEFS program is but one of many services offered. Conquering Homeless through Employment in Food Services Program or CHEFS is a 7 month culinary program that trains graduates to work in restaurant and institutional settings. Trainees are given a chance to work at participating restaurants and have chefs as instructors. This gives them the means to support themselves and keep them away from the streets. On June 5, to complement the 18 year old CHEFS program, 200 of mostly food, wine and restaurant establishments have gathered to show their support. They joined ECS and San Francisco residents at the Bentley Reserve for a night of food, drink, fun laughs and dance. Dressed elegantly, everyone enjoyed signature martinis specially concocted for the event by Lazy Bear, Loló, Michel Bistro, Smokestack/Magnolia Brewing Company and Trick Dog. People lined up to sample the various summer flavors in their favorite cocktail. Wine from Kivel Stadt Cellars, Napa Cellars, Folie à Deux, and Beaulieu Vineyards were also offered. Hors d’oeuvres provided by many of San Francisco’s top restaurants were served to ease hunger pangs and to titillate the palate. Food and drink were spread out into different areas allowing guests to walk around the silent auction items while exploring beautiful space. The season’s harvest provided inspiration for many. The Presidio’s Social Club served an ambrosial Chilled Corn Chowder with Coconut and Thai Basil. Half Moon Bay Brewery Chef Frederico Godinez presented a Yucatan Ceviche in a martini glass while E & O Kitchen and Bar dished out a Coconut Green Curry Ceviche of local halibut, mango, and chilies. English Pea Crisps with House Cultured Yogurt and Mint from Causwells Chef Adam Rosenblum were refreshing. Chef Pajo Bruich of Bourbon Steak by Michael Mina served Hamachi Sashimi, Yuzu Gel, Shiso and Radish while Nopa served a House Smoked Ham with Apricot Mostarda on Crostini. The Smoked Mussels with Wild Herbs and Squid Ink Cracker by Commonwealth Issue 16

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red carpet events

Summertini 2015 Host Leslie Sbrocco with GEV Events Editor Genevieve Dee

Chef Jason Fox’s was a crowd favorite as was the Roast Beef and Horseradish Goat Cheese Sliders by Lark Creek Steak Chef Robert Leva. Other participating restaurants included foreign cinema, A16, TBD, Pathos, 4505 Meats and Parallel 37 to name a few. Assorted cookies from Lani Boucher’s Kitchen on the Hill and Lotta Bakery Chef Earl Darney's Gingerbread Apple Strudel and Chocolate Orange Crackle Cookies satisfied many people’s sweet tooth. Hey Cookie’s Christa Hill walked around offering treats from a basket eliminating all thoughts of restraint. Widely acclaimed, charming and lively host of PBS “Check, Please! Bay Area” Leslie Sbrocoo was the Emcee for the night. Auctioneer Greg Quiroga led the Live Auction and Fund-A-Future. The Rt. Rev. Marc Handley Andrus, Chair of the Board of Directors and President David D. Cooke came on stage to express gratitude and appreciation for the immense show of love. A lucky patron won a bike raffled off from PUBLIC Bikes followed by music and dancing to end the night. For more information, please visit: ecs-sf.org/aboutus/history.html bentlyreserve.com

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railblazing its way through Napa Valley’s food scene, Heritage Eats offers fast fine dining. Heritage Eats has created their own unique version of fast casual dining focused on higher quality and more flavorful ingredients offered in a casual setting. This is perfect for when you crave a great meal but don’t have the luxury of time or feel like dressing up. Conceived by Ben Koenig IV while on a 7-month sabbatical backpacking through South East Asia and the Middle East, the idea was conjured up in India, tweaked in Thailand and polished off in Vietnam. While working at Brad Farmerie’s The Thomas, Ben had the pleasure of working with Chef Jason Kupper, so teaming up with him upon his return to the US was natural. Serving as Chef de Cuisine at The Thomas and with the added experience working for Chefs Thomas Keller and Charlie Palmer restaurants, Chef Jason brings a fine dining pedigree to the kitchen. To complement this, Ben brings business savvy and hospitality acumen to service. Heritage Eats offers street food flavors from various continents all in one place. Though individually familiar, especially to the well-travelled, it’s the convergence of a variety of other street food flavors that makes each meal unique, unexpected and exciting. To start, the selection of a base reveals the diversity of the menu. Diners choose from house-made steamed bao buns, tortilla, fresh baked pita bread or rice. Next, you are presented with a range of heritage breed meats cooked to perfection. Jamaican jerk chicken, lemongrass pork, chicken tikka masala, steak, braised pork and chickpea felafel make this choice difficult. Issue 16

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By Genevieve Dee Photography by Chris Miramon

Heritage Eats founders Ben Koenig IV and Chef Jason Kupper

Then, locally sourced produce form an array of fresh vegetable dishes like quinoa tabbouleh, pico de gallo, asian pickle, cabbage slaw, fire-grilled veggies, corn, edamame, and garden greens, to name a few. Add 9 mouthwatering sauces to top it off and you have a world of tastes exploding in your mouth. To round out the whole experience, a medley of sides, homemade drinks and an assortment of beer and wine complement the variety of custom eats and tried-and-true combinations available.

have become committed partners of No Kid Hungry. Wanting to be part of a solution, a monetary donation to feed 250,000 kids in America will be made in their first year of operation. As the business grows, so will the donations. Located in upscale Bel Aire Plaza in Napa, Heritage Eats will bring delectable world flavors to you in a jiffy. For more Information, please visit:

www.heritageeats.com Leveraging this unique restaurant www.nokidhungry.org concept as a platform to raise awareness of the devastating and widespread problem of childhood hunger in America and merging this with a genuine concern for the community, Chef Jason and Ben

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THE GRASS IS GREENER WITH CELEBRITY CRUISES

laying off the fact that it has half-acre lawns of real, growing grass on the top decks of its cruise ships, Celebrity Cruises yesterday surprised one unsuspecting couple from the San Francisco Bay Area with a luxury trip of a lifetime when 100 butlers surprised festival-goers at Sunset Celebration Weekend. Each butler presented a gourmet luxe picnic basket to guests – one of which was surprised with tickets for a luxury cruise for two. Modern luxury cruise company Celebrity Cruises launched the stunt to kick off the summer season. This was also visitors’ last chance to experience Sunset Celebration Weekend at Sunset Headquarters in Menlo Park before it moves locations at the end of the year. Anyone who missed the action in Sunset Gardens can enter for a chance to win a 7-night Celebrity cruise for two to the Caribbean by visiting celebrity.com/ sweeps.

Surprised and delighted festival-goers enjoy a complimentary picnic and won a luxury cruise for two delivered by Celebrity Cruises at the San Francisco Bay Area’s Sunset Celebration Weekend on June 6, 2015

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GEV EVENTS

red carpet events

Ryan Phillippe, Paulina Slagter, Breckin Meyer, Floriana Lima, Katie & Todd Traina

Photography by Drew Altizer / SFWIRE

atie and Todd Trania hosted a cocktail party at their Pacific Heights residence on April 24 to celebrate the San Francisco Film Festival Awards. Attendees included Sarah Rutson, Lupe Puerta, Katie Traina, Todd Traina, Heidi Castelein, Noah Cowan, Ryan Phillippe and girlfriend Paulina Slagter, Breckin Meyer and Floriana Lima, Trevor Traina, Victoria and Phillip Raiser, Allison Speer, Sobia Shaikh, Nadir Skaih, Nina Zinterhofer Stanford, Roberta Economidis and Sarah Somberg.

Sarah Ruston

Breckin Meyer & Floriana Lima

Lupe Puerta

Katie & Todd Traina

Jenna Hunt & Nina Stanford

Victoire Reynal & Trevor Traina

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By Kathryn Holland Besser Photography by Rick Camargo

Taste of TEL HI is one of San Francisco's biggest and most memorable fundraisers. Year after year, the world-class culinary evening is a crucial part of TEL HI’s ability to serve over 100,000 people annually. Founded in 1890, TEL HI (Telegraph Hill Neighborhood Center) supports children, families, seniors and the community through direct service and advocacy. This year’s memorable affair, in honor of TEL HI’s 125th anniversary, celebrated culture, community and cuisine. Featuring a silent auction, food stations from notable Bay Area chefs and world-class wines from Napa and Sonoma, guests mingled, savored and bid on fabulous goods and services before sitting down to a live auction and elegant dessert course. Held at the iconic San Francisco City Hall, the sold-out event included some of the City’s most influential and community-minded citizens as well as civic and business leaders (Mayor Ed Lee among others) and hundreds of food and wine lovers. Participating restaurants Dobbs Ferry, Fog Harbor Fish House, Original Joe’s, Ozumo, Park Tavern, Piperade, Scoma’s, Trattoria Da Vittorio, Twenty Five Lusk and Venticello Ristorante delighted guests with exquisite small plates. Outstanding offerings from Flywheel Wines, Mumm Napa, Raymond Vineyards, The Winery SF, Wente Vineyards and ZD Wines complimented the dazzling array of food tastings. The seated dessert course of warm Chocolate Pot de Crème with Vietnamese Coffee and Hazelnut Chantilly by Chef Robert Lam of Butterfly accompanied the much-anticipated live auction. Emcee Liam Mayclem, aka “The Foodie Chap”, galvanized the crowd to bid generously on one-of-a-kind experiences including much loved private chef dinners, diving with sharks, an exclusive tour of Pixar Studios and an “Escape to Europe” cruise for two courtesy of Celebrity Cruises. A Taste of TEL HI is designed to delight, inspire, and satisfy—a dash of what TEL HI does every day to enhance the quality of life for the families they serve. For more information on TEL HI Neighborhood Center and how you can support their programs, check out their website telhi.org. Kathryn Besser and Kaye Cloutman of GEV Magazine Issue 16

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The 25 Lusk restaurant tandem of Chef Matthew Dolan and Chad Bourdon goofs around with Mayor Ed Leeâ&#x20AC;&#x2122;s statue from Madame Tusauds

KCBS Foodie Chap Liam Mayclem was the dashing Master of Ceremonies that evening

The sensational Spritz Marketing Team

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By Jay Huffman Photography by Kanoa Utler

he Clift’s Redwood Room was the most happening spot in San Francisco for years and still holds its reputation as a unique, classy and intimate setting today. Its rich history is its elegance. This is apparent as soon as you walk in the room that was made out of one petrified redwood found in a river over 100 years ago. Since making its debut in 1915 to accommodate visitors to the World’s Fair, Clift’s integrity in providing a unique and truly special experience has been upheld. It has always been a great meeting place where rebels, innovators and creators go to relax and define tomorrow. I attended the Clift Centennial Cocktail List Preview that showcased some of San Francisco’s best drink making talent. There were many bartenders from different establishments in the city who brought one of their very own drink recipes to share. I especially enjoyed Borden Omelez’s, cocktail, Six sways from Sunday. Omelez stumbled upon the name hung over one morning, like his turquoise bracelet he found at a thrift shop. The accessory paired with his clean ponytail, urban tattoos and herbaceous attire gave me the notion that we would be drinking tequila very soon and it put a smile on my face. The cocktail consists of Reposado, pineapple, honey syrup, egg white, Green Chartreuse, rosemary sprig and a pinch of salt. Omelez said he wanted it to be like a “big satisfying garden walking through your face.” The rosemary infused honey gave it this smooth deliciousness and lots of umami. I overheard someone say that drinking it was “worse than mimosas.” I treated mine like a shooter, rather than something to sip on, but I do not recommend it. Sitting in the redwood room, cocktail in hand, with tasty fried appetizers being passed around, I could not help but imagine all the parties and meetings that took place over 100 years. The high ceilings, beautiful red wood panels and all the intricacies give off this intimidating, but comfortable vibe. I could envision that time in the 80’s when Stevie Wonder delivered an impromptu performance on Valentine’s Day. It was not planned or even scheduled. He just happened to be enjoying time with his friends in the redwood room during his stay at the Clift.

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I snapped out of it as Nora Furst took over the show sort of like Stevie did. What struck everyone’s attention was her beauty, but what captivated us was her drink and humbleness. Her cocktail, Nola Darling was simple and clean. It’s parts were Fidencio Mezcal, Yellow Chartreuse, Gran Classico and orange bitters. She picked it for the centennial because she wanted to give life back to an old favorite that she loves and it goes well with a variety of cuisine. The name, Nola Darling comes from a fictional character, from a story I cannot remember, who was in to three different guys because of their unique qualities. She had to have them all. The cocktail is comprised of three intense flavors. During the Clift centennial celebration and throughout the year they will keep the momentum going by hosting music and tech events that pioneer change in fashion, art and technology. For more information visit CliftHotel.com.

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Images by Jana Asenbrennerova & Drew Altizer for Drew Altizer Photography

Carlos Souza

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Katie Traina, Carlos Souza, Victorie Reynal & Susan Dunlevy

n April 28, Carol Bonnie, Dr. Carolyn Chang, Jacqueline Sacks and Allison Speer threw an intimate lunch at Hakkasan San Francisco to honor Carlos Souza, brand ambassador for Valentino. Proceeds from the event benefits The California Pacific Medical Center Foundation.

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Carolyn Chang & Denise Hale

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Carolyn Chang, Carlos Souza & Sonya Molodetskaya

Sloan Barnett & Stephanie Marver

Sobiah Shaikh, Stephanie Marver & Mary Beth Shimmon

Barbara Brown, Kirsten Skipper & Victoir Reynao

Maria Manetti Farrow & Denise Hale

Carolyn Chang & Carol Bonnie

Victorie Reynal & Hilary Thomas

Carol Bonnie & Kathryn Lasater

Meredith Darrow & Susan Dunlevy

Angelique Griepp & Allison Speer

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2015 VERA WANG SPRING COLLECTION

Photography by Tara Luz Stevens for Drew Altizer Photography

Michelle Healow, Alicia Falango, Amanda Vidmar, Justine Harrington & Caitlin Vandrano

Laura Cropper

Jasmine Huong, Yi Li & Siya Gao

Laura Cropper, TJ Evans & Katherine O'Neill Issue 16

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Ashley Delamarter & Hilary Stammich

Natalie Chung, Jasmine Lee & Christina Chen

Marielle Fabie & Gretchen Smail

Gabrielle Qiu, Verna Li & Judy Chen

TJ Evans

Amy Mako, Alicia Kai, Franklyn Spence & Ashley Delamarte

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MAISON MARGIELA SAN FRANCISCO BOUTIQUE

Images by Claudine Gossett for Drew Altizer Photography

Sarah Thornton, Jessica Siverman, Yves Behar

Willie Brown & Norman Stone Issue 16

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Lana Kaminsky & Olya Dzilikhova

Sarah & Brad Somberg

Sabrina Buell & Yves Behar

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GEV EVENTS

By John Cloutman Photography by #GoProFoodie

don’t think I’ve ever tried on a Fedora before, so Saturday evening, May 16th was a groundbreaking moment for me. The occasion was a Gala event celebrating the 35th Anniversary of the Chicago Chardonnay Shootout held at Grgich Hills Estate in Napa. Mike Grgich, a cheerful and sprightly fellow now in his early 90’s is the reigning King of Chardonnay, and the Great Chicago Chardonnay Shootout in 1980, from which he emerged victorious, was one event in a series which cemented his legacy as such. As a Jazz and Blues lover, the Pork Pie hat would be more my style, but this event was a Chicago theme, a la the Roaring 20’s, and the Estate was appropriately humming with Flappers, Sheiks and Gatsbys. Luckily for me, there were extra Fedoras on hand for those of us lacking the proper accoutrements. Dignitaries, gastronomes, oenophiles, friends and family were all gathered together under the stars on this beautiful May evening to pay homage to their beloved and benevolent benefactor, Mike Grgich. A wonderful swing jazz band Ever Music held down the beat while the best Chardonnay on Earth poured forth, accompanied by a dazzling array of truly delicious hors d’oeuvres and all this made for perfect mingling time while dinner was prepared. As the sun set, Mr. Grgich made his entrance, and gave a speech which was also a demonstration of how sharp-witted a young man in his 90’s can be. We should all be so lucky to be so cheerful and lucid at such an age. Mike accepted a congressional proclamation presented by Congressman Mike Thompson, whose mother coincidentally was one of the first employees at the winery; State Assembly Member Bill Dodd, who represents the Napa Valley in Sacramento; Napa County Supervisor Diane Dillon, who represents Napa district on the Board of Supervisors and Mayor Chris Canning of Calistoga, where the Grgich family has a vineyard and where Mike built his home. Susan Ungaro, President of the James Beard Foundation thanked Mike for creating the Miljenko “Mike” Grgich American Dream Scholarship through the foundation to provide deserving young wine professionals an opportunity to succeed and to honor the adoptive country which has given him so much. The celebration was a glorious and fitting way to honor Mike Grgich – with great wine, food, music and friends, all under the crystalline starlight of a crisp Spring evening in Napa.

John and Kaye Cloutman

Violet and Mike Grgich is joined by Susan Ungaro, President of the James Beard Foundation

Cheryl Jennings of ABC7 KGO news with Michael & Maureen Palmer of Meritage Resort

For more information visit Grgich.com.

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GEV EVENTS

By Genevieve Dee Photography by Chris Miramon

n a colorful parade of stilettos, suit jackets, brocade, and lace, more than 550 of the city’s most fashion-forward young professionals made their way to the Legion of Honor on the evening of Friday, June 5 to celebrate High Style: The Brooklyn Museum Costume Collection. VIPs enjoyed a champagne toast and were welcomed by ArtPoint Vice Chair, Joshua Reynolds and Presenting Sponsor, Neiman Marcus, Stanford Center’s Public Relations Manager, Samantha Hartwell. Opening remarks were made by Jill D’Alessandro, Fine Arts Museums Curator of Costume and Textile Arts to guests comprising ArtPoint supporters and Neiman Marcus VIPs; the group then toured the exhibition en masse. The party featured an eclectic program of live entertainment, including a performance by violinist and DJ Dave Kim Music, Michel Michelis playing his extraordinary French box organ, and photo opportunities with special guests Sister Flora Goodthyme and Queen Dilly Dally. A formidable tower of meringues and specialty cocktails were provided by The Grand Meringue, and Rebel Spirits, respectively, and guests sipped pinot noir and sauvignon blanc by L’Object Wines. The Event Chairs of the evening were Jennnifer Orne, Julie Yarbrough and Ariane Nalry Zewe.

Dave Kim

The night raised over $55,000 in support of the Fine Arts Museums of San Francisco, and welcomed many first-time visitors to the Legion of Honor. High Style remains open through Sunday, July 19. About ArtPoint ArtPoint is a group of young professionals that supports the Fine Arts Museums of San Francisco by hosting a year-round program of fundraising events. Members enjoy exhibitionrelated lectures, gallery parties, and museum galas. Proceeds support exhibitions and programs at the Museums. More information is available at artpoint.org. Issue 16

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Tatiana Azmanova, Emily Macheny & Noelle Lynne

Hadley Wilson & Jennifer Orne

Casey Alyward & Alexandra Maceda

Wayne Wichern & Shelly Stephens

Amy Levins & Michael Ahiakpor

Ariane Nalty, Morgan Fiske, Ashley Bridges, Elizabeth Wilson & Molly Wilson

Jennifer Orne, Casey Richards, Julie Yarbrough, Hadley Wilson & Ariana Nalty

Kristen Herzog, Jesse Herzog & Heather Petrov

Olivia Mirzoyev & Mitchell Schneider

Michael & Zoey Wong

Melita Jampol, Ariane Nalty, Kate Gorrissen & Amanda Riley

Queen Dilly Dally, Ariane Nalty & Sister Flora Goodthyme

Alexandra Duisberg & Tiffany Demers

Lisa Melanie & Jennifer Dhao

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VincentGottiPhotography.com

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