__MAIN_TEXT__

Page 1

www.gevmag.com


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 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 Kimberley Lovato

Sandra Badani Cartagena

Pearl Cabalan

Post Digital Work Steven Fendy Mariel L. Montaner Tanya Protsyuk

Editorial Assistant Karmela Guno info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304

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 Š 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 AMELIA & DALIA | CEJA VINEYARDS

10

FEATURE STORIES

Cover Story | Amelia & Dalia Ceja

30 52 The A List | Sophie Azouaou

30 THE A LIST FEATURING SOPHIE AZOUAOU 36 BRING YOUR SEXY BACK WITH LUZ DELA RIVA 42 EXQUISITE EDIBLES PAJO BRUICH 52 ONE NIGHT IN BANGKOK FASHION EDITORIAL 66 CHEF EN GLAM ANGELA BROWN OF PARK SOCIETY 74 SPRING BACK TO LIFE FASHION EDITORIAL 84 ALISAL GUEST RANCH BBQ BOOTCAMP 90 EXQUISITE EDIBLES RESTAURANT 1833 104 DISCOVER COPENHAGEN 108 DISCOVER TURKEY 114 WANDERLUST SLOW CROWN ROAD 118 VALENCIA IN A BITE CANALLA BISTRO 124 THE POETIC LOGIC OF A MICHELIN STAR RICARD CAMARENA 130 ET VOILA VIN ENRIQUE MENDOZA WINERY 136 BIANCHI WINERY | ZINGARI LUNCHEON 140 SOUND BITES YOUNTVILLE LIVE 144 MASI AGRICOLA | PERBACCO LUNCHEON 147 SAM’S GRILL A NOD TO THE PAST & A TOAST TO THE FUTURE 148 THE 59TH CONFERENCE OF THE UNITED NATIONS HOSTED BY ATTY. LOIDA NICHOLAS LEWIS 150 WALT DISNEY FAMILY MUSEUM

RUNWAY REPORT

One Night In Bangkok

84

164 YDE COLLECTION RTW 166 AAU FALL 2015 | CHRISTIAN WILLMAN 168 AAU FALL 2015 | EMMANUELLE CIARA JONES & GHAZALEH KHALIFE 170 AAU FALL 2015 | ERIN MILOSEVICH 172 AAU FALL 2015 | FARNAZ GOLNAM 174 AAU FALL 2015 | HAN TANG & TAM NGUYEN 176 AAU FALL 2015 | KEVIN SMITH & ANDREA NYBERG 178 AAU FALL 2015 | OZANHAN KAYAOGLU 180 AAU FALL 2015 | PAULINA SUSANA ROMERO VALDEZ 182 AAU FALL 2015 | XIAOWEI LIU & STELLA XINGYU HU 184 AAU FALL 2015 | XUE YANG & OOM TERDPRAVAT

HAUTE EVENTS

42 Alisal Guest Ranch | BBQ Bootcamp

Issue 15

GEV MAGAZINE

Bourbon Steak | Pajo Bruich

138 VACATION DREAMING ASAL BEAUTY & CALYPSO ST. BARTH SANTANA ROW 152 NAPA GRAS AT RAYMOND VINEYARDS 154 MEALS ON WHEELS GALA 156 AUBREY BREWSTER 157 CHRISTIE’S AT THE HEDGE GALLERY 158 DE GRISOGONO HIGH STYLE EXIBIT 160 SAKS FIFTH AVENUE’S MEN OF STYLE 161 NEIMAN MARCUS HOSTS STELLA MCCARTNEY 162 THE 2015 MID WINTER GALA


FOOD meets FASHION

Anthropologie | BCBG Max Azria | Cole Haan | Free People | Gucci H&M | Hot Tamales | Kate Spade | Lululemon Athletica | Pizza Antica | Sino Sur La Table | Ted Baker | To m my Bah ama | Vintage Win e Bar | Yar d H o u se 70 Shops • 20 Restaurants • 9 Spas & Salons • 1 Hotel

SANTANAROW.COM 377 Santana Row, San Jose, CA 95128 At The Corner of Stevens Creek and Winchester Boulevards | Concierge 408.551.4611


#GoProFoodie

Issue 15

GEV MAGAZINE


Editor’s Letter

S

pring is always a time for new beginnings and I have to admit that in this issue more than any other, the pleasure of blossoming in the company of so many women powerhouses in various industries has truly given the GEV team a sense of significance. Fresh from the 8th Annual Pebble Beach Food and Wine, my spirit is renewed. The matchless tandem of Food & Wine Magazine publisher Christina Grdovic and Editor in chief Dana Cowin spearheaded a movement in the culinary world where women are deservingly celebrated as the kitchen champions that they truly are. How fabulous it was, to be able to interact with Michelin star chef Dominique Crenn & Food & Wine Best New Chef Stephanie Izard, along with revered female chefs from all over the country including Alex Guarnaschelli, Gabi Quinonez, Laura Werlin, Brooke Williamson, Angela Tamura, Elizabeth Falkner, Anita Lo, Jenn Louis, Cindy Pawlcyn, Yulanda Santos, Antonia Lofaso, Elizabeth Blau, Lissa Doumani and Liza Shaw. Despite their celebrity stature, these women bring comfort back with their food not only because they are masters behind the stove, but because their persona and passions nurture the soul as well. I would be remiss to not mention how the ladies have played a huge role in the oenophiles’ realm too, especially in the world-class region of the Napa Valley. In this issue, mother and daughter tandem Amelia and Dalia Ceja of Ceja Vineyards show us why we should be getting more excited about the combination of wine, women and diverse ethnicity. Mixed together, this could actually be a perfect combination for future generations to toast, and their refreshingly fun, delicious and approachable style make drinking every glass feel almost like having a fiesta in your mouth. There’s something sincerely exceptional when women combine forces and we at GEV intuitively know this magic from experience. You see, it is a constant challenge for us to provide a platform which upholds and promotes gender equality but make no mistake - our publication will always be a level playing field for both sexes. I guess we lucked out too because it really helps that the men we work with continue to support and believe in us as well.

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

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

09


cover story

On Dalia ML Monique Lhuillier Gown - Meet and Greet Strapless Sheer Hem $498.00 On Amelia Tadashi Shoji Pailette Embroidered Lace One Shoulder Gown $408 | Ivanka Trump Silver 'Maggie' Pump $130 Issue 15

GEV MAGAZINE


wine country’s charismatic mother & daughter tandem

amelia

dalia writers annabelle pericin tamara gorman photography by vincent gotti lighting specialist scott nobles bts brian wong & mary huynh

creative director / fashion stylist allison cartagena jewelry stylist sandra cartagena the glam squad josette vigil jelveh, ozzie mendoza, pearl cabalan & alisher akhunzhanov executive producer kaye cloutman clothes & shoes provided by bloomingdales san francisco couture mexican gowns designed by ana cecilia ortega 11


cover story

On Dalia Paule Ka Carnation Yellow Satin-backed Crepe Dress $1,290 Gucci's 'Ursula' Braided Sandal $995 On Amelia Lela Rose Gold Jacquard V Neck Dress $1,695 Salvatore Ferragamo Mood Patent Mary Jane Bow Pump, Nero $775

Issue 15

GEV MAGAZINE


amelia & dalia ceja

13


cover story

Issue 15

GEV MAGAZINE


amelia & dalia ceja

On Dalia Diane von Furstenberg Banded Julian Silk Jersey Wrap Dress $428.00 |Via Spiga 'Damali' Suede Pump $250 On Amelia Hoss Intropia Elastic Emerald mini dress with sash $198 |Salvatore Ferragamo Mood Patent Mary Jane Bow Pump, Nero $775

15


cover story

On Dalia Aidan Mattox Gown - V-Neck Chiffon Cutout $385.00 |Tory Burch Open Toe Ankle Strap Sandals - Classic Suede High Heel $275.00 On Amelia Badgley Mischka Gown - Strapless Sweetheart Neck Ruffle Trim $595.00 |Gucci Sparkling Logo Leather Black Evening Sandal $695

Issue 15

GEV MAGAZINE


amelia & dalia ceja

17


cover story

Issue 15

GEV MAGAZINE


amelia & dalia ceja

On Dalia Escada Floral-Print Jacket $1995.00 | Joie Shorts - Merci $148 Gucci's 'Ursula' Braided Sandal $995 On Amelia Escada Duyve dress in a semisheer look $1,350 | Giorgio Armani Suede Cutout Slingback Pumps $750

19


cover story

On Dalia and Amelia Couture Mexican Gowns by Ana Cecilia Orega

Issue 15

GEV MAGAZINE


amelia & dalia ceja

21


cover story

The Story Behind Their Wine

a

melia ceja is a unique visionary whose story and legacy is still being written.

March is typically a month where rain is part of the forecast but on this particular sunny Sunday, GEV is shooting their first mother daughter cover featuring Amelia and Dalia Ceja at Ceja Vineyards in the Napa Valley. I had the pleasure of chatting with Amelia Moran Ceja while she multitasked between getting ready to do the next photo shoot, making sure the phones were getting answered and being able to share with me what direction Ceja Vineyards is going.

By Annabelle Marceno Pericin

Issue 15

GEV MAGAZINE

Amelia lives the American dream. Born to immigrant farm workers, Amelia came to the Napa Valley in the 1960’s from Mexico when she was 12 years old and started working in the vineyards, and where she would meet her husband Pedro also a Mexican immigrant. In 1983, Ceja Vineyard emerged specializing in growing Pinot Noir and Chardonnay grapes. Today, Amelia is president of Ceja Vineyards and is the first Mexican American woman to hold that title at a U.S. winery. Her husband Pedro is the artistic director and Pedro’s brother Armando is the winemaker and vineyard manager. They launched their brand in 2001 and started with 750 cases. Presently, they produce 10,000 cases and within the next two years they will be making around 23,000 cases. “Ceja is going to change and shape the present and future of the wine industry that is male dominated with not a lot of women, let alone Latina women,” explains Amelia. “Most Mexican Americans who live in Napa Valley work the vineyards. Starting as farm vineyard workers and now owning our vineyard, we are shaking it up and making it easier for immigrants that come here. We have one of the most respected brands in the country”. In 2008, Ceja Chardonnay was poured at one of President Obama’s inaugural events. Marketing Innovator The 2000 consensus reported 40 million Hispanics in the United States. Amelia recognized this as a growth market for new wine drinkers whereas the wine industry ignored this segment based on the belief that this market didn't have the disposable income for the wine culture. In 2001 Ceja wanted to change how people felt about wine with food. “Our mantra is to make wine a part of everyday life,” shares Amelia. “Wine should be able to go with everyday food; popcorn with chardonnay, chips and salsa with red wine. We can enjoy food with wine whenever we like on any day and time. Having people explore wine under their own terms is by far the most important thing”.


amelia & dalia ceja

On Amelia Tadashi Shoji Pailette Embroidered Lace One Shoulder Gown $408

23


cover story

More words from Amelia As a chef Amelia is classically trained in French cuisine but loves to fuse Mexican, Latin American and Asian, cuisine paired, of course with Ceja wines. Who has influenced you to be the chef you are today?

Since Ceja launched their brand, they have made the wine industry think about and reassess itself. Ceja’s published case study on marketing to the Hispanic wine consumer is used and taught at Harvard Business School and other business programs around the country. “We made that happen. Ceja reached minorities and included them. We changed the dialog on wine and food forever, “ Amelia proudly shares. She continues to broaden their label using technology such as social media and YouTube. Paving The Next Wave Amelia believes in order to be successful in any industry you have to be an expert in the product and the industry. She was fortunate to have worked in the vineyard to understand the entire process of making wine; from the vineyard to the bottle. “Education is the main ingredient to success”, she says. Both her and Pedro received their college degrees and understand the chemistry of wine making. Amelia’s parents highly believed in education even though they didn't have a high level of schooling because they lived in remote villages in Mexico. “They are my heroes,” Amelia expresses fondly. Her parents knew in order for her and her siblings to be successful, they were going to dedicate their lives to their children’s education. Her parent’s hard work ethic is strongly embodied in Amelia and has helped her lead and be the face of the Ceja brand. Amelia and Pedro have modeled and are grooming the next generation with their three children to continue the Ceja. legacy. Amelia shares, “The core purpose and value at Ceja is making wine more accessible to everyone, regardless of who you are, what you like, or where you come from”.

My maternal grandmother Mamá Chepa was an amazing cook! She had access to the freshest local seasonal ingredients for our meals from my grandfather's farm and her organic vegetable and fruit garden. My grandfather also raised cows, lambs, goats, hogs, chickens and turkeys. The cheese, sausages and meats all came from his farm. I was the youngest grandchild and I spent the first five years of my life cooking alongside my grandmother until I started kindergarten. The adults would go to work on the farm and the older grandchildren would go to school and I'd help her prepare the meals for the entire family! I was hooked! I made my first mole de nopales when I was seven years old! I was eating gourmet food and I did not know it! At 12 years old, I arrived in the Napa Valley, and what I missed the most was the food from my village! Yes, I missed my family but the food here at that time was so processed and cardboard like. What spring ingredients are you currently obsessed with and why? Any upcoming projects this summer? I love baby spinach and kale braised with onions, garlic and Serrano peppers with everything. Sauteed asparagus scramble served with corn tortillas and fire roasted salsa -- delicious! Roasted cauliflower and brussel sprouts with shallots, garlic, cayenne pepper and lime juice are addicting! Of course our stellar Ceja wines pair well with all these dishes! I'm working on a cookbook and I'll be testing my recipes during the summer. You can see how to cook some delicious foods paired with our wines on our YouTube channel. https://www.youtube.com/user/cejavineyards

Cejavineyards.com

VISIT THE WINERY 1016 Las Amigas Road, Napa, CA 94559 (707) 255-3954

Issue 15

GEV MAGAZINE


amelia & dalia ceja

On Amelia Kay Unger Dress - Stretch Satin Collar $340.00 | Ivanka Trump Silver 'Maggie' Pump $130

25


cover story

i

t is an unbelievably sunny March day in Napa Valley. Dalia Ceja and I are on our way to her favorite breakfast roadhouse, the fun and lively Boon Fly Cafe at the Carneros Inn, where the donuts are warm and soft, and the green eggs and ham are cooked to perfection. After graciously saying hello to a few guests who recognize her, Dalia finds us a quiet corner to chat and enjoy a delicious start to our day. Beautiful and brimming with personality and flair, she is dressed in a colorful maxi dress with a bright bohemian scarf and an equally bright smile. Her style is bold, sensual – fashionable but not fussy. With the Ceja family's love of entertaining and cooking, her attire must have a sense of ease and be adapted to suddenly squashing around a large table full of friends and relatives or standing in the kitchen whipping up last minute enchiladas suizas to pair with fabulous wines. I ask Dalia how she would classify her particular style. “Casual but chic. Elegance with flair. I am known for wearing lots of color and dresses. My girlfriends have a running joke that I don't even own a pair of pants. Well, I own one pair of pants, but it's just not my sense of style. I feel better in colorful dresses. They're more elegant and freeing, and I always want to express myself in a way that exudes positivity,” she says cheerfully.

d

alia ceja inherited

the confident magnetism of her enterprising mother, Amelia Ceja, and the clever sensibility of her engineer father, Pedro Ceja, but at 28 she's striking out on her own path to success. From taking an adventurous 6 month trek throughout South America to graduating with an Executive MBA from the prestigious Wine Intensive program at Sonoma State University to starting her own wine label, la tapatia, named after the strong, stunning women of Jalisco, Mexico. Now, this saucy fashionista, as the Director of Sales and Marketing at Ceja Vineyards, is bringing her version of Ceja charisma to the world. By Tamara Gorman Issue 15

GEV MAGAZINE

As we continue chatting, Dalia is savoring her eggs benedict with jalapeno hollandaise sauce. It is no secret the Ceja's are enthusiastic about their food, wine and fiestas, and the entire family loves to cook. In fact, the family has a saying, “Nuestra casa es su casa.” Our home is your home. This family truth has inspired monthly vineyard fiestas for Wine Club members and enticing cooking videos on their own Ceja Vineyard YouTube channel. “We love sharing our authentic Mexican cuisine, recipes, and wine pairing ideas. I want people to be intrigued about my family's story and what we are doing and how we are innovating and combining food and wine,” she tells me. It is this food-friendly approach that motivates Ceja to craft superbly balanced wines, which have a moderate alcohol content (lower than most wineries) and an integrated acidity. Perhaps the clearest indication of Dalia bringing her own personality and charisma to Ceja Vineyards is her growing online and social media presence. As more people are drinking wine while being online, Dalia loves to pump out the social media and create content to encourage participation with the vineyard. “We invite people to join in the chatter worldwide. Hashtags are awesome because you can just see the live stream of conversations. They can be remotely drinking our wine and pairing it with specific foods. It's fun to see how people are talking about us, what they think of our wines. You wouldn't see that otherwise,” she says. This is an exciting example, of how Dalia and the other next-generation millennial winemakers in Napa Valley utilize the social sphere to elevate their brands. But it is on her lifestyle blog, The Ole! Report, where Dalia really soars. “My blog, to me has been a great escape. A way for me to share my creative passions and outlet. I will continue to write more on styling tips, cooking, fashion, wine, travel, fiesta, but I would like to really hone in on lifestyle – Napa, Sonoma, the bay area,” Dalia shares. She has plans to start interviewing on camera chefs, restaurant owners, wine shop owners and others in some kind of collaborative partnership. “I think that is where the internet is going. It's all about connection and relationships,” she adds.


amelia & dalia ceja

On Dalia ML Monique Lhuillier Gown Meet and Greet Strapless Sheer Hem $498.00 | Christian Dior Pink Patent Leather Pumps $650

27


cover story I mention one of the current trends buzzing in the wine world is effective marketing to the millennials – those born between 1980 and the mid-2000's and the largest population in the U.S. Along with that trend, wineries have been producing some inventive, witty names and unique bottle types along with creative packaging. I ask Dalia if Ceja will have any new products coming out geared towards this demographic. She smiles broadly, “Yes, definitely. We've been talking about releasing a sub-brand. Something a little more hip. Something fresh and new that would hit that sweet-spot price point millennials can afford of $12-$20 per bottle. We have been toying around with a few names, but as far as bottle type and branding, we haven't gotten that far yet.” After getting to know this vibrant family, I am positive that whatever name they settle on at Ceja, it will be colorful and have that fiesta feel, one that begs the drinker to crack something open and celebrate life! Dalia is very clear that the number one thing in life is to live your passions and embrace doing and seeing new things. As a board member of NG: Next Generation Wine, she is actively involved in collaborating with other “next-genners” to make something that is more than just wine in a bottle with a stale label. They want to elevate and individualize their own experiences. “I want wine and the wine industry to be sexy, fun, and approachable. No one should ever feel intimidated when they come to wine country or when drinking wine. I want people to feel relaxed, ask questions and to be intrigued by the wine-making process,” she reveals. And to stay grounded in what is often a sophisticated culture of wine, Dalia reminds herself of something her grandmother and mother told her, “No matter how successful you become, always be humble and respect your roots and remember how you started.” Yes, this is a woman that knows who she is and easily speaks her mind – and why wouldn't she? It's her legacy. Like her passionate mother Amelia, the first MexicanAmerican woman elected president of a wine production company in the history of the wine industry, Dalia is a force of nature. Never lacking for positive role models, she learned how to dream big and with an image of possibilities and success provided by her hard-working and sacrificing parents and grandparents, along with their loving support, she has been able to confidently pursue her own identity. “Having ambition and drive is in my blood. My parents have always encouraged me to do what makes me happy. You have to go for it and put all of your passion in to bringing your vision to life. Surround yourself with people who share the same vision.” she says with absolute certainty. At the end of our time together, we are back at Ceja Vineyards tasting their incredible red blend, Vino de Casa – a unique blend of 60% Pinot Noir and 40% Syrah that the Cejas affectionately coin their “breakfast, lunch and dinner wine.” Before leaving, I ask this vibrant, spicy fashionista what is on her fashion wish list. Without hesitation she answers, “Oh, there is this mint green Chloe bag. I have a thing about tassels, and I just love the vintage bohemian look.” My mind is already envisioning a Dalia fashion line in the near future. Issue 15

GEV MAGAZINE

More words from Dalia What is your idea of perfect happiness? Caribbean beach + sparkling wine + all my loved ones. What is your greatest fear? Disappointing my loved ones. What is your greatest extravagance? Food + fashion + wine + traveling the world Which words or phrases do you most overuse? Ole! (Name of my lifestyle blog - and a expression of excitement) What beauty product do you love to recommend? MAC Plush Lash Mascara + Lorac Baked Bronzer What is your most treasured possession? A John Hardy necklace that my mom gave me for my 30th bday. Something you would never be caught wearing (“There are no jeans in my closet!”)? Some might say I have a slight dress obsession. What is your motto? I have a tattoo on my forearm in Thai script that says, "live your passions" and I intend to do so everyday. How do you stay strong and centered? Reflecting on my grandparents/parents journey of how they immigrated from Mexico with no money and no education and were able to surpass all barriers and eventually build a winery. I have to remind myself...my "issues" aren't that bad after all. What is the most adventurous thing you've ever done? I backpacked throughout South America with my best friend for 6 months. I wish I had more time for... Traveling this beautiful earth experiencing new cultures, cuisines and places. More women should... Embrace their inner goddess and feel confident and sexy in their own skin. The world can use a little more... Love, humor and light heartedness. What do you consider your greatest achievement? Earning an Executive MBA, making my own wines under La Tapatia brand & being able to help others in need. The most important survival skill is... Problem solving + knowing how to cook a few basic dishes. Who are your favorite writers? Isabel Allende + Lena Dunham + Paulo Coelho What is your most marked characteristic? Social butterfly + colorful style and personality. What do you most value in your friends? Loyalty, honesty and girl talk. What do you appreciate more as you get older? My grandparents, parents and siblings. Who would be your ideal dinner party guests, and what three wines would you serve? Top 5 dinner party guests: Frida Kahlo, John Lennon, my mom, my best friend & Madonna. I would serve our flagship Ceja Vineyards Pinot Noir, Chardonnay and Cabernet Sauvignon.


amelia & dalia ceja

On Dalia Aidan Mattox Gown - Strapless Corset Rosette $365.00 | Giorgio Armani Black T-Strap Suede & Translucent Sandals $895

29


The A List

Issue 15

GEV MAGAZINE


The Chic World of

Sophie Azouaou By Genevieve Dee

Photography by Vincent Gotti Makeup by Josette Vigil Jelveh Hairstyle by Ada Garcia Shot entirely at Joel Goodrich’s San Francisco Penthouse

31


The A List In Joel Goodrich’s gleaming with light and crystal . Sophie is sensational in her vintage Chanel with rhinestone brooch.

Sophie’s WOW factor

B

lessed with youthful good looks, effortless sophistication and an abundance of compassion, Sophie Azouaou is eternally elegant, whether she’s dressed in torn blue jeans or a sweeping ball gown. Even her last name, pronounced “ahzoo-ow” sounds chic. Incredibly humble, Sophie attributes her finely honed sense of style to her mother, a lifelong fashionista. From never leaving home without her Chanel bag and full makeup to finding beauty in nature, her mother’s examples on how to live gracefully and graciously are present in all facets of Sophie’s life. As founder of SophiSticate Interiors, Sophie offers a wide range of services including ecofriendly and high rise conceptual design for residential and commercial use. In addition to being a proud member of Global Green USA and the Sustainable Furnishings Council (SFC), Sophie has received a number of awards for her cutting-edge designs and lectures nationwide on sustainable, green

Issue 15

GEV MAGAZINE

design. But what really gets her heart pumping is not her business success but what she does with the platform she’s been given. For Sophie, business and philanthropy fully merged on December 15, 2006. While sitting on the Board of Benefit Magazine, she was given 10 short days to decorate two condominium units that were to be given to deserving homeless families in time for Christmas. Immediately mobilizing her entire community, from interior decorator friends to local businesses, she was able to joyfully hand over the keys on Christmas Eve. This, she recalls, was one of the most meaningful things she has ever done in her life. Her work as an interior decorator and philanthropic mastermind has her stilettos rapidly clicking all over town. By focusing on giving back and celebrating life’s little triumphs, Sophie is able to effortlessly combine social events with fundraising for many worthy causes. Her

most recent effort was the grand opening of a spa she designed that featured a live auction to raise money for AIDS awareness. Currently, she is on the Board of Directors of the Richmond Ermet AIDS Foundation and Earth Day SF. Sophie is also affiliated with Rooms that Rock 4 Chemo, the Raphael House Shelter and Edgewood Center for Children and Families. Her unmistakable soft spot for the sick, especially those afflicted with AIDS and cancer, as well as those who are abused and homeless is undeniable. Be it creating awareness of homelessness or AIDS, sharing her vast knowledge of wellness and green living through her blog (stepin2mygreenworld), numerous speaking engagements or feeding the homeless on Fridays, Sophie’s passion and compassion resonate in all she does.


sophie azouaou

In her client’s beautiful and ornate French style living room: This dress is a labor of love from Lebanon, with embroidery, tulle and many intricate details. It is a sentimental piece…. Sophie adds, “I got it from a dear friend who used to have a clothing store.”

33


The A List Her outstanding ability to harness individual talent and energy into a collective community effort sets Sophie apart from the pack. A giving heart and a helping hand is what she demands of herself and her friends. She strives to go above and beyond, touching the lives of as many as she can. Looking back at her life, it seems her path was almost predestined.

The metallic bathroom Sophie just designed for her client: Super luxury real estate agent Joel Goodrich. “His goal was to have ‘a glittering fantasy in silver’ reminiscent of a bathroom in a French Castle. We used silver floor glass tiles, silver ceramic baseboards, silver metallic paint, silver mirror vanity, silver crystal chandelier and sconces”.

In addition to her beloved mother, her maternal grandfather had a huge impact on her worldview. Sophie fondly recalls him as a sharp dresser and lover of classical music who had an easy laugh and a huge heart. A doctor by profession, he was admired for his compassionate and generous nature. A natural philanthropist in practice, he often accepted oranges instead of cash, much to the consternation of his wife. Sophie recalls contently sitting on his lap listening to Chopin and Vivaldi. At the tender age of 9, her grandfather introduced her to Carmen, her first opera. Sophie is positive her burning desire to help others was fostered on her grandfather’s lap! Growing up in different countries where organic food and green living are a way of life ignited her other passion: sustainable, green living. Paris and The Hague are especially dear to her heart. Sophie counts wonderful memories of her time at Lycée Jean La Fontaine in the 16th arrondissement. She remembers the beautifully designed Parisian gardens and parks as well as the ‘awful’ smell of the Metro. Receiving her high school education in Holland, she was exposed to the spectacular tulips in Keukenhof Gardens, the world’s second largest flower garden. She also spent hours wandering the ingenious canal system surrounding the old city center. Looking at her work, her European sensibilities are subtly and seductively woven into her creative endeavors. Accomplished, admired, involved and a recipient of numerous accolades, Sophie has much to be proud of. Instead, she counts her blessings and keeps her feet on the ground by power walking, daily meditation and reading. Already involved in re-designing another spa, expect to see more of Sophie as she emcees and speaks at the 45 Anniversary of Earth Day in San Francisco. She is also speaking at the Startup and Tech Mixer and will soon be involved in a REAF event later this year. All this while remaining très chic high heels!

Issue 15

GEV MAGAZINE

A few of her favorite “green” things

1 1. Aquasana Premium Shower Filter $84.99 2. 100% Pure Cocoa Pigmented Bronzer $28 3. A Green Story $9.99 on Amazon Prime 4. Shear Miracle Organic Shampoo $24.99 5. Suki Care-Active Daily Regimen Trial Kit $34.95

3

2 4

5


benjamin sophie azouaou balesteri “ I work for a living so I need to be creative and use what I have in my closet and combine them with some statement pieces. I am blessed and thankful to have a mother with impeccable taste who buys me beautiful things, that I could not afford otherwise.�

For more info on Sophie, please visit sophisticateinteriors.com and stepin2mygreenworld.com

35


feature story

Issue 15

GEV MAGAZINE


BRING your

SEXY

BACK with

Luz

de la Riva HMUA Josette Vigil Jelveh photography by Vincent Gotti 37


feature story Written by Josette Vigil Jelveh

P

erseverance, strength and loving yourself are attributes that designer Luz De La Riva finds sexy, and is the creator of the luxurious Luz De La Riva Couture and intimate product line based in Lafayette, CA. Her philosophy is to live life everyday feeling sexy and taking the time to treat your body to sensual aromas and potions. “Look at yourself in the mirror and see how beautiful you are,” explains De La Riva. De La Riva is an advocate for women. Her goal is to help women understand how to celebrate being feminine and to empower them to express their sexuality. The inception of Luz De La Riva products happened by chance fate. While working in advertising for Babeland, a Seattle based, woman owned company committed to selling high quality sex toys. Luz wondered why there wasn’t any healthy, chemical free intimate products for women. While in Miami she met the Bio Chemist who created Biotene, a product that relieves the discomfort of dry mouth and creates saliva. Together they personally developed the Pheromone inducing, multifunctional Luz de La Riva massage lotions, oils lubricants and scents. Her impeccable sense of style and elegance radiates through the women depicted on the packages of each of her products. Luz was born in El Salvador and came to the United States in the 1980’s. She attended Woodbury University in Los Angeles and San Francisco State University achieving her degrees in Marketing and Theater. Her career in theater resulted in starting an after school theater program for teenage gang members to get them off the streets and two of her students were awarded scholarships to Stanford University. A single mother of three, she worked multiple jobs and did whatever necessary to provide her family with their needs. There were times when she would have take them to work with her. Luz always listened to her inner voice telling her to love and take care of herself. This gave her inner strength to carry on. She wants single women to know that she understands their struggles. De La Riva says, “Listen to your inner voice and take care of yourself”.

“Theater is like life itself, if you mess up you must carry on.”

VISIT HER WEBSITE

LUZDELARIVA.COM Issue 15

GEV MAGAZINE


luz de la riva

At some point in life you have to embrace yourself. Why not now?

39


GEV

A few of ourfavorite things

INTIMATES

ISSUE 15 GIFT GUIDE | SKIN | BODY | FASHION | PERFUME

O

wned by women, run by women, Luz De La Riva focuses on crafting products that balance one’s sexuality and sensuality. Inspired by natural aphrodisiacs and appealing scents, they set out to create products that are not only multifunctional, but also flatter one’s erotic tendencies. Aroma, taste and touch are areas they are very passionate about.

2 1

These qualities resonate greatly with every product they offer. Luz de la Riva’s fragrances are chosen carefully, based upon the aphrodisiac properties of the aroma. The multifunctional cuffs and masks are all handcrafted with care, with a keen consideration to detail. The result is luxurious to the touch and absolutely divine.

3

4

Luz de la Riva introduces products that radiate sensuality with a fresh youthful feeling that is unparalleled. They offer a wide variety of products, allowing one to experiment with sexuality while letting one’s personal passions and interests shine through. All of the intimate cosmetics are safe for the skin, clinically tested and do not contain harsh chemicals, (parabens, phthalates, talc, or GMO’s, etc.) to enhance the overall experience. All of their intimate cosmetics, accessories and packaging are created in the USA in a socially responsible manner.

5 Issue 15

6 GEV MAGAZINE

1. Luz de la Riva 'Juliette' Cuffs de Luxe $120.00 2. Luz de la Riva 'Camille' Satin & Lace Mask $60.00 3. Luz de la Riva ‘Olivia’ Arousing Nipple Gel $28.50 4. Luz de la Riva Lulu Edible Massage Oil $28.00 5. Luz de la Riva Zoe Massage Lotion $24.50 6. Luz de la Riva Stella Massage Oil $38.00


7

luz de la riva

_______________________________________________________

Luz de la Riva Lily Pheromone Perfume with Oxytocin $69.00 _______________________________________________________

Lily imparts an arousing fragrance with natural aphrodisiacs that induce the body's release of the "bonding" hormone Oxytocin. Formulates to be used on the most sensitive areas of the body and stimulate a healthy vaginal environment, Lily protects and relaxes after cleansing. Available in 3.58 fl oz. Wild Orchid - Capucine, Vanilla Orchid, Cattleya Orchid, Clemetine, Camellia, Hydrangea, Musk, Soft Woods, Blackberry & White Amber. UPC: 853376002488

Available at nordstrom.com filthydirty.com ahalife.com thevelvetbox.com bellabellaboutique.com

41


EXQUISITE EDIBLES Interview by Kaye Cloutman Photography by Brian Wong

B

est known for his modern cuisine and sensibility, Chef Pajo Bruich creates seasonal dishes paired with stellar technique and big flavors. Having studied fine arts and design throughout high school and college, Bruich’s artistic touch is evident in the creativity of his cuisine. His respect for the craft and discipline, coupled with a relentless work ethic, has become part of Bruich’s philosophy and has carried him throughout his career into his newest role as Executive Chef of BOURBON STEAK San Francisco at The Westin St. Francis Hotel in Union Square. Most recently the Executive Chef of Enotria Restaurant, Bruich won rave reviews nationally including the highest rating of 4 stars by the Sacramento Bee and being named “Best Restaurant in Sacramento and beyond” by critic Blair Anthony Robertson. During his tenure at Enotria, one of his greatest accomplishments was the development and execution of a 12 month guest chef series, which he plans to continue at BOURBON STEAK San Francisco. Before Enotria, Bruich spent time as a stagiere at the 2-Michelin starred restaurant “Benu” under Chef Corey Lee. Prior to that, Bruich held the position of Executive Chef at Lounge ON20 Restaurant, where “Gayot” named him among the “Top 10 molecular gastronomy restaurants in the US.” Bruich’s career has also led him through many other great restaurants and even ownership of a high end private dining company. At BOURBON STEAK, Bruich upholds the culture and philosophy of the BOURBON STEAK brand, working alongside Chef Michael Mina on the modern American menu. With an emphasis on seasonal ingredients, fresh seafood and all natural, organic and hormone-free meats, Bruich is excited to make use of the Bay Area’s wealth of local produce and purveyors to redefine the modern steakhouse menu in San Francisco.

Chef Pajo Bruich Executive Chef

Issue 15

GEV MAGAZINE


Q

pajo bruich Who and what are your major influences and how has it shaped the way you cook now?

PAJO: The best answer is simply, every one of my prior employers. The restaurateurs, chefs, and owners that have all shaped me professionally. I have been influenced by them all to a great degree. Working with people I have really learned to be a sponge, and to absorb as much information and knowledge from those I have worked with. Whether I have always agreed or not, I have always learned. Ultimately, it helped me be a better chef, businessman, and decision maker. As I have grown professionally, I have changed the way I have cooked to stop cooking for myself, and to simply cook for our guests. That is in fact the business. A good chef will find a way to balance what they want to cook with what their guests want to eat. Or to package it appropriately to find success in business. It is a delicate balance that takes time to find.

Q

How would you describe your current menu and what are the dishes that best represent the season?

PAJO: The current menu is indicative of a classic American steakhouse, with influences of my own more creative, modern style. It currently represents the balance I try to find in seasonality and guest expectations of a steakhouse. I think of our restaurant first in terms of us being a fantastic restaurant before being a steakhouse. So the menu tends to exceed expectations and excite people with our enticing representations of classics. San Francisco is a very competitive market for restaurants, so I use that information to ensure that our cuisine is relevant and exciting to stay fresh for our guests. Additionally, my culinary background stems from very refined culinary programs, so I have used that to elevate the execution of our dishes here at Bourbon Steak.

Q

Aside from wine, what are your favorite libations that you like to pair your food with?

PAJO: I really enjoy pairing my food with beer, and much of our cuisine naturally pairs really well with beer. From delicate flavors to robust, smoky flavors, beer lends itself as the perfect vehicle to a great pairing with the cuisine here often times. For more selfish reasons, I could pair anything with a phenomenal glass of quality tequila. That’s my beverage!

43


exquisite edibles

I realize that in order to attain my goals as a chef, I will need to keep my staff excited and immersed in the food and wine culture of the Bay Area.

Issue 15

GEV MAGAZINE


Q

What factors do you consider when choosing your vendors/ purveyors and who are your local favorites?

pajo bruich

PAJO: I take my craft very seriously and push my team extremely hard to strive for continued improvement toward excellence in our cuisine. We are consistently evaluating ourselves as professionals to improve our cuisine, our methods, and it is a very thoughtful process. I seek vendors that embody this same philosophy in their own business practices. Passion in this industry breeds the essential relationships required to excel beyond the baseline, so I seek passionate, responsible, and thoughtful vendors. Additionally, I value those vendors that focus on consistency, quality, sustainability, and most importantly, the relationship between us and them. Many of my vendors I would invite to my house for a holiday party, and that is what takes us beyond just commerce exchange, into something meaningful and lasting.

Q

How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions?

PAJO: There is more information available to diners than ever before in history, in regards to food allergies, health concerns, gmo’s, and more. My job is to also be aware, and more importantly be ready at all times to adapt. Being resourceful is an essential characteristic of any chef, and this is how I address our guests with food allergies and dietary restrictions. For me personally, my daughter has a severe nut allergy, and this has caused me to really think about the importance of my position as a chef, being that people entrust myself, and my team to feed them despite serious allergies. I take that very seriously. At Bourbon Steak, we are always prepared to accommodate allergies, vegetarians, dietary restrictions and more. Guests today are educated, and at this level, we have to meet their expectations with great service.

Q

What’s your favorite thing about being in San Francisco, working with the Michael Mina group and cooking at Bourbon Steak?

PAJO: The energy of the city. There is an unmistakable energy and feeling that San Francisco exudes that is unique to this city. Cooking here in this moment in my career is very important to me, I feel honored to cook here. And specifically, this space, the original Michael Mina space where Chef Mina himself earned his two Michelin Stars, right here in my kitchen. That is special. Working with the Mina Group has proven great because they really have mastered the tools of operating successful restaurants. The Group has applied this format, expanding to roughly 30 restaurants, give or take. Having access to the network of professionals, business practices, and systems, is all very beneficial. Bourbon Steak is great, people love this restaurant, and our team is really, really dedicated to what they do. I am fortunate to have such a remarkable team to work with, and to support me.

For more information, visit www.bourbonsteaksf.com or call (415) 397-3003. Bourbon Steak San Francisco is located at The Westin St. Francis San Francisco on Union Square, 335 Powell St, San Francisco, CA 94102

45


exquisite edibles

M

ost of the worlds pistachios are produced in iran and Iraq. Sicilian pistachios are slightly longer and thinner than those grown in the Middle East. They also seem to have a stronger, sharper taste, due perhaps in part to the volcanic soil in which they're grown. They are not exported in large quantities. Unlike olive growers, pistachio farmers receive little economic support from the Italian government. Here in Sicily, almonds seem to have been preferred to pistachios, probably because the cultivation of pistachios was historically more difficult. Almond trees, which require somewhat less water, seem generally hardier than pistachio plants. Sicily is suffering an extended drought; in recent years, decreased annual precipitation has reduced the quantity, but not the quality, of Sicilian pistachios.

Issue 15

GEV MAGAZINE

Chef Pajo Bruich’s

Terrine of foie gras with blood orange compote, red velvet cake, Sicilian pistachio


pajo bruich

Chef Pajo Bruich’s

Charred Octopus

with smoked white bean, papas bravas, chimichurri

47


exquisite edibles

Chef Pajo Bruich’s

14-Day Dry Aged Flannery Bone in NY with Textures of Broccoli

Issue 15

GEV MAGAZINE


pajo bruich

Chef Pajo Bruich’s

48-Hour Wagyu Beef Tongue with Thai Peanut Sauce, Forbidden Rice, Coconut

49


exquisite edibles

Chef Pajo Bruich’s

Pave of Delmonico Rib Eye with Glacee of Market Vegetables

Issue 15

GEV MAGAZINE


pajo bruich

Chef Pajo Bruich’s

Spring Garlic Strozzapreti with Green Garlic, Asparagus, Parmesan

51


Fashion Report

One NIGHT in

BANGKOK

Models: Galina Fedorova and Jean Dara Designer: Tawn Chatchavalvong of TAWN C. Hair: Paniti Monkolhutti Make up: Tossapol Pisuttapaibool Stylist: Tawn Chatchavalvong Production Coordinator: Paul Ark Lighting and assistant: Charles Barbosa Photographer: Erich Caparas

Location : Sofitel So Bangkok Issue 15

GEV MAGAZINE


Tawn C SS15

53


Fashion Report

Issue 15

GEV MAGAZINE


Tawn C SS15

55


Fashion Report

Issue 15

GEV MAGAZINE


Tawn C SS15

57


Fashion Report

Issue 15

GEV MAGAZINE


Tawn C SS15

59


Fashion Report

Issue 15

GEV MAGAZINE


Tawn C SS15

61


Fashion Report

Issue 15

GEV MAGAZINE


Tawn C SS15

63


Fashion Report

Issue 15

GEV MAGAZINE


Tawn C SS15

65


Chef En Glam Angela Brown Photography by Paul Ark

S

ofitel So Bangkok is proud to announce the appointment of Chef Angela Brown as the new chef de cuisine at the hotel's signature Park Society restaurant. Park Society is Chef Angela's third Sofitel posting in six years with the group; this latest appointment was immediately preceded by a stint in Sofitel St. James in London, where she was the sous chef at the hotel's Brasserie Roux, and on the opening team of The Balcon. Prior to that, she was junior sous chef at the multi -award-winning fine dining restaurant Room 81 at Sofitel Gold Coast Broadbeach in Australia. While working at Room 81, Chef Angela was part of the winning team that took home the Queensland Gold Box Challenge Winner trophy three years in a row. In what has been an illustrious career to date, she has also been bestowed accolades from the Wold Association of Chefs Societies (WACS) Global Chefs Challenge. Chef Angela was also a previous vice president of the Australian Culinary Federation Queensland. Chef Angela brings a decade of experience in the kitchen to Park Society, spanning multiple disciplines from fine dining to a la carte, degustation, pastry, outside catering, and competitions. She trained at Le Manoir aux Quat'Saisons (Raymond Blanc's two Michelin star restaurant in Oxford, England) and proving she is no stranger to the media world, Chef Angela used to host regular cooking segments on ABC Radio in Australia. A dual Australian and British national, Chef Angela also speaks a bit of Japanese and French. In addition to her culinary mastery, she is an accomplished artist, producing paintings, drawings, and sculptures as part of her creative pursuits outside the kitchen.

Issue 15

GEV MAGAZINE


P

ark Society & Hi-So in Sofitel Bangkok is the place where fine gastronomy meets spectacular views, with an emphasis on the market – style menu that allows meals to be individually designed according to taste and the freshest ingredients available on the day for both Chef’s Table and a la carte dining. Taking full advantage of its 29th floor location, Park society capitalizes on its panoramic view of Lumpini Park and the city. The interior design of contemporary architectural chic is understated and so complements rather than competes with the view. Immediately inside the entrance is the chef's table and, to the left, an open kitchen, well beyond is a light, airy main dining area was widely spaced tables. Leading off is a relaxing open-air terrace for aperitifs, after drinks and music. Steps lead up from the terrace to Hi-So Moonlit Cabanas - A rooftop venue with three intimate to cabanas, each accommodating up to 6 to 15 guests. All offer personalized butler service and are designed for a private celebration with friends or a romantic evening in an exclusive atmosphere. Again the decor is minimalistic architectural against a panoramic backdrop off the city.

Park Society Bangkok

An extraordinary evening view from Sofitel So Bangkok. It captured Sathorn road, one of the major roads passes through central Bangkok.

In addition to the chef’s daily recommendations, specialty dishes include Flank Steak, Sea Bream, Canadian Lobster and Wagyu Tenderloin.

View overlooking Lumpini Park, amidst the non-stop buzz of vibrant Bangkok, discover striking moments of enchantment and tranquil serenity.

Park Society Terrace. The unique skybar with Amazing view of Bangkok skyline and Lumpini Park.

The elegant HI-SO Terrace Cabana

For more information, visit www.sofitel-so-bangkok.com/en 2 North Sathorn Road, Bangrak, Bangkok 10500, Thailand +66 2 624 0000

Looking for a place for romantic dinner? Come and try one of the best fine dining cuisine in Bangkok at Park Society restaurant

Photos courtesy of Sofitel So Bangkok

67


red carpet recipes

Photography by Paul Ark

Issue 15

GEV MAGAZINE


Park Society Bangkok

Chef Angela Brown’s

Luscious Lamb

walnut and sage crusted lanb, Jerusalem artichoke puree, roasted shallot, olive jus

Serves 4

Procedure:

Ingredients:

 Sear the lamb rack and cook MR. Rest and cut in half.

 Lamb rack  Seeded mustard  Herb/walnut crust  Artichoke puree  Shallots confit  Garlic confit  Artichoke grilled  Snap pea 4X4  Confit tomato  Olive powder  Olives (black and green)  Jus  Micro herbs

4x2bone PIECE 0.030 KG 0.050 KG 0.100 L 4X2 PIECE 4X2 PIECE 4X1 PIECE PIECE 4X4 PIECE 0.005 KG 4x2 of each PIECE 0.100 L TO GARNISH

 Confit the garlic and shallot.  Cover with mustard and roll in the crust.  Prepare the puree and put into squeeze bottle.  Glaze the vegetables and olive pieces.  Flavour the just with olives.  For plating, arrange vegetables first on the plate, then

the lamb pieces, artichoke puree, olive powder, herbs and lastly the sauce.

69


red carpet recipes

Photography by Paul Ark Issue 15

GEV MAGAZINE


Park Society Bangkok

Chef Angela Brown’s

Bomb Alaska

vanilla, strawberry and chocolate ice cream in almond biscuit and meringue dome served with mixed berries

Almond Biscuit

Meringue

 125  75  35 3 3  65  25

 50  50

g g g pc pc g g

Almond powder Sugar icing Flour cake Egg Egg white Sugar Butter

Method:  Whish the almond, icing, flour and egg until fluffy  Whish the egg white and sugar to meringue  Mix 2 parts together  Then add lukewarm butter  Spread in the tray and bake at 220°C about 5

minutes

G G

Egg white Sugar

Method:  Whish together with high speed to be soft foam.  Vanilla ice cream  Strawberry ice cream  Chocolate ice cream

Preparation:  In the dome mould  Layer the ice cream with almond biscuit  Then cover with meringue  Serve with fresh berries

71


red carpet recipes

Photography by Paul Ark

Issue 15

GEV MAGAZINE


Park Society Bangkok

Chef Angela Brown’s

Tom Yum Risotto

Orzo pasta cooked risotto style, seared tiger prawn, tom yum, coconut foam, crisp herbs

Serves 4 Ingredients:

Procedure:

 1 Sliced Shallot  1 piece sliced Galangal  1 stick chopped Lemon grass  1 L Chicken stock  4 leaves Kaffir lime  0.100 liter Coconut milk  0.100 liter Coconut cream  Fish sauce to taste  Salt to taste  Lemon to taste  0.200KG Orzo pasta  0.050KG Asparagus  0.050 KG Mushroom  0.050 KG Sundried cherry tomato  0.200 L Coconut milk  4x 8/12 size Tiger prawn  2 leaves Kaffir lime

 Cook the orzo pasta until al dente.  Put the chicken stock in pot with shallot, galangal and lemon grass.  Reduce by half.  Finish with kaffir lime and the coconut liquids.  Season with fish sauce and lemon.  Prepare tom yum risotto with the pasta, sauce and vegetables.  For the coconut foam- heat up coconut milk and foam with stick

blender.  Season the prawns and saute with butter and lemon.  Julienne the kaffir lime and fry on a low temperature until crisp.  Serve in a glass jar and place on the tree stand.

73


Fashion Forward

SPRING

back

to LIFE Creative Team: Photographer: Rey Del Fierro Model: Adeline Chichi Make-up and Hair by Tamiko Carrillo and Gracie Ziegler Fashion Stylist: Caity Shreve

Issue 15

GEV MAGAZINE


#springbacktolife

75


Fashion Forward

Issue 15

GEV MAGAZINE


#springbacktolife

77


Fashion Forward

Issue 15

GEV MAGAZINE


#springbacktolife

79


Fashion Forward

Issue 15

GEV MAGAZINE


#springbacktolife

81


Fashion Forward

Issue 15

GEV MAGAZINE


#springbacktolife

83


wine country wanderers

DISCOVER Alisal Ranch | Solvang | BBQ Bootcamp By Kaye Cloutman Photos courtesy of Alisal Guest Ranch

A two-night culinary weekend where guests learn everything there is to know about Santa Maria BBQ with wine and beer tasting, spice blending, horseback riding and more.

A

scenic drive along highway 1, a delightful farm dedicated to raising ostrich and an enchanting drive around the Danish downtown area of Solvang served as some of our initial perks before arriving at the laid back oasis that is The Alisal Guest Ranch and Resort. This weekend was all about meeting some of the region’s local culinary and potation rock stars namely Gray Hartley of Hitching Post Wine, Pat Ferguson of Ferguson Crest wine & Andrew Firestone of Firestone Brewery. I also had high hopes of being knighted with a grill master title. Alisal Guest Ranch and Resort has long been considered the premier full‐service guest ranch for couples, families, and conferences since it opened in 1946. This secluded hideaway is one of the few places where time seems reluctant to move forward. For three days in February, I had the opportunity to partake and experience the resort for the first time, as Alisal hosted its third annual BBQ Bootcamp with special guest Hitching Post II owner Frank Ostini. Alisal has been specializing in barbecue for over 60 years and during this two‐night, three ‐day program guests (including myself) honed their grilling skills, gained grilling confidence, and learned the ins‐and‐outs of Santa MariaIssue 15

GEV MAGAZINE

style BBQ from Alisal Executive Chef Pascal Godé and Chef Ostini. One of my favorite highlights of the weekend was the Breakfast Ride. It was a precious moment to see the valley in all its morning splendor. Alisal boasts more than 100 Quarter Horses and 50 miles of trails that wind through oak and sycamore trees along scenic canyons and verdant valleys. Horse lovers of all riding abilities venture out with a choice of scheduled daily morning and afternoon horseback and hay-wagon rides. In addition, the famed Breakfast Ride saddles up twice a week. Guests ride out to the Old Adobe fort camp, either on horseback or in the resident haywagon, for a Western breakfast buffet with some of the best flapjacks around! Giant sycamores and a crackling campfire set the scene for a guitar serenade and an entertaining cowboy recital from a Willie Nelson lookalike. The whole experience was nothing short of idyllic, especially for this self-acknowledged city girl, and I can’t wait to get away from it all once again in this sweet retreat.


alisal bbq bootcamp

(Clockwise) 1. Afternoon Spice Blending workshop and lunch with Chefs Godé and Ostini 2. Seminar on grilling, from Ancho chiles to tri-tip, and everything else in-between with Chefs Godé and Ostini 3. Welcome reception with local beer master 4. The cowboy poet at the Old Adobe 5. Local celebrity winemakers and farmers dinner 6. Welcome dinner prepared by Chefs Godé and Ostini featuring Hitching Post II and a “Meet-your-Meat” Seminar and Wine Tasting.

85


wine country wanderers

MEAT THE CHEF

Frank Ostini of the Hitching Post II

Out here in the vast expanse of California, what kind of range would you consider "local" and how much of a local explorer are you? When your schedule permits, where do you see yourself spending time? When it comes to vegetables, we stick to many farmers and foragers from the Santa Ynez Valley and neighboring valleys in the immediate surroundings. For beef, our local range (with the Newport Pride Natural program) runs from the Santa Ynez Valley to Northern California, Oregon, and Washington, depending on where the grass is best. We have four goats at home. We have milked and made cheese (now one of our crew raises a herd, brings in the herd, and makes the cheese (my wife Jami's recipe). If I had time, I'd hang out on our 5 acres and be a goat rancher. In one sentence how would you describe the valley and the people here? A gorgeous rural setting, with pastures, farmlands, vineyards, foothills, and mountains in the distance, just minutes from the Pacific, mostly open space that is sparsely populated by independent spirits that enjoy our environment. What is your idea of a perfect Solvang getaway?

Issue 15

GEV MAGAZINE

It is hard to beat a stay at the Alisal Guest Ranch, and adding some winery hopping by day, and a Hitching Post II dinner one night. What ingredients excite you this season? Even in a dry year like this, we still got to enjoy some rare and wild chanterelle mushrooms. But it is hard to not be excited about my chef Brad's Bacon. All things heirloom this year. Local produce that is sustainable. What is this area's best kept secret? It may very well have been Brad's Bacon, until it hit Sunset magazine. Being so close to the LA metro area, our wide open spaces and unpretentious attitudes are a pleasure to our guests that draws them back for return visits. What feeling would you like for visitors to take home with them when they leave Alisal & The Hitching Post? Alisal -calmness and serenity. A place to call home away from home. Hitching Post II - Total satiation having just enjoyed a great food (West Coast oak wood BBQ) and wine (Hitching Post Pinot Noirs made in-house) experience that continues a 60+ year local tradition that is uniquely authentic to the Santa Ynez Valley and the Central Coast of California.

The Hitching Post II Executive Chef Bradley Lettau and Proprietor Frank Ostini

ATTEND THE NEXT BBQ BOOTCAMP! OCTOBER 28-30 Alisal Guest Ranch and Resort 1054 Alisal Road Solvang, CA 93463 Phone: 800.4.ALISAL or 805�688�6411 Website: www.alisal.com Package prices start at $1575 for three days and two nights, based on double occupancy. Limited availability.


alisal bbq bootcamp

Frank Ostini Owner / Chef / Winemaker Hitching Post II

F

rank Ostini grew up in and around the Casmalia Hitching Post, his family's steakhouse in central California that opened in 1952. Specializing in traditional wood-fire barbecue, Frank has expanded his menu to cook most anything over the embers at his Hitching Post II restaurant in Buellton, CA. With acclaim from the Los Angeles Times, The New York Times, Gourmet, and Sunset magazines and enthusiastic support from Chefs Wolfgang Puck and Bobby Flay, Ostini has become the regional spokesman for what is popularly known as "Santa Maria-style BBQ,” a feast that features meats grilled over a red oak fire. Ostini’s prowess with this style of cooking was additionally recognized in early 2011, when the Hitching Post and the Hitching Post II won a 2010 National Beef Backer award in the “Independent Restaurant” category at the Annual Cattle Industry Conference in Denver, CO. “Our restaurants have been serving patrons high -quality beef for almost 60 years,” Ostini said at the event. “Dedication to tradition and attention to preparation make our steaks truly exceptional. By using both old and new methods of beef preparation we have developed an exciting menu which is uniquely our own.” Since 1984 Ostini, along with partner Gray Hartley, has also made Hitching Post Wines, specializing in Santa Barbara County Pinot Noir. Ostini has received widespread international attention since his Hitching Post II and Hitching Post Pinot Noirs were featured in the Academy Award®-winning film Sideways. The winery has 800 barrels and produces about 15,000 cases a year. “When we started to make wine, I had one purpose: to get good wine on my family restaurant’s table wine that I produced,” Ostini says. “Doing the food and wine is all I ever wanted to do, and it’s still all I ever really want to do.” Ostini lives near the restaurant in Buellton with his wife, Jami, and his two children. When not in the restaurant or working in the winery, he is out promoting Santa Maria-style BBQ and Santa Barbara County wines at events across the country.

87


wine country wanderers

Issue 15

GEV MAGAZINE


alisal bbq bootcamp

The Hitching Post’s Grilled Artichokes with Spicy Smoked Tomato Mayonnaise Serves 6 Ingredients:  6 artichokes

Basting for artichokes – mix together:  2 T. Butter, melted  2 T. Olive oil  2 T. White wine  2 T Lemon juice  Salt and freshly ground black pepper,

for seasoning  Spicy Smoked Tomato Mayonnaise, recipe follows

Spicy Smoked Tomato Mayonnaise Yields approximately 1 ½ quart

Ingredients:  4 ounces garlic cloves  1 pound onions, large, sliced thin  4 Pasilla peppers, halved  4 tomatoes, halved  1 teaspoon cayenne pepper  1 teaspoon chile powder  1 teaspoon paprika  1 teaspoon salt  1 quart mayonnaise

Procedure:

Procedure:

 Slow roast the garlic cloves and onions over

 Break off the artichokes' small outside leaves.  Cut off the top with a knife and trim the sharp

 Dry the pasilla peppers and tomatoes in an

points of the leaves with scissors.  Soak in water, and wash with cold water to remove sand.  Steam until heart is tender, approximately 25 to 35 minutes depending upon size.  Allow to cool. Cut in half and remove choke stickers with a spoon.  Grill on the barbecue, basting with the butter,

oak fire or barbeque until soft. oak smoker until semi-soft. Puree garlic, onions, tomatoes & pasillas. Add the dry ingredients and mix in the mayonnaise.

Frank Ostini, Chef/Owner/Winemaker Hitching Post Restaurant & Winery Buellton, California ©2008

oil, white wine, and lemon until warm and crispy.  Season with salt and pepper mixture.  Serve with the Spicy Smoked Tomato Mayonnaise.

89


Restaurant 1833 Debuts All New Offerings Including Menu from Celebrated Chef Jason Franey Photography by Kanoa Utler

A

s a leader in the hospitality sector, Coastal Luxury Management (CLM) is pleased to announce exciting changes at Restaurant 1833 in Monterey. The restaurant recently re-opened its doors with a revamped menu and a new team in place. In December 2014, CLM welcomed awardwinning Chef Jason Franey who has been working creatively alongside Corporate Pastry Chef Ben Spungin in the kitchen to usher in an entirely new menu. Restaurant 1833 also recently brought on new Wine Director Bernabe De Luna Lopez and together with General Manager Kyle Beauregard’s team, the wine and cocktail menus will see a makeover to compliment the new dishes. “With these changes Restaurant 1833 will be like a brand new restaurant all together. We’re bringing back some of the history, while incorporating our own modern take on Gallatin's, the legendary restaurant that once occupied the space,” says David Bernahl, CEO and managing partner of CLM. “Between Jason’s menu, Ben’s ground-breaking pastry, Bernie’s new wine program, and Kyle and teams’ brand new cocktail presentations, we have an embarrassment of riches under one roof.” Restaurant 1833 was once home to Gallatin Restaurant, an infamous destination in the 1950s and 60s attracting the likes of Harry Truman, Dwight Eisenhower, Bob Hope, and Frank Sinatra. The team has always paid homage to the era in the Gallatin private dining room with a stuffed wild boar head overlooking guests, and original menu and recipe cards from Chef Gallatin Powers. With these new changes, Restaurant 1833 will channel its Gallatin roots as a throwback to the era. Chef Jason Franey, a 2011 FOOD & WINE magazine “Best New Chef,” three-time Issue 15

GEV MAGAZINE

James Beard Award finalist, and a Relais & Châteaux “Grand Chef”, brings over 20 years of experience and his modern technique to the new menu at Restaurant 1833. The menu will include spring ingredients with dishes that are both contemporary and approachable including “Buffalo Style” Sweetbreads with smoked mango and Pequillo pepper “hot sauce,” Maytag blue cheese, celery and pickled carrot ribbons; a Guajillo Chili Crusted Baby Back Pork Ribs wrapped in Feuille de Brik and served with Nuac Mam Cham dipping sauce; and the 1833 Burger with fermented cucumbers, Vermont sharp white cheddar, tomato confit, and grilled red onions served on a milk and honey roll with sauerkraut dusted steak fries and aioli. As a tribute to Gallatin’s restaurant, Franey will also offer guests an exotic culinary experience with a Gallatin Throwback menu offering Whole Beast selections such as Whole Suckling Pig, Whole Roasted King Salmon and Wood Fired Baby Goat along with sides for parties of six or more. The menu will be offered at $410 each and must be preordered a week in advance. “I’m having so much fun with this menu and love being able to cook the food I’ve been trained to do,” says Franey. “It’s such a pleasure to work with the local ingredients here in Monterey and get creative with the things I genuinely like to eat.” Also in the kitchen at 1833, Corporate Pastry Chef Ben Spungin has been crafting a new pastry menu rounding out Chef Franey’s cuisine. Spungin brings a local focus with a playful punch to desserts such as a Butterscotch Trifle with butterscotch pudding, banana rum soaked vanilla cake, almonds, whipped cream and meringue; and a “Cookie Jar” presentation offering a variety of treats, sweets, and cookies.


restaurant 1833

91


exquisite edibles

C

omplementing the new menu, new Wine Director Bernabe De Luna Lopez has created a new wine list that emphasizes hard-to-find esoteric wines offering a mix of affordable varieties along with the high-end gems expected from the 1833 cellar. With experience in organizing award-winning wine events such as the renowned Masters of Food & Wine in Carmel, Lopez was also the opening wine director at RN74 in San Francisco. At 1833 he will pay homage to the pioneers in Monterey and Santa Cruz mountains highlighting the birth of great wines produced in the early 60s, 70s and 80s featuring small verticals of Pisoni, Lucia, and Chalone, among others, while rotating and supporting some of the many newcomers. Known for creating innovative and award-winning cocktails since its inception, 1833 will introduce a revamped cocktail menu to channel the 1950s and 60s Gallatin era. As a collaborative effort, 1833’s bar team has Issue 15

GEV MAGAZINE

created a new spring cocktail list featuring bright, vibrant flavors of the season to balance with Chef Franey’s cuisine. The bar will feature fernet, amaro, bitters and barrel aged cocktails all made in house. Cocktail highlights include a No Whey made with a whey byproduct from Chef Franey’s housemade ricotta, balanced with cognac, lemon and simple syrup to create a sweet, salty and nutty cocktail; and the Iberville Street Sazarac made with Sazarac rye, Lillet Blanc, grapefruit, Peychaud bitters and an Absinthe rinse. Restaurant 1833 will continue their famous tableside service with a martini cart focused on perfecting the art of the cocktail. The team has created a well thought-out array of high-quality ingredients such as house pickled onions for the perfect Gibson; olives stuffed with locally made blue cheese; and a range of other olive varieties that pair together with select vodka and gin profiles for the ultimate craft martini. The hand selected small batch spirits

featured include St. George All Purpose Vodka, Venus 01 Gin from Santa Cruz, and Aviation Gin from Portland.

Photo courtesy of Restaurant 1833

In an effort to keep the atmosphere casual with an eclectic feel, 1833 has partnered with a New Jersey-based ceramics designer, Jono Pandolfi, for dishware to accompany the menu. Vitrified Studio, a Portland ceramics company specializing in a vitrification ceramic technique, is also supplying the restaurant’s bakeware and bowls. Tables will also be set with new glassware from Vessel, a CLM portfolio company, and a selection of vintage pieces handpicked from the team at a local

Built in 1833, this James Beard Award semi-finalist for “Best New Restaurant” is located within a historic California landmark, the Stokes Adobe house, which once housed Gallatin's, the legendary restaurant of the 1950s and 60s. Under the direction of Chef Jason Franey, Restaurant 1833 offers a menu of contemporary cuisine ii a casual and welcoming atmosphere. Restaurant 1833 offers dinner seven nights a week; from 5:30 to 9:00 p.m. Monday through Thursday, 5:30 p.m. to 2:00 a.m. Friday through Saturday, and from 5:30 p.m. – 12:00 a.m. on Sundays. Reservations can be made by calling 831.643.1833. For more information, visit www.restaurant1833.com.


restaurant 1833

Chef Jason Franey’s

Shigoku Oysters $13

four oysters served on the half shell garnished with white balsamic granita

93


exquisite edibles

Chef Jason Franey’s

Whole Gem Lettuce Salad $12

anchovy vinaigrette, shaved smoked egg ‘bottarga”, taggiasca olive crouton, and mint chiffonade

Issue 15

GEV MAGAZINE


restaurant 1833

Chef Jason Franey’s

Smashed Yukon Gold Potatoes $8 buttermilk gel, lightly smoked steelhead roe, and chimichurri

95


exquisite edibles

Chef Jason Franey’s

Guajillo Chile Crusted Baby Back Pork Ribs $14 wrapped in feuilles de brick served with nuoc man cham

Issue 15

GEV MAGAZINE


Chef Jason Franey’s

restaurant 1833

Fire Roasted Sunchokes $11 brussel sprouts, togarashi, and sunchoke sabayon

97


exquisite edibles

Chef Jason Franey’s

Salmon with Saffron Fumet $29 bouchot mussels, Manila clams, baby Castroville artichokes, and dill

Issue 15

GEV MAGAZINE


restaurant 1833

Chef Jason Franey’s

The 1833 Burger $18 fermented Swank Farms cucumbers, Vermont sharp white cheddar, tomato confit, grilled red onions on today’s milk & honey roll, served with sauerkraut dusted steak fries and aioli

99


exquisite edibles

Chef Jason Franey’s

Elevages Perigord Foie Gras “En Torchon” $21 Sauternes macerated strawberries, Fuji apples, and warm brioche

Issue 15

GEV MAGAZINE


restaurant 1833

Chef Ben Spungin’s

Floating Island $8

Poached meringue, pistachio crème anglaise, and strawberry powder

101


exquisite edibles

Chef Ben Spungin’s

Chocolate Cremeux $8

blackberry meringue, chocolate cake, whipped cream, and coriander caramel

Issue 15

GEV MAGAZINE


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 ™ For recipes and to join our online community, go to californiaoliveranch.com


DISCOVER Copenhagen | Denmark By Annabelle Pericin Photos courtesy of Wonderful Copenhagen www.wonderfulcopenhagen.dk Uformel is formel B’s cool and edgy younger brother. They share the concept of a pick and choose menu, and offer a wine selection with bottles in every price range. The restaurant is designed by Søren Vester, who is also the creative power behind formel B and Sletten. He had good help from Antonio Scaffidi, and together they have created a restaurant like no other in Copenhagen. Dark colors, brass and gold set the mood, and on weekends the music is a little louder. (Photo courtesy of Uformel)

Ranked No. 1 multiple times for ‘The World’s Most Livable City’ and having the ‘World’s Best Restaurant’ see why the Danes are ranked the ‘World’s Happiest People’.

C

ulture, clever architecture, efficient public transportation, global connectivity, and tasty cuisine are components to why the Danes are the happiest people.

Happiest place on Earth Inspiration for Walt Disney’s theme parks when he visited in 1958, Tivoli Gardens is the world’s oldest amusement park in Europe and a Copenhagen icon. Its beautiful gardens, diverse restaurants and large variety of venues and rides makes Tivoli Gardens Denmark’s most visited attraction. While you’re on the grounds of Tivoli Gardens and want to take a break from all the activities, stop by the Nimb Hotel and experience the Danish version of “High Tea”. This multifunctional luxurious boutique hotel offers exclusive gourmet experiences and breathtaking views of Tivoli Gardens. www.nimb.dk www.tivoli.dk

Food & Drink; It’s all good From Michelin star restaurants to informal eateries, Danish cuisine has an impressive array of food and drink to experience for eveIssue 15

GEV MAGAZINE

ry budget. Make sure to try the traditional Danish specialty, “Smørrebrød”, the open faced rye bread sandwich at Øl & Brød. They have refreshed this classic specialty with diverse and modern adaptations paired with their world class beers of Mikkeller and other top breweries. Another notable traditional Danish food is the hot dog and has been feeding hungry Danes for more than 80 years. Stop by The DØP - The Organic Hot Dog stand and order the Danish version of America’s favorite past time fast food. Their grilled hot-dogs are made of organic pork or beef, the bread is whole grain from slowly raised dough and topped with linseeds. It’s deliciously different.

Pony Pop Up Restaurant Photo credit Marie Louise Munkegaard

Mikkeller & Friends

For those who want to engage a higher gastronomic experience, make a reservation and dine at Restaurant Uformel. The team behind Michelin star restaurant formel B created Uformel and is formel B’s cool and edgy younger brother. Uformel showcases ingredients sourced locally and seasonally resulting in simplistic yet flavorful dishes like sweetbreads with an onion salad. www.mikkeller.dk/ol-brod/ www.visitdenmark.com www.uformel.dk

Photo courtesy of Mikkeller

Tivoli Amusement Park Photo courtesy of Tivoli


Designmuseum Danmark is Denmarks largest museum for Danish and international design and a central exhibition forum for industrial design and applied arts in Scandinavia. (Photo credit | Pernille Klemp)

GETTING THERE SAS the official Scandinavian airline with daily direct connections from the US to Copenhagen. Tel. 800-221-2350 www.flysas.com Spa Senses: This room type is for you who are looking for the full spa experience. Let your senses be seduced by scents, colors and an atmosphere, which altogether take you on a mental journey to the Far East. (Photo courtesy of Hotel Kong Arthur)

Getting around is easy Use the Copenhagen Card

Experience Copenhagen with this pass that entitles you to visit 75 museums and attractions that normally charge an entry fee and use public transportation free of charge (bus, harbor buses, train & metro throughout Greater Copenhagen). For more details go to; www.cphcard.com

105


Cool drinks

Proudly homemade

Head on down to the local neighborhood of Vesterbrogade and drink with the locals at Lidkoeb Bar. Tucked away in a backyard, Lidkoeb is a cocktail bar that embraces the notion of Danish coziness; the Danes call it ‘hygge'; and delicious classic cocktails. If you want to head toward the city center, stop in to Mikropolis. Enjoy a cold drink in this small cozy cocktail bar with ten beer taps and a bold bottle list. It’s definitely a place where you can challenge your taste buds.

Strolling down one of the hippest streets in the city, Jægersborgade houses some of Copenhagen’s local artisan boutiques that manufacture their products right in Copenhagen. Sweet treats from Karamelleriet is where some of the best smelling and tasting caramels in the city are produced and where you can get a short introduction into the art of making caramels. You can’t leave without stepping into RO Chokolade, this intimate chocolate boutique is owned by Rasmus Olsen where he creates his very own colorful and addictive chocolate.

www.lidkoeb.dk, www.mikkeller.dk/mikropolis/

A soft place to land Slumber in an oasis with a view. Hotel Kong Arthur is a stylish and modern boutique hotel that is big on cozy and implements a sustainable approach to making the hotel carbon neutral. Situated between the beautiful inner lakes of Copenhagen and buzzing downtown, Hotel Kong Arthur features 155 rooms and Copenhagen’s biggest massage & spa in Ni”mat. Find serenity and book a treatment at Ni’mat Massage & Spa. Relax in the Water Temple and surrender to the popular Temple Massage. www.kongarthur.dk www.nimat.dk

Classic simplicity Part of Copenhagen’s ambiance is Danish design and the best place to get an overview of the ‘Danish Modern’ style is at the Designmuseum Danmark. Classic furniture designed by Danish icons Arne Jacobsen, Hans Wegner, and Paul Kjærholm exhibit how clean, simple design and superior craftsmanship are timeless. www.designmuseum.dk

For those creative at heart, stop by the studio workshop of Inge Vincents Keramiker where she creates and displays her own unique signature ceramics which are translucent porcelain, all white, and called ‘thinware’. Her ceramic pieces are unique while functional and beautiful. www.karamelleriet.dk www.ro-chokolade.dk www.vincents.dk If you want to experience more of Copenhagen’s finest products, Tours Copenhagen by CPHmade is a network of almost 100 passionate craftsmen. They offer guided tours to meet some of these manufacturers and get the tale and taste of their craftsmanship. www.CPHmade.org

TOP: Enjoy high tea every afternoon from Monday to Saturday in one of the most beautiful rooms in Copenhagen at the fashionable NIMB. More info: www.nimb.dk | Photo credit Anders Bøggild BOTTOM: Michelin starred restaurant Marchal | Photo courtesy of Hotel D'Angleterre

Iconic Elegance Established in 1755, Hotel d’Angleterre is an iconic and historic landmark located in the heart of Copenhagen. Step into the luxurious lobby and you can see its rich heritage and historical significance. Its elegance and style continues as the hotel has recently undergone a complete refurbishment, and has reopened as a revitalized grand palace.Today, the owners and every staff member continues the tradition of giving first class service that has earned the hotel its 5-star deluxe rating. Michelin starred restaurant Marchal is located at the d’Angleterre Hotel and lead by Executive Head Chef Ronny Emborg. Chef Ronny’s food is a creative combination of Nordic freshness and French elegance that align with the hotel's ambition to be Northern Europe's best. Before joining Restaurant Marchal, Chef Ronny’s work was recognized and earned a Michelin star in 2010 for his work at the Copenhagen restaurant, AOC. For more info go to www.dangleterre.dk, www.marchal.dk

Issue 15

GEV MAGAZINE


Adam Aamann opened Aamanns takeaway in 2006, and three years later, in 2009, followed it up with the restaurant "Aamanns Etablissement", which built on the take-away's success. The restaurant is situated just opposite Copenhagen’s “Kartoffelrækkerne district”, between the lakes and the city ramparts. The interior design follows the same philosophy as the food: simple and classic with an innovative twist. Aamanns Etablissement, next door to Aamanns Smørrebrødsdeli, opened in 2009 serving both lunchtime and evening meals using the natural, seasonal ingredients for which Danish cuisine is renowned. (photo credit | Columbus Leth, Aamanns Etablissement www.aamanns.dk

107


wanderlust

OFF THE BEATEN PATH

TURKEY

By Liz Bernardo Photography by Nash Bernardo Issue 15

GEV MAGAZINE


off the beaten path turkey

L

ast year, after going through a life changing moment, I made a resolution. I promised myself that I would not let it define me or affect the things I really love to do and one of them is travelling. As cliche as it sounds, having survived that battle made me realize that I should live life to the fullest because you only get one chance in this lifetime. Hence, this year I wanted to be adventurous and discover a place that is different and unusual and my research led me to the road less traveled, Turkey. Some people asked “why Turkey”? My reply was definitely “why not”? My husband, Nash, a very talented photographer, and me decided to discover the sights and sounds of Istanbul and Cappadocia.

Inside, you will see traces of both Christian and Muslim cultures intertwined from the glittering gold mosaics of the Virgin and Child to the Ottoman medallions with Islamic symbols and huge pendant chandeliers. Across from Hagia Sofia was the very picturesque Blue Mosque. I would never forget walking through its courtyard and hearing the Call to Prayer for the very first time. It was called by the muezzin from the loud speakers of the six minarets of the mosque. Practicing Muslims observe this tradition five times a day. Even though we didn’t understand a word, we stopped and listened to pay respect to this wonderful tradition. Standing under the bright sun shining against the turquoise blue dome of the mosque, the adhan was melodious and felt very solemn. Inside, the ceiling was covered with over 20,000 handmade blue Iznik tiles featuring flowers, trees and abstract designs, hence the name “Blue Mosque”. A few steps away, we visited the Basilica Cistern. It’s a massive and beautifully preserved sight that lie beneath the city of Istanbul. The cistern was built with large columns and its main purpose was to catch and store rainwater to supply the Topkapi Palace, the main residence of Ottoman sultans for hundreds of years.

We were greeted with perfect weather in Istanbul, much similar to what we have in San Francisco. Had we been there a week before, we would’ve battled a snowstorm that they said they have never experienced in the past 19 years or so. We stayed at the RitzCarlton Istanbul and service was truly above and beyond. The staff made us feel at home and we were greeted with a bowl of Turkish Delight and a We crossed the Galata Bridge cup of a traditional lined with locals, young and Top: Christian Mosaics and Islamic creamy winter drink old, fishing and underneath the Medallions inside Hagia Sophia | Opposite called Salep, made of bridge were restaurants where Page: The Grand Bazaar milk and the powder of a you can view the local ferries wild orchid and a little sprintransporting people to the Asian kling of cinnamon. We were thrilled to find that our side of Istanbul back and forth throughout the day. room had an amazing view of the Bosphorus. The Grand Bazaar, Istanbul’s largest covered market, was boasting with beautiful and colorful tea and coffee We woke up early the next morning very excited. We sets, Iznik tiles, ceramics, rugs, and jewelries. This labbought our Istanbul Kart, a travel pass that you can yrinth requires days, weeks, even months to fully see. load money into so you don’t have to buy a ticket The Spice Market is a must visit too. I wanted to stop, each time you take public transportation, and eagerliterally, in every corner store as I was mesmerized by ly went to discover the old town. We got off at the the unique and different colors and smells of spices, Sirkeci Tram Station and worked our way up a winddried herbs, nuts, tea, dried fruits and everything in ing road to reach the Hagia Sophia. We stood in surbetween. Working with pastry everyday, I can’t help prise by how enormous the mosque was. It was first but stand in awe at how interesting, unique, and colora Greek Orthodox Church, turned into a mosque unful the different types of baklava, jellies, and Turkish der the Ottoman Empire, and is now a museum. delight were.

109


wanderlust

highlight

ISTANBUL FOOD TREK

Clockwise 1. Food Anthropologist Tangor Tan and Turkey's Master Chef Musa Dagdeviren behind Ciya Sofrasi 2. The Spice Market 3. Flawless restaurant setting at Mikla, voted the best restaurant in Istanbul 4.Chef Cihan Cetinkaya of Mikla and the author, Liz

O

n our stay in the city, we were very privileged that we got to dine in at Mikla, a fine dining restaurant voted the best in Istanbul. The restaurant had a magnificent 360-degree view of the Istanbul skyline. The food was very unique as it was a mix of both the Turkish and Scandinavian influences of Chef owner Mehmet Guhrs. It was by fate and chance that we met the wonderful, kind, and very humble people contributing to the very success of this restaurant, Corporate Chef Cihan

Issue 15

GEV MAGAZINE

Cetinkaya together with Food Anthropologist Tangor Tan. They work together as ambassadors of the New Anatolian Kitchen in Istanbul and they promote the slow food movement in Turkey. They are committed in studying and preserving the local and culturally significant heritage Anatolian ingredients, customs, and recipes while at the same time discovering different ways to use them in modern day cooking. They then bring extraordinary food experiences to the group of restaurants they handle all over Turkey. Their company,

Istanbul Yiyecek Icecek Grubu, makes sure that they support local producers, farmers, and small businesses. We walked the winding old streets of Istanbul with Chef Cihan and visited local bakeries, institutions I must say, and tasted a variety of pastries and delicacies. Our favorites were the very buttery bread sometimes filled with cheese or vegetables called pogaca, a thin flaky pastry filled with meat or dusted with powdered sugar called borek, a Turkish circular bread topped

with sesame seeds or poppy seeds called simit, and of course we also got to visit the best baklava store in Turkey called Karaköy Güllüoğlu. Sipping a cup of traditional Turkish black tea while crossing the Marmara Sea, a quiet 20-minute ferry ride with Food Anthropologist Tangor Tan brought us to the Anatolian side of Istanbul. We first visited a famous confectionery shop, Şekerci Cafer Erol, which have been selling traditional Turkish candies and pastries since 1807. We sat down and sipped a cup of Turkish coffee


off the beaten path turkey

and then went around for a stroll at the bustling wet market of Kadikoy. We got to see busy vendors in their stalls selling different kinds of produce, meats, cheeses, and the freshest catch of the day. Their pickled vegetables soaked in a pink colored pickling liquid is a must have. While there, Tangor also introduced us to the legendary Musa Dagdeviren. He was the very first Food Anthropologist in Turkey and he is considered a Master Chef as well. He owns several restaurants named Ciya Sofrasi, where we got the opportunity to have lunch that day. Unforgettable dishes include their Turkish salad and hummus plate and their very tender and juicy lamb kebap cooked with pistachios.

Main image Simit, a traditional circular bread baked in one of the very few left wood-fired ovens in Istanbul Top Behind the scenes from the Mikla kitchen Bottom A variety of Baklavas from thew wellknown Karaköy Güllüoğlu

111


wanderlust

Issue 15

GEV MAGAZINE


off the beaten path turkey

F

rom Istanbul, we took an early morning flight to Cappadocia. Our entire experience in Cappadocia felt like we stepped foot on another planet. It was downright different and there is no other place in the world quite like it. Cappadocia is a region in the Asian side of Turkey, known for its unique valleys, rock formations, and their massive underground cities. We stayed at the Cappadocia Cave Suites in the small quiet town of Goreme. Our room was so unique and was literally carved out inside a rock formation called a fairy chimney. It was very cozy and had all the amenities a typical hotel room would have. After checking in, we watched a beautiful ceremony of whirling dervishes. What started out as gentle turns became increasingly faster, following the ceaseless music and rhythmic chanting of poetry. Soon enough, the dervishes seemed liked they were in a very peaceful state of trance that resembled soaring. Our very first morning in Cappadocia was very special as we awaited our magical Hot Air Balloon Ride with Voyager Balloons. We’ve done Hot Air-Ballooning before in a different place, but I must say that nothing could compare to our experience in Cappadocia. As we flew our way up higher and closer to the clouds, we saw an amazing sunrise and it became apparent to us at how astonishing the region of Cappadocia and its rock formations really were. It was blissful and too wonderful for words to describe. We also visited the Derinkuyu Underground City, which was built by the Christians from the 7th to the 12th century to hide from their enemies. The city was carved out of unique geological formations rand went eight floors underground. We saw churches, bedrooms, living rooms, wineries, kitchens, food storage and a natural air ventilation so they can actually live there for months until

Top Istanbul Skyline Opposite page (Clockwise)1. Colorful Hot Air Balloons flying over the breathtaking valleys of Cappadocia 2. Fairy Chimney Suite at the Cappadocia Cave Suites 3. Uchisar Castle in Cappadocia 4. The Blue Mosque 5. The Hagia Sophia 6. The Cappadocia Cave Suites

it’s safe to come out once again. Other must discover sights in Cappadocia are the Goreme Panorama, Pigeon Valley Viewpoint, Rose Valley, Pasabag, Avanos Pottery, Cavusin Village, Goreme Open Air Museum, and Love Valley. As we reached the end of our journey in Turkey, we didn’t want to leave. We got to know a very different culture, the sights were astonishing, the food was excellent, but what stuck with us the most was the hospitality of the wonderful people we met along the way. As we got to see and discover the place they call home in a whole new different light, we were humbled by their generosity and will never forget their kindheartedness. We are forever grateful for the amazing experience we had in Turkey and we can’t help but daydream of the next opportunity for us to come back.

10:00 113


wanderlust

A Mediterranean Food & Hike Travel

SLOW

CROWN ROAD A PHOTOGRAPHIC TOUR BY

VCROWN

21:00 Issue 15

GEV MAGAZINE


slow crown road

T

09:00 The Nautas Cave

he morning sun rises in gold at Cabo de San Antonio in Denia. Among purple clouds, a salty sea silence brings the voice of Circe announcing our departure. Today, thanks to Nacho Lurbe & Jorge Bresso, we begin a 16 mile scenic and gastronomic tour which will have us walking from the Port of Denia to Cabo de San Antonio, from Cabo de San Antonio to Javea and from Javea to Gata de Gorgos; a Mediterranean hike.

11:00

Saint Anthony’s Cape Peak

The rowers are ready for the trip which commences at 09:00 am, lunching with Miquel Ruiz, a former Michelin Star at La Seu which has been transformed into a volcano of gastronomy. From Miquel we will follow the coast line to Cabo de San Antonio searching for the Nautas Cave in order to climb a cliff from where we will dream, for a moment, that man can fly. Then we will cross the peak of the Cabo in order to take the route to Javea to visit the kitchen of Alberto Ferruz, another Michelin Star Chef taking the Spanish Levant cuisine to empyrean levels at his restaurant Bon Amb. Ultimately, from the paradise of Bon Amb, if forces still favor us, we will route towards Gata de Gorgos, our final destination, where we are expected at Cosa Nostra Pizzeria. Be the Eye of Athena with us.

On the Road

13:00 115


wanderlust

16:00

The walking passenger

18:00

17:00

Mediterranean Sea Shore Denia

19:00 Alberto Ferruz’ One Michelin Star at Bon Amb

21:00 Artichoke Salad Issue 15

GEV MAGAZINE


slow crown road

OUR ITINERARY 9:00 a.m An early morning spanish "Almuerzo" at Bar Vareta with former Michelin Star Chef Miquel Ruiz. - Salty cocas with peppers and eggplant - Pot meat balls. - Small shrimps, Gambeta, and chard - Cana de sobrasada - Fried Fish - Blanquet - Coca boba and mistela wine.

20:00 A view of the Montg贸 Massif

Route from Denia麓s Port to Cabo de San Antonio. Route Cabo de San Antonio to Javea. 16:00 pm Tapas at Tasca la Rebotica - Roasted peppers salad - Mar y montana meatballs with rice.

20:30

Route Javea to Gata de Gorgos visiting Alberto Ferruz Bon Amb Michelin Star Restaurant.

The Siren on the Road

22:00 Dinner at Pizzeria La Cosa Nostra

21:30

22:00 Final destination; La Cosa Nostra

117


et voilà vin

Issue 15

GEV MAGAZINE


canalla bistro

CANALLA BISTRO BY RICARD CAMARENA VALENCIA IN A BITE A PHOTOGRAPHIC TOUR BY

VCROWN

119


et voilĂ vin

I

n Canalla Bistro things happen in an urbanite way; quickly, delightfully hipster and in a gourmet snack style that provokes all your senses. Ricard Camarena conquers the city with a gastronomic jazz-fusion, evoking Peru, Japan, Spain, Turkey, home recipes, reinterpreting North America, a gastronomic world tour. Here one vibrates, lives and is carried away by the rhythm of a genius who always cooks with starlight. Experiencing Valencia this way is to feel the tempo of the twenty-first century from the food lifestyle point of view. Experiencing Canalla Bistro this way is to fly across continents to other cultures, to hear other voices, move to different rhythms. Breathing Canalla Bistro is the ultimate geniality of Ricard Camarena.

Issue 15

GEV MAGAZINE


canalla bistro

121


et voilĂ vin

1

2

4

6

5

7

8

10

12

9 Issue 15

GEV MAGAZINE

11

3

www.canallabistro.com/en Carrer del Mestre Josep Serrano, 5, 46005 Valencia, Valencia, Spain +34 963 74 05 09


canalla bistro

MUST TRY DISHES 1. Vietnamese Nem smoked salmon, arugula and feta cheese. 2. Lima Cause range chicken (potato, red onion, chili and cilantro). 3. Sandwich smoked eel nigiri and miso eggplant. 4. Croqueta basil pesto and arugula. 5. Shrimp dumplings steamed with garlic. 6. Sashimi marinated butterfish, sauteed spinach and ginger. 7. Bacon Grilled pork with hoisin sauce and peanuts tatsoy. 8. Marinated tuna belly sandwich with lettuce and satay sauce. 9. Steamed pork sandwich Beijing. 10.Lamb Kebab Crunchy. 11.Oro. Cookie, passion fruit, cocoa and toffee banana. 12.Roasted pumpkin waffle with vanilla cream.

123


et voilà vin

Issue 15

GEV MAGAZINE


ricard camarena

RICARD CAMARENA THE POETIC LOGIC OF A MICHELIN STAR A PHOTOGRAPHIC TOUR BY

VCROWN

125


et voilĂ vin

R

icard Camarena has first established and ultimately become the perfect tempo of haute cuisine; its essential expression, borne across the ages of man: the poetic logic of the kitchen. The Gastronomy, the Haute Cuisine spans poetic ages, divine idolaters and geeks, but Ricard Camarena, active air element, has always run his gastrosymbolic charts abiding by the rules of logic, devotion and outrage: he is the keeper of the secret.

His compositions are successive, sequential arts where products are aligned; progressive arts, where the product already embodies the symbol, compositional arts where complex gastronomical intentions become poetic arts; where the interaction of the products deliver their powers. Ricard is the abandonment of artifice sublimating the kitchen: element, principle and method. If to Ricard Camerena´s cooking we add the wine finesse contained in David Rabasa´s selection, the whole experience becomes eternal. A memory for a long day, for a few hours a unique experience, for a moment I visited heaven. Ricard Camarena is not a 1 Michelin Star, it is a 3 Michelin Star.

Issue 15

GEV MAGAZINE


ricard camarena

127


et voilà vin

OUR TASTING MENU - Opening Vase - Onion, anchovies, coffee and black garlic. - White asparagus salad, creamy salmon caviar, coconut juice and kaffir lime. Salted mackerel, smoked milk, beet and dill. - Skin grilled zucchini, steak tartare and caper emulsion. - Fall vegetables with veal broth al amontillado. - Valencia oyster, avocado and "horchata" galanga. - Baby artichokes marinated with rosemary, tangerine and ravioli fried artichoke. - Creamy trumpets, chanterelles and savory rice. - Whiting in brine, bobby beans, onion and sundried tomato juice. - Taco eggplant, tuna rillete and "bull". - Shoulder of kid juice with carrots and herbs. - Iberian pork sandwich, smoked eel and peanuts. - Apple, biscuit, pepper and cloves. - Curry fresh fruit, herbs and coconut. - Roasted pumpkin, yogurt and ginger.

WINES - Tio Pepe, Fino en rama, Gonzalez Byass, Jerez de la Frontera. - Domaine Montbourgeau, 2006. - Madeira, Barbeito, Sercial 1992, Frasqueira. - Vitovska, Venezia Giulia, Vodopivec. - Coliseo Amontillado, Vors, Jerez. - Viña de Martin, Escolma, Ribeiro. - Alvarinho, Dorado, 2005. - Ame Soeur, Syrah de Seyssuel, 2011. - El Abuelo, Fondillón GranReserva, Primitivo Quiles.

Issue 15

GEV MAGAZINE

www.ricardcamarena.com Carrer del Dr. Sumsi, 4, 46005 Valencia, Valencia, Spain +34 963 35 54 18


ricard camarena

129


et voilà vin

Issue 15

GEV MAGAZINE


enrique mendoza winery

ENRIQUE MENDOZA WINERY UNIQUE MEDITERRANEAN TOURS A PHOTOGRAPHIC TOUR BY

VCROWN

131


et voilĂ vin

P

epe Mendoza, the Viticulture Master behind Enrique Mendoza, is a wine landscape unto himself. Oceans of light wash the soils of Finca Chaconero, Villena, and L'Alfas del Pi, Alicante, giving color to wines that make us read travel maps. Pepe Mendoza is the author of El Estrecho, Santa Rosa and Las Quebradas. His hands transform a single Monastrell vineyard loIssue 15

GEV MAGAZINE

cated in "El Estrecho de Pipa", situated at 700 meters above sea level, into a ruby red wine with hints of burgundy, clean and shiny. El Estrecho vineyard grows in thin sandy soil with limited organic content; nevertheless it allows the plant to achieve polyphenolic richness without exhaustion or stress. From this unique terroir you can perceive fruitful aromas, balsamic aromas such as pine,


enrique mendoza winery

133


et voilà vin

wet soil and rosemary. El Estrecho is a world in itself of ripped red berries, prickly pear bread, accompanied by subtle toasted touches of cedar given mainly by the ageing in the barrel. El Estrecho is pure essence. Santa Rosa is a ruby color landscape with shades of orange. In Santa Rosa you find graphite, black stones, soil mixed with spicy, herbal and floral aromas making this wine so elegant, balanced and harmonious that for a moment you will be transported to a world of silks, as in the travels of Marco Polo. Santa Rosa is a cuvee (70% Cabernet, 15% Merlot and 15% Shiraz) that has been made with grapes that were selected from Finca Chaconero´s vineyards in Villena. Only select bunches that had the smallest diameter grapes make this wine. The wine ferments at 28ºC with frequent and daily overpumpings. A maceration process follows the fermentation for 14 days. Santa Rosa is the perfect symphony for a Mediterranean night; Las Quebradas, bedrock and stony soils at 500 meters high and very poor in organic matter. From this soil sprouts the cherry red fruit with garnet highlights. Mediterranean herbs like rosemary, lavender, thyme and balsamic perfumes dress this jewel born out of 1500 vase-shaped plants. Las Quebradas is a powerful and elegant wine with sweet and oily tannins. Las Quebradas is the essence of a perfume that is the story of the works and days of the Spanish Levant;100% Monastrell. And so we experience the territory of Pepe Mendoza and Enrique Mendoza Winery with the breeze on our faces, the wine into the body, knowing that the world is a journey which begins in the Mediterranean.

www.bodegasmendoza.com Partida El Romeral, S/N, 03580 l'Alfas del Pi, Alicante, Spain +34 965 88 86 39 Issue 15

GEV MAGAZINE


enrique mendoza winery

135


what’s happening?

GEV EVENTS

Special Winemaker Luncheon at Zingari Restaurant feat. Bianchi Vineyards WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Tamara Gorman Strasser

By Kathryn Holland Besser

F

rom a secret wine making operation in a Prohibition-era Brooklyn basement to a vibrant family-run winery on the East side of Paso Robles, Bianchi Winery is mining gold in Central California. Recent wins, including Best in Show at the California Zinfandel Championship and a gold medal in Florida, have cemented Bianchi’s reputation as a producer of classically elegant wines. Having a stellar winemaker at the helm doesn’t hurt either. Tom Lane has twice been named Winemaker of the Year: 1996 (Jerry Mead’s) and 1997 (Dan Berger’s). We were fortunate to score an invitation to an exclusive look at some of the current vintages. On a record-breaking warm afternoon in late January, Bianchi Winery teamed up with Zingari Ristorante of San Francisco to host a delightful lunch. Issue 15

GEV MAGAZINE

The intimate event began with passed appetizers (mini crab cakes with paprika aioli, prosciutto wrapped mozzarella with a balsamic glaze and an assortment of bruschette) accompanied by bottles of Bianchi’s refreshing Santa Barbara Pinot Grigio (2013). Beau Bianchi, along with his charming wife, Brandee, regaled us with tales of Bianchi’s humble beginnings in his grandfather’s basement through his father’s long tenure (primarily as the business manager) and finally Beau’s foray into the family business in 1998. Throughout the meal, he gave an excellent primer how Bianchi selects particular grape varietals to achieve their signature blends. Zingari’s chef rose to the occasion and created a delicious four-course tasting menu that paired wonderfully with the suite of Bianchi wines.

A first course of pan seared jumbo scallops with a succulent Oyster/Shitake/Portobello/ Porcini mushroom ragout complimented by Bianchi’s Santa Barbara Chardonnay (2012). A second course of lobster stuffed ravioli topped with shrimp in a heavenly smoked tomato cream sauce. The Santa Maria Valley Pinot Noir (2012) provided a welcome contrast to the richness of the dish. A delicious main course of grilled lamb chops and a grilled asparagus potato pave atop a Cabernet reduction. The dish was perfectly matched to Bianchi’s Paso Robles Cabernet Sauvignon (2011). A dessert course of chocolate mousse cake served with Bianchi’s Paso Robles Syrah (2011).


TASTING NOTES Get to know Beau Bianchi You mentioned Bianchi wines are “New World Style” – how would you describe this style? Our California climate tends to be warmer than Old World Regions (e.g., Europe) creating riper grapes with more sugar which leads to wines with higher alcohol and a bigger, bolder feel. To you, what Bianchi wine stands out, year after year, and why? Tough question and I get asked this a lot. One year our Cabernet Sauvignon will score well, the next year our Chardonnay, and the next our Syrah, but if I had to pick one, I would say our Zinfandel. Paso Robles’ Zinfandels have always been strong and for us it is a fan favorite year after year. What is the most marked characteristic of Bianchi whites? Of reds? Do you set out to achieve these characteristics beforehand or do you let the character of the grapes determine the main characteristic of a blend?

Our goal with any wine is to stay true to the grape. We make fruit forward wines with layers of flavors. What are the greatest challenges of running a family business? What is the best part? The best part of working in the family business is I get to work with Family. The toughest part is I have to work with Family. I think there is more emotion in family businesses. The disagreements are more passionate while the achievements are sweeter. What are your plans for the future of Bianchi wines? Right now we are staying the course as we have been successfully growing the brand and achieving great scores. We will also be bringing to market some nice blends and plenty of new wine club only releases.

Visit them ZINGARI RISTORANTE Club Donatello Owners Association, 501 Post St, San Francisco, CA 94102 (415) 885-8850 www.zingari.com BIANCHI WINERY & TASTING ROOM 5806 N Modoc Ave, Kerman, CA 93630 (559) 846-7356 www.bianchiwine.com

137


what’s happening?

GEV EVENTS

The Party Evangelist’s Vacation Daydreaming at

CALYPSO ST. BARTH SANTANA ROW WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Photos by Rosaura Sandoval Photography www.rosaurasandoval.com

K

athryn Besser, aka The Party Evangelist, teamed up with Calypso St. Barth/ Santana Row, Asal Beauty, Rosaura Sandoval Photography and Longeva Skincare to host a private shopping party highlighting Calypso’s Spring 2015 Collection. Guests were greeted with mango-margarita cocktails featuring grilled serrano pepper rings and sampled small fruit bites inspired by vacation locales around the world. After finding the perfect outfit to reflect a bucket list travel destination, guests enjoyed complimentary make-up applications by the talented artists of Asal Beauty then stepped in front of Rosaura Sandoval’s camera for souvenir snapshots. Longeva Skincare provided onsite skincare consultations and donated travel-sized Longeva products for the evening’s raffle.

Issue 15

GEV MAGAZINE


Vacation Beauty by Asal of Asal Beauty

Her Top

5 Beauty Tips “I believe makeup can amplify our strengths and also our weaknesses. It can re-tell the story. It can transform. My inspiration comes from everyday beauty – I love to find new and unique ways to bring out the best in my clients, and I want to share my passion for color, connection, and life with you.”

1 2 3

Keep it simple! Bring only a few items that suit your personality. If you love to highlight your eyes, then full lashes and waterproof mascara is your best friend. Or even better, consider lash extensions that will last you a few weeks and eliminate the mascara process altogether!

If you are a blush and lipstick kind of gal, choose two favorite lip tint colors and use on lips as well as cheeks. This will give you a pop of color as well as longevity through the day. No more reapplication!

Remember, the most important part of your vacation makeup kit is a great moisturizer, and, of course, sunscreen! You can achieve a more flawless complexion with a CC or BB cream (check your local drug store) with an SPF30 for everyday activities up to SPF50 if you're spending more than 30 minutes in the sun.

4

If you are high maintenance like me, then combine steps 1, 2, and 3. I would also bring a matte, quicksetting, hydrating foundation that gives you an instant warm hue for nights out. A great choice is Smashbox™ Studio Skin 15-hour Wear Hydrating Foundation.

5

Even though most of us love to look tan, I suggest you NEVER tan your face or décolletage. Invest in a big summer hat that will give you not only relief from the sun’s heat but also from its harmful rays. AsalBeauty offers professional on-site makeup and hair services for bridal, fashion, TV, corporate activities, and classes for groups and individuals. Find them online at www.asalbeauty.com

139


what’s happening?

GEV EVENTS

Yountville Live, Town’s First-Ever FOOD, WINE & MUSIC SHOWCASE CELEBRATES SUCCESS WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Photography by Tubay Yabut

w

ith performances by multi-platinumselling musicians, food by celebrity chefs and local stars, and the finest Napa Valley wines, the 2015 Yountville Live event March 19 through March 22 delivered an unrivaled Wine Country experience. Long considered the culinary and viticulture heart of Napa Valley, the Town of Yountville is the ideal venue for what many are calling the ultimate luxury get-away event. The event combined live music performances by top artists with food-and-wine pairings offered by the region’s most ac-claimed chefs and wineries. “Yountville Live was an ambitious undertaking for our small town, and despite some glitches you might expect for any first-time event, it delivered on its promise to provide world-class music, food and wine in an unrivaled Wine Country setting,” said Cindy Saucerman, president and CEO of the Yountville Chamber of Commerce. “Year one is an invest-ment year for our small town. We learned what worked well and what we can improve upon for next time.” Colbie Caillat, the Grammy award-winning singer songwrit-er who performed at Yountville Live, said, “What a fantastic venue and audience. It was such an honor to be included in the first-year lineup for Yountville Live. The fans were very engaged and appreciative, and all the delicious local wine and food made it even more special.” Chef Bob Hurley, owner of the acclaimed Hurley’s Restau-rant in Yountville, was similarly enthusiastic.“Yountville Live attracted lovers of great food, great wine, and great music, and they found it all here this week. I was so pleased to be a part of the wonderful and unique Wine Country experi-ence.” For information about Yountville Live, visit www.yountville.com or contact the Yountville Chamber of Commerce at (707) 944-0904, www.yountville.com. Issue 15

GEV MAGAZINE

Yountville Live VIP Welcome Reception at Brix Restaurant & Gardens


141


what’s happening?

GEV EVENTS

Yountville Live, Town’s First-Ever FOOD, WINE & MUSIC SHOWCASE CELEBRATES SUCCESS WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Photography by Tubay Yabut

Yountville Live After Hours VIP Party at Chef Michael Chiarello’s Bottega Ristorante

Issue 15

GEV MAGAZINE


143


what’s happening?

GEV EVENTS By Tamara Gorman Strasser

Winemaker Luncheon at Perbacco Masi Agricola Dry Aged Lunch WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Karie Zarsky Bennett Photography by Rey Del Fierro

E

verything old is new again? Is there really a new way to make wine? Everyone is looking for the newest, most effective ways of doing something, whether it’s winemaking, or creating the most flavorful food to eat with that wine. What if the newest way to get the best out of food and wine is to go back to the old ways? That’s the philosophy embraced by the winemakers of Masi Agricola, and the artisan meat purveyor, Flannery Beef, which both use a dry-aging process to produce a uniquely flavorful product. Both are family-owned and -run businesses, and have handed their processes down through generations. I recently had the good luck to be an invitee to a luncheon that brought together three amazing components of a great meal: restaurant, wine, and food. First, the restaurant which hosted this event was Perbacco, which is situated on San Francisco’s California Street, in the heart of the financial district. The private room they devoted to us was upstairs, and gave us a bird’s eye view of the active kitchen, where our beautiful lunch was being prepared. For over 200 years, the Boscaini family have been winemakers in the Veneto region of Italy. Sandro Boscaini, the ‘guiding light’ of the Masi company, represents six generations of vignerons and calls Masi wines ‘modern wines with an ancient heart’. His son, Raffaele Boscaini, who was one of our hosts, also happens to be the newest of seven generations of Boscainos who have become passionate cutodians of the wines. As the first course was placed in front of each person at the long table, Raffaele welcomed the group and gave us a short history of the Masi winery, which opened in 1772. Masi occupies the historic Valpolicella estate, which once belonged to descendants of the 14th century poet Dante Alighieri. Masi’s point of difference is the unique Appassimento method that semidries the grapes to concentrate the flavors in a way modern methods aren’t able to do. This pro-cess brings up the sugars and a depth of flavor that I was able to detect from the first sip. It’s a traditional method in the Veneto region, and an ancient technique that has been used for centuries. In order to concentrate aromas and flavors, the grapes are laid out on bamboo racks in drying lofts over the winter before begin-ning the fermentation process. Issue 15

GEV MAGAZINE


The Menu Our first course arrived, created in the Perbacco kitchen: A beautifully composed salad of Fuyu persimmon, Asian pear, green apple, hazelnuts, and ricotta salata, kissed with a honey cinnamon vinaigrette. It was paired with the 2013 Masianco Pinot Grigio e Verduzzo delle Venezie, a smooth, velvety white wine that was as crisp as the crunch of the fresh pear in the salad. It was dry, yet had a honey and citrus finish that perfectly complimented the seasonal fruits on my plate. For the main course, two red wines were poured: • 2008 Amarone Della Valpolicella Classico, Riserva Di Costasera,

sun, and these wines showed a lot of forward fruit. This course was served family style, and the term was fitting, seeing as Masi Agricola wasn’t the only family company being represented. Our second host was Bryan Flannery of Flannery Beef, a secondgeneration meat purveyor, producing American dry-aged meats since the 1960’s. Flannery also employs a classic technique to get a deeply flavored product — dry aging. The difference between wet and dry aging is a big one. Much like Masi Agricola’s drying of the grapes to concentrate flavors, dry aging beef creates a natural enzyme action that breaks down the muscle fibers in the meat, resulting in an amazing tenderness.

• 2010 Amarone Della Valpolicella Classico, Costasera. The Costasera (Italian for ‘evening slope’) grapes are grown on a hillside that faces the setting

Masi Agricola is located at Via Monteleone, 26, 37015 Gargagnago di Valpolicella VR, Italy +39 045 683 2511 / www.masi.it

FIRST COURSE Salad of Seasonal Winter Fruits Chicory / Ricotta Salata / Hazelnuts Honey-Pear Vinaigrette 2013 Pinot Grigio, Verduzzo Delle Venezie, Masianco MAIN COURSE Served Family Style Dry Aged Rib Cap with Radicchio Salad / Frilly Mustard / Balsamico 2008 Amarone Della Valpolicella Classico, Riserva Di Costasera Dry Aged Strip Loin Sunchoke Puree / Amarone Reduction 2010 Amarone Della Valpolicella Classico, Costasera CHEESE COURSE Castelmagno Dop Blu Del Moncenisio, Cotogna Marcona Almonds

145


what’s happening?

I got to experience this first hand when we were served a Dry Aged Rib Cap ‘en bleu’, meaning redder than rare, almost blue. The rib cap, known as ‘Butcher’s Butter’ is regarded as one of the most prized and tender cuts of beef. It was highly marbled, dark, and dense—the beef equivalent of dark chocolate. I took a bite of the meat and followed it with a sip of the 2010 Amarone, which spoke to me of a balsamic tone, cranberry and cinnamon flavors, and a soft finish. When served a red, cold-in-thecenter slice of beef, most people would send it back for a few more seconds on the grill. The food writers around our table knew ex-actly what it was, something special, and before long, pens were scribbling what I imagine were ‘Odes to the Rib Cap’. As we ate, Bryan spoke to us about Flannery Beef, and the artisanal methods they use to get the level of tenderness we were enjoying. He spoke of the beef much the way Raffaele spoke of the wine, with love and passion for the product and the pro-cess. It was truly inspiring, and got me ready for the second cut of beef. Paired with the 2008 Amarone, the Dry Aged Strip Loin, served medium-rare and laid atop a glaze of Amarone reduction, was slightly firmer than the rib cap, but oh-so-much-more-tender than most beef I’ve had. A slight sear on the outside lent a bit of welcome texture and set off the

Issue 15

GEV MAGAZINE

softness of the meat. I barely needed a steak knife for either of the cuts we were served. The 2008 Amarone talked to me in blackberry language, laying down a bit of cocoa and coffee notes and delivering a long finish. This wine was a gentle giant and I found myself going back to this glass more than a few times with both cuts of meat. The cheese course was paired with a 2007 Amarone Della Valpolicella, ‘Vaio Armaron’ and was beautifully presented to us on a simple white plate with each component proudly arranged: Castelmagno DOP and Blu Del Moncenisio cheeses accompanied by Cotogna Quince paste and Marcona Almonds. This Amarone was the perfect foil for the strong cheeses, with flavors of almond, clove, sweet cherry, and aroas of vanilla and cinnamon. It complimented this final course without go-ing anywhere near ‘sweet dessert wine’ territory. It’s interesting to note that this wine is aged 3 years in Slavonian oak, then 4 months in cherry wood casks before being bottled. There was definitely an influence from the cherry wood on the palate. At the conclusion of this amazing luncheon, I felt so fortunate to have had the op-portunity to learn more about the Masi wines and Flannery Beef. What a pleasure it was to know that some of the old ways are still the best ways to create something new.


GEV EVENTS

VIP Dinner at Sam’s Grill A Nod to the Past and Toast to the Future WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Eileen Solis Rogers Photography by Brian Wong

H

idden behind a narrow alley in the financial district is a San Francisco favorite for well over a century: Sam’s Grill & Seafood Restaurant. Sam’s recently hosted an event, “A Nod to our Past and a Toast to our Future,” and I was very excited to attend this event as I used to frequent Sam’s in my days working at the Pacific Stock Exchange. It has been at least a decade since I last had a meal there, and I felt a little nostalgic when I got the invitation. In San Francisco, dozens of exciting new places sprout up each year, and it has a restaurant for every mood, every palate, every budget, and every occasion. When one is in the mood for something classic, old school, Sam’s is your place. Sam’s has kept its classic, traditional and old school representation. I realize that I run the risk of dating myself with all this sentimental yearning for the past, but I am proud that Sam’s offers all that with its curtained private booths, mahogany bar, white table cloths, dark paneled walls, tuxedo-clad waiters and fresh seafood prepared in classic ways (i.e., shrimp or crab Louie, shrimp cocktail, Petrale Sole, etc.). It’s no wonder Sam’s has continuously been voted “The Bay Area’s Top 100 Restaurants” by the S.F. Chronicle. Sam’s has an extensive menu which hasn’t changed much, but our evening started with an open bar and Appetizers of Smoked Salmon, Drake’s Bay Oyster on the Half Shell and Sauteed Button Mushrooms. We each devoured a plate of Mixed Greens Salad with a heaping of shellfish (crab meat, calamari rings and bay shrimp). A plate of Cold Asparagus

with mustard sauce was passed around also, and most of us took seconds as they were delish! For our Entrée, we had a choice of Charcoal Broiled Petrale Sole, Veal Piccata or Penne Pesto. I indulged in the Veal Piccata which paired well with 2010 Fort Ross Pinot Noir, Sonoma Coast. For Dessert, we had traditional Tiramisu and Grand Marnier Pancakes. Sam’s Grill is at the heart of the high traffic hub bub of San Francisco’s powerhouse, but once inside, you are whisked into a Cheer’s-themed atmosphere where everybody knows your name! It was a heartwarming experience to dine in familiar territory. I almost knew what to expect from the service, to the ambience, to the food. Nothing was short of fantastic and I am happy that Sam’s is here to stay.

Visit them at 374 Bush St, San Francisco, CA 94104 | (415) 421-0594 www.belden-place.com/samsgrill

147


what’s happening?

GEV EVENTS

The 59th Conference of the United Nations Welcome Dinner for the Philippine Delegation Hosted by Atty. Loida Nicholas Lewis & Secretary Imelda M. Nicholas WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Atty. Carmelita P. Sison Photography by Ramon Orlanes

I

nternational Women’s Day each year falls on March 8, which also signals the opening of the annual Conference of the U.N. Commission on the Status of Women and this year was not an exception.

When 9,000 women come together in the city that never sleeps to take stock of their collective status twenty years after, trust it will be a contentious, glamorous and delicious event. The energy the women were bringing to the table for this momentous evaluation was extraordinarily huge. This year’s conference of the UN Commission on the Status of Women (CSW), the 59th such annual conference, had the particular agenda of reviewing the historic Beijing Platform for Action passed by UN member States twenty years ago at the historic Fourth World Conference on Women in Beijing. In 1995, a record 50,000 women had gathered in the Chinese capital as well as the neighboring town of Huairou to produce a document that would enrol the entire United Nations to the task of removing the thick, crusty layers of discrimination and subordination that women the world over had long suffered. The Beijing Platform for Action or BPFA was the most comprehensive consensus document ever written, transcending the differences of race and religion, age and color, and politics and ideology. The BPFA dissected, organized, and “systematized” feminism into 12 issues, referred to in the document as “areas of concern”: (1) Women and poverty; (2) Education and training of women; (3) Women and health; (4) Violence against women; (5) Women and armed conflict; (6) Women and the economy; (7) Women in power and decision-making; (8) Institutional mechanisms for the advancement of women; (9) Human rights of women; (10) Women and the media; (11) Women and the environment; and (12) The girl-child.

Issue 15

GEV MAGAZINE

Atty. Nicolas welcomes (from L to R) Phil Mission to the UN Ambassador Susana Natividad, former Ambassador Rosario Manalo, Lewis' sister Chair of the Commission on Filipinos Overseas Secretary Imelda Nicolas, and Secretary Patricia B. Licuanan, Chair of the Phil Commission on Higher Education who also heads the Phil Delegation this year.


In short, the BPFA was a universal plan of action of women all over the world so that their rights as women are recognized as inalienable human rights. Fast forward twenty-years after to 2015, the current 9,000 women had assembled in New York, braving the city’s bitter cold, to see how far—or near—they have come. From the bustle at the UN headquarters that morning of March 9, one could tell the women came prepared for this conference. The speeches, presentations, and supplementary audio and visual materials were exchanged vigorously. For the next two weeks, the women celebrated and ranted; they were sometimes euphoric, at times bristling, with never a dull moment in between.

Regardless of the mood at the moment, as this was primarily a women’s event, there was always food and the opportunity to savor New York’s gustatory delights. One such event was the cozy welcome dinner tendered by Atty. Loida Nicolas-Lewis, CEO of Beatriz Foods at her well-appointed residence overlooking Central Park for the delegation led by Secretary Licuanan including some Filipino guests residing in the New York area. It was an evening of female camaraderie and fellowship while enjoying the delightful cocktails and buffet provided by the gracious hostess and members of her family, one of whom is sister Secretary Imelda Nicolas of the Philippine Commission on Filipinos Overseas and daughter Leslie Lewis Sword.

A

side event within the two-week conference was a study of how Gender and Development had come and been mainstreamed into the system of higher education in the Philippines. Starting 2011, there began annual summit conferences that participants from country’s 1,923 colleges and universities had to attend. These government-initiated summits sensitized the participants to the different manifestations of women’s discrimination and subjugation. Subsequently, there were clear and focused efforts to improve the capacities of colleges and universities in integrating gender concepts and institutionalizing genderized tools in their operations with the use of the GAD budgets mandated under the Magna Carta of Women beginning 2009.

Atty. Loida Nicolas-Lewis, CEO of Beatrice Foods hosts a Welcome Dinner for the Philippine Delegation headed by Secretary Patricia B. Licuanan

This necessitated capacity-building and training of key officials and personnel with the drive and dedication required of such advocacy in partnership with the Philippine Commission on Women. Finally, the Philippine government, through the leadership of Secretary Patricia B. Licuanan of the Commission on Higher Education (CHED), the agency tasked to oversee and supervise Philippine institutions of higher learning, issued a directive requiring the mainstreaming of Gender and Development into schools’ curricular, research and extension activities. Licuanan who delivered the keynote address for this year’s Conference headed the 22-member Philippine delegation to the United Nations which included high level officials and GAD focal persons of various agencies and groups.

149


what’s happening?

GEV EVENTS

The Walt Disney Family Museum Media Luncheon

A Partnership with Taste Catering & Event Planning WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Eileen Solis Rogers Photography by Bettina Rogers

I

t is common notion that anything Disney is synonymous with extraordinary, remarkable, exceptional. The Walt Disney Family Museum located at the Presidio in San Francisco, recently announced its partnership with Taste Catering and Event Planning. As the museum’s culinary partner, Taste Catering will run operations at the Museum Café and offer light seasonal fare inspired by the local market, growers and purveyors. In addition, Taste Catering will also assume the exclusive responsibility for producing special events at the museum. This partnership is undoubtedly a very exciting one in that the museum can expand its outreach and impact to the community by adding an exquisite culinary component to its innovative array of attractions. We recently attended a Media Update and Luncheon where Taste Catering showcased their culinary prowess with their spread of: California Arbequina - olive oil poached local salmon with fava beans, celery confit black truffle emulsion and fava leaf pesto, Pistachio Crusted Chicken Roulade Medallions with artichoke, feta, dried apricots and saffron aioli, Terrine of Spring Asparagus with herb chevre crème and walnut salad, Riverdog Swiss Chard and Sorrel Tart with Bellwether Farms ricotta, currants, pinenuts and meyer lemon zest, and Sweet Gem Lettuces with grapefruit, avocado, fresh hearts of palm and green goddess dressing. The spread was beautifully executed and served as a perfect teaser for what was in store for the rest of the afternoon. We were then directed to their Fantasia-themed theater where we were welcomed by Kirsten Komoroske, Executive Director of the museum. Sitting on comfortable theater-style chairs, tufted in plush velvet, and representing rich hues akin to the Mickey Mouse color palette, we listened to each presenter share their love for Walt Disney, the man behind a global phenomenon of superior animation and technology. Hillary Lyden, Head of Education and Community Programs, highlighted the educational programs of the museum including Classes & Workshops, Open Studio, Summer Camps, Special Screenings, Talks and Teacher Programs. Michael Labrie, Director of Collections and Exhibitions explained that the exhibitions presented at the museum include tributes to Disney’s acclaimed artists and highlight the artists’ background, experience, and inspiration. Issue 15

GEV MAGAZINE

For example, an exhibition on Tyrus Wong, known for his illustrations in Bambi and Mary Blair, designer and art director most noted for her eye-appealing designs and exuberant color palette as seen in Cinderella, Alice in Wonderland and Peter Pan, were part of past exhibitions at the museum. Ted Nicolaou, filmmaker and curator of the upcoming exhibit on Walt Disney and Surrealist Salvador Dali, provided us with snippets on this challenging and exciting project where he unearths decades of friendship between Disney and Dali. Don Hahn who serves in the Advisory Committee and is mostly known for producing The Lion King and Beauty and the Beast, provided us with a glimpse on an exhibition on Melvin Shaw, animator, writer, and design artist who was named a Disney Legend and is mostly noted for his works with Bambi, The Rescuers, The Fox and the Hound, Beauty and the Beast and the Lion King. They all clearly emulate Founder Diane Disney Miller’s vision for the museum of providing education and exhibition to inspire generations.

A

guided tour of the museum elevated the experience in that every gallery we visited provided a rich, in-depth retelling of his life as the famed Walt Disney. Original art work including drawings of Mickey Mouse is housed at the museum. The day was capped off with a delectable assortment of desserts prepared by Taste Catering: Fresh Ginger Lemongrass Tapioca Tartlet (with passion fruit caviar and fresh raspberries), Devilsfood Cupcake (with dulce de leche cannelle buttercream and white chocolate imprinted with the original Mickey Mouse drawing), Valrhona Dulcey Chocolate Lollipops (with crunchy caramel pearls placed to resemble Mickey ears), Meyer Lemon Rose Éclair, and Strawberry Panna Cotta with Rose Wine Gelee and Vanilla Shortbread. For information on the museum, visit www.waltdisney.org. For information on Taste Catering and Event Planning, visit www.tastecatering.com.


151


what’s happening?

GEV EVENTS

Napa Gras at Raymond Vineyards A Celebration of Life Hosted by Jean Charles Boisset WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Genevieve Dee Photography by Chris Miramon

N

apa Gras is no mere gala but a celebration of life, a moment that transcends the traditional, invokes memories of Carnival celebrations from across the world, and is the union of art, music, wine and decadence — it is an event to inspire, exclusively for Premiere Napa Valley wine trade guests.” This, so eloquently put by Jean Charles Boisset, our host for the night, was sure to be a night to remember. On a perfect wine country eve, sky beams shot up into the clear sky directing everyone in the valley to Raymond Vineyards; telling people exactly where they need to be. As we strolled down the red carpet, we were immediately mesmerized by the gorgeous aerial bartender who snaked her way up and down a silky drape of white cloth; twirling in graceful somersaults as she served chilled JCB No 21 Brut upside down all while suspended in mid-air. Jean Charles was on hand, looking debonair and ultra chic in a maroon velvet jacket with a black bow tie, greeting everyone with exuberance that is instantly contagious. Excitement and elation exuded from his voice as he used a saber to slice the top of a bottle in one clean, quick decisive move. He proudly laughed at his success and quickly shared the contents with everyone around him and welcomed them to Napa Gras. “To explore Raymond Vineyards is to experience it. It is an experience for all your senses” he added gleefully. Red was the color of the night, a perfect complement to the burlesque theme. Lace, corsets, feathers, fishnet stockings, bustiers, stilettos and boots were abundant. Many wore masks which gave them the anonymity to be brazen and release all kinds of inhibitions and enjoy the night’s pleasures. Your eyes feasted on mannequins everywhere wearing sexy lingerie and feathers strategically placed on serving tables dressed with fruit, cheese and crackers or atop walkways at the Crystal Cellar. Some hung upside down from a trapeze or were found lounging on a table surrounded by truffle chocolate and macarons in the Red Room. Exquisite vases and Baccarat crystal, Marilyn Monroe, beautiful maps, art everywhere, interesting books, red roses, mirrors and chandeliers, there is so much to see. You dared to have your photo taken underneath a lion with its mouth open as you imagined a roar from it ready to pounce and devour you. Your ears hear the familiar sound of dice bouncing at a craps table, or the sound of casino chips as they are counted and stacked in the blackjack tables. There was a hallway, a paradise for

Issue 15

GEV MAGAZINE


your tactile senses. With eyes closed, swatches of different materials and textures challenged you as your fingers luxuriated over each one. Can you tell the difference between silk and satin? Your sense of smell prevailed in another area filled with different scents captured in old fashioned perfume glass bottles complete with a little rubber ball you would squeeze to release the aroma. You got a whiff of happiness, of relaxation, a childhood memory and the scent of a past lover. Your recollection brought a smile to your lips.

Visit them at 849 Zinfandel Ln, St Helena, CA 94574 | (707) 963-3141 raymondvineyards.com

153


what’s happening?

GEV EVENTS

The 28th Annual Star Chefs & Vintners Gala

Meals on Wheels of San Francisco WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Drew Altizer Photography

O

nce again Meals on Wheels proved to be the annual fundraising gala to beat with more than 900 guests on Sunday, April 19th at the Fort Mason Festival Pavilion who helped push the organization over the top. The Fund-A-Route campaign brought in a record $730,000 and four generous supporters raised their paddles at $50,000 and one at $30,000. The Live Auction surpassed expectations. Seven lucky couples paid $13,000 each for a once-in-alifetime dinner with chefs Nancy Oakes, Tyler Florence, Gary Danko, and Yigit Pura and served with an astounding selection of wines. And a one-of-a-kind culinary tour of Spain's Basque region with Chef Gerald Hirigoyen of bocadillos and Piperade and Chef Laurent Manrique of New York's Millesime and San Francisco's Café de la Presse, Blanc & Rouge and Aquitaine raised $50,000. In total, the Live Auction brought in $620,000 from 16 amazing packages.

Yigit Pura, Tyler Florence & Nancy Oakes

“It would be impossible to thank everyone who contributed to the effort, but we must acknowledge Gala Chef Chair Nancy Oakes, the 100 participating Chefs, the 90+ Vintners, the Stellar Bartenders, Sommeliers, our Board and Honorary Board, the Gala Committees, the more than 320 Gala Volunteers, and last, but not least, our staff effort, led by Jessica Sweedler and David Miranda. Special thanks to event production specialists Hartmann and Blueprint Studios and Taste Catering for their leadership and to Richard Crocker for his tireless work to support Nancy Oakes and the Chefs” added Ashley C. McCumber, CEO and Executive Director of Meals on Wheels. The event definitely brought in a tour de force of personalities from various industries in the Bay Area and rocked the evening raising record amounts to fund a most worthy goal. To donate, volunteer or get more information, visit www.mowsf.org.

Issue 15

GEV MAGAZINE

Nancy Oakes & Dominique Crenn

Janet & Nate Parker, Sarah Steingart & Leslie Gibin


Michael Tusk, Nancy Oakes & Thomas McNaughton

Travis Hunter, Pajo Bruich & Marck Banagan of Bourbon Steak SF

Martin Yan and auctioneer Greg Quiroga

Taste Catering & Event Planning

Cecilia Chiang, Michael Murphy & Mourad Lahlou

Jose Allen, Helen Burt & Ashley McCumber Hiro Sone & Lissa Doumani

Dusky Estes & John Stewart

Harry Eggers, Gerald Hirigoyen & Laurent Manrique

Joseph Manzare

155


what’s happening?

GEV EVENTS

Aubrey Brewster’s Double Fortune Birthday Happiness

MAN-ABOUT-TOWN, AUBREY BREWSTER CELEBRATES THE ONE YEAR ANNIVERSARY OF LIFE-SAVING LIVER TRANSPLANT IN HIGH STYLE WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Devlin Shand for Drew Altizer Photography

A

ubrey About Town, lifestyle, fashion and entertaining blogger Aubrey Brewster celebrated his 45th birthday and 1st year anniversary of his life saving liver transplant in full chinoiserie style and elegance with a fashionable society soiree at the chic haute chinois hotspot, Crystal Jade Jiang Nan restaurant at Embarcadero 4 in San Francisco. Guests included the always chic, couture maven and philanthropist, Joy Venturi Bianchi, and luxury retailer, and San Francisco icon Wilkes Bashford. Other notable party revelers included philanthropists Bahya Oumlil Murad and Sophie Azouaou, immunologist, Dr. Edward Winger, Arab LGBT Activist & Actor, Omar Sharif Jr. and famed jazz singer, the remarkable Paula West. Adorned with festive cinnabar red patio umbrellas and dozens of paper lanterns and dragons, the interior of Crystal Jade was transformed into an enchanting 1930s Shanghai outdoor market place, complete with whimsical food stands. Guests dined like emperors from a lucky longevity noodle cart, bright red hanging Peking ducks swung from the carving station, and dim sum and delectable Chinese hors d’oeuvres stocked marketplace stands. Curious libations and bubbles overflowed.

Paula West, Aubrey Brewster, Beth Schnitzer, Ivan Bekichev, Sophie Azouaou & Natalia Urrutia

Joy Venturini Bianchi & Dr. Edward Winger

Olga Dubrovsky, Rada Katz & Clara Shayevich

A surprise Chinese Lion Dance and drums performance, performed by Americas Got Talent finalists, Lion Dance ME, amused and delighted guests as the troop paraded through the restaurant out on to the huge beautifully decorated patio. The evening’s weather couldn’t be more perfect. The view of the newly lit clock tower of the Ferry Building, the Vaillancourt Fountain, and the Embarcadero and Bay sparkled brightly as day turned to night. Aubrey Brewster’s donated liver is in good health through his dedication to healthy eating, staying consistent with his meds, and with medical treatment at California Pacific Medical Center (CPMC) in San Francisco.

Issue 15

GEV MAGAZINE

Charles Villanueva & Wilkes Bashford

Bob & Audrey Sockolov


GEV EVENTS

Christie's hosts Post-War and Contemporary artworks tour AT THE HEDGE GALLERY WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Susana Bates for Drew Altizer Photography

C

hristie's was delighted to welcome the Bay Area's arts and design community to its Post-War and Contemporary artworks tour at HEDGE Gallery. As anticipated, the tour presented an incredible opportunity for San Franciscans to see many seminal works before they go under the hammer in the New York May auction sales. Highlights from Ed Ruscha, Robert Rauschenberg, and Andy Warhol sat beautifully along familiar names such as Wayne Thiebaud, Ruth Asawa and Alexander Calder. The private preview cocktail featuring art world movers and shakers was followed by a festive dinner at Cotogna.

Vincent Worms & Charles Desmarais

Alka & Ravin Agrawal

Jessica Silverman & Lauren Goodman

Peter Sachs

Becky Ascher, Lindsey Snyder, Nancy Ascher & Laura Nagle Catecine Milliot, Sarah Thornton & Jessica Silverman

Liz Hurley, Joseph Becker, Micki Meng & Jack Wendler

Colin Bailey, Ellanor Notides & Russell Notides

Aimee Friberg & Juan Sorrentino

157


what’s happening?

GEV EVENTS

DE GRISOGONO HIGH STYLE EXHIBIT AND BLACK TIE DINNER AT LEGION OF HONOR WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Drew Altizer Photography

T

he Fine Arts Museums of San Francisco hosted an exclusive black-tie dinner for major donors and sponsors of High Style on Wednesday, March 11 at the Legion of Honor. The event was hosted by Diane B. Wilsey, president of the Board of Trustees and Colin B. Bailey, director of the Fine Arts Museums of San Francisco. VIPs and guests were treated to a welcome cocktail reception, exhibition preview and a seated dinner in a tent under the stars. Event sponsor de Grisogono displayed eight cases of one-of-kind jewels that enhanced Lewis Sykes’ vintage black and white décor. McCalls treated guests to a three-course meal featuring wine provided by Cultivar Napa Valley.

Giovanni Mattera, Maria Manetti Shrem, Fawaz Gruosi, Jan Shrem & Stacy Taylor

For more information on High Style please visit legionofhonor.org

Stacy Taylor, Giovanni Mattera, Danielle Boutros, George Boutros, Denise DeLuca & Allison Speer

George Boutros, Charlot Malin & Gregory Malin

Dede Wilsey, Colin Bailey & Vanessa Getty Issue 15

GEV MAGAZINE


Fawaz Gruosi & Joy Venturini Bianchi

Gregory & Charlot Malin

Allison Speer

Yurie Pascarella & Elisa Stephens

Alexis Traina, Fawaz Gruosi, Allison Speer & Trevor Traina

Yurie Pascarella

Fawaz Gruosi & Vanessa Getty

Carl & Yurie Pascarella with George & Danielle Boutros

Stacy Taylor, Fawaz Gruosi & Sabrina Baldieri

159


what’s happening?

GEV EVENTS

SAKS FIFTH AVENUE SF MODERN LUXURY’S MEN OF STYLE 2015 WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Rachel Bussières for Drew Altizer Photography

G

eoffrey De Sousa won this year's $5000 grant from Saks Fifth Avenue and Isaia! Known for creating interiors that are cosmopolitan and warmly modern, Geoffrey brings connoisseurship to each residence his firm designs. Over the past twenty years, his projects have included residences for many of the Bay Area's leading entrepreneurs, CEOs and tastemakers, embracing both the classic and cutting edge. He is also the co-founder of De Sousa Hughes, a San Francisco design showroom known for its bespoke collection of furnishings, textiles, lighting and accessories.

Randy Moore, Geoffrey De Sousa & Ryan Williams

The dapper designer donated another $5k to Ronald McDonald House at Stanford to match the grant. "The unbelievable work that RMH does in conjunction with the Lucille Packard Children's Hospital is so heartwarming I felt I had to be involved. Providing these families a comfortable place to call home while dealing with a terminally ill child is very rewarding."

Scott Miller, Joseph Becker, Geoffrey De Sousa & Yves Behar

Geoffrey De Sousa

Issue 15

GEV MAGAZINE

Lauren Murrow & Sarrah Candee

Man of Style Charity winner Geoffrey De Sousa receives $5,000 from Randy Moore. Manager of The Men’s Store of Saks Fifth Avenue


GEV EVENTS

Neiman Marcus Union Square Hosts FASHION DESIGNER STELLA MCCARTNEY WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Susana Bates for Drew Altizer Photography

Alan Morrell & Stella McCartney

Stella McCartney & Allison Speer

Sonya Molodetskaya & Stella McCartney

Karen Caldwell & Stella McCartney

Joy Venturini Bianchi with Stella McCartney

Yurie Pascarella & Stella McCartney

Shonaree Michael & Stella McCartney

161


what’s happening?

GEV EVENTS

THE 2015 Mid-Winter Gala PRESENTED BY CHRISTIAN DIOR COUTURE WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Images by Drew Altizer Photography

T

he 2015 Mid-Winter Gala presented by Dior took place recently at the Legion of Honor in San Francisco. Vanessa Getty and Trevor Traina served as the event’s honorary co -chairs with Kathryn Lasater and Allison Speer serving as the event chairs. Hosted by the Junior Committee of the Fine Arts Museums of San Francisco, the Mid-Winter Gala is one of San Francisco’s premiere fundraising and social events of the year. All proceeds support the Fine Arts Museum of San Francisco – the de Young and the Legion of Honor. Kate Bosworth, Kate Mara, Suki Waterhouse, Pamela Baxter, Alexandra Richards, Anne Vyalitsyna, Vanessa Getty, Allison Speer, Kathryn Lasater, Michael Polish and John Mara wore Dior and Dior Homme.

Trevor Traina, Allison Speer, Katheryn Lasater & Vanessa Getty

Notables in attendance also included Trevor and Alexis Traina, Todd and Katie Traina, Ken Fulk, Jordana Brewster, Heather Ive, Jenny and Roman Coppola, Roger and Sloane Barnett, Douglas Friedman, Victoire and Owsley Brown, Paul Deneve and Anne Sophie Deneve, Summer Walker, Damian Smith, Vandy Boudreau, Stanlee Gatti, Jeremy Stoppelman and Kelcey Morton, Adam Cahan, Michael and Xochi Birch, Mayor Willie Brown and Sonya Molodetskya and more.

Michael Polish, Kate Bosworth, Katie & Todd Traina

David Shimmon, Alec Perkins & Daniel Lurie Issue 15

GEV MAGAZINE

Jason & Jessica Moment

Willie Brown & Sonya Molodetskaya


Suki Waterhouse

Ken Downing

Jordana Brewster

Anne Vyalitsyna

Vandy Boudreau

Kelcey Morton & Jeremy Stoppleman

Lisa Zanze & Leyla Alhosseini

Kate Mara & Kate Bosworth

Kate Harbin Clammer

Heather Ive, Ken Fulk & Vanessa Getty

Kate Mara

163


Runway Report

AUTUMN-WINTER 2015-2016

YDE

Collection RTW Production: White is White Art Director: Charly Taieb Pianist: Omario Harfouch Light Director: Gilbert Azzam Casting: Charly Taieb & Anthony Assefi Makeup: MAC led by Senior Artist Tiffany Johnson Hair: Pawel Solis / Atomo Management Press Office: Alexandre Boulais Communication Bags & Accessories by BecksĂ–ndergaard Shoes by Christian Loubotin Fur Designed by Ole Yde and made by Manakas Frankfurt Special thanks to Mr. Christophe Girard, Mayor of the 4th Arrondissement of Paris

Issue 15

GEV MAGAZINE


165


Runway Report

AAU Fall 2015 Collections at MBFW

Christian Willman Designer Portrait by Bob Toy Runway photos by Ramon Orlanes

Issue 15

GEV MAGAZINE


167


Runway Report

AAU Fall 2015 Collections at MBFW

Emmanuelle Ciara Jones

Designer Portraits by Bob Toy Runway photos by Ramon Orlanes

Ghazaleh Khalifeh Issue 15

GEV MAGAZINE


169


Runway Report

AAU Fall 2015 Collections at MBFW

Erin Milosevich Designer Portrait by Bob Toy Runway photos by Ramon Orlanes

Issue 15

GEV MAGAZINE


171


Runway Report

AAU Fall 2015 Collections at MBFW

Farnaz Golnam Designer Portrait by Bob Toy Runway photos by Ramon Orlanes

Issue 15

GEV MAGAZINE


173


Runway Report

AAU Fall 2015 Collections at MBFW

Han Tang

Designer Portraits by Bob Toy Runway photos by Ramon Orlanes

Tam Nguyen Issue 15

GEV MAGAZINE


175


Runway Report

AAU Fall 2015 Collections at MBFW

Kevin Smith

Designer Portraits by Bob Toy Runway photos by Ramon Orlanes

Andrea Nyberg Issue 15

GEV MAGAZINE


177


Runway Report

AAU Fall 2015 Collections at MBFW

Ozanhan Kayaoglu Designer Portrait by Bob Toy Runway photos by Ramon Orlanes

Issue 15

GEV MAGAZINE


179


Runway Report

AAU Fall 2015 Collections at MBFW

Paulina Susana Romero Valdez Designer Portrait by Bob Toy Runway photos by Ramon Orlanes

Issue 15

GEV MAGAZINE


181


Runway Report

AAU Fall 2015 Collections at MBFW

Xiaowei Liu

Designer Portraits by Bob Toy Runway photos by Ramon Orlanes

Stella Xingyu Hu Issue 15

GEV MAGAZINE


183


Runway Report

AAU Fall 2015 Collections at MBFW

Xue Yang

Designer Portraits by Bob Toy Runway photos by Ramon Orlanes

Oom Terdpravat Issue 15

GEV MAGAZINE


185


Discover The Good Life Copenhagen City for Life

Copenhagen is a perfect blend of innovative architecture and design mixed in perfectly with royal castles and historic buildings. Discover a capital city that exudes modern simplicity from its famed New Nordic Cuisine to its historic Royal Palaces, modern designs and its eco-friendly bike culture. www.VisitDenmark.com/usa Scandinavian Airlines offers non-stop flights to Copenhagen from San Francisco, New York, Chicago and Washington D.C.

Profile for GEV Media LLC

GEV Magazine Issue 15.0  

In this issue, mother and daughter tandem Amelia and Dalia Ceja of Ceja Vineyards show us why we should be getting more excited about the co...

GEV Magazine Issue 15.0  

In this issue, mother and daughter tandem Amelia and Dalia Ceja of Ceja Vineyards show us why we should be getting more excited about the co...

Advertisement