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H O L I D A Y G I F T G U I D E Issue No 18 • DECEMBER 2015 • Volume 2

Eat & drink charitably!

Join our

gevmag.com

with Leslie Sbrocco, Liam Mayclem, Joel Riddell, Mika Takeuchi and Marybeth La Motte

A HOLIDAY FEAST

EDITOR PICKS

Beloved recipes from Lidia Bastianich

Our Top picks for all your food fashion and wine loving friends

HOLIDAYS AT THE ROW Your luxury shopping destination for the season


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 Allison Cartagena Creative Director (Nor Cal) allison@gevmag.com Erin Eckert Creative Director (SoCal) erin@gevmag.com Liz Bernardo Culinary Director liz@gevmag.com Eileen Rogers Managing Editor eileen@gevmag.com Kathryn Besser Travel Editor kathryn@gevmag.com Annabelle Pericin Lifestyle Editor annabelle@gevmag.com Genevieve Dee Events Editor gean@gevmag.com Josette Vigil-Jelveh Beauty Editor josette@gevmag.com Tanya Cecchin Partnership Development Consultant tanya@gevmag.com FOR OTHER INQUIRIES info@gevmag.com 2455 North Naglee Road Suite 197 Tracy, CA 95304

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contributors The Food Patrol

Photographers

The Glam Squad

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

Tubay Yabut Scott Nobles Chris Miramon Rosaura Sandoval Calvina Yang Nguyen Angelo Palazzo Nash Bernardo Brian Wong Drew Altizer Mehrban Jam Rod Rosete Matthew Brandalise Leonid Malashenok Paul Ferradas Tim VanBergen Delvin Shand Paul Fioretto Ramon Orlanes Rey Del Fierro Vicente Corona Mary Huynh Robert Lopez John Roux Michael Furlong AK Sandhu Auey Santos Ryan Quiza

Karie Zarsky Bennett Gabrielle Alvarez Isabel Jackson Tanya Guerrero Bessie Anne Marie Gotti Awnalee Mohr Kelli Daley Kenya Aissa Ozzie Mendoza Alisher Akhunzhanov Liz Gonzales Sandra Badani Pearl Cabalan Monika Ka Brittni Joy Coleman Diane Peralta Jasmine Cardenas Cassandra Weatherstone Lauren Widner

Contributing Writers Tamara Gorman Donna Kato Dr. Katerina Rozakis Trani Caity Shreve Myra Paci

Post Digital Work Steven Fendy Mariel L. Montaner Tanya Protsyuk

GEV Magazine is published four times a year by GEV Media, LLC. The opinions expressed in these pages are those of individuals, writers and do not necessarily reflect the views of GEV Magazine advertisers. All images are 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

8 EAT & DRINK 12 DAYS OF HOLIDAY GIVING

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CHARITABLY WITH LESLIE SBROCCO, LIAM MAYCLEM, JOEL RIDDELL, MARYBETH LA MOTTE & MIKA TAKEUCHI FEATURE ARTICLES 38 SHOPPING AT THE ROW 40 STAR INGREDIENTS

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54 12 DAYS OF GIVING SWEEPSTAKES 58 GIFT GUIDE: OUR EDITOR PICKS 76 THE BEST WINE GIFTS

Eat & Drink Charitably!

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LIDIA BASTIANICH

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82 SHOP SMALL BUSINESS 84 GIVE THE GIFT OF EXPERIENCE 86 BEST WINES TO PAIR WITH YOUR FAVORITE HOLIDAY DISHES 88 TOP PICKS FOR ALL THE BOOK LOVERS IN YOUR LIFE 90 COOKING DURING THE HOLIDAYS WITH LIDIA BASTIANICH 98 1313 MAIN’s WINTER IN WINE-DERLAND

FEATURED EVENTS 114 V. SATTUI WINEMAKER DINNER 116 MARTINELLI WINEMAKER DINNER 120 GLORIOUS BITES CHALLENGE HOLIDAY Gift Guide Issue 18

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Winter in Wine-derland


EAT AND DRINK With Leslie Sbrocco, Liam Mayclem, Joel Riddell, Marybeth La Motte & Mika Takeuchi Photography by Vincent Gotti vincentgottiphotography.com Lighting Assistant - Chris Miramon Executive Producer - Kaye Cloutman Assisted by - Lauren Widner Associate Producer - Kathryn Holland Besser Creative Director - Josette Vigil-Jelveh Jewelry Stylist - Sandra Badani Hair by Tanya Guerrero and Karie Zarsky Bennett for ateliersalon.com Makeup by Gabrielle Alvarez and Isabel Jackson ateliersalon.com Shot entirely at Santana Row santanarow.com Issue 18

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On Joel: Midnight Blue Burberry London Tuxedo with Black lapel $2,295.00 On Liam : Midnight Blue VZ Exclusive Custom Bespoke Suit with plum-purple lapel and details vzstreet.com On Leslie: Texturized metallic gown with mosaic details by Jovani $950 On Mika: Champagne colored beaded gala dress by Scala USA $450 On Marybeth Metallic Pewter cocktail dress with one-shoulder puff detail by Jovani $450 | Gowns and dresses available at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 penelopeboutique1.com

By Kaye Cloutman

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hat is the true concept of celebrity? At GEV, we are constantly besieged with pitches from PR firms about their celebrity clients. While this is flattering, we also feel we have a huge responsibility to the community regarding who we feature. Fame is great but when the question arises “what has this person done for the community?” more often than not you can hear a pin drop while waiting for the answer. Therefore, it is a true honor that we are not only graced by one but five individuals in the Bay Area who I consider Santa’s true helpers all year round. These people, despite their media stature, are truly grounded individuals who celebrate the human spirit on a daily basis and help generate a ripple effect of good intentions everywhere they go. I cannot even begin to count the times I’ve seen them behind their microphones as a voice for those without access to food, medical care, housing or education. May we all take inspiration from them not just because of who they are but what they have done and are devoted to doing in succeeding years. 11


LESLIE SBROCCO TV HOST of CHECK PLEASE! BAYAREA KQED PBS STATION

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he holidays are my favorite time of the year. As a professional eater and drinker, I'm accustomed to indulging in great food and drink, but nothing compares with sharing the joy of the table with family and friends. I come from a large family with Mid-western roots. A household of five kids made for priceless memories of cookie baking, playing in the snow, and piles of presents under the tree. We would get dressed up to go to church - with the four girls in matching outfits then head back home for a feast. My mother’s succulent roast beef and airy Yorkshire pudding smothered in gravy is still a Christmas Eve tradition. These days my two kids and husband, along with my mother, sister and an assortment of neighbors and friends celebrate the holidays in much the same way. There may not be snowy days, but we certainly have fun-filled nights sharing wine

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and the spirit of the holidays. Part of that spirit for me, is about giving back. We choose a charity every year to support as a family in lieu of big gifts. This year it's the Wounded Warrior Project www.woundedwarriorproject.org as both my husband and my father were veterans. There has never been a more important time to help those who protect our nation. Over the course of the year, however, I give my time to support organizations that give back. I helped start an auction more than 15 years ago for my children’s school that has become an important part of funding for their arts and music programs. Each year I host events, donate wine, take tour groups through wine country, and lead educational sessions for a variety of charitable endeavors. How do I choose with which organizations to become involved? Many of the causes I support are deeply personal. For example, my father passed away at the age of 46 due to heart disease so I have been involved with the Go Red for Women event focused on those battling heart disease. My best

friend’s father has been affected by kidney disease so I have secured auction lots for the National Kidney Foundation annual event in San Francisco. Having lost my sister last year to cancer, I am trying to keep alive her passions, as well. I emceed the Sonoma Humane Society’s auction and we raised not only money, but also a glass in honor of my beautiful sister Linde and her love of animals. I also am involved with organizations that help others in the food and wine business. These include the James Beard Foundation and the Episcopal community services CHEFS program, which stands for Conquering Homelessness through Education in Food Services. This culinary training curriculum provides seven months of instruction to students to assist them in getting lasting employment in a restaurant or professional kitchen. It also helps these students find housing so that they may turn their lives around. After hearing the moving stories of many graduates, I was driven to join in their inspirational quest. http:// www.ecs-sf.org/programs/ chefs.html


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On Leslie: Texturized metallic gown with mosaic details by Jovani $950 available at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 408.554.0054 penelopeboutique1.com

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Leslie Sbrocco

On Leslie: Cold shoulder gown with leather piping by Mignon $490 available at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 408.554.0054 penelopeboutique1.com

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LIAM MAYCLEM TV HOST of KCBS FOODIE CHAP

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was raised across a wee pond of water, in the old country England and for the earlier part of my youth in Northern Ireland.

We had a very small family, I grew up with my brother Rory and my mum but our Christmases together were rare. We referred to the “holidays" in the United Kingdom simply as CHRISTMAS. As a young kid it was the time when a rotund man known as Father Christmas who was dressed in red velvet with a sack on his back, a reindeer or two parked in the snowy drive, would climb down

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our chimney - though we never had one - to deliver gifts. We never expected much, which was a good thing.

spend Christmas with my dear older brother Rory, his wife Charlotte and their super kids Max, Scarlet and Patrick.

Raised as rather strict Irish Catholics, we were reminded often of the real importance of this celebration, the birth of Jesus.

The holidays are about family and all about those I hold near and dear.

In my adult life I have rarely missed midnight mass. It is indeed a reminder of what this holiday IS about and it always ignites that festive spirit in me. Plus I like traditions and this is a good one. For many of my twenty years in America I have embarked on an annual pilgrimage back to England and the town of Winchester to

Then there is the "logical family", to quote Armistead Maupin. My "family of friends" in America whom for two decades have been there through highs and lows, celebrations and commiserations and as a family we still stand together. Having a deep history with friends does indeed warm the cockles of my heart and never more so than during the holidays. My partner Rick has a large family and having his Mom or Dad visit around the holidays deepens and strengthens that family bond.


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On Liam: Checked Wool Yonkers Jacket and $549 Yonkwai Checked Wool waistcoat $219 Yonktro Checked Wool Pants $ 219 Soft Antonyo Pink Oxford Shirt $165 Red Dortee Spotty Skinny Tie $89 All available at Ted Baker Santana Row 378 Santana Row, Ste. #1010 San Jose, CA 95128 408.615.1552 Tedbaker.com

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Liam Mayclem My brother and I spent most of our young years in and out of Children’s homes and foster care in Northern Ireland and England.. We were always loved by our mother but from a distance. Our Mum was a nurse and in the short duration in her care, I would spend Sundays at the psychiatric ward where she worked talking the ear off patients. Little did I know but most were hard of hearing so my inane chatter was barely a bother. I suppose I was just happy to have an audience and that need has not diminished. Those Sundays on the psych ward taught me the giving of time and how precious it is to give just that - a little time. Living in a war zone in war-torn Northern Ireland during the “troubles” in the seventies was indeed a challenging period. We had a house bombed, another set on fire when we were in it. We were lucky to escape it all and we did by venturing to England in 1980. I think about how my life might have been had I stayed there. My brother and I were the beneficiaries of the benevolent spirit of others. We were on the receiving end of toys from toy drives, visits by Santa Claus organized by local Catholic charities when we were in County run homes - “children’s homes”. Most importantly, families would take me for day trips at weekends, perhaps to the beach for a walk where I saw bright possibilities beyond the grey horizon, to the theatre where stage shows would engage me and have my imagination run wild, or to a Issue 18

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concert where music touched my heart and soul. Trips to the movies, many of them made in Hollywood introduced me to the land of dreams - America, a world that would one day become home. Fact is, these kind-hearted families, the Cooksons and the Lawsons, chose to give their time and share their families with this wee lad from Ireland. Their giving spirit shaped who I am today.

really does. Like those who generously gave to me, it feels so incredibly good to complete the circle and give back. For this gift I say “THANK YOU”.

My brother and I were the recipients of the kindness of strangers, the giving spirit of those who did not know us from Adam but who chose to give and it made a difference. We had very little as kids but did not want for much. We rarely felt like we were “kids in need”. These giving families DID change my personal compass and steered me toward a more positive life and one of so many possibilities, but where we came from would always remain in the rear view mirror.

I serve about 20 Bay Area organizations a year by way of EMCEE or BENEFIT AUCTIONEER. My fundraising passion is all about igniting the giving spirit innate in all of us. People naturally are giving but they don't know how or what to give to. Having a personal connection is where it all starts. Knowing someone close, connected to a cause, is usually the open door that invites us in. Personally, nothing feels more satisfying than hitting the pillow at night having just raised a quarter million dollars during a LIVE AUCTION and FUND A NEED at a charity event with the help of 200 plus motivated givers. It is the most splendid and satisfying high. Why else are we here if not to give back?

My life in San Francisco is a far cry from the challenging childhood days of Northern Ireland. I feel so incredibly lucky to be living here. I feel so very rich of heart because of all that my home town San Francisco has given me; a fresh start, an abundantly fulfilling life, a mission and purpose bigger than me and greater than I ever imagined. I share my life with my community where I am out and proud and live out and openly with my partner of almost a decade, Rick. He is my best friend and a guy with the biggest heart and most patience on the planet.

The non profits I serve are the ones closest to my heart. As a foster kid I had a CASA - a court appointed special advocate - who was there for me when others were not. My CASA reminded me that I mattered and even without the presence of my parents “I mattered” and those words carried me far. I felt like the impossible could be possible and that my dreams could be fulfilled. CASA’s throughout the Bay Area give selfless love, devotion and precious time to kids, reminding them they matter, and so this one is very near and dear.

Now in my adult life, giving back is part of what drives me. It feels good to give, as cliché as it sounds, it


cover story

On Liam: Plymouth Button Up Long Sleeve $128 Black Everett Pant $158 Walcott Navy Blue Blazer $378 Heather Grey & Blue Brooklyn Scarf $128 All available at Kit and Ace 377 Santana Row Ste. 4040 San Jose, CA 95128 Ph. 408.551.4611 www.kitandace.com

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Another important cause is "SHARE OUR STRENGTH - NO KID HUNGRY". Feeding kids is essential. No kid should go hungry anywhere, anytime but they do and this amazing organization works to end child hunger. It is quite astonishing to me that in a region so rich, we in the Bay Area have so many in need, dire need. It is our responsibility to fix this. With feeding the hungry in mind I have also worked for many years with; Alameda and San Francisco Food Banks, Glide Memorial, Meals on Wheels and Project Open Hand. All amazing charities that feed people in need in our back yard.

I spend every Christmas eve collecting toys and cash donations for the LEFTY O’DOUL’s TOY DRIVE with the SFFD. It’s a magical day spent filling up bags and bins full of toys, kindly donated by Union square shoppers who stop by with their kids to give. It always warms my heart.

For anyone going through a tough time, a break up, unemployment the best way to get over it and move on is to serve others, it works a treat every time. The rewards for giving are so much greater! One can never know until one truly “GIVES”! On Liam: Navy Blue Woven Satin Lapel Blazer $295 Black Printed Chinos $125 Dessin E Polka Dot Shirt $ 99 Stripes & Polka Dot Pocket Square $25 Dessin F All-over printed Bow Tie $25 Brown Classic Leather Belt $49 2available at Scotch and 355 Santana Row, Ste. #1000 San Jose, CA 95128 408.551.4611 Scotch-soda.com Issue 18

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MARYBETH LA MOTTE PRODUCER & HOST of RED CARPET BAY AREA

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a la la la la, the holidays are here! For me, the holidays are a time for reflection. I spend quiet Thanksgiving and Christmas holidays at home with local family and close friends. I chat on the phone with loved ones who are far away, and I get very sensitive and nostalgic. Leading up to them, throughout the fall, I am nonstop trying to keep up with the Bay Area’s philanthropic scene, spreading the word about charitable events and covering local style. I also race to stay current on the latest digital communications and media tools, serve my clients and, of course, look for more paid work.

I love the holiday vibe. The spirit of giving, the stories of generosity, the beauty of the decorations and the smiles on children’s faces. Throughout the season, my heart is full and my emotions run high. When I hear of someone paying off layaway for strangers at stores, Issue 18

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serving meals at homeless shelters, delivering gifts to children and offering kindness in any way, I am inspired. Just looking a stranger in the eye with a warm smile can make a difference in their day. I want to do all of those things, and more, and it seems others are thinking the same way! I am super passionate about human dignity. In the words of Adele, “Hello from the other side …” I grew up in a poor family. I went to five different elementary schools in three states. We moved a lot because my dad was not good at holding a job. My parents fought and money was almost always the topic. At age seven I started having issues with stress and anxiety. It is embarrassing to be poor, even as a kid. Getting “free lunch” at school was awkward. I was a pretty girl and I presented myself well. Low income does not mean poor manners or ignorance. I recall in sixth grade, the start of middle school, we moved yet again, this time to central Florida. When I showed up for the first day of school, I turned in my completed form for the free lunch program. The

woman said to me, “Surely, you are not on free lunch.” After reviewing the paperwork, she looked me up and down and handed me the tickets with pursed lips. I felt terribly ashamed. Both of my parents died in their early 60s. My mom from a car accident and my dad as a result of multiple strokes. He lived in a nursing home for ten years or so before he passed in April 2015. Meals on Wheels is close to my heart, as my dad relied on them for a couple of years before he went into the nursing home. He eagerly awaited the daily visits from the volunteers, and wanted them to stay and socialize as long as possible. Hospital programs are also important to me. When my mom was in the hospital with a broken C3 vertebrae, my sister and brother and I had to spend many nights in Orlando, Florida, at Orlando Regional Hospital. Fortunately they offered Hubbard House, a place similar to a Ronald McDonald House, where we were supported, comforted and offered to stay. I am forever grateful. I love the fine arts, music, dance and literature, and I am especially supportive of those nonprofits that provide access to everyone.


cover story

On Marybeth Metallic Pewter cocktail dress with one-shoulder puff detail by Jovani $450 | Gowns and dresses avai;ab;e at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 408.554.0054 penelopeboutique1.com

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On Marybeth Fuchsia cutout gown with mermaid hemline by Nicole Miller $890 available at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 408.554.0054 penelopeboutique1.com

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JOEL RIDDELL RADIO TALK SHOW HOST of DINING AROUND IHEARTRADIO

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here is an intersection between the culinary and the political. Broadcasting for iHeartRadio allows me to explore that area. Celebrating the cuisine and culture of the world, while acknowledging there is a greater unseen almost gravitational force at work. During my political program the groundwork is laid for the influences our culinary world will soon embrace. Dining Around is the platform where influencers come and present this celebration. I am rewarded by our past, our presence and the future. It tastes good, and is very satisfying.

Throughout the year, I am honored to be included in charity events as host or emcee. For example the “Yelp” San Francisco Bay Cruise on the Hornblower where we raised money for “Family Builders” and the "HRC". As the Co-Host of San Francisco Pride, my platform has allowed me to speak out in support of youth, equality and human rights, acknowledging our past heroes as we move forward. Personal projects revolve around Share Our Strength, Meals on Wheels and other nutrition -based programs, as I believe if we act to help solve these most basic and troubling problems of hunger and nutrition our social struggles will seem less daunting to overcome.

The most simple of pleasures is the greatest - enjoying Christmas day dinner at home with friends and family. The meal begins with Champagne as we say thanks for what we have, and ends with Canadian Ice Wine, with a progression of tastes and vintages in between. We either roast a giant full New York or a Kurobuta Ham knowing our table for 10 can easily blossom to 16 or more. It is a joy to share, and an honor to share during the holiday season.

When I am asked about things that have affected my desire to give back, to be a part of the community, I feel the need to divert the question to example. I grew up in a very giving and generous household. When we were children, my parents opened our home to refugees fleeing conflict in Central America and to people who were otherwise unable to get ahead unless the support they needed was offered to them. Not just once when people were looking, but always, and with grace. These many acts of kindness have support-

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ed my desire to not go gently into the good night. To recognize those around me, even if what I can offer won’t change the entire world, but one portion of it at a time. We are the sum of our experiences, and that ground work of giving has allowed me to keep the spirit of community alive in my own life. Sure, my work has taken me on private jets and to spectacular locations; but knowing I am not the center of the universe nearly always keeps me grounded, and keeps me thankful for the things I have and the grace needed to continue. We should all give back, if only with our time, to volunteer, to open our homes, and to open our wallets. Some people have more money than time, we should also celebrate the ability to write a check alongside the action taken by giving individuals. I believe the culinary community is the most generous of all. Giving time, their skills, gift certificates, classes and cooking for charity events. Let us remember those hard working generous professionals this time of year, and all year long.


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On Joel: Midnight Blue Burberry London Tuxedo with Black lapel $2,295.00

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Joel Riddell

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On Joel: Black, Heather Charcoal Hudson Bomber $268 Mayne Crew Light Heather Grey Neck Tee $88 Black Thames Jogger $198 All available at Kit and Ace 377 Santana Row Ste. 4040 San Jose, CA 95128 Ph. 408.551.4611 www.kitandace.com

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Joel Riddell

On Joel: Alamo Textured Wool Overcoat $595 Inko Cashmere blend V-Neck sweater $159 Scatter Leaf Print Shirt $83 Edetro Micro Design Wool suit pants $ 219 Soft Antonyo Pink Oxford Shirt $165 Ricytie Red Speckled silk tie $109 All available at Ted Baker Santana Row 378 Santana Row, Ste. #1010 San Jose, CA 95128 408.615.1552 Tedbaker.com

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MIKA TAKEUCHI LIFESTYLE BLOGGER OF FoodFashionista.com

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hen you’re a child, it’s so exciting to see what presents Santa Claus is going to deliver down that chimney and if he’s going to indulge in those cookies you baked and left out for him. As you grow up and fast forward to life as an adult, the holidays have a whole different meaning and become much more about what you can give rather than what you will receive. The end of the year is a time when the weather is crisp, leaves are shedding and you naturally become more reflective. Like the changing seasons and foliage, I find myself looking back at life and the past year and seeing how much change and growth has occurred. The holidays are a reminder that another year is coming to a close and while we're here, life is about giving, loving, sharing and having tons of gratitude for all the blessings surrounding us. Being grateful for the special people in our lives and all that we’ve been blessed with is so key. The holidays come so soon every year, and in this day and age of cell phones, social media and the internet, everything happens so quickly, but it’s so essential to slow down and remember what’s truly important. The holidays are a reminder that giving isn’t an exclusive once-a-year, end-of-year kind of thing. It’s a necessary and contagious habit that we can easily incorporate into our lives all year round.

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A fabulous aspect of the Bay Area is the multitude of ways to share generosity in the community. Everyone can do it! Whether you want to donate your time, skills, money, belongings, or attend a charity event, there is a way for anyone and everyone to give back to assist someone else in need. I’m a huge animal lover, so donating to the SPCA, WWF, or local animal shelters is important to me. The Cat House on the Kings is California's largest no -cage, no-kill, lifetime cat sanctuary/ adoption center and they have saved over 24,000 cats and 7,000 dogs since it was founded over 20 years ago. If you love cats, I encourage you to donate to them. Having owned a fashion business, I’ve made it a regular custom to donate clothes and accessories to women’s shelters and centers like the Salvation Army and Goodwill. As a frequent traveler, I am often reminded how fortunate we are here in the San Francisco Bay Area, so I’ve been sponsoring two beautiful girls from Nicaragua every month for the last several years through Compassion International. I remember back when I was fourteen years old and a couple months into enjoying a new chapter as a high school Freshman. It was an exciting time in a new school with new friends and my newly-elected role as the Freshman class president. Included in that fresh crop of friends was a very special girl who was the Sophomore class secretary. We quickly bonded over our similar taste in music and affinity for wearing all black and became fast friends. On a cool autumn day after school, she offered to drop me off at home on her bright red scooter. On the drive

home, we stopped at the local store, cracked jokes, and enjoyed our time together like we'd done in the past. Even though we only met a few months before, we were very close and I even wore a silver and turquoise friendship ring she gave me on a necklace around my neck. A few minutes after we parted that day, she got struck by a car and killed. Although it happened years ago, I still remember getting the phone call from a friend and wandering around aimlessly in shock, just like it was yesterday. I learned right then that none of us are immortal. Human life is precious and our time here on this earth is temporary and limited. This devastating loss of a loved one as a teenager taught me to not ever take people or this life for granted. When you love someone, tell them, show them, and do everything you can to let them know how important they are to you. Don’t ever wait, not even for one day, it may never come. Life is now. Here we are years later and I’ve said goodbye to friends, relatives, parents and a beloved pet. I’ve been reminded over and over how this physical life is temporary and while we’re here, we should do our best to give others love, support, empathy and care. We often don’t know what others are going through. We all have good days and bad days. Everyone in this life has their own struggles and challenges, but I’ve learned that being there and giving yourself generously in any way you can, will make a huge difference in someone else’s life. The funny thing is, in the end, it will also change your life in the most beautiful and meaningful way.


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On Mika: Champagne colored beaded gala dress by Scala USA $450 available at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 408.554.0054 penelopeboutique1.com

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Mika Takeuchi On Mika: Navy Blue Combo B Wrap-style Sequin Cocktail dress $200 available at Scotch and 355 Santana Row, Ste. #1000 San Jose, CA 95128 408.551.4611 Scotch-soda.com

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On Mika: ERSKINE Snake Jacquard Midi Dress $279 available at Ted Baker Santana Row 378 Santana Row, Ste. #1010 San Jose, CA 95128 408.615.1552 Tedbaker.com

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Mika Takeuchi

On Mika: Merlot Slinky Halter Gown with bare back detail by Jovani $550 available at Penelope Boutique Santana Row 377 Santana Row, Ste. 1165 San Jose, CA 95128 408.554.0054 penelopeboutique1.com

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GEV WINTER

Shopping at the Row GIFT GUIDE | SKIN | WINE ACCESSORIES | FASHION | DESSERT

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5 3 5 8 4 One of our favorite shopping destinations, Santana Row offers a wide array of options for stocking stuffers to ultimate holiday gifts and bites this season. Here are some of our favorites. 1. Le Creuset Compact Lever Gift Set from Sur La Table $99.95 2. Sephora Favorites Lashtash $45 3. Cocola Mini Tiramisu Genoise in espresso & marsala, lady finger, tiramisu cream & mascarpone cheese $3.55 each 4. Sugarfina Holiday Bento Box $65 Kate Spade Cheers Wine Tote $20 5. Aveda feeling Balanced Gift Set Aromas to breathe in and be well $85 6. Kate Spade CHEERS Wine Tote$25 7. Madewell Impact Orange Checkmate Scarf $59.50 8. Scotch & Soda Grey & Blue Scotch Scarf 9.

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#lifeontherow

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EDITOR’S PICK

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Kit & Ace _______________________________________________________

Evan’s Cherry & Dark Navy Stripe Crew Neck Long Sleeve Technical Cashmere Tee $88 Bartlett Dark Navy Drop Crotch Trouser with adjustable ankle zippers $198.00 All items available at Santana Row 377 Santana Row, San Jose, CA 95128 (408) 551-4611 www.santanarow.com

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Exquisite Edibles

STAR

INGREDIENT

FEATURING THE FOOD PHOTOGRAPHY & STYLING OF

OUR CULINARY DIRECTOR LIZ BERNARDO ASSISTED BY NASH BERNARDO

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STAR INGREDIENTS

star ingredient

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PARMCRISPS 100% AGED PARMASEAN MINI CRISPS _______________________________________________________

Award winning Gluten-Free, Sugar-Free and Protein-Rich 100% Parmesan Crisps from Kitchen Table Bakers are the original crisps "Made Entirely of Parmesan Cheese.�

kitchentablebakers.com _______________________________________________________

BRIANNAS ASIAGO CAESAR SALAD DRESSING _______________________________________________________

Using premium ingredients, including a flavorful balsamic vinegar and rich, fresh grated Asiago cheese, we have created a delicious Caesar dressing. All hail Caesar!

briannassaladdressing.com

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Exquisite Edibles

STAR INGREDIENT

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WILD HIBISCUS FLOWERS IN SYRUP _______________________________________________________

One of the most unique and special food products on the market. Beautiful, delicious and versatile edible hibiscus flowers. You will love the vibrant crimson color and mixedberry type flavor.

wildhibiscus.com

Issue 18

GEV MAGAZINE


star ingredient STAR INGREDIENT

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SKOUT ORGANIC TRAILPAK PACIFIC SEA SALT PUMPKIN SEEDS _______________________________________________________

Skout Organic's Pacific Sea Salt Trailpaks Seasoned Raw Pumpkin-seeds, are a necessary (and tasty) addition to your snack-food arsenal.

skoutorganic.com

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Exquisite Edibles

STAR INGREDIENT

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NIELSEN MASSEY PURE VANILLA BEAN PASTE _______________________________________________________

Madagascar Bourbon Pure Vanilla Bean Paste is a quick and easy way to add vanilla flecks to a dish, while also adding flavor.

nielsenmassey.com _______________________________________________________

HONEY RIDGE FARMS HONEY CRÈME SPICED _______________________________________________________

A delicious blend of honey, cinnamon, clove and nutmeg that's especially nice stirred into coffee, tea and hot chocolate. Makes a wonderful simple syrup for cocktails, too. Use as a glaze for gingerbread, muffins and quick breads.

honeyridgefarms.com _______________________________________________________

BELLWETHER FARMS CRÈME FRAICHE _______________________________________________________

Bellwether Farms Creme Fraiche is a traditional French cultured cream. Our cream fraiche has a rich, nutty flavor with an appealing tart edge

bellwetherfarms.com Issue 18

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Exquisite Edibles

Issue 18

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star ingredient

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HAMMOND’S PEPPERMINT CANDY CANE _______________________________________________________

Handmade, hand cooked Peppermint Candy Canes are a tradition in itself! Their beautiful shine and tempting flavor have been a favorite for generations at Christmas time and all year long.

hammondscandies.com _______________________________________________________

PASCHA ALLERGEN FREE ORGANIC 55% SEMISWEET DARK CHOCOLATE CHIPS _______________________________________________________

Their allergen free chocolate chips allow bakers to create pure, safe and delicious recipes at home. They’ve created the ideal treat—chocolate chips, chia & avocado allergen free cookies.

paschachocolate.com

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Exquisite Edibles

STAR INGREDIENT

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AUNT PATTY’S UNSULPHURED BLACKSTRAP MOLASSES _______________________________________________________

Aunt Patty's organic unsulphured blackstrap molasses is made from the final pressing of sugar cane, which results in a dark and rich tasting syrup. Traditional recipes that call for blackstrap molasses include licorice candies, barbeque sauces, gingerbread, molasses drop cookies, and shoo-fly pie.

glorybee.com

Issue 18

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SAVORY CHOICE TURKEY BROTH CONCENTRATE _______________________________________________________

Finally, turkey broth that tastes like turkey, not chicken. Liquid broth concentrate packed in single-serve foil pouches. No MSG, no preservatives, no trans-fats and gluten-free.

savorychoice.com _______________________________________________________

Featured cookware La Chamba Extra Large Classic Soup Pot from Toque Blanche This hand-crafted black clay cookware collection, which includes casseroles and roasters, pans, pots, bowls, plates, and baking dishes, is elegant and versatile. It has no chemicals, toxins, sealants or lead, making this one of the most natural cookware materials on the market, perfect for cooking and serving and easy to care for. La Chamba products, which can be traced back over 700 years, are made in the traditional manner, mostly by women in the village of La Chamba in central Colombia. Each piece is molded into shape by hand, giving La Chamba dishes a beautifully distinctive and authentic look. The clay material, which is rich in mica, is extremely strong and allows this cookware to be used in a multitude of ways: oven, microwave, and on the stovetop. Not only is this material as beautiful as it is durable, the clay retains moisture, so the food within cooks in it's own juices instead of drying out. It also retains heat extremely well, heating itself throughout instead of solely on the bottom.

mytoque.com Issue 18

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Exquisite Edibles

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WATKINS PURE ORANGE EXTRACT _______________________________________________________

Watkins use all-natural oils to impart pure flavor. Use it to add zest to sparkling water and tea or a give a citrus twist to your cranberry bread, sugar cookies, chocolate sauce, tapioca pudding, spice cake, and fruit salsa.

jrwatkins.com _______________________________________________________

SANTÉ NUTS CANDIED PISTACHIOS _______________________________________________________

Sante Nuts are made by hand in small batches with extremely high-quality nuts and roasted in organic canola oil. For the Candied Pistachios, we use big, green non-GMO pistachio kernels, sweetened with a just-right touch of pure sugar and a hint of Kosher salt. Rarely seen out of the shell, this product is a standout in terms of flavor, texture, and versatility. Perfect in salads, as an addition to a trail mix, in a favorite baking recipe, on a cheese plate, or straight out of the bag, Candied Pistachios are the perfect way to “celebrate life everyday.

santenuts.com

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12 DAYS OF GIVING Issue 18

DECEMBER 12-23, 2015

holiday giveaway

GEV MAGAZINE

gevmag.com/register


GEV MAGAZINE - 12 DAYS OF GIVING OFFICIAL RULES NO PURCHASE NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES. THIS SWEEPSTAKES IS OPEN ONLY TO ENTRANTS THAT ARE 18 YEARS OF AGE OR OLDER AT TIME OF ENTRY. ENTRY IN THIS SWEEPSTAKES CONSTITUTES YOUR ACCEPTANCE OF THESE OFFICIAL RULES. VOID WHERE PROHIBITED OR RESTRICTED BY LAW. 1.

GIVEAWAY DETAILS – 12 DAYS OF GIVING Twelve (12) prizes shall be awarded covering the period of December 12, 2015 through December 23, 2015. Only one prize shall be awarded each day (see next pages for schedule):

The foregoing shall hereafter be referred as “Prizes” collectively, and “Prize” respectively. The aggregate value of all Prizes to be awarded pursuant to this sweepstakes is $2765. All references to “sweepstakes” and “giveaway” herein are in reference to the prize details set forth in this Section 1. * See Section 7 herein for odds of winning each Prize. 2. ENTRY PERIOD All federal, state and local laws and regulations apply. The sweepstakes period begins at 12:01 AM PST on December 12, 2015 and ends at 11:00 PM PST on December 23, 2015 (“Entry Period”). The entry deadline for each respective Prize shall be 11:00 PM PST on the date set forth in Section 1 above that corresponds to the respective Prize (“Daily Entry Period”). Entries received before 12:01 AM PST on December 12, 2015 will not be included in the first day’s drawing. Entries shall only be valid for the Prize identified on the date for which the entry is submitted. An entry received after the 11:00 PM PST deadline will be applied to the next day’s drawing. Except for the foregoing, entries will not be carried over to subsequent days. Thus a separate entry must be submitted on each day for which a participant desires to be eligible for that day’s giveaway. For example, a total of twelve (12) separate entries must be submitted on each day of the giveaway if a participant desires to be eligible for each of the twelve Prizes. If, for any reason, the sweepstakes is not capable of running as planned by reason of infection by computer virus, worms, bugs, tampering, unauthorized intervention, fraud, technical failures, or any other causes which, in the sole opinion of GEV, could corrupt or affect the administration, security, fairness, integrity or proper conduct of this sweepstakes, GEV reserves the right at its sole discretion to cancel, terminate, modify or suspend this sweepstakes or any drawings and select the winner from entries received for that drawing prior to the action taken or in such other manner as GEV deems fair and equitable. Additionally, GEV reserves the right to terminate the sweepstakes at any time by giving notice in a manner deemed appropriate by GEV. Should the sweepstakes be terminated prior to the end of the Entry Period, previously announced Prize winners will nevertheless be awarded their prizes. 3. ELIGIBILITY You must be at least 18 years of age or older at the time of entry and a resident of the United States or District of Columbia. Employees, officers, directors, contractors, and their immediate family members of GEV Media LLC (“GEV”), its respective affiliates, subsidiaries, and those living in the households of same, are not eligible to participate or win. Content contributors (and their immediate family members) who have had their work published in a GEV publication or on a GEV sponsored website during the past twelve (12) months are also ineligible. This sweepstakes is void outside the United States and District of Columbia and where otherwise prohibited by applicable federal, state, provincial or local laws, rules or regulations. No purchase is necessary to enter and a purchase does not enhance your chance of winning. By entering this sweepstakes, you agree to abide by and be bound by all terms of these Official Rules and the decisions of GEV, which are final and binding in all respects. It is your responsibility to ensure that you are legally eligible to enter the sweepstakes under any laws applicable to you in your jurisdiction of residence or otherwise. GEV reserves the right, at its sole discretion, to disqualify any individual it finds, in its sole discretion, to be tampering with the entry process or the operation of the sweepstakes; to be acting in violation of the Official Rules; to be acting in violation of the Terms of Use of Facebook, Inc. (“Facebook”) and Instagram, Inc. (“Instagram”) or to be acting in a disruptive manner with intent to annoy, abuse, threaten, or harass any other person. 4. HOW TO ENTER REGISTRATION: You must register at www.gevmag.com/register to receive a unique 6-digit alphanumeric code to use as your entry code for the duration of the Entry Period. TO ENTER ONLINE: You may submit your entry through the “Sweepstakes” tab on GEV Magazine’s Facebook at https://www.facebook.com/GEVMagazine/ or on GEV Magazine’s Instagram feed at https://instagram.com/ gevmagazine/. You must leave a comment to the respective day’s giveaway post (at one of either of the foregoing locations) prior to the end of the Daily Entry Period for that day’s drawing and include your unique 6-digit alphanumeric code in order for your entry to be valid. Entries made online will be effective on the date and timely in which they are posted on Facebook or Instagram. By submitting your entry online, you acknowledge that Facebook and Instagram are not a sponsor or administrator of this sweepstakes, and your use of Facebook and Instagram shall be subject to any and all applicable terms of use required by Facebook and Instagram, including but not limited to such terms and conditions as may be separately posted on www.facebook.com and www.instagram.com. TO ENTER BY EMAIL: You may submit an entry by email if you do not have access to, or do not desire to post a comment on, Facebook or Instagram. To enter by email, send an email containing your 6-digit alphanumeric code to email “sweeps@gevmag.com” and include “GEV 12 Days of Giving” in the subject line. All email entries will be subject to the same Daily Entry Period deadlines as the online entries. Entries submitted by email will be effective on the date and time that GEV receives the entry as indicated by time stamp. LIMIT ONE ENTRY PER PERSON: There shall be a limit of one (1) entry per entrant per day during the Entry Period. LEGIBLE ENTRIES MUST BE RECEIVED: Only complete, intelligible, and eligible entries actually received by GEV and/or posted on Facebook or Instagram before the end of the Daily Entry Period deadline will be included in the Prize drawing. Illegible, unintelligible, incomplete, garbled, or mutilated entries will be disqualified. Automated entries (including but not limited to entries submitted using any bot, script, macro, or sweepstakes service), copies, third party entries, facsimiles and/or mechanical reproductions are not permitted and will be disqualified. GEV is not responsible for any delays, transmission errors, improper postings, or any error, omission, or failure of entries to be properly posted or submitted, including but not limited to, through those systems maintained by Facebook, Instagram, or any third party email service providers. All entries become the exclusive property of GEV Media LLC and will not be acknowledged or returned. You are responsible for your costs of entering, including online access charges, long distance telephone charges, and postage. 5. DAILY DRAWING There will be one random daily drawing from all eligible entries received during the Daily Entry Period. Drawings will be held on or about 10:00AM PST the day following each giveaway posting. Daily winners will be notified via tagged Instagram or Facebook comment as well as by email notification within 24 hours of the drawing. By submitting your entry, you agree to the use of your name for the purpose of GEV announcing winners through Facebook and Instagram. Should a winner’s notification email be returned to GEV for any reason, two more attempts to reach the winner will be made via email. Winners must contact GEV within five (5) calendar days from the date the notification is sent by GEV to claim their prize. Failure to contact GEV within the five (5) day period will result in immediate disqualification of the selected winner and a new winner will be selected. No exceptions will be made to this rule. GEV is not responsible for and shall not be liable for lost, misdirected, or unsuccessful efforts to notify winners. Winners must, if requested by GEV, also execute and return an affidavit of eligibility, a liability release, and where lawful, a publicity release (to the use of their names, voices, and/or likeness for the purpose of advertising, trade, or promotion without further compensation) within five (5) days of the request. A winner may be disqualified if he or she fails to return the signed documents in a timely manner or is found not to be eligible or in compliance with these Official Rules. In the event of such disqualification, an alternate winner may be selected. In the event of a dispute about the identity of an online entrant, each online entry will be declared made by the Authorized Account Holder of the email address submitted at the time of registration. “Authorized Account Holder” is defined as the natural person who is assigned to an email address by an Internet Access Provider, online service provider, or other organization (e.g. business, educational institution, etc.) that is responsible for assigning email addresses for the domain associated with the submitted email address. All award decisions by GEV are final and binding. 6. PRIZE DELIVERY Prizes will be delivered to Prize winners as soon as practical after a drawing is held, the winner has claimed their prize, and all applicable documentation has been completed. GEV shall select, in its sole discretion, the method of delivery which may include, but is not limited to, U.S. Mail, a parcel delivery service, or express delivery service. You may be required to provide a physical address in order to receive delivery of your Prize since some delivery services will not make deliveries to a post office box address. Prizes will be delivered within the United States and District of Columbia only. Prizes will not be delivered to international addresses. 7. ODDS OF WINNING/PRIZES The odds of winning depend on the total number of eligible entries received for each respective Prize. No assignment or transfer or a Prize is permitted. Only listed Prizes will be awarded and no substitutions, cash equivalents or redemptions will be made, except that GEV reserves the right to substitute any Prize with another prize of equal or greater value in the event that the advertised Prize (or any component thereof) is not available. All applicable federal, local and state taxes, fees, and/or surcharges, if any, arising out of, or resulting from, acceptance or use of a Prize, are the sole responsibility of the winner of that Prize. Any unclaimed prizes will not be awarded. GEV will not replace any lost or stolen Prize items. GEV reserves the right to change, alter or modify the Prize structure and/or the number, frequency, and value of any or all of the Prizes. Any such change, alteration or modification will be announced in a manner deemed appropriate by GEV and will be incorporated into these Official Rules. 8. LIMITATIONS OF LIABILITY BY SUBMITTING AN ENTRY, YOU AGREE TO THE FOLLOWING: GEV, FACEBOOK, INSTAGRAM, OR ANY OF THEIR RESPECTIVE AGENTS AND REPRESENTATIVES, PARENT COMPANIES, AFFILIATES, SUBSIDIARIES, ADVERTISING, PROMOTION AND FULFILLMENT AGENCIES AND LEGAL ADVISORS ARE NOT RESPONSIBLE FOR AND WILL NOT BE LIABLE FOR (I) LATE, LOST, DAMAGED, MISDIRECTED, INCOMPLETE, UNINTELLIGIBLE OR POSTAGE DUE ENTRIES; (II) TELEPHONE, ELECTRONIC, HARDWARE OR SOFTWARE PROGRAM, NETWORK, INTERNET OR COMPUTER MALFUNCTIONS, FAILURES OR DIFFICULTIES OF ANY KIND WHETHER HUMAN, MECHANICAL, ELECTRONIC, NETWORK OR OTHERWISE; (III) FAILED, INCOMPLETE, GARBLED OR DELAYED COMPUTER TRANSMISSIONS; (IV) TECHNICAL FAILURES OF ANY KIND, INCLUDING, BUT NOT LIMITED TO, LOST, INTERRUPTED OR UNAVAILABLE NETWORK, SERVER, INTERNET, OR OTHER CONNECTIONS; THE AVAILABILITY, ACCESSIBILITY, TECHNICAL FAILURE OR MISCOMMUNICATIONS OF COMPUTER, SATELLITE, TELEPHONE OR CABLE TRANSMISSIONS; THE INCORRECT OR INACCURATE CAPTURE OR FAILURE TO CAPTURE, TAMPERING, HACKING, OR BY ANY EQUIPMENT OR PROGRAMMING ASSOCIATED WITH OR UTILIZED IN THE SWEEPSTAKES; (V) ANY CONDITION CAUSED BY EVENTS BEYOND THE CONTROL OF GEV THAT MAY CAUSE THE SWEEPSTAKES TO BE DISRUPTED OR CORRUPTED; (VI) INJURIES LOSSES OR DAMAGES OF ANY KIND, INCLUDING DIRECT, INDIRECT, INCIDENTAL, CONSEQUENTIAL, OR SPECIAL DAMAGES ARISING IN CONNECTION WITH OR AS A RESULT OF THE SWEEPSTAKES, OR FROM PARTICIPATION IN THE SWEEPSTAKES, OR THE ACCEPTANCE, POSSESSION, USE OR MISUSE OF A PRIZE; AND (VII) INJURY OR DAMAGE TO YOUR OR TO ANY OTHER PERSON’S COMPUTER RELATED TO OR RESULTING FROM PARTICIPATING IN THE SWEEPSTAKES OR DOWNLOADING MATERIALS FROM OR USE OF FACEBOOK, INSTAGRAM, OR THE GEV WEBSITE. YOU AGREE TO RELEASE AND HOLD FACEBOOK, INSTAGRAM, GEV, AND EACH OF THEIR RESPECTIVE EMPLOYEES, OFFICERS, DIRECTORS, SHAREHOLDERS, AGENTS, REPRESENTATIVES, PARENT COMPANIES, AFFILIATES, SUBSIDIARIES, ADVERTISING, PROMOTION AND FULFILLMENT AGENCIES, AND LEGAL ADVISORS, HARMLESS FROM ANY AND ALL LOSSES, DAMAGES, RIGHTS, CLAIMS AND ACTIONS OF ANY KIND IN CONNECTION WITH THE SWEEPSTAKES, INCLUDING WITHOUT LIMITATION, PERSONAL INJURY, DEATH AND PROPERTY DAMAGE, AND CLAIMS BASED ON PUBLICITY RIGHTS, DEFAMATION OR INVASION OF PRIVACY. THIS SWEEPSTAKES IS IN NO WAY SPONSORED, ENDORSED OR ADMINISTERED BY, OR ASSOCIATED WITH, FACEBOOK OR INSTAGRAM. YOU UNDERSTAND THAT YOU ARE PROVIDING YOUR INFORMATION TO GEV MEDIA LLC AND THE SWEEPSTAKES SPONSOR, NOT TO FACEBOOK OR INSTAGRAM. BY ENTERING, ENTRANTS CONFIRM THEY ARE 18+ YEARS OF AGE, RELEASE BOTH INSTAGRAM AND FACEBOOK OF RESPONSIBILITY, AND AGREE TO INSTAGRAM’S AND FACEBOOK’S TERM OF USE. ALL PRIZES ARE IS PROVIDED “AS IS” WITHOUT WARRANTY OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING, BUT NOT LIMITED TO, THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT. SOME JURISDICTIONS MAY NOT ALLOW THE LIMITATIONS OR EXCLUSION OF LIABILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES OR EXCLUSION OF IMPLIED WARRANTIES, IN WHICH CASE SUCH LIMITATION OR EXCLUSION SHALL APPLY ONLY TO THE EXTENT PERMITTED BY THE LAW IN THE RELEVANT JURISDICTION. 9. GOVERNING LAW This sweepstakes shall be construed and evaluated according to applicable United States law and is subject to all Federal, state and local laws. As a condition of participating in this sweepstakes, participant agrees that any and all disputes which cannot be resolved between the parties, and causes of action arising out of or connected with this sweepstakes, shall be resolved individually, without resort to any form of class action, exclusively, before a court located in the County of Santa Clara having competent jurisdiction, which Court shall apply the laws of the State of California without regard for doctrines of Conflict of Law. 10. WINNERS LIST For names of the winners send a self-addressed stamped envelope to: GEV 12 Day of Giving Winners List, 2455 N. Naglee Road, Suite 197, Tracy, California, 95304-7324. This sweepstakes is sponsored and administered by: GEV Media LLC, 2455 N. Naglee Road, Suite 197, Tracy, California, 95304-7324. This sweepstakes is in no way sponsored, administered, or endorsed in any way by, or associated with, Facebook or Instagram. Copyright © 2015 GEV Media LLC.

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holiday giveaway

Blueberry Batter Bowl Gift Set from Stonewall Kitchen+ Inside the Test Kitchen: 120 New Recipes, Perfected by Tyler Florence+Napa Valley Whole Spice Blends and Seasoning Set VALUE $155 50 Years, 50 Moments: The Most Unforgettable Plays in Super Bowl History by Jerry Rice and Randy O. Williams (Autographed copy)+A triple pack of Stonewall Kitchen Dessert Baking Mixes VALUE $53

Matcha Skincare Gift Set (8 oz. Matcha Milk Bath, 4 oz. Matcha Soap, 2 oz. Matcha Mask, 2 oz. Matcha Lip Scrub, and 0.5 oz. Matcha Lip Balm, in a glam ikat bag in gold, white and green.) VALUE $70

Make your own wine (a signature red) at Buena Vista Winery’s ‘Count or Countess for a Day’ unforgetable winemaking experience for two! VALUE $200

Muguette Renee Gift Box Set (A Bamboo & White Grapefruit Candle and Eau de Cologne plus an elegant Pashmina made of 80% wool and 20% silk) VALUE $120

Issue 18

GEV MAGAZINE

24-piece Handmade Artisan Chocolates from Ginger Elizabeth Chocolates+Artisan Extract Gift Set by Sonoma Syrups VALUE $78


DECEMBER 12-23, 2015

7 8 9 10 11 12

Savvy Sleepers 100% pure satin pillowcases (set of 4) VALUE $144

Artisanal chocolates from Kollar Chocolates+ Bourbon Empire: The Past and Future of America’s Whiskey by Reid Mitenbule VALUE $105

The Claremont DSLR Leather Camera Bag by Lo and Sons VALUE $300

Five Marys Farms Premium Holiday Gift Box (1 rack of lamb, 1 leg of lamb, 1 hickory smoked ham 1 pork roast, 5 lbs of 28-day dry aged ground beef and 1 Five Marys golden honey) VALUE $300

Modern Beauty Portrait Session with Rosaura Studios (includes hair/ make-up, session fee and credit toward two images) VALUE $590

GoPro Foodie Pack (a GoPro Hero 4 Black, 3-way folding selfie stick, camera housing, Lexar 633X 32GB micro SD card) VALUE $650 57


2015 HOLIDAY GIFT GUIDE

our editor in chief’s picks WHAT THE HOLIDAYS MEAN TO ME by Kaye Cloutman When the air brings faint scents of pine and cinnamon and the kitchen is replete with the aromas of my husband’s cooking and abuzz with my children’s happy chatter; my heart fills up with delight. Either Charlie Brown or George Bailey is on TV, a welcome reminder to what this season is all about and it’s definitely the time of the year for merry-making with my loved ones. I mean, how perfect can it be? We start with gratitude and end with a hopeful, positive outlook for the year ahead. During Thanksgiving weekend, my family sets aside time to unplug from all our gadgets and bring out the Christmas tree. A sense of nostalgia envelopes everyone as we open boxes of Christmas tree ornaments which includes old handmade holiday school projects of the children from the past year, and gratitude sets in.

medical issues yet he proves to be a consistently devoted partner no matter what. Next is the opportunity to work with amazing people on a daily basis at this magazine. Over the years, they have all really been my family and my main support group. GEV would not be where it is right now without these tireless and amazingly talented individuals. So, togetherness is really what the holidays mean to me—an opportunity to reflect on all the blessings bestowed upon us and once again celebrate the essential things in life.

There are many things I am thankful for this year, too many, in fact, to write down in just this letter. It begins with a healthy heaping of appreciation towards my husband and children who have cheered me on continuously through any career decision I make: my husband especially for his devotion; he has unfortunately been dealt with not only a workaholic wife but also one who is constantly battling various

OLIVE & COCOA LITTLE TIPSY SPIN GLASSES $98 oliveandcocoa.com

Issue 18

GEV MAGAZINE

KUZMI TEA COLLECTION GIFT SET $199 neimanmarcus.com


JO MALONE LONDON NECTARINE & HONEY COLLECTION $110 neimanmarcus.com KITCHEN GYPSY BY JOANNE WEIR $35 joanneweir.com

2012 EHLERS ESTATE MERLOT $65 ehlersestate.com BUBBLES & BACCARAT $225 jcbwines.com GO PRO HERO 4 BLACK AND 3-in-1 MOUNT $499 | $69.99 shop.gopro.com

EXCLUSIVE ULTIMO SPREAD GIFT SET $69 napastyle.com

GREEK THYME BLOSSOM HONEY $16 melirahoney.com

WINTER WONDERLAND GIFT SET $160 klazwinecollection.com

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NEST HOLIDAY GRAND CANDLE $225, neimanmarcus.com


2015 HOLIDAY GIFT GUIDE

our director of photography’s picks WHAT THE HOLIDAYS MEAN TO ME by Vincent Gotti As a portrait photographer, the holidays are my favorite time of the year! Being able to capture treasured holiday moments of families posing in their Christmas jammies or dressed to the nines for their annual holiday cards brings me joy. It warms my heart to see how their kids have changed every year and have the opportunity to meet their family’s next generation. I’m grateful that my photography has become part of their treasured family traditions. Days before Christmas, my own family takes on a crusade to bring home the perfect tree. It never gets old, my wife and children will spend hours in search of this most fundamental holiday accent to our home. As much as I am behind the camera, during the holidays, I am also behind the kitchen stove preparing a holiday delicacy from the Philippines. A Spanish dish called callos is an ox tripe stew with savory and tender veal shanks. This is a true labor of love since I personally prefer giving and receiving homemade goodies. It has more meaning than anything you can buy from the store. My loved ones crave this dish every year and just like Santa, I find myself fulfilling a long list of requests from friends and family to serve them.

THE CAMERA COOKIE CUTTER SET $18 photojojo.com

Issue 18

GEV MAGAZINE

Christmas will always be about family and the joy of giving. I hope to spread peace in my own small way amongst a world where unfortunate events have happened again this year. Making family and friends laugh uncontrollably with my humorous quips about life, fashion and wine is my way of shining a flicker of light, hoping that my humor helps spark a brighter year ahead for many.

SINGLE LAYER TOUCHSCREEN GLOVES $26.39 mujjo.com


INSTANTLY AGELESS EYE MASK $74.95 agelessiq.com

CANON CAMERA LENS MUG $30 photojojo.com

SEE THE WORLD BEAUTIFUL BY ANNE MENKE $85 amazon.com FOLDIO POP-UP STUDIO WITH LIGHTS $75 photojojo.com

ULTIMATE ARTISAN CHOCOLATE LOVER’S SET $56.25 store.kollarchocolates.com

OH! WOW. RING LIGHT (CANON OR NIKON) $99 photojojo.com

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2015 HOLIDAY GIFT GUIDE

our managing editor’s picks

WHAT THE HOLIDAYS MEAN TO ME by Eileen Solis Rogers Christmas-time is my favorite time of year. Family traditions that I grew up with continue to be celebrated by my family today. My birthday is December 3rd, and my mom has made it a tradition to have our Christmas tree up by then. We have carried on that tradition in my family, only the pressure is on me to have the tree up in time for my birthday, of course with the help of Mac, my husband and my girls Bettina and Nina! It is a wonderful tradition as it sets the mood for our entire family to enjoy the merriment of the season. To me, Christmas is a season of generosity and love as we celebrate the birth of Jesus Christ. Generosity comes in many forms, not just sharing material blessings, but being generous with your time, talent, smiles, hugs, prayers, and patience. Gift-giving is particularly a challenge for me as I tend to think that everyone on my list already has everything they need. This inspires me to roll up my sleeves and get busy in the kitchen to bake date-and-nut bars (another family tradition). Individually wrapped in hand-cut and frilled parchment paper, this tradition has my family coming home to the familiar aroma of brown sugar goodness. My gift of my time well spent in the kitchen, meticulously tending to each piece, is the love I enjoy sharing during this season.

Attending a Christmas Eve church service with my family has become a tradition I embrace to this day. It just wouldn’t be “Christmas” in our household without this tradition. Food is a big part of the festivities, and our menu reflects our Filipino heritage as well as a sprinkling of new favorites. We celebrate with an abundance of rich and caloric food leaving us all guilt-laden at the end of the day! I believe the abundance of grace and chaos before and after Christmas is what makes this a special time. When laundry is ignored in favor of an invitation to see a Christmas play, when the last 20 minutes before guests arrive is spent cleaning and fluffing due to baking that took place the night before, and when the last gift-wrapping takes place while on a bathroom break because Uncle Ralph’s gift was inadvertently given to a favorite teacher, it is amazing how seamless things seem to transition from elegant to chaos in just a matter of minutes. But that is all what the holidays mean to me and I love every minute of it! Have a blessed Merry Christmas!

PASSION OLIVE OIL CURD $12 craftsman-wolves.com

2011 CAMBIUM SEQUOIA GROVE $125 sequoiagrove.com

Issue 18

GEV MAGAZINE

GINGER CORDIAL 16 ounces $8.99 belvoirfruitfarms.com


ERIK TOMASSON

MONOGRAMMED CARVING BOARD $80 williams-sonoma.com

SAN FRANCISCO BALLET ‘NUTCRACKER’ $72-498 sfballet.org

CUSTOM CUPCAKES IN 30+ FLAVORS $4.50 (each) jennscupcakesandparties.com $10 discount on $50 custom orders for GEV readers

‘OH CHRISTMAS TREE’ CANDLE 75-hour burn time $30 etsy.com/shop/muguetterenee

CATHY BRESLOW

STAR FROM AFAR $34.95 starfromafar.com

MATCHA SKINCARE SET $70 etsy.com/shop/matchaskin.com 10% discount using coupon code GEVMAG

MUGUETTE RENEE EAU DE COLOGNE 2 ounces $35 etsy.com/shop/muguetterenee

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2015 HOLIDAY GIFT GUIDE

our travel editor’s picks WHAT THE HOLIDAYS MEAN TO ME by Kathryn Holland Besser For my family, the holidays are about spending time together. A potluck Thanksgiving at our house is a rare opportunity for me to step out of the kitchen. I love seeing my husband and younger son rapturously watch their pumpkin pies alchemize into a perfect shade of caramel. I love that my mother makes the exact same sausage-and-sage stuffing we’ve eaten all our lives and that she and my sister have very different opinions about cranberry sauce (Mom’s is strictly homemade). I love that my sister-in-law, C.C., brings a delicious salad that evokes the flavors of fall. I love that my brother, David, and my older son lead everyone in games and we spend time outside while the turkey is cooking. I love that my father always makes new guests feel at ease. I love seeing my brother, Todd, work with my husband to wrestle bits of turkey from the carcass while everyone else is playing cards or games. In short, I love seeing those I adore come together in such a joyful way. Our big family gathering is on Christmas Eve. Per Neapolitan custom, we serve seafood dishes (representing the Seven Seas). I love that this connects us to our Italian heritage yet our traditions are constantly evolving. I love watching my husband, Paul, my father, and my brothers bond over pounding, flouring

and deep frying the calamari. Following Dad’s recipe, Paul and Todd have a tradition of making it too spicy (much to Mom’s chagrin) and David creates a hot sauce out of whatever is in the pantry. Over the past few years, we’ve added sashimi and m a k e - y o u r- o w n - C a l i f o r n i a rolls among other things. The sushi is a welcome addition and allows everyone to create the most tasty— yet ultimately ugly— sushi. We laugh and eat. Christmas Day is low key: a movie marathon plus a roast and salad for dinner. For us, the company of family and friends, along with good wine and delicious food, is all we need to make the holidays festive, meaningful, and memorable.

GREEK THYME BLOSSOM HONEY $16 melirahoney.com

2014 ESTATE EXTRA VIRGIN OLIVE OIL 375ml $32 davero.com

FIVE MARYS FARMS PREMIUM HOLIDAY GIFT BOX $249 fivemarysfarms.com, 20% discount for GEV readers (TRY5MARYS)

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MARTY KELLY

VINTAGE SILVERWARE HAND-STAMPED CHEESE MARKERS $38 woodenhive.com

DRIED BLENHEIM APRICOTS 18 ounces $23 cjolsoncherries.com

HEMSLEY+HEMSLEY SPIRALIZER $65 goop.com

ROBIN SMITH

MANUS CHAU

BARELY BUZZED RESERVE CHEESE GIFT SET $75 beehivecheese.com

PALETTE DU CHOCOLATE $149 johnandkiras.com

WOOL+COTTON CHECKED SCARF SRP $60 freesetfabrics.com φ φ gifts with a conscience

THE GOODSTEAD ETHICAL LEATHER SATCHEL $275 theloyalworkshop.com φ 65


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our lifestyle editor’s picks WHAT THE HOLIDAYS MEAN TO ME by Annabelle Marceno Pericin As I reflect on what the holidays mean to me, two themes are constant; tradition and family. The traditions set when I was a child were spending time with my family and having holiday dinners with my extended family; aunts, uncles, and cousins. Home-cooked dishes and holiday treats made by my mom and I were shared with loved ones. The scents of a fresh cut Christmas tree and wood burning in the fireplace surrounded us while we decorated the tree and enjoyed hot chocolate with lots of whip cream. Now that I have my own family, I am passing these treasured traditions to my sons. The best part is being with family and spending time with each other. One of my favorite activities is going to San Francisco and seeing the lighted Christmas tree in Union Square. I’ve tried a couple of times to have an artificial tree in our household but the roars of protest from my family would have them boycotting Christmas! So we take our annual trip to our favorite Christmas tree lot to pick out that one special one. And I love to cook holiday dinners! Cooking is how I express my love for family and friends. Preparing turkey on Thanksgiving and prime rib for Christmas Eve have become our traditional meals during the holidays.

Being able to give our time to charitable organizations such as The Salvation Army and to our church grounds us in the true meaning of giving. I also love to listen to Christmas music in the car the whole month of December and my kids know they can’t change the station! All these things evoke what I love about the holidays. These traditions have also kept me sane when it has become increasingly challenging to uphold the true meaning of what the holidays represent. My oldest son is about to graduate high school and will be off to college soon while I still have another in high school. My hope is the traditions I have started with them continue as they get older and when they have their own families, they can create their own. Wishing Christmas cheer to all and keeping the meaning of what the holidays mean to you close to your heart.

2013 HEAD HIGH RED BLEND $30 headhighwines.com

24-PIECE HANDMADE ARTISAN CHOCOLATES $42 gingerelizabeth.com Issue 18

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LUMP OF KOHL AND LUMP OF GOLD BEAUTY BARS $15 (each) shop.beekman1802.com

8-PIECE CANDY BENTO BOX $65 sugarfina.com

SAVVY SLEEPERS 100% PURE SATIN PILLOW CASES $36-42 (each) savvysleepers.com

SAMPLER GIFT BASKET $39.95 stonewallkitchen.com

12-YEAR AGED PEACH BALSAMIC (MODENA, ITALY) 375ml $16.99 bakerandolive.com

ARTISAN EXTRACT GIFT SET 4 oz (each bottle) $35 sonomasyrup.com 67


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our culinary director’s picks WHAT THE HOLIDAYS MEAN TO ME by Liz Garbes Bernardo The Holidays for me is a time and season for three very important things: to reflect, share, and celebrate. It is a time to reflect on all the good as well as the not so fortunate things that we have experienced throughout the year. To think deeply about the successes and the struggles we’ve encountered. It is a time to be thankful for all the right decisions we’ve made and for the wrong ones too that taught us lessons, making us even better individuals than we were a year ago. It’s also a time to reflect on lost relationships and realize that some things fall apart, but in the end, better things fall upon us. It is a time to be grateful for having met people who have touched our lives and made it more meaningful. For some, 2015 might have been a good year, for others not so much. But the fact that we are alive and able to celebrate this season is a blessing to appreciate, because not everyone is given this chance. The Christmas season is also a reminder to share our blessings to the people around us. It’s a season for gift giving and letting somebody know that we appreciate that special place they hold in our hearts. It’s also a great time to share the season’s spirit to the less privileged and those

in need. To do one special deed as simple as giving a hot meal to somebody hungry or a blanket to somebody who is cold will surely mean the world to them. Perhaps we can give them a sense of hope and make them feel that they are not alone. This season is a reminder that we don’t need to be wealthy to share, but rather we can always do so in our own little way. Finally, it is a time to celebrate. Christmas means rejoicing and remembering the birth of Jesus Christ. It is that special moment that we get together with family and friends, remembering special moments we’ve shared and celebrating a chance to create another amazing year ahead of us. It is a time to forget all worries and hatred, but rather feel joy and peace. Despite our busy lives, this season indeed gives us a chance to have a break, take in, and feel the real Christmas spirit: that of love, generosity and goodness.

EAGLE CREEK PACK-IT SPECTER SET $56 shop.eaglecreek.com

BUCKET LIST CANVAS MAP $139.90 awesome-maps.com

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CALIFORNIA MADEIRA $59 vsattui.com

THE CLAREMONT LEATHER CAMERA BAG $300 loandsons.com

BARE MINERALS STORYBOOK ROMANCE $79 bareminerals.com

STAUB 12” STEAM GRILL $149 surlatable.com

CUISINART SMART STICK IMMERSION BLENDER $99.95 surlatable.com

WHERE CHEFS EAT $24.95 phaidon.com

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our beauty editor’s picks WHAT THE HOLIDAYS MEAN TO ME by Josette Vigil-Jelveh The holidays are about nostalgia and reconnecting with loved ones. It’s a time to continue family traditions and celebrate the spirit of the season in style! When I think about the holidays, I get nostalgic. I long to relive the feelings of bliss I experienced as a child surrounded by loving parents, siblings, grandparents, aunts, uncles and cousins. We spent Christmas Eve together, tightly seated around the dining room table covered with dishes that my Nana and Auntie Annie made with love. We spent hours around the table eating, drinking and laughing. On Christmas Day I was always the first to rise, excited to see what Santa had left in my stocking. As time passes, so do people. My family is not as large as it used to be; it’s actually quite small in size but big in spirit. By practicing my ancestors’ holiday traditions, I feel like I am keeping their spirit alive. It is important that my son and my daughter experience and learn the family recipes and carry on the family legacy. They have never met my Nana and Aunt Annie, but we have prepared their recipes together. While doing so, they are learning to cook as our family has done.

SILVER SPARKLE WINGS $8.95 shwingsonline.com

When I was young, Christmas celebrations started first thing in the morning. Today, my husband, Peruz, son, Michael, and daughter, Farrah, play our favorite Christmas music and sing along as we prepare dinner for our guests. We gather the best ingredients from our favorite butchers, cheesemakers and fish mongers in order to faithfully recreate our grandmother’s traditional dishes. We dress up the dining table with our best linens and china. We put on something festive so we may receive our guests in style while we drink, eat, laugh and dance. For us, holidays are about making a statement: • Gentlemen, break out something bold! Now is the time to wear your colorful brocade tuxedo jacket, velvet loafers and slick your hair back. • Ladies, now is the time to shine! Wear your favorite crystal-studded dress, skirt or shoes and accessorize with black oversized sunglasses and red lips. • Celebrate the season in style!

VELVET SLIPPERS $248 brooksbrothers.com

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CAVIAR ANTI-AGING WORKING HAIRSPRAY $28 shop.nordstrom.com

CHRISTIAN LOUBOUTIN ROUGE LOUBOUTIN $50, sephora.com

‘INTO THE WOODS’ IN EMERALD $260, ringly.com

‘SUPERSTITION’ LUXURY EYEWEAR $350, dita.com

LUMINOUS SILK FOUNDATION BY GIORGIO ARMANI $62 giorgioarmanibeautyusa.com

TCHO CHOCOLATES $5.95+ tcho.com

TOM FORD ‘RUBY RUSH’ LIPSTICK $52 tomford.com MASON PEARSON POPULAR MIX BRUSH $205, neimanmarcus.com 71


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our events editor’s picks WHAT THE HOLIDAYS MEAN TO ME by Genevieve Dee Christmas has always been one of my favorite times of the year. I remember writing Santa basically begging for things I wanted. I remember our Christmas tree decorated with beautiful, shiny ornaments, some of which I handcrafted myself. I remember the multicolored lights entwined around its branches, twinkling at night, with a star at the top serving as a beacon for Santa and his reindeer. I remember my increasing excitement as gifts magically appeared underneath the tree as Christmas Day drew near. I remember endless parties and gatherings offering opportunities to visit with family and friends. I remember going to church, singing Christmas carols, and services that seemed to go on forever. And, most of all, I remember the pure joy and excitement hearing my name called out for yet another gift. I would pounce on it and tear off the wrapping paper with glee. It didn’t matter Santa was dressed in a suit that was obviously too hot to wear in a tropical country. It didn’t matter Santa delivered gifts through a chimney we never had. It didn’t matter that the radio stations started playing Christmas carols months before Christmas so that we were sick of hearing the songs by the time December 25th came along. It didn’t

matter we often fell asleep during mass. It didn’t matter I rarely completed Simbang Gabi, nine days of early morning masses culminating on Christmas Eve. At its essence, Christmas is about love, sharing, giving and receiving. It is about tradition, celebration, family and friends. It is another opportunity to show people who matter in our lives that we love and appreciate them. That it coincides with the celebration of heritage for others or the rededication of a temple only add to reasons for celebrating. Never mind you are busier than normal. Never mind it is next to impossible to find a parking spot. Never mind you feel obligated to attend certain gatherings or give some people gifts. Never mind all that distracts from the reasons for celebrating. The Holidays are upon us and it can’t come any sooner!

LA PERLA LINGERIE ATELIER COLLECTION (made to order) laperla.com

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LUIS BRAVO’S ‘FOREVER TANGO’ WITH ANNA TREBUNSKYA AND DMITRY CHAPLIN San Francisco’s Herbst Theatre, December 20-January 10 $25-125 cityboxoffice.com


GO PRO HERO4 BLACK $499 shop.gopro.com

TIFFANY T SQUARE BRACELET $ 975-1600 tiffany.com

HAZELNUT CRUNCH MOUSSE CAKE $58 pastrychik.com

JEN M

PENINSULA HUMANE SOCIETY peninsulahumanesociety.org

PHILLIPS HUE WHITE STARTER KIT $ 170 meethue.com

GALAPAGOS ISLANDS CRUISE $ 3,999-5,999 celebritycruises.com

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our correspondent’s picks WHAT THE HOLIDAYS MEAN TO ME by Tamara Gorman The winter holiday traditions in my family were about abundance, merry-making, and the beauty of good design. My mother set our holiday tables with inherited family linens and her best china. Her Christmas trees were perfectly coiffed, and each year she hoped to “out-do” last season’s tree. Gifts looked stunning under the tree as they were expertly wrapped with elegant ribbons in tasteful paper. My grandmother on the other hand, a southern lady, was all about family, food, cocktails, and a good party. Like condtioned puppies anticipating dinner, we anxiously waited for her bacon-lined turkey, homemade giblet gravy, and two kinds of dressing with worcestershire sauce and hard boiled eggs as the secret ingredients. No matter how we exclaimed over the tree, slurped gravy, connected with family and friends, danced under twinkly lights, and sang Christmas tunes until our voices cracked, our deepest most real tradition was practicing the art of delayed gratification. We waited for Thanksgiving dinner, hungry, cracking nuts in the shell with those metal nutcrackers that look like lobster picks. We waited to be excused from the dinner table. We waited for our presents at Christmas.

It went something like this: 1. Wake-up 2. Gawk at tree and feel joy 3. Wait for adults to wake up 4. Gather in the living room in PJ’s and wait 5. Open presents in an excruciating process involving one child distributing presents to each person, everyone else waiting to open their gifts until all had something 6. Play with loot 7. Get dressed and play with loot some more 8. Move on to a relative’s house and wait for food Looking back it is easy to see the combination of delayed gratification and final abundance as a powerful drug. Perhaps this explains my persistent involvement with luxury and adventure. Although my holidays have changed since the birth of my son, the meaning behind them has stayed the same: happily sharing our abundance with others and appreciating the everlasting joy of delayed gratification.

VENEZIANA ALL’ALPIANE-VIGNALTA $29.99 cortibrothers.com

PISTACHIO BUTTER $13.89 cortibrothers.com

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TRY THE WORLD GOURMET BOX $39-198 trytheworld.com


GO PRO HERO4 BLACK $499 shop.gopro.com

CHEMEX GLASS COFFEE MAKER $36.95, williams-sonoma.com

TICKET STUB DIARY $14.95 urbanoutfitters.com

THE WIDOW CLIQUOT $25 barnesandnoble.com

DON’T PANIC BANGLES $52 simplyeartha.com

THE BEATLES ‘1+’ LTD. DELUXE EDITION $50 amazon.com

BOSE QUIET COMFORT® HEADPHONES $299 bose.com 75


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gifts for the wine lover

Aia Vecchia “Sor Ugo” Bolgheri Rosso $35 This wine comes from a small family-owned producer in the Bolgheri region of Italy and it pairs well with hard cheeses. It is round and rich without being overpowering. It’s comprised of 50% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc, 5% Petit Verdot and pairs beautifully with Parmigiano-Reggiano, Pecorino Romano and Pecorino Cacio di Bosco, a Tuscan cheese that complements this Tuscan wine.

2012 Frank Family Vineyards Winston Hill $150 Winston Hill is Frank Family Vineyards’ flagship wine, and comes from Rich and Leslie Frank’s hillside estate vineyard in Rutherford. Winemaker Todd Graff crafts this blend of predominantly Cabernet Sauvignon into a bold and complex bottling that is both ready to drink now, but also built to age. frankfamilyvineyards.com

aiavecchiabolgheri.it

Tascante “Tascante” Sicilia IGT $50 Grown on the slopes of Mount Etna in Sicily, the grapes used to produce this wine reflect this distinct growing site with firm, bountiful tannins, balanced acidity and vivid aromas. This wine is produced with the Nerello Mascalese grape variety and provides those with a unique wine to give to wine drinkers interested in something different this holiday season. tascadalmerita.it

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2012 Paul Hobbs Russian River Valley Pinto Noir $55 Paul Hobbs’ hand-crafted wines are great for giving as a gift due to Hobbs’ meticulous winemaking and attention to detail. This is a fullbodied, velvety Pinot Noir from the Russian River Valley that tastes of Santa Rosa plums, sweet spices and earth – evoking images of winter and the holidays with each sip. paulhobbswinery.com


2006 Cain Five $140 The 2006 Cain Five is a beautiful representation of the nuances that develop in Cain’s Cabernet wines as they age. Cain values flavors that transcend fruit (earth, tar weed and bay laurel) and believe that in holding back wines from each vintage, they are able to express the unique characteristics of their vineyard. cainfive.com

2013 Rarecat Gift Set $145

2010 Costasera Amarone $63 Masi Agricola is the benchmark producer of Amarone in the Veneto region of Italy. Owned and operated by the Boscaini family for over 250 years, Masi leads the region in innovative winemaking practices, and has helped Amarone gain the reputation it has today. Made with partially dried grapes, this wine is perfect with meat or on its own.

Includes a bottle of Rarecat 2010 Old Toll Road Cabernet Sauvignon, an elegant vintage from the Old Toll hillside vineyard in Calistoga, an etched wineglass and signature wood box. A wonderfully deep color, soft, yet powerful tannins with classic Old Toll mixes of blackberries, mint, and saddle leather. 2010 was a low yield vintage, only 176 cases plus magnums of Rarecat Old Toll cabernet were produced. rarecatwines.com

masi.it/eng

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gifts for the wine lover 2011 Crocus Malbec de Cahors “Grand Vin” $125 This bottling comes from Crocus, winemaker Paul Hobbs’ new winery and partnership with French vintner Bertrand-Gabriel Vigouroux. The Grand Vin bottling is 100% Malbec from Cahors, France – the origin of the Malbec variety – and the wine is aged 24 months in 100% new barrels, French oak. paulhobbsimports.com

2012 Inman Family Wines OGV Pinot Noir $68 Kathleen Inman uses sustainable winemaking practices to craft low alcohol and nuanced wines from the Russian River Valley. The 2012 Inman OGV Pinot Noir is a light bodied Pinot Noir made with fruit from her organically farmed Olivet Grange Vineyard in the Russian River Valley. inmanfamilywines.com

2013 Three Sticks Durell Vineyard Pinot Noir $65

2013 Bomb Diggity $26 A blend of 30% Tempranillo, 30% Zinfandel, 20% Petite Sirah and 20% Merlot. Very upfront dark fruit flavors with a hit of spiciness on the back end. A very versatile wine that goes with just about anything or just pair it with a glass! toogoodwinery.com Issue 18

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This beautiful Pinot Noir comes from one of the best vintages in California to date. This intricate Pinot Noir bottling opens with Durell’s notable savory notes, and embodies Durell Vineyard’s unique terroir from start to finish. threestickswines.com


2009 Ceja Dulce Beso $50 “Sweet Kiss” late harvest dessert wine. 94% Sauvignon Blanc, 6% Semillon A wine for even the non-wine drinker. with its opulent concentration of white peach, vanilla, tropical essences and citrus accents. cejavineyards.com

2013 Dolin Estate Malibu Coast Chardonnay $39 This bottling marks the fifth vintage of the wine from Dolin Estate, but it is the first to proudly display the new “Malibu Coast” AVA on its label. With fruit sourced from the Elliott and Lynn Dolin’s backyard vineyard, this Chardonnay is a great gift for those interested in exploring a brand new wine region. dolinestate.com

2013 Stony Hill Chardonnay $45 Stony Hill has been making Old World style Chardonnay since its inception in 1948. This cool-climate, terroirdriven wine comes does not undergo malolactic fermentation, and uses no new oak, to showcase the terroir of the Spring Mountain region. Winemaker Mike Chelini is the longest tenured Napa winemaker and has been making Stony Hill wines since 1973. stonyhillvineyard.com

2013 Three Sticks Durell Vineyard Chardonnay $50 The grapes used to produce this Chardonnay come from select blocks in Bill Price’s “home vineyard.” The “Old Wente” block produces grapes with rich, deep texture, while the “Rocky Flat” block possesses ripe flavors and distinct minerality, creating a wine that reflects the true characteristics of this exceptional piece of land. threestickswines.com

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gifts for the wine lover 2013 Head High Red Blend $30 Inspired by the perfect surf and made under the helm of winemaker/surfer Sam Spencer, this is a versatile wine and also makes a charitable gift for the holiday season—for every two bottles sold $1 is donated to charity (Sustainable Surf & Sonoma Valley Education Foundation). headhighwines.com

2011 Cambium Sequoia Grove $125 A proprietary blend of red Bordeauxstyle varieties hand selected from the finest wine lots in the cellar. Dark redblack in color with an intense nose of fresh black cherries and coffee with dark chocolate, cassis, and boysenberries. Background aromas of vanilla and cigar box interplay with a hint of anise. On the palate the wine has a beautiful long arc of flavor, stating with cherry and pomegranate and finishing is full, rich, and structured, but the tannins are so supple that the wine has a lightness that surprises. www.sequoiagrove.com

2013 Martinelli Giuseppe & Luisa Zinfandel $52 This Zinfandel bottling comes from the Martinelli family’s Giuseppe and Luisa Vineyard—named after the Martinelli’s relatives who left their homes in Italy in the 1800s to come to Sonoma County and begin growing grapes. There is family history found in every sip. Bright fruit notes combine with earthy, tea elements to make this wine a wonderful treat for the holidays. martinelliwinery.com

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2012 Cliff Lede Vineyards Beckstoffer To Kalon Cabernet Saugivnon $165 The 2012 Beckstoffer To Kalon Cabernet Sauvignon is the inaugural Cliff Lede bottling from the impressive Beckstoffer To Kalon Vineyard in Oakville. Crafted by Winemaker Christopher Tynan, this standout wine is the only 100% Cabernet Sauvignon bottling in Cliff Lede Vineyards’ portfolio, and although it’s built for aging, it is the ultimate wine to impress any party-goer. ledefamilywines.com

2012 Ehlers Estate Merlot $55 Planted on the very best vineyard parcels of the contiguous, CCOF certified organic estate, the vines are farmed with unparalleled attention to detail and night-harvested block by block, by vineyard and cellar foreman Francisco Vega and his eight-person full-time production crew. The tannins are at once fine and chewy, and the bold, juicy structure of this wine is what has always made the Ehlers Merlot “a Merlot for Cabernet drinkers.” www.ehlersestate.com

2012 Priest Ranch Coachgun with a birch cylinder $90 Coachgun is a left bank inspired Bordeaux blend composed of the best of the best blocks from the expansive Priest Ranch estate in the eastern mountains of Napa Valley. The wine brings characteristic Napa Valley fruit and finesses, but the vintage has contributed a structure which will enable the wine to evolve for decades. This single bottle of our 2012 Coach Gun is packaged in a black box aside a Priest Ranch birch cylinder for the ultimate gift. priestranchwines.com

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small business shopping SHOP SMALL. SHOP LOCAL.

LA CHATELAINE SHEA BUTTER HAND CREME $24 tonsavon.com

GOAT MILK FACIAL CREAM $26 chivasskincare.com

SOUTHERN SMOKED TOMATOES $14 lemonbirddesign.com

MILLE FEUILLE ORGANIC THROW BLANKET $118 elliefunday.com φ

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BLUE BOTTLE x TIMBUK2 SABBATICAL KIT $349 bluebottlecoffee.com

BLENHEIM APRICOT JAM $10 welovejam.com

‘CHUCKWAGON’ TOFFEE $9.99 cowboytoffeeco.com

ROYAL WHITE STURGEON CAVIAR 2 ounces $184 californiacaviar.com

BLENDS AND SEASONINGS SET $65 wholespice.com

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MODERN BEAUTY PORTRAIT SESSION $590 Get ready to be doted-on like you deserve and discover how gorgeous you truly are. A Modern Beauty Portrait session at Rosaura Studios is empowering art created just for you, starring you. You don’t need to worry about being “photogenic” or “good in front of the camera.” Photographer Rosaura Sandoval will pose and direct you through the entire shoot to give you gorgeous, classic and authentic photographs. Includes hair/ makeup, session fee and credit toward 2 images rosaurastudios.com

FOUR SEASONS SILICON VALLEY WEEKEND ESCAPE $745+ Steal away for a night in a luxurious suite and experience the romance of Four Seasons Hotel Silicon Valley. This exclusive escape includes iconic indulgences such as prosecco and chocolate covered strawberries waiting for you upon arrival, an intimate dinner for two, breakfast in bed or Sunday Brunch at Quattro allowing you to relax and enjoy every moment with your special someone. Minimum Stay: 1 night Friday and Saturdays night only Offered: Dec 1, 2015 - Dec 1, 2016 Rates starting at USD 745 fourseasons.com

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BE THE COUNT OR COUNTESS BLENDING EXPERIENCE $100pp Join Buena Vista as Winemaker for a Day. You will be guided through the art of blending by one of Buena Vista’s knowledgeable wine educators. Enter the Cave of Curiosity to create your own personalized bottle of red wine. You will have the opportunity to create three different blends, select your favorite, then bottle your wine with your own customized label. You will leave with a newly branded wine tailored to your masterful palate. If one bottle isn’t enough, you are welcome to order additional bottles of your distinct blend to enjoy with your family and friends! Reservations required. buenavistawinery.com

LUIS BRAVO’S ‘FOREVER TANGO’ WITH ‘DANCING WITH THE STARS’ ALUMS ANNA TREBUNSKYA AND DMITRY CHAPLIN $25-125 San Francisco’s Herbst Theatre December 20, 2015 - January 10, 2016 VIP tickets are available for $125 and include a meet-and-greet with Trebunskaya and Chaplin, preferred seating and a FOREVER TANGO CD. cityboxoffice.com

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Et Voila Vin!

Best Wines to add to your Holiday Feast! The Holidays are always a time for festive gatherings and nothing brings out the spirit more than perfectly paired dishes with wines that really celebrate the flavors and aromas of this season. We've tasted and compiled a selection of our current favorite food-friendly wines which we found so well received in our own gatherings. Cheers to one less stressful thing to worry about during this busy time!

Editor’s Pick 2012 Napa Valley Vinatieri Cabernet Sauvignon $125 Pair with Braised Beef Short Ribs, Honey BBQ Lamb chops and Red Sauce pasta with Italian Meatballs, Grilled Steak with mushroom sauce 2013 Private Reserve Buena Vista Chardonnay 2013 $50 Pair with smoked salmon hors d'oeuvres topped with caviar.

2014 Sonoma Collection District 3 Chardonnay $20 Pair with Shrimp or Crab Louis Salad, Bacon wrapped scallops or Tuna Pâté

2012 Grgich Hills Violetta, Late Harvest $85 Pairs with Almond-apricot cookies or Caramel Apple cakes with Cinnamon cream cheese filling.

Editor’s Pick

2013 Deloach Vineyards Maboroshi Vineyard Pinot Noir 2012 $50

2013 Elouan Oregon Pinot Noir $27

Pair with Christmas pork roast or Bacon and Smoked Paprika Deviled Eggs

Pair with Roasted Chicken with Balsamic glaze and figs or sausage stuffed mushrooms

2013 LVE: Legend Vineyard Exclusive Napa Valley Cabernet Sauvignon $85

2014 Dolin Estate Rose of Pinot NoirCentral Malibu Coast $22

Pair with Roasted Duck with Apple, Sage & Onion Stuffing or grilled portobellos with balsamic glaze.

Pair with Cranberry Orange Nut Cookies or Orange Pecan Pie.

2010 Castello Di Amorosa IL PASSITO Reserve, Late Harvest Sauvignon Blanc, Semillon $89 Pair with Fresh berries crostini with mascarpone & drizzled honey.

2013 JCB Passion Napa Valley Red Blend $75 Pair with Holiday Prime Rib with Roasted fingerling potatoes with Sage & Bay leaves

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FEATURED READS

Photography by Oksana Kuzmina © Issue 18

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The Wine Bible by Karen MacNeil (Paperback, $24.95 Workman Publishing Co.) Like a lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. And through it all the reader becomes ever more informed— and, because of her unique voice, always entertains: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.” Legends, Icons & Rebels: Music That Changed the World by Robbie Robertson, Jim Guerinot & Sebastian Robertson (Hardcover, $29.00 Tundra Books) Exclusive insights from a celebrated musician and passionate industry insiders, two accompanying CDs of legendary tracks and beautiful packaging make for a book with broad appeal -- one that will captivate fans of Robbie Robertson and music lovers of all ages. Bourbon Empire: The Past and Future of America’s Whiskey by Reid Mitenbuler (Hardcover, $27.95 Viking) A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it. Humans of New York: Stories by Brandon Stanton (Hardcover, $29.99 St. Martin’s Press) Ever since Brandon began interviewing people on the streets of NY, the dialogue he's had with them has increasingly become as in-depth, intriguing and moving as the photos themselves. Humans of New York: Stories presents a whole new group of humans, complete with stories that delve deeper and surprise with greater candor. Let Brandon Stanton and the people he's photographed astonish you.

All books available at

Editor’s Pick Presence: Bringing Your Boldest Self to Your Biggest Challenges by Amy Cuddy (Hardcover, $28.00 Little Brown & Company) Brilliantly researched, impassioned, and accessible, Presence is filled with stories of individuals who learned how to flourish during the stressful moments that once terrified them. Every reader will learn how to approach their biggest challenges with confidence instead of dread, and leave them with satisfaction instead of regret. Simply Nigella: Feel Good Food by Nigella Lawson (Hardcover, $35.00 Flatiron Books) Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives with recipes that are uncomplicated and relaxed yet always satisfying. Make Up: Your Life Guide to Beauty, Style, and Success-Online and Off (Hardcover, $23.00, Harmony Books) Michelle has advice to help you transform every facet of your life. This book is packed with her trademark beauty and style tutorials, stories and pictures from her own life, and advice on the topics she is asked about most, including etiquette, career, entrepreneurship, and creativity.

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the food patrol

Cooking for the holidays with LIDIA BASTIANICH By Kaye Cloutman

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rom the Emmy -winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And

Photo Credit Diana DeLucia

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othing quite evokes fond childhood memories like the scent of grandma’s cooking. So many people associate this with happiness, contentment, security and love. In my family’s case it was imperative to make sure recipes were handed down and taught to the next generation just to keep the kitchen legacy of our grandmothers alive. For me it has been over two decades since I last tasted my beloved grandma’s cooking. A recent meeting with Lidia Bastianich reawakened this dormant, nostalgic sentiment. In a new book dedicated to mastering the art of Italian Cuisine, Lidia shares treasured recipes from decades of preparing hearty food for her family and friends. Food has greatly represented many aspects of her life, from the time she was growing up with her own grandparents Giovanni and Rosa at the farm harvesting grapes and drying figs to experiencing the wrath of war, having to line up for her next meal with her family, to preparing a dinner for Pope Francis. Every experience molded her in such a manner that her views of food preparation have taken on such deep meaning. Many, including myself, grew up watching her shows on public TV making her a household name. Lidia may be an icon for cooking authentic Italian dishes but in reading her book, it really feels like an invitation from your grandmother to explore and make magic in your own kitchen again.

BUY THE BOOK

http://bit.ly/1NDu7FA Issue 18

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lidia bastianich

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lidia bastianich

ORECCHIETTE

WITH CLAMS & ZUCCHINI 1 recipe pizza dough, made with only 1 cup water (preceding recipe)

INGREDIENTS 1 teaspoon kosher salt, plus more for the pot ¼ cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 3 medium zucchini, cut into ¼-inch-thick half-moons (about 1 pound) ¼ teaspoon crushed red pepper flakes ½ cup dry white wine 24 littleneck clams, scrubbed 1 bunch scallions, trimmed and chopped (about 1 cup) 1 pound orecchiette ½ cup chopped fresh Italian parsley Freshly grated Grana Padano Extra-virgin olive oil, for brushing and drizzling

Excerpted from Lidia’s Mastering the Art of Italian Cuisine by Lidia Bastianich. Copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

PROCEDURE Bring a large pot of salted water to a boil for the pasta. Heat a large Dutch oven over medium-high heat. Add the olive oil. When the oil is hot, add the garlic. Cook until the garlic is light golden, about 2 minutes. Add the zucchini, and season with the salt and crushed red pepper. Cook until the zucchini just begins to wilt, about 4 minutes. Add the white wine and bring to a simmer. Add the clams and scallions, stir, and cover the pot. Begin cooking the pasta in the boiling water. Cook the clams until they all open, about 5 to 6 minutes, discarding any that do not open. Uncover, and increase the heat to high to reduce and concentrate the sauce while the pasta finishes cooking. When the sauce is ready and the pasta is al dente, remove the pasta with a spider and trans¬fer directly to the sauce. Add the parsley and a drizzle of olive oil. Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry. Serve immediately. If you happen to get your hands on some zucchini blossoms, you can chop them coarsely and add along with scallions.

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lidia bastianich

PIZZA ALLA

GRIGLIA

1 recipe pizza dough, made with only 1 cup water (preceding recipe)

INGREDIENTS SAUCE 1½ cups drained canned San Marzano tomatoes, crushed by hand or through a food mill 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt ½ teaspoon dried oregano, preferably Sicilian on the branch ¼ teaspoon crushed red pepper flakes 3 garlic cloves, crushed and peeled

Excerpted from Lidia’s Mastering the Art of Italian Cuisine by Lidia Bastianich. Copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

TOPPING Kosher salt 1 pound fresh mozzarella Fresh basil leaves Freshly grated Grana Padano Extra-virgin olive oil, for brushing and drizzling

PROCEDURE About an hour before you are ready to make the pizza, stir together the sauce ingredients in a medium bowl, and let the flavors blend at room temperature. Preheat one side of your grill to high (if your grill has a thermometer, have it between 500 and 600 degrees) and the other side to the lowest heat possible. Punch the dough down, divide it into four pieces, and let it rest on the counter and come to room temperature. Stretch the dough into four rounds (or ovals) of about 8 inches in diameter. Brush two sheet pans with olive oil, and lay the rounds on the pans, flipping once so they are lightly oiled on both sides.

Fish the garlic from the sauce, and discard. Depending on the size of your grill, you can make two or four pizzas at a time. Season the rounds lightly with salt. Slide the dough rounds from the sheet pans onto the hot side of the grill; it will stretch a little more as you transfer it, and that’s okay. Cook until the top blisters and bubbles and the bottom is cooked and charred in places, about 1 to 2 minutes, moving the dough occasionally if it seems to be cooking unevenly. Flip over to the cooler side of the grill with the bubbly side down. (A combination of tongs and a wide metal spatula are the best tools for this job.) Quickly cover the pizza with sauce, then a thin layer of mozzarella. Add a few torn basil leaves, a dusting of grated Grana Padano, and a drizzle of olive oil. Cover the grill until the cheese begins to melt, about 1 minute. Always keep a watchful eye on the temperature and lower it if the dough is getting too charred. Open the grill, slide the pizza to the hot side, and cook until the underside is nicely charred, about 30 seconds to a minute more, moving the pizza around the grill as neces¬sary to avoid burning. Using tongs, slide the pizza onto a cutting board, and serve.

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Torta Gianduia

lidia bastianich

CHOCOLATE HAZELNUT CAKE INGREDIENTS  1 stick (8 tablespoons) unsalted butter, plus more for the baking pan  All-purpose flour, for the baking pan  4 ounces bittersweet chocolate, chopped  ¾ cup skinned hazelnuts, lightly toasted  6 large eggs, separated  2 tablespoons sugar  One 13-ounce jar chocolate-hazelnut spread, such as Nutella, at room temperature  Pinch of kosher salt  1 tablespoon brandy

Excerpted from Lidia’s Mastering the Art of Italian Cuisine by Lidia Bastianich. Copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

PROCEDURE Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty. In a mixer fitted with the whisk attachment, beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2 minutes. In a clean bowl, with the paddle attachment, beat the butter and chocolate-hazelnut spread until light, about 2 minutes. Add the yolks, salt, and brandy, and mix until smooth. Add the melted chocolate and ground hazelnuts, and mix until smooth. Remove the bowl from the mixer. Stir about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites. Don’t overmix. Pour the mixture into the prepared pan. Bake until a tester comes out clean, about 45 to 50 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set the cake on a serving plate. Serves 8

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Winter in Winederland

An Enticing Winter in Winederland

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his holiday season at 1313 Main, Executive Chef Adam Ross and Restaurant Director Jordan Nova are creating a truly magical winter experience that they’d like to give diners first access to experience Winter in Wine Country! Each evening will begin with a Champagne reception, prior to guests being led into the fantastical dining area—complete with over 20 pounds of 'snow' and 25 festive trees creating semi-private dining alcoves for just nine tables. This drinking and dining experience features a decadent six-course tasting menu, each with an expertly selected wine pairing. Beyond the celebratory menu and impeccable pairings, the 1313 Main team will sustain your full immersion into the holiday spirit by gifting each guest with an assortment of surprise tastes and offerings, such as a pedestal of foie gras on brioche, topped with truffle and caviar. I highly recommend you join them for one of the most unique, celebratory holiday experiences I’ve had in Napa Valley.

Photography by Tubay Yabut

Winter in Wine Country will be available December 1st through December 30th (Tuesdays through Sundays) with two seatings each night (6:00pm and (6:00pm and 8:00pm). Reservations can be made by calling (707) 258-1313 or by emailing info@1313main.com.

Make your reservations at 1313main.com

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RED Carpet Recipes On Gift Giving… My life is hospitality, so I love to make people smile. To me, gifts that mean the most are the ones that transcend “wants” - things that are useful, memorable or evoke a strong emotional connection to a place, person or memory. If I don’t know a person well enough… well, a thoughtfully selected bottle Champagne always makes someone smile. His Treasured Holiday Traditions... Considering that I’ve spent the last 12 years in a restaurant for every holiday, I don’t have many favorite traditions. That being said, you always know that the restaurant will be rather full. So the holidays are a perfect opportunity to get creative and do things you normally wouldn’t. In Hawaii, I would pop 3 liter and 6 liter bottles of Champagne every day in the week of Christmas. This will be my 2nd holiday season in Napa, so this year we’re getting pretty crazy with 1313 Main’s “Winter in

Wine Country.” If building an indoor winter wonderland forest wasn’t enough, on New Year’s Eve we’ll be bringing in a big band to let guests dance and enjoy a dinner menu inspired by America in the 1920s-1960s. His Stocking stuffer must-haves… Sommeliers can never have enough corkscrews! I have a deep love for Laguiole corkscrews, but I always lose them. Ties, tie clips, and pocketsquares have become essential for service. Of course, gifts cards to buy more wine online - Benchmark Wine Group, CalWine or K&L. I’m pretty sure bottles of Champagne can be stuffed into stockings too.

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RED Carpet Recipes

On Gift Giving… Even though I know that it’s always better to give than receive, I love getting gifts. Usually my gifts are cookbooks and socks, but hey, I always need more cookbooks and socks.

His Treasured Holiday Traditions...

His Stocking stuffer musthaves…

My favorite holiday tradition has always been Thanksgiving Dinner. Each person in my family has a specific dish that they make every year, but my mom always steals the show with her bacon wrapped turkey with sage and chestnut stuffing. It’s been a Ross family staple for as long as I can remember.

A pair of plating tweezers is a fun little stocking stuffer for the foodie in the family. These handy forceps are so precise and delicate; they can pick up flowers or herbs by their stem and even handle single sesame seeds.

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RED Carpet Recipes

Chef Adam Ross’ Endive Salad With Roasted Walnuts & Pickled Kabocha Squash, Served with Sherry & Walnut Vinaigrette Ingredients  4 whole red endive or assorted chicories  4 whole yellow endive  2 cups walnuts  2 whole persimmons  1 small Kabocha squash

Pickled Kabocha Squash  1 small kabocha squash  2 cups of golden balsamic vinegar  1 cup granulated sugar  1 cup water  2 T salt

Sherry Walnut Vinaigrette

Procedure 1. In a small pot, bring vinegar, sugar, water, and salt to a boil. 2. Slice whole kabocha squash in half lengthways. 3. Slice into thin ribbons using a mandolin or sharp knife. 4. Pour hot liquid over squash and let it cool to room temperature 5. Let sit overnight.

 1 cup walnut oil  1/3rd cup honey  1/3rd cup apple cider vinegar  1T sherry vinegar  1T Salt Whisk together salt, vinegar, and honey while slowly drizzling in the walnut oil. Taste and adjust seasoning as needed.

To Assemble 1. 2. 3.

Slice endives into 2 inch strips and slice persimmons into thin rounds. Dry the squash ribbons of any excess pickling liquid. Toss endive, walnuts, persimmon slices, and pickled squash in a large bowl. Drizzle with vinaigrette and toss.

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ChefAdamRoss’ PotatoGnocchiwith ForestMushrooms,Pea Shoots,FinesHerbs,and CuredEggYolk

1.

2. 3.

Potato Gnocchi  1 lb. russet potatoes  3 egg yolks  3/8 cup grated parmesan  1 cup AP flour (split into 2)  salt and pepper 1. 2.

3.

4.

5.

Heat oven to 425F. Spread a layer of salt on a baking sheet and arrange potatoes on top. Bake until slightly overcooked, 45 minutes. Let cool enough to handle. Cut in half and scoop out flesh. Pass the potatoes through a ricer or tamis. In a bowl, mix potatoes, yolks, parmesan, salt and pepper. Mix well. Sprinkle first amount of flour over. Press into the potatoes, fold the mass over on itself and press down again. Do this until incorporated then add second amount of flour and repeat. On a floured surface, take a chunk of dough and roll into a 1/2 inch in diameter log. Cut into 1/2 inch pieces. Keep floured to prevent sticking. Shape on a gnocchi board. Freeze if not using right away or cook for about 90 seconds in boiling salted water.

Forest Mushrooms

Add oil to hot sauté pan. When oil begins to smoke adds mushrooms and season generously and avoid overcrowding. When mushrooms begin turning a golden shade of brown, add a nob of butter and aromatics. Once mushrooms are golden brown and cooked through transfer them into a strainer to remove excess oil. Once cool, remove aromatics and reserve mushrooms.

Cured Egg Yolks  2cups kosher salt  2cups sugar  6 egg yolks Cured egg yolks add richness and salinity to any dish and make for a perfect substitute for cheese. 1.

2.

3. 4.

Blend salt and sugar, then split the mixture in half. Lay a bed of the salt sugar blend in a small casserole pan. Using one egg in its shell, poke divots in the salt and sugar as a nest for the yolk. Separate yolks from whites and lay each yolk into its respected bed. Using the second half of salt sugar mixture, carefully cover the yolks. Refrigerate for 3 days. When the curing process is complete, the egg yolk should be transparent. Once this stage is reached, rinse off excess cure and leave yolks to dry.

Pea Shoot & Fine Herb Salad  1 bunch pea shoots  1 bunch picked chervil  1 bunch picked tarragon  1 bunch chives (cut into 1 inch batons)  Add shaved parmesan if desired

 1lb king trumpet mushrooms  1lb oyster mushrooms  1lb nameko mushrooms  1bunch thyme  5 fresh bay leaves  6 cloves of garlic  1lb butter  1 cup Vegetable/ Olive oil blend  Salt

1.

The blend of mushrooms we use at the restaurant has been selected to provide an array of textures and flavors but feel free to mix and match as you like.

3.

To Assemble

2.

Heat a heavy bottom sauté pan, add a nob of butter, and 2 tsp of EVOO. When butter is melted, add cooked gnocchi and cook until the sides begin caramelizing. Add mushrooms to gnocchi and cook for one minute. Spoon gnocchi and mushrooms into a bowl. Gently toss pea tendrils and fine herbs , parmesan (if desired) with vinaigrette. Place on top of pasta. Using a fine grater or microplane, grate egg yolk over pasta and salad. Serve immediately.

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Chef Adam Ross’ Fried Brussel Sprouts with Bacon, Lemon Ingredients  3 lbs Brussel sprouts  ½ lb slices on thick cut bacon  Juice and zest of 2 lemons  1 T chili flakes

Procedure 1. 2. 3.

4.

5.

6.

7.

In a large, heavy bottom pot, heat oil to 330F Slice bacon into half in strips and begin rendering them slowly in a large sauté pan. Slice off the stalk of each Brussel sprout and cut in half lengthways. Remove the outer leaves and reserve. Fry halved Brussel sprouts in oil for 1-2 minutes until crispy, tender, and lightly browned. Dry them of any excess oil on a paper towel. Season the sprouts with salt. Fry the outer leaves of the Brussel sprouts for a few seconds until crispy. (be careful, they pop!) Combine the sprouts with the bacon in the sauté pan. Add lemon juice, zest, and chili flake. Taste and adjust seasoning as needed.

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Winter in Winederland

Chef Adam Ross’ Pumpkin Semifreddo with Candied Pecans, Roasted Chestnuts & Ingredients  1.5 cups canned pure pumpkin  2 tablespoon honey  ¾ t pumpkin spice  1 cup sugar  1/4 cup water  1 1/2 tablespoons light corn syrup  4 large egg whites

Procedure 1. 2. 3.

4.

5.

6.

Begin by lining a baking tray or sheet pan with plastic wrap. Then whisk pumpkin, honey, and spices in large bowl to blend and set aside. In a saucepan, combine 1 cup sugar, 1/4 cup water, and corn syrup and bring over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F Next, use a whisk or an electric mixer to beat egg whites to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool to the touch. Fold 1/3 of egg white mixture into pumpkinspice mixture to lighten. Fold in remaining egg white. Punch out the semifreddo into rounds with a ring mold or use a knife to cut into squares.

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Advanced Sommelier Jordan Nova’s Holiday Food & Wine Pairing Guide

RED Carpet Recipes

Wine: Ayala "Brut Majeur" Brut - Ay, Champagne Best For: While you're standing and cooking or greeting all of your guests.

Wine: Copain Rose of Pinot Noir - Anderson Valley, California Best With: Ham, Turkey and Cranberry, Squash

Description: Ayala is one of those lean, fresh and vibrant Champagnes that you can serve at any point in your evening and it will be absolutely stellar. It's made from Chardonnay and Pinot Noir from Premier Cru and Grand Cru vineyards with a bit of Pinot Meunier. Freshness is the order of the day and perfect to get your palate going. Retail $40

Description: The 2014 Copain Rose is one of our favorite vintages from Copain. Not only is the wine light and tangy, but it packs a punch of juicy, red fruit flavor that you can't help but love. At the dinner table, rose's versatility is its biggest strength. During Thanksgiving, our plates tend to be a delicious mix of what ever is closest to us on the table. Copain's rose it the perfect accompaniment to that mix. Retail $20

Wine: Tatomer Riesling - Santa Barbara County, California Best With: Ham & Stuffing Description: Graham Tatomer is incredibly talented. He even began making wine before he was 21! Honey or Maple Glazed Ham can be a little rich and ponderous on your palate. Reds work. However I have a deep affinity for Rieslings that are fruity and dry or with just a kiss of sweetness, akin to a single drop of honey on your palate. After working with some of the greatest producers in Austria and Santa Barbara, Graham crafts what are arguably some of the most jaw-dropping Rieslings in California. They are intensely flavored, floral and fruity while being light on the palate with acid that makes your mouth water for days. They're either dry or barely sweet and a perfect companion to the rich, umami-driven Thanksgiving dishes like stuffing, ham, green beans, or sweet potatoes. Retail $30

Wine: Poe Cellars "Pinot Nouveau" Pinot Noir Carneros, California Best With: Ham, Dark Meat Turkey, Pork, Stuffing Description: Since its inaugural release two years ago, we anxiously await this small-production Pinot Noir every year. For the wine geeks, it is made entirely though carbonic maceration, unfined and unfiltered. Because of it's winemaking, it actually shimmers in the glass. On the palate, it pops with cranberry, pomegranate, and wild berries while making your mouth water insatiably for the next bite or sip of this light-bodied wine. This is California's Thanksgiving must-have. Retail $35 Wine: Elio Perrone "Bigaro" Brachetto & Moscato Blend - Piedmont, Italy Best With: All things sweet

Wine: Le Pich, Cabernet Sauvignon - Napa Valley, California Best With: Any Holiday dish Description: We're from Napa Valley - Cabernet Country. Let's be honest, sometimes you just want a rich Cabernet... and rightfully so! There are times when "pairing" doesn't matter and you just want the best wine with the food you love. Julien Fayard's (Former Director of Winemaking for Philippe Melka at Gemstone, Lail, Vineyard 29 and others) Le Pich makes that entirely possible with his food-friendly, high-acid and vivacious 100% Cabernet Sauvignon. Retail $45

Description: It is utterly impossible not to love this blend of Moscato (white grape) and Bracheto (red grape almost always made as a slightly sweet, sparkling red wine). Elio Perrone is one of the most serious and respected producers of Moscato in Italy. Even if you don't like sweet wine, one sip of this will change your mind. It's light, slightly sparkling and has so much acidity that you barely perceive the sweetness. We love this with vanilla based desserts or anything that's creamy on your palate, like pumpkin pie with whipped cream. The acid makes your mouth water and the sparkling wine acts like "scrubbing bubbles" to cleanse your palate for the next bite. Retail $20

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GEV EVENTS

V. Sattui Winemaker’s Dinner AT St. HELENA NAPA VALLEY WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

By Liz Bernardo

Photography by Nash Bernardo

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ast November 6, 2015, V. Sattui Winery held an exclusive intimate fourcourse dinner for their loyal Wine Club Members at the estate’s beautiful Barrel Room. V. Sattui is a family-owned winery located on a 38 -acre organically farmed vineyard Napa Valley, which opened in 1976. They make over 60 kinds of wines and they uniquely only sell their products directly to consumers. Highlights of the dinner included the celebration of the pre-release of their 2012 Paradiso, a premium estate-bottled Bordeaux blend, with its new art label by the artist Fabio Sanzogni. Quoting Brooks Painters that night, “a bottle of the 2012 Paradiso is something you put down in your cellar for about 8-10 years because it is age-worthy”. The dinner was also a celebration of Michelin-star Chef Stefano Masanti’s culinary prowess, who spends seven months of the year as V. Sattui’s Event Chef. Chef Stefano hails from Milan, Italy and is known for his award-winning restaurant, Il Cantinone, located in the mountains of North Italy. He headed the dinner alongside the winery’s Executive Chef Gerardo Sainato. The owner himself, Dario Sattui, hosted the dinner with their President Tom Davies, while Director of Winemaking, Brooks Painter, expertly paired the wines for the dinner. The talented team of V. Sattui has brought the winery to soaring heights. In fact, that same night, they happily announced that the 2012 Paradiso has just won an award from the New York International Wine Competition. Issue 18

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In their lovely Old-World Courtyard, we were welcomed with a glass of the winery’s 2011 Prestige Cuvee, one of their very best award-winning sparkling wines. Music filled the air as guests poured in the Barrel Room, which delightfully smelled of oak and wine, while listening to the music of the elegant duo pianist/ violinist Steel and Ivory. The tables had a stunning and tasteful farm-to-table vibe, very elegantly designed with fall décor reminiscent of a lovely harvest celebration. We enjoyed a variety of mouth-watering appetizers including the freshest Blue Point, Kumamoto, and Beausoleil raw oysters, fresh hand-pulled mozzarella in crostinis, and melt-in-the-mouth crema di lardo, pancetta and prosciutto. Yes, they make their scrumptious Italian deli meats and charcuterie under the supervision of Salumeria Director Franco Ghiringhelli. Just when we thought we’ve had plentiful of great food, we found ourselves eating our way through Chef Stefano’s wonderful dishes. First course was Creamy Polenta with Poached Farmer Egg and Shaved White Truffle perfectly balanced with 2013 Reserve Stock Char-

donnay. Second course was a Pumpkin and Porcini Mushroom Ravioli flawlessly harmonized with 2012 Reserve Stock Carneros Pinot Noir. For main course, we had Roasted Venison Loin in Chestnut Puree impeccably paired with their 2012 Napa Valley Paradiso, and finally, it was a blissfull sweet ending with the Apple Puff Pastry Tart in Vanilla Sauce perfectly matched with their 130th Anniversary Madeira. The food was spectacular and the wines very remarkable, but another valuable thing struck me that night. The guests and hosts were in high-spirits and it undeniably felt like we were welcomed into a family, sharing good stories over excellent food and wine. At the very end of the dinner, the hosts did not forget to voice out their appreciation to the staff behind the successful occasion, applauding for their front and back of the house crew. As their President Tom Davies said that night, “what makes the magic of V. Sattui are the people who work here, it’s just like family”. No wonder more and more people want to join their Wine Club and partake in the growing V. Sattui family. Salute! Visit their website vsattui.com


red carpet events

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GEV EVENTS

MARTINELLI WINEMAKER DINNER AT BOULEVARD RESTAURANT SAN FRANCISCO WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

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he Martinelli winery feels like a setting from vintage Americana. Today, the century-old converted red barn is surrounded by vines, but it is easy to imagine farmers from previous generations tending to the apples and other fruit, nuts and grain that the land had once grown. It is also easy to imagine the four Martinelli children growing up in the 1970s, gathering in the same barn after school to polish, pack and sell the families apples. The business of family farming is always in transition but one gets the feeling that the core values and personality traits that define the Martinelli family have remained constant for generations. An intimate dinner in one of San Francisco’s most romantic restaurants allowed me to partake in a joyous evening which opened up my world to the idea of living and growing up on a farm. Our hostess, 4th generation greatgranddaughter Regina Martinelli grew up in this very same farming family, and happily shared some of her earliest memories of her mother and siblings babysitting her in the vineyards with grape bunches in hand. As she got older she was often left to work alone as the rest of the family was out working on tractors. “Even as a young child, being in the vineyard was a serious matter and not play time. I often had nothing but a sack lunch, my radio and the vines to keep me company. Looking back now it was such an important experience because it taught me to entertain myself. She spent most of her working time packing and polishing apples, a skill that made her exceptionally proficient in math. Recognizing his daughter’s love for biology, Lee Martinelli Sr. offered to work extra hours so that Regina could attend college at Cal Poly San Luis Obispo without needing to work she worked anyways for extra money - she initially enrolled as a marine biology major but later change focus to environmental and systematic biology. Today the Martinelli Family currently owns 20 vineyards and 400 acres of prime real estate in the Russian River Valley, from family properties such as Bondi Home Ranch, Zio Tony Ranch and Jackass Hill. Currently, The Family owns an additional five vineyards in the recently established Fort-RossSeaview AVA, where Carolyn Martinelli’s family has had a presence since 1860s. Her father, George H. Charles planted 17 acres of chardonnay in the early 1980’s in this vineyard, ‘Charles Ranch,” became one of the first in the wine region known as Fort-Ross-Seaview Issue 18

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Interview by Kaye Cloutman Photography by Liz Bernardo

A Conversation with Regina Martinelli GEV: What holiday traditions do you treasure and celebrate with the family since you were a little girl growing up on the farm? Regina: Thanksgiving at our coastal ranch. We have about 2530 people crammed into a 3 bedroom, 2 bath house that sits in the middle of redwoods by a stream. We celebrate on Friday night where everyone gives a toast for what they are thankful for that year; everyone sleeps on the floor throughout the house, we play pinochle for hours, a card game my grandparents played, and sit by the bonfire outside even if it rains. I help my mom make the ravioli sauce, dressing & the cranberry sauce every year. Birthdays were always family celebrations where my mom makes her famous Tropica Aroma cake that my brothers and I fight for, right down to the last piece. Christmas we’ve been making wish lists for gifts since I was little and it continues to this day with our in-laws. When I was in 4th grade I made my parents stockings because I noticed we kids had stocking gifts and they did not. So I secretly sewed them each one & filled them…and have been doing it ever since. They love it. We make plans to open stockings in the morning together and drink champagne. Even though my siblings are with their families on Xmas morning, I visit my parents to do stockings and champagne in the morning. Everyone comes over afterwards for family gifts and dinner. Our cousins come and we play pinochle, eat and wrestle. GEV: What becomes more challenging every holiday season managing the business of the winery? Regina: I wouldn’t say we have anything that becomes more challenging each holiday season. We offer our Holiday Gift packages that people order online, which we’ve done for years so we have it down. We do not need to ramp up with employees for


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MARTINELLI WINEMAKER DINNER AT BOULEVARD RESTAURANT SAN FRANCISCO WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

this time of year because most of our sales happen via email, online or phone. We do get people coming to the winery for tastings but it’s not as busy as the summer & fall times. With the technology we have, we can handle the large volume of wine that we sell for holiday gifts, personal cellars and for drinking at celebrations. GEV: Share with us some important tasting room etiquette? Regina: Personal scent – both too much perfume inhibits smelling the wine and your natural deodorant sometimes isn’t strong enough. When in groups, remember that a tasting room is an educational experience, not a bar-like social situation, please pay attention to your tasting room host when they tell you what wine you are tasting. It’s fine to say you aren’t interested in the technical/winemaking details, etc. but do give them your attention when they tell you it’s a single vineyard pinot noir from Green Valley, then go back to your group discussion. Also as the day goes on and you’ve tasted many wines your personal volume can increase without you realizing it, be cognizant you are in public and others may not be at your level of audio fun yet. You are in a public group setting and it’s good to be aware of how loud you are, how strong your scent is and where your attention is focused. Children – if you bring your kids then it’s your responsibility to bring things for them to do. Lastly, if you are traveling in large groups it’s important to call ahead to let the winery know you are coming so they can give you the best experience, including letting you know they won’t be able to accommodate you for another hour. GEV: Describe your personal style in blending wine and in fashion. Regina: In wine, as in fashion, it’s important to have a balanced look. Not to be too heavy handed with what you’re wearing or trying too hard. People ask what my favorite wine is, I reply “it’s like asking me my favorite pair of shoes. It depends on where I’m going, who I’m with, inside/outside, weather, dress code and if I’m standing or sitting”. Wine caters to my moods much like fashion. I like my fashion to show my playful side, yet be elegant and approachable. I don’t dress to all fashions, nor does my wine. We make wines true to what we like to drink; I wear what I like to wear. I watch trends with fashion, but not with wine. Fashion trends are easier to participate in vs Issue 18

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wine making. It’s important to have consistency, quality and style that our customers expect from us for decades. We are always striving to make better wines, like certain designers are striving to be more relevant or compelling with their brands, yet not deviating too far from who they are and what their core brand is. I do mix up what I wear based on my mood and where I’m going. Similar to the wine I choose to share with friends, depends on where I’m going and the mood of the event. It’s fun to have an assortment of wine in my cellar for different occasions and moods, just like it is to have a variety of clothing, shoes and jewelry for all occasions. GEV Where do you plan to take the Martinelli brand next year? Regina: Share our story with wine seekers, ones who are familiar and others that are not. I am constantly looking to keep relevant in today’s market from a stronger social media presence to unique experiences in the vineyard, private catered lunches, vineyard hike up Jackass Hill, etc. I hope to open a private wine lounge on property for an exclusive tasting experience. Also create a wine named after my father to honor how he’s expanded upon his grandfather’s legacy. Also it’s my goal to have Martinelli in the top 100 wineries to visit & top 100 wines listed by our industry media. Visit their website martinelliwinery.com


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GLORIA FERRER AWARDS $5000 TO WINNER OF FIRST EVER “GLORIOUS BITES CHALLENGE” WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Photograaphy by Tubay Yabut and Michael Grassia Donna Wolfe, a reference librarian from Hamilton, New Jersey, is the winner of the Gloria Ferrer Caves & Vineyards “Glorious Bites Competition” and has earned bragging rights, a custom glass trophy and a check for $5000. Wolfe’s recipe wowed Top Chef Star & Lead Judge Brooke Williamson and the entire judging panel in the final cook-off event at the winery on Saturday. Her Fried Lobster & Goat Cheese Stuffed Zucchini Blossoms with Sweet Thai Chili Dipping Sauce has been deemed this year’s most glorious appetizer recipe in the country to pair with Gloria Ferrer’s sparkling wine: Sonoma Brut. After the announcement that she was the winner, Wolfe exclaimed, “I am so amazed. There was some incredible competition.” Out of more than 360 entries from 36 states, Wolfe’s recipe rose to the forefront, bringing her to the semifinals and ultimately to the winner’s circle on Saturday. “Donna’s appetizer was not only the perfect pairing for the Sonoma Brut, but a perfect bite of food in general. It was crisp and flavorful, yet delicate. She so impressed me with her talent, composure and attention to detail,” said Top Chef Season Ten Star Brooke Williamson. “As a sommelier, I felt the vibrant flavors and delicate nature of this tasty bite really complemented the crisp texture and creamy bubbles in the Sonoma Brut,” said Sommelier and Judge Christopher Sawyer. “Overall, an elegant, sexy, and rewarding creation!” Judges Michelle Heston, Regional Director of PR and Marketing Communications for Fairmont Hotels & Resorts, and Sondra Bernstein, Proprietor of the girl & the fig and ESTATE in Sonoma & the fig café & winebar, echoed these sentiments. Wolfe’s inspiration for the dish, in part, came during a trip to Washington, D.C. “I had immediately thought of using lobster in my recipe submission, because it is so luxurious and would go with the sparkling wine. But Issue 18

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while dining out during this trip, I tasted the most delicate and delicious fried squash blossoms and that’s when I realized I wanted to combine those flavors and textures to create something original.” All finalists’ appetizers were judged on originality, taste appeal, overall appearance/presentation and ability to pair with the Gloria Ferrer Sonoma Brut. During the competition, the more than 200 guests in attendance were entertained by TV Host, Wine Expert and Author Leslie Sbrocco, known for her appearances on NBC’s The Today Show and as the host of Check Please! Bay Area. Attendees also voted on their favorite appetizer from among the four finalists. Taking home the popular vote, or the “Pop Award,” was Merry Graham of Newhall, California, for her Lemongrass & Ginger Crab Crisps with Asian Apple & Vietnamese Avocado Mash. “Gloria Ferrer will celebrate its 30th anniversary in 2016 which will make next year’s Glorious Bites Competition even more exciting,” said Gloria Ferrer Vice President of Marketing Eva Bertran. “Budding cooks around the country should put on their thinking caps now in preparation for next year.” Recipes from the 2015 finalists are available for download from the Glorious Bites website: www.gloriousbites.com


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MODEL SOPHIE AZOUAOU HMUA JOSETTE VIGIL JELVEH PHOTOGRAPHY BY VINCENT GOTTI DESIGNER ANA CECILIA ORTEGA



Gev Magazine Issue 18.0