MARCH 13-16, 2025
It is our great pleasure to welcome you back to Ojai Food + Wine! This marks the second year of an event that was truly born from the passion of our team and some of our dearest friends from restaurants and wineries around the world. We’re humbled to share our home with you this weekend to celebrate some of the greatest food and wine luminaries.
Over the next four days, we are delighted to present 40 unique events – seminars, cooking demos, lunches, dinners, grand tastings, and after-hours parties. It’s no small feat for these participating chefs, wineries, and panelists to step out of their daily operations and be here with us. To them, we say thank you from the bottom of our hearts.
We are also grateful for the support of our wonderful friends at FOOD & WINE, OpenTable, Petrossian, Jono Pandolfi Designs, Hedley & Bennett, Allen Brothers, and San Benedetto. Every detail of aprons, specialty products, ceramics, water, and event logistics is made possible by their generosity.
In addition to this weekend’s schedule of events, we are pleased to help amplify the missions of three foundations with meaningful connections to the hospitality trade. This year, we have made contributions to the Edible Schoolyard Project, World Central Kitchen, and Regarding Her. Each of these deserving causes have proud ambassadors participating this weekend, and more information can be found later in this program.
And finally, our sincere thanks to YOU, our food and wine enthusiasts, who make this weekend possible. On behalf of our team of over 900 hospitality professionals at Ojai Valley Inn, we are thrilled to welcome you to Ojai!
With gratitude,
Ben Kephart, General Manager | Ojai Valley Inn
905 Country Club Road, Ojai, California 93023 ojaifoodandwine.com | ojaivalleyinn.com
OJAI FOOD+WINE foodandwine@ojaivalleyinn.com
EVENT HOSPITALITY DESK (805) 640-2222
3 PM–7 PM WED
9 AM–6 PM THURS-SAT
9 AM–12 PM SUN
CONCIERGE | (805) 640-3562
7 AM-11 PM
DISCOVER OJAI | (805) 640-3562
10 AM-4 PM
GOLF & SIGNATURE SHOP | EXT. 58 6:30 AM-7 PM
GOLF DRIVING RANGE
8:30 AM-7 PM MON
6:30 AM-7 PM TUES-SAT 6:30 AM-3:30 PM SUN
TENNIS SHOP
8 AM-12 PM & 1 PM-5 PM MON-FRI
8 AM-5 PM SAT
8 AM-1 PM SUN
BIKE KIOSK
9 AM-5 PM
FITNESS CENTER
7 AM-11 AM
ACCESS FROM 11 AM-6PM IS AVAILABLE WITH REGISTRATION AT THE SPA OJAI FRONT DESK.
CAMP OAK
FULL DAY | 9 AM-4 PM HALF DAY | 9 AM-12 PM; 1 PM-4 PM
NIGHT CAMP
FRIDAYS & SATURDAYS | 5 PM-10 PM
ARTIST COTTAGE & APOTHECARY
10 AM-6 PM
PIXIE SHOP | EXT. 2116
10 AM-4 PM
LIBBEY’S BOUTIQUE | EXT. 2116
9 AM-7 PM MONDAY - FRIDAY 9 AM-7:30 PM SATURDAY
INDIGO & PIXIE POOLS
7 AM-10 PM
FOOD & BAR SERVICE 11 AM-4 PM
SPA OJAI & SPA POOLS 8:30 AM-6:30 PM
SPA BOUTIQUE | EXT. 2007 9 AM-6 PM
SPA CAFÉ
JUICE BAR & COUNTER 8 AM-4 PM LUNCH 12 PM-2 PM
LIBBEY’S MARKET | EXT. 2252 7 AM-9 PM
JIMMY’S PUB | EXT. 6057 11 AM-10 PM
WALLACE NEFF HERITAGE BAR 4 PM-10 PM
IN-ROOM DINING | EXT. 56
BREAKFAST 6:30 AM-11 AM ALL DAY MENU 11 AM- 10 PM
DINNER 5:30 PM-10 PM
THE OAK | EXT. 6036
BREAKFAST 6:30 AM-9:30 AM SUNDAY 6:30 AM-11 AM MONDAY-SATURDAY BRUNCH 9:30 AM-2 PM SUNDAY LUNCH 11:30 AM-2 PM MON.-SAT.
DINNER 5:30 PM-8:30 PM
OPENING NIGHT RECEPTION
7:00 PM – 9:00 PM
Open to all ticketed patrons, the walkaround tasting will feature over 20 chefs and more than 25 wineries with a spotlight on regional California wineries, along with some of the world’s best producers.
SCHEDULED TO APPEAR: Andrew Zimmern, Cassidee Dabney, Claudette Zepeda, Deau Arpapornnopparat, Elizabeth Falkner, Evan Funke, Giancarla Bodoni, Jeremiah Tower, Jonathan Waxman, Maneet Chauhan, Mary Sue Milliken, Meave McAuliffe, Mei Lin, Melissa King, Michael Cimarusti, Nyesha Arrington, Nini Nguyen, Nancy Silverton, Philip Tessier, Ryan Pollnow, Stephanie Izard, Susan Feniger, Tiffani Faison, Thomas McNaughton, and Tyson Cole.
Platinum ticketed patrons have VIP access at 6:30pm.
LOCATION: THE FARMHOUSE 28
AFTER-HOURS PARTY PRESENTED BY BLACK MARKET SPIRITS AND CAMPARI
THURSDAY – SATURDAY 10:30 PM – 12:00 AM
Gold and Platinum ticketed patrons are invited to keep the good vibes going with light snacks, libations, and lounging at the fire pits are the perfect way to wind down.
LOCATION: WALLACE NEFF LOUNGE
FRIDAY MORNING SEMINARS
10:00 AM – 11:15 AM
WINE SEMINAR
A STUDY OF CHARDONNAY: KISTLER VINEYARDS
Kistler is one of California’s iconic wineries, with plantings across fifteen vineyards, from Carneros to Sonoma Valley, to the Russian River Valley and Sonoma Coast. Vineyard designate Chardonnays have long been the focus at Kistler, and this seminar will take guests on a journey exploring some of the best expressions of the varietal found in the country.
LOCATION: HACIENDA BALLROOM
FOOD AND WINE SEMINAR
ITALIAN CHEESES AND ITALIAN WINES
Wine and cheese, what could possibly be better? Join Tess McNamara, Eataly North America’s Director of Fresh Products and Sarah Clarke, Wine Director of République for a tasting of 6 Italian cheeses, and how to perfectly pair them. Guests will also learn about the stories behind the products, the animals and people who produced them, the people who crafted them, and the land that gave them life.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
THE FOOTHILLS CUISINE OF BLACKBERRY FARM WITH CASSIDEE DABNEY
Blackberry Farm’s renowned cuisine is rooted in what comes from their garden and land as well as the region. It wanders the line between refined and rugged, borrowing from both haute cuisine and the foods indigenous to Blackberry’s Great Smoky Mountain heritage. Join Chef Cassidee Dabney for a cooking demonstration showcasing the bounty of the season.
LOCATION: THE FARMHOUSE
WINE SEMINAR
BURGUNDY FOR BREAKFAST WITH BOBBY STUCKEY & CARLIN KARR
Burgundy represents the pinnacle of Pinot Noir and Chardonnay. The magic of Burgundy is about more than just the wines; it’s about the stories behind them, the special plots of land they come from, and the incredible history of the region as a whole. Master Sommelier and Frasca Food & Wine Partner Bobby Stuckey is your tour guide to the Côte de Nuits and Côte de Beaune as he leads a tasting highlighting eight domaines from Burgundy.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
SECOND TO NONE: THE FLIGHT BY SCREAMING EAGLE
Those who know Screaming Eagle understand that merlot is the estate’s secret weapon. It enhances the flagship Cabernet Sauvignon as part of the greater blend each year, adding energy and elegance. Independently, Screaming Eagle’s old vine merlot serves as the base for The Flight, producing wines with finesse, structure, and superb aging potential. Screaming Eagle’s winemaker Nick Gislason and Master of Wine Mary Margaret McCamic will lead this rare exploration of The Flight, charting its evolution over the years through multiple vintages and discussing what makes merlot from this property so very special.
LOCATION: THE
FRIDAY LUNCH
12:00 PM – 2:30 PM
QUEENS OF THE KITCHEN
You’ve seen them competing on Top Chef, Tournament of Champions, and Next Level Chef while racking up accolades from the James Beard Foundation, Michelin Guide, and New York Times – but today they join forces to collaborate on a special event for Ojai Food + Wine. Join Nyesha Arrington, Maneet Chauhan, Tiffani Faison, Stephanie Izard, Mei Lin, and Claudette Zepeda for a multi-course lunch paired with wines from Summer Dreams.
LOCATION: THE FARMHOUSE 28
FRIDAY LUNCH
12:00 PM – 2:30 PM
JEREMIAH TOWER & FRIENDS
Heralded as America’s first celebrity chef and one of the pioneers of California cuisine, Jeremiah Tower is back in the kitchen with some of his closest culinary friends. Join Tower along with Mary Sue Milliken, Susan Feniger, and Elizabeth Falkner in a collaboration for the ages. This exclusive lunch will feature a wine accompaniment curated by Maggie Harrison of Antica Terra.
LOCATION: OLIVELLA R
FRIDAY AFTERNOON SEMINARS
3:30 PM – 4:45 PM
WINE SEMINAR
JONATA, STAR OF THE SANTA YNEZ VALLEY
Dedicated to expressing a range of red - and a handful of white - wines from its estate in the Central Coast of California’s Ballard Canyon appellation within Santa Ynez Valley, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends. Join winemaker Matt Dees for side-by-side comparisons of young and mature bottlings, examining their vineyard through the lens of four flagships: Desafio, Sangre, Alma, and Flor.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
CHAMPION OF SUSTAINABILITY: MICHAEL CIMARUSTI
For over a decade, Providence has elevated the standard of modern American seafood restaurants. Two Michelin Star Chef Michael Cimarusti is dedicated to procuring the finest sustainable seafood - from regional coasts and international waters - and treats those ingredients with uncompromising respect and sophisticated technique. Joining Chef on stage for this cooking demonstration is Stephanie Mutz (Sea Stephanie Fish), legendary sea urchin diver who every chef seems to have on speed dial.
LOCATION: THE FARMHOUSE
BOOK SIGNING AND CONVERSATION
THE CHEF’S GARDEN WITH FARMER LEE JONES
Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef’s Garden’s creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family’s threehundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. Guests will receive a signed copy of The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables--with Recipes.
LOCATION: HACIENDA BALLROOM
WINE SEMINAR
FINGERS CROSSED WITH NIKOLAS AND JULIA KRANKL
The journey of Fingers Crossed has been a fascinating one, marked by growth and a commitment to excellence. Since the inaugural 2017 vintage, Nik and his Harvard-trained doctor wife Julia have continuously evolved, expanding their fruit sources, production size, and refining their winemaking expression with each passing year. Respected critics like Jeb Dunnuck, Lisa Perotti Brown, and Antonio Galloni have bestowed praise upon the meticulously crafted, small-production wines that Nik and Julia Krankl bring to fruition. The rarity of these wines makes them elusive gems, challenging to find but unquestionably worth the pursuit for enthusiasts seeking a taste of Rhône Valley magic in California.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
THE LEGACY OF DOMAINE SIMON BIZE
Simon Bize has long been something of an insider secret, offering serious aging potential from its spectrum of plots. Now, they are justifiably starting to fly above the radar. A family-run estate founded in 1868 in Savigny-lès-Beaune, built an enviable reputation under Patrick Bize, who took the reins in the 70s. Since his death in 2013, the domaine has been run by his wife, Chisa, who had worked alongside her husband in their vineyards since 2008 and studied with biodynamic pioneer Anne-Claude Leflaive at the École du Vin et des Terroirs in Puligny Montrachet. Join Chisa and her son Hugo for a special afternoon exploring the legacy of the domaine.
LOCATION:
FRIDAY DINNER
7:00 PM – 9:30 PM
A TASTE OF THE TWIN CITIES: ANDREW ZIMMERN & GAVIN KAYSEN
Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.
Gavin Kaysen is the award-winning chef and founder of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. His restaurants in the North Loop neighborhood of Minneapolis include Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, an intimate 20-seat tasting menu experience ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America.” Bellecour Bakery at Cooks of Crocus Hill, which serves an array of French bistro inspired pastries, desserts, sandwiches, and more, has locations in the North Loop and Saint Paul. Recently, he opened Mara restaurant and bar, as well as Socca Café, at the new Four Seasons Hotel Minneapolis.
The longtime chef friends will collaborate for a special dinner paired with wines from Mayacamas Vineyards, one of the most storied vineyards and winery operations in Napa Valley. Since the 1950s the vinification of Mayacamas wines has remained remarkably consistent with a continued commitment to employ classical techniques.
LOCATION: OLIVELLA R
FRIDAY DINNER
7:00 PM – 9:30 PM
THE
BEST
OF ROME
NANCY SILVERTON, EVAN FUNKE, JONATHAN WAXMAN, & SARAH CICOLINI
Nancy Silverton (Mozza Restaurant Group), Evan Funke (Funke, Mother Wolf, Felix), Jonathan Waxman (Barbuto), and Sarah Cicolini (SantoPalato) all share an affinity for seasonality and ingredient-driven fare, a hallmark of Italian cuisine.
Join us for an unforgettable family-style feast with these culinary legends as they share a kitchen and celebrate the cuisine of Rome. The evening will feature a multi-course menu in this homage to The Eternal City, along with beautifully paired wines from GAJA.
LOCATION: THE FARMHOUSE 28
FRIDAY DINNER
7:00 PM – 9:30 PM
20 YEARS OF ALINEA
Alinea has been universally praised for its innovative approach to modernist cuisine. It has been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also won James Beard Awards for Outstanding Restaurant in the U.S., Outstanding Service in the U.S., and Outstanding Chef in the U.S. Grant Achatz will preside over this intimate, once in a lifetime evening alongside Alinea Group alum Dave Beran (Seline, Pasjoli).
LOCATION: CASA ELAR 29
3
SATURDAY MORNING SEMINARS
10:00 AM – 11:15 AM
WINE SEMINAR
SENSE OF PLACE: THE WINES OF ENVÍNATE WITH RAJAT PARR
Envínate (translates as “wine yourself”) is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. The results are some of the most exciting and honest wines being produced in Spain today. Rajat Parr will lead this exploration of highly sought-after wines from Spain’s most historic regions.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
LEGENDS OF BAJA: DAVID CASTRO HUSSONG & MARIBEL ALDACO SILVA
Chef David Castro Hussong and pastry chef Maribel Aldaco Silva opened Fauna in 2017 after working and traveling around the world. Today, the couple creates daily-changing experimental menus using exclusively seasonal and local ingredients. Fauna won the One To Watch Award in 2020 and debuted on Latin America’s 50 Best Restaurants 2022 with the highest ranking of any new venues, earning it the Highest New Entry Award. In 2023, as the highest-ranking eatery in its country, Fauna is crowned The Best Restaurant in Mexico. Join David and Maribel for a cooking demonstration celebrating the cuisine that has helped make the Valle de Guadalupe one of the world’s hottest culinary destinations.
LOCATION: THE FARMHOUSE
BOOK SIGNING AND CONVERSATION
PHIL ROSENTHAL WITH NANCY SILVERTON & RUTH REICHL
Phil travels the world and explores different cultures one bite at a time. “Somebody Feed Phil” on Netflix is Phil’s latest television series, following his culinary adventures as he goes to all the best food destinations. Phil Rosenthal first gained national recognition by creating the iconic CBS sitcom “Everybody Loves Raymond,” which won 16 Primetime Emmys. A self-described foodie, he has always been an ardent supporter of restaurants and food culture, which led to the creation of the James Beard Award winning PBS documentary series “I’ll Have What Phil’s Having.” Joining Phil in conversation are longtime friends: legendary chef Nancy Silverton (Mozza Restaurant Group) and iconic author Ruth Reichl.
LOCATION: HACIENDA BALLROOM
FOOD AND WINE SEMINAR
PETROSSIAN CAVIAR MASTER CLASS WITH CHAMPAGNE LOUIS ROEDERER
It has been almost 100 years since the Petrossian Family came to Paris and began a love affair between caviar and the City of Light. Discover how their passion and commitment to excellence have made the Petrossian name synonymous with timeless elegance, sophistication and the art of caviar, all while sipping Champagne Louis Roederer!
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
BENCHMARKS OF MEURSAULT
Power and balance between alcohol and acidity give many Meursault wines their noble character. Join two of our favorite winemakers, Maggie Harrison (Antica Terra) and Brad Grimes (Abreu) as they lead a journey through the heart of the Côte de Beaune region and some of its most revered producers. A dream tasting featuring two vintages each of Bernard-Bonin, Domaine Roulot, PierreYves Colin-Morey, and Coche-Dury will be presented in this swoonworthy seminar.
LOCATION: THE FARMHOUSE
SATURDAY LUNCH
12:00 PM – 2:30 PM
Chef Matt Horn is a self-taught barbecue prodigy whose culinary journey began in 2016, rapidly establishing him as a legendary figure in the U.S. culinary scene. Known for his distinctive Californiastyle barbecue, Chef Horn opened his flagship restaurant, Horn Barbecue, in Oakland, CA, in October 2020. The restaurant was an immediate success, earning accolades from both local and national media, including Forbes, the New York Times, and Robb Report, and being named one of Eater’s Best New Restaurants.
Barbecue found Matt as much as Matt found it. Getting his start, like so many pitmasters before him, Matt began by experimenting in his grandmother’s backyard, ultimately developing a singular style of barbecue that expresses the soul of his people and the power of his imagination. Matt Horn has introduced a new food movement that draws from those roots in Texas and the South. Matt calls it “West Coast Barbecue.”
LOCATION: THE FARMHOUSE 28
SATURDAY LUNCH
12:00 PM – 2:30 PM
CHRISTOPHER KOSTOW & FRIENDS
A Michelin-starred chef before the age of 30, Christopher draws upon his own American upbringing and the singular beauty and bounty of the Napa Valley to cook food that is thoughtful, personal, and in concert with his community and collaborators. The youngest American born chef to ever receive the coveted Michelin three-star accolade, Christopher was also chosen as one of Food & Wine Magazine’s Best New Chefs and holds an award from the James Beard Foundation for Best Chef: West. Ten Speed Press published Christopher’s debut book, A New Napa Cuisine, and his work was awarded “Book of the Year” by the International Association of Culinary Professionals. Christopher and Team Kostow have provided vision for restaurant concepts across the globe, including Asia and Mexico while consistently creating extraordinary experiences for guests at The Restaurant at Meadowood, The Charter Oak, Ensue, Loveski, and Ciccio.
Joining Kostow in the kitchen are friends Katianna and John Hong (Yangban) and Brady Ishiwata Williams (Tomo). Xavier Barlier of Maisons Marques et Domaines will pair each course of the lunch with cuvées from the house of Champagne Louis Roederer.
LOCATION: OLIVELLA R
SATURDAY AFTERNOON SEMINARS
3:30 PM – 4:45 PM
WINE SEMINAR
CALIFORNIA GRAND CRU, SEA SMOKE
At Sea Smoke they believe that the vineyard is the wine. For this reason, they produce Pinot Noir and Chardonnay grown exclusively on their estate vineyard in the heart of the Sta. Rita Hills appellation. The focus is on the meticulous management of each vine to achieve ideal vine balance and very low yields, while incorporating sustainable, environmentally sound, organic and biodynamic farming practices. Join winemaker Don Schroeder to taste through 8 wines of exceptional complexity and grace – each one, a reflection of the unique terroir of their estate vineyard.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
ĐẶC BIỆT WITH NINI NGUYEN
In Vietnamese culture, to be đặc bit is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.
LOCATION: THE FARMHOUSE
BOOK SIGNING & CONVERSATION
A CONVERSATION WITH ALICE WATERS
Alice Waters is a chef, author, food activist, and founder of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local organic agriculture for over four decades. In 1995, with a background in Montessori education, she founded the Edible Schoolyard Project at Berkeley’s Martin Luther King, Jr. Middle School. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act. In 2022, she was awarded the inaugural Carver Carson Award for American innovation in environmental protection and agriculture from the Henry Ford Museum. In 2023, she received the No Kid Hungry Humanitarian Award from Share Our Strength in Los Angeles, and in 2024 she was honored with the Dr. Maria Montessori Ambassador Award. Joining Alice in conversation is iconic author Ruth Reichl, and guests will receive a signed copy of Chez Panisse Cafe Cookbook.
LOCATION: HACIENDA BALLROOM
WINE SEMINAR
VANGUARD OF VOLNAY: NICOLAS ROSSIGNOL
A 5th generation winemaker in his family, Nicolas Rossignol is a perfect example of how a newer generation of vintners in Burgundy have brought tradition and knowledge from the past into the future. To better understand vinification after his studies, he worked at Louis Latour, Vieux Telegraphe, and and Chateau Cardonne, as well as Domaine Boschendal in South Africa. He returned to Burgundy in 1994 and now produces exceptionally beautiful wines in Volnay and Pommard by balancing the elegance and power of all his different vineyards.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR
FOUR DECADES OF EXCELLENCE: HARLAN ESTATE
For forty years, Harlan Estate has been committed to creating a California “First Growth” wine estate. Founded in 1984, Harlan Estate is a winegrowing estate in the western hills of Oakville, California – in the heart of the Napa Valley. Join Will Harlan for this rare occasion to explore the unrivaled pedigree of his family’s legendary estate with 8 vintages of Harlan Estate spanning four different decades of production.
LOCATION: THE FARMHOUSE
SATURDAY DINNER
7:00PM – 9:30PM
THE CI SIAMO EXPERIENCE
Ci Siamo translates to “here we are” or “we’ve finally arrived.” It’s the clinking of glasses after a long week, the rush of arriving at a new destination, the relief of a familiar smile — it’s an exhalation. Celebrating the beauty of simplicity, Chef Hillary Sterling centers her Italian-inflected menu around live-fire cooking and seasonal ingredients, bridging the traditional with the contemporary in a transportive yet familiar space. The evening includes a multi-course dinner and wine pairings from the latest critical darling of New York’s iconic Union Square Hospitality Group.
LOCATION: OLIVELLA 28
SATURDAY DINNER
7:00PM – 9:30PM
Since 1988, FOOD & WINE has named the Best New Chefs in the United States by celebrating their achievements, restaurants, and concepts, and honoring our community and the broader hospitality industry. Daisy Ryan (‘20, Bell’s), Justin Cogley (‘13, Aubergine), Melissa Perello (‘04, Octavia, Frances), Val Cantu (‘17, Californios), Eunji Lee (‘23, Lysee), Matthew Kammerer (‘19, Harbor House Inn), and Jon Yao (‘18, Kato) team up in a Best New Chefs alumni collaboration for the ages.
LOCATION: THE FARMHOUSE 28
SATURDAY DINNER
7:00PM – 9:30PM
A STAR-STUDDED AFFAIR: ADDISON, SMYTH, AND MELISSE WITH SINE QUA NON
William Bradley (Addison), John Shields (Smyth), and Josiah Citrin (Melisse) collaborate to create an evening celebrating some of the finest restaurants in the country. Served in an intimate private estate, the trio of chefs with 9 Michelin stars among them will share the kitchen and pair courses with the iconic wines of Sine Qua Non.
LOCATION: CASA ELAR R
SUNDAY MORNING SEMINARS
10:00 AM – 11:15 AM
WINE SEMINAR
CHAMPAGNE CHAVOST WITH FABIAN DAVIAUX
Fabian Daviaux has redefined the concept of a co-op as his numerous growers have committed to his preferred dynamic viticulture, in turn creating beautifully pure, ripe and delicious Champagnes. What’s more, with strong vineyard work comes the need for little - if any - sulfur addition, and most of his wines are never sulfured at all. In the winery, the grapes are allowed to ferment naturally in stainless steel tanks after pressing, with only the Coteaux Champenois Blanc and the Saignée Rosé seeing time in barrel. The rest of the range is crafted to be immediately enjoyable, with incredible freshness and purity of fruit.
LOCATION: ANACAPA BALLROOM
CULINARY DEMO
BAKING WITH SHERRY YARD
For nearly 30 years, renowned Chef Sherry Yard has embraced a range of responsibilities from creating savory and sweet menus, crafting masterful breads, opening new restaurants all while mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Yard has earned the praise of her critics and peers with multiple accolades including three James Beard Awards for the Foundation’s prestigious hall of fame “Who’s Who of Food & Beverage in America” for her significant contributions to the culinary profession, ‘Outstanding Pastry Chef of the Year,’ and ‘Best Baking Book’. Kickoff your Sunday morning with Sherry as she takes you through a fun demonstration of her baking.
LOCATION: THE FARMHOUSE
WINE SEMINAR
INNOVATOR IN CHAMPAGNE: LAURENT-PERRIER
Laurent-Perrier is one of the finest names in Champagne. The house was created in 1812 and has since become one of the most famous of the Grandes Marques Champagnes. It is also the region’s largest family-owned house, and boasts a unique style of freshness, elegance and purity.
LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR DOM PÉRIGNON, REVISITING THE VINTAGES OF THE 1990S
Dom Pérignon’s creative ambition is a perpetual quest for harmony as a source of emotion. Every creative process faces constraints. For Dom Pérignon, this means always a vintage wine. An unyielding commitment to bear witness to the harvest of a single year, whatever the challenges, even going as far as not declaring a vintage. On this rare occasion, guests will explore all vintages of Dom Pérignon produced during the 1990s.
LOCATION: THE FARMHOUSE
SUNDAY BRUNCH
10:00 AM – 11:15 AM
SUNDA Y BRUNCH WITH THE MANZKES
République, located in Miracle Mile, is owned by Chefs Walter and Margarita Manzke. Centered in the heart of Los Angeles, the historic building in which it resides was originally erected in 1929 by Charlie Chaplin, and later transformed into the iconic La Brea Bakery and Campanile Restaurant. République builds on this storied past, offering a gastronomic environment imbued with history and grandeur. In 2023, Chef Margarita won a James Beard Award for Outstanding Pastry Chef or Baker. The restaurant has continued to make its mark on the culinary landscape of Los Angeles as a frequent entry on the Los Angeles Times “101 Best” List and one of Restaurant Critic Bill Addison’s most recommended LA restaurants to both friends and readers. The event includes a multi-course brunch by the Manzkes and wine pairings by Wine Director Sarah Clarke.
LOCATION: THE FARMHOUSE
SUNDAY GRAND TASTING AT THE FARMHOUSE
12:30 PM – 3:00 PM
Open to all ticketed patrons, the walk-around tasting will feature over 20 chefs and more than 25 wineries at Ojai Valley Inn’s signature venue, The Farmhouse.
SCHEDULED TO APPEAR:
Alessandro Frassica, Brady Ishiwata Williams, Brendan Smith, Cameron Ingle, Camilla Marcus, Christopher Kostow, David Castro Hussong, Daisy Ryan, Eric Bost, Eunji Lee, Jessica Koslow, Justin Cogley, Justin Pichetrungsi, Jon Yao, Katianna and John Hong, Marcus Jernmark, Maribel Aldaco Silva, Melissa Perello, Matt Horn, Nancy Silverton, Neal Fraser, Saw Naing, Sherry Yard, and Tim Kolanko.
Platinum ticketed patrons enjoy VIP access at 12:00pm.
LOCATION: THE FARMHOUSE 28
NANCY SILVERTON
Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.
Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.
Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).
PARTICIPATING EVENTS:
Opening Night Reception
Best of Rome Dinner:
Nancy Silverton, Jonathan Waxman, Evan Funke, and Sarah Cicolini
Book Signing and Conversation: Phil Rosenthal with Nancy Silverton and Ruth Reichl
Sunday Grand Tasting at The Farmhouse
CHRISTOPHER KOSTOW
A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food, drawing upon his own American upbringing and the bounty of the surrounding environments. Christopher has created extraordinary experiences for guests at The Restaurant at Meadowood, The Charter Oak, Ensue, Loveski, and Ciccio.
Christopher, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the Michelin-starred Le Jardin des Sens in Montpellier. Upon his return to the United States, Christopher worked as sous chef under Daniel Humm in San Francisco at Campton Place. Shortly thereafter, he became Chef at Chez TJ in Mountain View, Calif., garnering the restaurant many accolades including two Michelin stars.
Upon arriving in the Napa Valley at Meadowood Estate in 2008, Christopher maintained two Michelin stars, and was named as one of Food & Wine Magazine’s Best New Chefs 2009. In 2010, Christopher earned a rare four stars from the San Francisco Chronicle and shortly thereafter was awarded the highest ranking of three Michelin stars from the esteemed 2011 Guide. Christopher and The Restaurant team retained three stars for nine consecutive years. In 2013, Christopher was awarded Best Chef: West by the James Beard Foundation.
Ten Speed Press published Christopher’s debut book, A New Napa Cuisine, in October of 2014. In March of 2015, his work was awarded “Book of the Year” by the International Association of Culinary Professionals.
In 2017, Christopher opened The Charter Oak alongside his wife and business partner, Martina Kostow, debuting their Team Kostow restaurant projects outside of The Restaurant at Meadowood. Shortly thereafter, in 2019, they opened their first international concept, Ensue, an elevated restaurant found on the top floor of the Shangri-La Hotel in Shenzhen, China. Taking a more casual approach to Christopher’s past projects, and paying homage to his Jewish heritage, Team Kostow opened Loveski Deli in Napa, Calif. and within 18-months expanded to a second location in Larkspur, Calif. Their second international project opened in 2023, with Christopher developing the culinary program for Soho House Mexico City- the first consulting partership between Team Kostow and Soho House. The same year, Team Kostow partnered with local owners to revive a Napa Valley establishment, Ciccio, and now manage the concept as day-to-day operators.
As Team Kostow grows, Christopher continues to cook food reflective of the Napa Valley that is thoughtful, personal, and in concert with his community and collaborators. Christopher remains the youngest American-born chef and third youngest chef ever to receive three Michelin stars in the history of the guide. Christopher currently lives in Calistoga, Calif., with his wife and business partner Martina and their two daughters Daisy and Lulu.
PARTICIPATING EVENTS:
Christopher Kostow & Friends Lunch
Sunday Grand Tasting at The Farmhouse
ALICE WATERS
Alice Waters is a chef, author, food activist, and founder of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local organic agriculture for over four decades. In 1995, with a background in Montessori education, she founded the Edible Schoolyard Project at Berkeley’s Martin Luther King, Jr. Middle School. Applying the Montessori philosophy of learning-by-doing, the program uses an organic garden and on-site kitchen classroom to teach all academic subjects. The Edible Schoolyard Project model has been replicated in over 6,000 schools around the world.
In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act. In 2022, she was awarded the inaugural Carver Carson Award for American innovation in environmental protection and agriculture from the Henry Ford Museum. In 2023, she received the No Kid Hungry Humanitarian Award from Share Our Strength in Los Angeles, and in 2024 she was honored with the Dr. Maria Montessori Ambassador Award. Alice is the author of sixteen books including her latest, We Are What We Eat: A Slow Food Manifesto.
PARTICIPATING EVENTS:
Book Signing and Conversation: A Conversation with Alice Waters
GRANT ACHATZ
Chef Grant Achatz stands among the world’s most celebrated and influential chefs, renowned for his innovative, emotional, and modernist cuisine. Recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World, Grant has also shared his expertise at conferences and universities globally.
Grant’s culinary journey began early, working in his family’s diner in Michigan. After graduating from the Culinary Institute of America at 21, he honed his skills at Charlie Trotter’s and later under Chef Thomas Keller at The French Laundry, where he rose to sous chef. His time at La Jota Vineyards and a stage at elBulli in Spain further shaped his culinary philosophy. As the executive chef at Trio in Evanston, IL, his creativity flourished, earning him recognition from Food & Wine Magazine and the James Beard Foundation.
In 2004, Grant and Nick Kokonas co-founded Alinea, redefining fine dining by challenging culinary norms and enhancing the guest experience. Alinea has since been acclaimed as the Best Restaurant in the World by Elite Traveler and the Best Restaurant in America by Gourmet Magazine, has appeared on the World’s 50 Best List top 10, and received 3 Michelin Stars the first year available, among countless other accolades. It has continued to hold three Michelin stars for 13 years, five stars from Forbes Travel Guide, and multiple James Beard Awards, including Outstanding Chef and Outstanding Restaurant. Alinea’s remarkable tenure in the culinary world is unparalleled, boasting 13 appearances on the World’s 50 Best list and 13 consecutive years with 3 Michelin stars—longer than any other fine dining restaurant in the country. Its longevity and consistency are a testament to its enduring excellence and innovation.
In 2008, Grant faced a life-threatening diagnosis of Stage IV tongue cancer. Rejecting the recommended radical surgery, he pursued an innovative treatment at the University of Chicago, leading to his recovery. This journey is chronicled in the New York Times bestselling memoir “Life, On the Line” and featured in the documentary “Spinning Plates” and Netflix’s “Chef’s Table.” The Grant Achatz’s episode of Chef’s Table was and continues to be the highest viewed episode of the entire series, showcasing his extraordinary culinary journey and innovative techniques.
Grant’s culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. Next earned the James Beard Award for Best New Restaurant, and proudly holds a Michelin star, reflecting its excellence and creativity in modern dining, while The Aviary was recognized by James Beard and World’s 50 Best for its Outstanding Bar Program. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.
Grant lives in Chicago with his wife Samantha and their two sons. Despite a demanding career, he finds joy in traveling and exploring new cultures, and in studying science, art, and history, continually drawing inspiration for his culinary innovations.
PARTICIPATING EVENTS:
20 Years of Alinea Dinner
MEI LIN
Born in China, Mei Lin and her family immigrated to the US when she was an infant. They planted roots in Dearborn, Michigan, where Lin grew up working alongside her mother and father at their family-owned and -operated Chinese restaurant; and where she learned the fundamentals of being a well-rounded cook and how to run a restaurant.
In January 2019, she opened Nightshade in the Arts District of Los Angeles, which was the culmination of her personal culinary history and was been met with rave reviews. Since opening, the restaurant has earned much critical acclaim: being named one of Food & Wine’s Best New Restaurant, along with the shrimp toast being highlighted as Dish of the Year; and earning a spot as one of GQ Magazine and Eater National’s Best New Restaurants in America as well as 2020 JBF Best Chef California & Best New Restaurant Nominations. The menu features a concise point of view, with much of it showcasing an elegant elevation of classic Asian dishes, such as her Mapo Tofu Lasagna with pasta made in-house.
Prior to opening, she cut her teeth at many revered restaurants, but credits most of her formal training and refinement of skills to her time at Wolfgang Puck’s Spago Vegas and Michael Voltaggio’s ink. in Los Angeles. As part of the opening team at ink., she spent the first three years moving up the ranks, eventually earning rank as a sous chef. Lin also logged time with Bryan Voltaggio at VOLT in Frederick, MD as a sous. She earned the title of Top Chef on Bravo TV’s Emmy-winning show. Previously, she earned a spot on Zagat’s 30 Under 30 list in 2015; won her episode in Esquire TV’s Knife Fight; and was selected at one of Eater’s Young Guns, both in 2014. Lin recently opened her fast-casual Szechuan Hot Fried Chicken restaurant, Daybird, to critical acclaim.
PARTICIPATING EVENTS:
Opening Night Reception
Queens of the Kitchen Lunch
EVAN FUNKE
Evan Funke, two-time James Beard-nominated chef, is a culinary storyteller, a custodian of Italian tradition, and a master of the old world techniques of handmade pasta. Having learned the art of pasta early in his career, his singular passion as a pasta maker and chef was solidified in Bologna, under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese. Widely known for his ardent dedication to seasonality, warmth in hospitality, and reverence for the deeply rooted culinary traditions of Italy, he brings more than two decades of excellence to all of his critically acclaimed restaurants– eponymous Funke in Beverly Hills; his homage to la cucina Romana at Mother Wolf in Hollywood, at the Fontainebleau Hotel in Las Vegas, and in Miami’s Design District; the beloved Felix on Abbot Kinney Blvd. in Venice; and Tre Dita at the St. Regis Hotel in Chicago.
Felix Trattoria, which holds court on famed Abbot Kinney Blvd. in Venice, was the first restaurant to feature a pasta laboratorio in the center of the restaurant, with a menu highlighting the time-honored techniques of making pasta fatta a mano from various regions of Italy. At Mother Wolf, Funke pays homage to the Eternal City of Rome and La Cucina Romana, where the menu features Roman classics and wafer-thin pizza Romana. Funke, which is chef’s eponymous flagship, is a culmination of his culinary experiences and a 3-story love letter to Italy and the nonnas who have shared their knowledge and techniques with him over the years. At Tre Dita, Funke turns his attention to la cucina Toscana, highlighting the region’s pastas and reverence for grilled steaks. The name ‘Tre Dita’ means “three fingers” in Italian, and is a nod to the precise thickness of a perfectly cut bistecca Fiorentina, which succinctly complements the Windy City’s love for steak.
American Sfoglino, Funke’s critically acclaimed cookbook, was published by Chronicle Books and released in fall of 2019. The tome delves into the beauty and tradition of the sfoglia, a sheet of pasta rolled by hand, sharing classic techniques that are distinctly from the region of Emilia-Romagna. The book won the 2020 IACP Award for Best Cookbook, Chefs and Restaurants and received a James Beard Foundation Award for Best Photography in 2020.
On the small screen, Tastemade produced a feature-length documentary film titled ‘Funke’ which recounts his journey as a chef through to the opening of his restaurant Felix in Los Angeles. The film premiered at the Los Angeles Film Festival in 2018 and is now streaming on Tastemade, as well as Amazon Prime and Hulu. In the spring of 2020, the 8-part docu-series, Shape of Pasta, produced by Ugly Brother Studio, features Funke’s journeys throughout Italy as he works to preserve the rare and obscure traditional pasta shapes of Italy. Shape of Pasta can currently be found streaming on Roku.
PARTICIPATING EVENTS:
Opening Night Reception
Best of Rome Dinner: Nancy Silverton, Jonathan Waxman, Evan Funke, and Sarah Cicolini
MAGGIE HARRISON
Maggie Harrison is the head of winemaking at Antica Terra, in Oregon’s Willamette Valley; Lillian, on California’s Central Coast; and the Glories, a bi-regional lovechild of the two. She is also the founder and creative director of Yes Society, offering exclusive access to the rarest wines in the world; and Beauty School, an interdisciplinary experience agency.
Having never set foot in a winery, Maggie Harrison, through dumb luck and an embarrassing show of tenacity, became the first assistant winemaker at Elaine and Manfred Krankl’s Sine Qua Non. She apprenticed for eight harvests and in 2004, struck out on her own starting a small syrah project called Lillian. She was happily living in Santa Barbara, a place she never intended to leave, when she was invited to become the winemaker and steward of Antica Terra, a tiny, rocky parcel in Oregon’s Willamette Valley. She emphatically refused. But when she was asked if she would simply take a look at the vineyard and offer her opinion about the qualities of the site, she reluctantly agreed. Twenty-six seconds after arriving among the oaks, fossils, and stunted vines she found herself hunched beneath one of the oaks, phone in hand, explaining to her husband that they would be moving to Oregon.
Today, what was once a five-acre parcel has become a 188acre estate inclusive of native white oak woodlands, seasonal waterways, biodynamic vineyards and gardens, with hosted experiences and a culinary program that honors the distinction of this landscape and its particular gifts.
Harrison’s ideas and explorations of beauty, and what it means to learn about, experience, understand the language of wine through this lens gave rise to both Yes Society and Beauty School, and will be explored in a forthcoming book from Harrison & Leigh Patterson.
PARTICIPATING EVENTS:
Jeremiah Tower & Friends Lunch
Wine Seminar: Benchmarks of Meursault
REVEL IN REGIONAL FAVORITES, LIMITED RELEASES, AND EVEN A FEW MAILING LIST ONLY GEMS.
APERTURE CELLARS
BOOKER
BREWER-CLIFTON
BRION
BRVGHELLI
BRYANT ESTATE
CHAMPAGNE CLAUDE CAZALS
CHAMPAGNE GONETMEDEVILLE
CHÂTEAU LASCOMBES
CHATEAU MUSAR
CLARICE
CONTINUUM
DELAS
DOMAINE DE LA CÔTE
DOMAINE FAIVELEY
DOMAINE LEFLAIVE
DOMAINE MAGNIEN
DOMAINE NICOLAS ROSSIGNOL
DOMAINE SANTA DUC
DONNACHADH
DÖNNHOFF
DUGAT-PY
FINGERS CROSSED
FORTUNATE SON
GAJA
GOGI WINES
GRACE FAMILY VINEYARDS
GUILLAUME SERGENT
HIRSCH
JOSEPH PHELPS
KISTLER
KRUG
LA CHABLISIENNE
LADOUCETTE
LAURENT-PERRIER
LINGUA FRANCA
LOUIS ROEDERER
MARGERUM
MAYACAMAS
PATZ & HALL PEAY
PETER MICHAEL PHILLIPONNAT
RUDI PICHLER
SANDHI SANGUIS
SCRIBE SEA SMOKE
SIGN OF THE DOVE
SIMON FAMILY ESTATE THE HILT THE MASCOT TOR VON WINNING
WALSON HOLLAND
WHITCRAFT
FREQUENTLY ASKED QUESTIONS
WHERE DO THE EVENTS TAKE PLACE?
All events will take place on the grounds of Ojai Valley Inn. The events will take place in a variety of venues (both indoor and outdoor), ranging from ballrooms, to restaurants, to outdoor environments. The local weather in mid-March can be quite chilly in the evening, so it is recommended to dress in layers.
WHAT IS THE SMOKING POLICY?
Ojai Valley Inn is a smoke-free resort. No smoking, vaping or electronic cigarette usage is allowed at any Food & Wine events.
WHAT ARE THE HEALTH AND SAFETY PROTOCOLS FOR THIS EVENT?
We are committed to the health and safety of all of our guests. Attendees’ safety and comfort will remain our top priority as we plan and prepare for this year’s event in Ojai. The festival regulations, policies and protocols are under constant review, fully subject to change and will be continually updated and revised in accordance with the most current public health (CDC, State of California, and Ventura County) information, direction and official guidelines.
MAY I BRING A BABY IN A STROLLER OR CARRIER?
No one under 21 will be permitted in any events, including infants and small children in child carriers. This policy pertains to all events including demonstrations, seminars and Grand Tastings.
WHAT ELSE WILL BE OPEN AT OJAI VALLEY INN DURING THESE FOUR DAYS?
Spa Ojai, Golf, Pools, and a la carte dining options will all be available during the event.
CAN I BRING MY PET?
Pets are not permitted in any events. Service/working animals are not considered pets and are exempt from this policy.
ARE ALLERGIES AND DIETARY NEEDS ABLE TO BE ACCOMMODATED?
Due to the unique nature of these events, we cannot guarantee that dietary requests will be accommodated. The chefs at these events will do their best to accommodate special dietary needs, but we emphasize this is only a request. Additionally, not all events will have vegetarian options available. There will be a variety of food offerings at the Opening Night Reception and Grand Tastings designed to meet a variety of preferences.
THE EDIBLE SCHOOLYARD
The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.
Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.
Founded in 1995 by chef, author, and activist Alice Waters, the Edible Schoolyard Project began as an idea to
WORLD CENTRAL KITCHEN
Food is essential to life every single day, all over the world—and it is more important than ever in a crisis. Not only is a thoughtful, freshly prepared meal one less thing someone has to worry about in the wake of a disaster, it is a reminder that you are not alone, someone is thinking about you, and someone cares. Food has the power to be the nourishment and hope we need to pick ourselves back up in the darkest times.
In 2010, Chef José Andrés, ready to use his culinary knowledge and talent to help,
REGARDING HER
Regarding Her is a national organization committed to accelerating the growth of women-owned businesses in the food and beverage industry. Born out of necessity during the pandemic, our community now spans over 1,000 members across the U.S., all united by a common goal: to drive change and build an industry where women can thrive.
transform the food experience at a public middle school in Berkeley, California. As the idea took shape, a coalition of educators, families, farmers, cooks, and artists joined the effort, working closely with students to create a flourishing garden and kitchen classroom.
Today, the Edible Schoolyard at Dr. Martin Luther King, Jr. Middle School serves as a demonstration site and innovation hub for the field of edible education. Our curriculum offers students experiential learning opportunities that deepen their relationship with food, facilitate learning the skills of cooking and gardening, build their capacity for critical examination of the food system, and develop their agency to affect change in their own lives and in their communities.
headed to Haiti following a devastating earthquake. Cooking alongside displaced families in a camp, he was guided on the proper way to cook black beans the way Haitians like to eat them: mashed and sieved into a creamy sauce. It wasn’t just about feeding people in need—it was about listening, learning, and cooking side by side with the people impacted by the crisis. This is the real meaning of comfort food, and it’s the core value that José, along with his wife Patricia, used at the center of founding World Central Kitchen.
Founded in 2020 by nine female entrepreneurs within the food and beverage industry, Regarding Her emerged in response to the unique challenges women in the industry face.
Since then, the organization has grown into a dynamic network that provides essential support, education, and visibility for women business owners.
