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Beyond Borders Table of Contents Schedule at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Welcome to the Wine Forum . . . . . . . . . . . . . . . . . . . 4 Honorary Chairs Bill and LaRue Stoller. . . . . . . . . 4 President and Mrs. Hargis. . . . . . . . . . . . . . . . . . . . 5 Dean Stephan M. Wilson. . . . . . . . . . . . . . . . . . . . . 6 Dr. Ben Goh, Assistant Dean and Director. . . . . . . 7 History of the Wine Forum. . . . . . . . . . . . . . . . . . . . . 8 About our Guests. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Bill and LaRue Stoller. . . . . . . . . . . . . . . . . . . . . . . 9 Kurt Fleischfresser . . . . . . . . . . . . . . . . . . . . . . . . . 10 Schedule. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Speakers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Moderators. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Vintners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Chefs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Special Thanks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Wine Forum Committees . . . . . . . . . . . . . . . . . . . . . 38 Advisory Committee . . . . . . . . . . . . . . . . . . . . . . . 38 Student Executive Committee. . . . . . . . . . . . . . . . 38 Student Committee Members. . . . . . . . . . . . . . . . 39 Map of Campus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Cover Art – About the Artist. . . . . . . . . . . . . . . . . . . 43 2


Schedule AT A G L A N C E Friday, April 10, 2015 G I A N T T E N T, C L A S S RO O M B U I L D I N G L AW N

6 – 7 p.m. Patron Reception and Silent Auction 7 – 10 p.m. Gala Dinner and Scholarship Auction

Saturday, April 11, 2015 M O R N I N G EV E N T S – O S U S T U D E N T U N I O N

9 – 9:45 a.m. 10 – 10:45 a.m. 11 a.m. – 12 p.m.

Wine 101 with David Johndrow Meet the Vintners/Bubbly Orientation Cheers to You! A toast to begin the day and your opportunity to meet the vintners who will lead sessions throughout the day. Grenache with Doug Frost Champagnes with Steve McDonald Chardonnay: The Winemaker's Grape California Sauvignon Blanc: A Lesson in Terroir Worldwide Whites


12:15 – 1:45 p.m.

Bill Stoller and Kurt Fleischresser – Taylor’s Dining Room The Ranchers Club featuring Darms Lane Wines – Ranchers Club, Atherton Hotel Sips and Sliders (Burgers and Brew) – ConocoPhillips OSU Alumni Center Wine and Cheese with Amanda Simcoe featuring Gallo Wines – Conoco Philips OSU Alumni Center


2:15 – 3:15 p.m. 4:15 – 5:15 p.m.

California vs Oregon: Pinot Noir Varietal Focus: Cabernet Sauvignon Marshall Brewing with Wes Alexander 60 Minute Sommelier with Brian Connors California and Oregon: Single Vineyard Pinot Noir Collectible Cabernet Sauvignon Bold Reds Made in Oklahoma


7 – 10 p.m.

Grand Tasting

Student committee members at the registration tables will be happy to assist you in locating a seminar. SCHEDULE


Welcome T O T H E W I N E F O RU M W

elcome to the Wine Forum of Oklahoma!

We have been honored to be a part of this event since its inception, and we are very excited to be this year’s honorary chairs! Our number one reason for wanting to be a part of this Wine Forum is the students, as this is THEIR event! All 140+ students help in the planning, preparation and execution of the Wine Forum. Another reason is that we wanted to provide wine education for the students which we were able to do on February 5th when we spoke at the Wine Forum class. It is also a time that we get to see many of our friends that we have met during past Wine Forum events, whether they be those in attendance, the chefs or the vintners. This is a special forum that blends education, food and one of the most important ingredients – wine – that all come together for a great recipe for an outstanding forum that all of us can enjoy! A special thank you goes to the faculty and administration of Oklahoma State University’s School of Hotel and Restaurant Administration for all their help. Without all of this collaboration, the Wine Forum wouldn’t be the great event that it is today!

Bill & LaRue Stoller H O N O R A RY C H A I R S S T O L L E R FA M I LY E S TAT E




t is my great pleasure to welcome you to the 2015 Wine Forum of Oklahoma. The theme for this year’s forum is “Beyond Borders” which is certainly fitting for this studentmanaged event at Oklahoma State University. In collaboration with the internationally recognized OSU School of Hotel and Restaurant Administration, this event brings together alumni and friends from all over the state, nation and world to celebrate wine and great food with special attention given to vintners with Oklahoma connections. We are thrilled that LaRue Allee and Bill Stoller have given of their time to serve as Honorary Chairs and are also excited to have the talented Chef Kurt Fleischfresser on hand to share his culinary talents. All of the moderators for this year’s sessions are certified sommeliers and we are particularly excited to have Doug Frost from Kansas City as one of our featured speakers. Doug is a master sommelier and America’s eighth master of wine. He is only one of four people in the world to have achieved both of these distinctions! I hope you will have the opportunity to interact with and thank one of the many hardworking and talented students who have spent an enormous amount of their time in the planning of this event. And, I hope you have a great time with good wine, good food and good OSU friends! Go Pokes!

Burns & Ann Hargis P R E S I D E N T & F I R S T C OWG I R L O K L A H O M A S TAT E U N I V E R S I T Y




elcome to the 2015 Wine Forum of Oklahoma! I am happy you have joined us for “Beyond Borders.” We are pleased to welcome our alumni and friends to the beautiful Oklahoma State University campus for this remarkable event that Marilynn and Carl Thoma envisioned several years ago. Learning is the highest priority of all activities the College of Human Sciences supports, and this event provides students the unique opportunity to apply theory and research to a world class “signature” event. School of Hotel and Restaurant Administration students, faculty and staff began the planning process for the 2015 Wine Forum of Oklahoma the day the 2013 event concluded. They have spent countless hours arranging for chefs, vintners, speakers, space and patrons for “Beyond Borders.” The lineup is impressive from our Honorary Chairs LaRue and Bill Stoller of Stoller Family Estate to master sommeliers and master chefs. We sincerely appreciate their willingness to be a part of our students’ learning experiences. You will have many opportunities to see our students in action. I hope you will get to know a few of them during the course of the weekend. I am sure you will catch their enthusiasm and be impressed with their hospitality. As distinguished vintners and chefs from Oklahoma and beyond our borders share the fruits of their labors and their expertise with us this weekend, we trust we have exceeded your expectations in preparing this event for you. To your health and happiness!





reetings from the School of Hotel and Restaurant Administration! The School and the College of Human Sciences at Oklahoma State University proudly welcome you to the fourth Wine Forum of Oklahoma. We are honored to welcome Honorary Chairs, Bill and LaRue Stoller and Celebrity Chef Kurt Fleischfresser who have graciously given of their time and talents. We also welcome the vintners, restaurateurs, moderators, speakers and numerous others who contribute so much to making this event a success. Each has worked hand in hand with students in our program to share their expertise in a learning environment. Thank you! We must also not forget to say thank you to the students who have worked tirelessly to provide a first-class event for your enjoyment. This year we welcomed approximately 140 students in a variety of majors to the Wine Forum class. It is an exciting opportunity for them to build upon what they have learned in the classroom whether their passion is in restaurants, hotels, event planning, tourism, marketing or communications. Thank you to our faculty and staff that have dedicated untold hours working with the students to bring you this event. To our patrons and guests, we thank you for your participation and support of this special event which brings us together to celebrate true hospitality education.

Dr. Ben Goh A S S I S TA N T D E A N & D I R E C T O R , S C H O O L O F H O T E L & R E S TAU R A N T A D M I N I S T R AT I O N O K L A H O M A S TAT E U N I V E R S I T Y



History O F T H E W I N E F O RU M 2009 The Wine Forum of Oklahoma began in the spring of 2009 as the idea of Marilynn and Carl Thoma, dedicated OSU alumni and owners of Van Duzer Vineyards. The event offered wine enthusiasts educational seminars, wine tastings, cooking demonstrations and vintner dinners. The Wine Forum provided students the opportunity to plan, implement and manage a major event as part of the School of Hotel and Restaurant Administration curriculum. Funds raised provided scholarships and professional development for the students. The first keynote speaker was Tim Hanni, one of two Americans to earn the title of master of wine. Master chef Alain Sailhac, the executive director of the French Culinary Institute in New York City, was the celebrity chef for the first Wine Forum.

2011 With Honorary Chairs Jeannette and Dick Sias, owners of Joullian Vineyards in California’s Carmel Valley, the theme for the second biennial Wine Forum was Cowboys and Gauchos and celebrated the wine and beef cultures of North and South America. Argentina’s celebrity chef Francis Mallmann was the keynote speaker. Mallmann is well known for cooking with wood fire and cast iron.

2013 Of Wine, Women and the West was the theme for the 2013 Wine Forum. We celebrated the spirit of the west with two very special ladies. Our Celebrity Chef was Ree Drummond, the Pioneer Woman and Food Network star and Honorary Chair Beth Nickel, proprietress of Nickel and Nickel Winery. The event grew approximately 300%, student participation increased and a student marketing committee was added to help promote the event.




Bill & LaRue Stoller


ill and LaRue own Stoller Family Estate in Dayton, Oregon in the heart of the Willamette Valley, just a few hundred yards from the first planting of pinot noir grapes in Oregon in 1965. The property has been in the family since 1943 when Bill’s father and uncle purchased the land to raise turkeys. Just less than 200 acres are planted in grapes, with mostly pinot noir and chardonnay being produced. Bill is a native Oregonian and is President and co-founder of Express Employment Professionals, an international staffing franchise business based in Oklahoma City. He also operates 25 franchise offices in the western part of the U.S. LaRue is a native Oklahoman, having grown up in Elk City. She owns a large cattle operation just south of Hammon, A-Cross Ranch. In addition, she is the majority owner of Great Plains National Bank. Both of her parents are Oklahoma State University graduates.

Caleb Hunt, Alex Holloway and Daniel Bendell shown with Honorary Chairs Bill and LaRue Stoller during a Wine Forum class.




Kurt Fleischfresser


he cafeteria kitchen of an Oklahoma State University dorm is an unlikely setting for the passionate and enduring relationship that began 30 years ago for Chef Kurt Fleischfresser, when through a part time job intended to finance his college education, he discovered a great love for cooking. Chef Bernard Cretier, of Le Vichyssoise took him in as an apprentice chef, and now, three decades later with several of Oklahoma City’s favorite and finest restaurants under his belt, Kurt has created many great kitchens of his own including Vast located in the Devon Tower and The Coach House. In October of 2004, Kurt obtained full ownership of The Coach House. In January 0f 2009, Kurt and The Coach House, joined together with Carl Milam and his restaurant group Western Concepts Restaurant Group. He has twice been invited to the world-renowned James Beard House in New York City as part of the Great Regional Chefs Program, and he is a two-time finalist in the prestigious American Culinary Gold Cup Competition which is the first portion of The Bocuse d’Or. In April of 2009, Kurt was awarded the Medaille de Merite by L’Academie de Gastronomie BrillatSavarin for his contributions to education in the culinary arts. He joins the late Julia Child, Alan Wong from Hawaii and renowned celebrity chef Paul Prudhomme as the only four American chefs to receive the honor. Kurt currently serves on the Board of Directors for the Oklahoma Restaurant Association and is a member of The James Beard Organization and Slow Food.



Schedule DESCRIPTIONS Wine 101 with David Johndrow 9 A . M . – 1 0 A . M .


Tired of being intimidated by wine lists, wine snobs and wine speak? The first seminar of the day is designed for the untrained, up-and-coming, serious and not-so-serious wine drinker. An ideal way to start a day of great tasting and learning!

Meet the Vintners/Bubbly Orientation 1 0 A . M . – 1 0 : 4 5 A . M .


Cheers! Join in for a toast to begin the day and an opportunity to meet the vintners who will lead sessions throughout the day.

Tasting Comparatives Session 1 1 1 A . M . – 1 2 P. M .


Grenache with Doug Frost – Doug Frost, one of only four individuals in the world to simultaneously hold the master of wine and master sommelier title, will present grenache to the Oklahoma State University community. Champagnes with Steve McDonald – No celebration is complete without raising a glass of chilled champagne. Join Steve McDonald for an informative and entertaining presentation. Chardonnay: The Winemaker's Grape – Explore the many styles of the world’s best-selling white wine. Learn about winemaking techniques used to create so many versions from the same grape. Discuss chardonnay terminology, and you will receive great buying strategies, as well as food pairing recommendations. California Sauvignon Blanc: A Lesson in Terroir – Sauvignon blanc is grown in various climates throughout California and reflects a “sense of place” in dynamic ways. Taste your way through examples of some of California’s best producers along with some wineries that may be new discoveries. Worldwide Whites – Taste a variety of whites side-by-side to compare textures and flavors from around the world. Whites from Spain and Argentina will share a tasting mat with wines from the Pacific Northwest and northern California. You will explore the art of blending, as well as regional diversity. Attendees can expect a fun, “no chardonnay allowed” tasting full of surprises.



Luncheon Options 1 2 : 1 5 P. M . - 1 : 4 5 P. M .


Bill Stoller and Kurt Fleischfresser - Taylor’s Dining Room, 201 Human Sciences West – The Honorary Chair and Celebrity Chef join together to celebrate the 2015 Wine Forum. The Ranchers Club - Ranchers Club at the Atherton Hotel – Settle into the distinctive Cowboy ambiance of the Ranchers Club for a memorable “sip and feast” luncheon featuring dazzling presentations and gracious hospitality prepared only for Wine Forum guests by our distinguished chefs accompanied with Darms Lane wines paired by our guest vintner. Sips and Sliders (Burgers and Brew) - ConocoPhillips OSU Alumni Center – You won’t want to miss this inaugural tasting experience, comfort food with an Oklahoma twist brought to you by Three Amigos. Wine and Cheese with Amanda Simcoe featuring Gallo Wines - ConocoPhillips OSU Alumni Center – Join Amanda as she guides you through various tasting combinations, tempting your senses and imagination with amazing aromas and flavor profiles.

Tasting Comparatives Session 2 2 : 1 5 P. M . - 3 : 1 5 P. M .


California vs Oregon: Pinot Noir – Compare and contrast examples from both states. Sample wines from several regions throughout each state and make broad comparisons. Would you choose one state over the other? In the famous “Judgment of Paris” fashion this seminar concludes with a fun, unofficial blind tasting to test your preferences. Varietal Focus: Cabernet Sauvignon – Compare and contrast cabernets from different climates. We will sample several examples from Napa Valley and beyond to compare styles and explore cabernet sauvignon’s dynamic diversity. Marshall Brewing with Wes Alexander – Craft brewing has arrived in Oklahoma. Marshall Brewing Company’s goal is to bring the art, quality and enjoyment of craft brewing to Oklahoma as the state’s premier brewery. They do this by operating with a highly trained and educated staff that possess a passion for top quality brewing and will settle for nothing less. This tasting will give you the chance to explore a new trend and learn all about their craft! 60 Minute Sommelier with Brian Connors – Brian Connors has a boatload of experience! Brian is the Wine Education Consultant for Celebrity Cruises. In this role he travels the world training the food and beverage staff for the company’s fleet of ten ships. Join Brian Connors for his modern approach to wine education called the 60 Minute Sommelier. Learn fun facts and interesting tips that will build your wine knowledge and develop your palate with wines from the Benziger Family Winery in Sonoma County.



Tasting Comparatives Session 3 4 : 1 5 P. M . - 5 : 1 5 P. M .


California and Oregon: Single Vineyard Pinot Noir – Compare single vineyard wines from great producers in each state. Learn about microclimates, soil diversity, and terroir-driven wines. Our vintners will discuss winemaking techniques and the history behind these small production wines. Collectible Cabernet Sauvignon – A collector’s dream… Taste small production wines from a range of cabernet specialists. Learn how these age-worthy wines are made and how to care for your investment. Topics include vintage, proper service/storage and the history behind some of your favorite producers. Bold Reds – Taste a variety of reds side-by-side to compare textures and flavors from around the world. You will explore the art of blending, as well as regional diversity. Our panel of experts will offer a snapshot of many different grapes and blends from diverse climates. Expect a range of reds from the “other” sections of wine lists and retail stores, like the ever popular category of red blends along with varietal wines made from syrah, petite sirah or possibly zinfandel. Made in Oklahoma – Keeping it local, we will explore Oklahoma Wines and Made in Oklahoma Food Products comparing and tasting hand-picked wines made by some of Oklahoma’s own wineries and vineyards. Participants will get a chance to learn about the products, history and have a question and answer session with local winery owners. Participants of this event will also sample gourmet MIO food products that can be paired with wine.



Speakers BIOGRAPHIES Wes Alexander The oldest member of the Marshall team or “The Godfather” as he is commonly referred to around the brewery, Wes is a self-proclaimed refugee from selling things less important than beer. As a native Tulsan, Wes’ connection to the Marshall family runs back decades. His love of craft beer, however, is more recent. Introduced to craft beer by the Marshall family in the early 2000’s, Wes has since developed a passion for spreading craft beer and the culture it brings. Need advice on pairing food and beer? Wes is our resident expert and hobby chef.

Brian Connors Brian Connors is managing partner of Connors Davis Hospitality and assistant professor at Johnson & Wales University’s College of Hospitality Management. Brian works with industry and academia creating innovative solutions for operational training, development, culture assessments and educational resources. Currently, he is the Wine Education Consultant for Celebrity Cruises. Brian earned his culinary degree from Johnson & Wales University, has trained for his sommelier certification at the Culinary Institute of America in Napa Valley and is certified by the Court of Master Sommeliers. He is also a certified specialist of wine though the Society of Wine Educators and a certified hospitality educator. Brian has a master's degree from the Rosen College of Hospitality Management at the University of Central Florida and a Bachelor of Science from Cornell University.

Doug Frost Doug Frost is a Kansas City author who writes and lectures about wine, beer and spirits. In 1991 he passed the rigorous master sommelier examination and two years later became America’s eighth master of wine. He was the second person in history to complete both exams and more than two decades later he is still one of only four people in the world to have achieved both these remarkable distinctions. He will share his vast knowledge and abounding love of Grenache from a ‘Beyond the Borders’ perspective. According to USA Today, "Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines." The Wine Spectator has also bestowed the accolade of master of spirits on Frost, and he is one of the founders of BAR (Beverage Alcohol Resource), considered by most industry professionals to be the preeminent education and examining body for the spirits and cocktail industry.



Our guest speakers are among the most knowledgeable in the food and wine industry. Each will share their expertise, their passion and their secret tips and tricks from selecting the perfect food to pair and serve with amazing wines.

David Johndrow David Johndrow, founder of Johndrow Vineyards and self-proclaimed wine fanatic, is leading one of the hottest new boutique wineries in Napa. His wine has developed a cult-like following among the Hollywood elite and has been served at Sundance Film Festival, ESPY’s and Academy Awards parties. Specializing in cabernet sauvignon and a sauvignon blanc blend, Johndrow Vineyards wines represent the future of winemaking – reasonably priced, spirited and on a mission to help wine lovers everywhere “Find Your Happy Place.”

Steven McDonald Steven McDonald moved to Houston from New York City and has been working at Pappas Steakhouse since October 2011. He lived and worked in Manhattan, New York for 3 1/2 years and recently worked with Chef Michael White to open Ai Fiori, which received three stars from the NY Times and one Michelin star. Prior to his time at Ai Fiori, he was a wine buyer for CLO, a wine bar. Steven worked for other restaurants in New York such as Jean-Georges Mercer Kitchen and Drew Nieporent's Tribeca Grill. He has an advanced sommelier certificate from the Court of Master Sommeliers and an advanced certificate from Wine and Spirits Education Trust. Steven has participated and placed in numerous competitions around the country including, Top Somm, where he placed second at the regional level in 2011.

Amanda Simcoe Amanda Simcoe, known locally as "The Cheese Wench" is a chef, culinary instructor, craft beer junkie, urban chicken farmer and food writer. She loves to travel and experience “local” cuisines. She is the host and producer of “Tasting Oklahoma,” a live audience cooking show filmed at Metro Appliances and More, as well as at Oklahoma restaurants and events.



Moderators BIOGRAPHIES Clayton Bahr Clayton Bahr is an Oklahoma City native. Bahr pursued a Ph.D. in philosophy before settling on a career in the restaurant business, which led to a passion for wine. He is a certified specialist of wine. You can hear him every Monday on the radio show, Tasting Notes on KOSU and The Spy.

Corey Bauer A native Oklahoman, Bauer has been in the food and wine industry since his early twenties. Gaining extensive experience both on-and-off-premise before moving into a distributor role more than nine years ago, Bauer was a member of the fine wine team at Republic National Distributing Company (RNDC). Corey was the first Oklahoman to pass the RNDC Graduate Level wine exam and in 2010 he passed the Level Three courses of the WSET and was again given a "pass with distinction" honor. In June of 2011 Corey joined Thirst Wine Merchants in the dual capacities of Sales Manager and Brand Manager. Corey has also served as an adjunct professor in Oklahoma State University’s School of Hotel & Restaurant Administration.

Ian Clarke Ian is one of Oklahoma's first certified sommeliers and has directed the wine program at RED Primesteak and Oklahoma City Golf and Country Club. He is also an adjunct professor at Oklahoma State University, where he teaches wine in the School of Hotel and Restaurant Administration. His wine writing has been published both locally and nationally, and he has been a judge for the wine competition at the State Fair of Oklahoma. Ian currently works as a wine broker and consultant.



Our moderators, each a Certified Sommelier, will guide Wine Forum guests through their exploration of wines with an educational panel of vintners.

Tyler Fender Born and raised in Ponca City, Oklahoma, Tyler attended Oklahoma State University and received his bachelor's degree from the School of Hotel Restaurant Administration. After graduation in 2009, Tyler attended The Culinary Institute of America (CIA) in Hyde Park, NY to obtain an associate’s degree in Culinary Arts. After completing his internship, Tyler returned to New York to finish his schooling at the CIA. During the school’s intensive wine course, Tyler found his love for wine, and became passionate about learning as much as possible about the incredibly vast subject. Following graduation, Tyler returned to Oklahoma and joined the Oklahoma City Golf and Country Club team as thebeverage manager and sommelier. In September Tyler obtained his Level 2 Sommelier Certification and is pursuing his Level 3.

T.C. LeRoy From his humble beginnings as a bus boy at Bodean Seafood in Tulsa, T.C. has more than 15 years of industry knowledge and experience working in some of the most highly regarded restaurants in Tulsa including Fleming's Prime Steakhouse, The Brasserie, Juniper Restaurant & Martini Lounge and PRHYME: Downtown Steakhouse where he currently serves as the operating partner and general manager. T.C.'s grassroots approach has allowed him to gain valuable experience and inside-out knowledge of every position in a restaurant from bus boy to server to bartender to general manager. T.C.'s passion for food and wine is evident in his continued education including passing his Sommelier certification in 2013.

Adam Rott Adam was born and raised in Oklahoma City, where he began his career working in restaurants when he was 21 as a server and bartender. He quickly developed a passion for fine wine and customer service. Over the past few years, Adam has worked to help educate both the public and fellow industry colleagues by hosting and teaching numerous tastings, classroom education forums and staff trainings on subjects ranging from single malt scotch, wine producing regions and the craft beer industry. In July of 2014, Adam was asked to be a panelist judge for the Statewide Watonga Wine and Cheese Festival, judging over 60 different Oklahoma wines. Adam passed the certified sommelier examination from the Court of Master Sommeliers in September of last year. Adam currently is the manager at Broadway Wine Merchants in downtown OKC.



Kasi Shelton After her studies in sociology at the University of Oklahoma , Kasi Shelton discovered her true passion – wine – while working for The Metro Wine Bar & Bistro in Oklahoma City. She began formal studies in wine as the beverage director for the Oklahoma City Golf & Country Club. Kasi became a certified specialist of wine through the Society of Wine Educators and has an advanced certificate in wine and spirits from the Wine & Spirit Education Trust. She is a certified sommelier in the Court of Master Sommeliers and over the past year has separately passed theory, blind tasting and service at the advanced level. Kasi is continuing towards her goals of completing the advanced certification and proceeding to the masters exam. She will be running three new concept restaurants, currently being built in downtown Oklahoma City scheduled to open in 2016. Kasi continues to enhance her knowledge of wine, exploring all it has to offer, one sip at a time.

Travis Smith A 2009 graduate of The University of Central Oklahoma with a bachelor’s degree in humanities, Travis is a seven year veteran of the Oklahoma wine industry, having worked in both retail and distribution. An active member of both the Guild of Sommeliers and the Society of Wine Educators, Travis has devoted himself to his passion for wine education passing both the certified sommelier and certified specialist of wine exams in 2013. Over the past four years, Travis has been employed as a sales representative for Thirst Wine Merchants calling on fine wine accounts in the Oklahoma City area where he resides with his wife, Rebecca and their daughter, Aubry.



Vintners DESCRIPTIONS 32 Winds Under the care of sommelier and owner Steve Humble and winemaker Ehren Jordan, 32 Winds has a mission to make "handcrafted wines for the discriminating taste." 32 Winds is located on Sonoma County's renowned Dry Creek Road in Healdsburg, Calif. They produced their first vintage in 2006 and now produce 2000 cases of chardonnay, cabernet and pinot annually. They have established a loyal following for their delicious wines.


A to Z Wineworks A to Z Wineworks started in 2002 by four friends, Oregon wine industry veterans, Deb Hatcher (Eyrie), Bill Hatcher (Domaine Drouhin Oregon), Sam Tannahill (Archery Summit) and Cheryl Francis (Chehalem). The two couples worked in the Hatcher's kitchen to build the original blend honored by Food & Wine magazine as the Best American Pinot Noir under $20. In 2006, the group welcomed another Oregon wine veteran, Michael Davies as winemaker, and partnered with Gregg Popovich, Coach of the San Antonio Spurs, to buy Rex Hill Vineyards and Winery. A to Z has worked with more than 100 vineyards across the state, always offering assistance for sustainability certification that the group expects to be achieved within three years of partnering. Today, A to Z has two viticulturists on staff and uses biodynamic principles to farm all owned or long-leased vineyards.


Adelsheim In 1971, Ginny and David Adelsheim purchased the 19 acres that would become Quarter Mile Lane Vineyard. A home was built, vines planted, and in 1978, the first commercial wines were produced and Adelsheim Vineyard became one of Oregon’s first wineries. Over four decades, Adelsheim Vineyard has grown up with Oregon’s wine industry. Today, they continue to specialize in exquisite pinot noir and pinot gris. Recognizing the potential in Oregon to produce world-class wines, Adelsheim Vineyard has taken leadership roles with the establishment of the Chehalem Mountains Winegrowers and the rebirth of both the Willamette Valley Wineries Association and the Oregon Wine Board.




Amavi Cellars Quality, hospitality and sustainability have been Amavi Cellars core values since it created its first vintages in 2001. Nestled in the Walla Walla Valley of Washington, Amavi Cellars predominantly produces cabernet sauvignon and syrah across 45 acres on its four estates; Pepper Bridge, Les Collines, Seven Hills and Goff Vineyards. Winemaker Jean-François Pellet hails from Switzerland and is a third-generation winemaker. His passion for the industry has led him to study and work in Switzerland, Germany, Spain and Napa Valley. The name Amavi is a combination of the Latin root words for love and life and represents their continued pursuit of love, life and wine.


Bell Wine Cellars Anthony Bell grew up on a wine estate in Stellenbosch, South Africa and is an internationally known wine maker with experience in South Africa, France and Spain as well as 35 years experience in Napa Valley. An industry innovator and pioneer, his experience has helped Bell Wine Cellars produce award-winning vintages since 1991. Located in Napa Valley’s Yountville, they produce 18 different varietals totaling between 12,000 to 15,000 annual cases. Bell Wine Cellars carries a well-deserved reputation for producing wines that show restraint and elegant balance.


Canard Vineyard Rich and Carolyn Czapleski searched for what seemed like an eternity for the perfect vineyard that could grow the red varietals they needed for a world-class wine. This quest finally came to an end in 1983 when they purchased what is now Canard Vineyard. Over the years, Carolyn, the master gardener and interior designer, transformed the historic home and surrounding grounds into something magical. Rich immediately dove in and tended to the vines. As a true gentleman farmer his philosophy was simple; “If you take care of the vines, the vines will take care of you.” He has spent the last thirty years doing exactly that with the help of their son Adam, winemaker Brian Graham, and sales and marketing director Adam Fox. This talented team shares in the desire to make the finest wines possible, while maintaining great integrity and respect for the land. Canard is dedicated to creating wines of distinction with an emphasis on quality over quantity.

www. canardvineyard.com

Chateau Montelena Chateau Montelena's rich history began when Alfred L. Tubbs spaded over and inspected the soil where he thought of planting estate vineyards. By January of 1882 the San Francisco entrepreneur owned 254 acres of rugged land just two miles north of Calistoga at the base of Mount Saint Helena. First Tubbs planted his vineyards, then he built his Chateau, and in 1886 he imported a French-born winemaker. By 1896 his winery, christened Chateau Montelena, was the seventh largest in the Napa Valley. Winemaking came to an end with Prohibition. After Prohibition was repealed, the Tubbs family continued to harvest the vineyard, making some wines and selling grapes to other wineries and home winemakers. The Tubbs family sold the winery in 1958 to Yort and Jeanie Frank, who were looking for a peaceful spot to retire. The Chateau inspired Frank to excavate a lake, with landscaping to reflect the Chinese gardens of his homeland.




Copain Wines Founded in 1999, Copain Winery is perched on a hill overlooking the serenely beautiful Russian River Valley. Winemaker Wells Guthrie apprenticed for esteemed winemaker and living legend Michel Chapoutier in France's Rhone Valley. During that time, Wells was deeply inspired by the traditions and practices of French winemaking, not to mention the European attitude that wine is an essential part of life. At Copain, he creates wines that are firmly rooted in California, yet with the sensibilities of the European wines that so moved him. Chardonnay, pinot noir and syrah is produced in small amounts from Copain’s vineyards in Mendocino County and Monterey.


Darms Lane Darms Lane is located in the Oak Knoll District of the Napa Valley, debuting with a 2005 vintage of an estate-grown cabernet sauvignon. Family owned and operated, Darms Lane produces around 500 cases of cabernet sauvignon every year, as well as around 400 cases of chardonnay, and 250 cases of pinot noir. Darms Lane is one of this year’s Wine Forum vintners with a direct Cowboy connection. Tricia Bump Davis, daughter of Darms Lane owner Larry Bump, graduated from Oklahoma State University with a degree in management information systems and worked as a computer programmer before being lured to California, where she now works as Darms Lane’s general manager.


Elyse Winery In 1983, Nancy and Ray arrived in California from Cape Cod to fulfill Ray’s dream of making wine and Nancy’s taste for adventure. Ray spent formative time at Tonella Vineyard Management, where he gained philosophical perspective and practical knowledge working in the vineyards. Ray’s nine year tenure at Whitehall Lane Winery under the tutelage of Art Finkelstein honed his skills in the art of blending and was the inspiration for Ray’s winemaking style today. In 1987, Ray and Nancy started Elyse Winery with 286 cases of zinfandel from the Morisoli Vineyard, which is still a cornerstone vineyard source for the winery. After a decade of nomadic winemaking at various custom crush facilities, they purchased a small winery and vineyard on Hoffman Lane, the home of Elyse Winery and Tasting Room.


Empson Empson & Co. is dedicated to exposing the finest Italian wines and gourmet products all over the world. The Milano-based company was founded in 1972 and has been the leader of exports of fine Italian wines. The Empson team serves as a liason between the supreme Italian wineries and renowned international restaurants and wine stores. They provide expert professional services in wine marketing, logistics, advertising and communications. The Neil Empson Selections are of the highest quality, and the company stands number one in the U.S. market in terms of reliability and offering Italy’s finest.

www.empson.com VINTNERS


Gerard Bertrand Gérard Bertrand is the leading expert from the South of France recognized by all wine lovers. As a wine-grower and owner of flagship estates, he has acquired unique expertise in the terroirs of Languedoc-Roussillon. Gérard Bertrand holds four fundamental values that set him apart from the rest: excellence, authenticity, conviviality and innovation. Bertrand serves as the ambassador of the Mediterranean Art de Vivre and is passionate about promoting the culture and gastronomic riches of the South of France. Gérard Bertrand is notably committed to sustainable development. Bertrand partners with organic farmers in an effort to preserve the winegrowing terroirs. With a vast array of vineyards Gérard Bertrand produces numerous high quality wines for the enjoyment.


Grgich Hills Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. After scores were tallied, the French judges were shocked: they had chosen the 1973 Chateau Montelena Chardonnay, crafted by Mike Grgich, as the finest white wine in the world. Mike then met with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills. Now 91 years old and still sporting his signature blue beret, Mike was inducted into the Vintners Hall of Fame in 2008 in honor of his many contributions to the wine industry. Grgich Hills Estate is proud that world leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose their wines to serve at state dinners, but they are just as proud that each day discriminating wine drinkers count on Grgich Hills to turn their dinners into special occasions.


Hidden Ridge In 1991, Casidy Ward and Lynn Hofacket, two Oklahoma natives, purchased the Hidden Ridge property in hope of developing a home. However, because of the inhospitable slopes, residential living was not possible but cabernet sauvignon thrived. Lynn visited every possible mountain vineyard he could gain access to in Napa and Sonoma counties to learn about what was needed to plant a vineyard. He decided he wanted to clear and plant with only the help of two other men. There were enormous challenges, but by 2001 Hidden Ridge produced a small 'experimental' batch. Casidy and Lynn now produce 3,600 cases of Hidden Ridge Vineyard cabernet sauvignon.


Johndrow Vineyards Because of their deep love for the mountain lifestyle, David and Maryann Johndrow chose Napa Valley’s Howell Mountain to produce their wines. Johndrow is one of the leading new boutique wineries in the Napa Valley with a following among Hollywood’s elite and wine service at the Sundance Film Festival and Academy Awards parties. The winery is at 2,200 feet above sea level and specializes in cabernet sauvignon and a sauvignon blanc blend. As a growing boutique winery, its mission is simple: help wine lovers everywhere find their happy place.

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Joullian Vineyards Joullian Vineyards can trace its roots back to Oklahoma City, where the Joullian and Sias families came together with the goal of producing worldclass wines. In 1982, the enterprise purchased 655 acres in California’s Carmel Valley. After extensive contouring and terracing that lasted until 1991, a winery was born. While they initially emphasized Bordeaux varieties, Joullian Vineyards also brought the first zinfandel to the mountains of Carmel Valley. Joullian Vineyards is well-known for its award-winning wines from the “terroir to the bottle.”

Keenan Winery High in the Mayacamas Range, at an elevation of 1,700 feet above the Napa Valley floor, are Spring Mountain and the Robert Keenan Winery and vineyards. Keenan focuses on three varietals -- chardonnay, cabernet sauvignon, and merlot. It produces nearly 14,000 cases per year. The Robert Keenan Winery has distinguished itself as a maker of exceptional wines-- in limited varietals and quantity; wines for sipping, wines for enjoying, wines for enhancing any occasion. In the last eight vintages, 42 wines have been rated between 90 and 97 points by Robert Parker Jr. Chardonnay was the first Keenan wine released and it immediately established the winery as a leading producer of chardonnay. The 1986 cabernet was acclaimed as the 42nd best cabernet in the world by Wine Spectator.


La Follete La Follette is a boutique Sonoma County winery focused on crafting wines that offer expression of vineyard site and appellation. Owner, Greg La Follette believes that science, when coupled with passion can produce great wine. He has delved deep into the science behind the art of winemaking. His wines showcase not only skill with cool-climate chardonnay and pinot noir, but also the world-class Sonoma County and Mendocino County vineyards he sources from. La Follette breaks away from common winemaking techniques and strives to craft wines using bold techniques that are unfiltered and un-fined. La Follette’s goal is to craft extraordinary wines priced for a wider audience than most wines of similar origins. Each wine represents painstaking attention to detail in the vineyard and in the cellar to bring forth the fullest possible expression of terroir.


Maior de Mendoza Located on the North-Western coast of Spain in a region known as Galicia, the Maior de Mendoza vineyard specializes in the production of the wine variety Albariño. The Barros family has been engaged in growing this variety since the early 1970’ when José Barros planted a small 100,000 m2 vineyard. At first the winery marketed locally, but the world quickly took notice of the exquisite grapes that come from this region of Spain. Although it has expanded, founder Jose Barros Cuervo is still dedicated to the highest quality of Albariño by understanding the rhythm of the vineyard, grape and wine and adapting all of their processes to them. Maior de Mendoza wines can now be found in 15 countries, and are continuously being recognized in the most prestigious wine competitions in the world.

www.maiordemendoza.com VINTNERS


Pepper Bridge Winery After serving as president of a construction company for many years, Norm McKibben retired in 1985 in the Walla Walla Valley in Washington. McKibben and his partners began planting the first vineyard in 1991 on only 10 acres. McKibben expanded in 1994 by buying Seven Hills Vineyard located just 10 miles south of Pepper Bridge, and in 1998, McKibben founded Pepper Bridge Winery covering almost 200 acres. Today, Pepper Bridge Winery is owned and managed by three families: The McKibbens, Pellets, and Goffs. Pepper Bridge has earned a reputation for its quality and acclaim within the state of Washington serving about 30 wineries in the region that use their grapes. Pepper Bridge Winery specializes in cabernet sauvignon, merlot, and a bordeaux-blend named the “Trine” in homage to the three families in ownership.


Prime Solum In the early 1970’s, Bill Hill, fresh out of college and newly returned from living in Europe, discovered the wine business. In 1974, he moved to Napa to develop his first vineyard. Over the next 39 years, by collaborating with and learning from many of the brightest thinkers in viticulture, Bill created methodologies for the identification of ideal climates and soils, and for the design of state-of-the-art vineyards. Utilizing these lessons, Bill and his associates designed and developed dozens of prime vineyards up and down the coasts of California, Oregon and Washington. Bill and his associates created a few wine brands to include William Hill Winery, Bighorn Cellars and his current portfolio consisting of Expression, Tetra, and Prime Solum.

Raptor Ridge Raptor Ridge was founded in 1995 by Annie and Scott Shull. Located in Newburg, Oregon, the winery’s 27-acre estate is shared with families of raptors: Red-tailed Hawks, Kestrels, Sharp-shinned Hawks and Owls. In fact, the name of the vineyard, Tuscowallame, is the indigenous word for “place where the owls dwell”. Annie and Scott are both active participants in Oregon wine organizations, and they are committed to partnering with surrounding vineyards to make fine wines that encompass a balance of science, tradition, and spirituality.


Rex Hill Founded in 1982 by Paul Hart and Jan Jacobsen, Rex Hill Winery has been growing and producing their wines with a personal touch. Rex Hill is among the oldest Oregon wineries located in the Willamette Valley on about 38 acres. Rex Hill is comprised of two vineyards – the Estate Vineyard and the Jacob-Hart Vineyard. The original vineyard around the winery is now all pinot noir except for one row of muscat left for its visitors at its tasting room. In 2007, A to Z Wineworks purchased Rex Hill Vineyards and Winery bringing fresh enthusiasm and energy to the properties. Rex Hill has recently expanded to include wine education through classes and seminars to professionals and the public.




Rombauer Vineyards Founded in 1980, Rombauer Vineyards is a family-owned winery known for its delicious and distinctive wines crafted to bring joy to the table. Rombauer Vineyards is located in St. Helena, California, just off Silverado Trail. Their philosophy of wine and food goes back to Koerner Rombauer’s ancestors from the wine-growing region of Reingau, Germany, where wine is considered an essential complement to a meal. Their family seeks out the finest vineyard sites for each varietal they farm, and the quality and character of their wines reflect an embrace of traditional and cutting-edge practices both in the winery and vineyards. They are proud to produce chardonnay, cabernet sauvignon, zinfandel, merlot and sauvignon blanc, which have been consistently recognized at some of Napa Valley’s finest.


Schug Winery Founded in 1980, Schug Carneros Estate Winery is the showcase and lifelong dream of one of California's most celebrated winemakers, Walter Schug. It’s a family operation with a long winemaking history as Walter’s father and father-in-law managed wine estates in Germany. Drawing on his long experience in the production of fine wines in both Europe and California, Walter set up his own winery with his wife Gertrud in the cool, marine climate of the Carneros Appellation. Here he could focus on the pinot noir and chardonnay varietals that had always been close to his heart. Schug Carneros Estate Winery is situated on a 50-acre site in the Carneros Appellation, south-west of the town of Sonoma. Alongside winemaker Michael Cox, the Schug family continues its legacy of top quality wines.


Siduri Wines Siduri Wines was launched in 1994 by Adam and Diana Lee. With a love for pinot noir, this young couple started with their first purchase of a single acre’s worth of grapes and the rest is history. The name “Siduri” comes from the Babylonian Goddess of wine whom in Babylonian mythology was known for holding the wine of eternal life. Today, the Lee’s success spans from 20 different vineyards going from Santa Barbara all the way to Oregon’s Willamette Valley. Siduri prides itself on producing “unfiltered and unfined” pinot noir. One of the principles that the Lees believe in is “minimal intervention winemaking that promotes, rather than overshadows the work we do in the vineyard.” The Lee’s dedication and hard work is truly evident in the quality of wines that Siduri produces today.


Silver Oak In 1972, Raymond Duncan and Justin Meyer agreed to create a winery that would forever raise the standards of California wine, and Silver Oak Cellars was born. A decision was made that they would devote all their resources into the development of one varietal. They chose cabernet sauvignon which would create a delectable wine that would be as wonderful on the first day of release as it is after aging in a cellar. Silver Oak Cellars produces one wine from each of their vineyards; one from Napa Valley and one from Alexander Valley. In 1994, Justin selected Daniel Baron to succeed him as winemaker, and then in 2001 he sold his shares of Silver Oak to the Duncan family. Ray’s sons, David and Tim, carry on Ray and Justin’s vision.

www.silveroak.com VINTNERS


Spann Vineyards Betsy Spann had a love for wine that started with a family move to Bordeaux. She worked for a wine distributor in southern New Mexico before being recruited for the fine wine team of a large importing company. While in Dallas, Betsy met Peter Spann, who charmed her with a keen sense of wine and an amazing wine cellar. Peter attended college in New Orleans in the early 1970s and took a job in a French restaurant where he became infatuated with classic French wines and food. His pursuits took him to his favorite wine regions of Europe to learn what the best properties did to make their wines special. In 2000, after working with a wine importing company, the couple bought the vineyard in Glen Ellen and Spann Vineyards was born.


Stoller Family Estate When his family’s farm ceased operations in 1993, Bill Stoller seized the opportunity and acquired the land. In 1993, Bill planted 10 acres each of pinot noir and chardonnay, combining the experience of consulting viticulturists with innovative vineyard techniques in order to maximize the grapes’ quality. Today, in addition to these signature varieties, the vineyard also grows pinot gris, riesling, tempranillo, syrah, and pinot blanc. The Stoller Family Estate is the largest site in the Oregon’s Dundee Hills with 373 acres dedicated to growing the grapes for its renowned wines. Stoller commits to sustainability and innovation through its partnership with Oregon State University. Together, they study soil health, wine vigor and wine quality to create wonderful wines. This drive for sustainability earned the vineyard the first-ever LEED Gold certification in the world.


Tamber Bey Vineyards Vintner Barry Waitte founded Tamber Bey Vineyards in 1999, when he purchased a 60-acre vineyard in the Yountville Appellation and an 11-acre property in the Oakville Appellation. Today, Tamber Bey’s portfolio of wines are made by winemaker Frederic Delivert from Waitte’s estate-grown fruit and from grapes carefully sourced from select vineyards in Napa and Sonoma. The wines are produced at the Sundance Ranch, a worldclass equestrian facility in Calistoga. The winery was remodeled from a 15,000-square-foot riding arena into a state-of-the-art facility that houses 36 fermentation tanks. Delivert and the Waittes utilize this facility to create delectable cabernet sauvignon, merlot and dijon chardonnay.


Twomey Cellars Twomey Cellars is located in Napa Valley, California. Twomey Cellars originated on Soda Canyon Ranch which was acquired by the Duncan Family of Silver Oak in 1999. In 2000, the Duncan family secured the nine-acre West Pin vineyard in Sonoma’s Russian River Valley, legendary for its pinot noirs. Several years later, they acquired a winery in Healdsburg where the pinot noirs are now produced. Twomey now produces four pinot noirs from top California appellations, including Sonoma Coast, Russian River Valley, Anderson Valley and Santa Maria Valley. Twomey’s newest offering is sauvignon blanc, a crisp, refreshing wine that originates at the family’s estate vineyard in Calistoga. Twomey Cellars is proudly family-operated and provides excellent service to the public. They are also gratified by their certified Napa Green Land and efforts in practicing sustainable production methods.




Van Duzer Vineyards In 1998, Carl and Marilyn Thoma purchased vineyards at the mouth of a microclimate corridor that shapes the ripeness and complexity of pinot grapes. These vineyards are in the Willamette Valley of Oregon, known as Van Duzer Vineyards. The Thomas have developed not only exquisite tasting pinot noir and pinot gris wines, but they have also developed Van Duzer into a certified sustainable and Salmon Safe vineyard. In 2006, Van Duzer unveiled its new winery, a state-of-the art, energy-efficient work of art. Another work of art graces the front of each bottle. Because of the westerly winds that blow through the Van Duzer corridor the Greek Goddess of the gentle west wind, Zephyr, was chosen. Carl and Marilyn are also the founding chairs of the Wine Forum of Oklahoma.


Vino del Sol Vino del Sol's mission is to be each guest’s trusted source for great wine. Since 2004, they have built their reputation as a leading importer of terroirdriven wines that over-deliver in value. Known as "The Argentine Wine SpecialistŽ," they also market exceptional wines and sakes from California, Chile, Japan, and New Zealand. Vino del Sol also works hand-in-hand with their customers and wineries to develop client-exclusive brands. All of their producers are estate-grown, sustainably farmed, and family-owned. Their wines have received hundreds of 90+ point reviews. Their experienced U.S. sales and support team are passionate about providing superior wines with superior service, and because of this passion, their products are found both nationally and internationally.


Wrath Wines In 2007, Michael Thomas and his mother, Barbara, purchased San Saba Vineyards 25 miles southeast of Monterey and created Wrath Wines. Michael received his Ph.D. in classical art and archaeology from the University of Texas in Austin. In school, Michael gained a passion for Italy and its culture, including its food and wine. He was drawn to the Salinas Valley for its similarities to the Italian countryside. The climate is a cool site with little rainfall and one of the longest growing seasons in the world yielding ripe, concentrated wines. The 72-acre vineyard contains a varietal mix of chardonnay, pinot noir, sauvignon blanc, syrah and muscat. Wrath Wines is driven on showcasing the terroir of San Saba to create unique aromatics, flavors and textures in its wines that give them style and personality.




Chefs BIOGRAPHIES Ben Alexander Chef Ben Alexander started cooking in the Phoenix Scottsdale area of Arizona. Ben gained skills of Japanese, Southwestern, French, and Thai fusion while in Arizona. After getting out of the Navy, Ben decided to go back to college at the University of Colorado in Boulder. He moved to Tulsa and began his executive chef career starting at Wolfgang Puck which led to Sisserous, and now he is at the Tavern. Chef Ben is passionate about creating fun and exciting food. However, Ben is even more passionate about his family, and they are his motivation behind his love for cooking.


Sam Bracken Sam began his career in 1987 in Vail, Colorado and has been very fortunate to have worked in some of the finest restaurants and hotels in the West. In 1992, Sam received a degree in the culinary arts from the Colorado Institute of Arts/Denver. However he prefers to credit his real training as having come from time and experience. Sam’s resume is long on fine dining venues and hotels including Legends in Beaver Creek, The Saloon in Minturn, The Fort Restaurant in Morrison, Kevin Taylor’s and The Moondance in Denver, and Facing West in Lake City. He moved back home with his wife Lisa to open The Canebrake in Wagoner, Oklahoma in 2007, where they have had great success with this very unique hotel/restaurant in Green Country. Sam enjoyed Best Chef honors at the 2012 Philbrook Wine Experience in Tulsa and gives the credit to his staff. He enjoys being very involved with local food programs such as Wagoner County Community Outreach and Pro Start at ICTC in Muskogee, Oklahoma, as well as culinary intern programs at both Oklahoma State University and Platt College.

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Tuck Curren After graduating from San Jose State University in California, Chef Tuck Curren found a passion for culinary. He has been a Tulsa “staple� ever since he began his 20-year long career as the director of operations at Bodean Seafood Restaurant and Market in 1986. For 15 years, he has been the chef and owner of Biga Vino e Cucina, a Tulsa favorite. Meanwhile, he has also served as the chef and owner of the restaurant Local Table. In 2013, Tuck decided to take this concept to the streets and start a Local Table food truck. The truck serves dishes using the most local and sustainable ingredients. He also serves on the Board of Directors for Tulsa Street School and the Oklahoma Restaurant Association. Outside of the kitchen, Tuck has also participated in three Full Ironmen Triathlons and numerous other marathons.


Michelle Donaldson Tulsa-based Chef Michelle Donaldson began her culinary career managing the cheese department at Wild Oats Natural Marketplace where she earned her nickname Femme de Fromage. Chef Philippe Garmy encouraged her to further her career by studying at Culinary School in Las Vegas at Le Cordon Bleu where she graduated Top Toque with honors in community service, as well as a resume teeming with titles and accolades. Michelle proceeded to the esteemed 5-star, 4-diamond Wynn Las Vegas where she worked under the direction of Chef Marc LoRusso at Tableau, in the Tower Suites. After several years of hard work, she and her husband moved back to their hometown of Tulsa, Okla. She became the chef de cuisine at the Polo Grill, then moved to SMOKE on Cherry Street as the chef de cuisine position, and eventually assisted in opening Tallgrass as executive chef.




Jonas Favela Las Vegas born, Chef Jonas Favela was inspired by the ever-growing culinary scene and knew what he wanted for his career. In 1995, Jonas found a spot at a well-known jazz and creole restaurant in Austin, Texas. This was his first opportunity to work at a well-functioning and organized fine dining kitchen. Jonas was hooked and started his journey with fine dining kitchens. Jonas has worked in several fine dining restaurant kitchens and has made it a point to understand savory as well as sweet flavors. With stays at Cascata, Ranch Steakhouse, & the Metro, Jonas enjoys creating food for Oklahomans. Through consistency and hard work, Jonas has made his way to the Boulevard Steakhouse where he utilizes his understanding of contemporary American cuisine to create wonderful dishes.


David Henry David Henry began his culinary career at the age of 9, going to work with his mother, washing dishes and gaining a feel for the professional kitchen. He continued to work his way up the ranks and then went to work at La Baguette, where he discovered his passion for French cooking, training under Chef Alain Buthion. From there, he went on to The Coach House where he apprenticed under Chef Kurt Fleischfresser. Upon completing the apprenticeship program, David was made executive sous chef over Western Concepts, Inc. until 2011 when he took over as chef de cuisine of The Coach House. David traveled to Disney World annually between 2007 and 2011 with Chef Fleischfresser to participate in the Food and Wine Festival as guest chefs, representing Oklahoma. He was invited to participate in the Odyssey de Culinaire in 2008, and has continued to be involved each year. He has traveled to Berlin on behalf of the Southern United States Trade Association on multiple occasions. He has also volunteered his time to the ProStart competition as a judge, helping create opportunity for future chefs. David has had the honor to cook for former President Bush on two occasions.




Brad Johnson Brad Johnson began his culinary pursuits learning country cooking from his grandmother and mother in Asher, Okla. After attending Oklahoma State University, he moved to New York City to work for The Riesse Organization in their new TGIFriday’s division. To further his culinary knowledge, he attended Culinary Institute of America in Hyde Park, New York. Following graduation in 1995, he returned to Oklahoma with his family to teach at OSU in the culinary arts department. Through his association with OSU he met and began to work for Hal Smith of Hal Smith Restaurant Group as their executive chef. He has developed the menus for some of the company’s most successful concepts, including Charleston’s Restaurant, Mahogany Prime Steakhouse, Redrock Canyon Grill, Louie’s and Toby Keith’s I Love This Bar and Grill. In 2007, Brad purchased the spice company, The Allen Oliver Group, from Allen Oliver, and has successfully built the company to one of the favorites among BBQ restaurants across the country.


Chris McCabe Chris McCabe was born and raised in Brooklyn, New York. He began his career in a bagel store at the age of 15 as a stock boy and later, a part-time baker maker. After graduating high school, he attended SUNY Cobleskill for Culinary Arts. An internship brought him to Ithaca, New York, where he worked under Italian Chef Giovanni Fresia and French Chef Etienne Merle. Chris worked as executive sous chef at The Water Club and One if by Land, Two if by Sea in Manhattan before relocating to Oklahoma City. In Oklahoma City, Chris teamed up with Robert Black to open The Museum Café in 2002, before doing short stints as executive chef at The Renaissance Hotel and Cascata Restaurant. Robert and Chris’ paths crossed again at Good Egg Dining Group, where Chris has served as executive chef since 2008. Chris’ broad influences can be seen in A Good Egg’s eight different concepts, including Red Prime Steakhouse, Republic Gastro Pub, and Kitchen No. 324.




David North David North is a graduate of Oklahoma State University earning his bachelor’s degree in Hotel and Restaurant Administration. After graduation, North apprenticed at The Greenbrier, which is the oldest working "finishing school" for professional chefs in the United States. While at Greenbrier he served as an instructor and assistant to the executive chef for the La Varenne Cooking School. For the last nine years he has been the executive chef and general manager of Oakwood Country Club in Enid, Oklahoma. David is currently serving on the OSU HRAD advisory board, Oklahoma/Kansas Country Club Managers Association Board of Directors and Autry Culinary Advisory. He has been married for 22 years to his lovely bride, Ralinda. They have three boys Mason, Porter and Baker. David has been a guest chef at the Grand Tasting for every Wine Forum since it began.


Ryan Parrott At the young age of 19, Ryan Parrott was appointed to the kitchen manager position at Tommy’s Italian in Northpark Mall. Yearning to learn more, Ryan held positions at various other locally owned establishments, including the Petroleum Club, Switzer's Lighthouse, Boulevard Steakhouse, and 501 Ranch Steakhouse. In 2000, he helped re-conceptualize The Mantel Wine Bar and Bistro in Bricktown. He stayed at The Mantel until coming to Deep Fork Grill with the new ownership group in June 2003. Looking for a change in his life, he decided to take another career turn and partnered with Robert Painter and Steve Mason to bring back the Iguana Mexican Grill that opened in July 2008. He also started his own catering company called Seasons and a one-table concept called Table ONE.




The Ranchers Club Impeccably prepared steaks. Superb menu options. Gracious hospitality. Settle into The Ranchers Club for memorable meals that are distinguished by dazzling presentations. Whether you are alone or with a host of associates, it is their goal to make your experience at The Ranchers Club one you’ll repeat time and again. The Ranchers Club’s distinctive ambiance incorporates the best of Cowboy comforts: rich wood, antler chandeliers, leather chairs and historic ranch brands under original oil paintings. The Ranchers Club is elegant yet unpretentious. It is the perfect place to be for a power lunch, romantic dinner or private party.


Erik Reynolds Chef Erik Reynolds’ passion for cooking developed at a very young age. He spent each summer with his grandparents in New England where he helped his grandmother cook meals and assisted in their garden. After pursuing a degree in restaurant management, Erik apprenticed under the renowned Sicilian Chef—Vincent Giglia. Throughout twenty years of being an executive chef, Erik’s career has carried him to an array of kitchens in the western part of the United States. As executive chef of SMOKE on Cherry Street in Tulsa, Erik is passionate about using the freshest local ingredients in his dishes. Erik envisions sharing the farm-to-table philosophy with the community of Tulsa as well as everyone else in Oklahoma.




Tim Slavin Chef Tim Slavin is a Tulsa native who began cooking at an early age. His time cooking in Tulsa began with McGill’s restaurant and continued with some of Tulsa’s best restaurants including Palace Café, Edward Delk’s, sous chef at Lucky’s, and currently chef de cuisine of Juniper Restaurant and Martini Lounge. Tim attended Oklahoma State University and graduated with a Bachelor of Science degree in Hotel and Restaurant Administration. While attending school, he participated in several events including the Wine Forum of Oklahoma, Cochon 555, and several guest chef events working with chefs from notable restaurants around the world. While in school, he was mentored by Philippe Garmy in both food and beverage, which played an important role in developing his culinary style. Tim has participated in several philanthropic events in Tulsa including Chefs for the Cure, Step up to the Plate for ALS, Philbrook Wine Experience, and Souper Sunday for TSHA.


Kevin Snell Chef Kevin Snell grew up in the Boston mountain portion of the Ozarks of Arkansas. On an 11,000-mile road trip from Arkansas to Alaska, Kevin and his family camped and fished everywhere they could. It was on this trip that he caught a fifty-pound salmon in Alaska and grew to appreciate the freshness of natural un-processed food. After graduating high school, Kevin traveled to Tulsa where he worked at a country club while attending culinary school. Then a succession of other restaurants fine tuned his line cooking, and at age 21 he earned his first sous chef position. Now, at the Stonehorse Café as chef de cuisine, Kevin works closely with Chef Tim Inman and is gaining a true sense for restaurant management. From here Kevin hopes to grow even more in his abilities as a chef with Tim and continue to be used even more for his operations. Tim has big plans for his company, and Kevin plans to be an integral part.




Mark Vannasdall After graduating high school at the age of 16, Chef Mark Vannasdall attended the University of Kentucky where he studied pre-med. However, while working in college, he found his true calling in the restaurant business. He moved to New Orleans and started his culinary journey. After gaining experience at various Gulf Coast restaurants in Alabama and Florida, he attended Johnson and Wales University in Charleston, South Carolina. He graduated at the top of his class with a culinary degree. Mark spent the next eight years working onboard a cruise ship as an executive chef. After many years traveling and working in twelve different states, Mark discovered corporate dining. He worked for Citibank, AG Edwards and Boeing in St. Louis before finding his way to Oklahoma City to work for Chesapeake Energy. He recently found a new home at Nebu. He now has what he calls “the best career a chef could have.” He currently lives in Edmond, Okla., with his wife Ann, their two dogs and a cat.

Patrick Williams Chef Patrick Williams was born in Leavenworth, Kansas, where he cultivated an avid interest in cooking from his grandmother. During his time at Kansas State University in the early 1990’s, he worked at a local fine dining restaurant and rose in rank from steward to sous chef. It was at this point that he found his passion in the culinary world. Patrick moved back to the Kansas City area during a period of powerful growth in order to expand his career. He worked with three James Beard Foundation Award-winning chefs who helped to sharpen his skills. His career in Kansas City included his position as sous chef at The American Restaurant and as executive chef for Pierpont’s. Patrick is now working as executive chef at the upscale Oklahoma City restaurant, Vast, where he is excited and grateful for the opportunity to perfect his cuisine with flavors and ingredients that speak to his Midwest culinary heritage.





PATRONS & CONTRIBUTORS Patrons H O N O R A RY C H A I R S B I L L & L A RU E S T O L L E R NEBUCHADNEZZAR Bryan Close Dick Sias The Atherton Hotel

The Ranchers Club

B A LT H A Z A R Sandy Lee


Oklahoma State University Foundation HRAD Board of Advisors Wilson Chevrolet




Whole Foods

Billie & Howard Barnett Myra & Lew Ward Bob & Vicki Armstrong Stillwater National Bank

Roberta & Bill Armstrong Dr. Jonathan Drummond Dr. David & Debra Engle Leah & Brad Gungoll Susan & A.J. Jacques Dr. Mark & Loida Kreul Reiger, Carr & Monroe Susi & Bill Phelps Dr. John & Anne Veenstra Dean Stephan & Kathleen Wilson

KOSU Ned’s Catering Farrell Breads

Creekstone Farms

Shake Rattle & Roll

PONY Hal Smith Restaurant Group

Ann & Burns Hargis Drs. Joe & Sue Williams Marilynn & Carl Thoma

Ben E. Keith

Contributors Julie Barnard Manager, Marketing & Communications College of Human Sciences

Lindy Knowles Graphic Designer Quick-Draw Design

Phil Shockley Photographer University Marketing

Gary Lawson Photographer University Marketing

Suyadi Supratman Web Developer College of Human Sciences

A special thank you to the staff in the School of Hotel and Restaurant Administration: Tammy Collins Sharon Gallon David Howey Alan Nahs Lynn Smith 36


Robert Black,

C U L I N A RY C O - C H A I R

Chef Robert Black began his career at the age of 18, in Ithaca, New York. After returning to Oklahoma, Robert began working at The Metro Wine Bar & Bistro earning a position as chef de cuisine and as food cost director for Restaurant Resource Group. Black went on to receive formal training from The Coach House’s French apprenticeship program, under Chef Kurt Fleischfresser. Robert is currently culinary director and partner for A Good Egg Dining Group, which operates Cheever’s Café, Iron Starr Urban BBQ, RED PrimeSteak, Republic Gastropub, Tucker’s Onion Burgers and Kitchen no. 324.

Michel Bouthion,


Born and raised in Grenoble, France, with educational and professional stints in Paris and England, Michel is the consummate restauranteur with a discerning passion for food, wine and fine service. For 35 years, Michel has dazzled Oklahoma City with his charm and acumen for hospitality. Today, Michel continues to attract lifelong patrons while overseeing two of Oklahoma City’s premier dining destinations: La Baguette Bistro and Bellini’s Ristorante.

Michael Davis,


Michael Davis is the most experienced wine auctioneer in America. Michael, along with his colleague Paul Hart, founded Davis & Company. In October 1998, Davis & Company was acquired by Sotheby’s, and Michael was appointed senior vice president and co-director of the North American Wine Department. After honoring their contract with Sotheby’s, Michael and Paul joined with their old friend John Hart, to form Hart Davis Hart Wine Company in January 2005. The firm is now one of the most innovative and trusted sources for rare wine in America, serving collectors worldwide with both auction and online sales.

Amie Hendrickson,


Amie specializes in customer service and manages the selection and staff of Edmond Wine Shop. Amie has more than 14 years of experience in alcohol beverage retail sales. As a member of the Society of Wine Educators, she achieved the certified specialist of wine and certified specialist of spirits honors. In 2012, Amie proved her proficiency in blind wine tasting, wine and spirits knowledge, and restaurant service skills and became Oklahoma’s newest certified sommelier.

Tiffany Poe,

C U L I N A RY C O - C H A I R

Chef Tiffany Poe is a certified executive chef and an honors graduate of The Culinary Institute of America in Hyde Park, N.Y. and Oklahoma State University. She is the owner of Tiffany Poe Culinary Services, a consulting, food styling and corporate coaching company. Poe and her husband, Steven, are the owners/innkeepers of The Grandview Inn, in Osage County, Okla. In 2013, she founded Plum Delicious Mobile Events, a food truck and mobile catering company in Tulsa, Okla., that features mediterrasian cuisine. Tiffany was a national finalist for the Women Chefs and Restaurateurs Educator of the Year in 2013.



Committees S T U D E N T S & A DV I S O R S Advisory Committee

Bill & LaRue Stoller Honorary Chairs

Dr. Ben Goh Assistant Dean & Director

Amie Hendrickson Seminar Coordinator

Michel Bouthion Vintner Chair

Robert Black Culinary Co-Chair

Tiffany Poe Culinary Co-Chair

Paul Brennen Culinary Advisor

Karen Fraser Event Coordinator

Philippe Garmy Vintner Advisor & Education Coordinator

Lyn Putnam Marketing Advisor

Dr. Steve Ruby Sponsorships, Hospitality & Ambassador Advisor

Dr. Stephanie Vogel Sponsorships

Student Executive Committee Taylor Levy

Luc Johnson

Jillian Lee

Valeria Meija

Erin Lucas

Leslie Johnson

Shannan Spickler

Kendall Rowell

Alex Horton

Daniel Bendell

Shelby Stansberry

Caleb Hunt


Hospitality Co-Chair

Ambassador Co-Chair

Ambassador Co-Chair

Culinary Chair

Culinary Vice-Chair

Event Co-Chair

Hospitality Co-Chair

Marketing Chair

Marketing Vice-Chair

Vintner Chair

Vintner Vice-Chair

Tayler Werchan Event Co-Chair



Student Committee Members AMBASSAD OR COMMIT TEE Abigail Pottorff Allyson Magnaye

Bayli Jones Erin Myers

Kerrstin Wenk Savannah Barrington

Zach Simpson

C U L I N A RY C O M M I T T E E Alexandria Talbot Allison Lyon Anastasia Cunningham Ashley Haub Chelsea Callant Danielle Trower

Dylan Westfall Emina Shakya Jacquie Adams Jennifer Rangel Jenny Berry Joshua Swan

Jungyoon Oh Justin Poe Matt Hicks Micah Hashemi Mollie Delp Nora Priest

Roxanne Elizarraras Ryan D. Simpson Tyler Wheat



EV E N T S C O M M I T T E E Abigail Unruh Alex Tilton Allison Godwin Caitlin Kittrell Casey Carlton Colten Hall Dallas Jenkins

Danielle Thiebaud Douglas Idlett Emily Hyde Emily Hysell Hunter Bell Jennifer Suarez Jessica Spoons

Ji Eun Chang Jordan Mann Kala Baldwin Kara Dill Katherine Rear Maci Slater Maddie Churchwell

Madeleine Scott Madison Huffines Makenzie Nutt Meredith Knight Mikayla Collins Rachel Larson Regan Mickle- Dittrich

Sally Braine Shelbi Lohbauer Taylor Donohue Vivien Kormos

H O S P I TA L I T Y C O M M I T T E E Amanda Loyd - Patron Relations Brennan Smith - Auction Matt Eslinger - Transportation Jordan Brehmer - Registration



Amber Leonard Amber Liberton Andrew Emmet Ashley Handy Brooke Park Emily Evans Hailey Hilterbrand

Hanqi Zhang Jessica Woodrell Jordan Schreiber Katie Lacy Kelsie Krauter Kylee Leibold Maddison Celeste

Maria Najera Matthew Lazewski Savannah Mullins Sophia Zhang Stephany Baker Taylor Brown Taylor Long

MARKETING COMMIT TEE Amanda Gerths Ashley Cowden-Cope Avery Browand

Christine Anderson Corey Weiss Darien Martin

Hayley Bondank Kari Bjerga Kelly Ball

Taylor Costley Ty McCall

VINTNER COMMITTEE Abigail Sivard Alex Holloway Ashley Adams Carter Haynes Catherine Ferrell Courtney Cronenwett Daniela Ventresca Erin Curtis Evan Drew

Gabe Hargrove Hannah Meisner Haylee Stubblefield Hillary Valentine Holly Harper Jackson Fuller Jonathan Wainwright Karlton Porter Kasey Barron

Kassie Poplin Leslie Murray Mac Ward Maddisyn Thompson Maria Coffaro Marlee Williams Matthew Eslinger Megan Stutz Michelle Gill

Natalie Sutton Nina Blasdell Rikki Williams Stephanie Sanders Sydney Gilliam Taylor Hedger Ty Schultz































Cover Art A B O U T T H E A RT I S T Desmond Mason Born in Waxahachie, Texas, Desmond Mason excelled in basketball in high school and went on to play at Oklahoma State University under the coaching of Eddie Sutton. He appeared in three NCAA tournaments while advancing to the Elite 8 and collecting All-Conference and National Honors during his senior season. In 2000, he was drafted by the Seattle Supersonics with the 17th pick of the NBA draft’s first round. In 2001, he became the first Seattle player in franchise history to win the NBA Slam Dunk Contest. During the ten years Mason played in the NBA, he played for Seattle, the Milwaukee Bucks, New Orleans Hornets, Oklahoma City Thunder, and Sacramento Kings. After a successful 10-year career as a professional basketball player in the NBA, Desmond Mason is now focused on his passion for creating art. The foundation for Mason’s career in the arts was laid when he attended Oklahoma State University on a basketball scholarship. He majored in studio art where he was able to expand his knowledge of art history and further develop his technical skills in painting and drawing. By his senior year, Mason began to earn national attention not only for his talent in basketball, but also for his artistic ability. After leaving basketball behind in 2009, Mason settled in Oklahoma City and now creates artwork from his studio in the Midtown area. Mason sees his career in art as an opportunity for philanthropy. In 2004, he founded the Desmond Mason Art Show in which his artwork is sold and the proceeds are donated to numerous local charities. He has sold

over 160 works of art to collectors all over the world. He also uses his artistic talents to inspire and work with children in need, and he continually strives to help his community in numerous ways. Mason says that what most inspires his art is his wife, Andrea and their two children, Jada and Elijah.



Hotel and Restaurant Administration


W F O K @ O K S TAT E . E D U W W W. W I N E F O R U M O F O K L A H O M A . C O M

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2015 Wine Forum of Oklahoma Program  

The official program for the 2015 Wine Forum of Oklahoma, hosted by the Oklahoma State University School of Hotel & Restaurant Administratio...

2015 Wine Forum of Oklahoma Program  

The official program for the 2015 Wine Forum of Oklahoma, hosted by the Oklahoma State University School of Hotel & Restaurant Administratio...


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