Cheers to our 2023 Crescendo Vintners

from CRESCENDO! 2023

by Sinfonia Gulf Coast

WELCOME TO SINFONIA GULF COAST CRESCENDO

Friday, Feb. 24 | 6 PM host: Amy & Joe Scherzinger with Jenna & Stephen Akers

Vintner: Darioush | Jodie McKenzie

Winery Representative

Acquiring a wine bar in 2004 began a journey in wine that was unplanned and unexpected for Jodie MacKenzie. In an attempt to learn the trade, classes were attended. Classes turned into a 3 to 4 year-journey of obsessive, serious study, culminating in a level 3 Sommelier diploma and certification.

By 2010, weary of the challenges the recession brought to luxury markets, MacKenzie set her sights on the domestic holy grail of wine, Napa, California. Taking a leap of faith, (again), she restructured, (again), her life from global, multi-brand concentration to working with focused, single winery brands. She has been with the luxury brand Darioush as Private Client Manager for over 8 years and has created a unique and successful niche in the highly competitive and complicated world of winery sales and marketing focused on high net-worth clients.

Chef: Dan Vargo, Chef/Owner | Fine Coastal Cuisine

With more than 25 years of culinary experience, Chef Dan Vargo’s signature “relaxed fine-dining” style comes from working in 5-Diamond and 4 & 5-Star restaurants and resorts in Florida, Maryland, and Ireland. Working at the executive-level at two Ritz-Carlton resorts, The Boathouse (Martha’s Vineyard), and most recently at the Hilton Sandestin Beach Golf Resort & Spa has been an honor and a pleasure.

Chef Dan enjoys bringing the luxury of the “Chef’s Table” to the comfort of your own home with his new personal chef business, Fine Coastal Cuisine.

Friday, Feb. 24 | 6 PM host: Stephanie & George Brannon – Churchill Oaks Clubhouse

Vintner: The Lerner Project | Stuart Lerner, Proprietor

As a major wood pallet vendor to Napa Valley and Sonoma County for more than four decades, Stu Lerner enjoyed a career as an important player in the wine industry supply chain. His connections with wineries such as Silver Oaks and Robert Mondavi, including the iconic Opus One, put him in the unique position of being both a purveyor and a collector. Once retired from his successful business in 2014, Lerner’s attention shifted in a different, but related, direction. In the process of amassing a collection of some of the most sought-after wines ever produced in Napa Valley, his wife, Karen, recalls him saying many times that if he ever made a wine, it wood have to be something he’s always want to buy himself. It’s hard, demanding work — the opposite of retirement. But, being a hands-on kind of guy, he wouldn’t change anything about the artisan nature of Lerner Project.

Chef: Frank Szymanksi, Chef/Owner | Bluefin

Chef Frank Szymanski, grew up on the Mississippi Gulf Coast surrounded by a family that loved both cooking and fishing. At the age of 14, Frank began washing dishes in a local restaurant, but never imagined that he would make a career out of the culinary arts. While in school, he studied marine biology as he was fascinated by the water. His passion for marine biology coupled with his love of cooking led him to pursue cooking as a profession and he set off for culinary school at Johnson and Wales University in Charlotte, North Carolina. During his years there, Szymanski worked at Mimosa Grill in Charlotte and apprenticed at Peristyle Restaurant in New Orleans.

Friday, Feb. 24 | 6 PM

host: Elizabeth & Jared Boswell with Shawn & Richard Tomasello – Kelly Plantation Owner’s Club

Vintner: The Vines | Michael Polenske, Proprietor

Michael Polenske turned his attention to “the business of leisure” with the acquisition of Blackbird Vineyards in 2003 and the creation of an ultra-premium wine label of the same name. Blackbird Vineyards is the cornerstone of the Bespoke Collection. The Bespoke Collection is currently comprised of three highly regarded wine projects: Blackbird Vineyards, ÆRENA Wines and Recuerdo Wines. Bespoke Collection has created private label wines for musicians Martina McBride, The Foo Fighters and The Killers, to name a few, and for global brands such as Salesforce, Lyft and Morton’s Steakhouse. In addition to wine, Bespoke Collection includes ÆRENA Galleries & Gardens which has five gallery locations and five sculpture gardens throughout Napa and Sonoma representing fine artists from around the world curated with an inventory of Antiques and Objet imported mainly form Europe. The flagship location is RiverHouse in downtown Napa, located on the historic riverfront.

Chef: Jude Tauzin, Executive Chef | Tony Chachere

Chef Jude Tauzin grew up in Opelousas, La., watching his mother and grandmothers cook, always trying to lend a helping hand. He landed his first restaurant job as a cook under Chef Marty Cosgrove at Oakbourne Country Club in Lafayette in 1990; it was there that he decided to turn his childhood passion into a culinary career.

He left Louisiana in 1992 to attend Johnson & Wales University in Charleston, S.C., graduating in Culinary Arts. He returned to his hometown and went to work for Tony Chachere’s Creole Foods, testing recipes for the Second Helping cookbook. Tauzin later accepted the Sous Chef position at Charley G’s in Lafayette, before moving to Atlanta to help open Comeaux’s Louisiana Bar & Grill as Executive Chef.

In 1997, he returned to Lafayette to become Executive Chef at Oakbourne Country Club. He’s also worked with Rockfish Grill in Dallas and in Houston, Lafayette’s Restaurant and Le Triomphe Country Club. In January 2007, he took over Catahoula’s restaurant in Grand Coteau and a year later was voted one of five “Chefs to Watch” by Louisiana Cookin’ magazine.

Friday, Feb. 24 | 6 PM host: Lynn McKenzie and Leonard Olson – Seagar’s Prime Steaks & Seafood

Vintner: Arietta | Sara Hitchcock

Winery Representative

Born in LaJolla, California, and raised in the beach towns of San Luis Obispo County, Sara Hitchcock attended college at UC Santa Barbara and Humboldt State University, earning her bachelor’s degree in psychology. After graduation, against the backdrop of the rugged sea and redwood trees of the Northern California coast, she completed a term of AmeriCorps service, working with disadvantaged and at-risk youth.

Hitchcock returned home to the Central Coast to obtain her master’s degree at Cal Poly, San Luis Obispo. During this time, her affinity for wine developed into a full-blown passion. A short while after graduation she relocated to Napa Valley to take a job in hospitality at sparkling wine producer Mumm Napa in 2009. Hitchcock’s experience and professional and social networks subsequently led her to roles in sales, marketing, hospitality and business development with Boisset Family Estates, Hunnicutt, Alpha Omega, and Outpost Wines, during which time she also completed the WSET’s rigorous Advanced level program. After a decade of being a fan of the wines, she joined the Frias team in May 2021 as Director of Sales & Marketing.

Chef: Fleetwood Covington, Executive Chef Seagar’s Prime Steaks & Seafood

As the executive sous chef for Seagar’s Prime Steaks & Seafood, Fleetwood Covington directs food preparation and collaborates with the culinary team to produce high quality plates, showcasing design and taste. Chef Fleetwood started at Hilton Sandestin in 2017, where he trained under the leadership of renowned chefs that came from fine dining backgrounds in the intimate setting of Seagar’s, Hilton Sandestin’s signature fine dining restaurant.

Founded in 1998, Seagar’s is a renowned New York-style steakhouse and one of the finest dining destinations on Florida’s Gulf Coast. Extolled for an award-winning 600-label wine list, original fresh seafood dishes, and the finest Prime USDA steaks, Seagar’s is a salute to the good life.

Friday, Feb. 24 | 6 PM host: Dana & Glenn Armentor – Bijoux Restaurant + Spirits

Vintner: Perus Wines | Katya Perez

Winery Representative

Katya Perez has been working with PerUs for five years and has hosted over 250 PerUs wine events since her start at the company. She began her journey with wine at a young age but professionally at the Waldorf Astoria in New York, working with the beverage director to host wine tastings for large charity functions and galas ranging from 1 to 5000 attendees. Perez has a deep love for Napa, winemaking and telling the story of PerUs. Perez leads the global sales efforts, marketing strategy, digital marketing, client relations, event planning and strategic partnerships for PerUs and is excited to host this Vintner Dinner for such a wonderful cause.

Chef: Jack McGuckin, Chef/Owner | Bijoux Restaurant + Spirits

Chef Jack McGuckin began his career at age 15 in the fabled Bechac’s restaurant on New Orleans’ Northshore learning every aspect of the kitchen and developing a deep love and curiosity for Creole Cuisine. McGuckin’s philosophy is to keep the cooking simple, to let the natural quality of the products shine. He considers himself blessed to be surrounded by such an abundance of fresh Gulf seafood minutes from the back door of the restaurant.

Chef Jack and his staff also work with many local farmers and regional artisanal producers who deliver amazing products daily. Chef Jack and Bijoux have garnered numerous awards in the past twenty years, including being named for six consecutive years as one of Florida’s Golden Spoon recipients. Jack and his wife, Leslie, own Bijoux and on many days their three children can be spotted helping prep for the night’s service.

The latest in women’s fashion, beauty, home decor, lifestyle, and health.

Top 10 Reasons To Crescendo

Cre·scen·do (/krəˈSHenˌdō/)

Even the name is full of fun! It’s such an exciting word — it’s a noun, adverb, adjective and verb.

The chic artwork by international fashion illustrator Lindsey Kate tells us Crescendo! 2023 is going to be a bold, hold-on-to-your hatsladies-and-gents, affair to remember.

The venue. The event will be held at the Hilton Sandestin Beach Golf Resort & Spa, so it is sure to be a swank soiree. You had us at “ballroom.”

We’re starved! With the excitement of this extravaganza, we’ve already worked up quite an appetite. We love a proper Sunday luncheon served at linen clothed tables set with candles and creative decor. Delish!

Gathering with gal pals and gents. The perfect way to shake off the winter blues and usher in spring with the sizzle of Crescendo!

We love a themed party! This year’s theme is “Ebony & Ivory Ball.” Whether you want to go black with a touch of cream or white with a hint black — any variation on the elegant theme of Crescendo noir (en blanc) will do.

Sinfonia Gulf Coast is presenting this event … that means … live entertainment! Get ready for LA’s sensational crooner Sergio Vellatti! With his commanding voice and timeless aura, Sergio brings back the class and charm of the Big Band Era delivering well-known standards from the American Songbook with a youthful effortlessness and wit that makes each interpretation authentic and new.

Party prizes! The raffle, the silent auction of art, wine, jewels, excursions and more, plus the live auction of curated A-list travel getaways, you couldn’t possibly plan yourself. Win-win!

Treble Makers! As a member of the Treble Makers, you’re considered a VIP at Crescendo. Your $575 contribution will enable Sinfonia to continue to perform music with 3,500 elementary students throughout Okaloosa and Walton Counties.

Local kids! Proceeds from Crescendo! benefit Sinfonia and its music education programs, which include musicians/guest artists in schools, free orchestra concerts, bus transportation for students, Sinfonia Youth Orchestra program, Arts in Medicine initiative with Ascension Sacred Heart Hospital on the Emerald Coast and Link Up.