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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

MEMORABLE PERFORMANCE.

THE WORLD IS YOUR STAGE. MAKE IT A

Introducing the All-New 2013 LS F SPORT.

#LexusLS lexus.com/LS Options shown.

©2013 Lexus.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

CO-FOUNDERS David Alan Bernahl, II Robert Weakley CULINARY Mark Ayers - Corporate Executive Chef Dorothy Maras-Ildiz - Culinary Liaison Dory Ford - Culinary Lead Tawnee Palmer - Assistant

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EVENT OPERATIONS Anand Menon - Vice President, Operations Caryl Chinn - Executive Director, Los Angeles Food & Wine Beth Lane - Event Manager – Lexus Grand Tasting Michael Weisberg – Event Manager – Jenn-Air Master Classes Dana Matteson– Event Manager - After Hours Tonyia D. Sampognaro - Senior Event Coordinator Margo Daniels - Volunteer Coordinator Claudia Sawyer - Tickets & Registration Lead Nicole Sanchez - Auction Management SPONSORSHIP, MEDIA AND PR

CONTENTS

12

Welcome Letter

16 32

Our Partners Making a Difference

James Velarde - Vice President, Brand Relations Sarah Potter - Media & Press Relations Amber Jacroux - Sponsorship Relations Manager Craig Bixel - Sponsorship Support Lead WINE Lara Sailer Long -Executive Wine Director Meredith Miller Elliott – Wine Team Liaison Thamin Saleh – Wine Captain Andrea Fulton - Cellar Lead Seth Kunin - Sommelier Lead Bonnie Graves – Seminar Lead Katherine Chadwell – Wine Receiving Lead FINANCE Lisa Kohrs - Chief Financial Officer Aimee Pasley - Finance Michaela Weakley - Finance PUBLIC RELATIONS Wagstaff Worldwide

Your participation in Pebble Beach Food & Wine reaches out to our community

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Schedule of Events

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Venue Map Family Table Favorite Staff Meals

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My Last Supper

66 79

Cooking Demos Cecilia Chiang Food Royalty

SPONSOR SUPPORT TEAM AJ Brandtneris Laura Beckman Morgan Clark CONTRIBUTING DESIGN

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The Chefs

129

Pebble Beach Chefs

152

The Sommeliers

152

Wine Tasting Notes

176

The Wineries

194

Special Thanks

Iatesta Design, Carmel, CA WEBSITE DESIGN AND DEVELOPMENT Sun Star Media PHOTOGRAPHY AND VIDEO Craig Macneill – Event Videographer and Tribute Video Production Patrick Tregenza - Event Photography PUBLISHED BY: Epicure for the 6th Annual Pebble Beach Food & Wine was produced in collaboration with The Monterey County Herald Gary Omernick, Publisher Robert Powell, Advertising Director Graphic & Content Designers: Vanessa Ramirez Lucia Fernandez THE MONTEREY COUNTY HERALD 831.646.1808 www.montereyherald.com

PEBBLE BEACH, CASA PALMERO, DEL MONTE GOLF COURSE, PEBBLE BEACH CONCOURS D’ELEGANCE, PEBBLE BEACH GOLF LINKS, PEBBLE BEACH INVITATIONAL, PEBBLE BEACH RESORTS, SPANISH BAY, SPYGLASS HILL, SPYGLASS HILL GOLF COURSE, STILLWATER BAR AND GRILL, STILLWATER COVE, THE INN AND LINKS AT SPANISH BAY, THE INN AT SPANISH BAY, THE LINKS AT SPANISH BAY, THE LONE CYPRESS TREE, THE LODGE AT PEBBLE BEACH, THE BEACH & TENNIS CLUB, THE SPA AT PEBBLE BEACH, THE TAP ROOM, 17-MILE DRIVE, THEIR RESPECTIVE IMAGES, LOGO DESIGNS, GOLF COURSE, AND INDIVIDUAL GOLF HOLE DESIGNS ARE TRADEMARKS, SERVICE MARKS, AND TRADE DRESS OF PEBBLE BEACH COMPANY, ALL RIGHTS RESERVED. © 2009 PEBBLE BEACH COMPANY. NEITHER THIS MAGAZINE NOR ANY ELEMENT THEREOF, INCLUDING WITHOUT LIMITATION, TEXT, GRAPHICS, IMAGES, PHOTOGRAPHS, LIKENESSES, OR OTHER MATERIALS, MAY BE COPIED, REPRODUCED, UPLOADED, POSTED, TRANSMITTED, OR REDISTRIBUTED WITHOUT THE PRIOR EXPRESS WRITTEN CONSENT OF PEBBLE BEACH COMPANY. TRADEMARKS, SERVICE MARKS, AND LOGO DESIGNS OWNED BY THIRD PARTIES ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS AND ARE USED BY PERMISSION.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Pebble Beach Food & Wine Co-founders

Robert Weakley

David Alan Bernahl, II

Here we gather, once again, to usher in Spring with a grand celebration of the best in the world for food and wine. As the rain and cold gives way to sunshine and picturesque landscapes here in Pebble Beach, we’ve assembled legendary chefs to showcase the abundance of fresh produce at the local California markets. These Chefs paired with some of the worlds most renowned wineries, embrace a spirit of giving against this gorgeous backdrop we call home, as we celebrate and support tremendous local charities this weekend. We are deeply indebted to all of the culinarians, wine professionals, and volunteers who will work tirelessly to make this weekend happen, ushering in its charitable impact, and still find time to celebrate late into the night. With the 6th edition of PBFW, you will savor our most extensive and unique lineup to date. On Saturday evening you will have to choose (sorry) between a dinner featuring 3-MICHELIN starred chefs and an intimate evening with heralded chefs cooking “My Last Supper.” Inspired by the increasing number of unique food and beverage pairings, this year we invite you to explore the intricacies of Caviar and Vodka, revive the 3-martini (or cocktail) lunch with The Cosmopolitan of Las Vegas, taste how Goose Island beers are “Brewed for Food,” and indulge in the classic combination of Mushrooms and Pinot Noir, and Lindt Chocolate and wine. This year also has a very international feel, showcasing the global reach of food and wine in the 21st century. Friday night we honor the beloved Cecilia Chang and herindelible mark on Chinese cuisine in America. Our lunch series takes you through Europe (Continental Cuisine), to Italy (A Day in Italy), to Belgium (courtesy of Stella Artois), with a stop in Japan (Omakase). Wine seminars will showcase iconic wines from Austria (Kracher), to Argentinean malbec, to Riesling From Around the World, to Italy (Ornellaia), with plenty of Burgundy in between. Throughout the weekend you’ll find plenty of global inspiration for your next dinner party or your culinary soul. On the domestic front, we are honored to showcase both iconic and rising star chefs. Friday, Lexus presents a special cooking demonstration by Daniel Boulud on the Jenn-Air Master Class Culinary Stage in celebration of 20 years (!) of his eponymous restaurant. This year we aim to settle the East vs. West Coast debate once and for all with a pair of dinners featuring the hottest chefs from each coast and continue the tradition of Celebrating our Food & Wine Magazine Best New Chefs Alumni Dinner. In our wine seminar series, California favorites are front and center: Opus One, Ridge Monte Bello, and Arietta. We also haven’t forgotten what makes PBFW great … once-in-a-lifetime experiences. Friday presents an opportunity to small production, increasingly popular “grower-produced” champagne. Join Celia Welch in reviewing every vintage of Scarecrow to date. Each year our incredible partners help to build and shape this iconic weekend. Without their support, creativity and enthusiasm, PBFW would not be a reality. As you are enjoying the weekend, we hope you take the time to experience these iconic brands. To all of our partners, our deepest thanks … we look forward to raising a (few) glasses with you. Enjoy the weekend!

JOIN US ON:

#pbfw

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Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and improvisation, combined with centuries of brewing passion and expertise, helped craft a stunning variety of beer styles enjoyed around the world. Leffe Blonde was first brewed in 1240 by the monks of Abbaye de Notre Dame de Leffe in Belgium. A spicy, faintly clove-like aroma is balanced by Leffe's creamy body and restrained dry finish. Stella Artois' rich brewing heritage dates back to 1366 in Leuven, Belgium, where it was first brewed to celebrate the holiday season. Traditional malted barley and the highest quality European hops give Stella Artois its full flavor and delicately crisp finish. Hoegaarden is the Original Belgian Wheat Beer, dating back to the 15th Century. A naturally cloudy beer, Hoegaarden features a secret to its refreshing flavor and spicy nose: real Curaçao orange peel and a dash of coriander.

Always Enjoy Responsibly. © 2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Leffe® Blonde Ale and Hoegaarden® Beer, Imported by Import Brands Alliance, St. Louis, MO


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Cultivating g The Vine

Anne Thull is an artist who has followed her passion, just as her grandparents did, when they emigrated from their native Bellosguardo, Italy to America in 1900.

for the first three years of her childhood. Eventually, Anne’s parents planted a cutting of the same Concord grapevine in their own garden in Dearborn, Michigan.

With them they carried a precious grapevine cutting and planted it in the garden of every home they lived in. Clelia (Longo) and Sabbato Tasero (Samuel Tesauro) eventually moved into their beautiful modern Victorian home in Detroit, Michigan where Anne’s Mother, Louise, was born in 1923. Louise and twin brother Tony were the last of 12 children.

As Anne grew up relatives would visit regularly. Laughter, music and family fun were routine. Her aunts and uncles would reminisce about the great times they had growing up. They would speak of how remarkable Clelia and Samuel were, and share savored memories of grandmothers’ food and grandfathers’ homemade table wine.

Years later Anne was born and lived in the same house with her parents and grandparents

In 2007 Anne created her first Grapevine Sculpture using the lost wax method in bronze.

People would inquire: “Why did you select the grapevine motif?” As she reflected on this question she realized that everything she loves, in her personal and professional life, was directly related to the time that she lived with her grandparents. Clelia and Samuel brought their precious grapevine cutting to America...and a century later their granddaughter cast it into bronze.

“At Pebble Beach Food and Wine I am surrounded by great chefs and vintners who follow their passion. I think that our grandparents and great-grandparents are smiling as we enjoy and share what we love to do.” -Anne Thull Anne Thull has been the featured artist at Pebble Beach Food and Wine for the last four years. She designs and supplies products per project: sculptures, cabinetry, wine pantries, furniture, specialty doors, light fixtures and much more. View Anne’s art and design products during the Pebble Beach Food and Wine event at the Beach and Tennis Club, and the Lexus Grand Tasting.


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CAYMAN COOKOUT

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The era of the mobile & socially connected Foodie! A recent Nielsen study cited 95 percent of smartphone users conduct restaurant searches. It also found that 90 percent of these users “convert within the day,” meaning they go out to eat. Perhaps more striking is the fact that 64 percent were found to covert either “immediately” or “within one hour”. Obviously our fixation with food has found its way to our news-feeds, tweets and pin boards before it graces our palate after all 57 percent of Pinterest users interact with foodrelated content making it the #1 category of content. As thousands of wine and food aficionados flock to the Sixth Annual Pebble Beach Food & Wine event, they will be sipping, tasting, texting, tweeting, sharing, blogging and pinning; most importantly they will all things epicurean. This new connected Foodie will share these exclusive experiences in real time and play a vital role in the dissemination of content in an era of mobile connectivity. As they share, tag, tweet and pin they are instantly enhancing and expanding content for others with the same interest and brand loyalty. We invite you to join the social buzz by sharing in the conversations and don’t forget to mention #PBFW and #MONTEREY- HERALD in your tweets! This year’s event line-up promises to set records on Facebook, Pinterest and Twitter. Please take this opportunity to explore the once in a lifetime events, world class wine tastings, magnificent chefs and scrumptious culinary creations set among one of the most pristine and dramatic locations in the world. I am truly honored that The Monterey County Herald had the privilege of producing “Epicure” for the Sixth Annual Pebble Beach Food & Wine; our third year publishing a masterpiece that tributes one of the top food and wine events in the country brought to you be the dedicated team at Coastal Luxury Management. Thank you to all who supported and contributed diligently to this magnificent publication. As the only daily newspaper in Monterey County we encourage you to stay connected to the beauty, splendor, events, news and people via our mobile news app. Search your device’s app store for “Monterey County Herald” and instantly be linked to the app for download. We also invite you to share your Pebble Beach Food & Wine photographs of family, friends, chefs, winemakers and favorite memories at ww.capturemonterey.com. Share your photos socially directly from capturemonterey.com and encourage your friends to vote! Sip, savor, share, tweet and all that Monterey County has to offer! Cheers! Scan the QR code to the right!

Robert Powell | @rpowellmbay Director of Advertising & Marketing The Monterey County Herald 30


T HE

HE R ALD

APP

• Breaking News Alerts • Local Headlines • Community Stories Stay connected with the latest news in Monterey County!

Search your App Store for Monterey County Herald or Scan this code to download the App.

#MontereyHerald

CA P T UR E

MONTEREY

Capture Monterey is a free online photo contest where Pebble Beach Food & Wine attendees submit their best photos and vote for their favorite shots. Winning photos are published and photographers are recognized! FREE to enter ~ FREE to vote! Join today and share your photos at

CaptureMonterey.com Sponsored by


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Making a difference THE CHARITIES OF PEBBLE BEACH FOOD & WINE

name of pioneering winemaker Dr. Richard Peterson, who is

Monterey Wine Educational Foundation

credited with having founded, designed and developed The

Carol Chorbajian, President of the Monterey

Monterey Vineyard (now Blackstone Vineyards) as well as in the

Wine Educational

name of Ms. Chorbajian herself. The organization’s first priority

Foundation says, “We want

is for students in pursuing a career in the hospitality and

to encourage people—of all ages—to go into the hospitality

winemaking arenas; or for those currently working in the

industry or study enology and viticulture.” Twenty years ago, the

hospitality industry that would like to take certification courses to

foundation was launched by a group in the hospitality industry,

help them advance their careers, foster growth and continue on

spearheaded by Ted Balestreri and Bert Cutino, longtime co-

this path. Scholarships fall under the umbrella of the National

owners of the Sardine Factory restaurant and local leaders.

Restaurant Association. For more information and to learn more about how you can help:

Since then, a scholarship fund has also been established in the

831-626-8636 or go to mcha.net or nraef.org/scholarships 32


The Boys & Girls Clubs of Monterey County

CASA (Court Appointed Special Advocates)

The Boys & Girls Clubs of

Remember this acronym: CASA.

Monterey County is on a

It stands for Court Appointed Special

mission. It strives to instill a

Advocates. And the people behind

sense of competence in all

the initials are forever changing the

children ages six to eighteen.

lives of children throughout .“ Our

BGCMC brings a sense of

role as an agency is to serve as

usefulness. A sense of belonging. A sense of power and

advocates for children,” says

influence—and gives all children a chance to be heard. When

Siobhan Greene, Executive Director of CASA. “Our volunteers

these needs are met, kids can reach their full potential. Through

step into the lives of children and walk them through the complex

a variety of activities, The Boys & Girls Clubs of Monterey

social service system.” CASA looks after abused and neglected

County strives to engage children on all levels. Core programs

children, providing them with opportunities to lead positive,

are designed that actively involve adults, contemporaries and

healthy and productive lives. When caring, responsible adults

families in children’s lives. Recreation, sports and fitness classes

who offer a stable, consistent support network get involved in the

promote a positive and healthy use of leisure time. Education

lives of these children, the cycle of abuse and neglect breaks

and career development in the arts builds character, teaches

down. Engaging trained volunteers is key to CASA, and the

leadership development, and promotes health and life skills. All

program does just that, empowering community members to

enhance learning with the bigger picture of swinging open the

place children’s needs and well-being as priority. When

doors to a world of new opportunities. Guidance from BGCMC

volunteers spend time with children doing simple activities,

doesn’t stop when a teen reaches adulthood. In fact, the

conversations are fostered, and that’s when the most powerful

organization helps pave the way toward a successful future as

messages are sent. Children who are abused and neglected are

an adult. In 2005, the Academic Success Initiative was

removed from their parents for their protection. The courts step in

launched. The program shepherds members of BGCMC so they

to determine what is best and the judges often refer those

are properly outfitted to graduate from high school, and achieve

children to CASA for much needed support. “We want children

even greater things like graduate from college, begin a fulfilling

to return to family whenever possible; but children need time to

career and become active, inspired, informed denizens in their

heal and parents need time to learn how to lovingly care for their

own communities. As CEO and President Donna Ferraro puts it,

children.” Perhaps the greatest strength of CASA is its ability to

“The best part of our work? Seeing young people recognize their

give people a hands-on way to help. To engage with vulnerable

positive potential and then claim it! Knowing you had even a

kids. To teach good boundaries and good judgment. The

small part in helping a young person spread his/her wings and

program currently has 135 advocates. There are over 200

soar, makes looking in the mirror a more positive experience.”

children appointed to the organization, so some of the advocates

Currently, over 500 members participate in programs. Volunteers

work with more than one child. But the goal is to even out that

are needed in all aspects of the program: year-round academic

ratio so each child receives the same amount of attention.

advancement, coaching team sports, weight training and

CASA’s volunteers range from entrepreneurs to working parents

conditioning, art instruction, teen activities, computer instruction,

to retired individuals. Greene hopes to bring younger people in

science research and fundraising events.

as volunteers as well as raise the number of bilingual volunteers

To learn more about The Boys & Girls Clubs of Monterey County

who might better understand some of the more subtle nuances

and volunteer opportunities:

with a child of a different first language. Volunteers are asked to

831-394-5171 or go to bgcmc.org

commit to a minimum of18-months, and to twelve hours of work per month. CASA thoroughly screens and trains the volunteers who are then appointed as Officers of the Court. Staff support continues throughout the process. Children introduced into CASA usually see at least three social workers in their young lives, as well as go through two to three placements in foster care. The

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

role an advocate can play is invaluable—being there

might not otherwise have had the opportunity. At the

with the best interest of the child at heart—truly does

conclusion of the summer events, the students continued to

make a difference.

implement many new green programs and initiatives at

To learn more about CASA and find out about volunteer opportu-

The Boys and Girls Club on their own as well as inside

nities:

their own home. To fund its many grants, the Foundation

831-455-6800 or go to casamonterey.org

receives significant contributions from annual events at Pebble Beach Resorts, such as Pebble Beach Food &

Pebble Beach Company Foundation

Wine and the Pebble Beach Concours d’Elegance, as

For more than 35

COMPANY

FOUNDATION

well as thoughtful personal gifts from those simply looking

years, Pebble Beach

to foster the community around them. To achieve its ever-

Company Foundation

expanding mission, the Pebble Beach Company

has changed the lives

Foundation relies on the generosity of its donors, whose

of more than 10,000

contributions make a significant difference in the lives of

children in and

Monterey County children and in the health of the region

beyond. As the philanthropic arm of Pebble Beach

overall.

Company, the Foundation funds youth educational

§

To find out how your donation will touch the life of a

programs each year spanning the arts, sciences, sports,

child, visit the Pebble Beach Company Foundation web-

technology and environment that inspire the future of

site at http://www.pebblebeach.com/about/pebble-

local youth in the community. In 2011, the Foundation

beach-company-foundation or call 831-649-7651.

supported more than 50 local nonprofit youth programs and provided $100,000 in college scholarships. This summer, the Foundation supported a partnership between MEarth and the Boys & Girls Club of Monterey County to create and implement a summer eco-literacy initiative. The six-week program engaged 60 students in a series of age appropriate, hands-on activities designed to raise awareness, build skills and to cultivate the attitudes necessary to become engaged and environmentallyliterate citizens. At the conclusion of the summer program, the children celebrated with a feast from their garden. Chef Todd Fisher, Chef de Cuisine at STICKS Restaurant at Pebble Beach Resorts, visited the outdoor classroom and helped the students prepare their feast. A product of the Boys and Girls Club in himself, Chef Todd wishes he’d had a program like this. The eco-literacy camp provided a perfect melding of organizations that paired the local Boys and Girls Club of Monterey County with MEarth, a local environmental education program. The Pebble Beach Company Foundation was pleased to fund the partnership as it brought together children who

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Brewed for food. Tart, savory, spicy, earthy, sweet – the Belgian style ales in Goose Island’s Vintage Collection are brewed to complement the flavors in the finest foods.

G O O S E I S L A N D. C O M

©2013 Goose Island Beer Company, Chicago, IL | Enjoy Responsibly.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

SCHEDULE OF EVENTS MARQUEE EVENT 6:00 PM - 9:00 PM Opening Night Reception

Wednesday, April 3, 2013 DINNER 6:30 PM - 11:30 PM Founders' Dinner

The Inn At Spanish Bay - Lobby

Private Residence - Dining Room This is the dinner of a lifetime designed for an elite group of twenty-four guests in honor of our sixth anniversary here at Pebble Beach Food & Wine. Available by invitation only, this intimate multi-course meal is an unparalleled evening of food and wine. With legendary bottles pulled from the cellars of select collectors complemented by exquisite plates prepared by America's best chefs, this is an intimate yet lavish affair to be remembered. Please Note: Attendance at this dinner requires each diner to bring TWO 750 mL bottles or a single magnum (1.5mL) of wine valued over $5000 from an exceptional vintage. Specific wines will be determined jointly by Coastal Luxury Management and the attendee based on attendee’s personal cellar and appropriate pairings as dictated by the meal.

Thursday, April 4, 2013

On Thursday evening, Pebble Beach Food & Wine VI officially kicks off at the magnificent Inn at Spanish Bay for a night of unbridled indulgence. The entire property will be transformed into an epicurean paradise; stroll throughout the Inn to sample decadent bites from twenty-three of the weekend's top chefs. Sip slowly from a selection of over two hundred wines showcased by top domestic and international producers. Please Note: The bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited. CHEFS: Carla Hall, Peter Armellino, Daniel Boulud, Anne Burrell, Lincoln Carson, Jose Garces, Ray Garcia, Hedy Goldsmith, Ben Spungin, Cal Stamenov, Kent Torrey, Rick Tramonto, Roy Yamaguchi, Geoffrey Zakarian, Johan Bjorklund, Angela Tamura, Fabio Viviani, Sven Mede, Jeremy Tummel, Roland Passot, George Mendes, David Werly, Bart Vandaele and Jonathan Sawyer

AFTER HOURS 9:00 PM - 2:00 AM Thursday After Hours Party

GOLF 8:00 AM - 2:30 PM Celebrity Chef & Winemaker Golf Tournament At Pebble Beach Golf Links Pebble Beach Golf Links

The Inn At Spanish Bay - Fairway Patio

To play the course at Pebble Beach is a fantasy for most enthusiasts and a privilege for a select few. Add in the opportunity to share this iconic golf experience with icons of food and wine and you’ll kick off your Pebble Beach weekend in grand style. With celebrity chefs, elite winemakers, Master Sommeliers and prominent collectors, you’ll start your morning by toasting the course with a glass of Champagne Taittinger at the first tee. The day then unfolds with a shotgun start across 18 holes of Team Scramble tournament play – with supplemental food, wine and beverage stations strategically placed along the course to keep you in top form. You may not be able to cook like Keller but can you beat his drive? Bring your “A” game and your appetite; this may well be the tastiest eighteen holes of your life. CHEFS: André Bienvenu, Colin Moody, and Rob Baker BEVERAGE COMPANIES: Champagne Taittinger and Noble Vines

At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Bill Corbett, Kelly Liken, and Carl Schroeder

FILM SCREENING & RECEPTION 10:30 PM - 12:30 AM SOMM - An Exclusive Screening Osio Theater Director Jason Wise's break-through film "SOMM" opened up the formerly insular world of the "Master Sommelier" to a whole new audience. Wise's documentary follows four friends as they strive to pass the legendarily rigorous exam. In an exclusive for Pebble Beach Food & Wine, we'll screen this wildly entertaining picture as only we can – with truffled popcorn and some Ruinart Champagne – as all four of the featured sommeliers join us for some Q&A after the showing. Beverage Companies: Champagne Ruinart

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

The Inn at Spanish Bay EVENT CONCIERGE & WILL-CALL

Sunset Drive

Jenn-Air Master Class Culinary Stages

To Restaurant 1833

RESTAURANTS

LUNCH

Pèppoli Roy’s Sticks

Raising the Bar: Mixology Lunch at 1833

Pacific Grove Gate

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Country Club Gate

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COOKING DEMONSTRATIONS Jenn-Air Master Class Culinary Stages Guy Fieri Interactive Dinner

PACIFIC

Omakase Lunch with Morimoto and Yamaguchi Day In Italy Anne Burrell Interactive Lunch Bird Rock

Wa lki n

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LUNCHES

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My Last Supper

D enson rive tev

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Food & Wine Magazine Best New Chefs Alumni Dinner

Slo at R oa d

Monterey Peninsula Country Club Golf Courses S

DINNERS

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Celebrating 40 Years with the Cakebread Family The Grand Tour: European Continental Cuisine

Tribute to a Legend: Cecilia Chiang

Carmel Gate Ocean Avenue

Grand Finale Dinner

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

WINE LOCATION EXPERIENCE

Pinot Noir Boekenoogen Vineyards

Priceless

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Boekenoogenwines.com

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Friday, April 5, 2013

Arietta: Wines In Harmony

COOKING DEMONSTRATIONS 10:00 AM - 11:15 AM DANIEL: Taste Perfection with Daniel Boulud Presented by Lexus

The Inn At Spanish Bay - Ballroom Central

The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage In honor of the twentieth anniversary of Chef Daniel Boulud’s acclaimed Michelin three-starred restaurant, DANIEL, Lexus invites you to an experience inspired by what the International Herald Tribune cites as “one of the top ten best restaurants in the world.” From having restaurants regaled with four-star ratings from The New York Times to being awarded France’s highest honor as a Chevalier de la Légion d'Honneur, Boulud is one of the most celebrated chefs in the world. Join us as we recognize this distinguished member of the Lexus Culinary Masters, and taste some of the all-time favorite dishes of DANIEL paired with plenty of Champagne to toast this culinary titan. CHEFS: Daniel Boulud BEVERAGE COMPANIES: Champagne Veuve Clicquot

Cooking Demonstration with Fabio Viviani The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage Fabio Viviani poses a triple threat as a chef, restaurateur and TV personality. Fabio is the Florentine whiz kid who charmed a generation with his appearance on "Top Chef: Season 5" but he's far more than just a pretty face. Fabio's TV chops are matched by both his cooking technique and business savvy, and he's quickly catapulted into the ranks of the most successful young chefs in the nation. CHEFS: Fabio Viviani

WINE SEMINAR 10:00 AM - 11:15 AM Cheese & Wine with Laura Werlin The Inn At Spanish Bay - Ballroom West James Beard award-winning cookbook author Laura Werlin is fast becoming America’s “Queen of Cheese” ... her annual Master Class at Pebble Beach Food & Wine is the one that hungry sommeliers fight to attend because they know there’s always something delicious to be sampled. Known for championing artisanal cheese makers and for her skill in pairing these products with wine, Laura’s warmth and expertise sell out the room each year. Friday morning cheese and wine? Start the weekend right. FEATURED GUEST: Laura Werlin BEVERAGE COMPANIES: Château Guiraud, Mulderbosch, and Wente Vineyards

Fritz Hatton is the world’s foremost wine auctioneer and John Kongsgaard is one of Napa’s most legendary wine growers. Founded in 1996 with wives Caren Hatton and Maggy Kongsgaard, Arietta is their four-part harmony of people and place. Modeled primarily on cabernet franc and merlot grown at the Hudson Vineyards, Arietta’s reds are a New World spin on classic Right Bank blends and they are, in a word, astonishing. Join Fritz as we examine a variety of vintages lovingly shepherded by Kongsgaard and more recently by superstar winemaker Andy Erickson. BEVERAGE COMPANIES: Arietta Wine

Riesling From Around The World The Inn At Spanish Bay - Ballroom East Ask most winemakers and sommeliers what is the world’s most versatile white varietal and the answer is likely “riesling.” From the bone-dry, delicate kabinetts of the Mosel to unctuous Alsatian Grand Crus to relative newcomers like Washington State and Australia’s Clare and Eden Valleys, riesling is a chameleon grape that is deeply reflective of both terroir and winemaking skill. Come taste along with our panel of experts as we present a Master Class on one of the industry’s benchmark wines. BEVERAGE COMPANIES: BROOKS, Bonny Doon Vineyard, Domaine Weinbach, and Domäne Wachau

The Triumph of Tiny Bubbles - Champagne from the Grower's Perspective The Inn At Spanish Bay - St. Andrews West The Champagne region has long been dominated by the big marques or houses that purchase grapes from thousands of small growers spread across more than three hundred villages. The past decade, however, has shown explosive growth and interest in “récoltant-manipulant” wines, or “grower-produced” wines – essentially farmer’s fizz, if you will, in which the growers themselves bottle the bubbly. Join critic Antonio Galloni of the influential Wine Advocate as he leads you through a tasting of extraordinary Champagnes, all made by the farmers who grew the grapes. These are exceptionally rare bubblies made in tiny quantities so please note space is limited. BEVERAGE COMPANIES: Agrapart, Aubry, Boulard, Egly-Ouriet, Marie-Courtin, Pierre Peters, Vilmart, Cedric Bouchard, La Closerie, and Ulysse Collin

Bouchard's Masterful Monopole: Vigne de L'Enfant Jésus The Inn At Spanish Bay - St. Andrews East Bought by the Bouchard family in 1791 just after the French Revolution, this 1er Cru vineyard is a legendary monopole (sole ownership) that frequently outshines Grand Cru vineyards in comparative tastings. Located in the AOC of Beaune Grèves, this wine showcases the terroir of the

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

southerly Côte de Beaune’s very best pinot noirs, where finesse and freshness are prized. Hosted by Thomas Henriot, this once-in-a-lifetime tasting is a must for anyone serious about Burgundy. BEVERAGE COMPANIES: Bouchard Pere et Fils

Think again as you experience elegant wines expertly paired with each course at this afternoon extravaganza. CHEFS: Michael Ginor, Francois Payard, Johan Bjorklund, and Roland Passot BEVERAGE COMPANIES: Wines of Portugal

LUNCH 12:00 PM - 2:30 PM The Best Of Belgium Beer Lunch

Raising The Bar - Mixology Lunch at Restaurant 1833

Casa Palmero - Board Room

Restaurant 1833 - Dining Room

Belgium is home to some of the most robust and delicious beers in the world, known for their unmistakable quality and richness for almost 200 years. While they can be enjoyed alone, they are even more amazing when paired with dishes from world-class chefs. These chefs are known for their distinctive take on cuisine and a fondness for all things beer. Their food paired with Stella Artois, Leffe and Hoegaarden at Casa Palmero, one of Pebble Beach Resorts finest hotels, will make for a memory you will never forget. Don't pass up this killer lunch and the chefs that make it happen! CHEFS: André Bienvenu and Bart Vandaele

The San Francisco Chronicle’s Michael Bauer recently wrote that “1833 is a restaurant fueled by passion,” and that passion includes one of California’s most eclectic and extensive cocktail lists. From tableside absinthe pyrotechnics to house-aged Negronis and artisanal bitters, Restaurant 1833 is spirited to say the least. Come join us for lunch with a “who’s who” of rising guest chefs like Hedy Goldsmith, Abram Bissell and David Lefevre who’ll join Executive Chef Levi Mezick in a multi-course meal meant to soak up all that booze. Come hungry! CHEFS: Hedy Goldsmith, David LeFevre, Levi Mezick, and Abram Bissell

A Lunch Celebrating 40 Years of Cakebread with the Cakebread Family

Omakase Lunch With Morimoto & Yamaguchi

The Lodge At Pebble Beach - Stillwater Bar & Grill

The Inn At Spanish Bay - Roy's

A once in a lifetime lunch opportunity. Launched in 1973, Cakebread Cellars is one of an elite group of pioneering families that quite literally put Napa on the map. Purchased by founding scion Jack Cakebread after a fortuitous visit to Rutherford, Cakebread has grown from modest beginnings into one of the valley's most respected and internationally known brands while remaining very much a family affair. Join son Dennis and other members of the Cakebread clan as they toast to forty years of success with an amazing line-up of their wines, all paired with the cuisine of top chefs like Peter Armellino, Richard Reddington, Bill Corbett and Cakebread's own Brian Streeter. CHEFS: Peter Armellino, Bill Corbett, Richard Reddington, and Brian Streeter BEVERAGE COMPANIES: Cakebread Cellars

The Grand Tour: European Continental Cuisine The Lodge At Pebble Beach - Pebble Beach Room Finishing school once meant undertaking a “Grand Tour” of Europe. Come get educated in modern fashion over lunch at the Lodge at Pebble Beach, where a star-studded line-up of celebrity chefs will share their individual take on Continental cuisine, all paired with the extraordinary wines of Portugal. Think they only make sweet Port wines?

“Omakase” (roughly Japanese for “chef's choice menu”) takes on new meaning entirely when the chefs doing the choosing are Morimoto and Yamaguchi. In this extraordinary lunch, two legendary titans of Asian and fusion cuisine join forces to prepare a meal filled with surprises. Kick off the afternoon's omakase menu with bubbles from Perrier-Jouët, followed by wines exquisitely paired with each course. CHEFS: Masaharu Morimoto and Roy Yamaguchi BEVERAGE COMPANIES: Champagne Perrier Jouet, Château d'Esclans, SAMSaRA, and Sohm & Kracher

A Day in Italy The Inn At Spanish Bay - Peppoli Every restaurant in Pebble Beach Resorts is blessed with a view of the Pacific Ocean but Pèppoli is arguably the most picturesque. To complement this maritime beauty we've put together an afternoon in Italy, right here at home in California. Immerse yourself in la dolce vita as our team of chef experts prepare hallmark Italian dishes expertly paired with wines for a leisurely lunch. CHEFS: Michael Romano, Angela Tamura, Carmen Quagliata, Paul Bartolotta, and Fabio Viviani

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

WINE SEMINAR 3:30 PM - 4:45 PM Lindt Presents the Ultimate Indulgence - Chocolate & Wine

Southern Calling: Lexus Chef's Table Lunch with Michelle Bernstein & Dean Fearing Equestrian Center - Lexus Grand Tasting Tent

The Inn At Spanish Bay - Ballroom West

In the spirit of true Southern hospitality, Lexus Culinary Masters, Michelle Bernstein and Dean Fearing, will take you through a one-of-a-kind dining experience, highlighting the mouth- watering flavors of classic dishes from the American South. Chef Dean Fearing will showcase why he is known as The "Father of Southwestern Cuisine" and bring his highly-flavorful dishes to excite your palate, while Chef Bernstein shares bold flavors with her signature Southern style. You're invited into the kitchen to sit alongside these chefs as they prepare a fun and sumptuous adventure. CHEFS: Michelle Bernstein and Dean Fearing BEVERAGE COMPANIES: Champagne Henriot, Château Guiraud, Sandhi Wines, Testarossa, and Somerston Wine Co

Interactive Lunch With Anne Burrell The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage If you are missing Chef Anne Burrell's Cooking Demo, we've talked her into a very special interactive lunch for our most adventurous diners. Join us for one of our signature events at Pebble Beach Food & Wine, where you've got to cook the meal right along with your super-star chef turned culinary coach. Feeling like you're not quite ready to be labeled the “Worst Cook in America”? There will be plenty of help (and plenty of wine) to guide you through the afternoon. CHEFS: Anne Burrell BEVERAGE COMPANIES: Moët & Chandon and Beaulieu Vineyard, Querciabella and Vesevo

Put together, chocolate and wine are two of life's greatest pleasures and we're proud to showcase renowned Swiss chocolatier Ann Czaja Lindt's tastiest bites artfully paired with yummy wines. Come enjoy a Master Class on cocao and tannin, where you can learn while indulging. CHEFS: Ann Czaja BEVERAGE COMPANIES: J. Lohr

Antinori's Fascination with Cabernet Around the World The Inn At Spanish Bay - Ballroom Central 26 Generations - 2 Continents - 3 Esteemed Estates The Antinori family has been making wine in Tuscany since 1385 - 100 years before Columbus sailed to America. Six centuries and 26 generations later, Antinori remains a global leader. The family¹s passion for Cabernet Sauvignon has led them to two groundbreaking Cabernet-focused projects in the United States: Col Solare, a joint venture with Chateau Ste. Michelle on Washington's Red Mountain; and Antica Napa Valley, the family¹s estate on Atlas Peak in Napa Valley. Join Antinori family ambassador and Antica Napa Valley estate manager Glenn Salva as he leads you on a vertical tasting tour of iconic Cabernetbased wines from three of Antinori¹s family estates. This is a rare opportunity to taste the 2006, 2007 and 2008 vintages of Col Solare (Red Mountain), Antica Napa Valley (Atlas Peak) and Guado Al Tasso (Bolgheri) side-by-side, while learning about the differences and similarities in the styles and visions of these esteemed estate wines. BEVERAGE COMPANIES: Antica, Col Solare, and Antinori

A Cocktail Revolution - Caviar & Vodka with Tony Abou-Ganim & Deborah Keane

COOKING DEMONSTRATIONS 3:30 PM - 4:45 PM Cooking Demonstration with Guy Fieri The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage

The Inn At Spanish Bay - Ballroom East

The world’s energy crisis would be solved if only we could figure out how to clone Guy Fieri! This whirlwind chef is one of the busiest in America – with NY Times best-selling cookbooks, multiple television shows, restaurants and charitable pursuits, Guy epitomizes the rockstar chef, albeit one with a giant heart. Come watch him work his mojo on our culinary stage here at Pebble Beach and just try to keep up. CHEFS: Guy Fieri

There may not be a greater food and drink love affair then the one between vodka & caviar! So you think all vodka is the same? That any vodka will pair equally well with every caviar? Think again. Join Tony Abou-Ganim, The Modern Mixologist and Deborah Keane of the California Caviar Company as they take you through an enlightened trip into the world of vodka and caviar. Does Swedish vodka made from wheat pair best with California white sturgeon? Would a Polish rye vodka best enhance Russian Osetra? Perhaps corn based domestic vodka will work best with a domestic Paddlefish? Whatever your favorite match is this is sure to be an entertaining journey into the enjoyment of two of life’s simple pleasures!

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Opus One - The Original Cult Wine

Battle of the Coasts - EAST

The Inn At Spanish Bay - St. Andrews West

The Lodge At Pebble Beach - Stillwater Bar & Grill

Château Mouton Rothschild’s partnership with Robert Mondavi in 1979 was groundbreaking for both Bordeaux and Napa – it ushered in a new era of ultra-premium winemaking in California while simultaneously encouraging a rapport between the two regions that forever altered the techniques of each. Opus One, the original cult wine, was unveiled at the very first Napa Valley Wine Auction in 1981 where a single case sold for $24,000. A star was born. Join us for a very special tasting of Opus One, where you’ll taste a once-in-a-lifetime retrospective of wines from the 80's, 90s and the most recent decade. BEVERAGE COMPANIES: Opus One Winery

Ornellaia - The Pride of Tuscany The Inn At Spanish Bay - St. Andrews East By planting Bordeaux varietals in 1981, ORNELLAIA revolutionized Tuscany by proving the region could produce world-class blends to rival its French neighbors. ORNELLAIA heralded the era of the “Super Tuscans,” wines in which international grapes like cabernet sauvignon took the place traditionally held by sangiovese in blends. Located in Bolgheri along the coast of the Tyrrhenian Sea, this singular place has become synonymous with the apex of Italian winemaking in the modern era. We are very honored to showcase a retrospective tasting of ORNELLAIA in key vintages, hosted by winemaker Axel Heinz and moderated by Antonio Galloni. BEVERAGE COMPANIES: Ornellaia

DINNER 6:30 PM - 11:00 PM Tribute to a Legend: Cecilia Chiang

No other event brings together the best of the best like Pebble Beach Food & Wine. With such a constellation of stars gathered, we thought we'd organize our very own culinary competition, all in the spirit of great food and wine. Just which coast has the best chefs? It's up to you to decide at a two-part dinner extravaganza where Left Bank and Right Bank titans team to bring you their “A” game. The East Coast opens the competition so don't miss the chance to cast your vote via fork. CHEFS: Clark Frasier, Mark Gaier, Jose Garces, Francois Payard, Jonathan Waxman, and Geoffrey Zakarian BEVERAGE COMPANIES: Champagne Dom Perignon, Opus One Winery, Pahlmeyer Winery, Flowers Vineyard & Winery, and Sohm & Kracher

Food & Wine Magazine Best New Chefs Alumni Dinner The Inn At Spanish Bay - The Ballroom FOOD & WINE magazine's annual “Best New Chefs Awards” are designed to honor only the most exceptionally talented men and women who are pushing culinary boundaries in America. Instituted twenty-six years ago, this list of superstars consistently highlights the best and brightest at the beginning of their careers. Here at Pebble Beach Food & Wine, we're thrilled to welcome some of these very special alumni chefs who'll showcase the skills and drive that won them this coveted national accolade. CHEFS: Susan Spicer, Rick Tramonto, Jason Franey, Matthew Lightner and Jonathan Sawyer

The Beach & Tennis Club - Dining Room

Interactive Dinner with Guy Fieri

Alice Waters once noted that Cecilia Chiang did for Chinese cuisine in America exactly what Julia Child did for French cuisine - each was a Grande Dame of food whose influence is difficult to overestimate. An emigré to the US during the years of the Communist Revolution, Chiang's seminal San Francisco restaurant, the Mandarin, exposed an entire country to authentic cuisine never before seen in the States. A single mother who spoke little English, Chiang faced incredible challenges but persevered to become an icon of the food world. Join us as some of Chiang's biggest fans cook a once-in-a-lifetime meal to pay tribute to this great lady. Chefs Daniel Boulud, Tyler Florence, Belinda Leong and Nancy Oakes will prepare multiple courses paired with many great wines including Cristal of Champagne Louis Roederer. CHEFS: Daniel Boulud, Tyler Florence, Belinda Leong and Nancy Oakes BEVERAGE COMPANIES: Champagne Louis Roederer, Ornellaia, Tokaj Hétszolo, and Château d'Esclans

The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage This one is going to get LOUD! We have taken a straightforward cooking demonstration and created a spectacular show. Following the success of previous years, Pebble Beach Food & Wine is pleased to bring you the entirely “Interactive Dinner” experience. Follow along with Celebrity Chef Guy Fieri as he teaches you hands-on cooking skills in real time. Each table will be coached with their very own private chef who will help them keep up with Fieri's fiery pace. Feeling hungry? You've got to cook it to eat it! And don't worry, they'll be plenty of adult beverages on hand to help you channel your own inner line-cook. CHEFS: Guy Fieri BEVERAGE COMPANIES: Champagne Krug, Marques de Murrieta and Wattle Creek

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

AFTER HOURS 10:00 PM - 2:00 AM Friday After Hours Party

WINE SEMINAR 10:00 AM - 11:15 AM Perfect Partners - Mushrooms & Pinot Noir

The Inn At Spanish Bay - Fairway Patio At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Mark Estee and Alessandro Cartumini

Saturday, April 6, 2013 COOKING DEMONSTRATIONS 10:00 AM - 11:15 AM Cooking Demonstration with Iron Chef Morimoto & Champagne Ruinart The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage Masaharu Morimoto is the chef who put the iron in the Iron Chef franchise, first in Japan and then in the US via Iron Chef America. From Kitchen Stadium to Pebble Beach, Morimoto brings his trademark skills to you in this up close and personal battle. Pair the morning’s Master Class with some Champagne from one of the oldest houses, Ruinart, and prepare for your weekend of insider access to food and wine’s best. CHEFS: Masaharu Morimoto BEVERAGE COMPANIES: Champagne Ruinart

Family Table with Danny Meyer, Michael Romano & Carmen Quagliata The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage Danny Meyer was not even thirty when he opened Union Square Café in NYC; working with Chef / Partner Michael Romano at this original outpost was an inspired choice. Both these men genuinely represent the “enlightened hospitality” ethos they've now championed for so many years, e.g., the idea that you can do great food while making guests feel like family. Joined by Carmen Quagliata, executive chef of Union Square Cafe today, they’ll share how they’ve transformed personal warmth into a serious restaurant empire in this Master Class. CHEFS: Michael Romano and Carmen Quagliata BEVERAGE COMPANIES: Sandhi Wines and Wind Gap Wines

The Inn At Spanish Bay - Ballroom West While experimental pairings sometimes work, there are certain classic combinations in the food and wine pantheon that partner perfectly, every time. Mushrooms and pinot noir, in all their respective flavor and textural profiles, are one such partnership. We’ve asked Chef Gabriel Ask of Montage Beverly Hills to work mycological magic while our team of Master Sommeliers and other wine experts work through a flight of pinot noirs from around the world. Come sip, nibble and learn as we explore the art of pairing pinot with ‘shrooms. CHEFS: Gabriel Ask BEVERAGE COMPANIES: Sandhi Wines, Melville, and Maison l'Oree, Kutch and Macmurry Ranch

Secrets of a Sommelier: Mythbusters of Wine The Inn At Spanish Bay - Ballroom Central What's not so secret is that sommeliers are hard-working restaurant people, not millionaires with limitless cash to spend on fine wine. Yet they drink and drink well. What's the secret there? Join us as we taste blind along with our panel of Master Sommeliers through a line-up of superb wines, each deemed to be an exceptional value in its category. We'll destroy some popular myths along the way, like “expensive oak is necessary for great chardonnay” or that “all big cabernets merit a big price tag.” Learn some tips from the real pros and resolve to buy and drink smarter this year.

Malbec Rising: A Star is Reborn The Inn At Spanish Bay - Ballroom East One of the five historic grapes of Bordeaux, a devastating frost in 1956 killed off 75% of the malbec plantings in the area. While southwesterly Cahors remained loyal to the grape, it largely faded from favor in France. Enter Argentina, where the grape was originally introduced in the mid 19 th century and where it has now become ubiquitous. Join us we examine malbec across multiple terroirs and techniques for an in-depth Master Class on this Old World varietal that is now a New World star. BEVERAGE COMPANIES: Trefethen Family Vineyards, Blue Rock Vineyard, Château Lagrezette, Bodega Catena Zapata, and LUCA

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

The Legendary Dessert Wines of Kracher

COOKING DEMONSTRATIONS 3:30 PM - 4:45 PM Carla Hall - Cooking with Love

The Inn At Spanish Bay - St. Andrews West

The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage

When Alois Kracher passed away in 2007, the international wine community collectively mourned. Personally loved as much as his wines, Kracher nearly single-handedly revived the great sweet winemaking tradition of Austria where his unctuous trockenbeerenauslese among other botyritized wines scored huge acclaim. We are very honored to present this examination of Kracher’s greatest wines – please join us as we pay homage to the man and his acclaimed products. BEVERAGE COMPANIES: Kracher

Scarecrow Vertical - Enchanting Wines from a Fabled Land

Fan favorite Carla Hall's multiple appearances on Top Chef showcase her winning ethos - that great food can only come from a place of love. "If you're not in a good mood," she says, "the only thing you should make is a reservation." Currently starring on ABC's hit show The Chew, this former model and chef entrepreneur makes her second appearance at Pebble Beach Food & Wine to share some of her insider's tips. CHEFS: Carla Hall

Demonstration With Anne Burrell The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage

The Inn At Spanish Bay - St. Andrews East When J.J. Cohn purchased his Rutherford estate in 1943, he was far more concerned with yellow brick roads as Executive Producer of “The Wizard of Oz” than he was with cabernet sauvignon. When his grandson Bret Lopez and his partner Mimi DiBlasio took over the legendary vineyard site in 2002, the world had changed and an iconic wine was born – “Scarecrow,” in reference to the heartfelt character who only thought he lacked a brain. We are very honored that Celia Welch, winemaker at Scarecrow, is joining us to review every vintage of this cult hit; it's a once-in-a-lifetime opportunity and only at Pebble Beach Food & Wine. Please note that seats are extremely limited at this seminar. BEVERAGE COMPANIES: Scarecrow

Chef Anne Burrell is the whole package – an enormously entertaining and talented chef who’s also a polished culinary instructor. Come get schooled as the star of the “Worst Cooks in America” takes you to task, in our own boot camp for aspiring foodies. At Pebble Beach Food & Wine, we bring the TV stars off the screen and into your circle so don’t miss this chance to get up close and personal with one of America’s most fun food personalities. CHEFS: Anne Burrell BEVERAGE COMPANIES: Nino Franco

LUNCH 12:00 PM - 3:00 PM Lexus Grand Tasting Saturday

Since 1988 Goose Island Beer Company has delighted drinkers in their hometown of Chicago and the rest of Midwest. We're thrilled to welcome this pioneering brewery to the Sixth Annual Pebble Beach Food & Wine, where we'll showcase a contrasting array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip. CHEFS: Charles Phan BEVERAGE COMPANIES: Goose Island

Equestrian Center - Lexus Grand Tasting Tent The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend's most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who's who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend's biggest and brightest names so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early. CHEFS: André Bienvenu, Dean Fearing, Ray Garcia, Michael Ginor, David LeFevre, Susan Spicer, Kent Torrey, Laura Werlin, Kelly Liken, Abram Bissell, Michael Romano, Carmen Quagliata, Hasty Torres, Jacques Torres, Miguel Garcia, John Hui, Pablo Mellin, Ann Czaja, Matthew Lightner, William Burns, Sven Mede, Angie Berry, Bart Vandaele, Cy Yontz, and Shon Foster

WINE SEMINAR 3:30 PM - 4:45 PM Brewed for Food - The Art of Beer Pairing The Inn At Spanish Bay - Ballroom West

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Drink Pink! - The Rise of Rosés

The Power & Grace of Château Cos d'Estournel

The Inn At Spanish Bay - Ballroom Central Think pink means sweet? Think again. No market segment is growing faster in the US than dry rosé wines from around the world, unless, of course, it's bubbly wines. Here at Pebble Beach Food & Wine, we've put together a showcase with one of our most beloved wine guys, Kim Beto, who's leading this delicious exploration of all things pink with a few sparklers thrown in for good measure. Guests at this seminar will appreciate a killer lineup of incredible rosé wines from around the world as Kim guides a panel of experts and you through an unparalleled sipping experience. Please note that this seminar sells out each year and tickets are limited. BEVERAGE COMPANIES: Bernardus Winery, Blackbird Vineyards, Champagne Lanson, Bonny Doon Vineyard, Château d'Esclans, and Capcanes

Size Matters! - Tasting the Big Difference The Inn At Spanish Bay - Ballroom East Size matters, in wine as in most other, um, estimations. While the traditional 750mL glass bottle format still dominates, what happens when you package wine in larger or smaller formats? Liquid volume to surface area ratio dramatically impacts the experience of the wine in the bottle as it ages. This Master Class is a must for any serious collector and we're pleased to offer the incredible wines of Far Niente as we experiment together. Chardonnay, cabernet and delicious Dolce from Far Niente will be poured from three differentsized bottle sizes....can you taste the big difference? BEVERAGE COMPANIES: Far Niente and Dolce Wine

Ridge Montebello - American Royalty The Inn At Spanish Bay - St. Andrews West Monte Bello is first and foremost a wine of place. That unique place - high atop the Santa Cruz Mountains underlain by limestone and decomposing Franciscan greenstone - produces a wine unlike any other. Come taste a true example of American terroir from this iconic vineyard, first planted in the late 19th century, where place still speaks louder than technology. Older vintages of Monte Bello are very rare and space is limited at this seminar. Wines poured will include historic benchmarks like the 1984 and the 1995 vintages, alongside the 2006, 2007, 2008, 2009 and 2010 bottlings. We'll also have an exclusive chance to taste the notyet-released 2011 and 2012 vintages right out of barrel. BEVERAGE COMPANIES: Ridge Vineyards

The Inn At Spanish Bay - St. Andrews East Lovers of great Bordeaux need no introduction to the legendary wines from Cos, one of the benchmark châteaux in Saint-Estèphe, the most northerly of the Médoc appellations. A “second growth” estate just across the stream from neighboring Pauillac’s Château Lafite-Rothschild, Cos d’Estournel was originally named for the pebbly hill on which its cabernet sauvignon and merlot vines thrive. We are very pleased to welcome Mr. Dimitri Augenblick, the Director of Development at Cos, as he guides us through an extraordinary tasting of wines from the 70’s through to the 2009 vintage. BEVERAGE COMPANIES: Château Cos d'Estournel

DINNER 6:30 PM - 11:00 PM Grand Finale Dinner - A Michelin 3-Star Event The Beach & Tennis Club - Dining Room This is it! For our sixth annual Grand Finale Dinner here at Pebble Beach Food & Wine, we’ve invited a starry constellation of Michelin-lauded chefs whose combined brilliance shines. We’ve brought in the best of the best to cook one extraordinary, multi-course meal at the beautiful Beach & Tennis Club. Come join us as we toast with legendary Champagne Billecart to these chefs whose skills have earned them coveted Michelin status. CHEFS: Christopher Kostow, Pierre Gagnaire, and Angela Pinkerton BEVERAGE COMPANIES: Champagne Billecart-Salmon, Scarecrow, Château Cos d'Estournel, Kracher, and Bouchard Pere et Fils

Battle of the Coasts - WEST The Lodge At Pebble Beach - Stillwater Bar & Grill Diners return to the Stillwater Bar & Grill for the second chapter in the epic Battle of the Coasts. Tonight, the best of the best from up and down the West Coast pool their talents as they challenge their East Coast colleagues. Just who deserves the title of top toques, done Pebble Beach Style? It's up to you to decide. CHEFS: Lincoln Carson, Tyler Florence, Dominique Crenn, Nancy Oakes, and Thomas McNaughton BEVERAGE COMPANIES: Champagne Taittinger, Quintessa, Sandhi Wines, and Grieve Family Winery

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

My Last Supper The Inn At Spanish Bay - The Ballroom When the world's greatest chefs were asked in photographer Melanie Dunea's book My Last Supper to share their desires for the ultimate meal, the answers were surprising. Some wanted hot dogs and spaghetti, while others craved foie gras and black truffles. Join Melanie and chefs Masaharu Morimoto, Michelle Bernstein and Jonathan Waxman at Pebble Beach Food and Wine as they prepare their fantasy "final plates," perfectly paired with the appropriate wine and lots of it! CHEFS: Michelle Bernstein, Masaharu Morimoto, Jonathan Waxman, Paul Bartolotta, and George Mendes BEVERAGE COMPANIES: Arietta Wine, Champagne Ruinart, Bonny Doon Vineyard, Trefethen Family Vineyards, and Domaine SereneVineyards

AFTER HOURS 10:00 PM - 2:00 AM Saturday After Hours Party

WINE SEMINAR 10:00 AM - 11:15 AM Secrets of a Sommelier: Blind Tasting Sparkling Wines The Inn At Spanish Bay - Ballroom West Ready to cross palates with the best sommeliers in America? We've assembled a dream team of Master Sommeliers and other wine experts ready to deconstruct a flight of mystery sparklers. Just how these pros systematically analyze a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we're ready to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar can reveal. Come out and play with the pros; trust us, they won't know what is in each glass any more than you will! BEVERAGE COMPANIES: Champagne Henriot, Roederer Estate, Schramsberg Vineyards, Pichot, and Chiarlo

A Prestige Cuvée Tasting – Taittinger's “Comtes de Champagne”

The Inn At Spanish Bay - Fairway Patio At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn. Please Note: This is a private, invitation-only event. No tickets are available for purchase. CHEFS: Jason Franey and Jeff Rogers

Sunday, April 7, 2013 COOKING DEMONSTRATIONS 10:00 AM - 11:15 AM Cooking Demonstration with Jacques & Hasty Torres

The Inn At Spanish Bay - Ballroom East Personally hosted by Vitalie Taittinger, this seminar features one of the icons of Champagne and its legendary prestige cuvée, the much-lauded “Comtes de Champagne.” One of the few remaining family-owned houses in Champagne, Taittinger is known for exceptional standards of excellence that include extended aging, the use of estate fruit and sustainable vineyard practices. Join us for an extraordinary comparative tasting of both the Blanc de Blancs and Rosé bottlings from multiple vintages. It’s an epic tasting for anyone passionate about Champagne, one not to be missed. BEVERAGE COMPANIES: Champagne Taittinger

LUNCH 12:00 PM - 3:00 PM Lexus Grand Tasting Sunday

The Inn At Spanish Bay - Jenn-Air Master Class Culinary Stage “Love in the Time of Chocolate” might be the title of Jacques and Hasty Torres’ very own magical-realism fairy tale. He is one of the world’s most respected pastry chefs, she is better known as Beverly Hills’ beloved “Madame Chocolat” ... together, they are the First Couple of Chocolate. Come join them both as they entertainingly explain the ins and outs of all things sweet at Pebble Beach’s most decadent demo. CHEFS: Hasty Torres and Jacques Torres BEVERAGE COMPANIES: Ramos Pinto

Equestrian Center - Lexus Grand Tasting Tent The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend's most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who's who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend's biggest and brightest names so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early. CHEFS: Todd Fisher, Yousef Ghalaini, Miguel Garcia, Adam Mali, Daniel Furey, Alessandro Cartumini, Thomas McNaughton, John Cox, Gabriel Ask, Michelle Lee, Carl Schroeder, Clark Frasier, Carla Hall, Levi Mezick, Charles Phan, Richard Reddington, Justin Everett, Mark Estee, Dominique Crenn, Ben Spungin, Mark Ainsworth, Angela Pinkerton, Mark Gaier, Tony Baker, Tim Wood, Ann Czaja, Bart Vandaele, and Rick Sordahl

All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.

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Mixed Berry Tart

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

W

I n t r o d u c t i o n

When I was growing up, it was hard to see where family life left off and meals began—my best memories include both. My mother had six brothers and sisters, my father had four siblings, and I had a sister and lots of cousins. My grandparents lived upstairs from us in our East Harlem tenement, and almost everyone in the extended family lived in the neighborhood. I don’t remember a Sunday without a festive meal or without relatives.

And what food! Some Sundays when I was little, I’d be sent off to an aunt or upstairs to my grandmother, and over time I got to see how every component of those endless dinners was made. The aunt who made ravioli had no room in her kitchen, so she opened up the ironing board, spread a tablecloth on it, and used it as extra counter space. I was just about as tall as that ironing board, and I stood there as she filled the ravioli, sealed the edges, and lined them up, counting off how many I was going to eat. They were all so good, but my favorites were the pillowy ones filled with creamy fresh ricotta. My interest in her food was rewarded when my aunt appointed me to test the spaghetti to see whether it was done. She taught me how to bite into a strand and know, right then, yes or no. Looking back, I guess I was setting my feet on the path to a food career without even realizing it. When I was thirteen, our family began to migrate to the Bronx—first an aunt and uncle, then my grandparents, and then us—and the weekly Sunday family meals continued until I went to college. Even then, food was as central as it can be to three roommates who suddenly have no parents around to feed them. I moved in with two high school buddies, one of them the local butcher’s son, and while we didn’t put in the kind of time my mother did, we ate well. I started college without much of a sense of where I was headed, but to help make ends meet, I worked as the frozen drink man at Serendipity, an Upper East Side restaurant where frozen hot chocolate, my primary responsibility, was the most famous item on the menu. There was no official family meal, no time

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

when we sat down together to eat; we grabbed food on the run whenever we had the chance. But the family feeling was certainly there. The owners of Serendipity saw potential in me that I hadn’t yet seen myself—a genuine love of food, and no fear of hard work—and they arranged a meeting with James Beard for me. It was just the sort of life-changing event you might imagine. I arrived at his townhouse not knowing what to expect, and I left with an impatient passion. Thanks to his encouragement, I knew I had to get started on my life in food, and fast. I dropped out of college and enrolled in a two-year food program at New York City College of Technology. A year later, I was on my way to three months of study in Bournemouth, England—and some of the worst food I’d ever eaten. If I hadn’t fully appreciated the joys of a great homemade meal with family and friends, I certainly did after three months of deprivation. At school, we worked with beautiful ingredients—grouse, Dover sole—but the professors ate the dishes we made, while we had to settle for the staff cafeteria, which specialized in starchy, overcooked, bland food. It was an odd, demoralizing notion, asking people who live to cook wonderful food to eat one bad meal after another, and it unified us only in our desire to get up from the table and go back to work. As soon as I finished my studies, I headed to Paris—like Moses traveling to the Promised Land—and I landed a stage, a kitchen apprenticeship, at the hotel Le Bristol. The food at family meal was the opposite of what I’d had in England— it had to satisfy the demanding sous chef—but the tension that pervaded our twice-daily meals made enjoyment impossible. The chef ate with the other hotel executives, never with us, and the front-of-the-house staff ate by themselves. The kitchen staff sat at a long table, with the sous chef at the head and the rest of us in descending order of importance according to our stations, down to the lowest of the low at the far end. I still remember the day the sous chef took a bite of cauliflower, hesitated, and spat it out. He glared down the table and asked who had made it. An apprentice, a kid in his teens, said that he had. The sous chef gestured for him to approach. Meekly, the boy made his way to the head of the table—and, just like that, the sous chef punched him in the chest. The boy just turned and walked back to his seat, which to me was the oddest part of the incident. Nobody made a big deal out of a kid getting punched for a disappointing vegetable. It was business as usual—hardly the most conducive atmosphere for what was supposed to be a break in a long day of work.

After more training and work in Paris, southwestern France, and Zurich, I went home and started working in New York City restaurants. I became the first American executive chef at La Caravelle, a legendary French restaurant in midtown Manhattan, where I supervised a kitchen full of trained chefs who expected the same type of high-quality family meal I’d had at the Bristol—minus the fisticuffs. When Danny Meyer asked me to run the Union Square Cafe kitchen in 1988, I brought along two traditions that mattered to me: I wore a suit to work, as I had at La Caravelle, a habit no one else was interested in adopting, and I insisted on a sit-down meal twice a day for my restaurant family, one that would bring them together rather than keep them apart. That was a far more popular idea. Some of the staff had come from restaurants where they had just enough time to run out for fast takeout on their breaks. Some had had jobs where they ate out of quart containers at their stations or waited to eat until they had finished their shifts. The rules for our family meal were simple: It couldn’t be fancy or complicated, but it did have to be full of flavor. People had to sit down to eat, with everyone gathered in the same room—front of the house and kitchen staff together. That’s how we started, over twenty years ago, and it’s what we’ve done at each of the Union Square Hospitality Group’s restaurants ever since, whether it’s a meal for fifty at Gramercy Tavern or a meal for ten at Untitled at the Whitney. To some of the staff, sitting down together seemed a luxury; to me, it was essential. People work better when they take a break. I don’t buy the notion that stopping makes it harder to get started again. And I rail against the idea of, “No, I’m too busy, I’ll grab something quick in the kitchen.” I say, “You think you’re saving time and getting more work done, but you’re not eating or working as well as you would if you took a break. Sit down and eat. You’re going to be more productive. Don’t ask your body to multitask.” I think that’s true for your family as well. It’s always good to take a moment to stop, sit down, and catch your breath over food and conversation, away from your desk, your electronics, your to-do list, everything but what’s on your plate and the other people seated at the table. The challenge for the home cook is to keep meals fun when you’re strapped for time, on a budget, and in danger of repeating the same familiar dishes again and again. Family Table is intended as a happy remedy, offered by cooks who operate under similar constraints but have the benefit of experience in a professional kitchen. We are sharing our family meals and the knowledge that went into creating them in the hope of inspiring and informing yours.

Credits: For Family Table –Danny Meyer article Excerpted from FAMILY TABLE © 2013 by USHG, LLC, and By the Word, Inc. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Foreword by Michael Romano

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

M Y

L A S T

S U P P E R

50 Great Chefs and Their Final Meals Portraits, Interviews, and Recipes

Melanie Dunea Introduction By Anthony Bourdain

TONY SAYS Book design by Giovanni Carrieri Russo/No.11 Inc.

Chefs have been playing the “My Last Supper” game, in one version or another, since humans first gathered round the flames to cook. Whether late at night, after their kitchens

had closed, sitting at a wobbly table on the periphery of Les Halles in nineteenth-century Paris and drinking vin ordinaire, or while nibbling bits of chicken from skewers in afterhours izakayas in Tokyo, or perched at the darkened bar of a closed New York City restaurant, enjoying pilfered vintages they couldn’t otherwise afford, someone always piped up: “If you were to die tomorrow, what single dish, what one mouthful of food from anywhere in the world or anytime in your life, would you choose as your last? What would be your choice for your last meal on earth?”

I’ve played the game myself, hundreds of times, with my crew in Manhattan, line cooks in San Francisco and Portland, chefs from Sydney to Kuala Lumpur to São Paolo—and with many of the subjects in this book. It’s remarkable how simple, rustic, and unpretentious most of their selections are. These are people who, more often than not, have dined widely and well. They know what a fresh white truffle tastes like. The finest beluga, for them, holds no mysteries. Threehundred-dollar -a-pound toro tuna and the most unctuous cuts of Kobe beef are, to them, nothing new. A lot of the people in this book know each other. In this respect, being a chef is a lot like being in the Mafia. Everyone knows everyone else. We’re all just two degrees separated, part of the same subculture—frequently just a phone call away from sitting down at the “chef ’s table” in a kitchen on the other side of the world. I’m not bragging. It’s simply a bald statement of fact that no matter who you are—and how much money you have—you have not eaten nearly as well as most chefs. Flip a page in this book and you’re probably looking at someone who has dined

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at Arzak, El Bulli, the French Laundry, Ducasse, Robuchon, Tetsuya,

fantasy (though now not so unthinkable a scenario). For a guy whose

Masa, Le Bernardin, and many, many others—most often in the

name has been inexorably associated with El Bulli (the bulldog), it’s

kitchen, and as frequently with the chef—all within recent memory.

surprising that Ferrán Adrià had never actually been photographed

With chefs traveling so much these days—tending to far-flung out-

with one before. The result captures, I think, the playfulness at the

posts, being honored at Food & Wine festivals, or consulting on hotel

core of both the great chef and his craft. Mario Batali’s plumage surely

and casino restaurant operations—many have enjoyed as well the de-

expresses both a desire to dress-up and his outsize aspirations for

lights of Singaporean street food, elaborate kaiseiki meals in Japan,

greatness. Suzanne Goin is caught in freezeframe at the beach, like a

the ancient culinary traditions of mainland China, and every variety of

young Antoine Doinel at the water’s edge. Laurent Tourondel grabs for

edible exotica. Reeking, yet delicious, Sardinian cheeses, boutique

a Krispy Kreme (though he’d prefer to enjoy it with a grown-up beer).

wines, and rare, illegal game birds have been known to make their

Giorgio Locatelli looks petulant, yet unlikely to give up his mackerel.

way to some of their tables. Which is to say, chefs know the good

And I guess it’s only right that Jamie Oliver is photographed in front of

stuff. And they get a lot of it.

the Union Jack. He’s earned it. Eric Ripert and José Andrés play with their food. Lidia Bastianich wears it.Two of my favorite photographs

And yet, when we ask ourselves and each other the ques-

from this collection are of adults and children. The amazing father

tion, what—if strapped to a chair, facing a fatal surge of

daughter chef team of Juan Mari and Elena Arzak stand awkwardly

electricity—would we want as that last taste of life, we

apart and at attention, as if to distinguish the daughter’s considerable

seem to crave reminders of simpler, harder times. A crust of

accomplishments and abilities from those of her father. They appear

bread and butter. A duck confited in a broken home. Poor-

expressionless, but the love and respect between the two fills the

people food. The food of the impoverished but (only in the abstract)

empty space. It is the father who beams like a proud schoolboy—a

the relatively carefree. When we think of what we would eat last, we

few feet away from his greatest accomplishment. And of course,

revert from the loud, type A, obsessive, dominating control freaks

Gabrielle Hamilton gets right to the core of what chefs do in typically

we’ve become back to the children we once were. Not that all of us

blunt fashion: We feed others.

were happy children, but we were children just the same. If cooking professionally is about control—about manipulating the people, ingre-

I’m of two minds about my photograph. I do always joke that

dients, and the strange, physical forces of the kitchen universe to do

(as some comedian once suggested ) “I want to leave this

one’s bidding; the always anticipating, always preparing, always domi-

world as I entered it: naked, screaming, and covered with

nating one’s environment—then eating well is about submission.

blood,” but I think perhaps Melanie might have taken me too

About letting go.

literally. I’m sure we can all agree that it’s probably not wise to make career decisions after four shots of tequila.

Melanie Dunea managed to convince a goodly number of

Maybe she just thought it was cheaper than flying me to Versailles…

the world’s best, and best-known, chefs to let it all go. To behave for a few moments like children, and then to allow

—ANTHONY BOURDAIN

those moments to be photographed. To be playful, or playing at being the adults they aspired to be. Certainly Daniel Boulud’s dream of a noble death at Versailles is a little boy’s

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-

MICHELLE BERNSTEIN -

What would be your last meal on earth? My last meal on earth would have to be a long, drawnout, and delectable multicourse feast. I would want the people who created the favorite dishes of my life to prepare miniature versions for me. Since this is the grand finale, I’d want to slow down and taste every morsel. I tend to get excited and eat too quickly (as chefs learn to do out of necessity), but for this meal, I’d want to savor every bite. I would have a dozen perfect, chilled oysters — six Island Creek and six Kumamoto, both with lemon — followed by a tin of golden osetra caviar atop crème frâiche and my mom’s potato pancakes. I’d have asparagus served just how I ate it in a tapas restaurant in San Sebastián, Spain: fat and earthy, roomtemperature, and topped with a frothy garlic and lemon aioli — absolutely perfect. And sorry animal activists, but this is my dream meal, so next would be braised foie gras from Alain Ducasse, like I ate at his restaurant in Monaco, topped with a ton of fresh shaved summer truffles and duck jus. Then Gary Danko’s poached lobster. I don’t know whether it was eating it alongside my husband and being in utter ecstasy, or just the lobster itself, but it was damn good! I would definitely have some of my momma’s amazing lasagna, just a little tiny piece, which she layers with an awesome Bolognese filled with spicy sausage and creamy béchamel, and reggiano and pecorino cheese. It’s been my birthday favorite ever since I can remember. And perhaps it’s mundane, but it’s my dream — a slice of steak from Peter Luger’s! Sushi from Masa would cleanse my palate and make me feel so uplifted, and since this is my last supper, who cares about the money! Last, but not least , a virtual carousel of pastries — amazing Miami pastry chef Hedy Goldsmith’s interpretation of a s’more; Mom’s upside-down pear cake; macaroons from Fauchon; anything made by Pierre Herme but hopefully something with chocolate; some Joe’s Stone Crab key lime pie; and finally, some of my own banana cream pie. What would be the setting for the meal? I think the best place would be at home, not at the dining room table or anything, but just lounging about as if we were in Morocco, on pillows, comfortable and relaxed. What would you drink with your meal? It depends on the course, but I’d like to include champagne, beer, and a chewy red wine.

Definitely, but I’m afraid that I would jump up and down and spin around too much if it were live, so I think it would have to be recorded. I love Maná, U2, Sting, and anything Cole Porter. Who would be your dining companions? My husband, my close family, and my in-laws. Who would prepare the meal? The chefs above — oh, and Mom! But Mom would have to make sure she was done cooking her part way before the meal began because I’d want her to sit and enjoy the whole dinner!

- JONATHAN WAXMAN What would be your last meal on earth? For my last meal I would have handmade tortilla chips with guacamole made from organic tree-ripened avocados, Don Julio tequila margaritas with limone verde; fresh gnocchi with grated Rhône Valley truffles; Roero arneis from a good producer; grilled porcini salad with butter lettuce, good olive oil, and sea salt; and condrieu from André Perret. Then spit-roasted spring lamb from Sonoma Valley with new potatoes cooked in the ashes, followed by old, cave-aged gruyère. Dessert would be a milk chocolate and shortbread cookie ice-cream sandwich, served with wild strawberries. What would be the setting for the meal? Montmin, France, which is above Talliores, in the summer. What would you drink with your meal? I would pair a 1950 Château Margaux with the spring lamb; a great zinfandel with the gruyere; and a 1950 Château d’Yquem with dessert. Would there be music? I would like to listen to Miles Davis; Cream; Mozart; Bach cello; Ellington with Cat Williams solos; J.J. Johnson, the Hindemith Trombone Concerto; Beatles; and Airto. Who would be your dining companions? I would like to have the following people around me: my family; my brothers and their families; my wife’s family including kids, my friends, in no particular order, Craig Schiffer and family, Colman Andrews and family, Ralph Meyer and family, Mark Williamson and toutes families ensemble (he has two wives). That’s enough. Who would prepare the meal? My family.

Would there be music?

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

- MASAHARU MORIMOTO -

- GEORGE MENDES -

What would be your last meal on earth? My last meal would consist of white rice, miso soup, tuna sashimi, and pickles. First of all, I would polish rice in a milling machine. And from the milled rice, I would select only the pieces exactly the same size and pick them up with tweezers. Then I would wash the rice and cook it with water over burning binchot and charcoal. To make XXXXX for my miso soup, I would use bonito flakes from Makurazaki of Kagoshima, Japan, and rishiri-kombu from Hokkaido. I would shave the kombu myself. I would use miso past made of whole soybeans and fresh tofu., which I make using high-grade soy milk. For my tuna sashimi, I would use sustainable tuna and eat it with wasabi from a three-year-old wasabi root from Shizuoka and three-year-fermented soy sauce. Lastly, I would place pickled vegetables in season on a bed of rice bran left over from milling the rice.

What would be your last meal on earth? The day would have to start with really good coffee and a bagel toasted with cream cheese. Fresh-squeezed OJ as well. Lunch would have to be a sandwich of some sort of sea urchin containing wasabi or mustard oil. Then-the final meal- a dry-aged rib-eye steak with a black truffle red wine sauce. A really well executed baby greens salad with slivers of aged Parmesan and a side of roasted potatoes with olive oil, paprika, and rosemary. What would be the setting for the meal? It would be out on some mountain range, overlooking endless hills on a bright, sunny day. We’d eat at a table under a tree with hammocks hanging around, livestock grazing in the distance. What would you drink with your meal? As we mingled, Billecart-Salmon Rose Champagne, then great sparkling and still water (perhaps from a nearby spring), then a bottle of 1986 Corton-Charlemagne and a bottle of 1990 DRC Richebourg. Would there be music? Yes. Lightly playing in the background. An eclectic mix. Who would be your dining companions? My girlfriend (or wife), mom, dad, sister and close chef friends.

What would be the setting for the meal? In a room of a hilltop inn, from which I can see the ocean. What would you drink with your meal? Junmai Sake. Would there be music? No music but the distant sound of a sea breeze, ocean waves, fishermen’s boats, and seagulls. Who would be your dining companions? My wife and my dog.

Who would prepare the meal? Thomas Keller. Although I never worked for him, he has always been an enormous inspiration for me.

Who would prepare the meal? Myself.

Flip a page in this book and you’re probably looking at someone who has dined at Arzak, El Bulli, the French Laundry, Ducasse, Robuchon, Tetsuya, Masa, Le Bernardin, and many, many others— most often in the kitchen, and as frequently with the chef—all within recent memory. 60


FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

sorbetti, e granite.

- PAUL BARTOLOTTAWhat would be your last meal on earth? If I knew this was really it my last meal! — then with God’s permission (and Melanie’s OK, of course), I would squeeze in two last meals, one lunch and one dinner. They would be about the people — both living and dead — who are important in my heart and to whom I have a genuine debt of gratitude. What would you serve for your last lunch? When I was a boy, my father would take me down to the seafood markets on Brady Street in Milwaukee. He would buy all this seafood and spend the whole weekend cooking. We never had access to the Mediterranean seafood that I now do, so for the last lunch, I would treat them to Ligurian octopus salad, a mountain of boiled langoustines (I want my family to taste “the best langoustine on the planet,” which I discovered only after both my mother and father passed away), and lastly, spaghetti with clams, which was one of my mom and dad’s favorite dishes. What would be the setting for the lunch? There is nothing quite like being on a sailboat in the Mediterranean, eating seafood. I had always hoped to treat my parents, my brother, Joe, and my two sisters, Maria and Felicia, to this magical experience. This would be my chance. What would you drink with your last lunch? Falaghina, Falaghina, and some more Falaghina. That would be followed by a nap, up on deck, snuggling with my wife and daughter in my arms, with the cool breeze of the Mediterranean passing over us and the sea gently rocking us to sleep. Who would be your dining companions for lunch? My immediate family and their families. I would like my mother and father to see how all their children grandchildren have grown up. I know they would be so proud. Who would prepare the lunch meal? My wife, Robbi, who is the real chef of our household, my daughter, Giulia, and me. We would do all the cooking as a family, as is our custom, and as it should be. What would you serve for the last dinner? Fettunta (grilled Tuscan bread drizzled with Paolo Pasquali’s super premium olive oil), the best salumi in Italy (Culatello di Zibello, Salame di Felino, Prosciutto Toscano del Contadino, Mortadella di Bologna, Cicciolata di Parma, Coppa Piacentina, Finocchiona, and Rigatino Toscano) with Piadine Romagnolo (Romagna flatbread), tajerin con tartufo bianco (thin Piedmontese ribbon pasta with white truffle), tortellini al Ragú, fiorentina di Chianina alla griglia (grilled Chianina beef porterhouse steaks), costole di maiale alla griglia (grilled fresh pork ribs with garlic and rosemary), scotta ditto d’agnello alla griglia (grilled baby lamb chops with garlic and rosemary), piccione al forno a legna (wood-roasted squabs), funghi porcini trifolati (porcini mushrooms), patate arrosto (roast potatoes), frutta, gelati,

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What would be the setting for the dinner? A hilltop town just outside Montalcino. We’d eat at a dining table nested beneath a rustic pergola covered in vines and overlooking the bucolic valley and abbey below. We would begin to nibble in late afternoon while cooking, lighting the candles out on the pergola table just before sunset. What would you drink for dinner? We would imbibe on our favorite bubbles, Champagne Gosset, all afternoon while cooking. At dinner we would drink a fun assortment of great mature vintages of Barolo, Barbaresco, Chianti, and lots of Brunello di Montalcino. And near the end of the night, most likely just before sunrise, we would sip a most delicious antique Madeira and illycaffè espresso. Would there be music at dinner? Yes, the music of human voices. Everyone telling stories, talking over each other all night long, chuckling and laughing, with the backdrop of the crackling wood-fired grills, the sounds of Italian countryside at night, and the Gregorian chants echoing up from the abbey below. Who would be your dining companions for dinner? Everyone from lunch would also be present at dinner along with all my extended family. I would also want the chefs and managers who have made and served my food throughout the years to have the night off, and I would cook for them!


“Create places to socialize and enjoy private moments.” “A diversity of space gives you more revealed, open areas where you can cook, chat or entertain, like the island in the front of this kitchen. And more closed areas like here in the back, where you can prep or craft beautiful cocktails or just have a solitary, discrete moment.” Loren Daye is a Brooklyn-based designer and owner of creative design studio, Love Is Enough.

Watch Loren talk about creating different types of spaces within your kitchen. View this video, and see more experts, at jennair.com/masterclass.


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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Jenn-Air Master Class Culinary Demonstrations Soak it in. Before your eyes, a pantheon of culinary and epicurean stalwarts will translate decades of practice into take-out sized morsels of knowledge. Their instinctive movements and careful precision will create a theater to delight all of the senses. With time, their tutelage will become your inspiration to pursue a greater experience in the kitchen; to dazzle and engage your friends and family, much as you were captivated by the grand exhibition of culinary prowess here at Pebble Beach Food & Wine.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Cooking Demonstration with Fabio Viviani The Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Fabio Viviani poses a triple threat as a chef, restaurateur and TV personality. Fabio is the Florentine whiz kid who charmed a generation with his appearance on "Top Chef: Season 5" but he's far more than just a pretty face. Fabio's TV chops are matched by both his cooking technique and business savvy, and he's quickly catapulted into the ranks of the most successful young chefs in the nation.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

DANIEL: Taste Perfection with Daniel Boulud Presented by Lexus The Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

In honor of the twentieth anniversary of Chef Daniel Boulud’s acclaimed Michelin threestarred restaurant, DANIEL, Lexus invites you to an experience inspired by what the International Herald Tribune cites as “one of the top ten best restaurants in the world.” From having restaurants regaled with four-star ratings from The New York Times to being awarded France’s highest honor as a Chevalier de la Légion d'Honneur, Boulud is one of the most celebrated chefs in the world. Join us as we recognize this distinguished member of the Lexus Culinary Masters, and taste some of the all-time favorite dishes of DANIEL paired with plenty of Champagne to toast this culinary titan.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Cooking Demonstration with Guy Fieri The Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

The world’s energy crisis would be solved if only we could figure out how to clone Guy Fieri! This whirlwind chef is one of the busiest in America – with NY Times best-selling cookbooks, multiple television shows, restaurants and charitable pursuits, Guy epitomizes the rockstar chef, albeit one with a giant heart. Come watch him work his mojo on our culinary stage here at Pebble Beach and just try to keep up.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Danny Meyer, Michael Romano & Carmen Quagliata The Inn at Spanish Bay- Jenn-Air Master Class Culinary Stage

Danny Meyer was not even thirty when he opened Union Square Café in NYC; working with Chef / Partner Michael Romano at this original outpost was an inspired choice. Both these men genuinely represent the “enlightened hospitality” ethos they've now championed for so many years, e.g., the idea that you can do great food while making guests feel like family. Joined by Carmen Quagliata, executive chef of Union Square Cafe today, they’ll share how they’ve transformed personal warmth into a serious restaurant empire in this Master Class.

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TH E O F F I C I A L C H O C O L ATE O F P E B B L E B EAC H F O O D & WI N E

MASTE R I N G TH E A RT O F R E F I N E M E NT L I N DT E X C E L L E N C E Pure, rich, intense. When you savor the taste of EXCELLENCE, the thin, refined dark chocolate melts evenly to reveal complex layers of flavor. Crafted with the finest ingredients by the Master Chocolatiers at Lindt. Learn more at LINDT.COM

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Carla Hall - Cooking with Love The Inn at Spanish Bay- Jenn-Air Master Class Culinary Stage

Fan favorite Carla Hall's multiple appearances on Top Chef showcase her winning ethos - that great food can only come from a place of love. "If you're not in a good mood," she says, "the only thing you should make is a reservation." Currently starring on ABC's hit show The Chew, this former model and chef entrepreneur makes her second appearance at Pebble Beach Food & Wine to share some of her insider's tips.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Cooking Demonstration With Anne Burrell The Inn at Spanish Bay - Jenn-Air Master Class Culinary Stage

Chef Anne Burrell is the whole package – an enormously entertaining and talented chef who’s also a polished culinary instructor. Come get schooled as the star of the “Worst Cooks in America” takes you to task, in our own boot camp for aspiring foodies. At Pebble Beach Food & Wine, we bring the TV stars off the screen and into your circle so don’t miss this chance to get up close and personal with one of America’s most fun food personalities.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Cooking Demonstration with Jacques & Hasty Torres The Inn at Spanish Bay- Jenn-Air Master Class Culinary Stage

“Love in the Time of Chocolate” might be the title of Jacques and Hasty Torres’ very own magical-realism fairy tale. He is one of the world’s most respected pastry chefs, she is better known as Beverly Hills’ beloved “Madame Chocolat” ...together, they are the First Couple of Chocolate. Come join them both as they entertainingly explain the ins and outs of all things sweet at Pebble Beach’s most decadent demo.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

CECILIA

Chiang

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By Michael Bauer


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

At the age of 93, Cecilia Chiang has the energy of a 30-year-old.

When Mandarin moved to Ghirardelli Square in 1968, it became a

We dine together often, and on a recent night out, we finished our

bona fide hot spot, its 300 seats packed nightly with luminaries

dinner and a bottle of wine, but it was still early for Cecilia. So we

such as Wolfgang Puck, Jackie Onassis, and James Beard. Along

stopped by the Park Tavern in San Francisco, where we sat at the

with her son, Philip Chiang, Cecilia conceived Mandarette, the fore-

bar and downed champagne and Country Lawyers, bourbon

runner of P.F. Chang's China Bistro, founded by Philip and restau-

cocktails. With her eyes twinkling more than the jeweled brooch on

rateur Paul Fleming, today a hugely successful international chain.

her blue Mandarin-style jacket, Cecilia surveyed the room and said, Cecilia's story is so rich she's written two memoirs: The Mandarin

"I love crowded bars. They make me feel so alive."

Way (Little Brown, 1974), detailing her culinary success, and The In San Francisco, Cecilia is food royalty. She has sprinted gracefully

Seventh Daughter (Ten Speed Press, 2007), chronicling a privi-

into old age after a legendary career that revolutionized the way

leged Beijing childhood and her 1,000-mile trek across China on

Americans eat Chinese food. It started in 1959, when as a new im-

foot to flee Japanese occupation. Many contend Cecilia Chiang did

migrant from Shanghai by way of Beijing and Tokyo, she opened

for Chinese food what Julia Child did for French. I suspect she's

the restaurant Mandarin in the city's Russian Hill neighborhood.

not quite finished yet.

There she introduced a full-flavored Northern Chinese menu, including then-novelties such as hot-and-sour soup and pot stickers, to a public who had known only a bland, Americanized version of Cantonese. Other dishes, such as Peking duck and delicate shredded abalone with bean sprouts, put forth the idea of Chinese food as an upscale cuisine, as did the restaurant's opulent interior.

In San Francisco, Cecilia is food royalty.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

S.Pellegrino® and Acqua Panna® are far from ordinary waters. S.Pellegrino flows from thermal springs in the foothills of the Italian Alps, while Acqua Panna emerges from the Tuscan Apennine Mountains. Their long journeys to the surface infuse each of these waters with its own special combination of minerals. The result? Great tasting waters that complement fine dining, refresh the palate and bring a myriad of flavors to life.

To learn more, visit www.facebook.com/FineDiningLovers ©2013 Nestlé Waters North America Inc. 84


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

THE CHEFS For a chef, their art is not a profession, it’s a culinary obsession. Their raison d’etre: A perpetual pursuit of perfection on a plate. These stalwarts snare five-star ingredients, unraveling their true potential. Through spontaneity or strategy, a chef can preserve an ingredient’s purity or rebuild, repurpose and redefine it entirely. Abracadabra: Your palate and point of view are transformed. Down to the most diminutive of detail, they dish up the consummate dining experience. Here with us at Pebble Beach, our chefs make anything possible.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

MARK AYERS

For more than two decades, Chef Mark Ayers has continued to strengthen his culinary skill while developing a savvy for the restaurant business. After graduating from the Culinary Institute of America in Hyde Park, NY in 1992 ranked number one in his class and voted most likely to succeed, Ayers served as Kitchen Manager for Dante’s Restaurant Inc. in Pennsylvania where he oversaw the entire staff, learned the logistics of training and stock, and was responsible for the start up of a new unit. In June 1994, Ayers moved out west to take a position at the celebrated Park Hyatt Beaver Creek in Colorado, working his way up from Chef Tournant to Executive Sous Chef by the time he left in 2002. The sunny weather and prime produce of California beckoned, and Ayers relocated to Carmel to work as the Executive Chef for Highlands Inn where he

was able to fine-tune his skills for menu development, experience with banquet functions, and helped facilitate the annual Masters of Food & Wine event, a premier west coast culinary production . In 2007, Ayers joined the Hyatt Regency in Monterey, CA as the Executive Chef where he was responsible for all culinary operations for two hotels making him a regional expert in Central Coast hospitality. Ayers joined the team at Coastal Luxury Management in 2010 founded by the directors of Pebble Beach Food & Wine to launch Cannery Row Brewing Company and Restaurant 1833 where he now serves as the brand’s culinary advisor.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

MARK AINSWORTH

PETER ARMELLINO

Organic Alchemist | Culinary Savant | Serial Entrepreneur Pioneering a mission to ‘clean-up’ the bakery aisle and offer artisan breads and baked goods that are organic, natural, and humane, Mark founded Pastry Smart in 2006.

Chef Peter Armellino began cooking professionally in New York when he was 17 years old. Following stints at both Gotham Bar & Grill and Grammercy Tavern, he came west and landed a sous chef position at Jardinière, where he worked with Chef Douglas Keane. His resume also includes working with Chef Laurent Manrique at both Campton Place and Aqua. Chef Traci des Jardins brought Chef Peter along with her to the set of Iron Chef, where they made easy work of beating the orange clogs off of Mario Batali in “Battle Shrimp.”

The idea: to make the highest quality product with the best ingredients on the planet. The result: The first & only American Humane Certified bakery, an exclusive food supply chain that ensures humane animal husbandry, from farm to table. Housed within a 40,000 sq. ft. state of the art, energy efficient, production facility, Pastry Smart is where artisan-bakery-meets- modernpastry-factory.

Under Chef Armellino’s leadership, The Plumed Horse in Saratoga has been added to the very short list of Northern California restaurants to lay claim to a coveted Michelin Star. He also carries the title of “Best Chef in The South Bay.” The Plumed Horse’s Executive chef and partner Peter Armellino's quintessentially California food is luxurious and refined. The list of 1,800 wines from around the world is encyclopedic and the service is formal but friendly.

Mark is the creative visionary, driving product development from concept to market, resulting in innovative products and new market opportunities within the world of organic. Mark specializes in R&D, recreating commercial products with a unique, current day market twist, consulting with several Fortune 500 companies. He is able to understand the needs within the food industry, concept and develop brands or products, and advise on the appropriate go-to-market strategy.

Named the “Best New Restaurant in 2008” by Esquire, Plumed Horse is a culinary standout in a region that boasts its fair share of culinary masters. With one Michelin Star, this contemporary Californian restaurant features a seasonal menu using the highest quality ingredients, including sustainably sourced fish and shellfish, and local and organic produce.

When he’s not in the kitchen, Mark can be found running with the dogs {he has two beloved bulldogs} and is famous for his Pisco Sours. He doesn’t believe in leftovers, lives on Hawaiian time and his personal motto: Nothing worth having comes easy!

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) FRIDAY, APRIL 5 12:00 PM A LUNCH CELEBRATING 40 YEARS OF CAKEBREAD WITH THE CAKEBREAD FAMILY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

GABRIEL ASK

ROB BAKER

Gabriel Ask joined Montage Hotels & Resorts as Executive Chef for Montage Beverly Hills in February 2011.

Chef/Owner Robert Baker of Me and the Hound Memphis Barbecue was born and raised in Memphis TN...where pig is king. After 10+ years of participating in Memphis in May World Barbecue Championship good fortune would bring him to beautiful Monterey CA where he is trying to share his love of low and slow smoking. Using 100% fruit woods from only local orchards (apple,apricot and peach mainly) the meat is never injected,marinated or basted...just 20+ hours of fruit wood smoke and family recipe dry rub applied before entering the smoker. The smoker isnt even opened until appx 18 hours of smokin. If your lookin....it ain't cookin! When the meat is hand pulled at time of serving it then and only then gets a shot of family recipe vinegar sauce..never gets a bath in sauce--that's a sin...ENJOY

In this role, Chef Ask leads the culinary operations of Montage Beverly Hills, continuing the property’s commitment to creative dining experiences that feature a modern infusion of California’s finest seasonal ingredients and artisanal products. Chef Ask is responsible for the special events, private dining, catering and conference services, banquets, and the stunning rooftop restaurant, The Conservatory Grill, which features unparalleled views of the Hollywood Hills, at Montage Beverly Hills. Chef Ask began his culinary career working at the French Laundry and continued on to hone his skills under such other prestigious chefs as Alain Ducasse and Joël Robuchon. Most recently, Chef Ask served as Executive Sous Chef for The Resort at Pelican Hill. Prior to that, he was with the Bellagio Hotel and Casino. While living in Nice, France, Chef Ask found that going to the market every day was a great source of inspiration. This instilled a strong desire to become a cook and eventually a chef. He attended Loyola Marymount University, graduating with a degree in International Business. At Montage Beverly Hills, he oversees the entire culinary program of 100 cooks and chefs, who continue to inspire him every day. In his free time, Chef Ask enjoys spending time with his wife and young son, skiing, golfing, traveling, and cooking with friends.

1.) SATURDAY, APRIL 6 10:00 AM - PERFECT PARTNERS - MUSHROOMS & PINOT NOIR 1.) THURSDAY, APRIL 4 8:00 AM CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

TONY BAKER

PAUL BARTOLOTTA

Chef Tony Baker started his career in England. Following graduation from culinary school in Bristol, Tony worked in several highly acclaimed restaurants around the country including: Hintlesham Hall and Lucknam Park Hotel, moving to the US in 1994. Chef Baker’s commitment to sustainable ingredients and local purveyors has earned him praise and acclaim on a national level. Chef Baker’s awards and accolades are extensive from the United Fresh Produce Excellence award, American Culinary Federation's "Celebrated" Chef of the Year award, Edible Magazine Chef of the year - Monterey and many others.

Chef Paul Bartolotta offers a simple and refined Italian menu that re-defines traditional American notions of Italian dining at his eponymous restaurant, Bartolotta, Ristorante di Mare at Wynn Las Vegas. Focusing only on indigenous seafood, Bartolotta imports 1.5 tons of seafood each week from cities that lie along the coast of the Mediterranean. Adding to his prolific list of awards, in 2009 Paul won the James Beard “Best Chef, Southwest” award. In 1994, Paul received the award for “Best Chef, Midwest,” making him the only chef to have won this honor in two different regions.

The celebrated local Chef, local radio voice, and television personality with appearances among others on “View From the Bay”, “Bringing it Home”, “The Rosy Chu Show” and a national television endorsement for the “Ove Glove” is doing his part to help elevate the nation's culinary standards. Baker’s Bacon, Chef Baker founded his own brand of bacon in 2011 Baker’s Bacon. “I found a need for truly hand crafted British style dry cured farmhouse back bacon, from quality natural pork” After months of testing, he now makes three forms of his bacon and sells primarily to the foodservice industry in California, as well as via mail order at www.bakersbacon.com

Upon his return from an apprenticeship at renowned restaurants in Italy and France, Paul opened San Domenico in New York City to great commercial and critical acclaim. Having received three stars in The New York Times “Top 50 Restaurants” in the U.S., he also received designation from Conde Nast Traveler, and “Best New Restaurant New York” in Esquire Magazine. Paul also co-founded the Bartolotta Restaurants with his brother Joe in their hometown of Milwaukee. In addition, the brothers operate three quick-casual restaurants in the Milwaukee airport, as well as exclusive catering at Pier Wisconsin, The Grain Exchange and the Boerner Botanical Gardens.

1.) FRIDAY, APRIL 5 12:00 PM - A DAY IN ITALY

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

3.) SATURDAY, APRIL 6 6:30 PM - MY LAST SUPPER

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

MICHELLE BERNSTEIN

ANGIE BERRY

Since drawing the national spotlight in the mid 1990’s, Chef Michelle Bernstein has remained one of the region’s most wellrespected and successful chefs/restaurateurs. A Miami native of Jewish and Latin descent, this passionate culinaire has dazzled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun. “My food isn’t heavy handed or unnecessarily complicated,” says Bernstein, a James Beard Award winner (Best Chef South 2008) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008). “It’s about amazing ingredients, layered flavors and simplicity. My style of cooking is inspired by my own food memories and it’s the simple, soulful cooking that stays that I remember from my travels. I cook the food I love and I think that love translates to the diners.”

As an Art Major from the University of Texas, the kitchen of restaurant Asiate in of one of the world’s top ranked hotels in NYC, is an unlikely place for Angie Berry to find herself today. But after two years in school, she realized that her true calling was in the culinary arts. Chef Berry, originally from Galveston, Texas, was born with a reverence for food and with grandparents who owned a farm that exposed her at an early age to fresh off the farm flavors and dining off the land. “My grandparents were the original farmto-table. I loved making food from what we picked in the garden,” says Chef Berry. After completing her culinary degree at The School of Culinary Arts in Houston, Chef Berry headed for the food mecca of New York City without a job but with a dream to work for the iconic Gotham Bar & Grill. She joined Asiate and Mandarin Oriental, New York as part of the opening team 2003 under Nori Sugie who was Asiate’s Chef de Cuisine at the time. She worked her way up from Tournant to her current position as Chef de Cuisine and also took a sabbatical from Asiate for 1 year to work at Del Posto. When asked why she loves working for Asiate, Chef Berry states, “I’m always excited that I’m encouraged to be creative with our dishes – this, and seeing the look on the faces of our guests, is really what inspires me day-to-day.” Today, Chef Berry is responsible for the overall management of the award-winning restaurant, Asiate.

These days, Bernstein is busier than ever. Beyond successful restaurants, Michy’s and Crumb on Parchment, and her own family (she and husband/partner David Martinez recently became parents), Bernstein dedicates time to Common Threads an afterschool program for underprivileged kids and regularly appears on an array of national TV shows, from Top Chef to Good Morning America. In addition, she is part of the Lexus Culinary Masters, a brand ambassador for Crisco, and is a member of the Macy’s Culinary Council and the LEAN CUISINE® Culinary Roundtable.

1.) FRIDAY, APRIL 5 12:00 PM SOUTHERN CALLING: LEXUS CHEF'S TABLE LUNCH WITH BERNSTEIN & FEARING

1.) SATURDAY, APRIL 6 12:00 PM – LEXUS GRAND TASTING SATURDAY

2.) SATURDAY, APRIL 6 6:30 PM - MY LAST SUPPER

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

ANDRÉ BIENVENU

ABRAM BISSELL

André Bienvenu’s professional career has proved André to be one of the premier chefs of today. After graduating from Johnson & Wales University with a culinary arts and occupational science degree, he worked in multiple hotels and restaurants before spending 10 years with Hyatt Hotels where he worked in numerous properties establishing proper procedures and overall culinary operations. He is currently the Executive Chef of Joe’s Stone Crab, one of the busiest independent single restaurants in America, located in Miami Beach, Florida. He started a seafood manufacturing company called Dockside Foods, which produces a variety of seafood products. He also developed and patented food products that were sold to Kraft Food in January, 2009.

Abram, a native of the Florida Keys, began his culinary career while attending the New England Culinary Institute in Vermont. After graduation, he went on tocook at L' Espalier in Boston and Sierra Mar at the Post Ranch Inn in Big Sur, California. In 2006 Abram moved to New York to work at The Modern. He joined the Eleven Madison Park team in 2008 as a cook and quickly rose through the ranks, finding a true mentor in Chef Daniel. He became the executive sous chef there in 2010. During his time at Eleven Madison Park, the restaurant received four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World’s 50 Best restaurants. In the spring of 2012, Abram joined the opening team of the NoMad Hotel as chef de cuisine, playing an integral role in the design and development of the kitchen and the menu.

Among his occupational accomplishments are receiving first place in numerous regional competitions as well as silver and bronze places in national competitions. His restaurant was awarded “Top Zagat Winner.” He has appeared on major networks including local networks, Food Network, and he has been featured on covers and in several cookbooks. He is currently creating his own cookbook. André and his wife Lisa have been married for over 20 years. They have two children, a son of 19 who is preparing to attend Johnson & Wales in the fall, and a 17-year-old daughter. André enjoys donating his time for major charitable events around South Florida and coaching U-18 AA Golden Wolves Hockey Team.

1.) THURSDAY, APRIL 4 8:00 AM CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS

1.) FRIDAY, APRIL 5 12:00 PM - RAISING THE BAR MIXOLOGY LUNCH AT RESTAURANT 1833

2.) FRIDAY, APRIL 5 12:00 PM - THE BEST OF BELGIUM BEER LUNCH

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

3.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHAN BJORKLUND

MATT BOLTON

Chef Johan Bjorklund was born in Stockholm, Sweden, where he studied cooking at Kristine Bergs Hotel & Restaurant School. He graduated first in his class.

A California native raised in Hollister, Matt Bolton began his career in the culinary arts twenty years ago. Surrounded by a community rich in agricultural and farming history, he began working in local family owned steakhouse at the age of 15, his passion and determination propelling him quickly through the rank to Sous Chef. Immediately drawn to the precision and intensity of the kitchen, he continued his education at various restaurants. Joining Monterey Plaza Hotel in 1997, Bolton worked his way through the departments during his three-year tenure.

Johan always dreamed of travelling and considered everything as an opportunity in life. In 1978- 1979 he was hired as a sous chef for M/S Caribe on the Commodore Cruise Line. Upon his return to Stockholm he became the youngest Head Chef for the restaurant Baekahaesten. Having always dreamed of going to Paris, France to exercise his knowledge of Swedish cooking, he received the opportunity of being the head Chef at the Swedish Embassy from 1980-1983. In September 1983, Bjorklund opened his first restaurant. As he became increasingly interested in wine, he created a very interesting concept that was ahead of its time: blending a wine shop with a restaurant.

In 2000, Bolton began working with Chef Cal Stamenov at Bernardus Lodge as Sous Chef for Marinus Restaurant. During his tenure, he learned the exacting techniques that are the foundation of great cuisine, as well as the value of impeccable, quality ingredients, philosophies that are at the heart of his cooking today. With Stamenov, Bolton traveled to various events including the Nantucket Food & Wine Festival. In 2006, he assumed the role of Chef de Cuisine at The Covey at Quail Lodge in Carmel Valley. Under Chef Jeff Rogers, Bolton was given complete creative freedom in menu design and was tapped to contribute to Rogers’ high-profile dinner for a James Beard House Event in July 2009.

While travelling in Burgundy, he purchased the old Louis Jadot building located in Beaune. Due to the beauty of this town house he turned it into a luxury hotel, catering to wine connoisseurs and collectors L’hôtel de Beaune. A few years later, in 2002, the fourstar hotel opened with 10 rooms. In 2007, Johan returned to his first love, cooking, and decided to open up a restaurant next to the hotel, Bistro de l’Hôtel. Simple but refined food is accompanied by a vast wine list. Johan travels extensively to experience different cultures and find inspiration for his food.

In late 2009, Bolton joined the Pacific’s Edge team at Highlands Inn as Executive Sous Chef , and was promoted to Executive Chef overseeing all F&B operations in the Spring of 2010.

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 1.) THURSDAY, APRIL 4 12:00PM SOMMELIER APPRECIATION LUNCH 2.) FRIDAY, APRIL 5 12:00 PM - THE GRAND TOUR: EUROPEAN CONTINENTAL CUISINE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

DANIEL BOULUD

WILLIAM BURNS

Daniel Boulud is Chef-Owner of several award-winning restaurants. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

William grew up in Connecticut and naturally made his way to New York City to attend the prestigious French Culinary Institute where he graduated in 2007. While in New York City, Chef Burns had the opportunity to be behind the stoves at such world class restaurants as Le Bernardin and Eleven Madison Park. In 2008, William found his way out West and went on to work for The Ritz-Carlton, Laguna Niguel, where he worked under renowned pastry chef, Jeff Lehuede. William then transferred to the Ritz-Carlton, Lake Tahoe to work for one of his culinary inspirations, Traci Des Jardins.

DanielBoulud’s New York City restaurants include DANIEL, a three Michelin star Relais & Châteaux member; the elegant Café Boulud with its adjacent Bar Pleiades; DB Bistro Moderne; Bar Boulud and DBGB Kitchen and Bar as well as his two new Manhattan destinations, Boulud Sud and Épicerie Boulud are.

Through Traci’s guidance, Chef Des Jardins turned William on to the true spirit of California cuisine. William began working at Moody’s in 2011 and quickly became Sous Chef. Through his hard work, talent and dedication, William, at the age of 27, was promoted to Executive Chef in 2012. Chef Burns fell in love with the abundance of high quality ingredients and opportunity to have working relationships with farmers, ranchers and artisan cheese makers, to produce high quality meals straight from their farms to Moody’s diners. William is excited to give Moody’s diners an exceptional experience every time with new and innovative dishes that offer only the freshest, in season and highest quality ingredients available.

Beyond Manhattan he has created Café Boulud in Palm Beach and DB Bistro Moderne in downtown Miami. The Chef has extended his culinary reach internationally with Maison Boulud in Beijing and a new DB Bistro Moderne in Singapore. Bar Boulud, his first restaurant in the United Kingdom, opened in London’s Mandarin Oriental in May 2010. Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” In addition, he has been named a Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned three Michelin stars, a coveted four star rating from The New York Times, Wine Spectator’s “Grand Award”. 1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 5 10:00 AM DANIEL: TASTE PERFECTION WITH DANIEL BOULUD PRESENTED BY LEXUS

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

3.) FRIDAY, APRIL 5 6:30 PM - TRIBUTE TO A LEGEND: CECILIA CHIANG

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

ANNE BURRELL

LINCOLN CARSON

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America, and written a New York Times best-selling cookbook.

Lincoln Carson joined Mina Group in September 2006 with an extraordinary background in some of the best restaurants in the country. As Mina Group Corporate Pastry Chef, Carson is responsible for the dessert menu development, staff training and execution of the dessert menus at all of Mina Group’s 19 restaurants across the country. Working closely with Michael Mina and corporate chef David Varley, Carson brings his refined sense of texture, taste and tradition to the Mina Group restaurants, melding his interpretations with Mina’s creative style, for a cohesive and delectable finish to each guests’ meal.

Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef. Anne also cohosts Worst Cooks in America, a prime-time reality show where Anne leads a team of hopeless home cooks from around the country through culinary boot camp. In 2011, Anne published her first cookbook, “Cook Like a Rock Star,” which gives home cooks the confidence and support to be rock stars in their own kitchens. And, in the fall of 2011, Anne starred in her own right on Next Iron Chef: Super Chefs.

An impressive career constructed in the kitchens of great traditional French and contemporary American restaurants, his experience has taken him from renowned classics such as Le Bernardin, La Cote Basque and the Waldorf Astoria’s Peacock Alley to excellent American establishments including Carmel’s Highlands Inn. In Las Vegas, Carson’s experience includes Daniel Boulud Brasserie at Wynn Las Vegas and Bellagio’s Picasso. He also gained valuable experience at both the Olives and B.R. Guest restaurant groups in New York.

Burrell is currently focusing on new episodes of both of her hit shows and has begun work on her second book. Burrell’s first book, “Cook Like a Rock Star, was released in October of 2011 and earned a place on the New York Times Bestseller List.

Carson brings to Mina Group his classic French and American pastry training, enthusiasm, originality and dedication to producing unique, flavorful creations that will leave a lasting impression at each of the Michael Mina restaurants.

Burrell feels fortunate to have found a field that satisfies her so completely. "I feel so lucky that I have found my true passion in life."

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 5 12:00 PM - INTERACTIVE LUNCH WITH ANNE BURRELL 2.) SATURDAY, APRIL 6 6:30 PM - BATTLE OF THE COASTS - WEST 3.) SATURDAY, APRIL 6 3:30 PM - COOKING DEMONSTRATION WITH ANNE BURRELL

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

ALESSANDRO CARTUMINI

BILL CORBETT

To the delight of his guests, Chef Alessandro merges his European training, his subtle Italian sensibility, and his personal mission for fresh, healthy, and well-balanced cuisine to create menus which reflect the local bounty and regional flavors. Throughout his two decades of culinary experiences with several five-star hotels, including working his way up and through Four Seasons properties from Milan to London to California, Alessandro understands that being innovative and creative makes the headlines, but ultimately it’s all about pleasing his guests and their palates which he strives to achieve every day.

Bill Corbett joined The Absinthe Group in January 2011 as Executive Pastry Chef. With more than a decade of pastry experience at some of the most highly regarded restaurants, he has risen rapidly among the nation’s top pastry chefs. At Absinthe, Arlequin Café, Boxing Room, and Comstock Saloon, Corbett brings technique and innovation to his desserts and pastries, while keeping them accessible and well balanced. Within just a year of overseeing all of these menus, Corbett was honored with the “Best Pastry Chef 2011” award from San Francisco magazine.

Alessandro is currently the Executive Chef of Four Seasons Resort The Biltmore Santa Barbara and features local producers on his menus as part of his community-focused program.Alessandro Cartumini brings more than 18 years of experience with Four Seasons. Born in Italy, Cartumini grew up in a family devoted to food. His father was a pastry chef, and his grandfather also worked in the culinary field. Cartumini learned much of his trade by reading cookbooks as a child and by emulating his family’s talents in the kitchen. At age 14, he began an apprenticeship with the critically acclaimed chef Sergio Mei at the Pitrizza Hotel in Costa Smeralda, Sardegna, Italy.

A Waterloo, Canada, native, Corbett moved to New York in 2004 to work for B. R. Guest Restaurants under Executive Pastry-Chef Lincoln Carson, whom he credits with setting his foundation for classic pastry technique. Together the two managed pastryproduction for the group’s seven properties. In 2005 Corbett honed his skills at WD~50 as pastry-sous, learning how to integrate sweet and savory effectively from Pastry-Chef Sam Mason. In 2007 Corbett held pastry-chef positions with Dona and Anthos, where StarChefs.com named him “Rising-Star Pastry-Chef.” In the fall of 2007 he moved to San Francisco, California, to become pastry-chef at Michael Mina restaurant, and then joined the highly acclaimed Coi as executive pastry chef in late 2009.

1.) FRIDAY, APRIL 5 10:00 PM - FRIDAY AFTER HOURS PARTY

1.) THURSDAY, APRIL 4 9:00 PM - THURSDAY AFTER HOURS PARTY

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) FRIDAY, APRIL 5 12:00 PM A LUNCH CELEBRATING 40 YEARS OF CAKEBREAD WITH THE CAKEBREAD FAMILY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

JOHN COX

DOMINIQUE CRENN

John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar.

Dominique Crenn, a 2012 two Michelin stars chef at Atelier Crenn in San Francisco’s Cow Hollow district and two-time Michelin star chef at Luce in 2009 and 2010, focuses on cuisine as a craft and the community as an inspiration. “Atelier” can be defined as a workshop or studio, especially for an artist or designer, and this concept drives Chef Crenn’s modern vision for fine-French cuisine, where artistry is at the forefront. Crenn’s highly distinctive French heritage, imaginative gastronomic flair, and proven originality behind the stove at Atelier Crenn reflects her unique life story. From her beginnings in Versailles, France, to the title of Esquire Magazine’s 2008 “Chef of the Year,” combined with her recent win on Food Network’s “Iron Chef America,” Crenn has built a legitimate and solid reputation both nationally and internationally.

Chef Cox’s start at Sierra Mar in July marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after having trained at the New England Culinary Institute in Montpelier, Vt. His success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine. From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants.

In 2008, Crenn headed the kitchen at Luce in San Francisco’s Intercontinental Hotel where she earned her first Michelin star in 2009 and 2010. Crenn’s passion to create a deeply personal project led her to open Atelier Crenn in January 2011. Less than a year after opening, Atelier Crenn achieved its first Michelin star in October 2011. In October 2013 Atelier Crenn received their two Michelin stars. In 2012, Chef Crenn made history of being the first female chef in United Stated to received two Michelin Stars.

Most recently, Chef Cox served as executive chef at the celebrated Carmel, Calif. restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locallysourced ingredients. The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine. Chef Cox’s writing and photography have been prominently featured in the Edible Nations Magazines, a James Beard Award winning publication. He also serves as a board member for the New England Culinary Institute.

1.) THURSDAY, APRIL 4TH 12:00PM SOMMELIER APPRECIATION LUNCH

1.) SATURDAY, APRIL 6 6:30 PM - BATTLE OF THE COASTS - WEST

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

ANN CZAJA

MARK ESTEE

Ann Czaja (pronounced Chai-ya) is a Master Chocolatier with Lindt & Sprüngli, the world’s leading producer of premium chocolate. Ann began her career in Zürich, Switzerland where she resided for 14 years where she first developed an interest in culinary arts.

Mark Estee is driven by a love for authentic ingredients that create true connections between land, farmer, food and diner. Estee is the current chef/owner of Campo Reno, and partner/chef in Campo Mammoth. The Reno location of Campo was recently named one of Esquire magazine’s Best New Restaurants in America for 2012.

While working in Switzerland in the catering and restaurant industry, Ann realized desserts, specifically chocolate, were her passion. Ann pursued a traditional apprenticeship program to study pastry and chocolate, and shortly after earning her credentials as a licensed pastry chef and chocolatier, she began working for Lindt & Sprüngli in Switzerland.

Estee is the former owner of Moody’s Bistro and Lounge in Truckee and currently owns two Burger Me! restaurants in Truckee, CA and Reno, NV. Estee is a familiar face in some of the nation’s most respected restaurants from guest chef appearances at the James Beard House in New York City, the 4-Diamond Awahnee Hotel in Yosemite, Pebble Beach Food and Wine and Los Angeles Food and Wine Festival.

In her role at Lindt, Ann worked at one of the company’s chocolate boutiques in Zurich, where she coordinated demonstrations on the art of working with premium chocolate, while interacting with customers from around the world.

Mark spent 6 years with the Hyatt Corporation after graduating at the top of his class from Johnson and Wales in Providence, RI. Estee worked in restaurants and hotels in Lake Tahoe, San Francisco and his hometown of Boston. Estee was a member of Nutrisystem’s Culinary Council, CA Olive Ranch Culinary Council and consulted on many other projects and campaigns. He was awarded the Paul Harris Fellowship Award by Rotary International for his volunteerism and was the Reno Gazette Journal’s runner up for Small Business Entrepreneur of the Year in 2012. He is a past board president of Project MANA and he continues to this day to be involved in many areas of the community.

In 2006, Ann returned to the United States and continued her career with Lindt, as the Master Chocolatier for Lindt USA. Today, Ann focuses on product development and travels around the country leading classes and discussions on the benefits of premium chocolate. Ann has also collaborated with her Lindt Master Chocolatier colleagues from around the world on the Lindt Chocolate Passion cookbook, a collection of the chocolatiers’ favorite recipes. Through this, and all of her work at Lindt, Ann continues to share her deep passion for and knowledge of chocolate with others.

1.) FRIDAY, APRIL 5 3:30 PM LINDT PRESENTS THE ULTIMATE INDULGENCE - CHOCOLATE & WINE

1.) FRIDAY, APRIL 5 10:00 PM - FRIDAY AFTER HOURS PARTY

6.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

7.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

97


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

JUSTIN EVERETT

DEAN FEARING

Executive Chef Justin Everett is a longtime Bay Area and Wine Country resident. As with many chefs, Justin’s first kitchen job was dishwashing in high school. He worked his way up and received a culinary arts degree from Western Culinary Institute in Portland, Oregon.

Chef Dean Fearing stands tall, confident, and charismatic. On his chef jacket is a colorful embroidered image of his much-beloved Lucchese cowboy boots—he has 28+ pairs. (If that doesn't say something about his personality, then what will? His personal involvement in the restaurant is evident as he glides back and forth from the kitchen to his guests, all with a smile. Long known as the "Father of Southwestern Cuisine," there is no mistake: Chef Fearing has a passion for what he does.

Upon returning to Wine Country, he worked in some of the West’s best kitchens, including as chef de partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Most recently, he was named Best Chef of Napa/Sonoma for 2009 and 2010 as executive chef at El Dorado Kitchen in Sonoma, where he cultivated relationships with local farmers and instated a menu of approachable seasonal cuisine. His charcuterie and whole-animal cooking have a following among foodies.

Fearing credits his passion for food to days spent in his grandmother's kitchen, learning her classic Southern secrets and the most important cooking technique he employs to date: using an iron skillet. Chef Fearing has spent his life cooking for people who love good food.

At Murray Circle, Justin uses a blend of classic and modern cooking techniques but describes his food as “ingredient-driven” due to his relationships with local farmers, ranchers, fishermen and artisan producers. His menus reflect the season, with herbs and produce picked at their peak. The resulting flavors and textures enliven each dish.

"A lot of things inspire me in the kitchen, but the final plate ... the way it tastes, the way it looks, the customer's reaction, all of those are what gets me up in the morning," said Fearing. A graduate of the Culinary Institute of America, he spent 20-plus years at The Mansion at Turtle Creek. He still treasures and uses Granny Fearing's recipes today at his namesake restaurant, Fearing's.

Justin upholds the restaurant’s social responsibility by “employing, feeding and supporting” the local community. He has mentored local youth in the kitchen and partnered with Benzinger Family Winery to foster appreciation and respect for farming the land.

The exuberant Dean Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest” and diners from across the country flock to Dallas to experience his signature dishes.

Justin lives in the North Bay with his wife and three sons.

1.) FRIDAY, APRIL 5 12:00 PM SOUTHERN CALLING: LEXUS CHEF'S TABLE LUNCH WITH BERNSTEIN & FEARING

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

98


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

GUY FIERI

TYLER FLORENCE

Guy Fieri premiered his first show, Guy’s Big Bite on Food Network. Today, the “Culinary Rock Star” hosts the top-rated show Diners, Drive-Ins and Dives.

For the past fifteen years, Chef Tyler Florence (www.tylerflorence.com) has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision to fans around the world.

This California “guy” began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart named “The Awesome Pretzel” that he built with his father. Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France where he gained a profound appreciation for international cuisine. Guy now has several California restaurants and serves on the board of directors for the Educational Foundation of the California Restaurant Association. Passionate about empowering today’s parents to include their children in the kitchen and educate them about eating healthy, Guy helped draft California state legislation proclaiming the second Saturday in May annually as “Cook With Your Kids Day.” In 2011, he launched Cooking with Kids, a program that encourages healthy eating habits to address childhood obesity, strengthen the family unit, and increase our children’s self-esteem in a fun and positive way.

After graduating from the prestigious culinary program at Johnson and Wales University, Florence tackled the Big Apple where he helmed multiple acclaimed restaurants. As the buzz about the charismatic young chef’s food picked up steam, a fresh new television network took notice and the rest, as they say, is history. After 12 plus years as a franchise star of the Food Network, Florence has taken his food and his wit across the globe. He has starred in such series as How to Boil Water, a cooking show for novices, Food 911, his hugely popular “recipe rescue” show, as well as his signature series, Tyler’s Ultimate. Tyler recently released two new top-selling cookbooks – Stirring The Pot, and Dinner at my Place (Wiley) in addition to his three previous books- Tyler’s Ultimate, Eat This Book, and Real Kitchen (Clarkson Potter). In July of 2008, Tyler opened his first kitchen retail shop, The Tyler Florence Shop, in Mill Valley, California. In early 2010, Tyler opened his first signature restaurants, Wayfare Tavern, in San Francisco’s Financial District and El Paseo in Mill Valley. In Spring of 2010, adjacent to The Tyler Florence Shop in Napa, Tyler also be opened a new restaurant concept, Tyler Florence Rotisserie & Wine.

In October 2008, Guy released two books based on his widely popular show, both of which landed in the #1 spot on The New York Times Best Sellers List for 12-plus weeks. Guy later released his first cookbook, Guy Fieri Food (William Morrow). Guy lives in Northern California with his wife, Lori and two boys, Hunter and Ryder.

1.) FRIDAY, APRIL 5 3:30 PM COOKING DEMONSTRATION WITH GUY FIERI

1.) FRIDAY, APRIL 5 6:30 PM - TRIBUTE TO A LEGEND: CECILIA CHIANG

2.) FRIDAY, APRIL 5 6:30 PM - INTERACTIVE DINNER WITH GUY FIERI

2.) SATURDAY, APRIL 6 6:30 PM - BATTLE OF THE COASTS - WEST

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

SHON FOSTER

JASON FRANEY

Shon Foster is the Executive Chef at Amangiri. Named one of “America’s Best Hotels for Foodies” byTravel & Leisure in January 2013, Amangiri is a boutique resort tucked into the canyons of Southern Utah at Canyon Point, near the Arizona border, and a member of Aman Resorts, a collection of luxury resorts around the world.

A native of Palm Beach, Florida, Jason first began cooking at age 15, getting his start at Breakers Hotel. Looking for a new challenge, Jason took a job at Campton Place at age 24, working for then-chef Laurent Manrique. A year later, Daniel Humm took over as executive chef, and quickly made Jason his executive sous chef. When Campton Place received four stars from The San Francisco Chronicle it attracted big-city restaurateur Danny Meyer, who lured Chef Humm to Eleven Madison Park in Manhattan. Charged with remaking Eleven Madison into a flagship restaurant, Humm insisted Mr. Meyer bring Jason as well.

A life-long lover of all things gustatory, Shon takes a thoughtful approach to food, blending contemporary French cuisine with the locavore tradition. Since taking over the helm of the kitchen at Amangiri in fall 2012, Shon has featured dishes that highlight ingredients and culinary traditions native to Utah and the Southwest US integrated with flavors from around the world. His aim is to let the pure flavors of the ingredients shine while allowing room for experimentation and spontaneity. The result is an evolving menu that showcases Shon’s creativity in the kitchen and captures the vibrancy of the local culinary landscape.

Together they set to ushering in a new era of fine dining within Danny Meyer’s hospitality empire. After six years of working under Daniel Humm, Jason left the post of executive sous chef to become the executive chef of Seattle’s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan’s dining scene, Franey set a new course: make 60 year-old Canlis in Seattle the city’s preeminent food destination. After only two years, Jason was named one of Food & Wine Magazine’s Best New Chefs and The People’s Best New Chef Northwest. In 2012, he was a finalist for the James Beard Best Chef: Northwest award. Jason is Canlis Restaurant’s fifth-ever executive chef in 62 years.

Shon has charted his own path in the culinary world, spending a handful of years as a recording engineer in the music industry before entering the world of fine dining. In 2012, Shon accepted an invitation to participate in Mist: Salt Lake, a six-week-long popup restaurant helmed by Chef Gavin Baker, and anchored by guest chefs Viet Pham, Colton Soelberg, Ryan Lowder and Takashi Gibo. Prior to Amangiri, Shon was the Executive Chef at Chez Bison at Zion Mountain Ranch.

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

1.) FRIDAY, APRIL 5 6:30 PM - FOOD & WINE MAGAZINE BEST NEW CHEFS ALUMNI DINNER

2.) SUNDAY, APRIL 12:00PM- LEXUS GRAND TASTING SUNDAY

2.) SATURDAY, APRIL 6 10:00 PM - SATURDAY AFTER HOURS PARTY

100


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

CLARK FRASIER

DANIEL FUREY

Over 20 years ago, chefs Clark Frasier and Mark Gaier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy governs the restaurant today. In 2010, the James Beard Foundation named the duo "Best Chefs in the Northeast." Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine,Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs.

The newest member of Coastal Luxury Management’s Chef Team, Daniel Furey, brings great passion to Cannery Row Brewing Company located on Monterey’s historical Cannery Row. He has spent his career developing solid techniques and his creative approach and definitive culinary style are evident in every dish he develops. Furey is an Alumni of the New England Culinary Institute in Montpelier, Vermont and interned at Rene Bistrot in New Orleans. Following a move to Chicago his next post was with renowned Chef Jean Joho at Everest Restaurant, followed by a Sous Chef position at Joho’s Brasserie Jo. Following Chef’s Joho expansion in the West, Furey made the trek westward to work at Joho’s Las Vegas outlet, Eiffel Tower Restaurant located at the Paris Hotel.

Arrows has garnered national and international accolades, chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The inspiration for the chefs’ culinary style traces back to California, where Mark & Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark began his culinary career in Boston under the tutelage of Jean Wallach. It was during this period that he honed his basic skills as a chef followed by his move to San Francisco.

Lured back to the East by Chef /Owner Daniel Stern’s Mid Atlantic Restaurant and Tap Room in Philadelphia he sourced local produce, cheese and meats and worked closely with several brewers and farmer to present monthly dinners that featured artisan breweries. Furey’s vast background touches all the right chords with his new position at CRBC which features a tap line of over 70 artisan brews, gastro pub cuisine and an atmosphere fueled by fun.

Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant yearround. Clark joined Stars Restaurant as chef tournant and it was here that Clark developed his acumen with Asian ingredients and flavor combinations, a sensibility incorporated into their restaurants’ menus.

1.) FRIDAY, APRIL 5 6:30 PM - BATTLE OF THE COASTS - EAST 1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

101


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

PIERRE GAGNAIRE

MARK GAIER

When it comes to cuisine, three-star Michelin Chef Pierre Gagnaire says, “The dishes have to be well assembled, easy to understand and possess eccentricity. And, of course, they have to be delicious.” On December 4, 2009, Gagnaire opened his first restaurant in the United States at Mandarin Oriental, Las Vegas. Twist by Pierre Gagnaire boasts an innovative menu that infuses the simplicity of classic French cuisine with a modern spin – a fusion for which Gagnaire is revered in today’s culinary world. Twist is Gagnaire’s second restaurant within Mandarin Oriental Hotel Group as his first, Pierre, is located at Mandarin Oriental, Hong Kong.

Over 20 years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy governs the restaurant today. In 2010, the James Beard Foundation named the duo "Best Chefs in the Northeast." Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine,Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs. Arrows has garnered national and international accolades, chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet.

Born in Apinac, France, Gagnaire is the Head Chef and owner of multiple Michelin-star restaurants worldwide, including in his native France as well as London, Hong Kong, Tokyo, Dubai, and Korea.

The inspiration for the chefs’ culinary style traces back to California, where Mark & Clark met while working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco. Mark began his culinary career in Boston under the tutelage of Jean Wallach. It was during this period that he honed his basic skills as a chef followed by his move to San Francisco.

In 2001, Gagnaire co-founded the molecular gastronomic dining experience known as “Note à Note” with French chemist, Hervé. Offered exclusively at his restaurant, Pierre, at Mandarin Oriental, Hong Kong, “Note à Note” is claimed as the world’s first dish made entirely of pure compounds.

Clark’s passion for fresh, seasonal food began as a child in Carmel, California, where local fruits and vegetables were abundant yearround. Clark joined Stars Restaurant as chef tournant and it was here that Clark developed his acumen with Asian ingredients and flavor combinations, a sensibility incorporated into their restaurants’ menus.

To fully understand Gagnaire’s perspective, one must have what the master chef calls “intelligence of the senses,” in addition to curiosity and freedom of spirit. In sum, Gagnaire asserts, “I want to put emotion and intelligence into every one of my dishes.”

1.) FRIDAY, APRIL 5 6:30 PM - BATTLE OF THE COASTS - EAST 1.) SATURDAY, APRIL 6 6:30 PM - GRAND FINALE DINNER - A MICHELIN 3-STAR EVENT 2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

102


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

JOSE GARCES

MIGUEL GARCIA

Since opening his first restaurant, Amada, in 2005, Chef Jose Garces has emerged as an enormous talent and one of the nation’s most gifted young chefs. He has opened eleven additional restaurants in Philadelphia, Chicago, Scottsdale, and Palm Springs; authored a stunning cookbook, Latin Evolution (Lake Isle Press, 2008); and won the James Beard Foundation’s prestigious “Best Chef Mid-Atlantic” award in 2009. In 2010, Chef Garces won Food Network’s The Next Iron Chef, making him one of just eight chefs in the country to hold the prestigious title of Iron Chef America, which he appears on regularly.

A 29-year veteran of the restaurant industry - including 17 at Hyatt Regency properties - Miguel A. Garcia is Kitchen Director at Occidental Grand Aruba Resort & Casino. He oversees all operations for the resort’s seven on-site dining venues, The Palms, Beach Club, Desire .El Olvido, Zen, Lolio and Royal Club with a private kitchen for all the VIPs, including the creation of seasonal menus. In 1991, Garcia took his first position with Hyatt Regency, as Chef Tournant at the Hyatt Regency Dorado Beach followed by the Hyatt Regency Cerromar in Puerto Rico. In 2002, Garcia was transferred to the Hyatt Regency Chesapeake Bay Golf Resort, Spa & Marina on Maryland’s Eastern Shore, coming on board as an openingteam member and spending three years as Executive Sous Chef. In 2004 he was transferred as Executive Chef to the Hyatt Regency Aruba till 2008, after in 2009 Chef Miguel Returned back to Puerto Rico to open a 150 room luxury resort Parador Campomar with 4 food and beverage outlets and extensive banqueting facilities.

Garces’ Philadelphia restaurants form his eponymous Garces Group. He is owner and executive chef of each, and all are counted among the city’s best: Amada, (Andalusian tapas), Tinto, (Basque pintxos and wine bar), Distrito (modern Mexican), Chifa, (LatinAsian), Village Whiskey, (classic American bar), Garces Trading Company (gourmet market and café), JG Domestic (artisanal American), and Guapos Tacos (mobile taco truck). Chef Garces is also the executive chef at Chicago’s Catalan restaurant Mercat a la Planxa.

Garcia astutely demonstrates his versatility at Occidental Grand for restaurants with menus ranging from Italian classics to zingy Caribbean and elegant Japanese.

Chef Garces manages three dining outlets in Scottsdale, Arizona at The Saguaro, a new hotel from The Sydell Group, Ltd.: Distrito; Old Town Whiske; and Garces Trading Coffee Kiosk.

Garcia holds an Associate’s degree in economics and political science from the University of Puerto Rico. He is an avid sportsman and enjoys participating in the wealth of regional activities the island offers.

In 2012, Chef Garces also opened two outlets at the Saguaro Resort, in Palm Springs, CA: El Jefe, a modern Mexican restaurant and margarita bar; and Tinto.

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) FRIDAY, APRIL 5 6:30 PM - BATTLE OF THE COASTS - EAST

103


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

RAY GARCIA

MICHAEL GINOR

A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grand. Although food remained an interest that he equated with conviviality while studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area. It was these experiences that fostered his life’s passion.

Michael Aeyal Ginor is Co-founder and Chef of Hudson Valley Foie Gras. HVFG has received the 1996 Award for Excellence from the James Beard Foundation. He was honored with the 1997 Angel Award from the James Beard Foundation for dedication, contribution and foresight and in 1998 Michael received the American Master Taster Award from the American Tasting Institute.

Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Art. Ray has spent years perfecting his craft, delighting the palates of discerning guests and locals at the fine dining establishments located in The Peninsula Beverly Hills. He also spent time learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at The French Laundry. Now at the helm of FIG, Garcia expresses his own, fully matured style. Having been described as “bright, bold, and fundamentally ingredient-driven,” his menu highlights his commitment to locally grown produce. In 2010 Garcia was recognized by StarChefs as one of the country’s Rising Stars for his culinary talent and dedication to sustainable practices.

Michael is a food and travel contributor to such publications as Food Arts Magazine, James Beard Magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras…A Passion, is a comprehensive reference book accompanied by 84 recipes. Michael and Chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which has been awarded “The Best Casual Mexican Restaurant in the U.S.” by Bon Appétit Magazine and “One of the best 100 Restaurant in the U.S.” by Food & Wine Magazine. In 2007, Michael opened TLV in Great Neck, NY, a Mediterranean restaurant. In 2009, Michael opened Lola, a new personal cuisine restaurant. Lola is hailed as one of Long Island’s best restaurants, receiving the top rating from the New York Times, and Newsday, and described as “brilliant, volatile…shooting stars.” In February, 2011, Food & Wine Magazine nominated Michael for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award.

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) FRIDAY, APRIL 5 12:00 PM - THE GRAND TOUR: EUROPEAN CONTINENTAL CUISINE

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

3.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

104


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

HEDY GOLDSMITH

CARLA HALL

When speaking about can’t miss desserts, no other name in the region elicits a more passionate response than that of Hedy Goldsmith. Recently awarded a James Beard nomination (Outstanding Pastry Chef 2012), the Executive Pastry Chef of The Genuine Hospitality Group of restaurants remains one of the most respected professionals in the country.

Carla Hall is a co-host of ABC Daytime’s lifestyle series, “The Chew,” seated alongside restaurateurs and “Iron Chef America” stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly, and health and wellness enthusiast Daphne Oz.

Now in her 3rd season of Cooking Channel’s Unique Sweets, she has appeared on Food Network’s “The Best Thing I Ever Ate,” “Iron Chef America” and “Food(ography).” Hedy and her recipes have been featured in People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post, and on numerous broadcast outlets. In Hedy’s first cookbook, Baking Out Loud: Fun Desserts with Big Flavors, you’ll find her signature in-your-face flavors like her tangerine cremsicle pots de crème, buttered popcorn gelato, and basil panna cotta, as well as playful riffs on her childhood favorites like her now legendary Pop Tarts, Snickers, Nutters and O’s. Goldsmith lends her time and support to a number of causes dear to heart like Alex’s Lemonade Stand Foundation which helps raise money and awareness of childhood cancer causes, primarily research into new treatments and cures. She holds a B.A. in Photography and Film from the Philadelphia College of Art and graduated with honors from the Culinary Institute of America’s Baking & Pastry Program in New York.

Carla is best known as a competitor and fan favorite on Bravo’s “Top Chef,” where she won over audiences with her fun catch phrase “Hootie Hoo” and philosophy to always cook with love. Carla is the owner of Alchemy by Carla Hall, an artisan cookie company that specializes in creating sweet and savory “petite bites of love.” Her approach to cooking blends together her classic French training and Southern upbringing for a twist on traditional favorites. Carla is committed to health and balance in everyday living. A native of Nashville, TN, Carla received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food, and inspired a new career path. Carla attended L’Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, D.C. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club and has taught classes at CulinAerie and her alma mater L’Academie de Cuisine.

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) FRIDAY, APRIL 5 12:00 PM - RAISING THE BAR - MIXOLOGY LUNCH AT RESTAURANT 1833

2.) SATURDAY, APRIL 6 3:30 PM - CARLA HALL - COOKING WITH LOVE 3.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

105


FIFTH ANNUAL PEBBLE BEACH FOOD & WINE

CHRISTOPHER KOSTOW

MICHELLE LEE

A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food that belies his age. Drawing upon his own American upbringing but more importantly the bounty of the surrounding valley, Kostow creates a transcendent experience for diners every night at The Restaurant at Meadowood.

A Monterey Peninsula native, Pastry Chef Michelle Lee’s love for food began in her childhood. With the unique privilege of having a stepfather as a food writer, she learned at a very early age what joy inspired food can bring. After graduating from Saint Mary’s College of California, Michelle spent time volunteering domestically as well as abroad in Jamaica and Peru. She worked for a couple years running volunteer programs, but she found herself spending most of her time trying to educate herself more about food and yearning to spend more time in the kitchen.

Kostow, a Chicago native, majored in Philosophy before moving to the kitchen. Under Chef Trey Foshee at Georges on the Cove in San Diego Kostow moved up from shucking oysters to creating dishes himself for the menu. From there he traveled to France, working everywhere he could from a Paris bistro to the Michelin-starred Le Jardin des Sens in Montpellier. Upon returning to the States, Kostow worked as sous chef under Daniel Humm in San Francisco. He soon became chef at Chez TJ in Mountain View, Calif., garnering two Michelin stars.

Following her heart (and belly), Michelle entered the culinary world in 2002 at the New England Culinary Institute and she hasn’t looked back since. After externships at Cobalt Restaurant in New Orleans and Bernardus Lodge in Carmel Valley, she worked in Monterey (Montrio Bistro, Earthbound Farm), in Las Vegas (Michael Mina at the Bellagio, the Mansion at MGM Grand, RM Seafood and RM Upstairs), and most recently in Philadelphia (R2L Restaurant). She has had the honor to have worked with and been inspired by great chef mentors, such as Executive Pastry Chef Guechida of Robuchon Las Vegas, Pastry Chef Scarola of R2L in Philadelphia, Chef Chin of The Cosmopolitan Hotel of Las Vegas and Chef Sobel of Bourbon Steak in Washington, DC.

Upon arriving at Meadowood in February of 2008, Christopher garnered two Michelin Stars, was nominated for Best Chef, Pacific, by the James Beard Society and named as one of Food & Wine Magazine’s Best New Chefs 2009. In February 2010, Christopher garnered a rare four stars in the San Francisco Chronicle and was soon awarded the highest ranking of three Michelin Stars from the esteemed Guide. Christopher has retained three Stars from Michelin in both the 2012 and 2013 edition of the San Francisco Bay Area & Wine Country Restaurants Guide.

In early 2013, Michelle joined the team at Coastal Luxury Management, and now works as the pastry chef of Restaurant 1833 and Cannery Row Brewing Company.

1.) SATURDAY, APRIL 6 6:30 PM - GRAND FINALE DINNER - A MICHELIN 3-STAR EVENT

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

106


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

DAVID LEFEVRE

MATTHEW LIGHTNER

CHEF LEFEVRE, a native of Madison, WI, developed his passion for cooking as a child by helping his Mother in the kitchen. After working in various restaurants, LeFevre enrolled at the renowned Culinary Institute of America, and it was during this time that he interned at Chef Charlie Trotter’s celebrated restaurant in Chicago and made such an impression that he landed a job at Trotter’s Las Vegas, where he worked until it closed in 1995.

After graduating with high honors from the Western Culinary Institute in 2001, Matt continued his pursuit of culinary excellence in some of the world's finest kitchens. From Copenhagen's renowned Noma to California's L'Auberge alongside James Beard award-winning chef Paul McCabe, Matt grew roots in the ideologies of season and place. In 2007, as one of fifteen chefs annually awarded the Young Chefs Culinary Scholarship in Spain, he met his mentor, Andoni Aduriz at Mugaritz. There, Matt gained a very natural perspective of modern cooking that built the foundations for the cuisine that garnered him accolades at Castagna in Portland, OR.

LeFevre seized the opportunity to travel to France and hone his classical skills in some of the world’s most distinguished kitchens.In 2002, LeFevre decided to explore new and exotic cuisines, which launched him on a two year globetrotting experience. He consulted, made guest appearances and conducted promotional events in destinations as diverse as Singapore, Bangkok, Stockholm and Tokyo by teaming up with leading hoteliers and restaurateurs. In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant. Under LeFevre’s six year culinary leadership Water Grill earned a coveted Michelin star. Now at Manhattan Beach Post (M.B. Post), LeFevre returns to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes designed to be shared. A Manhattan Beach resident, LeFevre is thrilled to bring the neighborhood a Social House where guests come for dinner but stay for the spirited and engaging atmosphere.

In 2010, Matt was named one of Food & Wine's "Best New Chefs in America", received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and included in Restaurant Hospitality's list of "10 Chefs to Watch" in 2010. In December 2012, Matt had the opportunity to showcase his talents to great acclaim alongside Napa Valley's three Michelin starred Christopher Kostow for Meadowood's 12 Days of Christmas charitable dining series. Atera, Matt's most ambitious venture to date, relies greatly on his innate connection to time and place to create a dining experience unique to itself. Since opening in March 2012, Atera has earned numerous accolades including a 4-star review from New York magazine, a 3-star review from The New York Times, a spot on Bon Appetit’s Best 50 New Restaurants list, and Esquire’s Best New Restaurants list as one of the Chefs to Watch.

1.) FRIDAY, APRIL 5 12:00 PM - RAISING THE BAR - MIXOLOGY LUNCH AT RESTAURANT 1833

1.) FRIDAY, APRIL 5 6:30 PM - FOOD & WINE MAGAZINE BEST NEW CHEFS ALUMNI DINNER

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

107


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

KELLY LIKEN

ADAM MALI

Kelly Liken is the award-winning chef and owner behind her eponymous restaurant located in the world-class resort town of Vail, CO. A James Beard nominee for Best Chef Southwest (2009, 2010, 2011), Liken’s enthusiasm and passion for utilizing ingredients unique to the Rocky Mountain region is exemplified in her extraordinary seasonal American menu as well as her tenet “Live in Season.” One of Colorado’s most promising and influential young chefs, Liken was born and raised in Pittsburgh, Pennsylvania. After graduation from the Culinary Institute of America in Hyde Park, Liken headed west to work at Splendido at the Château in Beaver Creek, Colorado. In 2004 she opened Restaurant Kelly Liken with her husband and business partner Rick Colomitz. Liken works closely with local farmers, ranchers, and artisan purveyors to develop a culinary program that reflects the bounty of Colorado and reverence for the season. She has appeared on the Food Network’s Iron Chef America and Season 7 of Bravo’s “Top Chef D.C.,” NBC’s TODAY Show, and has been featured on the cover of Bon Appétit, and in an entertaining feature in Food & Wine, August 2012.

Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his current role, Mali is responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, offering reinvigorated menus of brasserie style San Francisco cuisine complemented with a diverse beverage program. Most recently, Mali was named one of top five “Chefs to Watch” by John Mariani for Esquire Magazine. Previously, Mali served as Executive Chef at Nick’s Cove in Tomales Bay, CA. Working hand-in-hand with Chef and Owner Mark Franz, the restaurant earned three stars from the San Francisco Chronicle’s restaurant critic Michael Bauer, was named one of San Francisco Chronicle’s top 100 restaurants in 2008 and 2009, and was Michelin recommended. During his 25 years of experience, Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America” and “Rising Star Chef” in 2004 by Rocky Mountain News. A native of New York, Mali began his culinary career with three years as Sous Chef at Gianni’s before moving to Jodi’s Restaurant in MA’s bucolic Berkshires. A culinary externship at the renowned Five-Star and Five-Diamond Restaurant Gary Danko brought Mali to San Francisco. Under the guidance of Craig Stoll, Mali served as a cook at Delfina. Followed by tenure as Executive Chef of Montecito Restaurant Group in Denver, CO.

1.) THURSDAY, APRIL 4 9:00 PM - THURSDAY AFTER HOURS PARTY

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

108


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

THOMAS MCNAUGHTON

SVEN MEDE

Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.

Managing Chef Sven Mede oversees all food and beverage concepts within the By the Blue Sea™ restaurant group, a family of restaurants located at Pico Boulevard and Ocean Way, inside the iconic Casa del Mar and Shutters on the Beach hotels. Mede joined the team in 2012, bringing with him a seasoned résumé and an approach crafted from years of working with some of the most influential chefs in America and Europe, including Charlie Trotter, Bradley Ogden, and Michael Mina. A native of Germany, Mede began cooking at age 16 through an apprenticeship at a hotel outside of Dresden. After two years, he began cooking at another hotel, initially as commis, but ascending to the position of executive sous chef. His early experience earned the young chef a full scholarship at hotel and restaurant school in Bavaria, where he received a certified master chef degree before heading to England to further hone his skills at Michelin-starred restaurants. Mede relocated to Chicago in 2000 to work as sous chef to Charlie Trotter at his eponymous restaurant before heading west to Las Vegas.

In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. Just prior to the opening of flour + water, McNaughton worked at Bruno e Franco pasta “laboratory” in Bologna, Italy, where he honed his pasta-making skills under the watchful eyes of committed pasta artisans. Thomas describes the inspiration behind the flour + water menu as a combination of refinement and Old-World tradition. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011 and 2012, and flour + water was nominated as Best New Restaurant in 2009. In 2012, Thomas represented the “20’s” in FOOD & WINE’s “American Icons at Every Age” feature. In 2013, GQ included Central Kitchen in their list of the best new restaurants in the country. In addition to flour + water, Thomas currently oversees the development of the menus at Central Kitchen and Salumeria, two projects that the Ne Timeas Restaurant Group opened in spring 2012.

In 2003, Mede became executive sous chef at Bradley Ogden at Caesar’s Palace and took the position executive chef at Michael Mina’s Nobhill at the MGM Grand the following year, a position in which he earned the accolade of Star Chef’s “Rising Star of the Year.” Mede ran the kitchen there for five years before taking over as executive chef at Mina’s American Fish at the Aria resort.

1.) SATURDAY, APRIL 6 6:30 PM - BATTLE OF THE COASTS - WEST

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

109


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

GEORGE MENDES

LEVI MEZICK

At ALDEA, chef George Mendes serves Mediterranean cuisine with influences of Portugal, the country of his heritage, as well as Spain and France. Food & Wine magazine named Mendes one of 2011’s “Best New Chefs” and ALDEA has been awarded a one-star rating from the Michelin Guide every year since 2010.

Originally from the Washington, DC area, Executive Chef Levi Mezick brings a wealth of culinary expertise to Restaurant 1833. Knowing early on that his passion lay in crafting food, Levi began his career as a prep cook at the Relais & Chateaux Clifton at the Country Inn in Charlottesville, VA at the age of 17.

The chef’s rustic, yet refined cuisine has also received glowing twostar reviews from both New York magazine and The New York Times, as well as three-star reviews from the Daily News and Bloomberg and an impressive four-star review from Time Out New York. In its debut year, ALDEA was named one of the ten best restaurants to open nationwide by Alan Richman of GQ magazine, and was ranked among the ten best new New York restaurants by Bloomberg restaurant critic Ryan Sutton. New York magazine ranked ALDEA second in a list of ten best new restaurants, with Mendes named as one of the year’s four best new chefs. In December 2011, ALDEA was among Adam Platt’s list of the 101 best New York City restaurants of the year for New York magazine.

His impressive career path over the past 20 years includes positions as sous chef at Daniel and executive sous chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy. Levi teamed up with venerable Chef Michel Richard in 2008 at Michel at The Ritz-Carlton, Tysons Corner, Virginia, where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and a fine-tuned technique.

Mendes spent 17 years honing his culinary knowledge,under the guidance of some of the world’s greatest culinary masters. As a young graduate of the Culinary Institute of America, Mendes trained under his mentor, David Bouley at his namesake restaurant for three years. He has staged abroad under such legends as Alain Passard, Roger Vergé, Alain Ducasse and Basque chef Martin Berasategui.

In 2011, Levi was tapped by the founders of Pebble Beach Food & Wine to become the executive chef at their new dining concept, Restaurant 1833, located in an historic adobe in Monterey. At Restaurant 1833, Levi’s approachable and informed style is reflected in the menu, showcasing the authentic flavors of Central California. Early acclaim for Restaurant 1833 includes a 3-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for Best New Restaurant from the James Beard Foundation.

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

1.) FRIDAY, APRIL 5 12:00 PM - RAISING THE BAR - MIXOLOGY LUNCH AT RESTAURANT 1833

2.) SATURDAY, APRIL 6 6:30 PM - MY LAST SUPPER

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

110


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

COLIN MOODY

MASAHARU MORIMOTO

Chef Colin Moody is a local California native who grew up in a large family that loved to cook, experiment and play together in the kitchen. He has been cooking professionally since the age of 17. His passion for local and sustainable foods has lead him on an incredible culinary journey.

Chef Masaharu Morimoto—known to millions as the star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Morimoto is executive chef at Morimoto Philadelphia, Morimoto New York, and Wasabi by Morimoto. In July 2010, chef Morimoto opened his first West Coast restaurant, Morimoto Napa, in downtown Napa’s new Riverfront development, followed by the fall 2010 debut of Morimoto Waikiki .

Prior to joining the prestigious Monterey Peninsula Country Club, Chef Moody served as Executive Chef for Delaware North Company at Asilomar. There, Moody was fortunate to have been mentored by Master Chef Roland Henin, CMC, whom he traveled the country with doing many high profile events. Before working under Henin, Moody served as Sous Chef at Haig Point Country Club in Hilton Head Island, South Carolina; Chef and Co-Manager of the "Coast Cafe" in Big Sur and apprentice at the Highlands Inn's Pacific Edge restaurant. In addition to being a Guest Chef at the 2004 Democratic Convention in Boston, Chef Moody has been featured in numerous organic and sustainable food articles in magazines such as Chef Magazine, NCGA, Restaurants and Institutions. Moody also authored a one time running monthly column, “The Happy Palate”. In 2002, Moody pioneered a program to donate excess food to a number of local humanitarian groups including the Monterey Bay Area Salvation Army. Almost 5000 meals were donated over a 3 year period. In 2007, he was named “Chef of the Year” by the Monterey Bay Chapter of the American Culinary Federation.

Before earning chef stardom, Morimoto was to be drafted as a baseball catcher in Japan’s major leagues when a shoulder injury ended his career. Soon thereafter, he began studying sushi and kaiseki, honing his craft for seven years. At age 24, he opened his own restaurant nearby, and after a successful five-year tenure, the young chef sold it and traveled to the U.S. to further expand his repertoire. In 1993, Morimoto was tapped to head the sushi bar andJapanese kitchen at the Sony Club before being recruited by Chef Nobu Matsuhisa to openNobu restaurant as executive chef in 1994. Morimotoopened his eponymous Morimoto restaurant in Philadelphia in 2001, and in 2004, Wasabi by Morimoto opened at theTaj Mahal Hotel in Mumbai. In 2005, Morimoto-XEX opened in Tokyo’sRoppongi district and, in 2007.In January 2006, Morimoto brought his eponymous restaurant to New York City. 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published.

1.) FRIDAY, APRIL 5 12:00 PM - OMAKASE LUNCH WITH MORIMOTO & YAMAGUCHI

1.) THURSDAY, APRIL 4 8:00 AM - CELEBRITY CHEF & WINEMAKER GOLF TOURNAMENT AT PEBBLE BEACH GOLF LINKS

2.) SATURDAY, APRIL 6 10:00 AM COOKING DEMONSTRATION WITH IRON CHEF MORIMOTO & CHAMPAGNE RUINART 3.) SATURDAY, APRIL 6 6:30 PM - MY LAST SUPPER

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

NANCY OAKES

ROLAND PASSOT

Chef Nancy Oakes has reached and sustained a level of awareness and culinary excellence held by few Chefs in America today. Cleary, her customers have felt cared for and they have spoken: she is indeed San Francisco’s most beloved Chef. Virtually every readers’ poll of San Francisco Bay Area publications names Nancy Oakes as the most popular chef, and Boulevard as the favorite restaurant in San Francisco, including the Zagat guide for seven years in a row and the San Francisco Chronicle Reader’s Poll. She was also one of a few restaurants to receive a coveted Star in the Michelin Guide in 2007, 2008, 2009 and 2010. Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and much-deserved James Beard Foundation Award, for “Best Chef in California.” The James Beard Foundation also nominated Nancy Oakes for the “Outstanding Service Award” in 2002 and 2004 and the “Outstanding Restaurant Award” in 2005, 2006, 2007, 2008, 2009 and 2010.

Chef Roland Passot began his culinary career at the tender age of fifteen in France's gastronomic capital of Lyon. Traditionally trained by some of the most famous chefs in France, he began as an apprentice before working his way up to the position of assistant Sous-chef under Chef Paul Lacombe. At age 20, Passot spent four years in Chicago and in 1981, he became the opening chef at French Room at the Adolphus Hotel in Dallas. While at the French Room, Passot received national accolades and prepared dinners for celebrities and royalty, including Prince Charles and Bob Hope. Following his heart to San Francisco, Passot became the chef at Chez Michel. Soon after, Passot, with his wife Jamie opened La Folie in March of 1988. In 1994, Passot teamed up with Edward N. Levine, CEO of Vine Dining Enterprises, Inc. to develop and open Left Bank in Larkspur, followed by 4 others throughout the Bay Area. These 200 seat brasseries feature Passot’s version of French home-style cooking. Although Passot is extremely serious about his food, his talent, personality and booming laugh have made him a favorite with local TV producers and local culinary centers including Draeger’s, Ramekins and Sur La Table. Passot’s June 2001 awarding of Chevalier dans l’Ordre du Mèrite Agricole is perhaps one of his greatest accomplishments, as this is an official French Governmental recognition of his genuine contribution to his native country and the value of his craft.

In other media, Boulevard, The Cookbook, written by Chef Oakes with Co-Chef Pamela Mazzola received both the James Beard Foundation and IACP nomination for 2006 and was picked by the Amazon Cookbook Editor at the top of his favorite cookbooks in 2006. Chef Oakes is also a regular guest on the local ABC network show, View From The Bay, and is also a frequent guest on Radio and as a public speaker both locally and internationally. Oakes is also a regular contributor to Bon Appetit Magazine and has appeared in Fine Cooking Magazine as well as appeared in magazines around the world including Spain, Japan, Korea, Norway and New Zealand.

1.) FRIDAY, APRIL 5 6:30 PM - TRIBUTE TO A LEGEND: CECILIA CHIANG

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) SATURDAY, APRIL 6 6:30 PM - BATTLE OF THE COASTS - WEST

2.) FRIDAY, APRIL 5 12:00 PM - THE GRAND TOUR: EUROPEAN CONTINENTAL CUISINE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FRANCOIS PAYARD

CHARLES PHAN

François Payard is a third-generation French Pastry Chef who cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera.

Known as the inventor of modern Vietnamese cuisine in America, Charles Phan is executive chef and owner of the Slanted Door family of restaurants. He and his family relocated from Da Lat, Vietnam just before the fall of Saigon, and spent two years in Guam before settling in San Francisco’s Chinatown in 1977. Phan opened his first restaurant, The Slanted Door, in San Francisco’s Mission District in 1995 before relocating to its current location in the historic Ferry Building in 2004. The architect of that project (and each since), Olle Lundberg, describes Charles as “the most optimistic guy you’ll ever meet.” In 2004, Phan won the James Beard Foundation award for “Best Chef California.”

After honing his skills in classic pastry by his family’s side, François moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations whose taste, texture and originality opened new horizons in his career. His dedication and passion earned him positions in France’s finest kitchens, including La Tour d’Argent and Lucas Carton, both three-star Michelin restaurants. François’ desire to travel and discover a new culture brought him to New York in 1990. He was eager to experiment with new ideas, flavors and techniques. He worked as Pastry Chef at Le Bernardin and later joined Chef Daniel Boulud for the opening of Restaurant Daniel, both rated four-stars by New York Times. In 1995, The James Beard Foundation named François Pastry “Chef of the Year.” In 1997, François’s childhood dream of opening his own restaurant became a reality. Branches of Payard opened in New York, at Caesars Palace in Las Vegas, Japan and Korea. Most recently, he opened in New York FC Chocolate Bar at the Plaza Hotel and Francois Payard Bakery.

The Slanted Door was also nominated for “Outstanding Restaurant” in 2008, and Charles was nominated in 2010 for an “Outstanding Chef” award. He has cooked at the James Beard House in New York City on a number of occasions. Charles has been featured on the Food Network’s Iron Chef America and Mark Bittman’s How to Cook Everything and has been the subject of profiles in several renowned publications. In addition to his awards and accolades, Phan is a leader in the San Francisco food community, annually participating in charitable galas including Share Our Strength and the Meals on Wheels gala, both in San Francisco and Los Angeles. Phan is also the executive chef and owner of Out the Door and Heaven’s Dog. He lives in San Francisco with his wife and three children.

1.) SATURDAY, APRIL 6 3:30 PM - BREWED FOR FOOD - THE ART OF BEER PAIRING

1.) FRIDAY, APRIL 5 12:00 PM - THE GRAND TOUR: EUROPEAN CONTINENTAL CUISINE

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) FRIDAY, APRIL 5 6:30 PM - BATTLE OF THE COASTS - EAST

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

ANGELA PINKERTON

CARMEN QUAGLIATA

An Ohio native, Angela discovered her passion for cooking as a student at Kent State University. While not in the classroom, Angela worked in a bakery executing and decorating custom cakes. She majored in biology, which sparked her appreciation for the intersection of science and art in cooking. Upon graduation, she enrolled at L’Academie de Cuisine in Washington, DC to hone her culinary technique and to further develop her technical baking and pastry skills. Shortly thereafter, she accepted a position in the pastry kitchen at the Ritz-Carlton in Arlington, Virginia. Angela moved to New York in 2007, beginning as a pastry cook at Eleven Madison Park, where she was named pastry chef just two years later in September 2009. In 2010, Star Chefs named her a Rising Star, in 2011, she received the James Beard Award for Outstanding Pastry Chef and in 2012, was named one of America’s Top Ten Pastry Chefs by Dessert Professional Magazine. At Eleven Madison Park, Angela creates desserts that are seasonal, delicious and fun, collaborating with Chef Daniel Humm to compliment his contemporary American cuisine.

When Carmen Quagliata was promoted to Executive Chef at Union Square Cafe in September 2007, he became the first new Executive Chef there in 20 years. At Union Square Cafe, with the Greenmarket at his doorstep, Executive Chef Carmen Quagliata is able to explore and develop his passion for his native Italian cuisine in one of the country’s most beloved restaurants. He was formerly Chef at The Vault in Boston, where he quickly garnered three stars from both the Boston Herald and Boston Globe. Earlier, he had a dream opportunity to develop his Italian technique under the guidance of Lydia Bastianich at Felidia in New York. After graduating from the Culinary Institute of America in 1988, Carmen worked in kitchens across the country, including the Greenbrier Hotel in West Virginia, the Ritz-Carlton in Naples, Florida, and Tra Vigne in Napa Valley where he was quickly promoted from Sous Chef to Executive Sous Chef to Executive Chef/Partner. Carmen grew up in upstate New York, where he attributes his early love of Italian food to the aroma of his mom’s fresh-baked Easter breads, his Grandmother’s homemade sausages, and the wild oregano and oil-cured olives sent by his relatives in Sicily.

1.) SATURDAY, APRIL 6 6:30 PM - GRAND FINALE DINNER - A MICHELIN 3-STAR EVENT

1.) FRIDAY, APRIL 5 12:00 PM - A DAY IN ITALY

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SATURDAY, APRIL 6 10:00 AM FOOD AND CONVERSATION WITH DANNY MEYER, MICHAEL ROMANO & CARMEN QUAGLIATA 3.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

RICHARD REDDINGTON

JERRY REGESTER

Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at REDD he offers a contemporary interpretation of Wine Country cuisine. He began his career working for Roland Passot at San Francisco’s La Folie in 1990 later moving to Postrio and then heading to David Burke’s Park Avenue Café. A stint at Rubicon in San Francisco was followed by a French Sojurn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel. Returning to California he was opening Sous Chef at Spago Beverly Hills before joining Chapeau in San Francisco where he was named “Rising Star” by The San Francisco Chronicle. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000 he moved to the Napa Valley as Executive Chef at Auberge du Soleil. He was voted “Best Rising Star Chef” by San Francisco Magazine in 2003. After leaving Auberge in 2004 he took the reins at Masa’s in San Francisco before opening his own restaurant. Opened in November of 2005 REDD offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row”. In January of 2012 Chef Reddington opened his second restaurant, Redd Wood in the North Block Hotel also located on Washington Street. An upscale Pizza Restaurant it has become a favorite of locals and tourists alike.

In April of 2008, The InterContinental The Clement Monterey named Jerry Regester their opening Executive Chef. In his role, Jerry oversees The C Restaurant and Banquet Operations. Jerry’s culinary focus is on using sustainable ingredients and adhering to the Monterey Bay Aquarium’s Seafood Watch Program. He describes his cooking style as, “rustic elegance with refined flavors.”

1.) FRIDAY, APRIL 5 12:00 PM A LUNCH CELEBRATING 40 YEARS OF CAKEBREAD WITH THE CAKEBREAD FAMILY

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SATURDAY

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

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Born and raised in the Northeast, Jerry began his career training at the New England Culinary Institute, where he graduated in 1991. While training at culinary school Jerry fell in love with wine and the pairing of food with wine. Moving west following his dreams to work in the wine country, Jerry accepted a job at Domain Chandon working under acclaimed Chef Phillipe Jeanty. While there Jerry met Chef Cal Stamenov and then followed him to Carmel to work under Stamenov as his Chef de Cuisine at the renowned Pacific’s Edge at the Highlands Inn. In 2009 Regester was named the Executive Chef for the inaugural Pebble Beach Food & Wine Event and was instrumental in making the event the success it is today. Prior to that, Regester was the Executive Chef at Wente Vineyards and was also the Executive Sous Chef at The Lodge at Pebble Beach, where he spent three years as Chef de Cuisine at Stillwater Bar and Grill. He was instrumental in redesigning the restaurant menu to focus on sustainable seafood and local ingredients with a seasonally changing menu.


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

MICHAEL ROMANO

CARL SCHROEDER

Michael Romano is the Director of Culinary Development for Union Square Hospitality Group, which includes some of the most highly acclaimed restaurants in NYC: Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 at The Museum of Modern Art, Maialino, Untitled at the Whitney Museum of American Art, and North End Grill, as well as Union Square Events and Hospitality Quotient. He joined Union Square Cafe as Executive Chef in 1988, and has since earned numerous accolades, including James Beard Awards for “Who’s Who of Food and Beverage in America” and “Best Chef: New York.” Under his leadership, USC received the #1 ranking in the Zagat Survey Most Popular list an unprecedented nine times. Michael has co-authored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings (both HarperCollins). Michael’s newest cookbook is Family Table: Favorite Staff Meals from our Restaurants to your Home, a compilation of “family meal” recipes from USHG’s restaurants (Houghton Mifflin Harcourt, Spring 2013).

Carl Schroeder grew up in La Jolla, CA and has San Diego in his soul. After completing his business degree he attended the esteemed Culinary Institute of America in Hyde Park, NY. Upon graduating in 1996 he worked at a number of notable restaurants across the USA. He learned in top kitchens from legendary chefs including Michael Mina at Aqua (San Francisco, CA), and Bradley Ogden at Lark Creek Inn (Larkspur, CA). In 2002, Schroeder returned to his native San Diego when he teamed with Ogden as Executive Chef opening Arterra Restaurant in Del Mar, CA to rave reviews. Here he won numerous awards including: Best Hotel Chef Series - James Beard Foundation; California Chef of the Year 2004 - California Travel Industry Association. Schroeder ventured out on his own in 2006 to open Market Restaurant + Bar in Del Mar, CA as Chef/Owner. At Market he’s twice been a James Beard Foundation Semi-Finalist for Best Chef Pacific (2009 & 2011). Also, he was honored to receive 29/30 points for food from Zagat Guide 2011/2012. Building on his successes at Market, in May 2010 Schroeder turned his new passion for casual dining into his second venture: Banker’s Hill Bar & Restaurant in downtown San Diego.

In 2012, Michael developed a series of premium, cold-pressed juices for Creative Juice, a new cafe launched by USHG and Equinox. In addition to being responsible for the development of culinary programs and kitchen design across USHG, Michael helps select and mentor USHG’s peerless team of award-winning chefs, and is directly responsible for USHG’s role in Union Square Tokyo.

He has consulted for restaurants worldwide, and has been featured in Bon Appétit, Gourmet, Art Culinaire, New York Times, Los Angeles Times, San Diego Union Tribune, San Diego Magazine, Riviera, and many other publications.

1.) FRIDAY, APRIL 5 12:00 PM - A DAY IN ITALY

1.) THURSDAY, APRIL 4 9:00 PM - THURSDAY AFTER HOURS PARTY

2.) SATURDAY, APRIL 6 10:00 AM FOOD AND CONVERSATION WITH DANNY MEYER, MICHAEL ROMANO & CARMEN QUAGLIATA

2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

4.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

RICK SORDAHL

SUSAN SPICER

Rick Sordahl has been cooking ever since he could reach the table. Raised in Seattle, Chef Sordahl graduated from Renton culinary school and continued his education with courses through French Pastry School of Chicago.

SUSAN SPICER began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979.

Rick began his career working at the exclusive Florida coast resorts Ocean Reef Club in Key Largo and the Resort at Longboat Key, where he discovered some of the finest fish in the country and perfected his considerable seafood culinary skills. In 2000, Chef Sordahl was recognized nationally by Zagat, earning a Top Ten Award in Las Vegas as Executive Chef for Anthem. He went on to receive the AAA Four Diamond and Mobil Four Star awards at his next position as Executive Chef for The Washington Duke Inn at Duke University in North Carolina. Rick currently hangs his toque at the prestigious AmanganiJackson Hole Wyoming. 2013 #1 hotel in the United States by US News & World Report, 2010 Conde’ Nast voted the Amangani property the #1 Ski Resort in North America and its readers voted “Amangani one of the best resorts in the world His cuisine is characterized by international influences with top-quality ingredients. “I have a strong devotion to local, natural products and ingredients,” Chef Sordahl says. An avid outdoorsman, he says, “I feel most comfortable with my fly rod in hand wading through these unbelievable rivers and streams.”

In 1986 she left to open “Bistro at Maison de Ville”. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened Bayona in the French Quarter. Susan has been on local and national television, including an appearance on the finale of the popular Bravo series Top Chef in 2009. In May 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and, in 1995 was chosen for the Mondavi Culinary Excellence Award. One of the 1989 recipients of Food and Wine’s Best New Chefs award, Chef Spicer was inducted in the summer of 2008 into the magazine’s Best New Chef Hall of Fame. Susan’s first book, entitled Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was releasedin October 2007. Chef Spicer’s book was included in Food & Wine’s 2008 Best of the Best, a collection of recipes selected from their top 25 cookbooks of the year. In May of 2010 Susan was inducted into the James Beard Who’s Who of Food and Beverage in America. Her latest project is the opening of MONDO, a casual, family style restaurant which opened in June of 2010 in Chef Spicer’s neighborhood of Lakeview, where she has lived for twenty years.

1.) FRIDAY, APRIL 5 6:30 PM - FOOD & WINE MAGAZINE BEST NEW CHEFS ALUMNI DINNER

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

BEN SPUNGIN

CAL STAMENOV

Ben Spungin is the Pastry Chef at Bernardus Lodge in Carmel Valley, California. For the past five years, Ben has been working alongside Chef Cal Stamenov to develop pastry creations that compliment Stamenov's signature California natural cuisine.

Cal Stamenov has created an innovative culinary concept for Bernardus Lodge featuring California country cuisine in the main Marinus dining room at Bernardus Lodge. Wickets bar and bistro features bistro-style cuisine in a light and casual setting.

Ben started his culinary career at sixteen working at the acclaimed Fosters Market. This experience of 'simple harvest food' gave Ben a foundation to base his ideals and ambitions. In 1996, Ben attended the New England Culinary Institute in Montpelier, Vermont earning his Associates degree. Ben's school internship was at the Magnolia Grill in Durham under James Beard award winning Chefs Ben and Karen Barker. After finishing school in 1998, a spontaneous opportunity opened at the French Laundry to work under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon.

Upon graduating from the California Culinary Academy, Stamenov began his career in 1982 at New York’s famed Four Seasons restaurant. He is steeped in the European tradition of culinary artistry and has spent years in the most demanding kitchens of the world’s most renowned chefs. Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator Magazine’s highly coveted “Grand Award” for its wine cellar since 2001. Since 1981, only 89 restaurants from 12 countries have earned the “Grand Award,” an honor bestowed every three years. The cellar houses 1,850 different wines and a total of more than 35,000 premium bottles, including 10,000 bottles from the affiliated Bernardus Winery & Vineyard near the resort. Since 2001, the Zagat Survey has noted Marinus as one of the “Top Restaurants” and “Most Romantic Places South of San Francisco.”

Two years later, inspired by the coast and the micro climates around the Monterey Peninsula, Ben took the Pastry Chef position at the Post Ranch Inn in Big Sur, quickly developing an interest in wild and foraged ingredients. In 2005, Ben became the Pastry Chef at the Bernardus Lodge under Chef Cal Stamenov. Chef Cal, a former Pastry Chef himself, and Ben have a collaborative relationship anchored by their passion for quality ingredients. Chef Cal's relationship with local foragers and farmers keeps an ever-changing menu alive in the kitchen and provides Ben with the ability to create without any limitations.

Cal’s philosophy and style of cooking is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak.

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 2.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

BRIAN STREETER

HASTY TORRES

Brian Streeter has been highlighting the world-class wines of Cakebread Cellars with seasonal, product-driven menus since 1989. While utilizing the best ingredients Northern California has to offer, Brian draws on the cuisines of the Mediterranean – where food has historically been linked with wine – for inspiration on how to best pair the two.

MADAME CHOCOLAT Beverly Hills chocolate factory boutique café is the dream-come-true of Owner/Chocolatier Hasty Torres. Handmade fresh daily using only the highest quality ingredients and Belgium chocolate, Hasty offers a selection of twenty-three flavors of artisan bonbon.

As culinary director, Brian leads hands-on cooking classes at Cakebread and manages a team that develops recipes and prepares meals for events hosted at the winery. Brian also spearheads the winery’s annual American Harvest Workshop, a four-day “boot camp” for chefs, press and consumers to interact and increase awareness and appreciation of American viticulture and artisanal food products. Brian is the co-author of the Cakebread Cellars Napa Valley Cookbook and The Cakebread Cellars American Harvest Cookbook (both by Ten Speed Press), for which he developed recipes and paired with Cakebread wines. In addition, Brian helped promote the recently published American Harvest Cookbook at cooking schools, gourmet food stores and fine wine stores across the U.S.

A native of Los Angeles, Hasty followed her studies at USC graduating with a Business degree from the Marshall School of Business in 1998 with a successful career in the financial industry. Following her heart and her passion, she left her career to complete the full chefs training at the Pasadena outpost of Le Cordon Bleu in 2004. An intensive internship with Master Pastry Chef and Chocolatier Jacques Torres in New York led him to assign her the duties of opening chef for his flagship 8,000 square foot chocolate factory and retail headquarters. In 2006, Hasty returned home to Los Angeles to open her own chocolate factory Madame Chocolat on chic Canon Drive in Beverly Hills. Jacques and Hasty fell in love over chocolate and were married in 2007. Today, both Hasty Torres and Madame Chocolat Beverly Hills are widely recognized for a whimsical, fashionable and custom approach to chocolate making of the highest caliber.

A graduate of the New England Culinary Institute in Montpelier, VT, Brian worked in Greenwich, CT, before moving to Napa Valley. Prior to joining Cakebread Cellars, he worked at the restaurant at Domaine Chandon, Napa. Brian is a member of both the Chef's Collaborative and Slow Food.

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

1.) FRIDAY, APRIL 5 12:00 PM A LUNCH CELEBRATING 40 YEARS OF CAKEBREAD WITH THE CAKEBREAD FAMILY

2.) SUNDAY, APRIL 7 10:00 AM - COOKING DEMONSTRATION WITH JACQUES & HASTY TORRES

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

JACQUES TORRES

KENT TORREY

Fondly referred to as Mr. Chocolate, Jacques Torres (www.mrchocolate.com) is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and passion for chocolate. Jacques was a pioneer, the artisan chocolatier to start from cocoa beans to make his own chocolate.

Kent Torrey and his staff of The Cheese Shop Inc, in the Carmel Plaza in downtown Carmel, California, rocks when it comes to their selections of world class wines, an array of cheeses, and gastronomic gourmet foods. On any given day you will find Kent and his staff sampling from over 200 different cheeses from around the world, sharing with customers the insights about a cheese’s history and origin, how that cheese can be used in intricate dishes, how to throw wine and cheese tasting parties, or how to pack a romantic picnic.It would be remiss not to remind you that Kent is also known for offering up “cheesy” jokes.

In 2004, he opened his second chocolate factory and flagship store, Jacques Torres Chocolate, in downtown New York City on Hudson Street. Today, Jacques produces and sells his chocolates and other high-end confectionery products at his two workshops and retailonly boutiques on the Upper West Side, Chelsea Market, and Rockefeller Center.

Over the years, Kent has assisted the public and professional trade through various media sources, publications and staged events including: this October’s inaugural LAFW, the World of Pinot Noir Festival, PBFW, Masters of Food & Wine, Blackberry Farm, Kapalua Wine & Food Festival, Taste of Washington, the Big Sur Food & Wine Festival, and this year’s Central Coast Classic. In addition The Cheese Shop has been featured on the Travel Channel worldwide as a “Must See Destination” and showcased on the Food Network for their world famous pesto.

Jacques hosted a 52-episode public television series, Dessert Circus with Jacques Torres, along with two companion cookbooks, Dessert Circus: Extraordinary Desserts You Can Make At Home (William Morrow), which earned a 1999 James Beard Award nomination, and Dessert Circus At Home (William Morrow). Jacques’ third cookbook, A Year in Chocolate (Stewart, Tabori and Chang) was released in 2008. He continues to participate in culinary events and make guest appearances on television shows such as Top Chef: Just Desserts and Chopped All Stars. Additionally, Jacques proudly serves as Dean of Pastry Arts at New York's The French Culinary Institute.

Being from the state of Hawaii, Kent has infused the “O’hana” spirit into this family oriented business, which has celebrated 38 years of eating and drinking! Kent’s mantra: “Eat Cheese, Drink Wine and Live Life Happy!”

Jacques makes his home in New York City. Jacques is married to Hasty Torres, a fellow chocolatier.

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) SUNDAY, APRIL 7 10:00 AM - COOKING DEMONSTRATION WITH JACQUES & HASTY TORRES

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

RICK TRAMONTO

BART VANDAELE

For 11 years, Rick Tramonto was executive chef and founding partner at Chicago’s world-renowned four-star fine-dining restaurant Tru, in partnership with Rich Melman. Tramonto is culinary director of Tramonto’s Steak & Seafood, and RT Sushi Bar & Lounge. In 2010, Tramonto announced his partnership with Louisiana native Chef John Folse and the formation of a new restaurant company, Home on the Range. Tramonto and Folse have launched their first joint restaurant project, Restaurant R’evolution, in New Orleans’ renowned French Quarter in June, 2012.

As executive chef and owner of Belga Café and B Too, Bart Vandaele is a leader in the Belgian food movement in Washington D.C. Vandaele’s work at renowned Belgian restaurants such as Piet Huysentruyt and Restaurant Scholteshof helped the restaurants earn Michelin star ratings. He has also served as executive chef for the Head of the Delegation of the European Union to the United States and at the Dutch Embassy. Chef Bart has served as the National Brand Ambassador for Belgium brews Stella Artois, Hoegaarden, and Leffe since 2009; he was knighted by the Museum of Belgian Brewers and the Brewers Guild of Belgium in 2009; awarded the Belgian decoration “Ridder in de Orde van Leopold II” or “Knight in the Order of Leopold II” in 2010; and was named Rising Star by StarChefs.com in 2009. His flagship restaurant Belga Café was named Beer Bar of the Year by Cheers magazine in 2010. In 2011, Vandaele helped to establish Washington D.C.’s Belgian Restaurant Week.

Tramonto is a cookbook author with seven titles to his credit: American Brasserie (finalist for the Julia Child Cookbook Awards); Butter Sugar Flour Eggs (nominated for the 2000 James Beard Award for the “Best Cookbook in the Baking and Desserts” category); Amuse-Bouche; Tru; Fantastico!; Osteria; and his most recent book, Steak with Friends: At Home with Rick Tramonto. His memoir, Scars of a Chef, was published in 2011. Tramonto has been featured in newspapers including USA Today, The New York Times, Wall Street Journal, and People magazine as well as Gourmet, Bon Appétit, Wine Spectator and Conde Nast Traveler. He has a history of television work as well, appearing on Oprah, Today, CBS This Morning, Simply Ming and Iron Chef America on Food Network. He was a judge on Bravo TV’s hit reality program Top Chef. Most recently he was a contestant on Season 2 of Top Chef Masters.

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) FRIDAY, APRIL 5 12:00 PM - THE BEST OF BELGIUM BEER LUNCH

2.) FRIDAY, APRIL 5 6:30 PM - FOOD & WINE MAGAZINE BEST NEW CHEFS ALUMNI DINNER

3.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY 4.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FABIO VIVIANI

JONATHAN WAXMAN

Chef Fabio Viviani is Executive Chef and Owner of Café Firenze Italian Restaurant and Martini Bar in Moorpark, California, and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.

Jonathan Waxman has influenced the American culinary world for the past 30 years, working alongside and training many of the country’s most notable chefs. Waxman first stepped into the culinary scene in 1970 when he decided to retire from a career as a professional trombonist to enroll in the La Varenne cooking school in Paris where he was trained and inspired by several renowned 3-star chefs. Waxman later returned to California where he began to define his newfound voice in the culinary community.

He has had an incredibly successful life in America. He made his first appearance on television in season five of the hit show, Top Chef and made it to the finals. But even better, he was voted “Fan Favorite” for season five from the voters. Fabio’s first cookbook, Café Firenze Cookbook, Mangia e Bevi, penned with business partner and best pal since the age of 12 Jacopo Falleni, has been a huge hit with rave reviews. Café Firenze Cookbook was published by Brio Press, Minneapolis, MN. Fabio has just released 3 e-books, Did I Really Make Breakfast, Did I really Make Breakfast, Volume II and The Skinny Country, Healthy Recipes Sinful Flavors on Amazon.com. Both books made the #1 Bestseller list in several categories for several months.

After working in kitchens of such well-known restaurants as Chez Panisse in Berkeley and Michael’s in Los Angeles, Waxman took his West Coast culinary style east, opening Jams in New York City in 1984. In 2002, Waxman opened the acclaimed Washington Park, which was followed two years later by Barbuto a restaurant serving easy Italian-inspired food in New York’s West Village. This past February, Waxman unveiled Madaleine Mae on New York’s Upper West Side, which offers Southern fare in an urban environment.

Fabio is already working on his second book, a collaboration with his mother, tentatively titled, My Son is on Google: Recipes and Memories from an Italian Mom, co-written by his mother due out fall, 2012. The book is full of heartbreaking stories and humor that will make you fall off the chair.

Waxman is the author of A Great American Cook (Houghton Mifflin, 2007), which is a culmination of his culinary vision and love for creating bold flavors with simple ingredients. For his contributions to the culinary world, Waxman was named one the most influential Americans by Esquire magazine.

Fabio has also hosted cooking demos, emceed ceremonies, and works privately for many events throughout the nation.

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

1.) FRIDAY, APRIL 5 6:30 PM - BATTLE OF THE COASTS - EAST

2.) FRIDAY, APRIL 5 10:00 AM - COOKING DEMONSTRATION WITH FABIO VIVIANI

2.) SATURDAY, APRIL 6 6:30 PM - MY LAST SUPPER

3.) FRIDAY, APRIL 5 12:00 PM - A DAY IN ITALY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

LAURA WERLIN

DAVID WERLY

Laura Werlin is one of the country’s foremost authorities on cheese. The author of five award-winning books on the subject, Werlin is a sought-after speaker and spokesperson, and a frequent television and radio guest.

Born in Colmar and raised in northeast France, David Werly has represented an array of prestigious restaurants and hotels over three continents. He is a man of high personal standard and brings a wealth of inspiration and energy to his team.

As an expert in American artisan cheese, specializing in cheese and wine pairing, Werlin received the James Beard award for The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on this subject. Her newest book centers on a timeless American favorite, grilled cheese. In Grilled Cheese, Please!Werlin shares tips and recipes for creating the perfect grilled cheese sandwich. Her first book on grilled cheese, Great Grilled Cheese, released in 2004, was the winner of the World Gourmand Award for best cheese book in the world.

Werly currently serves as Executive Chef for the triple Five Star Mandarin Oriental, Las Vegas where he is responsible for the daily operation of all culinary offerings including Twist by three Michelin star Chef Pierre Gagnaire, MOzen Bistro’s wide-variety and diverse culinary offers from Asia and a selection of American favorites, as well as the property’s Five Star banquets and customized event catering. His experience and knowledge is the perfect match for Mandarin Oriental Hotel Group with regards to providing a Five Diamond, Five Star experience for each guest.

Werlin’s The New American Cheese, has been dubbed as “groundbreaking” and in 2007, her book Laura Werlin’s Cheese Essentials, won a prestigious James Beard award nomination. Known for her charisma and a unique ability to share knowledge in an approachable way, Laura has been featured on numerous television and radio segments, she is an annual presenter for food and wine events, and she has contributed articles for national magazines. Werlin enjoys visiting the American farms where cheese are made, and is heavily involved with many of the nation’s cheese and dairy boards.

Chef Werly has refined his approach to fine dining by imparting a sense of creativity, originality, and sincerity as an Executive Chef. Bringing a truly international perspective to his roles, Werly has the ability to lead a diverse team of individual talents by cultivating a collective environment to build a natural foundation for success.

1.) FRIDAY, APRIL 5 10:00 AM - CHEESE & WINE WITH LAURA WERLIN

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

2.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

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Having accumulated such a wealth of experience, Werly continues to look for new challenges where he may be inspired to add his creative touches without compromising on the refined details that matter most.


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

TIM WOOD

ROY YAMAGUCHI

Tim Wood, Executive Chef at Carmel Valley Ranch, began his culinary career in the Catskills region of New York’s Hudson Valley. It was here amongst the area’s countless small family farms that Wood learned the importance of local seasonal ingredients. The early awareness of quality ingredients planted a seed of interest in a culinary career, which continued to sow when Wood enrolled at the Culinary Institute of America at Hyde Park, NY.

Honored with the prestigious James Beard "Best Pacific Northwest Chef" award, Yamaguchi hosted the PBS show, Hawaii Cooks with Roy Yamaguchi and was featured on the Food Network program, My Country, My Kitchen. Yamaguchi has published three cookbooks, Roy's Fish and Seafood, Roy's Feasts from Hawaii and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen. Based on childhood memories of the flavors of Hawaii, Roy invented what he refers to as “Hawaiian Fusion© Cuisine.” Food & Wine Magazine dubbed the original Roy’s the "crown jewel of Honolulu's East-West eateries," and was named one of Conde Nast Traveler's "Top 50." Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking." As busy as Chef Yamaguchi is, he still finds time to serve on numerous boards and committees for both charitable and educational groups including: Steering Committee - Culinary Institute of the Pacific (CIP) Culinary Advisory Board - Leeward Community College Board of Directors - Hawaii Culinary Education Foundation Board of Governors - Go For Broke National Educational Foundation Board of Directors - Grow for Good, a national initiative from Food & Wine Magazine Board of Trustees - The Culinary Institute of America, alumni He initiated the Tom & Warren Matsuda Scholarship Fund which supports culinary education in Hawaii and hosts the Roy’s Golf Classic which benefits Imua Family Services which assists families of special needs children.

During a cross-country culinary tour in the spring of 2000, Wood connected with Chef Cal Stamenov at the Bernardus Lodge in Carmel Valley, CA. Chefs Wood and Stamenov worked together, travelling to an array of national and international culinary events. It was during this period that Wood initially became inspired by the wines of the Central Coast, leading him to pursue sommelier certification. The Monterey area’s rich history of wine growing and organic farming is reflected in Chef Wood’s fresh, natural and seasonal menus. Seafood comes directly from the waters of the Monterey Bay. Fruits and vegetables featured in Chef’s dishes are grown at the Ranch’s on-site organic garden. “The best thing about working in the Central Coast area is the ability to be so closely connected to local products and the people behind them,” says Wood. “When you know where your food is from and understand the care that the purveyors grant it, it is easy to extend your hand in friendship and consider them part of your family.”

1.) SUNDAY, APRIL 7 12:00 PM - LEXUS GRAND TASTING SUNDAY

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION 2.) FRIDAY, APRIL 5 12:00 PM - OMAKASE LUNCH WITH MORIMOTO & YAMAGUCHI

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

CY YONTZ

GEOFFREY ZAKARIAN

Born in Los Angeles and raised in Denver, Yontz began working in kitchens as a teenager, but attributes his first real love of food to his apprenticeship under his mentor, celebrity chef, author and self-proclaimed “Dean of Southwestern Cuisine,” Jimmy Schmidt (Chianti on Main, Chianti Tucson Grill, Rattlesnake Club).

Chef Geoffrey Zakarian is currently the chef and partner at The National and The Lambs Club in New York and Tudor House in Miami. His 25 year resume includes some of the world’s most iconic restaurants, including Le Cirque, 21 Club, 44 at The Royalton, Blue Door at The Delano and Patroon. In 2001, Zakarian added the title of owner to his résumé with the opening of his first restaurant, Town and in 2005, opened Country, which received a Michelin Star its first year. Shortly thereafter, Zakarian signed on as a hospitality consultant at The Water Club at Borgata Hotel in Atlantic City. In addition to his work in legendary restaurant kitchens, Zakarian is the author of "Town/Country" cookbook, was the winner of 2011’s Next Iron Chef: Super Chefs and appears on Food Network’s Chopped, Best Thing I Ever Ate and as an Iron Chef on Iron Chef America.

In Denver, Yontz worked with restaurateur Kevin Taylor at Palletes Restaurant and Café Z in the Denver Art Museum before expanding both his geographic and culinary horizons at Pranzo Italian Grill, a well-known celebrity hangout in Santa Fe, New Mexico. Moving from Italian to Southwestern cuisine, Yontz then worked with Chef Mark Miller at Santa Fe’s Coyote Café. In 2001, Yontz ventured briefly to Houston where he served as corporate R&D chef for Pappas Restaurants, implementing awardwinning themes and recipes in more than 70 locations before returning to Santa Fe as executive chef at Someone’s in the Kitchen, an upscale catering company. Yontz has achieved great success in the various markets in which he has served, garnering praise from regional associations and media, and culminating in an invitation to the prestigious James Beard House in 2002. Yontz recently returned to his native California to raise his family and serve as executive chef at Rio Grill where he hopes to crystallize his creative culinary vision.

Most recently, Zakarian has partnered with Norwegian Cruise Lines in a three restaurant deal aboard their newest most luxurious ship, Norwegian Breakaway,that will set sail May 2013 and home port in New York City. On board, Zakarian will oversee Ocean Blue, a fine dining seafood concept, The Raw Bar, a walkup bar featuring shellfish and the more whimsical Ocean Blue on the Waterfront, serving up quick seaside favorites on Breakaway's "boardwalk".

1.) THURSDAY, APRIL 4 6:00 PM - OPENING NIGHT RECEPTION

1.) SATURDAY, APRIL 6 12:00 PM - LEXUS GRAND TASTING SATURDAY

2.) FRIDAY, APRIL 5 6:30 PM - BATTLE OF THE COASTS - EAST

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Pebble Beach Food & Wine would like to thank our host Pebble Beach Resorts Culinary Team:

Catering & Conference Services:

Rodney Uncangco - Executive Chef, The Inn at Spanish Bay

Daryl Griffith - Director of Catering, The Lodge at Pebble Beach

Angela Tamura - Chef de Cuisine, Pèppoli Restaurant

Linda Lloyd - Associate Director of Catering & Conference Services

Pablo Mellin - Chef de Cuisine, Roy’s Restaurant

Mary Robbins - Catering & Conference Services Manager

Todd Fisher - Chef de Cuisine, STICKS Restaurant, Host, United States of Bacon

Julie Bullas - Catering & Conference Services Manager

John Hui - Executive Pastry Chef, Pebble Beach Resorts

Cruz Esparza - Catering & Conference Services Manager

Anastasia Simpson - Pastry Chef, The Inn at Spanish Bay

Therese DiBenedetto - Catering & Conference Services Manager

Antonio Castellanos - Executive Steward, The Inn at Spanish Bay

Kristy Consoli - Catering & Conference Services Manager

Lauren Palminteri - Culinary Admin. Coordinator, The Inn at Spanish Bay

Justine Geisler - Catering & Conference Services Manager

Ben Brown - Executive Chef, The Lodge at Pebble Beach

Dana Deminna - Assistant Catering Manager

Clint Wilson - Executive Sous Chef, The Lodge at Pebble Beach

Jane Telfer - Assistant Catering Manager

Mario Perez - Sous Chef, The Lodge at Pebble Beach Michael Nemec - Sous Chef, The Lodge at Pebble Beach

Purchasing:

Jesse Santillan - Sous Chef, The Tap Room Restaurants

Woody Salkin - Director of Purchasing

Yousef Ghalaini – Chef de Cuisine, The Bench

Kathy Sweet - Food and Beverage Storeroom Manager

Gary Faulkner – Sous Chef, The Bench

Rommel Esteybar - Purchasing Operations Manager

Jeremy Tummel - Chef de Cuisine, Stillwater Bar and Grill Tomas Bagood- Sous Chef, The Gallery Restaurant

Floral and Events Design:

Jesus Hernandez - Executive Steward, The Lodge at Pebble Beach

Shannon Gurley - Manager, Floral and Event Design

Ian Appelt - Assistant Stewarding Manager, The Lodge at Pebble Beach Pilar Mendez - Culinary Admin. Coordinator, The Lodge at Pebble Beach

Production Services:

Elias Lopez - Executive Chef, The Beach and Tennis Club

John Dillon - Manger, Production Services

Food and Beverage Directors:

Restaurant Managers:

Pascal Rifflart - The Inn at Spanish Bay

Federico Rusciano - Pèppoliat at Pebble Beach

Jeff Wallace - The Lodge at Pebble Beach

Phil Jones - Roy’s at Pebble Beach Lindell Mendoza - Stillwater Bar & Grill

Beverage Managers:

Stephen Donahue - The Tap Room

Wendy Heilmann - Pebble Beach Company Wine and Spirits Director

Lee Ann Hein - STICKS

Kimberly Perricelli - Wine Manager, Pebble Beach Market

Liz Wareham - Gallery Café

Banquet Managers:

Tiffany Morales - The Beverage Manager, Traps and The Lobby Lounge

Arianna Ilabaca - The Bench Mark Hansen - The Inn at Spanish Bay Bryan Anthony - The Lodge at Pebble Beach Shane Hiura - The Lodge at Pebble Beach Resort Managers:

Thank you from your friends at

Rod Schinnerer - General Manager, The Inn at Spanish Bay Julie Weaver - General Manager, The Lodge at Pebble Beach and Casa Palmero Jason Tracy - General Manager, The Beach and Tennis Club Special Events: Beat Giger- Director of Special Events Claudette DeMar - Special Events Coordinator Gretchen Melvin - Special Events Coordinator Amy Kerr - Special Events Administrative Assistant

Events | Restaurants | Catering | Consulting


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Benjamin Brown

Elias Lopez

Executive Chef The Lodge At Pebble Beach

Executive Chef The Beach & Tennis Club

Chef Ben Brown’s appreciation for fine food and wine can be directly traced to his Italian Grandmother’s favorite family recipes. Brown began reproducing her luscious recipes at local gatherings at the tender age of 12. As a high school student in Lake Tahoe, California, Brown worked in a popular local Italian restaurant, where he recognized his passion and commitment to food.

Chef Elias Lopez began his culinary career over 20 years ago, at the age of 16. His love of cooking began when worked for and was inspired by his mentor, Ted Walter, Chef of the renowned restaurant Passionfish in Pacific Grove, California. Ted took the young Lopez under his wing and opened his eyes to an exciting world of gourmet cuisine. In 1988, Chef Lopez began his career with the Pebble Beach Company at the Bay Club Restaurant at Spanish Bay, which is known today as Peppoli’s. Working under Chef Drew Previti and also the Italian influence and instruction of three-star Michelin Chef Gualtiero Marchesi from Milan were huge perks of his position there.

After graduating from the California Culinary Academy in San Francisco, Brown returned to Lake Tahoe as the sous chef at Heavenly Valley’s Monument Peak Restaurant. His next position was with The Marriott Corporation at Ferrantes Italian Restaurant on the Monterey Peninsula. Next in line was an interesting challenge in Vail, Colorado, where he reopened the acclaimed Colorado favorite, the Fulton Iron Works.

He left Pebble Beach temporarily and worked for a few years in Northern California as Sous Chef, under Chef Elliot King of the famous Blackhawk Grill. He returned to Pebble Beach Resorts in 1996 as Sous Chef for the Bay Club Restaurant.

Pebble Beach Company hired Brown as a Pastry Cook in 1994. Poised to excel in a world-class resort, Brown soon became the sous chef in Club XIX at The Lodge at Pebble Beach. In 2002, he was promoted to Chef de Cuisine at the resort’s members-only Beach and Tennis Club. In 2007, Brown became the executive chef at the Beach and Tennis Club and in 2008, he accepted the role as Executive Chef at The Lodge at Pebble Beach.

In 1998, Chef Lopez accepted the position of Chef de Cuisine for Roy’s at Spanish Bay. Under Roy Yamaguchi’s leadership he mastered the Roy’s style of cooking and helped to re-define the flavors of Euro-Asian Cuisine which has established Roy’s as one of the most visited restaurants on the Monterey Peninsula. In 2005 Chef Lopez accepted the position of Executive Sous Chef for Spanish Bay. As Executive Sous Chef, Chef Lopez duties included the daily operations at Roy’s, Peppoli and Sticks Restaurants.

Brown brings all of his experience together to keep the style and theory of his cuisine clean and true, balanced equally in contrast and texture. Brown is grateful to count Huber Keller, Lisa Magadini, and Bertrand Bouquin among his mentors.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Rodney Uncangco

Pablo Mellin

Executive Chef The Inn at Spanish Bay

Chef de Cuisine, Roy's Restaurant at The Inn at Spanish Bay

Raised on the Monterey Peninsula where fish, produce and fine dining abound, it is only natural that Executive Chef Rod Uncangco’s interests are drawn to the culinary arts. Chef Uncangco has worked in several Monterey Bay area establishments. It was there that he developed a passion for the Sicilian style cuisine and seafood that is indigenous to the Monterey Peninsula. With this foundation behind him, in 1988 Chef Uncangco joined the staff of Ferrantes Restaurant at the Monterey Sheraton and Marriott hotels as Sous Chef. Here he specialized in Northern Italian and California Bistro cuisine as he worked under the guidance of Executive Chef Guggisburg. By the time he left the Marriott in 1993, Uncangco had become Banquet Chef for Executive Chef Erikk Hilgert.

In 2010, Chef Mellin was promoted to Chef de Cuisine of Roy’s Restaurant at The Inn at Spanish Bay, Pebble Beach Resorts. Chef Mellin began his Pebble Beach career in 1991 working under the tutelage of then Executive Chef Pascal Rifflart. Pablo became the lead supervisor at Roy’s in 2000, working under Sous Chef Petra Hawk and Chef de Cuisine Elias Lopez, where he honed his skills in Hawaiian-fusion cuisine. In 2005, Executive Chef Rod Uncangco promoted Pablo to Sous Chef to work with Chef de Cuisine Yoichi Saito. Working with Saito, Pablo gained a wealth of knowledge in Japanese products, unique flavors and presentations. Chef Mellin has participated in numerous local special events such as Cooking for Solutions, Pebble Beach Food & Wine, and The Harvest Farm to Table event, using local and sustainable product. Chef Mellin recently participated for the first time in the annual Culinary Classique, a fundraiser for Meals on Wheels.

In 1994 Chef Uncangco joined the culinary staff at The Inn at Spanish Bay and in 1996 was promoted to Executive Sous Chef. Rodney Uncangco became Executive Chef at The Inn at Spanish Bay in 2004. Since joining the culinary team at Pebble Beach Resorts, Uncangco has worked on numerous special events including Three U.S. Opens in 1992, 2000 and 2010, as well overseeing and coordinating the culinary aspects of The Annual Pebble Beach Food & Wine. As Executive Chef, Uncangco’s duties include responsibility for daily operations at Roy’s, Pèppoli, Traps, Sticks, Banquets and Room Service, as well as overseeing all special events at The Inn at Spanish Bay.

Chef Mellin enjoys working with the vast array of ingredients and the intensity of flavors available in Asian cuisine. The diversity of tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth and he brings this passion to his creations at Pebble Beach Resorts. When he’s not creating in the kitchen, Pablo enjoys surfing in the Monterey Bay and spending time with his family.

SATURDAY, APRIL 6 12:00 PM LEXUS GRAND TASTING SATURDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Jeremy Tummel

Angela Tamura

Chef de Cuisine, Stillwater Bar & Grill The Lodge at Pebble Beach

Chef de Cuisine, Peppoli The Inn at Spanish Bay Chef Angela Tamura is a native of New England who now calls California home. Having cooked all her life— a requirement for a girl with an Italian mother—Angela graduated from the University of Pennsylvania before realizing in her senior year she really wanted to create good food.

A native of Southern California, Chef Jeremy Tummel has an extensive education in the culinary industry and a wide-ranging experience in an array of cuisines over his career. His expertise in French-Asian dishes and Latin flavors combined with his vast knowledge of wine pairings brings yet another exciting page to the Stillwater Bar & Grill portfolio.

As part of her education at the New England Culinary Institute in Essex, Vt., she took two demanding internships, one at the Ritz-Carlton on Amelia Island, Fla., and one at Rialto Restaurant in Cambridge, Mass. After fulfilling her school requirements, she stayed on at Rialto for another two years to continue learning from James Beard Award-winning Chef Jody Adams. She then moved to Napa and took the position of Sous Chef at Bistro Don Giovanni, eventually moving up to Chef de Cuisine. In 2001, she joined the team at ZuZu. Then, after one year away, she returned as Executive Chef. Tamura has a love of Spanish and Latin American cuisine and is starting to explore other regions of the Mediterranean, such as Morocco and Greece for added inspiration. She prefers to work with local farmers, ranchers and purveyors, and to change the menu every few weeks in order to keep plates fresh and seasonal. She cooks from scratch whenever possible, making pâté, sausage, cheese, as well as desserts, pasta, pizza and bread.

After teaching at the Santa Barbara City College Culinary Academy, Jeremy helped open the Bacara Resort and Spa in Santa Barbara. After serving two years as the Executive Chef there, he accepted the same role in Kevin Costner’s restaurant Epiphany. Since then, he’s also spent time at the highly acclaimed Wine Cask Restaurant and Susan Feniger’s Ciudad restaurant in Los Angeles. Chef Tummel was also recently featured at the Four Seasons Tokyo in Japan as an ambassador of Central Coast food and wine pairings. He has a strong bond with the ocean, the land and the ingredients they provide and, with proper technique, Jeremy has developed a very unique and distinguished style that embeds itself perfectly in the world-class dining across the landscape of Pebble Beach Resorts.

Chef Tamura won Chef of the Year at the Napa Valley Mustard Festival and twice was the featured chef at the James Beard House in New York.

THURSDAY, APRIL 4 6:00 PM OPENING NIGHT RECEPTION

THURSDAY - OPENING NIGHT RECEPTION FRIDAY - A DAY IN ITALY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

John Hui

Yousef Ghalaini

Corporate Pastry Chef Pebble Beach Resorts

Chef de Cuisine, The Bench The Lodge at Pebble Beach

Chef John Hui is the Corporate Pastry Chef for the world famous Pebble Beach Resorts on the Monterey Peninsula. Hui worked for many fine hotels including Caesars Palace Las Vegas, the Westin St. Francis, the San Francisco Hyatt Regency, the Westin Maui Hotel, and the San Francisco Marriott. With over 30 years experience, John has received many awards, medals and has appeared in many food magazines and cookbooks. Chef Hui enjoys sharing his knowledge through teaching, culinary demonstrations, competitions, fundraisers, including international guest chef appearances in China, Singapore, Manila, Japan, Germany, Italy, and New Zealand. His awards include the 2010 National AAC Joseph Amendola Award, ACF Presidential Medallion, Antonin Carême Medal, Las Vegas Chef of the Year, ACF Western Regional Pastry Chef of the Year and Chef Professionalism Award. Chef Hui has won numerous ACF competition medals and three prestigious Culinary Olympic Gold & Silver Medals from Germany. In 2004 Chef Hui was inducted in the honor society for chefs “The American Academy of Chefs”. He is currently on the ACF National Culinary Competition Committee and was a Pastry Coach for the 2008 Culinary Team USA, Coach and Manager of the 2004 Las Vegas Culinary Team and pastry chef for the gold medal winning team USA 1992. Chef Hui is an ACF Certified Executive Pastry Chef and a Certified Culinary Competition Judge.

A native of Lebanon, Chef Ghalaini experienced an immersion into the culture of food at a young age with lively family meals and early service lessons at his grandfather’s bakery. With an education from the Culinary Institute of America at the Greystone campus in Napa Valley, Chef Ghalaini began his career at the Michelin-rated REDD restaurant under Richard Reddington, where he executed the celebrity chef’s style of California French cuisine with a focus on stellar food and wine pairings. In January 2010, Chef Ghalaini re-energized Bespoke in New Haven, Conn., generating praise from local media as well as the regional food section of the New York Times. Other experiences for Chef Ghalaini include opening Go Fish restaurant in St. Helena, Calif., working for Robert Sinskey Vineyards in Napa and opening Steak 954 at the W Hotel in Ft. Lauderdale, Fla. He comes to Pebble Beach Resorts most recently from Imperial No. Nine at the Mondrian SoHo Hotel in New York City. At The Bench, Chef Ghalaini utilizes a range of seasonal options as well as local ingredients from Monterey Bay and the Salinas Valley to create a robust, but healthy and sustainable menu for guests. Using the innovative technique of wood-roasting and open-flame cooking, his recipes include a wide-range of international style from Asian to Middle Eastern, Italian to Latin American.

1.) SATURDAY, APRIL 6 12:00 PM LEXUS GRAND TASTING SATURDAY

1.) SUNDAY, APRIL 7 12:00 PM LEXUS GRAND TASTING SUNDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

NOTES:

Todd Fisher Chef de Cuisine, STICKS Host, United States of Bacon The Inn at Spanish Bay Stand side-by-side with STICKS Chef de Cuisine Todd Fisher and you will see a creative giant in red shoes with a practical approach to cooking. With more than 20 years as a culinary veteran, restaurateur, instructor and food lover, Chef Fisher is also the acclaimed host for Discovery Communications “The United States of Bacon” on Destination America Network. A San Francisco native and fifth generation Californian, Fisher began his craft at age 15. In 1996, he brought his signature style to Stillwater Bar & Grill at the world famous Pebble Beach Resorts. In 2000, he opened the much heralded Hullabaloo. His charisma and intuitive leadership made him a natural candidate to be the “Ringmaster” for the prestigious Pebble Beach Food & Wine in 2009 and 2010. It was a sweet homecoming for Fisher as he returned to Pebble Beach Resorts in 2011 as Chef de Cuisine for STICKS restaurant at The Inn at Spanish Bay. Here, the beautiful setting and casual comfort provides the perfect backdrop for Chef Fisher to share his passion of what sports bar friendly dining should be. Never one to steer away from new frontiers, Fisher has taken his humor and expertise to the airwaves as the host of the “All American Carnivore” on KRML radio. He also writes a biweekly column for the Monterey County Herald and has been a contributing author since 2007. Fisher shares his life on the Monterey Peninsula with his beautiful bride and five amazing children.

1.) SUNDAY, APRIL 7 12:00 PM LEXUS GRAND TASTING SUNDAY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

The Lineage brand is comprised of a single wine made from the five classic Bordeaux varieties. Our mission is nothing short of producing one of the handful of iconic wines that every passionate wine lover should have.

From grapes planted on a seven-mile axis in the heart of the historic Livermore Valley appellation, The Steven Kent Winery handcrafts a small collection of wines that redefines world-class Cabernet Sauvignon.

La Rochelle makes vineyard-designated Pinot Noirs and Chardonnays. Each of our small-lot wines is handcrafted to reveal the truth and beauty of the site, the farmer, and the winemaker.

Open Daily for Tasting, 12-4:30 5443 Tesla Road, Livermore Valley | Tel 925.243.6442 | stevenkentportfolio.com

EXOTIC ORIGINS COFFEE

“Taste the

TM

Exceptional Life”

TM

www.exoticoriginscoffee.com

“Selecting a fine coffee should be as unique and personal as selecting wines for your cellar.” 133


“A Monterey Must-Play.” – GOLF

MAGAZINE

Bayonet and Black Horse.

They’re the real deal. When you talk about teeing it up on the Monterey Peninsula, the legendary courses in Pebble Beach set the standard. But just a few minutes up the coast overlooking Monterey Bay are two 18-hole gems that should definitely be part of the conversation. CALL TODAY to book your tee time. You’re in for a real challenge, and a real deal. Bayonet and Black Horse 1 McClure Way Seaside, CA 93955

BAYONET AND BLACK HORSE are two spectacular courses with very distinguished pedigrees. Their accolades include hosting PGA Tour and Champions Tour Tournaments and Qualifying Schools, and being one of Golf Digest’s Top 50 Toughest Courses. The pros revere Bayonet and Black Horse — and you should too. That absolutely sets them apart as the Monterey Peninsula’s best golfing value. Site of the

831.899.7271 bayonetblackhorse.com

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Greg Allen

Darius Allyn, MS

Dimitri Augenblick

Dolce Wines

Montage

Cos d'Estournel

Gillian Ballance, MS

Larr Oâ&#x20AC;&#x2122;Brian, MS

Kim Beto

Cavallo Point

Jackson Family Wines

Southern Wine & Spirits

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Shayn Bjornholm, MS

Chris Blanchard, MS

Court of Master Sommeliers

Jon Bonne San Francisco Chronicle

Lopez Bret

Dennis Cakebread

Laura Catena

Scarecrow

Cakebread Cellars

Bodega Catena Zapata

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Paul Draper

Christie Dufault

Melanie Dunea

Ridge Vineyards

The Culinary Institute of America

My Last Supper

Antonio Galloni

Christina Grdovic

Fritz Hatton

antoniogalloni.com

Food & Wine

Arietta Wines

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Axel Heinz

Thomas Henriot

Ornellaia

Ray Isle

Bouchard Pere et Fils

Food & Wine

Jay James, MS

Eugenio Jardim

Robin K. O'Connor

Southern Wine & Spirits

Jardiniere

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Italian Wine Merchants


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Deborah Keane

Gerhard Kracher

Sur Lucero

California Caviar Company, Inc.

Kracher

Constellation Brands

Jordan Mackay,

Laura Maniec, MS

Nicole Marchesi

San Francisco Magazine

Corkbuzz

Far Niente

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Brian McClintic, MS

Mariena Mercer

Danny Meyer

Caveau Wine Bar & Merchant

The Cosmopolitan Of Las Vegas

Union Square Hospitality Group

Raj Parr

DLynn Proctor

Andrea Robinson, MS

Sandhi Wines

Treasury Wine Estates

Local Flavor

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Sabato Sagaria, MS

Glenn Salva

Michael Silacci

The Little Nell

Antica Napa Valley

Opus

Robert Smith, MS

Joseph Spellman, MS

Larry Stone, MS

Picasso at Bellagio Las Vegas

Justin Vineyards & Winery

Quintessa

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

FEATURED PANELISTS & PERSONALITIES

Vitalie Taittinger

Anne Thull

Celia Welch

Champagne Taittinger

Anne Thull Fine Art Designs

Scarecrow

Dustin Wilson, MS

Suzanne Wolcott

Tim Gaiser, MS

Eleven Madison Park

Goose Island Beer Company

Jackson Family Wines

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the the power power of of n now ow Here, there and everywhere—nowadays, it’s where business gets done. And at AT AT&T our mobile innovations are always where you are, so you can stay on top of all the possibilities. Our wireless network keeps iPhones, wireless cards, and cell phones powered for your life, wherever you may be.

Stay Connected with AT AT&T at the Pebble Beach Food & Wine Event 2013.

© 2013 AT&T Intellec tual Proper t y. All right s reser ved .


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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

THE SOMMELIERS A S PECIAL

T HANK YOU T O OUR PART IC IPAT ING SOM M ELIER S W HO PROTECT US , OUR F R IEND S , AND OUR LOV ED ONES F R OM BAD W INE .

P A N E L I S T S Darius Gillian Kim Shayn Chris Christie Andrea Jay Robin Sur Laura Brian Rajat Sabato Robert Joseph Larry Dustin

Allyn, MS Ballance, MS Beto Bjornholm, MS Blanchard, MS Dufault Robinson, MS James, MS Kelly O'Connor Lucero, MS Maniec, MS McClintic, MS Parr Sagaria, MS Smith, MS Spellman, MS Stone, MS Wilson, MS

Montage Resort & Spa Cavallo Point Resort Southen Wine & Spirits Court of Master Sommeliers Chateau Marmont The Culinary Institute of America Local Flavor Southen Wine & Spirits Italian Wine and Merchants Constellation Brands Corkbuzz Wine Studio Caveau Wine Bar and Merchant Sandhi Wines The Little Nell Bellagio Justin Vineyards and Winery Quintessa Eleven Madison Park

Los Angeles Sausalito San Franciscso Seattle Napa Napa Napa Las Vegas New York Napa New York Santa Barabara San Francisco Aspen Las Vegas Chicago Napa New York

CA CA CA WA CA CA CA NV NY CA NY CA CA CO NV CA CA NY

Scott Jeff Patrick Eduardo William Beccy Mark Tony Mary Amy Bernabe Noah Phillip Deanna Ben Magan Marita Dan Paul Chuy Alan Amy Chirstian Jimmy

Barber Bareilles Bickford Bolanos Brajnikoff Breeze Bright Cha Christie Currens DeLuna Dranow Dunn Dwyer Edwards Eng Esteva Fredman Fried Galvan Gary Goldberger Groon Hayes

Meadowood Manresa Merry Edwards Mozza Chai Wine Consulting

Napa Los Gatos Sonoma Los Angeles San Francisco Carmel San Francisco San Francisco San Francisco San Francisco Carmel San Francisco Seattle San Francisco New York Santa Barbara San Francisco Los Angeles Carmel San Diego Atlanta San Francisco Brooklyn Napa

CA CA CA CA CA CA CA CA CA CA CA CA WA CA NY CA CA CA CA CA GA CA NY CA

Saison/Dcantr BinWise Bar Tartine Propsect Cantinetta Lucca BourbonSteak Canlis Fairmont Hotel NoMad Kunin Wines Paragon Dan Fredman PR Highlands Inn TGIC Restaurant No. 246 Fifth Floor Prime Meats Araujo Estate

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

THE SOMMELIERS A S PECIAL

T HANK YOU T O OUR PART IC IPAT ING SOM M ELIER S W HO PR OTECT US , OUR F R IEND S , AND OUR LOV ED ONES F R OM BAD W INE .

Peter Michael Jared Arthur Elizabeth Eugenio Nicole Susan Christopher Ray Seth Jeff Rachael David Don Dana Vilma Chris Staci Haley Adam Taylor Gianpaolo Thomas D Lynn James Eric Caitlin Casper June Lars Rafael John Clint Dawn Tim Alicia Joe Robert Joseph Alex Kathryn John Ryan Jai Jill

Hiers Hoagland Hooper Hon Huettinger Jardim Kosta LaRossa Lavin Lemaire Liebman Lindsay-Thorsen Lowe Lusby Mallery Manison Mazaite Miller Miller Moore Olthof Parsons Paterlini Perez Proctor Rahn Railsback Rice Rice Rodil Ryssdal Santos Slamon Sloan Smith Smith Towns-Franken Vaccaro Volz Weaver Weil Weil Wight Williams Wilson Zimorski

Rising Star Wine Group Mozza The Royce Sepia Spago Jardiniere Mandarin Oriental Wind Gap C&S Wine Specialists Santa Lucia Preserve RN74 Naha/Brindille Amazon Highlands Inn Southern Wine & Spirits Lav K&L Wine Merchants Stock & Bones Nepenthe Mozza Acquerello KristiLynn Wines Treasury Wine Estates The Heathman Caveau Wine Bar and Merchant The Sea Alexander's Steakhouse Qui Ackerman Family Vineyards Acquerello Alexander's Steakhouse Terry Thiese Selections CafĂŠ Juanita Winesurfer Bottle Stock Consulting Ella Dining Room & Bar Pour Wine Bar Quince Bouchon Terroni Luce Ana Mandara Jardiniere Hotel Jerome

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Carmel Los Angeles Pasadena Pasadenda Los Angeles San Francisco San Francisco Sonoma Los Angeles Carmel New York Seattle Chicago Seattle Carmel San Francisco Austin Los Angeles Los Gatos San Francisco Big Sur Los Angeles San Francisco Carmel Napa Portland Santa Barbara San Francisco San Francisco Austin Napa San Francisco San Francisco New York Seattle Los Angeles Boston Sacramento Portland San Francisco Los Angeles Los Angeles San Francisco San Francisco San Francisco Aspen

CA CA CA CA CA CA CA CA CA CA NY WA IL WA CA CA TX CA CA CA CA CA CA CA CA OR CA CA CA TX CA CA CA NY WA CA MA CA OR CA CA CA CA CA CA CO


11:42 p.m. Huber Keller, Tyler Florence & Ming Tsai After Hours Party April 8, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Pebble Beach Food & Wine Flashback


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

9:43 p.m. Cristal Champagne Dinner April 17th, 2009 Beach & Tennis Club Pebble Beach, CA

Pebble Beach Food & Wine Flashback

4:19 p.m. Pre-service meeting with Tom Colicchio & Thomas Keller Lexus Grand Finale Dinner April 18, 2009 Beach & Tennis Club, Pebble Beach, CA

Pebble Beach Food & Wine Flashback

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Wine delivery that lets you breathe.

Whether you’re a customer expecting a shipment of wine, or you’re the one filling the order, you want it to arrive at the right time. With Hold at FedEx Location, you can easily request to have it delivered to one of 2,400 FedEx locations. We’ll hold the wine for 5 days. That means no more waiting around to accept a shipment that requires an adult signature. And for sellers, it means fewer returns. Best of all, it’s free. Request Hold at FedEx Location when creating a shipping label. Or when the package is on its way. Pour on the convenience. Find out more at fedex.com/holdit.

© 2013 FedEx. All rights reserved. 0011705PM

FedEx. Solutions That Matter.SM


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

W INE S EMINARS Drink it in. The wine and spirits craft is a spiritual path. The masters called into service to decant decadence, help decode an opus, unearth a jewel — but ultimately — magnify your pleasure in a glass. At the table, these stewards seek the nonpareil pairing. In their hands, a bottle can create a cathartic communion, rocketing a dish to an other-worldly place. Learn from them. Taste with them, enjoy with them — the fundamental fruits of expression.

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Arietta: Wines In Harmony Fritz Hatton is the world’s foremost wine auctioneer and John Kongsgaard is one of Napa’s most legendary wine growers. Founded in 1996 with wives Caren Hatton and Maggy Kongsgaard, Arietta is their four-part harmony of people and place. Modeled primarily on cabernet franc and merlot grown at the Hudson Vineyards, Arietta’s reds are a New World spin on classic Right Bank blends and they are, in a word, astonishing. Join Fritz as we examine a variety of vintages lovingly shepherded by Kongsgaard and more recently by superstar winemaker Andy Erickson.

ON THE PANEL: FRITZ HATTON ARIETTA, JON BONNE SF CHRONICLE, CHRIS BLANCHARD, MS CHATEAU MARMOUNT, DARIUS ALLYN, MS MONTAGE

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Bouchard's Masterful Monopole: Vigne de L'Enfant Jésus Bought by the Bouchard family in 1791 just after the French Revolution, this 1er Cru vineyard is a legendary monopole (sole ownership) that frequently outshines Grand Cru vineyards in comparative tastings. Located in the AOC of Beaune Grèves, this wine showcases the terroir of the southerly Côte de Beaune’s very best pinot noirs, where finesse and freshness are prized. Hosted by Thomas Henriot, this once-in-a-lifetime tasting is a must for anyone serious about Burgundy.

ON THE PANEL: THOMAS HENRIOT BOUCHARD PERE ET FILS, RAY ISLE FOOD & WINE, JAY JAMES, MS SOUTHERN WINE & SPIRITS, CHRISTIE DUFAULT CIA, ROBIN KELLY O’CONNER ITALIAN WINE MERCHANTS

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Cheese & Wine with Laura Werlin James Beard award-winning cookbook author Laura Werlin is fast becoming America’s “Queen of Cheese” ... her annual Master Class at Pebble Beach Food & Wine is the one that hungry sommeliers fight to attend because they know there’s always something delicious to be sampled. Known for championing artisanal cheese makers and for her skill in pairing these products with wine, Laura’s warmth and expertise sell out the room each year. Friday morning cheese and wine? Start the weekend right.

ON THE PANEL: LAURA WERLIN AUTHOR

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Riesling From Around The World Ask most winemakers and sommeliers what is the world’s most versatile white varietal and the answer is likely “riesling.” From the bone-dry, delicate kabinetts of the Mosel to unctuous Alsatian Grand Crus to relative newcomers like Washington State and Australia’s Clare and Eden Valleys, riesling is a chameleon grape that is deeply reflective of both terroir and winemaking skill. Come taste along with our panel of experts as we present a Master Class on one of the industry’s benchmark wines.

ON THE PANEL: JORDAN MACKAY SF MAGAZINE, SHANE BJORNHOLM, MS COURT OF MASTER SOMMELIERS, ANDREA ROBINSON MS LOCAL FLAVOR, LARRY STONE, MS QUINTESSA, KIM BETO SOUTHERN WINE & SPIRITS

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The Triumph of Tiny Bubbles Champagne from the Grower's Perspective The Champagne region has long been dominated by the big marques or houses that purchase grapes from thousands of small growers spread across more than three hundred villages. The past decade, however, has shown explosive growth and interest in“r écoltant-manipulant” wines, or “grower-produced” wines – essentially farmer’s fizz, if you will, in which the growers themselves bottle the bubbly. Join critic Antonio Galloni as he leads you through a tasting of extraordinary Champagnes, all made by the farmers who grew the grapes. These are exceptionally rare bubblies made in tiny quantities so please note space is limited.

ON THE PANEL: ANTONIO GALLONI EDITOR, LAURA MANIEC, MS CORKBUZZ, SABATO SANGRIA, MS THE LITTLE NELL, RAJ PARR SANDHI WINES

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A Cocktail Revolution - Caviar & Vodka with Tony Abou-Ganim & Deborah Keane There may not be a greater food and drink love affair then the one between vodka & caviar! So you think all vodka is the same? That any vodka will pair equally well with every caviar? Think again. Join Tony Abou-Ganim, The Modern Mixologist and Deborah Keane of the California Caviar Company as they take you through an enlightened trip into the world of vodka and caviar. Does Swedish vodka made from wheat pair best with California white sturgeon? Would a Polish rye vodka best enhance Russian Osetra? Perhaps corn based domestic vodka will work best with a domestic Paddlefish? Whatever your favorite match is this is sure to be an entertaining journey into the enjoyment of two of lifeâ&#x20AC;&#x2122;s simple pleasures!

ON THE PANEL: JORDAN MACKAY SF MAGAZINE, TONY ABOU-GANIM, DEBORAH KEANE CALIFORNIA CAVIAR

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Antinori's Fascination with Cabernet Around the World 26 Generations - 2 Continents - 3 Esteemed Estates The Antinori family has been making wine in Tuscany since 1385 - 100 years before Columbus sailed to America. Six centuries and 26 generations later, Antinori remains a global leader. The familyยนs passion for Cabernet Sauvignon has led them to two groundbreaking Cabernet-focused projects in the United States: Col Solare, a joint venture with Chateau Ste. Michelle on Washington's Red Mountain; and Antica Napa Valley, the familyยนs estate on Atlas Peak in Napa Valley. Join Antinori family ambassador and Antica Napa Valley estate manager Glenn Salva as he leads you on a vertical tasting tour of iconic Cabernet-based wines from three of Antinoriยนs family estates. This is a rare opportunity to taste the 2006, 2007 and 2008 vintages of Col Solare (Red Mountain), Antica Napa Valley (Atlas Peak) and Guado Al Tasso (Bolgheri) side-by-side, while learning about the differences and similarities in the styles and visions of these esteemed estate wines.

ON THE PANEL: JON BONNE, SF CHRONICLE, GLENN SALVA ANTICA NAPA VALLEY, SHAYNE BJORNHOLM, MS COURT OF MASTER SOMMELIERS, LAURA MANIEC, MS CORKBUZZ, JAY JAMES, MS SOUTHERN WINE & SPIRITS

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Lindt Presents the Ultimate Indulgence Chocolate & Wine Put together, chocolate and wine are two of life's greatest pleasures and we're proud to showcase Swiss chocolatier Ann Czaja Lindt's tastiest bites artfully paired with yummy wines. Come enjoy a Master Class on cocao and tannin, where you can learn while indulging.

ON THE PANEL: ANN CZAJA LINDT & SPRĂ&#x153;NGLI (USA) INC.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Opus One - The Original Cult Wine Château Mouton Rothschild’s partnership with Robert Mondavi in 1979 was groundbreaking for both Bordeaux and Napa – it ushered in a new era of ultra-premium winemaking in California while simultaneously encouraging a rapport between the two regions that forever altered the techniques of each. Opus One, the original cult wine, was unveiled at the very first Napa Valley Wine Auction in 1981 where a single case sold for $24,000. A star was born. Join us for a very special tasting of Opus One, where you’ll taste a once-in-a-lifetime retrospective of wines from the 80's, 90s and the most recent decade.

ON THE PANEL: MICHAEL SILLACI WINEMAKER, RAY ISLE FOOD & WINE, ANDREA ROBINSON, MS LOCAL FLAVOR, CHRIS BLANCHARD, MS CHATEAU MARMONT, SUR LUCERO, MS CONSTELLATION

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Ornellaia - The Pride of Tuscany By planting Bordeaux varietals in 1981, ORNELLAIA revolutionized Tuscany by proving the region could produce world-class blends to rival its French neighbors. ORNELLAIA heralded the era of the “Super Tuscans,” wines in which international grapes like cabernet sauvignon took the place traditionally held by sangiovese in blends. Located in Bolgheri along the coast of the Tyrrhenian Sea, this singular place has become synonymous with the apex of Italian winemaking in the modern era. We are very honored to showcase a retrospective tasting of ORNELLAIA in key vintages, hosted by winemaker Axel Heinz and moderated by Antonio Galloni.

ON THE PANEL: AXEL HEINZ WINEMAKER, ANTONIO GALLONI EDITOR, LARRY STONE, MS QUINTESSA, SABATO SANGRIA, MS THE LITTLE NELL

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Malbec Rising: A Star is Reborn One of the five historic grapes of Bordeaux, a devastating frost in 1956 killed off 75% of the malbec plantings in the area. While southwesterly Cahors remained loyal to the grape, it largely faded from favor in France. Enter Argentina, where the grape was originally introduced in the mid 1th9 century and where it has now become ubiquitous. Join us we examine malbec across multiple terroirs and techniques for an in-depth Master Class on this Old World varietal that is now a New World star.

ON THE PANEL: LAURA CATENA BODEGA CATENA ZAPATA, KIM BETO SOUTHERN WINE & SPIRITS, EUGENIO JARDIM JARDINERE, GILLIAN BALANCE, MS CAVALLO POINT, DUSTIN WILSON, MS ELEVEN MADISON

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Perfect Partners - Mushrooms & Pinot Noir While experimental pairings sometimes work, there are certain classic combinations in the food and wine pantheon that partner perfectly, every time. Mushrooms and pinot noir, in all their respective flavor and textural profiles, are one such partnership. We’ve asked Chef Gabriel Ask of Montage Beverly Hills to work mycological magic while our team of Master Sommeliers and other wine experts work through a flight of pinot noirs from around the world. Come sip, nibble and learn as we explore the art of pairing pinot with ‘shrooms.

ON THE PANEL: JORDAN MACKAY SF MAGAZINE, DARIUS ALLYN, MS MONTAGE, ROB SMITH, MS PICASSO, JOE SPELLMAN, MS JUSTIN WINERY

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Scarecrow Vertical - Enchanting Wines from a Fabled Land When J.J. Cohn purchased his Rutherford estate in 1943, he was far more concerned with yellow brick roads as Executive Producer of “The Wizard of Oz” than he was with cabernet sauvignon. When his grandson Bret Lopez and his partner Mimi DiBlasio took over the legendary vineyar site in 2002, the world had changed and an iconic wine was born – “Scarecrow,” in reference to the heartfelt character who only thought he lacked a brain. We are very honored that Celia Welch, winemaker at Scarecrow, is joining us to review every vintage of this cult hit; it's a once-in-a-lifetime opportunity and only at Pebble Beach Food & Wine. Please note that seats are extremely limited at this seminar.

ON THE PANEL: CECLIA WELCH WINEMAKER, BRET LOPEZ OWNER, JON BONNE SF CHRONICLE, ANDREA ROBINSON, MS LOCAL FLAVOR, BRIAN MCCLINTIC, MS CAVAEU, CHRIS BLANCHARD, MS CHATEAU MARMONT

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Secrets of a Sommelier: Mythbusters of Wine What's not so secret is that sommeliers are hard-working restaurant people, not millionaires with limitless cash to spend on fine wine. Yet they drink and drink well. What's the secret there? Join us as we taste blind along with our panel of Master Sommeliers through a line-up of superb wines, each deemed to be an exceptional value in its category. We'll destroy some popular myths along the way, like “expensive oak is necessary for great chardonnay” or that “all big cabernets merit a big price tag.” Learn some tips from the real pros and resolve to buy and drink smarter this year.

ON THE PANEL: RAY ISLE FOOD & WINE, TIM GAISER, MS, LARRY O’BRIEN, MS, SHAYNE BJORNHOLM, MS COURT OF MASTER SOMMELIERS

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

The Legendary Dessert Wines of Kracher When Alois Kracher passed away in 2007, the international wine community collectively mourned. Personally loved as much as his wines, Kracher nearly single-handedly revived the great sweet winemaking tradition of Austria where his unctuous trockenbeerenauslese among other botyritized wines scored huge acclaim. We are very honored to present this examination of Kracher’s greatest wines – please join us as we pay homage to the man and his acclaimed products.

ON THE PANEL: GERHARD KRACHER KRACHER, ANTONIO GALLONI EDITOR, RAJ PARR SANDHI WINES, CHRISTIE DUFAULT CIA, LARRY STONE, MS QUINTESSA

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Brewed for Food - The Art of Beer Pairing Since 1988 Goose Island Beer Company has delighted drinkers in their hometown of Chicago and the rest of Midwest. We're thrilled to welcome this pioneering brewery to the Sixth Annual Pebble Beach Food & Wine, where we'll showcase a contrasting array of beer styles, all expertly paired with small plates meant to complement each thirst-quenching sip.

ON THE PANEL: SUZANNE WOLCOTT CERTIFIED CICERONE GOOSE ISLAND BEER COMPANY JOE SPELLMAN, MS

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Drink Pink! - The Rise of Rosés Think pink means sweet? Think again. No market segment is growing faster in the US than dry rosé wines from around the world, unless, of course, it's bubbly wines. Here at Pebble Beach Food & Wine, we've put together a showcase of this delicious exploration on all things pink with a sparkler thrown in for good measure. Guests at this seminar will appreciate a killer lineup of incredible rosé wines from around the world as a panel of experts take you through an unparalleled sipping experience. Please note that this seminar sells out each year and tickets are limited.

ON THE PANEL: KIM BETO SOUTHERN WINE & SPIRITS, DUSTIN WILSON, MS ELEVEN MADISON, CHRISTIE DUFAULT CIA, JAY JAMES, MS SOUTHERN WINE & SPIRITS

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Ridge Monte Bello - American Royalty Monte Bello is first and foremost a wine of place. That unique place - high atop the Santa Cruz Mountains underlain by limestone and decomposing Franciscan greenstone - produces a wine unlike any other. Come taste a true example of American terroir from this iconic vineyard, first planted in the late 19th century, where place still speaks louder than technology. Older vintages of Monte Bello are very rare and space is limited at this seminar. Wines poured will include historic benchmarks like the 1984 and the 1995 vintages, alongside the 2006, 2007, 2008, 2009 and 2010 bottlings. We'll also have an exclusive chance to taste the not-yet-released 2011 and 2012 vintages right out of barrel.

ON THE PANEL: PAUL DRAPER WINEMAKER, JON BONNE SF CHRONICLE, GILLIAN BALANCE, MS CAVALLO POINT, CHRISTIE DUFAULT CIA, BRIAN MCCLINTIC, MS CAVEAU

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Size Matters! - Tasting the Big Difference Size matters, in wine as in most other, um, estimations. While the traditional 750mL glass bottle format still dominates, what happens when you package wine in larger or smaller formats? Liquid volume to surface area ratio dramatically impacts the experience of the wine in the bottle as it ages. This Master Class is a must for any serious collector and we're pleased to offer the incredible wines of Far Niente as we experiment together. Chardonnay, Cabernet and delicious Dolce from Far Niente will be poured from three different-sized bottle sizes....can you taste the big difference?

ON THE PANEL: GREG ALLEN WINEMAKER DOLCE, NICOLE MARCHESI WINEMAKER FAR NIENTE, JORDAN MACKAY SF MAGAZINE, ROB SMITH, MS PICCASO, DARIUS ALLYN, MS MONTAGE

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

The Power & Grace of Château Cos d'Estournel Lovers of great Bordeaux need no introduction to the legendary wines from Cos, one of the benchmark châteaux in Saint-Estèphe, the most northerly of the Médoc appellations. A “second growth” estate just across the stream from neighboring Pauillac’s Château Lafite-Rothschild, Cos d’Estournel was originally named for the pebbly hill on which its cabernet sauvignon and merlot vines thrive. We are very pleased to welcome Mr. Dimitri Augenblick, the Director of Development at Cos, as he guides us through an extraordinary tasting of wines from the 70’s through to the 2009 vintage.

ON THE PANEL: DIMITRI AUGENBLICK MANAGING DIRECTOR COS, ANTONIO GALLONI EDITOR, ROBIN KELLY O’CONNER ITALIAN WINE MERCHANTS, LARRY STONE, MS QUINTESSA

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

A Prestige Cuvée Tasting – Taittinger's “Comtes de Champagne” Personally hosted by Vitalie Taittinger, this seminar features one of the icons of Champagne and its legendary prestige cuvée, the much-lauded “Comtes de Champagne.” One of the few remaining family-owned houses in Champagne, Taittinger is known for exceptional standards of excellence that include extended aging, the use of estate fruit and sustainable vineyard practices. Join us for an extraordinary comparative tasting of both the Blanc de Blancs and Rosé bottlings from multiple vintages. It’s an epic tasting for anyone passionate about Champagne, one not to be missed.

ON THE PANEL: VITALE TAITTINGER DIRECTOR, ANTONIO GALLONI EDITOR, GILLIAN BALANCE, MS CAVALLO POINT, ROBIN KELLY O’CONNOR ITALIAN WINE MERCHANTS, KIM BETO, SOUTHERN WINE & SPIRITS

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Secrets of a Sommelier: Blind Tasting Sparkling Wines Ready to cross palates with the best sommeliers in America? We've assembled the cast of the much anticipated movie “The Somm”. Join these Master Sommeliers and other top wine experts ready to deconstruct a flight of mystery sparklers. Just how these pros systematically analyze a glass of wine to deduce not just the grape, but often the exact place of origin and vintage is a science we're ready to share. You could spend thousands of dollars on bottles and books and learn less than what this single seminar can reveal. Come out and play with the pros; trust us, they won't know what is in each glass any more than you will! ON THE PANEL: JON BONNE SF CHRONICLE, DUSTIN WILSON, MS ELEVEN MADISON PARK, BRIAN MCCLINTIC, MS CAVEAU ,SABATO SANGARIA, MS THE LITTLE NELL, ERIC RAILSBACK CAVEAU, DLYNN PROCTOR TREASURY

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

THE WINERIES Seek, explore and enjoy a profusion of special, rare and magical wines in a perfect Pebble Beach setting. Enhance your knowledge and joy of wine and spirits by tasting with the master, renowned winemakers and beverage industry veterans. Your mind and palate will open to a spectrum of wisdom and opinions and a world of tasting pleasure.

Acacia Vineyard

Set just two miles from San Francisco's San Pablo Bay, Acacia Vineyard is in the heart of Napa Valley's Carneros wine region. This premium winegrowing region enjoys the cooling influences of the Pacific Ocean and summer fog, making it an ideal growing area for Pinot Noir and Chardonnay.

Ackerman Family Vineyards

Ackerman Family Vineyards is boutique producer of premium cabernet sauvignon wines within the newest Napa Valley AVA of Coombsville, located in the southeastern section of Napa Valley. Known for its cooler climates, rich, volcanic soils and hilly terrain, the Coombsville region of Napa has produced wines since 1930s.

Adamvs

ADAMVS, inspired by quality & fine craftsmanship, is lead by winemakers Philippe Melka and Jason Valenti. For our 2010 vintage, Melka and Valenti created a spectacular Napa Valley Cabernet Sauvignon from vineyard blocks which resulted in an intense, powerful wine.

Agrapart

Chardonnay reigns supreme at Agrapart, one of the great family-run estates in Avize. Meticulous, natural farming and stripped down winemaking allow the truest essence of these superb, vibrant wines to blossom.

Ahnfeldt Wines

We make handcrafted world-class wines using grapes from our own vineyards. We developed, planted, and nurtured our vineyards, paying attention to every detail. When phenomenal grapes are combined with a world class winemaker, the results are some of the finest wines produced in the Napa Valley.

Antica

Antica represents “Antinori California”. The estate fulfills the Antinori family's enduring desire to produce wines of personality and style in the Napa Valley. The family’s winegrowing philosophy - to produce wines with passion, patience and perseverance - is expressed fully at Antica Napa Valley.

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Antinori

The Antinori family has been making wine for 625 years and 26 generations.From Tuscany and Umbria to Napa Valley and Red Mountain, their reputation has grown through the centuries by making innovative and sometimes courageous choices, always with unwavering respect for the land and for tradition.

Arietta Wine

Arietta is a Napa-based producer of ultra-premium limited-production wines. The name Arietta, meaning a short operatic aria or art song, expresses our belief that all great wines should sing. The Arietta wines are inspired by the blended wines of Bordeaux, and are crafted by winemaker Andy Erickson.

Au Bon Climat

Founded in 1982, Au Bon Climat (which means "a well-exposed vineyard") produces internationally recognized Pinot Noir, Chardonnay, and Pinot Blanc wine from grapes grown in California's Santa Barbara County.

Aubry

Aubry is one of the most fascinating small estates in Champagne. An emphasis on the region’s seldom-used grapes results in wines imbued with notable complexity and personality.

Barrymore

Wine is all about the journey. Any wine lover would have to agree. For Drew Barrymore, it was the journey that propelled her to delve into the world of wine, with an eponymously named Pinot Grigio. A fan of crisp, fruity white wines, Barrymore has created a wine like herself: fresh, dynamic and fun.

Beaulieu Vineyard

For more than 100 years, Beaulieu Vineyard has been dedicated to traditional wine handcrafting and state-of-the art winemaking innovation for bold, classic wines that honor their exceptional terroir.

Bergström Wines

Bergstrom Wines is a family owned and operated artisan producer of Pinot Noir and Chardonnay. Bergström focuses on handcrafting small lots of wines from its five estate vineyards. All estate acreage is farmed biodynamic and all wines express the wonderful diversity of Oregon's many great terroirs.

Beringer Vineyards

The epitome of a modern classic, Beringer has been Napa Valley's benchmark producer since its establishment in 1876. Winemaker Laurie Hook crafts classic wines from Napa's finest appellations and Beringer's exceptional vineyards. A winemaking legacy of 134 years is reflected in an acclaimed portfolio of wines which are collected worldwide.

Bernardus Winery

Bernardus Winery is located along scenic Carmel Valley Road, in the heart of the village. Our Marinus Estate Bordeaux-style red is the foundation of our production. It is complemented by Chardonnay, Pinot Noir and Sauvignon Blanc.

Black Stallion Winery

Located on Napa Valley's scenic Silverado Trail, this state-of-the-art winery was designed for site specific winemaking to take advantage of Napa Valley's enviable array of vineyard microclimates. The diversity of terroir results in a rich offering of flavors and with exquisite results.

Blackbird Vineyards

Founded in 2003, Blackbird Vineyards is an artisanal producer of Pomerol-inspired wines from Napa Valley. Planted in 1997, this Oak Knoll District vineyard’s valley floor topography presents optimum growing conditions for winemaker Aaron Pott to produce elegantly styled, balanced red wines.

Blue Rock Vineyard

Blue Rock produces small quantities of luxurious red wines that express their sense of place. Our wines are produced from grapes grown exclusively in Sonoma, Alexander Valley. We believe that small is beautiful. In our experience, the finest most individually expressive wines come from small places.

Bodega Catena Zapata

Bodega Catena Zapata is a family-owned winery credited with putting Argentinean wines and high altitude Malbec on the world map.

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Boekenoogen Vineyards and Winery

Nestled atop the foothills in the heart of the Santa Lucia Highlandsin Monterey County, California, lies family owned and operated Boekenoogen Vineyards and Winery. We are dedicated to creating exceptional limited production wines. We currently produce superior Pinot Noirs, Chardonnays, and Syrahs.

Bonny Doon Vineyard

Founded in the bucolic hamlet of Bonny Doon in 1983, Bonny Doon Vineyard is known for strikingly original wines made from lesser-known (though no less “noble”) grape varieties. Since the adoption of biodynamics in 2004, Bonny Doon wines evince a deeper sense of place, varietal expression and vitality.

Bouchard Pere et Fils

Founded in 1731, Maison Bouchard Père & Fils is one of Burgundy’s oldest wine merchant houses. For centuries the House has been devoted to acquiring top vineyards, 130 hectares of vines in the heart of the Côte d’Or - 12 classified as Grand Crus and 74 as Premier Crus.

Boulard

Francis Boulard’s wines are all about the detail and nuance that can be achieved with attentive farming. Endowed with superb character and pedigree, the Boulard Champagnes wines are marvelously complex and layered.

Brancaia

Brancaia is an acclaimed Tuscan wine estate led by the philosophy: Resist the Usual. Rooted in the bold Super Tuscan movement that forever changed Italy’s winemaking culture, Brancaia is led by Winemaker Barbara Widmer, who produces elegant, complex wines with a strong Tuscan identity.

Brewer-Clifton

Brewer-Clifton focus solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir as voices of place. The vineyards selected for Brewer-Clifton wines represent the full range of the Santa Rita Hills, from the furthest eastern point to the coastal vineyards to the west.

BROOKS

Brooks Winery seeks the natural balance in the vineyard and cellar, to show the true expression of terrior in their Riesling and Pinot Noir, both of which are perfectly suited to grow in the cool Willamette Valley climate. Their philosophy: The greatest depth, flavors and balance in a wine are achieved by blending.

CADE Winery

Perched high upon Napa's elusive Howell Mountain, CADE Winery Napa Valley's first organically farmed LEED Gold Certified Estate Winery, the 54-acre estate is home to an innovative, state-of-the-art facility focused on experienced winemaking and exceptional hospitality.

Cain Vineyard & Winery

Cain Vineyard & Winery is cradled in a spectacular bowl overlooking the Napa Valley from the crest of the Spring Mountain District. We are dedicated to three Cabernet blends, each drawn from unique vineyard sources, each with its own distinctive signature: Cain Cuvée, Cain Concept, and Cain Five.

Cakebread Cellars

Founded in 1973, Cakebread Cellars developed a reputation for producing world-class wines. Built on quality, consistency & continuity, characteristics equally in the grapes, the wines, the people and the operation of the winery. The Cakebread family remains committed to the best Napa Valley wines.

Cambria Estate

Cambria is a family-owned, estate winegrower located in the heart of the famed Santa Maria Valley in Santa Barbara County. Our specialties are Chardonnay, Pinot Noir and Syrah — three noble varieties that thrive in the unique soils and cool microclimate of our sustainably farmed vineyards.

Capcanes

Capçanes is situated in the village of Capçanes, Montsant. In the early 1990’s, they made kosher wines for the Jewish population of Barcelona. Soon after the independent winery was born. They are now a reference point for all wines of Montsant and focus on old-vine production and ultimate quality.

Captûre Wines

Captûre Wines is an ultra-premium Bordeaux winegrowing estate situated 2,450 feet above Sonoma County’s Alexander Valley on Pine Mountain. Captûre‘s small-production wines are hand-crafted by May-Britt and Denis Malbec, formerly of Château Latour in Bordeaux. 177


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Carmel Road

Since 1999 Carmel Road has been producing stunning Chardonnays and Pinot Noirs that capture the vibrant, bright flavor profile of Monterey’s Arroyo Seco AVA. Here, the triumvirate of fog, wind and sun forge distinctive wines with vivid complexity, superb acidity and a pronounced minerality.

Caymus Vineyards

The foundation of Caymus Cabernet is produced from select sites within the Napa Valley, ranging from Calistoga to Napa and surrounding mountain plantings. Caymus is distinct from most Napa producers in that the vineyards are replanted on a 15 year rotation, believing that the best wines are produced from younger vines.

Cedric Bouchard

A completely maniacal approach to farming informs Cedric Bouchard’s wines. Breaking away from all of the classic tenets of the region, Bouchard’s Champagnes are all single-vintage, single-variety and single-vineyard in interpretation.

Chalone Vineyard

A pioneer in the California wine industry, Chalone Vineyard began in 1919 & was granted its own American viticultural area. Its label depicts the extinct volcanoes of Pinnacles National Monument that border its vineyard. This area produces wines with full bouquets & flavors unique to this vineyard.

Champagne Billecart-Salmon

Billecart-Salmon owns a total of 15 hectares of vineyards. Eleven of these are in the Vallee de la Marne split between 4ha of Grand Cru in Ay & Premier Cru in Mareuil-sur-Ay & 7ha in the village of Damery. Billecart-Salmon believes that an early harvest yields more elegant and delicate champagnes.

Champagne Delamotte

Delamotte is a Champagne house more than 250 years old (it is the fifth oldest Champagne house) founded in Reims in 1760 by François Delamotte, a vineyard owner.

Champagne Dom Perignon

Our uniqueness is a tribute to the inspired, visionary man who is considered the father of Champagne and made it his mission to create the "best wine in the world". Since the very beginning, we have been pursuing an ideal based on a set of strong, simple principles. Dom Perignon is always a vintage wine.

Champagne Henriot

Founded in Reims in 1808, Champagne Henriot celebrated its 200th birthday in 2008; joining the very exclusive circle of independent 200-year old family-owned and managed champagne houses.

Champagne Krug

Krug is one of very few champagnes houses that produce only premium blends. This commitment to only the best quality and Krug's unique expertise in champagne-making explain its worldwide reputation. The wines are made from carefully selected chardonnay, pinot noir, and pinot meunier grapes.

Champagne Lanson

Wildly popular in Europe, the sparkling wines of Champagne Lanson are now increasingly available in the US. Established in 1760, Lanson makes a wide array of multi-vintage blends and a killer rosé.

Champagne Louis Roederer

Since its founding in 1776, the House of Champagne Louis Roederer has been synonymous with the world’s great Champagnes. The Louis Roederer experience is defined first by the art of Champagne making. Such artistry can only be attained when it begins with uncompromising commitment to the individual vine.

Champagne Perrier Jouet

For over two centuries, Maison Perrier-Jouët has continually pursued its quest for excellence producing champagne in small quantities with a “limited edition” approach. Lying in the heart of the champagne region, Perrier-Jouët owns 65 hectares rating 99.2% on the quality scale. This means that each vineyard parcels is classified exclusively as Grand Cru.

Champagne Ruinart

Ruinart's Champagnes own their reputation to the cellar masters' quest for perfection. By combining audacity and authenticity, they produce the purest Champagne and convey their specific ideas of excellence.

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Champagne Taittinger

Champagne Taittinger is one of the few family owned & operated Champagne houses. The property is 752 acres, including prestigious Grand Cru vineyards. Taittinger relies primarily on estate grapes. Higher proportion of Chardonnay and the time aging the wines gives Taittinger its signature style.

Champagne Veuve Clicquot

Clicquot's signature non-vintage Brut is loved all over the world for its crisp, full flavors, consistent quality and celebratory yellow label. This classical dry Champagne is a blend of two-thirds black grapes (Pinot Noir and Pinot Meunier) for body, balanced with one-third Chardonnay for elegance. It has a persistent sparkle and golden Champagne color.

Chappellet Winery

Since being founded by Donn and Molly Chappellet in 1967, Chappellet Vineyard & Winery has earned acclaim championing the robust power and complexity of wines crafted from mountain grapes and has helped to establish Pritchard Hill as one of California’s most revered winegrowing sites for Bordeaux varietals.

Château Cos d'Estournel

Château Cos d'Estournel - Saint-Estèphe appellation Bordeaux, France. The wine produced here was classified as one of fifteen Deuxièmes Crus (Second Growths) in the Bordeaux Classification of 1855. By many it is considered “Super Second” indicating it could be included in the first growth ranking.

Château d'Esclans

Enchanted by the Provence of which his father speaks with emotion, Sacha Alexis Lichine became the owner of Château d’Esclans in 2006. Since that day, he has combined his talent and know-how to these magical terriors, and has given a new dimension to Provence Rosé.

Château Guiraud

Château Guiraud is situated at 45 km south from Bordeaux, on the left bank of the Garonne river. The exceptional signature of Château Guiraud is its historical blend; 35% Sauvignon Blanc & 65% Semillon, the highest proportion of Sauvignon Blanc in Sauternes, which gives a unique style to our wines.

Chateau La Lagune

Château La Lagune, the venerable third growth estate from the Haut-Medoc has a terrior that combines the finesse of Graves and the power of the Medoc. Under the direction of owner and oenologist Caroline Frey, La Lagune is unfailingly elegant, well-balanced and a touch feminine in character.

Château Lagrezette

Since 1980, Alain Dominique Perrin has owned the 500-year-old Chateau Lagrézette – home to the oldest Malbec vineyards in the world. With vision, savoir-faire and passion, M. Perrin has created an iconic range of French Malbecs - from the luxury cuvée “Le Pigeonnier” to the flagship Chateau Lagrézette.

Chateau St. Jean

Chateau St. Jean, with its gracious style, elegant architecture and inviting gardens and tasting rooms, is the quintessential Sonoma winery. Winemaker Margo Van Staaveren, who has celebrated more than 30 harvests at the winery, also produces "Cinq Cepages," an exceptional Cabernet Sauvignon blended from five complementary varietals.

Chiarlo

Legendary Michele Chiarlo is a powerhouse in Piemonte, whose range of wines covers big brooding Barolos to delicate sparkling moscatos from Asti. Michele oversees and personally manages every detail relating to his wine production.

Cliff Lede

Established in 2002, Cliff Lede Vineyards encompasses sixty acres in the famed Stags Leap District of Napa Valley. Owner Cliff Lede, viticulturist David Abreu and Consulting Winemaker Philippe Melka have come together to form an unrivalled team, making the most of this remarkable property.

Col Solare

Located on Red Mountain, Col Solare is a partnership between two influential producers who are leaders in their regions: Italy’s Marchesi Antinori and Washington’s Chateau Ste. Michelle, crafting world-class Cabernet Sauvignon through the uniting of two unique viticultural and winemaking cultures.

Coquerel Family Wine Estates

Proprietors Clay and Brenda Cockerell, and winemaker Christine Barbe, have produced award-winning wines from their property in the Napa Valley since 2005. The Palisades serve as backdrop for the vineyards. This and Christine’s gentle winemaking produce wines of true varietal character resulting in artisan wines. 179


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Cultivate Wines

With over 20 years of industry experience, Ali and Charles Banks, the founders of Cultivate, make great tasting wines whose sales give back 10% of Gross Revenue to charities meeting basic human needs for education, shelter and food. In one year, we have already given over $459,000.

Dierberg Estate

The Central Coast's terroir is exemplified at the two estate vineyards that provide Pinot Noir and Chardonnay. The Dierberg Vineyard in Santa Maria and Drum Canyon Vineyard in the Santa Rita Hills favor crisp acidity and gentle ripening in classic Burgundian Chardonnay and Pinot Noir grapes.

Dolce Wine

Created by the partners of Far Niente in 1985, Dolce embraces the pursuit of perfection in the art of late harvest winemaking. With a classic blend of late harvest Semillon and Sauvignon Blanc, Dolce is the only American winery dedicated to producing a single late harvest wine.

Domaine Laroche

The name Domaine Laroche is virtually synonymous with Chablis. With a history that dates back to 1850, the Laroche family has been dedicated to producing top-quality wines from the region for five generations.

Domaine Serene Vineyards

Ken and Grace Evenstad founded Domaine Serene in 1989 when they purchased 42 acres in Oregon’s Dundee Hills to produce ultra-premium Pinot Noir. Their wines have won many accolades and awards, including being The Best Oregon Pinot Noir by thWe all St Journal, and outstanding Oregon producer by Robert Parker.

Domaine Weinbach

Domaine Weinbach is run with consummate skill and dedication by Colette Faller and her two daughters, Catherine and Laurence. Weinbach produces concentrated, fragrant dry Rieslings, and rich, spicy Gewurztraminers, which are among the finest in the world.

Domäne Wachau

Domäne Wachau is situated on a historic property on the north bank of the Danube in the small and prestigious region of Wachau. Producing Grüner Veltliner and Riesling, their philosophy is to work in the vineyards to create the basis for great wines and let them develop in the cellar through "benevolent neglect."

Dona Paula

Born 3,300 feet above sea level in the foothills of the Andes Mountains, Doña Paula’s wines are produced from vineyards in premium areas of Mendoza. The guiding belief at Doña Paula is that an excellent wine is the most faithful expression of the vineyard. Thus, all grapes used to produce Doña Paula wines are estate grown, using sustainable farming practices.

Dragonette Cellars

Dragonette Cellars is a partnership between brothers John and Steve Dragonette and close friend Brandon SparksGillis. Working with some of the finest vineyards in Santa Barbara County, they are committed to crafting wines of purity, depth and concentration by personally attending to each detail.

Egly-Ouriet

Francis Egly was one of the first growers to gain prominence in Champagne for his estate-bottled wines. The EglyOuriet wines are distinguished for their heavy reliance on Pinot Noir and extended aging on the lees, both of which result in rich, textured Champagnes.

EnRoute Winery

EnRoute was established in the Russian River Valley 2007 by the partners of Far Niente winery. Devoted to producing Russian River Valley Pinot Noir, EnRoute introduced its first wine, “Les Pommiers,” in May 2009.

Estancia

Estancia, Spanish for "estate," emphasizes our conviction that the best wines capture the essence of their place of origin. At Estancia, we control the entire process from our experimental vineyard blocks to the hands-on craftsmanship and aging that results in wines of consistent and superior quality.

Etude Wines

Etude Wine is the vision of founder Tony Soter. His goal was to make wines that would satisfy discerning consumers of California wine while deepening his understanding of the winemaker's craft and the creative process. That commitment is exemplified by current Winemaker and General Manager, Jon Priest. 180


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Fable

Located in South Africa, Fable produces old bush vine Chenin Blanc and red Rhône varieties. Farmed bio-dynamically and planted on ancient rock this untamed vineyard site also braves leopards, baboons, poisonous snakes, fires and isolation to bring you these site-expressive and head-turning wines.

Far Niente

Far Niente is a benchmark producer of Napa Valley Chardonnay and Cabernet Sauvignon. A dedication to winemaking in its highest form, paired with a focus on house style, vineyard ownership and social responsibility, has established Far Niente as one of the world’s great wine estates.

Faust

Faust, the wine, celebrates a legend which has inspired many great minds, among them the German poet Goethe, from whose masterpiece we draw our inspiration. Faust is crafted at the Quintessa winery in Rutherford, a state-ofthe-art winery with the most modern technologies.

Ferrari Carano

Ferrari-Carano, located in Dry Creek Valley, is a leading producer of world-class, nationally-acclaimed wines. Since 1985, Ferrari-Carano wines exhibit consistency, style and elegance. Don and Rhonda Carano’s commitment to quality and excellence is a reflection of their desire to produce memorable wines.

Figge Cellars

Figge Cellars is a boutique winery committed to making single vineyard designated wines from various appellations in Monterey Country California. Figge handcrafts five wines and 1800 cases each season. Chardonnay. Pinot Noir. Syrah.

Finca Villacreces

One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia. Vines were planted on the estate in the 13th Century. The estate comprises of 105 acres. The property is situated at 2,300 feet above sea level and naturally keep yields low.

Flowers Vineyard & Winery

As nursery owners, Walt and Joan Flowers had long dreamed of combining their love of wine with their passion for agriculture. They knew they wanted to produce their favorite varietals, Chardonnay and Pinot Noir; what they didn’t know was that their path would eventually lead them across country to Northern California’s rugged Sonoma Coast.

Forlorn Hope

From appellations unknown and varieties uncommon come the wines of the Forlorn Hope: naturally produced, unfined and unfiltered; pure representations of the expression of site and vintage through the lens of the vine.

Franciscan Estate

Located in the heart of the renowned Oakville appellation, Franciscan Estate is one of Napa Valley's most venerable wineries. Franciscan Estate produces exceptional wines that represent the winery's rich history and devotion to handcrafted, authentic Napa Valley wines.

Frank Family Vineyards

Founded in 1992 by Disney executive Rich Frank and Connie Frank, Frank Family Vineyards in Calistoga has a loyal following that is due to its hospitablet asting room and Winemaker Todd Graff’s “blockbuster” Cabernet Sauvignon (including the coveted Rutherford Reserve and Winston Hill), Chardonnay, Zinfandel, Pinot Noir and sparkling wines.

Freemark Abbey

One of Napa’s first wineries, Freemark Abbey was established in 1886. In 1976, Freemark Abbey participated in the Judgment of Paris as the only American winery with a red and white wine. Today, the St. Helena winery is best known for crafting elegant Cabernet Sauvignon wines that age gracefully for decades.

Furthermore

Furthermore Pinot Noir is focused on making amazing pinot noir. By concentrating on single vineyards from premier growing regions in California, we produce pinots that show the diversity of this varietal. Our philosophy = handcrafted small batches allow the vineyards to speak for themselves.

Gargiulo Vineyards

Gargiulo Vineyards is a boutique family winery committed to handcrafting wines from two Oakville estate vineyards, Money Road Ranch and 575 OVX. Our wines represent the culmination of responsible farming, rigorous selection, and winemaking dedicated to a vivid expression of these extraordinary vineyards. 181


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Gemstone

Gemstone is a small estate family owned winery located in the Yountville appellation of Napa Valley. Our wines are handcrafted by celebrated winemaker Philippe Melka whose focus is on crafting richly textured red wines grown on our 17 acre hillside property.

Gloria Ferrer Winery

Gloria Ferrer Caves & Vineyards is the gateway to Sonoma Wine Country, located 40 miles north of San Francisco. The winery cultivates 385 acres in Sonoma Carneros and produces a range of sparkling and still wines.

Grgich Hills Estate

Set in the heart of Napa Valley, Grgich Hills Estate is a family-owned winery that grows organic and Biodynamically farmed grapes, crafting estate-grown wines renowned for their consistency, quality and longevity.

Grieve Family Winery

We at Grieve Family Winery are dedicated to making the finest sauvignon blanc in America. To that end we double farm our estate vineyard, harvest twice and make 10 different cuvees from which we craft a final blend of our succulent wine.

Gruet Winery

Founded in 1984, Gruet Winery has climbed to the echelons of domestically produced sparkling wine. Today, Gruet is recognized on an international level, producing seven method champenoise sparkling wines of amazing quality. Please join us in celebrating 25 years of adding a little sparkle into everyday.

Hahn Family Wines

Hahn SLH Estate wines epitomize the appellation as well as the passion and commitment of the Hahn Family. These wines are produced completely in the Santa Lucia Highlands—from the fruit of our 650 SLH vineyard acres to barrel and finally to the bottle—at Hahn Estates Winery.

HALL Wines

HALL St. Helena is California’s first Gold LEED® Certified winery! Owners Craig and Kathryn HALL employ organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending to extract the quintessence of Napa Valley Cabernet Sauvignon.

Hartford Court

Hartford Family Winery is a highly acclaimed family-owned artisan winery in the Russian River area of Sonoma County. Founded in 1994 by Don and Jenny Hartford, the winery is known for making small bottlings of high personality single-vineyard Chardonnays, Pinot Noirs and Old Vine Zinfandels.

Heitz Wine Cellars

Founded in 1961, Heitz Wine Cellars label is recognized around the world as the symbol of fine wine, highlighted by the legendary status of the winery’s Cabernet Sauvignons. Among Napa Valley’s few midcentury wineries to remain independent, the Heitz family’s legacy of quality and leadership now spans three generations.

Inception Wines

Just over one year in business, Inception Wine’s roster of fine dining establishments in L.A. and Beverly Hills are clearly a testimony to the quality and value that we offer in our Pinot and Chardonnay. We are looking forward to pouring for you!

J Vineyards & Winery

Founded by Judy Jordan in 1986, J Vineyards & Winery is an independently-owned winery. J focuses on Brut and Brut Rosé sparkling wines, Pinot Noir, Chardonnay and Pinot Gris terroir-driven varietal wines, produced from estate grown grapes within Sonoma County’s Russian River Valley appellation.

J. Lohr Vineyards and Wine

Founded in 1972, family-owned J. Lohr Vineyards & Wines crafts internationally acclaimed wines from sustainablyfarmed estate vineyards in Monterey County, Paso Robles and Napa Valley. From this diverse palette of fruit, J. Lohr produces J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series and limited-release J. Lohr Gesture.

JK Carriere

J.K. Carriere resides in Oregon’s Willamette Valley, where elegant Pinot Noir thrives in a long, cool growing season. Established in 1999 by owner/winemaker Jim Prosser, the winery is named for his two grandfathers, and a wasp features prominently on the label because it has twice nearly killed him. 182


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Joel Gott Wines

For the past 14 years, Joel Gott Wines has been geared toward blowing people away with what’s in the bottle. Joel is no stranger to the world of wine and food, having created Gott’s Roadside with his brother Duncan Got t .

John Anthony Vineyards

In 1997 John Anthony Truchard began leasing and managing vineyard property with the goal of one day producing a small quantity of high end wines to share with friends and family. Fortunately his wife Michele shared his passion and in 2003 they crushed their first vintage

Jonata Wines

Dedicated to expressing a range of red and white wines from its estate in the Santa Ynez Valley appellation, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends

Jordan Vineyard and Winery

Located in the heart of Alexander Valley, Jordan Vineyard & Winery has been dedicated to crafting Cabernet Sauvignon and Chardonnay for four decades. Today, second-generation vintner John Jordan continues his family legacy, preserving the timeless winemaking qualities of balance, elegance and food affinity.

Joseph Phelps Vineyards

Joseph Phelps Vineyards is a family-owned winery founded in 1973 by Joe Phelps and committed to crafting world class, estate-grown wines from the Napa Valley and Sonoma Coast.

JUSTIN Vineyards & Winery

Founded in 1981, JUSTIN is a family owned winery focused on crafting estate grown Cabernet Sauvignon and Bordeaux-style blends in the Paso Robles appellation of California’s Central Coast, a place where these varietals thrive.

Kendall-Jackson

For over 30 years, Kendall-Jackson’s success has been firmly rooted in a commitment to our vineyards. Our portfolio of wines is hand selected from our vineyard estates, offering Winemaster Randy Ullom & his team a wide palette of aromas & flavors to craft wines of exceptional depth & complexity.

Kim Crawford

A brand built by forging its own path and stepping outside the routine, Kim Crawford Wines undo ordinary. Connect with us @KimCrawfordWine or become a fan of Kim Crawford on Facebook.

Kistler Vineyards

Kistler Vineyards is an artisan winery dedicated to producing world class Chardonnay and Pinot Noir using old world Burgundian techniques. Steve Kistler has consistently produced some of the best California examples of these varieties for over 30 years. The Wine Advocate noted “These are some of the most thrilling wines being made in California today.”

Kracher

The Kracher Winery lies in the Seewinkel area of Austria s Burgenland. Here, continuous warm-humid weather patterns are dominant and, therefore, allow for Botrytis cinerea to be generated. This is what provides the basis for the fantastic sweet wines such as Beerenauslese and Trockenbeerenauslese.

Kunin Wines

Established in 1998, owner and winemaker Seth Kunin's philosophy is simple: when you open a bottle of Kunin Wine, you can be assured from vineyard to glass, very little has been done to alter the purity of the fruit or its natural terroir.

Kutch Wines

Jamie Kutch, a former NASDAQ trader for Merrill Lynch, traded Wall Street and stocks for Pinot Noir and the Sonoma Coast in 2005, and so far it seems to be paying off. Kutch's philosophy is to utilize classic, old world techniques to let the grapes and “sense of place” speak for themselves.

La Closerie

Working out of a cramped cellar in Gueux, just outside of Reims, Jérôme Prévost makes gorgeous Champagnes that feature Pinot Meunier, a grape that has traditionally been used for blending, rather than showcased on its own. In recent years the wines have become particularly polished. 183


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

La Marca

La Marca winery joins tradition and innovation, ensuring the highest quality product. In 2007, the winery was awarded a “Top 100 wines of the Year” by Wine Spectator.2 With its inherent quality, iconic name, and contemporary package, La Marca offers super-premium sparkling consumers a fresh tasting, vibrant alternative that is well-made.

Ladera Vineyards

Ladera Vineyards sits at 1,800 feet atop Howell Mountain in Napa Valley. It is a restored 1886 stone winery with 18,000 square feet of caves. We focus on hillside, estate Cabernet Sauvignon from both our Howell Mountain vineyard and the Lone Canyon Vineyard in the western mountains.

Landmark

A must-stop destination in the heart of Sonoma Valley, Landmark Vineyards is home to an award-winning portfolio of handcrafted Burgundian-style Chardonnay and Pinot Noir from the best Sonoma and California has to offer.

Las Rocas

Las Rocas translates to “the rocks,” and those rocks translate to extraordinary wines. Las Rocas Garnacha hails from Calatayud, where the air is dry and the terrain is unforgiving. Against all odds, vines thrive on the steep, rocky slopes here, creating some of the world’s most rich, robust Garnacha wines.

Leviathan Wine

Made by Andy Erickson of Napa, Leviathan’s goal is to produce the best California wine using incredible sources of Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot. It is a rich and full and is carefully fine-tuned each vintage to be a bold, complex wine. A great value relative to its peers.

Long Meadow Ranch Winery

A modern day version of the family farm. Ted, Laddie and Chris Hall produce award winning wine & olive oil from their organically farmed vineyards & olive orchards, grow organic fruits & vegetables and raise grass fed highland cattle on their 650 acre home ranch above Napa in the Mayacamas Mountains.

Louis M. Martini

Louis M. Martini is dedicated to producing rich and distinctive Cabernets from the most prestigious vineyards in Napa Valley and Sonoma County. Third-generation winemaker Michael Martini strives to craft rich, distinctiveCabernet Sauvignons that reflect the terroir and capture the essence of the prestigious vineyards in which the grapes are grown.

LUCA

Luca, named after Laura Catena's oldest son, is Laura's personal project. Luca Malbec is a blend of old vine, small family owned vineyards in the Uco Valley of Mendoza, Argentina.

MacMurray Ranch

MacMurray Ranch is a producer of Pinot Noir and Chardonnay whose passion is inspired by the Ranch’s unique sense of place. Located in the heart of the Russian River Valley, the original homestead at MacMurray Ranch was settled over 150 years ago by the Porter family.

Maison l'Oree

Rajat Parr has committed himself professionally and personally to Burgundy and is one of the foremost experts in the world. Guided by his palate and knowledge, MLO offers vetted, curated selections of small quantities of hand-selected wines from Rajat’s favorite vineyard sites in Burgundy.

Marie-Courtin

Marie-Courtin is one of the newest rising stars in Champagne. Proprietress Dominique Moreau crafts racy, energetic Champagnes from her vineyards in Polisy. The low/non-dosé style allows the purest essence of these terroirs to come through loud and clear.

Martin Codax

Founded by 50 local farmers, Martín Códax is situated along the Galician shore of northwest Spain. Winemaker Katia Alvarez crafts crisp, light and bright Albariño wines, the winery’s signature grape. Grown in seaside vineyards along the rocky coastline of Rías Baixas, Martin Códax Albariño is a natural partner for seafood.

Massimo Prestige Vineyards

Massimo literally means "big"—and these vineyard driven wines deliver on that promise with authenticity, complexity and big-time flavor. The wines are monumentally rich and flavorful, showcasing grape varieties from prestige vineyards located in the world’s most sought after wine regions. 184


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Melville

Melville Winery and Vineyards is located within the Sta. Rita Hills appellation in Lompoc, California, in Western Santa Ynez Valley.

Mer Soleil

Mer Soleil and Silver Chardonnays are both products of the same fruit from the Santa Lucia Highlands appellation of Monterey County. The difference between the two Chardonnays is the fermentation process. Mer Soleil is fermented in French oak barrels chosen from an array of coopers, while Silver never sees the inside of a barrel.

Merryvale Vineyards

Merryvale Vineyards is a family-owned Napa valley Winery dedicated to passionate winemaking and the fine art of living well. Merryvale is world renowned for rich, powerful Cabernet Sauvignons and Chardonnays and the iconic Bordeaux-style red blend, Profile.

Meteor Vineyard

Meteor Vineyard is an exciting new winery in Napa Valley which captures the incredible potential and complexity of the best wines of Napa Valley while retaining a restrained and elegant old world approach.

Michel Gassier

Vignobles Michel Gassier joins the ancestral estates of Costieres de Nimes in a single desire : make captivating wines that express the essence of their indigenous grapes & the terroirs that nourish them. Michel Gassier has quickly become a leader of this up and coming region in the Rhone Valley.

Miner Family Winery

Miner Family Winery is a dynamic family-owned winery tucked into the eastern hills of the Oakville appellation, squarely within the heart of Napa Valley. E ach wine is crafted in a style to encapsulate the distinctive elements and the indelible fingerprints of their respective vineyards.

Mionetto

Mionetto has been Italy’s foremost producer of Prosecco wines for more than 120 years. The winery was founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, located just north of Venice.

Moët & Chandon

In 1446, Jean and Nicolas Moët were made nobles by King Charles VII: thus was born the famous dynasty that later was to give its name to the greatest chapter in the history of champagne. In 1743, one of the descendants of the Moët brothers, Claude Moët, who had been a wine trader in Epernay since the early 18th century, founded the Maison Moët.

Montagna

Montagna Napa Valley is located in the eastern hillsides above Oakville in Pritchard Hill. Managing Partner, Robert Long & his family have owned property since the 1960’s. Winemaker Nile Zacherle crafts three wines: Tre Vigneti Cabernet Sauvignon, La Presa Cabernet Sauvignon and Triangle Syrah.

Morgan Winery

With over thirty years of experience, Dan Lee and his Morgan label are synonymous with artisan, balanced and complex, vineyard-centric wines from the Santa Lucia Highlands. His Double L Vineyard (Double Luck for his twin daughters) is both Organic and Sustainable Certified with 25 clonal selections.

Mt. Brave

Mt. Brave is a tribute to the pioneering spirit of those who settled the rugged terrain of Mt. Veeder during the 1800s and an homage to the Wappo Indians, "The Brave Ones". Mt. Brave’s Cabernet Sauvignon, Merlot and Malbec reflect the balance between rugged winegrowing and elegant winemaking.

Mulderbosch

Widely recognized as one of South Africa’s most iconic producers, Mulderbosch is well known for its approachable, easy-drinking, and affordable, fun wines. Under new ownership, Mulderbosch has entered an exciting new era of quality and promises to over-deliver on its value to quality.

Nickel & Nickel Vineyard

Nickel & Nickel is dedicated exclusively to producing 100 percent varietal, single-vineyard wines that best express the distinct personality of each vineyard. Established by the partners of Far Niente in 1997, Nickel & Nickel is focused on producing single-vineyard Napa Valley Cabernet Sauvignon. 185


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Noble Vines

Not all vines are created equal. Noble Vines marries the most admired vine types with the perfect vineyard locations and climate. The result is rich, luscious and structured fruit. Our winemakers use this as the foundation to craft wines with concentrated flavors, silky fruit and supple tannins.

O'Shaughnessy Estate Winery

O’Shaughnessy Estate Winery was founded in 1996 by Betty O’Shaughnessy Woolls with the purchase of 100 acres of virgin forest on Howell Mountain. With the help of founding winemaker and president Sean Capiaux they developed over 30 acres of vineyards and built a state of the art winery and cave system.

Opus One Winery

Opus One is the story of the shared dream of two great men of wine: Baron Philippe de Rothschild of Château Mouton Rothschild and renowned Napa Valley vintner Robert Mondavi. Opus One produced its first vintage in 1979 and opened as a winery in Oakville, California in 1991.

Ornellaia

Tenuta Dell'Ornellaia extends over 97 hectares along the Tuscan coast, near Bolgheri and Viale dei Cipressi. The constant work of the team and the ideal microclimatic and geological characteristics have led the wines, since the first vintage in 1985, to enjoy great international success.

Pahlmeyer Winery

Jayson Pahlmeyer has been producing seductive wines since 1986. Exceptional mountain vineyards in the Napa Valley and Sonoma Coast, including Waters Ranch and Wayfarer estate vineyards, coupled with winemaker Kale Anderson’s expert winemaking techniques, turn out wines with power and finesse.

Palmina

Palmina is a celebration of the lifestyle and attitude toward food, wine, friends and family in Italy. Palmina is a passion project of husband and wife team, Chrystal and Steve Clifton. They continue their strong commitment and zeal for creating Italian varietals from Santa Barbara County.

Paraiso Vineyards

The vineyards, with their varying soils, elevation, and microclimates, produce grapes uniquely expressive of their site. Taken together, they offer the winemaker a painter's palette of complex, flavorful hues from which to choose.

Paul Hobbs Wines

Paul Hobbs Winery crafts vineyard designate wines from distinctive growing sites. Meticulous vineyard management and minimally-invasive winemaking techniques allow us to produce wines that express their vineyard origins with utmost finesse, complexity and authenticity.

Pichot

Jean-Claude Pichot’s family is one of the oldest in Vouvray, with origins as viticulturists and restaurateurs dating back to 1739. The family cellars are located in the charming village of Vouvray, in caverns from the rolling hills which were once quarried to construct the grand châteaux of the Loire.

Pierre Peters

This small, family-run estate in Mesnil is one of the great sources for focused, brilliant Blanc de Blancs. Proprietor Rodolphe Peters makes a number of fabulous Champagnes, but none is better than the flagship Les Chetillons, which is often among the very best wines of the entire region.

Pisoni Vineyards

Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’, and Soberanes Vineyard. These vineyards and wines represent an extreme commitment to farming and classical winemaking that has spanned multiple generations.

PlumpJack Winery

Nestled on the edge of Napa Valley’s Oakville appellation, sits PlumpJack Winery. Winemaker Aaron Miller believes in producing wines that pay tribute to their terroir. As such, the 50-acre estate vineyard has focused on crafting exceptional cabernet sauvignon since 1995.

Provenance Vineyards

Provenance is a leader in the renaissance of Rutherford, Napa Valley's premier Cabernet Sauvignon appellation. We focus on Rutherford Cabernet Sauvignon, plus produce smaller amounts of Napa Valley Merlot and Rutherford Sauvignon Blanc. 186


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Quintessa

Starting with a clean slate allowed us to take advantage of a wealth of knowledge accumulated in the Napa Valley over 25 years of viticulture. Terrace design, soil preparation, density of planting, trellis systems and selection of appropriate rootstock and clones were just some of the aspects of vineyard innovation we applied in each specific soil type and microclimate.

Ramey Wine Cellars

Renowned winemaker David Ramey and his wife Carla founded Ramey Wine Cellars in 1996. Working with prestigious vineyards in Napa Valley and Sonoma County, Ramey crafts some of the most highly praised and sought after Cabernet Sauvignon, Chardonnay and Syrah produced in the world today.

Ramos Pinto

Founded in 1880 by brothers Adriano and Antonio, Ramos Pinto is run today by the heirs of these two energetic vintners. The House, acquired by Champagne Louis Roederer in 1990, enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving it a high degree of winemaking control.

Realm Cellars

Realm Cellars was founded in 2001 by Juan Mercado and Wendell Laidley with a simple mission of producing superior quality, small production, hand-crafted wine from Bordeaux culled from some of the most distinctive Napa Valley vineyards.

Recuerdo Wines

Recuerdo offers enthusiasts the opportunity to experience premium Malbec and Torrontés wines that capture the best of Argentina’s unique terroir, specifically within the high-altitude Uco Valley. Visit www.recuerdowines.com.

Reuling Vineyard

Planted in 2000, Reuling Vineyard is in the Sonoma Coast AVA with 12.2 acres of Pinot Noir and 2.2 acres of Chardonnay. Winemaker Matt Taylor shares the Reuling’s steadfast desire to produce wines that are reflective of the land by embracing farming that nurtures the land and surrounding habitats.

Ridge Vineyards

Exceptional Single Vineyard Wines Since 1962 Great wines come from great vineyards. Those vineyards, carefully tended, can express in the glass the individual character of each site. Winemaking at Ridge can best be described as “pre-industrial”: the wines are made by methods that were used by the best producers in the late 1800s.

Roar Wines

Gary Franscioni, the co-owner of the celebrate Garys’ Vineyard, launched ROAR WINES in 2001 to showcase the quality of his Santa Lucia Highland’s Pinot Noir. In addition to the Garys’ vineyard, this limited production line of single vineyard and appellation wines includes offerings from his own Rosella’s Vineyard and the famed Pisoni Vineyard.

Robert Craig Wine

Founded by Bob and Lynn Craig in 1992, Robert Craig Winery specializes in producing cellar worthy cabernets from fine hillside and mountain vineyards in the Napa Valley. Located on the stony summit of Howell Mountain, the production facility is as spectacular as the highly allocated, small production wines.

Robert Mondavi Winery

Robert Mondavi Winery - Founded in 1966, the iconic Robert Mondavi Winery was the first major winery built in the Napa Valley. With the philosophy that great wines reflect their origins, Robert Mondavi Winery pursues the fullest expression of the terroir of its Napa Valley Vineyards producing wines that stand among the world's finest.

Roederer Estate

Roederer Estate Brut is the first California sparkling wine produced by Champagne Louis Roederer, building upon a 200-year tradition of fine winemaking. Roederer's unique winemaking style is based on complete ownership of its vineyards and the addition of oak-aged reserve wines to each year's blend or cuvée.

Rombauer Vineyard

The Rombauer family winery, founded in 1980, is located on the northeastern edge of the Valley on a secluded treecovered knoll overlooking the Napa Valley.

Rosenblum Cellars

From humble beginnings as a passionate home-winemaking operation, Rosenblum Cellars has evolved into one of North America’s most acclaimed wine producers. Working with fruit from all over California, founders Kent and Kathy Rosenblum continue to helm this one-of-a-kind shipyard winery. 187


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Round Pond Estate

Round Pond Estate, owned and operated by the MacDonnell family, is a Rutherford farm, winery and olive mill that specializes in the creation of pure, expressive Cabernet & Sauvignon Blanc wines, artisan olive oils, red wine vinegars and unforgettable farm-to-table guest experiences—all from the heart of Napa Valley.

Royal Tokaji

The Royal Tokaji Wine Company, founded in Hungary in 1990, has become one of the most defining wineries in Tokaj. From the outset, Royal Tokaji decided to concentrate on producing single-vineyard wines, made from the first growth vineyards of Mezes Maly, Nyulaszo, Szt Tamas and Betsek.

Saintsbury

Since 1981, Saintsbury has been committed to demonstrating that world-class Pinot Noir is a California mainstay. The winery was founded by winemakers Dick Ward and David Graves who believe innovation and a critical look at vineyard, terroir and winemaking is the best route to quality.

Saldo Wine

Saldo pulls the best lots of grapes from California's most renowned Zinfandel regions, including historic vineyards in Sonoma, Napa, Lake, Amador, Mendocino, and Contra Costa counties. Each vintage of Saldo represents the best of the best lots made by Dave Phinney from vineyards all across Northern California.

SAMSaRA

Samsara is a Sanskrit word meaning the eternal cycle of life. The world we live in now. One of passion, oneness and harmony. This idea is key to the philosophy of Chad and Mary Melville’s Samsara wines.

Sandhi Wines

Sandhi is a small production California winery made by Rajat Parr focusing on select vineyards from the Santa Rita Hills and is dedicated to making wines of finesse, minerality, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities.

Scarecrow

Bret Lopez and his wife Mimi DeBlasio have settled on the Rutherford estate and assembled a passionate team to craft this very special wine that is Scarecrow. Vineyard manager Michael Wolf and winemaker Celia Welch have been with the project since it's innaugural release in 2003.

Scheid Vineyards

Scheid Vineyards produces small lot, sustainable wines in the heart of the Monterey County wine country. With ten estate vineyards located along a 70-mile spread of the Salinas Valley. For our Scheid Vineyards label, we use only a small percentage of our grape production, allowing us to carefully select only the fruit which will make the finest wine possible.

Schramsberg Vineyards

Schramsberg Vineyards is America’s House of Sparkling Wine. Producing world-class sparkling wines using the time-tested Méthode Traditionnelle process, Schramsberg is known for perfectly balance wines with fruitful aromas, bright flavors and a delightfully crisp backbone.

Scribe Winery

SCRIBE Winery was founded in Sonoma, California in 2007 by brothers Andrew and Adam Mariani. The Marianis believe that a vineyard managed in harmony with the greater ecosystem results in more terroir driven grapes, and in distinct and lively wines that speak vividly of their provenance.

Sequin

Sequin is a new and innovative way to enjoy wine. Pinot Grigio, Rosé and Moscato showcase delicate bubbles shimmering with flavor. Enjoy on its own, or add style to your wine cocktail. Add a little sparkle to your day with Sequin!

Silver Oak

Here's to 40 years! For four decades, the Duncan Family has been dedicated to producing only the finest Cabernet Sauvignon. Silver Oak's Cabernets are sourced from the highest quality vineyards, aged exclusively in American oak and bottle aged to perfection. Life is a Cabernet!

Simi

Our philosophy has always been to maintain the quality and style that we're recognized for, while at the same time improve our methods for growing grapes and crafting wines to reflect the experience and knowledge we are accumulating and have been throughout the winery's 125-year history. 188


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Skipstone

Renowned Winemaker Philippe Melka has made Skipstone his only project in the Alexander Valley and first collaboration with top Sonoma Winegrower Ulises Valdez. The certified organic and solar powered estate features olive groves, extensive culinary gardens and a stunning thirty acre amphitheater shaped vineyard with annual production of 500 cases.

Sohm & Kracher

In 2008, Sohm partnered with the famous Austrian sweet winemaker Kracher, to create a dry Gruner Veltliner from the Weinviertel region in Lower Austria.

Sojourn Cellars

Sojourn Cellars produces high-quality artisan Pinot noir, Cabernet Sauvignon & Chardonnay wines with fruit sourced from celebrated Sonoma & Napa county vineyards. Our wines showcase character & personality of individual vineyards & feature artisanal winemaking style by winemaker Erich Bradley.

Sokol Blosser Winery

We strive to create wines of world class quality that are produced sustainably, mindful of the environment and your health, and that express the distinctive flavors of our hillside vineyards.

Somerston Wine Co

The Somerston Estate is a 1628 acre property in the eastern hills of the Napa Valley. Our Estate wines are selected from a single vineyard block where we feel the soil, microclimate, and varietal are in perfect alignment.

Sonoma County Vintners

Located just an hour north of San Francisco, Sonoma County's 60 mile Pacific coastline, topography, and soils result in wines of distinctive character from each of our 15 growing regions. Learn about our winegrowers, winemakers, chefs and food and wine culture, and explore the limitless possibilities at WeAreSonomaCounty.com.

Spring Mountain Vineyard

Spring Mountain Vineyard is a privately owned Napa Valley wine estate whose vineyards and ghost wineries date to the 1870s. A leader in creative organic farming methods, SMV is known for its distinctive, long-lived reds and Elivette, its signature wine.

Stags' Leap Winery

Stags' Leap Winery's 240-acre estate, including 90 acres of vineyards, is one of the California's earliest wine estates, with the first vintage dating back to 1893. The portfolio boasts a reputation for Cabernet Sauvignon and Petite Sirah with the complete range of wines showing elegance, finesse and intensity.

Sterling Vineyards

Our winemaking team believes that our wines should express true varietal character. We craft each wine with this in mind, choosing gentle techniques tailored to bring out the aromas and flavors that each grape variety develops in the terroir . The resulting wines shine with intriguing complexity.

Steven Kent Family

The Steven Kent Portfolio consists of three brands; Lineage; a single wine made from the five classic Bordeaux varieties. Steven Kent Winery; handcrafting a small collection of wines that redefines world-class Cabernet Sauvignon, and La Rochelle; vineyard-designated Pinot Noirs and Chardonnays.

Stonestreet

Towering high above California’s Alexander Valley stand the Mayacamas Mountains, rugged home to Alexander Mountain Estate and the wines of Stonestreet. The 5,100 acre estate has 900 acres planted to preserve natural wildlife. Stonestreet produces highly acclaimed Cabernet Sauvignon and Chardonnay.

Testarossa

Our wines are made with state-of-the-art techniques in a 19th-century winery built in 1888 by Jesuit Fathers, who, for nearly 100 years, made Novitiate Wines in these same cellars. Winemaker Bill Brosseau works with growers to balance the vines for rich, flavorful, and nutritionally healthy fruit.

The Prisoner

The Prisoner is an innovative red blend that takes its stylistic cue from the “mixed blacks” first made by Italian immigrants who originally settled the Napa Valley. In the late 90’s there were a handful of Napa producers beginning to make this style of wine again & Dave Phinney became one of them. 189


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Three Sticks

Three Sticks is committed to producing small lot, artisanal wines from exceptional vineyard sites, such as our famed Durell Estate Vineyard, the source of our Chardonnay and Pinot Noir. We feel strongly that the finest wines are produced from special sites.

Tokaj Hétszolo

A favourable climate, unique soil and grape varieties prone to “noble rot” produce Hétszolo wines of exceptional harmony and unique complexity, a velvety quality and flavour characteristic of loess soil.

Trapiche

Established in 1883 at the foothills of The Andes in Mendoza, Trapiche is one of Argentina’s oldest wineries and maintains one of the country’s most diverse portfolio of wines ? including a range of award-winning Malbecs ? that speaks to the viticultural history of the region.

Trefethen Family Vineyards

In 1968, Gene and Katie Trefethen purchased seven farms surrounding a 19th-century winery in Napa Valley to create Trefethen Family Vineyards. Their son John and his bride Janet made their first wines in 1973. Today, Loren and Hailey are continuing the family tradition of crafting exceptional wines.

Trinchero Family Estates

Wines bearing the Trinchero Napa Valley label are luxury class, single-vineyard wines from our Napa Valley estates. The Trinchero family has been making wine in the Napa Valley since 1948, and Trinchero Napa Valley serves to honor the legacy of founder Mario Trinchero.

Tyler Florence Wines

Chef Tyler Florence got into the wine business in 2006 with the production of a single barrel of 2006 Dry Creek Zinfandel. He joined Michael Mondavi of Folio Fine Wine Partners to expand Tyler Florence wines including a Carneros Pinot Noir. Florence is actively involved in harvest and blending. Winemaker: Rob Mondavi

Ulysse Collin

Olivier Collin’s cellar looks more like something out of Burgundy than Champagne. Although fermented entirely in barrel, the three Champagnes in this range are first and foremost portraits of the superb terroirs Collin works with.

Vilmart

Sublime polish and elegance are the hallmarks of the Vilmart Champagnes. Proprietor Laurent Champs is meticulous in both the vineyard in in the cellar. Any wine that emerges from this small estate is well worth paying attention to.

Vineyard 29

Under the stewardship of Chuck and Anne McMinn since 2000, Vineyard 29 has become one of Napa Valley’s most elite Cabernet producers. We rely on unmatched vineyard sites and classic winemaking techniques to handcraft our Vineyard 29 Estate, Aida Estate and Cru wines.

Vineyard 7 & 8

Vineyard 7&8 is a small, family owned artisan winery located on the top of Spring Mountain, focusing on Cabernet Sauvignon and Chardonnay. Winemaker Luc Morlet’s philosophy; Produce premium handcrafted wines that highlight a sense of place and terroir through experience, passion and humility.

Wente Vineyards

Wente Vineyards is the oldest continuously-operated, family-owned winery in the country; owned and managed by the fourth and fifth generations of the Wente family. The winery draws from nearly 3,000 acres of sustainably farmed Estate vineyards in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations to create an outstanding portfolio of fine wines.

Wild Horse

At Wild Horse Winery & Vineyards, the free-spirited attitude, driving curiosity and passion for fine winemaking are what make us unique. We craft compelling wines from the best vineyards on the Central Coast. “Unbridled. Like No Other.” reflects the attitude and personalities of the people who have been creating these wines for almost 30 years.

William Hill Estate

For three decades, William Hill Estate has crafted distinctive, elegant Napa Valley wines, earning the Estate legendary status in the Napa Valley community. The 200-acre Estate, of which 140-acres are planted, curves between Silverado Trail and Atlas Peak Road, in the picturesque hills known as the Silverado Bench. 190


SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Wind Gap Wines

Founded by Pax and Pam Mahle, Wind Gap is dedicated to making honest, authentic and compelling wines from special places in the Sonoma Coast. Driven by Pax and his inspiration from European wine culture, his wines are leading the movement towards making wines of finesse and balance in California.

Wines of Portugal

Portuguese Wines have a long history. In a globalized world, Portuguese wines remain genuine, with a strong character. Wines of Portugal invites you to explore a range of wines that are diverse and unique with 250 native grape varieties, most of which do not exist elsewhere in the world.

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SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

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4:23 p.m. Chef Charlie Trotter Cooking Demo April 9, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Pebble Beach Food & Wine Flashback


4:25 p.m. Iron Chef Michael Symon Cooking Demo April 10, 2010 The Inn at Spanish Bay, Pebble Beach, CA

Pebble Beach Food & Wine Flashback


Moxie™ Showerhead with Integrated Speaker

SIXTH ANNUAL PEBBLE BEACH FOOD & WINE

Let us orchestrate your dream. For the perfect products for your kitchen or bath, stop by a Ferguson showroom. It’s where you’ll find the largest range of quality brands, a symphony of ideas, and trained product experts to help orchestrate your dream. With showrooms from coast to coast, come see why Ferguson is recommended by professional contractors and designers everywhere.

15% OFF

order of $1000 or more

when you present this offer to your showroom product expert.

San Francisco: Monterey:

435 Valencia Street 1144 Fremont Boulevard in Seaside

FERGUSON.COM

(415) 551-3580 (831) 394-7469

*Offer valid through June 30, 2013 at the San Francisco and Seaside showrooms only. One coupon per customer. Discount can be used towards plumbing related products, fixtures, faucets, accessories and lighting. Offer cannot be used towards UMRP appliance manufacturers or Murray Feiss lighting products. ©2013 Ferguson Enterprises, Inc. All Rights Reserved.

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Benefitting The Culinary Institute of America at Greystone

JOIN US FOR A FIVE - DAY EXTRAVAGANZA OF WORLD - CLASS FOOD, WINE & FUN IN THE LEGENDARY NAPA VALLEY November 20 – 24, 2013 www.FlavorNapaValley.com

The Napa Valley’s top chefs, renowned vintners, and engaging experts invite you to indulge in a five-day celebration of farm-to-table dining, world-class wines, and fun epicurean and enological experiences in the world’s premier wine and food capital.


G

DIN

EN LE P

SA

Pacific Grove

OON

951 Jewell Ave.

$949,000

Pacific Grove

D/ SOL

1022 Balbola Ave.

3bed/2ba

S

Pacific Grove

ING

END

1036 Shell Ave.

$899,000

S

ALE

1121 David Ave.

$585,000

D

ING

S

Pacific Grove

488 Junipero Ave.

$600,000

$749,000

Pacific Grove

Pacific Grove 810 Lighthouse Ave. #307

$465,000

D

SOL

1070 Mission Rd.

$750,000

END

D

SOL

1036 Egan Ave.

P ALE

P

Pacific Grove

Pacific Grove

GS

IN END

P ALE

$1,595,000

ED

/C OLD

P

Pebble Beach 2948 Stevenson Dr. $1,199,000

940 Bayview Ave.

LOS

GS

IN END

S

Pacific Grove

Pacific Grove

ALE

ED

LOS

/C OLD

SED

CLO

GS

IN COM

SOL

122 15th St.

$899,000

Pacific Grove

895 Balboa

$1,899,000

J.R. Rouse Real Estate is currently Interviewing Sellers! If you want to sell your home, please call J.R. Rouse 831-277-3464, or email jr@jrrouse.com to schedule an appointment.

Www.Jrrouse.Com

719 Lighthouse Ave, Pacific Grove

831-277-3464


Pebble Beach Food & Wine 2013