Friday, November 4, 2016

11/04 RICK RUIZ – PRESIDENT, CHARLES WOODSON WINES JAMEY WHETSTONE - PROPRIETOR AND WINEMAKER , WHETSTONE WINE CELLARS

RICK RUIZ – PRESIDENT, CHARLES WOODSON WINES

CHARLES WOODSON WINES IS A PROJECT THAT EMERGED FROM CURIOSITY, FRIENDSHIP AND A DESIRE TO SPREAD GOOD FORTUNE.

Charles Woodson discovered his appreciation for wine in 1998 when he arrived in Napa with the Oakland Raiders for training camp. He was intrigued when he noticed that everywhere he went people were enjoying a bottle of wine. It didn’t matter if it was an opulent dinner, low key lunch, or lazy afternoon. He was drawn to the fact that people seemed to slow down and come together over a glass of wine. Being the curious type, he not only wanted to participate in this ritual, he wanted to learn how to create it himself.

In 2001 Charles, met Rick Ruiz who was working at Robert Mondavi Winery. Rick invited Charles to visit the winery and showed him around the cellar while explaining the winemaking process from start to finish.  In that moment, Charles’ desire to actually make a wine was launched. The two worked together with another friend – who happened to be acclaimed international winemaker, Gustavo A. Gonzalez – to create the first barrel of Charles Woodson Wines. They produced a 2001 vintage Merlot that was used to support the various charities with which Charles is involved.

OUR VINEYARD AND FARMING PRACTICES
The Charles Woodson Wines vineyard is farmed with the same artisanship, precision and delicate care that is at the core of the winemaking philosophy. After an in-depth sourcing process that led Charles Woodson and the winemaking team through some of the most coveted vineyards in the Napa Valley, the site exhibiting the highest potential to define Charles Woodson Wines as a wine of structure and elegance was selected.

The chosen vineyard, owned by Heitz Bros. Vineyards, has a pedigree as exclusive as its northern Napa Valley location. The original vines were planted in 1904 by Michael and Louise, the grandparents of the current Heitz Bros. owners. As recent immigrants from the Alsace region of what was then Germany, now France, the couple wanted to find a place where they could raise a family while putting Michael’s horticultural background to use.

The result of their search was the purchase of 50 acres of prime Napa Valley soil located at the base of Diamond Mountain, just two and a half miles south of the town of Calistoga. Michael made an assortment of wines from the original vines which included varieties such as Zinfandel, Petite Syrah, and Charbono.

This section of land is still held by the Heitz family and is managed by one of the third generation brothers, Mark. A true farmer, Mark does not make wine. He prides himself on focusing solely on the grape growing process which allows him to direct all of his time and attention toward cultivating the highest quality vines possible.

After years of working in the soil and learning the climate conditions, Mark concluded that the most optimal varietals to grow in this site are of the Bordeaux family. The majority of his land is now dedicated to the production of Cabernet Sauvignon grapes that grow next to esteemed neighbors including Sterling, Clos Pegase and Schramsberg.

CHARLESWOODSONWINES.COM



JAMEY WHETSTONE - PROPRIETOR AND WINEMAKER , WHETSTONE WINE CELLARS

Jamey Whetstone sampling grapes from the Pleasant Hill vineyard in Russian RiverWhetstone Wine Cellars is a small family-owned luxury wine brand located in the heart of the Napa Valley. Here’s our story, told in Jamey Whetstone’s words:

Born in Florence, SC, I grew up the son of a Baptist preacher and moved around quite a bit before settling in Wilmington, NC. I relocated to Napa in 1996 to manage Mustards Grill, figuring I’d gain restaurant experience before heading back home to the Carolinas to open a restaurant of my own. Napa had other plans for me. My winemaking education began in 1998 at Turley Wine Cellars, where learning how to change the clutch on a tractor was more valued than knowledge of Bordeaux First Growths. I had the opportunity to take a summer sabbatical working for the Seysses family at Domaine Dujac in Morey-Saint-Denis, which cemented my love for Pinot Noir. After returning from France, I founded Whetstone Wine Cellars in 2002 while continuing my apprenticeship at Turley. In 2005, I left Turley in order to take the leap toward growing the Whetstone brand.

We purchased Whetstone Estate in February of 2011, and opened our doors in July of 2013. The centerpiece of the property is a 19th century French-style chateau, now our tasting salon, which sits on two acres located at the base of Atlas Peak Road in Napa. Other than gaining a physical location, the most significant change in the trajectory of Whetstone Wine Cellars was the full-time addition of my wife, Michelle. She’s behind the overall operations and aesthetic of our brand, and introduced our simple but effective sales motto: to be more in touch with the lost art of face-to-face communication. With the touch-screen ease of the digital sales world, we’ve made this grassroots approach a priority here at Whetstone. The quality of our wines coupled with the gorgeous setting, relaxed atmosphere and Southern hospitality make for a truly unique Wine Country experience. We look forward to seeing you soon!

U P C O M I N G  E V E N T S : W I N E  D I N N E R  //  B O U L D E R ,  C O
   What:    Join Jamey Whetstone at Frasca Food & Wine for
                 an epic 4-course prix fixe dinner!
    When:    Monday, November 14th // 5:30PM
    Where:   Frasca Food & Wine
                  1738 Pearl Street // Boulder, CO
    Price:     $50 per person + optional wine pairing
                       *tax and gratuity not included
    RSVP:    303.442.6966 // Space limited so call NOW!

WWW.WHETSTONEWINECELLARS.COM

Friday, October 28, 2016

10/28 BOB WEIL, THE RESORT AT LONGBOAT KEY CLUB, 6TH ANNUAL “BACCHUS ON THE BEACH”, RAFAEL HERNANDEZ, THE WINERY RESTAURANT AND WINE BAR IN NEWPORT BEACH

BOB WEIL - DIRECTOR OF FOOD AND BEVERAGE OPERATIONS, THE RESORT AT LONGBOAT KEY CLUB - 6TH ANNUAL “BACCHUS ON THE BEACH”

Robert Weil has been with Longboat Key Club since 2001. Prior to his move to Longboat Key Club, he worked for Club Corp. of America in establishments from Washington DC to Atlanta. Weil was raised in Raleigh, North Carolina, graduated from NC State University with a degree in history/education. He is a certified executive chef by the American Culinary Federation. He is married to Jane, has a son, Tristan, and daughter Eva Jane. When he's not cooking, he enjoys outdoor activities and gardening.

OUR RESORT
The Resort at Longboat Key Club is a 410-acre beachfront resort and private membership club located on the barrier island of Longboat Key, just off the coast of Sarasota, Florida. The Resort and Links on Longboat Golf Course are bordered on the west by the Gulf of Mexico with the Harbourside Golf Course, Longboat Key Club Moorings and Tennis Gardens bordered by Sarasota Bay on the east.  With an emphasis on privacy, exclusivity, and personalized service, The Resort at Longboat Key Club is a true luxury vacation destination offering 223 luxury suites, tennis, golf, fitness facilities, The Spa, private beach access, a 291 slip deep-water marina, and 8 restaurants and lounges all at one property. Renowned as a beautiful, tropical island paradise, resort guests will feel pampered and away from it all yet still have easy access to local attractions, shopping, dining, cultural events and two international airports.

6TH ANNUAL “BACCHUS ON THE BEACH” STONE CRAB CELEBRATION & WINEMAKER AUCTION TO BENEFIT MOTE MARINE LABORATORY & AQUARIUM AND COMBAT WOUNDED VETERAN CHALLENGE AND SCUBANAUTS INTERNATIONAL 

Experience vintages from over 35 vintners and specialty distillers, culinary creations from the Chefs of Longboat Key Club, dancing in the sand and exciting wine and travel auction.
 
The sixth annual Bacchus on the Beach Stone Crab Celebration & Winemaker Auction will take place November 10 and 11, 2016, once again bringing some of the most prestigious winemakers and producers to the beautiful beach-setting at The Resort at Longboat Key Club. Guests are invited to attend one of the specialty wine dinners on November 10th, the upscale wine-tasting event on the beach on November 11th, or go “all-in” and attend both.  This is truly one of the most exclusive and intimate wine events on the west coast of Florida.

The beachside event is well known for its outstanding selection of premium vintages, specialty spirits and local craft brews all featured as a complement to the reason for the season, stone crabs!  A feast for food-lovers and wine aficionados, the event is well known for its one-of-a-kind live auction showcasing exceptional wines, travel, adventure and dinner packages. This is the “must-have” ticket to kick-start a fabulous new season of island living.

The beneficiary of this year’s event is Mote Marine Laboratory & Aquarium, supporting the organizations marine research institution as well as the Combat Wounded Veteran Challenge and SCUBAnauts International*.  Tickets to the wine dinners are $135 per person.  Tickets for the Bacchus on the Beach Stone Crab & Wine Auction are $150 per person. To purchase tickets call (941) 387-1662, or by email at membership@longboatkeyclub.com.  Follow us, #Bachus2016.

BACCHUS ON THE BEACH, WINE DINNERS 
Thursday, November 10, 2016

  • Gulfside Plancha with Wild Horse Winery North Beach, 5:30 Reception, 6:00 pm Dinner Featuring Todd Ricard, Winemaker 
  • An Evening with Woodward Canyon Winer Spike & Tee’s, 6:30 pm Reception, 7:00 pm Dinner Featuring Thomas Woodley, Winemaker 
  • Rodney Strong Vineyards Wine Dinner   Sands Pointe Restaurant, 7:00 pm Reception, 7:30pm Dinner Featuring Justin Seidenfeld, Winemaker 
  • An Evening at Portofino with Jankara Winery and Coterno Fontino Winery Portofino Restaurant, 7:30 pm Reception, 8:00 pm Dinner Featuring Renato and Angela Spanu, and Fabio Fantino and Noemi Conterno, Winemakers  


“BACCHUS ON THE BEACH” STONE CRAB CELEBRATION & WINEMAKER AUCTION 
Thursday, November 11, 2016
Beach Festival Tent • 5:30 pm

The 6th annual Bacchus on the Beach Stone Crab Celebration & Wine Auction will be better than ever with over 100 selections from our featured wineries and producers!  Enjoy the ambiance of the evening along the Gulf of Mexico as you participate in the Grand Tasting, enjoy stone crab and unique dishes prepared by the Chefs of Longboat Key Club, dance in the sand and aim high at the live auction as rare vintages, unique travel packages and outdoor adventures are presented to benefit Mote Marine Laboratory & Aquarium and the Combat Wounded Veteran Challenge and SCUBAnauts programs. A party with a purpose! $150 per person.

LIVE AUCTION PACKAGES 
Spotted Eagle Ray Charter with Mote Marine Scientists
Behind the Scenes Tour of Mote Marine Laboratory
Cafe L’Europe, four-course, five star wine dinner for six, by Scene Magazine

WWW.LONGBOATKEYCLUB.COM


RAFAEL HERNANDEZ - THE WINE DIRECTOR, THE WINERY RESTAURANT AND WINE BAR IN NEWPORT BEACH

ABOUT THE WINERY RESTAURANT
3131 West Coast Hwy, Newport Beach

The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located on Pacific Coast Highway in Newport Beach, The Winery was named "Restaurant of the Year" by the Orange County Concierge Association in its first year in business. The restaurant's wine list, which currently offers 650 selections, changes weekly, offering diners a wide range of varietals from around the world.  Guests can look into and even tour the restaurants' climate-controlled cellars, which can hold up to 7,500 bottles! The Winery Restaurant & Wine Bar offers a warm and passionate menu complimented by the perfect wines -- endless possibilities and something to suit every palate.

DINING AT THE WINERY NEWPORT BEACH
The Winery Restaurant & Wine Bar's Newport Beach location is on Pacific Coast Highway, overlooking the Marina. The Winery Restaurant Newport Beach provides the same rich experience as its flagship location at The District in Tustin, with the successful pairing of contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. They have been recipients of many awards and honors, including RIVIERA Magazine and the Orange County Business Journal’s “Restaurant of the Year,” as well as the prestigious Southern California Restaurant Writers Association’s “Restaurateurs of the Year.”

The Winery Newport Beach transports guests to a relaxing Napa or Sonoma getaway. Upon entering, they will be greeted with sumptuous stone slabs and warm wood flooring, a fourteen-foot high glass private wine locker display, majestic stone, dazzling light fixtures and an immediate view of the Pacific Ocean. Finishes throughout will be luxurious yet inviting, including a backlit precious agate stone host desk and bar top on each floor. Unique, beautiful stone and warm, comfortable upholstery are planned throughout. Real wine barrel staves have been designed to adorn the bar lounge tables and ceiling elements, tying in the restaurant’s particular focus on wine.

WWW.THEWINERYRESTAURANT.NET

Friday, October 21, 2016

10/21 LUKE PETERS, AIR AND WATER, JOE BAUMGARDNER, JC RESORTS

LUKE PETERS – PRESIDENT/CEO, AIR AND WATER (LUMA COMFORT) 

Inc's fastest-growing private companies in America on the list of Internet Retailer's top 500 three years in a row. At Luma Comfort we are innovators of beautiful and unique products.  Luma Comfort is the leading manufacturer of environmentally-friendly evaporative coolers, misting fans, ice makers and stylishly functional humidifiers Our philosophy is...comfort doesn't just come from how well our products work but how good they make you feel. Luma Comfort products can be found in Target, The Home Depot, Amazon, WayFair, and more large retailers.

WINE COOLERS
Every wine lover knows that heat damages wine but how many of us take care to protect our wine at every stage?  Wine is a perishable product that requires a year round constant temperature to mature.  Most experts will agree that the ideal temperature to keep wine is between 49 and 58° F.  Storing wine in a refrigerator isn't a good option because the vibrations will affect the wine's aroma and destroy some of its important components.  That's why investing in a wine cooler is recommended.

Don't forget that red and white wines have different temperature requirements.  If you want to store both reds and whites together in the same wine cooler, look for a dual zone unit that has 2 independently controlled temperature zones.  Here are some general guidelines to follow:
Red Wine: 55° F to 60° F
White Wine: 49° F to 56° F
Rose Wine: 49° F to 51°F

WWW.AIR-N-WATER.COM


JOE BAUMGARDNER – SOMMELIER & CELLAR MASTER, JC RESORTS

Our Sommelier & Cellar Master at JC Resorts has been bringing new wines and exciting pairings to our tables since October, 2015. Joe’s interest in wine was sparked by his father who collected wines in the 60s and 70s (and lucky for Joe, he was able to learn about these wines by dipping into the family cellar when his father wasn’t looking).

Working in restaurants since the age of 15, it became apparent that Joe’s passion was strong enough that he should pursue a career in wine. In 2008, he became one of only 6 people in Southern California to achieve the Sommelier Diploma from the prestigious International Sommelier Guild. While studying for his diploma, Joe also caught the traveling bug by hopping a train from San Diego all the way up the coast to Canada, where he tasted and learned about wines from the soil to the glass.

Ultimately, San Diego has captured Joe’s heart, and he’s proud to call the city home, where he’s shared his knowledge and love of wine as sommelier for small neighborhood restaurants and large resorts alike. Starting his sommelier career at Kensington Grill with San Diego’s acclaimed Urban Kitchen Group, he went on to work as the sommelier for the world famous Hotel Del Coronado and La Costa Resort.

Now sharing his expertise at all of the JC Resorts, Joe curates some of the finest wine collections in California. He also loves working with our chefs to create fun, interactive and most importantly, delicious wine events for our guests and local community.

WWW.JCRESORTS.COM
WWW.RANCHOBERNARDOINN.COM

Friday, October 14, 2016

10/14 MARK TARBELL, TARBELLS, MIKE ELDRED, PAPA LEGBA HOODOO BBQ & SOUL SUPPLY

WE'RE LIVE FROM TARBELL'S IN PHOENIX ARIZONA

THE BEST PLACE TO BE A REGULAR…

Tarbell’s is a friendly neighborhood atmosphere that features light woods and white tablecloths, a sweeping birds-eye maple bar, and an exhibition kitchen. We also offer an award-winning wine list and an extensive wine-by-the-glass menu.

ON THE SOUTHEAST CORNER OF 32ND STREET & CAMELBACK ROAD

3213 East Camelback Road, Phoenix AZ 85018
Phone: 602.955.8100 | email: eat@tarbells.com
WWW.TARBELLS.COM

OPEN 7 NIGHTS A WEEK | MONDAY – SATURDAY 5-10PM | SUNDAY, 5-9PM

Mark Tarbell (the only winning competitor on the 5th season of "Iron Chef America") opened Tarbell's in 1994. Previously he had studied in Paris at the l'Academie du Vin and earned a Grande Diplôme d'Etude Culinaire from Ecole du Cuisine La Varenne. Mark and his restaurants (he also owns The Tavern and The Wine Store, also in Phoenix) have earned more than 50 city and industry awards, including a "Best Restaurant" from Food and Wine magazine and a nomination as "Best Chef - Southwest" by the James Beard Foundation.

MARK TARBELL: OWNER
Mark studied in Paris, receiving wine training at the l'Acadamie du Vin and earning a Grande Diplome d'Etude Culinaire from La Verenne Ecole du Cuisine. Nominated for "Best Chef - Southwest" by the James Beard Foundation, he has been invited to cook at many special events around the country and for a stellar line-up of political, sports, and entertainment celebrities, including the Dalai Lama, Muhammed Ali and Clint Eastwood. Mark and his restaurants have earned more than 50 awards through the years, he has written the weekly wine column for the Arizona republic since 2004, and has been published in numerous magazines such as Wine Spirits and Food Arts. Mark has appeareed on "Good Morning America" , the "Today Show", and several Food Network programs including the battle in the Iron Chef America Kitchen Stadium.

Mark Tarbell (the only winning competitor on the 5th season of "Iron Chef America") opened Tarbell's in 1994. Previously he had studied in Paris at the l'Academie du Vin and earned a Grande Diplôme d'Etude Culinaire from Ecole du Cuisine La Varenne. Mark and his restaurants (he also owns The Oven in Denver) have earned more than 50 city and industry awards, including a "Best Restaurant" from Food and Wine magazine and a nomination as "Best Chef - Southwest" by the James Beard Foundation.

WWW.TARBELLS.COM
WWW.TARBELLSWINESTORE.COM


MIKE ELDRED ALSO JOINS THE SHOW – PAPA LEGBA HOODOO BBQ & SOUL SUPPLY

3800 E Leo Pl
Chandler, Arizona
We supply the finest quality BBQ Rubs, Beef Jerky, Coffee, and Soul Supplies to discriminating chefs throughout the world!

WWW.HOODOOBBQ.COM

Friday, October 7, 2016

10/07 JONATHAN HIRSH, INCEPTION, RON LACHINI, LACHINI VINEYARDS

JONATHAN HIRSH - OWNER/WINEMAKER, INCEPTION

A great wine begins from the inception …
Value-priced Pinot Noir and Chardonnay from Santa Barbara County and Central Coast vineyards. Business partners Jonathan Hirsh and sommelier George Pitsironis create handcrafted wines with the assistance of winemaker Alan Phillips.

WWW.INCEPTIONWINES.COM


RON LACHINI – OWNER, LACHINI VINEYARDS 

Ron & Marianne Lachini began with a dream to start a small, family-owned estate vineyard focused entirely on producing uncompromising Pinot Noir. Their undergraduate years at U.C. Davis exposed them to the world of viticulture & enology while travels to some of the world's esteemed wine regions and wineries cemented their love and collection of fine wines. Their path was clear early on, let their values guide their passions.

They founded Lachini Vineyards on time-honored principles such as tradition with innovation, love of family and friends, living one’s passions, and enjoyment of fine wines & foods crafted with farm to table freshness.

The patient pursuit to craft world-class Pinot Noir
In 2001 Lachini Vineyards began producing limited, ultra-premium, single vineyard Pinot Noirs. Driven by a yearning for the old world and a passion for Pinot Noir Ron and Marianne Lachini planted their first vine in 1997. Their patient pursuit to produce world-class Pinot Noir and establish a way of life was realized in 2001 with the release of their first vintage. They have embraced a patient pursuit to produce world-class Pinot Noir and establish a way of life for future generations. Lachini Vineyards respects the time-honored principles of uncompromising desire for quality and long-term stewardship of the lands from which they harvest. Their commitment begins as growers of world-class grapes with a desire to have these turn into exquisite wines that bear measurement against the test of time and other leading wines of the world.

The team at Lachini Vineyards brings years of experience in both the vineyard and winemaking and is committed to retaining the essence of our specific vineyard terroir along with each vintage’s character.

WWW.LACHINIVINEYARDS.COM

Friday, September 30, 2016

9/30 LIVE FROM THE WINERY RESTAURANT, THE THIRD ANNUAL NEWPORT BEACH WINE & FOOD FESTIVAL

ABOUT THE WINERY RESTAURANT
3131 West Coast Hwy, Newport Beach,
WWW.THEWINERYRESTAURANT.NET

 The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located on Pacific Coast Highway in Newport Beach, The Winery was named "Restaurant of the Year" by the Orange County Concierge Association in its first year in business. The restaurant's wine list, which currently offers 650 selections, changes weekly, offering diners a wide range of varietals from around the world.  Guests can look into and even tour the restaurants' climate-controlled cellars, which can hold up to 7,500 bottles! The Winery Restaurant & Wine Bar offers a warm and passionate menu complimented by the perfect wines -- endless possibilities and something to suit every palate.

ABOUT THE THIRD ANNUAL NEWPORT BEACH WINE & FOOD FESTIVAL
www.newportwineandfood.com


The Third Annual Newport Beach Wine & Food Festival, Southern California’s premier food and wine event, takes place September 29 – October 2, 2016. Taste Around Town events will be held Thursday and Friday at Ritz Prime Seafood, Pizzeria Mozza Newport Beach and The Winery Newport Beach, followed on Saturday and Sunday by the Daytime Festival, presented on the grounds of the contemporary Newport Beach Civic Center. The epicurean adventure includes live cooking demonstrations with celebrity chefs; book signings; master sommelier panels; two Grand Tasting Pavilions featuring samplings from prestigious Orange County restaurants; world-class wine, spirits and beer tastings; special sponsor lounges; and live jazz. The Newport Beach Wine & Food Festival is a 501 (c)(3) nonprofit organization. Proceeds from the Festival will continue to benefit Project Hope Alliance, the Festival’s longstanding local charity partner.

MICHAEL IS JOINED BY...

YVON GOETZ - EXECUTIVE CHEF, THE WINERY RESTAURANT
After spending the majority of his career leading other restaurateurs and culinary groups to success, internationally renowned Chef Yvon Goetz has joined The Winery Restaurant as Executive Chef and Partner. Goetz, considered one of the most highly decorated chefs in Southern California, has received such accolades as "Alsace's gift to Southern California" by the Los Angeles Times, "The Best of the Best" by The Travel Guide, one of three recipients in California of the AAA Five Diamond Award, "2004 Chef of the Year" by the Orange Country Business Journal, and "2004 Chef of the Year" by the Southern California Restaurant Writer's Association.

As Executive Chef and Partner in The Winery Restaurant, Goetz has developed and oversees a cutting-edge menu featuring contemporary California regional cuisine with a focus on specialties and ingredients found in California's vast Wine Country.  He is responsible for hiring, training and directing a culinary team that delivers consistent, quality fare that sets new standards for restaurants in Orange County and beyond.

HUBERT KELLER - FLEUR & BURGER BAR
Hubert Keller, a Frenchman classically trained by France’s top Chefs, is now one of America’s most widely recognized and acclaimed chefs. Chef Keller reside in Las Vegas, where he operates Fleur by Hubert Keller, featuring his contemporary French cooking accented with cuisine around the world. With his palate-attuned to America’s evolving tastes, Chef Keller launchedhis widely popular Burger Bar Restaurants in Las Vegas, San Francisco and Beijing.

He has won numerous awards including the James Beard Foundation’s “Best Chef: California and has been elected to the Foundation’s prestigious Who’s Who in Food and Beverage. Food and Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurant & Institutions gave him its Ivy Award.

Chef Keller has cooked for several United States Presidents and was the first guest chef invited to the White House to personally prepare his sophisticated menu to President Clinton and his family. Chef Keller is also know for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. Chef Keller was as well a resident judge on Top Chef Just Desserts on Bravo.

Keller appears frequently in the media including appearances on “The Chew” on ABC, “Regis & Kelly” on ABC, “Rachel Ray”, “The Travel Channel“, “ The Food Channel Network”, “The Real House Wife’s from Orange County”, “Good Morning America”, and “Bizarre Foods” with Andrew Zimmern. Chef Keller’s own cooking show, Secrets of a Chef, airs on PBS and is currently in Season 4.
Dubbed a “Rebel with a Cuisinart” in the New York Times for his early championing of original, multi-course vegetarian menu in a 4-start setting. Chef Keller consistently cooks with a light hand and an eye on health. This led to his developing recipes for inclusion in Dr. Dean Ornish’s best selling cookbook, Eat More, Weigh Less.

Chef Keller’s own cookbooks include The Cuisine of Hubert Keller (Ten Speed Press) and Burger Bar, Build your Own Burgers (Willey0. And his latest cookbook “Souvenirs” Memoires, Stories and Recipes from My Life, written with Penelope Wisner, (Andrews McMeel) released October 2012.

JEAN-PIERRE DUBRAY - THE RESORT AT PELICAN HILL
Dubray came to the United States in 1980 when he had an opportunity to be part of the opening team for La Vie en Rose restaurant in Brea, Calif. –and he has been in the Golden State ever since. In 1984, Dubray joined The Ritz-Carlton Hotel Company becoming the first dining room chef of the then newly opened The Ritz-Carlton, Laguna Niguel. In 1987, he opened The Ritz-Carlton Rancho Mirage in the Palm Springs area, and over the years was sent on 14 overseas assignments as a team trainer for the openings of Ritz-Carlton hotels around the world. It was in1991, however, when the opportunity came –to open The Ritz-Carlton, San Francisco as executive chef–that would accelerate his career to the highest level. Demonstrating exceptional skills and creativity, he helped make The Dining Room one of the country’s culinary stars and a recipient of countless honors, including the AAA Five Diamond rating and one of only two restaurants in California and 17 in all of North America with Exxon/Mobil’s Five-Star designation.

He reached the pinnacle of accomplishment and recognition at The Ritz-Carlton, San Francisco –establishing the credentials to take the culinary reins of The Resort at Pelican Hill®, where he oversees Andrea Ristorante, the Coliseum Pool &Grill, Pelican Grill at Pelican Hill Golf Club®, the Resort’s pastry and bakery operations, in-room dining to 128 Villas and 204 Bungalows, and catering and special event services, both on-site and off-premise. Chef Dubray has been a guest chef for a James Beard Foundation event in San Francisco and for numerous charitable events for such organizations as the March of Dimes and Meals On Wheels. He has participated in many promotional events with celebrity chefs such as Paul Bocuse, Alain Ducasse and Julia Child. Among the numerous awards he has received, the Marin County Branch of the International Wine and Food Society named him “Outstanding Chef of the Year” in 2002, and later the same year the French Minister of Agriculture awarded him the prestigious “Le Merite Agricole.”

PASCAL OLHATS - PASCAL & CAFE JARDIN
Pascal Olhats is extraordinary French born, and trained Executive Chef, and restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 27 years. He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment) , and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California). Pascal also partners with Manassero Farms, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chef specialties with ingredients from the farm.

Born in Normandy , France and like many chefs in Europe, it is all about apprenticeships in the kitchen. Pascal’s his first jobs were in the top kitchen of his home town of Rouen. This included, Hotel de Dieppe and La Couronne in the heart of the old city. La Couronne also happens to be the first restaurant Julia Child visit when she and her husband moved to France. She enjoyed the Sole Meuniere by the way.)

Next stop was Brussels and Pascal spent 4 years attending school at the CERIA, a hotel and restaurant college. From there he worked for the well-known Chef Paul Bocuse, first as a server and then as Chef de Rang (Assistant Head Waiter). From there he moved to Lyon, which is well known for the production and weaving of silk, capital of gastronomy in France, and home to Paul Bocuse’s inside food hall and market, Les Halles de Lyon on Cours Lafayette. There Pascal worked at Leon de Lyon Restaurant, as Chef de Rang. From the river’s edge, it was to the shore and St. Tropez was calling. His next job was Service Staff Manager for three years at the famous Club 55. He was also in charge of catering and cooked and served for many celebrities. . In 1984 Pascal moved to the United States working as Chef for Piret’s Restaurant, then Chef de Cuisine for Le Meridien Hotel in Newport Beach. He was also the Executive Chef at Player’s in Irvine, followed by an Executive Chef position at the Chanteclair Restaurant in Newport Beach.

In addition to managing day-to-day operations of his four businesses, Pascal consults for other restaurant groups (including: French 75, Savannah Chophouse and Brasserie Pascal), was recently hire by the Macanese government of Tourism, to promote and demonstrate their cuisine in the United States, and travels the world with groups to explore countries, culture and cuisine.

STEFANIE SALEM – FOUNDER/CEO, NEWPORT BEACH WINE AND FOOD FESTIVAL 
Stefanie Salem is the Founder & CEO of the Newport Beach Wine & Food Festival. Salem takes her entrepreneurial and international business background combined with her insatiable love for all things food, wine and cooking to curate and lead all programming for each year’s event. Her 20 years of business experience, which includes living and working in foreign countries, collaborating with political leaders and leading projects with economic corporations, has played a key role in helping her secure high-profile sponsors, participants and partners to make the Festival a true world-class event.
Salem’s impressive career accomplishments have included: promoting foreign investment in emerging markets by working with Heads of State, Ministers and CEO’s of multinational and local corporations in the countries of Greece, Indonesia, Zimbabwe, Kazakhstan, Ukraine and Nigeria. Salem also led editorial advertising in US News and World Report, Sunday Telegraph (UK) and USA Today. Subsequently, she was Founder and President of Hampton Court Publishing, London, which published “In God’s Time, the Building of a Democratic Nation”, focusing on the cultural, historical and political independence of Nigeria where she worked with President Obasanjo, Vice President Abubakar, all 36 Governors and Ministers. After founding the Newport Beach Wine & Food Festival in 2014, Salem was honored as one of the “Most Influential People of 2015” by Newport Beach Magazine. In that same year, the Festival was also touted as the “Top 5 Places to Travel to in October (World-wide)” by Forbes Travel.

Salem considers herself a “taste-bud traveler”, gaining much of her inspiration for the Festival by experiencing cultural cuisine throughout her international business travels, and today, traveling the world with her two sons, family and closest friends. Salem also enjoys frequenting restaurants around Orange County, wining and dining with her chef and master sommelier pals, cooking gourmet meals at home and never missing an episode of “Top Chef.”

Salem was born and raised in Southern California and earned her BA in Psychology from UC Santa Barbara in 1992.


Friday, September 23, 2016

9/23 CYNTHIA PECK, ANGELO’S AND VINCI’S, GREG MORENA, THE ALBRIGHT ON SANTA MONICA PIER, STEFANIE SALEM, NEWPORT BEACH WINE & FOOD FESTIVAL

CYNTHIA PECK – OWNER, ANGELO’S AND VINCI’S                        
OUR HISTORY
Forty-three years ago, our restaurant was built with tradition and has since continued with tradition. At our home in the old marketplace, we tribute our ancestors who came to America in the late 1800’s – their spirit and their recipes!

A little about this old building…
Originally built as an L-shaped marketplace in the days when Fullerton was an orchard (early 1900’s), the local farmers would bring their produce in from the fields by horse and wagon to sell to the townspeople. The original wood trusses of the old roof system may still be seen in the Venetian Room. Approximately twenty years later, renovation of the building changed it from its original L-shape to a square. This was accomplished by the large wood barrel trusses (an unusual truss!), which can be seen in the Sicilian Room and the Piazza Fantasia. During our renovation in 1992, the old wood, terra cotta tiles and brick was salvaged and re-used to keep alive the feeling and memories of those days long ago.

About our décor…
Be prepared when you walk into Angelo’s and Vinci’s Ristorante to be overwhelmed! With surprises in every corner, you won’t know where to look first! You will sit amidst the art of the great masters, in an Italian town square complete with the storefronts of old Italian butcher and cheese mongers, fruit and wine vendors, seamstresses showing their wares, and more. Fairy lights abound under cathedral ceilings as our ancestors smile down at you from the Family Love Altar. Explore and you will be surrounded by colorful Sicilian puppets, the carnival masks and canals of Venice, and the romance of Romeo & Juliet. Find our mystical Room of the Moon…and don’t forget King Kong, Dracula, Frankenstein, witches, ghosts and who-knows-what that await you in the Monster Wine Cellar!

And, as for Hollywood…
Founder, Steven Peck, renowned Hollywood dancer, choreographer and veteran actor of over 100 movies and television performances, has delightful photographs of over 40 years of famous stars, directors and dancers. Frank Sinatra, Dean Martin, Gary Cooper, Robert Taylor, Broderick Crawford, Kirk Douglas, Walter Winchell, Sam Wanamaker, Vincent Minnelli, Sylvester Stallone, Ted Danson, David Hasselhof, Ray Sharkey, Shirley MacLaine, Cyd Charisse, Dolly Parton, Joan Collins, Raquel Welch, Olympia Dukakis, Shelly Winters and so many more. Films from Paramount, Twentieth Century Fox, Warner Bros., MGM, Desilu, United Artists, Universal Studios, to name a few.

Ask for a “Walking Tour” brochure to find out more about the meaning and dedications behind our décor!

BANQUET & PARTIES
Established in 1971, Angelo’s and Vinci’s Ristorante is a family-run establishment with a festive, theatrical, highly decorative Italian atmosphere that makes any event a celebration!
From a small, intimate rehearsal dinner or bridal shower, to a wedding reception for 650, Angelo’s and Vinci’s can fill just about any wedding need. With a professional staff of wedding coordinators, bartenders, disc jockeys and master of ceremonies, you will both be treated as guests at your own wedding reception!

Planning a birthday party, anniversary dinner, graduation celebration, business meeting? Angelo’s and Vinci’s has a variety of packages and options to suit most any budget!
For an estimate for your event, please call our Banquet Sales office Monday through Friday, 11:00am to 7:00pm.

WWW.ANGELOSANDVINCIS.COM



GREG MORENA - THE ALBRIGHT ON SANTA MONICA PIER

THEALBRIGHT.COM
258 Santa Monica Pier, Santa Monica CA 90401 | 310-394-9683
Monday-Friday 12pm -9pm Saturday-Sunday 11am-10pm

After 35 years as SM Pier Seafood, Yunnie Kim Morena took the helm of the Pier mainstay which her parents had opened in 1977 upon emigrating to the U.S. from Korea. Yunnie and her husband, Greg Morena, modernized and streamlined the look while preserving the restaurant’s original atmosphere and character. The relaxed seaside setting is a perfect compliment to the delicious menu that reflects a commitment to sustainably caught seafood, locally sourced ingredients, as well as an extensive craft beer and California wine program.

The Albright is honored to be the longest running restaurant on the Santa Monica Pier which also happens to be the birthplace of the beloved American icon, Popeye the sailor-man. Popeye was created in 1929 by cartoonist Elzie C. Segar and was inspired by a retired Navy sailor named Olaf Olsen who worked on the Pier. Don’t miss out on the life-size cut outs of Popeye, Olive Oyl and their baby, Swee’Pea outside the restaurant!


STEFANIE SALEM – FOUNDER/CEO, NEWPORT BEACH WINE AND FOOD FESTIVAL 

Stefanie Salem is the Founder & CEO of the Newport Beach Wine & Food Festival. Salem takes her entrepreneurial and international business background combined with her insatiable love for all things food, wine and cooking to curate and lead all programming for each year’s event. Her 20 years of business experience, which includes living and working in foreign countries, collaborating with political leaders and leading projects with economic corporations, has played a key role in helping her secure high-profile sponsors, participants and partners to make the Festival a true world-class event.

Salem’s impressive career accomplishments have included: promoting foreign investment in emerging markets by working with Heads of State, Ministers and CEO’s of multinational and local corporations in the countries of Greece, Indonesia, Zimbabwe, Kazakhstan, Ukraine and Nigeria. Salem also led editorial advertising in US News and World Report, Sunday Telegraph (UK) and USA Today. Subsequently, she was Founder and President of Hampton Court Publishing, London, which published “In God’s Time, the Building of a Democratic Nation”, focusing on the cultural, historical and political independence of Nigeria where she worked with President Obasanjo, Vice President Abubakar, all 36 Governors and Ministers. After founding the Newport Beach Wine & Food Festival in 2014, Salem was honored as one of the “Most Influential People of 2015” by Newport Beach Magazine. In that same year, the Festival was also touted as the “Top 5 Places to Travel to in October (World-wide)” by Forbes Travel.

Salem considers herself a “taste-bud traveler”, gaining much of her inspiration for the Festival by experiencing cultural cuisine throughout her international business travels, and today, traveling the world with her two sons, family and closest friends. Salem also enjoys frequenting restaurants around Orange County, wining and dining with her chef and master sommelier pals, cooking gourmet meals at home and never missing an episode of “Top Chef.”

Salem was born and raised in Southern California and earned her BA in Psychology from UC Santa Barbara in 1992.

ABOUT THE THIRD ANNUAL NEWPORT BEACH WINE & FOOD FESTIVAL:
www.newportwineandfood.com


The Third Annual Newport Beach Wine & Food Festival, Southern California’s premier food and wine event, takes place September 29 – October 2, 2016. Taste Around Town events will be held Thursday and Friday at Ritz Prime Seafood, Pizzeria Mozza Newport Beach and The Winery Newport Beach, followed on Saturday and Sunday by the Daytime Festival, presented on the grounds of the contemporary Newport Beach Civic Center. The epicurean adventure includes live cooking demonstrations with celebrity chefs; book signings; master sommelier panels; two Grand Tasting Pavilions featuring samplings from prestigious Orange County restaurants; world-class wine, spirits and beer tastings; special sponsor lounges; and live jazz. The Newport Beach Wine & Food Festival is a 501 (c)(3) nonprofit organization. Proceeds from the Festival will continue to benefit Project Hope Alliance, the Festival’s longstanding local charity partner.