Friday, November 3, 2017

11/03 BERT SVENSSON, BRISTOL FARMS STORES

BERT SVENSSON  - WINE AND BEVERAGE MANAGER AT BRISTOL FARMS STORES

Bristol Farms has collected a long string of accolades since our first store opened in 1982 in Rolling Hills, CA. Local media has given our Carson-based gourmet and specialty food retailer their “best” attribution, naming Bristol Farms the “best small market”, with the “best deli”, “best sushi”, “best meat”, and “best cooking school.” Zagat’s Marketplace Survey also rated Bristol Farms as the number one market in overall quality and service; our stores were described as “a shopper’s beautiful dream with wide aisles, helpful staff, and beautiful presentations.”

Bristol Farms was named after a street in West Los Angeles, and the word “Farms” was added to emphasize freshness, homemade quality and a warm glow of simple pleasures. The first store in Rolling Hills Estates is relatively small at only 17,800 square feet; it was followed four years later by a larger store in South Pasadena (22,500 square feet). The Manhattan Beach Bristol Farms, still larger at 33,900 square feet, opened in 1991 with a catering facility and cooking school. Bristol Farms entered the fast growing Orange County market during the summer of 1998 in Newport Beach. In June of 1999, our company acquired a small store that was a Hollywood landmark, Chalet Gourmet, and brought it into the Bristol Farms family. Soon after the opening of the Hollywood location, we opened a store in Westwood. In November of 2000, Bristol Farms opened a store at the site of the former Chasen’s restaurant that serves the Beverly Hills and West Los Angeles areas. This location incorporates many of the design elements that made Chasen’s a hallowed place in the lore of “Old Hollywood”. 2006 brought another 40% growth in size and sales for Bristol Farms with the openings of our Westchester, La Jolla, and Palm Desert stores. In August of 2013, we opened the doors to our newest location in the community of Santa Monica. Each store has a unique and distinct feel designed to facilitate the communities they are in and have been great additions to the Bristol Farms family.

GREAT TASTE JUST GOT BETTER

Bristol Farms recently added over 4,500 new organic, natural, local and gluten free products, combined with more specials and more everyday values on key brands throughout the store. We’ve added more shelves, more items, more variety, and more value to the extraordinary products and unique Bristol style customer service our shoppers expect and deserve. We’re excited about our new products, we’re excited about the future, and we invite you to turn the page and see what’s in store for you at Bristol Farms where Great Taste, Just Got Better!

SALE
Extraordinary Savings on great items in our weekly farm FRESH ads. Our weekly sale prices will make you do a double take. We offer extraordinarily lower prices on items that you purchase every day.

VALUE
Everyday Values on Bristol Quality. Value stands for a quality product at a reasonable price. These items are guaranteed Bristol Quality flavor at an everyday low price.

ORGANIC
The highest quality organic products available with Bristol Quality taste. Taste the difference that you and your family will appreciate. Bristol Farms is proud to offer a wide variety of premium quality organic products that taste great.

NATURALLY BETTER
Meets our guidelines for wholesome ingredients, no artificial sweeteners, additives, or colors. Bristol Farms is going Au Naturel! No need to blush though, we are stripping away the artificial colors, sweeteners, and additives, resulting in a healthy, natural, and honest product that just simply tastes better and is good for you!

LOCAL
locally grown foodLocally grown or sourced for freshness and quality. Bristol Farms supports local farmers and food producers within our state to ensure fresh, sustainable, superior quality foods that just taste better. Buying local also stimulates our local economy, essential for maintaining a growing and fruitful society.

WWW.BRISTOLFARMS.COM

Friday, October 27, 2017

10/27 RYAN ARNOLD - SOMMELIER & WINE DIRECTOR, LETTUCE ENTERTAIN YOU RESTAURANTSJAVIER SARMIENTO - DIRECTOR OF FOOD AND BEVERAGE, GREAT WOLF RESORTS

RYAN ARNOLD - SOMMELIER & WINE DIRECTOR, LETTUCE ENTERTAIN YOU RESTAURANTS

Lettuce Entertain You Enterprises, Inc. (LEYE) is an independent, family-owned restaurant group based in Chicago that owns, manages and licenses more than 120 establishments in Illinois, Arizona, Minnesota, Maryland, Nevada, California, Virginia and Washington D.C. We were founded in June 1971 by Richard Melman and Jerry A. Orzoff with the opening of R.J. Grunts and today, thanks to the creativity of our partners, we proudly service guests at more than 60 concepts ranging from fast casual restaurants like M Burger and Wow Bao to fine dining, Michelin-starred establishment, Everest.

WWW.LEYE.COM


JAVIER  SARMIENTO - DIRECTOR OF FOOD AND BEVERAGE, GREAT WOLF RESORTS

Great Wolf Resorts is a chain of indoor water parks. The company owns and operates its family resorts under the Great Wolf Lodge brand. In addition to a water park, each resort features specialty restaurants, arcades, spas, fitness rooms, and children’s activity areas including Yoga and bowling. Great Wolf Resorts is headquartered in Chicago, Illinois.

HISTORY
Black Wolf Lodge was founded in 1997 by brothers Jack and Andrew "Turk" Waterman, the original owners of Noah's Ark water park in Wisconsin Dells, Wisconsin. Black Wolf Lodge was purchased by The Great Lakes Company in 1999. Later that year, founders Marc Vaccaro and Bruce Neviaser changed the name to Great Wolf Lodge and the company headquarters were established in Madison, Wisconsin. In 2001, the company built a second location in Sandusky, Ohio, and named it Great Bear Lodge. When a third location opened in 2003, the decision was made to place all future parks under the Great Wolf Lodge banner. The name of the Ohio location was changed to Great Wolf Lodge in 2004. The chain has since added twelve additional locations and has one in development.

On May 1, 2012, Great Wolf announced they were adding a new amenity or attraction to each of their resorts in time for the summer season. In addition, they spent over $4 million renovating the company's first two locations – Wisconsin Dells and Sandusky.

In April 2017, Great Wolf relocated their corporate headquarters from Madison, Wisconsin to Chicago, Illinois.

WWW.GREATWOLF.COM

Friday, October 13, 2017

10/13 MARK TARBELL, TARBELL'S IN PHOENIX, GILIAN HANDELMAN, JACKSON FAMILY WINES

MARK TARBELL - OWNER, 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


GILIAN  HANDELMAN - DIRECTOR OF EDUCATION, JACKSON FAMILY WINES

With a career that began as a Sommelier in the Finger Lakes region of New York in 1987, Gilian Handelman moved in 1988 to production, working seven harvests in Washington State and California. In 1996, she created a National trade education program for Kendall-Jackson, and in 2000 Handelman transitioned to a hybrid Public Relations/Education position Paige Poulos Communications. In 2002, Handelman joined Wine & Spirits Magazine as Director of Marketing and Education where she developed the New Sommelier Poll and their acclaimed event program. After enjoying a retail stint at Paul Marcus Wines in Oakland in 2007, Handelman returned to Jackson Family Wines, where she currently directs wine education for the company’s global portfolio.

Friday, September 29, 2017

09/29 LIVE FROM THE WINERY RESTAURANT IN NEWPORT BEACH

LIVE FROM 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 7from 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.

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.



Friday, September 8, 2017

09/08 NINA SVENTITSKY, WINES OF RIOJA IN SPAIN, STEFANIE SALEM, NEWPORT BEACH WINE & FOOD FESTIVAL

NINA SVENTITSKY - REPRESENTS THE GREAT WINES OF RIOJA IN SPAIN

Mediterranean wine culture was, in the Middle Ages, closely linked to the monastic life, as their major broadcasters were the monks.

Rioja area is no exception and is proud that Gonzalo de Berceo, the first poet who wrote in the Romance language, the wine mentioned in the verses he wrote from his retreat in the Suso Monastery in San Millán de la Cogolla.

The first document to make reference to protecting and ensuring the quality of Rioja wines dating from 1650, even before in 1102, King Sancho of Navarra legally recognized our prestigious wines.

In 1787 was created the Royal Economic Society Rioja Growers, aimed at promoting the cultivation of vines, wine production and trade development.

Already in the twentieth century, in 1902, was issued a Royal Decree which defined the "origin" for application to the wines of Rioja. In 1926 he decreed the creation of the Control Board whose mission was to identify the area of Rioja, control the issuance of the "seal of guarantee" and recommend legal action be taken against infringers and counterfeiters of the name "Rioja". However, until 1945, the agency would not be legally structured.

Finally, the Control Board was constituted in 1953, and thus began to lay the foundations for a modern and efficient performance.

In the evolution to the present Rioja wine is the approval in 1970 of the Rules of the Appellation of Origin and its Regulatory Board. In the same year when the agency acquired a well-defined structure and functions: "The defense of the Denomination of Origin, implementation, monitoring and promoting the quality of the wines covered were mandated, first, the Control Board."

After several amendments to the Regulation Governing the Control Board, which have been adapted to the needs raised in recent years, quality control systems have been perfected and also has enhanced the promotion.

After a long process in which the Denomination of Origin "Rioja" always bet on the quality and control at source, this effort reached its recognition.

On 3 April 1991 a Ministerial Order granted the status of Qualified Denomination of Origin 'Rioja' first and only in Spain that has this range.


STEFANIE SALEM - FOUNDER & CEO, NEWPORT BEACH WINE & FOOD FESTIVAL

FOURTH ANNUAL NEWPORT BEACH WINE AND FOOD
SEPT 29th - OCT 1st 2017 | NEWPORT BEACH, CA

Newport Beach Wine & Food is the most exclusive, intimate and world-class epicurean lifestyle event in Southern California. You’ll enjoy one-of-a-kind dinners by celebrity chefs and local masters, taste bites from 40 different top restaurants with their executive chefs and sip from over 250 varieties of wines, spirits and craft brews. VIP events, celebrity chef cooking demonstrations, master sommelier tasting panels and interactive mixology courses will all be offered throughout the weekend festivities.

CHECK OUT THIS GREAT ARTICLE FROM THE ORANGE COUNTY REGISTER!



Friday, July 28, 2017

7/28 MARTHA BARRA, BARRA OF MENDOCINO, WINESONG WEEKEND, CHEF WILLIAM CARTER, THE CANYON VILLA BED & BREAKFAST

MARTHA BARRA - OWNER, BARRA OF MENDOCINO - TALKS WINESONG WEEKEND, SEPTEMBER 8-9, 2017

As you take a walk through the vineyard with Charlie Barra, you’ll find yourself surrounded by 60 year old, craggy, grapevines that resemble the sun-baked hands of the farmer that has nurtured them. These hearty, twisted vines, located on the bench lands at the headwaters of the Russian River in Redwood Valley, California, are the source of the superior organic fruit that goes into each bottle of BARRA of Mendocino wines.

Following in the footsteps of his father, Antonio Barra, and his maternal grandfather, Guiseppe Rovera (who immigrated to Mendocino County from Piedmont, Italy in 1906), Charlie began farming grapes in the mid 1940’s. By 1954 he had purchased Redwood Valley Vineyards, the ranch that is home to over 175 acres of organically grown Pinot Noir, Zinfandel, Cabernet Sauvignon, Sangiovese, Merlot, Petite Sirah, Chardonnay, Pinot Blanc, Pinot Grigio and Muscat Canelli.

In 1955, when Charlie began planting new vines, he was fortunate to be able to rely on the practical experience of his father and grandfather to help him make the right choice in selecting rootstock and varietal clones. These choices, over the years, have proven that he made the right ones. Choosing to farm organically is just now beginning to pay off with consumer demand growing rapidly for wines grown without the use of chemicals, pesticides or other harmful materials.

With over 6 decades of experience in the back pocket of his Wrangler jeans, Charlie Barra, now 87 years old, farms his organic vineyards with the goal of producing rich, distinguishable fruits that “shine through” in every glass of BARRA of Mendocino organic wine.

WINESONG WEEKEND, SEPTEMBER 8-9, 2017!

Winesong – who we are and what we do…
Winesong is an annual charity auction and wine + food tasting produced by the Mendocino Coast Hospital Foundation. Proceeds are used to enhance equipment, facilities and services at the Mendocino Coast District Hospital. The Diagnostic Imaging Center, Medical Evacuation Helipad, Out-Patient Surgical services and Emergency Department Equipment are just a few of the vital areas that Winesong funds have enhanced. Since 1985 Winesong has raised over $7.5 million for improvements in local healthcare.

WINE & FOOD TASTING
Saturday, September 9th, 2017
11 am – 2 pm
Stroll through the lush Mendocino Coast Botanical Gardens while enjoying vintages poured by world-class wineries from Mendocino, Sonoma, Napa, and beyond, and food from 50 of the finest regional finest food purveyors (see list of wineries and food below). The tasting is accented by various  music groups performing a variety of styles including jazz, classical, blues, calypso and folk rock.

CHARITY AUCTION
Silent Auction: 11 am-2 pm
Live Auction: 2 pm-5 pm
The centerpiece of Winesong weekend is our Charity Auction, featuring both a silent and live auction.  Excitement builds in the Auction Tents with lively bidding for nearly 200 lots, featuring spectacular wines from the world’s most prestigious wine producers, rare vintages, large format bottles plus special vertical and horizontal collections. Other auction highlights include original art from acclaimed California artists, vacations packages and highly coveted international wine getaway packages to Tuscany, France, the Caribbean, and other enchanting parts of the world.  Plus this year, we’re offering South Africa once more! Rounding off the travel offerings are one and two night getaway trips to the West’s most romantic inns, resorts, and spas; and exciting event destinations like Emeril Lagasse’s Carnival du Vin in NOLA, Vintage Albuquerque and the renowned music festivals.  Coupled with the Wine & Food Tasting, the day can’t be beat…

A PINOT NOIR CELEBRATION
Hosted by Little River Inn
Friday, September 8, 2017 | 1-4pm
Enjoy over 30 outstanding wineries and a Taste of Little River Inn’s culinary delights in an intimate setting at the Little River Inn overlooking the beautiful Pacific ocean. This is an opportunity to evaluate wines and learn how classic Pinot Noir improves with age. Savor these lush and elegant wines while you meet and mingle with the winemakers at our seaside setting overlooking the spectacular Pacific Coast. Little River Inn’s best culinary offerings will be specifically paired to the outstanding Pinot Noir being offered.

WWW.BARRAOFMENDOCINO.COM
WINESONG.ORG


CHEF WILLIAM CARTER - THE CANYON VILLA BED & BREAKFAST

The Canyon Villa Bed & Breakfast
1455 Kiler Canyon Road
Paso Robles, CA 93446
805-238-3362

Chef William S. Bloxsom-Carter previously worked as the Executive Chef, and Food and Beverage Director for the Playboy Mansion West for over two and half decades. A frequent wine judge he constantly looks for wines to pair with his foods for the multitude of foods he presents. Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

ABOUT THE CANYON VILLA:
An Internationally Recognized Award-winning Bed & Breakfast
The Canyon Villa, where weary wine lovers revive
Like an Italian villa perched on a Tuscan hillside, the Canyon Villa bed and breakfast pampers wine lovers touring Paso Robles wineries or couples seeking a charming retreat. The Canyon Villa offers an intimate setting, lavish amenities, fine food and an ideal location.

At the Canyon Villa, we offer only four guest rooms, each uniquely decorated and each appointed with luxurious extras such as spa tubs and lush towels. You can enjoy your gourmet breakfast in the courtyard or our dining room.

We also offer a cozy great room for relaxing with other guests, and a wine tasting with hors d'oeuvres every afternoon between 5 p.m. and 6 p.m. In the summer, enjoy your wine and appetizers in our lovely shaded courtyard, with its trickling fountain and evening breezes.

Beyond the elegant setting of our inn, take a leisurely stroll through our eleven acres while admiring the views. Visit the local wineries, and then enjoy an evening meal at one of Paso Robles' fine restaurants. The Canyon Villa is also the ideal bed and breakfast for day trips to other locales, such as Hearst Castle or Cambria's art galleries.

Indulge your love of wine or your love of each other. Plan a romantic getaway to charming Paso Robles, and plan to indulge in the intimacy and luxury of the Canyon Villa.

VOTE! FOR THE CANYON VILLAS BED AND BREAKFAST - BEST WINE COUNTRY HOTEL/B&B -  NOMINEE: 2017 USA TODAY 10BEST READERS’ CHOICE TRAVEL AWARDS



WWW.THECANYONVILLA.COM
WWW.BEACONVATEL.COM

Friday, July 21, 2017

7/21 CHEF KEVIN MCGUIRE, SOMMELIER MICHAEL ROBB, CHEF JUSTIN WANGLER

CHEF/VP OF FOOD & BEVERAGE, KEVIN MCGUIRE, SOMMELIER MICHAEL ROBB  CORPORATE EXECUTIVE CHEF FROM JACKSON FAMILY WINES, JUSTIN WANGLER JOINED US FOR A LIVE BROADCAST FROM THE ENCHANTMENT RESORT IN SEDONA, ARIZONA

Enchantment Resort is located in Sedona, Arizona, 110 miles North of Phoenix and Scottsdale, and 114 miles south of the Grand Canyon. Surrounded by the towering red rock walls of Northern Arizona's Boynton Canyon, Enchantment Resort combines the rugged grandeur of the Southwest landscape with equal parts luxury and Native American culture. The 70-acre resort is designed to embrace the awe-inspiring scenery with one-story guest accommodations and panoramic views of rock formations and pine forests.

Enchantment lies within red rock Boynton Canyon, a scenic box canyon in the Coconino National Forest. The destination appeals to couples looking for a romantic getaway, friends seeking an active or restorative getaway and multi generational families wanting to reconnect in a place of stunning beauty. More than 100 weekly activities include guided hiking and mountain biking treks, and room keys provide guests with direct access to Boynton Canyon Trail adjacent to the resort. Guests also enjoy exclusive access to Mii amo spa and Seven Canyons golf club.

WWW.ENCHANTMENTRESORT.COM