Friday, November 3, 2017



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.


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!

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.

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.

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.

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!

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.


Friday, October 27, 2017



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.



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.

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.


Friday, October 13, 2017




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.


3213 East Camelback Road, Phoenix AZ 85018
Phone: 602.955.8100 | email:


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 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.



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


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 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.

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, 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.

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 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



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.


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.


Friday, July 28, 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 – 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.

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.

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…

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.



The Canyon Villa Bed & Breakfast
1455 Kiler Canyon Road
Paso Robles, CA 93446

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.

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.



Friday, July 21, 2017



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.


Friday, July 14, 2017



For three generations the Talley family has farmed in Coastal San Luis Obispo County. The tradition began in 1948 when Oliver Talley founded Talley Farms and started growing specialty vegetables in the Arroyo Grande Valley. During the 1970s extensive planting of wine grapes began in the neighboring Edna Valley and Santa Barbara County areas.  After observation and extensive analysis, Oliver's son, Don Talley, was convinced of the potential to grow high quality chardonnay and pinot noir on the steep hillsides above Talley Farms.  Don planted a small test plot in 1982 on the west hillside of the Rincon Vineyard that included chardonnay, pinot noir, riesling, sauvignon blanc and cabernet sauvignon. Over time the varietal and clonal selections were refined and planting expanded to a total of 190 acres in the Arroyo Grande and Edna Valleys.

Talley Vineyards produced its first wine in 1986 with the production of 450 cases. The winery's first five vintages were produced in a small winery adjacent to one of Talley Farms’ vegetable coolers. In the fall of 1991, a winery was completed at the foot of the Rincon Vineyard. A 12,000 square foot barrel and case goods storage building was added in 2000, followed by a new tasting room in 2002. Talley Vineyards currently produces about 36,000 cases annually.  Brian and Johnine Talley own and operate Talley Vineyards, while Brian, Todd, Ryan and Rosemary Talley manage Talley Farms.


The beautiful coffee table-style book traces the four-generation legacy of the Talley family, one of California’s most notable agricultural families with roots in the Central Coast dating back to the 1940’s.

The inspiring story, written by Brian Talley, president of Talley Vineyards and Talley Farms, features more than 50 of the family’s most beloved recipes accompanied by stunning images from photographer Jeremy Ball. The collectible book tells how the family business grew from humble, Depression-era origins to become one of California’s leading producers of fresh vegetables and the maker of acclaimed estate bottled wines. The recipes are grouped season-to-season to showcase the best bounty of each Talley harvest offering the family’s take on such regional classics as Grilled Chicken with Lemon and Wilted Greens, Rock Cod Veracruz, Honey-Glazed Quail with Grilled Radicchio and Red Onions and Dungeness Crab with Pink Sauce.

Focusing on a wide range of produce, including bell peppers, spinach, Napa cabbage, lemons, avocados and Brussels sprouts, Our California Table emphasizes true farm to table cuisine and wine pairing.

Talley Vineyards established its first plantings in 1982, one of the only wineries in the Arroyo Grande Valley viticultural area, which has some of the coolest temperatures for grape growing in the state. Since its first vintage was released in 1986, Talley Vineyards has won wide acclaim for its estate grown Chardonnay and Pinot Noir and is recognized as a benchmark producer of these varietals.

Profits from the sale of Our California Table benefit the Fund for Vineyard and Farm Workers. Established in 2004 by Talley and his wife, Johnine, the fund provides grants to non-profit organizations that assist San Luis Obispo County agricultural workers and their families. It has raised more than $600,000 since its inception, with a goal to establish a $1 million endowment so the fund can continue in perpetuity.



The Chappellet family’s romance with Pritchard Hill started more than four decades ago when Donn and Molly Chappellet first glimpsed its magnificent vista of forests and wildflower-filled meadows. Inspired by the notion that Bacchus loves the hills, the Chappellets followed the advice of renowned winemaker André Tchelistcheff and settled on Pritchard Hill’s rocky slopes, becoming the first winery to plant vineyards exclusively on high-elevation hillsides. From these Pritchard Hill vineyards, the Chappellets have been crafting extraordinary, age-worthy wines since 1967. Pritchard Hill’s rugged terroir has become legendary for producing wines with great intensity and depth—qualities that define the world's finest Cabernet Sauvignons. As a result, Chappellet wines have consistently received the highest praise from critics, and are sought after by the world's premier collectors. Today, a second generation of the family has joined their parents in embracing the romance of Pritchard Hill. They are passionate about preserving the land and continuing what Donn and Molly began—making extraordinary wines.

Chappellet wines are crafted to embody the terroir and the intensity of fruit that have made Pritchard Hill famous.Recognized for their signature mix of grandeur, power and purity, these coveted bottlings are the result of a winemaking process that begins in the vineyard, and champions its diversity.​ In the winery, renowned winemaker Phillip Corallo-Titus—who has been guiding Chappellet’s winemaking program since 1990—individually ferments and ages lots from numerous vineyard blocks to maintain their distinctive character. These lots benefit from an array of maceration and fermentation practices. Adding even more depth and complexity, Phillip has established a barrel program utilizing the finest barrels from elite coopers and forests. With roots deep in the land, and a belief in constantly working to enhance the quality and character of Pritchard Hill’s fruit, Chappellet has earned acclaim for making California’s finest hillside Cabernet Sauvignons. The Chappellet portfolio also includes exceptional Chardonnay, Chenin Blanc, Merlot, Cabernet Franc, and the highly regarded Mountain Cuvée blend.

As Chappellet’s winemaker for more than two decades, Phillip Corallo-Titus has guided the winery’s storied winemaking program, building on Chappellet’s legacy as one of California’s preeminent producers of Cabernet Sauvignon. A gifted winemaker with a passion for experimentation, Phillip has embraced the diversity of Pritchard Hill to craft benchmark wines that authentically express the terroir-inspired complexity and character of their mountain origins.

Phillip discovered his passion for viticulture and wine at the age of 12 when he began helping his father in the family vineyard. This early exposure to working the vines was complemented at the dinner table, where Phillip’s father would pour French wines from his cellar. Building on this foundation, Phillip studied agronomy, viticulture and enology at the University of California, Davis. A dedicated student of wine, Phillip also traveled to France to learn about the great wines of Bordeaux and Burgundy.

In 1981, Phillip joined the Chappellet team as assistant winemaker, where he spent four years honing his craft and learning about the estate vineyards before pursuing winemaking opportunities at Stratford and Cartlidge & Brown wineries. In 1990, Donn Chappellet invited Phillip to return to the winery as Chappellet’s winemaker, a position he has held ever since.

Working side-by-side with Jon-Mark Chappellet and longtime vineyard manager Dave Pirio, Phillip’s approach to winemaking begins in the vineyard. From his focus on harvesting at ideal ripeness to his emphasis on maintaining the integrity of Chappellet’s numerous vineyard blocks throughout the fermentation and aging process, Phillip strives to make wines that reflect both the vineyard and the vintage.In the winery, he handles the grapes very gently and uses an array of fermentation, maceration and cellaring techniques to accentuate and preserve the distinctiveness of each varietal.

In addition to his role as winemaker for Chappellet, Phillip also makes wine for Titus, his family's label. Phillip lives in Napa with his wife, Laura, and their two sons.

Friday, June 30, 2017



Like many Southern Californians, Don and Charlene Stolo escaped to Cambria to reset and relax.  After 20 years of visiting the area, Don and Charlene decided that this would be the place  to retire.  They set out looking for their slice of Cambria.  One day they happened upon the rural road of Santa Rosa Creek.  As they came around one of the many curves, they found what they were looking for; 53 acres of beautiful coastal land with an 1880's farmhouse and a huge redwood dairy barn surrounded by the verdant green rolling hills of the north coast.  But, the property was not for sale.

This property became the template by which all other properties were judged as the Stolo's continued their search.  Over the next two years Don and Charlene always came back to that country road just outside of Cambria and incredibly, one day, there was a for sale sign on the property fence.  The Stolo's purchased the property in 2002.  They were now the proud owners of their dream retirement spot…that happened to have a vineyard on it!

The previous owner had planted a nine-acre vineyard on what is now called our Hillside vineyard in 1998.  The vineyard was in neglect but Don and Charlene saw a diamond in the rough.  The Stolo's were told that the vineyard had been planted under the guidance of renowned Rhone style vineyard owner and wine maker, John Alban.   Preliminary research indicated that the varietals, clones and rootstock appeared to be an ideal match for the climate and soils on the property.

Confirming these findings was Don and Charlene's daughter, Maria Stolo Bennetti, now Stolo Winery and Vineyard V.P. and General Manager.  Maria at the time was involved in the premium wine industry in Northern California.  Maria and Don set to work to find additional research regarding the existing vineyard plantings, climate and soil.  They found that the sites microclimate, characterized by morning coastal fog and cool afternoon breezes, would provide an ideal environment for Burgundian varietals such as Pinot Noir, Chardonnay and Northern Rhone Syrah.  The cooling ocean influence would prolong the growing season, allowing the grapes a longer hang time and producing small berries with thick skins.  All perfect for producing the unique flavors and intensity found in cool climate premium wines. The soil analysis was another plus.   The Hillside Vineyard is comprised of Los Osos-Diablo complex soil.  This is a unique coastal soil formed from weathered sandstone and shale.  The soil is high in manganese, a nutrient essential for premium grapevine development.

Though all the research was positive, conventional wisdom in San Luis Obispo County at that time was that a vineyard had to be further inland.  You could not grow premium wine grapes that close to the ocean; it was too cool, too windy, too foggy.  “Everyone told me I was crazy to buy a vineyard so close to the ocean.  They said it couldn’t be done.  The climate was too cool” notes Don Stolo.  But he had a different perspective.  Even though the vineyard sat less than three miles from the Pacific Ocean, making it one of the closest vineyards to the coast in California, Don saw it as plus not a minus.  If it could be done, the property would produce a hands-down micro specific cool climate wine that would be unmatched.  The Stolos decided to take on the challenge.

The first vintage of Stolo Vineyards was bottled in 2004 and much to their expectation, the wine exuded the sense of place they had hoped for.  “Year after year, the property continues to amaze us with its intense presence in the wine.  We could not be happier with the quality, uniqueness, and overall reception the wines have received” Don says.  Now home to approximately 23 acres of sustainably farmed premium grapes, Stolo Vineyard consistently produces 90+ rated wines across the board.

After graduating from Cal Poly San Luis Obispo with a Bachelor’s Degree in Biological Sciences and Minor in Psychology, Nicole, along with Luke, set off to explore the vineyards of the world.  They traveled and worked in California, Australia, and South Africa, gaining extensive knowledge of unique practices from around the globe.  Nicole landed at Domaine Carneros in the Carneros Region of Napa Valley where she served as Enologist.  She honed her skills producing cool climate Pinot Noir and sparkling wine.

After a few years, Nicole moved back down to the Central Coast for a position at Talley Vineyards in Arroyo Grande, known also for world class cool climate Pinot Noir and Chardonnay.  She started as their Enologist and moved on to Assistant Winemaker.  Nicole came on as winemaker at Stolo Family Vineyards in 2011 and continues to utilize her knowledge of cool climate wines to produce beautiful representations of our vineyards.  In 2013, Nicole and Luke welcomed their first child, Greyson, into their family.



Over the past three decades, MacRostie Winery and Vineyards has established itself as one of the Sonoma Coast’s defining wineries, and a leader in a bright, balanced and age-worthy style of Chardonnay and Pinot Noir. Today, MacRostie is guided by Sonoma County visionary and winery founder Steve MacRostie, and talented winemaker Heidi Bridenhagen, who together are making the finest wines in the winery’s storied history.

Using grapes farmed by legendary winegrowing families including the Duttons, Sangiacomos, Martinellis and Bacigalupis, and from Steve’s own Wildcat Mountain Vineyard, MacRostie’s Sonoma Coast wines have established themselves as benchmarks, offering a rare intersection between labor-intensive small-lot winemaking, fair pricing and the complexity that can only be achieved by working with the finest vineyards.

Though founded in 1987, the seeds for MacRostie Winery and Vineyards go back to 1974—to the early days of Sonoma County winemaking—when Steve began his career at Hacienda Winery. At a time when most California winemakers were fixated on Bordeaux varieties and Napa Valley, Steve and a handful of other pioneers took a different path, embracing the fog-shrouded vineyards of Sonoma County and their untapped potential for producing some of the finest Chardonnay and Pinot Noir in the world. Steve quickly gained renown as a winemaker capable of making exceptional Burgundian-variety wines. He also began to develop his own style, favoring crispness, complexity and vineyard character, as opposed to overt opulence.

In 1987, Steve established MacRostie. To make his earliest wines, he reached out to growers he knew and respected—leaders of Sonoma County winegrowing, like the Sangiacomo family. MacRostie’s wines were soon widely hailed for their unique balance of cool-climate structure and vibrant fruit. In 1992, years before the modern Pinot Noir boom, MacRostie added Pinot Noir to its portfolio, and quickly developed a devoted following for the pure and elegant style of these wines.

Several years later, inspired by a desire to cultivate his own great piece of land, Steve discovered an amazing mountainside ranch in the Petaluma Gap region on the borderlands of the Sonoma Coast. Planted to Steve’s specifications, this windswept site has become Wildcat Mountain Vineyard, and the cornerstone of the winery’s vineyard program. At the same time, in its drive to represent the entirety of the Sonoma Coast, MacRostie has continued to explore ever-farther west, to sites like Dutton Ranch and Goldrock Ridge, just a few miles from the Pacific Ocean. To capture the rich expressiveness of the entire appellation, MacRostie works with more than 30 Chardonnay vineyards and over 15 Pinot Noir sites—a remarkable level of diversity for a small winery.

In 2015, MacRostie unveiled its new state-of-the-art Pinot-focused winery and MacRostie Estate House on Westside Road in the Russian River Valley, which is also the home to Thale’s Vineyard, named after Steve’s wife. “I have always wanted a home for MacRostie that expresses who we are as a winery and what we believe in as clearly as our wines do,” says Steve. “Our new home in the Russian River Valley is a culmination of everything we have learned over our first quarter century, and a statement about who we plan to be over the next 25 years.”

In 1974, Steve MacRostie made his first Chardonnay and Pinot Noir using grapes from areas that would today include the Sonoma Coast. Back then, there were only about 40 small wineries in Sonoma County. Now there are hundreds. Where Steve helped lead, both geographically and stylistically, others have followed, making the Sonoma Coast one of the world’s great regions for making Chardonnay and Pinot Noir. With his relaxed charm, philosophical mind, adventurous spirit and encyclopedic knowledge of Sonoma County viticulture and winemaking, Steve is recognized as one of the region’s great pioneers, strongest advocates and most respected winemakers.

A native Californian, Steve was raised in Sacramento. In the process of preparing for medical school, he earned a degree in biology from Washington’s Whitman College in 1968. Following his time at Whitman, Steve served in the U.S. Army, which trained him as a cryptographer and deployed him to Vicenza in the Veneto region of Italy. While in Europe, Steve took advantage of the opportunity to travel to France, Germany and Spain. European wines were an epiphany for him, far surpassing the few American wines he had tasted. He quickly fell in love with wine, and the idea of winemaking. After the army, Steve abandoned the safe path of a career in medicine, and instead enrolled in the enology program at the UC Davis.

When most young winemakers were focusing on working with Bordeaux varieties and establishing careers in Napa Valley, Steve once again took the road less traveled, and in 1974, he became the inaugural winemaker for Sonoma County’s Hacienda Winery. During his 12 years at Hacienda, Steve honed his craft and earned renown as a gifted winemaker capable of making benchmark Chardonnays and age-worthy Pinot Noirs. In 1987, with the support of his wife Thale, Steve founded MacRostie Winery and Vineyards. At MacRostie, Steve began to pioneer a fresh, elegant style that showed its roots in the cool vineyards of Sonoma County. To achieve this, Steve continued building relationships with the best growers throughout the region— relationships that have lasted for decades.

In 1997, Steve made another bold decision when he established of his own Wildcat Mountain Vineyard in the Petaluma Gap region on the borderlands between Carneros and the Sonoma Coast. Though Wildcat exists on the extreme edge of cool-climate viticulture, it has proven ideal for growing grapes that produce profound, complex and elegant wines. With Wildcat as one its cornerstones, in recent years Steve has focused much of his efforts on further enhancing the MacRostie vineyard program. Because of the relationships he’s developed over his 40-year career, and the universal respect he has from his peers, Steve is able to source the most sought after fruit for MacRostie, including grapes from legendary winegrowing families like the Duttons, Sangiacomos, Ritchies, Martinellis and Bacigalupis,

Steve is still in the winery almost daily, where he works alongside MacRostie’s talented winemaker, Heidi Bridenhagen. Because of their inquisitive natures, Steve and Heidi are constantly trying to improve and grow as winemakers. Together, they challenge and inspire each other, and as a result, Steve and Heidi are making the best wines in MacRostie’s history, while also staying at the forefront of Chardonnay and Pinot Noir viticulture and winemaking.

In recent years, Steve has stepped back from the administrative and business side of the winery, allowing him to focus even more on what he loves—working in the vineyard, working with growers and making wine. As a result, he’s having the most fun he’s had in years.

As a director of the California Wine Institute, Steve continues to be a respected advocate for Sonoma County and the entire wine industry. Steve has served as president of the Sonoma Valley Vintners and Growers Alliance, the Carneros Wine Alliance and the Carneros Quality Alliance. Steve and Thale live in Sonoma Valley.


Friday, June 2, 2017



Beekeeper Cellars is the vision of best friends and co-winemakers Ian Blackburn and Clay Mauritson. The two collaborated after adventurous individual careers in the wine business, and at last, decided to work together on a project of their own.

Clay, a 7th generation grape grower, and his family found themselves the owners of a significant slice of the Rockpile Appellation, through an amazing set of historical land transactions. The Mauritson family realized the potential and parented the creation of the ROCKPILE AVA. In 1998, Ian and Clay climbed the hill and watched the Madrone Spring Vineyard get planted, while discussing the future of Rockpile and the dream it represented.

In 2008, Clay saw the fruits of his family's labor taking shape and came to Ian with a unique opportunity to source some of the Rockpile fruit. He told Ian in the difficult days of 2008, “now is the time to get in and build the business and have it take shape as the market improves, and to not wait until business is strong as you will have a hard time getting access to the right quality assets.” Ian took heed of Clay’s wise comment and said "When your best friend is Clay Mauritson and he offers Rockpile fruit and to assist with winemaking…... you make Zinfandel.”

In Los Angeles, Ian operates a specialty wine marketing organization known as wineLA and has pioneered wine education for the past 20 years (since 1995) through and  Beekeeper Cellars is also involved in Ian’s Masters of Wine Thesis project and provides him the winemaking training he requires to help pass the difficult Masters of Wine ongoing pursuit.

Ian drinks wine for a living and plans 50¬‐100 public and private events a year. Ian stays busy buying collectible wines for high profile clients, planning luxury wine  trips  for  his  audience,  hosting  corporate  events,  and  studying  for  his  Master of Wine. Since  1995,  LearnAboutWine  has  done  the  hard  work  of  building  a  better  culture for fine wine, opening the doors for more quality products to enter the  marketplace  and  has  taught  over  800,000  students.    With  a  reach  of  over 80,000  current  subscribers  and  followers,  LearnAboutWine  now  focuses  on  the  best  quality  events and classes, and wine credential programs which have graduated over 1000 wine students in the last 9 years with a Junior Wine Executive credential (JWE).



Patz & Hall was founded in 1988 by four talented individuals - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, they have turned Patz & Hall into one of California’s most highly regarded wineries, with a celebrated portfolio of single-vineyard Chardonnay and Pinot Noir wines.

At Patz & Hall, our approach to winemaking champions quality at every stage of the process. From our partnerships with the finest vineyards to the custom-made French oak cooperage used to age our small-lot Chardonnays and Pinot Noirs, we bring together an array of artisan and cutting-edge techniques to create benchmark wines. In our state-of-the-art winery—which was designed exclusively for producing Chardonnay and Pinot—we apply a consistent winemaking style that allows us to find the voice of each vineyard and vintage, while achieving exceptional quality year after year.

For over 25 years, we have remained committed to handcrafting small-lot and single-vineyard wines, with an exclusive focus on Chardonnay and Pinot Noir. Produced using grapes from storied vineyards in the Napa Valley, Russian River Valley, Mendocino County, Sonoma Coast and Santa Lucia Highlands, these benchmark wines embody our passionate approach to winemaking, and the diversity of world-class California winegrowing.

Since 1988, founder and winemaker James Hall has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Combining a belief in great viticulture, traditional winemaking practices, and the judicious use of innovative techniques, James has earned a reputation for crafting dramatic benchmark Chardonnays and Pinot Noirs that balance vibrant power with vineyard-inspired depth and sophistication.

The son of an English professor, who was also a wine enthusiast, James developed an early appreciation for fine wine during travels with his family to Europe in the late 1960s. While studying liberal arts at the University of California, Santa Cruz, James met Anne Moses, and together the two began exploring their shared interest in wine. Though not part of his curriculum, James started studying winemaking textbooks in his spare time. Inspired, he transferred to the University of California, Davis, to study viticulture and enology. Eager to experience the hands-on work of winemaking, James took his first winery job at Felton-Empire in 1981, where he was able to learn from renowned winemakers Leo McCloskey and Patrick Mahaney. “Leo was the scientist, obsessed with unraveling the mysteries of wine, Pat was the craftsman, meticulously working with the raw materials. It was a remarkable experience learning these complementary approaches.”

In 1983, James joined Napa Valley’s Flora Springs Winery and Vineyards as assistant winemaker. There, he spent four years developing his expertise crafting barrel-fermented, small-lot Chardonnays. While at Flora Springs, James struck up a close friendship with sales manager Donald Patz, and the two soon discovered that they shared a similar philosophical approach to wine and winemaking. In the spring of 1988, while working as the winemaker and estate manager for Honig Winery, James teamed up with Donald and Heather Patz, and Anne Moses to make and release Patz & Hall’s inaugural Napa Valley Chardonnay.

As Patz & Hall’s winemaker for over a quarter century, James has built lasting relationships with such renowned growers as Larry Hyde, Charlie and Bud Chenoweth, Gary Pisoni and Lee Martinelli to create an acclaimed portfolio of single-vineyard wines. At the same time, he has designed and implemented cutting-edge equipment and procedures, including a custom punch-over device, in an effort to constantly enhance quality. A master of his craft, and a widely respected veteran winemaker, James is regularly asked to speak about artisan winemaking.


Friday, May 26, 2017



Rob Campbell is a 4th generation San Franciscan. After growing up in San Francisco and nearby Daly City, Rob decided to travel a great distance for college---30 miles!---ending up at San Jose State University’s Jazz Studies program. He graduated with a BA in Jazz Studies and a master’s degree in saxophone performance. It was here that he met his future wife, Tina.

Tina was born in Oregon and her parents moved to the San Jose area when she was a baby. Tina grew up in San Jose and showed a passion for music from an early age. During high school, Tina started studying privately with Isabelle Chapuis-Starr; this led her to San Jose State University where she majored in music, graduating with a BA in flute performance. To help support herself through college, Tina applied for a part-time ‘college job’ at Wells Fargo Bank. That was in 1990 and what started as a college job turned into a career. Today Tina continues to work for Wells Fargo in corporate communications.

During Rob’s master’s degree studies, he discovered that a professional musician’s income would not easily support living in San Francisco. Recognizing that, he put his computer skills to good use while completing his master’s degree by working at Hewlett-Packard, Apple, and ultimately, Digidesign (now a part of Avid Technologies) in the early 1990s. Rob worked his way up the company over the next ten years, eventually becoming the Hardware Product Manager of digital audio workstations. He left product design and became a consultant for Avid’s worldwide training organization as an author, lecturer and Master Trainer. After enough global hopping, Rob decided to stay home in San Francisco and help run the pre-eminent post-production audio facility, One Union Recording, as the Operations Director. It was during this time that Rob took over management and operations of Story Winery.

Rob likes to say he first met his future in-laws at their house on a fateful night after they returned from a winemaker’s dinner at Mirassou Winery in San Jose in 1991. Needless to say, their common interest in wine was apparent from their first encounter. While Rob was dating Tina, her parents, Bruce and Jan Tichenor, bought Story Winery from Ann Story-Ousley. Rob and Tina were actively involved in all aspects of the winery business for the first ten years of their marriage until they decided to have kids and devote themselves to their careers.

Rob and Tina now reside in nearby El Dorado Hills with their three sons, Ethan, Miles, and Chase.




 7 - 11 PM

A fundraising event to benefit the educational programs of The Learning Centers at Fairplex

Join us in The Farm and taste award-winning wine, spirits, beer and extra virgin olive oil from the Los Angeles International Competitions. If you have always wanted a mojito with ingredients so fresh they are growing right in front of you then you are in the right place. Guests will be able to taste an expertly crafted mojito made from ingredients picked right from The Farm.

Where else can you pair your beverage with hand-made, freshly picked, farm-fresh delights? Or get to enjoy the way that the fragrance of organic ingredients bring out the flavors in your favorite wine, spirit, beer or extra virgin olive oil? Oh! Did we mention the food trucks?! Enjoy the most exciting array of cuisine gathered in one place. From your favorite desserts to international foods… this isn’t your average food and these aren’t your average food trucks!

Find all of this and more only at Cheers and only in The Farm at Fairplex!


Friday, May 19, 2017



Driving north along the pastoral Foxen Canyon Wine Trail feels like traveling back to California’s early days. Rolling hills frame vast meadows, deer and wildlife roam free, and pristine landscapes stretch as far as the eye can see. This peaceful environment enticed the late Fess Parker into buying a 714-acre ranch here back in 1988. The Texas-born actor, who played the television roles of Davy Crockett and Daniel Boone in the 1950s and 1960s, had moved his family to Santa Barbara in the early 1960s and begun construction of a blufftop home. When heavy rains caused it to collapse onto the beach, he revised his plans and headed inland.

There, he discovered the Foxen Canyon property, where he initially planned to run cattle, plant a few grapes to sell to other vintners, and establish a small winery. Parker, an only child, dreamed of starting a family business that he could pass on to future generations. He asked his children to join him, and they planted a five-acre experimental Riesling vineyard in 1989. Eli, his son, started as assistant winemaker and spent three years under the tutelage of acclaimed enologist Jed Steele before taking the helm. Eli then planted more vines and started a four-year project to build a cutting-edge winery and tasting room.

Eli Parker and his sister Ashley continue to stay involved as stewards of the family’s vision for the winery while Ashley’s husband Tim Snider serves as President and oversees day-to-day operations. The family’s vineyard is the 120-acre Rodney’s Vineyard, named after Fess Parker’s late son-in-law, at the 400-acre Foxen Canyon Road estate where the winery is located. They also source grapes from Camp Four vineyard in the heart of the Santa Ynez Valley, which Parker planted in 1998 as well as vineyards in the cooler Sta. Rita Hills and Santa Maria Valley appellations. Blair Fox assumed the role of head winemaker in 2005. In recent years, the winery has sharpened its focus to produce more small-lot, vineyard-designated wines made from high-quality Rhone and Burgundian varietals, which have won awards in national wine competitions.

Completed in 1994, the new winery and tasting room are loosely designed after an Australian sheep station, with a grand stone fireplace, stone floors, and a wraparound veranda with picnic tables. The spacious complex is set amid an acre of meticulously landscaped grounds that border the vineyard. The amphitheater-style lawn, rimmed by mature oaks, provides a serene setting for picnics, summer evening performances by Shakespeare Santa Barbara, and other events. Indoors, visitors taste the latest vintages at a worn knotty pine bar, surrounded by photos of Fess Parker as Davy Crockett and Daniel Boone and other memorabilia related to the actor’s television roles.

It wouldn't be stretching the truth to say that Tim Snider knows the wine business from the ground up. His first job in the industry was driving a tractor preparing the ground for his family's vineyard in Knight's Valley, Sonoma County, CA. in 1985. For six summers Tim participated in the development of the Snider family’s vineyard working on wide ranging projects from installation of irrigation systems to building deer fences to canopy management. Though Tim didn’t know it at the time, the summers spent in the vineyards would spark a true passion for the wine industry.

After graduating from Williams College in Massachusetts, Tim embarked on a 7-½ year stint at the E&J Gallo Winery. He began at the bottom as a sales representative but had the opportunity to work in several different sales capacities including Northern California Area Sales Manager. From there Tim was able to jump to the Gallo marketing department for several years including a stint as Brand marketing manager working on successful brands such as Ecco Domani, Marcelina and Rancho Zabaco.

In September of 1999 Tim left Gallo to head up the marketing at Fess Parker Winery. Over the past eleven years has held positions of increasing responsibility culminating in being named President of the winery in 2010. He is proud to be part of the team that has developed & launched successful projects such as the Fess Parker single vineyard tier of wines, the family’s boutique rhone-oriented label, Epiphany, and the Frontier Red & Parker Station programs.

In addition to his responsibilities at the Fess Parker Winery, he also oversees sales and distribution of the Snider family’s Fortress label based in Northern California. Tim also served for four years on the Santa Barbara County Vintner's Association Board of Directors, three of which were spent as president, and currently is a member of Rabobank’s Regional Advisory Board. Tim lives in Santa Barbara with his wife, Ashley Parker Snider, and their three children. In his free time, Tim enjoys playing golf, basketball and tennis, running, snowboarding, coaching youth basketball and playing the drums.


CYNTHIA PECK – OWNER, ANGELO’S AND VINCI’S                        
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!

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.


Friday, April 28, 2017



Elliott and Lynn Dolin, founders of the Malibu-based Dolin Estate, are thrilled to announce the inaugural release of their first red blends from the region. The Blue Note, a blend comprised of Merlot (44%), Cabernet Sauvignon (36%) and Cabernet Franc (20%) will be available beginning in February, and Troubadour, a blend comprised of Cabernet Franc (42%), Cabernet Sauvignon (35%), Syrah (14%) and Petite Verdot (9%) will be available later this year. Both wines will retail for $45.  Founded in 2009, Dolin Estate has received critical praise for its estate-grown Malibu Coast Chardonnay and its Malibu Newton Canyon Chardonnay. “We love these red blends for their old-world sensibilities and elegance, and we’re eager to finally share them with our customers,” says Elliott Dolin.

Dolin, whose musical career as a session bassist took him around the world to play with top acts, named the wines for two of his favorite musical venues. The Left Bank-inspired Troubadour blend refers to the West Coast concert venue, while the Right Bank-inspired Blue Note refers to the legendary New York jazz club, as well as the first band in which Elliott Dolin was paid to perform while living on the East Coast. Elliott’s career as a session bassist included work with the original Manhattan Transfer, and artists such as Donna Fargo, Brenda Lee and Ray Price.

The Blue Note and Troubadour are comprised of fruit grown four miles east of the Pacific Ocean in the mountains of Malibu at a 1,450 foot elevation. Because the vineyards sit above the fog line, the grapes receive greater sun exposure and warmer temperatures than Dolin’s estate Chardonnay vineyard, providing ideal conditions for Bordeaux varieties to flourish. Veteran Central Coast Winemaker Kirby Anderson produced the wines, employing small lot winemaking practices like hand-sorting, a three to five day cold-soak, and gentle punch downs to ensure the best possible quality



The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California.

SLO Wine Country includes two small adjoining American Viticultural Areas—the Edna Valley and Arroyo Grande Valley—and other nearby winegrowing areas.  Each of these areas shares a unifying proximity to the ocean, as well as to each other. Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country:

The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.

The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage.

The imprint of the ocean is also evident in SLO Wine Country's uncommonly complex soils, which are frequently riddled with ancient sea fossils. Soil variation enables the winegrower to mix and match varietals to specific soil profiles, or to add more "colors" to the palette of a single varietal, heightening overall quality and complexity.


Thursday, June 22nd • 4:30-7:30pm
Mission Plaza, Downtown San Luis Obispo
$60 Ticket / $30 Designated Driver
Tickets include a commemorative wine glass and complimentary wine & food pairings throughout the event.

Break out the Barrels! We'll be featuring over 50 wineries and restaurants dishing out world class wines and tantalizing treats for Thursday evening's “Barrels in the Plaza” grand tasting in the heart of downtown San Luis Obispo City, adjacent to the historic Mission de Tolosa. Your ticket includes winetasting, edibles from local chefs throughout SLO County and live music by Bear Market Riot. This is one street party you won't want to miss!

Friday & Saturday, June 23rd & 24th
4 Tastings x 2 Days = 8 Great Wine Experiences
$75 Passport / $20 Designated Driver
Includes 4 locations per day for a total of 8 visits.

Walk the vineyards, barrel sample the new vintage, and enjoy open houses, wine tastings and festivities all day Friday & Saturday! Just pick up your wristband, wineglass and passport booklet at the first winery you head to and bring them along to enjoy the festivities!


Friday, March 31, 2017



Three Sticks Wines is a boutique, family-owned winery founded by Bill Price (William S. Price III). Founded in 2002, the winery is named for Bill’s surfing nickname, “Billy Three Sticks,” which was assigned to him in his youth as a reference to the three Roman numerals that follow his name. As a long-time fan and collector of wines from the Durell Vineyard, Price purchased  the property from Ed Durell in 1998, and launched Three Sticks a few years later.

In 2015, Bob Cabral, former winemaker for Williams Selyem, and Ryan Prichard, former assistant winemaker for Medlock Ames, joined the Three Sticks Team. Don Van Staaveren, who had been with Three Sticks since 2004, remains as Winemaker Emeritus. Cabral and Prichard will be focusing on the Pinot Noir and Chardonnay production, while Van Staaveren will continue to focus on the Cabernets.

The winery is housed in an industrial area near downtown Sonoma, among a cluster of other artisan wine producers known as the Eighth Street Wineries. In keeping with the winery’s “no crush” policy, every lot of grapes to come in is treated with utmost care and minimal handling. The winemaking team insists on keeping every vineyard block separate from the others from the moment they are picked on through fermentation, barrel aging and final blending.

In 2014, Three Sticks opened a tasting salon in downtown Sonoma: The Adobe (a.k.a. the VallejoCasteñada Adobe, #theadobe). Built circa 1842 and located just off the plaza in downtown Sonoma, the Vallejo-Casteñada Adobe was one of Sonoma’s oldest and longest occupied residences and remains one of the last standing buildings from California’s Mexican Period. It’s transformation into the Three Sticks tasting salon was directed by noted San Francisco designer Ken Fulk.

There is very good reason Bob Cabral’s name is synonymous with great Pinot Noir. With decades of experience in Sonoma County, Bob’s passion, experience and following for his work with the varietal is second to none. From 1998 to 2014 Bob was winemaker for Williams Selyem. There, he led the winery into a new era, overseeing an expansion of new vineyard sources and bottlings for the brand, along with the construction of a state-of the art winery.

Bob’s interest in wine and farming began in childhood helping his grandfather make wine in a barn. Growing up pruning grapes, irrigating vineyards and harvesting grapes became routine on his family’s 70-acre ranch near Escalon, CA. A fourth generation farmer and grape grower from the great San Joaquin Valley, he took all he learned at the family farm and applied it to his degrees at Fresno State University. While in college, his passion for Pinot Noir became evident as he spent every spare dime, and a good chunk of his student loans, on buying wines from all over the world—mostly Burgundy and Russian River Valley Pinot Noirs.

After graduating in the mid-1980s, Bob knew that Sonoma County was where he could best hone his skills and make wines to rival the best in the world. He spent 11 vintages in various winemaking positions—associate winemaker at DeLoach Vineyards, custom crush winemaker at Kunde Family Estate, winemaker at Alderbrook Vineyards and winemaker at Hartford Court Winery—before taking his seminal position at Williams Selyem.

Bob’s winemaking philosophy has remained constant throughout his career—to source and farm the best fruit possible, with minimal intervention in the cellar. He was awarded the 2011 Wine Star Award from the Wine Enthusiast as “Winemaker of the Year.” He joined Three Sticks in 2015, with fervent enthusiasm. Bob lives in the Russian River Valley where and is a devoted husband and father to his wife and daughter.



From Jay's first sip of Burgundy, there was no turning back. Old World wines are what he has always loved to drink. And since starting J. Christopher Wines in 1996, that's the style of wine he has worked to make here in the New World. We follow biodynamic principles, and all of our wines are handcrafted in small lots, with fruit sourced from some of the best vineyards in Oregon. Our specialties are Pinot Noir made in the traditional style of Burgundy, and Sauvignon Blanc modeled after the great wines of Sancerre.
In 2010, we cemented our bond with the Old World by forming a partnership with famed German winemaker Ernst Loosen. Erni and Jay have a longtime friendship based partly on the fact that they are both Pinot freaks. Working together to produce Pinot Noirs that combined Old World and New World ideas just seemed like a natural. Together, they purchased a beautiful 40-acre property on Chehalem Mountain in Newberg, Oregon. This is the home of the new J. Christopher winery, and the Appassionata vineyard, our first estate vineyard.

Jay Christopher Somers wanted to be a rock star. One of his earliest memories was the day his mother came home with the new Creedence Clearwater Revival album, Cosmos Factory. As the 4-year-old Jay listened over and over to John Fogarty's wailing guitar solo in "Heard it Through the Grapevine," he knew that's what he wanted to do. And yet, rooted somewhere in that song, another message planted itself in his subconscious. Something about grapevines.

Jay eventually did get a guitar — today he has quite a collection — and learned to play with great skill. In terms of careers, however, he did what any college grad with a degree in philosophy would do: he made beer. After several years as a brewer for McMenamins, he met a beautiful woman named Ronda. Ronda liked Jay, but didn't care for beer. Making two of the best decisions of his life, Jay married Ronda and got out of the beer business, deciding to focus, instead, on his latest passion: wine. In the years leading up to the launch of his own winery, Jay had the great fortune to work with Don Kautzner at Adelsheim Vineyard in Oregon, Neil McCallum at Dry Creek Vineyard in New Zealand, and John Paul at Cameron Winery in Oregon. From Don, he learned that it was possible to make Burgundian-style Pinots in Oregon. Through Neil, he gained a passion for white wines. And in John, he found a lifelong friend and mentor.

In his five years at Cameron, Jay adopted an Old World style of vineyard management and winemaking — a style that resulted in wines that tasted more like the Burgundies he loved to drink. With John's encouragement, he bottled his first J. Christopher vintage in 1996, using the Cameron facility and fruit purchased from the neighboring Charlie's vineyard. (Side note: Jay is the first and only winemaker ever to make wine from this excellent vineyard.) His first vintage, like many to follow, sold out in less than a week.

After Jay's third vintage of J. Christopher, his mentor gently and encouragingly nudged the fledgling from the nest. Jay spent the next 11 years making J. Christopher alongside Holloran Vineyard Wines at the Holloran facility in the Willamette Valley. Here, he continued to develop his Burgundian winemaking style: "Don't force the vineyard, don't irrigate the crap out of it, don't spray a bunch of chemicals on it, and do all the hand labor right."

In 2004, an opportunity arose to help the shorthanded crew at the Dr. Loosen winery in Germany's Mosel Valley. A big fan of German Rieslings, Jay pounced on it. Over many bottles of wine after long days of work, he and winemaker Ernst Loosen discovered that they had a mutual taste and passion for Pinot Noir. Erni had long dreamed of owning vineyards in Burgundy, but, turned off by the price, had begun thinking about the second best place in the world to grow Pinot Noir: Oregon. Over many more bottles, the two hatched a plan, and soon began making a collaborative Oregon Pinot called Appassionata. In 2010, they formalized their partnership, bought a 40-acre property on Chehalem Mountain in Newberg, Oregon, and began building a new J. Christopher winery. Jay continues as the winemaker for the partnership, while Erni provides Old World expertise and financial support.

Today, in addition to making wine, Jay plays lead guitar for the Portland band Reduction. Fans of both his music and his wines tell him he's a rock star. So all in all, he feels, things have turned out very well.

At J. Christopher, we produce handcrafted wines sourced from some of the best vineyards in Oregon's Northern Willamette Valley. We follow biodynamic principles and specialize in Pinot Noir made using the traditional methods of Burgundy. We are one of the few wineries in Oregon to produce Sauvignon Blanc, modeled after the great wines of Sancerre.

Our philosophy is to produce wines in an Old World style that emphasizes focus, length, and balance. As winemaker Jay Somers puts it, "We do not make fruit bombs. We want wines that have a fine balance of fruit, acidity and texture. We want wines that give you more than just a big mid-palate blast — wines that are complete."

The key to this, Jay firmly believes, is patient winemaking — it is vital not to rush things and allow the wines to develop naturally. For example, we would never use cultured yeasts to induce malolactic fermentation in our Pinot Noir. This is a New World technique done to facilitate earlier bottling, but we feel it is damaging to the wine's texture and balance. We want the wines to evolve at their own pace, with a minimum of intervention.

Pinot Noir
Place matters. Our Pinot Noir is made to reflect where it comes from. Our range of Pinot Noir showcases the diversity of the valley's soils, micro-climates and distinct terroir. Our flagship Willamette Valley Pinot Noir is approachable, yet complex; a perfect window into what makes this part of Oregon so special. Our Terroir Series Pinot Noir highlight three individual AVAs within the valley, focusing on the distinct qualities that each area's soils and micro climate bring to the wine. Our Single Vineyard Pinot Noir are bottled to reflect the complete and singular qualities of some of the finest vineyards in the Willamette Valley.

Sauvignon Blanc
Sauvignon Blanc, although not widely planted in the Willamette Valley, is ideally suited to the same climate as Pinot Noir. Winemaker Jay Somers likes to remind you that while Sancerre is known for some of the finest Sauvignon Blancs, Pinot Noir is also grown there.

We offer a few different takes on this noble white grape. Our Willamette Valley Sauvignon Blanc is more delicate and focused, with a bright, refreshing finish, while our bottling of the Croft Vineyard showcases the intensity and richness of the this unique vineyard with a softer texture.

Chardonnay is the natural companion to Pinot Noir. Like Pinot Noir, Chardonnay beautifully reveals the soils and climate of the place it is grown. We produce a pure, unadorned Chardonnay, bottled without oak or malolactic fermentation. This stainless steel fermented Chardonnay is a classic cool climate expression of the variety.

We offer a dry rose made for easy-drinking, and pure enjoyment. Our pink wine is a blend of Grenache and Syrah, sourced from vineyards on the Oregon side of the Columbia River Gorge.