Category Archives: San Francisco Bay Area

Countdown to Flavor! Napa Valley March 22-26, 2017

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Countdown to Flavor! Napa Valley March 22-26, 2017 Five Days, plenty of  amazing events and one legendary festival – The countdown to Flavor! Napa Valley, March 22-26, 2017, has begun! The five-day food and wine festival support programs and scholarships at The Culinary Institute of America’s Greystone Campus in St. Helena, CA. Flavor! During Flavor! Napa Valley, you’ll soak up inspiration from iconic chefs and winemakers while experiencing the best that Napa Valley has to offer. As you discover new flavors, you’ll also be supporting programs and scholarships of emerging talent from The Culinary Institute of America.

Flavor! Napa showcases the finest in farm-to-table cuisine and world class wines with a series of local and celebrity chef demonstrations, intimate winemaker workshops, as well as grand tastings and exclusive experiences to bring out the best flavors of Napa Valley.  Tickets for Flavor! Napa Valley are available at FlavorNapaValley.com.

A highlight of Flavor! Napa Valley 2017 events include:

Thursday, March 23, 2017

“From Vineyard to Bottle – Exploring Napa Valley with Iconic Winemaker Heidi Barrett” at the CIA at Copia 2:30 – 4 p.m.; $95 per person

Moderated by wine, food and television star Leslie Hartley­Sbrocco of KQED’s “Check, Please!” this exclusive seminar and tasting is focused on Heidi’s secrets behind how she captures the deep and complex flavors of the fruit in the wines she makes for her La Sirena and Barrett & Barrett labels, as well as other special selections from the highly­touted Napa Valley brands Paradigm, Fantesca, Kenzo Estate and Lamborn Family Vineyards.

“Napa Valley Icons Dinner” presented by the Silverado Resort and Spa at Silverado Resort and Spa 6 – 10 p.m.; $295 per person

Guests will celebrate the food and wine icons of the Napa Valley at the Silverado Resort and Spa while honoring legendary winemaker Heidi Barrett, who is responsible for some of California’s most notable cult wines. From multiple 100­point rated wines to setting a world record when a 6­liter bottle of her Screaming Eagle 1992 Cabernet Sauvignon sold for $500,000 at the Napa Valley Wine Auction in 2000. Participating chefs include Host Chef Jeffrey Jake from Silverado Resort and Spa; Matthew Accarrino from SPQR; Stuart Brioza and Nicole Krasinski from State Bird Provisions and The Progress; Ken Frank from La Toque; Michael Schulson from Schulson Collective; and esteemed CIA graduate Waldy Malouf.

Chef Demo “Tyler Malek and Lisa Vega at the CIA at Copia 10 – 11:30 a.m.; $75 per person

Indulge your sweet tooth with Chefs Tyler Malek, co­owner and chef of Salt & Straw Ice Cream, and Lisa Vega, executive pastry chef at Dandelion Chocolate.  Guests will experience what happens when great minds collide with their unique use of ingredients, techniques, and secret tricks of the trade, and reap the delicious benefits of this culinary match with Salt & Straw’s innovative, seasonally­driven ice cream, and Dandelion’s small batch bean to bar chocolate.

Friday, March 24, 2017

 Terroir to Table – “The Blend Experience at Paraduxx” at Paraduxx Winery 10 – 11:30 a.m.; $95 per person

During this lively, hands­on experience, guests will be guided through a component tasting of the three core varietals that make up Paraduxx and learn the techniques of winemaking. Wines will be seasonally paired with bites from local chefs, Natalie and Jonathan Niksa, of La Saison, Napa Valley.

Terroir to Table – “The Spirited Side of Napa Valley” at 2:30 – 4 p.m.; $95 per person

The class is designed to showcase the spirited side of Napa Valley. Guests will start with a welcome beverage and short distillery tour, followed by a whiskey barrel tasting with the Napa Distillery owner and distiller. After the tour, guests will enjoy a multi­course small plate and cocktail/spirits pairing experience in the grand tasting salon. Each course will be prepared exclusively for each cocktail/spirit, made with spirits crafted at the distillery.

Saturday, March 25, 2017

Terroir to Table – “Exercise Your Senses with St. Supery Estate Vineyards and Winery at St. Supery Estate Vineyards 10 – 11:30 a.m.; $95 per person

This class explores wine aromas suggestive of fruit character, barrel aging and terroir while tasting four estate grown St. Supéry wines. Guests will exercise their sense of smell through a series of aroma identifications designed to discover how personal sensory memory impacts how aromas are recognized. This interactive sommelier­led experience includes a mystery wine game to ultimately guide guests to identify more aromas in their glass to heighten the enjoyment of wine.

“Legendary Napa Valley, The Grand Tasting” at The Culinary Institute of America at Greystone VIP admission is 6 – 7 p.m. and tickets are $225 per person; general admission is at 7 p.m. and tickets are $175 per person.

The sixth annual Grand Tasting at the Culinary Institute of America at Greystone in St. Helena allows guests to taste their way through the Napa Valley with a selection of sweet and savory bites from more than 25 Napa Valley restaurants, paired with wine from more than 80 Napa Valley wineries. Participating restaurants include Angele Restaurant; Brasswood; Harvest Table; Lucy Restaurant & Bar; Nuri; PRESS Restaurant; Sam’s Social Club; Silverado Resort & Spa; Tarla Mediterranean Bar & Grill; The Farm at Carneros; and The Restaurant at Auberge du Soleil. 2 Flavor! Napa Valley includes additional Napa Valley Wine Tours; Terroir to Table events, Chef Demonstrations, and Wine Classes.

Wine Events at Flavor! Napa Valley with Christopher Sawyer of SawyerSomm.com – WINE MANAGEMENT AND PROGRAMMING – Christopher Sawyer is an internationally-renowned sommelier,  wine educator, journalist, consultant, critic and public speaker: He travels the world following trends in wine and participating as a VIP judge in the world’s top wine competitions, and has been featured in a wide range of national media, including USAToday, MSN, NBC, ABC, CBS, Redbook, The Hollywood Reporter, Maxim, National Geographic Traveler, CNN and Esquire.

Visit Napa Valley is proud to announce the event sponsors for Flavor! Napa Valley 2017:

● Founding Sponsor: Silverado Resort and Spa
● Presenting Sponsor: Downtown Napa Association
●Jeroboam Sponsor: Bright Event Rentals
● Double Magnum Sponsors: Celebrity CruisesMr. EspressoTriMarkNapa Valley Marriott.

by Manda Bear:  Instagram and Twitter.

 

pokéLOVE has landed in Palo Alto, California

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pokelove

 

 

pokéLOVE is excited to announce the opening of its first restaurant in June, 2016 located in Palo Alto at Town & Country Village.

pokeLOVE4pokéLOVE has a healthy fast-casual structure with an extensive menu that has been creatively crafted by restaurateur Alex Chan and Executive Chef Colin Long. The concept for pokéLOVE was created based on their passion for creating simple food that is natural, sustainable, minimally processed, and also incredibly flavorful.

pokéLOVE cares about every ingredient and the quality of their
seafood is paramount. Chan is a man of exceptionally high personal standards and values genuine collaboration. With connections to Northern California purveyors and local ingredients, they source their seafood from some of the best sources locally and around the world, such as Wild Isles Organic Salmon.

pokéLOVE’s values are centered on the fact that “Delicious food can pokeLOVE3still be really healthy and good for you, and that you should not have to compromise taste for calories.” pokéLOVE believes in using only the freshest ingredients of the highest quality that are bursting with nutrients, vitamins and plenty of fatty acids.

We got to sit down and interview restaurateur Alex Chan this week. And we also got to try variety of the dishes, endless combination even for the pickiest eater. And if you can’t eat raw, they can can steam or bake the salmon for you. Sous vide chicken and Unagi are also on the protein list for you. Plenty of choices for vegetarian and vegan. All their sauces are gluten-free, no nut, and children friendly place.

DLM:  What inspired you to pursue this pokéLOVE restaurant concept?
Alex Chan: I have a sincere appreciation for all things food and wine.
pokeLOVE5Not counting Antarctica, I’ve traveled to 6 continents in search of the best food. Food is so much more than just 3 stars or 0 stars. I’ve been to best restaurants in the world, but I really don’t give a damn about ratings and stars.  Some of the best meals I have had are in night markets that would not pass any reasonable health inspections. But I’m cool with that. Food is so much more to me than stars.  It’s about sharing, about giving, about experiencing. Why did I start pokéLOVE?  Because I’m crazy about simple food, that is healthy food, that is really tasty.  And because what’s worth doing is worth doing RIGHT. My inspiration for pokéLOVE is create the very best poke experience by serving the best poke, with the best toppings and dressings in a fun place that is chill with a cool vibe. 
 
DLM: Do have a corporate chef to help you with creating the menu? Where have chef worked before?
Alex Chan: Our executive chef is Colin Long.  Colin graduated from pokeLOVE2the Culinary Institute in Florida. From Quattro at the Four Season’s in Palo Alto to Blowfish Sushi at Santana Row, Colin brings a unique culinary background in western and eastern flavors.  He has spent a lot of time sourcing fantastic ingredients and creating dressings that would fit in most fine dining restaurants. There is a purity and sincerity to the food he makes and to the fish that he cuts. The little details do matter to Colin. The subtle nuances of flavor, color and texture do make a difference. Even something as simple as our wakame (seafood salad), is locally sourced and has no artificial flavors or preservatives.
 
DLM: There’s quite a few poke restaurants popping up around the Bay Area recently. Do you think it’s an emerging trend now? Just like Boba drink or crawfish a few years back?
Alex Chan: It is emerging and it currently is a trend. Put good food is never trendy, good food is always “in” and the consumers move to healthy and nutritious food is not going to change.  pokéLOVE brings a unique fast casual dining experience that is exciting to this space.  Inevitably, the crème always rises to the top and some players will fall by the wayside. Our food, our vibe, our brand, our respect for our ingredients and our level of customer service is anti-trendy.
 
DLM: What’s your philosophy here and what set pokéLOVE different than the rest of the poke restaurants in the Bay Area?
Alex Chan: My motto is:” we don’t eat to live, we live to EAT!”  First and foremost, the food at pokéLOVE is so much different than other strip mall poke shops.  We give a shit about our ingredients and we treat it with care and respect.  The quality of our seafood is paramount.  We have taken great pains to source our seafood from some of the best purveyors in the Bay Area and around the world and we are the only ones to proudly offer Wild Isles Organic Salmon.  In addition to the extensive protein selection, customers can select from organic quinoa, organic farro, soba noodles, rice pokeLOVE1noodles, or even quinoa tortilla chips for their base. We offer our customers an unlimited selection of traditional and edgy toppings to build their own bowl, including numerous organic options.  We pickle all our pickled vegetables in house; including our pickled leeks, shiitake mushrooms, and daikon.  We make all our dressings from scratch utilizing natural ingredients and all out dressings are gluten free.  We don’t believe your food should have dressings that come out of a PUMP! At  pokéLOVE , we want our customers to let their creativity and tastes buds roam as we craft whatever they desire, in whatever combination they wish.  Our goal for every customer to help them find that elusive healthy balance of salty, sour, sweet, bitter, spicy, and umami in a fun, relaxed and chill atmosphere. 
 
DLM: What does sustainability mean to you?
Alex Chan: Sustainability to me means walking a fine line between eating what we want and giving a real damn about the environment and our oceans. At pokéLOVE, we source all our seafood from highly reputable vendors and we are able to trace the origins of everything we buy.  We have some wild items on our menu, but only when the item is in season and bountiful.  Our farm raised products come from some of the best seafood farmers in the world. In fact, our house salmon is from the Faroe Islands, long regarded as the benchmark salmon preferred by chefs around the world.  Beyond our food, sustainable also means to be environmentally conscious.  All our bowls and utensils are compostable or recyclable and nothing in our operations go to a landfills.  Even the garbage bags we use are compostable.
       
DLM:  How did you get to this restaurant business? What’s your background? Can you share with our readers?
Alex Chan: I was an accountant turned food dude.  After graduating from the University of Southern California, I was a Consultant at Price Waterhouse. I  eventually lost interest in bean counting, and became the Master Franchiser for Cold Stone Creamery in Northern pokeLOVE7California. I developed over a hundred units in less than 5 years.  A wine enthusiast, I jumped into the vino business and started Vintage Wine Merchants at Santana Row (“Best Wine Shop” – San Jose Mercury News Readers Poll).  A few years later, Vintage Wine Bar at Santana Row opened, serving up cabs by the glass, stinky fromage plates and became the “Hottest Wine Bar” in San Jose (METRO San Jose).  I’m also co-owner of several established independent grocery stores in the Bay Area.  I’m happily married to my crazy low maintenance college sweetheart, and has three beyond super cool kids.  
DLM: What do you for fun?
Alex Chan: When I’m not working. I love to get out on the hills and pretend that I’m in the Tour de France, play golf when my old-man shoulder does not ache, watch some USC football with the family, play Iron Chef at home, and will never turn down the occasion to have some good eats and a nice glass of wine with family and friends.
 
DLM:  You’ve emphasized community service in your career and through your restaurant. In addition to being active in many organizations?
Alex Chan: We are still evaluating which community and non-profit organizations we plan to partner with.  As a sign of how serious I am about giving back and being involved, 10 cents will to go charity for every bottle of water we sell. Community involvement is a core value of the company and we give damn about giving back to the local communities that we do business in. 

855 El Camino Real, Suite 9
Palo Alto, CA 94301
Open from 11am to 9pm daily

by Manda Bear

Hyatt Centric Steps up Its Style with First-Ever Drybar Collaboration

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Today, Hyatt Centric hotels announced a new relationship with the Drybar, the premier blow dry bar brand, helping guests look their Hyatt drybar Media Event May 12 2016 Steven Gregory Photography-2852best while shopping, enjoying a taste of the local cuisine and exploring a new destination.

Beginning May 2016, professional Drybar Buttercup Blow-Dryers will begin to roll out in every Hyatt Centric guestroom nationwide. Custom DIY tips and a how-to video from Drybar co-founder and chief creative officer, Alli Webb, will also be available to help travelers achieve the perfect “blowout” for their adventures.

Hyatt Centric guests don’t live in a one-size-fits-all world. When traveling, they look for the personal touches they are used to in their daily lives,” said Jonathan Frolich, vice president of global brands, Hyatt Centric. “Our Drybar collaboration means Hyatt Centric guests will no longer need to pack their own hair dryers, leaving more room to fill their suitcases with what they need to explore the best of what the destination has to offer.”

Hyatt Centric Fisherman’s Wharf is centrally located near San Francisco landmarks including Pier 39, Ghirardelli Square, and the historic network of cable cars. Venture out to the Golden Gate Hyatt drybar Media Event May 12 2016 Steven Gregory Photography-2875Bridge and beyond from your convenient accommodations in Fisherman’s Wharf. In addition to Drybar Buttercup Blow-Dryers, travelers can also enjoy BeeKind eco-friendly bath and body products, Keurig in-room coffee brewing systems and JBL Wireless speakers rolling out in Hyatt Centric locations in the United States in May 2016.

Our team got to visit Hyatt Centric Fisherman’s Wharf San Hyatt Centric DryBarFrancisco for a made over with the DryBar team from Union Square location in downtown San Francisco,  as well as experience the new amenity of the newly remodeled and rebranded. Our team had a great time looking fabulous of our girls night out. We surely felt like a million bucks.

The Drybar Buttercup Blow-Dryers features an ultra-powerful motor to get the job done fast and efficiently. Buttercup was designed for use by stylists at Drybar shops to deliver perfect, long-lasting blowouts to thousands of clients every day. NanoIonic™ Technology helps to break up water quickly for reduced dry-time. Nano beads within the dryer emit powerful negative ions that seal and smooth the hair cuticle, helping to reduce frizz, increase shine, and trap moisture inside for more healthy-looking, hydrated hair.

Hyatt Centric DryBar 4The video tutorial provides Webb’s well-tressed tips for well-traveled guests to achieve the perfect blowout in their hotel room. Webb’s travel style video created exclusively for the Hyatt Centric brand can be viewed above. The video will be available for Hyatt Centric guests to view in their rooms and includes everything from tips to keep hair tame while out of town, to how to freshen up second-day hair and how to protect your hair from humidity and wind.

The Hyatt Centric Experience

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created for millennial-minded travelers who want to be in the middle of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery. The lobby lounge is a launch pad providing guests with information Hyatt drybar Media Event May 12 2016 Steven Gregory Photography-2906about the most sought-after food, nightlife and activities the destination has to offer, sourced from a community of “in the know” local explorers. The bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests wants and nothing they don’t, including environmentally conscious bath products, Bluetooth-enabled electronics and restaurant to-go delivery service. A team of associates are always available to aid guests in their discovery of the destination and make the most of their stay.

About Drybar:

Drybar is based on a simple philosophy: Focus on one thing and be the best at it. For Drybar, that’s blowouts. The idea was a natural one for curly-haired founder Alli Webb, a longtime professional Hyatt Centric DryBar 3stylist, who grew tired of overpaying for blowouts at traditional salons. Named one of the top “100 Brilliant Ideas” by Entrepreneur Magazine and one of New York Magazine’s Boom Brands, Drybar is on track to have over 70 retail locations by the end of 2016. The brand will continue adding to its popular line of hair styling products & tools sold both online and in its own shops, as well as at Sephora and Nordstrom in the U.S. and Canada.

Flavor! Napa Valley Mar 17-18, 2016 Recap

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Showcasing the finest in farm-to-table cuisine, world-class wines silverado resort golf1and culinary star talent, Flavor! Napa Valley is a festival not-to-be-missed next year. Guests will delight in events ranging from local and celebrity chef demonstrations to intimate winemaker workshops along with Grand Tastings and exclusive experiences that bring out the best flavors of Napa Valley.

Dep Lifestyle Magazine got to spend this spring for two days of culinary indulgence, and wine and dine with Napa Valley’s legendary talent, once again.

Marcch 17, 2016 – Chef and Winemaker Golf Tournament at Silverado Resort and Spa

silverado resortWe got to join some of the local chefs and winemakers for a day on Silverado Resort and Spa‘s championship golf course. We enjoyed a continental breakfast and 18 holes featuring specialty beverages and the famed burger dog lunch that was featured in Golf Magazine. A beautifully simple specialty of grilled ground beef on a silverado resort burgerdog2hot dog bun and all the toppings if you would like.  Then celebrate victory at the post-tournament reception where you can mingle with the chefs, winemakers, and fellow golfers over some of Napa Valley’s finest wines from Hewitt Vineyards, Sterling Vineyards, Beaulieu Vineyard BV, Acacia Vineyard, and Provenance Vineyards, and appetizers from Silverado Resort and Spa.

silverado resort - clay and clintOur team won 3rd place, along with winemaker Clint Holdsworth of David Clinton Wine Cellars, and Cindy of Staglin Family Vineyard, and Dan W. on our team. When we done, we were greeted nicely by VisitNapaValley.com president Clay Gregory and AF & CO president Andrew Freeman at the reception on a beautiful sunny day at Silverado Resort.

silverado resort - wine2 silverado resort - sterling golf flavor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

March 18, 2016 – Wine Class: Pinot Paradise

Fuel your passion for Pinot Noir with this unique tasting of sophisticated wines made with fruit grown in Carneros and Wild Horse Valley in Napa Valley.

Participants include:
Jon Priest, Winemaker, Etude Wines, Carneros, Napa Valley – the etude wines john priestPinot Noir, Heirloom, from 600 ft high, clay soil, got the San Francisco Bay view, afternoon wind, his wine is transparent, disctinvive, and expressive, 600 cases produced for this 2013 vintage.  2013 Etude Heirloom Grace Benoist Ranch Pinot Noir Carneros $95.00, rich and deeply flavored, the 2013 Heirloom Pinot Noir intrigues with its spicy entry of cinnamon, nutmeg, star anise and Orange Pekoe tea, and extraordinarily concentrated dark fruit flavors. Despite the wine’s density and generous palate of red and black cherry, blackberry and plum, it shows elegance and balance. With silky tannins and delicate oak notes of clove and toasted almond that support but never override, this Pinot Noir will develop further complexities and age gracefully for years to come. Drink now through 2024.

Steve Rogstad, Winemaker, Cuvaison Estate Wines, Carneros, Napa cuvaison eastate wine steve rogstadValley – he loves making Pinot Noir wine because it’s firm but with clarity. This particular wine is from the Milliken Peak, the hillside, the heart of the hill. This was an experimental of twenty plus blocks, more than twelve different clones. 2013 Spire Pinot Noir, Carneros, Napa Valley $52.00, 600 cases produced, on a single block, Dijon clone,  an enticing array of black and red fruits come to the fore of this wine: black cherry, strawberry, raspberry and boysenberry all vie for attention. This luscious core of fruit is enveloped in a mix of exotic spice and intriguing but delicate smokiness. Aged for 16 months in French oak puncheons, the wine has mellowed and matured yet retains an unmistakable essence of lovely floral, think rose petals and bright fruit tones.

David Mahaffey, Winemaker, Miss Olivia Brion Wines, Wild Horse Valley – He’s co-inventor and developer of an “ozone for sanitation” olivia brion david mahaffeysystem that’s now used by over 700 wineries to save water and avoid harsh chemicals. Heron Lake Vineyard is in the south end of Wild Horse Valley, 1,200 feet higher than the Napa Valley floor and five miles east of Napa town.  Olivia Brion 2012 Pinot Noir, Wild Horse Valley $35.00, 650 cases produced –  With a lovely garnet red hue, the wine opens up with lofty aromas of ripe red fruits, spices, clove, and more.

When asked how he thinks about cellar aging New World Pinot Noir, he responded: “I would rather kissing Sophie Lauren at 25 years old than at 75 years old.” The audiences applauded.

Alex Beloz, Winemaker, Poseidon Vineyard, Carneros, Napa Valley – poseidon vineyard alex belozHe said:  “Pinot Noir is a very versatile grape with softness of a white wine and a structure that can get bigger with food.” His Pinot Noir is from the seaside by the bay. 2013 Poseidon Vineyard Estate Grown Pinot Noir, Carneros, Napa Valley $32.00 – Hungary oak, 1,600 cases produced, harvested the three blocks of the hillside (top, skirt, bottom) separately, picking across the three Dijon clones: 115, 667, and 777. This Pinot Noir exhibits aromas of cherry and cola with hints of fruit, leather and undertones of plum. The wine is silky in texture. Focused black cherry flavors dance on the palate, and an elegant dash of vanilla sweetens the wine for a long, inviting finish.

Amelia Ceja, Ceja Vineyards, Carneros, Napa Valley –  Long before the California legislature recognized Amelia as “Woman of the Year” cejain 2005 for “breaking the glass ceiling in a very competitive business,” the first Mexican-American woman ever to be elected president of a winery was on the frontier of wine. We have the chance to meet her many times before, and each time, she makes us feel special with her vibrant and exude personality. She’s always full of life. 2012 Ceja Vineyards, Carneros Pinot Noir $54.00. Las Amigas Road, Carneros, aging 24 months in French barrel, 1,000 cased produced. The aromas are fresh and floral with red plum, black cherry blossoms and hibiscus scents. The palate showcases a savory medley of
Jamaica tea, dried berry, herb and spice flavors. This is a bright, crisp and balanced Pinot Noir with soft tannins and layers of textures.

We learn that Pinot Noir is such a delicate grape. It chooses where to grow and it can’t be mix with any other varietal.  Adored by many critics, prized by many collectors, Pinot Noir is one of most tantalizing yet temperamental varietals in the world. For many wine enthusiasts, this is part of the appeal of Pinot — it doesn’t reveal its charms easily.

Pinot Noir’s virtue also stems from the unique characteristics of the grape. The skins are especially delicate, which accounts for the lighter color and body of the finished wine. But, despite the delicacy, the best wines have excellent backbone and length, providing aromatic intensity unlike any other grape.

Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.

Average prices for Pinot Noir are on the rise. The Hong Kong market has a growing thirst for Pinot Noir. In March 2013, six magnums of 1995 DRC sold for $27,300.00 USD a piece. Source: Bloomberg

So you wonder why a bottle of Napa Valley Pinot Noir is so christie dufaultexpensive, only if you know how costly to grow Pinot Noir and making this wine.

Moderator: Christie Dufault, Associate Professor, Wine and Beverage Studies, The Culinary Institute of America at Greystone

Marcch 18, 2016 – Wine Class: Preservation Society

Before Cabernet Sauvignon became the most popular grape in the Napa Valley, most of the full-bodied red wines were made with Zinfandel, Petite Sirah, Charbono and other legendary grape varietals referred to as “mixed blacks.” Come find out what the proprietors of Biale Vineyard, Hendry Vineyards, Turley Cellars and other boutique producers are doing to preserve these special old vineyard sites.

Participants include:

Tres Goetting, winemaker, Robert Biale, Proprietor, Robert Biale Winery: Aldo’s Vineyard – Aldo’s Vineyard. Oak Knoll District Robert Biale VIneyards Tres GoettingEstate. The old vines planted in 1937 on the Biale ranch in Napa that produce their signature wine. They offer fourteen  different zinfandel.

Biale 2013 Zinfandel, Estate Grown, Aldo’s Vineyard, Oak Knoll District, Napa Valley $78.00, red fruits such as raspberry, plum, pepper aromas,  the palate is loaded with black robert bialeraspberry and kirsch liqueur elements. Minerals, chicory, and hints of sour red plum emerge on the long and tireless finish.

 

Tegan Passalacqua, Winemaker, Turley Wine Cellars: Hayne’s turley tegan passalaquaVineyard – Tegan was hired as a harvest intern in 2003 but was quickly offered a full time job when his talent in the vineyard became apparent.  Tegan has since further honed his skills working harvests with Alain Graillot in the northern Rhône Valley as well as Eben Sadie in Swartland, South Africa.

Between his travels & rigorous vineyard duties, Tegan began gradually taking on more of the Turley winemaking responsibilities as well, eventually becoming head Winemaker & Vineyard Manager in 2013.  A founding member of the non-profit Historic Vineyard Society, he now oversees the winemaking and vineyard duties for all 35 vineyards and 28 wines.

turleyTurley 2013 Petite Syrah, Hayne Vineyard, St. Helena – available on mailing list or at the tasting room only,  voluptous, richness as well as opaque black/blue colors, concentrated bold blackberry and blueberry fruit, exotic spice, leather,chewey tannin, drink now though 2026, age worthy wine, only 1,200 cases produced.

Mike Hendry, Proprietor, Hendry Winery: R.W. Moore Vineyard – The R.W. Moore Vineyard is located near the southern Hendry wines mike hendryend of the Napa Valley, in the Coombsville AVA. It was planted in 1905 and is maintained in the traditional, dry farmed, head trained, and field blended style. Mike and Molly Hendry have been producing wines from this iconic Napa vineyard since 2009. The earliest vines here date from 1905. Based on the age of this vineyard, many of the vines have been replaced due to disease and other factors. As they are replaced, Mike preserves the heritage of the vineyard and replants with varietals that historically have grown here. These are varietals such as Carigne, Napa Gamay and Petite Sirah.

A normal year sees anywhere between 300 to 500 cases. A typical vintage spends approximately 18 months in both French and Hungarian Oak and then a year in bottle before being released. There is less of the 2013 vintage because of the Napa Valley the 6.1 earthquake in August of 2014. Mike and Molly,  lost several barrels of their 2013 vintage.  Mike & Molly Zinfandel 2013, RW Moore Vineyard, Napa Valley $ 38,  savory, structure, continues to open up as we drink, pleasant at the beginning, got some muscle, berry notes, distinctively polish, structure, and will get better with age. 

Russell Bevan, Winemaker, Chase Cellars: Hayne’s Vineyard -” High energy and passionate are some of the words people often use to chase cellars russel bevandescribe Russell, but we’re not sure those adjectives do him justice.” wrote on their website. Wait until you meet him, full of energy, polished, and warm.  His passion for winemaking shined through during the wine class. He could have been a moderator.   2012 Chase Hayne Vineyard Zinfandel, St. Helena,  afternoon site, more oak, sweet, blue fruit, black fruit, cigar, essence and complexity of their ancient vines, ample tannins, smooth, velvelty.

Genevieve Janssens, Winemaker, Robert Mondavi Winery: To Kalon Vineyard – Geneviève’s connection to Robert Mondavi returned in 1989, when she became Director of Production at Opus One Winery. Then, in 1997, she came full circle as the Director of preservation societyWinemaking at the Robert Mondavi Winery. In 2000, she helped implement the To Kalon Project, the winery’s first major renovation since it was founded in 1966. The new To Kalon Fermentation Cellar allows Robert Mondavi Winery to make Napa Valley Cabernet Sauvignon Reserve and Oakville District Cabernet Sauvignon in a winemaking facility equal to its surrounding historic To Kalon Vineyard. “I wanted to be there for the construction, creativity and challenge,” says Geneviève. “We have created a new winery for our To Kalon estate, one of the most extraordinary vineyards on earth.”

Robert Mondavi 2012 Cabernet Sauvignon Reserve, To Kalon Vineyard, Oakville $155.00, 90% Cabernet Sauvignon, 7% robert mondavi to kalomCabernet Franc, 3% Petite Verdot – A powerful wine,  rich, spicy blackberry and blueberry fruit, cinnamon, sage, coriander and tobacco flavors. While muscular, the wine is elegantly structured with fresh acidity, fine tannins and a richly dense mouthfeel. This is their second vintage of our To Kalon Vineyard-designated Reserve. When Robert Mondavi chose the To Kalon Vineyard, in west Oakville, as the home for his new winery in 1966 he remarked that, “It was a vineyard with a distinguished history and a magical nature. Ideal soils, sunlight, and rain—to my eye, the vineyard was a treasure.” Those sentiments were re-preservation society2confirmed when the To Kalon Vineyard was named the Vineyard of the Year by the California State Farm Bureau in 2011. This Cabernet Sauvignon Reserve is blended from the finest blocks within To Kalon.

This Preservation Society class was amazing by wine educator Christopher Sawyer of SawyerSomm.com. We learn that old vines don’t need much water. We’re lucky to have these vines that as old as hundreds of year. Europe doesn’t have these vines. And to be consider historic, these vines need to be fifty years old ore more.

These winemakers are doing what they can to preserve these old vines and continue to make good wines for us to consume. So next time before you raise a glass of old vines of Zinfandel, Petite Syrah, or Cab, think of these winemakers, how hard they work to preserve the good juice that we are lucky to drink.

Moderator: Christopher Sawyer, Sommelier, Wine Educator, Journalist

We didn’t get to attend the cooking demo, lunch, dinner, nor the Grand Tasting this year. However, for the three events we attended. rick moonen katie shafferWe have learned so much from the wine classes, tasted some of the iconic wines, and golfed with some celebrity chefs and winemakers. Along with making some new friends, we got to sit next to Master Top Chef Rick Moonen of RM Seafood Restaurant in Las Vegas and Katie Shaffer of Feast It Forward in the Presevation Society class at the Culinarily Institute of America Greystone, this only happened at Flavor! Napa Valley.

Flavor! Napa Valley continues to be one of the best food and wine festivals that not to be missed. Until Flavor! Napa Valley 2017, Happy wining and dining.

First Day at NAPA VALLEY FILM FESTIVAL NOV 11, 2015

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The Napa Valley Film Festival (NVFF) is the ultimate celebration of Uptown Theaterfilm, food and wine, in the picturesque towns of Napa, Yountville, St. Helena and Calistoga at the most colorful time of year, November 11-15, 2015. In addition to amazing films, attendees enjoy industry panels, culinary demonstrations, wine tasting pavilions, special events and parties, winemaker dinners and more.

jason wise dlynn proctor marc lhormerThe opening day and night of the Napa Valley Film Festival on Wednesday, November 11, 2015. The Opening Night World Premiere Screening of SOMM: INTO THE BOTTLE and Somm: Into the Bottle Opening Night Party with Director Jason Wise and documentary subjects Steve Mathiasson, Festival Co-Founders Marc Lhormer & Brenda Lhormer and many more.

Uptown TheaterThere’s about 120 films will be screening this year, just as last year. There’s more seats added this year with three more theaters showing. The opening night much anticipated with medias, movie lovers, and Festival pass holders at the Uptown Theater got turned away.

This is our first year cover Napa Vally Film Festival and we were disappointed with the process from the BWR PR company. We didn’t get to see the Somm: Into The Bottle, and we didn’t get to meet any of the documented Master Sommelier nor director Jason Wise. We can’t share with you how good to movie was.

YOUNTVILLE, CA - NOVEMBER 11: Members of the Recycled Orchestra of Cateura, from the film 'Landfill Harmonic' at the Lincoln Theatre during a screening of the film at the 2015 Napa Valley Film Festival on November 11, 2015 in Yountville, California. (Photo by Frank Micelotta/PictureGroup)
YOUNTVILLE, CA – NOVEMBER 11: Members of the Recycled Orchestra of Cateura, from the film ‘Landfill Harmonic’ at the Lincoln Theatre during a screening of the film at the 2015 Napa Valley Film Festival on November 11, 2015 in Yountville, California. (Photo by Frank Micelotta/PictureGroup)

The Carol screening with Producer Christine Vachon and Composer Carter Burwell was  on the Opening Night Red Carpet. The screening, Q&A and concert for Landfillharmonic, featuring 24 children from the Paraguayan musical group, the Recycled Orchestra of Cateura, performing with their musical instruments made entirely out of garbage at the 2015 Napa Valley Film Festival.

NAPA, CA - NOVEMBER 11: Q&A for the film 'Somm: Into the Bottle' at the Napa Uptown Theatre at the 2015 Napa Valley Film Festival on November 11, 2015 in Napa, California. (Photo by Bob McClenahan/PictureGroup)
NAPA, CA – NOVEMBER 11: Q&A for the film ‘Somm: Into the Bottle’ at the Napa Uptown Theatre at the 2015 Napa Valley Film Festival on November 11, 2015 in Napa, California. (Photo by Bob McClenahan/PictureGroup)

We are looking forward for screenings of the award-winning dark comedy MOMENTS OF CLARITY, part of the Narrative Feature Competition. The film stars Lyndsy Fonseca (How I Met Your Mother, KICK-ASS), Xander Berkeley (24, Nikita), Eric Roberts (LAZARUS RISING, RUNAWAY TRAIN), Mackenzie Astin (The Facts of Life, IN LOVE AND WAR, IRON WILL), breakout star lead actress/producer/co-writer Kristin Wallace(LETHA ACIDENTS, TREE LINE), and Saxon Trainor (SAND CASTLES), also featuring Marguerite Moreau (WET HOT AMERICAN SUMMER), Jonathan Lajoie (The League), Bitty Schram (Monk, A LEAGUE OF THEIR OWN) andA.J. Trauth (WELCOME TO HAPPINESS, Even Stevens).  It was directed by Stev Elem, written by Christian Lloyd (and Kristin Wallace), and produced byDavid J. Phillips (and Kristin Wallace).

MOMENTS OF CLARITY is a dark-comedy adventure in which a repressed agoraphobic’s daughter (Kristin Wallace) meets a hardened pastor’s daughter (Lyndsy Fonseca). While escaping their homes to fix a broken camera they end up en route to attend an annual church youth group jamboree and on the way they encounter a host of characters that slowly reveal that their worlds aren’t what they thought they were.  Here is the trailer :https://www.youtube.com/watch?v=F7CURsvzOGI

One of the honest and vibrant film, Crafted, directed by Morgan Spurlock, at the Napa Valley Film Festival. Crafted: inspired by the Häagen-Dazs brand’s own artisanal roots and unwavering commitment to master its craft. The brand commissioned Spurlock to direct this unbranded documentary short that explores what the artisan mindset means in today’s world. Like the Häagen-Dazs brand, the documentary film craftsmen demonstrate a keen dedication to perfecting their craft and holding themselves to the highest standards to deliver products of the finest quality. Check them out.

Buy your passes here: Napa Film Fest Passes

Website: NapaValleyFilmFest.org
Twitter: https://twitter.com/NapaFilmFest
Instagram: https://instagram.com/napafilmfest/
Facebook: https://www.facebook.com/NapaFilmFest

The Concerts and The Restaurant at Wente Vineyards, Livermore, California

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Wines & Winery Reviews

I’ve seen the concerts line-up at Wente Vineyards that last few wente concert singerstimes I visited here for special events, the restaurant, and wines tasting. I finally got to attend the Colbie Caillat, Christina Perri, and Rachel Platten ‘Girls Night Out, Boys Can Come Too’ tour in August 2015.

Christina Perri is best known for hits: Jar of Hearts, Arms, 1000 Years, and Bubbly. Colbie Caillat is a two times Grammy winner. Special guest Rachel Platten, whose Fight Song has been played on the radio all day long! They surely put on an incredible show. Each sang at least seven-eight songs. They were engaged with the guests, and it was so much fun.

wente summer concert 6  The Concerts at Wente Vineyards has showcased some of the top entertainers in this beautiful winery’s picturesque natural amphitheater. The stage was nicely set. Artists can be easily seen if you don’t sit too far out, good speakers, and sound systems. I love how the amphitheater is not big so that the concert feels very intimate and romantic. The Concert at The Wente Vineyards is a perfect spot for celebrate special occasions.

They transported us from the parking lot to the gate with their golf wente summer concertcarts, just perfect for 5-inch heels.The staff was super attentive. The event was well organized. The buffet dinner was good. There was chicken, halibut, pork, salad, pasta, side dishes, tea, coffee, and 2 desserts; more food that you can imagine. The line can be long after 6:30 PM. So arrive early to avoid that. The Buffet serves from 6-8 PM.

The Buffet food was catered by Wente’s new executive chef Mike chef and gardenerWard of Restaurant at Wente Vineyards. Chef Ward believes in embracing the history and tradition of food by using fresh ingredients from local sources. Aside from The Restaurant’s own on-site organic herb and vegetable garden, Ward continues to support regional purveyors.

The restaurant at Wente Vineyards features ingredient-driven California wine country cuisine using sustainably and organically grown local ingredients. While the menu holds its foundation in American dishes, it is influenced by French and Italian provincial cuisine. The seasonal menu changes daily, utilizing produce from The Restaurant’s organic garden. The award-winning wine list offers more than 1,000 selections, providing numerous options for wine pairings.

wente summer concert 4   It was a beautiful evening summer weather in the Livermore wine country. Good time had by all and a few new friends along the way.

We also got lucky to meet the outgoing  and super tall 5th generation
Karl Wente 1winemaker Karl Wente. He’s such a charming character. I have met other winemakers before Brad Buehler and Claude Bubba as well as vineyards manager Julio  Covarrubias. Everyone was kind, shared their stories, and truly love what they do here and have been working for Wente for decades.

Did you know Wente Vineyards was the first family brought the Chardonnay grape to the U.S.? Their clone is now widely planted in California by other wineries

The staff was knowledgeable and excellent. Wente Vineyards is a must stop if you plan to visit Livermore Wine Country. The wines are good, reasonable price point, and plenty of choices for you to choose.

The  Summer Concerts at Wente Vineyards has been around for almost thirty years. I’m so glad I made it here this Summer and looking forward to Summer 2016 concerts.

The Concerts at Wente Vineyards
Wente Vineyards Tasting Room

5050 Arroyo Road
Livermore, CA 94550
1.925.456.2424

Wente Vineyards Twitter
Wente Vineyards Facebook
Wente Vineyards Instagram
__________________________________

by Manda Bear 

SpoonBar, BravoTV Top Chef Louis Maldonado, Healdsburg, Sonoma County Wine Country


Sonoma Co June 2015 091BravoTV Top Chef Season 11, Chef Louis Maldonado launched his culinary career in San Francisco as co-executive chef at Cortez, where under his direction Cortez was awarded one Michelin star in 2006. Chef Maldonado has worked at top Sonoma Co June 2015 133restaurants including The French Laundry in Napa Valley and Aziza in San Francisco. Now the executive chef of Spoonbar at h2hotel in downtown Healdsburg, where he was able to create a menu of contemporary, clean, and creative yet approachable American fare. The menu was impressive with many options for Sonoma Co June 2015 110-2vegetarian and vegan.

The chicken cracklings, duck liver mousse, celery, elderflower was crispy, tasty and delicious. The lamb loin grilled over charcoal, braised morels, spring onion, charred white bean with Sonoma Co June 2015 125crystallized lettuce was beautifully presented, perfectly cooked, and it just melt in your mouth. The Thai inspired beet boudin wrapped in a crispy pastry, lime, cilantro, coconut, peanuts, shallots, was so much flavor at one bite, amazing. The tuna sashimi,
fermented chili, shiso, serrano chili, and wild onion salsa was delightful.

Sonoma Co June 2015 116However, the roasted zucchini, pickled squash blossoms, beef bouillon, crispy buckwheat noodles was the winner of it all. It was refreshing with unexpected flavor, a perfect dish for a warm evening the wine country.

Sonoma Co June 2015 099It was refreshing with unexpected flavor, a perfect dish for a warm evening in the wine country.

Sit at the big long Acacia Tree communal center table where you can Sonoma Co June 2015 105mingle with others. If you are all “wined out” from the wine tasting all day, Spoonbar is also a perfect place for a crafted cocktail, their menu is so scientifically delicious. And with a critically acclaimed cocktail program led by rising star bar manager Alec Vlastnik, the atmosphere is lively and vibrant. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.

Sonoma Co June 2015 122Spoonbar at h2Hotel
219 Healdsburg Avenue
Healdsburg, CA 95448

HOURS: Dinner, Friday – Saturday, 5-9:30 p.m.
Monday – Sunday, 5:00 p.m. – 10:30 p.m.

Sonoma Co June 2015 127

RESERVATIONS: 1.707.433.7222

Website // Twitter // Instagram // Facebook

 

by Manda Bear – Twitter | Instagram

Sonoma Co June 2015 088About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine, @DepLifestyleMag@DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

5th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS AUGUST 27-30, 2015

LA Food Wine 2015

Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management.

LA Food Wine Alan FergieThe fifth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three nights and four days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food.

Enjoy 4 days of the decadent in food and wine with an epic epicurean event, Los Angeles Food & Wine Festival. One of the country’s premier destinations, bringing together the world’s most revered culinary talent for 3 nights and LA Food Wine ches4 days of epicurean excellence.  Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall (with closures along Grand Avenue, between 1st and 3rd street), attendees are invited to explore world-class Beverly Hills, happening West Hollywood, beach town of Santa Monica, and LA Food Wine 6upcoming downtown LA, more than 100 celebrity chefs and 200 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, live concerts,  and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world.

In past years, the star-studded LA Food Wine 5 Elliot Graham Fabiolineup has included celebrated chefs such as Daniel Boulud, Curtis Stone, Dominique Crenn, David KinchGiada De Laurentiis, Rick Bayless, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Thomas Keller, Roy Choi, Michael Chiarello, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, and Graham Elliot, as well as local favorites including Tim Hollingsworth, Michael Cimarusti, Suzanne Goin, Ludo Lefebvre, Jon Shook and Vinny Dotolo, Jessica Koslow, Ari Taymor, Ori Menashe, Josef Centeno, Sang Yoon, Ben Ford, and Ray Garcia, to name a few.lexus

Marquee events slated to return include Live on Grand, Asian Night Market, the Power Lunch series, exclusive chef collaboration meals, and live musical performances from award-winning artists.

Lexus Grand Tastings
The Lexus Grand Tasting Tent at Los Angeles Food & Wine is the weekend’s most spectacular opportunity for maximum culinary LA Food Wine 1indulgence. With over 200 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year.

no kid hungryThe Los Angeles Food & Wine Festival has supported Share Our Strength’s No Kid Hungry campaign, St. Vincent Meals on Wheels and other L.A. based charitable endeavors.

LA Food Wine 3Get your tickets here: www.LAFW.com

Save the date: Thursday, August 27 through Sunday, August 30, 2015

To follow Los Angeles Food & Wine events:  www.lafw.com


Facebook
 || Twitter || Instagram || Pinterest  #lafoodwine

Photo credits: Gina Sinotte, Stefanie Parkinson, Tomo, Muscionico, and Jake Ahles

 

__________________________________

by Manda Bear

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BITE Silicon Valley Grand Tasting Recap

levisThis inauguration Bite Silicon Valley 2015 wasn’t only for foodies + techies get together, but also for a great cause, supporting two outstanding organizations in the Bay Area.

Second Harvest Food Bank of Santa Clara and San Mateo Counties (SHFB) is the trusted leader dedicated to ending local hunger in Silicon Valley. And the 49ers Foundation mission is to ‘Keep Kids Safe, on Track and in School.’

The two days Grand Tasting fill with food, wines, cocktails at the state of the art Levi’s Stadium, the home of the 49ers. There was food_bite_silicon_valleymore than 60 chefs, 30 wineries, liquor, beer, sake, and more; all come together to showcase a dynamic weekend of exceptional bites, cooking demos, and chef collaborations. Bite SV featured the industry’s leading technology experts and celebrity chefs such as including José Andrés, Michael Chiarello, Roy Choi, Dominique Crenn, Michael Mina, and Michael Voltaggio. And it’s in the heart of Silicon Valley at the newest and beautiful stadium, the host of Super Bowl 50, and the first professional football stadium to have achieved LEED Gold certification. Levi’s® Stadium is predicted Bite Silicon Valley 2015 052to be the first Californian pro sports venue to achieve net zero energy performance. There’s no place better to host Bite SV than here.

The two days Grand Tasting with over 700 guests for the first year. The two afternoons that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP ticket so that you can attend the wine seminars. You got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There was no line on both days. There were plenty of food and drinks, floating all day, except a few stations the dishes were gone after 2.5 hours. There is no place else can do a grander epicurean event for foodies + tech together like Bite Silicon Valley.

The best part of the Grand Tasting was that no food gone to waste. Bite Silicon Valley 2015 087The excellent company Feeding Forward made sure all food leftover was to deliver to feed the less fortunate. A social venture using technology to connect those with excess food to feed those in need through their mobile app. According to @FeedingForward, by saving just 5% of food from being wasted, we can feed 4 million people. Did you know that 365 million pounds of edible food are thrown away every day? Feed Forward goal is to eradicate hunger & food waste in America. Their platform enables businesses with excess edible food to fed communities in need, instantly. Please join the movement. Follow them @FeedingForward www.FeedingForward.com.

Thank you www.BiteSV.com and Octagon Culinary for an unforgettable weekend.

Some of the high-tech dishes that fans loved:

  1. Chef José Andrés used Clean Cook Stoves solar to make that tasty tacos  @CookStoves. Many attendees were wow by it, only in Silicon Valley.
  2. Revolutionary Plant-Based Dairy @KiteHillCheese, healthy, nutritious, and sustainable. The truffle Dill & Chive cheese and 2-3dcream cheese options make out of almond milk is perfect for lactose intolerance.
  3. 3DS Culinary, 3D Printing candies booth was a popular attraction for techies here.
  4. Cracker bite by @Nomiku was a big heat with a lot of home cooks and chefs.

3-motoA few of our favorite vegetarian dishes:

  1. Chef Richie Farina, Executive chef at Moto Restaurant in Chicago, Top Chef Texas contestant, with his stunningly beautiful edible garden.
  2. 2-beyondmeat-burger100% plant base meat, burger, and taco @BeyondMeat was a popular choice for vegetarian and vegan alike.
  3. Vegetarian bite by chef Charlie Parker at happening spot in Oakland @HavenOakland, Furikake Cracker, Smoke Goat Cheese, Sweet and Sour Eggplant, Mint.

Some of the tastiest dishes of all:

  1. Bite Silicon Valley 2015 055The Glazed Pork Belly bite by Michelin Starred Chef Peter Armellino @PlumedHorse, it was our favorite dish on Day 2 Grand Tasting.
  2. Txampis “Bar Soriano” by Chef Jeffrey Weiss @JeninniKWB Seared Mushroom and garlic, it was our favorite 3-mushroomdish on Day 3 Grand Tasting. It was so good that brought many foodies back to the line for second or third bite at Sunday’s Grand Tasting.
  3. Since Foie Gras is legalized again in California, it was 3-ateliercrennpopular at BITE SV. Foie Gras Mousse bite elegantly displayed on a nice wood log by Michelin Starred Chef Dominique Crenn @AtelierCrenn, it was gone an hour before the Grand Tasting over.
  4. Delicious & the most aromatic Minced Lamb Sandwich dish @DosaSF.
  5. 3-spoonbarSimply Tasty Chilled Carrot Broth, Fermented Curry, Shallot, Peanut Granola, and Basils by Top Chef finalist Louis Maldonado @SpoonBar in downtown Healdsburg.
  1. Fresh oyster prepared by Chef Yu Min Lin’s signature dressing and Chef Dan Huynh of @TheSEAbyASH of Alexander’s Steakhouse Group was a perfect dish for 95-degree hot afternoon.
  1. 3-bourbonsteakpubLocal Salmon Crudo, Pressed Caviar, Yuzu Kosho, Crème Fraiche was the most photogenic dish by chef Chris Curtis @Chefcurtiss of @BourbonSteakPub a @ChefMichaelMina restaurant.
  1. Duck and Crab Fritter bites packed with flavor by Chef Dinari Brown @CenterPlate @LevisStadium
  2. Smoked Sea Scallop with Drop Biscuit, Bacon Aioli and tomato jam by Chef Parke Ulrich @Waterbar
    Bite Silicon Valley 2015 065
  3. Have you ever tried Foie Gras Macaron? Michelin Starred Chef Dmitry Elperin @TheVillagePubCA undoubtedly delivered this savory bite.

For sweet tooth foodies, there’re plenty desserts and pastries:

  1. 3-slanteddoorFor sweet tooth Chef Charles Phan @charlesphansf  @TheSlantedDoor served Vietnamese Coconut Rice Pudding dish. We have seen chef Charles Phan countless time at many food festivals, recently at the Pebble Beach Food and Wine Festival, but he hadn’t prepared any 3-michaelminasfdesserts before. This dessert spoon bite was a real treat.
  2. Perfect chocolate Jasmine, Hibiscus, Strawberry by Chef Matt Siciliano @MattSiciliano of the Michelin Starred @MichaelMinaSF
  3. Delicious chocolate mousse dessert from chef Veronica Aroyo @BourbonSteakPub
  4. 2-iccChocolates and plenty desserts by International Culinary Institute @ICCeduWebsite: BiteSV.com
    Twitter: Twitter.com/bitesv

THE 8TH ANNUAL PEBBLE BEACH FOOD AND WINE, April 9 – 12, 2015, Pebble Beach, CA

 

PBFW15-logo-horz-bw-2

 

 

 

 

Enjoy 4 days of the decadent in food and wine with an epic epicurean Friday Dinner (25)event, Pebble Beach Food and Wine. One of the country’s premier destinations, bringing together the world’s most revered culinary
talent for 3 nights and 4 days of epicurean excellence.  Attendees are invited to explore the three world-class resorts including The Inn at Spanish Bay, Lodge at Pebble Beach, and Casa Palmero, where more than 100 celebrity chefs and 250 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, and expirience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world. And it’s all surrounded by 1 of the most beautiful scenery in the world.

PBFW_chefs_toasting_fadeAt Pebble Beach Food & Wine, ment’or will present Team USA for a very special evening of intimate dinners and culinary demonstrations as inspired by the prestigious biennial competition. Team USA’s Chef Philip Tessier of the Thomas Keller Restaurant Group and his Commis Skylar Stover of The French Laundry in Yountville, CA will design a menu inspired by the “Culinary Olympics” at The Imperial Dinner, the pinnacle of the four-day festival, curating a menu that will highlight what helped the Team win the silver prize at the Bocuse d’Or competition.

Other Pebble Beach Food & Wine event highlights include “An Evening at Maude” as celebrated chef and culinary personality Curtis Stone transports the flavors, aromas, and essence of his first-ever Los Founders -217Angeles restaurant to Pebble Beach; join Master Sommeliers and winemakers for unprecedented wine tastings with Chateau Margaux, Domaine Faiveley, Kosta Browne, and Penfolds Grange. Meat purists will enjoy a whole-animal “Meatopia” marquee event co-produced by Esquire Magazine’s Josh Ozersky while others will get ready for cooking demonstrations with the likes of Iron Chef Jose Garces, Dana Cowin, or Iron Chef Masaharu Morimoto as he pays homage to the quintessential comfort food–Ramen 101. Additionally, the Lexus Grand Tasting, an annual favorite, will host one of the greatest lineups of wine and culinary talent since its inception in 2008.

Opening Night Reception

openingThe 8th Annual Pebble Beach Food & Wine kicks off on Thursday APR 9 at 6 PM at the famous Inn at Spanish Bay for a night of unbridled indulgence. The Opening Night Reception features delicious bites from from 23 top chefs and tasting of over 200 domestic and international wines

Please Note:  The bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited.
Get your ticket now!

Wine Seminars

Founders-313-103With 22 dedicated wine seminars over the course of the weekend, Pebble Beach Food and Wine is the perfect place for the true wine connoisseur. Whether you prefer to compare a broad spectrum of wines within a certain varietal, discover the diverse range of wines that one winery can produce, or taste how different the same wine from the same vineyard can be depending on the vintage, Pebble Beach Food and Wine offers the experience you’re looking for. Whatever tasting you visit, you’re assured to be trying the finest wines the world has to offer. A few events with tickets are still available: Get your ticket here!

The Best of Beringer Treasures from the Library –  showcase the Beringer Seminar v.3-01wines of perennial powerhouse Beringer Vineyards, who’ll be pulling from their Private Reserve Cabernet Sauvignon library to showcase some of the most memorable vintages of the 80’s, 90’s and 00’s.  Known for Cabernets that balance power with finesse, Beringer Vineyards extensive winemaking experience and exceptional vineyard sources result in some of California’s very best bottles.

Champagne Billecart The Epitome of Effervescent Excellence – True Champagne connoisseurs know that the mark of a BILLECART SEMINAR v.8-01great house is excellence across its entire portfolio of bubbles, not just in its most luxurious tête de cuvée blends.  Here at the Eighth Annual Pebble Beach Food & Wine,  showcases the wines of Champagne Billecart, which for many, is the benchmark for effervescent integrity.  Led by Geoffrey Loisel, we’ll taste across the spectrum of sparkling wines made by this Mareuil-sur-Ay house, one of the last that remains family-owned among the Champenoise.  Join us for a truly exceptional afternoon of sparkling magic!

Penfolds and the Pinnacle of Australian Wine – Penfolds celebrates penfoldsa strong winemaking heritage built over 170 years and has become one of Australia’s oldest and most esteemed houses.  While it produces a dizzying array of award-winning wines from a variety of grapes, its reputation is firmly based on powerhouse reds like Grange and St. Henri, where the shiraz grape arguably reaches its New World zenith.   Special featured Penfolds’ Winemaking Ambassador, and long-time friend to Pebble Beach Food & Wine, Mr. DLynn Proctor, as he guides us through an unparalleled tour of Penfolds’ finest.

Rock Stars of Pinot Kosta Browne – For anyone who’s ever dreamed dan_brownebig, the story of Dan Kosta and Michael Browne’s unlikely ascent from waiters to winemakers is particularly inspiring.  Based in Sebastopol, this duo’s phenomenal success with pinot noir has made Kosta Browne an iconic brand in just over a decade’s time.  Highly collectible and hotly coveted, the wines of Kosta Browne will be presented by Dan Kosta in this ‘only at Pebble Beach’ event.

Cooking Demonstrations

Meatopia Dinner v.2a-01Pebble Beach Food and Wine is your opportunity to learn cooking techniques and skills directly from renowned chefs like Curtis Stone, Masaharu Morimoto, Jose Garces and Kevin Gillespie. Each chef will give a demonstration that shows off his or her unique skills, providing you with insights you can use in your own kitchen.

Lunches

Pardon My French - Chef's Table Lunch v.(MARUJO)-01Experience extravagant cuisine in exquisite restaurants with exceptional views of the Pacific coastline and the famed golf courses of Pebble Beach. Celebrity chefs unite to create delectable lunches, each one united around a specific theme. Your wine (or, in the case of the Best of Belgium lunch, beer) will, of course, be perfectly matched to your meal.

Dinners

Dinners at Pebble Beach Food and Wine provide the best in fine dining. Whether your meal showcases “A Taste of The Big Apple” or “Beauties & Their Beasts” you are sure to have the ultimate gastronomic experience.

Lexus Grand Tastings

lexusThe Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early.

Happy Hours

After Hours v.1-01At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn.

Please Note:  This is a private, invitation-only event.

Tickets

Mernt'or Dinner v.5-01Major partners for this year’s event will include FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, as well as more to be announced. Tickets or gift certificates are now available and may be
purchased a la carte or as a weekend package, with prices ranging from $100 to $4,750 for a VIP, all inclusive four-day pass including
Lexus transportation and access to exclusive celebrity chef and winemaker after-hours parties.

Three total weekend packages are available. Tickets can be purchased at: Pebble Beach Food and Wine website.

As some of our proud Northern California famous chefs will be creating special dishes on the Opening Night, dinners, lunches, and the Lexus Grand Tastings, for you with the best sommeliers team; _MG_9363featured chefs Jared Gallagher (Chez TJ), Dmitry Elperin (The Village Pub), Peter Rudolph (Madera Restaurant), Peter Armellino (The Plumed Horse), Matthew Accarrino (SPQR), Justin Cogley (Aubergine at L’Auberge), Dominique Crenn (Atelier Crenn), Bill Corbett (The Absinthe Group), Lissa Doumani (Terra/Urchin Bistro/Ame), Kelly McCown (Selland Family Restaurants), Charles Phan (Slanted Door Group),  Richard Reddington (REDD), Skylar Stover & Philip Tessier (The French Laundry), William Werner (Craftsman and Wolves), and more. I’m so looking forward to support this great cause epicurean event, as well as meeting these chefs, and industry influencers. There’s so much to learn, to explore, and to be inspired. Don’t forget to harshtag us on Twitter, Instagram, Facebook #PBFW @PBFW @DrinkMeMag @DepLifestyleMag and @1MandaBear.


Pebble Beach Food & Wine Hotels

Golf-41Many of the motels and hotels at Pebble Beach are within walking distance or just 10, 15 minutes drive to the Pebble Beach Food & Wine events. Nearby options, search in Carmel-by-the-Sea, Pacific Grove and Monterey also provide easy access to the event with shuttles daily by half an hour or an hour, please check www.PBFW.com website for details. To check for hotels availability here Travelocity.com/Hotels

 

 

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