amuse bouche - San Diego Bay Wine + Food Festival

Transcription

The Official Publication of the San Diego Bay Wine & Food Festival
tm
AMUSE BOUCHE
YOUR HEART OUT
Southern California’s Largest Wine and Food
Festival Returns November 18-24
BURGUNDY
One of the Most Celebrated
Winemaking Regions in the World
YEARS
ULGE
10
IND
IMBIBE
S AV O R
C E L E B R AT E
NOVEMBER 18-24, 2013
Tickets for the Festival Available Online: sandiegowineclassic.com
With 2x points on tickets and dinner,
date night’s off to a great start.
Whether you’re doing dinner and a show or lunch and a ballgame, the Citi ThankYou®
Preferred Card now offers 2 points for each dollar spent on both dining out and
entertainment — at no annual fee.
To apply, go to citi.com/thankyoucards or visit your local branch .
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© 2013 Citibank, N.A. Citi, Citi with Arc Design, ThankYou and Citi ThankYou are registered service marks of Citigroup Inc.
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facebook.com/MarinaKitchenSD
@MarinaKitchenSD
“This book is too much fun!”
–Sandra Lee, host of Food Network’s Semi-Homemade Cooking
Great Food Adventures
from Coast to Coast.
Join intrepid food hunter Allison
Fishman Task as she discovers 150 of
America’s favorite dishes—and makes
them lighter, healthier, and tastier!
Lighten Up, America! reveals the secrets
of keeping every last drop of creamy,
gooey goodness. It is a celebration of
indulgence done right.
Enjoy the Food You Love to
Eat — Every Popular Dish Gets a
Guilt-Slashing Makeover
Discover the Fascinating History and
Stories Behind Beloved Regional Foods.
Taste the Crazy-Good Treats Made
Famous at Local Food Festivals
and State Fairs.
Available wherever
books are sold
Also
available
as an
e-book
Visit www.cookinglight.com/LightenUpAmerica
for recipes, videos and much more
Belgium is renowned for its vibrant and diverse beer culture. A rich tradition of culinary invention and
improvisation, combined with centuries of brewing passion and expertise, helped craft a stunning
variety of beer styles enjoyed around the world.
Leffe Blonde was first brewed in 1240 by the monks of Abbaye de Notre Dame de Leffe in Belgium. A
spicy, faintly clove-like aroma is balanced by Leffe’s creamy body and restrained dry finish.
Stella Artois’ rich brewing heritage dates back to 1366 in Leuven, Belgium, where it was first brewed to
celebrate the holiday season. Traditional malted barley and the highest quality European hops give
Stella Artois its full flavor and delicately crisp finish.
Hoegaarden is the Original Belgian Wheat Beer, dating back to the 15th Century. A naturally cloudy
beer, Hoegaarden features a secret to its refreshing flavor and spicy nose: real Curaçao orange peel and
a dash of coriander.
Always Enjoy Responsibly.
© 2013 Anheuser-Busch InBev S.A., Stella Artois® Beer, Leffe® Blonde Ale and Hoegaarden® Beer, Imported by Import Brands Alliance, St. Louis, MO
Celebrating
A DECADE OF DECADENCE
November 2013
EAT
10
PLAY
DRINK
33
62
Articles
Food for Thought
Celebrity Chefs’ Cooking Secrets – Revealed!
10
The Burger Wars
San Diego's Best Burgers Go Head to Head
14
Wine Spectator Celebrity Chef Dinner & Big Bottle Live Auction
Ten Award-Winning Chefs Deliver The Meal of A Lifetime
16
A Chat With the Birthday Chef
Interview with Gale Gand
22
Baja Med Cuisine
A Compilation of Inspiration, Culture and Locally Sourced Ingredients
24
The Fit Foodie
Will Run For Food
28
Chef of The Fest
The Ultimate Culinary Pressure Cooker
49
Interview with Official Festival Artist Thomas Arvid
World Renowned Wine Artist Returns to Festival
60
ON THE COVER
Chef Katsuya Fukushima's dish
from the 2012 Wine Spectator
Celebrity Chef Luncheon:
Japanese-Peruvian Ikura, Ceviche
Salmon Roe, Ponzue, Kewpie
Yogurt, Wasabi, Key Lime.
Photograph by Denise Jones.
Good Bourbon, Good Cocktail?
The Resurgence of Bourbon on the Cocktail Scene
62
Burgundian Wines
Mercurial, Compelling and Complex
66
WEB EXTRAS
Centrally Located
California’s Central Coast
72
For bonus articles and exclusive event
information visit:
Welcome to Beer City USA
San Diego’s Craft Brew Scene
76
sandiegowineclassic.com/amusebouche
PLAY RESPONSIBLY. 35% alc./vol. (70 proof) © 2013 Spirits Marque One, New York, NY.
INTRODUCING THE NEW LOOK OF SVEDKA FLAVORS
I’m fresh, fruity
and simply fabulous.
Find simple recipes & pairings on
SIMPLY VIBRANT. SIMPLY FRUIT FORWARD. SIMPLY UNOAKED.
Please enjoy our wines responsibly. © 2013 Simply Naked Winery, Acampo, CA
EAT
November 2013
10
PLAY
DRINK
Friday, November 22
33
62
Events
Monday, November 18
La Plancha Pop Up Dinner: Celebration
of Baja & Tequila Tasting
35
Tuesday, November 19
Pinot Nirvana
42
Italian Master Class: A Wine + Food Experience
42
Belgian Beer Luncheon
Presented by Stella Artois and Bankers Hill
Bar + Restaurant
42
Chateau Montelena 10-Year Vertical Luncheon
43
The Riedel Tasting
43
California Cult Classics Wine Tasting
43
44
Master Pairings: Beer and Cheese
36
Southwest Holiday Showstoppers
Presented by Cooking Light Magazine
The San Diego Classics: Fish Tacos
& Craft Beers
36
Master Sommelier Blind Tasting
44
Cooking Light & Health Magazines'
The Fit Foodie Race: Pre-Race VIP Dinner
Presented by Citi
45
The Vault: Reserve & New Release Tasting and
Silent Auction
45
Wednesday, November 20
SWISH: Serious Sips & Urban Eats—
The Burger Bash Edition
Presented by Simply Naked Wines, Svedka
Vodka and Dining Out
37
Haute French Cuisine & Vintage
Burgundy Tasting
37
Thursday, November 21
Passion for Fusion
38
Rock Your Roll: Sushi Making with
the Masters
38
Thomas Arvid Luncheon with David
Arthur Vineyards at Fleming’s San Diego
38
Louis Latour Double 9-Year Vertical
Wine Tasting
39
Pappy Van Winkle Tasting Experience
Presented by Imbibe Magazine
39
An Introduction to Juniper & Ivy
Presented by Citi
39
The Best American Cheeses You’ve Never
Heard Of & The Wines That Pair Perfectly
40
Wine Spectator Celebrity Chef Dinner &
Big Bottle Live Auction
41
Saturday, November 23
Cooking Light & Health Magazines'
The Fit Foodie 5K
Presented by Citi
45
Grand Tasting Event
46
Timeless Beauty: The 10th Anniversary
Celebration
Presented by Stella Artois
47
Sunday, November 24
Celebrity Sunrise Yoga & Brunch
45
Gale Gand’s Birthday Brunch with Friends
Presented by Wholesome Sweeteners
47
ALSO INSIDE
Welcome Letter & Publisher’s Page - 8
Event Schedule - 33
Events at a Glance - 34
Exhibitor Listing - 51
Festival Sponsors - 80
Subscribe and experience
THE BEST OF SAN DIEGO
Get a print or digital subscription for only $12
Go online: sandiegomagazine.com/subscribe
DHANRAJ EMANUEL
USE DISCOUNT CODE: SDM01
®
Welcome
AMUSE BOUCHE
PRODUCERS/PUBLISHERS
Michelle Metter
Ken Loyst
EVENT OPERATIONS
Joyce Agagas, Senior Event Manager
Josh DeCarl, Operations Manager
Elizabeth Pun, Event Assistant
Caitlin Purkey, Event Assistant
Ashley Williams, Event Assistant
MARKETING AND PUBLIC RELATIONS
Jessica Gago, Marketing Manager
Crystal Rou, Marketing Assistant
SPONSORSHIP AND SALES
Chris Finn, Account Executive
Chelsy Clark, Account Executive
EDITOR IN CHIEF
Jessica Gago
CONTRIBUTING WRITERS
Anthony Schmidt, CH Projects
Crystal Rou, Fast Forward Events
“Dr.” Bill Sysak, Stone Brewing World Bistro & Gardens
Elizabeth Huettinger, Addison Restaurant
Elizabeth Pun, Fast Forward Events
Hal Small, Chaîne des Rôtisseurs
Jessica Gago, Fast Forward Events
Kristin Diaz de Sandi, lifeandfoodblog.com
Lisa Redwine, La Jolla Beach & Tennis Club
Michelle Metter, Fast Forward Events
T
For 10 years, we’ve been following the food and wine trends, essentially becoming “groupies” of the year’s hottest chefs and winemakers, and convincing them
to come down to beautiful San Diego, CA, to share the love of their craft with
thousands of likeminded individuals who appreciate the beauty of great wine and
food. It’s a difficult job, but someone’s got to do it, right?
We knew we wanted to go out with a bang for our 10-year anniversary and
deliver an experience unlike any other by bringing together San Diego’s best
restaurants, award-winning chefs from around the nation, legendary winemakers,
and high-end tasting experiences that you won’t find anywhere else. This year,
we’ve brought you an incredible line-up of events, with over 25 opportunities to
satiate your appetite. Below are some of the highlights you’ll find at this year’s
10-year celebration.
•
Taste the world’s most sought-after whiskeys and take part in a hands-on
bartending seminar led by two of Southern California’s most respected
barkeeps, Nathan Stanton and Anthony Schmidt, at the exclusive Pappy Van
Winkle Tasting Experience Presented by Imbibe Magazine.
•
Experience a rare tasting of wines from one of the most revered producers
in Burgundy who has been around since the 17th century at the Louis Latour
Double 9-Year Vertical Tasting, guided by President of Louis Latour
Bernard Retornaz.
•
Get up-close and personal with today’s hottest celebrity chefs and
personalities, including cheese authority, author and James Beard Award
Winner Laura Werlin,“Top Chef All Stars” Winner Richard Blais, Executive
Chef/Owner of Michelin-star restaurant Acquerello in San Francisco Suzette
Gresham, award-winning Chef Peng Looi of Asiatique in Louisville, and art
world phenomenon Official Festival Artist Thomas Arvid.
•
Join ten award-winning chefs from around the nation in an unforgettable
dining experience at the Wine Spectator Celebrity Chef Dinner & Big Bottle
Live Auction.
•
Enjoy a luxury experience during the Grand Tasting Event at the Harrah’s
Rincon VIP Tent, where VIP ticket holders will have exclusive access to
premium wines and spirits, Harrah’s top notch cuisine and
live entertainment.
•
Check out live celebrity chef cooking demonstrations at the Citi Stage
during the Grand Tasting Event. We’ve also built exclusive premium
experiences for Citi® Cardmembers available online at: citiprivatepass.com/
sandiegowineclassic
•
Burn off those extra calories during the Cooking Light & Health Magazines’
The Fit Foodie 5K Presented by Citi, taking place prior to the Grand
Tasting Event.
•
We encourage you to drink responsibly, however if you find that you’ve overindulged, take advantage of the Safe Ride Home Program Presented
by Bridgestone.
INTERNS
Katie Sherriff
Leah Wetchler
Roxanne Minooeifar
FESTIVAL SUPPORT STAFF:
Joseph Spellman, Master Sommelier
Frederick Dame, Master Sommelier
Lisa Redwine, Sommelier Lead
Jonna Talbott, Culinary Liason
Don Williamson, Culinary Liason
Doug Harrigan, Culinary Support
Greg Wuerfel, Housing Registration
Amy Riggio, Operations Support
Barbara & Dave Skydel, Operations Support
Bob Loyst, Operations Support
Joe Brame, Operations Support
Mark Flahan Jr., Operations Support
Mark Flahan, Operations Support
Michael Hill, Operations Support
BOARD OF ADVISORS:
Andy Abramson, Abramson Communications
Chef Bernard Guillas, The Marine Room
Chef Katherine Emmenegger, American Culinary Federation
Chef Matt Gordon, Urban Solace
Chef Rich Sweeney, R Gang Eatery
Eric Runyon, Southern Wine & Spirits
Hal Small, Chaîne des Rôtisseurs
Ira Falk, Chaîne des Rôtisseurs
Jeff Josenhans, U.S Grant
Josh Kopelman, Dining Out Magazine
Ken Mills, Wine Steals
Lisa Redwine, La Jolla Beach & Tennis Club
Mindy Hewitson, Young’s Market
Rob Rubin, R&R Wine Marketing
Steve Pagano, San Diego Marriott Marquis & Marina
Tasha Elkovitch, Wine Steals
Todd Smith, Young’s Market
MAGAZINE/WEBSITE DESIGN
his year marks the 10-year anniversary of the San Diego Bay Wine
& Food FestivalTM. It’s amazing how time flies and how an event that
started as an idea between two friends over a bottle of wine blossomed
into the behemoth it is today.
Richelle Farley, Keep-It-Growing.com
PUBLISHED BY
Find out details about these events and others on the inside pages, or visit our
website: www.sandiegowineclassic.com
PRODUCED BY
Cheers!
Ken Loyst & Michelle Metter
Festival Producers
World of Wine Events, LLC
Fast Forward Ventures, LLC
1399 N. Cuyamaca St.
El Cajon, CA 92020
Get there with Southwest Airlines
or AirTran
®
SEATTLE/TACOMA
SPOKANE
PORTLAND
PORTLAND
MANCHESTER
BOISE
GRAND
RAPIDS
FLINT
INDIANAPOLIS
DENVER
PHILADELPHIA
AKRON/CANTON
PITTSBURGH
COLUMBUS
BALTIMORE/WASHINGTON (BWI)
WASHINGTON, D.C. (DULLES)
WASHINGTON, D.C. (REAGAN NATIONAL)
DAYTON
KANSAS CITY
RICHMOND
NORFOLK/VIRGINIA BEACH
ST. LOUIS
LOUISVILLE
LAS VEGAS
BURBANK
LOS ANGELES (LAX)
CHICAGO
(MIDWAY)
OMAHA
BOSTON LOGAN
PROVIDENCE
HARTFORD/SPRINGFIELD
LONG ISLAND
NEW YORK (LAGUARDIA)
NEW YORK (NEWARK)
CLEVELAND
DES MOINES
SALT LAKE CITY
SACRAMENTO
OAKLAND
SAN FRANCISCO (SFO)
SAN JOSE
BUFFALO/
NIAGARA FALLS
DETROIT
MILWAUKEE
RENO/TAHOE
ALBANY
ROCHESTER
MINNEAPOLIS/
ST. PAUL
WICHITA
RALEIGH/DURHAM
BRANSON
ALBUQUERQUE
ONTARIO
ORANGE COUNTY
SAN DIEGO
NASHVILLE
AMARILLO
TULSA
CHARLOTTE
MEMPHIS
GREENVILLE-SPARTANBURG
OKLAHOMA CITY
PHOENIX
BERMUDA
LITTLE ROCK
LUBBOCK
TUCSON
DALLAS (LOVE FIELD)
BIRMINGHAM
ATLANTA
CHARLESTON
Legend
EL PASO
JACKSON
MIDLAND/ODESSA
AUSTIN
HOUSTON (HOBBY)
SAN ANTONIO
PENSACOLA
PANAMA CITY BEACH
JACKSONVILLE
SOUTHWEST AIRLINES
AIRTRAN AIRWAYS
ORLANDO
NEW ORLEANS
BOTH AIRTRAN AND
SOUTHWEST MARKETS
TAMPA BAY
CORPUS CHRISTI
FT. MYERS/NAPLES
WEST PALM BEACH
FT. LAUDERDALE (MIAMI AREA)
HARLINGEN/SOUTH PADRE ISLAND
NASSAU/PARADISE ISLAND
KEY WEST
CABO SAN LUCAS/LOS CABOS
SAN JUAN
PUNTA CANA
CANCÚN
MONTEGO BAY
MEXICO CITY
ARUBA
• Southwest service to Wichita, Kansas, begins June 2.
• AirTran service to Wichita ends June 2.
• Southwest service to Grand Rapids, Michigan, begins August 11.
• AirTran service to Grand Rapids ends August 11.
For Southwest destinations, visit southwest.com.
For AirTran destinations, visit airtran.com.
©2013 Southwest Airlines Co.
EAT
Food for Thought:
By Crystal Rou
Celebrity Chefs’ Cooking Secrets – Revealed!
Lighten Up, America!
Allison Fishman Task and the
Editors of Cooking Light
For the Fit Foodie - A celebration
and discovery of regional American
cooking and the permission to eat
the foods you love—this cookbook
is the soul of American indulgence
done right. Learn the secrets to
cutting fat and calories while
keeping every last drop of creamy,
gooey goodness just as good as the
original dish.
Mac and Cheese, Please!
Laura Werlin
Mexican Made Easy
Marcela Valladolid
Say Cheese! - Bring out the kid in
you with cheese connoisseur Laura
Werlin’s ode to America’s favorite
food—mac and cheese! With a
great balance between both timeless
classics and the unconventional,
Werlin’s recipes allow you to
experience this childhood favorite in
50 delicious ways.
Olé! Olé! - As single mom charged
with getting dinner on the table
nightly for her young son, Marcela
embraces dishes that are both fun
and fast. In her cookbook, Food
Network personality Marcela
Valladolid shares authentic Mexican
recipes with fans intent on bringing
the same vibrant flavors
into their own homes.
Mix, mingle, meet and
greet celebrity chefs dur
ing the
Wine
SNEAK
PEEK
& Food FestivalTM. Visi
10th Annual San Diego
t the book-signing ten
Bay
t during the Grand Tas
Saturday, November,
ting Event on
23, where some of the
se talented chefs and
signing copies of their
other local authors will
books. For a detailed
be
book signing schedule
visit: www.sandiegowi
neclassic.com
10
Try This At Home: Recipes from
My Head to Your Plate
Richard Blais
Word of Mouth
Grant MacPherson
Gale Gand’s Brunch!
Contemporary Twist on Timeless
Classics - In his debut cookbook,
celebrity chef and restaurateur
Richard Blais reveals the simplified
approaches to adventurous
cooking that have made him such
a celebrated chef. These recipes
are perfect for home cooks who
love the idea of putting a creative
twist on classic meals.
Around the World in 30 Years This autobiographical recipe book
spans five continents, a 30-year
career and eight world-class food
and beverage destinations. Original
recipes, dimensional images and
quotes from household names
provide insight into one man’s story
and the people that shaped his
culinary career.
Lazy Weekends - In the midst of her
busy schedule, former Food Network
host, celebrated chef and cookbook
author Gale Gand makes brunch a part
of her life because it’s the easiest way
to gather around the table with family
and friends. It’s time to bring your family
and friends together with Gand’s 100
household brunch favorites.
AMUSE BOUCHE
San Diego Bay Wine & Food Festival™
Gale Gand
NOVEMBER 2013
Savor the Date
11th Annual Classic
San Diego Bay Wine & Food Festival
November 17 - 23, 2014
TM
©2013, Spirits of Gold AB, Sweden, Karlsson’s Gold Vodka, Vodka, 40 % Alc./Vol., Imported by MHW, Ltd., Manhasset, NY. www.karlssonsvodka.com
Elevate your
Bloody Mary.
Handcrafted.
Different.
Distilled
from Virgin
New Potatoes.
FA CE BOOK.COM/KARLSSONSVODKA
Savor slowly.
800.372.6621 • www.chefworks.com
EAT
The Burger Wars:
By Jessica Gago
SAN DIEGO'S
BEST BURGERS
Go Head to Head
In the battle of the gourmet burger, San Diego is putting itself on the map and taking this American classic to new heights.
Whether you enjoy a traditional burger or exotic new flavors and combinations (did somebody say kangaroo?), San
Diego has a variety of options for every taste bud. Here’s a roundup of San Diego’s best meat between two slices of bread.
14
Rocky's
Hodad’s
3786 Ingraham St. | Pacific Beach | 858-273-9140
5010 Newport Ave. | Ocean Beach | 619-224-4623
Don’t be fooled by its modest accommodations, this small holein-wall serves up an old-fashioned burger that has become a
San Diego staple. These guys know what they’re good at, and
they stick to the basics with a no nonsense menu that offers
hamburgers, cheeseburgers and fries. Juicy and cooked to
perfection, this burger is served up classic with mayo, tomato,
onion, and pickles. Pair it with one of the local drafts on tap,
and you’ll be in heaven.
Featured on Diners, Drive-ins and Dives, Hodad’s is an Ocean
Beach tradition that has been around since the 1970s. Their
claim to fame? The bacon cheeseburger. It sounds simple,
but this isn’t your average hamburger with a couple slices of
bacon—the bacon is boiled in water, shredded and formed
into bacon patties, which give the burger that full bacon effect.
Messy and delicious, Hodad’s bacon cheeseburger has earned
the local haunt serious bragging rights. If you’re willing to brave
the long line, it’s well worth the wait.
AMUSE BOUCHE
NOVEMBER 2013
EAT
Raglan Public House
Marina Kitchen
Giving Hodad’s a run for its money for best burger in Ocean
Beach, Raglan’s puts a Kiwi twist on the American classic by
using a combination of unique sauces, freshly baked buns and
grass-fed organic beef that will having you saying “hold the
ketchup.” If you’re looking to try something different, go for the
Bare Lil Lamb Burger. Served with blue cheese, mint dressing,
beetroot, lettuce, tomato, red onion, house chutney, and aioli—
it’s so good, you’ll be singing the New Zealand anthem before
the night is done.
Tucked away inside the magnificent Marriott Marquis & Marina
is one of San Diego’s best kept secrets. Catering to travelers
and locals alike, Marina Kitchen’s MK Burger takes gourmet to
a whole new level. At $18, this gourmet burger’s ingredients tell
it all. Brandt beef bacon, truffle gouda, crispy shallots, arugula,
and garlic aioli join together in the perfect marriage of flavor.
Pair it with Marina Kitchen’s adult Makers Mark Milkshake (made
with vanilla Häagen-Dazs, Makers Mark and homemade caramel
sauce), and you may quickly find yourself in a food-induced coma.
Bankers Hill Bar + Restaurant
Slater’s 50/50
Even San Diego’s hottest chefs are putting their own personal
spin on the burger. Three-time James Beard nominee Chef
Carl Schroeder’s secret weapon is 100% certified angus beef.
Sandwiched between a brioche bun brushed with garlic aioli
and topped with aged white cheddar cheese, tomato and
pickles, The BH Burger reins king among San Diego’s foodcentric restaurants. This burger may cost you $15.75, but it’s
worth every single delicious bite.
Slater’s 50/50 came on the burger scene with a mouthwatering
new innovation—patties made of 50% ground bacon and 50%
ground beef. The 50/50 Burger is Slater’s signature patty, topped
with a sunny side up egg, avocado mash, pepper jack cheese,
and chipotle adobo mayo on white brioche. If you’re feeling
adventurous, check out their B’ B’ B’ Bacon Burger with three
times the bacon served up on a pretzel bacon bun, the Peanut
Butter & Jealoussy with creamy peanut butter and
strawberry jelly, or the Fritos Crunch Burger. You
won’t be disappointed.
1851 Bacon St. | Ocean Beach | 619-794-2304
333 W. Harbor Dr. | Gaslamp District | 619-699-8222
2202 Fourth Ave. | Bankers Hill | 619-231-0222
2750 Dewey Rd. | Point Loma | 619-398-2600
SNEAK
Above from left to right: The MK Burger at
Marina Kitchen in the San Diego Marriott
Marquis & Marina; The cheeseburger at
Rocky’s in Pacific Beach. Photograph by
Sara Norris of Thrillist.com.; The Bare Lil
Lamb Burger at Raglan’s in Ocean Beach
Opposite from left to right: The 50/50
Burger at Slater’s in Point Loma; The BH
Burger with truffle fries from Bankers Hill
Bar + Restaurant; The bacon cheeseburger
at Hodad’s in Ocean Beach.
NOVEMBER 2013
PEEK
—The Burg er Bash Edition
SWISH: Serious Sips & Urban Eats
s, Svedka Vodka and Dining Out
Wine
ed
Nak
ly
Simp
Presented by
er Richard Blais
Winn
s”
Host ed by “Top Chef All Star
Wednesday, November 20, 2013
7:00 pm to 10:00 pm
ket
Location: San Diego Public Mar
m
ic.co
class
wine
iego
Tickets: sand
crafting unique burgers for
The city's hottest chefs will be hand
hosted by Celebrity Chef
party
every taste bud at this exclusive
le with friends of the fest, sip
ming
and
mix
l
You'l
.
Blais
rd
Richa
sponsors, all while tasting
libations from featured brands and
o has to offer.
Dieg
San
the best burgers and sides
AMUSE BOUCHE
15
EAT
Left to right: Chefs Thierry Rautureau,
Suzette Gresham, Kenny Gilbert and
Bernard Guillas during the 2009
Celebrity Chef Luncheon.
Wine Spectator
Celebrity
&Live
Chef Dinner
Big Bottle
Auction
By Harold S. Small, J.D., CPA (inactive), AEP
Chancelier des Etats-Unis, Confrérie de la Chaîne des Rôtisseurs
EAT
Top left (clockwise): Oysters from Carlsbad Aquafarm;
Chef Katsuya Fukushima's Japanese-Peruvian Ikura
Ceviche Salmon Roe, Ponzue, Kewpie Yogurt, Wasabi,
Key Lime; Event Festival Co-Producer Ken Loyst gets in on
the bidding action during the live auction; Live auction
items range from rare works of art to big bottle packages
and getaway weekends.
Toasting to delicious wine and a delectable meal at
2012’s Celebrity Chef Luncheon.
Farm-to-fork or
farm-to-table, as
some like to call
it, is an approach
to cooking and a
philosophy that is
sweeping the nation.
NOVEMBER 2013
T
oday, San Diego is at the forefront of this trend, which some say was started
by Alice Waters in Berkeley. The farm-to-table movement will be celebrated
in style at this year’s annual Wine Spectator Celebrity Chef Dinner & Big
Bottle Live Auction during the San Diego Bay Wine & Food Festival™ on
November 21.
Traditionally a luncheon, this year’s celebrity chef event will be an evening affair
orchestrated by Chef Rotisseurs in the Confrérie de la Chaîne des Rôtisseurs (“Chaîne”)
and French Chef Bernard Guillas of the award-winning Marine Room and La Jolla Beach
and Tennis Club. With his smile and effervescent personality, Chef Bernard will do it with
verve. The responsibility of orchestrating this event involving wonderful chefs from around
the country is an enormous task—including the development of a menu that flows well,
plus showcasing the culinary talent and food philosophy of all of these accomplished
chefs.
The common thread between this year’s participating chefs is that they not only respect
the product with which they are working with, but they only work with the freshest of
ingredients, using products from sources as close to home as possible.
AMUSE BOUCHE
17
EAT
Chef Suzette Gresham of Acquerello explains,
“When you are cooking for a long time, it becomes
who you are,” and it is an expression of your “soul, love
and passion.” She strives to project this into her cooking
and does so successfully. Whether it’s at the Celebrity
Chef Dinner or in her Michelin-starred restaurant,
Chef Suzette’s goal is “to make an impact with what
I cook and present and impart something special to
participants.” She will do so again for those lucky
enough to sign up early for this dinner.
Chef Peng Looi of August Moon Chinese Bistro and
Asiatique in Louisville, Kentucky, grew up in Malaysia
where he had a panoply of ingredients available to him.
Access and exposure to some of the world’s culinary
treasures manifested itself in his refined appreciation
of fine food. After getting a degree in civil engineering in
England, he realized that his heart was in cooking.
Food is not only prepared in the kitchen, but the plating
and construction of dishes can make for theater at the table.
Like other fine chefs, Chef Looi creates edible works of art.
He enjoys translating the exciting ideas of tastes and his
travels into dishes that meld a flavorful harmony of taste and
texture.
Chef Grant MacPherson has, to his credit, created
masterfully in the kitchen with the continued development
of dining venues that many enjoy during their travels. He
started restaurants at the Bellagio and Wynn in Las Vegas,
while his current projects have him developing restaurants at
the Grand Hotel Europe in St. Petersberg, Russia, Malaysia
and Switzerland.
Above (left to right): Chef RJ Cooper’s Gyro, Lamb Tartar, Zataar, Butter Lettuce, Baby
Cucumber; Chef Bernard Guillas’s Crème Fraîche Alaskan King Crab Timable, Carrot Lilikoi
Nectar, Vanilla Pearls, Dill Pollen, Petrossian Trout Caviar; Chef Gavin Kaysen’s Olive Oil
Poached Salmon, Cauliflower Puree, Marcona Almonds, Honey Crisp, Apples,
Brown Butter Vinaigrette.
Chef MacPherson believes that wherever a chef is located,
he or she “needs to prepare familiar dishes” and “use local
products. For example, crab from Malaysia in a Malaysian
restaurant instead of flying crab [from outside sources].”
Giving the example of seeing Driscoll strawberries from
California in Malaysia, MacPherson is supportive of “getting
food when it is in season” rather than bringing in product
from a geographic area thousands of miles away.
Below (left to right): Chef James Campbell Caruso’s Espresso Marinated Manchester Farms Quail Breast, Blood Orange, Shaved Fennel, Cardamom Glaze; Chef
Kerry Simon’s Rosemary Marinated Creekstone Skirt Steak, Marbled Fingerling Potatoes, Morel Mushrooms, Fava Beans, Chive Oil and Lychee Pearls; Chef Gale
Gand’s Bergamot Bread Pudding, Cranberry-Black Pepper Paint.
18
AMUSE BOUCHE
NOVEMBER 2013
EAT
Chef Robert Wiedmaier was raised in Germany and
Belgium and is classically trained in the French tradition.
After attending culinary school in the Netherlands, he
worked under the direction of leading chefs in Brussels
before moving to Washington, D.C. He opened Marcel’s
in 1999, which won top honors as Zagat’s 2012 Top
Restaurant in D.C., and started a second eatery named
Brasserie Beck with heartier fare. Also a member of the
Chaîne, Wiedmaier was presented with its Medaille de Merit
of L'Academie de Gastronomie Brillat Savarin last year.
The chefs’ eye-catching plating techniques are just
one of the main attractions.
Chef Alex Stupak was a culinary boy wonder that, at
12-years-old, managed to convince a restaurateur that he was
21 and landed the cooking job he wanted. After training at
the CIA, he worked at Boston’s Clio (where he was called
a “visionary” by Food & Wine Magazine) and Federalist,
Chicago’s Tru and Alinea, and is now owner and executive
chef of Empéllon Tacqueria and Empéllon Cocina in New
During his early years, Chef Wiedmaier featured the finest
nouvelle French cuisine and learned the importance of
ingredient-based cuisine made with the freshest ingredients.
An avid hunter and fisher, Wiedmaier characterizes himself
as a “full circle chef” and attempts to use everything from the
animal or fish in his cooking.
Chef Roy Yamaguchi of Roy’s is considered the father of
Asian fusion. Born and raised in Tokyo, he moved to Hawaii
after completing his training at the CIA in Hyde Park and
stints at L’Escoffier, L’Ermitage, Le Serene, Le Gourmet, and
his own restaurant, 385 North.
you
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York City. Stupak is also a master of pastry and an artist/
pastry chef.
Stupak’s food philosophy “is based around the idea that
creativity and discovery are pretty similar. I love that
when you experience something new, it is commonplace
to someone else.” A wunderkind in the kitchen with his
creativity, Stupak is highly regarded as a master modernist
when it comes to food preparation. Stupak said, “I love
dishes that make you think, but if you are not compelled
to devour that dish voraciously [because of what you see
and taste] while you are thinking about it, [then] I deem it a
failure.”
When asked about what participants in the Celebrity Chef
Dinner can anticipate, Stupak stated, “If I can present
something that makes you think and also makes you salivate
then—well, that’s what I am always trying to do and get
better at.”
NOVEMBER 2013
Classically trained with French sauces and presentations,
Yamaguchi started playing with and featuring Asian
presentations based on the traditional French preparation.
As important as Julia Child was to bringing French cooking
and classical techniques to America and into the home,
Yamaguchi has had a similar influence by marrying Asian
and Hawaiian styles with classical French and making them
accessible.
An accomplished chef, Yamaguchi has won a James Beard
Award and has opened a staggering number of restaurants,
including one at the San Diego Marriott Marquis & Marina
in downtown San Diego. When asked about his food
philosophy, despite his fame and success, Yamaguchi stated,
“It all starts from the real you, from within. [There is a] need
to be inspired to create, respect and be responsible to your
food before it even appears on a plate.”
AMUSE BOUCHE
19
EAT
Meet the Chefs
Bidders picking up their paddles
for the live auction.
Chef Partner Jon Sloan of Roy’s
San Diego Waterfront will work with
Yamaguchi in developing a dish for the
Celebrity Chef Dinner that will have
changing textures and visual stimuli, while
staying true to the product.
Tru, Chicago, IL
James Beard Award-winning Pastry Chef
Gale Gand will again participate in this
year’s celebrity chef event. A founding
partner and pastry chef at Tru, her desserts
and talent have been recognized with
numerous awards. Using her dessert
prowess, Gand’s dessert course will
complete the splendid evening for diners.
Chef Roy Yamaguchi
Celebrity Guest:
Above from left to right:
Chef Bernard Guillas
The Marine Room, La Jolla, CA
Chef Gale Gand
Roy’s Restaurant, Honolulu, HI
Chef Alex Stupak
Empellón, New York, NY
Chef Suzette Gresham
Acquerello, San Francisco, CA
Chef Peng S. Looi
Asiatique, Louisville, IL
Rounding out the list of notable chefs is
San Diego’s own Chef Aron Schwartz,
who serves as Executive Chef for Marina
Kitchen at the San Diego Marriott Marquis
and Marina.
Having all of these noted chefs from
across the nation in one venue for the
evening is a rare treat for diners in San
Diego. All of those that attend are in for a
spectacular evening.
Live Auction Moderator:
Master Sommelier
Joseph Spellman is
moderating the Wine
Spectator Celebrity Chef
Dinner’s Big Bottle Live
Auction. Spellman has
earned the prestigious
Master Sommelier Diploma
in 1996, held now by
85 Americans and 140
individuals worldwide.
Art world phenomenon
and Official Festival
Artist Thomas Arvid
is hosting a table at
the Wine Spectator
Celebrity Chef Dinner
and Big Bottle Auction,
in addition to auctioning
of this year’s official
painting, “Just In Case.”
SNEAK
Chef Robert Wiedmaier
PEEK
RW Restaurant Group, Washington, D.C.
Chef Grant McPherson
Scotch Myst, Las Vegas, NV
Chef Jon Sloan
Roy’s San Diego Waterfront, San Diego, CA
Chef Aron Schwartz
Marina Kitchen, San Diego, CA
20
AMUSE BOUCHE
er & Big Bottle Live Auction
Wine Spectator Celebrity Chef Dinn
Thursday, November 21, 2013
5:30 pm to 10:00 pm
Marriott Marquis & Marina
Tickets: sandiegowineclassic.com
chefs and 15
Join nationally acclaimed celebrity
ble dining
legendary wineries in an unforgetta
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NOVEMBER 2013
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A San Diego Insider’s peek into
all things food!
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EAT
Interview with Gale Gand
A Chat with the
Birthday Chef
By Elizabeth Pun
1
What is your most favorite brunch item to prepare? I like to make things easy on me
and my guests, so a buffet instead of table service is first. That way I'm not chef, waitress and
dishwasher too. I put out a stack of crepes and lots of filling options. A jar of peanut butter, a
jar of Nutella, cut up strawberries, sliced bananas, jams, yogurt, a can of whipped cream (yes,
a can, as long as it's real dairy), and a powdered sugar shaker. I go down the line first to show
everyone how it works, and then I let people roll on their own.
2
3
4
What is your most favorite brunch item to consume? I love creamy, custardy things, so
any kind of egg custard dish including baked apple french toast, blueberry bread budding,
strata with bell peppers and sausage, quiche with cheeses and leeks—stuff like that.
How are you feeling about your birthday this yeart? Great, since I get to celebrate
with so many people at the San Diego Bay Wine & Food FestivalTM. I'm just concerned about
who's going to make the cake!
What is your favorite kind of birthday cake? I have two really: the “Special Celebration
Cake” is a chocolate cake with white icing that my friend Karen Katz's autistic son Nate has
made for me since he was little (he’s now 24), and the peppermint angel food cake my mom
used to make for my birthday. My husband had a giant one made for my 50th birthday’s surprise
party!
Sponsored By:
5
How did you get started as a pastry chef? I started as a waitress, but when a line cook
didn't show up for work one night, I got thrown into the kitchen since I knew the menu and
what was in each dish. From there on I went into garde manger, and then one of my chefs,
Greg Broman, begged me to cover pastry in the fancy French restaurant where I worked, so he
could let go of the guy he had doing it. It turned out I had a natural flair for it. I always say I didn't
choose the kitchen, it chose me!
SNEAK
Where to See Gale:
Wine Spectator Celebrity Chef Dinner & Big Bottle Live Auction, November 22 - Join Chef Gale Gand and a
lineup of nationally acclaimed chefs for one unforgettable dining experience.
PEEK
Grand Tasting Event, November 23 - Watch chefs go head-to-head during the Chef of the Fest Competition at the
sizzling finale of the weeklong Festival, where Chef Gale Gand is a celebrity guest judge.
Gale’s Birthday Brunch with Friends, November 24 - Celebrate internationally acclaimed Celebrity Chef Gale Gand’s birthday
with a one-of-a-kind birthday celebration, featuring a delectable brunch menu designed by the birthday chef herself!
For details about these events and others, check out the Event Schedule on pages 33-47 or visit: sandiegowineclassic.com
22
AMUSE BOUCHE
NOVEMBER 2013
EAT
Buttermilk Panna Cotta with
Strawberry Mash is a favorite recipe
of Gale’s husband, Jimmy, and one
of our favorites too.
Photograph by Jess Dawson.
Left: The inspiration behind Gale’s
Ricotta Doughnuts comes from her
Sicilian-American mother-in-law, who
often made them for her family on
Sunday mornings.
6
7
Staging is an
unpaid internship
when a cook or
chef works briefly,
for free, in another
chef's kitchen
to learn and be
exposed to new
techniques and
cuisines. The term
originates from
the French word
stagiaire meaning
trainee, apprentice
or intern.
What kind of advice would you give to those who aspire to be in the pastry world? Stage, apprentice
and work for free as much as you can; learn French fluently; go live in France for a year to work; always say
"Yes, Chef!" and wear comfortable shoes.
You've written several cookbooks, including Gale Gand's Brunch. What is the easiest and most
difficult part of putting together a cookbook? The easiest part is coming up with the chapters and recipes
ideas. The hardest part is waiting the two years it takes to make the book and see it completed and on the shelf.
8
What is your favorite part about being such a recognized, well-known chef? Not realizing you are a
recognized, well-known chef, and then getting recognized. I am so lucky to be able to do what I love and call
it work, even though it doesn't feel like work. Also, being able to call almost any chef up to ask for a stage for
one of my assistants.
iego
Best Brunches in San D
for a swe
Whether you’re looking
good ol’ homecooking,
et tooth fix or just some
Café Chloe
go, CA 92101
721 9th Ave. | San Die
ge
Villa
t
Eas
Neighborhood:
619-232-3242
better excuse to drink
Must Have: There’s no
Café Chloe’s
than
ning
mor
on a Sunday
de Mimosa.
ona
Lem
er
refreshing Lavend
Diego, CA 92103
3940 5th Ave. | San
t
cres
Hill
:
ood
orh
ghb
Nei
619-500-3344
r pancake flight
Must Have: Order thei
es with flavors
and choose three pancak
apple Upside
Pine
sful
blis
from
g
gin
ran
ry Danish.
ber
Blue
nt
ade
dec
Down to
of brunch options for eve
Whisknladle
Urban Solace
go, CA 92104
3823 30th St. | San Die
k
Par
rth
Neighborhood: No
619-295-64
edicts are delicious,
Must Have: All of the ben
k Belly Benedict comes
Por
oc
Dur
ised
but the Bra
ed.
highly recommend
et
Snooze
San Diego has a variety
The Patio on Lamont Stre
Diego, CA 92109
4445 Lamont St. | San
Beach
ific
Pac
:
ood
orh
ghb
Nei
858-412-4648
vibrant outdoor
Must Have: This cozy and
ying a delicious
space is perfect for enjo
your friends as well as
Breakfast Flatbread with
ine.
your can
ry taste.
, CA 92037
1044 Wall St. | La Jolla
Jolla
La
:
Neighborhood
858-551-7575
Benedict with poached
Must Have: The Shrimp
e
en tomato, house mad
gre
d
frie
,
ach
eggs, spin
for.
die
to
is
aise
and
coppa, and holl
Marina Kitchen
Diego, CA
333 W Harbor Dr. | San
92101
n
Neighborhood: Downtow
619-699-8222
rt Rib Hash, a
Must Have: Try the Sho
of beef short rib,
delectable composition
lized onion,
ame
car
es,
ato
pot
roasted
hollandaise.
otle
chip
and
,
poached egg
EAT
Chef Jair Tellez’ Laja Restaurant in Baja California’s wine country.
Baja Med Cuisine:
A Compilation of Inspiration, Culture
and Locally Sourced Ingredients
Top Left: Local Valle de Guadalupe wines at Finca Altozano.
Top Middle: Fresh oyster topped with uni, kieffer pickled
avocado and sesame-nori gremolata by Chef Chad White –
Plancha Baja Med Pop-up, San Diego.
Top Right: Chef Miguel Angel Guerrero at La Querencia Baja
Med in Tijuana Plancha Baja Med Pop-up, San Diego.
By Kristin Diaz de Sandi, Blogger at lifeandfoodblog.com
EAT
T
he Northern region of
Baja California boasts a
Mediterranean climate
and terrain with vast areas
of mountains, valleys,
deserts and plains. The sparkling waters
of the Pacific Ocean provide the region's
local seafood and the majority of the
ingredients that are
served throughout
the area. Farms and
ranches with locally
raised livestock and
game are abundant
throughout the
region. The culinary
movements that are
present in Baja revolve
around the bounty
of local indigenous
ingredients. The soil
in Baja California is a
huge component, and is
what makes a difference in the fruits
and vegetables that are grown there.
and even a light and refreshing white wine
made from the Swiss Chasselas grape. With
over 70 vineyards in the valley, exploring
the variety of offerings and speaking with
the winemakers is only half the fun.
In the heart of the valley, at Chef Jair
Tellez's Laja, a salad composed of freshly
picked lettuce, tomatoes, and drizzled
with locally pressed olive oil has become
a dish that will not be forgotten. I can
y
r
a
n
i
l
u
c
d
e
t
o
n
d
an
t
u
o
b
a
d
e
k
l
a
t
t
s
o
n
e
e
b
"The m
s
a
h
s
r
a
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y
t
n
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ec
r
n
i
h
t
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w
t
n
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m
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v
o
m
."
e
n
i
s
i
u
c
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e
M
a
j
a
B
the
Take the Valle de Guadalupe for instance,
also known as Mexico's sprawling wine
country. It produces 95% of the wine in
Mexico. You will find varietals ranging
from Cabernet Sauvignon or Tempranillo
based bold blends, to velvety Carignan,
The cuisine in the wine country is centered
around the beautiful produce, animals
from local ranches, as well as the seafood
coming in from Ensenada. A rustic charm
and serenity, while being surrounded by
picturesque views, is what has marked the
valley as one of my favorite places in
the world.
also vouch for the fact that I have never
been able to experience—and enjoy—
the range of edible flowers that I have
prior to visiting Chef Diego Hernandez's
Corazon
de Tierra.
Ensenada is not only known for its
battered and fried-to-a-perfect-golden-hue
fish tacos, but it is also known for chefs
like Benito Molina and his wife Solange
Outdoor cooking at Chef Javier Plascencia’s Finca Altozano in Valle de Guadalupe.
EAT
Muris of Manzanilla, who have been preparing
and perfecting the regions freshest seafood for over
a decade. Oysters, sashimi and ceviche doused
in fresh lime juice, with touches of soy sauce and
ginger, only begin to showcase the use of both
Mexican and Asian influences.
View of Valle de Guadalupe’s vineyards from Encuentro Guadalupe.
Along with the wonderful wines coming out of the
Valle de Guadalupe, the craft beer scene is also
on the rise in Baja. Local brewers in both Tijuana
and Ensenada have claimed to be inspired by the
bustling craft beer scene in San Diego. A tall, icy
cold mug of local beer paired with fresh ceviche or
smoky charred tacos are just meant for each other.
The most talked about and noted culinary
movement within recent years has been the Baja
Med cuisine. The concept of Baja Med stems from
the combination of three different types of cuisine.
These include the Asian cuisine inspired by the
city and inhabitants in Mexicali, a Mediterranean
influence from Spain and the climate of Baja
California, as well as strong Mexican traditions,
ingredients and spices. Although many chefs have
been using and cooking with the ingredients in
Baja, it is this movement that has been trademarked
and talked about worldwide.
Chef Miguel Angel Guerrero became one of the
pioneers for this movement after opening his first
La Querencia restaurant in Rosarito back in 2001.
These days, the new La Querencia location is in
the gastronomic district of Tijuana, but his garden
where he sources the produce for all three of his
restaurants remains in Rosarito. Also an avid hunter,
you can admire Guerrero’s photos on the restaurant
walls, which include snapshots of previous
adventures and expeditions he has been on since
he was a child. Some of the dishes offered at La
Querencia range from roasted duck tacos, to an
array of vegetables, seafood and meat carpaccios,
and locally sourced oysters. The touches of oriental
sauces, sesame and ginger are clean and apparent
of the Asian influence.
El Taller, another of Guerrero’s restaurants, is known
for their signature Baja Med style pizzas—thin crust
pizzas topped with locally sourced
ingredients, such as abalone chorizo
and roasted lamb, or the famed
mole pizza. All of the pizza pies are
cooked to perfection in a wood fired
grill, where just the aromas alone will
have your mouth watering. His most
recent Baja Med addition to the city
of Tijuana is El Colegio on
Revolution Street.
Another chef hitting the headlines
with his energetic passion and
devout love for Tijuana and the
Baja California region is Chef
Javier Plascencia. He grew up in a
family of restaurateurs and, to this
day, continues to build his family’s
restaurant empire, with one restaurant
even venturing north of the border in
Bonita, California. He brings his own
La Plancha Pop Up Dinner: Celebration of Baja & Tequila Tasting
Monday, November 18, 2013
6:30 pm to 9:30 pm
Location: Romesco Baja Med Bistro
Reservations: 619-475-8627
26
AMUSE BOUCHE
Take part in an experience of Baja cuisine at the La Plancha Pop Up Dinner
during the San Diego Bay Wine & Food FestivalTM. A unique collaboration of
Baja and San Diego chefs, including Chad White of Plancha Baja Med, Javier
Plascencia of Mision 19 and Jason Knibb of Nine-Ten, will prepare a 6-course
meal with tequila pairings handpicked by Marcela Valladolid of Hacienda de la
Flor and Food Network's “Mexican Made Easy”.
SNEAK
PEEK
NOVEMBER 2013
are in luck because San Diego
chef Chad White has taken it
into his own hands to spread
his love and appreciation for
the movement through his own
schedule of pop-up dinners.
White’s enthusiasm for Baja
radiates off of him and can be
tasted through the unique and
delicious dishes that he develops.
It gives him the chance to cook
freely and truly construct plates
with techniques, ingredients and
flavors that constantly leave
him inspired.
Chef Benito Molina’s Manzanilla
Restaurant in Ensenada.
Locally caught fish and vegetables on a bed of Japanese noodles
by Chef Miguel Angel Guerrero – La Querencia, Tijuana.
approach to Baja Med cuisine, which is
apparent at his upscale restaurant Mision
19 in Tijuana. He expresses a great deal
of dedication and importance for the local
ingredients and products, which come
shining through in signature dishes such as
grilled oysters topped with ponzu sauce, chicharron
and Mexican lime foam, and his creamy scallop
parfait with layers of avocado merengue, touches of
soy sauce, and a “sand” made from tostadas
and chicharron.
Perhaps you have not yet had the chance to make
it to the other side of the border but would still love
to enjoy the flavors of Baja Med cuisine? Well, you
The beauty behind Baja
California’s culture and cuisine
are the admirable chefs and
their creations, which are in a
constant state of growth. A meal,
whether it is just ten minutes or
an hour south of the border, is
sure to keep you yearning for
more. There is nothing like it in
any other part of the world.
Please enjoy our wines responsibly. © 2013 Robert Mondavi, Acampo, CA
EAT
By Michelle Metter
The Fit Foodie:
Will Run For Food
You have to pay to play, or so the saying goes, and for those self-professed foodies among us, the statement could not be closer to
the truth. Though the term “foodie” has rapidly permeated part of our pop culture lexicon, foodies by and large have an undeniable
passion for plated yumminess that more often than not comes at a calorie busting price. These indulgent sojourns into restaurants
worldwide also find many of us seeking a balance in our every day lives and a desperate desire to integrate our passion for great
food with a healthy and fit lifestyle. Enter “The Fit Foodie,” a new breed of culinary experiences delivered to fellow eaters that delivers
an action-packed weekend of fitness and gourmet experiences at every turn. Come on, let’s go earn those calories!
Cooking Light & Health Magazines’ The Fit Foodie Presented by Citi
Take in one or all of these healthy-minded events during this tasty weekend:
Friday, November 22
Southwestern Holiday Showstoppers
Cooking Light & Health Magazines’ The Fit Foodie 5k
Presented by Citi
Join Chef Tiffany Vickers Davis, head of the test kitchens at
Cooking Light Magazine, as she takes you through a host
of holiday fare from the Southwest—from a rich posole
using leftover turkey, to a swingin’ Sangria bejeweled with
seasonal fruits, and even a tamale recipe with tricks to help
you steam them perfectly in your oven! Not only will you
have a new arsenal of family and guest favorites, you will be
able to eat them guilt-free with the Cooking Light guarantee
of delicious flavor without all the calories.
Put those running shoes to work as you navigate your way
around America’s Finest City, and enjoy beautiful views of
San Diego’s Embarcadero. Cruise across the finish line at the
Hilton San Diego Bayfront, and get ready to celebrate your
success in style. At the Finisher’s Village, you’ll enjoy a postevent celebration and some well deserved pampering with
chef demos, Cupcake Vineyards wine tasting, refuel stations,
post race photos, and more!
Macy’s School of Cooking
3:30 pm – 5:00 pm
Cooking Light & Health Magazines' The Fit Foodie PreRace VIP Dinner Presented by Citi
San Diego Bayfront
6:00 pm – 9:00 pm
Fuel up for the big race with a delicious and nutritious
dinner! Editors from both Health Magazine and Cooking
Light will be there to help you energize and have a little
Friday night fun. During the dinner you’ll learn expert tips
and tricks for having a great run and enter to win amazing
giveaways.
Embarcadero Marina Park South/Hilton San Diego Bayfront
Race start: 7:30 am
Finisher’s Village: 8:00 am – 12:00 pm
On the morning of the race, Health Magazine will host a
group stretch to loosen up those muscles in preparation for the
race!
Cooking Light & Health at the Finisher's Village
Get insider access to Cooking Light and Health editors and
experts! It’s your chance to wind down and receive fitness
and nutrition consultations, demonstrations, tastings, and
special giveaways.
Featuring:
Citi® Refuel Station at the Finisher's Village
You did it! Now that the finish line is behind you, it’s time to relax and
reenergize. Kick up your feet, grab a healthy snack, and then capture the
moment in the “Citi Photo Finish” booth!
Healthy Holiday Swap Presented by Crest Pro Health
Get ready for the holiday season with Cooking Light’s Executive Chef Anna
Bullett and then head over to the Crest Pro Health tent to sample some of Anna’s
delicious recipes.
Finisher's Village Demo Stage
Watch live cooking demos from local and nationally known chefs! Demos will
begin at 8:40 am, with a new demo every 30 minutes.
Food Truck Gathering at the Finisher's Village
Healthy and gourmet food trucks will be on-hand selling a variety of
made-to-order dishes!
Crossing the finish line has never tasted so good!
get happy
with
H
EVERY DAY. EVERYWHERE.
HEALTH.COM
EAT
The cast for this November’s Fete du Fit includes:
Sunday, November 24
Celebrity Sunrise Yoga & Brunch
Kristin McGee
Celebrity Trainer
Yoga, Pilates, Fitness
Not pictured here: Anna Bullet, Executive Chef, Cooking Light Magazine
Hilton San Diego Bayfront
Yoga: 8:30 am
Marketplace & Brunch: 9:30 am
The editors of Cooking Light and Health
magazines invite you to join them for
a refreshing and revitalizing Sunday
morning experience. Awaken your mind
and body during a sunrise yoga session
at the Hilton San Diego Bayfront, where
anyone from beginner to intermediate
levels can take part in the balancing
and strengthening that yoga has to offer.
Afterwards, gather with your fellow yogis
for a delicious and nutritious brunch,
featuring a talk by Kristin McGee.
Scott Mowbray
Editor
Cooking Light Magazine
Tiffany Vickers Davis
Test Kitchen Manager
Cooking Light Magazine
Mareya Ibrahim
The Fit Foody
Melissa d’Arabian
TV Host
Food Network/
Cooking Channel
Bernard Guillas
Executive Chef
La Jolla Beach &
Tennis Club
Jeff Rossman
Executive Chef
Terra American Bistro
Race registration and event
tickets available online at:
sandiegowineclassic.com/thefitfoodie
Elaine Ardizzone
Co-Owner
Sweet Cheeks
Baking Company
Donna Cellere
Co-Owner
Sweet Cheeks
Baking Company
ADVERTISEMENT
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Distinctly San Diego
The Hilton San Diego Bayfront offers you all the amenities of downtown San Diego just steps from the hotel.
Experience the vibrant Gaslamp Quarter featuring world-class shopping, dining and entertainment. Visit the
always-popular Seaport Village or explore the world-famous San Diego Zoo, SeaWorld and Balboa Park.
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winter rates from $99. Offer expires: December 30, 2013.
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Event Schedule
Southern California's
LARGEST
WINE & FOOD
FESTIVAL
Check out all the mouthwatering details ahead!
1
2
3
Events at a Glance
4
Friday, November 22
Monday, November 18
Pinot Nirvana Featuring a Panel of Pinot Noir Winemakers
La Plancha Pop Up Dinner: Celebration of Baja & Tequila Tasting
Marriott Marquis & Marina | 11:30 am – 12:30 pm
Romesco Baja Med Bistro | 6:30 pm – 9:30 pm
Italian Master Class: A Wine + Food Experience Featuring Acquerello’s
Chef Suzette Gresham and Giancarlo Paterlini
Macy’s School of Cooking | 11:30 am – 1:30 pm
Featuring Beer Sommelier “Dr.” Bill Sysak
Belgian Beer Luncheon Presented by Stella Artois and Bankers Hill
Bar + Restaurant Featuring James Beard Nominee Chef Carl Schroeder
Stone Brewing World Bistro & Gardens - Liberty Station | 4:00 pm – 5:30 pm
Bankers Hill Bar + Restaurant | 12:00 pm – 2:00 pm
The San Diego Classics: Fish Tacos & Craft Beers
Featuring the Fish Taco TKO Competition
Stone Brewing World Bistro & Gardens - Liberty Station | 6:00 pm – 9:00 pm
Bertrand at Mister A’s | 12:00 pm – 2:00 pm
The Riedel Tasting
Marriott Marquis & Marina | 1:30 pm – 2:30 pm
1 SWISH: Serious Sips & Urban Eats—The Burger Bash Edition
Presented by Simply Naked Wines, Svedka Vodka and Dining Out
Hosted by “Top Chef All Stars” Winner Richard Blais
Featuring Master Sommelier Frederick L. Dame SOLD OUT
San Diego Public Market
6:00 pm – 10:00 pm VIP Access
7:00 pm – 10:00 pm General Admission
Marina Kitchen | 3:00 pm – 5:00 pm
Southwest Holiday Showstoppers Presented by Cooking Light Magazine
Featuring Test Kitchen Manager of Cooking Light Magazine
Haute French Cuisine & Vintage Burgundy Tasting Featuring James Beard
Nominee Chef William Bradley
Macy’s School of Cooking | 3:30 pm – 5:00 pm
Addison Del Mar | 6:30 pm – 9:00pm
Master Sommelier Blind Tasting Featuring Master Sommelier Joseph
Spellman and Panel of San Diego Sommeliers
Passion for Fusion Sponsored by BevMo!
Featuring Master Chef Peng S. Looi
Cooking Light & Health Magazines' The Fit Foodie Race:
Pre-Race VIP Dinner Presented by Citi
Macy’s School of Cooking | 11:30 am – 1:00 pm
Hilton San Diego Bayfront | 6:00 pm – 9:00 pm
Rock Your Roll: Sushi Making with the Masters Sponsored by BevMo!
Marriott Marquis & Marina | 11:30 am – 1:00 pm
4 The Vault: Reserve & New Release Tasting and Silent Auction
Featuring Official Festival Artist Thomas Arvid
Thomas Arvid Luncheon with David Arthur Vineyards at Fleming’s San
Diego Featuring David Long
Fleming’s Prime Steakhouse & Wine Bar – San Diego | 12:00 pm – 2:30 pm
Louis Latour Double 9-Year Vertical Wine Tasting Featuring President of
Louis Latour Bernard Retornaz
5
Embarcadero Marina Park South/Hilton San Diego Bayfront | 8:00 am – 12:00 pm
6 Grand Tasting Event
2 Pappy Van Winkle Tasting Experience Presented by Imbibe Magazine
Embarcadero Marina Park North
11:00 am – 3:00 pm Trade, Early Entry and VIP Pass Presented by Harrah’s
12:00 pm – 3:00 pm General Admission
Location Veiled Until Purchase | 2:00 pm – 4:00 pm
3 An Introduction to Juniper & Ivy Presented by Citi
Featuring “Top Chef All-Stars” Winner Richard Blais
7 Timeless Beauty: The 10th Anniversary Celebration Presented by Stella
Artois Featuring Official Festival Artist Thomas Arvid
Macy’s School of Cooking | 3:30 pm – 5:00 pm
The Best American Cheeses You’ve Never Heard Of & The Wines That Pair
Perfectly Sponsored by BevMo! Featuring James Beard Award Winner
Laura Werlin and Advanced Sommelier Lisa Redwine
Downtown San Diego | 6:00 pm – 9:00 pm
Sunday, November 24
8 Gale Gand’s Birthday Brunch with Friends Presented by Wholesome
Sweeteners Featuring the Birthday Celebrant Chef Gale Gand,
The Hearty Boys and Chef Aron Schwartz
Wine Spectator Celebrity Chef Dinner & Big Bottle Live Auction
5
Cooking Light & Health Magazines' The Fit Foodie 5K Presented by Citi
Marina Kitchen | 10:00 am – 12:00 pm
6
7
8
Events in Detail
Monday, November 18
La Plancha Pop Up Dinner:
Celebration of Baja & Tequila Tasting
Date: Monday, November 18
Time: 6:30 pm to 9:30 pm
Location: Romesco Baja Med Bistro
Attire: Casual
Price: $75.00++
"It's Like a High-Five in
the Mouth"
A unique collaboration of Baja and San Diego chefs to include Chad White of Plancha
Baja Med, Javier Plascencia of Mision 19 and Jason Knibb of Nine-Ten. Feast upon six
uniquely styled courses with handpicked tequila pairings selected by Marcela Valladolid
of Hacienda de la Flor and Food Network's “Mexican Made Easy.” The Plancha Baja
Med tagline is, "It's like a high-five in the mouth," and with this line up of chefs, it
promises to be just that.
The term “plancha” is Spanish for "iron," and is the type of griddle used in Mexican cooking, similar to a flat top grill. "Baja
Med" refers to the culinary movement where Mexican, Mediterranean and Asian cuisine are fused together to create one
mouthwatering, flavor explosion. Chef Chad White began a journey of pop-up dinners in this style, where he has been able to
take creative liberty to cook what he wants, however he wants, wherever he wants. The sky is the limit. Now is your chance to
take part in the La Plancha experience.
Chef Chad White owns EGO
Culinary Trends, creating menus for
signature events in and out of San
Diego, such as the Sundance Film
Festival. White served as Executive
Chef at Sea Rocket Bistro and is
currently Executive Chef/Owner of
Plancha Baja Med, a unique popup restaurant that celebrates his
travels in Baja.
A recognized name in culinary
circles across the country, Chef
Jason Knibb of NINE-TEN
Restaurant in La Jolla has amassed
many awards for his style and
cuisine, including: Gayot's Top 10
;
Molecular Restaurants in the U.S.
2012 Zagat Top 10 Restaurants in
San Diego; and 2010 Rising Star
from StarChefs.
Chef Javier Plascencia works
arduously both in Mexico and
The United States, appearing
in festivals, conferences and
presentations, where he fosters the
value and use of local ingredients.
Plascencia’s restaurant, Mision
19, was recently named Best New
Restaurant in Travel+Leisure’s
Gourmet Awards Mexico.
Soon after her first cookbook
release, Chef Marcela
Valladolid landed a dream
job as the host of her own Food
Network show, "Mexican Made
Easy." In 2011, Marcela released
a second cookbook called
s
Mexican Made Easy, which serve
as a companion to her Food
Network show.
PLAY
Date: Tuesday, November 19
Location: Stone Brewing World Bistro &
Gardens – Liberty Station
Attire: Casual
Price: $45.00
Stone Brewing Co. Craft Beer Ambassador “Dr.” Bill Sysak hosts an afternoon
of unexpected and delicious flavor combinations as he pairs some of the
finest artisanal cheeses with beers from around the world. Many people have
yet to discover that beer is a worthier food partner for cheese than wine,
with its much wider range of styles and flavors. Our resident beer genius and
Certified Cicerone, “Dr.” Bill, is on a mission to enlighten the masses and
elevate beer to its rightful place as the ultimate pairing beverage.
"Dr.” Bill Sysak is a
Certified
Cicerone® and has pro
ven expertise
in selecting, acquiring
and ser ving
craft beers. He sugges
ts the beer, wine
and food pairings for
the menus at
Stone Brewing World
Bistro & Gardens
and coordinates many
Stone Brewing
events. Sysak has been
featured in such
publications as New Yor
k Times, Draft
Magazine, Imbibe, The
Los Angeles
Times, and Food & Wi
ne Magazine.
The San Diego Classics:
Fish Tacos & Craft Beers
Date: Tuesday, November 19
Location: Stone Brewing World Bistro & Gardens – Liberty Station
Attire: Casual
Price: $45.00
What’s more classic San Diego than craft beers and “The Fish Taco”? This new
signature event celebrates the two classics along with the featured Fish Taco
TKO Competition that will pit the top fish-taco-makers against each other in a
mouthwatering battle of this San Diego favorite. Hosted at the new Stone Brewing
World Bistro & Gardens location in Liberty Station, attendees will be immersed in a
true San Diego experience, sampling unique craft beers on draft while weighing in
on the chefs' fish taco creations.
36
AMUSE BOUCHE
Sponsored By:
NOVEMBER 2013
PLAY
SWISH: Serious Sips & Urban Eats
—TheBurger Bash Edition
Presented by Simply Naked Wines, Svedka Vodka and Dining Out
Hosted by “Top Chef All Stars” Winner Richard Blais
Richard Blais, the
winner of Bravo TV’s
“Top Chef All-Stars,” is
known for his innovative
and personal take on
classic American bistro
cuisine. Blais relocated
to Atlanta in 2000 where
he founded Trail Blais.
In early 2014, Blais will
open his first West Coast
restaurant, Juniper & Ivy,
in San Diego.
Celebrate the official start to the San Diego Bay Wine & Food
FestivalTM at this exclusive party hosted by “Top Chef All-Stars” winner
Chef Richard Blais, where you'll mix and mingle with friends of the fest
and sip libations from featured brands and sponsors, all while tasting
the best burgers and sides from San Diego and celebrity guest chefs.
The city's hottest chefs will be handcrafting unique burgers for every
taste bud. During the event, you’ll also get a sneak peek of the Grand
Tasting's chef lineup and Chef of the Fest contenders during the live
star-studded Celebrity Chef Photo Shoot.
Date: Wednesday, November 20
Time: 6:00 pm to 10:00 pm (VIP Access)
Sponsored By:
7:00 pm to 10:00 pm (General Admission)
Location: San Diego Public Market
Attire: Sophisticated Casual
Price: $65.00 (VIP), $45.00 (General Admission)
Proceeds partially benefit the San Diego Public Market
Haute French Cuisine & Vintage Burgundy Tasting
Featuring James Beard Award Nominee Chef William Bradley
Relais and Châteaux Grand Chef William Bradley of San Diego's only
Five-Star/Five Diamond restaurant will prepare a superb six-course
dinner to be magnificently paired with vintage Burgundy tastings
selected by Wine Director Elizabeth Huettinger. Addison is a five-time
recipient of Wine Spectator's Grand Award. The wines are always
selected to complement Chef Bradley's tasting menus, which feature
local ingredients with contemporary French-influenced courses.
Chef William Bradley and his
culinary talents have garnered
significant praise since The Grand
Del Mar's signature dining venue
opened in 2006. Addison is
Southern California's only Forbes
Five-Star and AAA Five Diamond
restaurant. Bradley is a James Beard
Award nominee for both Rising Star
Chef and Best Chef: West.
Date: Wednesday, November 20
Location: Addison Del Mar
Certified Sommelier Elizabeth
Huettinger is responsible for
the maintenance of Addison's
37,000-bottle wine collection.
She supervises the highly trained
sommelier team, as well as
contributes to the outstanding wine
dinners, tastings and seminars for
which Addison is known.
Attire: Upscale Chic
Price: $350.00++
Menu available online at sandiegowineclassic.com
Sponsored By:
NOVEMBER 2013
AMUSE BOUCHE
37
PLAY
Chef Peng Looi has
been
a guest chef at the pre
stigious
James Beard House. His
restaurant, Asiatique, wa
s
awarded Best Asian Res
taurant
by Louisville Magazine
and Top
125 Restaurants Nation
wide by
Bon Appetit.
Passion for Fusion
Featuring Master Chef Peng S. Looi
Date: Thursday, November 21
At the heart of all cuisine is fusion, where
chefs become inventive with the mix and
mingling of various flavors and traditions
from all over the world. Balancing complex flavors to create an east-meets-west
cuisine, Chef Looi will take you through a step-by-step journey into the depths of
Asian fusion. This class demonstrates a simple approach to modern Asian cooking
using regional ingredients and techniques. From Malaysia to India, with a French
twist, Chef Looi's eclectic background incorporates east-west cuisine without borders.
Time: 11:30 am to 1:00 pm
Location: Macy’s School of Cooking
Attire: Casual
Price: $70.00
Sponsored By:
Rock Your Roll: Sushi Making with the Masters
In this class, you will learn how to bring the delicate tastes of sushi from sea to plate. Chef
Jeffrey Roberto will walk you through the entire sushi-making process, from breaking down
the fish to rolling out the rice, all while enjoying flights of sake. After
Sponsored By:
fabricating a whole tuna and yellowtail from Japan, witness the creation
and taste the results of the basic California roll, spicy tuna handrolls,
sashimi and nagiri, and a special Festival roll.
Location: Marriott Marquis & Marina
Attire: Casual
Price: $45.00
Chef Jeffrey Roberto
started his sushi career when
there were only a handful of
Japanese restaurants in San
Diego. A classically trained
chef, Roberto had 10-years
of experience before
opening Sushi on a Roll.
Thomas Arvid Luncheon with David Arthur Vineyards
at Fleming's San Diego Featuring David Long
An intimate luncheon hosted by Official
Festival Artist Thomas Arvid and David
Long of David Arthur Vineyards, this event
gives you the opportunity to see a collection
of Thomas Arvid's work, while chatting with
the artist himself. In addition, attendees will
have an opportunity to meet the owner of
David Arthur Vineyards, David Long, and
enjoy a selection of his wines, including the
2011 Chardonnay, 2009 Meritaggio and
2010 Elevation 1147. Seating is limited.
Location: Fleming’s Prime Steakhouse
& Wine Bar – San Diego
Attire: Casual
Price: $125.00++
Owner of David
Arthur Vineyards
David Long
Official Festival Artist
Thomas Arvid
38
AMUSE BOUCHE
NOVEMBER 2013
PLAY
Louis Latour Double 9-Year Vertical Tasting
Featuring Louis Latour President Bernard Retornaz
In this rare tasting opportunity, Louis Latour Inc. President
Bernard Retornaz will walk attendees through each of the
wines in the Louis Latour collection, giving commentary
on their superior flavors and characteristics. Sip on
these exquisite wines and enjoy light food during this
incredible tasting. Seating is limited.
This vertical tasting will include:
Corton Charlemagne Domaine Louis Latour
2011, 2010, 2009, 2008, 2006, 2005, 2003, 2002, 2001
Price: $150.00
Château Corton Grancey Domaine Louis Latour
2011, 2010, 2009, 2008, 2006, 2005, 2003, 2002, 2001
Bernard Retornaz is
the
President for the US sub
sidiar y of
Louis Latour Inc. and has
29 years
of experience in the win
e industr y.
Sponsored By:
Pappy Van Winkle Tasting Experience
Presented by Imbibe Magazine
Experience one of the world’s most sought after bourbons at
this exclusive tasting, where you have the rare opportunity
to taste bourbons from the Old Rip Van Winkle Distillery,
including Pappy Van Winkle's Family Reserve 20-year-old—
the #1 rated whiskey in the world—Pappy's 23-year-old
bourbon, the Van Winkle Family Reserve, and the Reserve
Rye. Then, step behind the bar and learn how to mix timehonored cocktails with bartending pros, Nathan Stanton and
Anthony Schmidt, two of the city’s most respected barkeeps.
Jim Bryant works
as Southern California
Sales Manager for
Sazerac Company and
has over 23 years of
experience in the spirits
industry.
Location: Veiled Until Purchase
Price: $200.00
Sponsored By:
Anthony Schmidt is
a nationally and locally
recognized awardwinning bartender
who has worked for
the San Diego’s most
progressive cocktail
establishments.
Visionary restaurant
pioneer, Nathan
Stanton, has been at
the helm of San Diego’s
most progressive
dining and cocktail
establishments for the
past half-decade.
An Introduction to Juniper & Ivy
Presented by Citi
Featuring "Top Chef All-Stars" Winner Chef Richard Blais
In this class, Chef Richard Blais of Bravo TV’s “Top Chef
All-Stars,” will reveal a taste of the food and philosophy
from his upcoming restaurant in Little Italy, Juniper & Ivy,
which opens in early 2014. Using ingredients sourced
solely from the neighborhood’s famous Mercato, Blais
will incorporate the innovative signature techniques for
which he is most well known.
This event is a Citi® Cardmembers’ exclusive.
NOVEMBER 2013
Attire: Casual
Price: $70.00
Sponsored By:
Richard Blais, winner
of
Bravo TV’s “Top Chef AllStars,”
is known for his innova
tive
and personal take on cla
ssic
American bistro cuisine
.
AMUSE BOUCHE
39
PLAY
Continued ...
The Best American Cheeses You've Never Heard Of
& The Wines That Pair Perfectly
Featuring James Beard Award Winner Laura Werlin and Advanced Sommelier Lisa Redwine
The phrase "American cheese" no longer refers just to single-wrapped slices. With award-winning cow, sheep and goat's
milk cheeses being made in every corner of the country, America is unquestionably the most exciting cheese-producing
country in the world. In this seminar, American cheese cheerleader, author and educator, Laura Werlin, will bring some of
the most delectable, swoon-worthy cheeses you've never heard of from around the country for tasting along with American
wines to pair with them. This could be nothing less than the best American food (and drink) experience you've had all year!
Attire: Casual
Price: $70.00
Sponsored By:
An expert in cheese and
wine pairing, Laura
Werlin has received the
prestigious James Beard
award for her book “The
All American Cheese
and Wine Book” and a
nomination for her book,
“Laura Werlin's Cheese
Essentials”. Her most
recent book, “Mac & Cheese, Please!”,
focuses on one of America's favorite
comfort foods.
Lisa Redwine is only
the second woman in
San Diego to earn the
Advanced Sommelier
accreditation. As
Director of Restaurants
and Beverage
Operations at the La
Jolla Beach & Tennis
Club, Redwine uses her
expertise to develop innovative seasonal
beverage programs for its multiple dining
venues, including The Marine Room and
The Shores Restaurant.
BevMo! has thousands of items to choose from including
all your favorite, wine, beer, spirits, snacks and more.
Grab a friend and join us at our weekly wine tasting.
Wine Tasting Every Week
Explore the world of wine, beer and old-time soda at BevMo!
• Friday, 4pm – 7pm
• Saturday, 2pm - 5pm
• All San Diego locations
YOUR NEIGHBORHOOD BEVERAGE STORE
12 San Diego Area Locations: Carmel Mountain, Mission Valley, Mira Mesa, Point Loma,
Encinitas, La Mesa, La Jolla, Oceanside, Solana Beach, Escondido, Chula Vista, Santee,
Mission Valley North — Opening in El Centro in November. | BevMo.com
PLAY
Wine Spectator Celebrity Chef Dinner
& Big Bottle Live Auction
Attire: Formal (Black Tie Preferred) / Ribbons (Chaîne members)
Price: $250.00
Menu available online at sandiegowineclassic.com
Join nationally acclaimed celebrity chefs and 15 legendary
wineries in an unforgettable dining experience. Your evening
begins at the event's reception, where you will collect your bidder
paddles, sample a few fresh oysters from Carlsbad Aquafarm and
indulge at the Karlsson’s Martini Bar alongside a vast display of
tray passed hors d'oeuvres.
Live Auction Benefiting Scholarships Provided By:
Sponsored By:
At 6:00 PM, the Live Auction begins, where upwards of 25
magnificent wine lots will be sold. Master Sommelier Joseph
Spellman moderates the auction with proceeds benefiting culinary
and enology scholarships awarded by the American Institute of Wine & Food and the Chaîne des Rôtisseurs. Official Festival
Artist Thomas Arvid will auction off this year’s official painting, "Just In Case,” and also will host a table during the dinner.
At 7:30 PM, you are invited into the main dining area where you will be hosted by one of 15 prestigious wineries. Sit back
and relax as you indulge in each course, expertly prepared by one of our celebrity chefs and paired with one of the wineries'
flagship vintages and varietals.
NOVEMBER 2013
Chef Gale Gand was
recognized in 2011 as
Outstanding Pastry Chef
of the Year by the James
Beard Foundation and
was host of the long
running Food Network
show "Sweet Dreams.”
has accrued a multitude of
praise for her cooking. As
an Antonin Careme medalholder, Gresham is only
the second woman to earn
that title since Julia Child.
Chef Bernard Guillas’
culinary skills have won
him celebrity status in San
Diego and several awards,
including Chef of the Year
by San Diego Magazine
and the San Diego
Restaurant Association’s
Gold Medallion Award.
Chef Peng Looi has
been a guest chef at the
prestigious James Beard
House. His restaurant,
Asiatique, was awarded
Best Asian Restaurant
by Louisville Magazine
and Top 125 Restaurants
Nationwide by Bon Appetit.
Within his 30-year career,
Chef Grant MacPherson
has helped open and design
kitchens for many prestigious
hotels, including the Wynn
Macau, Wynn Las Vegas and
Wynn Encore.
Chef Alex Stupak
has won many awards,
including 2013’s Best New
Chef by Food & Wine
Magazine, and a James
Beard Foundation Best New
Restaurant nomination for his
restaurant, Empellón Cocina.
Named Washington's
Chef of the Year in
2009, Chef Robert
Wiedmaier has not
gone unnoticed in the
public eye for his passion
to be a dutiful chef and
respect for the product.
Chef Roy Yamaguchi
was recognized in 1993
as Best Pacific Northwest
Chef by the James Beard
Foundation. Yamaguchi’s
success led to the opening
of the first Roy’s in 1988.
Today there are over 31
locations worldwide.
Internationally renowned
for his iconic paintings that
celebrate the enjoyment
surrounding the wine
experience, Thomas
Arvid is an art world
phenomenon.
AMUSE BOUCHE
41
PLAY
Friday, November 22
Pinot Nirvana
Date: Friday, November 22
This class gives you an insider’s look at one of California's best Pinot Noir growing
regions: the Central Coast. Listen to the discussion as five notable winemakers known
for creating these magnificent reds explain how they produce a handful of the best
Pinot Noirs there are to offer.
Time: 11:30 am to 12:30 pm
Attire: Casual
Price: $65.00
This year's Pinot Nirvana panel includes:
Ryan Deovlet
Winemaker
Deovlet Wines
Leslie Mead
Renaud
Winemaker
Foley Estates
Kris Curran
Winemaker
D'Alfonso-Curran
David Whitehair
Assistant Winemaker
Foxen Winery
Trey Fletcher
Winemaker and
General Manager
Bien Nacido Vineyards
Italian Master Class: A Wine + Food Experience
Featuring Acquerello's Chef Suzette Gresham and Giancarlo Paterlini
Join Chef Suzette Gresham and Italian wine expert Giancarlo Paterlini, both of the famed Acquerello in San Francisco, for an
unparalleled Italian wine and culinary experience. In this class you will learn Italian cooking techniques and tips from Chef
Suzette Gresham, receive recipes for each dish prepared in the class, taste Italian wines selected by Giancarlo Paterlini and
learn the history of each of the paired wines.
Attire: Casual
Price: $70.00
has accrued a multitude of
praise for her cooking. As
an Antonin Careme medalholder, Gresham is only the
second woman to earn that
title since Julia Child.
Giancarlo Paterlini, a
native of Bologna, Italy, has
worked at some of the finest
hotels and restaurants in the
world. Paterlini is widely
acknowledged as a foremost
authority on Italian wine in
the Bay Area.
Belgian Beer Luncheon Presented by Stella Artois and
42
Featuring James Beard Nominee Chef Carl Schroeder and
Belgian Master Beer Sommelier Marc Stroobandt
Feast upon the delightful culinary
creations of Executive Chef Carl
Schroeder and Chef de Cuisine
Ted Smith of Bankers Hill Bar
+ Restaurant while sipping
specifically paired Belgium beers
from Leffe, Hoegaarden and
Stella Artois.
Ticket Price: $95.00++
AMUSE BOUCHE
Location: Bankers Hill Bar + Restaurant
Attire: Casual
Sponsored By:
Chef Carl Schroeder
is a two-time James
Beard Foundation SemiFinalist for Best Chef:
Pacific.
Marc Stroobandt
is a Belgian Master
Beer Sommelier and
member of the British
Guild of Beer Writers.
NOVEMBER 2013
PLAY
Take part in an exclusive 10-year vertical tasting and four-course lunch featuring wines from
legendary Napa Valley winery, Chateau Montelana, whose wine won the historic Judgement of Paris
tasting in 1976. Winery Vice President Brian Baker will be on-hand to lead the tasting, featuring the
winery’s 1997-2006 Estate Cabernet Sauvignon. Only 12 seats are available.
Location: Bertrand at Mister A's
Price: $195++
The Riedel Tasting
In this class, you will experience how a carefully selected
wine glass makes all the difference when tasting fine wine.
Learn firsthand from the most innovative wine glassmakers
of all time, and find out why Riedel wine glasses make the
perfect accompaniment to your wine. Attendees will be able
to apply their newfound knowledge by bringing home a
complimentary set of Riedel glasses.
Attire: Casual
Price: $125
Attendees receive a Vinum XL Red Wine Tasting Set, which
includes a Pinot glass, a Syrah glass and a Cabernet
Sauvignon or Bordeaux glass ($103 value).
Featuring Master Sommelier Frederick L. Dame
In this once-in-a-lifetime experience, taste the elite cult wines of California alongside
gourmet charcuterie and cheeses. These wines are limited in number and are
extremely difficult to obtain, often with
interested buyers on waiting lists for years. Due
to the rare nature of these wines, this tasting
will be exclusive for only 12 attendees.
Wines include Screaming Eagle, Hundred Acre,
Hourglass, Vineyard 29, Grace Family, Harlan Estate,
Colgin, and Bryant Family.
NOVEMBER 2013
Price: $550.00 – SOLD OUT
Master Sommelier Frederick
L.
Dame brings an impressive blen
d of
experience, expertise and enthusias
m
to the world of wine and cuisine.
He is
currently the President of the Guild
of
Sommeliers Education Foundation
and
holds two Honorar y Professorships.
AMUSE BOUCHE
43
PLAY
Friday, November 22
Continued ...
Southwestern Holiday Showstoppers
Featuring the Test Kitchen Manager of Cooking Light Magazine,
Join Cooking Light’s Test Kitchen
Manager, Tiffany Vickers Davis,
as she takes you through a host of
holiday fare from the Southwest.
Davis will teach you how to
prepare a posole recipe using
leftover turkey, a swingin’ Sangria
bejeweled with seasonal fruits,
and a tamale recipe with tricks to
help you steam them perfectly in
your oven! You and your guests
will be able to enjoy these recipes
guilt-free with the Cooking Light
guarantee of delicious flavor
without all the calories.
Attire: Casual
Price: $55.00
Chef Tiffany Vickers Davis
sharpened her culinary skills at high
profile restaurants like Crook’s Corner
in Chapel Hill and Magnolia’s Bar and
Grill in Charleston, SC. Since 2001,
Davis has been with the Cooking Light
test kitchen, where she works as Test
Kitchen Manager.
Sponsored By:
Master Sommelier Blind Tasting
Join Master Sommelier Joe Spellman as he
walks you through how to determine varietal,
vintage and AVA utilizing classic techniques
involving sight, smell and taste. Find out what
the professionals look for and learn how to
identify different varietals and styles of wine
following the Master Sommelier technique of
wine identification. The blind-tasting will be
conducted in the Court of Master Sommeliers'
tasting format.
A panel of local San Diego Sommeliers will taste
along with the audience and try to establish the
varietal, region and vintage. Each panel member
will talk through why the particular wine's color,
aroma and palate lead them to believe they
know the wine's properties and characteristics.
This year's panel includes Certified Specialist of
Wine Tasha Elkovitch of Wine Steals, Sommelier
Elizabeth Heuttinger of Addison, and Advanced
Sommelier Joshua Orr of Marina Kitchen.
Taste from six exceptional wines along with our
expert panel and test your ability to determine
the grape varietal, AVA and age.
44
AMUSE BOUCHE
Sponsored By:
Attire: Casual
Price: $85.00
Master Sommelier Joseph
Spellman earned the prestigious
Master Sommelier Diploma in 199
6,
held now by 85 Americans and 140
individuals worldwide. In 1998, he
was named Bon Appetit’s Wine &
Spirits Professional of the Year.
Sommelier Panel:
Tasha Elkovitch
Certified Specialist
of Wine
Elizabeth Huettinger
Certified Sommelier
Joshua Orr
Advanced Sommelier
NOVEMBER 2013
PLAY
The Vault: Reserve & New Release
Tasting and Silent Auction
An exclusive and elegant
evening for collectors of fine
wine, The Vault features two great
opportunities for serious wine
collectors. The first tier allows wine
enthusiasts to sample from over 200
exhibiting wine and spirit producers
as well as Gold Medal winners from
September’s Sommelier International
Wine Challenge. The second, and
most exclusive tier, “The Collection,”
is curated by Official Festival
Artist Artist Thomas Arvid, and will
highlight highly allocated wines
with limited access to consumers. A
silent auction will take place during
this event with proceeds benefiting
culinary and enology scholarships
awarded by the American Institute of
Wine & Food.
Wineries in “The Collection” include:
David Arthur
Quintessa
Vineyard 29
Parallel
Chateau
Montelena
Silver Oak
Robert Mondavi
Insignia
Dominus
Paul Hobbs
Nickel & Nickel
Dalle Valle
Louis Latour
Silent Auction Benefits:
Price: $65.00 (Reserve Room + Sommelier Challenge Access)
Thomas Arvid
$125.00 (The Collection All Access)
Cooking Light & Health Magazines’
The Fit Foodie 5K Race Presented by Citi
Southern California foodies will race to the taste on a course that features friends and family
cheering stations, a finish line celebration, and a post-race Finisher's Village for racers and
supporters. The Finisher's Village will offer cooking demonstrations, fitness discussions, Citi
Refresh & Refuel station, Stella Artois beer tasting, Cupcake Vineyards wine tasting, and tastes
from Sweet Cheeks Baking Company, Chef Bernard Guillas, and Chef Jeff Rossman, Cooking
Light Magazine editors, goodie bags, and more! This package does not include admission to the
Grand Tasting Event.
Date: Saturday, November 23
Location: Embarcadero Marina Park South/
Attire: Race Gear
Price: $55.00 (5K Race)
$125.00 (5K Race + Grand Tasting Experience)
Sponsored By:
NOVEMBER 2013
Cooking Light & Health
Magazines’ Pre-Race
VIP Dinner Presented by Citi
Celebrity Sunrise
Yoga & Brunch
Date: Sunday, November 24
Time: Yoga: 8:30 am
Marketplace & Brunch: 9:30 am
Location: Hilton San Diego Bayfront
Attire: Yoga Gear
Price: $100.00
Location: Hilton San Diego
Bayfront
Attire: Casual
Price: $45.00
Fuel up for the big race with
a delicious and nutritious
pre-race dinner! Meet editors
from both Health Magazine
and Cooking Light, learn
expert tips and tricks for
having a great run, and enter
to win amazing giveaways.
Sponsored By
:
Awaken your mind and body during
a sunrise yoga session for anyone
from beginner to intermediate
levels. Then gather with your fellow
yogis for a delicious and nutritious
brunch, featuring a talk by celebrity
trainer Kristin McGee.
AMUSE BOUCHE
45
PLAY
Grand Tasting Event
The Grand Finale of the sizzling five-day festival is the star-studded Grand
Tasting Event held November 23 on the Embarcadero Marina Park North
behind Seaport Village. Take in the beautiful San Diego Bay and enjoy the
ocean breeze as you partake in the largest, most talked about wine and
food festival in Southern California.
"Glass clinking,
celebrity watching,
swishing, swirling,
mouth watering
kind of fun!"
As we like to say, it's glass clinking, celebrity watching, swishing,
swirling, mouth watering kind of fun!
VIP Pass Presented by Harrah’s: 11:00 am to 3:00 pm, Price: $200.00
Early Entry Pass: 11:00 am to 3:00 pm, Price: $165.00
General Admission: 12:00 pm to 3:00 pm, Price: $125.00
Location: Embarcadero Marina Park North
Attire: Casual
Preferred Tickets for Citi® Cardmembers at: citiprivatepass.com/sandiegowineclassic
This year, you will enjoy:
170 Wine & Spirit Purveyors: With over 700 different wines being poured at this year's Grand
Tasting, we challenge you to pick out just one favorite! Taste from a wide range of domestic and
international wineries, discover new labels to add to your home collection and visit old favorites.
70 of San Diego's Top Chefs: Your inner foodie will be in heaven as you taste cuisine from over 70 of
the city's most talented chefs as they pull out all the stops to wow you for their chance to win over $50,000
in cash and prizes!
Citi Celebrity Chef Demo Stage: Watch live cooking demos from
today’s hottest chefs including San Diego’s own Chef Brian Malarkey,
Chef Robert Wiedmaier and more!
Chef of the Fest: The Chef of the Fest Competition is an action-packed culinary showdown
involving participating chefs during the Grand Tasting Event. Chefs compete in one of five categories
and are judged by a panel of local and national celebrity chefs, authors and members of the food
and wine media. Through a blind judging process, one chef is selected as the best representation of
innovative, fresh, flavorful cuisine and crowned Chef of the Fest, walking away with up to $50,000
in cash and prizes, and some serious bragging rights. Vote on your favorite restaurant’s dish (via text on
your cellphone) for the People’s Choice Award!
Cookbook Author Signing: Celebrity chefs will be on hand in the Festival product booth to autograph
copies of their best-selling cookbooks.
Live Entertainment: Live musical performances will take place on both ends of the Festival.
Chef Brian Malarkey
PLAY
Timeless Beauty: The 10th Anniversary Celebration
Presented by Stella Artois
Raise a glass as we celebrate a decade of
decadence in this over-the-top anniversary
party with surprises at every turn. Enjoy
spectacular views of downtown San Diego
while our food fashionistas turn ordinary
ingredients into works of edible art. Get the
Price: $65.00 (Limited Tickets Available)
Belgian beer experience, sip on bubbly and
craft cocktails, hob nob with celebrity chefs,
rock your roll with sushi masters, and meet Official Festival Artist Thomas Arvid during an
intimate perusal of his paintings. At this personal presentation of his works of art, attendees
will have the opportunity to discuss all things creative with this wonderfully talented artist.
Sponsored By:
Thomas Arvid
Chef Katsuya
Fukushima
Daikaya Izakaya
Chef RJ Cooper
Rogue 24
Sunday, November 24
Gale Gand’s Birthday Brunch with Friends
Presented by Wholesome Sweeteners
Celebrate internationally acclaimed Celebrity Chef Gale Gand’s birthday with us! As
a best friend of the Festival, we are planning a one-of-a-kind birthday celebration in
honor of this wonderfully talented chef. Hosted at Marina Kitchen, guests will enjoy a
delectable brunch menu, designed by Chef Gale Gand, the Hearty Boys and Executive
Chef Aron Schwartz of Marina Kitchen. Sip upon sinfully delicious mimosas and
celebrate Sunday Funday at the Bloody Mary Bar sponsored by American Harvest. Mix
and mingle with other friends of the Festival and meet the birthday chef herself!
The Hearty Boys,
Dan Smith and Steve
McDonagh, are the
original winners of Food
Network’s “Search For The
Next Food Network Star”
and hosts of “Party Line
With the Hearty Boys.”
Chef Gale Gand was
recognized in 2011 as
Outstanding Pastry Chef
of the Year by the James
Beard Foundation and was
host of the long running
Food Network show
"Sweet Dreams.”
Date: Sunday, November 24
Time: 10:00 am to 12:00 pm
Location: Marina Kitchen
Attire: Casual
Price: $55.00
Chef Aron Schwartz,
a graduate of CIA, is
Executive Chef of Marina
Kitchen, which won the
San Diego Magazine
2013 People’s Choice
Award for Best Hotel
Restaurant.
Sponsored By:
NOVEMBER 2013
AMUSE BOUCHE
47
Fuel Saving Performance.
Ecopia tires can help you save up to 2 gallons every month when compared with a conventional tire.*
*Fuel savings estimated based on lab testing Ecopia EP422 vs. Turanza EL400. Actual road savings may vary based on tire pressure, tire life, vehicle, driving style and road conditions.
For your nearest Bridgestone Authorized Retailer, visit our website
or call 1-877-TIRE-USA.
BridgestoneTire.com
PLAY
chef of the fest:
By Crystal Rou
The Ultimate Culinary Pressure COOKER
Widely considered one of Southern California’s largest culinary showdowns, the Chef of the Fest
Competition has become a staple of the San Diego Bay Wine and Food FestivalTM. Each year,
the Chef of the Fest Competition challenges both seasoned and up-and-coming local chefs to
demonstrate their culinary artistry.
Each Chef of the Fest contender creates a unique dish for a panel of American Culinary Federation
and celebrity chef guest judges during the Grand Tasting Event on Saturday, November 23. The
chef with the highest scoring dish wins the coveted title of Chef of the Fest, in addition to the
competition’s grand prize—upwards of $50,000 in cash and prizes provided by Taylor Guitars,
Bridgestone, American Harvest and media coverage in outlets including NBC 7.com, Dining Out
Magazine, and Cooking Light Magazine.
2012 winner Executive Chef Tommy Fraioli of Sea Rocket Bistro is returning to this year’s culinary
showdown, making this year’s competition fiercer than ever before.
2012 Chef of the Fest winner
Tommy Fraioli.
Past Chef of the Fest Winners:
2012 Chef Tommy Fraioli
of Sea Rocket Bistro.
2011 Chef Daniel Barron
formerly of Blue Point
Coastal Cuisine. Barron is
currently Executive Chef
of La Valencia Hotel in La
Jolla, CA.
2010 Chef Robert Ruiz
of Harney Sushi.
2009 Chef Anthony Sinsay
formerly of Harney Sushi.
Sinsay is currently Executive
Chef at La Villa in Little Italy.
2008 Chef David McIntyre
formerly of Crescent Heights
Kitchen & Lounge. McIntyre is
currently Executive Chef at 45
Park Lane Hotel in London, UK.
Sponsored By:
Last Year’s Winning Dish:
®
SNEAK
Chef of the Fes t Com
petition
Deconstructed Banh Mi Vietnamese Sandwich including Pork Cheek,
Jalapeño, Cilantro, Carrots, Cucumbers, and Daikon.
NOVEMBER 2013
PEEK
Judge this year’s Che
f of the Fest Competitio
n for yourself with
the People’s Choice Aw
ard, where you can vot
e for your favorite
restaurant ’s dish via tex
t on your cellphone!
For details visit: sandie
gowineclassic.com
AMUSE BOUCHE
49
Good Wine.
Good Food. Good Whisky.
And a Fine Cigar.
We Celebrate the Good Life in Every Issue.
M. Shanken Communications, Inc. | winespectator.com | cigaraficionado.com | whiskyadvocate.com | foodarts.com
Exhibitor Listing
Ahnfeldt Wines
PO Box 6078
Napa, CA 94581
949-973-4205
www.ahnfeldtwines.com
Alexander Valley Vineyards
8644 Hwy. 128
Healdsburg, CA 95448
707-433-7209
www.avvwine.com
Amaya La Jolla
1205 Prospect St.
La Jolla, CA 92037
858-750-3695
www.amayalajolla.com
American Harvest
Sidney Frank Importing Co.
20 Cedar Street
New Rochelle, NY 10801
914-633-5630
www.americanharvestspirit.com
Anchor Brewing Co.
1705 Mariposa St.
San Francisco, CA 94107
415-863-8350
www.anchorbrewing.com
Angel's Envy
7202 Highway 329
Crestwood, KY 40014
502-241-6064
www.angelsenvy.com
AriZona Beverages
60 Crossways Park Drive West
Woodbury, NY 11797
516-812-0300
www.drinkarizona.com
Balverne
10810 Hillview Rd.
Windsor, CA 95492
707-433-3810
www.balverne.com
2202 4th Avenue
San Diego, CA 92101
619-231-0222
www.bankershillsd.com
*Partial listing at time of printing (full listing available online).
Coffee Ambassador
11578 Sorrento Valley Rd., Ste. 3
San Diego, CA 92121
858-453-8584
www.coffeeambassador.com
barleymash
600 5th Ave.
San Diego, CA 92101
619-255-7373
www.barleymash.com
Barlow Vineyards
4411 Silverado Trail
Calistoga, CA 94515
707-548-8318
www.barlowvineyards.com
Beach House Winery
1534 Sleeping Indian Rd.
Fallbrook, CA 92028
760-732-3236
www.beachhousewinery.com
Beverages and More!
Over 140 locations
CA, AZ and WA
855-MY-BEVMO
www.bevmo.com
BiCE Ristorante
425 Island Ave.
San Diego, CA 92101
619-239-2423
www.bicesandiego.com
Blue Ice Vodka
6560 East Washington Blvd.
Commerce, CA 90040
323-832-4489
www.blueicevodka.com
Blue Print
13020 Yukon Ave., Unit E
Hawthorne, CA 90250
212-414-5741
www.blueprint.com
Blue Wave Bar & Grill
2051 Shelter Island Dr.
San Diego, CA 92106
619-223-2572
Boston Beer Company
30 Germania St. #1
Jamaica Plain, MA 2130
510-908-0411
www.bostonbeer.com
Bridgestone
535 Marriot Drive P.O. Box 140990
Nashville, TN 37214
615-937-1000
www.bridgestonetire.com
Cable Car Delights, Inc.
1017 Ashby Avenue
Berkeley, CA 94710
510-849-0143
www.cablecardelights.com
Calcareous Vineyard
3430 Peachy Canyon Rd.
Paso Robles, CA 93446
805-239-0289
www.calcareous.com
PLAY
Cali Comfort BBQ
8910 Troy St.
Spring Valley, CA 91977
619-337-0670
www.calicomfortsd.com
California Fruit Wine
1040 La Mirada Ct.
Vista, CA 92081
858-522-9463
www.californiafruitwine.com
Callaway Winery
32720 Rancho California Rd.
Temecula, CA 92591
951-676-4001
www.callawaywinery.com
Canoe Ridge Vineyard
1102 Cherry St.
Walla Walla, WA 99362
www.canoeridgevineyard.com
Carlo Rossi
600 Yosemite Blvd.
Modesto, CA 95354
866-276-7745
www.carlorossi.com
Carlsbad Aquafarm
4600 Carlsbad Blvd.
Carlsbad, CA 92008
760-438-2444
www.carlsbadaquafarm.com
Carol Shelton Wines
3354-B Coffey Lane
Santa Rosa, CA 95403
707-575-3441
www.carolshelton.com
Coffee Bean & Tea Leaf
120 Washington St.
San Diego, CA 92103
619-574-7588
www.coffeebean.com
Consortium Holdings
Participating Brands:
Craft & Commerce
675 W. Beech Street
San Diego, CA 92101
619-269-2202
www.craft-commerce.com
El Dorado
1030 Broadway
San Diego, CA 92101
619-237-0550
www.eldoradobar.com
Neighborhood
777 G Street
San Diego, CA 92101
619-446-0002
www.neighborhoodsd.com
Charcoal House
9566 Murray Dr.
La Mesa, CA 91942
619-741-6880
www.charcoalhouse.biz
Chateau Montelena Winery
1429 Tubbs Lane
Calistoga, CA 94515
707-942-5105
www.montelena.com
Chuao Chocolatier
2345 Camino Vida Roble
Carlsbad, CA 92011
760-602-9484
www.chuaochocolatier.com
Citi
www.citiprivatepass.com
Noble Experiment
777 G Street
San Diego, CA 92101
619-888-4713
www.nobleexperimentsd.com
Please & Thank You
www.consortiumholdings.com
Polite Provisions
4696 30th Street
San Diego, CA 92116
619-677-3784
www.politeprovisions.com
PLAY
Soda & Swine
2943 Adams Avenue
San Diego, CA 92116
619-269-7632
www.sodaandswine.com
UnderBelly
750 W. Fir Street
San Diego, CA 92101
619-269-4626
www.godblessunderbelly.com
Cooking Light Magazine Pavilion
Participating Brands:
Arm & Hammer Dental
www.armandhammer.com
Cooking Light
www.cookinglight.com
Marukan
www.marukan-usa.com
Moen
www.moen.com
Newtons
www.brands.nabisco.com/Newtons
Stacy’s
www.stacyssnacks.com
Crater Lake Gin & Vodka
19330 Pinehurst Rd.
Bend, OR 97701
541-318-0200
www.bendistillery.com
52
AMUSE BOUCHE
Creekside Grille
Temecula , CA 92590
951-699-9465
www.wilsoncreekwinery.com
Double Bond Wine
5485 Kietzke Lane
Reno, NV 89511
775-750-0949
www.doublebondwine.com
Foley Estate Winery
6121 E. Hwy 246
Lompac, CA 93436
805-737-6222
www.foleywines.com
Cupcake Vineyards
210 SO 4th Ave., Ste. 26
Bayside, NY 11361
917-546-4794
www.cupcakevineyards.com
Eat at the Pearl
1410 Rosecrans St.
San Diego, CA 92106
619-226-6100
www.thepearlsd.com
Food Should Taste Good
5027 Del Monte Ave
San Diego, CA 92107
508-916-0912
www.foodshouldtastegood.com
Dalla Valle Vineyards
P.O Box 329
Oakville, CA 94562
707-944-2676
www.dallavallevineyards.com
Danza del Sol Winery
PO Box 892889
Temecula, CA 92589
951-302-6363
www.danzadelsolwinery.com
DAOU Vineyards & Winery
2777 Hidden Mountain Rd.
805-226-5460
www.daouvineyards.com
Eurest
5535 Morehouse Dr.
San Diego, CA 92121
www.eurest-usa.com
Europa Village
33475 La Serena Way
Temecula, CA 92591
951-506-1818
www.europavillage.com
Falkner Winery
40620 Calle Contento
Temecula, CA 92591
951-676-8231
www.falknerwinery.com
FINE Magazine
770 Rancho Santa Fe Road
Olivenhain, CA 92024
760-634-2103
FINESD.com
David Arthur Vineyards
PO Box 112
Rutherford, CA 94573
707-963-5190
www.davidarthur.com
Derby Wine Estates
PO Box 5000
805-238-6301
www.derbywineestates.com
Dick's Last Resort
345 4th Ave.
San Diego, CA 92101
619-231-9100
www.dickslastresort.com
Firefly at the Dana on Mission Bay
1710 West Mission Bay Dr.
San Diego, CA 91910
619-222-6440
www.thedana.com
Firestone Walker Brewing Co.
1400 Ramada Dr.
805-225-5911
www.firestonebeer.com
Flagship Cruises & Events
990 North Harbor Drive
San Diego, CA 92118
www.flagshipsd.com
Dominus Estate
2570 Napanook Rd
Yountville, CA 94599
707-944-8954
www.dominusestate.com
Forgotten Barrel, LLC
2333 State Street #200
Carlsbad, CA 92008
888-620-VINO
www.forgottenbarrel.com
Gang Kitchen
345 6th Ave
San Diego, CA 92101
619-550-1600
www.gangkitchen.com
Garlic Expressions (LarMar Foods, Inc.)
PO Box 505
Perrysburg, OH 43552
419-874-2369
www.garlic-expressions.com
Gloria Ferrer Caves & Vineyards
23555 Highway 121
Sonoma, CA 95476
707-996-7256
www.gloriaferrer.com
Goose Island
www.gooseisland.com
Gourmet Blends
20928 Normandy Ave.
Torrance, CA 90502
310-320-7777
www.gourmetblends.us
Grant Grill
326 Broadway
San Diego, CA 92101
619-744-2077
www.grantgrill.com
Harrah's Rincon Casino & Resort
777 Harrah's Rincon Way
Valley Center, CA 92082
760-751-3100
www.harrahsrincon.com
Hoegaarden
www.hoegaarden.com
Dining Out
Twitter: diningoutsd
Facebook: diningoutsandiego
Instagram: diningoutsd
Pinterest: diningoutinsd
Fleming's Prime Steakhouse & Wine Bar
380 K Street
San Diego, CA 92101
619-237-1155
www.flemingssteakhouse.com
Houdini
4225 N. Palm
Fullerton, CA 92835
714-869-2048
www.houdiniwines.com
NOVEMBER 2013
PLAY
Humphreys Restaurant
2241 Shelter Island Dr.
San Diego, CA 92106
619-398-9449
www.humphreysrestaurant.com
Klinker Brick Winery
15887 N. Alpine Rd.
Lodi, CA 95240
209-333-1845
www.klinkerbrickwinery.com
McCay Cellars
1370 E. Turner Rd.
Lodi, CA 95240
209-368-9463
www.mccaycellars.com
Jake's Del Mar
1660 Coast Blvd.
Del Mar, CA 92014
www.jakesdelmar.com
La Cacciatora
80 SW 8th St., Ste. 2000
Miami, FL 33130
800-634-3052
www.lacacciatorawines.com
McConnell's Fine Ice Creams
835 E. Canon Perdido St.
Santa Barbara, CA 93103
805-963-8813
www.mcconnells.com
Jelly Belly
1 Jelly Belly Ln.
Farfield, CA 94533
www.jellybelly.com
JOIA All-Natural Soda
3440 Beltline Blvd., Ste. 206
St. Louis Park, MN 55416
612-865-1415
www.joialife.com
Joseph Phelps Vineyards
200 Taplin Rd
St Helena, CA 94574
707-963-2745
www.josephphelps.com
Junction Steakhouse
777 Jamacha Rd.
El Cajon, CA 92019
619-588-5461
www.junctionsteakhouse.com
Justin Winery
11680 Chimney Rock Rd
805-238-6932
www.justinwine.com
La Famiglia DelGrosso
632 Sauce Factory Dr.
Tipton, PA 16684
814-684-5880
www.delgrossosauce.com
Langetwins Faily Winery & Vineyard
1525 E. Jahant Rd.
Acampo, CA 95220
209-334-9780
www.langetwins.com
Law Estate Wines
3885 Peachy Canyon Rd.
805-226-9200
www.lawestatewines.com
Le Vigne Winery
5115 Buena Vista Dr.
805-227-4000
www.levignewinery.com
Merry Edwards Winery
2959 Gravenstein Highway North
Sebastopol, CA 95472
707-823-7466
www.merryedwards.com
Michael David Winery
4580 West Highway 12
Lodi, CA 95242
209-368-7384
www.michaeldavidwinery.com
Middle Ridge Winery
PO Box 4157
Idyllwild, CA 92549
949-861-1459
www.middleridge.com
Leffe
www.leffe.com
Mimi's Café
9812 Mission Gorge Rd.
Santee, CA 92071
619-562-2644
www.mimiscafe.com
Karlsson's Vodka
1705 Mariposa Street
415-863-8350
www.anchordistilling.com
Lifeway Foods
6431 W. Oakton
Morton Grove, IL 60053
847-967-1010
www.lifeway.net
Katsuya San Diego
600 F Street (Inside the Andaz Hotel)
San Diego, CA 92010
619-814-2000
www.sbe.com/katsuya
Madria Sangria
Modesto, CA
www.madriasangria.com
Monte De Oro Winery
Temecula, CA 92591
951-491-6551
www.montedeoro.com
Mahatma Rice
www.mahatmarice.com
Kerrygold Cheeses and Butters Imported
from Ireland
1007 Church St., Ste. 314
Evanston, IL 60201
847-492-8432
www.kerrygoldusa.com
Mali Sabatasso Design
PO Box 319
Santa Monica, CA 90406
310-594-9375
www.malisabatasso.com
Keyways Vineyard & Winery
37338 De Portola Rd.
Temecula, CA 92592
951-302-7888
www.keywayswine.com
Marina Kitchen
333 West Harbor Dr.
San Diego, CA 92101
www.
sandiegomarriottmarquisandmarina.
com/dining/index.html
NOVEMBER 2013
Melissa's
PO Box 514599
Los Angeles, CA 90051
800-468-7111
www.melissas.com
NBC 7 San Diego
225 Broadway
San Diego, CA 92101
619-578-0408
www.nbc7.com
Nickel & Nickel
8164 St. Helena Highway
Oakville, CA 94562
707-967-9600
www.nickelandnickel.com
Niner Wine Estates
2400 Highway 46 West
805-226-4892
www.ninerwine.com
Nothing Bundt Cakes
Del Mar, Poway, and Mission Valley
Carlsbad Coming Holiday 2013
www.nothingbundtcakes.com
Oak Ridge Winery
6100 E. Hwy 12
Lodi, CA 95240
209-369-4758
www.oakridgewinery.com
O'Neill Vintners
8418 South Lac Jac Ave.
Parlier, CA 93648
559-638-3544
www.oneillvintners.com
Oceanaire Seafood Room
400 J St.
San Diego, CA 92101
619-858-2277
www.theoceanaire.com
ONEHOPE
PO Box 1117
Newport Beach, CA 92659
714-549-5702
www.onehopewine.com
Orfila Vineyards
13455 San Pasqual Rd.
Escondido, CA 92025
760-738-6500
www.orfila.com
Our World, Our Community
964 Fifth Ave.
San Diego, CA 92101
www.owocwines.com
Parallel Winery
P.O Box 498
707-963-9733
www.parallelwines.com
Palm Springs, CA
277 N. Avenida Caballeros
Palm Springs , CA 92262
1-800-347-7746
www.visitpalmsprings.com
Nespresso USA
1841 Via Cuarto
Oceanside, CA 92056
760-500-9733
www.nespresso.com
AMUSE BOUCHE
53
PLAY
Partagas
General Cigar Company
10900 Nuckols Road - Suite 100
Glen Allen, VA 23060
804-935-2800
www.partagas1845.com
Roy's
333 West Harbor Dr.
San Diego, CA 92101
www.roysrestaurant.com
Premium Port Wines
280 Utah St.
415-554-9920
www.premiumport.com
Puesto Mexican Street Food
789 West Harbor Dr.
San Diego, CA 92101
www.eatpuesto.com
Robert Mondavi Private Selection
Acampo, CA 95220
866-538-1860
www.robertmondaviprivateselection.com
Paul Hobbs Winery
3355 Gravenstein Highway North
Sebastopol, CA 95472
707-824-9879
www.paulhobbs.com
Quady Winery
PO Box 728
Madera, CA 93639
559-673-8066
www.quadywinery.com
Robert Mondavi Winery
7801 Saint Helena Highway
Napa, CA 94574
707-967-6117
www.robertmondaviwinery.com
Peltier Station Winery
18247 N. Kennefick Rd.
Acampo, CA 95220
204-367-4881
www.peltierstation.com
Quigley Fine Wines
611 W. G St. #122
San Diego, CA 92101
619-795-7043
www.quigleyfinewines.com
Picayune Cellars
1709 N. Oak St.
Calistoga, CA 94515
www.picayunecellars.com
Quintessa Wine
P.O Box 505
707-286-2730
www.quintessa.com
Pomar Junction Vineyard & Winery
5036 S. El Pomar Rd
Templeton, CA 93465
805-238-9940
www.pomarjunction.com
R Gang Eatery
3683 5th Ave
Hillcrest, SD, CA 92103
www.rgangeatery.com
JOIN OUR NIGHTLY
CELEBRATION OF
FOOD, WINE &
MEMORABLE TIMES
Fleming’s features the finest prime steaks and an
award-winning list of 100 wines by the glass.
Join us for an evening with family & friends
in our lively, relaxed atmosphere.
380 K Street, San Diego
619-237-1155
www.FlemingsSteakhouse.com/SanDiego
Prime Steak & 100 Wines by the Glass
Romesco
4346 Bonita Rd.
Bonita, CA 91902
619-475-8627
www.romescomexmed.com
Roppongi Restaurant & Sushi Bar
875 Prospect St.
La Jolla, CA 92037
858-551-5252
www.roppongiusa.com
Royal India
329 Market St.
San Diego, CA 92101
619-269-9999
www.royalindia.com
RRed Gallery & Wine Bar
540 University Ave.
San Diego, CA 92103
619-683-9000
www.rredsd.com
Rubio's
1902 Wright Pl., Ste. 300
Carlsbad, CA 92008
760-929-8226
www.rubios.com
Rutherford Wine Company
1680 Silverado Trail South
Saint Helena, CA 94574
707-968-3216
www.rutherfordwine.com
PLAY
Saddleback Cellars
7802 Money Rd
Oakville, CA 94562
707-944-1305
www.saddlebackcellars.com
Sadie Rose Baking Company
8926 Ware Ct
San Diego, CA 92121
619-718-9532
www.sadierose.com
Saint James Spirits
5220 Fourth St.
Irwindale, CA 91706
626-856-6930
www.saintjamesspirits.com
SakTea
1050 Scott St. #5
San Diego, CA 92106
619-995-5551
www.saktea.com
San Diego Magazine
707 Broadway, Suite 1100
San Diego, CA 92101
619-230-9292
sandiegomagazine.com
San Pasqual Winery
8364 La Mesa Blvd.
La Mesa, CA 91942
619-462-1797
www.sanpasqualwinery.com
Sartori Company
107 N. Pleasant View Rd.
Plymouth, WI 53073
800-558-5888
www.sartoricheese.com
Schlossadler International Wines
1625 Ord Way
Oceanside, CA 92056
800-371-9463
www.schlossadler.com
Bordeaux Fanatic.
riesling oBsessive.
champagne snoB.
sherry geek.
Sea Rocket Bistro
3382 30th St.
San Diego, CA 92104
619-255-7049
www.searocketbistro.com
Silver Oak
915 Oakville Crossroad
Oakville, CA 94562
707-942-7022
www.silveroak.com
Seasons 52
789 West Harbor Dr., Ste. 134
San Diego, CA 92101
619-702-0052
www.seasons52.com
Simply Naked Wines (C Brands Winery)
Simply Naked Winery
Acampo, CA 95220
877-901-8721
www.simplynakedwines.com
Serra Vineyards
222 Missouri Flat Rd.
Grants Pass, OR 97527
541-846-9223
www.serravineyards.com
Slater's 50/50
2750 Dewey Rd #193
San Diego, CA 92106
619-398-2600
www.slaters5050.com
Sextant Wines
1653 Old Price Canyon Rd.
805-542-0133
www.sextantwines.com
Smooth Jazz News
5858 Mt. Alifan Dr.
Suite 136
San Diego, CA 92111
858-541-1919
www.smoothjazznews.com
Sierra Nevada Brewing Company
1075 E. 20th St.
Chico, CA 95928
530-893-3520
www.sierranevada.com
get your exclusive san diego
Bay Wine & Food Fest rate:
only $18 For 1 year!
imbibemagazine.com/wine
no name calling here.
Just great stories about wine.
connect with imbibe:
facebook.com/imbibe
instagram.com/imbibe
twitter.com/imbibe
imbibembagazine.com
pinterest.com/imbibe
PLAY
Soireehome
PO Box 71
Butler, NJ 7405
888-576-4733
www.soireehome.com
Stone Brewing Co.
1999 Citracado Parkway
Escondido, CA 92029
760-294-7899
www.stonebrewing.com
Tequila Fortaleza
10401 Roselle St. A-201
San Diego, CA 92122
619-787-1013
www.tequilafortaleza.com
South Coast Winery
Temecula, CA 92591
951-587-9463
www.southcoastwinery.com
Studio Diner
4701 Ruffin Rd.
San Diego, CA 92123
858-715-6400
www.studiodiner.com
The Cravory
3960 W. Point Loma Blvd.
San Diego, CA 92107
858-882-7841
www.thecravory.com
SVEDKA Imported Vodka
598 Madison Avenue
New York, NY 10022
877-766-2033
www.svedka.com, www.facebook.com/
svedkavodka
The Palm Restaurant
615 J St.
San Diego, CA 92111
619-858-4610
www.thepalm.com
TABASCO®
McIlhenny Company
Avery Island, LA 70513
504-523-7370
www.tabasco.com
The Patio on Lamont Street
4445 Lamont St.
San Diego, CA 92109
858-270-9900
www.thepatioonlamont.com
Southpaw Social Club
815 J St
East Village, SD, CA 92101
www.southpawsocialclub.com
Southwest Wines (Soleil Brand)
PO Box 1180
Deming, NM 88031
866-867-3898
www.southwestwines.com
Specialty Produce
1929 Hancock Street Suite 150
San Diego, CA 92110
619-295-3172
www.specialtyproduce.com
Spinelli Catering
309 Broadway
Chula Vista, CA 91910
619-203-2734
www.fornospinelli.com
Stella Artois
www.stellaartois.com
Tavern
1200 Garnet Ave.
San Diego, CA 92109
858-272-2968
www.tavernatthebeach.com
Taylor Guitars
1980 Gillespie Way
El Cajon, CA 92020
619-258-1207
www.taylorguitars.com
Temecula Valley Winegrowers
Association
PO Box 1601
Temecula, CA 92593
951-699-3626
www.temeculawines.org
Tenth and Blake Beer Co.
250 S. Wacker Blvd.
Chicago, IL 60606
781-710-0109
www.tenthandblake.com
Toasted Head
Acampo, CA 95220
888-659-7900
www.toastedhead.com
Trione Vineyards and Winery
19550 Geyserville Ave
Geyserville, CA 95441
707-814-8100
www.trionewinery.com
University Club Towers
750 B Street Ste. 3400
San Diego, CA 92101
619-234-5200
www.uc-sandiego.com
Uptown Tavern
1236 University Ave.
San Diego, CA 92103
619-241-2710
www.uptowntavernsd.com
URBN Coal Fired Pizza
San Diego, CA 92104
www.urbnnorthpark.com
Van Ruiten Family Winery
340 West State Route 12
Lodi, CA 95242
209-334-5722
www.vrwinery.com
Veedercrest Estates
684 Longridge Rd.
Oakland, CA 94610
510-459-5115
www.veedercrestwines.com
Vela Restaurant
1 Park Blvd.
San Diego, CA 92101
619-321-4284
www.velasandiego.com
Vineyard 29
P.O Box 93
Saint Helena, CA 94574
707-963-9292
www.vineyard29.com
VinVillage
10755F Scripps Poway Pkwy. #126
San Diego, CA 92131
707-347-WINE (9436)
www.vinvillage.com
Way Better Snacks
3750 Express Dr. South
Islandia, NY 11749
631-761-6950
www.gowaybetter.com
Welk Resorts
2851 Camino del Rio South, Ste. 300
San Diego, CA 92108
619-516-7814
www.welkresorts.com
West Coast Tavern
San Diego, CA 92104
619-295-1688
www.westcoasttavern.com
Where2Eat.com
1010 University Ave. #1020
San Diego, CA 92103
619-293-3897
www.where2eat.com
Don’t miss
the best wines
in California
WineMatch.com
23172 Plaza Pointe Suite 285
Laguna Hills, CA 92653
949-273-5300
www.winematch.com
Woodchuck Hard Cider
153 Pond Lane
Middlebury, VT O5753
802-388-0700
www.woodchuck.com
Woof 'n Rose Winery
17073 Garjan Lane
Ramona, CA 92065
760-788-4818
www.woofnrose.com
Wyndham Vacation Resorts
911 5th Ave.
San Diego, CA 92101
619-534-3500
www.wyndhamvacationresorts.com
Whisknladle
1044 Wall St.
La Jolla, CA 92037
858-551-7575
www.whisknladle.com
Wholesome Sweeteners
8016 Hwy 90-A
Sugar Land, TX 77478
800-680-1896
www.wholesomesweeteners.com
Widmer Brothers Brewing
929 N. Russell St.
Portland, OR 97227
818-419-1198
www.widmerbrothers.com
Wilson Creek Winery
Temecula, CA 92590
951-699-9465
www.wilsoncreekwinery.com
Winegrowers of Dry Creek Valley
1207 Vine Street
Healdsburg, CA 95448
707-433-3031
www.wdcv.com
at the San Diego Bay
Wine & Food Festival
Yancey's Fancy
857 Main Road
Corfu, NY 14036
585-599-4448
www.yanceysfancy.com
Zenaida Cellars
1550 Hwy 46 W
805-227-0382
www.zenaidacellars.com
Zilaro Cellars
1113 Adella Ave., Ste. 101
Coronado, CA 92118
949-275-3511
www.zilarocellars.com
Sauvignon Blanc, Pinot Grigio
and Chenin Blanc-Viognier
www.pepi.com
Red Blend, Zinfandel
and Merlot
www.tinroofcellars.com
MARTIN & WEYRICH
White and Pink
www.moscatoallegro.com
Chardonnay and
Cabernet Sauvignon
www.camelotwines.com
For more information on these wines
contact Tiffany van Gorder
at [email protected]
®
EXPERIENCE THE VAULT:
Reserve & New Release Tasting
E
xperience The Vault: Reserve & New Release Tasting at this year's San Diego
Bay Wine & Food FestivalTM on November 22 at the Marriott Marquis &
Marina and taste from a selection of the medal winning wines from this year's
Sommelier Challenge.
Congratulations to the following medal winners, many of which will be poured at this year’s Reserve event
on November 22. Attendees at the Festival's Reserve & New Release Tasting will sample a selection of these
winners along with over 100 other wines:
CONNECT
DIRECTLY
WITH WINERIES
register for this
free service that
finds the right
wine for you!
10Span
A by Acacia
Acacia
Alexander Valley Vineyards
Amalaya
Ampelou Techni
Anderra
Arrogant Frog
Banfi
Barboursville Vineyards
Barefoot Bubbly
Barefoot Cellars
Barokes Wines
Beaulieu Vineyard
Bello Family Vineyards
Beringer Founders' Estate
Black Box
Black Stallion Estate Winery
Best Bordeaux Blend
Black Stallion Winery
Blufeld
Bolla
Bonterra Vineyards
Bracey Vineyards
Grand Vin de Bordeaux AOC
Bracey Vineyards
Brengman Brothers Crain Hill Vineyards
Bridlewood Estate Winery
Butterfly Kiss
Cadet d'Oc
CalNaturale
Carlo Rossi
Casa Abril Vineyards
Casa Tiene Vista Vineyard
Castello Banfi
Cecchi
Chacewater Wine Co
Chalone Vineyard
Charles Creek Vineyard
Chateau Frank
Chateau Grand Traverse
Chateau Paul Mas
Chateau St. Jean
Chateau Ste. Michelle
Chateau Tanunda
Chaumette Vineyards & Winery
ChocolatRouge
Cholame Vineyard
Citation
Clautiere Vineyard
Coppola Rosso & Bianco
Cote Mas
Creme de Lys
Croft
Crossing Vineyards & Wine
Cru
Dandelion Vineyards
D'Arenberg
Davis Bynum
Diseno
Domaine Carneros
Domaine Carneros By Tattinger
Double Decker
Dr. Konstantin Frank
Eagle Eye Winery
Eberle Winery
Eberle Winery
Echo Ridge Cellars
Edna Valley Vineyard
Elkhorn Ridge Vineyards
Eroica
Falkner Winery
Fallbrook Winery 33º N
Fausta Family Vineyards
Fazeli Cellars
Feather River Vineyard
Ferrari
Feudi Di San Gregorio
Feudo Maccari
Silver
Fields Family Wines
Finca Las Moras
Firesteed
Five Rivers
Flipflop
Fonseca
Fontana Candida
Fonterutoli
Francis Coppola Diamond Collection
Francis Coppola Reserve
Francis Ford Coppola Director's Cut
Freixenet
Frey Vineyards
Frogtown Cellars
Gary Farrell
Genesis
Girl Go Lightly
Glen Carlou
Gloria Ferrer
Halter Ranch
HeirBloom
Hess Collection
Hidden Ridge Vineyard
Highway 253
Hogue Cellars
Houdini
Hughes Family Vineyards
IG Winery
Illustrious
Inniskillin
It's A Headsnapper
J. Lohr
Jacob's Creek
Jansz Tasmania
Jeff Gordon Cellars
Jekel Vineyards
John Duval Wines
Jordan Joseph Filippi Winery & Vineyards
KangaWine
Karelas
Keller Estate
Kilikanoon
Koutsogiorgakis Winery
La Forge Estate
La Rusticana D'Orsa
Laurel Glen Vineyard
Loma Prieta Winery
LXV Wine
Malagon
Mariposa
Matua Valley
Mettler Family Vineyards
Michael Gill Cellars
Michael Pozzan Winery
Michele Chiarlo
Middle Ridge Winery
Milagro Vineyards
Moet
Morlanda
Mount Dorado Winery
Mouton Cadet
Murrieta's Well
Gold
Naked Grape
Natura
Nemea
New Clairvaux Vineyard
Once Upon A Vine
Pacific Rim
Parry Cellars
Paul Mas Estate
Penguin Bay Winery
Penley Estate
Peter Lehmann
Petticoat
Pilavas
Plantagenet
Pollak Vineyards
Provenance Vineyards
Publix Premium
Ravenswood Winery
Raymond Vineyards
Reata
Redwood Creek
Rex Goliath
Rock Wall Wine Co.
Rodney Strong
Rosemount Estate
Rose'n'Blum
Rosenblum Cellars
Ruffino
Russian Ridge Winery
Sartori
Save Me San Francisco
Scheid Vineyards
Schug
Sculpterra
Seebass Family Wines
Sheldrake Point Vineyard
Silenus
Silkwood Wines
Simply Naked
Sister's Run
Sofia
Solena Estate
Solitude
Sonoma-Cutrer
Spyrou
Stark Raving
Sterling
Stickybeak
Stone Pine Estate
Sunce Winery
Sol y Sombra Vineyard
Swedish Hill Winery
Taproot Vineyards
Taylor Fladgate
Tenuta Di Salviano
Tom Eddy Wines
Trapiche
Trefethen Vineyards
Turning Leaf
Tuxedo Cellars
Unionville Vineyards
Uppercut
V. Sattui Winery
Valdubon
Vaza
Ventana Vineyards
Villa Maria Estate
Vina Robles
Vini
Viti Della Terra
Voss Vineyards
Votre Sante
Voveti
Wakefield / Taylors
Wente Vineyards
Whiplash
Windsor Oaks
Windward Vineyard
Wyndham Estate
Yalumba
For a description of the event, time and pricing refer to page 45 or visit us online at:
www.sandiegowineclassic.com
PLAY
Interview with
By Jessica Gago
Thomas Arvid
1
Why are you passionate about wine, and how did you become interested
in painting wine as a subject? Painting wine and appreciating wine have always
been a mutual pursuit—discovering a great wine inspires me to paint, and the more
wine that I paint, the more I’m inspired to open a new bottle. When I first started painting,
I worked in a popular café in Atlanta, always surrounded by people enjoying an evening
out. I was painting a series of red icons: Radio Flyer wagons, Coca-Cola cans, etc., and
when I painted the bottle of red wine, it sold off the easel. This continued to happen and
the more wine that I painted, the more interested I became in learning about wine and
the connection people have with it. Wine is a luxury that makes people feel special—they
relax, slow down, enjoy the moment, open up to friends. I love sharing this feeling with
family and friends, and I’m passionate about capturing this feeling in my paintings.
2
This is the second time you've participated as the Official Artist for the
San Diego Bay Wine & Food FestivalTM. What brings you back? Of all the
wine festivals, San Diego Bay Wine & Food is one of my favorites because of the
amazing setting and the range of events. I believe wine is for everyone, and I like that the
events here offer something for every level, whether you are new to wine or you have an
advanced palate. Plus, the location is unbeatable. Michael J. Wolf Fine Art displays my
work at the Grand Tasting Event against the backdrop of the San Diego Bay, with all of
the beautiful boats. It’s just a gorgeous view and a great way to spend the day.
3
This year's Festival artwork will be auctioned off to raise funds for
scholarships awarded to aspiring chefs and enologists. What does it mean
to you to give back? I have a lot in common with aspiring chefs and enologists—
both of our worlds are about creating. I like to support fellow artists, and supporting the
culinary arts is especially important to me since I would like to think that if I weren’t an
artist, I would have become a chef!
SNEAK
4
You are a self-taught artist. What inspired you to choose this as a career? Well, I didn’t start my
life after school knowing that I would be an artist, but I knew that I had a talent and wanted to pursue it. I
believed in my gift. When you work hard and believe in yourself, you can accomplish anything.
PEEK
Where to See Thomas Arvid:
Dinner & Big Bottle Auction,
Wine Spectator Celebrity Chef
rience
at this unforgettable dining expe
Arvid
as
November 22 - Join Thom
year’s official
this
off
on
aucti
and
table
a
and live auction, where he will host
Case.”
Festival artwork entitled, “Just In
ase Tasting The Collection,
The Vault: Reserve & New Rele
“Just In
s from Thomas Arvid’s painting,
wine
r
savo
and
Sip
23
November
the artist himself at The
meet
and
work
his
of
ry
galle
a
Case” as you peruse
e during The Vault.
Collection, a limited ticket experienc
60
AMUSE BOUCHE
ing’s
David Arthur Vineyards at Flem
Thomas Arvid Luncheon with
ing’s
Flem
at
lunch
table
delec
down for a
San Diego, November 21 - Sit
d Long of
Thomas Arvid and featuring Davi
hosted by Official Festival Artist
David Arthur Winery.
d by
iversary Celebration Presente
Timeless Beauty: The 10th Ann
e at the
denc
deca
of
de
deca
a
brate
Cele
Stella Artois, November 23
le with
party, where you can mix and ming
Festival’s late night anniversar y
work.
his
of
ry
galle
a
view
and
lf,
Thomas Arvid himse
NOVEMBER 2013
PLAY
5
6
7
As a painter of wine, you probably know a lot about the topic. What are your favorite wines? I always say that my favorite bottle is the
one that is open! To me, wine is like music—what you listen to depends on the mood, the occasion, the people you are with. There are so many
great bottles, why choose one?
What was the inspiration behind this year's Festival painting? "Just in Case” showcases some of the fine wines that will be at The Vault:
Reserve & New Release Tasting, and I wanted to represent them in a way that conveys the fun and excitement of sharing great wine.
Your art is all about capturing memories surrounding the ritual of drinking wine. What's your favorite wine memory? I have so many
great memories that it’s hard to choose. One of my favorite recent memories is with a neighbor who came over late one evening. I was working
on my boat in the basement garage, and my neighbor needed a place to hang out while his wife hosted a girls’ night. He brought over a bottle of
unrecognizable wine that had been buried in his cellar, so we could occupy a little time while our wives were out. Not expecting anything much, we poured
a couple of generous glasses and were completely blown away with the first taste. The wine was elegant and just spectacular. We spent the rest of the
evening being excited about our new discovery and planning how we were going to introduce this to our friends. The night got carried away, but the next
morning, I woke up thinking about this great find and called my friend right away to learn more about it. We had a good laugh at ourselves—the wine
was a 2008 Schrader rated 100 points by Robert Parker, and we enjoyed it in my dusty old basement garage. Life is good.
8
Describe your last supper. What would you eat? Who are you with? My last supper? How many courses do I get?! If I have to choose, it would
be an aged bone-in ribeye with my wife’s mac ‘n cheese and a 1997 Harlan Estate Cabernet. Oh yeah, and bacon.
Michael J. Wolf Fine Arts is proud to represent the world renowned wine artist, Thomas Arvid, exclusively in Southern California for the last 12
years at our gallery located at 363 5th Ave Suite #102 in the heart of the Gaslamp District in downtown San Diego. Thomas has been involved with the
San Diego Bay Wine and Food FestivalTM since its inception 10-years-ago, and this year he is the Official Festival Artist. In addition to this year’s line-up
of events celebrating the Festival’s 10th anniversary, we welcome you to come by the gallery to view Thomas’s complete collection of art.
2013 Official Festival Artwork "Just In Case" by Thomas Arvid, Image© 2013 Thomas Arvid.
NOVEMBER 2013
AMUSE BOUCHE
61
DRINK
Good Bourbon,
Good Cocktail?
By Anthony Schmidt
"Bourbon is slowly
becoming one of, if not
the most common, call
at our bars ... "
I
wouldn't be asked to write about a
spirit if it wasn't worthy of attention.
Bourbon is slowly becoming one
of, if not the most common, call
at our bars, and it’s experiencing
quite a renaissance. There are many great
reasons for the resurgence. Popular media
definitely plays a hand (I'm envisioning
Mad Men’s iconic character Don Draper
sipping bourbon in his office, gazing
across Manhattan from his swank ‘60s
office), but more importantly, the stuff is
delicious!
Common tasting notes include nutmeg,
all spice, cinnamon, cocoa, vanilla,
candied fruit, raisins, orange or lemon
peels, baked apples—basically all the
lovely bits and pieces that compose the
most decadent bread pudding or spice
cake. Left to age in American oak, you’ll
notice a mild hint of fresh dill or a slight
herbaceous quality, as well as tanned
leather. When all of these notes come
62
AMUSE BOUCHE
together with careful aging, the spirit can
be as smooth as silk and perfect for leisurely
sipping with no added frills, just as the
distiller intended. Because bourbon has the
ability to remain smooth while maintaining
a complex flavor profile, many have
garnered accolades. John Hansell, editor
and publisher of Whisky Advocate, shows
four bourbons among his top ten highest
rated whiskies (including several Parker's
Heritage iterations and the legendary
Pappy Van Winkle). Clearly, considering
general demand and critical acclaim, the
stuff can be really, really good.
Above: Noble Experiment's Flores cocktail.
As a bartender who focuses on fancy
cocktails, I'm concerned with how bourbon
works in cocktails. With so much demand for
bourbon, it only makes sense that I should
use it appropriately. What's the definition of
"appropriate use" for bourbon in cocktails,
or any spirit for that matter? First, I look to
classic cocktails. I seek recipes I know are
rock-steady, sure-shots for pairing the spirit.
NOVEMBER 2013
DRINK
Instantly, I think about the manhattan, the
old fashioned, the whiskey sour, and the
julep. All have ingredients that, in their
own right, compliment bourbon’s
tasting notes.
A rare lineup from the Pappy Van Winkle Distillery.
I've always used tasting notes, both
personal and professional, to act as
the rule of the game. Ingredients should
compliment, rather than distract. The
manhattan’s sweet vermouth speaks to
spices and leather. The old fashioned's
bitters are essentially a concentrate of all
the baking spices (cinnamon, all spice,
nutmeg, and vanilla) that come alive in
"... just like a
responsible chef
sources the finest
ingredients for their
menu, so should a
bartender."
bourbon. The fresh citrus of the whiskey
sour brightens up the candied citrus and
fruit notes of the spirit, and the julep's mint
typifies the spirit's herbaceous qualities.
If I were creating an original drink, I'd
have to be sure the tasting experience of
the spirit maintains its integrity. So, would
mint work in a whiskey sour (it's commonly
referenced as a whiskey smash)? Seems
like a no-brainer, right? But, how often
do you find sweet vermouth in a whiskey
smash? All of a sudden, we're getting
closer to creating something new, exciting
and delicious, all due to knowledge of
what works as a reasonable pairing. And,
just like a responsible chef sources the
finest ingredients for their menu, so should
a bartender.
Our drinks taste only as good as our
ingredients. Better ingredients equal better
drinks. Seasonal fruits, healthy herbs,
homemade sweeteners, fresh vermouth,
and extraordinary bitters will all help, but
what are we missing? Typically, the
most substantial ingredient is the base
spirit. We should be particularly critical
with what bourbon we're using.
Set up a little experiment: prepare two
of the same cocktail using two different
brands of bourbon. The first will be
a highly rated, outstanding bourbon
(maybe any of the Van Winkles, if
you're lucky enough to find one), while
Van Winkle Tasting Experience
2:00 pm to 4:00 pm
Location: Veiled until purchase
the second will be whatever run-of-the-mill
bourbon you can pick up at your local
grocery store. I guarantee you’ll sing
praises like a canary. It's only at this point
that you'll truly understand and appreciate
the value of a good bourbon in a cocktail.
Now, if only I had
a Van Winkle
15-year manhattan.
SNEAK
PEEK
Join Anthony Schmidt at the
a rare and unique
Van Winkle Tasting Experience,
of bourbons from
tasting experience with a selection
The tasting includes
the old Rip Van Winkle distillery.
rve 20-year-old, the
Pappy Van Winkle's Family Rese
world with a 99 out
the
in
ey
whisk
number one rated
ts Championship,
of 100 rating from the World Spiri
Van Winkle Family
Pappy's 23-year-old bourbon, the
Rye.
Reserve, as well as the Reserve
Opposite: Head Bartender Anthony Schmidt of
CH Projects behind the bar.
NOVEMBER 2013
AMUSE BOUCHE
63
www.thepatiosd.com
858.412.4648
PICK YOUR
ho te ls
restaurants
DAY
attractions
recreation
ecotouri sm
this is a good day
SM
When you want family fun, delicious dining, world-class hotels and awesome attractions,
the natural beauty of San Diego’s waterfront welcomes you. Visit thebigbay.com to
customize your perfect day with spectacular views, sparkling waters and romantic sunsets.
© 2013 Port of San Diego
t h e b i g b a y. c o m
DRINK
By Elizabeth Huettinger
Burgundian
Wine Director at
Addison Restaurant,
Del Mar, CA
W ines :
Mercurial, Compelling and Complex
Vineyards in Chablis, France, the northernmost wine district of the Burgundy region in France, where Chardonnay grows prominently.
A
s one might expect,
Burgundian wines come
from the famed Burgundy
region in Eastern France,
one of the most celebrated
winemaking regions in the world.
The wines that emerge from here are
complex, compelling and mercurial.
And while many believe these wines
are earthy and mineral-driven, there
are plenty of lush, fruit-forward, New
World-style wines produced in this
region. Because “Burgundian” is a new,
trendy buzzword, some wine drinkers
have pigeon-holed Burgundy to one style,
when in fact, Burgundian wine can have
a number of traits ranging from being
rich or light, earthy or fruit-driven. The
region, producer and vintage are only a
few factors that determine the styles.
66
AMUSE BOUCHE
Different Regions, Styles and
Weather Patterns
At its core, Burgundy wines are relatively
simple. They are typically dry reds made
from Pinot Noir grapes and whites crafted
from Chardonnay grapes, although
smaller quantities of Rosé and sparkling
wines are also produced here. Conversely,
a Santa Barbara wine can include any
number of varietals including Pinot Noir
or Chardonnay. With Burgundies, you
know the base wine, but then it gets tricky
because regions, sub-regions and a large
number of Grand Cru and Premier Cru
sites need to be taken into consideration.
Each producer has his own unique style
within each region, so vintage also plays
a huge part in the variation of the wines,
as do soils, topography and weather
"Burgundian” is
a new, trendy
buzzword
patterns, making these wines very
complex and, at times, inconsistent.
Indeed, Burgundy has a higher number
of appellations than any other French
region. Chambolle-Musigny, for example,
is a region within Burgundy. Domaine
Ghislaine Barthod makes a much
different style of Chambolle-Musigny than
Domaine Dujac. More confusingly, a
great producer such as Domaine Comtes
NOVEMBER 2013
Georges de Vogue may make a Village level wine that exceeds the quality of a lesser
produced wine at a Premier or Grand Cru level. As you can see, the complications
mount very quickly, leading to confusion in terms of what amounts to quality within the
region. Generally speaking, Burgundy quality classifications are Grand Cru, Premier
Cru, Village and Bourgogne.
The hundreds of soil types in Burgundy are typically high in minerals, imparting
distinctive flavors and aromas, which allow the flavor profiles and overall structure of
wines from Burgundy to be quite varied and diverse. For example, a classic Chablis
from a recent vintage will likely be clean, linear and citrus-driven, whereas a classic
Meursault from the same vintage will tend to be rich and creamy with golden apple
and pear qualities. Both are technically white Burgundies, and both are Chardonnay;
however, the flavor and structural profiles are very different.
Louis Latour's flagship wine—Corton-Charlemagne.
Monks: Pioneers of the Burgundy Wine Industry
With a viticulture industry dating back to 300 B.C., the production of wine in
Burgundy began when the Romans invaded the area. The Burgundian winemaking
tradition was influenced by the spread of Christianity throughout the Dark and
Middle Ages and carried on by Benedictine and Cistercian monks, but the viticulture
contributions of the monks went much farther than just the cultivation of Burgundian
vineyards. As pioneers in the wine industry, the monks were astute and resourceful
and understood that wine from specific areas of a vineyard was more palatable than
others, so they divided the
land. This was the basis of
the concept of terroir—the
environmental conditions,
especially soil and climate
in which grapes are
grown—a fundamental part
of winemaking in Burgundy
today.
Over time, the monks
defined the sites that would
eventually become some of
the most famous vineyards
The Côte de Beaune is just one appellation belonging to the
in the world, and this system
Burgundy wine region, which comprises more than 70,500 acres.
of small vineyards still
prevails. Today, Burgundy's
vineyards encompass five main areas: Chablis to the north; the Côte d'Or, between
Dijon and Chagny; and, to the south, the small Côte Chalonnaise; the Mâconnais;
and Beaujolais.
While the Burgundy wine industry has had peaks and valleys over the years—the
Great Depression and World War II were particularly devastating—over time,
growers have brought vineyards back to health. The Burgundy wine industry is now
relatively robust and healthy, producing some of France’s most sought-after wines.
Louis Latour: Producing
Wine Since the 17th Centuryy
There are many iconic winemakers in the
Burgundy region, among them Domaine
de la Romanée-Conti and Olivier Leflaive.
Some producers offer a wide array of
styles, such as the family-run Louis Latour,
which despite being a large production
producer, has maintained a high level of
respect over the years.
In fact, Louis Latour is one of the most
revered dealers/producers in Burgundy,
and has been producing stellar wines since
the 17th century. They make wine from
Corton down to Pouilly-Fuisse, to Pommard
and Volnay, and produce both red and
white in a diversity of quality levels, from
Villages to Grand Cru level, and at varying
price points.
This famed producer is certainly a good bet
for those looking to try something different
and learn about a new winemaking region
in the process.
SNEAK
PEEK
Louis Latour Double 9-Year Vertical Tasting
1:30 pm to 3:00 pm
NOVEMBER 2013
Experience a rare tasting opportunity of Burgundian
wines from Louis Latour during the San Diego Bay
Wine & Food FestivalTM, where President of Louis
Latour Bernard Retornaz will walk attendees through
each of the wines and provide commentary on their
superior flavors and characteristics.
This vertical tasting will include:
Corton Charlemagne Domaine Louis Latour
2011, 2010, 2009, 2008, 2006, 2005, 2003, 2002, 2001
Château Corton Grancey Domaine Louis Latour
2011, 2010, 2009, 2008, 2006, 2005, 2003, 2002, 2001
AMUSE BOUCHE
67
DRINK
A Long Time Love Affair
Personally, I have had a love affair with Burgundy wines for many years. My first sommelier position was at Aubergine at
L’Auberge in Carmel, California, which has always had a very Burgundy-heavy wine list.
For this reason, my introduction to the world of French wine was through Burgundy, not Bordeaux, as it is most for most people.
I learned early in my career that both red and white Burgundies are a beautiful and drinkable wine, largely because of its depth
and diversity.
One thing is certain: the “Burgundy
bug” never goes away. People who
fall in love with Burgundy are usually
lifetime devotees.
Understanding Burgundy wines requires an intimate
knowledge of its place of origin and the producers, as
well as their individual styles. My emotions are constantly
on a rollercoaster about the various Burgundies I try. One
bottle may be the highlight of my year, while the next
Burgundy will thoroughly disappoint. This is what makes
Burgundy so very interesting and why it will remain one of
the most captivating wine regions in the world.
The best way to expand one’s knowledge of Burgundy is
to continue tasting them and discover producers you like.
Great producers can offer a fair amount of consistency
in terms of quality and style. Personally, I’ve never had a
bad bottle of Coche-Dury Meursault, vintage-to-vintage,
Premier Cru or Village level.
One thing is certain: the “Burgundy bug” never goes
away. People who fall in love with Burgundy are usually
lifetime devotees.
SNEAK
The dining room at Five Star/Five Diamond
restaurant Addison in Del Mar, CA.
PEEK
Haute French Cuisine & Vint age
Burgundy Tasting
Wednesday, November 20, 2013
6:30pm - 9:00pm
Location: Addison at the Grand
Del Mar
Reservations: 858-314-1900
68
AMUSE BOUCHE
Join James Beard Award nominated
Chef William Bradley of Addison,
San
Diego's only Five Star/Five Diam
ond
restaurant, for a superb six-course
dinner to be magnificently paire
d with
vintage Burgundy tastings selec
ted by
Wine Director Elizabeth Huettinge
r.
The Menu:
Sea Scallops, Champagne, Cavi
ar, Watercress
Confit de Salmon, Matsutake Mush
rooms, Salsify, Dashi
Butternut Squash Velouté, Brais
ed Bacon, Thyme, Chestnuts
Lamb Persillade, Potato Gnocchi,
Parmesan
Artisanal Cheese, Pistachio, Quin
ce, Arugula
L'Ambrosie Tart with Vanilla Crém
e Glaçage
NOVEMBER 2013
"
e
t
u
lo
e
V
h
s
a
u
q
S
t
" Butternu
dison Restaurant,
Del Mar, CA.
y, Executive Chef at Ad
By Chef William Bradle
Ingredients:
4 large butternut squashes, peeled and cubed
4 whole shallots, diced
½ cup pine nuts
2 cloves garlic
1 teaspoon chopped fresh rosemary
4 tablespoons salted French butter
Fleur de sel (sea salt), to taste
6 cups chicken stock
3 cups heavy cream
1 cup crème fraîche
Servings: 4
Method for Soup:
Combine squash, shallots,
pine nuts, garlic, rosemary
and butter to a heavy duty
sauce pot. Sauté over low
heat for 10 minutes, stirring
frequently. Season with
a fair amount of sea salt.
Add chicken stock and let
simmer for 30 minutes. Add
heavy cream. Bring mixture
to a simmer and cook an
additional five minutes.
Remove from stove and
remove rosemary from sauce
pot. Wrap in plastic wrap so
it steeps for an additional five
minutes. Place mixture in a
blender, add crème fraîche
and purée until smooth soup
consistency.
Assembly:
Ladle soup into four individual
soup bowls and serve.
Photograph by Denise Jones.
Try your hand at Chef William Bradley’s Butternut
Squash Velouté, one of the featured dishes at the
Haute French Cuisine & Vintage Burgundy Tasting.
pairing great wine with great living
SCAN TO SIGN UP FOR YOUR FREE
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SATURDAY
NOVEMBER 9
6 – 8 pm
THE VAULT:
CONTEMPORARY ART
& FINE WINE
$25 Online
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ArtSanDiego2013.Eventbrite.com
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Balboa Park Activity Center
2145 Park Boulevard
San Diego, CA 92101
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Photo: Franz Krachtus
BACK BY POPULAR DEMAND TO ART SAN DIEGO!
Numerous wineries will showcase their latest vintages and Award Winning Wines
amongst over 500 Works of Contemporary Art. Featuring: Cakebread, Taittinger,
Caposaldo Prosecco, Alta Vista Chardonnay, Alta Vista Malbec, Poema Cava,
Craggy Range Sauvignon Blanc, Craggy Range Pinot Noir and more.
ArtSanDiego2013.com
DRINK
Centrally Located:
A Look at
CALIFORNIA's
Central
Coast
By Lisa Redwine
Advanced Sommelier and the Director of Restaurants and
Beverage Operations at the La Jolla Beach and Tennis Club,
The Shores Restaurant and The Marine Room in La Jolla, CA
Foley Estate's Tasting Room in Sta. Rita Hills.
72
AMUSE BOUCHE
NOVEMBER 2013
DRINK
Popularized by the movie Sideways, this region has
been catapulted into the spotlight of great
wine-producing regions.
N
estled in the middle of
California is the up-andcoming wine region of the
Central Coast. Popularized
by the movie Sideways,
this region has been catapulted into the
spotlight of great wine-producing regions.
Synonymous with quality Chardonnay
and Pinot Noir, this cool climate region
has made its mark within the great wine
regions of the world. The large region of
Santa Barbara County holds distinctive
sub-appellations of the Central Coast:
Happy Canyon of Santa Barbara, Santa
Maria Valley, Santa Ynez Valley, and Sta.
Rita Hills. Unlike Napa Valley, which is
a swatch of picturesque vineyards and
stunning tasting rooms, Santa Barbara is a
patchwork of unique microclimates and a
mosaic of agriculture with valleys that run
east to west. A distinctive maritime climate
in the west produces stunning Chardonnay
and Pinot Noirs, while the warmer climate
in the east nurtures the production of
classic Bordeaux and Rhone varietals.
Rhone blend called “Cote Blonde,” which
pays homage to the majestic region of the
Northern Rhone.
Sta. Rita Hills lies within the Santa
Ynez Valley appellation and produces
Chardonnays and Pinot Noirs that are the
hallmark of quality for the Santa Barbara
region. Although further inland, Sta. Rita
Hills has access to the cooling breezes
and cool temperature variations that are
necessary for the production of these iconic
Pinot Noirs and Chardonnays. Its limestone
soils, foggy mornings and breezy afternoons
offer the perfect scenario to produce world
class Pinot Noir and Chardonnay. Within
this region you will find landmark producers
such as Siduri, Hitching Post, Sanford,
Foley Estates, D'Alfonso-Curran, and Ken
Brown who have put this region on the
map. However, don’t miss the spectacular
representations of cool climate Viogniers
made by Morgan Clendenen at
Cold Heaven.
Santa Maria Valley is the region
that has set the stage for achieving
recognition in the Central Coast. It was
the first recognized AVA of Santa Barbara
County and the third official AVA in the
United States in 1981. Its proximity to
the Pacific Ocean, with morning fog and
chilly afternoon breezes, ensure a long
and slow growing region, giving the
Chardonnays and Pinot Noirs their own
unique personality. Although Chardonnay
and Pinot Noir take center stage here,
there is great success with Syrah, Merlot,
Roussane, Grenache, and Mourverdre
as well. Santa Maria Valley is also home
to one of the winemakers that put this
once sleepy wine region on the map. Jim
Clendenen has repeatedly demonstrated
his mastery and understanding of this
unique terrior and climate, which is evident
in the recognition his wines receive at his
winery, Au Bon Climat. Cambria, one of
the larger wineries here, has become a
recognizable fixture of the region. CORE
Happy Canyon of Santa Barbara is
one of the newcomers to these iconic AVAs
in Santa Barbara County. It lies just on
the eastern portion of Santa Ynez Valley,
offering rolling hills with peaks and valleys.
Located a little further inland, so it misses
the cool influence of the Pacific Ocean,
the warmer climate creates a perfect
playground for Bordeaux varietals to
flourish. The warmth during the day allows
for ripening and concentration of varietals
like Cabernet Sauvignon, Cabernet Franc,
Sauvignon Blanc, and Merlot. This tiny
AVA is not the bustling wine region you
might find further north, but its rural charm,
mineral and concentrated wines make it
worth seeking out. Westerly Vineyards,
one of the few wineries located in Happy
Canyon of Santa Barbara, is highly
regarded as one of the pioneers of this
region. They deliver thoughtful, well-made
Bordeaux varietals, but also produce a
NOVEMBER 2013
An afternoon at Bien Nacido Vineyards in Santa Maria Valley AVA.
AMUSE BOUCHE
73
DRINK
Deovlet Wine
s' La Encantad
a Vineyard in
the Sta. Rita
Hills, where th
e winery first
sourced its Pin
ot Noir.
Wine Company has paved the way for distinctive blends produced from
Grenache and Mourvedre, showing success of the Rhone influence. Also,
here you find iconic vineyards such as Bien Nacido, Solomon Hills, Julia’s,
Deovlet, and Foxen.
Like other major wine regions of California, it’s easy to generalize about
the varietals grown in the region, however Santa Barbara County is rich
with opportunities to explore. Producers have been successful in focusing
on Italian varietals. Take Palmina, for instance, who sources from its own
vineyard and has been the shining star of Italian varietals produced in this
region. Here you will find Italian standards like Pinot Grigio and Barbera,
but also more unique representations of Arneis, Dolcetto and Legrein.
The rolling hills of Foley Estate's
Vineyards in Sta. Rita Hills.
In the Central Coast, you’ll find the father of Sauvignon Blanc,
Fred Brander, who has been synonymous with the production of
this mighty Bordeaux white, as well as Cabernet Sauvignon. His
pink façade on the winery has made him a memorable producer
of multiple interpretations of Sauvignon Blanc. Other notable
winemakers in the area include Ryan Deovlet of Deovlet Wines,
Leslie Mead Renaud of Foley Estates, Kris Curran of D'AlfonsoCurran, Trey Fletcher of Bien Nacido Vineyard, and David
Whitehair of Foxen Winery.
The Central Coast is worth the escape to discover this ever
emerging wine region. Only about an hour and a half from Los
Angeles, it’s an easy journey to wine country. Santa Barbara
County is more spread out than places like Napa Valley or
Sonoma, however, there are many tasting rooms located in the
picturesque town of Lompoc, Los Olivos, Solvang, and Buelton.
Take the time, go for a leisurely drive and discover the magic of
Central Coast and its wine regions.
74
AMUSE BOUCHE
SNEAK
Pinot Nir vana
PEEK
Friday, November 22
, 2013
11:30 am to 12:30 pm
Location: Marriott Ma
rquis & Marina
Tickets: sandiegowine
classic.com
Discover Central Coa
st wines during Pinot
Nir vana at the San
Diego Bay Wine & Foo
d FestivalTM. Led by a
panel of winemakers
from today’s most not
orious Pinot growing
regions, this class take
an insider’s look at how
s
winemakers produce
the best Pinot Noirs
California has to offe
r.
NOVEMBER 2013
Welcome to Beer City USA:
SAN DIEGO'S
Craft Brew Scene
By “Dr.” Bill Sysak, Craft
Beer Ambassador & Certified
Cicerone, Stone Brewing World
Bistro and Gardens
Stone Brewing is the 10th largest craft brewery in the United States and tops out among the elite breweries in San Diego, CA. Photograph by StudioSchulz.com.
S
an Diego isn’t just
home to some of
the nation’s most
beautiful beaches
and best surf; it’s
also making a name for itself
as one of the largest beer
cities in the nation. With more
than 70 of America’s finest
craft breweries, dozens of
great beer bars, an array of
suds-savvy restaurants, and
scores of passionate beer
aficionados, San Diego and
its surrounding environs have
truly earned the name Beer
City USA.
76
AMUSE BOUCHE
With award-winning breweries
spread across the county,
including the likes of AleSmith,
Ballast Point, Green Flash,
The Lost Abbey and Stone
Brewing Co., the number of
available beer style variations
range in the hundreds and
run the full spectrum of flavors
to fit a visitor’s mood. It’s all
here—refreshing, low alcohol,
Belgian-style witbiers; a
mammoth, 12% ABV imperial
stout rife with aromas of local
coffee and dark chocolate; and
dozens of world class India
pale ales (IPAs) with big notes
of hop-borne citrus and pine.
"Craft beer is an
integral part of
San Diego’s economy"
Over the past two decades,
IPAs have put San Diego
County on the map as
the ultimate “beercation”
destination. It has never
been a better time to be
a hop-head in San Diego,
especially with newcomers
like Societe Brewing Co. in
Clairemont Mesa and Monkey
Paw Pub and Brewery in
East Village coming on the
scene with amazing IPAs. The
hop explosion in San Diego
has spread far beyond the
county’s borders, as the rest of
NOVEMBER 2013
DRINK
Stone Brewing World Bistro & Gardens carries 32 craft and specialty beers on tap, plus 100+ bottle selections. Photograph by StudioSchulz.com.
the country has also jumped
on the IPA bandwagon. As
the country’s leading craft
beer style, IPA dollar sales
are up 35.7 percent in U.S.
supermarkets alone through
July 14, 2013, according to
data from IRI, a Chicago-based
research firm.
Craft beers’ flavor profiles run
far beyond the bland offerings
of American adjunct lagers
(you know, the fizzy yellow
beers with the bright and shiny
marketing campaigns). Aromas
and flavors make craft beer the
most versatile beverage of all
when it comes to food pairing.
There isn’t an edible ingredient
in the world that can’t be
successfully paired with craft
beer, at least not one that I’ve
come across in my 30-plus
years of pairings.
What makes craft beers so
adaptable to food? Beer
has carbonation that acts
as “scrubbing bubbles” to
cleanse one’s palate between
bites. Beer has bitterness to
cut through the richest of fats
and proteins, like chocolates,
meats and cheeses. Craft
beers can have sweetness
to calm the fire from the
hottest chilies. The roasted
NOVEMBER 2013
grains in beer, which give
the beverage its color, marry
with the Maillard reaction (the
browning and caramelization
of proteins during cooking),
which provides the potent
aromas responsible for the
characteristic smells of roasted,
baked and fried foods. And,
if you like the heat from
spicy food, try an IPA. The
hoppy bitterness will calm
the front and mid-palate like
a sweeter beer, but will also
leave a subtle lingering burn
on the back of your palate to
accommodate that
welcomed heat.
are a favorite hangout for
beer aficionados, in addition
to Blind Lady Ale House in
Normal Heights, and Pizza
Port locations all over San
Diego County.
Craft beer is an integral part
of San Diego’s economy.
According to a study released
in 2012 by the National
University System Institute for
Policy Research, craft beer in
San Diego generated $680.8
million in sales in 2011. With
the continued growth of the
industry, 2012 numbers will be
undoubtedly larger.
San Diego has a number
of fabulous restaurants that
provide the opportunity to
pair quality craft beer with
amazing food, including Stone
Brewery Co., the 10th largest
craft brewery in America,
a nation which is currently
home to more than 2,400
breweries. Other great beer
and food centric restaurants in
the county include Sea Rocket
Bistro in North Park and The
URGE American Gastropub
in Rancho Bernardo. For
those looking for more casual
beer bars with noteworthy
food menus, Toronado and
Tiger! Tiger! in North Park
The future of craft beer
is bright. The number of
breweries in San Diego will
continue to grow and reach
triple digits sometime in
the next two years. As the
breweries come on line, more
neighborhoods will come to
know good beer. More bars
will take the fizzy yellow stuff
off their draft lists and replace
them with full flavored beer.
Craft beer is here and it’s ripe
for the picking. Get some and
make the most of your time in
Beer City USA!
BBQ Duck Tacos at Stone Brewing.
Photograph by Gregory Hayes.
AMUSE BOUCHE
77
SNEAK
PEEK
The San Diego Classics: Fish Tacos & Craft Beers
Tuesday, November 19, 2013
6:00 pm to 9:00 pm
Stone Brewing World Bistro & Gardens – Liberty Station
Certified Cicerone “Dr.”
Bill Sysak is Craft Beer
Ambassador at Stone Brewing
Co., where he sets the beverage
philosophy for both farm-to-table
restaurants, Stone Brewing World
Bistro & Gardens, located in
Escondido, CA and San Diego,
CA at Liberty Station, as well as
the newly opened Stone Brewing
Co. in Terminal 2 of San Diego
International Airport. Sysak works
with Stone Brewery’s culinary staff
to pair amazing craft beers from
around the world with menu items
built on locally grown ingredients
procured from small farms,
including Stone Brewery’s very
own patch of fertile land, “Stone
Farms,” located several miles from
its brewery in Escondido.
Beer and Cheese Pairing
Tuesday, November 19, 2013
4:00 pm to 5:30 pm
Stone Brewing World Bistro & Gardens – Liberty Station
Belgian Beer Luncheon Presented by Stella Artois and
Featuring James Beard Nominee Chef Carl
Schroeder and Belgium Master Beer Sommelier
Marc Stroobandt
Friday, November 22
12:00 pm – 2:00 pm
• • • • • •• ••• •• •• • ••
Season Info:
Celebrate Taco Tuesday in style
with a tribute to the classic San
Diego pairing—fish tacos and craft
beer! Enjoy samples of unique
craft beers on draft and weigh in
on the action as the city’s top fish
taco-makers go head-to-head in the
Taco TKO to win the title for San
Diego’s Best Fish Taco.
Join Stone Brewing Co. Craft Beer
Ambassador “Dr.” Bill Sysak for
an afternoon of unexpected and
delicious flavor combinations as he
pairs some of the finest artisanal
cheeses with beers from around
the world.
Feast upon the delightful culinary
creations of Executive Chef
Carl Schroeder and Chef de
Cuisine Ted Smith of Bankers Hill
Bar + Restaurant while sipping
specifically paired Belgium beers
from Leffe, Hoegaarden and Stella
Artois.
Introducing the
Your Beautiful Bride
Specialty Produce App
Your access
point to
local
sustainable
farms and
produce
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amuse bouche - San Diego Bay Wine + Food Festival

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