craveworthy - San Diego Bay Wine + Food Festival

Transcription

The Official Publication of the San Diego Bay Wine + Food Festival
®
EN BOUCHE
EN BOUCHE
CRAVEWORTHY
SoCal’s Largest Wine & Food Festival
Returns Nov. 16 - 22
Wine Geeks Unite!
SommCon Heads to San Diego
®
Schedule on Page 44
One Bite Changed My Life
Epic Star-Studded Dinner Turns
Culinary Mastery Into Opportunity
SOUTHERN
EXPOSURE
NOVEMBER 2015
How Baja Will Change
The Way You Eat & Drink
1 2 TH A N N U A L C L A S S I C
®
NOVEMBER 16-22, 2015
Tickets for the Festival Available Online: sandiegowineclassic.com
*All guests must be over 21 years of age, with valid photo ID to attend all Festival Events. All events are rain or shine.
Without a heart,
it’s just a machine.
So in 1971, a little heart built a different kind of airline—one that
made sure everyone could fly.
Everyone has important places to go. So we invented low-fares to
help them get there.
To us, you’re not 1A or 17B. You’re a person with a name, like Steve.
Here, we think everyone deserves to feel special, no matter where you
sit or how much you fly.
And with all the places we’re going next, we’ll always put you first,
because our love of People is still our most powerful fuel.
Some say we do things differently.
We say, why would we do things any other way?
Without a heart, it’s just a machine.
一漀瘀攀洀戀攀爀㄀㘀ⴀ㈀㈀Ⰰ ㈀　㄀㔀
®
Read .
DINE OUT.
SAM WELLS
E N J OY. R E P E AT.
R
SUBSC
IBE
12 ISSUES FOR $10
VISIT
sandiegomagazine.com
USE CODE: SDMGOURMET
Features
22
Ocean-To-Table
Inspired by the Local Bounty
26
Indulgence. Pure and Simple
The Delight of Italian White Truffles
48
The Business of Wine
Introducing SommCon®
66
How Baja Will Change the Way
You Eat & Drink
The Story of the Baja Boom
74
If You Think You Don’t Like
Chardonnay, Think Again
Rethinking a Classic Varietal
Chef Nate Appleman,
2014 Comer Comigo Dinner at Comun
NOVEMBER 2015
San Diego Bay Wine + Food Festival®
EN BOUCHE
3
Craveworthy
CONTENT
Eat 10
Play 34
Explore
NOV. 2015
44
Travel
66
Drink 74
Articles
ON THE COVER
Food for Thought
Top Cookbooks from Celebrity Chefs
Let’s TACO-About It!
The Ultimate Fish Taco Competition
Take a Bite. Change a Life.
Celebrity Chefs Come Together to Pave the Way for Aspiring Culinarians
Where are They Now?
A Glimpse into the Lives of Festival Scholarship Winners
Ocean-To-Table
Inspired by the Local Bounty
Indulgence. Pure and Simple
The Delight of Italian White Truffles
Chef of the Fest
San Diego Chefs Roll Up Their Sleeves In Fierce Competition
The Business of Wine
Introducing SommCon®
Motorcycles, Classic Cars, Dew-Covered Fruit,
or Fine Bottles of Wine
10
14
16
21
22
26
30
The Story of the Baja Boom
If You Think You Don’t Like Chardonnay, Think Again
Rethinking a Classic Varietal
Photography by Denise Jones
48
62

Meet the Official Festival Artist, Scott Jacobs
Southern Exposure
Chef Katsuya Fukushima’s “Caesar
Salad” from the 2014 San Diego Bay
Wine + Food Festival® event, 100
Years of Inspiration & Innovation:
A New Look At Timeless Classics. It
is composed of Boquerones, Quail
Egg, Jicama and Toasted Brioche.
66
74
Web Extras
For bonus articles and exclusive event
information visit:
sandiegowineclassic.com
A PERFECT COMBINATION OF EDGY FASHION
AND FORWARD-THINKING FUNCTIONALITY.
800.372.6621 | to view entire URBAN COLLECTION | www.chefworks.com
(on Thiago Silva) GRAMERCY CHEF COAT EXDZ001-BLK (black)
(on Dominique Crenn) GRAMERCY WOMEN’S CHEF COAT EXWDZ002-BLK (black)
Artwork by Gina Faulk aka “Gina the Artist”
10
Play
34
Explore
44
Travel
66
Drink
74
NOV. 2015
Eat
Events
Monday, November 16
35
35
San Diego Bay Wine + Food Festival® Golf Invitational
Bayless, Plascencia and White Opening Feast
Tuesday, November 17
36
The Taco TKO featuring Fish Tacos & Craft Beer
Presented By DiningOut Magazine
Wednesday, November 18
36
37
Bernard Guillas & Friends Host an Ocean-To-Table Lunch
Black and White Truffle Dinner
Presented by Antinori
Thursday, November 19
37
38
Expedition: BAJA
Celebrity Chef Dinner & Big Bottle Live Auction
Friday, November 20
39
A Taste For Tapas
39
Ohh La La! Paris Pastries with Chef Gale Gand
40
Cheese: A Class to Make You Melt
40
SommCon® Tasting & Silent Auction
41
The Collection at the SommCon® Tasting
Presented by Cooking Light
Saturday, November 21
42
Lexus Grand Tasting
43
The Official After Party
Presented by Stella Artois

Sunday, November 22
44
Sail with Gale Celebrity Brunch
aboard the Adventuress
Also Inside
Welcome from the Publisher - 8
Event Schedule - 33
Events at a Glance - 34
Exhibitor Listing - 55
Festival Sponsors - 80
Pick up a copy of Pacific magazine’s
ninth annual Dining Issue.
INSIDE:
San Diego’s top
10 must-eats
(the city’s premiere
chefs pick their faves)
The Latest Dish
dining guide
(showcasing America’s
Finest dining scene)
A chance to
win $2,000
(in the form of $50 gift
certificates to the city’s
top restaurants)
150,000 magazine readers • 29,000 Facebook fans • 26,000 Twitter followers • 20,000 e-mail subscribers
2010
2011
2012
2013
pacificsandiego.com
2014
En Bouche
WELCOME
PRODUCERS/PUBLISHERS
Michelle Metter
Ken Loyst
EDITOR IN CHIEF
Christian Piencka
EVENT OPERATIONS
Colleen M. Connor, CMP, Assoc. Vice President, Events & Sponsorship Activation
Karen Mvrich, Finance
Joyce Agagas, Associate Event Director
Elizabeth Pun, Senior Event & Sponsorship Coordinator
Caitlin Purkey, Senior Event Coordinator
Katie Klimuszko, Senior Event Coordinator
Josh DeCarl, Operations Manager
Gaby Edmead, Intern
Brenna Landstrom, Intern
Flora Leung, Intern
Nicole Urbina, Intern
MARKETING AND PUBLIC RELATIONS
Christian Piencka, Director, Marketing & PR
Haley Messner, Senior Marketing Coordinator
Morgan Woehrmann, Public Relations Assistant
W
elcome to the 12th Annual San Diego
Bay Wine + Food Festival® where for
one solid week all eyes turn toward
America’s Finest City and the exceptional culinary
talent, artisans, and purveyors, who make the region
deliciously vibrant. From points throughout the
country, just over our nearby Mexico border, and
abroad, winemakers converge to present close to
800 different wines for your discovery.
SPONSORSHIP AND SALES
Lauryn Edwards, Director of Sales & New Business Development
Chris Finn, Senior Account Manager
Chelsy Clark, Account Executive
New this year, the San Diego Bay Wine + Food Festival® joins forces with
SommCon® a four-day educational conference for the most serious of oenophiles
and self-professed wine geeks. With over 50 tasting and educational sessions,
SommCon® brings the who’s who of the wine world together with some of today’s
leading experts, educators and panelists.
What’s to eat, you ask? Where do we start? There is much to choose from,
including our opening night Feast at Bracero with celebrated chefs Rick Bayless,
Javier Plascencia and Chad White to Chef Suzette Gresham and Chef Accursio
Lota’s Truffle Experience at Solare Ristorante, and cheese classes and pairing
experiences with James Beard Award Winner Laura Werlin, or “Sail with Gale”
during the Festival’s finale brunch and sailing event through San Diego Bay.
Both food and wine combine at the Lexus Grand Tasting on November 20
featuring over 200 tasting stations, live musical acts, the Mission Federal VIP
experiences, Chef of the Fest competition, Big Green Egg Grill Zone, The Cooking
Light Pavilion, Stella’s Belgian Beer Experience and more.
Lastly this year we are thrilled to once again award scholarships to deserving
students and professionals in pursuit of higher education in the wine, culinary, and
hospitality industries. It is through our partners, exhibitors, sponsors and YOU that
over 100 individuals have been supported in making their dreams a reality. We
thank the American Institute of Wine & Food and the Chaîne des Rôtisseurs for
believing in this purpose and making it part of their mission.
Cheers!
Michelle Metter & Ken Loyst
Co-Founders and Producers
CONTRIBUTING WRITERS
Michael Esposito, Snakeoil Cocktail Company
Amy Finley, Writer
Suzette Gresham-Tognetti, Acquerello
Bernard Guillas, The Marine Room
Katie Klimuszko, Fast Forward Events
Michelle Metter, Fast Forward Events
Christian Piencka, Fast Forward Events
Elizabeth Pun, Fast Forward Events
Caitlin Purkey, Fast Forward Events
Lisa Redwine, Advanced Sommelier
Christian Siglin, Bracero
Randy Smerik, Solare Ristorante
Andrew Spurgin, Bespoke Event Styling & Menu Design
Morgan Woehrmann, Fast Forward Events
FESTIVAL SUPPORT STAFF
Jonna Talbott, Culinary Liaison
Lindsay Maiorano, Culinary Liaison
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
Don Williamson, Operations
Sophia Mellow, Registration Services
Albert Navarro, Registration Services
TEAM SOMMCON®
Molly Brooks-Thornton, Certified Sommelier and Cicerone
Amy Christine, Master of Wine
Skip Coomber, Coomber Family Ranch Wines
Brian Donegan, Advanced Sommelier
Eric Entrikin, Master Sommelier
Patrick Farrell, Master of Wine
David Glancy, Master Sommelier
Evan Goldstein, Master Sommelier
Mary Gorman, Master of Wine
Bonnie Graves, Certified Sommelier
Mindy Hewitson, D WSET and Certified Wine Educator
Jeff Josenhans, Certified Sommelier and Cicerone
Jörn Kleinhans, Certified Specialist of Wine
Geoff Labitzke, Master of Wine
Ira Norof, Certified Wine Educator
Joshua Orr, Advanced Sommelier
Eddie Osterland, Master Sommelier
Steve Pagano, Hotelier
Lindsay Pomeroy, Master of Wine Candidate, CWE, WSET, FWS
Lisa Redwine, Advanced Sommelier
Jennifer Roberts, Certified Sommelier
Jesse Rodriguez, Advanced Sommelier, CWE, D WSET
Eric Runyon, Certified Sommelier, CSW
Adam Sensney, Certified Sommelier
Wendy Shoemaker, Advanced Sommelier
Joseph Spellman, Master Sommelier
Rebekah Turpin, Certified Sommelier, CSW, FWS
Tami Wong, Certified Sommelier
MAGAZINE/WEBSITE DESIGN
Richelle Farley, Keep-It-Growing.com
PUBLISHED BY
World of Wine Events, LLC
PRODUCED BY
Fast Forward Ventures, LLC
1399 N. Cuyamaca St., El Cajon, CA 92020
8
EN BOUCHE
NOVEMBER 2015
Save
the
Date
2016
13th Annual Classic
San Diego Bay Wine + Food Festival
®
November 13 - 19, 2016
EAT
for
By Katie Klimuszko
Food Thought:
Market Restaurant + Bar
Cookbook: Seasonally Inspired
Cuisine from Southern California
Carl Schroeder and
Maria Desiderata Montana
LOCAL FLAVOR Schroeder, Chef/Owner
of Market Restaurant + Bar in Del Mar,
California, grew up in La Jolla and has
San Diego in his soul. He knows the lay of
the land here and is dedicated to working
with local farmers and fishermen.
More Mexican Everyday: Simple,
Seasonal, Celebratory
Rick Bayless
SPICE IT UP
More Mexican Everyday is the follow-up to
Rick’s hugely popular Mexican Everyday,
published in 2005. It’s all about weeknight
simplicity. Rick shows you how to build tasty
Mexican meals with a few ingredients—
usually local and seasonal—in a short
amount of time.
Market Restaurant + Bar Cookbook’s
one hundred and forty recipes are from
Schroeder’s daily-changing menu and
were carefully adapted for the home cook.
He gently guides the readers to the best
local ingredients by season and shows
them how to turn those ingredients into
great food.
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EN BOUCHE

Gale Gand’s Lunch!
Gale Gand
LUNCHBOX HERO
It’s time for a lunch revolution. Lunchtime
doesn’t need to be about hurrying through
an assortment of processed products. The
midday meal is a fabulous opportunity to
enjoy delicious ingredients and flavorpacked dishes and to slow down while
you eat (even if just for a few moments).
Acclaimed chef Gale Gand shows you
how to make it happen—simply and easily,
and for a fraction of the price of prepared
salads and sandwiches. As Gand says,
when it comes to entertaining, “lunch is the
new dinner.”
NOVEMBER 2015
EAT
TOP COOKBOOKS FROM CELEBRITY CHEFS
The Third Plate: Field Notes On
The Future of Food
Dan Barber
CONSCIOUS CUISINE
Dan Barber, an award-winning chef,
moves beyond “farm-to-table” to offer
a revolutionary new way of eating. After
more than a decade spent investigating
farming communities around the world
in pursuit of singular flavor, Barber finally
concluded that—for the sake of our food,
our health and the future of the land—
America’s cuisine required a
radical transformation.

The New Old Bar: Classic
Cocktails and Salty Snacks from
The Hearty Boys
Steve McDonagh and Dan Smith
SHAKE IT UP
The New Old Bar demystifies the cocktailmaking experience, shaking up 200
vintage cocktail recipes that all home
bartenders should have in their repertoire.
Tasty bar snacks and appetizers round out
the collection, providing delicious light
fare to accompany the drinks. Authors
Steve McDonagh and Dan Smith form the
culinary duo The Hearty Boys, who won the
very first season of The Next Food Network
Star, and hosted the Food Network series
Party Line with the Hearty Boys. They have
appeared on CBS’s The Early Show and
in Life, The New Yorker, and the New York
Times, among many other publications.
grilled cheese, please!
Laura Werlin
LIQUID GOLD
Almost everybody loves grilled cheese.
But when you add tomato jam to a
sandwich chockfull of cheddar or smother
the outside of the bread with tortilla chip
butter and fill it with guacamole and three
kinds of cheese (and bacon, of course), or
combine Brie, chocolate and raspberry jam
and melt it into a gooey wonder, you’ve
taken ordinary grilled cheese and made it
extraordinary. That’s what Laura Werlin set
out to do with this, her second book, on
grilled cheese. In addition, she also gives
you the very best method for making a
perfect grilled cheese every time.
Sneak Peek
Meet and Greet the Celebrity Chefs of the 12th Annual San Diego Bay Wine + Food Festival® at culinary events throughout the week. Take part in an exclusive book signing opportunity by
joining Chef Rick Bayless at the Opening Feast on Monday, November 16th at Bracero Cocina De Raiz. You’ll also have the opportunity to bring home a signed copy of your favorite chef by
attending one of the cooking classes on November 20th.
For more information visit www.sandiegowineclassic.com.
NOVEMBER 2015
EN BOUCHE
11
Welcome to Blue Hawaii.
A new blue mirrored lens from Maui Jim.
STYLE SHOWN: CLIFF HOUSE
A PolarizedPlus2® lens that offers amazing color
enhancement and clarity, Blue Hawaii is a stylish new
way to experience the brilliant world around you.
Color. Clarity. Detail.
AVAILABLE AT:
SIMPLY GOOD FOOD. SIMPLY GOOD PRICES.
©2015 Maui Jim, Inc.
GREETINGS
from HAWAI‘I.
EATINGS
from HAWAI‘I.
Hawai‘i’s original chocolate covered macadamias and Maui Caramacs.®
Available at: Ralphs | Cost Plus | 99 Ranch | Bristol Farms
372140_SD_WineFoodFest_Ad.indd 1
9/26/14 11:50 AM
Let’s
Taco-About IT
By Caitlin Purkey
EAT
San Diegans are laid-back, easy-going, and…opinionated? Only about
one thing: our fish tacos. This San Diego signature dish is a staple on
nearly every local menu. Take a look at who’s serving up delicious fish
tacos right now.
Sandbar Sports Grill
Fan Favorite

REIGNING TACO
TKO CHAMPIONS!
718 Ventura Place l San Diego l @sandbar718
The team over at Sandbar Sportsbar & Grill really know what they’re
doing. In addition to their award-winning TKO-style taco, try the Ti-Juan-A Taco with
pork adobado, and roasted pineapple on a fresh corn tortilla. The two-time reigning champs will return
in 2015 to the Fish Taco TKO Competition to see if the third time is really the charm.
Comun Kitchen + Tavern
CRAVEWORTHY

Tower 13
hidden gem

935 J. Street l San Diego l @comuntaqueria
Tucked in downtown San Diego’s East Village, Chef Chad White’s Comun
Kitchen + Tavern, is serving up a menu jam-packed with flavors. Feast on
taco offerings like the Smoked Mahi (queso, chilie and peanuts), the Carnitas
(braised pork butt and torched habanero), and the Borrego (roast lambleg, frijoles charros, and ash). Don’t leave without also trying the ATUN –
marinated ahi tuna, chicharron, seasame, lime and ash.
2633 South Coast Hwy 101 l Cardiff-by-the-Sea l @tower13beachbar
If you find yourself in San Diego’s North County, do yourself a favor and
stop by Tower 13 for their Mahi tacos and a cold beer. If you can, also
save room for the garlic truffle fries.
Point Loma Seafoods
Bracero Cocina De Raiz
Worth The Line

2805 Emerson St. l San Diego l @pointlomaseafoods
Point Loma Seafoods boasts one of the freshest menus in town, so it’s
no wonder their line is always out the door. Between their classic special
breading and famous tartar sauce, they will keep you coming back for more
than just their delicious tacos. Also try the Smoked Fish sandwich paired with
a local craft beer.

This small, humble team took home second place in last year’s Fish Taco
TKO Competition and are hungry for another shot this year.
New Kid on
the Block

1490 Kettner Blvd. l San Diego l @bracerococina
Chef Javier Plascencia has raised the bar with his new concept Bracero.
This Little Italy hot spot is already collecting regulars thanks to menu items
like Lamb Neck Barbacoa, Cauliflower Tortita, and Surf & Turf Oysters.
Reservations are hard to come by, but trust us; it’s worth the wait.
Sneak Peek
The Taco TKO is back for its fourth annual competition to settle the score on who is serving up the best fish taco in San Diego!
Come for the fish tacos, stay for the craft beers, live music and great atmosphere. Don’t miss this signature San Diego Bay Wine
+ Food Festival® event on November 17th at Quartyard San Diego.
Opposite:
Sandbar’s Winning 2014 TKO Taco
NOVEMBER 2015
EN BOUCHE
15
EAT
e
t
i
B
A
e
k
a
T
By Michelle Metter
CHANGE A LIFE
On a recent trip to San Francisco,
I had the pleasure of dining at Chef Suzette Gresham’s
acclaimed two-star Michelin rated Acquerello.
Our group was tucked away inside the restaurant’s private dining room, allowing us to be embarrassingly
effusive over each course and pass plates among each other unabashedly. With the last scrape of our fork and
final round of praise, Chef Suzette departed back to the kitchen and a young cook appeared before us.
“I wanted to tell you,” he started quickly,
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NOVEMBER 2015
EAT
“The night of the Celebrity Chef Dinner last year at the
San Diego Bay Wine + Food Festival , I took one bite that
would change my life forever.”
®
I knew this kid looked familiar. He had my attention.
H
is name is Nicholas Rivera and he went on to explain that he
was one of last year’s AIWF scholarship winners, finishing up his
degree in the culinary arts. As a recipient he had been invited to a
seat at the dinner, which in his words, would change the trajectory of
his life.
For many of the scholarship recipients, access to the caliber of chefs
who collaborate on this meal (and for us patrons in fact) can be a
once-in-a-lifetime kind of experience. The likelihood of the chefs who
gather for the annual mega-feast to appear together again, is quite
unlikely. The moment was not lost on Nick, or his fellow dinner-mates.
“Each dish was incredible,” Nick shared. “On the third course, though,
I knew something major had happened. Chef Suzette’s Fois Gras
Pasta was put in front of me and I was, like, whoa, what is this? It was
beyond amazing and right there I said, ‘I have to work for this chef’.”
We left dinner with our hearts (and stomachs) full knowing that a
young chef like Nicholas had landed somewhere so special and under
the mentorship of such a highly respected duo like chef like Suzette
and the legendary Giancarlo Paterlini.
That night, Nicholas dropped a quick note into my inbox, leaving me
in tears.
“Looking back at the very beginning of my culinary journey in San
Diego, I realize that the scholarship, and this dinner, opened me up
to a new culinary understanding. I got inspired. Now, one year later, I
am in San Francisco working with Chef Suzette Gresham at the twostar, Michelin rated Acquerello. Through the efforts of the Festival
and AIWF, I followed my love and dream to be a chef in the big city.
An opportunity like this normally doesn’t happen to a food-loving
boy from the suburbs of Southern California. Thank you, I hope you
know you made a positive difference in my life.”
Chef Suzette Gresham-Tognetti prepping one of her 2014 Celebrity Chef Dinner
dishes: Olive Oil Poached Scallops with sweet red pepper, carrot, marcona
almond, white micro celery and Belle Isle cress.
Thanks Nick, for allowing me to share your story, and for inspiring
our team, our chefs and our winemakers to make the kind of evening
where, in one bite, a dream of a new future can be formed.

Get Chef Gresham’s Foie Gras Pasta recipe on page 28.
Continued on next page...
NOVEMBER 2015
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17
EAT
Clockwise: Live Auction Bidding; Chef Jon Sloan describing reception bites; Final plating assistance for Chef Gresham’s dish; Bidding during silent auction; Live auctioneer securing next highest bid.
This year, from Miami to Carmel, Chicago to LA the cast of chefs will converge in San Diego for another
unforgettable evening filled with new and delicious culinary memories.
Chef Bernard Guillas & Chef Ron Oliver | Marine Room, La Jolla
Beach & Tennis Club & The Shores | San Diego
Between the two of them
they have now travelled
the globe to co-author two
award-winning cookbooks,
and sit at the helm of
San Diego’s fine dining
scene. Guillas has been invited as guest chef to the prestigious James
Beard House in New York on many occasions. Selected as San
Diego’s “Best Chef” numerous times, including the Gold Medallion
Awards (California Restaurant Association, San Diego Chapter), Chef
Magazine, San Diego Home/Garden Lifestyles Magazine Readers
Poll and San Diego Magazine People’s and Critic’s Choice, Guillas
continues to infuse the local culinary scene with his unique talent and
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engaging personality. As one of only two French Master Chefs in the
city, Chef Bernard Guillas’ infectious energy and unending hospitality
set the tone for the event as he leads the culinary cast to a masterfully
composed experience.
Justin Cogley | Aubergine at L’Auberge | Carmel
In 2013, Food & Wine magazine named Chef
Justin Cogley “Best New Chef”, which was only
the beginning of an epic year for the rising star.
Accolades followed when a year later Forbes
Travel Guide awarded him its highest five-star
rating. This year, the French magazine Le Chef
named Cogley one of 100 best chefs on the planet. At 36, these
achievements are met humbly though not likely to stop any time soon.
NOVEMBER 2015
EAT
Gale Gand | Tru & SpitzBurger | Chicago
Sven Mede | Honey Salt | Las Vegas
A festival veteran, Gale is a nationally
acclaimed pastry chef, restaurateur, cookbook
author, television personality, teacher,
entrepreneur, and mother. Chef Gand has
been recognized as “Outstanding Pastry Chef”
of the Year by The James Beard Foundation
and by Bon Appetit magazine and has been inducted into the
Chicago Chefs Hall of Fame. She is former host of the Food
Network series “Sweet Dreams,” the first nationally televised alldessert show anywhere, and a prolific cookbook author with eight
titles to her credit, including her most recent Gale Gand’s Lunch!,
released in April 2014.
Mede is Director of Culinary Operations at the
award winning Blau + Associates. Prior to joining
Blau, Mede served as Corporate Chef for Shutters
on the Beach & Casa Del Mar in Santa Monica,
California. In this position Mede oversaw six
By The Blue Sea Restaurant Group restaurants,
and developed new concepts for their “Catch” American seafood
restaurant as well as “Terazza” Mediterranean Café & Lounge. Prior to
his position at Shutters, Mede was Executive Chef at Nobhill and preopening manager and Executive Chef at American Fish, two Michael
Mina restaurants in Las Vegas, Nevada. Mede also assisted Mina with
back of house opening responsibilities at Stripsteak (Las Vegas, NV),
XIV (Los Angeles, CA), Bourbon Steak and Saltwater (Detroit, MI). His
past positions include Senior Chef de Partie at Le Manoir Aux Quat’
Saisons, a Michelin two-star restaurant in Great Milton, Oxford, Great
Britain, Sous Chef at Michelin two-star Charlie Trotter’s in Chicago,
Illinois as well as Executive Sous Chef at the James Beard Best New
Restaurant award-winner Bradley Ogden in Las Vegas, Nevada.
David Iino | Salt | Los Angeles
A Southern California native, Chef David
Iino brings a classic style to his cooking.
A California Culinary Academy graduate,
David has worked in fine restaurants in both
San Francisco and Southern California. After
interning with Elka Gilmore in San Francisco,
and sharing the same kitchen with Traci Des Jardins and Elizabeth
Falkner in the City by the Bay, David returned to Los Angeles.
Working as a Chef at The Grand Havana Room and Café del Rey
in Marina del Rey, David also opened the L’Ermitage in Beverly Hills
and the Napa Valley Grille in Westwood. As Chef/Owner of SALT
Restaurant, David is dedicated to creating and serving the finest in
rustic California cuisine.
Sunchoke chicharron with chicken liver, sunflower
gremolata. Also, “Deviled Egg” with egg white
meringue, tuna tartare, country ham. Both presented by
Chef Jon Sloan.
NOVEMBER 2015
Dean James Max | DJM Restaurants | Multiple Locations
Principle and chef at DJM, Dean James Max,
develops restaurant concepts that are based
around farm-to-table, local, and sustainable
cooking. Each restaurant has its own distinct
identity which allows it to be unique to the market
around. His accolades are expansive including
including Best Chef nods from Boca Raton Magazine, National
Restaurant Association, Fort Lauderdale Magazine, New Times
Magazine, and James Beard Foundation Finalist for Best Chef of the
South in 2009, 2010, and 2011.
Miso marinated open Blue Cobia with pea puree, pea
sprouts, pickled ginger, and borage flowers, by Chef
Katsuya Fukushima.
Cured duck breast with charred, flowering broccoli,
compressed pears, and apple cider dashi, by Chef
Sam Burman.
EN BOUCHE
19
EAT
Left to right: Soy glazed Brandt Beef Hanger Steak with sunchoke, shaved vegetable salad, smoked tomato vinaigrette, by Chef Kim Canteenwalla; Braised Kourdouta Pork Cheeks with maple buttercup squash, picked honshimeji, beets trilogy, sage marsala infusion, by Chef Bernard Guillas; Hot smoked Manchester Farms Quail with salsify mustardo, cardamom yogurt, bergamot, by Chef David
Bull; Sticky toffee pudding with sour cream ice cream, roasted pears, crystallized ginger, by Chef Gale Gand.
Makoto Okuwa | Makoto | Miami
With over twenty years of experience, Chef Makoto
Okuwa has developed his own take on Japanese cuisine,
where traditional Edomae-Sushi meets innovative flair.
Chef Makoto’s introduction to the intricacies of Japanese
cooking, especially sushi, began in his hometown of
Nagoya, Japan. At the age of 15, Makoto began an
apprenticeship with Sushi Master Makoto Kumazaki; his study continued under
the tutelage of legendary Sushi Master Chef Shinichi Takegasa. After ten years
of training in Japan, Makoto moved to Washington, D.C. where he began
to work closely with Iron Chef Morimoto and was soon asked to assume the
Head Sushi Chef role at Morimoto New York and Morimoto Philadelphia.
In 2005, he was recognized by the James Beard Foundation for outstanding
contribution.
Sutti Sripolpa | Manchester Grand Hyatt | San Diego
Sutti Sripolpa currently serves as Executive Chef of the
Manchester Grand Hyatt San Diego. His career boasts more
than 20 years of professional experience in the culinary arts
and possesses a thorough working knowledge of regional
American cuisines, as well as Pacific Rim, Southwest and
Asian cuisines.
Live Auction Benefiting
Scholarships Provided By:

Sneak Peek
Seats for the Celebrity Chef Dinner and Big Bottle Live Auction are limited to 200 guests only. Join upwards of
20 winemakers each taking on his or her own pairing challenge to the chef’s multi-course dinner. Exercise your
bidding arm, live and silent auctions are injected throughout the evening with oenophile-loving packages and
proceeds awarded to scholarships for aspiring culinarians.
Thursday, November 19 | 6:00 pm - 11:00 pm | Manchester Grand Hyatt.
20
EN BOUCHE
In Memory
For years, applications were carefully scoured
to select an individual whose passion it was to
pursue a career in oenology and who would
best represent the drive and focus of John M.
and Sally B.
Thornton,
owners of
Thornton
winery, as the
recipient of
their namesake
Photographed: Sally Thornton
scholarship. Mrs.
Thornton’s passing is felt deeply throughout our
community and her legacy is not lost by those
whose dreams have been fulfilled because of her
family’s support and generosity.
“I think you’ve
got to be a
little nuts to
be a chef.”
Famously quoted
Chef Kerry
made a debut
Photographed: Chef Kerry Simon
appearance at
the Celebrity Chef Dinner in 2013. Known as the
Rock & Roll Chef, Kerry’s illustrious career saw
him at the helm of award-winning restaurants on
both coasts, and in collaboration with culinary
elite. From Iron Chef to the Las Vegas strip,
Kerry’s notoriety made him a much talked about
star known as much for his creativity and sense
of adventure as he was for his unyielding passion
for his craft.
NOVEMBER 2015
WHEREAre They Now?
By Elizabeth Pun
A glimpse into the lives of Festival Scholarship Winners…
2014 Chaîne Scholarship Winners with San Diego Bailliage Officials
Photo Credit: Michael Wesley
Every year the San Diego Bay Wine + Food Festival® partners with the American Institute of Wine & Food and the Chaîne des Rôtisseurs
to raise scholarship funds for continuing education in the culinary, enology, viticulture, and hospitality industries.
Funds for the scholarships are raised during the silent auction at the SommCon® Tasting
(previously known as The Vault: Reserve & New Release Tasting), and the live auction at the
Celebrity Chef Dinner. Attendees bid on a huge variety of items, from jet-setting vacation
packages and large bottle formats, to in-home chefs dinners, local restaurant experiences,
and personal vineyard tours.
But what happens after the auctioneers take their seats?
Here is a quick glimpse into the lives of four previous scholarship winners:
LAUREN KNELL
Her scholarship opened the
doors to…
The multitude of opportunities in San
Diego that completely embrace the
art of wine and food. Allowed her
to chase her dreams and realize her
true potential of success.
BRIDGET CHESLOCK
Her scholarship confirmed…
She was heading in the right
career direction and provided the
opportunity to attend classes from
one of the best blind tasters in
the world.
J.M. WOODY VAN HORN
The scholarship provided…
The ability for further studies into the
financial and marketing side of the
hospitality industry.
KATIE KLIMUSZKO
The scholarship opened the
door for…
The opportunity to interview and
interact with industry leaders from
across San Diego. She kept in touch
and was able to step directly into her
career right after graduation.
 Where Are They Now?
Assistant General Manager at
Puesto in Seaport Village and La
Jolla. Also pursued a Master’s
degree in Hospitality and Tourism
Management.
Wine Buyer and Sommelier at Wines
at the Park, within Petco Park. Also
teaches wine classes at Mira Costa
College and is an ambassador for
Boisset Wine Living.
General Manager and Wine Director
at Bracero Cocina de Raiz, Javier
Plascencia’s newest San Diego
Restaurant.
Senior Event Coordinator at Fast
Forward Event Productions, the
producers of the San Diego Bay Wine
+ Food Festival® and multiple events
across the nation.
NOVEMBER 2015
EN BOUCHE
21
EAT
By Michelle Metter
Pop down to Pt. Loma and San Diego’s tide pools and you may happen on
intertidal Gooseneck barnacles, also commonly known as percebes. These
distant relatives of the crab are filter-feeding crustaceans that affix to hard
surfaces such as rocks and rely on water motion for their feeding.
According to Chef Jason McLeod of Ironside Fish & Oyster these
barnacles are some of the most underrated specimens from San
Diego’s waters. “They are delicious. I was just down in Valle de
Guadalupe cooking with Drew Deckman at a Baja Seafood Festival
dinner using all sustainable and local product and percebes were
one of the products we used and they are amazingly delicious.”
Percebes are long and tubular, around three inches, and enveloped
in a rough, wrinkled tube with a round shell attached to one end.
What they lack in appearance, they make up for in taste, and
so their rise with San Diego and Baja Chef’s as a favorite ocean
delicacy, is not all that surprising.
The crustaceans are a favorite too of Arterra Executive Chef Evan
Cruz. He describes them as being, “very sweet, almost like a mixture
of abalone or octopus but sweet like Dungeness crab.”
Percebes are used in preparation as a crudo, in pastas, stews,
cioppino and in rich, creamy sauces.
“San Diego’s oceans are bountiful,” continued Cruz.
“From the local yellow tail, to bonito and local seabass
and ama ebi (spot prawns) and specifically the uni,
which is flown to Japan.”
Inspiration is drawn daily for the city’s top chefs with such vast
and diverse access. Known for his stunningly designed events
and culinary mastery, Chef Andrew Spurgin of Bespoke Events
claims he’s, “always been happiest on or by the ocean, it’s where
I go to think. Often a plate comes to me from what I see and
experience. For instance the ‘Tide Pool in a Bowl’ dish I came up
with was totally inspired by walking around tide pools and looking,
touching, and experiencing what was found there.”
Chef Bernard Guillas of the Marine Room adds, “The ocean plays
an integral role in supporting nearly half of the species on planet
earth. The culture and cuisine of our coastal region is influenced
by the local harvest making fishermen an important link in the
ecosystem.”
What is he cooking now? Chef says that there are, “Four hundred
species of scallops populating the earth’s waters, from intertidal
zones to deeper ocean depths. My favorite Bay scallops are one of
the smallest and the best are harvested on the Island of Nantucket
and in Magdalena Bay, Baja California, Mexico. Divers collect
these scallops by hand, a method that results in little bycatch or
seafloor habitat damage. Raw, picked or just flash cooked in fresh
butter, they are the gold of our ocean!”
With access to quality seafood evermore present, Chef Bernard
has a word of advice for how you can have an impact on the
sustainability of our oceans. “You can contribute to sustainability
by following three easy steps. One, always ask your fishmonger
the origin and harvest method of your seafood. Local, just out of
the water, caught by hook and line have always been my favorite
answers. Two, eat small fish often and large fish occasionally.
22
EN BOUCHE
NOVEMBER 2015
EAT
Chef’s Suggestions On What To Try Now:
Goosneck Barnicles | Kelp Noodles | Sea Lettuce | Whelks | Uni | La Jolla Sea Salt | Haricots de Mer (Sea Beans)
Three, step outside your comfort zone and try new species – it’s a
delicious way to maintain a balanced ocean dynamic and get hooked
on fish.”

Chef Jason Knibb of Nine-Ten has his own take, “Sustainability goes
beyond just being selective about what we eat. You must consider
how much, from where and how to dispose and recycle it best. It is
a complex issue. Personally, I think we consume too much making
us irresponsible. If we first evaluate our true needs we can eliminate
items being over sourced and wasted. Buy what you need from the
freshest local supplier and do your best to recycle as much as possible.
Everyone wins.”
Sneak Peek
Join some of the city’s award-winning chefs as they draw on their
inspiration from San Diego’s sea in the Ocean-To-Table lunch on
Wednesday, November 18 at the picturesque and legendary Marine
Room. Enjoy a multi-course luncheon with winepairings.
You don’t have to be a chef, to take part in the sea’s bounty and
advice from the experts is pretty consistent. Keep it simple. Spurgin
continues, “Don’t bite off more than you can chew. Food knows when
you’re afraid of it and will misbehave, so don’t be intimidated and
don’t over cook it! I love Catalina Offshore for a bounty of local sound
seafood choices, plus they have retail as well as wholesale, as such
they are moving major product (which means it is) fresh!”
McLeod agrees and adds that trust is a critical factor in bringing
fresh seafood home, “The best tip I can give anyone is to build a
relationship with whomever you are buying your product from. You
need to be able to trust your resources and if you cannot then do
not buy from them. Shop at local farmer’s markets and support local
business and if they succeed we all succeed.”
i
San Diego Bay Wine + Food Festival
Ocean-To-Table Luncheon Menu
®
i
November 18, 2015
Bienvenue
Whether adventurous and ready to try some of these chef’s favorties or
looking for proteins that are a little more familiar, these purveyors and
markets can help put you on the path to bring the ocean home to your
dinner table:
Hors d ’Oeuvres
Marine Room
Bernard Guillas /Ron Oliver – The
e Plum Brittle, Yuzu Cream
Baja Bay Scallops |Trout Pearls, Sesam
and Menu Design
Andrew Spurgin – Bespoke Event Styling
gate Creamery’s Cultured Butter
SD Sea Urchin | Pumpernickel, Plough
Maldon Sea Salt
Le Dejeuner
Point Loma Seafoods
2805 Emerson St., San Diego
619-223-1109
pointlomaseafoods.com
Little Italy Mercato
Every Saturday, year-round, rain-or-shine, from
8AM-2PM
W. Cedar St. between Kettner Blvd. and Front St.
Catalina Offshore
202 Lovelock Street
San Diego, CA 92110
(619) 297-979
catalinaop.com
Blue Water Seafood Market & Grill
3667 India Street
San Diego, CA 92103
619-497-0914
bluewaterseafoodsandiego.com
Bay Park Fish Company
4121 Ashton Street
San Diego, CA 92110
619-276-FISH (3474)
www.bayparkfishco.com/home
Poppas Fresh Fish Company
Farmers Markets About Town
(619) 501-6787
www.poppasfreshfish.com
NOVEMBER 2015
r
Jason McLeod – Ironside Fish & Oyste
First Course
er
Baja Wild Shrimp Tartare|Fennel Crack
Apple, Tarragon, Smoked Oyster
Jason Knibb- NINE-TEN
Second Course
Farro
Compressed Pear, Celery Leaf, Puffed
Charred Hiramasa|Lemon Allspice
que
Gastri
ranate
Pomeg
Puree,
Sunchoke
Evan Cruz – Arterra
Third Course
Foie Broth, Bottarga
Bigeye Tuna | Matsutake Mushrooms,
Amy DiBiase - Tidal
Fourth Course
g, Rum Raisins
Walnut Financier | Pumpkin Puddin
EN BOUCHE
23
EAT
RECIPES
By Chef Bernard Guillas
Photography by Marshall Williams
Diver Scallop Crudo
Sesame Brittle
Western Australia’s Abrolhos Islands, located in the Indian
Ocean and surrounded by coral reef communities, are one of
the highest latitude reef systems in the world. Saucer scallops,
also known as moon scallops in Asia, are found in deep water
on the sandy ocean floor, in sheltered areas of the island.
Their shape is almost round, and their smooth, flat-top shell is
adorned with reddish-brown concentric circles. At fish markets
around Australia, Saucer scallops are generally sold on the
half shell. The key to success of any crudo (“uncooked”) is the
quality of the ingredients. The firm flesh of scallop at the peak
of freshness is a way to highlight its flavor profile! This scallop
crudo takes minutes to assemble and can be made anywhere
in the world where live scallops are harvested.
Serves 4
Sesame Brittle
2 tablespoons
2 tablespoons
1/2 teaspoon
1 teaspoon
1/2 cup (1 stick)
1 cup
2 tablespoons
1 tablespoon
1/2 cup
white sesame seeds
black sesame seeds
ground cumin
smoked paprika
unsalted butter
light corn syrup
miso paste
roasted sesame oil
sifted all-purpose flour
Scallop
Heat oven at 350ºF. Combine sesame seeds, cumin and
paprika in a small bowl. Add butter and corn syrup to small
saucepan over low heat. Melt. Do not boil. Set aside. Add
miso and sesame oil, stirring constantly. Fold in flour until
well combined. Fold in sesame mixture. Drop 1 teaspoon
of batter at 5 inch intervals on a baking sheet lined with a
silicone baking mat. Bake 5-6 minutes or until edges of brittle
are lightly brown. Let cool completely. Transfer to wire rack.
24
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3/4 pound diver scallops, tendon removed
2 tablespoons finely chopped shallots
2 tablespoons
extra-virgin olive oil
2 tablespoons
lemon juice
1
tangerine, juiced, zested
2 tablespoons chopped parsley
1/3 cup
seeded, diced Roma or plum tomatoes
1
hot red chile pepper, seeded, veins
removed, thinly diced
sea salt to taste
Finely dice scallops. Place in chilled container. Gently whisk shallots, olive oil,
lemon juice, tangerine juice and zest together in small bowl. Combine with
scallop. Fold in parsley, tomatoes, and chile. Season with sea salt and ground
black pepper. Transfer to serving dishes. Garnish with sesame brittle.
NOVEMBER 2015
EAT
By Chef Andrew Spurgin
Pacific Salt-Crusted Fish
with Ginger Scallion Sauce
Serves 3 to 4
3-4 lb. whole fish such as yellowtail snapper, black grouper or white sea bass
1 Fresh kaffir lime, sliced (replace with key lime if unavailable)
3 Kumquats, sliced
4 Kaffir lime leaves, slightly crushed before use
1 Stalk lemongrass, sliced on bias
8 Sprigs cilantro
2 Garlic cloves, smashed
4 Egg whites
1 ½ 3 lb. boxes, Kosher salt
water
½ Cup scallions, whites and green, thinly sliced
½ Cup fresh young ginger (different from typical ginger)*, very finely minced
½ Teaspoon citrus flavoved soy sauce (kinko ponzu shoyu)**
1 Tablespoon grapeseed oil
½ Teaspoon sesame oil
½ Teaspoon fish sauce***
Sea salt, such as Maldon
* Find at Specialty Produce, along with most of these ingredients
** Find at most Asian grocery stores such as Nijiya
*** Find at Nijiya or Whole Foods, look for Vietnamese nước mắm – Red Boat 40ºN, or online
50ºN (my favorite) or Viêt Hu’o’ng Three Crabs brand is a sound choice
Bake for approximately 35/40 minutes
Mix together the scallions, young ginger, yuzu-soy sauce, sesame oil, grapeseed oil, fish
sauce, sprinkle with sea salt, taste, adjust if needed
Remove fish from oven and, with a heavy kitchen knife, lightly tap around the bottom edge
of the salt crust (near the sheet pan) until cracked all the way around
Carefully lift off the salt crust, it will pull away from the fish. Lightly brush off any remaining
salt flakes from the fish with a pastry brush
Equipment
Large bowl, small bowl, spoon, cutting board, large roasting/sheet pan. aluminum foil, heavy kitchen knife, pastry brush, two fish spatulas, large serving platter
Directions
Purchase a whole sustainable handlined white flaky fleshed fish from Catalina
Offshore, have it scaled, gutted, gilled and all fins removed by your fishmonger
Pre-heat the oven to 375ºF
Preparation
Fill the belly and mouth cavity with the kaffir lime, kaffir lime leaves, kumquats,
lemongrass, four sprigs of cilantro and the garlic
In a large bowl mix whip the egg whites until softly peaked, fold in the kosher salt.
Add water to get to perfect consistency, mixture should be the consistency of a
snowball. Too wet and salt will crack when baked, too dry and it won’t hold to fish
Line a sheet pan with aluminum foil (easier cleanup)
Lay down approximately ¾” layer of kosher salt, place the fish on top. Cover the
entire fish with the salt mixture, approximately ¾” thick; basically you’re making
a salt oven
Slice down the dorsal side of fish and just behind the head, slice the filet just before the
tail.
Carefully slice the fish lengthwise to split the top filets in half. Gently lift out the two filets,
check for pin bones, place on a warmed serving platter
Carefully pull out the backbone, from tail end, all, or most, of the other bones will come
with it. Lift out the lower filets as you did with the upper ones
Top with Maldon sea salt (if needed, taste). Serve the scallion-ginger mixture on the side,
garnish with remaining cilantro sprigs
Serve immediately
Serving suggestion:
Serve with simple cucumber salad with Thai basil, mint, bean shoots and shredded
cabbage. Toss in a vinaigrette with rice wine vinegar, nước mắm, sugar and chilies. Flash
fried wontons on the side. Great with a dry Riesling wine or Champagne!
Alternative filling:
Parsley, thyme, basil, bay leaf, lemon and garlic. Serve with slowly roasted cherry
tomatoes ON the vine. Roast tomatoes with sliced shallots, garlic, thyme sprig, sea
salt, pepper and olive oil. Serve warm on the side with torn fresh opal and green basil.
Squeeze lemon on fish and drizzle with good olive oil
NOVEMBER 2015
EN BOUCHE
25
EAT
The Delight of
By Randy Smerik
Owner and General Manager
Solare Ristorante, San Diego
Italian
White Truffles
I
ndulgence. Before you read very many more words, let’s be clear about one thing: Italian White Truffles are an indulgence
… pure and simple. And this is a delightful thing for all who seek out these mysterious culinary gems that grow underground
in the forests of Piemonte, Marche, Istria, Toscana, and other select areas of Italy.
And yes, Italian white truffles are a highly prized delicious fungus, and we are not describing the chocolate truffles that coincidentally
have the same name. Instead we are celebrating something even better: the Tuber Magnatum Pico fungus that grows under the soil
in a symbiotic relationship with the trees – they are the dream of chefs (and foodies) around the world.
Italian white truffles are an indulgence because they are enjoyed as a very special pleasure … and due to how rare
and precious they are, they are typically only enjoyed by the most dedicated of connoisseurs. We are talking about a
delicacy that costs $2,500 a pound on a typical year, and can go to $3,500/pound on years when the harvests are low.
The white truffle is something that has refused to be domesticated or cultivated, though attempts too numerous to mention
have been happening for centuries. They are challenging to find, ripen for only a brief season that changes each year, and
there are ever and ever fewer of them. The best growing season is a hot summer, followed by a few weeks of rain, and then
cold weather.
26
EN BOUCHE
NOVEMBER 2015
EAT
Solare - White Truffles and Eggs
They have long been an indulgence because you do not pursue
them for nutrition or even taste. Instead, for lovers of white truffles
it is more of a sensuous craving; almost more a psychological and
emotional need than virtually any other food will create. And the
fragrance! When you unwrap a fresh white truffle even just the size
of a marble, and place it in the farthest corner of a house, you will
immediately know anywhere in the house that a white truffle is close
by. And you will search for it!
an anonymous buyer from Hong Kong bought a pair of large
white truffles for over $115,000 which was three times the
price of gold at the time. In Italy, the large priceless truffles are
called “Jokers”.
While black and other truffles can be cooked, the white truffle is eaten
exclusively raw. It is shaved with a special device into thin slices and
placed over a dish with delicate flavors which best highlight the white
truffles intense and complex aromas. A typical portion on a dish is 6
to 10 grams and great examples of dishes perfect for white truffles are
fried eggs (uovo fritto), tagliolini burro al timo, and also plain risotto.
Beware of “truffle flavored” products
which commonly have no real truffles
in them but instead are a derived from
synthetic chemical flavorings.
Enter the Truffle Hunter. Since white truffles cannot be farmed, they
are sought out by experienced truffle hunters (called a trifolao in
Piemonte) with highly trained truffle
dogs who can detect the scent of the
white truffle even if it is far under the
soil. And a trained animal with great
digging skills is required as the white
The Dream of Chefs (and Foodies) Around the World.
truffle can grow as much as three feet
underground. In the early days, pigs
were used to find the truffles due to
their highly developed sense of smell,
but the combination of pigs’ love of
eating truffles and the difficulty training
pigs to not eat the truffles they found
caused the shift to the modern world
where dogs are the top choice of the
truffle hunter. A great truffle dog is
difficult to train and can cost $4,500.
And Italy only allows 2,600 licenses
for Truffle Hunters across the country.
TUBER MAGNATUM PICO FUNGUS
The best white truffles come from two
main areas of Italy: Alba in the region
of Piemonte to the north-west of Italy,
and Acqualagna in the central-eastern
region of Marche. Note that white truffles are not the only type of
truffle: there are also several varieties of black truffles and “summer”
truffles. While these varieties of truffles are also wonderful, they do
pale in comparison in terms of fragrance and flavor and texture to
the white truffle. Wonderful truffles can also be found outside of Italy
in France (think the Périgord black truffle) and other areas of Europe
– but the esteemed white truffle is found in Italy.
The white truffle season changes each year based on climate
conditions, but it typically starts in the second half of September
and goes till December or early January. The typical truffle is
the size of a ping pong ball, but there have been white truffles
that have been found as large as two pounds. And no surprise,
there are “White Truffle Auctions”, and during the 2013 season
There are so many wonderful reasons
to visit Italy, and attending a Truffle
Fair can be top of the list. There are
over 50 Truffle Fairs held each year,
and two incredible ones are the
International Alba Fair which is held
from mid-October to mid-November
… and the Acqualagna Fair which
is held each year in a small village
of 4,500 residents in historic and
beautiful area of Marche. You can
also team up with a Truffle Hunter
during the right season and see how
it is done first hand!
Indulge in Italian white truffles. And
when you do, you will be in good
company with the members of the
Savoy royal dynasty and other noble families from the Renaissance
and earlier that prized this special delicacy. And you will be in good
company with the women and men who are the truffle hunters who
use their special skills and knowledge to find these hidden diamonds
in the soil. And when you find that special chef that knows just how
to honor the Italian white truffle in their dish … you will indeed be in
good company.
Solare - Fresh White Truffles

Sneak Peek
Chef Suzette Gresham-Tognetti returns to the San Diego Bay Wine + Food Festival® to team
up with Chef Accursio Lotá of Solare Ristorante for an unforgettable evening of truffles, paired
with wines from the vaults of Antinori by the well-versed Giancarlo Paterlini.
Wednesday, November 18 | 6:00pm - 9:00pm | Solare Ristorante
For tickets or more information, visit: www.sandiegowineclassic.com.
NOVEMBER 2015
EN BOUCHE
27
EAT
Foie Gras,
scented with black truffles
A good, country style paté has a long time favorite of my family. Special occasions and
holidays brought the coveted slices of foie gras. I remember those moments when it was
carefully sliced and allotted to each person as the only time there was silence at the
dinner table. Pate’ has been so long associated with France, not many people realize that
Italy enjoys this delicacy also. I think you will be pleasantly surprised at this Italian twist to
an old French classic.
Truffle Recipes
Ridged pasta with
5-6oz Tortiglioni pasta, dried
2tsp butter
3tbls imported marsala
1oz duck foie gras
3oz cream
2oz fresh black truffles or truffle peelings
Salt and pepper to taste
Serves two
28
EN BOUCHE
By Suzette Gresham-Tognetti
Cook the pasta in abundant, boiling salted water until just al dente. Pass 1-teaspoon butter
and the duck liver through a sieve; set aside. Clean the truffles and slice approximately
1/8” thick. Melt the remaining teaspoon of butter in a sauté pan and add the truffle slices.
Cook until the aroma is released. Season with salt and pepper. Add the marsala and
reduce by one third. Add the cream and cook until the sauce thickens. Incorporate the duck
liver/butter mixture. Remove from the heat and adjust the salt if necessary. Toss pasta with
truffle sauce and serve in large, shallow, rimmed bowls.
NOVEMBER 2015
EAT
Tartare of Veal
with truffle ‘caviar’ and quail egg
We have had many tartares of varying ingredients over the years; this was one of
the most popular. Traditionally, we have employ the Italian technique of ‘battuto’
or beating the meat with the back of the knife in order to tenderize and soften the
meat’s texture. Additionally using a high-quality extra virgin olive oil with a rich,
buttery finish is paramount.
Veal:
Raw Veal, Fines Herbs (Chive, Parsley, Chervil, Tarragon), Extra Virgin Olive Oil, kosher salt,
black pepper, shallot. Mixed to order and pressed into mold.
Truffle Perlage:
Use Tartufe Langhe Truffle Perlage form Piobesi d’ Alba. Layered over top of the veal before
removing the mold.
Garnish:
Truffle pate, olive oil and truffle oil, made into a ‘vinaigrette’. Quail egg yoke with black
Hawaiian sea salt.Served with toasted house made brioche.
NOVEMBER 2015
EN BOUCHE
29
EAT
By Christian Piencka
Chef of the Fest:
Top San Diego chefs are getting ready for San Diego’s most intense culinary competition for the chance to win cash and prizes
upwards of $50,000 and the title of “Chef of the Fest”.
Each year a panel of celebrity judges and select members of the San Diego Chapter of the American Culinary Federation blind-taste
and rank participants based on the dish’s presentation, flavor, innovation, quality of product and preparation within the allotted time.
2014 Hall of Fame:
1st Place Grand Prize Winner
Duvinh Ta
Jake’s Del Mar
Dry Rubbed Pork Ribs with Sambal BBQ Sauce, Watermelon Radish, and Zucchini Slaw

Sneak Peek
Sponsored By:
The Chef of the Fest competition returns to the Lexus Grand Tasting on November 21
and your votes (and tastebuds) are needed! Taste your way through the event and vote
for your favorite with their unique code.
30
EN BOUCHE
NOVEMBER 2015
EAT
San Diego Chefs Roll Up Their Sleeves
IN FIERCE COMPETITION
2nd Place Winner
Todd Nash
Bub’s At The Ballpark
3rd Place Winner
4th Place Winner
Chef Kappa
Bang Bang
NOVEMBER 2015
Alex Carballo
URBN
House-Smoked Pork Collar BLT
Coal Fired Pizza Pork Rojo
Street Tacos
5th Place Winner
Tuna Tartare Tacos
Aron Schwartz
Marina Kitchen
Roasted Butternut Squash
Soup with Smoked Brisket
EN BOUCHE
31
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Southern California's Largest
WINE FOOD
FESTIVAL
EVENT SCHEDULE
T H
ANNUAL
C L ASS IC
NOVEMBER 16-22, 2015
www.sandiegowineclassic.com

1 2
Check out all
the mouthwatering
*All guests must be over 21 years of age, with valid photo ID to attend all Festival Events. All events are rain or shine.
details ahead!
PLAY
Events at a Glance
Monday, November 16
Friday, November 20
San Diego Bay Wine + Food
Festival® Golf Invitational
9:00 am to 5:00 pm
SommCon® Seminars
8:00 am - 3:30 pm
Manchester Grand Hyatt
Maderas Golf Club
A Taste For Tapas
11:00 am to 12:30 pm
Bayless, Plascencia, and White
Opening Feast
5:00 pm to 8:30 pm or
6:00 pm to 8:30 pm
Macy’s School of Cooking
1:00 pm to 2:30 pm
Bracero Cocina De Raiz
A
Ooh La La! Paris Pastries with
Chef Gale Gand
4:00 pm to 5:30 pm
The Taco TKO Featuring
Fish Tacos & Craft Beer
Presented by DiningOut Magazine
6:00 pm to 9:00 pm
Quartyard
C
SommCon® Certifications
8:00 am - 5:00pm
SommCon® Tasting and Silent Auction,
featuring the Collection with
Official Artist Scott Jacobs
3:30 pm to 5:30 pm - trade only
5:30 pm to 7:30 pm
Ocean-to-Table Lunch
Hosted by Chef Bernard Guillas
and Friends
11:30 am to 2:30 pm
D
Lexus Grand Tasting
11:00 am to 3:00 pm
Exclusive Black & White Truffle
Experience with Chef Suzette
Gresham-Tognetti, Accursio Lotá,
and Giancarlo Paterlini
6:00 pm - 9:00 pm
Trade and VIP Pass
Solare Ristorante
Presented by Stella Artois
6:00 pm to 9:00 pm
Expedition: BAJA
8:30 am to 12:30 am (+1 Day)
B
Manchester Grand Hyatt,
Grand Ballroom
The Marine Room
A
12:00 pm to 3:00 pm
General Admission
Embarcadero Marina Park North
C
Kettner Exchange
Sunday, November 22
Baja California
Sail with Gale Aboard the Adventuress
10:00 am - 12:30 pm
SommCon® Seminars
9:00 am - 5:15 pm
Marriott Marquis San Diego Marina
B
Celebrity Chef Dinner &
Big Bottle Live Auction
6:00 pm to 11:00 pm
34
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NOVEMBER 2015
Events
PLAY
IN DETAIL
Monday, November 16
San Diego Bay Wine + Food Festival® Golf Invitational
Tee Off for a Chance to Win a 2016 Lexus
The San Diego Bay Wine + Food Festival® kicks off the week-long fete with the brand new Wine & Culinary Golf Invitational
at Maderas Golf Club. This 18-hole course features six culinary tasting holes, six wine, brewery and spirit experiences, and
six hole challenges complete with over-the-top prizes from our sponsors. The top award up for grabs is at the Lexus HoleIn-One-Challenge where 144 skilled golfers have the chance to take home a brand new 2016 Lexus. Reception and awards
ceremony to follow.
Sponsored By:
Date: Monday, November 16, 2015
Time: 9:00 am to 5:00 pm
Location: Maderas Golf Club
Attire: Pastels & Polos
Bayless, Plascencia, and White Opening Feast
Opening Feast Featuring Javier Plascencia, Rick Bayless, Chad White, Woody Van Horn, Christian Siglin and Fernando Gaxiola
Rick Bayless, Javier Plascencia, and Chad White host the most epic
opening night in the history of the San Diego Bay Wine + Food
Festival®, provided of course you are among the lucky few who can
snag a ticket! With only 30 seats available, the dinner of all dinners
will be held at Plascencia’s newest enterprise, Bracero Cocina in San
Diego’s historic Little Italy. Arrive early for a private meet and greet
with these culinary rock stars with specially hand-crafted cocktails by
Bracero’s Christian Siglin, beer from Negra Modelo, Baja wine, and
tray passed appetizers created by the chefs.
Watch the masters at work from the observation kitchen, then head
upstairs to your four-course dinner expertly paired with wines hand
selected by Fernando Gaxiola and Advanced Sommelier Woody Van
Horn, reflecting the passion and quality of wines produced from
throughout the Valle Guadalupe.
The charismatic
personality of
the Tijuana-born
Chef Javier
Plascencia is
renowned for
his take on Baja
Mediterranean
cuisine, of which he is a fervent and energetic
promoter. Chef Plascencia operates award-winning
restaurants in the U.S. and Mexico, including Mision
19 and Bracero.
Most people know
Rick Bayless
from winning the
title of Bravo’s
Top Chef Masters,
beating out the
French and Italian
with his authentic
Mexican cuisine. He is also recognized for his highly
rated Public Television Series,Mexico–One Plate
at a Time, nine cookbooks and awarding-winning
restaurants across the country.
Fernando
Gaxiola’s passion
lies in food, wine
and art, and after
living in nearly
15 countries and
running a successful
consulting business,
he returned to his roots to become a steward for the
food and wine of northern Baja California.
Chad White is
a local San Diego
and Baja favorite
with an eye toward
producing eclectic
urban style and Baja
influenced food,
unlimited in scope or
boundary. After traveling, cooking and falling in love
with Mexico and its culture, White decided to open
La Justina in Tijuana and Craft Pizza Co. and Común
Taqueria in San Diego.
Date: Monday, November 16, 2015
Time: Celebrity Reception + 4-Course Dinner - 5:00 pm - 8:30 pm
VIP Reception + Libations + Small Plates - 6:00 pm - 8:30 pm
Sponsored By:
Location: Bracero Cocina De Raiz
Attire: Upscale Chic
NOVEMBER 2015
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PLAY
The Taco TKO
Featuring Fish Tacos, Craft Beer and Live Music by Mike Myrdal
The Taco TKO is back for its fourth annual competiton to settle the score on
who is serving up the best fish taco in San Diego! This mouthwatering battle
features 12 of the city’s top chefs competing head-to-head for your vote.
This event also features 12 unique beer stations and live music, for a
pumped up tasting experience you won’t forget.
Past winners have included PB Fish Shop and Sandbar Sports Grill. Who will
take home the title this year?
Date: Tuesday, November 17, 2015
Time: 6:00 pm to 9:00 pm
Sponsored By:
Location: Quartyard
Attire: Casual
Ocean-to-Table Lunch
Hosted by Chef Bernard Guillas and Friends
Highly regarded as one of the most breathtaking dining vistas in San Diego, The Marine Room and its celebrated Master Chef Bernard
Guillas invite you to an exclusive five-course Ocean-To-Table wine-paired lunch with chefs from throughout the city known for their
respect, creativity, and passion for the fruits de mer.
The luncheon is a who’s who including:
Date: Wednesday, November 18, 2015
Time: 11:30 am to 2:30 pm
Bernard Guillas, Executive Chef of the
Marine Room and La Jolla Beach & Tennis
Club, is a French Master Chef and is a master
of orchestrating talented chefs. A Maitre Chef
Rotisseur in the Chaine, Chef Bernard travels
the world at warp speed, and the same
applies to the kitchen, all while creating an
incredible experience for his guests.
Jason McLeod, Chef/Partner, Ironside
Fish & Oyster Oyster has over 25 years
of culinary experience under his toque,
and has traveled the world to train with
several of the most prestigious chefs in the
industry. Chef McLeod’s culinary program
features seafood-heavy specialties inspired
by coastal communities.
Amy DiBiase is the driving force behind
the conceptualization and launch of Tidal,
the acclaimed restaurant at Paradise Point
Resort. In the kitchen, DiBiase is known
for putting a California twist on Italian
and French cuisine. As a member of San
Diego’s Cooks Confab, she promotes responsible San Diego restaurant
menus that incorporate fresh, local, and sustainable ingredients.
Jason Knibb has spent more than a
decade as Executive Chef at NINE-TEN
Restaurant. A recognized name in culinary
circles across the country and universally
acknowledged to be among the top chefs
in Southern California for his consistently
exquisite food and artistic presentations, Jason has amassed many awards
and accolades for his style and cuisine.
Andrew Spurgin, Executive Chef/Owner
of Bespoke Event Styling & Menu Design,
has produced over 9,000 events honoring
dignitaries and glitterati for over 40 years
throughout the U.S., the U.K., Canada and
Mexico. He and his team consistently have
won “Best of” accolades from a host of
local and national magazines and media.
Evan Cruz, Executive Chef at Arterra
at the San Diego Marriott Del Mar, has
been honing his culinary skills for over 19
years. Evan’s approach to food is to create
modern comfort food with a twist, allowing
him to introduce the highest-quality
local, artisan and seasonal ingredients to
traditional methods of cooking.
Location: The Marine Room
Reception is hosted from 11:30 am - 12:00 pm with
bubbles. Luncheon follows from 12:30 pm - 2:30 pm.
Parking: Valet parking will be available for $8.
36
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NOVEMBER 2015
PLAY
Exclusive Black & White Truffle Experience
Featuring Two-Star Michelin Chef Suzette Gresham-Tognetti and Giancarlo Paterlini of San
Francisco’s Acquerello and San Diego’s Award-Winning Chef Accursio Lotá of Solare Ristorante
Highly regarded as one of the most talented Italian chefs in the country, Chef Suzette Gresham-Tognetti returns to the San Diego Bay
Wine + Food Festival® to team up with Chef Accursio Lotà of Solare Ristorante for an unforgettable night of freshly foraged Italian
White Truffles. Gather your friends and don’t delay as only 24 very special guests will garner a seat at this intimate multi-course dining
experience with wine pairings hand selected by Giancarlo Paterlini from the vaults of Antinori. The well versed Giancarlo will moderate
the evening, sharing his love, passion and knowledge of Italian wines and specifically the legendary production and style of Antinori.
Date: Wednesday, November 18, 2015
Sponsored By:
Location: Solare Ristorante
Attire: Sophisticated Casual
Suzette Gresham-Tognetti
Co-owner / Executive Chef
Acquerello
Accursio Lotà
Executive Chef
Solare Ristorante
Giancarlo Paterlini
Co-Proprietor / General Manager
Acquerello
Expedition: BAJA
An immersive culinary expedition featuring Chefs Javier Plascencia and Flor Franco
Immerse yourself in a cross-border exploration with a guided tour of some
of the most prestigious, award winning wineries and culinary experiences
found in Baja. Hosted by Fernando Gaxiola of Baja Wine + Food, you will
spend your day discovering the wineries, chefs and restaurants that make
gastronomy from Baja one of the most talked about food trends.
Your itinerary includes:
8:30 am Meeting time at Old Town Transit Center
9:00 am Departure from San Diego
11:00 am Baja Wine + Food Reception/Winery tour at Finca La Carrodilla
12:00 pm Lunch at Finca La Carrodilla with Executive Chef Flor Franco
2:30 pm Wine tasting at Torres Alegre y Familia Winery
4:00 pm Wine tasting at Adobe Guadalupe Winery
5:30 pm Departure from Valle de Guadalupe
7:00 pm Dinner at Mision 19 with Chef/Owner Javier Plascencia
9:30 pm Departure to San Diego
Javier Plascencia
Chef/Owner, Bracero &
Mision 19
Flor Franco
Executive Chef
Finca La Carrodilla
Date: Thursday, November 19, 2015
Time: 8:30 am to 12:30 am (+1 Day)
Location: Baja California
 *Valid passport required
for all participants
Hosted By
Fernando Gaxiola
Baja Wine + Food
Attire: Sophisticated Casual
NOVEMBER 2015
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2014 Wine Spectator Celebrity Chef
Dinner & Big Bottle Live Auction
(continued...)
Celebrity Chef Dinner & Big Bottle Auction
Sip, savor and taste from your favorite nationally acclaimed
and award-winning chefs at the Celebrity Chef Dinner &
Big Bottle Auction, hosted by emcee, and Fox 5 Morning
News anchor, Shally Zomorodi. Each table is hosted by a
prestigious winery that has expertly paired one of its flagship
vintages with each Chef’s creation.
Sponsored By:
Auction Benefiting
Date: Thursday, November 19, 2015
Location: Manchester Grand Hyatt
Attire: Cocktail / Ribbons (Chaîne Members)
Chef Justin Cogley, Executive Chef
at Aubergine, is an internationally
acclaimed chef known for his James Beard
Foundation award nominations, Food &
Wine magazine’s “Best New Chef,” and so
much more. With delicate interplay between
creativity, tradition, and respect for his
ingredients, Cogley’s food is deeply unique.
Chef Gale Gand is a nationally acclaimed
pastry chef, restaurateur, cookbook author,
television personality, teacher, entrepreneur,
and mother. Chef Gand has been recognized
as Outstanding Pastry Chef of the Year by The
James Beard Foundation and by Bon Appetit
magazine. Gale’s latest restaurant project,
Spritz Burger, is a collaboration with The
Hearty Boys, Dan Smith and Steve McDonagh.
Bernard Guillas, Executive Chef of the
Marine Room and La Jolla Beach
& Tennis Club, is a French Master Chef
and is a master of orchestrating talented
chefs. A Maitre Chef Rotisseur in the
Chaine, Chef Bernard travels the world at
warp speed, and the same applies to the
kitchen, all while creating an incredible
evening for participants.
Chef David Iino’s career has encompassed
both fine dining and high volume restaurants,
including classic Americana as well as Asian
fusion. One thing has remained constant: his
passion for his food. In his role as Chef/Owner
of SALT Restaurant, David is dedicated to
creating and serving the finest in rustic California
cuisine, while maintaining a back-to-basics
approach to everything.
Dean James Max is a chef/owner
of six restaurants and the President of
DJM Restaurants, which specializes
in restaurant concept development and
ongoing management. Chef Max is
respected as one of the foremost seafood
provocateurs, and is recognized as a Great
Regional Chef of America by the James
Beard Foundation.
Chef Ron Oliver joined The Marine
Room as Chef de Cuisine in August 1998.
Years of travel and research have given Chef
Oliver a great understanding of how to utilize
unique global ingredients and preparations in
a way that tantalize the American palate.
Sven Mede, Director of Culinary
Operations at Honey Salt, brings over 20
years of culinary and hospitality experience
across the US and abroad. Prior to his role
as Director of Culinary Operations with Blau
& Associaties, Mede was most recently a
Corporate Chef for Shutters on the Beach &
Casa Del Mar in Santa Monica, California,
overseeing six By The Blue Sea Restaurant
Group restaurants.
James Beard award-winning chef, Makoto
Okuwa brings over 20 years of experience
in traditional Japanese style cooking. Chef
Okuwa , Executive Chef at Makoto, has
a true respect for keeping with Japanese
tradition, while adding his own variation to
appeal to a wide array of palates.
Suttichai “Sutti” Sripolpa
currently serves as Executive Chef of the
Manchester Grand Hyatt San Diego.
His career boasts more than 20 years of
professional experience in the culinary
arts and possesses a thorough working
knowledge of regional American cuisines,
as well as Pacific Rim, Southwest and
Asian cuisines.
PLAY
Friday, November 20
A Taste for Tapas
In this exciting class, students join Cooking Light Executive Chef Anna Bullett, MS RD to
learn more about tapas traditions and trends, cook and enjoy an entertaining-inspired,
palate-pleasing small plates menu. Recipes include exciting bites such as Melted Manchego
Tortas with Romesco and Chorizo, Spice-Crusted Shrimp with Remoulade Sauce, Patatas
Bravas, Citrus-Rubbed Skirt Steak and more! Attendees also enjoy the perfect wine pairing
for each course.
Date: Friday, November 20, 2015
Time: 11:00 am to 12:30 pm
Presented By:
Anna Bullet, MS RD is the executive chef of
Cooking Light. She enjoys educating the public on
complex health concepts, and aims to inspire others to
live, cook and eat healthier.
Location: Macy’s School of Cooking
Attire: Casual
Wine Paired Comfort Foods
When it comes to cheese, there are two classics: grilled cheese and mac & cheese. Just ask cheese expert and author Laura
Werlin. The James Beard award-winning author has written two books on grilled cheese, and one on mac & cheese. For
this class, Laura will feature four creamy, gooey, utterly irresistible mac & cheese and grilled cheese sandwich recipes from
her books along with specially chosen wines to go with them.
But that’s not all. As a self-described cheese edu-tainer, Laura
will feature specially-chosen cheeses in the cooked dishes
Laura Werlin is one of the
country’s foremost authorities on
for everyone to taste in their pre-cooked form. Finally, those
cheese and author of six books on
cheeses will also be paired with the wines, posing the question,
the subject. An expert in cheese and
wine pairing and in particular Amer
which is the better complement to the wine: the cheeses in
ican artisan cheese, Werlin received
their natural form or in the grilled cheese and macs & cheese?
the prestigious James Beard awar
d
for her book The All American Chee
Or both? Grab some friends and decide together at this fun,
se
and Wine Book and a nomination
decidedly cheesy and oh-so-Fall-friendly class. What better
for her book, Laura Werlin’s Cheese
Essentials.
way to spend a November afternoon than with the ultimate
comfort foods, wine, and friends.
Attire: Casual
NOVEMBER 2015
Sponsored By:
EN BOUCHE
39
PLAY
Friday, November 20
(continued...)
Ooh La La! Paris Pastries with Chef Gale Gand
See What’s Sweet in Paris Patisseries Today
Chef Gale Gand is a nationally acclaimed
pastry chef, restaurateur, cookbook author,
television personality, teacher, entrepreneur,
and mother. Chef Gand has been recognized as
Outstanding Pastry Chef of the Year by The James
Beard Foundation and by Bon Appetit magazine.
Gale’s latest restaurant project, Spritz Burger, is
a collaboration with The Hearty Boys, Dan Smith
and Steve McDonagh.
Join nationally acclaimed pastry chef, restaurateur, cookbook author,
television personality, root beer maker, and mom in a deliciously filled
afternoon of Parisian desserts that you will learn to make at home.
Inspired by her last trip to Paris, taste three pastries along with Chef
Gale as she teaches you what the Paris Patisseries are making lately
and what they continue to make that are tried and true. This is a rare
opportunity to learn directly from the James Beard award winning,
celebrated culinary legend herself!
Attire: Casual
Tasting & Silent Auction
Auction Benefiting
From beginners to Master-level Sommeliers,
the SommCon® Tasting has something for
everyone. The SommCon® Tasting is the largest
event at SommCon®, allowing you to taste
from over 100 exhibiting wine, spirit, and
brewery producers, while hob nobbing with the
industry’s top professionals. Also on board are medal winners from the
2015 Sommelier Challenge International Wine Competition. Look for
the Sommelier Challenge area and sample these award-winning wines.
Sponsored By:
Time: 3:30 pm - 5:30 pm - Trade Only
5:30 pm to 7:30 pm
SOMM’S LIST
Location: Manchester Grand Hyatt, Grand Ballroom
P R E S E N TAT I O N I S E V E R Y T H I N G
As offered by Neptune
40
EN BOUCHE
School of Wine
NOVEMBER 2015
PLAY
The Collection at the SommCon® Tasting
Not only will you sip on over 100 exhibiting wine, spirit, and brewery
producers, but you will enjoy access to The Collection, an exclusive area of
highly allocated wines along with art, curated by the Official Festival Artist
Scott Jacobs.
Location: Manchester Grand Hyatt, Grand Ballroom
Auction Benefiting
2015 OFFICIAL POSTER
by featured artist Scott Jacobs. Learn more about
the San Diego Bay Wine + Food Festival®’s Official
Poster and artist on page 62.
Curated By
Scott Jacobs
Artist
2015 Official Festival
Grand
Tasting
SATURDAY, NOVEMBER 21
Tasting Stations
Embarcadero Bay
The superstar of the sizzling weeklong festival is the star-studded Lexus
Grand Tasting event held November 21 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.
Celebrity Chefs
Musical Acts
Date: Saturday, November 21, 2015
Time: 11:00 am to 3:00 pm - VIP & Early Entry
12:00 pm to 3:00 pm - General Admission
Location: Embarcadero Marina Park North
Attire: Casual
150 Wine & Spirit Purveyors
With over 700 different wines being poured at this year’s Lexus 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.
Don’t forget to visit Stella Artois for a refreshing beer with keepsake glass.
Top Chefs, Gourmet Food and Lots of Special Treats
Your inner foodie will be in heaven as you taste cuisine from over 60 of the city’s most talented chefs as
they pull out all the stops to wow you as they battle it out for their chance to win the Chef of the Fest
Competition and over $50,000 in prizes, hosted by Big Green Egg. You’ll also be able to nosh your way
through tastings at over 30 gourmet food companies, build your own ice cream sandwich at the Lexus
Experience, and stop by the Chipotle pop-up restaurant for a snack. Then, learn from the all-stars during
Celebrity Chef demonstrations at the Big Green Egg Grill Zone.
Live Entertainment & More!
Live musical performances will take place on both ends of the festival and in the Mission Federal VIP
Tent, hosted by Hawaiian Host. And, if you’re looking to take a break from it all, relax at the Martini
Terrace or stop by the Cooking Light tent for special treats and samples.
Join Shally Zomorodi,
Fox 5 Morning News
anchor, as she emcee’s
the main stage.
PLAY
(continued...)
Presented by
We’re toasting to another indulgent week of the San
Diego Bay Wine + Food Festival® with The Official
After Party. Taste from Celebrity Chefs while sipping on
custom mixology creations.
Date: Saturday, November 21, 2015
Location: Kettner Exchange
Sponsored By:
Sunday, November 22
Sail with Gale Aboard the Adventuress
Featuring Chefs Gale Gand, Aron Schwartz and the Hearty Boys
With only 40 spaces available, tickets to Sail with Celebrity Chef (and birthday girl) Gale Gand and her closest chef
friends will sell out before you can say “Anchors Up”. Feast on an incredible array of Chef Gale’s favorite dishes
inspired by her award-winning cookbooks alongside
the masterful artisanship of Marina Kitchen’s Aron
Schwartz and the Hearty Boys, all while aboard the
gorgeous 60-foot sailing catamaran, the Adventuress.
This private luxury yacht has a stunning teak wood
main salon, 75 bottle wine locker, outdoor decks and
covered aft cockpit. Stella Artois, custom cocktails,
incredible wines and more tasting experiences
accompany you as you sail around San Diego’s bay
with Chef Gale and her friends.
Gale Gand
Date: Sunday, November 22, 2015
Aron Schwartz
The Hearty Boys
Time: 10:00 am - 12:30 pm, includes brunch, libations, sailing
Location: Marriott Marquis San Diego Marina
Attire: Yachting attire, no black soled shoes, no heels.
Sponsored By:
Sunscreen is recommended.
NOVEMBER 2015
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EXPLORE
Broaden Your Palate
Shape Your Future
SommCon® is a leading conference for education and training of wine professionals and serious enthusiasts that—for
the first time—will be held alongside the San Diego Bay Wine + Food Festival® at the Manchester Grand Hyatt.
The four-day conference brings together industry professionals and enthusiasts of all levels to discuss, develop, and
lead the conversation on the business of wine. SommCon®’s education is built by today’s greatest palates for those
who have a passion for wine and spirits, and an unyielding quest for knowledge. Learn and taste your way through
nearly 50 seminars, a trade-only tasting and expo, and other conference events.
@SommCon #SommCon #TheBusinessofWine
sommconusa.com
Sponsored by:
SOMM’S LIST
P R E S E N TAT I O N I S E V E R Y T H I N G
As offered by Neptune
School of Wine
44
EXPLORE
Schedule
AT A GLANCE
*Conference seminars and presenters subject to change without notice.
Consult sommconusa.com for the most up-to-date information.
North American Sommelier Association Barolo Seminar
11:00 am – 12:30 pm
Taught by: Diego Meraviglia
The WSET (Wine & Spirits Education Trust)
Level 1 Award in Wine
8:00 am – 5:00 pm
Taught by: Lindsay Pomeroy, Master of Wine
Candidate, CWE, WSET, FWS
Certified Cicerone ® offered by the Cicerone
Certification Program
11:00 am – 3:00 pm
Continental Breakfast & Roundtable Discussion
8:00 am – 9:00 am
Join us for a continental breakfast and roundtable discussions before the sessions being.
Each table hosts a topic and guest speaker where attendees will self-select which topic and
speaker they would like to join and engage in industry discussion.
Seminars:
9:00 am – 11:00 am
Master Class: Chardonnay & White Burgundy
Speakers: Geoff Labitzke, Director of Sales & Marketing, Kistler; Bernard Retornaz, President, Louis Latour
Wine Faults Workshop: Yeast, Bacterial and Sulfer Defects in Wine
Speakers: Amy Christine, Master of Wine; Patrick Farrell, Master of Wine
Master Class Rioja: Classic & Modern
Speakers: Joseph Spellman, Master Sommelier
Napa Valley “Connect the Rocks” Panel Discussion and Tasting
Speakers: David Glancy, Master Sommelier
Establish Your Own Import Business
Speakers: Damon Goldstein, President & CEO, Truly Fine Wines; Brian Donegan, Advanced Sommelier, Truly Fine Wine
Award Winning Service: Panel Discussion
Panelists: Will Costello, Master Sommelier; Lisa Redwine, Advanced Sommelier; Pam Singh, Advanced Sommelier; Cameron Tyler,
Advanced Sommelier; D’Lynn Proctor, Advanced Sommelier
Moderated by: Eric Entrikin, Master Sommelier
Brunello di Montalcino – a Master’s Perspective
Speakers: Fred Dame, Master Sommelier; Cristina Mariani-May, Castello Banfi family proprietor
Pour Costs, Cash Flow & Inventory: Beverage P&L in a Nutshell
Speakers: Jeff Josenhans, Certified Sommelier & Cicerone; Maurice DiMarino, Level 2 Masters Guild of Sommeliers
NOVEMBER 2015
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PLAY
(continued...)
Hosted Tastings
3:00 pm – 3:45 pm
Presented by:
Winemaker Lunch Presented by Napa Valley Vintners
11:15 am – 12:45 pm
Enjoy this special pairing experience with a discussion led by
Napa Valley Vintners winemakers.
Seminars:
1:00 pm – 3:00 pm
Master Class: Chardonnay & White Burgundy
Speakers: Geoff Labitzke, Director of Sales & Marketing, Kistler
and Bernard Retornaz, President, Louis Latour
Wine Faults Workshop: Yeast, Bacterial and Sulfer Defects in Wine
Speakers: Amy Christine, Master of Wine and Patrick Farrell,
Master of Wine
Master Class: Rioja
Speakers: Joseph Spellman, Master Sommelier
Napa Valley “Connect the Rocks” Panel
Discussion and Tasting
Speakers: David Glancy, Master Sommelier
Seminars:
3:45 pm – 5:15 pm
Cheese & Wine Pairings For The Pros
Presenters: Laura Werlin, James Beard Award-winner and Author;
Gillian Ballance, Master Sommelier
Distilled | Bourbon
Solution-Based Technologies to Drive Beverage Profits
Panelists: John Jordan, Tastevin ipad; Tony Cha, Binwise Inc.; Andrea
Robinson, MS; Nick Moezidis, Napa Technology; Jayne Portnoy,
Napa Technology
Moderator: Bob Bath, Master Sommelier
Sponsored by:
Date A Master - Speed Round Blind Tasting
Sponsored by:
Gaja: 90 Minute History
Speaker: John Rielly, Fine Wine Development Manager - West for
Terlato Wines International
Solution-Based Technologies to Drive Beverage Profits
Panelists: John Jordan, Tastevin ipad; Tony Cha, Binwise Inc.;
Andrea Robinson, Master Sommelier; Nick Moezidis, Napa
Technology; Jayne Portnoy, Napa Technology
Moderator: Bob Bath, Master Sommelier
Sponsored by:
Award Winning Service: Panel Discussion
Panelists: Will Costello, Master Sommelier; Lisa Redwine,
Advanced Sommelier; Pam Singh, Advanced Sommelier;
Cameron Tyler, Advanced Sommelier; D’Lynn Proctor, Advanced
Sommelier
Moderated by: Eric Entrikin, Master Sommelier
Brunello di Montalcino – a Master’s Perspective
Speakers: Fred Dame, Master Sommelier; Cristina Mariani-May,
Castello Banfi family proprietor
Distinctive Flavors From The Mediterranean Islands
Speaker: Geralyn Brostrom, CWE, IWP
Bordeaux - Beyond The Classified Growths
*3:45 pm - 5:45 pm
Speaker: Mary Gorman, Master of Wine
Sponsored by:
Friday, November 20
Continental Breakfast
7:00 am – 8:00 am
Seminars:
8:00 am – 9:30 am
Emerging Mexico Panel Discussion & Tasting
Speakers: Woody Van Horn, Advanced Sommelier; Fernando
Gaxiola, Baja Food + Wine
46
EN BOUCHE
NOVEMBER 2015
EXPLORE
*Conference seminars and presenters subject to change without notice.
Consult sommconusa.com for the most up-to-date information.
Friday, November 20
(continued...)
Build Your Own Personal Brand
Panelists: Niko Hrnopoulos , CD Savoia; Emmanuel Kemiji, Master
Sommelier; André Mack, Sommelier, Winemaker; Jesse Rodriguez
M.Ed, Advanced Sommelier, CWE, D WSET; Chris Blanchard,
Master Sommelier
Moderator: Frans Van Der Lee, President/Co-founder, Chef’s Roll
Cork Stoppers - From TCA to Oxygen Transmission
Speaker: Dr. Paulo Lopes, oenologist, research & development,
Amorim Cork, Portugal
Biodynamics & Sustainability
Speaker: Joseph Spellman, Master Sommelier
Pour Costs, Cash Flow & Inventory: Beverage P&L In a Nutshell
Speakers: Jeff Josenhans, Certified Sommelier & Cicerone; Maurice
DiMarino, Level 2 Masters Guild of Sommeliers
Beverage Certifications: Which is Right For You and Your Career?
Speaker: Geralyn Brostrom, CWE, IWP
Hosted Tastings
Lunch | Sponsored by:
12:15 pm – 1:30 pm
Seminars:
1:30 pm – 3:30 pm
How To: Putting Bordeaux Back On The Wine List and Retail Shelves
Panelist: Ira Norof, CWE
Moderator: Mary Gorman, Master of Wine
9:30 am – 10:15 am
Seminars:
10:15 am – 12:15 pm
How To: Putting Bordeaux Back On The Wine List and Retail Shelves
Panelist: Ira Norof, CWE
Moderator: Mary Gorman, Master of Wine
Sponsored by:
The Same, But Different: Cross Comparison of the Same Wine, Made
in Different Stylistic Formats
Panelists: Amy Christine, Master of Wine; Patrick Farrell, Master of
Wine; Cal Dennison, E. & J. Gallo Winery; Eric Van Drunen, Vinavanti
Urban Winery; Chris Brommell, Vesper Vineyards
Highlands’ Pinot Noir: Vintage to Vintage Excellence
Presented by:
Cork Stoppers - From TCA to Oxygen Transmission
Speaker: Dr. Paulo Lopes, oenologist, research & development,
Blind Taste With The Masters
Panel of Master Sommeliers and Master of Wine
Moderator: Joseph Spellman, Master Sommelier
The Same, But Different: Cross Comparison of the Same Wine, Made
in Different Stylistic Formats
Panelists: Amy Christine, Master of Wine; Patrick Farrell, Master
of Wine; Cal Dennison, E. & J. Gallo Winery; Eric Van Drunen,
Vinavanti Urban Winery; Chris Broomell, Vesper Vineyards
Germany Intensive
Speakers: Damon Goldstein, President & CEO, Truly Fine Wines ;
Brian Donnegan, Advanced Sommelier
Blind Taste With The Masters
Panel of Master Sommeliers and Master of Wine
Moderator: Joseph Spellman, Master Sommelier
How To: Build A Successful Wine Program
Speaker: David Glancy, Master Sommelier
Journey of the Senses with Georg Riedel
Presented by Georg Riedel
SommCon® Trade Tasting
Gaja: Sangiovese & Nebbiolo Exploration
Speaker: David Glancy, Master Sommelier and John Rielly, Fine Wine
Development Manager - West, Terlato Wines International
NOVEMBER 2015
Digging In: Unique Terroir & Its Effect on Wine Styles
Panelists: Christopher Canale-Parola, González Byass; Brian
Cronin, MS, Palm Bay International; Aaron Ridgway, Negociants
USA National Sales Manager; Christopher Patrick Lavin, Regional
Manager, Broadbent Selections; Daniel Daou, Vintner, Daou
Vineyards
Moderator: Eric Hemer, MS, MW, Senior Vice President Director of
Wine Education, Southern Wine and Spirits of America
Sponsored by:
3:30 pm – 7:30 pm
Join us for an afternoon of networking and wine tasting at the
SommCon® Trade Tasting. This event will feature over 90 wineries,
breweries, spirit purveyors, and service industry brands giving
members of the trade the opportunity to experience several producers
all in one place.
EN BOUCHE
47
EXPLORE
Broaden Your Palate
Wine industry professionals of all levels and skill uncork four-days of education and certification opportunities in
San Diego, CA November 18-21. Wine takes center stage with the introduction of SommCon® – a four-day educational
conference designed to offer wine industry professionals and serious enthusiasts convenient and affordable access
to education and networking opportunities.
SommCon® was born out of the belief that education fundamentally changes an individual’s access to the future they want. At the helm
of SommCon® is a group of over 25 industry experts dubbed “Team SommCon®.” Together these industry leaders, including Master
Sommeliers, Masters of Wine, Hoteliers, Wine Educators, Distributors and beyond, have had a role in the selection of SommCon®’s
education, sessions, workshops, tastings and certification offerings. Their common goal was to provide a new opportunity for wine
professionals to network and learn from each other to collectively advance the industry they are so passionate about.
Team SommCon® member Mary Gorman, Master of Wine, feels that SommCon® represents a fresh and innovative forum for the
best of the sommelier and hospitality community to come together, to learn, to share and exchange ideas, and most importantly to
remember why the hospitality business is so important for the wine industry.”
SommCon® launches with 50 sessions, bringing together some of the greatest thought leaders, entrepreneurs and artisans to discuss,
develop and lead the conversation on the business of wine. The experience features Master Sommelier, Certified Specialist of Wine,
and Master of Wine led sessions, power speed dating style blind tastings, round-table discussions, regional explorations, trade tasting
and expo, Grand Tasting and more.
SommCon® is available to trade professionals and serious enthusiasts of all types, ranging from early career professionals to the
most seasoned experts, as well as serious enthusiasts who have a passion for wine and spirits, but will only have capacity for 300
registrations during its inaugural year.
@SommCon #SommCon #TheBusinessofWine
48
EN BOUCHE
sommconusa.com
NOVEMBER 2015
EXPLORE
Team SommCon®
Every aspect of SommCon® is vetted by Team
SommCon®, the leadership team consisting of
Master Sommeliers, Masters of Wine, Hoteliers,
Wine Educators, Distributors, and more. Each unique
perspective helps shape a program created to benefit
wine professionals from all corners of the industry.
Molly Brooks-Thornton
Certified Sommelier and Cicerone
Amy Christine
Master of Wine
Skip Coomber
Coomber Family Ranch Wines
Brian Donegan
Advanced Sommelier
Meet This Year’s
Presenters & Panelists
Eric Entrikin
Master Sommelier
Patrick Farrell
Master of Wine
Jeff Josenhans
Certified Sommelier and Cicerone
David Glancy
Master Sommelier
Evan Goldstein
Master Sommelier
Mary Gorman
Master of Wine
Gillian Ballance
Master Sommelier
Bob Bath
Master Sommelier
Dennis Bell
Co-Owner
Lewis Cellar Winery
Chris Blanchard
Master Sommelier
Chris Broomell
Vesper Vineyards
Geralyn Brostrom
Italian Wine Central,
Certified Wine Educator,
Italian Wine Professional
Christopher Canale-Parola
González Byass
Tony Cha
Advanced Sommelier
Binwise, Inc.
Amy Christine
Master of Wine,
Black Sheep Finds Winery
Will Costello
Master Sommelier,
Wine Director
Mandarin Oriental
Brian Cronin
Master Sommelier,
National Manager of
Wine Education, Palm
Bay International
Fred Dame
Master Sommelier,
American Wine & Spirits
Daniel Daou
Vintner, Daou Vineyards
Cal Dennison
Senior Director of
Winemaking, E. & J.
Gallo Winery
Maurice DiMarino
Level 2 Masters Guild of
Sommeliers, Wine Director,
Island Prime
Brian Donegan
Advanced Sommelier,
Truly Fine Wines
Bonnie Graves
Certified Sommelier
Mindy Hewitson
D WSET and CWE
Steve Pagano
Hotelier
Jorn Kleinhans
Certified Specialist of Wine
Geoff Labitzke
Master of Wine
Ira Norof
Certified Wine Educator
Josh Orr
Advanced Sommelier
Eddie Osterland
Master Sommelier
Adam Sensney
Certified Sommelier
Lindsay Pomeroy
Master of Wine Candidate, CWE, WSET, FWS
Jesse Rodriguez
Advanced Sommelier, CWE, D WSET
Lisa Redwine
Advanced Sommelier
Eric Runyon
Certified Sommelier & CSW
Jennifer Roberts
Certified Sommelier
Wendy Shoemaker
Lead Sommelier, Marina Kitchen
Joseph Spellman
Master Sommelier
Rebekah Turpin
Certified Sommelier, CSW, FWS
Tami Wong
Certified Sommelier
NOVEMBER 2015
EN BOUCHE
49
THE SECRET TO POURING
THE PERFECT PINOT NOIR
STARTS WITH A CLEAN GLASS.
Now Hobart has a solution that helps you bring out
the best in your beverages.
The all-new Advansys™ LXGe glasswashers clean and sanitize glassware with no chemical residue,
letting your drinks shine through. Your customers are in continual pursuit of the perfect glass—the
beverage that becomes an experience. Now you can be sure in knowing that nothing stands in the way
of your customers enjoying the pure taste and care you pour into every glass.
Explore the
LXGe glasswasher at www.hobartperfectglass.com.
Proud supporter of you.
®
EXPLORE
Desmond Echavarrie
Master Sommelier
Eric Entrikin
Master Sommelier
Patrick Farrell
Master of Wine, CEO,
Inventive Technologies, Inc.
David Glancy
Master Sommelier, San
Francisco Wine School
Damon Goldstein
Truly Fine Wines
Mary Gorman-McAdams
Master of Wine, Bordeaux
Wine Council
Eric Hemer
Southern Wine & Spirits
of America
Niko Hronopoulos
Filmmaker
Peter Hunken
Winemaker and Co-owner
of Black Sheep Find +
Holus Bolus
John Jordan
Jordan Vineyard
& Winery
Jeff Josenhans
Director of Banquets,
Restaurants & Bars, The US
Grant, Certified Sommelier
& Cicerone
Emmanuel Kemiji
Master Sommelier, Miura
Vineyards & Clos Pissarra
Geoff Labitzke
Master of Wine, Director
of Sales & Marketing,
Kistler
Christopher Patrick Lavin
Regional Manager,
Broadbent Selections
Dr. Paulo Lopes
André Mack
Mouton Noir Wines
Cristina Mariani-May
Family Proprietor,
Castello Banfi
Nick Moezidis
Napa Technology
Ira Norof
Certified Wine Educator
Bernard Retornaz
President, Louis Latour
Aaron Ridgway
Negociants USA National
Sales Manager
Steve Pagano
Lindsay Pomeroy
Hotel Manager, Marriott BA, WSET Diploma, CWE,
Marquis San Diego
FWS, Owner and Chief Wine
Marina
Educator, Wine Smarties
Georg Riedel
President Emeritus of
Riedel Crystal

John Rielly
Fine Wine Development
Manager-West, Terlato
Wines International
Meridith May
Diego Meraviglia
Publisher/Editorial Director,
VP and Director of
THE TASTING PANEL/
Education, North American
The SOMM Journal/The
Sommelier Association
Clever Root
Jayne Portnoy
Napa Technology
DLynn Proctor
Lisa Redwine
Penfolds Ambassador, Advanced Sommelier, Food &
Americas and Canada Beverage Manager, La Jolla
Beach & Tennis Club, Inc.
Andrea Robinson
Master Sommelier
Jesse Rodriguez, M.Ed
Advanced Sommelier,
CWE, D WSET
Willi Sherer
Master Sommelier,
Wine Director, Redd and
Redd Wood
Pamela Singh
Executive Trainer, Forbes
Travel Guide
Robert Smith
Master Sommelier
Joseph Spellman
Master Sommelier,
JUSTIN Vineyards
and Winery
Cameron Tyler
Sommelier, Quince
Frans van der Lee
Co-Founder and President,
Somm’s List and Chef’s Roll
Eric Van Drunen
Vinavanti Urban Winery
Laura Werlin
Cheese Authority/Author
Sneak Peek
Connect with these leaders and advance
your wine knowledge at SommCon®,
November 18-21 at the Manchester
Grand Hyatt.
For a complete list of presenters
and panelists, and the most recent
conference schedule, visit
www.sommconusa.com
EN BOUCHE
51
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d i e
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20 15
EXPLORE
|
SOM M EL I ER C HAL L EN GE WI N N ER S
2015
Sommelier Challenge
International Wine Competition
Congratulations to the following 2015 Platinum, Gold and Silver medal winners:
10Span
13 Celsius
A by Acacia
Acacia
ACORN Winery
Adirondack Winery
Alexander Valley Vineyards
Allegrini
Alpha Crucis
Alta Luna
Amador Whiskey Co.
Angove
Argento
Arrogant Frog
Ascension Cellars
Au Contraire
Avanguardia
Axios
Baileyana Winery
Banfi
Barboursville Vineyards
Barefoot Bubbly
Barefoot Cellars
Beaulieu Vineyard
Belcreme De Lys
Berselli & Olivieri
Bertani
Black Stallion Estate Winery
Blue Label Vodka
Bluenose
Bodega Garzon
Boissiere
Bolla
Bonny Doon
Bottega Vinaia
Bracey Vineyards
Brassfield Estate Winery
Broadside
Buena Vista
Cadence
Cakebread Cellars
Cameron Hughes
Canasta
Carmen
Cartlidge & Browne
Cass Winery
Castello Banfi
Chacewater Wine Co
Chalkboard
Chateau Elan Winery
Chateau La Paws
Chateau Mont-Redon
Chateau Morrisette
Chateau Saint-Maur
Chateau St. Jean
Chateau Ste. Michelle
Chronic Cellars
Cliffside
Clos Pegase Winery
Concannon Vineyard
Consilience
Coomber Family Ranch
Coppola Rosso & Bianco
Cosentino Winery
Cote Mas
Criterion
Cru
Cruz del Sol
Cupcake Vineyards
Cuvee Secrete
Cycles Gladiator
D & L Carinalli Vineyards
Dandelion Vineyards
Davis Bynum
DeLille Cellars
DeLoach Vineyards
District 3
District 7
Domaine Carneros
Domaine J. A. Ferret
Domaine Zind-Humbrecht
Domaines Hine
Don Ernesto’s
Don Guido
Don Zoilo
Dona Paula
Dos Cortados
Double J Ranch
Dry Sack
E & J Brandy
Eagle Eye Winery
Eberle Winery
Ecco Domani
Echo Bay
Eco Terreno
Edna Valley Vineyard
Eleanor
Elk Cove Vineyards
Eroica
Esk Valley
Experience
Falkner Winery
Fallbrook Winery
Fallbrook Winery 33º N
Fancy Pants
Fifty Shades Of Grey
Fletcher Bay Winery
Fontana Candida
Francis Coppola Diamond Collection
Francis Coppola Director’s
Francis Coppola Reserve
Francis Ford Coppola Director’s Cut
Gabbiano
Gallo Family Vineyards
Gianelli Vineyards
Giesen Wines
Gloria Ferrer
Golden Star Vineyards
Goyette
GrapeHeart Vineyards
Great American Wine Company
Greenlip
Greg Norman Estate
Hagafen Cellars
Halter Ranch
Handley Cellars
Hawk And Horse Vineyards
Heart & Sol
Heavyweight
Hedgeline Vineyards
Hedges Family Estate
Heirloom Vineyards
Hobson Estate
Hogue Cellars
Hooker RFC
Houdini
Hughes Family Vineyards
Hybrid by Peltier Station
Inniskillin
Insurrection
J Vineyards
J. Lohr
J. McClelland
Jacob’s Creek
Jean-Luc Colombo
Jeff Gordon Cellars
Jewelry Box
Jordan
Kalaris
La Forge Estate
Lail Vineyards
Lawer Estates
LaZarre Wines
Ledson Winery & Vineyard
Lindemans
Louis Baisinbert
Louis M. Martini
MacMurray Ranch
Madison Ridge
Marianello
Mariposa
Maschio
Masi Agricola
Matua
Menage A Trois
Menage a Trois Vodka
Michele Chiarlo
Milagro Vineyards
Moet & Chandon
Monte De Oro Winery
Monterey Vineyards
Narmada Winery
Navarro Vineyards
Nello Olivo Wines
New Amsterdam
Newman’s Own
Noceto
Nunum
Ogio
Old Soul
Opolo Vineyards
Owl Ridge
Pam’s
Pamela’s
Pando
Parducci
Paul Mas Estate
Pedroncelli
Pegasus Estate Winery
Peltier
Pepperjack
Pieropan
Piledriver
Postcards
Prim Family Vineyard
Prix
Publix Premium
Quady Winery
Quinney Estate Winery
Rancho Maria Family Vineyards
Ray’s Creek
Ray’s Station
Raymond Vineyards
Remy Pannier
Renwood
Rex Goliath
Rhiannon
Rideau Vineyard
Rodney Strong
Ron Rubin Vineyards And Winery
Rosenblum Cellars
Round Pond Estate
Ruffino
RumHaven
Rutherford Ranch

Ryder Estate
S.A. Prum
Sargent Canyon
Sartori di Verona
Save Me San Francisco
Scott Family Estate
Sea Monster
SeaGlass
Seebass Family Wines
Sette Dolori Winery
Shellback
Sister’s Run
Sofia
Sonoma-Cutrer
St. Hugo
Stargazer Barn
State of Jefferson
Stateland
Stemilt Creek Winery
Stephen Vincent
Sterling
Sugar Island
Sunstone Winery
Sutter Home
Swanson Vineyards
Taylor Fladgate
Tenuta Di Nozzole
Tenuta Sette Ponti
The Bolter
The Show
Thornton Winery
Tom Eddy Wines
Tomero
Tres Agaves
Trinity River Vineyards
True Myth
Truvee by McBride Sisters
Uppercut
V. Sattui Winery
Villa Bellezza Winery And Vineyards
Villa La Pagliaia
Villa Maria Estate
Vina Robles
Vini
Vistalba
Voveti
Wakefield / Taylors
Wave Series
Westwood
William Hill
Williams & Heim
Windrun
Windsor Vineyards
Wine Spots
Wollersheim Winery
Woodwork
Worthy
Wyndham Estate
Yealands Estate
Zina Hyde Cunningham
Zocker
Zonte’s Footstep
Sneak Peek
Medal-winning wines from Sommelier Challenge VII will be showcased at the
SommCon Tasting & Silent Auction at the 12th annual San Diego Bay Wine +
Food Festival® Friday, November 20, at the Manchester Grand Hyatt.
EN BOUCHE
53
?
Exhibitor Listing
SC SommCon Tasting
®
SC Acqua
Panna
www.acquapanna.com
SC Adobe
Guadalupe
www.adobeguadalupe.com
SC Aervana
1501 Gary Street
Bethlehem, PA 18018
844-893-2555
www.aervana.com
SC Ahnfeldt
Wines
PO Box 6078
Napa, CA 94581
949-973-4205
www.ahnfeldtwines.com
SC Alcohol
by Volume
8940 Carmel Valley Road
Carmel, CA 93923
775-240-2408
www.alcbyvol.com
Valley Vineyards
8644 Highway 128
Healdsburg, CA 95448
707-433-7209
www.avvwine.com
*Partial listing at time of printing (full listing available online).
barleymash
600 5th Avenue
San Diego, CA 92101
619-255-7373
www.bareleymash.com
SC Barlow
Vineyards
4411 Silverado Trail
Calistoga, CA 94515
707-548-8317
www.barlowvineyards.com
House Winery
1534 Sleeping Indian Road
Fallbrook, CA 92028
760-732-3236
www.beachhousewinery.com
Envy
333 E. Main Street, Suite 220
Louisville, KY 40202
773-418-0922
www.angelsenvy.com
SC Ascencion
Cellars
1300 Pioneer Street, Suite D
Brea, CA 92821
805-296-7520
www.ascensioncellars.com
Ballast Point Brewing and Spirits
9045 Carroll Way
San Diego, CA 92121
858-790-0431
www.ballastpoint.com
SC Banfi
Vintners
1111 Cedar Swamp Rd
Glen Head, NY 11545
(516) 626-9200
www.banfivintners.com
Bang Bang
526 Market Street
San Diego, CA 92101
619-677-2264
www.bangbangsd.com
NOVEMBER 2015
Bluewater Boathouse
Seafood Grill
1701 Strand Way
Coronado, CA 92118
619-435-0155
www.bluewatergrill.com
SC Beach
SC Beaujolais
Villages
334-7402-6313
www.discoverbeaujolais.com
SC Bernardo
Winery
13330 Paseo Del Verano Norte
San Diego, CA 92128
858-487-1866
www.bernardowinery.com
SC Berryessa
Gap Vineyards
15 Main Street
Winters, CA 95694
530-705-3201
www.berryessagap.com
SC Alexander
SC Angel’s
EXPLORE
Big Green Egg
3417 Lawrenceville Highway
Atlanta, GA 30084
770-938-9394
www.biggreenegg.com
Bernini’s Bistro
7550 Fay Avenue
La Jolla, CA 92037
858-454-5013
www.berninisbistro.com
Celebrity Cruises
1080 Caribbean Way
Miami, FL 33132
858-805-5842
www.celebritycruises.com
SC Chateau
des Charmes
13017 La Dana Court
Santa Fe Springs, CA 90670
562-630-6630
www.specialtycellars.com
SC Bonny
Chipotle Mexican Grill
3680 Rosecrans St.
San Diego, CA 92110
619-222-0508
www.chipotle.com
SC Bordeaux
Choctal
1 West Mountain Street
Pasadena, CA 91103
855-424-6282
www.choctal.com
Doon Vineyard
328 Ingalls Street
Santa Cruz, CA 95060
831-425-3625
www.bonnydoonvineyard.com
Wine Council
267 Est 124th Street, #4A
New York, NY 10027
www.bordeaux.com
Bottles & Wood
5039 Shawline Street
San Diego, CA 92116
858-384-6114
www.bottlesandwood.com
Broadway San Diego
3666 4th Avenue
San Diego, CA 92103
619-729-4931
www.broadwaysd.com
SC Cabotella
Mexican Ale
5030 Katella Avenue, Suite 228
Los Alamitos, CA 90720
323-363-7070
www.cabotella.com
Clos du Bois
19410 Geyserville Ave
Geyserville, CA 95441
800-222-3189
www.closdubois.com
Común Kitchen & Tavern
935 J. Street
San Diego, CA 92101
619-358-9707
www.comunsd.com
SC Concannon
Vineyards
4590 Tesla Rd
Livermore, CA 94550
(800) 258-9866
SC Cairdean
SC Blair
Estate
38582 Highway 101 South
Soledad, CA 93960
831-754-4373
www.blairwines.com
bliss + baker
1350 Duckwalk Road
San Marcos, CA 92069
760-420-9010
www.blissandbaker.com
Bluegreen Vacations
366 E. Tropicana Avenue
Las Vegas, NV 89169
909-520-1040
www.bluegreenvacations.com
Estate
3111 St. Helena Hwy N.
St. Helena, CA 94574
707-968-5538
www.cairdeanestate.com
Chuao Chocolatier
2345 Camino Vida Roble
Carlsbad, CA 92011
760-602-9484
www.chuaochocolatier.com
SC Calcareous
Vineyard
3430 Peachy Canyon
Paso Robles, CA 93446
805-239-0289
www.calcareous.com
Cooking Light
www.cookinglight.com
Coronado Marriott
2000 2nd Street
Coronado, CA 92118
619-261-8599
www.marriott.com
SC Crater
SC Carol
Shelton Wines
3354 B Coffey Lane
Santa Rosa, CA 95403
707-575-3441
www.carolshelton.com
Lake Spirit
19330 Pinehurst Road
Bend, OR 97701
541-318-0200
www.benddistillery.com
SC CRAVEYON
Cloud Wines
27884 Del Rio Road
Temecula, CA 92590
951-972-8353
www.craveyon.com
EN BOUCHE
55
®
Creekside Grille
35960 Rancho California Road
Temecula, CA 92591
951-699-9463
www.wilsoncreekwinery.com
CUTCO Cutlery
322 Houghton Avenue
Olean, NY 14760
716-790-7181
www.cutco.com
Keep track of your favorite
wines at the San Diego
Food & Wine Festival!
SC DAOU
Vineyards & Winery
2799 Hidden Mountain Road
805-226-5460
www.daouvineyards.com
SC Finca
S
EE
!
Use WHEELPLAY
at winematch.com
to find the right wine for you!
56
Bond Wine
Santa Maria, CA 93455
775-853-8866
www.doublebondwine.com
FR
COMP
LEX
ITY
NIN
K
OA
A
TY
CIDI
Winery
40620 Calle Contento
Temecula, CA 92591
951-676-8231
www.falknerwinery.com
DelGrosso Foods
632 Sauce Factory Drive
Tipton, PA 16684
814-684-5880
www.delgrossosauce.com
SC Double
IT
FRU
D RY
TA
N
1
2
3
4
5
SC Falkner
SC Ferrari-Carano
Diseño
www.cbrands.com/brand/diseño
ARO
MA
ISH
FIN
Estancia La Jolla Hotel & Spa
9700 N. Torrey Pines Road
La Jolla, CA 92017
904-753-1816
www.estancialajolla.com
Deep Eddy Vodka
3601 S. Congress Avenue
Austin, TX 78704
512-579-0212
www.deepeddyvodka.com
Diamond Resorts International
Marketing, Inc.
10600 W. Charleston Blvd.
Las Vegas, NV 89135
714-687-6195
www.diamondresorts.com
Download Now!
Estancia
www.estanciawines.com
Dukes La Jolla
1216 Prospect Street
La Jolla, CA 92037
858-454-5888
www.dukeslajolla.com
El Torito
5024 Baltimore Drive
La Mesa, CA 92041
619-698-7404
www.eltorito.com
Vineyards
and Winery
www.ferrari-carano.com
SC Fetzer
Vineyards
12901 Old River Road
Hopland, CA 95449
www.fetzer.com
La Carrodilla
+52 1 (646) 127 7920
SC Firestone
Walker Brewing Co.
1400 Ramada Dr.
805-225-5911
www.firestonebeer.com
Fish Breeders of Idaho
18374 Highway 30
Hagerman, ID 83332
208-837-6114
www.fishbreedersofidaho.com
Flagship Cruises & Events
1311 First Street
Coronado, CA 92118
619-522-6170
www.flagshipsd.com
Florent
672 5th Avenue
San Diego, CA 92101
619-595-0123
www.florentsd.com
Food Should Taste Good
www.foodshouldtastegood.com
SC Forgeron
SC Engelmann
Cellars
3275 N. Rolinda Avenue
Fresno, CA 93723
559-274-9463
www.engelmanncellars.com
Cellars
33 W. Birch Street
Walla Walla, WA 99362
509-522-9463
www.forgeroncellars.com
NOVEMBER 2015
EXPLORE
Jelly Belly
www.jellybelly.com
SC Four
Sisters Ranch Vineyards
& Winery
2995 Plesant Road
805-467-2046
www.foursistersranch.com
SC Frick
Winery
23072 Walling Road
707-857-1980
www.frickwinery.com
SC Gibbs
Napa Valley
617 Crystal Springs Road
Saint Helena, CA 94574a
707-963-3997
www.gibbsnapavalley.com
SC Gloria
Ferrer Caves
& Vineyards
23555 Carneros Highway 121
Sonoma, CA 95476
707-996-7256
www.gloriaferrer.com
SC Gonzalez
Byass
Calle Manuel Maria Gonzalez
Jerez De La Frontera, Cadiz
11403
+34 956 357 016
www.gonzalezbyass.com
Goose Island Brewing Company
1800 West Fulton Street
Chicago, IL 60612
1.800.GOOSE.ME
www.gooseisland.com
Grant Grill
326 Broadway
San Diego,CA 92101
619-744-2077
www.grantgrill.com
Hampton Ranch
1524 W. Mable Street
Anaheim, CA 92802
714-772-5091
www.hampton-ranch.com
SC Hawaii
Sea Spirits
4051 Omaopio Road
Kula, HI 96790
808-740-8108
www.oceanvodka.com
Hawaiian Host
Mauna Loa
15601 S. Avalon Blvd.
Gardena CA 90248
(310) 532-0543
www. HawaiianHost.com
www.MaunaLoa.com
NOVEMBER 2015
SC Hobart
Corporation
701 S. Ridge Avenue
Troy, OH 45373
937-332-2630
www.hobartcorp.com
& Ladder Winery
2134 Olivet Road
707-526-2255
www.hookandladderwinery.com
SC Joseph
Carr
PO Box 661
Rutherford, CA 94573
707-755-3814
www.josephcarrwine.com
SC Hook
SC Kimo
Sabe Mezcal
CA 90035
www.kimosabemezcal.com
SC King
SC hope
& grace wines
6540 Washington Street
Yountville, CA 94599
707-944-2500
www.hopeandgracewines.com
SC Houdini
Frosch Wines
23932 Estacia Avenue
Laguna Niguel, CA 92677
943-363-9393
www.kinfrosch.com
SC Kokomo
Winery
4791 Dry Creek Road
707-433-0205
www.kokomowines.com
4201 Bonita Place
Fullerton, CA 92835
714-869-2048
www.houdiniwines.com
SC KOVAL
Humphreys Restaurant
2241 Shleter Island Drive
San Diego, CA 92106
619-224-3577
www.humphreysrestaurant.com
SC LangeTwins
Il Fornaio Coronado
1333 First Street
Coronado, CA 92120
619-437-4911
www.ilfornaio.com
ILNLYFFOODS LLC
485 S. Meadowbrook
San Diego, CA 92114
803-365-9925
Irvine Company Apartment
Communities
750 B Street, Suite 1710
San Diego CA, 92101
619-798-3050
www.irvinecompanyapartments.
com
Jake’s Del Mar
1660 Coast Blvd.
Del Mar, CA 92014
858-755-2002
www.jakesdelmar.com
Jax Coco
18 W. 21st St., Suite 901
New York, NY 10010
347-688-8198
www.jaxcoco.com
Distillery
4241 N. Ravenswood Avenue
Chicago, IL 60613
312-636-1343
www.kovaldistillery.com
Family Winery
and Vineyards
1525 E. Jahant Road
Acampo,CA 95220
209-334-9780
www.langetwins.com
SC Lauterbach
Cellars LLC
3420 Woolsey Road
Windsor, CA 95492
707-578-0537
www.lauterbachcellars.com
SC Lewis
Cellars Winery
4101 Big Ranch Road
Napa, CA 94558
707-255-3400
www.lewiscellars.com
San Diego County Lexus Dealers
www.yourlexusdealer.com
Lifeway Foods
6431 West Oakton
Morton Grove, IL 60053
877-281-3874
www.lifeway.net
Vineyards
2285 Marjories Place
707-579-2285
www.linkedvineyards.com
Vineyards
Monterey, CA
www.jekel.com
SC Maddalena
Vineyards-Riboli
Family Wine Estates
737 Lamar Street
Los Angeles, CA 90031
323-330-8786
www.ribioliwines.com
SC Mahoney
Vineyards
1134 Dealy Lane
Napa, CA 94559
707-253-9464
www.carneroswinecompany.com
SC Margerum
Wine Company
59 Industrial Way
Buellton, CA 93427
www.margerumwines.com
Marina Kitchen
333 W. Harbor Drive
San Diego, CA 92101
619-234-1500
www.facebook.com/
marinakitchensd.com
Mark West
www.markwestwines.com
SC Martellotto
Cellars
100 Los Padres Way
Buellton, CA 93467
619-567-9244
www.martellotto.com
Martindale Travel + Tours
427 9th Avenue, Suite 405
San Diego, CA 92101
206-399-2138
www.martindaletravelandtours.
com
Maui Jim Sunglasses
One Aloha Lane
Peoria, IL 61615
309-222-7088
www.mauijim.com
SC McCay
Cellars
4 North Hutchins Street
Lodi, CA 95240
209-642-5756
www.mccaycellars.com
SC Linked
SC Lomita
SC Jekel
Londoner
601 S. Rockefeller Avenue
Ontario, CA 91761
224-999-3184
www.londonerusa.com
www.lomita.mx
Milton’s Baking Company
5875 Avenida Encinas
Carlsbad, CA 92008
858-350-9696
www.miltonsbaking.com
EN BOUCHE
57
EXPLORE
SC North
Mission Federal Credit Union
5785 Oberlin Dr
San Diego, CA 92121
www.Missionfed.com
Vineyards
448 Ignacio Blvd
Novato, CA 94949
707-566-7739
www.miuravineyards.com
American Sommelier
Association
3960 Redwood Avenue
323-304-4525
www.nasommelier.com
SC Miura
SC Monte
De Oro Winery
Temecula, CA 92591
951-491-6551
www.montedeoro.com
SC Nottingham
Cellars
2245 South Vasco Road
Livermore, CA 94550
925-294-8647
www.thenccollection.com
Xanic
www.montexanic.com.mx
Ridge Winery
6100 E. Highway 12
Lodi, CA 95240
209-369-4758
www.oakridgewinery.com
MORTON’S THE STEAKHOUSE
1510 West Loop South
Houston, TX 77027
713-386-7398
www.mortons.com
Olli Salumeria
1301 Rocky Point Drive
Oceanside, CA 92056
804-427-7866
www.olli.com
SC Monte
SC Moshin
Vineyards
10295 Westside Road
707-433-5499
www.moshinvineyards.com
SC Muscardini
Cellars
9380 Sonoma Highway
Kenwood, CA 95452
707-933-9305
www.muscardinicellars.com
SC Oak
SC ONEHOPE
Wine
PO Box 1117
Newport Beach, CA 92659
480-510-2329
www.onehopewine.com
SC Palm
Bay International
48 Harbor Park Drive
Port Washington, NY 11050
516-802-4700
www.palmbay.com
SC Papapietro
Negra Modelo
www.NegraModeloUSA.com
New Age Fudge Co.
1291 Simpson Way, Suite H
Escondido, CA 92029
760-622-3593
www.newagefudge.com
SC Niner
Wine Estates
2400 Highway 46 West
805-239-2233
www.ninerwine.com
Perry Winery
4791 Dry Creek Road
707-433-0422
www.papapietro-perry.com
Partagas
General Cigar Company
10900 Nuckols Road, Suite 100
Glen Allen, VA 23060
804-935-2800
www.partagas1845.com
Pasta Chips
513 Main Street
Windermere, FL 34786
407-217-5910
www.pastachips.com
SC Peltier
SC Nomadic
Distribution
5886 Bowcroft #1
970-379-8440
www.nomadicdistribution
58
EN BOUCHE
Winery
22150 N. Kennefick Road
Acampo, CA 95220
209-367-4881
www.peltierwinery.com
SC Pernod
Ricard & Southern
Wine & Spirits
17101 Valley View Avenue
Carritos, CA 90703
562-926-2000
www.pernod-ricard.com
SC Pomar
Junction
5036 S. El Pomar Road
Templeton, CA 93401
805-238-9940
www.pomarjunction.com
SC Porkyland
1030 Torrey Pines Road
La Jolla, CA 92037
619-952-7468
www.goporkyland.com
SC Premium
Port Wines
280 Utah Street
San Francisco, CA 94103
415-798-2263
www.premiumport.com
SC Preston
Parker Wines
805-457-5808
www.prestonparkerwines.com
SC Quady
Winery
PO Box 728
Madera, CA 93639
559-673-8068
www.quadywinery.com
SC Quintessential
Wines
1310 2nd Street
Napa, CA 94559
562-413-3228
www.quintessentialwines.com
SC REMIX
WINES
PO Box 2373
Yountville, CA 94599
917-575-6310
www.remixwines.com
SC Ramazzotti
Wines
22910 Walling Road
707-857-3428
www.ramazzottiwines.com
SC Robert
Young Estate Winery
4960 Red Winery Road
707-431-4811
www.ryew.com
SC Rodney
Strong Wine Estates
11455 Old Redwood Highway
855-541-7868
www.rodneystrong.com
NOVEMBER 2015
EXPLORE
Rosatello
www.rosatellowines.com
Rosewill
18501 Gale Avenue, Suite 100
City of Industry, CA 91748
626-271-1420
www.rosewill.com
Royal India
324 Market Street
San Diego, CA 92127
619-252-6800
www.royalindia.com
Roy’s
333 W. Harbor Drive
San Diego, CA 92101
619-239-7697
www.roysrestaurant.com
Rubio’s
4504 East Mission Bay Drive
San Diego, CA 92109
858-272-2801
www.rubios.com
SC Rutherford
Wine Company
1680 Silverado Trail South
Saint Helena, CA 94574
707-968-3216
www.rutherfordwine.com
S&M Sausage and Meat
4130 Park Blvd.
San Diego, CA, 92103
619-344-2177
www.sausageandmeat.com
Sadie Rose Baking Company
www.sadierose.com
Sally’s Seafood on the Water
One Market Place
San Diego, CA 92101
619-358-6740
www.sallyssandiego.com
SC San
Diego State University College
of Extended Studies
5250 Campanile Drive
San Diego, CA 92182
619-594-3986
www.neverstoplearning.net/wine
SC San
Pasqual Winery
8364 La Mesa Blvd
La Mesa, CA 91942
619-462-1797
www.sanpasqualwinery.com
NOVEMBER 2015
Sartori Company
107 N. Pleasant View Road
Plymouth, WI 53073
920-449-7959
www.sartoricheese.com
SC Scott
Jacob Studio
1231 Elfin Forest Road West
#111
San Marcos, CA 92078
760-510-9913
www.scottjacobstudio.com
Schweppes
5601 Legacy Drive
Plano, TX 75024
972-673-7000
www.drpeppersnapplegroup.com
Seasons 52
789 W. Harbor Drive, Suite 134
San Diego, CA 92101
619-210-9679
www.seasons52.com
SC Seven
Oxen Estate Wines
PO Box 12124
San Luis Obispo, CA 93406
650-704-9025
www.sevenoxen.com
SC Sierra
Nevada Brewing
Company
1075 E. 20th Street
Chico, CA 95928
530-893-3520
www.sierranevada.com
SC Sleeping
Indian Vineyard
6005 Hidden Valley Road, Suite
290
Carlsbad, CA 92011
949-544-3521
www.sleepingindianvineyard.com
Solare Ristorante
2820 Roosevelt Road
Point Loma, CA 92106
619-270-9670
www.solarelounge.com
Soleil Communications
2851 Camino del Rio South #300
San Diego, CA 92108
619-516-7814
www.welkresorts.com
SC Soleil
Mimosa
PO Box 1180
Deming, NM 88031
208-627-3582
www.southwestwines.com
EN BOUCHE
59
Negra Modelo. Discover it for yourself.
10317-NM_7_825x5_SDBWandF_Ad.indd 1
9/3/15 2:44 PM
EXPLORE
SC South
Coast Winery
Temecula, CA 92591
951-587-9463
www.southcoastwinery.com
Southwest Airlines
www.southwest.com
SC Specialty
Cellars
13017 La Dana Court
Santa Fe Springs, CA 90670
562-630-6630
www.specialtycellars.com
SPINELLI
309 Broadway
Chula Vista, CA 91910
619-203-2734
www.fornospinelli.com
SC Sta.
Rita Hills Winegrowers
PO Box 716
Lompac, CA 93436
www.staritahills.com
Stephanie Clair Fine Art
19192 Dale Street
San Diego, CA 92102
619-757-4999
www.stephanieclair.com
Stella Artois
www.stellaartois.com
Sugar Chalet
110 Koehler Drive
Sharpsville, PA 10150
Svedka
www.svedka.com
SC Tablas
Creek Vineyard
9339 Adelaida Road
805-237-1231
www.tablascreek.com
Talavera Azul
365 Third Avenue
Chula Vista, CA 91910
619-598-4325
Tavern
1200 Garnet Avenue
San Diego, CA 92109
858-272-6066
www.tavernatthebeach.com
SC Tequila
Fortaleza
8501 Avenida de Las Ondas
La Jolla, CA 92037
619-787-1013
www.tequila-fortaleza.com
The Barrel Room
16765 Bernardo Center Drive
San Diego, CA 92128
858-673-7512
www.tbrsd.com
SC The
Calling
PO Box 1844
Windsor, CA 95492
707-523-3646
www.thecallingwine.com
The Duck Dive
4650 Mission Blvd.
San Diego, CA 92109
858-273-3925
www.theduckdive.com
The Firefly at The Dana on
Mission Bay
1710 West Mission Bay Drive
San Diego, CA 92109
619-225-5119
www.thedana.com
The MED at La Valencia Hotel
1132 Prospect Street
La Jolla, CA 92037
858-551-3722
www.lavalencia.com
The Oceanaire Seafood Room
400 J. Street
San Diego, CA 92101
619-858-2277
www.theoceanaire.com
The Patio Restaurant Group
4439 Lamont Street
San Diego, CA 92109
619-831-6960
www.thepatiorestaurants.com
The Promiscuous Fork
3801 Ingraham Street
San Diego, CA 92109
858-581-3663
www.thepromiscuousfork.com
The Shores Restaurant
8110 Camino Del Oro
La Jolla, CA 92037
858-456-0600
www.theshoresrestaurant.com
Tin Roof
401 G Street
San Diego, CA 92101
619-236-8606
www.tinroofsandiego.com
SC Torres
Alegre y Familia
+52 1 646-127-7920
www.vinicolatorresalegreyfamilia.
com
SC Trione
Vineyards & Winery
19550 Geyserville Avenue
707-814-8106
www.trionewinery.com
Vacation Village Resorts
3015 N. Ocean Blvd 125
Fort Laurdale, FL 33308
610-377-8223
www.vacationvillageresorts.com
Veladora
5921 Valencia Circle PO Box
9126
Ranch Santa Fe, CA 92067
858-759-6253
www.veladorarestaurant.com
SC Vermont
Hard Cider Company
1321 Exchange Street
Middlebury, VT 05753
802-388-0700
www.woodchuck.com
SC Vila
Montefiori/Paoloni
www.villamontefiori.mx
SC Vinemark
Cellars
125 Jeranios Court
Thousand Oaks, CA 91362
805-558-1920
www.vinemarkcellars.com
SC Vino
Vargas
950 Indian Dune Road
San Miguel, CA 93451
805-369-1440
www.vinovargas.com
West Coast Tavern
2895 University Avenue
San Diego, CA 92104
619-295-1688
www.westcoasttavern.com
SC Westerhold
Family Vineyards
4949 Grange Road
707-586-9391
www.westerholdwines.com
SC Westerly
Wines
1733 Fletcher Way
San Ynez, CA 93460
805-693-9300
www.westerlywines.com
SC Wilson
Creek Winery
Temecula, CA 92591
951-699-9463
www.wilsoncreekwinery.com
SC Wine
Road Sonoma County
PO Box 46
707-433-4335
www.wineroad.com
SC Wines
of Rioja
415-847-9988
www.riojawine.com
WineStrap
Carefree, AZ 85377
480-580-0212
www.winestrap.com
Woof ‘n Rose Winery
17073 Garjan Lane
Ramona, CA 92065
760-788-4818
www.woofnrose.com
SC Wyatt
Oaks Winery
1272 Tuttle Lane
El Cajon, CA 92021
619-977-5862
www.wyattoakswinery.com
Yancey’s Fancy
857 Main Road
Corfu, NY 14036
585-599-4448
www.yanceysfancy.com
SC Zaca
Mesa Winery &
Vineyards
6905 Foxen Canyon Road
Los Olivos, CA 93441
805-688-9339
www.zacamesa.com
Zin Chair
1111 Rancho Conejo Blvd #403
Newbury Park, CA 91320
805-444-4294
www.zinchair.net
SC Temecula
Valley Winegrowers
PO Box 1601
Temecula, CA 92591
951-699-3626
www.temeculawines.org
*Partial listing at time of printing (full listing available online).
NOVEMBER 2015
EN BOUCHE
61
By Morgan Woehrmann
OFFICIAL FESTIVAL ART ST
Scott Jacobs 
Motorcycles, Classic Cars, Dew-Covered Flowers,
or Fine Bottles Of Wine.
T
he 2015 San Diego Bay Wine + Food
Festival® Featured Artist, Scott Jacobs,
paints it all.
Recognized for his photograph-like paintings
that can take up to 500 hours to create,
festival artist Jacobs is recognized as one
of the best photorealist painters in the 21st
Century. Over his career, he has worked with
Harley-Davidson, Chevrolet, Ford, Dodge
Viper, Marilyn Monroe Estates, Elvis Presley
Enterprises, and more.
With all of his talent and attention to detail,
Jacobs has created a one-of-a-kind painting
officially known as the official art for the San
Diego Bay Wine and Food Festival®. The
piece of art personifies a culinary enthusiast’s
passion for the art of food and wine, and
will be auctioned off during the festival at the
Celebrity Chef Dinner on Thursday, November
19. Proceeds from the original piece benefit
culinary and enology scholarships provided
by the American Institute of Wine and Food
and Chaîne des Rôtisseurs.
Jacobs takes part in the wine and food
festival, and participates in various events and
signings throughout the weeklong fête. He
joins The Collection at the SommCon® Tasting
on Friday, November 20, where a gallery of
his original works will be on display for festival
attendees to enjoy. He also presents at the
Lexus Grand Tasting on Saturday, November
21, where he will be signing posters of his
official featured artwork.

Sneak Peek
Scott Jacobs’ collections of painting and prints can be viewed at the Scott Jacobs Art Gallery
& Framing, and are also available to view on his website www.scottjacobsstudio.com.
For more information on Scott Jacobs, visit www.sandiegowineclassic.com.
NOVEMBER 2015
EN BOUCHE
63
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TRAVEL
SOUTHERN
exposure
By Amy Finley
The 2015 San Diego Bay Wine + Food Festival®
celebrates the food and wine of Baja with dinners,
field expeditions and tastings. Get to know the
vibrant southern scene—which could forever
change the way we eat and drink in San Diego.
The Story of the
Baja Boom
was the most intriguing in the food world
66
EN BOUCHE
NOVEMBER 2015
TRAVEL
B
ack in July 2014, when international
superstar chef Javier Plascencia
announced he’d chosen Little Italy
for his new restaurant, Bracero Cocina
de Raíz, San Diego began to buzz with
excitement.
Then
they ventured further afield to the Guadalupe Valley, braving unmarked dirt
roads and optimistic-at-best Google directions in search of its first-rate wineries and
haute rustic cuisine.
They fell in love.
The story of the Baja boom was the most
intriguing in the food world, covered in
the New York Times and The New Yorker,
and then—the holiest of foodie holies—by
a provocative 2012 episode of Anthony
Bourdain’s No Reservations.
The globetrotting gastronome feasted at
Plascencia’s hyper-sophisticated Misión
19 in Tijuana. He praised Ensenada’s
mariscos street carts for their Le Bernardinquality seafood, and he likened the wine
region of the Guadalupe Valley to an
in-the-rough Tuscany.
Inspired, vanguard San Diego gourmets
soon began to trickle across the border,
emboldened by Bourdain’s assurances that
Tijuana’s notorious narco violence had
subsided, and that in Baja, a paradise of
food and wine awaited them.
They followed in Bourdain’s footsteps,
dining at Misión 19, and returned with
breathless tales of a wonderland right on
San Diego’s doorstep.
By the time Plascencia made his 2014 announcement, SENTRI passes, allowing one
to bypass the lines at the border, were being flashed in San Diego like they were the
ultimate insignia of foodie-insider status. Even non-foodies had heard about the
Baja phenomenon.
At the very least, then, Plascencia’s new Little Italy project portended reflected glory, a
by-association burnishing of San Diego’s own culinary credentials.
But for die-hard food and wine wonks, it offered much more than just bragging rights.
The fascinating backstory of Bracero, which will host the San Diego Bay Wine + Food
Festival® Opening Night Feast on Nov. 16, was an invitation to get to know the
culinary region of Baja. And to understand how it had bloomed, seemingly overnight,
into a world-class, Bourdain-worthy food and wine destination.
Just imagine where that knowledge could lead San Diego.
Discovering Terroir
The story of Baja’s culinary scene
begins with wine. So studying it starts
in a vineyard, as Expedition: Baja
participants will on Nov. 19, when
they cross the border with Mexican
wine expert Fernando Gaxiola of
Baja Wine & Food.
Grape growing has a five-centurieslong history in Baja’s inland valleys,
including in the Guadalupe Valley,
the gem, with its rustic Ruta del
Vino. But modern Baja winemaking
is only three decades old, dating
to the arrival of winemaker Hugo
D’Acosta in the 1980s.
Arriving at his post at Bodegas de Santo Tomás in the Santo Tomás valley next to
Guadalupe, D’Acosta—Mexico City-born, Bordeaux-trained—discovered an inland
region that had barely changed in hundreds of years. Isolated from mainland Mexico by
inhospitable terrain and from San Diego by the political border, the region was like an
island: self-sufficient out of necessity.
For D’Acosta—and for present-day students of food culture—this was fertile ground,
agriculturally and intellectually. Along with his formidable winemaking skills, D’Acosta had
brought his French-inspired devotion to terroir with him to Baja. He was a disciple of the
NOVEMBER 2015
EN BOUCHE
67
TRAVEL
land. So what were the chances he’d
find Baja’s time-capsule countryside
anything less than enchanting? And
not just because of the land itself, but
because of the deep bond between it
and its people.
these flavors of “scarcity” had
become viscerally connected to
Baja’s sense of self.
In Baja, D’Acosta discovered a dyedin-the-wool understanding of terroir
that existed even without a name. In
the Guadalupe Valley, popping up
between the vineyards, unassuming
homes seemed turned inside-out,
spilling their furnishings into chainlink-fenced yards, evidence of life
that was transpiring largely out of
doors. Paved roads? They were (and
are) virtually nonexistent. In their
isolation, people ate and drank,
shared and innovated with whatever
the land could provide. Compared
to the refrigerated grocery-store
abundance of San Diego or mainland
Mexico, there was scarcity, but
there was hardly hardship. Gardens
provided fruits and leafy greens, and
heat-thriving herbs and vegetables.
Orchards groaned with citrus. Rabbits,
game birds, sheep, goats and cattle—
all called the chaparral home. And
there were soft, fresh cheeses. And
shellfish, urchins, crustaceans and
octopus, deep-sea and shoreline fish,
all thanks to the local fishermen and
the famed Ensenada fishing fleet.
In Baja today, D’Acosta is a
legendary figure, who attracted
important oenologists, and who
founded his own family winery, Casa
de Piedra, in Guadalupe Valley in
1997. With wine flourishing in Baja,
groundbreaking chefs like Jair Tellez
and Benito Molina soon followed.
Dockside restaurants opened in
Ensenada, and garden restaurants
in the Guadalupe Valley. In 2004,
D’Acosta established a training
facility for boutique winemakers, La
Escuelita. The region’s reputation for
gastronomy and wine began to grow.
Take note if you’re interested in
regional cuisine, because over time,
68
EN BOUCHE
And taste that drives identity is the
very essence of terroir.
But even counting the ranks of
winemakers he’s taught or inspired,
D’Acosta’s understanding and
preaching of terroir is his most
profound contribution to Baja’s wine
and food culture.
With terroir, D’Acosta held up a
mirror, and Baja embraced what it
saw reflected.
He raised Baja’s culinary
consciousness, and that set the stage
for revolution.
Personal Taste
Today, Baja winemakers and chefs
alike—and there are many chefs, a
robust pipeline fed by the Escuela
de Art Culinario in Tijuana—are as
devoted to terroir as D’Acosta.
But this is still Wild West Baja, where
there’s even a separate notion of
time (moving very, very slowly). No
regulations, or even conventions,
govern the winemaking. Instead of
rules, only respect for the region’s
steadily codifying cuisine lends Baja
wines with a unifying thread.
Right down to the valley’s stunning
visuals, personality is everything.
Lomita is hip and cheery: so are the
wines of its young oenologist, Gustavo
González. At Torres Alegre y Familia,
the impression of the small, artfully
modern winery itself (designed and
built of local materials by owner/
oenologist Victor Torres Alegre and his
sons), is as strong a cue to its wines as
is lifting a glass. Likewise, under the
elder-statesman of Baja wine, Hans
Paul Backhoff, Monte Xanic is urbane,
sleek and impressively high-tech. And
then, there’s the rambling, romantic
horse property, Adobe Guadalupe,
where young Chilean oenologist
Daniel Lonnberg perfectly captures the
winery’s earthy, historic grandeur.
NOVEMBER 2015
TRAVEL
At every winery of note—including Finca La
Carrodilla, Villa Montefiori/Paoloni Wines,
Casa Magoni, Viñas del Sol/Santos Brujos,
Vena Cava and Quinta Monasterior/Wine
Factory—you’ll find artistic synergies like this
at work.
and citrus, grassy herbs. Whether on a dish
of raw fish, or a plate of tender octopus, or a
stew of young goat, you’ll find these, in various
combinations, sometimes one at the forefront,
sometimes another.
Want to see for yourself? Just dine at Bracero.
Which begins to beg an interesting question:
What does visual expression say about a
cultural point of view? Or, to take it further:
Is a winery that’s housed in a faux chateaux
more likely to be an innovator, or an imitator?
Food for Thought
As for cuisine’s unifying thread, it goes back
to scarcity and heritage, building blocks of
regional cuisine. And here is where San Diego
can learn a vital lesson from Baja.
Think of any of the world’s great food
cultures. In every single one, there’s a diversity
of preparations, but totem flavors remain
consistent. French: Wine, thyme, and butter.
Italian: Basil and tomatoes. Thai: Galangal
and lemongrass. zThere’s nothing arbitrary
about these. They’re grounded—literally.
Against a backdrop of scarcity, abundant
ingredients will show up again and again, in
dish after dish, until, as a region’s cuisine gels,
a subliminal catalog of its fundamental flavors
is set into place.
San Diego, Alta California
In 1822, a seemingly insignificant bureaucratic
detail set the separate fates of San Diego and
the Baja region in motion. Mexico, finally
independent from Spain, named the lower part
of its inherited, vast California territory, Baja
California; the upper part, Alta California.
The line of demarcation: Today’s international
border, formalized in 1848, when Alta California
was ceded to the United States.
San Diego is less than 80 miles from Baja. We
share the same coastal-influenced weather
patterns, and the same drought and heat—the
conditions governing agriculture. We share
native plants and bird and animal species.
Offshore, marine life swims free of
border crossings.
Today, farming and winemaking still lingers in
the north-eastern inland valleys of San Diego,
but despite one of the highest proportional
representations of small family farms in the entire
United States, San Diego self-identifies as urban.
That’s the terroir of food.
So, really, how could a winemaker fail to
honor their regional table’s telltale tastes?
And what does Baja taste like? There’s smoke
and ash, evoking the untamed countryside—
makeshift grills burning scavenged mesquite,
everything from steaks to oysters to vegetables
cooked outdoors. And there’s an umami
richness from fermented soy—the lasting
imprint of the region’s Chinese and Japanese
populations, immigrants drawn by the border’s
magnetic mystique, who helped build Baja.
And bright and zingy flavors, too: ginger
NOVEMBER 2015
But that is slowly changing. In San Diego, the
intrinsic, deep-to-the-point-of-subconscious,
connection between local land and local flavor,
is in the process of being re-forged—farmers
market by farmers market, local fish by local fish,
passionate chef by passionate chef.
Baja shows us how to do it. And it shows us why
to do it: Because Bourdain, foodies, is never
going to come to San Diego to eat short ribs.
EN BOUCHE
69
TRAVEL
R EADY TO TA STE BA J A
for yourself?
HERE’S WHAT YOU NEED TO KNOW.
Where to Eat
Check websites or call for hours, which can be inconsistent in the off-season.
Start your culinary adventure in Tijuana, grazing on street food at the al fresco Foodgarden (Blvd. Rodolfo Sanchez Taboada) or at its innovative mall counterpart, Foodgarden Plaza Rio (foodgarden.
mx). La Querencia (laquerenciatj.com) and El Taller (eltallerbajamed.com) are hotspots by hot chef Miguel Ángel Guerrero. Make reservations to dine at Javier Plascencia’s Misión 19 (mision19.com).
… In Ensenada, watch the fishing boats from Muelle 3 (Blvd. Teniente Azueta 187, Ignacio Altamirano) and feast on local shellfish and seafood dishes a stone’s throw from the famed Mercado Negro fish
market. On the corner of 1st and Alvarado in Ensenada’s Zona Centro, find La Guerrerense, a street cart hailed by Anthony Bourdain for its impeccably fresh preparations. … In the Guadalupe Valley,
don’t rush your experience at Plascencia’s Finca Altozano (fincaltozano.com). Have a second go at Guerrero’s cuisine at La Esperanza Baja Med (619.734.2360 in the U.S.). Corazón de Tierra
(corazondetierra.com) at Vena Cava was named one of Latin America’s 50 Best Restaurants in the prestigious S. Pellegrino rankings. Chef Diego Hernández will soon open a new restaurant, +52, in Los Angeles.
Dine under the Adobe Guadalupe (adobeguadalupe.com) olive trees at El Jardin de Adobe por Chef Ryan Steyn, featuring the ex-pat South African Chef’s wine-country cuisine.. Malva Cocina
(Km. 96, Route 3, San Antonio De Las Minas) has Roberto Alcocer serving refined dishes under an open palapa. Michelin-starred chef Drew Deckman opened Deckman’s en el Mogor (deckmans.com) at
the Mogor Badan winery. Chef Jair Téllez was a Guadalupe Valley pioneer with Laja (lajamexico.com), also hailed by S. Pellegrino.
About the Wines
Tasting room hours can be regular and formal at larger wineries, and strikingly inconsistent at smaller boutique operations. Check websites and/or call in advance to make arrangements.
Tinto (red wine) varietals include Cabernet Franc, Merlot, Zinfandel, Nebbiolo, Syrah, Tempranillo, Malbec, Carignan and Grenach. Blanco (white wine) varietals are Chardonnay, Sauvignon Blanc, Sémillon and
Viognier. You’ll find some delightful Grenache rosés, well-suited to Baja’s cuisine, and blends and single-varietal wines are both common at most vinevvards.
®
Baja at the San Diego Bay Wine + Food Festival :
70
November 16
November 19
November 20
Opening Feast,
Bracero Cocina de Raíz, Little Italy
Featuring Chefs Javier Plascencia, Rick Bayless,
and Chad White
Expedition: Baja
Featuring Chefs Javier Plascencia and Flor Franco
Emerging Mexico Panel Discussion & Tasting,
EN BOUCHE
NOVEMBER 2015
© 2015 Nestlé Waters North America Inc.
Live in Italian™
FINE DINING ISN’T
ALWAYS ON FINE CHINA.
FROM TABLECLOTH TO SANDWICH SHOP,
S.PELLEGRINO MAKES ANY MEAL AN OCCASION
WITH ITS FINE BUBBLES AND UNIQUE TASTE.
SHOW US WHAT MAKES YOU A FOODIE AT THE INFINITE TABLE.
SANPELLEGRINO.COM
,
y
a
n
n
o
d
Char THINK AGAIN
IF YOU THINK YOU DON’T LIKE
Chardonnay, the once lauded varietal of the Judgement of Paris, can be perceived as a varietal that conjures up thoughts of
ubiquitous lackluster wine. Chardonnay, grown all over the world, is produced in as many styles as there are places. It is a
malleable varietal, giving into the skills of the winemaker at the helm and the terroir in which it comes from. If you think you
don’t like Chardonnay, then simply put, you haven’t tried the right one.
T
o break down this varietal, it is best to
begin by separating the places in which
it comes from. The two large categories
would be the old world versus the new world.
The old world consists of countries such as:
France, Spain, Germany, Italy, and Austria.
The new world consists of places like the
United States, South America, Australia, and
New Zealand.
The flavor profile is typically dominated by fruit
or minerallity. Old world wines typically display
more minerality while New World Chardonnays
typically display more overt fruit characteristics.
There are exceptions to every rule, however this
offers an effective comparison.
Other winemaking techniques used to make
Chardonnay are malolactic fermentation, lees
stirring, barrel or stainless steel fermentation,
and barrel aging. Each one of these
winemaking techniques creates a wine that
showcases different attributes of Chardonnay.
74
EN BOUCHE
Two major wine growing regions that
showcase a plethora of amazing
Chardonnays are Sonoma, California and
Burgundy, France. While both are cooler
climates and the Chardonnay grape thrives,
that is where most of the similarities end.
Burgundy’s climate while cool, has many
more hazards during the growing season.
Snow, frost, rain during harvest are all
hazards that could
destroy a growing
season’s worth of work
in a single storm. In
comparison, California
is more stable but not
without vintage variation.
The soil of Chablis and
the Cote d’Or is laden
with chalk, fossilized
sea shells, and clay.
The climate in Sonoma,
especially in AVA’s such as
Sonoma Coast, Carneros,
Sonoma Mountain, all
benefit from the marine effect of the Pacific
Ocean. It creates a diurnal temperature
difference that can be 40 degrees cooler
in the nighttime preserving acidity in the
Chardonnay grape.
Burgundy is home to some of the most
ethereal chardonnays produced in the
NOVEMBER 2015
DRINK
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
Kistler Vineyards
world. Grand Cru Vineyards like Montrachet, Corton-Charlemagne,
and Chevalier Montrachet are some of the finest examples of these
wines in the world. Maison Lous Latour, a family owned winery that
spans eleven generations is a hallmark producer in this region. While
having one of the largest holdings of Grand Cru vineyards, it is also a
producer that is synonymous with quality. Louis Latour blends historic
Kistler winery, produces one of the most noteworthy Chardonnays
in California. Kistler showcases different AVA’s of the Chardonnay
grape and incorporates oak regimes to produce wines that reflect
California’s diverse range of growing regions. The Sonoma
Coast, with its craggy coastline, offer an impeccable climate for
Chardonnay to call home. Napa’s Chardonnays are rich but with
Kistler winery produces one of the most noteworthy
Chardonnays in California.
winemaking methods such as hand harvesting, yet incorporates
sustainability and genetic research to preserve the vines that the family
has become ambassadors for. The Chardonnays produced by Louis
Latour echo the terroir in which it comes from. Each wine tells a story
of its vintage, the soil in which the wines grew, the delicate hand of the
winemaker, letting nature be the star of the wine in the bottle.

a balance of acidity that leaves you wanting only more. Long
regarded as one of the most prestigious producers of Chardonnay,
Kistler offers a collection of single vineyard like the McCrea, Hyde or
Durell that rival some of the great Grand Crus of Burgundy. Simply
put, it all comes down to preference. Chardonnay truly is a wine
that offers the perfect glass of wine, especially if you are drinking
Kistler or Louis Latour.
Sneak Peek
Compare the old world against new in the highly anticipated Chardonnay MasterClass at the San Diego Bay Wine + Food
Festival® on November 19 with Master of Wine Geoff Labitzke and President of Louis Latour, Bernard Retornaz. Session passes
are limited with only 75 seats available at a modest price of $55.
NOVEMBER 2015
EN BOUCHE
75
DRINK
CHUPACABRA
Tears
By Christian Siglin
for Bracero Cocina’s
inaugural cocktail menu

Sneak Peek
Enjoy speciality hand-crafted cocktails like the Chupacabra Tears with Christian Siglin at the
Opening Night Feast at Bracero on November 16, 2015. Don’t miss this unique opportunity for
a meet and greet with Chefs Rick Bayless, Javier Plascencia and Chad White.
1.5oz Diplomatico Rum
0.5oz Por Siempre Sotol
0.75oz Cardamaro
0.25oz Benedictine
76
EN BOUCHE
Dash Regan’s Orange Bitters
Dash Bittermens Xocolatl Molé Bitters
Stir/Coupe/Orange Zest
NOVEMBER 2015
DRINK
Ventimiglia
Old Forester Bourbon
Averna Amaro
Pressed Lemon
Cinnamon & Chicory Reduction
Egg White
Cedar Cologne

Sneak Peek
Co-founder of Snake Oil Cocktail Company, Michael Esposito,
joins a panel discussion on Bourbon at SommCon® on Thursday,
November 19, from 3:45 pm - 5:15 pm.
Visit snakeoilcocktails.com for more information on
Ventimiglia and other signature cocktails.
NOVEMBER 2015
EN BOUCHE
77
StellaArtois.com
Always Enjoy Responsibly.
© 2015 Anheuser-Busch InBev S.A., Stella Artois® Beer,
Imported by Import Brands Alliance, St. Louis, MO
Your Beautiful Bride
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Perfectly Partagas
THERE ARE CERTAIN OCCASIONS
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ONLY PARTAGAS SAYS IT FOR YOU.
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Dedicated to bringing you
the simple pleasure
of truly great bread.
www.sadierose.com
Festival Sponsors
Thank You For Your Support
Auction Benefiting
Platinum
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80
EN BOUCHE
NOVEMBER 2015
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craveworthy - San Diego Bay Wine + Food Festival

Transcription

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