Featured Wine Speakers
Andrea Immer, M.S., Beverage Director for Starwood Hotels & Resorts Worldwide, is considered the preeminent female sommelier in the U.S. Immer’s no nonsense approach towards her subject has garnered her praise for demystifying the world of fine wines. It is with this attitude that she appears regularly on the Food Network and pens a monthly wine column for Esquire. The 33-year-old Immer was awarded the title of Master Sommelier from the Court of Master Sommeliers, which gives her the distinction of being just one of eight women in the U.S. (and ten in the entire world) to hold that title. Andrea’s first book, Great Wine Made Simple: Straight Talk from a Master Sommelier (Broadway Books) is due out this fall.
Hugh Johnson (appearing Oct. 21 & 22) is regarded as the world’s preeminent authority on wine. His prodigious career began at Cambridge, where he was a member of the Wine and Food Society. He succeeded Andre Simon as editor of Wine and Food Magazine. Johnson has written such books as The World Atlas of Wine and Hugh Johnson’s How to Enjoy Your Wine.
Celebrity Chefs
Ben and Karen Barker - Chef, Pastry Chef and Co-Owners - Magnolia Grill - Durham, N.C. (appearing Nov. 4 for Culinary Demos and a Grand Tasting). Ben and Karen’s success is firmly founded on their combined experience in top-quality restaurants and on their formal educations at New York’s Culinary Institute of America. Their joint culinary skills have been featured in such publications as USA Today, The New York Times, Bon Appétitt, Esquire, Southern Living and Food & Wine. James Beard nominees in both the Best Chef in the Southeast and Best Pastry Chef categories, the Barkers are part of an exciting group of regional chefs that have defined the cuisine of the New South.
Rick Bayless - Owner - Frontera Grill - Chicago, Ill. (appearing Oct. 21 & 22 for a Grand Tasting). Bayless was named National Chef of the Year by the James Beard foundation in 1995 and was named James Beard Humanitarian of the Year in 1998. He also was inducted into the prestigious Who’s Who of American Food and Drink. He has appeared on Good Morning America, Today, CBS This Morning and Great Chefs. He has written several cookbooks including Authentic Mexican: Regional Cooking from the Heart of Mexico and Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine.
Marty Blitz - Executive Chef/Owner - Mise en Place - Tampa Fla. (appearing Nov. 17 for a Grand Tasting, and Nov. 18 for a Demo and a Grand Tasting). Blitz was chosen a Rising Star at the James Beard House in New York City and invited to participate in the First Annual New World Cuisine Festival on Amelia Island at the Ritz Carlton. His recipes have been featured in a number of magazines and books including Southern Living, Cooking Light, A Taste of Florida and My Favorite Herb, and he can be seen on the Discovery Channel in Great Chefs of the South.
Laurent Carratie - Executive Pastry Chef - The Regent Wall Street - N.Y. (appearing Nov. 16 for a Winemaker Dinner and Culinary Demo, and Nov. 17 for a Grand Tasting). Carratie received his C.A.P. diploma in both baking and pastry-making. He is the official ambassador of Michael Cluizel chocolate in New York City, and is featured in The Culinary Chronicle, The Best of New York City and Paris.
Steven Chiappetti - Executive Chef/General Manager - Mossant – Chicago, Ill. (appearing Oct. 21 for a Demo and Grand Tasting, and Oct. 22 for a Reserve Winemaker Dinner). Chiappetti has been named among the country’s rising stars as America’s Hottest Young Chef (Wine Spectator, March, 1998), and was nominated for the prestigious James Beard Foundation’s Rising Star Chef Award (1997). Additionally, he was invited to represent the United States in France’s Bucose d’Or cooking competition. Chiappetti takes a provocative, artistic and playful approach to traditional French cuisine and has been featured regularly in popular consumer magazines including Food & Wine, Conde Nast Traveler, Metropolitan Home and Chicago.
Josiah Citrin - Chef - Melisse - Santa Monica, Calif. (appearing Nov. 10 & 11 for a Grand Tasting).
Ted Cizma - Co-Owner/Executive Chef - Grace - Chicago, Ill. (appearing Oct. 21 for a Grand Tasting, and Nov. 22 for a Demo and a Winemaker Dinner). Cizma has been named one of Food &Wine magazine’s 10 Best New Chefs for 2000. He has trained with Chef Paul Larsen and moved on to work at the very popular Daniel J’s, and eventually to running his own kitchen in Grace, which is named after his 5-year-old daughter.
Robert Clark - Executive Chef - C - Vancouver (appearing Nov. 2 for a Winemaker Dinner and Nov. 3 for a Grand Tasting). Clark trained at Ontario’s George Brown College where his fondness for hard work and learning put him in some of Toronto’s best kitchens including the legendary Three Small Rooms at The Windsor Arms Hotel. After returning from a year and a half working sabbatical in South East Asia and Australia, Clark landed in Vancouver yearning to work with fresh seafood. In 1997 he was asked to be a part of C, a definitive fish restaurant, allowing him to try new combinations of sauces with seafood and produce handpicked from a variety of ethnic markets in Vancouver.
Antonio De Luca - Chef de Cuisine - Hillebrand’s Vineyard Café - Niagara-on-the-Lake, Ontario (appearing Nov.2 for a Winemaker Dinner and Nov. 3 for a Grand Tasting). Educated at Toronto’s George Brown College, after landing a position at The Windsor Arms Hotel, De Luca mastered the skill of culinary arts under Michael Bonacini. Following his moves to England and then Germany working exclusively for the Relais & Chateaux organization, De Luca returned to Canada with some of Toronto’s finest establishments and finally moving to Hillebrand’s Vineyard Café where he has the opportunity to work hand-in-hand with winemaker J-L Groux, and marry food to wine on a daily basis.
Jody Denton - Executive Chef/Partner - LuLu and Azie - San Francisco; Zibibbo - Palo Alto (appearing Nov. 3 & 4 for a Grand Tasting). Denton’s culinary repertoire is extensive, drawing on over 20 years of cooking and management experience, and heading up kitchens in some of the nation’s top restaurants, including Eureka and the Hotel Bel Air in Los Angeles, The Mansion on Turtle Creek in Dallas, and Red Sage in Washington, D.C. Among the many mentors who have significant impact on Denton’s career are Wolfgang Puck, Dean Fearing, Mark Miller and Rich Malman,
Rocco DiSpirito - Executive Chef - Union Pacific (appearing Nov. 17 for a Grand Tasting, and Nov. 18 for a Demo and Grand Tasting). DeSpirito was named Food & Wine’s Best New Chef in 1999. He was nominated for a 1999 James Beard Award, and has received a three star review from the New York Times. DiSpirito has been praised in such publications as Esquire, New York Magazine and the New York Post. John Mariani raves “few chefs come as close as Rocco DiSpirito - his ingenious talent is honed to a brilliant edge. DiSpirito is actually a careful craftsman whose cooking demands split-second timing and an uncanny sense of what will work together.”
Loren Falsone - Co-Owner/Chef - Empire - Providence, R.I. (appearing Nov. 16 for a Demo and Nov. 17 for a Grand Tasting). Falsone has been named one of Food & Wine’s 10 Best New Chefs for 2000. A graduate of Johnson & Wales, Falsone got her start at Al Forno, and counts Johanne Kileen and George Germon as her mentors.
Bobby Flay - Executive Chef/Owner - Mesa Grill and Bolo - New York City (appearing Oct. 21 for a Grand Tasting and Demo). Flay is host of TV’s Food Network Hot off the Grill. In 1993, the James Beard Foundation named Flay Rising Star Chef of the Year. He has also been named Outstanding Graduate by The French Culinary Institute. Flay has written several books that include From My Kitchen to Your Table, Bobby Flay’s Bold American Food and his latest, Boy Meets Grill.
Keegan Gerhard - Pastry Chef/Owner - Auxilium Pastry Possibilities - Charlotte, N.C. (appearing Oct. 27 for a Grand Tasting and Oct. 28 for a Grand Tasting and Demo). In addition to his creations featured in Chef Magazine, Pastry Art & Design Magazine and Chocolatier, Gerhard has appeared on the PBS series Best Chefs and a variety of other cooking shows in Chicago and New York. He has worked under such greats as Charlie Trotters and Jacquay Pfeiffer, and was honored to make President Clinton’s 50th birthday cake, as well as creations for such dignitaries as Madeline Albright and Lady Diana.
Jimmy Gherardi - J’s Fresh Seafood (appearing Nov. 3 & 4 for a Grand Tasting, and Nov. 5 for a Demo). Gherardi has a 1998 James Beard Foundation Award nominated show, Everybody’s Cooking, on the Xstar radio network. Gherardi is involved in teaching students at the Global Culinary Center, and has contributed to the cookbook Romantic Food, which was released on Valentine’s Day 2000.
Michael Ginor - Co-Owner/President - Hudson Valley Foie Gras (appearing Nov. 16 for a Reserve Winemaker Dinner, and Nov. 17 for a Demo and Grand Tasting). Ginor has been honored with the Angel Award from the James Beard Foundation for dedication, contribution and foresight, as well as the 1998 American Master Taster Award from the American Tasting Institute. He has written Fois Gras A Passion, which in 1999 won the Prix la Mazille for Best Culinary Book in the World.
Tim Goodell – Owner - Chef Aubergine - Newport Beach, Calif. (appearing Nov. 3 for a Demo, Nov. 4 for a Grand Tasting, and Nov. 5 for a Winemaker Dinner). Educated at the California Culinary Academy in San Francisco, Goodell was named one of Food & Wine’s 10 Best New Chefs for 2000. He has married classical French techniques with first-rate California ingredients.
Tom Gray - Executive Chef/Partner - Bistro Aix - Jacksonville, Fla. (appearing Oct. 21 for a Grand Tasting). Gray has not only worked with world famous chefs, he also has opened five restaurants. He is a regular at the prestigious Napa Valley wine auction for charity each year that raises money for youth development, local health organizations and affordable housing projects. Gray’s culinary research took him to Spain’s Basque region and to Nease and Aix en Provence in France. He graduated from The Culinary Institute of America. Gray has worked at Asylum in Beverly Hills, Zoe in New York City and The Wine Spectator Greystone Restaurant in Napa Valley, Calif.
William Hall - Executive Chef - Picano’s - Troy, N.Y. (appearing Oct. 26 for a Demo and Winemaker Dinner, and Oct. 27 for a Grand Tasting). Though a native of Michigan, Hall acquired his Italian culinary skills in Casino, Italy. He is determined to expose people to some less familiar Italian dishes from regions across the Italian boot that aren’t always heard from.
Roger Johnsson - Executive Chef - Aquavit - Minneapolis, Minn. (appearing Oct. 27 & 28).
Rick Kangas - Executive Chef - Grouse Mountain Grill - Beaver Creek Resort, Colo. (appearing Oct. 28 for a Demo and Grand Tasting, and Oct. 29 for a Winemaker Dinner). Since 1989, Kangas has been a permanent talent in the Vail Valley. Initially accepting a position at Blu’s restaurant as chef and kitchen manager, he continued to nurture his talents and expand his palate. From Blu’s he moved to Grouse Mountain Grill to develop a unique, casual fine dining experience. In the last 7 years, the Grouse Mountain Grill and Kangas have been awarded the AAA Four Diamond Award and numerous Zagat awards. In 1999, Kangas was honored to appear as a guest chef at the famous James Beard House.
Scott Kidd - Executive Chef - Raincity Grill - Vancouver (appearing Nov. 16 for a Winemaker Dinner, and Nov. 17 & 18 for a Grand Tasting). Kidd began his culinary training at Cordon Bleu school in Sussex, England. He moved to Vancouver in 1985 and over the past 14 years has played a prominent part in the creation and promotion of West Coast cuisine at some of Vancouver’s top restaurants.
Steve Klc - Pastry Chef/Consultant (appearing Nov. 2 for a Winemaker Dinner, and Nov. 3 for a Demo and a Grand Tasting). Klc is the director of Pastryarts.com, a pastry design and consulting company known for producing stunning chocolate artistry and sculptures. These creations can be found in Pastry Art & Design, Food Arts, Elegant Bride, Flaunt and Brides magazines.
Norman Love - Corporate Pastry Chef - Ritz-Carlton Hotel Company (appearing Nov. 11 for a Grand Tasting and Nov. 12 for a Winemaker Dinner). Love was selected as captain for the U.S. World Cup Pastry Team and received a Bronze Medal. His desserts can be found on the covers of Art Culinaire, Bakery Magazine and other publications.
Emily Luchetti - Executive Pastry Chef - Farallon Restaurant - San Francisco, Calif. (appearing Nov. 9 for a Winemaker Dinner and Nov. 10 for a Grand Tasting).
Raphael Lunetta - Executive Chef/Owner - JiRaffe - Santa Monica, Calif. (appearing Nov. 10 for a Grand Tasting and Nov. 11 for a Demo and a Grand Tasting). Lunetta was recently featured in Food & Wine as one of the Top Ten New Chefs. Additionally, he recently completed a second taping on a popular Food Network television show in New York.
Dominique Macquet - Executive Chef - Dominique’s - New Orleans (appearing Nov. 11 for a Grand Tasting, Nov. 12 for a Winemaker dinner and Nov.13 for a Culinary Demo). Macquet has embraced the use of Louisiana ingredients to create dishes that blend robust flavors of the West with the more subtle flavors of the East (which he mastered while cooking in Asia). John Mariani of Esquire cited Macquet as one of the top twelve chefs in the country “to keep your eye on.” Ten Speed Press of Berkley, Calif., will be releasing Macquet’s first cookbook in October 2000 titled Dominique’s Fresh Flavors. Macquet has been featured on CNN and the Food Network.
Jim Milliman - Hattie’s (appearing Nov. 10 for a Demo and Grand Tasting, and Nov. 11 for a Grand Tasting). Milliman credits his maternal grandmother, Hattie, for his start in the culinary world. He took trips to New York for stints at the Culinary Institute of America, one of the top cooking schools in the United States.
John Mitchell - Regional Chef - Whole Foods Market (appearing Nov. 4 for a Grand Tasting and Nov. 5 for a Demo and a Winemaker Dinner).
Eric Moshier - Co-Owner/Chef - Empire - Providence, R.I. (appearing Nov. 2 for a Culinary Demo and Nov. 3 for a Grand Tasting). Moshier improvises intelligent variations of Italian cuisine. He is a graduate of Johnson & Wales in Providence and got his start cooking at Al Forno in Providence. Food & Wine recently named Moshier one of the 10 Best New Chefs.
Francois Payard - Payard Patisserie
Oliver Saucy - Culinary Director/Co-Owner - Darrel & Oliver's Cafe Maxx - Pompano Beach (appearing Nov. 11 for a Grand Tasting and Nov. 12 for a Winemaker Dinner). Cafe Maxx has been named Best Food in South Florida by Gourmet, received a Best Award of Excellence from Wine Spectator for its wine list, and received a celebrated Golden Spoon Award from Florida Trend for being a Distinguished Restaurant of North America.
Michael Schlow - Partner - Radius (appearing Oct. 27 & 28 for a Grand Tasting). Schlow has made numerous television appearances on network and cable food shows, often featured as an expert in low-fat cooking and innovative plate presentation.
Cory Schreiber (appearing Nov. 16 for a Winemaker Dinner and Nov. 17 for a Grand Tasting). Schreiber is the 1998 winner of the James Beard Award for Best Chef Pacific Northwest. He also has a cookbook titled Region of Origin: American Cookery in the Pacific Northwest.
Peter Stefani - Chef/Proprietor - The Island Room Restaurant - Cedar Cove (appearing Nov. 18 for a Grand Tasting and Nov. 19 for a Demo). Stefani enjoys simple, straightforward food using local ingredients. His culinary interests were first sparked by his grandparents from Tuscany, Italy, who had immigrated to America in 1932.
Edward Stone - Chef/Partner - The Bernards Inn (appearing Oct. 29 for a Grand Tasting, Winemaker Dinner and Demo). Stone has achieved such honors as the DiRoNA, Best of Award of Excellence from Wine Spectator, Mobil Four Star Award, and the AAA Four Diamond Award. He has made numerous television appearances on NBC’s Weekend Today and Fox Television’s Good Day Network, among others.
Jaques Torres - Dean of Pastry Arts - New York's French Culinary Institute (appearing Nov. 17 for a Demo and Nov. 18 for a Grand Tasting). A celebrated cookbook author, Torres’ book, Dessert Circus: Extraordinary Desserts You Can Make, won a 1999 James Beard Award. He has also been named Chef's of America Pastry Chef of the Year and Chocolatier’s 10 Best Pastry Chefs.
Brooke Vosika - Chef - Park 75 (appearing Oct. 27 for a Grand Tasting and a Demo, and Oct. 28 for a Grand Tasting). Vosika attended the Culinary Institute of America in New York. He captained the Four Seasons’ team for the 1991 Canadian Culinary Competition where he garnered the Silver Medal, and won a Gold Medal in the 1992 Washington State Culinary Competition. In 1993 he was named the number two chef in the United States at the highly acclaimed Bocuse D’Or competition in France.
Jonathan White - Owner - Egg Farm Dairy. White is a cheesemaker in Peekskill, N.Y. Egg Farm Dairy produces wild-ripened cheeses as well as cream, butter and ice cream. White’s ice cream has just been named Best Ice Cream in New York by New York Magazine.
Janos Wilder - Chef/Owner - Janos - Tucson, Ariz. (appearing Oct. 22 for a Winemaker Dinner and Nov. 23 for a Demo). Wilder has won such awards as Conde Nast Traveler Top Three Restaurants in the Southwest, Arizona Magazine Golden Fork Award and Arizona Trends Golden Spoon Award. He is also James Beard’s Best Chef in the Southwest.
Takashi Yagihashi - Executive Chef - Tribute - Farmington Hills, Mich. (appearing Nov. 17 & 18 for a Grand Tasting). Tribute was recently named Best Restaurant in Detroit by the New York Times and received a Four Diamond rating from AAA. One of Food & Wine's 10 Best New Chefs for 2000.
Dean Zanella - Executive Chef - 312 Chicago (appearing Oct. 27 for a Winemaker Dinner and Demo, and Oct. 28 for a Grand Tasting). As one of Chicago’s culinary maestros, Zanella blends an Italian heritage with extensive culinary experience. In 1994, he was named executive chef of Grappa and spearheaded the development of one of the Best New Restaurants in the city as named by Chicago magazine.
-- Posted October 20, 2000
-- Last Updated November 8, 2000
Source: Company press releases