1/8 LARRY VAN AALST, CHARLES MARA, THE SAN FRANCISCO CHRONICLE WINE COMPETITION, ELIZABETH VIANNA, CHIMNEY ROCK WINERY, STAGS LEAP DISTRICT

LARRY VAN AALST AND CHARLES MARA - LIVE FROM THE SAN FRANCISCO CHRONICLE WINE COMPETITION

Charles Mara is a nationally recognized wine judge, winery producer/owner and wine merchant, Charles F. Mara is a force within the wine industry. Having traveled to many of the world's most prestigious wine regions, he is a well respected and knowledgeable wine guru who brings to table a love of wine. Wine judge for numerous prestigious wine tastings, as well as serving on several wine tasting panels, Professor of Oenology and member of the Society of Wine Educators, he has also appeared on local TV and Radio shows, was appointed as the Consumer Representative by the Governor of New York to the State Wine Grape Marketing Order Advisory Board, and has been a "Tastemaster" for monthly wine tasting events designed to increase wine awareness and appreciation by consumers. His knowledge has also led him to be a consultant to many restaurateurs and retailers.

Charles is also noticed, not once but twice, in the Guinness Book of World Records. One listing is "most paid for a single bottle of wine," - an 1806 Lafite-Rothschild for $28,000 (1978) - and the other is "most paid for a bottle case of American wine" - 1979 Opus I for $24,000 (1981).


ELIZABETH VIANNA - CHIMNEY ROCK WINERY - STAGS LEAP DISTRICT WINE GROWERS DINNER 2/4/14

Elizabeth Vianna attributes her career in winemaking to a glass of 1985 Sociando Mallet, which she enjoyed at a pre-auction tasting at Christie’s in New York. A biology major at Vassar College, Elizabeth was originally on the pre-medical school track. She fell in love with wine as a consumer while living in New York City, working as a clinical toxicologist at New York Hospital - Weill Cornell Medical Center. Her strong science background and sudden infatuation with wine propelled her to apply to the University of California - Davis, and its renowned winemaking program instead of medical school.

Elizabeth first came to Chimney Rock as a harvest intern in 1999, while completing her Master’s degree in enology at U.C. Davis. Upon graduation, she became an enologist at Napa Wine Company and was soon named assistant winemaker there, where she worked directly with many of the region’s top winemakers including Heidi Barrett, Erin Green, Pam Starr, and Celia Masyczek. Elizabeth was named to the position of assistant winemaker at Chimney Rock in January 2002 and advanced to the position of winemaker in 2005. In 2009, Vianna was honored by the University of California – Davis School of Graduate Studies when she was invited by the Dean of Graduate Studies to deliver the commencement speech. She was promoted to General Manager of Chimney Rock Winery in 2011 while continuing in her role as head winemaker at the Stags Leap District estate winery. She has also served as President of the Stags Leap District Winegrowers Association. During her tenure at Chimney Rock she has consistently produced wines that have been highly rated among critics and highly valued among consumers.

www.chimneyrock.com
www.stagsleapdistrict.com

A Culinary Evening with the California Winemasters & the Stags Leap District Winegrowers
Are going into their 25th year, and to celebrate, we've put together one of our finest 'kick-off' dinners to date!  Won't you join us?!

A Tribute to Van Vlahakis, Kelly Vlahakis-Hanks & Earth Friendly Products at the Cabana Room at Island Hotel Newport Beach

TUESDAY, FEBRUARY 4, 2014 ~ 6:30pm
Hosted by Stags Leap District Winegrowers
Featuring Vintners Michael Beaulac & Elizabeth Vianna with a Menu by Executive Chef David Man
Tickets - $185 Per Person  ($105 is tax deductible)
690 Newport Center Drive, Newport  Beach, CA 92660
SEATING  IS LIMITED          VALET PARKING AVAILABLE
TO RESERVE  SEATS PLEASE CALL (323) 939-0758

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1/7 LARRY LIPSON , PAM O’BRIAN, FITNESS MAGAZINE, IVY LARSON

LARRY LIPSON - COSTA RICA WINE REPORT   

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies. 




PAM O’BRIAN – EXEC EDITOR, FITNESS MAGAZINE

Simple Ways to Make Your New Year Happier and Healthier - Fitness Magazine Shares Tips to Set Yourself Up For Success in 2014 and Make Your Resolutions Your New Reality

Looking to get in shape this year but don’t know where or how to start? Pam O’Brien, Executive Editor of Fitness magazine says the best way to make your New Year's resolutions a reality is to make small changes that will garner big results.

In interviews on Tuesday, January 7, Pam O’Brien, Executive Editor of Fitness magazine will shed light on the latest technology and the latest trends that are rewriting the fitness “rule book” so you can be healthier and happier in the New Year.

ABOUT THE TALENT:  Pam O'Brien is the Executive Editor of FITNESS, where she oversees the magazine’s nutrition, fitness, health, beauty, and features coverage. She was formerly Articles Director at Organic Style, supervising news, health and lifestyle stories and booking celebrity covers. Prior to that, O’Brien was the Executive Editor of Lifetime magazine, the Executive Editor of Ladies' Home Journal, and a senior editor at More magazine, which she helped launch. She has appeared on many national TV and radio programs, including The Today Show, GMA, The Early Show, Fox News Live, CNN Headline News, Extra!, Access Hollywood and Inside Edition.
Possible interview questions:


IVY LARSON – 40 GREEN DRINK, SMOOTHIE AND OTHER SUPERFOOD RECIPES

Eat Clean, Drink Green to be Healthy and Lean!  40 GREEN DRINK, SMOOTHIE & OTHER SUPERFOOD RECIPES

It happens to most of us: we promise that this year we’ll keep our New Year’s resolution to eat healthy. Unfortunately for many of us, we set unrealistic expectations that leave us falling short of our goals. “Clean” eating is a buzzword right now and for good reason as it is the key to a lifetime of healthy eating, stressing healthy, whole, unprocessed foods. One of the easiest ways to eat “clean” and add more phytonutrient rich food into your diet is to incorporate green drinks and smoothies (and soups) into your diet. In fact, many people are turning to juice cleanses to rid themselves of toxins in order to lead a cleaner lifestyle.

From CLEAN CUISINE authors Ivy and Andy Larson, M.D., comes their answer to the current juicing/smoothie craze with 40 GREEN DRINK, SMOOTHIE & OTHER SUPERFOOD RECIPES. This collection of 40 original smoothie/green drink recipes with photos is packed with healthful all-natural and nutrient-dense ingredients that contain intrinsic healing, health-promoting and anti-aging properties.

In case you missed the hardcover version, CLEAN CUISINE An 8-Week Anti-Inflammatory Diet That Will Change the Way You Age, Look & Feel The Clean Cuisine Diet is now available in paperback. CLEAN CUISINE bridges the gap between what we should eat, what tastes good, what is scientifically proven to be best for our bodies and what is doable in the real world.  In it the Larson’s provide the long-term answer to eating for optimal health, disease prevention, weight loss, vitality, longevity, and good taste. They have helped hundreds of clients lose weight, gain strength, drop inches, reduce cholesterol levels, blood pressure and triglycerides, and combat the symptoms of numerous inflammatory medical conditions.

ABOUT IVY LARSON: Ivy Larson is an American College of Sports Medicine-certified Health Fitness Specialist. She is a former TV personality on Lifetime’s The Balancing Act and has been featured in Time, U.S. News and World Report, Fitness, Life and Style, Woman’s Day, Woman’s World, Fit for Women and many other publications.  Ivy also teaches cooking classes at Whole Foods Market and Williams Sonoma.  You can follow Clean Cuisine on the web at: www.cleancuisineandmore.com / Twitter @clean_cuisine / facebook.com/cleancuisineandmore

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1/6 MICHAEL BEAULAC, PINE RIDGE VINEYARDS, STAGS LEAP DISTRICT WINE GROWERS DINNER, KAREN CAKEBREAD, ZIATA WINES

MICHAEL BEAULAC – GM & WINEMAKER, PINE RIDGE VINEYARDS & SLDW PRESIDENT -  STAGS LEAP DISTRICT WINE GROWERS DINNER

Wine is personal. My goal is to create the best wines that express our five distinct appellations. My aim is to produce elegant, balanced wines that retain their fruit quality and express their vineyard terroir. I like taking raw fruit in and guiding it on the path to great wine.

Michael Beaulac joined the Pine Ridge Vineyards team as General Manager and Winemaker in 2009. He has worked with some of the most highly regarded wineries in both Sonoma and Napa Valley, including St. Supery, Markham Vineyards and Murphy Goode.

Michael’s interest in wine started with his first really good bottle of wine. He quickly noted thereafter the distinct difference between wines, their appellations and ultimately the quality. He read an article on the impact of fruit quality and winemaking and realized wine was not just a commodity. Wine quality was influenced by fruit quality and terroir.

In 1989, he decided to move to wine country from Portland, Maine to embark on his journey to work in the wine industry. He started at Murphy Goode winery in Alexander Valley, working in the cellar for many years to eventually become the Winemaker for the Pinot Noir and Zinfandel programs. He then met Merry Edwards and went to work with her producing Pinot Noir and Chardonnay at Laurier. Most recently, Michael worked at St.Supery for seven years with renowned consulting French winemaker Michel Roland.

Michael joined Pine Ridge Vineyards for the opportunity to work with the 200-estate vineyard acres, within 5 AVA’s, comprised of 12 vineyards. This will be Michael’s 23rd harvest.
Michael has been married for 17 years to his wife Cathy. They have a 9-year-old daughter, Esther, and a 14-year-old son, Eric. When Michael is not making wine you can find him on the ski slopes at Lake Tahoe or out to dinner in Napa.

Join us for a Culinary Evening with the California Winemasters & the Stags Leap District Winegrowers! To celebrate their 25th year we've put together one of our finest 'kick-off' dinners to date!  Won't you join us?!

TUESDAY, FEBRUARY 4, 2014 ~ 6:30pm
Tickets - $185 Per Person  ($105 is tax deductible)
Cabana Room at Island Hotel Newport Beach
690 Newport Center Drive, Newport  Beach, CA 92660
SEATING  IS LIMITED          VALET PARKING AVAILABLE
TO RESERVE  SEATS PLEASE CALL (323) 939-0758

www.pineridgevineyards.com
www.stagsleapdistrict.com


KAREN CAKEBREAD – OWNER/FOUNDER, ZIATA WINES

Twenty-two years of representing the Napa Valley and its wines around the world gave Ziata Wines owner/founder Karen Cakebread the desire and know-how to develop her own wine brand, which she  named in honor of her mother and officially launched in March 2008.

Karen is a well-known representative of and cheerleader for the Napa Valley. Her wine experience started with Cakebread Cellars, for which she worked for 18 years. While living in Hong Kong, she assisted with the winery’s marketing efforts in Hong Kong and in Singapore. After moving to the Napa  Valley in 1989, she oversaw the winery’s educational, corporate hospitality and international marketing  efforts. She also managed the winery’s American Harvest Workshop, an annual event that brings  together noted chefs, artisan food purveyors and media to help build awareness and improve the  availability and marketability of American wine and food products.

Karen has also worked tirelessly to promote the Napa Valley through her involvement with the Napa Valley Vintners, the non-profit trade organization responsible for promoting and protecting the  appellation and its wines. She served on the association’s Board of Directors for four years and has  chaired various marketing committees. In addition, she has served on the steering committee for its  annual fundraiser, Auction Napa Valley—the world’s largest charity wine auction—and was a co-chair  when Cakebread Cellars chaired the Auction in 2006.

Living and working abroad fed Karen’s sense of adventure and her passion for exploring the world,  and her journeys—beyond work-related travel—have taken her through Nepal, Turkey, Mongolia and  India. She was also a founding board member of Elaine Mackie Charitable Trust, which raised money for  breast cancer research by “trekking” mountains around the world, including Mt. Kilimanjaro, with other  like-minded Napa Valley women, including Paula Kornell, Nancy (Andrus) Duckhorn, Janice Mondavi and others.

And as much as she enjoys exploring the world, Karen’s roots are now firmly planted in Calistoga, where she lives among her newly established Sauvignon Blanc vines (watch for an estate Sauvignon Blanc  in a few years) with Pearl and Moet, her lovable Labradors.

ziatawines.com

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1/3 LARRY VVAN AALST, CAROLYN O'NEIL, THE SLIM DOWN SOUTH COOKBOOK, STEVE EVANS

LARRY VAN AALST – SONOMA WINE REPORT

LARRY HOSTS A WEEKLY PROGRAM ON CRN AND ALSO IS AN EXPERT ON WINE WHO IS SOUGHT AFTER FOR EVENTS, TASTES AND MAJOR SOMMELIER EVENTS IN THE SAN FRANCISCO AREA. HE COMMENTS ON THE INDUSTRY AND HIS THOUGHTS ABOUT WINE.



CAROLYN O'NEIL, MS, RD - THE SLIM DOWN SOUTH COOKBOOK

With the combined expertise of Southern Living and author Carolyn O'Neil, The Slim Down South Cookbook offers strategies, recipes, and expert tips for enjoying great Southern food while maintaining a healthy, balanced diet-without feeling deprived! Carolyn's Slim Down South plan offers smart, simple ways to manage potential overindulgences and maintain a healthy weight-one day at a time. This book's philosophy: Having your biscuit and being fit too-it's all about balance.

Noted nutrition expert, award winning food journalist and television personality CAROLYN O’NEIL, MS, RD shares her refreshing food philosophy- “The More You Know, The More You Can Eat!” She is a registered dietitian and award-winning author and journalist who reported on food and travel at CNN for nearly 20 years. Carolyn is the co-author ofThe Dish on Eating Healthy and Being Fabulous! (Simon & Schuster, Atria Books) – Winner “Best Health and Nutrition Book” at the World Food Media awards.



STEVE EVANS   "THE MOVIE GUY"

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.

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1/2 CHEF CLAUD BELTRAN, THE EATERY, CLAUD & CO. CATERING, NOIR FOOD & WINE

CHEF CLAUD BELTRAN - THE EATERY, CLAUD & CO. CATERING, NOIR FOOD & WINE

Passion, commitment to excellence, integrity, humor and a sense of adventure these words begin to sum up Chef Claud Beltran.

An exotic mix of Mexican and Lebanese heritage, Chef Beltran was exposed to various ethnic foods at an early age. After being mentored by Master Chef Thomas Keller, Chef Beltran set out to make his own name.

For over a quarter century Claud Beltran has established himself as one of Los Angeles preeminent chefs. With his accomplished staff he creates culinary delights and fantastic designs that please all the senses. His experinence with multiple venues makes your event experience seemless and his excuiste palate for food and wine makes your meal one to top all others.

The Eatery Restaurant - Chef Beltran recently opened The Eatery Restaurant, his new Creative Test Kitchen located at 488 N. Allen Avenue, Pasadena as a natural extension of Claud & Company Catering. The Eatery’s menu changes every month styled to a different seasonal theme. Creating special dinner events such as “Sweet Garlic Night” and “Gumbo Fest”. Open Tuesday, Wednesday and Thursday evening from 5:00 p.m. – 10:00 p.m. with A la carte, Tasting Menus, each month will unroll a new themed menu featuring a beguiling take on seasonal cuisine. Upcoming monthly menus include “Heirloom Tomato Month”, “Hail to the Pig” and “A Night in Provence” etc.

www.claudandco.com
www.eateryonallen.com

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1/1 SARAH JANSSEN, THE WORLD ALMANAC, CHEF MISTY PHELPS

SARAH JANSSEN - SENIOR EDITOR, THE WORLD ALMANAC® AND BOOK OF FACTS 2014

What were the most memorable milestones of 2013? Which Winter Olympic moments in years past had us at the edge of our seats? What essential information can prepare voters for November 2014 elections? The answers to these questions and more can be found in The World Almanac® and Book of Facts 2014, available in print and as an eBook for all platforms on November 26. This latest edition of America’s best-selling reference book will be your go-to source in the upcoming year, containing thousands of facts that are unavailable publicly elsewhere.

The World Almanac® and Book of Facts 2014 is available for purchase at www.worldalmanac.com. For eBook versions, please check your online retailer.

About The World Almanac®  - The World Almanac®'s history as a publisher of award-winning reference titles dates back more than 140 years. The imprint includes such iconic titles as The World Almanac® and Book of Facts, the best-selling American reference book of all time, and The World Almanac® for Kids, the best-selling reference book for kids.

The World Almanac® brand is part of Infobase Holdings (www.infobaseholdings.com), an educational media company that owns such well-known brands as Facts On File, Films Media Group, Chelsea House, Bloom's, and Ferguson’s. Infobase is a portfolio company investment of Veronis Suhler Stevenson (www.vss.com), a private equity firm that invests in the media, information, and education industries.


NAPA'S PERSONAL CHEF MISTY PHELPS - GOOD LUCK BLACK EYE PEAS RECIPE 

From chef Misty Phelps: "I whip up a pot every year of my grandmother's New Years day 'good luck black eyed peas' she made for us while growing up in Texas. Im sharing a simpler and yummy version that can be made in a snap! You can find most of these ingredients at your grocer and instead of the extra work of making cornbread, ive added frozen corn. I like using spicy italian sausage, but you can use sweet sausage if you like. I love this with bubbles so enjoy, good luck and Happy New Year!" says Misty Phelps.

ABOUT MISTY PHELPS: Personal chef Misty Phelps is a favorite go to chef among Napa Valley’s most esteemed families, wineries and A-List celebrities. Her down to earth, no fuss culinary skills, are based upon her mantra of cooking “with heart and soul simplicity, and to provide those intoxicated by the wine country air with enough to eat!” Ms. Phelps is a graduate of the Culinary Institute of America (Hyde Park, NY) with past stints working as Paula Le Duc’s purchasing agent, and as culinary executive assistant on “Easy Entertaining with Michael Chiarello”. Today she runs her personal chef business “GETTING FRESH w/ MISTY” cooking for notables such as Will Ferrell, Steven Bochco, Drew Barrymore Kate Spade, Morgan Freeman, and Judy Webb, to name a few.

Twitter: www.twitter.com/freshchefmisty 
Tumblr: chefmisty.tumblr.com

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12/31 CHEF CLAUD BELTRAN, THE EATERY, CLAUD & CO. CATERING, NOIR FOOD & WINE

CHEF CLAUD BELTRAN - THE EATERY, CLAUD & CO. CATERING, NOIR FOOD & WINE

Passion, commitment to excellence, integrity, humor and a sense of adventure these words begin to sum up Chef Claud Beltran.

An exotic mix of Mexican and Lebanese heritage, Chef Beltran was exposed to various ethnic foods at an early age. After being mentored by Master Chef Thomas Keller, Chef Beltran set out to make his own name.

For over a quarter century Claud Beltran has established himself as one of Los Angeles preeminent chefs. With his accomplished staff he creates culinary delights and fantastic designs that please all the senses. His experinence with multiple venues makes your event experience seemless and his excuiste palate for food and wine makes your meal one to top all others.

The Eatery Restaurant - Chef Beltran recently opened The Eatery Restaurant, his new Creative Test Kitchen located at 488 N. Allen Avenue, Pasadena as a natural extension of Claud & Company Catering. The Eatery’s menu changes every month styled to a different seasonal theme. Creating special dinner events such as “Sweet Garlic Night” and “Gumbo Fest”. Open Tuesday, Wednesday and Thursday evening from 5:00 p.m. – 10:00 p.m. with A la carte, Tasting Menus, each month will unroll a new themed menu featuring a beguiling take on seasonal cuisine. Upcoming monthly menus include “Heirloom Tomato Month”, “Hail to the Pig” and “A Night in Provence” etc.

www.claudandco.com
www.eateryonallen.com

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