BOB HURLEY - HURLEY'S RESTAURANT 
In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California. Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. The regular menu offers a wide array of options. The “Wine Country” theme allows diversity so that it is not tied down to a particular style or ethnicity. It is creative food done simply and he always has two or three wild game selections as well. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood. Fall brings on wonderful risottos with wild mushrooms and squashes, and in the chilly winter it’s time for the deep rich braises with root vegetables and hearty potato based soups. His summer menu lightens up again with fresh vine ripened heirloom tomatoes, sweet corn, and wonderful summer stone fruit.
Chef Bob Hurley is a world traveler and a devotee of the culture, cuisine and lifestyle of many other countries. His years of trekking and working around the world provide the basis for his theory that Napa Valley is no longer a melting pot of cuisines from the rest of the world; but they have come together to create a Napa Valley regional cuisine. Chef Hurley says that concurrent with the development of the Napa Valley’s prestigious wine industry, the origins and methods of local cooking have changed. Prior to the wine industry’s rise to prominence, cuisine of the Napa Valley was often prepared using methods defined by the limitations of experience. Then with the success of the wine industry, its corresponding tourism and the plethora of cooking schools, the food of the region has become influenced and includes the tastes of Asia, Europe and Mexico, as well as other regional and ethnic areas of the United States.
Since Chef Hurley began cooking professionally more than 30 years ago, he has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels. It promotes sustainability, showcases local producers and provides the finest dining experience to the customer. He says that the Napa Valley is particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisanal breads, cheeses, oils and much more. This philosophy is a guiding light behind the menu development at Hurley’s Restaurant.
The wine program at Hurley’s Restaurant also closely follows his local ingredient philosophy. Chef Hurley likes to regard the town of Yountville as the epicenter of his restaurant, first by using wine and other products of the distinct Yountville appellation, then working out into other parts of the Napa Valley and beyond. Given the fact that Hurley’s Restaurant is literally the center of Yountville and Yountville is the center of the Napa Valley, Chef Hurley feels an extra responsibility to expand his diner’s horizons when it comes to wine selections, and the response has been gratifying. Many area winemakers and winery owners have chosen to make Hurley’s Restaurant their neighborhood watering hole. As such, he gets to try and offer wines that are in short supply. While the restaurant does not employ a sommelier, each of the managers is extremely wine and beverage knowledgeable and they, in turn, guide the entire wait staff in a continual program of tastings and education. Just as Chef Hurley looks for strong classic cooking skills, and a consistent work ethic and attention to detail in the kitchen staff, he has also been able to hire managers that have solid food and beverage skills plus a considerable depth of local knowledge.
Always the first to respond to the needs of the non-profit sector, Chef Hurley has been a regular participant in charitable events including Guide Dogs for the Blind, the Veterans Home of Yountville Luncheon and Pathway Home Programs, Napa Valley Wine Auction, Copia: American Center for Wine, Food and the Arts, the Napa Valley Academy Awards AIDS benefit, the Napa Valley Mustard Festival, VIP chef for Hands Across the Valley food bank, the Staglin Family Vineyard Music Festival for Mental Health and many others. Other Napa Valley community events he actively participates in are the Napa Valley Film Festival, Sense Yountville, Flavor! Napa Valley, Yountville Festival of Lights and is an active board member of the Lincoln Theater Center For the Arts located at the historic Yountville Veterans Home. He also finds time to do a large number of food and wine demonstrations.
Chef Hurley has brought his Napa Valley cuisine to the famous James Beard House in New York City several times and was also named a Shining Star Chef by Cooking Light Magazine. He has been a regular on San Francisco’s Bay TV and has appeared several times on the award-winning California food show, Bringing it Home with Laura McIntosh. Chef Hurley is a featured chef on the nationally syndicated PBS special “The Great Chefs of Napa Valley”.
In addition to special events throughout the year, such as his Dungeness Crab Festival in December, Robert Burns Scottish Supper in January and Mardi Gras in February, he also prepares custom menus for Valentine’s Day, St. Patrick’s Day, Mother’s Day, Thanksgiving, Christmas Eve and New Year’s Eve. But his personal favorite is Wild Game Week, which is normally the second week every November. For almost 20 years, Chef Hurley has been matching the grape harvest with the autumn hunt and for six days prepares a changing all-day menu of exotic game dishes and invites all adventurous diners to come and sample the delicacies from around the world.
Hurley’s Restaurant is a white tablecloth, full service establishment that is focused on quality food and service. The dining room, highlighted by a stone fireplace, is a favorite among locals and winemakers. The ambiance is casual and friendly without losing the special feeling you get when you come to a well-run establishment that is serious about what it does. The expansive bar opens up to a large wrought iron and stone-enclosed patio right in the center of town where you can watch the world go by. It’s the perfect place to meet friends, or make friends, where you can enjoy the late night menu every night. When there is a chill in the air, they light up the patio fireplace and turn on the outdoor heaters which enable even large groups of friends to gather for a casual drink, good conversation and a late-night snacks well into the evening.
MIA MARTINEZ - PaQui Tequila 
PaQui Tequila is made by Tequila lovers for Tequila lovers. It combines the most flavorful and drinkable characteristics of any Tequila we know. It has a distinct agave flavor that encompasses a variety of complex and extremely pleasing notes that dance on the palate. Like the finest of wines, PaQui Tequila has a beautiful spectrum of flavors that emerge throughout the entire tasting experience. Remarkably, given all the full bodied flavor, PaQui Tequila has one of the smoothest and cleanest finishes that we have ever tasted in any Tequila, at any price.
PaQui Tequila is the only Tequila made with our own process of "Selective Distillation". We actually separate the heart of the distillation into many different components as it is being distilled off the pot still. Our Master Distiller then analyzes each component for superior taste, aroma, and smoothness, and only uses the components that will produce the most superior Tequila, while discarding the rest. This is a very expensive and time consuming process, but it is one that we feel any knowledgeable and enthusiastic Tequila lover will appreciate!
04/01 BOB HURLEY, HURLEY'S RESTAURANT, MIA MARTINEZ, PaQui
03/29 DAVE HULL, THE HULABALLOER, JENNIFER MARION, ANABA WINES, STEVE EVANS
DAVE HULL - THE HULABALLOER
Hull began his radio career in Armed Forces Radio in Casablanca, Morocco and in commercial radio in 1955 at KGFL in Roswell, New Mexico. He reached Los Angeles' KRLA in 1963 as weekend relief and full time there on Jun. 6, 1964.
By the end of 1964, Hull's increasing popularity prompted one young female fan, Suzie Cappetta, to write and record a song entitled "Dave Hull The Hullabalooer", which quickly reached the local top 40 charts by early 1965. Hull became close with The Beatles during their 1965 and 1966 American tours. During that time, Hull taped approximately fourteen interviews with the band. He, along with Bob Eubanks, planned The Beatles' 1966 concert at the Chavez Ravine-Dodger Stadium. His work with the band earned him the honorary title of "fifth Beatle." Hull worked closely with The Beach Boys, The Dave Clark Five and The Rolling Stones during that period. In December 1965, Hull opened his "Hullabaloo" teen club on Sunset in Hollywood.
He got his nickname while working at WONE in Dayton, Ohio. Los Angeles radio historian Don Barrett quotes Hull as saying: "A woman wrote me from a hotel outside Dayton to say she couldn't stand all that hullabaloo. Well, Webster's defined it as a 'tumultuous outroar,' so I used it." Dave appeared (using the name David Hull) as a talent contest manager in an October, 1966 episode of "The Monkees".
Dave Hull was the first guest host on the nationally syndicated American Top 40 program, week ending November 6, 1971. ] He was heard in Los Angeles at the time on KGBS.
Hull hosted the nationally syndicated TV show "Matchmaker" in the late 1980s, reportedly seen in over 100 markets, a video version of his late 1970s "Lovelines" program heard on KMPC.
Today, Hull lives in Palm Springs, California and is now retired. He held the 6-midnight slot on one of the country's few remainingbeautiful music stations, KWXY, from 1994 until his announced retirement in 2010. He also remains active as a voiceover for national radio and television commercials. Hull's book, Hullabaloo!: the (Mis)Adventures of L.A. Radio Legend Dave Hull was released in January 2013
Jennifer Marion - Winemakerfor Anaba Wines 
"At Crop Care, I learned what a meticulously farmed vineyard should look like," she explains. As her career advanced and she assumed the role of assistant winemaker at MacRostie Winery in Sonoma, the same high standards she set for growing the grapes also became her mantra or making the wines. At Anaba, Jennifer is director of both winemaking and vineyard operations, enabling her to put her distinct fingerprint on the wine while staying firmly rooted in her beloved vineyards. In addition to overseeing Anaba's estate vineyards, she also works hand-in-hand with many of Sonoma County's most esteemed growers who own such legendary properties as Sangiacomo Vineyard, Windsor Oaks, Ferguson Ranch and Bacigalupi Vineyard. "Anaba is a winemaker's dream," she says. "I have been given access to the best fruit that the north coast soils can grow. We use state-of-the-art tools to hand craft this fruit into beautiful wine and we're committed to all aspects of environmentally responsible winemaking. With John's dedication to absolute quality and his ability to assemble a team of people who bring rare and spectacular talents to the table, Anaba has all the makings of world-class wine."
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.
03/28 Jennifer Costa - The Lodge at Torrey Pines, Chef de Cuisine: Daniel Boling, Grill at The Lodge at Torrey Pines
Jennifer Costa - The Lodge at Torrey Pines
Upon completion of her internship and graduating with a bachelor’s degree in Pastry Arts she headed back west where she joined the team at the two Michelin starred Cyrus in Healdsburg, California where she was an assist to the wonderfully talented Annie Clemmons. Cyrus was focused on using the best
and highest quality ingredients with farmers often coming right from the farm to the back door to deliver fresh produce.
Two years later she got the itch to get back into a French kitchen, leaving Cyrus to move to Las Vegas where she really started to fine-tune her pastry skills at the two Michelin starred Restaurant Guy Savory working with Chef Uyen Nguyen. Learning to take a fresh and modern approach to some of the classics.
Finally trading in Las Vegas for San Diego, and taking with her the knowledge of both the French classics and the importance of celebrating what the seasons have to offer she made her way to The Lodge at Torrey Pines where a marriage between the two seem to fit right in.
Since joining Jeff Jackson’s culinary team at A.R. Valentien as Pastry Chef, Jennifer has been sweetening the dining experience of the restaurant's guests with her innovative and creative desserts. Her charismatic, outgoing personality makes her a favorite among guests and staff alike, and is reflected in her baking demonstrations posted regularly by The Lodge on YouTube.
Chef de Cuisine: Daniel Boling - Grill at The Lodge at Torrey Pines
From early on Daniel was dedicated to a life in the fast-paced world of restaurants, which led him to obtaining an associates degree in culinary arts at the young age of twenty. After Graduation he went on to travel through Europe and satisfy his thirst for different cultures and cuisines.
After falling in love with the Sicilian lifestyle, Daniel decided to take on an internship at an upscale resort outside the city of Palermo. This affirmed his belief in the importance of local and seasonal ingredients, and how the contributed to the outcome of a great dish.
Eventually, Daniel returned to the States and worked for three years as a Banquet Chef for the James Beard Award winner Janos Wilder in Tucson, AZ. After enduring the heat of Arizona he moved on towards Southern California and The Lodge at Torrey Pines. He made this decision because it was the closest
match to the beauty of Sicily.
Currently, Daniel is twenty seven years old, and has been continuing to educate himself in all aspects of food and wine. He teaches culinary classes and participates in a special seasonal event at Palumbo Winery called The Chef, the Farmer, and the Winemaker.
03/27 Frederick L. Dame, Master Sommelier, Richard and Michelle Laver, Kate Farms
Frederick L. Dame, Master Sommelier - OPENING DAY PAIRINGS
Dame's ability to transmit his passionate interest in wine make him a natural teacher. One of just seventy-three Americans to have passed the Master Sommelier Examination, Dame was the first to successfully pass all three parts in a single year. This feat and his high score won him the coveted Krug Cup of the British Guild of Sommeliers in 1984. Dame founded the American Branch of The Court of Master Sommeliers in 1986 and has played an active role in the expansion of the Master Sommelier program throughout America since that time.
As Cellarmaster of The Sardine Factory in Monterey, California for twelve years, Dame created a wine list which won the Wine Spectator Grand Award. With the many wine events held in the brick and wine lined Wine Cellar, Dame turned The Sardine Factory into a wine destination restaurant of world renown. He is also active in the culinary arts serving as an Honorary Trustee of The American Academy of Chefs, the honor society of The American Culinary Federation. He was awarded the Antonin Careme Medal and was made a Supreme Knight of the Knights of the Vine in 2000. He has been elected to the prestigious National Restaurant Association College of Diplomates for 2004.
A sixth generation Californian, Dame graduated from Washington and Lee University with a degree in journalism and communications. A European trip after high school piqued his curiosity about wine and food. Since then, he has applied his considerable persuasive skills to the service and appreciation of fine wine.
Richard and Michelle Laver - "Kate Farms"
As a former tennis professional and the cousin of world famous tennis legend Rod Laver, Richard Laver and his wife Michelle founded the Santa Barbara, Calif. company Kate Farms for the sole purpose of their daughter, Kate Laver. At the age of four, Kate was failing to “thrive” and was faced with numerous difficulties. The meal replacement beverage her doctors prescribed was overloaded with sugar and dairy for calorie enhancement. As a result, Kate had many complications, including bottle rot, sleep apnea and digestive problems.
With their daughter not living an ideal life, the Laver’s decided it was time to take matters into their own hands. With the help of an industry expert they started to develop their own hypoallergenic meal replacement shake in their very own kitchen. Together they blended 21 superfoods including but not limited to acai, mangosteen, black currants, raspberries, green tea extract, etc., with antioxidants, high protein and vitamin rich ingredients to fuel the body with the nutrition it needs and removed all the things that the body doesn’t need. Within weeks Kate’s condition improved greatly and she no longer needed breathing treatment for sleep apnea, her digestion problems were a thing of the past and her mouth was once again healthy.
“We are very excited to debut Kate Farms at Expo West,” says Kate’s father, CEO and founder Richard Laver. “In today’s hectic world, it’s easy to lose track of what truly matters, our health. Kate Farms functional whole foods is delighted to be at the forefront of the superfood revolution. Combining 21 superfoods in an on-the-go shake was one thing, but to make it taste great is what excites us the most. Superfoods is the future of a healthy diet and we plan on working hard to create breakthrough nutritional products that taste great and optimize the quality of people's lives.”
Natural Products Expo West is produced by New Hope Natural Media and is the world’s largest natural, organic and healthy products trade show, taking place from March 8th – March 10th, 2013 at the Anaheim Convention Center in Anaheim, Calif. For more information on Kate Farms at Expo West, or if you’re attending Expo West and would like to speak with Michelle or Richard Laver directly, please contact Brian McIver or Jacqueline De Berry of 5W Public Relations, 242.999.5585. For additional details and information on the brand, please visit www.katefarms.com.
About Kate Farms: Kate Farms, the world’s first certified made with organic ingredients dairy-free, gluten-free and soy-free ready-to-drink meal replacement shake™ bringing you everything your body needs, including a blend of 21 superfoods with antioxidants and without unwanted ingredients in a convenient on-the-go shake. Kate Farms’ mission is to create breakthrough vegan foods and drinks to ensure the best opportunity for optimum health. The company has been inspired to create products with integrity out of love for the founders Michelle and Richard Laver’s sick little girl, Kate and how much good nutrition has improved her life. The goal at Kate Farms is to help people who are clinically “failing to thrive” get the necessary nutrition they need along with helping healthy people with busy lives get proper nutrition to live life to the fullest. For additional information or to purchase Kate Farms products, please visit www.katefarms.com.
03/25 Bird’s Eye, Chef Michael Christiansen, Paul Colantuoni, Rocca Family Vineyards
Bird’s Eye Executive Chef Michael Christiansen 
Whether syndicated kid-friendly content and contests, partnership with Nickelodeon’s popular iCarly Show, leveraging the huge social media reach show star Jeannette McCurdy, or coupons for moms online, all were all aimed to get kids talking to other kids (and their moms) about vegetables.
All while focusing on what kids will and won’t eat. In fact, Bird’s Eye will be introducing new SKUs based on the input of more than 16,000 kids who submitted recipe concepts from their marketing efforts.
Paul Colantuoni – Winemaker for Rocca Family Vineyards 
Paul has spent much of his life between the US and Europe, and his winemaking style is the perfect mix of old-world finesse and new-world exuberance. “My goal is to make charismatic wines with lots of flavor and aromatics, but without sacrificing elegance,” he explains. “I try to soften the tannins and make wines that are very intense, but they must also be balanced and authentically convey the character of the vineyards.”
Paul was born to Italian parents in New Jersey. At the age of 13, his family moved to Belgium where they were first exposed to the top wines of France and Italy. “Those wines were a revelation,” he states. “Being introduced to such beautiful wines at a young age had a profound impact on me, and those wines continue to influence my winemaking style,” he adds.
In 1990, Paul returned to the United States to study Chemical Engineering and Molecular Biology at Princeton University with the goal of becoming a doctor. At the beginning of his senior year he took a year off to travel and spend time with his family in Europe. While living in Italy, a roommate introduced Paul to some family friends associated with a local winery. Paul was instantly drawn to the intellectual challenges and the visceral pleasure of winemaking, and he quickly found himself spending most of his free time at the winery tasting and learning about wine. When he returned to Princeton in 1994, he was determined to pursue his new passions and to build a life as a winemaker.
“When I resumed my senior year, I changed my major to Romance Languages and started looking for a wine job in Napa,” Paul explains. “I had never even been to California, but I knew that Napa was America’s wine Mecca and that there was no better place in the world to start. I wrote a blind letter to Tim Mondavi and explained that I had no experience in wine but that I was motivated and would get the job done. I guess it worked, because he ended up offering me three different positions,” he says.
After working as a Wine Educator and a Lab Technician at Robert Mondavi Winery for two years, Paul set his sights on securing a position that would offer him hands-on involvement in winemaking. He eventually crossed paths with a talented young winemaker named Ehren Jordan, who received his training in the town of Cornas in France under the renowned vintner Jean-Luc Colombo. In 1998, Ehren brought Paul on as Assistant Winemaker at Neyers Vineyards, a small winery located in the Pritchard Hill area of Napa Valley.
“Ehren had a big impact on me,” states Paul. “He’s an exceptional winemaker with a very traditional, vineyard-focused, hands-off approach. That continues to influence my style to this day. I believe that 90% of great winemaking is done in the vineyard. It is a fundamental principle. My job is simply to realize the full potential of Rocca’s amazing fruit,” he says.
Paul further refined his vineyard-focused approach by working in Europe for several years, beginning in 2002 at Domaine du Vieux Télégraphe in Châteauneuf-du-Pape, France, and in 2004 as the Cellar Director for Brancaia in Maremma on the Mediterranean coast of Tuscany. It was during these formative years in Europe that renowned winemakers Frédéric and Daniel Brunier and Carlo Ferrini helped Paul develop a talent for honing in on and faithfully expressing the signature qualities of great vineyards.
After returning to the United States in 2006, Paul started Colantuoni Consulting. In addition to Rocca Family Vineyards, he currently works with CONSTANT-Diamond Mountain Vineyard in Calistoga, and Alanté Vineyard in St. Helena.
03/22 RICK KUSHMAM, CHEF DIEGO ORTOLI, DOC HENDLEY, STEVE EVANS
RICK KUSHMAM - El Dorado Winery Association
Don't miss this once a year, all-access pass to wine-and-food pairings, music and friendship in our region-wide party. During two glorious spring weekends each year, 32 El Dorado wineries host the region's annual wine and food event. Wine Tour of Fame feature plenty of luscious wine and food pairings, barrel tastings, enjoyable art and music, and fun-loving participants. Warm weather and green surroundings along the wine trail add to the excitement of this springtime event
California's Gold Rush began in El Dorado County 1848 with James Marshall's discovery of gold at Sutter's Mill, on the South Fork of the American River in Coloma. As legions of people flocked to California to claim their fortunes, the region's winemaking industry was born.
By 1870, El Dorado County was among the largest wine producers in the state, trailing only Los Angeles and Sonoma counties. The local wine industry flourished until just after the turn of the century when there were approximately 2,000 acres of vines in the county. Shortly thereafter, El Dorado began a gradual decline, brought about by poor economic conditions and a diminishing local population. Prohibition was but the last straw.
Between 1920 and 1960, viticulture virtually disappeared from the county. It wasn't until the late 1960s that winegrowing made a resurgence. Following the development of several experimental vineyards, it became apparent that both the climate and soil of El Dorado County were ideally suited to the production of high quality, dry table wines. With the opening of Boeger Winery in 1973, El Dorado was once again on its way to becoming an important winegrowing region.
Today, the county has more than 2,000 acres of vines, is home to approximately 50 wineries, and produces some of California's most sophisticated wines. El Dorado was designated an American Viticultural Area
Executive Chef Diego Ortoli - Portofino Cucina Italiana
Now, Portofino Cucina Italiana brings the spirit of Italian gourmet culture to Los Angeles. Just like the city it is named after, Portofino blends tradition and simplicity to make you feel at home the second you walk through our door. Inside you’ll find a selection of Italian dishes and amazing Italian wines, some of which are difficult to find in the U.S. For me the spirit of Italian hospitality means taking the invaluable traditions and taste of my hometown and sharing them with you through elegance and authenticity.
DOC HENDLEY - Wine to Water
Doc is the Founder and President of Wine To Water, a non-profit aid organization founded in 2007 focused on providing clean water to people in need around the world. Hendley was a top-10 finalist for CNN’s 2009 Hero of the Year and was featured on AC 360 with Anderson Cooper during the Haiti earthquake coverage as he was in Port-au-Prince providing and installing clean water filters for Haitian orphanages. He is an avid public speaker with many major speaking engagements lined up for the coming year.Doc lives in Boone, NC with his wife and two children. Balancing family life and the demands of building Wine To Water, Doc Hendley continues to travel to underdeveloped, war-ridden nations, working in the field bringing clean water to those in need and also traveling and speaking around the country to raise awareness and advocacy for the worlds water crisis.
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.
03/21 Paul Lopez, Villa Creek Cellars, Chef Jerrett Joslin, The Wild Mushroom Steakhouse
Paul Lopez - Assistant Winemaker for Villa Creek Cellars
From 6:30 to 8:30 p.m., guests will have the opportunity to meet and hear from Paul Lopez, Villa Creek Cellars assistant winemaker and enjoy a variety of Paso’s popular Villa Creek wines along with tray-passed hors d ‘oeuvres created by Executive Chef Chris Garasic. The event is designed to be fun, informative, build wine appreciation and tasting skills and provide a perfect socializing opportunity to bring or meet up with friends.
Robert Parker’s The Wine Advocate has described Villa Creek among a handful of growers who represent a rare level of ambition and are at “the cutting edge of the adventurous, pioneering spirit that is the essence of Paso Robles, and also in many ways, the heart of what makes the United States a great country.”
“Villa Creek specializes in blending Rhône and Bordeaux varieties together and the wines regularly receive above 90 point-ratings in Wine Spectator, often selling out due to their popularity and artisan-scale production,” said Shade Owner Michael Zislis. “It is a treat to have winemakers who have a passion for the greatness to showcase at my hotel for Wine Academy guests to enjoy, here in the South Bay.” Tickets to the event are $25 per person in advance and $30 at the door.
The Wine Academy takes place monthly on every third Thursday, from 6:30 to 8:30 p.m., providing wine lovers of all experience levels the opportunity to enjoy an intimate, casual, wine-centric social gathering. Afterwards, Wine Academy guests are invited to adjourn to zinc@shade to enjoy a complimentary wood-fired margherita pizza with a beverage purchase. Savory snacks, innovative American small plates, tapas for two and more are also available on the zinc menu. For more information or to make reservations, visit http://www.shadehotel.com/ or call 310-546-4995.
Wine enthusiasts will also want to make plans to attend Shade Hotel’s annual Ultimate Wine Festival on Sunday, April 28, when more than 30 notable wineries will present their latest vintages. Attending winemakers so far include: Michael Silacci of Opus One; Heidi Barrett of La Sirena; Amelia Morán Ceja of Ceja Vineyards; Violet Grgich of Grgich Hills Estates; Zeke Neeley of Trefethen; Dominic Chappellet of Chappellet Vineyards; Jean Hoefliger of Alpha Omega; Marcelo Freitas of Quintessa ; Mario Monticelli of Trinchero, and Sam Baxter of Terra Valentine.
The Ultimate Wine Festival will run from 2-5 p.m., with a special admission price of $200 per person for the Reserve Magnum Tasting between 2-3 p.m., and a $125 admission per person for those arriving between 3-5 p.m. A percentage of proceeds will benefit the Manhattan Beach Middle School. This special event is limited to 350 guests and is expected to sell out quickly.
Shade, Manhattan Beach’s premiere luxury boutique hotel, intertwines California beach culture and contemporary sophistication just 15 minutes south of LAX. Merely two blocks from the beach, it is surrounded by thriving upscale dining and shopping destinations in the heart of downtown Manhattan Beach. The hotel’s energized yet refined interior was designed by Christopher Lowell, and boasts stainless-steel and natural touches that include river rock, running water and exotic bamboo to encourage an environment of balance, harmony and spiritual well-being. Guests will enjoy accommodations that will allow them to host their dream beach wedding, host a business meeting or enjoy a refreshing California coastal living experience at the hotel’s spa, incredible indoor and outdoor dining at zinc@shade, and relaxation poolside at the rooftop Skydeck bar and pool.
In the spirit of the great wine producers of the southern Rhone and the bodegas of Rioja and Priorat, blending is what Villa Creek does best. The area's finest Grenache, Syrah, Mourvedre and Tempranillo Vineyards are just a stone's throw from the west Paso Robles winery where these blends are lovingly produced from grapes that come from some of the region’s most progressive vineyards, such as James Berry, Denner, Ohana and Booker, which currently grace the wines of Villa Creek Cellars. Per acre contracts insure that the fruit comes off the same blocks each vintage. Proprietors Cris and JoAnn Cherry's own 70-acre estate on the west side of Paso Robles boasts elevations of 1400-1800 feet, calcareous soils, south-facing slopes and ample water. In the spring of 2012, the Cherry's finished planting their first grapevines, 3.5 acres of Grenache, planning to plant Mourvèdre and Carignan in the months to come.
Chef Jerrett Joslin - The Wild Mushroom Steakhouse
Since opening its doors in 2009, The Wild Mushroom Steakhouse has been a dining destination for locals and tourists alike. Co-owned by John Shepherd and Chef Jerrett Joslin (An Award of Excellence Winner from Wine Spectator), the duo boast nearly two decades of experience in the restaurant industry and have mastered the task of offering delicious, upscale cuisine in an intimate atmosphere for a one-of-a-kind experience. The restaurant showcases an ever-changing menu that combines astonishing creativity with gourmet classics as well as a plethora of cutting-edge cooking techniques. The Wild Mushroom Steakhouse is located at 1917 Martin Drive in Weatherford, Texas and can be reached at (817) 599-4935. Find them on Facebook at “The Wild Mushroom Steakhouse & Lounge.As a historical melting pot and magnet for diversity, the United States boasts a wide variety of cuisine that changes both regionally and locally. American multiculturalism, along with an innovative and competitive restaurant industry, has made for a long list of amazing restaurants serving unique cuisine across the country. Co-Owner and Chef Jerrett Joslin of The Wild Mushroom Steakhouse in Weatherford, Texas, has compiled a list of his top five not to miss restaurants in every city—here are his top five picks nationwide.
• Gautreau’s, New Orleans: A fusion of contemporary Louisiana cuisine with modern French influences, Gautreau’s is a unique staple of New Orleans, nestled in a lush garden spot in Uptown. Gautreau’s was badly damaged during Hurricane Katrina and closed for a year and a half to undergo repair and renovation. Once it reopened in February 2007, Executive Chef Sue Zemanick was able to put her mark on the new Gautreau’s, offering elegant fare using only fresh ingredients.
• The Wild Mushroom Steakhouse, Weatherford, Texas: A dining destination that boasts creativity and innovation, The Wild Mushroom Steakhouse showcases an ever-changing menu of gourmet classics. The upscale cuisine, cutting-edge cooking techniques, and an intimate atmosphere make for a one-of-a-kind experience. From perfectly grilled steaks to fresh wild salmon filets, a meal here becomes a story to remember.
• iNG, Chicago: Chef and Owner Homaro Cantu is an innovator in post-modern cuisine and an internationally recognized leader in molecular gastronomy. His work at iNG is science-based and high-tech, making for the most interesting flavor combinations. iNG uses only the fresh, pure and exotic ingredients to create menu items. They specialize in a flavor-changing experience utilizing the Miracle Berry to twist flavors from sour, spicy, salty, or bitter. It’s a cutting-edge restaurant that shouldn’t be missed.
• Congress, Austin, Texas: This upscale, prix fixe-only restaurant makes dinner more of an experience than a meal. The menu focuses on local and sustainable cuisine, and you can opt for a three-course menu or seven-course chef’s tasting menu, both with excellent wine pairings. Menu items change daily, making it a truly unique dinner experience. With a refined, upscale atmosphere, Congress is a no-brainer for fine dining, thanks to executive Chef David Bull and his “Natural American” cuisine.
• Canlis, Seattle: The family-named Canlis offers a contemporary take on Northwest cuisine. The menu is both comfortable and cutting edge, showcasing six generations dedicated to refinement, restraint, technique, and creativity. As executive chef, Jason Franey set a new course by keeping Canlis relevant and at the forefront of fine dining in Seattle, providing a dining experience and menu that are second to none.
Since opening its doors in 2009, The Wild Mushroom Steakhouse has been a dining destination for locals and tourists alike. Co-owned by John Shepherd and Chef Jerrett Joslin (An Award of Excellence Winner from Wine Spectator), the duo boast nearly two decades of experience in the restaurant industry and have mastered the task of offering delicious, upscale cuisine in an intimate atmosphere for a one-of-a-kind experience. The restaurant showcases an ever-changing menu that combines astonishing creativity with gourmet classics as well as a plethora of cutting-edge cooking techniques. The Wild Mushroom Steakhouse is located at 1917 Martin Drive in Weatherford, Texas and can be reached at (817) 599-4935. Find them on Facebook at “The Wild Mushroom Steakhouse & Lounge.