Category Archives: Chefs

Chef, Chefs, Lifestyle, magazine, Restaurant Review, San Francisco Bay Area, Wine Country Bay Area

SpoonBar, BravoTV Top Chef Louis Maldonado, Healdsburg, Sonoma County Wine Country

June 30, 2015 DepLifestyleMag

BravoTV Top Chef Season 11, Chef Louis Maldonado launched his culinary career in San Francisco as co-executive chef at Cortez, where under his direction Cortez was awarded one Michelin star in 2006. Chef Maldonado has worked at top restaurants including The French Laundry in Napa Valley and Aziza in San Francisco. Now the executive chef of Spoonbar at h2hotel in downtown Healdsburg, where he was able to create a menu of contemporary, clean, and creative yet approachable American fare. The menu was impressive with many options for vegetarian and vegan.

The chicken cracklings, duck liver mousse, celery, elderflower was crispy, tasty and delicious. The lamb loin grilled over charcoal, braised morels, spring onion, charred white bean with crystallized lettuce was beautifully presented, perfectly cooked, and it just melt in your mouth. The Thai inspired beet boudin wrapped in a crispy pastry, lime, cilantro, coconut, peanuts, shallots, was so much flavor at one bite, amazing. The tuna sashimi,
fermented chili, shiso, serrano chili, and wild onion salsa was delightful.

However, the roasted zucchini, pickled squash blossoms, beef bouillon, crispy buckwheat noodles was the winner of it all. It was refreshing with unexpected flavor, a perfect dish for a warm evening the wine country.

It was refreshing with unexpected flavor, a perfect dish for a warm evening in the wine country.

Sit at the big long Acacia Tree communal center table where you can mingle with others. If you are all “wined out” from the wine tasting all day, Spoonbar is also a perfect place for a crafted cocktail, their menu is so scientifically delicious. And with a critically acclaimed cocktail program led by rising star bar manager Alec Vlastnik, the atmosphere is lively and vibrant. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.

Spoonbar at h2Hotel
219 Healdsburg Avenue
Healdsburg, CA 95448

HOURS: Dinner, Friday – Saturday, 5-9:30 p.m.
Monday – Sunday, 5:00 p.m. – 10:30 p.m.

RESERVATIONS: 1.707.433.7222

Website // Twitter // Instagram // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine, @DepLifestyleMag, @DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

Chef, Chefs, Restaurant, Restaurant Review, Wine Country Bay Area

Seaside Metal Oyster Bar, Chef Mike Selvera, Guerneville, Sonoma County Wine Country

June 29, 2015 DepLifestyleMag

The casual and modern 35-seats classic raw bar and seafood restaurant is located in downtown Guerneville, just a short drive from the Russian River Valley wine country, a spin-off of the popular Bar Crudo in San Francisco. Chef Mike Selvera offers a small menu with an assortment to choose from, shellfish, oysters, crudo, cold, and hot dishes. Many of the plates are on the smaller side which is perfect for sharing. To pair with these delicate seafood dishes, they offer more than 40 domestic beers and local wines.

Seaside Metal is the latest creation of Executive Chef Mike Selvera and Front of House Manager Tim Selvera to join the growing culinary scene in welcoming downtown Guerneville. When dining in the open kitchen you will experience the freshness of pristine oysters, and the complexities of his signature crudo. Seaside Metal sources local produce, artisan cheese, award winning wines, and craft beer that only Sonoma County can offer. Mike Selvera is a San Francisco Chronicle Top 100 chef that brings his ideas on seafood, from his well-loved Bar Crudo to the intimate, unique, and gorgeous surroundings of the Russian River Valley.

Beside the fresh oysters, marinated mussels, lobster are always on the menu; the seafood chowder is one of the popular dishes here. The Spanish octopus with chorizo, cranberry beans, caperberry, and tomato was unique and full of flavors. But the Arctic char remains our favorite, simple, nothing overdone, crudo at its best.

Seaside Metal Oyster Bar
16222 Main Street
Guerneville, CA 95446

HOURS: Dinner, Wednesday – Sunday, 5-10 p.m.

RESERVATIONS: 1.707.604.7250

Website // Twitter // Instagram // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Chef, Chefs, Culinary Events, Lifestyle, magazine, Restaurant, San Francisco Bay Area, Southern California, Southern California, Travel

5th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS AUGUST 27-30, 2015

June 29, 2015 DepLifestyleMag

Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management.

The fifth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three nights and four days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food.

Enjoy 4 days of the decadent in food and wine with an epic epicurean event, Los Angeles Food & Wine Festival. One of the country’s premier destinations, bringing together the world’s most revered culinary talent for 3 nights and 4 days of epicurean excellence. Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall (with closures along Grand Avenue, between 1st and 3rd street), attendees are invited to explore world-class Beverly Hills, happening West Hollywood, beach town of Santa Monica, and upcoming downtown LA, more than 100 celebrity chefs and 200 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, live concerts, and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world.

In past years, the star-studded lineup has included celebrated chefs such as Daniel Boulud, Curtis Stone, Dominique Crenn, David Kinch, Giada De Laurentiis, Rick Bayless, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Thomas Keller, Roy Choi, Michael Chiarello, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, and Graham Elliot, as well as local favorites including Tim Hollingsworth, Michael Cimarusti, Suzanne Goin, Ludo Lefebvre, Jon Shook and Vinny Dotolo, Jessica Koslow, Ari Taymor, Ori Menashe, Josef Centeno, Sang Yoon, Ben Ford, and Ray Garcia, to name a few.

Marquee events slated to return include Live on Grand, Asian Night Market, the Power Lunch series, exclusive chef collaboration meals, and live musical performances from award-winning artists.

Lexus Grand Tastings
The Lexus Grand Tasting Tent at Los Angeles Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 200 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year.

The Los Angeles Food & Wine Festival has supported Share Our Strength’s No Kid Hungry campaign, St. Vincent Meals on Wheels and other L.A. based charitable endeavors.

Get your tickets here: www.LAFW.com

Save the date: Thursday, August 27 through Sunday, August 30, 2015

To follow Los Angeles Food & Wine events: www.lafw.com

Facebook || Twitter || Instagram || Pinterest #lafoodwine

Photo credits: Gina Sinotte, Stefanie Parkinson, Tomo, Muscionico, and Jake Ahles

__________________________________

by Manda Bear

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Chefs, Chicago, Culinary Events, Giving Back, Lifestyle, magazine, Napa Valley, Restaurant, San Francisco Bay Area, San Francisco Bay Area, Silicon Valley, Silicon Valley, Sonoma County, Southern California, Staying Healthy, Travel, Wineries

BITE Silicon Valley Grand Tasting Recap

June 16, 2015 DepLifestyleMag

This inauguration Bite Silicon Valley 2015 wasn’t only for foodies + techies get together, but also for a great cause, supporting two outstanding organizations in the Bay Area.

Second Harvest Food Bank of Santa Clara and San Mateo Counties (SHFB) is the trusted leader dedicated to ending local hunger in Silicon Valley. And the 49ers Foundation mission is to ‘Keep Kids Safe, on Track and in School.’

The two days Grand Tasting fill with food, wines, cocktails at the state of the art Levi’s Stadium, the home of the 49ers. There was more than 60 chefs, 30 wineries, liquor, beer, sake, and more; all come together to showcase a dynamic weekend of exceptional bites, cooking demos, and chef collaborations. Bite SV featured the industry’s leading technology experts and celebrity chefs such as including José Andrés, Michael Chiarello, Roy Choi, Dominique Crenn, Michael Mina, and Michael Voltaggio. And it’s in the heart of Silicon Valley at the newest and beautiful stadium, the host of Super Bowl 50, and the first professional football stadium to have achieved LEED Gold certification. Levi’s® Stadium is predicted to be the first Californian pro sports venue to achieve net zero energy performance. There’s no place better to host Bite SV than here.

The two days Grand Tasting with over 700 guests for the first year. The two afternoons that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP ticket so that you can attend the wine seminars. You got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There was no line on both days. There were plenty of food and drinks, floating all day, except a few stations the dishes were gone after 2.5 hours. There is no place else can do a grander epicurean event for foodies + tech together like Bite Silicon Valley.

The best part of the Grand Tasting was that no food gone to waste. The excellent company Feeding Forward made sure all food leftover was to deliver to feed the less fortunate. A social venture using technology to connect those with excess food to feed those in need through their mobile app. According to @FeedingForward, by saving just 5% of food from being wasted, we can feed 4 million people. Did you know that 365 million pounds of edible food are thrown away every day? Feed Forward goal is to eradicate hunger & food waste in America. Their platform enables businesses with excess edible food to fed communities in need, instantly. Please join the movement. Follow them @FeedingForward www.FeedingForward.com.

Thank you www.BiteSV.com and Octagon Culinary for an unforgettable weekend.

Some of the high-tech dishes that fans loved:

Chef José Andrés used Clean Cook Stoves solar to make that tasty tacos @CookStoves. Many attendees were wow by it, only in Silicon Valley.
Revolutionary Plant-Based Dairy @KiteHillCheese, healthy, nutritious, and sustainable. The truffle Dill & Chive cheese and cream cheese options make out of almond milk is perfect for lactose intolerance.
3DS Culinary, 3D Printing candies booth was a popular attraction for techies here.
Cracker bite by @Nomiku was a big heat with a lot of home cooks and chefs.

A few of our favorite vegetarian dishes:

Chef Richie Farina, Executive chef at Moto Restaurant in Chicago, Top Chef Texas contestant, with his stunningly beautiful edible garden.
100% plant base meat, burger, and taco @BeyondMeat was a popular choice for vegetarian and vegan alike.
Vegetarian bite by chef Charlie Parker at happening spot in Oakland @HavenOakland, Furikake Cracker, Smoke Goat Cheese, Sweet and Sour Eggplant, Mint.

Some of the tastiest dishes of all:

The Glazed Pork Belly bite by Michelin Starred Chef Peter Armellino @PlumedHorse, it was our favorite dish on Day 2 Grand Tasting.
Txampis “Bar Soriano” by Chef Jeffrey Weiss @JeninniKWB Seared Mushroom and garlic, it was our favorite dish on Day 3 Grand Tasting. It was so good that brought many foodies back to the line for second or third bite at Sunday’s Grand Tasting.
Since Foie Gras is legalized again in California, it was popular at BITE SV. Foie Gras Mousse bite elegantly displayed on a nice wood log by Michelin Starred Chef Dominique Crenn @AtelierCrenn, it was gone an hour before the Grand Tasting over.
Delicious & the most aromatic Minced Lamb Sandwich dish @DosaSF.
Simply Tasty Chilled Carrot Broth, Fermented Curry, Shallot, Peanut Granola, and Basils by Top Chef finalist Louis Maldonado @SpoonBar in downtown Healdsburg.

Fresh oyster prepared by Chef Yu Min Lin’s signature dressing and Chef Dan Huynh of @TheSEAbyASH of Alexander’s Steakhouse Group was a perfect dish for 95-degree hot afternoon.

Local Salmon Crudo, Pressed Caviar, Yuzu Kosho, Crème Fraiche was the most photogenic dish by chef Chris Curtis @Chefcurtiss of @BourbonSteakPub a @ChefMichaelMina restaurant.

Duck and Crab Fritter bites packed with flavor by Chef Dinari Brown @CenterPlate @LevisStadium
Smoked Sea Scallop with Drop Biscuit, Bacon Aioli and tomato jam by Chef Parke Ulrich @Waterbar
Have you ever tried Foie Gras Macaron? Michelin Starred Chef Dmitry Elperin @TheVillagePubCA undoubtedly delivered this savory bite.

For sweet tooth foodies, there’re plenty desserts and pastries:

For sweet tooth Chef Charles Phan @charlesphansf @TheSlantedDoor served Vietnamese Coconut Rice Pudding dish. We have seen chef Charles Phan countless time at many food festivals, recently at the Pebble Beach Food and Wine Festival, but he hadn’t prepared any desserts before. This dessert spoon bite was a real treat.
Perfect chocolate Jasmine, Hibiscus, Strawberry by Chef Matt Siciliano @MattSiciliano of the Michelin Starred @MichaelMinaSF
Delicious chocolate mousse dessert from chef Veronica Aroyo @BourbonSteakPub
Chocolates and plenty desserts by International Culinary Institute @ICCeduWebsite: BiteSV.com
Twitter: Twitter.com/bitesv

Chefs, Culinary Events, magazine, San Francisco Bay Area, Silicon Valley

BITE SILICON VALLEY, DAY 2 & Day 3 with Cooking Demonstrations & Seminars

June 15, 2015 DepLifestyleMag

Bite Silicon Valley, Day 2 & 3, Grand Tasting, Cooking
Demonstrations, Seminars, Plant Based Food, Clean Energy, and Wine Industry, at Levi’s® Stadium.

Bite Silicon Valley Saturday’s Grand Tasting featured the food of celebrity chefs locally and around the country as well as the tasty wins kept on flowing. Guests got to see 3D food printing, which
this would often be seen at CES in Las Vegas. Sous vide cooking by Nomiku @Nomiku with Co-Founder/CEO Lisa Fetterman, Solar cooking by chef José Andrés, ThinkFoodGroup, @chefjoseandres.

Moderator Jordan Mackay explained why wine is an agricultural product unlike any other. How can technology improve both viticulture and vinification, particularly in drought years in California?

We got to see Tim Geistlinger, Ph.D. Vice President of R&D; Beyond Meat talked about the 100% plan- based meat, with moderator Santosh Jayaram @SantoJay @Table8. Yellow pea is the protein based for Beyond Meat popular Beast Burger, which served at the grand tasting. @BeyondMeat on plant-based protein & a sustainable diet for the future. Tim Geistlinger also discussed on impacting the World with diet creating the future of protein with @BeyondMeat mission.

Later was chef José Andrés, ThinkFoodGroup, @chefjoseandres talked about believing in the power of food as an agent of change at Bite Silicon Valley. Investing in solution, finding the less fortunate jobs, feed them with food, affordable food for all, and Chef Andrés’s goal is to help people. Before you help others, you have to learn how to help them right! Investing in the people, in your community, making a difference in our community, seems to be the message of chef José Andrés this entire conference.

Chef José Andrés demonstrated with AlSol Solar Cookstove outdoor to serve the crowd the popular tacos. He talked about poverty in the U.S. and around the world, as well as how we can be smarter on spending our money, return on our investment. We need to make sure we do not put people in misery. With technology from Silicon Valley, we can change that. Stop talking about what you do, start doing it, solve the problems with clean energy.

In conclusion, “There’s no easy solution to this problem. But we raise awareness on this issue of clean energy.” Kerry Diamond, Editor in Chief of @YahooFood @kerrydiamond.
Cooking demonstrations with Francisco Migoya, Modernist Cuisine, Top Chef Michael Voltaggio, Ink Restaurant in LA.

Wine Seminar was another popular event, talked about Apps, Snaps, Maps: Technology Takes on the Wine Industry. With San Francisco-based moderator, Alder Yarrow of Vinography.com and Cibo, for a lively investigation of how technology impacts the way we drink, learn, buy and share wine. With guest speaker Kim Beto and others, guests got to drink some delicious wines line up while engaging with speakers

On day 3, Wine growing in an era of Digital & Drought with @mydailywine @ClarkRSmith @jorgrama @Gonzalez_Rave @PinotMaven

@Gonzalez_Rave said to stay honest with her fruit to create the best wine.

“99+% or 25,000 winemakers out there in the U.S. make less than 200 cases of wines, support them, because they don’t have the voice. They don’t’ have the resources to get their wines on the groceries store shelves.” @ClarkRSmith

Chef Michael Voltaggio @MVoltaggio shares his experiences in 13 countries: “Technology connects. Food unites people.”

It was a wrap at Bite Silicon Valley with Food Tech Sous Vide trail blazer Lisa Q. Fetterman from @Nomiku hosted by @kerrydiamond. We got try that tasty cracker at Nomiku station.

With over 60 chefs, 30 wineries, 20 speakers, and all for a great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite was a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re so looking forward to BITE Silicon Valley 2016.

AUTHOR:
To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

Chefs, Culinary Events, Lifestyle, San Francisco Bay Area, Silicon Valley

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology, at Levi’s® Stadium

June 10, 2015 DepLifestyleMag

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology to help our Growing Population, End Food Waste, Create Affordable Food for All, and GMOs Debate Conference, at Levi’s® Stadium

The Bite Silicon Valley, the nation’s first-ever FESTIVAL exploring the intersection of food + tech, at Levi’s® Stadium June 5-7, 2015 has come to a close, marking the very first year of the best and the brightest in the worlds of culinary, chefs, innovators, pioneers, winemakers, and tech all got together in the heart of Silicon Valley. With over 60 chefs, 30 wineries, 20 speakers, and all for great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite has been a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re humbled and truly honored to attend Bite SV and joined favorite chefs and Bite Silicon Valley to make a difference in our community.

Now that the show was over, here are a few highlights of DAY 1 conference, from Bite Silicon Valley 2015, Dep Lifestyle Magazine team got to attend this past weekend.

On day 1:

We got to listen to opening keynote speaker, one of Time Magazine’s “100” Most Influential People and awarded “Outstanding Chef” by the James Beard Foundation chef Jose Andres of ThinkFoodGroup. Along with Michiel Bakker, Director, Global Food Program, Google, Danielle Nierenberg, President, Food Tank, and moderator Dorothy Cann Hamilton, Founder & CEO, The International Culinary Center.

What Are You Doing to Enable The Planet to Feed 9 Billion People?

“Food is the most important energy. Food moves everyone. Food is not a problem. Food is a solution for us now and the future. How are we going to feed the 9 billion people? The rich & the poor are all interconnect. Food is lifting us up, not bringing us down. We need to use technology to solve food waste & to save the hungers. Food can change the world. And we are in the best place in the world to start that conversation NOW.” Chef Jose Andres was passionate about this as he always has been committed advocate of food and hunger issues.

“If you focus on something, change will happen. Don’t wait for perfect solution, act today! Done is better than perfect.” by Michiel Bakker. He shared Google vision: “To inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.” How can we help people to be at their best today, tomorrow and over the long haul through food (experiences)? And Google goal: “Move people to a balanced-plant-centric diet. And how do we increase appeal of plant-based proteins?”

“Forward thinking, connecting people together and how to get people together moving forward with food.” By Dorothy Cann Hamilton

Inspiration note by Danielle Nierenberg: “Food Tank is committed to showcasing best practices to implement change.”

The Millennials how they are engaged with food, it’s our generation to solve this ongoing world’s problems. With technology moving forward, celebrity chefs, world leaders, scientists, and community, together we can solve this problem by minimizing, reversing, and conserving.

The Challenge of Food Waste – Moderator Kerry Diamond, Editor in Chief, Yahoo Food.

“Waste food = profit, I’m an entrepreneur, I guarantee you I want to make profit = no food waste.” Chef Jose Andres

“100% “nasty goods”, sell healthy food to kids, Robert Egger Founder LA Kitchen & DC Central Kitchen, said he is seriously thinking about branding it!

Follow @UglyFruitAndVeg @EndFoodWaste food is the single largest source of waste in the US. EndFoodWaste.org is the website and campaign created and managed by volunteer food waste activist Jordan Figueiredo. In the world, 33% of our food is wasted while 1 in 7 people are food insecure and 10% of our human-made emissions come from the food we waste. It is through the intersection of those issues, as the environmental and social challenges of our time that sparked the website motto “To End Food Waste, Hunger, and Climate Change. All at the Same Time.” Bringing these 3 issues together provides greater awareness and inspiration as they are very well connected in problem and in solutions such as food waste prevention and food recovery, among other things.

“LA restaurants food waste is coming to an end. Profit should not leaving your community, and think of social responsibility, we should End Food Waste now.” Robert Egger. He mentioned that LA serves local food and keeps the money in the local community, especially for the public sector. Uncensored Egger added: “Could “Fuck Waste” be the “Got Milk?” slogan for Food Waste?” Then he gives us one of his best advise “First to follow, last can lead”, food can reveal that power that we all have!” More food ends up in landfills than plastic or paper and that’s fact.

According to the USDA, in 2013, 14.7 million or approximately 20 percent of children in the U.S. lived in poverty, that’s 1 in 5 children, how can we end food waste? And share ii with the less fortunate? How can food waste be such a big problem?

Hampton Creek, Josh Tetrick, CEO/Founder, a technology company pioneering in food and selected by Bill Gates as one of the three shaping the future of food. It has a mission to bring healthier and affordable food to everyone, everywhere, using the world’s untapped plant kingdom. Hampton Creek is the fastest-growing food company on Earth.

“Everything I do right now is making a machine that makes an impact in this world.” Good people will do good. Just make it easy. What would it look like of we started over? We don’t have to be victims of the supply chain” Tetrick added.

The Story of Loco’l – Bringing Restaurants to Food Deserts.

Chef Roy Choi, who is celebrated for “food that isn’t fancy” and is known as one of the founders of the food truck movement. He shared with us Loco’l, his new fast casual concept aimed at food deserts, will be open later 2015 in Watts, a neighborhood in Los Angeles, as well as in the Tenderloin, San Francisco in the near future. Chef Roy Choi is making a difference in our community 1 food truck at a time. We got to serve our community first! Support your community by follow him on Twitter @RidingShotgunLA and @welocol for news and updates along the way.

“We’re bring the best motherfucker here to you, but they came from Watts, Tenderloin that culture, that life will change. I trust the intelligence of the public. We want to serve the public good food. They don’t need to know who we are (chefs). Culture, food, life, there is a whole landscape out there. It’s a journey, not to be adulty about food.” Uncensored chef Roy Choi, got the crowd cheering up for him.

“He brings his soul, his food, and his passion to the people. He’s amazing. He’s a hero.” Chef Jose Andres praised Chef Roy Choi in closing.

The Renewed Debate About GMOs

On the last discussion of the conference, Bite SV debated about the controversial of GMOs, Dr. Robert Fraley, EVP and CTO of Monsato and Chef, TV Host, Farmer, + Vintner Michael Chiarello discussed about the need to feed a growing population and overcome adverse growing condition, what roll GMOs play.

“Without profitability there is no sustainability. The sufficient food, since 1980, the bad news is that 256% people are over nourished, we can re-distribute the calories from the over nourished to the under nourished. Decrease emotional calories, it’s all about calories distribution in our population, take us back to 1900.” Chef Michael Chiarello.

Many of American are now malnourished. They are over nourished. Our eating habits have changed drastically in the last few decades. Even in California, according UCLA Center for Health Policy Research and California Center for Public Health Advocacy, 1 in 3 children are obesity, how did we get here? And 1 in 5 children in this country are hungry every day. How can we change this?

$15 an average meal cost for an American is about a week wage for 4 billion people in the world. This is fact from Dr. Robb Fraley. By 2050 we need to produce more food than ever before in history. We have to reduce and conserve to feed the population, and we need to be able to do it all facing the climate change, together we can.

“I wake up every day for the last 35 years, thinking what I leave for my kids. That’s what thrive me. Innovation in food is what we do.” Dr. Robb Fraley. Collaborating for change: discussed how Monsato broadly licenses technologies around the world to help farmers. GMOs panel talked about Hybridization and genetic modification are the same thing; the difference is the warp speed.

Audiences asked what would Dr. Robb Fraley do different if he could. He replied: “I would start with the trust by the consumers, that’s how I would start over.” IN the end, an interesting point Dr. Robb Fraley stated that not only Monsato against GMOs labeling because only 5 percent of food that needs it; but the public also voted down on this proposition 37.

In closing of the conference Day 1, the speakers and the audiences all agree that we need to reduce, conserve, and little by little than nothing at all.

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

Chefs, Culinary Events, San Francisco Bay Area

Bite Silicon Valley, the nation’s first-ever FESTIVAL exploring the intersection of food + tech, to be held at levi’s® stadium June 5-7, 2015

May 10, 2015 DepLifestyleMag

For a weekend, the best and the brightest in the worlds of culinary and tech will converge at the epicenter of American innovation, Silicon Valley. Bite has been crafted to be like no other food festival before it – a place where ideas, issues, and solutions flow as easily as wine.

It’s about time that San Francisco and Silicon Valley foodies, get to enjoy their own Food and Wine Festival of their own for the very first time. With almost 30 chefs, 30 wineries, 20 speakers, and all for great cause, this is an event you don’t want to be miss. Support your local Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation, join your favorite chefs and Bite Silicon Valley to make a difference in our community.

Bite Silicon Valley www.BiteSV.com, the nation’s first-ever FESTIVAL exploring the intersection of food + tech, to be held at levi’s® stadium June 5-7, 2015

Festival headliners Chef Chair José Andrés, chefs Roy Choi and Michael Chiarello, Hampton Creek CEO

Josh Tetrick among culinary and technology innovators

Octagon Culinary announces BITE Silicon Valley, the first-ever event to celebrate and explore the intersection of food and technology, featuring some of the nation’s top celebrity chefs and tech innovators. The inaugural, three-day event combines conference and food & wine festival elements June 5-7, 2015 at Levi’s® Stadium in Santa Clara, CA.

BITE Silicon Valley will be hosted by internationally-recognized culinary innovator, James Beard Award winner for Outstanding Chef and one of TIME magazine’s 100 Most Influential People in 2012, Chef José Andrés, who will serve as Chef Chair. “Food is our most important resource, and touches every aspect of our lives – from culture and science, to national defense!” said Andrés. “Chefs need to play a bigger role in the world’s food issues and learn how to harness technology, whether new or age-old, in this mission. I’m honored to host the inaugural BITE Silicon Valley, and to help create an event that drives these conversations to effect real change through the intersection of food and innovation.”

“We’re bringing together the most progressive celebrity chefs, respected thought leaders, innovative brands and savvy consumers to discuss the future of food,” Octagon Culinary Vice President Caryl Chinn said. “Silicon Valley and the San Francisco Bay Area are truly the epicenters of innovation, so it makes perfect sense to hold BITE Silicon Valley there.”

BITE Silicon Valley will feature:

Conference – BITE Silicon Valley’s will bring together tech, culinary, business and academic leaders to discuss some of the world’s most pressing food issues.

Keynote addresses will be given by Chef José Andrés and Josh Tetrick, CEO of Hampton Creek.

The Renewed Debate Around GMOs led by Chef and Vintner Michael Chiarello and Dr. Robert Fraley, Executive Vice President and Chief Technology Officer, Monsanto

The Challenge of Food Waste led by Robert Egger, Founder of L.A. Kitchen and DC Central Kitchen and Maisie Ganzler, Vice President of Strategy, Bon Appétit Management

What Are You Doing to Enable the Planet to Feed 9 Billion People? led by Michael Bakker, Director of Global Food Program, Google and Danielle Nierenberg, Barilla Center for Food & Nutrition

The Story of Loco’l – Bringing Restaurants to Food Deserts led by Roy Choi, Chef, Food Truck Pioneer, Co-Creator of Loco’l

Grand Tasting – The Grand Tasting, held Saturday June 6 and Sunday June 7, will feature world-class chefs and beverage experts from across the U.S. serving up tastes of their signature dishes. Participating brands will showcase their newest products and demonstrate the latest innovative technologies and apps. You can find tickets here: www.bitesv.com/#buyTickets

Cooking Demonstrations – BITE Silicon Valley’s roster of celebrity chefs will share their latest tricks and techniques, giving guests a taste of how technology is changing everything from the home chef experience to how the world feeds itself.

Interactive Workshops – Foodies embrace technology as a way to share their passion for food – blogging and posting every bite, photographing every meal, and creating virtual dining experiences for fellow food lovers all over the world. BITE Silicon Valley’s tech experts will lead workshops on creating, sharing and curating foodie-quality content.

BITE Silicon Valley is pleased to support two outstanding organizations: Second Harvest Food Bank of Santa Clara & San Mateo Counties which is the trusted leader dedicated to ending local hunger, and the 49ers Foundation whose mission is to ‘Keep Kids Safe, on Track and in School.’

Celebrity chefs and speakers for this event:

José Andrés
Veronica Arroyo
Miriam Lueck Avery
Charlie Ayers
Michiel Bakker
Bradley Ceynowa
Michael Chiarello
Roy Choi
Tom Colicchio
Chris Curtiss
Kerry Diamond
Robert Egger
Dmitry Elperin
Kathy Fang
Richie Farina
Anya Fernald
Lisa Fetterman
Marco Fossati
Robert Fraley
Maisie Ganzler
Jake Godby
Danielle Gould
Dorothy Cann Hamilton
Gerald Hirigoyen
Chris Jones
Patrick Kelly
Lucas Knox
Mei Lin
Jordan Mackay
John Madriaga
Louis Maldonaldo
Francisco Migoya
Michael Mina
Ariel Nadelberg
Danielle Nierenberg
Frank Otte
Charlie Parker
Scott Peabody
Charles Phan
Ben Roche
Brian Smith
Ray Tang
Josh Tetrick
Michael Voltaggio
William Werner
Alder Yarrow

To purchase tickets and for more information, please visit www.BITESV.com; for updates, follow us at @BiteSV on Twitter and Instagram.

By Manda Bear
Instagram.com
Twitter.com

Chefs, Culinary Events, Las Vegas, Restaurant, Restaurant Review

Vegas Uncork’d by Bon Appétit April 2015 Recap

May 10, 2015 DepLifestyleMag

It was surely an incredible weekend of food, wine, drink, and social in Las Vegas April 23-26, serving up exciting culinary events at ARIA, Bellagio, Caesars Palace and MGM Grand. This year’s extravaganza features intimate dinners and interactive experiences hosted by acclaimed chefs, sommeliers and mixologists such as first-time participant Emeril Lagasse, along with talents like Gordon Ramsay, Michael Mina, Guy Savoy, Mary Sue Milliken and Susan Feniger, Jean-Georges Vongerichten, Julian Serrano, Shawn McClain and Ho Chee Boon, as well as Emeril Laggase, Francois Payard, Wolfgang Puck, and Alain Ducasse.

Las Vegas where more than 30 celebrity chefs and 100 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, and experience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world. And it’s all surrounded by some of the most beautiful hotels in Las Vegas

The Grand Tasting at Caesars Palace is the grandest event of all, with over 2,500 guests. This is the evening that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP $300 ticket, to avoid the crowd, you got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There is no place else can do a grander epicurean extravaganza event for foodies than Las Vegas.

Thank you www.vegasuncorked.com and Bon Appétit Magazine for an unforgettable weekend, no surprise that Vegas Uncork’d was voted the top 10 Best Readers’ Choice: Best Food Festival Winners on USA Today 2015.

Until 2016, let’s eat, drink, be merry and celebrate life in Las Vegas style.

Thursday APRIL 23, 2015

The ninth annual Vegas Uncork’d by Bon Appétit, presented by Chase Sapphire Preferred®, began with a splash as some of the biggest names in the culinary world united in Las Vegas. Joined by more than 20 other iconic chefs, including Emeril Lagasse, Michael Mina and Guy Savoy, chef Julian Serrano did the honors of traditionally sabering a bottle of Mionetto Prosecco on the patio of his newest restaurant, LAGO at Bellagio, as the resort’s famed Fountains of Bellagio danced in the background.

A-list celebrity chefs including Jean-Georges Vongerichten, Julian Serrano, Michael Mina and Shawn McClain came together for an all-star feast at The Buffet at ARIA to
put their gourmet spin on self-service style dining. Diners sipped champagne while sampling dozens of award-winning specialties including Julian Serrano’s Spanish tortillas, Jean-Georges Vongerichten’s smoked kurabota pork rack with ancho chili glaze and escargot from Michael Mina.

Over at the new Boarder Grill inside Caesars Palace, Chefs Mary Sue Milliken and Susan Feniger spiced things up with a fabulous fiesta, fueled by tequila and tacos during their Master Series Dinner. Foodies embraced savory Mexican fare including oysters on the half shell, a variety of ceviche, grilled fish tacos and seafood cocktails while sipping free flowing and award-winning margaritas from the interactive drink station.

Acclaimed chef Jean-Georges Vongerichten created an exclusive
dinner at the lakeside patio of Prime Steakhouse, offering guests a spectacular view of the famed Fountains of Bellagio. Guests were treated to an elegant four-course dinner showcasing various cuts of beef which included A5 Japanese wagyu beef Carpaccio and prime dry aged rib-eye, served by Jean-Georges Vongerichten himself and perfectly paired with premier wines.

Friday APRIL 24, 2015

The culinary masters of Wolfgang Puck’s Las Vegas restaurants came together for a special lunch, hosted by Spago Executive Chef Eric Klein, to showcase the many flavors of Wolfgang Puck’s empire at Spago in Caesars Palace. Foodies enjoyed five courses prepared by top chefs Eric Klein, Dustin Lewandowski, Mike Tiva, Jorge Martinez and Matt Hurley, and guests were treated to a surprise appearance by Wolfgang Puck.

Dessert connoisseurs became pastry savvy during the sweetest Master Series at Vegas Uncork’d in Payard Pâtisserie & Bistro at Caesars Palace. Pastry Chef François Payard shared his techniques as attendees enjoyed the freshest, most delicious French pastries, including rice crispies with milk chocolate and crispy
chocolate filo, white chocolate and raspberry napoleons and floating islands with spiced chocolate sauce.

The luxurious Garden of the Gods Pool Oasis at Caesars Palace hosted the ultimate culinary event, The Grand Tasting. Guests experienced the best of the best with free-flowing wines and spirits while mingling with more than 75 award-winning chefs including Emeril Lagasse, Wolfgang Puck, Gordon Ramsay, Jean-George Vongerichten, Guy Savoy, François Payard, Michael Mina, Mary Sue Milliken, Susan Feniger and more.

Guests got up close and personal with Border Grill chef-owners Mary Sue Milliken and Susan Feniger during the fun-filled boozy brunch and cooking class at Caesars Palace. Foodies gathered during this exclusive demonstration to watch the innovative Mexican dishes such as huevos rancheros, homemade chorizo chilaquiles and Jalisco burro as well as intricate libations including sparkling pineapple mimosas, vere maria and blood orange jalapeno margaritas come to life before indulging on the five-course brunch.

Saturday APRIL 25, 2015

Over at Bellagio, award-winning chef Julian Serrano curated a special brunch to debut his new restaurant, Lago. The exclusive afternoon of creative Italian small plates and innovative cocktails included build-your-own Bloody Mary and champagne cocktails along with frittata della nonna, spiedino di salsiccia and biancomangiare.

Cocktail connoisseurs learned to pour like a pro with ARIA Mixologist Craig Schoettler at Alibi Cocktail Lounge. Attendees broke into teams to show off their best bartending skills and competed against fellow participants to see who could shake up the best original cocktail. The winning team’s cocktail will be featured in Alibi’s Cocktail Lounge menu.

Chef Guy Savoy and luxury Champagne house, Krug Champagne, brought a one-of-a-kind experience to diners at Restaurant Guy Savoy at Caesars Palace. Ticket holders sat at the only Krug Chef’s Table in the U.S., sipping on luxurious Krug champagne while Chef Guy Savoy prepared a tantalizing menu of artichoke and black truffle soup and colors of caviar, perfectly paired with Krug Vintage 2000, Krug Vintage 2003 and Krug Rose.

Culinary enthusiasts united poolside for a New Orleans Style Fish House experience at MGM Grand Producer’s Pool. Guests were treated to craft beer on tap with freshly shucked raw and grilled oysters, cooked to order whole grilled market fish and New Orleans style boiled seafood delicacies.
During the event, students Elsa Sabellano Jenstad and Krista Burdick of Le Cordon Bleu College of Culinary Arts in Las Vegas teamed up with Vegas Uncork’d chefs Emeril Lagasse and Michael Mina to battle it out for a $20,000 scholarship during the Chase Sapphire Preferred® Grill Challenge. Ultimately, the grand prize went to Elsa Jenstad of Team Emeril.

Jasmine Restaurant at Bellagio hosted an educational tasting and welcomed representatives from four member wineries from In Pursuit of Balance, Rajat Parr of Domaine de la Côte, Jasmine Hirsch of Hirsch Vineyards, Matt Licklider of Lioco and Steve Matthiasson of Matthiasson. During California Chardonnay and Pinot Noir: A Tasting of Balance, an array of wine was served including LIOCO Chardonnay “Hanzell Vineyard,” Domaine de la Cote Pinot Noir “Estate,” Matthiasson Merlot “Red Hen Vineyard” and Hirsh Vineyards Pinot Noir “San Andreas Fault Estate.” sipping on the selected Pinot Noir and California Chardonnay’s from Bellagio’s Director of Wine and Master Sommelier Jason Smith, alongside Bon Appétit Wine editor David Lynch.

Internationally acclaimed chef Gordon Ramsay gave foodies the chance to compete in a friendly cook-off to experience the heat of Hell’s Kitchen at Gordon Ramsay Pub & Grill at Caesars Palace. Following the cook-off, participants celebrated with a corresponding dinner alongside Ramsay and Hell’s Kitchen winning chefs Christina Wilson and Scott Commings for a three course meal which included a spring garden journey, Kurobuta pork tenderloin and strawberry rhubarb mosaic.

Guests enjoyed an interactive journey through the art of modern Cantonese cooking with Michelin-starred chef Ho Chee Boon at Hakkasan Restaurant & Nightclub at MGM Grand. Diners embraced the special six-course dinner that featured the restaurant’s globally acclaimed cuisine paired with exquisite wines selected by Christine Parkinson, the world-renowned curator of Hakkasan’s award-winning wine program.

Guests at ARIA’s Sage Restaurant enjoyed a sophisticated five-course dinner celebration by tasting some of the most highly-coveted vintage wines, hand selected by Flower’s Vineyard Estate Director, Greg Miller, and ARIA Director of Wine, Kim Wood and paired with farm-to-table fare from James Beard and award-winning chef Shawn McClain, including Maine lobster pave, Hawaiian kampachi, aged ricotta ravioli, glazed veal cheek and blackberry panna cotta.

Bravo’s newest TV competition series came to life during the star-studded Saturday soiree, presented by Buick, at the Bravo’s Best New Restaurant Pop-Up at Caesars Palace. Guests enjoyed a four-course seated dinner prepared by America’s “Best New Restaurant,” DOLCE Italian, with signature dishes such as ricotta cavatelli, grilled octopus and seared branzino.

Sunday APRIL 26, 2015

Inside ARIA at BARDOT Brasserie, internationally celebrated chefs Jean-Georges Vongerichten, Michael Mina, Jean Philippe Maury, Shawn McClain and Julian Serrano created a one-of-a-kind daytime soiree. Guests enjoyed the bountiful brunch that featured classic French dishes including Jean-Georges Vongerichten’s char grilled wagyu strip steak, Michael Mina’s hunters waffle, Shawn McClain’s Maine lobster ravioli, Julian Serrano’s huevos Serrano and “The Sweet French Affair” prepared by Jean Philippe Maury with opera, warm chocolate cake and lemon sensation. World-class French wines, which included a 2006 Domaine La Tour Vieille Rimage Banyuls and a 2010 Jean Follard Cuvee Corcelette Morgan flowed throughout brunch to pair perfectly with the French cuisine and sultry sounds of the live French jazz band.

Attendees’ senses took a trip to Southern Italy during an afternoon affair at Rao’s at Caesars Palace. Frank Pellegrino, Jr. entertained guests in true Italian fashion by serving multi-course family-style plates that featured family favorites such as the beef and pork braciola, Rao’s meatballs, and sweet and hot Italian sausage braised together in a rich and flavorful Italian meat sauce known as “Sunday Gravy.” Perfectly paired with the authentic specialties, guests also enjoyed seasonally inspired libations including Quercerto Chianti and Nuschese Pinot Grigio alongside non-stop entertainment that comes with a traditional Italian Sunday meal.

Over at Bellagio, in the private room of Sensi, Vegas Uncork’d guests took center stage for one final over-the-top social dining extravaganza. Foodies feasted on whole roasted beasts of land and sea, including a whole roasted lamb, ketchup dusted pork rinds, deviled duck eggs and a whole roasted fish served spit-roasted, crispy-skinned, slow-smoked and salt-baked, while giant bottles of hand selected artisanal and craft label beers from Brooklyn Brewery and Samuel Adams flowed throughout the evening.

Author: Manda Bear
https://instagram.com/1mandabear
https://twitter.com/1mandabear
Manda Bear has a passion for food and wine as a very young age. She’s currently with Dep Lifestyle Magazine San Francisco Bay Area, as a co-publisher and contributor @DepLifestyleMag @DiningOutVegas @FabMediaSF. She has contributed for Viet Press, Viet Tribune, Studio 14 Magazine, DiningOut Magazine in the San Francisco Bay Area, and is currently contributing for Drink Me Magazine www.DrinkMeMag.com and Dep Lifestyle Magazine.

She’s a certified level II Sommelier @VintageWineSR at www.VintageWineMerchants.com on Santana Row in Silicon Valley and you can find her on YouTube for her “Wine Not” Rượu Cho Người Việt by Dep Lifestyle Magazine.

She’s a PR/brand ambassador for hospitality, food, and wine industry, as well as a Social Media consultant for high tech companies in Silicon Valley. She’s also a former restaurant owner and has traveled to dine at over hundred of Michelin Star/James Beard Award winning restaurants around the world.

Chef, Chefs, magazine

Interview with Master Chef Richard Rosendale

April 19, 2015 DepLifestyleMag

The 8^th Annual Pebble Beach Food & Wine event this month, I got to sit down and interview this Master Chef Richard Rosendale at the beautiful Pebble Beach Resorts – The Beach and Tennis club, with the breathtaking view of Stillwater Cove in Pebble Beach. Chef Rosendale looks even younger in person, with a bright smile, and warm personality, greeted me nicely at the Dining Room here. Chef Rosendale is a Certified Master Chef, a distinction earned through the American Culinary Federation. The grueling 130 hour cooking exam held at the Culinary Institute of America has a 90% fail rate and only 67 chefs have ever made it through successfully, Chef Rosendale being the youngest to ever pass the exam. The Exam is detailed in the book “Soul of a Chef” walking readers through this culinary marathon that few dare to take. Chef Rosendale is also the most internationally competitive chef with over 55 International cooking competitions under his belt and there will be many more to come. So having to sit down with chef and photograph him at Pebble Beach Food & Wine, I can only say that it’s a privilege for me to be here.

Why did you choose to participate at the Pebble Beach Food & Wine?
What not to love about this wonderful culinary event, with a lot of great chefs, somms, industry people, fans, and a great networking event too. Since I was involved with Ment’or and the BOCUSE D’OR, on this year event, I got to cook along with other top chefs at “The Culinary Olympics, The Ment’or dinner” on Friday and Saturday. Each of us got to cook a dish, and this time, I got to cook the main dish, 48 hour short ribs & Steaks were cooked to perfection last night. Plus look at this stunning view and weather around us here at Pebble Beach, I kind of feel guilty to send my wife the picturesque view photo today.

Tell us about the BOCUSE D’OR experience?
BOCUSE D’OR is the most demanding five-hour cooking competition in the world; I was mentored and trained with top chefs from round the country, including chefs Thomas Keller, Daniel Boulud, and Grant Achatz. I was the USA Champion and earned the right to represent the USA in Lyon, France where we cooked against 22 other countries, finishing in the top third of the field. My experience during this competition was filmed and turned into a documentary called THE CONTENDER that will be released sometime in 2015. I had a lot of fun during my time in Lyon, France and a lot of respects for my mentors and competitors. It’s a great honor to represent my country.

What have you been doing, since you left the Tavern Room Greenbrier Resort in West Virginia?
I’ve started my company at www.RichRosendale.com where I share some of my favorite recipes, offer cooking classes for other chefs as well as home cooks, and focus of our dinner event planning. I’ve cooked for many high clienteles, celebrities, the Dubai Royal family, foreign dignitaries and supervised meals for U.S. congress and the President of the United States, where I plan the whole dinner as an experience that would be memorable for them.

Beside my business, I’m currently involved with the CBS TV Show “Recipe Rehab” http://cbsdreamteam.com/recipe-rehab/ air on Saturday morning on CBS nationwide – Families submit their favorite high-calorie, family-style recipes, chef Vikki Krinsky and myself face off in a head-to-head competition to give the recipes a low-calorie twist, and the family chooses their new favorite. This recipe makeover challenge helps to transform America’s family favorite dish into a healthier meal, approachable, easy to cook, and nutrition dense. We have aired over 70 shows already and counting. I’m glad to have make a difference with the show, just how I would cook for my family.

What would you say your style of cooking is?
I was influenced at an early age by my Italian and German grandmothers. However, a lot of my style of cooking is heavily influenced by my world traveling experiences. I enjoy lighter food, but with nice flavor profile, I cook just about everything. I teach BBQ class to sous vide technique, from a light dish to a world class competition dish, I’ve done it all.

Since you have cooked for some for the royal families, celebrities, and politicians, who is your favorite people to cook for?
My favorite people to cook for are for my family, my lovely wife Laura and three kids. Wish they can be here with me right now at Pebble Beach, but maybe next time, when my one year old daughter gets a little older. And I can’t wait to be home to cook for them.

Thank you chef Richard Rosendale for taking your time from the hectic schedule at cooking for the Ment’Or Dinner at Pebble Beach Food & Wine to sit down with us, all the best to you chef, and we’re looking forward to see you on the road again soon.

To follow Chef Richard Rosendale:
https://instagram.com/richrosendale
https://twitter.com/RichRosendale
http://cbsdreamteam.com/recipe-rehab/

by Manda Bear – Twitter | Instagram

Chef, Chefs, Culinary Events, San Francisco Bay Area, San Francisco Bay Area

THE 8TH ANNUAL PEBBLE BEACH FOOD AND WINE, April 9 – 12, 2015, Pebble Beach, CA

April 1, 2015 DepLifestyleMag

Enjoy 4 days of the decadent in food and wine with an epic epicurean event, Pebble Beach Food and Wine. One of the country’s premier destinations, bringing together the world’s most revered culinary
talent for 3 nights and 4 days of epicurean excellence. Attendees are invited to explore the three world-class resorts including The Inn at Spanish Bay, Lodge at Pebble Beach, and Casa Palmero, where more than 100 celebrity chefs and 250 wineries come together to showcase a dynamic weekend of exceptional lunches, dinners, cooking demos, chef collaborations, and expirience the amazing Grand Tastings, featuring the industry’s leading experts and most coveted restaurants in the world. And it’s all surrounded by 1 of the most beautiful scenery in the world.

At Pebble Beach Food & Wine, ment’or will present Team USA for a very special evening of intimate dinners and culinary demonstrations as inspired by the prestigious biennial competition. Team USA’s Chef Philip Tessier of the Thomas Keller Restaurant Group and his Commis Skylar Stover of The French Laundry in Yountville, CA will design a menu inspired by the “Culinary Olympics” at The Imperial Dinner, the pinnacle of the four-day festival, curating a menu that will highlight what helped the Team win the silver prize at the Bocuse d’Or competition.

Other Pebble Beach Food & Wine event highlights include “An Evening at Maude” as celebrated chef and culinary personality Curtis Stone transports the flavors, aromas, and essence of his first-ever Los Angeles restaurant to Pebble Beach; join Master Sommeliers and winemakers for unprecedented wine tastings with Chateau Margaux, Domaine Faiveley, Kosta Browne, and Penfolds Grange. Meat purists will enjoy a whole-animal “Meatopia” marquee event co-produced by Esquire Magazine’s Josh Ozersky while others will get ready for cooking demonstrations with the likes of Iron Chef Jose Garces, Dana Cowin, or Iron Chef Masaharu Morimoto as he pays homage to the quintessential comfort food–Ramen 101. Additionally, the Lexus Grand Tasting, an annual favorite, will host one of the greatest lineups of wine and culinary talent since its inception in 2008.

Opening Night Reception

The 8th Annual Pebble Beach Food & Wine kicks off on Thursday APR 9 at 6 PM at the famous Inn at Spanish Bay for a night of unbridled indulgence. The Opening Night Reception features delicious bites from from 23 top chefs and tasting of over 200 domestic and international wines

Please Note: The bulk of this event is reserved for our Weekend Package Ticket Holders; individual tickets are extremely limited.
Get your ticket now!

Wine Seminars

With 22 dedicated wine seminars over the course of the weekend, Pebble Beach Food and Wine is the perfect place for the true wine connoisseur. Whether you prefer to compare a broad spectrum of wines within a certain varietal, discover the diverse range of wines that one winery can produce, or taste how different the same wine from the same vineyard can be depending on the vintage, Pebble Beach Food and Wine offers the experience you’re looking for. Whatever tasting you visit, you’re assured to be trying the finest wines the world has to offer. A few events with tickets are still available: Get your ticket here!

The Best of Beringer Treasures from the Library – showcase the wines of perennial powerhouse Beringer Vineyards, who’ll be pulling from their Private Reserve Cabernet Sauvignon library to showcase some of the most memorable vintages of the 80’s, 90’s and 00’s. Known for Cabernets that balance power with finesse, Beringer Vineyards extensive winemaking experience and exceptional vineyard sources result in some of California’s very best bottles.

Champagne Billecart The Epitome of Effervescent Excellence – True Champagne connoisseurs know that the mark of a great house is excellence across its entire portfolio of bubbles, not just in its most luxurious tête de cuvée blends. Here at the Eighth Annual Pebble Beach Food & Wine, showcases the wines of Champagne Billecart, which for many, is the benchmark for effervescent integrity. Led by Geoffrey Loisel, we’ll taste across the spectrum of sparkling wines made by this Mareuil-sur-Ay house, one of the last that remains family-owned among the Champenoise. Join us for a truly exceptional afternoon of sparkling magic!

Penfolds and the Pinnacle of Australian Wine – Penfolds celebrates a strong winemaking heritage built over 170 years and has become one of Australia’s oldest and most esteemed houses. While it produces a dizzying array of award-winning wines from a variety of grapes, its reputation is firmly based on powerhouse reds like Grange and St. Henri, where the shiraz grape arguably reaches its New World zenith. Special featured Penfolds’ Winemaking Ambassador, and long-time friend to Pebble Beach Food & Wine, Mr. DLynn Proctor, as he guides us through an unparalleled tour of Penfolds’ finest.

Rock Stars of Pinot Kosta Browne – For anyone who’s ever dreamed big, the story of Dan Kosta and Michael Browne’s unlikely ascent from waiters to winemakers is particularly inspiring. Based in Sebastopol, this duo’s phenomenal success with pinot noir has made Kosta Browne an iconic brand in just over a decade’s time. Highly collectible and hotly coveted, the wines of Kosta Browne will be presented by Dan Kosta in this ‘only at Pebble Beach’ event.

Cooking Demonstrations

Pebble Beach Food and Wine is your opportunity to learn cooking techniques and skills directly from renowned chefs like Curtis Stone, Masaharu Morimoto, Jose Garces and Kevin Gillespie. Each chef will give a demonstration that shows off his or her unique skills, providing you with insights you can use in your own kitchen.

Lunches

Experience extravagant cuisine in exquisite restaurants with exceptional views of the Pacific coastline and the famed golf courses of Pebble Beach. Celebrity chefs unite to create delectable lunches, each one united around a specific theme. Your wine (or, in the case of the Best of Belgium lunch, beer) will, of course, be perfectly matched to your meal.

Dinners

Dinners at Pebble Beach Food and Wine provide the best in fine dining. Whether your meal showcases “A Taste of The Big Apple” or “Beauties & Their Beasts” you are sure to have the ultimate gastronomic experience.

Lexus Grand Tastings

The Lexus Grand Tasting Tent at Pebble Beach Food & Wine is the weekend’s most spectacular opportunity for maximum culinary indulgence. With over 300 wines from top-notch producers from around the world to a “who’s who” list of 30 top celebrity chefs, this is your chance to mingle, mix and sip with the very best in the field. As always, there will be opportunities for book signings and photo moments with many of the weekend’s biggest and brightest names, so buy your tickets early as this extravaganza sells out each year. Package Guests get VIP access 30 minutes early.

Happy Hours

After Hours v.1-01 At Pebble Beach Food & Wine, the partying continues for our select group of celebrity chefs, winemakers, sommeliers and industry influencers who dance quite literally until dawn.

Please Note: This is a private, invitation-only event.

Tickets

Major partners for this year’s event will include FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, as well as more to be announced. Tickets or gift certificates are now available and may be
purchased a la carte or as a weekend package, with prices ranging from $100 to $4,750 for a VIP, all inclusive four-day pass including
Lexus transportation and access to exclusive celebrity chef and winemaker after-hours parties.

Three total weekend packages are available. Tickets can be purchased at: Pebble Beach Food and Wine website.

As some of our proud Northern California famous chefs will be creating special dishes on the Opening Night, dinners, lunches, and the Lexus Grand Tastings, for you with the best sommeliers team; featured chefs Jared Gallagher (Chez TJ), Dmitry Elperin (The Village Pub), Peter Rudolph (Madera Restaurant), Peter Armellino (The Plumed Horse), Matthew Accarrino (SPQR), Justin Cogley (Aubergine at L’Auberge), Dominique Crenn (Atelier Crenn), Bill Corbett (The Absinthe Group), Lissa Doumani (Terra/Urchin Bistro/Ame), Kelly McCown (Selland Family Restaurants), Charles Phan (Slanted Door Group), Richard Reddington (REDD), Skylar Stover & Philip Tessier (The French Laundry), William Werner (Craftsman and Wolves), and more. I’m so looking forward to support this great cause epicurean event, as well as meeting these chefs, and industry influencers. There’s so much to learn, to explore, and to be inspired. Don’t forget to harshtag us on Twitter, Instagram, Facebook #PBFW @PBFW @DrinkMeMag @DepLifestyleMag and @1MandaBear.

Pebble Beach Food & Wine Hotels

Many of the motels and hotels at Pebble Beach are within walking distance or just 10, 15 minutes drive to the Pebble Beach Food & Wine events. Nearby options, search in Carmel-by-the-Sea, Pacific Grove and Monterey also provide easy access to the event with shuttles daily by half an hour or an hour, please check www.PBFW.com website for details. To check for hotels availability here Travelocity.com/Hotels