The uniquely American true story is about a multi-millionaire, transgender winemaker on an obsessive quest to redeem the legacy of a brilliant antebellum doctor and restore a little-known American grape — which rocked the fine-wine world of the 19th century — to its former glory.
PEBBLE BEACH, CALIF. – The West Coast’s premier epicurean lifestyle event, Pebble Beach Food & Wine returns for a 12th year this spring with four days of culinary decadence, April 11-14. Coinciding with Pebble Beach Resorts’ year-long centennial celebration, the 2019 event is pulling out all the stops as 100 of the world’s top celebrity chefs and 250 acclaimed wineries come together on the spectacular central California coastline. Event-goers will enjoy rare access to the very pinnacle of talent in the food and wine world—from upstarts and rising stars to James Beard and Michelin-star award winners— at a series of wine tastings, cooking demos, and some of the most exclusive and original dining experiences in the world.
Among this year’s luminaries are names like l’Arpege’s Alain Passard, Misiòn 19’s Javier Plascencia, Ludo Lefebvre of Ludo Bites, Masaharu Morimoto of Morimoto restaurants from New York to Napa, internationally renowned Argentinean grill master and featured chef on the Netflix original series Chef’s Table Francis Mallmann, DAMA’s Antonia Lofaso, Richard Blais of Trail Blais, Michelle Bernstein of Café La Trova, Dean Fearing of Fearing’s Restaurant, and the chef dubbed “The Last Magnificent,” Jeremiah Tower. A prime opportunity for event-goers to rub shoulders and snap photos with a veritable “who’s who” of culinary legends will take place at the Lexus Grand Tasting Tent on Saturday and Sunday afternoons, which will feature 30 chefs and more than 300 wines from top-notch producers around the world. Other event highlights include:
- A Celebrity Chef & Winemaker Golf Tournament at Pebble Beach Golf Links. This exclusive opportunity to share a bucket-list golf experience with the top masters of food and wine is priced at $1,000 per ticket. Players compete for 18 holes of Team Scramble tournament play, fueled by food, wine and beverage stations strategically placed along the course.
- An exclusive, aptly named Decadence Dinner with Chef Alain Passard of the three-Michelin-starred L’Arpège in Paris, whose high-risk gamble to embrace an all-vegetarian menu paid off in spades and was documented in Netflix’s Chef’s Table docuseries.
- Aviary Live from Pebble Beach—a chance to meet the “den of chefs” behind what is widely considered the world’s best bar as they tell the story behind the creation of the bar and their new, groundbreaking Aviary Cocktail Book.
- Two events with culinary legend Jeremiah Tower—a Fireside Chat complete with champagne, bites, and storytelling by “The Father of California Cuisine,” and a Power Lunch at Casa Palmero with Chef Tower and his proteges Mark Gaier and Clark Frasier of Maine’s critically acclaimed MC Perkins Cove.
- Wonder Women in the Kitchen—a Power Lunch with some of the nation’s gutsiest female chefs who have survived the trenches to rise to top of their industry: Tanya Holland of Oakland’s Brown Sugar Kitchen; Top Chef Masters Alumni Elizabeth Falkner; Antonia Lofaso of L.A.’s white-hot DAMA, Scopa Italian Roots and Black Market Liquor Bar; and pastry chef Kelsey Larson from Bernardus Lodge in Carmel Valley.
- Two Gone Fishin events with Iron Chef Masaharu Morimoto. In the first, the global restaurateur demonstrates the proper way to butcher a whole tuna. In the second, He joins top seafood chefs Ryan Caldwell, Ravin Patel, Michael Ginor, and Alvin Cailan to vie for bragging rights as the “best fisherman” at the four-day fest.
- Ridge Monte Bello Wine Seminar. This epic event features five decades of one of the world’s most legendary wine producers. Led by winemaker Eric Baugher, guests will have a once-in-a-lifetime chance to sample vintages dating back to 1975 as well a barrel tasting of the unreleased 2017 vintage.
- Steakhouse Feels: Big Cabs & Big Slabs. Festival-goers will live large at this strolling “beachside steak-out,” which will pair the world’s best masters of the grill and BBQ with a martini bar, whiskey on the rocks, big red wines, and a caviar station.
- Dining with The Michelin Stars. This over-the-top dinner will blend the talents of out-of-this-world chefs into one kitchen. Michelin starred culinary greats, including Peter Armellino, Rogelio Garcia, Janina O’Leary and Rupert and Carrie Blease, will serve up a memorable meal at this one-of-a-kind event.
Find a full event listing here.
Four package options let event-goers craft their ideal festival experience. The Magnum is a great value for those looking to enjoy all the daytime and afternoon events at Pebble Beach Food & Wine along with the Opening Night Reception. Package holders save more than $300 and gain VIP access, including to the Lexus Grand Tasting, and discounts on Jeroboam and Imperial level wine seminars.
The Jeroboam covers premium day and night events over the full weekend. Package holders save more than $1,000 on a $2,950 ticket and gain VIP access.
The Mastercard Exclusive includes upgraded experiences and access on select day and night events, including the fireside chat with Jeremiah Tower, the hands-on Perfect Blend wine event, Private Dining Room Dinner—a world-class wine pairing meal overlooking the famed 18th Green of Pebble Beach Golf Links, plus access to the Chef, Winemaker and VIP after-hours party Saturday night, and VIP premium gift items. The package is only available for purchase with a Mastercard.
The Imperial gives package holders carte blanche for the full weekend—the highest level of access available and exceptional perks—and is available only to a select few due to space limitations on the rare wine seminars. Package holders save as much as $2,400 and enjoy VIP access and preferred seating at all wine seminars and cooking demos, complimentary access to the Chauffeured Lexus Luxury Vehicles for travel between events, and access to the Chef, Winemaker and VIP after-hours party each night.
The 12th annual Pebble Beach Food & Wine welcomes best in class partners like Food & Wine magazine, Chase Private Client banking, Lexus, Mastercard, Barilla pasta and many more.
Ticket Information and Reservations
About Prodigal Events, LLC:
Prodigal Events, LLC (Prodigal), creates unique experiential opportunities in the hospitality, entertainment, and experiential world. Prodigal produces two of the world’s most loved and recognized culinary events, Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both recognized for the curation of the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences.
About Pebble Beach Company
Pebble Beach Company, headquartered in Pebble Beach, Calif., owns and operates the world-famous Pebble Beach Resorts®, including The Lodge at Pebble Beach™, The Inn at Spanish Bay™, and Casa Palmero®. The company also operates four renowned golf courses: Pebble Beach Golf Links®, Spyglass Hill® Golf Course, The Links at Spanish Bay™, and Del Monte™ Golf Course. Its other famed properties include scenic 17-Mile Drive®, The Spa at Pebble Beach™, Pebble Beach Golf Academy™, and Pebble Beach® Equestrian Center. It annually hosts premier events such as the Pebble Beach Concours d’Elegance®, AT&T Pebble Beach Pro-Am, TaylorMade Pebble Beach Invitational presented by Dell Technologies, Pebble Beach Food & Wine, and the PURE Insurance Championship Impacting The First Tee. Future site of the 2019 U.S. Open, 2023 U.S. Women’s Open and 2027 U.S. Open Championships, Pebble Beach Golf Links® has hosted five U.S. Opens, five U.S. Amateurs, one PGA Championship, and numerous other tournaments. For reservations or more information, please call 800-654-9300 or visit pebblebeach.com.
Los Angeles, CA – Come celebrate and be part of the 4th Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, April 7th, 2019 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!
Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-time Host Chef. 2017 and 2018 Masters of Taste Culinary Master, Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure. Michael’s success continued when he opened the highly-acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. In addition to running his own company, Michael has also returned to Faith & Flower where he oversees the kitchen.
“I have been a participant in Masters of Taste for the past two years and it is spectacular. Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime dream, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.”
Masters of Taste 2019 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 95 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.
100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs. Thank you for making that possible.
Some of this year’s Masters of Taste 2019 participating Culinary Masters and Restaurants include:
- Faith & Flower 2019 Masters of Taste Host Chef Michael Hung (Los Angeles)
- 1212 Santa Monica Chef Hiro Fujita (Santa Monica)
- Alexander’s Steakhouse Chef Florent Courriol (Pasadena)
- Ayara Thai Chef Vanda Asapahu (Westchester)
- Bacchus Kitchen and Claude & Co. Chef Claud Beltran (Pasadena)
- Bistro Mon Cheri Chef Kimmy Tang (Pasadena)
- Bone Kettle Chef Erwin Tjahyadi (Pasadena)
- Celestino Ristorante Chef Calogero Drago (Pasadena)
- Cento Pasta Bar Chef Avner Lavi (Downtown Los Angeles)
- Eagle Rock Brewery Public House Chef Jerry Su (Eagle Rock)
- Eat @ Rollin’ Joe’s Chef Mark Salazar (Los Angeles)
- Gus’s Barbecue Chef Mike Stern (South Pasadena, Claremont)
- Gus’s Fried Chicken (Burbank, Long Beach, Los Angeles)
- HATCH Yakitori + Bar Chef Daniel Shemtob (Downtown Los Angeles)
- Jackfruit Café Chef Angela Means (Los Angeles)
- KASS Wine Bar + Kitchen Chef Christophe Émé (Los Angeles)
- Kitchen for Exploring Foods (Pasadena)
- La Bohéme Chef Atsushi Kenjo (Los Angeles)
- Lunasia Dim Sum House (Alhambra)
- Maestro Chef Elena Vargas (Pasadena)
- Maple at Descanso Gardens Chef Philip Mack (La Cañada Flintridge)
- Mercado Chef Jose Acevedo (Hollywood, Los Angeles, Pasadena, Santa Monica)
- Momed Chef Alex Sarkissian (Beverly Hills and Atwater Village)
- Mrs. Fish Chef Yoshi Matsumoto (Downtown Los Angeles)
- Namaste Spiceland Harsh Malik (Pasadena)
- Packing House Wines Restaurant & Wine Shop Chef Eric Rowse (Claremont)
- Patina Chef Andreas Roller (Downtown Los Angeles)
- Pez Cantina Chef Bret Thompson (Downtown, Los Angeles)
- Preux & Proper Chef Sammy Monsour (Downtown Los Angeles)
- Prince of Venice Chef Generoso Celentano (Los Angeles)
- Ramen Tatsunoya Chef Ryuta Kajiwara (Pasadena, Silverlake)
- Rappahannock Oyster Bar Chef Wilson Santos (Downtown Los Angeles)
- Salazar Chef Jonathan Aviles (Los Angeles)
- SpireWorks Chef Mustafa Otar (Westwood, Eagle Rock, Westlake Village, Upland)
- Sticky Rice Chef Dave Tewasart (Downtown Los Angeles, Echo Park)
- Sumo Dog Chef Jefrrey Lunak (Santa Monica)
- Sweet Greek Chef Christina Xenos (Los Angeles)
- The Arbour Chef Ian Gresik (Pasadena)
- The Pizza Plant Chef Rachael Carr (Pasadena)
- The Raymond 1886 Chef Jon Hung (Pasadena)
- Wax Paper and Lingua Franca Chef Peter Lemos (Frogtown, Los Angeles)
- We Olive Ervin Galvan (Pasadena)
- Wolfgang Puck Experience (Los Angeles)
- World Empanadas Chef Matthew Hirtz (Burbank)
Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the deliciously scrumptious scratch baked custom cakes and cupcakes from Fantasy Frostings, Lark Cake Shop and Lady M., Chocolatier Mignon Chocolate, My/Mo Mochi Ice Cream, Nomad Ice Pops, homemade premium sorbets from Pop’s Artisinal Creamery, Porto’s Bakery, SuperCool Creamery, THE Bakery Truck and more.
Some of this year’s participating Beverage Masters include:
Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Indie Brewing Company, Iron triangle Brewing, Los Angeles Ale Works, Lincoln Beer Company, MacLeod Ale Brewing Co., Arcadia’s first Microbrewery Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co..
Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, CRŪ Winery, Frisco Cellars, Golden Star Vineyards & Winery, Hitching Post Winery, Kieu Hoang Winery, Anderson Valley’s Navarro Vineyards, San Simeon Wines, Vinemark Cellars, Wrath Wines and more.
Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Cameron Masden of The Raymond 1886, Ned Kirby of Magnolia House, and Katie Putterlik of Otoño. Top brands showcasing their finest spirits will also include American Born Moonshine, Buzzbox, Dulce Vida Tequila, KI NO BI Dry Gin, Krafted Spirits, Neustra Soledad Mezcal, Pomp & Whimsy, SelvaRey Rum, Ventura Spirits, Wild Roots Organic Vodka, Woodford Reserve, ZYR Russian Vodka and many more.
Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, such as Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, East Imperial, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl energy elixirs, Matcha Matcha, Zico Coconut Water and more.
Sponsors: Masters of Taste 2019 is made possible through the generous support of our Sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, US Bank, Western Asset Management, Kaiser Permanente, Capitol Group, Citizen’s Business Bank, Chase Bank, Westport Construction, App Dynamics, Pasadena Tournament of Roses, Clear Stream Media Group, Tsutayo Ichioka & Satsuki Nakao Foundation, HKG LLP, Wescom, California Linens and more.
Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7th, 2019. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste 2019 or to book your tickets directly, please visit www.MastersofTasteLA.com/Tickets.
Location: Pasadena Rose Bowl – 1001 Rose Bowl Drive, Pasadena, CA 91103.
Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages and is a 21+ and over event. Complimentary parking is also available at the Rose Bowl.
Las Vegas— Jim Meehan, entrepreneur, bartender and the author of James Beard award-winning “Meehan’s Bartender Manual” will deliver the keynote “Your Work Family: Hiring, Training, Mentoring & Motivating Your Team for the Long Haul” during the 2019 Nightclub & Bar Convention and Trade Show on Monday, March 25 from 1 to 1:45 p.m. at the Las Vegas Convention Center.
During the keynote, Meehan will discuss how his leadership style has changed over the years and how to effectively motivate colleagues and staff to achieve their full potential. In addition, Meehan will share his experiences that earned him the title of one of America’s best bartenders, along with the tactics and mindsets that he implements into his business model to mentor the next generation of hospitality superstars.
“When I began in the industry I wanted to lead by example, which has led to a very successful business model that I am eager to share during the Nightclub and Bar Convention and Trade Show,” said Jim Meehan, Co-Founder of PDT. “When opening PDT, we knew that in order to set ourselves apart from the bustle of our competitors that we needed to invest heavily in our employees to achieve their full potential. The keynote will talk about how to position your brand above others by surrounding yourself with a staff that is as invested in success as the management.”
As the co-founder of PDT (stands for Please Don’t Tell), which is now in its twelfth year of business in New York City’s East Village, Meehan has worked in nearly every area of the hospitality business. Meehan’s experience and passion for the industry shows through many professional achievements like his James Beard award nominated “The PDT Cocktail Book” and award-winning “Meehan’s Bartender Manual.”
The keynote is open to all attendees, speakers, sponsors and exhibitors. Additional keynote sessions will be announced soon. Please visit Nightclub & Bar Show’s website for keynote updates and here for a full list of speakers.
The Nightclub & Bar Show returns to Las Vegas March 25 – 27, offering the world’s largest gathering for bar, nightlife and beverage professionals in the industry. The event offers an extensive educational series program for industry professionals to gain insight on new trends and products, attend speaker sessions and network amongst the top professionals in the everchanging bar and nightclub industry. For those interested in attending the show or for more information, please visit www.ncbshow.com.
(Pasadena, CA): A new year means new changes, new adventures, and new faces, and after well over a decade, The Raymond 1886 introduces New Executive Chef Jon Hung and Pastry Chef Alexa Clark!
Executive Chef Jon Hung is the new secret ingredient at The Raymond 1886, whose brother is none other than Los Angeles based Chef Michael Hung (Traci Des Jardins’s James Beard Award-winning Jardinière, Roland Passot’s Michelin-starred La Folie, Viviane in the Avalon Hotel, Faith & Flower, and his culinary and hospitality consulting company Ardour Hospitality) proving that talent, culinary ingenuity, and a keen sense of business runs in the family. Before his cross-country move to helm the kitchen at The Raymond 1886, Executive Chef Jon Hung was most recently at the highly collaborative restaurant Common Lot in New Jersey, which was awarded 4 stars by the New York Times. Chef Hung began his career in New Jersey as owner and operator of The Bagel Box, during which time he received his Certificate of Culinary Arts from The Art Institute of New York. These experiences set the foundation for Chef Hung’s trek towards a new frontier at The Raymond 1886, where his fifteen years overseeing all aspects of his own business made him cognizant and empathetic of all restaurant operations, while his team work skills at Common Lot gave Hung the training ground to create a collaborative environment in the kitchen. “I consider it a failing of my leadership if I do not support the creativeness of my team.” For his all new Dinner Menu at The Raymond 1886, Executive Chef Jon Hung stayed within the parameters of tradition while still coloring just outside the lines in texture and flavor profile.
The Raymond 1886 new Dinner Menu begins with an unprecedented array of Starters to share, like the Cedar Planked Broccolini, grilled broccolini, lemon dressing, fresh horseradish, and grilled lemon, and the Roasted Cauliflower, Romesco, toasted almonds, and bread crumbs, or the Shishito, with shallots, sweet chili sauce, and crispy garlic. Two salads round out these verdant selections, starting with the Grilled Caesar Salad, charred romaine lettuce, house made dressing, croutons, and shaved parmesan, while the Kale Salad is comprised of Tuscan kale, balsamic vinaigrette, sumac yogurt, candied hazelnuts, and goat cheese. All will bow down and declare their undying fealty to the King Trumpet and Truffle Polenta, comprised of roasted shimeji, mushroom broth, and carrot top chimichurri, while Chef Hung offers two spins on a classic with the Steak Tartare, blood orange soy dressing, sesame seeds, and wasabi powder, served with brioche, and the Salmon Tartare, featuring avocado mousse, white soy, furikake, crispy salmon skin, and salmon roe. A bounty of sea fare is available beginning with the Steamed Blue Mussels, with angry lady sauce, Chinese sausage, Thai chili, and tomato, served with toasted bread, or the Miso-Sake Glazed Hamachi Kama, comprised of whole roasted yellowtail collar, blistered shishito peppers, and lemon, or the slurp worthy Micro-Farmed Oysters accompanied with champagne mignonette, and finally, the Grilled Octo, featuring cranberry beans, linguica, baby kale, and black olive gremolata. Go classic with the Artisanal Baguette served with homemade butter, or the Imported and Domestic Cheeses, accompanied by assorted seasonal pickles, fruit and house made focaccia, or the Charcuterie Board, assorted cured meats and pickles served with brioche.
The Entrees section include ten mouthwatering dishes, beginning with the vegetarian friendly Sweet Potato Cavatelli, featuring butternut squash coconut sauce, peas, and arugula. Make a wish on a fish and you will have two pescatarian dishes at the ready, starting with the Seared Salmon, roasted heirloom carrots, carrot puree, Salsa seco, and spiced pepitas, or the moist and flakey Barramundi, featuring black lentils, harissa butternut squash puree, house-pickled butternut squash, and preserved lemon. Prepare to be in a “fowl” mood with the succulent Roasted Chicken, served with truffle polenta, Maitake mushrooms, red peppercorn brandy jus, preserved lemon and fried capers, or the Roasted Duck with warm potato salad and braised red cabbage. A dish near and dear to Chef Hung’s heart, the Pan Seared Pork Chop waited until the opportune moment presented itself to develop and share it with the world, with wheat berries, baby fennel, house-pickled fennel, fermented apples, and sage jus. The tender Short Rib begins with a 72-hour braise before plating up crispy pig ear salad, French green beans, and potato-butter emulsion, while the short rib joins forces with pasta for the Strozzapreti, featuring short rib ragu and citrus gremolata. Robust and meaty, the New York Steak, features roasted kombu scalloped potatoes, which Chef Hung describes as “intense flavor that elevates the umami” and pairs beautifully with the accompanying sautéed mushrooms and shitake jus. Be it platonic, familial, or Eros, nothing says “I Love You” like the Dry-Aged Rib Eye For Two, with elephant garlic and family style vegetables.
The sweet to Executive Chef Jon Hung’s savory, The Raymond 1886 also introduces Pastry Chef Alexa Clark. Calculated and thoughtful, Clark’s career began immediately following her completion in Pastry and Baking Arts at The Institution of Culinary Education in New York, and in New York and New Jersey based kitchens such as TriBeCa Treats, No Nut Nation, and Local Seasonal Kitchen, before gaining recognition for her contributions at Common Lot and Viaggio Ristorante, with whom she was profiled in the April 2018 issue of New Jersey Monthly. Hung and Clark met at Common Lot and quickly discovered a similar work ethic that only strengthens under the same kitchen roof, synergistically playing off one another with their supportive palates. The Owners of The Raymond 1886 were equally impressed with Clark’s passion and skill, prompting she and Hung to excitedly make the move across the United States. Clark knew from the get-go that her approach to The Raymond 1886 new Dessert Menu would be about perfecting balance. States Clark, “Guests want something they cannot easily make at home, but something that is also familiar.” Clark walks that tightrope with the greatest of ease seen in her four delectable treats, beginning with the Passion Fruit Cacao Tart, featuring blood orange, chocolate coconut mousse, and coconut powder. Creamy and luscious, the Peanut Butter Mousse is comprised of Nutella cremeux, honeycomb, cinnamon condensed milk, and lime gel, while the Hazelnut Linzer Tart offers guests a satisfactory contrast in texture with black currant cranberry preserves, citrus caramel creme, and sugared pepitas. Feeling fancy? Go for the French classique, Chocolate Bavarois, with Tahitian vanilla ice cream, pink peppercorn graham crumble, and caramel. Always seeking new opportunities to expand her prowess, Clark leapt at the chance to get behind the bar and collaborate with the critically acclaimed 1886 bar team for their new 2019 Winter Cocktail Menu. “This was an amazing experience and I am looking forward to more collaborations with the 1886 team,” says Clark.
Should auld acquaintance be forgot? Not when there is a tantalizing new year full of delicious beginnings, so head to The Raymond 1886 where the innovation keeps on cooking with Executive Chef Jon Hung and Pastry Chef Alexa Clark’s new Dinner and Dessert Menus!
The Raymond 1886 is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, Dinner every Tuesday through Sunday from 5:30 to 10:00 pm, and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Sunday, Tuesday through Thursday from 11:30 am to 12:00 Midnight, and every Friday and Saturday from 11:30 am to 2:00 am. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.
PASO ROBLES, Calif. (PRWEB) – Paso Robles award winning estate winery, Allegretto Vineyards and Wines, held the second annual Harvest Dinner on October 19, 2018. This was an opportunity for the community to help the winery celebrate its harvest and meet the winemaker, Allen Kinne.
The evening began with hors d’euvres at sunset and concluded with live music under the stars on the Piazza Magica. Executive Chef Justin Picard prepared a culinary experience as the highlight of the evening. In celebration of the harvest, Allegretto poured their award-winning small lot, single vineyard and Allegretto estate wines.
The combined talents of winemaker Kinne and Chef Picard promised a magical evening of excellent wine, food, and good company.
Alan Kinne has been working with Allegretto Vineyards owner, Douglas Ayers, for the past six harvests, guiding the hand-picking harvest from all of the Allegretto vineyards and producing Allegretto’s award-winning Paso Robles estate wines. Kinne was the original winemaker at Horton Vineyards and helped launch Chrysalis Vineyards, both in Virginia, until leaving for Paso Robles in 1999. His winemaking career started in 1977 with Tabor Hill Winery in Michigan. Since then his career has taken him from Michigan to Virginia, to Paso Robles and Oregon and back to Paso Robles. Kinne is widely credited for introducing the Albariño grape to the Central Coast after planting the vines in Virginia in 1996.
Chef Justin Picard is the executive chef for Allegretto resort’s farm-to-table Mediterranean-inspired Cello Ristorante and Bar. A graduate of the Culinary Institute of America in New York, Picard has worked in some of the most renowned kitchens in San Francisco and Aspen. His extensive career has led to opportunities overseas, two guest appearances at the James Beard House in New York, and participation in some of the nation’s most celebrated food and wine events.
The turnout for the evening was greater than expected and set the stage for future winemaker dinners and events. All of the wines poured during the evening are available from the Allegretto Vineyards tasting room.
The wine menu at the Allegretto Vineyard and Wines tasting room include flights presenting estate white and rosé wines, and estate Malbec, Tannat, Zinfandel, and Cabernet Sauvignon. Four different flights of award-winning wine are available. A special tasting room food menu from Allegretto Resort’s Cello Ristorante & Bar can be enjoyed with a bottle of wine in the family-friendly courtyard.
Allegretto Vineyard & Wines
2700 Buena Vista Dr., #101
Paso Robles, CA 93446
LOS ANGELES, CA —Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America.
Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2018 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, April Bloomfield, Evan Funke, Giada De Laurentiis, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Steve Samson, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures (for a current list, see page 3). More chefs will be announced in the coming months, as well as leading vintners and mixologists from across the country.
Pricing for General Admission tickets is $195, and L.A. Loves Alex’s Lemonade offers a $1,200 premier ticket level that includes early access to the event and VIP seating as well as an exclusive invite to the private and intimate Welcome Dinner the evening before, on Friday, September 7. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.
For complete listings of participants and to purchase tickets for this year’s event visit the ALSF website. All proceeds will benefit the Foundation.
L.A. supporters enthusiastically responded with huge turnouts in the first eight years, sampling signature dishes of world renowned chefs and reaching over $5.8 million in sponsorship, ticket and auction sales to date. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendees Jimmy Kimmel, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions of the cause.
More than 2,000 people, including more than 100 chefs, mixologists and vintners, attended the 2017 event, which raised over $1.3 million. Those in attendance heard an inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation, and Patrick Scott, Alex’s brother, who read a moving letter he wrote to his sister.
“The fact that this is our ninth year hosting this event is pretty mind blowing! It feels really amazing to be able to have such a tangible impact on something that is just so important,” said co-founder Caroline Styne.” It’s also so gratifying to see so many others jump on board and wholeheartedly support this event and the foundation as a whole.”
“We’re continuously amazed by the generosity and support of the Suzanne, Caroline and David, all the participating chefs, vintners, mixologists and guests of L.A. Loves Alex’s Lemonade,” said Liz Scott, Alex’s mom and Co-Executive Director of the Foundation. “The inspiring event exceeds our expectations year after year and helps us move closer toward achieving my daughter’s vision – a cure for all kids with cancer!”
For information on how to become a sponsor, contact Sarah Wright at Alex’s Lemonade Stand Foundation, (866) 333-1213 or S.Wright@AlexsLemonade.org.
Become a fan of L.A. Loves Alex’s Lemonade on Facebook: www.facebook.com/ALSFCulinaryEvents Follow on Twitter and Instagram: @LALovesAlexs
About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). In 2000, 4-year-old Alex announced that she wanted to hold a lemonade stand to raise money to help find a cure for all children with cancer. Since Alex held that first stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of supporters across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation, a registered 501(c)3 charity, has raised more than $150 million toward fulfilling Alex’s dream of finding a cure, funding over 800 pediatric cancer research projects nationally. In addition, ALSF provides support to families affected by childhood cancer through programs such as Travel For Care and SuperSibs. For more information on Alex’s Lemonade Stand Foundation, visit AlexsLemonade.org.
|Partial List of Participating Chefs
Nick Anderer (NYC) – Maialino
Chris Bianco (Phoenix) – Pizzeria Bianco
April Bloomfield (L.A.) – The Hearth &Hound
Josef Centeno (L.A.) – Bäco Mercat
Michael Cimarusti (L.A.) – Providence
Josiah Citrin (L.A.) – Melisse
Giada De Laurentis (Las Vegas) – Giada
Susan Feniger and Mary Sue Milliken (L.A.) – Border Grill
Gavin Fine (Jackson Hole, WY) – Fine Dining Restaurant Group
Michael Fiorelli (L.A.) – Love & Salt
Ben Ford (L.A.) – Ford’s Filling Station
Jeremy Fox (L.A.) – Rustic Canyon
Chris Flint (L.A.) – NoMad Los Angeles
Neal Fraser (L.A.) – Redbird
Evan Funke (Venice, CA) – Felix Trattoria
Suzanne Goin (L.A.) – Lucques, a.o.c., Tavern
Hedy Goldsmith (L.A.) – Sweet Hedy
Timothy Hollingsworth (L.A.) – Otium, Barrel & Ashes
Eva Ein (Santa Barbara) – McConnell’s Fine Ice Creams
Bruce Kalman (L.A.) – Union, Knead & Co.
Sara Kramer & Sarah Hymanson (L.A.) – Kismet
David LeFevre (Manhattan Beach, CA) – Manhattan Beach Post, Fishing with Dynamite
David Lentz (L.A.) – The Hungry Cat
Donald Link (New Orleans) – Pêche, Herbsaint, Cochon, Cochon Butcher
Jenn Louis (Portland, OR) – Ray
Tyler Malek (L.A.) – Salt & Straw
Kevin Meehan (L.A.) – Kali
Matt Molina (L.A.) – Everson Royce Bar, Triple Beam Pizza
Zoe Nathan (L.A.) – Huckleberry
Bryant Ng (L.A.) – Cassia
Nancy Oakes (San Francisco) – Boulevard
Adam Perry Lang (Hollywood) – APL Restaurant
Zachary Pollack (L.A.) – Alimento, Cosa Buona
Steve Samson (L.A.) – Sotto, Rossoblu
Michael Schwartz (Miami) – The Genuine Hospitality Group, Amara at Paraiso
Jon Shook & Vinny Dotolo (L.A.) – Animal Restaurant Group
Nancy Silverton (L.A.) – Mozza Restaurant Group
Jonathan Sundstrom (Seattle) – Lark, Bitter/Raw, Slab Sandwiches & Pie
Shannon Swindle (L.A.) – Craft
Suzanne Tracht (L.A.) – Jar
Marc Vetri (Philadelphia) – Vetri Cucina
Michael Voltaggio (L.A.)
Rocco Whalen (Cleveland/Charlotte) – Fahrenheit
Jason Winters (L.A.) – Urban Pie
Sherry Yard (L.A.) – IPIC Group
Shiho Yoshikawa (L.A.) – Sweet Rose Creamery
***All chefs and vintners have graciously donated their time, food and talent to the cause for this event***
Lucques, arguably one of Los Angeles’s most beloved and critically acclaimed restaurants, commemorates its 20th birthday milestone with a four-month series of thoughtfully-planned dinners. This iconic restaurant, with its cozy brick decor, wood beams and elegant garden was originally the rustic carriage house of the Harold Lloyd Estate. On September 25, 1998, the doors opened as Lucques, the debut venture of Suzanne Goin and Caroline Styne and the flagship restaurant of The Lucques Group. The restaurant, with Suzanne’s regularly changing menus of French/California dishes created from the rich choices of produce from the weekly farmers’ markets and Caroline’s inspired wine selections, made an immediate and everlasting impact on Los Angeles culinary narrative.
To celebrate the birthday, Suzanne and Caroline are taking a heartfelt four-month journey through their history and highlighting the moments, people and places that influenced them along the way.
The series of one-night-only events include a tribute dinner with fellow Food & Wine magazine’s “Best New Chefs of 1999” Paul Kahan and Marc Vetri along with journalist Kate Krader; a dinner commemorating Suzanne’s culinary travel to Spain with Wylie Dufresne, Gabrielle Hamilton, Michael Schlow and Paula Disbrowe; and the OG Dinner in recognition of Lucques’ talented alumni Corina Weibel, Julie Robles, Brian Edwards, Breanne Varela and Laura Schweers who were instrumental to the restaurant’s early success. The Wood-Fire Heroes dinner will team friends and chefs Chris Bianco and Russell Moore who will recreate some of the dishes from Suzanne Goin and David Lentz’s 2004 wedding dinner in Phoenix by Bianco.
The birthday will culminate on September 24, 2018, with a one-night-only gala complete with surprise guests, family, friends and memorabilia of the past twenty years with details to be announced in the upcoming months.
“We came up with a wish-list of all the ways in which we wanted to celebrate, and somehow they all worked out!” states Suzanne Goin. “Starting with our June dinner with Chez Panisse and all of the other exciting dinners with chef friends from near and far, the summer-long party will culminate with our September 24th birthday bash. It’s been quite a trip to revisit our history and think of all the people who have been part of Lucques throughout the years. We realize that as much as we’ve grown and changed, our vision has always stayed the same. We feel so lucky to have built such a supportive and wonderful restaurant family. These events are our way of saying thank you by bringing everyone together to celebrate and raise a glass to another 20 years!”
And Caroline Styne agrees, “We thought long and hard about how to celebrate this milestone and realized that we really wanted to share some of the most meaningful moments in our early history through these dinners. It’s a great way for us to share those old school Lucques days with our newer staff members and guests and bring the last 20 years full circle.”
In addition to these events, Lucques will be revisiting some of their most memorable menus with regular ‘Retro Sunday Suppers’ and Wednesday night ‘Celebrate the Farmers’ Feasts featuring Peter Schaner, James Birch and more.
Schedule of Events
Sunday, July 1
Food & Wine Magazine’s Best New Chef 1999 Reunion Dinner with Paul Kahan, Marc Vetri and Kate Krader
Lucques was just one year old when Suzanne got the surprising phone call from Food & Wine magazine announcing that she was named one of their Best New Chefs for 1999. Two of those other chefs became particularly close friends of Suzanne and Caroline’s and one, Marc Vetri, introduced them to the charity from which was born their annual fundraiser, L.A. Loves Alex’s Lemonade. Journalist Kate Krader, who was influential in choosing those Best New Chefs will be in the house as well.
Sunday, July 22
The Real OGs
Lucques welcomes back the crew from the early days to cook a momentous Old School Sunday Supper with them. This dinner includes talented alumni Corina Weibel, Julie Robles, Brian Edwards, Breanne Varela and Laura Schweers.
Monday, July 30
Spain Trip Reunion Dinner with Wylie Dufresne, Gabrielle Hamilton, Paul Kahan, Michael Schlow and Paula Disbrowe
A born Francophile, Suzanne focused the early years of Lucques on the Southern countryside of France, but a momentous trip to Spain in 2001 opened her eyes to the glories of the Iberian Peninsula and introduced her to an extraordinary group of chefs who have remained great friends of the restaurant ever since.
Sunday, August 12
Lucques welcomes great friends and chefs Chris Bianco and Russell Moore to grill their hearts out over a wood-fire! Russ and Suzanne worked together at Chez Panisse back in the day, and Chris so impressed Suzanne and her then-fiancé David Lentz that they decided to get married at Pizzeria Bianco and have him create the menu. Look out for a few of those wedding dishes to show up on the 12th!
Monday, September 24, 2018
The Birthday Bash
Celebrating the incredible 20-year journey with a five-course dinner of favorite dishes from over the years. More details to come!
Reservations required; call the restaurant at 323.655.6277 or book online at www.lucques.com.
8474 Melrose Ave
West Hollywood, California 90069
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, three-time James Beard Foundation’s award-winner Suzanne Goin and 2018 James Beard award-winning restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c., and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
LOS ANGELES, CA — The Los Angeles Philharmonic Association announced today details of the menus for the 2018 Hollywood Bowl Food + Wine season. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.
This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.
Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.
Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.
Highlights of the 2018 Hollywood Bowl Food + Wine portfolio include:
Supper in Your Seats – Available by pre-order online up to 4 pm the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats. Menu Highlight: The brand new Susanita’s Carnitas Feast for Two features ceviche de mariscos; sweet corn tostadas; patio salad of cucumber, tomato & romaine; pork carnitas; Javi’s guacamole; black beans; tomato rice; pico de gallo; and tres leches cake with mango, coconut and lime.
Picnic Boxes – All five of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats. Menu Highlight: This year Suzanne adds The Maple Drive – peppered beef tenderloin with horseradish cream; early girl tomato salad with red onion and basil pesto; fingerling potatoes and wild mushrooms with salsa verde; triple crème cheese with dried figs and walnuts; and a caramel chocolate brownie.
The Wine Bar by a.o.c – Boasting a wine list curated especially by Caroline Styne, L.A.’s favorite wine bar comes to life at the Hollywood Bowl and features artisanal cheese and charcuterie, signature vintner’s and farmer’s plates, grilled flatbreads, market-fresh salads, and a.o.c.-style fish and meats. There are also craft brews and farmers’ market-driven cocktails made with soju and other wine-based liquors. Menu Highlight: Lamb skewers with fava bean purée and tomato-preserved lemon salsa.
the backyard – The al fresco dining room is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, grilled fresh fish, scallops, lamb merguez, pork chops, steaks, side dishes and an extensive raw bar. Menu Highlight: Diver scallops with cornbread panade, wild mushrooms and gremolata.
Kitchen 22 – Made-to-order beef and turkey burgers, Suzanne’s Spanish fried chicken, grilled Comté cheese on Larder sourdough, and savory sandwiches anchor the Hollywood Bowl’s tribute to American classic fare. Menu Highlight: The new falafel wrap with house-made carrot-jalapeno slaw, green onion zhoug, and tahini dressing.
Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including a diverse range of multi-cultural foods of Los Angeles, from street tacos, gourmet pizzas, specialty hot dogs, BBQ, bánh mì, sandwiches, and nachos, to confections and signature desserts at the Sweet Shop.
Marketplaces – Three Marketplace locations – Plaza, East and West – feature “grab-and-go” salads, hot entrées that include rotisserie chicken, barbecued beef brisket and mac ’n’ cheese, as well as other picnic-friendly sandwiches and cheese plates. The west side Marketplace features a sushi bar where chefs prepare premium sushi, available for pre-order or to purchase on-site. Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers. Menu Highlight: A new sandwich and a summer favorite of Suzanne’s daughter – Alex’s Veggie sandwich – goat cheese, farmers’ vegetable slaw, and basil pistou.
Lucques at the Circle – This is a full-service dining experience for subscribers of the Pool Circle, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques. Menu Highlight: Tunisian grilled halibut with couscous, summer squash, harissa, and pistachio yogurt.
Please visit hollywoodbowl.com/foodandwine for more information about the food and wine experiences available at the Hollywood Bowl.
The Los Angeles Philharmonic Association, under the vibrant leadership of Music Director & Artistic Director Gustavo Dudamel, presents an inspiring array of music from all genres – orchestral, chamber and Baroque music, organ and celebrity recitals, new music, jazz, world music and pop – at two of L.A.’s iconic venues, Walt Disney Concert Hall (www.laphil.com) and the Hollywood Bowl (www.hollywoodbowl.com). The LA Phil’s season extends from September through June at Walt Disney Concert Hall, and throughout the summer at the Hollywood Bowl. With the preeminent Los Angeles Philharmonic at the foundation of its offerings, the LA Phil aims to enrich and transform lives through music, with a robust mix of artistic, education and community programs.
About the Hollywood Bowl
One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In February 2018, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the 14th year in a row at the 29th Annual Pollstar Awards and was awarded the Top Amphitheater prize at the 2017 Billboard Touring Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer.
About The Lucques Group
With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and James Beard award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern, and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and, since 2016, comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
About Sodexo Sports & Leisure
Sodexo Sports & Leisure, a division of Sodexo, Inc., is a premier provider to cultural destinations and event venues around the world and in the U.S., including The Jules Verne restaurant at the Eiffel Tower, the Museum of Science and Industry in Chicago, Space Center Houston, the Smithsonian’s National Zoo, and the Detroit Institute of Art. Sodexo, Inc. is headquartered in Gaithersburg, MD, and funds all administrative costs for the independent and charitable Sodexo Foundation – granting more than $29 million since 1999 to end childhood hunger in America. Visit the corporate blog at sodexoinsights.com.
New York, NY (PRWEB) – Concha y Toro has been named a 2017 “Top 100 Winery of the Year” by Wine & Spirits according to a feature on the magazine website. For Concha y Toro, it marks a record 23rd year that Chile’s foremost wine producer and the preeminent name in South American wines has made it into Wine & Spirits’ annual list of Top 100 Wineries.
Wine & Spirits’ Top-100 status recognizes 100 wineries around the world who have delivered best overall performances in the magazine’s tastings over the previous 12 months. Six estate-bottled wines account for Concha y Toro’s presence in this year’s Top 100 list:
- Marques de Casa Concha Carmenere 2014: 92 points / Year’s Best (02/17)
- Marques de Casa Concha Pinot Noir 2015: 90 points (06/17)
- Marques de Casa Concha Chardonnay 2015: 92 points (06/17)
- Terrunyo Carmenere 2014: 94 points / Year’s Best (02/17)
- Terrunyo Sauvignon Blanc 2016: 95 points / Wine of the Month (06/17)
- Don Melchor Cabernet Sauvignon 2013: 93 points / Year’s Best (02/17)
All Top 100 Wineries are profiled in Wine & Spirits’ 31st Annual Buying Guide out now. Commenting on the top-scoring Concha y Toro Terrunyo Sauvignon Blanc 2016, the editors note: “The 2016 vintage was challenging, with a lot of humidity that threatened rot in the grapes, but [winemaker] Recabarren overcame the difficulties, obtaining a linear sauvignon, one that shares the tension of his best releases, a wine with a clear sense of place that crowns this year’s lineup from Concha y Toro.”
Concha y Toro: Concha y Toro is an international ambassador for world-class Chilean wines. Founded in 1883 by Don Melchor Concha y Toro, it was among the first Chilean producers to champion wines made from French grape varieties. Today Concha y Toro comprises vineyards, wineries and brands ranging over multiple estates located throughout the premier wine regions of Chile.
About Wine & Spirits: Founded in 1982, Wine & Spirits is published eight times a year and read by over 200,000 members of America’s wine community. Consumers and wine professionals read the magazine for information on established and up-and-coming regions and producers, the art and science of viticulture, industry happenings and food and wine pairing. Wine & Spirits, the only wine publication to win the James Beard award five times for excellence in wine writing, evaluates more than 15,000 bottlings every year.