SANTA BARBARA CULINARY EXPERIENCE ANNOUNCES ALL-STAR LINEUP FOR INAUGURAL MARCH 2020 EPICUREAN EVENT

February 17, 2020 by evebushman

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, announces an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

Event pricing ranges from $15 for a single event to the all access Platinum Pass for $995 per guest. Platinum Passes purchased by February 14, 2020, will be entered into a drawing to win two seats at the intimate and exclusive February 29 dinner featuring James Beard Foundation award-winning chefs Nancy Silverton, Suzanne Goin, and Michael Cimarusti, hosted by Executive Chef Jason Paluska at The Lark.

General event tickets can be purchased HERE. All events can be viewed at SBCE Events with still others to be added.

Highlights include:

· A new, complimentary downloadable Julia Child Map of the beloved chef’s favorite haunts in the Santa Barbara area for self-guided tours, specially created for the launch of the Santa Barbara Culinary Experience

· A Celebration of Santa Barbara Wine: SBCE Welcome Reception

· Border Grill on the Beach: SBCE Signature Luncheon featuring Julia Child Award Recipients Chefs Mary Sue Milliken and Susan Feniger

· Tour of wine cellar and Julia Child-inspired dinner at San Ysidro Ranch

· Documentary screening of Nothing Fancy and dinner from Chef Vartan Abgaryan (El Jardín) at Belmond El Encanto

· Five-course dinner at Bettina with special guest Chef Chris Bianco of Pizzeria Bianco

· An evening with Raj Parr and Chef Kiran Bheemarao at Bibi Ji

· Sunday Brunch at Miramar Rosewood Beach Resort with James Beard Foundation Award-Winning Pastry Chef Sherry Yard

· Alisal Guest Ranch exclusive after-party featuring Chef Ludo Lefebvre

· Savor Santa Barbara: SBCE Neighborhood Tasting, showcasing Santa Barbara’s unique culinary districts at the Santa Barbara Historical Museum

· Paella Class and DIY Gin and Tonic Bar at Loquita

· Jonata Winemaker Dinner at The Lark with Chef Jason Paluska

· 40+ additional unique educational and experiential sessions, including:

o Santa Barbara’s History Through Food (with acorn pasta demo) at Barbareño

o Farmers’ Market Tour & Gourmet Dinner with Executive Chef Greg Murphy at bouchon

o SBCE Wine Academy seminars, including “Santa Barbara Wine 101,” “GSM Wine Blending,” “Pinot Noir Through the Ages,” “California Charcuterie and Cool-Climate Syrah” and more

o Olive Oil Master Class with Theo Stephan from Global Gardens

o Ganna Walska Lotusland Tour and Garden Cocktail Making Class

o Share your own “Julia Moment” at a live taping of the Heritage Radio Network podcast, INSIDE JULIA’S KITCHEN, featuring some of Julia Child’s closest friends, colleagues and family members’ best Julia stories.

Visit www.sbce.events/events for calendar and details

Tickets sold on NightOut.com

Sabor Cacao: A Celebration of Chocolate Returns to Mexico’s Velas Resorts

March 24, 2019 by evebushman

PUERTO VALLARTA, Mexico (PRWEB) – Calling all chocoholics! From April 1 – 21, Velas Resorts pays tribute to one of Mexico’s most traditional ancestral delights – cacao – during it Sabor Cacao festival. Offerings dedicated to the main ingredient range from themed menus and cocktails to special resort activities and an over-the-top Easter Brunch. Master Chocolatier Jean Marie Auboine has designed 14 chocolate candies unique to Velas Resorts that will be delivered nightly on turndown. Special spa treatments are also on tap such as Coffee & Cocoa Experience that features a coffee exfoliation followed by an antioxidant massage with cocoa oil and a Chocolate Mole Massage that employs the main ingredients of mole in a unique treatment.

With more than 25 years of Chocolate and Pastry Industry experience, Master Chocolatier and Executive Pastry Chef Jean-Marie Auboine is a member of the illustrious Academie Culinaire de France and recognized among the top five chocolatiers in the world. He’s spearheaded pastry programs in three Michelin starred eatery Le Louis XV – Alain Ducasse in Monaco, the Fontainebleau Miami Beach and the Bellagio in Las Vegas among others before opening Jean-Marie Auboine Chocolatier in February 2012. Specializing in unique artisanal handmade chocolates and confections, he supplies the most eminent hotels, casinos, resorts, pastry shops and retailers nationwide.

Included in the nightly rate, the festival will be running simultaneously at Casa Velas and Velas Vallarta in Puerto Vallarta, and Grand Velas in Los Cabos, Riviera Maya and Riviera Nayarit.

All-inclusive rates include luxury suite accommodations, a la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, taxes, gratuity and more. For reservations or more information, call 1-888-407-4869, email reservations@velasresorts.com or visit https://www.velasresorts.com.

About Velas Resorts:
Velas Resorts in Riviera Maya, Puerto Vallarta, Riviera Nayarit and Los Cabos have earned 52 AAA Diamonds, including the prestigious Five Diamond Award. Other esteemed international awards for their services and facilities include Virtuoso’s “Best Spa,” Forbes’ “Coolest All-Inclusives,” Forbes’ Four Star Award, and TripAdvisor’s Hall of Fame, among others. Offering unparalleled all-inclusive experiences, properties include the AAA Five Diamond Grand Velas in Los Cabos, with dramatic ocean views and unique spaces infusing every area of the resort; AAA Five Diamond Grand Velas Riviera Nayarit, which enjoys a privileged natural setting with flowering, landscaped gardens beside a long stretch of pristine beach and a dramatic backdrop of the Sierra Madre mountains; and AAA Five Diamond Grand Velas Riviera Maya, located five minutes from Playa del Carmen, offering a sophisticated all-inclusive resort experience in the Caribbean with jungle and beach settings. In Puerto Vallarta, Casa Velas is a boutique adults-only hotel and ocean club located on the Marina Vallarta Golf Course, and Velas Vallarta, a family-friendly all suites resort and spa located on Banderas Bay. Mar del Cabo, a boutique hotel on Mexico’s Baja Peninsula, opened on December 5th as its only European Plan offering. Eduardo Vela Ruiz, founder and president of Velas Resorts, operates Velas Resorts with brother Juan Vela, vice president of Velas Resorts, by his side. For reservations or more information, call 1-888-407-4869, email reservations@velasresorts.com or visit https://www.velasresorts.com.

2019 Heralds A Year of Change as The Raymond 1886 Introduces New Executive Chef Jon Hung and Pastry Chef Alexa Clark!

February 14, 2019 by evebushman

(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.

Pastry Chef Alexa Clark and Chef Jon Hung

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.

Auberge du Soleil Honored with 13th Consecutive Michelin Star Award

January 28, 2019 by evebushman

RUTHERFORD, Calif. (PRWEB) – Synonymous with wine country cuisine, The Restaurant at Auberge du Soleil, Napa Valley’s first fine-dining restaurant, has received its 13th consecutive Star rating from the Michelin Guide San Francisco, Bay Area & Wine Country. The internationally recognized rating Guide is one of the most universally respected culinary authorities of fine dining. In its 13th edition, the 2019 Guide rates Auberge du Soleil among the top restaurants in the San Francisco Bay Area and Northern California Wine Country, one of the leading travel and culinary destinations in America.

Renowned for its commitment to sourcing ingredients from neighboring farms and purveyors, Mediterranean-inspired seasonal dishes, an award-winning international wine cellar, and spectacular vista views, The Restaurant has attained a rich legacy as a “must experience” stop along any culinary journey to Napa Valley. In addition, The Restaurant has received a Star award every year since Michelin began publishing the San Francisco Bay Area and Northern California Wine Country edition.

“At Auberge du Soleil, we have a passion for all things culinary,” said George Goeggel, Managing Partner of Auberge du Soleil. “We want to know what’s in season; where the ingredients came from; and how Chef Curry and his team will interpret them on the plate. This genuine interest provides a natural entrée for connecting with our guests, most of whom also share our food-obsession. We are deeply honored to receive our thirteenth consecutive Star from the Michelin Guide which essentially recognizes our team for doing what they love and sharing it with others.”

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005. Widely considered a landmark among California wine country restaurants, Auberge Du Soleil is dedicated to maintaining the culinary traditions of both Napa Valley and France. Curry’s Mediterranean-inspired dishes showcase peak seasonal ingredients sourced from a range of local and regional purveyors and farmers with whom Curry has developed long-standing relationships.

Executive Pastry Chef Paul Lemieux has led the pastry team at Auberge du Soleil since 2003. His finely crafted work is evident in the exquisite seasonal desserts he creates including delectable house-made chocolate, involving sourcing cacao beans from select international farms and carefully roasting and refining the chocolate in small batches in the hotel’s pastry kitchen.

The Restaurant’s menu items are complemented by pairings from an award-winning wine list. The 15,000 bottle cellar of domestic and international selections is curated by Wine Director, Kris Margerum. The Restaurant’s wine program has consistently received Wine Spectator’s Best of Award of Excellence for the past 20 years.

The Restaurant at Auberge du Soleil is open daily for breakfast (served from 7:00am to 11:00am), lunch (served from 11:30am to 2:15pm) and dinner (from 5:30pm to 9:30pm). Brunch is available on the Saturday and Sunday from 11:30am to 2:15pm. For reservations, please call 800-348-5406 or reserve online.

The Restaurant, along with the casual Bistro and Bar, are open to the public, and serve as cornerstones for Auberge du Soleil, a Forbes Five Star hotel and a long-standing member of Relais & Châteaux, the most prestigious collection of small luxury hotels and restaurants in the world. Inspired by the relaxed sophistication of the South of France, and infused with California soul, Auberge du Soleil provides the quintessential Napa Valley adult getaway. The hotel consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the World’s Best Hotels by Travel + Leisure, Condé Nast Traveler and other influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and the exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts. The hotel consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014.
http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each Auberge property possesses a unique individuality, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. Properties in the Auberge Resorts Collection include: Auberge du Soleil, Calistoga Ranch and Solage, Napa Valley; Esperanza and Chileno Bay, Los Cabos, Mexico; Hotel Jerome, Aspen; Malliouhana, Anguilla; Nanuku, Fiji; Madeline Hotel and Element 52, Telluride, Colorado; Hacienda AltaGracia, Costa Rica; Mukul, Guacalito, Nicaragua; Mayflower Inn & Spa, Washington, Conn.; White Barn Inn, Kennebunk, Maine; Vanderbilt Hotel, Newport, R.I.; Grace Santorini and Mykonos, Greece; Auberge Beach Residences and Spa, Fort Lauderdale; The Lodge at Blue Sky, Park City, Utah (opening Spring 2019); Bishop’s Lodge, Santa Fe, New Mexico (opening Summer 2019); Mauna Lani, Hawaii (opening late 2019); Commodore Perry Estate, Austin; and Susurros del Corazon, Punta de Mita, Mexico (opening 2020), with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts.

Southern California High School Students Turn Flour Into Gold

July 4, 2018 by evebushman

Los Angeles, CA – Thirty-six outstanding culinary students from Los Angeles County public high schools were awarded scholarships to continue their culinary studies on May 21^st, 2018 by Careers through Culinary Arts Program (C-CAP) at its annual Los Angeles Region Awards Breakfast hosted by the Jonathan Club, L.A.’s premier social club located in Downtown Los Angeles. C-CAP President Karen Brosius, alongside C-CAP Los Angeles Program Director Lisa Fontanesi and Culinary Program Coordinator Gail Carney, awarded over $918,000 in scholarships and opportunities to the students.

LA MISSION COLLEGE and JONATHAN CLUB

These scholarships were awarded to high school seniors to attend local culinary schools and some of the most prestigious culinary schools in the country. Some students also received C-CAP Education Scholarships that help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.

During the C-CAP Los Angeles Cooking Competition for Scholarships held on May 18^th, 2018, top finalists from 19 high schools representing different surrounding districts competed against the clock with recipes from memory when C-CAP re-created the intensity of a restaurant kitchen at Los Angeles Mission College, for the high school seniors to face off in a savory and sweet cooking challenge. Students were judged by a panel of local esteemed judges on the presentation of their dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness.

The C-CAP Cooking Competitions for Scholarships are hosted across the country and are the culmination of the C-CAP high school program for underserved teenagers at risk of leaving high school without a job or college prospects. The C-CAP program offers a wide set of opportunities including exposure to the restaurant/hospitality business, a set of useful life skills, scholarships, and the potential for a fulfilling career in a vibrant industry.

This year’s C-CAP Cooking Competition for Scholarships Top Judges included:

Tony Salazar, Executive Pastry Chef, Porto’s Bakery & Café
Matthieu Chamussy, Research and Development Pastry Chef, Porto’s Bakery & Café
Sandra Cordero, Executive Chef and Owner, Gasolina Café (Woodland Hills), Pancake (Oxnard)
Jason McClain, Executive Chef, Jonathan Club
Suzanne Tracht, Executive Chef and Owner, Jar Restaurant, Key Note Speaker at C-CAP Awards Breakfast
Katteryn Hernandez, Sr. Operations Manager Wolfgang Puck Catering, C-CAP Alumna, Speaker at C-CAP Awards Breakfast
Kyle Johnson, Executive Chef, Bourbon Steak
Jonathan Solis, Executive Chef, Sheraton Los Angeles San Gabriel, C-CAP Alumnus
Ted Hopson, Executive Chef and Owner, The Bellwether
Alex Porter, Executive Sous Chef, Jonathan Club
Della Gossett, Executive Pastry Chef, Spago
Andrew Gruel, CEO and Founder, Slapfish Restaurant Group
Juan Torres, Executive Chef, Manhattan House, C-CAP Alumnus
Rigo Salas, Executive Chef, SO.PA Palm Springs, C-CAP Alumnus

2018 C-CAP Los Angeles Region High School Senior Awarded Scholarships:

Arroyo High School

Cam’Ron Anderson, Baldwin Park Adult & Community Education Culinary Arts Academy Partial Tuition Scholarship 1 Year Certificate Program ($2,100)

Justin Phan, Eydie & Ed Desser Scholarship ($5,000)

Baldwin Park High School

Angelica Cervantes, The Gourmandise Full-Tuition Pro-Pastry Series 1&2 Scholarship ($2,400)

Dyanne Contreras, Ronald Newburg Foundation Scholarship ($3,000) / Richard Grausman Scholarship ($600)

Brandon Guerrero, Diane Mohilef Scholarship ($2,000)

Jennifer Orona, Institute of Culinary Education Full-Tuition Scholarship for the Diploma in Pastry & Baking ($29,225)

Athena Ruiz, Vernon Dowell Memorial Scholarship ($2,500) / Fresh & Ready Food Scholarship ($1,500)

Banning High School

Franki Bellhouse-Garcia, Johnson & Wales Full-Tuition Scholarship for Bachelor’s Degree ($128,364) / Richard Grausman Scholarship ($1,500)

Birmingham High School

Ruby Castillo, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,000)

Carson High School

Traivona Jordan, Chef Stefanie Kelly Scholarship ($750) /Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($1,500)

Dorsey High School

Monique Malone, Culinary Institute of New York at Monroe College Full-Tuition for a Bachelor’s Degree Scholarship ($55,584) / Richard Grausman Scholarship ($500)

Glendale High School

Kelsey Hulguin, Cadarette Scholarship ($15,000) / Gourmandise Full-Tuition Summer Intensive Pro-Pastry Series 1&2 ($1,650)

Joaquin Johnson, Glendale Community College Culinary Arts Department & C-CAP Matching Scholarship ($500) / Ericka Komarck Scholarship ($500) /Mitzie Cutler Scholarship ($1,525)

Golden Valley High School

Elijah Vines, Chef Eric’s Culinary Classroom Full-Tuition Scholarship ($2,700)

Granada Hills Charter High School

Erin Borja, Half-Tuition Scholarship to the International Culinary Center Diploma Program ($17,450) / Cadarette Scholarship ($5,000)

Sammantha Pitpit, Academy of Culinary Education Full-Tuition Scholarship ($6,895)
John Muir High School

Mion Pointer, Ronald Newburg Foundation Scholarship ($4,000)

Nathaniel Narbonne High School

Michael Perez, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,000)

Monroe High School

Heidi Reyes, Institute of Culinary Education Full-Tuition Scholarship for the Diploma in Restaurant & Hospitality Management ($13,030) / Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($3,000)

Pacifica High School

April Chavez-Betancourt, Culinary Institute of America Full-Tuition Scholarship for the Associate’s Degree Scholarship ($58,760) / Richard Grausman Scholarship ($500) / Richard Grausman Scholarship Community College Stipend ($900)

Juan Sarabia-Cota, Ronald Newburg Foundation Scholarship ($5,000)

Eric Karpowich, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,500)

Odalys Mena, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($3,000)

Rio Mesa High School

Mireya Rivera Hernandez, Ronald Newburg Foundation Scholarship ($3,000) / Eydie & Ed Desser Scholarship ($1,500)

S.O.C.E.S.

Gregory Amaya, Alice M. Hart/Food for Film Stylists Scholarship ($900) / Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($1,600)

Lukas Araneta, Vernon Dowell Memorial Scholarship ($2,500)

Zachary Collins, Full-Tuition Scholarship to the International Culinary Center, California ($35,990) / Richard Grausman Scholarship ($1,000)

Algin Dabu, Institute of Culinary Education Full-Tuition Scholarship for the Diploma in Culinary Arts ($29,360)

Eugene Galapin, Half-Tuition Scholarships to the International Culinary Center Diploma Program ($17,450) / Slapfish Scholarship ($2,500) / Richard Grausman Scholarship ($2,500)

San Fernando High School

Jazlyn Corral Botello, Culinary Institute of America Full-Tuition Scholarship for the Bachelor’s Degree Scholarship ($117,520) Richard Grausman Scholarship ($500) / Richard Grausman Scholarship Community College Stipend ($900)

Sylmar High School

Joseph Lopez, Fresh & Ready Foods Scholarship ($1,000) / Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($400) / Richard Grausman Scholarship ($600)

Vasquez High School

Melinda Lewis, Eydie & Ed Desser Scholarship ($2,000)

MariaJose Otero, Art Institute of California- Orange County Full Tuition Scholarship for the Culinary Arts Associate’s Degree ($48,300)

Andrew Rees, The Art Institute of California- Hollywood Full Tuition Scholarship for the Associate’s Degree in Culinary Arts ($48,300)

West Ranch High School

Jordan Bullard, Mise en Place Scholarship ($1,000), Elissa & Rick Phillips Scholarship ($1,000)

Y.O.U. High School

Verania Gonzalez, Lee Ann and Melvin Jacobs Foundation Scholarship for Community College ($2,000)

In addition to the culinary school scholarships awarded, C-CAP awarded C-CAP Alumni Jose Gordillo (’15) from Manual Arts High School and Isabel Castro (’15) from Carson High School, a full-tuition Alumni Scholarship of $99,264 each towards their Bachelor’s Degree in the Culinary Arts at Drexel University in Philadelphia, PA. In addition, C-CAP awarded Alumni Ismael Cardenas (’09) from Roosevelt High School an Olesay Work Abroad Scholarship for $9,000, Jayro Martinez (’11) from Manual Arts High School an Olesay Work Abroad Scholarship for $4,313 and Krista Mae Alpuerto (’15) from Van Nuys High School was given an Avero Alumni Experience. C-CAP also announced the 2018 Meatless Monday Recipe Contest Los Angeles winner at the ceremony. The scholarship was presented to Graciella Dizon from Narbonne High School for her Mushroom Quartet Farrotto dish. C-CAP high school students from around the country were invited to create an innovative meatless dish. Through the contest, students are introduced to the Meatless Monday public health initiative.

About Careers through Culinary Arts Program: “C-CAP has an incredible system in place that, through education and training, prepares underserved youth for careers in the culinary and hospitality industries. The program is also of great benefit to chefs in our industry who are constantly looking for skilled and motivated employees,” says Marcus Samuelsson, chef, restaurateur, and cookbook author, C-CAP Board Co-Chair.

Founded by Richard Grausman in 1990, C-CAP has since awarded over $53 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms across the country. C-CAP works with over 17,000 students nationwide each year and through C-CAP’s efforts, a large number of students find rewarding careers in the foodservice and hospitality industry. Many alumni, now graduates of top culinary schools, are working in leading restaurants and hotels throughout the country. For the fourth year in a row, C-CAP has received a four-star rating from Charity Navigator, the highest rating from the nation’s largest evaluator of charities. For more information visit, www.ccapinc.org.

The C-CAP Council Los Angeles Board: Barbara Fairchild Chairperson, Alice Hart, Andy Harris, Art Sezgin, Caryl Chinn, Debbie Schlesinger-Greenwood, Eric Boardman, Gail Carney, Jayne Portnoy, Jennifer Sezgin, Jet Tila, Lisa Fontanesi, Lorri Wressell, Terrie Cooper.

Follow C-CAP Los Angeles for the latest updates on:

Facebook: https://www.facebook.com/CCAPLosAngeles/

Twitter: @CCAPLosAngeles

Instagram: @ccaplosangeles

C-CAP – Careers through Culinary Arts Program

202 West 1^st, Suite #6-0410

Los Angeles, CA 90012

T: 213-542-1967

www.ccapinc.org

15TH ANNUAL SAN FERNANDO VALLEY FOOD & WINE FESTIVAL, MAY 13, 2017

April 19, 2017 by evebushman

THE LOS ANGELES MISSION COLLEGE (LAMC) FOUNDATION HOSTS 15th ANNUAL SAN FERNANDO VALLEY FOOD & WINE FESTIVAL

Theme – “International Cuisine”- Fundraiser at Los Angeles Mission College Supporting Student Scholarships

SYLMAR, CA – The Los Angeles Mission College (LAMC) Foundation will be hosting the 15^thAnnual San Fernando Valley Food & Wine Festival on Saturday, May 13, 2017.

This signature event raises crucial funds for our scholarship programs which provides a local financial support system for students and has awarded more than $100,000 in scholarships, thanks to the success of events like this. It will be an exciting and fun-filled day to include exquisite cuisine prepared by our award-winning Culinary Arts Institute, wonderful wines, a silent auction, live entertainment and much more!

Mayor Eric Garcetti has personally confirmed his attendance. We expect many other civic and community leaders to attend and so should you!

“San Fernando Valley Food & Wine Festival is a yearly must-attend event for the San Fernando Valley.”

This year’s Annual Food & Wine Festival is expected to draw hundreds of guests in the beautiful Los Angeles Mission College Culinary Arts Institute Building on the afternoon of May 13 from 4:00 PM to 8:00 PM.

With a theme of “International Cuisine” attendees will enjoy cuisine from around the world, pared with wines to complement each dish. In addition, we will be hosting a silent auction, pastry pavilion, and live entertainment provided by local artists.

Meet our amazing faculty and staff of master chefs, including Culinary Arts Department Chair, Chef Louis Eguaras. His past experience includes: Executive Chef of Presidential Culinary Services; Author of bestselling book “101 Things I Learned in Culinary School,” and former White House Chef at Camp David Presidential Retreat and The White House.

General admission tickets are $65 and VIP tickets are $150. All tickets will include a beautiful souvenir stemmed wine glass to commemorate the event.

VIP tickets will include: Lanyards which allow entrance into the VIP lounge area; A private tour of our state-of-the-art kitchens in action; autographed copy of Chef Louis Eguaras’s bestselling book “101 Things I learned in Culinary School.”; special foods to be served in VIP area only one hour before the admission of the general public; select champagnes served in VIP area only

To purchase tickets, please visit http://sfvfw.com/ or call: 818 364-7600 ext. 7111

About the Los Angeles College Foundation: The Los Angeles Mission College Foundation is the support arm of the college, made up of community members and civic and business leaders. The mission of Los Angeles Mission College Foundation is to raise funds and provide stewardship for funds already raised, through annual scholarship drives, special events, grant applications and business partnerships. Our goal is to provide a local financial support system to needy and deserving students entering and continuing their education at Mission College. Our vision is to improve the quality of life in our community by providing support for individuals from diverse backgrounds to pursue quality accessible educational programs and services.