11:06 In Studio

Food and wine became such a passion that Jim returned to France two years later, after saving money from his job as a short-order cook. After a few classes at Le Cordon Bleu, Jim wormed his way into the kitchens of the then 3 star restaurant Vivarois. Because of Vivarois’s relatively small kitchen and staff, there was plenty of opportunity to learn all facets of a very refined cuisine. After Vivarois, Jim worked in restaurants in Paris and later landed a position at George Blanc (then called Chez La Mere Blanc) where he was exposed to the renowned cooking of Burgundy and Bresse, where the famous Bresse chickens are raised.

Jim returned to America in 1979 and started making the rounds of New York French restaurants where he was able to reinforce so much of what he had learned in France. In 1980, Jim finally had a restaurant of his own, the 38-seat Le Petit Robert, in Greenwich Village. Having his own restaurant enabled Jim to experiment and develop his own cooking style—regional and country cooking with the finesse of la grande cuisine. In a review in Gourmet magazine, Jay Jacobs described Le Petit Robert as "what may be the most creative restaurant in New York." Jim had Le Petit Robert for four years before the restaurant lost its lease and Jim was back on the streets looking for work. Soon, he began teaching at The French Culinary Institute in Manhattan and ended up writing much of the school’s curriculum. Jim also taught at Peter Kump’s New York Cooking School (now called the Institute of Culinary Education) and at the New York Restaurant School.

While teaching, Jim wrote his first book, Sauces. The book was much acclaimed—one reviewer called it "one of the best books in English of the [then 20th] century." Richard Olney, Jim's mentor, compared it with Escoffier’s Guide Culinaire. The book went on to win the prestigious Cookbook of the Year Award from the James Beard Foundation. Nine more books followed, virtually all award winners or nominees.

While working on his seafood tome, Fish and Shellfish, Jim started experimenting with photography and whenever he had the chance took classes at The New School and the Rockport Photography School in Rockport Maine. Soon he was doing the photography for his own books.

In addition to traveling around the United States teaching cooking, Jim works in his Brooklyn home/office/studio writing, photographing and maintaining his website. He has just submitted a large manuscript for an upcoming book The Essentials of Baking.

A native of Milan, Italy, Franco Ziliani is one of Italy’s top wine writers, and has written Italian wine since 1984. He contributes to a wide range of specialized and mainstream dailies and magazines, including the Corriere Vinicolo, De Vinis (published by the Associazione Italiana Sommelier), Bibenda, the British magazine Decanter, and the Californian magazine Wine Business Monthly, among others. His writings also appear regularly at LaVINIum and Sommeliersonline.it. He is a member of The World of Fine Wine editorial board and a contributor to the Tom Stevenson Wine Report (in collaboration with master of wine Nicolas Belfrage). His blog Vino al Vino takes its name from the Italian proverb pane al pane, vino al vino: "call bread bread, call wine wine." Like the title of his blog, Franco isn’t afraid to "call a spade a spade." His straight-from-the-hip style and often-humorous posts are balanced by his immense wine knowledge, erudition, and his often self-effacing honesty. Franco greatest passion is Nebbiolo – Barbaresco and above all Barolo, but wines from Valtellina as well. He also counts Brunello di Montalcino and Châteauneuf-du-Pape among his favorites.

Frank Klein, Wine & Beverage Director, Operating Partner As Wine and Beverage Director, Frank Klein will bring to Fish & Farm an expertise in food friendly and affordable wine lists. As its Operating Partner, he will exercise a long-held passion for locally grown organic ingredients, elegantly prepared and served in a comfortable atmosphere at affordable prices. His focus will be on professional, friendly service. Klein is best known as an industry consultant who has helped restaurants of all sizes maximize their resources and enhance profitability. He and his partners represent nearly two dozen San Francisco restaurants including many listed among the Bay Area Top 100. His projects have been diverse as concepting and designing restaurant facilities for the National Park Service, working on bringing down food and labor costs for single operators, and assisting developing chains tighten their operations and ready for expansion. In a unique role he helped Stanford University open luxury boxes and VIP concessions at its new football stadium, and assisted the school as it streamlined operations at other key facilities. Klein is considered a source by media for his expert opinion on restaurants and the dining experience. As a San Francisco restaurateur, Klein's successes have included his First Crush restaurant, at which he pioneered unique wine by-the-glass programs. San Francisco Chronicle food editor Michael Bauer recently described the venture as ahead of its time, and the newspaper once hailed First Crush as "perhaps the king of flights." Klein's second venture, Biscuits and Blues, earned a reputation as the nation's premier small blues venue and in 1999 was awarded the WC Handy Award for Best Blues Club in America. As Klein describes it, "Biscuits and Blues was operated like an old time super club, with good food, great wine, and a maitre'd who gave everyone a good seat."

Klein was persuaded to re-enter the restaurant world by a concept that speaks to his heart. "I want Fish & Farm to prove that you can offer ethically raised fish and farm items, serve them affordably, establish a low eco footprint and showcase the food of a talented chef alongside reasonably priced organic and biodynamic wines --all with little more effort than it would normally take to create a restaurant" he said. "Fish & Farm is the direction all responsible restaurants will go, and we plan to bring the concept to the door of many cities."

Klein is a graduate of Loyola Marymount University in Los Angeles with a Bachelor of Business Administration in Management degree. He enjoys staying fit, exploring new food and dining experiences, and spending as much time as possible with his wife and two children.

Jacob Des Voignes and (outgoing) Charlie Kleinman came to Fish & Farm with impressive culinary resumes. Most recently, the pair worked together as co-chefs of The Fifth Floor in San Francisco, where they are credited with helping the restaurant maintain its coveted Michelin star. They bring enthusiasm and expertise to their new positions, and look forward to continuing the restaurant’s mission of serving sophisticated, local fare. Jacob Des Voignes One of 27-year old Jake Des Voignes first culinary experiences was working as a line cook at Restaurant Miro at the Bacara Resort & Spa in Santa Barbara under chef Remi Lauvand, who taught Des Voignes about classic French technique. After Miro, he went to New York to work at chef Tom Colicchio’s Craft in New York City, where he first laid hands on "the finest products possible" and gained respect for the quality in a simple vegetable or cut of meat. "I learned there that when you are using good foods, there’s no need to hide with a heavy sauce," he says. After Craft, Des Voignes – a Folsom native - returned to California and began work at The Fifth Floor, where, like his partner Kleinman, he worked his way up from line cook to chef in just three years.

Flea St. Café 3607 Alameda de las Pulgas Menlo Park, 650.854.1226

jZCool- Eatery and Wine Bar- 827 Santa Cruz Ave Menlo Park, 650-325-3665

CoolEatz- Catering 827 Santa Cruz Avenue Menlo Park, 650-325-2068

Cool Café- Cantor Center for Visual Arts Lomita Drive & Museum Way Stanford, 650-725-4758

Jesse’s work has expanded from her local community, to a national and international audience. She has traveled around the globe connecting to local farmers, shop keepers and families’ embracing what is local, sustainable and to what connects us.

Jesse has been the creative force behind five unique restaurants and the author of six books as well as numerous articles. She is a much sought after spokesperson, speaker, teacher and presenter. Jesse spends her free time in her community garden, with her family, children and grand-children.

books authored

* Tomatoes: A Country Garden Cookbook, Collins, SF 1994

* Onions: A Country Garden Cookbook, Collins, SF 1995

* Breakfast in Bed, Harper Collins, NYC 1997

* Your Organic Kitchen, Rodale Press, PA 2000

* Toast: Sixty Ways To Butter Your Toast and More, Chronicle Books 2003

* The True and Real One Pot Cookbook., Chronicle Books, Autumn 2006

* Simply Organic - Chronicle Books, Coming in Spring 2008

Chief Culinary Officer Chef and co-proprietor of Left Bank, Roland is responsible for overseeing the culinary operations of all three restaurants. Internationally acclaimed for his exceptional French cooking, Chef Passot has designed a simple, seasonally-changing French brasserie-style menu.

A native of Lyon, known as France's gastronomic capital, Roland commenced his restaurant career by simultaneously going to school and working as apprentice to many fine chefs, including Jean-Paul LaComb at Leon de Lyon. At the age of nineteen he became the chef de cuisine at Pierre Orsi. After two years at Orsi, Jean Banchet, chef-owner of Le Français in Wheeling, Illinois, persuaded Roland to come to the United States and become a member of his award-winning restaurant team. During this period, Le Français was regarded as the finest French restaurant in North America. Roland remained in Chicago for four years.

In 1980, Roland relocated to San Francisco as the opening chef of Le Castel. Then in 1981 Jean Banchet played another integral role in Roland's career by appointing him as chef to The French Room at the Adolphus Hotel in Dallas, Texas. As Roland likes to say, he became a Texan for a few years and even perfected his Texan drawl. In 1988, Roland returned to San Francisco and opened La Folie with his brother George and his wife Jamie. Since that time, La Folie has achieved tremendous critical acclaim. Zagat Restaurant Survey, Gault Millau and San Francisco Focus have rated La Folie as one of the three best restaurants in San Francisco. Gourmet Magazine awarded La Folie "Best Food in San Francisco" in 1996. In 1998, La Folie was inducted into the Nation's Restaurant News Fine Dining Hall of Fame. In 1990 Roland himself was awarded the coveted James Beard Rising Star Chef award. As a result of Roland's culinary prowess and his contributions to French cuisine, he was inducted as a Maître Cuisiner of France in 1991. Roland is well respected in the industry for his passion and culinary expertise. He is one of the most popular instructors at nationally acclaimed state-of-the-art Draeger's Culinary Center in both Menlo Park and San Mateo. Roland is a regular participant in the San Francisco Chronicle's weekly food evaluations, appears occasionally on local television cooking shows, and recently starred in a national PBS promo spot. He frequently donates his efforts and energies to numerous charities and is a regular participant in Meals on Wheels and The James Beard Foundation. In July 1994, in partnership with long-time food service executive Edward Levine, Left Bank in Larkspur opened to much anticipation. Four years later in 1998, the second Left Bank opened in Menlo Park. Pleasant Hill opened in October 2000 and two additional Left Banks, in San Jose and San Mateo, opened in 2003. As the New York Times says, "Left Bank represents Roland's longtime passion for a simple, friendly place where people can drop in and have just oysters and a glass of wine, or a full meal."

Salon highlights feature chocolate tasting, demonstrations, chef & author talks, wine pairings, a live chocolate body frosting demonstration, ongoing interviews by TasteTV's Chocolate Television program, and book signings of the newest Intenational Chocolate Salon publication, "The Chocolate Guide (2008 Western Edition)". The Salon will also include a Silent Auction charity fund-raiser for Holy Family Day Home, providing care and education for homeless children.

As if that weren't enough for chocolate lovers, the Salon includes in the private Presentation Lounge two screenings of the Sarah Feinbloom short film: "In Search of the Heart of Chocolate: A filmmaker, a chocolate shop, assorted chocoholics, and lots and lots of chocolate (may contain nuts)." Chocolate Tasting Panelists include author Cara Black, Celebrity Chef Joey Altman, Food Critic Leslie Harlib, and others.

participants include NEWTREE Gourmet Belgian Chocolate, The TeaRoom, Coco-luxe Confections, Saratoga Chocolates, Sacred Chocolate, Guittard Chocolate, The Chocolate Traveler, San Francisco Toffee Company, Marti Chocolatt, Christopher Elbow Artisanal Chocolate, Chocoholics Divine Desserts, Cosmic Chocolate, Poco Dolce, The Xocolate Bar, Jade Chocolates, Patchi Le Chocolat, Ghirardelli Chocolate, Gateau et Ganache, Charles Chocolates, Amano Artisan Chocolate, Trader Joes, Moonstruck Chocolate Cafe, Rushburn Toffee Company, Chuao Chocolatier, Schoggi, Scharffen Berger Chocolate Maker, Coco Delice Fine Chocolates, Vermeer Dutch Chocolate Cream Liqueur, Nespresso, Silver Stone Wines, Sol Rouge Winery, Victorian Chocolate Molds, Le Creuset, Swissmar, Putumayo World Music, Chocolate Television and TasteTV, and more.

Sara Vivenzio, the Founder and Director of The Cheese School of San Francisco 2155 Powell Street, 2nd Floor San Francisco, CA

The Cheese School of San Francisco is the only institution of its kind in the Bay Area dedicated to helping individuals and groups maximize their enjoyment of cheese and its accompaniments through education and tasting events, both structured and informal.

Founded in 2006 by Sara Vivenzio, The Cheese School of San Francisco and its roster of expert instructors offer regularly scheduled classes as well as corporate events and private parties, held either at its classroom facility in San Francisco’s North Beach neighborhood or at the client site.

The Cheese School of San Francisco is committed to building a complete curriculum, with classes and tasting events that can be taken alone or in combination to satisfy food lovers of all types, from the merely curious, to the serious cheese enthusiast, to the food service professional.

Classes and events are designed to be fun, informative and most of all, delicious.

Chef Roy Yamaguchi's 20th Anniversary Culinary Tour dinner

Thursday April 10^th- $100 per guest -including paired wine.
Roy's San Francisco 575 Mission St.

Executive Restaurant Chef Ty Mahler

Taste of the Nation- event to end Childhood Hunger in the US

Hosted by Contestants from 'The Next Iron Chef'

Sunday, April 6, 2008

5:30pm Hors D'oeuvres, 6:30pm Dinner

WHERE: Traci Des Jardin's Acme Chophouse

TICKETS: VIP - $300, General Admission - $250

amazing Chef line-up includes Michael Symon (Cleveland's Lola/Lolita), SF’s own Traci Des Jardins (Acme Chris Cosentino (Incanto), Elizabeth Falkner of Citizen Cake and Orson

* Tyler Florence returns as Master of Ceremonies.

Consul General Yasumasa Nagamine, The Consulate Of Japan

Sebastopol, CA 95472 ** Founders Audrey & Barry Sterling

"Eat, Drink & Be Green"

Sunday April 20, 20081 to 4pm At Iron Horse Vineyards

Ticket prices $50 General Admission $250 for the All Access Pass

A fun, grass-roots, eco-event, benefiting four green non-profits, featuring a walk around tasting of spring releases from the aptly named Green Valley, represented by DeLoach Vineyards, Dutton-Goldfield, Freeman Family Winery, Hartford Court, Iron Horse Vineyards, Marimar Estate, Orogeny and Patz & Hall.

Bob Giacomini, Owner, Point Reyes Farmstead Cheese Company

Jill Giacomini Basch, Managing Partner

Lynn Giacomini Stray, Managing Partner

Point Reyes Farmstead Cheese Company Point Reyes Station, CA

The company's mission is plain and simple: to produce the nation's premier brand of high-end, blue table cheese.

Perbacco Restaurant, 230 California St San Francisco, CA 94111

Owner Umberto Gibin

Chef/Owner Staffan Terje

with Gene Burns and Michael Mondavi

Luce, 888 Howard Street San Francisco, CA 94103

Dinner at Luce with Gene Burns and Michael Mondavi by Executive Chef Dominique Crenn with wines by Michael Mondavi, from his new wine company Folio.

Sunset dinner Cruise onboard Signature Hospitality’s yacht, the San Francisco Spirit-enjoy the spectacular cuisine of Walnut Creek’s best restaurants- Walnut Creek Yacht Club, Va de Vi, Lark Creek Walnut Creek and Signature Hospitality.

Monday May 19th 40 couples, 500 per couple (250 per individual)

Hosts, Gene Burns and Dr Dean Edell

San Francisco with the Hotel Kabuki and the O Izakaya Lounge

Napa Trinitas Cellars in the Meritage Resort and Spa

Sonoma with MacArthur Place Hotel & Spa

San Francisco with The Monaco Hotel and the Grand Café

San Francisco with the Serrano Hotel and Ponzu Restaurant

Claudine Pépin Many of you have watched Claudine Pépin in partnership with her father, world-renown chef, Jacques Pépin, preparing delicious meals and sharing cooking techniques on  "Jacques Pepin’s Kitchen: Cooking With Claudine" and "Jacques Pepin’s Kitchen: Encore With Claudine." Two of their public television shows have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including "Cooking Live with Sara Moulton" and "Good Morning America."

After an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine  spent a great deal of time in the wine industry.  She spent two years as the ’Brand Ambassador’ for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York.

In 2002, Claudine was named "Woman of the Year" by the Academie Culinaire de France – Filiale des Etas Unis. She and her husband, Rolland Wesen, who like her father is also a chef were married in 2003 and had a daughter, Shorey Evelyn, in 2004. They have now happily settled into life in Denver.

This will grow to approximately 3,000 cases. 'Our goal is to be a little like Opus One. Where Opus is the size of a larger first growth Bordeaux, our goal is to be on the smaller size of a first growth Bordeaux,' Mondavi decanter.com.

The wine is produced by Tim and his sister Marcia, along with 94-year-old patriarch Robert and his wife Margrit. Tim's five children are also playing a hands-on role in the new brand. At present, Continuum is focused on the Napa Cabernet blend. 'I would love to pursue a Pinot Noir project on the Sonoma Coast, but that's ten years down the line,' Mondavi said. Describing his father as the 'spiritual godfather' of the project and his sister Marcia as his 'closest confidant', Tim said, 'my father's aspiration was always to produce wines recognized as among the finest in the world. My goal is to continue our commitment to wine at that very high level.'

* the Hawaii Dinner will include locals Ron Siegel and Hiro Sone (Ame, Terra)

The 20th Anniversary Culinary Tour is a celebration of two decades of Yamaguchi's unique and award-winning contribution to the culinary arts, as one of the pioneers in Euro-ethnic cuisine. He holds the distinction of being honored early in his career with the prestigious James Beard "Best Pacific Northwest Chef" award – making him the first award recipient from Hawaii.  A graduate of the Culinary Institute of America, Yamaguchi now serves on the highly respected Board of Trustees.  As testimony to his success, there are now 34 Roy's restaurants worldwide in 11 states, Japan and Guam.
"Since the opening of my first restaurant in 1988, I have always tried to create an alternative to the ordinary and the expected," says Yamaguchi.  "It is deeply gratifying that the food I love to prepare has been embraced by so many throughout the world." 
Over the last 20 years, Yamaguchi has had many opportunities to share his passion for food and his culinary sense of adventure with thousands of people here and abroad, from royalty and celebrities, to tourists and Roy's loyal local guests. 
His continued quest for new, innovative ingredients and preparation techniques has taken him to spectacular exotic locations, with his cooking tours through Thailand, South Africa and Egypt as well as Europe and the Far East. 
Well-respected by the culinary profession, Yamaguchi has collaborated with many of his esteemed fellow chefs at charity and community events over the years to raise hundreds of thousands of dollars for worthy causes. Yamaguchi has committed to donating a portion of the proceeds from the 20th Anniversary Culinary Tour dinners to Food & Wine's Grow for Good campaign that is projected to raise $1 million for Farm to Table, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture. "When I opened Roy's I wanted to cook in a style that made sense to me, using fresh local ingredients as much as possible," states Yamaguchi.

Roy's 20th Anniversary Culinary Tour will conclude in Honolulu with the 20th Anniversary Spectacular to be held on October 4 and 5. The event will be staged near the iconic Diamond Head, the most famous volcanic crater in the world, located on the southeast coast of O'ahu overlooking Waikiki and the Pacific Ocean. The event extravaganza will feature cuisine by a pantheon of renowned chefs:  Nobu Matsuhisa, Alan Wong, Lee Hefter, Charlie Trotter, Charlie Palmer, John Besh, Michael Lomonaco, Alessandro Stratta, Tetsuya Wakuda, Eric Ripert, Sam Leong, François Payard, Hiro Sone, Lissa Doumani, Raphael Lunetta, Michael Ginor, Don Pintabona, Floyd Cardoz, Yuji Wakiya, Tony Liu, Ron Siegel and Hiroyuki Sakai.  A portion of

In 1998, Ming and Polly Tsai opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire Magazine honored Ming as "Chef of the Year 1998." Almost a decade later, the popularity continues. The James Beard Foundation crowned Ming "2002 Best Chef Northeast," and, since 2002,  Zagat Restaurant Guide has rated Blue Ginger the "2nd Most Popular Boston Restaurant." In 2005, Ming was honored as "Restaurateur of the Year" by the Massachusetts Restaurant Association.

Ming is national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. Ming is also a founding member of Chefs For Humanity, a coalition of chefs and culinary professionals who organize relief and fundraising for people in need throughout the world. Ming is proud to have cooked for the police force and displaced victims of Hurricane Katrina in Gulfport, Mississippi.

In the winter of 2000, Ming launched his Blue Ginger line with Target, the on-trend, quality-focused retailer. Ming's Blue Ginger line of tasty, easy-to-use Asian-inspired ingredients and snack foods is available exclusively at Target stores nationwide. In 2005, owing to Ming's popularity and market viability, Target planned a major line expansion. Ming’s frozen dim sum, noodle bowls, rice bowls, stir-fry kits and flavored chips and sauces arrived in stores in September. These delicious, exotic meals bring Ming's East-West cooking from the microwave or skillet to the table in minutes!

Ming is currently the host and executive producer of the Public Television cooking show, SIMPLY MING, now in its fifth season. His Simply Ming video podcasts, the first of their kind, feature tutorials on everything from filleting fish to decanting wine. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai.  Ming's Quest, his popular cooking adventure series, and East Meets West can be seen on Fine Living Network. For the past two years, SIMPLY MING has been awarded the prestigious CINE Golden Eagle Award. In addition to television, Ming is also the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming's Master Recipes. Take a look around ming.com -- Ming’s information-based site focusing on East-West living, for recipes, ingredients, culinary gadgets, signature products, updates on Ming, his restaurant and more.

San Francisco with the Hotel Kabuki and the O Izakaya Lounge

Founder Jill Litwin was first inspired to start cooking for kids when she witnessed a friend feeding her young child a meal of canned green beans. "I just couldn't believe there wasn't anything available for moms to buy that didn't come from a can or contain artificial flavorings or unhealthy preservatives," said Litwin.

Inspired, Litwin asked if she could cook for her friend's son, Satchel, and created unique, all-in-one, healthy toddler meals, which soon caught on. The local mothers in Burlington, Vt., were asking for Litwin's services and she knew she was onto something. Litwin began in-depth research and realized that there was a real gap in the marketplace for her niche product. She made the decision to pursue her passion full-time and moved to Northern California, where she could find the freshest, all-natural, organic ingredients and a large audience of busy, health-conscious parents. She developed her Puffet concept and recipes at La Cocina, a non-profit shared-use, commercial kitchen and business incubator in the Mission district of San Francisco.

Every month Litwin expands on the Puffet by creating a "Reci-Pea" for visitors to the company's website and readers of the Peas of Mind electronic newsletter. March's healthy Reci-Pea is for Puffet Drop Soup, featuring the Eat Your Greens flavor in a take on the classic egg drop soup. Past Reci-Peas encouraging Puffet creativity include Puffets a la Mode, Caramel Apple Puffets, Edamame Stuffed Puffets, and Puffet Pot Pies. Adults seem to enjoy Puffets as much as kids, often heating them up for a quick, healthy snack.

With exposure everywhere from NBC Nightly News to the New York Times, and constant praise on hundreds of parenting and family blogs nationwide, Litwin says the response from consumers has been overwhelming.

"Peas of Mind is extremely conscious of our customer feedback and the current demands of busy families. We have received many product suggestions over the years, but the most overwhelming request has been for non-dairy Puffet flavors," said Jill Litwin, the company's founder and owner. "Childhood food allergies are on the rise and dairy allergies are of particular concern to growing kids and their parents. We are confident our two new flavors will meet that demand with a great-tasting, healthy product."

Peas of Mind is available at retailers such as Whole Foods Market and SuperTarget. The complete list of retailers is available at www.peasofmind.com.

• Green and Green Architects *California arts and crafts
• All California Wines
• Fall Festival with Farmers, Wines and Art
• Audi Affiliation - drive a dream car when visiting the property

Jeff Jackson is Executive Chef of The Lodge at Torrey Pines, the luxury hotel, golf resort and spa in La Jolla, California. Jackson oversees the culinary concept and menu development at the 173-room California Craftsman Style property, which features a signature restaurant, A.R. Valentien, two lounges and a casual restaurant, The Grill, as well as meeting and banquet facilities. Prior to joining The Lodge, Jackson was Executive Chef at Shutters on the Beach in Santa Monica, California. Jackson played a critical role opening that award-winning property and its sister property Casa Del Mar, and established Shutters’ culinary style with a straightforward approach to American and California cooking. He brings more than 30 years of culinary experience to The Lodge, having cooked at some of the finest tables in the country. Classically French-trained under legendary culinary expert Jean LaFont, Jackson has mastered his own trademark style of market driven seasonal cooking based on sound craftsmanship. The ever-changing menus are determined and influenced by seasonally available foodstuffs from some of California’s finest organic farms, orchards and fish mongers.

Jackson worked with Jean Banchet for two and a half years at his celebrated Le Francais and later spent more than five years at Chicago’s Park Hyatt Hotel, first as Executive Sous Chef at the property’s award-winning La Tour Restaurant, and later as Executive Chef of the hotel. Jackson’s mastery of flavors and menu creations helped earn La Tour Restaurant the prestigious Ivy Award from Restaurants & Institutions Magazine. In 1988 Jackson won the esteemed USA Bocuse d’Or Culinary Gold Cup competition and represented the United States in the world competition in Lyon in 1989. He is a graduate of the Culinary Institute of America, Hyde Park, New York.

Presented by the Wall Street Journal'

Thursday March 27^th 2008 VIP 5pm ($185.00)

Grand Tasting 7-10pm ($95.00)

www.toastofthetown.com or 1-800-847-5949

** give away a pair of VIP tickets,

** see the new children's book

The Mustard Museum began when Barry Levenson found himself awash in grief after his beloved Red Sox lost the seventh game of the 1986 World Series. He went to an all-night grocery, roamed the aisles, and heard the voice coming from the mustards: "If you collect us, they will come." He did and they have.

Nobody knows mustard like the folks at the Mount Horeb Mustard Museum. Ever since Barry started collecting mustards in 1986, we've been tasting and enjoying mustards from all over the world. Our collection stands at over 4,600 mustards. We sell oodles of different mustards - nearly 500 at last count. The bottom line - WE KNOW MUSTARD!

Located on Main Street in downtown Mount Horeb, Wisconsin, we're open from 10 a.m. to 5 p.m., seven days a week (except New Years, Easter, Thanksgiving and Christmas).

Bayleaf

Bleaux Magnolia

Dean & DeLuca

Elaine Bell Catering Company

Hydro Bar and Grill

Julia's Kitchen

Kinyon! Culinary

Market

Meadowood Napa Valley

Napa Marriott Hotel & Spa

The Meritage Resort & Spa

Rings Restaurant

Silverado Resort - two chefs entering

Tuscany

Zuzu

Telephone: (707) 257-5200

Thomas Odermatt owner of Rotisario at the Oxbow Market

Thomas Odermatt, the proprietor of Rotisario, is the son of a Metzgermeister, Swiss for Master Butcher, and has quickly established himself as the region’s foremost authority on the rotisserie method of grilling. Dubbed the "Rotisseriemeister", Odermatt continues the tradition of fine European rotisserie cooking by serving some of the healthiest and most flavorful grilled meats available. Roli Roti trucks can be found at farmers markets throughout Northern California, from

San Jose to Sausalito to Davis. The Rotisario, retail shop and rotisserie at the Oxbow Public Market will be located within the central market hall, where Odermatt and his staff will have the flexibility to offer dine- in selections, in addition to convenient take-out for those on a busy

schedule.

* The Wine Tasting Salon, Lounge and Art Gallery is open 12 p.m. to 6 p.m. daily. Open to the public.

* Sunday thru Thursday the last tasting is performed at 5:30 p.m.

* Extended hours Fridays and Saturdays to 10 p.m. During these hours wines-by-the-glass, wine flights and cheese plates available for purchase. Come and take pleasure in the legendary hospitality of the Ceja family!

Conveniently located in the heart of downtown Napa and surrounded by world-class restaurants, our chic new wine tasting salon, lounge and art gallery offers the most complete sensory experience in the valley. Taste our award winning wines, sample artisan cheeses, view original works by local artists and relax in the most luxurious leather sofas to the tunes of groovy salsa and Latin funk. We welcome tourists and locals alike -

Enjoy and sample a minimum of four wines from our portfolio that may include our Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, two blends (Vino de Casa White and Vino de Casa Red) and our soon-to-be released dry Rosé called Bella Rosa.

The Artist Series Through the artist exhibitions, Ceja Vineyards aims to create a cultural center in Napa that promotes conversation and provides a platform to the voiceless not just in this country but abroad as well. We're proud to introduce "The Woodland Series" by our first featured artist - Maceo Montoya. Please click HERE to read his bio and view works from the series.

Toni Chiappetta As a little girl, the only reason Toni ate dinner was to get to dessert. From the Table Talk pies at her parents’ luncheonette, to her first chocolate cake experiments, dessert has always been a huge part of her life..

Tess, Toni’s mom, was her first cooking teacher, followed by Cambridge School of Culinary Arts, Albert Kumin and Peter Kumps’ schools in New York. Toni’s first baking for money job was at Icarus in Boston, then Sfuzzi in Philadelphi, then Bistro Don Giovani in the Napa Valley..

Sweetie Pies began in a very small apartment kitchen with a bread box sized oven. After presenting samples to Napa Valley Coffee Roasting Company, business took off! Within four months, the operation moved to a real kitchen with commercial ovens, and for the first time, Sweetie Pies had a payroll.

Today, Sweetie Pies is a booming business with a staff of dedicated bakers, some of whom still remember the early days of delivering warm muffins in the back of the Honda.

Toni continues to oversee every aspect of the operation, from developing new recipes to training new culinarians. Toni takes out the garbage, pays the bills and continues to try to satisfy her incurable sweet tooth.

.

There will be many fabulous silent auction items for the wine and food lover including hotel stays, private winery stays, tours and tastings. Bring your friends and family and your walking shoes for a short walk through the vineyards and the chance to win some great prizes.

Pat Summers, and her team, including Connie and Amber

The Mustard Judges and Chef Contestants

Mark Stamos, our on-site engineer

The On-site KGO Team

Our San Francisco Engineers

The News Room

Joel Riddell, Executive Producer of Dining Around with Gene Burns

* Over 30 top Bay Area chefs will feature signature dishes along with ten premium wineries in an effort to raise awareness and money to aid the fight against human trafficking in Southeast Asia and India. The evening will include the opportunity to meet Martin Yan and other celebrity chefs. A tasting reception, Vietnamese fashion show, live auction and raffle will follow.

"I am proud of making the greatest beer in the world …

over 10 million pints of GUINNESS are enjoyed daily around the world."

The secrets of the world’s greatest beer lie within one man, Fergal Murray. As the resident Guinness and Smithwick’s Brewmaster, Fergal Murray has spent the last 24 years mastering the craftsmanship of Guinness and continuing the legacy of Arthur Guinness and the traditions of brewing the world’s most famous stout and Ireland’s oldest ale. Since being named Brewmaster in 1995, Murray has traveled to hundreds of cities in dozens of countries around the world and visited upwards of 10,000 bars serving as an ambassador to millions of Guinness adorers. To the beer lover, Murray may very well have the world’s greatest job. Murray leads the Guinness experience making sure every ounce of Guinness leaving St. James’s Gate in Dublin is of the highest quality. From tasting every batch of Guinness to expanding brewing capabilities, the Brewmaster oversees the day-to-day operations in Dublin. He is an expert on the products, on the brewing processes and on the ingredients that make up some of the world’s most desirable beverages. Murray began his career with Guinness as Research Chemist in 1983 after receiving an Applied Sciences degree from Trinity College in Dublin, Ireland and an MBA from Open University, also in Ireland. Shortly thereafter, the Institute of Brewing in London called and Mr. Murray, while still employed as a Guinness Team Member, successfully completed a grueling curriculum and was awarded a Master Brewer degree. Fergal Murray’s career as a Guinness and Smithwick’s Team Member has taken him from Nigeria to the United States and back to Dublin. Aside from overseeing quality assurance Murray represents Guinness and Smithwick’s as a technical and consumer ambassador in markets around the world. He ensures the authenticity of Guinness’ products and principles across all business entities from the brewers on down to the bartenders through seminars, workshops and training worldwide. Serving as the ambassador to the consumer, Murray takes pride in spreading the spirit of the Guinness brand and the Guinness experience. He has assisted in the creation of numerous consumer targeted initiatives including leading the World’s Largest Toast in Denver, serving as the guest of honor in Chicago’s famed Saint Patrick’s Day Parade, and hosting the Guinness’ "Pour the Perfect Pint" Competition.

Having starred in the first ever-global Guinness TV advertisement, Murray is recognized as the face of Guinness.

GUINNESS was the first stout ever – a richer, darker form of porter. Brewed in Dublin, Ireland since 1759.

At the age of just 34, Arthur Guinness acquired an abandoned brewery called St. James’s Gate, in 1759.

He also ensured the future of his brewery by astutely signing a 9,000-year lease.

By 1930, 1 out of every 10 men in Dublin earned a livelihood from St. James’s Gate Brewery, which offered generous wages and daily pints.

Production: All GUINNESS Draught is crafted at St. James’s Gate Brewery in Dublin, Ireland.

Our key ingredients - other than inspiration - are roasted, malted barley, hops, yeast and water from the Wicklow mountains. Over 10 million glasses of GUINNESS beer are enjoyed every single day around the world, and 1.8 billion pints are sold every year. GUINNESS beer is available in well over 100 countries worldwide and is brewed in almost 50. GUINNESS is best served between 36°f - 45° f. GUINNESS Draught is 4.2% Alcohol by Volume.

• France's Largest Wine Region
• France's Second Largest Sparkling wine
• The number one region for the French, ordering in restaurants in France
• The Loire Valley is the third most popular tourist destination in France after Paris and the Riviera. The ancient cities, famous ch�teaux and cathedrals, the unspoiled character of the Loire itself, the beauty of the surrounding countryside, and the fame of the vineyards attract large numbers of visitors all year.

Benoît Roumet is director of the Bureau Interprofessionel des Vins du Centre (BIVC), the winemakers association of the Centre region, which encompasses the appellations of Sancerre, Pouilly Fumé, Menetou-Salon, Reuilly, Quincy, Coteaux du Giennois and Châteaumeillant. He has held this position since 1994.

Benoit holds a Masters degree in economics from the University of Limoges and a certificate in "management marketing and economics of the California wine industry" from the University of California, Davis. He earned a PHD in marketing and management in the wine and spirits industries from the Universities of Paris and Grenoble, for which he did research in eleven countries.In addition to his duties at the BIVC Benoit writes on wine and related issues for several local and national publications in France

- he really knows all the growers and what is going on in the region (he lives in a building where the two other apartments' tenants are winemakers, one is one of the cousins from Domaine Vacheron), and is a dynamic and enthusiastic advocate for the region.

was born in the Potrero Hill neighborhood in San Francisco, and grew up in various neighborhoods around the City. For the past two decades, Sophie has lived in the City’s Bayview District where she has been active in the local community. During this time, Sophie earned a living working as a union electrician for Amtrak (International Brotherhood of Electrical Workers Local 360) repairing the trains that pass through San Francisco neighborhoods. Sophie’s mother, Enola Maxwell, directed the Potrero Hill Neighborhood House, a nonprofit community center that provides a wide variety of services to local residents, for over 25 years. Like her mother, Sophie embodies a strong sense of community activism. She was Chairperson of the Southeast Project Area Citizens Advisory Committee to the San Francisco Redevelopment Agency, Board member of the Southeast Alliance for Environmental Justice, and a member of both the Third Street Light Rail and the Southeast Waterfront advisory committees. In 2000, Supervisor Maxwell was elected to the San Francisco Board of Supervisors as the representative of San Francisco’s District 10, encompassing the Potrero Hill, Bayview-Hunters Point, Visitacion Valley, Portola/Silver Terrace, Dogpatch, and Little Hollywood, Portola and neighborhoods. Supervisor Maxwell was re-elected in 2002. She is chair of both the Board’s Land Use and Economic Development Committee and the Select Committee on Ending Gun and Gang Violence. Supervisor Maxwell’s main priorities are economic development, cleaning up the Bayview Hunters Point Shipyard, closing the polluting power plants, increasing public safety through promoting better police/community relations, increasing childcare and after-school programs to engage and inspire youth and young adults, expanding affordable housing opportunities, and preserving open space.

P.O. Box 20679, Oakland, Ca 94620 510 547-6116

Who makes that wildly popular Creole Potato Salad that’s been found at Bay Area supermarkets, delis, seafood and chicken restaurants for years? Because Potato Salad is a side dish you don’t get to see the brand name behind it. Well, meet New Orleans Bill, who brought it to the Bay Area 18 years ago.

For the past 18 years New Orleans Bill has supplied Supermarkets around the country with millions of pounds of his "Award Winning" Creole Potato Salad. The list of major supermarkets includes LUCKY, MOLLIE STONES, LUNARDIS, PW, FARMER JOES, and COSTCO (seasonal) in Northern California. ALBERTSONS in Southern California, Las Vegas, and Chicago, and KROGER stores in Georgia.

The popularity of this Salad and the story of ex-Bourbon street Barker, New Orleans Bill, has been profiled on both NBC and ABC television and in the San Francisco Examiner, Oakland Tribune, and Black Enterprise magazine.

Made from Bill’s family recipe, it includes a blend of Bill’s special spices, Creole flavors, and mustard blends. Not hot, but with just the right amount of "kick" to remind you that it is New Orleans cooking!

Nellie Ozen was born in Jefferson Texas, and relocated to the Bay Area in the 1950's. In the late 1950s Nellie opened her first venture in the restaurant business located on 6^th and McDonald in Richmond, Ca. She then moved onto being the head cook at the Savory Club. When customers saw how young she was, the doubted that she could deliver good food, but she had them on the correct path of respect, proving that when you're blessed with the gift of cooking, age doesn't matter. Even after all these years, Nellie still has a following from the Savory Club, and Lou's in Richmond. Nellie then worked with her mother, Mary Smith, who managed the kitchen at Pacific Bowling Alley in Oakland,. CA. It was here she met and became long time friends with the Lady Ester and Janice Figaro. Nellie, Esther and Janice left Pacific Bowling Alley when Lady Esther opened her own restaurant, Lady Esther's house of Soul Food. As fate would have it, Gene UpShaw of the Oakland Raiders offered Nellie and Ester the opportunity to open a kitchen at his establishment called "The Patio". Some time later, prior commitments called Lady Ester away, and it was left to Nellie to Forge on. Nellie took a leap of Faith with the "The Patio" and as they say- "The Rest is History".

Nellie's Daughter Quinette began working with her mom during her teen years, it was then she envisioned a restaurant with her mom's name on it, It was Nellie that had brought success to so many, and Quinette wanted people to know the woman in the kitchen, was Nellie. In the late 1990's Nellie decided ti was time to plass the the baton onto Quinette Ozen. Quinette then began working earnestly in finding a location for a restaurant that would proudly be called "Nellie's". In 2003, the Nellie's was opened on 3^rd and Adeline, in Oakland CA.

At any given time while at Nellies, you are likely to see your favorite athlete or entertainer enjoying Nellies recipes. Many young people have developed and learned live skills under Nellie and Quinette, some graduating Culinary school with honors.

When asked what she most enjoys about being in the Restaurant Business after her 55 years, she says "Being 75 and still able to set up and stir the pots along with my 95 year old Mother (Mary Smith) and my 78 year old Brother (Hubert Smith), Doing what we love". When Quinette is asked what's next, she will tell you, seeing her mom's cornbread dressing made available nation-wide, and Nellies becoming a 5 star experience in Southern Cuisine.

Since our first competition in 1949, more than 4,000 finalists have vied for the Grand Prize. Our first winner took home $50,000. Our next one will walk away with $1 million. Take a journey through 58 years of Bake-Off® Contests, and see how amateur cooks like you reflect and set trends in American cooking.

Over thirty years ago, responding to the accelerating pace of modern life, Mr. Kozo Iwata founded the Rock Field Company, bringing traditional European-style delicatessens to Japan for the first time. Over time, the company began selling Sozai: a Japanese concept of meals characterized by many small dishes, reflecting a way of eating that is balanced and healthy.

Rock Field has now opened its first American delicatessen – DELICA rf-1 – in San Francisco’s historic Ferry Building. DELICA rf-1 uses fresh, wholesome ingredients and is prepared with a Japanese sensitivity towards food and life and the environment. Delica rf-1 comes to California eager to both learn from and contribute to the Bay Area’s thriving food community.

You can tell us the number of people you are expecting and we will create a special buffet lunch. Or pick your favorite items and create your own custom buffet. From chopsticks to beverages to soy sauce, we provide everything you need.

$15-$25/per person

Four-Item Bento/ Five-item Bento

DELICA rf-1 bento lunches are a delicious, simple and stylish way to bring lunch to your clients or staff. Any combination of salads and/ or fried items are available. Steamed rice can be also added. Price differs based on the items selected.

$9.50-$14.50/each

The InterContinental San Francisco is located at Howard and 5th, next to Moscone West. Upon completion, the hotel will tower 32 stories above the heart of the City. Scheduled to open in February 2008 , it will feature 550 rooms, 14 suites, 43,000 sq. ft. of flexible meeting space with natural light, a ten-room treatment spa, full-service fitness center, and an indoor pool.

The InterContinental is the world's largest hotel group by number of rooms.

DOMINIQUE CRENN Raised in Versailles, France, Executive Chef Dominique Crenn developed a keen interest for cooking as a young girl. Before attending college, Crenn traveled extensively through Europe to learn the endless styles of cooking and possibilities of using ingredients from each culture. Following her travels, Crenn graduated from Cours Charlemagne in Paris in 1985 with a Baccalaureate in Economics and earned her bachelor’s degree in International Business from the Academy of International Commerce of Paris. Crenn moved to San Francisco in 1988, where she began her formal training as a chef, fell madly in love with the city, and remained there for the next nine years. During this time, she built an impressive resume, working under the tutelage of San Francisco luminaries, Jeremiah Tower and Mark Franz for over two years at the celebrated Stars. She later heated up the kitchens of lauded restaurants such as Campton Place, 2223 Market and the Park Hyatt Grill. Crenn was subsequently hired as executive chef of the Yoyo Bistro at the Miyako Hotel where she obtained an impressive 3-star review in the annual Access San Francisco book during her one-year stint there. Following her tenure in Northern California, Crenn moved to Indonesia in 1997, where she made history as the first female executive chef in the country when she took the helm at the Intercontinental Hotel, in Jakarta. Most recently Crenn served as Executive Chef at Abode restaurant in Los Angeles.

Magnolia is proud to support sustainable agriculture as well as local farms and businesses in order to serve food that tastes better. We buy as much of our produce as possible from independent, local, organic farms based on seasonal availability. Our meat and poultry is all natural, free range, and raised without the use of hormones or antibiotics. We make sure that our seafood choices are abundant and fished or farmed in sustainable ways. In general, we buy as locally and sustainably as possible and encourage you to do the same.

** Join us for a tasting and pairing of San Francisco's craft beers with some of the bay area's best artisanal food.

Wunder Brewing Company

Gordon Biersch

Magnolia Pub & Brewery

San Francisco Brewing Co.

21st Amendment

Speakeasy

Thirsty Bear Brewing Company

Bodega Goat Cheese (707)-876-3483

Fish. Restaurant 350 Harbor Drive Sausalito, CA 415 331-FISH

Domaine Simon Bize

Domaine Alain Burguet

Domaine Joseph Drouhin

Pierre-Yves Colin-Morey

Domaine Jean-Marie Fourrier

Domaine Henri Gouges

DomaineJean Grivot

Maison Louis Jadot

Domaine François Jobard

Domaine des Comtes Lafon

Domaine Pierre Morey

Jacques Frédéric Mugnier

Domaine Armand Rousseau

Maison Champy

Domaine David Duband

Château de Puligny

Domaine Georges Roumier

Domaine de Montille

Domaine Bernard Moreau

Considered one of the top sommeliers and most respected wine personalities in the country, Daniel Johnnes is the Wine Director for Daniel Boulud's Dinex Group, including Restaurant Daniel, DB Bistro, and Cafe Boulud. He is also an author, and importer, and was, for many years, wine director for the Myriad Restaurant Group.

Daniel named the James Beard Foundation 2006 Wine and Spirit Professional of the Year and Wine and Spirits Professional of the Year by Santé Magazine in 2000. He was honored as the nation's top sommelier by the James Beard Foundation in May of 1995, receiving the Outstanding Wine Service Award. He was named Wine Master of the Year by The Fine Wine and Food Federation in July 1993. And in 1991, Daniel finished as one of the top 10 sommeliers in the country in a competition sponsored by "Food and Wines from France." Montrachet has received, since 1994, the highly coveted "Grand Award" from the Wine Spectator, which called Montrachet New York's finest wine restaurant. Robert M. Parker Jr., publisher of The Wine Advocate describes Daniel as "our nation's finest (and nicest) sommelier." In addition to his efforts as Sommelier and Wine Importer, he organizes fine wine dinners and tastings. His "La Paulée" Burgundy Celebration in New York (2000 and 2003) and San Francisco (2001) received rave reviews by the press and public alike. In addition to enjoying great wine and superb food prepared by our nation's finest chefs, the celebrants pledged over $500,000 for charity. In November of 2001, Daniel organized a benefit dinner with Robert M. Parker Jr. to assist family of those in the restaurant industry lost in the World Trade Center disaster. $1,000,000 was raised at this dinner. He became an author in 1996 with his consumer guide to good value wines: Daniel Johnnes's Top 200 Wines, An Expert's Guide to Maximum Enjoyment for Your Dollar. A 2004 edition was recently published. Daniel has contributed numerous articles to Food & Wine, Gourmet, Wine & Spirits, and Santé among others. He has been the subject of feature articles and his opinions have been cited in numerous publications, including The New York Times, The New York Times Sunday Magazine, Newsweek, Business Week, Vogue, New York Magazine, The New Yorker, The Wine Spectator, Market Watch, Art Culinaire and others. He has appeared as a guest on CBS this Morning, the NBC Today Show, the TV Food Network, and major network affiliates. In The New York Times Sunday Magazine, Frank Prial noted: "To describe Daniel Johnnes as the sommelier of Montrachet would be like describing Stephen Sondheim as a piano player. There's a bit more to it."

Cinequest serves Maverick artists, film lovers, and students.

Empowering the Maverick

Cinequest is a premier motion picture institute that produces: Cinequest

Film Festival, a discovery festival of Maverick films and technology forums.

Cinequest Distribution: delivering films to fans worldwide through leading

Internet technologies plus DVD - while creating new marketing and business

models for the Independent. Cinequest Screenwriting Competition. Mentoring

and Education: groundbreaking programs including Camp Cinequest.

Stellar performances by Thomas Lennon (Reno 911!), Kimberly Williams-Paisley, (Father of the Bride) and Stephnie Weir (MADtv) make for a potent combination in the World Premiere of Paul Leuer’s sweet and funny tale of ambition, family and the difference a day makes.

In more ways than one, it’s nearly impossible to pin Danny Glover down. When he isn’t working on one of the multiple film projects he has lined up far into the future, he’s more likely than not to be flying off to yet another activist event, lending his support for justice and equality for the disenfranchised and the poor. You get the feeling he could almost wave to himself as his planes fly past each other in opposite directions.

Maverick Spirit Event - Michael Arndt "I wrote Little Miss Sunshine when I was unemployed, living in a small, one-bedroom walk-up in Brooklyn and slowly burning through my hard-earned savings.

Maverick Spirit Event - Bobby Moresco

Film and Technology Forums

Cinequest Music Events

Adobe Youth Voices

Somewhere between the barbecued pork bun at North Hollywood Dim Sum and the roast duckling, which we ate with our fingers on Grant Avenue, it came to me. Marcel Proust has been happily reborn. This time he is not a sickly, bedridden, little Frenchman craving memories of food from fonder times. No, he has been reincarnated as a high-energy act named Shirley Fong-Torres.

She and her team of tour leaders conduct a variety of walking tour programs. The tours are conducted as if it were a bilingual, modernized retelling of "Remembrance of Things Past," set in Chinatown. The smell of roast suckling pig? That’s the 1950’s when Shirley’s Daddy took her to discover the miracle of custard pie. The smell of dried fish? That is a map to the Mah Jong parlors where big girls have played their tiles for 150 years, and salted fish may be steaming in the back kitchens. Prepare yourself. These tours are a feeding of the mind by a street poet of America’s most food-obsessed ethnic neighborhood. It is art. It is history. It is fun. But most of all, it’s delicious.

Shirley Fong-Torres is founder and owner of Wok Wiz Chinatown Tours in San Francisco, California. She is a graduate of the University of California, Berkeley. Before opening Wok Wiz, she was an operations manager with Levi Strauss & Co. and a middle school and high school Language Arts teacher, starting her teaching career in Texas. Fong-Torres is an active member of the Les Dames d’Éscoffier, Chinese Culture Center and the Chinese Historical Society, and was one of the California delegates to the White House Conference on Travel & Tourism. She often serves on the board of directors of the San Francisco Convention and Visitors Bureau. Fong-Torres has written four books, In The Chinese Kitchen, San Francisco Chinatown: A Walking Tour, Wok Wiz Chinese Cookbook, and her latest is titled The Woman Who Ate Chinatown. Sharing her love and enthusiasm for cooking and travel, Shirley pens a column at postcardsforyou.com, and is a freelance writer for many publications. She can be seen on The Food Channel, History and Discovery Channels, as well as in the air, as she is a personality on inflight videos for Hawaiian Airlines, Qantas Airlines, and JetBlue.

"It’s impossible to mention great dim sum in San Francisco and not hear about Yank Sing. Founded by Alice Chan in 1958, son Henry started wrapping dumplings at age 9 and moved the business to 49 Stevenson in 1974 where it became an instant financial district favorite. Today, a third generation of Chan’s continues the family tradition, creating nearly 100 items each day to roll out on the trolleys.

One of the best things about Yank Sing is the vast array of both traditional and modern dim sum known as the "creative collection." Try Grandma Alice’s famous chicken and mushroom dumpling dotted with garlic, water chestnut, and cilantro. The classic shu mai are the best in town—translucent fluted skins hold a treasure of fresh shrimp and pork. But the signature Shanghai dumplings is the main attraction—it’s the stuff epicurean dreams are made of..."

- The Asian Wall Street Journal

"Dim Sum" those small, delectable dumplings served with Chinese tea, used to be for Imperial stomachs only. A thousand years ago Sung Dynasty emperors nibbled on such delicacies as minced pheasant, lark tongues, and sweets made from steamed milk and bean paste. With the invasion of the Mongols in the 13th Century, the emperor and his court moved slowly south, introducing the palace cuisine to every province on the way to Canton .... By 1900 everyone in China knew the best dim sum could be found in Canton."

RED BLOSSOM TEA COMPANY is a direct importer, wholesaler and retailer of premium teas and artisan tea ware from the Asian Continent and the world.

We are a family business with over a quarter century of history in San Francisco's Chinatown. Our long tenure in the tea trade has enabled us to cultivate direct relationships with growers and producers in Asia to bring you the highest quality and broadest selection of tea leaves.

Today, our teas can be found on our website (www.redblossomtea.com), at select cafes, restaurants and retail locations and, of course, at our San Francisco tea shop.

Our Mission is to deliver unsurpassed tea quality, exceptional customer service and unequivocal value to you.

Unsurpassed Tea Quality. Our tea leaves are harvested at the peak of their harvest cycle and properly stored through each stage of transport from tea garden to tea cup. Because we source our premium teas directly from the tea grower, you are assured the highest quality and freshest tea leaves on the market.

Exceptional Customer Service. We are dedicated to giving you the knowledge necessary to fully appreciate the wonderful aromas and unique flavors of our tea leaves. Unequivocal Value. We believe in giving fair value for our teas. This means prices that reflect market conditions and the true quality of the tea rather than the latest hype or trends.

Coming in 2008- Chef Gator's "Pot Lickers" Artisan Deli A B.B.Q. Deli With A Commitment To Healthy Eating On Main Street, Downtown San Mateo, California

A native of Oakland, California, Chef Glenn "Gator" Thompson has taken inspiration from cultural and culinary roots native to the deep American South and fused them with the traditional California cuisine. From Paul Bertoli's Olivetto's, to opening his own restaurant voted the 2nd best restaurant to open in 2002 in the Bay area by City Search, Chef Gator's extensive background in the culinary field has won him top recognition.

Chef Gator's professional culinary career spans two decades in Northern California. In that time, he has created exceptional menus based on Italian, Mexican, Creole, Mediterranean, and Pacific Rim traditions. Having the opportunity to focus on cuisines with such rich cultural backgrounds has helped him to appreciate the nuances specific to varied regions and peoples of the world.

Once Chef Gator recognized that regional cuisine results not only from what is harvested locally, but also from the culture and the people to that region, he was inspired to do likewise. His goal now is to share with the entire Bay area his gourmet, savory creations which have captured the eyes and attention of so many Californians.

About the Café "Let the good times roll," as they say... and what an exciting way to begin our journey down this wonderful road of spices and flavors created to embrace your pallet with as we enter into "Gator's Neo-Soul". This restaurant was created for the purpose of bringing you closer to a cuisine that is well loved around the world. The South, better known as the melting pot of diverse cultures, has always been noted for their rich cooking heritage created by some of the world greatest chefs. In my restaurant I have taken that delightful cuisine and given it wings so that it may rise up and fly into the New Millennium as we open up doors of the big easy to the wonderful fresh clean flavors of the left coast. From the first time you walk into Gator's Neo-Soul Cafe you fee