• Round-trip air transportation SFO-Iceland- Europe

- Three nights in a double room at Icelandair Nordica Hotel

- Scandinavian buffet breakfasts

- Round-trip airport/hotel transfers ** Look for Golf and fishing Packages soon!

General Manager, Ingólfur Haraldsson

Dinner At Vox Chef de Cuisine, Hákon Már Örvarsson a bronze medal winner, Bocuse d´Or ** also the Executive Chef of Iceland Air

Restaurant Manager "Olee" (O-lee) Ólafur Örn Ólafsson

*Whale Meat, Arctic Char, Pickled Radish, Icelandic Brie, Acacia Honey,

** We were there for the red carpet arrival of President Bush Senior

Waterfalls, Geysir, glaciers, etc Thingvellir at the mid-atlantic rift where Vikings started Europe's longest surviving Parliament more than a thousand years ago! Majestic, dual-folding Gullfoss , the Queen of Waterfalls. At the Geyser Hot Springs Area, marvel at Strokkur geyser, which spouts steam with amazing force. Visit the new Geyser Museum to see how nature's forces shaped the natural wonders you see on this exciting tour.

** The day we were there; they were preparing for a march of the French sailors.

Perhaps we should have been as relaxed as they were.

John Flinn; For the last 11 years, John Flinn has been the editor and lead writer of the award-winning San Francisco Chronicle Travel Section. He's traveled on assignment to more than 25 countries, including Bhutan, Iceland and Rarotonga. Before moving to Travel, he was a feature writer for the old San Francisco Examiner, where he was paid to, among things, wrestle a bear, fly with the Blue Angels, climb El Capitan and go on a date with Miss America. He'll be teaching travel writing at the Book Passage Travel Writing and Photography Conference Aug. 17-20 in Corte Madera.

Kimberley Cameron began her literary career as an agent trainee at the Marjel de Lauer Agency in association with Jay Garon in New York. She worked for several years at MGM developing books for motion pictures. She was the co-founder of Knightsbridge Publishing Company with offices in New York and Los Angeles. She has been partners with Dorris Halsey of the Reece Halsey Agency since 1993. The Reece Halsey Agency, founded in 1957, is a small agency specializing in excellent writing. Among its clients have been Aldous Huxley, William Faulkner, Upton Sinclair, and Henry Miller. Cameron opened Reece Halsey North in 1995 and Reece Halsey Paris 2006. She resides in Tiburon, California and Paris, France.

Education: Halsey: Educated in France. Cameron: Marlborough School, Humboldt University, and Mount St. Mary's College. Writer's Conferences: Reece Halsey North is invited to numerous conferences that change every year. Some of the conferences we have attended are Maui Writer's Conference, Aspen, Book Passage Mystery, Cape Cod, Kentucky Writer's Retreat, Boise, Left Coast Crime, Bouchercon, BEA, others.

Category Representation: It depends completely on the material we decide to represent. It changes often. The most accurate breakdown is: Nonfiction - 30%, Fiction - 70%.

Approximate Percentage of Submissions That Are Rejected: 98%

Do's and Don'ts: Do: Please show patience, understanding, politeness, and trust. Don't: Be impatient or use too many rhetorical adjectives to describe your own work.

Dream Client: A patient author who understands the publishing business and knows what it takes to get a book sold. We are always impressed by politeness, in a well-written letter, or otherwise.

Client from Hell: One who calls too often and asks "What's new?"

The History of Green Tea in Japan

In Japan, Buddhist monks brought tea form China about 1,200 years ago. The Zen Buddhist, Eisai (1141-1215), contributed to the spread of tea by introducing it in his writings on enlightenment, as a sacred, curative medicine that prolonged life. Over 800 years ago, Eisai had emphasized that green tea contributed to a longer life, a statement that modern science has come to uphold. Aristocrats and samurai also came to enjoy tea, and a new style of drinking tea, one based on the concepts of Zen Buddhism, emerged from their meetings. Gradually, the rules of tea ceremony became solidified. But it was the merchant, Sen no Rikyu (1522-1591), who truly formalized the tea ceremony as we now know it, harmonizing the tearoom, tea sets, and brewing methods. His influence had a major impact on the spiritual and aesthetic culture of Japan that we can still see today.

Notes from P.J. Rex… Robert began in the industry (while studying Chemistry at Berkeley) because PJ gave him a winemaking kit for fixing her alpha (car). That first 1972 Zin was entered in the California State fair and won Best in Show! ** in 1982 they choose to move to Kenwood and persue their dream of a winery.

The winery is Bio Dynamic, Green, the recycle fully (vines, byproduct), They make Grapeseed oil, they are building a full flow Gravity winery, and have 22,000sq feet of new caves.

Robert also Teaches winemaking at the Deerfield ranch facility.

Robert Rex started making wine in 1972 in Berkeley, California. He has worked for many different wineries, started wineries for others, specializing in rebuilding wineries and starting winemaking programs for those wineries when they changed hands. He has taught winemaking and still acts as a consulting winemaker. PJ and Robert Rex bought Deerfield Ranch in 1982 and began making wine under the Deerfield Ranch label at off-site winery facilities. In 1996, the Deerfield Ranch Winery facility was bonded. A portion of our wine is still made at the 17-acre Deerfield Ranch, located in Kenwood. With the harvest of 2004 all winemaking operations were moved to the new winery facility being constructed on Highway 12 (Sonoma Highway) in Kenwood. In 2000 the Deerfield Ranch Winery was turned into a Limited Liability Company. We purchased 47 acres of adjacent land now referred to as Deerfield Ranch North. This is the site for our new 45,000-case winery, tasting room, art gallery, hospitality center, barrel aging caves, a performance stage and nature center. The nature center will feature the wetland marsh and forest that are part of this spectacular property. The winery is now under construction.

Our Winemaking style has its roots in the great French wines of Bordeaux and Burgundy. Winemaker Robert Rex believes that the blending of attributes creates the best wines. Grapes from complementary soil types and microclimates are often married to maximize varietal characteristics and complexity. Blends can be of different varietals, grapes from varied appellations, distinct sections of one vineyard or from wines made from the same source but by varied techniques. Robert says that wine making is more like cooking than chemistry -- and he makes wine like great chefs create great cuisine.

Wine making techniques vary according to the demands of the fruit rather than any preconceived recipe. Extended fermentation times (extended maceration), controlled temperatures and extended barrel aging of our reds produce wines that are fully developed and complex yet drinkable at an early age. Both French and American oak barrels are used for barrel aging, depending on the wine. Our wines are truly handmade.

Roy's - San Francisco; dinner with the troops

575 Mission Street San Francisco, CA 94105

(415) 777-0277

Chef Partner: Ty Mahler

** they have an on-line cookbook, where these recipes will be posted

1^st prize Firefighter Mariano Elias, Station 7, 3rd Alarm Chicken

Firefighter Katherine Alba-Swanson, Station 18, Miso Glazed Salmon -

uses Kikkoman Teriyaki Takumi Collection sauce - Spicy Miso

Firefighter Kaeo Nacua, Station 8, Guava Baby Back in a Basket - uses

Kikkoman Teriyaki Takumi Collection sauce Original

The Lodge at Tiburon, hotel grand opening with

Three Degrees Restaurant

1651 Tiburon BoulevardTiburon, CA 94920

800.762.777 or 415.435.3133

Karl Hoagland, Chairman & CEO, Larkspur Hospitality

** This hotel was purchased by Larkspur Hospitality and immediately renovated, for this grand opening.

Dan Gordon Co-Founder, Gordon Biersch Brewing Company

Beer *recent bottling of the company's Hefeweizen

Summer cooking

Food and a family good time over the 4^th of July

Restaurants located in; San Francisco, San Jose and Palo Alto, Fries at the Ball Park, (and in 12 states)

Beer across the country

Dan Gordon, co-founder of Gordon Biersch Brewing Company, has earned a reputation as one of America’s leading brewing engineers. As the director of brewing operations for Gordon Biersch, he supervises the state-of-the-art brewing and bottling facility in San Jose, California.

Gordon is the first American in more than 30 years to graduate from the prestigious five-year brewing engineering program at the world-renowned Technical University of Munich in Weihenstephan, West Germany. Before earning his brewing engineer’s degree in 1987, Gordon interned at Spaten Brewery in Munich and served as a technical translator at Lowenbrau Consulting.

Gordon, who was born in San Jose in 1960, entered the program after earning a resource economics degree from the University of California at Berkeley in 1982 and spending a year as an exchange student at the Georg August University in Göttingen, Germany.

After completing the world’s most advanced brewing program, Gordon returned to California and joined forces with restaurateur Dean Biersch to take advantage of a new state law allowing brewery restaurants. In 1988, the partners opened their first Gordon Biersch brewery restaurant in Palo Alto, California.

In the years since, Gordon Biersch and the concept it pioneered have both expanded dramatically. But Gordon still makes sure his beloved lagers — Pilsner, Märzen, Golden Export and Blonde Bock — are brewed in strict adherence with the German purity laws. He uses only the finest ingredients imported from Germany, including Hallertauer hops, malted barley, and a pure strain yeast culture supplied exclusively to Gordon Biersch Brewing Company by the Weihenstephan Yeast Bank.

Gordon lives in Redwood Shores, Calif., with his wife, Melissa, and their children. Although he spends most of his time brewing fine lagers for a living, he never tires of talking about his work. Gordon frequently lectures at the Stanford University School of Business, the Anderson School of Management at UCLA and the Haas School of Business at U.C. Berkeley.

Festival del Sole (So-Lay)

Napa Valley, California July 16-23, 2006

July 16 – 23, 2006

** Flicka will be on Stage Wednesday July 19^th 8:00-10:00 p.m. Lincoln Theater Tickets: $45, $75, $100, $125

Sophia Project 1724 Myrtle Street Oakland, CA 94607

"One of America’s finest artists and singers" - The New York Times

Recognized as one of the most beloved musical figures of our time, Frederica von Stade has enriched the world of classical music for three decades with her appearances in opera, concert, and recital.

The mezzo-soprano is well known to audiences around the world through her numerous featured appearances on television including several PBS specials and "Live from Lincoln Center" telecasts. She has made over sixty recordings with every major label, including complete operas, aria albums, symphonic works, solo recital programs, and popular crossover albums. Her recordings have garnered six Grammy nominations, two Grand Prix du Disc awards, the Deutsche Schallplattenpreis, Italy’s Premio della Critica Discografica, and "Best of the Year" citations by Stereo Review and Opera News.

Miss von Stade was awarded France’s highest honor in the Arts when she was appointed as an officer of L’Ordre des Arts et des Lettres, and in 1983 she was honored with an award given at The White House by President Reagan in recognition of her significant contribution to the arts.

Newman's Own couldn't resist sending some coupons for their salad dressings when they heard they were on Sophia Project's wish list. Nell Newman of Newman's Own Organics wanted to introduce the children and their families to some organic treats and has sent a box of them. Both companies products are available in Bay Area stores. Check their websites at www.newmansown.com or

757 Market Street San Francisco, CA 94103

* Seasons Restaurant; Catering; Luxury accommodations

Opened: October 2001

General Manager: Doug Housley

* Highlight the fact that summer is here talk about what is new on Seasons nightly changing menu, as well as entertaining ideas for Fourth of July.

* Talk about Jeremy's focus on healthful cuisine and losing weight by trying it

* Best of the Bay (June 29) and talk about charitable involvement.

*"Weir Cooking with Jeremy" Cooking Classes on July 8 here at the hotel with Joanne Weir.

Jeremy Emmerson’s appointment to Executive Chef at Four Seasons San Francisco in 2003 -- while little surprise to many in the Four Seasons company -- signified a tremendous accomplishment for the San Francisco property.

A native of Surrey, England, Emmerson had spent more than a decade perfecting his culinary techniques with some of the company’s most illustrious names in food and beverage. Upon arrival at his most recent post, Emmerson embraced the Northern California food-focused lifestyle, saying, "This is such an exciting place to be with its vibrant food scene. The vast availability and quality of fresh produce from local farms -- from wine to artichokes to olive oils -- is truly inspiring. It is like being an artist with the best oil paints in the world."

Following his graduation from Westminster Catering College in London, Emmerson spent three years immersing himself in the art of French cooking at -- among other properties -- the Four Seasons Hotel London. In an effort to expand his palate, he spent much of the following year traveling through India, Thailand, Australia, New Zealand and the Hawaiian Islands. As a result, he developed an appreciation for Indian and Thai cooking in its purest form, and a taste for Mediterranean cuisine with Asian influences.

Returning to Four Seasons Hotel London, as Chef, he moved on to The Regent London (a Four Seasons Hotel) as Chef Garde Manager. He arrived in the US at Four Seasons Palm Beach in 1995 as a Sous Chef and eventually became Executive Sous Chef, under the direction of the resort’s award-winning Executive Chef, Hubert Des Marais.

Four years later, Emmerson joined The Ritz-Carlton Chicago (a Four Seasons Hotel) as Executive Sous Chef and continued refining his techniques, working with Ritz-Carlton Chicago Executive Chef George Bumbaris and Dining Room Chef Sarah Stegner.

Today, Emmerson oversees the talented culinary team at Four Seasons Hotel San Francisco and Seasons Restaurant, infusing the hotel’s connection with the local food scene with frequent trips to San Francisco’s acclaimed Ferry Building and Farmer’s Market. When the doting father of two chefs in the making has free time, he oversees the production elements of Globalchefs.com, the widely known on-line culinary magazine that he launched in May 2000.

866-587-5858

Applegate Farms 750 Rt. 202 South, Bridgewater, NJ 08807

** Hotdogs; Bacon; Natural and Organic Cheeses; Traditional Italian Salami, Organic Pouiltry Sausage

Organic Deli Meats; * Frozen Foods including Chicken Nuggets and Chicken Pot Pie.

Stephen McDonnell, the founder of Applegate Farms, was born in the meat and potatoes era of the 1950's, but came of age in the 1970's, when a new health consciousness was taking root. Stephen discovered that a gap existed in the marketplace. He wanted to be a conscientious carnivore-a rogue vegetarian-philosophy convert, a meat eater who ate less meat, but better meat, raised and produced with good stewardship of livestock, for his own health, and the health of others. He couldn't live that dream if he bought what others sold.

Like many of us, he wanted something he'd be proud to give to his own children: healthy meats without nitrites, antibiotics, or chemical preservatives. He found that the available meats almost all came from large production facilities, where the livestock was heavily medicated with hormones and antibiotics; lived in crowded, unsanitary conditions; and fed a poor diet. During production, the meats were treated with nitrates, phosphates, and artificial preservatives. In fact, the products were so loaded with salt and sugar that they didn't even taste good!

When he couldn't find what he was seeking in his grocery store, Stephen set out to create it. He bought a small family-run smokehouse that had been in operation since 1941. Chris Ely, the son of the founder, was already eager to develop delicious foods like those he had sampled in Europe, and together he and Stephen began developing the Applegate Farms line.

All of our products are free of nitrates, nitrites and chemical preservatives.

Antibiotics and growth hormones are never used in the raising of our animals.

Our meat products are gluten free and contain no casein.

Our livestock receive only a vegetarian feed with NO animal by-products.

We use only the highest quality cuts of meat.

We don’t use MSG, fillers or excess water.

Jim Trezise (Tree Zize) President of the New York Wine and Grape Foundation and board member for the New York Wine &Grape Culinary Center

New York Wine & Culinary Center

800 South Main Street Canandaigua, New York 14424

585.394.7070

New York Wine and Grape Foundation

Dan Berger's Vintage Experiences

Special consumer discounted price (1 year, 48 issues) ($58.00)

831-626-7880

Peggy Knickerbocker is a freelance food and travel writer who lives in San Francisco. Her previously published books include Champagne: The Spirit of Celebration (Chronicle Books, 1995), Olive Oil: From Tree to Table (Chronicle Books, 1997) and The Rose Pistola Cookbook, with Chef Reed Hearon (Broadway Books, 1999).

Peggys' latest books are Simple Soirees: Seasonal Menus for Sensational Dinner Parties (Stewart Tabori and Chang, Fall 2005) and The San Francisco Ferry Plaza Farmers' Market Cookbook (Chronicle Books, March 2006).

Olive Oil: From Tree to Table and The Rose Pistola Cookbook remained securely on The San Francisco Chronicles' bestseller list and have been reviewed enthusiastically in Saveur, Food & Wine, Gourmet and various newspapers throughout the country. Olive Oil: From Tree to Table has sold over 40,000 copies to date and was nominated for best single subject cookbook by IACP in 1997.

Aside from being a world traveler and avid party hostess, Peggy has been a longtime contributing editor to Saveur and has received a James Beard Foundation nomination for her article Old Stoves of North Beach, which was published in that magazine.

Peggy has contributed to Gourmet, Food and Wine, House and Garden, The San Francisco Chronicle, The Los Angeles Times and The New York Times. She is Consulting Editor to Saveur to which she has contributed many cover stories. She reviews books for the food journal Gastronomica.

As an author, editor and coach, Peggy lectured in classes on food writing at the University of California and on food and politics at the Institute of Political Science in Paris. She is a popular cooking teacher, having taught at Ramekins in Sonoma, Draegers in Menlo Park, and Central Market in Texas.

Peggy Knickerbocker sits on the board of the Chez Panisse Foundation and is Vice resident of the board of CUESA of the San Francisco Ferry Plaza Farmers' Market.

For more than 20 years, I've been an editor of cookbooks and lifestyle books. Among the award-winning and bestselling cookbook authors I've had the pleasure to publish are Martha Stewart, Ina Garten, Diana Kennedy, Jean Anderson, Anne Willan, Lee Bailey, Carole Walter, Tom Colicchio, Bobby Flay, and Gale Gand.

My lifestyle books include the legendary International Style Library, from the team headed by Suzanne Slesin, the exquisite books of Tim Street-Porter, landmark books from Chris Madden, the iconoclastic work of Madderlake, and the small jewels of Abbie Zabar.

As a stylist, I've directed shoots for books as varied as Jacques Pepin Fast Food My Way, Graceland's Table, Anne Willan's From My Chateau Kitchen, The Cheese Plate, Butter Sugar Flour Eggs, Gulf Coast Kitchens, and A Place for Everything. Click on the Gallery for images.

My first cookbook, One Potato Two Potato, was a main selection of The Good Cook, and it led to travels across the country teaching cooking classes and unlocking the secrets of the potato. Click on Books to find out more about the book that Publisher's Weekly called "an impressive and wide-ranging potato bible."

Currently, I'm finishing up the manuscript for Tasty, which Houghton Mifflin will publish in the spring of 2006, and working with Rick Moonen on Fish without a Doubt. You can find out more about these titles by clicking on Books as well.

Dessert Fourplay, by Johnny Iuzzini and Roy Finamore—co-author

Fish without a Doubt, by Rick Moonen and Roy Finamore—co-author

Graceland's Table—stylist

Cooking for a Crowd, by Susan Wyler—project editor

Peace, Love, and Barbecue, by Mike Mills and Amy Mills Tunnicliff

—project editor

David Rosengarten Entertains, by David Rosengarten—project editor

Jacques Pepin Fast Food My Way, by Jacques Pepin—project editor and stylist

The Sierra Foothills is a wine of evolving quality. C.G. di Arie, a newer winery in the area, is raising the bar.

While the Sierra Foothills have long been known for their big, brawny, rustic wines, the bottlings from C. G. Di Arie are noteworthy for their intense fruit, juicy textures, elegance and balance.

CG di Arie’s Zin, Petite Sirah, Syrah and Rosé manage to walk that fine line between opulence and restraint. Since the first releases, their wines have transformed the heady power and weight of Foothills grapes into something pure, accurate and sumptuous.

The winery will soon release a Tempranillo and a Touriga National, two Portugese varietals traditionally used for making port.

Owners Chaim and Elisheva Gur-Arieh have done a lot of things right to make these incredible wines - from the meticulous management of the vineyards, to the state-of-the-art gravity-flow winery, to painstaking clonal and site selection, to Elisheva’s meticulous hand-sorting of the fruit, to the unique submerged cap fermentor developed by Chaim, C.G. di Arie wines stand out among the Sierra Foothill’s finest bottlings.

In 2000, Chaim and Elisheva Gur-Arieh purchased a 209-acre parcel of uncultivated land between the south and middle forks of the Cosumnes River in the Shenandoah Valley of the Sierra Foothills. Located at 1,700 feet, the land features sandy loam soil, warm days, cool nights, and strong winds to protect the grapes from mildew. Perfect for Zinfandel and Syrah.

C.G. di Arie also maintains close relationships with the finest vineyard sites in the area maintaining long-term contracts with specific vineyard parcels set aside and, unique to the area, blocks are cultivated to exact specifications for the winery (one cluster per shoot, sustainable ag practices, etc.)

The sites include the renowned Grandpère Vineyard (planted more than 130 years ago making it the oldest living Zinfandel vineyard in America), Gunther Vineyard (30-year-old head-trained Zinfandel) and the Sierra Oak Vineyard (Syrah from the Fair Play appellation of El Dorado County at an elevation of 2,500 feet)

Chaim and Elisheva worked together co-designing their state-of-the-art 12,000 square foot winemaking facility. Utilizing the natural slope of the terrain, the winery uses gravity flow to transfer juice from the fermentation tanks to the barrel storage below.

A Ph.D. food scientist, with 40 years of experience developing world-famous products in the food industry, Chaim directed his talents to the invention of a Submerged Cap Fermentation tank. This method allows more flavor extraction with less tannin and helps the wines achieve the concentration and elegance that are the signature of C.G. di Arie wines.

The winery also features two art galleries displaying a small representation of the couple’s significant collection of California art. The couple welcomes visitors by appointment only "so that when people come, we can spend time with them, cook for them, share our galleries and our home," says Elisheva.

Richard Sands joined Constellation Brands in August1979. After serving in various positions in wine production, finance, sales and marketing, he was appointed executive vice president in 1982. In May 1986, Sands was named president and chief operating officer and in October1993 he became chief executive officer. Sands was appointed chairman of the board in September 1999.

Under his direction, the company acquired numerous wine companies in the 1980s and early 1990s. During this period, Constellation initiated its multi-category strategy when it acquired Barton, a major producer of distilled spirits and a marketer of imported beer. In 1998, Constellation acquired the spirits brand Black Velvet and began to extend its geographic reach with the acquisition of the independent U.K. wholesaler and wine company, Matthew Clark. In 1999, Constellation entered the fine wine category with its acquisitions of Franciscan Estates and Simi. In 2001, Ravenswood was acquired and Constellation entered into a joint venture with BRL Hardy, a major Australian wine producer.

In April 2003, Constellation acquired BRL Hardy. As a result of the strategy Sands initiated more than a decade ago, Constellation today is the world’s largest wine producer, the largest imported beer marketer in the western U.S., and third largest distilled spirits company in the U.S.

Sands is chairman of the Norman Howard School Foundation, an organization dedicated to improving parental awareness of and early intervention for children with learning disabilities. He is a member of the board of trustees of the Rochester Institute of Technology.

On May 27, 2006 a devastating 6.3-magnitude earthquake struck central Java, Indonesia. More than 6,200 people have died, and many more are missing or injured. Over 65,000 homes have been destroyed, and tens of thousands of people are now left homeless and have little—if any—resources for food, water, and rebuilding.

In response to the desperate need for assistance, former Yogyakarta residents Daniel Sudaryanto, chef de cuisine at Betelnut Restaurant, and Amron Paul Yuwono, owner of Gecko Gecko Indonesian Art, are holding a Gala Dinner Earthquake Relief Fundraiser at Betelnut Fine Asian Cuisine Restaurant, 2030 Union Street, San Francisco 94123, on Monday, June 19, 2006 at 7:00 pm.

Betelnut will be closed to the public in order to host this fundraising event. Thirteen different dishes from Yogyakarta, Indonesia will be served. Tickets for this event are priced at $150 per person. One hundred percent of the proceeds from this event will be funneled through Save the Children under their disaster program to aid victims of this Yogyakarta earthquake. All donations are tax deductible.

The food and drinks for the evening have been generously donated and the staff is volunteering their time. There will be a silent auction, live entertainment and VIP guest stars attending this benefit dinner.

We cordially invite you to join us in this fundraiser to help our family and friends who have been so tragically devastated by the earthquake.

Penfolds reserve tier wines including: St. Henri, Yattarna, RWT and Grange, to name a few.

the history of Australian winemaking.

And speaking of history, with the release of the 2001 vintage of Grange, we celebrate the 50th Anniversary of its first commercial release this year. Grange is the original and most powerful expression of Penfolds' multi vineyard, multi district blending philosophy. The 2001 vintage is only the second (the first being 2000) to have been sourced entirely from the Barossa Valley.

Peter has travelled and tasted extensively, literally visiting every continent in an effort to introduce people to Australian wine. Peter regularly hosts master classes, tastings and various wine events.

Peter joined the then Penfolds Wines Pty Ltd in 1989. He started his tenure making sparkling wine, then reds, and served as Penfolds Red Wine Oenologist before being appointed Penfolds Chief Winemaker. In July 2002, Peter took over the mantle from his long-time friend and colleague, John Duval, making him the fourth winemaker to be responsible for Penfolds' icon wine, Grange.

Peter strives to simultaneously maintain the Penfolds wine style and explore new territories. "Penfolds wines - both red and white - are made to be true to a particular style each year," says Peter. "I also play a role in the development of new wine styles - an exciting part of the job."

Like most winemakers, Peter's tastes are wide-ranging. "It's important not to fall into the trap of drinking only your own wines," he says. "You have to keep up with what your competitors are doing and with what's happening in other wine-producing countries. You must have benchmarks against which to measure your own achievements - besides, I love trying new (and old!) wines!"

Peter has also co-authored three books with Dr Patrick Iland: "Discovering Australian Wine - A Taster's Guide" 1995, "Australian Wine - From the Vine to the Glass" 1997 and "Australian Wines - Tastes and Styles" 2003.

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.

This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

Information on the Arrels wine provided to us by Emmanuel Kemiji.

Re: Arrels

We purchased the 6 acre vineyard in July 2003.It was planted to head-pruned 15 year in the Montsant region of Tarragona in old Garnatxa vines. We harvested the grapes in mid-September after an extremely hot summer. The vines yielded less than 1 1/2 tons per acre and were hand harvested and sorted before cold macerating in a stainless steel fermentor for 3 days. Fermentation then took place using native yeasts. Then the wine was transferred to Seguin Moreau French oak barrels, all of which were new, to commence malo-lactic fermentation. After 14 months 432 cases of wine were bottled unfiltered.

Information on the Arrels wine provided to us by Emmanuel Kemiji.

Re: Arrels

We purchased the 6 acre vineyard in July 2003.It was planted to head-pruned 15 year in the Montsant region of Tarragona in old Garnatxa vines. We harvested the grapes in mid-September after an extremely hot summer. The vines yielded less than 1 1/2 tons per acre and were hand harvested and sorted before cold macerating in a stainless steel fermentor for 3 days. Fermentation then took place using native yeasts. Then the wine was transferred to Seguin Moreau French oak barrels, all of which were new, to commence malo-lactic fermentation. After 14 months 432 cases of wine were bottled unfiltered.

Penna Rogers Public Affairs Manager

Ron Siegel, Chef of The Dining Room at The Ritz-Carlton, San Francisco

The Dining Room is one of only 15 restaurants in North America and one of only four in California to earn Mobil’s coveted Five-Star award for 2006. In September 2005, The Dining Room received a Four Star rating from The San Francisco Chronicle, the newspaper’s highest rating. The Dining Room is open Tuesday through Thursday evening 6 to 9 p.m. and Friday and Saturday 5:30 to 9:30 p.m. The main dining room seats 96 for intimate, elegant dining and a private dining room seats parties of nine to 18. For reservations or additional information, please call (415) 773-6198.

** Hotel Renovation project (not the dining room, the hotel rooms)

The Ritz-Carlton, San Francisco, the city’s highest rated hotel, has completed a $12.5 million renovation of all 336 guest rooms and suites, redefining and renewing the modern elegance of the city’s Nob Hill landmark. In addition to new furniture, carpeting, and draperies, guests now enjoy the following enhanced amenities:

Technology Enhancements:

The Nob Hill landmark was originally hailed as a "temple of commerce" when it opened in 1909 as the Pacific Coast headquarters of the Metropolitan Life Insurance Company. After nearly a decade of deterioration and neglect the 17-columned building was rescued by The Ritz-Carlton Hotel Company, L.L.C. After an extensive four-year renovation, the building was restored to its original magnificence and re-opened as The Ritz-Carlton, San Francisco on April 8, 1991. Occupying a full city block, the massive white structure "is an important part of the city's architectural heritage," states Edward Mady, Vice President and Area General Manager. "The hotel's interior is decorated with specially selected 18th and 19th century antiques and artwork and new floral designs by Simon Naut of New York that complement the historic stately exterior."

Peter was born in the New Zealand coastal town of Wanganui. He moved to Melbourne, Australia in 1981 and cooked there for 5 years before travelling through Asia for a year, eventually returning to New Zealand. After 2 _ years setting up and running the kitchen of The Sugar Club in Wellington, Peter moved to London in 1989. A well-respected chef in Britain, New Zealand and abroad, Peter’s food style, loosely called Fusion, was initially inspired by his year of travel throughout South East Asia. His continued exploration of areas famed for their exotic cuisines continues to fuel his interest in rare and unusual ingredients. ‘I treat the world’s culinary resources as one huge, exciting larder’. Recently Spain, China and Turkey have all provided such inspiration.

Peter is the author of four best selling cookbooks, The Sugar Club Cookbook, Cook at Home with Peter Gordon, A World In My Kitchen and Salads – the new main course, as well as a contributing author of two releases in 2005 The Cook’s Book and The Accidental Foodie. In September 2005 he began work on a new book dedicated to vegetables. He has had his books published in the UK, the USA, New Zealand and the Netherlands. He is a well known personality on British television, featuring in both Nigel Slater’s and Jamie Oliver’s series on Channel 4, The Carlton Food Network and the BBC. He has appeared on the Discovery Channel (where he filmed a show in 2005 on the food of the Guangdong Region for Planet Food, as well as a programme on Serendipity in 1999) and the American Food Network’s series My Country, My Kitchen. He also fronted an hour long special for Television New Zealand - Peter Gordon’s Pacific Harvest which looked at New Zealand’s culinary evolution and development. Peter set up the acclaimed Sugar Club kitchens in Wellington (1986), Notting Hill (1996) and West Soho (1998). Both London restaurants received many accolades from the press including Best Modern British Restaurant in 1996 and Best Central Restaurant in 1999 in the Time Out Restaurant Awards. Peter left The Sugar Club in November 1999 to begin various solo projects, culminating with the opening of The Providores and Tapa Room in 2001. In 1999, Peter organised a fund-raising event called Who’s Cooking Dinner? to raise money for the Hammersmith Hospital’s leukaemia unit – having successfully donated his own bone marrow to his sister Tracey (herself now a food writer) in 1994.

Duccio Corsini, Owner/Vigneron of Principe Corsini wines. (www.principecorsini.com). Very prominent Tuscan family. Focus is really on how Duccio was a successful international businessman and he decided to give up that lifestyle and head back to Chianti to a farming lifestyle and to personally tend to the vines and olive oil trees. Very passionate about his wines and fabulous olive oils.

Wendy Heilman, wine and spirits manager, marketplace

Valerie Ramsey, director of Public Relations

Jarlsberg, Sardines, Andreas Viestad, New Scandinavian Cooking

Are-Jostein Norheim is Consul General of Norway in San Francisco since 15 September 2003. Consul General Norheim was born 14 October 1949 in Vestvågøy, Norway. He is married to Susana Sacoto Norheim. They have two children, Olav og Maria.

Joined the Norwegian Foreign Service 1981. Served at the Norwegian Consulate General in Chicago (1982 –84), the Mission of Norway to the United Nations (1984-88), and the Embassy of Norway in Washington, D.C. (1993-98).

Before being appointed Consul General he was Deputy Director General in the Department of European Affairs at the Ministry of Foreign Affairs, Oslo.

Norheim was Research Associate at the Norwegian Institute for International Affairs, Oslo 1977 – 1980.

Cand Polit with major in Political Science, University of Oslo, 1979.

Studies in French language, University of Dijon, 1973.

Norwegian Defence College, Oslo, 1992 – 1993.

The Norway Day Festival in San Francisco has three main objectives. Possibly the most important is to promote and maintain a close, mutually satisfactory relationship between Norway and the USA. This should apply in many areas, but especially in Culture and Industry. The thousands of Americans in Northern California, who have descended from Norwegian immigrants, look to the Festival as a way to become reconnected with their roots. The music, language, foods, customs, etc., which are encountered at the Festival, remind them of the things that make them proud to say that they have Norwegian blood in their veins. Even though the personal images of Norway may now be quite out-of-date, the descendants are happy to cling to them and, if possible, pass them on to others.
Along with their emotional ties to "Norge", today's descendants are equally anxious to promote "Modern Norway." They are proud of Norway's advances in areas like Technology and Ecology, and Norway's emerging prominence in World Diplomacy. Thus, a third purpose for the Festival is to call attention to all the good things that have been accomplished by and now offered by the "Norway of Today."

Executive Chef Joseph Manzare – Rustic, Soulful, True-to-ingredients Cooking

Joseph Manzare, who grew up in the Bronx, NY, started out in the restaurant business at age 14. By 17, he was telling people he was getting ready to open his own place. A college degree in business intervened, but he soon returned to the kitchen. After 18 months in the kitchen at the Hilton in New York, he moved to Los Angeles to apprentice with Jean-Francois Mettigner at L’Orangerie. Manzare spent all his spare time working for free at Spago, where he came to the attention of Wolfgang Puck, who brought him on full-time. After two years at Spago, he traveled to Italy and spent ten months working at San Domenica in Imola. Returning to the States, he again joined with Wolfgang Puck to be opening Sous Chef at Postrio in San Francisco. Soon, he was offered the position of Executive Chef at 44 at the Royalton in New York, where he was nominated for a James Beard Award. He was Chef at Granita in Malibu when he decided the time had come to launch his own restaurant. Along with his wife and partner, Mary Klingbeil, Manzare opened Globe in San Francisco, where he fashions soul satisfying food he calls American with an Italian spirit out of the incomparable bounty of the Bay Area. This was followed by the opening of Globe Venice Beach in 2000 to rave reviews. Back in the Bay Area, Manzare opened Zuppa, as chef and owner bringing his love of Italian cuisine to San Francisco. In October 2005, Manzare opened Tres Agaves as Executive Chef and joined partners are Julio Bermejo (Tommy's Mexican Restaurant), Sammy Hagar (Cabo Wabo Enterprises), and concept developer Eric Rubin to feature regional Mexican cuisine, primarily from the state of Jalisco. Jalisco, and its' capital city of Guadalajara, are located in the Central Highlands, also known as the birthplace of Tequila. Tres Agaves is named for the three types of 100% Blue Agave Tequila (blanco, reposado, añejo).

Fort Mason Center, The Herbst Pavilion, San Francisco
2:00pm – 6:00pm
Entrance fee $50
(includes engraved wine glass)
(Discount for Slow Food members, $45)

The wineries will be clustered in designated, regional areas throughout the pavilion to help attendees taste and learn about the regional and terroir nuances directly from the winemakers & proprietors themselves. More than 20 purveyors will provide sample plates of signature dishes, charcuterie, cheese, olive oil, seasonal fruit, breads, pastries, and gelato for attendees to savor throughout the afternoon. Attendees are welcome to participate in the extensive silent auction and purchase raffle tickets on site.

Join Lorenzo Scarpone, convivium leader of San Francisco Slow Food, for a special evening at Coco 500 Restaurant. In keeping with the Golden Glass themes of regionality and terroir with a modern twist, Chef Loretta Keller will prepare a bold artisanal menu to complement a selection of award-winning Italian wines for an unforgettable evening of Slow Food and Slow Wine.

Sunday June 11, 2006 6:30pm Cost: $100 per person (all inclusive)
Very limited seating – please reserve your place quickly.
Tel. Coco500 on 415 543 2222 for reservations & payment details.

Melons Catering provides the gourmet meals that luxury seat holders enjoy at the Mountain Play's "Dining in the Grove."

Mountain Play opens its 93rd season on May 28 with FIDDLER ON THE ROOF.

Performance dates are Sundays: May 28, June 4, 11, and 18 - PLUS one Saturday, June 10

All shows start at 1pm. Most folks get there very early to stake out seats, picnic, hike in the area, read the Sunday paper, and enjoy the views. There is pre-show entertainment, including puppet shows for kids, and post-show entertainment, while waiting to board a shuttle bus down the hill.

Seating is general admission. There are a limited number of special reserved seats in the shade which can be purchased. There are also "Dining in the Woods" VIP seats – which include parking at the top of the Mountain, a full catered gourmet meal, and reserved seats with cushions.

Ann Lyons, owner and driving force behind Melons, has been in the food and service industry for twenty-seven years. Her experience in the catering industry as well as the experience of operating two acclaimed restaurants has given her a service-oriented outlook. Ms. Lyons’ philosophy about the business has always been 'to serve your clients needs you must provide everything from small delivered luncheons and elegant served dinners as well as large, fully produced corporate and social events'. Ann's devoted clientele and word-of-mouth referrals have taken her to Yosemite, Pebble Beach, Lake Tahoe and Santa Barbara to care for her clients’ needs. Ann has been a guest lecturer and is an active member in the industry, involved with ISES, MPI, NACE, BACA and June Wedding’s, Inc.

***Ann would also like to bring her chef, Stephen Silva, with her to the station.

Monterey Bay Aquarium, 886 Cannery Row, Monterey, CA 93940 Tel: (831) 648-4800

Monterey Plaza Hotel & Spa

(831) 646-1700 or (800) 334-3999

400 Cannery Row, Monterey, CA 93940

Executive Chef James Waller

415-956-9662

Laurent Manrique Corporate Executive Chef

Peter Armellino, Chef de Cuisine

Frisson Restaurant 244 Jackson St San Francisco, CA 94111

Sarah Schafer, Executive Chef

800-509-4441

Rick and Deann Bayless offer a taste of their passion for Mexico in Chicago at the casual Frontera Grill (opened in March 1987) and the dressier Topolobampo (opened in November 1989). Frontera Grill and Topolobampo have led the way in a national awakening to the breadth and refinement of authentic Mexican cooking. In addition to uniform acclaim from local and national press, Frontera and Topolo have received the coveted Ivy award (1991) and the Mobil four-star rating. Patricia Wells, writing for the International Herald Tribune, selected Frontera in 1994 as the world’s third best casual restaurant, after her year-long international journey.

Topolobampo was chosen by Esquire as one of the top new restaurants in America in 1991, and is the first ethnic restaurant to receive 4 stars (out of 4) from Chicago magazine. In 1999, Restaurants and Institutions honored it with another Ivy Award. The restaurants’ wine list has received the Wine Spectator’s Award of Excellence since 1990. In 2001, Topolobampo was selected as one of America’s Top 5 Restaurants for Outstanding Service by the James Beard Foundation.

Rick Bayless was born in 1953, into an Oklahoma City family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youngster, Rick broadened his horizons to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After hosting the 26-part PBS television series "Cooking Mexican" in 1978-1979, Rick and his wife Deann, dedicated over 6 years to culinary research in Mexico, culminating in 1987 with the publication of his now-classic Authentic Mexican: regional cooking from the heart of Mexico (Morrow) which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable." Released in 1996, Rick Bayless’s Mexican Kitchen: capturing the vibrant flavors of a world-class cuisine, has been similarly embraced, including having been chosen Best Cookbook of the Year by IACP Julia Child Cookbook Awards and the Chicago Tribune. In 1999, the Baylesses along with JeanMarie Brownson released Salsas That Cook. In 1987, the Baylesses opened the colorful, vivacious Frontera Grill in Chicago, specializing in contemporary regional Mexican cooking. In 1989 came the earthy, elegant Topolobampo, one of America’s only fine-dining Mexican restaurants. Both restaurants have received awards and distinctions from, among others, Conde Nast Traveler, International Herald Tribune, Playboy & Zagat. In 1995, he and partners started the Frontera Foods line of authentic mexican prepared food products.

Lynne Rossetto Kasper's The Splendid Table was named "1999 Best National Radio Show on Food" by the James Beard Foundation, and "2000 Best National Syndicated Talk Show" by American Women in Radio and Television. Scripps Howard News Service distributes Lynne's advice column, "Ask The Splendid Table." Her first cookbook, The Splendid Table is the only book to achieve the food world's twin crown, The Cookbook of the Year Award from both the Julia Child/IACP and James Beard Awards. Her The Italian Country Table was named one of the best books of 1999 by Cook's Illustrated Magazine. Lynne has written for The New York Times, Washington Post, Los Angeles Times, Food & Wine Magazine, and Bon Appetít. Named "One of the 12 Best Cooking Teachers in America" by The James Beard Foundation, she also lectures on food and culture in Europe and America.

Benito Molina Manzanilla Mexico City, Mexico

An exponent of cocina Mexicana de vanguardia–avant–garde Mexican food–that emphasizes fresh, sustainable seafood and fresh, local (often organic) ingredients; draws on influences ranging from his grandmother’s kitchen in the Yucatan to formal culinary training in New England.

Bart Hosmer Executive Chef Parcel 104, 2700 Mission College Boulevard, Santa Clara CA 95054 -at the Santa Clara Marriott

408-970-6104

Parcel 104’s name comes from the site’s original land grant number back when it was still a pear orchard (just one of many in the Santa Clara Valley) and specializes in American dishes which rely heavily on the use of organic, locally grown food.

Chef Hosmer has been an executive chef since 1994, but has held positions in kitchens since the age of 15. Early in his life, close observers would have noticed signs that he was destined to become a chef, as he even went so far as learning multiplication times tables by equating numbers with cans of food. Growing up in Tiburon and Corte Madera in the San Francisco Bay Area, his family¹s penchant for fresh produce has had a lasting impression, teaching him at an early age the seasonal nature of fresh foods, and exposing him to a variety of flavors. What was unknown at the time was that this knowledge would be put to use by the young man who would become an award-winning and well-respected chef.
He has received critical acclaim for his seasonal, farm fresh American fare. This recognition includes three stars from the San Francisco Chronicle; three-and-a-half stars from the San Jose Mercury News; Best New, Best American, and Best Contemporary Restaurant in Silicon Valley from San Jose Magazine; and a food quality rating of 27 in the 2003 Zagat Survey. The James Beard Foundation named Chef Hosmer a "Discovery Series Chef" in 1999, and he has earned the Certificate Level Sommelier from The Court of Master Sommeliers.
Chef Hosmer¹s creations have been featured in San Francisco Magazine, Gentry, Sunset Magazine, Woman¹s Day, TV Guide, California Home & Design, and numerous trade magazines. He has appeared on ABC¹s weekend news, WGN National, KRON television, Discovery Channel, and America¹s Health Network.
The Golden State has truly been golden for Chef Hosmer, as he began his career in restaurants throughout California, including Bradley Ogden¹s Lark Creek Inn in Larkspur, and Hiro Sone¹s Terra in St. Helena. He has also been executive chef of Molive, the new American Bistro at the Whitehall Hotel in Chicago; and Spoodles at the Walt Disney World Resort in Florida, where he was also Chef de Cuisine at the internationally recognized Flying Fish Café. Chef Hosmer has always dreamed of being a musician or becoming a sculptor. How fortunate for guests at Parcel 104 that he is making beautiful music in the kitchen creating works of Epicurean art.

Megan Garrelts Owner/Pastry Chef

Colby Garrelts Owner/Executive Chef ** husband wife team

Bluestem, 900 westport road kansas city, mo 64111

ph. (816) 561-1101

*** doing the Challenge

** Full Bios Attached

Recognized as one of the rising culinary stars in the United States; honored as one of Food and Wine magazine’s top new chefs for 2005; features progressive American cuisine that combines his training under great chefs across the country with a unique vision of fine dining.

Welcome to Bluestem where an atmosphere of casual elegance and innovative cuisine invites everyone to relax and enjoy. The striking interior with simple charm is off set by flickering candlelight, white linen tables, and a small glimpse into the bustling kitchen. Bluestem invites its guests to an unforgettable culinary experience with an intimate dining room, exquisite cuisine, and remarkable service.

Operated by chef-owners Colby and Megan Garrelts, Bluestem was their combined vision to bring big city dining to Kansas City in the spring of 2004. The Garrelts have trained among some of America�s best chefs, taking them to such cities as New York, Chicago, Las Vegas, and Los Angeles. Together, with many years of culinary training Colby and Megan Garrelts have raised the standards of fine dining making Bluestem one of the top restaurants in Kansas City.

The unique menu features Progressive American cuisine using cutting edge technique and new varieties of American desserts. The award-winning wine list features sophisticated boutique wines from around the world. Bluestem strives to constantly evolve with new menu transitions, change of seasons, and a passion for outstanding ingredients.

Bluestem is pleased to accommodate your reservations for dinner Monday through Saturday and Sunday brunch. To reserve your table or to receive more information please call 816-561-1101.

Mimi Hahn, Public Relations Manager, Monterey Bay Aquarium

Cooking for Solutions May 19-20

Jennifer Dianto, Seafood Watch Program Manager

Monterey Bay Aquarium, 886 Cannery Row, Monterey, CA 93940 Tel: (831) 648-4800

Jennifer manages the Monterey Bay Aquarium’s Seafood Watch program, designed to shift the buying habits of consumers to support sustainable fishing and aquaculture operations. Jennifer previously launched a sustainable seafood initiative with the New England Aquarium in Boston. In addition, she developed collaborative research projects with commercial fishermen and co-authored Beyond Our Shores, Catching Fish in New England Waters. Jennifer also consulted for non-profit fisheries organizations in New England. She began working on marine conservation issues in Washington D.C. for American Oceans Campaign, a national marine conservation organization while obtaining her M.S. from Johns Hopkins University in Environmental Sciences. She also holds a Bachelor of Science degree in Education from Florida State University.

What is Seafood Watch?

A program of Monterey Bay Aquarium designed to raise consumer awareness about the importance of buying seafood from sustainable sources. We recommend which seafood to buy or avoid, helping consumers to become advocates for environmentally friendly seafood. We're also partners of the Seafood Choices Alliance where, along with other seafood awareness campaigns, we provide seafood purveyors with recommendations on seafood choices.

How did Seafood Watch begin?

Monterey Bay Aquarium developed a list of sustainable seafood as part of our 1997-1999 "Fishing for Solutions" exhibit anticipating visitor questions about making better seafood choices. Our Portola Cafe restaurant and husbandry department also adopted a "sustainable seafood" policy. The list evolved into the Seafood Watch pocket guide for consumers.

Today, we have a dedicated staff to create and distribute regional Seafood Watch pocket guides across the United States and Canada.

This past week, while gb was all sick and the rest of the world was working, I hung out at CrushPad for a casting call (ohmygod way fun)! There is this new series on the way with PBS by the name of "The Wine Makers". It won't air for a while ... and we will keep you up to date... but this ground floor opportunity at CrushPad was very fun...Leslie Sbrocco, Michael Osborne, Debbie Zacharias and venue host Michael Brill (who says your Barrel misses you gb).

Casa Palmero at Pebble Beach, 1518 Cypress Drive, Pebble Beach, CA

$195++ per person * limited to 35 people

(831) 622-8761

*Royal Tokaji 1999 Essencia release *John Ash & Co. in Santa Rosa was the first restaurant in the United States to offer this wine by the spoonful - program ran in February-March

Royal Tokaji Wine Company will hold its first-ever vintner dinner in the United States on Sunday, May 21, 2006, at Pebble Beach Resort. Tokaji is one of the world’s richest and most highly prized dessert wines, hailing from Hungary. This unprecedented dinner will begin at 6 p.m. at Pebble Beach’s elite Casa Palmero Resort and will be attended by Royal Tokaji Wine Company’s founding partner, Ben Howkins of the United Kingdom. This epicurean experience will include a seven-course menu by Club XIX Chef de Cuisine Lisa Nakamura, paired with six wines from Royal Tokaji Wine Company, including First and Second Growths from Europe’s oldest vineyard classification. As the highlight of the evening, each guest will be served a spoonful of the richest and rarest wine in the world: Royal Tokaji Essencia 1999 (retails for $500 per 500ml bottle). Beginning with the 1999 vintage, each bottle of Royal Tokaji Essencia comes replete with one Hungarian crystal sipping spoon designed exclusively for Royal Tokaji, enabling 33 sips from one bottle of this decadent dessert wine. Howkins will bestow each guest with an engraved sipping spoon to commemorate the evening.

The Tokaji region is 200 km Northeast of Budapest in Hungary, and includes 28 villages, covering 5,500 hectares of gently sloping hills formed by ancient volcanoes. It has been described as "Burgundy without signposts", yet it remains hauntingly wild and remote.

In 1700, Tokaji became the first European vineyard to be classified, its uniquely varied terroirs and climates rated "Primae Classis, Secundae Classis, Tertius Classis." The soils are largely clay, with a volcanic substratum. The three principal grape varieties grown in Tokaji are Furmint, Harslevelu, and Muscatel, the latter used as a seasoning, as in Sauternes.

JOYCE GOLDSTEIN is a consultant to the restaurant and food industries. For twelve years she was Chef/Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco, which received numerous prestigious industry awards for food, wine and service. Prior to SQUARE ONE, Joyce was chef of the Cafe at Chez Panisse for 3 years. She was also Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America in Napa . Joyce was voted San Francisco magazine's Chef of the Year in 1992 and received the James Beard Award for Best Chef in California for 1993. She is a Founding Board Member of Women Chefs and Restaurateurs.

Joyce is a prolific cookbook author, cooking teacher and lecturer.

Some cookbook titles are The Mediterranean Kitchen, Back to Square One, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992, and Kitchen Conversations, an IACP book award nominee in 1997. Her most recent books are Italian Slow and Savory, ( IACP and Beard award nominee) Solo Suppers, Cucina Ebraica: Flavors of the Italian Jewish Kitchen, Sephardic Flavors: Jewish Cooking of the Mediterranean, Enoteca: Simple, Delicious Food from Italian Wine Bars, Saffron Shores, Jewish Cooking of the Southern Mediterranean. Joyce has also written numerous books for Williams- Sonoma; the most recent is Savoring Spain and Portugal.

Stephanie Beasly Marketing Coordinator, Lodi-Woodbridge Winegrape Commission on the Lodi ZinFest!

Tim was a licensed Land Surveyor (and still is on the side sometimes). I have had numerous jobs, Commercial Real Estate, I had my own Construction clean up Business, worked for the Railroad, and even a licensed Aesthetician. But as we found out, the winery business is lots of work. Not only do we work full time in the business, but we also have two of our children (Tanya and Jonathan) working for us. We went through many names for the winery...I (Lani) wanted to call the winery "Midlife" ... not for Midlife crises...but for Midlife

May through November (except Pumpkin Festival weekend) 9am - 1pm

For Market Information Please Contact

Erin Tormey, Market Manager, at 650 726-4802

Although Highway One at Devil's Slide in Montara is closed, the Half Moon Bay Coastside is still open for business! Use Highway 92 or Highway 84 west to access our seaside community to visit much of the San Mateo County Coastline including Montara, Moss Beach, El Granada, Princeton-by-the-Sea, Half Moon Bay, San Gregorio, and Pescadero.

Avoid resident commuter hours and take a day trip between 10:00am and 3:30pm to visit our specialty shops, or come in the evening after 6:30pm for a delicious dinner at one of our fine restaurants. Or, consider a weekend getaway with your sweetie at one of our romantic bed and breakfasts or hotels!

1964 Barolo Dinner at Acquerello with Giancarlo Paterlini

Acquerello, 1722 Sacramento Street San Francisco, CA 94109

Please join us on Tuesday May 2nd. 2006 at 6:30PM for a very special dinner featuring Barolo from the 1964 vintage. "Excellent vintage (Five Stars) and the first in which Barolo's individual vineyards were marketed" From Michael Broadbent's Vintage Wine As usual Suzette will prepare several Piemontese style dishes to complement the wines.

The Wines: 1964 Fratelli Oddero 1964 Bersano 1964 Contratto 1964 Bosca 1964 Giacomo Borgogno 1964 A. Scavino

Gayle Pirie and John Clark Executive Chefs of Foreign Cinema and authors of "The Bride and Groom Cookbook" Published by Simon and Schuster.

Jean-Luc Naret, Director of the Michelin Guide, joined the Company in September 2003. After working closely with his predecessor, Derek Brown, he took over his new responsibilities on June 1, 2004. With solid experience in the luxury hotel segment, he is the sixth Director in the Guide’s 104-year history.

A graduate of Ecole Hôtelière de Paris, Jean-Luc Naret has worked in luxury hotels for 20 years. Upon completing his studies in May 1982, he was hired as manager of the Venice-Simplon-Orient Express train. He later worked in Bora Bora for two years before being appointed deputy director of the Bristol in Paris.

Jean-Luc Naret then joined the management team of One & Only Le Saint-Géran in Mauritius. For the same company, he was active in the reopening of The Palace of the Lost City in South Africa and the One & Only Ocean Club in the Bahamas.

In 2000, Jean-Luc Naret managed the renovation of the Sandy Lane in Barbados, which quickly won an award as the "World’s Best Resort." Before joining Michelin, he was head of operations for a group of hotels belonging to His Highness the Aga Khan. Forty-five years old and a lover of gourmet foods, Jean-Luc Naret currently lives in Paris with his wife and three children.

1900 Debut of the First Michelin Guide in France

André and Edouard Michelin understood that the success of the automobile would depend on the ability to find fuel anywhere, to charge batteries, to change tires…but also to find one’s way on the road, navigate through towns and find a hotel for the night. In 1900, the Michelin Guide was first offered to motorists on a complimentary basis and 35,000 copies were printed.

1908 The Guide Becomes a Point of Reference for Travelers

Until 1907, hotels were rated by the Guide according to price. In 1908, the Guide began to display hotels in five rating categories to indicate more clearly the general level