Food

Wine

Travel

This week on

Program notes

 Program Archive

Apple Pie Contest Winners on line at www.diningaround.com

The French Picnic Pastry www.frenchpicnic.com Pastry Circles, in the grocer’s frozen foods section. Available at Andronicos, Whole Foods Markets, Draegers and other local stores

Covering every meal and all those in-between, Kitchen Life offers 150 recipes for everything from snacks and appetizers to the main course and desserts. Keep your kids happy with Habanero and Garlic Popcorn and Tropical Fruit Coolers with Ginger Syrup. Make meal times fabulous with appetizers like Cream of Tomato Soup with Shrimp and Grilled Tuna with Mediterranean Bean Salsa. Impress your family and friends when you bring out a Roast Leg of Lamb with Pesto or a Grilled Hoison Steak with Stir-Fried Broccoli Slaw with a side of Bacon-Buttermilk Cornbread. And everyone will sing your praises when you serve desserts like Chocolate and White Chocolate Chunk Brownies and Butterscotch Blondies… And that’s just the beginning. The meal options are practically endless!

11:00 am in studio Lisa Walter

Franzia Family History, In May of 1893, 22-year-old Giuseppe Franzia arrived in New York Harbor, having sailed from Genoa, Italy. He continued by rail to San Francisco where he worked in the truck gardens. A year later, he moved to the Stockton area where he farmed rented land near the intersection of Highway 99 and Foppiano Lane. He married Teresa Carrara on July 4, 1900, the day she arrived from Italy, and the first of their eight children was born in 1902. In 1906, they purchased 80 acres near Ripon and the family moved their belongings by railroad flatcar to their new home. Giuseppe made wine for his own use and in 1915 began commercial production of Franzia wines. The Franzias had three daughters and five sons. The sons became known as "The Five Fearless Franzias" and were fundamental to the family’s success. In 1933, with Teresa’s encouragement, the cornerstone was laid for Franzia Brothers Winery; they produced 100,000 gallons of table wine that first year. In the late 1960s, the third generation of Franzias took active roles in the business. These younger Franzias successfully led the winery into the expanding table and sparkling wine markets. When Franzia Brothers Winery was sold in 1973, three of Giuseppe’s seven grandsons, Fred T., Joseph S. and John Jr., began plans to establish their own winery. They soon formed Bronco Wine Company, drawing on their winemaking heritage. They also created a wholesale distributorship, naming it Classic Wines of California. Development of vineyards followed and today, Bronco Wine Company and their affiliated partners are one of the largest farmers of wine-producing vineyards in California.

Kathy MacDonald, Owner Kathy's Kreative Cakes www.kathyskakes.com
631 South "B" Street San Mateo, CA 94401 (650) 348-KAKE (5253)

Bakery Hours: Wednesdays thru Saturdays: 10:00 AM - 5:00 PM
Mondays and Tuesdays: Special appointment Sunday Mornings: pick ups ONLY 9:00 AM - 10:00 AM

www.kathyskakes.com

www.fairmont.com

For over a century Fairmont Hotels & Resorts has opened doors to some of the world’s most celebrated addresses. Today, our collection of 43 distinctive hotels in six countries, including The Fairmont San Francisco, The Fairmont Banff Springs and The Plaza, promise the traveler unparalleled settings, rich experiences and lasting memories. Future Fairmont Hotels & Resorts include The Fairmont Mayakoba, Riviera Maya (2005). Visit us online at www.fairmont.com or call 1-800-441-1414.

11:00am and 11:30am Distinguished judges: and Participants

1. Lance Lew - Director of Community Relations for NBC11 and Telemundo TVs ** Wine Country Living**

www.mercurynews.com (800) 870-NEWS (800-870-6397)

3. Gary Shara - attorney and the host of "Minding Your Business" TV show on cable

www.sharalaw.com Phone: (408) 294-3344
Garden Alameda Building 1550 The Alameda, Suite 201
San Jose, California 95126 g-shara@msn.com

www.valleyscene.com

Scene Publications is now in its eleventh year in business. The past eleven years have seen its arts and entertainment publication, The Valley Scene, evolve into an alternative monthly newspaper, now called The Scene. While expanding coverage to include today's issues, The Scene still offers a strong arts and entertainment focus. Scene Publications has a strong interest in the community at large. With an individual stake, each employee is committed to ensuring that The Scene offers its readers a product that is interesting, thought-provoking and entertaining.

www.sanjosemagazine.com

6. Alison Van Diggelen, writer and author, founder and editor of siliconmom.com, a non-commercial website. She created the site to give mothers a voice on the web and to connect the commonality of their experience. Alison was born in bonny Scotland, and worked in Glasgow, London and Paris before moving to Silicon Valley, California in 1994.

www.surlatable.com call 800 243-0852 7 Bay Area Locations

Berkeley

Carmel, Carmel Plaza

Los Gatos

San Francisco, Union Square

San Francisco, Ferry Building Marketplace

San Jose, Santana Row

Santa Rosa, Montgomery Village

the KGO Helicopter ride

www.frenchlaundry.com

Thomas Keller is internationally renowned for his innovation and dedication in his culinary pursuits. Born in Southern California and later moving to Florida, Keller began his culinary career, as a teenager, working in a Palm Beach restaurant managed by his mother. His passion for cooking took him to France in1983, to apprentice in the kitchens of Guy Savoy, Michael Pasquet, Gerard Besson, Taillevent, Le Toit de Passey, Chiberta and Le Pré Catelan. Returning to New York City in 1984, he gained recognition at La Reserve and Restaurant Raphael, before opening his first restaurant, Rakel, in 1986. He received rave reviews for five years until he moved to Los Angeles as executive chef of Checkers Hotel. Keller purchased The French Laundry in 1994, with the goal of creating a three-star country French restaurant in the heart of the Napa Valley. Keller credits his staff for the many accolades and awards that the restaurant has received. The French Laundry Cookbook, authored by Keller, was awarded three 1999 International Association of Culinary Professionals awards, including Cookbook of the Year, as well as the 1999 Versailles Cookbook Award in Paris. In 1998, Keller opened Bouchon, also located in Yountville. The casual French bistro, designed by Adam Tihany, has been a favorite for locals and a destination as well

Jeffrey Cerciello; As executive chef of Thomas Keller’s Bouchon in Yountville, California, Jeffrey Cerciello, 36, has been gaining national attention crafting traditional French bistro fare since the restaurant’s opening in 1998. Now he brings his talent and success to the new 200-seat Bouchon in Las Vegas at The Venetian Hotel-Resort-Casino, Venezia Tower. Introduced by a mutual friend in the fall of 1995, Cerciello realized that Keller’s philosophy and attention to detail was ideal for him after doing only one day of apprenticeship at The French Laundry. He has been working with Keller ever since.

A Master Gardener and winner of Innumerable Grand Champion rosettes for her heirloom vegetables, Amy has been passionate about vegetables since she worked on her first garden at age 18. For this book she has grown over 150 varieties of squash on her farm I Rhinebeck. She is captivated not only by the taste, shape and color of these wonderful cucurbits but also by the desire to preserve our endangered agricultural heritage. Amy does not hesitate to travel the world to gather rare seeds, and learn about the latest techniques in growing and harvesting vegetables and maintaining the pure breeds.
Amy Goldman works to preserve the agricultural heritage and genetic diversity of the world's fruits and vegetables. Known to viewers of Martha Stewart Television and PBS, she has written for Garden Design and has been profiled in such publications as The New York Times and House & Garden. She is the author of Melons for the Passionate Grower. She lives in New York City and Rhinebeck, New York.

www.wusthof.com

ED. WÜSTHOF DREIZACKWERK of Solingen, Germany, is one of the world's leading manufacturers of quality cutlery.

11:35 In Studio

Bruce Aidells is the founder of Aidells Sausage Company and author of nine cookbooks, including The Complete Meat Cookbook, The Complete Sausage Book, the "Meat" and "Poultry" chapters of the revised Joy of Cooking, and the key meat tips in The All New Good Housekeeping Cookbook. He won the 1990 Julia Child Cookbook Award for Hot Links and Country Flavors. His articles appear in numerous publications, including Cooking Light, Bon Appétit, Gourmet, and Food & Wine.

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.

MENTIONS:
TRIBUTE TO VETERANS (FREE ENTRÉE ON NOV. 7)
MC CORMICK & CULETO’S
415-929-1730
SPENGER’S FRESH FISH GROTTO
510-845-7771

AUTUMN VINTAGE WINE AUCTION GALA
PHONE: 707-476-4357
WEBSITE: AUTUMNVINTAGE.COM

"THE FUTURE OF FOOD"AT THE CASTRO THEATER
TICKETS: TICKETWEB.COM OR AT THE DOOR
WEBSITES:
SLOWFOOD.COM
THEFUTUREOFFOOD.COM

SPENGER’S FRESH FISH GROTTO BENEFIT PROGRAM FOR BERKELEY FOOD & HOUSING PROJECT
PHONE: 510-845-7771
WEBSITE: SPENGERS.COM

Lina Broydo, Fairmont San Jose 170 South Market Street, San Jose, CA 95113 Tel. 408-998-3916 email lina.broydo@fairmont.com

1-866-737-3529, or visit www.pinotfestival.com

I received much of my training at Alice Waters' legendary restaurant Chez Panisse in Berkeley, California-well-known for its commitment to top-quality, organic ingredients and absolute dedication to foraging for the freshest and most perfect ingredients available. I spent over twelve years at Chez Panisse in the pastry department creating desserts to compliment the seasonal menus which changed on a daily basis. I have been featured in such publications as Chocolatier, Gourmet, Condé Nast Traveler, Fine Cooking, Cook's Illustrated, Bon Appétit, the New York Times, and People magazine.

My former kitchen, which I designed for dessert making, appeared on the cover of Home magazine and was included in Kitchens by Dianne Dorrans Saeks as part of the California Design Library published by Chronicle Books due to its fun and unusual kitchen design.

My first book, Room For Dessert (HarperCollins), was heralded by the San Francisco Examiner as "an instant classic" and received exceptional praise from the New York Times. In their review, The New York Times said about Room For Dessert, "instructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is." In addition, I collaborated on The Bakers Dozen Cookbook (Morrow) with Marion Cunningham, Alice Medrich, Fran Gage, Carol Field and other fine bakers as well.

My book, Ripe For Dessert (HarperCollins) features desserts that have fruit inside, outside, and alongside. The Great Book of Chocolate (Ten Speed) is the ultimate handbook to the world of chocolate, with recipes, sidebars, tasting and evaluation tips, and a international resource guide.

11:07 In Studio ** Victoria Karno

11:35 In Studio

Rick is the author of over twenty-five cookbooks, including the best-selling 101 series and his latest, Celebrations 101. He teaches cooking classes all over the country, and has even taught American cooking in Korea. Rick sums up his cooking philosophy like this: "I believe in the "101" approach to teaching cooking skills. I think students should learn to walk before they run. In my classes, I cover a subject in depth, so they can take the information and apply it at home to their everyday cooking. And above all, I want to encourage people to have fun in the kitchen."

Rick Rodgers is one of the most versatile and respected people in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of over twenty-five cookbooks on a wide range of subjects including the best-selling 101 Series (Thanksgiving 101, Christmas 101, Barbecues 101) and the IACP Cookbook Award nominees, Kaffeehaus (recently translated into German) and The Carefree Cook. Williams-Sonoma, surely one of the strongest influences on the American lifestyle, has chosen Rick to write four titles in their various cookbook lines. Rick's recipes have also appeared in Food and Wine, USA Today Weekend, Cooking Light, and Newsday, and he is a frequent contributor to Bon Appétit.
In the publishing world, Rick is known for his behind-the-scenes work on over thirty books with other cooks, providing everything from recipe testing to writing to editing. His clients are a diverse group: Alfred Portale (The Gotham Bar and Grill Cookbook), Dan Leader (Bread Alone), PBS' Jeffrey Nathan (Adventures in Jewish Cooking), Patti LaBelle (LaBelle Cuisine), and Oprah Winfrey's chef Art Smith (Back to the Table). The last two reached the New York Times Best Seller list, and a number of these books have gone on to win James Beard and IACP Cookbook Awards, making him many an editor's private "cookbook doctor." His encyclopedic culinary knowledge brought him the assignment of Head Writer to the 2001 edition of The All New Good Housekeeping Cookbook, as well as the role of American consultant to Terence and Caroline Conran's The Barnes and Noble Cook Book. He was entrusted to oversee the editing and writing for The Baker's Dozen Cookbook, with contributions from some of America's favorite bakers.
Former chef/owner of the Manhattan catering firm Cuisine Américaine, he has the distinction of being an American chef cooking for the French government, and created parties for such celebrities as Marcel Marceau, Yves St. Laurent and Gerard Depardieu. Cuisine Américaine now acts as a food consultant firm, providing recipe development and public relations support to Absolut Vodka, El Paso Chili Company, and others.

Fog City News is the largest magazine store in the San Francisco Bay Area. We stock an authoritative collection of periodicals addressing subjects of virtually every description. Our foreign magazine section alone totals over 700 titles from more than 25 different countries - larger than most newsstands' entire stock of magazines!

Responding to foreign customers' requests for their favorite confections in the last few years, Fog City News now stocks over 150 Premium Chocolate Bars imported from around the world. When you stop by don't hesitate to ask what an item actually tastes like - we have compiled detailed tasting notes on all the bars that we carry as well as hundreds more that we have sampled!

Distinctive at every turn, our "News and Notions" also includes hundreds of unique greeting cards, penny candy from your childhood, imported and domestic tobacco, and one of the largest selections of old-fashioned glass bottled soda pop in the city.

Fog City News is located on historic Market Street between First and Fremont Streets in the heart of San Francisco's Financial District. Sorry, we do not offer any shipping or mail-order services at this time. We look forward to serving you in person and hope that you will stop by the next time you visit the Bay Area!

Fog City News celebrates its fifth anniversary November 5 with a series of in store chocolate maker events. If you have Fog City News founder and proprietor -- and proud Red Sox fan -- Adam Smith on this Saturday he can talk about Gary Guittard who'll be at the store Friday, November 5 from 2-3pm. He set out to open the best newsstand in the Bay Area (a goal he's achieved). A Canadian friend suggested he stock Smarties which led to other hard to find international candies and chocolate bars. He became fascinated with premium chocolate and started documenting everything he tasted and stocking what he and his staff felt was the best. He now offers 200 premium chocolate bars -- not only dark, milk, white, with nuts, etc but also organic, sugar free, fair trade and kosher, etc. He does at least two chocolate tastings a week with his young, knowledgeable and enthusiastic staff. Adam has a very wry sense of humor and can bring in some really interesting and exotic chocolates and talk about them. Fog City News will be participating in the ChocolateSmarts launch party Thursday November 4.

Our mission is: to help people and communities build assets to achieve greater independence. Since 1973, Rubicon has built and operated affordable housing and provided employment, job training, mental health, and other supportive services to individuals who have disabilities, are homeless, or are otherwise economically disadvantaged. Based in Richmond, California, the agency employs upwards of 300 people and offers service throughout Contra Costa County and the San Francisco Bay Area.

Beautiful Cake Our high-quality and handcrafted products are baked from ‘scratch’ recipes and use only the finest of ingredients including we use absolutely NO preservatives and our products include NO transfats!

100% of income goes back into your community… When you purchase a fabulous Rubicon Bakery cake, you are supporting a non-profit, Rubicon Programs. 100% of the income earned from Rubicon Bakery provide services to the poorest individuals in our communities. Our bakery also serves as a unique training center, which prepares people for employment with Rubicon or other employers. Job training, counseling, and peer support provided in a dedicated baking workshop, classroom with audio-visual capacities, and a job search center with computer terminals help participants develop their work and life skills.

In 1998, Rubicon Bakery proudly moved into its new home, a state-of-the-art, 25,000 square foot manufacturing facility. The renovation of the long-empty building was made possible by foundation, individual and community banking investors, and the public's support. The new facility features high volume ovens and baking equipment, well-designed workstations, a climate-controlled finishing room, large capacity refrigeration, an integrated office space, and an emphasis on natural lighting and aesthetic colors. It was designed to accommodate the bakery’s continued double-digit growth while providing a supportive work environment for staff.

Lina Broydo, Fairmont San Jose 170 South Market Street, San Jose, CA 95113 Tel. 408-998-3916 email lina.broydo@fairmont.com

Or visit kgo.com and email to Geneburns2@yahoo.com

Brassfield Estate Winery in Lake County, and the Lake County Wine Auction! www.brassfieldestate.com

www.shannonridge.com , www.highvalleywine.com , www.lakecounty.com

1-800-95 CAVIAR (1-800-952-2842) www.tsarnicoulai.com

(510) 233.0576 www.hotelmac.net

415-386-3330 www.cliffhouse.com

Campton Place Restaurant 340 Stockton Street at Union Square Reservations: 415-955-5555 www.camptonplace.com

www.townhallsf.com

Town Hall Throws A Talent Show to Support "Music In Schools Today"
November 4th, 6:00 cocktail hour, 7:00 dinner and 9:30 Talent Show.

Town Hall restaurant is a having a one year anniversary party on November 4th, but rather than your typical sit-down, charity function, they are looking for a few good acts.
Talents of all sorts: singers, dancers, poets, comedians, etc. -- are encouraged to audition for the First Annual Town Hall Talent Show to benefit Music In Schools Today (MuST) at the Saturday, October 23rd cattle call between 12-2 pm. at the restaurant on 342 Howard.
Entry in the auditions is free and the Grand Prize winner, who will be chosen by a select panel of judges, soon to be announced, will come home with $1,000.00 and the chance to appear on television.
On November 4th, guests will be treated to a 6:00 cocktail hour, 7:00 dinner and 9:30 Talent Show. Tickets are $150.00 and can be purchased in advance by calling 415-908-3900.
" 11:07 In Studio

17 Mile Drive Pebble Beach, CA 93953 www.pebblebeach.com

Reservations: (800) 654-9300
** sustainable seafood and The Lodge at Pebble Beach with

BROADBENT SELECTIONS, INC.
2088, Union Street, Suite 2 San Francisco, CA 94123
Tel : (415) 931 1725 Website: www.broadbent-wines.com
Surprisingly to many, wine making in Lebanon is nothing new.

Still a family concern, Chateau Musar is owned by Gaston Hochar's two sons, Serge and Ronald. While taking over the role of wine maker in 1959, the eldest son, Serge, studied oenology at the University of Bordeaux.

Ronald, the younger of the two brothers, has degrees in Law and Political Science. He is in charge of the marketing and finances of Chateau Musar.

The Staub family business was launched as a cookware store in 1892 by Francis Staub’s grandfather Auguste Waldner in Alsace, France. After a brief foray into acting the charismatic Francis decided to change professions by taking over the family business. In 1974, he purchased a nearby cast iron plant and Staub cookware was born. As the company grew, so did its acquisitions. Now nearly thirty years later, the company stands as the undisputed leader of culinary cast iron in France.
Used by some of the most celebrated chefs in the world including Paul Bocuse, Thomas Keller, Jean Joho and Joel Robuchon, the Staub cookware combines the traditional with the modern. Its design is so technically advanced that it actually helps to enhance the flavors of the dish.

There are numerous factors which make Staub cookware unique in its design. To start, its black matte enamel coatings make it indestructible and highly chip resistant and also keep it from discoloring. The cast iron cookware retains the heat beautifully, keeping the dish warm long after it’s been taken out of the oven or off the stove. It retains heat and distributes it evenly, making the food more consistent in texture and taste. The special ceramic bottom also makes it possible for use on all types of heating surfaces. In addition to having these technical merits, it’s attractive appearance make it possible for the dish to go straight from the stove to the table.

New Orleans, details on www.diningaround.com/neworleans.htm

Or by e-mail to: lina.broydo@fairmont.com

Or visit kgo.com and email to Geneburns2@yahoo.com

Grace Young is a food writer and the author of The Wisdom of the Chinese Kitchen, winner of the IACP International Cookbook Award. She has been a guest on numerous culinary shows on PBS, Food Network, and the Discovery Channel and on National Public Radio. She also lectures on Chinese foodways and culture and teaches cooking. For seventeen years, Young was the Test Kitchen Director and Director of Food Photography for over forty cookbooks published by Time-Life Books. She lives with her husband in New York City.

Mark Russo, Owner of Angel's Share www.angelsshare.com

John Caldwell of Caldwell Vineyards, www.vintnerscollective.com

1-866-615-7661 www.cultwineclassic.com
** Benefiting the American Institute of Wine and Food and the Wheelchair Foundation

John Caldwell’s plan was to build houses on his 123-acre Napa Valley property. With extraordinary views, a convenient location and lots of privacy, the project seemed like a no-brainer. He submitted plans to the county and even built a fine road and fancy gate to impress perspective buyers. Unfortunately, a new crop of supervisors chanting a "no growth" mantra put an end to John’s brief career as real estate mogul.

With his hopes to build an upscale subdivision buried under bureaucratic red dirt, John turned his attention to grapes. Although there were few vineyards in his immediate area, he intuitively felt his picturesque site could produce superb fruit, comparable to the Valley’s top appellations. While John had little prior experience with wine, the project wasn’t entirely out of left field. The Caldwell family, in fact, had been involved in the California winegrowing business for over 120 years. The family originally settled in Cloverdale, California in the 1880s before moving to the Napa Valley in the 1960s.

A trip to France and a chance visit to Ch. Haut Brion inspired his interest in clonal research. He planted his first block (including a few vines smuggled in from Bordeaux) in 1982 and harvested Cabernet Sauvignon, Merlot and Cabernet Franc in 1985. Positive comments from some of the industry’s most respected palates inspired John to expand his plantings. He also built a nursery to supply the state’s top wineries with the latest clones and rootstocks from France.

In the early 1990s, the Caldwell property gained international exposure thanks to the highly praised Chardonnay and Merlot vineyard-designate bottlings of Pahlmeyer Winery. Since that time, the acreage devoted to vines and the nursery have expanded dramatically and the list of clients has grown to include Phelps, Mura, Maris, Neiman, and Viader.

The Caldwell label was launched in 1998 with 400 cases of proprietary red wine. In 1999, Caldwell produced 800 cases of a blend composed of Cabernet Sauvignon, Merlot and Syrah. The 2000 vintage consists of 690 cases.

A mesmerizing vision of grace, swaying and stirring when she moves, Dr. Angelou captivates her audiences lyrically with vigor, fire and perception. She has the unique ability to shatter the opaque prisms of race and class between reader and subject throughout her books of poetry and her autobiographies.

Dr. Angelou has authored twelve best-selling books including I Know Why the Caged Bird Sings and her current best-seller A Song Flung Up to Heaven.

In 1981, Dr. Angelou was appointed to a lifetime position as the first Reynolds Professor of American Studies at Wake Forest University.

In January 1993, she became only the second poet in U.S. History to have the honor of writing and reciting original work at the Presidential Inauguration.

Maya Angelou

BORN: Marguerite Johnson, April 4, 1928, St. Louis, Missouri
EDUCATION: Attended public school in Stamps, Arkansas and San Francisco, California

*** Brief List of Publications, full list on separate sheet;

I KNOW WHY THE CAGED BIRD SINGS, 1970 - On February 26, 1995, Bantam Books congratulated Maya Angelou for being the first African-American to be the longest-running (2 years) on The New York Times Paperback Nonfiction Best-seller list.

GATHER TOGETHER IN MY NAME, 1974.

SINGIN' AND SWINGIN' AND GETTIN' MERRY LIKE CHRISTMAS, 1976. THE HEART OF A WOMAN, 1981 - In September 1997, USA Today's "Best-Selling Book", Jumped from #83 to #11 on The New York Times Paperback Nonfiction Best-seller list.

550 Washington Street, San Francisco, CA www.tartarerestaurant.com
(415)434.3100
Chef/owner/partner George Morrone with partner Aabi Shapoorian features Modern French cuisine with the raw, naked and natural food in a unique stunningly-designed space by San Francisco’s Michael Brennan using the rectangle concept throughout the 55-seat restaurant. Red flooring, ostrich booth backs, thatched ceiling, shades of red pattern the restaurant. ***The Jersey native got an early start to the culinary life, working at a bakery throughout high school before enrolling at the Culinary Institute of America (CIA). Upon graduation in 1981, Morrone went to work at New York’s acclaimed River Cafe and spent three years there before chef Bradley Ogden—recognizing something special in the young chef—recruited him to be the Executive Sous Chef at Campton Place in San Francisco. He got his chance at the top toque as Executive Chef of the Hotel Bel-Air in Los Angeles, where for 5 years he cooked for A-list celebrities, dignitaries and high society while defining and refining his own personal style of cooking. Morrone returned to San Francisco to open Aqua (with friend and partner Michael Mina), where he held dual roles as co-owner and chef. It was there he earned a four-star review for his innovative seafood creations, establishing him as one of the country’s great culinary talents. From Aqua, Morrone moved on to other projects—including reuniting with Ogden at One Market Restaurant—before helping to create the Fifth Floor restaurant, also with Shapoorian. The instant accolades culminated in his second four-star review. In 2001, Morrone left to open Redwood Park and reunite with his old partner, Michael Mina. Travel has also been an integral component to Morrone’s development as a chef. He spent a year in France eating and acquainting himself with the best of the country’s contemporary cooking. In 2003, his travels took him to Australia, where he turned his talents to helping an old friend—celebrated chef Mark Miller—open his new venture, Wild Fire. With Morrone’s help the 300-seat, 450-cover, "restaurant-as-theater" concept has quickly become Sydney’s hottest destination dining room. For five years, Morrone had the opportunity to travel around the world with other renowned chefs on five-day tours sponsored by Hudson Valley Fois Gras, cooking in such far-flung places as Moscow, Jerusalem, Buenos Aires, and many others. During these tours he worked side-by-side with his most important mentor, Jean-Louis Palladin. "From Jean-Louis, I simply got a sense of perfection. He never settled: if it wasn’t perfect, he wouldn’t serve it. He wouldn’t hesitate to make diners wait rather than serve anything not completely up to his standards," he says. "The end result was always amazing. I never heard any complaints." The two shared a close bond in the kitchen, and Palladin paid him the greatest compliment of his career, says Morrone, when he told him that if he was cooking in Europe he would surely have earned two Michelin stars. "I’ll never forget that," he says.

(888)-666-8244 www.marysturkeys.com

6567 N. Tamera Ave. Fresno, CA 93711-0924
mary@marysturkeys.com

Mary Pitman seeks to provide only the best nutrition for you and your family. She has studied nutrition for over 20 years and today reads the ingredients of every food product that she buys. Mary realized the importance of finding foods that contain only natural ingredients when she became aware of her own body's adverse reaction to foods containing sugars, preservatives and food additives. Today, Mary's formula for good nutrition is simple...When she and her family eat food that is grown as nature intended, it makes everyone feel good and keeps them healthy. Mary's name is on these turkeys because they are raised the old fashioned way. Healthy for the turkeys...and for the people who eat them!! The Pitman Family has been raising turkeys in the Central Valley of California since 1954. We have six turkey ranches and recently opened our own processing plant in August 2003. Because we are a small family owned business, we can personally give great customer service.

Mary’s Free Range Turkeys grow naturally with plenty of open space on a ranch in sunny California. These turkeys are raised in a humane manner by allowing them to roam in a stress-free environment that is four times the size of the average commercial ranch. Because of cleaner living quarters, a healthier and happier turkey is produced having a better taste.

www.fairmont.com

123 Baronne Street 1-504-529-7111 www.fairmont.com

New Orleans Metropolitan Convention & Visitors Bureau www.neworleanscvb.com
2020 St. Charles Avenue New Orleans, LA 70130
504-556-5869 ** Anne Buescher and Angela Day

The Fairmont New Orleans, The tradition began in 1893, when the Grunewald Hotel, a 200-room, six-story hotel named for owner Louis Grunewald, opened on Baronne Street near the fabled French Quarter. Grunewald added a 400-room, 14-story annex in 1908, now the hotel's main entrance. He also opened what is believed to be America's first nightclub. Called The Cave, this subterranean supper club featured waterfalls, stalactites and chorus girls dancing to Dixieland jazz. The hotel was later sold to a syndicate of New Orleans business leaders who renamed the hotel The Roosevelt in honor of Theodore Roosevelt. During this period, the hotel acquired the rights to the Ramos Gin Fizz, as well as the Sazerac Cocktail, a creation of The Fairmont New Orleans' Sazerac Restaurant and Bar.

During its reign as The Roosevelt, the hotel flourished under the leadership of owner and general manager, Seymour Weiss. Weiss was an elegant Cajun who became friends with famed politician Huey P. Long. Long established his campaign headquarters in the hotel and moved in shortly after winning the election. Governor Long spent so much time at the hotel, Louisiana lore has it that he even built a 90-mile highway directly from the state capital in Baton Rouge to The Roosevelt. Even today, a right turn upon leaving the hotel will put you on Highway 61 straight to Baton Rouge.

The Roosevelt became known as The Fairmont New Orleans in 1965.

**Bourbon House, 144 Bourbon Street New Orleans, LA 70130
Reservations 504.522.0111 www.bourbonhouse.com

***Dickie Brennan's Steakhouse
716 Iberville Street New Orleans, LA 70130
Reservations 504.522.2467 www.dickiebrennanssteakhouse.com

**Palace Cafe 605 Canal Street New Orleans, LA 70130
Reservations: 504.523.1661 www.palacecafe.com

***Separate branches of the Brennan family today operate 13 restaurants, of which 10 are located in New Orleans and seven in the French Quarter proper or its periphery. The family's rise in the restaurant business began in grand fashion in 1946 when a bar owner named Owen Edward Brennan opened a French restaurant on Bourbon Street. Brennan's Restaurant

Dickie Brennan, Managing Partner
The only member of the Brennan family to ever hold the title of Executive Chef, Dickie Brennan established Dickie Brennan & Company - A Restaurant Group, comprised of Palace Café and Dickie Brennan's Steakhouse in 1998. Dickie and his father, Dick Brennan, are also partners in Mr. B's Bistro. Committed to his vision of creating a restaurant group focused on quality, value, continuous improvement, creativity, hospitality and passion for excellence, Dickie's lifelong experience in the restaurant business and passion for great New Orleans seafood are the inspiration behind Bourbon House.

Jared Tees, Chef
Chef Jared Tees came to Bourbon House from his previous position as Chef de Cuisine to the late Chef Jamie Shannon at Commander's Palace. Throughout his culinary career, Jared's focus has been finding the area's finest produce, seafood, meat and game, and developing relationships with local farmers, fishermen and purveyors. Jared, an avid outdoorsman, takes a hands-on approach to continuing his culinary education with frequent trips to local farms, and fishing, crawfishing, crabbing and hunting with purveyors.

**Magic Seasoning Blends, Inc www.chefpaul.com

**The George Rodrigue Gallery New Orleans and Carmel by the Sea www.georgerodrigue.com

Wendy and George Rodrigue

Chef Paul Prudhomme Born and reared on a farm near Opelousas in Louisiana's Acadiana country, Paul Prudhomme was the youngest of 13 children. When the last girl left home, he was, at age seven, old enough to help his mother in the kitchen, and it was at her side that he learned the value of fresh, quality products. "We didn't have electricity, so of course there was no refrigeration. Therefore, we used only what was fresh and in season. I learned to appreciate herbs and vegetables right from the garden, freshly slaughtered chickens, and fish and crawfish just caught in nearby streams and bayous.

George Rodrigue (b. 1944) was born and raised in New Iberia, Louisiana, the heart of Cajun country. Since childhood he has painted and sculpted those things he knows and loves best.

Family:
Mother: Tippi Hedren, actress; played the lead in Alfred Hitchcock's The Birds (1963) and the title role of Hitchcock's Marnie (1964)
Father: Peter Griffith, actor, realtor; divorced from Tippi Hedren and married to actress Nanita Greene, by whom he has two children
Half-sister: Tracy Griffith, actress; born 1965; mother is actress Nanita Greene
Half-brother: Clay Griffith, set decorator; born 1967; mother is Nanita Greene
Son: Alexander Bauer; born 1985; father, Steven Bauer
Daughter: Dakota Mayi Johnson; born October 4, 1989; father, Don Johnson
Daughter: Stella del Carmen Banderas Griffith; born September 24, 1996; father, Antonio Banderas

Awards:
1984: National Society of Film Critics Award: Best Supporting Actress, Body Double
1988: Golden Globe: Best Actress in a Motion Picture (Musical or Comedy), Working Girl

Education:
Hollywood Professional School in Los Angeles, CA
Acting with Stella Adler in New York (1981)

Thank you and trip description,

** 10:30am depart Northfield on a Private Boeing 727 tail number VPBif to New Orleans Amour de Deutz Champagne, lunch by Town Hall Restaurant, Chef Mitchell RosenthalLand at Louis Armstrong Airport, Transit Aviation 1-504-468-7722 located at 2200 Aberdeen road

Catered lunch by Joel's catering (call sarah 504.827.2400 ~ 1.800.335.8994)
with Mufeletta and Po-Boy, with wine by Scharffenberger Cellars. Touch down at 2pm!!

Patrick O'Connell Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell and Tim Turner

11:07 In Studio Walter Vatter Houghton Mifflin 212-420-5830

Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000). She is currently working on Remembrance of Things Paris, The Gourmet Cookbook, and a third memoir.

Reichl has been honored with three James Beard Awards (two for restaurant criticism, in 1996 and 1998, and one for journalism, in 1994) and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.

Nuits Indiennes, India inspired flavors,

Special Occasions, with your own message,

Spirit of Originality, 49 flavor sensation collection divided into seven families Balsamic, Roasted, Fruity, Citrus, Floral, Herbal and Spiced.

Spirit of Discovery, celebrate the essence of some of nature's simplest and most satisfying flavors or the origin of cocoa beans. The traditional Little Gourmet Collection, featuring the winning artwork submitted by children ages 12 and under from all over the world.

Spirit of Exploration, taste sensations of all kinds, several flavor families.

Spirit of Luxury, Burl wood Chocolate Vault with a collection US $ 675.00

Joyous Memories, modern collection of dragées, available in a glorious spectrum of colors and two exquisite varieties - almond & chocolate

BOCADILLOS
PHONE: 415-982-2622

THE INN AT LITTLE WASHINGTON
PHONE: 540-675-3800
WEBSITE: THEINNATLITTLEWASHINGTON.COM

SUVIR SARAN
WEBSITE: SUVIR.COM

GOURMET MAGAZINE
PHONE: 800-765-9419
WEBSITE: EPICURIOUS.COM

AQUA
PHONE: 415-956-9662

RITZ-CARLTON, SAN FRANCISCO
PHONE: 415-296-7465
RITZ-CARLTON, HALF MOON BAY
PHONE: 650-712-7000
WEBSITE: RITZCARLTON.COM

TASTE & TRIBUTE
(BENEFIT DINNER FOR THE TIBETAN AID PROJECT)
PHONE: 510-848-4238 OR 800-338-4238
WEBSITE: TIBETANAIDPROJECT.ORG

MICHEL RICHART
PHONE: 888-RICHART (888-742-4278)
WEBSITE: RICHART.COM

MENTIONS:
HURLEY’S RESTAURANT
PHONE: 707-944-2345
WEBSITE: HURLEYSRESTAURANT.COM

INSALATA’S
PHONE: 415-457-7700
WEBSITE: INSALATAS.COM

ABALONE FESTIVAL AND COOKOFF
INFORMATION: 707-937-4700

HALF MOON BAY ART & PUMPKIN FESTIVAL
PHONE: 650-726-9652
WEBSITE: MIRAMAREVENTS.COM

CAL-ITALIA WINE & FOOD TASTING
TICKETS & INFORMATION: 415-469-7115
WEBSITE: CAL-ITALIA.ORG

SALUD! FUNDRAISER
TICKETS & INFORMATION: 707-473-0583
WEBSITE: VINESANDWINES.COM

VINES & WINES GALA & AUCTION
PHONE: 707-473-0583
WEBSITE: VINESANDWINES.ORG

THIS WEEKS BOOKS:
"REFINED AMERICAN CUISINE: THE INN AT LITTLE WASHINGTON"
BY PATRICK O’CONNELL AND TIM TURNER
PUBLISHED BY BULFINCH PRESS

"INDIAN HOME COOKING: A FRESH INTRODUCTION TO INDIAN FOOD"
BY SUVIR SARAN AND STEPHANIE LYNESS
PUBLISHED BY CLARKSON POTTER

"THE GOURMET COOKBOOK"
BY RUTH REICHL
PUBLISHED BY HOUGHTON MIFFLIN

www.fetzer.com

Hopland Inn www.hoplandinn.com (800) 266-1891
13401 S. Highway 101 Hopland CA 95449
Restaurant 1890 (named for the year the building was built)

The Hopland Inn was established in 1890 by William Wallace Thatcher, the founder of the modern community of Hopland. Initially catering to farmers, businessmen and trades people traveling from San Francisco County to the Pacific Northwest, The Hopland Inn soon became a vital part of the community, helping to create a cornerstone for local social activity and family celebrations.

In January 2004, Scott Heinonen moved from the north shore of Lake Tahoe, California, to begin a new chapter in his life and career, as Executive Chef of The Hopland Inn. Scott, his wife Carrie and baby daughter Ruby Lin are enthusiastic about experiencing life in Mendocino County and their future endeavors with The Hopland Inn. Scott is excited about the challenge of continuing to build a stellar reputation at the Inn and showcasing the bounty of beautiful northern California wine country in his menus.

800.846.8637 www.fetzer.com

Wine grapes came to Northern California shortly after the Gold Rush in 1850. While wineries in Sonoma and Napa became large-scale operations, the wineries in Mendocino County were much smaller. They barely scraped by supplying the locals. By the time Prohibition had come and gone, it had put most Mendocino vineyards out of business.
In 1958, the future looked brighter for Mendocino’s growers. This was the year that Barney and Kathleen Fetzer purchased a run-down 720-acre ranch in Redwood Valley. They saw the Mendocino wine industry as a dark horse poised for a big comeback and went about renovating the property and planting Fetzer’s first vines. Two years later the California "wine boom" began, and by 1968 Fetzer’s first commercial vintage (2,500 cases of red table wine) was crated, shipped and sold, putting it on the map. By 1977, the Fetzer staff had grown considerably but was still little more than an extended family. The company totaled about 20 people (the Fetzer family and a bottling crew of about ten) and was producing around 30,000 cases a year. The focus at that time was primarily single vineyard Zinfandels and Cabernets from local Mendocino growers. In 1978, Fetzer branched out into Chardonnay, Gewurztraminer and Riesling and built a second crushing facility on the property dedicated to white wines. Few California wineries were serious about Chardonnay, and whites in general, at this time. Once again, the vision and pioneering spirit of Fetzer’s winemakers would pay off. Three years later, Sundial Chardonnay was launched from the Fetzer Sundial Ranch in Hopland, California. The launch also represented the company’s first marketing campaign. A two-man team spent countless weeks traveling the country, offering tastings for the media and hosting winemaker dinners. While the parties got attention, people were really noticing the quality of the wines. Throughout the Sundial Chardonnay launch, Fetzer partnered with its network of growers, involving them in the finished product. Each grower tasted the wines, comparing the quality of their produce to that of other Fetzer growers. This friendly competition motivated growers to continually improve the quality of their grapes to meet Fetzer standards. It turned out to be a positive way of improving quality without raising the prices on the shelf. As sales grew, so did Fetzer’s need to control the quality of all its grapes. This led to the purchase of Valley Oaks in 1984. The following year, Fetzer made the commitment to grow all of its grapes organically. What started as a simple organic garden project at Valley Oaks grew into a quality mission for all of Fetzer’s vineyards. One by one, they committed to organic growing, and the results could be seen, or tasted, in the fruit. Vines were healthy and the fruit was rich and clean – great for premium wines. By 1992, Fetzer had become a mainstay with consumers nationwide. Brown-Forman Corporation purchased Fetzer, offering the support needed to accelerate its quality goals. Fetzer introduced a lush Merlot, built an on-site barrel cooperage company in 1993, and recently completed work on a second winery in Paso Robles – Five Rivers Ranch.

800-964-2270 www.mendocinomustard.com

Mendocino Mustard's original Hot & Sweet mustard first appeared in 1977 in the coastal town of Mendocino, California and soon became a word-of-mouth best seller.
As founder Devora Rossman recalls, " I was an underpaid preschool teacher and my former partner was a struggling artist. We were about to begin selling worms for extra cash when her mother suggested we try to market her mustard recipe instead."Of course, we knew nothing about where to order supplies or how to market our mustard. We mixed our first batches on the kitchen table in a converted chicken coup and conducted taste tests on our friends and families. Our first business property statement listed a bowl, a whick, a Tupperware pitcher and a spatula! I still have that pitcher; I hand-filled many jars of mustard with it and I plan to have it bronzed some day." Initially, the mustard was sold only in Mendocino, but visitors who took one jar home soon ordered it by the case for family and friends. It became obvious that a culinary classic had been born. Our second product, our beer mustard Seeds & Suds, was created in 1996, and has won numerous awards in national competitions. These days we hand-prepare our mustards in our own kitchen overlooking the rugged Pacific coastline. We can watch migrating whales from the windows and take lunch-time walks along the old logging road through coastal headlands covered with wildflowers in spring. We take great satisfaction in making our products ourselves, to the same exacting standards. We use some simple equipment now (our wrists couldn't take tightening thousands of caps by hand), but the mustard is very much hand-made. We are proud of having a woman-owned and operated business, and a family friendly work environment. Our company philosophy statement says: "We take pride in hand-preparing excellent mustards, using quality ingredients, in paying fair wages, charging fair prices, and contributing part of our profit toward ensuring a healthy and fair future for the world's children."

Emeril Lagasse Chef, Restauranteur, Television Personality and Author www.emerils.com

www.vineyardcreek.com

Chef Ozanich In Charge of the Kitchen New Santa Rosa Restaurant
Santa Rosa, CA - The kitchen at Seafood Brasserie, now open in Santa Rosa, is headed up by Executive Chef Liz Ozanich. The restaurant's menu showcases the bounty of Sonoma County with dishes reflecting country French influences. The menu, designed with assistance from James Beard "Best Chef/Northwest Region" award winner Philippe Boulot, features ingredients from local organic purveyors, farmers' markets and cheese manufactures, plus the best Pacific Coast meat,
game, fish and shellfish.
Ozanich has, for five years, been the protégé of the internationally
acclaimed Boulot who is the Executive Chef at the Heathman Restaurant in Portland. Her previous experience, prior to the Heathman, includes time at venues in Seattle and Eugene. Complementing her work in the Pacific Northwest have been stints in the American Midwest and a year spent in France.

2231 McNab Ranch Road Ukiah, CA 95482 www.bonterra.com

John Ash; Chef, Educator and Author www.johnash.com

BOCADILLO
PHONE: 415-982-2622

FETZER VINEYARDS
PHONE: 800-846-8637
WEBSITE:
FETZER.COM

MENDOCINO MUSTARD
PHONE: 800-964-2270
WEBSITE: MENDOCINOMUSTARD.COM

EMERIL LAGASSE
WEBSITE: EMERILS.COM

"WINE WEDNESDAY" HOSTED BY ZIGGY ESCHLIMAN
AIRS ON 95.9 FM AND 96.7 FM

SEAFOOD BRASSERIE
PHONE: 707-636-7388
WEBSITE: VINEYARDCREEK.COM

OYSTER & WINE PAIRING RECEPTION
PHONE: 415-929-1730 OR 415-929-8374

CRABBY CHEF COMPETITION
PHONE: 510-845-7771

BONTERRA VINEYARDS
WEBSITE: BONTERRA.COM

JOHN ASH
WEBSITE: JOHNASH.COM

MENTIONS:
RUSSIAN RIVER FOOD AND WINEFEST
WEBSITE: RUSSIANRIVERFOODANDWINEFEST.COM

AMADOR VINTNERS’ BIG CRUSH HARVEST FESTIVAL
PHONE: 888-655-8614
WEBSITE: AMADORWINE.COM

THIS WEEKS BOOKS:
"WINE FOR WOMEN"
BY LESLIE SOBRACO
PUBLISHED BY WILLIAM MORROW

ALL BOOKS DISCUSSED ON
THE DINING AROUND WITH GENE BURNS PROGRAM
CAN BE FOUND AT:
AREA BOOKSTORES
PUBLIC LIBRARIES
AND THE KGO BOOK LINE
800-801-BOOK (2665)

DINING LINE: 415-954-7921
DINING WEBSITE: DININGAROUND.COM

www.silversea.com Phone: (800) 722-9955

Executive Chef, Owner Bradley Ogden, Chef Partner Vince Herrera,

General Manager/Partner Michael Kapash

Emeril in the Harvet Sun Saturday, Sept 25 at 9:00 a.m. to 4 p.m. $125pp person A day-long food & wine extravaganza highlighted with a cooking demonstration on the big stage by Chef Emeril Lagasse. Be a part of the Emeril Live experience. A special raffle will be held to select guests to sit right down front and be served by Chef Emeril personally.

Emeril Under the Harvet Moon Saturday, Sept 25 at 5 to 9 p.m. $150pp Chef Emeril plans to kick back while kicking it up a notch with his friends at this BAM-B-Q! staged at the old Barn located at Fetzer's Hopland Winery, just down the road from the Valley Oaks Ranch. Net proceeds benefit the Emeril Lagasse Foundation.

Treasures of the Fall Table, November 6^th - 12^th 2004 including hotel (6 nights at the Botticelli) 5 cooking classes, all meals and wine, day trips to Chianti, a truffle hunt and a chocolate tour (airfare not included) 2500.00

Now you can join the Diva for a fabulous week celebrating the treasures of the fall table. Imagine cooking with fresh porcini mushrooms, sipping the new wine, truffle hunting, and then cooking up our finds! Fall for me is the essence of Tuscan cooking and when it really shines. Hands-on classes daily inspired by Florence's fabulous Central Market, and meet the artisans in the countryside who produce some of the treasures of the Tuscan table!

Judy I've made my home in Florence since 1984. I started Divina Cucina (originally Mangia Firenze) in 1988 with a simple aim -- to share my knowledge of Italian cuisine and culinary history with fellow food lovers in and around Florence. I've lived in Florence among food experts and foodies, exchanging ideas and recipes, and developed my own style, one that is easy-going and entertaining. That's La Divina Cucina's style!
The Tuscans know how to prepare simple food from quality local ingredients. They make the most of regional and seasonal produce. That's why my classes begin in the Mercato Centrale or the local market where purveyors provide the best from the Tuscan countryside. Judy Witts Francini, CCP, is a member of the International Association of Culinary Professionals, a Certified Culinary Professional, a member of Slow Food International, and a student of cooking for over 20 years.
She's married to a native Florentine, Andrea Francini, whose knowledge of Florence provides Judy with valuable insights. She has a newsletter called Over the Tuscan Stove, and she's recommended in Cadogan's Florence: Siena, Florence & Pisa, Faith Willinger'sEating in Italy, and in more than 100 food and travel web sites.

Fruit Dunkz, Blazin Raisin Shag Shag, Artichoke Tip-ins w/dippin sauce, Orange Banana Flip, Quesadillas , Grand Slam Sundae, Candied Walnuts

408-448-WINE (9463) www.josephgeorge.com

Mission:The mission of the March of Dimes is to improve the health of babies by preventing birth defects and infant mortality. This mission is carried out through programs of research, community services, education, and advocacy.

Over 600 gourmands and corporate sponsors enjoy an evening of world-class cuisine and bid on the most exclusive culinary auction items, creating a truly unforgettable experience. Last year, sixteen of the Bay Area’s most prominent chefs joined this unique event and contributed their signature dishes as well as once in a lifetime auction packages that raised $240,000 for the vital work of the March of Dimes.

$250 - Individual tickets

Past Chefs: 2003 Sampling: Jean Alberti (Kokkari Estiatorio), Adrian Hoffman (One Market Restaurant), George Chen (Shanghai 1930), Jeffrey Amber (Moose’s), Roxanne Klein (Roxanne’s), Arnold Wong (Bacar/EOS Restaurant and Wine Bar), Charles Phan (The Slanted Door), Xavier Salomon (The Ritz-Carlton, Half Moon Bay), Jean-Pierre Dubray (The Ritz-Carlton, San Francisco)

MENTIONS:
TASTE OF ITALY WINEMAKER DINNER
RESERVATIONS: 877-322-5492
WEBSITE: TENAYALODGE.COM

ASIAN CHEFS ASSOCIATION DINNER AT THREE SEASONS RESTAURANT IN PALO ALTO
PHONE: 650-838-0353
WEBSITE: THREESEASONSRESTAURANT.COM

A DAY OF GOATS AND GRAPES AT NICHOLSON RANCH
PHONE: 707-938-8822
WEBSITE: NICHOLSONRANCH.COM

WORLD VEGETARIAN DAY CELEBRATION
PHONE: 415-273-5481
WEBSITE: SFVS.ORG

MILLENNIUM RESTAURANT’S 10^TH ANNIVERSARY CELEBRATION
PHONE: 415-345-3900
WEBSITE: MILLENNIUMRESTAURANT.COM

"MY VIEW FROM THE VINEYARD" PHOTO EXHIBIT
INFORMATION: 707-433-2808

HARVEST WINE TASTING AT FENESTRA WINERY
PHONE: 925-862-2292
WEBSITE: FENESTRAWINERY.COM

COTE SUD RESTAURANT’S JULIA CHILD DINNERS
PHONE: 415-255-6565
WEBSITE: COTESUDSF.COM

Charles Krug - Peter Mondavi Family Winery 2800 Main Street St. Helena, CA 94574 707-967-2229 www.charleskrug.com

925.648.3829 www.wheelchairfoundation.org

707-875-2751 www.innatthetides.com

12th Annual Sonoma Valley Wine Auction Grosses Record Amount of $616,000
We raised 6000.00 for and evening with Ramekins, the General's Daughter, Saddles and MacArthur Place. High Bidder Joel Peterson of Ravenswood winery. www.ravenswood.com

www.sonomavalleywine.com

800-722-1866 www.macarthurplace.com

Petroni Winery www.petroniwinery.com

(800) 769-3649, or go to www.kj.com

Darryl Beeson is American editor of www.wineontheweb.com and host of "Food, Wine Travel and More on Dallas Radio KMSR

Darryl Beeson is a sommelier for the amazing Gaylord Texan, a 1511 room resort located appropriately enough in Grapevine, Texas. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications. He also hosts "Food, Wine, Travel & More" every Sunday in the 3pm Central Time slot on Dallas radio KMSR 990am audio is streamed on www.990mainstreet.com). Photo