- Joe Baumgardner - Regional Sommelier & Cellar Master, JC Resorts
- Farmer/Winemaker/Viticulturalist James Ontiveros - Native 9 / Alta Maria
Showing posts with label JOE BAUMGARDNER. Show all posts
Showing posts with label JOE BAUMGARDNER. Show all posts
Friday, December 6, 2019
Rancho Bernardo Inn, Native 9 & Alta Maria
Friday, October 21, 2016
10/21 LUKE PETERS, AIR AND WATER, JOE BAUMGARDNER, JC RESORTS
LUKE PETERS – PRESIDENT/CEO, AIR AND WATER (LUMA COMFORT)
Inc's fastest-growing private companies in America on the list of Internet Retailer's top 500 three years in a row. At Luma Comfort we are innovators of beautiful and unique products. Luma Comfort is the leading manufacturer of environmentally-friendly evaporative coolers, misting fans, ice makers and stylishly functional humidifiers Our philosophy is...comfort doesn't just come from how well our products work but how good they make you feel. Luma Comfort products can be found in Target, The Home Depot, Amazon, WayFair, and more large retailers.
WINE COOLERS
Every wine lover knows that heat damages wine but how many of us take care to protect our wine at every stage? Wine is a perishable product that requires a year round constant temperature to mature. Most experts will agree that the ideal temperature to keep wine is between 49 and 58° F. Storing wine in a refrigerator isn't a good option because the vibrations will affect the wine's aroma and destroy some of its important components. That's why investing in a wine cooler is recommended.
Don't forget that red and white wines have different temperature requirements. If you want to store both reds and whites together in the same wine cooler, look for a dual zone unit that has 2 independently controlled temperature zones. Here are some general guidelines to follow:
Red Wine: 55° F to 60° F
White Wine: 49° F to 56° F
Rose Wine: 49° F to 51°F
WWW.AIR-N-WATER.COM
JOE BAUMGARDNER – SOMMELIER & CELLAR MASTER, JC RESORTS
Our Sommelier & Cellar Master at JC Resorts has been bringing new wines and exciting pairings to our tables since October, 2015. Joe’s interest in wine was sparked by his father who collected wines in the 60s and 70s (and lucky for Joe, he was able to learn about these wines by dipping into the family cellar when his father wasn’t looking).
Working in restaurants since the age of 15, it became apparent that Joe’s passion was strong enough that he should pursue a career in wine. In 2008, he became one of only 6 people in Southern California to achieve the Sommelier Diploma from the prestigious International Sommelier Guild. While studying for his diploma, Joe also caught the traveling bug by hopping a train from San Diego all the way up the coast to Canada, where he tasted and learned about wines from the soil to the glass.
Ultimately, San Diego has captured Joe’s heart, and he’s proud to call the city home, where he’s shared his knowledge and love of wine as sommelier for small neighborhood restaurants and large resorts alike. Starting his sommelier career at Kensington Grill with San Diego’s acclaimed Urban Kitchen Group, he went on to work as the sommelier for the world famous Hotel Del Coronado and La Costa Resort.
Now sharing his expertise at all of the JC Resorts, Joe curates some of the finest wine collections in California. He also loves working with our chefs to create fun, interactive and most importantly, delicious wine events for our guests and local community.
WWW.JCRESORTS.COM
WWW.RANCHOBERNARDOINN.COM
WINE COOLERS
Every wine lover knows that heat damages wine but how many of us take care to protect our wine at every stage? Wine is a perishable product that requires a year round constant temperature to mature. Most experts will agree that the ideal temperature to keep wine is between 49 and 58° F. Storing wine in a refrigerator isn't a good option because the vibrations will affect the wine's aroma and destroy some of its important components. That's why investing in a wine cooler is recommended.
Don't forget that red and white wines have different temperature requirements. If you want to store both reds and whites together in the same wine cooler, look for a dual zone unit that has 2 independently controlled temperature zones. Here are some general guidelines to follow:
Red Wine: 55° F to 60° F
White Wine: 49° F to 56° F
Rose Wine: 49° F to 51°F
WWW.AIR-N-WATER.COM
JOE BAUMGARDNER – SOMMELIER & CELLAR MASTER, JC RESORTS
Working in restaurants since the age of 15, it became apparent that Joe’s passion was strong enough that he should pursue a career in wine. In 2008, he became one of only 6 people in Southern California to achieve the Sommelier Diploma from the prestigious International Sommelier Guild. While studying for his diploma, Joe also caught the traveling bug by hopping a train from San Diego all the way up the coast to Canada, where he tasted and learned about wines from the soil to the glass.
Ultimately, San Diego has captured Joe’s heart, and he’s proud to call the city home, where he’s shared his knowledge and love of wine as sommelier for small neighborhood restaurants and large resorts alike. Starting his sommelier career at Kensington Grill with San Diego’s acclaimed Urban Kitchen Group, he went on to work as the sommelier for the world famous Hotel Del Coronado and La Costa Resort.
Now sharing his expertise at all of the JC Resorts, Joe curates some of the finest wine collections in California. He also loves working with our chefs to create fun, interactive and most importantly, delicious wine events for our guests and local community.
WWW.JCRESORTS.COM
WWW.RANCHOBERNARDOINN.COM
Friday, December 4, 2015
12/04 JASON CARROLL, AVANT RESTAURANT AT JC RESORTS, CHEF TRAVIS WATSON, RANCHO BERNARDO INN, JOE BAUMGARDNER
JASON CARROLL - GM OF AVANT RESTAURANT AT JC RESORTS
ABOUT AVANT: Venture forward with bright new flavors fresh from the sea, farm, and garden. Savor cocktails, wines, and beers uniquely created with an artisan’s touch. Experience what tomorrow tastes like.
Lively and sophisticated with a dash of daring, AVANT focuses on unpretentious, approachable cuisine with homegrown culinary touches paired with handcrafted classic cocktails, local craft beer, and limited production wines from around the world.
AVANT draws on the best of wine country dining – inspired culinary exploration, leisurely socializing, and the freshest of seasonal ingredients – and moves it forward with a contemporary California mindset. Our culinary team serves vibrant, creative dishes and artisan libations that embrace items foraged, farmed, hunted, and fished. With an inviting setting defined by indoor/outdoor design, dynamic spaces, and social settings, AVANT is a San Diego dining experience you don't want to miss.
AVANT Kitchen, a private demonstration kitchen, offers small groups of up to 12 direct access to AVANT’s chefs, their secrets to spectacular results, as well as private events in the intimate space.
CHEF TRAVIS WATSON - EXECUTIVE CHEF OF OUTLETS, RANCHO BERNARDO INN, SAN DIEGO, CALIFORNIA
As a former University of Arizona football player, "chef" seems like an unlikely career choice for Chef Travis Watson, a guy who also loves shooting and Brazilian jujitsu. But then he was inspired at 14 by his first football coach who was also an Executive Chef at a restaurant where Watson was employed as a dishwasher. Cooking seemed much cooler and definitely more fun, and once he was promoted to prep cook a few months later, the die was cast.
Chef Watson's friends and co-workers describe him as "hardworking, driven and dedicated" and accurately so. After moving to Arizona from his native Watts, California when he was 14, Watson worked two jobs through high school so that he could attend Scottsdale Culinary Institute. Upon graduation, he did an impressive externship under Chef Jacques Paccard in Paris.
Upon his return to the States, enrolled in the University of Arizona in Tucson. Bit by the travel bug, he spent summers and the years after graduation traveling, working and learning in cities like Seattle, Los Angeles and Denver and countries such as Japan, France, Italy and Mozambique. He was fortunate enough to work at some of the finest hotels across the world.
In 1999, Watson settled back in Arizona, working for Fox Restaurant Concepts as Corporate Pastry Chef where he was responsible for opening 27 restaurants across the country over the next eight years. He left Fox to take over the helm as Executive Chef of Avalon, an independent restaurant focused on organic produce and sustainable practices in Scottsdale. In just a year's time, Chef Watson and his team at Avalon were named "Best New Restaurant" and "Best New Chef." From there Chef Travis worked at the Royal Palms Resort and Spa, the Ojai Valley Inn and Spa, the Stanley Hotel and he has taken the roll of Executive Chef of Outlets and the Rancho Bernardo Inn.
Now at the RBI, he is excited to be a part of a dynamic team that focuses on seasonal, sustainable food that is just as beautiful as it is delicious.
JOE BAUMGARDNER – SOMMELIER, RANCHO BERNARDO INN, SAN DIEGO, CALIFORNIA
Our Sommelier & Cellar Master at Rancho Bernardo Inn has been bringing new wines and exciting pairings to the table at AVANT since October, 2015. Joe’s interest in wine was sparked by his father who collected wines in the 60s and 70s (and lucky for Joe, he was able to learn about these wines by dipping into the family cellar when his father wasn’t looking).
Working in restaurants since the age of 15, it became apparent that Joe’s passion was strong enough that he should pursue a career in wine. He achieved the Sommelier Diploma from the International Sommelier Guild in 2008. While studying for his diploma, Joe also caught the traveling bug by hopping a train from San Diego all the way up the coast to Canada, where he tasted and learned about wines from the soil to the glass.
Ultimately, San Diego has captured Joe’s heart, and he’s proud to call the city home, where he’s shared his knowledge and love of wine as a sommelier for small neighborhood restaurants and large resorts alike. Starting his sommelier career at Kensington Grill and CUCINA urbana with San Diego’s Urban Kitchen Group, he went on to work as the sommelier for the world famous Hotel Del Coronado and La Costa Resort.
Now sharing his expertise at AVANT, Joe works closely with our chefs to create fun, interactive and most importantly, delicious wine events for our guests and local community.
Lively and sophisticated with a dash of daring, AVANT focuses on unpretentious, approachable cuisine with homegrown culinary touches paired with handcrafted classic cocktails, local craft beer, and limited production wines from around the world.
AVANT draws on the best of wine country dining – inspired culinary exploration, leisurely socializing, and the freshest of seasonal ingredients – and moves it forward with a contemporary California mindset. Our culinary team serves vibrant, creative dishes and artisan libations that embrace items foraged, farmed, hunted, and fished. With an inviting setting defined by indoor/outdoor design, dynamic spaces, and social settings, AVANT is a San Diego dining experience you don't want to miss.
AVANT Kitchen, a private demonstration kitchen, offers small groups of up to 12 direct access to AVANT’s chefs, their secrets to spectacular results, as well as private events in the intimate space.
CHEF TRAVIS WATSON - EXECUTIVE CHEF OF OUTLETS, RANCHO BERNARDO INN, SAN DIEGO, CALIFORNIA
Chef Watson's friends and co-workers describe him as "hardworking, driven and dedicated" and accurately so. After moving to Arizona from his native Watts, California when he was 14, Watson worked two jobs through high school so that he could attend Scottsdale Culinary Institute. Upon graduation, he did an impressive externship under Chef Jacques Paccard in Paris.
Upon his return to the States, enrolled in the University of Arizona in Tucson. Bit by the travel bug, he spent summers and the years after graduation traveling, working and learning in cities like Seattle, Los Angeles and Denver and countries such as Japan, France, Italy and Mozambique. He was fortunate enough to work at some of the finest hotels across the world.
In 1999, Watson settled back in Arizona, working for Fox Restaurant Concepts as Corporate Pastry Chef where he was responsible for opening 27 restaurants across the country over the next eight years. He left Fox to take over the helm as Executive Chef of Avalon, an independent restaurant focused on organic produce and sustainable practices in Scottsdale. In just a year's time, Chef Watson and his team at Avalon were named "Best New Restaurant" and "Best New Chef." From there Chef Travis worked at the Royal Palms Resort and Spa, the Ojai Valley Inn and Spa, the Stanley Hotel and he has taken the roll of Executive Chef of Outlets and the Rancho Bernardo Inn.
Now at the RBI, he is excited to be a part of a dynamic team that focuses on seasonal, sustainable food that is just as beautiful as it is delicious.
JOE BAUMGARDNER – SOMMELIER, RANCHO BERNARDO INN, SAN DIEGO, CALIFORNIA
Our Sommelier & Cellar Master at Rancho Bernardo Inn has been bringing new wines and exciting pairings to the table at AVANT since October, 2015. Joe’s interest in wine was sparked by his father who collected wines in the 60s and 70s (and lucky for Joe, he was able to learn about these wines by dipping into the family cellar when his father wasn’t looking). Working in restaurants since the age of 15, it became apparent that Joe’s passion was strong enough that he should pursue a career in wine. He achieved the Sommelier Diploma from the International Sommelier Guild in 2008. While studying for his diploma, Joe also caught the traveling bug by hopping a train from San Diego all the way up the coast to Canada, where he tasted and learned about wines from the soil to the glass.
Ultimately, San Diego has captured Joe’s heart, and he’s proud to call the city home, where he’s shared his knowledge and love of wine as a sommelier for small neighborhood restaurants and large resorts alike. Starting his sommelier career at Kensington Grill and CUCINA urbana with San Diego’s Urban Kitchen Group, he went on to work as the sommelier for the world famous Hotel Del Coronado and La Costa Resort.
Now sharing his expertise at AVANT, Joe works closely with our chefs to create fun, interactive and most importantly, delicious wine events for our guests and local community.
Subscribe to:
Posts (Atom)