8/01 TROY SMITH, MONTAGE, DIANA SCHWEIGER, SCHWEIGER VINEYARDS

TROY SMITH - MONTAGE – CRN SOMMELIER OF THE YEAR 

Earning the Advanced Sommelier Diploma from the American Chapter of the Court of Master Sommeliers, Troy Smith is a sommelier and beverage manager at Montage Laguna Beach.

Equipped with in-depth knowledge gleaned from more than 10 years in the wine industry, Smith oversees the selection, purchasing and storage of wines for the entire resort. He also facilitates all ongoing staff wine training.

In addition, Smith oversees the ambitious wine program for the resort’s three restaurants, including its signature restaurant Studio’s impressive 2,500 wine selections. To that end, he is instrumental in selecting Studio’s approximately 50 wines by the glass; working in tandem with Studio Executive Chef Craig Strong and the Studio sommelier team to present wine pairings for each item on the private chef’s table and tasting menus.

Previously a sommelier at The Phoenician Resort in Scottsdale, AZ, Smith has also served as sommelier at the Ventana Room at Loews Ventana Canyon Resort in Tucson, AZ.

www.montagehotels.com


DIANA SCHWEIGER - DIRECTOR OF SALES AND MARKETING, SCHWEIGER VINEYARDS

Diana Schweiger grew up in Sonoma County and remembers the days of visiting her grandparents on the Spring Mountain property before there were vineyards, wineries and a lot of traffic on Spring Mountain Rd.

The early years for Diana were about as busy as her life is currently. In addition to being involved as a cheerleader and in student government at Montgomery High School, she was also a competitive figure skater and trained at the Redwood Empire Ice Arena. She graduated from CSU Chico in 1991 with a degree in Journalism/Public Relations. She was also a member of Alpha Gamma Delta sorority and worked in sales for the school newspaper, the Orion. Other summer jobs included a congressional internship in Washington D.C. and a VIP Guest Relations position at Disneyland in Orange County.

In 1991, two weeks after graduation from Chico State, Diana began her professional career at Heublein working as a chain merchandiser in Northern California. From there she was promoted into other positions and then moved onto working in sales management for Paterno Imports, then  Rosemount Estate and most recently, Southcorp Wines. On September 2, 2003, Diana came to work for the family winery full time.

Diana runs the national sales for her family business and spends much of her time coordinating market visits and shares the travel with her winemaker/little brother.  Take a glance at www.schweigervineyards.com and keep up with all the events and wine dinners happening around the country.  Diana also has had the opportunity to sit on the judging panel at the L.A. Wine Competition, represent the Napa Valley Vintners during market visits on local TV news stations, and most recently participate in a commercial for a major world wide business set to air on September 2, 2014.  

Diana and Andy purchased the property adjacent to the vineyard and winery that was originally her Grandparents home. Diana and Andy are avid sports participants and especially enjoy spending time on the lake waterskiing and of course enjoying wine!

www.schweigervineyards.com

7/25 SPRETI VALENTE, FRED SCHERRER, SCHERRER WINERY

SPRETI VALENTE, CERTIFIED SOMMELIER

Spreti is the wine buyer for Anne’s Boutique Wines in Costa Mesa, California. As the wine buyer, Spreti specializes in procuring the best small production wines from all around the world.  As the Sommelier and buyer, Spreti meets with winemakers, importers and winery owners to sample many wines each week. From these wines, a limited few – the best of small producers are chosen to be featured in weekly tastings and in the three wine club she oversees. Spreti has served as a wine judge for the prestigious International Los Angeles Wine and Spirits Competition for the past two consecutive years and is currently mentoring several aspiring Certified Sommeliers while she herself prepares for the Advanced Sommelier exam. Spreti was first introduced to wine by her mother, who owned a wine and spirits store in Guatemala City, Guatemala. During her college years, she further immersed herself in the world of wine through studies abroad in France and South America.

Anne’s Boutique Wines
Anne’s Boutique Wines is a wine shop located in the heart of coastal Orange County.  With an incredible selection of small production wines, hard-to-find wines in a super-friendly atmosphere. Wine tastings are conducted three times a week and boasts a by-the-glass wine list that rivals many restaurants.  Our shop maintains a database on each client’s palate to further enhance their wine enjoyment experience.   Our wine club is “avant-garde” in style, to educate and introduce our members to new wines and varietals from all around the world.  Many famous winemakers host events in our tasting room each month.  We are on our 6th year in business.

Anne’s Boutique Wines is a known as “Orange County’s Best Kept Secret” in the top five “BEST WINE SHOP” by Orange County’s City Voter. (2nd to HiTimes)

www.annesboutiquewines.com


FRED SCHERRER – OWNER, SCHERRER WINERY 

In the mid-1970’s, due to a normal teenage interest in alcoholic beverages, my family allowed me to make some wine from the family vineyard and beer at home (under adult supervision, of course). This led to a UC Davis degree as well as concurrent work at a local winery doing the dirtiest and most menial jobs imaginable. In the mid-1980’s good friends at Duxoup Wine Works (think Marx Brothers for the pronunciation) inspired me to try my hand at my own label so I negotiated cellar space in lieu of a raise by my then-current employer, Greenwood Ridge Vineyards in Anderson Valley (I got a raise anyway). Greenwood Ridge was supportive of my project and decided to have some Scherrer Zinfandel produced for their label as well. Unfortunately, I had a poor business plan and during the first year I realized I was not yet ready for this project. Greenwood Ridge continues to make a small amount of Scherrer Vineyard Zinfandel to this day.

Enter Dehlinger Winery in the late 1980’s. Tom Dehlinger was very supportive of my long-term plans and challenged me to develop a solid business plan, facilitating an important entry into my own project. In return, his winery received my heart and soul for a decade. The final key element in our getting started was from my parents. They allowed me to delay paying them for their fine grapes until we began getting cash flow from our wine sales. By 1997, we were ready to make the move to a facility of our own. In anticipation of this, we were able to add Cabernet Sauvignon and Chardonnay to supplement the Zinfandel we were producing, all from my father’s vineyard in Alexander Valley. Tom Dehlinger supported this transition of my focus, allowing me to produce these additional wines in his facility and we parted very amicably after that vintage.

And so after the harvest of 1997, I moved our operation to a corner of an apple packing shed-turned-winery, finally leasing the entire building. During this period, our production grew from just the three varietals from Scherrer Vineyard, to now typically a dozen wines, about half of which are Pinot Noir. Total production is now 4000 to 5000 cases. My good friend, Don Bliss helped me whenever I needed a hand (or a finger to dial 911 in the unlikely event of a forklift mistake) throughout this period until he sold his fine vineyard and moved back to his native Texas in 2006. Since then, I have been able to impose on a handful of friends and local customers when I have needed help, but still continue to work at the winery pretty much alone most of the year. Judi, my wife, has handled administrative and compliance for the winery since 2002, keeping me out of trouble with bureaucrats and making sure we are able to conform with the complex and changing world of direct shipping and wholesaling laws, reports and fees.

www.scherrerwinery.com

7/18 GEORGE MILIOTES, THE CAPITAL GRILLE, JOEL ANTHONY CARUSO, ANARO GUY

GEORGE MILIOTES - DIRECTOR OF BEVERAGE & HOSPITALITY - THE CAPITAL GRILLE

George Miliotes is a passionate educator and inspiring leader at The Capital Grille. As Director of Beverage and Hospitality and one of the world’s few Master Sommeliers, George oversees all aspects of The Capital Grille’s wine and beverage program, from the development of the award- winning wine list to educating and motivating service teams about wine.

Miliotes is a tremendous leader and innovator, who is credited with bringing a global, wine program to The Capital Grille. A firm believer in education and knowledge-sharing, Miliotes continues to study wine while enhancing The Capital Grille’s wine list through his travel around the world. The result of his worldwide search is a stellar international wine list that is adventurous, yet approachable and inviting.

In March 2007, Miliotes became one of only 219 Master Sommeliers worldwide, passing a series of rigorous examinations that require the candidate to identify grape variety, country of origin, district of origin and vintage of six wines by taste and sight alone.

George Miliotes is the grandson of Greek immigrants and a child of the restaurant and hospitality business. His family owned a specialty market and café in Orlando, Fla., Mr. Dunderbacks, which became a gathering spot for local chefs and served as the starting point for Miliotes’ passion for food and wine.

Miliotes’ family also traveled extensively to some of the world’s most respected wine regions, including Germany and France. These experiences enhanced his knowledge of wine and motivated him to pursue a career in the hospitality industry. Miliotes joined Chris’ House of Beef, an Orlando landmark, and created a wine list that earned Wine Spectator magazine’s “Best Award of Excellence” for four consecutive years, from 1988 through 1991. Miliotes later became the general manager of Walt Disney World’s California Grill where he not only created another award-winning wine list, but also one of the first lists in the country to offer 100 wines by the glass.

Miliotes’ honors include Restaurant Wine’s 2006 “On-Premise Wine Marketer of the Year” award and Wine Spectator’s Award of Excellence 2009-12.

www.thecapitalgrille.com

Joel Anthony Caruso the Amaro Guy – Wine Director, Buyer, Certified Sommelier, WSET Level 3, Pizzeria Ortica

If there’s one thing that’s has been made clear to Joel, it’s that there is never a time to stop learning, and always a time to teach those willing to learn.

With 15 years of hospitality under his belt, Joel has been able to intertwine his understanding of guest service and relationship building into a way of translating the language of liquid into a unique and readily available form of entertainment and education.

Although he was born in Huntington Beach Joel spent a majority of his time growing up between Scottsdale Arizona and Walnut Creek California.

It was at Fox Restaurant Concepts, Olive&Ivy, in Scottsdale where Joel discovered his passionate appreciation for liquid education. Joel spend the first three years of O&I’s infancy assisting sommeliers with tastings, training and cellar management in its Wine Spectator award winning wine program.

Aspiring to further his knowledge of wine Joel looked west to reconnect with his roots in California. He was offered a position at Terranea Resort in Rancho Palos Verdes in its Chandelier restaurant, Mar’Sel. It was there he made the decision to take a position bartending to round out his knowledge of service and libations as a whole. Joel split his time between Mar’Sel and Andrea in the Resort at Pelican Hill, until he was scouted by Fox Restaurant Concepts to open their first California endeavor, True Food Kitchen at Fashion Island.

After spending another year with Fox, Joel was then asked to open Mario Batali and Joe Bastianich’s partnership with Nancy Silverton in Newport Beach, Pizzeria Mozza. With an opportunity to learn alongside two of Orange County’s most talented bartenders Jaren Singh and Sten Green, Joel was able to expand his knowledge of cocktails, wine, spirits and of course, amaro.
It was a defining moment for Joel the day he discovered Italy’s lesser known liquid gem, amaro. Having come from an Italian family he took to it like a fish to water, immersing himself in every form of amaro possible.

Although his love and passion for amaro is his namesake, Joel has consistently dedicated himself to an overall roundedness as a lover of wine, beer, spirits and hospitality.

Joel has been the buyer, Wine Director and bartender at Chef David Myers Pizzeria Ortica since March of 2013, taking the wine and bar program to new heights with the aide of the talented front of the house staff and kitchen.

Fixated on enhancing the already stellar food program, Joel has transformed and re-focused the beverage program into one of the country’s most exquisite selections of wine, cocktails and amari. By cultivation relationships with winemakers across Italy and California Joel has been able to highlighting regional Italian gems and California grown Italian varietals not found anywhere else.

Amaroguy.com

6/13 CHEF DEAN FEARING, FEARING’S RESTAURANT, CHEF MARK TARBELL, TARBELL’S

MIKE AND JENNIFER HORN JOIN MICHAEL JORDON LIVE FROM THE KAPALUAH FOOD AND WINE FESTIVAL!

CHEF DEAN FEARING - PARTNER, FEARING’S RESTAURANT (DALLAS, TX)

Chef Dean Fearing himself stands tall, confident and charismatic. On his chef jacket is a colorful embroidered image of his much-beloved Lucchese cowboy boots – he has 28 pair and counting. (If that doesn't say something about his personality, then what will?) His personal involvement in the restaurant is evident as he glides back and forth from the kitchen to his guests, all with a smile. Long known as the "Father of Southwestern Cuisine," there is no mistake: Chef Fearing has a passion for what he does.

Fearing credits his passion for food to days spent in his grandmother's kitchen, learning her classic Southern secrets and the most important cooking technique he employs to date: how to use an iron skillet. Chef Fearing has spent his life cooking for people who love good food.   A graduate of the Culinary Institute of America, he spent 20-plus years at The Mansion at Turtle Creek. He still treasures and uses Granny Fearing's recipes today at his namesake restaurant: Fearing's.

Located in the chic Ritz-Carlton Dallas, Fearing's boasts seven distinct dining venues, each with an individual ambiance, but all an elegant combination of luxury and classic southern comfort. In the same way the restaurant offers variety to his guests, the menu is continually changing to reflect Fearing’s dining concept: “Bold Flavors, No Borders.” Fearing's acclaimed farm-to-market seasonal menu offers guests a new generation of highly-flavorful dishes and an interactive display kitchen offers ringside seating for true foodies. His innovation both on the floor and in the kitchen has not gone unnoticed.

Esquire Magazine named Fearing’s “Restaurant of the Year” and “Table of the Year” in 2007 – the same year it opened. Zagat designated it No. 1 in Hotel Dining in the U.S. for 2009. And the most recent, perhaps most impressive of awards to-date, Hotel Magazine ranked Fearing’s as one of the top 10 great restaurants in the world – one of two in North America to be included on this esteemed list for 2009. Fearing’s has also received accolades from The New York Times, Newsweek, Food and Wine, Texas Monthly, and Modern Luxury, among others. Chef Fearing was presented with the April 2009 Silver Spoon Award for sterling performance by Food Arts, and he also received a James Beard Foundation nomination for Best New Restaurant in 2007.

When not in the kitchen, Fearing is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection, playing songs from the “Bliss and Blisters” CD he has released with his all-chef alternative country band, The Barbwires, including Robert Del Grande of Restaurant RDG. A self-proclaimed "born-again Texan," he also enjoys searching the Texas countryside for culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in his ever-changing cuisine.

The exuberant Dean Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest” and diners from across the country flock to Dallas to experience his signature dishes. Current menu highlights include flavorful Tortilla Soup, Barbecued Shrimp Tacos, Rib Eye Mopped over Live Mesquite, Maple-Black Peppercorn-Soaked Buffalo Tenderloin, and Pan-Roasted “BBQ-Spiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”                 WWW.FEARINGSRESTAURANT.COM


CHEF MARK TARBELL - OWNER OF TARBELL’S (PHOENIX AZ )

Mark studied in Paris, receiving wine training at the l'Acadamie du Vin and earning a Grande Diplome d'Etude Culinaire from La Verenne Ecole du Cuisine. Nominated for "Best Chef - Southwest" by the James Beard Foundation, he has been invited to cook at many special events around the country and for a stellar line-up of political, sports, and entertainment celebrities, including the Dalai Lama, Muhammed Ali and Clint Eastwood. Mark and his restaurants have earned more than 50 awards through the years, he has written the weekly wine column for the Arizona republic since 2004, and has been published in numerous magazines such as Wine Spirits and Food Arts. Mark has appeareed on "Good Morning America" , the "Today Show", and several Food Network programs including the battle in the Iron Chef America Kitchen Stadium.             WWW.TARBELLS.COM

ABOUT THE RITZ-CARLTON, KAPALUA:          
                                   
Nestled on 54 acres, The Ritz-Carlton, Kapalua showcases a stunning destination resort offering 463 guestrooms, including 107 residential suites, warm wood floors, travertine bathrooms, flat-screen televisions and Hawaiian-inspired artwork.  The Spa beckons with treatment rooms framed by private garden showers, volcanic stone grottos, heat therapies, and a fitness center with spectacular ocean views.  Jean-Michel Cousteau's Ambassadors of the Environment offers all levels activities from land to sea.  Also featured are six restaurants, indoor/outdoor meeting space, an inviting children's pool and luxury cabanas.  It is enveloped by picturesque Kapalua Resort’s two championship golf courses, dining and a century-old pineapple plantation.
WWW.RITZCARLTON.COM/KAPALUA        

KAPALUA FOOD & WINE FESTIVAL:

A collaboration of Kapalua Resort partners creating a new spin on the longest running food and wine event in the USA. This celebration of epicurean excellence will convene the finest in food and wine and embrace all things Hawaiian – notably – the fabulous culinary bounty on Maui and here at the world-renowned Kapalua Resort. Enjoy seminars, cooking demonstrations, Kapalua Seafood Festival, Grand Tasting and winemaker dinners.
KAPALUAWINEANDFOODFESTIVAL.COM

5/23-Michael Horn and Nicole Nielsen fill in for Michael Jordan with guest Gary Pisoni

Gary Pisoni - Founder & Visionary, Pisoni Vineyards

A special place, Pisoni Vineyards expresses the land and climate of the Santa Lucia Highlands and the spirit of the Pisoni Family. The site is a source of exceptional Pinot Noir, Chardonnay and Syrah.

First planted by Gary Pisoni in 1982, Pisoni Vineyards consists of small vineyard blocks arranged on and around the ridges of the mountainous landscape. Ranging in size from one-half to seventeen acres, the vineyard blocks perch at an altitude of 1,300 feet in the granite-laced mountains of the coastal Santa Lucia Range.

Inspired by the Burgundy tradition of having several wineries source fruit from the same vineyard, Gary Pisoni has formed relationships with some of the most prestigious Pinot Noir producers in California. With agreements based on handshake alone, these wineries are guaranteed specific rows and blocks each year. They purchase grapes at a per-acre price rather than a per-ton price, which maintains the focus on quality and not yields.

In addition to supplying fruit to artisan producers of vineyard-designated wines, the Pisoni Family retains a portion of the vineyard for the production of Pisoni Estate wine.

The Practice

Vineyard management is meticulous. Under Mark Pisoni's leadership, a long-time permanent crew of 18 skilled individuals perform all the work by hand. Every decision implements sustainable farming practices and long-term considerations.

This commitment, combined with the rocky soils and cold Monterey Bay weather, produce serious and compelling wines.

The Family

In 1952 Jane and Eddie Pisoni began farming vegetables in the fertile Salinas Valley. A celery-crop profit in 1979 provided the down payment for the Santa Lucia Highlands property that became Pisoni Vineyards. Their love for the land provided the place where their son Gary could realize his dreams.

Gary developed a love of wine while attending college. He started collecting fine French and German wines, and he made his first wine in his garage in 1978 at the age of twenty-five. In 1982, Gary broke ground and planted the first vines at Pisoni Vineyards. He was up against many obstacles, including not having a water source at the time.

Mark Pisoni, the vineyard manager, completed a B.S. in Agricultural Economics at the University of California, Davis, and an M.S. in Farm Business Management at Cornell University. He oversees the meticulous care of both Pisoni Vineyards and Pisoni Farms.

Jeff Pisoni is the winemaker. He earned a B.S. in Enology at California State University, Fresno, and got hands-on experience at premium wineries before becoming the Pisoni Estate and Lucia winemaker in 2002.

The Wine

The Pisoni Family produces one wine each year under the label bearing its name: Pisoni Estate Pinot Noir. Although actual quantities vary with fruit yields, typical production is a mere 500 cases annually.

Often noted for their deep color and intensity, wines from Pisoni Vineyards offer complex flavors and layers of undulating texture. The rocky mountain soil and the long, cool growing season provide the fundamental character of the wine, and the tannin and acid structure contribute to the age-worthiness.

LUCIA

Lucia vineyard designated Santa Lucia Highlands AVA wines.

Lucia is the sister label of the Pisoni Estate wines. Whereas Pisoni Estate is committed to a single expression of the Pisoni Vineyards, Lucia represents the collection of vineyards that the Pisoni Family farms: Pisoni Vineyards, Soberanes Vineyard and Garys' Vineyard (the latter two farmed in partnership with Gary Franscioni).

The wines of Lucia are vineyard designated Pinot Noir, Chardonnay and Syrah from these vineyards and eponymous Santa Lucia Highlands AVA cuvées with varying percentages of each vineyard blended together.

Lucia wines are made alongside the Pisoni Estate wines using the same exacting standards for quality. They are sold via mailing list and high-end restaurants and retailers. If you are on the mailing list for Pisoni Estate wines, you will automatically have the opportunity to purchase the Lucia offerings.

5/9-Michael Jordan visits with Deborah Scott, Maurice DiMarino and Greg Provance

Deborah Scott - Chef & Owner, Vintana, Island Prime and Indigo Girl

Deborah Scott can create a delicious meal with just about any ingredient. When she was a student at Baltimore International Culinary College, she not only had the highest grade point average, she was also awarded the gold medal in the school's Cooking Competition. With only a brown shopping bag of various unrelated food items, Deborah concocted a recipe so delectable she received two awards from judges at the American Culinary Federation.

As a native of Virginia Beach, Deborah perfected her talent of pairing eclectic flavors during her graduate course program from the Culinary Institute of America in Hyde Park. Deborah quickly gained hands-on experience at the award-winning Clark Cookhouse and Whitehouse Tavern in Newport, Rhode Island. She then moved on to be Executive Sous Chef for two years at Monterey Plaza Hotel's Delfino's On The Bay.

After moving to California in 1992, Deborah Scott opened the acclaimed Mediterraneo in Alpine. Her cooking demonstrates a unique creative flair that has built a strong following of loyal clients. Deborah introduced her first Indigo Grill to San Diego's Little Italy in 1994. She created the restaurant's menu, operated both the front and back of the house, and developed everything from the logo to Indigo Grill's unique décor. The restaurant caught the eye of up and coming restaurateurs David and Lesley Cohn.

In October 1995, Deborah met with David and Lesley Cohn about creating a restaurant with a southwestern influence and Asian flair. Deborah Scott has since teamed up with the Cohns to launch Kemo Sabe in Hillcrest. Deborah created a diverse menu of thoughtfully prepared dishes like her now famous Roasted Nut Crusted Fried Brie with jalapeno jelly, grilled squaw bread, chile-rubbed tortilla and honey roasted garlic, as well as the signature Skirts on Fire with Mandarin-serrano relish and chile black beans.

Six years later, the same trio collaborated on bringing back Chef Deborah's beloved Indigo Grill in stylish Little Italy. Guests entering Indigo Grill find themselves transported into a dimension of surreal and symmetrical. It tells you a story as you travel from the arctic region to the South of Mexico. The term "food" is hardly adequate to describe the masterpieces that sweep through the doorway of Scott's kitchen.

Early 2005, David and Lesley Cohn announced that Chef Deborah Scott would become a full partner and they would begin the renovation of a San Diego landmark, the original Reuben's Steakhouse on Harbor Island. July 4th weekend marked the opening of Island Prime/C Level, a dual-concept restaurant a top pylons overlooking San Diego Bay, Downtown and Coronado. Today Island Prime with its "Metro Steaks and Seafood" and C Level with its "View to Dine For" is a destination for visitors and a favorite for locals.

In 2011, Chef Scott jumped at the opportunity to join the booming food truck industry. She created Chop Soo-ey, an Asian BBQ theme, and Ms. Patty Melt, a gourmet, classic sandwich concept. The trucks are mostly used for catering private events and major festivals. Both trucks have been a popular addition to the San Diego Food Truck scene.

In 2012, Chef Scott partnered with the Cohn Restaurant Group once again to open Vintana in Escondido, California. Located on the penthouse level of the Lexus Center, Vintana's 17-foot windows overlook a miniature Bellagio-style fountain. The outdoor 20,000 square foot event space offers cabanas, fire pits and picturesque landscape views.

Guests are pleasantly surprised by the exceptional attention to detail paid by Chef Scott to the presentation of food. "I love to combine different textures on a plate and add an element of creativity to the composition," says Scott. The ability to execute her visions has been recognized by locals and peers year after year in the form of numerous awards from local voters and peers like Best of the Best, San Diego's Favorite Chef to Condé Nast Travelers, America's HOT Tables.

When asked what she thinks of her restaurants, Scott speaks with quiet confidence, her gray-blue eyes shining with a spiritual intensity as they encompass the entire room, "I'd just say it's me. It's everything I'd like to see in a restaurant. It's my vision."

Maurice DiMarino - Wine & Beverage Manager, Certified Sommelier Cohn Restaurant Group

Maurice DiMarino has seen just about everything in his 26 years in the service industry.  From his early days as a host for a local San Diego Mexican Restaurant to his current position as wine and beverage manager for theCohn Restaurant Group, the journey has been a varied and exciting one.  However, it was not until he moved to San Francisco in early 1994 that he became passionate about the industry.  While in San Francisco he had the opportunity to open several landmark restaurants, including Lou’s Pier 47, Foreign Cinema, Alma and Chez Spencer.  During this time, Maurice was able to work closely with sommeliers and renowned chefs.  It was their mentorship and extensive experience that fostered Maurice’s passion for epicurean pursuits.  Beyond anything else though, it was travel that inspired the love for wine and viticulture that guides Maurice to this day.  More than a home, San Francisco became a hub for Maurice to travel.  His free spirit took him to Europe, Canada, Central and South America, Southeast Asia and Australia.  It was in these travels that Maurice discovered the varied and sometimes sacred place that wine holds in so many cultures around the world.

It was love and family that eventually brought Maurice back to San Diego where he returned to a budding restaurant industry.  When he was offered the chance to act as Wine Director for Chef Deborah Scott’s new restaurant, Island Prime, he jumped.  Maurice saw this position as an opportunity to bring his extensive experience with wine, travel and culture into a wine program unique to the San Diego area.  Maurice is now the beverage and wine manager for the Cohn Restaurant Group and oversees beverages for the 16 restaurants.  By the end of 2013 there will be 5 more restaurants added.  Maurice shares his love of teaching through extensive training and seminars with the managers, employees  and guests of the Cohn Restaurant Group.  His goal is to bring attention to San Diego and show the world that San Diego should be recognized among the top cities for food and wine.

Maurice DiMarino’s “Cru” is the wine club that he started through the Cohn Restaurant Group, “Prime Cru“.  He created this club as an outlet for those not in the industry to come and learn about wine.  He provides seminars for club members ranging from specific grape varietals to exploring the different wine regions of the world.  Prime Cru was also created so that guests can have amazing deals on purchasing wines usually not available outside the restaurant.   He believes wine should be fun and not taken too seriously.  This blog was created to break the pretentious image wine seems to carry and make it accessible and easy to understand.  Be part of the crew, Mauricescru!

Greg Provance - GM, Vintana

Greg Provance is a hospitality and entertainment professional, currently fulfilling the role of General Manager for Vintana, a crown jewel in the esteemed Cohn Restaurant Group family of restaurants.  His career began as a professional actor, where he landed numerous roles for film and television including Dawson's Creek, Homicide: Life on the Streets, Charmed, Days of Our Lives, FOX Family, Showtime, and various independent films. He even hosted an Emmy winning series for NASA and PBS.  He now employs the skills he learned in entertainment to drive his passion for hospitality and personal & business development.  “Every time I go out onto the floor of the restaurant, I feel that I am on stage.  I am known for asking my staff to work like they are on camera… it is their time to shine.”

Greg’s tenure at such establishments as the iconic “Hot Tomato” in New york City, the neighborhood favorite “Chaya Brasserie” in Beverly Hills and the hip hangouts  “Saddle Ranch” on the Sunset Strip & “Jack’s” in La Jolla taught him the skills he needed to sign on to the Cohn Group for the much anticipated opening of Vintana in Escondido.  It is here that he leads an all-star staff, with Chef Deborah Scott at the helm, to bring great food, entertainment and special events of all shapes and sizes to the thousands of guests who come to see what it means to have a top notch restaurant on top of a Lexus dealership.  He currently resides in San Marcos, CA with his wife of 18 years and two beautiful boys. 

4/18-Michael Jordan talks to Jeff Stewart

Jeff Stewart - Winemaker, Hartford Family Winery

FAMILY ARTISAN WINERY: Hartford Family Winery was founded in 1994 as a result of Don and Jennifer Hartford's appreciation for the wines, the people, and the unique vineyards near their Russian River Valley home. Located in the Sonoma County town of Forestville, the winery is about 15 miles from the cool Pacific Coast.

We are located at 8075 Martinelli Road in Forestville, CA. Click here for hours and directions, or call us toll free at 1-800-588-0234 for more information.

HIGH PERSONALITY WINES: Making delicious wines of high personality is directly related to the difficult locations of our vineyard sources, the limited production of our bottlings and the varietals we use. "Character through adversity" is an expression that we believe applies to people and grapevines and surviving adversity builds character, and personality, in both.

ABOUT JEFF: Born and raised in South Lake Tahoe, California, Jeff Stewart is, not surprisingly, an avid skier. But it was a summer trip to France and an enthusiastic chemistry teacher that enticed him away from the mountains and into winemaking.

"My summer in France was really my first experience with wine as part of the family meal. I was fascinated with the lifestyle and the importance of wine in that culture," says Hartford Family Winemaker and General Manager, Jeff Stewart. "I knew I wanted to pursue a career in science and after several conversations with my high school chemistry teacher, I was soon enrolled in the Viticulture and Enology program at U.C. Davis. The idea of combining agriculture, science and the creativity of making wine, something celebrated and revered in many cultures for thousands of years, was mesmerizing."

Throughout his academic career, Stewart did internship work at Robert Keenan Winery and in 1988 received his degree in Fermentation Science, Viticulture and Enology from the University of California at Davis. Having also held winemaking positions at Laurier, De Loach, Mark West, Kunde, La Crema and most recently Buena Vista Carneros, Jeff brings with him a wealth of experience and an established reputation for quality. His deft hand with cool climate Chardonnay and Pinot Noir in particular make him a perfect fit to lead the winemaking team at Hartford Family Winery.