11/28 SOMMERLIER PAUL COKER, SONEHILL TAVERN, ST. REGIS MONARCH BEACH

SOMMELIER PAUL COKER - BEVERAGE MANAGER AT MICHAEL MINA'S STONEHILL TAVERN AT ST. REGIS, MONARCH BEACH

Open for dinner only, Stonehill Tavern at The St. Regis Monarch Beach is Michael Mina's acclaimed restaurant, offering tavern fare in a casual yet sophisticated setting. Guests of the Forbes Four-Star Stonehill Tavern enjoy a one-of-a-kind dining experience, including modern American cuisine that features seasonal ingredients and contemporary twists on classic tavern dishes.

Under the direction of Wine Director Rajat Parr, Stonehill Tavern presents a wine selection of 400 to 500 bottles with a focus on boutique producers in the California wine regions. Stonehill Tavern was designed by celebrated international designer Tony Chi, whose striking décor and artful melding of interior dining and terrace seating provides an inviting visual expression of the outdoor way of life that represents California.

WWW.STREGISMB.COM

11/07 BRANDON SPARKS-GILLIS, DRAGONETTE CELLARS, ROSS COBB, COBB WINES

BRANDON SPARKS-GILLIS – PARTNER, DRAGONETTE CELLARS

OUR MISSION
Inspired by the great wines of the world, and following in the footsteps of our mentors, we formed Dragonette Cellars a decade ago. We are committed to getting our hands dirty; personally executing each step in the winegrowing and winemaking process, from vineyard management decisions, to harvest (often in multiple passes through the blocks), to fermentation, and finally to blending and bottling. We know that only through our constant and meticulous attention to detail, underpinned by experience and overriding passion, can our wines reach their full potential. Dragonette Cellars is located on the Los Olivos Promenade.

Principal Varietals: Grenache, Pinot Noir, Sauvignon Blanc, Syrah

UPCOMING EVENTS:

Thursday 11/20 6-9pm Winemaker Dinner at Meritage, Encinitas
MERITAGE WINE MARKET, ENCINITAS, CA
Join us at the newly remodeled Meritage Wine Market for an intimate winemaker dinner. SOLD OUT!

Friday 11/21 4 - 8 pm Winemaker Pouring
THE WINE CRUSH, LONG BEACH, CA
The Wine Crush was one of the first merchants in California to showcase our early wines, and remains a favorite of ours; their Central Coast wine selection is top notch. Join us as we return to pour our latest releases and share stories of our recently completed harvest season.

DRAGONETTECELLARS.COM


ROSS COBB – WINEMAKER, COBB WINES

ABOUT ROSS COBB
Since founding Cobb Wines with his father in 2001, Ross Cobb has guided Cobb’s winemaking program, championing a complex, cool-climate style of pinot noir that captures the sophistication of the Sonoma Coast. Approaching his work with an extreme dedication to craft—in both viticulture and winemaking—Ross has quietly earned a reputation as a pinot noir specialist, producing benchmark single-vineyard wines. In the winery, Ross applies traditional techniques and a gentle hand to capture the personality of each vineyard, while emphasizing quality and complexity at every stage of winemaking.

Ross was born in Northern California, and traveled widely with his family throughout his youth, visiting Europe, Asia, Africa, and living in the Middle East. While working toward a degree in biology at the University of California, Santa Cruz, Ross began helping his father David with the planting of Coastlands Vineyard on the Sonoma Coast. Working in the vineyard on weekends and summers, Ross fell in love with the process of growing grapes and switched his major to agroecology and sustainable agriculture.

After earning his degree, Ross joined the team at Ferrari-Carano Vineyards and Winery in Dry Creek Valley, where he established a soils laboratory and winery research team. At the same time, Ross remained deeply involved at Coastlands Vineyard, making his own non-commercial, small-lot pinot noirs each year. He also regularly tasted barrel samples, alongside Bert Williams, of wines being made by Williams Selyem from Coastlands fruit. “As I was making my own wines and tasting what Bert was doing with our fruit,” says Ross, “something happened. I realized how deeply I wanted to make the best wines possible—beautiful wines. To do this, I dedicated myself to learning everything I possibly could about pinot noir viticulture and winemaking.”

Over the next decade, Ross honed his winemaking skills. At the same time, he also narrowed his focus, developing a special talent for crafting Sonoma Coast pinot noirs. Following a stint as the enologist and lab manager for Randall Grahm at Bonny Doon Vineyard, Ross joined the Williams Selyem team as viticulturist and enologist. At Williams Selyem, Ross was able to work alongside Bert Williams and Bob Cabral, while at the same time working with grapes from Coastlands Vineyard. In 2000, Ross joined Flowers Vineyard and Winery as assistant winemaker. While at Flowers, Ross further refined his approach to Sonoma Coast pinot noir, and ultimately took over from Hugh Chappelle as winemaker in 2004.

During his tenure at Flowers, Ross and his father, David, founded Cobb Wines, crafting 130 cases of their inaugural Coastlands Vineyard pinot noir in 2001. As the winemaker for Cobb Wines, Ross divides his energies between the vineyards and winemaking to create singular wines with a clearly defined style. This style highlights a more complex and aromatic, lower-alcohol expression of pinot noir, picked at lower Brix and aged with a modest amount of new French oak. At the same time, Ross is constantly striving to enhance his knowledge, and has traveled to Burgundy eight times in the past eight years, meeting with as many as 100 different winemakers and numerous French coopers to expand his understanding of pinot noir, enhance his barrel program, and further refine his palate.

The Cobb Wines Story
In 2001, two generations of the Cobb family came together to explore a shared passion for pinot noir wines with the founding of Cobb Wines. Focused exclusively on crafting single vineyard, Sonoma Coast pinot noirs, Cobb Wines combines the winegrowing expertise of David Cobb—one of the pioneers of pinot noir viticulture on the far Sonoma Coast—with the winemaking talents of his son, noted Pinot Noir specialist Ross Cobb.

The original seeds for Cobb Wines were planted in 1989, when David began cultivating pinot noir vines at his sustainably farmed Coastlands Vineyard. A marine ecologist by trade, David spent years studying soils and climatological charts in his search for the ideal place to found his vineyard. His search led him to the ridgetops of the Sonoma Coast, where he believed he would be able to grow grapes perfectly suited to a more complex and graceful style of California pinot noir. On weekend and summer breaks from college, David would be joined in the vineyard by his son Ross, who quickly grew to love the hands-on work of growing winegrapes.

After graduating with a degree in agroecology and sustainable agriculture, Ross embarked on a winemaking career, learning his craft from an array of pinot noir winemakers on two continents. At the same time, Ross and David began making small, homemade lots of noncommercial pinot noir from Coastlands fruit. “We dug a little cellar out under the porch of our house at Coastlands,” says Ross. “We would punch down the wines in little open-top fermentors on the porch and then gravity flow the wine into barrel. Even though it was all very primitive, the wines showed promise, and each year we learned more.”

Though David’s original plan for Coastlands Vineyard was simply to sell grapes to artisan vintners, Ross had a different vision for Coastlands’ exceptional fruit. After spending nearly a decade developing his winemaking skills, he approached his parents with the idea of founding Cobb Wines - a goal that would allow David, Diane and Ross to guide every step of the winemaking process, from the planting of the vineyard to the crafting of sophisticated, cool-climate pinot noirs. This goal was realized in 2001, when David and Ross crafted 130 cases of Cobb Wines’ inaugural “Coastlands Vineyard” pinot noir.

Released in 2003, the wine sold out almost immediately. The following spring, their 2002
“Coastlands Vineyard,” along with 31 pinot noir wines from France and elsewhere around the world, were combined in an “In Pinot Veritas” blind tasting. The event was organized in France by Arnaud Orsel des Sagets of Tonnellerie Francois Freres, one of the world’s most respected producers of wine barrels. When the “Coastlands Vineyard” won First Place, the Cobbs knew they were on their way.

Since then, the Cobb Wines vineyard program has evolved to include four other handtended, independently owned vineyards on the Sonoma Coast. Though these vineyards share certain essential Sonoma Coast characteristics, they each have individual soil types, subtly different microclimates, and unique combinations of pinot noir selections. Not only does this diversity distinguish the Cobb Wines portfolio, it also ensures Ross and David access to excellent fruit every vintage.

In the winery, Ross focuses on a style of pinot noir that authentically reflects the terroir of each vineyard, striving for a more complex, aromatic, lower-alcohol expression of the varietal picked at lower Brix and aged with a modest amount of new French oak. By remaining true to this elegant and complex style, Cobb Wines has earned a reputation for crafting benchmark single-vineyard, Sonoma Coast pinot noirs.

COBBWINES.COM

10/24 HEIDI BRIDENHAGEN, MACROSTIE, MARK TARBELL, TARBELL'S

HEIDI BRIDENHAGEN – WINEMAKER, MACROSTIE WINERY 

BIOGRAPHY
Like Founder Steve MacRostie, Heidi Bridenhagen brings inquisitiveness and an absolute attention to the details that are essential for great winemaking to her role at MacRostie Winery and Vineyards. A dynamic and gifted young talent, Heidi was named MacRostie’s winemaker before the age of 30, and is just the third winemaker in the winery’s storied three-decade history. A believer in the value of explorationand experimentation, Heidi has worked closely with Steve to establish one of the Sonoma Coast’s most diverse and acclaimed vineyard programs, featuring more than 30 Chardonnay sites and over 15 Pinot Noir vineyards. To preserve this remarkable diversity and achieve a layered complexity in her wines, Heidi does as many as 130 small fermentations each vintage. While this is an incredible amount of work, when it comes time for blending, it gives Heidi an amazing palette of flavors from which to craft MacRostie’s Chardonnays and Pinot Noirs.

Heidi earned a degree in biochemistry from the University of Colorado at Boulder. After university, Heidi spent half a year traveling through Europe. As she explored local wines in France, Italy, Spain and Germany, Heidi became fascinated by the ways in which wine expressed itself in different regions. Returning to the United States, Heidi was eager to use her scientific skills, but she also wanted a career that engaged her creative side. She found what she was looking for in the enology laboratory of Jackson Family Wines. During her time at Jackson Family Wines, and later at Clos du Bois, Heidi built on her science background to establish a strong understanding of winemaking. She also found that she loved the camaraderie and collaborative spirit of a winery, being in the vineyards, and the constant focus on refinement through trial and experimentation.

Eager to gain a more international understanding of winemaking, Heidi traveled to New Zealand and spent half a year working in the cellar at Oyster Bay, where she was involved with the winery’s reserve and vineyard-designate programs. Following Oyster Bay, Heidi joined the team at Sonoma-Cutrer, where she honed her craft and palate working alongside noted winemakers Mick Schroeter and Cara Morrison.

In 2011, Heidi joined MacRostie as assistant winemaker. At MacRostie, Heidi found a winemaking home that embraced her desire to innovate and work in ever-smaller lots. In Steve MacRostie, she also found an engaging mentor who taught her about winegrowing and shared his decades of winemaking experience. Heidi thrived in this empowering environment, and was soon reimagining MacRostie’s Pinot Noir program, bringing in 50 small fermentation bins, so she could keep even more lots separate. Heidi and Steve also began running numerous small-lot trials in areas that included: extraction levels, the use of whole clusters, tannin management, cold soak durations and temperatures, yeast selection, barrel versus tank fermentation (Chardonnay), use of pump over versus punch down protocols (Pinot Noir), and more.

In recognition of her winemaking talents and her numerous contributions, Heidi was named the winemaker for MacRostie in 2013. Today, Heidi is as active in the vineyards as she is in the winery, traveling to all of MacRostie’s vineyard partners regularly, where she works carefully with the growers to tailor farming techniques, including pruning, fruit drops, harvest decisions, etc., for each block. In the winery, Heidi and Steve are constantly trying to refine their techniques as winemakers. By challenging and inspiring each other, Heidi and Steve are making the best wines in MacRostie’s history.

“Heidi has great vision as a winemaker and a wonderful palate,” says Steve. “I love working with her, and I love what she has brought to our wines.” In addition to her role at MacRostie, Heidi is active on the Sonoma County Vintners Trade Education Committee, where she serves alongside other noted growers and winemakers to help educate and advocate on behalf of Sonoma County.

WWW.MACROSTIEWINERY.COM                                                                                         



MARK TARBELL – OWNER, TARBELLS AND TARBELLS WINE STORE

Mark Tarbell (the only winning competitor on the 5th season of "Iron Chef America") opened Tarbell's in 1994. Previously he had studied in Paris at the l'Academie du Vin and earned a Grande Diplôme d'Etude Culinaire from Ecole du Cuisine La Varenne. Mark and his restaurants (he also owns The Oven in Denver) have earned more than 50 city and industry awards, including a "Best Restaurant" from Food and Wine magazine and a nomination as "Best Chef - Southwest" by the James Beard Foundation.

Tarbell’s is a friendly neighborhood atmosphere that features light woods and white tablecloths, a sweeping bird’s-eye maple bar, and exhibition kitchen. We also offer an award winning wine list and an extensive wine by the glass menu.

TARBELLS WINE STORE
Mark Tarbell has opened The Wine Store right next to his award winning restaurant, Tarbell's, on the southeast corner of 32nd Street and Camelback. In a world of big-box wine retailers which specialize in acres of shelving and discount pricing, Mark introduces an intimate, service-driven experience that returns to the celebration of wine not as a commodity but as an art.  Call The Wine Store a gallery...for grapes. His selections bring you the finest examples of winemaking, but rest assured the prices rival, and in many cases are lower then, national retail prices.  Yes, even big box prices.   With these cost-conscious choices you also receive individual and expert guidance from a friendly, enthusiastic staff.  No wine snobs here!  Come in and find out what makes shopping at The Wine Store as enjoyable as a glass of  really good Champagne!

More about Mark Tarbell
Mark's wine wanderings began more than 30 years ago, when he studied at l'Academie du Vin in Paris under Peter Vezan.  His multi-layered career in hospitality has included his position, at age 23, as the youngest Food & Beverage Director ever of a five star resort (The Boulders in Carefree).  He opened Tarbell's Restaurant in 1994 and built an award-winning wine list.  In the past 20 years he has served annually as a judge for the L.A. International Wine Competition and has authored articles in Wine & Spiritsand other national magazines.  He has been the wine columnist for The Arizona Republic since 2004.

WWW.TARBELLS.COM
WWW.TARBELLSWINESTORE.COM

10/10 MONTAGE KAPALUA BAY, MAUI HAWAII, RIKO BARTOLOME, JAMES PROCTOR, VANESSA LAMBSON

JOIN MICHAEL JORDAN LIVE FROM THE BEAUTIFUL MONTAGE KAPALUA BAY IN MAUI HAWAII

A MONTAGE RESORT ON THE ISLAND OF MAUI IN HAWAII

Montage Kapalua Bay celebrates art and artisanship in many forms, from architecture and local art to culinary and spa offerings, all inspired by the rich surroundings and culture of Hawaii. Set beachfront atop picturesque Kapalua Bay, the 24 acre-resort features Montage branded residences and the introduction of an intimate 50 suite Montage resort which opened in June 2014.

Situated on a legendary oceanfront location, which was once the site of The Kapalua Bay Hotel, Montage Kapalua Bay offers access to the best of Maui. Guests experience a blend of relaxation and rejuvenation with every detail celebrating the richness of Hawaiian culture.

Lasting memories can be made while relaxing by the multi-tiered lagoon pool which cascades down the center of the resort, or while dining on island-inspired cuisine in one of the resort’s restaurants or lounges. Comfortable all-suite accommodations are a resplendent retreat in themselves, with spacious living rooms, large private lanais, fully equipped kitchens, elegant master suites and luxurious bathrooms.

Montage has enhanced the resort with the addition of Cane & Canoe, a new signature restaurant, upgrades to suites, poolside accompaniments, as well as other exciting additions.

Montage Kapalua Bay joins the collection’s current portfolio including Montage Laguna Beach, Montage Beverly Hills, Montage Deer Valley, and The Inn at Palmetto Bluff, a Montage Resort.

www.montagehotels.com

HE WILL CHAT WITH:

RIKO BARTOLOME - EXECUTIVE CHEF

JAMES PROCTOR - DIRECTOR OF FOOD AND BEVERAGE

VANESSA LAMBSON - SOMMELIER

10/03 ANDREW DORSEY, SOCIAL IN COSTA MESA CALIFORNIA

ANDREW DORSEY - OWNER, SOCIAL IN COSTA MESA CALIFORNIA

SOCIAL Costa Mesa is a chef and ingredient-focused, new-American inspired restaurant, offering a thoughtfully curated dinner menu with classic Southern dishes made with fresh California ingredients. SOCIAL also serves late-night bites and weekend brunch. In addition to the food, the all-star mixologist team is creating one-of-a-kind craft cocktails, as well as cocktails available on tap using only housemade syrups, and bitters.

WWW.SOCIALCOSTAMESA.COM

9/19 STEFANIE SALEM, KELLY JAWOR, NEWBE PRODUCTIONS LLC, THE NEWPORT BEACH WINE AND FOOD FESTIVAL

KELLY JAWOR & STEFANIE SALEM FROM NEWBE PRODUCTIONS JOIN THE SHOW TO TALK ABOUT THE NEWPORT BEACH WINE AND FOOD FESTIVAL

STEFANIE SALEM - President of NewBe Productions LLC

Stefanie Salem, President of NewBe Productions LLC, and Founder of the Newport Beach Wine and Food Festival, was born and raised in Southern California. She earned her BA in Psychology from UC Santa Barbara in 1992. Her 20 years of business experience includes having lived and worked in foreign countries while collaborating with political leaders and corporate decision makers on projects involving the promotion of their economies. Her international and entrepreneurial business experiences and love of all types of cuisine have helped provide the knowledge to create a world-class epicurean adventure for Newport Beach.

Salem promoted foreign investment in emerging markets by working with Heads of State, Ministers and CEO’s of multinational and local corporations in the countries of Greece, Indonesia, Zimbabwe, Kazakhstan, Ukraine and Nigeria. This was accomplished through editorial advertising in US News and World Report, Sunday Telegraph (UK) and USA Today. Subsequently, she was Founder and President of Hampton Court Publishing, London, which published “In God’s Time, the Building of a Democratic Nation”, focusing on the cultural, historical and political independence of Nigeria. She worked directly with President Obasanjo, Vice President Abubakar, all 36 Governors and Ministers to create the text, original artwork and photography for the volume.

After completing and distributing the book, Salem became the Vice President of International Sales at Advanced Specialty Lighting, a design and manufacturing company of precision optical products for the entertainment, industrial and scientific markets. She conducted new business development throughout the US, China, India, Europe and Mexico.

She’s now combining her entrepreneurial experience with her passion for food in order to create an unforgettable food and wine event that generates the opportunity to help fund charitable causes in the community of Newport Beach.


KELLY JAWOR - Senior Vice President of Business Development of NewBe Productions LLC

Kelly is playing a crucial role in building the festival’s sponsor roster, culinary participants and charity partnerships. With life experiences embedding a need in her to help others combined with years of residing, working and traveling throughout Europe, Australia and Asia, Jawor serves as an important asset to the team. She brings over 20 years of International travel, finance and marketing experience with her.

Jawor grew up in Southern California and attended UCLA where she earned a BA in Economics. Upon graduation in 1991 she worked in finances for FHP International Corporation, a vertically integrated health care provider which operates and markets health maintenance organizations in several different forms. She was instrumental in the implementation of the accounting software adopted by the finance department and educating its employees on its usage. After almost two years of rising through the ranks, she was given the once-in-a-lifetime opportunity to change her career path. For seven years, Jawor traveled and worked in the fashion industry working with such clients as Chanel, Gucci, Yves Saint Laurent and Valentino, simultaneously growing her passion for world travel and foreign cuisine. Her successful career took her to 15 countries, working in runway, print and television.

Upon returning to the states, Jawor married her college sweetheart, a local Newport Beach resident and started a family. It was at this time that Jawor decided she needed to be closer to home and transitioned out of the career that took her abroad.  She has since served as the office manager for an established orthodontics private practice, responsible for all financial, insurance, and daily logistics for the past 12 years.

Happily married and with three young daughters, Jawor has joined NewBe Productions and has immersed herself into all aspects of the production of the First Annual Newport Beach Wine and Food Festival.  She cherishes the opportunity to be able to showcase the city and contribute to the community of Newport Beach.

www.newportwineandfood.com
www.facebook.com/newportwineandfood 
www.twitter.com/newbe_fest 



BOB VOGEL - DIRECTOR OF RETAIL & COMMISSARY OPERATIONS, SANTA MONICA SEAFOOD COMPANY

Santa Monica Seafood was officially founded in 1939 but the real story began in 1898.  That year a young man chose the life of a fisherman in California. John Deluca had only recently left his home in Naples, Italy when he put his roots down in the port city of San Pedro. Needing a way to support his growing family he looked to the sea.  His hard work and respect for the ocean rubbed off on his family and before long his oldest son Jack was tagging along. Those days on the dock laid the groundwork for a family tradition that has lasted four generations.

Jack Deluca always had a passion for the sea. From the age of nine he was at the docks pulling lines, scaling and gutting fish, and filleting the fish – all the elements of bringing seafood to market. By the age of 16 he was the proud owner of his own fishing vessel and at the tender age of 21 he was the co-owner of his own wholesale company, State Fish Company. Alongside his close friend and future brother-in-law, Gerald Cigliano, Jack built State Fish Company into a formidable presence in the wholesale seafood business in the Los Angeles area.

Jack eventually grew restless at State Fish Company and left to join L.A. Fish & Oyster.  The 10 years he spent at L.A. Fish & Oyster were good to Jack. He made a name for himself at the new company and even started his own family, but he couldn’t shake his entrepreneurial passion. After 10 years as an employee, Jack and his younger brother, Frank, joined together to embark on what would become their life’s work. In 1939, the two brothers set up shop at the end of the Santa Monica Pier selling fresh fish to restaurants and tourists alike under the company banner of Santa Monica Seafood.

For the next 42 years Jack and Frank worked to build Santa Monica Seafood into one of the top distributors of seafood in Southern California. They went from selling the catch of the day to hungry tourists on the Santa Monica Pier to selling fresh and frozen fish to the top restaurants in Los Angeles and Orange County. By 1969 an operation that had been borne on fresh-caught halibut, shark, sea bass, tuna and lobsters had outgrown its original location and had to move twelve blocks east to the corner of 12th Street and Colorado Avenue in Santa Monica. The new location served as the headquarters for an ever-burgeoning wholesale business as well as the seafood market that has come to be known as “the cathedral of seafood” to many residents of L.A. County.

While the Delucas were busy building the framework for Santa Monica Seafood, their cousins, the Ciglianos, were on the docks of San Pedro continuing the business of State Fish Company. Jack Deluca’s brother-in-law, Gerald Cigliano, had passed the business on to his eldest son Anthony who, in turn, was getting help from his own seven children. The precocious youngsters, in between helping their father and going to school, had set up a business of their own on the San Pedro docks. They would get fish from the fishermen to sell to fish peddlers when they weren’t busy unloading boats and sorting fish.

In 1981 the families came together again when Anthony Cigliano and his children purchased the company from Uncles Jack and Frank. Over the next several years each of Anthony’s children joined the daily operations of Santa Monica Seafood as the company continued to expand.

In 1985 a second retail/wholesale facility was opened in Orange County to serve a business that had pushed into Palm Springs, San Diego and Las Vegas. The new location, with its retail space and larger warehouse facilities, served to further extend the reach of Santa Monica Seafood. In 1997 a retail-only store was opened in Costa Mesa to further the company’s exposure to local consumers. More recently, the wholesale operations were streamlined in 2002, when the warehouses in Orange and Santa Monica were combined at the company’s new corporate headquarters in Rancho Dominguez, CA.

After more than 40 years at its location on Colorado Avenue, the first Santa Monica Seafood retail store was relocated to Wilshire Blvd. where it boasts an incredible refrigerated seafood display, grocery products from around the world and a small café featuring the freshest seafood sold in the Southwest. Also, in 2009, the Company opened a new Las Vegas office with docking and storage facilities.

Santa Monica Seafood expanded their reach again in 2011 with the opening of a Phoenix, AZ distribution hub. That same year the company purchased Long Beach Seafood and welcomed both their respected and experienced staff and customers to our family.

In 2012 Santa Monica Seafood acquired Central Coast Seafood, adding yet more purchasing power and access to local fisheries along the central coast of California. Central Coast Seafood continues to operate under their own name, bringing their unique blend of quality, service and experience to customers as far north as San Francisco.

Jack Deluca founded Santa Monica Seafood with the philosophy, “Provide the highest quality product at a fair and reasonable price.” Today his great-nephews are carrying on that tradition with a new purpose. Anthony Cigliano’s second-born son, Anthony, is the President of the company. He directly oversees a purchasing department that is at the cutting edge of seafood sustainability. Recently the company joined with the Monterey Bay Aquarium to promote and develop new and better ways to source seafood that conform to the Monterey Bay Aquarium’s Sustainable Seafood Initiative. The philosophy of providing the highest quality product now demands ethical and sustainable sourcing of fish and education of both customers and the public at large.

The Cigliano family is at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come and their love of the sea remains unabated. Our story is the past, the present, and the future of the seafood industry.

smseafood.com

9/05 OCEAN BEACH WAREHOUSE RESTAURANT, YAMI BRYAN, CHEF AMIKO GUBBINS

Michael Jordan is Live from Ocean Beach Warehouse Restaurant 

General Manager Yami Bryan  

Visit the newest addition to the Cohn Restaurant Group. Located in the eclectic neighborhood of Ocean Beach, OB warehouse offers a globally inspired menu and industrial vintage décor.



Corporate Chef Amiko Gubbins

Amiko Gubbins' culinary career began by watching her traditional Japanese mother in the kitchen-- but her formal training first took life in La Jolla under Ulf Anders and William Gustaf, who she credits for cultivating her immense appreciation for food and quality ingredients. After spending time in the kitchens of Cilantros and Pacifica Del Mar, Gubbins served as Executive Chef of Cafe Japengo where she took home the award for Best Asian for eight years. Soon after, she branched out on her own as chef and owner of the critically acclaimed Parallel 33 in San Diego's Mission Hills neighborhood. During her time there, Amiko earned numerous awards including, Best Asian, Best Ethnic, Best Fusion and the prestigious Gold Medallion Award for "Chef of the Year". After her time at Parallel 33, Amiko went to work as the personal chef for music icon Lenny Kravitz before working with Specialty Produce where she selected the freshest produce from the Santa Monica Farmers Market for daily use by local chefs. Most recently, Amiko served as Executive Chef for Sysco San Diego where she brought her culinary experience to the company's vast restaurant base. In her spare time Amiko practices yoga, surfs and performs in the Encinitas Guitar Orchestra.