11/13 ANGELA WOOTON, TAYLOR MAID FARMS ORGANIC COFFEE, PATRICK MATA, OLÉ IMPORTS

ANGELA WOOTON - HEAD OF PUBLIC OUTREACH, TAYLOR MAID FARMS ORGANIC COFFEE 

Our story is rooted in a love of organic farming. In 1991, owners Chris and Terri Martin bought 100 acres on Taylor Lane in Occidental, CA to raise their family and explore entrepreneurial farming opportunities. Realizing their daughters resembled maidens as they harvested herbs from the field, Chris and Terri named the property Taylor Maid Farm. In 1993 a friend encouraged Chris to start roasting organic coffee in an old barn on the farm. With that, Taylor Maid Farms Organic Coffee was born.

At first, the small number of organic coffee farms around the world limited the product line to only 4 coffees. Over the years, we partnered with more and more farmers as they worked toward certification, and our offerings have expanded ever since.

Today, Taylor Maid Farms is a dynamic company that remains young at heart. Our small team of coffee enthusiasts is obsessed not only with crafting the perfect coffee, but with building community and integrating sustainability into everything we do.

COFFEE
Coffee is a gift to us from millions of farming families around the world... and we must treat it as such, never forgetting the love, care and painstaking labor that goes into cultivating our favorite crop. Like wine grapes in Sonoma County, organic coffee gets much of its flavor from the growing conditions and processing methods of each region.

TEA
Starting in 1996 with herbs from Chris and Terri's farm in Occidental, we developed a solid reputation for our unique take on classic teas. Be it our famous Pacific Coast Breakfast or Vital Green, we understand that tea should not only taste great, but be great for your body, mind and spirit.

Since the beginning, our desire was to focus on local, sustainably grown ingredients. There was a quality and care in our tea at its inception that is evident in the line today.
In 2011 we became dissatisfied with the direction of our tea line and wanted to get it back to the roots of what it was always about. It was time to look for a better solution and a partner we felt good with. A partner that would put the tea back in line with what it was when it first started.
In choosing a tea company, we searched for local importers who are as obsessed with artisan tea as we are with artisan coffee. The focus on getting one company to consistently deliver sustainable, organic and quality tea took quite a while. In time, we found what we were looking for in Silk Road Teas. Based in San Rafael, CA, owners Catherine and Ned travel extensively in tea-rich Southeastern China to source rare specialty leaves that delight any palate. Since 1992 they have been procuring single-source, handmade specialty teas from China. Ned and Catherine have built longstanding supplier relationships and have access to some of China's finest and most unusual teas. They partner with small farms, out-of-the-way markets and specialty tea companies to find teas that offer a distinctive taste experience. Ned and Catherine buy many of their teas in early spring when the leaves are fresh, tender and their tastes most pronounced.

The passion our companies share in providing exceptional organic drinks will be obvious when you taste our teas. While some of our teas deliver the exact ingredient list as before, we did take this opportunity to fine tune and elevate most of the line. Take a look at our entire line here.

TAYLORMAIDFARMS.COM


PATRICK MATA – CO-FOUNDER, OLÉ IMPORTS 

Olé Imports began in 1999 with just 3 wines. Our unique portfolio of Spanish wines has now grown to over 100 wines today. My dear friend and partner Alberto Orte and I have searched the Spanish peninsula for wines that share four fundamental elements: terroir, quality fruit, exceptional winemaking and last but not least, wines that present an exceptional value.

“When Olé Imports began in 1999, there were only three wines in their portfolio, and one of the two founders, Patrick Mata (the other founder being Alberto Orte), was not even old enough to consume alcohol! A great success story, this tiny boutique company searches out, as they put it, “unique terroir-driven wines of extraordinary value.” Often such sayings are hyperbole, but not in the case of Olé Imports.

Aside from the wine quality, one of the most admirable aspects of Olé Imports is their attitude concerning social responsibility. Readers are encouraged to check their web site, www.oleimports.com, to see the number of charities with which they are heavily involved, including some of my favorites such as the Wounded Warrior Project.

These wines are among my favorites from this motivated company. While none of their wines are household names, readers should seek them out as they represent sensational values from viticultural regions throughout Spain.”
—Robert Parker, The Wine Advocate

"There are a couple of importers whose wines are so trustworthy that I will buy them regardless of what’s in the bottle. Kermit Lynch, of course, for French wine, and Ole Imports [Patrick Mata & Alberto Orte] for Spanish wine. Mata’s and Orte’s passion for Spanish wine is famous, their palates are exceptional. Which is why I trust Ole implicitly."
—Jeff Siegel, The Advocate Magazines

WWW.OLEIMPORTS.COM

10/30 JONATHAN NAGY, BYRON

JONATHAN NAGY – WINEMAKER, BYRON

To really understand Byron, one must spend some time exploring the Nielson Vineyard that surrounds the winery. More than just the primary source of fruit for Byron’s wines, it has great historical significance as Santa Barbara’s first commercial vineyard. When planted in 1964 by Uriel Nielson, this gently canted site was deemed too cold and inhospitable for grapes, but time has proved the naysayers wrong.

Ken Brown, Byron’s founder, acquired the 432-acre Nielson Vineyard in 1989, five years after he launched the winery. It is located roughly 18 miles east of the Pacific Ocean at 500 to 750 feet above sea level. Chilling winds and thin soils ensure that Byron’s wines possess great intensity, heightened aromatics and firm structure.

Since day one, Byron has been a bastion of experimentation. The early years were devoted to researching clones, rootstock, vine spacing, trellising and farming. Since becoming head winemaker in 2003, Jonathan Nagy has continued down the path of research and innovation. He has also implemented many new methods including red/green fruit drop, intensive sorting, native yeast fermentations and small-lot fermentations.

Under Jonathan’s watchful eye Byron Winery produces spectacularly rich and exotic Pinot Noirs and Chardonnays from the Nielson Vineyard and other premier sites in Santa Barbara County. The region once deemed “too cold and inhospitable” is now widely regarded as one of America’s greatest AVAs.
Winemaker

Our winemaker, Jonathan Nagy, uses high-end, small-lot winemaking techniques, such as hand pruning, block-by-block harvesting, barrel fermentations and lees stirring, in combination with fruit from some of the AVA’s most renowned sites to ensure that our wines capture the culture, lifestyle and flavor of Santa Barbara County.

WWW.BYRONWINES.COM

10/23 ANTHONY RIBOLI, SAN ANTONIO WINERY, GILIAN HANDELMAN, JACKSON FAMILY WINES

ANTHONY RIBOLI - WINEMAKER AND 4TH GENERATION FAMILY MEMBER, SAN ANTONIO WINERY

HISTORY
quote San Antonio Winery remains the oldest producing winery in Los Angeles with over 98 years of winemaking. quote2

In the 1950s and 60s, Stefano and Maddalena began to look North for land and grape contracting, realizing that the quality of grapes produced in Northern California were surpassing those grown in Southern California. With the help of their children, they purchased vineyard properties in Monterey County in the 1970s, and in the prestigious Rutherford appellation of Napa Valley in the 1980s. They also started relationships and business partnerships with grape growers throughout the state, many of which still exist today.

Most recently, our family has focused on the Paso Robles region located along California’s Central Coast. We have planted 2 estate vineyards within the El Pomar AVA. We also own a modern winery facility and a beautiful tasting room. Paso Robles is an exciting and important area due to the excellent climate and high grape quality.

Today, the LA River is paved and the vineyards have been replaced with businesses and homes. San Antonio Winery remains the oldest and largest producing winery in Los Angeles with over 98 years of winemaking, making it an essential component of the city’s cultural and historical landscape. In fact, in the early 1960s, Los Angeles’ Cultural Heritage Board designated the winery Cultural Monument Number 42. Still sitting on its original location on Lamar Street, the winery is the last vestige of the rich winemaking tradition of the greater Los Angeles.

We are blessed today to have four generations of family contributing to our success. Our vineyards are now located in Paso Robles, Monterey, and Napa Valley and we are proud to be the most-awarded winery in Los Angeles. We invite you to become part of our family by visiting San Antonio Winery!

ABOUT ANTHONY
Anthony Riboli is the first member of the fourth generation to join the family business. He is also the first family member to have received a formal degree in winemaking and grape growing from the University of California, Davis, graduating in 1998 with a M.S. in Viticulture. During the 1997 harvest, he worked under Michael Weis at Groth Vineyards and Winery in Napa Valley. Since joining the Riboli Family Wine Estates, his foremost goal has been the constant improvement of the quality of our wines through his meticulous focus in the vineyards. Major innovations include clonal selections, crop thinning, and deficit irrigation. One of his greatest pleasures is being able to work beside his father and grandfather in our winery.

WWW.SANANTONIOWINERY.COM


GILIAN HANDELMAN - DIRECTOR OF WINE EDUCATION/COMMUNICATIONS AT JACKSON FAMILY WINES

Our vineyards and wineries are first and foremost family-owned and operated. When Jess Jackson entered the wine business three decades ago, his goal was to create a family enterprise specializing in handmade wines of unmatched character.

Today, under the leadership of Chairman and Proprietor Barbara Banke, Jess’s wife of 25 years, members of the Jackson family hold key positions throughout our company. Family personnel include Jess and Barbara’s three children, Katie, Julia and Christopher Jackson, Jess’s two daughters, Jennifer Jackson Hartford and Laura Jackson Giron, Jennifer’s husband Don Hartford (our Chief Executive Officer), as well as other family members who work in other roles.

• Founded in 1982 by Jess Jackson
• Managed by Chairman and Proprietor Barbara Banke, Jess’s Wife of 25 years
• Members of the family work at all levels of the company
• Long-term vision based on superior wine quality and social responsibility

WWW.JACKSONFAMILYWINES.COM

10/16 MARTIN DIEDRICH, KEAN COFFEE

MARTIN DIEDRICH FROM KEAN COFFEE            

Fine organic and fair trade specialty coffees from around the globe roasted fresh daily. Espresso drinks as culinary works of art. Indulgent chocolate drinks. Virtuous teas. Authentically independent. A true community gathering place. Taking coffeehouse culture to the next level.

About Kéan Coffee
Kéan Coffee™ is the newest, most exciting coffeehouse concept by coffeehouse visionary Martin Diedrich. Our mission is to purvey fresh-roasted artisan coffee the way it is meant to be, in a beautiful, eclectic coffeehouse environment. Martin is craft roasting the finest coffees from around the globe on-site, many organic and fair-trade. This enables us to serve our coffee so fresh, most days it has been roasted within hours of the moment it reaches your cup. Our expertly trained baristas are creating the most innovative, cutting edge coffee beverages to be had.

Martin, local coffeehouse pioneer and founder of the Diedrich Coffee chain, left behind the world of corporate culture to return to his origins as an independent coffeehouse operator in order to stay true to his ideals of what a coffeehouse should be and what coffee culture should be. Along with his wife Karen Varese Diedrich, Martin spent two years putting all of his creativity, inspiration and community and global awareness into bringing Kéan Coffee to reality. Martin and Karen Diedrich aptly named this next generation of coffeehouse after their son, Kean.

Kéan Coffee also features an outstanding selection of organic loose-leaf hot and iced teas from Tao of Tea in Portland, Oregon, as well as non-coffee steamers and a decadent chocolate beverage menu. Our pastries and savories are baked fresh daily by small local artisan bakeries. We also offer scrumptious gluten-free and vegan options. Come and enjoy our warm, community atmosphere in the true coffeehouse tradition!

About Martin Diedrich
Martin Diedrich grew up in Guatemala where his family owned a small coffee farm. In 1983, Martin left behind a blossoming career in Mayan archeology and came to Costa Mesa to help his parents with their small custom coffee roastery. During that year his vision emerged to create community meeting places where folks could gather and enjoy his family's high quality coffee. He founded the first Diedrich Coffee coffeehouse in Costa Mesa in 1984. Under Martin's direction, Diedrich Coffee grew to nearly a dozen locations over the next ten years and earned the reputation as "The Best Coffeehouses in Orange County". These original coffeehouses were exciting, creative hives of activity and the most popular gathering places in their respective neighborhoods.

In September of 1996, Diedrich Coffee went public. Within a few years there were more than 30 Diedrich Coffeehouses in California, Colorado and Texas. Martin Diedrich is now considered one of the pioneers of the coffeehouse phenomenon. Martin has been a Master Roaster for 21 years and is an internationally recognized coffee expert. In 2005 Martin was presented with the Specialty Coffee Association's Lifetime Achievement Award an award only bestowed on a handful of other individuals, including, Alfred Peet the founder of Peet's Coffee, Jerry Baldwin the founder of Starbuck's, George Howell the founder of Coffee Connection in Boston, Dr. Illy the family patriarch of the Illy Coffee.

In June of 2004, Martin resigned his position at Diedrich Coffee, and began to manifest a new vision: a state-of-the-art, cutting edge coffeehouse that would bring back the community feeling, coffee connoisseurship, and cultural atmosphere of his early Diedrich coffeehouses, as well as embrace his ideal that businesses should model community and global responsibility and awareness, both environmental and cultural. In December of 2005, Martin and Karen Varese Diedrich opened the doors of Kéan Coffee in Newport Beach, California. Named for their only son, Kean, Kéan Coffee is just a stones throw from the first location where Martin had originally joined his parents Carl and Inga. Kéan Coffee has already developed a loyal following of customers with its high quality artisan coffees fresh roasted onsite daily by Martin himself, in a world-class roaster built and manufactured by his brother Stephan Diedrich in Sandpoint Idaho. Through Kéan Coffee, Martin Diedrich is taking his community coffeehouse vision to the next level.

WWW.KEANCOFFEE.COM

09/25 FRED SCHERRER, SCHERRER WINERY, GILIAN HANDELMAN, JACKSON FAMILY FINE WINES, TOMATO FEST, THE KENDALL-JACKSON WINE ESTATE, TUCKER TAYLOR

FRED SCHERRER – SCHERRER WINERY

THE WINERY AND WINEMAKING
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


GILIAN HANDELMAN - DIRECTOR OF COMMUNICATIONS, HOSPITALITY & EDUCATION FOR JACKSON FAMILY FINE WINES - TOMATO FEST 

KENDALL-JACKSON HEIRLOOM TOMATO FESTIVAL
19th Annual Kendall-Jackson Heirloom Tomato Festival
Saturday, September 26th, 2015 • 11am - 4:00pm
Kendall-Jackson Wine Estate & Gardens, 5007 Fulton Road, Fulton, CA

Please plan to join us this year for another unforgettable Kendall-Jackson Heirloom Tomato Festival!

In partnership with the Ceres Community Project, please join us for another unforgettable year at the 19th Annual Kendall-Jackson Heirloom Tomato Festival!

This signature event reveals the delicious flavors of more than 150 heritage varieties of tomatoes grown in Kendall-Jackson’s expanded estate culinary gardens. Enjoy the perfect fall day with garden tours, exceptional wine and food pairings, dynamic wine and garden seminars, the popular Chef’s Challenge, and music provided by Grammy nominated Andre Thierry performing his Alternative Creole sounds!

Tickets are available for General Admission, Wine Club Members and the exclusive Premier Package.
• Kendall-Jackson club members enjoy their own Wine Club Member tent and check-in, special wine tasting, and samples of tomato-inspired bites from food vendors.
• The Premier Package includes a Premier tent and lounge, Premier check-in, valet parking with a separate entrance to the event, exclusive foods, along with limited release wines poured by our Master Sommelier.

Ceres Community Project builds healthy and caring communities by engaging teens as gardeners and chefs and nurturing their leadership skills and commitment to healthy eating. Ceres’ volunteer chefs will prepare 93,000 free and low-cost meals in 2015 for hundreds of Sonoma and Marin county families facing a health crisis such as cancer.

WWW.KJ.COM/VISIT-TOMATO-FESTIVAL 


TUCKER TAYLOR – DIRECTOR OF CULINARY GARDENS, JACKSON FAMILY WINES

EXPLORE THE WINE ESTATE GARDENS
The Kendall-Jackson Estate Gardens offer seven distinct garden spaces. Some are educational in nature; some planted solely for beauty. Still others provide the fruit, vegetables and herbs that inspire the Food & Wine pairings created by our Culinary Team. A veritable cornucopia of beauty and flavor, the gardens are a core component of our commitment to food and wine education.
Set on 2 ½ acres, the gardens offer a seasonal abundance of sight, smell and taste.

OUR GARDEN SPACES INCLUDE:
• Entry Garden: Blooms of Bressingham
• Wine Sensory Gardens
• Red Wine Sensory Garden
• White Wine Sensory Garden
• Culinary Gardens
• International Cuisine Garden
• Vegetable Trial Garden
• Culinary Herb & Edible Flower Garden
• Viticultural Garden
• Seasonal Gardens

VISIT THE GARDENS
Garden Tour and Tastings are offered at 11:00am, 1:00pm and 3:00pm (weather permitting).
5007 Fulton Road
Fulton, California 95439
707.571.7500

Hours:
Open daily from 10:00am to 5:00pm

WWW.KJ.COM/THE-WINE-ESTATE-GARDENS

9/18 TARBELL'S, MARK TARBELL

MICHAEL IS LIVE FROM TARBELL'S IN PHOENIX ARIZONA






THE BEST PLACE TO BE A REGULAR…

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

ON THE SOUTHEAST CORNER OF 32ND STREET & CAMELBACK ROAD

3213 East Camelback Road, Phoenix AZ 85018
Phone: 602.955.8100 | email: eat@tarbells.com
WWW.TARBELLS.COM

OPEN 7 NIGHTS A WEEK | MONDAY – SATURDAY 5-10PM | SUNDAY, 5-9PM

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 Tavern and The Wine Store, also in Phoenix) 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.

MARK TARBELL: OWNER

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.

08/14 DAVID SLAY, PARK AVE DINING, DAVID HUNT, HUNT CELLARS

DAVID SLAY – CHEF AND MANAGING PARTNER, PARK AVENUE DINING 

ABOUT PARK AVE:
Our specialty is Steaks and Chops... creative renditions of classic American cuisine. What does that mean? Try our Rib Eye Steak Brushed with Herb Butter, served with Twice Baked Cheddar and Chive Potato. Enjoy a Granny Smith Apple Stuffed Pork Chop with Golden Raisins, Leeks, White Bread Stuffing and Maple Syrup Glaze. No wonder Zagat® rates us the best “American Traditional” restaurant in Orange County!

You’ll enjoy our classy retro interior, and you’ll love our beautiful garden. It provides us with fresh herbs and vegetables in season.

Enjoy a romantic al fresco meal in our on-site sister restaurant il garage.

We are also ready to host your private event, with seating for 10 to 300 people indoors or on our patio.

ABOUT DAVID SLAY:
It should be no surprise given his pedigree that David Slay is the recipient of numerous culinary accolades. A third generation American restaurateur steeped in culinary culture and hospitable traditions of the Midwest. David’s father Anthony was a chef and restaurateur. David started his training at the age of 11 in his father’s kitchen. Later at the age of 17 David moved to Las Vegas and apprenticed with classically trained European chefs during the glory days of Las Vegas. At 20 David opened his first restaurant, a 26 seat French café with no liquor license, due to the fact he was not old enough to get one.

Early in his career (1980) he met a farmer, Bill Rauch from Rauch Farms located on the outskirts of the city who influenced his desire to cook seasonal as well as natural. Farmer Bill pulled onto his parking lot to see if he would be interested in some chemical free zucchini, tomatoes and corn. David was intrigued by the idea but not sure until he would taste the first crop of the summer. ”An 8 pound zucchini” farmer Bill proclaimed. Farmer Bill and David worked from that year on to build a relationship and educate each other about “clean” food. Bill would soon grow baby zucchini and petit pan, “why in the world would anybody eat such a small vegetable” and the squash blossoms he usually fed to the goats.

By now the passion for cooking had evoked a fire inside and David went to France and apprenticed with two star chef Gerard Vie at Tros Marches in Versailles and A. Beauvillier Restaurant in Paris with famed chef Marc Angel.

David was the owner and chef of several popular fine dining restaurants in his hometown of St. Louis, Missouri, before tackling the competitive California restaurant scene. The move proved to be a successful one as Slay—who is probably best known today as the face and spirit of David Slay’s La Veranda in Beverly Hills, the renowned California/European-style bistro he founded in 1989. Under Slay’s direction, La Veranda was recognized as one of the “Best Gold Medal Restaurants in the United States” and Los Angeles magazine went so far as to include David Slay on a list of “300 Reasons Not To Pack Up and Leave L.A.” as well as being named by Food and Wine Magazine’s list of top new chefs and consistent marks from The Zagat Guide.

It wasn’t long before the critical acclaim for La Veranda reached the eyes and ears of Hollywood luminaries and Slay built a name for himself as a “boutique” caterer hosting parties for the arts and entertainment industry. He takes an innovative and customized approach to designing menus for his private customers, attending to special dietary needs—and unusual requests—and personally overseeing every aspect of an event, whether a movie opening or a holiday reception, to ensure that it is superb.

Today David enjoys a well-earned reputation as one of the most creative and professional chefs in the world of food and entertaining. Slay brings this same attentiveness to detail and focus on personable service to his work at Park Ave. Restaurant in Orange County, California. He is as likely to be found watching over the staff of sous chefs, bakers and pastry chefs as he is to be spotted visiting customers at their tables to explain how he prepared the meal they are about to have.

Slay’s creative renditions of traditional American cuisine and his efforts to maintain an all natural and preservative free menu has always been a way of cooking from the beginning of his career. Slay’s depth  of experience, finely honed skills and passion for entertaining are key ingredients in David’s continued success.

WWW.PARKAVEDINING.COM


DAVID HUNT – OWNER & WINEMAKER, HUNT CELLARS

Our Story
It started over 20 years ago as a fantasy: living on a lush beautiful vineyard, producing your own style of favorite premium varietal wines that are well received and appreciated by those who have discovered the wines and shared them amongst friends.

Now, drive along the scenic Highway 46 West, about three miles west of the 101 Fwy at Oakdale Road, you will find this dream has become reality for David Hunt, Winemaker and owner of Hunt Cellars, a winery committed to producing “Memorable Wines”. We believe that great wines leave indelible impressions when poured with wonderful meals and great friends and scintillating conversations. Hunt Cellars was founded on the philosophy of producing wines that you will look forward to simply sipping by a cozy fireplace or pairing with your favorite meals to enhance that special event or moment in time.

How It Began
When The Hunt Family decided to pursue their dream they were uncertain where they would choose to build their vineyard. The Hunts spent exhaustive days and weekends traveling to various premium wine regions from Oregon, Washington, and throughout the State of California. They finally narrowed their decision down to the Central coast to San Luis Obispo County. Paso Robles was selected because of its rich diversity in soils, superb growing climate and unique styles of wine making along with the spirit of graciousness and traditional American values.

Eventually after looking at numerous parcels of vineyard potential property, they settled on uniquely beautiful property containing over 550 acres on Highway 41 in Creston. This unique property met their criteria in topography, soil composition and unparralled beauty. Within the 550 acres there are four terrior’s with varying elevations containing soil composites that mirror the great wine regions of the world. They were convinced that they could grow wonderful exciting intense fruit here on this property.

Destiny Hunt
The Hunt Family decided to name their vineyard, “Destiny Vineyards,” in honor of their new baby girl they named Destiny who was born in 1996. Just ask Destiny who has the best wines today and she will certainly tell you.

Destiny Vineyard’s first planting consisted of: Cabernet Sauvignon, Sangiovese, Sauvignon Blanc, Merlot, Syrah, Petite Syrah, Cab Franc, Viognier and Zinfandel. The Hunts decided to build a tasting room for their premium wines, which opened in October of 1999.

In 1997 they began producing their first releases of memorable wines… Experience has taught Hunts that in order to make great wines you must simply have the best fruit. At Hunt Cellars, we believe passion, hard work and never giving up until we have put together all the components and structure that will give our wine the varietal character, flavor and velvet finish that will become a trademark of our wines.

View of Destiny Vineyards
As you enter The Hunt Cellars Tasting room, the fun wine experience begins, as you are greeted with either live music or our white grand player piano, which can play any song. Stroll up to our Cabernet Bar, where our warm and friendly staff are eager to lead you through a light hearted and fun sampling of our wines. You may also choose to sip your wines on our spacious 1200 foot veranda, smoke your favorite cigar under our pavilion or simply stroll through our lush inviting landscaped lawns. We want you and your guest to simply have a wonderful time at Hunt Cellars and bring your friends and family back on your next visit to the Paso Robles Wine Country.

How Hunt Cellars Wines Differ from Others
There are many different wineries in the Paso Robles area; few compare to the quality of Hunt Cellars. Hunt uses only the best and rarest mountain grown fruit to produce the best harvest of grapes. Their vineyard’s location has been specifically chosen for its composition and diversity – every step of the production process is designed so Hunt Cellars produces the highest caliber of wine for you to enjoy.

HUNTCELLARS.COM