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.

4/4 Adem Sash, Del Frisco's Grille, Mark McWilliams, Arista Winery

ADEM SASH - SOMMELIER, DEL FRISCO'S GRILLE

Adem was recently featured in Tasting Panel Magazine, and is the epitome of a modern sommelier. Based on his 15 years of experience in the food, beverage and wine industry, he is the perfect fit for an on-air expert.

As the head of Del Frisco's Grille Santa Monica's wine program, Adem has launched a series of monthly wine events, which would be a great focus to highlight LA's wine scene. The series will start with Sommelier Saturday wine lessons starting March 29, where Adem will teach wine lovers about pairings, selection and celebrate the best of vino mixed with beachside dining.

ABOUT ADEM SASH:

With over 15 years of wine, mixology, and beverage management, Adem Sash oversees the wine program at Del Frisco's Grille Santa Monica. Adem has an extensive background in the beverage field and a reputation for professionalism, initiative, and creativity.

Adem began with the Del Frisco's Restaurant Group in 2000, while pursuing his master's degree in Criminal Forensic Psychology from John Jay College of Criminal Justice, at Del Frisco's Double Eagle Steakhouse in the heart of New York City. Following graduation, his deep love for the culture of Del Frisco's and his interest in wine and mixology continued to grow.

Adem has also worked as a mixologist and as a sommelier at popular establishments in New York, Tokyo, and the British Virgin Islands. Adem provides passionate and professional service to high-end clientele and has become a proven leader in wine/food pairing, mixology and beverage management that wholly defines success in the beverage industry today. He is a standing Court of Masters Level II Sommelier, and is aggressively pursuing his Level III Sommelier certification.

ABOUT DEL FRISCO'S GRILLE SANTA MONICA:
Del Frisco's Grille is an exciting eatery located adjacent from the Santa Monica Pier, that combines the atmosphere of an American bar & grill with upscale entrees, an extensive wine list & hand-crafted cocktails.  This Santa Monica location is the first for the company in California and the seventh location in the country.  Taking the classic bar and grill to new heights, Del Frisco's Grille draws inspiration from bold flavors and market-fresh ingredients. The energetic bar, a destination in itself, creates a buzz throughout the restaurant and sets the stage for an amazing night out.   

Located 1551 Ocean Avenue, on the corner of Ocean Avenue and Colorado Boulevard, Del Frisco's Grille is open Monday- Saturday from 11:00 a.m. to 11:00 p.m. and Sunday from 11:00 a.m. to 10:00 p.m. The bar is open late. Brunch is served Saturday and Sunday.


MARK MCWILLIAMS – CO-OWNER, ARISTA WINERY


Arista Winery was founded by the McWilliams family in 2002 with a mission to create the most elegant expression of Russian River Valley Pinot Noir. We are committed to sustainable farming practices and sustainable business practices.  We work closely with local growers who share our dedication to sustainability in their vineyards. We do not attempt to manipulate our vineyard sites but instead strive to preserve each vineyard's natural qualities.

We believe that wines made in the vineyard are well-behaved in the cellar. We coax them along with minimal intervention and gentle handling. Arista's wines have deep, rich flavors that reflect the unique sites from which they are sourced. Produced in small lots of several barrels, the wines are deliciously balanced with fruit, tannins, acidity and oak in harmonious proportion.
In addition to our wines, we pride ourselves on having created a true destination experience for our visitors. A breathtaking setting of Japanese water gardens, mountain and vineyard vistas, combined with an inviting tasting room, offers guests a welcoming environment that encourages picnic lunches and leisurely days spent on the estate.

ABOUT MARK AND JENNIFER MCWILLIAMS
Mark McWilliams, born and raised in Texarkana, Texas, is the son of Al and Janis McWilliams. He has been involved in Arista winery and vineyard operations of Sonoma County for the past 10 years.

After graduating from the University of Texas - Austin with a degree in Corporate Communications, Mark took his first job out of college working for Kendall Jackson Wine Estates. What started as a temporary summer job developed into a passion as Mark enrolled in UC Davis Wine and Viticulture courses, tasting groups, and annoyed his winemaker friends with endless questions. During his time with Kendall Jackson, Mark held various positions encompassing vineyard operations, harvest logistics, and cellar work. Following his time at Kendall-Jackson, Mark continued his passion for wine and pursuit of industry knowledge by working as a wine consultant for a wine and spirits distributor based in Dallas, Texas.

In the fall of 2003 Mark married Jennifer Habecker, a native of Dallas. Shortly thereafter, Mark and Jennifer returned to Healdsburg, California to be fully involved with Arista. Mark manages the day to day operations at the winery as well as assists with winemaking duties. Mark and Jennifer live in Healdsburg, California with their sons Jake and Pierce and their Maltese "Lucy". Jennifer is due with their third child, a girl, in early 2013.

3/7-Michael Jordan talks to Nils Venge, Thomas Houseman & Chef Roy Hendrickson

Nils Venge - Winemaker, Saddleback Cellars

Nils Venge is one of the winemakers that will be in attendance at the Family Winemakers of California Pasadena Tasting on Sunday, March 9. Nils, of Saddleback Cellars, will provide details on the Family Winemakers of California Pasadena Tasting, as well as give a preview of the wines that Saddleback Cellars will be pouring at the tasting.

Talking Points: Family Winemakers of California Pasadena Tasting

•                     Family Winemakers of California: Works to expand the ability of wineries—particularly small producers—to compete in the marketplace

•                     One of the largest tasting of California wines in the country

•                     Taste from 155 wine producers and upwards of 750 wines

•                     Sunday, March 9

•                     Trade Tasting from 1:00pm – 6:00pm - Consumer Tasting from 3:30pm – 6:00pm

•                     Location: Pasadena Convention Center, Exhibit Hall A

•                     Usually only open to members of the wine-buying trade, now opening its doors to the general public for the first time

•                     iSip Lounge will feature a portfolio of wines that retail at $75 per bottle or more

•                     “From Our Table to Yours” theme: Attendees have the opportunity to meet the passion-driven vintners and winery owners themselves, and hear the stories behind the wine labels

·               General Admission Pre-Sale (until March 8): $60

·               General Admission + iSip Lounge Reserve Area: $80

·               Trade Segment Admission (1PM Entry) + iSip Lounge Reserve Area: $100

•                     Tickets available at www.familywinemakers.org

•                     Tickets at the Door: $70

Nils Timeline in Winemaking

1970 -  Nils was a vineyard supervisor in charge of planting operations at Charles Krug Winery.

1972 -  Nils was hired as co-vineyard manager in charge of 400 acres at Sterling Vineyards.

1973 - Nils took over operations at Villa Mount Eden as General Manager and Inception Winemaker. He made two Cabernet Sauvignons, the 1974 and 1978, which not only put Villa Mount Eden on the map, but are still talked about today.

1976 - Nils and his father-in-law purchased the property now known as Saddleback Cellars.

1982 – 1993 Nils moved westward in Oakville as a minority partner with Dennis Groth and formed Groth Vineyard where he resumed a position of general manager and winemaker. Here is where his expertise as winemaker became known worldwide when Robert Parker, Jr. gave the 1985 Groth Cabernet Sauvignon, Reserve a perfect score – 100 points! The first ever given to a California wine. Also in 1982 Nils produces his first label Saddleback Cellars to be released in 1983.

1988 - Nils earns the title "King of Cab."  The release of the 1985 Groth Cabernet Sauvignon, Reserve earns a perfect score!  Robert Parker grants the first ever 100pts to a California wine.

1993 - Nils leaves Groth winery so that he can focus on Saddleback Cellars and consult for other wineries.

When Nils isn’t at Saddleback Cellars, you’ll probably find him at one of the many wineries he consults for sampling wines from barrels.

Thomas Houseman - Winemaker, Anne Amie Vineyards

Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of our production. Complementing the pinot family is Old-Vine Estate Riesling and Müller Thurgau, planted in 1979.

Our vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley.

Our tasting room hosts breathtaking views of our vineyards and the Pacific Coast Range. We look forward to your visit.

ABOUT THOMAS: Thomas’ winemaking career unofficially began in the basement of his parent’s home in Hampton Roads, Virginia. His Welch’s grape juice and orange juice concentrate wines are lost in time, but we're sure they’d be showing well if any remained. Thomas narrowly escaped blindness from this stage of his life and went on to New York City, where he pursued a career in modern dance. Traveling the globe performing was great but it did not get him much free beer. So, he bought a book and taught himself to brew.

With the creativity of a dancer, the eye of a scientist, and the encouragement of friends who loved the free beer, the passion for fermenting reemerged.  Thomas left the stage and went back to school at CSU Fresno in the enology program.  It was there he fell in love with Pinot noir.  And, across the globe he embarked again, first to California’s Anderson Valley, then to New Zealand, and finally to Oregon.  After four years at Ponzi Vineyards, Thomas saw the opportunity to express himself at Anne Amie Vineyards where he is happy he can still use words like balance, grace, fluidity, elegance, power and style- words that once described his dancing, now describe his wines.

In his free time, Thomas still brews, having dragged his equipment across the US. Yoga and running have replaced dance, but winemaking remains the common thread that started in a basement and continues at Anne Amie.

Chef Roy Hendrickson - Executive Chef,  Zimzala Restaurant

About Chef Roy Hendrickson: Chef Roy Hendrickson brings years of Southern California culinary experience as Executive Chef at Zimzala, the vibrant dining destination at the Shorebreak Hotel in Huntington Beach, Calif. Zimzala, which is surfer speak for “one who finds peace with sand between his toes,” invites guests and beach-goers to find their way upstairs to this hidden beach gem, just across the street from the iconic Huntington Beach Pier.

Offering the finest California Coastal Cuisine in a casual, relaxed environment, Chef Hendrickson’s menu will feature traditional, American favorites, all served with an eye towards the area’s laid back beachfront culture. Signature menu items include the Cider Brined Pork Chop with mustard parsley spaetzle and sour cherry gastrique; Grilled Prime Burger with chipotle cheddar, bacon jam, tomato jam, buttermilk roll, crisp leeks, and house made pickles and parmesan-garlic fries; and Pan-Seared Scottish Salmon with Spanish chorizo, hand made tagliatelle, saffron shellfish Emulsion. Menu items range from $9 to $29.

A Southern California native, Chef Hendrickson's love of cooking was born as a child when he would join his grandmother and mother in the preparation of family meals. His first restaurant position was as a server at the Coventry Hill Hotel in England, where he spent his high school years while his parents served as local missionaries. Hendrickson’s first professional cooking position brought him back to Southern California with subsequent work at various local eateries. He currently resides in Huntington Beach with his wife and four children.

Abourt Zimzala: Zimzala refers to “free-spirited people who find peace with the sand between their toes.” We think that definition sounds just about right for Huntington Beach. With daily brunch and dinner, traditional American cuisine, specialty cocktails and a playful ambience, Zimzala’s easy-going nature will restore and relax you.

About Shorebreak Hotel - Sexy-surfer-chic: The opening of the newly built Shorebreak Hotel in summer 2009 launched an exciting new era in Huntington Beach's rich history, bringing a renewed joie de vivre to this Southern California community's relaxed beach lifestyle. Stylishly designed guest rooms feature spectacular ocean views and innovative amenities. The hotel speaks to a sophisticated audience who appreciates the hotel’s progressive beach culture and free-spirited, yet trend-setting ambience. Shorebreak's Zimzala is a popular attraction for locals and visitors, offering California Coastal Cuisine with an emphasis on elevated well-known dishes, beach-inspired handcrafted cocktails, and surf-inspired décor.

2/28 2014 World Of Pinot Noir, Shane Moore, Jackson Family Wines, Penny Loving, Station Imports, Paul Lato, Paul Lato Wines, Eric Johannsen, Champ de Reves Vineyards, Dieter Cronje, Presqu’ile

Michael Jordan and Michael Horn are broadcasting LIVE from the 2014 World Of Pinot Noir in Santa Barbara!

Taste Pinot Noir from more than 220 producers throughout the weekend's events!  

Join them as they speak with some of the best in the industry!

Shane Moore - Associate Winemaker, Jackson Family Wines

Penny Loving - Station Imports

Paul Lato – Paul Lato Wines

Eric Johannsen – Winemaker, Champ de Reves Vineyards

Dieter Cronje – Winemaker, Presqu’ile