CRAVEWORTHY Socal’S Largest Wine & Food Festival Returns Nov

Home , Baja Med, Kitchen knife, Salumeria, Top Chef Masters, Ventimiglia Vineyard

The Official Publication of the San Diego Bay Wine + Food Festival® EN BOUCHE EN BOUCHE

CRAVEWORTHY SoCal’s Largest Wine & Food Festival Returns Nov. 16 - 22

Wine Geeks Unite! SommCon® Heads to San Diego Schedule on Page 44

One Bite Changed My Life Epic Star-Studded Dinner Turns Culinary Mastery Into Opportunity

SOUTHERN EXPOSURE NOVEMBER 2015 How Baja Will Change The Way You Eat & Drink 12TH ANNUAL CLASSIC

® Tickets for the Festival Available Online: sandiegowineclassic.com NOVEMBER 16-22, 2015 *All guests must be over 21 years of age, with valid photo ID to attend all Festival Events. All events are rain or shine. Without a heart, it’s just a machine.

So in 1971, a little heart built a different kind of airline—one that made sure everyone could fly.

Everyone has important places to go. So we invented low-fares to help them get there.

To us, you’re not 1A or 17B. You’re a person with a name, like Steve.

Here, we think everyone deserves to feel special, no matter where you sit or how much you fly.

And with all the places we’re going next, we’ll always put you first, because our love of People is still our most powerful fuel.

Some say we do things differently.

We say, why would we do things any other way?

Without a heart, it’s just a machine.

Southwest Spirit Magazine Mike F SWAADV14105 7.5 x 10.5 Liz H Without A Heart 7 x 10 Elizabeth S 300A 7.75 x 10.75 Leigh Ann 一漀瘀攀洀戀攀爀㄀㘀ⴀ㈀㈀Ⰰ ㈀㄀㔀 ®

DINERead. OUT. ENJOY. REPEAT. SAM WELLS

SUBSCRIBE 12 ISSUES FOR $10 VISIT sandiegomagazine.com USE CODE: SDMGOURMET Features

22 Ocean-To-Table Inspired by the Local Bounty

26 Indulgence. Pure and Simple The Delight of Italian White Truffles

48 The Business of Wine Introducing SommCon®

66 How Baja Will Change the Way You Eat & Drink The Story of the Baja Boom

74 If You Think You Don’t Like Chardonnay, Think Again Rethinking a Classic Varietal

Chef Nate Appleman, 2014 Comer Comigo Dinner at Comun

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 3 Craveworthy CONTENT NOV. 2015

Eat 10 Play 34 Explore 44 Travel 66 Drink 74

Articles ON THE COVER Chef Katsuya Fukushima’s “Caesar Food for Thought 10 Salad” from the 2014 San Diego Bay Top Cookbooks from Celebrity Chefs Wine + Food Festival® event, 100 Years of Inspiration & Innovation: Let’s TACO-About It! 14 A New Look At Timeless Classics. It The Ultimate Fish Taco Competition is composed of Boquerones, Quail Egg, Jicama and Toasted Brioche. Take a Bite. Change a Life. 16 Celebrity Chefs Come Together to Pave the Way for Aspiring Culinarians

Where are They Now? 21 A Glimpse into the Lives of Festival Scholarship Winners

Ocean-To-Table 22 Inspired by the Local Bounty

Indulgence. Pure and Simple 26 The Delight of Italian White Truffles

Chef of the Fest 30 San Diego Chefs Roll Up Their Sleeves In Fierce Competition Photography by Denise Jones

The Business of Wine 48 Introducing SommCon® Motorcycles, Classic Cars, Dew-Covered Fruit, 62 or Fine Bottles of Wine  Web Extras Meet the Official Festival Artist, Scott Jacobs For bonus articles and exclusive event Southern Exposure 66 information visit: The Story of the Baja Boom sandiegowineclassic.com If You Think You Don’t Like Chardonnay, Think Again 74 Rethinking a Classic Varietal A PERFECT COMBINATION OF EDGY FASHION AND FORWARD-THINKING FUNCTIONALITY.

800.372.6621 | to view entire URBAN COLLECTION | www.chefworks.com

(on Thiago Silva) GRAMERCY CHEF COAT EXDZ001-BLK (black) (on Dominique Crenn) GRAMERCY WOMEN’S CHEF COAT EXWDZ002-BLK (black) Artwork by Gina Faulk aka “Gina the Artist” Eat 10

Play 34

Explore 44

Travel 66 NOV. 2015 NOV.

Drink 74 Events

Monday, November 16 35 San Diego Bay Wine + Food Festival® Golf Invitational 35 Bayless, Plascencia and White Opening Feast

Tuesday, November 17 36 The Taco TKO featuring Fish Tacos & Craft Beer Presented By DiningOut Magazine

Wednesday, November 18 36 Bernard Guillas & Friends Host an Ocean-To-Table Lunch 37 Black and White Truffle Dinner Presented by Antinori

Thursday, November 19 37 Expedition: BAJA 38 Celebrity Chef Dinner & Big Bottle Live Auction

Friday, November 20 39 A Taste For Tapas Presented by Cooking Light 39 Ohh La La! Paris Pastries with Chef Gale Gand 40 Cheese: A Class to Make You Melt 40 SommCon® Tasting & Silent Auction 41 The Collection at the SommCon® Tasting

Saturday, November 21 42 Lexus Grand Tasting 43 The Official After Party Presented by Stella Artois  Also Inside Sunday, November 22 Welcome from the Publisher - 8 Exhibitor Listing - 55 44 Sail with Gale Celebrity Brunch Event Schedule - 33 Festival Sponsors - 80 aboard the Adventuress Events at a Glance - 34 Pick up a copy of Pacific magazine’s ninth annual Dining Issue.

INSIDE: San Diego’s top 10 must-eats (the city’s premiere chefs pick their faves) The Latest Dish dining guide (showcasing America’s Finest dining scene) A chance to win $2,000 (in the form of $50 gift certificates to the city’s top restaurants)

150,000 magazine readers • 29,000 Facebook fans • 26,000 Twitter followers • 20,000 e-mail subscribers

2010 2011 2012 2013 2014 pacificsandiego.com PRODUCERS/PUBLISHERS Michelle Metter Ken Loyst

EDITOR IN CHIEF Christian Piencka

EVENT OPERATIONS En Bouche Colleen M. Connor, CMP, Assoc. Vice President, Events & Sponsorship Activation Karen Mvrich, Finance Joyce Agagas, Associate Event Director Elizabeth Pun, Senior Event & Sponsorship Coordinator Caitlin Purkey, Senior Event Coordinator Katie Klimuszko, Senior Event Coordinator WELCOME Josh DeCarl, Operations Manager Gaby Edmead, Intern Brenna Landstrom, Intern Flora Leung, Intern Nicole Urbina, Intern

MARKETING AND PUBLIC RELATIONS Christian Piencka, Director, Marketing & PR Haley Messner, Senior Marketing Coordinator Morgan Woehrmann, Public Relations Assistant elcome to the 12th Annual San Diego SPONSORSHIP AND SALES ® Bay Wine + Food Festival where for Lauryn Edwards, Director of Sales & New Business Development one solid week all eyes turn toward Chris Finn, Senior Account Manager W Chelsy Clark, Account Executive America’s Finest City and the exceptional culinary CONTRIBUTING WRITERS talent, artisans, and purveyors, who make the region Michael Esposito, Snakeoil Cocktail Company Amy Finley, Writer deliciously vibrant. From points throughout the Suzette Gresham-Tognetti, Acquerello Bernard Guillas, The Marine Room country, just over our nearby Mexico border, and Katie Klimuszko, Fast Forward Events abroad, winemakers converge to present close to Michelle Metter, Fast Forward Events Christian Piencka, Fast Forward Events 800 different wines for your discovery. Elizabeth Pun, Fast Forward Events Caitlin Purkey, Fast Forward Events Lisa Redwine, Advanced Sommelier New this year, the San Diego Bay Wine + Food Festival® joins forces with Christian Siglin, Bracero Randy Smerik, Solare Ristorante SommCon® a four-day educational conference for the most serious of oenophiles Andrew Spurgin, Bespoke Event Styling & Menu Design Morgan Woehrmann, Fast Forward Events and self-professed wine geeks. With over 50 tasting and educational sessions, ® FESTIVAL SUPPORT STAFF SommCon brings the who’s who of the wine world together with some of today’s Jonna Talbott, Culinary Liaison leading experts, educators and panelists. Lindsay Maiorano, Culinary Liaison Doug Harrigan, Culinary Support Greg Wuerfel, Housing Registration Amy Riggio, Operations Support What’s to eat, you ask? Where do we start? There is much to choose from, Barbara & Dave Skydel, Operations Support including our opening night Feast at Bracero with celebrated chefs Rick Bayless, Bob Loyst, Operations Support Joe Brame, Operations Support Javier Plascencia and Chad White to Chef Suzette Gresham and Chef Accursio Mark Flahan Jr., Operations Support Mark Flahan, Operations Support Lota’s Truffle Experience at Solare Ristorante, and cheese classes and pairing Michael Hill, Operations Support Don Williamson, Operations experiences with James Beard Award Winner Laura Werlin, or “Sail with Gale” Sophia Mellow, Registration Services during the Festival’s finale brunch and sailing event through San Diego Bay. Albert Navarro, Registration Services

TEAM SOMMCON® Molly Brooks-Thornton, Certified Sommelier and Cicerone Both food and wine combine at the Lexus Grand Tasting on November 20 Amy Christine, Master of Wine featuring over 200 tasting stations, live musical acts, the Mission Federal VIP Skip Coomber, Coomber Family Ranch Wines Brian Donegan, Advanced Sommelier experiences, Chef of the Fest competition, Big Green Egg Grill Zone, The Cooking Eric Entrikin, Master Sommelier Patrick Farrell, Master of Wine Light Pavilion, Stella’s Belgian Beer Experience and more. David Glancy, Master Sommelier Evan Goldstein, Master Sommelier Mary Gorman, Master of Wine Lastly this year we are thrilled to once again award scholarships to deserving Bonnie Graves, Certified Sommelier Mindy Hewitson, D WSET and Certified Wine Educator students and professionals in pursuit of higher education in the wine, culinary, and Jeff Josenhans, Certified Sommelier and Cicerone Jörn Kleinhans, Certified Specialist of Wine hospitality industries. It is through our partners, exhibitors, sponsors and YOU that Geoff Labitzke, Master of Wine over 100 individuals have been supported in making their dreams a reality. We Ira Norof, Certified Wine Educator Joshua Orr, Advanced Sommelier thank the American Institute of Wine & Food and the Chaîne des Rôtisseurs for Eddie Osterland, Master Sommelier Steve Pagano, Hotelier believing in this purpose and making it part of their mission. Lindsay Pomeroy, Master of Wine Candidate, CWE, WSET, FWS Lisa Redwine, Advanced Sommelier Jennifer Roberts, Certified Sommelier Jesse Rodriguez, Advanced Sommelier, CWE, D WSET Eric Runyon, Certified Sommelier, CSW Cheers! Adam Sensney, Certified Sommelier Wendy Shoemaker, Advanced Sommelier Joseph Spellman, Master Sommelier Michelle Metter & Ken Loyst Rebekah Turpin, Certified Sommelier, CSW, FWS Tami Wong, Certified Sommelier Co-Founders and Producers ® MAGAZINE/WEBSITE DESIGN San Diego Bay Wine + Food Festival Richelle Farley, Keep-It-Growing.com

PUBLISHED BY World of Wine Events, LLC

PRODUCED BY Fast Forward Ventures, LLC 1399 N. Cuyamaca St., El Cajon, CA 92020

8 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 Save the Date

2016

13th Annual Classic San Diego Bay Wine + Food Festival® November 13 - 19, 2016 EAT

By Katie Klimuszko for  Food Thought:

Market Restaurant + Bar More Mexican Everyday: Simple, Gale Gand’s Lunch! Cookbook: Seasonally Inspired Seasonal, Celebratory Gale Gand Cuisine from Southern California Rick Bayless Carl Schroeder and LUNCHBOX HERO Maria Desiderata Montana SPICE IT UP It’s time for a lunch revolution. Lunchtime More Mexican Everyday is the follow-up to doesn’t need to be about hurrying through LOCAL FLAVOR Schroeder, Chef/Owner Rick’s hugely popular Mexican Everyday, an assortment of processed products. The of Market Restaurant + Bar in Del Mar, published in 2005. It’s all about weeknight midday meal is a fabulous opportunity to California, grew up in La Jolla and has simplicity. Rick shows you how to build tasty enjoy delicious ingredients and flavor- San Diego in his soul. He knows the lay of Mexican meals with a few ingredients— packed dishes and to slow down while the land here and is dedicated to working usually local and seasonal—in a short you eat (even if just for a few moments). with local farmers and fishermen. amount of time. Acclaimed chef Gale Gand shows you how to make it happen—simply and easily, Market Restaurant + Bar Cookbook’s and for a fraction of the price of prepared one hundred and forty recipes are from salads and sandwiches. As Gand says, Schroeder’s daily-changing menu and when it comes to entertaining, “lunch is the were carefully adapted for the home cook. new dinner.” He gently guides the readers to the best local ingredients by season and shows them how to turn those ingredients into great food.

10 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

TOP COOKBOOKS FROM CELEBRITY CHEFS

The Third Plate: Field Notes On The New Old Bar: Classic grilled cheese, please! The Future of Food Cocktails and Salty Snacks from Laura Werlin Dan Barber The Hearty Boys Steve McDonagh and Dan Smith LIQUID GOLD CONSCIOUS CUISINE Almost everybody loves grilled cheese. Dan Barber, an award-winning chef, SHAKE IT UP But when you add tomato jam to a moves beyond “farm-to-table” to offer The New Old Bar demystifies the cocktail- sandwich chockfull of cheddar or smother a revolutionary new way of eating. After making experience, shaking up 200 the outside of the bread with tortilla chip more than a decade spent investigating vintage cocktail recipes that all home butter and fill it with guacamole and three farming communities around the world bartenders should have in their repertoire. kinds of cheese (and bacon, of course), or in pursuit of singular flavor, Barber finally Tasty bar snacks and appetizers round out combine Brie, chocolate and raspberry jam concluded that—for the sake of our food, the collection, providing delicious light and melt it into a gooey wonder, you’ve our health and the future of the land— fare to accompany the drinks. Authors taken ordinary grilled cheese and made it America’s cuisine required a Steve McDonagh and Dan Smith form the extraordinary. That’s what Laura Werlin set radical transformation. culinary duo The Hearty Boys, who won the out to do with this, her second book, on very first season of The Next Food Network grilled cheese. In addition, she also gives Star, and hosted the Food Network series you the very best method for making a Party Line with the Hearty Boys. They have perfect grilled cheese every time. appeared on CBS’s The Early Show and in Life, The New Yorker, and the New York Times, among many other publications.

 Sneak Peek

Meet and Greet the Celebrity Chefs of the 12th Annual San Diego Bay Wine + Food Festival® at culinary events throughout the week. Take part in an exclusive book signing opportunity by joining Chef Rick Bayless at the Opening Feast on Monday, November 16th at Bracero Cocina De Raiz. You’ll also have the opportunity to bring home a signed copy of your favorite chef by attending one of the cooking classes on November 20th.

For more information visit www.sandiegowineclassic.com.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 11 Welcome to Blue Hawaii. A new blue mirrored lens from Maui Jim.

STYLE SHOWN: CLIFF HOUSE

A PolarizedPlus2® lens that o ers amazing color enhancement and clarity, Blue Hawaii is a stylish new AVAILABLE AT: way to experience the brilliant world around you.

Color. Clarity. Detail. SIMPLY GOOD FOOD. SIMPLY GOOD PRICES.

GREETINGS from HAWAI‘I.

EATINGS from HAWAI‘I.

Hawai‘i’s original chocolate covered macadamias and Maui Caramacs.® Available at: Ralphs | Cost Plus | 99 Ranch | Bristol Farms

372140_SD_WineFoodFest_Ad.indd 1 9/26/14 11:50 AM

Let’s By Caitlin Purkey Taco-About IT EAT

San Diegans are laid-back, easy-going, and…opinionated? Only about one thing: our fish tacos. This San Diego signature dish is a staple on nearly every local menu. Take a look at who’s serving up delicious fish tacos right now.

Fa n Favo r ite REIGNING TACO Sandbar Sports Grill  TKO CHAMPIONS! 718 Ventura Place l San Diego l @sandbar718 The team over at Sandbar Sportsbar & Grill really know what they’re doing. In addition to their award-winning TKO-style taco, try the Ti-Juan-A Taco with pork adobado, and roasted pineapple on a fresh corn tortilla. The two-time reigning champs will return in 2015 to the Fish Taco TKO Competition to see if the third time is really the charm.

CRAVEWORTHY hidden gem Comun Kitchen + Tavern  Tower 13 

935 J. Street l San Diego l @comuntaqueria 2633 South Coast Hwy 101 l Cardiff-by-the-Sea l @tower13beachbar Tucked in downtown San Diego’s East Village, Chef Chad White’s Comun If you find yourself in San Diego’s North County, do yourself a favor and Kitchen + Tavern, is serving up a menu jam-packed with flavors. Feast on stop by Tower 13 for their Mahi tacos and a cold beer. If you can, also taco offerings like the Smoked Mahi (queso, chilie and peanuts), the Carnitas save room for the garlic truffle fries. (braised pork butt and torched habanero), and the Borrego (roast lamb- leg, frijoles charros, and ash). Don’t leave without also trying the ATUN – This small, humble team took home second place in last year’s Fish Taco marinated ahi tuna, chicharron, seasame, lime and ash. TKO Competition and are hungry for another shot this year.

New Kid on Worth The Line Point Loma Seafoods Bracero Cocina De Raiz the Block   2805 Emerson St. l San Diego l @pointlomaseafoods 1490 Kettner Blvd. l San Diego l @bracerococina Point Loma Seafoods boasts one of the freshest menus in town, so it’s Chef Javier Plascencia has raised the bar with his new concept Bracero. no wonder their line is always out the door. Between their classic special This Little Italy hot spot is already collecting regulars thanks to menu items breading and famous tartar sauce, they will keep you coming back for more like Lamb Neck Barbacoa, Cauliflower Tortita, and Surf & Turf Oysters. than just their delicious tacos. Also try the Smoked Fish sandwich paired with Reservations are hard to come by, but trust us; it’s worth the wait. a local craft beer.

 Sneak Peek

The Taco TKO is back for its fourth annual competition to settle the score on who is serving up the best fish taco in San Diego! Come for the fish tacos, stay for the craft beers, live music and great atmosphere. Don’t miss this signature San Diego Bay Wine + Food Festival® event on November 17th at Quartyard San Diego.

Opposite: For more information visit www.sandiegowineclassic.com. Sandbar’s Winning 2014 TKO Taco

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 15 EAT Take A Bite By Michelle Metter CHANGE A LIFE

On a recent trip to San Francisco, I had the pleasure of dining at Chef Suzette Gresham’s acclaimed two-star Michelin rated Acquerello.

Our group was tucked away inside the restaurant’s private dining room, allowing us to be embarrassingly effusive over each course and pass plates among each other unabashedly. With the last scrape of our fork and final round of praise, Chef Suzette departed back to the kitchen and a young cook appeared before us.

“I wanted to tell you,” he started quickly,

16 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

“The night of the Celebrity Chef Dinner last year at the San Diego Bay Wine + Food Festival®, I took one bite that would change my life forever.”

I knew this kid looked familiar. He had my attention.

is name is Nicholas Rivera and he went on to explain that he Hwas one of last year’s AIWF scholarship winners, finishing up his degree in the culinary arts. As a recipient he had been invited to a seat at the dinner, which in his words, would change the trajectory of his life.

For many of the scholarship recipients, access to the caliber of chefs who collaborate on this meal (and for us patrons in fact) can be a once-in-a-lifetime kind of experience. The likelihood of the chefs who gather for the annual mega-feast to appear together again, is quite unlikely. The moment was not lost on Nick, or his fellow dinner-mates.

“Each dish was incredible,” Nick shared. “On the third course, though, I knew something major had happened. Chef Suzette’s Fois Gras Pasta was put in front of me and I was, like, whoa, what is this? It was beyond amazing and right there I said, ‘I have to work for this chef’.”

We left dinner with our hearts (and stomachs) full knowing that a young chef like Nicholas had landed somewhere so special and under the mentorship of such a highly respected duo like chef like Suzette and the legendary Giancarlo Paterlini.

That night, Nicholas dropped a quick note into my inbox, leaving me in tears.

“Looking back at the very beginning of my culinary journey in San Diego, I realize that the scholarship, and this dinner, opened me up to a new culinary understanding. I got inspired. Now, one year later, I am in San Francisco working with Chef Suzette Gresham at the two- star, Michelin rated Acquerello. Through the efforts of the Festival and AIWF, I followed my love and dream to be a chef in the big city. Chef Suzette Gresham-Tognetti prepping one of her 2014 Celebrity Chef Dinner An opportunity like this normally doesn’t happen to a food-loving dishes: Olive Oil Poached Scallops with sweet red pepper, carrot, marcona boy from the suburbs of Southern California. Thank you, I hope you almond, white micro celery and Belle Isle cress. know you made a positive difference in my life.”

Thanks Nick, for allowing me to share your story, and for inspiring our team, our chefs and our winemakers to make the kind of evening  where, in one bite, a dream of a new future can be formed. Get Chef Gresham’s Foie Gras Pasta recipe on page 28.

Continued on next page...

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 17 EAT

Clockwise: Live Auction Bidding; Chef Jon Sloan describing reception bites; Final plating assistance for Chef Gresham’s dish; Bidding during silent auction; Live auctioneer securing next highest bid.

This year, from Miami to Carmel, Chicago to LA the cast of chefs will converge in San Diego for another unforgettable evening filled with new and delicious culinary memories.

Chef Bernard Guillas & Chef Ron Oliver | Marine Room, La Jolla engaging personality. As one of only two French Master Chefs in the Beach & Tennis Club & The Shores | San Diego city, Chef Bernard Guillas’ infectious energy and unending hospitality set the tone for the event as he leads the culinary cast to a masterfully Between the two of them composed experience. they have now travelled the globe to co-author two Justin Cogley | Aubergine at L’Auberge | Carmel award-winning cookbooks, and sit at the helm of In 2013, Food & Wine magazine named Chef San Diego’s fine dining Justin Cogley “Best New Chef”, which was only scene. Guillas has been invited as guest chef to the prestigious James the beginning of an epic year for the rising star. Beard House in New York on many occasions. Selected as San Accolades followed when a year later Forbes Diego’s “Best Chef” numerous times, including the Gold Medallion Travel Guide awarded him its highest five-star Awards (California Restaurant Association, San Diego Chapter), Chef rating. This year, the French magazine Le Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers named Cogley one of 100 best chefs on the planet. At 36, these Poll and San Diego Magazine People’s and Critic’s Choice, Guillas achievements are met humbly though not likely to stop any time soon. continues to infuse the local culinary scene with his unique talent and

18 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

Gale Gand | Tru & SpitzBurger | Chicago Sven Mede | Honey Salt | Las Vegas

A festival veteran, Gale is a nationally Mede is Director of Culinary Operations at the acclaimed pastry chef, restaurateur, cookbook award winning Blau + Associates. Prior to joining author, television personality, teacher, Blau, Mede served as Corporate Chef for Shutters entrepreneur, and mother. Chef Gand has on the Beach & Casa Del Mar in Santa Monica, been recognized as “Outstanding Pastry Chef” California. In this position Mede oversaw six of the Year by The James Beard Foundation By The Blue Sea Restaurant Group restaurants, and by Bon Appetit magazine and has been inducted into the and developed new concepts for their “Catch” American seafood Chicago Chefs Hall of Fame. She is former host of the Food restaurant as well as “Terazza” Mediterranean Café & Lounge. Prior to Network series “Sweet Dreams,” the first nationally televised all- his position at Shutters, Mede was Executive Chef at Nobhill and pre- dessert show anywhere, and a prolific cookbook author with eight opening manager and Executive Chef at American Fish, two Michael titles to her credit, including her most recent Gale Gand’s Lunch!, Mina restaurants in Las Vegas, Nevada. Mede also assisted Mina with released in April 2014. back of house opening responsibilities at Stripsteak (Las Vegas, NV), XIV (Los Angeles, CA), Bourbon Steak and Saltwater (Detroit, MI). His David Iino | Salt | Los Angeles past positions include Senior Chef de Partie at Le Manoir Aux Quat’ Saisons, a Michelin two-star restaurant in Great Milton, Oxford, Great A Southern California native, Chef David Britain, Sous Chef at Michelin two-star Charlie Trotter’s in Chicago, Iino brings a classic style to his cooking. Illinois as well as Executive Sous Chef at the James Beard Best New A California Culinary Academy graduate, Restaurant award-winner Bradley Ogden in Las Vegas, Nevada. David has worked in fine restaurants in both San Francisco and Southern California. After Dean James Max | DJM Restaurants | Multiple Locations interning with Elka Gilmore in San Francisco, and sharing the same kitchen with Traci Des Jardins and Elizabeth Principle and chef at DJM, Dean James Max, Falkner in the City by the Bay, David returned to Los Angeles. develops restaurant concepts that are based Working as a Chef at The Grand Havana Room and Café del Rey around farm-to-table, local, and sustainable in Marina del Rey, David also opened the L’Ermitage in Beverly Hills cooking. Each restaurant has its own distinct and the Napa Valley Grille in Westwood. As Chef/Owner of SALT identity which allows it to be unique to the market Restaurant, David is dedicated to creating and serving the finest in around. His accolades are expansive including rustic California cuisine. including Best Chef nods from Boca Raton Magazine, National Restaurant Association, Fort Lauderdale Magazine, New Times Magazine, and James Beard Foundation Finalist for Best Chef of the South in 2009, 2010, and 2011.

Sunchoke chicharron with chicken liver, sunflower Miso marinated open Blue Cobia with pea puree, pea Cured duck breast with charred, flowering broccoli, gremolata. Also, “Deviled Egg” with egg white sprouts, pickled ginger, and borage flowers, by Chef compressed pears, and apple cider dashi, by Chef meringue, tuna tartare, country ham. Both presented by Katsuya Fukushima. Sam Burman. Chef Jon Sloan.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 19 EAT

Left to right: Soy glazed Brandt Beef Hanger Steak with sunchoke, shaved vegetable salad, smoked tomato vinaigrette, by Chef Kim Canteenwalla; Braised Kourdouta Pork Cheeks with maple butter- cup squash, picked honshimeji, beets trilogy, sage marsala infusion, by Chef Bernard Guillas; Hot smoked Manchester Farms Quail with salsify mustardo, cardamom yogurt, bergamot, by Chef David Bull; Sticky toffee pudding with sour cream ice cream, roasted pears, crystallized ginger, by Chef Gale Gand.

Makoto Okuwa | Makoto | Miami

With over twenty years of experience, Chef Makoto In Memory Okuwa has developed his own take on Japanese cuisine, where traditional Edomae-Sushi meets innovative flair. For years, applications were carefully scoured Chef Makoto’s introduction to the intricacies of Japanese to select an individual whose passion it was to cooking, especially sushi, began in his hometown of pursue a career in oenology and who would Nagoya, Japan. At the age of 15, Makoto began an best represent the drive and focus of John M. apprenticeship with Sushi Master Makoto Kumazaki; his study continued under and Sally B. the tutelage of legendary Sushi Master Chef Shinichi Takegasa. After ten years Thornton, of training in Japan, Makoto moved to Washington, D.C. where he began owners of to work closely with Iron Chef Morimoto and was soon asked to assume the Thornton Head Sushi Chef role at Morimoto New York and Morimoto Philadelphia. winery, as the In 2005, he was recognized by the James Beard Foundation for outstanding recipient of contribution. their namesake Photographed: Sally Thornton scholarship. Mrs. Sutti Sripolpa | Manchester Grand Hyatt | San Diego Thornton’s passing is felt deeply throughout our

community and her legacy is not lost by those Sutti Sripolpa currently serves as Executive Chef of the whose dreams have been fulfilled because of her Manchester Grand Hyatt San Diego. His career boasts more family’s support and generosity. than 20 years of professional experience in the culinary arts and possesses a thorough working knowledge of regional American cuisines, as well as Pacific Rim, Southwest and Asian cuisines. “I think you’ve got to be a little nuts to be a chef.” Live Auction Benefiting Famously quoted Scholarships Provided By: Chef Kerry made a debut Photographed: Chef Kerry Simon appearance at the Celebrity Chef Dinner in 2013. Known as the Rock & Roll Chef, Kerry’s illustrious career saw  Sneak Peek him at the helm of award-winning restaurants on

Seats for the Celebrity Chef Dinner and Big Bottle Live Auction are limited to 200 guests only. Join upwards of both coasts, and in collaboration with culinary 20 winemakers each taking on his or her own pairing challenge to the chef’s multi-course dinner. Exercise your elite. From Iron Chef to the Las Vegas strip, bidding arm, live and silent auctions are injected throughout the evening with oenophile-loving packages and proceeds awarded to scholarships for aspiring culinarians. Kerry’s notoriety made him a much talked about star known as much for his creativity and sense Thursday, November 19 | 6:00 pm - 11:00 pm | Manchester Grand Hyatt. of adventure as he was for his unyielding passion

For more information visit www.sandiegowineclassic.com. for his craft.

20 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 WHEREAre They Now? By Elizabeth Pun A glimpse into the lives of Festival Scholarship Winners…

2014 Chaîne Scholarship Winners with San Diego Bailliage Officials Photo Credit: Michael Wesley

Every year the San Diego Bay Wine + Food Festival® partners with the American Institute of Wine & Food and the Chaîne des Rôtisseurs to raise scholarship funds for continuing education in the culinary, enology, viticulture, and hospitality industries.

Funds for the scholarships are raised during the silent auction at the SommCon® Tasting (previously known as The Vault: Reserve & New Release Tasting), and the live auction at the Celebrity Chef Dinner. Attendees bid on a huge variety of items, from jet-setting vacation packages and large bottle formats, to in-home chefs dinners, local restaurant experiences, and personal vineyard tours.

But what happens after the auctioneers take their seats? Here is a quick glimpse into the lives of four previous scholarship winners:

LAUREN KNELL BRIDGET CHESLOCK J.M. WOODY VAN HORN KATIE KLIMUSZKO Her scholarship opened the Her scholarship confirmed… The scholarship provided… The scholarship opened the doors to… She was heading in the right The ability for further studies into the door for… The multitude of opportunities in San career direction and provided the financial and marketing side of the The opportunity to interview and Diego that completely embrace the opportunity to attend classes from hospitality industry. interact with industry leaders from art of wine and food. Allowed her one of the best blind tasters in across San Diego. She kept in touch to chase her dreams and realize her the world. and was able to step directly into her true potential of success. career right after graduation.

 Where Are They Now?  Where Are They Now?  Where Are They Now?  Where Are They Now? Assistant General Manager at Wine Buyer and Sommelier at Wines General Manager and Wine Director Senior Event Coordinator at Fast Puesto in Seaport Village and La at the Park, within Petco Park. Also at Bracero Cocina de Raiz, Javier Forward Event Productions, the Jolla. Also pursued a Master’s teaches wine classes at Mira Costa Plascencia’s newest San Diego producers of the San Diego Bay Wine degree in Hospitality and Tourism College and is an ambassador for Restaurant. + Food Festival® and multiple events Management. Boisset Wine Living. across the nation.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 21 EAT

By Michelle Metter

Pop down to Pt. Loma and San Diego’s tide pools and you may happen on intertidal Gooseneck barnacles, also commonly known as percebes. These distant relatives of the crab are filter-feeding crustaceans that affix to hard surfaces such as rocks and rely on water motion for their feeding.

According to Chef Jason McLeod of Ironside Fish & Oyster these “San Diego’s oceans are bountiful,” continued Cruz. barnacles are some of the most underrated specimens from San “From the local yellow tail, to bonito and local seabass Diego’s waters. “They are delicious. I was just down in Valle de Guadalupe cooking with Drew Deckman at a Baja Seafood Festival and ama ebi (spot prawns) and specifically the uni, dinner using all sustainable and local product and percebes were which is flown to Japan.” one of the products we used and they are amazingly delicious.” Inspiration is drawn daily for the city’s top chefs with such vast Percebes are long and tubular, around three inches, and enveloped and diverse access. Known for his stunningly designed events in a rough, wrinkled tube with a round shell attached to one end. and culinary mastery, Chef Andrew Spurgin of Bespoke Events What they lack in appearance, they make up for in taste, and claims he’s, “always been happiest on or by the ocean, it’s where so their rise with San Diego and Baja Chef’s as a favorite ocean I go to think. Often a plate comes to me from what I see and delicacy, is not all that surprising. experience. For instance the ‘Tide Pool in a Bowl’ dish I came up with was totally inspired by walking around tide pools and looking, The crustaceans are a favorite too of Arterra Executive Chef Evan touching, and experiencing what was found there.” Cruz. He describes them as being, “very sweet, almost like a mixture of abalone or octopus but sweet like Dungeness crab.” Chef Bernard Guillas of the Marine Room adds, “The ocean plays an integral role in supporting nearly half of the species on planet Percebes are used in preparation as a crudo, in pastas, stews, earth. The culture and cuisine of our coastal region is influenced cioppino and in rich, creamy sauces. by the local harvest making fishermen an important link in the ecosystem.”

What is he cooking now? Chef says that there are, “Four hundred species of scallops populating the earth’s waters, from intertidal zones to deeper ocean depths. My favorite Bay scallops are one of the smallest and the best are harvested on the Island of Nantucket and in Magdalena Bay, Baja California, Mexico. Divers collect these scallops by hand, a method that results in little bycatch or seafloor habitat damage. Raw, picked or just flash cooked in fresh butter, they are the gold of our ocean!”

With access to quality seafood evermore present, Chef Bernard has a word of advice for how you can have an impact on the sustainability of our oceans. “You can contribute to sustainability by following three easy steps. One, always ask your fishmonger the origin and harvest method of your seafood. Local, just out of the water, caught by hook and line have always been my favorite answers. Two, eat small fish often and large fish occasionally.

22 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 Chef’s Suggestions On What To Try Now: EAT

Three, step outside your comfort zone and try new species – it’s a delicious way to maintain a balanced ocean dynamic and get hooked

on fish.”  Sneak Peek

Chef Jason Knibb of Nine-Ten has his own take, “Sustainability goes Join some of the city’s award-winning chefs as they draw on their inspiration from San Diego’s sea in the Ocean-To-Table lunch on beyond just being selective about what we eat. You must consider Wednesday, November 18 at the picturesque and legendary Marine how much, from where and how to dispose and recycle it best. It is Room. Enjoy a multi-course luncheon with winepairings. a complex issue. Personally, I think we consume too much making For more information visit www.sandiegowineclassic.com. us irresponsible. If we first evaluate our true needs we can eliminate items being over sourced and wasted. Buy what you need from the freshest local supplier and do your best to recycle as much as possible. Everyone wins.”

You don’t have to be a chef, to take part in the sea’s bounty and advice from the experts is pretty consistent. Keep it simple. Spurgin continues, “Don’t bite off more than you can chew. Food knows when you’re afraid of it and will misbehave, so don’t be intimidated and don’t over cook it! I love Catalina Offshore for a bounty of local sound seafood choices, plus they have retail as well as wholesale, as such they are moving major product (which means it is) fresh!”

McLeod agrees and adds that trust is a critical factor in bringing fresh seafood home, “The best tip I can give anyone is to build a relationship with whomever you are buying your product from. You need to be able to trust your resources and if you cannot then do ® i not buy from them. Shop at local farmer’s markets and support local i San Diego Bay Wine + Food Festival business and if they succeed we all succeed.” Ocean-To-Table Luncheon Menu November 18, 2015

Bienvenue

Hors d ’Oeuvres Bernard Guillas /Ron Oliver – The Marine Room Whether adventurous and ready to try some of these chef’s favorties or Baja Bay Scallops |Trout Pearls, Sesame Plum Brittle, Yuzu Cream looking for proteins that are a little more familiar, these purveyors and markets can help put you on the path to bring the ocean home to your Andrew Spurgin – Bespoke Event Styling and Menu Design dinner table: SD Sea Urchin | Pumpernickel, Ploughgate Creamery’s Cultured Butter Maldon Sea Salt

Le Dejeuner Point Loma Seafoods Little Italy Mercato 2805 Emerson St., San Diego Every Saturday, year-round, rain-or-shine, from Jason McLeod – Ironside Fish & Oyster 619-223-1109 8AM-2PM First Course pointlomaseafoods.com W. Cedar St. between Kettner Blvd. and Front St. Baja Wild Shrimp Tartare|Fennel Cracker Apple, Tarragon, Smoked Oyster Catalina Offshore Blue Water Seafood Market & Grill 202 Lovelock Street 3667 India Street Jason Knibb- NINE-TEN San Diego, CA 92110 San Diego, CA 92103 Second Course (619) 297-979 619-497-0914 Charred Hiramasa|Lemon Allspice Compressed Pear, Celery Leaf, Puffed Farro catalinaop.com bluewaterseafoodsandiego.com Sunchoke Puree, Pomegranate Gastrique

Bay Park Fish Company Poppas Fresh Fish Company Evan Cruz – Arterra 4121 Ashton Street Farmers Markets About Town Third Course San Diego, CA 92110 (619) 501-6787 Bigeye Tuna | Matsutake Mushrooms, Foie Broth, Bottarga 619-276-FISH (3474) www.poppasfreshfish.com www.bayparkfishco.com/home Amy DiBiase - Tidal Fourth Course Walnut Financier | Pumpkin Pudding, Rum Raisins

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 23 EAT

RECIPES

By Chef Bernard Guillas Photography by Marshall Williams Diver Scallop Crudo Sesame Brittle

Western Australia’s Abrolhos Islands, located in the Indian Ocean and surrounded by coral reef communities, are one of the highest latitude reef systems in the world. Saucer scallops, also known as moon scallops in Asia, are found in deep water on the sandy ocean floor, in sheltered areas of the island. Their shape is almost round, and their smooth, flat-top shell is adorned with reddish-brown concentric circles. At fish markets around Australia, Saucer scallops are generally sold on the half shell. The key to success of any crudo (“uncooked”) is the quality of the ingredients. The firm flesh of scallop at the peak of freshness is a way to highlight its flavor profile! This scallop crudo takes minutes to assemble and can be made anywhere in the world where live scallops are harvested.

Serves 4

Sesame Brittle

2 tablespoons white sesame seeds 2 tablespoons black sesame seeds 1/2 teaspoon ground cumin Scallop 1 teaspoon smoked paprika 1/2 cup (1 stick) unsalted butter 3/4 pound diver scallops, tendon removed 1 cup light corn syrup 2 tablespoons finely chopped shallots 2 tablespoons miso paste 2 tablespoons extra-virgin olive oil 1 tablespoon roasted sesame oil 2 tablespoons lemon juice 1/2 cup sifted all-purpose flour 1 tangerine, juiced, zested 2 tablespoons chopped parsley 1/3 cup seeded, diced Roma or plum tomatoes Heat oven at 350ºF. Combine sesame seeds, cumin and 1 hot red chile pepper, seeded, veins paprika in a small bowl. Add butter and corn syrup to small removed, thinly diced saucepan over low heat. Melt. Do not boil. Set aside. Add sea salt to taste miso and sesame oil, stirring constantly. Fold in flour until well combined. Fold in sesame mixture. Drop 1 teaspoon Finely dice scallops. Place in chilled container. Gently whisk shallots, olive oil, of batter at 5 inch intervals on a baking sheet lined with a lemon juice, tangerine juice and zest together in small bowl. Combine with silicone baking mat. Bake 5-6 minutes or until edges of brittle scallop. Fold in parsley, tomatoes, and chile. Season with sea salt and ground are lightly brown. Let cool completely. Transfer to wire rack. black pepper. Transfer to serving dishes. Garnish with sesame brittle.

24 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

By Chef Andrew Spurgin Pacific Salt-Crusted Fish with Ginger Scallion Sauce

Serves 3 to 4 3-4 lb. whole fish such as yellowtail snapper, black grouper or white sea bass 1 Fresh kaffir lime, sliced (replace with key lime if unavailable) 3 Kumquats, sliced 4 Kaffir lime leaves, slightly crushed before use 1 Stalk lemongrass, sliced on bias 8 Sprigs cilantro 2 Garlic cloves, smashed 4 Egg whites 1 ½ 3 lb. boxes, Kosher salt Bake for approximately 35/40 minutes water ½ Cup scallions, whites and green, thinly sliced Mix together the scallions, young ginger, yuzu-soy sauce, sesame oil, grapeseed oil, fish ½ Cup fresh young ginger (different from typical ginger)*, very finely minced sauce, sprinkle with sea salt, taste, adjust if needed ½ Teaspoon citrus flavoved soy sauce (kinko ponzu shoyu)** 1 Tablespoon grapeseed oil Remove fish from oven and, with a heavy kitchen knife, lightly tap around the bottom edge ½ Teaspoon sesame oil of the salt crust (near the sheet pan) until cracked all the way around ½ Teaspoon fish sauce*** Sea salt, such as Maldon Carefully lift off the salt crust, it will pull away from the fish. Lightly brush off any remaining salt flakes from the fish with a pastry brush * Find at Specialty Produce, along with most of these ingredients ** Find at most Asian grocery stores such as Nijiya *** Find at Nijiya or Whole Foods, look for Vietnamese nước mắm – Red Boat 40ºN, or online 50ºN (my favorite) or Viêt Hu’o’ng Three Crabs brand is a sound choice Equipment Large bowl, small bowl, spoon, cutting board, large roasting/sheet pan. aluminum foil, heavy kitchen knife, pastry brush, two fish spatulas, large serving platter Directions Purchase a whole sustainable handlined white flaky fleshed fish from Catalina Offshore, have it scaled, gutted, gilled and all fins removed by your fishmonger

Pre-heat the oven to 375ºF Preparation

Fill the belly and mouth cavity with the kaffir lime, kaffir lime leaves, kumquats, lemongrass, four sprigs of cilantro and the garlic Slice down the dorsal side of fish and just behind the head, slice the filet just before the In a large bowl mix whip the egg whites until softly peaked, fold in the kosher salt. tail. Add water to get to perfect consistency, mixture should be the consistency of a Carefully slice the fish lengthwise to split the top filets in half. Gently lift out the two filets, snowball. Too wet and salt will crack when baked, too dry and it won’t hold to fish check for pin bones, place on a warmed serving platter Line a sheet pan with aluminum foil (easier cleanup) Carefully pull out the backbone, from tail end, all, or most, of the other bones will come Lay down approximately ¾” layer of kosher salt, place the fish on top. Cover the with it. Lift out the lower filets as you did with the upper ones entire fish with the salt mixture, approximately ¾” thick; basically you’re making a salt oven Top with Maldon sea salt (if needed, taste). Serve the scallion-ginger mixture on the side, garnish with remaining cilantro sprigs

Serve immediately

Serving suggestion: Serve with simple cucumber salad with Thai basil, mint, bean shoots and shredded cabbage. Toss in a vinaigrette with rice wine vinegar, nước mắm, sugar and chilies. Flash fried wontons on the side. Great with a dry Riesling wine or Champagne!

Alternative filling: Parsley, thyme, basil, bay leaf, lemon and garlic. Serve with slowly roasted cherry tomatoes ON the vine. Roast tomatoes with sliced shallots, garlic, thyme sprig, sea salt, pepper and olive oil. Serve warm on the side with torn fresh opal and green basil. Squeeze lemon on fish and drizzle with good olive oil

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 25 EAT

The Delight of

By Randy Smerik Owner and General Manager Solare Ristorante, San Diego

Italian White Truffles

ndulgence. Before you read very many more words, let’s be clear about one thing: Italian White Truffles are an indulgence … pure and simple. And this is a delightful thing for all who seek out these mysterious culinary gems that grow underground Iin the forests of Piemonte, Marche, Istria, Toscana, and other select areas of Italy. And yes, Italian white truffles are a highly prized delicious fungus, and we are not describing the chocolate truffles that coincidentally have the same name. Instead we are celebrating something even better: the Tuber Magnatum Pico fungus that grows under the soil in a symbiotic relationship with the trees – they are the dream of chefs (and foodies) around the world.

Italian white truffles are an indulgence because they are enjoyed as a very special pleasure … and due to how rare and precious they are, they are typically only enjoyed by the most dedicated of connoisseurs. We are talking about a delicacy that costs $2,500 a pound on a typical year, and can go to $3,500/pound on years when the harvests are low. The white truffle is something that has refused to be domesticated or cultivated, though attempts too numerous to mention have been happening for centuries. They are challenging to find, ripen for only a brief season that changes each year, and there are ever and ever fewer of them. The best growing season is a hot summer, followed by a few weeks of rain, and then cold weather.

26 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

Solare - White Truffles and Eggs

They have long been an indulgence because you do not pursue an anonymous buyer from Hong Kong bought a pair of large them for nutrition or even taste. Instead, for lovers of white truffles white truffles for over $115,000 which was three times the it is more of a sensuous craving; almost more a psychological and price of gold at the time. In Italy, the large priceless truffles are emotional need than virtually any other food will create. And the called “Jokers”. fragrance! When you unwrap a fresh white truffle even just the size of a marble, and place it in the farthest corner of a house, you will While black and other truffles can be cooked, the white truffle is eaten immediately know anywhere in the house that a white truffle is close exclusively raw. It is shaved with a special device into thin slices and by. And you will search for it! placed over a dish with delicate flavors which best highlight the white truffles intense and complex aromas. A typical portion on a dish is 6 Enter the Truffle Hunter. Since white truffles cannot be farmed, they to 10 grams and great examples of dishes perfect for white truffles are are sought out by experienced truffle hunters (called a trifolao in fried eggs (uovo fritto), tagliolini burro al timo, and also plain risotto. Piemonte) with highly trained truffle Beware of “truffle flavored” products dogs who can detect the scent of the which commonly have no real truffles white truffle even if it is far under the in them but instead are a derived from soil. And a trained animal with great TUBER MAGNATUM PICO FUNGUS synthetic chemical flavorings. digging skills is required as the white The Dream of Chefs (and Foodies) Around the World. truffle can grow as much as three feet There are so many wonderful reasons underground. In the early days, pigs to visit Italy, and attending a Truffle were used to find the truffles due to Fair can be top of the list. There are their highly developed sense of smell, over 50 Truffle Fairs held each year, but the combination of pigs’ love of and two incredible ones are the eating truffles and the difficulty training International Alba Fair which is held pigs to not eat the truffles they found from mid-October to mid-November caused the shift to the modern world … and the Acqualagna Fair which where dogs are the top choice of the is held each year in a small village truffle hunter. A great truffle dog is of 4,500 residents in historic and difficult to train and can cost $4,500. beautiful area of Marche. You can And Italy only allows 2,600 licenses also team up with a Truffle Hunter for Truffle Hunters across the country. during the right season and see how it is done first hand! The best white truffles come from two main areas of Italy: Alba in the region Indulge in Italian white truffles. And of Piemonte to the north-west of Italy, Solare - Fresh White Truffles when you do, you will be in good and Acqualagna in the central-eastern company with the members of the region of Marche. Note that white truffles are not the only type of Savoy royal dynasty and other noble families from the Renaissance truffle: there are also several varieties of black truffles and “summer” and earlier that prized this special delicacy. And you will be in good truffles. While these varieties of truffles are also wonderful, they do company with the women and men who are the truffle hunters who pale in comparison in terms of fragrance and flavor and texture to use their special skills and knowledge to find these hidden diamonds the white truffle. Wonderful truffles can also be found outside of Italy in the soil. And when you find that special chef that knows just how in France (think the Périgord black truffle) and other areas of Europe to honor the Italian white truffle in their dish … you will indeed be in – but the esteemed white truffle is found in Italy. good company.

The white truffle season changes each year based on climate conditions, but it typically starts in the second half of September  Sneak Peek and goes till December or early January. The typical truffle is the size of a ping pong ball, but there have been white truffles Chef Suzette Gresham-Tognetti returns to the San Diego Bay Wine + Food Festival® to team up with Chef Accursio Lotá of Solare Ristorante for an unforgettable evening of truffles, paired that have been found as large as two pounds. And no surprise, with wines from the vaults of Antinori by the well-versed Giancarlo Paterlini. there are “White Truffle Auctions”, and during the 2013 season Wednesday, November 18 | 6:00pm - 9:00pm | Solare Ristorante

For tickets or more information, visit: www.sandiegowineclassic.com.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 27 EAT Truffle Recipes

Ridged pasta with Foie Gras, scented with black truffles

A good, country style paté has a long time favorite of my family. Special occasions and holidays brought the coveted slices of foie gras. I remember those moments when it was carefully sliced and allotted to each person as the only time there was silence at the dinner table. Pate’ has been so long associated with France, not many people realize that Italy enjoys this delicacy also. I think you will be pleasantly surprised at this Italian twist to an old French classic.

5-6oz Tortiglioni pasta, dried 2tsp butter 3tbls imported marsala 1oz duck foie gras 3oz cream 2oz fresh black truffles or truffle peelings Salt and pepper to taste

Cook the pasta in abundant, boiling salted water until just al dente. Pass 1-teaspoon butter By Suzette Gresham-Tognetti and the duck liver through a sieve; set aside. Clean the truffles and slice approximately 1/8” thick. Melt the remaining teaspoon of butter in a sauté pan and add the truffle slices. Cook until the aroma is released. Season with salt and pepper. Add the marsala and reduce by one third. Add the cream and cook until the sauce thickens. Incorporate the duck liver/butter mixture. Remove from the heat and adjust the salt if necessary. Toss pasta with truffle sauce and serve in large, shallow, rimmed bowls.

Serves two

28 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

Tartare of Veal with truffle ‘caviar’ and quail egg

We have had many tartares of varying ingredients over the years; this was one of the most popular. Traditionally, we have employ the Italian technique of ‘battuto’ or beating the meat with the back of the knife in order to tenderize and soften the meat’s texture. Additionally using a high-quality extra virgin olive oil with a rich, buttery finish is paramount.

Veal: Raw Veal, Fines Herbs (Chive, Parsley, Chervil, Tarragon), Extra Virgin Olive Oil, kosher salt, black pepper, shallot. Mixed to order and pressed into mold.

Truffle Perlage: Use Tartufe Langhe Truffle Perlage form Piobesi d’ Alba. Layered over top of the veal before removing the mold.

Garnish: Truffle pate, olive oil and truffle oil, made into a ‘vinaigrette’. Quail egg yoke with black Hawaiian sea salt. Served with toasted house made brioche.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 29 EAT

By Christian Piencka Chef of the Fest:

Top San Diego chefs are getting ready for San Diego’s most intense culinary competition for the chance to win cash and prizes upwards of $50,000 and the title of “Chef of the Fest”.

Each year a panel of celebrity judges and select members of the San Diego Chapter of the American Culinary Federation blind-taste and rank participants based on the dish’s presentation, flavor, innovation, quality of product and preparation within the allotted time.

2014 Hall of Fame:

1st Place Grand Prize Winner Duvinh Ta Jake’s Del Mar Dry Rubbed Pork Ribs with Sambal BBQ Sauce, Watermelon Radish, and Zucchini Slaw

 Sneak Peek

Sponsored By: The Chef of the Fest competition returns to the Lexus Grand Tasting on November 21 and your votes (and tastebuds) are needed! Taste your way through the event and vote for your favorite with their unique code.

For more information visit www.sandiegowineclassic.com.

30 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EAT

San Diego Chefs Roll Up Their Sleeves IN FIERCE COMPETITION

2nd Place Winner 3rd Place Winner Todd Nash Alex Carballo House-Smoked Pork Collar BLT Coal Fired Pizza Pork Rojo Bub’s At The Ballpark URBN Street Tacos

4th Place Winner 5th Place Winner Chef Kappa Aron Schwartz Roasted Butternut Squash Tuna Tartare Tacos Bang Bang Marina Kitchen Soup with Smoked Brisket

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 31 DIET Love Food and Lose Weight!* Introducing the meal planning tool that makes achieving your weight loss goals simple and delicious. It’s easy as:

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12TH ANNUAL CLASSIC NOVEMBER 16-22, 2015  www.sandiegowineclassic.com Check out all the mouthwatering *All guests must be over 21 years of age, with valid photo ID to attend all Festival Events. All events are rain or shine. details ahead! PLAY

Events at a Glance

Monday, November 16 Friday, November 20

San Diego Bay Wine + Food SommCon® Seminars Festival® Golf Invitational 8:00 am - 3:30 pm 9:00 am to 5:00 pm Manchester Grand Hyatt Maderas Golf Club A Taste For Tapas Bayless, Plascencia, and White Presented by Cooking Light Opening Feast 11:00 am to 12:30 pm A 5:00 pm to 8:30 pm or Macy’s School of Cooking 6:00 pm to 8:30 pm Bracero Cocina De Raiz Cheese: A Class to Make You Melt 1:00 pm to 2:30 pm Tuesday, November 17 Macy’s School of Cooking

A The Taco TKO Featuring Ooh La La! Paris Pastries with Fish Tacos & Craft Beer Chef Gale Gand Presented by DiningOut Magazine 4:00 pm to 5:30 pm 6:00 pm to 9:00 pm Macy’s School of Cooking Quartyard ® C SommCon Tasting and Silent Auction, B Wednesday, November 18 featuring the Collection with Official Artist Scott Jacobs SommCon® Certifications 3:30 pm to 5:30 pm - trade only 8:00 am - 5:00pm 5:30 pm to 7:30 pm Manchester Grand Hyatt Manchester Grand Hyatt, Grand Ballroom Ocean-to-Table Lunch Hosted by Chef Bernard Guillas and Friends Saturday, November 21 11:30 am to 2:30 pm The Marine Room D Lexus Grand Tasting 11:00 am to 3:00 pm Exclusive Black & White Truffle Trade and VIP Pass Experience with Chef Suzette 12:00 pm to 3:00 pm Gresham-Tognetti, Accursio Lotá, General Admission and Giancarlo Paterlini Embarcadero Marina Park North 6:00 pm - 9:00 pm Solare Ristorante The Official After Party Presented by Stella Artois C 6:00 pm to 9:00 pm Thursday, November 19 Kettner Exchange

Expedition: BAJA Sunday, November 22 8:30 am to 12:30 am (+1 Day) Baja California Sail with Gale Aboard the Adventuress 10:00 am - 12:30 pm SommCon® Seminars Marriott Marquis San Diego Marina 9:00 am - 5:15 pm Manchester Grand Hyatt

B Celebrity Chef Dinner & Big Bottle Live Auction 6:00 pm to 11:00 pm Manchester Grand Hyatt D

34 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 Events PLAY IN DETAIL Monday, November 16

San Diego Bay Wine + Food Festival® Golf Invitational Tee Off for a Chance to Win a 2016 Lexus

The San Diego Bay Wine + Food Festival® kicks off the week-long fete with the brand new Wine & Culinary Golf Invitational at Maderas Golf Club. This 18-hole course features six culinary tasting holes, six wine, brewery and spirit experiences, and six hole challenges complete with over-the-top prizes from our sponsors. The top award up for grabs is at the Lexus Hole- In-One-Challenge where 144 skilled golfers have the chance to take home a brand new 2016 Lexus. Reception and awards ceremony to follow.

Sponsored by:

SOMM’S LIST PRESENTATION IS EVERYTHING

As offered by Neptune School of Wine 44 EXPLORE

Schedule *Conference seminars and presenters subject to change without notice. Consult sommconusa.com for the most up-to-date information. AT A GLANCE

Wednesday, November 18

North American Sommelier Association - Barolo Seminar 11:00 am – 12:30 pm Taught by: Diego Meraviglia

The WSET (Wine & Spirits Education Trust) Level 1 Award in Wine 8:00 am – 5:00 pm Taught by: Lindsay Pomeroy, Master of Wine Candidate, CWE, WSET, FWS

Certified Cicerone ® offered by the Cicerone Certification Program 11:00 am – 3:00 pm Thursday, November 19

Continental Breakfast & Roundtable Discussion 8:00 am – 9:00 am Join us for a continental breakfast and roundtable discussions before the sessions being. Each table hosts a topic and guest speaker where attendees will self-select which topic and speaker they would like to join and engage in industry discussion.

Seminars: 9:00 am – 11:00 am

Master Class: Chardonnay & White Burgundy Speakers: Geoff Labitzke, Director of Sales & Marketing, Kistler; Bernard Retornaz, President, Louis Latour

Wine Faults Workshop: Yeast, Bacterial and Sulfer Defects in Wine Speakers: Amy Christine, Master of Wine; Patrick Farrell, Master of Wine

Master Class Rioja: Classic & Modern Speakers: Joseph Spellman, Master Sommelier

Napa Valley “Connect the Rocks” Panel Discussion and Tasting Speakers: David Glancy, Master Sommelier

Establish Your Own Import Business Speakers: Damon Goldstein, President & CEO, Truly Fine Wines; Brian Donegan, Advanced Sommelier, Truly Fine Wine

Award Winning Service: Panel Discussion Panelists: Will Costello, Master Sommelier; Lisa Redwine, Advanced Sommelier; Pam Singh, Advanced Sommelier; Cameron Tyler, Advanced Sommelier; D’Lynn Proctor, Advanced Sommelier Moderated by: Eric Entrikin, Master Sommelier

Brunello di Montalcino – a Master’s Perspective Speakers: Fred Dame, Master Sommelier; Cristina Mariani-May, Castello Banfi family proprietor

Pour Costs, Cash Flow & Inventory: Beverage P&L in a Nutshell Speakers: Jeff Josenhans, Certified Sommelier & Cicerone; Maurice DiMarino, Level 2 Masters Guild of Sommeliers

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 45 PLAY

Thursday, November 19 (continued...) Hosted Tastings 3:00 pm – 3:45 pm Presented by: Winemaker Lunch Presented by Napa Valley Vintners 11:15 am – 12:45 pm Seminars: Enjoy this special pairing experience with a discussion led by 3:45 pm – 5:15 pm Napa Valley Vintners winemakers. Cheese & Wine Pairings For The Pros Seminars: Presenters: Laura Werlin, James Beard Award-winner and Author; 1:00 pm – 3:00 pm Gillian Ballance, Master Sommelier

Master Class: Chardonnay & White Burgundy Speakers: Geoff Labitzke, Director of Sales & Marketing, Kistler Distilled | Bourbon and Bernard Retornaz, President, Louis Latour Solution-Based Technologies to Drive Beverage Profits Wine Faults Workshop: Yeast, Bacterial and Sulfer Defects in Wine Panelists: John Jordan, Tastevin ipad; Tony Cha, Binwise Inc.; Andrea Speakers: Amy Christine, Master of Wine and Patrick Farrell, Robinson, MS; Nick Moezidis, Napa Technology; Jayne Portnoy, Master of Wine Napa Technology Moderator: Bob Bath, Master Sommelier Master Class: Rioja Sponsored by: Speakers: Joseph Spellman, Master Sommelier Date A Master - Speed Round Blind Tasting Napa Valley “Connect the Rocks” Panel Sponsored by: Discussion and Tasting Gaja: 90 Minute History Speakers: David Glancy, Master Sommelier Speaker: John Rielly, Fine Wine Development Manager - West for Terlato Wines International Solution-Based Technologies to Drive Beverage Profits Panelists: John Jordan, Tastevin ipad; Tony Cha, Binwise Inc.; Distinctive Flavors From The Mediterranean Islands Andrea Robinson, Master Sommelier; Nick Moezidis, Napa Speaker: Geralyn Brostrom, CWE, IWP Technology; Jayne Portnoy, Napa Technology Moderator: Bob Bath, Master Sommelier Bordeaux - Beyond The Classified Growths Sponsored by: Sponsored by: *3:45 pm - 5:45 pm Speaker: Mary Gorman, Master of Wine Award Winning Service: Panel Discussion Panelists: Will Costello, Master Sommelier; Lisa Redwine, Advanced Sommelier; Pam Singh, Advanced Sommelier; Friday, November 20 Cameron Tyler, Advanced Sommelier; D’Lynn Proctor, Advanced Sommelier Continental Breakfast Moderated by: Eric Entrikin, Master Sommelier 7:00 am – 8:00 am

Brunello di Montalcino – a Master’s Perspective Seminars: Speakers: Fred Dame, Master Sommelier; Cristina Mariani-May, 8:00 am – 9:30 am Castello Banfi family proprietor Emerging Mexico Panel Discussion & Tasting Speakers: Woody Van Horn, Advanced Sommelier; Fernando Gaxiola, Baja Food + Wine

46 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EXPLORE *Conference seminars and presenters subject to change without notice. Consult sommconusa.com for the most up-to-date information.

Friday, November 20 (continued...)

Build Your Own Personal Brand Panelists: Niko Hrnopoulos , CD Savoia; Emmanuel Kemiji, Master Sommelier; André Mack, Sommelier, Winemaker; Jesse Rodriguez M.Ed, Advanced Sommelier, CWE, D WSET; Chris Blanchard, Master Sommelier Moderator: Frans Van Der Lee, President/Co-founder, Chef’s Roll Digging In: Unique Terroir & Its Effect on Wine Styles Cork Stoppers - From TCA to Oxygen Transmission Panelists: Christopher Canale-Parola, González Byass; Brian Speaker: Dr. Paulo Lopes, oenologist, research & development, Cronin, MS, Palm Bay International; Aaron Ridgway, Negociants Amorim Cork, Portugal USA National Sales Manager; Christopher Patrick Lavin, Regional Manager, Broadbent Selections; Daniel Daou, Vintner, Daou Vineyards Biodynamics & Sustainability Moderator: Eric Hemer, MS, MW, Senior Vice President Director of Speaker: Joseph Spellman, Master Sommelier Wine Education, Southern Wine and Spirits of America Sponsored by: Pour Costs, Cash Flow & Inventory: Beverage P&L In a Nutshell Speakers: Jeff Josenhans, Certified Sommelier & Cicerone; Maurice Lunch | Sponsored by: DiMarino, Level 2 Masters Guild of Sommeliers 12:15 pm – 1:30 pm

Beverage Certifications: Which is Right For You and Your Career? Seminars: Speaker: Geralyn Brostrom, CWE, IWP 1:30 pm – 3:30 pm

Hosted Tastings How To: Putting Bordeaux Back On The Wine List and Retail Shelves 9:30 am – 10:15 am Panelist: Ira Norof, CWE Moderator: Mary Gorman, Master of Wine Seminars: 10:15 am – 12:15 pm The Same, But Different: Cross Comparison of the Same Wine, Made in Different Stylistic Formats How To: Putting Bordeaux Back On The Wine List and Retail Shelves Panelists: Amy Christine, Master of Wine; Patrick Farrell, Master Panelist: Ira Norof, CWE of Wine; Cal Dennison, E. & J. Gallo Winery; Eric Van Drunen, Moderator: Mary Gorman, Master of Wine Vinavanti Urban Winery; Chris Broomell, Vesper Vineyards Sponsored by: Germany Intensive The Same, But Different: Cross Comparison of the Same Wine, Made Speakers: Damon Goldstein, President & CEO, Truly Fine Wines ; in Different Stylistic Formats Brian Donnegan, Advanced Sommelier Panelists: Amy Christine, Master of Wine; Patrick Farrell, Master of Wine; Cal Dennison, E. & J. Gallo Winery; Eric Van Drunen, Vinavanti Blind Taste With The Masters Urban Winery; Chris Brommell, Vesper Vineyards Panel of Master Sommeliers and Master of Wine Moderator: Joseph Spellman, Master Sommelier Highlands’ Pinot Noir: Vintage to Vintage Excellence Presented by: How To: Build A Successful Wine Program Speaker: David Glancy, Master Sommelier Cork Stoppers - From TCA to Oxygen Transmission Speaker: Dr. Paulo Lopes, oenologist, research & development, Journey of the Senses with Georg Riedel Amorim Cork, Portugal Presented by Georg Riedel Blind Taste With The Masters SommCon® Trade Tasting Panel of Master Sommeliers and Master of Wine 3:30 pm – 7:30 pm Moderator: Joseph Spellman, Master Sommelier Join us for an afternoon of networking and wine tasting at the SommCon® Trade Tasting. This event will feature over 90 wineries, Gaja: Sangiovese & Nebbiolo Exploration breweries, spirit purveyors, and service industry brands giving Speaker: David Glancy, Master Sommelier and John Rielly, Fine Wine members of the trade the opportunity to experience several producers Development Manager - West, Terlato Wines International all in one place.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 47 EXPLORE Broaden Your Palate

Wine industry professionals of all levels and skill uncork four-days of education and certification opportunities in San Diego, CA November 18-21. Wine takes center stage with the introduction of SommCon® – a four-day educational conference designed to offer wine industry professionals and serious enthusiasts convenient and affordable access to education and networking opportunities.

SommCon® was born out of the belief that education fundamentally changes an individual’s access to the future they want. At the helm of SommCon® is a group of over 25 industry experts dubbed “Team SommCon®.” Together these industry leaders, including Master Sommeliers, Masters of Wine, Hoteliers, Wine Educators, Distributors and beyond, have had a role in the selection of SommCon®’s education, sessions, workshops, tastings and certification offerings. Their common goal was to provide a new opportunity for wine professionals to network and learn from each other to collectively advance the industry they are so passionate about.

Team SommCon® member Mary Gorman, Master of Wine, feels that SommCon® represents a fresh and innovative forum for the best of the sommelier and hospitality community to come together, to learn, to share and exchange ideas, and most importantly to remember why the hospitality business is so important for the wine industry.”

SommCon® launches with 50 sessions, bringing together some of the greatest thought leaders, entrepreneurs and artisans to discuss, develop and lead the conversation on the business of wine. The experience features Master Sommelier, Certified Specialist of Wine, and Master of Wine led sessions, power speed dating style blind tastings, round-table discussions, regional explorations, trade tasting and expo, Grand Tasting and more.

SommCon® is available to trade professionals and serious enthusiasts of all types, ranging from early career professionals to the most seasoned experts, as well as serious enthusiasts who have a passion for wine and spirits, but will only have capacity for 300 registrations during its inaugural year.

@SommCon #SommCon #TheBusinessofWine

sommconusa.com 48 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 EXPLORE

Team SommCon®

Every aspect of SommCon® is vetted by Team SommCon®, the leadership team consisting of Master Sommeliers, Masters of Wine, Hoteliers, Wine Educators, Distributors, and more. Each unique perspective helps shape a program created to benefit wine professionals from all corners of the industry.

Molly Brooks-Thornton Certified Sommelier and Cicerone

Amy Christine Master of Wine Meet This Year’s Skip Coomber Coomber Family Ranch Wines Presenters & Panelists Brian Donegan Advanced Sommelier

Eric Entrikin Master Sommelier

Patrick Farrell Master of Wine

Jeff Josenhans Certified Sommelier and Cicerone

David Glancy Master Sommelier

Evan Goldstein Master Sommelier

Mary Gorman Gillian Ballance Bob Bath Dennis Bell Chris Blanchard Master of Wine Master Sommelier Master Sommelier Co-Owner Master Sommelier Lewis Cellar Winery Bonnie Graves Certified Sommelier

Mindy Hewitson D WSET and CWE

Steve Pagano Hotelier

Jorn Kleinhans Certified Specialist of Wine

Geoff Labitzke Master of Wine Chris Broomell Geralyn Brostrom Christopher Canale-Parola Tony Cha Vesper Vineyards Italian Wine Central, González Byass Advanced Sommelier Ira Norof Certified Wine Educator, Binwise, Inc. Certified Wine Educator Italian Wine Professional

Josh Orr Advanced Sommelier

Eddie Osterland Master Sommelier

Adam Sensney Certified Sommelier

Lindsay Pomeroy Master of Wine Candidate, CWE, WSET, FWS

Jesse Rodriguez Amy Christine Will Costello Brian Cronin Fred Dame Master of Wine, Master Sommelier, Master Sommelier, Master Sommelier, Advanced Sommelier, CWE, D WSET Black Sheep Finds Winery Wine Director National Manager of American Wine & Spirits Mandarin Oriental Wine Education, Palm Lisa Redwine Bay International Advanced Sommelier

Eric Runyon Certified Sommelier & CSW

Jennifer Roberts Certified Sommelier

Wendy Shoemaker Lead Sommelier, Marina Kitchen

Joseph Spellman Master Sommelier Daniel Daou Cal Dennison Maurice DiMarino Brian Donegan Vintner, Daou Vineyards Senior Director of Level 2 Masters Guild of Advanced Sommelier, Winemaking, E. & J. Sommeliers, Wine Director, Truly Fine Wines Rebekah Turpin Gallo Winery Island Prime Certified Sommelier, CSW, FWS

Tami Wong Certified Sommelier NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 49 THE SECRET TO POURING THE PERFECT PINOT NOIR STARTS WITH A CLEAN GLASS.

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Explore the LXGe glasswasher at www.hobartperfectglass.com. Proud supporter of you.®

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Desmond Echavarrie Eric Entrikin Patrick Farrell David Glancy Damon Goldstein Mary Gorman-McAdams Eric Hemer Master Sommelier Master Sommelier Master of Wine, CEO, Master Sommelier, San Truly Fine Wines Master of Wine, Bordeaux Southern Wine & Spirits Inventive Technologies, Inc. Francisco Wine School Wine Council of America

Niko Hronopoulos Peter Hunken John Jordan Jeff Josenhans Emmanuel Kemiji Geoff Labitzke Christopher Patrick Lavin Filmmaker Winemaker and Co-owner Jordan Vineyard Director of Banquets, Master Sommelier, Miura Master of Wine, Director Regional Manager, of Black Sheep Find + & Winery Restaurants & Bars, The US Vineyards & Clos Pissarra of Sales & Marketing, Broadbent Selections Holus Bolus Grant, Certified Sommelier Kistler & Cicerone

Dr. Paulo Lopes André Mack Cristina Mariani-May Meridith May Diego Meraviglia Nick Moezidis Ira Norof Amorim Cork, Portugal Mouton Noir Wines Family Proprietor, Publisher/Editorial Director, VP and Director of Napa Technology Certified Wine Educator Castello Banfi THE TASTING PANEL/ Education, North American The SOMM Journal/The Sommelier Association Clever Root

Steve Pagano Lindsay Pomeroy Jayne Portnoy DLynn Proctor Lisa Redwine Bernard Retornaz Aaron Ridgway Hotel Manager, Marriott BA, WSET Diploma, CWE, Napa Technology Penfolds Ambassador, Advanced Sommelier, Food & President, Louis Latour Negociants USA National Marquis San Diego FWS, Owner and Chief Wine Americas and Canada Beverage Manager, La Jolla Sales Manager Marina Educator, Wine Smarties Beach & Tennis Club, Inc.

Georg Riedel John Rielly Andrea Robinson Jesse Rodriguez, M.Ed Willi Sherer Pamela Singh Robert Smith President Emeritus of Fine Wine Development Master Sommelier Advanced Sommelier, Master Sommelier, Executive Trainer, Forbes Master Sommelier Riedel Crystal Manager-West, Terlato CWE, D WSET Wine Director, Redd and Travel Guide Wines International Redd Wood

 Sneak Peek

Connect with these leaders and advance your wine knowledge at SommCon®, November 18-21 at the Manchester Grand Hyatt.

For a complete list of presenters and panelists, and the most recent conference schedule, visit www.sommconusa.com Joseph Spellman Cameron Tyler Frans van der Lee Eric Van Drunen Laura Werlin Master Sommelier, Sommelier, Quince Co-Founder and President, Vinavanti Urban Winery Cheese Authority/Author JUSTIN Vineyards Somm’s List and Chef’s Roll and Winery

EN BOUCHE 51 the great restaurants of san diego

A San Diego Insider’s peek into all things food!

10ThSAN DIEGO A NNiVSummer/Fall 2015 ER sAR S A N D I E G O Y iss UE Winter 2014 S A N D I E G O

Spring 2015

the great restaurants of san diego S A N D I E G O Summer/Fall 2014 s a n d i e g o t h e g r e a t r e s t a u r a n t s o f

the great restaurants of

s a n d i e g o s a n d i e g o the great restaurants of Smokin’

page 24 ¡Se Habla FreSH! at hand-tossed Puesto The CREATIVITY headquarTers all for the Love Sustaining tradition 28 at FROMcooks PIZZA up TO SALADS, NAPIZZA RE-INVENTS CASUAL DINING page The Land & Water C Phil’s BB TASTESQ page AND 26 TRENDS TO FEED YOUR INNER FOODIE 16 years of successWine and dish—talking shop at Solterra 21 :: Brunch this! 2 2 tA S t E S A N D t r E N D S t O f E E Do y Opage u r 30 I N N E r f O O D I E 22 :: Solare, deconstructed 24 :: Feeding theT h esoul a r t o f t h ein O c eBaja a n w i t h C26 h e f J a:: m e s P y o :: Why we love Hodad’s tAStES AND trENDS tO fEED20 yOur INNEr fOODIE a n d p e r s o n a l w i t h A l l u r e ’ s F i l e t M i g n o n 30 Hot plates in Little Italy 23 :: In vino veritas—cooking with Bernardo c h e e r s f o r f o i e g r a s Holiday Gift Guide :: Q-and-A with Kory Stetina of LOVELIKEBEER 24 2 2 1 6 Winery : : S w e e t t r e a t s i n N o r t h C o u n t y : : U p c l o s e :: Touring the tastes of Chefs 2 0 16 36 : : T h r e e tAStES AND trENDS tO fEED yOur20 :: INNEr Brewing inspirationfOODIE with The 2 6 Eat this—local seasonal salads 34 :: The many flavors of #SDBEER Nicholas Bour and Adam Cho Lost Abbey’s Tomme Arthur

@DININGOUTSD DININGOUT.COM/SANDIEGO WWW.DININGOUT.COM 2015 | SOMMELIER CHALLENGE WINNERS EXPLORE

Sommelier Challenge 2015 International Wine Competition

Congratulations to the following 2015 Platinum, Gold and Silver medal winners:

10Span District 3 LaZarre Wines Ryder Estate 13 Celsius District 7 Ledson Winery & Vineyard S.A. Prum A by Acacia Domaine Carneros Lindemans Sargent Canyon Acacia Domaine J. A. Ferret Louis Baisinbert Sartori di Verona ACORN Winery Domaine Zind-Humbrecht Louis M. Martini Save Me San Francisco Adirondack Winery Domaines Hine MacMurray Ranch Scott Family Estate Alexander Valley Vineyards Don Ernesto’s Madison Ridge Sea Monster Allegrini Don Guido Marianello SeaGlass Alpha Crucis Don Zoilo Mariposa Seebass Family Wines Alta Luna Dona Paula Maschio Sette Dolori Winery Amador Whiskey Co. Dos Cortados Masi Agricola Shellback Angove Double J Ranch Matua Sister’s Run Argento Dry Sack Menage A Trois Sofia Arrogant Frog E & J Brandy Menage a Trois Vodka Sonoma-Cutrer Ascension Cellars Eagle Eye Winery Michele Chiarlo St. Hugo Au Contraire Eberle Winery Milagro Vineyards Stargazer Barn Avanguardia Ecco Domani Moet & Chandon State of Jefferson Axios Echo Bay Monte De Oro Winery Stateland Baileyana Winery Eco Terreno Monterey Vineyards Stemilt Creek Winery Banfi Edna Valley Vineyard Narmada Winery Stephen Vincent Barboursville Vineyards Eleanor Navarro Vineyards Sterling Barefoot Bubbly Elk Cove Vineyards Nello Olivo Wines Sugar Island Barefoot Cellars Eroica New Amsterdam Sunstone Winery Beaulieu Vineyard Esk Valley Newman’s Own Sutter Home Belcreme De Lys Experience Noceto Swanson Vineyards Berselli & Olivieri Falkner Winery Nunum Taylor Fladgate Bertani Fallbrook Winery Ogio Tenuta Di Nozzole Black Stallion Estate Winery Fallbrook Winery 33º N Old Soul Tenuta Sette Ponti Blue Label Vodka Fancy Pants Opolo Vineyards The Bolter Bluenose Fifty Shades Of Grey Owl Ridge The Show Bodega Garzon Fletcher Bay Winery Pam’s Thornton Winery Boissiere Fontana Candida Pamela’s Tom Eddy Wines Bolla Francis Coppola Diamond Collection Pando Tomero Bonny Doon Francis Coppola Director’s Parducci Tres Agaves Bottega Vinaia Francis Coppola Reserve Paul Mas Estate Trinity River Vineyards Bracey Vineyards Francis Ford Coppola Director’s Cut Pedroncelli True Myth Brassfield Estate Winery Gabbiano Pegasus Estate Winery Truvee by McBride Sisters Broadside Gallo Family Vineyards Peltier Uppercut Buena Vista Gianelli Vineyards Pepperjack V. Sattui Winery Cadence Giesen Wines Pieropan Villa Bellezza Winery And Vineyards Cakebread Cellars Gloria Ferrer Piledriver Villa La Pagliaia Cameron Hughes Golden Star Vineyards Postcards Villa Maria Estate Canasta Goyette Prim Family Vineyard Vina Robles Carmen GrapeHeart Vineyards Prix Vini Cartlidge & Browne Great American Wine Company Publix Premium Vistalba Cass Winery Greenlip Quady Winery Voveti Castello Banfi Greg Norman Estate Quinney Estate Winery Wakefield / Taylors Chacewater Wine Co Hagafen Cellars Rancho Maria Family Vineyards Wave Series Chalkboard Halter Ranch Ray’s Creek Westwood Chateau Elan Winery Handley Cellars Ray’s Station William Hill Chateau La Paws Hawk And Horse Vineyards Raymond Vineyards Williams & Heim Chateau Mont-Redon Heart & Sol Remy Pannier Windrun Chateau Morrisette Heavyweight Renwood Windsor Vineyards Chateau Saint-Maur Hedgeline Vineyards Rex Goliath Wine Spots Chateau St. Jean Hedges Family Estate Rhiannon Wollersheim Winery Chateau Ste. Michelle Heirloom Vineyards Rideau Vineyard Woodwork Chronic Cellars Hobson Estate Rodney Strong Worthy Cliffside Hogue Cellars Ron Rubin Vineyards And Winery Wyndham Estate Clos Pegase Winery Hooker RFC Rosenblum Cellars Yealands Estate Concannon Vineyard Houdini Round Pond Estate Zina Hyde Cunningham Consilience Hughes Family Vineyards Ruffino Zocker Coomber Family Ranch Hybrid by Peltier Station RumHaven Zonte’s Footstep Coppola Rosso & Bianco Inniskillin Rutherford Ranch Cosentino Winery Insurrection Cote Mas J Vineyards Criterion J. Lohr  Cru J. McClelland Sneak Peek Cruz del Sol Jacob’s Creek Cupcake Vineyards Jean-Luc Colombo Medal-winning wines from Sommelier Challenge VII will be showcased at the Cuvee Secrete Jeff Gordon Cellars Cycles Gladiator Jewelry Box SommCon Tasting & Silent Auction at the 12th annual San Diego Bay Wine + D & L Carinalli Vineyards Jordan Food Festival® Friday, November 20, at the Manchester Grand Hyatt. Dandelion Vineyards Kalaris La Forge Estate Davis Bynum For more information visit www.sandiegowineclassic.com. DeLille Cellars Lail Vineyards DeLoach Vineyards Lawer Estates

EN BOUCHE 53 ? Exhibitor Listing EXPLORE SC SommCon® Tasting *Partial listing at time of printing (full listing available online).

Celebrity Cruises barleymash 1080 Caribbean Way 600 5th Avenue Miami, FL 33132 SC Acqua Panna 858-805-5842 www.acquapanna.com San Diego, CA 92101 619-255-7373 www.celebritycruises.com www.bareleymash.com Bluewater Boathouse SC Adobe Guadalupe Seafood Grill SC Chateau des Charmes www.adobeguadalupe.com 1701 Strand Way 13017 La Dana Court SC Barlow Vineyards 4411 Silverado Trail Coronado, CA 92118 Santa Fe Springs, CA 90670 Calistoga, CA 94515 619-435-0155 562-630-6630 707-548-8317 www.bluewatergrill.com www.specialtycellars.com www.barlowvineyards.com SC Aervana SC Beach House Winery 1501 Gary Street Chipotle Mexican Grill Bethlehem, PA 18018 1534 Sleeping Indian Road Fallbrook, CA 92028 3680 Rosecrans St. 844-893-2555 SC Bonny Doon Vineyard San Diego, CA 92110 www.aervana.com 760-732-3236 www.beachhousewinery.com 328 Ingalls Street 619-222-0508 Santa Cruz, CA 95060 www.chipotle.com SC Ahnfeldt Wines 831-425-3625 SC Beaujolais Villages PO Box 6078 www.bonnydoonvineyard.com Choctal Napa, CA 94581 334-7402-6313 www.discoverbeaujolais.com 1 West Mountain Street 949-973-4205 SC Bordeaux Wine Council Pasadena, CA 91103 www.ahnfeldtwines.com 267 Est 124th Street, #4A 855-424-6282 SC Bernardo Winery 13330 Paseo Del Verano Norte New York, NY 10027 www.choctal.com SC Alcohol by Volume San Diego, CA 92128 www.bordeaux.com 8940 Carmel Valley Road 858-487-1866 Chuao Chocolatier Carmel, CA 93923 www.bernardowinery.com 2345 Camino Vida Roble 775-240-2408 Carlsbad, CA 92011 760-602-9484 www.alcbyvol.com SC Berryessa Gap Vineyards 15 Main Street Bottles & Wood www.chuaochocolatier.com Winters, CA 95694 5039 Shawline Street 530-705-3201 San Diego, CA 92116 www.berryessagap.com 858-384-6114 www.bottlesandwood.com SC Alexander Valley Vineyards Clos du Bois 8644 Highway 128 Broadway San Diego 19410 Geyserville Ave Healdsburg, CA 95448 3666 4th Avenue Geyserville, CA 95441 707-433-7209 Big Green Egg San Diego, CA 92103 800-222-3189 www.avvwine.com 3417 Lawrenceville Highway 619-729-4931 www.closdubois.com Atlanta, GA 30084 www.broadwaysd.com SC Angel’s Envy 770-938-9394 Común Kitchen & Tavern 333 E. Main Street, Suite 220 www.biggreenegg.com 935 J. Street Louisville, KY 40202 San Diego, CA 92101 773-418-0922 Bernini’s Bistro 619-358-9707 www.angelsenvy.com 7550 Fay Avenue www.comunsd.com La Jolla, CA 92037 SC Ascencion Cellars 858-454-5013 SC Cabotella Mexican Ale SC Concannon Vineyards 1300 Pioneer Street, Suite D www.berninisbistro.com 5030 Katella Avenue, Suite 228 4590 Tesla Rd Brea, CA 92821 Los Alamitos, CA 90720 Livermore, CA 94550 805-296-7520 323-363-7070 (800) 258-9866 www.ascensioncellars.com www.cabotella.com

Ballast Point Brewing and Spirits SC Cairdean Estate 3111 St. Helena Hwy N. 9045 Carroll Way SC Blair Estate Cooking Light San Diego, CA 92121 38582 Highway 101 South St. Helena, CA 94574 www.cookinglight.com 858-790-0431 Soledad, CA 93960 707-968-5538 www.ballastpoint.com 831-754-4373 www.cairdeanestate.com Coronado Marriott www.blairwines.com 2000 2nd Street Coronado, CA 92118 bliss + baker SC Calcareous Vineyard 619-261-8599 SC Banfi Vintners 1350 Duckwalk Road 3430 Peachy Canyon www.marriott.com 1111 Cedar Swamp Rd San Marcos, CA 92069 Paso Robles, CA 93446 Glen Head, NY 11545 760-420-9010 805-239-0289 (516) 626-9200 www.blissandbaker.com www.calcareous.com www.banfivintners.com Bluegreen Vacations 366 E. Tropicana Avenue SC Crater Lake Spirit Las Vegas, NV 89169 19330 Pinehurst Road 909-520-1040 SC Carol Shelton Wines Bend, OR 97701 www.bluegreenvacations.com 3354 B Coffey Lane 541-318-0200 Bang Bang Santa Rosa, CA 95403 www.benddistillery.com 526 Market Street 707-575-3441 San Diego, CA 92101 www.carolshelton.com SC CRAVEYON Cloud Wines 619-677-2264 27884 Del Rio Road www.bangbangsd.com Temecula, CA 92590 951-972-8353 www.craveyon.com

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 55 ®

Creekside Grille 35960 Rancho California Road Temecula, CA 92591 951-699-9463 www.wilsoncreekwinery.com Estancia www.estanciawines.com CUTCO Cutlery 322 Houghton Avenue Olean, NY 14760 716-790-7181 www.cutco.com Estancia La Jolla Hotel & Spa 9700 N. Torrey Pines Road Keep track of your favorite SC DAOU Vineyards & Winery La Jolla, CA 92017 wines at the San Diego 2799 Hidden Mountain Road 904-753-1816 Paso Robles, CA 93446 www.estancialajolla.com Food & Wine Festival! 805-226-5460 www.daouvineyards.com SC Falkner Winery 40620 Calle Contento Temecula, CA 92591 951-676-8231 www.falknerwinery.com

Deep Eddy Vodka SC Ferrari-Carano Vineyards 3601 S. Congress Avenue and Winery Austin, TX 78704 www.ferrari-carano.com 512-579-0212 www.deepeddyvodka.com SC Fetzer Vineyards 12901 Old River Road Hopland, CA 95449 www.fetzer.com

DelGrosso Foods SC Finca La Carrodilla 632 Sauce Factory Drive +52 1 (646) 127 7920 Tipton, PA 16684 814-684-5880 SC Firestone Walker Brewing Co. www.delgrossosauce.com 1400 Ramada Dr. Paso Robles, CA 93446 Diamond Resorts International 805-225-5911 Marketing, Inc. www.firestonebeer.com 10600 W. Charleston Blvd. Las Vegas, NV 89135 Fish Breeders of Idaho 714-687-6195 18374 Highway 30 www.diamondresorts.com Hagerman, ID 83332 208-837-6114 www.fishbreedersofidaho.com

Diseño Flagship Cruises & Events Download Now! www.cbrands.com/brand/diseño 1311 First Street Coronado, CA 92118 SC Double Bond Wine 619-522-6170 Santa Maria, CA 93455 www.flagshipsd.com 775-853-8866 A www.doublebondwine.com ISH ROM Florent FIN FREE!A 672 5th Avenue Dukes La Jolla San Diego, CA 92101 Y 1216 Prospect Street 619-595-0123 T I F La Jolla, CA 92037 X R www.florentsd.com E U L 858-454-5888 I P T www.dukeslajolla.com M

O C El Torito 5024 Baltimore Drive La Mesa, CA 92041 Food Should Taste Good D 619-698-7404 R K www.foodshouldtastegood.com Y 1 A www.eltorito.com O 2 3 SC Forgeron Cellars T 4 AN Y 33 W. Birch Street N 5 DIT INS ACI Walla Walla, WA 99362 Use WHEELPLAY SC Engelmann Cellars 509-522-9463 3275 N. Rolinda Avenue www.forgeroncellars.com at winematch.com Fresno, CA 93723 559-274-9463 to ﬁnd the right wine for you! www.engelmanncellars.com

56 San Diego Bay Wine + Food Festival® NOVEMBER 2015 EXPLORE

Jelly Belly Londoner www.jellybelly.com 601 S. Rockefeller Avenue Ontario, CA 91761 SC Joseph Carr 224-999-3184 SC Hobart Corporation PO Box 661 www.londonerusa.com SC Four Sisters Ranch Vineyards 701 S. Ridge Avenue Rutherford, CA 94573 & Winery Troy, OH 45373 707-755-3814 SC Maddalena Vineyards-Riboli 2995 Plesant Road 937-332-2630 www.josephcarrwine.com Family Wine Estates Paso Robles, CA 93451 www.hobartcorp.com 737 Lamar Street 805-467-2046 Los Angeles, CA 90031 www.foursistersranch.com SC Hook & Ladder Winery 323-330-8786 2134 Olivet Road www.ribioliwines.com SC Frick Winery Santa Rosa, CA 95401 23072 Walling Road 707-526-2255 SC Kimo Sabe Mezcal SC Mahoney Vineyards Geyserville, CA 95444 www.hookandladderwinery.com CA 90035 1134 Dealy Lane 707-857-1980 www.kimosabemezcal.com Napa, CA 94559 www.frickwinery.com 707-253-9464 SC King Frosch Wines www.carneroswinecompany.com SC Gibbs Napa Valley 23932 Estacia Avenue 617 Crystal Springs Road SC hope & grace wines Laguna Niguel, CA 92677 SC Margerum Wine Company Saint Helena, CA 94574a 6540 Washington Street 943-363-9393 59 Industrial Way 707-963-3997 Yountville, CA 94599 www.kinfrosch.com Buellton, CA 93427 www.gibbsnapavalley.com 707-944-2500 www.margerumwines.com www.hopeandgracewines.com SC Kokomo Winery SC Gloria Ferrer Caves 4791 Dry Creek Road Marina Kitchen & Vineyards SC Houdini Healdsburg, CA 95448 333 W. Harbor Drive 23555 Carneros Highway 121 4201 Bonita Place 707-433-0205 San Diego, CA 92101 Sonoma, CA 95476 Fullerton, CA 92835 www.kokomowines.com 619-234-1500 707-996-7256 714-869-2048 www.facebook.com/ www.gloriaferrer.com www.houdiniwines.com SC KOVAL Distillery marinakitchensd.com 4241 N. Ravenswood Avenue SC Gonzalez Byass Humphreys Restaurant Chicago, IL 60613 Calle Manuel Maria Gonzalez 2241 Shleter Island Drive 312-636-1343 Jerez De La Frontera, Cadiz San Diego, CA 92106 www.kovaldistillery.com 11403 619-224-3577 +34 956 357 016 www.humphreysrestaurant.com SC LangeTwins Family Winery Mark West www.gonzalezbyass.com and Vineyards www.markwestwines.com 1525 E. Jahant Road Goose Island Brewing Company Acampo,CA 95220 SC Martellotto Cellars 1800 West Fulton Street 209-334-9780 100 Los Padres Way Chicago, IL 60612 Il Fornaio Coronado www.langetwins.com Buellton, CA 93467 1.800.GOOSE.ME 1333 First Street 619-567-9244 www.gooseisland.com Coronado, CA 92120 SC Lauterbach Cellars LLC www.martellotto.com 619-437-4911 3420 Woolsey Road Grant Grill www.ilfornaio.com Windsor, CA 95492 Martindale Travel + Tours 326 Broadway 707-578-0537 427 9th Avenue, Suite 405 San Diego,CA 92101 ILNLYFFOODS LLC www.lauterbachcellars.com San Diego, CA 92101 619-744-2077 485 S. Meadowbrook 206-399-2138 www.grantgrill.com San Diego, CA 92114 SC Lewis Cellars Winery www.martindaletravelandtours. 803-365-9925 4101 Big Ranch Road com Hampton Ranch Napa, CA 94558 1524 W. Mable Street Irvine Company Apartment 707-255-3400 Anaheim, CA 92802 Communities www.lewiscellars.com 714-772-5091 750 B Street, Suite 1710 www.hampton-ranch.com San Diego CA, 92101 Maui Jim Sunglasses 619-798-3050 One Aloha Lane www.irvinecompanyapartments. Peoria, IL 61615 com San Diego County Lexus Dealers 309-222-7088 www.yourlexusdealer.com www.mauijim.com Jake’s Del Mar SC Hawaii Sea Spirits 1660 Coast Blvd. Lifeway Foods SC McCay Cellars 4051 Omaopio Road Del Mar, CA 92014 6431 West Oakton 4 North Hutchins Street Kula, HI 96790 858-755-2002 Morton Grove, IL 60053 Lodi, CA 95240 808-740-8108 www.jakesdelmar.com 877-281-3874 209-642-5756 www.oceanvodka.com www.lifeway.net www.mccaycellars.com Jax Coco 18 W. 21st St., Suite 901 SC Linked Vineyards New York, NY 10010 2285 Marjories Place 347-688-8198 Santa Rosa, CA 95404 www.jaxcoco.com 707-579-2285 Milton’s Baking Company Hawaiian Host www.linkedvineyards.com 5875 Avenida Encinas Mauna Loa Carlsbad, CA 92008 15601 S. Avalon Blvd. SC Lomita 858-350-9696 Gardena CA 90248 www.lomita.mx www.miltonsbaking.com (310) 532-0543 SC Jekel Vineyards www. HawaiianHost.com Monterey, CA www.MaunaLoa.com www.jekel.com

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 57 EXPLORE

SC North American Sommelier Association Mission Federal Credit Union 3960 Redwood Avenue 5785 Oberlin Dr Los Angeles, CA 90066 San Diego, CA 92121 323-304-4525 SC Pernod Ricard & Southern www.Missionfed.com www.nasommelier.com Wine & Spirits 17101 Valley View Avenue SC Miura Vineyards Carritos, CA 90703 448 Ignacio Blvd 562-926-2000 Novato, CA 94949 www.pernod-ricard.com 707-566-7739 SC Nottingham Cellars www.miuravineyards.com 2245 South Vasco Road Livermore, CA 94550 SC Monte De Oro Winery 925-294-8647 SC Pomar Junction 35820 Rancho California Road www.thenccollection.com 5036 S. El Pomar Road Temecula, CA 92591 Templeton, CA 93401 951-491-6551 SC Oak Ridge Winery 805-238-9940 www.montedeoro.com 6100 E. Highway 12 www.pomarjunction.com Lodi, CA 95240 SC Monte Xanic 209-369-4758 SC Porkyland www.montexanic.com.mx www.oakridgewinery.com 1030 Torrey Pines Road La Jolla, CA 92037 MORTON’S THE STEAKHOUSE Olli Salumeria 619-952-7468 1510 West Loop South 1301 Rocky Point Drive www.goporkyland.com Houston, TX 77027 Oceanside, CA 92056 713-386-7398 804-427-7866 SC Premium Port Wines www.mortons.com www.olli.com 280 Utah Street San Francisco, CA 94103 SC Moshin Vineyards SC ONEHOPE Wine 415-798-2263 10295 Westside Road PO Box 1117 www.premiumport.com Healdsburg, CA 95448 Newport Beach, CA 92659 707-433-5499 480-510-2329 SC Preston Parker Wines www.moshinvineyards.com www.onehopewine.com Paso Robles, CA 93446 805-457-5808 SC Muscardini Cellars SC Palm Bay International www.prestonparkerwines.com 9380 Sonoma Highway 48 Harbor Park Drive Kenwood, CA 95452 Port Washington, NY 11050 SC Quady Winery 707-933-9305 516-802-4700 PO Box 728 www.muscardinicellars.com www.palmbay.com Madera, CA 93639 559-673-8068 SC Papapietro Perry Winery www.quadywinery.com 4791 Dry Creek Road Healdsburg, CA 95448 SC Quintessential Wines 707-433-0422 1310 2nd Street Negra Modelo www.papapietro-perry.com Napa, CA 94559 www.NegraModeloUSA.com 562-413-3228 www.quintessentialwines.com New Age Fudge Co. 1291 Simpson Way, Suite H Escondido, CA 92029 Partagas 760-622-3593 General Cigar Company www.newagefudge.com 10900 Nuckols Road, Suite 100 SC REMIX WINES Glen Allen, VA 23060 PO Box 2373 SC Niner Wine Estates 804-935-2800 Yountville, CA 94599 2400 Highway 46 West www.partagas1845.com 917-575-6310 Paso Robles, CA 93446 www.remixwines.com 805-239-2233 Pasta Chips www.ninerwine.com 513 Main Street SC Ramazzotti Wines Windermere, FL 34786 22910 Walling Road 407-217-5910 Geyserville, CA 95441 www.pastachips.com 707-857-3428 www.ramazzottiwines.com SC Peltier Winery 22150 N. Kennefick Road SC Robert Young Estate Winery SC Nomadic Distribution Acampo, CA 95220 4960 Red Winery Road 5886 Bowcroft #1 209-367-4881 Geyserville, CA 95441 Los Angeles, CA 90016 www.peltierwinery.com 707-431-4811 970-379-8440 www.ryew.com www.nomadicdistribution SC Rodney Strong Wine Estates 11455 Old Redwood Highway Healdsburg, CA 95448 855-541-7868 www.rodneystrong.com

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Rosatello Sartori Company www.rosatellowines.com 107 N. Pleasant View Road Plymouth, WI 53073 Rosewill 920-449-7959 18501 Gale Avenue, Suite 100 www.sartoricheese.com City of Industry, CA 91748 626-271-1420 SC Scott Jacob Studio www.rosewill.com 1231 Elfin Forest Road West #111 Royal India San Marcos, CA 92078 324 Market Street 760-510-9913 San Diego, CA 92127 www.scottjacobstudio.com 619-252-6800 www.royalindia.com

Roy’s 333 W. Harbor Drive San Diego, CA 92101 Schweppes 619-239-7697 5601 Legacy Drive www.roysrestaurant.com Plano, TX 75024 972-673-7000 Rubio’s www.drpeppersnapplegroup.com 4504 East Mission Bay Drive San Diego, CA 92109 Seasons 52 858-272-2801 789 W. Harbor Drive, Suite 134 www.rubios.com San Diego, CA 92101 619-210-9679 SC Rutherford Wine Company www.seasons52.com 1680 Silverado Trail South Saint Helena, CA 94574 SC Seven Oxen Estate Wines 707-968-3216 PO Box 12124 www.rutherfordwine.com San Luis Obispo, CA 93406 650-704-9025 S&M Sausage and Meat www.sevenoxen.com 4130 Park Blvd. San Diego, CA, 92103 SC Sierra Nevada Brewing 619-344-2177 Company www.sausageandmeat.com 1075 E. 20th Street Chico, CA 95928 530-893-3520 www.sierranevada.com

Sadie Rose Baking Company SC Sleeping Indian Vineyard www.sadierose.com 6005 Hidden Valley Road, Suite 290 Sally’s Seafood on the Water Carlsbad, CA 92011 One Market Place 949-544-3521 San Diego, CA 92101 www.sleepingindianvineyard.com 619-358-6740 www.sallyssandiego.com Solare Ristorante 2820 Roosevelt Road SC San Diego State University College Point Loma, CA 92106 of Extended Studies 619-270-9670 5250 Campanile Drive www.solarelounge.com San Diego, CA 92182 619-594-3986 Soleil Communications www.neverstoplearning.net/wine 2851 Camino del Rio South #300 San Diego, CA 92108 SC San Pasqual Winery 619-516-7814 8364 La Mesa Blvd www.welkresorts.com La Mesa, CA 91942 619-462-1797 SC Soleil Mimosa www.sanpasqualwinery.com PO Box 1180 Deming, NM 88031 208-627-3582 www.southwestwines.com

NOVEMBER 2015 EN BOUCHE 59 Negra Modelo. Discover it for yourself.

10317-NM_7_825x5_SDBWandF_Ad.indd 1 9/3/15 2:44 PM EXPLORE

SC South Coast Winery SC Tequila Fortaleza SC Torres Alegre y Familia SC Westerly Wines 34843 Rancho California Road 8501 Avenida de Las Ondas +52 1 646-127-7920 1733 Fletcher Way Temecula, CA 92591 La Jolla, CA 92037 www.vinicolatorresalegreyfamilia. San Ynez, CA 93460 951-587-9463 619-787-1013 com 805-693-9300 www.southcoastwinery.com www.tequila-fortaleza.com www.westerlywines.com SC Trione Vineyards & Winery The Barrel Room 19550 Geyserville Avenue SC Wilson Creek Winery 16765 Bernardo Center Drive Geyserville, CA 95411 35960 Rancho California Road Southwest Airlines San Diego, CA 92128 707-814-8106 Temecula, CA 92591 www.southwest.com 858-673-7512 www.trionewinery.com 951-699-9463 www.tbrsd.com www.wilsoncreekwinery.com SC Specialty Cellars Vacation Village Resorts 13017 La Dana Court SC The Calling 3015 N. Ocean Blvd 125 SC Wine Road Sonoma County Santa Fe Springs, CA 90670 PO Box 1844 Fort Laurdale, FL 33308 PO Box 46 562-630-6630 Windsor, CA 95492 610-377-8223 Healdsburg, CA 95448 www.specialtycellars.com 707-523-3646 www.vacationvillageresorts.com 707-433-4335 www.thecallingwine.com www.wineroad.com SPINELLI Veladora 309 Broadway The Duck Dive 5921 Valencia Circle PO Box SC Wines of Rioja Chula Vista, CA 91910 4650 Mission Blvd. 9126 415-847-9988 619-203-2734 San Diego, CA 92109 Ranch Santa Fe, CA 92067 www.riojawine.com www.fornospinelli.com 858-273-3925 858-759-6253 www.theduckdive.com www.veladorarestaurant.com WineStrap SC Sta. Rita Hills Winegrowers Carefree, AZ 85377 PO Box 716 The Firefly at The Dana on SC Vermont Hard Cider Company 480-580-0212 Lompac, CA 93436 Mission Bay 1321 Exchange Street www.winestrap.com www.staritahills.com 1710 West Mission Bay Drive Middlebury, VT 05753 San Diego, CA 92109 802-388-0700 Woof ‘n Rose Winery Stephanie Clair Fine Art 619-225-5119 www.woodchuck.com 17073 Garjan Lane 19192 Dale Street www.thedana.com Ramona, CA 92065 San Diego, CA 92102 SC Vila Montefiori/Paoloni 760-788-4818 619-757-4999 The MED at La Valencia Hotel www.villamontefiori.mx www.woofnrose.com www.stephanieclair.com 1132 Prospect Street La Jolla, CA 92037 SC Vinemark Cellars SC Wyatt Oaks Winery 858-551-3722 125 Jeranios Court 1272 Tuttle Lane www.lavalencia.com Thousand Oaks, CA 91362 El Cajon, CA 92021 805-558-1920 619-977-5862 The Oceanaire Seafood Room www.vinemarkcellars.com www.wyattoakswinery.com Stella Artois 400 J. Street www.stellaartois.com San Diego, CA 92101 619-858-2277 Sugar Chalet www.theoceanaire.com 110 Koehler Drive Yancey’s Fancy Sharpsville, PA 10150 The Patio Restaurant Group 857 Main Road 4439 Lamont Street Corfu, NY 14036 San Diego, CA 92109 SC Vino Vargas 585-599-4448 619-831-6960 950 Indian Dune Road www.yanceysfancy.com www.thepatiorestaurants.com San Miguel, CA 93451 Svedka 805-369-1440 SC Zaca Mesa Winery & www.svedka.com The Promiscuous Fork www.vinovargas.com Vineyards 3801 Ingraham Street 6905 Foxen Canyon Road SC Tablas Creek Vineyard San Diego, CA 92109 West Coast Tavern Los Olivos, CA 93441 9339 Adelaida Road 858-581-3663 2895 University Avenue 805-688-9339 Paso Robles, CA 93446 www.thepromiscuousfork.com San Diego, CA 92104 www.zacamesa.com 805-237-1231 619-295-1688 www.tablascreek.com The Shores Restaurant www.westcoasttavern.com Zin Chair 8110 Camino Del Oro 1111 Rancho Conejo Blvd #403 Talavera Azul La Jolla, CA 92037 SC Westerhold Family Vineyards Newbury Park, CA 91320 365 Third Avenue 858-456-0600 4949 Grange Road 805-444-4294 Chula Vista, CA 91910 www.theshoresrestaurant.com Santa Rosa, CA 95404 www.zinchair.net 619-598-4325 707-586-9391 Tin Roof www.westerholdwines.com Tavern 401 G Street 1200 Garnet Avenue San Diego, CA 92101 San Diego, CA 92109 619-236-8606 858-272-6066 www.tinroofsandiego.com www.tavernatthebeach.com

SC Temecula Valley Winegrowers PO Box 1601 Temecula, CA 92591 951-699-3626 www.temeculawines.org *Partial listing at time of printing (full listing available online).

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 61

By Morgan Woehrmann OFFICIAL FESTIVAL ART ST Scott Jacobs Motorcycles, Classic Cars, Dew-Covered Flowers, or Fine Bottles Of Wine.

he 2015 San Diego Bay Wine + Food Festival® Featured Artist, Scott Jacobs, T paints it all.

Recognized for his photograph-like paintings that can take up to 500 hours to create, festival artist Jacobs is recognized as one of the best photorealist painters in the 21st Century. Over his career, he has worked with Harley-Davidson, Chevrolet, Ford, Dodge Viper, Marilyn Monroe Estates, Elvis Presley Enterprises, and more.

With all of his talent and attention to detail, Jacobs has created a one-of-a-kind painting officially known as the official art for the San Diego Bay Wine and Food Festival®. The piece of art personifies a culinary enthusiast’s passion for the art of food and wine, and will be auctioned off during the festival at the Celebrity Chef Dinner on Thursday, November 19. Proceeds from the original piece benefit culinary and enology scholarships provided by the American Institute of Wine and Food and Chaîne des Rôtisseurs.

Jacobs takes part in the wine and food festival, and participates in various events and signings throughout the weeklong fête. He joins The Collection at the SommCon® Tasting on Friday, November 20, where a gallery of his original works will be on display for festival attendees to enjoy. He also presents at the Lexus Grand Tasting on Saturday, November 21, where he will be signing posters of his official featured artwork.  Sneak Peek

Scott Jacobs’ collections of painting and prints can be viewed at the Scott Jacobs Art Gallery & Framing, and are also available to view on his website www.scottjacobsstudio.com. For more information on Scott Jacobs, visit www.sandiegowineclassic.com.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 63

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SOUTHERNexposure By Amy Finley

The 2015 San Diego Bay Wine + Food Festival® celebrates the food and wine of Baja with dinners, field expeditions and tastings. Get to know the vibrant southern scene—which could forever change the way we eat and drink in San Diego.

The Story of the Baja Boom was the most intriguing in the food world

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ack in July 2014, when international superstar chef Javier Plascencia Bannounced he’d chosen Little Italy Then they ventured further afield to the Guadalupe Valley, braving unmarked dirt for his new restaurant, Bracero Cocina roads and optimistic-at-best Google directions in search of its first-rate wineries and de Raíz, San Diego began to buzz with haute rustic cuisine. excitement. They fell in love. The story of the Baja boom was the most intriguing in the food world, covered in By the time Plascencia made his 2014 announcement, SENTRI passes, allowing one the New York Times and The New Yorker, to bypass the lines at the border, were being flashed in San Diego like they were the and then—the holiest of foodie holies—by ultimate insignia of foodie-insider status. Even non-foodies had heard about the a provocative 2012 episode of Anthony Baja phenomenon. Bourdain’s No Reservations. At the very least, then, Plascencia’s new Little Italy project portended reflected glory, a The globetrotting gastronome feasted at by-association burnishing of San Diego’s own culinary credentials. Plascencia’s hyper-sophisticated Misión 19 in Tijuana. He praised Ensenada’s But for die-hard food and wine wonks, it offered much more than just bragging rights. mariscos street carts for their Le Bernardin- quality seafood, and he likened the wine The fascinating backstory of Bracero, which will host the San Diego Bay Wine + Food region of the Guadalupe Valley to an Festival® Opening Night Feast on Nov. 16, was an invitation to get to know the in-the-rough Tuscany. culinary region of Baja. And to understand how it had bloomed, seemingly overnight, into a world-class, Bourdain-worthy food and wine destination. Inspired, vanguard San Diego gourmets soon began to trickle across the border, Just imagine where that knowledge could lead San Diego. emboldened by Bourdain’s assurances that Tijuana’s notorious narco violence had subsided, and that in Baja, a paradise of Discovering Terroir food and wine awaited them. The story of Baja’s culinary scene They followed in Bourdain’s footsteps, begins with wine. So studying it starts dining at Misión 19, and returned with in a vineyard, as Expedition: Baja breathless tales of a wonderland right on participants will on Nov. 19, when San Diego’s doorstep. they cross the border with Mexican wine expert Fernando Gaxiola of Baja Wine & Food.

Grape growing has a five-centuries- long history in Baja’s inland valleys, including in the Guadalupe Valley, the gem, with its rustic Ruta del Vino. But modern Baja winemaking is only three decades old, dating to the arrival of winemaker Hugo D’Acosta in the 1980s.

Arriving at his post at Bodegas de Santo Tomás in the Santo Tomás valley next to Guadalupe, D’Acosta—Mexico City-born, Bordeaux-trained—discovered an inland region that had barely changed in hundreds of years. Isolated from mainland Mexico by inhospitable terrain and from San Diego by the political border, the region was like an island: self-sufficient out of necessity.

For D’Acosta—and for present-day students of food culture—this was fertile ground, agriculturally and intellectually. Along with his formidable winemaking skills, D’Acosta had brought his French-inspired devotion to terroir with him to Baja. He was a disciple of the

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 67 TRAVEL

land. So what were the chances he’d these flavors of “scarcity” had Personal Taste find Baja’s time-capsule countryside become viscerally connected to anything less than enchanting? And Baja’s sense of self. Today, Baja winemakers and chefs not just because of the land itself, but alike—and there are many chefs, a because of the deep bond between it And taste that drives identity is the robust pipeline fed by the Escuela and its people. very essence of terroir. de Art Culinario in Tijuana—are as devoted to terroir as D’Acosta. In Baja, D’Acosta discovered a dyed- In Baja today, D’Acosta is a in-the-wool understanding of terroir legendary figure, who attracted But this is still Wild West Baja, where that existed even without a name. In important oenologists, and who there’s even a separate notion of the Guadalupe Valley, popping up founded his own family winery, Casa time (moving very, very slowly). No between the vineyards, unassuming de Piedra, in Guadalupe Valley in regulations, or even conventions, homes seemed turned inside-out, 1997. With wine flourishing in Baja, govern the winemaking. Instead of spilling their furnishings into chain- groundbreaking chefs like Jair Tellez rules, only respect for the region’s link-fenced yards, evidence of life and Benito Molina soon followed. steadily codifying cuisine lends Baja that was transpiring largely out of Dockside restaurants opened in wines with a unifying thread. doors. Paved roads? They were (and Ensenada, and garden restaurants are) virtually nonexistent. In their in the Guadalupe Valley. In 2004, Right down to the valley’s stunning isolation, people ate and drank, D’Acosta established a training visuals, personality is everything. shared and innovated with whatever facility for boutique winemakers, La Lomita is hip and cheery: so are the the land could provide. Compared Escuelita. The region’s reputation for wines of its young oenologist, Gustavo to the refrigerated grocery-store gastronomy and wine began to grow. González. At Torres Alegre y Familia, abundance of San Diego or mainland the impression of the small, artfully Mexico, there was scarcity, but But even counting the ranks of modern winery itself (designed and there was hardly hardship. Gardens winemakers he’s taught or inspired, built of local materials by owner/ provided fruits and leafy greens, and D’Acosta’s understanding and oenologist Victor Torres Alegre and his heat-thriving herbs and vegetables. preaching of terroir is his most sons), is as strong a cue to its wines as Orchards groaned with citrus. Rabbits, profound contribution to Baja’s wine is lifting a glass. Likewise, under the game birds, sheep, goats and cattle— and food culture. elder-statesman of Baja wine, Hans all called the chaparral home. And Paul Backhoff, Monte Xanic is urbane, there were soft, fresh cheeses. And With terroir, D’Acosta held up a sleek and impressively high-tech. And shellfish, urchins, crustaceans and mirror, and Baja embraced what it then, there’s the rambling, romantic octopus, deep-sea and shoreline fish, saw reflected. horse property, Adobe Guadalupe, all thanks to the local fishermen and where young Chilean oenologist the famed Ensenada fishing fleet. He raised Baja’s culinary Daniel Lonnberg perfectly captures the consciousness, and that set the stage winery’s earthy, historic grandeur. Take note if you’re interested in for revolution. regional cuisine, because over time,

68 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 TRAVEL

At every winery of note—including Finca La and citrus, grassy herbs. Whether on a dish Carrodilla, Villa Montefiori/Paoloni Wines, of raw fish, or a plate of tender octopus, or a Casa Magoni, Viñas del Sol/Santos Brujos, stew of young goat, you’ll find these, in various Vena Cava and Quinta Monasterior/Wine combinations, sometimes one at the forefront, Factory—you’ll find artistic synergies like this sometimes another. at work. Want to see for yourself? Just dine at Bracero. Which begins to beg an interesting question: What does visual expression say about a cultural point of view? Or, to take it further: San Diego, Alta California Is a winery that’s housed in a faux chateaux more likely to be an innovator, or an imitator? In 1822, a seemingly insignificant bureaucratic detail set the separate fates of San Diego and the Baja region in motion. Mexico, finally Food for Thought independent from Spain, named the lower part of its inherited, vast California territory, Baja As for cuisine’s unifying thread, it goes back California; the upper part, Alta California. to scarcity and heritage, building blocks of The line of demarcation: Today’s international regional cuisine. And here is where San Diego border, formalized in 1848, when Alta California can learn a vital lesson from Baja. was ceded to the United States.

Think of any of the world’s great food San Diego is less than 80 miles from Baja. We cultures. In every single one, there’s a diversity share the same coastal-influenced weather of preparations, but totem flavors remain patterns, and the same drought and heat—the consistent. French: Wine, thyme, and butter. conditions governing agriculture. We share Italian: Basil and tomatoes. Thai: Galangal native plants and bird and animal species. and lemongrass. zThere’s nothing arbitrary Offshore, marine life swims free of about these. They’re grounded—literally. border crossings. Against a backdrop of scarcity, abundant ingredients will show up again and again, in Today, farming and winemaking still lingers in dish after dish, until, as a region’s cuisine gels, the north-eastern inland valleys of San Diego, a subliminal catalog of its fundamental flavors but despite one of the highest proportional is set into place. representations of small family farms in the entire United States, San Diego self-identifies as urban. That’s the terroir of food. But that is slowly changing. In San Diego, the So, really, how could a winemaker fail to intrinsic, deep-to-the-point-of-subconscious, honor their regional table’s telltale tastes? connection between local land and local flavor, is in the process of being re-forged—farmers And what does Baja taste like? There’s smoke market by farmers market, local fish by local fish, and ash, evoking the untamed countryside— passionate chef by passionate chef. makeshift grills burning scavenged mesquite, everything from steaks to oysters to vegetables Baja shows us how to do it. And it shows us why cooked outdoors. And there’s an umami to do it: Because Bourdain, foodies, is never richness from fermented soy—the lasting going to come to San Diego to eat short ribs. imprint of the region’s Chinese and Japanese populations, immigrants drawn by the border’s magnetic mystique, who helped build Baja. And bright and zingy flavors, too: ginger

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 69 TRAVEL

READY TO TASTE BAJA for yourself?

Where to Eat HERE’S WHAT YOU NEED TO KNOW. Check websites or call for hours, which can be inconsistent in the off-season.

Start your culinary adventure in Tijuana, grazing on street food at the al fresco Foodgarden (Blvd. Rodolfo Sanchez Taboada) or at its innovative mall counterpart, Foodgarden Plaza Rio (foodgarden. mx). La Querencia (laquerenciatj.com) and El Taller (eltallerbajamed.com) are hotspots by hot chef Miguel Ángel Guerrero. Make reservations to dine at Javier Plascencia’s Misión 19 (mision19.com). … In Ensenada, watch the fishing boats fromMuelle 3 (Blvd. Teniente Azueta 187, Ignacio Altamirano) and feast on local shellfish and seafood dishes a stone’s throw from the famed Mercado Negro fish market. On the corner of 1st and Alvarado in Ensenada’s Zona Centro, findLa Guerrerense, a street cart hailed by Anthony Bourdain for its impeccably fresh preparations. … In the Guadalupe Valley, don’t rush your experience at Plascencia’s Finca Altozano (fincaltozano.com). Have a second go at Guerrero’s cuisine at La Esperanza Baja Med (619.734.2360 in the U.S.). Corazón de Tierra (corazondetierra.com) at Vena Cava was named one of Latin America’s 50 Best Restaurants in the prestigious S. Pellegrino rankings. Chef Diego Hernández will soon open a new restaurant, +52, in Los Angeles. Dine under the Adobe Guadalupe (adobeguadalupe.com) olive trees at El Jardin de Adobe por Chef Ryan Steyn, featuring the ex-pat South African Chef’s wine-country cuisine.. Malva Cocina (Km. 96, Route 3, San Antonio De Las Minas) has Roberto Alcocer serving refined dishes under an open palapa. Michelin-starred chef Drew Deckman openedDeckman’s en el Mogor (deckmans.com) at the Mogor Badan winery. Chef Jair Téllez was a Guadalupe Valley pioneer with Laja (lajamexico.com), also hailed by S. Pellegrino.

About the Wines Tasting room hours can be regular and formal at larger wineries, and strikingly inconsistent at smaller boutique operations. Check websites and/or call in advance to make arrangements.

Tinto (red wine) varietals include Cabernet Franc, Merlot, Zinfandel, Nebbiolo, Syrah, Tempranillo, Malbec, Carignan and Grenach. Blanco (white wine) varietals are Chardonnay, Sauvignon Blanc, Sémillon and Viognier. You’ll find some delightful Grenache rosés, well-suited to Baja’s cuisine, and blends and single-varietal wines are both common at most vinevvards.

Baja at the San Diego Bay Wine + Food Festival®:

November 16 November 19 November 20

Opening Feast, Expedition: Baja Emerging Mexico Panel Discussion & Tasting, Bracero Cocina de Raíz, Little Italy Featuring Chefs Javier Plascencia and Flor Franco Manchester Grand Hyatt Featuring Chefs Javier Plascencia, Rick Bayless, and Chad White

70 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015

CODE: PEL-15-1B PUB/POST: Due Date: Oct. 14, 2015 PRODUCTION: Barbara Waldorf LIVE: 7.875” x 10.375” DESCRIPTION: Fine Dining... (Sandwich) WORKORDER #: 007817 TRIM: 8.375” x 10.875” Hogarth & Ogilvy FILE: 01A-007817-01A-PEL-15-1-1B.indd SAP #: PEG.PEGPEL.15059.K.011 BLEED: 8.875” x 11.375” 212.237.7000

FINE DINING ISN’T ALWAYS ON FINE CHINA.

FROM TABLECLOTH TO SANDWICH SHOP, S.PELLEGRINO MAKES ANY MEAL AN OCCASION WITH ITS FINE BUBBLES AND UNIQUE TASTE.

SHOW US WHAT MAKES YOU A FOODIE AT THE INFINITE TABLE. SANPELLEGRINO.COM

Art: PEG15003A_002H1_Hero_SWOP3.tif (CMYK; 567 ppi; Up to Date), PEG- S Pellegrino-Star.ai (Up to Date), PEG- S Pellegrino-Wht-Spot_LrgReg.ai (Up to Date), pr1659_SP_500ml_Wet_edit_RWB.psd (CMYK; 1267 ppi; Up to Date) CODE: PEL-15-1B PUB/POST: Due Date: Oct. 14, 2015 PRODUCTION: Barbara Waldorf LIVE: 7.875” x 10.375” DESCRIPTION: Fine Dining... (Sandwich) WORKORDER #: 007817 TRIM: 8.375” x 10.875” Hogarth & Ogilvy FILE: 01A-007817-01A-PEL-15-1-1B.indd SAP #: PEG.PEGPEL.15059.K.011 BLEED: 8.875” x 11.375” 212.237.7000

FINE DINING ISN’T ALWAYS ON FINE CHINA.

FROM TABLECLOTH TO SANDWICH SHOP, S.PELLEGRINO MAKES ANY MEAL AN OCCASION WITH ITS FINE BUBBLES AND UNIQUE TASTE.

SHOW US WHAT MAKES YOU A FOODIE AT THE INFINITE TABLE. SANPELLEGRINO.COM

THINK AGAIN

Chardonnay,Chardonnay, the once lauded varietal of the Judgement of Paris, can be perceived as a varietal that conjures up thoughts of ubiquitous lackluster wine. Chardonnay, grown all over the world, is produced in as many styles as there are places. It is a malleable varietal, giving into the skills of the winemaker at the helm and the terroir in which it comes from. If you think you don’t like Chardonnay, then simply put, you haven’t tried the right one.

o break down this varietal, it is best to Two major wine growing regions that benefit from the marine effect of the Pacific begin by separating the places in which showcase a plethora of amazing Ocean. It creates a diurnal temperature T it comes from. The two large categories Chardonnays are Sonoma, California and difference that can be 40 degrees cooler would be the old world versus the new world. Burgundy, France. While both are cooler in the nighttime preserving acidity in the The old world consists of countries such as: climates and the Chardonnay grape thrives, Chardonnay grape. France, Spain, Germany, Italy, and Austria. that is where most of the similarities end. The new world consists of places like the Burgundy’s climate while cool, has many Burgundy is home to some of the most United States, South America, Australia, and more hazards during the growing season. ethereal chardonnays produced in the New Zealand. Snow, frost, rain during harvest are all hazards that could The flavor profile is typically dominated by fruit destroy a growing or minerallity. Old world wines typically display season’s worth of work more minerality while New World Chardonnays in a single storm. In typically display more overt fruit characteristics. comparison, California There are exceptions to every rule, however this is more stable but not offers an effective comparison. without vintage variation. The soil of Chablis and Other winemaking techniques used to make the Cote d’Or is laden Chardonnay are malolactic fermentation, lees with chalk, fossilized stirring, barrel or stainless steel fermentation, sea shells, and clay. and barrel aging. Each one of these The climate in Sonoma, winemaking techniques creates a wine that especially in AVA’s such as showcases different attributes of Chardonnay. Sonoma Coast, Carneros, Sonoma Mountain, all

74 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 DRINK

By Lisa Redwine Advanced Sommelier and the Director of Restaurants and Beverage Operations at the La Jolla Beach and Tennis Club, The Shores Restaurant, and The Marine Room in La Jolla, CA

Kistler Vineyards

world. Grand Cru Vineyards like Montrachet, Corton-Charlemagne, Kistler winery, produces one of the most noteworthy Chardonnays and Chevalier Montrachet are some of the finest examples of these in California. Kistler showcases different AVA’s of the Chardonnay wines in the world. Maison Lous Latour, a family owned winery that grape and incorporates oak regimes to produce wines that reflect spans eleven generations is a hallmark producer in this region. While California’s diverse range of growing regions. The Sonoma having one of the largest holdings of Grand Cru vineyards, it is also a Coast, with its craggy coastline, offer an impeccable climate for producer that is synonymous with quality. Louis Latour blends historic Chardonnay to call home. Napa’s Chardonnays are rich but with Kistler winery produces one of the most noteworthy Chardonnays in California.

winemaking methods such as hand harvesting, yet incorporates a balance of acidity that leaves you wanting only more. Long sustainability and genetic research to preserve the vines that the family regarded as one of the most prestigious producers of Chardonnay, has become ambassadors for. The Chardonnays produced by Louis Kistler offers a collection of single vineyard like the McCrea, Hyde or Latour echo the terroir in which it comes from. Each wine tells a story Durell that rival some of the great Grand Crus of Burgundy. Simply of its vintage, the soil in which the wines grew, the delicate hand of the put, it all comes down to preference. Chardonnay truly is a wine winemaker, letting nature be the star of the wine in the bottle. that offers the perfect glass of wine, especially if you are drinking Kistler or Louis Latour.

 Sneak Peek

Compare the old world against new in the highly anticipated Chardonnay MasterClass at the San Diego Bay Wine + Food Festival® on November 19 with Master of Wine Geoff Labitzke and President of Louis Latour, Bernard Retornaz. Session passes are limited with only 75 seats available at a modest price of $55.

For more information visit www.sandiegowineclassic.com.

NOVEMBER 2015 San Diego Bay Wine + Food Festival® EN BOUCHE 75 DRINK CHUPACABRA Tears

By Christian Siglin for Bracero Cocina’s

inaugural cocktail menu  Sneak Peek

Enjoy speciality hand-crafted cocktails like the Chupacabra Tears with Christian Siglin at the Opening Night Feast at Bracero on November 16, 2015. Don’t miss this unique opportunity for a meet and greet with Chefs Rick Bayless, Javier Plascencia and Chad White.

For more information visit www.sandiegowineclassic.com.

1.5oz Diplomatico Rum Dash Regan’s Orange Bitters 0.5oz Por Siempre Sotol Dash Bittermens Xocolatl Molé Bitters 0.75oz Cardamaro 0.25oz Benedictine Stir/Coupe/Orange Zest

76 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015 DRINK Ventimiglia

Old Forester Bourbon Averna Amaro Pressed Lemon Cinnamon & Chicory Reduction Egg White Cedar Cologne

 Sneak Peek

Co-founder of Snake Oil Cocktail Company, Michael Esposito, joins a panel discussion on Bourbon at SommCon® on Thursday, November 19, from 3:45 pm - 5:15 pm.

For more information visit www.sandiegowineclassic.com.

Visit snakeoilcocktails.com for more information on Ventimiglia and other signature cocktails.

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80 EN BOUCHE San Diego Bay Wine + Food Festival® NOVEMBER 2015

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