Cruising with AIWF

SAVORc b c THIS® Fall/Winter 2013 Volume 5 Issue 4 A publication of The American Institute of Wine & Food Cruising with AIWF

Chapter Spotlights: • Dallas/Ft. Worth • Monterey Bay • San Diego • Wichita AIWF New Members AIWF Business Members Festive Recipes and more… d FALL/WINTER 2013 a SAVOR THIS d 1 SAVOR THISTM Is a publication in association with The American Institute of Wine & Food® founded in 1981 by Julia Child, Robert Mondavi and Richard Contents Graff, and others. Editor 1 AIWF on the High Seas Amy J. Williams with Jacques Pépin & Art Direction & Design Aimee N. Youngs, Mesmerize Creative Spottswoode Contributing Writers/Images 6 Festive Recipes Stu & Harriet Baldwin, AIWF New York John Blanchette, Freelance Writer 10 AIWF New Members Beth Bower, AIWF Wichita Susan Buxbaum, AIWF San Diego 12 AIWF Business Members Joan Casanova, Bonnie Plants Robin Everson, AIWF Dallas/Ft. Worth 14 Chapter Spotlight: Food & Wine Dallas/Ft. Worth Gale Gand, AIWF Ambassador KitchenAid 16 Chapter Spotlight: Lisa Lipton, AIWF San Diego Rachel Mueller, AIWF Monterey Bay Monter ey Bay San Diego Bay Wine & Food Chapter Events Elizabeth Sauer, AIWF Wichita 18 Amy J. Williams, AIWF National 20 Chapter Spotlight: The AIWF National Board San Diego Frank Giaimo, Interim National Chair – NorCal Mary Chamberlin, Vice Chair – Monterey Bay Chapter Spotlight: Drew Jaglom, Secretary – New York 24 George Linn, Treasurer – NorCal W ichita Riva Eichner Kahn, Days of Taste® Chair – Baltimore Deborah McKeever, Membership Chair – Dallas/Ft. Worth 28 Travel & Adventure: Robert Evans, Chapter Council Vice-Chair – Dayton Rolling through the Beth Bower, Chapter Relations Committee – Wichita Jerry Dreher, Chapter Relations Committee – Boston Outback on the Indian Christine Panas, Chapter Relations Committee – New York Pacific’s Christmas Train Kimberly Briggs – Monterey Bay Ann Daw – New York 31 From the Garden: Randy Eilering – Chicago “Kids Grow Green”, Tony Garcia – NorCal/New York Shannon Madison – NorCal Cash for Cabbages AIWF Ambassadors Michael Chiarello, Bottega – Napa/Food Network Chef Michel Escoffier, Escoffier Foundation & Museum The AIWF National Office Tyler Florence, Food Network Chef / Tyler Florence Shop (831) 250-7595 phone Gale Gand, Elawa Farm in Lake Forest, Illinois/James Beard (800) 274-2493 toll-free Award Winning Pastry Chef (831) 250-7641 fax Heidi Peterson-Barrett, Winemaker for Amuse Bouche, Paradigm, Revana, [email protected] Barbour, Lamborn, Fantesca, as well as her own label, La Sirena Michel Richard, Citronelle, DC, James Beard Award Winner www.aiwf.org Gail Simmons, Food & Wine Magazine/Top Chef Judge 26384 Carmel Rancho Lane, Suite 200E Rick Tramonto, Tramonto Steak & Seafood, Osteria di Tramonto, Carmel, California 93923 RT Sushi Bar & Lounge and Revolution in New Orleans © 2013 The American Institute Roy Yamaguchi, Roy’s Restaurants of Wine & Food® The AIWF National Office All rights reserved. Amy J. Williams, Executive Director

2 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Cruising with AIWF AIWF on the High Seas with Jacques Pépin & SpottswoodE

Proclamation of Appreciation

Today, September 19, 2013 the American Institute of Wine and Food gratefully proclaims its appreciation to Jacques Pépin for his long and faithful service sharing his love of food with the world.

We are truly grateful for your dedication to sharing the vision that tasty food is something to enjoy every day. We admire you for your still-radical vision that tasty food can be simple, easy and accessible. We are thankful that each year more cooks and eaters join your dedication to good, fresh ingredients. We treasure your vision that we share our love with family and friends by preparing and sharing food. We thank you for your role establishing AIWF and your long, faithful service. Thank you, Jacques Pépin, thank you

(Proclamation of Appreciation for Jacques Pépin) Riviera’s “O” stack as seen from picturesque Lisbon

d FALL/WINTER 2013 a SAVOR THIS d 1 AIWFCruising Savor with Wine AIWF Country

his September almost 70 travelers joined us for the first ever AIWF culinary explo- Tration cruise – if you weren’t able to be with us, hopefully this report will encourage you to join us next time! We were honored to have Spottswoode as our winery partner for this trip – even better, founder Mary Novak and daughter Lindy Novak (Spottswoode director of national marketing) both came with us to share their wines and history. Mary has been with AIWF since its founding (Bob Mondavi was her arm- twister) and helped us celebrate our 30th anniversary in Napa. Imagine – folks dedicated to food and wine spending 10 days together to eat, drink and explore – including no less than seven special wine and food events just for our group. Many thanks to Food & Wine Trails for coordi- nating everything (and especially for developing the exclusive shore tours)! AIWF former National Board Chair Stuart Baldwin and his wife Harriet were our tour escorts. In addition to spreading the AIWF message to Spottswoode club members and Food & Wine Trails travelers, the cruise was a successful fundraiser for AIWF which will net us almost $20K. So, how did we first gather onboard? With wine and food, of course! Our embarkation day reception gave us a chance to meet, to raise a glass together (Spottswoode’s Sauvignon Blanc La Pedrera - one of the many famous Gaudi-designed Barcelona buildings was the hit of the evening), and to meet Jacques Pépin in person. Jacques helped Oceania design their restaurant program and was onboard to help celebrate the line’s tenth anniversary. Jacques has been a strong supporter of AIWF from the very beginning (Julia Child wouldn’t have it any other way), and it was wonderful to be able to thank him for all he has done. It was fun to see Mary Novak reconnect with Jacques. Jacques brought his entire entourage to the reception – wife Gloria, friend and chef Jean Claude Szurdak and wife Genevieve, and friend and sommelier Jean Michel (who the Baldwins know from their time in Connecticut). It was especially poignant and thoughtful of Jacques to join us that night as it was he and Gloria’s wed- ding anniversary and they postponed their cel- Tempranillo grapes in Rioja

2 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org AIWF SavorCruising Wine with Country AIWF

ebratory dinner just to be with AIWF! although bottling the wine before Our next AIWF exclusive event was selling it started only in the 1980s! As a great “Wine & Art Lovers in Barcelo- we enjoyed the Bodega Ribas wines na” tour put together by Food & Wine and exquisite tapas under the arbor, Trails. After a panoramic view from our guide whispered to Harriet “this is Montjuic, we enjoyed a peek at one like a movie – so civilized!” Now that of Barcelona’s historic neighborhood we’ve taught Americans how to eat food markets (whose floor is now ex- and drink better, perhaps AIWF can cavated to reveal medieval buildings) change the tourism industry, one visit on our way to the Picasso museum at a time? We moved inside to enjoy and Gaudi’s Casa Batllo (our excellent conversation over a leisurely gourmet Presenting the Proclamation to Jacques Pépin guide put her art-history degree to meal and more wines (a peek at the good use). At world-renowned Mon- intact and heavily tiled historic kitchen vinic, wonderful Spanish ingredients, was another treat). modern preparations and deft wine After a stop in beautiful Ibiza (no pairings with local Penedes and Priorat group activities here, which allowed wines made this six-course lunch the for individual exploration – Harriet and highlight of the day! Stu went to church and wound up at On our private tour the next day, an alfresco lunch at a private home we discovered that Mallorca has two in back country Ibiza) we stopped in wineries with international profiles – Cartagena Spain. Just for our group, who knew? Our group visited both that afternoon Stu hosted a formal Spottswoode wine dinner in Jacques of them, Anima Negra (Son Burguera) vertical tasting of wines from Heart and Bodegas Ribas. Anima Negra & Hands in Toscana (one of Riviera’s isn’t even open to the public, but the specialty restaurants). Heart & Hands winemaker’s wife met us in the nearby is a favorite Finger Lakes (New York village and led our coach to the vine- State) producer of wonderful Europe- yard down narrow dirt roads bounded an-style Pinot Noirs. One oenophile by stone walls and olive trees. After from California remarked approvingly a tour of the winery and its incred- “I didn’t know you could make a Pinot ible mix of state-of-the-art equipment that wasn’t a fruit bomb”. and ancient buildings (including an Many folks took advantage of our all-stone former cowshed), we enjoyed stop in Malaga to visit the Alhambra, tasting the entire Son Burguera line several did guided bicycle tours, a Mary Novak, Lindy Novak, Stu Baldwin and Harriet Baldwin – Spottswoode wine tast- accompanied by generous portions of few took a beach day and at least one ing in Toscana the local specialty onion and tomato couple made it their own personal tart. At one point the charismatic spa day. It was good to rest up, since winemaker hopped up to stand on a the next day brought Gibraltar (many table so we could all see and hear him! hikers went to the top, even more At Bodega Ribas, we quickly acclimat- folks went up the cable car and walked ed to the shaded terrace of the family down) and, more importantly, the “possession” (Mallorcan aristocratic Spottswoode wine dinner in Riviera’s country manor house) built in 1776. signature specialty restaurant Jacques. The current winemaker is a member of Oceania arranged for us to have the the same family that has been making room to ourselves for most of our din- wine here continuously since 1711, ner – and when other diners entered, Spottswoode wine tasting in Toscana www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 3 Cruising with AIWF

Oceania Riviera from Gibraltar Hillside Sherry luncheon at Emilio Lustau

Spottswoode wine dinner in Jacques Spottswoode tasting in Toscana

Olive market in Casablanca AIWF group lunch at Monvinic in Barcelona

Teaching kitchen aboard Riviera Barrel aging room at Son Burguera

4 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Cruising with AIWF

who was among them but Jacques (very rare) vintage sherry was an unex- himself! We had so many glasses that pected treat – as was their art collection there were several extra service tables (El Greco, Goya, Velasquez). If you brought in to hold the cabernet stems think “I don’t like sherry”, you weren’t until we were ready for them. Lindy on this tour – our formal tasting at gave us a brief tour through the wines, Emilio Lustau included 10-plus (some- and then it was down to the “important how our notes get vague at this point) work” of more eating and drinking – selections which ran from bone-dry not to mention a chance to cement new Manzanilla sherry through an incredibly friendships on this memorable evening. sweet oloroso (how does it stay liquid The 2004 Spottswoode Cabernet Sau- at 40% residual sugar?). The intimate vignon was a special treat, and we all gourmet lunch at Lustau continued our had fun comparing it side-by-side with sherry education, thanks to the gracious the 2010. presence of Federico Sánchez-Pece Next up, Casablanca. With no Salmerón (formerly a Spanish diplomat scheduled AIWF activities, we found and now a sherry professional). Casablanca easier to explore than many Our final full day was at sea, which of us expected – French is relatively gave everyone a chance to fully explore widely spoken, and there were plenty the ship – with such a busy schedule of of taxis waiting for independent travel- interesting ports, it is sadly too easy to Casa Bastlló Barcelona. Its playful look was ers. In addition to the normal sites, miss some of the wonders on Riviera. designed by Gaudi as an homage to the hu- several folks found their way to the For AIWF travelers, the best part of the man skeleton. Our group toured the building main food market (featuring impressive day was definitely our Spottswoode as part of our Barcelona day trip. fish displays) and a few found the olive tasting. What better way to celebrate market. This is a good time to mention our time together than six vintages of that Oceania’s “O” class ships (Riviera Spottswoode Cabernet reaching back and Marina) are the only cruise liners to 1992 and including the 99-point with onboard teaching kitchens. A few Parker-rated 2007 (as Lindy pointed of our travelers participated in the Oce- out, a particularly low yielding year). ania culinary tour in Casablanca, which Look for the “winners” of our comment included in-depth visits to the food contest in a forthcoming Spottswoode markets as well as a chance to learn newsletter – the camaraderie and won- some Morrocan culinary techniques derful wine encouraged impressively back on board. A well-informed source creative entries! Spottswoode wine tasting in Toscana told us a great Oceania food factoid: At Lisbon we disembarked and the line’s per-day budget for staff food our group adventure ended. We all is higher than most other lines’ per-day promised each other to travel together food budgets for their passengers! again as soon as we could, a sentiment The vibrant food market, charming reinforced when we longingly glimpsed historic center, and in-town dock make Riviera’s “O” stack down a charming our next port, Cadiz, one of the favor- street in Lisbon. The rewards of im- ites of Oceania’s Chef Kathryn Kelly. mersing ourselves in the food culture Nearby Jerez gave those who chose and cuisine of each stop, of engaging the chance for an incredible private the sponsoring winery in such depth, AIWF immersion in all things sherry. mean that this may be the first of many Bodegas Tradicional still labels and wax AIWF cruises to come! D seals each bottle by hand, and their The terrace at Bodegas Ribas www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 5 AIWFFestive Savor Recipes Wine Country Mushroom, Butternut Squash & Gruyère Tart 2 large egg yolks pastry out to 12 1/2 by 14 1/2 inches. 1/4 cup crème fraîche Using a knife, trim the pastry to 12 by 1/4 pound Gruyère cheese, shredded 14 inches. Transfer to the baking sheet 2 teaspoons chopped thyme and prick the pastry with a fork all over except for a 1/2-inch border. Bake the 1. Preheat the oven to 375°. Spread pastry for 20 minutes, until golden; the squash on a baking sheet and toss pierce with a fork if it puffs during bak- with 2 tablespoons of the oil. Season ing. Let cool. with salt and pepper. Bake for 25 © Anson Smart,Contributed by Paul minutes, until just tender. Transfer to a 4. Stir the egg yolks, crème fraîche, Roberts courtesy Food & Wine bowl. Increase the temperature to 400°. Gruyère, thyme, 1/2 teaspoon of salt One 1 1/2-pound butternut squash— and 1/4 teaspoon of pepper into the peeled, seeded and cut into 2. Meanwhile, in a skillet, melt the mushrooms and squash. Spread the 1/2-inch pieces butter in the remaining 2 tablespoons mixture on the pastry inside the border. 1/4 cup extra-virgin olive oil of oil. Add the shallot and cook over Bake for 15 minutes, until the cheese is Kosher salt and freshly ground pepper moderate heat, stirring, until softened. melted. Cut into squares and serve. 2 tablespoons unsalted butter Add the mushrooms, cover and cook, 1 large shallot, thinly sliced stirring, until tender, about 7 minutes. Suggested Pairing 1 pound assorted mushrooms, trimmed Season with salt and pepper and remove Paul Roberts, the estate director and cut into 1-inch pieces from the heat. Toss with the vinegar and of Bond Estates, adds nutmeg to 1 teaspoon sherry vinegar nutmeg and add to the squash. the mushrooms in this buttery tart 1/4 teaspoon freshly grated nutmeg because the warm spice works well All-purpose flour, for dusting 3. Line a baking sheet with parchment. with the savory complexity of a 14 ounces chilled all-butter puff pastry On a floured work surface, roll the puff Cabernet Sauvignon. d Savory Ricotta-Squash Tart Instead of appearing in a soup, squash gets cut into rings, caramelized and baked in a tart that can be served with a salad as a starter, or as an unusual side dish.

2 large eggs Kosher salt and freshly ground pepper 14 ounces frozen all-butter puff pastry, 1 pound fresh ricotta cheese thawed but chilled 1 tablespoon heavy cream All-purpose flour, for rolling 1/2 cup thinly sliced shallots (2 large) Two 11-ounce organic acorn squash, 1/2 teaspoon sugar rinsed and dried Toasted pumpkin seeds, for garnish 1 tablespoon plus 1 teaspoon extra- virgin olive oil 1. In a small bowl, beat 1 of the eggs. Contributed by Susan Spungen 2 teaspoons unsalted butter, melted Cut the puff pastryPhoto in half credit crosswise. Robin Everson On courtesy Food & Wine 1 teaspoon honey a lightly floured work surface, roll out 1

6 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org d Festive Recipes piece of puff pastry to a 12-inch square. Mushroom, Butternut Cut a 1/2-inch strip from each edge Pumpkin of the pastry. Brush the edge of the Squash & Gruyère Tart pastry square with some of the beaten Soup with egg. Place the strips around the edge to make a raised border. Chill for 30 minutes. Repeat with the second piece Creole of puff pastry.

2. Meanwhile, preheat oven to 450°. Lobster Using a large, sharp knife, cut off the ends of the squash until you reach Most Thanksgivings include pumpkin the seeds. Scoop out and discard the in some guise. The Rushings’ version seeds. Carefully slice the acorn squash is a pumpkin soup topped with lobster crosswise into 1/4-inch thick rings. bathed in a spicy butter. The natural © Petrina Tinslay, Contributed by Allison Arrange the rings on 2 rimmed baking brininess of the lobster helps bring out Vines-Rushing and Slade Rushing courtesy sheets. Mix 2 teaspoons of the olive oil all the deep, earthy flavor in the soup. Food & Wine with the butter and honey and brush on the squash rings; season with salt and 4 sugar pumpkins or 2 medium Let cool slightly, then scoop the pump- pepper. Bake for 15 minutes, or until butternut squash (about 5 pounds kin flesh into a bowl. the rings are browned on the bottom. total), halved and seeded Reduce the oven temperature to 375°. 6 tablespoons extra-virgin olive oil 2. Meanwhile, bring a stockpot of Kosher salt and freshly ground pepper water to a boil. Prepare a large bowl 3. In a medium bowl, mix the ricotta Five 1-pound lobsters of ice water. Salt the boiling water and with the remaining egg and the heavy 1 stick (4 ounces) unsalted butter add the lobsters. Cover and cook over cream. Season with 3/4 teaspoon 1 large white onion, chopped high heat for 3 minutes. Using tongs, kosher salt and a generous pinch of 2 garlic cloves transfer the lobsters to the ice water pepper. In a medium skillet, heat the 1 thyme sprig and let cool. Twist off the heads and remaining 2 teaspoons of olive oil. Add 1 rosemary sprig reserve. Crack the claws and remove the shallots and cook over moderately 1 bay leaf the meat in 1 piece. Using a heavy high heat, stirring occasionally, until 1 cup medium-dry white wine knife, halve the lobster tails length- golden. Stir in the sugar. 1/2 cup crème fraîche wise, cutting through the meat and the 1 1/2 teaspoons garlic powder shells. Remove the dark intestinal veins 4. Brush the raised pastry borders 1 1/2 teaspoons onion powder from the tails. Transfer the lobster tails with some of the beaten egg. Spread 1 teaspoon cayenne pepper and the claw meat to a large baking the ricotta filling in the pastry squares. 1 teaspoon dry mustard sheet; refrigerate. Arrange the squash rings on top, 1/2 teaspoon ground cumin browned sides up. Scatter the shallots 1/4 teaspoon freshly grated nutmeg 3. Clean out the lobster heads with over the tarts and bake for 30 minutes, 1/4 teaspoon cinnamon a spoon and return the shells to the or until the pastry is golden brown. 1/4 teaspoon ground cloves stockpot. Simmer the shells for 30 min- Sprinkle the tarts with toasted pumpkin utes, skimming frequently. Strain the seeds and serve warm. 1. Preheat the oven to 350°. Drizzle the lobster stock through a fine sieve and pumpkin halves with 2 tablespoons of reserve 8 cups. Make Ahead The tarts can be baked the olive oil and season with salt and early in the day; they can also be pepper. Wrap each half tightly in foil 4. In a soup pot, melt 4 tablespoons frozen for up to 1 week and reheated in and bake on a large cookie sheet for of the butter. Add the onion, garlic, a 375° oven. d1 hour and 15 minutes, or until tender. thyme, rosemary and bay leaf. Cook www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 7 AIWFFestive Savor Recipes Wine Country d over moderate heat, stirring occasion- with heavy-duty foil and spread with dry ally, until the onion is softened, about 8 wood chips; top with another layer of minutes. Add the cooked pumpkin and foil—to catch drips—and a rack. Cover the wine and simmer until the wine has the wok or pan by sealing it tightly with reduced by half, about 5 minutes. Add a lid or sheet of foil.) 6 cups of the lobster stock and simmer for 30 minutes. Remove and discard the 3. Preheat the oven to 375°. In a well- herb sprigs and bay leaf. ventilated area, set the smoker over high heat. When smoke rises from all 5. In a food processor or blender, sides, set the pork on the rack; reserve puree the soup with the crème fraîche. 1/2 cup of the marinade. Cover and Return it to a clean pot. Add enough of smoke for 40 seconds; remove from the remaining 2 cups of lobster stock to Contributed by Jason Alley courtesy Food the smoker. make the soup velvety; season with salt & Wine and pepper. 4. In an ovenproof skillet, heat the oil until shimmering. Add the pork and 6. Mix 1 tablespoon of kosher salt with Smoked Pork season with salt and pepper. Cook 2 teaspoons of pepper and the garlic over moderate heat until browned all powder, onion powder, cayenne, dry Tender l o in w i t h over. Transfer the pork to the oven and mustard, cumin, nutmeg, cinnamon roast until pale pink in the center, 15 and cloves. Bourbon-Rose- minutes. Transfer the meat to a carving mary Sauce board and let rest for 5 minutes. 7. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the 1/2 cup bourbon 5. Pour off the oil and set the skillet lobster tails, cut sides down, and cook 1/2 cup soy sauce over high heat. Add the reserved mari- over high heat until the shells begins 1/2 cup light brown sugar nade and the broth and boil, scraping to brown, 3 minutes. Reduce the heat Juice of 1 lemon up any browned bits in the skillet, until to moderate, turn the tails and add 3 large rosemary sprigs, bruised, reduced to 2/3 cup, 5 minutes. Remove the remaining 4 tablespoons of butter plus 1 teaspoon chopped rosemary from the heat, swirl in the butter and and the spice mixture. Cook the tails Two 1-pound pork tenderloins season with salt and pepper. Stir in the for 2 minutes, basting them with the 1 tablespoon vegetable oil chopped rosemary. spice butter. Transfer the tails to a plate Salt and freshly ground pepper 6. Slice the pork 1/3 inch thick. Serve and remove the meat from the shells. 1/2 cup low-sodium beef broth with the pan sauce and the Smoked- Add the lobster claws to the skillet and 2 tablespoons unsalted butter Onion Soubise. baste with the spice butter, 2 minutes Smoked-Onion Soubise (recipe follows) d per side. Add the claws to the tails on the plate. 1. In a glass dish, mix the bourbon, soy Smoked-Onion sauce, sugar, lemon juice and rosemary 8. Bring the soup to a simmer. sprigs. Add the pork and turn to coat. Soubise Ladle into warmed bowls and garnish Let stand for 1 hour, turning the pork Jason Alley uses rice as a thickener each serving with a lobster tail half every 30 minutes. in this decadent and rustic soubise and a claw. (an onion puree), loaded with cheese 2. Assemble the smoker by spreading and smoky onions. It’s delicious with Make Ahead The soup and lobster can 1/2 cup small, dry hardwood chips over roasted or smoked meats. be prepared through Step 6 and refrig- the bottom of the smoker, then placing 1 1/4 pounds onion, thinly sliced erated for up to 2 days. the drip tray and rack directly on the 2 1/2 tablespoons white rice chips. (To jury-rig a smoker, line a wok 2 tablespoons unsalted butter or disposable aluminum baking pan 1/2 cup heavy cream

8 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org d Festive Recipes 1/2 teaspoon freshly grated nutmeg 1/2 cup shredded Gruyère cheese Celebrated national chefs, local culi- Salt and freshly ground pepper nary rock stars, legendary winemakers 1 tablespoon minced chives and brewmasters, authors, som- meliers, mixologists and other truly amazing talents come together for the 10th 1. Assemble the smoker by spreading Annual San Diego Bay Wine & Food Festival. AIWF Ambassador and Award 1/2 cup small, dry hardwood chips over Winning Chef Gale Gand will be a celebrity guest Chef at this year’s festival! Click the bottom of the smoker, then place HERE to learn more about the Festival coming up November 18th – 24th, 2013! the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan This Recipe Makes 16 with heavy-duty foil and spread with dry 6 eggs wood chips; top with another layer of ½ cup sugar foil—to catch drips—and a rack. Cover 1 pound ricotta (15 ounces is OK-that’s the wok or pan by sealing it tightly with how they package it now) a lid or sheet of foil.) 2 ½ cups flour 1 heaping tablespoon baking powder 2. Preheat the oven to 325°. Place a 1 teaspoon vanilla extract sheet of foil on the smoker rack; poke powdered sugar in a shaker holes all over. In a well-ventilated area, canola oil for frying set the smoker over high heat. When smoke rises from all sides, spread the Special Equipment: onion over the foil. Cover and smoke Small ice cream scoop for 45 seconds. Remove the onion. Paper towels Vita’s Ricotta Frying thermometer 3. In a saucepan of boiling water, cook the rice for 3 minutes; drain. In an Doughnuts by 1. Mix ingredients in order with a enameled cast-iron casserole, melt the wooden spoon being careful not to butter. Add the onion and cook over Award Winning over mix. * moderate heat until softened. Add the rice, cream and nutmeg and bring to a Chef Gale Gand 2. Heat oil in a saucepan to 325 boil. Cover and bake until the onion is This is a recipe taught to me by my Si- degrees. Drop the batter by small ice tender, 30 minutes. Increase the oven cilian decent mother-in-law, Vita Seidi- cream scoopfuls or spoonfuls(use 2 temperature to 400°. Stir the cheese ta. She would make them for her kids teaspoons) into the 325 degree oil and into the onion and bake for 5 minutes. on Sunday mornings and they would all deep fry 3 minutes turning often till Season with salt and pepper; garnish hover as she lifted the hot doughnuts golden brown on each side. Break the with the chives. out of the oil onto a brown paper bag first one open to check it is cooked all for draining. She would have them the way through. Drain on paper towels Suggested Pairing roll the doughnuts in cinnamon sugar or a brown paper bag and sprinkle Lush Malbec. sometimes instead of powdered sugar. heavily with powdered sugar. d I like making them on Easter morning We are looking for your for breakfast as they are kind of egg Do-ahead notes: You can place the favorite Valentine’s recipe shaped while the family is hunting for batter in the refrigerator at this point till dyed Easter eggs (made the night you’re ready to fry, up to 6 hours. You for our next issue of Savor before) outside in the yard. The trick may have to increase the frying time TM This . Submit with your is to find the eggs before Rootie, our slightly to compensate for the colder name and photo of recipe dog, does! batter. You may cut this recipe in half. D to [email protected].

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 9 AIWFAIWF NewBusiness Members Members

What’s New at AIWF AIWF New Members August 2013 – October 2013

Baltimore Chapter Monterey Bay Wichita Chapter Member-at-Large Chef Bob Bannan Chapter Robert Bennett Steven Kaiser Kingsley Berlin John Dugan Kristie Berscheidt Rachel Bloom Edeen Hill Carl & Diane Caton Courtney Butler Courtney Meyer Mark & Susan Douglass Christina Chambreau Bruce Wagner Jeananne Hampel Devin Elmore Beverly McCormick Mindie Flamholz NorCal Chapter Dawn Wavle Nancy Hiteshew Linda Naughton Susan Marciniak J. Stephen Noble New York Chapter John Pardoe Lorraine Bell Kimberly Poole Alan Winsor Become a Nadine Rockwell John E. Shields San Diego Chapter Member of the Rebekah Sidhu Judith Adler Helene Beck AIWF Today! Boston Chapter Chef Nicolas Bour - Patricia Carr Rancho Bernardo Inn Roy Duddy Jennifer Dawn Cantarella Brooks Roberts James & Carol Carlisle Dr. Ed & Dr. Martha Dennis Dallas/Ft. Worth Larrian Gillespie Chapter Mark & Stacy Lindsey Harold Delhommer Paddy Rainwater Geri Sander Dayton Chapter Edward Scheibler Thomas Norwalk Paul & Lori Ward Joni Robbins Raymond & Robbin Russell Santa Barbara Chapter Milwaukee Chapter Merri Berwick Michael & Laura Arnow Michael Goldstone Washington DC David Olson Joseph Formica Susan Vetrovsky Lawrence Powers Bradley & Kate Yoder Join AIWF

10 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Savings for AIWF Members. Login at www.aiwf.org to get promo code. AIWF Business Members

AIWF would like to thank the following sponsor/partners and industry contributors. Their dedication to the success of our mission is valuable and we appreciate their continued commitment to AIWF and its public education about food and drink. Click the name to view business member website.

AIWF National Partners:

AIWF Chapter Business Partners:

Chapter Partner Level Auberge, LLC Monterey Bay Company Chapter Auguste Escoffier School of Culinary Arts Monterey Bay Borax Paper Products, Inc. New York Basil Seasonal Dining LLC Monterey Bay Famiglia DeBartolo LLC New York Bernardus Winery Monterey Bay Renee Kelly’s LLC Kansas City Big Sur Food and Wine Festival Monterey Bay Charles Krug Winery NorCal Cima Collina Winery, LLC Monterey Bay Viader Vineyards and Winery NorCal Fattoria Muia Monterey Bay World of Wine Events, LLC San Diego Forge in the Forest Inc. Monterey Bay Grasings Coastal Cuisine Monterey Bay Il Fornaio Restaurant Monterey Bay Business Partner Level Kitchen Moments Monterey Bay Company Chapter Millennium Travel Monterey Bay TastySites.com Atlanta Nationwide West Monterey Bay Herrington on the Bay Baltimore Pepe International Monterey Bay Laurrapin Grille Baltimore BR Guest Hospitality New York Be Our Guest Inc. Boston Cornerstone Communication Ltd. New York Joliet Junior College Chicago DeBragga & Spitler Inc. New York Marriott Naperville Chicago Great Performances New York Saybrook Point Inn Connecticut Peanut Butter & Co. New York B Feld & Co. LLC Dayton Rick Ellis Food New York Milwaukee Public Market Milwaukee Viader Vineyards and Winery NorCal Andre’s Bouchee Monterey Bay Wine Luxury NorCal

12 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org AIWF Business Members

Sur La Table Pacific NW John A. McQuown NorCal Addison Restaurant at The Grand Del Mar San Diego Jim Pedroncelli, J. Pedroncelli Winery NorCal Clayton Cruise & Vacation Specialist San Diego Elizabeth H. Shattuck NorCal Evans Hotels San Diego Kay Cadei Newby NorCal Fallbrook Winery San Diego Ronald Q. Tom NorCal MARKET Restaurant & Bar San Diego Paris Driggers, San Diego Rancho Bernardo Inn San Diego Sika Wines / Forgotten Barrel ROMESCO Baja Med Bistro San Diego Andrew M. Harris, Harris & Associates San Diego San Diego Marriott Hotel & Marina San Diego Marian Meyers San Diego San Diego Restaurant Management San Diego Don Fulton – CIA Greystone Santa Barbara Villa Capri Ristorante San Diego Juliana Middleton Santa Barbara Jackie’s Zest for Cooking Wichita Tama Takahashi, Tour & Tasting Santa Barbara The Kitchen Place, Inc. Wichita John Askew, The Peabody Orlando South Florida Mark Certonio, South Florida Key West Food & Wine Festival Henry Bronson, Bistro Henry Vermont Linda Fondulas, Newhall Farm Vermont Individual Industry Contributors Dr. Stanley A. Feder Washington DC Company Chapter Joseph Formica, The Wine School Washington DC Bob Bannan, The Center Club Baltimore Darwina L. Neal Washington DC Mitchell S. Platt, CCM, Baltimore David Bennett, Cynosure Wichita Woodholme Country Club Nadine Rockwell, Annapolis Yacht Club Baltimore John Shields, Baltimore Gertrude’s Restaurant at the BMA Barbara Buzzell, The Buzzell Company Dallas/Ft. Worth Nancy B. Mott, Cook’s Corner, Inc. Member-at-Large Patrick Willis, MARC Restaurants Member-at-Large Joseph G. Bartolotta, Milwaukee Bartolotta Restaurant Group Joseph Ortiz, Gayle’s Bakery & Rosticceria Monterey Bay Guido Bandinelli, Travels In Tuscany New York CLICK HERE for more information Thomas Gellert, De Medici Imports New York about AIWF and becoming a local Andre R. Jaglom, Tannenbaum, New York Helpern, Syracuse Chapter or The National organization Barbara P. Kafka New York partner or contact (800) 274-2493 Laura Maioglio, Barbetta Restaurant New York New York Public Library New York Christine Panas, Famiglia DeBartolo LLC New York Join AIWF Bruce McCann, Int’l Culinary Center NorCal

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 13 Chapter Spotlight – Dallas/Ft. Worth AIWF’s Days of Taste® goes BIG in Dallas Photo Credit: Russ Aman

he Days of Taste® program how yeast rises and what grains go for the Dallas/Ft. Worth into making bread. TChapter expanded this year Members of AIWF Dallas/Ft. with the addition of new schools, Worth Chapter, United Way, Baylor new chefs and new sponsors. Hospital and Le Cordon Bleu Culi- Approximately 300 Dallas area nary Institute took children shop- school children were hosted at ping at the Dallas Farmers Market. the Dallas Farmers Market for a The children were taught time culinary, farm-to-table experience management, financial budgeting of a lifetime. skills and teamwork as they worked Children were engaged in a in groups of 5 to select produce sensory experiment to discover to create their lunch. Lunch and cultivate their taste buds while consisted of three salads, a pasta learning about sweet, salty, savory salad, a vegetable salad and a fruit and bitter. They were treated to salad. From simple ingredients the a light snack of orange juice and children made red wine vinaigrette pumpkin muffins and were paired and citrus vinaigrette. When asked with Dallas area restaurant chefs what they tried that was new to who discussed a variety of pro- them, the children replied, pome- duce and took them through the granate, prickly pear, avocado, process of making two different jalapeno, plum and orange juice. salad dressings from scratch. They Children left empowered with the learned about different herbs from knowledge that healthy food is not basil to mint and from rosemary only good for them but tastes to sorrel to expand their knowl- good too. edge and palate from a local They left the Dallas Farmers herb grower. The children also Market with a fabric reusable goody engaged in an experiment from a bag with a can of Allens Popeye Students made three different salads, a pasta salad, a vegetable salad and a fruit salad. local baker of artisan bread to see Brand Spinach, kitchen tools from

Children learn about different grains used Discovering taste buds Going shopping in bread. 14 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Chapter Spotlight – Dallas/Ft. Worth

Mike Piorkowski, Gen. Mgr. of Chefs’ Produce, shows children blood oranges and Meyer lemons.

Chef Sean Cahill of Buffalo Bluez demonstrates how to make the citrus vinaigrette salad dressing.

Boy slices cucumbers

By Robin D. Everson, Chapter Board Member, Vice Chair, Programs and Education Coordinator, Days of Taste® and Scholarship Chair, Chefs’ Challenge Competition Chair - The American Institute of Wine & Food (Dallas/Ft. Worth Chapter) Looking at the differences in an Heirloom Tomato.

Central Market, a Days of Taste® why there are different coolers for dif- Market, Empire Baking Company, refillable water bottle from Snappy ferent types of produce and other food Generation Farms, Le Cordon Bleu, Salads, a Nutrition for Kids booklet for products and how food is distributed. Max’s Wine Dive, Las Colinas Country parents from PCRM, an informational The Dallas/Ft. Worth Chapter’s Days Club, Buffalo Bluez, Physicians poster from the Dallas Farmers Market of Taste® was fun for children, teachers, Committee for Responsible Medicine, showcasing healthy fruits and vegeta- chaperones, volunteers and our partici- NutritionFacts.org, Baylor Hospital, bles, and a wealth of knowledge. pating sponsors. United Way, Leonard Sloan and Associ- The second part of the field trip took The Dallas Chapter’s Days of Taste® ates, Russ Aman Photography, etc. D children to Chefs’ Produce Company to would not have been successful without experience and fulfill the final objec- the support of the community. Special Visit AIWF Dallas/Ft. Worth Chapter at tive of the Days of Taste® Program, “to thanks goes to the Dallas Farmers aiwf.org/dallas for more information establish a connection between class- Market, Whole Foods Market, Chefs’ and calendar of events. room lessons and careers related to the Produce Company, Allens’ Popeye food industry.” Children were shown Brand Spinach, Snappy Salads, Oak the process of how produce is kept, Farms Dairy, Dessert Dreams, Central www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 15 AIWFChapter Savor Spotlight Wine Country– Monterey Bay

AIWF’s Monterey Bay Mary’s Chapter Holds Its Annual Gala at The Beach & Tennis Gala Club, Pebble Beach, CA Mary Chamberlin is a professional chef, caterer and culinary educator based in Carmel, California, whose work embodies a lifetime passion for the world’s finest foods. Mary attended West Valley College, College of San Mateo and the University of California, specializing in Restaurant Management & Catering. Mary then studied at Cordon Bleu and La Varenne, and became proficient in a range of cuisines, including Cantonese, unday, August 25th The Ameri- European and American. can Institute of Wine & Food She founded and operated Mission Gourmet S(AIWF) and Les Dames d’Escoffier Cooking School in Fremont for over 20 years, bringing chef’s from all over the International (LDEI), Monterey Bay world to teach their style of cuisine. She presently teaches part time at home in Chapters rolled out the red carpet at her award-winning professional kitchen. The fall issue 1998 of Better Homes & Pebble Beach’s Beach & Tennis Club to Gardens (Kitchen & Bath Ideas) Magazine, featured her beautifully appointed honor and celebrate Mary Chamberlin, professional kitchen along with a story on her extensive food background. Monterey’s First Lady of wine and food. Mary’s many titles include member of the James Beard Foundation, Chair The five-course dinner was prepared and Member of the Board of the American Institute of Wine & Food Monterey by Mary’s favorite chefs including Matt Bay Chapter, National Vice Chair of the American Institute of Wine & Food, Bolton, Hyatt Highlands Inn; Elias Lopez founder of the Central Coast Chapter of Les Dames d’Escoffier International and John Hui, The Beach & Tennis Club; and Agent for Michel Escoffier the Foundation Auguste Escoffier and the Peter Armellino, The Plumed Horse; and Escoffier Museum of Culinary Arts in Villeneuve-Loubet in the South of France. Justin Cogley, Aubergine at L’Auberge Mary’s association with Michel Escoffier, President of the Foundation Auguste Carmel; with fine wines from Antle, Escoffier, has resulted in her appointment to the Advisory Board of the new Chappellet, Scheid, Fink Family, and “August Escoffier School of Culinary Arts”, continuing her commitment to Caraccioli Cellars. culinary excellence and education. The Master of Ceremonies was David Her flamboyant theme dinners are legendary, and many local charities and Fink, AIWF Monterey Business Member organizations have benefited from her generous donations of these dinners and CEO, Mirabel Hotel & Restaurant as fundraisers. She also volunteers for Meals On Wheels and has served on Group, where attendees were treated numerous committees, raising funds for scholarships and other worthy causes. to appearances by David Dally, Michel Mary is an ardent practitioner of culinary arts with an international flair, and Escoffier, Rachel Mueller, Michel Bouit, has logged over a million miles of travel to prove it. At last count, she has pre- and a live auction headed by Toby pared 140,000 servings of soup. Her late husband, Roy Chamberlin, a retired Rowland-Jones. airline pilot, flew his wife around the world to collect her delectable recipes. Roy photographed Mary’s creations, many of which can be found in her cook- continued... book The Traveling Soup Pot, published in 2011.

16 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Chapter Spotlight – Monterey Bay

Guests gathered outside on the patio before the celebration began.

Michel Escoffier inducting new members into the Disciples of Guests enjoyed viewing all the auction items. Escoffier.

Appetizers and wine were served. 2013 AIWF Monterey Bay Chapter Board Members

Visit AIWF Monterey Bay Chapter at (their aiwf.org/montereybay for more information and calendar of events. D

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 17 AIWF Organization/ChapterSavor Wine Country Events

Your AIWF membership allows you to attend events nationwide!

Founding Members NOVEMBER 2013 DECEMBER 2013 Julia Child 2 Patricia Wells 11-2-2013 5 Holiday Party Richard H. Graff AIWF San Diego (CA) AIWF San Diego (CA) Robert Mondavi Cheninista-Drink Fabulous 6 Charity Luncheon AIWF Washington (DC) AIWF Dayton (OH) Chapters 5 Dine Around - 7 Holiday Event Baltimore, MD Hawthorn Grille AIWF Wichita (KS) Boston, MA AIWF Dayton (OH) 7 AIWF Holiday Party Days of Taste® Celebration AIWF Wichita (KS) Dallas/Ft. Worth, TX at Cellar Rat 8 Gingerbread House Building Dayton, OH AIWF Kansas City (MO) AIWF Milwaukee (WI) Hilton Head, SC 10 Members Only - 13 “Dickens” Christmas Party Pre-Holiday Bubbles & AIWF Dayton (OH) Kansas City, KS Champagne Tasting 19 AIWF Monterey Bay Milwaukee, WI AIWF Pacific Northwest (WA) Christmas Party Monterey Bay, CA 11 MATC Scholarship Dinner AIWF Monterey Bay (CA) New York AIWF Milwaukee (WI) 13 Puritan & Company Dinner Northern California JANUARY 2014 AIWF Boston (MA) Orange County, CA 17 Members Luncheon 7 Dine Around TBD

Pacific Northwest, WA AIWF Monterey Bay (CA) AIWF Dayton (OH) 18 – 24 San Diego Bay Wine & San Diego, CA 20 Save the Date – Food Festival Cooking Class Santa Barbara, CA AIWF San Diego (CA) AIWF Dayton (OH) Vermont 21 Wines of Fall 22 The Second Annual 2014 Washington, DC AIWF Wichita (KS) Cross Border Terroir Wine 24 The Chefs’ Challenge Wichita, KS and Food Event Competition Pacific NW (WA) AIWF Dallas/Ft. Worth (TX) 28 Save the Date – Pasta Table at Guilia AIWF Boston (MA) Event Calendar always updating. For more information on chapter events, please click “Local Chapters” at www.aiwf.org.

18 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Lsike u on Facebook! ENTER TO WIN A $50 WILLIAMS SONOMA GIFT CERTIFICATE by NOVEMBER 30, 2013 To Enter: 1. Go To Facebook.com/aiwfnational and “LIKE” page & 2. Give us your best “Cooking Tip”

All names included in “Likes” or submitted “Cooking Tips” between the dates of November 1 until November 30, 2013 will go into a random drawing. Winners will be notified through a Facebook message on or before November 30, 2013. Chapter Spotlight – San Diego

Executive Chef Nicolas Bour and Chef de Cuisine James Kozak AVANT Restaurant at the Rancho Bernardo Inn; Image courtesy of Rancho Bernard Inn

Nic is a farm to table pioneer with vast experience in NY, Atlanta, and Double Bond Dinner Europe. James was Chef de Cuisine at Charlie Trotter’s in Chicago. AVANT has its own fruit and vegetable garden. The chefs have created many house- made specialties, including mustard, which all attendees received as a take- at home favor. It was a magical evening. To AVAT N learn more about AVANT and to stay On October 3rd, AIWF San Diego welcomed at Rancho Bernardo Inn, visit www. ranchobernardoinn.com/avant. an enthusiastic dining group to the new Double Bond Wines complemented the fabulous menu. John Klacking Ph.D., the biochemist founder of Dou- restaurant AVANT, an AIWF BWR member, ble Bond Winery introduced the wines. Double Bond Winery is a limited pro- at the Rancho Bernardo Inn. Rancho Bernardo duction winery with the sole purpose of making the very best of the four most Inn has a special history with AIWF as one of recognized varietals from the Central Coast. The winery takes great pride in its founding members over thirty years ago. choosing its vineyard partners, including Wolff Vineyards in Edna Valley, La The current talent in the kitchen comes from Vista Vineyards in Paso Robles, and Larner Vineyards in Santa Ynez. The Executive Chef Nicolas Bour and Chef de term Double Bond is used in chemistry to describe the physical unions that tie Cuisine James Kozak. two atoms together to form a molecule. A double bond in nature is much less common than a single bond, stron- ger and much more reactive; creating

20 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Chapter Spotlight – San Diego

will be a follow up wine pickup party at the home of Dr. Stuart and Lisa Lipton with catering by Lisa. Double Bond will also be pouring at the San Diego Bay Wine & Food Festival this November. To be in touch directly with Double Bond Wines and to order wines, go to their website, www.doublebondwine.com.

Upcoming Chapter Events & News From Left to Right: Susan Buxbaum - AIWF San Diego Chapter Chair, Diane Gotkin - Chapter Treasurer, John Klacking - Double Bond Winery, Lisa Lipton - Past National & AIWF continues the fall season with Chapter Chair, Vickie Mogilner - Immediate Past Chapter Chair, and Mary Lou Mc Clellan - an exciting November. In conjunction Chapter Board Member; Photo courtesy of James King with Adventures by the Book and The Lodge at Torrey Pines in La Jolla, on many more possibilities to form new The all-inclusive cost of the dinner was Saturday, Nov. 2nd, at 4:00 pm, there bonds in exciting new molecules. The $120 members/$135 non members/ will be a reception where Patricia Wells inspiration in Double Bond’s winemak- guests, thanks to the generosity of will speak and sign copies of her new ing approach can be described by the AVANT in its pricing and the donation book, The French Kitchen Cookbook. bonds it shares with this most fascinat- of the wine by Double Bond. For more of Patricia’s cuisine, there ing science and elusive art; interact- With Double Bond on the wine lists at will also be an a la carte dinner menu ing to innovate and redefine classic John Georges, Bar Masa, and Bouchon prepared by Chef Jeff Jackson at The wines. Double Bond’s winemaker, John in Las Vegas, the Beverly Hills Hotel Lodge at Torrey Pines, an AIWF Busi- Thunen Ph.D., has been making world- and Four Seasons in Beverly Hills, The ness member. class wines for over 30 years. Since Loft at Montage in Laguna Beach, and Thanks to AIWF San Diego Board the first Double Bond vintage in 2007, locally at AIWF Restaurant Members Members Ken Loyst and Michelle Met- each of its handcrafted wines continues AVANT and Market Restaurant + Bar ter, the San Diego Bay Wine & Food to earn top awards. This September, to name a few places, it also belongs Festival is celebrating its tenth anniver- Double Bond was chosen to be part of in our members’ cellars. Double Bond sary November 21-24. Learn more at the SWAG package at the Emmys. took wine orders at the dinner. There www.sandiegowineclassic.com, including events with AIWF Ambassadors Gale Gand and Roy Yamaguchi. The AIWF San Diego Scholarship Program is a beneficiary of funds raised at the festival auctions. The chapter is in the midst of scholarship interviews now. Last year the chapter awarded a total of $35,070 to fifteen recipients. AIWF San Diego also has an active Days of Taste® program, under the direction of Dr. Lee Jaret. The program includes a science lesson on taste, a classroom visit by a farmer with each student taking home a produce bag, a classroom visit by a chef who demonstrates preparation of healthy snacks, AIWF National Founders at AVANT from Left to Right: Anne Otterson, Piret Munger, Veryl Mortenson, and Teddie Lewis Pincus. They were also instrumental with others in and a field trip to the strawberry fields bringing The AIWF Culinary Collection to UCSD; Photo courtesy of James King in Carlsbad for a morning of picking. www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 21 Chapter Spotlight – San Diego

Photo Credit: James King MENU – October 3, 2013

Study of Heirloom Beets Hibiscus, Goat Cheese Granite, Tarragon

Double Bond Larner Syrah 2009 Received a Double Gold Medal by unanimous vote at the 2013 San Francisco Chronicle Wine Competition, the world’s largest competition for American Wines, placing it in the top 3% of 6,000 wines entered. Photo Credit: James King v Venison Carpaccio Lombroso Agrodolce, Dandelion, Smoked Honshemiji

Double Bond Wolff Pinot Noir 2008 v Tangerine Olive Oil Poached Prawns Shiro Miso, White Corn, Kaffir Lime Photo Credit: James King Double Bond Edna Ranch Chardonnay 2011 v Duroc Pork Trio Preserved Lemon, Kabocha Squash, Espresso

Infinity + 17 A new wine which is a blend of Syrah, Cabernet Sauvignon, Malbec, Photo Credit: Dr. Stuart Lipton and Mourvedre. This was a special treat from the vintner and will be available later in the year. v Chocolate Panna Cotta Toffee, Butter, Salted Caramel, Orange

Double Bond Wolff Pinot Noir 2009 Rated the second highest wine out of 440 in a double blind

Photo Credit: James King scoring format at the 11th Annual Pinot Shootout.

22 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Chapter Spotlight – San Diego

AIWF San Diego takes kids from Discovery Elementary School to visit Strawberry fields as part of their Days of Taste® program.

From Right to Left: Chapter Chair Susan Buxbaum and Board Member/Co-Scholarship Chair Steve Pagano along with the scholarship recipients for study in 2013: Kyle Zimmer- maker - San Diego Culinary Institute, Carol Vo - International Culinary School at The Art Institute of California - San Diego, Marcylyn Newsome - International Culinary School at The Art Institute of California - San Diego, Adam Godlove - International Culinary School at The Art Institute of California - San Diego, Chaine des Rotisseurs recipient Stephanie Gosselin , Lauren Baker - Peter Neptune School of Wine, Chaine des Rotisseurs recipient Rebecca Romero, Magdalena Velasquez - San Diego Culinary Institute, Mike King - Peter Neptune School of Wine, Marisela Cervantes - San Diego Culinary Institute, Chaine des Rotisseurs recipient Magdarline Winbald, Sarah Colton - Grossmont Community College (not pictured: Michael Bolmey - SDSU, Nolan Cooper - Peter Neptune School of Wine, Erica Chef Michel Stroot has a very attentive Llanos - Cal Poly San Luis Obispo, Lindsay Pomeroy - Peter Neptune School of Wine, Jason audience as he explains the benefits of the Rivas - Culinary Institute of America at Greystone, and Jesse Rodriguez - WSET Diploma at healthy food he is preparing for the class Grape Experience) Photo Courtesy of San Diego Bay Wine & Food Festival to taste.

AIWF San Diego is further pleased & Food Festival and BWRs Clayton Forgotten Barrel, Loews Coronado Bay to have The AIWF Culinary Collection Cruise & Vacation Specialist, Market Resort, and Villa Capri Ristorante for all at UCSD and has hosted many excit- Restaurant + Bar, AVANT/Rancho their support. ing events with the library. For online Bernardo Inn, Addison Restaurant Come visit us in sunny southern reference or to visit the collection of at the Grand Del Mar, The Lodge at California! D 6,701 titles, please be in touch with the Torrey Pines/Evans Hotels, Fallbrook collection curator Lynda Claassen at Winery, Romesco Baja Mediterranean For more information or schedule of [email protected]. Bistro, San Diego Marriott Marquis and upcoming events AIWF San Diego AIWF San Diego would like to thank Marina, Edgewater Grill/San Diego Chapter: www.aiwf.org/sandiego its chapter partner San Diego Bay Wine Restaurant Management, Sika Wines/

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 23 Chapter Spotlight – Wichita

AIWF-Wichita’s Midwest Beerfest 2013 C elebrating 13 years in 2013. What could be better?

What AIWF-Wichita event allowed people to taste beer and malt products from around the world including an outstanding selection of microbrews from Kansas, purchase tasty food from local restaurants, bid on Silent Auction items to benefit Children’s Miracle Network Hospitals — all while taking a “sip for a scholarship?” It was this year’s Midwest Beerfest!

”2013 was better than ever,” said Guy Bower, founding member of AIWF-Wichita and founder of the Beerfest. “It was a larger venue with more new craft beers, more Kansas microbrews and a very enthusiastic crowd. I’m continually amazed at the passion Kansans have for beer and their demand for high-quality craft beers. This three-day event began on Wednesday, Sept. 18, with an outstanding Spiegelau/Riedel Beer Glass seminar and tasting hosted by Doug Reed, Regional Territory Manager, Riedel USA. More than 40 beer aficionados attended to learn about the beer and how it tasted served in the proper glass for the type of beer poured. The beer served was from Boulevard Brewing Company in Kansas and brewery representative Jeff Stanley provided attendees with spe- cifics about the beers. Attendees were given the tasting sets to take home to enjoy the beer, according to Reed, the way it was “supposed to be savored.” “I’m always amazed when I taste wine or beer in a regular glass and then taste it in a Riedel glass. It’s so much better,” said Greg Rowe, Wichita chapter chairman. “I don’t think any beer or wine should be consumed out of anything but a Riedel glass, one that is made specifi- cally for that varietal or style.” On Friday, Sept. 20, three beer dinners were held throughout Wichita at various restaurants and hotels. At the Marriott Wichita special guest PHOTO CREDIT: Travis Heying 24 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Chapter Spotlight – Wichita

hosts Ronan Noonan and Del Mack On Saturday, the Midwest Beerfest from Diageo Brands presented six Grand Tasting and Silent Auction took beers from Smithwick’s and Guinness. place at Century II Exposition Hall. The menu, created by Executive Chef The line for the event started hours Peter Moretti, was perfectly paired before the doors opened. Once inside, with the beers and dinner participants ticket holders received a tasting mug, enjoyed having the beers showcased in program guide and a key to the world such fashion. of beers. “I loved the pairings,” said Elizabeth “This year’s Beerfest utilized the entire PHOTO CREDIT: GUY BOWER Sauer, Midwest Beerfest co-director Expo Hall, offering more than 30,000 and AIWF-Wichita co-programs direc- square feet of beer-related fun to at- tor. “The food was fabulous as always tendees,” said Beth Bower, Beerfest and Chef Peter went out of his way to co-director. “Amazingly, the event went make the evening special.” off without a hitch. It was one of the The dinner at the DoubleTree by smoothest Beerfest’s we’ve had. Hilton Wichita Airport featured Boule- More than 350 beers were available to vard Brewing Co. with special host Alex sample along with great food from local Rodriguez, a cellarman with Boulevard. restaurants including pizza, wings and Ice sculpture by DoubleTree by Hilton Wich- Guests enjoyed the beers in an amaz- brauts. Various vendors sold jewelry, ita Airport Executive Chef Larry Walker, chef ing atmosphere created by DoubleTree promoted the Beerfest Facebook page for the Boulevard Beer Dinner. Catering Manager and AIWF-Wichita through a TagMeCam booth, and of- PHOTO CREDIT: JOHN PALADINO board member Pam Anderson. Execu- fered information about various causes tive Chef Larry Walker out-performed and businesses. himself again, said AIWF host Mike And, if the beers offered in the Grand Palmer with his Espresso-spiced Beef Tasting weren’t enough, this year saw Tenderloin and Stuffed Quail with an the return of the “Reserve Beer” room. Apple Bacon Dressing entree that was Attendees paying an extra charge finished with a Stout-infused demi received a special Spiegelau footed glace and Brandy Dijon Sauce, Root beer glass to taste more than 25 high- Vegetable Mash and Spinach and end, limited release beers and sample Mushroom Ragout. foods from DoubleTree by Hilton Promoting the Midwest Beerfest Beer Din- ners with founder Guy Bower and hosts The third dinner at Larkspur Bistro & Wichita Airport. Brett Harris and Sierra Scott of “The Brett Bar featured the beers of Peace Tree “Each year the festival gets bigger and Sierra Show” on KSCW-TV in Wichita. Brewing Co. out of Knoxville, Iowa. and better,” said Randy Sauer, “and Vice President and Owner Dan McKay the Reserve Beer Room was especially and his wife Becky were on hand to outstanding!” take guests through a tour of the Also back by popular demand was brewery and the philosophy behind it. the 4th “Midwest Wingfest” a chicken Becky McKay’s presentation on hops wing Cook-off contest featuring chicken was very informational, said Bower, wings prepared by local restaurants and interesting. and chefs. The proceeds benefited “By the way, the pairings were excel- Children’s Miracle Network Hospitals lent if I do say so myself! My compli- at Via Christi Health. Winners were AIWF-Wichita Board members L-R: Jane ments to the chef (owner and Executive chosen and received plaques for Nelson, Days of Taste Chair; Greg Rowe, Chapter Chair, Janne Rowe and Peggy DiS- Chef Ty Issa) again,” said Dan McKay. Most Traditional, Peoples’ Choice and tefano, Executive Assistant. “We are pleased that our beer is in Most Unique. PHOTO CREDIT: JOHN PALADINO Wichita and being enjoyed.” Children’s Miracle Network Hospi- www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 25 AIWFChapter Savor Spotlight Wine Country– Wichita

Photo credit: John Paladino

tals was the beneficiary of the Silent Auction and more than $11,000 was raised to help children in Kansas. Monies raised from the Midwest Beerfest help support the AIWF-Wichita Chapter’s Terry Palmer Memorial Culinary Schol- arship Fund for local culinary or hospitality students, chefs, or those in the food and beverage industry pursuing education. Sponsors and Partners for the event included: American Institute of Wine & Food-Wichita Chapter, Budweiser/House of Schwan, Cabot Cheese Cooperative, Children’s Miracle Network Hospitals at Via Christi Health, Clear Channel Radio, Creekstone Farms Premium Beef LLC, DoubleTree by Hilton Wichita Airport, Goebel Liquor, 102.1 The Bull/107.3 The Brew, Larkspur Restaurant & Bistro, LDF Sales & Distributing Inc., Pepsi/Aquafina, Pratt Industries, USA; Riedel, Specs Eyewear, Photo credit: John Paladino Splurge Magazine, Standard Beverage Corporation, The Good Life Radio Show, The Spice Merchant, The Wichita Eagle, Via Christi Volunteers-Partners in Caring, Waste Connections Restaurants and those who participated in the Chicken Wing Contestants were: Buffalo Wild Wings, DoubleTree by Hilton Wichita Airport, Douglas Avenue Chop Shop, Larry Buds Sports Bar & Grill, Old Chicago, TGI Fridays, The Anchor, and Ben George-Treat American Dining at The Beech Activity Center. “I’m proud of our AIWF Wichita Chapter and what we have done locally as well as regionally to enhance this growing trend,” Bower said. “I’m counting the days until Midwest Beerfest 2014.” D

For More on AIWF Wichita and Upcoming Events go to: Photo credit: John Paladino www.aiwf.org/wichita

26 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Travel & Adventure

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 27 TravelAIWF Savor& Adventure Wine Country Rolling through the Outback on the Indian Pacific’s Christmas Train Story and Photos John Blanchette CREATORS SYNDICATE

Elegant dinning car It was mid December and a heat wave had embraced the country. Record setting temperatures were searing the land from high 90s in Sydney and Adelaide to blast furnace heat in the great Outback. Fires were raging throughout the country.

28 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org Travel & Adventure

Ho Ho makes friends with the locals. When asked the age of the baby the answer was “O.”

But we were cool, riding the air-con- train were 25 journalists, Brian McFad- the train encouraged deep sleep. ditioned Indian Pacific railway across den, one of the country’s top recording Each berth had its own sink, toilet and the southern expanse of Australia to artists and a popular TV figure, and a shower facilities. Regular updates and the west coast city of Perth, a four-day well-known visitor from the North. We travel commentary on the ever chang- transcontinental tour through the vast, were on the Christmas Train, stopping ing landscape were reported on the endlessly changing and sparsely popu- in remote towns and railroad depots to cabin speakers and optional music was lated plain of central Australia. bring Santa, toys and entertainment to also available. The landscape took focus through the the children and families that work the Along the way large groups of kanga- large windows on the train, begin- isolated ranches and mines in this great roos and emus were visible through the ning with the thick Eucalyptus canopy stretch of land. windows as well as an occasional cam- draped over the valleys and gorges of The train was also raising awareness el, lots of sheep and cattle, a menag- the Blue Mountains outside of Sydney and funds for the Royal Flying Doctor erie of birds including galah, beautiful through the undulating hills and farm- Service which brings much needed pink throated, white and grey feathered lands of the Great Dividing Range and medical care to remote areas of cockatoos, the magically fluting mag- the starkness of the salt lakes and sand central Australia. pies with their enchanting songs, the dunes of central South Australia. TV stations had sent camera crews joyous squawking of the starlings, and Millions of stars revealed themselves and there were newspaper and maga- the trains logo, the wedge-tailed eagle in the pitch dark night skies, illumi- zine reporters from all over Australia on soaring above the scorched earth with nating the wild and untouched, but board, along with a journalist from the wondrously and naturally manicured London Times and yours truly, the sole expanses, amazingly clean and as well American covering the annual event. laid out as a deliberately planted city The Indian Pacific journey ranges over park. The journey ended with a straight 2,700 miles from coast to coast and shot passage of rail, the longest in the began operating in 1970. The train is world at about 300 miles, across the one of the great rails of the world with arid and infertile Nullarbor Plain and sleeping cars and wide windows that into the green zone of Perth on the expose the magnificent vistas which west coast. unspool like a documentary film as you travel the country. The night was deaf- In addition to regular riders and One of the isolated stops for the Indian Pa- vacationers, aboard the half-mile long eningly quiet and the gentle rocking of cific in the great Outback www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 29 Travel & Adventure

Youngster eagerly awaiting Santa in one of the remote mining towns along the Christmas Train route a massive seven-foot wingspan and an on to several tiny whistle stops in the eye for native fauna as well, including Outback, including the town of Cook, rabbits and other small creatures that with a population of four. Santa was scuttled along the flat lands. greeted and known as “Ho Ho” in Other welcome amenities on the train a remote stop near an indigenous included the club lounge and dinning settlement. car, the Queen Adelaide, where the The last stop in the Outback was drinks and gourmet meals were served. the mining town of Kalgoorlie, with a They were included in the travel pack- checkered history of dance halls and age and enjoyed fully by the journalists, debauchery, but this year it provided Other locals especially the club car, which was a the largest turnout on the tour. Along favored site for imbibing and viewing. the way parents drove their children Chefs prepared the meals on board hundreds of miles to meet the train at in the specially designed kitchens the various depots to celebrate and seasoned staff served in elegant the holiday. surroundings. For information on the Christmas It’s like train travel from an earlier, Train, the Indian Pacific and other rail more gentile age. Costs range be- tours available in Australia, from north tween $1,600 and $3,500 (the Austra- to south as well as east to west, contact lian dollar is on par with the American Great Southern Rail at www.greatsouth- dollar) depending on the level of ser- ernrail.com.au. D Children of Kalgoorlie welcome Santa and Brian McFadden vice. In the peak months of August to December there are two trains a week and about 70,000 ride the rails each year. John Blanchette is a freelance travel writer, Outside of Sydney, Adelaide and television producer and owns a public rela- Perth, the Christmas train stopped in tions company in Santa Monica, California the town of Broken Hill, where children from the Assumption School sang Christmas carols with Brian then

30 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org From the Garden “ Kids Grow Green”, C ash for Cabbages

Iowa State Winner-Lily Herrmeyer 2012

ardening teaches kids where In 2002, Bonnie Plants initiated the ers select a class winner, based on size, food comes from, healthy 3rd Grade Cabbage Program with a appearance and maturity and that sub- Geating and raises their environ- mission to inspire a love of vegetable mission is entered in a state scholarship mental consciousness. gardening in young people. Each year, drawing. The state winners are random- A great way to get kids started in the Bonnie trucks more than one million ly selected by each state’s Director of garden is the National Bonnie Plants free O.S. Cross cabbage plants to 3rd Agriculture, and Bonnie Plants awards a Third Grade Cabbage Program, it’s Grade classrooms across the country. $1,000 scholarship for education to one free to any third grade classroom in (O.S. stands for oversized… these cab- student in each state. the country (Exceptions: Alaska and bages can grow upwards of 40 pounds As one of the first companies to Hawaii) and teachers can register NOW making the initiative engaging and fun sponsor a national vegetable gardening at http://bonniecabbageprogram.com/ for kids)! initiative for kids, Bonnie Plants has de- for the 2014 program. Bonnie Plants Teaches distribute 2” plants with livered over 11 million cabbage plants, will truck 2”cabbage plants to every instructions, provided by Bonnie, to nationwide, in the past 12 years, foster- third grade classroom, whose teachers students to carry home and grow. At ing an interest in gardening, healthy register for the program. the end of the growing season, teach- eating, and the environment.

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 31 From the Garden

“The Bonnie Plants Cabbage Pro- gram is a wonderful way to engage children’s interest in agriculture, while teaching them not only the basics of gardening, but the importance of our food systems and growing our own”, said Stan Cope, President of Bonnie Plants. This unique, innovative program exposes children to agriculture and demonstrates, through hands-on experience, where food comes from. The program also affords our youth with some valuable life lessons in nurture, nature, responsibility, self-confidence and accomplishment”.

Why a cabbage? Cabbages were the first plant sold by ARKANSAS STATE WINNER-Emily McTigrit Bonnie in 1918. The cabbages used for 2012 the 3rd grade program are OS Cross (Over-sized), which is known for produc- ing giant, oversized heads, making the process even more exciting for kids. The biggest cabbage grown in the contest weighed in at 65 pounds!

Classroom pic Bonnie Cabbage Program

Washington State Winner- Jael Clark 2012 California State Winner- Adin Ackerman 2012 North Dakota State Winner- Saige Hoerner 2012

West Virginia State Winner- Nicole Butler 2012 Florida State Winner- Chase Newton 2012 Pennsylvania State Winner- Kyle Ganoe 2012 32 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org From the Garden

free O.S. Cross, or “oversized,” • Survey Your Space: Bonnie O.S. cabbage plants to third grade cabbages need at least three feet on classrooms whose teachers each side to spread out. If you don’t have signed up for the program have that much space, use a large online at www.bonnieplants. container. com. If nurtured and cared for, • Supplement Soil: Work some com- kids can grow green, giant cab- post into the soil – cabbages love bages, some tipping the scales nutrient-rich soil. at 40 pounds! • Feed the Need: Start your cabbage Launched nationally in 2002, off right with an all-purpose vegeta- the program awards a $1,000 ble fertilizer, then fertilize it every 10 scholarship to one student in days to keep it growing strong. each participating state. At the • Water Wisely: Your cabbage needs end of the season, teachers from at least one inch of rainfall each each class select the student week. If it doesn’t rain, use a water- who has grown the “best” ing can or garden hose to gently cabbage, based on size and ap- water your plant at soil level. pearance. A digital image of the • Tend To Trouble: Keep weeds out of cabbage and student is submit- the cabbage patch – they compete ted online at www.bonnieplants. for the food and water your cabbage com. That student’s name is needs. Be on the lookout for brown then entered in a statewide or white moths – these come from drawing. State winners are ran- worms that love to munch on cab- domly selected by the Commis- bage. If you see any, get rid of them sion of Agriculture, in each of 48 right away. Cold weather can dam- particpating states. age your cabbage. If the weather “Over the course of the past gets below 32° F, cover your 11 years, the Bonnie Plants cabbage with a bucket or clothe Cabbage Program has proved to be covering. Kids Grow Green: Cashing in Cabbage: an exciting, worth-while experience • Hefty Harvest: In just 10 to 12 Kids across America are growing, and that children, teacher, parents and weeks, you should have a huge head some are earning, a lot of “green” grandparents across the country have of cabbage you can be proud of. participating in the National Bonnie embraced. We’re pleased and proud to Plants Cabbage Program. This year, provide our youth with this enjoyable Green thumbs and perseverance can more than 1.5 million third graders and enriching opportunity and engage pay off, providing participating children in 48 states have gotten hands-on their interest in the art and joy of gar- with as great sense of pride and ac- gardening experience growing colossal dening”, said Cope. complishment, a humongous cabbage, cabbages with high hopes to win “best Getting It Growing: Growing a colos- and for the lucky state winner…. the in state” and receive a $1,000 scholar- sal cabbage may seem like a giant beginning of an educational fund for ship towards education from Bonnie undertaking for little kids, but it’s easier college. To see the 2013 winners and Plants. Each year Bonnie Plants, the than you think. All you need to do is: learn more about the 2014 contest, visit largest producer of vegetable and herb • Let the Sunshine In: Cabbages need www.bonnieplants.com. D plants in North America, with 65 grow- at least six hours of full sunlight, ing stations across the country, trucks more if possible.

www.aiwf.org d FALL/WINTER 2013 a SAVOR THIS d 33 AIWF Savor Wine Country

34 c SAVOR THIS b FALL/WINTER 2013 c www.aiwf.org