Tuesday, July 26, 2016

7/26 LABEL EXPERT DAISY FREUND, FARM ANIMAL WELFARE, WILLIAM CARTER, THE CANYON VILLA BED & BREAKFAST, 10 BEST WINE COUNTRY HOTELS, USA TODAY

LABEL EXPERT DAISY FREUND - HOW CONSUMERS CAN BETTER UNDERSTAND LABELS ON ANIMAL PRODUCTS AND THE IMPACT SOME LABELS MAY HAVE ON FARM ANIMAL WELFARE

LABEL CONFUSION, HOW DO YOU PICK YOUR PORK OR BEEF OR CHICKEN?

As we enter the height of the summer months, more and more of your listeners will be picking up ingredients for their picnics and cookouts. At the grocery store they will be bombarded with a multitude of labels and terms. There’s grass-fed, free-range and Certified Humane; humanely-handled, organic and much more. Significant animal welfare announcements from huge companies like Perdue, Whole Foods, and WalMart have made this issue national news. And according to new national research consumers are taking notice with nearly 7 out of 10 (69%) paying attention to food labels that indicate how an animal was raised. But those labels are often hard to understand and may not mean what you think they do.

ABOUT DAISY - Director, Farm Animal Welfare Campaign - ASPCA Anti-Cruelty:

Daisy Freund is a Director on the ASPCA’s Farm Animal Welfare team. In her role, Daisy develops and implements education and advocacy campaigns that improve conditions on industrial farms and drive transparency in animal agriculture so that consumers can make informed choices. Daisy joined the ASPCA in 2012, bringing to the job a diversity of experience in food systems and communications, including farming, restaurant management, public relations and journalism.
Before joining the ASPCA, Daisy worked at Glynwood Farm providing daily care to their cattle, goat and sheep herds as well as their laying hen and broiler chicken flocks. Prior to that Daisy managed Heaven Restaurant, a social enterprise in Rwanda offering food sourced locally from cooperatives and hospitality and culinary training for Rwandans. While there, Daisy completed her master’s thesis on the Ankole-Watutsi breed of cattle native to Rwanda. Articles she has written on farm animal welfare have been published in The Atlantic and Grist.


Daisy graduated from Dartmouth College with a B.A. in English. In November, 2011 she received her Master’s degree in Food Culture and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. Daisy currently resides in Brooklyn.

WWW.ASPCA.ORG


CHEF WILLIAM BLOXSOM-CARTER –OWNER, THE CANYON VILLA BED 

VOTE FOR THE CANYON VILLA IN THE USA TODAY'S TEN BEST WINE COUNTRY HOTEL/BED & BREAKFAST CATEGORY!

Chef William S. Bloxsom-Carter previously worked as the Executive Chef, and Food and Beverage Director for the Playboy Mansion West for over two and half decades. A frequent wine judge he constantly looks for wines to pair with his foods for the multitude of foods he presents. Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

ABOUT THE CANYON VILLA:
The Canyon Villa, where weary wine lovers revive

Like an Italian villa perched on a Tuscan hillside, the Canyon Villa bed and breakfast pampers wine lovers touring Paso Robles wineries or couples seeking a charming retreat. The Canyon Villa offers an intimate setting, lavish amenities, fine food and an ideal location.

At the Canyon Villa, we offer only four guest rooms, each uniquely decorated and each appointed with luxurious extras such as spa tubs and lush towels. You can enjoy your gourmet breakfast in the courtyard or our dining room.

We also offer a cozy great room for relaxing with other guests, and a wine tasting with hors d'oeuvres every afternoon between 5 p.m. and 6 p.m. In the summer, enjoy your wine and appetizers in our lovely shaded courtyard, with its trickling fountain and evening breezes.

Beyond the elegant setting of our inn, take a leisurely stroll through our eleven acres while admiring the views. Visit the local wineries, and then enjoy an evening meal at one of Paso Robles' fine restaurants. The Canyon Villa is also the ideal bed and breakfast for day trips to other locales, such as Hearst Castle or Cambria's art galleries.

Indulge your love of wine or your love of each other. Plan a romantic getaway to charming Paso Robles, and plan to indulge in the intimacy and luxury of the Canyon Villa.

The Canyon Villa Bed & Breakfast
1455 Kiler Canyon Road
Paso Robles, CA 93446
805-238-3362

WWW.THECANYONVILLA.COM




Monday, July 25, 2016

7/25 JEAN ARNOLD SESSIONS, SONOMA COUNTY VINTNERS, SONOMA WINE COUNTRY WEEKEND, PARIS NABAVI, SANGRITA GRILL + CANTINA, MAUI RSVP, THE NABAVI LEGACY FUND

JEAN ARNOLD SESSIONS – EXECUTIVE DIRECTOR, SONOMA COUNTY VINTNERS - SONOMA WINE COUNTRY WEEKEND (SEPT 2-4)

YOU’LL THINK YOU DINED AND WENT TO WINE HEAVEN
The first thing you notice at Sonoma Wine Country Weekend is the decided lack of distance between yourself and the people who grow and make some of the world’s most amazing wine and food.For three delicious, decadent days get up close and personal with Sonoma County’s full bounty of flavors. Rub shoulders with winegrowers, winemakers and chefs, from pioneers to up-and-comers. Named one of America’s top three wine charity fundraisers, it’s quite possibly the most fun you’ve ever had while supporting our community, with over $20 million dollars raised to date.

Sonoma Wine Country Weekend is Sonoma County’s signature, and largest, charity event, bringing together over 200 of Sonoma’s top winemakers and growers, along with a collection of the area’s best chefs. Jointly produced by the Sonoma County Vintners and the Sonoma Valley Vintners & Growers Foundation, all proceeds benefit local Sonoma charities. Since its inception, Sonoma Wine Country Weekend has raised over $20 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities.

1
AT GEYSERVILLE
SEPTEMBER 2ND - 6:30PM TO 10:00PM
Dine, drink and dance under the stars poolside Friday night at this iconic Sonoma County winery.

2
AT HEALDSBURG
SEPTEMBER 3RD - 11:00AM TO 4:00PM
Sample the county's best from over 200 wineries and top chefs from throughout Sonoma County.

3
AT KENWOOD
SPONSORED BY TRICORBRAUN WINEPAK
SEPTEMBER 4TH - 12:30PM TO 7:00PM
Mingle with Sonoma's first families and bid on exclusive items while supporting kids in our community.

ALL WEEKEND LONG – THROUGHOUT SONOMA COUNTY
SPONSORED BY TRICORBRAUN WINEPAK

SONOMAWINECOUNTRYWEEKEND.COM


PARIS NABAVI FROM SANGRITA GRILL + CANTINA TELLS US ALL ABOUT MAUI RSVP AND THE NABAVI LEGACY FUND

Sangrita Grill + Cantina is the newest restaurant concept from Chef Paris Nabavi, creator and owner of Pizza Paradiso Mediterranean Grill in Honokowai and the award-winning Cilantro Mexican Grill in Lahaina.

Chef Paris Nabavi is an active member in the community and takes a special interest in educating young people about healthy eating and sustainable agriculture. His current initiatives include partnering with Maui School Garden Network to sponsor organic seed for school gardens throughout the island of Maui, Molokai, and Lanai for the last four years. Chef Nabavi also supports the efforts of Grow Some Good in Maui’s local schools by creating hands-on outdoor, edible classrooms to cultivate curiosity and connect students to their food sources, and inspire better nutrition choices.

MAUI RSVP
Nabavi Legacy Fund

► What is Maui RSVP?
Maui RSVP is a new semiannual dining promotion launched by award-winning Chef Paris Nabavi to raise money for vital Maui organizations. They are eight nonprofits that focus on youth in agriculture, arts, education and wellness—areas that are critical for the well-being of Maui’s next generation.  (RSVP - Restaurants Support Vital Programs)

► How does the program work?
For a 10-day period during the months of May (May 27 – June 5) and September (Sept. 23 – Oct. 2, 2016), participating restaurants will offer “50% discount on selected entrees from 5 pm – 8 pm” or a similar dining incentive exclusively for Maui RSVP. Participation fee by restaurants and food & beverage industry members will go directly to the Nabavi Legacy Fund for the eight nonprofits.

► Who is eligible to participate in Maui RSVP?
Both businesses and individuals—are invited to join. This includes:

Chefs
Restaurants
Farmers
Vendors
Distributors
Individuals
Foundations

► How do I participate?
Restaurants are invited to join Maui RSVP by donating $1,000.00 to the Nabavi Legacy Fund. Others can donate any amount. We appreciate your contributions in all forms!

► How will the program be marketed?
All participants in the Maui RSVP program will be included in advertising placed locally in Maui No Ka ‘Oi Magazine (Sept. 2016), Pacific Media Group, Paradise Television / Visitor Channel and via public relations and social media. Marketing exposure will range from the restaurant’s name to logo and perhaps even a color photo on all promotional material, including print advertising, radio, television and social media.

► Who are the beneficiaries?
The eight beneficiaries of the Nabavi Legacy Fund are: Book Trust, Grow Some Good, Imua Family Services, Kids Cook / Teens Cook With Heart, Maui Academy of Performing Arts, Maui Culinary Academy, Maui Food Innovation Center, and Maui School Garden Network. These nonprofit organizations all share a commitment to enhancing the lives of Maui’s youth.

► How is the money disbursed?
Contributions go directly to the Nabavi Legacy Fund - 60% to Grants Central Station for annual distribution, 25% for Endowment, 15% for ongoing, annual administration, marketing and grant management by Grants Central Station. The Fund is managed by the Grants Central Station and will be distributed to the eight beneficiaries annually. The Maui RSVP program launched and is currently managed through a $20,000 grant made by the Makana Aloha Foundation.

► Why is Chef Nabavi launching this program?
Paris Nabavi, Chef / Owner of Sangrita Grill + Cantina and Pizza Paradiso Mediterranean Grill, and his wife Donna established the Nabavi Legacy Fund as a way to give back to the community they love. Longtime supporters of school garden programs, the Nabavis feel that connecting students to their food sources is the best way to inspire better nutrition choices.

By extending the Maui RSVP program to restaurants and food and beverage industry partners around the island, Chef Nabavi hopes to raise awareness of these vital programs and garner a greater network of support from both residents and visitors.

► Why should I participate?
As an involved island community, we need to support the organizations that help our children the most. Starting with their early experiences in school programs, Maui’s children can gain an appreciation and understanding of real food and healthy eating habits that will last them a lifetime.

All participants in the Maui RSVP program will gain public recognition in island-wide marketing materials for their support of these important efforts, only if they desire.

► How do I sign up?
To join Maui RSVP or for more information, email Charlene Ka’uhane.
Confirm your participation and send your company logo via email to Charlene@KauhaneInc.com
Restaurants can Issue check for $1,000 to Grants Central Station. Individual and others can issue a check for any amounts. In the memo section reference the Nabavi Legacy Fund/Maui RSVP.
Others can donate any amount for this year or multiple years. In the memo section reference the Nabavi Legacy Fund/ Maui RSVP
Mail check(s) to Charlene Ka’uhane, Ka’uhane Inc., 2099 Wells Street, Wailuku, HI 96793.

NABAVI LEGACY FUND
Maui RSVP
Meet the Beneficiaries
We are so pleased to help support the following eight beneficiaries through the Nabavi Legacy Fund: Book Trust, Grow Some Good, Imua Family Services, Kids Cook / Teens Cook With Heart, Maui Academy of Performing Arts, Maui Culinary Academy, Maui Food Innovation Center, and Maui School Garden Network. These vital nonprofit organizations focus on youth in agriculture, arts, education and wellness—areas that are critical for the well-being of Maui’s next generation.

WWW.SANGRITAGRILL.COM 
CHEFNABAVI.COM

Friday, July 22, 2016

7/22 DAN SOUZA, COOK’S SCIENCE, AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE, JOE ALTON, M.D., DISASTER PREPAREDNESS, STEVE EVANS

DAN SOUZA – CO-EXECUTIVE EDITOR, COOK’S SCIENCE - AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE (HOW A LITTLE SCIENCE CAN GO A LONG WAY IN THE KITCHEN) 

AMERICA’S TEST KITCHEN LAUNCHES COOK’S SCIENCE

New, free digital property dedicated to the science of cooking launches in tandem with major revamp of AmericasTestKitchen.com

America’s Test Kitchen, the home cook’s essential resource for recipes that work, is announcing– Cook’s Science. Publishing both deeply reported stories and innovative recipes, Cook’s Science demonstrates how a little science can go a long way in the kitchen. Cook’s Science does not require a paid subscription to access its high-quality articles, recipes, and videos.

Cook’s Science is led by co-executive editors, Dan Souza and Molly Birnbaum. Souza, who graduated first in his class at the Culinary Institute of America, is a cast member of the top-rated America’s Test Kitchen television show. Birnbaum is an award-winning food journalist whose work has appeared in The New York Times, ARTnews magazine, Fast Company, NPR's Cognoscenti, Modern Farmer, and O, The Oprah Magazine.

The first Cook's Science feature follows the trip Birnbaum and Souza took to the Penn State Ice Cream Short Course, a week-long intensive class on the science of commercial ice cream. In its 124th year, the course is legendary in its field, and Birnbaum and Souza came back to the test kitchen with a deep understanding of the ice cream you buy in the supermarket, and how to use that information to make phenomenal ice cream at home (not an easy task!). The resulting story gives readers an inside look into the fascinating world of ice cream producers and production – and a killer recipe for Strawberry Ripple Ice Cream.

The launch of the Cook’s Science website will be followed by the publication of a major new cookbook in October, Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients, as well as a series of live events across the country this fall, which will feature Birnbaum and Souza telling the story of their pursuit of the perfect burger.

In addition to the launch Cook’s Science the company’s flagship website, AmericasTestKitchen.com, has been redesigned, with easier navigation, intuitive search, and faster video load times. New social media tools make it easier for readers to share favorite recipes, reviews, or videos with friends and followers. A new tabbed navigation makes the content-rich site much easier to use on mobile devices so fans can easily find the best brands of kitchen equipment and supermarket ingredients while they shop. Content-rich guides on paleo and gluten-free cooking have been added to the site. The company has also launched a new online shop with books as well as curated equipment kits that feature top-rated kitchen items vetted by the company’s legendary testing team.

ABOUT AMERICA’S TEST KITCHEN
America's Test Kitchen began with a single magazine title, Cook's Illustrated, which debuted in 1992. The America's Test Kitchen television show was launched in 2001, after which the company added Cook's Country magazine, a second television program, an online cooking school, three websites that offer recipes and online video, and a robust book program that publishes a dozen new titles a year, which regularly land on bestseller lists.

WWW.AMERICASTESTKITCHEN.COM


JOE ALTON, M.D., DISASTER PREPAREDNESS EXPERT & AUTHOR – HOW TO KEEP COOL (WHAT TO EAT AND DRINK) DURRING THE HOTT SUMMER MONTHS

DANGEROUSLY HOT TEMPERATURES EXPECTED THIS WEEK AS MASSIVE HEAT DOME ENVELOPS MUCH OF U.S.

A massive dome of high pressure in the upper atmosphere will grip the nation's midsection this week, providing favorable conditions for dangerously hot temperatures. In parts of the central U.S., heat index values will be up to 115 degrees at times during the second half of this week. The heat will also spread toward the Northeast and mid-Atlantic late this week into the weekend.

JOE ALTON, M.D., DISASTER PREPAREDNESS EXPERT & AUTHOR SAYS:
The ill effects due to overheating are called "heat exhaustion" if mild to moderate; if severe, these effects are referred to as "heat stroke". Heat exhaustion usually does not result in permanent damage, but heat stroke does; indeed, it can permanently disable or even kill its victim.  Heat stroke is preventable in many cases. The Arizona state department of health recommends the following:

  • Drink at least 2 liters (about a half-gallon) of water per day if you are mostly indoors and 1 to 2 additional liters for every hour of outdoor time. Drink before you feel thirsty, and avoid alcohol and caffeine.
  • Wear lightweight, light-colored clothing and use a sun hat or an umbrella to deflect the sun's rays.
  • Eat smaller, more frequent meals instead of large ones.
  • Avoid strenuous activity.
  • Stay indoors as much as possible.
  • Take regular breaks if you must exert yourself on warm days.

ABOUT DR. JOE ALTON
Joe Alton, M.D.  (www.doomandbloom.net/ ) is a disaster preparedness expert, member of the Wilderness Medical Society, and NY Times/Amazon bestselling author of the Survival Medicine Handbook and other books. Dr. Alton has also written the just-released and timely "The Zika Virus Handbook".  Dr. Alton is a well known speaker and host of The Doom and Bloom™ Survival Medicine Hour syndicated podcast.

WWW.DOOMANDBLOOM.NET


STEVE EVANS – THE MOVIE GUY

GREAT MOVIES OPENING THIS WEEKEND AND BOX OFFICE PREDICTIONS AND HOPES. FIND OUT WHAT MOVIES ARE WORTH YOUR HARD EARNED MONEY. GET SET FOR THE WEEKEND.


Thursday, July 21, 2016

7/21 DAVID BERNAHL, LOS ANGELES FOOD & WINE FESTIVAL, NICOLE NIELSEN, DUSTIN NICOLARSEN, THE DERBY RESTAURANT

DAVID BERNAHL – CO-FOUNDER, LOS ANGELES FOOD & WINE FESTIVAL (AUGUST 25-28, 2016)

SAVE THE DATE!
6th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS  AUGUST 25-28, 2016
Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management

WHAT:
The sixth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three-nights and four-days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food and drink culture.
In past years, the star-studded lineup has included 2016 James Beard Award winners Jon Shook and Vinny Dotolo as well as celebrated chefs Daniel Boulud, Thomas Keller, Jonathan Waxman, Tyler Florence, Curtis Stone, Giada De Laurentiis, Grant Achatz, , Rick Bayless, Duff Goldman, Michelle Bernstein, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Michael Symon, Roy Choi, Michael Chiarello, Scott Conant, Carlo Mirachi, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, Jet Tila, Andrew Zimmern and Graham Elliot, plus local favorites Tim Hollingsworth, Michael Cimarusti, Bruce Kalman, David LeFevre, Jessica Koslow, Ludo Lefebvre, Neal Fraser, Ori Menashe, Walter Manzke, Jason Neroni, Josef Centeno, Sang Yoon, Ricardo Zarate, Ben Ford, Alvin Cailan and Ray Garcia, to name a few.

In addition to the extraordinary culinary talent on-hand, Los Angeles Food & Wine has been lauded for its headlining musical performances from award-wining artists, including Questlove and The Roots, Beastie Boys founding member Mike D, 2015 Academy Award-winner Common, and Grammy-nominee Gavin DeGraw.

In the next several weeks, the festival will be announcing confirmed programming and participants for 2016.  Please continue to check www.LAFW.com for updates!

WHEN:                            
Thursday, August 25 through Sunday, August 28, 2016

WHERE:                    
Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall and The Broad museum (with closures along Grand Avenue, between 1st and 3rd street), the 6th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more.

WWW.LAFW.COM


NICOLE NIELSEN & DUSTIN NICOLARSEN, OWNER OF THE DERBY RESTAURANT – WINE DINNER DARIOUSH

ABOUT THE DERBY
The Derby World Famous Restaurant is an award–winning upscale dining establishment located in Arcadia, California that serves mouth watering cuisine to the San Gabriel Valley and surrounding communities. Since its inception in 1922 The Derby, due to its close proximity to the racetrack, has always attracted horse owners, celebrities, and racetrack enthusiasts. Year after year, decade after decade, The Derby has consistently delighted race fans with delicious food, an inviting ambiance, and excellent service.

The Derby is a full service restaurant with the capacity and experience to handle large parties, professional business meetings, celebrations, and special events. The Derby is well equipped to host your next event offering many amenities including: close proximity to Santa Anita Park, complimentary valet parking, patio dining, full bar, excellent wine list, free WiFi, banquet menus, and group friendly dining rooms. Join us today for an amazing dining experience...

HISTORY OF THE DERBY
In every era, fans delight to eat in restaurants of great athletes and celebrities. When Woolf purchased The Derby in 1938, he was at the top of his game. Racing had no competition from Super Bowls and television hype. It dominated much public radio interest and many daily newsprint inches. Even movie-house newsreels reported the preparation and conclusion of high stakes and match races. The $100,000 Stakes Race, the Santa Anita Handicap, was the richest prize in racing at the time. All these elements made Woolf a legend, and The Derby was where he could hold court away from the track. Who wouldn't want to be served in the eatery of one of the most recognized athletes of the day?

George Woolf envisioned his Derby Restaurant to be a gathering place for jockeys and race fans. It was planned as a source of retirement earnings that would allow him to reflect back on his hall of fame career. Each wall, adorned with memorabilia of prestigious horses and races, would cause diners to revisit glorious wagers and harrowing photo finishes. This vision has been fulfilled by the Sturniolo Family, who not only serve the food that delights customers, but also preserve the atmosphere made great by its connection to the sport of kings.

1938 was also the same year Seabiscuit became a thoroughbred legend. Imagine 10,000 fans arriving to watch - not a competitive race- but a simple workout. That was the fame of Seabiscuit. When he ran a race, crowds filled the stands and infields, President's cabinet meetings were delayed until radio broadcasts finished and the horse recorded more newspaper type inches than either FDR or Hitler. Horseracing existed before George Woolf and Seabiscuit, and The Derby restaurant has a history that precedes them, as well. Hudson M. Proctor was The Derby's founder.

Named the Proctor Tavern when it operated in 1922, its close proximity to the racetrack attracted horse owners and horse betters alike. In 1931, it moved to its present location, where only through your imagination can you hear the echoes of the day's last race called bounce off the foothills. It was here that George Woolf became co-owner in 1938 with his partner. Bill Peterson. Woolf was a premier rider and accepted only quality mounts. Fate brought him together with Seabiscuit when the scheduled jockey, Red Pollard, was injured. That was to place Woolf on Seabiscuit during a near miss in a photo-finish of the Santa Anita Handicap, and later, in a victorious match race against Triple Crown winner, War Admiral. These illustrious events added to the fame and mystique of both rider and horse. The storied success of its jockey-owner, increased The Derby's popularity.

In 1946, George Woolf was fatally injured when he was thrown from his mount "Please Me" during the running of the fourth race at Santa Anita Race Track on January 3, 1946. It is unclear if his horse stumbled or if he momentarily blacked out. The controversy would be debated, but it was clear a racing great was lost. Bronze statues of George Woolf and Seabiscuit remain at Santa Anita today, silently observing the atmosphere they helped to establish. Some believe that the spirit of George Woolf watches over the restaurant he helped to establish, as well.

Some of The Derby's great mementoes provoke intermingled memories of Woolf, Santa Anita, Seabiscuit and the Premier Stakes Races that made them great. As you enjoy The Derby's delightful ambiance you may picture yourself astride a horse in the starting gate viewing the field of appetizers and entrees. The Derby maintains its ties to the track all the way to the titles of its menu items. Like George Woolf you need to remain calm and not make too quick a selection. Woolf earned the reputation as the "iceman," a jockey able to carefully select the right moment to make his move, giving him the greatest advantage. You may want to let other members of your party select their dinners first, and only then calculate an order from one of the featured items. But The Derby's ultimate appeal is not in the imaginative setting but the pride of selection, food preparation and great service.

The great Seabiscuit was known for taunting other horses. He would allow them to run alongside, pacing himself until they had run themselves out and then simply pull away. The Derby is much like that. Allowing other steakhouses to flaunt themselves with braggadocios advertising, it quietly runs alongside knowing that its strength will show in the run toward the wire. Patrons may sample the fare elsewhere, but when it comes to placing their bets on the best dining in the San Gabriel Valley, they often return to The Derby.

WWW.THEDERBYARCADIA.COM

7/21 DAVID BERNAHL, LOS ANGELES FOOD & WINE FESTIVAL, NICOLE NIELSEN, DUSTIN NICOLARSEN, THE DERBY RESTAURANT

DAVID BERNAHL – CO-FOUNDER, LOS ANGELES FOOD & WINE FESTIVAL (AUGUST 25-28, 2016)

SAVE THE DATE!
6th ANNUAL LOS ANGELES FOOD & WINE FESTIVAL RETURNS  AUGUST 25-28, 2016
Michelin starred honorees, James Beard Award winners, Food & Wine Best New Chefs, and 200 wineries, will once again converge on the City of Angels during the annual epicurean jubilee produced by Coastal Luxury Management

WHAT:
The sixth annual Los Angeles Food & Wine Festival, presented with founding partners FOOD & WINE and Lexus, is set to feature three-nights and four-days of unrivalled tastings, dinners, lunches, seminars, book signings, cooking demonstrations, and special events, showcasing the finest in food and drink culture.
In past years, the star-studded lineup has included 2016 James Beard Award winners Jon Shook and Vinny Dotolo as well as celebrated chefs Daniel Boulud, Thomas Keller, Jonathan Waxman, Tyler Florence, Curtis Stone, Giada De Laurentiis, Grant Achatz, , Rick Bayless, Duff Goldman, Michelle Bernstein, Wolfgang Puck, Nancy Silverton, Iron Chef Masaharu Morimoto, Michael Symon, Roy Choi, Michael Chiarello, Scott Conant, Carlo Mirachi, Michael Voltaggio, Robert Irvine, Guy Fieri, Fabio Viviani, Jet Tila, Andrew Zimmern and Graham Elliot, plus local favorites Tim Hollingsworth, Michael Cimarusti, Bruce Kalman, David LeFevre, Jessica Koslow, Ludo Lefebvre, Neal Fraser, Ori Menashe, Walter Manzke, Jason Neroni, Josef Centeno, Sang Yoon, Ricardo Zarate, Ben Ford, Alvin Cailan and Ray Garcia, to name a few.

In addition to the extraordinary culinary talent on-hand, Los Angeles Food & Wine has been lauded for its headlining musical performances from award-wining artists, including Questlove and The Roots, Beastie Boys founding member Mike D, 2015 Academy Award-winner Common, and Grammy-nominee Gavin DeGraw.

In the next several weeks, the festival will be announcing confirmed programming and participants for 2016.  Please continue to check www.LAFW.com for updates!

WHEN:                            
Thursday, August 25 through Sunday, August 28, 2016

WHERE:                    
Headquartered in the heart of Downtown Los Angeles, with main events directly in front of the iconic Walt Disney Concert Hall and The Broad museum (with closures along Grand Avenue, between 1st and 3rd street), the 6th annual Los Angeles Food & Wine festival will also feature tastings, dinners, lunches, seminars, cooking demonstrations, and special events located across parts of greater Los Angeles including Downtown, Beverly Hills, Santa Monica, Hollywood, and more.

WWW.LAFW.COM


NICOLE NIELSEN & DUSTIN NICOLARSEN, OWNER OF THE DERBY RESTAURANT – WINE DINNER DARIOUSH

ABOUT THE DERBY
The Derby World Famous Restaurant is an award–winning upscale dining establishment located in Arcadia, California that serves mouth watering cuisine to the San Gabriel Valley and surrounding communities. Since its inception in 1922 The Derby, due to its close proximity to the racetrack, has always attracted horse owners, celebrities, and racetrack enthusiasts. Year after year, decade after decade, The Derby has consistently delighted race fans with delicious food, an inviting ambiance, and excellent service.

The Derby is a full service restaurant with the capacity and experience to handle large parties, professional business meetings, celebrations, and special events. The Derby is well equipped to host your next event offering many amenities including: close proximity to Santa Anita Park, complimentary valet parking, patio dining, full bar, excellent wine list, free WiFi, banquet menus, and group friendly dining rooms. Join us today for an amazing dining experience...

HISTORY OF THE DERBY
In every era, fans delight to eat in restaurants of great athletes and celebrities. When Woolf purchased The Derby in 1938, he was at the top of his game. Racing had no competition from Super Bowls and television hype. It dominated much public radio interest and many daily newsprint inches. Even movie-house newsreels reported the preparation and conclusion of high stakes and match races. The $100,000 Stakes Race, the Santa Anita Handicap, was the richest prize in racing at the time. All these elements made Woolf a legend, and The Derby was where he could hold court away from the track. Who wouldn't want to be served in the eatery of one of the most recognized athletes of the day?

George Woolf envisioned his Derby Restaurant to be a gathering place for jockeys and race fans. It was planned as a source of retirement earnings that would allow him to reflect back on his hall of fame career. Each wall, adorned with memorabilia of prestigious horses and races, would cause diners to revisit glorious wagers and harrowing photo finishes. This vision has been fulfilled by the Sturniolo Family, who not only serve the food that delights customers, but also preserve the atmosphere made great by its connection to the sport of kings.

1938 was also the same year Seabiscuit became a thoroughbred legend. Imagine 10,000 fans arriving to watch - not a competitive race- but a simple workout. That was the fame of Seabiscuit. When he ran a race, crowds filled the stands and infields, President's cabinet meetings were delayed until radio broadcasts finished and the horse recorded more newspaper type inches than either FDR or Hitler. Horseracing existed before George Woolf and Seabiscuit, and The Derby restaurant has a history that precedes them, as well. Hudson M. Proctor was The Derby's founder.

Named the Proctor Tavern when it operated in 1922, its close proximity to the racetrack attracted horse owners and horse betters alike. In 1931, it moved to its present location, where only through your imagination can you hear the echoes of the day's last race called bounce off the foothills. It was here that George Woolf became co-owner in 1938 with his partner. Bill Peterson. Woolf was a premier rider and accepted only quality mounts. Fate brought him together with Seabiscuit when the scheduled jockey, Red Pollard, was injured. That was to place Woolf on Seabiscuit during a near miss in a photo-finish of the Santa Anita Handicap, and later, in a victorious match race against Triple Crown winner, War Admiral. These illustrious events added to the fame and mystique of both rider and horse. The storied success of its jockey-owner, increased The Derby's popularity.

In 1946, George Woolf was fatally injured when he was thrown from his mount "Please Me" during the running of the fourth race at Santa Anita Race Track on January 3, 1946. It is unclear if his horse stumbled or if he momentarily blacked out. The controversy would be debated, but it was clear a racing great was lost. Bronze statues of George Woolf and Seabiscuit remain at Santa Anita today, silently observing the atmosphere they helped to establish. Some believe that the spirit of George Woolf watches over the restaurant he helped to establish, as well.

Some of The Derby's great mementoes provoke intermingled memories of Woolf, Santa Anita, Seabiscuit and the Premier Stakes Races that made them great. As you enjoy The Derby's delightful ambiance you may picture yourself astride a horse in the starting gate viewing the field of appetizers and entrees. The Derby maintains its ties to the track all the way to the titles of its menu items. Like George Woolf you need to remain calm and not make too quick a selection. Woolf earned the reputation as the "iceman," a jockey able to carefully select the right moment to make his move, giving him the greatest advantage. You may want to let other members of your party select their dinners first, and only then calculate an order from one of the featured items. But The Derby's ultimate appeal is not in the imaginative setting but the pride of selection, food preparation and great service.

The great Seabiscuit was known for taunting other horses. He would allow them to run alongside, pacing himself until they had run themselves out and then simply pull away. The Derby is much like that. Allowing other steakhouses to flaunt themselves with braggadocios advertising, it quietly runs alongside knowing that its strength will show in the run toward the wire. Patrons may sample the fare elsewhere, but when it comes to placing their bets on the best dining in the San Gabriel Valley, they often return to The Derby.

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