SENIOR DEVELOPMENT CHEF AND PIZZA EXPERT FORREST WALDO - DIGIORNO® IS CELEBRATING 20 YEARS
We’ve come a long way from our Chicago roots, but we’ve always stood by the deliciousness of fresh-baked pizza. From thick to thin and everything in between, we have something for everyone..
ORIGINAL RISING CRUST
We introduced the world to an oven-ready, rising crust pizza more than two decades ago. And we haven’t looked back since. Our self-rising crust has big, juicy toppings that are paired with our signature sauce for the fresh baked taste of delivery pizza in your very own home.
Our passion is pizza. Great pizza. Amazing pizza. The pizza you deserve. We make the kind of pizza that makes your mouth water and your senses celebrate. With a crust that rises to every occasion. And toppings that never cease to amaze. Pizza created from the knowledge that the freshest taste, comes baked from the freshest place – your oven. This is pizza that delivers on delicious every time, because... It’s not delivery, it’s DiGiorno.
WINEMAKER/CONSULTANT, MATTHEW LOSO OF BARONS AND MATTEO - EVENT CHAIRMAN FOR THE WASHINGTON STATE WINEMAKERS DINNER
Friday, May 15, ~ 6:30pm Annual Celebration of Washington Wines and Winemakers Featuring an Amazing Array of Grilled and BBQ Cuisine with a Selection of Wines from Top Washington Wine Producers on hand to pour and greet you
Honorary Dinner Chairmen Ken Avedisian and Matthew Loso
Casual Poolside Dining & Walk-Around at the Estate of Esteemed Dinner Hosts Sharon and Hal Lampert
15614 Morrison Street Sherman Oaks 91403 – (818) 788-8821
Tickets – $150 Per Person ($100 is tax deductible)
Especially for your pleasure: a Mini Auction of Washington Wine Lots
SEATING IS LIMITED
To reserve seats or for further information, call (323) 939-0758 or email Maria Mendoza – email@example.com
Matthew Loso first got the wine bug as a server, when an unexpected personnel change caused the Maître d’Hotel at a high-end restaurant in Seattle to suddenly proclaim him the “wine captain”. That was 1988, and he was a senior at Liberty High School in Issaquah, WA. By 1990 his focus had changed from serving wine to making wine. His first crush was at (long-gone) French Creek Cellars in Woodinville, where he spent 2 vintages, before going on to work under David Lake, MW at Columbia Winery. He went on from there to continue his craft at McCrea Cellars, one of Washington early Rhone specialists.
In 1993, Matthew launched Matthews Cellars (later Matthews Estate) with 75 cases of Red Table Wine, and a star was born. He remained at his namesake winery until 2008, when he sold his share of Matthews Estate to concentrate on his consulting business, which was booming along with the explosive growth of the Washington wine industry. Matthew has been making Barons wines from the very beginning, and brings a wealth of knowledge unparalleled in the Pacific Northwest, on both the technical and practical sides.
As one of Washington’s pioneer winemakers, he has mentored many winemakers who have gone on to fame and fortune, and is regularly consulted by other winemakers all across the region and beyond for his broad understanding of viticulture and viniculture. His wines (both at Barons and elsewhere) have received critical acclaim, more 90+ point ratings than can be counted, and most importantly, have stood the test of time. He believes that vineyard practices are just as important to the finished wine as what goes on at the winery, and spends untold hours in the vineyards each growing season.
Believing that in order to make world-class wine you have to know what it tastes like, Matthew has made a point of tasting the world’s greatest wines. An ardent collector, he has traveled extensively throughout the world’s classic wine regions, learning something from each area as he went along.