Klapper was brought up in Manhattan and though he always had an insatiable thirst for learning, he decided not to pursue college immediately after high school. Starting his professional serving career at New York institutions such as Coco Pazzo, Klapper soon found himself amidst the elite at Café Boulud at just nineteen. The restaurant was awarded three stars from The New York Times and Klapper was able to immerse himself in a culinary culture with which he had never been privy. Throughout his three years at Café Boulud, Klapper became adept at blind tasting, mastered the art of food and wine pairing and was exposed to the most venerated winemakers and vintages in the world. Three years later he was part of the integral opening team for DB Bistro Moderne where his skill set was further expanded.
Though he had spent time in the classroom at Columbia University, Klapper moved west in 2001 and matriculated at USC’s Marshall School of Business. The timing was impeccable; he was ready to appreciate and immerse himself in the university system and was also named part of the opening team for one Los Angeles’ most acclaimed restaurants, Sona. When it opened in 2002, Klapper was a service captain though the talents he honed at Boulud’s restaurants were quickly recognized- he was offered the position of Wine Director just six months later. At Sona, Klapper crafted a veritable homage to the world of wine with the list he nurtured. The breadth, depth and quality of the cellar was nationally recognized and earned Sona a coveted Grand Award from Wine Spectator in 2006.
Always one to seek out a challenge, Klapper soon found himself fixated with the idea of making his own wines and made the leap in 2005. Through strong relationships he had forged over the years with California winemakers, Klapper was able to source grapes from some of the Central Coast’s most respected vineyards for his first release of Pinot Noir, Syrah and Chardonnay. Creating this 2004 vintage under the label Timeless Palate Wines was pivotal and it further amplified his respect and enthusiasm for the industry.
During the harvests of 2006, 2007 and 2008, Klapper worked at the Qupé and Au Bon Climat wineries where he was mentored by Jim Clendenen, Bob Lindquist, and Jim Adelman. He mastered the laborious work of picking and crushing as well as the intricacies of blending and creating his own house style. This demanding work was rewarded with three acclaimed vintages of La Fenetre; in 2008 he took over all winemaking duties for his brand. In 2009, Klapper introduced A Cote, La Fenetre’s sister label, through which he releases wines that are meant for everyday drinking.
By keeping production low, Klapper is able to manage all aspects of the winemaking process ensuring that his appreciation for Old World techniques shines through in each glass. Klapper’s own insatiable passion for wine and its place in the world has made him and his releases a favorite of neophyte and seasoned wine drinkers alike.
www.LaFenetreWines.com
SUSANNA HOFFMAN - CO-AUTHORED BOOK, “BOLD”
BOLD: A Cookbook of Big Flavors (Workman / January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors that infuse our culture and cuisine.
Created and written by Susanna Hoffman and Victoria Wise—part of the culinary team who helped found Chez Panisse —BOLD is comfort food that’s been given an exuberant 21st-century makeover. Hoffman and Wise were cooking sustainably before that term was coined—so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables are caramelized and braised, and the desserts are decadent. Sidebars throughout offer cooking tips and advice, highlight the ethnic influences on our table, and explore food history and traditions. BOLD celebrates the fabulous, kaleidoscopic menu of modern American cuisine.
About the Authors: Susanna Hoffman is an anthropologist and food writer. She was one of the original co-owners of Chez Panisse, where she met Victoria Wise. The two went on to cofound Oakland’s Good & Plenty Café. Susanna wrote The Olive and the Caper with Victoria and has written for Saveur, Fine Cooking, Bon Appétit, and many other publications. She has appeared on cooking shows from coast to coast; major appearances include Good Morning America, Oprah, The Food Network, Discovery, CNN, and PBS. She lives in Telluride, Colorado. Victoria Wise was the first chef at Chez Panisse. She went on to establish the acclaimed Pig-by-the-Tail, the first French-style delicatessen in America. She has contributed to various magazines, including Food & Wine and Men's Fitness, and she wrote a column, The Compleat Kitchen, for the Los Angeles Times Syndicate. Victoria’s cookbooks include Sausage: Recipes for Making and Cooking with Homemade Sausage, The Armenian Table, and The Gardeners’ Community Cookbook. She lives with her family in Oakland, California, and blogs at wisekitchen.com. As a team Susanna and Victoria have coauthored The Well-Filled Tortilla Cookbook, The Well-Filled Microwave Cookbook, and Good and Plenty: America's New Home Cooking.