ANDREW WILSON - EXECUTIVE CHEF, DRY CREEK KITCHEN (CHARLIE PALMER’S HEALDSBURG DINING DESTINATION)
Chef Andrew Wilson brings his signature style highlighting seasonal ingredients combined with over 20 years of hands-on fine dining kitchen experience to his role as the new Executive Chef of Dry Creek Kitchen at the Hotel Healdsburg.
Born in Rye, NY, and raised in a small town outside of Scranton, PA, Wilson’s inspiration for simple, seasonal cooking began with summers spent at his grandmother’s house in Greenwich, CT. The youngest of five children, Wilson grew up attending large family gatherings where he frequently enjoyed both his mother’s and grandmother’s traditional Northeastern dishes, including lobster boils and clam bakes. His passion for the culinary industry first blossomed in high school and he took jobs working as a busboy, a dishwasher and eventually a waiter.
Following high school graduation, he took his talents to the West Coast and enrolled in San Francisco State. After a few years, he decided traditional college wasn’t for him, and registered at the California Culinary Academy in San Francisco, where he graduated with honors.
Wilson has mastered his craft over the course of two decades alongside some of the nation’s most renowned chefs. After graduation from culinary school, he ventured south and worked under Chef Hubert Des Marais at The Four Seasons Palm Beach. In 1994, he returned to San Francisco to cook at the Cypress Club, working with internationally-recognized Chef Alan McLennon. He then joined the team at Bistro M for the French brasserie inside Hotel Milano under the direction of the Chef Michael Richard. After four years, Wilson then became the Chef de Cuisine at Café Kati, one of San Francisco’s first Asian fusion restaurants.
Following his time at Café Kati, Wilson moved to Chicago and joined Tru Restaurant as Chef Poissonier, where he oversaw numerous varieties of seafood produced under the careful watch of Chef Rick Tramonto. He was then recruited by Chef Michael Kramer, and critically-acclaimed restaurateur David LeBoutillier to work as the Executive Sous Chef at McCrady’s Restaurant in Charleston, S.C., specializing in postmodern Southern fine dining. The restaurant was quite successful, even garnering a spot on Esquire’s Best New Restaurants list. Wilson spent the following ten years as Executive Chef on a variety of concepts from LeBoutillier Associates, including 39 Rue de Jean in Charleston and Brasserie Rouge in Athens, GA. During this experience, he gained valuable restaurant industry knowledge by working closely with LeBouitillier.
Prior to his role at Dry Creek Kitchen, he most recently served as the Chef de Cuisine at Carneros Bistro & Wine Bar inside the Lodge at Sonoma Renaissance Resort and Spa where he mastered his signature European techniques with hints of Southern influences.
At Dry Creek Kitchen, Wilson looks forward to delving into the restaurant’s farm-to-fork philosophy and utilizing Sonoma County’s rich agricultural offerings. He plans to elevate the menu, while also keeping it light, refreshed and simplified by collaborating with Chef Charlie Palmer, General Manager Drew Munro and Wine Director Courtney Humiston. In addition to cooking, Wilson can be found working on his vintage BMWs, Triumph motorcycles and Rock ‘n’ Roll guitar.
ABOUT DRY CREEK KITCHEN
Chef Charlie Palmer’s Dry Creek Kitchen in the award-winning Hotel Healdsburg takes advantage of its prized location off the town’s historical Spanish-style plaza with warm, minimalistic design, vaulted ceilings, and towering floral arrangements. In warmer months, guests can enjoy wine country al fresco dining on the terrace or cozy up by Spirit Bar’s crackling fireplace on chilly Sonoma nights. Located at the center of three richly producing wine areas—Russian River, Dry Creek and Alexander Valleys—patrons experience the region’s abundance even further in the neighborhood vineyard and food pairings. Dry Creek Kitchen offers international sophistication mixed with small town personality and the kitchen excels at sourcing and showing off its regional ingredient diversity.
WWW.CHARLIEPALMER.COM
CHARLIE PALMER’S TENTH ANNUAL CELEBRATION OF PIGS & PINOT
March 20-21, 2015
One-of-a-Kind Epicurean Weekend Benefit for Share Our Strength®, Local Scholarships and Charities
Chef Charlie Palmer invites you to the 10th Annual Celebration of Pigs & Pinot, March 20-21, 2015 at Hotel Healdsburg. The celebratory weekend offers a series of intimate dining and educational events hosted by Chef Palmer. A cast of Master Sommeliers and international celebrity chefs will showcase some of the world’s greatest Pinots Noirs with perfect pork pairings. All net proceeds from the Pigs & Pinot benefit Share Our Strength*, local scholarships and charities.
HARRY WAYNE CASEY - KC AND THE SUNSHINE BAND - NEW ALBUM FEELING YOU! THE 60S
Features Songs by Sixties Legends Bob Dylan, Ben E. King, The Kinks, The Righteous Brothers, Jackie DeShannon, Aaron Neville & More
KC and The Sunshine Band dominated the 1970s, ruling the airwaves with a unique meeting of Caribbean, pop, R&B and Latin styles that inspired infectious grooves and the distinctive Sunshine Sound, producing such #1 hits as “Get Down Tonight,” “That’s the Way (I Like It),” “Boogie Shoes,” “Shake Your Booty” and many more. Before he impacted the world, teaching them how to boogie, Harry Wayne “KC” Casey was, like the rest of America, being shaped by the music, conflicts, innocence, sex, social and political movements and counterculture of the 1960s.
KC and The Sunshine Band pays tribute to the era on March 10, 2015, with Feeling You! The
60's. The album, part one of the two-part Feeling You project, features covers of songs by
sixties legends Bob Dylan, Ben E. King, The Kinks, The Righteous Brothers, Jackie DeShannon,
Aaron Neville and many more (full track listing below).
Produced by Harry W. Casey & Eric Lue Young for Sunshine Sound Entertainment Inc. except
“You Keep Me Hanging On” Produced by Harry W. Casey, Eric Lue Young & Anton Boyarkin.
Arranged by Harry W. Casey, Chris Cadenhead, Stephen Lashley, David Simmons, Jeffery
Reeves, Fermin Goytisolo. Horns arranged by Harry W. Casey & Michael Cordone.
Music by KC and The Sunshine Band. Horn Solo on “I Hear A Symphony” by John Reid.
About KC and The Sunshine Band:
KC and The Sunshine Band aim to serve a single purpose: to create instant happiness through
music. For over 40 years the group has done just that, topping the charts with seven No. 1
singles and three triple platinum albums, winning three Grammy® Awards, including Album of
the Year for the Saturday Night Fever soundtrack, an American Music Award, and becoming the
first act since The Beatles to score four No. 1 pop singles in one 12-month period in 1976. KC
and the Sunshine Band’s unique meeting of Caribbean, pop, R&B and Latin inspired infectious
grooves and their distinctive Sunshine Sound, impacting the world over and teaching them how
to boogie. The band’s infectious sound has given life to countless ad campaigns, hundreds of
movie soundtracks and numerous television shows, including the BBC’s Strictly Come Dancing in 2014. In 2001, KC was honored with the National Association of Recording Arts and Sciences
Governor’s Award, the highest honor given by a chapter of the Academy. The band’s infectious
sound gives life to countless ad campaigns and hundreds of movie soundtracks. KC and The
Sunshine Band has defined dance music and forever influenced music with its timeless sound
and mission of getting people out of their seats to celebrate, which is still being fulfilled today.
WWW.HEYKCSB.COM
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.
