VIP Admission
6:30 PM - 7:00 PM (6:15 PM Entrance)
ROBUST DINNER BUFFET (ONLY UNTIL 7pm)
VIP GIFT BAG
Full Event Access and Unlimited Tasting
PLUS an exclusive 6:30 VIP Presentation with Kosta Browne
$150 Advanced Price ($200 at the door)
General Admission
7:00 PM - 9:30 PM
$95 Advanced ($125 at the door)
Unlimited wine tasting
Tray Pass and Buffet Appetizers
Over 35 wineries (many winemakers and/or owners) pouring over 100 wines
Silent Auction Benefiting TJ MARTELL FOUNDATION
ABOUT IAN BLACKBURN:
Master of Wine Student and innovative wine industry spokesperson, Ian Blackburn drinks wine for a living. Since it was established in 1995, Ian Blackburn has worked on building Learn About Wineinto the leading source for wine education and events in Southern California. LearnAboutWine was the first business of its kind: a wine education and event website dedicated to the education, service, and enjoyment of wine.
Today LearnAboutWine has developed into Southern California’s premier company for wine education and events. Ian continues to innovate and focus on demystifying wine for everyone from the casual drinker to the potential collector. LearnAboutWine events include the wildly successful, monthly “TASTE” Series, a large-scale wine social; “PALATE BUILDER” Sensory evaluation class, VINTAGE – High end collectables tastings and LAW SCHOOL – the four week credential program that concludes with the BAR exam (Beverage Aptitude Review). Over 30,000 students in Southern California have participated in LearnAboutWine’s core class “Wine Camp,” an introduction into wine, and it is considered one of the top introduction courses in the region.
With a database of over 18,000 subscribers, Ian’s following and notoriety has grown with the popularity of wine. He has taught classes at Cordon Bleu, Cal Poly Pomona, UCLA, The Learning Annex, and other prestigious universities. LearnAboutWine maintains an active calendar of classes and events offered to the public, but thrive as a source of private and corporate events. Ian’s clients range from small social clubs and church organizations, to Fortune Five Hundred companies like Amgen, Pfizer, Disney, Nestle, Deloitte, Latham Watkins, Ernest and Young, Bank of America/US Trust/Countrywide, Paul Hastings, Quinn Emanuel and KPMG.
Ian’s passion for wine and entertaining makes him one of the top spokespersons in the United States; he was trained as an educational Ambassador for the Napa Valley Vintners and the Region of Champagne, France. Ian’s expertise and entertaining ways can be heard regularly on Los Angeles radio airwaves likeKCRW, KLOS, KROQ, INDIE 103.1, 98.7 and Ian even appeared as an expert on ABC’s “The Bachelor.” Creating wine lifestyle events in order to get more people involved in the enjoyment and appreciation of wine is Ian’s forte. Commissioned by Wiley Publications to write The Pleasure of Wine in 2004, Ian is currently studying for his Masters of Wine and working on his second book at his home office in Downtown Los Angeles.
LEARN ABOUT WINE’S PHILOSOPHY
To demystify wine for everyone from the casual drinker to the potential collector. Whether it is an intimate sensory class, corporate team building exercise or a large-scale wine social, Learn About Wine is the one stop resource for education, service and enjoyment of wine.
WWW.LEARNABOUTWINE.COM
JOURNALIST MARK SCHATZKER - AUTHOR, THE DORITO EFFECT: THE SURPRISING NEW TRUTH ABOUT FOOD AND FLAVOR
America has a flavor problem.
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition.
Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it.
With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
KICK-OFF BERRY SEASON BY PAIRING THEM WITH REDDI WHIP FOR THE PERFECT SUMMER TREAT
If you’re heading to a local farmer’s market or the supermarket, look for different types of fresh berries during their peak harvest times:
• Strawberries: April – July
• Blackberries: May – June
• Blueberries: June – August
• Raspberries: June – August
Keep your berries refrigerated; blueberries will stay ripe and fresh the longest for 10-14 days. Strawberries and Raspberries are best eaten within 1-3 days.
Fresh berries pair perfect with Reddi-wip and with only 15-calories per serving, you can enjoy a guilt-free summer snack.
WWW.REDDIWHIP.COM