8/26 DAVE WILLIAMS, FRANK FORBES, BEACH ACTIVITIES OF MAUI, FRED TORRES, KAANAPALI ALII RESORT, TOM FAIRBANKS, KAANAPALI BEACH HOTEL, ALEXIS EATON, SHERATON MAUI RESPORT, KFRESH

THE WHAT'S COOKIN' CREW IS BROADCASTING LIVE FROM THE BEAUTIFUL SHERATON MAUI RESORT & SPA TALKING ABOUT THE UPCOMING KAANAPALI FRESH WINE AND FOOD FESTIVAL!

FOLLOW THE EVENT

#KFresh14

KaanapaliFresh.com

KaanapaliResort.com

DAVE WILLIAMS & FRANK FORBES - BEACH ACTIVITIES OF MAUI
Beach Activities of Maui & U.V. Rays Hawaii is your full service beach and pool recreation specialists since 1977, throughout the Hawaiian Islands.

We offer concierge services, beach, ocean and pool rentals with a variety of high end retail and rental products, to include Maui Jim sunglasses, and a total product line of Absolutely Natural Sun Care products.

Our sun-tanning specialist and knowledgeable staff are trained to assist visitors at the beach, and on the pool deck, with the number one goal “service”.

WWW.BAMHAWAII.COM


FRED TORRES - HOTEL OPERATIONS MANAGER, KA’ANAPALI ALI’I RESORT

Directly located on the best stretch of Kaanapali Beach in Lahaina, Maui, Kaanapali Alii offers four times more space than a standard hotel room and walking access to everything Kaanapali Resort has to offer.

The luxurious Maui vacation rentals of Kaanapali Alii are the ideal choice for extended families, friends traveling together, and couple getaways. This idyllic Maui resort is a calm oasis on Kaanapali Beach yet just a short stroll to Whalers Village, ocean activities, shopping and restaurants. There is also a free shuttle within Kaanapali Resort.

The unmatched advantages of Kaanapali Alii Resort include:
Four times more space than a standard hotel room: Compare a Kaanapali Alii one- or two-bedroom luxury condo with 1,500-1,900 square feet to a hotel room of 400 square feet and there’s no contest. Here your Alii Maui vacation rental means a fully furnished home away from home, designed for tropical vacation living. Think about the additional comfort this Maui resort provides with lots of inviting space to gather together as well as ample private space to getaway.

Golf just steps from Kaanapali Alii Resort
Your Maui vacation rental at Kaanapali Alii is close to the Kaanapali Golf Courses which boasts 36 holes of legendary golf rich in history and tradition. Built on the playground of ancient Hawaiian royalty, the two Robert Trent Jones courses offer breathtaking panoramic views of the Pacific Ocean and the scenic West Maui Mountains.

So many ways to save at Kaanapali Alii Resort including:
No resort fee; parking is always free and each of our Maui condos offers complimentary high-speed internet. You will also save by preparing easy meals from your gourmet kitchen; or grilling at our beachfront gas barbeque picnic pavilion; complimentary and unlimited use of our new fitness center & yoga studio and free play on the private lighted Alii tennis courts.

WWW.KAANAPALIALII.COM


TOM FAIRBANKS - FOOD & BEVERAGE DIRECTOR, KAANAPALI BEACH HOTEL

Welcome to our home nestled on eleven acres along Maui’s renowned Kaanapali Beach. While you’re with us, it will be our privilege to show you our island, our Hawaiian Culture and what “Aloha” really feels like. In the way that only locals can.


Kaanapali Beach Hotel is more than just another hotel set amongst tropical gardens. Here, you’ll experience the little touches that you’d only find in any Hawaiian home, like bedspreads of Hawaiian quilt design and tropical furnishings. And always, the warmth of a smile. Because once you’re here, you’re family.

WWW.KBHMAUI.COM

ALEXIS EATON - PUBLIC RELATIONS DIRECTOR, SHERATON MAUI RESORT AND SPA

The Sheraton Maui Resort & Spa is the premier location for a dream Hawaiian vacation. Situated on Kaanapali Beach, the Sheraton Maui Resort & Spa is the most romantic escape in all the Hawaiian Islands… the dramatic point at which the legendary Black Rock of Kaanapali meets the ocean. Anchored by the Black Rock itself, this spectacular Maui hotel beckons hopeless romantics, discerning honeymooners, and fun-seeking families.

WWW.SHERATON-MAUI.COM

8/25 LARRY VAN AALST, SONOMA WINE REPORT, SONOMA WINE COUNTRY WEEKEND

LARRY VAN AALST – HOST, SONOMA WINE REPORT TALKS ABOUT THE UPCOMING SONOMA WINE COUNTRY WEEKEND

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, you’ll experience, up close and personal, Sonoma’s full bounty of flavors. Rub shoulders with winegrowers and makers from the pioneers to the rising stars. Offer your compliments to the chefs, both acclaimed and up-and-coming.

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 charities. Since its inception, Sonoma Wine Country Weekend has raised over $12 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities.

www.sonomawine.com

8/22 HONORE COMFORT, SONOMA COUNTY VINTNERS, SONOMA WINE COUNTRY WEEKEND, SHELLEY KEKUNA, KAANAPALI BEACH RESORT ASSOCIATION, KFRESH, STEVE EVANS

HONORE COMFORT - EXECUTIVE DIRECTOR, SONOMA COUNTY VINTNERS - SONOMA WINE COUNTRY WEEKEND

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, you’ll experience, up close and personal, Sonoma’s full bounty of flavors. Rub shoulders with winegrowers and makers from the pioneers to the rising stars. Offer your compliments to the chefs, both acclaimed and up-and-coming.

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 charities. Since its inception, Sonoma Wine Country Weekend has raised over $12 million for charities that benefit students, children, farm workers and people in need in Sonoma County communities.

BIO
Honore Comfort, joined the Sonoma County Vintners as Executive Director in 2006.  Formerly with Foster’s Wine Estates, Ms. Comfort brings an extensive background in wine marketing, consumer marketing, and not-for profit management to the organization.  As Group Brand Manager for Luxury Imports for Fosters, Ms. Comfort was responsible for marketing major wine brands to the North American market including Penfolds and Wynn’s along with other boutique luxury brands.  Prior to the merger with Foster’s, she managed the Rosemount Estate brand for Southcorp Wines and was responsible for a 2 million case business in the US, Canada, and Latin America. She started her wine career as Director of Marketing for a small, family owned winery in Sonoma County’s Dry Creek Valley.

Ms. Comfort gained her marketing and advertising expertise while working as Director of Print Media for Macy’s West in San Francisco.  Her career also includes four years as a successful strategic planner and corporate fundraiser for the Art Institute of Chicago, and other non-profit museums and institutions around the United States. Honore has a Master of Business Administration and a Master of Arts Administration both from Southern Methodist University in Dallas, and a Bachelor of Arts in Art History from the University of California, Berkeley.  Ms. Comfort lives in Healdsburg with her husband, and together they manage their micro-vineyard of 40 year-old Dry Creek Valley Cabernet.

www.sonomawine.com


SHELLEY KEKUNA - EXECUTIVE DIRECTOR AT KA'ANAPALI BEACH RESORT ASSOCIATION - KFRESH

In two years, Ka‘anapali Fresh has become ‘the most blogged about’ culinary destination event on Maui. Produced and hosted by Ka‘anapali Beach Resort Association, (whose members include resort hotels and condominiums, world-class golf courses, shopping centers, restaurants and ocean activity providers) the three-day festival features Maui-inspired cuisine paired with local farms and international wines and spirits.

It’s our credo that good food brings people together no matter where they’re from … We invite you August 29 – 31, 2014 to explore the bounty of the island with dishes creatively prepared by our resort chefs as well as celebrity chefs from Hawai‘i. Discover new ways to build cocktails with fresh ingredients, explore a Maui farm, and experience authentic Hawaiian culture.

Along the way, indulge in the beauty of Hawai‘i’s legendary master-planned resort at Ka‘anapali: stroll on America’s Best Beach, frolic with marine life in the clear blue sea or simply enjoy the warm sun and lush landscape.

WWW.KAANAPALIFRESH.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.

8/21 ERIC GREENWALD, GRIMALDI’S PIZZERIA, MELODIE HILTON, NAPA RIVER INN

ERIC GREENWALD - PRESIDENT AND COO, GRIMALDI’S PIZZERIA

HISTORY
IN THE WORLD OF PIZZA...Grimaldi's is an institution.
With over 100 years of coal fired brick-oven pizza-making traditions, we continue to ensure that future generations are able to experience our distinctive and truly authentic pizza.

Why coal-fired brick ovens? The tantalizing aroma of pizza and calzones baked to perfection in our signature coal burning oven offers a unique flavor and a crisp crust that is just not possible from gas, convection, or wood burning ovens. Our fresh ingredients, handmade mozzarella, 'secret recipe' dough and pizza sauce make us the most award-winning pizzeria in the United States. It is our passion for pizza that has made us a "must have" for pizza lovers and celebrities alike, including Frank Sinatra and former NYC Mayor, Rudy Giuliani.

PHILOSOPHY
“At Grimaldi's, our key ingredients are three simple things: People, Product and Service. These ingredients are the recipe for our success. “ These are words we live and work by, as we continually strive to be extraordinary. Putting quality first is core to Grimaldi’s Pizzeria’s way of doing business, a strategy that strongly differentiates us from most every other competitor, in the industry.  Above all, we have worked to develop a creative atmosphere that is fun, emphasizes quality and rewards our employees, guests, purveyors, and community. We constantly try to get to the “Yes” and that is what we believes makes our guests keep coming back for more. Our culture-centered philosophy remains the foundation of company operations today.

BIO
Eric J. Greenwald is the President and Chief Operating Officer of Grimaldi’s Pizzeria.  Launched in 2003, Grimaldi’s Pizzeria focuses on building and operating restaurant units that deliver a differentiated, upscale dining experience. Grimaldi's Pizzeria is currently considered one of the fastest growing, pizza brands.

Greenwald leads the company with more than 32 restaurants, 2,000 employees and $60 million in annual sales. With an entrepreneur's energy, vision and passion, Greenwald's sights are set on continuing their national expansion. Grimaldi’s Pizzeria currently has  locations across the US, including Texas, Nevada, Florida, Arizona, and its flagship stores in New York City. They have shown tremendous growth and have promised to continue their expansion plans throughout the country in 2014; including new locations in California, Colorado, Louisiana, Georgia and Texas.

Prior to his current role as President, Eric served as Chief Operating Officer of Grimaldi’s Pizzeria, spearheading, its national expansion since 2003. Greenwald has 20-plus years of restaurant operating experience, including two years as Director of Operations for the Mastro’s Restaurant Group, as well as several management positions, within the restaurant Industry. Greenwald also plays a intergral role on the National Restaurant Association's Pizza Council.

Originally from New Jersey, Greenwald attended school at Arizona State University. He now resides in Scottsdale, Arizona.

WWW.GRIMALDISPIZZERIA.COM


MELODIE HILTON - DIRECTOR OF MARKETING AND PR, NAPA RIVER INN 

Napa River Inn at the Historic Napa Mill, Where History Meets Luxury
Our decadent urban hotel is a mixture of high style and warmth; an unexpected blend of history, art, entertainment, world class food and unforgettable wine. A delightfully unique experience among Napa Valley hotels…

Situated within the Historic Napa Mill, our inn is a member of the prestigious Historic Hotels of America. Start with breakfast on your balcony from Sweetie Pies Bakery, relax with a spa treatment at La Pelle Skin Spa, sample from your choice of thousands of Napa Valley wines, enjoy an indulgent dinner at any of our award winning restaurants, and wrap up your evening with some live music and classic desserts in Silo‘s Jazz Club. Our downtown Napa hotel has everything you could ever want in a hotel stay – without ever having to get back into your car.
Visit downtown; Napa Valley at its finest. We‘ll make sure your stay is wonderfully unforgettable.

BIO
Currently is the Director of Marketing and PR for Napa River Inn, and long-time Napa resident. Was a journalist, writing for numerous local wine and food publications, as well as  regional AND NATIONAL PRINT, ONLINE, AND BROADCAST PUBLICATIONS.

WWW.NAPARIVERINN.COM

8/20 LARRY LIPSON, BARBARA NEWHOUSE, THE ALS ASSOCIATION, ICE BUCKET CHALLENGE

LARRY LIPSON - WINE REPORT FROM FLORIDA

For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine.  His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.
                                                 


BARBARA NEWHOUSE - PRESIDENT & CEO OF THE ALS ASSOCIATION - ICE BUCKET CHALLENGE

VIRAL CAMPAIGN RAISES AWARENESS FOR ALS AS UNPRECEDENTED GENEROSITY CONTINUES FROM CHALLENGE PARTICIPANTS

BACKGROUND:
If you’ve logged onto social media or even just turned on the TV in the past couple of weeks, chances are you’ve seen people taking the ice bucket challenge.  This viral campaign has jumpstarted unprecedented generosity and raised awareness for ALS, also known as Lou Gehrig’s Disease.  As of Friday, August 15, 2014, The ALS Association has received $9.5 million in donations compared to $1.6 million during the same time period last year (July 29 to August 15). These donations have come from existing donors and 184,812 new donors to The Association.

ALS is a progressive neurodegenerative disease that affects nerve cells in the brain and the spinal cord. Eventually, people with ALS lose the ability to initiate and control muscle movement, which often leads to total paralysis and death within two to five years of diagnosis. There is no cure and only one drug approved by the U.S. Food and Drug Administration (FDA) that modestly extends survival. Veterans are twice as likely be diagnosed with the disease.

In this satellite interview, Barbara Newhouse, President and CEO of The ALS Association will discuss ALS and how the ice bucket challenge is causing unprecedented momentum and visibility for this degenerative condition.  She’ll discuss how people can get involved and where they can go for more information in learning more about ALS.

MORE ABOUT BARBARA NEWHOUSE:
Barbara Newhouse was recently named president and CEO of the ALS Association.  She has over 35 years of success in leading strategic initiatives resulting in operation growth and market strength.  Her specialties are aligning the needs of a varied group of constituents with the overall mission and working with a grassroots chapter and volunteer network while maintaining a strategic business operations focus.  Barb holds a bachelor degree in social work and a master’s degree in health care administration.  She received a certificate with the Leadership Institute on Aging in 1994 and has attended various continuing education courses with the Kellogg School of Non-Profit. Barb has recently completed a Certificate in Leadership program through the University of Notre Dame on leading transformational organizations. Throughout her career, she has served on numerous non-profit boards of directors including chairing both a community mental health center as well as the Governor’s Conference on Alzheimer’s disease for the state of Iowa.

WWW.ALSA.ORG

8/19 CÉSAR CANAVATI, 2014 MEXICO FOOD FAIR AT THE LOS ANGELES CONVENTION CENTER, HAPPY NATIONAL POTATO DAY

CÉSAR CANAVATI – 2014 MEXICO FOOD FAIR AT THE LOS ANGELES CONVENTION CENTER (AUGUST 21-23)

The 2014 Mexico Food Fair at the Los Angeles Convention Center (August 21-23) is an unprecedented display of the cultural & gastronomical wealth of Mexico and how the producers from Mexico can work together with American businesses. The Mexico Food Fair will be open, free of charge to the general public and will offer a wide array of food tastings, cooking lessons and conferences from award winning Chefs as well as multiple astonishing artistic performances throughout the three days of the event.

The Mexico Food Fair will honor the variety and lavishness of Mexican States such as  Jalisco, which is vast in its gastronomy and will present products including spicy peppers, chocolate, granola, agave syrup, fruit pulp, and, of course: Tequila! Aguascalientes will be represented with its traditional Chile Relleno (stuffed Poblano pepper) and quince jelly and Oaxaca will introduce samples of their iconic Mezcal and Mole Sauces, which are internationally reckoned as unique pieces of cultural identity. Visitors to México Food Fair will also enjoy the demonstrations of the different products that will be displayed, while also learn different cooking techniques from renowned Chefs.

In addition to having over 8,000 members of the public attend last year, the Mexico Food Fair is also a unique gathering place for buyers, intermediaries, distributors and end consumers of Mexican processed foods to meet directly with the top producers and suppliers of goods which range from dehydrated foods, canned goods, cereals, pasts, snacks, sauces and dressings, to every imaginable processed food products. The event is backed by the Mexican of Agriculture and Food (SAGARPA) and is set to strengthen trade relations between the USA and Mexico, increase production volumes, stimulate sales and generate jobs in both countries.

www.mexicofoodfair.com 


HAPPY NATIONAL POTATO DAY 

There are over a thousand different types of potatoes. Potatoes have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize. In Europe per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. Potato consumption is expanding strongly in developing countries, which now account for more than half of the global harvest and where the potato’s ease of cultivation and high energy content have made it a valuable cash crop for millions of farmers. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India. The potato continues to be enjoyed in Ireland today. The year 2008 was declared the International Year of the Potato by the United Nations, noting that the potato is a staple food in the diet of the world’s population, and affirming the need to focus world attention on the role that the potato can play in providing food security and eradicating poverty.

SPUD TRIVIA/FACTS

• In October 1995 the potato became the first vegetable to be grown in space! NASA wanted to develop super-nutritious and versatile spuds to feed astronauts on long space voyages.
• Americans eat more potatoes than any other kind of vegetable — on average, each person downs1/3 of a pound per day!
• Potatoes contain more potassium than bananas
• Louis XVI of France wore potato flowers in his buttonhole to stimulate interest in the plant.
• Potatoes were often eaten aboard ship to prevent scurvy, a disease caused by a deficiency of vitamin C.
• The Incas used the potato to treat injuries. They also thought it made childbirth easier.
• The jacket potato contains more vitamin B1 than portion of broccoli or a portion cauliflower
• China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India
• 1801 -  the year  French Fries were first served to America
• 1853 – the year the potato crisp invented in New York
• 2008 was the UN International Year of the Potato
• The world’s fourth most important food crop, after maize, wheat and rice.
• At one time, the Scots refused to eat potatoes. Why? Because potatoes weren’t mentioned in the Bible!
• In the late 1500s, the Spanish thought potatoes were a kind of a truffle; they called them “tartuffo.”
• Eighteenth-century agronomist Antoine-Auguste Parmentier used reverse psychology to convince the French to accept the potato as a safe food. He posted guards around potato fields during the day to prevent people from stealing them—but he left those same fields unguarded at night. Every night, thieves would sneak into the fields and leave with sacks of potatoes!
• The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato.
• The word ‘spud’ comes from spuds, which were used to dig holes for potatoes.
• The world’s biggest potato was grown in Germany in 1997 weighing in at 7.5lb – the same weight as a small dog

NUTRITIONAL INFORMATION
Think of spuds as power on the plate. Rich in carbohydrates, potatoes are a fantastic fuel for our bodies. Unadulterated and unprocessed, they are probably the best and most delicious source of starchy energy in our diets and in a world where many carbohydrates are so processed that they are devoid of essential nutrients, the potato stands head and shoulders above the rest. Aside from the starchy carbohydrate, potatoes also contain some protein, little or no fat and  have almost twice the amount of fibre as the same amount of brown rice.

They are a good source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health. In a world increasingly concerned with carbon footprints and the effects of global warming, this is an opportunity to go back to basics and re-discover the potential of the potato, which, even in the harshest of climates, can more quickly produce nutritious food, on less land, than any other major crop. So let’s get back to our roots and grow them or buy locally. Boil them, bake them, mash them, eat them! Put potatoes back on Irish plates!

http://www.potato.ie/national-potato-day/

8/18 BROOKS PAINTER, CASTELLO DI AMOROSA, CHEF ANDREW PONCE, RUTH'S CHRIS STEAKHOUSE

BROOKS PAINTER, DIRECTOR OF WINEMAKING, CASTELLO DI AMOROSA 

BIO: Brooks Painter has been a winemaker for over 30 years.  He has experience making ultra-premium varietal wines from throughout the many different grape-growing regions of California.  His current position is Director of Winemaking for Castello di Amorosa in Calistoga, California.

His previous position was Winemaking Operations Manager at Robert Mondavi Winery in Oakville, California, and Brooks was formerly with Stag’s Leap Wine Cellars, Leeward Winery and Felton-Empire Vineyards.

Brooks was born in San Francisco and raised in Northern California. He received his Bachelor of Arts in Chemistry and Biology from University of California, Santa Cruz in 1980, during which time he discovered his interest and passion about wine.  His work has been published in The American Journal of Viticulture and Enology, Biochemistry, Practical Winery and Wines & Vines.  Brooks is a professional member of the American Society of Enology and Viticulture and a former chair of the Microbiology Committee for C.E.R.A. (California Enological Research Association).  He is the past Board President for the Napa Valley Wine Technical Group and a technical reviewer for enology research proposals submitted to the American Vineyard Foundation, a non-profit organization funded by the wine industry to provide grant money for research and development projects of importance to the industry. Brooks previously taught classes on wine and grape growing for the California Academy of Sciences, Adult and Family Education, Golden Gate Park, San Francisco, California.

Brooks and his wife Beth have lived in Napa for the past fifteen years. Their two children, Miles and Emily, are presently attending Occidental College in Eagle Rock, California. They are actively involved in the local Napa Valley community and charitable organizations; they participate in long-range public planning issues for local city and county government.

ABOUT: Castello di Amorosa is a castle and a winery located near Calistoga, California. First opening its doors to the public in April 2007, the castle is the pet project of 4th generation vintner, Dario Sattui, who also owns and operates the V. Sattui Winery named after his great-grandfather who originally established a winery in San Francisco in 1885. The winery sits on property that was once part of an estate owned by Edward Turner Bale.

THE CASTLE: The castle interiors, which include 107 rooms on 8 levels above and below ground, cover approximately 121,000 square feet (11,200 m2). Key details and building techniques are architecturally faithful to the 12th and 13th century time period. Among many other features it has: a moat; a drawbridge; defensive towers; an interior courtyard; a torture chamber; a chapel/church; a knights' chamber; and a 72 by 30 feet (9.1 m) great hall with a 22-foot (6.7 m)-high coffered ceiling.

The torture chamber has an authentic 300-year-old iron maiden which Sattui states he bought for $13,000 in Pienza, Italy, a replica rack, prison chambers and other torture devices. The great hall features frescoes painted by two Italian artists who took about a year and a half to complete and showcases a 500 year old fireplace.

The masonry, ironwork and woodwork was fashioned by hand using old world crafting techniques. Building materials included 8,000 tons of locally quarried stone, in addition to paving stones, terra cotta roofing tiles and some 850,000 bricks imported from Europe. Extending into the hillside adjacent to the castle lies a labyrinth of caves some 900 feet (270 m) in length. Beneath the castle are a 2-acre (8,100 m2) barrel cellar and tasting rooms where visitors can sample the wines-all sold only at the Castle.

Due to Napa County restrictions, the castle and grounds cannot be rented for weddings or receptions, but are available to rent for corporate gatherings and fund raisers. In May 2012 the county ordered the winery to cease holding a weekly Catholic Mass in the chapel located on the grounds due to lack of use permits, reviews by county agencies, including traffic and building code compliance. The services were among just a few in the area where Catholics could attend a traditional Latin Mass.

WWW.CASTELLODIAMOROSA.COM


ANDREW PONCE - SOUS CHEF, RUTH'S CHRIS STEAKHOUSE- WOODLAND HILLS – MENU ITEMS

Ruth’s Chris Steak House in Woodland Hills is situated in the Westfield Promenade Shopping Mall, just north of the 101 on Topanga Canyon Blvd. The light woods with copper overtones in our steakhouse create an atmosphere of sophistication and easy elegance, and the numerous private dining rooms of our restaurant offer a variety of settings for 18 to 65 guests. Whether it’s a romantic steak dinner for two, an important business meeting or a private party, Ruth’s Chris Steak House can accommodate your needs. Our Woodland Hills steakhouse provides guests with a warm, comfortable atmosphere.

Ruth's Chris Steak House is a chain of 136 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding in the 1960s. Ruth's Chris is currently the largest luxury steak company in number of locations, operating income, and overall profit, larger than The Palm and Morton's. On May 22, 2008, the company underwent rebranding and became part of Ruth's Hospitality Group after its acquisition of Mitchell's Fish Market. The group has its headquarters in Winter Park, Florida.

WWW.RUTHSCHRIS.COM

8/15 AIMEE SHERIDAN, AUCTION OF WASHINGTON WINES, BOB BERTHEAU, CHATEAU STE MICHELLE

MIKE AND PAUL ARE LIVE FROM CHATEAU STE. MICHELLE IN WASHINGTON! 

AIMEE SHERIDAN - EXECUTIVE DIRECTOR, AUCTION OF WASHINGTON WINES

ABOUT AUCTION: The Auction of Washington Wines is the 501 (c) (3) non-profit organization of the Washington wine industry and has raised more than $30 million since its inception in 1988.

It’s the wine event of the year! THE 27TH ANNUAL AUCTION OF WASHINGTON WINES includes three days of sampling superb wines, visiting with leading winemakers and growers and celebrating Washington’s bounty. We’re personally looking forward to the opportunity to support two deserving local causes and savor cuisine created by acclaimed regional chefs. Join us for one day or all three—you’re sure to enjoy this year’s Auction of Washington Wines! Sample world-class wines, and savor local cuisine created by acclaimed regional chefs. Meet the winemakers. Toast new friends. Your participation at Auction of Washington Wines benefits uncompensated care at Seattle Children’s Hospital and supports the winemakers of tomorrow through viticulture and enology research at WSU.

We are grateful to Washington winemakers, our dedicated sponsors and generous guests like you for coming together each year to support these eagerly anticipated events. Join us at one or all three days and make a difference for a healthier and more vital Washington.

ABOUT AIMEE: Executive director responsibilities include organizational management and growth of the Auction of Washington Wines (AWW), including leadership, strategic planning, fundraising and donor development.

Aimee brings more than twenty years of non-profit leadership to this role, previously raising financial support for organizations such as Boys & Girls Clubs, The Salvation Army and PAWS. During her tenure with these organizations, she was not only charged with strategic planning, organizational development, team dynamics and capacity building; Aimee also facilitated major events such as the PAWS Wild Night gala and auction, which set fundraising records year after year, and a million dollar gala and 1500 person breakfast for Boys & Girls Clubs.

A native of Eastern Washington, Aimee was raised in a family of farmers, giving her an agricultural savvy that will provide depth when interfacing with the vineyards. In her down time, Aimee spends time at home with her husband and their children, dogs and cat.

WWW.AUCTIONOFWASHINGTONWINES.ORG


BOB BERTHEAU – WINEMAKER, CHATEAU STE MICHELLE 

ABOUT CHATEAU STE MICHELLE: Chateau Ste. Michelle combines Old World winemaking traditions with New World innovation. In fact, Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art wineries, one for red and one for white. The whites are made at the Chateau in Woodinville, WA, while the reds are made at our Canoe Ridge Estate winery in Eastern Washington.

RESPONSIBILITY                                                                                                                        
At Chateau Ste. Michelle, the health and vitality of our community is integral to how we do business. We take great care in making mindful, sustainable decisions that promote the long-term wellness of the communities we serve—the people, the environment, the businesses. Above all, we promote a safe culture of balance and moderation, and foster an honest, collaborative spirit within the industry to keep forging continued innovation in sustainable practices. As industry leaders, we demand of ourselves continual betterment. It is our responsibility to act in a way that inspires trust and confidence in our company and our products for years to come.

SUSTAINABILITY                                                                                                                      
At the Chateau, we appreciate where we're going as much as where we've been. Because of this, we've made sustainability a huge priority. It fills us with pride to know that we've been acknowledged as an industry leader. Our conservation efforts include the reduction of energy consumption, water conservation and solid waste reduction and management. We've implemented a wide range of winery recycling programs for materials such as glass, paper, cardboard, pallets, stretch wrap, cell phones, batteries and fluorescent bulbs. For our efforts, we've also become a Washington State certified EnviroStar business. And, since the 2009 vintage, both Cold Creek and Canoe Ridge Estate vineyards received LIVE and Salmon Safe certification.

WINEMAKING PHILOSOPHY                                                                                                          
Our winemaking philosophy is to highlight the style, quality and expression of our Washington state vineyards. We strive to respect the varietal characters and individuality of each location, yet still craft each wine to give you a pleasurable, food friendly experience.

ABOUT BOB: Bob has maintained Chateau Ste. Michelle’s legacy of crafting awarding-winning Chardonnay, Riesling, Merlot and Cabernet Sauvignon, while putting his own signature on the wines. “I have learned from Ernst Loosen, our German winemaking partner on Eroica Riesling, how to protect fruit purity and produce fresh, fruit-driven Rieslings.

Prior to joining Chateau Ste. Michelle, Bob made his mark at Hambrecht Vineyards and Wineries with their Belvedere and Bradford Mountain labels. In his formative years out of UC Davis, he gained valuable mentoring from such renowned winemakers as Bob Sessions at Hanzell Vineyards and David Ramey at Chalk Hill. Wanting to gain an even broader experience with a wide variety of grapes and viticulture areas, Bob also worked at Gallo of Sonoma for five years, helping to bring a smaller winery mentality to the larger facility.

For Bob, the move to Chateau Ste. Michelle in 2003 was not only the chance to make wine for one of Washington’s most acclaimed wineries, it was a chance to come home. He was born in Seattle, went to school in nearby Idaho, and has most of his family living in the Seattle area. Bob has a degree in chemistry from Boise State University and an MS in food science and enology from University of California at Davis.

WWW.STE-MICHELLE.COM

8/14 LARRY MANETTI, HEATHER MURAN – EXECUTIVE DIRECTOR, SAN LUIS OBISPO WINE COUNTRY ASSOCIATION - HARVEST ON THE COAST

LARRY MANETTI – ACTOR, AUTHOR AND RADIO HOST - SHARES SOME OF HIS BEST RECIPES 

Larry Manetti started acting in his hometown of Chicago. After studying acting with the Ted List Theater Players, Larry drove to Los Angeles in 1972. Larry landed an agent and was sent to Universal Studios to audition for an opening as a contract player.

Luck was on his side. Jack Webb was casting a new series for NBC called The Chase. Larry played a young detective. After attending acting school at Sal Dano's at night and doing bit parts by day, he scored. Baa Baa Black Sheep was being produced and cast at Universal, and the now famous writer Stephen J. Cannell was the executive producer and the role was a natural for Larry. He was cast as a cocky, hot shot pilot named Bobby Boyle. The show was a big hit for NBC but was cancelled within two years. Because the network was so impressed with Larry's on-screen presence, they cast him in a new series called The Duke. Bad luck! The Duke was cancelled in one year. Larry was back to playing whatever Universal told him to.

Hoping to catch lighting in a jar, along came Magnum, P.I. and the role of Rick. This was his elevator...the show became a mega-hit for 8 years. Since Magnum, P.I., Larry has done co-starring roles in 25 feature films and guest starred on many hot TV shows. Larry is the author of a book titled Aloha Magnum. As for the future ... just follow his jet stream!

LARRY'S BOOK "ALOHA MAGNUM" IS BACK IN LIMITED PRINT AND IS AVAILABLE FOR SALE.

In Aloha Magnum, the first-ever book about Magnum, P.I., I tell all!

I cover the hit series, my wild childhood, my crazy days in Hollywood on series like Battlestar Galatica and Baa Baa Black Sheep, my moonlighting as a prominent restaurateur, my escapades with the rich, famous and especially the outrageous.

I reveal what really went on behind the scenes during Magnum, P.I.'s  successful eight-year run - including my friendship with sex-symbol Tom Selleck and co-stars Roger E. Mosely and John Hillerman.  I recount my sometimes rowdy, but always amusing encounters with Hollywood's elite, including how I worked with Frank Sinatra, annoyed Elvis Presley and helped launch Michelle Pfeiffer's career.

LARRYMANETTI.COM


HEATHER MURAN – EXECUTIVE DIRECTOR, SAN LUIS OBISPO WINE COUNTRY ASSOCIATION - HARVEST ON THE COAST, NOVEMBER 7-9, 2014

Enjoy the transcendent sights, scents and flavors of this signature season as we present our annual Harvest on the Coast Celebration Weekend, a rambunctious extravaganza of local food and wine.

The main event is an outdoor grand tasting and auction on Saturday, November 8th  featuring wine tasting, artisan foods, live music from local artists and live music by Cuesta Ridge. The auction features a broad selection of rare wines, culinary treats and SLO Wine Country destination experiences.  Along with the array of wine and lifestyle packages, you'll have a chance to raise a paddle and support local non-profits during the fund-a-need live auction lot.

The festivities unfold throughout the weekend beginning Friday, November 7th with our collaborative winemaker dinner, "Crafted on the Coast".  Saturday, November 8th is the Grand Tasting and Wine Auction, with 60+wineries and restaurants paired up, featuring a live and silent auction.  Sunday, November 9th you'll enjoy complimentary open houses, all free with your Grand Tasting Ticket! Don’t miss this opportunity to dive into our harvest season—it’s the next best thing to making the wine yourself!

WWW.SLOWINE.COM

8/13 CHEF WILLIAM S. BLOXSOM CARTER, PLAYBOY MANSION, NATIONAL FILET MIGNON DAY

CHEF WILLIAM S. BLOXSOM-CARTER - EXECUTIVE CHEF/FOOD & BEVERAGE DIRECTOR, PLAYBOY MANSION - NATIONAL FILET MIGNON DAY

Filet mignon is the star of the show TODAY as people across the country annually celebrate National Filet Mignon Day.

• Filet mignon is French for “cute fillet” or “dainty fillet”.
• In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
• When found on a French menu, filet mignon may also refer to pork rather than beef.

Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.

The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.

Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is.  When found in grocery stores, filet mignon is already cut into bacon wrapped portions.  The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting.   Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au poivre with peppercorns or in a red wine reduction.
Due to the low levels of fat found in the fillets, bacon is often used in cooking.  The bacon is wrapped around the fillet and pinned closed with a wooden toothpick.  Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.

ABOUT CHEF WILLIAM BLOXSOM CARTER:

Chef William S. Bloxsom-Carter has 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 to guest at the Mansion; this can mean an intimate dinner party of 12, or upwards of 1,200 people. Complementing his responsibilities for Playboy Enterprises, 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.