gev magazine wine & food issue 13.0

Publisher

GEV Media, LLC

Kaye Cloutman

Founder/Editor in Chief

[email protected]

John Cloutman

Chief Operating Officer

[email protected]

Marilyn LaRoque

Senior Editor

[email protected]

Beverly Zeiss

Fashion Director

[email protected]

Vincent Gotti

Director of Photography

[email protected]

Robert J. Lopez

Art Director

[email protected]

Cocoy Ventura

Culinary Director

[email protected]

Eileen Rogers

Managing Editor

[email protected]

Annabelle Pericin

Lifestyle Editor

[email protected]

Genevieve Dee

Events Editor

[email protected]

Monika Majdanska

SVP Marketing and Sales

[email protected]

Editorial Assistant

Karmela Guno

[email protected]

The Food Patrol

Kathryn Holland Besser

Desarie Sy

Tamara Gorman Strasser

Mac Rogers

Liz Garbes Bernardo

Cocoy Ventura

Jay Huffman

Kanoa Utler

Tanya Matveeva

Mart Limcangco

Mark Goldberger

John Benedict Gotti

Camille Espiritu

Bettina Rogers

Contributing Writers

Dr. Katerina Rozakis Trani

Caity Shreve

Kimberley Lovato

Geraldine Solon

Photographers

Alex Gonzales Baguio

Angelo Palazzo

Nash Bernardo

Tubay Yabut

Brian Wong

Drew Altizer

Mehrban Jam

Rod Rosete

Matthew Brandalise

Leonid Malashenok

Laura Morton

Vasna Wilson

John Baca-Dubets

Tara Luz Stevens

Delvin Shand

Chris Miramon

Charles Kovach

Virginia Lo

Ramon Orlanes

Rey Del Fierro

Vicente Corona

Mary Huynh

Von Buenconsejo

Matteo Volta

Anita Leung

Patrice Stable

Paul Ark

The Glam Squad

Allison Cartagena

Erin Eckert

Josette Vigil Jelveh

Kelli Daley

Kenya Aissa

Karie Zarsky Bennett

Ozzie Mendoza

Alisher Akhunzhanov

Ana Cecilia Ortega

Liz Gonzales

Sandra Badani Cartagena

Debra Furuichi

Alexandra Palero

Pearl Cabalan

Trisha Leeper

Post Digital Work

Steven Fendy

Mariel L. Montaner

Tanya Protsyuk

c o n t r i b u t o r s

GEV Magazine is published four times a year by GEV Media, LLC. The opinions expressed in these pages are those

of individuals, writers and do not necessarily reflect the views of GEV Magazine advertisers. All images are copy-

right by their respective copyright holders. All words 2014 GEV Magazine. No part of this magazine may be used

or reproduced in any manner whatsoever without written permission of GEV Media, LLC. 2455 North Naglee Road Suite 197

Tracy, CA 95304

Issue 13 GEV MAGAZINE

Whats Inside?

A Thanksgiving Feast With Gerardo Sainato

10

90 Star Ingredients Holiday Gift Guide

88

Pasquale Esposito DISCOVER Copenhagen

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64

COVER STORY 10 A THANKSGIVING FEAST WITH GERARDO SAINATO

FOOD EDITORIALS 16 THE FARMER & THE FOX

26 THE GIRL & THE FIG

37 THE PEASANT & THE PEAR

46 HOLIDAY DIY TREATS

52 FALL-WINTER 2014 WINE GUIDE

54 JOANS ON THIRD 79 ALA ROMANA

82 MARLOWE SAN FRANCISCO

84 GHIRARDELLI CHOCOLATE FESTIVAL

86 CHAYA BRASSERIE

90 STAR INGREDIENTS

A FOOD PHOTOGRAPHY SPECIAL

100 RESTAURANT ANZU

TRAVEL

56 BARCELONA DOS CIELOS

60 BARCELONA MON VINIC

64 SIMPLY GREEN COPENHAGEN

66 DISCOVER COPENHAGEN DENMARK

FEATURE 70 PASQUALE ESPOSITO

76 THE ADOBE | THREE STICKS WINERY

78 THE INTERNATIONAL CHEFS CONGRESS

80 JUMA VENTURES | HEART OF THE HARVEST

85 BEACH BLANKET BABYLON

88 HOLIDAY GIFT GUIDE

104 TOP OF THE MARK

106 THE ANNUAL SAN FRANCISCO SOCIAL

108 SFMOMAS 2014 BAY AREA TREASURE AWARD

110 RANDOM ACTS OF FLOWERS

112 THE HERITAGE FAIR

114 KURIOS | MICHEL LAPRISE

Editors Letter

T hree years; it may seem like a long

time for some but I feel that it hap-

pened in a blink of an eye. When GEV

started, it was mostly out of a state of

desperation - a desire to prove something. The

main objective was genuine but the foundation

was shallow - a little rough around the edges, to

tell you the truth, but time allowed us to im-

prove and better ourselves and yet were still a

work in progress. To be the platform I really en-

visioned the magazine to be is to be the voice of

unsung heroes, gifted artists and small business

owners who otherwise wouldn't have a chance

to showcase their accomplishments. I found joy

revealing those hidden gems by providing them

a place of encouraging, nurturing recognition.

As we approach the holidays, we are able to re-

flect on and celebrate the little milestones

we've achieved through the years - but were

really just starting. Moving forward we aim to

work with people who both inspire us and the

loyal readers we've gained along the way. I must

add that Im slowly beginning to understand

what our role should be in society. Wed like to

be successful but in such a way that we main-

tain our integrity and values of our moral obliga-

tion. Wed be grateful to have an immense im-

pact sans the frenzy. In a world filled with media

-glorified personalities and celebrity adulation,

my goal is to stay true to who we are and be

consistent in celebrating the human spirit. If

you know anyone who is making a difference in

your community and deserves to have their sto-

ries told, please nominate this individual and

send us an email.

The one thing I am most thankful for this season

is the family Ive made with the people who've

contributed to the magazine. It goes without

saying that this passion project wouldn't have

survived this far without the dedication and

countless hours to make GEV possible. Thank

you for your continued faith in our journey. You

make it happen.

Kaye Cloutman [email protected]

Follow me on twitter.com/Cloutwoman

Be a fan at facebook.com/GEVMagazine

Follow the magazine at twitter.com/GEVMagazine

Photographer Vincent Gotti Lighting director Scott Nobles Makeup Josette Vigil-Jelveh Hair Alisher Akhunzhanov Jewelry Stylist Sandra Badani de Cartagena

09

cover story


A Thanksgiving Feast At

V. Sattui Winery With Chef

Photography by Tubay Yabut

By Kaye Cloutman

11

N ot too long ago, a friend who was on a book tour to promote her Calabrian cooking introduced me to the gastro-

nomic charm of Italy. To this day, I remind her how she was mainly responsible for and made a huge impact on my desire to discern their endearing culture. There was much romance, frenzy and giddiness in her voice - it almost felt like she was having an illicit love affair. Thats what Italy does to me she added. We talked some more and I tasted and got to know Italy a little better. Being the foodie that I am and only imagining how even more exquisite their food is, I had to inquire about the best places to nosh in while sipping her suggested bottles. She mentioned a few trattorias here and there but pointed out how unbelievably exhilarating it was to experi-ence a modest home cooked meal with ingre-dients sourced locally prepared with much love the kind of dishes with recipes passed through generations. Even with simplicity as its foundation, Italian cuisine is almost always a feast elaborately enjoyed. The Italians would-n't have it any other way. A recent visit at V.

Sattui Winery further validated this and many flock to their estate daily looking forward to this experience. V. Sattui Winery located in the busy high-way 29 of the Napa Valley is a stimulating stop for any first time visitor in the area. Nestled among venerable 250-year-old oak trees, the now-iconic 38-acre V. Sattui Win-ery and Estate, which opened in 1976, was fashioned after the style of traditional winemaking estates in Italy and France that were built of stone and hand-hewn timber, with underground cellars and terraces offering breathtaking views. The Winery at once evokes the Old World, while offering an undeniably modern California winetasting experience that makes guests feel that they have truly arrived in Wine Country. The picnic experience at V. Sattui is unmatched by any other property in the area, featuring more than 200 types of cheese and a wide array of house-made salads, sandwiches and desserts available in the deli; dozens of highly rated and award-winning wines sold on site; and a

sprawling two acres of picnic grounds that include two dozen tables nestled beneath ancient Valley Oak trees, and tri-level terraces that overlook beautifully mani-cured gardens and vineyards. V. Sattui is a pet-passionate property, where visitors are welcome to bring their well-behaved dogs to enjoy the picnic grounds. The new Museum exhibit in the underground bar-rel cellars offers guests an in-depth edu-cation on the history and legacy of the Winery.

Visit them! 1111 White Ln, St Helena, CA 94574 (707) 963-7774 www.vsattui.com

cover story


(2 gallon bath) 2 gallons water 1/2 cups Sugar 1/4 cups Kosher salt 1/4 cups Juniper berries 2 tablespoons whole coriander seeds 2 tablespoons ground allspice 1 bunch Fresh English thyme (approx 1/2 oz) 1 bunch Fresh rosemary (approx 1/2 oz) 5 each Bay leaf

To Roast Turkey

Preheat oven to 350-degrees. Remove turkey breast from brine and rinse. Place on a large roasting pan and slow-roast for 3 hours and 30 minutes, until the interior of the turkey reaches 165-degrees. Remove from the oven and let rest for 10 minutes. Slice and serve.

For The Brine

Get to know Chef Gerardo Sainato

Moistest Turkey

Breast

ingredients 1 pound Fresh cranberries 1 1/4 cups Granulated sugar 1/2 cup Water 1 teaspoon Ground cinnamon

method

Place all ingredients in a sauce pot and cover. Bring to boil then lower heat to gentle simmer. Cook until berries are tender. Approximately 25-30 minutes. Cool and serve.

Cranberry Sauce ala

Gerardo

Serves 6

C hef Gerardo Sainato hails from Sapri, Italy, and directs the food program at V. Sattui. He brings an authentic Italian

culinary background to the Winerys deli offer-ings, which include perennial favorites such as the fresh House Made Mozzarella which is pulled several times daily, a Broccoli Almond Salad, Pesto Pasta and seasonally-inspired soups and salads. Each weekend during the warmer months of the year, V. Sattui opens up the outdoor barbeque and pizza oven and guests are invited to purchase Tri-Tip, Salmon, Grilled Prawns, Ribs, Barbequed Oysters and made-to order Wood-Fired Pizzas. V. Sattui has recently opened a Salumeria led by Franco Ghir-inghelli and now offers house-cured meats, hand sliced to order, as well as whole cuts of Salumi and Bresaola.

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ingredients 1 pounds High quality Spaghetti, Stefano recommends De Cecco 12 High quality egg yolks cup Parmesan cheese, grated lbs V. Sattui Guanciale (cured pork cheek), or you may substitute a good quality pancetta Pepper, freshly ground

method For the sauce:

Cut the guanciale in small cubes, roast it in a pan with no added fat. Dry the pancetta on a paper towel. Mix the egg yolks and the parmesan in a large bowl until a dense cream forms. Add some freshly grated pepper, to taste.

For the pasta:

Boil the pasta in salty water (1 quart water and 1 tablespoon salt for each pound of pasta). Cook until al dente. Set aside 1 cup of the salted pasta cooking water. Drain the pasta and put it into a large mixing bowl with the egg-cheese mixture. Add 3-4 tablespoons of the reserved cooking water and mix. Con-tinue to mix, adding additional reserved cooking water until the cream is light and smooth. Add the guanciale cubes. Serve imme-diately. Serves 8

Stefanos Spaghetti Carbonara

Get to know Chef Stefano Masenti

C hef Stefano Masanti, a Michelin star chef from Northern Italy, joins V. Sattui as their in-house guest chef

from April to October of 2015. Stefano and his wife, Raffaella, are the owners of Il Cantinone restaurant, located in Madesimo, a famous ski resort north of Lake Como. Stefano has become a good friend of V. Sattuis over the years, cre-ating meals their guests still dream about for their annual Harvest Ball and other events. During his guest chef tenure in 2015, Stefano will create meals for weddings, corporate events and special gatherings. He will host cooking classes for the public, teaching winery guests to make homemade wood-fired oven pizza with fresh ingredients gathered locally. He will also teach his artisan methods of making gelato and salumi, and host cooking demonstra-tion dinners featuring local farmers and their crafted ingredients. Stefano believes in cooking with local, ingredients and is ready to create a menu using the bounty of fresh produce, meats and cheeses made by our neighbors in Northern California. V. Sattui is also working to create a garden and plant herbs and produce throughout the winery to use in cooking. Stefano is a member of the international Slow Food organization and in addition to earning a Michelin Star, he was just awarded by Gambero Rosso, a well-respected food and wine magazine, as one of the best Italian restaurants that promotes local food and farmers. Il Cantinone was also just named one of the best 60 restaurants in Italy by the LEs-presso Guide to Italian restaurants.


cover story

red carpet recipes 15

R E D C A R P E T R E C I P E S

By Liz Bernardo Photography by Nash Bernardo


17

T he Cairdean Estate, located at the base of Spring Mountain, is a newly opened 58-acre winery in bustling St. Helena, Napa Val-ley. It is home to a Tasting Room, a Club Member Tasting Room, the Farmer and the Fox Restaurant, Butterscots Bakery and Deli,

a Market Place, and a winery with caves set to open next year. The vision of the estates proprietors, husband and wife Edwin and Stacia Williams, was to create a food and wine village in Napa where people can stop and enjoy a full days worth of activities from having breakfast or lunch at Butterscots, picnicking, shopping, wine tasting, or dining at the Farmer and the Fox. They named the estate Cairdean, which is a Scottish Gael-ic term meaning friends. Their belief is that wine is meant to be shared with people close to your heart. The Tasting Room is one of a kind and offers a constantly changing menu. Unlike most tasting rooms in Napa Valley, theirs is open until 8pm so people can definitely take their time and enjoy wine tasting until late. Once the marketplace is fully opened, it will showcase specialty, rare, and unique pieces from all over the world available for purchase. Walking into Butterscots, a bakery and deli in one, you immediately get a new world rustic feel. The bakery serves breakfast and lunch and offers pastries, breads, soups, salads, and sandwiches on their menu. Some bakery specialties are the butterscotch and lime croissants, filled dough-nuts, chocolate almond tart, and the ginger-porter tea cakes. One can also find cookbooks, linens, kitchen tools, silverware, and many specialty food items inside. Butterscots also offer catering and picnics at the es-tates own private grounds with a view of the estates very own vegeta-ble garden. The Farmer and the Fox is an exceptional restaurant. The ambiance, color scheme, woodwork, and design are reminiscent of being in an upscale but old fashioned English Gastro Pub. Oak walls, dark leather seats, black and white marble floors, high ceilings, vintage silverware, and traditional Welsh woven patterns are seen on their pillows and seats. Vintage plates adorn the walls and brass bell pendants for lighting hang from the ceiling. The restaurant is open every night from 5 to 10pm and also offers private dining and catering by request. Both Butterscots and the Farmer and the Fox restaurant are lead by Executive Chef Joseph Humphrey, together with his Chef de Cuisine Jason LaBlue. Originally from Tallahassee, Florida, Chef Joseph started working his way up in the kitchen at the age of 15. He worked at some well-known restaurants in Napa, such as the Michelin-rated Auberge du Soleil Restaurant and at The Restaurant at Meadowood. He brings his expertise at the Farmer and the Fox, whipping up some very creative dishes on the menu. Very original and not to be missed are the scotch egg with cress and horseradish, smoked mussel chowder, whisky cured salmon served on house-made beer bread, roasted squab in tikka masala sauce, and the rabbit Wellington in old school red wine sauce. The popo-vers are light and delicate, freshly baked every half hour. For a sweet ending, the salted caramel apple mille-feuille paired with buttermilk ice cream is the perfect fall dessert. On the other hand, the Cairdean Vine-yards 2014 Harvest Sorbets is unique and made with grapes grown from their very own vineyard. Its unadulterated and tastes very clean and refreshing. The Countess of Carrak, Mor Easley, and the Alexander Forbes are just a few of the many unique blends of cocktails offered from the restaurants bar. The Estate is set to be completed and fully opened by early next year 2015.

the farmer & the fox

Located at 3111 St. Helena Highway North, just two miles north of downtown St. Helena, the restaurant is open seven days a week from 5:00 p.m. until 10:00 p.m. Reservations are recom-mended and can be made by calling 707-302-5101 or at www.farmerandfox.com.


The Farmer and The Fox signature cocktail

Chef de Cuisine Jason LaBue

Beverage Director James Kendall

Interiors were designed by San Francisco-based Nicole Hollis. A modern take on the European gastropub, the space is elegant and approachable with oak paneled walls, leather banquettes and black-and-white checkered marble floors. A brass bar illuminated with bankers lamps, customized brass sconces and oversized bell-shape light fixtures cast an inviting glow. Banquette seating upholstered in traditional woven Welsh blankets provides color and coziness; vintage silverware is part of each tables setting.

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19

Who and what are your major influences and how has it shaped the way you cook now? Coming up the ranks as a young cook, my three biggest chef influ-ences were George Morrone, who really taught me how to taste and how to compose interesting, balanced dishes, Julian Serrano, whos work ethic is unparalleled, and Michael Mina, from whom I really learned the bigger picture of what it takes to run a success-ful restaurant. How would you describe the food at The Farmer and the Fox and what are the dishes that best represent the theme of the restau-rant? At The Farmer and The Fox we are trying to present a contempo-rary, Napa Valley version of a European gastropub. So to me that means staying focused on really great local products presented relatively purely and simply, with a nod to some of the classic dishes you might see in pub in Scotland or England, such as our version of the Scotch Egg or our Rabbit Wellington. What are your favorite wines from the estate that you like to pair your food with? I really like Stacias overall style of winemaking; they are all very well balanced, with good acidity, which makes them really great food wines. In particular I am a really big fan of the Haley Marga-ret and the Atlas Peak Syrah.

What factors do you consider when choosing your vendors/purveyors and who are your local favorites? First and foremost is the quality of the product. We are fairly spoiled in Napa, and the Bay Area in general, in that we have so many great farms nearby. Here at The Farmer and The Fox, we are very fortunate to have a farm 10 minutes away called Forni-Brown, and Ive known the guys that run it for over ten years now. They bring us amazing produce literally straight out of the ground, usually still warm from the sun. How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions? We try to be as accommodating as humanly possible. At the end of the day, we are here to take care of people, and if we can do something simple like accommodate someones particular dislike or allergy, then we are going to make a lot of friends. Whats your favorite thing about being in Napa and cooking at The Farmer and the Fox? I think being surrounded by so much natural beauty is very inspiration-al. I live in the East Bay, which affords me the pleasure of driving through much of the valley everyday, and it always takes me back a little just how beautiful it is in Napa Valley.

Get to know Executive Chef Joseph Humphrey


Chef Joseph Humphreys

Chocolate & Smoked

Almond Tart


red carpet recipes

preparation

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Chocolate Tart Dough

c butter, softened c plus 1 tbl powdered sugar 1 egg yolk tsp vanilla extract c cocoa powder 1 c ap flour cream the butter and powdered sugar add the egg yolk and beat until smooth sift in the flour and cocoa powder beat on low just until combined wrap and chill overnight unwrap the dough and roll out to thick cut out circles 8 in diameter place the dough circles in 6x3/4 tart pans cut out 8 circles of parchment paper and place on top of the tart shells weigh down the tart dough with pie weights or dried beans bake at 350 for 15 minutes remove weights and bake another 5-10 minutes, until dough is dry and set

Chocolate souffl tart filling: 10 tbl butter, cut into small pieces 5 ozs dark chocolate 4 eggs, at room temp c sugar 3 tbl ap flour place the butter, and then the chocolate in a mixing bowl set over a pot of simmering water melt stir to combine beat the eggs and sugar until light and thick fold the egg mixture into the chocolate in 3 batches sift the flour over the batter and carefully fold in cover and chill overnight

to finish: fill each tart shell with approximately c of filling mix stick 6-8 smoked almonds, and 2-3 chunks of fresh plum into each filled tart shell bake at 350, 12-14 minutes


Butterscotch & Lime

Croissants


red carpet recipes

preparation

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23


Preferment c nonfat milk 1 tbsp dry yeast 1 1/3 c ap flour warm the milk to 85 degrees transfer to a mixing bowl sprinkle in the yeast stir to dissolve add the flour mix until smooth cover w/ cheesecloth and let rise overnight in fridge Dough 1 tbsp plus 1 tsp dry yeast 1 c whole milk 6 c ap flour 1/3 c sugar 1 tbsp plus 1 tsp salt 1 tbsp melted butter transfer the preferment to the bowl of a stand mixer w/ the dough hook attached add the yeast mix on low until yeast is incorporated, 1 or 2 minutes once incorporated, increase the speed to medium and mix for 2 more minutes slowly add half of the milk until incorporated reduce speed to low add the flour, sugar, salt, melted butter, and the rest of the milk until fully incorporated, about 3 minutes turn mixer off, let rest 15-20 minutes turn mixer on low and mix until dough is smooth and elastic, 3 minutes transfer to a mixing bowl cover w/ cheesecloth and let rise at room temp until double in size, about 90 minutes transfer the dough to a floured work table press into a rectangle 2 inches thick wrap in plastic wrap and refrigerate 4-6 hours

Roll in butter 2 c butter make sure butter is malleable, but not warm, or cold roll the dough out to a rectangle, 28 x 12 inches with long side towards you, spread the butter over 2/3 of the rectangle, starting from the left fold the unbuttered third over the center third, and then the left third over the center seal the top and bottom seams to seal in the butter give the dough a quarter turn so that the seams are at the left and right roll the dough to a rectangle 28 x 12 inches repeat the folding steps again wrap in plastic and refrigerate for 2 hours unwrap the dough and roll to a rectangle 28x 12 inches fold into thirds again wrap again in plastic and put in freezer for 1 hour, or overnight if dough was left in freezer, transfer dough from freezer to the refrigerator the night before baking dust work surface with flour roll the dough into a rectangle about 32x12 inches, and 3/8 inch thick cut the dough into triangles approximately 12 inches long and 2 inches wide at the bottom liberally coat the triangles of dough with finely grated butterscotch chips and lime zest with the base of the triangle closest to you, gently roll the dough over itself, finishing with the point of the triangle on top. The roll should have 6 or 7 ridges. place the croissants on parchment lined tray let rise again at 75 degrees for about 2-3 hours, or dou-bled in size preheat oven to 425, no fan carefully brush with egg wash (egg, cream, salt) let egg wash dry briefly, about 10 minutes turn oven down to 400 bake 15-20 minutes transfer to a wire rack to cool


Scotch Egg, Cress

& Horseradish


red carpet recipes

preparation

Serves 4

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For the eggs

6 large eggs, best possible quality good quality pork sausage 2 c. all purpose flour 8 c. panko breadcrumbs Bring a medium sized pot of water to the boil. Gently lower 4 of the eggs into the water and cook for 6 minutes. Remove the eggs from the boiling water and place immediately into a bowl of ice water to stop the cooking process. In a medium sized bowl, whisk togeth-er the remaining two eggs. Place the flour in another bowl, and the breadcrumbs in a third bowl. Once the eggs are cold, carefully remove the shells, being ex-tremely careful to not break the eggs. Once the eggs are clean, carefully coat them in a thin layer of pork sau-sage, making sure that the egg is completely encased. Place in the refrigerator again to chill for at least 30 minutes. Once chilled, carefully coat the eggs in a thin layer of flour, followed by a thin layer of egg wash, fol-lowed by a layer of breadcrumbs, followed by another layer of egg wash, and finally another layer of bread-crumbs. Reserve the eggs in the refrigerator until ready to fry. Discard any leftover flour, egg wash, or bread-crumbs.

For the cress puree: 3 c. cleaned watercress leaves and thin stems c olive oil salt to taste Bring a medium pot of water to the boil and season heavily with salt. Prepare a bowl of ice water. Plunge the watercress into the boiling water and cook for 10 seconds. Using a slotted spoon or a skimmer, remove the watercress from the boiling water and immediately plunge into the ice water to stop the cooking process. Once the watercress is cold, remove from the ice water and squeeze out any excess water. Transfer the cooked watercress to a blender and puree until smooth. Once smooth, and with the blender still running, slowly drizzle in the olive oil. Season to taste with salt. Reserve cold until ready to serve.

For the salad: 2 c. cleaned watercress sprigs 4 each radishes, cleaned and thinly sliced zest and juice of 1 lemon 2 tbl olive oil Place the watercress and the radishes in a small bowl. In a separate bowl, whisk together the lemon juice, zest, and olive oil. Lightly dress the watercress salad with the lemon juice mixture just before serving.

To finish: Fill a large, heavy bottomed pot with enough oil to sub-merge the eggs in. Heat the oil to 350 degrees. Carefully transfer the eggs into the hot oil and fry until golden brown, about 4-6 minutes. Carefully remove the eggs from the hot oil, and place them on a tray lined with paper towels. Meanwhile, spoon 1 Tbl of the watercress puree into the bottom of a small bowl. Carefully cut the eggs in half lengthwise and place on top of the water-cress puree. Top the eggs with some of the watercress and radish salad. Garnish each egg with a little freshly grated horseradish.


By Kathryn Holland Besser Photography by Tubay Yabut


27

A uthentic, approachable and always bringing the freshest of whats in season were the hallmarks of our memorable lunch at the girl & the fig. Chef John Toulze dazzled us with an array of tastes, textures and visual delights throughout the four-

course tasting menu. Accompanied by a well-chosen selection of Rhone varietals, our fall-oriented meal reflected a sense of place (and time) that has made the girl & the fig a must-visit destination in Sonoma, California. Since 1997, chef partners Sondra Bernstein and John Toulze have dedi-cated themselves to an uncomplicated approach to growing, cooking and serving country food with a French passion. Simplicity, soulfulness and truthfulness are universal threads between cuisine and restaurant. If they can grow it or make it themselves, they do with brio. If not, it comes from purveyors who share a similar devotion to cultivating excellence. While maintaining the highest standards of food quality and preparation, the girl & the fig also embraces Sonomas less formal atmosphere and honors the restaurants humble beginnings. From menu classics to charming decor, the past is never far from the present. Its echo is felt in the smallest of details such as their monthly sourcing of mismatched wine glasses at local thrift stores. Originally borne of economic necessity, it continues as a charming tradition. Along with a hand-stamped signa-ture frame and loosely drawn marker swirls atop butcher paper, the tables invite you to get comfortable and prepare yourself for the serious business of eating. And thus we did. first course: mushroom soup From the garden to the stock pot indeed! Chef Toulze has a nearly ency-clopedic knowledge of fungi and gave an impressive ad hoc primer on local mushrooms. The soup was wholly balanced between earthy and creamy with the fried sunchoke medallions providing a crispy, satisfying crunch. The medium-bodied Viognier (Miner 2012), the first offering in the white varietal flight, delivered vibrant notes of citrus and honeysuck-le along with a welcome acidity that contrasted the exquisite richness of the soup. second course: fig & arugula salad A classic from the beginning, the rustically composed salad of arugula, toasted pecans, house-made pancetta, Laura Chenel chvre, dried figs and port vinaigrette exemplifies the chefs mantra of letting excellent ingredients speak for themselves. Bite after delicious bite brought pep-pery, creamy, salty and sweet together in distinctive combinations. The second offering in the wine flight was a Marsanne (Campovida 2012), a white wine grape most commonly found in the Northern Rhne region. This lovely specimen, hailing from Mendocino County, mirrored the salad with its fruity, nutty and herby bouquet. Chef Toulze took a moment to recount the restaurants long connection to Sonomas Laura Chenel, whose famous chvre was in its infancy around the same time the girl & the fig was established. The salad ele-ments originally came together much as they do today, the main excep-tion being the pancetta, which is now made in house. Interestingly, some of the Berkshire pigs are actual Silicon Valley denizens, hailing from the end of Stone Valley Road in Danville (the restaurant goes through a whopping 700 pounds per month according to Chef Toulze). Over the years, they have perfected a method of producing unrolled pancetta

the girl & the fig

Located at 110 W Spain Street in the heart of downtown Sono-ma, the restaurant is open seven days a week featuring an all-day menu - daily 11:30 am - 10 pm, late night brasserie menu until 11 pm on Fridays and Saturdays and a Sunday Brunch from 10 am to 3 pm. Reservations are recommended and can be made by calling 707.938.3634 or at www.thegirlandthefig.com

(versus the rolled variety). The salt-curing process takes anywhere from 28 to 35 days and the intense, velvety results rival their Italian cousins. third course: duck confit The moist, tender leg of duck atop a white bean stew with house-made fennel sausage, herb bread crumbs, and mustard jus needed only a fanciful glass of wine to become our ideal fall lunch entre. At this point, we briefly sampled the remaining white varietals (a Grenache Blanc 2012 Priest Ranch and a Roussanne 2012 Truchard, both from Napa Valley) but decided a red would be more classically French. The sommelier brought a lovely offering: a 2012 Kibelstadt Fathers Watch. Mostly Syrah, with a bit of Mourvdre plus some 100-year old Carignan, it was a utopian combination of the three main grapes of the Southern Rhne. We closed our eyes, dreamed of the French country-side and savored every mouthful. fourth course: chocolate & salted fig caramel trifle Coming to the end of the meal was bittersweet but the girl & the figs signature dessert was both salty and sweet. The ingredients were top notch; the proportions perfect. Lightly toasted Italian meringue lay upon a thin layer of salted fig caramel and a generous serving of mousse-like chocolate. We tried to be coy but we were each deter-mined to scoop up as much trifle as possible with every spoonful. We closed the meal with a shared promise to return soon. Trend aware but not trend motivated is what youll find at the girl &

the fig. They are original, authentic and welcoming from first

tempting sip to last luscious bite.

Duck Confit over White Bean Stew


red carpet recipes

C harming and rustic like Sonoma itself, the interior of the girl & the fig fea-tures deep, warm wood tones, soft natural lighting, and eclectic art on the walls. Echoing an old-fashioned brassiere, the long bar near the entrance invites you to have a drink before your meal; adjacent to the bar is a small

space displaying the restaurants cookbooks, gift items and fig foods for sale. Dont leave without a jar of the girl & the figs delicious salted fig caramel! ($10/7.7 ounce jar) The dining tables are close enough for you to steal a glance at your neighbors meal, but at a sufficient distance to ensure a degree of privacy. Every day, the staff decorates the tabletop butcher paper with the girl & the figs distinctive signature frames (hand stamped) and delicate marker swirls.

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Who and what are your major influences and how has it shaped the way you cook now? There have been many individuals and influences during my career. Chief amongst them is Sondra Bernstein, my mentor and partner. From the beginning, her idea that food should be simple, fresh, and made in house, have guided my "food" hand. How would you describe the food at the girl & the fig and what are the dishes that best represent the theme of the restaurant? Our food is soulful, simple and true. We make all we can from scratch, farm our plot to the fullest, and take pride in knowing the roots of our cuisine. Dishes like the fig salad, duck confit or our grilled cheese sand-wich are staples that have depth because of the connections we have to the ingredients, history and simplicity of the preparation. What are your favorite wines from the estate that you like to pair your food with? To choose one would be sinful. From the beginning, we have been blessed to be surrounded by incredible, like-minded wine makers. Fur-thermore, our frequent trips to France have allowed us to expand those connections, and have inspired us to create food as distinctive as the wines we serve. From day one, our primary focus has been Rhone varie-tals and the proponents of wines that are meant to share the table with food. We also have an incredibly unique farming agreement with Ben-ziger Family Winery/Imagery Estate, allowing us to farm multiple acres on their Bio-dynamic farm. The commonality amongst all the wines on our list are accessibility, authenticity and food friendly orientation. What factors do you consider when choosing your vendors/purveyors and who are your local favorites? We are blessed to be very busy, but this sometimes creates challenges for our local partners ability to keep us with us. That said, we are blessed by the plethora of incredible producers in our area and I know I will miss so many by listing just a few, but here are a couple that jump out: Paul's Produce, Matos Cheese, Peter Mathis Wines, Bohemian Creamery, Stone Valley Farms.... and the list could go and on. What all these folks have in common is a commitment to quality, authenticity, and a passion for their craft. How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions? We don't adjust as much as we remain flexible. We are and have always been in the service industry, and success demands that you meet your customers needs and desires. From the beginning, we have found that folks want an honest experience, and as long as we are making the effort to accommodate their needs, they tend to want to give us the opportunity to serve them. Whats your favorite thing about being in Sonoma and cooking at the girl & the fig? It is home. This is where I have chosen to make my living, raise a family, and most importantly, refine my craft. For me, there is no better place to be as a chef. I am surrounded by dynamic and talented folks driven by similar ethos, and, ultimately, I think no other restaurant exemplifies that more that the girl & the fig. Since 1997, Sondra has been transcending trends and created an institution that exemplifies Sonoma and what it means to live here.

Get to know Executive Chef

John Toulze

the girl & the fig

Chef John Toulzes Wild Mushroom Soup

with Madeira Cream Issue 13 GEV MAGAZINE

red carpet recipes

preparation

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For the soup: cup dried porcinis 4 tablespoons ( stick) unsalted butter 1 small yellow onion, chopped 3 celery stalks, heart leaves reserved, chopped 1 small carrot, chopped 1 large leek, white part only, cleaned and chopped 2 shallots, diced 4 garlic cloves, crushed pound shiitake mushrooms, cleaned and chopped 1 pound crimini mushrooms, cleaned and chopped 4 tablespoons blended oil 1 cup dry white wine Herb sachet (dried thyme, bay leaves, and black peppercorns) cup heavy cream Salt and white pepper to taste For the Madeira Cream 1 tablespoon unsalted butter 1 shallot, diced 1 garlic clove, diced 1 cup Madeira 1 sprig fresh thyme cup heavy cream Salt and white pepper to taste Chopped fresh herbs, for garnish (optional)

To prepare the soup Soak the dried porcinis in a bowl filled with 1 cup of hot water for about 10 minutes. Melt the butter in a medi-um saucepan over medium-low heat. Add the onion, celery, carrot, leek, shallots, and garlic and saut until the vegetables are soft, about 7 minutes. Stir the vege-tables occasionally to prevent browning.

In another saut pan cook the mushrooms in the blended oil over high heat until browned. Combine the mushrooms and the reconstituted porcinis (with their liquid) to the other vegetables. Add the white wine and reduce until the liquid has almost completely evaporated, about 3 to 4 minutes. Add 6 cups of water and the herb sachet and season with salt and pepper to taste. Bring to a boil. Reduce the heat and cook until the mushrooms are tender. Take the pan off the heat and remove the sachet. Add the cream and pure the mixture in a food processor or a blender. Strain the mixture through a fine-mesh sieve. Adjust the sea-soning with salt and pepper to taste. To prepare the Madeira Cream

In a small saucepan heat 1 tablespoon of butter and saut the shallots and garlic over medium heat. Add the Madeira and thyme and reduce the liquid until the liquid has almost completely evaporated, about 3 to 4 minutes. Add the cream and reduce by half. Season with salt and pepper to taste. Remove the pan from the heat, remove the thyme sprig, and pure the mix-ture in a food processor or a blender. Strain the mix-ture through a fine-mesh sieve. To serve

Garnish each serving of soup with a spoonful of the Madeira Cream and a few mushroom trimmings or a pinch of chopped fresh herbs, if desired.

the girl & the fig

Serves 6

Chef John Toulzes Fig & Arugula Salad


red carpet recipes

preparation

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For the vinaigrette 3 dried Black Mission figs 1 cup ruby port cup red wine vinegar tablespoon minced shallots cup blended oil Salt and pepper to taste For the salad: cup pancetta, diced 6 bunches baby arugula 1 cup pecans, toasted cup dried figs, chopped 1 cup goat cheese, crumbled (preferably Laura Chenel Chvre) Freshly ground black pepper to taste To prepare the vinaigrette Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan. Reduce the port over medium heat to cup, about 5 to 7 minutes. Transfer the port mixture to a food processor and add the vinegar. Pure until smooth. Add the shal-lots and slowly whisk in the oil . Season to taste with salt and pepper to taste. To prepare the salad Saut the pancetta in a small saut pan over medium heat until the pancetta is crisp. Remove excess oil on a paper towel and let cool. In a stainless-steel bowl, toss the arugula, pecans, dried figs, pancetta, and goat cheese with the vinaigrette. To serve Divide the salad among 6 chilled plates. Grind the pep-per over each salad.

the girl & the fig

Serves 6

Chef John Toulzes

Chocolate & Salted

Fig Caramel Trifle


red carpet recipes

preparation

Serves 6

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For the chocolate

12 ounces bittersweet chocolate, chopped 2 ounces milk chocolate, chopped 1 cup milk 12 medium egg yolks 2 ounces sugar 1 tablespoon vanilla extract 2 cups cream 1 cup mascarpone

For the meringue

1 cup sugar 5 egg whites, room temperature teaspoon cream of tartar 1 jar Salted Fig Caramel Sauce (available at www.girlfigstore.com) 3 ounces Chocolate Cocoa Nibs (available in specialty markets)

For the chocolate Combine the chocolates in double boiler and melt to-gether. Heat the milk to a simmer. Whisk together the egg yolks and the sugar until light and pale. Slowly whisk in the heated milk into the egg mixture and strain. Stir the egg mixture in to the melted chocolate. Heat the cream to a simmer and slowly whisk into egg mixture. Add the remaining cream. Pour the chocolate into a double boiler and cook stirring constantly until thick-ened. Remove and cool to room temperature. Add the mascarpone and whisk until smooth. Strain and chill.

the girl & the fig

For the meringue Place the sugar and cup of water in a pot over low heat and cook until the sugar has dissolved. Increase the heat and boil the sugar to 240 degrees. Use a mixer to whip the egg whites on low speed until they become foamy. Add the cream of tartar, increase speed and whisk until whites form soft peaks. With the mixer at medium speed, carefully pour the hot sugar mix slowly into the egg whites. Continue slowly until all the syrup has been poured in. Keep beating the egg whites until they become stiff and glossy. Set aside and chill.

To serve: Spoon a generous portion of the chocolate into a tall glass. Add a layer of the Salted Fig Caramel to each glass. Top with chilled meringue and, if desired, brown the meringue lightly with a culinary torch. Sprinkle the top with chocolate cocoa nibs.

FinMarc Group and subsidiary companies is a boutique public relations, media and communications agency special-izing in strategic communication programs, direct and digi-tal campaigns and comprehensive, experiential branding. With offices in Napa Valley, San Francisco and Los Ange-les, our creative approach to targeting luxury lifestyle con-sumers and the hospitality, restaurant, non profit, wine and spirits sectors is both strategic and effective. FinMarc part-ners with celebrities, fashion houses, musicians, designers, television and film companies worldwide. We are recog-nized internationally for our understanding and expertise of the niche luxury market. We invite you to visit us at finmarcgroup.com and explore our firm further.

decadence...

Photos by Christian Thomas and Tubay Yabut


By Kaye Cloutman Photography by Vincent Gotti HMUA Josette Vigil-Jelveh

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C hef Rodney Worth and his restaurants represent a heroic role in feeding a community. More than neighborhood gems, The Peasant and The Pear along with his five other restaurants (The Prickly Pear Cantina, The Little Pear, The Pear Southern Bistro,

The Peasants Courtyard and Ferraris Cucina Italia) continue to gain increasing recognition for their contributions to help the needy. Stellar dishes with ingredients sourced from local suppliers go hand in hand with a strong commitment to support sustainable food. Its essential to me that every dish which comes out of my kitchen celebrates what we are all about. I like getting to know and having a personal relationship with my diners. I want them satisfied and nourished in every sense of the word. Theyve been so supportive of all our efforts for the past 10 years and its beyond an honor to feed them on a constant basis. My food is for their consumption, not the critics. An all-time-family-guy, the culinary genius is constantly surrounded by people close to his heart, which makes what I do all the more reward-ing he adds. Together he and his wife Natalie (his closest ally) have raised three beautiful children who grew up in the nurturing environ-ment that the couple has provided them. When it comes to the people he admires most, I have to give a special shout-out to Bobby Flay. I respect what hes done and how hes reinvented and embraced the notion of cultural diversity in his restaurants. I aspire to have that kind of authenticity. Hes a master at consistently put his signature in all his projects. Anne Burrell is also a force to be reckoned with. Despite being well-known for her strong persona, the woman is really a darling and an absolute joy to work with. Rodney had since crowds lining up outside the door. His menu was ex-citing and innovative. His customers were wowed. In 2006, he moved the restaurant to a larger, more high-profile downtown location in upscale Danville. Soon after, he snagged the Best New Restaurant of 2006 award from Diablo Magazine, The Magazine of The East Bay. Rodney Worth is now a five-time winner of Diablos Best Chef award, enjoying more wins of that coveted award than any other chef in the area. Chef Rodney has received accolades and media coverage from many other magazines including Michelin, Zagat and Bon Appett magazine that once came knocking on Rodneys door to feature his signature lamb shank recipe. Word of Chef Rodneys celebrated food has traveled far and wide, partly because of his intuitive culinary skills, partly because of his trademark laugh as he chats with diners at their tables. Rodney Worth now owns and operates six successful restaurants under The Worth Group, five in the East Bay suburbs of San Francisco and one in Napa, California. Rodney and his wife, Natalie, live with their three children in the town of Danville where Chef Rodney actively supports his community. Rodney has a true commitment to the environment and sustainability. He follows the Monterey Bay Sustainable Seafood Watch program, only sourcing sustainable seafood as well as free- range chickens and grass-fed beef from local suppliers. Chef Rodney is living his life-long dream of sharing the joys of good food with his customers and is soon to launch his very own gourmet line which will include homemade jams, rubs, sauces and pickled foods.

Located at 281 Hartz Avenue Danville, CA in the heart of down-town Danville, the restaurant is open seven days a week from 5:00 p.m. until 10:00 p.m. Reservations are recommended and can be made by calling 925.820.6611 or at rodneyworth.com/peasant-pear.

Chef Rodney is a huge car aficionado. (Seen here with a 1932 Ford Dearborn Roadster courtesy of Timothy MacHugh).

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Who and what are your major influences and how has it shaped the way you cook now? Loretta Keller from Bizzou (now known as Coco500), Alice Waters and when I first started getting into cooking, Bobby Flay. I followed his first restaurant Bolo. Their California-Mediterranean style and use of fresh ingredients & bold flavors shaped the way I cook now. How would you describe the food at The Peasant & The Pear and what are the dishes that best represent the theme of the restau-rant? Californian-Mediterranean soul food. The lamb shank is our signa-ture dish, but we use seasonal vegetables and ingredients in our rotating menus and play off of the seasons. We cook for the weather, and shine during the cooler seasons. What are your favorite wines that you like to pair your food with? I like big Napa cabernets, like from Frank Family Vineyards. Any-thing Napa pairs well with our food, but we try to feature the wines that pair well with the seasons too. What factors do you consider when choosing your vendors/purveyors and who are your local favorites? The vendors with the highest end products and products that work

well with our cooking techniques are who we go with. Vendors that have fast delivery times is also important our seafood company, ABS Seafood, flies in the product on jets, so we get it a day earlier than we would if we used a different seafood company. How do you adjust and deal with the ever-changing needs of diners like food allergies and dietary restrictions? We try to stay proactive by researching products and keeping the staff aware of allergies and dietary restrictions. We train our staff to note any dietary restrictions when making reservations with guest so we can communicate with the kitchen ahead of time. If necessary, well bring in special product to accommodate our guest. Whats your favorite thing about being in Danville and cooking The Peasant & The Pear? Its a great community, our guests understand the quality of ingredi-ents we use and appreciate our effort to use organic & sustainable products.

Get to know Executive Chef Rodney Worth

the peasant & the pear

Chef Rodney Worths Beet Salad with

Pomegranate Vinaigrette


red carpet recipes

Country Style Bread Pudding

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Ingredients 3 each yellow and red beets, medium 4 oz. soft goat cheese, 1 oz. per person 8 oz. salad greens mix of frise lettuce and baby spinach dressed with Pomegranate vinaigrette Roast beets in a 350 degree oven for about 1-1/2 hours or until fork tender. Remove from oven and let cool. Peel beets and chop into 1/2- 3/4 inch cubes. Place different colored beets in separate bowls or the red beets will discolor the yellow ones. Lightly dress salad greens with the pomegran-ate dressing and arrange on a medium platter or make individual salads. Scatter the beets on top. Sprinkle with 1 oz. goat cheese per person and serve. Pomegranate Vinaigrette (makes enough for 8 salads) 1 quart pomegranate juice reduce 32 oz. bottle down to 1 cup 2 shallots, medium, peeled 1 tsp. thyme, fresh, chopped 2 tsps. . Dijon mustard 2 oz. honey 2 cups, EVOO Salt and pepper to taste, about 1 tsp. salt and a pinch pepper Reduce pomegranate juice over medium heat until one cup remains. Cool then add to other ingredients in a food processor. Process until emulsified.

T his is a new dish this season at The Peasant and The Pear and our customers love it almost as much as I do! Cut into three inch squares, it makes a wonderful stuffing-like sidedish to chicken or really any roasted

meats. I just cant get enough of this stuff(ing)!

Ingredients 1 sheet focaccia bread, 3 x 6, cut into 1 inch cubes cups finely 1/8 diced celery (or brunois cut) cups finely 1/8 diced onion (or brunois cut) 2 tsps. EVOO 3 eggs 2 cups milk 1 cups heavy cream 1 T. rubbed sage 1 tsp. kosher or sea salt (less if using iodized commercial salt) 1/4 tsp. black pepper Make in a greased 9 x 12 rectangular pan or similar. Cut bread into 1 inch cubes. At the restaurant we use a rose-mary focaccia which is aromatic and perfect for this bread pud-ding. If you use a plain focaccia or another type of bread please add 1 teaspoon finely chopped rosemary. Here in California it grows wild. Good thing! Fresh is always best. Toast cubes of focaccia bread in a 250 degree oven to dry out for 10-15 minutes turning over every few minutes. When dry but not brown, remove bread from oven and let cool. While bread is toasting, saut the celery and onions (the brunois) in 1 tablespoon olive oil. Saut 3-5 minutes until trans-lucent but not brown. Add bread and brunois to bowl along with eggs, milk, cream and spices. Mix well and then spoon into baking pan. Bake covered with foil at 350 for 20-30 minutes. Cut into squares and serve with roasted chicken or whatever is for dinner tonight.

Makes 8 servings

preparation

Chef Rodney Worths

Wild Mushroom

Flatbread


red carpet recipes

preparation

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I n the fall this flatbread always find its way back to the menu at the restaurant because its mush-room season, my favorite time of the year! There is nothing like this flatbread pizza with the beet

salad for a perfect autumn lunch. Makes two 10-12 inch round flatbreads

Ingredients 16 oz. fresh seasonal mushrooms, mix of wild and cultivated mushrooms of choice: chanterelle, enoki, oyster, crimini, whatever looks good at the market 8 oz. Italian white cheese blend of Asiago, Mozzarel-la, Provolone and Bel Paese 2 oz. soft goat cheese (1 oz. per individual serving) Splash of white truffle oil First make the pizza dough, allowing enough time for a 3-4 hours rise in a warm place and then a cold proof for at least the same amount of time. Dough can also be refrigerated overnight (covered in plastic wrap.) After dough has risen and proofed, bring to room tem-perature for about 30 minutes before rolling out. Using a small amount of flour to keep the dough from stick-ing to the counter, flatten the ball of dough with your hand, turning over and picking up frequently. Gently shape into a 10 round, trying not to overwork the dough. At the restaurant we use a standing press that is ideal for tortillas as well as pizza flatbreads (but prac-tical for home use.) After dough is ready, begin sauting the mushrooms in one T. olive oil on medium heat for about 5 minutes until tender. Salt and pepper to taste. Take pizza dough and sprinkle the Italian cheese blend on top. Then scatter mushrooms and add dollops of goat cheese. Splash flatbread with white truffle oil and give it a final dusting of salt and pepper. Bake in a 450 degree oven (convection if possible) for 10-12 minutes or until crust is lightly brown and crisp.

Pizza Dough for Flatbreads Makes two generous 10-12 inch flatbreads. 2 cups warm water between 80 and 100 de-grees 2-1/2 tsp. yeast (measure water temperature before dissolving yeast) a standard package of yeast has 4 tsps so use just more than 1/2 4 cups AP flour 1 cup semolina flour 1/8 cup EVOO 2-1/2 tsps. sea salt 1 tsp. sugar In a large bowl, add the temperature-controlled warm water and the yeast. Let yeast dissolve for 2 minutes. Then add dry ingredients. Mix until incorporated, scraping sides of the bowl. When mixed, divide into two small well-shaped balls and place in a warm place in the kitchen, on top of the stove or inside a recently warm oven and cover. After 3- 4 hours dough should have doubled in size. Knead each ball gently and reshape balls again. Place in the fridge for a cold proof of 3-4 hours or until you are ready to roll them out (see above.)

Chef Rodney Worths

Warm Pear Tart


red carpet recipes

preparation

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Make 10 pear tarts or keep some of the pears to make the Spicy Pear Chutney!

T his classic recipe is one of my customers favor-ites (and mine, too!) When my wife, Natalie, and I named our first restaurant The Peasant and The Pear I knew I wanted lots of pear

dishes on the menu and, of course, that includes pear desserts. We always use DAnjou pears because I think they are the juiciest and most aromatic and because you peel them for poaching you dont have to worry about DAnjous sometimes tough and bitter skins. In a pinch you can really any pear at all. Well, maybe not an Asian pear although that would be cool to try sometime! Note to self: Try making Warm Pear Tart with Asian pears!

Poached Pears I cant decide what I like more eating these poached pears or just smelling them while they are cooking. They will fill your kitchen with all the aromas of autumn.

Ingredients 5 pears, peeled , halved and cored 2 cups sugar 2 cups Riesling wine 2 cups water 1 tsp. powdered ginger 2 sticks cinnamon 2 cloves 1 sheet good quality puffed pastry 1 egg white 1 quart of the best vanilla ice cream money can buy (or flavor of choice!)

Place prepped pears in a deep saucepan with all the other ingredients. Make sure the pears are fully cov-ered in the liquid. If necessary, change pans or adjust the liquid and dry quantities (in the same proportions) until all pears are swimming in the liquid. Simmer 30-40 minutes until pears are soft but not mushy. Remove from saucepan (RETAINING LIQUID... dont drain off that magic brew!) and set aside. Pears and liquid can be refrigerated for several days. Take puff pastry from fridge or freezer and let thaw completely reaching room temp. Cut into 4 x 5 inch rectangles and gently fold over the edges of the pas-try forming a rim around entire pastry piece. Place one half of a fully-drained poached pear onto a cutting surface and make thin, inch slices without separating. Transfer intact pear half to pastry and fan out slices over bed of pastry. It takes some practice so its good you have a few extra pears to practice with! Brush pastry with lightly beaten egg wash. Repeat for other tarts. Bake in a 400 degree oven or 375 convection for 15 minutes or until the pastry is lightly brown. Serve with a gi-normous scoop of vanilla ice cream or salted car-amel would be a good choice, too!

I ts that time of the year again! The hol-idays reminds me of twinkling lights, cards in the mail, gifts, fun gatherings

with loved ones, lively conversations, and sharing stories around a table filled with the most special home cooked food and having the best sweet endings. Preparing desserts should be easy, fun, and stress-free. Here are some simple, no-fuss, but extraordinary desserts that will surely win the hearts of friends and family.

These silky pots of panna cotta are unique and can be given out as a present during the holidays. Just cover the mason jar with a lid, tie a ribbon, and voila, youve got an extraordinary homemade gift!

520g/2 1/8 cups Heavy Cream 160g/2/3 cup Pomegranate Juice 60g/1/2 cup Sugar 12g/1 Tbsp. Gelatin 60g/1/4 cup Cold Water 1. Sprinkle gelatin to the cold water evenly and set

aside for a few minutes to bloom. Melt for 10 seconds in the microwave when ready to use.

2. Boil heavy cream and pomegranate juice togeth-er. After boiling, add sugar and let the mixture simmer for 2-3 minutes. Turn off heat and add melted bloomed gelatin to mixture. Mix well.

3. Strain and portion panna cotta mixture into small glass mason jars or containers. Let the mixture set in the refrigerator for 2-3 hours.

60g/1/4 cup Butter 60g/1/2 cup Flour 20g/1/4 cup Cocoa Powder 60g/1/2 cup Sugar 60g/2/3 cups Almond Flour 6g/ 1 tsp. Kosher Salt 1/8 tsp. nutmeg, ground 1/8 tsp. cloves, ground 1/8 tsp. ginger, ground 1/8 tsp. cinnamon, ground 1. Mix all ingredients in the mixer with a paddle attachment until combined and forms a dough. Roll dough into thick, place on a flat sheet tray and freeze for 30 mins. 2. After freezing, cut dough into cubes and place croutons spaced apart into a baking sheet. Bake at 350F for about 8-10 minutes. Cool down croutons after baking at room temperature and keep in an airtight container when completely cooled. Assembly: 1. When the pomegranate panna cotta is completely set, add the salted gingerbread spice croutons and a few fresh pomegranate seeds on top.

Pomegranate Panna Cotta

Salted Gingerbread Spice Croutons

Makes 12-14 servings

DIY Holiday Treats By Liz Garbes Bernardo

Photography by Nash Bernardo


the food patrol

Pomegranate Panna Cotta

with Salted Gingerbread

Spice Croutons

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DIY Holiday Treats


the food patrol

Pear Dark Chocolate

Hot Fudge Cakes

Serves 10

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T hese mini cakes are so moist and dec-adent. These are best served warm, maybe even topped with a scoop of your good ol classic vanilla bean ice cream. The chopped pears inside give the cake a nice crunchy surprise.

175g/1 1/3 cups Dark Chocolate 150g/2/3 cup Unsalted Butter 55g/2/3 cup All Purpose Flour 25g/1/4 cup Cocoa Powder 5g/ 1 1/8 tsp. Baking Powder 1g/ 1/8 tsp. Salt 175g/ 1 cups Sugar 175g/ cup Whole Eggs 200g/1 cup Diced Pears 10g/2 tsps. Lemon Juice

Ingredients

1. Preheat oven to 350F. Sift all dry ingre-dients together. Set aside.

2. Peel and dice pear to cubes. Place in a bowl with cold water and lemon juice to prevent the pears from turning brown.

3. Melt dark chocolate and butter over a water bath.

4. In a separate bowl, whisk eggs and sugar together.

5. Combine chocolate mixture to egg mix-ture with a whisk until smooth.

6. Add the sifted dry ingredients and whisk until combined and smooth. Fold in the drained chopped pears.

7. Portion into ramekins and bake for about 20-25 minutes or when a tooth-pick inserted in the middle comes out clean. Serve warm.

Procedure

Ricos Famous Peanut Butter Hot Cocoa

W hen I was a little kid, I looked forward to watching my grandfather prepare this special drink during family brunches on the holi-days. It is unique because it uses evaporated milk, which makes it creamy, while the peanut butter adds a twist to the flavor. Its perfect for the chilly holiday season! 360g/1 cups Evaporated milk 50g/ cup Peanut Butter 30g/ cup Sugar 20g/ cup Cocoa Powder 1. Mix all ingredients together using a blender until smooth. Transfer to a small pot and heat to warm. It is very important to stir constantly with a whisk to avoid burning the hot chocolate. Por-tion into mugs and enjoy.

Serves 4

DIY Holiday Treats

W ho says you have to have pumpkin pie on Thanksgiving when you can wow your guests with this super moist pumpkin cake bursting with all the holiday flavors and spices their hearts desire.

200g/4pcs Eggs 454/3 cups Sugar 227g/1 2/3 cups Cake Flour Salt 11g/1 tsp. 7g/1 T Cinnamon 9g/2 tsp. Baking Soda 240g/1 1/8 cups Vegetable Oil 500g/2 cups Pumpkin Puree 1. Preheat oven to 335F. Spray the bottom and

sides of an 8x4 round cake pan with a cooking spray and line with parchment paper on the bottom.

2. Sift cake flour, salt, cinnamon, and baking soda together. Set aside.

3. In a stand mixer fitted with a paddle attachment, mix eggs and sugar until smooth.

4. Add oil and mix thoroughly. 5. Add the pumpkin puree and all sifted dry ingre-

dients alternately on medium speed and mix just until smooth. Pour the cake batter into the cake pan.

6. Bake at 335F for about 1 hour to 1 hr. 10 mins. or when a toothpick inserted in the middle comes out clean. Cool cake in pan for 15 mins. Unmold from cake pan to a wire rack and cool completely.

200g/2 cups fresh cranberries 120g/1cup sugar 120g/ cup orange juice 1. Place all ingredients in a small saucepot and boil

until the mixture thickens into a compote. Set aside in the refrigerator and cool.

Pumpkin Cranberry Cake

Cranberry Compote

Makes 10-12 servings


the food patrol

Maple Cream Cheese Frosting

227g/1 cup Cream Cheese 113g/1/2 cup Butter, softened 454g/ 3 cups Powdered Sugar, sifted 5g/1 1/8 tsp. Vanilla Paste 60g/1/8 cup Maple Syrup 1. In a stand mixer fitted with a paddle attachment,

beat cream cheese and softened butter until smooth. On slow speed, add all the powdered sugar and beat until smooth and creamy.

2. Lastly, add the vanilla paste and maple syrup until well blended.

Assembly: Cut the pumpkin cake into 2 layers horizontally with a serrated knife. Place the bottom layer on a cake stand or platter and spread half of the cream cheese frosting on top. Top with the second layer of cake and spread with the remaining frosting on top. Spread out the cooled cranberry compote evenly on top of the cream cheese frosting.

Pumpkin Cranberry Cake

with Maple Cream Cheese

Frosting

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DIY Holiday Treats


the food patrol

Photography by Brent Hofacker

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The Holidays are always a time for festive gatherings

and nothing brings out the spirit more than perfectly

paired dishes with wines that really celebrate the fla-

vors and aromas of this season. We've tasted and com-

piled a selection of our current favorite wines which

we found most versatile. Cheers to one less stressful

thing to worry about during this busy time!

Wine And Be Merry!

Our Top

Fall-Winter Sips

Roscato Rosso Dolce Lombardy, Italy- An irresisti-ble, delicately sweet, gently fizzy red wine from the north-ern Italian region of Lom-bardy. Makes a wonderful aperitif and is also incredibly food-friendly.

2012 Sebastiani Pinot

Noir, Sonoma Coast Layered with notes of cher-ries, sandalwood, spice, forest floor and lingering flavors of roasted coffee and caramel.

2012 Wente Morning

Fog Chardonnay Enjoy aromas and flavors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from barrel aging. This wine deliv-ers a medium-long, refreshing finish.

2012 Kendall Jackson

Cabernet Sauvignon Black plum, boysenberry and cherry flavors abound in the glass amongst the violet, chocolate and cedar notes. This wine is smooth with tan-nins that are refined and round. Super food-friendly.

2011 Renwood

Premier Old Vine

Zinfandel Dark and rich on the palate, bold yet refined tannins with sweet vanilla oak and dusty berries on the finish.

2012 Frenchie Red

Wine Benjamin

Franklin This enticing blend boasts inviting red fruit aromas, sup-ple dark fruit flavors and along a smooth finish that will leave your tail wagging.

2011 Jamieson Ranch

Vineyards Double

Lariat Cabernet

Sauvignon The dark chocolate and sweet dried fruit flavors with big layers of berry at the finish complement light to robust meats and game.

2011 Franciscan

Estate Cabernet

Sauvignon A smooth and silky texture on the palate frames gener-ous flavors of ripe plum and dark cherry, with notes of vanilla and black pepper.

2012 Garnet

Vineyards Pinot Noir This is a Pinot with elegance and extract, but also with a lush body and silky tex-ture. Aromas include ripe blackberries, cherry preserves, vanilla hazelnuts and toasted French oak.

Editors Pick

2011 Sanctuary Wines Bien Nacido Pinot

Noir Santa Maria Valley Aroma: fresh red berries, dried herbs, sweet toasty notes, vanilla Mouthfeel: rich and smooth in the palate, very elegant, with a long finish and balanced acidity Flavors: strawberry, red cherries, herbs and vanilla

Photography by Angelo Palazzo

YOU BELONG HERE...

the food patrol


t takes a special kind of person with an equal amount of passion and vision to be able to turn an old government Post Office into one of the most vibrant, and inviting new marketplaces in Los Angeles.

Joan McNamarra, owner and visionary behind the popular and much-loved gour-met marketplace, Joan's on Third is exactly that person. Her dream and passion of sharing her love of food and family has finally expanded beyond her original Third Street location with her highly anticipated second location on Ventura Place in Studio City. That collective sigh of relief and ex-citement you may have heard on opening

day was her loyal customers throughout the Valley knowing that they can now get all their favorite items just a short drive away.

The new location has been transformed into a gorgeous, bright and airy 4000 sq ft restaurant, cafe and marketplace. Designed much like the original, here you'll find the same menu, the rustic communal tables, charming decor, and of course the signature cows and pig fixtures that Joan is so fond of. Joan herself can be found bustling around, at least for the first few weeks, checking in with customers and making sure everything is up to her standards, as she's known to do at the Third street location.

Walking through the large glass iron doors, you are immediately greeted with an abundance of stimuli for the senses. Gorgeous vin-tage furniture juxtaposed with immaculate white marble counters; bookshelves filled with wines, cookbooks, and candles and barrels filled to the brim and stacked with gourmet delights.

For me, there is an immediate sense of familiarity, and even nostalgia when I first walked in to Joan's on Third. It is reminiscent of the small local Italian markets from my childhood on the East Coast. I would tag along with my mom to help her gather up groceries and special items for Sunday dinner and the week ahead. From fresh pasta, char-cuterie, imported olive oil, freshly baked bread, wine, and rich aro-matic coffee, we would get it all and its all here too at Joans. You can even find a plethora of chocolates, pastries, and salads and, of course; cheese... stacks and stacks of cheese. All of this just in time for the holiday season.

The open kitchen format, like the original, is center stage and a favor-ite feature for many customers. Two long communal tables can be found on either side as well as smaller tables and plenty of counter space. For those wanting to enjoy the sunny LA weather or take in the view of the Farmers Market right outside every Sunday, there is an outdoor patio that seats 30. Street parking is plentiful and there is also valet parking available.

I was going to resist saying that Joan's on Third feels a bit like home but once Joan confided this little bit of a story to me from her early days, it makes sense now: When she first started her popular catering company in 1995 and then grew it, in 1998, into the iconic shop that it is today, she discovered a sign during one of her many travels. On it was a phrase about family and community that she loved and, since family is so important to her, she wanted to mount a sign in the shop with part of the phrase on it. It read: "You belong here."

Joan's On Third, Studio City opened on Monday, Sept 23. It is open every day from 8 a.m. to 8 p.m and closes at 7pm on Sundays. www.joansonthird.com

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Dos Cielos Touching the Sky of Barcelona

D os Cielos Graces the landscape of Barcelona from the heights. Floating above the city on the 24th floor of the Hotel Melia, the Torres brothers, Javier and Sergio are the twin towers of culinary achievement. In the back-ground the Torre Agbar stands face to face with the incredible architectural marvel of Gaudi's Sagrada Fa-

milia, as the diners watch, eat, drink, and enjoy a luxurious res-pite from all which transpires below. The sea breeze whips Dos Cielos and drops autumn on the sun deck. It is here that the Torres Brothers orchestrate a symphony of flavors, culinary art made from natures finest work using in-struments of their own design. Sommelier Vanessa Salinas pair-ing with Japanese Sake makes the table levitate - unifying archi-tecture, light, design, food, wine and landscape. Javier and Sergio Torres lead us on an inspiring journey to an incredible world of culinary fascinations. One Michelin Star.


haute cuisine

by Vicente Corona

Dos Cielos

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Barcelona DOS Cielos

Wine Cellar: Manzanilla, Rey Fernando Sanlcar de Barrameda. Leon Beyer Riesling, Alsacia. Rancio Seco. De Muller Tarragona. Sake Japan. El Rocalls, Peneds. Furvus, Montsant. Vittios Vi Dolc, Peneds.

Menu: Chicken consomm, almond milk and beef jerky. Diced tomatoes, olives and smoked river fish. Fried eggplant, coriander, cumin and purslane. The Chalice. Black garlic Pedroeras. Carabiner Huelva, seaweed, cucumber and tarragon. San Pedro fish, ham, bread and tomato. Grilled Lamb Shoulder, apricots, anchovies and croutons kid. Pre dessert. Gin & Tonic dessert. The Jewel.

Visit their website: www.doscielos.com


haute cuisine

59

Barcelona DOS Cielos

Carrer de Pere IV, 272 - 286, 08005

Barcelona, Spain

+34 933 67 20 70

Mon Vinic Experience Food and Wine Nirvana

T he Monvinic experience is to feel the entire culinary world beneath your feet; to be captivated by the raw natural products of the earth, the scent, the texture, and the flavors. Clara Saludes, Isabelle Brunet, Guillem Oliva are the three geniuses of this craft, bringing the palate of Barcelona to the world. These brilliant artists

of gastronomy and wine are creating a microcosm which exudes the divinity of good living, eating knowledge and sharing. The Monvinic possesses what must be considered one of, if not the single greatest wine list on earth. I've never seen anything like it; over six thousand references from across the wine globe. The most experienced connoisseur will still be in unexplored ter-ritory here. Monvinic is yet another of the many reasons you should make a good trip to Barcelona. After Monvnic your entire outlook on life will improve.


haute cuisine

by Vicente Corona

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Barcelona Monvinic

Wines Ara, Marlborough. Brut N. V, South Island, New Zealand, Sauvignon Blanc. Castell d'Encus, DO Costers del Segre, Taleia, 2013. Catalunya, Spain, Sauvignon Blanc, Semillon. Movia, Primorska. Modri Pinot, 2007, Slovenia, Pinot Noir. Henriques & henriques Vinhos, DOC Madeira, Verdelho 10 years Old N.V, Ma-deira Portugal, Verdelho.

Menu Eclair vegetables Razors with pork chins Honey Eggplant Little tomatoes Salad Blin Fish Chestnut Mushroom Sauteed yams Crispy bacon Dessert Chocolate Mint figs

Visit their website: www.monvinic.com/en/


haute cuisine

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Barcelona Monvinic

Carrer de la Diputaci, 249, 08007

Barcelona, Spain

+34 932 72 61 87

City of Bikes The mixture of historic buildings, ancient castles and modern architecture contributes to the skyline of Copenhagen but you will notice that there are no skyscrapers. Being green and creating a sustainable society from how they use energy, their use of trans-portation to how they grow and prepare their food are reasons why Denmark is a leader in green living. The bicycle is embedded in the Danish culture and Copenhageners have used bicycles to transport them-selves to work since the 1880s. Back then, commuting by bike was the fastest, easiest and most environmen-tally friendly way to move around the city and it still is. Copenhagen is world famous for its biking culture and is known as The City of Bikes. Over 30% of Copenhagens population lists a bike as their pre-ferred method of transportation to work, school, uni-versity, etc., and over 390 kilometers of designated bike lanes and paths. It truly is a biking heaven for the cyclist in Copenhagen.

On the Move Experience the very best of what Copenhagen has to offer on a bike. Founded by biking enthusiast Christian Hougaard Cycling Copenhagen combines sightseeing, cycling and local knowledge by providing authentic insight to life in Copenhagen. Pick from a variety of tours with guides that are experienced cyclists and have specific expertise including bicycle culture and Danish bike design, the citys trendy and cultural hotspots, and Danish history. The tours are very infor-mal and the groups are small allowing for a highly personal experience. For more information: www.cycling-copenhagen.dk [email protected]

Simply Green COPENHAGEN

By Annabelle Marceno Pericin Photos courtesy of Wonderful Copenhagen woko.dk

The political ambition is to make Copenhagen the world's leading bicycle city by 2015. This goal is definitely within reach. 36 percent of all Copenhageners use bicycles to go to work, school, university etc., the city offers more than 300 kms of bicycle paths, and the popular "free token bikes" give the visitors an opportunity to get around on two wheels most of the year.

Green bike. Many Danish people takes their bike to work or school every day


suitcase tales

The best restaurant in the world is in Copenhagen. Danish restaurant noma has won a sensational first place for the fourth time in 2014 at the San Pellegrino Awards, which each year publish a list of the 50 best restaurants in the world. www.noma.dk

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New Nordic Cuisine

The evolution of the New Nordic Cuisine started with Danish chefs Ren Redzepi and Claus Meyer of the then newly opened restaurant Noma in 2004. Following a set of principles, the emphasis on "purity, simplicity and freshness" of season-al ingredients in the Nordic region were encouraged to develop tradi-tional dishes making use of new ingredients. Named the world's best restaurant since 2010 in The World's 50 Best Restaurants, Noma (short for nordisk mad meaning Nordic food) has introduced a whole new way of cooking with New Nordic Cuisine. The success of Noma has enabled other restau-rants to step forward and offer lo-cal dishes with new and modern flavors.

Tasteful Views

Fine Nordic dining with breathtaking views

No. 2 Younger sibling of the gourmet Michelin-starred res-taurant AOC. Located at the water with a grand view of the Copenhagen canal and the new extension of the Denmarks Royal Library, Black Diamond. Seasonal delicacies from the beach, sea, forest or field is central to their menu. Scallops from Norway with beetroot and parsley and Danish beef tenderloin with braised ox cheek wrapped in onion are a few dishes that show-case their take on the Nordic kitchen. www.nummer2.dk

Trnet (the Tower) Located in the Tower of the Danish Parliament in cen-tral Copenhagen, Trnet offers spectacular views over-looking the city of Copenhagen and Christiansborg Palaces inner courtyard and riding grounds. Run by Danish chef Rasmus Bo Bojesen, Bojesen and his staff serve modern Danish meals reflective of the seasons and refined versions of traditional Danish dishes such as roast gurnard with leeks from Kiselgrden, glazed salsify and blackcurrant foam and serves the award-winning Oialla chocolate. www.trnet.dk


DISCOVER

COPENHAGEN

DENMARK

Culture, clever architecture, efficient public transporta-tion, global connectivity, and tasty cuisine are com-

suitcase tales

Photos courtesy of Wonderful Copenhagen

woko.dk

Tovehallern Copenhagens largest Gourmet Market located in the heart of Copenhagen. Making good food from fresh quality ingredients is why more than 60,000 people visit the Torvehallerne (roughly translated the market halls) weekly. There are two halls that have around 60 different stalls selling all kinds of quality food. At Torvehallerne there is something for everyone; from the freshest fish, the tastiest meat, the crunchiest bread and the sweetest cup-cakes not forgetting the locally grown vegetables, herbs and fruits, exotic spices, and treats from all around the world. Also, all sorts of kitchen utilities, health products and other shops have their share in the halls. There are al-ways talented professionals behind the counter, and they love to share their knowledge and passion for the food they sell. Before leaving Torvehallerne, take a break and stop at the many ca-fs, snack shops and restaurants. www.torvehallernekbh.dk/english

Happiest place on Earth Inspiration for Walt Disneys theme parks when he visited in 1958, Tivoli Gardens is the worlds oldest amusement park in Europe and a Copenhagen icon. Itss beautiful gardens , diverse restaurants, and large variety of venues and rides makes Tivoli Gardens Denmarks most visited attraction. While youre on the grounds of Tivoli Gardens and want to take a break from all the activities, stop by the Nimb and experience the Danish ver-sion of High Tea. This multifunctional luxurious boutique hotel offers exclusive gourmet experiences and breathtaking views of Tivoli Gardens. www.nimb.dk www.tivoli.dk Cool drinks

Head on down to the local neighborhood of Vesterbrogade and drink with the locals at Lidkoeb Bar. If you want to head to-ward the city center, stop in to Mikropo-lis. Enjoy a cold drink in this small cozy cocktail bar with 10 beer taps and a bold bottle list. Its definitely a place where you can challenge your taste buds. www.lidkoeb.dk www.mikkeller.dk/mikropolis/

Food & Drink; Its all good From Michelin star restaurants to informal eateries Danish cuisine has an impressive array of food and drink to experience for eve-ry budget. Make sure to try the traditional Danish specialty, Smrrebrd, the open faced rye bread sandwich at l & Brd. They have refreshed this classic specialty with diverse and modern adaptations paired with their world class beers of Mikkeller and other top breweries. Another notable traditional Danish food is the hot dog and has been feeding hun-gry Danes for more than 80 years. Stop by The DP - The Organic Hot Dog stand and order the Danish version of Americas favorite past time fast food. Their grilled hot-dogs are made of organic pork or beef, the bread is whole grain from slowly raised dough and topped with linseeds. Its deliciously different. For those who want to engage a higher gastronomic experience, make a reservation and dine at Restaurant Uformel. The team behind Michelin star res-taurant formel B created Uformel and is for-mel Bs cool and edgy younger brother. Ufor-mel showcases ingredients sourced locally and seasonally resulting in simplistic yet flavorful dishes like sweetbreads with an onion salad. www.mikkeller.dk/ol-brod/ www.visitdenmark.com

www.uformel.dk

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F amilies will enjoy an unforgettable getaway with Haiyi Hotels San Fam-cisco Package. After a day of excitement exploring the sights and sounds of San Francisco, they can return for a good night sleep at one of the five Haiyi Hotels including Americania Hotel, Carriage Inn, The Good Hotel, Hotel Metropolis and Hotel Vertigo, all ideally located just steps away from the citys attractions, restaurants and theaters. The San Fam-cisco Package is available at all five Haiyi Hotels and in-cludes:

Four one-way passes on a world famous San Francisco Cable Car

Complimentary Overnight Parking

Haiyi Hotels Souvenir Tote Bag

Ghirardelli Chocolate Sampler

Souvenir San Francisco-opoly Board Game Tickets for two adults & two children to the brand new San Francisco Dungeon OR Madame Tussauds

Available at all Haiyi Hotels though May 31, 2015. Rates start at $349 per night. Children must be 12 years old or younger. Advance reservations are required.

For reservations, call 800.736.3766 or visit www.haiyi-hotels.com

Haiyi Hotels Offers The San Fam-cisco Package

Carriage Inn Double Bedroom

Hotel Vertigo Lobby

Americania Hotel Lobby

The Good Hotel Guest Room

Hotel Metropolis Lobby

where to stay?

Extraordinary.

Gifted. Brilliant.

Grateful. Gener-

ous. Grounded.

Genuine. Nice.

Humble. Hand-

some. Seldom do

all of these traits

apply to one in-

dividual. Once in a great while, an amazing performer seems to suddenly surface, and ascends quickly to the top. It seems to happen so rapidly, it is though they have become an overnight sensation. In reality, it has been dec-ades and has been grow-ing steadily, being nur-tured by tenacity and passion. Such is the jour-ney of Italian tenor, Pasquale Esposito. Born in Naples, Italy, Pasquale was practically born singing. While grow-ing up without the benefit of elevated social stature, he listened to the music of his inspiration, Enrico Caruso, the famous oper-atic tenor, and in studying Carusos life and times, Pasquale discovered he had a profound connec-tion to his idol. Pasquale sought refuge by singing in church choirs, before moving on to local piano bars.

When he was about 10 years old, he watched American television and dreamed about coming to beautiful California. He needed a green card, and a friend helped him fill out an application. His dream came true when he was selected through a lottery. He landed in the Bay Area in 1998 and ended up in San Jose. Knowing only a few words of English, he enrolled at Foothill College in Los Altos Hills and began ESL classes. With much dedication and drive, he was accepted to San Jose State Universitys School of Music and graduated with a Bachelor of Arts Degree in 2009. His journey since then has been focused on performing at prestigious art centers, partnering with symphonies, entertaining at many non-profit fundraisers, all of which have led to increased success. He has been so well received, that now his dance card is full. In spite of his very busy schedule, he manages to spend as much time as possi-ble with his beautiful wife Samir

gev magazine wine & food issue 13.0

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publisher gev media

eileen rogers

food photography special

lopez art director

green copenhagen

wine guide

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