EVENTS
SCHEDULE
SATURDAY
march 15, 2025
SATURDAY MORNING SEMINARS:
10:00 AM – 11:15 AM
WINE SEMINAR
sense of place: the wines of envínate with rajat parr
Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. The results are some of the most exciting and honest wines being produced in Spain today. Rajat Parr will lead this exploration of these highly sought after wines from Spain’s most historic regions.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
CULINARY DEMO
legends of baja: david castro hussong and maribel aldaco silva
Chef David Castro Hussong and pastry chef Maribel Aldaco Silva opened Fauna in 2017 after working and traveling around the world. Castro was born and raised in Ensenada and had always dreamed that one day he’d pay homage to the ingredients of his hometown and its surrounding region. Today, the couple creates daily-changing experimental menus using exclusively seasonal and local ingredients.
Fauna won the One To Watch Award in 2020 and debuted on Latin America’s 50 Best Restaurants 2022 with the highest ranking of any new venues, earning it the Highest New Entry Award. In 2023, as the highest-ranking eatery in its country, Fauna is crowned The Best Restaurant in Mexico. Join David and Maribel for a cooking demonstration celebrating the cuisine that has helped make the Valle de Guadalupe one of the world’s hottest culinary destinations.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
BOOK SIGNING AND CONVERSATION
phil rosenthal with nancy silverton and ruth reichl
Phil travels the world and explores different cultures one bite at a time. “Somebody Feed Phil” on Netflix is Phil’s latest television series, following his culinary adventures as he goes to all the best food destinations. Phil has a childlike wonder and curiosity about different cultures, with food serving as the entry point for deeper understanding and connection. After eating with Phil, strangers feel like family. Whether it’s from sharing a love of pork, or sharing a good laugh, Phil grows his family with every new city.
Phil Rosenthal first gained national recognition by creating the iconic CBS sitcom “Everybody Loves Raymond,” which won 16 Primetime Emmys. A self-described foodie, he has always been an ardent supporter of restaurants and food culture, which led to the creation of the James Beard Award winning PBS documentary series “I’ll Have What Phil’s Having.” Joining Phil in conversation are longtime friends: legendary chef Nancy Silverton (Mozza Restaurant Group) and iconic author Ruth Reichl.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
FOOD AND WINE SEMINAR
petrossian caviar master class
It has been almost 100 years since the Petrossian Family came to Paris and began a love affair between caviar and the City of Light. Discover how their passion and commitment to excellence have made the Petrossian name synonymous with timeless elegance, sophistication and the art of caviar, all while sipping Champagne!
AVAILABLE IN PACKAGES: PLATINUM, GOLD
Upgrade from Silver for a fee based on availability
RESERVE WINE SEMINAR
benchmarks of meursault
Power and balance between alcohol and acidity give many Meursault wines their noble character. Join two of our favorite winemakers, Maggie Harrison (Antica Terra) and Brad Grimes (Abreu) as they lead a journey through the heart of the Côte de Beaune region and some of its most revered producers. A dream tasting featuring two vintages each of Bernard-Bonin, Domaine Roulot, Pierre-Yves Colin-Morey, and Coche-Dury will be presented in this swoonworthy seminar.
AVAILABLE IN PACKAGES: PLATINUM
SATURDAY LUNCH:
12:00 PM – 2:30 PM
LUNCH
west coast barbecue by matt horn
Chef Matt Horn is a self-taught barbecue prodigy whose culinary journey began in 2016, rapidly establishing him as a legendary figure in the U.S. culinary scene. Known for his distinctive California-style barbecue, Chef Horn opened his flagship restaurant, Horn Barbecue, in Oakland, CA, in October 2020. The restaurant was an immediate success, earning accolades from both local and national media, including Forbes, the New York Times, and Robb Report, and being named one of Eater’s Best New Restaurants.
Barbecue found Matt as much as Matt found it. Getting his start, like so many pitmasters before him, Matt began by experimenting in his grandmother’s backyard, ultimately developing a singular style of barbecue that expresses the soul of his people and the power of his imagination. Matt Horn has introduced a new food movement that draws from those roots in Texas and the South. Matt calls it “West Coast Barbecue.”
AVAILABLE IN PACKAGES: PLATINUM, GOLD
LUNCH
christopher kostow & friends
A Michelin-starred chef before the age of 30, Christopher draws upon his own American upbringing and the singular beauty and bounty of the Napa Valley to cook food that is thoughtful, personal, and in concert with his community and collaborators. The youngest American born chef to ever receive the coveted Michelin three-star accolade, Christopher was also chosen as one of Food & Wine Magazine’s Best New Chefs and holds an award from the James Beard Foundation for Best Chef: West. Ten Speed Press published Christopher’s debut book, A New Napa Cuisine, and his work was awarded “Book of the Year” by the International Association of Culinary Professionals. Christopher and Team Kostow have provided vision for restaurant concepts across the globe, including Asia and Mexico while consistently creating extraordinary experiences for guests at The Restaurant at Meadowood, The Charter Oak, Ensue, Loveski, and Ciccio.
Joining Kostow in the kitchen are friends Katianna and John Hong (Yangban) and Brady Ishiwata Williams (Tomo). Xavier Barlier of Maisons Marques et Domaines will pair each course of the lunch with cuvées from the house of Champagne Louis Roederer.
AVAILABLE IN PACKAGES: PLATINUM
SATURDAY AFTERNOON SEMINARS:
3:30 PM – 4:45 PM
WINE SEMINAR
california grand cru, sea smoke
At Sea Smoke they believe that the vineyard is the wine. For this reason, they produce Pinot Noir and Chardonnay grown exclusively on their estate vineyard in the heart of the Sta. Rita Hills appellation. The focus is on the meticulous management of each vine to achieve ideal vine balance and very low yields, while incorporating sustainable, environmentally sound, organic and biodynamic farming practices. Join winemaker Don Schroeder to taste through 8 wines of exceptional complexity and grace – each one, a reflection of the unique terroir of their estate vineyard.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
CULINARY DEMO
ĐẶc biỆt with nini nguyen
In Vietnamese culture, to be đặc biệt is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
BOOK SIGNING AND CONVERSATION
a conversation with alice waters
Alice Waters is a chef, author, food activist, and founder of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local organic agriculture for over four decades. In 1995, with a background in Montessori education, she founded the Edible Schoolyard Project at Berkeley’s Martin Luther King, Jr. Middle School. Applying the Montessori philosophy of learning-by-doing, the program uses an organic garden and on-site kitchen classroom to teach all academic subjects. The Edible Schoolyard Project model has been replicated in over 6,000 schools around the world.
In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act. In 2022, she was awarded the inaugural Carver Carson Award for American innovation in environmental protection and agriculture from the Henry Ford Museum. In 2023, she received the No Kid Hungry Humanitarian Award from Share Our Strength in Los Angeles, and in 2024 she was honored with the Dr. Maria Montessori Ambassador Award. Joining Alice in conversation is iconic author Ruth Reichl, and guests will receive a signed copy of Chez Panisse Cafe Cookbook.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
WINE SEMINAR
vanguard of volnay: nicolas rossignol
A 5th generation winemaker in his family, Nicolas Rossignol is a perfect example of how a newer generation of vintners in Burgundy have brought tradition and knowledge from the past into the future. To better understand vinification after his studies, he worked at Louis Latour, Vieux Telegraphe, and and Chateau Cardonne, as well as Domaine Boschendal in South Africa. He returned to Burgundy in 1994 and now produces exceptionally beautiful wines in Volnay and Pommard by balancing the elegance and power of all his different vineyards.
AVAILABLE IN PACKAGES: PLATINUM, GOLD
Upgrade from Silver for a fee based on availability
RESERVE WINE SEMINAR
four decades of excellence: harlan estate
For forty years, Harlan Estate has been committed to creating a California "First Growth" wine estate. Founded in 1984, Harlan Estate is a winegrowing estate in the western hills of Oakville, California – in the heart of the Napa Valley. Join Will Harlan for this rare occasion to explore the unrivaled pedigree of his family’s legendary estate with 8 vintages of Harlan Estate spanning four different decades of production.
AVAILABLE IN PACKAGES: PLATINUM
SATURDAY DINNER:
7:00PM – 9:30PM
DINNER
the ci siamo experience
Ci Siamo translates to "here we are" or "we've finally arrived." It's the clinking of glasses after a long week, the rush of arriving at a new destination, the relief of a familiar smile — it's an exhalation. Celebrating the beauty of simplicity, Chef Hillary Sterling centers her Italian-inflected menu around live-fire cooking and seasonal ingredients, bridging the traditional with the contemporary in a transportive yet familiar space. The evening includes a multi-course dinner and wine pairings from the latest critical darling of New York’s iconic Union Square Hospitality Group.
AVAILABLE IN PACKAGES: PLATINUM, GOLD, SILVER
DINNER
food & wine best new chefs alumni dinner
Since 1988, FOOD & WINE has named the Best New Chefs in the United States by celebrating their achievements, restaurants, and concepts, and honoring our community and the broader hospitality industry. Daisy Ryan (‘20, Bell’s), Justin Cogley (‘13, Aubergine), Melissa Perello (‘04, Octavia, Frances), Val Cantu (‘17, Californios), Eunji Lee (‘23, Lysee), Matthew Kammerer (‘19, Harbor House Inn), and Jon Yao (‘18, Kato) team up in a Best New Chefs alumni collaboration for the ages.
AVAILABLE IN PACKAGES: PLATINUM, GOLD
Upgrade from Silver for a fee based on availability
DINNER
a star-studded affair: addison, smyth, and melisse with sine qua non
William Bradley (Addison), John Shields (Smyth), and Josiah Citrin (Melisse) collaborate to create an evening celebrating the some of the finest restaurants in the country. Served in an intimate private estate, the trio of chefs with 9 Michelin stars among them will share the kitchen and pair courses with the iconic wines of Sine Qua Non.
AVAILABLE IN PACKAGES: PLATINUM
SATURDAY AFTER-HOURS:
10:30 PM – 12:00 AM
after-hours party presented by black market spirits and campari
Gold and Platinum ticketed patrons are invited to keep the good vibes going with DJ entertainment, light snacks, libations, and lounging at the fire pits are the perfect way to wind down.
AVAILABLE IN PACKAGES: PLATINUM, GOLD
Upgrade from Silver for a fee based on availability