Celebrities attending both the daytime events as well as the evening celebrations, excitedly tried Johndrow’s Clarity White, Cabernet and Reserve while also indulging in many gifts. These included spa treatments, a charity photo shoot for The Creative Coalition, and gifts from sonic toothbrushes and sunglasses to suitcases, as well as the nightly receptions on the hotel rooftop.

   The Wine Tasters

Among those who had a taste of JV Wines during the day included Phillip Bloch, Ryan Cabrera, Audrina Patridge, Alan Cumming, Erin Cummings, Kathy Joosten, Richard Kind, Joe Mantegna, Gilles Marini, Mario, Dash Mishok, Olympic Silver Medalist Jared “Speedy” Peterson, Evan Ross, Russell Simmons, Steven Webber, Brian White, Jesse Williams, Ian Gomez, Spirit Award Winner and Oscar winner, “Precious” screenwriter Geoffrey Fletcher, and Oscar nominee for “A Serious Man” Sari Lennick.

And at night: Evan Handler, Dennis Haysbert, Serena Williams, plus many more. Actress Hayden Panatierre admitted to preferring JV Clarity after tasting the full Johndrow Vineyards collection which consisted of JV Clarity, JV Cab, and JV Red, Reserve and Forum. Spirit and Image Award-winning and Academy Award-nominated director Lee Daniels was also in attendance.

The exclusive awards week experience exclusively catered to the Oscar, Independent Spirit Award, and other Awards Season nominees and winners with three nighttime gala receptions.

Haven and JV Vineyards hosted the official pre-party for the Oscar-winning documentary “The Cove”, attended by director Louie Psihoyos, writer Mark Monroe, and producers Paula DuPré Pesman, Fisher Stevens, and Brook Aitken.

At the party for Lee Daniels and black Hollywood held Thursday night, Comedian Eddie Griffin thanked JV Wines when he shushed the crowd during his speech to say, “the people that paid for the booze at this party want you to hear what they are saying up on stage here.” Johndrow quipped, “I’ll take that as a compliment.”

The Creative Coalition

Along with Premiere.com, The Creative Coalition hosted the HAVEN360 Editorial Photo Studio & Gallery during the daytime hours where Oscar contenders and attendees were photographed for the website and for the Art & Soul project by well-known photographer, Brian Smith. The Art & Soul book series features portraits of many stars such as Taraji P. Henson, David Hyde Pierce, Zooey Deschanel, Kerry Washington, Gina Gershon, and Alyssa Milano alongside their personal message on the arts and arts funding. The books are distributed on Capitol Hill to encourage policymakers to make arts in schools and the National Endowment of the Arts a top priority.

Johndrow Vineyards

David Johndrow is the founder and self-proclaimed wine fanatic who leads one of the hottest new boutique wineries in Napa. His wine has a strong following among the Hollywood elite. Sundance Film Festival, ESPY’s and Academy Awards parties have included his wines to accommodate guests. Specializing in Cabernet Sauvignon and a Sauvignon Blanc blend, Johndrow Vineyards wines are a representation of future winemaking. Find Johndrow Wines at www.johndrowvineyards.com

The Event

The Pernod Absinthe Downtown Trot, like the drink itself, was no stranger to the elegance of antiquity. Passengers were met by horse drawn carriages and ferried to three of LA’s hottest spots for night life.

First was The Varnish, where bartenders Eric Alperin and Chris Bostick delighted guests with a stunningly accurate recreation of four classic Pernod Absinthe cocktails.

Eric Alperin served up the drinks at The Varnish

Next up was an exclusive preview into downtown supper club First & Hope, where guests were regaled with the music and styles of the 1930s.

Finally was The Edison, a staple of Los Angeles.

Each destination featured Pernod Absinthe crafted from a recipe nearly identical to the original incarnation of Pernod Absinthe, first produced in 1792. The 136-proof spirit is distilled from three main ingredients: Grand Wormwood, Fennel, and Star Anise.

The History of Absinthe

Pernod Absinthe, the famous alcoholic beverage, has a strange and unique history. Absinthe Pernod was initially served for medicinal purposes.In the past century, Absinthe has managed to  become banned In European countries and America.

In 1789, the Swiss doctor, Pierre Ordinaire prescribed an “Absinthe Elixir,” for medicinal purposes. In 1855, an Absinthe factory in France was being run by Pierre Ordinaire’s great – grand – son.

In the early twentieth century, bans were placed on Absinthe in Switzerland, France, the Netherlands and in the United States. It was believed to cause hallucinogenic damage to the brain. A less potent version of the liquor was legalized again in Europe in 1920. 88 years after the ban was lifted in Europe, it was lifted in the U.S. too.

Absinthe’s controversy has to do with its reputation for having hallucinogenic effects. This controversy led to the legend of “The Green Fairy” that appears when consumed. The green liquid has three essential ingredients: Fennel, Grand Worm Wood, and Star Anise. Fennel is the source of the bright green color.

The five step Absinthe ritual is often followed. It consists of slowly dripping cold water over a sugar cube – filled – spoon above a glass of absinthe. The “Absinthe Museum of America” in New Orleans has rare historical spoons and glasses made specifically for the Absinthe ritual.

To learn more about this strange green liquid visit www.AbsintheMuseumofAmerica.com or www.pernodabsinthe.com.

Actor Jason Alexander, actress Sara Rue, and rapper, singer, and actress Queen Latifah and others testified to the wonders Jenny Craig has made and is still making in their lives.

The breakfast and press briefing marked the one-month “check-in” from New Year’s weight loss resolutions. The “check-in” provided new updates from celebrity clients as well as others of their personal journey with Jenny Craig.

There was also an update concerning an independent multi-site randomized clinical trial. The results showed that Jenny Craig clients after one year lost 11 percent of their body weight compared to 3 percent who dieted on their own.

The Celebrity Clients

Jason Alexander

The actor/comedian, Jason Alexander has just recently jumped on the Jenny Craig regime and is solid proof that Jenny Craig can work for men. Jason joked that he was at first skeptical of joining Jenny Craig, because it did, in fact, have a girls name on the program. But, after the first two weeks, Jason surprisingly dropped 8.6 Ibs. After four weeks, Jason continued to lose weight and is now 12 Ibs lighter than when he first begun.

Jason is a firm supporter of and an adamant spokesperson for Jenny Craig. He is constantly traveling, but Kathy, his Jenny Craig consultant, is always on hand to answer questions concerning dining out and travel food packages to help him stay on top of the program. Always a pleasure and charm, Jason stated after the initial two weeks, “The world is watching me. Good thing I’m sexy”. One can visit Jason Alexander’s blog at, www.jennycraig.com/successstories/blog/jason.

Sara Rue

The actress Sara Rue has maintained the Jenny Craig diet for over 8 weeks now. Within that two month period, she lost 22.8 Ibs! Upon starting the program, Sara was surprised that she would not have to eat buckets of celery and painfully cope with excruciating hunger pangs. Like Jason, Sara was shocked at how delicious the food is and was amazed that she ate eat all the time although in much smaller portions. One can follow Sara Ruse’s enthusiastic blog that focuses on her journey with Jenny Craig at, www.jennycraig.com/successstories/blog/sara.

Queen Latifah

Rapper, singer, and actress Queen Latifah was also present at the event although live via satellite. She is an ambassador for Jenny Craig and states that “with Jenny, I am right were I want to be”. She and her family begun the Jenny Craig program together and are experiencing fantastic results. They love Jenny Craig food and find that the Jenny Craig program is actually ideal for their busy schedules. To watch the webisodes of the fabulous Queen Latifah please visit, http://www.jennycraig.com/latifah/.

The Three-Prong Weight Loss Program : Food, Body, Mind

The appeal to Jenny Craig is simple. Jenny Craig has a three prong weight loss system encompassing Food, the Body, and the Mind. The system addresses the three significant components that are vital to a successful weight loss program.

With Food, Jenny Craig hopes to create a healthier relationship between food and clients by teaching portion control and healthy eating habits. Secondly, the Jenny Craig program addresses the Body by gradually increasing one’s physical activity with a personalized program that fits one’s lifestyle and activity level. Thirdly, the Jenny Craig program addresses the Mind by offering clients a personal consultant that will inspire them to create and maintain balance in life as well as help one stay motivated about one’s weight loss goals.

For more information please visit www.jennycraig.com.

On Thursday, February 4th, actress Alison Melnick hosted a spectacular gathering to promote SVEDKA Adult Playground 2033 Vodka at The Playhouse in Hollywood, a venue where decadence and debauchery thrive in an elegant way.

Nichole Scherzinger of the Pussycat Dolls  rocked the venue with her sultry, haughty, chart-smashing hit “Don’t Cha.”

Gretchen Rossi, of The Real Housewives of Orange County, followed with a performance of her hit single “Nothing Without You,” for the first time ever in public, in front of a hundred glitzy partygoers.

Partying alongside Allison Melnick, who also happens to be Lindsay Lohan’s best friend, Nicky Hilton, Amber Rose, celebrity blogger Perez Hilton, Bridget Marquardt, The Vampire Diaries’ Katerina Graham and Kayla Ewell, as well as Melrose Place’ Shaun Sipos shook their tuskus and pleurons (a juicy mid-section) to the beat, bump, and to the delicious SVEDKA Adult Playground 2033 Vodka.

SVEDKA Vodka Adult Playground 2033 event is famed and is now moving around its’ players. Allison Melnick’s party smash at The Playhouse in Hollywood is the third investiture of an event series promoting the king and instigator of decadent, pulsating nightlife.

SVEDKA Adult Playground went merry-go-party-round with impresarios LA’s Brent Bolthouse, NY’s Richie Akiva and Scott Sartiano (Butter Restaurant and 10AK).

SVEDKA Vodka will stop spinning once NY’s Eugene Remm and Mark Birnbaum (Tenjune, Abe  & Arthur’s, SL, The Chandelier Room, Four Hundred & The Estate) hosts another ball in the Spring of 2010 in appreciation of the nightlife SVEDKA Adult Playground 2033 sheds on its’ participants.

Check out the SVEDKA Vodka website here…

WireImage: Photo credit, Chris Weeks

Hilton Checkers' Stunning Rooftop View

Don’t Go Home Package

Hilton Checkers’ “Don’t Go Home” incredible package entails:

• A decadent dinner for two at the hotels’ Checkers Downtown fine dining restaurant.
• Rooftop cocktails for two gazing at the LA skyline.
  
• Accommodations for two in a contemporary new guestroom.
• An in-room bottle of Champagne.
• Complimentary in-room movie with fresh truffled popcorn.
• Morning-after breakfast in bed.

“Don’t Go Home” is available for $329 per night – a 20 percent savings over regular rates, and is offered February 13-14, 2010.

Historical Hilton Checkers

1920's Hilton Checkers Building

Hilton Checkers Los Angeles Hotel, a historic hotel dating back to the 1920s, was recently fully restored to its original splendor through top to bottom renovations and upgrades.  The only four-diamond boutique hotel in Downtown Los Angeles – its fifteen stories offer an intimate ambiance, vintage style and personalized service. The stunning rooftop deck showcases a breathtaking view of the Los Angeles skyline, perfect for romantic cocktails and stargazing and a deluxe spa offers luxurious for rest and rejuvenation. Hilton Checkers’ upscale California fusion restaurant, Checkers Downtown, is receiving accolades after a revitalization under the direction of talented young Executive Chef Todd Allison.

Valentine’s Menu

An auspicious start to a romantic evening, Chef Allison’s Valentine’s Day Menu includes:

• Lobster Bisque with wild mushrooms or Ahi Tuna Salad with pomegranate, blood oranges, baby Lola Rosa lettuce
• Grilled Local Calamari with Kalamata olives and roasted garlic aioli or Braised Kurobuta Pork Belly with Brussels sprouts gratin
• Grilled Alaskan Salmon with asparagus or Myers Ranch Beef Tenderloin with Bloomsdale spinach, fingerling potatoes and béarnaise sauce
• Coconut Bread Pudding with Tahitian vanilla ice cream  or Farmers’ Market Berries with fresh mint, whipped cream and short bread

Vegetarian options available upon request.

If you can’t join them for the “Don’t Go Home” package, you can still enjoy Chef Allison’s culinary delights for Valentine’s dinner. The dinner is $75 per person and includes a Checkers Downtown specialty cocktail like their spicy Black Checkers or refreshing Limoncello Gimlet.

Enjoy a Red or Black Checkers cocktail at Hilton Checkers' Bar.

Reservations for Valentine’s Dinner by Chef Allison can be made by calling 213-624-0000 or online at www.checkersdowntown.com.

“Don’t Go Home” can be booked by calling 800-HILTONS or visiting www.hiltoncheckers.com and clicking on “Weekend Packages & Specials.” Enter promotional code: VALENT.

Hilton Checkers
535 South Grand Avenue
Los Angeles, CA 90071

Join him for a most unique dining experience, which will begin with a Learn About Wine class on SimonLA’s enclosed patio. Kerry will demonstrate his seared Tuna accompanied by red wine pairings from the attending winemakers.

To find out about attending the class, which begins at 6:30pm, please contact www.learnaboutwine.com.

Following the class and throughout the evening, guests will join Chef Kerry and dine with the Rock n’ Roll chef himself in the SimonLA dining room.

The menu will include Mini Tuna Sliders, Ahi Tuna Crudo and Pan Seared Ahi  Tuna and Grand Marnier Soufflé for dessert (see menu attached or visit www.simonlarestaurant.com) .

The cost of the dinner will be $60 per person (not including tax & gratuity). Wines from the vintners presenting at the Learn About Wine class will be available to order at the dinner.

To make reservations for “Dinner with Kerry” on Thursday, February 4, please call SimonLA at 310.358-3979. 

Simon LA Restaurant

8555 Beverly Boulevard

Los Angeles, CA 90048

319,358-3979

www.simonlarestaurant.com

 Press contact:  summer communications/310.550.5758

Savor one-of-a-kind dishes featuring the freshest seasonal ingredients combined with a creative tip of the cap to the foods and flavors you love.

Soak up an ambiance as alluring as the food itself … with a dining room that wraps you in brilliant soft greens and sweeping ceilings extending out onto an outdoor patio shimmering in the radiant glows of earth, water, and fire.

Make your holiday reservations now: www.simonlarestaurant.com.

Read our editorial on Kerry Simon and Simon LA here…

8555 Beverly Boulevard

Los Angeles, CA 90048

310.358.3979

December 24 served from 6pm until 11pm

December 25 served from 11am until 11pm

Click here to view menu for Christmas Dinner

Click here to view menu for Christmas Brunch at Simon LA

“What makes this auction stand out is the variety of formats and vintages from all of the best vineyards,” director of client services at Spectrum Wine Auctions, Amanda Keston explains.   Highlights include: two bottles of 1945 Latour; a full case of 1959 Lafite Rothschild; a 6 liter of 1982 Cheval Blanc in its original wooden case; a 6 Liter of 1989 Haut Brion; and more than 350 bottles and magnums combined of Harlan Estate from the best vintages (1994,1997, 2001 and 2002). It’s not ALL blue-chip bottlings, however: “One interesting lot in particular is Lot #665—a single 750ml bottle of 1966 Robert Mondavi Cabernet Sauvignon; the vineyard’s very first vintage,” she notes. “The estimate?  A mere $50 to own a piece of history.”

Revolutionizing Wine Auctioning

Spectrum Wine Auctions, the world’s newest live and online auction house of fine collectible wine, has posted its full online catalog and lot profiles to www.spectrumwine.com.  Visitors to the site and registrants for the auction will see two things they have never seen from any auction house before: while all the lots have photographs, Spectrum has created remarkable 360-degree photographs of two hundred (almost one third) of the lots.  Second, the auction features single estimates for each of the lots.

“The process offered us a chance to innovate, and to fill gaps in the industry we felt it well worth the effort and expense to fill,” says Spectrum Wine Auctions CEO Greg Roberts.  “First, it shows the buyers EXACTLY what they are getting.  These images—22 photos per 360-degree view—amount to a DNA fingerprint of each lot clients can use as a reference guide.  There is no mistaking the provenance and integrity of the bottles.  It’s also a fresh way for online visitors to evaluate the lots and shows them the wine in a way they haven’t seen before.”

Single Estimate Assurance

Another Spectrum innovation buyers and sellers  will appreciate is the single estimate for each lot. Traditionally, auction houses often give estimates in ranges, sometimes so broad as to be difficult to interpret. “The fact is, a single estimate benefits the consignor AND the collector,” Roberts explains.  “Quite simply, we feel it’s more accurate.  It gives a bidder a strong center point around which to structure their bidding strategy, whether they are bidding for value or are feeling more adventurous.”

McClendon’s Collection Featured

The bulk of the 5500 bottle, 686-lot collection– 3800 bottles — comes from The Collection of Aubrey McClendon, arguably one of America’s greatest collectors.   As CEO of Chesapeake Energy Corporation, (NYSE:CHK), one of the US’ largest natural gas producers, McClendon amassed the resources and resolve to create a collection of nearly unprecedented range and quality.

McClendon is well known for going large: collecting full-case bottlings of favorite vintages, often in their wooden cases and often in grand formats up to 6 liters.  “While I have a lot of 750s, I think the most distinctive part of my collection is the large format bottles,” he said. “And the reason for that is that when I first saw an Imperial of wine…I said to myself, this is a work of art. This is beautiful. And it’s approachable. It’s sharable. It’s understandable, and at the end of the day it’s consumable. A primary collecting goal of mine has been to hunt for top-notch 6-liter bottles of wine over time.”

Why Hong Kong?

“Hong Kong has, in a very short time, ascended to the number two position among wine auction and collecting cities, ahead of London and gaining on New York.” Roberts explains, “Hong Kong is the center of the international wine collectors. Collectors there prefer, for example, the top Bordeaux and Burgundies in full case quantities while Americans tend to focus on specific bottles; each collector seeks out what their palate and preferences request. We have selected a noteworthy breadth and depth of vintages from the best vineyards in a wide range of formats with the Hong Kong buyer in mind: We are offering Chateau Mouton Rothschild in every format from 750ml to 6L imperial.”

Keston adds, “We have high hopes for our inaugural Hong Kong auction.  We feel the size and scope of the auction is of particular interest to that market.  It’s pretty obvious the Hong Kong auction scene–and the Hong Kong fine and collectible wine scene overall–is burgeoning and Spectrum Wine Auctions was formed in part to satisfy the needs and desires of our Hong Kong buyer.  The attention paid to and success of venues like Crown Wine Cellars–a remarkable place in the world to buy, enjoy and store wine–is symbolic of the potential success we see in Hong Kong.  This is the first of several auctions we plan to bring to Hong Kong–we’re in the market to stay.”

Spectrum Gives Back to Charity

Spectrum will donate the commissions on Lot #39—an Imperial of 1990 Lafite Rothschild signed by McClendon himself—to the Regional Food Bank of Oklahoma, the largest private hunger-relief organization in McClendon’s home state of Oklahoma. More information about the Regional Food Bank of Oklahoma can be found at www.regionalfoodbank.org.

High Caliber Wines and Business Standards

As an upstart with a world-class pedigree, it may seem Spectrum has a lot to prove.  Roberts concludes, “We hold ourselves to the same high standards that every other well-known auction house does, only higher. What makes us different is that we offer the highest caliber of wines, superlative service, and an expert, experienced staff as well as a comfortable, approachable environment devoid of the pretense usually associated with these types of events.  With all this auction has going for it, we are looking forward to an auspicious start to the business.”

Spectrum Wine Auctions

Spectrum Wine Auctions, based in Irvine, Calif., delivers a worldwide buying, selling and appraisal venue for collectors of rare and fine vintage wines. Live wine auctions in premier locations from Napa Valley to Hong Kong, as well as online wine auctions that span the globe, offer bidders and consignors alike the opportunity to collect and sell their favorite wines of the world with confidence and ease. Spectrum Wine Auctions is a division of Spectrum Group International, Inc., which includes first-class auction houses in numismatics, philately, and fine arms and militaria, as well as trading of bullion coins, bullion gold, silver and platinum to the wholesale marketplace, and financing on a wide array of collectibles, including coins and currency, bullion, and guns and militaria.

To view entire catalog, register for the auction November 21st, or watch an interview with Aubrey McClendon and Mario Sculatti, director of sales and consignments for Spectrum Wine Auctions, please visit: www.spectrumwine.com or call 888.982.1982.

Ever heard of Mexican whiskey or French brandy? Actually you might not recognize them by their past nicknames, but after campaigning for a legal distinct name, you know them today as tequila and cognac. Today, cachaça (pronounced ka-SHAH-sa) makers are working to remove the Brazilian rum moniker to replace it with the accurate name of cachaça. One of the world’s largest distributors of cachaca, Leblon Cachaça, has launched their “Legalize Cachaça” campaign with their first stop in the U.S in Los Angeles at Cedd Moses’ downtown Doheny Bar.

Master Distiller, Gilles Merlet

During the “Legalize Cachaça” event, Leblon Cachaça’s Master Distiller, Gilles Merlet met on Wednesday, November 11, 2009 with industry professionals and media to discuss and further educate about Leblon Cachaça by showcasing the Maison Leblon replica of their Brazil distillery. He walked the attendees through the process of distilling Leblon cachaça with a mini, portable Maison Leblon.  Merlet expertly demonstrated the cutting and pressing of fresh cut sugarcane to the fermentation process, the Alambic distillation and finally the bottling of Leblon cachaça from a copper pot still.  The guest sampled freshly distilled cachaça and were delighted by the taste.

Fresh sugarcane is the secret to Leblon's cachaça

“We are excited to have Gilles in the U.S. With Rio on the mind, and the legalization of  cachaça close to becoming its own appellation in the US, Gilles’ visit could not be more timely,” said Daniel K. Nelson from the Doheny.

Doheny's Master Mixologist, Daniel K. Nelson.

Taking Cachaça to New Heights

Master mixologist, Daniel K. Nelson of the Doheny, kept the Leblon flowing with four different kinds of cocktails to demonstrate its versatility.  The Flor de Coco, Guava Lava, the classic Caipirinha (pronounced kai-pur-EEN-ya), and Ode to Jazz drinks kept the media and bar industry happily chatting and signing petitions to legalize cachaça. Riviera Restaurant served hors d’oeuvres of cocktail shrimp, ham and dessert flan.

Here are Nelson’s recipes for your own Legalize Cachaca party:

Flor De Coco

2 Large table spoons of Coconut puree , 1/2 of a fresh squeezed Lime, 1.5 oz. Leblon, top with Champagne

Leblon Caip

1.5 oz of Sugar cane juice, 1.5 oz Leblon, 1/2 of a fresh squeezed Lime

Guava Lava

2 Large Table spoons of Guava puree, 1/2 fresh squeezed Lime, 1 oz Taylor’s Velvet Falernum, 1.5 oz. Leblon, Black pepper garnish

Ode to Jazz

1.5 oz. of Leblon, top with Thai Coffee, shred White chocolate to top cocktail

Leblon fans campaigning for legalization of cachaca.

Hollywood Loves Leblon

Not only is Leblon making a splash with mixologists in the most trendy bars and restaurants on both coasts, Hollywood celebrities are happily becoming fans as well. It was most recently found in the hands of Kat Von D and Michael Madsen at the movie premiere of The Bleeding last week.  A host of celebrities and up and coming actors in attendance at the premiere and after-party at Hyde Lounge enjoyed spicy Leblon caipirinhas throughout the night.

Here is the recipe for the cocktail Kat Von D was sipping on:

Bell Pepper and Jalapeno Caipirinha

2 1/2  oz Leblon
1 oz  oz Agave
1 slice of Red Bell Pepper
1 slice of Yellow Pepper
1 slice of Jalapeno (seeds removed)

Sliced pieces of Red and Yellow Bell Pepper, one slice each, sliced Long ways, Agave syrup, small slice of jalapeño, Leblon.  Muddle peppers, jalapeño and Agave, add ice, and Leblon and strain into a highball glass with a slice of each red and yellow pepper as garnish.

Cocktail Menu at the Event.

About Leblon Cachaça

Leblon is an ultra-premium cachaça produced at the Maison Leblon in Minas Gerais, Brazil.  The rum-like spirit, the most award-winning cachaça on the market, is made from fresh pressed Brazilian sugar cane that is then rested in cognac casks and blended to create superior complexity and taste. Cachaça is the main ingredient in the Caipirinha (pronounced kai-pur-EEN-ya), the national cocktail of Brazil.  Leblon is the leading luxury Cachaça in high-end establishments and a Four-Time Gold Medal Award Winner at the San Francisco World Spirits Competition and Best in Class at the Rum Experience International Tasting Competition – London.  Leblon is available in all 50 U.S. states and cultural capitals around the world such as Sao Paulo, London, Paris, and Bangkok. For more information, visit www.leblon.com

Photo credit: Leigh Hopkins

Along with the classic spaghetti, chicken marsala, and pizza on the menu, we wanted to recommend a few of the Fall 2009 items we salivate over long after we’ve returned home to Los Angeles from Nove Italiano, such as:

Ribollita – A Tuscan country stew cavolo nero; “My Grandmother’s Ravioli” – Braised short rib, brown butter; Alaskan Halibut – Spaghetti squash, oven roasted tomatoes, shellfish brod; Duck – Slow roasted, butternut squash, heirloom apples, natural jus; Pumpkin – Sage, onion; Wild Field Mushrooms – Sautéed with thyme.

These could be just a few of the reasons Nove Italiano was recently named #1 Italian Restaurant in Las Vegas!

Executive Chef  of Nove Italiano

Chef Geno Bernardo, 34, was born in New York to a northern Italian mother and Sicilian father. His rich Italian heritage has always been an inspiration to him, and his fondest childhood memories are of cooking with “Nana” as a young boy. Those early Sundays with Nana were the humble beginnings of his lifelong journey through the culinary world.

Early Makings of a Chef

Bernardo began his professional career at just 16, cooking at Massimo’s, an Italian restaurant in his New Jersey neighborhood. These early experiences fueled the passion that first emerged in Nana’s kitchen. The aspiring chef attended culinary school at prestigious Johnson & Wales University, in Providence, Rhode Island, from which he graduated at the top of his class. After graduation, he was recruited by Boston’s Fellini’s Italian Restaurant, where he worked two years before accepting a position with Restaurant Associates in New York. Cooking at the company’s Café Centro and Naples 45, he was received by a loyal clientele and critical acclaim. The hallmarks of Bernardo’s style are the thoughtful use of the freshest fish and finest seasonal produce.

Italian to Japanese

His affinity for seafood led him to San Diego, where he boldly broke from his Italian heritage to learn the craft of a sushi chef. At Sushi on the Rock, Bernardo’s efforts were rewarded, as the restaurant was voted “Best Sushi in San Diego.” Armed with an appreciation for Japanese discipline and aesthetics, he returned to Western cooking as Sous Chef at Sally’s on the Waterfront at the Grand Manchester Hyatt before serving as Senior Sous Chef at the Marriott Hotel San Diego. For Bernardo’s first Executive Chef position, he returned to Rhode Island to run the kitchen at the Providence Oyster Bar, which opened to outstanding reviews and enthusiastic public response. When the Oyster Bar owners debuted a steakhouse, Providence Prime, they tapped Bernardo to serve as their Executive Chef.

Bernardo Goes to Vegas

Bernardo joined the N9NE Group to develop Nove Italiano, and with Bernardo in the kitchen, Nove Italiano is slated to be one of Las Vegas’s most acclaimed Italian restaurants. Just as N9NE Steakhouse, the group’s original restaurant concept, revolutionized the American steakhouse, Nove Italiano redefines Italian dining. Bernardo collaborated with Chef Michael Kornick, N9NE Group’s James Beard-nominated consulting chef and partner, and N9NE Group Executive Chef Barry Dakake to create the menu for the restaurant located on the 51st floor of the Fantasy Tower at the Palms Casino Resort. Together, these chefs create Las Vegas’ most memorable contemporary dining experiences.

The beautiful dining room and bar at Nove Italiano at the exciting Palms Casino

All that Glitters is Gold

The ambience is striking with its golden décor juxtaposed with clean modern lines and a view that will take the breath of even the most unaffected. The restaurant is a unique blend of classical and modern elements, an intriguing combination that permeates both the dining room and the kitchen. A few steps from the hostess stand is a plush, seductive lounge and bar, which are complemented by chic bar stools and a wall of purple-tinted mirrors.  Adjacent to the lounge is the main dining room, illuminated by dramatic LED Swarovski crystal chandeliers hanging from a multi-vaulted ceiling covered in high-gloss brass-and-steel mosaic.  A private dining room is slightly elevated, but a mezzanine level provides the most dramatic views of the entire restaurant.

Call for reservations or to book a party of 12-60 people: call 702.942.6856.
Or visit: www.n9negroup.com

Read more about their current prefix menu and happy hour specials here…

Membership Perks

Members of the Club Culinaire French Cuisine manned all the 60 booths displaying assorted high-end wine and food products like caviar, foie gras, lamb, veal, oysters, jumbo shrimp, sweet pluots, grapes and New Zealand apples.

Premium Purveyors

Some of the premium purveyors featured at the showcase included:

Universal Seafood, Regency Wines & Spirits, Republica del Cacao (chocolate), West Central Produce, Rougie America (foie gras), Eternal Water, Contessa Premium Foods, Earthbound Farms (organic lettuce) and Goldberg & Solovy (food products).

Also showcasing their wonderful culinary delights were: Metzler Family Farms, California Olive Ranch, Three Rivers Sake, Sweet Temptations and Canihan Family Cellars.  For a full list of purveyors please visit www.clubculinaire.us.

Club Culinaire

The Club Culinaire of French Cuisine/California is a non-profit, founded in 1980.  Members are chefs, pastry chefs, bakers, cooks, sommeliers, restaurant owners and purveyors involved in French cuisine and products.  The Club has approximately 150 members between Santa Barbara and San Diego, dedicated to educating the public about the history and changing face of French cuisine and lifestyle.

The Club Culinaire hosts events throughout the year including a Holiday Gala, the Bistro and Chef A Table Dinner Series. They also support Childrens Hospital Los Angeles/ The HOPE Program and the M.E.G. Foundation in India, where a kitchen has been built to feed children who have been orphaned.

Koo Koo Roo ‘s Thanksgiving Specials

Original Turkey Feast includes a fresh oven roasted turkey, gravy, cornbread stuffing, mashed potatoes, cranberry sauce and a choice of fresh pumpkin, apple or pecan pie. Large size serves approximately16-20 people and is available for $149.99. Small size serves approximately10-12 people and is available for $99.99.

Mini Turkey Feast includes carved turkey breast, gravy and choice of two Koo Koo Roo signature sides. Serves up to 4 and is available for $20.00.

Single Serving Thanksgiving Dinner includes carved turkey breast, gravy and choice of two Koo Koo Roo signature sides. Available for $10.00.

All Koo Koo Roo locations will be open from 11 a.m. to 5 p.m. on Thanksgiving Day. Orders for the Original Turkey Feast must be placed by 5 pm on Tuesday, November 24th.

Koo Koo Roo’s Healthy Motto

Koo Koo Roo Chicken Bistro was hatched in Los Angeles in 1988 and has been clucking its message of the Life Unfried around Southern California ever since.  It is a leading fast-casual provider of “Better for You” food with wholesome and healthy menu items, including succulent rotisserie chicken, the famous bone-in, skinless charbroiled chicken breast, freshly prepared salads, savory sandwiches and seasonal side dishes including the famous “Ross Squash.” Ardent fans have long hailed Koo Koo Roo as the healthier alternative to traditionally fatty fast food and catapulted its signature dishes to cult status within the Southern California community.  Koo Koo Roo Chicken Bistro operates 15 fast casual restaurants throughout Southern California.  For more information please visit www.kookooroo.com

The beautiful dining room and bar at Nove Italiano at the exciting Palms Casino

Nove Italiano (pronounced no-vay) combines inspired design, superb Italian cuisine and unsurpassed energy—not to mention some of the city’s most spectacular views.  Recently named #1 Italian Restaurant in Las Vegas by Orbitz, Nove Italiano transforms perceptions of Italian dining just as N9NE Steakhouse, situated in the original Palms tower, revolutionized the American steakhouse.  A prominent station in the dining room features a chef preparing Spaghetti Nove, decadent seafood pasta and a Nove Italiano signature dish.  Created by Executive Chef Geno Bernardo, the menu offers a wide range of crudos (which means “raw” in Italian, often ceviche or sashimi), thin-crust pizzas and a variety of steaks, such as bone-in filet, New York steak and rib eye.

The beautiful dining room at Nove Italiano at the exciting Palms Casino.

Contemporary meets Classical

The restaurant is a unique blend of classical and modern elements, an intriguing combination that permeates both the dining room and the kitchen. A few steps from the hostess stand is a plush, seductive lounge and bar, which are complemented by chic bar stools and a wall of purple-tinted mirrors.  Adjacent to the lounge is the main dining room, illuminated by dramatic LED Swarovski crystal chandeliers hanging from a multi-vaulted ceiling covered in high-gloss brass-and-steel mosaic.  A private dining room is slightly elevated, but a mezzanine level provides the most dramatic views of the entire restaurant.

Four-Course Pre-Fixe Menu for $45

Nove Italiano inside Palms Casino Resort invites guests to savor in the flavors of its specially priced chef tasting menu that features the delectable authentic Italian fare created by Executive Chef Geno Bernardo.  The four-course pre-fixe menu is $45 (excludes tax and gratuity) and is available Friday and Saturday until 7:30 p.m. and Sunday through Thursday until close.

For your perusal, here is the four-course pre-fixe menu:

Antipasti

• Bruschetta
• Braised cannellini beans, arugula, pecorino
• Panzanella
• Nove bread salad
• Roasted Beets
• Fennel, olives, parmigiano
• Grilled Calamari
• Salsa verde
• Tuna Conserna
• Tomatoes, cucumber, green beans

Pasta
(Choice of)

• Cavetelli
• Porcini ragu
• Rigatoni
• Bolognese

Secondi Piatti
(Choice of)

• Flat Iron Steak
• Heirloom spinach, 8-year aged balsamico
• Chicken Parmigiano
• Oven roasted, tomato, mozzarella
• Market Fresh Fish
• Barramundi, soft polenta, Sicilian Pesto

Dolci

• Biscotti
• Choice of gelato

Happy Hour at Nove Italiano

Nove Italiano inside Palms Casino Resort invites fine dining enthusiasts to enjoy happy hour food and drink specials from 5:30 to 8 pm, Monday through Friday.  Featured wine, premium cocktails and signature dishes will be available for $7 in the bar and lounge area only.

Nove Italiano Happy Hour Menu

Bruschette
Olive oil, poached tuna, white beans, burrata, basil pesto, gulf shrimp, avocado, lemon emulsion

Salumi
Cured meats, olives, parmigiano cheese, ciabatta

Pizze
Mozzarella di buffalo, tomato, basil, shrimp, garlic;
Tomatoes, chives, spinach, ricotta, mozzarella;
Pecorino Romano, sausage, peppers, oregano
Clams “Al Forno”
Oreganato, Genovese, Casino

Sicilian Crab Cake
Roasted peppers, olives, oregano

Crudo
Tuna, yellowtail, salmon, pickled radish, fennel, cucumber

Nove Fries
Parmesan, herbs, garlic aioli

Federal Hill Calamari
Banana peppers, lemon

Nana’s Meatballs
Just like you remember

Whether you want a quick bite to eat or an elegant four-course menu, Nove Italiano will sure to satisfy your craving for home-ccoked Italian food. Nove Italiano is open Sunday through Thursday from 5:30 p.m. – 10:30 p.m. and Fridays and Saturdays from 5:30 p.m. – 11 p.m.  For additional information, please visit www.novelasvegas.com

Read more about Nove Italiano and Chef Geno Bernardi in our article here…

“Recognizing the public and industry’s demand for flavored vodka, we selected two celebrated, yet pure and savory extensions,” says Timo Sutinen, VP Marketing & Business Development, Imperial Brands, Inc.  “We are delighted to add Cytron and Vanilia to the Sobieski family.  They are exceptionally smooth vodkas with taste profiles incomparable to any other premium vodka brand.”

From left: Chris Miller, Beverage Director and Sommelier, Spago Beverly Hills, Timo Sutinen, Vice President of Marketing & Business Development, Imperial Brands, Inc., Shawn Barker, Master Mixologist, Wolfgang Puck Fine Dining Group, Carolina Marino, Sales & Marketing Coordinator, Imperial Brands, Inc.

Truth Vodka

Sobieski Vodka launched in the U.S. in 2007 with its “Truth in Vodka” marketing campaign that urges consumers to focus on what’s in the bottle, rather than on gimmicky marketing techniques and overpriced packaging. This back-to-basics, anti-hype campaign helped Sobieski Vodka break the sales record for a newly-introduced spirit where in 2008, 255,000 cases of Sobieski were sold in the U.S. in the first full calendar year.  The Imperial Brands management team is determined to reach its goal for Sobieski to become the fastest new vodka brand to reach the one million-case sales milestone.

Fine Polish Vodka

Sobieski Vanilia and Cytron are authentic Polish vodkas made from the finest Dankowski Rye with natural vanilla and citrus flavor. Vanilia’s colorless vodka has mellow brown sugar and hazelnut tones on the nose with a rich, buttery texture. A crystal clear spirit, Sobieski Cytron reveals a zesty and crisp nose. The bold, succulent taste leads to a fresh and irresistibly smooth finish.

Sobieski Vanilia and Sobieski Cytron vodkas are available nationwide at the suggested retail price of $10.99 (750ml). For more information, including cocktail recipes, imagery and more, please visit truthinvodka.com, our Facebook fan page (Sobieski Vodka) and follow us on Twitter (Twitter.com/Sobieski_Vodka).

For your own swanky Sobieski party, try these cocktail recipes from Shawn Barker, master mixologist of Wolfgang Puck.

Best of Times
1 oz Sobieski Cytron Vodka
½ oz Campari
2 oz fresh grapefruit juice
½ oz dessert wine
Garnished with brûléed grapefruit

Herbal Remedy
1 ½ oz Sobieski Cytron Vodka
¾ oz Triple Sec
¾ oz Lemongrass and Rosemary infused simple syrup
½ oz fresh lemon juice

Elderflower Collins
1 ½ oz Sobieski Cytron Vodka
½ oz Elderflower liqueur
½ oz fresh lemon juice
½ oz simple syrup

Caramel Apple Martini
1 ½ oz Sobieski Vanilia Vodka
¾ oz Apple Schnapps
½ oz Sweet and Sour
Splash Lemon/Lime soda
Caramel garnish

Key Lime Pie
1 ½ oz Sobieski Vanilia Vodka
½ oz fresh lime juice
¾ oz pressed pineapple juice
Crushed graham cracker rim

Sobieski Red Velvet
1 ½ oz Sobieski Vanilia Vodka
½ oz Blackberry puree
½ oz Dark Chocolate Liqueur
1 scoop vanilla bean ice cream
3 slices of muddled ginger
Crushed biscotti garnish

Master Mixologist, Shawn Barker

Sobieski Vodka

Sobieski Vodka, the #1 premium vodka in Poland and one of the world’s bestselling and fastest growing vodka brands, makes no compromises on quality and exemplifies the height of Polish craftsmanship and authenticity.  Building on a noble heritage, Sobieski Vodka is produced exclusively from the revered Dankowski rye at the Starogard Gdanski distillery dating back to 1846.

In fall 2007, the Beverage Testing Institute (BTI) honored Sobieski Vodka with the Gold Medal and Best Buy Award.  It was also ranked #1 in a blind-tasting of 25 major international vodka brands conducted by La Revue du Vin de France, one of France’s top wine and spirits publications.  In 2008, the brand received the coveted Hot Brand Award from IMPACT Magazine. Sobieski Vodka’s suggested retail price is $10.99 for a 750 ml bottle and $19.99 for a 1.75 liter bottle.  For more information, please visit www.truthinvodka.com.

Imperial Brands, Inc.

Imperial Brands, Inc. is an importer and marketer of distinctive wines and spirits. Headquartered in Palm Beach Gardens, Fla., it is a U.S. subsidiary of Belvédère S.A., one of Europe’s largest producers and distributors of white spirits and wines. Belvédère S.A. operates production and distribution units in Poland, France, Bulgaria, Lithuania and the United States and additionally owns subsidiaries in Russia, Canada, Spain, Scandinavia, Turkey and Brazil. Belvédère S.A. purchased Marie Brizard & Roger International in July 2006.

Imperial Brands, Inc. also owns Florida Distillers Co., which has two production facilities located in Florida. This provides bottling capacity of 5 million (9-liter) cases of distilled spirits for the company and a base on which to coordinate its expansion across the U.S. For more information, please visit: www.ibrandsinc.com.

They use a special recipe with all natural ingredients – chicken stock, chicken, pasta noodles, carrots, celery, onion, parsley, salt and pepper - no additives or preservatives. With great care, the soup is prepared in small batches to draw out the best flavors – and then jarred up and sent out upon order.

Each 64 ounce jar comes beautifully packaged and ready to enjoy – just heat and eat! You can even order fresh rolls and homemade oatmeal cookies to accompany the soup. So much better than flowers!

$32.00 for 64 oz jar of soup, to order visit: www.spoonfulofcomfort.com

Master Chef Roy

Roy Yamaguchi, winner of the prestigious James Beard Award and former contestant on Top Chef Masters and Iron Chef, and Moët & Chandon have collaborated to bring foodies and bubble lovers alike a one-night only dining experience available at all 27 Roy’s mainland locations.

Bubbly Fun

The complementary pairing of sushi and champagne, a deliciously kept secret in the culinary world, is now available in a sensual dining experience which includes three courses of sushi, a Waygu beef entrée and dessert. Moët champagnes, including Moët Impérial, Moët Rosé Impérial, Moët Nectar Impérial and Moët Grand Vintage 2000, have been expertly paired to complement each course. The evening will begin with the Moët & Chandon Impérial “POG” Cocktail – a delicious passion fruit, orange and guava mimosa. The limited dining experience is available by reservation only for $75 plus tax & gratuity, which includes Moet & Chandon champagnes.

The sushi and champagne pairing is available at these four locations throughout Los Angeles:

Roy’s Los Angeles
800 South Figueroa Street
Los Angeles, CA 90017

Roy’s Pasadena
641 East Colorado Boulevard
Pasadena, CA 91101

Roy’s Woodland Hills
6363 Topanga Canyon Boulevard
Woodland Hills, CA 91367

Roy’s Anaheim
321 West Katella Avenue
Anaheim, CA 92802

For reservations for this fantastic foodie evening: Los Angeles – (213) 488-4994 or Pasadena – (626) 356-4066, Woodland Hills – (818) 888-4801, Anaheim – (714) 776-7697

For more info visit:  http://www.roysrestaurant.com/

Refreshing Sandeman cocktail.

To launch this new era for Sandeman port, LA’s The Place was invited to a private  Sandeman port tasting last week at the Crustacean Restaurant in Beverly Hills hosted by none other than the 7th generation of the Sandeman family, George Sandeman.  The festive event began with a simple port cocktail of Sandeman Founders Reserve poured over ice with a twist of orange and a sprig of mint. Although at first encounter, the discriminating guests eyed the new concept of port as a before dinner cocktail with doubtful suspicion, but after their first sip, it was an instant hit.

Throughout the three-course meal, LA’s The Place tasted six ports designed to pair with the oriental delights like coconut shrimp, pork dumplings, braised short ribs and flourless chocolate cake with a first hand tour by George Sandeman.  Sandeman’s 10, 20, 30, and 40 year old Tawny Porto wines were first, followed by Sandeman Vintage Porto 2007 and Sandeman Vau Vintage Porto 2003. Each of us around the tasting table had our favorite port but we all agreed the quality and versatility of Sandeman Porto wines were outstanding.

Sandeman tasting at Crustacean, Beverly Hills.

James Suckling from Wine Spectator said of the 2007 Vintage Porto, “Fantastic aromas of crushed blackberry and mineral. Amazing. Full-bodied, with chewy tannins that are mouth puckering, with dark chocolate and intense, fresh dark fruits. The best in decades.”

LA’s The Place ranked the Sandeman 20 year Tawny as their favorite (as well as Mr. Sandeman’s) describing it as, “A perfect balance… not too fruit forward as a young wine would be and not too tannic as an aged wine tends to be with a gorgeous amber color as a European sunset.”

Mr. Sandeman… Bring Me a Cocktail

Just in time for Halloween, surprise your guests with these ‘bloody-good’ port cocktail recipes:

Sandeman Sangue Frio

1 part Sandeman Founders Reserve Port
1 ½ parts ginger ale
¼ green apple cut in small cubes
¼ part fresh squeezed orange juice
Combine all ingredients over ice. Mix and strain into an appropriately ghoulish glass.

Sandeman Spooky Sangria

1 1/2 parts Sandeman Ruby Porto
2 parts margarita mix
1 part orange juice
1/2 part grenadine
Orange, chopped (to taste)
Ice cubes
Prepare in a large glass jug. Add the chopped orange. Pour the other ingredients and top-off with ice. Stir well. Serve in a long drink cocktail glass and garnish with an orange wedge.

Sandeman Creepy Cosmo

1 part Sandeman Founders Reserve Porto
2 parts vodka (well-chilled)
1/2 part Triple Sec
1/2 part lime juice
Splash of cranberry juice
Using a shaker, mix the ingredients and serve in a well-chilled vermouth cocktail glass.
Sandeman Witches’ Brew

2 parts Sandeman Ruby Porto
1 part boiling water
1 lemon slice
1 clove head
This “winter warmer” takes the edge off the cold and wet weather.
Prepare and serve in a Hot Porto glass (or mug). Pour and mix the ingredients in the glass and add a slice of lemon speared with a head of clove.

The Don’s History

The Original Don

We asked George during the lunch where the infamous port drinking man in black on the logo came from that is so synonymous with Sandeman port. This is the story he gave of how the Sandeman icon was born.  In 1928, George Massiot Brown was an artist working for the Lochend Printing company, who approached Sandeman for business. Sandeman requested some designs for posters, and the remarkable silhouette of the Don was born.

Dressed like the Spanish caballeros de Jerez in a Portuguese student’s cape and wide-brimmed hat, the Don cuts a dark, dramatic figure with his glass of ruby colored Porto. George Massiot Brown was well aware that French poster artists were very much in vogue, so signed his artwork as G. Massiot to hide his Scottish origins. Little did he know that “The Don” would be the very first iconic logo for a wine. Recognized throughout the world, “The Don” represents the mystery and sensuality that communicates the Sandeman brand.

Sandeman History

7th generation George Sandeman.

In 1790, George Sandeman, a determined young Scotsman from Perth, founded his business in Tom’s Coffee House in London.  His vision of a bright future for the wine business and for himself was encouraged by his father, who loaned him 300 pounds sterling to set up as a wine merchant, specializing in Porto and Sherry wines. That 300 pounds turned into an international, prosperous success that continues still today.

From the modest start as a wine merchant, to today’s impressive lodges in Oporto and bodegas in Jerez, and the world’s best known brand of Porto and Sherry, there has been a continuous commitment to quality. The growth of Sandeman over the last centuries has been based on balancing tradition and innovation, respecting heritage but always seeking improvement.

Today, Sandeman is integrated within Sogrape Vinhos’ and is widely recognized throughout the world for wines of great elegance and consistent quality as well as the internationally renowned shadowy figure of the logo called, “The Don”.

For more info on Sandeman Porto wines or more port cocktail recipes, visit: www.sandeman.eu

long-lasting Thermolon nonstick food release

GreenPan Features

The construction of this spacious 11” fry pan presents benefits for the avid chef, occasional cook and everyone in between. The aforementioned Thermolon nonstick food release reduces the need to add butter, oils or fats. An encapsulated aluminum disc in the pan’s base allows for even temperatures throughout the entire pan and is sandwiched between two layers of stainless steel, yielding greater durability.

The GreenPan from Celebrity Chef Todd English sports a rolled pouring rim that makes pouring and transferring contents easier. It stands at a 2 1/4” height and measures 11-1/2″ in diameter x 20″ in length when including the pan’s ergonomic, stainless steel riveted handle. A tempered glass lid conceals the heat while allowing an unfettered view of the food.

Pan Usage

When it comes to “pan handling”, even the most savvy chef couldn’t ask for much more in handling and durability. The GreenPan and its accompanying lid are dishwasher safe and promises to not spot or degrade over time. The pan itself is also constructed with high-heat resistance, making the GreenPan oven safe up to 850 degrees. The GreenPan’s lid is heat resistant up to 420 degrees.

Green Friendly

Living up to its name, the GreenPan is green friendly as the pan’s long lasting Thermolon is made without PFOA. PFOA is a chemical that is used in the manufacturing of traditional PTFE-based nonstick cookware coatings and other products. Though PFOA is not present in finished cookware products and there are no health risks from PFOA in cookware, it does leave its imprint on our environment. Because PFOA has been found in the environment, many companies have joined the Environmental Protection Agency in working to eliminate the facility emissions and product content of PFOA by the year 2015.

Functionality

In addition to the environmental benefits the use of Thermolon provides an added functionality by making the pan effective from low or medium heat to high heat. The chemical PTFE is traditionally found in nonstick coatings, which typically degrade at temperatures above 500 degrees. However, Thermolon coated pans can be used like your traditional nonstick coated pans while maintaining the heat integrity comparable to your stainless steel or cast iron cookware, meaning you can now use only one pan instead of multiple pans.

In a nutshell, the GreenPan Stainless Steel 11″ Fry Pan with Glass Lid Features:

• Thermolon nonstick food release reduces the need to add butter, oils or fats
• Encapsulated aluminum disc in pan base - even temperatures throughout the entire base of the pan; sandwiched between two layers of stainless steel for added durability
• Rolled pouring rim – for easy pouring and transfer of contents without messes or spills
• Tempered glass lid - strong and enable viewing of cooking process without letting heat escape
• Pan and lid are dishwasher safe – for easy clean-up; will not spot or degrade over time
• High-heat resistance; pan is oven safe to 850 degrees
• Stainless steel riveted ergonomic handle - contoured for comfort and control
• Measures approx. 11-1/2″ in diameter x 20″L (with handle) x 2-1/4″H
• Pan has Thermolon gray nonstick interior and mirror-polished exterior
• Pan is oven safe to 850 degrees; lid is oven safe to 420 degrees
• Pan is induction-ready
• Pan and lid are dishwasher safe
• Available at HSN and HSN.com
• $54.95

New York style restaurant ambience of Vittorio's.

Star Quality
Owner for over twenty-one years, Mercedes Pelligrini, makes hospitality an art as she floats around the dining room talking to newcomers and regulars like family members.  While restaurants go out of business everyday in this economy, Vittorio’s has such a loyal following of locals including celebrities like Anthony Hopkins, Ray Liotta, Mary McDonnell, Martin Short and Billy Crystal – that come to enjoy the homey atmosphere and “Cheers” factor (where everybody knows your name and certainly the servers will as some have been working almost as long as Mercedes has owned it!). Even if you’re not a local, Vittorio’s is a hidden gem worth making the trip to the obscure Marquez Street in Pacific Palisades.

Garlic Rolls Galore
When you go, their renowned garlic knot rolls land on the table almost immediately. Every morning, their Italian chef John Baptiste kneads the dough and creates the perfect combination of garlic, extra virgin olive oil and spices.  They’re served fresh and piping hot — you can’t go to Vittorio’s without sampling an entire plateful of these naughty necessities!

Menu Features
Even though you may have the urge to devour the entire plate, save room for homemade Calamari Fritti, Baked Pasta, Linguini Seafood or Fettuccini Alfredo.  The Branzino and Alfredo Fettucine were also recommend by the server. When Mercedes gets asked, “What’s your specialty?” she answers without hesitating, “Everything. We don’t have specialties because everything is good.” All though she is not partial to any menu item, her desserts are spectacular.  Try the homemade cheesecake that has a light but weighty texture like a hybrid between a New York and Italian style cheesecake. Mercedes still makes it herself as well as the tiramisu, canoli, chocolate mousse pie and raspberry chocolate mousse cake!

Owner Mercedes Pelligrini with her daughter outside Vittorio's.

Two Love Stories
Mercedes Pellegrini came to the U.S. from her native Brazil in 1968 after meeting her Italian/American husband during Carnival in Rio.  They dated for 3 days before she moved here to marry him.  Neither spoke each other’s language!  Mercedes’ background was originally in pastries – she made wedding cakes for Elizabeth Taylor and catered for Sylvester Stallone and Clint Eastwood.  During this time, she delivered to Vittorio’s and again, fell instantly in love with the restaurant.  She has been sole owner and proprietor since 1990 and left the name unchanged when she took over. Besides serving a bustling dinner crowd six nights a week, she also offers catering and delivery as far as Mandeville Canyon.

During these tough financial times, it’s important to get good value and quality while supporting locally owned restaurants when dining out. Vittorio’s offers the solution- scrumptious Italian “comfort” food and a place where you feel appreciated and welcomed. It is truly a long-lasting treasure of our fine city.

Vittorio’s Ristorante
16646 Marquez Ave.
Pacific Palisades, CA 90272
310.459.9316
www.vittoriosla.com
T – TH 4 – 9:30 PM
F – Sun 4 – 10:30 PM

Long Beach Lobster Fest Logo

The coveted Original Long Beach Lobster Festival will be gracing the city of Long Beach once again during a super tasty weekend extravaganza starting on Friday, September 11th and ending on Sunday, September 13th. This special event specifically catering to seafood lovers will take place at the charming Rainbow Lagoon in Long Beach and will feature mouth-watering, fresh Maine Lobsters flown in directly from the chilly waters of the salty Atlantic Ocean. Bristol Farms Master Chef Bruce Jacobs and his talented crew are set to serve memorable Lobster Dinners, all steamed to delicious perfection. The delectable feasts will be composed of sweet, succulent lobster, melted butter dipping sauce, fresh cut lemons, coleslaw, dinner rolls, and juicy watermelon slices.

The Festival will also feature an international food court, arts & crafts booths, scrumptious desserts, beer and wine gardens, and special themed cocktails. There’s even something for the young ones! Children are sure to love the storytellers, magicians and inflatable bounces scattered about. Furthermore, as a specially added bonus, this year’s celebration will also have a Live Sports Tent, where participants can watch their favorite sporting events on 4 flat screen TV’s while simultaneously enjoying the lobster feast.

Fun at the Lobster Fest

There will even be live entertainment for the entire family to enjoy! The Disco Kings (Disco Tribute Band) and Bonne Musique Zydeco are set to thrill guests on Friday, September 11th; Armand St. Martin, The Bill Magee Blues Band, Orquesta Charangoa, Upstream, A,J. Gibbs, and “The Zydeco Dance King” will entertain on Saturday; and Nathan Owens Motown and Soul Review, Hush featuring Eddie Estudillo, Hugh Von Kleist, and Eddie Baytos and the Nervis Bros. Parade will be the musical guests for Sunday.

You may learn more about the performers for the Original Long Beach Lobster Fest here:
http://www.originallobsterfestival.com/entertainment.php

For general info about the festival visit:
http://www.originallobsterfestival.com/

Date/ Time:
September 11 – 13, 2009
Friday, September 11th: 5pm – 11pm
Saturday, September 12th: 12noon – 12 Midnight
Sunday, September 13th: 12noon – 10pm

Where:
Rainbow Lagoon
[400-403] Shoreline Drive
Long Beach, CA 90802

Ticket Info:
$13- General Admission (Does not include Lobster Feast. $15 onsite)
$25- Regular Presale Guaranteed Lobster Package. (Includes 1 1/4 lb. lobster feast, served by Bristol Farms, and admission) $35 at the gate.
$50- Jumbo Presale Guaranteed Lobster Package- for heartier appetites. (Includes 2-1/4 lb. lobster feast, served by Bristol Farms, and admission) $55 at the gate.

Children 12 and under are free when accompanied by an adult.
Free general admission to all active U.S. military personnel.

Admission and Guaranteed Lobster Package discounts available online at:

http://www.originallobsterfestival.com/

For Press Inquiries contact: John Forrester (323) 702-3684, john@johnforrester.com

Redondo Beach Chamber of Commerce & Visitors Bureau

The beautiful Seaside Lagoon in the Redondo Beach Marina provides a scenic ocean-view setting for the annual event. This is truly a Redondo Beach Chamber of Commerce & Visitors Bureau signature event that is not-to-be-missed.

The Festival will feature:

• 10,000 freshly prepared lobsters flown in directly from Maine;
• a “Barefoot” Casino with blackjack, roulette, craps tables, chips, dealers and prizes
• live music from several local and tribute bands
• models showcasing the latest Body Glove and Dive N’ Surf active beach wear
• Body Glove team of pro wake boarders, including Aaron Aubry, Jeff McKee, Daniel Doud, and Shelby Kantar
• karaoke bar
• kid’s area with a 72-foot inflated obstacle course and slide

The event culminates with “Aloha Sunday”, featuring a spectacular fire-dancing troupe in the evening.

Dates: Friday to Sunday, September 25, 26 and 27, 2009

Friday: 5:00 p.m. – 11:00 p.m.

Saturday: 12:00 p.m. – 11:00 p.m.

Sunday: 12:00 p.m. – 9:00 p.m.

Location: On the ocean at Seaside Lagoon, 200 Portofino Way, Redondo Beach, CA 90277

Savor one of 10,000 Maine lobsters or other great menu options, including clam chowder, fish tacos, BBQ and full beverage service.

Participating restaurants include Silvio’s Brazilian BBQ, Ruby’s and many more TBD.

Festival goers have a chance to win thousands of  dollars in American Express gift cards during the three-day event.

Entertainment will feature Local South Bay bands that include Couchois Brothers, John Brown Band, Joe’s Band and great Beach Boys, Beatles, and Motown tribute bands.

Main sponsor is Dive N’ Surf, in addition to Ford, Anheuser-Busch Inc., Laughing Cow Cheese, Time Warner Cable, and Redondo Beach Chamber of Commerce & Visitors Bureau.

Tickets are $12/General Admission, $5/Ages 3–12, children under 3 are free. Tickets can be purchased online.

$2 coupons are downloadable online at www.Lobster Festival.com.

Lobster packages available online at www.LobsterFestival.com (small package:  $30; large package: $50) Admission tickets available for purchase at the gate.

Milk Studios in Hollywood played host to the opening event for SVEDKA Adult Playground 2033. SVEDKA Vodka (www.svedka.com) collaborated with Brent Bolthouse, founder of Bolthouse Productions to produce the first in a series of events that convey a vision of what nightlife could be like in 2033. A trendsetting LA event producer, Bolthouse lent his collection of personal photography to SVEDKA Adult Playground 2033 with an exhibition titled, Greenland: A Beautiful Lie. The visual journey chronicles a trip to Greenland with Thirty Seconds to Mars for the band’s environmentally themed short film “A Beautiful Lie” and was accompanied by a sexy infusion of music and cocktails.

Nightlife in 2033

When SVEDKA Vodka wanted to know what the future in nightlife would be they went to those in the know, asking nightlife impresarios like NY’s Richie Akiva and Scott Sartiano (Butter Restaurant and 1OAK), NY’s Eugene Remm and Mark Birnbaum (Tenjune, Abe & Arthur’s, Simyone Lounge) and LA’s Allison Melnick (Playhouse) to articulate their vision of 2033 nightlife.

Brent Bolthouse, Jared Leto, Tom Green

The result is a series of sexy, chic events filled with surprises, hot DJs and celebrities partaking in a futuristic celebration that embodies the SVEDKA brand. Subsequent SVEDKA Adult Playground 2033 events will take place this fall and winter in dynamic settings that bring to life each nightlife impresarios’ expression of futuristic partying.

Milk Studios

The inaugural event hosted at Milk Studios proved that everyone wants a glimpse into the crystal ball, including the hottest party scene celebrities like Kim Kardashian and Nicky Hilton as well as television and film heavyweights like Dylan McDermott, Jason Segel and Keanu Reeves. Celebrities attending the event also included Mena Suvari, Danny Masterson, Scott Caan, Jared Leto, Benji Madden, Seth MacFarlane, Shoshana Bush and Kat Von D.

Mina Suvari, Keanu Reeves

Exciting New Cocktails

VEDKA Vodka attracted a who’s who of celebrities by being the first brand to recruit such a high profile group of nightlife heavy hitters to forecast what the future of partying will look like. In addition to experiencing the futuristic visions from nightlife heavyweights, the invited guests and VIPs were treated to the future of SVEDKA cocktails, including Fembot_Fatale and the Hot_Bot.

“The SVEDKA Adult Playground 2033 event series is an expression of SVEDKA’s creative brand platform set in the future featuring the iconic fembot SVEDKA_Grl,” said Marina Hahn, Chief Marketing Officer, Spirits Marque One LLC. “In the future there are no boundaries and we have given these nightlife influencers limitless possibilities to create a provocative three-dimensional nightlife experience providing an outrageous and trendsetting sign of things to come. SVEDKA is a rising star on the back bar and partnering with such high caliber nightlife impresarios further solidifies the brand’s position as THE choice for bar-hoppers.”

Dylan McDermott, Kat Von D, Benji Madden

The program will culminate in a SVEDKA Adult Playground 2033-themed advertorial in Details magazine where these nightlife impresarios will be photographed together for the first time ever.

SVEDKA Vodka

According to Impact Databank in February of 2009, SVEDKA is the fastest growing spirits brand in the world and was identified as the third largest imported vodka brand in the United States in 2008’s Impact’s Annual Spirits Study, behind only Absolut and Grey Goose.

A recipient of the Gold Medal for Exceptional Taste and Best Buy (BTI, 2008) and a Gold Medal in the San Francisco World Spirits Competition, SVEDKA’s “cheap chic” positioning provides consumers with a high quality, premium product and hip brand image at an affordable price. SVEDKA is 40% alcohol by volume (80 proof), distilled five times and made from Swedish winter wheat, resulting in a smooth, clean taste.

SVEDKA products are also available in a variety of flavors like SVEDKA Clementine, an orange vodka, SVEDKA Citron, SVEDKA Raspberry, and SVEDKA Vanilla. Each of the flavors consists of 37.5% alcohol by volume (75 proof).

Nespresso was here in Los Angeles to launch the new line at Sur La Table, which is now carrying the CitiZ line. Gail Simmons of Food & Wine and Top Chef hosted the celebration, and celebrity chefs Nancy Silverton and Dahlia Narvaez of Mozza, David Myers of Sona and Comme Ca, Jorge Chicas of The Bazaar and Jon Shook, Vinny Dotolo of Animal and teen Chef Greg Grossman provided Nespresso-infused treats throughout the evening.

Unprecedented Functionality

Minimalist and sleek in design, Nespresso’s ambitious release includes a total of three machines that are distinctly designed to serve the specific needs of a user. Nespresso CitiZ is a single automatic espresso machine, Nespresso CitiZ&Milk adds to the espresso machine with a built-in fresh milk frother for cappuccinos and lattes and Nespresso CitiZ&Co brews new ground as the first machine that allows users to make two coffees simultaneously. The common denominator among CitiZ machines is their ability to effortlessly fit in even the smallest of home interiors, accentuating rather than overwhelming the existing décor.

The Look

Nespresso CitiZ machines capture the ambience and energy of an urban lifestyle while filtering out the parts of city life that intrude upon our tranquillity. Gone are the honking horns, ringing cell phones and loud conversations. What remains are the pulsating beats of urban life, achieved through designs influenced by the landscaping and architecture in iconic cities like London, New York and Chicago.

With vivid, shiny metals contrasting against bright, striking colors, renowned Industrial Designer Antoine Cahen and the Nespresso design team evoke the rugged brilliance of urban existence in Nespresso CitiZ machines, representing the strength, toughness and grittiness of the city.

Nespresso CitiZ is available in the high-tech style in steel grey and fire engine red by Krups and modern retro style of retro white and limousine black by Magimix. The CitiZ&Milk machines come in fire engine red by Krups and limousine black by Magimix while the colors in CitiZ&Co machines are steel grey by Krups and limousine black by Magimix.

Quality Held in the Highest Regard

When it comes to food and drink, dining in is the new dining out. Nespresso embodies this trend with an artisan-like devotion to realizing the highest quality in espresso. While urban life can be chaotic, there’s a consistency in Nespresso coffee that’s achieved in every pour. Nespresso promotes this consistency by sourcing the highest quality of coffee from across the world and adhering to a strict production and storage process. Their award-winning machine design (with the 19-bar high pressure pump of each CitiZ machine) guarantees the release of all the rich flavours and subtle aromas of each of the 16 Nespresso Grands Crus, produced at the optimum drinking temperature. From cappuccinos to espressos, Nespresso’s methodology and machine specifications provide a great cup of coffee for casual drinkers and aficionados alike.

Commitment to Sustainability

Nespresso employs sustainability practices so that farmers can operate in a way that is productive to them as well as their land. Nespresso partnered with Rain Forest Alliance in 2003 to launch the AAA Sustainable Quality Program. It guarantees small farmers a higher compensation than market price and offers training and support for producing sustainable beans of exceptional quality while remaining environmentally responsible.

Nespresso, the Company

Nespresso’s premium-portioned espresso is available to coffee drinkers in the comfort of their own homes as well as gourmet restaurants, high-end hotels, luxury outlets and offices. Nespresso is known in the industry for complementing the use of the world’s highest-quality coffees with the production of efficient and stylish espresso machines for home and office use.

Based in Switzerland, Nespresso’s operations are supported by more than 2,500 employees and an exemplary customer service experience. Nespresso sells products in more than 50 countries directly to its customers. As of 2007, the company operates in more than 117 boutiques around the world.

A Division of Nestlé

Nespresso is a division of Nestlé and is one of its “billionaire brands”. In consecutive years Nespresso was named the fastest growing company within the Nestlé Group, having achieved a growth rate of more than 40 percent in 2007. For more information, visit www.Nespresso.com.

To try delicious Nespresso CitiZ’s espresso for yourself, stop by the pop-up tent at the Santa Monica Sur La Table for free coffee and demos athrough August 16th, Monday through Saturday, 10 am to 9 pm, and Sunday 11 am to 7 pm.

Sur La Table
301 Wilshire Boulevard
Santa Monica, California 90401 (map)
(310) 395-0390

The best of the best come together. Participating Chefs from last year.

Spearheaded by top sponsors Audi (www.audiusa.com) and MasterCard (www.mastercard.com), The American Wine & Food Festival is an exercise in culinary expertise that promises a riveting weekend full of feasting and fundraising.

Puck-Lazaroff Charitable Foundation

Since its inception in 1982, the Puck-Lazaroff Charitable Foundation has supported the American Wine & Food Festival, raising more than $15 million for Los Angeles Chapters of Meals On Wheels. Meals On Wheels serves thousands of meals each day to Los Angeles’ homebound senior and disabled citizens.

On Tap for the Weekend

The Festival features a spectacular spread of delectable dishes, superb libations, fantasy auction items and amazing entertainment in three events, each offering a different level of participation for culinary connoisseurs to contribute to the cause.

Friday’s Red Hot @ Red Seven Kickoff Event

Leading off the festivities is the Red Hot @ Red Seven Kickoff Event, which begins on Friday, October 2nd at 7 p.m. Red Seven by Wolfgang Puck at the Pacific Design Center in West Hollywood will host the activities as festival newcomers and veterans will be treated to chic eats and innovative libations in an intimate lounge setting. Red Hot @ Red Seven Kickoff Event offers the chance to mingle with a virtual cornucopia of Angelenos; from philanthropists to foodies and unknowns to unmistakable personalities.

Friday Evening Event tickets are available for $150 per person. For more information and to purchase tickets, visit www.AWFF.org. Please call (310) 777-3707 for location and directions after September 4.

Saturday at Universal Studios

Like a seven course meal, The 2009 American Wine & Food Festival gets more delicious with every serving of fun. On Saturday, the action begins at 5:00 pm with the Wolfgang Puck VIP Cooking Demonstration. It’s a VIP entrance only event and is available by purchasing tickets through Festival Patron and MasterCard Promotions.

The AWFF opens at 6:00 p.m., staged against the backdrop of the famous movie sets in the Universal Studios Back Lot. Events include an unrivaled epicurean feast prepared by world-renowned chefs, superb libations including fine wines and smooth spirits, and a silent auction filled with luxury items. For those who like to eat to a beat, all of the festivities will be accompanied by the swinging sounds of live bands.

Saturday Evening Event tickets are available for $300 per person. Table reservations are available from $3,500. For more information and to purchase tickets, visit www.AWFF.org.

Chefs Grand Tasting Dinner

Spago Beverly Hills is the locale for Sunday’s finale, with events beginning on October 4th at 6:00 p.m. Wolfgang Puck, Lee Hefter & Barbara Lazaroff with Chef de Cuisine Thomas Boyce & Executive Pastry Chef Sherry Yard welcome several of the world’s finest chefs to prepare an elegant six-course dinner at the 10th Annual Chefs Grand Tasting Dinner. This limited-seating event at Spago Beverly Hills is filled with exquisite dishes paired with select wines and a live auction featuring one-of-a-kind items and experiences.

Celebrity chefs Thomas Keller of Bouchon; Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas; Jereme Leung of Jereme Leung Creative Concepts Pte Ltd; Laurent Gras of L2O; Nobu Matsuhisa of Matsuhisa & Nobu LA; Gina DePalma of Ristorante Babbo pair up, each preparing one course, for the grand gala dinner.

Reservations for the Chefs Grand Tasting Dinner are available for $750 per person or $7,000 per table. To purchase tickets, contact Ellen Farentino with Spago at (310) 385-0880.

Additional Events

The American Wine & Food Festival has also announced additional special events and perks. Audi will host a special wine tasting in the month of September featuring distinguished sommelier Christopher Miller of Spago Beverly Hills. Sommelier Miller has been dubbed “2008 Best Young Sommelier in the World,” “2007 Best Young Sommelier in the U.S.” (both Chaine des Rotisseurs International and National Competitions), and Wine & Spirits magazine’s “Best New Sommelier of 2008.”

MasterCard® returns for its third year of sponsoring the festival as the preferred card of the American Wine & Food Festival. In addition to its philanthropic presence, World and World Elite MasterCard cardholders may maximize their experience by purchasing VIP packages and enjoying additional benefits from ticket purchases.

To find out more, contact MasterCard at (800) 964-4742 or offers@octagon.com. Reservations are limited in number and subject to availability, and are only valid if purchased via MasterCard using your World and World Elite MasterCard.

Saturday Participating Chefs & Restaurants (to date):

Saturday Participating Chefs & Restaurants (to date):
Alan Wong of Alan Wong’s; Alex Stratta of ALEX, Wynn Las Vegas; Mark Gaier and Clark Frasier of Arrows Restaurant; Jonathan Waxman of Barbuto; Paul Bartolotta of BARTOLOTTA Ristorante di Mare; Laurent Tourondel of BLT; Thomas Keller of Bouchon; Robert Del Grande of Café Annie; Mark Peel of Campanile; Rene Mata of Chinois; Walter Manzke of Church & State; Mark Miller of Coyote Café; Ken Oringer of Clio; Tom Colicchio of Craftsteak Restaurants; Ari Rosenson & Matt Hurley  of CUT Las Vegas and Beverly Hills; Roger Stettler of Four Seasons Resort Maui, Hawaii; Ilan Hall of Gorbals; Frank Ostini of The Hitching Post; Joe Miller of Joe’s Restaurant, Venice; Richard Sandoval of Ketsi, Four Seasons Resort Punta Mita; Lydia Shire, Mario Capone & Simon Restrepo of Scampo; Traci Des Jardins of Manzanita Lake Tahoe; Cal Stamenov of Marinus Restaurant at Bernardus Lodge; Nobu Matsuhisa of Matsuhisa & Nobu LA; Gino Angelini of Minestraio Trattoria; John Cuevas of Montage Beverly Hills; Nancy Silverton of Mozza; Norman Van Aken of NORMAN’S; Octavio Becerra of Palate Food + Wine; Joachim Splichal of Patina; Francois Payard of Payard Patisserie & Bistro; Julian Serrano of Picasso; Jimmy Schmidt of Rattlesnake Club; Richard Reddington of Redd; Sam Choy of Sam Choy’s; Charles Phan of Slanted Door; Kerry Heffernan of South Gate; Mark Ferguson of Spago Bachelor Gulch; Wolfgang Puck of Spago Beverly Hills; Sherry Yard of Spago Beverly Hills; Lee Hefter and Thomas Boyce of Spago Beverly Hills; David Robins and Eric Klein of Spago Las Vegas; Cameron Lewark of Spago Maui; Stephan Pyles of Stephan Pyles Restaurant; Lissa Doumani and Hiro Sone of Terra, St. Helena, and AME, San Francisco; David Walzog of SW Steakhouse, Wynn Las Vegas; Tommaso Tarantino, Luciano Pellegrini and Nicola Chessa of The Valentino Restaurant Group: Santa Monica, Las Vegas and Houston; Yuji Wakiya of Wakiya Ichiemicharo, Tokyo; Marc Djozlija, Aram Mardigian, John Lechleidner and Dustin Lewandowski of WP Bar & Grill; Mat Bencivenga, Yoshi Kojima, Scott Drewno Ben Hong & Sara Johannes of Red Seven, Source, Jai and Five Sixty.

Sunday Participating Chefs & Restaurants (to date):

Gina DePalma of Ristorante Babbo; Dean Fearing of Fearing’s at The Ritz-Carlton, Dallas; Laurent Gras of L2O; Thomas Keller of Bouchon; Jereme Leung of Jereme Leung Creative Concepts Pte Ltd; Nobu Matsuhisa of Matsuhisa & Nobu LA.

Participating Vintners (to date):

Baker Lane Vineyards; Beaulieu Vineyard; Beckmen Vineyards; Beringer Vineyards; Bernardus Winery; Betts and Scholl; BISOL Prosecco; Bonaccorsi Wine Company; Bouchaine Vineyards; Chappellet Winery; Charles Krug Winery; Chateau St. Jean; Cielo Malibu Estate Wineyards; Crimson Wine Group; Domaine Drouhin Oregon; Domaine Serene; Dreyfus, Ashby & Co.; Duckhorn Wine Company; Ferrari-Carano Vineyards & Winery; Flowers Vineyard & Winery; FOXEN; Francis Ford Coppola Winery; Frank Family Vineyards; Frog’s Leap Winery; Gramercy Cellars; Grgich Hills Estate; Gridley Family Cellars; Groth Vineyards & Winery; Hendry; J Vineyards & Winery; Joseph Carr; JUSTIN Winery; Karl Lawrence Cellars; Laetitia Vineyard & Winery; Lancaster Estate; Layer Cake; Loire Valley Wine Bureau; Long Shadows Vintners; Luna Vineyards; Malibu Family Wines; Malibu Vineyards; Mason Cellars; Melville; Miner Family; Morgan Winery; Myuge Wines; Ortman Family Vineyards; O’Shaughnessy Winery; Paradigm Winery; PEJU; Pride Mountain Vineyards; Rosenblum Cellars; Rosenthal-The Malibu Estate/Surfrider; Semler & Saddlerock; The Scholium Project; Silver Oak Wine Cellars; Star Lane & Dierberg Vineyards; Sterling Vineyards; Symington Family Estates; Tantara Winery; Topanga “TV” Vineyards; Waters Winery; Whitcraft Winery.

Participating Spirits (to date):

Ultimat Vodka, Patron Tequila, Beam Global Spirits & Wine, PAMA Pomegranate Liqueur, Ventura Limoncello.

Event Sponsors (to date):

Audi, MasterCard, Fiji Water, Southern California Gas, Pure Blue Meat Australian, CIGNA, Ultimate Vodka, Patron Tequila, Loire Valley Wine Bureau, Beam Global Spirits & Wine, Campbell Soup, Tillamook Cheese, Idaho Potato Commission, EvansHardy+Young, Mansour Travel Company, American Airlines, Wynn Encore Las Vegas, PAMA Pomegranate Liqueur, Ventura Limoncello, Credit-Suisse, Wolfgang Puck Bistro, Wolfgang Puck Catering, Wolfgang Puck Coffee, Wolfgang Puck Culinary Iced Coffees, La Brea Bakery, Integrated Transportation Services, Republic Master Chefs, Universal Studios, Acteva, Mighty Leaf Tea, Oikos Organic Greek Yogurt, L.A. Specialty Produce, Knork Flatwear, Southern California Wine & Spirits, SYSCO Los Angeles, Miele, Urbani Tartufi, US Foodservice Los Angeles Division,  Classic Party Rentals, Clear Channel Outdoor, Jacob Maarse, Renaissance Hotels, The Tasting Panel, SingularCity.com, Food Arts, Wine Spectator, Angeleno.

About World MasterCard®

MasterCard understands that consumers have re-evaluated what’s important in life, so MasterCard has provided a card program that delivers personalized value – World MasterCard®.

In these current economic times, it’s important to have a card that gives you value beyond your purchases.  In addition to delivering a diverse collection of premium offers, special amenities and great customer service, World MasterCard® also gives you personalized features to manage your account.  Visit www.priceless.com/world to start experiencing your value and rewarding journey with World MasterCard®.

About the American Wine & Food Festival

Since its inception in 1982, the Puck-Lazaroff Charitable Foundation has supported the American Wine & Food Festival, raising more than $15 million for Los Angeles Chapters of Meals On Wheels.  This organization serves thousands of meals each day to Los Angeles’ homebound senior and disabled citizens.

As a result of their efforts on behalf of Meals On Wheels, the Austrian-born Puck, renowned for feeding Hollywood glamour at the annual post-Oscar extravaganza, and leading restaurant designer Lazaroff, are also celebrated for their philanthropic spirit.