According to a recent A. In an industry of this size and scope connecting to and sustaining a devoted fan base is an opportunity AND a major challenge, especially when your competitors are engaging in an all-out battle for the hearts, time, attention and wallets … of your fans.
Current Schedule Chef-Instructors Our Chef-Instructors come from a wide variety of culinary backgrounds, resulting in classes that are diverse and stimulating.
We offer classes with well-known chefs from successful restaurants, cookbook authors, caterers and private chefs, wine experts, food purveyors, and other culinary authorities.
It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients complemented the wines being made in the region. John has written six books including the From the Earth to the Table: More than Recipes for Eating Close to Nature.
The Beverage People is a family owned and operated retail and mailorder store, in business for almost 30 years right here in beautiful Sonoma County. The Beverage People staff are experienced, knowledgable, and enthusiastic about all your fermentation hobbies. The Beverage People founders broke ground for the good beer movement in the 's by searching out products for home use and teaching thousands of customers how to make great beer, mead, wine, and now cheese, at home.
The Beverage People website and catalogs feature all the equipment and ingredients needed to craft these goodies at home. Carrie is a knowledgeable and enthusiastic instructor who loves to share her creative and stylish entertaining and presentation ideas.
Peter Brown started cooking in his hometown of Honolulu in a neighborhood deli at the age of After a variety of stints in New York, he stayed in Healdsburg during a visit to the California wine country, ending up with a job at Santi Restaurant in Geyserville where he worked under former Jordan Winery chefs Tom Odin and Franco Dunn.
Peter returned to Healdsburg to master his skills, immersing himself once again in the copious bounty of wine and ingredients in Sonoma county, becoming the chef at the Jimtown Store in October He grew up with the influence of his Italian mother and grandmother always cooking with fresh ingredients from his grandfather's ranch and farm.
At 18, his passion for food and his heritage took him back to Italy where he lived and cooked for seven years, including stints at three restaurants, a Dutch chocolate maker and a butcher shop and salumerie. As the co-owner and chef at Diavola Pizzeria in Geyserville, Dino is passionate about authentic, old world Italian cuisine where everything from the pizza to the salumi and sausages is made from scratch.
He has been collecting, studying, eating, teaching and writing about wild mushrooms for over 45 years.
An expert mycophagist one who safely eats a wide variety of wild mushrooms and experienced outdoor group leader, David Campbell is the long-time Foray Director for Wild About Mushrooms Company, teaching basic mycology and organizing wild mushroom events and adventures around California and beyond.
His international tour company, MycoVentures, expands his horizons ever further; including truffle, mushroom, and wine tours in Italy and Croatia. The former dean of the California Culinary Academy and the granddaughter of an Italian cheesemaker, Linda Carucci has spent the last 30 years teaching cooking to professional chefs and home cooks across the United States and beyond.
He lived in Italy for two and a half years where he worked in fourteen different restaurants. Among these were two Michelin three star restaurants, a two star, and a one star, and many excellent trattorias.
Franco started Santi Restaurant in Geyserville with his long time friend Thomas Oden where he was co-chef for five and a half years. He is currently chef emeritus at Santi. Chef John was manning the pizza oven at Pizzeria Tra Vigne when he met future business partner Kevin Cronin in and ideas for a joint venture were conceived.
Two years later, Rosso Pizzeria and Wine Bar opened and since then has garnered amazing reviews for its wood-fired pizzas and piadines. Kathy Gunst is a freelance writer, editor and radio personality living in Maine.
Doralice Handal has spent more than 20 years in the food industry, 15 of them in the cheese industry. She is a trained chef who earned her chops at restaurants and hotels in the Bay Area and beyond. Doralice worked in the cheese department at Whole Foods, Cowgirl Creamery, and created an import company before taking over The Cheese Shop of Healdsburg and being at the helm for the last 11 years.
She now runs a consulting business, working with select wineries to set up cheese programs and staff training. She also parlays her years of cheese experience into leading classes on cheese traditions and producing creative culinary events.
Jennifer Harris is a self described Bacteria Advocate and traditional preserver. Discovering that "good bacteria" is necessary for our health, Jennifer set out on a mission to learn to preserve traditionally long before it became a culinary DIY trend.
A big supporter of local farms and farmers, you can find Jennifer out at a farm, gleaning produce, creating the first annual Kraut-a-palooza or just spreading the gospel of fermentation.
Jennifer supplies traditional beverages and seasonal fermets for the The Farmer's Wife, pours at the Fermentation Bar at Shed, and is the coordinator of the annual Farm to Fermentation Festival.Virgin Voyages, the forthcoming cruise line from business magnate Richard Branson, has promised its future guests that it will be unlike anything the cruise industry has ever seen.
The Spectator, a periodical published in London by the essayists Sir Richard Steele and Joseph Addison from March 1, , to Dec. 6, (appearing daily), and . The front lines in helping to make the tournament spectators' experience a positive one, this committee will aid in selling tickets, managing and distributing wristbands, dispensing golfer pairing sheets, managing Will-Call and Lost & Found, and greeting spectators at the main gates.
Critical Appreciation The Spectator Club. The Spectator Club Sir Richard Steele THE FIRST 1 of our society is a gentleman of Worcestershire, of an ancient descent, a baronet, his name Sir Roger de Coverley.
His great-grandfather was inventor of that famous country-dance which is called after him. High-value, investment grade wines are usually sold through auctions organised by global auction houses including Acker Merrall & Condit, Sotheby’s, Christie's and rutadeltambor.com to the surge in demand from Asian investors, Hong Kong has maintained one of the largest wine auction centres in the world since , with auction sales amounting to US$98 million in , according to Wine Spectator.
To give the essays structure, Steele created the Spectator Club and presented the character of Sir Roger De Coverly, a fifty-six-year-old bachelor and country gentleman, as its central spokesman.