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Gloria Ferrer Winery
23555 Arnold Drive
Sonoma, CA 95476

April 5, 2014

6:30 PM

PRICE: $160 per person inclusive

Exclusive Price for U.S. Bank
FlexPerks Travel Rewards
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$95 per person inclusive

Note: US Bank FlexPerks Travel Rewards Visa Signature Cardholders receive access to a 72-hour presale starting February 18th

HOST VENUE Gloria Ferrer Winery

You'll know you're on vacation when you find yourself sitting on a deck overlooking Carneros, relaxing with a glass of Gloria Ferrer bubbly in your hand. Before you do that, however, check out the $10 guided tour and tasting that takes you behind the scenes, giving you the winery's history, an instructive look at sparkling-wine production and a peek into Gloria Ferrer's vast caves." - Wine Spectator, June 2012

As the first sparkling wine house in California’s renowned Carneros region, Gloria Ferrer Caves & Vineyards was established in 1986. Gloria Ferrer embodies Spanish winegrowing history, time-honored tradition, and centuries-old winemaking practices in creating exceptional sparkling and estate varietal wines blended to pair perfectly with food. With most of our 335-acre estate dedicated to Pinot Noir, we are steadfast in our belief that this enigmatic variety brings a timeless grace to our sparkling and estate varietal wines. The Ferrer family’s culture of generosity is expressed in their commitment to high-quality, affordable wines for everyone to enjoy. Celebrate Spain in Sonoma overlooking our Carneros estate vineyards.

In 1991, inspired by the quality and character of our estate fruit, we began crafting still wines from Chardonnay and Pinot Noir. In subsequent years, our winegrowing team meticulously matched dozens of clones to the diverse growing conditions in our estate vineyards with their sights on the highest quality grapes with more intense flavors and characteristics. As pioneers of sparkling wine-based clonal research, we have studied more than 40 different clones to date. Today, this longtime and dynamic relationship of discovery with the land is revealed in balanced wines of earth and opulence.

Gloria Ferrer is located in the picturesque Sonoma Carneros region, 40 miles northwest of San Francisco. Our winery’s sun-drenched Vista Terrace overlooks breathtaking estate vineyards — providing the perfect place to enjoy a glass of sparkling or still wine with the savory Spanish and local cheeses, meats, almonds and other delicacies that are available from our tasting room.

RESTAURANT Girl and the Goat, Little Goat; Chicago IL

Chef Stephanie is a Chicago Native and grew up in Stamford, Connecticut, where she developed an interest in food from her parents. She earned a degree in sociology from the University of Michigan before attending the Le Cordon Bleu culinary program at the Scottsdale Culinary Institute.

After graduating from the Le Cordon Bleu program at the Scottsdale Culinary Institute, she worked at the Camelback Inn Resort & Spa, as well as a couple of other restaurants, but then made the very spur-of-the-moment decision to pack up and move to Chicago in 2001.

She’s been in love with the city ever since. After landing in Chicago, Stephanie got a gig as garde manger at Jean-George Vongerichten’s Chicago outpost of Vong. (This was where she met fellow “Top Chef” contestant Dale Talde, as well as her cookbook co-author Heather Shouse.) After leaving Vong, Steph worked as a roundsman at Spring under Shawn McClain and then sous chef at La Tache with Dale Levitsky. In 2006, she branched out on her own with the Bucktown restaurant Scylla, which was quickly named one of the 10 best restaurants in the country by Bon Appetit.

In 2008 she was the winner of the fourth season of Top Chef, Bravo's cooking competition show. She was the first woman to have won Top Chef, and the only woman to win until Kristen Kish won the season 10 competition.

Stephanie Izard’s guilty pleasures include Taco Bell, Lean Cuisine, and Bon Jovi. She feels most comfortable in a kitchen, drinking a beer, or on a farm. Most of her power, just like Sampson comes from her impressive hair. She swims faster than she cooks. On most nights she can be found cooking at Girl & the Goat with a big smile on her face. Stephanie's last name, Izard, inspired her to name the restaurant Girl & the Goat. "Izard" is the name of goat that can be found in the Pyrenees Mountains. In fall 2012, Stephanie and the Boka team will be opening Little Goat across the street from Girl & the Goat.

In 2013 Chef Stephanie won the prestigious James Beard Award for Best Chef Great Lakes.

RESTAURANT Carneros Bistro Wine Bar, Sonoma CA

Chef de Cuisine, Andrew Wilson, brings his signature style, highlighting seasonal ingredients with European techniques. Andrew came to Carneros with 20 years of restaurant-industry experience, cooking in internationally-acclaimed kitchens from South Carolina to San Francisco and has earned accolades in Esquire, The Wine Spectator, The New York Times, Food & Wine and Gourmet. Spending summers as a child at his grandmother’s house in Greenwich, CT, Andrew’s passion for fresh vegetables and simply prepared food sprouted at an early age.

No stranger to the Bay Area, Andrew graduated from the California Culinary Academy in San Francisco and worked in a handful of San Francisco kitchens early in his career. Cooking with a clay tandoor oven alongside internationally-recognized chef Alan McLennan at Cypress Club eventually led to a role as Chef de Cuisine at Cafe Kati–one of the first and original Asian Fusion restaurants in San Francisco. Departing California first to Chicago for the legendary Tru restaurant, Andrew then spent 10 years in South Carolina as Executive Sous Chef at McCrady’s, and Sous/Pastry Chef at FIG.

Andrew's menu celebrates Sonoma’s agricultural bounty using fresh ingredients from local farmers, foragers, fisherman, and artisans and an organic kitchen garden on property that supplies the restaurant. Simple, straight-forward bistro cooking allows the purity of ingredients to come through while fostering a strong sense of place. Hints of Andrew’s experience in Asian, European and Southern kitchens add subtlety to the bold, hearty food.

RESTAURANT Meritage Martini Oyster Bar & Grille, Sonoma CA

Carlo Cavallo began his culinary career in 1990 working at the famed L’Assassino Ristorante in Milan, Italy. He then took a job as the Chef du Cuisine at the famous Belmonte Hotel in Lugano, Switzerland, where he perfected his talents in French Provencal cuisine . He then spent the next three years as the Executive Chef for Giorgio Armani’s Restaurants in Beverly Hills, Boston and Costa Mesa where he developed ardent following from the Hollywood celebrities that frequently dined there. At Armani, Cavallo received excellent reviews and was honored as the “Best New Chef of the Year” in Los Angeles Magazine. Cavallo next took a position for a year as Executive Chef at the Hyatt Sainte Claire Hotel in San Jose. He was in charge the Restaurant, Bakery / Cafe and Banquet facilities that had revenues in excess of 10 million dollars. He oversaw the food and beverage for the NHL All- star weekend and Major League soccer’s San Jose Earthquakes inaugural season opening Gala.

In November 1999, Carlo Cavallo opened Meritage Martini Oyster Bar & Grille, which is now considered one of the wine country best restaurants. It is the perennial winner of Best Seafood Restaurant in Napa and Sonoma County since 2000. Carlo has won consecutive Best Overall Martini awards in 2009, 2010 and 2011 at Martini Madness showcasing his mixology skills. Chef Carlo is the winner of 2009 Best Beef in America Chef's Challenge put on by National Cattlemen's Association. For Cavallo, Meritage offers the perfect venue to blend his European heritage with California’s wine country sophistication. Chef Carlo serves as Executive Chef and caterer for several Sonoma Valley and Napa Valley wineries for private winery functions. He currently caters corporate events for Louis Vuitton boutiques in Beverly Hills and San Francisco. He was recently the featured as Star Chef for the Sonoma Showcase of Food & Wine. He served on the Board of Directors of the Sonoma Valley Vintners and Growers and had the title of Culinary Director of the Sonoma Valley Wine Auction.

Chef Carlo has appeared on many national and international Television programs such as the FoodNetwork, CNN’s On the Menu, NBC “In Wine Country”, PBS and ABC morning news. He has been featured on Japanese and French Television programs. His recipes and restaurants have been featured in the New York times, Los Angeles Times, Gourmet, Wine Spectator, Wine Enthusiast, La Cucina Italiana, Chef magazine, Conde Naste, Food and Wine, San Francisco Chronicle, Press Democrat, and Marin Independent Journal as well as several other publications.

He has cooked for former Prime Minister of Italy, Silvio Berlusconi on a regular basis, the English Earl of Kent, as well as other European aristocracy. He was selected to cater a luncheon for the Pentagon’s Lieutenant General Joseph H. Wehrle and 30 foreign liaison Brigadier Generals from around the world. Chef Carlo's catering company has done events for the Italian, Mexican, Egyptian and Russian embassies here in wine country featuring such dignitaries as Felipe Calderon, President of Mexico, Governor of Michocan Leonel Godoy, Italian Ambassador Giovanni Castellaneta, Russian Ambassador Sergey Ivanovich, and Egyptian Ambassador Sameh Shoukry.

Some of his celebrity clients Angelina Jolie, Salma Hayek, Dana Carvey, Luciano Pavarotti, Arnold Swartzenegger, Sylvester Stallone, Joey Pantoleone, Pricilla Presley, John Lasseter, Cynthia Nixon, George Lucas, Lewis Black, Michael Keaton, Courtney Cox, Ed Asner, Alan Alda, Dustin Hoffman, Rod Stewart, Carlos Santana, and Sammy Hagar. Chef Carlo likes to downplay his celebrity chef status by saying , “ It’s not about who you are cooking for, it’s about the preparing the great food and enjoying good company!!

RESTAURANT Four Seasons Hotel, San Francisco CA

“During my senior year of college, I thought, ‘What can I do with my life that isn’t like work? Twelve years later, here I am.”

Four Seasons Tenure: Since 1998 – First Four Seasons Assignment: Chef de Partie, Four Seasons Hotel Chicago

Employment History: Four Seasons Hotel Boston; Four Seasons Hotel Silicon Valley at East Palo Alto; Four Seasons Resort Scottsdale at Troon North; Four Seasons Hotel Chicago; Emmett’s Lexington, Kentucky; Disneyland Resort, Paris Birthplace: Pikeville, Kentucky

Education: Attended University of Kentucky and Pennsylvania Institute of Culinary Arts

Languages Spoken: English

“To this day, I can’t do sweet potatoes like my grandmother did them,” says Mark Richardson, executive chef of Four Seasons Hotel San Francisco. Thankfully, other menu items that have taken on his Southern charm are perfected in a way that would make grandmother proud.

Richardson has been interested in food since his childhood in the mountains of eastern Kentucky, where he poked around in the kitchen with his mom and grandma and watched football over heaping plates of meatloaf. During his senior year of college his culinary interests go the better of him, so he left the University of Kentucky behind and enrolled in culinary school in Pittsburgh.

Twelve years and many sous chef jobs later, Richardson has settled in nicely as the Executive Chef at Four Seasons Hotel San Francisco. Paying homage to the readily available fresh California ingredients, the Chef Richardson has selected prime California cuts locally-sourced from top ranchers, and paired them with the highest quality, fresh-picked and organic produce. “The inspiration behind the menu is a testament to our creativity and collaborative experiments in the kitchen,” says Richardson.

With his main course dishes reflecting traditional and local American fare, premium meats such as All Natural Dry-Aged Rib Eye from Brandt Farms, or Grass-Fed Filet from Hearst Ranch, Richardson creates a variety of inventive sauces and playful interpretations on classic steakhouse dishes. His side dishes pay tribute to Southern comfort food presented in fanciful manner, like his take on traditional mac and cheese with Black Truffle, Parmesan & Hazelnut Späetzl; and Corn, Jalapeno & Pancetta “Spoon Bread,” a new approach to the classic creamed corn.

These days, Richardson’s focus is on proper technique, seasoning, and care of provisions, especially the phenomenal produce of California. “I find it better not to do too much with each element, but rather to let flavours marry in harmony on the plate.”

GUEST CELEBRITY PASTRY CHEFS Moaya Scheiman & Andrea Koweek
RESTAURANT Crisp Bakeshop, Sonoma CA

Moaya Scheiman is a chef, culinary instructor and food historian who has been strongly influenced by his extensive years of world travel. Moaya opened the “Junk Company” for the Woodstock Entertainment Group in Bangkok Thailand in 1989. He came to the Bay area in 1991 and worked as chef d’ cuisine for Café Sanchez in San Francisco, Export Sous chef for Kimball Jones at Wente Vineyards in Livermore, Opened Tropix Caribbean Café in Oakland and from 2001 to 2008, Moaya taught extensively at Ramekins Culinary School in Sonoma. Moaya’s Award winning Asian/Latin/Creole cuisine was last seen at his critically acclaimed Tamal ‘Vino y Mas’ in San Francisco’s South of Market district before returning to Sonoma and opening Crisp Bake Shop with Andrea Koweek.

Andrea Koweek is a pastry chef and culinary instructor who has had a passion for baking since childhood and for years has dreamed of having her own bakery. She arrived in Sonoma in 1999 after working at Postrio in San Francisco’s Union Square, and joined the management team at Ramekins Culinary School where she helped build it into an IACP award winning culinary school. In 2003 Andrea moved on to work as Thomas Keller’s assistant at The French Laundry before becoming the Chef at the 1801 INN in Napa. Prior to Crisp Andrea most recently had been the Director of Catering for Sondra Bernstein and John Toulze at the girl & the fig.

RESTAURANT Bo-beau kitchen + bar, San Diego CA

While residing in Paris, France, Executive Chef Katherine Humphus, cultivated her personal creativity, while mastering the classic, yet intricate French cooking techniques that continue to inspire her today. Humphus’ culinary background draws from a diverse mix of cultures and worldly experiences. Her extensive cooking credentials span the United States and dip into international regions across the globe.

A native San Diegan, Humphus was lured into the culinary world when her passion for fine cuisine was recognized at an early age. While working at the Prado in Balboa Park, Humphus’ zeal was instantly sparked. A mere two years later, she had distinguished herself at Le Cordon Bleu in Paris, France with Le Grand Diplome in Cuisine & Pastry. Chef Katherine also attended Le Cordon Bleu’s Wine & Spirits Program completing multiple courses in wine education. “I loved the experience – the food and people in France – everything inspired me.” Chef Humphus has continued to feed her epicurean passion through a wide breadth of hospitality venues, garnering top tier experience at several of the nation’s leading dining destinations—including Wylie Dufresne’s Michelin Starred WD-50 in Manhattan and the internationally notable The French Laundry under highly acclaimed chef, Thomas Keller.

Equipped with an extensive resume and an eagerness for new challenges, Katherine opened her own catering company in 2010 after returning to Southern California. Pardon My French, became a vehicle for Humphus’ unique talents in French dessert buffets and chocolate truffles. Reconnecting with the Cohn Restaurant Group, Chef Humphus began teaching classes at the Balboa Park Food & Wine School while playing a key role the opening of the Cohn’s new restaurant and bar concept, Analog, in San Diego’s Gaslamp District.

As the Executive Chef of Bo-beau kitchen + bar, Chef Humphus’ undeniable desire to create memorable and lasting experience is apparent in Bo Beau’s eclectic, Mediterranean inspired menu. Incorporating the flavors and fare of numerous countries known for their deep culinary roots, Humphus takes the reigns in the kitchen and delivers a menu that continues to raise the bar in San Diego’s bourgeoning culinary scene.