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food & wine 2009 THIS YEAR, discover BIG TASTE as Blackberry Farm hosts another impressive roster of today’s most exciting chefs and vintners for an unforgettable array of Food & Wine events in 2009. We invite you to savor field-fresh flavors and one-on-one interactions with distinguished guests from the culinary and wine world. Experience the Home of Food & Wine AT B l Ac k B E R RY fA R m 2009 marks the second full year Blackberry Farm has showcased its world-class culinary program and Food & Wine events in The Barn. Be part of our biggest year of Food & Wine yet — and part of truly groundbreaking gastronomy inside the inspirational centerpiece of our vibrant FarmStead. food & wine 2009 January 8-11 Southern Foodways Alliance & Fellowship of Southern Farmers, Artisans, and Chefs Celebration and Gala Chef Donald Link cOcHON & HERBSAI N T RE STAU RA N T S, N E W ORlE A N S, lA Chef Hilary White THE HIl, PAlm ETTO, G A Chef Barry Maiden HUNGRY m OTHER, cA m B R I D G E , m A Chef Mike Davis TERRA , WEST cOl UmBI A , Sc Mac McDonald VI SI ON cEl l A RS, WI N DSOR, cA Join Blackberry Farm and Southern Foodways Alliance as we kick off another year of Food & Wine with a big “Taste of the South.” The 5th annual event will celebrate the dynamic spirit and tradition of Southern food culture as special culinary and wine guests share their knowledge and talents. Guests will experience the true field-to-table lifestyle as they enjoy cooking demonstrations, tastings and teachings from some of the South’s most celebrated farmers, artisans and chefs. Guest chefs include Donald Link, Hilary White, Barry Maiden and Mike Davis. The guest winemaker is Mac McDonald. The son of a Texas moonshiner, Mac owns and operates Vision Cellars, one of the country’s great Pinot Noir producers. Also joining this talented group are guest speaker Bill Niman, known for Niman Ranch and BN Ranch, and events sponsor Julie Van Winkle of Old Rip Van Winkle Distillery. This year, we will also induct the newest Fellow into the Fellowship of Southern Farmers, Artisans and Chefs (FSFAC), which recognizes outstanding cuisine in the South. The Fellowship, now in its third year, draws together vital figures of Southern food culture for enriching experiences. This event provides recognition for their contributions, establishes links between culinary experts and craftspeople and preserves and strengthens the foundations of Southern culture. All of these Fellows, including Chefs Frank Stitt, Ben and Karen Barker, Scott Peacock, and Louis Osteen, will be on hand to share their knowledge and a taste of what they do so well. In addition to the Gala honoring chefs and artisans, Taste of the South will showcase the Southern Foodways Alliance’s signature blend of edification and celebration with participating guests. March 12-15 Women in food, wine, song and spirit Ashley Judd Experience a weekend of passionate spirit as we savor three days of unparalleled entertainment A c T R E S S, A c T I V I S T & P S I B O A R D m E m B E R and creative treasures while honoring some of the world’s most inspiring women. Be among Klara Glowczewska the first to reserve your place for this unforgettable event at Blackberry Farm this Spring. c O N D É N A S T T R AV E l E R E D I T O R - I N - c H I E f Join actress, activist and Population Services International board member Ashley Judd, along Chef Michelle Bernstein with Condé Nast Traveler Editor-in-Chief Klara Glowczewska, as we enjoy the very best in food, m I c H Y ’ S R E S TA U R A N T, m I A m I , f l wine, song and spirit while raising awareness about the needs of children around the world. Gaia Gaja Savor delicious meals prepared by James Beard Award winner Chef Michelle Bernstein, and G A J A W I N E RY, P I E D m O N T, I TA lY indulge in the sweet decadence of Katrina Markoff’s gourmet chocolate — and don’t miss your opportunity to raise a glass to good times and a great cause with Gaja Winery and Katrina Markoff Dom Perignon. O W N E R / c H O c O l AT I E R , V O S G E S H A U T- c H O c O l AT Dom Perignon Join us as we gather to support PSI’s child support program, Five & Alive. Visit www.fiveandalive.org to learn more about the organization’s mission worldwide. AlONG WITH WORlD-RENOWNED mUSIcIANS March 29-April 1 Chef Patrick O’Connell It became America’s first 5 Star country house T H E I N N AT l I T T l E WA S H I N G T O N, WA S H I N G T O N, VA hotel and the first in Mobil Travel Guide history to ever receive two 5 Star Awards — one for its Patrick O’Connell, a native of Washington, D.C., restaurant, the other for its accommodations. In is a self-taught chef who pioneered a refined, 2008, The Inn celebrated its 30th anniversary by regional American cuisine in the Virginia commissioning a film documenting the evolution countryside. He has been referred to as “the Pope of American cuisine over the last three decades of American Cuisine”. Selecting The Inn at Little and honoring 30 American culinary pioneers Washington as one of the top ten restaurants who helped make this transformation possible. in the world, Patricia Wells of The International Herald Tribune hailed O’Connell as “a rare chef with a sense of near-perfect taste, like a musician with perfect pitch.” Please visit our website to learn more about the The Inn at Little Washington was created by guest vintner scheduled to appear for this event. Patrick O’Connell and his partner in 1978. April 26-29 Nora established an organic internship program and continues to receive interns each year at Chef Nora Pouillon Restaurant Nora. She is the author of Cooking R E S TA U R A N T N O R A , WA S H I N G T O N, D. c . with Nora, a seasonal menu cookbook and a Alexis Pouillon finalist for the Julia Child Cookbook Award. D O m A I N E P O U I l l O N, lY l E , WA Nora’s son, Alexis, is co-owner and winemaker Mary & Russ Raney of Domaine Pouillon, located in the scenic E V E S H A m W O O D V I N E YA R D, S A l E m , O R Columbia River Gorge AVA. In addition to sustainably farming its own grapes, Domaine Pouillon also purchases grapes from Nora Pouillon is a pioneer and champion of other farmers in the area. Alexis and his wife, organic, environmentally conscious cuisine. Born Juliet, practice artisanal winemaking techniques in Austria, Nora promotes and embodies healthy, that translate into elegant, complex wines. sustainable living. Nora opened Restaurant Nora in 1979 and was immediately recognized for Mary and Russ Raney of Evesham Wood have her ability to create not only healthy but also resided at their Oregon vineyard since its planting, delicious organic dishes. In 1999, it became the but it wasn’t until 1991 that their present winery nation’s first certified organic restaurant. On was located there, situated on a knoll overlooking the board of Women Chefs and Restaurateurs, an idyllic Willamette River landscape. May 10-13 Jacques & Fiona Thienpont but Jacques’ winemaking has remained relatively c H âT E A U l E P I N, P O m E R O l , f R A N c E unchanged and his feet still remain firmly on the ground. Blackberry Farm is delighted to host one of In 1997, he met Fiona Morrison, an American-born the most renowned wine estates in Bordeaux, Master of Wine who was working in Bordeaux as Château Le Pin. Jacques and Fiona Thienpont are a the international spokesperson for the Wines of Belgian-British couple who both spend their lives Bordeaux. Since their marriage, Fiona has gone on immersed in everything wine. In 1979, Jacques was to become an internationally known wine writer working with his uncle Gérard in the family wine and lecturer as well as a consultant for Christie’s. business in Belgium when he heard about a tiny During the harvest, Jacques continues to make his parcel of vineyard next to Vieux Château Certan. wine himself while Fiona is in the vineyard. They When the family deemed that it was too expensive have two boys and divide their time between to add to Certan, Jacques realized that it was an Etikhove in Belgium and Pomerol in France. opportunity to make his own wine and Le Pin’s tiny size was manageable for him alone. Almost 30 Please visit our website to learn more about the years later, Le Pin’s status has become legendary, guest chef scheduled to appear for this event. May 17-20 John Coykendall m A S T E R G A R D E N E R , B l A c k B E R RY fA R m Join us for a Smoky Mountain bounty unlike any other hosted by Blackberry Farm Master Gardener John Coykendall. Guests will enjoy farm-to-table cuisine paired with favorites from our own cellar. John is always happiest with his hands in the soil. Walking among stalks of corn and rows of pumpkins, Coykendall explored the world of gardening at an early age with his grandfather. Coykendall always knew he wanted to create and care for some of the finest produce in the world. Traveling through Europe and across the United States, John has collected not only great secrets but also the seeds from the most successful gardens. He brings the knowledge of decades in the garden, along with centuries-old heirloom seeds that he has collected from the region and all over the world. May 31-June 3 Kent Torrey The Cheese Shop in Carmel in 1986. Featured on T H E c H E E S E S H O P, c A R m E l , c A the Travel Channel as a “must-see” destination Victor Gallegos and recognized by Food Network for its famous S E A S m O k E , S A N TA B A R B A R A , c A pesto, The Cheese Shop offers 300 varieties from 20 countries, and is known as a mecca for tourists Kristian Holbrook and local gourmet food and wine lovers. c H E E S E m A k E R , B l A c k B E R RY fA R m On the same spectacular Pacific coast of California, Sea Smoke produces Pinot Noir Cheese, glorious cheese! If you love the intricate that reflects the unique microclimate, soils tastes of the many cheeses of the world, this and exposure of the nearby Santa Ynez River is the event for you. Discover the behind-the- canyon and its maritime fog known as “sea scenes passion that Blackberry Farm dedicates to smoke” to locals. As Sea Smoke’s vice president its cheese program. and general manager, Victor Gallegos does In addition to Blackberry’s cheese offerings, everything from managing finances to stirring we are excited to welcome world-renowned biodynamic preparations to tasting blends with cheese expert Kent Torrey. Kent first came to the winemaker. June 28-July 1 Chef Craig Stoll the kitchen of Da Delfina, a ristorante in the heart of D E l f I N A , S A N f R A N c I S c O, c A Tuscany changed his life and helped him to define Marilisa Allegrini & Leonardo LoCascio his cooking style. Delfina is named in honor of this AllEGRINI, POGGIO Al TESORO & SAN POlO special place. V E N E T O & T U S c A N Y, I TA lY In 2002, Marilisa Allegrini founded Poggio al Tesoro, a winery on the Tuscan Coast, in partnership with James Beard Award winner Chef Craig Stoll is the Leonardo LoCascio. In February 2007, Marilisa and proprietor of Delfina, a nationally acclaimed Italian Leonardo decided to strengthen their presence in restaurant in San Francisco’s Mission District. Delfina’s Tuscany by acquiring San Polo, a top-class estate food is truly Italian in spirit — elemental, seasonal cooking in Montalcino. whose simple appearance belies its depth of flavor. Named one of the most influential wine personalities Born into a food-obsessed family, Craig was exposed to a of the last 20 years by Robert Parker, LoCascio is often variety of restaurants, ingredients and cuisines early on. considered America’s foremost authority on Italian A few years after graduating from the Culinary Institute wines. As president and CEO of Winebow, Inc., a of America in Hyde Park, New York, the pivotal point leading importer of premium Italian wines in America, of Stoll’s career came in 1992 when he was awarded a LoCascio’s masterful knowledge of the wines of Italy scholarship to attend the nascent ICIF cooking school is unsurpassed. in Torino, Italy. His subsequent externship, working in GET clOSE TO THE EARTH and the world’s premier chefs and vintners. Blackberry Farm’s sustainable field-to-table cycle and classic American farm ethic make this the perfect gathering place for the world’s top epicurean talents and connoisseurs. June 30-July 4 August 2-5 Helen DeFrance AUTHOR, TEAcHER Nothing is more fun than a kitchen full of kids! Bring your children to Blackberry Farm to join author Helen DeFrance in the kitchen to learn basic skills and tasty ideas. This year we are giving families two options to join Helen in the kitchen for tons of fun! Helen Puckett DeFrance was born and raised in Jackson, Mississippi. The fourth child in a family of six children, she learned cooking from her grandmother, Helen Todd. A graduate of the Master’s program at Pepperdine University with a specialty in Montessori training (a hands-on, experiential teaching method), she combined her two loves, teaching and cooking, and developed a curriculum for kids called Thyme to Cook! She will teach this hands-on cooking class to students at Blackberry Farm during these two summer events. Helen lives with her son, Martin, in Jackson along with her three dogs Henri, Eddie and Lucky. She is the author of the new book, At Home Café: Gatherings for Family and Friends. She has been teaching children’s cooking classes through her business Thyme to Cook! for 10 years and discovering and encouraging mini chefs in the making. July 12-15 Chef Holly Smith to Seattle and began her Seattle culinary career c A f É J U A N I TA , k I R k l A N D, WA at Place Pigalle in the Pike Place Market. Holly Franco Massolino launched Café Juanita in April of 2000. m A S S O l I N O, S E R R A l U N G A D ’ A l B A , I TA lY Having grown up in Serralunga d’Alba, Franco Massolino is known for his gracious personality, James Beard Award winner Chef Holly Smith his genuine respect for the traditions and grew up in Monkton, Maryland in a food-loving territory of Barolo, and his beautiful wines family. In 1990, Holly enrolled in the Baltimore marked by great structure, depth and restraint. International Culinary College. Holly completed For more than a century, the Massolino family an externship in Ireland with Master Chef has farmed the elite Vigna Rionda. Since 1982 Peter Timmons as one of her final courses at they have produced a single-vineyard Barolo BICC before working for two years as a line from the site that expresses the full potential cook for the Milton Inn, in Sparks, Maryland. of depth, longevity, and richness afforded by It was a terrific learning experience and during its ideal position and exposure. Over the years, her tenure, wine guru Robert Parker marked Massolino has become synonymous with robust the restaurant as one of his “Most Memorable and well-structured Barolo. Meals” in 1991 and 1992. In 1993, Holly moved July 19-22 Gale Gand T R U & c E N I TA R E R E S TA U R A N T S, c H I c A G O, I l Gale Gand, executive pastry chef and partner of the Five Diamond restaurant TRU in Chicago, was named Pastry Chef of the Year by the James Beard Foundation and Bon Appétit magazine in 2001. Host of Food Network’s “Sweet Dreams,” Gand has appeared on “Iron Chef America”, “Martha Stewart” and judged Bravo’s “Top Chef”. Gand is also an accomplished cookbook author with six titles to her credit including Butter Sugar Flour Eggs and Chocolate and Vanilla. She also has her own root beer company producing Gale’s Root Beer. She has a BFA from RIT and attended culinary school at La Varenne in Paris. Gale is married to an environmentalist, and has a 12-year-old named Gio and twin girls, Ella and Ruby. Join Gale as she invites the entire family (parents and kids!) to gather together in the kitchen, preparing special recipes and enjoying close company. July 26-29 Chef John Besh In America’s oldest fine dining city, this boy R E S TA U R A N T A U G U S T, N E W O R l E A N S, l A from the bayou has built a thriving restaurant group. Each venture reflects his broad-ranging Countess Noemi Marone Cinzano culinary passions, benefits from his dedication to & Hans Vinding-Diers local products and celebrates the multi-faceted A R G I A N O, T U S c A N Y, I TA lY B O D E G A N O E m I A D E PATA G O N I A , A R G E N T I N A cuisine of his beloved southern Louisiana. Born in South Africa, Hans Vinding-Diers James Beard Award winner Chef John Besh grew was raised in Bordeaux and learned about up hunting and fishing in Southern Louisiana, winemaking from an early age. Today, he co- learning at an early age the essentials of owns Bodega Noemia de Patagonia in Argentina Louisiana’s rich culinary traditions. “With all the with Countess Noemi Marone Cinzano. Their cultural influences in Louisiana,” he says, “it’s an estate in Tuscany, Solengo, is indisputably one exciting place to learn about food.” Besh has set of the great wines of Italy. Robert Parker said in the benchmark for fine dining in New Orleans, 2000 that “there is no doubting the phenomenal one of the world’s most esteemed restaurant quality of Solengo.” cities — and he is still learning, growing and refining his work at the forefront of his industry. August 9-12 Chef Bill Telepan restaurant Telepan on the Upper West Side. The T E l E PA N, N E W Y O R k , N Y public responded and, amongst many accolades, Boots Brounstein Telepan was voted “Best Newcomer” by Zagat D I A m O N D c R E E k V I N E YA R D S, c A l I S T O G A , c A for 2007 and then #27 in New York’s “50 Most Popular Restaurants” for 2008. Founded in 1968, Diamond Creek is California’s After graduating from the Culinary Institute of first exclusively Cabernet Sauvignon Estate America, Chef Bill Telepan furthered his formal Vineyard. Visionary pioneer Al Brounstein defied education in some of the world’s top kitchens. modern conventions and planted Bordeaux In 1990, he apprenticed with Alain Chapel at his varietals on secluded Diamond Mountain. The eponymous Lyons restaurant. During his tenure three vineyards produce a small amount of long- there, Telepan honed his skills and acquired an old- lived wines that are elegant with great depth and world respect for rigorous discipline and the integrity richness. All three Diamond Creek Cabernets are of fresh ingredients. Returning to New York, Telepan exceptional wines, a legacy Brounstein left to his trained at Le Cirque and Le Bernardin. wife, Boots. In December of 2005, he opened his eponymous August 30-September 2 Chef Wylie Dufresne with a state-of-the-art kitchen, in 2003, on WD~50, N E W YOR k , N Y Manhattan’s Lower East Side. Wylie’s menu Charles Smith utilizes ingredients and equipment that have k V I N T N E R S A N D c H A R l E S S m I T H W I N E S, created a menu noted for its innovation as well WA l l A WA l l A , WA as flavor. Charles grew up just outside of Sacramento in Chef Wylie Dufresne was born in Rhode Island, the foothills of the Sierra Nevada Mountains. the son of a designer and a restaurateur. In 1992, In 2001, Charles Smith made Walla Walla his he completed a B.A. at Colby College in Maine. full-time home and released 330 cases of his After college, Wylie enrolled at the French first wine, the 1999 K Syrah Walla Walla Valley. Culinary Institute in New York. After graduation Having never taken a winemaking class or made he was employed at Jo Jo’s from 1994 to 1997. wine for someone else, Charles is a true artisan. Wylie was then hired to work on the opening of Robert Parker said that “above all, the man is a Jean Georges, eventually becoming the sous chef. brilliant winemaker who knows where all the He opened wd~50 (named for the chef’s initials great fruit is hidden.” 97, 98 and 99 points for and the street address), a 70-seat restaurant his most recent wines says something, too! September 13-16 Chef Sara Foster and opened Foster’s Market in 1990, introducing f O S T E R ’ S m A R k E T, D U R H A m , N c great seasonal prepared foods to eat in or take Pam Starr out, specialty grocery items, locally roasted coffee c R O c k E R & S TA R R , S T. H E l E N A , c A and select wines. Pam Starr has worked in the home of great wines, Growing up in rural Tennessee, Sara Foster Napa Valley, since the mid-1980s. She made her developed a deep connection to food, family and mark in the 1990s at Spottswoode, where the community from the home-cooked meals by her 1996 Cabernet was heralded by Robert Parker for mother, father, aunts and grandparents. its “Chateau Margaux-like elegance.” After graduating from New York Restaurant Pam struck out on her own in 1997 and founded School in 1981, Sara was asked to work alongside a partnership with Charlie Crocker to resurrect Martha Stewart as a chef for her catering an 1870s winery in the small town of St. Helena. company. After several years of success with Their commitment to sustainable and organic her catering business, Sara desired to pursue a farming techniques guided by expert hands have lifelong dream of opening a gourmet food market combined the best of both old-world philosophy café. She moved to Durham, North Carolina, and new-world fruit. September 27-30 Chef Nancy Oakes a row and the San Francisco Chronicle reader’s B O U l E VA R D, S A N f R A N c I S c O, c A poll. Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and Chef Nancy Oakes has reached and sustained a much-deserved James Beard Foundation Award level of awareness and culinary excellence held for Best Chef in California. by few chefs in America today. She strongly As a self-taught chef, Oakes enhanced her believes that her diners need to be comforted by philosophy with the knowledge she gained from her food as well as the surroundings and service. great teachers, like Girard Boyer, Taillevent and She feels that the room and food presentation Guy Savoy, under whom she served informally. should flatter guests in a way that make each one Oakes cherishes all aspects of food from know he or she is personally cared for. searching for the freshest ingredients to Clearly, her customers have felt cared for and perfect service. they have spoken. Virtually every reader’s poll of San Francisco Bay Area publications names Please visit our website to learn more about the Nancy Oakes as the most popular chef, and guest vintner scheduled to appear for this event. Boulevard as the favorite restaurant in San Francisco, including Zagat for seven years in November 15-18 Patricia Wells restaurant critic for a major French publication clOS cHANTEDUc, côTES DU RHôNE, fRANcE c O O k B O O k A U T H O R & c U l I N A RY I N S T R U c T O R (L’Express). Patricia brings a special vintage from her Rare Wines from vineyard, Clos Chanteduc, to share with guests Eric Solomon Selections of this unique Food & Wine event, in addition to rare selections provided by Eric Solomon. Patricia Wells is an American journalist and author who has lived in France for nearly 30 Recently named Importer of the Year by Food years. Critic for the International Herald Tribune and Wine, Solomon has built a reputation among from 1980 until 2007, she is the author of eleven clients and colleagues for hand-selecting wines books, including her latest entitled We’ve Always rich in quality, breadth and depth. Renowned Had Paris...and Provence, which was published in critic Robert Parker recently heralded Solomon’s 2008. In the mid-1970s, Patricia was a food writer experience and knowledge, saying that “the and editor for The New York Times. She is also the name of Eric Solomon on a bottle of wine is only foreigner and the only woman ever to be a synonymous with high quality.” December 6-9 bon appéti t Chef Christopher Kostow m E A D O W O O D, S T. H E l E N A , c A Stéphane Ogier D O m A I N E m I c H E l & S T É P H A N E O G I E R , A m P U I S, f R A N c E A Michelin-starred chef before the age of 30, Chef Christopher Kostow takes a thoughtful approach to food that belies his age. Masterfully blending contemporary French cuisine with the farm-to-table tradition, Christopher creates a transcendent experience for diners every night at Meadowood. Choosing to forge his own educational path, Christopher credits the support and teaching of such renowned chefs as Trey Foshee and Daniel Humm with giving him the freedom and opportunity to hone his craft. Across the Atlantic, Stéphane Ogier has been immersed (literally) in French wine since the time he was a young boy in the late 1970s — his father says “he fell into a wine tank as soon as he was born!” At 15, Stéphane went north to Burgundy to study viticulture and oenology. After traveling as far as South Africa, Stéphane returned to work with his father on the family vineyard, now called Domaine Michel & Stéphane Ogier. Having received perfect 100-point ratings from Robert Parker, Ogier’s Cuvée Belle Helene was hailed by the wine critic as a “seamless, majestic classic with the kind of concentration found only in Guigal’s top cuvees. It is not only a tour de force in winemaking, but a huge Côte Rôtie Syrah fruit bomb with massive glycerin, layers of extract, and plenty of toasty new oak.” December 13-16 Andy Chabot S O m m E l I E R , B l A c k B E R RY fA R m Blackberry Farm Sommelier Andy Chabot has always program has become a hallmark of Blackberry Farm and had an interest in how things taste. Chabot followed earned the property the coveted Grand Award from his palate to the Culinary Institute of America where Wine Spectator. he developed his knowledge of the culinary arts and Andy, who has passed the second tier of the Court of restaurant management more fully. Once he graduated Master Sommeliers Exam and received the Michael from the CIA, he moved to Walland in 2002 to begin Biccorsani Scholarship, is now responsible for all aspects his career with Blackberry Farm. Once here he became of Blackberry’s wine program. Join him for a weekend involved in the young wine program, and he’s been a as educational as it is inspiring. Learn more about how superstar ever since. the world’s finest wines are made, and of course how With Proprietor Sam Beall’s passion, Chabot’s talent they taste — all in an environment Chabot makes for thoughtful pairings and an extensive collection comfortable for oenophile novices and experts alike. now numbering more than 180,000 bottles, the wine Blackberry Farm’s Food & Wine experiences connect guests to the most talked about chefs and vintners in the world. The series continues a strong tradition of celebrating culinary craftsmanship and masterful winemaking — all in an extraordinarily intimate environment. Participation in these events is intentionally limited, so we recommend making reservations well in advance. Select fOOD & WINE EVENTS are guaranteed to fill. Events are limited to only 40 guests and generally include an opening dinner, demonstrations, wine tasting and final dinner. Visit our website or call for more information, or to reserve your space now. 800. 9 9 3 . 7 8 4 9 1 4 7 1 W E S T m I l l E R S c O V E R O A D WA l l A N D, T N 3 7 8 8 6 W W W. B l A c k B E R RY fA R m . c O m Special thanks to Lexus, our premier sponsor for Blackberry Farm Food & Wine events. January 8-11 March 12-15 March 29-April 1 April 26-29 May 10-13 May 17-20 TA S T E O f T H E S O U T H APPETITE fOR lIfE WA S H I N G T O N I N S I D E R THE ORGANIc lIfE c’EST lE PIN S m O k Y m O U N TA I N TA B l E May 31-June 3 June 28-July 1 June 30-July 4 July 12-15 July 19-22 July 26-29 GlORIOUS cHEESE c A l I TA l I A kITcHEN fUll Of kIDS BON GIORNO SWEET DREAmS THE BIG EASY August 2-5 August 9-12 Aug. 30-Sept. 2 September 13-16 kITcHEN fUll Of kIDS A N A m E R I c A N TA l E Off THE ROckER cOmING HOmE lexus is the preferred vehicle of September 27-30 November 15-18 December 6-9 December 13-16 blackberry farm’s epicurean cAlIfORNIA clASSIcS cRITIc’S cHOIcE BON APPÉTIT WINE GEEk 101 experiences and cooking schools
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