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The Sanctuary at Kiawah Island Golf Resort

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					BENEFITTING MUSC HOLLINGS CANCER CENTER




          The Sanctuary
   at Kiawah Island Golf Resort
                      MARCH 13 - 15, 2009
Sponsors




    Doug Warner
                      Committee Members
                                 CASEY LAVIN
                      Sanctuary Food and Beverage Director
                           CHEF ROBERT WYSONG
                            Sanctuary Executive Chef
                              PAMELA RUSSELL
             Sanctuary Director of Conference Services and Catering
                                 VIPIN MENON
                          Sanctuary Director of Banquets
                              SUZANNE SHALABY
                              Special Events Manager
                        ANGHARAD CHESTER-JONES
                         Food and Beverage Coordinator
                                  HAL JONES
                            Southern Wine and Spirits
                              JENNY GILSON
                          MUSC Hollings Cancer Center
                          RACHAEL DURHAM SMITH
                          MUSC Hollings Cancer Center




W       elcome to the First Annual Gourmet and Grapes weekend at The Sanctuary.
       On behalf of the entire committee, the MUSC Hollings Cancer Center, and
        the staff of the resort, we thank you for your support. Please consider sup-
porting this cause with us again next year. Visit - www.gourmet and grapes.com for
more details.
                                                                          Sincerely,
                                                                         Casey 1
                                                                        page Lavin
                   The Sanctuary Presents

FRIDAY, MARCH 13
6:00 - 7:00 pm   Opening Reception and Tasting                         GROUND LAWN


7:00 - 10:00 pm     Exclusive Black Tie Wine Dinner                     OCEAN ROOM
                    with Chef Charlie Trotter-Maison Louis Latour


SATURDAY, MARCH 14
Morning        Breakfast on Own at Your Leisure, Golf or Spa

10:00 - 11:00 am    Book Signing with Chef Charlie Trotter             MORNING ROOM


11:00 - 11:45am     Winemaker Session-Moët Hennessey                    OCEAN ROOM
                    will host a champagne tasting and seminar
                    showcasing the champagnes from their portfolio

12:00 - 1:30 pm     Cooking Demonstration Luncheon                  TERRACE BALLROOM
                    with Chateau Ste. Michelle
                    • Interactive cooking session with culinary team
                    • Unique wine pairings and discussion

2:00 - 2:45 pm      Winemaker Session-Dan Duckhorn                      OCEAN ROOM
                    will conduct a Cabernet Sauvignon tasting and
                    discussion showing the progression of Cabernets
                    from 1970, 1980, 1990 and 2000 vintages

3:00 - 3:45 pm      Winemaker Session-Aldo Rafanelli with Antinori      OCEAN ROOM
                    will conduct an Italian wine tasting and seminar
                                BENEFITING
                  MUSC HOLLINGS CANCER CENTER

                       Cancer Research

6:00 - 7:00 pm    Wine Odyssey Reception and Silent Auction     GRAND OAKS FOYER


7:00 - 11:00 pm   Wine Odyssey Evening and Auction            GRAND OAKS BALLROOM
                  Ten of Charleston’s most recognized restaurants
                  along with four Kiawah Island Golf Resort Restaurants
                  will showcase their signature dishes matched with
                  world renowned wines. A presentation
                  from MUSC Hollings Cancer Center,
                  live auction and entertainment will take place.

9:00 - 11:00 pm   Champagne and Sweets Afterglow            GRAND OAKS VERANDA
                  included during the                              AND GARDEN
                  “Wine Odyssey” Evening (Both Passes)
                  • Exclusive champagnes and decadent desserts


SUNDAY, MARCH 15
10:00 - 11:00 am Pre Brunch Reception                             MORNING ROOM


11:30 am          “Gourmet and Grapes Brunch” hosted by            JASMINE PORCH
                  Sanctuary and Resort Chefs with Bloody Mary        RESTAURANT
                  and mimosa bar and live music

12:00 pm          Check out
             Chef Charlie Trotter
Charlie Trotter’s is regarded as one of the finest restaurants in the
world. For over 20 years, the restaurant has dedicated itself to
excellence in the culinary arts. Never willing to rest on its laurels,
Charlie Trotter’s Restaurant is innovative and progressive in the
world of food and wine and has been instrumental in establishing
new standards for fine dining. The restaurant is recognized by a
variety of prestigious national and international institutions. In
1995 Charlie Trotter’s was inducted into the esteemed Relais &
Chateaux and in 1998 was accepted as a member by Traditions &
Qualite. It has also received Five Stars from the Mobil Travel Guide,
Five Diamonds by AAA and ten James Beard Foundation awards,
including “Outstanding Restaurant” (2000) and “Outstanding
Chef ” (1999). Wine Spectator named the restaurant “The Best
Restaurant in the World for Wine & Food” (1998) and “America’s
Best Restaurant” (2000). Chef Trotter is the author of 14
cookbooks, three management books, and is the host of the
nationally aired, award winning PBS cooking series, The Kitchen Sessions
with Charlie Trotter.

Chef Trotter has received awards at the White House from both
President Bush and Colin Powell for his work with his Culinary
Foundation and was named one of only five “heroes” to be honored
by Colin Powell's charity, America’s Promise. In 2005, Chef Trotter
was awarded the Humanitarian of the Year award by the
International Association of Culinary Professionals for his overall
service to the community.
                     The Wine Odyssey
                      PARTICIPATING CHEFS




               CHEF DOUG BLAIR - Voyseys at Cassique
               Kiawah Island Club - Executive Chef
               Hailing from the Pacific Northwest, Doug Blair is Voysey’s Executive
               Chef. He has more than 18 years experience and worked in some of
               the finer restaurants in Seattle before settling in Charleston. Since
               then, he has graced the kitchens of such well-known Lowcountry
eateries as The Indigo House, The Country Club of Charleston, and Beaumont’s.
Blair was personally trained by Chef Tom Colicchio in his New York kitchens.


               CHEF NATHAN WHITING - The Woodlands Inn
               Executive Chef
               Nathan Whiting’s love of food began at the apron strings of his
               grandmother in the small town of Ontario in upstate New York. He
               would spend hours learning to cook in her kitchen, and also a
               variety of life lessons. Whiting’s mother is of Italian descent, which
explains the influence that type of cuisine has on his food. However, he is keen to
point out that he considers his cuisine “New American,” meaning worldly culinary
techniques influence mainly domestic produce and product.




                                                                         page 5
               CHEF BRAD JONES - 82 Queen
               Executive Chef
               Executive Chef Brad Jones. One of the professionals behind the
               success of 82 Queen is Executive Chef Brad Jones, a veteran chef of
               6 years at 82 Queen. “We put a lot of time and effort into each dish
               to make it unique,” says Jones.
Chef Jones credits the authenticity of 82 Queen’s Lowcountry cuisine to its
homegrown ingredients. “We use a lot of local herbs and vegetables when they’re in
season … like okra, tomatoes, sweet corn, peppers, and mushrooms to showcase
our prime cuts of beef and fresh seafood. Our shrimp, crab, grouper, flounder,
snapper and black fish are so fresh… they were probably swimming in local waters a
day or two before being served at our tables,” concludes Chef Jones.


               CHEF CRAIG DEIHL - Cypress
               Executive Chef
               Chef Craig Deihl is a graduate of Johnson and Wales University and a
               native of Danville, Pennsylvania. After training for nearly five years at
               Charleston’s Magnolias Uptown/Down South, he helped launch
               Cypress in 2001. Deihl knew from an early age he was destined for a
career in the kitchen. His first job, at the Pine Barn Inn in Danville, taught Deihl
the art of running a kitchen from cooking to ordering food and running a staff.
Chef Deihl is inspired by the challenge of playing a prominent role in Charleston’s
burgeoning dining scene and influencing the national reputation of the Holy
City’s cuisine.


               CHEF MARC COLLINS - Circa 1886 - The Wentworth Mansion
               Executive Chef
               Chef Collins began his career working on the Paradise II, a private yacht
               that was the sister ship of the Presidential yacht, Sequoia, in Erie, PA,
               starting as a dishwasher and working his way up through many
               different positions. While attending a vocational culinary school in
Erie, he took a job at the Erie Country Club, serving under Executive Chef David
Spadafore, a Gold Medal Winner in the Culinary Olympics. His education
continued at the Pennsylvania Institute of Culinary Arts in Pittsburgh, and after
graduation, he headed south to Texas to learn more about their food tradition in
2001, Chef Collins moved to Charleston, S.C., and was named executive chef of
the Wentworth Mansion’s restaurant Circa 1886.
Inspired by the ingredients and cooking styles found in Charleston residences
during the late 1800s that combined English, French and Caribbean influences,
Circa 1886 Executive Chef Marc Collins brings a modern and innovative approach
to traditional Southern cuisine.

                                                                           page 6
               CHEF MIKE LATA - FIG - Chef and Owner
               Mike Lata’s passion for food started a thousand miles north from his
               current home in Charleston, South Carolina.
               As a Western Massachusetts native, Mike developed a strong sense of
               the seasons by helping his grandparents with their garden. After a
               Brief stint at Northeastern University, Mike decided to make a career
as a chef. He stayed in Boston working in various restaurants before being lured to
Martha’s Vineyard and eventually the famed Black Dog Tavern. Lata later worked in
New Orleans and Atlanta before settling in Charleston. FIG (Food is Good) was
launched in the spring of 2001 under the guise of a neighborhood bistro. In a city
with a wide array of high-end restaurants, FIG wanted to be more approachable
than its competition.


               CHEF BRETT MCKEE - Oak Steakhouse - Chef and Owner
               For nearly twenty years, Chef Brett McKee has thrived on a
               whirlwind of activity, fearlessly spearheading numerous fine-dining
               establishments throughout the Charleston area. In January 2005,
               Chef McKee introduced his most significant restaurant,
               Oak Steakhouse, a New York-style Italian steakhouse. Raised in
Brooklyn, New York, Chef McKee’s youth was entrenched in the Italian culinary
traditions of his family, nurturing him towards his future. Chef Brett McKee’s
professional culinary career began in 1983 when he graduated first in his class from
the New York Restaurant School. Moving to Charleston shortly after graduation,
McKee first endeared Charlestonians to his cooking at Chounard’s at the Vendue
Inn in 1989. In 1991, he opened his first restaurant, Hugo’s, an upscale-casual
seafood restaurant on the Isle of Palms. Five years later, McKee dazzled downtown
diners at Union Hall with his upscale Italian cuisine. Having developed a loyal
following, McKee opened his namesake restaurant, Brett’s, on James Island in
1998, followed by Brett’s at The Wickliffe House. In 2003, McKee thrilled local
diners by returning to Union Hall, showcasing his signature flair for
upscale Italian.


               CHEF SEAN BROCK - McCrady’s
               Executive Chef
               After graduation from Johnson & Wales and apprenticeships with
               Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero
               of La Terraza del Casino in Madrid, Chef Sean Brock began his
               professional career as Chef Tournant under Chef Robert Carter at
the Mobil Four-Star / AAA Four-Diamond award-winning Peninsula Grill in
Charleston, South Carolina. After two years at Peninsula Grill, Chef Brock earned
the position of Executive Sous Chef under Chef Walter Bundy of Lemaire

                                                                       page 7
Restaurant at the AAA Five-Diamond Award / Mobil Five-Star Jefferson Hotel in
Richmond, Virginia. His success in Richmond led to his promotion within the
Elite Hospitality Group in 2003 to Executive Chef at the Hermitage Hotel in
Nashville, Tennessee (sister properties include The Jefferson Hotel in Richmond
and The Sanctuary at Kiawah Island Golf Resort, which have both earned AAA
Five-Diamond distinction). Chef Brock spent just under three years fine-tuning
his craft in Nashville before accepting a position as Executive Chef at McCrady’s
Restaurant in Charleston, South Carolina.


               CHEF FRED NEUVILLE - Fat Hen/ Wild Olive - Chef and Owner
               Chef Fred Neuville was the founding Chef/Partner of 39 Rue de
               Jean, Coast Bar and Grill as well as Good Food Catering. In 2007,
               Chef Neuville left to go out on his own with his family and open Fat
               Hen (Low Country French) and in 2009 opened Wild Olive
               (Italian). Neuville spent his days in the restaurant fast lane making
an indelible mark on the Charleston food scene. A native of Roanoke, VA, Neuville
graduated from The Culinary Institute of America.
Immediately following graduation, he was recruited to support in the start-up of
Linwood’s Café & Grill in Baltimore, MD. With his skills honed after five years
in a restaurant kitchen, he became Chef Garde Manager for The Willard
Intercontinental in Washington DC.


               CHEF BOB WAGGONER - “U Cook With Chef Bob”
               Chef and Owner
               A California native, Chef Bob Waggoner received his formal
               training with Michael Roberts at Trumps in Los Angeles from 1981
               to 1983, and later in France at a constellation of Michelin-rated
restaurants with chefs Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Gerard
Boyer and Mark Meneau. At 23, he took on his first chef position at the private
club “Members” in Caracas, Venezuela. Chef Bob Waggoner returned to France at
age 24 to become chef of the Hotel de la Poste in Avallon for three years. Then, in
1988 at age 26, in the town of Moneteau in Burgandy, he became the first
American chef to own his own restaurant in France, the much acclaimed Le Monte
Cristo. In 1991, Waggoner was offered the opportunity of Chef de Cuisine with
Chef Jean-Pierre Silva, the two star Michelin, at Le Vieux Moulin in Beaune,
France. After 11 years in France, he returned to the States in 1993 to cook at the
award-winning Turnberry Isle in Florida, before joining The Wild Boar in
Nashville, where he earned the restaurant a coveted AAA Five-Diamond Award and
the Grand Award from Wine Spectator. Throughout the twelve years Chef Bob
served at the Charleston Grill, Chef Waggoner gained a reputation as a media-savvy
cooking expert Fusing Lowcountry cooking and his own French-influenced

                                                                       page 8
technique, Chef Bob Waggoner creates contemporary and sophisticated new
southern haute cuisine using seasonal and regional ingredients.


              CHEF JASON THOMAS HEISLER - Hege’s - Sous Chef
              Graduated from NC State University 1994 with a Bachelor’s Degree
              in Parks, Recreation, and Tourism Management with a Minor in
              Environmental Science.
              Started my culinary adventure in Raleigh, NC working at a variety of
              restaurants to learn different cuisines and techniques. Such cuisines
included Southwestern, American-Asian, Southern, Greek, and Italian. Now
working at French inspired Hege’s at Kiawah.


               CHEF MICHELLE WEAVER - Charleston Grill
               Chef de Cuisine
               Chef Michelle Weaver creates contemporary Southern cuisine for
               Charleston Grill featuring fresh local produce, seafood and game,
               prepared using four different styles: Southern, Pure, Lush and
               Cosmopolitan. Diners may select appetizers, entrées and desserts
from each menu section. Emphasis is placed on the quality of the ingredients,
unique presentations and sophisticated textures.
Capturing critics’ and diners’ attention by producing menus that combine unusual
ingredients with classic techniques, Chef Weaver continues to enhance and expand
Charleston’s appreciation for fine cuisine. She has a strong commitment to
supporting local farmers and encouraging them to cultivate new and unusual
products, which she incorporates in her cuisine.


                CHEF JOSEPH DION - Tomasso at Turtle Point - Chef
                Originally from Massachusetts, Dion has been a part of the culinary
                environment since the age of 15. Working with chefs taught him hard
                work, organization, efficiency and cleanliness, essential for
                operating a successful kitchen. Dion was an integral part to the
                opening of Max’s Tavern in the Basketball Hall of Fame, a high
volume American style steakhouse. Upon his arrival to Charleston in 2004, Dion
worked at Slightly North of Broad for acclaimed local chef Frank Lee. Before
becoming chef at Turtle Point, he was a Sous Chef at Jasmine Porch in
The Sanctuary Hotel, recently honored with the Mobil Five Star Award. With his
new menu at Turtle Point, Chef Dion will utilize the bounty of local ingredients
that the Lowcountry has to offer. His experience with both high volume restaurants
and more intimate settings makes Dion a wonderful fit for Turtle Point Bar & Grill
and its guests.
               CHEF WILLIAM MORRISON - The Atlantic Room - Chef
               Born in Gainesville, Florida, William's childhood was a nomadic
               one due to his father’s work as a nuclear engineer. Moving around
               the country exposed him to numerous types of cuisine. “Growing
               up, I was surrounded by food, art and engineering,” says Morrison.
               Despite going to engineering school, William eventually turned his
back on the profession because of his love for cooking. He enrolled at The
Culinary Institute of America in Hyde Park, New York.
William comes to Kiawah from Ginn Company Resorts in Columbia, South
Carolina, where he was both Executive Chef and Food and Beverage Director.
He also previously worked at L'Escalier restaurant at The Breakers in
Palm Beach, Florida.


              CHEF NATHAN THURSTON - The Ocean Room - Chef
              Nathan Thurston, Chef of The Ocean Room, has been a member of
              the culinary team since the opening of The Sanctuary. Chef
              Thurston is a graduate of the highly acclaimed Johnson & Wales
              University with degrees in business and culinary arts. Thurston also
              has trained at the Four Star and Four Diamond Biltmore Estate
(Asheville, North Carolina), Josephine’s Café (Marion, North Carolina), The
White Horse Inn (Madison, Wisconsin), The Vineyards (Winston-Salem, North
Carolina) and The Atlantic Room (Kiawah Island, South Carolina).


              CHEF LAURA FIEBERG - The Sanctuary
              Executive Pastry Chef
              Fieberg started her career in pastry working for her family’s
              business, Chicago’s “Dessert Gourmet.” Later, she attended The
              Culinary Institute of America at Greystone (Napa Valley),
              graduating in the top of her class. She began her professional career
at The Ritz-Carlton Hotel in St. Thomas, USVI. In 2001, Fieberg moved to
Los Angeles where she worked as the pastry chef for Felt and later Lucques
restaurants. During her time in Los Angeles, she also was a consulting pastry chef
for Fox Studios and worked with Spago Restaurant, providing food for such events
as The Academy Awards and the Grammy Awards.
                CHEF BEN A. RANDOW - The Sanctuary
                Executive Sous Chef
                Ben Randow seeks balance when he’s cooking - whether it’s
                preparing Buttermilk Fried Smoked Duck or Charleston Shrimp
                and Grits.
                Randow is a graduate of Johnson & Wales University in Charleston,
SC where he was awarded Apprenti Cuisiner for classical French cookery. He
started as a banquet prep cook in 1995 at Quail Run in Santa Fe, NM, and
Cippriani’s and Unique Cusine in Baton Rouge, LA. Over the past six years he has
worked at every kitchen on Kiawah. In 1999 he was promoted to Sous Chef at The
Dining Room at Osprey Point, and in 2004 opened Jasmine Porch at
The Sanctuary. His culinary skills helped Jasmine Porch to the award for Best Down
Home Cookery by Andrew Harper’s Hideaway Report.


              CHEF ROBERT WYSONG - The Sanctuary
              Executive Chef
              American Culinary Federation ~ Certified Executive Chef
              Robert Wysong, executive chef at The Sanctuary at Kiawah Island
              Golf Resort, recalls his first impressions of cooking and hospitality
              in his family home growing up in suburban Maryland. He recalls that
family meals were very important, and that there was always cooking and
learning opportunities.
                            Vintners Spotlights
The family-run company of Maison Louis Latour is one of the most highly-respected négociant-
              éléveurs in Burgundy. Renowned throughout the world for the quality of its red
                 and white wines, the company has built a reputation for tradition and innova-
                  tion. Regarded as one of the traditional négociant-éléveurs, Maison Louis La-
                  tour is the producer of some of the finest Burgundian wines but has also
                  pioneered the production of fine wines from outside of the confines of Bur-
                 gundy. These wines from the Ardèche and the Côteaux de Verdon are slowly
               gaining esteem for their unmatchable quality outside of Burgundy.


                                      is the leading importer and marketer of luxury wines and
spirits in the U.S. The Moët Hennessy portfolio includes renowned brands such as: Hennessy
Cognac; Moët & Chandon, Dom Pérignon, Krug, Veuve Clicquot and Ruinart champagnes;
Belvedere and Chopin vodkas; 10 Cane Rum; Grand Marnier; Glenmorangie and Ardbeg single
malt Scotch whiskies; and fine wines, including Chateau d'Yquem, Cheval des Andes, Green
Point, Terrazas de Los Andes, Cape Mentelle, Cloudy Bay, Newton Vineyard and Domaine Chandon
California sparkling among others. Moët Hennessy has a strong consumer focus with an un-
compromising commitment to building luxury brands.

                          Chateau Ste. Michelle is the oldest winery in Washington state with some
                          of the most mature vineyards in the Columbia Valley. The winery’s roots
                          date back to after the repeal of Prohibition, when the Pommerelle Wine
                          Company and the National Wine Company were formed in 1934. Today,
                                 Chateau Ste. Michelle is not only recognized for pioneering vinifera
                                 grape growing in the Columbia Valley, but is also a leader in mod-
                                 ern day viticultural research. The winery combines an ongoing
                   dedication to research with a commitment to classic winemaking traditions.


For over thirty years, Dan Duckhorn has been a leader in the Napa
Valley wine community. Influenced by what he had learned on a
journey to France, Dan decided that the Napa Valley was ideal for
the cultivation of Bordeaux varietals. Going against the grain of what
other local producers were doing, Dan decided against producing
Chardonnay. Instead, he made the decision to focus his passion and resources on the production
of a world-class Napa Valley Merlot. Though many other wineries were using Merlot as a blend-
ing grape, Dan pioneered the crafting of a premium stand-alone Napa Valley Merlot.


                          Antinori is currently led by Marchese Piero Antinori, the latest of 26
                          generations to run the family business. The documented history of the
                          Antinori family stretches back as far as the 12th Century, although it
                          was in the century that followed that they arrived in Tuscany. The
family business was wine, and in 1385 Giovanni di Pieri Antinori registered with the Guild of
Winemakers, and so it is this date that has come to be regarded as the starting point for
Antinori. They have been innovators in the development of Super-Tuscan blends, keen experi-
menters in the vineyard, and their considerable success has led to expansion in ownership of real
estate and vineyards.
           MUSC HOLLINGS CANCER
                   Center Information
The Hollings Cancer Center is proud to announce that it has attained
National Cancer Institute (NCI) designation, a distinction held by only
63 other cancer centers in the U.S. The Hollings Cancer Center is the
only institution in South Carolina with this prestigious status.
The honor of attaining NCI Designation is that Hollings Cancer Center
is bringing the most cutting-edge treatments to patients as well as working
on the cancer problem in South Carolina and beyond.
Located at the Medical University of South Carolina in Charleston, the
Hollings Cancer Center is the largest academic-based cancer program in
the state.
We have united the best medical, research and scientific resources in a
single location, with a singular focus on cancer. These resources extend
throughout the state via partnerships with other healthcare organizations,
ensuring that all residents have access to our innovative care. For the
23,000 South Carolinians who will be diagnosed with cancer this year, the
Hollings Cancer Center is the place to go for hope that their cancer
battle will be won.
Making hope a reality. That is what Hollings Cancer Center offers to the
South Carolinians who may develop cancer someday.




                      Special Thanks
Many thanks to all of our staff and volunteers who have assisted us with the
pre-planning, on site and through the aftermath of this wonderful event.
We could not have gone through this joyous road of executing such a fan-
tastic event without you.
                The Sanctuary at Kiawah Island
One Sanctuary Beach Drive • Kiawah Island, South Carolina 29455
 main 843.768.6000 • fax 843.768.5150 • www.kiawahresort.com

				
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