GEV Magazine Issue 14.0

A THIRST FOR TEMPRANILLO

14ISSUE

DINA BAR-ELS

DESIGNER SPOTLIGHT

LOVE FOR HOLLYWOOD GLAM

IGNITES YOUR APPETITE FOR ITALIAN CUISINE

BENJAMINBALESTERI

KEN FRANK

CHEF

CHEF

PAGO DE LOS CAPELLANES

REVISTED

ON THE WAR OF ATTRITION OVER FOIE GRAS

HOUSTON FASHION WEEKPARIS COUTURE SS15

REBECCA MINKOFFLA PERLA & VOGUE WITH VANESSA GETTY

BELLA ROSA & LONGEVAHUTCHINSON FINE JEWELRY

SAKS FIFTH PRESENTS ARKIS SS15

+

With more than 50 jewelry designers and timepiece masters, Shreve & Co. is a destination 160 years in the making.

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POST & GRANT, SAN FRANCISCO STANFORD SHOPPING CENTER, PALO ALTO

SHREVE.COM | 800-5-SHREVE

Publisher

GEV Media, LLC

Kaye Cloutman

Founder/Editor in Chief

[email protected]

John Cloutman

Chief Operating Officer

[email protected]

Marilyn LaRoque

Senior Editor

[email protected]

Beverly Zeiss

Fashion Director

[email protected]

Vincent Gotti

Director of Photography

[email protected]

Robert J. Lopez

Art Director

[email protected]

Allison Cartagena

Creative Director

[email protected]

Eileen Rogers

Managing Editor

[email protected]

Annabelle Pericin

Lifestyle Editor

[email protected]

Genevieve Dee

Events Editor

[email protected]

Josette Vigil-Jelveh

Beauty Editor

[email protected]

Editorial Assistant

Karmela Guno

[email protected]

The Food Patrol

Kathryn Holland Besser

Desarie Sy

Tamara Gorman Strasser

Mac Rogers

Liz Garbes Bernardo

Cocoy Ventura

Jay Huffman

Kanoa Utler

Tanya Matveeva

Mart Limcangco

Mark Goldberger

John Benedict Gotti

Camille Espiritu

Bettina Rogers

Contributing Writers

Dr. Katerina Rozakis Trani

Caity Shreve

Kimberley Lovato

Geraldine Solon

Donte Young

Photographers

Alex Gonzales Baguio

Angelo Palazzo

Nash Bernardo

Tubay Yabut

Brian Wong

Drew Altizer

Mehrban Jam

Rod Rosete

Matthew Brandalise

Leonid Malashenok

Paul Ferradas

Tara Luz Stevens

Delvin Shand

Chris Miramon

Charles Kovach

Nenaji Agbolabori

Virginia Lo

Ramon Orlanes

Rey Del Fierro

Vicente Corona

Mary Huynh

Wayde Carroll

Erich Caparas

Paul Ark

The Glam Squad

Erin Eckert

Bessie Anne Marie Gotti

Awnalee Mohr

Kelli Daley

Kenya Aissa

Karie Zarsky Bennett

Ozzie Mendoza

Alisher Akhunzhanov

Liz Gonzales

Sandra Badani Cartagena

Debra Furuichi

Alexandra Palejo

Pearl Cabalan

Carmela Solon

Post Digital Work

Steven Fendy

Mariel L. Montaner

Tanya Protsyuk

c o n t r i b u t o r s

GEV Magazine is published four times a year by GEV Media, LLC. The opinions expressed in these pages are those

of individuals, writers and do not necessarily reflect the views of GEV Magazine advertisers. All images are copy-

right by their respective copyright holders. All words 2015 GEV Magazine. No part of this magazine may be used

or reproduced in any manner whatsoever without written permission of GEV Media, LLC. 2455 North Naglee Road Suite 197

Tracy, CA 95304

Issue 14 GEV MAGAZINE

Whats Inside?

Chef En Glam | Benjamin Balesteri

10

20 VLaunce Cover Editorial Beaut Intemporelle

54

Designer Spotlight | Dina Bar-El Ken Frank The War on Foie Gras

34 48

COVER STORY 20 V LAUNCE | KHLOE ANDRIA ELKINS

FEATURE STORIES 10 CHEF EN GLAM FEATURING CHEF BENJAMIN

BALESTERI OF POGGIO TRATTORIA

34 DESIGNER SPOTLIGHT ON DINA BAR-EL

48 KEN FRANK ON THE WAR ON FOIE GRAS

54 BEAUT INTEMPORELLE

66 AWAKENING THE GODDESS

72 WINEMAKERS UNDER FORTY AT INSALATAS

74 PAGO DE LOS CAPELLANES

80 STAY STRONG JEWELS

RUNWAY REPORT 86 ANTONIO ORTEGA

92 BUSARDI

94 ALEXANDRE DELIMA

96 ALEXIS MONSANTO

98 ART INSTITUTES OF HOUSTON

100 BIBHU MOHAPATRA

102 CHLOE DAO

104 GRUNGY GENTLEMAN

106 JIOZEL REYES

108 MATTHEW CAMPBELL LAURENZA

110 NAEEM KHAN

112 REBECCA MINKOFF

114 RENE RUIZ

116 ROLANDO SANTANA

118 RUBIN SANTANA

120 TIBI

122 ALESSIA PREKOP SS15

HAUTE EVENTS 136 BELLA ROSA | LONGEVA LAUNCH PARTY 138 DRY CREEK KITCHEN WINEMAKERS DINNER 140 THE ZINFANDEL EXPERIENCE 144 SAKS FIFTH PRESENTS ARKIS SS 15 145 HUTCHINSON FINE JEWELRY OPENING LAUNCH 146 LA PERLA & VOGUE WITH VANESSA GETTY 148 REBECCA MINKOFF SF STORE OPENING

contents


Renaissanceof a Napa Icon

w w w . r a y m o n d v i n e y a r d s . c o m8 0 0 . 5 2 5 . 2 6 5 9

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RaymondTradHome12_11final2.pdf 1 12/13/2011 10:05:52 AM

Editors Letter

W ords cannot even begin to express

the gratitude which sets in when

you wake up one morning and re-

alize how youve created a tight circle of love

after four years of just encouraging people to

fulfill their dreams and passions. As we begin

another year at GEV, I am again reminded of the

magic of collaboration. Weve published 14 is-

sues covering 176 events, 89 editorial location

shoots, 215 restaurant visits, 62 winery tours

and 72 fashion shows. Weve been through so

much professionally as a team but most im-

portantly weve also been there for each other

on more personal issues.

I know the diversity of this team is a part of our

professional success and I hope it also has led to

personal growth for all of us as much as myself.

I honestly dont know how I became so fortu-

nate to cross paths with all these wonderful in-

dividuals but needless to say, I am blessed. I

couldnt ask for a more solid group to call my

colleagues and friends. In the past months,

weve discussed switching gears and reinventing

ourselves and this year, were ready for game

time. The addition of a few key people will defi-

nitely elevate the magazine to a higher plane

and we cant wait to see it happen. Most of all,

we thank you, our dear readers, for your contin-

ued support and joining us for each new issue as

it is unveiled. Cheers to 2015!

Connect with me! [email protected]

Follow me on twitter.com/Cloutwoman

Be a fan at facebook.com/GEVMagazine

Follow the magazine at twitter.com/GEVMagazine

Join us at instagram.com/GEVMagazine

Photography by Rey Del Fierro Special thank you to Amelia and Dalia Ceja for hosting the teams winter get-together and opening up their beautiful wine country casa to the GEV Family. You can check out their winery at www.cejavineyards.com

Special shout out to our Director of Photography Vincent Gotti who's been hugely responsible for the success of GEV magazine and for what it has evolved into. He's the magic behind most of the images and

the direction we've taken but most importantly because he values & understands the true meaning of friendship.

09

chef en glam


Cure For The Winter Blues

Photography by Tubay Yabut

By Kathryn Holland Besser

11

Ignites your appetite for Italian Cuisine

E qually comfortable in the kitchen, on land, at sea or up a mountain, Chef Benjamin Balesteri is always looking

toward his next adventure. Sometimes, its to be found on the back of a boat waiting to catch dinner. Other times, its giving back to the community by modeling in a charity fashion show (hes quite dapper in Italian cashmere, we think). But youll often find him speeding down Mt. Tamalpais on his mountain bike or extreme boarding (wake or snow) depending upon the season. When youre the Executive Chef at a highly popular restaurant and spend a lot of time behind a hot stove, work-life bal-ance becomes very important. Chef Balesteri goes deep sea fishing as often as his schedule allows, frequently joining South-ern California boat charters to catch Albacore and Yellowfin tuna off the coast of San Diego (he once caught an impressive 40-pound Blue-fin). He is deeply passionate about any and all varieties of seafood including wild salmon, the aforementioned tuna varieties, halibut, Dunge-ness crab, and Monterey Bay squid but his particular favorite is spot prawns. According to

the chef, spot prawns are especially sweet and buttery. He likes to serve them crudo (raw, Italian style) with a bit of sea salt and lemon, then deep fry the heads. When we ask about his favorite method of preparing seafood, he shares that he eats a lot of fish; but, as he succinctly puts it, mostly raw. Being near the ocean in Sausalito, Califor-nia greatly influences what is offered at Poggio Trattoria. Under the direction of Proprietor Larry Mindel, the restaurant serves classic Northern Italian trattoria fare in a cozy, clubby setting. A delectable array of seafood antipasti , primi and secondi selections are omnipresent on the season-ally-oriented menu which also features house-made charcuterie, premium steaks, chicken, pizza and panini. The daily-changing offerings include organic vegeta-bles and herbs grown on the property as well as the freshest local ingredients sourced by chef and staff. Everyone is ex-traordinarily friendly and welcoming; we note a large of number of regular clientele, happily ensconced in oversize booths,

warmly greeting Chef Balesteri as we pass by. Before settling in to an amazing cornu-copia of dishes from the kitchen, we take a little time to get to know our new ac-quaintance. Born in Monterey and raised in Salinas Valley, Chef Balesteri is as well versed in land pursuits as in bodies of water. He grew up among row crop farmers on his Swiss mothers side (interspersed with fishing trips in Monterey Bay with his Sicilian father) and truly appreciates Poggios on-site garden in order to select vegetables and herbs at their peak of freshness. His focus is always on bringing out the best in each ingredient rather than unnecessarily manipulating what nature is offering. Long accustomed to eating well, Chef Balesteri began working in restaurants at an early age, eventually enrolling at San Francisco's California Culinary Academy. He spent time in Italy, cooking in San Gimignano and Sal (near Lago di Garda)

chef en glam


The holidays are big at

Poggio and as one of

Sausalitos most romantic

restaurants, Valentines is

no exception. So in the rare

case that I am able to be

home and relax, Id want

something simple. A grilled

rib eye served with black

trumpet mushrooms and

green garlic with a nice

bottle of wine.

LORO PIANA Dream Weave Burgundy and Black Twill Super 120's Wool Coat $1,295 Burgundy Silk Pocket Square $40 Available at Gene Hiller Menswear 729 Bridgeway, Sausalito, CA 94965 (415) 332-3636 www.genehiller.com

benjamin balesteri 13

and developing a deep appreciation for seasonal cooking, artisan meats and chees-es and fine Italian wines. He originally worked at Poggio as a sous chef but in 2010 felt New York City beckoning and became the opening sous chef at Lincoln, working under Chef Jonathan Benno (formerly of Per Se). California's quality of life was never far from his mind, however, and in early 2012, Balesteri returned to Poggio and worked side-by-side with former chef Peter McKnee before taking over the top spot a year later. With two years at the helm under his belt, it appears he is hitting his stride. Without a doubt, 2015 looks to be a stellar year for Poggio. On a typical weeknight, the restaurant serves about 175 covers, which then rises to 250-300 on weekends. In the summer, Sausalitos mild weather draws both locals and tourists and the restaurant juggles an average of 350-400 covers a night. In addition, Poggio just opened a huge banquet space upstairs and the staff is already in the planning stages for al fresco barbeques featuring whole pigs and pano-ramic views of Tiburon and San Francisco.

TASTING NOTES

W ave after wave of plates seem to magically appear as Chef Balesteri demonstrates his command of modern classic Italian dishes. We are interested in sampling as much as possible so ask to stick mainly with antipasti and primi offerings. First up is a delicate shellfish roe capellini with Dungeness crab, fines herbs and lemon butter. The succulent crab is bursting with a lively, clean sweetness that is balanced by the natural saltiness of the shellfish roe flavoring the delicate pasta strands. Paired with a crisp Vermentino, it is the perfect start to a culinary tour of Northern Italy. Next, we sample another pasta dish: fregola with mussels, manila clams, bay scallops, head-on prawns and red mullet bottarga. The fregola pearls are cooked almost like a risotto so that the pasta retains a tender bite. The dish is inspired by Chef Balesteris August trip to Sardinia (he also visited Rome, Sorrento and Positano). While there, he was fascinated by the 140-year old carignane grapes at Piede Franco Winery in Calasetta that grow entirely in the oceanside sand literally, the shoots go down into the sediment and then come back up out of the ground. Calasetta, an

ancient town on the island of Sant'Antioco, is connected to Sardinia via an ancient bridge. We are definitely adding it to our bucket list! We then switch to a bottle of 2013 Vermentino de Sardegna from Naeli that allows us to briefly imagine the food/wine pairings he might have experienced. The third offering is vitello tonnato perfection. A classic Piemonte pairing of poached veal slices topped with a tuna-based mayonnaise, Chef Balesteri adds crispy, sauted capers and a bit of lemon to provide a crunchy-salty-acidic counterpoint to the smooth creaminess of the dish. The veal is tender and delicate and the tuna mayo is highly addicting. At this point, we cannot get enough of the wonderfully aromatic Naeli Vermentino so we keep drinking it as we go. The fourth dish is stellar as well: seared day-boat scallops, sunchoke puree, hedgehog mushrooms and gently candied kumquats. The flavors are bright and distinctive and the moist, perfectly seared scallops are artfully gorgeous. The bright and beautiful plating of the dish has us scrambling for our iPhone cameras. Next arrives (for us) the dish of the day. Sformatino, a simple, to-die-for cauliflower custard with hedgehog mushrooms and shaved parmiggiano-reggiano. We agree that next time well just order this antipasto and some Vermentino and take a virtual trip to Lombardy or Piemonte. It encapsulates an Italian respect for fresh ingredients plus a mastery of tech-nique in every deliciously creamy bite. Heaven.

As if that wasnt enough, Chef Balesteri then dazzles us with an authentic pizza Margherita and a beautiful braised chicken thigh that we are too full to do more than taste. Luckily, our photographer has a bigger appetite than we do. Its late as we gather our belongings and exchange warm goodbyes with the chef and staff. Reluctantly, we head out into the grey January afternoon but are blissfully una-ware of the change in temperature, so warm are our heads and hearts.

Visit them! 777 Bridgeway, Sausalito, CA 94965 (415) 332-7771 www.poggiotrattoria.com

We would be remiss in not

teasing whats next for our

handsome bachelor chef.

Romance is in the air at

Poggios upcoming

winemaker dinner on

Valentines Day. Dont miss

Sardinian wines and

sumptuous desserts such as

chocolate budino with bufala

mozzarella gelato or

chocolate mousse with

Marciano cherries. Wont you

join us?

chef en glam


Get to know Chef Ben Balesteri

Indoors or outdoors?

Outdoors

Jeans or khakis?

Jeans

Sweater or sweatshirt?

Outside: sweater | Inside: sweatshirt

Tuxedo or suit?

Tuxedo (Italian, from Gene Hiller)

Coffee preference?

Espresso (any time before 3pm)

Favorite dessert?

Zabaglione

Favorite varietal?

Cabernet Franc

Favorite camping spot?

Big Sur

Found in his picnic basket?

Oysters, foie gras, champagne

Best travel experience?

Any travel (28 countries and counting!)

QUICK 10 Q&A

What is your primary philosophy about food and cooking? I like to take food in its natural state and showcase each ingredi-ent for what it is. I believe strongly in using what is in season and fresh. I try to utilize what is availa-ble at the market to inspire me to create a dish. Growing up, did you always want to be a chef? I showcased a palette at a young age and grew up loving food. I come from a big family who al-ways cooked together; it is what brought us together. We fished and foraged for local in-season ingredients, so it has always been a part of my everyday life. What's the best piece of career advice you've ever received, and from whom? My grandfather always told me to be happy and do what you love. I truly love to cook, its important for me to be passionate about what I do every day. Can you give a few examples of classic Italian dishes on Poggio's menu and describe how youve elevated or modernized them? Tripe is a classic Italian dish from Tuscany that is typically served simply braised with stock and to-mato then finished in the oven. We add a housemade chorizo made with smoked paprika, sherry vinegar, and chili as well as chick-peas to add more depth to the dish. The capellini (recipe included) is the perfect example of an elevat-ed classic. To enhance the accom-panying Dungeness crab, we add a few teaspoons of shellfish roe which gives it both color and a delicate briny flavor. Finished with lemon butter, and fines herbes, it is the perfect seafood pasta.

We serve our leg of lamb spit roast-ed whereas in Italy you would usu-ally find it oven roasted or al forno. We like to utilize the spit to add additional char and flavor to the meat. We then char the eggplant and blend it down to a creamy pu-re then serve everything with artichokes, fingerling potatoes, and salsa verde. It is a great example of reinterpreting traditional Italian flavors and composing them differ-ently. What current culinary trends do you feel are more than just a fad? Now that foie gras is legal again in California, a lot of chefs are jump-ing to use the luxury ingredient. However for a new pasta Im work-ing on, I was interested in featuring foie gras for the flavor profile. The francobolli, a filled pasta similar to a ravioli is filled with braised short rib and finished with a foie gras cream sauce then served with shaved black truffles. The trend of using the whole ani-mal that cropped up a few years ago definitely isnt a fad in our res-taurant. We always utilize every aspect of the animal if possible we frequently feature a trotter cake that utilize the pigs feet, ears, and head meat served with pickled vegetables and beluga lentils. What's your best tip for a home cook when trying to recreate a Poggio dish? Not overthinking, simplicity is al-ways best. At Poggio we always try to do things as simply as possible. For example, for the Capesante dont overcook the scallops. If you have beautiful scallops available to you, serve them just seared medi-um rare.

Photos courtesy of Poggio Trattoria

benjamin balesteri 15

Cauliflower Sformatino

from Poggio Trattoria

red carpet recipes


17

method Preheat the oven to 275F. Melt butter in a thick-bottom pot. Add flour to make the roux. Add the milk and stir. Add cauliflower, season with a pinch of salt. Using a rubber spatula, make sure the mixture doesnt stick to the bottom. Add cream and continue to cook until the mixture is thick and the cauliflower is tender. Remove from heat and carefully temper eggs into the cream and cauliflower mixture. Puree the mixture in a blender until smooth. Taste for salt and sweetness. You may need to add a pinch of sug-ar for the cauliflower flavor to really shine. Butter the inside of four 4-ounce baking dishes. Di-vide warm sformatino batter into the 4 baking dishes. Sformatino batter may be refrigerated at this point for 2-3 days and then cooked. Bake for 1 hour or until done. When done, they will appear set up, with no jiggle in the center. It is im-portant to cook them slowly in order to prevent them from rising and falling. If refrigerated first, the sformati-no will take a little longer to cook. Bring medium saute pan up to high heat. Add olive oil caramelize mushrooms until golden brown. Add butter, shallots, garlic and thyme. Stir and cook about 1 minute then deglaze with white wine. Place hot sformatino on plate and mushrooms on the side. Then garnish with arugula, shaved parmigiano reg-giano, extra virgin olive oil and sea salt. Serves 4

2 tablespoons butter 4 tablespoons all-purpose flour 1 cup whole milk 1 cups chopped cauliflower 1/2 cup grated parmigiano cheese Pinch of salt 1 cup heavy cream 2 egg yolks 1 egg Pinch of salt and sugar Butter for baking dishes, as needed

For The Sformatino

2 cups cleaned chanterelle mushrooms 1 teaspoon chopped garlic 1 teaspoon chopped shallots 2 sprigs thyme 1 tablespoon butter 1/8 cup white wine 1 cup arugula 1/4 cup shaved parmigiano reggiano

For The Sauce

benjamin balesteri

Chef Balesteris

Seared Day Boat Scallops with sunchoke puree, toasted almonds, pancetta,

watercress and sherry vinaigrette

ingredients 12 ea Diver or day boat scallops 2 cups sunchokes 1 cup milk 1 cup cream 1/2 cup pancetta 2 cups watercress 1/4 cup whole almonds 1/4 cup sherry vinegar 3/4 cup olive oil 1 Tbs diced shallot

method Peel sunchokes with a potato peeler. Place cream, milk and sun-chokes in a sauce pot. Cook on me-dium heat until tender. Remove from liquid, place in food processer and puree until smooth. Season with salt. Set aside.

Dice pancetta into inch pieces then place in a sauce-pot on medium heat. Cook until crispy for about 5 minutes. Drain fat and set aside. Toast almonds in 350 de-gree oven for about 5 minutes until golden brown. Let them cool then rough chop and set aside. Take the diced shallots and place them in a bowl with sherry vinegar. Drizzle olive oil while slowly whisking in the bowl to emulsify. Season with salt and pepper.

Season scallops with salt. Heat saut pan to medium to high heat then place scallops in the pan and caramelize to golden brown about 1-2 minutes on one side then flip and cook 1 more minute on the second side. To assemble, spread sun-choke puree on plate, place scallops on top of sunchoke puree. Garnish with crispy pancetta, miners lettuce and toasted almonds. Drizzle sher-ry vinaigrette over the top. Serves 4

red carpet recipes


14 ounces (200 grams) Caputo pasta flour 3 large eggs 2 tablespoons lobster (shellfish) roe 1/2 teaspoon salt

For The Pasta

Chef Balesteris

Capellini Pasta

with Shellfish Roe

method

Place flour on table and make a well. Then add eggs, salt, and roe. Stir with a fork until mixture comes together then begin kneading the dough by hand about 8-10 minutes until it becomes smooth. Add more flour if the dough is wet or a few drops of water if the dough is to dry. Let dough rest 15 minutes then roll out into desired pasta shape. Saut the garlic and shallot with olive oil on medium heat just until translucent. Add white wine and Meyer lemon juice, reduce by half. Whisk in cubed butter. Cook pasta toss with sauce and olive oil. Garnish with herbs and Meyer lemon zest.

Serves 4

Dungeness Crab, Fines Herbs, Lemon Butter From Executive Chef Benjamin Balesteri

19

1/4 cup chopped shallots 1 tablespoon chopped garlic 1/2cup white wine 3 Meyer lemons zested then juiced 1 pound cubed butter 1/2 cup chopped chervil, tarragon and chives

For The Sauce

benjamin balesteri

cover feature


Launce photography by vincent gotti

creative director | fashion stylist mario benton

lighting director: scott nobles model: khloe andria elkins

courtesy of www.nousmodels.com

hair: sheila vergara

mua: denise gaston

21

Issue 14 GEV MAGAZINE Issue 14 GEV MAGAZINE

opening page

fur coat adore

hat mario b

sunglasses mario b

pants michael kors

boots stuart weitzman

cover feature

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this page

top mario b

coat adore

pants may & maya

boots stuart weitzman

bag audrey b


dress tasia revel

shoes jeffrey campbell

cover feature

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dress adele simpson

coat blanc noir

shoes steve madden


white fur vest adore

top garcia ny

pants garcia ny

boots christian dior

cover feature

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necklace aubrey b

top forever 21

skirt aubrey b

shoes bebe


gown tiland designs

coat divided

shoes steve madden

cover feature

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necklace | bracelet audrey b

top audrey b

coat orange creek

shorts audrey b

fur boots regina

gown adore couture

bolero jacket adore couture


cover feature

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vintage coat lilli ann

diamond bracelet audrey b

top coat layefe


cover feature

Dina

Red Carpet Hollywoods

Bar-El

photography by vincent gotti creative director | interview by allison cartagena

designer spotlight

Trailblazer


designer spotlight


37

About Dina Bar-El

D ina Bar-El was born in Germany and came to the United States at the age of 18. For over three decades, Dina has catered to women with a

discerning taste for quality and an eye for fash-ion. Dina has skillfully worked in leather, knits and sportswear and quickly grew her talents into a multi-million dollar enterprise. As a for-mer model, this multi-faceted designer under-stands how to design clothing that flatters and accentuates a womans curves. Thirteen years ago, Dina was inspired to exclu-sively create cocktail dresses and eveningwear in loving memory of her daughter, Orna, whose spirit lives on in every DINA BAR-EL design. Her signature silhouette is sexy, elegant and sophis-ticated. Manufactured entirely in the United States and crafted from the finest materials, the DINA BAR-EL collection provides support for the country that gave her so much. Dina never un-derestimates the importance and international appeal of Made in the US. Dinas shift in focus was validated in 2003 when Kate Hudson fa-mously wore a yellow DINA BAR-EL gown in How To Lose a Guy in 10 Days, which cata-pulted her to a new level of success. Over the last three years, Dina astutely weath-ered the economic climate by selling interna-tionally, while continuing to grow a following of celebrities and stylists worldwide. Dina has dressed some of Hollywood's most famous fac-es and been featured in numerous TV shows and ad campaigns. Foreseeing an economic rebound, DINA BAR-EL is optimistically posi-tioned to re-launch sales in the US. From sensual chic cocktail dresses to romantic flowing silk confections, Dinas eponymous col-lection is infused with the decadence of Holly-wood glamour. With a devoted client base and a strong celebrity presence, DINA BAR-ELs su-perior craftsmanship and competitive price point make for truly affordable luxury.

Visit her website at www.dinabarel.com

GEV: Where does your artistic influence come from and when did you start designing? Dina: Since I was 10 years old I knew I wanted to be a designer and officially I started to make that dream come true in 1975. The glamour of Hollywood has always had an influence on my artistic expression in design along with the modern approach of styling. GEV: What is your strongest attribute as a designer that has lead to your success? Dina: I believe my passion to the details and how I approach my designing process has lead me down the path of success. I also believe my relationships Ive created within my community has opened opportunities for me. GEV: Is that how you got the opportunity to have your gown be worn by Kate Hudson for the film poster of How to Lose a Guy in 10 Days? Dina: Yes! During one of my morning hikes I met one of my neighbors who is a very well known movie producer. He asked for a special gown and thats how I got involved and the rest is history! GEV: What do you foresee will be the hottest trends for the Winter/Spring 2014/15? Dina: Currently, we are seeing a lot of designs with cutouts which reveals that sexy in coming back. Rich materials in black, white and grey are making an impact for the win-ter trend. Floral prints in bright colors, pastels and ombre finishes will make strong statements for this upcoming spring. GEV: When you are not designing what are your other passions? Dina: I love to cook especially during the holidays and when Im not eating my own cooking, I can eat sushi all year round!. When I do go out to eat, I enjoy dining at Mastros ,Il Pastaio and Spagos in Beverly Hills. GEV: For upcoming aspiring designers, what advice would you share with them to get their work recognized? Dina: Since Ive always known I wanted to be a designer, I would tell them that perse-verance and confidence is the key to making your dreams a reality. Be persistent and believe in your passion.

designer spotlight


39

dina bar-el


designer spotlight

41

dina bar-el


designer spotlight

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dina bar-el

designer spotlight


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dina bar-el


designer spotlight

Models: Kaylen Meunier, TraeLee Costello and Gabriela Granzer ; Courtesy of MyElite Model Management Fashion Designer: Dina Bar-el (www.dinabarel.com) Hair: Alisher Akhunzhanov MUA: Ozzie Mendoza & Mira Tal-hershkovitz Creative Director and Fashion Stylist: Allison Cartagena Executive Producer: Aaron Madariaga BTS Photographer: Gerard Juntilla

feature story


FOIE LOATHING in

Ken Frank

by Kaye Cloutman photography by Tubay Yabut

CALIFORNIA

on the War of Attrition over Foie Gras

and

49

W ith the ban of foie gras overturned in California, Michelin-starred La Toque

restaurant in Napa put Foie Gras back on the menu on January 7, 2015. Chef Ken Frank is a long-time supporter of Foie Gras. In July 2014, during the midst of the Foie Gras ban, Frank produced a complimentary all-foie multicourse lunch for 50 guests. Frank was joined in the kitchen by chefs Victor Scargle of Lucy Restaurant & Bar in Yountville, Douglas Keane of the Healdsburg Bar & Grill, David Bazirgan of Dirty Habit in San Francisco, Mark Dommen of One Market in San Francisco, and Patrick Mulvaney of Mulvaneys B&L in Sacramento. Frank is also a member of C.H.E.F.S, the Coalition for Humane and Ethical Farming Standards who oppose California's ban on the production and sale of products from farmed ducks and geese and support standards for ethical treatment of animals and humane farming practices.

feature story

READ THE ARTICLE

OUR COVERAGE ON THE STATE OF

AMERICAN FOIE GRAS


ken frank

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Tell us about the emotions and initial thoughts going through your mind moments before you

found out about the lifting of the Ban of Foie Gras in California?

KF: The ban had been a thorn in my side for a long time. I have always thought it was deeply unfair. It was more about the activists getting lucky and finding a legis-lator in John Burton who was desperate to get something passed as his legacy with no regards to the facts. The family whose business he destroyed is friends of mine and wonderful people. The law barely made it through the Senate, but only with his bullying and shady deal making. I have long predicted it would fail, though it certainly took longer than I thought it would. As I now know, this is about politics, not reason. I can live with-out Foie Gras there are plenty of other delicious ingredients to work with. What I cannot abide, is to allow a small very well organized but misguided group of activists to dictate what the rest of us should do, based on their deeply flawed propaganda. We had a long conference call with the legal team a few days before so I knew we would have a ruling in the case soon, and that the judge was taking much long-er than usual, a sign that he was being careful to get it right. We all felt we had a strong case, but we had no indication how the judge was leaning as he had ruled against us on an earlier issue. I re-member exactly what I was doing when I got the call. It was 11:49 AM and I was in a meeting with my phone on vibrate. I saw a call incoming from Michael Tenen-baum, our attorney. I discreetly an-swered the phone to tell him that I was in a meeting and couldnt talk right now. He said Shut up Ken, we just won. Needless to say the meeting was over and I took the call. Next call was to Paolo at the Chronicle and then to the farm in New York, both to congratulate them

Q and get an order in for next day deliv-ery. It was a huge relief to get the win. The elation is hard to describe it was a great high. I always knew we would prevail but it felt really good to get a little bit of hard won freedom back.

Is there some imaginary middle ground where you are trying to elevate the standards in the

food industry for the way meat and foul are raised and slaughtered while at the same time trying to be re-spectful of Vegans and their attitudes towards the rest of the meat-eating public? KF: I respect everyones right to choose what they wish to eat. We offer a vege-table tasting menu every night and we cook for vegans frequently, too. I am also an absolutist for freedom of speech. Everyone is welcome to their opinion. Chefs are a tremendous force for good in the food world. No one cares more about the quality of ingredi-ents than we do. Prominent chefs have been at the forefront of most of the good things that has been going on with food in America for the last 40 years. From the proliferation of farmers mar-kets, to demanding sustainable practic-es and organic products, supporting small local artisanal farms to free range chicken and pasture raised eggs, chefs have been out in front every time. Northern California is ground zero for a lot of this. At La Toque, we source ani-mal proteins from many small local farms that take great care of their ani-mals. For example, we are the single biggest customer for Taramasso Ranch pasture raised eggs in Carneros. We also take great pride in finding delicious ways to use every possible part of an animal to eliminate waste, out of re-spect for them.

Q

It seems that many Vegans are practicing what I would call a form of "Meat Shaming"

where, in the pursuit of their cause they try to shame the meat-eating public into feeling guilty about their eating habits. Are there moderates in the Vegan community who realize they will never get all of mankind to stop eating meat? And how do you negotiate with those folks while at the same time work to elevate the standards of the In-dustry supplying us carnivores? KF: First of all, the radical anti-meat crowd chose Foie Gras as an easy target. Its elitist; most people dont know or care what it is. Its easy to spin Foie Gras as greedy rich people food. Foie Gras producers are a drop in the bucket of the food chain without the resources of the beef, pork and poultry producers who are very well funded and ready to fight. I think meat shaming is counter-productive. Lets face it, most people want to eat meat and many of them would support improvements in the food chain. But as long as the activ-ists push such a sensationalist agen-da, theyre just turning people off who might otherwise be willing to listen to a more reasoned debate. They are shouting so hard that they arent even in the same room as the rest of us. There is a lot of middle ground where much could be accom-plished but we at least need to all be in the same room. The challenge is that anti-meat activists often rely on a dishonest argument. They take a picture of one sick or injured animal and portray it as the standard when in fact it is the exception. That is deceptive at best and flat out lying at worst. This paints them into a corner so far removed from reality that its hard to find a way out for them to a

Q

AN UNFOIEGETABLE CONVERSATION WITH CHEF KEN FRANK

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place where we could actually achieve something. They are so busy hating on me for being an abuser and torturer that they dont see the issues where I and other chefs might actually be their allies.

How has all the controver-sy surrounding the Foie Gras issue affected your

day-to-day life and your fami-ly? KF: The amount of hateful email and voice messages we get is impressive. Most of it is quite juvenile and in the most recent go around, a lot of it has been homophobic, which is hard to understand. On the bright side, recently there has been a big in-crease in the number of sup-portive letters were getting and thats encouraging. Unfortunately some of it is downright deranged, wishing awful ways for me to die or for everyone in the restaurant to burn to a crisp. We catalog every piece of hate mail and save the voice messages. We have a few favorites that we play for laughs sometimes. A lot of these sicker messages come in at 4 AM on the reservation line when the callers have clearly been up drinking way too long. I have a great loyal staff who are pretty used to it and fully on board with what we stand for here. My lead hostess is a big game hunter and a great shot. Shes pretty unfazed when some wacko calls up and tells her to quit or shell have blood on her hands. I have an FBI agent on speed dial who is part of the ani-mal activist domestic terrorism detail. There is a small but dedi-cated group of activists who are dangerous and I keep an eye on my back. The legal costs to de-fend against these harassing law-suits are enormous. I won the first suit and they had to reim-burse all of my legal fees but the

Q

animal rights crowd is well fund-ed and determined to harass me to the bitter end over my advoca-cy for responsible Foie Gras pro-duction.

What's the next big issue for you? After the dust settles on the Foie Gras

issue, is there another looming crisis or topic that you'd like to advocate for? KF: Where do I start? Successful-ly feeding a growing planet is a huge challenge and its incredibly complex. There is no magic bul-let. We have to tackle lots of is-sues together. We cant do it without large scale agriculture but were facing serious problems with factory farming. There are animal welfare concerns to ad-dress and an over reliance on antibiotics that we know is detri-mental to the planet and human health. We have to find a way to harness the potential energy in the huge amount of waste that is generated. And thats just on land. We have taken the ocean for granted way too long, sustain-able fishery practices and respon-sible aqua farming have to be-come a priority. The over reliance on soy/corn/wheat and all of the processed convenience food in the American diet has got to change. Weve become fat and lazy. We eat too much meat, and too much of it is poor quality. Good food is expensive, responsi-ble protein is going to have to cost more, and were going to have to eat less of it and include much more plant based food in our diet. We need to start now with much improved school nutri-tion and food education. It is also time to have a sensible science based discussion of GMOs in-stead of the hysterical opposition that is holding back some im-portant opportunities. There is a lot to do, Foie Gras is not the problem.

Q

La Toque restaurant, located within The Westin Verasa Napa, is pleased to announce the arrival of 20 lbs. of black truffles sourced from the Marche region in Umbria. La Toques Executive Chef and Owner Ken Frank, recently introduced its 33rd Annual Black Truffle tasting menu featuring fresh black winter truffles in every course. Ken is very passionate about truffles. In fact, he recently returned from Alba, Italy as he was invited to participate in this years 84th Annual Fiera Internazionale Tartufo Bianco D Alba. He also participated in the recently concluded Napa Truffle Festival with the Truffles & Wine Dinner at La Toque.

The elusive nature of the truffle and its rich, earthy flavor profile has intrigued the culinary world through the ages. While there are hundreds of species of truffles, the truffles of Umbria are among the rarest. Book your truffle dinner reservations now.

ON A SIDE NOTE

ken frank

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Visit them! The Westin Verasa Napa, 1314 McKinstry Street, Napa, CA 94559 | 707.257.5157 www.latoque.com

intemporelle beaut

fashion forward

photography by erich caparas

designer | stylist lina texeira

models: bianca persechino and paulina decker

muah: lucrecia suarez


The Tiffany Gown She is the ultimate vision of timeless beauty. Her once basic black dress now transformed into a one-of-a -kind evening gown. She emanates an aura of fragili-ty echoed only by the deli-cate layers of tissue paper adorning the gown. Gem encrusted paper flowers were added to the bodice. Her tiny waist, cinched by striped strip of tissue. This Classic look is completed with a dramatic black chapeau adorned with a large polka dot tissue bow. She is ready for her close up!

fashion forward


beaute intemporelle 57


The Phoenix Gown She stands regal and elegant. Behind that flawless appear-ance is a gown previously worn and damaged by an un-fortunate mishap with red punch. Despite many at-tempts, the dress could not be saved. Or could it? The love for the gown gave her inspiration. Green and Blue Damask tissue napkins were strategically folded and add-ed to the bodice. Many feet of fringed yarn wrapped her waist. Tiny little spots of punch stains covered with multi colored crystals. A train of folded napkins be-came her new train. A round disk fascinator with added napkin folded fan completed her regal reflection. Proud and royal she stands, in her Phoenix Gown.

fashion forward

fashion forward


The Elastic Dress She is poised and mysteri-ous, the picture of restraint. She holds back a secret smile. The once tired gown is now transformed into a garment with texture and a sense of humor. The black bodice has 80 feet of woven tiny elastics in a herring-bone pattern. Her lovely face is framed with a care-fully restored vintage netted beret with added elastic trim. She looks simply capti-vating.

fashion forward


The Blush Gown This blushing beauty is a vision in shades of apricot. What was once a rather drab nightgown, is now a sultry and glamorous evening gown. Her graceful shoulders are adorned with re-purposed feathers and pearls from a table centerpiece. Add-ed vintage estate jewels add old time glamor. A dismantled flo-ral arrangement is now an ele-gant headpiece. She exudes lu-minance and presence.

fashion forward


The Silver Fox Gown She is sleek and sophisticated! Her silhouette perfect, in the repurposed vintage gown. With a few minor changes, the pretty slip dress is now a show stopper. The delicate slope of her back now adorned with a feather piece made from re-purposed masquerade masks. Vintage crystals, jewelry and beads were carefully sewn to the delicate fabric. A round netted disk topped with rem-nants of a vintage boa slopes over her lovely face. She per-sonifies timeless glamor.

awakening the goddess

living well

photography by vincent gotti lighting director scott nobles

model DiAna courtesy of

myelite model management

hair sheila vergara mua ozzie mendoza

fashion sylist pao nissen

gown designed by sue wong

Ph.D., LCSW, DAPA, BCIM

by dr. katerina rozakis trani


living well


The Living Reincarnation

We are living in a fast paced, super techno

era with media exposing us to the wonders

of the world but also to devastation that we

once could not see.

This rapid "rushing" shift has increased stress

levels and decreased time for pondering and

self care. With the rise of chaos and noise

we have seen a rise in illness.

Medical advances are keeping people alive

with a realization that lifestyles need to

change. These changes are a second chance

at life and come in the form of a living rein-

carnation. This reincarnation is an oppor-

tunity to shift our habits while we are still

alive and the rebirth of the true self.

Once Upon a Time

There once was a time when we roamed the

earth as goddesses. No hustle or bustle.

These goddesses roamed as one. They held

hands freely and united in a circle with joy,

dance and support of each other. They told

stories, they grieved together while gaining

strength from each other. They didn't ques-

tion what Mind, Body or Soul was as they felt

it deep in their hearts knowing that these

three elements were inseparable. They lis-

tened to the messages their bodies were

sending them. Naturally being in the mo-

ment with experiences, relying on inner guid-

ance, the earth and the supportive circle to

prosper, heal themselves and care for others.

Mind Body and Soul

With modern science came psychiatry. A

study of the brain, it's thoughts, emotions

and behaviors. The medical community gen-

tly decapitated the head from the body. Two

professions formed to treat an individual.

Dissecting the mind from the body also sepa-

rated the heart from the mind. It's no sur-

prise that intuition dissolved and people

began to rely more on external factors and

losing trust within. They began to learn that

if they had a problem they needed to medi-

cate it or cut it out. Less attention was placed

on the cause of the problem. To add to this

dissection the soul became a supernatural or

paranormal phenomena. Science is teaching

us that if we can not see, hear, touch or smell

it, then it did not exist.

As the mind, body and soul separated,

an increase in depression, anxiety and

anger occurred. Along with added stress

came premature aging. There is no won-

der we are all searching, but, for what?

One

Many women reached a point of losing

self trust as they lost the ability to use

their own intuition. If trust would equal

love then it is no surprise that inner love

had been lost as well. The search for self

is learning to love ourselves which leads

to self trust. But how can this be

achieved when we are not whole or feel

empty?

As part of this living reincarnation we

can see an uprise and thirst for learning

more about the mind, body and soul

connection. Interests in integrative care,

which is a practice utilizing the best of

what the east and west has to offer, is

on the rise.

Our subconscious is wanting to return

home. Even though modernization dis-

sected us, unity was always here, within

us and all around us. It was lost and now

being found. We are connected within

ourselves, amongst ourselves and the

entire universe.

The Goddess Awakens

The goddess is awakening and the power

that she brings is in full force. A shift is

occurring. Women's roles are changing

at home, the workforce and the commu-

nity. More females are in positions that

had been dominated by men such as

CEOs, entrepreneurs, lawyers, politi-

cians, doctors, etc..

Women are gathering once again. They

are advocating for themselves, increas-

ing self care, not frightened to show

their feminine, driven, standing strong

and challenging their fears. Many wom-

en in their 50's and post retirement

years are giving back, involved in com-

munity and charitable organizations.

Grassroots organizations around the

world, run by women, are growing roots.

These women are influencing our daugh-

ters and paving the road for continued

freedom of self expression.

Who is the Goddess?

The goddess lives within us. She had

been suppressed, dominated and buried

in deep slumber. Silenced and loosing

trust in her true abilities. She became

restricted from her pure essence to

roam freely with her hair flowing and

her skin showing. During different eras

she was confined indoors, covered, una-

ble to vote and denied her sensual expo-

sure unless it was for the purpose of

pleasing others. In some countries the

practice of Female Genitalia Mutilation

(FGM) was a ritual and here in the Unit-

ed States there was a time during the

Salem witch trials where young girls

were tortured and burned to death.

We can see in history women who's

goddess traits could not be silenced or

put to rest. These women made sacrific-

es and stood up and out for us all. Take

for example Mother Theresa, Rosa

Parks, Mary Wollstonecraft, Margaret

Fuller, Coco Chanel, Audrey Hepburn

and Oprah Winfrey. These are examples

of the many who served as mentors to

begin this movement. A movement

where the goddess is awakening and

finally spreading her wings.

Ageless

The goddess is ageless. She is not a

slave to time or stereotypes. She sees

beauty within her actions and all around

her. Appeal resonates from within.

She wears what makes her feel beauti-

ful, relaxed, comfortable and happy. She

does not dress to please others but to

express creative spirit. She is not con-

fined by society's definition of what is

She trusts the light inside her

knowing it is the shimmering glue of endless love

that strongly bonds, safely, to receive and give

equally.

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age appropriate. She smiles from

within and is confident with her

choices. The goddess does not aban-

don her exercise with the passing of

time. She keeps moving and does

not set a timeline on when to retire

or give up on what she loves to do.

She adapts and stays current. Lavish-

ing in relaxation, resting, eating

whole foods she radiates vitality.

She is not ashamed of her body as it

changes with maturity or weight

fluctuations. She loves all her curves

and folds and knows how to please

herself.

The goddess is grateful and in the

moment. This keeps her from looking

back or anticipating anything nega-

tive in the future. Living in the mo-

ment she is timeless and fearless!

Role Model

The goddess is a role model for other

women and takes on mentors of all

ages. With them she grows her circle

of love which spreads like wild flow-

ers. She teaches other women how

to support each other during good

times and bad times. As her circle

grows so does her strength and abil-

ity to help others. She continues her

education and lives with facts vs fear

or anticipation. She is not intimidat-

ed or influenced by others' judg-

ments or criticisms as she does not

judge or criticize herself or others.

She forgives others who judge her as

she does not take things personally

and does not own other's opinions.

The goddess knows that her position

of power can influence so she is

aware of her actions and makes

choices that come from within her

oneness. As a role model she is the

boss of her own thoughts, behaviors

and body. She knows her strengths

and challenges her weaknesses. She

makes herself visible as she does not

hide in the shadow of others but

casts her light for others to see.

Finding your goddess archetype comes from knowing what you gravitate towards in life. What is your pas-sion and what do you strive for? Choose a goddess

from history. They exist in many cultures.

Artemis Are you an Artemis? The fearless hunter who roamed the forest and wilderness free to explore, run

and enjoy life?

Athena Are you Athena? Goddess of counsel. Work-ing on justice and protection. Not frightened to fight for

what is right?

Aphrodite How about Aphrodite the goddess of love and beauty. Loves all things around her and is the sym-bol of self care for all that is beautiful in the feminine

from the inside out and outside in.

Hygeia What about Hygeia? Goddess of health. Are you conscious of your health and the health of others?

Do you invest time in searching, working and advo-cating for good health?

Demeter Are you Demeter? Goddess of farming, the harvest and fertility? Do you enjoy gardening, planting

flowers, agriculture?

Sophia How about Sophia? Goddess of wisdom. Searching to learn, curious, righteous?

Two or more Are you a collection of two or more goddesses?

Being Mindful As we work on awakening our inner goddess then simultaneously our living reincarnation also occurs. This awaken-ing is an awareness of our purpose and the road to a balanced life. It is the journey that brings women back to being whole and interconnected with love. Know that the mind, body and soul are one and listen to the messages the body and the universe are sending you. Begin trusting in yourself. Cut the negative cords of time so that anger is not fueling. It is time to forgive and move on without wanting revenge for what we can no longer control from the past. It is time to re-write our histo-ry from scratch as if it were the begin-ning of time. No resentments, only gratitude. This is true mindfulness and bliss.

The Love That Bonds Us Finding your goddess archetype re-quires self talk. Stand tall and calm knowing that she lives in us all. The beauty of ONE is that we all share in the same fabric of life. Once you iden-tify your goddess archetype, ask her what to do in any situation and she will answer you in your internal dialogue. She is your true voice and only wants what is good for you. She knows the divine purpose of our existence and wants what is best for us and the uni-verse. Her voice is purposeful, creative, mind-ful, driven, optimistic, loving and fear-less. She knows there is no right and no wrong only trials and errors there-fore she embarks in change and takes life risks that continue to strengthen her. She trusts the light inside her knowing it is the shimmering glue of endless love that strongly bonds, safely, to receive and give equally.


living well

FINDING YOUR GODDESS

ARCHETYPE

HOW FRESH

IS YOUR

OLIVE OIL? When it comes to great taste in olive oil, fresh is best. You

may be surprised to learn that some of the finest extra virgin

olive oil is not imported, but made right here in the USA. Our

authentic California Olive Ranchers use the most advanced

methods to grow, harvest and press the finest, sustainably

grown olives, at the peak of perfection. We press our olives

within hours of harvest, to seal in our distinctive fresh taste.

We invite you to join leading chefs who have decided that

when it comes to fresh taste, California Olive Ranch is best.

Compliments from family and friends are sure to follow.

THE NEW TASTE OF FRESH

For recipes and to join our online community, go to

californiaoliveranch.com

H eidi and Mark Krahlings perenni-ally popular San Anselmo restau-rant, Insalatas, offers delicious Mediterranean-inspired food

and a one-of-a-kind approach to connecting food and wine lovers with purveyors. If you want to attend a winery dinner with an ber personal touch, head to Insalatas for their monthly winemaker series. Not a one-time event you pray fits your sched-ule, the Insalatas winemaker dinners are offered several times a week throughout each month in the series. Paired with a three-course menu complimenting and featuring the winemakers wines, you get the vintners themselves as your (almost) exclusive co-hosts. Without question, it felt like we participated in an elegant wine even-ing in the comfort of someones home so closely did it resemble a cozy dinner party. In 2015, the series theme is Winemakers Under Forty. Unlike a typical, crowded win-ery dinner where dozens of people are waiting for a brief chat with the vintner, Insalatas unique series allows a truly intimate experience with a wine-maker. During our visit in mid-January, we had the oppor-tunity to enjoy considerable one-on-one time with Faith Armstrong of Farmers Jane Winery. Under the helm of Head Chef Taylor Carnes, we also enjoyed an amazing meal, engaging conversations with both the chef and Co-

WINEMAKER

UNDER FORTY By Kathryn Holland Besser

Photography by Tubay Yabut

Steak Tartare

Braised Chicken Agrodulce

Chocolate Peanut Bavarian

Winemaker Faith Armstrong of Farmers Jane Winery


et voil vin

Visit them! 120 Sir Francis Drake Boule-vard, San Anselmo, CA 94960 (415) 457-7700 Check out their upcoming Winemakers Under Forty for 2015 at www.insalatas.com

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Manager, Beth Casey, as well as fre-quent visits to our table from Faith herself. Along with learning about Faiths path from wine enthusiast to winemaker, we had ample time to exchange sto-ries about Napa chic, food, wine, trav-el and the joys and challenges of be-ing women in business who also hap-pen to be raising families. Food, wine and fashion talk plus a winemakers undivided attention? Its a GEV girls dream just like starting her own winery. Born to American parents in Canada, Faith journeyed from harvesting grapes at Simi Winery in Healdsburg (where she first encountered her Farmers Jane partner, Angela Os-borne) to studying viticulture at UC Davis to working as a winemaker at Napas Frank Family Vineyards to developing wines under her own label (Onward Wines, mostly Pinot Noirs from Anderson Valley) and eventually co-creating the Farmers Jane label. Along with these impressive feats, she is raising four children with her hus-band (also in the wine industry) and creating lovely and drinkable field blends with Angela. Angela Osborne traveled a compli-mentary path to the Farmers Jane partnership. Raised in New Zealand by her American father and New Zealand mother, Angela worked in a wine shop and later attended film school. After the mutual harvest at Simi, An-gela moved to London to learn the art of selling wine and subsequently re-turned to the U.S. to pursue her pas-sion for winemaking. In Ojai, Angela began her own label, A Tribute to Grace, focusing solely on Grenache. Under the Farmers Jane label, Angela and Faith source their grapes from Napa and are currently offering three 2013 vintages: a Field White, a Field Red and a Field Ros. They focus much of their time and energy on achieving balance, not only in the blends of their signature wines, but in their approach to business and life itself. We found so much common ground in our conversations and sus-pect this does not often happen at ordinary winemaker dinners. After delving so deeply into our wine-makers histories, we were ready for

the three-course meal and to taste the wines themselves. Napa Valley Cooking School trained and a crea-tive master in the kitchen, Chef Carnes and his team captivated us from beginning to end with their delicious offerings. The first course, Steak Tartare (Turkish style, with house made spiced crackers) was simple, ele-gant and delightful. The beef was meltingly tender and had enough chili heat to make us reach for the Farmers Jane 2013 Field White (Suisun Valley, Napa). Featuring 37% old-vine Grenache Blanc, 37% Albario, and 26% Verdelho, it was lightly sweet and refreshing. The main course was Braised Chicken Agrodulce (braised in Farmers Jane wine, of course!) beautifully presented with capers, honey and thyme over creamy polenta. It paired perfectly with the Farmers Jane 2013 Field Red (Napa) a blend of 78% Carignan and 22% Grenache. We were absolutely delighted when Chef Carnes swapped in a sexier dessert than was listed on the winemaker menu a Choco-late Peanut Bavarian Oat crisp with caramel tuille and bittersweet chocolate sauce. After so many intense flavors during the first two courses, it was lovely to return to a satisfyingly sweet concoction that reminded us of a sophisticated candy combination. We plan to return for another winemaker dinner as soon as pos-sible. The combination of excellent cuisine, a warm and inviting at-mosphere plus one-on-one time with a vintner are too compelling to miss.

Paired with a three-course menu complimenting and fea-turing the winemakers wines,

you get the vintners themselves as your (almost) exclusive co-

hosts.

73

Insalatas Restaurant Head Chef Taylor Carnes

winemaker under forty


et voil vin

PAGO DE LOS CAPELLANES

RIBERA DEL DUERO

BEYOND THE SENSES

A PHOTOGRAPHIC TOUR BY VICENTE CORONA

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pago de los capellanes

P agos de los Capellanes, a wine paradise. A moving alegory of terroir, wine and family nestled deep in the heart of the Ribera del Duero, Spain. In the 14th century, a chaplainry existed in the village of Pedrosa de Duero. The inhabitants of the village donated small parcels of land to the chaplains in appreciation for the religious du-ties that they performed in the area. Over time, the chaplainry came to have a sizeable landholding. Some 500 years later, in 1855, the properties of the church and clergy were given over to the city council as part of the Ecclesiastical Confis-cations of Mendiza bal. Despite this, the inhabit-ants of Pedrosa continued to call the area Pago de los Capellanes in honour of the chap-lains. The estate was home to vineyards. Vines

cultivated for generations. Today, these have grown to become one of the most prestigious wineries in the Ribera del Duero region, the Rodero Villa Winery. The fruit of their work: Pago de los Ca-pellanes. The vineyards of Pago de los Capellanes only grow Tinto Fino or Tempranillo grapes, the variety indigenous to the Ribera del Duero region. Although the winery was initially founded with just a few select vines, we have expanded year after year with plantings of our best clones. The plants that show the best adaptation to the soil and climate are selected in the field for further plantings. This ensures ample variety of parcels in the vineyard. Each plot receives person-alized care matching its unique features, so that we can harvest the best possible fruit.

Pago de los Capellanes limit their pro-duction, allowing them to conduct strict quality control on the product and care-fully monitor each and every batch of wine we bottle. In the vineyards, they harvest 5.000 kg of grapes per hectare well below the 7.000 kg allowed by the Regulatory Council of the Ribera del Duero region to guarantee the highest quality in their base materials. Pago de los Capellanes is divided into 35 parcels, each of whose fruit is processed separately. In the months leading up to the harvest, we take samples from each parcel twice daily, once in the morning and once in the afternoon. They then use these samples to analyze the evolution of the grape clusters, pressing one hundred berries from each parcel and studying their degree of maturity. It is not until early October, when the grapes are at

et voil vin


their finest, that we begin to har-vest the fruit from the vines. The average daytime temperature at that time of year is 25C. At night, it falls to 5C. This contrast aids the maturation of the fruit and height-ens the alcohol content, colour and tannins, while helping to maintain a well balanced acidity. The winemaking process takes place in a large underground cham-ber at the winery, with ceilings 33 feet (10 metres) above the floor. Here, their wines age in new French oak wine barrels (1 to 3 years) until they reach optimal maturity for blending or coupage. They have assembled a selection 22 types of French oak with different levels of air dryness (24 to 60 months) and toasting depending on the woods origins (Alier, Nevers, central

France) to assist in the aging process Their desire to save eight centuries-old walnut trees in the vineyards was decisive as to where to establish the winery. From the very beginning, they chose a design that drew attention to these pre-existing trees, creating a sort of patio around which to carry out the various operations of the win-ery. A continuous, fluid cloak of ivy covers the entire building, making it blend naturally into the surrounding landscape. The walnut trees, majestic in their age, further enhance the beau-ty of this space. The first phase was completed in 1996 and consists of a rectangular building on the west side of the wal-nut patio. It is where the grapes are first brought in after harvest and houses the fermentation tanks. Far

from being forgotten, the winemak-ing building was expanded several years later to accommodate the winerys current production capaci-ty. This means that the highly antic-ipated moment of bringing in and selecting the grapes always takes place in the same part of the win-ery, making it a point of reference for the start of the each season. Three years later, they began a large-scale expansion, both in terms of volume of production and in architecture at the winery. The first step in this new phase was the aging cellar. Set ten metres un-derground at the north side of the patio, it is where the wines are aged and matured in barrels. The struc-ture of exposed concrete arches is so majestic that it virtually exudes

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the respect and tranquility inherent in the aging of wine. The second step was the shipping and bottling building on the east side of the pa-tio. For this, we carried out an exer-cise in mimesis with the surround-ing environment. The characteristic shape of the Cuesta Manvirgo, a mountain in the area, informed the trapezoidal lines of the new build-ing. In 2010, they rounded out the win-ery with the social building. Con-ceived as a sort of nexus between the various facilities, it stands pure and low on the north side of the

patio above the aging cellar. Here is where we receive guests, begin tours and develop our relationships with others. It is a clear, open space that frames the spectacular views through the large pane win-dows and creates a fluid, friendly path. It is where we welcome eve-ryone who comes to be a part of our history and the history of our wines. Pago de los Capellanes have a selec-tion of five wines, each made with 100% Tempranillo grapes: Young Red, Crianza, Reserva and two par-cel wines, our most special wines;

Nogal and Pico n. Each wine pos-sesses its own distinctive structure and elegance. To the nose, they reveal hints of fruit and an exquis-ite bouquet. Persistent in the mouth, their tex-ture is pleasant, velvety and full of nuances. They are wines with soul, wines that talk. Welcome to the Cathedral of Wine: Pago de los Capellanes. PAGO DE LOS CAPELLANES S.A.

VISIT THEM pagodeloscapellanes.com

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STAY STRONG

Urban Jewels to Conquer the World

A PHOTOGRAPHIC TOUR BY VICENTE CORONA

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the artistic edge

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the artistic edge

The Poetic Power of Luxury

Je voudrais de la lumire, Je voudrais du soleil vert. The impact of a volcano, landscapes rounding crisopasa imperial ceramics:

a mythological dragon protects beauty.

My dress is a flower garden in November, Je voudrais toujourste plaire, lemon topaz and blue magic rune, eyes looking deep the earth sun.

Je veux djeuner par terre, sleep cliffs tourmaline, pyramid symbols,

energy proton adoring women made aesthetics.

Les yeux t'embrasser ouverts, your eyes water marina and diamonds, the fact of Kaos madness, love of gold.

STAY STRONG, angel skin coral, the strength of the earth made

poetic sweetness, the creator concentration of perfume, L'air du temps.

Icy water, STAY STRONG, seawater, made tear Universe, white and smooth.

Landscape plum spring, zen landscape, branches leaves grow up.

STAY STRONG: Je voudrais de la lumire, Je voudrais du soleil vert

Essence of lightning, Rutilated, French rocker who keeps whispering secrets and silences prohibited.

Smoke quartz, digits rooted passion, life at its fullest, clinging to desire.

Kyanite, the spirit of the glass, around your hands and I can not wait, the gaze of blue ice.

Pink Opal tsavorite, the Czarina San Peresburgo travels, her voice giving life to Grace.

Perla is voice and mouth, concentrated sea, perfect, beautiful, unique.

River stone and quartz landscape, water chiseling matter,

Eva and Javier, creating worlds, the divine eye, stroke Leonardo.

The fire opal, Sanskrit, the first alphabet of the world, omphalos, origin concentrated in a ring.

Tourmaline pink, beauty mirror, talks look, you surrender to his words. Je voudrais toujours you plaire.

Baroque pearl, a Rembrandt, conjugate a verb gloating, portrait depths of the Pacific Ocean.

Gold and diamonds, the passage of a comet trapped in a woman lobe caress.

Alchemy, imperial topaz and sapphire blue, the Philosopher's Stone,

Les annes passent, qu'il est loin l'ge'll have ...

STAY STRONG: Urban Jewels for your emotions.

Visit them at www.staystrongjewels.com


Passionate about crafts, anxious to detail and love

of life, the creator Antonio Ortega has built his life

and career around a dream which embraces the

world of Haute Couture


The Sweet & Captivating Madness of

Antonio Ortega

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whats haute?

T he much celebrated Antonia Orte-

ga draws his energy from the fine

line between competing contem-

porary aesthetics. This season,

tension inhabits the space be-

tween his inspirations, Leonardo da Vinci's Last

Supper and urban graffiti exalting female hero-

ines. The stark contrast between the refinement

of pictorial history and contemporary urban

expression brings to life a collection that trans-

forms women into dynamic, yet hazy, delicate

and floating silhouettes.

The designer assembles printed fabrics to create

an impressionistic blur accentuated by body

movement. The cuts emphasize, but never inter-

fere with the blur, lending form to lengths and

shapes that reveal a leg, a curve, a line, skin, sen-

sual and captivating in their own right.

The innovative fabrics, sewn with ribbon to un-

derline the structure, curl around and align

with the body, creating volume and graphics.

To glorify the woman's body in such an elegant

manner, Antonio Ortega plays with cotton, lurex,

and high-tech materials - often waterproof - that

stiffen or soften print patterns and maintain the

liquid and silky effect of the garments. He dares to

use all lengths, numerous audacities, favouring

waist and necklines, relying on the sinuous line of

the body to build his impressionist fashion vocab-

ulary.

Fine details complete the supple shapes and col-

ors, handmade croquet, embroideries, laces,

stitching, islets and fine chains.

His collection offers a bold wardrobe two women

wishing to express their femininity, sensuality,

and above all their freedom far from restricting

gender codes and rules. Once again, the designer

succeeds in creating bright muses from a mixed

and grandiose aesthetic inspiration.

Visit his website

www.antonioortegacouture.com

antonio ortega ss15


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BUSARDI COLLECTION SS15

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P A R I S C O U T U R E W E E K

alexandre delima ss15


whats haute? 1

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Alexandre Delima HC RS15

Fashion

Houston 2014

Alexis Monsanto

Staff Pick

Photography by

Nenaji

Agbolabori


Art Institute of Houston

Staff Pick


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Fashion

Houston 2014

Photography by Nenaji Agbolabori

Fashion Houston 2014 Breakthrough

Designer 2015

Editors Pick

Bibhu Mohapatra



Fashion Houston 2014 Staff Pick

Chloe DAO




Grungy Gentlemen




Jiozel REYES




Matthew

Laurenza Photography by Nenaji Agbolabori

Campbell



Naeem KHAN




Rebecca Minkoff




Rene RUIZ




Rolando SANTANA



Staff Pick

Rubin SANTANA


Fashion Houston 2014 Breakthrough

Designer 2015



TIBI Photography by Nenaji Agbolabori


A L E S S I A P R E K O P


Fashion Report

T he distressed housewife of Betty Friedmans The Feminine Mystique meets the woman of the future in Alessia

Prekops Spring/Summer 2015 collection. Muted pastels are uplifted in a hazy print cut into shift dresses and sep-arates flirting between symmetric and asymmetric lines. Graphic elements come to form in a lace overlay, up-

dating the traditional trench while introducing the kimono sleeve jacket as a classic wardrobe staple.

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Alessia Prekop Spring 2015 Summer Cutouts

Fashion Report


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Fashion Report


Alessia Prekop SS15

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Fashion Report


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Fashion Report


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Fashion Report


GEV EVENTS

The Longeva Skincare Launch Party at

BELLA ROSA BOUTIQUE LOS GATOS

By Kaye Cloutman Photography by Paul Ferradas

R etail therapy took on a whole new meaning at the recently concluded Bella Longeva party. Attendees including local fashionistas and Bay Area style bloggers had the pleasure of sipping, snacking, shopping and socializing all while helping raise funds and awareness for a very important cause; Cancer CAREPoint, a personalized support service for anyone in Silicon Valley whose life is touched by cancer. Rob Tufel, Executive Director of Cancer CAREPoint, gave a heartwarming opening speech to the crowd and expressed much appreciation for the support. Bella Rosa Boutique owner Gina Barsanti Alves added Everyone in this room has probably been affected by cancer ei-ther from their own personal battle or perhaps because of some-one they love. I am one of those people and I am honored to be involved in helping a worthy cause.

One of the highlights of the evening of course was the opportunity to try the Longeva skincare line - but Ill be honest, I have loved the products since their inception last year not just because of the integrity of the brand but because of the person behind it. Tara Nader developed Longeva after suffering skin damage from radia-tion treatments following a breast cancer diagnosis. Unable to find a botanical and chemical free syrup that contained the healing nutrients and vitamins she sought, Nader set up a home lab and started making her own. When they tell you that you have can-cer, you feel like you've already expired, said Tara, that your life is over and you're no longer relevant she continued. Rather than wallow, she chose to take a fighting stance against the disease. With a background in math and science as well as engineering she perfected the formula using top quality oils and extracts gathered from around the world. She incorporated ingredients that have long been used in her Persian culture along with those from other countries which have a long tradition of skin care advances. In a short time Nader noticed that her surgical scars were disappearing and her parched complexion was newly glowing.

Cancer CAREPoint has been very instrumental in my recovery so Gina and I are donating 10% of this evenings sales to support them Tara concluded.

Visit their websites

bellarosaboutique.com longeva.com cancercarepoint.org

whats happening?

WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS


GEV EVENTS

Dry Creek Kitchen feat. Flowers Vineyards WINE | FOOD | ART | PEOPLE | GALAS | PLACES | LAUNCHES | CONCERTS

Winemaker Kitchen Table Dinner

T he previous night's winter storm has subsided, and the rising moon now punctures holes in the evening coastal fog. My mind is on a mission. I am seeking to warm my body and soul with some rich com-fort food, delicious wine and great company. And I will find it here in Healdsburg about an hour north of San Francisco at Dry Creek Kitchen, where award winning chef Charlie Palmer present a one-of-a-kind monthly dinner showcasing the rich

By Tamara Gorman Strasser

whats happening?

culinary and wine history of Sonoma County a region abundant in agri-culture, world-class wines and pas-sionate cooks.

In that spirit, Dry Creek Kitchen intro-duces Winemakers Kitchen Table, a monthly community supper hosted by top vintners serving their prized wines and personal family recipes. Tonight's winemaker is the grounded yet bold Greg La Follette of La Fol-lette Wines. Before founding La Fol-lette in 2009, Greg was the winemak-er for Flowers Vineyards on the ex-treme Sonoma Coast, where he lived with his family for years. I love to

barbecue, says Greg. At Flowers we would go fishing every day after work and cook outside almost every night... wild mushrooms, venison, wild turkey, rabbit...

With its sparkling best on, Hotel Healdsburg and the Avenue it resides on are dressed and ready for Christ-mas and Dry Creek Kitchen is no exception with its fireplace casting a warm glow on appreciative guests. We begin our meal with a nicely bal-anced 2011 Manchester Ridge Char-donnay poured by the accomplished winemaker himself. The chardon-nay's focused citrus acidity makes it a

By Tamara Gorman Strasser


nice companion for a luscious pan seared diver scallop with American caviar mousseline.

While the La Follettes are pouring their beautifully crafted wines, the dynamic Chef Dustin Valette, the 2014 Cochon 555 winner, is pouring his heart into some of the most sa-vory comfort dishes I have had in a long time. Our second course was an elegant and tender roasted California quail with wild rice, peppercorn and chicken liver stuffing. This reassuring dish was served with a 2013 old world-style Van Der Kamp Vineyard Pinot Noir expressing all the com-plexity of the crown jewel vineyard of Sonoma Mountain. After finishing the delicate quail, the chilly winter night was a perfect time to enjoy a hearty wood fired classic cassoulet. Vallete's cassoulet was a soothing combina-tion of duck confit, garlic sausage, fingerling potatoes, and white beans with a huckleberry bourbon jus. La Follette expertly paired the cassoulet with a powerful, richly flavored 2011 DuNah Vineyard Pinot Noir. For the sweet ending, our tastebuds were tantalized with a warm cashew crme quince tart and praline ice cream a delightful finish to a de-lightful evening.

The delicious cassoulet along with the savory quail, brought back mem-ories of the roasted wild birds, rich stews and fresh breads often served

at my grandparents' Sunday family meals. These heavenly dishes, paired with the texturally rich La Follette wines and great company, made the La Follette Kitchen Table a dinner to warm your body and soul.

D ry Creek Kitchen has a brand new chef at the helm with the arrival of Andrew Wilson, a Pennsylvania native and veteran of many top San Francisco eateries. Wilson, most recently the Chef at Carneros Bistro & Wine Bar, also spent many years cooking in Charleston, South Caroli-na, before returning to the Bay Area to lead the Carneros kitchen in 2011. The new chef brings over 20 years of hands-on and fine dining kitchen experience to Palmers wine country restaurant.

Andrew looks forward to delving into the restaurants farm-to-fork philoso-phy and Sonoma Countys rich agri-cultural offerings, as well as collabo-rating with the great talent already positioned at Dry Creek Kitchen, in-cluding Chef Palmer, General Manag-er Drew Munro, and Wine Director Courtney Humiston. Palmer, along

with Wilson, and the entire Dry Creek Kitch-en team, are working to-wards creating an elevated dining experi-ence at the Hotel Healdsburg restaurant with a new style of service, enhanced operations, and all-new menus.

On his new position at Dry Creek Kitchen, Wilson says, Im most looking forward to building a team with great focus and crea-tivity and working closely with Charlie and everyone at Dry Creek Kitchen to bring the restaurant to the next level by capital-izing on its already strong foundation and national credibility. He also notes, With a great season of root vegetables upon us and, of course, the end of foie gras dark days in California, I cant wait to get my hands on the best quality ingredients that the surrounding area has to offer.

Chef Andrew Wilson named as new Executive Chef

WHATS NEW

Visit them

Flowers Vineyard & Winery 28500 Seaview Road, Cazadero, CA 95421 (707) 847-3661 flowerswinery.com Dry Creek Kitchen by Charlie Palmer 317 Healdsburg Avenue, Healdsburg, CA 95448 (707) 431-0330 charliepalmer.com/dry-creek-kitchen La Follette Wines 180 Morris Street, Sebastopol, CA 95472 (707) 827-4933 lafollettewines.com

Winemaker Greg La Follette

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GEV EVENTS

The 24th Annual Zinfandel Experience Tasting Event EPICURIA & ZIN STATE

GEV Magazine Issue 14.0

Documents

Transcript of GEV Magazine Issue 14.0