WINE FESTIVAL: CULINARY DELIGHTS
So many food pairings... So little time!
The Paso Robles Wine Festival is famous for incorporating world-class wine with wine country cuisine. This page is your sneak peek to all the culinary treats in store for the 29th Annual Wine Festival! Have a look...
Wine Country Auction & Dinner - Saturday, May 21 (6 - 10:30 p.m.)
Click here to see the menu for the 2011 Wine Country Auction & Dinner
Lead Chef Tom Fundaro - Villa Creek
Born and raised on the Central Coast, Tom Fundaro left for Santa Fe just after high school. He worked his way through college cooking at some of the region’s progressive restaurants, including Zia Diner and Corn Dance Café. The latter served only indigenous native cuisine, and sparked in Tom an interest in a fresh, natural, and sustainable food culture, which has remained a constant focus throughout his career.
Since then he has cooked in New York City, San Francisco, Napa, and Denver. He enjoys the bounty of the central coast, and is dedicated to the “farm to fork” concept and has fostered relationships with many of the top local growers and producers. Tom is the chef of Paso Robles Villa Creek Restaurant. His love and passion is making simple, flavorful fair using the best ingredients the central coast can produce.
Guest Chef Mark Sullivan - Spruce
Mark Sullivan’s harmonious connection to his craft is evident in his role as Executive Chef/Partner of Spruce in San Francisco and Spruce in Park City, Utah; and Partner of The Village Pub in Woodside, California, which received one Michelin star in 2009 and 2010. With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food with clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking. His elegant yet approachable food has made his restaurants both a local’s favorite and a destination restaurant for out-of-towners. It’s also what landed him on the cover of Food & Wine Magazine as one of “America’s Best New Chefs” of 2002 and most recently led to his recognition as chef at Spruce in Esquire magazine’s 2008 “Best New Restaurants” issue.
“The connection between a creative thought in my mind and the ability to develop the concept into a finished product using my hands has always attracted me,” says Sullivan. “Cooking became a natural extension of this passion, igniting my career.”
Sullivan continues to seek out new techniques and skills to improve his craft. Through his travels both domestically and abroad, Sullivan emphasizes learning a cuisine at its source, transforming the experience into his identity and his cooking.
Chef Chris Kobayashi - Artisan
Chef Kobayashi graduated at the top of his class at the California Culinary Academy in San Francisco and went on to earn a certificate in Baking and Pastry at the Culinary Institute of America in Napa Valley. He has extensive culinary experience from Asia de Cuba at Clift Hotel, Roy’s in San Francisco and Brix in Napa Valley. In 2006 Chris opened Artisan in Paso Robles with his brother Michael. He is committed to providing sustainable, fresh and seasonal foods at Artisan. He frequents local farmers’ markets to ensure the restaurant uses only the best regional and organic products available while supporting the local community.
Chef Santos MacDonal - Il Cortile Ristorante
Santos MacDonal began his career in the highly acclaimed Italian Restaurant, “Giorgio” in Malibu California, mentored by Chef Giorgio Baldi. He has since worked at many great restaurants in Los Angeles including Via Veneto, Locando de Lago, Koi, La Sosta and more. He worked his way to Executive Chef at Bridge Restaurant and L’Angolo Cafe in Los Angeles.
Santos’ philosophy is to use the freshest ingredients, locally sourced whenever available to create interesting and delicious dishes. He is constantly challenging himself to create new and tasty dishes that reflect what is available at any given time. His pastas and sauces are homemade and his dishes are created in such a way that the pasta becomes “involved” with the sauce, not just as an accompaniment which creates a terrific dish. His seafood and meat dishes are expertly prepared as he oversees every dish that leaves the kitchen.
He currently lives in Paso Robles California with his wife Carole where they own “Il Cortile Ristorante,” one of Paso Robles newest additions to the fine dining scene.
Chef Julie Simon
Chef Julie Simon was born in Paris, France and at the age of twelve, her family moved to the southwest of France where they opened a bar and restaurant. Food brought her family together to cook, eat, laugh and share stories. After embarking on a path to study Law, Julie realized that her true passion was for cooking.
Inspired by her experiences growing-up around the family kitchen and table, she arrived in California to begin her culinary career. She has worked at Windows on the Water in Morro Bay with Pandee Pearson as well as The Park Restaurant in San Luis Obispo with Meagan Loring.
Julie’s enthusiasm for fresh, seasonal organic ingredients and her creative ability for unique pairings is a perfect match for her current post at Thomas Hill Organics. Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: Good Food Builds Good Community.
RESERVE - Friday, May 20 (3:30 - 6 p.m.)
Featuring more than 50 wines in reserve, library and power white/Rosés and futures categories, RESERVE also upholds a strong culinary focus. Below are a list of restaurants, chefs and tasty delights to look forward to during the Friday evening RESERVE tasting.
- Chef de Cuisine Jeffrey Scott
- Chef Mark Sullivan
- Dining with André
- Dip Me In Chocolate
- Kerrygold
- Luna Red
- Matthew's
- Thomas Hill Organics
- Vivant Fine Cheese
Grand Tasting - Saturday, May 21 (2 - 6 p.m.)
Paso Robles Wine Country comes together for the Grand Tasting where more than 75 wineries showcase the diversity of wines found throughout the Paso Robles AVA. Chefs share their secrets of sourcing local ingredients through demonstrations and Artisan Alley features locally grown products from olive oil to cheese and unique artisan products. Below is a list of tasty treats being dished out during the Grand Tasting:
Demonstration Kitchen
It is a well known fact that great food, great wine and great people are naturally found in the same places. Wander over to the Demonstration Kitchen and experience demos by Chef Mark Sullivan and Chef Sean Behrens. These demonstrations will do more than wow the onlooker; try a sample to understand how these chef specialties pair so well with the wines you are enjoying.
- 3:15 p.m. Chef Mark Sullivan of Spruce
- 4:45 p.m. Chef Sean Behrens of Luna Red
Artisan Alley
Find local food artisans sampling olive oil, cheese, nuts and more. Be sure to discover the many delicious reasons to eat like a locavore. Check out the local food artisans that will be at this year's Artisan Alley:
- American Lamb
- Be A Gourmet
- Carriage Vineyards
- Dip Me in Chocolate
- FIJI Water
- Hearst Ranch Beef
- Kerrygold
- Limerock Orchards
- Pasolivo Olive Oil
- Paso Wine Centre
- SanTásti
- Two Little Birds
- Vino+Therapy
Grand Tasting Food Vendors
Although you may try, one cannot live on wine alone. When your stomach begins to grumble for something tasty and filling to enjoy alongside the wine, it is time to check out the food vendors of the Grand Tasting:
- Boy Scout Troop 60
- FFA
Bread, Cheese & FIJI Water Stations
Quench your thirst with refreshing FIJI water, cleanse your palate with artisinal bread and enjoy the perfect pairing to any Paso Robles Wine... local cheeses from Vivant Fine Cheese. There will be three stations available throughout the day, adding the perfect complement to the many wines showcased.
