RESTAURANT

SYMPOSIUM 4-

RESTAURANT
October 18– 21, 2009
The Sagamore • Lake George • New York

SYMPOSIUM
Strategies for Survival & Success
4-
 vivacious varietals

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— all native Spanish varietals. Whether you crave crisp and lively whites, robust and alluring
reds, sparkling cavas or lush sherries, Spain’s wines offer unique taste sensations that pair
exceptionally well with food, or on their own. Visit winesfromspainusa.com to learn more.
© 2008 Cargill, Incorporated

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 Welcome
On behalf of the entire Santé staff and The Sagamore, I am pleased to
welcome you to the 2009 Santé Restaurant Symposium. For the past
four years we have gathered to celebrate the restaurant industry and to
discuss its advancement. Whether you are joining us for the first time
or the fourth, I am glad that you are here, and I hope you will enjoy
all of the professional learning opportunities and invigorating social
occasions that the Symposium presents.

I think you’ll find that the schedule of seminars and special events
addresses important topics, features world-renowned professionals,
introduces valuable ideas, and provides many networking opportunities.
The event program highlights each demonstration and tasting, so you
will be sure to catch those that are most significant to you.

This year we have another reason to celebrate: the 2009 Santé Restaurant Awards. On
Monday evening, we will honor 60 restaurants for excellence in culinary hospitality, wine
hospitality, spirits hospitality, and service. It is sure to be fun and inspiring. If you have
any questions about any of the events on the program, many Santé staff members, event
volunteers, and friendly resort staff members are available to assist you.

Despite our busy program, I hope that you will take advantage of the many extracurricular
delights afforded by The Sagamore, the Lake George area, and the Adirondack region. The
resort offers golf, tennis, European-style spa treatments, boating, and fishing. For those who
are a little bit more adventurous, there are opportunities to experience everything from hot-
air ballooning to white-water rafting in communities nearby. No matter how you decide to
spend your free time, be sure to take in the simple pleasure of the autumn foliage.

To all who have been involved in organizing and producing this event, I offer my sincerest
appreciation. Hearty thanks go to Symposium Gold Sponsors William Grant & Sons, Wines
from Spain, and awards sponsor Ribera del Duero, as well as to all of our Silver Sponsors,
for their support and enthusiasm. In addition, a big thank-you goes out to The Sagamore.

Finally, thank you to everyone who has come to participate in this experience with us. I
trust that you will find it productive and entertaining and that you will continue to make it a
must-attend event on your calendar. Most of all, I hope you have a fabulous time.

Sincerely,

Mark Vaughan
Editor + Publisher
 2009 Sponsors
gold

silver

exclusive ice purveyor

supporting sponsors
 W i t h a n e xt r e m e c l i m at e

perfectly suited for quality grape-growing,

Ribera del Duero wines represent

the pinnacle of Spanish winemaking and

t he u lt i m at e e x pr e s sion of S pa in ’s m o s t nobl e

red grape: Tempranillo.

Drink ribera. Drink Spain.

www.drinkriberawine.com
 Sunday
Noon–5:00 pm Registration
Hotel Lobby

3:00–4:30 pm Afternoon Tea

with Beefeater Gin and
Absolut Boston Vodka
Caldwell’s Lobby Bar, Hotel

4:00–5:00 pm Seminar Session 1:
USBG Certification Seminar
Diamond Island, Hotel

6:00–7:00 pm Cocktail Reception
Shelving Rock Terrace, Hotel

7:00–9:30 pm Dine Around
La Bella Vita, Hotel

10:00 pm–Midnight Brandy & Cigar Lounge
Shelving Rock Terrace, Hotel
Settle In & Relax
The Sagamore offers Symposium
attendees breathtaking views of autumn
in the Adirondacks, three acclaimed
restaurants, a championship golf
course designed by Donald Ross, and a
European-style spa. Enjoy.
 Monday
7:00–8:00 am Breakfast Buffet
Conference Center Foyer
7:00–8:00 am Late Registration
Conference Center Lobby
8:00–9:00 am Seminar Session: 2
9:30–10:30 am Seminar Session: 3
10:30 am–5:00 pm Exhibit Hall Open
Noon–1:30 pm Buffet Luncheon
Conference Center Foyer
3:00–4:30 pm Iron Bar Chef Contest
Round One
Tony Abou-Ganim,
master of ceremonies
Wapanak, Conference Center
6:30–7:30 pm Cocktail Reception
Shelving Rock Terrace, Hotel
8:00–10:00 pm Santé Awards Gala Dinner
and Presentation Ceremony
with guest chef Bob Waggoner and
keynote speaker Piero Selvaggio
Bellevue Ballroom, Conference Center
Keynote Speaker
Piero Selvaggio is
chef/owner of Valentino
Restaurant Group, which
includes Valentino Santa
Monica in California; Piero
Selvaggio’s Valentino Las
Vegas; Giorgio Italian
Restaurant in Las Vegas;
and now PS Valentino Vin Bar in Houston.
Throughout his career Selvaggio has been a
pioneer of authentic modern Italian cuisine
and is called Italy’s unofficial “Culinary Consul”
in America. He shares his insights at Monday
night’s Santé Restaurant Awards Gala Dinner and
Presentation Ceremony.
Guest Chef
Bob Waggoner—host of
U Cook with Chef Bob, a pilot
for PBS television—is known
for an exceptionally long
career creating inspired
versions of low-country
dishes as executive chef
of Charleston Grill at
Charleston Place, South Carolina. The 1999 Santé
Restaurant Awards Culinary Professional of the
Year, Waggoner will prepare French-inspired
cuisine for this year’s Santé Restaurant Awards
Gala Dinner and Presentation Ceremony.

Book Signings
Stop by the exhibit hall to purchase books and
to have them signed by the authors.

11:00 AM–NOON 1:00–2:00 PM

Gale Gand signs
Note: Presigned Chocolate and Vanilla, Gale
copies of Bob Gand’s Brunch, and Gale
Gand’s Just a Bite.
Waggoner’s books
will be available Joyce Goldstein signs
for sale during the Tapas: Sensational Small
exhibition time. Plates from Spain and
Mediterranean Fresh.
John Doherty signs
The Waldorf=Astoria
Cookbook.
Nadsa and Nyep de
Monteiro sign The
Elephant Walk Cookbook.
 Tuesday
Tuesday
Keynote Speaker 7:00–8:00 am Breakfast Buffet
Kevin Zraly is the founder of Conference Center Foyer
the Windows on the World
Wine School and author
of Windows on the World
Complete Wine Course. He is the
recipient of the James Beard
Wine and Spirits Professional 8:00–9:00 am Seminar Session: 4
of the Year Award and the
Food and Beverage Association’s Man of the Year 9:30–10:30 am Seminar Session: 5
Award. Zraly will address Symposium attendees on
Tuesday evening. 11:00 AM–12:00 Pm Seminar Session: 6

Noon–1:30 pm Buffet Luncheon
Conference Center Foyer

The Iron
Bar Chef Competition


Six contestants from the United States 12:30–2:00 pm Iron Bar Chef Contest
Bartenders’ Guild face off in front of Round Two
expert judges Adam Seger, Ray Srp, and Tony Abou-Ganim,
master of ceremonies
Charlotte Voisey as emcee and ringmaster
Tony Abou-Ganim connects the audience Wapanak, Conference Center
with the action on the stage. It’s the
not-to-be-missed Iron Bar Chef (IBC)
Competition. With sponsor William Grant
& Sons’ luxury spirits, products from
The Perfect Purée of Napa Valley, and

ice from KOLD-DRAFT, the contestants chop, muddle, mix,
and shake while an unforgiving timer ticks down. Attendees 2:30–3:30 pm Session: 7
have the opportunity to celebrate with and congratulate the
contestants at the festive IBC party Tuesday night. 4:00–5:00 Pm Session: 8

6:00–7:00 pm Seafood Reception
Conference Center Lobby
Guest Chefs

7:30–9:30 pm WCR Guest Chefs Dinner

with keynote speaker
Kevin Zraly
Bellevue Ballroom, Conference Center

Prominent members of Women Chefs & 10:00 pm–Midnight Iron Bar Chef Party
Restaurateurs—Gale Gand, President-Elect Jamie Conference Center Lobby
Leeds, and current President Maureen Pothier—
team up to prepare Tuesday evening’s dinner.
This trio of star chefs is certain to delight all with
their inventive offerings.
 >Ü>À`Ã
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Wednesday 4-

7:00–8:00 am Breakfast Buffet

Executive Board Meeting
Conference Center Foyer

8:00–9:00 am Seminar Session: 9

9:30–10:30 am Seminar Session: 10

11:00 AM–12:00 Pm Seminar Session: 11

Noon–1:30 pm Buffet Luncheon

with closing remarks from
Mark Vaughan
La Bella Vita, Hotel
Santé Congratulates the
Winners of the Twelfth Annual
Santé Restaurant Awards.

Grand Award Winners

Culinary Professional of the Year
Nora Pouillon, Restaurant Nora, Washington DC

Wine Professional of the Year

Kevin Zraly, Windows on the World Wine School,
New York, New York

Spirits Professional of the Year

Ray Srp, Bellagio Resort + Casino, Las Vegas,
Nevada

Restaurateur of the Year

Piero Selvaggio, Valentino Restaurant Group,
Santa Monica, California

Culinary Hospitality Restaurant of the Year

Fair Hill Inn, Elkton, Maryland

Wine Hospitality Restaurant of the Year

PRIMA, Walnut Creek, California

Spirits Hospitality Restaurant of the Year:

Eastern Standard Kitchen & Drinks, Boston,
Massachusetts

Culinary Hospitality Regional Winners
Traditional
Annie Gunn’s, Chesterfield, Missouri
Azure Restaurant, Honolulu, Hawaii
Bastille, Alexandria, Virginia
Bricco, Harrisburg, Pennsylvania
Chez Roux at La Torretta Del Lago, Montgomery, Texas
Epic Roasthouse, San Francisco, California
Il Fornaio, Seattle, Washington
Kyma, Atlanta, Georgia
Twenty-Two Bowen’s, Newport, Rhode Island
Innovative
Alan Wong’s Restaurant, Honolulu, Hawaii
Boston Park Plaza Hotel and Swan’s Café, Boston,
Massachusetts
Cuba Libre Restaurant & Rum Bar, Philadelphia, Pennsylvania
Elizabeth on 37th, Savannah, Georgia
FireLake Grill House and Cocktail Bar, Minneapolis, Minnesota
il Buco, New York, New York
Joël Robuchon Restaurant, Las Vegas, Nevada
Restaurant Kelly Liken, Vail, Colorado
RH Restaurant and Bar, West Hollywood, California
Sustainable
The Inn at Dos Brisas, Brennon, Texas
Michael’s on the Hill, Waterbury Center, Vermont
The Pines Tavern, Gibsonia, Pennsylvania
The Restaurant at Patowmack Farm, Lovettsville, Virginia
Washington Athletic Club, Seattle, Washington
Waterbar, San Francisco, California
2009 Awards Sponsors
Wine Hospitality Regional Winners
Fine Dining
A16 Restaurant & Wine Bar, San Francisco, California
Barbetta, New York, New York
Charley’s Steak House, Orlando, Florida
Piccolo Sogno, Chicago, Illinois
Spencer’s for Steaks and Chops, Salt Lake City, Utah
UpStairs on the Square, Cambridge, Massachusetts
Bistro
Angelo’s Tavola, Scotia, New York
Backstreet Café, Houston, Texas
bin on the lake restaurant & wine bar, Kirkland, Washington
California Cafe, Los Gatos, California
Capsouto Frères, New York, New York
Hotel/Resort Fine Dining
Addison at the Grand Del Mar, San Diego, California
Clarion Resort Fontainebleau Hotel, Ocean City, Maryland
Flying Fish Café, Lake Buena Vista, Florida
The State Room, East Lansing, Michigan
Sun Mountain Lodge, Winthrop, Washington
Spirits Hospitality Regional Awards
Hotel/Resort Bar
The Grille at Canyon Ranch Miami Beach, Miami Beach, Florida
Petrossian Bar, Las Vegas, Nevada
Restaurant Bar
Enology, Washington DC
JoeDoe, New York, New York
Ocean Prime, Columbus, Ohio
III Forks Steakhouse, Dallas, Texas
Service Professional Awards
Jerald Appling, Suite & Tender, San Diego, California
Paul Barry, Grafton Street Pub + Grill, Cambridge, Massachusetts
Lygia Bortolotti, Suite & Tender, San Diego, California
James Dixon, Artist Point, Lake Buena Vista, Florida
Cheryl Holt, Tosca Restaurant, Hingham, Massachusetts
Kenneth Pace, Grove Park Inn, Asheville, North Carolina
Robert Walsch, The Pasta Tree, Milwaukee, Wisconsin
THE LAND OF A THOUSAND WINES
Of all the world’s great wine regions, Rioja is the most varied in terroir offering an extraordinary
range of wines. From the awe-inspiring Sierra Cantabria mountains to the fertile Ebro River valley,
to the harsh terrain of the Calahorra region, you’ll find luscious reds, fruity young wines, refreshing
rosés and crisp whites. The wines of the Alta, Alavesa and Baja regions match every style, taste
and pricepoint and are considered the greatest of food wines. Rioja is the land of 1,000 wines.
Visit vibrantrioja.com and learn why Rioja is pure genius.
 Management Seminars

Boost Your Bottom Line with Management Advice from the Front Lines

Brainstorm with the Best—You!
Mary Wagstaff, president of Wagstaff
Worldwide, takes a few challenges from
those suggested by the seminar’s attendees,
and together you and Mary will brainstorm
solutions. This interactive session will
demonstrate that you have effective solutions
for your most thorny business issues.
Budgeting for Profits: How to Read Your
Restaurant’s Vital Signs
The reservations book is full, and the
restaurant is humming. Business couldn’t
be better—or could it? Understanding a
restaurant’s financial vital signs is critical to
success. Join Mick Lamond, chief financial
officer of Newport Harbor Corporation, as he
explains how to analyze the numbers.
Creating a Management Team: Finding,
Training & Retaining Great Leadership
Join Santé Editor and Publisher Mark
Vaughan and panelists Michael Bonadies,
John Doherty, and Bill Irvin in a lively
discussion on creating a finely tuned and
loyal team of first-class leaders.
Efficiency, Cost Control & Quality:
Succeeding in a Down Market
Balancing operational costs and a quality
experience is difficult even in the best of
times. Panelists Michiel Bakker, Michael
Bonadies, and Bryan Lockwood teach you
how to develop efficiencies throughout your
operation to help you achieve the equilibrium
necessary to succeed.
Going Green: Cutting Cost with Smart
Energy Strategies
Tired of seeing profits consumed by high-
energy costs? Need some help navigating the
latest in low-energy kitchen equipment? From
full makeovers to low-cost changes, Richard
Young, senior engineer for the Food Service
Technology Center, boosts your efficiency and
adds dollars to your bottom line.
Marketing on a Budget: Low-Costs
Options for Effective Promotions and PR
A new media age has dawned for restaurant
public relations. Learn to use blogs, Twitter,
Facebook, and YouTube in collaboration with
more traditional PR strategies to create traffic
for your business. Restaurant marketing guru
Mary Wagstaff will illustrate techniques with
recent examples of successful low-cost client
programs.
The Secret Diner: Confessions of a
Restaurant Critic
A good review can fuel a blast of near- and
long-term customer traffic. As a 15-year
veteran of the Boston Globe, critic Alison Arnett
explains how to make it happen for your
establishment.

Emerging Trends:
What Will the Next Five Years Bring?
Gaze into a crystal ball with Sandy Block, MW,
and Bryan Lockwood and learn about some
emerging trends that will help you prepare
to meet the challenges of profitability and
efficiency in your beverage program as our
industry evolves.
Culinary Seminars

Challenge Your Taste Buds and Win Raves with Culinary Demonstrations and Pairings

Flavors of Cambodia Sauces and Condiments: Best Lead Actor

Nyep and Nasda de Monteiro, The Elephant
Walk’s mother-and-daughter culinary team,
demonstrate healthy cooking techniques,
showcase the flavors of Cambodian cuisine,
and inspire you to reinvigorate your menu with
fresh Southeast Asian ingredients.
in Pairing Decisions
Mother-son team Joyce and Evan Goldstein,
MS, demonstrate how sauces and proteins lead
you to the perfect wine match.

Luxury Dishes without Luxury Ingredients

You can 86 the foie gras and filet mignon from
your menu and still wow your guests with less
expensive ingredients. Chef Kent Rathbun, owner The Wine Is Fixed, the Food Isn’t!
of Dallas-based Abacus and Jasper’s restaurants, Sommelier Conrad Reddick and Executive
transforms simple ingredients into knockout Chef Matthias Merges, both of Charlie
menu items that keep food costs in check. Trotter’s, team up to create a spectacular food-
and-wine experience for you. But there’s a twist:
Magical Beans: Discovering the Complex the chef must adjust his cooking to harmonize
Flavors of Chocolate and Vanilla with the sommelier’s chosen wines.
TRU’s Gale Gand examines chocolate from
bean to bar and vanilla from bean to extract.
You will learn how and where they are grown
and how they are processed into precious
ingredients for baking and cooking.

Nose-to-Tail Cooking The W.J. Deutsch Wine & Oyster University

Jamie Bissonette of Ken Oringer’s Toro
butchers a pig and explains how he uses all the
parts—from the ears to the trotters—to create
delicious, profitable dishes that guests love.
Profiting from Responsible Sourcing
Restaurateurs facing economic stress often
leave their environmental consciences behind
in favor of what they believe to be more
cost-effective options. Chef at Blue Ridge in
Washington DC and a fellow at Blue Ocean
Institute in East Norwich, New York, Barton
Seaver addresses the best ways for restaurateurs
to make sustainability a priority and increase
their profitability.
Like a fine wine, the flavor of an oyster reflects
its terroir. That’s why oysters from Puget
Sound taste so different than oysters from the
Chesapeake Bay. Oysters also pair famously with
specific wines, and the right pairing can achieve
what’s been called “the bliss factor.” To create
the perfect pairing, one must understand how
terroir affects both the oyster and the wine. Join
oyster expert Rowan Jacobsen and wine expert
Jorge Hernandez to learn how.

Maximize Your Wine Profits and Guest Experiences with Taste, Value & Service
Adding Value to Your List without
Breaking the Bank
Escalating wine costs and price-conscious
customers make it more difficult than ever
to design a guest-friendly yet profitable wine
program. Wine experts John Blazon, MS;
Brian Duncan; Bill Edwards; and Karen King
share hands-on experience for delivering a
great wine experience in today’s buttoned-
down business environment.
The Argentine Gold Medals—Malbec
& Beyond
Nora Z. Favelukes introduces you to the best
wines of Argentina. Her selections represent
the excellence of Argentina’s wine-growing
regions and the richness of the country’s
varietals and blends.
Baseline Training
What does your staff have to know to sell and
serve wine successfully? Madeline Triffon, MS,
wine and beverage director of Matt Prentice
Restaurant Group, provides practical advice
on how to present crucial information and
direction to your staff—clearly and simply.
Buyers and Distributors: Maximizing the
Partnership
As Union Square Café’s wine buyer, Karen
King depended on her best wine sales
representatives to provide expert advice and
service. Now as a sales manager with Winebow,
Inc., she works the other side. Learn
from Karen how to maximize this critical
relationship.
Wine Seminars
Creating a Memorable Guest Wine
Experience
Yes, the guest comes first, but what makes a
wine program stand out? Sandy Block, MW;
John Blazon, MS; and Madeline Triffon, MS,
share the critical components that excite
diners and create successful wine programs.
Finger Lakes Riesling
New York’s Finger Lakes region is the home
of fine expressions of American cool-climate
Riesling, and more than 100 Finger Lakes
producers provide remarkable examples
of wines made from this classic grape.
Winegrower Bob Madill and his guests present
two flights using the International Riesling
Federation taste profile.
Greening Up Your Beverage Menus
“Green” has become a lifestyle choice, but
many misperceptions endure about what
constitutes a “green,” “organic,” or “certified
organic” wine. Sharon Charny, CBP, CTC,
of The Charmer Sunbelt Group demystifies
these shades of green, presents wines in each
category for tasting, and counsels you on how
to meet increasing consumer demand for
green options on your beverage menus.
Wine/Spirits Seminars
Managing Your List During the Downturn
What are the best ways to lower wine costs to
maintain profits and sustain your wine-check
average when customers aren’t as eager to
buy? Learn how to manage your list with the
bottom line in mind with Brian Duncan, of
BIN 36, and the Bellagio’s Jason Smith, MS.
Rioja in the Twenty-First Century
Spain’s wine revolution, which has transformed
a sleepy industry into a dynamo, has revitalized
Rioja. Ana Fabriano introduces you to the new
Rioja, where modern methods and ideas are
challenging strong traditions and moving the
region forward.
Tapas and Wine: A Modern Look at a
Time-Honored Tradition
Start with chef, restaurateur, and cookbook
author Joyce Goldstein preparing tapas. Add
Joyce’s son and pairings guru, Evan Goldstein,
MS, choosing the wines. Together you have
food-and-wine-pairing heaven! Join in the fun
and increase your pairings knowledge.
Your New Beverage Program: How to
Drive Revenue and Profits in the New
Economy
“The sky is the limit” may be gone in terms
of beverage pricing, but consumers continue
to look for little indulgences and value. Join
H. Stuart Foster of Moët Hennessy USA
and his panelists to learn how to maximize
revenue without sacrificing your image or
customer satisfaction.
Spirits
Raising the Bar with
Inventive Drinks and
Professional Management
The Aperitif
How do you create the finest “aperitif hour”
in your market? Francesco Lafranconi shows
you how to set up a proper mise en place, stock
appropriate snacks, and compose a winning
spirits selection to make your bar a must stop
for predining patrons.
Bar Promotions That Work
Come away from this seminar with proven
programs that will create buzz, drive sales,
and push profits upward. Glenn Schmitt will
show you how.
Drink Like You Eat:
The Bar Chef–Kitchen Connection
Adam Seger, CCP, primo mixologist for
Chicago’s Nacional 27, introduces his
cocktail building blocks and shows how
you can bring seasonal farm-sourced and
specialty ingredients into your bar to create
fresh cocktails that wow.
The Evolution of the Cocktail
Incorporate relevant cocktail heritage into
modern-day cocktail menus and exceed
twenty-first-century expectations with William
Grant & Sons representative Charlotte
Voisey. She teaches the evolution of the
cocktail by engaging attendees in a special
sensory experience.

Festive Libations to Warm Winter Profits
Join The Modern Mixologist Tony Abou-
Ganim in exploring the wonderful tradition
of cold-weather tipples. Hot buttered rum,
mulled wine, and glogg keep seasonal
revelers and their holiday guests coming
back for more.
Gin Cocktails through the Ages
Simon Ford, Jim Meehan, and Dan Warner
will guide attendees through the enthralling
world of gin, exploring the spirit’s classics
and offering up irresistible twenty-first-
century libations made with this versatile
white spirit.
Making Bartenders into Bar Chefs
and Great Servers
Ray Srp moderates an expert panel of
bar gurus including Patricia Richards
and Adam Seger to uncover the best bar
training practices, which will inspire better
bartending, elevate your bar’s image, and
boost profits.
Spirits Seminars
Preventing Loss and Promoting Profit
Behind the Bar
The restaurant bar can be a strong profits
center, but without proper management and
oversight, revenues can disappear as quickly
as melting ice. Bevinco’s Ian Foster will
reveal the most common ways that dollars
disappear and how to prevent them.
Sin City Cocktails: Running a Multilevel
Beverage Operation in Las Vegas
Can you make cocktails worthy of Las Vegas’s
ultrafast environment and worldly travelers?
Absolutely! Learn to make fresh, beautiful
drinks from Wynn/Encore Mixologist
Patricia Richards.
USBG Master Accreditation
Pass the United States Bartenders’ Guild’s
100-question written exam, become certified
as a USBG Spirits Professional, and qualify
for the next level of the three-tier USBG
Master Accreditation Program. Additional
charges apply.
LOCATION Sun., Session 1 Mon., Session 2 Mon., Session 3 Tues., Session 4 Tues., Session 5
4:00–5:00 PM 8:00–9:00 AM 9:30–10:30 AM 8:00–9:00 AM 9:30–10:30 AM

Diamond USBG Certification

Island Seminar

Creating a Management
Making Bartenders Efficiency, Cost Control & Going Green: Cutting Team: Finding, Training
into Bar Chefs and Quality: Succeeding in a Costs with Smart & Retaining Great
Triuna
Great Servers Down Market Energy Strategies Leadership
Ray Srp, moderator Mark Vaughan, moderator Richard Young Sandy Block, MW,
moderator

Buyers and Distributors: Managing Your List Bar Promotions

Evelley Maximizing the During the Downturn That Work
Partnership Brian Duncan and Glenn Schmitt,
Karen King Jason Smith, MS moderator

Magical Beans: Tapas and Wine: A

Discovering the The Wine Is Fixed, Modern Look at a Time-
Flavors of Cambodia
Wapanak Complex Flavors of the Food Isn’t Honored Tradition
Nadsa and Nyep
Chocolate and Vanilla Conrad Reddick and Evan Goldstein, MS and
de Monteiro
Gale Gand Matthias Merges Joyce Goldstein

Conference The Evolution of the

Cocktail
Center Charlotte Voisey
Lobby

Monday
7:15–8:15 AM
Your New Beverage
Program: How to Drive The Secret Diner:
Revenue and Profits in Confessions of a
Abenia the New Economy Restaurant Critic
H. Stuart Foster, Alison Arnett
moderator
 Seminar Schedule
Tues., Session 6 Tues., Session 7 Tues., Session 8 Wed., Session 9 Wed., Session 10 Wed., Session 11
11 AM–NOON 2:30–3:30 PM 4:00–5:00 PM 8:00–9:00 AM 9:30–10:30 AM 11:00 AM–NOON

Marketing on a Budget:
Preventing Loss
Low-Cost Options Profiting from Greening Up Your
Baseline Training and Promoting Profit
for Effective Responsible Sourcing Beverage Menus
Madeline Triffon, MS Behind the Bar
Promotions and PR Barton Seaver Sharon Charny
Ian Foster
Mary Wagstaff

Creating a Memorable The Argentine Gold Emerging Trends:

Rioja in the Twenty-First Budgeting for Profits:
Guest Wine Experience Medals: Malbec and What Will the Next Five Brainstorm with the
Century How to Read Your
Mark Vaughan, Beyond Years Bring? Best—You!
Ana Fabiano Restaurant’s Vital Signs
moderator Nora F. Favelukes Sandy Block, MW, Mary Wagstaff
Mick Lamond
moderator

Sauces and Condiments:

Best Lead Actor in The W.J. Deutsch Wine
Luxury Dishes without
Pairing Decisions Nose-to-Tail Cooking & Oyster University
Luxury Ingredients
Evan Goldstein, MS and Jamie Bissonette Jorge Hernandez and
Kent Rathbun
Joyce Goldstein Rowan Jacobsen

Sin City Cocktails: Gin Cocktails through

Running a Multilevel the Ages Drink Like You Eat:
The Aperitif Festive Libations to
Beverage Operation Simon Ford, The Bar Chef–
Francesco Lafranconi Warm Winter Profits
in Las Vegas Jim Meehan, and Kitchen Connection
Tony Abou-Ganim
Patricia Richards Dan Warner Adam Seger

Adding Value to
Your List Without Finger Lakes Riesling
Breaking the Bank Bob Madill, moderator
Bill Edwards, moderator
La Bella
Vita
 Tony Abou-Ganim* is co-owner of Bar
Milano in Gramercy Park, New York City;
proprietor of The Modern Mixologist in Las
Vegas; and a frequent contributor to Santé.
He won the Iron Chef America competition
with Mario Batali; released his first DVD,
Making Great Cocktails at Home; and was featured on the Food
Network program Raising the Bar: America’s Best Bar Chefs.
Alison Arnett was the restaurant critic
of the Boston Globe for 15 years, and her
culinary and wine columns and articles
frequently run in the newspaper’s travel,
food, and business sections and in Boston
magazine. In addition, she serves as a
consultant for Boston-area restaurants, including L’Espalier,
Sel de la Terre, Davio’s, Avila, and Burtons Grill.
Ken Arnone, CMC, is owner of KA-CMC
LLC, a consulting and catering company
that specializes in restaurant operations
evaluation, training, and signature-recipe
development. Throughout his 28-year
career, he has served such prominent
clients as Pepsi Co., Ernst and Young, Marriott International,
and Renaissance Hotels.
Michiel Bakker,* Starwood Hotels
& Resorts Worldwide Inc.’s senior
director of food and beverage, has 17
years of experience in all aspects of
hotel management, including food and
beverage, administration, rooms, and
marketing. He earned an MBA in 1992 and a master’s
degree in hospitality administration at the University of
Nevada in Las Vegas in 2006.
Jamie Bissonnette, executive chef
at Toro (Ken Oringer’s Spanish tapas
restaurant in Boston), is noted for
his expertise in utilizing “nose to tail”
techniques and his passion for house-cured
meats. He’s worked in some of Boston’s
most celebrated kitchens, including KO Prime, Pigalle, and
Eastern Standard. He was named Improper Bostonian’s Rising
Star Chef in 2007.
John Blazon, MS, is a wine consultant
for Royal Caribbean Cruise Lines. He is
revamping the company’s entire fleet of
wine offerings with a specific focus on the
upcoming launch of the Oasis of the Seas,
which is set to sail in November 2009. In
the past, he worked for 13 years as manager of wine sales
and standards with Walt Disney World Resort.
Sandy Block, MW,* joined Legal
Speakers & Chefs
Sea Foods as vice president of beverage
operations in 2004. He writes and lectures
widely in the United States and abroad.
His credits include a tenure as wine editor
at the Improper Bostonian and contributions
to the Quarterly Review of Wines, the Boston Business Journal,
and Boston magazine. He has developed curricula for wine
studies at Boston University, the Boston Wine Center, and
The Cambridge School of Culinary Arts.
Michael Bonadies is president and
CEO of 21c Museum Hotels, a luxury,
art-driven hotel brand, and Proof on
Main restaurant. He is also a contributor
to Santé. In 1996 he won the James
Beard Foundation Journalism Award for
magazine articles on spirits, wine, and beer, and in 1998
he published Sip by Sip: An Insider’s Guide to Learning All
About Wine.
Sharon Charny, CBP, CTC, is a
regional director of national accounts for
the Charmer Sunbelt Group. A 20-year
food-and-wine-industry veteran, she has
employed her food and wine knowledge
to create innovative and successful
wine programs for hotels, caterers, and white-tablecloth
restaurants. Recently, she was the wine educator and speaker
for the American Culinary Federation and the James Beard
Foundation.
Longteine “Nyep” de Monteiro
is the founding chef of The Elephant
Walk Cambodian restaurant, with
three locations in the Boston area. De
Monteiro traveled the world with her
diplomat husband before immigrating to
France and opening her first restaurant there. In 1990, she
immigrated to the United States and opened The Elephant
Walk in Somerville, Massachusetts. It was named one of
Esquire’s Best New Restaurants of 1992.
Nadsa de Monteiro was born in
Cambodia and raised in Yugoslavia, the
Philippines, Taiwan, and France. She
draws on her international background,
lessons from her mother, and studies with
Michelin Chef Yves Thuriés in Cordes,
France, and at The Cambridge School of Culinary Arts in
Cambridge, Massachusetts, for culinary inspiration.  She is
executive chef at The Elephant Walk’s three Boston-area
locations.
Speakers & Chefs John Doherty is a principal of Wolfpack
Hospitality. He is best known for his
30-year tenure as executive chef at The
Waldorf=Astoria. In 2006 Doherty unveiled
The Waldorf=Astoria Cookbook. In addition to
many other professional accomplishments,
he has served on advisory boards for City Harvest and the
Culinary Institute of America.
Brian Duncan,* wine director at
Chicago’s BIN 36 Restaurant Group, has
spent nearly ten years focused on making
wine approachable and fun for all. He is a
two-time James Beard Foundation award
nominee and 2008 Gourmet Wine Cellar
Wine Director of the Year. His passion for wine shows in
all his ventures, including creating his own award-winning
wines under the BIN 36 brand name.
Bill Edwards* is vice president of
national account sales for Southern Wine
& Spirits of America. He established
the Wine Institute of Napa Valley,
a beverage-education program for
restaurant managers; launched a first-to-
market premium well program, elevating brand exposure,
consumer satisfaction, and profitability; and introduced
category management to adapt the business-strategy
discipline across all beverage categories and to drive
consumer-based incremental sales.
Ana Fabiano is a founding member
of Wines from Spain and the creator of
SANA Associates. For over two decades
she has specialized in Spanish culture, and
she contributes an exceptional level of
knowledge to the promotion of Spanish
products in US markets. As a result of her work within the
Rioja region, she was appointed brand ambassador for
Vibrant Rioja and the US representative for the DOCa Rioja
in 2008.
Nora Favelukes has held many
prestigious positions, including national
sales manager for Billington Distributors,
director of fine wines for Palm Bay
Imports, and president of the Wine
Council of Argentina in the United States.
In 1995 she launched her own business: QW Wine Experts
(Quantum Wines), a consulting firm. She directs the Wines
of Argentina and Carolina Wine Brands accounts. writing and contributing to dozens of
Simon Ford oversees the brand training
and education for Pernod Ricard USA
and is the international ambassador for
Plymouth Gin. In addition to marketing
high-profile brands, Ford has experience
in many diverse aspects of the beverage
business, including running a wine shop, opening some
of England’s most lauded cocktail bars, and judging spirits
competitions. He received the award for Best Brand
Ambassador at Tales of the Cocktail 2007.  
H. Stuart Foster is the director of
business development for the national
on-premise division of Moët Hennessy
USA. He has over 17 years of international
experience with brand and trade marketing
in Champagne, wine, and spirits. He is
responsible for developing MHUSA’s business in the hotel,
casino, nightlife, and high-end restaurant markets.
Ian Foster, regional vice president of
Bevinco Corp., writes about improving bar
profitability for industry publications. He
publishes Bevinco’s Booz Nooz, a leading
industry newsletter. Along with the
California Restaurant Association (CRA),
Foster led the successful fight to change that state’s tax laws,
which the CRA estimates will result in yearly savings of $3
million to $4 million for CRA members.
Gale Gand* is executive pastry
chef/partner of restaurant TRU, which
has received four stars from Mobil and five
diamonds from AAA. She was host of the
Food Network’s Sweet Dreams, which aired
for eight years, and is the author of seven
books. Her latest book is Gale Gand’s Brunch!. She is a James
Beard Foundation Outstanding Pastry Chef and host of The
Answered Chef, an online cooking series at answerstv.com.
Evan Goldstein, MS,* is president and
chief education officer of Full Circle Wine
Solutions Inc. He served two terms as
American Chapter chairman of the Court
of Master Sommeliers and has authored
two books: Perfect Pairings: A Master
Sommelier’s Practical Advice for Partnering Wine with Food and
its sequel, which is expected in the spring of 2010.
Joyce Goldstein is best known for
cookbooks. In addition, she works as a
restaurant- and food-industry consultant.
For 12 years she owned Square One,
a Mediterranean restaurant in San
Francisco. She is a founding member of the association of
Women Chefs & Restaurateurs and a member of the James
Beard Foundation’s awards committee.
Discover your
inner tango.
Discover the great
wines of Argentina.

www.winesofargentina.org

US Representative:
QW Wine Experts
(877) 392 5730
info@qwwineexperts.com
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 Jorge R. Hernandez is the director
of corporate education and training for
W.J. Deutsch & Sons. Since 1983, he has
worked in a variety of roles in the fine-
wine industry, including independent wine
consultant. His previous employers include
Monsieur Touton Selection, R.H. Phillips, Kendall Jackson’s
Artisans and Estates, Seagram Chateau and Estate Wines
Company, and Diageo.
Bill Irvin* is vice president and director
of operations for Kooper’s Tavern, Sláinte
Irish Pub, and Woody’s Rum Bar and
Island Grill, all in Maryland. He has been
an honored guest and educator at Epcot’s
Food and Wine Festival and was voted one
of Maryland’s top 40 businesspeople under 40 years old by
the Baltimore Business Journal.
Rowan Jacobsen writes about food, the
environment, and the intersection of the
two. His work has appeared in the New York
Times, Saveur, Newsweek, and Eating Well. He
is the author of A Geography of Oysters, The
Living Shore, and the forthcoming American
Terroir. For A Geography of Oysters, he spent a year traveling
the country and sampling its oysters.
Karen King is a sales manager with
Winebow, Inc., in Montvale, New Jersey.
She worked for 20 years with the Union
Square Hospitality Group, where she served
as wine director and beverage director for
several locations. King has taught wine
classes for the French Culinary Institute and the Institute
of Culinary Education, served as a wine-competition judge,
and sat on the New York Times wine-tasting panel.
Francesco Lafranconi, the national
director of mixology and spirits education
for Southern Wine & Spirits of America,
has worked in many of Europe’s finest hotel
bars. In 2000 he founded the Southern
Wine and Spirits’ Academy of Spirits and
Fine Service, a unique 12-week educational program and
the only one in the United States to be recognized by the
International Bartenders Association.
Michael (Mick) Lamond, CPA, MST,
is the chief financial officer for Newport
Harbor Corporation. He directs all
financial functions of the $40 million
hospitality company and its subsidiaries,
including Castle Hill Inn & Resort, The
Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar &
Grille, Waterman Grille, The Boat House Restaurant, The
Smokehouse Café, TRIO, and Hemenway’s Seafood Grill &
Oyster Bar.
Jamie Leeds worked as an executive
Speakers & Chefs
chef at the Washington Terrace Hotel
and as a consultant for New York’s Myriad
Restaurant Group and Chicago’s Lettuce
Entertain You Enterprises before opening
her first restaurant, the 65-seat Hank’s
Oyster Bar in Washington DC. She opened a second Hank’s
Oyster Bar in September 2007 and CommonWealth in
July 2008. She is the president-elect of Women Chefs &
Restaurateurs.
Bryan Lockwood is the president and
partner of Tavistock Restaurants LLC in
Emeryville, California. An industry veteran
of more than 31 years, he has worked with
different companies as principal, investor,
franchisor, franchisee, consultant, and
CEO. He spearheaded the Tavistock Learning Center at
the Napa Valley Grille in Yountville, California. The center
provides culinary and oenological training for the group’s
general managers and executive chefs.
Bob Madill is a founding member,
general manager, and winegrower of
Sheldrake Point Vineyard in Ovid, New
York. He has worked in the wine industry
in Ontario, Canada, as a sales rep, wine
importer, wine judge, and educator.
Madill is the president of the Cayuga Wine Trail, the chair
of the Finger Lakes Wine Alliance, and a board member of
the International Riesling Foundation.
Jim Meehan is a New York City–based
bar operator, consultant, and writer. He
worked for Gramercy Tavern and The
Pegu Club before becoming general
manager of PDT, a hidden cocktail lounge
in the East Village. Meehan contributes to
Food & Wine’s annual cocktail book and to Sommelier Journal,
and his cocktails have been featured on television, on radio,
in books, and in magazines locally and internationally.
Matthias Merges, executive chef,
has spent more than 14 years at Charlie
Trotter’s and currently directs service at
both Charlie Trotter’s and Restaurant
Charlie. He has collaborated very closely
with Chef Trotter in numerous projects,
including the elaboration of The Kitchen Sessions series and
Chef Trotter’s involvement in awarded international events.
Chef Merges’s participation has been integral to all aspects
of the organization.
Speakers & Chefs Maureen Pothier, CEC,* is department
chair at the College of Culinary Arts at
Johnson & Wales University in Providence,
Rhode Island. She specializes in seafood,
food-and-wine pairing, and menu and
recipe development. Formerly, Pothier was
executive chef and co-owner of the Blue Point Oyster Bar in
Providence. She serves on the board of directors and is the
president of Women Chefs & Restaurateurs.
Kent Rathbun is the chef/owner of
Abacus restaurant in Dallas and Jasper’s
restaurants in Plano, Austin, and The
Woodlands, all in Texas. He has appeared
on several national television programs,
including the Food Network’s Iron Chef
America, where he and restaurateur brother Kevin Rathbun
conquered Bobby Flay. He has earned coverage in the
nation’s leading magazines, including Better Homes and
Gardens, Bon Appetit, Elle, and Esquire.
Conrad Reddick, MS, has been a
vital member of the wine team at Charlie
Trotter’s for more than six years. Conrad
collaborated with Chef Trotter in the
creation of the book Lessons in Wine Service.
He currently directs the beverage program
for both Restaurant Charlie and Charlie Trotter’s.
Patricia Richards oversees the creation
process of hotel specialty cocktails for
Wynn/Encore Las Vegas. She is the first
female in Las Vegas to hold a position
of this kind. While focusing on bringing
standardized recipes and seasonal cocktail
menus to the property and educating staff members with
extensive training courses, she concentrates on consistency
and innovation.
Glenn Schmitt* began his hospitality
career waiting tables and taking DJ
gigs in 1980. He became director of
entertainment marketing for Stuart
Anderson’s restaurants, earning accolades
for innovation and concept marketing. In
1991 Glenn started MarkeTeam Inc. The company focuses
on creating simple, effective, and fun sales promotions
and has earned a client list that includes Disney, Royal
Caribbean Cruise Lines, The Melting Pot, and Hyatt Hotels.
Barton Seaver* is executive chef at Blue
Ridge in the Glover Park neighborhood in
Washington DC and a fellow at Blue Ocean
Institute in East Norwich, New York. In
addition to cooking, Seaver is a writer and
advocate who believes that sustainability
begins with people. He works to utilize local produce,
sustainable seafood, and eco-friendly practices.
Adam Seger* is the general manager
and mixologist for Chicago’s Nacional 27,
where he brings the kitchen’s techniques
and ingredients into the bar. Dubbed
“The Charlie Trotter of Cocktails” by
Newcity magazine, Seger is working on his
first book, Whet: Drink Like You Eat. When he’s not mixing
or writing, Seger creates original craft distillates for The
Alchemy Spirits Company.
Piero Selvaggio is chef/owner of
Valentino Restaurant Group, which
includes Valentino in Santa Monica,
California; Valentino Las Vegas; Giorgio
Italian Restaurant in Las Vegas; and PS
Valentino Vin Bar in Houston. Hailing
from the small hilltop town of Modica on the southeastern
coast of Sicily, Selvaggio opened his first restaurant in 1972.
Throughout his career, he has been a pioneer of authentic
modern Italian cuisine.
Jason Smith, MS,* is director of wine
for Bellagio Resort + Casino. He directs all
wine operations for the AAA five-diamond
resort, including overseeing wine sales
and service for 32 venues; managing a
50,000-bottle, 5,000-selection inventory;
and leading wine education for the resort’s 3,500 service
employees, who include 15 sommeliers and two Master
Sommeliers. In 2008 Smith was selected as Las Vegas’s Best
Sommelier/Wine Director.
Ray Srp* is master mixologist at the
Bellagio Resort + Casino, where he
oversees the cocktail program for 22 bars
and teaches drink preparation to a staff
of nearly 500 employees. He was named
as one of Playboy’s Top 10 Bartenders in
America, was inducted into the Bartender’s Hall of Fame,
and has served as the national vice president for the United
States Bartenders’ Guild.
Madeline Triffon, MS, is the director
of wine and beverage for the Detroit-based
Matt Prentice Restaurant Group, where
she is responsible for wine service and
beverage programs for four fine-dining
and three casual venues. She has served
as chair of the American Chapter of the Court of Master
Sommeliers, as well as scholarship chair. She sits on the
board of the American Chapter.
 Charlotte Voisey’s career began in
London and continued with management

Thank you to our

positions in cocktail bars in Barcelona and
Buenos Aires. In 2002 she opened Apartment
195, which was named London’s Bar of
the Year, and in 2004 she was given the UK
Bartender of the Year award. In 2006 Charlotte officially made 2009 Contributors
the move stateside, joining William Grant & Sons USA to
represent her favorite brand, Hendrick’s Gin.
and Affiliates
Bob Waggoner has earned Food &
Wine’s Reader’s Favorite Chef in America
award, James Beard’s Rising Stars of the 21st
Century in 1999, an honorary doctorate from
Johnson & Wales University, and the French
government’s l’Ordre du Mérite Agricole.
He worked for more than ten years as executive chef of the
contributors
Charleston Grill in South Carolina, during which time he
wrote The Charleston Grill Cookbook. Currently, he is working on
a cooking show for PBS television.

Mary Wagstaff* founded public relations

and marketing firm Wagstaff Worldwide in
1999. The company has offices in Los Angeles,
Chicago, and San Francisco and represents
restaurant, hotel, and wine clients around
the world. She has represented nine of Food
& Wine’s Best New Chefs between 2000 and 2008 and six of
Esquire’s Best New Restaurants between 2005 and 2008.
In 2006, Chivas Brothers appointed

Dan Warner is global brand ambassador

for Beefeater Gin. He brings over 12 years’
experience in the industry to the role, eight
of which were in the London bar scene, at
such establishments as Bank Group, Zander,
Lonsdale, and The Hospital Members Club.
Warner is the 2003 Theme magazine Bartender of the Year.

Richard Young is senior engineer and

director of education at the Food Service
affiliates
Technology Center in San Ramon, California.
The research facility works with restaurants,
manufacturers, trade associations, utilities,
and state and federal governments to improve
energy efficiency within the food-service industry specifically.
Most of Young’s efforts are concentrated on translating
scientific research into practical uses for restaurants.

Kevin Zraly is the founder and teacher

of the Windows on the World Wine School,
which has graduated over 18,000 students.
His book, Windows on the World Complete Wine
Course, has sold 2.5 million copies, making
it the best-selling wine book in the United
States. Over his 30-year teaching career, he has earned dozens
of prestigious awards and has studied winemaking techniques
in all the major wine regions of the world.

* Executive Board Member

Capture Every
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American Culinary Federation
180 Center Place Way; St. Augustine, FL 32095
p: 800-624-9458; f: 904-825-4758
www.acfchefs.org
Cathy Sterling, Director of Development & Membership
csterling@acfchefs.net
The American Culinary Federation (ACF) is the largest
professional organization of chefs and cooks with an
estimated 21,000 members in over 240 chapters nationwide.
Culinary competition, professional certification and
program accreditation are all programs the ACF administers.
Members join for these educational programs and grow
through participation in professional development.
American Mussel Harvesters, Inc.
165 Tidal Dr.; North Kingstown, RI 02852
p: 401-294-8999; f: 401-294-0449
www.americanmussel.com
Matthew DiMatteo, Representative
mattdimatteo@americanmussel.com
We are a fully integrated live mussel, oyster, and clam
company. We grow, harvest, pack, ship, and market live
shellfish to seafood restaurants, retailers, and distributors.
We’re one of the largest producers of mussels in North
America and have formed strategic alliances with
independent shellfish farmers who focus on growing and
leave the marketing to us.
Bacardi USA, Inc.
2100 Biscayne Blvd.; Miami, FL 33137
p: 305-573-8600 ext. 1421; f: 305-576-0874
www.bacardi.com
Joe Gerbino, Senior Manager of Corporate Communications/Public
Relations; jgerbino@bacardi.com
Bacardi USA, Inc., is the United States import, sales,
and marketing arm of one of the world’s leading spirits
and wine producers. The company boasts a portfolio
including Bacardi rum, the world’s best-selling rum; Grey
Goose vodka, a world leader in superpremium vodka;
Dewar’s Blended Scotch whisky, the best-selling blended
Scotch whisky in the United States; and other leading and
emerging brands.
Bevinco
510–505 Consumers Rd.; Toronto, Ontario, Canada M2J 4V8
p: 416-490-6266; f: 416-490-6899 Klio Demetriou, Commercial Attaché;
www.bevinco.com
Krista Recoskie, Marketing Manager; krista@bevinco.com
Every year, the hospitality industry loses 25 percent due
to theft, overpouring, carelessness, and waste. Since 1987,
Bevinco’s Liquor Inventory Control System has helped bar,
nightclub, and restaurant owners save money and grow
their businesses. Through on-site analysis and auditing of
liquor, beer, and wine inventory, Bevinco experts identify
losses and develop corrective strategies that result in
substantial savings for clients.
Cargill Salt
Exhibitor & Sponsor Details
12800 Whitewater Dr.; Minnetonka, MN 55343
p: 800-377-1017; f: 800-377-1027
www.diamondcrystalsalt.com
Lisa Seiple, Marketing Coordinator; lisa_seiple@cargill.com
Cargill is the creator of Diamond Crystal Salt, a brand
you know and trust to develop the goodness and enhance
the natural flavors of your food. With headquarters in
Minneapolis, Cargill creates a wide variety of products to
nourish the world.
The Charmer Sunbelt Group
60 E. 42nd St., Suite 1915; New York, NY 10165
p: 212-699-7000; f: 212-699-7093
www.charmer-sunbelt.com
Paige Odabashian, Communications & Marketing Manager;
podabashian@c-sg.com
The Charmer Sunbelt Group (CSG) is a leading national
distributor of fine wines and spirits. A family-owned business
group of privately held companies, CSG proudly serves as
the critical link between wine and spirit suppliers and the
retail outlets where alcoholic beverage brands are legally and
responsibly sold and enjoyed. The company employs more
than 7,000 associates at local distributor houses in 13 states
and the District of Columbia.
Chefs Collaborative
89 South St., LL; Boston, MA 02111
p: 617-236-5200; f: 617-236-5272
www.chefscollaborative.org
Melissa Kogut, Executive Director; melissa@chefscollaborative.org
Chefs Collaborative is the leading nonprofit network of chefs
that fosters a sustainable food system through advocacy,
education, and collaboration with the broader food
community. The organization advocates for sustainability in
the greater food community, provides chefs with the tools
necessary to make sustainable purchasing decisions, and
connects chefs and sustainable food producers.
Cyprus Embassy Trade Center
13 East 40th St., New York, NY 10016
p: 212-213-9100; f: 212-213-2918
www.cyprustradeny.org
Aristos Constantine, Trade Commissioner of The Republic of Cyprus;
ctcny@cyprustradeny.org;
klio.demetriou@cyprustradeny.org
The Cyprus Trade Center is a diplomatic government
representation office and the official trade development and
promotion office of the Republic of Cyprus in the United
States. Its general mandate is to promote, assist, and develop
Cyprus’s international trade.
DiRoNA
455 South Fourth St., Suite 650; Louisville, KY 40202
p: 502-583-7855; f: 502-589-3602
www.dirona.com
Kevin Hall, Executive Director; khall@hqtrs.com
Restaurants that achieve the DiRoNA distinction include
all cuisines across the United States, Canada, and Mexico.
To date, fewer than 800 restaurants have earned the
right to call themselves a DiRoNA restaurant and display
this achievement of distinction in dining. To qualify, a
restaurant must be in operation for two years under the
same concept and pass a rigorous anonymous inspection.
Ambience, wine list, cuisine, service, and check accuracy
are scored, and only those who pass on all levels are offered
membership.
Duckhorn Wine Company
1000 Lodi Lane; St. Helena, CA 94574
p: 508-588-9585; f: 508-588-9585
www.duckhorn.com
Michael Brehart, Director of National Accounts;
michael@duckhorn.com
Cofounded by Dan and Margaret Duckhorn in
1976, Duckhorn Vineyards has been crafting classic
Bordeaux varietals from the Napa Valley for 30 years.
This winemaking tradition has grown to include seven
meticulously farmed estate vineyards located throughout
the various microclimates of the Napa Valley. Focused
on quality and consistency, these estate vineyards are an
essential element in making wines of distinction.
FIJI Water
11444 W. Olympic Blvd., Suite 210, Los Angeles, CA 90064
p: 310-312-2876; f: 310-312-2828
www.fijiwater.com
Ambereen Renfro, Executive Director of National Accounts &
Business Development; ARenfro@FijiWater.com
FIJI Water is the number-one premium bottled water in
the United States and a favorite among chefs and hotels.
Bottled at the source in Fiji, the water is protected from
pollution by an artesian aquifer protects until consumers
open the bottle. Its unique mineral profile results in a
refreshing taste. FIJI Water is the first carbon negative
bottled water and is committed to protecting the largest
rainforest in Fiji and the Fijian community.
Premium bottled water
for the 2009 Santé Restaurant
Symposium is provided by Fiji Water.
Finger Lakes Wine Alliance
P.O. Box 1018; Geneva, NY 14456
p: 315-789-1776; f: 315-789-3993
www.fingerlakeswinealliance.com
Bob Madill, Chairman; bob@sheldrakepoint.com
Jessica McGuigan, Board Coordinator; jmcguigan@genevany.com
New York’s Finger Lakes region is home to over 100
wineries. As the leading cool-climate region in the United
States, producers offer a range of exceptional fresh,
energetic, fruit-nuanced white wines at exceptional values.
Riesling, a Finger Lakes star, and other varietals such as
Pinot Gris, Gewürztraminer, Traminette, and Chardonnay
combine Finger Lakes regional cool-climate expression and
accessibility.
Harney & Sons Fine Teas
P.O. Box 665; Salisbury, CT 06068
p: 518-789-2410; f: 518-789-2115
www.harney.com
Lisa Prindle, Sales and Marketing Manager;
lisa@harneyteas.com
Imperial Brands, Inc.
11505 Fairchild Gardens Ave.; Palm Beach Gardens,
FL 33410
p: 561-624-5662; f: 561-624-5778
www.ibrandsinc.com
Christian Castren, Vice President of Sales, Emerging Brands;
ccastren@ibrandsinc.com
Imperial Brands, Inc., is an importer and marketer of
distinctive wines and spirits led by Sobieski Vodka—the
best-selling premium vodka in Poland and the recipient of
the highly coveted 2008 Impact magazine Hot Brand award.
Headquartered in Palm Beach Gardens, Florida, the company
is a US subsidiary of Belvédère S.A., one of Europe’s largest
producers and distributors of white spirits and wines.
Kerrygold/Irish Dairy Board
1007 Church St., Suite 314; Evanston, IL 60201
p: 847-492-8036; f: 847-492-8039
www.kerrygold.com/usa
Molly O’Loughlin, Brand Communications Manager;
moloughlin@idbusa.com
In Ireland, cows roam free in fresh air and graze in lush
pastures of tender grass. From this benign environment
and extraordinary diet comes milk so rich in beta-carotene,
it can turn butter and cheese into gold. The distinctive
natural color and exceptionally creamy flavor distinguish
Kerrygold Pure Irish Butter and cheeses from other
premium brands. Kerrygold USA dairy products are made
exclusively from the milk of grass-fed cows that are free of
growth hormones.

Kindred Spirits, Inc.
12000 Biscayne Blvd., Suite 504; Miami, FL 33181
p: 305-919-9911; f: 305-892-1681
www.kindredspiritsusa.com
Michelle Chernoff, Director of Business Development;
mchernoff@kindredspiritsusa.com
Kindred Spirits, Inc., is a beverage import and marketing
company with a select portfolio of premium wine and spirit
brands. Its brand portfolio includes Dry Sack and Dry Sack
15 Year Old sherries from Spain, Gran Duque De Alba
Spanish Brandy, Crema de Alba, Heering Cherry liqueur,
Xante liqueur, Martin Miller’s Gin, and Malt Trust Single
Barrel Cask Whiskies from Scotland.
KOLD-DRAFT
1525 East Lake Rd.; Erie, PA 16511-1088
p: 814-602-9883; f: 814-455-6336
www.kold-draft.com
Bob Weiss, Area Sales Manager; contact@kold-draft.com
KOLD-DRAFT is the premier ice machine brand for
discerning foodservice, bar, and hotel operations that
demand the highest quality. Since 1955, the company has
been manufacturing ice machines that produce the best
ice in the world. KOLD-DRAFT equipment makes pure
ice cubes in three sizes and crushed ice in two sizes to fill
any need for hotels, restaurants, bars, hospitals, and other
institutions. KOLD-DRAFT machines have a long life cycle
and a five-year warranty on all parts and labor, which makes
them the least expensive ice machines to own.
Lockwood Vineyard
9777 Blue Larkspur Lane, Suite 102; Monterey, CA 93940
p: 800-753-1424; f: 831-644-7829
www.lockwood-wine.com
Jim Cimarusti, Vice President of Sales and Marketing;
info@lockwood-wine.com
Lockwood Vineyard’s winemaker, Larry Gomez, crafts
single-vineyard wines of rich varietal character and
remarkable balance from grapes grown in their pristine
1,850-acre estate vineyard in southern Monterey County.
The site is known for its unusual shale-rich loam soil,
and the finished wines are true expressions of the estate.
Current wines offered include 2006 Sauvignon Blanc, 2006
Chardonnay, 2006 Block 7 Pinot Noir, 2005 Merlot, 2005
Cabernet Sauvignon, and 2006 Partner’s Reserve.
The following products are featured exclusively throughout the Symposium:
Exhibitor & Sponsor Details
MacFarlane Pheasants, Inc.
2821 South U.S. Hwy 51; Janesville, WI 53546
p: 877-269-8957; f: 608-757-7884
www.pheasantfordinner.com
Mary Jo Bergs, Food Product Sales;
dressedpheasants@pheasant.com
Nespresso
641 Lexington Ave., 32nd Floor; New York, NY 10022
p: 800-566-0751
www.nespresso-pro.com
William Chesna, Regional Sales Manager;
william.chesna@nespresso.com
Nespresso presents a unique coffee experience. The
selection of high-quality coffees, stylish business machines
designed to create a consistently perfect cup of coffee, and
services are customized to the specific needs of business
customers. The Nespresso range offers a huge variety of
profiles and aromas. Every Grand Cru in our range is
the fruit of a complex process of selection, assembly, and
roasting.
New Hampshire Lodging & Restaurant
Association
P.O. Box 1175; Concord, NH 03302-1175
p: 603-228-9585; f: 603-226-1829
www.nhlra.com
Michelle Whitenack, Events Manager; mwhitenack@nhlra.com
As the trade association for the hospitality industry, the
New Hampshire Lodging & Restaurant Association works
hard to promote excellence in customer service and
culinary arts. It works closely with the governor’s office,
the division of travel and tourism, and the legislature to
strengthen the industry and the state.
New York State Restaurant Association
409 Karner Rd.; Albany, NY 12205
p: 518-452-4222
www.nysra.org
Rick Sampson, President/CEO; ricks@nysra.org
The New York State Restaurant Association is an association
of members, for members, and by members. For over 70
years NYSRA has been dedicated to protecting, promoting,
representing, and educating our members so that they can
serve the public better. By pursuing this straightforward
goal, we have become one of the most effective trade
organizations in the state.
 Outside The Lines, Inc.,
& wineandhospitalityjobs.com
P.O. Box 2262; Sonoma, CA 95476
p: 707-933-0687
otlconsulting.com/wineandhospitalityjobs.com
Margie Tosch, President; margie@otlconsulting.com
Outside the Lines, Inc. & wineandhospitalityjobs.com
provide social media consulting, employee and customer
satisfaction survey consulting and design, executive
recruiting, and an industry-specific job board.
Palm Bay International
48 Harbor Park Dr.; Port Washington, NY 11050
p: 516-802-4700; f: 516-921-8405
www.palmbay.com
Melissa Walker, Events Manager; mwalker@palmbay.com
Palm Bay International, a premier name in imported fine
wines, offers one of the most valuable and comprehensive
portfolios of wines and spirits in the United States.
Comprising 75 brands from 11 countries, this portfolio
includes some of the world’s most prestigious wine estates
and distilleries and some of the most popular brands in the
industry. At Palm Bay we thrive on seeking out wines with
points of view shaped by origin, terroir, and winemaster.  QW Wine Experts—US Representative
The Perfect Purée of Napa Valley
2700 Napa Valley Corporate Dr., Suite L; Napa, CA 94558
p: 707-261-5100; fax: 707-261-5111
www.perfectpuree.com
Michele Lex, Director of Marketing; mlex@perfectpuree.com
The Perfect Purée of Napa Valley is the leading US
producer of premium fruit purees and concentrates.
Selling primarily to high-end restaurants, bars, hotels, and
casinos, the company features the Culinary Traditions
line, which boasts over 30 premium flavors ranging from
the staple to the exotic. In April 2009, The Perfect Purée
introduced Beverage Artistry, a line of premium beverage
blends developed for bar professionals. This unique frozen
line consists of unparalleled flavor profiles and freshness.
In the Exhibit Hall
Explore the latest in products and equipment at a
comprehensive professionals-only exhibition. Join
in the fun and spend the day tasting, observing,
and absorbing the best the industry has to offer!
The Exhibit Hall opens Monday at 10:30 AM
Pernod Ricard USA
401 Park Ave. South, 7th Floor; New York, NY 10002
p: 646-746-9069; f: 212-336-5500
www.pernod-ricard-usa.com
Simon Ford, Director of Trade Outreach and Brand Education;
simon.ford@pernod-ricard-usa.com
Pernod Ricard USA, a premium spirits and wine supplier in
the United States, produces, imports, and markets some of
the nation’s most prestigious spirits and wine brands. The
company is the largest business unit of Paris-based Pernod
Ricard.
Preiss Imports
10360 Sorrento Valley Rd., Suite E; San Diego, CA 92121
p: 858-458-9172; f: 858-458-9177
www.preissimports.com
Henry Preiss, President & CEO; preiss@preissimports.com
Preiss Imports, an exclusive importer of the finest spirits
from around the world, represents a diverse portfolio of
truly authentic products. For over 20 years, Preiss Imports
has cultivated a strong following from mixologists to
consumers alike.
for Wines of Argentina
136 East 55th St., Suite 3G; New York, NY 10022
p: 877-392-5730
www.winesofargentina.com.ar
Nora Z. Favelukes, President; info@qwwineexperts.com
Wines of Argentina is a private organization of wineries
working in unity to promote Argentine wines in foreign
markets. The organization offers its members an exciting
platform to expand awareness toward the brand image of
Argentine wines and increase volume sales in the export
market. Wines of Argentina brings tremendous energy
to the industry and has helped launched a new image of
Argentina around the world.
Ribera del Duero
Gregory White PR
32 Court St., Brooklyn, NY 11201
p: 718-403-9473; f: 718-403-9515
www.drinkriberawine.com
Helen Gregory, Parnter; info@gregorywhitepr.com
Drink Ribera. Drink Spain. Ribera del Duero salutes the
winners of the 2009 Santé Restaurant Awards. Ribera del
Duero provides a benchmark for quality in the Spanish
wine category. With an extreme climate perfectly suited
for grape-growing, Ribera del Duero wines represent
the pinnacle of Spanish winemaking and the ultimate
expression of Spain’s most noble grape: Tempranillo.
United States Bartenders’ Guild (USBG)
P.O. Box 82241; Las Vegas, NV 89180
p: 800-964-0052    p: 212-246-1760 ext. 706; f: 212-673-1943
www.usbg.org         www.grantusa.com
Liz Edwards, National Events and Marketing;  Kristen Hannah, Manager, On-Premise Events;
usbg_events@hotmail.com
The United States Bartenders’ Guild is a brotherhood of
beverage service professionals dedicated to the continued
refinement of the craft of the cocktail. Such refinement is
achieved through advanced product education, original
hand-crafted cocktail competitions, and aggressive
involvement with other professionals in the beverage
industry throughout the country and internationally.
The USBG’s main focus is to become the most skilled,
knowledgeable, and professional group of bartenders in
the industry.
Vibrant Rioja
320 W. 13th St., 7th Floor; New York, NY 10014
p: 646-218-6016, 646-218-6000
www.vibrantrioja.com
Ana Fabiano, Brand Ambassdor; anafabiano@vibrantrioja.com
Jill Paradiso, Assistant Brand Ambassador; jill@vibrantrioja.com
Vibrant Rioja is a trade campaign sponsored by the Rioja
Regulatory Wine Council. The organization promotes all of
the Rioja wines that have a presence in the US market and
provides promotional and educational materials about the
DOCa Rioja and its wines.
Wente Family Estates
5565 Tesla Rd.; Livermore, CA 94550
p: 925-456-2300; f: 925-456-2301
www.wentevineyards.com, www.murrietaswell.com,
www.tamasestates.com
Nicole Quandt, Senior Marketing Manager;
nicole.quandt@wentevineyards.com
Nestled in the beautiful Livermore Valley, one hour east of
San Francisco, Wente Family Estates encompasses Wente
Vineyards, Murrieta’s Well, and Tamás Estates. Sourcing
fruit from sustainably farmed estate vineyards located in the
Livermore Valley and Arroyo Seco regions of California,
each winery offers its own distinct portfolio of wines from
small-lot rarities to those for everyday enjoyment. Owned
and managed by the fourth and fifth generations, the
Wente family vineyard celebrates more than 125 years of
winemaking excellence.
William Grant & Sons, USA
Exhibitor & Sponsor Details
200 Park Ave. South, Suite 1218; New York, NY 10003
kristen.hannah@wgrant.com
William Grant & Sons, Ltd., is an independent family-
owned distiller headquartered in the United Kingdom
and founded by William Grant in 1886. Today, the super-
premium spirits company is run by the fifth generation
of his family. Among the most recent accolades for the
well-awarded company, the prestigious International Spirits
Challenge named William Grant & Sons the Distiller of the
Year for the third time in four years.
Winebow
75 Chestnut Ridge Rd.; Montvale, NJ 07645
p: 201-445-0620; f: 201-445-9869
www.winebow.com
Marilyn Krieger, Director of Public Relations; info@winebow.com
Winebow, Inc., is a major importer and distributor of wines
and spirits from around the world. Winebow is a leading
importer of premium Italian wines under the Leonardo
LoCascio Selections label. Within the Winebow Brands
International and Emerald Wines divisions, Winebow has a
growing import portfolio of quality wines from Argentina,
Austria, Chile, Germany, New Zealand, Portugal, and Spain;
Bruichladdich whisky from Islay, Scotland; Pitú Cachaça
from Brazil; and Japanese Sake from Akita and Niigata.
Winebow also includes subsidiary Click Wine Group, a
Seattle-based company that owns and imports wine from
around the world based on signature varietals.
Wines from Spain—Trade Commission of Spain
405 Lexington Ave., 44th Floor; New York, NY 10174
p: 212-661-4814; f: 212-972-2494
www.winesfromspainusa.com
Katrin Naelapaa, Director; knaelapaa@mcx.es
Jose Guerra, Associate Director; jguerra@mcx.es
What makes the wines of Spain so special? It all starts with
grapes like Tempranillo, Garnacha, Verdejo, and Albariño;
a wonderful climate; superior vineyard sites; and some of
the world’s most visionary winemakers. Stop by the WFS
tables to sample some of the most sought-after wines in
the marketplace. Wines from Spain, a division of the Trade
Commission of Spain in New York, promotes the image of
quality for Spanish wines and spirits through its educational
and promotional programs and tastings.

Exhibitor & Sponsor Details
W. J. Deutsch & Sons
108 Corporate Park Dr.; White Plains, NY 10604
p: 914-251-3282; f: 914-251-0283
www.wjdeutsch.com
Catherine Cutier, Public Relations Manager;
catherine.cutier@wjdeutsch.com
Founded in 1981 by Chairman William Deutsch, W. J.
Deutsch & Sons now boasts a roster of 29 award-winning,
premium, domestic, and imported wine brands. The
company offers excellent value throughout the portfolio,
from the most popular consumer-driven names to prestige
boutique brands. W. J. Deutsch has built category leaders,
including the best-selling brand, the number-one imported
brand, and the number-one Australian and French brands
in the United States.
Women Chefs & Restaurateurs
455 S. Fourth St., Suite 650; Louisville, KY 40202
p: 877-927-7787; f: 502-589-3602
www.womenchefs.org
The mission of Women Chefs & Restaurateurs (WCR) is
to promote and enhance the education, advancement,
and connection of women in the culinary industry.
Formed in 1993 by eight of the nation’s top women chefs
and restaurateurs, WCR has grown to a membership of
over 2,000. The group offers a variety of networking,
professional, and support services for members from all
sectors of the industry. They include culinary students,
restaurant owners, renowned chefs, food and beverage
managers, stars of popular cooking programs, and trend-
setting restaurants.
Wonderful Ethnic LLC
230 5th Ave., Suite 1008; New York, NY 10001
p: 212-683-5021; f: 212-683-5024
www.wonderfulethnic.com
Magdalena Plicha, Media Relations; magdalena@
wonderfulethnic.com
Wonderful Ethnic Imports LLC (WE) is an importer based
in New York with a large distribution network throughout
the United States. WE recently acquired Amerikus
Importers Corp. of New York, one of the premier importers
of wines from Greece and Cyprus. WE was formed to
acquire various importers of fine wines and spirits from
around the world.
Zonin USA
630 Peter Jefferson Parkway, Suite 110;
Charlottesville, VA 22911
p: 434-979-6180; f: 434-979-6188 www.zoninusa.com
John Pizzuto, Regional Manager; john.pizzuto@zoninusa.com
Zonin operates with the philosophy that fine wine should
not remain the pleasure of the few. The company strives
to offer wines of high quality to a large number of people.
The quality achieved by our vineyards and our personnel
and the care dedicated to vinification assure attainment of
that objective. Our estate vineyards honor the traditions of
the regions from which they come.
Over 20 years of
Flavor Perfection

We harvest only the best that

nature can offer - succulent
in flavor and vibrant in color.
Available year round. Perfect
for the kitchen and bar.

Experience the flavors of

Culinary Traditions™ and
Beverage Artistry® from The
Perfect Purée of Napa Valley.

Sloe and Easy

Source: Dana M. Bruner

1 ½ oz. Fruit of the Cocoa puree

¼ oz. Blood Orange Concentrate
1 oz. Plymouth Sloe Gin ®

½ oz. simple syrup

Combine all ingredients in a

cocktail shaker filled with ice.
Shake vigorously for 10 seconds
and pour into a martini glass.
Serve.
 Four Cheers! William Grant & Sons is proud to be
Distiller of the Year,
4 years running.

2005 2006 2007 2008

We’re honored that both the industry and our consumers constantly recognize our exceptional portfolio of brands,
and we’d like to acknowledge all the hard working people who have made the last four years so successful.
Thanks for all you’ve done to consistently make us #1.

PLEASE ENJOY RESPONSIBLY.

All products are imported and produced by William Grant & Sons, New York, NY GRANTUSA.COM