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It is our great pleasure to finally say, “Welcome to Ojai Food + Wine!” This event is several years in the making and was truly born from the passion of our team and some of our dearest friends from restaurants and wineries around the world. We’re humbled to share our home with you this weekend to celebrate some of the greatest food and wine luminaries. Over the next four days, we are delighted to present 46 unique events – seminars, cooking demos, lunches, dinners, grand tastings, and after-hours parties. It’s no small feat for these participating chefs, wineries, and panelists to step out of their daily operations and be here with us. To them, we say thank you from the bottom of our hearts. We are also grateful for the support of our wonderful friends at FOOD & WINE, OpenTable, Middleby, Jono Pandolfi Designs, Hedley & Bennett, and San Benedetto. Every detail of aprons, kitchen equipment, ceramics, water, and event logistics is made possible by their generosity. In addition to this weekend’s schedule of events, we are pleased to help amplify the missions of three foundations with meaningful connections to the hospitality trade. This year, we have made contributions to the Edible Schoolyard Project, The Roots Fund, and Wine Unify. Each of these deserving causes will be represented in select events over the next few days, and more information can be found later in this program. And finally, our sincere thanks to YOU, our food and wine enthusiasts, who make this weekend possible. On behalf of our team of over 800 hospitality professionals at Ojai Valley Inn, we are thrilled to welcome you to Ojai!
With gratitude,
Ben Kephart General Manager, Ojai Valley Inn
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TABLE OF CONTENTS
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PROPERTY MAP
SUNDAY EVENTS
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EVENT SPACES
TALENT
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THURSDAY EVENTS
WINERIES
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FRIDAY EVENTS
CHARITIES
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SATURDAY EVENTS
FAQ’S
INFORMATION
OJAI FOOD+WINE | (805) 640-2085 FOODANDWINE@OJAIVALLEYINN.COM EVENT HOSPITALITY DESK 3 PM – 7 PM WED 9 AM – 6 PM THURS-SAT 9 AM – 3 PM SUN CONCIERGE | (805) 640-3562 7 AM - 11 PM DISCOVER OJAI | (805) 640-3562 10 AM - 4 PM GOLF & SIGNATURE SHOP | EXT. 58 6:30 AM - 7 PM GOLF DRIVING RANGE
FITNESS CENTER | 7 AM - 11 AM ACCESS FROM 11 AM - 6 PM IS AVAILABLE WITH REGISTRATION AT THE SPA OJAI FRONT DESK. CAMP OAK FULL DAY | 9 AM - 4 PM HALF DAY | 9 AM - 12 PM; 1 PM - 4 PM NIGHT CAMP FRIDAYS & SATURDAYS | 5 PM - 10 PM ARTIST COTTAGE & APOTHECARY 10 AM - 6 PM PIXIE SHOP | EXT. 2116 10 AM - 4 PM
6:30 AM - 7 PM TUES-SAT
LIBBEY’S BOUTIQUE | EXT. 2116 9 AM - 7 PM MONDAY - FRIDAY 9 AM - 7:30 PM SATURDAY
6:30 AM - 3:30 PM SUN
INDIGO & PIXIE POOLS 7 AM - 10 PM
TENNIS SHOP
FOOD & BAR SERVICE 11 AM - 4 PM
8 AM - 12 PM & 1 PM - 5 PM MON - FRI
SPA OJAI & SPA POOLS 8:30 AM - 6:30 PM
8:30 AM - 7 PM MON
8 AM - 5 PM SAT 8 AM - 1 PM SUN BIKE KIOSK | 9 AM - 5 PM
SPA BOUTIQUE | EXT. 2007
SPA CAFÉ JUICE BAR & COUNTER 8 AM - 4 PM LUNCH 12 PM - 2 PM LIBBEY’S MARKET | EXT. 2252 7 AM - 9 PM JIMMY’S PUB | EXT. 6057 11 AM - 10 PM WALLACE NEFF HERITAGE BAR 4 PM - 10 PM IN-ROOM DINING | EXT. 56 BREAKFAST 6:30 AM - 11 AM ALL DAY MENU 11 AM - 10 PM DINNER 5:30 PM - 10 PM THE OAK | EXT. 6036 BREAKFAST 6:30 AM -9:30 AM SUNDAY 6:30 AM - 11 AM MONDAY-SATURDAY BRUNCH 9:30 AM - 2 PM SUNDAY LUNCH 11:30 AM - 2 PM MON.-SAT. DINNER 5:30 PM - 8:30 PM OLIVELLA | EXT. 57 DINNER 5:30 PM - 8:30 PM WED.-SUN.
9 AM - 6 PM
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Topa Court 2 Lobby & Reception
11 Shangri-La Guest Rooms 12 Orchard Garden
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Anacapa Ballroom
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14 Casa Loma 15 Orchard Guest Rooms
6 Garden Room 7 Libbey Boardroom 8 Nordhoff Room 9 Hacienda Guest Rooms 10 Shangri-La Pavilion
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16 Wallace Neff Guest Rooms 17 Hacienda Courtyard 18 Wallace Neff Courtyard 19 Wallace Neff Lounge 20 Demaret Room
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P Pixie Pool Café Q Indigo Pool Bar
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Golf Pro Shop Driving Range & Practice Greens Bicycles Artist Cottage & Apothecary Wishing Tree Spa Village, Salon, Boutique, & Pool Fitness Center & Lap Pool
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RED CIRCLES INDICATE OJAI FOOD + WINE EVENT SPACES 05
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THURSDAY | OCT. 26 | EVENTS
28 THURSDAY OPENING NIGHT RECEPTION | 6:30 PM - 9:00 PM Open to all ticketed patrons, the walk-around tasting will feature over a dozen chefs and more than 30 wineries with a spotlight on regional California wineries, along with some of the world’s best producers. Scheduled to appear: Nancy Silverton, Suzanne Tracht, Evan Funke, Gavin Kaysen, Nate Appleman, Claudette Zepeda, Daisy Ryan, Dave Beran, Mattia Agazzi, among others. Platinum ticketed patrons have VIP access at 6:00pm. LOCATION: THE FARMHOUSE
THURSDAY | AFTER-HOURS | 10:30 PM – 12:00 AM AFTER-HOURS PARTY PRESENTED BY VEUVE CLICQUOT LA GRANDE DAME Gold and Platinum ticketed patrons are invited to keep the good vibes going with DJ entertainment, light snacks, libations, and lounging at the fire pits are the perfect way to wind down. LOCATION: WALLACE NEFF LOUNGE
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EVENTS | OCT. 27 | FRIDAY
FRIDAY MORNING SEMINARS | 10:00 AM – 11:15 AM WINE SEMINAR | ICONIC WHITE WINES OF FRUILI WITH BOBBY STUCKEY AND CARLIN KARR Friuli-Venezia Giulia is a sub-alpine region in northeast Italy. Steeped in tradition, nestled at the foot of the Carnic and Julian Alps and bordered by Austria, Slovenia, and the Adriatic Sea, it is a region of immense cultural blending, geographical diversity, and idyllic beauty. Master Sommelier and Frasca Food & Wine Partner Bobby Stuckey will be joined by Frasca Hospitality Group Wine Director Carlin Karr to guide you through the region and lead a tasting featuring eight iconic wineries from Fruili.
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LOCATION: ANACAPA BALLROOM FOOD SEMINAR } CALIFORNIA CHEESES AND WINES WITH LAURA WERLIN Laura Werlin is a James Beard award-winning author of six books on cheese, a sought-after speaker, spokesperson, and media personality. You will taste six extraordinary cheeses alongside six wines, learn the stories of the producers, and find out the key to successful pairings. Laura will be joined in discussion by Tonya Pitts, Sommelier, and globally-renowned wine professional, writer, and changemaker. LOCATION: ANACAPA BALLROOM
3 CULINARY DEMO | TOP CHEF ALUMS BROOKE WILLIAMSON AND ANTONIA LOFASO Acclaimed cookbook author and two-time Top Chef competitor Antonia Lofaso and Top Chef and Tournament of Champions winner Brooke Williamson will team up in this collaborative cooking demo to show you how to make Ravioli Carbonara. Lofaso is praised for her modern interpretations of Italian classics and bold flavor choices while Williamson is known for her coastal California cuisine at Playa Provisions. The demo will be hosted by San Diego Magazine’s Troy Johnson.
28 LOCATION: THE FARMHOUSE KITCHEN WINE SEMINAR | HEITZ CELLAR TRAILSIDE + MARTHA’S VINEYARD REVIEW WITH CARLTON MCCOY A rare study of two iconic Napa vineyards side by side with Carlton McCoy Jr, Master Sommelier and CEO of Demeine Estates. Both vineyards have been under Heitz family ownership for several decades and produce stunning wines with the astonishing ability to age gracefully. Carlton will present four wines from each of these legendary vineyards while sharing the history of the vineyards and the winery. LOCATION: ANACAPA BALLROOM
3 FOOD SEMINAR | PETROSSIAN CAVIAR MASTER CLASS It has been almost 100 years since the Petrossian Family came to Paris and began a love affair between caviar and the City of Light. Discover how their passion and commitment to excellence have made the Petrossian name synonymous with timeless elegance, sophistication and the art of caviar. Christopher Klapp, General Manager of Petrossian West Hollywood will team up with Xavier Barlier of Maisons Marques & Domaines to lead an indulgent seminar of caviar and champagne - including a vintage preview of 2015 Louis Roederer Cristal.
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LOCATION: ANACAPA BALLROOM RESERVE WINE SEMINAR | THE HIGH BAR WITH MAGGIE HARRISON Maggie Harrison honed her skills at the legendary Sine Qua Non under Elaine and Manfred Krankl but it was the “ancient earth” of Oregon that most spoke to her. Her wines at Antica Terra are among the most celebrated and thought provoking, but this tasting is focused on wines that inspire her; the High Bar. An enthusiast’s dream tasting of rarities from different regions of the world that help support the aspirational beauty that Maggie creates in her wines every day. This seminar will explore eight different producers from various regions of the winemaking world.
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FRIDAY | OCT. 27 | EVENTS
FRIDAY LUNCH | 12:00 PM – 2:30 PM SOMEBODY FEED PHIL, THE LUNCH Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. Join Phil and friends for lunch - all guests will receive a signed copy of Somebody Feed Phil The Book.
28 LOCATION: THE FARMHOUSE GREAT ROOM THE STARS OF SAN FRANCISCO Nancy Oakes (Boulevard, Prospect) teams up with husband-and-wife duo Stuart Brioza and Nicole Krasinski (State Bird Provisions, The Progress) to create an unforgettable lunch celebrating some of The Golden City’s most beloved restaurants. Includes a family-style lunch and wine pairings. LOCATION: ORCHARD LAWN
13 THE EDIBLE SCHOOLYARD PROJECT WITH ALICE WATERS Alice Waters is a chef, author, food activist, and the founder of Chez Panisse in Berkeley. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act. Alice is the author of 16 books including her most recent We Are What We Eat: A Slow Food Manifesto.
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This special lunch features wine pairings by Scribe, founded in 2007 on a property that pioneered pre-prohibition Sonoma Valley winemaking–managed by fourth-generation California farmers and brothers, Andrew and Adam Mariani. LOCATION: OLIVELLA
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EVENTS | OCT. 27 | FRIDAY
FRIDAY AFTERNOON SEMINARS | 3:30 PM – 4:45 PM WINE SEMINAR | DOMAINE DE LA CÔTE WITH RAJAT PARR Dramatically rising to an elevation of 700 feet above the Santa Ynez River, the Domaine lies on an ancient 25 million year old siliceous (silex) and diatomaceous seabed seven miles from the Pacific Ocean. Purchased by Raj Parr and Sashi Moorman in 2013, the Domaine organically farms its vineyards and makes its wines with the philosophy of “add nothing; take nothing away.” Join Raj for a study of the Domaine’s two most celebrated vineyards, Bloom’s Field and La Côte; four vintages from each vineyard site.
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LOCATION: ANACAPA BALLROOM FOOD SEMINAR | TREASURES OF THE SEA WITH STEPHANIE MUTZ AND JUSTIN COGLEY Enjoy a sea-to-table conversation with Stephanie Mutz (Sea Stephanie Fish), legendary sea urchin diver who every chef seems to have on speed dial. Chef Justin Cogley (Aubergine) will join the conversation to share a couple of bites created with Stephanie’s catches. Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim from the James Beard Foundation, Relais & Châteaux, and earned their first Michelin star in 2021. LOCATION: ANACAPA BALLROOM
3 CULINARY DEMO | FOOD & WINE BEST NEW CHEFS Meet the most exciting emerging culinary talent in the U.S. today! Ojai is pleased to welcome Ana Castro (Lengua Madre) and Justin Pichetrungsi (Anajak Thai) to engage in a friendly cooking competition. The demo will be hosted by Khushbu Shah, FOOD & WINE Restaurant Editor. LOCATION: THE FARMHOUSE KITCHEN
28 WINE SEMINAR | THE MAGIC OF MARCASSIN The rich, opulent Pinot Noir and Chardonnay crafted at Marcassin is minimally produced and very hard to get a hold of. The 20-acre estate vineyard on the Sonoma Coast produces only 100 barrels annually. None of the wines interact with fining, filtering, or cold stabilization and are routinely aged for five years before they’re released. Marcassin is among California’s most highly acclaimed, intimidatingly rare treasures. This seminar will examine four vintages of Chardonnay and four vintages of Pinot Noir, each from Marcassin Vineyard.
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LOCATION: ANACAPA BALLROOM WINE SEMINAR | NAPA BLOCKBUSTER: PROMONTORY WITH WILL HARLAN The most recent winegrowing endeavor of the Harlan family—a venture undertaken by the second generation—Promontory is born of a wild territory hidden within the western borderlands of Oakville. Each successive vintage has revealed itself with increasing transparency, yet the essence of Promontory remains unaltered: a mineral-driven, weightlessly structured, and linear translation of the place’s intrinsic, untamed splendor. Join Will Harlan for an intimate experience and conversation, highlighting eight vintages of Promontory.
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LOCATION: ANACAPA BALLROOM RESERVE WINE SEMINAR | LOCAL LEGEND: SINE QUA NON WITH MANFRED AND ELAINE KRANKL There really is no wine producer like Sine Qua Non. Named after a Latin phrase meaning “without which, nothing,” SQN gives each new bottle in each new vintage a new name, a new label and a new bottle shape – all of which reflects their unique approach to winemaking. Manfred and Elaine will share eight different bottlings in this bucket-list peek behind the curtain of Sine Qua Non. LOCATION: THE FARMHOUSE FOYER
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FRIDAY | OCT. 27 | EVENTS
FRIDAY DINNER } 7:00 PM – 9:30 PM A VERY FRANCH DINNER WITH DAISY RYAN OF BELL’S
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Based in Los Alamos, Bell’s is a family-run, French-inspired bistro from Per Se alums Daisy and Greg Ryan. Since opening in March 2018, the restaurant has been the critical darling of California’s Central Coast, garnering praise from Food & Wine Magazine (Best New Chef), Esquire (Best New Restaurants), Conde Nast, Eater LA, and beyond. In 2021, the restaurant received a Michelin Star, validating its status as one of the state’s best destination restaurants. The multicourse dinner will be paired with the remarkable wines from Mail Road, one the premier wineries of the Central Coast. LOCATION: ORCHARD LAWN CALIFORNIA’S MICHELIN TWO-STAR CHEF DINNER Hosted at the Inn’s iconic event venue, The Farmhouse, revel in the opportunity to have some of California’s greatest culinary talent under one roof. Michael Cimarusti (Providence), Josiah Citrin (Melisse), and Matthew Kammerer (Harbor House) promise to deliver an epicurean evening for the ages—with epic wines to match. LOCATION: THE FARMHOUSE KITCHEN
28 THE KATO EXPERIENCE WITH JON YAO Inspired by flavors from Los Angeles and Taiwan, Kato has earned glowing accolades from Condé Nast Traveler, LA Times, Michelin Guide, and more. Condé Nast Traveler described Kato as “arguably one of the most exciting restaurants in Los Angeles,” while the LA Times named the restaurant number 1 in the 2019 best 101 restaurants list. Most impressively, the Michelin Guide California awarded Chef Jon Yao his first Michelin Star in 2019. The evening includes a multicourse dinner by Yao and wine pairings by Ryan Bailey.
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LOCATION: OLIVELLA DINNER IN MY ITALIAN HOME WITH NANCY SILVERTON Who wouldn’t dream of showing up at Nancy’s home in Italy for a dinner party? Join Nancy and special guests as she hosts an intimate dinner at a Tuscan-inspired private estate for an unforgettable evening of entertainment and some of the dishes that etched her name into culinary legendry. LOCATION: CASA ELAR
29 FRIDAY AFTER-HOURS | 10:30 PM – 12:00 AM AFTER-HOURS PARTY PRESENTED BY VEUVE CLICQUOT LA GRANDE DAME Gold and Platinum ticketed patrons are invited to keep the good vibes going with DJ entertainment, light snacks, libations, and lounging at the fire pits are the perfect way to wind down. LOCATION: WALLACE NEFF LOUNGE
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EVENTS | OCT. 28 | SATURDAY
SATURDAY MORNING SEMINARS | 10:00 AM – 11:15 AM WINE SEMINAR | PAIRS PERFECT WITH ADRIÁN GONZÁLEZ AND CHRIS HOEL Pairs Perfect is the creative brain child of MLB legend Adrián González and celebrity wine expert Chris Hoel. Adrián and Chris come from two different worlds, but they both share a love of good food, great drinks, and tons of fun! This seminar is sure to include some crazy wine pairings and an overall good time. LOCATION: ANACAPA BALLROOM
3 FOOD SEMINAR | EAT YOUR FLOWERS WITH LORIA STERN Loria’s vibrant edible botanical creations have been celebrated in Vogue, The New York Times, Harper’s Bazaar, and Oprah, among others. She incorporates natural plant dusts, pressed and fresh blooms, and naturally vibrant herbs and veggies into her cooking for playful, gorgeous, and nourishing meals. In this culinary demo, Loria will show you how to take advantage of nature’s edible bounty to create your own, and each seminar attendee will receive a copy of Loria’s new cookbook, Eat Your Flowers.
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LOCATION: ANACAPA BALLROOM CULINARY DEMO | GRILLED CHEESE BY NANCY SILVERTON WITH SPECIAL GUEST, RUTH REICHL First made famous from her years at Campanile, LA’s culinary queen will guide you through a seminar of elevating the grilled cheese sandwich from humble to remarkable. Take home recipes and (of course) some bites of grilled cheese included. The demo will be hosted by legendary food writer and Nancy’s dear friend, Ruth Reichl. LOCATION: THE FARMHOUSE KITCHEN
28 WINE SEMINAR | DAUVISSAT LA FOREST: A JEWEL OF CHABLIS René & Vincent Dauvissat are world-famous for their coveted Les Clos and Les Preuses. But insiders know of a third prize in their portfolio: the premier cru La Forest. Many knowledgeable observers regard La Forest as a near-equal, regularly achieving grand cru levels of expressiveness, depth and complexity. This seminar will explore eight vintages of Dauvissat La Forest. LOCATION: ANACAPA BALLROOM
3 WINE SEMINAR | BONNEAU DU MARTRAY CORTON-CHARLEMAGNE WITH MARY MARGARET MCCAMIC, MW Few wines stir the soul like great Burgundy. When you drink the best wines from the Hill of Corton, there is a sense that you are consuming more than the wine in your glass. Bonneau du Martray’s Corton-Charlemagne is unmistakable, with its steely, stony feel while at the same time exuding an opulence on the finish that distinguishes it from other Grand Crus. Join Mary Margaret McCamic, MW for a study of eight vintages of one of the most revered chardonnays in the world.
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LOCATION: ANACAPA BALLROOM RESERVE WINE SEMINAR | LEROY, GUARDIAN OF GREAT WINES “Leroy, absolute perfection. More than a model, the wines are an absolute reference. No other winery in the world holds itself to a higher standard in terms of exactitude in its viticulture.” La Revue du Vin de France. A dream tasting of eight vintages of Leroy will be presented in this swoonworthy seminar. LOCATION: THE FARMHOUSE FOYER
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SATURDAY | OCT. 28 | EVENTS
28 SATURDAY GRAND TASTING | 12:00 PM – 3:00 PM Open to all ticketed patrons, the walk-around tasting will feature over a dozen chefs and more than 30 wineries at Ojai Valley Inn’s signature venue, The Farmhouse. Scheduled to appear: Priedite Barbecue, Sumo Dog, Rossoblu, Loret0, CUCINA urbana, The Dutchess, Rare Society, among others. Platinum ticketed patrons enjoy VIP access at 11:30am. LOCATION: THE FARMHOUSE
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EVENTS | OCT. 28 | SATURDAY
SATURDAY AFTERNOON SEMINARS | 3:30 PM – 4:45 PM WINE SEMINAR | KOSTA BROWNE REGIONAL STUDY OF PINOT NOIR Join winemaker Julien Howsepian to explore the individual expression of California’s finest growing regions—the rugged and diverse Sonoma Coast, the foggy Russian River Valley, the chilly Santa Lucia Highlands, the coastal proximity of the Sta. Rita Hills and the wild, untamed Anderson Valley. The tasting will include eight Kosta Browne Pinot Noirs in total – including the winery’s newest venture into Burgundy.
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LOCATION: ANACAPA BALLROOM
MIXOLOGY SEMINAR | RARE VINTAGE SPIRITS BY SHAWN LICKLITER Bar Director of the Michelin-starred Manzke, Shawn Lickliter oversees a program of more than 100 bottles of rare and vintage spirits, including whisky, bourbon, rum, vodka, gin and an assortment of liqueurs, fruit brandies and eau de vie – some of which date back to the 1930s. Enjoy a peek into his program that received the Michelin guide’s Exceptional Cocktails award in 2022. LOCATION: ANACAPA BALLROOM
3 CULINARY DEMO | PASTA MAKING BY EVAN FUNKE Presiding over the kitchens at some of the toughest reservations to score in L.A., pasta whisperer Evan Funke (Funke, Mother Wolf, Felix) takes center stage and shares the secrets behind creating the world’s greatest comfort carb. Funke’s singular passion as a pasta maker and chef was solidified in Bologna, under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese. LOCATION: THE FARMHOUSE KITCHEN
28 WINE SEMINAR | STAR OF THE CENTRAL COAST: SAXUM WITH JUSTIN SMITH Saxum is unquestionably the most highly acclaimed Winery in Paso Robles focusing on producing exceptional Grenache, Syrah, and Mourvedre based blends from the Willow Creek District of Paso Robles. Winemaker Justin Smith will guide this seminar through a selection of eight different bottlings of Saxum. LOCATION: ANACAPA BALLROOM
3 FOOD SEMINAR | TRUFFLES FROM ALBA WITH JOHN MAGAZINO AND ANDREW FOSKEY The Chefs’ Warehouse’s John Magazino is one of the world’s leading truffle experts, with his company selling north of $10 million of fresh truffles and truffle products annually. Enjoy a seminar lead by John discussing the finer points of the sought-after tuber while enjoying truffle creations from Ojai Valley Inn Culinary Director of Restaurants, Andrew Foskey. No plate of truffles is complete without a beautifully aged glass of Barolo to enjoy with it!
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LOCATION: ANACAPA BALLROOM
RESERVE WINE SEMINAR | 1982 BORDEAUX FIRST GROWTH RETROSPECTIVE Widely considered the benchmark vintage by wine enthusiasts, this rare tasting explores the wines of legendary Châteaus Mouton-Rothschild, Margaux, Haut-Brion, Lafite Rothschild, and Latour. Just passing 40 years of age, these wines are still delivering peak accessibility while promising many great years ahead. LOCATION: THE FARMHOUSE FOYER
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SATURDAY | OCT. 28 | EVENTS
SATURDAY DINNER } 7:00 PM – 9:30 PM WINE FOR INCLUSION DINNER Powerhouse hosts Gary Obligacion and Carlton McCoy team up to deliver an unforgettable evening of food, wine, and culture benefitting The Roots Fund and Wine Unify, two of the leading foundations created to nourish and enrich the lives of communities of color in the wine industry. Chef Jonny Black of Chez Noir, a European-Inspired Bistro in Carmel, will oversee a multi-course menu rooted in coastal California cuisine. The menu will be paired with the very first release of wines from the legendary Haynes Vineyard in Coombsville, by superstar winemaker, Nico Cueva.
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LOCATION: ORCHARD LAWN AT HOME BY GAVIN KAYSEN: A COOKBOOK DINNER Gavin Kaysen is an award-winning chef and advocate for the culinary profession. He is the founder of Soigné Hospitality Group, a nationally recognized group of restaurants in the Minneapolis metropolitan area including Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting menu experience; Bellecour Bakery at Cooks of Crocus Hill, and Mara at Four Seasons Minneapolis. The evening includes dinner by Gavin paired with the wines of Silver Oak and Twomey along with a signed copy of Gavin’s cookbook: At Home by Gavin Kaysen.
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LOCATION: THE FARMHOUSE KITCHEN CULINARY POWER COUPLE, WALTER AND MARGARITA MANZKE Manzke Restaurant is a Michelin-starred restaurant by its namesakes—Chefs Walter and Margarita Manzke—which draws inspiration from cultural intersections both local to Los Angeles and abroad. Manzke builds on the chefs’ deep culinary roots; a culmination of decades of experience coming to fruition in their most ambitious and refined restaurant yet. The evening includes a multi-course dinner by the Manzkes and wine pairings by Sarah Clarke. LOCATION: OLIVELLA
29 MICHELIN THREE-STAR CELEBRATION WITH KOSTOW, BRADLEY, HARLAN ESTATE, AND KRUG Christopher Kostow (The Restaurant at Meadowood, Charter Oak, Loveski) and William Bradley (Addison) will collaborate with Will Harlan and Harlan Estate Director Francois Vignaud to create an evening celebrating the pinnacle of dining in California. Served in an intimate private estate, the duo of three-starred chefs will share the kitchen and pair courses with the iconic wines of Champagne Krug and Harlan Estate. LOCATION: CASA ELAR
R SATURDAY AFTER-HOURS | 10:30 PM – 12:00 AM AFTER-HOURS PARTY PRESENTED BY VEUVE CLICQUOT LA GRANDE DAME Gold and Platinum ticketed patrons are invited to keep the good vibes going with DJ entertainment, light snacks, libations, and lounging at the fire pits are the perfect way to wind down. LOCATION: WALLACE NEFF LOUNGE
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EVENTS | OCT. 29 | SUNDAY
SUNDAY MORNING SEMINARS | 10:00 AM – 11:15 AM WINE SEMINAR | A CELEBRATION OF GROWER CHAMPAGNE Grower Champagne continues to gain popularity and is a showcase for the diversity in flavor and style found throughout the Champagne region. Our panelists will take you on a journey of some of their favorite grower/producers while tasting eight diverse bottlings to help get your Sunday morning started! LOCATION: ANACAPA BALLROOM
3 CULINARY DEMO | LA’S BREAKFAST QUEEN, JESSICA KOSLOW OF SQIRL Jessica Koslow is the chef and owner of Sqirl in Los Angeles. Jessica started her career in pastry at the James Beard award winning restaurant, Bacchanalia, in Atlanta, Georgia. In 2011, she returned to Los Angeles and started Sqirl, a breakfast and lunch cafe in tune with the seasons not only through daily dishes but also through her line of preserves. The demo includes a copy of Koslow’s cookbook, Everything I Want to Eat: Sqirl and the New California Cooking. LOCATION: THE FARMHOUSE KITCHEN
28 SUNDAY BRUNCH WITH NEAL FRASER, REDBIRD Neal Fraser’s flagship restaurant, Redbird, features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Chef Fraser’s native city – Los Angeles. Quite possibly one of California’s greatest brunches, and it could be just what the doctor ordered to wrap up your weekend! LOCATION: OLIVELLA
R WINE SEMINAR | BILLECART-SALMON WITH ALEXANDRE BADER Billecart-Salmon Managing Director Alexandre Bader makes a journey to Ojai to share multiple vintages of the house’s cuvées of distinction. The seminar will feature four vintages of balance and richness with the Cuvée Nicolas François Brut Millésime and four vintages showcasing the depth and complexity of Cuvée Elisabeth Salmon Brut Rosé. LOCATION: ANACAPA BALLROOM
3 RESERVE WINE SEMINAR | KRUG VINTAGE – THE STORY OF A YEAR At the House of Krug, every Krug Vintage celebrates the distinct character of a particular year. A Krug Vintage is a blend of the most expressive wines from a single year enhanced by a stay of over 10 years in the cellars. This reserve seminar will explore eight different vintage years of Krug. LOCATION: THE FARMHOUSE FOYER
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SUNDAY | OCT. 29 | EVENTS
28 SUNDAY GRAND TASTING | 12:00 PM – 3:00 PM Open to all ticketed patrons, the walk-around tasting will feature over a dozen chefs and more than 30 wineries at Ojai Valley Inn’s signature venue, The Farmhouse. Scheduled to appear: Loveski, chi SPACCA, Holy Basil, Rory’s Place, Gasolina, among others. Platinum ticketed patrons enjoy VIP access at 11:30am. LOCATION: THE FARMHOUSE
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TALENT
ALICE WATERS Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California, which first opened its doors in 1971. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. The culmination of Alice’s lifetime of work is the founding of the Alice Waters Institute for Regenerative Agriculture and Edible Education (AWI) in partnership with the University of California. Alice and AWI seek to profoundly change the way food is conceived, sourced, and served in our public schools to better nourish our children and to address our climate crisis through School Supported Regenerative Agriculture.
CHRISTOPHER KOSTOW A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food, drawing upon his own American upbringing and the bounty of the surrounding environments, creating an extraordinary experience for guests of The Restaurant at Meadowood, The Charter Oak, Ensue, and his newest endeavor Loveski. Ten Speed Press published Christopher’s debut book, A New Napa Cuisine, in October of 2014. In March of 2015, his work was awarded “Book of the Year” by the International Association of Culinary Professionals.
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TALENT
ADRIÁN GONZÁLEZ 5-TIME MLB ALL-STAR
ALEXANDRE BADER BILLECART-SALMON
ALICIA TOWNS FRANKEN WINE UNIFY
AMANDA HARLAN MALTAS NAPA VALLEY RESERVE
AMY CHRISTINE, MW MASTER OF WINE
ANA CASTRO LENGUA MADRE
ANDREW MARIANI SCRIBE WINERY
ANTHONY GIGLIO SOMMELIER
ANTONIA LOFASO CELEBRITY CHEF
BAXTER HOLMES ESPN
BENJAMIN HOLLAND WALSON HOLLAND
BEN HUNDREDS THE HUNDREDS
BOB OSWAKS BOB’S WELL BREAD
BOBBY STUCKEY FRASCA HOSPITALITY
BRAD MATHEWS BAR LE CÔTE
BRAD WISE RARE SOCIETY
BRENDAN SMITH BETTINA
BROOKE WILLIAMSON PLAYA PROVISIONS
BURT BAKMAN SLAB
CARLIN KARR FRASCA HOSPITALITY
CARLTON MCCOY, JR., MS DEMEINE ESTATES
CHRIS HOEL HARPER’S CLUB
CLAUDETTE ZEPEDA CELEBRITY CHEF
CRAIG COLLINS MASTER SOMMELIER
DAISY RYAN BELL’S LOS ALAMOS 19
TALENT
DANA YOUNKIN BOULEVARD
DAVE BERAN PASJOLI
DEAU ARPAPORNNOPPARAT
HOLY BASIL
DRAKE WHITCRAFT WHITCRAFT WINERY
EI HIROYOSHI HAMASAKU
ELAINE + MANFRED KRANKL
SINE QUA NON
ELIZABETH HONG MOZZA GROUP
ELLEN MARIE BENNETT HEDLEY & BENNETT
ERIC ESPUNY DOMAINE LEROY
ERIK SANDVEN ALISAL RANCH
EVAN FUNKE FUNKE
FRANCOIS VIGNAUD HARLAN ESTATE
FRANK OSTINI HITCHING POST 2
GARY OBLIGACION ALINEA GROUP
HUNTER LEWIS FOOD & WINE
JASON PALUSKA THE LARK
JEFFREY LUNAK SUMO DOG
JESSICA KOSLOW SQIRL
JOHN MAGAZINO CHEFS’ WAREHOUSE
JON YAO KATO
JONNY BLACK CHEZ NOIR
JONO PANDOLFI PANDOLFI DESIGNS
JOSIAH CITRIN MÉLISSE, CITRIN
JULIEN HOWSEPIAN KOSTA BROWNE
GOODNIGHT HOSPITALITY
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JUNE RODIL, MS
TALENT
GAVIN KAYSEN Gavin Kaysen is the awardwinning chef and founder of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. His restaurants in the North Loop neighborhood of Minneapolis include Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, an intimate 20-seat tasting menu experience ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America”. Bellecour Bakery at Cooks of Crocus Hill, which serves an array of French bistro inspired pastries, desserts, sandwiches, and more, has locations in the North Loop and Saint Paul. Recently, he opened Mara restaurant and bar, as well as Socca Café, at the new Four Seasons Hotel Minneapolis.
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TALENT
JUSTIN COGLEY AUBERGINE
JUSTIN PICHETRUNGSI ANAJAK THAI
JUSTIN SMITH SAXUM VINEYARDS
KHUSHBU SHAH FOOD & WINE
LARRY STONE, MS LINGUA FRANCA
LAURA WERLIN CHEESE EXPERT
LORIA STERN EAT YOUR FLOWERS
MAEVE MCAULIFFE RORY’S PLACE
MAGGIE HARRISON ANTICA TERRA
MARGARITA MANZKE REPUBLIQUE
MARY MARGARET MCCAMIC
MASTER OF WINE
MATTHEW KAMMERER HARBOR HOUSE INN
MATTIA AGAZZI GUCCI OSTERIA
MICHAEL CIMARUSTI PROVIDENCE
NANCY OAKES BOULEVARD
NATE WEIS SILVER OAK
NEAL FRASER REDBIRD
NICK PRIEDITE PRIEDITE BBQ
NICOLE KRASINSKI STATE BIRD PROVISIONS
NIK RAMIREZ NA NA THAI
NIKOLAS & JULIA KRANKL
PACO MORAN LORETO
PHIL ROSENTHAL TELEVISION CREATOR
PHILANA BOUVIER DEMEINE ESTATES
RAJAT PARR DOMAINE DE LA COTE
FINGERS CROSSED 22
TALENT
NANCY SILVERTON Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).
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TALENT
RAY ISLE FOOD & WINE
RHODA MAGBITANG MATTEI’S TAVERN
RUTH REICHL FOOD WRITER
LIKE WATER HOSPITALITY
SAM RETHMEIER SOMMELIER
SANDRA CORDERO GASOLINA
SAW NAING THE DUTCHESS
SERGEI SIMONOV LOQUITA
SHAWN LICKLITER REPUBLIQUE
SHEILA YASMIN MARIKAR TRAVEL WRITER
STEFANO BRUNO DISTEFANO CHEESE
STEPHANIE MUTZ SEA STEPHANIE FISH
STEVE SAMSON ROSSOBLU
STUART BRIOZA STATE BIRD PROVISIONS
SUZANNE TRACHT JAR
TIM KOLANKO URBAN KITCHEN GROUP
TONYA PITTS SOMMELIER
TOR KENWARD TOR WINES
TRAVIS SWIKARD CALLIE SAN DIEGO
TROY JOHNSON SAN DIEGO MAGAZINE
VICTOR JIMENEZ COWBOY STAR
WALTER MANZKE MANZKE
WILL HARLAN DOMAIN H.W HARLAN
WILLIAM BRADLEY ADDISON
XAVIER BARLIER MMD
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RYAN BAILEY
WINERIES
REVEL IN REGIONAL FAVORITES, LIMITED RELEASES, AND EVEN A FEW MAILING LIST ONLY GEMS.
ACUMEN
FOXEN
PATRIMONY
ADELAIDA VINEYARDS & WINERY
GOGI WINES
PERNIET
ALPHA OMEGA
HEITZ CELLAR
PETER MICHAEL
ANTHILL FARMS
HIRSCH
PRESQU’ILE
APERTURE CELLARS
HITCHING POST
QUINTESSA
ARCHERY SUMMIT
HOLUS BOLUS
QUPE
AUSTIN HOPE
INCEPTION
RAMEY
BARDEN
INK GRADE
RAMOS PINTO PORTO
BREWER-CLIFTON
JAFFURS WINE CELLARS
RANCHO LAS HERMANAS
CA DEL BOSCO
JOHN ANTHONY
RHYS
CAIN VINEYARD & WINERY
JOSEPH PHELPS
ROBERT MONDAVI
CAKEBREAD
JOSEPH SWAN
RODNEY STRONG
CALERA
JUSTIN
SANGUIS
CARDINALE
KISTLER
SANTA MARGHERITA
CAMBRIA
KLEIN CONSTANTIA
SAXUM
CASTELLO MONACI
KOSTA BROWNE
SCRIBE
CAYMUS
KRUG
SEGHESIO
CHAMISAL
KUKKULA
SERIAL
CHAPPELLET
LA CHABLISIENNE
SILVER OAK
CHATEAU MONT REDON
LAURENT PERRIER
SITE WINES
CHATEAU SAINTE MARGUERITE
LEGRAS AND HAAS
STAR LANE VINEYARD
CHATEAU ST. JEAN
LIEU DIT
SUMMER DREAMS
CLOS DU VAL
LINCOURT
THACHER
COBB WINES
LINGUA FRANCA
THE JOY FANTASTIC
DAOU
LOUIS ROEDERER
THE MASCOT
DIERBERG VINEYARD
LYNMAR ESTATE
THE OJAI VINEYARD
DOMAINE CARNEROS
MAIL ROAD
THE PACT
DOMAINES OTT
MALENE
TIMELESS
DON MELCHOR
MARGERUM
TOLOSA
DONNACHADH
MARTIN RAY
TOR
DUMOL
MAYACAMAS
TREANA
FAUST
MAZZEI
TWOMEY
FIDDLEHEAD CELLARS
MELVILLE
WALSON HOLLAND
FINGERS CROSSED
NINER
WEATHER
FLOWERS
OCCIDENTAL
WHITCRAFT
FORTUNATE SON
OVID
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CHARITABLE PARTNERS
THE EDIBLE SCHOOLYARD The Edible Schoolyard Project is a nonprofit organization dedicated to the transformation of public education by using organic school gardens, kitchens, and cafeterias to teach both academic subjects and the values of nourishment, stewardship, and community.
experience at a public middle school in Berkeley, California. As the idea took shape, a coalition of educators, families, farmers, cooks, and artists joined the effort, working closely with students to create a flourishing garden and kitchen classroom.
Edible education provides hands-on experiences that connect students to food, nature, and each other; and it systematically addresses the crises of climate change, public health, and social inequality. At its heart is a dynamic and joyful learning experience for every child.
Today, the Edible Schoolyard at Dr. Martin Luther King, Jr. Middle School serves as a demonstration site and innovation hub for the field of edible education. Our curriculum offers students experiential learning opportunities that deepen their relationship with food, facilitate learning the skills of cooking and gardening, build their capacity for critical examination of the food system, and develop their agency to affect change in their own lives and in their communities.
Founded in 1995 by chef, author, and activist Alice Waters, the Edible Schoolyard Project began as an idea to transform the food
WINE UNIFY Working within the wine industry can open many doors both financially and intellectually. While we have come a long way over the years promoting a more ethnically and racially diverse profession, there is much work to be done in terms of welcoming, elevating, and amplifying the voices of underrepresented minorities. Education is the cornerstone of progress in any field because it allows people to see the many different paths down which a subject can lead. Obstacles to education include funding, mentorship, and/or a general feeling of
exclusion. Wine Unify seeks to unite all three by way of several sponsored funding initiatives for underrepresented minorities intended to: First, WELCOME those who have an interest in wine but do not currently work in the field. Second, ELEVATE and support the careers of existing wine industry professionals of color who seek further education. Third, AMPLIFY the diverse voices of professionals, who are they themselves underrepresented minorities that currently exist within the wine industry.
ROOTS FUND The Roots Fund was created to nourish and enrich the lives of communities of color in the wine industry. Every scholar is mandated to have a mentor in our programs. We believe in a reverse mentorship process, so as the scholar is learning about the wine industry, the mentor learns about their life experiences. We encourage mentors to connect through happy hours, and online forums to improve their conversations. Mentorship moves the needle. Those who have great wine knowledge can share their methods for success. These monthly conversations will shape the future of our aspiring wine minds. Our fund is based on charitable donations from individuals, organizations, wineries, and educational institutions. Quality education is a necessity to arming these students with the tools they need to be successful 26
in this industry. We focus on scholarships to the most elite oenology and viticulture institutions, HBCU’s, as well as independent business schools, and WSET to provide quality education to our candidates that will help to ensure the skills necessary to play an active role in the wine industry. Utilizing our connections in the industry, we have secured dozens of wineries, retailers, restaurants, and distributors that have committed to hiring Roots fund students with the appropriate qualifications. We are well aware that recruitment and education do not carry value if we cannot assist with job placement. Our organization goes through resume repair, interview training, and providing tips and tools in work environments. We make it a point to align with businesses doing true DEI work. Partnering triggers a level of accountability that is unheard of in the current hiring processes.
FAQ’S
THANK YOU TO OUR SPONSORS
FREQUENTLY ASKED QUESTIONS WHERE DO THE EVENTS TAKE PLACE? All events will take place on the grounds of Ojai Valley Inn. The events will take place in a variety of venues (both indoor and outdoor), ranging from ballrooms, to restaurants, to outdoor environments. The local weather in late October can be quite chilly in the evening, so it is recommended to dress in layers. CAN I BRING MY PET? Pets are not permitted in any events. Service/working animals are not considered pets and are exempt from this policy. MAY I BRING A BABY IN A STROLLER OR CARRIER? No one under 21 will be permitted in any events, including infants and small children in child carriers. This policy pertains to all events including demonstrations, seminars and Grand Tastings. WHAT IS THE SMOKING POLICY? Ojai Valley Inn is a smoke-free resort. No smoking, vaping or electronic cigarette usage is allowed at any Food & Wine events.
ARE ALLERGIES AND DIETARY NEEDS ABLE TO BE ACCOMMODATED? Due to the unique nature of these events, we cannot guarantee that dietary requests will be accommodated. The chefs at these events will do their best to accommodate special dietary needs, but we emphasize this is only a request. Additionally, not all events will have vegetarian options available. There will be a variety of food offerings at the Opening Night Reception and Grand Tastings designed to meet a variety of preferences. WHAT ELSE WILL BE OPEN AT OJAI VALLEY INN DURING THESE FOUR DAYS? Spa Ojai, Golf, Pools, and a la carte dining options will all be available during the event. WHAT ARE THE HEALTH AND SAFETY PROTOCOLS FOR THIS EVENT? We are committed to the health and safety of all of our guests. Attendees’ safety and comfort will remain our top priority as we plan and prepare for this year’s event in Ojai. The festival regulations, policies and protocols are under constant review, fully subject to change and will be continually updated and revised in accordance with the most current public health (CDC, State of California, and Ventura County) information, direction and official guidelines. 27
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