Sip and Savor Virginia’s Wine and Food Culture
October 27th – 28th, 2013
This is the most comprehensive wine and food seminar in Virginia that will offer a variety of ideas on what is trending in the national as well as local wine and food scene.
This is the most comprehensive wine and food seminar in Virginia that will offer a variety of ideas on what is trending in the national as well as local wine and food scene.
Governor & Mrs. McDonnell are proud to host the inaugural Virginia Wine Summit bringing together wine and food professionals to explore Virginia wines and culinary offerings.
Oz Clarke is one of the world’s leading wine experts, whose formidable reputation is based on his extensive wine knowledge and accessible, no-nonsense approach. His passion for the subject dates from his student days at Oxford University, where he won tasting competitions at a precociously early age.
Since then his tasting skills have won him an international reputation and he is acknowledged as having one of the finest palates of anyone writing about wine today. He brings a refreshingly unorthodox wit and directness to the subject and has won all the major wine writing awards both in the UK and the USA, including the Glenfiddich , André Simon, Wine Guild, James Beard, Julia Child, World Food Media and Lanson awards; in 1999 he won the Lanson Special Millennium Award for his outstanding contribution to wine communication and education. Oz’s current best selling books include his two annuals (Pocket Wine Book and 250 Best Wines Wine Buying Guide), Let me tell you about wine, Bordeaux, Wine Atlas and Grapes & Wines (with Margaret Rand).
Oz’s frequent BBC TV and radio appearances are broadcast around the world. Oz’s third BBC TV series with ‘Top Gear’ co-presenter James May was ‘Oz and James Drink to Britain’ – a rollicking caravan adventure around the British Isles exploring beers, cider, whisky, wine and more.
Before wine took over his life in 1984, Oz was a full-time actor and singer, appearing in West End hit shows such as ‘Evita’, ‘Sweeney Todd’ and ‘The Mitford Girls’, and touring with the Royal Shakespeare Company.
Jay Youmans has been involved in the production, importation, and distribution of w ine for nearly three decades. In the early 1980’s he helped open and manage The Salem Cotton Company, one of the first restaurants to receive the Wine Spectator Magazine Award of Excellence. Today, he is a partner in Manse Field, a Pinot Noir Vineyard in Martinborough, New Zealand; owner and educator Director for The Capital Wine School in Washington, DC, www.capitalwineschool.com; and owner of Rock Creek Wine Merchants, a sales & marketing consulting firm.
Jay has served as a wine judge for the Starwine International Wine Competition, The Atlantic Wine Competition, the Mid-Atlantic Competition, The Dallas Morning News, and the California State Fair. He was a contributing author for The Business of Wine, published by Greenwood Publishing & Press (2009). He has passed the Advanced Level Sommelier exam held by the Court of Master Sommeliers, the Certified Wine Educator exam (CWE) held by The Society of Wine Educators, and is an accredited Burgundy Wine Educator through the Bureau Interprofessionnel des Vins de Bourgogne (BIVB). In 2004, he became the 21st American, and the only person in the Washington, DC area, to pass the Master of Wine exam. He received both the Commanderie de Bordeaux Scholarship, and the Vina Errazuriz Trophy, www.mastersofwine.org.
Dave McIntyre has been The Washington Post’s weekly wine columnist since October 2008. His writings have also appeared in Wine Enthusiast, the San Francisco Chronicle, Sommelier Journal, Vineyard & Winery Management, Wines & Vines, Washingtonian, Flavor and other publications. Meininger’s Wine Business International magazine listed him as one of the most influential wine writers in the United States in its July 2012 issue. In August 2013, he achieved the Certified Sommelier rank in the Court of Master Sommeliers.
Dave started his award-winning blog, Dave McIntyre’s WineLine, as an email newsletter in 1999. He is co-creator of Drink Local Wine, an organization that highlights the growth of local wine industries around the United States. He was honored by the Atlantic Seaboard Wine Association in 2010 for his support of the regional wine industry.
Dave has participated in and moderated wine presentations for the Smithsonian Institution’s National Museum of American History, and contributed to the museum’s new exhibit, “Food: Transforming the American Table, 1950-2000.” His charitable work supports the American Heart Association and So Others Might Eat, an organization that helps feed the homeless.
Kathryn Morgan grew up in the presence of fine wine and great food. The only child of a wine collector and an amateur chef, she was hooked at first sniff. After nearly ten years as a top sommelier in the Washington D.C. area, she now shares her passion for wine and cuisine with others by consulting for restaurant wine programs, educating the general public, and mentoring other local sommeliers.
Kathryn’s career is marked with an excellent and consistent track record for improving perception, as well as increasing the sales and profitability of restaurant wine programs. Under her direction, the historic Occidental, Ristorante Tosca, and 2941 Restaurant won local and national recognition for their wine lists. In addition to her professional experience, Kathryn has spent her free time learning from Master Sommeliers in some of the best restaurants in the country – having briefly worked on the floor in Aspen’s Montagna at the Little Nell, L’Escalier at the Breakers in Palm Beach, Mary Elaine’s at the Phoenician in Scottsdale, Frasca Food and Wine in Boulder, and Pappas Bros. Steakhouse in Dallas. Kathryn is currently an active candidate for the Master Sommelier diploma. In 2003, she passed the challenging advanced level examinations, and has passed two of the three section of the Master Sommelier Exam.
Born in Austin, Texas, Charlie Berg spent his childhood in the foothills of Southwestern Virginia. Early proponents of sustainable homesteading, Charlie's parents made sure he milked Violet, a little tawny colored Jersey, each morning, and hauled wood in every winter. After attending Emory and Henry College, wanderlust lead him through Eastern Europe and Russia.
Returning to Virginia, Charlie began working in fine dining, became head sommelier at the Troutdale Dining Room in Tennessee, and received his Certified Sommelier certificate. Four years later, he joined John and Karen Shields to create the award winning wine list for their auberge-style restaurant, Town House, in Chilhowie, Virginia, and went on to earn his Advanced Sommelier accreditation. While attending the International Culinary Center's Restaurant Management Program in 2012, Charlie became part of Michael Mina Bourbon Steak's management team in Washington, D.C.
Charlie joined Blue Hill at Stone Barns in the spring of 2013. He lives in Pleasantville, New York, with his wife, Anastasia.
After studying wine at the Culinary Institute of America in Napa Valley, Andrew Hoover joined Wine Enthusiast Magazine in summer 2011. Prior to joining the team, Hoover served as restaurant critic for the Fairfield, CT, and Westport, CT, branches of AOL’sPatch. Hoover became a certified sommelier with the Court of Master Sommeliers in October 2011 and is currently studying for the advanced exam. His main beat is the wines of Virginia.
Steven Grubbs is a native Atlantan who migrated to Athens, Georgia, in 1996 to attend the University of Georgia. While in school he began working as a bus boy at a small-but-ambitious neighborhood restaurant called Five & Ten, which had only just opened its doors that week. Encouraged by Five and Ten's Chef and better part of a decade, he became the restaurant's wine director.
In August 2010, Grubbs partnered with Acheson in opening Atlanta's Empire State South (the name is a reference to an old nickname for the state, "The Empire State of the South"). He handles the restaurant’s wine director duties, managing a wine list with an old-world slant and a particular focus on Burgundy, which Grubbs feels is an ideal match for the hearty southern tendencies of the menu. In 2011, Grubbs was chosen by Food & Wine magazine as one to the top seven sommeliers in America.
Now Head Sommelier at Bar Boulud, Michael Madrigale headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring.
He landed a coveted position as a consultant selling prized vintages to passionate private collectors through the Burgundy Wine Company. There he met a winemaker from Domaine d'Arlot who offered Madrigale the opportunity to work on the 2002 Nuits St. Georges harvest in Burgundy. The experience was a turning point that helped sharpen his focus on wine and vinification.
Upon returning to the US as somewhat of a Burgundy expert, Michael Madrigale accepted positions with Michael Skurnik Wines, Clicquot, Inc., and later Henriot Inc. But when the terroir called out to him, once again, Madrigale returned to France where he joined Butterfield & Robinson in Beaune.
Michael joined Chef Daniel Boulud's Dinex Group in 2007 as Chef Sommelier at db Bistro Moderne and later moved on to the group's more wine-centric Bar Boulud to manage a cellar of over 500 selections. Here he attracted renown and a considerable following among connoisseurs for launching New York City's first "Big Bottles" program, offering guests privileged access to rare and large format bottles poured by the glass.
Michael was recently named FOOD & WINE "Top Sommeliers of 2012.”
True to the slogan, “Virginia is for Lovers,” Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly, however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd came to Restaurant Eve (110 S. Pitt Street, Alexandria, Virginia, 703.706.0450, www.restauranteve.com) with a distinguished vintage palate, a keen eye for the freshest ingredients and the flavors they impart and a deep love of the hospitality industry.
Spike Gjerde has been a definitive leader in Baltimore’s restaurant community since he burst onto the city scene with Spike & Charlie’s, which he opened with his brother in 1991. The restaurant was the first expression of Gjerde’s belief in cooking with local, seasonal ingredients, which set it apart from most places of that time and set Gjerde apart as a chef to watch.
Iowa-born and Baltimore-raised, Gjerde earned a bachelor’s degree in Philosophy and Chinese before an 18-month apprenticeship in pastry at Baltimore’s Patisserie Poupon cemented him firmly as a back of house culinary fixture. After opening Spike & Charlie’s, Gjerde began setting trends in Baltimore dining, from a neighborhood bistro jr. to the emphatically fresh seafood of Atlantic. His Joy America Café introduced a pan-Latin menu to his repertoire, and a partnership in Vespa allowed Gjerde to explore the Italian side of his creativity.
With so many projects under his belt, Gjerde’s responsibilities from 1999 to 2004 were varied and intense, just the way he likes it. He worked ceaselessly with the chef de cuisine of each restaurant to seasonally update and refine the menus, and not just on the savory side. Gjerde among the very first chefs to take an active role in developing wine programs to complement his cuisine.
Woodberry Kitchen, which Gjerde opened in 2007, is the award-winning, “Top Ten Best New Restaurants” feather in the chef’s culinary cap. And it’s committed to sustainable infrastructure and local sourcing.
Patrick Cappiello is a Sommelier and Wine Consultant based in New York City.
Mr. Cappiello is the Managing Partner and Wine Director of Pearl & Ash Restaurant, creator of Renegade Wine Dinner, and Chef Sommelier for Daniel Johnnes "La Paulée".
With over 25 years of experience in the restaurant industry, his wine career has given him access to three of the worlds greatest wine cellars. All have been recipients of Wine Spectators "Grand Award "; TriBeCa Grill, Veritas, and GILT (he achieved the award as Wine Director in 2011). Additionally he was nominated for Wine Enthusiast "Sommelier of the Year" in 2012.
He has been featured in the New York Times, Men's Journal, the New York Post, Martha Stewart, and many additional times in Wine Spectator issues. Mr Cappiello resides on New York City's Lower East Side. He is an avid video game player and bicyclist, enjoys traditional Mexican tacos, beer in a can, and Irish whiskey.
A native of Greensboro, NC, Peete had always known she wanted to work in the service industry. While studying for her bachelor’s degree in hotel, restaurant, and tourism management at the University of South Carolina, she realized her passion for food and wine, in particular. “I took a wine and spirits course on a whim and fell in love with wine,” she recalls.
After graduation, Peete began to follow her muse, studying wine through a Certified Sommelier program at the Professional Culinary Institute. She passed her certification through the Court of Master Sommeliers in December 2009 and joined McCrady’s in March 2010, initially working as a server while she continued her wine education under Sommelier Clint Sloan. In 2013, her studies paid off when she reached the advanced level, making her the youngest Advanced Sommelier in Charleston. Shortly after passing her exam, she was named an Eater Young Gun semi-finalist, solidifying her place as one of the most promising up-and-coming talents in the restaurant industry.
In her current role, she is responsible for updating and maintaining the extensive wine list and developing pairings with Chef Sean Brock’s menu, as well as many behind-the-scenes duties. Of course, a large part of Peete’s day also includes talking with guests and guiding them through the wine list. “What I try to create for people is a memorable dining experience,” she says. “My main responsibility is helping them find a wine that suits their taste, budget, and pairs wonderfully with their dinner.”
Kendra Bailey Morris is a cookbook author, food writer, recipe developer, and television host. Her writing appears in Better Homes and Gardens, NPR's Kitchen Window, CNN's Eatocracy, Saveur, Parents Magazine, Virginia Living Magazine, Richmond Times Dispatch (where she was a food and recipe columnist for four years), the Associated Press, Washington Post, and Richmond Magazine. She served as a judge for the 2011 and 2013 James Beard Journalism Awards in the Wine and Spirits category, and has a master's degree in creative writing from Virginia Commonwealth University. Kendra is the author of two cookbooks with Ten Speed Press/Random House. Her latest cookbook, "The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics" was released August 2013. Kendra currently hosts a cooking show, "Heart of the Home", which is part of the Virginia Farm Bureau's bimonthly television show, "Real Virginia", which showcases the best locally sourced meats, seafood, vegetables, dairy as well as local wineries, breweries and distillers throughout the state of Virginia.
Patrick Evans-Hylton is an award-winning food and wine journalist based in Hampton Roads, Va.
Trained as a chef at Johnson & Wales University, Evans-Hylton has covered food and foodways through print, radio, and television since 1995, including serving as executive editor for Virginia Wine Lover magazine.
He is author of two food history books, two cookbooks, and the newly released Dishing Up Virginia book, which chronicles the state's history to current time through recipes, history and anecdotes.
Evans-Hylton blogs at www.PatrickEvansHylton.com
Neal Wavra is the Innkeeper and Sommelier for The Ashby Inn & Restaurant in Paris, VA. The wine list is recognized by various publications for its vast and careful selections, with particular focus paid to the wines of Virginia. In addition to running the Ashby Inn, Wavra has written articles on wine and been a wine competition judge.
Prior to working in Virginia, Wavra was the Dining Room Manager for Charlie Trotter in Chicago and the Dining Room and Farmstead Manager at Blackberry Farm in Walland, TN. He holds degrees from Whitman College in Walla Walla, Washington; the Monterey Institute of International Studies in Monterey, California; and the Culinary Institute of America in Hyde Park, NY. Neal is certified by the Court of Master Sommeliers. He is the recipient of the Commanderie de Bordeaux Wine Scholarship and the Kopf Foundation Wine Excellence Scholarship.
Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for Alicia Jenish at Le Petite Robert, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.
With a new job came an increased ability to learn and travel. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a recent trip to observe grilling techniques in Spain, have culminated in the opening of Pêche, a New Orleans seafood restaurant. Along with chef partners Donald Link and Stephen Stryjewski, Ryan will highlight pristine Gulf seafood prepared in the open fire cooking method.
Linda Murphy is co-author, with Jancis Robinson MW, of “American Wine: The Ultimate Companion to the Wines and Wineries of United States.” The book, co-published by in 2013 by UC Press in the U.S. and Mitchell Beazley internationally, celebrates winemaking in all 50 states, and Americans’ rapidly growing love of wine, and more specifically, their pride in locally produced wines.
Linda, based in Sonoma County, Calif., is a regular contributor to Decanter magazine, JancisRobinson.com, WineReviewOnline and Vineyard & Winery Management magazine. Her writing has also appeared in Cooking Light, Food & Wine magazine, Sommelier Journal and Epicurous.com.
As the first wine section editor of The San Francisco Chronicle, she won two James Beard Awards for her work, and prior to that was the managing editor of WineToday.com, the New York Times' then wine web site.
Linda is an experienced wine competition judge (Decanter World Wine Awards, Critics Challenge, Riverside International Wine Competition, Los Angeles International Wine Competition, San Francisco International Wine Competition, Air New Zealand Wine Show, Wines of Chile Awards among others.
Her speaking engagements include the Food & Wine Classic in Aspen, Yosemite Vintners Holidays, Association of Food Journalists Conference, Texas Hill County Wine & Food Festival, New Zealand Winegrowers Export Conference and Wines of Chile Marketing Conference. Her TV/radio appearances include Fox News, NPR’s “All Things Considered,” BBC World, New Zealand’s “Breakfast” TV show and Anthony Dias Blue’s nationally syndicated “The Lifestyle Minute.”
Bartholomew Broadbent was named one of the “fifty most influential in the wine world" by Decanter magazine in 1997. In 2008, Wine&Spirits Magazine named him one of the ten “driving the most revolutionary changes in wine”. Broadbent makes Port, Madeira and Vinho Verde in Portugal under the Broadbent name, as well as Malbec in Argentina and Gruner Veltliner in Austria. Broadbent currently imports wine under Broadbent Selections, Inc.
Phillip has always been keen on acquiring knowledge through experience. When he caught the wine bug he opted to leave for Bordeaux, France in the attempt to learn from the masters.
There, he spent three years learning about wine alongside French enologists and winemakers at the Institut Rural de Vayres while pursuing a degree in viticulture and enology. He has been an integral part of production at Château Fonroque in Saint-Émilion Grand Cru Classé and Château de la Grave in the Côtes de Bourg. While in France he explored wine regions across Europe – visiting or working with winemakers in Porto, Burgundy, Spain, Austria, Germany, Switzerland, and even Sweden.
Phillip has cultivated relationships with producers worldwide and strives to use these relationships and experiences to educate his customers at his Raleigh-based wine store and wine bar, The Wine Feed.
Recently named to the Wine Enthusiast’s 40 under 40 “America’s Tastemakers” list, Phillip also writes regularly as a wine columnist for Our State Magazine and the Triangle Downtowner. He enjoys recipe experimentation, home winemaking, and lively conversation – whatever the topic.
Andrew Myers has been working in restaurants for the last 25 years; apparently he's hooked. He found wine 15 years ago when working at the Inn at Little Washington and never looked back. At this moment he is the Sommelier of CityZen Restaurant in Washington, DC. It is the coolest job he has ever had even though working at the 9:30 Club was a super close second. He is covered in tattoos, plays drums in the heavy metal band 'fuchida' and spends all of his extra cash scuba diving any and everywhere he can.
He's an Advanced level Sommelier with aspirations of being the most heavily tattooed MasterSommelier someday. Till then he'll just be a tattooed guy who studies a lot.
He's a freak for German Riesling, but he will drink great Burgundy if you let him.
Todd Kliman is Food and Wine Editor at The Washingtonian, as well as the magazine's restaurant critic. He was the recipient of a James Beard Foundation Award, in 2005, for the country's best newspaper column. In 2012, he was a finalist for the MFK Fisher Distinguished Writing Award. He recently took home honors from the Association of Food Journalists for best feature story of 2013.
Kliman is the author of The Wild Vine, a literary exploration of two entwined mysteries: an obscure American grape that rose to prominence in the 19th century only to disappear in the 20th, and its present-day champion, a multi-millionaire transsexual vintner on an obsessive quest to restore the legend of a melancholic southern doctor. It was honored with a Gourmand Award for the best American book of 2010.
His work has appeared in The New Yorker, Harper's, The Oxford American, The Daily Beast, Lucky Peach, Men's Health, National Geographic Traveler, and The Washington Post Magazine, among others, and has been anthologized many times.
Several of his stories and books have been optioned for the movies, including, most recently, The Perfect Chef, which is the basis for a forthcoming film from Searchlight directed by Stanley Tucci; Kliman is a consultant.
Kliman taught literature and writing for 10 years at American University and Howard University. At Howard, he was the editorial director of Chris Rock's controversial humor magazine, The Illtop Journal, modeled after The Harvard Lampoon.
Jennifer Knowles studied chemistry at Syracuse University before moving to California and gaining a foothold in the in the retail beverage industry. Knowles was named the New World Rising Star Sommelier by StarChefs for her work at Rubicon in San Francisco before eventually finding herself on the east coast. Knowles has worked in several positions within the industry and is currently the Wine Director for The Inn at Little Washington.
"Francly Speaking" will be a comparative tasting of Cabernet Francs from Virginia vs. other wine regions.
"New Virginia Arrivals" will highlight new and exciting Virginia wines.
"Age is Just a Number" will showcase the ageability of various Virginia wines.
"VA Corks and Forks" will feature pairings of Virginia wines with signature Virginia foods.
Keynote Speaker Oz Clarke
"Bang For Your Buck" will examine the quality to value ratio of Virginia wines.
"Viognier Voyage" will be a comparative tasting of Viogniers from Virginia vs. other wine regions.
"Shuck & Savor" will feature Virginia wines paired with a variety of oysters from local watermen