The 4th annual Earth Day Food & Wine Festival is a weekend celebration at locations throughout the Central Coast. The feature event is held on Saturday afternoon at the historic Santa Margarita Ranch with over 200 purveyors of award-winning, sustainably produced food and wine. Growers, vintners, and chefs come together to serve delicious, one of a kind dishes made with locally sourced fruits, vegetables, meats, cheeses, olive oils, and more. Come and enjoy live music, a silent auction, unlimited samples of local cuisine, and meet the farmers who grow great food and wine while nurturing a healthy environment.Located conveniently halfway between Los Angeles and San Francisco, the Central coast is the perfect escape from the busy hub-bub of city life. Here, you know that your food doesn't just appear at the store but that it is brought to you by local farmers. Join us and celebrate the farmers who bring us great food and wines all while encouraging practices that will sustain local farming for years to come.
Renown French Pastry Chef Francois Payard gave a pre-view of the Vegas Uncork'd Grand Tasting Venue , Garden of the Gods Oasis at Caesars Palace . The newly opened pool is the most breathtaking swimming pool experience in Las Vegas and located exclusively at the most legendary casino resort of them all. Caesars Palace
Spacious, luxurious and stately, this collection of exclusive watering holes, decadent cabanas and palatial sunbathing spots is the ultimate warm-weather destination, no matter whether you bow before the gods of the sun or the water. What a better place to show off the Grand Tasting but at this Oasis on the Las Vegas Strip.
François Payard is a third generation French Pastry Chef born in Nice , France . François cultivated his passion for the art of Pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. He grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years.
His dedication and passion earned him positions in several of France’s finest kitchens. In 1988, Payard held his first position as Pastry Chef in Paris at La Tour d’Argent (***Michelin). The following year he went on to become Pastry Chef in the kitchen of Alain Senderens at Lucas Carton (***Michelin). In these renowned restaurants he met the challenge of creating dessert menus worthy of a three star Michelin rating.
In 1993, François Payard joined Chef Daniel Boulud for the opening of Restaurant Daniel (****NY Times) where he delighted guests with his chocolate and seasonal fruit menus. In 1995, The James Beard Foundation named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design.
Chef and owner François Payard will be at the Grand Tasting but will also welcome guests for an intimate afternoon tea and dessert demonstration. This special Mother’s Day weekend event is a unique glimpse into the technique of this celebrated chef and his classic Parisian pastry shop. Hosted by Bon Appétit Editor-In-Chief Barbara Fairchild. This Vegas Uncork'd experience also includes a signed copy of François Payard's book, "Chocolate Epiphany."
This speciall event is currently sold out. Please check back later as tickets may become available or call 877.884.8993 to be placed on the wait list.
Pinot noir (French pronunciation: [pinoˈnwaʁ]), the name is derived from the French words for "pine" and "black" alluding to the varietals' tightly clustered dark purple pine cone-shaped bunches of fruit.
In the vineyard this varietal is sensitive to light exposure, cropping levels , soil types and pruning techniques. In the winery it is sensitive to fermentation methods, yeast strains and is highly reflective of its terroir with different regions producing very different wines. Its thin skin makes it highly susceptible to bunch rot and other fungal diseases.
Pinot wines are among the most popular in the world. Joel Fleischman of Vanity Fair describes Pinot noir as "the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic." Master Sommelier Madeline Triffon calls pinot "sex in a glass" Peter Richardsson of OenoStyle christened it "a seductive yet fickle mistress!"
For lovers of this very special variety , there is only one place to be the first weekend in March . That would be in Shell Beach California to attend The World of Pinot Noir.
These two days include in-depth Tasting Seminars, Grand Tastings a Featured Tasting with a guest Burgundian producer, two Gala Pinot Noir Dinners and even a Santa Barbara style Paulée. All of these extraordinary food and wine extravaganzas are hosted by participating wineries and feature an outstanding Sommeliers from across the U.S.
The 10th World of Pinot Noir began with a Tasting of Vintage Old World Burgundies. This very intimate and tasting featured aged Burgundies from the cellars of the Court of Master Sommeliers. Led by Master Sommelier Fred Dame, each table was hosted by a master sommelier .
Friday afternoon was just the mid-point of the first day when guests joined more than 95 Pinot Noir producers from across the globe showing both current releases and library selections in three tasting tents located on the bluffs overlooking the Pacific Ocean.
Gourmet appetizers prepared by Chef Gregg Wangard, Chef José Garcia and The Culinary Team of The Cliffs Resort as well as exceptional cheeses from The Cheese Shop Carmel/The Cheese Shop Santa Barbara allowed all of the attendees some nice walk around dishes as they enjoyed wonderful Pinot Noirs in Riedel Crystal Pinot Noir glass.
Right next door to the Cliffs is the Dolphin Bay Resort and another Gala dinner that their famed LIDO restaurant overlooking the Pacific Ocean. Chef Budi Kazali recently named the "Ultimate Chef for 2009" by Central Coast Magazine 2004 took over the Ballard Inn & Restaurant in Santa Barbara County, prepared an unforgettable meal featuring fresh local ingredients and his French-Asian cuisine that was truly mouth watering.
David Garwicki and David Reardon, Bacara Resort, Santa Barbara CA
Frank Ostini, Hitching Post II, Buellton CA
Cal Stamenov, Marinus at Bernardus Lodge, Carmel Valley CA,Clark Staub, Full of Life Flatbread, Los Alamos CA, Paolo Stoltz, The Men's Club, Dallas TX, Craig Von Foerster, Post Ranch Inn, Big Sur CA
VINO LAS VEGAS has been well acquainted with Don and Lindsey Schroeder for several years . And have been fortunate to have seen them acquire well deserved recognition for their hard work.
Many may find the name CHIEN an interesting name for a wine. However , If you meet Don and Lindsey you know it fits them to a tee !
Don and Lindsey moved to the Lompoc Valley from Eureka, CA in early 2000 to help Don's mother and stepfather by overseeing the installation of their vineyard, which is now the award winning Ampelos Vineyard.
As the vineyard implementation was under way they longed to have a friend on the ranch with them. Living in a farming community everyone seemed to have a "vineyard" dog . In May of 2000 they visited the Santa Ynez Valley Humane Society to see about adopting a dog. After carefully perusing each animal Don was drawn to one specific dog. All of the dogs had leapt at them in their kennels as if to say “PLEASE PICK ME!"
One dog did not. He was the only one to growl at them and for some reason Don felt that he could provide a home for him . The next day they returned to adopt Bear, a 2 year old male, Chow-Chow/Labrador mix breed. After trying unsuccessfully for almost 2 hours to get Bear in the truck they finally got him home. He had been neglected and abused before they brought him into their lives and for the first few nights , Bear would not come in the house without picking him up and carrying him inside . Every time they would leave the house he would scream and cry and when they would return home he would cry as if to tell them “thank you for coming back.”
Over the next few months Bear and Don developed a special bond. Eight years later Bear is an extremely well adjusted, happy dog that loves to cuddle and receive all the love that is given to him. We at VINO LAS VEGAS can attest to what a great dog Bear has become , and even enjoys running through the vineyards with our own dog we we visit.
"We chose the name Chien for one very simple reason. We have two passions in our lives, dogs and wine. Because we love the wines of Alsace we chose the name Chien which is the French word for “dog”. We feel that after raising 2 dogs, especially one that was so badly abused, making wine has a very similar foundation. Lots of love, patience and persistence is needed. We have that in abundance for Bear, Shady and Chien " Don said.
Don took a job for the 2000 harvest with Babcock Vineyards and his passion for wine was born and he never looked back. Don said " I had always enjoyed drinking wine and after working those first long days of harvest the passion inside me flourished". Over the next few years , Don worked at various wineries and furthered his passion for wine and the wine industry. He is currently the wine maker for the renowned Seasmoke Cellars
Don and Lindsey launched their own label with Chien Wine . After harvest of 2006 they decided to make a small batch of an Alsace blend for the next harvest and created Edelzwicker, meaning “noble wine”, this wine is a traditional white blend of Alsace. The 2008 Edelzwicker was even named Wine of the Week by the LA times in March 2010.
Their blend consists of Riesling, Pinot Blanc and Gewurtztraminer. This crisp, balanced blend truly represents what they believe are the many beautiful qualities of these often under appreciated varietals. With the release of their 2009 vintage they introduce the first Santa Barbara County, and third California Gruner Veltliner.
Happy Canyon AVA was approved in October and was based on a petition written by vintner Wes Hagen, whose Clos Pepe Vineyards are located in the nearby Sta. Rita Hills. Wes Hagen had previously written the petition that established Sta. Rita Hills as an American Viticultural Area (AVA) in 2001. We have watched the process of establishing the AVA over the last few years and It was a long time coming.
Happy Canyon AVA includes 23,941 acres and lies in the eastern part of the 40-mile-wide Santa Ynez Valley and the northern part of Santa Barbara County, California and comprises canyon terrain, hills, and river and creek basins to the east and south of the San Rafael Mountains, west of Lake Cachuma, and north of the Santa Ynez River.
For hose not so familiar with the Santa Ynez area , Happy Canyon is approximately 3 miles to the east of Highway 154, and some 5 miles from Los Olivos or Santa Ynez. Located at different elevations, the four vineyards of Happy Canyon Barrack, Starlane, Vogelzang and Westerly are situated at different elevations and on different soils. At the hotter end of the Santa Ynez Valley, Happy Canyon maintains the theme of warm days and cool marine influence with a few variations.
Having just returned from the Sta. Rita Hills we noticed The winter rains have produced a lush and beautiful cover crop and the hills are alive with the signature poppies and lupines that signal bud break on the vines. This could mean only one thing , One of our favorite events that we have covered for years is right around the corner.
The Santa Barbara County Vintners’ Association will be celebrating this rite of the season with their 28th annual Vintners’ Festival, to be held this year at
The 50 miles stretch from Point Conception to Rincon constitutes the longest east-west traverse of shoreline from Alaska to Cape Horn. Here, the Santa Ynez and San Rafael Mountains form a unique coastal range - the inland flow of fog and ocean breezes make the region one of the coolest viticultural areas in California. This means that the fruit has an unusually long "hang time" on the vine, allowing it to fully develop the acids, flavors and tannins needed to produce wines of distinctive character.
Within Santa Barbara County there are three distinct appellations: Santa Maria Valley, Santa Ynez Valley, and Sta. Rita Hills. In addition, the Los Alamos Valley region, between the Santa Maria Valley and Santa Ynez Valley appellations, remains a strong and successful grape growing region. Slightly less than half of the grapes grown in Santa Barbara County are used by local vintners, with the balance are exported to wineries outside the area.
This area has to be one of our favorite areas in California. This amazing group of wineries and vineyards owners are still "farmers" in the true sense of the word. You can taste their passion with every sip of a wine from this one of a kind area. Join VINO LAS VEGAS once again and spend the weekend in the vineyards and tasting rooms of Santa Barbara County and enjoy some of our nations best wines. For tickets and more information please go to sbcountywines.com.
See you there !
Vegas Uncork’d Presented by Bon Appétit Debuts
Palazzo After Hours – Crushed: Wine that Rocks!
The Palazzo Resort has always proven to us that it was "THE" Place to be on the famed Las vegas Strip.On May 8th the Palazzo shines when Vegas Uncork’d Presented by Bon Appétit, the culinary world’s most extraordinary epicurean event held this year from May 6-9, introduces to its 2010 lineup Palazzo After Hours – Crushed: Wine that Rocks! This new event takes place May 8 poolside at The Palazzo beginning at 10:30 p.m.
With Crushed, restaurateur, winemaker and rock and roller Joe Bastianich pairs the great wines of the world with the greatest music of all time. Accompanied by Scott Ian of Anthrax and the electrifying band Six Foot Nurse, Bastianich will lead guests and chefs on a synesthetic exploration of explosive tunes from Led Zeppelin and The Beatles, asking the audience to listen with their palates and taste with their ears. Along with outstanding wines, this poolside after‐hours celebration also features signature bites from the all‐star lineup at The Venetian and The Palazzo, including a Slider Bar from First Food and Bar Executive Chef Sam DeMarco, salumi and cheese from executive chef Zach Allen of Carnevino, and a Rockin' Wing Bar from Chef de Cuisine Vince Chiyuto of Lagasse's Stadium.
Bastianich, who owns B&B Ristorante at The Venetian in partnership with Chef Mario Batali, joins a roster of Vegas Uncork’d personalities that includes some of the world’s most recognized chefs and decorated sommeliers. Unlike that found at other major culinary events, all epicurean talent headlining programs at Vegas Uncork’d Presented by Bon Appétit maintains a Las Vegas restaurant or works in its kitchens or wine cellars every day.
“We are honored to add The Venetian | The Palazzo, as well as Joe Bastianich, an icon within the wine and spirits world, to this year’s event,” said Paul Jowdy, publisher, Bon Appétit magazine. “We’ve always believed in the vitality of Las Vegas and its culinary scene, so it comes as no surprise that more and more top names in the epicurean arena taking note and signing on to be part of Vegas Uncork’d Presented by Bon Appétit.”
Added Rob O’Keefe, executive director of Vegas Uncork’d: “Each year, our goal is to build upon the previous event’s success by carefully selecting innovative, new offerings to add to the schedule. Crushed fits perfectly into this strategy
The playground for Vegas Uncork’d Presented by Bon Appétit is destination wide and features five anchor partner resorts, each of which offers an enviable roster of on-site restaurants and in-house chefs: Bellagio, Caesars Palace, MGM Grand, Mandalay Bay and Wynn | Encore.
Joining the lineup for the first time this year as an associate partner is The Venetian | The Palazzo. The event’s charitable partner is the Three Square Food Bank, which is dedicated to providing wholesome food to hungry people, while passionately pursuing a hunger-free community.
To purchase tickets and to see more information about this year’s event lineup, please visit www.VegasUncorked.com. There, you may also opt in to receive information about additional events as they are added to the schedule.
Joe Bastianich is a passionate winemaker, teacher and restaurateur whose collection of restaurants with partner Mario Batali includes Las Vegas’ B&B Ristorante and New York City’s Babbo, which earned three coveted stars from The New York Times and the prestigious Best New Restaurant in America award from the James Beard Foundation.
In 2005, he was recognized as an Outstanding Wine and Spirits Professional by both the James Beard Foundation and Bon Appetit magazine.
Most recently, he and Mario were awarded the 2008 James Beard Foundation’s Outstanding Restaurateur Award.
Vegas Uncork’d Presented by Bon Appétit is made possible by the following sponsors: the
The nation’s top wine professionals gathered at the Meadowood Resort in California’s Napa Valley last week to administer the Court of Master Sommeliers’ Masters Exam, a daunting three‐day test that measures a sommelier’s knowledge of wine theory, beverage service and tasting ability. After years of preparation, thirty‐seven candidates attempted the exam, but only two would pass: Melissa Monosoff of Savona Restaurant in Philadelphia, Pennsylvania and Eric Entrikin of Alexander’s Steakhouse in Cupertino, California. They join a select group of 103 other Americans who have successfully completed the rigorous examination and are members of the Court of Master Sommeliers.
Masters Monosoff and Entrikin were officially welcomed to the Court at a champagne reception sponsored by Krug on Thursday, February 25, 2010. “On behalf of the entire Court, I would like to congratulate all thirty‐seven candidates for reaching the final stage of the examination process, and heartily welcome both Master Monosoff and Master Entrikin to our organization,” said Jay Fletcher, Chairman of the American Chapter of the Court of Master Sommeliers. “They truly represent the best of the best and we look forward to their future contributions to the Court and the wine industry as a whole.”
“The quality and caliber of the candidates at this exam was outstanding,” noted Tim Gaiser, the Education Director for the American Chapter of the Court. “However, Melissa and Eric stood a head above the rest, demonstrating a superior knowledge of wine theory, an advanced understanding of beverage service, and an unparalleled tasting ability.”
Master Monosoff began her journey as a Master Sommelier in culinary school, but soon learned that her true passion was wine. She first enrolled in the Court’s Introductory Course in 2002 in Napa Valley and has spent the last eight years pursuing the goal of Master Sommelier with dogged determination. Her studies led her to London, California, and even Ohio, but the night before her exam found her in the exact same hotel where she had first stayed in 2002.
“I am thrilled to have passed the Masters Exam in the very same place where my journey first began,” said Master Monosoff. “It has been a long and sometimes difficult road, but earning the title of Master Sommelier has made it all worth it. It is an incredible honor and I am very grateful to all those who have helped me along the way.”
Master Entrikin leads the wine team at Alexander’s Steakhouse in Cupertino, California, and cited both the support of his restaurant and the mentorship within the Court as key factors in his successful examination last Thursday.
“Passing the Masters Exam is the greatest moment of my life,” said Eric. “It was extraordinarily difficult and took years of preparation, but standing here among this remarkable group of Master Sommeliers is both humbling and inspiring. I look forward to the opportunity to mentor others through this process so they can share in the joy of this moment.”
“As just the third Master in the United States, it has been a pleasure to watch the Court grow and mature over the years,” said Frederick Dame, Chairman Emeritus of American Chapter of the Court of Master Sommeliers and current President of the Guild of Sommeliers Education Foundation. “Having thirtyseven worthy candidates in one sitting is remarkable. I look forward to working with all of these sommeliers in the future and offer my sincere congratulations to Masters Entrikin and Monosoff on their outstanding exam performances.”
Our congratulations to both Melissa and Eric for achieving this lifetime accomplishment
Whole Foods Market has changed the way many Americans live by providing fresh organic , sustainable food and many other products.
Founded in Austin Texas in 1980, Whole foods today can be found in 38 states and the UK with over 280 stores. In addition , Whole Foods has been named by FORTUNE magazine as one of the “100 Best Companies to Work For” in America every year since the list’s inception 12 years ago, ranking number 22 in 2009.
Whole Foods is always "out in front " providing many different events for their customers. On any given day one can stroll through their local store and have the opportunity to sample , cheeses , salsa , beer , wine and many of the other products they provide. We have been to many winemaker dinners over the years but never have we attended a winemaker dinner in a "market " until now.
We have met Susan and Robert Summer from The Vineyard at Strawberry Ridge in the past. They have provided their wines to the famous Rao’s restaurants in New York and Las Vegas and on this occasion a launch of their wines in Whole Foods Market. Their wines are hand crafted and are sourced from prime estates in Napa and Sonoma County.
Frank Pellegrino Jr from the legendary Pellegrino family of RAOs was on hand as well to give the guests at this winemaker dinner a real exploration of these great wines.
The staff at Whole Foods market has always been very helpful but little did we know that many of them are so very talented. At this one of a kind dinner at the Whole Foods Market in Summerlin just outside of Las Vegas we discovered many hidden talents. Some of the team members are Chefs , Wine Experts and renowned Opera singers. The staff put all of their skills together to provide the guests with a wonderful evening.
Robert Summer explained how he and the Pellegrino family have worked very closely to provide high quality wines with the RAOs label to their very famous restaurants. He even surprised many of us with a barrel sample of his latest wine to take on the RAOs label , the 2009 Pinot Grigio.
FIRST COURSE :
Cesar Salad ,
crisp romaine with a creamy dressing topped with shaved Parmesano Reggiano
Artichoke Pesto Crostini ,
baby artichoke hearts , shallots , olive oil , Italian parsley and Parmesano Reggiano
RAOs 2007 Napa Valley Chardonnay
SECOND COURSE :
Grilled Rosemary Lamb Italian Sausage
with tender asparagus
served two ways-choice of creamy alfredo with black pepper
RAOs signature Marinara
RAOs 2007 Napa Valley Merlot
Espresso chocolate covered almonds , shaved
chocolate and masscapone mousse
The wine parings were right on , with each wine paring nicely with each course. The last paring was the most interesting and provided a good contrast in flavors with the last course.
Robert Summer and Frank Pellegrino Jr were always gracious and provided the guests insight into the winemakeing and and an intimate look at RAOs and their own wine label. The team members of Whole Foods provided a real first class dining experience and for a few hours that evening got to show off many of their passions .
Join Elaine from VINO LAS VEGAS as she speaks with Whole Foods Market Speciality Manager Robert Davies about the RAOs wine and the Whole Food Market philosophy.
The Gremillet family has been winegrowers for several generations and in 1979 decided to create Their own Champagne. The estate composed of 33 hectares of vineyards is situated in a small village 45 kilometers from Troyes, the historic capital of Champagne, 180 kilometers south of Paris.
The vines from which their Champagne is produced lie on steep, sun-drenched hillsides and interestingly enough, one out of every 1000 bottles of Champagne sold in the World was produced in their cellars.
This amazeing family produces a wide variety of Champagnes. On this very special night we had the opportunity to enjoy two of these historic Champagnes.
The Blend : 100% Pinot Noir.
In the Glass : A genuine rosé with a pretty, deep pink, sun-drenched hue. Bright, luminous and limpid with fine, colorful, lively bubbles.
The Nose : The nose surprised us with a nice blend of freshly picked red fruit that moved into the palate .
The Palate : On the palate its is fruit came through and linger into the finish. The bubbles kept us entertained with a variety of fruit from cherry to blackberries and even strawberry with each sip.
The Blend: 50% Pinot Noir, 50% Chardonnay.
In the Glass : This Champagne showed us a golden bright color with creamy bubbles.
On the Nose : Delicate aromas of earth and flowers give way to a slight mint and vegital notes.
On the Palate : The Champagne was rich and luscious with as nice marraige of flavors and structure..
Champagne is a very complicated process that requires allot of hard work and patience. Having Champagne maker Jean-Christophe Gremillet at our table provided us the perfect opportunity to learn first hand about "the life" of Champagne. J
It is not often we get to sample perhaps one of the world's best Brandys . Executive Chef Jean-David Groff-Daudet , "Chef JD " invited VINO LAS VEGAS to an intimate lakeside tasting of ARMAGNAC-Joy at his restaurant Garfields.
Roland Gessler arrived from France and did not disappoint us . We started with the 1974 Vintage and worked our way back in time with the 1962 , 1940 , 1936 , 1912 , 1908 , 1900, and 1897 Bas Armagnac Millesime vintages and then for the finish , a taste of Bas Armagnac Exception that has been valued at $ 10,500 with only 36 bottles having been produced.
One of the finest producers of Armagnac, generations of the Gessler family have lived in the Bas-Armagnac region. The current generation, brothers Olivier and Roland Gessler have combined their love of Armagnac with their expertise and heritage to create the Joÿ collections. They have made some of the rarest brandies in the world.
Their Collection is a blend of the finest brandy produced over the last 200 years. The Vintages all from all of the appellations ( Haut Armagnac , Bas Armagnac and Tenareze ) and on the pallet one can tell that these brandys show off the entire region at its finest. The bottles themselves are a work of art deigned by Paco Rabanne consisting of hand blown crystal adorned with silver.
Armagnac is situated southeast of Bordeaux. It is distilled only once and has a lower alcohol strength normally about 53% where as Cognac is around 70%. The single distillation leaves more flavoring elements . Armagnac employs local black oak for aging allowing for faster ageing in the barrels. The result is that Armagnac is silky smooth but fuller-flavored than Cognac.
Vintages are to Armagnac what "grands crus" are to the finest wines. The difference being that wine continues to age in the bottle. Armagnac ceases to age once bottled , thereby preserving its qualities intact. The secret is knowing when to capture its unique flavor and Joy Armagnacs do this better than most any other producer in the region.
GARFIELD's at Lake Jacqueline at the Desert Shores.
The Court of Master Sommeliers, American Chapter held its first National Conference at The Inn at Spanish Bay in Pebble Beach, California, bringing together the largest group of Master Sommeliers in the history of the organization. The conference served as an occasion for Court members to gather, share ideas, and establish goals for the organization’s future. It also allowed each attendee the opportunity to bring and share a favorite bottle of wine – creating an extraordinary collection that was well‐enjoyed by the group during the three day event.
“I am so proud to have had the opportunity to join my fellow Master Sommeliers for the Court’s first National Conference,” stated Jay Fletcher, Chairman of the American Chapter of the Court of Master Sommeliers. “The conference solidified the Court as a cohesive group of wine professionals and gave us a platform to discuss and demonstrate ways in which we can work to
support one another and our vocation.”
During the event, 72 Court members participated in wine tastings, food pairings, membership meetings, and various informational seminars. A special presentation, dinner, and tasting by Wine Australia allowed conference attendees the rare opportunity to taste Seppeltsfield Tawnies from 1908, 1953, and 1977, as well as a 1935 Seppeltsfield brandy. The 1953 and 1977 vintages were specifically drawn from their casks for the event to commemorate the years the Guild of Sommeliers and the Court of Master Sommeliers were each founded. They will not be available to the public until 2053 and 2077, respectively.
“We are very lucky to have such a diverse membership,” said Fred Dame, the Chairman Emeritus of American Chapter of the Court of Master Sommeliers and current President of the Guild of Sommeliers Education Foundation. “Each Master follows a distinctive path to become an MS and therefore brings a fresh and valuable voice to the organization. We were able to celebrate and enjoy that diversity together this past week.”
The decision by the Court’s American Chapter to assemble its members for the first time was driven in part by the significant growth experienced by the organization in recent years. Though the path to become a Master Sommelier is as difficult and time consuming as it was in 1977, the Court’s growing numbers in all parts of the country have helped usher in new candidates from
wildly different backgrounds and experiences. The Court’s objectives for the coming year include continuing on this path and bringing its educational programs to still more new audiences.
The Court of Master Sommeliers was established in England in 1977 to encourage improved standards of beverage knowledge and service in hotels and restaurants. The first Master Sommelier Diploma Exam to be held in the United States was in 1987. The title Master Sommelier marks the highest recognition of wine and spirits knowledge, beverage service abilities, and professionalism in the hospitality trade. Education was then, and remains
today, the Court’s charter. There are four stages involved in attaining the top qualifications of Master Sommelier: 1) Introductory Sommelier Course; 2) Certified Sommelier Exam; 3) Advanced Sommelier Course; and 4) Master Sommelier Diploma.
There are 103 professionals who have earned the title Master Sommelier in North America. Of those, 89 are men and 14 are women. There are 168 professionals worldwide who have received the title of Master Sommelier since the first Master Sommelier Diploma Exam.
A virtual Who's' Who of the Las Vegas Food and Beverage world descended upon the Palazzo's newest venue the LAGUNA Champagne Bar for a
VIP event hosted by Moet Hennessy.
Laguna Champagne Bar , located on the Palazzo's casino floor is a relaxing and inviting bar that welcomes all of its guests who enjoy premium beverages in a high-end, luxury environment. This new venue can and will impress even the most distinguished beverage connoisseur.
We have been very fortunate over the years to have had the opportunity to meet Celebrities , Michelin and James Beard Award Winning Chefs , and renown winemakers. But , meeting World Champion Fighter "Smokin" Joe Frazier was an experience that we will cherish.
We had the opportunity to relive the glory days with World Heavyweight fighter Joe Frazier at The Venetian and The Palazzo’s Legends of the Sport. The night began with a highlight reel of the critically-acclaimed film, “Thrilla In Manila,” with a focus on the background of the rivalry, how the rivalry divided
For those very few people who may not know much about this legendary fighter, Joe has quite a remarkable story.
Frazier had a bullying fighting style, depending on bobbing, weaving and power punching. He is perhaps most famous for his vicious left hooks. Compared to Ali's style, he was close enough to the ideal bruiser that some in the press and media characterized the bouts as the answer to the classic question: "What happens when a boxer meets with a brawler."
According to Joe in the HBO special documenting "The Thrilla in Manilla" fight, he was partially blind in his left eye due to a training accident in 1965. This would indicate that throughout his entire professional career, he fought with only partial sight on his left side.Today ,Frazier is still training young fighters, although he needed multiple operations for back injuries sustained in a car accident. It has been reported that he and Ali recently attempted a reconciliation, but as of October 2006 Frazier still claimed to have won all three bouts between the two. He declared to a Times reporter, when questioned about his bitterness toward Ali, "I am what I am."