Untitled - Cooke Center

Dear Friends,
One of the most rewarding things about our involvement with Cooke is the
opportunity to become part of the families of our students. The families of
our children are the people who work tirelessly to prepare their kids for the
educational opportunities we offer.
Whether it’s a mom helping her son use his newly-acquired social skills
at a birthday party, parents letting their daughter take the bus by herself
for the very first time, a brother sitting down to read a book to his sibling,
or a grandmother teaching her grandson how to make his favorite meal,
families have always been the very heart of Cooke.
We know what it takes, each and every day, for our families to support their
children’s progress and independence, in large ways and small.
Perhaps the most symbolic act in a family is mealtime, that time in the
morning or evening when we sit down together to share the stories, challenges
and laughter of our busy lives. What a better way to represent this than the
delicious meal we have planned for our guests tonight. As supporters of
Cooke, you are our extended family, so it is indeed fitting that we sit down
together to break bread, catch up with one another, laugh at one another’s
stories and share in the incredible accomplishments of our students.
One of our families is being honored tonight, and you will hear some of the
ways in which David and Karen Waltuck have contributed to the success of
Cooke throughout the years. We are so grateful for their guidance in planning
and executing this chefs’ tasting. It is to them, to you, our honored guests, and,
indeed, to all of our Cooke students and families, that we raise our glasses and
say, “Thank You and Bon Appetit!”
Kenneth I. Wirfel, Esq.
Board Chair
Michael Termini, PsyD
President
5
Dear Friends,
One of the most rewarding things about our involvement with Cooke is the
opportunity to become part of the families of our students. The families of
our children are the people who work tirelessly to prepare their kids for the
educational opportunities we offer.
Whether it’s a mom helping her son use his newly-acquired social skills
at a birthday party, parents letting their daughter take the bus by herself
for the very first time, a brother sitting down to read a book to his sibling,
or a grandmother teaching her grandson how to make his favorite meal,
families have always been the very heart of Cooke.
We know what it takes, each and every day, for our families to support their
children’s progress and independence, in large ways and small.
Perhaps the most symbolic act in a family is mealtime, that time in the
morning or evening when we sit down together to share the stories, challenges
and laughter of our busy lives. What a better way to represent this than the
delicious meal we have planned for our guests tonight. As supporters of
Cooke, you are our extended family, so it is indeed fitting that we sit down
together to break bread, catch up with one another, laugh at one another’s
stories and share in the incredible accomplishments of our students.
One of our families is being honored tonight, and you will hear some of the
ways in which David and Karen Waltuck have contributed to the success of
Cooke throughout the years. We are so grateful for their guidance in planning
and executing this chefs’ tasting. It is to them, to you, our honored guests, and,
indeed, to all of our Cooke students and families, that we raise our glasses and
say, “Thank You and Bon Appetit!”
Kenneth I. Wirfel, Esq.
Board Chair
Michael Termini, PsyD
President
5
ooke was started almost 25 years ago by a small group of parents to
address a pressing need in New York City—that of providing quality
education for children with developmental disabilities. Since then,
Cooke has grown from one classroom serving seven children into the largest
private, inclusive special education organization in New York City. In addition
to providing instruction to more than 500 children and young adults, we also
use our knowledge to train others. This year, more than 3,000 students
across the city will benefit from Cooke’s intensive teacher training services.
Cooke’s Preschool and Lower and Middle Schools offer instruction in
general education settings around the city, so that students can learn
alongside their typically developing peers. The Cooke Center Academy is
a stand-alone high school located in Soho. A program for older adolescents
(“SKILLS”) was launched this year on the campus of New York University.
Across the entire spectrum of programs, a combination of academics,
therapy, life skills training, and off-site education are important components
of Cooke’s unique curriculum.
Today, Cooke Center graduates are working in the community at employers
as varied as American Express, CVS, Home Depot and the NBA Store, as well
as in smaller businesses, preschools, and non-profit organizations.
6
Cooke Center Photos by Laura Dwight
Students come to Cooke because their families cannot find appropriate
placements in the public school system. We have a needs-blind admissions
policy and 85% of Cooke families do not have the means to pay the full cost of
tuition. Our students range in age from 3 to 21, come from every borough
in the city, and reflect the city’s economic and cultural diversity.
7
ooke was started almost 25 years ago by a small group of parents to
address a pressing need in New York City—that of providing quality
education for children with developmental disabilities. Since then,
Cooke has grown from one classroom serving seven children into the largest
private, inclusive special education organization in New York City. In addition
to providing instruction to more than 500 children and young adults, we also
use our knowledge to train others. This year, more than 3,000 students
across the city will benefit from Cooke’s intensive teacher training services.
Cooke’s Preschool and Lower and Middle Schools offer instruction in
general education settings around the city, so that students can learn
alongside their typically developing peers. The Cooke Center Academy is
a stand-alone high school located in Soho. A program for older adolescents
(“SKILLS”) was launched this year on the campus of New York University.
Across the entire spectrum of programs, a combination of academics,
therapy, life skills training, and off-site education are important components
of Cooke’s unique curriculum.
Today, Cooke Center graduates are working in the community at employers
as varied as American Express, CVS, Home Depot and the NBA Store, as well
as in smaller businesses, preschools, and non-profit organizations.
6
Cooke Center Photos by Laura Dwight
Students come to Cooke because their families cannot find appropriate
placements in the public school system. We have a needs-blind admissions
policy and 85% of Cooke families do not have the means to pay the full cost of
tuition. Our students range in age from 3 to 21, come from every borough
in the city, and reflect the city’s economic and cultural diversity.
7
or three decades, David Waltuck presided
over one of the most beloved and
respected kitchens in New York City at the
landmark restaurant Chanterelle. During
that time, he presented his own deeply personal
interpretation of French cuisine while his wife and
business partner Karen shared an equally distinct
brand of hospitality in the dining room. Together,
the couple—who have known each other since
high school—became two of the most influential
figures in the modern American dining scene.
The largely self-taught Waltuck first began
cooking as a young boy growing up in the Bronx.
After graduating Phi Beta Kappa from City College
with a degree in Biological Oceanography, he
followed his passion to cooking school, briefly
attending the Culinary Institute of America, then
to a gig as lunch chef of the charming country
French restaurant La Petite Ferme in Manhattan.
In 1979, at the age of 24, he made the quantum
leap to chef-owner when he and Karen launched
Chanterelle on a then-remote stretch of SoHo’s
Grand Street.Their mission was as simple as
it was transformative: combine the elegance
and caliber of cuisine served up at the Michelin
three-star restaurants they admired in France
with the unpretentious, experimental wave that
was sweeping across New York City.To achieve
8
their vision, Karen shaped a dining room that
became famous for a singular elegance typified
by menus penned in her signature, flowing script,
soaring flower arrangements, and the presence
of paintings and sketches (often by art world
icons) on the menu rather than the walls.She also
became the maitrise’d, personally hosting the
restaurant’s guests.
Within months, the Waltucks drew the
admiration of major food critics, including New
York Magazine’s Gael Greene, who penned a
review entitled “The Daring Young Man on Grand
Street.”Before they knew it, uptowners were
visiting the pioneering couple’s restaurant, where
they shared the intimate dining room ( just ten
tables) with downtown artists, choreographers,
and writers.
Chanterelle always remained true to its original
spirit, even after moving to larger quarters in
Tribeca’s Mercantile Exchange Building in 1989,
but Waltuck evolved—and continues to evolve—
with the times in which he cooks.As the farming
movement developed, he has made a point of
using the freshest seasonal produce, seeking out
small producers and the finest suppliers of fresh
seafood, domestic and imported game, and, of
course, wild mushrooms. His travels have also
influenced his cooking style; although he remains
firmly based in the French classical technique,
he incorporates diverse flavors from throughout
Europe, the Far East and other parts of the world.
Chanterelle was reviewed a number of times by
the New York Times, twice earning four stars. The
restaurant and the Waltucks were also honored
with many of the industry’s top honors including
the 2004 James Beard Foundation award for
“Outstanding Restaurant” (in the nation) and
2007 James Beard Foundation award for “Best
Chef New York City.” And i n 1996 for Best Wine
Service and, in 2000 Karen accepted the Beard
award for “Outstanding Service.”
David’s first book, Staff Meals from Chanterelle,
published by Workman Press in July 2000, and his
second book, Chanterelle: The Story and Recipes
of a Restaurant Classic was published by Taunton
Press in fall 2008 and received two IACP awards.
With a new decade stretched out before them,
and an unprecedented interest in cuisine engaging
the dining public, the Waltucks look forward to
taking the spirit of Chanterelle to their next venture.
9
or three decades, David Waltuck presided
over one of the most beloved and
respected kitchens in New York City at the
landmark restaurant Chanterelle. During
that time, he presented his own deeply personal
interpretation of French cuisine while his wife and
business partner Karen shared an equally distinct
brand of hospitality in the dining room. Together,
the couple—who have known each other since
high school—became two of the most influential
figures in the modern American dining scene.
The largely self-taught Waltuck first began
cooking as a young boy growing up in the Bronx.
After graduating Phi Beta Kappa from City College
with a degree in Biological Oceanography, he
followed his passion to cooking school, briefly
attending the Culinary Institute of America, then
to a gig as lunch chef of the charming country
French restaurant La Petite Ferme in Manhattan.
In 1979, at the age of 24, he made the quantum
leap to chef-owner when he and Karen launched
Chanterelle on a then-remote stretch of SoHo’s
Grand Street.Their mission was as simple as
it was transformative: combine the elegance
and caliber of cuisine served up at the Michelin
three-star restaurants they admired in France
with the unpretentious, experimental wave that
was sweeping across New York City.To achieve
8
their vision, Karen shaped a dining room that
became famous for a singular elegance typified
by menus penned in her signature, flowing script,
soaring flower arrangements, and the presence
of paintings and sketches (often by art world
icons) on the menu rather than the walls.She also
became the maitrise’d, personally hosting the
restaurant’s guests.
Within months, the Waltucks drew the
admiration of major food critics, including New
York Magazine’s Gael Greene, who penned a
review entitled “The Daring Young Man on Grand
Street.”Before they knew it, uptowners were
visiting the pioneering couple’s restaurant, where
they shared the intimate dining room ( just ten
tables) with downtown artists, choreographers,
and writers.
Chanterelle always remained true to its original
spirit, even after moving to larger quarters in
Tribeca’s Mercantile Exchange Building in 1989,
but Waltuck evolved—and continues to evolve—
with the times in which he cooks.As the farming
movement developed, he has made a point of
using the freshest seasonal produce, seeking out
small producers and the finest suppliers of fresh
seafood, domestic and imported game, and, of
course, wild mushrooms. His travels have also
influenced his cooking style; although he remains
firmly based in the French classical technique,
he incorporates diverse flavors from throughout
Europe, the Far East and other parts of the world.
Chanterelle was reviewed a number of times by
the New York Times, twice earning four stars. The
restaurant and the Waltucks were also honored
with many of the industry’s top honors including
the 2004 James Beard Foundation award for
“Outstanding Restaurant” (in the nation) and
2007 James Beard Foundation award for “Best
Chef New York City.” And i n 1996 for Best Wine
Service and, in 2000 Karen accepted the Beard
award for “Outstanding Service.”
David’s first book, Staff Meals from Chanterelle,
published by Workman Press in July 2000, and his
second book, Chanterelle: The Story and Recipes
of a Restaurant Classic was published by Taunton
Press in fall 2008 and received two IACP awards.
With a new decade stretched out before them,
and an unprecedented interest in cuisine engaging
the dining public, the Waltucks look forward to
taking the spirit of Chanterelle to their next venture.
9
Chef Julian Alonzo was pursuing his life’s passion at an age when most young
men are happy to get their driver’s license. At 16 years old, the Greenwich
Village native was already working full-time under Chef David Bouley at
three-star restaurant Montrachet. Upon finishing high school, Julian enrolled
in the French Culinary Institute. He attended classes by day and worked by
night under the tutelage of David Ruggerio at the restaurant La Caravelle.
When he graduated in 1991, Julian followed Ruggerio to Maxim’s, and then
set off on an extended period of globetrotting. The first stop was famed
Paris eatery Guy Savoy, owner of two highly-coveted Michelin stars. He then
went on to cook at various Club Med locations around the world: Martinique,
Turquoise, Sandpiper (Florida), Cancun, and Ixtapa. Julian is a rarity on
the upscale culinary scene - a chef with both the energy of youth and the
wisdom of experience.
Born and bred in Brooklyn, Chef Franklin Becker has been the executive chef
of such beloved Manhattan-based restaurants as Capitale, Local and Trinity
at the Tribeca Grand Hotel. He also oversaw the Atlantic City operations for
Starr Restaurant Organization. Since 2005 Becker has served as executive
chef for the famed Brasserie in Midtown.
A seasoned chef, Becker has a stellar reputation and numerous accolades.
While at Capitale, Esquire’s John Mariani named it a Best New Restaurant
2003. Throughout his career, Becker has received glowing reviews from such
high-profile writers as Gael Greene of New York Magazine, as well as William
Grimes of The New York Times, who wrote that Becker has “a talent for
delivering big, punchy flavors.”
In 2009, Chef Becker embarked on a new opening in the Meat Packing District—
Abe & Arthur’s—focusing on contemporary riffs of great American classics.
In addition to all of his successes in the restaurant, Franklin is also the
organizer and chairman of Autism Speaks to Wall Street, a Celebrity Chefs
Gala. Becker’s eldest son, Sean, is on the autistic spectrum and he feels as if
it is his duty to educate and raise awareness about autism.
10
11
Chef Julian Alonzo was pursuing his life’s passion at an age when most young
men are happy to get their driver’s license. At 16 years old, the Greenwich
Village native was already working full-time under Chef David Bouley at
three-star restaurant Montrachet. Upon finishing high school, Julian enrolled
in the French Culinary Institute. He attended classes by day and worked by
night under the tutelage of David Ruggerio at the restaurant La Caravelle.
When he graduated in 1991, Julian followed Ruggerio to Maxim’s, and then
set off on an extended period of globetrotting. The first stop was famed
Paris eatery Guy Savoy, owner of two highly-coveted Michelin stars. He then
went on to cook at various Club Med locations around the world: Martinique,
Turquoise, Sandpiper (Florida), Cancun, and Ixtapa. Julian is a rarity on
the upscale culinary scene - a chef with both the energy of youth and the
wisdom of experience.
Born and bred in Brooklyn, Chef Franklin Becker has been the executive chef
of such beloved Manhattan-based restaurants as Capitale, Local and Trinity
at the Tribeca Grand Hotel. He also oversaw the Atlantic City operations for
Starr Restaurant Organization. Since 2005 Becker has served as executive
chef for the famed Brasserie in Midtown.
A seasoned chef, Becker has a stellar reputation and numerous accolades.
While at Capitale, Esquire’s John Mariani named it a Best New Restaurant
2003. Throughout his career, Becker has received glowing reviews from such
high-profile writers as Gael Greene of New York Magazine, as well as William
Grimes of The New York Times, who wrote that Becker has “a talent for
delivering big, punchy flavors.”
In 2009, Chef Becker embarked on a new opening in the Meat Packing District—
Abe & Arthur’s—focusing on contemporary riffs of great American classics.
In addition to all of his successes in the restaurant, Franklin is also the
organizer and chairman of Autism Speaks to Wall Street, a Celebrity Chefs
Gala. Becker’s eldest son, Sean, is on the autistic spectrum and he feels as if
it is his duty to educate and raise awareness about autism.
10
11
From early on, David Bouley was strongly influenced by life on his grandparents’
farm, drawing upon their French heritage which instilled a love of the land and the
inspiration to cook and enjoy healthful meals.
David studied at the Sorbonne and worked with some of Europe’s most
acclaimed chefs. In 1985, he became chef of Montrachet restaurant and in
1987 opened his own restaurant, Bouley, in TriBeCa. Bouley quickly set a
new standard for fine dining in America. Among the many accolades earned
was a four-star review in the New York Times and several James Beard
Foundation awards.
In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a
café and restaurant. Following the tragic events of September 11, 2001, Bouley
Bakery served as the base of operations to prepare over one million meals for
Ground Zero relief workers in conjunction with the Red Cross. It re-opened
as Bouley Restaurant in 2002, and Bouley Bakery and Market opened in a new
location on West Broadway in TriBeCa.
David’s newest venture is Brushstroke Restaurant, a collaboration with the
Tsuji Culinary Institute in Japan which will be housed in the former Danube space.
After graduating from the Culinary Institute of America in 1983, Ed Brown
joined New York’s Le Parker Meridian as sous chef at its three-star Maurice
Restaurant. Two years later, he traveled to Paris to work at the famous
Michelin three-star Lucas Carton as Chef de Partie Tournant. Ed joined the
venerable Restaurant Associates in 1990, spending 14 years as Executive
Chef of The Sea Grill. During Ed’s tenure Esquire magazine deemed The Sea
Grill “one of the best restaurants in the world” and Brown, “perhaps the most
impressive talent in his field.” Ed has earned an impressive number of stars
from the New York Times, fourteen in all.
Ed’s star status also shines in the media world with frequent appearances
on NBC’s The TODAY Show. In addition, Ed authored The Modern Seafood
Cook, a comprehensive look at how to buy, handle and prepare seafood. He
also participated as a contributing author for the new Joy of Cooking, and
wrote the forward for celebrated Chef Pierre Franey’s last edition of
60 Minute Gourmet.
12
Maneet Chauhan’s culinary career began after she graduated from the top
of her class at the WelcomGroup Graduate School of Hotel Administration,
India’s top culinary and hotel management school. She then interned at
India’s finest hotels and kitchens, including the Taj Group, Oberoi Hotels
and Le Meridian. Chauhan came to the United States in 1998 to attend The
Culinary Institute of America (CIA) in New York, where she graduated with
high honors and swept all the awards of her batch. She has recently been
lauded as one of the “World’s Best Chefs” by the CIA, an honor from this
leading culinary institution.
As executive chef of Vermilion NYC & Chicago, Maneet Chauhan is at
the helm of both kitchens in executing the Indian-Latin cuisine pioneered
by concept originator and owner Rohini Dey. A unique and talented chef,
Maneet enjoys taking the best of both cuisines and melding them. Maneet’s
ongoing research and trials and zest for experimenting play an invaluable role
in the evolution and execution of this innovative cuisine, which is based on
both historical and geographical cross-influences. For its pioneering cuisine
and women-led executive team, Vermilion has been hailed by the Wall Street
Journal, Gourmet, Fortune, Esquire and many others.
Executive Chef Patricia Clark has an eclectic 20-year background including
work in 4 star restaurants in rural Italy, private parties in Western Europe and
all over the coastal US including San Francisco, Los Angeles, Boston, Portland
and New York City. She specializes in creating custom multi-course dinner
parties and cocktail style events that utilize locally sourced, seasonal
ingredients and classic techniques. Patricia has volunteered on organic
farms and is an avid supporter of the slow food movement.
Patricia has a classic French cooking degree from the Le Cordon Bleu
Culinary Arts program and incorporates traditional cooking techniques with a
fresh, healthy and modern style.
13
From early on, David Bouley was strongly influenced by life on his grandparents’
farm, drawing upon their French heritage which instilled a love of the land and the
inspiration to cook and enjoy healthful meals.
David studied at the Sorbonne and worked with some of Europe’s most
acclaimed chefs. In 1985, he became chef of Montrachet restaurant and in
1987 opened his own restaurant, Bouley, in TriBeCa. Bouley quickly set a
new standard for fine dining in America. Among the many accolades earned
was a four-star review in the New York Times and several James Beard
Foundation awards.
In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a
café and restaurant. Following the tragic events of September 11, 2001, Bouley
Bakery served as the base of operations to prepare over one million meals for
Ground Zero relief workers in conjunction with the Red Cross. It re-opened
as Bouley Restaurant in 2002, and Bouley Bakery and Market opened in a new
location on West Broadway in TriBeCa.
David’s newest venture is Brushstroke Restaurant, a collaboration with the
Tsuji Culinary Institute in Japan which will be housed in the former Danube space.
After graduating from the Culinary Institute of America in 1983, Ed Brown
joined New York’s Le Parker Meridian as sous chef at its three-star Maurice
Restaurant. Two years later, he traveled to Paris to work at the famous
Michelin three-star Lucas Carton as Chef de Partie Tournant. Ed joined the
venerable Restaurant Associates in 1990, spending 14 years as Executive
Chef of The Sea Grill. During Ed’s tenure Esquire magazine deemed The Sea
Grill “one of the best restaurants in the world” and Brown, “perhaps the most
impressive talent in his field.” Ed has earned an impressive number of stars
from the New York Times, fourteen in all.
Ed’s star status also shines in the media world with frequent appearances
on NBC’s The TODAY Show. In addition, Ed authored The Modern Seafood
Cook, a comprehensive look at how to buy, handle and prepare seafood. He
also participated as a contributing author for the new Joy of Cooking, and
wrote the forward for celebrated Chef Pierre Franey’s last edition of
60 Minute Gourmet.
12
Maneet Chauhan’s culinary career began after she graduated from the top
of her class at the WelcomGroup Graduate School of Hotel Administration,
India’s top culinary and hotel management school. She then interned at
India’s finest hotels and kitchens, including the Taj Group, Oberoi Hotels
and Le Meridian. Chauhan came to the United States in 1998 to attend The
Culinary Institute of America (CIA) in New York, where she graduated with
high honors and swept all the awards of her batch. She has recently been
lauded as one of the “World’s Best Chefs” by the CIA, an honor from this
leading culinary institution.
As executive chef of Vermilion NYC & Chicago, Maneet Chauhan is at
the helm of both kitchens in executing the Indian-Latin cuisine pioneered
by concept originator and owner Rohini Dey. A unique and talented chef,
Maneet enjoys taking the best of both cuisines and melding them. Maneet’s
ongoing research and trials and zest for experimenting play an invaluable role
in the evolution and execution of this innovative cuisine, which is based on
both historical and geographical cross-influences. For its pioneering cuisine
and women-led executive team, Vermilion has been hailed by the Wall Street
Journal, Gourmet, Fortune, Esquire and many others.
Executive Chef Patricia Clark has an eclectic 20-year background including
work in 4 star restaurants in rural Italy, private parties in Western Europe and
all over the coastal US including San Francisco, Los Angeles, Boston, Portland
and New York City. She specializes in creating custom multi-course dinner
parties and cocktail style events that utilize locally sourced, seasonal
ingredients and classic techniques. Patricia has volunteered on organic
farms and is an avid supporter of the slow food movement.
Patricia has a classic French cooking degree from the Le Cordon Bleu
Culinary Arts program and incorporates traditional cooking techniques with a
fresh, healthy and modern style.
13
Natural Gourmet Kitchen’s chef and founder, Alexis Colantonio, focuses
primarily on preparing whole foods that incorporate fresh, seasonal, local
and organic ingredients to provide clients with food that tastes delicious and
is health supportive. Alexis received a formal culinary education from the
Natural Gourmet Institute for Health and Culinary Arts and worked at the
five-star restaurant L’Etoile in Edgartown, Massachusetts.
Alexis prepared food for 15 years in a Mediterranean household. This
high-energy environment consisted of three generations of cooking styles
using homegrown garden foods, homemade wine and locally grown products
whenever possible. Pasta, bread, jam, pickled products, cured meat and
all types of preserved food goods were either prepared at home or by
neighbors. Similarly, finfish, shellfish and wild foods such as mushrooms,
edible flowers, beach plums, sea rocket, dandelion greens and the like were
caught or gathered in season and incorporated into daily table fare.
Since moving to Manhattan, Alexis created Natural Gourmet Kitchen to
bring her talent and experience to her private chef and catering clients.
Karen DeMasco never set out to be a chef. As a young transplant to New York
City struggling to make ends meet with a job in publishing, she and a friend
came up with the idea of catering opening-night parties to make some extra
money. Karen enrolled in weekend classes at the New York Restaurant School
and ended up falling in love with the culinary arts.
Karen has worked in some of New York City’s most beloved kitchens,
including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern, and
Tom Colicchio’s Craft, Craftbar and ‘wichcraft.
Karen was the only pastry chef included in New York Magazine’s Best
Chefs roster in 2003 and was named Outstanding Pastry Chef by the James
Beard Foundation in 2005. DeMasco’s first book, The Craft of Baking, was
published by Clarkson Potter in October 2009.
In May 2009 Karen joined Chef Andrew Carmellini to create breads, pastries
and desserts for Locanda Verde, his rustic Italian restaurant in The Greenwich
Hotel. A take-away café that opens onto Greenwich Avenue showcases her
breakfast pastries and desserts with espresso and fine coffee.
14
Ricky Estrellado’s passion for cooking began at an early age in his native
Philippines. As a very young man he worked at Grand Air Caterers preparing
meals for a diverse clientele including Malaysian Airlines and United Airlines.
Ricky realized that food was his one true calling and left the Philippines for
culinary school in New York City.
Ricky immersed himself in school, graduating first in his class at the New York
Restaurant School in 1994. After a short stint at Montrachet in Tribeca, owner
Drew Nieporent brought Ricky to join his team for a new restaurant he was
opening called Nobu. The rest is history. Nobu’s new style Japanese cuisine has
won virtually every major culinary accolade and is recognized worldwide.
Ricky quickly worked his way up from prep cook to Chef de Cuisine of Nobu
New York. He assisted in the opening and training of staff for Nobu Next Door
in 1998 and Nobu Las Vegas in 1999. He is currently responsible for the hot
kitchens of both Nobu New York and Nobu Next Door as Executive Chef.
As a child growing up in New York’s rural Hudson Valley, Robb Garceau was
exposed to fresh, seasonal local produce at a very young age. His parents,
avid gardeners with a passion for travel, always encouraged Robb to explore
the offerings of the family garden, nearby farms, and the unique cuisines
found around the country.
While studying environmental science for three years at SUNY Plattsburgh,
Robb continued to feed his interest in food and cooking working in various
restaurant kitchens during summers. He eventually left college to pursue his
passion and enrolled in the New England Culinary Institute. Upon graduation
in 1996, Robb moved to New York after accepting a position at Jean-Georges,
where he worked his way through four stations in two years before moving to
the kitchen of sister restaurant Vong.
In 2000, Robb decided to pursue a new challenge – catering – and in
2006, Robb was named the Executive Chef of Hudson Yards (HY), Danny
Meyer’s fine dining catering company. Offering a fresh approach to catering,
HY is committed to providing its guests with the excellent cuisine and warm
hospitality they have come to expect from Union Square Hospitality Group.
15
Natural Gourmet Kitchen’s chef and founder, Alexis Colantonio, focuses
primarily on preparing whole foods that incorporate fresh, seasonal, local
and organic ingredients to provide clients with food that tastes delicious and
is health supportive. Alexis received a formal culinary education from the
Natural Gourmet Institute for Health and Culinary Arts and worked at the
five-star restaurant L’Etoile in Edgartown, Massachusetts.
Alexis prepared food for 15 years in a Mediterranean household. This
high-energy environment consisted of three generations of cooking styles
using homegrown garden foods, homemade wine and locally grown products
whenever possible. Pasta, bread, jam, pickled products, cured meat and
all types of preserved food goods were either prepared at home or by
neighbors. Similarly, finfish, shellfish and wild foods such as mushrooms,
edible flowers, beach plums, sea rocket, dandelion greens and the like were
caught or gathered in season and incorporated into daily table fare.
Since moving to Manhattan, Alexis created Natural Gourmet Kitchen to
bring her talent and experience to her private chef and catering clients.
Karen DeMasco never set out to be a chef. As a young transplant to New York
City struggling to make ends meet with a job in publishing, she and a friend
came up with the idea of catering opening-night parties to make some extra
money. Karen enrolled in weekend classes at the New York Restaurant School
and ended up falling in love with the culinary arts.
Karen has worked in some of New York City’s most beloved kitchens,
including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern, and
Tom Colicchio’s Craft, Craftbar and ‘wichcraft.
Karen was the only pastry chef included in New York Magazine’s Best
Chefs roster in 2003 and was named Outstanding Pastry Chef by the James
Beard Foundation in 2005. DeMasco’s first book, The Craft of Baking, was
published by Clarkson Potter in October 2009.
In May 2009 Karen joined Chef Andrew Carmellini to create breads, pastries
and desserts for Locanda Verde, his rustic Italian restaurant in The Greenwich
Hotel. A take-away café that opens onto Greenwich Avenue showcases her
breakfast pastries and desserts with espresso and fine coffee.
14
Ricky Estrellado’s passion for cooking began at an early age in his native
Philippines. As a very young man he worked at Grand Air Caterers preparing
meals for a diverse clientele including Malaysian Airlines and United Airlines.
Ricky realized that food was his one true calling and left the Philippines for
culinary school in New York City.
Ricky immersed himself in school, graduating first in his class at the New York
Restaurant School in 1994. After a short stint at Montrachet in Tribeca, owner
Drew Nieporent brought Ricky to join his team for a new restaurant he was
opening called Nobu. The rest is history. Nobu’s new style Japanese cuisine has
won virtually every major culinary accolade and is recognized worldwide.
Ricky quickly worked his way up from prep cook to Chef de Cuisine of Nobu
New York. He assisted in the opening and training of staff for Nobu Next Door
in 1998 and Nobu Las Vegas in 1999. He is currently responsible for the hot
kitchens of both Nobu New York and Nobu Next Door as Executive Chef.
As a child growing up in New York’s rural Hudson Valley, Robb Garceau was
exposed to fresh, seasonal local produce at a very young age. His parents,
avid gardeners with a passion for travel, always encouraged Robb to explore
the offerings of the family garden, nearby farms, and the unique cuisines
found around the country.
While studying environmental science for three years at SUNY Plattsburgh,
Robb continued to feed his interest in food and cooking working in various
restaurant kitchens during summers. He eventually left college to pursue his
passion and enrolled in the New England Culinary Institute. Upon graduation
in 1996, Robb moved to New York after accepting a position at Jean-Georges,
where he worked his way through four stations in two years before moving to
the kitchen of sister restaurant Vong.
In 2000, Robb decided to pursue a new challenge – catering – and in
2006, Robb was named the Executive Chef of Hudson Yards (HY), Danny
Meyer’s fine dining catering company. Offering a fresh approach to catering,
HY is committed to providing its guests with the excellent cuisine and warm
hospitality they have come to expect from Union Square Hospitality Group.
15
Chef Jacques Gautier’s restaurant Palo Santo operates out of the ground
floor of a Brooklyn brownstone. His eclectic take on traditional Latin
American Cuisine draws influence from Caribbean family roots. In 1998 he
completed the chef training program at The Natural Gourmet Institute. At
age twenty Chef Gautier was invited to cook at the James Beard House—he
remains the youngest to have received that honor.
Before opening his own restaurants, he worked in the renowned kitchens
of Vong in New York and Azie in San Francisco. Gautier spent most of 2004
traveling and working as a wine maker’s assistant in Argentina. During his
travels he conducted an intensive study of South American wine and
per­fected the Latin market cooking that Palo Santo offers on a daily
changing menu.
Charles Grund, Jr. was born and raised in Chicago. From the ages of 7-9
he lived in San Antonio, and has fond childhood memories of Texas. He
started cooking at the age of 4 with his grandmothers, and has been cooking
barbecue with his father and grandfather ever since he can remember.
He started his professional career in the culinary industry in 1997, and has
worked in kitchens with venerated chefs like Charlie Trotter, Grant Achatz
and Rick Tramanto. Before joining Hill Country in December 2008, Charles
was most recently the Corporate Chef for New York City Restaurant Group.
In 2007 he served as Executive Chef at the Russian Tea Room in New York.
Prior to that, from 2005 to 2006, Charles was Executive Sous Chef at Blue
Water Grill in Chicago and Blue Fin in New York City—both part of the B.R.
Guest Company.
16
Growing up near the beach in Perth, Australia, Hopson began working nights
in the kitchen of a local restaurant so that he could surf by day. He soon
found himself enjoying the creative aspects of cooking as much as he loved
riding the waves. Before long, he enrolled in a culinary apprenticeship at a
local hotel and then moved around Australia working in several hotel kitchens
in Queensland and Sydney. Eager to expand his culinary knowledge, Hopson
traveled to Europe where he sharpened his skills in the prestigious kitchens
of Restaurant Troisgros, Restaurant Guy Savoy and Lucas Carton, in Paris.
Hopson eventually left Paris, ultimately setting his sights on New York City.
He accepted a position at Artisanal, where he was quickly promoted to chef
de cuisine, a position he next held at Picholine. Seeking a new challenge,
Hopson left Picholine to join One if by Land, Two if by Sea.
At Le Cirque, Hopson continues to uphold the legendary restaurant’s
classical culinary style while adding his own modern perspective. By
incorporating global flavors and techniques, he creates dishes that
are both approachable and refined. His culinary philosophy is simple:
provide guests with what they want, while adding a personal touch and
memorable elements to each dish.
As executive pastry chef of New York’s Le Bernardin, Michael Laiskonis
produces delicate desserts that are a flavorful balance of art and science.
Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation,
his work has also helped the restaurant maintain four stars from the New
York Times and three stars from the esteemed Michelin Guide.
In his five year tenure as pastry chef at Tribute in Detroit, Pastry Art and
Design twice named him one of the “10 Best Pastry Chefs in America”. Now
at Le Bernardin since 2004, Eric Ripert, executive chef and co-owner, says,
“Michael’s sensibilities perfectly complement the Le Bernardin style of light,
inventive, and elegant food.”
Laiskonis was named Bon Appétit’s 2004 Pastry Chef of the Year. His
consulting projects include an ongoing collaboration with the Ritz Carlton
hotels in Grand Cayman, Washington DC, and Philadelphia, as well as
work with the National Peanut Board and several pastry shops throughout
Japan. In 2008, Laiskonis became a featured contributor to Gourmet.com
and joined the ranks of chef-bloggers, with two sites: mlaiskonis.com and
michael-laiskonis.com.
17
Chef Jacques Gautier’s restaurant Palo Santo operates out of the ground
floor of a Brooklyn brownstone. His eclectic take on traditional Latin
American Cuisine draws influence from Caribbean family roots. In 1998 he
completed the chef training program at The Natural Gourmet Institute. At
age twenty Chef Gautier was invited to cook at the James Beard House—he
remains the youngest to have received that honor.
Before opening his own restaurants, he worked in the renowned kitchens
of Vong in New York and Azie in San Francisco. Gautier spent most of 2004
traveling and working as a wine maker’s assistant in Argentina. During his
travels he conducted an intensive study of South American wine and
per­fected the Latin market cooking that Palo Santo offers on a daily
changing menu.
Charles Grund, Jr. was born and raised in Chicago. From the ages of 7-9
he lived in San Antonio, and has fond childhood memories of Texas. He
started cooking at the age of 4 with his grandmothers, and has been cooking
barbecue with his father and grandfather ever since he can remember.
He started his professional career in the culinary industry in 1997, and has
worked in kitchens with venerated chefs like Charlie Trotter, Grant Achatz
and Rick Tramanto. Before joining Hill Country in December 2008, Charles
was most recently the Corporate Chef for New York City Restaurant Group.
In 2007 he served as Executive Chef at the Russian Tea Room in New York.
Prior to that, from 2005 to 2006, Charles was Executive Sous Chef at Blue
Water Grill in Chicago and Blue Fin in New York City—both part of the B.R.
Guest Company.
16
Growing up near the beach in Perth, Australia, Hopson began working nights
in the kitchen of a local restaurant so that he could surf by day. He soon
found himself enjoying the creative aspects of cooking as much as he loved
riding the waves. Before long, he enrolled in a culinary apprenticeship at a
local hotel and then moved around Australia working in several hotel kitchens
in Queensland and Sydney. Eager to expand his culinary knowledge, Hopson
traveled to Europe where he sharpened his skills in the prestigious kitchens
of Restaurant Troisgros, Restaurant Guy Savoy and Lucas Carton, in Paris.
Hopson eventually left Paris, ultimately setting his sights on New York City.
He accepted a position at Artisanal, where he was quickly promoted to chef
de cuisine, a position he next held at Picholine. Seeking a new challenge,
Hopson left Picholine to join One if by Land, Two if by Sea.
At Le Cirque, Hopson continues to uphold the legendary restaurant’s
classical culinary style while adding his own modern perspective. By
incorporating global flavors and techniques, he creates dishes that
are both approachable and refined. His culinary philosophy is simple:
provide guests with what they want, while adding a personal touch and
memorable elements to each dish.
As executive pastry chef of New York’s Le Bernardin, Michael Laiskonis
produces delicate desserts that are a flavorful balance of art and science.
Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation,
his work has also helped the restaurant maintain four stars from the New
York Times and three stars from the esteemed Michelin Guide.
In his five year tenure as pastry chef at Tribute in Detroit, Pastry Art and
Design twice named him one of the “10 Best Pastry Chefs in America”. Now
at Le Bernardin since 2004, Eric Ripert, executive chef and co-owner, says,
“Michael’s sensibilities perfectly complement the Le Bernardin style of light,
inventive, and elegant food.”
Laiskonis was named Bon Appétit’s 2004 Pastry Chef of the Year. His
consulting projects include an ongoing collaboration with the Ritz Carlton
hotels in Grand Cayman, Washington DC, and Philadelphia, as well as
work with the National Peanut Board and several pastry shops throughout
Japan. In 2008, Laiskonis became a featured contributor to Gourmet.com
and joined the ranks of chef-bloggers, with two sites: mlaiskonis.com and
michael-laiskonis.com.
17
Chef Anita Lo, a second generation Chinese-American, grew up with her
family in Birmingham, Michigan and fostered an interest in food at a young
age. Lo accepted her first kitchen job as garde-manger at Bouley, but after a
year, she decided to move to Paris and enroll in Ecole Ritz-Escoffier, where
she graduated first in her class with honors. Back in New York, Lo worked her
way through all the stations at David Waltuck’s Chanterelle. She defined her
culinary style during two years at Mirezi, where she earned a two-star review
from the New York Times. Lo then traveled to Southeast Asia and in 2000,
opened Annisa, whose name means ‘’women’’ in Arabic. It was an instant hit,
earning a two-star review from the New York Times. Food & Wine magazine
named her one of ten “Best New Chefs in America” in 2001, and the Village
Voice proclaimed Lo as “Best New Restaurant Chef.”
In June 2009, after nearly ten years in business, Annisa suffered an unfortunate
blow—a fire destroyed the restaurant entirely. This month, after a complete
renovation of the original Barrow Street location, Lo will reopen Annisa.
Beginning with a stint at Le Cirque where he worked with revered Chefs Alain
Sailhac and Daniel Boulud, Chef Michael Lomonaco has always created bold
and flavorful fare. In 1989, Lomonaco took the helm at The 21 Club, turning
the staid restaurant into a world class dining destination. After that, he
moved up—literally, as the executive chef of Windows on the World.
At the helm of his own restaurant for the first time, the opening of Porter
House New York at Time Warner Center is Lomonaco’s sophisticated reimagining of the steakhouse.
As the television host for Epicurious, the Travel Channel’s acclaimed food
program, Michael has brought millions of Americans into discussions with
the world’s best food personalities. In addition to appearances on The Today
Show, and In Julia’s Kitchen with Master Chefs, Michael is also the author of
The 21 Cookbook and co-author of Nightly Specials.
Michael, strongly dedicated to community support, co-founded the
Windows of Hope Family Relief Fund, which gathered aid for restaurant
workers’ families in the wake of September 11, 2001. In addition, he
participates in cooking demonstrations and events that benefit important
causes, including City Harvest and Share Our Strength.
18
Pastry Chef Anne-Marie Noonan’s interest in the pastry arts began at the age
of 8 when her mother baked her a castle cake and presented it to her in front
of all her friends. It was at that moment her life-long love of pastry began.
When her mother retired from the castle cake business, Anne-Marie became
responsible for all the cookies and cakes made in the household.
Determined to pursue her love of baking as a career, Noonan received
her formal pastry training from the Institute of Culinary Education (formerly
Peter Kump’s) in 1993. Following completion of the program at ICE, she
began her career with an internship at Les Friandises and stints at Iridiuim
and One Fifth Avenue.
In 1995 Anne-Marie became the executive pastry chef at the Bryant
Park Grill and immediately felt at home. She has been there ever since and
has continued her culinary education with classes at the Notter School
of Confectionary Arts, The Culinary Institute of America and via trial and
error. She has developed cakes and desserts for such luminaries as Harry
Belafonte and designer, Norma Kamali.
Lush Candy is the brainchild of Laurie Freeman Pauker, a mom and new
product developer who started making and selling her Lush English Toffee
when she couldn’t find any candy that she liked. Blessed with a sweet tooth
she couldn’t outgrow and equipped with a product developer’s keen sense
of “how to”, Laurie started creating her own confections several years ago. A
family tradition of German and Russian pastry making inspired her approach
to the sweet science.
Eager to expand her repertoire, Laurie studied chocolate and
confections at the University of Wisconsin-Madison in conjunction with
Retail Confectioners International (RCI); at University of California - Davis
with Richardson Researches; and at the Institute of Culinary Education
(ICE) in New York. Laurie loves experimenting with new confections and
administering the results to a built-in team of taste testers, her husband and
three teenage sons. Her niece, Shiori, is a student at the Cooke Center.
19
Chef Anita Lo, a second generation Chinese-American, grew up with her
family in Birmingham, Michigan and fostered an interest in food at a young
age. Lo accepted her first kitchen job as garde-manger at Bouley, but after a
year, she decided to move to Paris and enroll in Ecole Ritz-Escoffier, where
she graduated first in her class with honors. Back in New York, Lo worked her
way through all the stations at David Waltuck’s Chanterelle. She defined her
culinary style during two years at Mirezi, where she earned a two-star review
from the New York Times. Lo then traveled to Southeast Asia and in 2000,
opened Annisa, whose name means ‘’women’’ in Arabic. It was an instant hit,
earning a two-star review from the New York Times. Food & Wine magazine
named her one of ten “Best New Chefs in America” in 2001, and the Village
Voice proclaimed Lo as “Best New Restaurant Chef.”
In June 2009, after nearly ten years in business, Annisa suffered an unfortunate
blow—a fire destroyed the restaurant entirely. This month, after a complete
renovation of the original Barrow Street location, Lo will reopen Annisa.
Beginning with a stint at Le Cirque where he worked with revered Chefs Alain
Sailhac and Daniel Boulud, Chef Michael Lomonaco has always created bold
and flavorful fare. In 1989, Lomonaco took the helm at The 21 Club, turning
the staid restaurant into a world class dining destination. After that, he
moved up—literally, as the executive chef of Windows on the World.
At the helm of his own restaurant for the first time, the opening of Porter
House New York at Time Warner Center is Lomonaco’s sophisticated reimagining of the steakhouse.
As the television host for Epicurious, the Travel Channel’s acclaimed food
program, Michael has brought millions of Americans into discussions with
the world’s best food personalities. In addition to appearances on The Today
Show, and In Julia’s Kitchen with Master Chefs, Michael is also the author of
The 21 Cookbook and co-author of Nightly Specials.
Michael, strongly dedicated to community support, co-founded the
Windows of Hope Family Relief Fund, which gathered aid for restaurant
workers’ families in the wake of September 11, 2001. In addition, he
participates in cooking demonstrations and events that benefit important
causes, including City Harvest and Share Our Strength.
18
Pastry Chef Anne-Marie Noonan’s interest in the pastry arts began at the age
of 8 when her mother baked her a castle cake and presented it to her in front
of all her friends. It was at that moment her life-long love of pastry began.
When her mother retired from the castle cake business, Anne-Marie became
responsible for all the cookies and cakes made in the household.
Determined to pursue her love of baking as a career, Noonan received
her formal pastry training from the Institute of Culinary Education (formerly
Peter Kump’s) in 1993. Following completion of the program at ICE, she
began her career with an internship at Les Friandises and stints at Iridiuim
and One Fifth Avenue.
In 1995 Anne-Marie became the executive pastry chef at the Bryant
Park Grill and immediately felt at home. She has been there ever since and
has continued her culinary education with classes at the Notter School
of Confectionary Arts, The Culinary Institute of America and via trial and
error. She has developed cakes and desserts for such luminaries as Harry
Belafonte and designer, Norma Kamali.
Lush Candy is the brainchild of Laurie Freeman Pauker, a mom and new
product developer who started making and selling her Lush English Toffee
when she couldn’t find any candy that she liked. Blessed with a sweet tooth
she couldn’t outgrow and equipped with a product developer’s keen sense
of “how to”, Laurie started creating her own confections several years ago. A
family tradition of German and Russian pastry making inspired her approach
to the sweet science.
Eager to expand her repertoire, Laurie studied chocolate and
confections at the University of Wisconsin-Madison in conjunction with
Retail Confectioners International (RCI); at University of California - Davis
with Richardson Researches; and at the Institute of Culinary Education
(ICE) in New York. Laurie loves experimenting with new confections and
administering the results to a built-in team of taste testers, her husband and
three teenage sons. Her niece, Shiori, is a student at the Cooke Center.
19
20
After graduating from the Culinary Institute of America, Chef Bill Telepan
furthered his formal education at some of the world’s top kitchens, including
an apprenticeship at Michelin three-star Alain Chapel in Lyons, and training
with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. Bill
later spent four years as the executive chef at Gotham Bar & Grill.
Telepan joined JUdson Grill in 1998, earning JUdson its glorious threestar rating from the New York Times. In that review, Ruth Reichl described
Bill’s cooking as “extremely eloquent; each of those unassuming dishes roar
with flavor, and the minute you finish one bite you instantly want another”.
Jonathan Gold described his cooking in Gourmet Magazine as “like listening
to a Haydn string quartet doubled at the octave”. Telepan has written a book
entitled Inspired by Ingredients to present his unique cooking style. He also
serves on the Chef’s Advisory Board of the Institute of Culinary Education, City
Harvest’s Restaurant Board, and is a board member of Wellness in the Schools.
In December of 2005, Bill opened his eponymous restaurant ‘Telepan’
at 72 West 69th Street on the Upper West Side. Telepan was voted “Best
Newcomer” by the Zagat Guide for 2007.
Although Mark Tarlov is the new kid on the wine block with his Evening Land
Vineyards, the New York native is no newcomer to all things wine, especially
Burgundy and Pinot Noir produced in California and Oregon. Despite his
passion for Pinot, he comes to the wine industry from an unusual route,
including the U.S. Supreme Court (he wrote speeches for Justice Warren
Burger), contract negotiator for movie studios, movie producer and director.
Tarlov is a creative thinker who is not hindered by all things he can’t do
in the creation of his wine portfolio. He has put together a series of top
quality vineyards in California and Oregon to make his wines, plucked some
famous names in the industry to help, and started a private label of wines
especially made for high-caliber restaurants, thus fast-tracking his wines out
of obscurity right off the bat.
Evening Land Vineyards grows estate Pinot Noir from several highly acclaimed
terriors—the Sonoma Coast (Carl Myers Vineyard and Occidental Vineyard),
Santa Rita Hills (Looking Glass Vineyard in Santa Barbara County) and in the
Willamette Valley of Oregon (Seven Springs Vineyard in the Eola Hills). Evening
Land is dedicated to terroir and the expression of the vineyard in the glass.
Loca Linda wine is the passion project of Brian Smith, Sommelier and Wine
Director of Clo Wine Bar at the Time Warner Center. Nestled among some
of the city’s finest restaurants, Clo Wine Bar combines sleek, modern design
and technology to present a curated collection of 100 wines by the glass.
The virtual wine list on a touch screen interactive table provides access to
information on the wines including origin, stylistic cues and tasting notes.
When Brian made his first trip to Mendoza, he instantly fell in love with the
people and the old vine vineyards. It was on his first night that he heard the
local phrase ‘Loca Linda’, a compliment meaning ‘crazy in a good way’. Loca
Linda offers hand-picked, hand sorted wines of balance and elegance. The
inaugural release consists of a highly aromatic 2009 Torrontes from the high
altitude vineyards of La Rioja and an elegant 2008 Malbec from the Vista
Flores sub-district of Mendoza.
Kahlil and Casey Lozoraitis, the husband-and-wife team who started
Parlay Winery, have released the new production of their Rosé of Pinot
Noir “Festival Cuvée”. They also created Rosé of Pinot Noir “Feast” and a
Sauvignon Blanc in response to customer demand.
“Wine-making is a family business. Whether we’re working in my parents’
vineyard or producing wine together, my husband and I are passionate about
providing approachable, fun and reasonably priced wines,” said Casey Lozoraitis.
Parlay offers a choice of Rosé styles. The signature “Festival Cuvée” is
produced with Pinot Noir grapes from Sonoma County. Aged in new oak, this
wine is full-bodied and fruit-forward with notes of berries, apricot and a hint
of spice. Rosé of Pinot Noir “Feast” is crafted from the finest grapes from
Carneros. With a crisp delicate body and fresh berry flavors, it compliments a
wide variety of cuisines, making it a superb food wine. Parlay Sauvignon Blanc
was an inspired creation, prompted by the opportunity of acquiring very
special fruit. Made from Russian River Valley grapes grown in a cool coastal
climate, this wine tempts with layers of honeysuckle and pear that are filled
out with a pleasing acidity.
21
20
After graduating from the Culinary Institute of America, Chef Bill Telepan
furthered his formal education at some of the world’s top kitchens, including
an apprenticeship at Michelin three-star Alain Chapel in Lyons, and training
with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. Bill
later spent four years as the executive chef at Gotham Bar & Grill.
Telepan joined JUdson Grill in 1998, earning JUdson its glorious threestar rating from the New York Times. In that review, Ruth Reichl described
Bill’s cooking as “extremely eloquent; each of those unassuming dishes roar
with flavor, and the minute you finish one bite you instantly want another”.
Jonathan Gold described his cooking in Gourmet Magazine as “like listening
to a Haydn string quartet doubled at the octave”. Telepan has written a book
entitled Inspired by Ingredients to present his unique cooking style. He also
serves on the Chef’s Advisory Board of the Institute of Culinary Education, City
Harvest’s Restaurant Board, and is a board member of Wellness in the Schools.
In December of 2005, Bill opened his eponymous restaurant ‘Telepan’
at 72 West 69th Street on the Upper West Side. Telepan was voted “Best
Newcomer” by the Zagat Guide for 2007.
Although Mark Tarlov is the new kid on the wine block with his Evening Land
Vineyards, the New York native is no newcomer to all things wine, especially
Burgundy and Pinot Noir produced in California and Oregon. Despite his
passion for Pinot, he comes to the wine industry from an unusual route,
including the U.S. Supreme Court (he wrote speeches for Justice Warren
Burger), contract negotiator for movie studios, movie producer and director.
Tarlov is a creative thinker who is not hindered by all things he can’t do
in the creation of his wine portfolio. He has put together a series of top
quality vineyards in California and Oregon to make his wines, plucked some
famous names in the industry to help, and started a private label of wines
especially made for high-caliber restaurants, thus fast-tracking his wines out
of obscurity right off the bat.
Evening Land Vineyards grows estate Pinot Noir from several highly acclaimed
terriors—the Sonoma Coast (Carl Myers Vineyard and Occidental Vineyard),
Santa Rita Hills (Looking Glass Vineyard in Santa Barbara County) and in the
Willamette Valley of Oregon (Seven Springs Vineyard in the Eola Hills). Evening
Land is dedicated to terroir and the expression of the vineyard in the glass.
Loca Linda wine is the passion project of Brian Smith, Sommelier and Wine
Director of Clo Wine Bar at the Time Warner Center. Nestled among some
of the city’s finest restaurants, Clo Wine Bar combines sleek, modern design
and technology to present a curated collection of 100 wines by the glass.
The virtual wine list on a touch screen interactive table provides access to
information on the wines including origin, stylistic cues and tasting notes.
When Brian made his first trip to Mendoza, he instantly fell in love with the
people and the old vine vineyards. It was on his first night that he heard the
local phrase ‘Loca Linda’, a compliment meaning ‘crazy in a good way’. Loca
Linda offers hand-picked, hand sorted wines of balance and elegance. The
inaugural release consists of a highly aromatic 2009 Torrontes from the high
altitude vineyards of La Rioja and an elegant 2008 Malbec from the Vista
Flores sub-district of Mendoza.
Kahlil and Casey Lozoraitis, the husband-and-wife team who started
Parlay Winery, have released the new production of their Rosé of Pinot
Noir “Festival Cuvée”. They also created Rosé of Pinot Noir “Feast” and a
Sauvignon Blanc in response to customer demand.
“Wine-making is a family business. Whether we’re working in my parents’
vineyard or producing wine together, my husband and I are passionate about
providing approachable, fun and reasonably priced wines,” said Casey Lozoraitis.
Parlay offers a choice of Rosé styles. The signature “Festival Cuvée” is
produced with Pinot Noir grapes from Sonoma County. Aged in new oak, this
wine is full-bodied and fruit-forward with notes of berries, apricot and a hint
of spice. Rosé of Pinot Noir “Feast” is crafted from the finest grapes from
Carneros. With a crisp delicate body and fresh berry flavors, it compliments a
wide variety of cuisines, making it a superb food wine. Parlay Sauvignon Blanc
was an inspired creation, prompted by the opportunity of acquiring very
special fruit. Made from Russian River Valley grapes grown in a cool coastal
climate, this wine tempts with layers of honeysuckle and pear that are filled
out with a pleasing acidity.
21
San Polino Estate
San Polino Estate sits peacefully atop a hill, only minutes from Montalcino.
The estate commands breathtaking views of the surrounding valleys and
hills of Southern Tuscany. Here Luigi (Gigi) Fabro and his lovely wife Katia
Nussbaum nurture the earth to produce the revered Brunello wine, the
premier expression of the Sangiovese grape.
Gigi and Katia bought San Polino in 1990. The land was virgin, covered only
in ancient olive trees, grassy fields, brambles and helichrysum—Greek for spun
gold. They began their partnership with the land by making olive oil.
San Polino produces 15,000 bottles annually, 8,000 of which are Brunello di
Montalcino. The farm is certified organic to European Union standards. Katia
and Gigi run the farm on strongly biodynamic principles. They use no sulphur
whatsoever in the vineyards and very little in the winery. Needless to say, they
do not use any pesticides, herbicides, or fungicides in the fields. This devotion
to purity has produced medal winning wines of global critical acclaim. This wine
tasting was generously donated by Christine and Kevin Hennessey.
Roger has the distinction of being one of only 180 Master Sommeliers
worldwide. The recipient of many prestigious awards, he was recognized by
the James Beard Foundation in 1996, winning the Outstanding Wine Service
Award. In 1995, he was honored as Best Sommelier by the New York Press, and
in 2001, he was awarded Restaurant Wine & Spirits Professional of the Year
by Santé Magazine. Most recently, in 2008, Roger was named Sake Samurai, a
prestigious honor from The Japan Sake Brewers Association, a title currently
bestowed to only 22 experts in the world, and only 8 outside Japan.
Prior to joining Porter House New York, Roger worked for 16 years at the famed
Chanterelle Restaurant. At Chanterelle, in addition to providing guests with
sensational wine pairings, he planned and coordinated sell-out wine dinners.
He was the Master Sommelier at Tse Yang, a restaurant noted for haute
Mandarin cuisine with an acclaimed wine list; Restaurant Director at l’Ecole—
the restaurant of the French Culinary Institute, and the Sommelier at Hotel
Parker Meridien in New York. Currently, Roger is an Adjunct Assistant Professor
on Wine Education at the New York City College of Technology, CUNY.
This evening Roger will be pouring Mahua Sauvignon Blanc and Veramonte
Cabernet Sauvignon, which were generously donated by Southern Wine & Spirits.
22
Thank you to Mucca Design for donating their creative services for the design of the promotion materials for the gala.
San Polino Estate
San Polino Estate sits peacefully atop a hill, only minutes from Montalcino.
The estate commands breathtaking views of the surrounding valleys and
hills of Southern Tuscany. Here Luigi (Gigi) Fabro and his lovely wife Katia
Nussbaum nurture the earth to produce the revered Brunello wine, the
premier expression of the Sangiovese grape.
Gigi and Katia bought San Polino in 1990. The land was virgin, covered only
in ancient olive trees, grassy fields, brambles and helichrysum—Greek for spun
gold. They began their partnership with the land by making olive oil.
San Polino produces 15,000 bottles annually, 8,000 of which are Brunello di
Montalcino. The farm is certified organic to European Union standards. Katia
and Gigi run the farm on strongly biodynamic principles. They use no sulphur
whatsoever in the vineyards and very little in the winery. Needless to say, they
do not use any pesticides, herbicides, or fungicides in the fields. This devotion
to purity has produced medal winning wines of global critical acclaim. This wine
tasting was generously donated by Christine and Kevin Hennessey.
Roger has the distinction of being one of only 180 Master Sommeliers
worldwide. The recipient of many prestigious awards, he was recognized by
the James Beard Foundation in 1996, winning the Outstanding Wine Service
Award. In 1995, he was honored as Best Sommelier by the New York Press, and
in 2001, he was awarded Restaurant Wine & Spirits Professional of the Year
by Santé Magazine. Most recently, in 2008, Roger was named Sake Samurai, a
prestigious honor from The Japan Sake Brewers Association, a title currently
bestowed to only 22 experts in the world, and only 8 outside Japan.
Prior to joining Porter House New York, Roger worked for 16 years at the famed
Chanterelle Restaurant. At Chanterelle, in addition to providing guests with
sensational wine pairings, he planned and coordinated sell-out wine dinners.
He was the Master Sommelier at Tse Yang, a restaurant noted for haute
Mandarin cuisine with an acclaimed wine list; Restaurant Director at l’Ecole—
the restaurant of the French Culinary Institute, and the Sommelier at Hotel
Parker Meridien in New York. Currently, Roger is an Adjunct Assistant Professor
on Wine Education at the New York City College of Technology, CUNY.
This evening Roger will be pouring Mahua Sauvignon Blanc and Veramonte
Cabernet Sauvignon, which were generously donated by Southern Wine & Spirits.
22
Thank you to Mucca Design for donating their creative services for the design of the promotion materials for the gala.
Loeb & Loeb LLP
June Eichbaum & Kenneth I. Wirfel
Morgan Stanley
American Express
Moody’s
The Saxe Family
Deborah E. Cooper &
Daniel S. Sternberg
PricewaterhouseCoopers
Lisa & John Westlake
Karen & Tom Robards
Beth Ackerman Bolander
Anita & Richard Inz
Cindy Pinter
Valerie Boom & James Gunderson
Karin S. Katz
Mary Ann Policastro
Carlene & Mark Braithwaite
Laurin & Norman Kleiman
Cynthia & Gerald Rothstein
Anna & Thomas Bryan
The Law Offices of
Lauren Baum, PC
Patricia Schaefer & Tom Fahey
Amy & Josh Schindler
Christina Clayton & Stanley Kolber
Diane & Ron Russo
Carol & Jim Dillon
Edna Leib
Kathy & Larry Dunne
Kate & Joel Millonzi
Sharon Stein
Mr. & Mrs. Gerrald Giblin
Debbie & Andrew Morris
Patricia Thakkar
Veronica Gillotti
Nancy & Paul Novograd
Harriette Heller & Carl D. Bernstein
Elizabeth Ostrow &
Andrew Buchsbaum
Maddy Weinstein, Larry Weinstein
& Andy Weinstein
Cory & Art Henkel
Steven Wils
Goldman Sachs
Wendy Banner & Geoffrey Wiener
Kim Albright & Michael Dow
Mona & Oz Hanley
Alexandra & Alan Murray
Gay Ebers-Franckowiak
Susan & Bill Rifkin
Ellen K. Banner
Robin Henry
Jane B. & Dr. Ralph A. O’Connell
Ms. Susan Bhyunn
Carlie & Neal Garonzik
Eileen Caulfield Schwab
Marjory & Jeff Bauml
Mary Herms & Ryan Marshall
Elizabeth & Jeff Peek
Ellen J. Bickal & Gary W. Bieber
Christine & Kevin Hennessey
Janet Bickal
Shelly & Michael Kassen
David & Ilyse Schaefer
Cleary Gottlieb Steen
& Hamilton LLP
Patricia Nooy & Roger Miller
Skadden, Arps, Slate,
Meagher & Flom LLP
Janet & David Offensend
Barbara Wolf & Dag Folger
Covington & Burling LLP
Louise Parent & John Casaly
Barbara & Michael Zimmerman
Jo Ann M. Beltempo
Renee Khatami & John MacArthur
Michael Termini, PsyD
David Brodsky
Margot & Ed Levy
Nicole & David Wachter
Susan Caruso-Green
Pam & Jeff Lieberman
Helen Lee-Warren
Anne Dayton
Nancy & Daniel Neff
Shirley & Michael Wise
Barbara & Michael Gross
Joyce & Daniel Pariser
Elizabeth & Karl Kahler
Kelly & Rose Marie Smith
Linda & Donald Burke
Mr. & Mrs. Edward C. Lord
Jamie Sildar
De Feis O’Connell & Rose, P.C.
Elizabeth Lunbeck & Gary Gerstle
Donna Vilardi
Edmund C. Duffy
Barbara Marcus & Michael Pollack
Kevin John Walsh
Lizanne Fontaine & Bob Buckholz
Jennifer Levy Markowitz
Mark S. Weiss
Loeb & Loeb LLP
June Eichbaum & Kenneth I. Wirfel
Morgan Stanley
American Express
Moody’s
The Saxe Family
Deborah E. Cooper &
Daniel S. Sternberg
PricewaterhouseCoopers
Lisa & John Westlake
Karen & Tom Robards
Beth Ackerman Bolander
Anita & Richard Inz
Cindy Pinter
Valerie Boom & James Gunderson
Karin S. Katz
Mary Ann Policastro
Carlene & Mark Braithwaite
Laurin & Norman Kleiman
Cynthia & Gerald Rothstein
Anna & Thomas Bryan
The Law Offices of
Lauren Baum, PC
Patricia Schaefer & Tom Fahey
Amy & Josh Schindler
Christina Clayton & Stanley Kolber
Diane & Ron Russo
Carol & Jim Dillon
Edna Leib
Kathy & Larry Dunne
Kate & Joel Millonzi
Sharon Stein
Mr. & Mrs. Gerrald Giblin
Debbie & Andrew Morris
Patricia Thakkar
Veronica Gillotti
Nancy & Paul Novograd
Harriette Heller & Carl D. Bernstein
Elizabeth Ostrow &
Andrew Buchsbaum
Maddy Weinstein, Larry Weinstein
& Andy Weinstein
Cory & Art Henkel
Steven Wils
Goldman Sachs
Wendy Banner & Geoffrey Wiener
Kim Albright & Michael Dow
Mona & Oz Hanley
Alexandra & Alan Murray
Gay Ebers-Franckowiak
Susan & Bill Rifkin
Ellen K. Banner
Robin Henry
Jane B. & Dr. Ralph A. O’Connell
Ms. Susan Bhyunn
Carlie & Neal Garonzik
Eileen Caulfield Schwab
Marjory & Jeff Bauml
Mary Herms & Ryan Marshall
Elizabeth & Jeff Peek
Ellen J. Bickal & Gary W. Bieber
Christine & Kevin Hennessey
Janet Bickal
Shelly & Michael Kassen
David & Ilyse Schaefer
Cleary Gottlieb Steen
& Hamilton LLP
Patricia Nooy & Roger Miller
Skadden, Arps, Slate,
Meagher & Flom LLP
Janet & David Offensend
Barbara Wolf & Dag Folger
Covington & Burling LLP
Louise Parent & John Casaly
Barbara & Michael Zimmerman
Jo Ann M. Beltempo
Renee Khatami & John MacArthur
Michael Termini, PsyD
David Brodsky
Margot & Ed Levy
Nicole & David Wachter
Susan Caruso-Green
Pam & Jeff Lieberman
Helen Lee-Warren
Anne Dayton
Nancy & Daniel Neff
Shirley & Michael Wise
Barbara & Michael Gross
Joyce & Daniel Pariser
Elizabeth & Karl Kahler
Kelly & Rose Marie Smith
Linda & Donald Burke
Mr. & Mrs. Edward C. Lord
Jamie Sildar
De Feis O’Connell & Rose, P.C.
Elizabeth Lunbeck & Gary Gerstle
Donna Vilardi
Edmund C. Duffy
Barbara Marcus & Michael Pollack
Kevin John Walsh
Lizanne Fontaine & Bob Buckholz
Jennifer Levy Markowitz
Mark S. Weiss
Jana Agopian
Wendy Banner* and Geoffrey Wiener
Brittany Barnes
Marcia and Michael D. Beck*
Ellen Bickal, Esq.* and Gary W. Bieber
Kathleen B.* and Chris Boak
Cheryl Boucher
Carlene Braithwaite
Sapna Champaneria
Deborah E. Cooper, Esq.
and Daniel S. Sternberg, Esq.
Emily Cozart-Mason
Carol and James Dillon
June Eichbaum and Kenneth I. Wirfel, Esq.*
Kristen Eikenberry
Carlie and Neal Garonzik
Anne Halligan
Christine* and Kevin Hennessey
Karin Katz
Dr. Kristie P. Koenig* and John McKenna
Pam and Jeffrey Lieberman
Marcela Maldonado
Debra Morris
*Denotes Cooke Board Member
Alexandra Murray
Patricia Nooy and Roger W. Miller*
Louise M. Parent and John Casaly
Elizabeth Ostrow
and Andrew Buchsbaum
Joyce Pariser
Cindy Pinter
Susan and William Rifkin
Karen* and Tom Robards
Phyllis K. Saxe, Esq.*
Patti Schaefer
Amy and Joshua Schindler
Eileen Caulfield Schwab, Esq.*
Susan Shapiro
Gayle Spear and David Eisen
Michael Termini, PsyD
Margie and Nate Thorne
Helen Lee-Warren
Lisa Westlake*
Barbara Wolf
Pia and Jimmy Zankel
Barbara and Michael Zimmerman
Jana Agopian
Wendy Banner* and Geoffrey Wiener
Brittany Barnes
Marcia and Michael D. Beck*
Ellen Bickal, Esq.* and Gary W. Bieber
Kathleen B.* and Chris Boak
Cheryl Boucher
Carlene Braithwaite
Sapna Champaneria
Deborah E. Cooper, Esq.
and Daniel S. Sternberg, Esq.
Emily Cozart-Mason
Carol and James Dillon
June Eichbaum and Kenneth I. Wirfel, Esq.*
Kristen Eikenberry
Carlie and Neal Garonzik
Anne Halligan
Christine* and Kevin Hennessey
Karin Katz
Dr. Kristie P. Koenig* and John McKenna
Pam and Jeffrey Lieberman
Marcela Maldonado
Debra Morris
*Denotes Cooke Board Member
Alexandra Murray
Patricia Nooy and Roger W. Miller*
Louise M. Parent and John Casaly
Elizabeth Ostrow
and Andrew Buchsbaum
Joyce Pariser
Cindy Pinter
Susan and William Rifkin
Karen* and Tom Robards
Phyllis K. Saxe, Esq.*
Patti Schaefer
Amy and Joshua Schindler
Eileen Caulfield Schwab, Esq.*
Susan Shapiro
Gayle Spear and David Eisen
Michael Termini, PsyD
Margie and Nate Thorne
Helen Lee-Warren
Lisa Westlake*
Barbara Wolf
Pia and Jimmy Zankel
Barbara and Michael Zimmerman