Fortune partnered with the James Beard Foundation to bring eight of the country’s most recognized chefs to the Summit to prepare a signature tasting dish. Each menu was paired with estate wines specially selected from member wineries of Wine Entre Femme.
April Bloomfield, Executive Chef and Co-owner, The Spotted Pig, New York, N.Y.April Bloomfield, a native of Birmingham, England, honed her craft in various kitchens throughout London and Northern Ireland, including the legendary River Cafe, before moving to New York to open The Spotted Pig in 2004 with restaurateur Ken Friedman. Following its success, the pair opened the Breslin Bar & Dining Room and the John Dory Oyster Bar at New York City’s Ace Hotel. Chef Bloomfield published her first cookbook, A Girl and Her Pig, earlier this year.
Marissa Gerlach, Chef de Cuisine, Raya at The Ritz-Carlton, Laguna Niguel, Calif.Marissa Gerlach, working with Chef Richard Sandoval, became fond of unique ingredients, such as togarashi, an Asian seven spice; huitlacoche, a sweet fungus that grows on corn; and pilonillo, unrefined Mexican cane sugar. Each week, her goal is to pair such ingredients with a fresh, seasonal product to create a unique dish. Chef Gerlach joined RAYA in 2010. She played a pivotal role in RAYA’s recognition as Restaurant of the Year by Riviera Orange County in 2011. Before joining RAYA, Chef Gerlach worked in kitchens of some of California’s best restaurants and hotels.
Anne Kearney, Chef/Proprietor, Rue Dumaine, Dayton, OhioChef Anne Kearney’s “sense of place” in the kitchen, and her quest for locally grown and artisan products, form the cornerstone of her dedication to the culinary industry. She spent 25 years studying, cooking on the line, and assisting stellar chefs as her cuisine matured into an Americanized version of French Provençal fare at Dayton, Ohio’s Rue Dumaine, TASK Hospitality Group, and Alligator Annie’s, as well as the nationally acclaimed New Orleans restaurant Peristyle. She has earned recognition from the James Beard Foundation, Food & Wine and Wine Spectator magazines, and other industry notables.
Nancy Oakes, Executive Chef and Co-owner, Boulevard, San Francisco, Calif. Nancy Oakes has reached and sustained a level of culinary excellence held by few chefs in America today. Cited as Most Popular Chef by San Francisco Bay Area publications, she is executive chef at Boulevard, one of the city’s favorites according to the Zagat guide for seven years in a row. Chef Oakes’s Boulevard is also one of only a few restaurants to receive a coveted star each year in the Michelin Guide. Chef Oakes has garnered recognition from James Beard Foundation for Best Chef in California in 2001 and for Outstanding Restaurant in 2012.
Naomi Pomeroy, Chef, Beast, Portland, Ore. Naomi Pomeroy spent her childhood in Oregon hanging around the stove and her mother’s gardens. She launched an underground supper club in Portland, then established the Gotham Coffee Shop, ClarkLewis restaurant, and the Gotham Tavern, before opening the intimate, 24-seat Beast in 2007 and returning to the small family-style suppers that launched her career. Among numerous industry honors, she was selected as a finalist for the James Beard awards in the Best Chef Pacific Northwest category in 2010. Last year she appeared as a contestant on Bravo’s Top Chef Masters.
Mindy Segal, Executive Pastry Chef and Owner, HotChocolate, Chicago, Ill.Mindy Segal originally launched HotChocolate as Mindy’s HotChocolate Restaurant & Dessert Bar in Chicago’s Bucktown neighborhood in 2005, and relaunched it as Mindy Segal’s HotChocolate Craft last May, the same month she was awarded the James Beard Foundation’s 2012 Outstanding Pastry Chef. Using local and seasonal ingredients to create new interpretations of classic dishes, Chef Segal describes her fare as Contemporary American Artisan-crafted Food. With the freedom that the JBF recognition brings, she is taking a new approach, removing herself from the “art of cooking” and placing herself “back into the craft of cooking.” She has worked with some of the industry’s most elite culinary names.
Nancy Silverton, Co-owner, Osteria Mozza, Los Angeles, Calif. Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, and Mozza2Go in Los Angeles, as well as Osteria Mozza and Pizzeria Mozza in Singapore. She is the founder of the La Brea Bakery and formerly owned and operated Campanile restaurant. In 2012, Chef Silver was nominated for Outstanding Chef by the James Beard Foundation. She is the author of several books, including Nancy Silverton’s Sandwich Book, Nancy Silverton’s Breads from the La Brea Bakery, Desserts, and, most recently, The Mozza Cookbook.
Sue Zemanick, Executive Chef, Gautreau’s Restaurant, New Orleans, La. Sue Zemanick began her culinary career at age 15 and after high school enrolled in the Culinary Institute of America. Graduating at the top of her class, she took a fellowship, developed a great love for seafood, and, upon arriving in New Orleans, began cooking at Commander’s Palace. She moved to Gautreau’s Restaurant, which, under her guidance, is consistently rated one of New Orleans’ Top Ten Best Restaurants by the Times-Picayune. Chef Zemanick, among many industry honors, has been cited as a top five finalist in the James Beard Foundation’s Rising Star Chef category for the last four years. She was also named a New Orleans Rising Star this year.
A daring move with a young family to a steep mountain terrain in 1967 proved to be a good one. Donn Chappellet’s belief that hillside vineyards could produce world-class wines was endorsed by André Tchelistcheff. Forty-five years later, this unusually rugged terroir has become legendary for wines of great intensity, depth, and longevity.
Crocker & Starr Wines
Crocker & Starr handcrafts exquisite, world-class wines from an organic vineyard estate in St. Helena, Calif. Sustainable farming techniques, cutting-edge winemaking tools, and expert hands combine old world philosophy and new world fruit. Winemaker and co-owner Pam Starr “designs” the estate’s Cabernet Sauvignon, Cabernet Franc, and Sauvignon Blanc to capture the vineyard’s extraordinary terroir.
Iron Horse is a family-owned Sonoma winery best known for its Sparkling Wines, which have been served at the White House for five consecutive Presidential administrations beginning with the historic Reagan–Gorbachev Summit Meetings ending the Cold War. Most recently, Iron Horse was featured at the State Department launch of Hillary Clinton’s “Culinary Diplomacy” initiative, putting forward food, wine, and hospitality as essentials in international relations, on the premise that some of the toughest negotiations take place at the dining table.
Lorenza Rosé is the single wine made by a mother–daughter team: Melinda Kearney, a Napa Valley wine-marketing veteran, and Michele Lorenza Ouellet, a fashion model. Lorenza is an intentional dry true rosé made from Rhone varietals, which are handpicked from sustainably farmed old vines grown in Lodi, Calif.
Oakville Ranch Vineyards
Oakville Ranch Vineyards, more than two decades in the making, is a mountain vineyard located in the Oakville sub-appellation. The vineyard’s owners work hard to grow grapes and make wines that are lush, unspoiled, and true. The result is simply the best Cabernet Sauvignon and Cabernet Franc produced in the Napa Valley.
Located on a 300-acre property on Pritchard Hill, Ovid Winery produces Bordeaux varietal grapes, which are farmed meticulously. From the many small lots of estate-grown fruit, the best barrels are chosen each year and blended to create the new vintage of Ovid Napa Valley. Ovid’s blend varies in proportion from year to year but always eloquently conveys this special place.
Our commitment is to produce exquisite wines marked by complex aromas, a rich palette, and regal balance. If we do not believe a wine meets these RARECAT standards, it will not be bottled. That is our promise to our customers. RARECAT produces limited quantities of RARECAT Russian River Charles Heintz Chardonnay and RARECAT Napa Valley Old Toll Hillside Cabernet Sauvignon.
Spottswoode is an historic 45-acre winegrowing estate renowned for its Cabernet Sauvignon and Sauvignon Blanc. Owned by the Novak family since 1972, this Napa Valley estate was established in 1882 and named Spottswoode in 1910. Spottswoode has produced Cabernet since 1982 and has been organically farmed since 1985. The family is proud of their responsible land stewardship and commitment to the environment.