November 29-30, 2016: Laguna Niguel, CA

Evening with FOOD & WINE

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Chef Elizabeth Belkind

Executive Pastry Chef and Co-owner,
Cake Monkey Bakery, Los Angeles
Chef Elizabeth Belkind is executive pastry chef and co-owner of Los Angeles’ beloved Cake Monkey Bakery. Her line of innovative yet delightfully classic American sweets and layer cakes is featured in the Los Angeles Times, LA Weekly, and . Nationally, the bakery was featured in two shows on the Cooking Channel: Unique Sweets and Pizza Masters.

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Chef Ashley Christensen

Chef/Owner,
Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee + Table, Death & Taxes, Bridge Club, Raleigh
Chef Ashley Christensen is the chef/owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee + Table, Death & Taxes, and Bridge Club, all located in downtown Raleigh, North Carolina. Her cooking—hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients—has garnered local and national acclaim. Chef Christensen is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance, and Share Our Strength. In 2014, she was honored with the James Beard Award for Best Chef: Southeast. Her first cookbook, Poole’s: Recipes and Stories from a Modern Diner, was published in September 2016 by Ten Speed Press. Visit Chef Christensen behind the stoves at Poole’s or follow her on Twitter @Poolesdiner.

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Chef Nina Compton

Chef/Owner,
Compère Lapin, New Orleans
Chef Nina Compton, chef/owner of Compère Lapin, has more than 15 years of experience at some of the country’s finest restaurants. Following graduation from the Culinary Institute in Hyde Park, N.Y., in 2001, she began her professional journey at Daniel Boulud’s esteemed Daniel in NYC. After moving to Miami, she continued to work with the best, joining the crews at Norman’s, then Philippe Ruiz at Palme d’Or. Eventually she moved to Casa Casuarina, in Miami Beach, where she rose from sous chef to executive chef. She then worked with Scott Conant at Scarpetta, where she was chef de cuisine. During a star turn on Top Chef, on which she was a finalist and voted Fan Favorite, she fell in love with New Orleans and joined Provenence Hotels to open her first solo restaurant, Compère Lapin, which celebrated its first anniversary earlier this year.

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Chef Angela Dimayuga

Executive Chef,
Mission Chinese Food, New York City
Chef Angela Dimayuga has served as the executive chef at Mission Chinese Food in NYC since 2012. That year the New York Times awarded the restaurant two stars and named it Restaurant of the Year. Chef Dimayuga was named Best Chef 2015 by New York magazine and nominated for the James Beard Rising Star Chef award in 2016.

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Chef Sarah Grueneberg

Chef/Partner,
Monteverde Restaurants & Pastificio, Chicago
Chef Sarah Grueneberg, after graduating from culinary school in 2001, started her first career-changing job at Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. Chef Grueneberg was a contestant on Top Chef: Texas, rising to a finalist and runner-up for the season. She moved to Chicago in 2005 to join the team at the award-winning Spiaggia.

Beginning as a line cook, she quickly rose to chef di cucina in 2008 and then executive chef in 2010. In November 2015, Chef Grueneberg opened her first restaurant, Monteverde Restaurant & Pastificio, in Chicago’s West Loop. The restaurant has received various acclaimed reviews, including three out of four stars from the Chicago Tribune. Throughout 2016, Monteverde has been named to various Best New Restaurants lists from outlets such as Food & Wine, Bon Appetit, GQ, and Eater.

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Chef Michelle Karr-Ueoka

Pastry Chef,
MW Restaurant, Honolulu
Chef Michelle Karr-Ueoka trained at the Culinary Institute of America in Hyde Park after an externship at Alan Wong’s, then joined Daniel and The French Laundry. She rejoined Alan Wong’s, where she spent six years on the savory side. Moving again, she staged at Thomas Keller’s Per Se, where she realized she wanted to be a pastry chef. In 2012, she received the Rising Star Chef award from StarChefs.com as a pastry chef. In 2013, she and husband Chef Wade Ueoka opened their first joint venture, MW Restaurant in Honolulu, where they specialize in Hawaii regional cuisine. Both have traveled worldwide, but draw special inspiration from the melting pot of Hawaii and its exotic local bounty. In 2014, MW Restaurant was nominated by the James Beard Foundation (JBF) as Best New Restaurant. Chef Karr-Ueoka was nominated by JBF in 2014 and 2015 in the category of Outstanding Pastry.

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