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Central Coast Wine Classic Featured Chefs

Thursday, July 10

5 PM — Dinner at Hearst Castle in San Simeon, featuring the culinary artistry of Renowned Chefs from throughout California, Carmel (Cal Stamenov of Marinus at Bernardus & Wendy Brodie, Television Chef), Monterey (Kurt Grasing of Grasing’s), Napa (Ken Frank of La Toque), Buellton (Frank Ostini of The Hitching Post), Carpinteria (James Sly of Sly’s), Santa Barbara (Michael Hutchings of Michael’s Catering), gourmet appetizers and Champagne by the Neptune Pool, followed by six courses with matching Wines from Vintner Dignitaries.

Chef Bios

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef Wendy Brodie, Carmel Highlands, California

Celebrated California Artist/Chef Wendy Brodie, who has graced us as a Chef at the Dinner at Hearst Castle on several occasions, is known for her creative style with not only food but with presentation and table décor as well. In fact, she is often described as an artist whose medium is food.

With her husband, Bob Bussinger, CHA, Brodie was co-owner of Lincoln Court Restaurant in Carmel, which had become a very popular local restaurant, which generated outstanding, reviews (see press page on www.wendybrodie.com).

She has her own local weekly television show, “Art of Food,” broadcast daily on Comcast cable and is also viewed weekly on Public Television stations nationwide in the United States and Canada.

A graduate of the first class of the California Culinary Academy of San Francisco, Wendy Brodie has held executive chef positions at prestigious world-class resorts, including the Preserve at Rancho San Carlos, where she developed her own innovative style of ranch cuisine, Stonepine Inn and Gardiner’s Tennis Ranch, all in Carmel Valley. She was born in San Francisco and grew up there and in Palo Alto, and she has written food columns, lectured and demonstrated cooking and tabletop designs at such venues as Filoli Center, Macys, Bloomingdale’s and Neiman Marcus.

Wendy has been a guest chef, developing menus to represent California cuisine, at numerous four and five- star hotels in Europe and the world-renowned Jockey Club in Hong Kong. Wendy has sailed with the Crystal Cruise Line as their Celebrity Guest Chef as well as Sea Dream Yacht as chef lecturer on Atlantic crossing.

Wendy has cooked for and with numerous celebrity chefs including Julia Child, Jacques Pepin, Roy Yamaguchi, Paul Prudhomme and Martha Stewart. She has also been a guest chef at the Master’s of Food and Wine in Carmel and the Monterey Wine Festival. She is one of the featured chefs in the Masters of Food and Wine cookbook.

In 1991 Brodie was selected to attend Madeleine Kamman’s graduate program at the School for American Chefs at Beringer Wine Estates and has been inducted as an honorary member of the American Academy of Chefs of the American Culinary Federation. She was awarded the 1982 “Chef-of-the-Year of the Monterey Peninsula.” Currently she gives classes of her artful style with food, table décor and entertaining in her exquisitely designed demonstration kitchen in the Carmel Highlands. She also teaches cooking classes as team-building and spousal programs.

Wendy Brodie is affiliated with The Confrerie de la Chaine des Rotisseurs, Les Toques Blanches, Knights of the Vine, American Institute of Wine & Food, International Wine and Food Society, American Culinary Federation and has been an officer and board member of several of them, a truly impressive associative relation to an array of high level culinary organizations.

She also operates Art of Food Catering, which handles all styles of groups and events. Wendy appears as guest chef throughout the U. S. and other countries. She consults for home kitchen design, for businesses menu development and is personal kitchen shopper. Wendy was recently (November 2011) inducted along with two other chefs (the first females chefs so honored) into the Disciples of d’Auguste Escoffier, an international prestigious organization.

Wendy’s father is Howard Brodie, a “Who’s Who” artist journalist who covered World War II, Korea and Vietnam in the battlefield with pencil and paper. He also covered the most sensational trials of the 20th Century with CBS Evening News with Walter Cronkite. He was recently elected to the Illustrators Hall of Fame, along with Norman Rockwell, Winslow Homer, Gibson Maxfield Parrish, N.C. Wyeth and others. Brodie covered WW II for Yank Magazine, Korean War for Collier’s and Vietnam for CBS. He taught for several decades and was on the board of directors at the California Academy of Art in San Francisco.

It is a great pleasure to welcome once again one of the most gracious, lovely and accomplished chefs anywhere in the culinary world, and we are pleased and honored to share her culinary arts with you. We know that you will be both pleased and impressed.

Carmel Highlands, California wendy@artoffoodtv.com

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef Ken Frank, Executive Chef & Owner, La Toque, Napa, California

Many of us who are meandering gourmets have searched the country, and sometimes the globe, to find restaurants that truly resonate with the symbiotic relationship between fine cuisine and fine wine. Archie McLaren recalls with “profuse compliments to the chef” a trip to Los Angeles to experience a Black Truffle Dinner at Fenix at the Argyle on Sunset Boulevard, an ultra-hip hotel venue, ideal for a cutting-edge restaurant where soon-to-be-renowned Chef Ken Frank created the ultra-hip dining experience. One of the amazing aspects of acclaimed Chef Ken Frank’s culinary expertise is that that he is entirely self-taught and brings a distinctive, personalized touch to his contemporary French cuisine at La Toque in Napa.

His love of French cooking began when his father moved the family from California to Yvoire, France. Frank chose to remain in France and began his culinary career as a dishwasher. After returning to California and refining his skills, Ken Frank first achieved national acclaim at age 21 at the Los Angeles restaurant La Guillotine. In 1979, he opened the first La Toque on the Sunset Strip. After a remarkable 14-year run, Frank sold the restaurant and in 1995 opened the award-winning aforementioned Fenix at the Argyle.

In 1998, the second incarnation of La Toque made its debut in Rutherford, California at The Rancho Caymus Inn. La Toque was awarded a Michelin Star in 2007, the first year the organization published a San Francisco Bay Area guide.

In 2008, Frank moved the restaurant to The Westin Verasa Napa. La Toque has continued to be well- received by the nation’s top critics and reviewers. In 2008, La Toque earned a three-star review from the San Francisco Chronicle’s Michael Bauer and in October 2009 was honored again with a Michelin Star, which it still retains today.

Not only has Ken embraced the Central Coast Wine Classic by joining the Chef Team this year, but for many years he has hosted an array of Wine Classic Auction Lot Dinners, such as the 100-Point Wine Dinner that featured wines predominantly from the cellar of Tom & Kristin Boothe, as well as that of Archie McLaren & Carissa Chappellet. It goes without saying that the evening’s culinary and wine matches were impeccable thanks to a Master at such relationships, our dear friend Chef Ken Frank.

1314 McKinstry Street Napa, California www.latoque.com

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef Kurt Grasing, Grasing’s, Carmel, California

We welcome once again one of our favorite chefs in all of California, Chef Kurt Grasing who has again and again traveled from his splendid fine dining establishment in Carmel to join his array of Central California chef friends to present the Dinner at Hearst Castle.

Chef Kurt Grasing has worked in some of the finest restaurants in the world. His apprenticeship began at the Clift Hotel in San Francisco, after which he refined his craft at Narsai’s in Berkeley, first as a saucier and then as chef. Afterward he worked at the Pierre Hotel in New York as Executive Sous Chef. In the years that followed he was at the three-star La Gavroche in London and Four Seasons in Boston, then in 1986 left to open 231 Ellsworth in San Mateo which was soon considered one of the top restaurants in California.

In March of 1998 Kurt opened the door to his namesake restaurant: Grasing’s. In an impressive first year it received enthusiastic reviews and was voted Best New Restaurant and Best Chef by the readers of Adventures in Dining Magazine. Grasings has been featured in Bon Appétit Magazine’s Best of the Year issue in 2004, and was awarded Carmel Business Association’s Business of the Year award that same year. A couple of years back, Carmel Magazine proclaimed Grasing’s the Critic’s Choice. More recently, Grasing’s was awarded Carmel Business Association’s Restaurant of the Year as well as a Celebrated Chef of the Year Award from the American Culinary Federation – Monterey Chapter, in 2007, a truly remarkable array of accolades indeed.

As a restaurant with a most impressive contemporary menu, it offers the finest coastal cuisine paired with a Wine Spectator awarding winning wine list featuring the best California wines. Grasing’s has honored by Wine Spectator for “having one of the most outstanding restaurant wine lists in the world”, bestowing the Best of Award of Excellence for twelve consecutive years!

In November of 2010, Kurt revamped Grasing’s by constructing a new bar and lounge along with a whole restaurant make-over. The new warm hues and contemporary décor in the restaurant and bar give Grasing’s an even more inviting atmosphere, giving it a whole new look with the same great food and first-rate service to which its guests guests are accustomed.

We know that you will be fully impressed with and edified by Kurt Grasing’s culinary artistry during this year’s Dinner at Hearst Castle, and we encourage you to visit his restaurant in Carmel for a complete “Kurt Grasing Dining Experience.”

6th St & Mission Carmel, California www.grasings.com

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef Michael Hutchings, Michael’s Catering, Santa Barbara, California

Our dear friend, Chef Michael Hutchings, has been an integral part of the Central Coast Wine Classic since 1992, coordinating and presenting the Vintage Dinner, as well as an integral part of the Dinner at Hearst Castle for well over ten years, always presenting the hors d’oeuvres for the Champagne reception and again this year a main course as well. His creations have always been uniformly appropriate and wonderful. We know that you will find them to be so.

Michael is a chef who has paid his dues. Like many other American chefs, he took a job in a restaurant to work his way through college. An accomplished flutist, he planned a musical career. But in the kitchen of Disneyland at the fabled private Club 33, he was taught by the Black Hat Master Chef Rudolph Stoy, and his priorities changed. Michael Hutchings eventually became executive chef of Club 33, then worked under several Los Angeles chefs including James Sly at La Serre (now the owner of Sly’s in Carpinteria), and Jean Grodin, executive chef of L’Orangerie, Los Angeles.

The chef/owner of L’Ermitage, Jean Bertranou, suggested Michael Hutchings go to London to work at Le Gavroche under the Roux Brothers, so in 1978, Michael Hutchings, along with his wife and eight month old child, and modest savings, went to London to work at Le Gavroche. The Roux brothers were so impressed with his seriousness and ability that after only a few months they promoted him to sous-chef and told him that when he was ready for a restaurant in the United States they would back him financially in a partnership. Three years later, following brief stages in the kitchens of Alain Chapel, the Troisgros brothers and Gaston Lenotre, he was ready.

The result was Michael’s Waterside in Santa Barbara. During ten years of operation, Michael’s Waterside was recognized as a leader in contemporary California-French cuisine. After selling the Waterside in 1993, Chef Michael Hutchings hung his toque at the Santa Barbara Polo Club, NationsBank executive dining room, the Tower Club in Charlotte, Kaiser Grill and St. James in Palm Springs. Now, Chef Michael oversees a food consulting and catering service business in Santa Barbara, California.

Some of the highlights of Michael’s career follow:

  • Journeyman in Europe with Albert Roux of Le Gavroche Two Star Michelin
  • Apprenticed in France with Gastone Lenotre, Alain Chapel, Troisgros, Two & Three Star Michelin Michael’s Waterside listings in Mobile Guide, AAA Guide, Zagat Guide, Gault Millaut
  • Travel Holiday Award 1985 to 1992, award discontinued
  • Distinguished Restaurant of North America Award 1993
  • Press credits with Time Magazine, Gourmet Magazine, Bon Appétit, Chocolatiere and others
  • Guest Chef at Beard House in New York 1986 and 1990
  • Guest Chef at Ahwanee Hotel in Yosemite National Park
  • Special Event Coordinator for KCBX public radio at Hearst Castle Historical Monument
  • Chef Coordinator for Central Coast Wine Auction 1992-1997, dinner for 800 guests
  • Guest Chef at “Merci Julia” event celebrating Julia’s 80 birthday in 1992
  • Appeared on “Diner at Julia’s” video magazine with Julia Child
  • Charitable fund raising for Red Cross, United Way, Cancer Society, Juvenile Diabetics
  • Cooking video on CNN, NBC, and in France, Germany and Japan
  • Julia Child’s 40th Anniversary on PBS Beef Bourguignonne event, 2003
  • Continuing Guest Chef Central Coast Wine Classic Dinner at Hearst Castle

Thank you, Michael, for your continuing substantive role in our special Wine Classic culinary presentations. It is always a pleasure to have your good energy and expertise as part of our culinary proceedings and to celebrate our 30th Annual Wine Classic and the 25th Annual Dinner at Hearst Castle.

205 West Montecito Street Santa Barbara, California www.michaelscateringsb.com

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef FranK Ostini, Hitching Post, Buellton, California

Decades prior to the extraordinarily successful film “Sideways,” Frank Ostini was famous among those of us who are his friends for an amazing array of fine food and wine activities. Attending and supporting the Central Coast Wine Classic virtually from its beginning, no individual has been more continuously supportive of the Central Coast Wine Classic than Frank. His donations to the Live Auction alone have over the years raised over one quarter of a million dollars for the event. Frank is extraordinarily gracious, generous and gregarious when it comes to assisting others, and he does so at a very high level, as The Hitching Post and Hitching Post Wines are held in very high esteem by wine critics, collectors and gourmets alike.

Frank Ostini grew up in and around the Casmalia Hitching Post, his family’s steakhouse on the Central Coast of California since 1952. Specializing in traditional wood fire barbecue, Frank has expanded his menu to cook most anything over the embers at his Hitching Post II restaurant in Buellton, California. With high acclaim from the Los Angeles Times, New York Times, Gourmet and Sunset magazines and enthusiastic support from Chefs Wolfgang Puck and Bobby Flay, Frank has become the regional spokesman for what is popularly known as “Santa Maria Style BBQ,” a feast that features meats grilled over a red oak fire.

Many years ago, Frank expanded his interest in fine wine by being the President of the now historic Central Coast Wine Society. Since 1984 Frank, with partner Gray Hartley, has also made Hitching Post Wines, specializing in Santa Barbara County Pinot Noir. Frank has recently received widespread international attention since his Hitching Post II and Hitching Post Pinot Noirs were featured in the aforementioned Academy Award-winning film Sideways. The winery has 800 barrels and produces about 15,000 cases a year. “When we started to make wine, I had one purpose,” says Frank. “To get good wine on my family restaurant’s table- wine that I produced. Doing the food and wine together is all I ever wanted, and it’s still all I really want to do”

Frank Ostini lives near the restaurant in Buellton with wife, Jami and his two children, Gray and Gabriella. When not in the restaurant or working in the winery, Frank is out promoting Santa Maria Style BBQ and Santa Barbara County Wines at charity events across the country.

It is with extreme gratitude that we thank Frank for his many, many contributions to the Central Coast Wine Classic, including presenting the Auction Luncheon on a number of occasions, as well as of course presenting superb meat courses at several Hearst Castle Dinners, including this celebratory year. We know that you will be comprehensively edified by the gracious and generous and talented Frank Ostini’s expertise and dynamically celebratory good energy!

406 East Highway 246 Buellton, California (805) 688-0676 www.hitchingpost.com

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef James Sly, Sly’s, Carpinteria, California

We have stated on many occasions that no one is more important to the Wine Classic’s culinary manifestation than James Sly, the year-after-year Chef-Coordinator for the Dinner at Hearst Castle. Over the years that James has been involved with the presentation of the Dinner, he has accommodated every conceivable style of fine cuisine, except thankfully perhaps, that of the likes of Ferran Adria. Regardless of the complexity, he has been unfailingly successful at making every one of the Dinners special. This year, again as a featured chef, he will be presenting as well as coordinating, and we know that you will be quite edified by the quality of his cuisine.

James Sly and his wife, Ann, are now operating “Sly’s,” their eponymous new restaurant in the sleepy coastal town of Carpinteria, California. In keeping with the focus of James’ cuisine, “Sly’s” is a fine dining restaurant, featuring seafood, prime steaks and outstanding cocktails in a traditional approach. There’s an interesting twist in the wine selections, as the 2,000-bottle cellar features an equally balanced list of wines from California – and from France. The location is three blocks from the “World’s Safest Beach”, on Linden Avenue, in a 90-year old brick building. Sly’s would be a welcome addition to any culinary scene; the food, the service and the ambiance are absolutely exceptional.

Long a Santa Barbara Chef, James is proud to be a “dinosaur” of traditional, even old-fashioned cooking. James created Lucky’s in Montecito, and built it into the premiere steak house in the area during its first eight years. He departed from Lucky’s in June of 2007, hatched plans for Sly’s and is now headlong into his wonderful new fine dining restaurant with its eclectic menu.

James’ training is strictly classical, his attitude 100% California. After an apprenticeship in California, James began his formal training in Europe, at the Hôtel Ritz in Paris, the Hôtel de Paris in Monte Carlo, and continued working with Michel Guèrard at Règine’s in both Paris and New York.

James also spent several years working in private homes, cooking for among others, Her Imperial Highness, Princess Shams Pahlavi, the sister of the Shah of Iran in both Beverly Hills and in Cuernavaca, Mexico. James refined his craft at restaurants on Nantucket, in Washington, DC, and in Palm Springs before coming to Santa Barbara, where he spent four years as Chef for the El Encanto Hotel before pursuing catering, restaurant consulting, and serving as a private chef in Montecito.

More now than ever, the value of simplicity in cooking plays an important part in James Sly’s style. As a dinosaur, James’ approach to food features a strong classical base, frankness, and above all integrity. The cuisine is marked by both the use of top-quality ingredients - aged USDA prime steaks, fresh abalone, live Maine lobster and a slew of Farmer’s Market vegetables top the list - and more importantly, an intense respect for those ingredients. Sauces reflect James’ classic training, and bring a dimension to food that more simple approaches simply can’t compete with.

An entertaining teacher, James comfortably shares his wealth of knowledge and experience with students and his employees, and concentrates on the basics that make such a big difference in quality food and a quality restaurant experience. James has a Bachelor of Arts Degree in Linguistics from California State University at Fullerton, is now reluctantly 60 years old, and is delighted to live, and work, in the sleepy beach town of Carpinteria, California.

We are so very fortunate that James Sly is a part of the Wine Classic family and that he is so exceedingly well organized and so dedicated to quality in both creation and execution. The Dinner at Hearst Castle is a visible manifestation of his expertise. As always, all of us who are associated with the Central Coast Wine Classic and its vision and goals are deeply grateful to you, James. Happy 25th Annual Dinner at Hearst Castle, a goal not even possible without your guidance.

686 Linden Avenue Carpinteria, California www.slysonline.com

2014 Central Coast Wine Classic Hearst Castle Dinner Chef

Chef Cal Stamenov, Marinus at Bernardus, Carmel Valley, California

As with Chef Wendy Brodie, Cal is a Wine Classic repeat performer, returning to celebrate our 30th Annual in style. An individual simply cannot be more gracious than Cal Stamenov. His gentility is equal to his culinary expertise, which is extraordinary. Cal joined a group of Carmel chefs, including Wendy, in the early 1990s to create and present a Dinner at Hearst Castle, and the evening was a resounding success.

Cal is visible in many remarkable venues, and his presentations are always creative and extremely flavorful, in fact layer upon layer of flavor. This year, Cal will be presenting a course at the Dinner. Cal Stamenov has created an innovative, stylish culinary concept for Bernardus Lodge, featuring creative and flavorful California country cuisine in the main dining room, Marinus at Bernardus Lodge. Wickets, the bar and bistro, features bistro-style cuisine in a light and casual setting.

Upon graduating from the California Culinary Academy, Stamenov began his career in 1982 at New York’s famed Four Seasons restaurant.

He is steeped in the European tradition of culinary artistry and has spent years in the most demanding kitchens of the world’s most renowned chefs. His stellar credits include working with Alain Ducasse of the three-star Michelin restaurant, Louis XV at the Hotel de Paris, Monaco; Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masaís Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant. Stamenov worked as Executive Chef for the Highlands Inn in Carmel, and served as Chef de Cuisine of the highly regarded Domaine Chandon Restaurant in Napa Valley. Wow! What a remarkable culinary itinerary. Marinus at Bernardus Lodge resembles an Old World wine country estate and is graced by a dramatic 12-foot wide European fireplace with a raised hearth, offering spectacular views of the garden, majestic pines and nearby California Oaks. An inviting outdoor terrace and fireplace offers guests a relaxed and scenic setting. Marinusí signature dishes include Monterey Bay Red Abalone prepared with a tonka bean crust, white asparagus, candy cap mushroom, and bergamot mousseline; Bacon & Egg with soft poached duck egg, duck prosciutto, and black truffle; and Meyer Lemon with poached meringue, lemon cream cannoli, pistachio, meyer lemon sorbet.

Marinus at Bernardus Lodge has been enjoying high praise since the resort opened in 1999, and has won Wine Spectator magazine’s highly coveted Grand Award for its wine cellar since 2001. Since 1981, only 89 restaurants from 12 countries have earned the Grand Award, an honor bestowed every three years. The cellar houses 1,850 different wines and a total of more than 35,000 premium bottles, including 10,000 bottles from the affiliated Bernardus Winery & Vineyard near the resort. Since 2001, the Zagat Survey has noted Marinus as one of the Top Restaurants and Most Romantic places south of San Francisco.

Cal’s philosophy and style of cooking, is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak. The Central Coast provides Chef Cal with access to an inspiring range of ingredients whose essence and flavor is appreciable in every bite. These come to him by way of the relationships he has forged with growers, fisherman and foragers. He also has his own organic herb and vegetable gardens, and vineyards at Bernardus Lodge. With a treasure trove of impeccable products, Stamenov is able to cook with the seasons and rarely has to look further than his own backyard for inspiration.

We consider Cal to be an inspiration and are very excited about being able to enjoy his culinary creations, and as a revered member of our Wine Classic Chef Family, we gratefully welcome him for the 25th Annual Dinner at Hearst Castle.

415 West Carmel Valley Road, Carmel Valley, California (831) 658-3400 www.bernarduslodge.com

2014 Central Coast Wine Classic VIP Dinner-Dance Chef

Executive Chef Maegen Loring, Maegen Loring Catering, Shell Beach, California

Chef Maegen Loring has become a San Luis Obispo County icon in the culinary world, as her fine dining establishments and her catering business have always received rave reviews throughout her career. With a keen palate, extensive knowledge of food, accomplished technical skills and a passion for food Maegen is one of those rare people who are what they do. Her life experiences have always, in one way or another, been about food. Every creation from her kitchen is unique, flavorful and exactly what it should be. Recently as the Executive Catering Chef at Dolphin Bay Resort & Spa in Shell Beach, for the Central Coast Wine Classic, she culinarily enhanced the Wine Classic’s Dinner-Dance in 2013. She will do so as Maegen Loring Catering this year.

Maegen’s cooking career began at an early age. In first grade her trusting mother, an artist, would give instructions for the meal that had been planned for the evening dinner. With her mother watching she would go to it. An avid reader at a young age, cook books were soon a part of her bedroom library. With freedom to experiment and the appropriate reading material, her skills and sensibilities improved. With experience, knowledge and her mother’s trust, she was soon developing her own menus for the family meals.

For her high school years, Maegen moved to Canada to live with her father, a math professor. There her cooking skills and knowledge continued to grow under new influences. In her mother’s house cooking was guided by creativity—food in the pantry and spontaneity. In her father’s house the cooking was planned and often prepared by the book. Complex recipes were consulted; shopping lists were prepared, and procedures were followed as prescribed. With her father, Maegen learned the importance of cooking technique and procedures. She tackled each new recipe with as much vigor and joy for the disciplined approach as she did for the creative approach at her mother’s house.

After finishing high school Maegen was ready for the world of restaurants. Working for chefs she respected, she was able to further improve her technical skills and knowledge in ways that only come from hands on experience while working with a kitchen full of talented and knowledgeable professionals.

Not content to spend all of her time in the kitchen, Maegen’s adventurous nature has often taken her out of the kitchen and around the world. Whether traveling with her grandparents in Indonesia or her husband in Europe, her experience of the country is centered on her experience of the food. These experiences come back with her to the kitchen and are integrated in restaurant and catering menus.

Maegen has discovered the one constant from culture to culture which has become her mantra—“what grows together, goes together.” This is her personal mantra, and it’s reflected in her kitchen and at the table. She was early to embrace the farmers and their produce at local outdoor markets and to make their foods of the seasons her own. This has become a norm on the Central Coast but Maegen was among the first to actively promote the concept among her peers and with her clientele. She has further developed the concept with wine and food pairings, making her a favorite among wine makers and oenophiles alike.

Her consistently high standards are reflected in the enterprises she has undertaken: Maegen Loring Catering has long been the standard for successful catered events in San Luis Obispo County. And her catering continues to be remarkable, as those of you who had the thorough edification offered during the Friday evening Dinner-Dance in 2012 and 2013, as well as those who join us this year, will discover to your delight. Delight in the Venue, the Music, the Companionship and the Wine, thoroughly, appropriately and expertly presented in the Culinary Artistry and Aura of Chef Maegen Loring!

Maegen Loring Catering 805-545-0000 maegen@theneoncarrot.com




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