October 18– 21, 2009 The Sagamore • Lake George • New York

Strategies for Survival & Success

Albariño, Cariñena, Garnacha, Mencía, Monastrell, Pedro Ximénez, Tempranillo, Verdejo, Xarel.lo — all native Spanish varietals. Whether you crave crisp and lively whites, robust and alluring reds, sparkling cavas or lush sherries, Spain’s wines offer unique taste sensations that pair exceptionally well with food, or on their own. Visit winesfromspainusa.com to learn more.

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On behalf of the entire Santé staff and The Sagamore, I am pleased to welcome you to the 2009 Santé Restaurant Symposium. For the past four years we have gathered to celebrate the restaurant industry and to discuss its advancement. Whether you are joining us for the first time or the fourth, I am glad that you are here, and I hope you will enjoy all of the professional learning opportunities and invigorating social occasions that the Symposium presents.

I think you’ll find that the schedule of seminars and special events addresses important topics, features world-renowned professionals, introduces valuable ideas, and provides many networking opportunities. The event program highlights each demonstration and tasting, so you will be sure to catch those that are most significant to you.

This year we have another reason to celebrate: the 2009 Santé Restaurant Awards. On Monday evening, we will honor 60 restaurants for excellence in culinary hospitality, wine hospitality, spirits hospitality, and service. It is sure to be fun and inspiring. If you have any questions about any of the events on the program, many Santé staff members, event volunteers, and friendly resort staff members are available to assist you.

Despite our busy program, I hope that you will take advantage of the many extracurricular delights afforded by The Sagamore, the Lake George area, and the Adirondack region. The resort offers golf, tennis, European-style spa treatments, boating, and fishing. For those who are a little bit more adventurous, there are opportunities to experience everything from hot-air ballooning to white-water rafting in communities nearby. No matter how you decide to spend your free time, be sure to take in the simple pleasure of the autumn foliage.

To all who have been involved in organizing and producing this event, I offer my sincerest appreciation. Hearty thanks go to Symposium Gold Sponsors William Grant & Sons, Wines from Spain, and awards sponsor Ribera del Duero, as well as to all of our Silver Sponsors, for their support and enthusiasm. In addition, a big thank-you goes out to The Sagamore.

Finally, thank you to everyone who has come to participate in this experience with us. I trust that you will find it productive and entertaining and that you will continue to make it a must-attend event on your calendar. Most of all, I hope you have a fabulous time.

Sincerely,

Mark Vaughan Editor + Publisher

Welcome

2009 SponSorS

gold

supporting sponsors

silver

exclusive ice purveyor

W i t h a n e x t r e m e c l i m a t e

p e r f e c t l y s u i t e d f o r q u a l i t y g r a p e - g r o w i n g ,

R i b e r a d e l D u e r o w i n e s r e p r e s e n t

t h e p i n n a c l e o f S p a n i s h w i n e m a k i n g a n d

t h e u l t i m a t e e x p r e s s i o n o f S p a i n ’ s m o s t n o b l e

r e d g r a p e : T e m p r a n i l l o .

Drink ribera. Drink Spain.

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NooN–5:00 pm Registration Hotel Lobby

3:00–4:30 pm Afternoon Tea with Beefeater Gin and Absolut Boston Vodka Caldwell’s Lobby Bar, Hotel

4:00–5:00 pm Seminar Session 1: USBG Certification Seminar Diamond Island, Hotel 6:00–7:00 pm Cocktail Reception Shelving Rock Terrace, Hotel 7:00–9:30 pm Dine Around La Bella Vita, Hotel 10:00 pm–midNight Brandy & Cigar Lounge Shelving Rock Terrace, Hotel

Settle In & RelaxThe Sagamore offers Symposium attendees breathtaking views of autumn in the Adirondacks, three acclaimed restaurants, a championship golf course designed by Donald Ross, and a European-style spa. Enjoy.

Sunday

Keynote Speaker Piero Selvaggio is chef/owner of Valentino Restaurant Group, which includes Valentino Santa Monica in California; Piero Selvaggio’s Valentino Las Vegas; Giorgio Italian Restaurant in Las Vegas;

and now PS Valentino Vin Bar in Houston. Throughout his career Selvaggio has been a pioneer of authentic modern Italian cuisine and is called Italy’s unofficial “Culinary Consul” in America. He shares his insights at Monday night’s Santé Restaurant Awards Gala Dinner and Presentation Ceremony.

Guest ChefBob Waggoner—host of U Cook with Chef Bob, a pilot for PBS television—is known for an exceptionally long career creating inspired versions of low-country dishes as executive chef of Charleston Grill at

Charleston Place, South Carolina. The 1999 Santé Restaurant Awards Culinary Professional of the Year, Waggoner will prepare French-inspired cuisine for this year’s Santé Restaurant Awards Gala Dinner and Presentation Ceremony.

monday 7:00–8:00 am Breakfast Buffet Conference Center Foyer

7:00–8:00 am Late Registration Conference Center Lobby 8:00–9:00 am Seminar Session: 2 9:30–10:30 am Seminar Session: 3 10:30 am–5:00 pm Exhibit Hall Open NooN–1:30 pm Buffet Luncheon Conference Center Foyer 3:00–4:30 pm Iron Bar Chef Contest Round One Tony Abou-Ganim, master of ceremonies Wapanak, Conference Center

6:30–7:30 pm Cocktail Reception Shelving Rock Terrace, Hotel 8:00–10:00 pm Santé Awards Gala Dinner and Presentation Ceremony with guest chef Bob Waggoner and keynote speaker Piero Selvaggio Bellevue Ballroom, Conference Center

11:00 am–NooN Gale Gand signs Chocolate and Vanilla, Gale Gand’s Brunch, and Gale Gand’s Just a Bite.

Joyce Goldstein signs Tapas: Sensational Small Plates from Spain and Mediterranean Fresh.

1:00–2:00 pm John Doherty signs The Waldorf=Astoria Cookbook.

Nadsa and Nyep de Monteiro sign The Elephant Walk Cookbook.

Book SigningsStop by the exhibit hall to purchase books and

to have them signed by the authors.

note: presigned

copies of Bob

Waggoner’s books

will be available

for sale during the

exhibition time.

TuESDAy 7:00–8:00 am Breakfast Buffet Conference Center Foyer

8:00–9:00 am Seminar Session: 4 9:30–10:30 am Seminar Session: 5 11:00 am–12:00 pm Seminar Session: 6

NooN–1:30 pm Buffet Luncheon Conference Center Foyer

12:30–2:00 pm Iron Bar Chef Contest Round Two Tony Abou-Ganim, master of ceremonies Wapanak, Conference Center

2:30–3:30 pm Session: 7 4:00–5:00 pm Session: 8 6:00–7:00 pm Seafood Reception Conference Center Lobby

7:30–9:30 pm WCR Guest Chefs Dinner with keynote speaker Kevin Zraly Bellevue Ballroom, Conference Center

10:00 pm–midNight Iron Bar Chef Party Conference Center Lobby

tuesday

Keynote SpeakerKevin Zraly is the founder of the Windows on the World Wine School and author of Windows on the World Complete Wine Course. He is the recipient of the James Beard Wine and Spirits Professional of the Year Award and the

Food and Beverage Association’s Man of the Year Award. Zraly will address Symposium attendees on Tuesday evening.

Guest Chefs

Prominent members of Women Chefs & Restaurateurs—Gale Gand, President-Elect Jamie Leeds, and current President Maureen Pothier—team up to prepare Tuesday evening’s dinner. This trio of star chefs is certain to delight all with their inventive offerings.

The Iron Bar Chef CompetitionSix contestants from the United States Bartenders’ Guild face off in front of expert judges Adam Seger, Ray Srp, and Charlotte Voisey as emcee and ringmaster Tony Abou-Ganim connects the audience with the action on the stage. It’s the not-to-be-missed Iron Bar Chef (IBC) Competition. With sponsor William Grant & Sons’ luxury spirits, products from The Perfect Purée of Napa Valley, and

ice from KOLD-DRAFT, the contestants chop, muddle, mix, and shake while an unforgiving timer ticks down. Attendees have the opportunity to celebrate with and congratulate the contestants at the festive IBC party Tuesday night.

Grand Award Winners

Culinary Professional of the yearNora pouillon, Restaurant Nora, Washington dC

Wine Professional of the yearKevin Zraly, Windows on the World Wine School, New York, New York

Spirits Professional of the yearRay Srp, Bellagio Resort + Casino, Las Vegas, Nevada

Restaurateur of the yearpiero Selvaggio, Valentino Restaurant group, Santa monica, California

Culinary Hospitality Restaurant of the year Fair hill inn, Elkton, maryland

Wine Hospitality Restaurant of the year pRima, Walnut Creek, California

Spirits hospitality Restaurant of the Year: Eastern Standard Kitchen & drinks, Boston, massachusetts

Santé Congratulates the Winners of the Twelfth Annual Santé Restaurant Awards.

7:00–8:00 am Breakfast Buffet Executive Board Meeting Conference Center Foyer

8:00–9:00 am Seminar Session: 9 9:30–10:30 am Seminar Session: 10

11:00 am–12:00 pm Seminar Session: 11

NooN–1:30 pm Buffet Luncheon with closing remarks from Mark Vaughan La Bella Vita, Hotel

Wednesday

Wine Hospitality Regional Winners

Fine Dininga16 Restaurant & Wine Bar, San Francisco, CaliforniaBarbetta, New York, New YorkCharley’s Steak house, orlando, Floridapiccolo Sogno, Chicago, illinoisSpencer’s for Steaks and Chops, Salt Lake City, UtahUpStairs on the Square, Cambridge, massachusetts

Bistroangelo’s tavola, Scotia, New YorkBackstreet Café, houston, texasbin on the lake restaurant & wine bar, Kirkland, WashingtonCalifornia Cafe, Los gatos, CaliforniaCapsouto Frères, New York, New York

Hotel/Resort Fine Diningaddison at the grand del mar, San diego, CaliforniaClarion Resort Fontainebleau hotel, ocean City, marylandFlying Fish Café, Lake Buena Vista, Floridathe State Room, East Lansing, michiganSun mountain Lodge, Winthrop, Washington

Spirits Hospitality Regional Awards

Hotel/Resort Barthe grille at Canyon Ranch miami Beach, miami Beach, Floridapetrossian Bar, Las Vegas, Nevada

Restaurant BarEnology, Washington dCJoedoe, New York, New Yorkocean prime, Columbus, ohioiii Forks Steakhouse, dallas, texas

Service Professional Awards

Jerald appling, Suite & tender, San diego, Californiapaul Barry, grafton Street pub + grill, Cambridge, massachusettsLygia Bortolotti, Suite & tender, San diego, CaliforniaJames dixon, artist point, Lake Buena Vista, FloridaCheryl holt, tosca Restaurant, hingham, massachusettsKenneth pace, grove park inn, asheville, North CarolinaRobert Walsch, the pasta tree, milwaukee, Wisconsin

Culinary Hospitality Regional Winners

Traditionalannie gunn’s, Chesterfield, missouriazure Restaurant, honolulu, hawaiiBastille, alexandria, VirginiaBricco, harrisburg, pennsylvaniaChez Roux at La torretta del Lago, montgomery, texasEpic Roasthouse, San Francisco, Californiail Fornaio, Seattle, WashingtonKyma, atlanta, georgiatwenty-two Bowen’s, Newport, Rhode island

Innovativealan Wong’s Restaurant, honolulu, hawaiiBoston park plaza hotel and Swan’s Café, Boston, massachusettsCuba Libre Restaurant & Rum Bar, philadelphia, pennsylvaniaElizabeth on 37th, Savannah, georgiaFireLake grill house and Cocktail Bar, minneapolis, minnesotail Buco, New York, New YorkJoël Robuchon Restaurant, Las Vegas, NevadaRestaurant Kelly Liken, Vail, ColoradoRh Restaurant and Bar, West hollywood, California

Sustainablethe inn at dos Brisas, Brennon, texasmichael’s on the hill, Waterbury Center, Vermontthe pines tavern, gibsonia, pennsylvaniathe Restaurant at patowmack Farm, Lovettsville, VirginiaWashington athletic Club, Seattle, WashingtonWaterbar, San Francisco, California

2009 Awards Sponsors

Of all the world’s great wine regions, Rioja is the most varied in terroir offering an extraordinary range of wines. From the awe-inspiring Sierra Cantabria mountains to the fertile Ebro River valley, to the harsh terrain of the Calahorra region, you’ll find luscious reds, fruity young wines, refreshing rosés and crisp whites. The wines of the Alta, Alavesa and Baja regions match every style, taste and pricepoint and are considered the greatest of food wines. Rioja is the land of 1,000 wines. Visit vibrantrioja.com and learn why Rioja is pure genius.

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management Seminars

Brainstorm with the Best—you! Mary Wagstaff, president of Wagstaff Worldwide, takes a few challenges from those suggested by the seminar’s attendees, and together you and Mary will brainstorm solutions. This interactive session will demonstrate that you have effective solutions for your most thorny business issues.

Budgeting for Profits: How to Read your Restaurant’s Vital Signs The reservations book is full, and the restaurant is humming. Business couldn’t be better—or could it? Understanding a restaurant’s financial vital signs is critical to success. Join Mick Lamond, chief financial officer of Newport Harbor Corporation, as he explains how to analyze the numbers.

Creating a Management Team: Finding, Training & Retaining Great Leadership Join Santé Editor and Publisher Mark Vaughan and panelists Michael Bonadies, John Doherty, and Bill Irvin in a lively discussion on creating a finely tuned and loyal team of first-class leaders.

Efficiency, Cost Control & Quality: Succeeding in a Down Market Balancing operational costs and a quality experience is difficult even in the best of times. Panelists Michiel Bakker, Michael Bonadies, and Bryan Lockwood teach you how to develop efficiencies throughout your operation to help you achieve the equilibrium necessary to succeed.

Emerging Trends: What Will the Next Five years Bring? Gaze into a crystal ball with Sandy Block, MW, and Bryan Lockwood and learn about some emerging trends that will help you prepare to meet the challenges of profitability and efficiency in your beverage program as our industry evolves.

Going Green: Cutting Cost with Smart Energy Strategies Tired of seeing profits consumed by high-energy costs? Need some help navigating the latest in low-energy kitchen equipment? From full makeovers to low-cost changes, Richard Young, senior engineer for the Food Service Technology Center, boosts your efficiency and adds dollars to your bottom line.

Marketing on a Budget: Low-Costs Options for Effective Promotions and PR A new media age has dawned for restaurant public relations. Learn to use blogs, Twitter, Facebook, and YouTube in collaboration with more traditional PR strategies to create traffic for your business. Restaurant marketing guru Mary Wagstaff will illustrate techniques with recent examples of successful low-cost client programs. The Secret Diner: Confessions of a Restaurant Critic A good review can fuel a blast of near- and long-term customer traffic. As a 15-year veteran of the Boston Globe, critic Alison Arnett explains how to make it happen for your establishment.

Boost Your Bottom Line with Management Advice from the Front Lines

Flavors of Cambodia Nyep and Nasda de Monteiro, The Elephant Walk’s mother-and-daughter culinary team, demonstrate healthy cooking techniques, showcase the flavors of Cambodian cuisine, and inspire you to reinvigorate your menu with fresh Southeast Asian ingredients.

Luxury Dishes without Luxury Ingredients You can 86 the foie gras and filet mignon from your menu and still wow your guests with less expensive ingredients. Chef Kent Rathbun, owner of Dallas-based Abacus and Jasper’s restaurants, transforms simple ingredients into knockout menu items that keep food costs in check.

Magical Beans: Discovering the Complex Flavors of Chocolate and Vanilla TRU’s Gale Gand examines chocolate from bean to bar and vanilla from bean to extract. You will learn how and where they are grown and how they are processed into precious ingredients for baking and cooking.

Nose-to-Tail Cooking Jamie Bissonette of Ken Oringer’s Toro butchers a pig and explains how he uses all the parts—from the ears to the trotters—to create delicious, profitable dishes that guests love.

Profiting from Responsible Sourcing Restaurateurs facing economic stress often leave their environmental consciences behind in favor of what they believe to be more cost-effective options. Chef at Blue Ridge in Washington DC and a fellow at Blue Ocean Institute in East Norwich, New York, Barton Seaver addresses the best ways for restaurateurs to make sustainability a priority and increase their profitability.

Sauces and Condiments: Best Lead Actor in Pairing Decisions Mother-son team Joyce and Evan Goldstein, MS, demonstrate how sauces and proteins lead you to the perfect wine match.

The Wine Is Fixed, the Food Isn’t! Sommelier Conrad Reddick and Executive Chef Matthias Merges, both of Charlie Trotter’s, team up to create a spectacular food-and-wine experience for you. But there’s a twist: the chef must adjust his cooking to harmonize with the sommelier’s chosen wines.

The W.J. Deutsch Wine & Oyster universityLike a fine wine, the flavor of an oyster reflects its terroir. That’s why oysters from Puget Sound taste so different than oysters from the Chesapeake Bay. Oysters also pair famously with specific wines, and the right pairing can achieve what’s been called “the bliss factor.” To create the perfect pairing, one must understand how terroir affects both the oyster and the wine. Join oyster expert Rowan Jacobsen and wine expert Jorge Hernandez to learn how.

Challenge Your Taste Buds and Win Raves with Culinary Demonstrations and Pairings

Culinary Seminars

Wine Seminars

Adding Value to your List without Breaking the Bank Escalating wine costs and price-conscious customers make it more difficult than ever to design a guest-friendly yet profitable wine program. Wine experts John Blazon, MS; Brian Duncan; Bill Edwards; and Karen King share hands-on experience for delivering a great wine experience in today’s buttoned-down business environment.

The Argentine Gold Medals—Malbec & Beyond Nora Z. Favelukes introduces you to the best wines of Argentina. Her selections represent the excellence of Argentina’s wine-growing regions and the richness of the country’s varietals and blends.

Baseline Training What does your staff have to know to sell and serve wine successfully? Madeline Triffon, MS, wine and beverage director of Matt Prentice Restaurant Group, provides practical advice on how to present crucial information and direction to your staff—clearly and simply.

Buyers and Distributors: Maximizing the Partnership As Union Square Café’s wine buyer, Karen King depended on her best wine sales representatives to provide expert advice and service. Now as a sales manager with Winebow, Inc., she works the other side. Learn from Karen how to maximize this critical relationship.

Creating a Memorable Guest Wine Experience Yes, the guest comes first, but what makes a wine program stand out? Sandy Block, MW; John Blazon, MS; and Madeline Triffon, MS, share the critical components that excite diners and create successful wine programs.

Finger Lakes Riesling New York’s Finger Lakes region is the home of fine expressions of American cool-climate Riesling, and more than 100 Finger Lakes producers provide remarkable examples of wines made from this classic grape. Winegrower Bob Madill and his guests present two flights using the International Riesling Federation taste profile.

Greening up your Beverage Menus “Green” has become a lifestyle choice, but many misperceptions endure about what constitutes a “green,” “organic,” or “certified organic” wine. Sharon Charny, CBP, CTC, of The Charmer Sunbelt Group demystifies these shades of green, presents wines in each category for tasting, and counsels you on how to meet increasing consumer demand for green options on your beverage menus.

Maximize Your Wine Profits and Guest Experiences with Taste, Value & Service

The Aperitif How do you create the finest “aperitif hour” in your market? Francesco Lafranconi shows you how to set up a proper mise en place, stock appropriate snacks, and compose a winning spirits selection to make your bar a must stop for predining patrons.

Bar Promotions That Work Come away from this seminar with proven programs that will create buzz, drive sales, and push profits upward. Glenn Schmitt will show you how.

Drink Like you Eat: The Bar Chef–Kitchen Connection Adam Seger, CCP, primo mixologist for Chicago’s Nacional 27, introduces his cocktail building blocks and shows how you can bring seasonal farm-sourced and specialty ingredients into your bar to create fresh cocktails that wow.

The Evolution of the Cocktail Incorporate relevant cocktail heritage into modern-day cocktail menus and exceed twenty-first-century expectations with William Grant & Sons representative Charlotte Voisey. She teaches the evolution of the cocktail by engaging attendees in a special sensory experience.

Managing your List During the Downturn What are the best ways to lower wine costs to maintain profits and sustain your wine-check average when customers aren’t as eager to buy? Learn how to manage your list with the bottom line in mind with Brian Duncan, of BIN 36, and the Bellagio’s Jason Smith, MS.

Rioja in the Twenty-First Century Spain’s wine revolution, which has transformed a sleepy industry into a dynamo, has revitalized Rioja. Ana Fabriano introduces you to the new Rioja, where modern methods and ideas are challenging strong traditions and moving the region forward.

Tapas and Wine: A Modern Look at a Time-Honored TraditionStart with chef, restaurateur, and cookbook author Joyce Goldstein preparing tapas. Add Joyce’s son and pairings guru, Evan Goldstein, MS, choosing the wines. Together you have food-and-wine-pairing heaven! Join in the fun and increase your pairings knowledge.

your New Beverage Program: How to Drive Revenue and Profits in the New Economy “The sky is the limit” may be gone in terms of beverage pricing, but consumers continue to look for little indulgences and value. Join H. Stuart Foster of Moët Hennessy USA and his panelists to learn how to maximize revenue without sacrificing your image or customer satisfaction.

Raising the Bar with Inventive Drinks and Professional Management

Wine/Spirits Seminars

SpiRitS

Festive Libations to Warm Winter Profits Join The Modern Mixologist Tony Abou-Ganim in exploring the wonderful tradition of cold-weather tipples. Hot buttered rum, mulled wine, and glogg keep seasonal revelers and their holiday guests coming back for more.

Gin Cocktails through the Ages Simon Ford, Jim Meehan, and Dan Warner will guide attendees through the enthralling world of gin, exploring the spirit’s classics and offering up irresistible twenty-first-century libations made with this versatile white spirit.

Making Bartenders into Bar Chefs and Great Servers Ray Srp moderates an expert panel of bar gurus including Patricia Richards and Adam Seger to uncover the best bar training practices, which will inspire better bartending, elevate your bar’s image, and boost profits.

Preventing Loss and Promoting Profit Behind the Bar The restaurant bar can be a strong profits center, but without proper management and oversight, revenues can disappear as quickly as melting ice. Bevinco’s Ian Foster will reveal the most common ways that dollars disappear and how to prevent them.

Sin City Cocktails: Running a Multilevel Beverage Operation in Las Vegas Can you make cocktails worthy of Las Vegas’s ultrafast environment and worldly travelers? Absolutely! Learn to make fresh, beautiful drinks from Wynn/Encore Mixologist Patricia Richards.

uSBG Master Accreditation Pass the United States Bartenders’ Guild’s 100-question written exam, become certified as a USBG Spirits Professional, and qualify for the next level of the three-tier USBG Master Accreditation Program. Additional charges apply.

Spirits Seminars

Sun., Session 14:00–5:00 pm

tues., Session 48:00–9:00 am

tues., Session 59:30–10:30 am

DiamondIsland

Triuna

Evelley

Wapanak

ConferenceCenter Lobby

Abenia

USBG Certification Seminar

monday 7:15–8:15 am

mon., Session 2 8:00–9:00 am

Buyers and Distributors: Maximizing the

Partnership Karen King

Making Bartenders into Bar Chefs and

Great Servers Ray Srp, moderator

Magical Beans: Discovering the

Complex Flavors of Chocolate and Vanilla

Gale Gand

mon., Session 3 9:30–10:30 am

Efficiency, Cost Control & Quality: Succeeding in a

Down Market Mark Vaughan, moderator

The Wine Is Fixed, the Food Isn’t

Conrad Reddick and Matthias Merges

The Evolution of the Cocktail

Charlotte Voisey

Managing Your List During the Downturn

Brian Duncan and Jason Smith, MS

Going Green: Cutting Costs with Smart Energy Strategies

Richard Young

Flavors of CambodiaNadsa and Nyep

de Monteiro

Bar Promotions That Work

Glenn Schmitt, moderator

Creating a Management Team: Finding, Training

& Retaining Great Leadership

Sandy Block, MW, moderator

Tapas and Wine: A Modern Look at a Time-

Honored TraditionEvan Goldstein, MS and

Joyce Goldstein

The Secret Diner: Confessions of a Restaurant Critic

Alison Arnett

LOCATION

Your New Beverage Program: How to Drive Revenue and Profits in

the New Economy H. Stuart Foster,

moderator

tues., Session 611 am–NooN

tues., Session 72:30–3:30 pm

tues., Session 84:00–5:00 pm

Rioja in the Twenty-First Century

Ana Fabiano

Baseline TrainingMadeline Triffon, MS

Luxury Dishes without Luxury Ingredients

Kent Rathbun

Sin City Cocktails: Running a Multilevel Beverage Operation

in Las Vegas Patricia Richards

Preventing Loss and Promoting Profit

Behind the BarIan Foster

Creating a Memorable Guest Wine Experience

Mark Vaughan, moderator

Sauces and Condiments: Best Lead Actor in Pairing Decisions

Evan Goldstein, MS and Joyce Goldstein

Gin Cocktails through the Ages

Simon Ford, Jim Meehan, and

Dan Warner

The Argentine Gold Medals: Malbec and

BeyondNora F. Favelukes

Marketing on a Budget: Low-Cost Options

for Effective Promotions and PR

Mary Wagstaff

Nose-to-Tail CookingJamie Bissonette

The AperitifFrancesco Lafranconi

Wed., Session 98:00–9:00 am

Wed., Session 109:30–10:30 am

Wed., Session 1111:00 am–NooN

Adding Value to Your List Without

Breaking the Bank Bill Edwards, moderator

Emerging Trends: What Will the Next Five

Years Bring? Sandy Block, MW,

moderator

Profiting from Responsible Sourcing

Barton Seaver

Brainstorm with the Best—You!

Mary Wagstaff

Finger Lakes RieslingBob Madill, moderator

Greening Up Your Beverage MenusSharon Charny

Festive Libations to Warm Winter ProfitsTony Abou-Ganim

Budgeting for Profits: How to Read Your

Restaurant’s Vital Signs Mick Lamond

Drink Like You Eat: The Bar Chef–

Kitchen ConnectionAdam Seger

The W.J. Deutsch Wine & Oyster University

Jorge Hernandez and Rowan Jacobsen

Seminar Schedule

La Bella Vita

Tony Abou-Ganim* is co-owner of Bar Milano in Gramercy Park, New York City; proprietor of The Modern Mixologist in Las Vegas; and a frequent contributor to Santé. He won the Iron Chef America competition with Mario Batali; released his first DVD,

Making Great Cocktails at Home; and was featured on the Food Network program Raising the Bar: America’s Best Bar Chefs.

Alison Arnett was the restaurant critic of the Boston Globe for 15 years, and her culinary and wine columns and articles frequently run in the newspaper’s travel, food, and business sections and in Boston magazine. In addition, she serves as a

consultant for Boston-area restaurants, including L’Espalier, Sel de la Terre, Davio’s, Avila, and Burtons Grill.

Ken Arnone, CMC, is owner of KA-CMC LLC, a consulting and catering company that specializes in restaurant operations evaluation, training, and signature-recipe development. Throughout his 28-year career, he has served such prominent

clients as Pepsi Co., Ernst and Young, Marriott International, and Renaissance Hotels.

Michiel Bakker,* Starwood Hotels & Resorts Worldwide Inc.’s senior director of food and beverage, has 17 years of experience in all aspects of hotel management, including food and beverage, administration, rooms, and

marketing. He earned an MBA in 1992 and a master’s degree in hospitality administration at the University of Nevada in Las Vegas in 2006.

Jamie Bissonnette, executive chef at Toro (Ken Oringer’s Spanish tapas restaurant in Boston), is noted for his expertise in utilizing “nose to tail” techniques and his passion for house-cured meats. He’s worked in some of Boston’s

most celebrated kitchens, including KO Prime, Pigalle, and Eastern Standard. He was named Improper Bostonian’s Rising Star Chef in 2007.

John Blazon, MS, is a wine consultant for Royal Caribbean Cruise Lines. He is revamping the company’s entire fleet of wine offerings with a specific focus on the upcoming launch of the Oasis of the Seas, which is set to sail in November 2009. In

the past, he worked for 13 years as manager of wine sales and standards with Walt Disney World Resort.

Sp

eake

rs &

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fs

Sandy Block, MW,* joined Legal Sea Foods as vice president of beverage operations in 2004. He writes and lectures widely in the United States and abroad. His credits include a tenure as wine editor at the Improper Bostonian and contributions

to the Quarterly Review of Wines, the Boston Business Journal, and Boston magazine. He has developed curricula for wine studies at Boston University, the Boston Wine Center, and The Cambridge School of Culinary Arts.

Michael Bonadies is president and CEO of 21c Museum Hotels, a luxury, art-driven hotel brand, and Proof on Main restaurant. He is also a contributor to Santé. In 1996 he won the James Beard Foundation Journalism Award for

magazine articles on spirits, wine, and beer, and in 1998 he published Sip by Sip: An Insider’s Guide to Learning All About Wine.

Sharon Charny, CBP, CTC, is a regional director of national accounts for the Charmer Sunbelt Group. A 20-year food-and-wine-industry veteran, she has employed her food and wine knowledge to create innovative and successful

wine programs for hotels, caterers, and white-tablecloth restaurants. Recently, she was the wine educator and speaker for the American Culinary Federation and the James Beard Foundation.

Longteine “Nyep” de Monteiro is the founding chef of The Elephant Walk Cambodian restaurant, with three locations in the Boston area. De Monteiro traveled the world with her diplomat husband before immigrating to

France and opening her first restaurant there. In 1990, she immigrated to the United States and opened The Elephant Walk in Somerville, Massachusetts. It was named one of Esquire’s Best New Restaurants of 1992.

Nadsa de Monteiro was born in Cambodia and raised in Yugoslavia, the Philippines, Taiwan, and France. She draws on her international background, lessons from her mother, and studies with Michelin Chef Yves Thuriés in Cordes,

France, and at The Cambridge School of Culinary Arts in Cambridge, Massachusetts, for culinary inspiration. She is executive chef at The Elephant Walk’s three Boston-area locations.

John Doherty is a principal of Wolfpack Hospitality. He is best known for his 30-year tenure as executive chef at The Waldorf=Astoria. In 2006 Doherty unveiled The Waldorf=Astoria Cookbook. In addition to many other professional accomplishments,

he has served on advisory boards for City Harvest and the Culinary Institute of America.

Brian Duncan,* wine director at Chicago’s BIN 36 Restaurant Group, has spent nearly ten years focused on making wine approachable and fun for all. He is a two-time James Beard Foundation award nominee and 2008 Gourmet Wine Cellar

Wine Director of the Year. His passion for wine shows in all his ventures, including creating his own award-winning wines under the BIN 36 brand name.

Bill Edwards* is vice president of national account sales for Southern Wine & Spirits of America. He established the Wine Institute of Napa Valley, a beverage-education program for restaurant managers; launched a first-to-

market premium well program, elevating brand exposure, consumer satisfaction, and profitability; and introduced category management to adapt the business-strategy discipline across all beverage categories and to drive consumer-based incremental sales.

Ana Fabiano is a founding member of Wines from Spain and the creator of SANA Associates. For over two decades she has specialized in Spanish culture, and she contributes an exceptional level of knowledge to the promotion of Spanish

products in US markets. As a result of her work within the Rioja region, she was appointed brand ambassador for Vibrant Rioja and the US representative for the DOCa Rioja in 2008.

Nora Favelukes has held many prestigious positions, including national sales manager for Billington Distributors, director of fine wines for Palm Bay Imports, and president of the Wine Council of Argentina in the United States.

In 1995 she launched her own business: QW Wine Experts (Quantum Wines), a consulting firm. She directs the Wines of Argentina and Carolina Wine Brands accounts.

Simon Ford oversees the brand training and education for Pernod Ricard USA and is the international ambassador for Plymouth Gin. In addition to marketing high-profile brands, Ford has experience in many diverse aspects of the beverage

business, including running a wine shop, opening some of England’s most lauded cocktail bars, and judging spirits competitions. He received the award for Best Brand Ambassador at Tales of the Cocktail 2007.

H. Stuart Foster is the director of business development for the national on-premise division of Moët Hennessy USA. He has over 17 years of international experience with brand and trade marketing in Champagne, wine, and spirits. He is

responsible for developing MHUSA’s business in the hotel, casino, nightlife, and high-end restaurant markets.

Ian Foster, regional vice president of Bevinco Corp., writes about improving bar profitability for industry publications. He publishes Bevinco’s Booz Nooz, a leading industry newsletter. Along with the California Restaurant Association (CRA),

Foster led the successful fight to change that state’s tax laws, which the CRA estimates will result in yearly savings of $3 million to $4 million for CRA members.

Gale Gand* is executive pastry chef/partner of restaurant TRU, which has received four stars from Mobil and five diamonds from AAA. She was host of the Food Network’s Sweet Dreams, which aired for eight years, and is the author of seven

books. Her latest book is Gale Gand’s Brunch!. She is a James Beard Foundation Outstanding Pastry Chef and host of The Answered Chef, an online cooking series at answerstv.com.

Evan Goldstein, MS,* is president and chief education officer of Full Circle Wine Solutions Inc. He served two terms as American Chapter chairman of the Court of Master Sommeliers and has authored two books: Perfect Pairings: A Master

Sommelier’s Practical Advice for Partnering Wine with Food and its sequel, which is expected in the spring of 2010.

Joyce Goldstein is best known for writing and contributing to dozens of cookbooks. In addition, she works as a restaurant- and food-industry consultant. For 12 years she owned Square One, a Mediterranean restaurant in San

Francisco. She is a founding member of the association of Women Chefs & Restaurateurs and a member of the James Beard Foundation’s awards committee.

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US Representative: QW Wine Experts(877) 392 5730info@qwwineexperts.com

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Jorge R. Hernandez is the director of corporate education and training for W.J. Deutsch & Sons. Since 1983, he has worked in a variety of roles in the fine-wine industry, including independent wine consultant. His previous employers include

Monsieur Touton Selection, R.H. Phillips, Kendall Jackson’s Artisans and Estates, Seagram Chateau and Estate Wines Company, and Diageo.

Bill Irvin* is vice president and director of operations for Kooper’s Tavern, Sláinte Irish Pub, and Woody’s Rum Bar and Island Grill, all in Maryland. He has been an honored guest and educator at Epcot’s Food and Wine Festival and was voted one

of Maryland’s top 40 businesspeople under 40 years old by the Baltimore Business Journal.

Rowan Jacobsen writes about food, the environment, and the intersection of the two. His work has appeared in the New York Times, Saveur, Newsweek, and Eating Well. He is the author of A Geography of Oysters, The Living Shore, and the forthcoming American

Terroir. For A Geography of Oysters, he spent a year traveling the country and sampling its oysters.

Karen King is a sales manager with Winebow, Inc., in Montvale, New Jersey. She worked for 20 years with the Union Square Hospitality Group, where she served as wine director and beverage director for several locations. King has taught wine

classes for the French Culinary Institute and the Institute of Culinary Education, served as a wine-competition judge, and sat on the New York Times wine-tasting panel.

Francesco Lafranconi, the national director of mixology and spirits education for Southern Wine & Spirits of America, has worked in many of Europe’s finest hotel bars. In 2000 he founded the Southern Wine and Spirits’ Academy of Spirits and

Fine Service, a unique 12-week educational program and the only one in the United States to be recognized by the International Bartenders Association.

Michael (Mick) Lamond, CPA, MST, is the chief financial officer for Newport Harbor Corporation. He directs all financial functions of the $40 million hospitality company and its subsidiaries, including Castle Hill Inn & Resort, The

Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, Waterman Grille, The Boat House Restaurant, The Smokehouse Café, TRIO, and Hemenway’s Seafood Grill & Oyster Bar.

Jamie Leeds worked as an executive chef at the Washington Terrace Hotel and as a consultant for New York’s Myriad Restaurant Group and Chicago’s Lettuce Entertain You Enterprises before opening her first restaurant, the 65-seat Hank’s

Oyster Bar in Washington DC. She opened a second Hank’s Oyster Bar in September 2007 and CommonWealth in July 2008. She is the president-elect of Women Chefs & Restaurateurs.

Bryan Lockwood is the president and partner of Tavistock Restaurants LLC in Emeryville, California. An industry veteran of more than 31 years, he has worked with different companies as principal, investor, franchisor, franchisee, consultant, and

CEO. He spearheaded the Tavistock Learning Center at the Napa Valley Grille in Yountville, California. The center provides culinary and oenological training for the group’s general managers and executive chefs.

Bob Madill is a founding member, general manager, and winegrower of Sheldrake Point Vineyard in Ovid, New York. He has worked in the wine industry in Ontario, Canada, as a sales rep, wine importer, wine judge, and educator.

Madill is the president of the Cayuga Wine Trail, the chair of the Finger Lakes Wine Alliance, and a board member of the International Riesling Foundation.

Jim Meehan is a New York City–based bar operator, consultant, and writer. He worked for Gramercy Tavern and The Pegu Club before becoming general manager of PDT, a hidden cocktail lounge in the East Village. Meehan contributes to

Food & Wine’s annual cocktail book and to Sommelier Journal, and his cocktails have been featured on television, on radio, in books, and in magazines locally and internationally.

Matthias Merges, executive chef, has spent more than 14 years at Charlie Trotter’s and currently directs service at both Charlie Trotter’s and Restaurant Charlie. He has collaborated very closely with Chef Trotter in numerous projects,

including the elaboration of The Kitchen Sessions series and Chef Trotter’s involvement in awarded international events. Chef Merges’s participation has been integral to all aspects of the organization.

Maureen Pothier, CEC,* is department chair at the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She specializes in seafood, food-and-wine pairing, and menu and recipe development. Formerly, Pothier was

executive chef and co-owner of the Blue Point Oyster Bar in Providence. She serves on the board of directors and is the president of Women Chefs & Restaurateurs.

Kent Rathbun is the chef/owner of Abacus restaurant in Dallas and Jasper’s restaurants in Plano, Austin, and The Woodlands, all in Texas. He has appeared on several national television programs, including the Food Network’s Iron Chef

America, where he and restaurateur brother Kevin Rathbun conquered Bobby Flay. He has earned coverage in the nation’s leading magazines, including Better Homes and Gardens, Bon Appetit, Elle, and Esquire.

Conrad Reddick, MS, has been a vital member of the wine team at Charlie Trotter’s for more than six years. Conrad collaborated with Chef Trotter in the creation of the book Lessons in Wine Service. He currently directs the beverage program

for both Restaurant Charlie and Charlie Trotter’s.

Patricia Richards oversees the creation process of hotel specialty cocktails for Wynn/Encore Las Vegas. She is the first female in Las Vegas to hold a position of this kind. While focusing on bringing standardized recipes and seasonal cocktail

menus to the property and educating staff members with extensive training courses, she concentrates on consistency and innovation.

Glenn Schmitt* began his hospitality career waiting tables and taking DJ gigs in 1980. He became director of entertainment marketing for Stuart Anderson’s restaurants, earning accolades for innovation and concept marketing. In

1991 Glenn started MarkeTeam Inc. The company focuses on creating simple, effective, and fun sales promotions and has earned a client list that includes Disney, Royal Caribbean Cruise Lines, The Melting Pot, and Hyatt Hotels.

Barton Seaver* is executive chef at Blue Ridge in the Glover Park neighborhood in Washington DC and a fellow at Blue Ocean Institute in East Norwich, New York. In addition to cooking, Seaver is a writer and advocate who believes that sustainability

begins with people. He works to utilize local produce, sustainable seafood, and eco-friendly practices.

Adam Seger* is the general manager and mixologist for Chicago’s Nacional 27, where he brings the kitchen’s techniques and ingredients into the bar. Dubbed “The Charlie Trotter of Cocktails” by Newcity magazine, Seger is working on his

first book, Whet: Drink Like You Eat. When he’s not mixing or writing, Seger creates original craft distillates for The Alchemy Spirits Company.

Piero Selvaggio is chef/owner of Valentino Restaurant Group, which includes Valentino in Santa Monica, California; Valentino Las Vegas; Giorgio Italian Restaurant in Las Vegas; and PS Valentino Vin Bar in Houston. Hailing

from the small hilltop town of Modica on the southeastern coast of Sicily, Selvaggio opened his first restaurant in 1972. Throughout his career, he has been a pioneer of authentic modern Italian cuisine.

Jason Smith, MS,* is director of wine for Bellagio Resort + Casino. He directs all wine operations for the AAA five-diamond resort, including overseeing wine sales and service for 32 venues; managing a 50,000-bottle, 5,000-selection inventory;

and leading wine education for the resort’s 3,500 service employees, who include 15 sommeliers and two Master Sommeliers. In 2008 Smith was selected as Las Vegas’s Best Sommelier/Wine Director.

Ray Srp* is master mixologist at the Bellagio Resort + Casino, where he oversees the cocktail program for 22 bars and teaches drink preparation to a staff of nearly 500 employees. He was named as one of Playboy’s Top 10 Bartenders in

America, was inducted into the Bartender’s Hall of Fame, and has served as the national vice president for the United States Bartenders’ Guild.

Madeline Triffon, MS, is the director of wine and beverage for the Detroit-based Matt Prentice Restaurant Group, where she is responsible for wine service and beverage programs for four fine-dining and three casual venues. She has served

as chair of the American Chapter of the Court of Master Sommeliers, as well as scholarship chair. She sits on the board of the American Chapter.

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Charlotte Voisey’s career began in London and continued with management positions in cocktail bars in Barcelona and Buenos Aires. In 2002 she opened Apartment 195, which was named London’s Bar of the Year, and in 2004 she was given the UK

Bartender of the Year award. In 2006 Charlotte officially made the move stateside, joining William Grant & Sons USA to represent her favorite brand, Hendrick’s Gin.

Bob Waggoner has earned Food & Wine’s Reader’s Favorite Chef in America award, James Beard’s Rising Stars of the 21st Century in 1999, an honorary doctorate from Johnson & Wales University, and the French government’s l’Ordre du Mérite Agricole.

He worked for more than ten years as executive chef of the Charleston Grill in South Carolina, during which time he wrote The Charleston Grill Cookbook. Currently, he is working on a cooking show for PBS television.

Mary Wagstaff* founded public relations and marketing firm Wagstaff Worldwide in 1999. The company has offices in Los Angeles, Chicago, and San Francisco and represents restaurant, hotel, and wine clients around the world. She has represented nine of Food

& Wine’s Best New Chefs between 2000 and 2008 and six of Esquire’s Best New Restaurants between 2005 and 2008. In 2006, Chivas Brothers appointed

Dan Warner is global brand ambassador for Beefeater Gin. He brings over 12 years’ experience in the industry to the role, eight of which were in the London bar scene, at such establishments as Bank Group, Zander, Lonsdale, and The Hospital Members Club.

Warner is the 2003 Theme magazine Bartender of the Year.

Richard young is senior engineer and director of education at the Food Service Technology Center in San Ramon, California. The research facility works with restaurants, manufacturers, trade associations, utilities, and state and federal governments to improve

energy efficiency within the food-service industry specifically. Most of Young’s efforts are concentrated on translating scientific research into practical uses for restaurants.

Kevin Zraly is the founder and teacher of the Windows on the World Wine School, which has graduated over 18,000 students. His book, Windows on the World Complete Wine Course, has sold 2.5 million copies, making it the best-selling wine book in the United

States. Over his 30-year teaching career, he has earned dozens of prestigious awards and has studied winemaking techniques in all the major wine regions of the world.

* Executive Board Member

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888-BEVINCO | info@bevinco.com | bevinco.com

"I have been in the restaurant and nightclub industry in some capacity my entire career and I’ve never seen an inventory control system more accurate than BEVINCO."

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Bars give up about 20% of annual sales to overpouring, illicit freebies and theft. At Bevinco, our job is to eliminate that loss and put it back in your bottom line. We guarantee to increase profits by 10% of alcohol sales and reduce shrinkage to 5% or less.

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American Culinary Federation180 Center Place Way; St. Augustine, FL 32095p: 800-624-9458; f: 904-825-4758www.acfchefs.orgCathy Sterling, Director of Development & Membershipcsterling@acfchefs.net

The American Culinary Federation (ACF) is the largest professional organization of chefs and cooks with an estimated 21,000 members in over 240 chapters nationwide. Culinary competition, professional certification and program accreditation are all programs the ACF administers. Members join for these educational programs and grow through participation in professional development.

American Mussel Harvesters, Inc.165 Tidal Dr.; North Kingstown, RI 02852p: 401-294-8999; f: 401-294-0449www.americanmussel.comMatthew DiMatteo, Representativemattdimatteo@americanmussel.com

We are a fully integrated live mussel, oyster, and clam company. We grow, harvest, pack, ship, and market live shellfish to seafood restaurants, retailers, and distributors. We’re one of the largest producers of mussels in North America and have formed strategic alliances with independent shellfish farmers who focus on growing and leave the marketing to us.

Bacardi uSA, Inc.2100 Biscayne Blvd.; Miami, FL 33137p: 305-573-8600 ext. 1421; f: 305-576-0874www.bacardi.comJoe Gerbino, Senior Manager of Corporate Communications/Public Relations; jgerbino@bacardi.com

Bacardi USA, Inc., is the United States import, sales, and marketing arm of one of the world’s leading spirits and wine producers. The company boasts a portfolio including Bacardi rum, the world’s best-selling rum; Grey Goose vodka, a world leader in superpremium vodka; Dewar’s Blended Scotch whisky, the best-selling blended Scotch whisky in the United States; and other leading and emerging brands.

Bevinco510–505 Consumers Rd.; Toronto, Ontario, Canada M2J 4V8p: 416-490-6266; f: 416-490-6899 www.bevinco.comKrista Recoskie, Marketing Manager; krista@bevinco.com

Every year, the hospitality industry loses 25 percent due to theft, overpouring, carelessness, and waste. Since 1987, Bevinco’s Liquor Inventory Control System has helped bar, nightclub, and restaurant owners save money and grow their businesses. Through on-site analysis and auditing of liquor, beer, and wine inventory, Bevinco experts identify losses and develop corrective strategies that result in substantial savings for clients.

Cargill Salt12800 Whitewater Dr.; Minnetonka, MN 55343p: 800-377-1017; f: 800-377-1027www.diamondcrystalsalt.comLisa Seiple, Marketing Coordinator; lisa_seiple@cargill.com

Cargill is the creator of Diamond Crystal Salt, a brand you know and trust to develop the goodness and enhance the natural flavors of your food. With headquarters in Minneapolis, Cargill creates a wide variety of products to nourish the world. The Charmer Sunbelt Group60 E. 42nd St., Suite 1915; New York, NY 10165p: 212-699-7000; f: 212-699-7093www.charmer-sunbelt.comPaige Odabashian, Communications & Marketing Manager;podabashian@c-sg.com

The Charmer Sunbelt Group (CSG) is a leading national distributor of fine wines and spirits. A family-owned business group of privately held companies, CSG proudly serves as the critical link between wine and spirit suppliers and the retail outlets where alcoholic beverage brands are legally and responsibly sold and enjoyed. The company employs more than 7,000 associates at local distributor houses in 13 states and the District of Columbia.

Chefs Collaborative89 South St., LL; Boston, MA 02111p: 617-236-5200; f: 617-236-5272www.chefscollaborative.orgMelissa Kogut, Executive Director; melissa@chefscollaborative.org

Chefs Collaborative is the leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education, and collaboration with the broader food community. The organization advocates for sustainability in the greater food community, provides chefs with the tools necessary to make sustainable purchasing decisions, and connects chefs and sustainable food producers.

Cyprus Embassy Trade Center 13 East 40th St., New York, NY 10016p: 212-213-9100; f: 212-213-2918www.cyprustradeny.org Aristos Constantine, Trade Commissioner of The Republic of Cyprus; ctcny@cyprustradeny.org; Klio Demetriou, Commercial Attaché; klio.demetriou@cyprustradeny.org

The Cyprus Trade Center is a diplomatic government representation office and the official trade development and promotion office of the Republic of Cyprus in the United States. Its general mandate is to promote, assist, and develop Cyprus’s international trade.

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DiRoNA455 South Fourth St., Suite 650; Louisville, KY 40202 p: 502-583-7855; f: 502-589-3602 www.dirona.comKevin Hall, Executive Director; khall@hqtrs.com

Restaurants that achieve the DiRoNA distinction include all cuisines across the United States, Canada, and Mexico. To date, fewer than 800 restaurants have earned the right to call themselves a DiRoNA restaurant and display this achievement of distinction in dining. To qualify, a restaurant must be in operation for two years under the same concept and pass a rigorous anonymous inspection. Ambience, wine list, cuisine, service, and check accuracy are scored, and only those who pass on all levels are offered membership.

Duckhorn Wine Company1000 Lodi Lane; St. Helena, CA 94574p: 508-588-9585; f: 508-588-9585www.duckhorn.comMichael Brehart, Director of National Accounts; michael@duckhorn.com

Cofounded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Bordeaux varietals from the Napa Valley for 30 years. This winemaking tradition has grown to include seven meticulously farmed estate vineyards located throughout the various microclimates of the Napa Valley. Focused on quality and consistency, these estate vineyards are an essential element in making wines of distinction.

FIJI Water 11444 W. Olympic Blvd., Suite 210, Los Angeles, CA 90064p: 310-312-2876; f: 310-312-2828www.fijiwater.comAmbereen Renfro, Executive Director of National Accounts & Business Development; ARenfro@FijiWater.com

FIJI Water is the number-one premium bottled water in the United States and a favorite among chefs and hotels. Bottled at the source in Fiji, the water is protected from pollution by an artesian aquifer protects until consumers open the bottle. Its unique mineral profile results in a refreshing taste. FIJI Water is the first carbon negative bottled water and is committed to protecting the largest rainforest in Fiji and the Fijian community.

Finger Lakes Wine AllianceP.O. Box 1018; Geneva, NY 14456p: 315-789-1776; f: 315-789-3993www.fingerlakeswinealliance.comBob Madill, Chairman; bob@sheldrakepoint.comJessica McGuigan, Board Coordinator; jmcguigan@genevany.com

New York’s Finger Lakes region is home to over 100 wineries. As the leading cool-climate region in the United States, producers offer a range of exceptional fresh, energetic, fruit-nuanced white wines at exceptional values. Riesling, a Finger Lakes star, and other varietals such as Pinot Gris, Gewürztraminer, Traminette, and Chardonnay combine Finger Lakes regional cool-climate expression and accessibility.

Harney & Sons Fine TeasP.O. Box 665; Salisbury, CT 06068p: 518-789-2410; f: 518-789-2115www.harney.comLisa Prindle, Sales and Marketing Manager;lisa@harneyteas.com

Imperial Brands, Inc.11505 Fairchild Gardens Ave.; Palm Beach Gardens, FL 33410p: 561-624-5662; f: 561-624-5778www.ibrandsinc.comChristian Castren, Vice President of Sales, Emerging Brands; ccastren@ibrandsinc.com

Imperial Brands, Inc., is an importer and marketer of distinctive wines and spirits led by Sobieski Vodka—the best-selling premium vodka in Poland and the recipient of the highly coveted 2008 Impact magazine Hot Brand award. Headquartered in Palm Beach Gardens, Florida, the company is a US subsidiary of Belvédère S.A., one of Europe’s largest producers and distributors of white spirits and wines.

Kerrygold/Irish Dairy Board1007 Church St., Suite 314; Evanston, IL 60201p: 847-492-8036; f: 847-492-8039www.kerrygold.com/usaMolly O’Loughlin, Brand Communications Manager; moloughlin@idbusa.com

In Ireland, cows roam free in fresh air and graze in lush pastures of tender grass. From this benign environment and extraordinary diet comes milk so rich in beta-carotene, it can turn butter and cheese into gold. The distinctive natural color and exceptionally creamy flavor distinguish Kerrygold Pure Irish Butter and cheeses from other premium brands. Kerrygold USA dairy products are made exclusively from the milk of grass-fed cows that are free of growth hormones.

Premium bottled water for the 2009 Santé RestaurantSymposium is provided by Fiji Water.

Kindred Spirits, Inc. 12000 Biscayne Blvd., Suite 504; Miami, FL 33181p: 305-919-9911; f: 305-892-1681www.kindredspiritsusa.comMichelle Chernoff, Director of Business Development;mchernoff@kindredspiritsusa.com

Kindred Spirits, Inc., is a beverage import and marketing company with a select portfolio of premium wine and spirit brands. Its brand portfolio includes Dry Sack and Dry Sack 15 Year Old sherries from Spain, Gran Duque De Alba Spanish Brandy, Crema de Alba, Heering Cherry liqueur, Xante liqueur, Martin Miller’s Gin, and Malt Trust Single Barrel Cask Whiskies from Scotland.

KOLD-DRAFT1525 East Lake Rd.; Erie, PA 16511-1088p: 814-602-9883; f: 814-455-6336www.kold-draft.comBob Weiss, Area Sales Manager; contact@kold-draft.com

KOLD-DRAFT is the premier ice machine brand for discerning foodservice, bar, and hotel operations that demand the highest quality. Since 1955, the company has been manufacturing ice machines that produce the best ice in the world. KOLD-DRAFT equipment makes pure ice cubes in three sizes and crushed ice in two sizes to fill any need for hotels, restaurants, bars, hospitals, and other institutions. KOLD-DRAFT machines have a long life cycle and a five-year warranty on all parts and labor, which makes them the least expensive ice machines to own.

Lockwood Vineyard9777 Blue Larkspur Lane, Suite 102; Monterey, CA 93940p: 800-753-1424; f: 831-644-7829www.lockwood-wine.comJim Cimarusti, Vice President of Sales and Marketing; info@lockwood-wine.com

Lockwood Vineyard’s winemaker, Larry Gomez, crafts single-vineyard wines of rich varietal character and remarkable balance from grapes grown in their pristine 1,850-acre estate vineyard in southern Monterey County. The site is known for its unusual shale-rich loam soil, and the finished wines are true expressions of the estate. Current wines offered include 2006 Sauvignon Blanc, 2006 Chardonnay, 2006 Block 7 Pinot Noir, 2005 Merlot, 2005 Cabernet Sauvignon, and 2006 Partner’s Reserve.

MacFarlane Pheasants, Inc.2821 South U.S. Hwy 51; Janesville, WI 53546p: 877-269-8957; f: 608-757-7884www.pheasantfordinner.comMary Jo Bergs, Food Product Sales;dressedpheasants@pheasant.com

Nespresso641 Lexington Ave., 32nd Floor; New York, NY 10022p: 800-566-0751 www.nespresso-pro.comWilliam Chesna, Regional Sales Manager; william.chesna@nespresso.com

Nespresso presents a unique coffee experience. The selection of high-quality coffees, stylish business machines designed to create a consistently perfect cup of coffee, and services are customized to the specific needs of business customers. The Nespresso range offers a huge variety of profiles and aromas. Every Grand Cru in our range is the fruit of a complex process of selection, assembly, and roasting.

New Hampshire Lodging & Restaurant AssociationP.O. Box 1175; Concord, NH 03302-1175p: 603-228-9585; f: 603-226-1829www.nhlra.comMichelle Whitenack, Events Manager; mwhitenack@nhlra.com

As the trade association for the hospitality industry, the New Hampshire Lodging & Restaurant Association works hard to promote excellence in customer service and culinary arts. It works closely with the governor’s office, the division of travel and tourism, and the legislature to strengthen the industry and the state.

New york State Restaurant Association409 Karner Rd.; Albany, NY 12205p: 518-452-4222www.nysra.orgRick Sampson, President/CEO; ricks@nysra.org

The New York State Restaurant Association is an association of members, for members, and by members. For over 70 years NYSRA has been dedicated to protecting, promoting, representing, and educating our members so that they can serve the public better. By pursuing this straightforward goal, we have become one of the most effective trade organizations in the state.

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The following products are featured exclusively throughout the Symposium:

Outside The Lines, Inc., & wineandhospitalityjobs.comP.O. Box 2262; Sonoma, CA 95476p: 707-933-0687otlconsulting.com/wineandhospitalityjobs.comMargie Tosch, President; margie@otlconsulting.com

Outside the Lines, Inc. & wineandhospitalityjobs.com provide social media consulting, employee and customer satisfaction survey consulting and design, executive recruiting, and an industry-specific job board.

Palm Bay International 48 Harbor Park Dr.; Port Washington, NY 11050p: 516-802-4700; f: 516-921-8405www.palmbay.comMelissa Walker, Events Manager; mwalker@palmbay.com

Palm Bay International, a premier name in imported fine wines, offers one of the most valuable and comprehensive portfolios of wines and spirits in the United States. Comprising 75 brands from 11 countries, this portfolio includes some of the world’s most prestigious wine estates and distilleries and some of the most popular brands in the industry. At Palm Bay we thrive on seeking out wines with points of view shaped by origin, terroir, and winemaster.

The Perfect Purée of Napa Valley2700 Napa Valley Corporate Dr., Suite L; Napa, CA 94558p: 707-261-5100; fax: 707-261-5111www.perfectpuree.comMichele Lex, Director of Marketing; mlex@perfectpuree.com

The Perfect Purée of Napa Valley is the leading US producer of premium fruit purees and concentrates. Selling primarily to high-end restaurants, bars, hotels, and casinos, the company features the Culinary Traditions line, which boasts over 30 premium flavors ranging from the staple to the exotic. In April 2009, The Perfect Purée introduced Beverage Artistry, a line of premium beverage blends developed for bar professionals. This unique frozen line consists of unparalleled flavor profiles and freshness.

Pernod Ricard uSA401 Park Ave. South, 7th Floor; New York, NY 10002p: 646-746-9069; f: 212-336-5500www.pernod-ricard-usa.comSimon Ford, Director of Trade Outreach and Brand Education; simon.ford@pernod-ricard-usa.com

Pernod Ricard USA, a premium spirits and wine supplier in the United States, produces, imports, and markets some of the nation’s most prestigious spirits and wine brands. The company is the largest business unit of Paris-based Pernod Ricard.

Preiss Imports10360 Sorrento Valley Rd., Suite E; San Diego, CA 92121p: 858-458-9172; f: 858-458-9177www.preissimports.comHenry Preiss, President & CEO; preiss@preissimports.com

Preiss Imports, an exclusive importer of the finest spirits from around the world, represents a diverse portfolio of truly authentic products. For over 20 years, Preiss Imports has cultivated a strong following from mixologists to consumers alike.

QW Wine Experts—uS Representative for Wines of Argentina 136 East 55th St., Suite 3G; New York, NY 10022p: 877-392-5730www.winesofargentina.com.arNora Z. Favelukes, President; info@qwwineexperts.com

Wines of Argentina is a private organization of wineries working in unity to promote Argentine wines in foreign markets. The organization offers its members an exciting platform to expand awareness toward the brand image of Argentine wines and increase volume sales in the export market. Wines of Argentina brings tremendous energy to the industry and has helped launched a new image of Argentina around the world.

Ribera del DueroGregory White PR32 Court St., Brooklyn, NY 11201p: 718-403-9473; f: 718-403-9515www.drinkriberawine.comHelen Gregory, Parnter; info@gregorywhitepr.com

Drink Ribera. Drink Spain. Ribera del Duero salutes the winners of the 2009 Santé Restaurant Awards. Ribera del Duero provides a benchmark for quality in the Spanish wine category. With an extreme climate perfectly suited for grape-growing, Ribera del Duero wines represent the pinnacle of Spanish winemaking and the ultimate expression of Spain’s most noble grape: Tempranillo.

In the Exhibit HallExplore the latest in products and equipment at a comprehensive professionals-only exhibition. Join in the fun and spend the day tasting, observing, and absorbing the best the industry has to offer!

The Exhibit Hall opens Monday at 10:30 AM

united States Bartenders’ Guild (uSBG)P.O. Box 82241; Las Vegas, NV 89180p: 800-964-0052 www.usbg.org Liz Edwards, National Events and Marketing; usbg_events@hotmail.com

The United States Bartenders’ Guild is a brotherhood of beverage service professionals dedicated to the continued refinement of the craft of the cocktail. Such refinement is achieved through advanced product education, original hand-crafted cocktail competitions, and aggressive involvement with other professionals in the beverage industry throughout the country and internationally. The USBG’s main focus is to become the most skilled, knowledgeable, and professional group of bartenders in the industry.

Vibrant Rioja320 W. 13th St., 7th Floor; New York, NY 10014p: 646-218-6016, 646-218-6000 www.vibrantrioja.comAna Fabiano, Brand Ambassdor; anafabiano@vibrantrioja.comJill Paradiso, Assistant Brand Ambassador; jill@vibrantrioja.com

Vibrant Rioja is a trade campaign sponsored by the Rioja Regulatory Wine Council. The organization promotes all of the Rioja wines that have a presence in the US market and provides promotional and educational materials about the DOCa Rioja and its wines.

Wente Family Estates5565 Tesla Rd.; Livermore, CA 94550p: 925-456-2300; f: 925-456-2301www.wentevineyards.com, www.murrietaswell.com, www.tamasestates.comNicole Quandt, Senior Marketing Manager; nicole.quandt@wentevineyards.com

Nestled in the beautiful Livermore Valley, one hour east of San Francisco, Wente Family Estates encompasses Wente Vineyards, Murrieta’s Well, and Tamás Estates. Sourcing fruit from sustainably farmed estate vineyards located in the Livermore Valley and Arroyo Seco regions of California, each winery offers its own distinct portfolio of wines from small-lot rarities to those for everyday enjoyment. Owned and managed by the fourth and fifth generations, the Wente family vineyard celebrates more than 125 years of winemaking excellence.

William Grant & Sons, uSA 200 Park Ave. South, Suite 1218; New York, NY 10003p: 212-246-1760 ext. 706; f: 212-673-1943 www.grantusa.comKristen Hannah, Manager, On-Premise Events; kristen.hannah@wgrant.com William Grant & Sons, Ltd., is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1886. Today, the super-premium spirits company is run by the fifth generation of his family. Among the most recent accolades for the well-awarded company, the prestigious International Spirits Challenge named William Grant & Sons the Distiller of the Year for the third time in four years.

Winebow 75 Chestnut Ridge Rd.; Montvale, NJ 07645p: 201-445-0620; f: 201-445-9869www.winebow.comMarilyn Krieger, Director of Public Relations; info@winebow.com

Winebow, Inc., is a major importer and distributor of wines and spirits from around the world. Winebow is a leading importer of premium Italian wines under the Leonardo LoCascio Selections label. Within the Winebow Brands International and Emerald Wines divisions, Winebow has a growing import portfolio of quality wines from Argentina, Austria, Chile, Germany, New Zealand, Portugal, and Spain; Bruichladdich whisky from Islay, Scotland; Pitú Cachaça from Brazil; and Japanese Sake from Akita and Niigata.Winebow also includes subsidiary Click Wine Group, a Seattle-based company that owns and imports wine from around the world based on signature varietals.

Wines from Spain—Trade Commission of Spain 405 Lexington Ave., 44th Floor; New York, NY 10174p: 212-661-4814; f: 212-972-2494www.winesfromspainusa.comKatrin Naelapaa, Director; knaelapaa@mcx.esJose Guerra, Associate Director; jguerra@mcx.es

What makes the wines of Spain so special? It all starts with grapes like Tempranillo, Garnacha, Verdejo, and Albariño; a wonderful climate; superior vineyard sites; and some of the world’s most visionary winemakers. Stop by the WFS tables to sample some of the most sought-after wines in the marketplace. Wines from Spain, a division of the Trade Commission of Spain in New York, promotes the image of quality for Spanish wines and spirits through its educational and promotional programs and tastings.

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W. J. Deutsch & Sons108 Corporate Park Dr.; White Plains, NY 10604p: 914-251-3282; f: 914-251-0283www.wjdeutsch.comCatherine Cutier, Public Relations Manager; catherine.cutier@wjdeutsch.com

Founded in 1981 by Chairman William Deutsch, W. J. Deutsch & Sons now boasts a roster of 29 award-winning, premium, domestic, and imported wine brands. The company offers excellent value throughout the portfolio, from the most popular consumer-driven names to prestige boutique brands. W. J. Deutsch has built category leaders, including the best-selling brand, the number-one imported brand, and the number-one Australian and French brands in the United States.

Women Chefs & Restaurateurs455 S. Fourth St., Suite 650; Louisville, KY 40202p: 877-927-7787; f: 502-589-3602www.womenchefs.org

The mission of Women Chefs & Restaurateurs (WCR) is to promote and enhance the education, advancement, and connection of women in the culinary industry. Formed in 1993 by eight of the nation’s top women chefs and restaurateurs, WCR has grown to a membership of over 2,000. The group offers a variety of networking, professional, and support services for members from all sectors of the industry. They include culinary students, restaurant owners, renowned chefs, food and beverage managers, stars of popular cooking programs, and trend-setting restaurants.

Wonderful Ethnic LLC230 5th Ave., Suite 1008; New York, NY 10001p: 212-683-5021; f: 212-683-5024www.wonderfulethnic.comMagdalena Plicha, Media Relations; magdalena@wonderfulethnic.com

Wonderful Ethnic Imports LLC (WE) is an importer based in New York with a large distribution network throughout the United States. WE recently acquired Amerikus Importers Corp. of New York, one of the premier importers of wines from Greece and Cyprus. WE was formed to acquire various importers of fine wines and spirits from around the world.

Zonin uSA630 Peter Jefferson Parkway, Suite 110; Charlottesville, VA 22911 p: 434-979-6180; f: 434-979-6188 www.zoninusa.comJohn Pizzuto, Regional Manager; john.pizzuto@zoninusa.com

Zonin operates with the philosophy that fine wine should not remain the pleasure of the few. The company strives to offer wines of high quality to a large number of people. The quality achieved by our vineyards and our personnel and the care dedicated to vinification assure attainment of that objective. Our estate vineyards honor the traditions of the regions from which they come.

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Over 20 years ofFlavor Perfection

Sloe and EasySource: Dana M. Bruner

1 ½ oz. Fruit of the Cocoa puree¼ oz. Blood Orange Concentrate1 oz. Plymouth Sloe Gin®

½ oz. simple syrup

Combine all ingredients in acocktail shaker filled with ice.Shake vigorously for 10 secondsand pour into a martini glass. Serve.

We harvest only the best that nature can offer - succulent in flavor and vibrant in color. Available year round. Perfect for the kitchen and bar.

Experience the flavors of Culinary Traditions™ and Beverage Artistry® from The Perfect Purée of Napa Valley.

Four Cheers!William Grant & Sons is proud to be

Distiller of the Year,4 years running.

We’re honored that both the industry and our consumers constantly recognize our exceptional portfolio of brands, and we’d like to acknowledge all the hard working people who have made the last four years so successful.

Thanks for all you’ve done to consistently make us #1.

PLEASE ENJOY RESPONSIBLY.All products are imported and produced by William Grant & Sons, New York, NY GRANTUSA.COM

2005 2006 2007 20082008