Heart's Delight Wine Tasting & Aution

Gerry Klaskala has taken Atlanta by storm with his version of “slow food” and the stylish surroundings at Aria, where he showcases his creativity and commitment to the overall dining experience.  With 25 years of cooking under his belt, Klaskala creates sophisticated food while keeping a simple and direct style, which has earned his contemporary American cuisine national acclaim. While he heads up the kitchen at Aria, Klaskala’s influence is also found at Canoe, which he owns with partners of We’re Cookin’ Inc.  Both restaurants are distinct in concept, yet very similar in popular appeal.
Prior to beginning work on Canoe in 1995, Klaskala was the chef and managing partner at Buckhead Diner, one of Atlanta’s highest volume restaurants.  He helped launch Buckhead Diner after managing the start-up of 45 South in Savannah.  The prodigy art student began cooking at age 15, abandoning his professional aspirations in the art world for another passion – culinary artistry – and graduated with honors from the Culinary Institute of America. A recognized spokesperson for his industry, Klaskala is frequently sought by local and national media outlets as an authority on American cuisine.  He has appeared on NBC’s “Today” show, “Live with Regis and Kathie Lee,” and CNN, among others.  Klaskala and Aria have been recognized in Bon Appetit, Gourmet, Food & Wine, Esquire magazine and The New York Times.  He often represents Atlanta in culinary events across the country such as the American Heart Association’s Heart’s Delight fundraiser in Washington D.C. and the Great Chefs of the South event in Beaufort, North Carolina.  Additionally, Klaskala is an active participant in charity functions including the High Museum Wine Auction and the Liver Foundation’s Flavor of Atlanta.  

As you enter the field for the big game, what song starts to play?
Welcome to the Jungle, Guns ‘n Roses

Who would play you in a movie?
Paul Giamati

The Blue Duck Tavern opened in June 2006 with an emphasis on the finest and freshest ingredients provided by regional farmers, artisans and producers, featuring cooking from Executive Chef Brian McBride. The restaurant’s expansive open kitchen is the central focal point, with its wood-burning oven and handsome Molteni range, and this innovative, dramatic setting was created by internationally renowned New York designer Tony Chi. Chef McBride conducted an extensive research trip abroad to study and capture the essence of the cooking methods that are the foundation for the menu at the Blue Duck Tavern. Research for this culinary concept took the chef on an international journey. First to Singapore, where he studied the open kitchens; to Tokyo where he experimented with wood-burning ovens and then to Zurich, to again work with a wood-burning oven and to design and execute a menu similar in concept to the menu of the Blue Duck Tavern. Additionally, Chef McBride continues his tenure as Park Hyatt Washington’s executive chef preparing seasonal cuisine for meetings and special events.

Chef Brian McBride created award-winning cuisine at Melrose at the Park Hyatt Washington from 1987 to 2005. Melrose became a landmark in the nation’s capital, consistently ranked among the city’s and the nation’s top fine dining venues.

Chef McBride earned a culinary degree from Johnson & Wales University in Rhode Island and obtained experience in restaurants throughout the world. Chef McBride was named “2003 Hotel Executive Chef of the Year” by the American Culinary Institute and received two nominations for “Chef of the Year” by the Restaurant Association of Metropolitan Washington (RAMW). Blue Duck Tavern has been honored with numerous awards, including “Best Restaurant in Northeast” in 2006 by Arrive magazine; one of the “Best 95 New Restaurants in the World” by Condé Nast Traveler in May 2007; one of the “Most Outstanding Restaurants in 40 Cities Around the World” by Food & Wine in May 2007; and most recently one of the “100 Very Best Restaurants” in the January 2008 issue of Washingtonian magazine.

As you enter the field for the big game, what song starts to play?
We Will Rock You, Queen

What is in your cd player (on your ipod) now?
Ready for the Spring, Beach Boys

Chef Michael Harr’s cuisine resonates with vibrant flavors and harmonious couplings of regional and international elements. Drawing upon his early experiences in European kitchens, Chef Harr has an unparalleled appreciation of simple food. “Simple food consists of great ingredients prepared in a method that allows their true flavors to shine. Presentation, ingredients and technique combined with an appreciation for the smallest of ingredients.
 
Though kept quite busy in his role as Executive Chef and Operating Manager at Washington, DC’s famed Butterfield 9 Restaurant, Chef Harr maintains his passion for international influences by taking busmen’s holidays to explore kitchens around Europe and South America, including his former homes of Paris and London.

Reminiscing through the classic and familiar grounds of European chefs, Harr visits the Michelin star restaurants that most inspired him; the Taillevent, Guy Savoy of Paris and Alain Ducasse. Early in his career, Chef Harr held stages in these prestigious kitchens.

Harr’s early career in Washington enfolded during the glory days of Mark Miller’s Red Sage. His return to the area landed him at Maestro Restaurant, working with acclaimed chef Fabio Trabocchi. He returned to the vibrance of Downtown, Washington, D.C. to command the kitchen at a Washington, D.C. landmark – Butterfield 9 Restaurant.

Falling upon his classic training in European technique and a passion for the use of skillful butchery to cook with the whole animal, his menus feature such dishes as the “Study of Amish Goat” in which Chef Harr uses all parts of the animal to create a succulent dish featuring four unique samplings.

Since his intro to Butterfield in the spring of 2005, Chef Harr has steadily made his impact on the downtown DC dining scene, melding his classic French background with a boundless imagination.

Chef Geoff’s is the quintessential Washington neighborhood restaurant nestled in the shadows of American University and Wesley Heights.  Chef Geoff’s has become a Washingtonian classic thanks to its delicious contemporary American cuisine, cheerful atmosphere, unique private dinning space, beautiful al fresco dinning and loyal clientele.  Enjoy our live jazz brunch on Sundays or take advantage of our 24 beers on tap and more than 25 wines by the glass every day of the week.

Chef Geoff’s Downtown, a neighborhood restaurant located directly in the heart of Downtown D.C., offers sublime seasonal fare and service in a classically elegant setting.  The truly extensive menu, friendly service, lively atmosphere and bar scene, private dinning options, and proximity to The White House and Washington’s best theaters makes Chef Geoff’s Downtown the choice for locals and visitors alike.

Lia’s, Chef Geoff’s newest adventure located in the heart of Chevy Chase, offers contemporary Italian cuisine in a modern and hip locale.  Thanks to its acclaimed modern design, fantastic fare, and beautiful al fresco dinning, Lia’s has quickly become the favorite neighborhood spot of Chevy Chase.

Who would play you in a movie?
Mel Gibson

Who would you like to cook for you? (dead or alive, real or fictional)
Jesus Christ

Cowgirl Creamery Co-Founders, Sue Conley and Peg Smith are both originally from the Washington DC area. Both attended college at the University o f Tennessee, and after completing school traveled around the United States with a group of friends in an old hippy van. Upon arriving in San Francisco, they fell in love with the creative food culture and all its opportunities. Both ended up cooking for a living, Sue co-owning the well known Bette’s Oceanview Diner , and Peggy working as co chef at Chez Panisse Café in Berekely, California. When Sue asked Peggy to help start a company in Point Reyes Station, California, to promote Sustainable Agriculture, the planning began. It has been eleven years since Sue Conley and Peggy Smith launched Tomales Bay Foods in a renovated barn in Point Reyes Station, California.. The “Barn” host the Cowgirl Creamery, where all the Cowgirl Cheeses are made using milk from the local, organic Straus Family Dairy. The Barn also has a market which carries the region's finest natural foods and other products, a Cantina which serves up fantastic prepared dishes using all the local ingredients,  as well as a wine shop and of course an artisan cheese shop.

Think Bistro. Dine Casual. That’s the idea behind ‘CRAVE on 42ND‘, where the owners have given full gratis to Bravo’s “Top Chef” Season One Finalist, Dave Martin (XO Wine Bistro, CA and As You Wish Catering), who is making his mark in NYC as the restaurant’s Executive Chef. Creating an updated American classics menu, Martin, who won millions of viewers' hearts and palates with his intense layering of flavors, and inimitable personality, is implementing his culinary craft for his loyal fans, as well as people who simply have a love for good food and good times. Martin’s passion for cooking and desire to make guests feel special is contagious. Located just a few blocks from the ever-growing Hell’s Kitchen and Times Square neighborhood, ‘CRAVE on 42ND‘ is a new destination for sophisticated bistro fare without the attitude.

There’s no doubt that Dave is on the “it” list in Hollywood! Mary Kate and Ashley Olsen hired him to cater their 20th birthday party, where he served a vegetarian and seafood menu. He’s recently been spotted on the red carpet with Charlize Theron, Russell Simmons, Lindsey Lohan, Ivanka Trump, Rachel Bilson and Chef Yossi (Dustin Hoffman’s personal chef), and his catering company was hired to cater the star-studded L.A. Philharmonic/Hollywood Bowl’s annual summer launch party. He also served his tasty morsels at the Extra TV’s exclusive Emmy suite in August 2006.

As a life-long home cook and graduate of Le Cordon Bleu in Pasadena, Martin, fortunate enough to be raised in a home where everything was always created from scratch, made the move from LA to NYC in 2006. He has worked hard to create an original, yet unique bistro-style menu that showcases his love of flavors and food. www.craveon42nd.com

Who would you like to cook for you? (dead or alive, real or fictional)
Marie Antoinette

What do you think most people might not know about you?
That I used to be in the technology business before I became a formally trained chef

Chef Jason Wilson, named one of the 10 Best New Chefs in 2006 by Food & Wine magazine, is the owner an executive chef of the critically acclaimed CRUSH restaurant in Seattle. “Modern American Cuisine” is how Jason describes his style of cooking. A big supporter of local growers and producers, he emphasizes organic ingredients and seasonal products, capturing the purest expression of each season’s offering. Jason’s cuisine combined with the leadership of partner Nicole Wilson have given CRUSH many accolades, including: 3.5 star reviews from both Seattle publications, Seattle Magazine & Seattle Metropolitans’ list of very Best Restaurants, Wine Spectator’s Award of Excellence 2007 as well as being featured on such well known television programs as Rachel Ray’s Tasty Travels, Martha (Martha Stewart), Fine Living’s “I want your Job” and PBS’s “Chef’s a Field” to list a few.

Jason’s prowess in the kitchen, warm personality and charisma have lead him to many special events: a guest chef on Holland America Line cruises, at the Epicurean Week at Maliouhana, Anguilla, a visiting chef at the Bermuda Gourmet Getaway, and  a member of the host chefs for the International Pinot Noir Celebration in Oregon among a few.

A 1995 graduate of the esteemed California Culinary Academy in San Francisco, Jason’s passion for excellence and culinary knowledge brought him to some of the most influential kitchens in San Francisco, working with Albert Tordjman of the Flying Saucer, Michael Mina of Aqua & Jeremiah Tower of Stars. Jason’s journey continued with years working at Stars Singapore, traveling and cooking extensively throughout Southeast Asia. Apprenticeships in France, Paris & Tain Hermitage working with pastry exposed Jason to a deep rooted sensibility of pastry technique. Eventually settling in Seattle, where he met real life & business partner Nicole Wilson, they opened CRUSH in 2005, as part of a lifelong dream to create together.

What do you think most people might not know about you?
I ran a 10k dressed as a slice of pizza during culinary school.

What would your last meal consist of?
Krug Rose & caviar, Montrachet & Truffled Lobster Gnocchi, La Tache & Otolan – that’s just the first hour

Chef Jeff Tunks is one of the best and brightest in the ever-growing constellation of new American chefs. There are few who possess as much confidence, extended experience, fine business acumen, and as deep a passion for simply prepared seasonal foods. Underneath a six-foot-three exterior and styled chef whites is a man with the soul of an artist, the passion of a perfectionist, and an unquestionable devotion to running a top-notch kitchen.

With the opening of DC Coast in June of 1998, Tunks created the perfect stage for his distinctive cuisine.  A success from the outset, DC Coast has garnered outstanding reviews from Gourmet (1 of the top 5 restaurants in Washington), Bon Appétit, Food & Wine, Travel + Leisure, Wine Spectator, The New York Times, and The Washington Post.  In August 2000, Tunks and his partners launched TenPenh, where they have been delighting diners with Southeast Asian-inspired cuisine. Bon Appétit (1 of the top tables in Washington), Wine Spectator, The Washington Post, Washingtonian magazine, Departures, and Travel + Leisure have praised TenPenh since it arrived on the DC restaurant scene. September 2003 saw the rise of yet another side of Tunks’ culinary passions, Latin American and the Caribbean fare, with the opening of Ceiba restaurant.  Two years later amid great anticipation, in September 2005, Tunks launched Acadiana, featuring modern interpretations of Louisiana fish house classics, a cuisine dear to his heart since his years in New Orleans.

One chef, four completely different types of cuisine. A satisfied Tunks can ride his wave.

What would you be if you couldn’t be a chef?
Pro Golfer on the Senior Tour

Who was your first Hollywood Heartthrob crush?
Farah Fawcett

Neal Fraser began his culinary career working as a line cook at Eureka Brewery and Restaurant, and entered the prestigious Culinary Institute of America in 1990. During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller and David Burke.  Upon returning to Los Angeles, Fraser continued cooking with the best in the business, including stretches at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox.  Fraser opened Boxer in 1995.  After three years, Fraser moved on to Rix in Santa Monica and then to the kitchens at the legendary Jimmy’s in Beverly Hills. 

Fraser opened GRACE in 2003.  Not only is GRACE the name of Neal’s daughter, but it is the underlying theme for the entire restaurant. As Co-owner and Executive Chef, Fraser serves New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles’ most revolutionary culinary talents.  Earning national critical acclaim for his masterful approach to any ingredient, critical accolades include “Hot Tables”– Condé Nast Traveler, “LA’s 25 Best Restaurants” – Los Angeles Magazine, “” – Los Angeles Times.  In January 2006 Fraser battled Iron Chef Cat Cora on Food Network’s “Iron Chef America” and became the first Los Angeles chef to win the culinary competition.

BLD, his second restaurant with his partners from GRACE, opened in July 2006.  Made with high-quality, seasonal ingredients that complement and contrast flavors and textures, breakfast (and for that matter, lunch and dinner) finally gets some real respect in Los Angeles. Located just a few steps away from GRACE, BLD serves breakfast, lunch and dinner in a comfortable yet elegant atmosphere.

As you enter the field for the big game, what song starts to play?
Jesus Walks by Kanye West

What would your last meal consist of?
Squab with lavender honey and potatoes cooked in pork fat

Jeff Heineman is passionate about food & wine and has been from the time he was cooking at his Mother’s knee.  His wine loving days didn’t come until later when he started working for Gaithersburg’s The Wine Rack in 1983; here he began to experiment with using the characteristics in the wine to bring out the flavors of food, and vice versa. 

Putting his passion aside, Jeff was accepted to The College of William & Mary where he earned a Bachelor’s degree in Economics.  During his college days, apart from playing football and studying, he would utilize his roommates and friends to try new dishes and get feedback from them.   

After college Jeff started working in restaurants professionally in 1988.  In 1991 he attended L’Academie de Cuisine and graduated in 1992.  From there he was off to France for a year where he furthered his study of the fine art of French cuisine.  Upon return, he worked with Bob Kinkead and Ann Cashion in DC before launching his restaurant, Rhodeside Grill in Arlington, VA in 1998 with a few partners.

Finally, ready to go it alone, with the concept of exploring the synergy between food and wine, Jeff opened Grapeseed American Bistro + Wine bar in April 2000.  Grapeseed has been playing to a full house and rave reviews ever since. 

Jeff draws his inspiration from any and all cultures.  He loves to share his enthusiasm with friends and especially his guests at Grapeseed to help generate excitement in the dining room.

Who was you first Hollywood Hearththrob Crush?
Marie Osmond

What do you think people most people might not know about you?
I sing songs from “Les Miserables” to my kids at bedtime.

With twenty-eight years of experience, Henry Adaniya is particularly noted for his twelve years at the nationally acclaimed Trio Restaurant in Evanston, Illinois.  Trio, his world-renowned restaurant, had garnered hundreds of accolades and one of a handful to be awarded a Mobil Guide five-star rating.  He has consistently garnered top ratings while cultivating some of the most successful chefs in the country. Grant Achatz, is now chef/owner of Alinea which is considered by Gourmet Magazine as the top restaurant in the country. Celebrity chefs, Rick Tramonto and Gale Gand of luxurious Tru, also star of Sweet Dreams on the Food Network.  And Chef Shawn McClain nationally recognized for created Spring, Green Zebra and Custom House. All are a testament to Adaniya’s flair for launching culinary trends in America. 

Hank’s is in part a family history being reborn. His family operated a concession on Waikiki in the forties and fifties before Henry was born.  Having food in his heart, Adaniya established himself at the forefront of culinary trends in America all the while dreaming of an island hot dog stand. 

Hank’s Haute Dogs is founded on Henry’s passion for food and entrepreneurial spirit.  In this bold move from fine dining to fast food, Henry Adaniya also focuses on his return to family roots in Honolulu. The hot dog is the edible icon of this story and it can be savored both in its flavor and its heritage.  Hank’s presents a creative play on the all American favorite to appeal to a wide range of tastes and diets. The foundation of Hank’s menu is the authentic Chicago hot dog followed by both regional and specialty sausages of exceptional quality. Hank’s Haute Dogs is fine fun. You know, back to comfort food – well done, great ingredients, innovative thinking and pure adult/kid-like enjoyment.  Hank’s isn’t just about hot dogs, it is a romance with food and the love of life! 

What TV show do you watch or magazine do you read that you are embarrassed to admit?
Korean Drama shows (like soap operas here in Hawaii)

As you enter the field for the big game, what song starts to play?
Queen- We are the Champions

Jamie Leeds is one of Washington’s most highly recognized chefs due to her wildly successful restaurant, Hank’s Oyster Bar; her very active role in the community and her 20 plus years of inspiring culinary experience in New York, prior to moving to DC.  In May 2005, she opened her first restaurant as executive chef and owner, the 65-seat Hank’s Oyster Bar, which serves “Urban Beach Food”. Hank’s is named after Leeds’ father, who she credits as her inspiration for becoming a chef.  Since its’ opening, Hank’s Oyster Bar has been praised by Gourmet, Bon Appetit, The Washington Post, Washingtonian, DC magazine, The Washington Times and Fox Morning News. This neighborhood restaurant’s huge success spurred the opening of a new Hank’s Oyster Bar in Old Town Alexandria, Virginia in September 2007, with business partner Sandy Lewis. 

Favorable reviews and a successful launch also earned Jamie Leeds a nomination for “Rising Culinary Star” from the Restaurant Association of Metropolitan Washington’s Capital Restaurant & Hospitality Awards in June 2003.  Chef Leeds was also named a “Rising Star Chef” by Starchefs.com for Washington, D.C.’s 2003 awards program, which selected only seven chefs throughout the area for the coveted recognition. In 2006, her new restaurant Hank’s Oyster Bar was nominated for “Best New Restaurant” by the Restaurant Association of Washington and in 2007, Hank’s was nominated for “Best Neighborhood Restaurant”.

Prior to her Washington move, Chef Leeds worked for three years with the renowned Myriad Restaurant Group as an executive consulting chef for several of their successful restaurants including New York’s Tribeca Grill. A self-taught chef, Leeds brought to Myriad a strong sense of American culinary values, incorporating local and seasonal produce into her recipes.

Since bursting onto the national culinary scene at Miami Beach’s Astor Place in 1995, Johnny Vinczencz (44) has remained one of South Florida’s most acclaimed and easily identifiable chefs.  With a personality as bold as his cuisine and a sleek new Fort Lauderdale restaurant dubbed Johnny V, Vinczencz creates innovative dishes full of robust flavors and multi-layered spices.  Open since December 2003, Johnny V has garnered popular and critical acclaim, garnering four-star reviews in both of South Florida’s daily papers, The Miami Herald and Sun-Sentinel, and national notice in such prestigious publications as Elle, Travel + Leisure, Chef, and Restaurant Business, among others.   

Vinczencz’s passion for cooking ignited at the age of 15 when he was offered a job in the kitchen at an Ohio Sheraton. As his culinary skills developed, he relocated to South Florida. It was there that Vinczencz honed his craft, gained national acclaim for his Caribbean-influenced New Floridian Cuisine, and acquired the nickname “Caribbean Cowboy” by virtue of his bold and sophisticated personal and culinary style.  While at Astor Place, he was called “a chef to keep your eye on” by Esquire food writer John Mariani. 

Known for his innovative touch with game, Vinczencz has added some interesting new dishes to his repertoire, ranging from a red chili venison chop with black venison sausage and a lobster/buffalo loin "Surf n' Turf." "It surprises people to see it offered," Vinczencz says of the dishes. "But they sell well because diners are more educated and experimental than ever. They're curious about exotic ingredients and willing to experiment - a situation which is great for chefs and diners alike." A diehard fan of cheese, Vinczencz also offers an innovative cheese menu, featuring more than forty cheeses from around the globe, paired with Vinczencz-style "fixin's" like fig balsamic marinated grapes and spicy pecans.

What would you be if you couldn't be a chef?
Musician, criminal or dead

What is your favorite word?
bullocks

Named for Julia Child, the patron saint of the pantry, Julia’s Kitchen has become a landmark Wine Country dining destination.

Child was an invaluable adviser to Copia since 1996, and served as a founding Honorary Trustee.  “For most of her life, Julia taught all of us not just how to cook, but how to be passionate about what we eat,” says Copia’s President Arthur Jacobus.  “Julia’s Kitchen serves as a tribute to Julia’s astounding accomplishments, and to her ever-present positive influence on how we think and feel about our food.”

The dining room features a “Tribute” menu, offering some of Julia’s favorites—such as Steak au Poivre, Bouillabaisse, Duck Confit Salad, Herb Crusted Salbefish with Caper and Tarragon Mousseline, Chicken and Mushroom Fricassee and, of course, the infamous Burger with grilled onions.

Julia’s Kitchen is managed on a daily basis by The Patina Group, under the leadership of Chef/Founder Joachim Splichal. Since Patina took over the operation in 2003, Julia’s Kitchen has been recognized as one of the top three ‘upscale restaurants’ in the Napa Valley by the Wine Spectator, and was named one of the “Top 100 Restaurants” in the Bay Area in 2005-06 by the San Francisco Chronicle.

Executive Chef Jeff Mosher began his culinary pursuit shortly after graduating from Oberlin College when he moved to San Francisco and worked for several restaurants before becoming roundsman at Campton Place. Having laid the groundwork for his culinary career in San Francisco, Mosher accepted a position as sous chef in Julia’s Kitchen in 2003, where he has thrived on the restaurant’s philosophy and its link to Julia Child.

Maintaining the tradition of Julia’s Kitchen, Mosher builds dishes around what is available in Copia’s organic Edible Gardens, and utilizes locally grown organic and artisan products.

What TV show do you watch or magazine do you read that you are embarrassed to admit?
The World Series of Poker on ESPN

Who was your first Hollywood Heartthrob crush?
Princess Leia

The Little Pearl is the leading national seller of American Caviar – the freshest caviar in the world. The Little Pearl’s American Caviar has emerged as one of the hottest products among the trend-setting crowd, a younger, hipper demographic than the traditional caviar consumer. The Little Pearl’s American caviar is available in five categories: Salmon, Trout, Spoonbill Paddlefish, Hackleback Sturgeon and Transmontanus Rex™ White Sturgeon, The Little Pearl’s American answer to imported Beluga. The Little Pearl is a privately held company headquartered in Somerville, Massachusetts. For more information, visit

Chef and Proprietor Wiedmaier developed a strong passion for the culinary arts at a young age while growing up in Germany.  A family subscription to the French newspaper “Le Monde” provided him with key insights into the lives of famed chefs.  Born to a father who is 100% Belgian and a mother who is Californian, Wiedmaier was given a chance to see and experience ingredient-based cuisine with the freshest produce, meat and dairy. 

Wiedmaier attended the Culinary School of Horca in the Netherlands.  His apprenticeship at the Thermidor Restaurant, a Michelin two-star establishment in Hulst, Holland, brought him to Brussels to work with famed Chef Eddie Van Maele.  In 1986, he took the position as saucier at Le Chardon D’Or in the Morrison House in Old Town Alexandria, Virginia, bringing him to the United States for the first time in his culinary career.

In March of 1999, Robert Wiedmaier opened Marcel’s restaurant, named after his first-born son who was born in December 1998.   Wiedmaier has received significant acclaim for his cuisine, the most recent, Fine Dining Restaurant of the Year (2004) award by the Restaurant Association of Metropolitan Washington.In 2003 he was awarded Chef of the Year by the American Culinary Institute.  Marcel’s was inducted to the prestigious Distinguished Restaurants of North America (DiRoNA), the only anonymous restaurant inspection program in North America and maintains Washingtonian magazine’s high level of status with 3.5 out of 4 stars. Additionally, Zagat rates Marcel’s in the Top 5 for Food category.

Eight years later, in April of 2007, Wiedmaier opened his second restaurant, Brasserie Beck, named after his younger son only one mile away from Marcel’s.  After opening Marcel’s, Wiedmaier immediately knew he wanted to open another restaurant that would be affordable to a broader range of people, with a casual atmosphere. This second restaurant would stay true to his cuisine, which can be coined as French with a Flemish flair.  Some of his favorite ingredients to cook with are sweetbreads, foie gras, skate and variations of wild game.

Chosen by the James Beard Foundation as Outstanding Chef 2007, and Outstanding Wine Service 2007, Michel Richard exemplifies the art of cuisine and a love of his profession.
His style is light, fresh and intelligent, with witty presentations and texture. Michel was a pioneer in French/California cuisine, before moving to Washington, DC, where Michel Richard Citronelle became his flagship restaurant.
Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. “The white hats, aprons, and all of the food – I fell in love.” His fate was decided.

Michel's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Gourmet, Bon Appetit, and has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others. Constantly engaged in something new, Michel released his second book, Happy in the Kitchen, published by Artisan in 2006, and has opened a new restaurant, Central Michel Richard, in downtown Washington, DC.

Who would play you in a movie?
Johnny Depp, because my wife loves him. But I'll have to feed him for awhile.

Your last meal?
Prosciutto, roasted chicken, French fries, and ice cream

Situated in a beautifully restored bank building dating to the 1850s, Oak Steakhouse serves refined Italian-inspired steakhouse fare, punctuated with both Southern and Italian classics. Guests will savor Chef Brett McKee’s sumptuous offerings, including steaks and chops rubbed with his espresso-bean laced seasoning, Veal Osso Bucco, Lobster Macaroni and Cheese and Brett’s Eggplant Parmesan. For those considering lighter entrees, Oak Steakhouse also offers an array of vegan and vegetarian dining options, including Portobello Mushroom Risotto and Gnocchi with Fresh Green Peas, Asparagus and Morel Mushrooms. To finish, few are able to resist a slice of Chocolate Indulgence, six layers of devil’s food cake, chocolate buttercream and ganache or the classic, Brett’s Mother’s Cheesecake. A full complement of Old and New World wines pair with the menu. Specialty martinis and cocktails may also be enjoyed in the Oak Steakhouse bar area, outfitted with rich chocolate brown leather banquettes, overlooking the glowing wine storage in the former bank’s vault – a fitting location for one of Charleston’s most treasured dining spots!

What TV show do you watch or magazine do you read that you are embarrassed to admit?
Project Runway – my wife & kids love it!

Who would you play in a movie?
The Rock

Since his childhood, Christophe Émé’s passion for food has taken him around the world, in a career path illuminated by Michelin stars. Shortly after Ortolan opened in 2005, Émé was honored by Food & Wine magazine as one of the 10 Best New Chefs. John Mariani of Esquire has also designated Ortolan as one of the Best New Restaurants of 2005.

At 15, Émé began an apprenticeship at the Hôtel de France in Contres. In Paris, Émé worked with chef Michel Rostang, and with Philippe Braun at Laurent, executing a menu designed by Joël Robuchon. He cooked under Philippe Legendre and later assisted Taillevent owner Jean-Claude Vrinat in opening the exclusive Normandie Grill at the Hotel Oriental in Bangkok.

Émé arrived in the United States in 2001, briefly working in New York, before moving on to Los Angeles to cook at the venerable L’Orangerie. With the encouragement of wife and business partner Jeri Ryan, the concept for Ortolan was conceived: a restaurant where Émé’s impeccable standards need not be compromised, “Ortolan is designed to be sophisticated but unpretentious…

And despite the sophistication of the cuisine—and the frequent appearances of caviar, foie gras and truffles on the menu—Émé concentrates on simplicity of flavors derived from the world’s finest ingredients all presented with a classic, unfussy execution. The 39-year-old Émé modestly adds, “but I’m no artist…I’m just a chef.” To anybody who has dined at Ortolan, that self-assessment ranks as one of the world’s great understatements.

Gabrielle Hamilton is the chef/owner of PRUNE which she opened in New York City’s East Village in October 1999. She has written for The New Yorker, Saveur Magazine, Food & Wine, GQ, and had the 8 week Chef’s Column in The New York Times. Her work has been anthologized in Best Food Writing 2001, 2002, 2003 and 2004. PRUNE was named in TIME OUT NY/2000 Top 100, Gael Green’s “Where To Eat in the New Millenium” in New York Magazine and also featured in SAVEUR 100 in 2001 and most recently earned one star in The New York Times in 2005. Her first book will be published by Penguin Press in 2008.

Named as one of Esquire Magazines “Best New Restaurants”, Travel & Leisure’s, “Best New American Restaurant”, Rated Three Stars by Mobil Travel Guide, and Chosen as Zagat’s “Second Most Popular Restaurant in Atlanta,” Chef Kevin Rathbun’s eponymous Atlanta restaurant has surpassed even his own expectations.  Rathbun’s acclaimed menu continues to be the talk of Atlanta.

 “Rathbun’s” in Atlanta opened to critical acclaim and was voted by Esquire Magazine as one of the “Top New Restaurants in the Country”. Kevin’s second restaurant, Krog Bar is located next door to Rathbun’s and has received local and national acclaim.

Kevin gets his motivation from where he came from and with his newest restaurant KEVIN RATHBUN STEAK, he pays homage to the big league steakhouses.  Kevin will recreate some of the memories of his youth. He is bringing the attention to detail and the best steak that money can buy.  Having been selected as one of the best new steakhouses in the U.S. by Details Magazine, and "Best New Steakhouse" in Atlanta by Atlanta Magazine, Creative Loafing, and by Gayot as One of the Best Steakhouses in the U.S.", Kevin Rathbun Steak is a destination all by itself in friendly Inman Park, Atlanta.

With over 31 years of experience, Kevin has prided his success on what he calls a mutual fund which maintains an upward mobility of hospitality, education and an unprecedented thirst for knowledge.  He has worked with celebrity chefs and restaurateurs such as Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karratossos and he has honed not only his technique in the kitchen, but his passion for owning and operating his own businesses.

As you enter the field for the big game, what song starts to play?
Suck My Kiss by the Red Hot Chili Peppers

Who was your first Hollywood Heartthrob crush?
Farrah Fawcett

The cuisine of Michel Rostang is true culinary poetry and the multi-starred chef from the Dauphiné region creates a veritable symphony of flavors.  The story of Michel Rostang shows that good blood cannot lie – he is the fifth generation of chefs.  Michel Rostang learned the skills to prepare “the cuisine he adores” at Lasserre and Lucas Carton, two landmark Paris restaurants, where he apprenticed in the sixties.  Firmly rooted in a farmland background, Rostang’s cuisine results from his constant search for superior products.  Winter time he travels to Southern France exploring the black truffle market of Richerenches (Vaucluse), where via smelling and evaluating the powerful aromas he picks the top quality tubers.  His appreciation of the truffle was what prompted his creation of his famous sandwich, consisting of thick slices of black truffle infusing the bread spread with salted butter, heated in a slow combustion stove.  Quite a sandwich!  His most successful recipes stem from his intuition combined with his taste for genuine and original products such as the fish from the Alpine lakes (from where he hails): the lake char fish, the perch, the noble and rare “omble chevalier,” unique to this region.  Rostang likes to revive old recipes that he rejuvenates to please the contemporary taste, like the poultry cooked in “Vin Jaune” (a strong, amber yellow wine made in the Jura mountains, with late harvest grapes, aged in oak casks), slowly stewed in a casserole.  It is as classical as it gets, as are the homemade quenelles and many other recent recipes, always strictly faithful to the product.

David Myers’ impassioned quest for spontaneity, perfection and perpetual fluidity has been well served by his innate ability in the culinary arts.  In college, Myers realized that valuable study time was often whiled away experimenting in the kitchen, he acknowledged that he was destined for another career.  Myers accepted a job at Charlie Trotter’s in Chicago, where Chef Trotter’s culinary philosophy made a formative impression.  Attentive to Myers’ natural talent and promise, Chef Trotter sent his young protégé off to Reims, France, to work for Chef Gerard Boyer in his three Michelin-starred Les Crayeres.  Upon returning to the US, Myers worked under the master tutelage of Chef Daniel Boulud at Restaurant Daniel. Myers’ next move brought him to LA working for chef/restaurateur Joachim Splichal as Executive Sous Chef at Patina, he participated in the 2000 renovation and re-opening of the famed restaurant. 

In 2002, Myers opened his own restaurant, Sona, where he delivers modern cuisine with global influences in a stunning space on La Cienega Boulevard in Los Angeles.  Sona has established itself as one of the top restaurants in Los Angeles, receiving such accolades as the Wine Spectator Grand Award in 2006, inclusion in the list of places to dine before you die from O: The Oprah Magazine and a five star rating—the only restaurant to hold this honor—from Angeleno in April 2007.

In 2005, Myers opened Boule Patisserie modeled after traditional Parisian patisseries.  In September of 2007, Boule expanded to become Boule Atelier, their flagship retail space and production facility.  In October of 2007, Myers opened his second restaurant, Comme Ça, a traditional French brasserie in West Hollywood.  The restaurant features classic brasserie dishes, innovative cocktails, an extensive cheese counter and pastries from neighboring Boule.

Myers’ culinary capabilities have been widely recognized by both the media and culinary industry.  He was one of Food & Wine Best New Chefs in 2003, and Angeleno voted him Chef of the Year in 2004 and Men of Style in 2006.  Additionally, Myers was nominated for Rising Star Chef of the Year from the James Beard Foundation in 2004.  Myers has appeared on The Today Show, The Early Show, MSNBC’s Your Business, Iron Chef America and is currently starring in Shopping with Chefs on the Fine Living TV Network.

Shawn McClain, executive chef and partner of Spring, Green Zebra and Custom House restaurants in Chicago, has a knack for balancing the next trend with refinement and sensibility.  He broke onto the national scene at Trio restaurant in Evanston, earning four-stars from both the Chicago Tribune and Chicago Sun-Times.  There, his style came into focus, one that juxtaposes Eastern influence with Western foundations.  After seven accolade-filled years, he left to open Spring, his homage to seafood, with partners Sue Kim-Drohomyrecky and Peter Drohomyrecky. The restaurant opened in 2001 to extraordinary critical and consumer success.  That year, Spring was nominated for the James Beard Foundation’s “Best New Restaurant” award, and McClain was named by Esquire magazine as “Chef of the Year”.  In 2002, he appeared in “40 Under 40”, Crain’s Chicago Business’ highly competitive list of who’s who in the city. In 2004, McClain was ready to take on new challenge and opened his second restaurant, Green Zebra. An immediate success, this vanguard concept brings vegetables to the center of the plate, and has been lauded by the New York Times, Bon Appetit, Food & Wine, and several other prestigious publications.  In 2005, McClain swung the pendulum in the opposite direction and opened Custom House. Located in a historic, boutique hotel setting in Chicago’s Printer’s Row, this modern interpretation of the classic steakhouse focuses on artisan meats and classic sides reinterpreted with McClain’s unique flair. Custom House opened to rave reviews, receiving three stars from both the Chicago Tribune and the Chicago Sun-Times. In 2006, McClain was honored with the Best Chef Midwest award from the James Beard Foundation. McClain’s passion creativity and ability to create singular restaurants that satisfy on many levels continues to excite diners. McClain and his wife, Holly, live in Chicago’s Bucktown a neighborhood, not far from Spring.

Who would you like to cook for you? (dead or alive, real or fictional)
Always wanted to eat the food of Pierre Gagnier or Michel Bras

What would your last meal consist of?
Steamed pork buns, fries with truffle mayo, coconut ice cream

Executive Chef Massimo Fabbri grew up in Monsummano Terme, 30 miles Northwest of Florence, Italy.  As a boy, he aspired to become a chef; so much so that at age 14 he enrolled in hotel school at the Alberghiera F. Martini (famously located in the nearby town of Montecatini Terme).  Within a year, Massimo landed his first job in a high-end kitchen, working at the 4-star Parma & Oriente hotel.  After graduation, Massimo moved to London, accepting a position at the Tuscan restaurant L’Ombrello. There, he discovered his passion for sharing his culture and cuisine with people from around the world.

In 2001, Massimo fulfilled another dream when he moved to America.  Upon his arrival, he immediately joined Tosca’s current managing partner, Paolo Sacco, at Terrazza, then located in Friendship Heights.  When Sacco opened Tosca late that year, Massimo joined him, and spent a year working alongside Chef Cesare Lanfranconi.  Under Lanfranconi’s direction, Massimo gained a keen appreciation for simple, yet elegant, dishes crafted from locally grown products.

While his time at Tosca afforded Massimo new perspectives on food, he decided to return to his native Italy in 2002.  For almost two years, he delighted patrons in several upscale hotels in Montecatini Terme and villas in Florence with his Tuscan specialties.  Fortunately for Tosca, Massimo returned to Washington in 2004.  Enthused by his time in Italy, he re-dedicated himself to Tosca’s kitchen and clientele, enhancing Tosca’s reputation as one of the most prestigious restaurants in our nation’s capital.  As Executive Chef, Massimo enjoys opening his kitchen to customers, and takes exceptional pride presenting his unique, multi-course meals to those lucky few who reserve the restaurant’s kitchen table.  Massimo is married to Alexis and currently lives in Washington, D.C.

As you enter the field for the big game, what song starts to play?
It’s the Final Countdown (Europe)

What would your last meal consist of?
Pizza from my favorite place in Italy

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant.  Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable.  He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste.  He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test.  He loves the fact that the other contestants could be "out-cooked by a queer."  Dale will say what everyone else is thinking.

In March 2007, THINKfoodGROUP’s José Andrés and Rob Wilder appointed Mike Isabella as the new head chef at Zaytinya. Mike earned an Associates Degree in Culinary Arts at the New York Restaurant School and has several years of industry experience including three years working for Stephen Starr's Philadelphia restaurants.

• Chef Isabella worked as executive sous chef with James Beard award-winning Chef Marcus Samuelsson at Washington Square, and as a sous chef at El Vez and Alma de Cuba, the modern Latin restaurant which received accolades from Conde’ Nast Traveler as one of the “Top 50 Restaurants.”  Most recently Mike Isabella was the chef de cuisine at Kyma, the award-winning Greek seafood restaurant in the exclusive Buckhead neighborhood of Atlanta.
• Zaytinya serves an extensive array of various hot and cold mezze “little dishes” reflecting the rich regional diversity of classical and contemporary Greek, Turkish and Lebanese cuisine.