Bites and Flights

Lauren DeSteno

Chef, Marea, New York, NY
Lauren DeSteno, a New Jersey native, received her bachelor’s degree in Finance and Spanish from Fairfield University before enrolling at the Culinary Institute of America in Hyde Park, N.Y. She joined Altamarea Group’s Marea (accolades include two Michelin Stars, a James Beard Award for Best New Restaurant 2010, and three stars from the New York Times) just three days after it opened in 2009, relying on her passion and incredible talent to fuel her ascension from Garde Manger to Chef de Cuisine.

Maria Hines

Chef/Owner, Maria Hines Restaurants, Seattle, WA
Maria Hines, James Beard Award-winning chef, opened Tilth in 2006; it remains one of the nation’s top culinary destinations. She also owns Eastern Mediterranean and craft cocktail bar Golden Beetle and Sicilian-inspired Agrodolce in Seattle. Her dedication to locally organic is evidenced by her certified-organic restaurants and her leadership in the restaurant and sustainability community.

Michelle Karr-Ueoka

Pastry Chef/Owner, MW Restaurant, Honolulu, HI
Michelle Karr-Ueoka studied at the Culinary Institute of America in Hyde Park, N.Y. She completed notable stages at Daniel and Per Se, and an externship at The French Laundry. In 2013, she and husband, Chef Wade Ueoka, opened MW Restaurant in Honolulu. MW Restaurant was nominated this year by the James Beard Foundation for Best New Restaurant, and Ms. Karr-Ueoka for Outstanding Pastry Chef.

Belinda Leong

Pastry Chef/Co-owner, b. patisserie, San Francisco, CA
Belinda Long, 2014 James Beard finalist and SF magazine 2012 Pastry Chef of the Year, began and honed her pastry skills at Restaurant Gary Danko. She then staged at renowned establishments throughout Europe, including Pierre Hermé, and upon returning to California became pastry chef at Manresa. Ms. Leong opened b. patisserie to critical acclaim in 2013.

Maria Loi

Chef/Author, The Greek Diet
Maria Loi is a popular television chef in Greece and author of 150 cookbooks; her book on ancient Greek dining was the official cookbook of the Athens 2004 Olympic Games. The Chef’s Club of Greece named her the official Ambassador of Greek Gastronomy. In the U.S., she has cooked for President Obama at the White House (2012). Her book, The Greek Diet (2014), offers recipes that satisfy soul and palette.

Carrie Nahabedian

Chef/Owner, Naha, Chicago, IL
Carrie Nahabedian learned her craft from mentors who taught her in the Classical French manner, using the finest ingredients and learning to appreciate their beauty and flavor. She opened Naha in Chicago in 2000 to critical acclaim for its Mediterranean-inspired American cuisine; it has been awarded a Michelin star every year since the city was rated. Ms. Nahabedian was honored with the James Beard Foundation Award in 2008.

Lydia Shire

Chef/Co-owner, Scampo, Boston, MA
Lydia Shire took the culinary world by storm in the early 1970s and has been a powerful and enduring presence in the Boston and national restaurant scenes ever since. In 2008, after years of success in some of Boston’s most-respected kitchens, Ms. Shire opened Scampo as chef/co-owner.

Susan Spicer

Chef/Owner, Bayona, New Orleans, LA
Susan Spicer, chef and owner of Bayona and Mondo restaurants and Wild Flour Breads, has been a prominent figure in the New Orleans cuisine landscape for three decades, receiving numerous culinary accolades, including the James Beard Award. She participates in several fellowships and collaborative projects as well as numerous community events and fundraisers.


A Woman’s Palate

Woman’s Palate (AWP) is an organization that reaches out to executive, professional women across the United States and helps them become better informed and empowered consumers
of fine wine. By working closely with the finest American women in the wine business, AWP produces signature and customized education seminars and events all over the United States
and in wine country. Our belief is that wine knowledge can be a valuable and powerful business tool as well as fascinating pursuit.


Founded in 1967, two thousand feet above sea level, Donn and Molly Chappellet’s namesake winery was the first in California to focus exclusively on high-elevation hillside planting. The staying power of their wines from the late 1960s makes them unquestionable classics that are often compared to Bordeaux First Growths. The family’s unwavering commitment to quality
on Pritchard Hill for almost five decades has cemented their reputation as one of the great Napa Valley vintners.

Domaine Carneros

Domaine Carneros is a singular winery best known as a small grower-producer of methóde champenoise sparkling wine, Pinot Noir, certified organic estate vineyards, and a breathtakingly beautiful château. The winery was founded by Claude Taittinger, part of the noble family behind Champagne Taittinger, who began his search for a worthy U.S. counterpart in the late 1970s. In 1987 he selected a 138-acre parcel in the heart of Carneros, Napa Valley. Wisely selecting Eileen Crane to oversee the development of the winery and vineyards, the team
created the quintessential California expression of the Taittinger style in Carneros.

Five Vintners

Krisi Raymond represents the fifth generation in her family to make wine in Napa Valley. Her family roots date back to 1876 when her great-great-grandfather established Beringer Brothers Winery. The family sold Beringer in 1970 and founded Raymond Vineyard & Cellar. More than 30 years later, Krisi Raymond stepped out as a grape grower and winemaker with one acre of her own organically grown Sauvignon Blanc and a handful of select grape growers.


Palmeri Wines are created by Kerry, Daisy, and Drew Damskey with a singular focus on hillside fruit grown above a 1,000-foot elevation. The name Palmeri comes from Quercus palmeri, a small and scrappy oak that grows in the mountain ranges that we gravitate to when selecting ultra-premium grape-growing land. Our labels feature the boar, the bat, and the cougar, representing the diverse fauna found on our hillsides.

Patz & Hall

The Patz & Hall partnership was created in 1988 by four dedicated individuals with an important diversity of experience and skills. Together, they have created one of California’s most lauded artisan wine brands. From its founding, Patz & Hall set out to produce the finest Chardonnay and Pinot Noir wine in California. Vintage after vintage, Patz & Hall has pursued that standard, producing wines of distinct personality with dramatic flavors, seductive textures, and a finely tuned harmony of tastes and aromas.

Relic Wines

We began Relic in 2001 with just a few barrels of Pinot Noir and have since grown to include Rhone varietals, Bordeaux varietals, and Chardonnay. We apply traditional winemaking methods to our California climate and find the results to be modern and vibrant, yet complex and satisfying. Our goal is to make world-class wines that have all of the complexity, aromatics, nuance, and concentration that one would expect from the best sites of Napa Valley and the Sonoma Coast.

Spottswoode Estate Vineyard & Winery

In 1982, Mary Novak founded Spottswoode Estate Vineyard & Winery and made her first vintage of Cabernet Sauvignon. Spottswoode has since become one of Napa Valley’s defining wineries, recognized for making exceptional wines in an elegant and age-worthy style. Stewarded by Mary and her daughters, Beth and Lindy, Spottswoode was one of the first wineries to earn organic certification. Planted in 1882, the legendary Spottswoode Estate Vineyard is recognized as one of Napa Valley’s first-growth-quality winegrowing sites.

St. Supéry

St. Supéry Estate Vineyards & Winery is a family-owned, sustainably farmed estate winery in Napa Valley, with more than 515 acres of certified Napa Green vineyards. All of the grapes for St. Supéry Estates’ wine portfolio, including the highly regarded Napa Valley Estate Sauvignon Blanc and Dollarhide and Rutherford vineyard-designate Cabernet Sauvignon, are grown in two estate vineyards. The Skalli family, owners of St. Supéry Estate, has a long history of winemaking.