Andrew
01-05-2005, 12:27 PM
Monterey Bay Aquarium press release
MARTIN YAN, 13 OTHER RENOWNED CHEFS WILL STAR AT ‘COOKING FOR SOLUTIONS 2005’
----------
John Cleese to be special guest as culinary gala puts sustainable cuisine in the spotlight
Some of America’s greatest chefs will share their passion for fine dining and environmentally sustainable living as part of the Monterey Bay Aquarium’s "Cooking for Solutions 2005."
During the two-day event May 20-21, 2005, celebrity chefs from around the country and internationally will create gourmet dishes, lead tours of sustainable farms and vineyards, and present cooking demonstrations that feature sustainable seafood. The events support the aquarium’s "Seafood Watch" program, which aims to connect individual buying decisions with the health of oceans and the soil.
Martin Yan of "Yan Can Cook," one of America’s best-known chefs and a committed advocate of sustainable seafood, will be the honored chef at the fourth annual "Cooking for Solutions" celebration.
Actor John Cleese will be a special guest. He, too, is a longtime supporter of ocean conservation and wildlife protection."
Cooking for Solutions 2005" will bring together 14 noted chefs from the United States, Canada and England as ambassadors for sustainable dining. This year’s roster of culinary greats includes John Ash of Fetzer Vineyards, Jesse Ziff Cool of Flea Street Café in Menlo Park, Fergus Henderson of St. John Bar and Restaurant in London, Jamie Kennedy of Jamie Kennedy Wine Bar in Toronto, Rick Moonen of RM and Branzini in New York City, Charles Wiley of the Sanctuary on Camelback Mountain in Paradise Valley, Arizona, and Mary Sue Milliken and Susan Feniger (the "Too Hot Tamales") from Border Grill and Ciudad in Santa Monica/Los Angeles/Las Vegas.
Events will include a festive Friday night gala on May 20 that features sustainable seafood and other gourmet dishes prepared using organic ingredients – all created by the celebrity chefs, their local host chefs and other exceptional regional restaurants. In addition, attendees will sample organic and sustainable wines from 35 wineries in California and the western United States.
The gala will be preceded by a VIP wine and hors d’oeuvres reception with Martin Yan, with a special introduction by John Cleese.
On Saturday, May 21, celebrity chefs will lead field tours of organic farms and vineyards in the Monterey Bay region. John Cleese and John Ash will lead a special "Wine and Cleese" tour to a showplace oceanfront home on the Big Sur coast, where participants will enjoy a witty (and enlightening) presentation on wine and food pairings, followed by a gourmet lunch created by The Lodge at Pebble Beach.
Three other celebrity chefs – Jack Amon (Marx Brothers Café/Anchorage), Mark Franz & Emily Luchetti (Farallon/San Francisco) and Nick Morfogen (32 East/Delray Beach, Florida) – will present morning cooking demonstrations at the aquarium, featuring sustainable seafood ingredients. That evening there will be a second VIP reception with Martin Yan and John Cleese.
The aquarium’s "Seafood Watch" program, which inspired creation of "Cooking for Solutions," gives consumers, retailers and restaurateurs the information they need to make seafood choices that can assure a future with abundant ocean wildlife.
"Seafood Watch" creates and distributes regional pocket guides to sustainable seafood that consumers can use to guide their seafood buying decisions at the restaurant or market. The aquarium has created West Coast, Southeast, Northeast, Hawaii and Midwest regional guides, and a Spanish-language guide. Each features seafood items popular in different parts of the United States. It also partners with zoos, aquarium, conservation organizations, retailers, restaurateurs and seafood purveyors to shift seafood markets in directions that reward sustainability.
Program details and registration information about "Cooking for Solutions 2005" are available by calling the Monterey Bay Aquarium at (831) 644-7561. Tickets, which go on sale beginning January 10, 2005, can be ordered by calling toll-free, 866-963-9644. Online information about "Cooking for Solutions 2005," including full program details and chef biographies, can be found "What’s New" at www.montereybayaquarium.org.
The mission of the Monterey Bay Aquarium is to inspire conservation of the oceans.
COOKING FOR SOLUTIONS 2005 CELEBRITY CHEFS HONORED CHEF
Martin Yan, "Yan Can Cook"
Best known to television viewers worldwide as the host of the acclaimed "Yan Can Cook," Yan is the author of ten best-selling cookbooks and a frequent contributor to a wide variety of food publications. He combines a unique blend of food knowledge, expertise in Asian cultures and cuisines, and a spirited wit. He’s also a committed advocate of sustainable seafood.
SPECIAL GUEST
Actor/writer John Cleese
A co-founder of "Monty Python’s Flying Circus," Cleese also wrote and starred in "Fawlty Towers" and "A Fish Called Wanda." Recently he has appeared in "Will and Grace," and he is "Q" in the Bond movies. He has long supported wildlife conservation causes, and is a fan of both the Monterey Bay Aquarium and the seafood watch program.
CELEBRITY CHEFS
Jack Amon
Marx Brothers Café
Anchorage, Alaska
Founding chef of a dinner house known simply as "the best restaurant in Alaska"; an eclectic and progressive style that draws on American, Asian, and California cuisine, and relies on Alaska's regional ingredients, especially sustainable fresh seafood.
John Ash
Fetzer Vineyards
Hopland, California
A "Cooking for Solutions" perennial and California culinary director for Fetzer Vineyards; an internationally recognized chef, educator and author credited as the creator of Wine Country Cuisine.
Rick Browne
Barbecue America
Vancouver, Washington
A renowned barbecue and grilling expert, host of the PBS series "Barbecue America" and author of cookbooks with recipes and techniques for grilling everything from meat and seafood to desserts.
Jesse Ziff Cool
Flea Street Café
Menlo Park, California
One of the Bay Area’s most celebrated restaurateurs and a staunch advocate of organic cuisine; relies on ingredients supplied by local farmers in her dedication to sustainable agriculture; author of four cookbooks and a frequent contributor to leading food publications.
Jim Dodge
Bon Appétit Management Co.
Palo Alto, California
A much-honored chef in the United States and Asia; considered to be one of the leading influences on contemporary American cuisine; author of the Beard Award-winning cookbook, "The American Baker"; a contributing editor to "Joy of Cooking."
Mark Franz & Emily Luchetti
Farallon
San Francisco, California
Friends and former colleagues at Jeremiah Tower’s celebrated Stars restaurant, now the creators of a much-honored restaurant with a strong commitment to sustainable seafood; Luchetti’s baking and dessert cookbooks have won numerous awards.
Fergus Henderson
St. John Bar & Restaurant
London, England
One of the most celebrated chefs in England, respected and honored by colleagues across Europe and in the United States; credited for reintroducing "variety meats" to the culinary menu ; author of "The Whole Beast: Nose to Tail Eating," considered a classic cookbook.
Jamie Kennedy
Jamie Kennedy Wine Bar
Toronto, Ontario, Canada
One of Canada’s most celebrated chefs, recognized both as a pioneer of contemporary Canadian cuisine and a champion of organic haute cuisine. He’s the author of two cookbooks, including "Jamie Kennedy’s Seasons".
Mary Sue Milliken & Susan Feniger
Border Grill & Ciudad
Santa Monica/Los Angeles, California and Las Vegas, Nevada
Two of America's most beloved chefs; restaurant partners for more than 20 years; authors of five cookbooks; veterans of the popular "Too Hot Tamales" and "Tamales World Tour" television programs.
Rick Moonen
RM & Branzini
New York, New York
An honored chef, seafood specialist and a leading national advocate for the sustainable seafood movement; a featured chef at "Cooking for Solutions 2002"; brings passion and innovation to his fresh seafood dishes.
Nick Morfogen
32 East
Delray Beach, Florida
The much-honored chef of a sophisticated restaurant considered one of the finest in South Florida; combines seasonal local ingredients, delivered fresh every morning, to craft a menu that changes daily.
Charles Wiley
Sanctuary on Camelback Mountain
Paradise Valley, Arizona
Executive chef of the acclaimed retreat that is considered one of the best places in the world to stay; his signature cooking style uses local, seasonal ingredients and time-honored flavor marriages to dishes that tend to be light, yet intensely flavored and robust.
Special thanks to Bon Appétit Management Company and Whole Foods Market, the presenting sponsors for "Cooking for Solutions 2005."
Local Host Chefs
Several exceptional Monterey Peninsula chefs will host the celebrity chef ambassadors in their kitchens for "Cooking for Solutions 2005". All share a strong commitment to sustainable cuisine. They will prepare and serve dishes at the "Cooking for Solutions 2005 "gala on Friday, May 20.
Tony Baker, Montrio
Wendy Brodie, Food as Art
Rick Edge, Club XIX, The Lodge at Pebble Beach
Tim Fisher, Portola Cafe at the Monterey Bay Aquarium
Kurt Grasing, Grasing’s and Carmel Chop House
Jeff Jake, The Lodge at Pebble Beach
Robert Mancuso, Sardine Factory
Jeff Rogers, Quail Lodge
Cal Stamenov, Bernardus Lodge
Terry Teplitzky, Michael’s Catering and Wild Thyme Delicatessen
Rod Uncango, The Inn at Spanish Bay
James Waller , Monterey Plaza Hotel & Spa
COOKING FOR SOLUTIONS 2005 SCHEDULE OF EVENTS EVENTS AT A GLANCE
Friday, May 20
VIP Reception with Martin Yan 6 p.m. – 7:30 p.m.
Cooking for Solutions Gala 7:30 p.m. – 10:30 p.m.
Saturday, May 21
Celebrity Chef Cooking Demonstrations 8:30 a.m. – 11:30 a.m.
Farm & Vineyard Tours 9:30 a.m. – 3:30 p.m.
Deluxe Tour with John Ash and John Cleese – 10 a.m. to 3:30 p.m.
VIP Reception with Martin Yan – 5:30 p.m. to 7 p.m.
Sustainable Seafood Information Fair 10 a.m. – 6 p.m.
EVENT DETAILS
VIP Reception with Martin Yan
Friday, May 20
6 p.m. to 7:30 p.m. - Portola Cafe
Saturday, May 21
5:30 p.m. to 7 p.m. – Monterey Plaza Hotel & Spa
$225 general public/$180 aquarium members
Both receptions include admission to "Cooking for Solutions" gala on Friday, May 20
Join one of America’s best-known chefs and cookbook authors at a wine reception where he’ll present a lively talk, demonstrate his cooking techniques in his inimitable "Yan Can Cook" style, and share tastes of some of his special dishes. Guests also receive an autographed copy of one of his cookbooks. John Cleese will make a special introduction of Martin Yan.
Cooking for Solutions Gala
Friday, May 20
7:30 p.m. to 10:30 p.m. - Aquarium galleries
$105 general public/$85 aquarium members
More than 30 food and 35 wine stations will be serving tastes of their organic and sustainable wares throughout the aquarium galleries. Martin Yan and other celebrity chefs will sign their books during the evening.
Celebrity Chef Cooking Demonstrations
Saturday, May 22
8:30 a.m. to 11:30 a.m. - Auditorium
$80 general public/$60 aquarium members
Three of our celebrity chefs – Jack Amon (Marx Brothers Café/Anchorage), Mark Franz & Emily Luchetti (Farallon/San Francisco) and Nick Morfogen (32 East/Delray Beach, Florida) – will present cooking demonstrations in the aquarium auditorium. Includes continental breakfast and take-home recipes.
Farm & Vineyard Tours with Celebrity Chefs
Saturday, May 21
9:30 a.m. to 3:30 p.m.; begin/end at aquarium
$175 general public/$140 aquarium members
Deluxe Tour with John Ash and John Cleese
Saturday, May 21
10 a.m. to 3:30 p.m.; begin/end at aquarium
$600 general public/$500 aquarium members
Five of our celebrity chefs, as well as actor John Cleese, will lead small-group tours of organic farms and sustainable wineries in the Monterey Bay region, including a cooking demonstration and lunch.
Tour 1 - Santa Cruz Experience
Join Jesse Ziff Cool (Flea Street Café/Menlo Park) for a chef’s tour of a farmer’s market with a lunch stop at an organic winery in the Santa Cruz Mountains. You’ll explore the Monterey Bay Farmers’ Market in Aptos while Jesse offers tips on how to choose the freshest seasonal organic produce. Then you’ll drive to the crest of the Santa Cruz Mountains to tour Silver Mountain Vineyards, where hand-crafted wines reflect old-world traditions and new-world science. You’ll enjoy appetizers and a gourmet picnic lunch provided by Terry Teplitzky’s Wild Thyme Delicatessen as you take in fabulous views. Includes a special cooking demonstration on the winery deck by our celebrity chef.
Tour 2 - Seafood Experience
Join Rick Moonen (RM & Branzini/New York), Wendy Brodie (Art of Food/Carmel Highlands) for a tour of Monterey’s commercial wharf, including the aquaculture operation of Monterey Bay Abalone Co. They’ll offer tips about how to select the freshest seafood, and a Seafood Watch staff member from the aquarium will share information about choosing sustainable seafood. You’ll then head south to Wendy’s home in the Carmel Highlands where Rick and Wendy will prepare and serve a gourmet lunch in her demonstration kitchen with sweeping views of forest and ocean.
Tour 3 - Big Sur Experience
Hosted by Whole Foods Market
Join Mary Sue Milliken and Susan Feniger (Border Grill & Ciudad/Santa Monica/Los Angeles/Las Vegas) for a trip back in time to one of the most spectacular properties on the Big Sur Coast. The Brazil Ranch, a family dairy operation for almost a century, is now managed as the Brazil Ranch Environmental Center—an educational non-profit for conservation and sustainability issues. Mary Sue and Susan will treat you to a cooking demonstration in the California ranchero style. Then enjoy views of the expansive Pacific Ocean, the Big Sur wilderness, and rolling green pastures as you meander down to the historic Redwood Barn to savor a gourmet lunch prepared by Whole Foods Market.
Tour 4 - Heller Estate Winery/Earthbound Farm
Hosted by Earthbound Farm and its executive chef, Matt Millea
Join Charles Wiley (Sanctuary on Camelback Mountain/Paradise Valley, Arizona) for a tour of the organic vineyards of the Heller Estate Winery nestled in the hills of the Cachagua region of Carmel Valley. You’ll sample some of the great vintages these vineyards produce, then enjoy a gourmet picnic lunch created in Earthbound Farm’s Organic Kitchen. After lunch, you’ll drive to Earthbound Farm for a walking tour of its organic fields before concluding with a tempting dessert served overlooking the fields and hills of Carmel Valley.
Deluxe Tour - A Wine and Cleese Experience
Hosted by The Lodge at Pebble Beach
John Ash (Fetzer Vineyards/Hopland) and John Cleese will team up for an unforgettable day on the spectacular Big Sur coast. You’ll drive to a showplace home overlooking Abalone Cove and the Pacific, where you’ll tour the expansive gardens before settling down for appetizers and the day’s highlight: a witty (and enlightening) presentation by the two Johns on the art of pairing fine food and wine to create memorable culinary experiences. When they’ve answered the last of your questions, you’ll settle down for a memorable culinary experience of your own: a gourmet picnic lunch on the grounds, prepared by Executive Chef Jeff Jake of The Lodge at Pebble Beach.
For all tours, a portion of the fee is tax-deductible as a contribution to the nonprofit Monterey Bay Aquarium and its "Seafood Watch" program.
Sustainable Seafood Information Fair
Saturday, May 2110 a.m. to 6 p.m. - Aquarium
Included with regular aquarium admission
Aquarium visitors will learn more about sustainable seafood, organic agriculture and sustainable winemaking at information booths in the aquarium galleries. Tastes of sustainable wild-caught Alaska seafood will be grilled and offered on the Great Tidepool Deck. Autographed cookbooks by our celebrity chefs will be on sale in the Gift & Bookstore. Martin Yan will offer a cooking demonstration using wild-caught Alaska salmon and will sign cookbooks.
EVENT TICKET PACKAGES:
Cooking For Solutions Gala/Cooking Demonstrations
$155 per person; $115 for aquarium members
Cooking For Solutions Gala/Farm & Vineyard Tour
$255 per person; $205 for aquarium members
VIP Reception/Cooking For Solutions Gala/Cooking Demonstrations
$255 per person; $205 for aquarium members
VIP Reception/Cooking For Solutions Gala/Farm & Vineyard Tour
$350 per person; $280 for aquarium members
For tickets: Call toll-free 866-963-9644 (in Monterey County, call 831-647-6886) and press 5 for special events. Tickets go on sale January 10, 2005.
For information only: Call (831) 644-7561 or visit "What’s New" at www.montereybayaquarium.org.
To request an event brochure: events@mbayaq.org.
MARTIN YAN, 13 OTHER RENOWNED CHEFS WILL STAR AT ‘COOKING FOR SOLUTIONS 2005’
----------
John Cleese to be special guest as culinary gala puts sustainable cuisine in the spotlight
Some of America’s greatest chefs will share their passion for fine dining and environmentally sustainable living as part of the Monterey Bay Aquarium’s "Cooking for Solutions 2005."
During the two-day event May 20-21, 2005, celebrity chefs from around the country and internationally will create gourmet dishes, lead tours of sustainable farms and vineyards, and present cooking demonstrations that feature sustainable seafood. The events support the aquarium’s "Seafood Watch" program, which aims to connect individual buying decisions with the health of oceans and the soil.
Martin Yan of "Yan Can Cook," one of America’s best-known chefs and a committed advocate of sustainable seafood, will be the honored chef at the fourth annual "Cooking for Solutions" celebration.
Actor John Cleese will be a special guest. He, too, is a longtime supporter of ocean conservation and wildlife protection."
Cooking for Solutions 2005" will bring together 14 noted chefs from the United States, Canada and England as ambassadors for sustainable dining. This year’s roster of culinary greats includes John Ash of Fetzer Vineyards, Jesse Ziff Cool of Flea Street Café in Menlo Park, Fergus Henderson of St. John Bar and Restaurant in London, Jamie Kennedy of Jamie Kennedy Wine Bar in Toronto, Rick Moonen of RM and Branzini in New York City, Charles Wiley of the Sanctuary on Camelback Mountain in Paradise Valley, Arizona, and Mary Sue Milliken and Susan Feniger (the "Too Hot Tamales") from Border Grill and Ciudad in Santa Monica/Los Angeles/Las Vegas.
Events will include a festive Friday night gala on May 20 that features sustainable seafood and other gourmet dishes prepared using organic ingredients – all created by the celebrity chefs, their local host chefs and other exceptional regional restaurants. In addition, attendees will sample organic and sustainable wines from 35 wineries in California and the western United States.
The gala will be preceded by a VIP wine and hors d’oeuvres reception with Martin Yan, with a special introduction by John Cleese.
On Saturday, May 21, celebrity chefs will lead field tours of organic farms and vineyards in the Monterey Bay region. John Cleese and John Ash will lead a special "Wine and Cleese" tour to a showplace oceanfront home on the Big Sur coast, where participants will enjoy a witty (and enlightening) presentation on wine and food pairings, followed by a gourmet lunch created by The Lodge at Pebble Beach.
Three other celebrity chefs – Jack Amon (Marx Brothers Café/Anchorage), Mark Franz & Emily Luchetti (Farallon/San Francisco) and Nick Morfogen (32 East/Delray Beach, Florida) – will present morning cooking demonstrations at the aquarium, featuring sustainable seafood ingredients. That evening there will be a second VIP reception with Martin Yan and John Cleese.
The aquarium’s "Seafood Watch" program, which inspired creation of "Cooking for Solutions," gives consumers, retailers and restaurateurs the information they need to make seafood choices that can assure a future with abundant ocean wildlife.
"Seafood Watch" creates and distributes regional pocket guides to sustainable seafood that consumers can use to guide their seafood buying decisions at the restaurant or market. The aquarium has created West Coast, Southeast, Northeast, Hawaii and Midwest regional guides, and a Spanish-language guide. Each features seafood items popular in different parts of the United States. It also partners with zoos, aquarium, conservation organizations, retailers, restaurateurs and seafood purveyors to shift seafood markets in directions that reward sustainability.
Program details and registration information about "Cooking for Solutions 2005" are available by calling the Monterey Bay Aquarium at (831) 644-7561. Tickets, which go on sale beginning January 10, 2005, can be ordered by calling toll-free, 866-963-9644. Online information about "Cooking for Solutions 2005," including full program details and chef biographies, can be found "What’s New" at www.montereybayaquarium.org.
The mission of the Monterey Bay Aquarium is to inspire conservation of the oceans.
COOKING FOR SOLUTIONS 2005 CELEBRITY CHEFS HONORED CHEF
Martin Yan, "Yan Can Cook"
Best known to television viewers worldwide as the host of the acclaimed "Yan Can Cook," Yan is the author of ten best-selling cookbooks and a frequent contributor to a wide variety of food publications. He combines a unique blend of food knowledge, expertise in Asian cultures and cuisines, and a spirited wit. He’s also a committed advocate of sustainable seafood.
SPECIAL GUEST
Actor/writer John Cleese
A co-founder of "Monty Python’s Flying Circus," Cleese also wrote and starred in "Fawlty Towers" and "A Fish Called Wanda." Recently he has appeared in "Will and Grace," and he is "Q" in the Bond movies. He has long supported wildlife conservation causes, and is a fan of both the Monterey Bay Aquarium and the seafood watch program.
CELEBRITY CHEFS
Jack Amon
Marx Brothers Café
Anchorage, Alaska
Founding chef of a dinner house known simply as "the best restaurant in Alaska"; an eclectic and progressive style that draws on American, Asian, and California cuisine, and relies on Alaska's regional ingredients, especially sustainable fresh seafood.
John Ash
Fetzer Vineyards
Hopland, California
A "Cooking for Solutions" perennial and California culinary director for Fetzer Vineyards; an internationally recognized chef, educator and author credited as the creator of Wine Country Cuisine.
Rick Browne
Barbecue America
Vancouver, Washington
A renowned barbecue and grilling expert, host of the PBS series "Barbecue America" and author of cookbooks with recipes and techniques for grilling everything from meat and seafood to desserts.
Jesse Ziff Cool
Flea Street Café
Menlo Park, California
One of the Bay Area’s most celebrated restaurateurs and a staunch advocate of organic cuisine; relies on ingredients supplied by local farmers in her dedication to sustainable agriculture; author of four cookbooks and a frequent contributor to leading food publications.
Jim Dodge
Bon Appétit Management Co.
Palo Alto, California
A much-honored chef in the United States and Asia; considered to be one of the leading influences on contemporary American cuisine; author of the Beard Award-winning cookbook, "The American Baker"; a contributing editor to "Joy of Cooking."
Mark Franz & Emily Luchetti
Farallon
San Francisco, California
Friends and former colleagues at Jeremiah Tower’s celebrated Stars restaurant, now the creators of a much-honored restaurant with a strong commitment to sustainable seafood; Luchetti’s baking and dessert cookbooks have won numerous awards.
Fergus Henderson
St. John Bar & Restaurant
London, England
One of the most celebrated chefs in England, respected and honored by colleagues across Europe and in the United States; credited for reintroducing "variety meats" to the culinary menu ; author of "The Whole Beast: Nose to Tail Eating," considered a classic cookbook.
Jamie Kennedy
Jamie Kennedy Wine Bar
Toronto, Ontario, Canada
One of Canada’s most celebrated chefs, recognized both as a pioneer of contemporary Canadian cuisine and a champion of organic haute cuisine. He’s the author of two cookbooks, including "Jamie Kennedy’s Seasons".
Mary Sue Milliken & Susan Feniger
Border Grill & Ciudad
Santa Monica/Los Angeles, California and Las Vegas, Nevada
Two of America's most beloved chefs; restaurant partners for more than 20 years; authors of five cookbooks; veterans of the popular "Too Hot Tamales" and "Tamales World Tour" television programs.
Rick Moonen
RM & Branzini
New York, New York
An honored chef, seafood specialist and a leading national advocate for the sustainable seafood movement; a featured chef at "Cooking for Solutions 2002"; brings passion and innovation to his fresh seafood dishes.
Nick Morfogen
32 East
Delray Beach, Florida
The much-honored chef of a sophisticated restaurant considered one of the finest in South Florida; combines seasonal local ingredients, delivered fresh every morning, to craft a menu that changes daily.
Charles Wiley
Sanctuary on Camelback Mountain
Paradise Valley, Arizona
Executive chef of the acclaimed retreat that is considered one of the best places in the world to stay; his signature cooking style uses local, seasonal ingredients and time-honored flavor marriages to dishes that tend to be light, yet intensely flavored and robust.
Special thanks to Bon Appétit Management Company and Whole Foods Market, the presenting sponsors for "Cooking for Solutions 2005."
Local Host Chefs
Several exceptional Monterey Peninsula chefs will host the celebrity chef ambassadors in their kitchens for "Cooking for Solutions 2005". All share a strong commitment to sustainable cuisine. They will prepare and serve dishes at the "Cooking for Solutions 2005 "gala on Friday, May 20.
Tony Baker, Montrio
Wendy Brodie, Food as Art
Rick Edge, Club XIX, The Lodge at Pebble Beach
Tim Fisher, Portola Cafe at the Monterey Bay Aquarium
Kurt Grasing, Grasing’s and Carmel Chop House
Jeff Jake, The Lodge at Pebble Beach
Robert Mancuso, Sardine Factory
Jeff Rogers, Quail Lodge
Cal Stamenov, Bernardus Lodge
Terry Teplitzky, Michael’s Catering and Wild Thyme Delicatessen
Rod Uncango, The Inn at Spanish Bay
James Waller , Monterey Plaza Hotel & Spa
COOKING FOR SOLUTIONS 2005 SCHEDULE OF EVENTS EVENTS AT A GLANCE
Friday, May 20
VIP Reception with Martin Yan 6 p.m. – 7:30 p.m.
Cooking for Solutions Gala 7:30 p.m. – 10:30 p.m.
Saturday, May 21
Celebrity Chef Cooking Demonstrations 8:30 a.m. – 11:30 a.m.
Farm & Vineyard Tours 9:30 a.m. – 3:30 p.m.
Deluxe Tour with John Ash and John Cleese – 10 a.m. to 3:30 p.m.
VIP Reception with Martin Yan – 5:30 p.m. to 7 p.m.
Sustainable Seafood Information Fair 10 a.m. – 6 p.m.
EVENT DETAILS
VIP Reception with Martin Yan
Friday, May 20
6 p.m. to 7:30 p.m. - Portola Cafe
Saturday, May 21
5:30 p.m. to 7 p.m. – Monterey Plaza Hotel & Spa
$225 general public/$180 aquarium members
Both receptions include admission to "Cooking for Solutions" gala on Friday, May 20
Join one of America’s best-known chefs and cookbook authors at a wine reception where he’ll present a lively talk, demonstrate his cooking techniques in his inimitable "Yan Can Cook" style, and share tastes of some of his special dishes. Guests also receive an autographed copy of one of his cookbooks. John Cleese will make a special introduction of Martin Yan.
Cooking for Solutions Gala
Friday, May 20
7:30 p.m. to 10:30 p.m. - Aquarium galleries
$105 general public/$85 aquarium members
More than 30 food and 35 wine stations will be serving tastes of their organic and sustainable wares throughout the aquarium galleries. Martin Yan and other celebrity chefs will sign their books during the evening.
Celebrity Chef Cooking Demonstrations
Saturday, May 22
8:30 a.m. to 11:30 a.m. - Auditorium
$80 general public/$60 aquarium members
Three of our celebrity chefs – Jack Amon (Marx Brothers Café/Anchorage), Mark Franz & Emily Luchetti (Farallon/San Francisco) and Nick Morfogen (32 East/Delray Beach, Florida) – will present cooking demonstrations in the aquarium auditorium. Includes continental breakfast and take-home recipes.
Farm & Vineyard Tours with Celebrity Chefs
Saturday, May 21
9:30 a.m. to 3:30 p.m.; begin/end at aquarium
$175 general public/$140 aquarium members
Deluxe Tour with John Ash and John Cleese
Saturday, May 21
10 a.m. to 3:30 p.m.; begin/end at aquarium
$600 general public/$500 aquarium members
Five of our celebrity chefs, as well as actor John Cleese, will lead small-group tours of organic farms and sustainable wineries in the Monterey Bay region, including a cooking demonstration and lunch.
Tour 1 - Santa Cruz Experience
Join Jesse Ziff Cool (Flea Street Café/Menlo Park) for a chef’s tour of a farmer’s market with a lunch stop at an organic winery in the Santa Cruz Mountains. You’ll explore the Monterey Bay Farmers’ Market in Aptos while Jesse offers tips on how to choose the freshest seasonal organic produce. Then you’ll drive to the crest of the Santa Cruz Mountains to tour Silver Mountain Vineyards, where hand-crafted wines reflect old-world traditions and new-world science. You’ll enjoy appetizers and a gourmet picnic lunch provided by Terry Teplitzky’s Wild Thyme Delicatessen as you take in fabulous views. Includes a special cooking demonstration on the winery deck by our celebrity chef.
Tour 2 - Seafood Experience
Join Rick Moonen (RM & Branzini/New York), Wendy Brodie (Art of Food/Carmel Highlands) for a tour of Monterey’s commercial wharf, including the aquaculture operation of Monterey Bay Abalone Co. They’ll offer tips about how to select the freshest seafood, and a Seafood Watch staff member from the aquarium will share information about choosing sustainable seafood. You’ll then head south to Wendy’s home in the Carmel Highlands where Rick and Wendy will prepare and serve a gourmet lunch in her demonstration kitchen with sweeping views of forest and ocean.
Tour 3 - Big Sur Experience
Hosted by Whole Foods Market
Join Mary Sue Milliken and Susan Feniger (Border Grill & Ciudad/Santa Monica/Los Angeles/Las Vegas) for a trip back in time to one of the most spectacular properties on the Big Sur Coast. The Brazil Ranch, a family dairy operation for almost a century, is now managed as the Brazil Ranch Environmental Center—an educational non-profit for conservation and sustainability issues. Mary Sue and Susan will treat you to a cooking demonstration in the California ranchero style. Then enjoy views of the expansive Pacific Ocean, the Big Sur wilderness, and rolling green pastures as you meander down to the historic Redwood Barn to savor a gourmet lunch prepared by Whole Foods Market.
Tour 4 - Heller Estate Winery/Earthbound Farm
Hosted by Earthbound Farm and its executive chef, Matt Millea
Join Charles Wiley (Sanctuary on Camelback Mountain/Paradise Valley, Arizona) for a tour of the organic vineyards of the Heller Estate Winery nestled in the hills of the Cachagua region of Carmel Valley. You’ll sample some of the great vintages these vineyards produce, then enjoy a gourmet picnic lunch created in Earthbound Farm’s Organic Kitchen. After lunch, you’ll drive to Earthbound Farm for a walking tour of its organic fields before concluding with a tempting dessert served overlooking the fields and hills of Carmel Valley.
Deluxe Tour - A Wine and Cleese Experience
Hosted by The Lodge at Pebble Beach
John Ash (Fetzer Vineyards/Hopland) and John Cleese will team up for an unforgettable day on the spectacular Big Sur coast. You’ll drive to a showplace home overlooking Abalone Cove and the Pacific, where you’ll tour the expansive gardens before settling down for appetizers and the day’s highlight: a witty (and enlightening) presentation by the two Johns on the art of pairing fine food and wine to create memorable culinary experiences. When they’ve answered the last of your questions, you’ll settle down for a memorable culinary experience of your own: a gourmet picnic lunch on the grounds, prepared by Executive Chef Jeff Jake of The Lodge at Pebble Beach.
For all tours, a portion of the fee is tax-deductible as a contribution to the nonprofit Monterey Bay Aquarium and its "Seafood Watch" program.
Sustainable Seafood Information Fair
Saturday, May 2110 a.m. to 6 p.m. - Aquarium
Included with regular aquarium admission
Aquarium visitors will learn more about sustainable seafood, organic agriculture and sustainable winemaking at information booths in the aquarium galleries. Tastes of sustainable wild-caught Alaska seafood will be grilled and offered on the Great Tidepool Deck. Autographed cookbooks by our celebrity chefs will be on sale in the Gift & Bookstore. Martin Yan will offer a cooking demonstration using wild-caught Alaska salmon and will sign cookbooks.
EVENT TICKET PACKAGES:
Cooking For Solutions Gala/Cooking Demonstrations
$155 per person; $115 for aquarium members
Cooking For Solutions Gala/Farm & Vineyard Tour
$255 per person; $205 for aquarium members
VIP Reception/Cooking For Solutions Gala/Cooking Demonstrations
$255 per person; $205 for aquarium members
VIP Reception/Cooking For Solutions Gala/Farm & Vineyard Tour
$350 per person; $280 for aquarium members
For tickets: Call toll-free 866-963-9644 (in Monterey County, call 831-647-6886) and press 5 for special events. Tickets go on sale January 10, 2005.
For information only: Call (831) 644-7561 or visit "What’s New" at www.montereybayaquarium.org.
To request an event brochure: events@mbayaq.org.