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SHERI SAUTER, FEMALE MASTER OF WINE TO LEAD WINES OF FRANCE CAMPAIGN
Sheri Sauter, 29, the youngest of 246 Masters of Wine worldwide including only 22 Americans and one of only two American women to obtain the coveted title of Master of Wine (MW), has been named official spokesperson for the 2005 Wines of France campaign. The title of Master of Wine is the highest credential that can be obtained in the international wine trade. As part of her role as spokesperson for the Wines of France campaign, Ms. Sauter personally selected 40 French wines , all priced between $7 and $20, to be presented at approximately 1,500 in-store tastings throughout the year. A trip to Europe when she was just 17 sparked Ms. Sauter's interest in wine. Since then, she has studied extensively with top institutions such as the Wine & Spirit Education Trust and The Society of Wine Educators and has gained many prestigious qualifications as well as that of MW - which she obtained at 28 years of age. On her decision to represent Wines of France, Ms. Sauter said, "It's a privilege to represent wines of such quality and value that also illustrate the changing face of French wines - one that is increasingly accessible to American consumers."
NEWLY MARRIED: CAFÉ BOULUD CHEF ZACH BELL AND PASTRY CHEF JENNIFER REED
Romance has bloomed at Palm Beach's Café Boulud. Café Boulud's Chef Zach Bell and Pastry Chef Jennifer Reed were married this past April 25th at the Morikami Japanese Museum and Gardens in Boca Raton. The couple were surrounded by their parents, extended family and close friends, not to mention a supporting cast of colleagues from Café Boulud. While it's rare to catch Jennifer Reed out of her chef's whites, she looked radiant in her empire waisted ivory satin gown trimmed in paillettes.
What do professional chefs serve for their own wedding menu? "We create so many incredible wedding menus, many very elaborate ones," explained Zach Bell, there is one planned at Café Boulud for practically every weekend this summer. When it came to our own, we wanted to keep it simple and family style." The couple simply dipped into their favorite dishes from this season's menu at Café Boulud: Provençal Salad with Fennel, Artichokes, Taggiasca Olives and Bibb Lettuce; Handmade Garganelli Pasta with Organic Chicken, Morel Mushrooms and Baby Spring Peas; for dessert a Pink Grapefruit Sorbet with Citrus Gelée. The luncheon culminated in a parade of individual miniature wedding cakes, made by the bride herself of course, in a trio of red velvet, citrus and chocolate mousse flavors.
Zach and Jennifer met over five years ago in the kitchens of New York's Café Boulud and remained simply good friends for years. Jennifer, who hails from New Washington, Ohio, readily admits she believed the handsome chef with the sly smile was the one for her from the very start. The happy couple will be back at their posts in the kitchen at Café Boulud in mid may following a well deserved honeymoon in Tahiti. Wonder if we'll be seeing any South East Asian accents on the menu later this summer at Café Boulud?
ALL WEEKEND FATHER'S DAY GOURMET GETAWAY AT THE ALEXANDER RESORT
From Friday, June 17th through Father's Day June 19th, The "Father's Day Gourmet Getaway Package," at The Alexander Resort includes: One-bedroom ocean view suite, Dinner for two at Shula's Steak House (based on a pre-set menu or $150 towards your A La Carte selection) and a Poolside cabana for the duration of stay at $489, per-suite per-night based on double occupancy and a minimum two-night stay. For information or reservations, call 305-865-6500 or visit the hotel's web site at www.alexanderhotel.com.
NEW SPA AND MORE AT THE BILTMORE
Opening in June, the new $2.5 million dollar, 12,000 square-foot luxury spa on the 7th floor of the hotel will offer an array of pampering services while the Fitness Center, in addition to featuring state-of-the-art equipment, is increasing the number of teachers and instructional staff for cutting edge classes of all levels and denominations: aerobic, water, yoga, boot camp, etc… In late June, the renovated private poolside cabanas will re-open with individual outdoor showers and sensual Moroccan furnishings in a lush tropical setting. The poolside restaurant, Cascade, will be expanded to enjoy the vista of both the golf and pool landscape and will offer a new menu concept of Spanish tapas and outdoor grill at the hands of Palme d'Or chef Philippe Ruiz. The Cellar Club at The Biltmore offers memberships to enjoy all of the above. For more information: www.thecellarclub.com
32 EAST EARNS DIR?NA AWARD OF EXCELLENCE
32 East, in Delray Beach, a restaurant specializing in contemporary American cuisine, has been awarded the prestigious DiR?Na Award of Excellence, joining an exclusive group of 800 "distinguished" restaurants of North America. The Award will be presented at a national black tie awards gala to be held on September 7 at the Bellagio Hotel in Las Vegas, NV. "We are extremely gratified to have been selected as a DiR?Na winner. It is an outstanding tribute to our talented and innovative Executive Chef/Partner, Nick Morfogen, and to the dedication and hard work or our staff," said Butch Johnson, 32 East Managing Partner. To qualify, restaurants must pass a rigorous 75 point evaluation, conducted by a specially trained independent panel of qualified professionals and distinguished dining connoisseurs. The DiR?Na designation remains in effect for four years, at which point the establishment is evaluated again. To ensure quality, returns must remain under the same ownership and concept for at least three years. In addition to rave reviews by local media, the restaurant is listed in the American Express list of "Best Restaurants in America", is highly rated in the Zagat Guides, and has received six consecutive Golden Spoon awards from Florida Trend as one of Florida's top 25 restaurants. 32 East, opens nightly at 5:30 p.m. for dinner. For information: (561) 276-7868. ww.32east.com
CHISPA RESTAURANT & BAR MANAGEMENT TEAM RESTRUCTURED
With Chispa Doral scheduled for December 2005 Chispa Restaurant & Bar management has been restructured. Founding Executive Chef Adam Votaw has been promoted to Corporate Chef and General Manager Vincent Lombino has been promoted to Director of Operations. Robbin Haas remains a partner and a board member and will continue to be involved with the strategic direction of the company and focus on new concept development. In his new position, Chef Votaw will spearhead the culinary operations of the restaurant as well as the development of Chispa Doral. Prior to joining Chispa, Chef Votaw was executive chef at Little Palm Island Resort & Spa, one of the leading boutique hotels groups in the country.The restaurant at LittlePalm Island was rated among "TopRestaurants" by Zagat Survey and received countless awards from AAA, Mobile,Golden Spoon, and Gourmet Magazine. Conde Nast voted the restaurant #2 in the country for hotel dining two years in a row.
Vincent Lombino, will oversee the daily operations of the restaurants. Lombino's career was launched at the five-star Prince of Wales Restaurant at the Hotel Del Coronado in San Diego,California. From there, Lombino moved to the U.S. Embassy in Bern, Switzerland where he managed official dinners and diplomatic events, after which he became the VP of Restaurant Operations for Noble House Hotels and Resorts where he opened Baleen, at the Grove Isle Club and Resort in Coconut Grove, San Diego and Naples. Chispa Restaurant & Bar is open daily for lunch and dinner and is located at 225Altara Ave. (In the Collection Building), Coral Gables.