Entrepreneur
for 30+ years in the food world as a bestselling author, chef and creator of
delicious, decadent, healthful plant-based food, Miyoko Schinner is dedicated
to pleasing the omnivore’s palate in all of us. She refuses to give up on those
who haven’t made the switch to plant-based foods and continues to offer
progress through the senses, not just the intellect, using diverse avenues. These
have included a restaurant and natural food company that distributed products
nationwide and supplied cookies and pastries to United Airlines.
Inspiring
the general public through her 5 cookbooks, including the best-selling and
“groundbreaking” Artisan Vegan Cheese
and The Homemade Vegan Pantry—the Art of
Making Your Own Staples, published in June 2015, Schinner also recognizes
that not everyone will take up the cause in their own kitchens. To answer this
call, in 2014, she launched Miyoko’s Kitchen, which set out to redefine the
category of “cheese” with its unctuous, decadent, delicious flavors of
handcrafted cheeses made from nuts. Miyoko’s Kitchen currently sells nationwide
to thousands of stores, and exports to Australia and Hong Kong.
No
stranger to public speaking or media attention, Schinner also co-hosts the
national cooking show Vegan Mashup,
presents live at major events around the country, and is frequently featured in
national and local media.
Cookbooks:
The
Homemade Vegan Pantry – The Art of Making Your Own Staples(Ten Speed Press, June 2015) Artisan
Vegan Cheese(Book
Publishing Co., August 2012) The
New Now and Zen Epicure(Book
Publishing Co., 2001) Japanese
Cooking: Contemporary and Traditional(Book
Publishing Company, 1999) The
Now and Zen Epicure(Book
Publishing Company, 1991)
Born in Torreon Mexico, Eduardo
moved to Napa at the age of 16. He had worked in the restaurant business since
he was 14, so easily transitioned to the business in the Napa Valley at
locations including Bistro Don Giovanni, Tra Vigne, and Belle Arti.His love for the restaurant business soon
evolved into a more specific passion: wine.
In July 2010, mentored by
Michael Galyen, whom he had previously worked at two other restaurants, he took
the Beverage Director title at Iron Chef Masaharu Morimoto’s Napa restaurant.
And, in 2012 he received the tittle of Corporate Beverage Director for the
Morimoto Restaurant Group.
Since then Eduardo has been
involved in multiple Morimoto restaurants including Mexico City, Maui and
Orlando and is currently working with new restaurant projects with chef
developing the beverage program. Aside from creating and running the beverage
programs Eduardo has developed a couple wines under the Morimoto label. He is
also a Sake Ambassador, and hosts a monthly live stream on toutsuite.com
under ‘Sake Drinker and Friends’.
Snuggled into a picturesque corner on Westlake Village, California, is Aroha Restaurant, opened by husband and wife team, New Zealander Gwithyen Thomas and his American wife Justine. Here they weave magic with some of New Zealand's finest and purest ingredients, including the majestic Ora King Salmon from New Zealand's pristine Marlborough Sounds. We learn more about that from Ore Dagan.
Back in New Zealand,
whether surrounded by the backdrop of the Auckland harbour or the rolling hills
of green grass and the smell of feijoa trees, locals are accustomed to fresh
and organic meals at home and at the local restaurants. In one of Auckland
City’s top restaurants or at the nearby pizza bar, dining out is not just
another outing but a one-of-a-kind Kiwi experience complete with top quality
ingredients, beautifully plated dishes, and most importantly, an environment
designed for the laid back Kiwi lifestyle. Many restaurants flaunt their
trustworthy kitchens with open passes, allowing the customers to view the chefs
from their seats. While a typical United States kitchen relies on pepper and
other strong seasonings, the Kiwi chef prepares dishes designed to emphasize
the natural flavor of the food and allow those flavors to pop.
Aroha is a classy casual
restaurant offering a New Zealand inspired menu and personalized hospitality.
Aroha is founded and solely owned by award winning chef, Gwithyen Thomas, and
his wife Justine. Born and raised in Auckland, New Zealand, Chef Gwithyen
Thomas began cooking at the age of 16. By the time he was 18, he was running
three kitchens in a 5 star hotel, cooking for high profile celebrities
including Stevie Wonder and Billy Joel. In 2009, he became a silver medalist in
New Zealand’s official culinary fare for Food and Wine Matching with his
vension dish. After meeting his future American wife, Justine, he moved to the
USA in 2011. In late 2012 after both his mother and Justine’s grandfather
passed away, the young couple decided to honor their loved ones memories with
the inception of Aroha. Bringing their love and passion to the restaurant,
Gwithyen (at age 26) and Justine (at age 23) opened the doors to Aroha on
September 10, 2014. Since opening, they have had the incredible joy of
introducing the flavors and casual fine dining culture of New Zealand to the
California community, as well as presenting food for various personalities
including New Zealand’s Consulate General Leon Grice, celebrity chef Bobby
Flay, and Grammy Award winning New Zealand musician, Lorde.
Featuring hand grown and predominantly organic produce
(their passionfruit and feijoas are grown on their back patio!), free-range and
grass-fed organic meats, and fresh New Zealand seafood that's less than 48
hours out of the water, the Chef's belief is to highlight the natural flavors
of each ingredient. Dishes are seasoned with native New Zealand plants
including horopito and kawakawa. Chef and his team take pride in creating
house-made dishes. Ice creams, ricotta cheese, chutneys, cured and smoked meats
and seafood, are all made in house.
Dedicated to providing a welcoming and safe environment for
all customers, the menu includes gluten free, vegetarian, vegan, and dairy-free
options. Other allergies and dietary restrictions such as a low sodium diet are
accommodated as well.
Ore Dagan,
Sales Manager for the Western Region of North America,
Ore melds years of
professional culinary experience with the art of branding and promoting to
create and grow product/brand awareness and increase sales. His knack for
timing and the correct approach with chefs stems from his intimate knowledge of
how a professional kitchen operates.
Ore is an alumnus of The
Culinary Institute of America in Hyde Park, New York, where he earned his
Bachelor of Professional Studies degree in Culinary Arts Management. Ore has
worked in professional kitchens from the countryside of Italy to Relais &
Chateau properties in the foothills of California. Ore enjoys direct
interaction with chefs and purchasers and is passionate about sharing and
growing awareness for sustainably raised seafood from New Zealand.
King salmon eggs destined to produce Ōra King
salmon are nurtured in the crystal clear waters flowing from Te Waikoropupu
Springs at our hatchery in Takaka. With an average of 14,000 litres of fresh
water bubbling to the surface every second, the waters of this region have been
verified as some of the clearest waters in the world, an ideal beginning to the
life cycle for Ōra King salmon.
Within their first year, the smolt are
carefully transferred to the sheltered deep water bays of the Marlborough
Sounds, to mature in fast flowing sea waters, thus emulating the true lifecycle
of the wild King salmon.
pure and isolated waters of the
Marlborough Sounds enable us to raise Ōra King salmon in a natural and
wholesome manner, with our sea farm pens being 98% water space to 2% salmon.
Our salmon are raised by caring staff
who are present on the farms 24 hours a day, 7 days a week. We are also proudly committed to humane
harvesting techniques to ensure the process is as quick, effective and
stress-free as possible for the salmon. Initial size grading and rapid chilling
post-harvest are the final crucial steps prior to sending the Ōra King salmon
on the next stage of their journey.Our classical breeding programme combines 20 years
of time-honoured husbandry practices and eight generations of King salmon. This
has produced over 90 distinct King salmon families, chosen so that only the
finest examples - with the most appealing taste, texture and colour - are
carried forward to subsequent generations.Our classical breeding programme
combines 20 years of time-honoured husbandry practices and eight generations of
King salmon. This has produced over 90 distinct King salmon families, chosen so
that only the finest examples - with the most appealing taste, texture and
colour - are carried forward to subsequent generations.Our classical breeding
programme combines 20 years of time-honoured husbandry practices and eight
generations of King salmon. This has produced over 90 distinct King salmon
families, chosen so that only the finest examples - with the most appealing
taste, texture and colour - are carried forward to subsequent generations.Best
of BreedOur classical breeding programme combines 20 years
of time-honoured husbandry practices and eight generations of King salmon. This
has produced over 90 distinct King salmon families, chosen so that only the
finest examples - with the most appealing taste, texture and colour - are
carried forward to subsequent generations. King salmon eggs destined to produce Ōra King salmon
are nurtured in the crystal clear waters flowing from Te Waikoropupu Springs at
our hatchery in Takaka. With an average of 14,000 litres of fresh water
bubbling to the surface every second, the waters of this region have been
verified as some of the clearest waters in the world, an ideal beginning to the
life cycle for Ōra King saWithin their first year, the smolt are carefully
transferred to the sheltered deep water bays of the Marlborough Sounds, to
mature in fast flowing sea waters, thus emulating the true lifecycle of the
wild King The pure and isolated
waters of the Marlborough Sounds enable them to raise Ōra King salmon in a
natural and wholesome manner, with sea farm pens being 98% water space to 2%
salmon.
Ora King are also proudly
committed to humane harvesting techniques to ensure the process is as quick,
effective and stress-free as possible for the salmon. Initial size grading and
rapid chilling post-harvest are the final crucial steps prior to sending the
salmon on the next stage of their journey.
Salmon farming in New
Zealand is one of the most sustainable ways of producing animal protein.
Worldwide demand for seafood is increasing and aquaculture is a highly
efficient use of the marine environment. At Ōra King, the focus is on the
sustainable production of salmon that addresses the growing demand for marine
protein without compromising the health of the planet, the salmon or consumers.
Monterey Bay Aquarium’s
globally respected consumer guide Seafood Watch® has rated New Zealand’s
marine-farmed salmon, including Ōra King salmon, as “Green”, meaning it is a
“Best Choice” for consumers.
New Zealand has some of
the world’s strictest biosecurity regulations, protecting our environment and
the salmon farmed. Ōra King salmon farms are isolated from disease, in the
pristine waters of the Marlborough Sounds.
In addition, King salmon
are not native to New Zealand and there are no wild salmon in the Marlborough
region in any significant number. This allows us to raise Ōra King salmon
without any impact on wild stocks of salmon.
Aroha Menu
Smoked Beetroot Carpaccio with onion
jam, goat cheese, pistachio, and arugula 12
Fresh New Zealand Green Lipped Mussels with
coconut curry sauce and toasted ciabatta 15
Wild Sea Scallops with sweet pea puree, smokey
bacon, beet gel, and a lemon foam 18
New Zealand Cloudy Bay Clams in a
white wine garlic broth with roasted spice buttered ciabatta 17
Beet Cured Ora King New Zealand Salmon with
pickled baby beets, blood orange vinaigrette, and micro licorice greens 14
Roasted Persimmons with housemade herbed ricotta
and a passion fruit vinaigrette 12
New Zealand Seafood Bouillabaisse with
salmon, snapper, mussels, and cockles in a saffron broth and sliced ciabatta 16
Selection of Local and International Cheeses with
homemade chutney and house baked breads - Individual 7 / Platter of Four 23
Soup of the Day 9
appetizers
salads
Caesar Salad with baby romaine, crispy
bacon, poached egg, anchovies, parmesan cheese, croutons, and housemade caesar
dressing 13
Strawberry and Goat Cheese Salad on a
bed of arugula topped with candied walnuts and a vanilla-champagne
dressing 12
Lamb Loin and Baby Spinach Salad with
crispy yam shavings, beets, and a citrus-labneh dressing 14
New Zealand Seafood Salad with clams, snapper,
salmon, mussels, and a lemon passionfruit dressing 15
Award Winning Horopito Crusted New Zealand Venison pan
roasted with sweet potato, cherry compote, pistachio, and a vanilla parsnip
purée 40
Kawakawa Marinated Free Range Roast Chicken with sautéed
mushroom, goat cheese, and a citrus emulsion 26
New Zealand Lamb Loin with smoked purple potatoes
and a raisin-mint vinaigrette 34
Braised New Zealand Venison Short Rib with
root vegetables, celery root, and cherry jus 28
Grassfed Beef Fillet with roasted shiitake
mushrooms, celery root purée, truffle emulsion, and jus 40
Saffron Seafood Rissotto with green lipped
mussels, clams, scallops, and salmon 30
Ora King New Zealand Salmon with
roasted sweet corn, sautéed green beans, smoked potato purée, and a lemon
beurre blanc 33
Earthy Spiced Winter Squash with
sautéed savoy cabbage, roasted shiitake, arugula, hazelnut, and a citrus sauce
25
"Back to real life" rings true with our guests on this show. Matt Lightner, chef at the wonderful Napa restaurant and bar, NineBark, has had a career spanning the globe, and his travels have brought a "local" made magical feel to his food.
Then, another discovery from the amazing Fancy Food Show, we hear the story behind Revive Kombucha. Co-founder of Revive Kombucha, Sean Lovett, tells a story of how a mission to make a Kombucha that is not only healthy, but tasty and supporting the environment, can grow from small farm stand into a rapidly growing vision.
Over the
last decade, Lightner has become a name synonymous with culinary excellence.
Born and
raised in the Midwest, Lightner first moved to the West Coast in
1999, where he graduated culinary school and began his cooking career working
in kitchens from Oregon to California including chef de cuisine at
L'Auberge in Del Mar, California.
From there,
Lightner set path overseas where he worked in some of the world's greatest
kitchens including a stage at Nomain Copenhagen and an exclusive
18-month programat Mugaritz in the Basque region of
Spain where he developed and perfected the techniques and flavors he is
incorporating into the NINEBARK repertoire.
Upon arrival
back in the U.S., Lightner became the executive chef at Castagna in Portland,
Oregon where he was named one of Food & Wine's “Best New Chefs in
America" and was nominated “Rising Star Chef" by the James Beard
Foundation two consecutive years in a row. In 2012, Lightner moved to New York
City, where he opened Atera and received 2 stars from the Michelin Guide in the
first six months of business. At Atera, he went on to receive 3 stars from The
New York Times, 4 stars from New York Magazine and was included in Bon
Appetit's “Best 50 New Restaurants" and Esquire's “Best New
Restaurants" lists.
When Revive Kombucha launched at the Santa Rosa Farmer’s Market in 2010, it was their mission to make an amazing tasting kombucha that people loved and felt good about. They put theired their hearts into it, and it worked, making a great Kombucha that was organic, vegan, raw, packed with probiotics.
Back then it was just a tiny operation, with Rebekah and Sean Lovett, brewing and self-distributing bottles to local grocers, working their cart at the farmer’s markets and driving kegs to nearby restaurants. They started by selling one flavor, The O.G., and with one foot in front of the other, they grew from their little mom and pop operation, into one of the best-selling Kombuchas in Sonoma County. Now they have eight flavors, still organic, still vegan, still raw, and each with their own distinct craft brew style, including their caffeine-free Free Ride, and their ultra-low sugar Ascend.
As they’ve grown, Revive has also taken the lead on environmental production and bottling practices. They’re as sustainable for the earth and positive for their community as they know how to achieve. They source certified organic, fair-trade, non-GMO certified ingredients, and seek out local products, purveyors and partners. They use water recycling and reclamation to further reduce their environmental impact and most notably. And, they run the only bottle exchange program in the United States. Every bottle they sell can be returned to be washed and used again. It wasn’t easy to make Bottle Exchange work, but with the partnership of their customers and stores, they’ve retrieved and reused over 75% of their bottles, day after day, for five years. That’s thousands of tons of bottles kept out of the manufacturing and waste stream!
