What will 2014 bring us in Food and Wine?
Will we see more Molecular Gastronomy, more foraging for wild unheard of ingredients or more rustic simplicity?
Will New Wine Regions and varietal blends explode, or Old World purists becoming more in-vogue?
Our two guests bring their own perspectives, both masters of their own art. Gillian Ballance a Master Sommelier and educator with Treasury Wine Estates, and Nash Cognetti, Executive Chef of Tra Vigne, give you a glimpse into worldwide trends and forecasts. Prepare yourself for the great year ahead!
Gillian Ballance MS, DWS
Ms. Ballance has spent 20 years
in the fine dining and hospitality industry with previous positions in
well-known Bay Area, Santa Barbara and New York City restaurants. In April of
2013, she joined Treasury Wine Estates as Education Manager for the West.
Ms. Ballance comes to Treasury
Wine Estates after a Wine Director position at
Cavallo Point. Prior that, she served as a wine consultant &
sommelier for Bottega Restaurant in Napa Valley. Formerly the
PlumpJack Group's wine director between 2004 and 2009, she received Food & Wine Magazine's "Best
New Restaurant Wine List 2005" for the newly opened Jack Falstaff
restaurant.
Prior to her move to the Bay
Area, Ms. Ballance was the opening wine and beverage director at Bacara
Resort in Santa Barbara. There she created and oversaw the beverage
program, including maintaining the 20,000-bottle wine cellar for Miro
Restaurant, recipient of the Wine Spectator’s “Best of Award of Excellence”.
Ms. Ballance came to Santa
Barbara from New York City, where she worked at Picholine,Cello
Restaurant and Windows on the World. She also has acted as a guest
judge for several wine competitions and conducted wine seminars and lectures.
In 2012, she passed the esteemed Master Sommelier Diploma Exam through the
Court of Master Sommeliers, representing one of 19 women in the world. She received her Higher
Certificate of Distinction as well as her Diploma in Wines & Spirits from
the British Wine and Spirits Education Trust. Ms. Ballance has a BFA from the
Tisch School of the Arts at New York University and grew up in Tulsa, Okla.
Anthony "Nash" Cognetti
Executive Chef & Managing Partner
When he was a 17-year-old high school student, he got
his first kitchen job at Agolino’s Restaurant to earn money for college
tuition. Later, while a student at the University of Vermont he supported
himself working full time as a sous chef at Burlington Bay Cafe, a restaurant
and retail fish market.
Nash graduated from the University of Vermont in 2001
with a Bachelor of Science in Business Management. A post graduation road trip
down the California Coast led Nash away from his formal education and back into
the kitchen. He hit pay dirt when he dined at Ventana Inn and Spa in Big Sur,
introduced himself to the Chef, and was hired on the spot as a line cook.
During his tenure there, he enjoyed living in a rustic cabin on the picturesque
resort grounds. His experience in Ventana’s four-star kitchen made Nash realize
that his passion was cooking. He moved to San Francisco and enrolled in the
California Culinary Academy to formalize his education.
Upon his arrival in San Francisco, a providential meeting with James Ormsby of the Plumpjack Restaurant Group led to a series of jobs. Nash worked for Plumpjack for the next four years at three different locations: Balboa Café, Plumpjack Café and Jack Falstaff. In 2002 he established a San Francisco independent catering company, Rimini Group. Nash especially enjoyed doing charitable work through Rimini benefiting various organizations including the Susan G. Komen Breast Cancer Foundation and Casa de las Madres.
In 2005 he yearned to live and work in California’s
Wine Country, and found a home at Tra Vigne Restaurant in St. Helena where he
became the Executive Chef in 2006. Tra Vigne is the perfect match for his
personality, passion, talent, culinary skills and formal education. Locals and
visitors alike have given him a warm and enthusiastic welcome in the Napa
Valley.
In the fall of 2006, he spent six weeks as Estogier at
Il Falconniere, a two-stared Michelin restaurant in Cortuna, Italy. Nash
describes this experience as a mind focusing experience guiding his direction
for the kitchens of Tra Vigne Restaurant, Pizzeria Tra Vigne Restaurant and
Real Events Catering.
Nash, who was on the golf team in high school and
college, still finds time to play golf at least once a week. He lives with his
girlfriend, Gillian in downtown Sonoma, enjoying his new roots in the Wine
Country.
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