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Lot #21 - Join Them - If You Can Take the Heat in the Kitchen
Battle of the Celebrity Chefs
3 couples (3 amateur guest chefs, 3 guests)
2 nights, 3 guest rooms at Arrowood Hospitality House
Local Transportation to all events
Meals include one Lunch and two Dinners
Yes, it gets hot in the kitchen...
...but this time it's abuzz with dramatic flair as three of Sonoma's celebrity chefs from amazingly different backgrounds and styles, go plate-to-plate in a flurry of high pressure culinary artistry.
Ah but...their backs are covered, because they will depend
on you and two amateur chef friends (and a cheering section of three more friends). Each amateur chef will be paired
with a celebrity chef. And the rest is up to you before three expert judges weigh in to award the soon-to-be coveted
I'M HOT IN THE KITCHEN medal.
Prep Day: Zen Training, culinary style
- Lunch for six at Arrowood Estate, hosted by winery
co-founder, Alis Demers Arrowood
- Dinner for six, prepared by Chef Taki Laliotitis, hosted by
Tom & Marcy Smothers at Remick Ridge Estate
- Overnight at Arrowood Hospitality House
Battle Day: Pro/Am Culinary Clash
- Pro/Am chef competition held at Chef Elaine Bell's state of the art kitchen in Napa. The competition teams each of three of you with one of our local celebrity chefs: John Ash, Nancy Oakes and Bruce Aidells. The competition will be judged by Elaine Bell of Elaine Bell Catering; Randy Ullom, Jackson Family Wines Winemaster; and Jeff Cox, award-winning restaurant reviewer for the Press Democrat newspaper.
- Victory Dinner - The judges join you for a dinner prepared by Elaine Bell served with assorted wines from Arrowood, Remick Ridge, Chalk Hill Estate and Kendall-Jackson.
- Overnight at Arrowood Hospitality House
Please note: Mutually agreed-upon dates during 2008-2009 and based upon availability of accommodations.
View Bidder Information and Terms and Conditions of Sale.
Donors: Elaine Bell Catering, Tom & Marcy Smothers, Arrowood Estate & Winery, and the Accomplished Celebrity Chefs and Judges appearing above
CELEBRITY CHEFS IN THE KITCHEN
John Ash - International Wine and Food Educator
A few months ago, John was voted "Cooking School Teacher of the Year" by the International Association of Culinary Professionals, continuing his international prominence that began humbly back when John was selected by Food & Wine magazine as one of America's "Hot New Chefs." In 1980 John founded John Ash & Company, a favorite wine country restaurant which continues to earn critical acclaim 28 years later.
Nancy Oakes - Chef and Proprietor / Boulevard, San Francisco
Chef Oakes has always had a commitment to culinary excellence. At Boulevard, she allows no shortcuts and sets about cooking "a la minute" for each diner. Prior to opening Boulevard, Oakes earned high praise at L'Avenue, her 50-seat San Francisco neighborhood bistro. Oakes understands the art of food. She is a self-taught chef who follows the lead of mentors under whom she has informally worked, including Gerard Boyer, Guy Savoy and Joel Robuchon.
Bruce Aidells - Author and Entrepreneur
The real people's chef, Bruce is an award-winning cookbook author known as "The Sausage King." Chef Bruce began his training at UC Santa Cruz where he became a full-time chef at Poulet, a Berkeley restaurant and charcuterie. He left there to found Aidells Sausage Company. Bruce has written an impressive array of ten cookbooks and writes for Gourmet, Bon Appetit and Food & Wine. He is a frequent guest on TV and radio.
EXPERT JUDGES AT THE TABLE
Elaine Bell - Chef and Proprietor / Elaine Bell Catering, Napa
Elaine Bell, a graduate of the Culinary Institute of America (Hyde Park, NY) started Elaine Bell Catering over two decades ago - bringing fine dining literally to the vineyards for the first time. Today, Elaine still spends time behind the stove, but now it's in a kitchen the size of an Olympic pool, neighboring a warehouse filled floor to ceiling with crystal dishes, decorations, silver flatware and more.
Randy Ullom - Winemaster and Gourmand
One day, Randy went skiing in Chile. And then, without warning, he stayed for three years when he discovered winemaking and a lifelong career. Returning to the U.S., he studied wine and worked as a vineyard manager and winemaker in Ohio and upstate New York. Then, Kendall-Jackson approached Randy with a new opportunity - back in Chile! Randy ultimately rose to become Winemaster for all the Kendall-Jackson brands. The gourmand part? Well, that comes into play whenever there's an open bottle of wine.
Jeff Cox - Restaurant Reviewer - Press Democrat
Jeff Cox is the author of 18 books on food, wine, and gardening. His "The Organic Cook's Bible" was nominated for a James Beard Foundation award in 2007, and his current release is "The Organic Food Shopper's Guide." He's the restaurant reviewer for the Santa Rosa Press Democrat, is a Contributing Editor to The Wine News, and writes frequently for Decanter and The Art of Eating magazines. Jeff is a pioneer of the organic movement, having been managing editor of Organic Gardening magazine in the 1970s.
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