Thursday, August 26, 2010

Las Vegas Epicurean Affair at The Palazzo Resort Sept. 9 will show off the best of Las Vegas Food and Beverage

Las Vegas has taken its place as a home to some of the world’s most prestigious restaurants, and on Thursday, September 9, many of the best will be poolside at The Palazzo Resort-Hotel-Casino for the Las Vegas Epicurean Affair.

This wonderful event is hosted by Nevada Restaurant Association (NvRA) and The Palazzo Resort-Hotel-Casino, the Las Vegas Epicurean Affair promises a tantalizing evening of culinary delight. Guests can stroll along the Palazzo's luxurious pool and savor cuisine and cocktails from nearly 75 renowned restaurants and beverage purveyors in a for the palate pleasing event that shows off Las Vegas .

“The Pools at The Palazzo is the perfect venue to host this prestigious event,” said Food & Beverage vice president Sebastien Silvestri. “We are pleased to collaborate with the NvRA, because we know this is an evening that guests won’t soon forget.”

“It’s no secret that Las Vegas is on the cutting edge when it comes to hospitality and our amazing restaurants are a big part of that,” says NvRA President and CEO Katherine Jacobi. “Nevada Restaurant Association is pleased to offer this unique experience at The Palazzo. We couldn’t be more excited to have such a beautiful venue to showcase why Las Vegas is the culinary destination.”

NvRA would like to thank the sponsors who made this event possible: 702west, Aramark, CBS Radio, Dine Out Magazine, KNPR, Mission Industries, Patrice & Associates Hospitality Recruiting, Sierra Ice, Southern Wine & Spirits, Sysco Food Services of Las Vegas and Wirtz Beverage Nevada.’ Proceeds from the event benefit NvRA’s educational and scholarship programs.

The Las Vegas Epicurean Affair is open to the public and will be held Thursday, September 9, 2010 from 7:00 p.m. to 10:00 p.m. at The Pools at The Palazzo.

General admission tickets are $100 each. VIP tickets are available at $150 per person for early admission at 6:00 p.m. To purchase tickets please visit any Venetian or Palazzo box office, call (702) 414-9000, or go online to or

see you there !

Tuesday, August 24, 2010

Join The Cuisineist and Help Out by Dining Out during Restaurant Week August 30th - September 3rd

Its that time of year again . A chance to give back while dining out at some pretty renowned restaurants.
Once again, Three Square will be partnering up with the finest restaurants in Las Vegas to bring you Restaurant Week.

This is a great chance to sample the cuisine of world-famous Chefs at a fixed price with the proceeds going to help Three Square end hunger in Southern Nevada.

Specially-designed Restaurant Week menus feature three-course meals at three price points - $20.10, $30.10 and $50.10 per person.

Below is a list of participating restaurants and their Restaurant Week menus that are sure to make your mouths water !

· Agave- Dinner $30.10
· Alizé at the Top of the Palms- Dinner $50.10
· American Fish- Dinner $50.10
· Andre’s Restaurant & Lounge Monte Carlo- Dinner $50.10
· Aureole- Dinner $30.10
· Aureole-Dinner $50.10
· Blossom Chinese Restaurant- Dinner $50.10
· BLT Burger – Lunch $20.10
· BOA Steakhouse- Lunch $20.10
· BOA Steakhouse- Dinner $50.10
· Bradley Ogden- Dinner $50.10
· Brand Steakhouse and Lounge- Dinner $50.10
· Cafe Bellagio- Lunch $20.10~Lunch served from 11:00AM-3:00PM
· Café Bellagio Dinner $30.10~Dinner served from 3:00 pm to 10:00 pm
· Cafe Bleu- Lunch $20.10
· Cafe Bleu- Dinner $30.10
· Charlie Palmer Steak- Dinner $50.10
· Del Frisco’s Double Eagle Steakhouse- Dinner $50.10
· Delmonico Steakhouse-Lunch $30.10
· Diablos- Lunch and Dinner $30.10
· Diego Mexican Cuisine- Dinner $30.10
· Dos Caminos- Dinner $50.10
· Dos Caminos- Lunch $30.10
· DW Bistro- Lunch $20.10
· DW Bistro- Dinner $30.10
· Eiffel Tower- Lunch $30.10
· Fiamma Trattoria & Bar- Dinner $30.10
· Fin- Diner $30.10
· FIRST Food & Bar- Dinner $30.10
· FIRST Food & Bar- Dinner $50.10
· FIX at Bellagio- Dinner $50.10
· Fleur de Lys- Dinner $30.10
· Fleur de Lys- Dinner $50.10
· Grand Wok- Lunch $20.10
· Japonais Restaurant and Lounge – Dinner $50.10
· Jasmine at Bellagio- Dinner $50.10
· Jean Georges Steakhouse- Dinner $50.10
· Joe’s Seafood, Prime Steak and Stone Crab – Dinner $50.10
· KGB: Kerry’s Gourmet Burgers Lunch- $20.10
· KGB: Kerry’s Gourmet Burgers – Dinner $30.10
· KGB: Kerry’s Gourmet Burger Restaurant Week Mixer
· Kokomo’s Steak and Seafood- Dinner $50.10
· L’Atelier de Joel Robuchon- Dinner $50.10
· L’Atelier de Joel Robuchon’s Tease in the Kitchen
· LAVO- Dinner $50.10
· LEMONGRASS THAI RESTAURANT- Lunch and Dinner $30.10
· Marche Bacchus- Dinner $50.10
· Marssa- Dinner $50.10
· Martorano’s- Dinner $50.10
· Mesa Grill- Lunch $30.10
· Mesa Grill- Dinner $50.10
· MICHAEL MINA at Bellagio- Dinner $50.10
· miX- Dinner $50.10
· MOzen Bistro Lunch
· MOzen Bistro- Dinner $50.10
· Nine Fine Irishmen-Lunch and Dinner $30.10
· Nobhill Tavern by Michael Mina- Dinner $50.10
· Onda- Dinner $30.10
· Onda- Dinner $50.10
· Origin India Dinner- $50.10
· Osteria del Circo at Bellagio- Dinner $50.10
· Panevino Ristorante- DInner $50.10
· Pearl- Dinner $50.10
· Prime Steakhouse at Bellagio- Dinner $50.10
· Rao’s- Dinner $50.10
· Rao’s- Lunch $20.10
· Rick Moonen’s rm seafood- Dinner $50.10
· Roy’s Flamingo- Dinner $50.10
· Roy’s Summerlin- Dinner $50.10
· Sage- Dinner $50.10
· Samba Brazilian Steakhouse- Dinner $50.10
· Seablue by Michael Mina- Dinner $50.10
· Seablue’s Chef Stephen Hopcraft Presents: The Perfect Paella
· Sensi at Bellagio- Dinner $50.10
· Shanghai Lilly- Dinner $50.10
· Shibuya’s Birufest 2010 – A Celebration of Japanese Beer
· Shibuya- Dinner $50.10
· Shibuya Teppanyaki- Dinner $50.10
· Smith & Wollensky-Dinner
· Stack- Dinner $50.10
· Steakhouse 46- Dinner $50.10
· Stratta- Dinner $50.10
· Stratta- Starlight Menu 10:30PM-6:00AM- $30.10
· Society Cafe- Lunch $20.10
· Strip House- Dinner $50.10
· StripSteak- Dinner $30.10
· StripSteak- Dinner $50.10
· Studio Cafe- Breakfast $20.10
· Sushi Roku-Dinner $50.10
· Sushi Roku- Lunch $20.10
· Tacos and Tequila – Lunch $30.10
· Tacos and Tequila – Dinner $30.10
· TAO- Dinner $50.10
· Tender Steak & Seafood – Dinner $50.10
· The Capital Grille- Lunch $30.10
· The Capital Grille- Dinner $50.10
· The Steak House At Circus Circus- Dinner $50.10
· Todd English’s OLiVES at Bellagio – Lunch $30.10
· Todd English’s OLiVES at Bellagio – Dinner $50.10
· Todds Unique Dining- Dinner $30.10
· Tom Colicchio’s Craftsteak- Dinner $50.10
· Craftsteak’s A Night of High Spirits
· Tommy Bahama Restaurant and Bar – Dinner $30.10
· Tommy Bahama Restaurant and Bar- Dinner $50.10
· Union- Dinner $50.10
· Valentino- Dinner $50.10
· Verandah- Dinner $50.10
· Vintner Grill- Dinner $50.10
· Wet Republic’s Wet Your Appetite
· WOLFGANG PUCK BAR & GRILL- Dinner $50.10
· Yellowtail Japanese Restaurant and Lounge at Bellagio- Dinner $50.10

Each restaurant can elect to participate at one of the following sponsorship levels of their choice. This level determines the cover price per meal they will donate to Three Square during Restaurant Week.
· $4 Silver Spoon Participant
· $5 Gold Plate Participant
· $6 Platinum Platter Participant

We will be making the rounds that week and hope to see many of you out and about !

Saturday, August 21, 2010

The Cuisineist kitchens Slice and Dice our way through Onions. A Basic Culinary skill that is often over looked

The Cuisineist kitchens have been very busy lately. But it is always a good idea to review the basics. Cutting Onions is a basic skill that culinary students learn from day one. Many "home" Chefs should also ues the same skills and refine them every time they pick up a knife.

As Julia Child said, “It’s hard to imagine a civilization without onions.” Almost every savory dish calls for onions, and with sweet onions you can use more because they’re milder and tear-free; they’re also delicious raw. But, no matter how you use onions, they almost always need to be cut up first. Here you’ll learn the best way to cut an onion, whether you need them diced, cut in wedges, rings or strips. Follow these step-by-step directions and soon you too will be an onion-cutting pro.

No matter how you slice 'em or dice 'em onions are used in a good 30 to 40 percent of any cook's savory dish repertoire, if not more
. They are the first thing anyone who spends time in the kicthen should learn how to cut when you pick up a knife.

Getting Started :

To prep an onion, start with a very sharp chef's knife or santoku knife and a large cutting board to help prevent runaway pieces. A good bench scraper will facilitate transferring the cut onion to your prep bowl or pan.

Peel off the outer papery layers of skin by rubbing the onion firmly between your fingers until only the inner, tightly packed layers of skin remain. Peeling this tough papery layer off will help prevent your knife from slipping later on down the line.

Hold the onion steady with your non-knife and trim off the stem end by about 1/2-inch.

Lay the onion flat on its cut surface and slice it in half, using your non-knife hand to hold it steady.

Peel off the remaining skin. The first pale layer underneath the skin can often be dry and tough, so it's a good idea to remove the outermost layer as well to reveal the more tender flesh underneath.

Dicing the Onion :

  • Large Dice: Chunks 3/4 of an inch or larger are used primarily for flavoring stocks or in bouquets garnis, which will later be discarded. Large chunks can also be used for skewering and grilling, or sometimes for stir-fries.
  • Medium Dice: Onion pieces about 1/2 an inch in size are commonly used for hearty stews, soups, braises, or sauces.
  • Small Dice (mince): 1/4-inch dice are used in smoother, more refined sauces, stews, curries, or braises, in meat recipes like meatballs or meatloaf, as well as in raw preparations like salsas and some salads.
  • Brunoise: An extremely fine dice (1/8th-inch or less) that is not commonly called for. For exceptionally refined dishes, or for use in dishes where a mild, evenly distributed onion flavor is desirable, like tartares or some pâtés.

Lay the onion flat and make a series of horizontal slices, holding the top of the onion steady with the tips of your fingers. Slice nearly all the way through, but keep the root end intact so that layers remain connected. Keeping the onion close to the edge of the board in order to give your knife hand clearance will facilitate this process.

Make a series of vertical cuts with the same spacing as your horizontal cuts, again keeping the root end intact. To hold the onion, curl back the tips of the fingers on your non-knife hand, keeping your thumb behind them in order to prevent accidentally cutting your fingertips or thumb. Hold the knife blade directly against your knuckles to guide your strokes.

Once you get close to the edge of the onion, use your non-knife hand to hold the onion steady by straddling it with your thumb and fingers.

Finally, dice the onion by making a series of vertical cuts perpendicular to the ones you just made, again using the knuckles of your non-knife hand as a guide for the blade.

The spacing of your horizontal and vertical cuts determines the size of your final dice. For large dice, make cuts 3/4 to 1-inch apart. For medium, about 1/2-inch. For fine dice, make cuts 1/4-inch or smaller, and for brunoise, cut as finely as possible—a very sharp knife and a steady hand should have no problem with 1/8th-inch or even 1/16th-inch cuts.

Slicing Onions :

  • Slices (along the equator): Imagine the onion as a globe with the stem end at the north pole and the root end at the south. Onions sliced along the equator are rarely used in cooked applications. They have an uneven texture that can turn wormy or stringy when cooked. Onions cut in this manner are limited mostly to raw applications like salads or sandwiches, as well as for dishes specifically requiring a round shape, like onion rings.
  • Slices (pole-to-pole): When a recipe calls for sliced onions, this is what it is looking for. Onions sliced from pole to pole break down more evenly while cooking, producing a more even texture and flavor. Sliced thin enough and cooked long enough, onion slices will almost completely break down, adding body to soups, stews, and braises.

To cut onion rings or half rings, simply peel the onion as for dicing, then cut parallel to the equator, using your knuckles as a guide. This cut is rarely used for cooking purposes, as an onion sliced parallel to the equator displays an undesirable wormy quality after cooking. For cooking applications, it's better to slice perpendicular to the equator.

After trimming off the stem end and halving the onion, start by trimming 1/2 an inch off of the root end as well, then peeling off the outer layers.

Make a series of slices perpendicular to the equator of the onion (pole-to-pole), once again using the knuckles of your non-knife hand as a guide.

Continue slicing the entire onion. This is the cut you should use when a recipe calls for sliced onions. Onion slices cut pole to pole will break down more completely as they cook, producing a more uniform texture and flavor in the finished dish.

Onions sliced pole-to-pole (left) and onions sliced parallel to the equator.

Types of Onions :

  • Yellow onions are the kitchen workhorse. They boast a good balance of sweetness and savoriness, though they can be quite pungent, and are best for cooked applications. If there is one onion you should never be without, this is it.
  • Spanish onions are similar in flavor to yellow onions but tend to be slightly less sweet and more savory. If you plan on using them raw, cut back on their pungency by soaking them in cold water for at least 10 minutes before adding them to a recipe.
  • White onions are extremely mild in flavor and have a distinct sweetness. When caramelized, they have a flat, one-dimensional flavor that can come across as cloying. They are best used raw, or in soups.
  • Sweet onions (Vidalia, Walla Walla, Maui, etc.) cook similarly to yellow onions, but their mild pungency and sweetness are best enjoyed raw in preparations like chopped salads, fresh salsas, or sliced for sandwiches.
  • Red onions are rarely used for cooking, as their pigment can turn an unappetizing blue with prolonged cooking, throwing off the color of your finished dish. Slightly more pungent than white or sweet onions, red onions are best used raw, or in simple, quick-cooking applications like on the grill or under the broiler.

Now that we have the skills , Lets get cooking !

Tuesday, August 17, 2010

The 3rd Annual Carnival of Cuisine at the Venetian Resort in Las Vegas provides guests many culinary delights from the Venetian and Palazzo's best.

We have had the pleasure of attending all of the previous Carnival of Cuisine events the the luxurious Venetian Resort . Even though this carnival of culinary all stars is held in the spacious Venetian Ballroom the event also brings in the Chefs and restaurants of the Palazzo Resort as well. These two properties have a well deserved reputation for world class eateries , bringing them all together at the same time and in one place is a foodies dream.

1,750 members of the The Venetian and The Palazzo’s Loyalty Program that celebrates achievements, lifestyle, dreams, and desire for the finer things in life all came together with over 20 restaurants from both of these lovely properties.

VIP access started at 12:00 high and a procession of guests entered the lavishly decorated ballroom while listening to live music from the stage and began searching out their favorite dinning venue's area.

FIRST Food + Bar and the lively Chef Sam DeMarco added to the Carnival atmosphere, complete with a Vienna Beef hot dog umbrella to show off their hot dogs with mango salsa and chorizo chili which was a crowd favorite all afternoon long.

Chef Thomas Keller's Bouchon was well represented by the Bouchon Bakery which featured an all-dessert station, featuring assorted flavors of macaroons, cookies and pastries to satisfy any one's sweet tooth.

Sushi Samba has always been one of our personal favorites and did not disappoint us with their own style, showing off Japanese and South American fare.

Cafe Pressse and Sweet surrender just kept all of us going with cappuccino and decadent desert as we walked from "station" to "station" enjoying some of the best food on the strip.

Speaking about some of some of the best food one can imagine , we found Multiple James Beard Award winner Chef Luciano Pelligrini of Valentino himself cooking away for guests that lined up across the ballroom to see him in action. Where else can you see that ?

Many young and talented Chefs Like Carnevino , B&B and San Marco's Executive Chef Zack Allen was impressing the guests all afternoon along with his skill and delicious dishes the Mario Batali restaurants are known for so well.

Celebrity Chefs are no stranger to these two Resorts. Chef Wolfgang Puck and his staff were well represented with Postrio Bar and Grill which features seafood , steaks , fresh pastas and his signature wood-oven baked pizzas.

If its fine dining you like , WolfgangPucks CUT is located in the Palazzo. His very innovative menu that features USDA Prime , Nebraska corn-fed 35 day dry aged steaks and even Japanese Wagyu Beef is sure to please anyone who walks into the door of this classy dining venue.

If a mouthwatering dishes from South of the Border is calling you palate, Dos Caminos was on hand to show off true Mexican cuisine with a modern twist .

The Venetian and Palazzo also showed off The Grand Lux Cafe , Lagasse Stadium Bar , Book and Bam , Morels French Steak House , Canaletto with dishes from Chef Gianpaolo Putzu , LAVO , and Pinot Brasserie with cuisine from Master Chef Joachim Splichal featured a classic French escargot with beurre blanc sauce.

Live cooking demonstrations by Venetian and Palazzo chefs taking place every hour, gave diners a chance to watch and learn from world-class culinary talent while surrounded by amazing dishes .

Attending this 3rd Carnival of Cuisine , enjoying creations from the great Chefs of the Venetian / Palazzo , sipping cocktails from Ketel One, Patron and Absolut and even getting an education really showed how unique these two Resorts are located right in the middle of the Las Vegas Strip. We have no doubt that the 4th Carnival of Cuisine next year will be even better.

Wednesday, August 11, 2010

Bachi Burger takes Pan/Asian dishes to a whole new level with "burgers" who flavors are unparalleled

The Cuisineist is always on the look out for new and exciting dining experiences around the country. We did not have to much further than our own backyard to find Bachi Burger. This little restaurant located south of the famed Las Vegas Strip has been making quite a name for itself so we had to stop in and see what all of the "noise" was about .

Bachi Burger is the inspiration of Chef Lorin Watada, who served as a corporate chef for Roy’s before branching out on his own.

Bachi is an abbreviated term for the word “Hibachi” which refers to a method of Japanese style of grilling. The word bachi also means to treat others how you would like to be treated in return. They lived up to their name on or visit and treated us like family.

Their burgers are inspired from the varied asian influences from the Hawaiian islands. Boba drinks and milkshakes, sodas made in house and Asian style iced teas, milk teas and coffees were an obvious pairings with their unique burgers and sandwiches. The beer menu features local domestic microbrews ithat could match up with all of the unique flavors their dishes explode with.

Bachi Burger is worth the trip across town to try some interesting Burgers with a Far East Flair. New to the Las Vegas area, this small note worthy restaurant has been causing a stir in the Vegas food scene. From a rather low brow review from a local food critic, to high praises from area chefs, all we can say is try this place to formulate your own opinion of this unique restaurant

We had time to visit with the General Manager and partner, Guy Imperial. We went on several occasions and were pleasantly surprised at the various entrees and appetizers that we shared.

One of our favorites was the Kalbi Burger with its mixture of ground beef and pork with the essence or garlic and ginger, chili paste and soy formed into a juicy burger that was topped with a ko-chu jang mayo and green onions and house made tart but tasty Kim Chee. We also delighted in the delicious Parmesan garlic fries with a drizzling of truffle oil. These were addicting to say the least; but worth the extra work out at the end of the week.

There are not only unique burgers to choose from on the menu, but pork and seafood dishes as well. The Crusty Crab is a pan roasted crab cake topped with lettuce, tomato, and avocado, with fried onions, mango chutney and tarragon remoulade. The sweetness of this dish would please any one in search of a crab cake that embraces a burger like mouth full but at a new level of culinary expertise.

For our readers who want to try something much more exciting than mere “burger joint” come to Bachi Burger for a experience where you can embrace the Korean and Vietnamese flavors in these uncommon “burgers” in a comfortable and unique setting.

Who knows , the guest at the next table may be one of the many Chefs from very well known strip restaurants that enjoy to stop in as well.

Sunday, August 8, 2010

The Cuisineist has a one on one with Archie McLaren , founder and chairman of the Central Coast Wine Classic

We have been very fortunate over the many years we have been covering food and wine events to meet many great people from all over the world.
Recently, we met Archie McLaren and attended the 26th Annual Central Coast Wine Classic at the Dolphin Bay Resort and Spa in Shell Beach , California.

This was an event like none other we have attended. Its focus on education was unparalleled and we were overwhelmed by the quality and diversity of the events held all over the Central Coast.

We have focused on events , Chefs and Winemakers over the years. We have never did a focus piece on one particular person that was not either of the above until now. Archie McLaren exemplifies the world of food and wine. He is a true Renaissance man in every sense of the word and was truly an honor to be in his presence.

He is no stranger to the world of fine cuisine and rare wine. He is the founding Bailli of the Central Coast Chapter of the Confrerie de la Chaine des Rotisseurs, a member of the Wine & Food Society of San Francisco, the San Francisco Chapter of the Confrerie des Chevaliers du Tastevin and the Marin County Chapter of the International Wine & Food Society. He is the former Cellarmaster of the Avila Bay Wine Society, and the former President of the Central Coast Wine Society.

He has served as Chairman/Executive Director of both the San Luis Obispo Vintners & Growers Association and the Paso Robles Westside Grand Crew. He is one of only two Americans inducted into the Austrian Wine Brotherhood, and one of the few Americans inducted into the Commanderie des Bontemps - Medoc et Graves & Sauternes et Barsac of Bordeaux in France. He has recently joined the Wine Committee of COPIA, the American Center for Wine Food & the Arts.

Archie has long been associated with charitable wine auctions. Not only did he serve for many years as the American Institute of Wine & Food's Rare & Fine Wine and Auction Consultant, he also served as a Director on its National Board. He is the Founder & Chairman of the Central Coast Wine Classic, a prestigious and comprehensive food and wine event, held each year in July and in its twenty-third year, which boasts Wine Spectator among its many significant sponsors. With auction proceeds often approaching or exceeding $1,000,000, the Central Coast Wine Classic is one of America's most successful charity wine auctions.

The Central Coast Wine Classic not only promotes the wine, culinary and hospitality industries, it also confers substantive proceeds upon a continually expanding number of healing, performing and studio arts organizations on the Central Coast of California.

Archie has assisted in launching charity auctions in Washington, D.C., Honolulu, Santa Monica, Los Angeles, Mendocino, San Diego, San Francisco, Santa Ynez and Santa Barbara. His partner in life, Carissa Chappellet, an owner of Chappellet Winery in the Napa Valley and the winery's ambassador, and he have served as Chairs of the WYES Public Television Auction in New Orleans and are frequent donors to charitable wine auctions throughout the United States.

Archie is frequently invited to attend tastings of rare and collectible wines throughout the country and has participated in comprehensive vertical tastings of Chateaux d'Yquem, Latour, Cos d'Estournel, Leoville Las Cases and Cheval Blanc, as well as La Tache, Hermitage La Chapelle, Penfolds Grange, Vega Sicilia Unico, and Beaulieu Vineyards Georges de Latour Private Reserve, among a number of others. A long-time Champagne aficionado who has attended many tastings of rare Champagnes, Archie was Founder and Director of the International Festival of Methode Champenoise.

On San Luis Obispo & Santa Barbara Public Radio KCBX, Archie has hosted a fine wine program, the Wine Drinker's Guide to Indulgence, for twenty-three years, and has been a writer on fine wine for Adventure's in Dining, the San Luis Obispo Telegram-Tribune, New Times and Santa Barbara Magazine.

His education includes a Bachelor of Arts degree from Vanderbilt University, a Juris Doctor of Law degree from the University of Memphis, and post-graduate studies in Humanities, English Literature and International Marketing at various universities.

Archie McLaren is involved in an array of civic activities, both in the arts and in the community in general. He has received the San Luis Obispo Visitors & Convention Bureau's Annual Tourism Award. He has twice served as the President of the Board of Directors of the San Luis Obispo Mozart Festival, and as a member of the Board of the San Luis Obispo County Arts Council. He was the Chairman of the Avila Beach Front Street Enhancement Committee that designed the promenade and park for the rejuvenation of the community of Avila Beach and is now the Chair of the committee that approves new projects for Avila Beach prior to their being approved at the county level.

His many accomplishments have resulted in his continuing inclusion in Who's Who in Media & Communications, Who's Who in the West, Who's Who in America and Who's Who in the World.

Archie McLaren and writer, painter, photographer, musician, adventurer, Carissa Chappellet, live in Avila Beach, Big Sur, and Napa, California, where they enjoy hiking, bicycling and a variety of water and court sports.

The Central Coast Wine event will be on our calendar for next year. If you are in the trade or even an enthusiast of food and wine , this event should not be missed .