DINING AROUND WITH GENE BURNS
SATURDAY, _January 13^th ___, 2007

10:00 In Studio

Sue's Party at Sutra Restaurant and Lounge

100 Brannan Street @ Embarcadero San Francisco, CA 94110

(415) 593-5900

Chefs Mike Yakura formerly of Le Colonial and Yo Matsuzaki

www.brassfieldestate.com (707) 998-1895 Available in fine retailers

Pinot from George Winery and Williams Selyem Winery

1970 Ruby Port from the Rare Wine Company

Massive Cake from Delessio's and Falletti at Broderick Place

O Olive Oil of San Rafael 888-827-7148 www.ooliveoil.com

Alberto de la Iglesia, the Osborne USA director

Bulls for Charity Event in celebration of the 50^th anniversary of the Osborne Icon Bull and donations going to Share our Strength

Thursday January 17^th 7-9pm

2501 Mission Street between 20 and 21st street

Vanguard Properties- Mission Street Bank Building

** Joey Altman, Gerald Hirigoyen, Nancy Oaks, and more

10:30 In Studio Rusty Eddy

Nicholas Petti Chef/Owner of Mendo Bistro 301 North Main Street Fort Bragg Ca. www.mendobistro.com 707-964-4974

Cindy Lemas Event Coordinator, Mendocino Coast Clinics, Inc. www.mendocinocoastclinics.org

707-9613431 www.gomendo.com

Cindy Lemas is a multi-talented third generation resident of the Mendocino Coast. Her family has been in Mendocino since the mid-1800s.

Cindy had a professional singing career in the 1980s in the Bay Area, worked as a Paralegal and earned a Teaching Degree. In 1987, Cindy’s daughter was diagnosed with a severe genetic disability, which thrust Cindy into the world of child advocacy. She worked with hospitals, clinics, physicians and social service agencies to meet her daughter’s needs.

As a result of her work, Cindy became a noted family advocate in Northern California.

She founded a Family Resource Center and traveled the U.S. extensively, training new parents and professionals. Cindy was responsible for legislation known as Early Start, identifying babies with disabilities and providing the necessary support. In 1997, Cindy was honored with the Senate Advocacy Award and received a Proclamation from the Fort Bragg Unified School District and Mendocino County Schools for outreach in Mendocino County.

In 2000, Cindy took a sabbatical from advocacy and singed on with her husband, a charter boat fisherman for over 29 years. They began their own charter boat business, All Aboard Adventures with Capt. Tim on The Sea Hawk. Within five years Cindy became a Charter Boat Captain herself. Tim and Cindy take clients fishing, whale watching and crabbing throughout the year.

Cindy and Tim have participated, volunteered, sponsored and supported The Mendocino Coast Clinics Fundraising events, including the Cioppino Dinner and Crab Cake Cook-off for the past four years.

Nicholas Petti After graduating from the California Culinary Academy in 1991, Chef Petti moved to Mendocino and spent the next few years at various coastal restaurants. In 1995 an opportunity to join alternative country rockers Whiskeytown as a multi-instrumentalist lured him and his wife Jaimi Parsons (daughter of former Byrds drummer Gene Parsons) to Chapel Hill, NC. The rock and roll lifestyle didn't work for the chef, and he returned to his other instrument, the stove.

Upon moving back to Northern California, the newly renovated Company Store made him an offer he couldn’t refuse. Seeing there were great restaurants and affordable restaurants in the area but none that were great and affordable, Nicholas came on board on the mezzanine level of the 90 year old historic building. Some people think of Fort Bragg as a sleepy logging town, but Chef Petti knew people were starving for good food and an inviting atmosphere. The second floor location has prompted more than one local wag to comment, "Hey from up here you can watch both cars go by."

11:06 In Studio Cynthia Traina

William Reed, (Bill) CEO, Estancia Beef

JP Thieriot, Founder of Estancia Beef

www.estanciabeef.com or call 415-703-0681.

William Reed, CEO, Estancia Beef 39, is no stranger to grass-fed beef or organic produce.

Reed grew up on a Virginia cattle ranch that long practiced organic farming. For more than 20 years, his uncle, the owner of Brookview Farm, has been raising grass-fed cattle as well as farming organic produce.

The lifelong connection to the land inspired a move to homestead in Alaska after he graduated from the University of Virginia. Together with his brothers, Reed cut down trees, milled wood, and built a log cabin by hand. For food, they fished for salmon and trout, hunted for birds and ducks, which they supplemented with foraged currants and blackberries. There was also the occasional three-hour boat ride to buy staples such as cooking oil, rice, and pasta. Meals were prepared over a wood stove using water collected from a fresh spring.

Back to civilization meant a move to Eastern Europe where he worked with the Czech brewery Krusovice, learning the beer industry from top to bottom. He returned to the US in 1995. The short visit to the Bay Area became a permanent move when he decided to join Odwalla, a fresh juice maker at the forefront of creating a socially and environmentally responsible food company. Starting out as a truck driver, Reed became the Director of Operations in six years, with sales expanding from $25 to $150 million per year.

Eager to become a chief executive, Reed joined New Leaf Paper, maker of recycled paper, in 2001. Sales grew from $3.5 million to $20 million in sales during his five year tenure.

In March 2006, Reed joined his childhood friend and fellow rancher, JP Thieriot, to realize another lifelong vision: create consumer awareness and appreciation for the health and taste benefits of grass-fed beef while protecting natural resources. Estancia Beef was born. Estancia today imports beef from Uruguay whose cattle raising practices allow cows to feed naturally on the perennially verdant land. Catering to consumers with discriminating palates, Estancia Beef is served in select restaurants and available for the home cook in select butcher counters throughout Northern California. Reed, who is single, is also an accomplished skier and horseman.

JP Thieriot, Founder, 38, is a native San Franciscan born to an Argentine mother and consequently divided his time between the Bay Area and cattle ranches in Argentina. Thus since childhood, he has enjoyed the famous Argentine parrilla (open grill) roasting a variety of cuts of grass-fed beef. (Argentine Beef, though not available for export to the United States, is considered some of the best in the world.)

After graduating from Yale with a degree in environmental sciences, he returned to the Bay Area to pursue a career as a venture capitalist and entrepreneur, with special focus on South America. He never lost his passion for 100% grass-fed beef or the desire to bring that flavor to the US. Along with another childhood friend, Wil Harris (no relation to Harris Ranch!), he opened El Raigon restaurant in North Beach, a steakhouse that would serve only grass-fed beef. The restaurant was an instant success and received rave reviews. The San Francisco Chronicle wrote, "At last, a steak house that can be highly recommended."

In 2002, JP began working on his vision to raise grass-fed cattle and serve only the finest grass-fed beef to consumers in Europe and the US. He purchased a cattle ranch in Argentina, raising free-range, grass-fed cattle. His beef is sold to European customers while the Estancia beef comes from his partner ranches in Uruguay.

In March 2006, he teamed with his friend Reed and Harris to jointly realize their vision of introducing Americans to beef the way nature intended.

Thieriot is also an accomplished polo player and owns cattle ranches in Argentina. He is married to Leslie Thieriot and has three children.

11:35 In Studio Kristin Zangrilli

Christopher Silva, CEO/President of St Francis Winery & Vineyard

St. Francis Visitors Center & Tasting Room 100 Pythian Road

Santa Rosa, CA 95409

1-888-675-WINE (9463) www.stfranciswinery.com

* Wild Oak Vineyards

ST. FRANCIS WILD OAK

St. Francis’ heritage in Sonoma County dates back to its roots as a premium grape grower in the early 1970s. Over the last 35 years, we have carefully studied Sonoma County terroir and developed an intimate relationship with its’ multiplicity of microclimates, soil types, and ripening patterns – the very elements that make Sonoma viticulture unique. The ongoing evolution of this education and knowledge is the foundation for the next chapter in St. Francis’ story: Wild Oak.

With access to the finest fruit from our unmatched portfolio of acclaimed, fully mature vineyards, and the best grower fruit in the most sought after AVAs, we have seized an opportunity to encapsulate our years of experience and create a living legend that pays tribute to the longevity and tradition of winemaking in Sonoma County. For centuries, the Heritage Oaks of Sonoma County have dotted our vine-clad hills and river terraces as living monuments to the natural history and civilized traditions of a superb winegrowing region. Wild Oak wines represent a tapestry of sensational vineyard sites in Sonoma County and express the heritage embodied in these majestic trees.

THE WILD OAK VINEYARDS

With 600 acres of estate vines and more than three dozen growers supplying fruit to St. Francis, winemaster Tom Mackey chooses the finest Sonoma County grapes from his premier vineyards for Wild Oak wines. While the St. Francis premier vineyards are situated throughout Sonoma County’s diverse terrains, they all have one thing in common: each is bordered by oaks, and most are dominated by at least one magnificent old Valley Oak, Black Oak, or Coast Live Oak. The Wild Oak wines are blended from these vineyards, layering the distinctive aromas, flavors, and textures imparted by each location’s unique terroir.

Limiting crop levels to maximize flavor is a key factor in the Wild Oak character. All of St. Francis’ premier vineyards are cultivated for small crops (averaging about 3 tons per acre) and uniform ripening, using labor-intensive practices such as vertical shoot positioning, leaf pulling on the morning-sun side of the vines, rigorous crop thinning, and deficit irrigation to maximize each vine’s potential. Bordeaux varieties are grown exclusively on steep, well-drained hillsides, and blocks of different soil types are picked and vinified separately.

St. Francis’ premier vineyards are located throughout Sonoma County’s outstanding AVAs: Sonoma Valley, Carneros-Sonoma, Alexander Valley, Russian River Valley, Dry Creek Valley, Sonoma Coast, and Rockpile. Although any of the vineyards may contribute fruit to the Wild Oak wines in a given vintage, several core vineyards reliably provide pillars of the blend every year.

Yvette Wagner Owner of Dream Dinners Pleasant Hill

2627 Pleasant Hill Rd. Pleasant Hill, CA 94523

925-287-1349 www.dreamdinners.com

Noreen Roth, Owner of Dream Dinners-at Park Street Landing 2307 Blanding Ave Ste F Alameda, CA 94501

510-337-1105 www.dreamdinners.com

Dream Dinners is an innovative concept in meal preparation that eliminates menu planning, shopping, prep-work and clean-up by moving the meal assembly process out of people’s kitchens and into specially equipped stores.

Dream Dinners’ guests preview a monthly menu online at dreamdinners.com and select their dinners from a menu featuring entrées such as Herb-Crusted Flank Steak and Citrus Ginger Salmon. Then they register to attend a meal assembly session at the nearest Dream Dinners store location, and pay for their session online.

When it’s time for their session, guests bring boxes or coolers with them to the Dream Dinners store, where our friendly and knowledgeable staff greet them and explain the process. At the store, guests rotate through refrigerated recipe stations, scooping fresh, prepped raw ingredients into the provided baking pans or gallon-sized zip-top bags, which they label with the appropriate cooking instructions. The whole process takes two hours and costs about $3.00 per serving (depending on store location and purchase of 12 large, 6 serving dinners - our best value.)

After assembling the dinners, guests then take the uncooked meals home and freeze them. Each week, three meals are taken from the freezer and placed in the refrigerator to be enjoyed during the week.

Our guests find that Dream Dinners enables them to provide their families with nutritious, wholesome, home-cooked meals with less stress. Some of the other benefits include quick and easy clean-up, fewer trips to the grocery store, saving time and money, and increased opportunities to enjoy family dinners.

www.rtcpublicity.com

Ruggero Gadaldi- on the Slow Food Conference, and his own restaurant scene- Antica Trattoria, Pesce, and the Last Supper Club,

Antica Trattoria Polk at Union (415)928-5797 www.anticasf.com

Pesce- 227 Polk St at Green - (415)928-8025 www.pescesf.com

Last Supper Club 1199 Valencia (415)695-1199 www.lastsupperclubsf.com