Jarman Tasting Lounge and Patio and Will's Fargo Steakhouse + Bar Announce Books & Brunch Local Authors Brunch Social
Books + Wine + Brunch with a local author = Books & Brunch.
- Salinas, CA (1888PressRelease) November 20, 2015 - Throughout 2016, join us at Jarman Tasting Lounge and Patio to enjoy a delectable brunch with an author, tasting of Jarman Wines, making new friends followed by a relaxed informal conversation with the author about their book.
The Details:
· Cost is $50 per person and includes wines.
· Books, signed by the author. Books available for purchase.
· A portion of the event's proceeds will benefit the Alzheimer's Drug Discovery Foundation (ADDF).
· Jarman Tasting Lounge and Patio, 18 West Carmel Valley Road, Carmel Valley, CA
· Reservations are required. To make reservations call Jarman Tasting Lounge and Patio at 831-298-7300 or email info ( @ ) jarmanwine dot com dot
The first Books & Brunch will be held on Sunday, Jan. 24, 2016 from 11:00 a.m. - 1:00 p.m.
· "Eating With Grace: Learning to Feed Your Body and Nourish Your Life."
· Join Rev. W. Grace Nicodemus for a special discussion on feeding our bodies and nourishing our lives.
· This is a book about permission. It's a book about feeling good and eating well, and learning that both are worthwhile. It's about understanding that the "bread of life" is more than a plate of food, that food is only part of what nourishes us.
· Rev. Nicodemus spent her youth trying to compensate, measure up, be enough, and learning to associate her worth with her weight. After enrolling in the Institute for Integrative Nutrition, she learned how much more there is to nourishment than food. She learned what it truly means to eat healthy and how to prepare nutritious meals to the benefit and satisfaction of her family. She also became a certified health coach, knowing that her greatest healing would come through helping others along a similar path.
· The newly released "Eating with Grace," told by Rev. Nicodemus and written by author Lisa Crawford Watson, is a story of Rev. Nicodemus's own journey toward wellness, which removes blame from the consumer, looks at what's really going on behind our food and our feelings, and offers up a safe haven for the rest of us to recognize ourselves and the way out of whatever it is that weighs us down.
· Pairing her story with information and exercises, plus Chef Paola Mikes' healthy recipes, and photographer Philip Geiger's enticing color images of delicious food, Rev. Nicodemus serves up plenty of food for thought - and action.
About the Authors:
•With her bachelor's degree in Business Relationships and Psychology, along with her ordination as a Unity minister, and certification in Medical Hypnosis, Rev. W. Grace Nicodemus provides preventive medicine and health coaching to help patients and clients experience healthy, sustainable behavior changes. Working from a supportive, non-judgmental and empathic approach, she focuses on the mind, body and spirit, encouraging patients to listen to their inner wisdom to transform their goals and desires into action.
•A fifth-generation Northern Californian, Lisa Crawford Watson lives with her family in Carmel, where her grandmother once lived and wrote. A writing instructor for CSU Monterey Bay and Monterey Peninsula College, she has published various books and thousands of feature articles and columns in local and national newspapers and magazines. Her writing specializes in art, architecture and automobiles, health and lifestyle, and food and wine and, but always focuses on the people who brought her stories to life.
Save the Date for the March 6 Books & Brunch from 11:00 a.m. - 1:00 p.m.:
· Join Author Patrice Vecchione. Learn about her new book "Step into Nature: Nurturing Imagination and Spirit in Everyday Life" (Simon & Schuster/Beyond Words), which illuminates the ways in which time in nature can increase and enhance memory and infuse imagination.
· "Whether you see yourself as a writer or artist or not, the techniques of attention, observation, an awareness of delight and surprise can support all creative thinking and deepen the sense of richness in our daily lives," said Vecchione.
· During her talk she will also celebrate the capacity to remember and the plethora of memories that define who we are - as individuals, families and communities.
· Vecchione will be offering an evening with "Step into Nature" - conversation, a reading from her book, a chance to reflect and express the beauty of our lives.
About Jarman Wines:
Jarman's terroir (a French word that speaks to a wine's place of origin, its subtle nuances of traceable character, flavor, lineage and integrity) refers to a special place in Carmel Valley - and also to a special woman, family matriarch Jarman Fearing Lowder, who inspired a family to bottle the essence of a mother's spirit. The Jarman label reflects quality, with only the best local grapes used during an artisanal, small-batch winemaking process. Jarman wine uses only 100% estate-grown, organic and certified-sustainable grapes. Aged in French oak barrels, Jarman's vintages are held in limited supply, and are not available anywhere outside their tasting room.
The two varietals include:
>The 2013 Jarman Pinot Noir takes on nuances of warm blueberry pie, cloves and cinnamon that mingle in the nose with oak notes from 10 months in the barrel. The mouth-feel is plump and juicy with overtones of cassis and blackberries.
>The 2014 Jarman Chardonnay features floral notes reminiscent of walking by a parfumerie in France - subtle and pleasant with a hint of earthiness. When serving this wine lightly chilled, rich notes of underripe berries and raw honey will waltz across your palate.
To further honor their mother's memory, the family has opened a special tasting room in Carmel Valley Village (open noon to 5 p.m., Thurs.-Sun.; or by appointment) next to Will's Fargo Steakhouse + Bar, the restaurant they purchased in 2014. The tastings will feature full-fledged experiences, including tours and wine education, and each will include a food element that complements the wine. The new Jarman tasting room will provide visitors with three unique experiences: Cru Tasting, Premier Cru Experience and the Grand Cru Experience.
About the ADDF:
Founded in 1998 by co-chairmen Leonard A. and Ronald S. Lauder, the Alzheimer's Drug Discovery Foundation is dedicated to rapidly accelerating the discovery of drugs to prevent, treat and cure Alzheimer's disease. It follows a venture philanthropy model, funding promising research in academia and the biotech industry. And it's the only such charity solely dedicated to funding the development of drugs for Alzheimer's. Since its founding, the ADDF has awarded more than $70 million to fund over 450 Alzheimer's drug discovery programs and clinical trials in 18 countries. By supporting innovative research projects around the globe, the ADDF increases the chance of finding a cure.
Jarman Wines has partnered with the the Alzheimer's Drug Discovery Foundation to not only to support research into the cure and raise awareness of Alzheimer's Disease, but to celebrate the life of Jarman Lowder. $1 from each bottle of Jarman wine sold goes to the Alzheimer's Drug Discovery Foundation.
Background on Will's Fargo Steakhouse + Bar:
Will's Fargo Steakhouse + Bar became a landmark steakhouse in 1959 and has been a peninsula favorite for over 55 years. Entering Will's is stepping back into a time when fine food and service were the rule, rather than the exception. An intimate courtyard patio offers seasonal outdoor dining. Will's also features an intriguing small saloon with a full bar that pours an honest drink and features a lighter menu, including such standards as salads, burgers, and other delectable items. Dinner from 4:30 p.m. nightly. Indoor and outdoor seating available as well as a pet-friendly patio.
The History of Will's Fargo:
The Will's Fargo building was constructed in the late 1920s to be a tea room and later served as a Road House located on the "milk run" between Monterey and Tassajara, eventually becoming a dinner house named The Carousel. Will Fay established Will's Fargo Restaurant in 1959; the name simply a take-off on his first name which seemed appropriate for what he called the "dressed-up saloon" interior. With the use of antiques and collectibles, Will merged the gracious aura of a Victorian parlor with a western "Wells Fargo" way station. An evening at Will's Fargo brings back a bygone era.
About The Owners:
Carmel Valley's iconic steakhouse Will's Fargo is owned and operated by the husband-and-wife team of Nick Elliott and Hunter Lowder, who also team up to run nearby Holman Ranch, a wedding and special event venue that also produces wine and olive oil. Lowder formerly served as manager of Rio Grill in Carmel, while Elliott is a culinary school graduate. At Will's, Lowder manages the front of the house while Elliott runs the bar. The couple maintains Will's Fargo's reputation as an elite steakhouse and popular locals' hangout, while also using the property as an off-site option for Holman Ranch guests.
Background on Chef Jérôme Viel:
A classically trained French chef born in Brittany, Jérôme Viel began studying the culinary arts at the age of 15. Traveling throughout Europe to study each region's specialties, Chef Viel worked with some of the world's greatest chefs.
He left Europe in 1999 and landed in Carmel Valley, Calif., working at two prestigious resorts, Bernardus Lodge and Stonepine Estate. Viel fell in love with bucolic Carmel Valley, met his wife and started a family (the couple have two daughters). For the last 12 years Viel has worked as executive chef at Carmel Valley's iconic Will's Fargo Steakhouse + Bar.
Chef Viel learned the basics of traditional French cuisine, working with Pierre Estival at Le Métropole in Beaulieu-sur-Mer and at L'Hotel Antares, at Meribel in the French Alps, a one-star Michelin restaurant. He learned Italian influences from Pierre Carrier at the Albert 1er, a two-star Michelin restaurant in Chamonix.
Chef Viel left the French Alps and ended up in another magical place, Corsica, at Hotel Cala Rossa in Porto Vecchio. He then spent two years in Switzerland working between Hotel Des Trois Rois in Basel and with Roland Pierroz, at Le Rosalp in Verbier, where he had the privilege of working alongside some of that country's most prestigious chefs, including Philippe Rochat and Fredy Girardet.
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