TomatoFest "Hall of Fame" Awards
The TomatoFest "Hall of Fame," is an awards program designed to recognize persons who have consistently demonstrated excellence in their field. These are persons who have contributed greatly to the success of the Carmel TomatoFest and the resurgence, bio-diversity and sustainability of heirloom tomatoes and other foods. They are culinary artists committed to quality, healthful living and innovation. They are specialty food producers, farmers, journalists, authors, educators, members of the hospitality industry and persons in public service who are dedicated to enhancing the quality and healthfulness of our lives.
The Culinary Award:Honors chefs for their outstanding culinary creations featuring heirloom tomatoes innovative use of fresh, regional products while supporting sustainability of their harvested food choices.
Beat Giger, CEC, AAC Director of Special Events/Corporate Chef,
Pebble Beach Resorts, Pebble Beach, CA
Beat Giger, a native of Switzerland and an international award winning Chef, was appointed as Director of Special Events/Corporate Chef for Pebble Beach Resorts in 2001 after the successful completion of the 2000 Pebble Beach U.S. Open Golf Championship where he held the position of Chairman of Food and Beverage Operations. In this capacity, Beat Giger orchestrates and implements all food and beverage aspects of Pebble Beach Resorts' annual special events of large magnitude, including the AT&T Pebble Beach National Pro-Am Golf Tournament, The Wal-Mart First Tee Open at Pebble Beach, and the Pebble Beach Concours d'Elegance. Today, he is already working on plans for the 2010 U.S. Open Golf Championship to be held again in Pebble Beach. Beat Giger's professional awards include a Congressional Award, a Resolution form the State Senate of California, a Chef of the Year Award from the Pacific Coast Chef's Association, a Chef of the Year Award from the Monterey Peninsula Chef's Association as well as many awards and medals for hospitality, culinary and professional excellence.
Craig von Foerster, Executive Chef, Sierra Mar at Post Ranch Inn,
Big Sur, CA
At twenty years old Craig Von Foerster served as Sous Chef in the Bay Club at Kapalua Bay Hotel Hawaii, where he studied Pacific Rim cuisine. An opportunity to be chef/owner of Colorado's Café Bohemia in Boulder led him back to the western states. Craig joined the Sierra Mar staff in 1994 as Sous Chef for two years before returning to Hawaii for a stint at the Plantation Veranda at Kapalua. He was named Sierra Mar's Executive Chef in 1998. The 2003 Zagat Guide rated Sierra Mar first in California for cuisine, with an overall rating of third. At Sierra Mar Restaurant Chef Craig focuses on seasonal and regional offerings, fusing California fare with French and Mediterranean influences.
Peter Pahk, Executive Chef, The Royal Oak at Silverado Resort,
An Oahu, Hawaii native, Chef Pahk began his career as an apprentice in Waikiki. His formal education took place at Syracuse University and at the Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduating from the CIA, Chef Pahk embarked upon his career with the Ritz Carlton Hotel Company in 1984 as Executive Sous Chef. While there, he established an impressive following for his Asian-influenced California cuisine as Executive Chef at the Ritz Carlton - Atlanta and Marina Del Rey. He traveled extensively abroad to Hong Kong, Bali, Singapore, Korea, Australia and Mexico as a member of The Ritz Carlton Hotel Company's opening team.
In 1993, Chef Pahk was named "America's 2000," an award given to outstanding chefs in North America. In 1997, after 15 years of service with The Ritz Carlton Hotel Company, Chef Pahk joined the Silverado Resort in Napa Valley as the Executive Chef.
Jeff Rogers, Executive Chef, Quail Lodge Resort & Golf Club, Carmel, CA
Jeff Rogers, a graduate of the Scottsdale Culinary Institute in Arizona, oversees the food and beverage operations for Quail Lodge's signature restaurant, The Covey and Quail Golf Club's restaurant and sports bar, Edgar's. Rogers creates savory, seasonal menus with a focus on flavors derived from the highest quality produce sourced from the Carmel Valley region. Prior to this position Rogers was the executive chef of the famed Highlands Inn During his tenure, Rogers was responsible for the culinary direction of the kitchens as well as orchestrating the Annual Masters of Food and Wine, an international summit of the world's best chefs and wine makers. Rogers also worked at the acclaimed Domaine Chandon Restaurant in Napa Valley and at Marche Gourmet in Scottsdale, Arizona.
Luis Solano, Executive Chef, The Whole Enchilada, Moss Landing, CA
Luis Solano has been the Executive Chef and manager of many popular restaurants in Mexico including, Mogambo Restaurant, IL Manguiare Bene, Bananas Café, Kri-Kri Bar and Grill, La Cebolla Roja and Stoney's Bar and Grill in Puerto Vallarta and IL Manguiare Bene in Mexico City. Luis has redefined Mexican cooking into exceptional Mexican cuisine and has supported the Carmel TomatoFest with his culinary creations since it's beginnings.
Ted Walter, Executive Chef/Co-Owner, Passionfish, Pacific Grove, CA
Chef Walter's simple, inspired cuisine incorporates fresh, organic produce and sustainable seafood. His restaurant is the first in Monterey County to be certified as a "Green " Restaurant. The chef believes in serving food that is healthy for his guests and the environment. Chef Walter was inducted into the California Restaurant Association's Hall of Fame in 2006 and his recipes were featured in Bon Appetit Magazine's "Best of 2006" issue.
Rick Edge, Executive Chef, Culinary Center of Monterey, Monterey, CA
Upon graduating from the famed California Culinary Academy, Rick took a position at Silk's, the Mandarin Oriental Hotel's famed fine dining restaurant. Rick went on to accept a position with Chef Laurent Gras at Peacock Alley in the famous Waldorf-Astoria Hotel in Manhattan. In 2001 he accepted the position of Chef de Cuisine of the famous Pacific's Edge restaurant in the historic Highlands Inn where he garnered rave reviews from such publications as the Zagat Survey, Wine Spectator and USA Today. In 2004, Rick joined the elite culinary team of The Lodge at Pebble Beach as the Chef de Cuisine of Club XIX.
Most recently Rick has served as Executive Chef Instructor at The Culinary Center of Monterey and he has been named Executive Chef of Lattitudes Restaurant in Pacific Grove, CA.
Educator of the Year Award:Honoring an educator who exceptionally communicates a knowledge of food, culinary studies or healthy gardening practices to benefit children and/or the community-at-large.
Laurie Fannin, Garden Coordinator/ Instructor, Carmel River School Children's Garden & Life Lab, Carmel, CA
Laurie Fannin is the Garden Coordinator and Outdoor Education Instructor for Carmel River School Children's Garden and Lifelab. In The Garden, Laurie seeks to cultivate imagination, curiosity and stewardship in her outdoor teaching investigations.
She views school gardens as a special kind of learning center, reaching children on multiple levels- visually, kinesthetically, logically and linguistically. Improving environmental attitudes, building school spirit and promoting good nutrition are the founding principles of her dynamic, meaningful and unique educational program.
The Journalist/Editor Award:Honoring persons who have demonstrated overall excellence in the reporting, writing, editing in all media, magazine & newspaper food sections. In honoring a publication we honor the effectiveness with which the reporting, writing, editing and design are united to attract reader attention and provide the reader entertaining, useful information for better living.
Katie Tamony, Editor-In-Chief, Sunset magazine, Menlo Park, CA
Katie Tamony is VP and editor-in-chief of Sunset, the magazine of Western living. Based in Menlo Park, Calif. The magazine has a circulation of more than 1.2 million readers throughout the 13 Western states.
Ms. Tamony joined the company in 1994 as a copy editor, and was named copy chief later that year. In 1995, she helped launch the custom publishing division as editor. Ms. Tamony was named editorial director in 1997 and was promoted to vice president and director of custom publishing in 2000. Prior to joining Sunset, Ms. Tamony was an associate editor and then managing editor with Northern California Home & Garden. A native of Sebastopol, Calif., Ms. Tamony earned a bachelor's degree in history from the University of California at Berkeley.
The Farming Award:Honoring persons and farms that demonstrate integrity, leadership in healthy food production practices, inter-active community service, and support crop diversity and organic sustainability.
Myra & Drew Goodman, Co-Founders, Earthbound Farm, Carmel, CA
Drew Goodman and Myra Goodman are the founders of Earthbound Farm and currently serve as president and executive vice-president, respectively. In 1984, the recent college graduates, "city kids" from Manhattan, started Earthbound Farm on their two-and-a-half acre backyard garden in Carmel Valley, California. The self-taught farmers intuitively resisted handling agricultural chemicals; they believed that growing crops organically, in harmony with nature, would yield the healthiest food possible.
The foundation of Earthbound Farm's success was hard work, creativity, innovation, and tenacity. They were the first company to successfully package pre-washed salads for retail sale, as well as to popularize Spring Mix salads nationally. Earthbound Farm has grown from humble beginnings to the largest grower and shipper of organic produce in North America. Striving to change how America farms and how America eats, Earthbound Farm's mission is to bring the benefits of organic food to as many people as possible and serve as a catalyst for positive change.
Taking their steadfast commitment to sustainability from the fields into the community, the Goodmans have fostered socially responsible corporate behavior. Over the past four years, Earthbound Farm has partnered with American Forests to plant more than 200,000 native trees to help create a carbon-neutral operation. Each year Earthbound Farm contributes to more than 100 nonprofit events and organizations through financial support and product donations. The company also awards environmental stewardship scholarships to local high school and college students and has created scholarships for children of the company's employees.
In 2006, Myra became an author when Workman Publishing debuted Food to Live By: The Earthbound Farm Organic Cookbook, a beautiful and informative collection of 260 recipes, as well as easy-to-use information about the benefits of organic food.
Chefs:Honoring seven (7) chefs for their outstanding culinary creations featuring heirloom tomatoes, innovative use of fresh, regional products while supporting sustainability of their harvested food choices, and appreciation for many years of support to the Carmel TomatoFest.
Cal Stamenov, Executive Chef, Bernardus Lodge, Carmel Valley, CA
Cal Stamenov has created an innovative culinary concept for Bernardus Lodge featuring wine country cuisine in the main dining room, Marinus at Bernardus Lodge. Marinus has been honored with the Mobil four-star award for the past two years, and was also presented with Wine Spectator's highly coveted Grand Award in 2001.
Walter Manzke, Executive Chef, L'Auberge and Bouchee, Carmel, CA
Walter Manzke is a cook of prodigious talent. His approach - while, of course, making full use of local ingredients - is basically French, allied to an exquisite and painterly presentation which is clearly influenced by Japanese traditions.
Todd Fisher, Executive Chef/Owner, Hullaballoo, Salinas,CA
In 1997, Chef Todd signed with the Pebble Beach Company to develop their vision for a west coast-Japanese inspired seafood restaurant, The Stillwater Bar & Grill. The unprecedented success was echoed by the world-wide celebrity clientele and locals alike.
Bert Cutino, CEC, AAC, Sardine Factory, Monterey, CA
Chef Cutino, co-founder of the internationally famous Sardine Factory Restaurant and the Cannery Row Co., is committed to the future of the hospitality industry through education. This year he was honored with the Lifetime Achievement Award by the American Academy of Chefs, which is the highest honor one can receive./p>
Wendy Brodie, HAAC, Executive Chef, "The Art Of Food" TV, Carmel, CA
California Artist/Chef Wendy Brodie is known for her creative style with food, presentation, and table decor. In fact, she is often described as an artist whose medium is food. She has her own local weekly television show, "The Art of Food," broadcast daily on Comcast cable and is also viewed weekly on Public Television stations throughout the United States.
Colin Moody, Executive Chef,
Asilomar, Pacific Grove, CA
Chef Moody is dedicated to following a progressive, environmentally sensitive approach to his menu development and has reached into the Monterey Bay area to foster relationships with local farmers and purveyors. He is becoming known as an exemplary leader of "sustainable" food purchasing and production principles.
Didier Dutertre, Executive Chef, Casanova, Carmel, CA
Chef Dutertre graduated from Ecole Hôtellerie de Strasbourg in France. After working at Chateau d'Artigny in France, Casino de Montreux in Switzerland, in the Alps and on the French Riviera, he then came to Carmel, California where he brought to Casanova the authentic regional cuisine of the south of France. He has dedicated his culinary talent to Casanova for 25 years.
Culinary Educator: honoring a vocational or avocational educator who exceptionally communicates creativity, a knowledge of food and culinary studies, and healthful sustainability of harvested foods.
Jim Gallivan, CCA, CCP, CFBE, Executive Chef/Director of Education,
Atlantic Culinary Academy, (Le Cordon Bleu), Dover, NH
Jim Gallivan currently Executive Chef and Director of Education at Atlantic Culinary Academy in Dover, NH, a Le Cordon Bleu North America school. Prior to re-entering education, he was Executive Chef at Red Mountain Spa in St. George, Utah, where he founded the School for Adventure Cuisine. Jim is also active with many food related activities such as Share Our Strength, various food bank operations and most currently serving on the New Hampshire Department of Agriculture's Steering Committee for the Farm to Table Connection as well as the National Certification Standards Committee for the International Association of Culinary Professionals. He continues to be a driving force in the promotion of the importance of education in the world of food.
Farmer:Honoring persons and farms that demonstrate exceptional practices and leadership in healthy, inter-active community service, and support crop diversity and sustainability.
Mark Marino, Senior Farming Manager, Earthbound Farm, Carmel
Mark Marino operated his own 200-acre organic specialty produce farm in Missouri before joining Earthbound Farm in 1997, the largest grower of organic produce and specialty salads in North America. At Earthbound Farm, Mark researches new organic farming techniques and develops new varieties of salad greens and vegetables to add to the company's extensive line of wholesale organic produce. He leads educational tours of the farm for local schoolchildren and speaks to groups of both adults and children about organic agriculture. Mark also created "Harvest Walks" and "Chef Walks" as fun ways to help the public learn about farming, harvesting and cooking fresh organic produce.
Culinary School:Honoring an educator for providing a superior educational experience for students pursuing a career in the culinary industry by teaching a broad base of culinary knowledge, practical skills and techniques.
Mary Pagan, CEC, Chef/Owner, Culinary Center of Monterey
After years in corporate management, Mary enrolled at the California Culinary Academy in San Francisco where she graduated with honors. She has worked in the capacity of Executive Chef in several locations, and has made personal appearances across the country. The Culinary Center has developed into a state of the art cooking school with a State of California accredited culinary program for student chefs, and one-day classes for the general public.