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Dear Friends,

One of the most rewarding things about our involvement with Cooke is the

opportunity to become part of the families of our students. The families of

our children are the people who work tirelessly to prepare their kids for the

educational opportunities we offer.

Whether it’s a mom helping her son use his newly-acquired social skills

at a birthday party, parents letting their daughter take the bus by herself

for the very first time, a brother sitting down to read a book to his sibling,

or a grandmother teaching her grandson how to make his favorite meal,

families have always been the very heart of Cooke.

We know what it takes, each and every day, for our families to support their

children’s progress and independence, in large ways and small.

Perhaps the most symbolic act in a family is mealtime, that time in the

morning or evening when we sit down together to share the stories, challenges

and laughter of our busy lives. What a better way to represent this than the

delicious meal we have planned for our guests tonight. As supporters of

Cooke, you are our extended family, so it is indeed fitting that we sit down

together to break bread, catch up with one another, laugh at one another’s

stories and share in the incredible accomplishments of our students.

One of our families is being honored tonight, and you will hear some of the

ways in which David and Karen Waltuck have contributed to the success of

Cooke throughout the years. We are so grateful for their guidance in planning

and executing this chefs’ tasting. It is to them, to you, our honored guests, and,

indeed, to all of our Cooke students and families, that we raise our glasses and

say, “Thank You and Bon Appetit!”

Kenneth I. Wirfel, Esq.

Board Chair

Michael Termini, PsyD

President

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ooke was started almost 25 years ago by a small group of parents to address a pressing need in New York City—that of providing quality education for children with developmental disabilities. Since then,

Cooke has grown from one classroom serving seven children into the largest private, inclusive special education organization in New York City. In addition to providing instruction to more than 500 children and young adults, we also use our knowledge to train others. This year, more than 3,000 students across the city will benefit from Cooke’s intensive teacher training services.

Students come to Cooke because their families cannot find appropriate placements in the public school system. We have a needs-blind admissions policy and 85% of Cooke families do not have the means to pay the full cost of tuition. Our students range in age from 3 to 21, come from every borough in the city, and reflect the city’s economic and cultural diversity.

Cooke’s Preschool and Lower and Middle Schools offer instruction in general education settings around the city, so that students can learn alongside their typically developing peers. The Cooke Center Academy is a stand-alone high school located in Soho. A program for older adolescents (“SKILLS”) was launched this year on the campus of New York University. Across the entire spectrum of programs, a combination of academics, therapy, life skills training, and off-site education are important components of Cooke’s unique curriculum.

Today, Cooke Center graduates are working in the community at employers as varied as American Express, CVS, Home Depot and the NBA Store, as well as in smaller businesses, preschools, and non-profit organizations. Co

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or three decades, David Waltuck presided over one of the most beloved and

respected kitchens in New York City at the landmark restaurant Chanterelle. During

that time, he presented his own deeply personal interpretation of French cuisine while his wife and business partner Karen shared an equally distinct brand of hospitality in the dining room. Together, the couple—who have known each other since high school—became two of the most influential figures in the modern American dining scene.

The largely self-taught Waltuck first began cooking as a young boy growing up in the Bronx.After graduating Phi Beta Kappa from City College with a degree in Biological Oceanography, he followed his passion to cooking school, briefly attending the Culinary Institute of America, then to a gig as lunch chef of the charming country French restaurant La Petite Ferme in Manhattan.

In 1979, at the age of 24, he made the quantum leap to chef-owner when he and Karen launched Chanterelle on a then-remote stretch of SoHo’s Grand Street.Their mission was as simple as it was transformative: combine the elegance and caliber of cuisine served up at the Michelin three-star restaurants they admired in France with the unpretentious, experimental wave that was sweeping across New York City.To achieve

their vision, Karen shaped a dining room that became famous for a singular elegance typified by menus penned in her signature, flowing script, soaring flower arrangements, and the presence of paintings and sketches (often by art world icons) on the menu rather than the walls.She also became the maitrise’d, personally hosting the restaurant’s guests.

Within months, the Waltucks drew the admiration of major food critics, including New York Magazine’s Gael Greene, who penned a review entitled “The Daring Young Man on Grand Street.”Before they knew it, uptowners were visiting the pioneering couple’s restaurant, where they shared the intimate dining room ( just ten tables) with downtown artists, choreographers, and writers.

Chanterelle always remained true to its original spirit, even after moving to larger quarters in Tribeca’s Mercantile Exchange Building in 1989, but Waltuck evolved—and continues to evolve—with the times in which he cooks.As the farming movement developed, he has made a point of using the freshest seasonal produce, seeking out small producers and the finest suppliers of fresh seafood, domestic and imported game, and, of course, wild mushrooms. His travels have also influenced his cooking style; although he remains

firmly based in the French classical technique, he incorporates diverse flavors from throughout Europe, the Far East and other parts of the world.

Chanterelle was reviewed a number of times by the New York Times, twice earning four stars. The restaurant and the Waltucks were also honored with many of the industry’s top honors including the 2004 James Beard Foundation award for “Outstanding Restaurant” (in the nation) and 2007 James Beard Foundation award for “Best Chef New York City.” And i n 1996 for Best Wine

Service and, in 2000 Karen accepted the Beard award for “Outstanding Service.”

David’s first book, Staff Meals from Chanterelle, published by Workman Press in July 2000, and his second book, Chanterelle: The Story and Recipes of a Restaurant Classic was published by Taunton Press in fall 2008 and received two IACP awards.

With a new decade stretched out before them, and an unprecedented interest in cuisine engaging the dining public, the Waltucks look forward to taking the spirit of Chanterelle to their next venture.

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Chef Julian Alonzo was pursuing his life’s passion at an age when most young men are happy to get their driver’s license. At 16 years old, the Greenwich Village native was already working full-time under Chef David Bouley at three-star restaurant Montrachet. Upon finishing high school, Julian enrolled in the French Culinary Institute. He attended classes by day and worked by night under the tutelage of David Ruggerio at the restaurant La Caravelle. When he graduated in 1991, Julian followed Ruggerio to Maxim’s, and then set off on an extended period of globetrotting. The first stop was famed Paris eatery Guy Savoy, owner of two highly-coveted Michelin stars. He then went on to cook at various Club Med locations around the world: Martinique, Turquoise, Sandpiper (Florida), Cancun, and Ixtapa. Julian is a rarity on the upscale culinary scene - a chef with both the energy of youth and the wisdom of experience.

Born and bred in Brooklyn, Chef Franklin Becker has been the executive chef of such beloved Manhattan-based restaurants as Capitale, Local and Trinity at the Tribeca Grand Hotel. He also oversaw the Atlantic City operations for Starr Restaurant Organization. Since 2005 Becker has served as executive chef for the famed Brasserie in Midtown.

A seasoned chef, Becker has a stellar reputation and numerous accolades. While at Capitale, Esquire’s John Mariani named it a Best New Restaurant 2003. Throughout his career, Becker has received glowing reviews from such high-profile writers as Gael Greene of New York Magazine, as well as William Grimes of The New York Times, who wrote that Becker has “a talent for delivering big, punchy flavors.”

In 2009, Chef Becker embarked on a new opening in the Meat Packing District— Abe & Arthur’s—focusing on contemporary riffs of great American classics.

In addition to all of his successes in the restaurant, Franklin is also the organizer and chairman of Autism Speaks to Wall Street, a Celebrity Chefs Gala. Becker’s eldest son, Sean, is on the autistic spectrum and he feels as if it is his duty to educate and raise awareness about autism.

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From early on, David Bouley was strongly influenced by life on his grandparents’ farm, drawing upon their French heritage which instilled a love of the land and the inspiration to cook and enjoy healthful meals.

David studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs. In 1985, he became chef of Montrachet restaurant and in 1987 opened his own restaurant, Bouley, in TriBeCa. Bouley quickly set a new standard for fine dining in America. Among the many accolades earned was a four-star review in the New York Times and several James Beard Foundation awards.

In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a café and restaurant. Following the tragic events of September 11, 2001, Bouley Bakery served as the base of operations to prepare over one million meals for Ground Zero relief workers in conjunction with the Red Cross. It re-opened as Bouley Restaurant in 2002, and Bouley Bakery and Market opened in a new location on West Broadway in TriBeCa.

David’s newest venture is Brushstroke Restaurant, a collaboration with the Tsuji Culinary Institute in Japan which will be housed in the former Danube space.

After graduating from the Culinary Institute of America in 1983, Ed Brown joined New York’s Le Parker Meridian as sous chef at its three-star Maurice Restaurant. Two years later, he traveled to Paris to work at the famous Michelin three-star Lucas Carton as Chef de Partie Tournant. Ed joined the venerable Restaurant Associates in 1990, spending 14 years as Executive Chef of The Sea Grill. During Ed’s tenure Esquire magazine deemed The Sea Grill “one of the best restaurants in the world” and Brown, “perhaps the most impressive talent in his field.” Ed has earned an impressive number of stars from the New York Times, fourteen in all.

Ed’s star status also shines in the media world with frequent appearances on NBC’s The TODAY Show. In addition, Ed authored The Modern Seafood Cook, a comprehensive look at how to buy, handle and prepare seafood. He also participated as a contributing author for the new Joy of Cooking, and wrote the forward for celebrated Chef Pierre Franey’s last edition of 60 Minute Gourmet.

Maneet Chauhan’s culinary career began after she graduated from the top of her class at the WelcomGroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. She then interned at India’s finest hotels and kitchens, including the Taj Group, Oberoi Hotels and Le Meridian. Chauhan came to the United States in 1998 to attend The Culinary Institute of America (CIA) in New York, where she graduated with high honors and swept all the awards of her batch. She has recently been lauded as one of the “World’s Best Chefs” by the CIA, an honor from this leading culinary institution.

As executive chef of Vermilion NYC & Chicago, Maneet Chauhan is at the helm of both kitchens in executing the Indian-Latin cuisine pioneered by concept originator and owner Rohini Dey. A unique and talented chef, Maneet enjoys taking the best of both cuisines and melding them. Maneet’s ongoing research and trials and zest for experimenting play an invaluable role in the evolution and execution of this innovative cuisine, which is based on both historical and geographical cross-influences. For its pioneering cuisine and women-led executive team, Vermilion has been hailed by the Wall Street Journal, Gourmet, Fortune, Esquire and many others.

Executive Chef Patricia Clark has an eclectic 20-year background including work in 4 star restaurants in rural Italy, private parties in Western Europe and all over the coastal US including San Francisco, Los Angeles, Boston, Portland and New York City. She specializes in creating custom multi-course dinner parties and cocktail style events that utilize locally sourced, seasonal ingredients and classic techniques. Patricia has volunteered on organic farms and is an avid supporter of the slow food movement.

Patricia has a classic French cooking degree from the Le Cordon Bleu Culinary Arts program and incorporates traditional cooking techniques with a fresh, healthy and modern style.

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Natural Gourmet Kitchen’s chef and founder, Alexis Colantonio, focuses primarily on preparing whole foods that incorporate fresh, seasonal, local and organic ingredients to provide clients with food that tastes delicious and is health supportive. Alexis received a formal culinary education from the Natural Gourmet Institute for Health and Culinary Arts and worked at the five-star restaurant L’Etoile in Edgartown, Massachusetts.

Alexis prepared food for 15 years in a Mediterranean household. This high-energy environment consisted of three generations of cooking styles using homegrown garden foods, homemade wine and locally grown products whenever possible. Pasta, bread, jam, pickled products, cured meat and all types of preserved food goods were either prepared at home or by neighbors. Similarly, finfish, shellfish and wild foods such as mushrooms, edible flowers, beach plums, sea rocket, dandelion greens and the like were caught or gathered in season and incorporated into daily table fare.

Since moving to Manhattan, Alexis created Natural Gourmet Kitchen to bring her talent and experience to her private chef and catering clients.

Karen DeMasco never set out to be a chef. As a young transplant to New York City struggling to make ends meet with a job in publishing, she and a friend came up with the idea of catering opening-night parties to make some extra money. Karen enrolled in weekend classes at the New York Restaurant School and ended up falling in love with the culinary arts.

Karen has worked in some of New York City’s most beloved kitchens, including Chanterelle Restaurant, Alison on Dominick, Gramercy Tavern, and Tom Colicchio’s Craft, Craftbar and ‘wichcraft.

Karen was the only pastry chef included in New York Magazine’s Best Chefs roster in 2003 and was named Outstanding Pastry Chef by the James Beard Foundation in 2005. DeMasco’s first book, The Craft of Baking, was published by Clarkson Potter in October 2009.

In May 2009 Karen joined Chef Andrew Carmellini to create breads, pastries and desserts for Locanda Verde, his rustic Italian restaurant in The Greenwich Hotel. A take-away café that opens onto Greenwich Avenue showcases her breakfast pastries and desserts with espresso and fine coffee.

Ricky Estrellado’s passion for cooking began at an early age in his native Philippines. As a very young man he worked at Grand Air Caterers preparing meals for a diverse clientele including Malaysian Airlines and United Airlines. Ricky realized that food was his one true calling and left the Philippines for culinary school in New York City.

Ricky immersed himself in school, graduating first in his class at the New York Restaurant School in 1994. After a short stint at Montrachet in Tribeca, owner Drew Nieporent brought Ricky to join his team for a new restaurant he was opening called Nobu. The rest is history. Nobu’s new style Japanese cuisine has won virtually every major culinary accolade and is recognized worldwide.

Ricky quickly worked his way up from prep cook to Chef de Cuisine of Nobu New York. He assisted in the opening and training of staff for Nobu Next Door in 1998 and Nobu Las Vegas in 1999. He is currently responsible for the hot kitchens of both Nobu New York and Nobu Next Door as Executive Chef.

As a child growing up in New York’s rural Hudson Valley, Robb Garceau was exposed to fresh, seasonal local produce at a very young age. His parents, avid gardeners with a passion for travel, always encouraged Robb to explore the offerings of the family garden, nearby farms, and the unique cuisines found around the country.

While studying environmental science for three years at SUNY Plattsburgh, Robb continued to feed his interest in food and cooking working in various restaurant kitchens during summers. He eventually left college to pursue his passion and enrolled in the New England Culinary Institute. Upon graduation in 1996, Robb moved to New York after accepting a position at Jean-Georges, where he worked his way through four stations in two years before moving to the kitchen of sister restaurant Vong.

In 2000, Robb decided to pursue a new challenge – catering – and in 2006, Robb was named the Executive Chef of Hudson Yards (HY), Danny Meyer’s fine dining catering company. Offering a fresh approach to catering, HY is committed to providing its guests with the excellent cuisine and warm hospitality they have come to expect from Union Square Hospitality Group.

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Chef Jacques Gautier’s restaurant Palo Santo operates out of the ground floor of a Brooklyn brownstone. His eclectic take on traditional Latin American Cuisine draws influence from Caribbean family roots. In 1998 he completed the chef training program at The Natural Gourmet Institute. At age twenty Chef Gautier was invited to cook at the James Beard House—he remains the youngest to have received that honor.

Before opening his own restaurants, he worked in the renowned kitchens of Vong in New York and Azie in San Francisco. Gautier spent most of 2004 traveling and working as a wine maker’s assistant in Argentina. During his travels he conducted an intensive study of South American wine and per fected the Latin market cooking that Palo Santo offers on a daily changing menu.

Charles Grund, Jr. was born and raised in Chicago. From the ages of 7-9 he lived in San Antonio, and has fond childhood memories of Texas. He started cooking at the age of 4 with his grandmothers, and has been cooking barbecue with his father and grandfather ever since he can remember.

He started his professional career in the culinary industry in 1997, and has worked in kitchens with venerated chefs like Charlie Trotter, Grant Achatz and Rick Tramanto. Before joining Hill Country in December 2008, Charles was most recently the Corporate Chef for New York City Restaurant Group. In 2007 he served as Executive Chef at the Russian Tea Room in New York. Prior to that, from 2005 to 2006, Charles was Executive Sous Chef at Blue Water Grill in Chicago and Blue Fin in New York City—both part of the B.R. Guest Company.

Growing up near the beach in Perth, Australia, Hopson began working nights in the kitchen of a local restaurant so that he could surf by day. He soon found himself enjoying the creative aspects of cooking as much as he loved riding the waves. Before long, he enrolled in a culinary apprenticeship at a local hotel and then moved around Australia working in several hotel kitchens in Queensland and Sydney. Eager to expand his culinary knowledge, Hopson traveled to Europe where he sharpened his skills in the prestigious kitchens of Restaurant Troisgros, Restaurant Guy Savoy and Lucas Carton, in Paris. Hopson eventually left Paris, ultimately setting his sights on New York City. He accepted a position at Artisanal, where he was quickly promoted to chef de cuisine, a position he next held at Picholine. Seeking a new challenge, Hopson left Picholine to join One if by Land, Two if by Sea.

At Le Cirque, Hopson continues to uphold the legendary restaurant’s classical culinary style while adding his own modern perspective. By incorporating global flavors and techniques, he creates dishes that are both approachable and refined. His culinary philosophy is simple: provide guests with what they want, while adding a personal touch and memorable elements to each dish.

As executive pastry chef of New York’s Le Bernardin, Michael Laiskonis produces delicate desserts that are a flavorful balance of art and science. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work has also helped the restaurant maintain four stars from the New York Times and three stars from the esteemed Michelin Guide.

In his five year tenure as pastry chef at Tribute in Detroit, Pastry Art and Design twice named him one of the “10 Best Pastry Chefs in America”. Now at Le Bernardin since 2004, Eric Ripert, executive chef and co-owner, says, “Michael’s sensibilities perfectly complement the Le Bernardin style of light, inventive, and elegant food.”

Laiskonis was named Bon Appétit’s 2004 Pastry Chef of the Year. His consulting projects include an ongoing collaboration with the Ritz Carlton hotels in Grand Cayman, Washington DC, and Philadelphia, as well as work with the National Peanut Board and several pastry shops throughout Japan. In 2008, Laiskonis became a featured contributor to Gourmet.com and joined the ranks of chef-bloggers, with two sites: mlaiskonis.com and michael-laiskonis.com.

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Chef Anita Lo, a second generation Chinese-American, grew up with her family in Birmingham, Michigan and fostered an interest in food at a young age. Lo accepted her first kitchen job as garde-manger at Bouley, but after a year, she decided to move to Paris and enroll in Ecole Ritz-Escoffier, where she graduated first in her class with honors. Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle. She defined her culinary style during two years at Mirezi, where she earned a two-star review from the New York Times. Lo then traveled to Southeast Asia and in 2000, opened Annisa, whose name means ‘’women’’ in Arabic. It was an instant hit, earning a two-star review from the New York Times. Food & Wine magazine named her one of ten “Best New Chefs in America” in 2001, and the Village Voice proclaimed Lo as “Best New Restaurant Chef.”

In June 2009, after nearly ten years in business, Annisa suffered an unfortunate blow—a fire destroyed the restaurant entirely. This month, after a complete renovation of the original Barrow Street location, Lo will reopen Annisa.

Beginning with a stint at Le Cirque where he worked with revered Chefs Alain Sailhac and Daniel Boulud, Chef Michael Lomonaco has always created bold and flavorful fare. In 1989, Lomonaco took the helm at The 21 Club, turning the staid restaurant into a world class dining destination. After that, he moved up—literally, as the executive chef of Windows on the World.

At the helm of his own restaurant for the first time, the opening of Porter House New York at Time Warner Center is Lomonaco’s sophisticated re-imagining of the steakhouse.

As the television host for Epicurious, the Travel Channel’s acclaimed food program, Michael has brought millions of Americans into discussions with the world’s best food personalities. In addition to appearances on The Today Show, and In Julia’s Kitchen with Master Chefs, Michael is also the author of The 21 Cookbook and co-author of Nightly Specials.

Michael, strongly dedicated to community support, co-founded the Windows of Hope Family Relief Fund, which gathered aid for restaurant workers’ families in the wake of September 11, 2001. In addition, he participates in cooking demonstrations and events that benefit important causes, including City Harvest and Share Our Strength.

Pastry Chef Anne-Marie Noonan’s interest in the pastry arts began at the age of 8 when her mother baked her a castle cake and presented it to her in front of all her friends. It was at that moment her life-long love of pastry began. When her mother retired from the castle cake business, Anne-Marie became responsible for all the cookies and cakes made in the household.

Determined to pursue her love of baking as a career, Noonan received her formal pastry training from the Institute of Culinary Education (formerly Peter Kump’s) in 1993. Following completion of the program at ICE, she began her career with an internship at Les Friandises and stints at Iridiuim and One Fifth Avenue.

In 1995 Anne-Marie became the executive pastry chef at the Bryant Park Grill and immediately felt at home. She has been there ever since and has continued her culinary education with classes at the Notter School of Confectionary Arts, The Culinary Institute of America and via trial and error. She has developed cakes and desserts for such luminaries as Harry Belafonte and designer, Norma Kamali.

Lush Candy is the brainchild of Laurie Freeman Pauker, a mom and new product developer who started making and selling her Lush English Toffee when she couldn’t find any candy that she liked. Blessed with a sweet tooth she couldn’t outgrow and equipped with a product developer’s keen sense of “how to”, Laurie started creating her own confections several years ago. A family tradition of German and Russian pastry making inspired her approach to the sweet science.

Eager to expand her repertoire, Laurie studied chocolate and confections at the University of Wisconsin-Madison in conjunction with Retail Confectioners International (RCI); at University of California - Davis with Richardson Researches; and at the Institute of Culinary Education (ICE) in New York. Laurie loves experimenting with new confections and administering the results to a built-in team of taste testers, her husband and three teenage sons. Her niece, Shiori, is a student at the Cooke Center.

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After graduating from the Culinary Institute of America, Chef Bill Telepan furthered his formal education at some of the world’s top kitchens, including an apprenticeship at Michelin three-star Alain Chapel in Lyons, and training with Daniel Boulud at Le Cirque and Gilbert Le Coze at Le Bernardin. Bill later spent four years as the executive chef at Gotham Bar & Grill.

Telepan joined JUdson Grill in 1998, earning JUdson its glorious three-star rating from the New York Times. In that review, Ruth Reichl described Bill’s cooking as “extremely eloquent; each of those unassuming dishes roar with flavor, and the minute you finish one bite you instantly want another”. Jonathan Gold described his cooking in Gourmet Magazine as “like listening to a Haydn string quartet doubled at the octave”. Telepan has written a book entitled Inspired by Ingredients to present his unique cooking style. He also serves on the Chef’s Advisory Board of the Institute of Culinary Education, City Harvest’s Restaurant Board, and is a board member of Wellness in the Schools.

In December of 2005, Bill opened his eponymous restaurant ‘Telepan’ at 72 West 69th Street on the Upper West Side. Telepan was voted “Best Newcomer” by the Zagat Guide for 2007.

Although Mark Tarlov is the new kid on the wine block with his Evening Land Vineyards, the New York native is no newcomer to all things wine, especially Burgundy and Pinot Noir produced in California and Oregon. Despite his passion for Pinot, he comes to the wine industry from an unusual route, including the U.S. Supreme Court (he wrote speeches for Justice Warren Burger), contract negotiator for movie studios, movie producer and director.

Tarlov is a creative thinker who is not hindered by all things he can’t do in the creation of his wine portfolio. He has put together a series of top quality vineyards in California and Oregon to make his wines, plucked some famous names in the industry to help, and started a private label of wines especially made for high-caliber restaurants, thus fast-tracking his wines out of obscurity right off the bat.

Evening Land Vineyards grows estate Pinot Noir from several highly acclaimed terriors—the Sonoma Coast (Carl Myers Vineyard and Occidental Vineyard), Santa Rita Hills (Looking Glass Vineyard in Santa Barbara County) and in the Willamette Valley of Oregon (Seven Springs Vineyard in the Eola Hills). Evening Land is dedicated to terroir and the expression of the vineyard in the glass.

Kahlil and Casey Lozoraitis, the husband-and-wife team who started Parlay Winery, have released the new production of their Rosé of Pinot Noir “Festival Cuvée”. They also created Rosé of Pinot Noir “Feast” and a Sauvignon Blanc in response to customer demand.

“Wine-making is a family business. Whether we’re working in my parents’ vineyard or producing wine together, my husband and I are passionate about providing approachable, fun and reasonably priced wines,” said Casey Lozoraitis.

Parlay offers a choice of Rosé styles. The signature “Festival Cuvée” is produced with Pinot Noir grapes from Sonoma County. Aged in new oak, this wine is full-bodied and fruit-forward with notes of berries, apricot and a hint of spice. Rosé of Pinot Noir “Feast” is crafted from the finest grapes from Carneros. With a crisp delicate body and fresh berry flavors, it compliments a wide variety of cuisines, making it a superb food wine. Parlay Sauvignon Blanc was an inspired creation, prompted by the opportunity of acquiring very special fruit. Made from Russian River Valley grapes grown in a cool coastal climate, this wine tempts with layers of honeysuckle and pear that are filled out with a pleasing acidity.

Loca Linda wine is the passion project of Brian Smith, Sommelier and Wine Director of Clo Wine Bar at the Time Warner Center. Nestled among some of the city’s finest restaurants, Clo Wine Bar combines sleek, modern design and technology to present a curated collection of 100 wines by the glass. The virtual wine list on a touch screen interactive table provides access to information on the wines including origin, stylistic cues and tasting notes.

When Brian made his first trip to Mendoza, he instantly fell in love with the people and the old vine vineyards. It was on his first night that he heard the local phrase ‘Loca Linda’, a compliment meaning ‘crazy in a good way’. Loca Linda offers hand-picked, hand sorted wines of balance and elegance. The inaugural release consists of a highly aromatic 2009 Torrontes from the high altitude vineyards of La Rioja and an elegant 2008 Malbec from the Vista Flores sub-district of Mendoza.

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San Polino Estate sits peacefully atop a hill, only minutes from Montalcino. The estate commands breathtaking views of the surrounding valleys and hills of Southern Tuscany. Here Luigi (Gigi) Fabro and his lovely wife Katia Nussbaum nurture the earth to produce the revered Brunello wine, the premier expression of the Sangiovese grape.

Gigi and Katia bought San Polino in 1990. The land was virgin, covered only in ancient olive trees, grassy fields, brambles and helichrysum—Greek for spun gold. They began their partnership with the land by making olive oil.

San Polino produces 15,000 bottles annually, 8,000 of which are Brunello di Montalcino. The farm is certified organic to European Union standards. Katia and Gigi run the farm on strongly biodynamic principles. They use no sulphur whatsoever in the vineyards and very little in the winery. Needless to say, they do not use any pesticides, herbicides, or fungicides in the fields. This devotion to purity has produced medal winning wines of global critical acclaim. This wine tasting was generously donated by Christine and Kevin Hennessey.

Roger has the distinction of being one of only 180 Master Sommeliers worldwide. The recipient of many prestigious awards, he was recognized by the James Beard Foundation in 1996, winning the Outstanding Wine Service Award. In 1995, he was honored as Best Sommelier by the New York Press, and in 2001, he was awarded Restaurant Wine & Spirits Professional of the Year by Santé Magazine. Most recently, in 2008, Roger was named Sake Samurai, a prestigious honor from The Japan Sake Brewers Association, a title currently bestowed to only 22 experts in the world, and only 8 outside Japan.

Prior to joining Porter House New York, Roger worked for 16 years at the famed Chanterelle Restaurant. At Chanterelle, in addition to providing guests with sensational wine pairings, he planned and coordinated sell-out wine dinners.

He was the Master Sommelier at Tse Yang, a restaurant noted for haute Mandarin cuisine with an acclaimed wine list; Restaurant Director at l’Ecole—the restaurant of the French Culinary Institute, and the Sommelier at Hotel Parker Meridien in New York. Currently, Roger is an Adjunct Assistant Professor on Wine Education at the New York City College of Technology, CUNY.

This evening Roger will be pouring Mahua Sauvignon Blanc and Veramonte Cabernet Sauvignon, which were generously donated by Southern Wine & Spirits.

San Polino EStatE

Thank you to Mucca Design for donating their creative services for the design of the promotion materials for the gala.

Loeb & Loeb LLP June Eichbaum & Kenneth I. Wirfel

Morgan Stanley

American Express

Deborah E. Cooper & Daniel S. Sternberg

Goldman Sachs

Moody’s

PricewaterhouseCoopers

Karen & Tom Robards

The Saxe Family

Lisa & John Westlake

Wendy Banner & Geoffrey Wiener

Ms. Susan Bhyunn

Ellen J. Bickal & Gary W. Bieber

Cleary Gottlieb Steen & Hamilton LLP

Covington & Burling LLP

Gay Ebers-Franckowiak

Carlie & Neal Garonzik

Christine & Kevin Hennessey

Patricia Nooy & Roger Miller

Janet & David Offensend

Louise Parent & John Casaly

Susan & Bill Rifkin

Eileen Caulfield Schwab

Skadden, Arps, Slate, Meagher & Flom LLP

Barbara Wolf & Dag Folger

Barbara & Michael Zimmerman

Jo Ann M. Beltempo

David Brodsky

Susan Caruso-Green

Anne Dayton

Barbara & Michael Gross

Elizabeth & Karl Kahler

Renee Khatami & John MacArthur

Margot & Ed Levy

Pam & Jeff Lieberman

Nancy & Daniel Neff

Joyce & Daniel Pariser

Kelly & Rose Marie Smith

Michael Termini, PsyD

Nicole & David Wachter

Helen Lee-Warren

Shirley & Michael Wise

Beth Ackerman Bolander

Valerie Boom & James Gunderson

Carlene & Mark Braithwaite

Anna & Thomas Bryan

Christina Clayton & Stanley Kolber

Carol & Jim Dillon

Kathy & Larry Dunne

Mr. & Mrs. Gerrald Giblin

Veronica Gillotti

Harriette Heller & Carl D. Bernstein

Cory & Art Henkel

Anita & Richard Inz

Karin S. Katz

Laurin & Norman Kleiman

The Law Offices of Lauren Baum, PC

Edna Leib

Kate & Joel Millonzi

Debbie & Andrew Morris

Nancy & Paul Novograd

Elizabeth Ostrow & Andrew Buchsbaum

Cindy Pinter

Mary Ann Policastro

Cynthia & Gerald Rothstein

Diane & Ron Russo

Patricia Schaefer & Tom Fahey

Amy & Josh Schindler

Sharon Stein

Patricia Thakkar

Maddy Weinstein, Larry Weinstein & Andy Weinstein

Steven Wils

Kim Albright & Michael Dow

Ellen K. Banner

Marjory & Jeff Bauml

Janet Bickal

Linda & Donald Burke

De Feis O’Connell & Rose, P.C.

Edmund C. Duffy

Lizanne Fontaine & Bob Buckholz

Mona & Oz Hanley

Robin Henry

Mary Herms & Ryan Marshall

Shelly & Michael Kassen

Mr. & Mrs. Edward C. Lord

Elizabeth Lunbeck & Gary Gerstle

Barbara Marcus & Michael Pollack

Jennifer Levy Markowitz

Alexandra & Alan Murray

Jane B. & Dr. Ralph A. O’Connell

Elizabeth & Jeff Peek

David & Ilyse Schaefer

Jamie Sildar

Donna Vilardi

Kevin John Walsh

Mark S. Weiss

Jana Agopian

Wendy Banner* and Geoffrey Wiener

Brittany Barnes

Marcia and Michael D. Beck*

Ellen Bickal, Esq.* and Gary W. Bieber

Kathleen B.* and Chris Boak

Cheryl Boucher

Carlene Braithwaite

Sapna Champaneria

Deborah E. Cooper, Esq.

and Daniel S. Sternberg, Esq.

Emily Cozart-Mason

Carol and James Dillon

June Eichbaum and Kenneth I. Wirfel, Esq.*

Kristen Eikenberry

Carlie and Neal Garonzik

Anne Halligan

Christine* and Kevin Hennessey

Karin Katz

Dr. Kristie P. Koenig* and John McKenna

Pam and Jeffrey Lieberman

Marcela Maldonado

Debra Morris

Alexandra Murray

Patricia Nooy and Roger W. Miller*

Louise M. Parent and John Casaly

Elizabeth Ostrow

and Andrew Buchsbaum

Joyce Pariser

Cindy Pinter

Susan and William Rifkin

Karen* and Tom Robards

Phyllis K. Saxe, Esq.*

Patti Schaefer

Amy and Joshua Schindler

Eileen Caulfield Schwab, Esq.*

Susan Shapiro

Gayle Spear and David Eisen

Michael Termini, PsyD

Margie and Nate Thorne

Helen Lee-Warren

Lisa Westlake*

Barbara Wolf

Pia and Jimmy Zankel

Barbara and Michael Zimmerman

*Denotes Cooke Board Member