2019 WINTER FEST TALENT

 
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CHEF STUART BRIOZA & CHEF NICOLE KRASINSKI

STATE BIRD PROVISIONS | THE PROGRESS

SAN FRANCISCO, CALIFORNIA

Stuart attended of the Culinary Institute of America in Hyde Park New York, where he graduated with top honors. He then began his cooking career in the 1990’s working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant. Nicole’s pastry and baking skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey.

When it comes to culinary power couples, Stuart Brioza and Nicole Krasinski are definitely among the coolest. They are the chef-owners of two of San Francisco’s most exciting restaurants: State Bird Provisions, which specializes in small plates served up dim-sum style (try the quail), and The Progress, a theatre-turned-eatery that offers a prix fixe, tasting-menu-style dining experience with plenty of quirkiness mixed in. 

With a never-ending list of accolades—including being named best chefs of the Western United States by the James Beard Foundation in 2015—their unabashed creativity and ability to offer two distinct and dynamic culinary experiences has not gone unnoticed.

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Andy Peay | OWNER, PEAY VINEYARDS

SONOMA, CALIFORNIA

Andy started Peay Vineyards with his older brother, Nick, in 1996. Their goal was to make wines that capture the purity and unique sense of place like the great wines they enjoyed drinking from the Old World. To that end, the brothers decided it was critical for them to own and farm their own grapes in a climate much cooler than they had experienced in the New World. In 1996, they purchased an old sheep ranch on a ridge overlooking the Pacific Ocean on the extreme West Sonoma Coast - where folks said it was too cold to ripen wine grapes - and began planting in 1998.

Andy’s brother Nick runs the 51-acre vineyard and his wife, Vanessa Wong - former winemaker at Peter Michael with stints at Château Lâfite Rothschild and Domaine Jean Gros - makes the wine. In addition to working in the vineyard during harvest, Andy handles all sales, marketing, finance, and just about anything else required to spread the gospel of Peay Vineyards. Amen.

Peay Vineyards was the first to grow grapes in the northwestern corner of the West Sonoma Coast. The 50 acre vineyard lies at 600 feet elevation, 3 miles from the chilly Pacific Ocean. A cool afternoon ocean wind, our placement in the cold coastal inversion layer produced by the Pacific Ocean, and our ancient marine soils allow us to produce wines of elegance, intensity and focus.

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Drew Nieporent

JHFW Culinary Director

Owner, Nobu and Bâtard, New York, NYC

Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.

Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.


 
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BIG WINES, SMALL PLATES

HOSTED BY JACKSON HOLE MOUNTAIN RESORT

Chef STUART BRIOZA, STATE BIRD PROVISIONS | THE PROGRESS, SAN FRANCISCO, CA

CHEF NICOLE KRASINSKI, STATE BIRD PROVISIONS | THE PROGRESS, SAN FRANCISCO, CA

ANDY PEAY, PEAY VINEYARDS | SONOMA, CA

CHECK BACK SOON FOR OTHER ADDITIONS!

DINNER PRESENTED BY

MICHAEL BRITTON, JACKSON HOLE MOUNTAIN RESORT


TASTE OF TETON VILLAGE - Best of Après Ski

HOSTED BY FOUR SEASONS RESORT JACKSON HOLE

MUSIC PROVIDED BY ROCKY VERTONE 

WINE, BEER, & SPIRITS

PEAY VINEYARDS

CHECK BACK SOON FOR MORE UPDATES!

RESTAURANTS & BENEFICIARY

CHECK BACK SOON FOR UPDATES!


SPIRIT TASTING

CHECK BACK SOON FOR UPDATES!


WINE DINNER AT 9,000FT

HOSTED BY JACKSON HOLE MOUNTAIN RESORT 

Chef STUART BRIOZA, STATE BIRD PROVISIONS | THE PROGRESS, SAN FRANCISCO, CA

CHEF NICOLE KRASINSKI, STATE BIRD PROVISIONS | THE PROGRESS, SAN FRANCISCO, CA

ANDY PEAY, PEAY VINEYARDS | SONOMA, CA


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THANK YOU TO OUR GENEROUS SPONSORS

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