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SAVOR THIS
October 2009 • Volume 1 • Issue 2 • A monthly publication of The American Institute of Wine & Food
GAIL SIMMONS
AIWF’s Newest Ambassador
REMEMBERING
JULIA CHILD
Co-Founder AIWF
AUTUMN IN NEW BRUNSWICK
SAVOR THIS Is a publication in association with
The American Institute of Wine & Food founded in 1891.
Editors
Beth Lane
Amy J. Williams
Art Direction & Design
Iatesta Design
Contributing Writers
John Blanchette
Frank Giaimo
Beth Lane
Amy Williams
The AIWF National Board
Lisa A. Lipton, National Chair – San Diego
Mary J. Chamberlin, Vice Chair – Monterey Bay
Andre R. Jaglom, Esq., Secretary – New York
George Linn, Treasurer – NorCal
Frank Giaimo, Chapter Council Chair – NorCal
Gary Martin, Chapter Council Vice Chair – Dayton
Scott J. Hunt, Chapter Council Representative – New York
Carolyn J. Margolis
Chapter Council Representative – National Capital
D. E. FitzGerald
Chapter Council Representative – Orange County
M. Jean Schultz
Chapter Council Representative – Santa Barbara
Riva Eichner Kahn, Days of Taste® Chair – Baltimore
GAIL SIMMONS
WELCOME
FOOD & WINE Special Projects
The American Institute of Wine & Food
would like to welcome you to our
second issue of Savor This. This issue
will feature one of our founding
members: Julia Child, our newest
Ambassador Gail Simmons, new gift
ideas, member benefits and information
about the 2010 National Leadership
Conference in Napa, California.
The AIWF National office is always
looking for new and fun ideas to share
with its members and welcomes
suggestions and feedback. Please call
or email the National Office. We look
forward to hearing from you.
Thank you,
AIWF National
CONTENTS
1
Gail Simmons - Our Newest Ambassador
2
Remembering our Founders - Julia Child
6
Julia’s Kitchen
7
Recipes from Julia Child
Deborah McKeever, Membership Chair – Dallas/Ft. Worth
Michael Green – New York
Allen Susser – South Florida
George Temel – South Florida
THE AIWF National Office
Amy J. Williams, Executive Director
11
Autumn in New Brunswick
David A. Bernahl II
Co-Founder Coastal Luxury Management
14
Harvest: Farm-to-Table Recap
Robert Weakley
Co-Founder Coastal Luxury Management
16
The History of Oktoberfest
18
Chapter Spotlight: Northern California
21
The AIWF Organization/Chapter Events
22
The AIWF Member Benefits
26364 Carmel Rancho Lane, Suite 201
Carmel, CA 93923
SAVOR THIS • OCTOBER 2009
The American Institute of Wine & Food
is delighted to introduce Gail Simmons
as one of our newest Ambassadors.
Gail Simmons joined FOOD & WINE in 2004 and
handles special projects for the magazine, acting
as liaison between the marketing and editorial
teams on magazine events and chef-related
initiatives. During her tenure at the magazine, she
has been responsible for the annual FOOD &
WINE Classic.
Beth Lane, Chapter & Member Administrator
(831) 250-7739
(800) 274-2493 toll-free
(831) 622-7783 fax
[email protected]
www.aiwf.org
“I am thrilled to join AIWF and
play a larger role in supporting its
vision. Its core values are more
relevant than ever as we all
manage our busy daily lives:
sharing knowledge, encouraging
health, promoting leadership, and
rallying community around and
through a love of great food and
drink. I especially look forward to
participating in Days of Taste® and
hope to assist in garnering much
deserved national recognition for
this outstanding initiative. The
chance to impact the lives of
young people and help them
make better food choices, which
affect not only their lives but
the larger world is not only
exciting but imperative.”
www.aiwf.org
Gail lends her strong culinary expertise as
permanent judge on BRAVO’s Emmy Award–
winning series Top Chef, now in its sixth
successful season. The series is rated the #1 Food
Show on cable television. In addition, she also
makes frequent appearances on television and at
www.aiwf.org
events, and appeared as a speaker at this
summer’s FOOD & WINE Classic in Aspen.
Prior to joining FOOD & WINE, she was the
special events manager for Chef Daniel Boulud’s
restaurant empire. She began her career writing
about food in Toronto, Canada and received her
formal culinary training at what is now the
Institute of Culinary Education in New York. Gail
trained at both Le Cirque 2000 and Vong
restaurants, and then worked for food critic
Jeffrey Steingarten at Vogue. She has contributed
to several cookbooks, including It Must’ve Been
Something I Ate by Jeffrey Steingarten, Chef
Daniel Boulud: Cooking in New York City and The
New American Chef, by Andrew Dornenburg and
Karen Page.
Gail lives in NY City with her husband Jeremy.
SAVOR THIS • OCTOBER 2009
1
REMEMBERING OUR FOUNDERS
Our Beloved Julia
Julia Child (August 15, 1912 – August 13, 2004)
was an American chef, author and television
personality. She introduced French cuisine and
cooking techniques to the American mainstream
through her many cookbooks and television
programs, notably The French Chef which
premiered in 1963. Her most well-known
cookbook is Mastering the Art of French
Cooking, published in 1961. Biography courtesy
of Wikipedia.com.
CHILDHOOD AND EDUCATION
"I was 32 when I started cooking; up until then, I just ate." – Julia Child
Dear Readers:
The next several issues of Savor This will feature
the three primary founders of The American
Institute of Wine & Food, Julia Child, Robert
Mondavi and Richard Graff. With its founding
mission being to enhance the understanding,
appreciation, and quality of wine and food. Julia
Child revolutionized the culinary world with her
lively personality and fine, but approachable
cooking style. Through her cookbooks and
television shows, she empowered Americans to
cook by encouraging them to prepare and enjoy
food in everything she did.
Many of you had the fortunate opportunity to
meet and get to know Julia, as she was a big part
of The AIWF Organization for many years – she is
truly missed.
Amy Williams
Executive Director, AIWF National
2
SAVOR THIS • OCTOBER 2009
Child was born Julia Carolyn McWilliams to John
and Julia Carolyn ("Caro") McWilliams in
Pasadena, California. The eldest of three children,
she had a brother, John III, (1914–2002), and a
sister Dorothy D. (1917–2006). Child was raised
in a well-to-do family where she ate traditional
New England food prepared by the family cook.
She attended Westridge School, Polytechnic
School from fourth grade to ninth grade and then
The Branson School in Ross, California, which was
at the time a boarding school. At 6’2” tall, Child
played tennis, golf, and basketball as a child and
continued to play sports while attending Smith
College, where she graduated in 1934 with a
Bachelor of Arts degree in English. Following her
graduation from college, Child moved to New
York City, where she worked as a copywriter for
the advertising department of upscale homefurnishing firm W. & J. Sloane. Returning to
California in 1937, she spent the next 4 years writing
for local publications and working in advertising.
WORLD WAR II
After the bombing of Pearl Harbor, Child joined
the Office of Strategic Services (OSS) after finding
that she was too tall to enlist in the Women's
Army Corps (WACs) or in the U.S. Navy.
www.aiwf.org
Beginning her OSS career at its headquarters in
Washington, Child worked directly for the head
of OSS, General William J. Donovan. Working as
a research assistant in the Secret Intelligence
division, she typed ten thousand names on white
note cards used to keep track of officers. For a
year she worked at the OSS Emergency Rescue
Equipment Section (ERES) in Washington, D.C. as
a file clerk and then as assistant to developers of
a shark repellent needed to ensure that sharks
would not explode ordnance targeting German
U-boats. In 1944 she was posted to Kandy,
Ceylon (now Sri Lanka), where her responsibilities
included
"registering,
cataloguing
and
channeling a great volume of highly classified
communications" for the OSS's clandestine
stations in Asia. She was later posted to China,
where she received the Emblem of Meritorious
Civilian Service as head of the Registry of the OSS
Secretariat.
Following the war she married Paul Cushing
Child on September 1, 1946 in Lumberville,
Pennsylvania, and the couple moved to
Washington, D.C. Paul Child, a New Jersey native
who had lived in Paris as an artist and poet, was
known for his sophisticated palate. He joined the
United States Foreign Service and introduced his
wife to fine cuisine. In 1948 they moved to Paris
after the US State Department assigned Paul
there as an exhibits officer with the United States
Information Agency. The couple had no children.
Simone Beck who, with her friend Louisette
Bertholle, was writing a French cookbook for
Americans. Beck proposed that Child work with
them to make it appeal to Americans.
In 1951 Child, Beck and Bertholle began to teach
cooking to American women in Child's Paris
kitchen, calling their informal school L'Ecole des
Trois Gourmandes (The School of the Three Food
Lovers). For the next decade, as the Childs moved
around Europe and finally to Cambridge,
Massachusetts, the three researched and
repeatedly tested recipes. Child translated the
French into English, making the recipes detailed,
interesting, and practical.
BOOKS AND TELEVISION
The three would-be authors initially signed a
contract with publisher Houghton Mifflin, which
later rejected the manuscript for being too much
like an encyclopedia. Finally, when it was first
published in 1961 by Alfred A. Knopf, the 734page Mastering the Art of French Cooking was a
best-seller and received critical acclaim that
derived in part from the American interest in
French culture in the early 1960s. Lauded for its
helpful illustrations, precise attention to detail
and for making fine cuisine accessible, the book is
still in print and is considered a seminal culinary
work. Following this success, Child wrote
POST-WAR FRANCE
Child repeatedly recalled her first meal in Rouen
as a culinary revelation; once, she described the
meal of oysters, sole meunière and fine wine to
The New York Times as "an opening up of the
soul and spirit for me." In Paris she attended the
famous Le Cordon Bleu cooking school and later
studied privately with Max Bugnard and other
master chefs. She joined the women's cooking
club Cercle des Gourmettes where she met
www.aiwf.org
Julia Child at home in front of the cameras. (Associated Press)
SAVOR THIS • OCTOBER 2009
3
magazine articles and a regular column for The
Boston Globe newspaper.
A 1962 appearance on a book review show on the
National Educational Television (NET) station of
Boston, WGBH, led to the inception of her
television cooking show after viewers enjoyed her
demonstration of how to cook an omelette. The
French Chef debuted February 11, 1963, on
WGBH and was immediately successful. The show
ran nationally for ten years and won Peabody and
Emmy Awards, including the first Emmy award for
an educational program. Though she was not the
first television cook, Child was the most widely
seen. She attracted the broadest audience with her
cheery enthusiasm, distinctively charming warbly
voice, and unpatronising and unaffected manner.
Child & Company and Dinner at Julia's; at the
same time she also produced what she
considered her magnum opus, a book and
instructional video series collectively entitled The
Way To Cook, which was published in 1989.
IN POPULAR CULTURE
In 1972 The French Chef became the first television
program to be captioned for the deaf, albeit in the
preliminary technology of open captioning.
Child's second book, The French Chef Cookbook,
was a collection of the recipes she had
demonstrated on the show. It was soon followed
in 1971 by Mastering the Art of French Cooking,
Volume Two, again in collaboration with Simone
Beck, but not with Louisette Bertholle, with whom
they had ended their partnership. Child's fourth
book, From Julia Child's Kitchen, was illustrated
with her husband's photographs and documented
the color series of The French Chef, as well as
providing an extensive library of kitchen notes
compiled by Child during the course of the show.
In 1981 she founded the educational American
Institute of Wine & Food in Napa, California, with
vintners Robert Mondavi and Richard Graff to
"advance the understanding, appreciation and
quality of wine and food," a pursuit she had
already begun with her books and television
appearances.
In the 1970s and 1980s she was the star of
numerous television programs, including Julia
4
SAVOR THIS • OCTOBER 2009
Child's last book was the autobiographical My
Life in France, published posthumously in 2006
and written with her husband's great nephew,
Alex Prud'homme. The book recounts Child's life
with her husband, Paul Child, in post-World War
II France.
Julia Child at the Miami Book Fair International of 1989
She starred in four more series in the 1990s that
featured guest chefs: Cooking with Master Chefs,
In Julia's Kitchen with Master Chefs, Baking With
Julia, and Julia Child & Jacques Pépin Cooking at
Home. She collaborated with Jacques Pépin many
times for television programs and cookbooks. All
of Child's books during this time stemmed from
the television series of the same names.
Beginning with In Julia's Kitchen with Master
Chefs, the Childs' home kitchen in Cambridge
was fully transformed into a functional set, with
TV-quality lighting, three cameras positioned to
catch all angles in the room, a massive center
island with a gas stovetop on one side and an
electric stovetop on the other, but leaving the rest
of the Childs' appliances alone, including "my
wall oven with its squeaking door." This kitchen
backdrop hosted nearly all of Child's 1990s
television series.
www.aiwf.org
Child was a favorite of audiences from the moment
of her television debut on public television in 1963,
and she was a familiar part of American culture and
the subject of numerous references. In 1966 she
was featured on the cover of Time with the
heading, "Our Lady of the Ladle." In a 1978
Saturday Night Live sketch, she was affectionately
parodied by Dan Aykroyd continuing with a
cooking show despite profuse bleeding from a cut
to her thumb. It has been told that Julia loved this
sketch so much that she would show it to friends at
parties. Jean Stapleton portrayed her in a 1989
musical, Bon Appétit!, based on one of her
televised cooking lessons. The title derived from
her famous TV sign-off: "This is Julia Child. Bon
appétit!". She was also the inspiration for the
character "Julia Grownup" on the Children's
Television Workshop program, The Electric
Company (1971–1977), and was portrayed or
parodied in many other television and radio
programs and skits, including The Cosby Show
(1984–1992) by character Heathcliff Huxtable (Bill
Cosby) and Garrison Keillor's radio series A Prairie
Home Companion by voice actor Tim Russell. Julia
Child's TV show is briefly portrayed in the 1986
movie, The Money Pit starring Tom Hanks and
Shelley Long; the 1985 Madonna film Desperately
Seeking Susan and the 1991 comedy Don't Tell
Mom The Babysitter's Dead.
In 2009 Child was featured in the film Julie &
Julia, with Meryl Streep portraying Child; see
below for further details.
www.aiwf.org
RETIREMENT
Her husband, Paul, who was ten years older, died
in 1994 after living in a nursing home for five years
following a series of strokes in 1989. In 2001 she
moved to a retirement community in Santa
Barbara, California, donating her house and office
to Smith College. She donated her kitchen, which
Julia & Paul Child in their kitchen
her husband designed with high counters to
accommodate her formidable height, and which
served as the set for three of her television series,
to the National Museum of American History,
where it is now on display. Her iconic copper pots
and pans were on display at Copia in Napa,
California, until August 2009 when they were
reunited with her kitchen at the Smithsonian in
Washington, DC.
She received the French Legion of Honor in 2000
and the U.S. Presidential Medal of Freedom in
2003. Child also received honorary doctorates
from Harvard University, Johnson & Wales
University in 1995, her alma mater Smith College,
Brown University in 1999, and several other
universities.
On August 13, 2004, Child died of kidney failure
at her assisted-living home in Montecito, two
days shy of her 92nd birthday.
SAVOR THIS • OCTOBER 2009
5
JULIA’S KITCHEN
JULIA CHILD'S FAVORITE ROAST CHICKEN
Wash the chicken rapidly inside and out with hot water and
pat thoroughly dry. For easier carving, cut out and discard
the wishbone. Pull the neck skin up over the breast and
secure it to the back with a toothpick. Salt and pepper the
cavity and spoon in the cooked vegetables, a handful of
parsley stems and celery leaves and the lemon slices.
Massage the chicken all over with 1 tablespoon of the
butter then truss it. (Alternatively, tie the ends of the
drumsticks together and tuck the wings under the body)
Preheat oven to 425F. Choose a flameproof roasting pan
that is 1 inch larger than the chicken. Salt the bird all over
and set it breast up on a rack in the pan.
Roast the chicken in the oven for about 1 1/2 hours, as
follows:
AT 15 MINUTES: Quickly brush the bird with the remaining
1/2 tablespoon of butter. Scatter the sliced vegetables
Photo and facts from Smithsonian National Museum of American History.
The kitchen measures 14 x 20. The blue and green color scheme was
chosen by Paul Child in 1961.
The AIWF had the wonderful opportunity to do
something very special for the Institute and the
American public when Julia Child donated her
kitchen from her Cambridge home to the
Smithsonian Institution’s National Museum of
American History, America’s leading museum
complex with over 20 million visitors per year.
Committed to preserving Julia’s legacy, The AIWF
agreed to be a sponsor of this important
exhibition and assisted with the move in 2002.
The AIWF is delighted that this remarkable
collection will become a vital part of the story of
our history and culture. If you haven’t already, we
hope you will take the time to go see this special
piece of Americana on exhibit in the future.
The exhibition features Julia Child’s actual kitchen
including the cabinets, appliances, cookbooks,
kitchen table, and hundreds of utensils and
gadgets. The exhibition gives visitors a peek into
the working kitchen of one of the world’s best6
SAVOR THIS • OCTOBER 2009
around the bird. Reduce oven temperature to 350F.
known cooks, and explores how her influence as
an author and host of several television series
changed the way America cooks.
A replica of the kitchen plays a starring role in the
new movie “Julie & Julia” with Meryl Streep and
Amy Adams. Thirty beautiful French copper pots
and pans have been reunited with the kitchen and
are now on view. The exhibition features:
• a six-burner Garland commercial range,
used by Julia Child from 1956 to 2001
AT 30 MINUTES: Baste the chicken with the pan drippings.
Yield: 4 Servings
AT 45 MINUTES: Brush the lemon juice over the chicken,
Add 1/2 cup of water to the pan to prevent the vegetables
Ingredients
• 2 1/2 Tbsp unsalted butter
from burning.
AT 60 MINUTES: Baste with the pan drippings. Begin
• 1/3 c each finely diced carrots, onion and celery
testing chicken for doneness: the drumsticks should move
• 1 tsp thyme, savory or mixed herbs or 2; fresh thyme
sprigs
fairly easily in their sockets and their flesh should feel
• 4 lb fresh chicken
testing every 7-8 minutes.
• 1
salt & freshly ground pepper
Spear the chicken through the shoulders and lift it up to
drain; if the last of the juices run clear yellow, the chicken is
• a blowtorch, a tool that Julia Child
popularized for browning the top of
crème brulee
• 1
parsley stems &celery leaves
• 6
1/8-inch thick lemon slices
• Julia’s array of indispensable knives
• 1/2 c each sliced onion & carrot
• Mastering the Art of French Cooking,
Julia Child’s groundbreaking cookbook
published in 1961.
• 1 tbsp fresh lemon juice
somewhat soft. If not, continue roasting, basting and
done. Set it on a carving board and discard string. Let rest
for 15 minutes.
Spoon all but 1 tablespoon of fat from the juices in pan.
Also, we encourage you to visit the online
exhibition the American History Museum has put
together at www.americanhistory.si.edu/juliachild
www.aiwf.org
• 3/4 c chicken stock or broth
Add the stock and boil rapidly until reduced and lightly
syrupy. Strain the juices -- you will have just enough to
Instructions
bathe each serving with a fragrant spoonful.
Melt 1 tablespoon of the butter in a skillet. Add the diced
carrots, onion and celery and cook over moderate heat until
softened about 5 minutes. Stir in the herbs.
Recipe courtesy Julia's Kitchen Wisdom: Essential
www.aiwf.org
Techniques and Recipes from a Lifetime of Cooking by Julia
Child, Alfred A. Knopf, 2000
SAVOR THIS • OCTOBER 2009
7
JULIA CHILD'S FRENCH ONION SOUP
JULIA CHILD'S POULET AU PORTO
bring the water to boil in the with the butter, lemon, and
salt. Toss in the mushrooms, cover, and boil slowly for 8
minutes. Pour out the cooking liquid and reserve.
Chicken is just one of the possible take-offs using it. It's
hoity-toity in appearance and tastes great.
This is certainly one of the all-time favorites. The canned
and packaged onion soups I've tried have been very good,
• 1 c whipping cream
and the only way to better them is for you to have your own
• 1/2 Tbsp cornstarch blended with 1 Tbsp of the cream
beautiful beef stock. However, bought onion soup will
• Salt and pepper
benefit from the flavor additions suggested here. TIMING:
Pour the cream and the cornstarch mixture into the
mushrooms. Simmer for 2 minutes. Correct seasoning, and
set aside. When the chicken is done, remove it to a carving
board and let it rest at room temperature while completing
the sauce.
For most delicious results, you want a slow simmer for 2 3/4
to 3 hours.
Special equipment suggested
A food processor with slicing blade or a hand slicer is useful
• 1/2 Tbsp minced shallots or green onions
for the onions; a heavy-bottomed 3-quart saucepan with
• 1/3 c medium-dry port
cover for onion cooking and simmering.
• The mushroom cooking liquid
Browning the onions
• The mushrooms in cream
40 minutes. Set the saucepan over moderate heat with the
• Salt and pepper
butter and oil; when the butter has melted, stir in the
• Drops of lemon juice
onions, cover the pan, and cook slowly until tender and
translucent, about 10 minutes. Blend in the salt and sugar,
raise heat to moderately high, and let the onions brown,
stirring frequently until they are dark walnut color, 25 to 30
minutes.
Simmering the soup
Julia Child 1970. Photo by Fairchild Archives.
Sprinkle in the flour and cook slowly, stirring, for another 3
Ingredients
• 3 Tbsp butter
• 1 Tbsp light olive oil or fresh peanut oil
to 4 minutes. Remove from heat, let cool a moment, then
whisk in 2 cups of hot stock. When well blended, bring to
the simmer, adding the rest of the stock, the Cognac or
brandy, and the vermouth. Cover loosely, and simmer very
• 8 c thinly sliced onions (2 ½ pounds)
slowly 1 1/2 hours, adding a little water if the liquid reduces
• 1/2 tsp each salt and sugar (sugar helps the onions to
brown 2 Tbsp flour
too much. Correct seasoning.
• 2 1/2 qts homemade beef stock, at least 2 cups of
which should be hot
• 4 to 5 Tbsp cognac, Armagnac, or other good brandy
• 1 c dry white French vermouth
Ahead-of-time note
Chicken, cream, and mushrooms occur again and again, as
it is one of the great combinations. This perfectly delicious
recipe is not difficult, but it cannot be prepared ahead of
time or the chicken will lose its fresh and juicy quality. The
chicken is roasted, then carved, flamed in cognac, and
allowed to steep for several minutes with cream,
mushrooms, and port wine. It is the kind of dish to do when
you are entertaining a few good, food-loving friends whom
you can receive in your kitchen. For 4 people.
Ingredients
May be prepared in advance; chill uncovered, then cover
and refrigerate or freeze.
• 3-lb chicken, roasted
• 1 lb fresh mushrooms, cleaned and stemmed,
quartered if large
Serving
Serve the soup as it is, accompanying it with French bread
• 1/4 cup water
Instructions
and a bowl of grated Swiss or Parmesan cheese, or gratin
• 1/2 Tbsp butter
The following three recipes are from the book by Julia
Child. They actually produce two dishes; the basic
butterflied chicken recipe can stand alone or be used as the
starting point for all sorts of variations. The Mustard Coated
it as follows.
• 1/2 tsp lemon juice
8
SAVOR THIS • OCTOBER 2009
• 1/4 tsp salt
Makes about 2 1/2 quarts, serving 6.
From The Way to Cook, Julia Child, Alfred Knopf, 1989
www.aiwf.org
Using a 2 1/2-quart enameled or stainless steel saucepan,
www.aiwf.org
Remove all but 2 tablespoons of fat from the roasting pan.
Stir in the shallots or onions and cook slowly for 1 minute.
Add the port and the mushroom juice, and boil down rapidly,
scraping up coagulated roasting juices, until liquid has
reduced to about 1/4 cup. Add the mushrooms and cream
and simmer for 2 to 3 minutes, allowing the liquid to thicken
slightly. Correct seasoning and add lemon juice to taste.
• 1 Tbsp butter
• 1/8 tsp salt
Smear the inside of a fireproof casserole or chafing dish
with butter. Rapidly carve the chicken into serving pieces.
Sprinkle lightly with salt, and arrange in the casserole or
chafing dish.
• 1/4 c cognac
Set over moderate heat or an alcohol flame until you hear
the chicken begin to sizzle. Then pour the cognac over it.
Avert your face, and ignite the cognac with a lighted match.
Shake the casserole slowly until the flames have subsided.
Then pour in the mushroom mixture, tilting the casserole
and basting the chicken. Cover and steep for 5 minutes
without allowing the sauce to boil. Serve.
NOTE: Chicken may remain in its casserole over barely
simmering water or in the turned-off hot oven with its door
ajar, for 10 to 15 minutes, but the sooner served, the better.
SAVOR THIS • OCTOBER 2009
9
AUTUMN IN NEW BRUNSWICK
JULIA CHILD'S BEEF BOURGUIGNON
2 In a large frying pan, sauté the blanched bacon to brown
slightly in a little oil; set them aside and add later to simmer
with the beef, using the rendered fat in browning. Brown
the chunks of beef on all sides in the bacon fat and olive
oil, season with salt and pepper, and put them into a heavybottomed Dutch oven or covered casserole pan. Cut the
bacon into 1-inch pieces and add to the pan.
Julia Child was known as much for her TV show as for her cookbooks,
such as "Mastering the Art of French Cooking." Photo: Paul Child
Beef Bourguignon is a classic French stew of cubed beef,
slow cooked in red wine and broth, and served with
sautéed mushrooms and pearl onions.
Ingredients
• 6 oz bacon
• 2 to 3 Tbsp olive oil
• 4 lbs trimmed beef chuck, cut into 2-inch cubes,
patted dry with paper towels
• Salt and freshly ground pepper
• 2 c sliced onions
• 1 c sliced carrots
• 1 bottle of red wine (such as a Zinfandel or Chianti)
• 2 c beef stock or canned beef broth
• 1 c chopped tomatoes, fresh or canned
• 1 medium herb bouquet (tie 8 parsley sprigs, 1 large
bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice
berries, and 3 large cloves of smashed garlic together
wrapped and tied in cheesecloth)
• Beurre manié: 3 Tbsp flour blended to a paste with 2
Tbsp butter
• 24 pearl onions
• Chicken stock
• Butter
• 1 1/2 lbs of button or cremini mushrooms, quartered
Instructions
1 Blanch bacon to remove its smoky taste. Drop slices into
2 quarts of cold water, bring to a boil, and simmer 6 to 8
minutes. Drain, rinse in cold water, and dry on paper towels.
10
SAVOR THIS • OCTOBER 2009
Story and photos by John Blanchette
celebrating its 225th birthday this year, the oldest
incorporated city in Canada. In 1783 the area was
colonized by Loyalists from the American
Revolution who had fought with the Red Coats
and/or supported British rule. After the war, 7,000
were forced out or left voluntarily and resettled
on land separated from Nova Scotia. It was
renamed for the German Duchy of Brunswick,
then under control of England’s George III.
3 Remove all but a little fat from the frying pan, add the
sliced vegetables and brown them, and add to the meat.
Deglaze the pan with wine, pouring it into the casserole
along with enough stock to almost cover the meat. Stir in
the tomatoes and add the herb bouquet. Bring to a simmer,
cover, and simmer slowly on the lowest heat possible, either
on the stove or in a preheated 325°F oven, until the meat
is tender, about 1 to 2 hours.
4 While the stew is cooking, prepare the onions. Blanch
the onions in boiling water for 1 minute. Drain and rinse in
cold water to stop the cooking. Slice the end tips off of the
onions, peel the onions and score the root end with 1/4 inch
cuts. Sauté onions in a single layer in a tablespoon or two
of butter until lightly browned. Add chicken stock or water
half way up the sides of the onions. Add a teaspoon of
sugar, and season with salt and pepper. Cover and simmer
slowly for 25 minutes or until tender. The onions should
absorb most of the water. If there is water remaining after
cooking, drain the excess. Set aside.
5 Prepare the mushrooms a few minutes before serving the
stew. Sauté quartered mushrooms in a few tablespoons of
butter and olive oil until browned and cooked through.
6 When the stew meat has cooked sufficiently, remove all
solids from the sauce (except the beef) by draining through
a colander set over a saucepan. Return the beef to the
casserole. Press juices out of the residue into the cooking
liquid, then remove any visible fat and boil down the liquid
to 3 cups. Off heat, whisk in the beurre manié, then simmer
for 2 minutes as the sauce thickens lightly. Correct
seasoning and pour over the meat, folding in the onions
and mushrooms. To serve, bring to a simmer, basting meat
and vegetables with the sauce for several minutes until hot.
Serve with rice, bread, or potatoes (unless you are doing
the low-carb version!).
Serves 6 to 8.
Recipe adapted from Julia's Kitchen Wisdom: Essential
Techniques and Recipes from a Lifetime of Cooking
www.aiwf.org
An early frost brings out color in the Maple boughs.
My seatmate on the plane from Los Angeles to
Toronto was Pamela Anderson. She's Canadian
and was presenting at the annual Toronto Film
Festival. I was continuing on to New Brunswick,
an hour and a half farther east. Some flights are
longer than others. It was mid September when I
arrived and a chill was already in the air. The wind
was up and summer was wary. The maple trees
had recognized the crisp autumn days as well,
and hues of orange and red were threading their
boughs.
New Brunswick is bordered by the Bay of Fundy
on the south. The waters are cold year round,
ranging between 38 and 44 degrees and it
produces the highest tide in the world. Every six
hours 100 billion tons of seawater swirl into the
narrowing bay, raising it 40 to 52 feet. At
Reversing Falls the phenomenon creates rapids as
the tide rushes upstream. The best place to view
the world’s highest tide surge is from the cliffs
above Hopewell Rocks, east of Saint John. Over
the years the tides have carved monoliths out of
the sandstone, and left shrinking sentinels
guarding the coast. Herring are plentiful in these
waters, supplying the canneries. They also support
New Brunswick is one of the three Maritime
Provinces of Canada that spin off the nose of
Maine like a propeller. It is the closest, abutting
the border and about the same size, with a
population of 750,000. It also possesses many of
the same qualities; rolling farmlands, stately
homes, covered bridges (64), a rugged coastline
and abundant sea life. But It is the only province
that recognizes two official languages, French and
English.
The plane landed in Saint John, which is
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Withering sentinels guard the coast along the Bay of Fundy.
SAVOR THIS • OCTOBER 2009
11
salmon, porpoises, whales, and a myriad of diving
sea birds, from eagles to gulls. Crustaceans love
these frigid waters as well, which produce some
of the best lobsters, oysters, clams and mussels in
the world. I enjoyed seafood every day and
especially relished the fried clams. Salmon and
sturgeon farming has also increased recently,
developing a booming caviar industry that can
bring up to $80 an ounce for the osetra variety.
Lobster boats wait for the tide to rise on the Bay of Fundy.
Lying next to Hopewell Rocks, Fundy National
Park offers scenic hikes on paths which edge
along the bay for 120 kilometers through the
Acadian Forest, past waterfalls and crystal clear
streams. It was created in 1948, and features a
beautiful golf course and a heated saltwater pool,
unusual offerings for a national park. The Fundy
Trail Parkway is one of the last remaining coastal
wilderness areas in North America. Breathtaking
views and a variety of flora and fauna present
themselves. This is Christmas tree country and
spruce and balsam firs scent the woods. Deer and
moose are abundant and were spotted on a
number of occasions. Hunting season hadn’t
opened yet and they knew it. Look for the
"Interpretive Centre" in the parks, where you can
receive printed information on trails, plants and
wildlife, speak with knowledgeable staff and find
refreshments.
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SAVOR THIS • OCTOBER 2009
Back in Saint John, I visited the City Market, the
oldest covered market in Canada. It was here that
I discovered the worst gastronomic experience of
my trip, dulse. It’s salty dried seaweed with a rank
odor and vile flavor that is definitely an acquired
taste. Locals eat it like potato chips and swear by
its healing and aphrodisiacal properties. I say it’s
better uses are for plant fertilizer, insulation and
fuel. Saint John has also given the world a
number of film icons including studio mogul Louis
B. Mayer and actors Walter Pidgeon and Donald
Sutherland, who are commemorated in the city
on a wall mural.
The town of St. Andrews is one of the most
beautifully preserved seaside resorts. It lies across
from Maine and is where many Loyalists originally
settled. On nearby Ministers Island, visitable only
when the tide is out, you cross the stony seabed
to the restored mansion of Sir William Cornelius
Van Horne, builder of the Canadian Pacific
Railroad. Don’t dally, you have six hours before
the tide returns and you are stranded. From the
docks at St. Andrews I took the Fundy Tide
Runners 25-foot Zodiac boat into the bay for
whale watching. It flies off the water when you
approach 50 miles an hour and you do get
soaked. But it’s a blast and we saw over 20 whales
One of 64 covered bridges that keep snow off the roads in winter.
www.aiwf.org
and porpoises, dolphins, seals, bald eagles and
other water birds and no one was lost at sea.
Fredericton, in the lower left center of the
Province on the St. John River, is the Capital. I was
there for the 18th Annual Harvest Jazz and Blues
Festival, which drew 80,000 into the city over the
five days and 350 musicians. The music is
performed at small and large venues throughout
town and carries on late into the night. Attendees
bring their instruments and there are impromptu
jam sessions in every corner, bar and restaurant.
Are ewe lookin' at me… are ewe lookin' at me?
IF YOU GO: In the shadow of the Fairmont
Algonquin Resort, the Province’s most elegant
hotel/spa, the Kingsbrae Garden offers a 27-acre
horticultural display of 55,000 plants. The
grounds are spectacular; featuring local flowers
and fruit trees, and you can feed the furry
Alpacas. In the Maine border town of St. Stephen,
chocoholics can satisfy their habit and tour the
legendary Ganong Chocolate Museum. Est. in
1873, they were the inventors of the lollipop,
candy bar, heart-shaped Valentine candy box,
chocolate filled cinnamon hard candies called
chicken bones, and cellophane packaging.
Just outside of Fredericton is the Kings Landing
Historical Settlement. This is a reenactment of
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pioneer life much like Plymouth Plantation, with a
blacksmith shop, print shop, sawmill and farm
animals of all sorts. Villagers wear period
costumes and the Kings Head restaurant serves
traditional meals. The best lobster stew I tasted
was at Elaine’s Chowder House in St. Andrews,
the most creative lobster dish was served at
Rossmount Inn by Swiss chef Chris Aerni. His
world-class cuisine was the finest I had on my trip,
the service was knowledgeable and the Inn is a
beautifully furnished and restored turn of the
century structure.
The best steamed lobsters were served by Ross
Mavis at his Inn on the Cove in Saint John, which
overlooks the bay. He is a cookbook author,
columnist, lively raconteur and a former TV
cooking show host. The best mussels were served
at Brewbakers in Fredericton, the best iced tea at
Opera Bistro in Saint John, a fresh ginger and
lemon beverage, best blueberries at McKay’s
roadside stand in Pennfield, best beer is Simon
Jones Amber Ale, best fried clams at Parkland
Village Inn, best ice cream at Europa Inn in St.
Andrews and Opera Bistro makes its own gelato,
best cinnamon bun at Kelly’s bakery in Alma, and
best public golf course lies next to the Fairway
Manor House in St. Andrews, a country inn
formerly owned by the Hiram Walker family of
Canadian Club fame. Just walk out the side door
and on to the fourth tee.
While in Saint John, take time to explore the
architecture in the old city and take a tour of
Trinity Church, the historic County Courthouse,
the restored Imperial Theatre and the
whalebones exhibit at the New Brunswick
Museum. The New Brunswick Tourist Office,
www.tourismnewbrunswick.ca has information
on hotels, country inns, spas, hostels and bed and
breakfasts. There are brochures on guided and
self-guided tours, lists of restaurants, festivals,
and attractions, 800-561-0123.
SAVOR THIS • OCTOBER 2009
13
AIWF BENEFITS FROM HARVEST:
FARM-TO-TABLE EVENT IN CARMEL, CA
promote their restaurant CPR program. The Red
Cross has partnered with AIWF Monterey Bay to
offer complimentary classes to employees of
AIWF Business and Chapter members and
supplement the cost as a community service for
non-member restaurant professionals. The intent
of having this partnership is to roll the program
out across the country where we have chapters.
The event was a huge success for all who
participated, as well as The AIWF. We want to
thank everyone who was involved, we couldn’t
have done it without you!!!
Tyler Florence signing books in The AIWF tent at Harvest: Farm-to-Table.
Carmel, CA – Sept 2009 - Harvest: Farm-to-Table
was a two day event that celebrated agriculture,
viticulture and cheese. This event highlighted the
wonderful bounty of California’s Central Coast
and beyond. The event had many activities such
as cooking demos, BBQ seminars, gardening
seminars, wine seminars and more. The American
Institute of Wine & Food was one of the
benefiting charities of the event. During the event
The AIWF National & The AIWF Monterey Bay
Chapter worked together to put on an auction,
Riedel Stemware Seminars - presented by Riedel
Glassware, Book Sales and Book Signings with
AIWF’s newest Ambassador Tyler Florence and
Craig Von Foerster. Additionally, the Monterey
Bay Chapter invited the American Red Cross to
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SAVOR THIS • OCTOBER 2009
AIWF Riedel Stemware Seminar
www.aiwf.org
www.aiwf.org
SAVOR THIS • OCTOBER 2009
15
the oldest - and at one time - the most popular
event of the festival are no longer held today. But
the Agricultural Show is still held every three
years during the Oktoberfest on the southern
part of the festival grounds.
THE HISTORY OF OKTOBERFEST
Costume and Riflemen's Procession, and a
concert involving all the brass bands represented
at the "Wies’n".
The Oktoberfest celebrated its 197th Anniversary
in 2007, only Wars and cholera epidemics have
briefly interrupted the yearly beer celebration.
Oktoberfakts
• In 1997, Oktoberfesters consumed more than
5 ½ million liters of beer, about 45,000 liters of
wine, and almost 165,000 liters of nonalcoholic
beer.
• The local name for Oktoberfest, "Wies'n," is
derived from Theresienwiese, the name of the
field on which the festival is held.
• The festival halls in Munich can seat 94,000
people.
Oktoberfest - In September?
Oktoberfest traditionally starts in the third
weekend in September and ends the first Sunday
of October.
WHAT IS OKTOBERFEST?
Bavaria. The decision to repeat the horse races in
subsequest years gave rise to the tradition of
Oktoberfest.
In 1811, an added feature to the horse races was
the first Agricultural Show, designed to boost
Bavarian agriculture. The horse races, which were
It began with the Royal Wedding on 12 October
1810. Crown Prince Ludwig, later to become King
Ludwig I, was married to Princess Therese of
Saxony-Hildburghausen on 12 October 1810. The
citizens of Munich were invited to attend the
festivities held on the fields in front of the city
gates to celebrate the happy royal event. The
fields were renamed Theresienwiese ("Theres'a
Fields") to honor the Crown Princess, although
the locals have since abbreviated the name simply
to "Wiesn". Horse races in the presence of the
royal family marked the close of the event that
was celebrated as a festival for the whole of
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SAVOR THIS • OCTOBER 2009
In the first few decades, the choices of
amusements were sparse. In 1818, the first
carousel and two swings were set up. Visitors
were able to quench their thirst at small beer
stands, which grew rapidly in number. In 1896 the
beer stands were replaced by the first beer tents
and halls set up by the enterprising landlords with
the backing of the breweries. The remainder of
the festival site was taken up by a fun-fair. The
range of carousels offered was already increasing
rapidly in the 1870's as the fairground trade
continued to grow and develop in Germany.
• The beers that the Munich breweries produce
specially for Oktoberfest contain 4.5% alcohol.
• Cincinnati, Ohio, which claims to hold the
"largest authentic Oktoberfest" in the U.S., draws
about 500,000 people to its celebration.
Article courtesy www.ofest.com/history.html
Today, the Oktoberfest in Munich is the largest
festival in the world, celebrating the 176th
Oktoberfest in 2009, with an international flavor
characteristic of the 20th century.
At the foot of the Bavaria Statue, adjacent to the
Huge Oktoberfest grounds there are also
carousels, roller coasters and all the spectacular
fun for the enjoyment and excitement of visitors
of all ages. The festivities are accompanied by a
program of events, including the Grand Entry of
the Oktoberfest Landlords and Breweries, the
www.aiwf.org
www.aiwf.org
SAVOR THIS • OCTOBER 2009
17
CHAPTER SPOTLIGHT
Northern California
Anthony Bourdain- NorCal Scholarship Benefit Dinner
challenge the status quo…oh, and wear multiple
hats! Not all of these ideas work(!) but enough do
so they know they are on the right track and keep
trying. Frank & Elissa Giaimo are Chair and Vice
Chair, Joyce Kucharvy is Treasurer, George Linn is
Secretary, Committee Chairs are: Carla Schmidt
is both Nominating and Membership, Myrna
Caratti is Scholarship and Tom Kucharvy is Days
of Taste. Frank is also Chapter Council Chair.
Over this past year NorCal has focused on its
philanthropic mission embodied in its Scholarship
and Days of Taste programs. NorCal awarded a
total of seven scholarships to 3 schools totaling
$6,000. A successful approach was to add a
requirement that the school must match the
award, in effect doubling the amount awarded to
each student. So that $6,000 turned into $12,000!
This year NorCal plans to integrate their
revitalized Days of Taste program with their
scholarship recipient schools to provide chef and
culinary student volunteers to help deliver an
expanded Days of Taste program. Stay tuned for
the results…
The Northern California Chapter (NorCal) covers
largest
the San Francisco Bay Area including Napa,
memberships and 250 members. NorCal’s
Sonoma and Anderson Valleys to the North and
success can be attributed to a small but effective
San Jose to the South. Currently one of the
Board of 10 willing to try new things and
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SAVOR THIS • OCTOBER 2009
chapters,
NorCal
has
about
200
www.aiwf.org
Recognizing that events cannot be the sole
method of fundraising, NorCal has embarked on
two pilot programs. One is designing and
www.aiwf.org
Kingdom of Navarra Wine Dinner
SAVOR THIS • OCTOBER 2009
19
producing unique and whimsical branded
merchandise (shirts & caps) with healthy profit
margins. In pilot now, NorCal is exploring ways to
make this program available to the rest of the
Chapters and should be ready to roll it out before
the holidays. The second fundraising program is
selling private label wines, in which the proceeds
benefit the scholarship programs of The AIWF.
We all enjoyed a tasting during our Miami
National meeting, and as soon as legal hurdles
are cleared, this program will be rolled out quickly
to the Chapters.
NorCal continues to innovate offering a full slate
of events throughout the year and has effectively
leveraged other organization’s food and wine
events. By affiliating with these other groups they
have produced a win-win: NorCal members enjoy
either member discounts or exclusive access; the
NorCal Chapter supplements its events calendar,
and in some cases, receives a portion of the
proceeds from the organizer as a donation to its
scholarship and Days of Taste® fund; and the
organizer benefits by NorCal marketing the event
to its members, thereby increasing attendance.
NorCal has also been fortunate to host some
celebrity events, including visits by Anthony
Bourdain, noted Chef and TV personality and
Frank Bruni, most recent food critic for the New
York Times.
Every event that NorCal has produced in the last
3 years has made money and two signature
fundraising events take full advantage of the
area’s seafood bounty: Slurp n’ Burp recently
celebrated it’s 8th year as a tribute to oysters - on
an unusually rainy, windy day, where 45 hearty
members had a blast right till the end - and it’s
Roasted Crab Feed held at the start of
Dungeness Crab season is about to celebrate its
4th year in December. Frank tells us that they
continue to ‘cook up’ other ideas and looks
forward to sharing those with all of you.
To learn more about our NorCal Chapter, visit
www.aiwf.org/norcal.
THE AIWF ORGANIZATION/CHAPTER EVENTS
Founding Members
Richard H. Graff
6 Northern California – Rioja Wine Trade
Tasting (Members Only)
Robert Mondavi
7 Atlanta – Wonderful Wednesday at RiRa
Julia Child
10-11 Milwaukee – Wine & Dine Wisconsin
Chapters
Atlanta, GA
Baltimore, MD
Boston, MA
Chicago, IL
18 Monterey Bay – Octoberfest, A Grillfest in The Park
Dayton, OH
Denver, CO
Hilton Head, SC
Kansas City, KS
Louisville, KY
National Capital Area
New Orleans, LA
New York
Northern California
Orange County, CA
Freeman Winery is proud to support e American Institute of Wine & Food by donating $100 for each case or $50 for each sixpack of wine ordered from the winery. Donations will directly benefit AIWF’s scholarship and Days of Taste® activities, which bring
chefs and farmers into fourth and fifth grade classrooms to teach students about the importance and enjoyment of fresh food.
Rhode Island
Ordering: Place your wine order by e-mailing Akiko Freeman at [email protected] with your order, and reference AIWF.
You will be contacted later for billing and shipping information. ank you for your support of Freeman Winery and e
American Institute of Wine & Food. For more offer details and pricing, click HERE.
Santa Barbara, CA
San Diego, CA
San Luis Obispo, CA
Sonoran Desert, AZ
South Florida, FL
20
SAVOR THIS • OCTOBER 2009
www.aiwf.org
14 Northern California – Wine & Spirits Magazine
Top 100 Tasting
Dallas/Ft. Worth, TX
Pacific Northwest, WA
Freeman Winery is a Business Member of the NorCal Chapter. To become a member of AIWF and
have your business highlighted in an issue of Savor This, contact The AIWF National Office at
(800) 274-2794 or email: [email protected] to learn more about the benefits of membership.
13 Dallas/Ft. Worth – Park Restaurant & Bar
17 Wichita – Midwest Beer Fest
Monterey Bay, CA
P.O. Box 1556, Sebastopol, CA 95472 • Tel/Fax 415·831·4756 • [email protected] • www.freemanwinery.com
11 Northern California – Treasure Island WineFest
Connecticut
Milwaukee, WI
Proud to support
e American Institute
of Wine & Food
OCTOBER
Vermont
Wichita, KS
www.aiwf.org
South Florida – Fleming’s Night of Discovery Tasting
21 South Florida – Kick-off for Days of Taste
Boston – Tremont 647
26 Northern California – Spanish Wine, Spanish Food –
San Francisco
San Diego – Dinner at Alchemy South Park
National Capital Area – All Hail British Ale
NOVEMBER
2 Rhode Island – 4th Annual Rhode Island Chef
SmackDown
Kansas City – Jasper’s Kitchen Cookbook Demo/Tasting
2-5 Dallas/Ft. Worth – Fall Days of Taste
7 South Florida – Flamingo Family Food Festival
9-12 Dallas/Ft. Worth – Days of Taste Fall 2009
14 Chicago – Tour of Mitsuwa Market
18-22 San Diego – San Diego Bay Wine & Food Festival
For more information on chapter events, please click
“Local Chapters” at www.aiwf.org.
SAVOR THIS • OCTOBER 2009
21
THE AIWF MEMBER BENEFITS
Here you will find information on special
benefits you receive for being a member of
AIWF. An overview listing of all our benefits
with links to description pages can be found on
The AIWF Member Home page by logging in at
www.aiwf.org. For assistance with member
login, please contact AIWF National at (800)
274-2493 or email: [email protected]. The
following are structured for The AIWF Member,
and can only be obtained by a person with a
current membership.
Some of the philanthropic benefits:
• Days of Taste® – The benefit of being part of a
national organization whose mission is to reach
out to thousands of children each year. Our focus
and main objectives are to build a food and
nutrition vocabulary, understand that locally
grown ingredients are the freshest, and gain the
experience to contrast flavors and develop taste
memories.
• Scholarships – AIWF awarded more than
$110,000 in culinary and enology scholarships in
2008 to students in full-time or continuing
education accredited programs.
Additionally, AIWF members receive discounts
on the following products and services:
• Magazine Subscriptions: Save up to 50% on
subscriptions to the following publications by
using the subscription order form: Appellation,
Architectural Digest, Bon Appétit, Condé Nast Traveler, Cook's
Illustrated, Draft Magazine, Home, Petit Propos Culinaires,
Restaurant Wine, Santé, Saveur, Shields Hood's Wine Notes,
Travel & Leisure, Guide to Cooking Schools, The Wine Advocate,
Wine Spectator, Gastronomica and Santé, The Magazine for
Restaurant Professionals.
• Avis Rental Car Discount
• Open or renew an AIWF MasterCard account
and MBNA will make a donation The AIWF!
• Event discounts on San Diego Bay Wine & Food
Festival
• KitchenAid’s VIP Program for AIWF Members –
The program offers special pricing on an
unprecedented selection of KitchenAid products.
You may choose from a variety of KitchenAid
countertop appliances, cookware, bakeware,
culinary tools and gadgets at a significant savings
year round. Shopping is easy through our on-line
password protected AIWF VIP on-line store.
Watch for announcements of NEW Member Benefits in AIWF’s Monthly Member eNewsletter.
Need Holiday
Gift Ideas?
Give an AIWF membership to
a friend or family member.
SAVOR THIS • OCTOBER 2009
to current AIWF members starting next month.
Don’t miss out on next month’s issue and other
AIWF member benefits. Click HERE to join!
For more information please click the link
www.aiwf.org/index.php?request=join
22
Become a Member of The American
Institute of Wine & Food. Savor This will only go
www.aiwf.org
www.aiwf.org
SAVOR THIS • OCTOBER 2009
SAVE THE DATE
The 2010 AIWF National Conference
in Napa, California
All AIWF Members Welcome!!!!
Thursday, July 29 – Sunday, August 1
Please look for conference information and
registration in future issues of Savor This.
To join The AIWF please click HERE.
To learn more about The American Institute of Wine & Food
or to join our Organization, please visit www.aiwf.org
(831) 250-7739 • (800) 274-2493 toll-free • [email protected]
26364 Carmel Rancho Lane, Suite 201, Carmel, CA 93923