About the Wineries

SANFORD WINERY
In Santa Barbara wine country, it all started with Sanford. In 1971 Sanford Winery and Vineyards discovered an overlooked, grape-growing treasure in the Santa Rita Hills. Recognizing a magical combination of climate and soil conditions much like those in France's famed Burgundy province, Sanford planted the area's first Pinot Noir in its Sanford & Benedict vineyard. Pinot Noir has thrived in the Santa Rita Hills ever since, and so has Sanford Winery. The pioneering winery's Pinot Noir ranks among the best and most distinctive in the world. And Sanford's leadership helped put Santa Barbara and the Santa Rita Hills on the map of the world's great wine regions.
Certified as an American Viticultural Area (AVA) in 2001, today the area is renowned for its Chardonnay as well as Pinot Noir.

GIRARD WINERY
Thirty years after planting their first vineyard, Girard continues a fine tradition of producing award-winning wines. Highlighting the flavors of Napa Valley and Sonoma's Russian River Valley, Girard has gained critical acclaim for excellent wines and great values. The winery is nestled near the top of Pritchard Hill which is arguably the best area in Napa Valley for Cabernet Sauvignon. Today, Girard farms 40 acres of vines, 18 of which are located on Pritchard Hill. The picturesque vineyards surround a newly renovated winery, where visitors can experience refined flavors inside the rustic elegance of Girard's mountaintop cellars and tasting room.

About the Chefs

HUBERT SEIFERT - Spagio
Chef Hubert and Helga Seifert celebrate 25 years of business on Grandview Avenue. Chef Hubert draws upon his experiences cooking in Brazil, Germany, France, Spain, Holland, Russia and Switzerland to create his menus. In 1990, their focus shifted away from fine, heavy European cuisine and towards healthy alternatives. A name change celebrated these changes - SPAGIO. "Spa" referring to heart-healthy eating and "Gio" referring to the influences of worldly cuisines. Chef Hubert and Helga Seifert have truly enjoyed their 25 years in Grandview Heights.

CHEF HARTMUT HANDKE - Handke's Cuisine
Chef Hartmut Handke, CMC, is one of America's most accomplished chefs and is one of only 75 chefs in the country who has earned "certified master chef "-- the certification of the ACF to recognize the highest achievement in the culinary profession. He has worked in world-class kitchens in Germany, Switzerland, Holland, Jamaica, Barbados, Antiqua, Canada and the U.S.

RICHARD BLONDIN - The Refectory
Chef Richard Blondin, a native of Lyon, France, began his culinary career in Lyon at the Brasserie Lyonnaise. He then spent time perfecting his culinary and pastry talents at the renowned Pierre Orsi's, with the Chef Paul Bocuse Restaurant in Lyon, as the chef de cuisine at the famed Le Bellecour in Paris, at L'Auberge in Dayton, Ohio and at the number one rated French restaurant in Vail, Colorado, the Left Bank. Since 1992, Columbus has enjoyed his culinary talents at The Refectory.

BRIAN HINSHAW - Cameron Mitchell Restaurants
Corporate Executive Chef Brian Hinshaw joined CMR in 1999 to assist with the opening of the Ocean Club at Easton Town Center. He helped to open M in downtown Columbus and Molly Woo's at Polaris Fashion Place and then returned to M as Executive Chef until July 2005. He was named the CMR "Executive Chef of the Year" for 2002 and 2004.

JOHN BEGALLA, III - Pistachio
Executive Pastry Chef John Begalla received his Baking and Pastry Degree from Johnson & Wales University in Providence, Rhode Island. After gaining experience with Dean & Deluca and the Fairmont Princess Resort, John became Executive Pastry Chef for Michael's at the Citadel in Scottsdale, Arizona. John joined the Pistachio team in 2004 where his contributions and leadership are represented in the quality of Pistachio's desserts.