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Chef Tory McPhail was mentored by Commander’s Palace acclaimed Executive Chef Jamie Shannon before moving to the Palace Café in New Orleans, The Breakers in Palm Beach, FL, the Michelin Two-Star Picasso Room and its sister restaurant, L'Escargot in London, and Mongoose Restaurant in the Virgin Islands. He was a key figure in the opening team of Commander’s Palace in Las Vegas after rejoining the Commander's family in late spring of 2000. During his first year as Executive Chef at Commander's Palace, McPhail was a James Beard Rising Star Chef Nominee. He hosts Turner South’s original weekly series, "Off the Menu" and can also been seen on Sara's Secrets, My Country My Kitchen, Into the Fire and Bobby Flay's Food Nation. McPhail also penned the Commander's Wild Side Cookbook, contributed to both The Bon Appétit Cookbook, and the Cooking Light Annual Recipes 2008 Cookbook. Reservations Required. Please call 805/238.6932 ext. 300 to inquire.

This protégé of Chef Joachim Splichal began his experience in the kitchen of Max Au Triangle Restaurant Beverly Hills, and then in France and Spain, where he worked in top two and three star Michelin restaurants. When Splichal opened Patina Restaurant, Becerra joined his mentor and together they opened Pinot Bistro in Studio City, with Becerra as the executive chef and partner. As Vice President, Chef, and Cofounder of Patina Group, Becerra played a major role in the launch of each new restaurant. The James Beard Foundation nominated him twice for “Rising Star Chef of the Year.” He has been featured in Bon Appétit magazine, and Nations Restaurant News named him to its list of the nation’s “50 New Taste Makers.” After sixteen years, Becerra departed Patina Group to pursue his own venture, opening Palate in Glendale, CA. Palate combines a restaurant, a wine merchant, cheese cellar and lounge into a vibrant gathering place where food wine and people meet. Shortly after opening, Esquire Magazine included Palate in their list of Best Restaurants of 2008. Reservations Required. Please call 805/238.6932 ext. 300 to inquire.

Please join us in the ISOSCELES Center and Wine Caves for our Annual Wine Society Gala. Enjoy wine tasting, food from Restaurante Tacos Tenexpa, and live music from Roughhouse. Casual dress. Taste all current releases plus new releases of 2007 Reserve wines – including SAVANT, Reserve Tempranillo and Reserve Cabernet Sauvignon.

View photos from the 2008 Annual Wine Society Gala!

Complimentary Barrel Fermentation Seminar
ISOSCELES Reserve Certificate holders will enjoy a pre-release tasting of 2006 ISOSCELES Reserve personally offered by Deborah & Justin in the cave library.

$15/person for Wine Society members, $25/person for Guests
Purchase General Admission Tickets online or call 805/238.6932 x132

DON’T MISS THIS! - A one time only ISOSCELES Reserve seminar reviewing five vintages conducted by JUSTIN Master Sommelier Joseph Spellman
• Seminars offered at 10am, 12pm, 2pm, and 4pm
• Reservations Required
• Admission $80/Wine Society or $100/Guests (includes General Admission Ticket)
• Limited seating

To purchase seminar admission tickets call 805/238.6932 x 132

Vancouver, BC * Sitka, AK * Juneau, AK * Skagway, AK * Sawyer Glacier * Wrangell, AK * Victoria, BC
So many people raved about the European Silversea Cruise we hosted in August of 2008 that we've decided to plan another Wine Society Cruise in 2009. We are pleased to invite you to join our Master Sommelier, Joseph Spellman of JUSTIN Vineyards, as he cruises to Alaska, America's Last Frontier in late-summer refinement. There are only 160 Master Sommeliers in the world. Joe is one of 95 Master Sommeliers in the US, and Chairman of the Court of Master Sommeliers, American Chapter. Joe's keen palate skills and ability to relate wine to food will
add incredible depth and texture to all your tasting experiences. We will compare and contrast excellent JUSTIN wines with wines of similar style from other parts of the world in one tasting; match JUSTIN wines with difficult food items in another; and make everyone aboard a bright palate by teaching principles of "blind" tasting the Master's way. Chardonnay, Syrah, and Cabernet Sauvignon will be regular checkpoints on our tour, and each will be contrasted with European and antipodean styles of the same varieties in a series of tastings. We will roll up our sleeves in a blending exercise, tasting separately the key component varietal wines that go into JUSTIN's finest blends. As we make our way through the islands and coastline of the northwest, we will also taste many fine wines from the region. Pinot Gris and Pinot Noir from Oregon, Syrah and Merlot from Washington, and Chardonnay and Pinot Blanc from British Columbia will be featured in tastings. Joe's broad global knowledge of wine and his excitement about Paso Robles come together at JUSTIN, and on Silversea you will feel the bold pleasures that both can deliver! We hope you will consider this opportunity to spend time with Joe and learn some Master's tips about wine and foods on this incredible, close-to-home adventure.
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More details coming soon! Contact us by email or at 805/238.6932 ext. 300 to let us know you'd like to receive additional information as it becomes available.

After apprenticing under uber-star Chefs Rich Tramanto and Grant Achatz in Chicago and Paco Rocero of La Terraza del Casino in Madrid, part of Ferran Adria’s inventive El Bulli team, Chef Brock headed  to the south displaying his talent at the Mobil Five Star/AAA-Five Diamond Lemaire Restaurant at the Jefferson Hotel in Richmond, Virginia and Nashville’s Five Diamond Capital Grille at the Hermitage Hotel listed in Gourmet’s “Guide to America’s Best Restaurants”. McCrady’s history dates back to 1788 and has earned Charleston Restaurant and Chef of the year recognition. Chef Brock’s work there has elevated him to the company of the top cutting edge chefs of the world. His combination of artisanal cuisine and revolutionary food technology is exemplified by actions such as making grits from rare heirloom corn seed frozen in liquid nitrogen and grown on the restaurants’ 2.5 acre biodynamic garden and applying his vast knowledge of curing Smokey Mountain meats in novel ways like spinning bacon into cotton candy. Brock has been the featured chef twice at the James Beard House, New York, prepared the annual Relais & Chateaux dinner in Washington DC, is the winner of the Food Networks “The Next Great Chef” and was a 2008 James Beard nominee for Rising Star Chef of the year. Reservations Required. Please call 805/238.6932 ext. 300 to inquire.

Join us Saturday, October 17th for our 3rd Annual Wine Society Golf Tournament at Hunter Ranch Golf Course. Hunter Ranch is a California hidden gem that mixes the small-town charm of Paso Robles with a world-class Central Coast golf experience and was rated four and a half stars (out of five) by Golf Digest. Format will be a 4-player scramble with awards and prizes for 1st, 2nd, and 3rd net team scores, as well as for longest drive, and closest to the pin. Following the tournament, Join host Deborah & Justin Baldwin, winemaker Kevin Sass, and other members of the JUSTIN Team for an awards banquet BBQ with food, wine, and silent auction. All proceeds benefit The Wellness Community California Central Coast.

Sign-ups are limited to the first 144 registrants. Please call (805) 238-6932 x 300 to reserve your spot. http://www.justinwine.com/files/2009_JUSTIN_Golf_Tournament.pdf