EPICURIA Food & Zin Pairings
The Concourse
8th & Brannan, San Francisco
Thursday, January 31
6 pm - 9 pm
Zin Kitchen
Cooking demonstration and talk about Zinfandel and food matchings.
Return to EPICURIA
Emcee for ZinKitchen
 Randy Caparoso Sommelier - Bottom Line Editor of Sommelier Journal
Randy is a Founding Partner and the former Vice President of the Roy’s restaurant group, winning numerous national awards – including Santé’s “Wine & Spirits Professional of the Year” (1998) and Restaurant Wine’s “Wine Marketer of the Year” (1992 & 1999) – while establishing more than two dozen new restaurants from Hawai`i to New York. He currently resides in Lodi, California, where he writes a twice-weekly blog for the Lodi Winegrape Commission’s lodiwine.com, while also contributing regular wine articles to The Tasting Panel Magazine, San Joaquin Magazine, and the Lodi News-Sentinel.
Featured Chefs and Sommeliers:
 Peter Janiak
Executive Chef
Seghesio Family Vineyards
A native of coastal New England, Peter Janiak was working as sales manager at Sakonnet Vineyards in Rhode Island when he heard the call of the kitchen. While assisting Chef Ana Sortun of Boston’s ... read more.
Randy Caparoso
Sommelier
Chefs Justin Bruckert and AJ Schumaker
Centre du Vin at The Ledson Hotel
Arizona-native Co-Executive Chef Justin Bruckert got his start in his grandmother's kitchen ...
read more.
For as far back as he can remember, Anthony Schumaker (A.J.) wanted to be a chef ... read more.
 Steve Ledson
Owner
Centre du Vin at The Ledson Hotel & Ledson Winery
For a winemaker with 20 harvests under his belt, Steve Ledson still gets jazzed about an upcoming harvest ...
read more.
 Chef Joey Altman
Executive Chef
Rosemblum Cellars
Chef Joey Altman has been working with Diageo Chateau & Estates in an advisory capacity for many years, as a culinary specialist and food and wine-pairing expert. In 2005, Joey officially became the DC&E Chef Spokesperson ... read more
 John Kane
Winemaker
Rosenblum Cellars
John Kane is the Winemaker for Rosenblum Cellars managing all aspects of wine production from the vineyard to operations. John works closely with more than 80 growers maintaining continuity and quality ...
read more.
 Marc Zimmerman
Executive Chef
Alexander's Steak
Cooking first interested me at the age of 14 while washing dishes in a small Northern Italian restaurant on the north side of Indianapolis, Indiana. The kitchen was small and cramped with miss-matched equipment, carbon-coated cheap aluminum pans, and ragged, slick, vinyl ...
read more.
 Maxwell Klassen
Sommelier
Alexander's Steak House
Being born and raised in San Francisco gave Maxwell ample opportunities to experience the effect that great service can have on ...
read more.
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