Wine Country Chef's Table

A California native drawn by centuries of history and culinary tradition, culinary director, chef, and author Roy Breiman moved to France, where he lived for several years. During his time there, he worked in kitchens of many Michelin-starred restaurants primarily in Nice and Eze Village on the Cote d' Azur. He is also owner of The West Coast Kitchen LLC, where he is providing counsel to a variety of groups on sustainable food concepts. In 1995, Breiman became a member of the James Beard Foundation, PBS named Breiman one of America's Rising Star Chefs; John Mariani of Esquire Magazine named him a "Chef to Keep Your Eyes On," and Bon Appétit magazine named him one of 13 "Top Hotel Chefs in America". Breiman also serves on the board of the Puget Sound Regional Food Council, helping to strengthen sustainable food systems and policies for the Puget Sound Region. Breiman lives in North Bend, Washington with his wife, Pam, and golden retriever Prince.With a childhood search for the perfect chocolate mousse in her native Northern California, Laura Smith Borrman's food love started early. That love led to stints as a dessert caterer, baker and culinary travel promoter in Chicago – followed by time as a pastry cook and hospitality writer in Seattle. A graduate from the master's program in international relations at the University of Chicago, Borrman's extensive writing experience spans published work for major corporations, the hospitality industry and public radio. Among others, she has interviewed the likes of screen legend Julie Andrews, celebrity chef Charlie Trotter, beloved morning personality Matt Lauer and entertainment icon William Shatner. She lives in Oakland, California, with her husband, Brandon, and their terrier mutt, Finnegan – and when she's not dining in California's wine country,she is currently writing for Chevron.

"Growing up in Healdsburg, I knew there was so much more growing in the area than just grapes. It's a delight to see Breiman and Borrman explore two counties so rich in agricultural and culinary heritage. The restaurants of Sonoma and Napa are smart enough to use the wonderful produce at their fingertips to create easy yet ethereal recipes we can all enjoy."~Celia Sack, owner of Omnivore Books on Food