Advisory Board
Mark Beringer has worked in the wine industry for over 25 years. He spent 14 of those years making the wines of Duckhorn Vineyards in the Napa Valley, and is now the VP of Production and Winemaker for Artesa Vineyards and Winery in Carneros. In 2007, in partnership with several childhood friends, he created the Et Cetera Wine Company to make Napa and Sonoma wines.
Linda Daly is way too socially active for her own good. She is a contributing editor for Los Angeles Times Magazine, a nonprofit consultant and coordinates volunteers for her temple’s food pantry. When she’s not writing and telling people what to do, she’s raising her 2 children and takes care of a ranch in Malibu. There she watches her tomatoes grow and sheep graze and dreams about a world where biodiversity is an every day practice. Linda has two dogs and four fish. Her favorite food is guacamole and her favorite wine is Sauvignon Blanc.
Tracie Fiss is a fun-loving television producer who, more than anything, enjoys spending quality time with her family. When she is not plotting the destruction of the evil empire of tomato hornworms that threaten her beloved garden, she feasts on truffle cheese while sipping an elegant Turley Zinfandel. Tracie is best known for her grilled pizzas and kitchen dance parties.
Suzanne Goin, chef, restaurateur and cookbook author owns four of L.A.’s most lauded restaurants: A.O.C., Lucques, and Tavern, which she runs with partner Caroline Styne, and The Hungry Cat, where she shares duties with her husband, David Lentz. She was named one of Food & Wine Magazine’s “best new chefs of 1999? and was nominated for James Beard awards in 2003 and 2005. In 2006 Goin won the James Beard award for Best Chef: California.
Suzanne Tracht is among the rare group of American women chefs who have achieved the ultimate dream of owning their own restaurant. With Jar, her modern chophouse in the heart of Los Angeles, Tracht dazzles Angelenos with the allure of her familiar retro dishes from the American culinary repertoire. Her contemporary interpretation of dishes like Pork Belly and Chocolate Pudding prove that delicious food can also be unpretentious. “I love feeding people. We want guests to feel like they are in the ultimate living room, where they can have their favorite foods without pretence. I’ve always wanted to create a restaurant space where there’s a sense of community and neighborhood,” says Tracht.
Cary Tamura
