California Association of Winegrape GrowersCalifornia Association of Winegrape Growers
The California Association of Winegrape Growers
Established in 1974, the California Association of Winegrape Growers (CAWG) is an advocate for farmers, providing leadership on public policies, research and education programs, sustainable farming practices and trade policy to enhance the California winegrape growing business and our communities.
- Represent growers before legislative bodies, government agencies and the news media.
- Provide an open forum to exchange ideas.
- Resolve issues related to growing and marketing. Encourage cooperative efforts among grape growers.
- Support the continued production of quality winegrapes. Work to stimulate consumption of grapes for wine and other grape-based products.
- Collect and disseminate information on production and marketing to members.
- Provide industry leadership on the development and implementation of best practices.
California Sustainable Winegrowing AllianceCalifornia Sustainable Winegrowing Alliance
A Partnership Between California Vintners and Winegrape Growers
The Sustainable Winegrowing Program was initiated in January 2001 by winegrowing members of Wine Institute and the California Association of Winegrape Growers (CAWG) to promote vineyard and winery practices that are sensitive to the environment, responsive to the needs and interests of society-at-large, and economically feasible to implement and maintain. Wine Institute is a public policy advocacy group, representing more than 975 California wineries and affiliated businesses responsible for 85 percent of the nation’s wine production. CAWG is a public policy advocacy group of winegrape growers, representing more than 60 percent of the total annual grape crush. Together they developed the Code of Sustainable Winegrowing Practices workbook as the basis for the Sustainable Winegrowing Program, providing a tool for vintners and growers to assess their practices and learn how to improve their overall sustainability. Wine Institute and CAWG formed the California Sustainable Winegrowing Alliance to assist in program implementation. These organizations will continue to work together to promote sustainable winegrowing practices that benefit the environment, the community and high quality grapes and wine.
A Proactive Approach to Sustainability
As the State’s population explodes and urban areas encroach on traditionally rural farmland, the California wine community is taking a proactive, precautionary approach to address increasing pressure resulting from public and legislative perceptions, environmental decisions from regulatory and governmental bodies, and other growth-related issues. By adopting and implementing the Code of Sustainable Winegrowing Practices, members of the California wine community can greatly augment their collective and individual ability to respond to these pressures while demonstrating that they are responsible neighbors and committed stewards of the land.
Chocolate VisionsChocolate Visions
About our Chocolates
All of our chocolates are either hand dipped or hand molded by us to order in our shop in Scotts Valley.
We use fresh all-natural ingredients in our chocolates with two exceptions:
Any design color other than gold, white, silver, gray or black is made from FD&C synthetic food color (we would like to use all natural food colors, but so far we haven’t found any more that work).
The only Gianduja that we can get at a reasonable price from Callebaut contains vanillin. We are trying to find an alternate source.
We design and produce all of our own transfer sheets and most of our sheets are made with natural food color. Since we produce all of our own designs, we can fill smaller custom orders with faster turn-around times.
Most of our bulk chocolate comes from E. Guittard or Callebaut . We think that these have the best qualities for blending with different flavors. We are constantly trying other chocolates to see if they will work.
All of our chocolates should be stored in a cool dry place with a temperature range of between 50 – 70*F. (do not refrigerate) and have a shelf life of about one month. The chocolates containing alcohol (wine and liqueur) will have a 2 to 3 month shelf life.
Cork Supply USACork Supply USA
Cork Supply, USA is a Lean and ISO-certified producer of premium closure products for the wine industry, including natural corks, technical corks, bartops, Nomacorc® synthetic corks, tin and polylaminate capsules, wirehoods and foils, and Guala screwcaps. In addition, the company produces traditional handcrafted, custom-finished French and American oak barrels and Creative Oak alternatives from their state-of-the-art cooperage, Tonnellerie Ô. For more information, visit http://www.corksupply.com.
Corralitos Wine TrailCorralitos Wine Trail
Sunny Corralitos, at the southern, coastal end of the Santa Cruz Mountains appellation, is 20 minutes south of Santa Cruz and
an hour south of San Jose.
In this idyllic spot for grape growing, four independent, family-owned wineries have established the Corralitos Wine Trail:
Alfaro Family Vineyards, Nicholson Vineyards, Pleasant Valley Vineyards and Windy Oaks Estate Vineyards & Winery .
Family Winemakers of CaliforniaFamily Winemakers of California
Family Winemakers of California was founded in 1991 to give voice and presence to small, family wineries in the public policy arena. In the wake of the referendum on the wine market order, which was not extended, several small wineries created another vintner association apart from Wine Institute.
Family Winemakers was originally named Premium Winemakers of America, a reflection of the organization’s roots in producing quality table wine. In 1992, the organization was renamed Family Winemakers of California because it was an “organization that reflects the ‘little guy’s’ point of view.” The concept behind the association was to protect individual freedom from government over-regulation. The founders believed that an organization of this type would unite small wineries and address issues that were neglected by the California Wine Commission and Wine Institute.
Fiscalini Cheese CompanyFiscalini Cheese Company
Fiscalini Cheese Company was established in the year 2000 when John Fiscalini followed in his ancestors’ footsteps and began making cheese just as they had in Switzerland in the 1700’s. When he began producing cheese on his dairy farm in Modesto California he had no real experience in making cheese he just followed a simple recipe and always stayed committed to making only the highest quality cheese.
John had been making cheese about a year when fate intervened and he was introduced to Mariano Gonzalez. After a visit to Fiscalini Cheese Company Mariano undoubtedly left knowing that together he and John Fiscalini could achieve their dreams of producing some of the best cheeses in the world.
Born in Paraguay, Mariano learned to make cheese as a young boy when his uncle got into the cheese business out of necessity. In the rolling hills, where his dairy was located, Mariano’s uncle made cheese when it rained and the milk truck couldn’t make it to the dairy to transport the milk due to the slippery roads. Mariano was willing to help out and quickly became the family cheesemaker. Years later, he relocated to Vermont where he got a summer job at Shelburne Farms. Within just a few years he became their head cheesemaker winning numerous awards and securing national recognition for their cheeses.
In the spring of 2001 Mariano became an extension of the Fiscalini family and began making cheese for us, just one year later our Fiscalini Bandage Wrapped Cheddar won Best Farmstead Cheese in North America. Today Mariano continues to manage and grow our product line while winning awards for his handcrafted masterpieces.
Our cheeses are all made in small batches, using natural ingredients and milk from our own cows. Although the process of making cheese by hand is extremely labor intensive we believe that creating artisan cheese is a tradition well worth the extra effort.
As you walk through our cheese plant you will see how our family and our master cheesemaker, Mariano Gonzalez, have carefully thought through the production of each of our cheeses from the wooden racks we use to hand turn each wheel of our bandage wrapped cheddar to the large smoker we use for our smoked cheddar. There is an art to making our cheese.
The combination of traditional techniques and innovative new approaches is Mariano’s specialty and you can taste his magic in all of our cheese.
Friends of the WinemakersFriends of the Winemakers
Friends of the Winemakers is a non-profit corporation whose purpose is to preserve the history of winemaking and the enjoyment of wine in the Santa Clara Valley and the Santa Cruz Mountains; to share the knowledge with others; to stimulate interests about vineyards, varieties of wine, and the process of wine production; and to support our winery members through publicity and various activities.
Each month we schedule a wine oriented activity. Some of these involve visits to local wineries and tastings in support of the Santa Clara Valley and Santa Cruz Mountains wine industry. We help non-profit organizations with volunteer assistance by pouring wine at their events. Looking ahead, we’re working to further encourage knowledge about our local winemaking industry and to preserve its history through the establishment of a Santa Clara Valley/Santa Cruz Mountains Wine Museum.
Half Moon Bay Coastside ChamberHalf Moon Bay Coastside Chamber
This website has been designed for you to easily access an online Business Directory of local businesses, information on visiting Half Moon Bay California and the surrounding Coastside area, living on the Half Moon Bay Coastside and finding business resource information for companies operating along the Half Moon Bay California coast.
International Culinary CenterInternational Culinary CenterContact: Rachel Lintott
Credentials, Confidence, Connections
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular goal in mind: to provide superlative French culinary training in New York City in an immersive six-month program. Inspired by the technical school her father created and the premier vocational schools she visited in Europe, she accomplished what many deemed impossible. After 30 years, we are now the International Culinary Center. We count Jacques Pépin, André Soltner and Jacques Torres among our deans and our 15,000+ alumni include Wylie Dufresne, David Chang, Christina Tosi and Bobby Flay, who graduated in the very first class. With locations in New York’s Soho, Northern California and Parma, Italy, and programs that range fromProfessional Culinary Arts, Professional Pastry Arts and Cake Techniques & Designto Italian Culinary Experience, Spanish Culinary Arts and Intensive Sommelier Training, ICC is now the global expert in culinary and wine education.
You Won’t Just Learn to Cook; You’ll Learn to Succeed
ICC students learn the equivalent of a two-year internship in as little as six months. Often imitated but never duplicated, our Total ImmersionSM teaching method offers intensive instruction and puts you in the kitchen from the very first day. Right from the start, you work with professional equipment, learning and developing essential techniques through cumulative practice. The curriculum is rooted in the fundamentals of French cooking, building blocks from which all Western cuisines can be explored.
The rest of our highly accomplished deans include chefs José Andrés, Cesare Casella, Alain Sailhac, Emily Luchetti, David Kinch, award-winning journalist Alan Richman and master sommeliers Larry Stone and Scott Carney. Under their direction, our highly-trained chef-instructors–expressly trained to help individual students succeed–provide a first-rate education designed for real-world achievement.
Small Class Sizes and Solid Support
With 19 professional kitchens in New York, and 9 in California, ICC’s generous kitchen space means individual workstations for each student. Our low student-to-teacher ratio, a hallmark of ICC, offers support not found at other schools. A substantial library, job and internship placement, and an extensive Chef Demo program—including big names like Dominique Ansel, Seamus Mullen, Francois Payard, John Besh and Massimo Bottura—enhance the educational experience. Nearby housing, student advisors and financial aid specialists help students achieve their dreams, with the school’s 91% graduation rate a testament to our commitment to success.
Career students receive a diploma in three areas: Culinary Arts, Pastry Arts andInternational Bread Baking. In addition to The Italian Culinary Experience andSpanish Studies programs, advanced studies include Intensive Sommelier Training (a remarkable 11 master sommeliers are on staff and the Master Court of Sommeliers test is conducted on-site, with an outstanding pass rate), Culinary Entrepreneurship, Cake Techniques & Design and Advanced Chef Training for professionals. Most programs offer day and evening classes with several start dates throughout the year. Culinary Arts culminates with real restaurant experience in the award-winning L’Ecole in New York and externships in first-rate restaurants in Northern California.
We also offer an extensive variety of classes for home cooks and professionals looking to brush up on their skills. Classes take place in the same pristine facilities and offer hands-on training by the same chef-instructors who teach our career students.
Beyond the Classroom
The ICC experience reaches far beyond the kitchen; set in the culinary capital of New York City’s Soho and California’s lush Silicon Valley, you’ll have access to some of the very best restaurants, vineyards and chefs in the world. Students of our Spanish program can conclude their training with a week in Spain, while those in the authentic Italian Culinary Experience spend more than three months in Italy through a special ICC arrangement with the Italian government.
Unique Farm-to-Table Opportunity
Those looking to get to the roots of ingredients can enroll in our innovativeProfessional Culinary Arts + Farm-to-Table course. In addition to field trips throughout, New York students conclude with the week-long program created by ICC grad Dan Barber, his staff and Stone Barns Center’s farmers. Professional Culinary Arts Immersion + Farm-to-Table students in California enjoy field trips and a week created by Karen Karp, one of the ambassadors of the “good food” movement, that explores farming, production, distribution, social and environmental sustainability and policy.
If college is in your future, ICC students can transfer as many as 60 credits toward a Bachelor’s or Associate’s Degree at The New School, a highly respected NYC university known for its prestigious Parsons School for Design and Mannes College for Music.
Excellence and Innovation
ICC has been recognized with multiple awards and honors, including the International Association of Culinary Professionals School of Excellence in the professional training category in 2014, 2012 and 2010 (awarded every two years) and the coveted School of Excellence Award from the Accrediting Commission of Career Schools and Colleges in 2012 and 2013. Never resting on our laurels, we constantly seek to improve by integrating new technologies and industry trends into the classic curriculum without losing sight of our core principles. Both Professional Culinary Arts and Professional Pastry Arts include an emphasis on locality, sustainability and nutrition as well as training in cutting-edge techniques such as sous-vide and hydrocolloids.
Distinguished alumni include Dan Barber of Blue Hill, Josh Skenes of Michelin-rated Saison, Hooni Kim of Michelin-rated Danji and TV chef Daisy Martinez. Our graduates work in just about every facet of the food industry including television, publishing, food styling, business, print and digital media, catering, management and, of course, restaurants. Hailing from over 80 countries, they create a powerful hiring network. Many return to cook for students and to take advantage of our lifetime career services and all are invited to attend the annual commencement ceremony at the landmark Carnegie Hall to applaud the next generation of talent.
Ruthe Roberts Wine CollectiveRuthe Roberts Wine CollectiveContact: Ruthe Roberts
Ruthe Roberts Wine Collective is a multi-winery tasting room that is home to many of the best and most talented winemakers in California. A place where wine lovers will find new wines to love, and where smaller wineries can showcase their wines and introduce them to consumers. Our goal is to feature those smaller, hard to find labels that most people know very little about. Bold tastes encourage guests to explore our unique Californian wine list, easily navigated by tasting notes. The wines are offered in pre-arranged flights to allow guests to compare different wines and discover new favorites. A warm, casual elegance defines the ambiance. Sip in our picturesque courtyard or grab a table in our beautifully appointed tasting room.
San Jose Chamber of CommerceSan Jose Chamber of Commerce
As the region’s leading voice of business since 1886, the San Jose Silicon Valley Chamber of Commerce speaks on issues of importance to businesses across the Santa Clara Valley. Our membership ranges from large Fortune 500 firms to small, family-owned businesses. They share a common understanding: protecting and improving the Silicon Valley business climate is the key to our future economic prosperity.
SJSV Chamber’s annual program of work is led by a 70-member board that consists of business leaders from our membership located across the entire Silicon Valley. Acting on behalf of nearly 1,500 members, the chamber creates nearly 100 programs and events for members that build a strong local economy and provide premier business connections and exposure to companies that represent nearly 250,000 employees throughout the region. Annually, the chamber’s resources make nearly 90,000 business referrals to our members.
Santa Clara Chamber of CommerceSanta Clara Chamber of Commerce
Welcome to the Santa Clara Chamber of Commerce & Convention-Visitor’s Bureau, your business and visitor resource for Silicon Valley Central. Located just north of San Jose, Santa Clara is a culturally and economically diverse city. Our businesses range from small owner operated businesses to large manufacturing and semiconductor organizations. During your visit to our website, we encourage you to link to our member businesses through their listing in the Business Directory section. Our more than 530 member businesses are waiting to serve you.
Santa Cruz County Farm BureauSanta Cruz County Farm Bureau
The Santa Cruz County Farm Bureau is a vital part of our community, providing an important voice for the Santa Cruz County and Pajaro Valley agriculture industry. We are continually involved in local land use and transportation issues as well as opportunities to provide educational support through scholarships and school programs. The Santa Cruz County Farm Bureau helps insure that the agriculture industry here remains viable, and continues to generate financial security for the entire community.
Saratoga Chamber of CommerceSaratoga Chamber of Commerce
Welcome to the Saratoga County Chamber of Commerce, where we open doors and close deals to support and improve the communities where we live, work and play.
With a strong and sustainable vision we’re leading the way to a successful future for our members and our county. We’re a convening force that brings creative ideas to proactive partnerships. We’ve visible, we’re vocal; and we’re not afraid to take a stand. Simply put, we get things done.
Saratoga Wine TrailSaratoga Wine Trail
Just minutes away from many Silicon Valley locations are some of the most historic and highly rated wineries in the region – all of which may be visited in a relatively short drive. Visit both beautiful mountaintop locations with great views and picnic locations and easy to get to Tasting Rooms in downtown Saratoga. You will find exceptional Santa Cruz Mountain Chardonnays, Pinots, Cabernets, Syrahs and other wines on your adventures following the Saratoga Wine Trail.
Summit to the Sea Wine TrailSummit to the Sea Wine Trail
The Summit Sirens invite you to follow the trail of the vine as it winds through some of the most picturesque mountain locales in the Santa Cruz Mountains.
The Summit to Sea Wine Trail is a unique collection of wineries, each ready to welcome you with hospitality and exceptional award winning wines. It only takes a day to fully enjoy the Wine Trail or you can plan a few weekends to experience all that each winery has to offer. We invite you to explore this site and see where the trail leads you. You’ll find more than just great wine!
Summit WineriesSummit Wineries
The Summit Road Wineries offer spectacular views across the mountains to the Bay. Only 20 minutes from Los Gatos or Santa Cruz you can visit all these wineries in a single afternoon. Mountain vineyards, forest scenery, excellent mountain wines and beautiful gardens all come together to offer a true ‘top of the world’ wine tasting experience.
Surf City VintnersSurf City Vintners
The Surf City Vintners collective of micro-boutique wineries, numbering a dozen, has made Santa Cruz a vibrant mecca for wine tasting. An urban renewal project has turned former warehouse space into a hip, trendy destination. The individual wineries are in close proximity on the Westside of Santa Cruz on Ingalls Street, Swift Street, and the Old Sash Mill. Meet and talk with the winemakers!
The Wine InstituteThe Wine Institute
Wine Institute is the voice for California wine representing more than 1,000 wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state.
As the largest advocacy and public policy association for California wine, and the only group representing the industry at the state, federal and international levels, Wine Institute’s Officers, Board of Directors andprofessional staff work to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities.
Please use our website to find out more about our initiatives, industry issues and news, membership services and benefits and becoming a member of Wine Institute.