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South Coast Food & Wine Experience Invitation

IRVINE, Calif. --- The BSH Experience & Design Center will once again pair with the UC Irvine Women's Volleyball program for the second consecutive year to bring the culinary and volleyball communities together in a unique event.

The South Coast Food & Wine Experience features signature dishes from award-winning chefs, Chef Tony Nguyen and Chef Ron Lee from the AnQi Bistro, Chef Eddie Garcia of the Silver Trumpet Restaurant and Chefs Kyle Jakobi and Adam Alper of Thermador. The culinary delights will be paired with exquisite wines from Raymond Deloach and JCB Vineyards. The event culminates in an exciting silent auction that includes travel opportunities, luxury entertainment and a wine treasure chest: a Gaggenau wine storage unit filled with very exclusive wines from vinter Jean-Charles Boisset with all proceeds benefiting the UC Irvine Women's Volleyball program.  

The women's volleyball program is under the guidance of Paula Weishoff, who is in her sixth season at the helm of the Anteater team. During her tenure, the Anteaters have had three All-Americans recognized and 14 all-conference honors. UCI is currently in season and opens the conference schedule against Long Beach State, Sept. 26 at UCI. 

The 2014 UCI women's volleyball student-athletes and coaching staff will be on hand to guide guests through an epicurean adventure that takes place in the expansive 17,000 square-foot BSH Showroom, the North American home of Thermador, Bosch and Gaggenau.

Steve Churm served as the 2013 event's emcee which brought together 135 guests, including celebrity guests, former tennis professional Lindsay Davenport, and beach volleyball stars, April Ross and Whitney Pavlik.

Click here to RVSP to the event.  

About the Chefs:

	Executive Head Chef, Eddie Garcia, is a California native and has perfected his culinary talents working at some of the area's finest establishments, including Wolfgang Puck's Wolfgang Puck Café in Santa Monica and the critically acclaimed Granita Malibu. Prior to his start at Silver Trumpet, Chef spent seven years as Executive Chef for ARAMARK, Metropolitan Transportation Authority, where he oversaw catering operations for Los Angeles City Council and Mayoral events.  Chef Eddie trained at Los Angeles Trade Technical College.
	Chef Tony Nguyen is the Corporate Consulting Chef of the House of An and brings a new level of culinary excellence to AnQi. Chef Tony graduated from the nation's top cooking school, the Culinary Institute of America, and is proficient in both the business side and the cooking side of the restaurant business. He has conceptualized and helped open new restaurants in a series of cities across the United States. A graduate of the Culinary Institute of America, Chef Tony has worked alongside Edward Leonard, one of only 62 Certified Master Chefs, Adam Sobel of Guy Savoy; and Lou Rook of Annie Gunns the James Beard House in New York City. Tony also apprenticed under a seasoned itamae (sushi chef) at the Ritz-Carlton in St. Louis.
	Chef Ron Lee typifies the sort of culinary education that only Southern California can offer. Born and raised in Burbank, schooled at an elite culinary institution in Pasadena, and having mastered French cooking techniques at the award-winning Melisse restaurant in Santa Monica, Ron made the grand tour of greater L.A. before finally, and firmly, planting his feet at AnQi. He trained at Le Cordon Bleu College of Culinary Arts, the famed name in molding tomorrow's superstars and soon after graduating, Ron landed a coveted job at Melisse, an internationally acclaimed French restaurant in Santa Monica, CA. Ron gained valuable French techniques from its Paris-trained chef/owner Josiah Citrin.
	Thermador's Executive Chef Kyle Jakobi and Chef de Cuisine Adam Alper lead the culinary vision at the BSH Experience and Design Center. Chef Kyle and Chef Adam come from rich and diverse culinary background that spans the nation.  Having worked everywhere from fine dining at five diamond resorts, tapas/wine bars, to upscale Italian restaurants, their experience is vast. This experience allows their food to be approachable, unique and delicious.  Their belief in cohesiveness of flavors and textures makes the dining experience they provide quite special.