Kevin Koebel aka-The Rogue Chef has been in active pursuit of the simple premise that food should be uncompromisingly unaltered, fresh, sustainable, and local. Be it as a child on his family farm, an internationally trained chef, the proprietor of a food education center and restaurant in Half Moon Bay, CA, a collaborator with farmers and food purveyors globally, or as a food historian and pioneer of the slow food movement, Kevin has consistently inspired dialogue and raised consciousness about food origins and farm-to-table practices. Whether discussing farming principals with farmers in the field, utilizing the kitchen to train anyone from elementary school-aged children to corporate leadership teams, or cooking for private events, Kevin’s passion for his vision, his no nonsense style and rye sense of humor allows for open dialogue and advocacy for change in the way we all eat. Kevin also founded Local F.A.T.T (Food awareness through teaching)
Beauregard Vineyards, A Time-Honored Family Tradition
Ryan Beauregard discovered a love for making wine at a very young age. He grew up at the Beauregard Ranch (the original vineyard purchased by his great-grandfather in 1949) and played as a child among the vines. Different places in the vineyards have different soil types and different smells-sandy loam topsoils with underlaying limestone surrounded by redwood tress on one end and chaparral at the other-and those smells are ingrained into his earliest memories. To this day he can smell a wine in the cellar and know specifically where it came from on the home ranch. Later in life, he had opportunities to travel to Europe and see how the French make wine. This led him to put modern-style winemaking by the wayside and employ old world techniques in his own cellar practices.
His first emphasis in winemaking is to produce wines that show the flavor of the land, which the French call Terroir. Secondly he chooses to make wines that show Typicity, wines that are varietally correct in character ie; how much a Pinot Noir tastes like a Pinot Noir. The combination of these two philosophies is the backbone for Beauregard wines.
His technique to accomplish this valued combination starts with the absence of chemical manipulation from the crush pad to the bottling line. Instead of using commercially manufactured yeasts that may impart flavors from other areas of the world, he uses yeasts that are present in our vineyard and cellar. All wines are aged sur lees, creating vintages of notable minerality, expressive of our coastal mountain terroir.
The Jill & Nicholas Woodman Foundation
The Frank Murphy Team
Shopper's Corner
Beauregard Vineyards
Tom's Well Service
Moriarty's Roofing
Bonny Doon Environmental Systems, Inc.
Hammer Electric
