This course was served with a JOÃO PIRES,
Terras do Sado Vinho Regional 2001

Chef Jean Denham, C.C., Weimar, California

Chef Jean Denham started her culinary career at the age of 60 when she realized that cooking has always been her passion and that she needed to do something about it. Chef Jean Denham is now the Apprenticeship Chair for the Capitol City Chef’s Association, a chapter of the American Culinary Federation which led to her job as Chef at the Forest House Lodge in Foresthill, California. She is also a member of WCR, Women Chefs & Restaurateurs.

Chef Billy J. Cotton, Roseburg, Oregon

Chef Billy J. Cotton: A retired Chief Petty Officer in the U.S. Navy, Billy has developed his own style over 35 years of cooking. Many residents of the area have enjoyed classic French, Chinese, Mexican and home-style cuisine. A meal from Billy’s kitchen is an adventure many local cooks aspire to emulate. At the age of 23, Billy discovered that eating out was not economical, so he purchased his first cookbook and began his life of learning and developing his own style. “The agricultural wealth of this area, its surrounding mountains and proximity to the coast encourages one to learn to prepare everything from local meats and produce to wild game, fish and seafood. To give this bounty its due, one must draw on a variety of cuisines to showcase it. It is my pleasure to delight many different palates and tastes using the local wines, cheeses, fruits and vegetables in original recipes”.