Culinary Challenge Dinner-Battle of the Chefs Package
- Accommodations for Friday Night
- Voucher for a Bottle of Eagle Ridge Private Label Wine
- Wine Dinner Friday Night in Ballroom
- Wine Tasting Seminar Saturday Morning
- Breakfast Buffet in Woodlands Restaurant on Saturday morning
Rates are based on double occupancy, cannot be combined with any other offer and based on availability.
Two Night Stays, please call 800.892.2269
Culinary Challenge Dinner Battle of the ChefsFriday, March 27th
7:30pm to 9:30pm
$150 Inclusive A la Carte
Saturday, March 28th
10:30am to 11:30am
$20 A La Carte
Phone 815.776.5073 for more details and pricing (non-booking questions)
Wine SeminarSaturday, March 28, 2020
10:30am to 11:30am, Eagle Ballroom
$20 A La Carte
Guest Host Bios
MOLLY BOHLMAN, Winemaker
A grapevine salesman, vineyard manager and enologist whose passion for pinot noir lead her to winemaking. molly makes our wines from Jespersen Ranch.
After an introduction to the world of wine during a study-abroad in the South of France Molly had the bug. She began her education at the University of Minnesota and finished it at Cal Poly with a BS in Fruit Science and a Minor in Wine & Viticulture. In the 20 years since, she has methodically worked across several functions within the industry seeking to understand sales, vineyard science and winemaking-by-doing. In 2014, Molly came to Niner after working at Paul Hobbs Wines, where she was winemaker for the Crossbarn brand. In her spare time Molly enjoys spending time outside, crafting, and enjoying food and wine with family and friends. She lives in San Luis Obispo with her husband Daniel, and son Sawyer.
TUCKER SPEAR, Director of Sales
With wine running through his veins, tucker’s unparalleled passion for fine wine can be experienced by those that he meets while traveling and promoting niner wine estates.
Tucker inherited his passion for the wine industry at a very young age from his mother, who worked in international wine sales. He attended San Diego State University and graduated with a degree in Applied Design. Tucker’s work in the wine industry began as a sales representative for a leading wine distributor in Los Angeles before spending the next ten years as Regional and National Sales Manager at Chalk Hill Estate Vineyards and Winery in Healdsburg, and National Sales manager for Fantesca Estate and Winery in St. Helena. Tucker is going on his 10th year at Niner Wine Estates. He resides in San Diego with his wife Sarah and two sons, Preston and Parker.
Californian chef Jacob Burrell launched his cooking career while studying to become a high school chemistry teacher at the University of North Carolina. It was his weekend jobs in kitchens that sparked his passion for food. Not just the making of it, but all the aspects it entails; art, culture, science, maths, physical movement , service, community and people.
After graduating culinary school and working locally in Vermont, he set the bar high by landing the role as sous chef at three-Michelin-star Manresa Restaurant in Los Gatos. Jacob worked alongside Chef David Kinch for four years before moving down the coast to run the kitchen at The Post Ranch Inn, Conde Nast’s top hotel in the world, 2016.
Prior to his move to Bali, he was the executive chef at the Big Sur Bakery and Restaurant, a fine dining destination that has been praised by The New York Times for its “hearty California cuisine with a curious soul”.
Jacob moved to Bali in 2015 to work with one of the world’s most well known hospitality groups, Potato Head Family. After consulting on kitchens in both Bali and Jakarta, he took over as executive chef off the now-acclaimed restaurant Attarine Jakarta. During his tenure there, Jacob took the 2015 Indonesian Iron Chef award.
On breaks back in Bali from Jakarta, Jacob and his wife Fiona started the Lo-Fi Supper Club, a weekly pop-up on Berawa Beach. Jacob would cook a 6 course set menu with whatever was fresh that day, while Fiona hosted the intimate dining experience capped at 6 tables per night. The community response was immediate - there was nowhere else in Berawa to experience a high quality dining experience in a casual atmosphere. You can’t wear heels to the beach!
He joined the Niner Wine Estates Team in late 2019 as Executive Chef. He is now the creative force behind our estate garden, lunch and special event program.