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THE MeSSAGe San Francisco Somm Spotlight Matthew turner It was a homecoming when Michael Mina relocated his namesake res- taurant from the Westin St. Francis to the understated space that was formerly Aqua, Mina’s fi rst restaurant in what, at last count, included 19 locations from Florida to Portland. Mina’s rise to culinary stardom has been accompanied by several of the industry’s most talented somme- liers including Matthew Turner. Turner, who is preparing to sit for the Court of Master Sommelier’s Advanced certifi cate has a track record that reads like a well-thumbed Michelin Guide. His career includes time at the French Laundry, the Ritz-Carlton Half Moon Bay and Aureole at the Mandalay Bay in Las Vegas. At Michael Mina, he is evolving what was formerly a Burgundy- centric list to keep in step with the revamped menu that includes updated Mina classics and more Asian infl uences. “The menu focuses on fresh, local ingredients and diverse fl avors,” said Turner, “and the wine list refl ects diversity as well.” Like most career sommeliers, Turner regularly visits wine-producing regions and he spent his 40th birthday in Chablis with Christian and Fabian Moreau. “The passion that the Moreau family has for their vines and the care they demonstrate for the people who work them is inspir- ing,” says Turner. —Deborah Parker Wong Petra Polakovicova Petra Polakovicova, CS, is Wine Director at Epic Roasthouse on San Francisco’s historic waterfront. Epic Roasthouse and sister restaurant Waterfront are the work of iconic restaurant designer Pat Kuleto whose creative vision has given San Francisco many of its signature fi ne-dining restaurants. The focus of the menu at Epic is refl ected in its name, and the restau- rant’s wood-fi red cuisine lends itself to a wine list that emphasizes California producers. With Napa and Sonoma Cabernet Sauvignon featured prominently on a list that’s 70-percent devoted to New World wines, Wine Director Petra Polakovicova’s familiarity with the varietal is second to none. A Certifi ed Sommelier who is preparing to sit for the Court of Master Sommelier’s Advanced certifi cation, Polakovicova is on the fl oor four nights a week and training staff on a daily basis. She leads staff fi eld trips and frequently invites winemak- ers, Master Sommeliers and brand ambassadors in to educate. “We’re requiring all of the wait staff to pass the Court of Master Sommelier’s introductory course,” she remarked. With 25 wines offered by the glass and a bottle list of 400, Polakovicova will have one more when Epic launches its own private-label Cabernet Sauvignon in the coming months. “Fruit for the project was sourced from Napa Valley’s Pritchard Hill, and the wine was made in collabo- ration with winemaker Celia Welch,” said Polakovicova, “The staff has a real connection with this wine because we bottled and labeled it ourselves.” —D.P.W. Santa Barbara County Vintner’s Association Tasting Monday, August 29, 2011, from 3:30 – 6:30 p.m. a/k/a An American Bistro in Pasadena, CA hosts the event, with wine country–inspired cuisine and fl avorful wine selections provided by 15 wineries, including Qupé, Hitching Post, Municipal Winemakers, Babcock Vineyards and more. This is an industry event; restaurant owners and retailers are welcome. For reservations, contact Jim Fiolek at (805) 688-0881 or jim@sbcountywines.com. 1 / the tasting panel / august 201 1 Matthew Turner is Lead Sommelier at Michael Mina in San Francisco. PHOTO: DEBORAH PARKER WONG PHOTO: DEBORAH PARKER WONG