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58 { THE SOMM JOURNAL } FEBRUARY/MARCH 2015 Pebble Beach Resorts' premier fine dining restaurant is situated at The Inn at Spanish Bay. Pèppoli is named for one of the Tuscan wine estates of Marchese Piero Antinori. Chef de Cuisine Angela Tamura (who is studying for her Advanced Sommelier exam) prepares flavor-filled Tuscan cuisine and challenges her- self with other regional Italian dishes. She recently completed a trip to Rome, Abruzzo and Napoli and came back with some stunning new recipes. Originally from the East Coast, Chef Tamura eventually worked her way to Napa in 1998, where she sought out a wine education in addition to sharpening her cooking skills, working as Chef de Cuisine at Bistro Don Giovanni and Partner at ZuZu. In 2011, she was hired at Pebble Beach Resorts. "Just look out the window," she points to a rugged coastline, a golf course and the mist in the sky. "This is my 'office' view. It can never get better than this." We sat in front of Tamura's 'office' window at Pèppoli on a cool fall morning, and I was thrilled to join an intimate group to taste and test dishes paired with wines from Tre Bicchiere Winemaker Lucio Gomiero, who lives in both Monterey and the Venetian hills. In the Veneto, he crafts wines under the Vignalta label. When he's not in Italy, he's farming radicchio in California's Central Coast—with 3,200 acres, he is one of the largest growers in the world. "Actually, the Veneto is the land of radicchio," explains Gomiero, who is an architect by trade. "The varietals are named individually for the towns in which they're grown." Planning a Wine Dinner at Pèppoli Planning a Wine Dinner at Pèppoli Angela Tamura, Chef de Cuisine at Pèppoli at the Inn at Spanish Bay, is currently studying for her Advanced Sommelier exam. Winemaker/architect Lucio Gomiero makes stunning wines in the Veneto but is also known as a prolific radicchio farmer in California's Central Coast. During planning for a Wine Dinner at Pèppoli, I was invited to sit and taste through a dozen dishes and some exquisite wine from Veneto with the winemaker. Left to right, Mark Buzan of Chambers & Chambers Wine Merchants; Wendy Heilmann, Director of Wine & Spirits, Pebble Beach Resorts; Pèppoli Chef de Cuisine Angela Tamura; Vignalta Winemaker Lucio Gomiero; Meridith May, Publisher/Editorial Director, The SOMM Journal; and Pascal Rifflart, F&B Director, The Inn at Spanish Bay.