Robert Mondavi of Napa Valley was the global symbol of American wine

and food. He founded the Robert Mondavi Winery in 1966, inspired by his belief

that he could produce world-class wines in Napa Valley. Since that time,

the Robert Mondavi Winery has become known as one of the world’s

leading innovators, producers, and marketers of fine wine.

Margrit Biever Mondavi is Vice President of Cultural Affairs at

Robert Mondavi Winery. A pioneering woman of the modern-day

California wine industry, she joined the winery in 1967, pursuing a life-long

interest in uniting wine with fine arts, music, and culinary artistry. Under her

direction, Robert Mondavi Winery developed original cultural and culinary

arts programs that are now benchmarks for the wine world.

John Rivera Sedlar literally wrote the book on Modern Southwest Cuisine.

Sedlar grew up in Santa Fe, New Mexico, and also spent three years in the

Spanish cities of Sevilla and Zaragoza. In his early 20s, Sedlar gained acclaim

as a chef in the South Bay region of Southern California. He then apprenticed

himself to legendary French Chef Jean Bertranou of L’Ermitage in Los Angeles,

where he mastered classic techniques while evolving his own approach

to cooking. A James Beard Foundation nominee, Sedlar is a founder and

Executive Chef of Rivera Restaurant.

Please enjoy our wines responsibly. © 2013 Robert Mondavi Winery, Oakville, CA

AMUSE

bacon and eggs with toast and jelly

PARA EMPEZAR

salmon mousse tamal with cacahuate salsa Robert Mondavi Winery 2011 Fumé Blanc Oakville

MARISCOS

scallops with french green lentils, celery, and broccolicielo verde greens

Robert Mondavi Winery 2011 Chardonnay Reserve

ENTREMET

cactus pear granite

CARNE

filet mignon with chayote chutneytomatoes with chocolate onion sauce

Robert Mondavi Winery 2010 Cabernet Sauvignon Reserve

DULCE

neon tumbleweed Robert Mondavi Winery 2001 Sauvignon Blanc Late Harvest Botrytis

GREAT CHEFS PROGRAM

at

ROBERT MONDAVI WINERY

In 1976 Margrit Biever Mondavi introduced a program of cooking classes to develop guests’ appreciation of great food paired with fi ne wine known as the Great Chefs of Robert Mondavi. This was the fi rst winery culinary program held in the United

States. Participants received fi rst-hand instruction in the preparation of complete menus and the art of gracious living from Rivera Restaurant’s very own John Sedlar in 1988.

Margrit Mondavi on John SedlarJohn Sedlar and I met in 1988 when he came to participate

in the Great Chef ’s program at Robert Mondavi Winery.

An excellent cook, he had such a bright, fun energy, and I

loved him from that point on. We ended up having a few

adventures together over the years. One was a rafting trip

down the Snake River. We had 16 people, two famous chefs, (John Sedlar and Robert del

Grande), and sixteen cases of Robert Mondavi Winery

wines for the seven-day excursion. At the end of a long

day of bumping down the river, we would all sit down

to these magnifi cent meals on the shores of the Snake

River, only lit by candles; place cards were little rocks or

leaves. Bob and I became close friends with John and his

delicious food. All cooked on a little fi re!

John Sedlar on Robert and Margrit MondaviI had the good fortune of running into Margrit and Bob in the late ’80s in Santiago, Chile. I was there with a group of six chefs from the U.S. to create a dinner paired with Chilean wines and happened to run into Bob and Margrit looking in a gift store window. They were out for a walk and Bob had just been mugged and pushed into a ditch. His clothes where in tatters but his sense of humor was still intact as he asked if he could borrow my American Express! Luckily, he was fi ne and they ended up coming to my dinner that night. They have always been so gracious and

full of energy. I treasure the time I spent with them!

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