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Blackburn’s Farm to Table – Corona

Chef Bill believes two things must be in place to be a great cook: an absolute love for eating, to the point when you finish one meal you’re already thinking about the next. Second, be completely taken by the act and art of feeding others, especially when serving total strangers. His experience in the catering services is broad-ranging and diverse: from fundraising events (ex., Hillary Rodham Clinton) to luxury car dealer and corporate events (i.e., Mercedes, BMW) celebration events to celebrity VIP parties (ex., TNT’s Kenny Smith) to hospital and private medical practice luncheons. He’s also catered weddings both outdoor and indoor, as well as residence dinner parties and other personal events. Drawing on veteran military and corporate experiences, Chef Bill brings to his catering high ethical standards, unparalleled professionalism, succinct organization and precision, unwavering customer service, strategic outside-the-box thinking, command leadership and an ability to produce in pressure situations.

Chef Bill studied under Chef Eric Crowley at the noted Epicurean School of Culinary Arts, which provides a comprehensive professional instruction in classic French techniques. There, he received intense training in creative preparation of meats, fish, fowl, stocks, and sauces. In addition to the exacting rigors of acquiring advanced cooking techniques, he also acquired a deep understanding around the “art of the presentation.” After graduation Chef Bill took advantage of his successful background in corporate sales, marketing, and business development to launch Blackburn’s Catering – a full service catering service.

Over the years, he has acquired a studied appreciation of the many aspects of catering, including menu development with an emphasis on custom tailored menus, creativity, staffing, purchasing, selecting the best food vendors, event planning and most importantly – managing the timeline. For Chef Bill, when clients finish a plate and smile, or even just talk about the food, he experiences immeasurable joy and satisfaction.


Falkner Winery, Pinnacle Restaurant – Temecula

Jason Barradas, former Sous Chef, was promoted to Executive Chef of the Pinnacle Restaurant at Falkner Winery. Jason had been Sous Chef at the Pinnacle since 2014 and worked there previously between 2008-2012. Before that, he was Chef de Prate at the five star Amaya Restaurant part of the Grand Del Mar Resort between 2012-2014. He was trained at the California Culinary Academy “Le Cordon Blue” in San Francisco. Says Loretta Falkner, co-owner, “Jason is a great Chef with a flair for imaginative ideas for food items. We look forward to his great ideas on some new menu items”. The Pinnacle offers great panoramic views, outstanding Mediterranean style food, and high quality service for lunches 7 days a week. Set on a 1,500 foot hilltop, The Pinnacle offers customers great Temecula Wine Country views whether seated in the air conditioned indoors or on the open-air outdoor balcony. The restaurant also serves as an evening wedding and banquet venue.

Falkner Winery is a premier winery in the Temecula Valley Wine Country offering great food, high quality wines, spectacular views, and spectacular service. Since opening in July 2000, the winery has gained distinction in Wine Country for its high quality wines, great food at their “Best Restaurant in Inland Empire” award winning Pinnacle Restaurant, wine tasting classes, VIP Group Tours and Tastings, and private venues such as parties and weddings. The tasting room is open daily from 10am to 5pm with tours available on weekends and by appointment. The restaurant serves lunch daily from 11:30am to 3:30pm daily.


Spaggi’s – Upland

At a young age, Henry knew he wanted to cook. His father worked in a restaurant a chef and Henry’s older brother worked with his father.

One day, his brother skipped worked to play at the beach. The young Henry used this opportunity to sneak into the kitchen his father worked in, and set to work. No one realized the younger son was working in the kitchen until the lunch rush died down. Henry loved cooking so much; his parents used that to ensure good grades. If he didn’t make good grades, he would not be allowed to cook.

Eventually, he worked at Rosa’s in Baldwin Park. Henry quickly became head chef. He attended the L.A. Culinary Institute (which became the California School of Culinary Arts in Pasadena). His tutelage was under chef Raymond Hofmeister. Later, he worked at Rosa’s in Ontario. Now , Executive Chef and Owner Henry Gonzalez runs Spaggi’s with his wife. He has a team of seven chefs.


Provecho Grill & Xicana

Chef Rosie, award winning chef and restaurateur, was born in San Francisco and was raised in most of the barrios like La Brea, Cudahy, Huntington park in Southern California. Her heritage is from El Salvador, Peru, Japan, and her heart is Mexican with Spanish roots. She is a Latin fusion at its best! “I feel my cultural diversity feeds my curiosity when I’m traveling and indulging in other countries.” Said Rosie.

Her crazy competitive edge landed her in the So Cal Chef’s Open in 2015. This spectacular event features chefs from the most prominent local wineries, casinos and restaurants who come together to compete in creating their most delicious masterpiece. For the first time in SoCal Chef Open history, one chef was decorated with both awards. The judging chefs and over 600 in attendance honored Chef Rosie with the Pinnacle Award and People’s Choice Award.

Rosie O’Connor is the chef owner of Provecho Grill in Menifee and Xicana (coming soon). She is a Food Writer for Menifee Buzz and Valley News. She is also the winner of Farmer’s Market Flip, Season One, Episode One.

Chef Rosie offers cooking classes, cocktail mixology lessons and private dinners that celebrate foods from every region of Mexico.