The winner will be selected by a jury composed by experts in wine, food, media, performing arts, and local personalities.
Ornella Fado was born and raised in Italy, where, as a child, she studied classical piano and Ballet.
Her career started at the young age of 17 with the dance company of the Etoile`of Teatro dell'Opera di Roma Diana Ferrara.
For many years, Ornella performed and worked as a soloist, soubrette and actress in many RAI TV programs, and in some of the most well known theater productions such as Teatro Sistina in Rome with stars such as with Massimo Ranieri and Jhonny Dorelli.
Ornella also has worked as a model/actress in print and commercial ads and was for many years the "image" for GBR Television.
Ms. Fado is the founder of OK Productions LLC and she is the hostess, creator and producer of the only TV show about Italian restaurants and lifestyle in America, called "Brindiamo!", broadcasted on NYC LIFE channel 25 since 2005. Additionally, Ornella is authoring an upcoming book which will provide a behind-the-scenes look at her television show and which also will feature some of the best Italian restaurants in and around New York City and Italy, along with many tasty recipes, interviews and much more.
Ornella is collaborating with a lifestyle Magazine in America called "Bella” , further is launching a "Brindiamo! Club Card” a VIP cards for food lovers, and Brindiamo! APPS, which provides helpful information about restaurants, their menus and locations.
Ornella is fluent in Italian, English, and Spanish, holds a degree in education, a degree in "Theory and Solfeggio" from the Conservatory Stanislao Giacomantonio, and a degree in Ballet from Centro Internazionale Danza.
Ornella is the proud mom of a beautiful 20 year old daughter named Carolina.
This year Ms. Fado celebrates 30 years of being in show business.  
Michele Scicolone is a cookbook author and writer who specializes in food, wine and travel.  She is the author of 19 cookbooks.  The latest, published by Houghton Mifflin in January 2013 is The Mediterranean Slow CookerHer previous book, The Italian Slow Cooker, was the #1 Bestselling Italian Cookbook on Amazon.com for 3 months. She is also the author of the #1 New York Times Bestseller The Sopranos Family Cookbook, co-authored with Allen Rucker, and was an editor of the 75th Anniversary edition of the classic Joy of Cooking.
She authored several books for Williams Sonoma including Savoring ItalyEssentials of Italian Cooking, and Mastering Pasta.  Her book 1,000 Italian Recipes was nominated for a 2004 James Beard Award and was a main selection of The Good Cook book club.  Italian Holiday Cooking (Morrow) was chosen as one of the Top Ten Cookbooks of the year 2001 by Food & Wine magazine.  Pizza--Anyway You Slice It! was co-authored with her husband Charles. The book received high praise in a New York Times review.  A Fresh Taste of Italy was nominated for a Julia Child Award as the Best Italian Cookbook by the International Association of Culinary Professionals and was chosen as one of the ten best cookbooks of the year by Amazon Books.  La Dolce Vita, a collection of recipes for "life's sweet pleasures" Italian desserts, has been released in a paperback edition from Harper Perennial.  It was nominated as the Best Dessert Book of 1994 by the International Association of Culinary Professionals.  Her previous book, The Antipasto Table, was nominated by the James Beard Foundation as Best Italian Cookbook of 1991.
Michele’s articles have appeared in Bon AppetitThe Los Angeles TimesThe Washington PostThe Wine Spectator, The New York Times, Gourmet, Cooking Light, Eating Well, Prevention, and many other publications. In addition to writing, Michele is also a spokesperson and cooking teacher.  In 2005-6, she represented Williams-Sonoma’s Mastering cookbook series on a 10-city tour giving television and radio interviews, cooking classes, demonstrations, and book signings. Michele has been a spokesperson for the Italian Trade Commission and has lectured on Italian culture and cuisine at The Smithsonian Institute, Hofstra, and Henderson State Universities.   In 2012, Michele was awarded the prestigious Distinguished Service Award by the Italian Trade Commission.
Her television appearances include Emeril LiveThe CBS Morning Show, Good Morning America, Real Simple and Cooking Live,as well as many local television and radio programs.  In 2012, she appeared twice weekly on i-Italy TV on New York City Public Televison speaking about cooking and restaurants.  She teaches cooking at schools around the country including De Gustibus at Macy’s, Sur La Table, the Institute for Culinary Education, and Ramekins.
Together with her husband, Charles, a wine consultant, Michele has conducted culinary tours to Italy and lectured on food and wine on several Mediterranean cruises.
Josh Beckerman is the Foodie Magician. A professional Entertainer (magician/mentalist/comedian)  who writes the food blog www.nycfoodie.com, he has a true passion and obsession for food. He is out every day and night, eating and entertaining. He is like the "Rain Man" of NYC restaurants. As the NY Times states, "Go out often enough, and the Foodie Magician will materialize at the edge of your table.." It's dinner and a show every night of the week.
The winner was selected by a jury composed by experts in wine, food, media, performing arts, and local personalities.
The criteria used to judge the dishes were:
- tastiness
-faithfulness to the theme
- originality and creativity
Food Blogger and Writer
I am as passionate about food as I am about writing. My parents say as a baby when taken to restaurants I ate pats of butter and cried until given a bone to gnaw on. Not much has changed since then.
While working as a strategic marketing professional at Landor Associates I started writing about food because my friends and family were asking me where and what to eat. Only months after it launched, Forbes chose my blog, Cooking with Amy, as one of the top five best food blogs, praising my writing as “smart, cozy and witty.” Since then my blog has been featured and my recipes reprinted in many newspapers and magazines in the U.S. and the world.
Since then I’ve written two books, Williams Sonoma New Flavors for Appetizers and WinePassport: Portugal and contributed to both Creating A Meal You’ll Love and ThinkFood: Brain Healthy Recipes. I’ve written for Frommer’s. Gastronomica, Via, Cheers, Glam, Bay Area Bites, Citysearch among other publications. I’ve edited a food lover’s guide for Zagat and cookbooks and diet books for Callisto Media.
In addition to brand consulting, I also work with many corporate clients as a copywriter and recipe developer with a focus on recipes for home cooks. I’ve written copy for clients ranging from Columbus Salame to Williams-Sonoma. I have also judged many food contests and awards including the the National Beef Cook-Off , Good Food Awards, IACP Bert Greene Awards, the Shuck & Swallow Challenge, the Chocolate Salon Awards and the Tasty Awards.
I have served on board of the San Francisco Professional Food Society and am a member of the International Association of Culinary Professionals and the International Association of Food, Wine and Travel Writers Association. I have also spoken and moderated panels at numerous food, travel and blogging conferences.
Wine Director, Press Club San Francisco
Mauro Cirilli joins Press Club as the wine bar and lounge’s new Wine Director, with a long lineage of wine experiences spanning all the way back to his early childhood outside of Venice Italy. His grandfather instilled in Mauro that winemaking was a fundamental part of life - something to enjoy with friends and family along with his home-cured salami. He still remembers his first harvest in Monselice when his friends gathered around the outdoor table and the experience sharing good food and wine with good company.

In 1997, Mauro attended the prestigious Hotel and Restaurant School in Ferrara where he graduated as Restaurant Director. Thanks to this training, he was selected to be a server for highranking military personnel during his mandatory Italian military service. In 1998, Mauro moved to Florence in 1998 where he attended the three-year long Italian Sommelier Association Program and earned a Diploma of Professional Sommelier AIS. While attending school, Cirilli worked as Sommelier at the celebrated il Cibreo, where he met his wife, Carol. Following il
Cibreo, Cirilli went on to work as Assistant Sommelier at the renowned La Rivista in the Hotel Ca' Pisani in Venice. During his time in Venice, Mauro also had stints at five star hotels including Hotel Baglioni and Hotel Danieli. Mauro’s wife wished to return to the States and the pair
relocated to the Bay Area in 2001.

Upon arriving in San Francisco, Cirilli accepted a position as Assistant Sommelier at Aqua Restaurant. He was soon promoted to Lead Sommelier. He spent four years there before opening Perbacco as Wine Director in 2006. With the Perbacco team, Mauro also opened barbacco eno trattoria in 2010, implementing the first interactive wine list on iPads on the west cost. At both restaurants, Cirilli composed some of the more notable wine lists in San Francisco, including anextensive selection of "orange wines." In 2011 Cirilli was partner on the formation of the North American Sommelier Association, affiliated with the Italian Sommelier Association, creating the first "Italian Wine Specialist" certification program recognized throughout the world and endorsed by the WSA (Worldwide Sommelier Association).
Chef from Mega Yacht Just Enought
(Americas Cup)
Anthony stems from a small town called Shark River Hills, located just minutes from the Jersey Shore. He grew up fishing and crabbing every weekend, learning not only to love the sea, but developed a passion for its fruits. Starting his food industry career as a kettle cook in an amusement park, Anthony progressed working at small restaurants and country clubs before graduating from the Culinary Institute of America and honing his skills at Oceana, a Michelin Star seafood restaurant located in the heart of Manhattan. He enjoys diving for his own lobsters to serve that evening, and believes it is a chef's responsibility to encourage healthy and sustainable eating.
For details on the Italian Jury click HERE