Chefs Bradford Thompson And Johnny Iuzzini In Nashville To Fight Cancer

April 18, 2005
FOR IMMEDIATE ATTENTION
Contact:
Coni Ely Wes Vause
615.256.2002 615.301.4373
coni.ely@sonybmg.com wes.vause@sonybmg.com

T.J. MARTELL FOUNDATION ANNOUNCES
SIXTH ANNUAL, STAR-STUDDED
BEST CELLARS DINNER

Nashville, Tenn., April 18, 2005  Celebrating six years and $600,000 raised, the T.J. Martell Foundation's announces its annual Best Cellars Dinner to be held on Monday, April 25, 2005. This year's sold-out event pairs country music's best 'sellers' with connoisseurs who own Nashville's finest wine 'cellars' for an intimate evening of fine wine and gourmet fare at the Loews Vanderbilt Hotel. Celebrities slated to attend include: Dierks Bentley, Big & Rich, Brooks & Dunn, Tracy Byrd, Jace Everett, Rebecca Lynn Howard, Kathy Mattea, Richie McDonald (Lonestar), Jennifer Nettles (SugarLand), Jamie O'Neal, Julie Roberts, Aaron Tippin, Phil Vassar and Wynonna. Some of the regions' most renowned wine collectors will serve as co-hosts of their tables, meticulously selecting the perfect wine for each course.

The Best Cellars Dinner is hosted annually by EMI CMG Chairman, Billy Ray Hearn; EMI CMG President/CEO and Nashville Martell Foundation Board Chairman, Bill Hearn; and RCA Label Group Chairman and Nashville Martell Foundation Board President, Joe Galante. This exclusive event, which traditionally raises over $100,000 for the T.J. Martell Foundation, enables physicians and scientist of the Frances Williams Preston Labs at Vanderbilt-Ingram Cancer Center to conduct cutting-edge cancer research and quickly transition promising new findings from laboratory benches to patient bedsides.

Honored guest Chef Bradford Thompson brings his culinary pedigree and his passion for French cooking to Nashville for the sixth annual event. Recently named one of the "Top 10 Best New Chefs in America" by Food & Wine, Chef Thompson serves as the chef de cuisine of Mary Elaine's of The Phoenician in Scottsdale, Ariz. Long regarded as Arizona's premier fine-dining restaurant, Mary Elaine's has scored some of the most coveted industry awards, including the esteemed Grand Award from Wine Spectator  one of only a handful of restaurants in the country to have garnered this impressive honor.

Working with James Beard award winners Vincent Guerithault, Alessandro Stratta, Thompson learned the techniques of classic French cuisine with a contemporary twist. He later studied with the renowned Daniel Boulud at Daniel, Cafi Boulud and DB Bistro Moderne. His appreciation and respect for the highest quality ingredients and their use has become a signature feature of his creations. Joining Chef Thompson in the kitchen is his long-time friend and colleague, pastry chef Johnny Iuzzini of Jean Georges, a four-star restaurant in New York City. Chef Iuzzini was named one of the "Ten Best Pastry Chefs in America" by Pastry Art and Design in both 2003 and 2004.

The remarkable evening will begin with a champagne reception followed by a first course of Roasted Sea Scallops with Almond Crust, Spring Onions, Peas and Fava Beans. The second course will consist of Morel Stuffed Bobwhite Quail with Morels, Baby Spinach and Heirloom Grits. Roasted 4 Story Hill Veal Loin, "Navarin" of Veal and Spring Root Vegetables make up the third course. The dessert course, prepared by Chef Johnny Iuzzini, will be an exquisite Fruit Medley.

The T.J. Martell Foundation takes a leadership role in the effort to understand, prevent, treat and ultimately cure leukemia, cancer and AIDS by raising vital seed capital required to jump-start and fuel scientific discovery in nine of the nation's foremost research f