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The International Association of Culinary Professionals has announced the 2014 IACP Award finalists, nominating Sonoma chef John McReynolds' "Stone Edge Farm Cookbook" for three awards.

The cookbook, featuring photographs by Leslie Sophie Lindell, was nominated in three categories: Chefs and Restaurants; First Book (The Julia Child Award); and Photography. It was the only book in this year's competition to receive three nominations.

The book was published by Stone Edge Farm, a Sonoma wine estate whose owner, Mac McQuown, wrote the book's forward. It was edited by Jill Hunting of Sonoma.

Other Bay Area nominees include "Best Lunch Box Ever" by Katie Sullivan Morford of San Francisco, in the Children, Youth and Family category; "The Art of Simple Food II" by Alice Waters of Berkeley and "Heart of the Plate" by Mollie Katzen of Berkeley, both in the General category; "Cooked" by Michael Pollan of Oakland in the Literary Food Writing category; "In the Charcuterie" by Taylor Boetticher and Toponia Moller of Fatted Calf in Napa and San Francisco, in the Single Subject category; and "The Drunken Botanist" by Amy Stewart of Eureka, in the Wine, Beer and Spirits category.

The winners will be announced at an awards ceremony March 15 in Chicago as part of the IACP's 35th annual conference. For a completely list of winners, go to <a href="http://iacp.com" target="_blank">iacp.com</a>.

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<strong>NORTH BAY</strong>

<strong> James Beard semifinalists for restaurants, chefs:</strong> The James Beard Foundation has announced the semifinalists for its 2014 Restaurant and Chef Awards, with many North Bay chefs and restaurateurs making the first cut.

The 2014 James Beard Awards will be held in New York City on May 2 and 3. Here is the list of North Bay semifinalists:

<strong>Best New Restaurant:</strong> The Cavalier, Coqueta and Tosca Cafe, all of San Francisco.

<strong>Outstanding Bar Program:</strong> Bar Agricole, Hard Water and Trick Dog, all of San Francisco.

<strong>Outstanding Chef:</strong> Gary Danko of Restaurant Gary Danko in San Francisco; Nancy Oakes of Boulevard in San Francisco; Michael Tusk of Quince in San Francisco.

<strong>Outstanding Pastry Chef:</strong> Melissa Chou of Aziza in San Francisco; Belinda Leong of B. Patisserie in San Francisco.

<strong>Outstanding Restaurant:</strong> Foreign Cinema, Greens and The Slanted Door, all of San Francisco; Terra of St. Helena.

<strong>Outstanding Restaurateur:</strong> Larry Mindel of Poggio and Copita in Sausalito; Cindy Pawlcyn of Mustards Grill and Cindy's Back Street Kitchen in the Napa Valley.

<strong>Outstanding Service:</strong> Quince of San Francisco; The Restaurant at Meadowood in St. Helena.

<strong>Outstanding Wine Program:</strong> A16 in San Francisco; Press in St. Helena.

<strong>Outstanding Wine, Spirits or Beer Professional:</strong> Ted Lemon of Littorai Wines in Sebastopol; Jorg Rupf of St. George Spirits in Alameda; Burt Williams, founder of Williams Selyem Winery in Healdsburg.

<strong>Rising Star of the Year:</strong> Matt McNamara and Teague Moriarty of Sons &amp;amp; Daughters in San Francisco; Ukiah native Marjorie Meek-Bradley of Ripple in Washington, D. C.

<strong>Best Chef West:</strong> Matthew Accarrino of SPQR in San Francisco; Stuart Brioza and Nicole Krasinski of State Bird Provisions in San Francisco; Michael Chiarello of Bottega in Yountville; Tyler Florence of Wayfare Tavern in San Francisco; Mourad Lahlou of Azaiza in San Francisco; Corey Lee of Benu in San Francisco; Daniel Patterson of Coi in San Francisco; James Syhabout of Commis in Oakland; Joshua Skenes of Saison in San Francisco.

For a complete list, go to <a href="http://jamesbeard.org" target="_blank">jamesbeard.org</a>.

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<strong>SONOMA VALLEY</strong>

<strong> Heart of Sonoma Valley's 24th annual tasting:</strong> The Heart of Sonoma Valley Association will hold its 24th annual Savor Sonoma Valley tasting from 11 a.m. to 4 p.m. March 15 and 16 at 26 wineries throughout the valley.

Activities include live music, tours, reserve wines, sample barrel wines and the chance to meet the winemakers.

Weekend passes are $65, which includes souvenir wine glass. 431-1137. For a complete list of participating wineries, go to <a href="http://heartofsonomavalley.com" target="_blank">heartofsonomavalley.com</a>.

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<strong>SANTA ROSA</strong>

<strong> New chef lineup for WOW apprentice program:</strong> Worth Our Weight (WOW) Culinary Apprentice Program will welcome a new group of chefs to its Third Thursday Visiting Chefs Dinner this winter and spring.

Thomas Schmidt and Devin Kellogg of John Ash &amp;amp; Co. in Santa Rosa will cook on March 20; Mateo Granados of Mateo's Cocina Latina in Healdsburg will cook on April 17; and Domenica Catelli of Catelli's in Geyserville will cook on May 15.

The dinners are held at 6 p.m. and feature a prix fixe menu for $75. To reserve: 544-1200. WOW Cafe is located at 1021 Hahman Dr., Santa Rosa.

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<strong>ROHNERT PARK</strong>

<strong> Sample region's bounty at small farm conference:</strong> The California Small Farm Conference will hold a Tasting Reception for 300 guests at 5:30 p.m. Monday at the Doubletree in Rohnert Park.

During the tasting, you can sample the bounty of the region from artisanal food producers, farmers, winemakers, brew masters, chefs and other producers.

Included in the tasting will be Bunny Burgers and Wings created by Mark Pasternak of Devils Gulch Ranch in Nicasio and a whole pig roast provided by DG Langley in Petaluma. Tickets are $50. Reserve at <a href="http://californiafarmconference.com" target="_blank">californiafarmconference.com</a>.

The conference runs Sunday through Tuesday at the Doubletree.

<strong>HEALDSBURG</strong>

<strong> Greenhorns talk on future of farming:</strong> Greenhorns founder Severine Von Tscharner Fleming and farming evangelist Jen Griffith will give a talk on the "Grange Future" at 11 a.m. Saturday at the Healdsburg Shed. Greenhorns is a national grassroots nonprofit organization whose mission is to recruit, promote and support the new generation of young farmers.

The talk will focus on the future of modern farming, the history of the Grange and the revival of historic Grange halls and kitchens for farmer-driven uses.

Tickets are $10. <a href="http://healdsburgshed.com" target="_blank">healdsburgshed.com</a>. 25 North St., Healdsburg. 431-4433.

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<strong>MARSHALL</strong>

<strong> Nick's Cove to honor local cheesemakers:</strong> In honor of the California Artisan Cheese Festival in March, Nick's Cove Restaurant will honor local cheesemakers during its Cheese Appreciation Month.

The menu will include a weekly, dinner entree featuring a local cheese. This week, the menu showcases the Point Reyes Farmstead Cheese Company. Redwood Hill Farm will be honored March 9 to 15, Nicasio Valley Cheese Company will be showcased March 16-22, and Cypress Grove will be featured March 23 to March 30.

A special "Artisan Cheese, Please!" package will be available to overnight guests, including a stay at a cottage with delivered BBQ oysters, gift basket of cheese andd continental breakfast.

Nick's Cove is located at 23240 California 1, Marshall. 415-663-1033. <a href="http://nickscove.com" target="_blank">nickscove.com</a>.

<strong> HEALDSBURG</strong>

<strong> 100-plus wineries pouring for three days:</strong> Wine Road Barrel Tasting rolls out another three days of tasting this weekend. There will be 100-plus wineries pouring each day from 11 a.m. to 4 p.m. The fee for a weekend pass is $50 at the door, while a Sunday-only ticket is $40. For more information, visit <a href="http://www.wineroad.com" target="_blank">www.wineroad.com</a>.

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<strong>SONOMA</strong>

<strong> E-book versions of winery directory:</strong> Interactive e-book versions of Sonoma resident Tom Silberkleit's book series "The California Directory of Fine Wineries" will be released April 7. Both regional editions (Northern California and Central Coast) will be available in interactive e-book versions, optimized for tablets, yet able to be read on Smartphones too.

The new e-books will be distributed nationally through the Perseus Books Group, LLC, and available online at the Amazon Kindle Store, Barnesandnoble.com, Kobobooks.com, and Apple's iBookstore. Prices vary by on-line distributor and can fluctuate, ranging from $11.49 to $13.99. For more information visit <a href="http://www.CaliforniaFineWineries.com" target="_blank">www.CaliforniaFineWineries.com</a> or contact Wine House Press directly at 996-1741.

<em>Compiled by Staff Writer Diane Peterson, who can be reached at 521-5287 or diane.peterson</em><em>@pressdemocrat.com, and Peg Melnik, who can be reached at 521-5310 or peg.melnik@pressdemocrat.com</em>