Issue link: https://www.e-digitaleditions.com/i/1061132
{ SOMMjournal.com } 69 Originally from New Jersey but now based in Hollywood, Harris comes from a family of entertainers. The great vaudevil - lian Georgie Jessel, once known as "Master of Ceremonies of the United States," was a cousin. By the age of 5, Harris says he knew how to "work a room," and the born entertainer now puts that magic touch into play while hosting his eponymous wine-pairing charity dinners in collabora - tion with some of America's top chefs. The series, which assembles guests for a multicourse dinner accompanied by wines from Santa Margherita USA, is well on its way to selling out 36 nights this year. In September, Harris partnered with Chef David LeFevre at neighborhood steak - house The Arthur J. in Manhattan Beach, California, where a crowd of mostly local denizens gathered for appetizers at the bar while waiting to be seated in the sleek dining room. Once dinner began, Kristina Sazama, Wine Educator for Santa Margherita USA, was on hand to present the wines. The company partnered with the dinner series earlier this spring after previously collaborating at a wine luncheon during the Pebble Beach Food & Wine festival. "When Billy walked into the room, it was like a firecracker had gone off," recalls Lisa Friedman, Santa Margherita USA's Public Relations Manager. "His level of enthusiasm and energy was contagious." Friedman says Harris mentioned during that first meeting that he was working on a dinner series to benefit hunger- and culinary-focused charities. His list of restaurant par tners happened to include a number of bucket-list chefs Friedman had always wanted to work with, among them Nancy Silver ton, Thomas Keller, Missy Robbins, Roy Choi, Daniel Bou - lud, and Cur tis Stone. "I knew with the versatility and breadth of wines in our por tfolio we'd be able to find appropriate pairings for any of the dishes the chefs could come up with, and it also allowed us to connect with consumers," Friedman says. "Thanks to Billy, we've been able to showcase our wines alongside the best food in the country." True to Harris' word, all proceeds from the live auction at each dinner benefit No Kid Hungry, a leading organization fighting childhood hunger, and The Trotter Project, which provides underserved youth with mentorship and scholarship opportunities in the culinary and hospitality industry. A native of Madison, Wisconsin, and a graduate of the Culinary Institute of America, LeFevre began his career at the storied Charlie Trotter's, first in Chicago and then in Las Vegas. He later stage'd in France with several Michelin-starred chefs and traveled around the globe to broaden his culinary scope. Eventually landing in Los Angeles, he succeeded Michael Cima - rusti as chef at the celebrated Water Grill before bringing his talents to the surfside enclave of Manhattan Beach. In addition to The Arthur J. (named for its founder), LeFevre and his partners, including Director of Operations and Bev - erage Director Jerry Garbus, own nearby gastropub Manhattan Beach Post and sea- food sensation Fishing with Dynamite. All three restaurants reflect LeFevre's roots, his extensive travels, and his culinary pas- sion: preparing food that's both artisanal and soulful. "I've known Chef LeFevre for many, many years, along with other chefs across the country who are dear, dear friends of mine," Harris says. "The Santa Margherita portfolio has been a great fit for all their various cuisines served at the dinner series. It's great to have that caliber of a brand to work with, and, like me, they enjoy contrib - uting to charity. It's a beautiful thing." The Billy Harris Wine Dinner series will continue in 2019 in additional cities, with Santa Margherita USA returning as the ex - clusive wine sponsor with selections from all ten of its wineries. For more informa- tion, visit billyharris.com. Chef David LeFevre speaks with guests during the Billy Harris Dinner at The Arthur J., a neighborhood steakhouse in Manhattan Beach, CA.