ENTERTAINMENT
A fusion of classical and contemporary music on both traditional and electric strings. With the 2022 release of their seventh album "Love Always" they charted at #2 on the Classical Crossover Album and the Classical Album Billboard charts. DSQ's contemporary interpretations continue to expand their passionate following on Pandora, Spotify, and YouTube. DSQ performs intimately as a quartet or with a full accompaniment of drums, guitar, and piano.
DSQ is referred to as "Bach meets Bon Jovi" and is compared to artists like Lindsey Stirling, Vitamin String Quartet, Brooklyn Duo and 2Cellos. They use both traditional and electric strings performing as a quartet with the full accompaniment of drums and guitar and are known for their eclectic renditions of everything from Guns N' Roses "Sweet Child O' Mine" to Taylor Swift's "Anti-Hero" to their collaboration, "You Are The Reason," with The Piano Guys. DSQ has performed for Presidents Obama and Bush, with superstars like Ed Sheeran, Luke Combs and Ashley McBryde, at the Academy of Country Music Awards (ACM Awards), for NBA and NFL organizations and their cover of Katy Perry's "Firework" was featured on the most recent season of American Idol. Brands like Cartier, Delta, LinkedIn and more seek out the one-of-a-kind quartet, as did Gwen Stefani and Blake Shelton who requested DSQ as the entertainment for their July 2021 wedding. DSQ is also featured on the 2023 GRAMMY-nominated album, "The Passenger" by Cheryl B. Engelhardt. The core group is composed of violist Ion Zanca, violinists Valory Hight and Melissa Priller, and bassist Young Heo.
WINE
As immigrants who moved to America decades ago, we understand the value of working hard, building relationships and relying on each other as family. There have been no silver spoons in our lives. But there has been plenty of joy: in the risks that have resulted in success, in the dreams that have been fulfilled. Creating our own portfolio of Napa Valley wines is another dream, one we pursue with the tenacity, humility and enthusiasm borne of our early experiences.
Rewa Vineyards is a 50 acre Estate in the Coombsville AVA of Napa Valley. Together with our team of Winemaker Celia Welch and Viticulturist Mike Wolf, Rewa Vineyards is dedicated to making world class wines that reflect the unique terroir of the volcanic soil and cooler climate that has made Coombsville wines some of the most sought-after wines in Napa Valley.
32 Winds is a small family established winery, committed to making exceptional wines, located in Dry Creek Valley two
miles from the Healdsburg Plaza. 32 Winds Wine is named for the number of points, or "winds", measured by the
mariner's compass. To us, the compass rose embodies the spirit of the first adventurers and explorers seeking the finest
flavors and experiences the world had to offer, and symbolizes both our diverse family of members and
customers from around the country and our dedication to source the best grapes from the best vineyards that Sonoma
County has to offer.
We produce approximately 2500 cases per year of award winning Pinot Noir, Chardonnay, and Cabernet, Rose and Sauvignon Blanc from hand selected vineyards in the A VA's of West Sonoma Coast, Russian River Valley, Napa Valley, and Dry Creek Valley. The wines have received recognition (and 90+ ratings) by Wine Spectator, Wine Enthusiast, and Robert Parker. They are served in fine restaurants, luxury resorts, and clubs nationwide.
CHEFS
Chef David Anthony Temple is famously known for his Chef DAT Underground Dinners in the United States and Belize. You can taste the influence of his Southern, Soul Food flare in the dishes he creates.
Born in Baton Rouge, Louisiana, DAT always had an eye for cooking. From ages 4 to 12, DAT grew up on farms in Amelia, Virginia, where he raised chickens and explored the flavors of the local meats and produce. These pivotal years introduced him to a farm-to-table way of life early on. After graduating high school in Doyline, Louisiana, in 2001 DAT moved to Dallas, working as a Trainer of bartenders and servers at many top dining establishments (The Mercury, McCormick and Schmick's, The Foundation Room at House of Blues, Charlie Palmers at The Joule Hotel, Aurora, and Nosh). DAT spent the next few years traveling and immersing himself in the kitchens across the United States and then went back home to Louisiana to freshen up his skills and palate.
In 2009, he created the Chef DAT Underground Dinners in Dallas, with the help of legendary farmer Tom Spicer. The wildly popular pop-up dinners allowed DAT to quickly expand the concept to New Orleans, Houston, Colorado, San Francisco, Portland, Honolulu, and Belize.
Currently Chef David Anthony Temple is building an Empire of Seasonal Dining focused in Dallas, TX, San Pedro, Belize & Pagosa Springs, CO.
CHEF JON STEVENS
Chef Jon Stevens is a 50 year old chef from San Francisco, Ca. He is married to MG Stevens and has an 17 year old son, Talan. In 2014, Jon and MG opened Stock & Barrel. Stock & Barrel is a wood fired, modern American grill located in the heart of Dallas's Bishop Arts District. Jon first began cooking in San Francisco, California. He entered his chef uncle Phillip's kitchen at the Canterbury Hotel at the age of 19. Jon quickly developed a strong passion for cooking and looked to his uncle for
advice on how best to further his culinary career. His uncle advised Jon to for go culinary school, complete his current two year commitment at San Francisco City College (business) while pursuing the vast wealth of culinary expertise in San Francisco.
So for the next seven years this is what he did. Jon left his uncles kitchen and was a line cook from 1994 to 2001. He
spent 2 years with Mecca, 2 years with Jardinière and 3 years with the Dining Room at the Ritz Carlton. At the end of 2001, Jon made the move to Dallas and join Chris Ward at the Mercury Grill as Chef De Cuisine. In 2003, Jon joined Avner Samuel at Aurora also as Chef De Cuisine. In 2005, Jon moved back home to San Francisco where he took the position of Executive
Chef with a Dutch based company, Supperclub. Jon remained with Supperclub for 2 years before once again deciding to leave his hometown for Dallas. He then became Executive Chef for Mignon restaurant in Plano, Texas. Jon remained with Mignon for 3 years to then join Nick Badovinus and Neighborhood Services in 2010. Jon remained with Neighborhood
Services for a short 9 months before rejoining Avner Samuel to open Nosh. Jon remained with Nosh until late 2013 while opening two locations. In May of 2014 Stock & Barrel was born.
CHEF MARK WOOTTON
Mark Wootton started as a dishwasher in high school and quickly fell in love with the kitchen environment. He took over Garden Cafe in July of 2010. He emphasized the garden as a kitchen asset and began to incorporate local sourcing. Mark has become an advocate for Texas food producers, has been on the board of the Friends of the Farmers Market, Good Local Markets, is the Treasurer of the Dallas Green Alliance, and has participated or hosted countless food and local policy related events that support sustainable initiatives.
CHEF SCOTT GIRLING
Scott Girling's culinary career started by working in smaller restaurants as a cook before deciding to attend the Culinary School of Fort Worth. After graduating in 2012, he decided to further hone his craft by studying at the Italian Culinary Institute in Calabria, Italy. It was here where he developed a profound appreciation for traditional Italian cooking techniques, in which he still continues to travel back annually to work.
From 2012 to 2015, Scott worked in various fine dining kitchens across Dallas including The Grape Restaurant where he was Sous Chef under Chefs Brian Luscher and Sarah Chastain from 2015 to 2018.
In 2018 Scott took on the role of executive chef at Local Pint bringing a fresh perspective and innovative dishes to the menu.
In 2021, Scott opened Osteria il Muro in Denton with the goal of fostering connections through food. The restaurant focuses on fresh, made-from-scratch regional Italian cuisine and creating an environment where guests feel as though they are enjoying a meal in a friend's home.