Van Duzer and the Rancers Club, located on the campus of Oklahoma State University, hosted a dinner April 18 that showcased prime-grade aged beef and the culinary talents of Chef Ben Coffin who trained at the university and in Great Britain.

Philippe Garmy (standing) lead wine instructor in the university's Hotel & Restaurant Administration program, presented Van Duzer's library Pinot Noirs and a fine selection of California Cult Cabernets to guests that included (L to R) Marilynn Thoma, Tucker Link, Carl Thoma, and Robbie Holder.

The Boca Bacchanal pairs wineries and guest chefs with dinner hosts who open their homes in support of Boca Raton Historical Society's heritage education programs. Van Duzer collaborated with Tavern on the Green's Executive Chef Brian Young to present "The Pleasure Principal . . . Pursue the Perfect Pinot in Central Park."

Gathered with hostes Anita Perlman in her home are Kathi Grace of Excelsior Capital Advisors,Van Duzer's Tanna Massar, and Chef Brian Young.

Taste of Vail features spring skiing and open air tastings where ski boots are de rigeur. Allison Brent, Doug Johnson and Tanna Massar enjoyed the view as much as the Van Duzer.