Ancient Rioja vs Bordeaux with Cheese & Charcuterie by Tony Princiotta and Ian Blackburn | Duclot: Friday, November 8th at 6:45PM

Tony Princiotta thought he wanted to be a doctor when he grew up.   A Santa Monica native, Princiotta studied history and biology at UCLA.  Ironically, both disciplines have served him well.  As the discerning manager of The Cheese Store of Beverly Hills,  Princiotta has traveled across Europe in search of rare and interesting wines and cheeses.  History meets culture.

​According to Princiotta, it’s the hunt that keeps him happy and inspired, along with the desire to please his customers.  Princiotta knows most of his clients not just by name,  but by their tastes.

​“Barrel sampling is one of my favorite  methods to provoke the customer’s interest.  The wines aren’t ready yet,  but you get an idea of what the vintage will be like.  People patronize The Cheese Store of Beverly Hills to discover what’s new in food and wine.  We pride ourselves on being the premier information and product resource, because we’ve done the research, know what’s out there, and make it available to our clientele, “ Princiotta notes.

​Princiotta has earned an impressive reputation in the culinary community. Chefs, sommeliers, and staff from many of America’s most recognizable restaurants visit The Cheese Store and it’s Princiotta’s responsibility to educate them about new and exciting trends in the world of wine and cheese.   In fact, Princiotta’s expertise is in such great demand that he's taught classes on wine and cheese at a number of prestigious wineries up and down the coast of California, as well as institutions including UCLA and The Mondavi Center.

​After hanging out with wine makers in Sonoma, Napa and Santa Barbara counties for over 30 years, he ventured out as a Garagiste in 2003, and every year since,  his wines, including Syrah, Chardonnay, Grenache, Zinfandel and Sauvignon Blanc, have all won awards.

​Manager and buyer of wine and cheese for The Cheese Store of Beverly Hills since 1983,  Princiotta devotes much of his time to research and travel.  “Sometimes  I read about an intriguing product or hear about an interesting wine or cheese from a customer.  I’ve visited all the important wine making regions of the world, and while I like to discover unusual products, I still want to offer my customers value,” he declares.

​Princiotta enjoys selecting products that aren’t always mainstream.  “Customers are attracted to The Cheese Store of Beverly Hills  because of our dedication to providing excellent selection and service.  As a result, many great food trends start right here at The Cheese Store of Beverly Hills.” Princiotta notes.

​Princiotta spends his mornings on the international phone circuit, but likes to log as much time as possible behind the counter, interacting with the food and the customers.   One of Princiotta’s most sought-after talents is his expertise in wine and cheese pairings.  “The right cheese will make a great wine taste even better,” he explains.

​Offering a choice bite of advice to anyone who likes to eat, Princiotta says of the exquisite offerings from The Cheese Store of Beverly Hills, “It’s only food. Whether you’re cooking or buying cheeses, let your palate do the talking.  And always take it one step further.  That’s part of the process.”

​Princiotta learned the language of food at an early age.  His grandfather emigrated from Germany after World War I and opened what was to become the largest bakery in Alaska.  His parents met at the bakery during World War II when his father was stationed in Juneau.   A scion of two great food cultures (his mother is Sicilian) Princiotta recollects that his house was always full of interesting European foodstuffs.  “The only time we ever ate at a restaurant was on Mother’s Day, “ he quips.

​When he’s not traveling, tasting, or teaching, Princiotta tends his bountiful garden, replete with orchids, tropical plants, and succulents.  He also cultivates an abundant cook’s garden, that lends zest to his recipes and joy to family and friends.  Also calling Princiotta’s garden their home are two 50-year-old tortoises.  But these 35-pound pals won’t be making it into the soup any time soon.  “In food and wine, the language of nourishment is from the heart,” Princiotta avows.

Our team is dedicated to providing a home for people who just simply love food.

Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision and the tradition of family ownership continues into what it sure to be an exciting future! 

Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20 year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. Our family spends holidays wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.

Duclot Art Lofts
1850 Industrial St, Los Angeles CA 90021 

Dinner Policy

All tickets are non-refundable.  We can adjust your menu for dietary needs up to 72 hours prior without any additional cost.  Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund.  We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum.  Fewer bottles  / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event.  Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee.  The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.

The dinner ticket is inclusive of tax but gratuity is NOT included. You may chose to add gratuity at check out or offer gratuity at the event. Suggested gratuity: 18% or $215, 20% or $239, 22% or $246.