There’s a rap song that I heard on the radio recently, hopefully not on my new favorite Disney station, which chants something along the line of… “You don’t know where your daughter is…she’s in the backseat of my car…smoking…” Then comes the rapper’s unmistakable long inhale of what we know cannot possibly be a Marlboro.

Can our kid’s music actually get any worse than this?

So let me begin at the beginning.  We were at the mall.  I was looking for column ideas.  It wasn’t hard to put it together when I saw a nubile youth slip out of the backseat of a fast car when it braked suddenly in front of T.G.I. Friday.  I’ll give her date credit: He did get out of the front seat to let her, and a billow of sweet-smelling smoke out of the back seat before riding off into the SCV sunset.

I watched her slow dissent for a moment; my attention was called away by the muffled whispers and stares from the other high-school aged witnesses.  “I know that guy…why is he…she looks…”.  Anyhoo, it didn’t take me long to insert the blanks and wonder how close she had cut the time between when she was dropped off at the mall by her boyfriend and when she had arranged for her parents to pick her up.  It only took just another moment to surmise that I could be completely daft.  But that would make everyone else’s assumptions around me the like.

I then recalled that a few weeks ago, when the family was heading back from our weekend in Redondo Beach, we stopped off at 3^rd Street Promenade in Santa Monica.  It took five minutes before I was asked for change as usual.  Although this was the first time that I was queried by a teenager in clean designer clothing.  Again, the people around me were voicing the same thoughts that had run gamut through my mind. The one directed to me was, “What kind of trouble do you think she got into at home?”

So now let’s get back to Town Center right here in Valencia.  After witnessing that exchange and before I even entered the mall I passed a minimum of six scantily clad, Saugus dance team not-with-standing, young women.  Dresses thats long stitches proved to be hemmed by hand, shorter than any designer’s intent, crossed my path.  Ed had no comment.  Too busy saving mental notes I gathered.  At that point I did say something, in a stage whisper, “I must have missed the memo that it was ‘short skirt night’ tonight”.

That’s when a young women, approximately the same age as those around me said, “Don’t worry, I miss that memo all the time.  It’s just this neighborhood.  YOU’LL GET USED TO IT.”  Please, don’t bag on me for using poetic license here, I swear those were her words.  I was left feeling that she was incredibly bright.  I wanted her for a daughter.  And wondered how damn right she was.  If nothing else it was a distinct, voiced, premonition of my future fears.

I turned a blind eye to the bellies hanging over the low-rise jeans that even my sixteen-year-old nephew admits not finding in the least bit attractive.  I can get by without making a derogative comment when I find it difficult to understand ANYONE wearing a tongue ring.  But the future of SCV hanging in the balance?  I simply cannot JUST DO IT!

On the other hand, I know that there are lovely teenaged girls, like the one I met at the mall that aren’t buying into peer pressure.  To mention a few others that I am including but not limited too: neighbors Heather and Janelle (future babysitters), dance, swim, soccer and basketball players (Keep those kids in team sports!), babysitters at Santa Clarita Health Club and all of the young ladies at Sunshine.  I am betting that they are all “towing the right line”.  Then again, maybe I am just making a futile attempt to cover all of my bases here.

When I was a disco queen many moons ago there were many songs that I loved to dance to that I had no clue what the heck was being said.  I remember Eddie enlightening me to what a song about the “white line…” meant.  He thought it funny that so many of us just danced to these songs without listening to the words.  I can only hope that our children are just as dense.

But then I can only hope that they are not.  Not clueless enough to not realize that what they wear and where they park their derrieres matters.  It all matters.  Just hopefully they will realize it before they end up panhandling in a city not their own.

This is the first of two articles I will be writing over the next few weeks on Wolf Creek and their success. This article is going to cover the grand opening of the first commercial brewery in the Santa Clarita Valley and I can’t think of better way to start. I was accompanied on this visit by my son, Sean, and my wife, Tracy. Sean has been a Wolf Creek follower, as far as the beer goes, for five years since the day he turned 21. Tracy and I took him there for his 21st birthday so he’s been spoiled from the beginning. (As most of you know, microbrewed beers are commonly higher in alcohol so remember to be careful and drive responsibly. Since Tracy does not care for beer she was our designated driver.)

L-R: Darren Utley (Co Owner), Laina and Rob McFerren

The new brewery is a joint venture by Rob and Laina McFerren and Darren Utley. It is a large investment to step up this level of brewery. The benefit of having the new brewery, however, is that Wolf Creek Brewery will be able to produce larger quantities and more varieties not just for both of their restaurants but commercially. Rob slaved as a one man show when brewing at Wolf Creek in Valencia for their two restaurants. Now he has taken on an Assistant Brewer, Joseph Isaac, to help him tend to the production of his beers as well as a crew. Joseph is very energetic and is fortunate to be mentored by such a great brewer as Rob. Needless to say I am quite envious.

Guests at this grand opening were provided fantastic foods and cheeses to go with the selection of beers on tap listed below:

· Golden Eagle Ale – ABV is 4.5%. A light beer that uses Northern and cascade hops.

· Howlin Hefeweizen – ABV 6.2%. German style beer with characteristic banana and clove flavors. Hops used are German Hallertauer. One of my favorite beers and Rob has won many awards with this beer.

· Midnight Howl – ABV 8.5%. An India black ale. Hops are Columbus, Chinook and Falconeers Flight.

· Wolf Pack India Pale ale - ABV 6.5%. Falconeers hops.

· Yellowstone Wolf Strong Pale Ale – ABV 6.0%. Chinook and Cascade hops.

· Triple IPA – 9.5% Zythos hops

· Dunkleweizen – ABV 6.3%. German Hallertauer hops.

· Wild Angels Dubbel Trubbel - ABV 9.2%. German Hallertauer hops.

Guests were also given a tour by Rob, Joseph or Darren describing the brewing process. Our tour was led by Darren Utely who informed the guests that there are only four ingredients used in beer production: barley (wheat is used in German style beers), water, hops and yeast. Barley is responsible for providing the food for the yeast. Yeast by products are alcohol, carbon dioxide and heat. He also showed that barley, based on the amount of toasting, can add color and flavor variations. Samples were offered for everyone to taste but it wasn’t until a few of us tried it to convince people it was a good thing did they follow. As a home brewer, it is not uncommon to taste grains when putting together recipes. Each grain is unique in flavor and will help increase the complexity of a beer.

Darren made a statement about brewing that is right on the money. Making really great beers involves good sanitation and ability to repeat a recipe. These things are easy to accomplish my most everyone with the proper equipment. However, he continued by adding the comment it goes beyond following a recipe and being consistent with your brewing process it involves an artistic instinct that comes from within that not everyone possesses. Lucky for us Rob McFerren possesses this artistic instinct. He pushes the envelope on some beer styles but they are always great and enjoyed by customers and judges alike. In the competitive beer world Rob has won many awards for his beers over the years.

Joseph Isaac

If you have never been to a brewery, tried microbrews or been to Wolf Creek Restaurant, I highly recommend that you do. If you are a first timer, go for the flight. This will allow you the opportunity to see the unique artistry that Rob uses in creating his beers. He is a fabulous brewer and with the Wolf Creek Pack (two restaurants and now a brewery) I see a huge success. They opened their first restaurant April 1, 1997 in Valencia. They opened a second restaurant in Calabasas and now the brewery in Santa Clarita. To survive in this tough economy and continue to grow is nothing short of amazing. Need I say more?

Cheers,

Rusty Sly

$10/Person advance tickets, $15/Door: includes Wine Tasting, Commemorative Wine Glass, Tour & BBQ: http://www.aguadulcewinery.com/page.php?page_name=events

Agua Dulce Winery will be observing National Wine Day with a festive celebration on their “Vine to Wine” 90-acre vineyard and winery. Guests will have the opportunity to enjoy wine tasting, music, guided tours of their state-of-the-art cellar, cigar rolling, and a complimentary gourmet sausage barbecue.

The family-owned and operated winery recently established the award-winning Sierra Pelona Valley Appellation, where ideal soil and climate conditions have produced over 75 international wine awards over the last ten years.

Guests can stroll the vineyards, see the various grapes and view the exquisite French, Hungarian and American oak barrels used in their cellar to oak age their wines, all of which provide the building blocks of Southern California’s Vine to Wine facility.

Agua Dulce Winery invites all Santa Clartia Valley wine enthusiasts to join this “Vine to Wine” experience, as the winery is located less than 30 minutes north of downtown Newhall. For reservations please call 661-268-7402.

Festivities begin at noon.

http://www.aguadulcewinery.com/page.php?page_name=events

WINEMAKER DINNER AT SAFIRE BISTRO CAMARILLO!

JOIN SEXTANT WINEMAKER STEVE MARTELL ON THURSDAY MAY 23, 2013 At 6:30PM

FIVE COURSES FIVE FINE WINE PAIRINGS

Specially selected wines paired with an exclusive seasonal menu by Chef Bryan.
Make your reservation: 389-1227

Course 1
Bel Gioioso Burrata and Watermelon Salad
Prosciutto Carpaccio, Wild Baby Arugula, Basil, Extra Virgin Olive Oil

2011 Sextant Central Coast Chardonnay

Course 2
Pan Seared New Bedford Sea Scallop with Spring Pea Puree
Purple Cauliflower, Roasted Heirloom Cherry Tomato, Yukon Gold Mashed, Chives

2011 Sextant Santa Lucia Highlands Chardonnay

Course 3
Green Thai Coconut Curry With Tempura Tiger Shrimp
Pineapple, Thai Basil, Diakon Sprouts, Red Bell Pepper, Lotus Chip

2011 Sextant Central Coast Zinfandel

Course 4
Char-Broiled Flat-Iron Steak with Brandy-Peppercorn Reduction
Chardonnay Smoked Fleur de sel, Asparagus, Pearl Onion, Fingerling Potato

2011 Sextant Paso Robles Cabernet Sauvignon

Course 5
Granny Smith Apple Tarte Tatin with Salted Caramel
Thyme, Puff Pastry, Vanilla Bean Ice Cream

2010 Sextant Late Harvest Sauvignon Gris

Safire Bistro 4850 Santa Rosa Road

Camarillo, CA 93010 805-389-1227

Recently, my esteemed colleague Rusty Sly published an article expressing his preference for the use of corks over screwcap closures for wine bottles. In the interest of presenting another viewpoint, I would like to say that my own preference is firmly on the side of twist-offs. Although admittedly my own household is split on this issue, as my wife Karen prefers the romance and tradition of corks.

In no way am I criticizing Rusty’s argument. (There is no way I can even address his presentation of the chemical issues — he’s the scientist, not I!)

Contributing Editor Michael Perlis

But, with regard to the issue of the need for cork closures for long-term aging of a decade or more for fine wines, my understanding is that the vast majority of wines aren’t aged for any great length of time, or even have the structure to be aged. And I know for me personally, aging a wine beyond seven years is the exception rather than the rule. So, why should this small minority drive the industry?

I agree with Rusty that corks are not the only cause of TCA contamination, but I expect they are the major contributor. And corks can have other issues as well, such as breakage and crumbling. And twist-offs are just so darn convenient.

In addition, I think we have a duty [maybe even a sacred one?] to encourage people to drink wine, including bringing new wine drinkers into the fold. I wonder how many newbies have tried a wine, found it tasted “off” and not realized it was “corked”, and then just thought they didn’t like that wine, winery or even wine in general.

All that being said, I am really no expert on this subject except for my own experience. So, I turned to my friend Stillman Brown, owner/winemaker of Stillman Wines and Zeppelin Winery (www.zeppelinwinery.com). This is what he had to say:

“The idea that corks should ‘breathe’ is a canard; it’s not controllable and the maturation of wine in the bottle is anaerobic; this is sound theory, and has been shown in French and Australian experiments with corks and screwcaps.

Corks have physical defects, and can dry out in low humidity storage conditions.

The only problem with screwcaps is the physical vulnerability of the seal, which is a very small area on the top of the bottle; this can be simply remedied by improved bottle and screwcap design.

Agglomerate corks that are made from fine cork particles flushed with supercritical CO2 and then fused with food grade plastic, and neutral food grade plastic corks, are also superior to ‘natural’ i.e. cut single piece corks; the issues of pressure and rebound are easily solved.

If you want more oxygen in a wine, leave it in the barrel longer or micro-ox it, but don’t rely on a little piece of cork to leak the ‘correct’ amount of oxygen over the course of years.

Blaming reductive aromas on the perfect seal of the screwcap is a cover for imperfect winemaking, not to say that sulfur compounds are perfectly predictable.

I have been hearing the cork industry’s claims and promises for almost thirty years now, and their time should have been up before that.  But screwcaps are for bums, right?”

So, I guess there is room for debate. What’s your preference?

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. (2013 Update: Eve and Michael announced Eve Wine 101 Consulting. Info is here: http://evewine101.com/press-releases/)

Vino Latino, por Eve’s Wine 101

Hola Queridos Amigos, amantes del Vino, es un placer conocerles bajo lo que seguramente será un vino excelente! Es probable que ya me conozca o haya escuchado mi nombre ya que he estado escribiendo localmente por poco más de 17 años. Hace unos 7 años decidí escribir exclusivamente temas acerca de la educación de vino para principiantes.

I love being in Spanish!

Mi experiencia se basa en más de 20 años de clases, catas, visitas a bodegas comerciales, leyendo todo lo que esté en mis manos, y  aun así todavía me considero una principiante del vino. La educación nunca termina.

Soy una lectora voraz y con ello también me he enamorado de la investigación en Internet para agregar a mis estudios. Me he dedicado a conocer personalmente a los enólogos, propietarios de tiendas, representantes de vino, los cocineros y los educadores. Y por supuesto, uso Twitter y Facebook para estar al día con las últimas noticias del vino.

En los últimos años también he colaborado con otras personas para realizar eventos de degustación de vinos para ayudar a apoyar a las víctimas de catástrofes: Servir en Haití, Ayuda para Japón y Servir en Sandy. Aunque prefiero escribir sobre los acontecimientos, he aprendido que ayuda cuando “servimos” vino por una causa. En noviembre de 2010 recibí mi certificación Nivel 2 Intermedio de Wine & Spirits Education Trust (WSET). Y en noviembre de 2011 fui entrevistada por el show de Internet The Wine Down, sobre el tema de “Inmersión del vino” por el enólogo Casa Dumetz, Sonja Magdevski (novia de Emilio Estevez) y su co-anfitrión Bartlett BrandonLa entrevista puede ser vista a través de este enlace: http://www.youtube.com/watch?v=deg0V7gyRcg&list=PLC0CC3F426BBF8150&index=5&feature=plpp_video

Mas columnas de Eve Wine 101 en forma impresa y en línea se pueden encontrar en las siguientes ligas: http://www.evewine101.com, http://www.scvelitemagazine.com/ y http://westranchbeacon.com

También se puede encontrar Eve Wine 101 en YouTube (http://www.youtube.com/Evewine101), Yelp (http://www.yelp.com/biz/eves-wine-101-santa-clarita), Facebook ( https://www.facebook.com/groups/EveWine101/ o https://www.facebook.com/pages/Eve-Bushman-Eves-Wine-101/140201804492) y Twitter (https://twitter.com/ evewine101).

Cada Viernes envío por e-mail el boletín de noticias Querido Amigo del Vino, el cual da  noticias relacionadas con el vino y contiene enlaces hacia artículos de editoriales, redactores,  colaboradores, invitados y yo. También se incluyen los aspectos más destacados de nuestro calendario original de Santa Clarita Valley Wine (http://evewine101.com/scv-wine-calendar).  Para solicitar la inscripción al boletín semanal, basta con escribirme a mi correo electrónico: eve@evewine101.com.

La única publicación en la que hoy en día se pueden leer las columnas de Eve Wine 101 en español es en Nuestros Valles/Our Valleys. Estoy muy entusiasmada de tener la oportunidad de que  mis columnas sean traducidas y pienso que puedo servir a la comunidad latina para aquellos interesados en aprender más sobre el vino y las bebidas.

I love the city of Burgos. This is the historic capital of Castile and the home of the legendary, El Cid Campeador Rodrigo Diaz de Vivar, a Castilian nobleman and military leader was instrumental in the recapturing of Spanish lands from their Muslim conquerors.  On a personal note, I would like to add that Burgos is the ancestral home of the Alonzo clan.

Today I am joined by long time friend and fellow sommelier, Esmerelda Diaz. We are enjoying Tapas and some of the more popular wines from the Ribera del Duero region, at the ever popular, Cafe de Bocaos.

Tapas are a wide variety of appetizers served along with Spanish cuisine. Tapas may include everything from mixed olives, cheese, breads, anchovies, mackerel, sardines, and one of my particular favorites, chopitos. A popular dish consisting of battered fried baby squid.

“Let me begin by telling the readers,” Esmerelda chuckled softly. “I am not related to El Cid, Rodrigo Diaz.”

“You are too funny,” I chuckled softly.

“I also have a suprise for you,” Esmerelda’s crinkled into a smile. “One of your favorites.”

“Jamon Iberico!” I explained jubilantly.

Iberian ham, also known as pata negra, “black hoof,” is a type of cured ham common to Spain and select regions in Portugal. The Portuguese know this style of curing meats as “presunto Iberico.”

“Our table has been set for a wonderful feast,” Esmerelda beamed with excitement. “Shall we begin?

“Salud,” I toasted her.

Tempranillo is a full-bodied wine wine made from a variety of black grape that is quite plentiful on Spain. The name is derived from the Spanish, temprano, “early.” This is because Tempranillo grapes ripen several weeks earlier than most other Spanish grapes. Tempranillo has thrived throughout the Iberian Peninsula since the days of the Phoenician colonies around BCE.

Our first selection, Vinedos y Bodegas Garcia Figuero Noble 2004, is indeed a noble wine and lives up to the noble tradition that is Tempranillo. This is a big The vines that produce grapes for this very special wine are more than 70 years old. Our 2004 Garcia Figuero Noble was aged in American oak for fifteen months with an additional six months in French oak. Next the wine spends a final fifteen months in the bottle before leaving the cellar. The final product is a sheer delight. On the eye, the color is a deep ruby-red. The nose is herbaceous with hints of berries, plum, vanilla, tobacco, and leather. On the palate, it is full of ripened fruit, jam, followed by a woody mineral quality. The finish is long and will most definitely continue to improve with age. The alcohol content is 14℅on this big red with a price tag of $160 to match.

“The 2004 Noble is often served with steaks and heartier dishes,” Esmerelda paused for effect. “I prefer this Tempranillo with venison.”

“I must say, that this is among the best Tempranillo I have tasted in a long time,”I said in conclusion. “Definitely well-worth the wait.”

Our next selection, Monticello Gran Reserva Rioja Alta 1996, proved to be another wonderful Tempranillo based wine. On the eye it is a deep ruby color with hues of brick. The nose is filled with sweet ripe fruits followed by an array of concentrated flavors.  Our Gran Reserva was indeed a complex and powerful wine yet filled with grace and elegance. It is full-bodied with mature tannins and an enticing finish topped off by a hint of seductive spice. The alcohol content is 14.5% with a price tag of $25.

“1996 was actually a good year for Riojas,” Esmerelda smiled in fond reflection. “This Gran Reserva pairs nicely with steaks and sharp cheese.”

“I would even go so far as to pair this Rioja with fish,” I remarked with assurance. “Those aficionados of red wine with fish will find our Grand Reserva the perfect compliment.

Our next selection, Bodegas Medrano-Irazu Rioja Crianza 2001, is from a family vineyard that prides itself on still using the traditional method of foot-pressing the grapes. The vines of Medrano-Irazu boast about that they are least 20 years old and indicative of the Rioja Alavesa region. The wine produced in this hilly terrain of Northern Spain are characterized by the cooler climate. a Rioja Crianza is 100% Tempranillo with a deep ruby red color. There are aromas of tobacco and cigar that spirit the senses. The wine is full-bodied with a long but green finish. Typically Rioja Crianza is aged at least one year in American and French oak, our 2001 could benefit from further aging. The alcohol content is 13% with a price tag of $30.

“I would pair our 2001 Rioja Crianza with grilled meats or traditional Spanish tapas like red peppers, Serrano ham, potatoes, and mushrooms,” Esmerelda flashed me a wide beaming smile.

“On that note, I think we should order another round of tapas, a second bottle of Rioja Crianza,” I paused on the moment to collect my thoughts. “And enjoy the classical guitarist who is about to come on stage.”

“Salud,’” we toasted each other … “But that my friends is another story …”

Suddenly, out of the blue, my soon to be 18 year-old daughter announces that she likes salmon.  If it were up to me we would have salmon every week, so, needless to say, this was a good thing.  I searched salmon recipes on the Epicurean.com website and found a nice uber-easy one to try.  My comments are in italics:

Salmon with Ginger Sauce

http://recipes.epicurean.com/recipe/13254/salmon-with-ginger-sauce.html

Ingredients

1 salmon fillet –1-1/2-pound, 1 inch thick.  (I bought three 8 oz. filets)

1 cup orange juice

1-tablespoon low-sodium soy sauce (used regular)

2 teaspoons peeled grated gingerroot (one ginger root, larger than the size of the palm of my hand was barely enough once grated and compressed into a teaspoon.)

1 teaspoon Dijon mustard

1/8-teaspoon pepper

Vegetable cooking spray

Directions

Cut fish crosswise into 6 equal pieces; place fish, skin side down (we don’t like skin, so I didn’t buy filets with skin on), in a shallow baking dish. Combine orange juice and next 4 ingredients; pour over fish. Cover and marinate in refrigerator 45 minutes (I put it all in a Ziploc baggie).

Drain fish, reserving marinade. Place fish, skin side down, on a broiler pan coated with cooking spray, and broil 5-1/2 inches from heat 13 minutes (we went 8-9 minutes to not overcook) or until fish flakes easily when tested with a fork. Place fish on serving plates (we kept in pan to stay warm) and keep warm.

Bring the reserved marinade to a boil in a saucepan, and cook 3 minutes. Pour over fish. Yield: 6 servings (serving size: 3 ounces fish and about 2 tablespoons sauce).

Served with boring Rice a Roni fried rice we added a little Worcestershire sauce too, a bagged Asian chopped salad and a 2010 Grey Wolf South Paw; a Rhône blend of Grenache Blanc, Viognier, Roussanne and Marsanne.  Was perfect, family voted to have again.

A few years back Ed and I were stopped right in front of Backwoods Inn by the SCV sheriffs in one of those mandatory drunk-driving checks.  I was scared, not because we hadn’t drunk much, but because police in general make me nervous.  (Another thing to blame on my mom—the very first hippie of her generation.)

It was cold.  Being stopped by the police was not in the plan of a romantic evening.  Was there liquor in my Petit Filet Mignon?  I had a video I wanted to watch and didn’t want to be up past 10 PM.  Eddie, fire captain/cousin to law enforcement personnel, shrugged the whole thing off, thrilled with the pen or pencil or paper clip gift that read, “I passed”.

Knowing where the checkpoints are reminds me to get home before 9 PM to avoid them as well as potential drunk drivers.  But, reader, I’ve strayed far from my original idea for this column.  The only tie in is the alcohol.

I was at Trader Joe’s purchasing necessary Bushman sundries such as shelled “edamame” soybeans, Promax power bars, soymilk, soy protein powder, fruit leather, yogurt cheese, Pirate’s Booty cheese puffs, humus and the enormous shrimp Sam and I had sampled at the end of one of the aisles.  And of course there was the item that I was sent there for by my resident husband/chef (Always referred to in hyphen format to describe his overflowing character traits!): Balvenie, double sherry oak cask, single malt scotch.

When I entered the checkout line the first thing I had to do was trouble the busy checker, for a plastic bag to contain the ripped apart, half-eaten bag of Pirate’s Booty I had bribed my kid with to stay in the seat of the cart.  (Honestly, she asked to sit there.  And I know she’s a little old, she’s six, to fit in there, but I was just keeping our new car seat laws uppermost in my mind.  Right.)

Anyway, our cheery checker not only bagged our booty she also did something really strange that I had never seen anyone, in all my shopping history, do before.  She gently pried the top lid open of the scotch canister to confirm that not only did it enclose the exact scotch we assumed it had but that it was not opened.

I was shocked.  She went on to explain that some people exchange the bottles to pay less, or even drink from the bottle and return to the canister half-empty.  It had also been done using a beer or soda can in exchange too.  She wanted to save me from any embarrassment, she went on to say, if we were not checking it at home and giving the scotch as a gift.

Having survived her goodwill without a sarcastic retort I preceded to run my ATM card through her machine.  She said she was sorry but that it didn’t go through.  I told her I thought it had.  She asked me to please try it again and the transaction appeared successful.  The receipt printed out, both copies.  She asked for my phone number and wrote it on her copy.  Then she promised to call me if the transaction had indeed run twice and required deletion.

Fast forward (Is it too late?) to the next day.  Trader Joe’s called, one of the managers I believe as it was a man, to assure us that the transaction had only appeared once and all was fine.  As I only expected a call if there was an error my mouth had nothing else to do but gape open.  Luckily my hands took over to pen this column.

Now, try as I might to find a tie in to my beginning paragraphs, the best I can come up with, without Tim Whyte’s editing, is that I’ve got to learn to trust the kindness of supermarket checkers and SCV sheriffs alike.  They are just trying to do their job.  But with a difference: They want to do it right!

The twenty-seventh annual Ojai Wine Festival will take place Sunday, June 9, 2013 from 12:00 to 4:00 pm on the scenic shores of Lake Casitas. From its humble beginnings in 1987 the event has grown into a leading regional event attracting nearly 5000 people from throughout the Central Coast and Southern California.  The annual event is a major fundraiser for the Rotary Club of Ojai West Foundation; a 501(c)(3) nonprofit organization that helps fund many humanitarian and community projects, including the environmental science based educational Lake Casitas Boat Tours for public schools.

“You can’t beat the combination of fantastic wine, beer, food, live music, dancing and fun in such a beautiful shady setting on the shores of Lake Casitas,” boasted Robert Long, President of the Rotary Club of Ojai-West.

Select from ten of Ojai’s best restaurants to buy a delicious meal.  Guests may dine and drink wine on tables throughout the site or picnic on a grassy knoll overlooking the stage and Lake Casitas. Not a wine lover?  Beer lovers can enjoy tasting a great selection of over 20 domestic and imported beers.  Purchase a V.I.P. ticket for the exclusive V.I.P. Lounge to enjoy early 11:30 am entry, fine wines by the glass or three craft Belgian beers by the glass sponsored by Anheuser-Busch: Stella Artois, Hoegaarden or Leffe with free hors d’oeuvres served by Sakura Ojai Japanese Restaurant and La Piu Bella Tavola Italian Catering & Cabot Cheese in a lovely shaded setting by the lakefront.  VIP patrons can sample a glass of wine from Silver Wines, Bianchi Winery, Law Estate Wines, Huge Bear Wines or Barefoot Wine & Bubbly.  Full ticket price information is available at the festival’s website – http://www.ojaiwinefestival.com.

“Last year had over 60 wineries who poured over 250 diverse wines,” states Wine Festival Executive Director, Angela May. “Our selection of wineries is looking impressive for this year. Tickets are limited and we advise buying tickets online now.   Photos, maps, and information from last year’s event can be found at the Festival’s website.”

Visitors can look forward to listening, dancing, and singing along to the music of Beatles tribute band, Sgt. Pepper, plus Captain Cardiac and the Coronaries, a 1950’s – 1960’s rock and roll show band. The festival will also feature an assortment of arts and crafts vendors selling their wares.  Small children can play in the park’s play area and free boat rides on Lake Casitas will again be available to all attendees.  More than 100 volunteers guarantee a well run and safe festival.

Calendar Details

27^th Annual Ojai Wine Festival

Wine & beer tasting, food, craft vendors, silent auction and entertainment by the lakeside.

June 9, 2013 at Lake Casitas Recreational Area Event Site

12 to 4 PM

Tickets online at www.ojaiwinefestival.com or starting in April at Ojai’s Attitude Adjustment Shoppe or Reid’s Appliances of Ventura and Santa Barbara

Advance tickets receive deep discounts and there is a limited number of VIP and General Admission available.