Richard G’s PayBack Shot: On a comfortably southern, everclear night, a sloe comfortable screw, up against the wall, down and dirty, doggy style, golden flakes from an avalanche, screaming multiple on malibu beach from a bang with big red balls and a gold, lynchburg mexican hat flinging in the wind…

December 16, 2012 by evebushman

When I was bartending some years ago I would have young guys come to my bar and test me on if I knew certain drinks. I would know them and then give them recipes back. I would lure them in by giving simple recipes like screwdrivers. etc. After getting tired of this exercise in knowledge I would pull out this drink on them and see if they knew it. They never did!

The name of the recipe: On a comfortably southern, everclear night, a sloe comfortable screw, up against the wall, down and dirty, doggy style, golden flakes from an avalanche, screaming multiple on malibu beach from a bang with big red balls and a gold, lynchburg mexican hat flinging in the wind…

Build in a 2oz. Shooterglass

1/2 oz. Southern Comfort
1/2 oz. Everclear-Not legal in some states ( 190 Proof )
Sloe Comfortable Screw–Highball
I oz. Sloe Gin
1/2 oz. Southern Comfort
Fill with oj– Keep this Sloe Comfortable Screw aside until you get ready to mix.
1/2 oz. Galliano- Up against the wall.
1/2 oz. Myers Rum-Down and dirty
Salt the rim-Doggy style
1/2 oz. Goldschlager-Golden flakes
1/2 oz. Avalanche- From an Avalanche
1/2 oz. Vodka- Screaming
1/2 oz. Tia Maria- Multiple
1/2 oz. Malibu Coconut Rum- On Malibu Beach
1/2 oz. Bacardi 151 Rum- From A Bang
1/2 oz. Grenadine- With Big Red Balls
1/2 oz. Gold Tequila-Built in a Shot glass-Gold Mexican Hat
1/2 oz Jack Daniels-Built in same shot glass-Lynchburg( Part of Gold Mexican Hat )
Flinging in the wind- Shot glass not added to the drink as yet.
I next would take all the ingredients in the 2oz. shooter and pour it into the Sloe Comfortable Screw and pour into the mixing tin and shaken and strained into equal parts of 1oz shot glasses. The last is to float equal parts of Gold Tequila and Jack Daniels into the participants shot glass.

****** This recipe is not legal in most stated and can be very dangerous!!!!!**** I except no liability for one making this recipe. The laws have changed since I made it!

This recipe would definitely calm this enormous testosterone that I had been facing. Thus: “Richard G’s PayBack Shot!”

Find Richard G. at his mixologist school in Canyon Country: http://universityofmixology.com/

Eve Chats with Jessi-Jeans Events

October 12, 2012 by evebushman

This week I learned that a pal, and one of the most affable staffers at Roman Holiday Wine Lounge that I had met, Jeannie Wagner, had taken up with a like-minded wine gal, Jessi Preston and formed a new company geared to leading local wine tastings and holiday parties. Of course, this deserved an interview:

l-r: Jeannie Wagner, Jessi Presten

Eve: Learning of your new venture via Facebook, I saw that you recently led a tasting with my Circle of Hope friends. Tell us how you run a tasting…and…if you dare, how their Executive Director Ray Tippet did in the lesson.

Jessi-Jean: The Circle of Hope wine tasting, good times and Ray, oh crazy Ray! I would have to say that Ray Tippet was a wine superstar. Would anyone expect anything else?

Wine tastings and wine education classes are super fun for me to plan as it is very important to me that they are enjoyed by all involved. I love my wine and food magazines, so many of the tastings that will be done will be perhaps based on an article that I last read, or certain regions. I pick the wines, do my research on each one, organize in the order I want them tasted, pair them with a variety of foods, then we set up and arrange the area to go with the tones of the wines that will be enjoyed. I would have to say that Jessi and I run a wine tasting exactly the way we would want it run and then kick it up for even more fun!

Eve: Tell readers about you two.

Jessi-Jean: Jessi Presten is also a loan officer for Augusta Financial and is a fantastic and charismatic bartender. Jeannie is a huge fan of wine, spirits and food. We are great friends and both adore to have lots of people around. Jessi was raised in Santa Clarita and Jeannie has lived out here for 25 years. We have both really seen this place grow and with that have developed great friendships and a loyalty to our Santa Clarita.

Eve: What kind of experiences do you bring to the wine-taste-from-home venue?

Jessi-Jean: Experiences, huh? Well we do enjoy our drink from home time, so why wouldn’t everyone? We always want to personally meet with our client and see where we will be setting up for the tasting and/or party. We want to plan and prepare for a party by talking to our client and see what they have in mind. We listen and ask questions, then prepare a menu for them individually. There is never just a pre-plan way of doing these events, they have to be special each and every time. The day or two leading up to the event all our client should be worried about is what to wear. Jessi-Jeans is busy doing all the prepping, shopping, and research to make every in home tasting event personalized so all the client will have to do is enjoy a good time surrounded by their friends and family.

Eve: Where did you get the idea to do these tastings?

Jessi-Jean: Actually Jeannie has been planning and doing a variety of parties and wine tastings for several years now. It was recently that a friend asked me to arrange a party he wanted to have in his home. After talking and planning together, Jessi-Jeans came to be. After all, who knows how to party better than the two of us? Every time we sit down together we come up with more and more unique party ideas. Even as we speak we are working on a cigar and whiskey event, with cigar rollers there making beautiful cigars as well as ready to enjoy cigars, all while pairing them with some fine whiskey. A party, event, wine tasting, etc. with Jessi-Jeans will be a great experience to remember always!

Eve: You must have some boozy stories to share with readers. Can we have a PG rated one?

Jessi-Jean: Oh Eve, you love those “boozy” stories. Well there was this one time…but you don’t want to hear about that.

Eve: We are doing a video soon. May even be live when this runs (link). I was shameless as I knew you two were uber-attractive. Tell readers why charm and good looks matter…assuming that you think it does. I know, when it comes to entertaining and commanding a room, it does!

Jessi-Jean: Well first let us say thank you, now onto your question or statement about looks and charm. These things do matter, and in a big way. All of us love to go to a restaurant, bar, wine tasting room. When we walk in we want to be greeted with a smile by someone that is happy to see us. The charm and personality encourages everyone to stay and really have a good time. When clients are enjoying themselves be a guest at their own event, then that is the best feeling.

From Facebook:

Private Parties, Corporate Events, Holiday Parties, Wine tasting classes and more!

Description

Call us for all of your party needs! Everything from wine tasting classes to your corporate holiday bash. We offer catering, bartending, servers and the best cocktails in town! Servicing LA County, Ventura County and Orange County. Book us early since it’s getting closer to the holiday season! 661-604-1856, jessijeansevents@yahoo.com

Rusty Sly: Cucumber Zest

July 23, 2012 by evebushman

As most of you know I travel frequently for my job. My trips range from a day to many weeks. The enjoyment of traveling is that I have friends on a first name basis at airports, Super Shuttle, hotels, restaurants, etc. For this article I am going away from my passion of wine and beers to talk about a drink created at the Cocoa Beach Hilton Hotel in Cocoa Beach, Florida by their resident Mixologist/Bartender, Gabriel Mora. The Hilton has been my hotel of choice since the 1990’s. The Manager, Debra Green, is still in charge of this beach front establishment with great rooms, view, food and, of course, bar(s). They have two bars on site. One is the Tiki Bar next to the pool with a view of the ocean and the second is the Atlantis Lounge located inside and is affiliated with their Atlantis Restaurant.

The staff at this hotel is fantastic and they all greet me by name from the bellhops and waiters to the bartenders. Sitting in the bar one night, Gabriel and I discussed the unique flavors and properties of Hendricks Gin. Those of you that know me know that this is my all time favorite go to gin, THERE IS NO SUBSTITUTE. The following link: http://evewine101.com/2011/08/15/rusty-sky-hendricks-gin will provide insight on their process that yields this extremely unique spirit which produces phenomenal smooth flavors without the over abundance of Juniper inherent in other gins.

So Gabriel and I are in agreement about how much we love Hendricks Gin. Not sure if it is a good thing or a bad thing for me but the hotel carries Hendricks which is rather uncommon in hotels. Most hotels will carry Tanqueray 10 and Bombay Blue Sapphire as their high level gins. Gabriel proceeded to tell me that he had created a drink using Hendricks Gin and that it would be on the menu in a week once the board approved it. As luck would have it I wouldn’t be there so Gabriel, always accommodating, made a small amount for me to try. All I can say is that this drink is fantastic. Gab, as his friends refer to him, calls his creation, “Cucumber Zest”, and gave me the recipe to share with all of you:

·         3/4 oz Hendricks Gin
·         3/4 oz St. Germaine Elderflower liqueur
·         1/2 oz fresh lemon juice
·         1 oz Cane syrup
·         Shaken, not stirred
·         Garnish with a cucumber slice on the edge of the glass and serve

The accents of the cucumber aromatics in the Hendricks along with the unique flavor of the St. Germaine Elderflower liqueur are to die for. It’s very refreshing with the slight lemon acidity in the background to help balance the sweetness of the Germaine Elder Flower and cane syrup thus creating a slightly crisp drink. This method is no different than white wines having acid to add crispness, it’s all about chemical balance. We need to all thank creative Mixologists, like Gabriel Mora, for creating interesting and unique masterpieces to drink and enjoy.

If you are ever in Cocoa Beach to catch a cruise or watch a rocket launch I would highly recommend that you stay or, at a minimum, visit the Cocoa Beach Hilton for dinner and drinks. You will not be disappointed, I never am. I know as I walk up to the entrance Pete (bellhop) comes out and shakes my hand and says, “Welcome home!” as he has done with me for the last 20 years. So when you go be prepared to treated like royalty and tell them Rusty sent you, then sit back, relax and order a “Cucumber Zest”.

Cheers,

Rusty Sly

The Mad Cocktail Scientist (Yep, it’s Eve) Meets Bai5

July 6, 2012 by evebushman

One of the true pleasures of my job is receiving wine and spirits as samples for review. And, some of the time, I get new alcohol-free drinks to review. The only drinks like that I accept are ones that can be used as mixers. So today, lo and behold, we are trying a 5-calorie full-flavored drink from Bai5.

Not like other flavored waters, the two samples I received were darker in color and deeper in flavor compared to others that I’ve tested. All of the tasting notes from the company are below. I was sent Costa Rica Clementine and Sumatra Dragonfruit to test.

My WSET Level 2 Certification as a sommelier does not, in any way, certify me as a bartender or mixologist. But the certification is in wine and spirits. And then there’s my 20+ years drinking that helps too….

This is what I made…and the names I made up to go with them:

Drag On My Vodka

One part Vodka

One part Domaine de Canton Ginger Liqueur

One Part Bai5 Sumatra Dragonfruit

Pour all ingredients over ice, stir, garnish with orange twist, and serve.

Clemen See Hear

One part Vodka

½ part Triple Sec

One part Bai5 Costa Rica Clementine

Pour all ingredients over ice, stir, garnish with orange rind, and serve.

Clem’s Aperitif of Digestif*

One part Compari or Aperol (Italian bitters, orange and other ingredients.)

One Part Bai5 Costa Rica Clementine

Pour over ice, stir and serve.

If prefer less sweet – add sparkling water.

If more alcohol is preferred – add one part vodka

*A reference to Aperitif or Digestif refers to a drink before, or after, a meal.

Dragon’s Aperitif or Digestif*

One part Compari or Aperol (Italian bitters, orange and other ingredients.)

One Part Bai5 Sumatra Dragonfruit

Pour over ice, stir and serve.

If prefer less sweet – add sparkling water.

If more alcohol is preferred – add one part vodka

*A reference to Aperitif or Digestif refers to a drink before, or after, a meal.

From Bai:

…A new beverage called Bai and its five-calorie version Bai5 that is now being distributed by Dr Pepper Snapple Group. Bai and Bai5 is 100% natural and made from the most super of all superfruits, the coffeefruit. Every bottle is packed with all the daily antioxidants we need and more.

Costa Rica Clementine

A summer’s worth of bright sunny mornings rise to greet your lips each time you lift Costa Rica Clementine toward your tastebuds. You could peel your way to citrus this round and sweet but we suggest you enjoy it with a quick twist of a Bai5 red cap.

Sumatra Dragonfruit

Once upon a time only dragon slayers could enjoy this exotic little beast of a fruit. Now Bai5 brings you its delicate, melon-like gentleness without the inconvenience of sword fights and scaly monsters. The only fire breathing dragons you’ll encounter with Bai5 Sumatra Dragonfruit are ferocious, free-radical fighting antioxidants battling on your behalf.

Meet Our Superfruit

You’ve probably met the inside of the coffeefruit, what your everyday cup o’joe is made from. But we’d like to introduce you to the outside – coffee’s superfruit. Can something made from coffeefruit taste refreshing? Yes, the name may say coffee but the flavor is pure, delicious fruit. Imagine supercharged antioxidant power swirling with fragrant, fresh tasting fruit – that’s 100% natural, free-radical crushing Bai and Bai5

Ben Weiss, CEO & Founder of Bai

It Started With a Sip…

For two decades I traveled to exotic regions around the world in search of the best-quality, green coffee available. It was on one of those trips, during a visit to Indonesia, that I stumbled upon something unexpected: coffeefruit, the casing that surrounds the coffee bean, is an antioxidant powerhouse. I’ve been determined to share the secret of coffeefruit ever since.

Back home I turned my family’s kitchen into a makeshift lab for more than a year mixing coffeefruit and exotic fruit juices to create a great-tasting, healthful beverage. The result? An antioxidant-rich, refreshing line called Bai. In August 2009 Bai was founded. The name Bai – the Mandarin word for “pure” – was chosen to represent the simple, natural goodness of a beverage dedicated to fostering great health.

At first Bai was sold only in health food stores in Princeton, New Jersey where the antioxidant infusions were created. Word of mouth about its delicious, refreshing nature ensured Bai would move into other areas quickly. Soon Bai could be found in specialty stores and in major retail markets throughout the northeast and California. Within months of its founding Bai had launched a second line of infusions, Bai5, a low-sugar, 5-calorie beverage created in response to customer’s interest in even more healthful options to sugary, high-calorie drinks. The first Bai5 infusion, Sumatra Dragonfruit, became an instant best seller.

Today, as Bai continues to grow, one thing is clear: the secret of coffeefruit antioxidant power is finally out.

http://drinkBai.com/blog/?p=649

Sommelier Gregory Alonzo: Popular Flavored Vodkas from Ukraine

May 28, 2012 by evebushman

Known for its tasteful elegance, Kyivʼs Premier Palace Hotel is a vibrant symbol of Ukraineʼs era of grandeur and opulence. First built in the mid-19th century, the hotel boasts it was once the home of the renown Prince Dimitri Zhevahov.

Upon entry, the hotelʼs lavish lobby is the primary reason that the Premier Palace has become a popular place for a rendezvous. Making myself comfortable in the fashionable Lobby Bar, I awaited my dates.

Strutting across the spacious lobby like two fashion models, I was greeted by my fellow sommeliers, Elena and Svetlana. Elenaʼs eyes shone brightly, “Grisha, are you excited about todayʼs tasting?”

“I am always happy to raise a glass with both you and Svetlana,” I replied with a smile. “What surprises do you have for me?”

Elena motioned for our waiter to serve our zakuska, finger snacks that are favored by Ukrainians while enjoying vodka. “I took the liberty of ordering spicy sausages, goat cheese, and your favorite rye bread from Lithuania.”

“Well done,” I grinned with anticipation. “What is our first selection?” Svetlana broke in. “A lovely rye honey vodka by Nemiroff.”

Nemiroff is renown for distilling flavored vodkas and is one of Ukraineʼs most heralded distilleries.

Distilling horilka, as vodka is known in the Ukrainian language, is one of the countryʼs passions. Rye, barley, and wheat grains are quite popular in Ukraine. These grains are known to have more flavor and complexity than beets, sugar cane, corn, or potatoes. In fact, potato based vodkas tend to leave a slight oiliness on the palate. The art of infusing vodka with flavors has long been practiced in Ukraine. As legend would have it, adding honey to rye vodka was a favorite with Cossacks, Ukraineʼs fabled light cavalry.

On first sight, the rye honey vodka appears to have a light almond coloring. Visually, it looks much more flavorful than classic clear vodka.
Raising and clinking our glasses in unison, we toasted in the obligatory Ukrainian manner … “Budmo.”

On the nose, the sweet accents that permeate the air make this rye honey vodka most appealing and inviting. On the palate there is a creamy texture with rye as the dominant flavor as the honey flavor trails gently behind.

“Mmm” … Svetlana grinned. “Chilled to perfection at 41 degrees Fahrenheit. By chilling this vodka there is relatively no burn.”

“I like the infusion of honey. It adds texture to the already complex layers of this rye vodka. “ With delight, I offered the ladies another round.

Elena nodded in agreement. “Laced with a hint of honey makes the difference. Grisha, did you notice that the rye flavors in the bread taste even sweeter?”

Svetlana was quick to chime in. “When paired with food, both the rye and honey flavors prevail. I know your preference is for goat cheese, however, this vodka also pairs nicely with Swiss cheese.

“Grisha,” Elena called to me demurely. “Rye honey vodka makes an excellent Martini, Cosmopolitan, and a Balalaika.”

Svetlana erupted euphorically. “Grisha with a cocktail?” “I drink martinis.”

“Grisha, a couple of ounces of vodka poured over ice, shaken thoroughly, and then strained into a glass is not a martini.”

“Donʼt forget the lemon peel,” Elena added with a chuckle.

Ukrainian women certainly have a talent for keeping their men in line. “Whatʼs the next vodka?” I asked with amusement.

“I selected Khortytsaʼs pepper honey hot vodka.” Elena presented us with a bottle.

On first glance I noticed this vodkaʼs bright golden amber color. Once Elena opened the bottle, a hint of delicate aromas of pepper oil, suede, anise, and clover honey, filled my nostrils.

On the palate, a soft silky entry leads to a round dryish body of zucchini spice bread, cola nut, clover honey, and green peppercorns. This vodka finishes with a hint of sweet and savory herb, hot peppers, and honey. Khortytsa is considered by many as one of Ukraineʼs most popular distillers. They certainly have come up with an interesting offering of a delicate blend of conflicting combination. A memorable taste with a long lasting after taste, not to forget a nice warming tingle.

“A challenging vodka for experimental cocktails,” Svetlana mused. “Yes, weʼll leave that to Eve,” I concluded with a wry smile.

“Grisha,” Elena called for my attention. Both Svetlana and I selected the last vodka. It is Kozatska Rada Zhensheneva.”

This is a first as I am not familiar with the distiller. Allow me an attempt at translating the name Kozatska Rada. In short, it would be a general meeting held by Cossacks. Considering the image of Cossacks getting together for a hard night of debating and drinking, the name makes sense. As for Zhensheneva, it is a style of vodka infused with ginseng root. Hence, we have a group of hard drinking warriors slashing their sabres in the air as they quaff down pints of this super potent elixir. Move over “Red Bull,” “Zhensheneva” is taking the reins.

Zhensheneva is meant to be served on the rocks. As the vodka opens up, the distinct aroma of ginseng permeates the air. I liked the exceptional softness with no bite or burn to this exceptionally refined vodka. Distilled from old Cossack recipes, the fabled warriors claim that this unique spirit has restorative and healing attributes. It is a fact that the Cossacks preferred the use mineral waters, and ginseng has long been acclaimed by several cultures for its tonic properties. Overall, I was pleasantly surprised.

“Grisha, did you enjoy our selections?” Svetlana queried. “I must admit that I truly enjoyed myself. Now let me take you ladies to dinner.”

“Our favorite Cossack restaurant,” Elena said assuredly. Vodka Samogon, the perfect way to finish the evening.

Literally translated, samogon means “self distilled.” In Ukraine, distilling vodka in the home or for a restaurant is legal. And my friend Bogdan is not only great with duck, he knows his way around samovar still. But that my friends is another story …

Book Review: The Drunk Diet Crumbles The Cookie Diet, by Eve

May 11, 2012 by evebushman

Luc Carl, New York City bar manager, DJ, and, what is most important to me: someone that drinks, diets and exercises, pretty much drew me into reading his book after this wild ride of an intro:

“The Drunk Diet is not a diet plan that involves getting drunk and then going to the gym to do some cross training…The point is not to get drunk and get into shape…The Drunk Diet is me being a smart-ass and giving the finger to every other “(fill in the blank) Diet” book on the shelf. This is my story. If you don’t like it, write your own f—ing book.”

(Note from Eve: Okay, I took out the f word as I don’t want my spam filter to go nuts with a bunch of f—ing comments.)

Carl drinks and works at a bar. In that sense he’s just like the rest of us, whether I choose to sip and evaluate wine or Luc chooses to throw back a wild concoction he’s made at his bar. (See Recipe Sunday on 5/13 for his light cocktail recipes.) Some of what I thought I’d get: changes in his food choices and growing exercise regimens, yes, but I also gained from his perspective on enjoying life within some semblance moderation.

One of Carl’s motivators early on was a line that Bill Murray coughed out as he failed to do a single decent push-up in the movie Stripes, “I gotta get in shape. I gotta dry out or I’ll be dead before I’m thirty.”

Those of us that enjoy wine, or spirits, may enjoy food just as much, myself very much included. Carl says “When you’re drunk, your body encourages you to eat as much as possible to soak up all that booze.”

Carl mentions the Cookie Diet, and I used it in the title of this review because, as Carl puts it, diet “books were saying the same thing: you can’t drink if you want to lose weight. I can’t drink but there’s something on the shelf called The Cookie Diet? F— you.” I felt the same way…really, how healthy and effective can a cookie be?

Carl then takes readers on his journey, not the healthiest of diets since he was a kid, and then later, morphed into the bar scene full throttle. Once he hit 40 pounds of excess weight, he decided he wanted to be sexy and that became his mantra.

“My whole life, I thought fresh vegetables were gross and pretentious. (I didn’t even know what the word “pretentious” meant until I moved to the big city. Just saying the word is pretentious where I come from.)… I stopped thinking of vegetables as ‘asparagus’ or ‘string beans’; I was thinking of them as ‘confidence’ and ‘sex.’”

Carl says it’s easier just to start over with new restaurants, so that you don’t get caught in the rut of ordering what you’ve always ordered. I know at a certain wine bar I always order the cheese plate, doubled if it’s my dinner. Probably not the best of ideas to continue that.

He also talks about holiday eating and New Year’s resolutions. He may still drink what he wants to for this “f—ing shit show to end – the day also known at January 2” but he heads right back to the gym on January 3.

He also tried giving up booze for a couple of weeks. Worked on week one, and failed miserably on week two – because his body was used to a certain amount of calories. ( I was successful at that once, when Ed was on platoon duty – 24 hours on, 24 hours off – I drank with him at home, and abstained while he abstained at work. That and the idea that he was doing P90X also motivated me. I lost 10 pounds. It’s creeped back and you know what, he’s headed back to platoon duty this very week. So, it may not be January 3, but I know I can do it…as long as there isn’t a wine event I’m covering while he’s working!)

About halfway through The Drunk Diet Carl tells readers that wine is kind to the waistline: “There’s a reason they don’t call it a ‘wine gut’” – I’d like to have on a T-shirt.

The remaining part of the book is dedicated to Carl’s favorite exercises and his running goals. I enjoyed watching him execute a push up in his New York bar and, have to admit, could feel his runner’s high. Especially when he had a cigarette – I’ve never smoked – just before his first 5K. He finally quit the habit. But, he did admit to being drunk the night before! Even ran in a Jack Daniel’s T-shirt = my hero!

In his conclusion he begins with a lament, “…why I couldn’t get drunk all day, eat like shit, get wasted, and repeat. Wasn’t the human body designed to have fun all the time?” And then he answered himself: “If we partied every day, all day, partying wouldn’t be that fun anymore.” Agreed.

More info on the book and Luc Carl can be found here: http://drunkdiet.com

7th Annual LAWineFest News

April 26, 2012 by evebushman

(April 26, 2012; Los Angeles, CA)—The 7th Annual LAWineFest, benefiting City of Hope, has partnered with Los Angeles magazine in lining up 350 global vendors to pour more than 500 wines, craft brews and artisanal spirits at this year’s event. Known as the largest educational wine tasting event in Los Angeles, LAWineFest affords Angelenos a chance to sip selections from Slovenia to Chile, and attend a variety of classes offering an in-depth look at various regions and libations. Iconic California regions such as Napa, Sonoma, Paso Robles, and Santa Barbara will be solidly represented, along with more exotic choices from Israel’s Dalton Winery and Bock Prince of Hungary. Other highlights include sparkling wine from Le Grande Courtâge of France and fine spirits from Scotland.

New food options for 2012 include a fresh seafood feast of oysters, clams, seafood salad and more, prepared by Cafe Sierra at The Hilton Universal. Gourmet food trucks will offer sliders, gourmet sandwiches, seafood, cupcakes, cake pops and other epicurean delights. All food items are priced starting at just $3 per plate.

Special Programs: Tasting seminars on cheese pairing, international wines, spirits and cooking demos will be offered both Saturday and Sunday; tickets available separately at LAWineFest.com or by calling (818) 429-6770. Class options include:

“Will Cook for Sex” with chef and author Rocky Fino, the Good Time Gourmet
Pisco Porton’s mixologist and Comme Ça bartender Yuval Soffer will be on hand to make his specialty cocktails, including the Garden of Eden made with Pisco Porton, Cointreau, lime, simple, fresh fennel and strawberries.
“Dry Creek Valley: A Century of Great Zin,” featuring an all-star lineup of top Zinfandels from this renowned Sonoma County region.
Cheese & Wine Pairing with The Cheese Impressario Barrie Lynn and Malibu winery-owner George Rosenthal of Rosenthal Wines.
Scotch Tasting (both single-malt and blends) with Chris Uhde, Scotch Master for the USS Highland Games Costa Mesa and Brand Ambassador for Impex Beverages and Chieftain Single Cask Whiskies.
Winemakers Panel with Maurice Wendell, owner of well-known central coast winery Wedell Cellars
Wines of Italy & Spain with expert Mark Newman, of Million Dollar Palate

Accommodations: Just 15 minutes from Raleigh Studios, The Hilton Universal is offering a special LAWineFest rate of $169/night for all event attendees. Rate is available from Wednesday, June 6 – Monday, June 11. Visit LAWineFest.com for more details.

Tickets: $75/day; $139/couples or weekend pass (includes all wine tasting; food priced separately). Early-bird pricing available; visit LAWineFest.com for details.

About LAWineFest
LAWineFest was founded in 2005 by renowned wine educator, columnist and Sommelier for the Escoffier Association of Southern California, Dr. Joel M. Fisher. LAWineFest is the largest educational wine tasting event in Los Angeles, with the dual mission of bringing wine education and enjoyment to Angelenos and supporting charitable organizations. For further information, please visit LAWineFest.com

About Los Angeles magazine
Los Angeles magazine is the definitive resource and indispensable guide for in-the-know and on-the-go Southern Californians. A regional magazine of national stature, Los Angeles is the authority on everything from cutting edge cuisine, style trends, and thought leadership to all that is the Best of L.A. Available every month in print and every day online at LAMag.com, Los Angeles magazine covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California.

Additional sponsors include Southern California Land Rover retailers, Icelandic Glacial Water and The Hilton Universal.

Joseph Brooke and the Highland Goldmine

February 19, 2012 by evebushman

When I saw this photo on Facebook of L.A.’s Next Door Lounge Head Barman Joseph Brooke, also a former America’s Top Bartender, I thought…Hmm a cocktail made with Macallan single malt scotch? Would he give up the recipe for Eve Wine 101 readers? Yep, he did:

Joseph Brooke and his Macallan Cocktail

Hi Eve! It’s actually a ridiculously simple riff on a gold rush, called the “highland goldmine”. Mac 12, clover honey syrup, lemon juice. Throw in a dash of rose water (or lavender bitters), and you’ve got yourself a spicy meat-a-ball.

To which one of his Facebook pals remarked: “Read that backward and was disappoint to hear that there is no meatball in it. 2012 should find more meat in my cocktails.”

I agree with both of them! Here’s to one heck of a spicy meatball for 2012!

Eve “Makes” and Reviews the VnC Pomegranate Cosmo for your Valentine

February 12, 2012 by evebushman

Love is in the air! Wine, dine and treat your sweetie to the finest. With VnC Cocktails you’ll win your honey’s heart in just a matter of sips. This Valentine’s Day serve VnC Cocktails “The Kiss” – Pomegranate Cosmo and you will surely receive the kiss of your life…and maybe a little more!! The rich red color evokes romance and passion and its luscious taste will impress your significant other and get them in the mood…for more cocktails. Don’t spend your romantic date night in the kitchen mixing cocktails. Spend more time with your sweetheart by indulging in all-natural, 150 calories or less, ready-to-serve, VnC Cocktails. Just shake, pour and store – don’t worry, we won’t tell!

After receiving the above teaser, I was anxious to sample The Kiss:

Do you like the idea of a lower calorie cocktail, not tasting that vodka burn, and just want to enjoy real fruit flavors and a little buzz? Read on…

I really liked this VnC Cosmo. I just chilled the pretty container, shook it up, popped it open and poured a it over ice with a slim lemon slice. My immediate thought? Refreshing! It would be great as an aperitif (before dinner) or digestif (after dinner).

Made with pomegranate juice, triple sec (orange-flavored liqueur) and cranberry. The “natural flavors” in the ingredient list I though might also be lime, grape and/or strawberry. Like tasting wine, I wanted to see what else I could taste. I would suggest you do the same when you have yours!

Note about Responsible Drinking: A Cosmo, as well as countless other cocktails made with a pure spirit such as vodka and sweet mixers, goes down far too fast. By your second, you’re most likely not fit to drive. Two VnC Cosmos over ice, for me, were equal, if not lesser than, having two glasses of wine – over ice (a strict no-no for wine though!) Think about it.

From VnC:

VnC Cocktails was founded in 2007 and is the brain child of serial entrepreneur Shane McKillen. After finding himself stuck in the kitchen mixing cocktails at parties, McKillen created VnC Cocktails, easy yet quality ready-to-serve cocktails. Every bottle of VnC Cocktails is made with 100% natural fruit juice and no artificial preservatives, additives, or colors. All cocktails include 13.9% New Zealand vodka or premium tequila. The eye catching bottle reflects VnC’s core values of being 100% natural and New Zealand made. VnC’s cocktails are lightweight, affordable, and easy to pour and store and at 150 calories or less a serving, easy on the waistline. For more information and cocktail recipes visit www.VnCcocktails.com.

Behind VnC’s playful, party-loving image is a serious philosophy. We don’t believe in posturing or fakeness or artificiality. We believe in authentic, natural goodness. Keeping it real.

The only ingredients in VnC Cocktails are premium vodka and 100% natural fruit juices, sourced from the best suppliers around the world. That’s it. Nothing else. End of story. Artificial preservatives, additives and colourings are banned substances around here. We wouldn’t ever consider using anything artificial. We know where they come from and how they’ve been grown, and our fruit finders pick the best of them to be crushed and juiced and mixed and blended into VnC Cocktails.

This natural philosophy extends to everything else we do, too.

The earth is our favourite party venue so we’re proud to be the first product in the world to receive CEMARS® certification, sounds fancy huh? It stands for Carbon Emmission Management and Reduction Scheme. What that means is that as a company we are committed to reducing carbon emissions in everything we do. From the growing of our fruit, turning that fruit into our delicious cocktails and then shipping it to a store near you. We even consider how the containers we use effect the environment.

So not only can you rest assured you are drinking the world’s best ready to serve cocktail, but you can do so with a clear conscious.

CHEERS FROM ALL CORKED UP, Michael Perlis has the breaking story:

February 1, 2012 by evebushman

Stay tuned for more wine-breaking news friends, Michael Perlis will be in touch with the new owner as soon as is humanly possible!

We are writing to you with some very exciting news! We have successfully secured a fantastic new restaurant to reclaim the passion, energy and excitement that was All Corked Up for so many years.

The new restaurant, Cheers at All Corked Up, will offer Latin and American cuisine, a full-service experience with offerings for all ages, a renovated fully professional kitchen, full bar, new seating and live entertainment! The head chef graduated from New York’s Culinary Institute of America. She recently left a prestigious restaurant in Puerto Rico to come to Santa Clarita to share original recipes that are sure to envelop the taste buds with a sense of spice and intrigue.

We anticipate Cheers at All Corked Up will raise the bar for dining and entertainment in the Santa Clarita Valley. The grand opening is anticipated to be by April 1, 2012. We will be sure to keep you posted as to the exact date of opening!

Cheers,
Jay and Shelly