Crittenden Estate of Australia Wins Top Honors in 2020 BRIT/FIVS International Sustainable Winegrowing Competition

December 23, 2019 by evebushman

FORT WORTH, TEXAS (PRWEB) – The Botanical Research Institute of Texas (BRIT) in partnership with FIVS, a global public policy federation serving the wine, spirits, and beer sectors, are pleased to announce the winners of their 2020 International Sustainable Winegrowing Competition. Topping this year’s competition is Crittenden Estate of Mornington Peninsula, Victoria, Australia, based on the winery’s on-going programs addressing the three elements of sustainability – environmental, economic, and social – as well as its wine’s flavor.

Founded in 1982 by Garry Crittenden, Crittenden Estate farms 27 acres in Dromana and is proud of its multi-generational family farm commitment to preserving the land while producing high-quality wine.

Among Crittenden’s many sustainable accolades are abandoning the use of chemicals in the vineyard for an innovative program of inter-row cover crops and soil cultivation; a twelve-month composting program to maintain soil health; introducing bees to the property to fertilize desirable fruit trees and supporting a diverse agricultural population of plants and insects while combating wasp species; reducing energy costs by sixty percent cost with the installation of solar panels; and reclaiming and reusing water through Crittenden’s water treatment plant.

The awarded wine was Crittenden Estate’s Cri De Coeur 2017 Pinot Noir, a new, premium wine that showcases Crittenden’s viticulture and winemaking efforts.

“The Crittenden family has taken great pride in working their land for two generations and in that time their wines have won the accolades of Australia’s food and wine critics,” said Dr. Ed Schneider, BRIT’s president and executive director. “The combination of sustainable programs with the family’s love of the land has produced a wine that’s truly outstanding.”

“To win such a prestigious international award, particularly given the caliber of our fellow entrants is very humbling for us,” said Rollo Crittenden, second generation winemaker at Crittenden Estate. “We’re passionate about our sustainability and regenerative programmes and delighted that they have been recognised in this way by BRIT/FIVS. There is no doubt these efforts contribute directly to an increase in the quality of wine we produce, and we will continue to strive further on both our land care and wine advances over the generations to come.”

Additional BRIT/FIVS sustainable awards went to:

Gold Medals

Vina Cono Sur, Santiago, Chile. Submitted Cono Sur Organic Red Blend.
C. A. Henschke & Co., Keyneton, South Australia. Submitted Henschke Mount Edelstone 2015.

Silver Medals

Herdade dos Grous, Albernoa, Portugal. Submitted Herdade dos Grous Red.
Valdivieso, Santiago, Chile. Submitted Valdivieso Eclat Vigno 2010.

Bronze Medals

Aresti Chile Wine, Talca, Chile. Submitted Family Collection Red
Casa Relvas, Evora, Portugal. Submitted Herdade Sao Miguel Reserve 2015
Luis Felipe Edwards, Vitacura, Chile. Submitted LFE 900 Shiraz

Platinum Multi-brand Award

Jackson Family Wines, Santa Rosa, California. Submitted Kendall-Jackson Grand Reserve Chardonnay

“A big round of applause goes to all of our 2020 winners,” says Greg Hodson, President, FIVS. “From their sustainable programs in the field to their progressive workforce and community programs, to being good leaders and stewards within the global wine industry, we congratulate their achievements.”

When entering the competition, wineries provide a self-assessment of their organization’s accomplishments in sustainable winegrowing, winemaking, and ecopreneurial/social responsibility practices. They describe their organization’s conservation efforts in the field and in their operations; how they have sought to minimize waste, how water is reclaimed, and how the winery extends conservation efforts to its customers and communities. They also are asked to submit a wine sample that best represents their sustainable efforts for a tasting by the judging committee.

Because the BRIT/FIVS award is the only international award of its kind, it is of primary interest to wineries who are taking a leading role in their community/region/country by embracing sustainable practices. Sustainable winegrowing programs are by nature ongoing, so a key component of each program involves its continual improvement process.

Presentation of the BRIT/FIVS glass sculpture award to Crittenden Wines will be made in Fort Worth on Wednesday, January 15, 2020, during BRIT’s Vine to Table award dinner and fundraising event.

The 2021 BRIT/FIVS International Sustainable Winegrowing Competition begins in the summer of 2020. Details of the 2021 competition will be posted on the BRIT web site, http://www.BRIT.org/wineaward and on the FIVS web site, https://www.fivs.org.

Carnival Panorama Debut With “Feast of Fun”

December 20, 2019 by evebushman

We do love to cruise, and short of the destination, and the last night’s festivities, nothing beats the excitement of that first day at sea. Except this first day, which was thrilling, but the first guests on the Carnival Panorama didn’t leave the port. That luxury was reserved for the real first-time travelers on this brand new ship that were boarding the next day. (If you just want to look at the debut via some short videos go here and my photos are here.)

Yes it was a “fun-filled day of events onboard Carnival Panorama, the first new West Coast ship in 20 years.” And we learned about their “variety of activities, entertainment and dining options…starting with the redesigned Long Beach Terminal.”

This was the schedule – from 3 pm to 11 pm: Arrival/Boarding, Naming Ceremony with Godmother Vanna White, a Feast of Fun where we (travel agents, VIPS and media) had a chance to “sample Carnival Panorama’s culinary and beverage options” which included wine, beer and spirits offered at every venue on the ship.

It was truly an evening of WOWs. Exploring the decks, seeing at least one suite – wished we had time to see more – but the Havana Suites have their own patios that open up to their own pool and bar. Nice. Star chefs like Emeril Lagasse and Guy Fieri were in attendance – as were their namesake restaurants onboard – and they had the USC Trojan Marching Band for the naming ceremony, which in itself was a great show!

We toured several bars and restaurants – had some awesome cocktails from some very experienced bartenders – and sampled bites from the sushi bar, steak house and then settled in to sample some more during a multi-course dinner. The dining room, for the first time that we could tell, featured items from all of the ship’s restaurants.

After being fully sated we opted to watch the comedian instead of seeing the new “Playlist Productions show or the Rock Revolution.” The comedian, Tony Esposito, was hilarious.

The Sky Zone is new, and it’s the “first trampoline park at sea” and definitely something to see if you or your children like obstacle type courses, basketball, balancing, jousting or bouncing. There is a culinary classroom with several workspaces in the Carnival Kitchen that holds a few classes every day.

The Carnival Airship, a baby blimp, made several appearances during the course of the day which made everything that much more festive. The event ended with a very grand fireworks display, drinking and dancing on Lido Deck.

Lastly, as this is a wine and spirits blog, there are plenty of options in every bar, but they don’t all offer the same spirits. If you want an elevated experience pay for the wines offered in the Fahrenheit steakhouse or any of the higher-end restaurants.

More about Carnival Panorama

As the newest ship in our fleet, Carnival Panorama will offer a variety of onboard innovations, including the first Sky Zone trampoline park at sea, the line’s first culinary studio and a new Choose Fun-themed water park. The ship will also feature Guy’s Pig & Anchor Smokehouse/Brewhouse featuring BBQ favorites created by Food Network star and longtime Carnival partner Guy Fieri, as well as craft beers brewed right on board. These complement Vista-class favorites like the Ocean Plaza indoor/outdoor entertainment venue, the Havana nightclub and pool, and the Serenity adults-only retreat.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

New App Makes Holiday Entertaining with Cheese a Breeze

December 14, 2019 by evebushman

NEW YORK (PRWEB) – Cheese. It’s the centerpiece of most holiday gatherings, but how do you decide which cheeses go with what? The latest app from Cheeses of Europe provides inspiration, recipes, a store locator and even some cheese secrets to take the guesswork and confusion out of choosing, buying and serving cheese.

Blair French, author of Party Like a Pro says: “The app provides a foolproof path to becoming an instant cheese connoisseur. You’ll be entertaining in no time with confidence knowing this app is in your back pocket.”

Wine & Beer Parings

In addition to detailed descriptions of the cheeses, their flavor profiles and links to recipes, there is also a pairing guide for each cheese. The handy app offers both wine and beer pairings with fromage. According to the “beer chef” Bruce Paton, “While wine and cheese pairings are spectacular, beer is also a great partner for many reasons. Beer and cheese are cut from the same cloth, both being the end products of fermentation.” He explains why some of the pairings in the app work so well, “Brie and Saison are both flavorful yet mild, so they form an excellent pairing. Fourme d’Ambert and Belgian Tripel, are both boldly flavored with matching intensity, so they make another good choice. Mimolette and Stout, are also highly flavorful, and the roasted flavors of the stout complement the intense nutty flavors of the cheese.”

Digital Cheese Plate Creator

Charles Duque, Managing Director of CNIEL, Americas points out another great feature of the app which helps with entertaining, the Cheese Plate Creator. “The app suggests four cheeses—one of each: mild, medium, bold and bleu—for your cheese plate. Visual representation of the cheeses helps to ensure a good variety that will be a hit with guests. Use the app to automatically create a selection or create your own, either way the app then enables you to easily share your cheese plate selections with friends and family.”

How do you pronounce fromage?

While most people know how to pronounce cheeses like Brie, Emmental and Feta, other cheeses can be trickier. Gordon Edgar, cheesemonger at Rainbow Grocery and author of several books about cheese has experienced firsthand the how some consumers struggle with pronouncing cheeses at the counter, he says, “It’s easier to serve cheeses when you know how to actually pronounce their names correctly. No one wants to be made fun of for pronouncing Brillat Savarin like ‘brillo pad’ or adding a phantom extra ‘n’ to make Queso Manchego, ‘Queso Manchengo’.” Consumers can use the audio guide in the app in order to learn how to properly pronounce over 60 different cheeses.

About Cheeses of Europe:
The Cheeses of Europe Marketing Campaign, orchestrated by CNIEL (The French Dairy Inter-Branch Organization) and co-funded by the European Union, was designed to create awareness for the variety of European cheeses available in the US market and to suggest ways that American consumers can incorporate those cheeses into their diets, recipes and lifestyles. The campaign’s goal is to increase the appeal of European cheeses and strengthen their competitive position in the growing specialty cheese category.

Watch Brilliance Come to Life for Revolutionary Wine, Beer & Spirit Makers in the Paso Robles, CA Film “Tin City” – Available on Video for the Holidays

December 11, 2019 by evebushman

PASO ROBLES, Calif., /PRNewswire/ — Calling all foodies, oenophiles and travel junkies, this inspirational film is a must for your holiday bucket list, not to mention your friends and family gift list. Alluring and heartfelt, Tin City tells the story of passionate wine country craft makers whose permanently stained hands, aching backs, and barrels of dreams weigh heavy on the mind. These are the proud battle scars of Paso Robles’ small lot wine, beer, spirit, and cider makers making a name for themselves, and a home for their barrels, in Tin City, USA. Watch the trailer here.

Tin City Film Facebook Photo

The film takes place inside the concentrated industrial village of Tin City hidden away in the heart of Paso Robles Wine Country—a wine region within a wine region. This industrial epicurean playground has grown into a mecca for food and wine travelers from around the world. Director Dina Mande of Juice Media has caught it all over the last couple of years.

“The documentary pulls back the curtain and allows viewers to dive past the average wine tasting room banter,” Mande said. “You actually get to meet these creative souls and understand the vision behind true boutique wine, cider, and craft beer. This is the unmistakably human element within the bottle. Once you know their stories, it only deepens what’s in your glass.”

“There is an allure; putting a vine in the ground and, many years later, having that thing be so much bigger,” says Aaron Jackson, winemaker and proprietor at Aaron Wines, in the opening scene. “There are very few things we consume in this world that give people that much joy and connect those two processes.”

Recently celebrated at San Luis Obispo Film Festival, Newport Beach Film Festival and LA’s LaFemme Film Festival, Tin City was acquired for North American distribution by Gravitas Ventures, is currently available for pre-order on iTunes, and will be available through VOD on Amazon.com November 26^th, 2019.

Vintage Eve Circa 11/2016: Sunset in the Vineyard is the only event that…

October 22, 2019 by evebushman

…I know about 99% of the vendors and almost the same percentage of the guests as it’s a local event put on by one of my favorite non-profits: Assistance League Santa Clarita. There are two members that live on my street, and many more members and supporters in my neighborhood!

Shannon Mee, Eve, Simon Mee.

This was what I was quoted for saying about the event in a recent Magazine of Santa Clarita Magazine article:

Sunset in the Vineyard is the only event that represents the SCV Vintners and Growers Association. These are winemakers and grape growers that are based in the Santa Clarita Valley; often friends, assisting each other in harvest every year and tasting each other’s efforts along the way – from vine to bottle.

What also makes the event unique, besides being the first of its kind in our valley held in a private two-home winery estate, it is an opportunity for fledgling winemakers to learn more about the craft. Not all wine events have the winemaker available to attend – in this event I can only think of a couple of tables that may send an educated wine representative if the winemaker is unavailable. The point is, whoever is pouring you a sample has had a hand-on experience with that wine.

For me personally, it was a fine day many years ago when I discovered the vineyard at the Carpenters’ home. I learned that there were many home winemakers in our valley, working together, and thought how cool it would be to get some kind of way to visit them all in one day. I envisioned a tour bus. The Carpenters and their winemaking friends, dreamed of something much more long lasting. And, not to forget, to the benefit of the children of the Santa Clarita Valley served by the Assistance League.

If that’s not enough only Sunset in the Vineyard guests get a chance to taste the same grapes from the same vineyard – Bouquet Vineyard tended to by local winemaker Danny Mascari – but the only difference will be which artisan winemaker crafted the wine.

See the action, and some of my favorite wines of the day, in just two minutes here in this YouTube slide show.

The Vino and Brewsky

Compa Vineyards, Pulchella Winery, Alonso Family Vineyards, Bobcat Red and Due Nasi, Bouquet Vineyard, Capuano Winery, Copperhill Brewery, CPB Winery, Gagnon Cellars, Golden Star Vineyards, Hoi Polloi Winery, Hundred Vines, Mystic Hills Vineyard, Nuggucciet Cellars, Pagter Brothers, Pulchella Winery, Reyes Winery, Stephen Hemmert Wines, VNTBC Nanno Brewery and Whistling Vineyard.

The Artisan Foods

This year some of the delectable food was prepared by The Culinary Arts students and Instructors at College of the Canyon’s Institute for Culinary Education: grilled veggies, flatbread pizza, stuffed grape leaves, and more. Returning was local favorite DeRobertis Family Artisan Cheeses, wowing the crowd with their latest flavorful cow and goat cheeses, and the Speakeasy Bakery with several freshly baked breads and tapenade dipping sauce. New to the scene, and parked in the front driveway, was the vintage Sweet Beams Ice Cream truck. And the cookies…something the Assistance League is known for, several sweet volunteers worked the crowd armed with baskets full of delectable cookies.

Seen Amongst the Artisans

Joel and Judy Cox, Howard Pointer, Marjanne Priest, Chris and Jeannie Carpenter, Steve and Elizabeth Hopp, Don and Cheryl Dellepiane, Roman Weiser and Tina, Judy Penman, Lee Williams, Alesia Humphies, Steve Dole, Steve Frye, Scott Pagter, Doug Minnick, Simon and Shannon Mee, Nina and Danny Mascari, DeRobertis, Andrew Kevin Friend and Jessica Javier, Arnold Bryant and Alexander Hafizi, Margo Berg, Robert and Annie Schwartz, Susan Hayward, Cheryl Phillips, Marlee Lauffer, Steve and Rose Chegwin, Colleen and Matt Carpenter, Stephen Hemmert and Nicole Nelms St Julien, Rae and Gil Gagnon, Dave and Chris Tanner, Josh Premako, Chef Michelle Razzano Bustillos, Chef Cindy Schwanke, Lilia Denson Murillo, Rob and Ann Piscitello, Betty Rabin Fung, Amy Daniels, Gail Pinsker, John and Debra Heys, Jeff Hacker, Randy and Gail Winter, Julie and Steve Sturgeon, Bruce Fortine, Betty and Lucas Herme, Melanie Dubing Meyer and Jeff Meyer, Jim and Monica McClafferty, Pam Ingram, Sandi Naba, Robb and Rebecca Bacon, Leila Rosenberger, Janice Murray, Scott Ervin, Todd Wilson, Ken and Patrice Rifkind, Elizabeth Teagle, Bobbi Welton, Nate Hasper, Megan and Steve Lemley, Russ and Nancy Briley, Juan Alonso, Doris Zimmer, Doron and Joyce Carson, Steve and Elizabeth Hopp, Maureen and Derrick McKaughan, Larry McClements, Lori Rivas, Danise Davis, Carole Lenoir, Cheryl Wilson Daniel, Jennifer Haberer and Larry Mazzeo and -Dole Humphries kept this crowd happy with live music.

About Assistance League (AKA what your ticket price does for our community)

Assistance League Santa Clarita organized in 1989 by local women, was chartered in 1993 and has grown to 174 members and 51 Assisteens®. A chapter of National Assistance League, it is a nonprofit, nonpolitical, nonsectarian and IRS 501(c)(3) service organization. It is also a 100 percent volunteer-driven organization. All funds raised from Sunset in the Vineyard benefit Assistance League programs exclusively in the Santa Clarita Valley such as Operation School Bell®, which clothed more than 2,500 children in the SCV this year.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Gary’s Wine and Marketplace Officially Opens In St. Helena

October 21, 2019 by evebushman

ST. HELENA, CALIF. (PRWEB) – Leading New Jersey-based alcohol beverage and gourmet food retailer, Gary’s Wine & Marketplace (http://www.garyswine.com), officially opened its first west coast store in St. Helena, California on Thursday, October 3rd, 2019. The very first winery that founder and CEO, Gary Fisch visited when he began his career in wine over forty years ago was Louis M. Martini. Returning to where it all began, Gary opens his new store across the street from the iconic winery.

The team at Gary’s Napa Valley consists of an array of local talent including Jonathan Ruppert as General Manager and a Wine Team of Susan Meyer, Austin Burns, Eric Abraham, Ashley Taranto, and Ilse Chun. Gary’s Culinary Director is Adam Pechal with Paola Segura as Catering Manager and Sharon Arnold as the Cheesemonger. The official coffee partner of Gary’s Napa Valley will be Petaluma-based Acre Coffee.

The new Gary’s Napa Valley location will feature over 380 Napa wines, 40 sparkling wines, and 280 international wines, which is the largest and most diverse selection of hand-selected imports in the area. Gary’s will also carry over 250 spirits and beer products and well over 200 cheeses and other specialty food items (local and imported) as well as coffee and breakfast items, salads, sandwiches, charcuterie, olive oil and fresh-baked bread. Beyond the shelves, Gary’s Napa Valley will provide catering services as well as concierge service to guests, a new element for Gary’s Wine & Marketplace stores.

“We are excited to let our Napa Valley customers know that we are open for business. Gary’s Napa concierge service will serve as the gateway for our customers in NJ and across the country as they plan their trips to the valley,” says owner and CEO Gary Fisch. “Our team will facilitate winery visits, restaurant reservations, hotel booking, and more to ensure that our guests enjoy the best of what Napa Valley has to offer.”

Fisch’s unique perspective as a brick-and-mortar retail expert for the past 32 years has provided him with the ability to forecast future trends and respond to them with continued innovation. “We compete in an increasingly digital day and age by providing in-store experiences that cannot be purchased online. Customers enjoy coming into our stores, tasting our products, and speaking with our team of wine and cheese experts,” explains Fisch. “However, we want to continue to use technology to enhance our ability to provide convenience and value to our customers.” To this end, Gary’s recently rolled out a new mobile app that offers 1-hour delivery to all NJ customers.

About Gary’s Wine & Marketplace:
Gary’s Wine & Marketplace (http://www.garyswine.com) began as a small wine shop in Madison, New Jersey in 1987 and has since grown to be one of the largest fine wine businesses in the New York metropolitan area, with four stores in Northern New Jersey and a thriving e-commerce business. Commitment to friendly, attentive service by knowledgeable employees and a myriad of wine and food events for the public set Gary’s apart from other wine stores.

I Learned a Lot: Japanese Drinks by Stephen Lyman and Chris Bunting

September 27, 2019 by evebushman

I had titled this review before writing it, then I read this very educational and entertaining book and had to make a change because, well, I learned a lot about Japanese drinks yes, but also about the history and drinking culture in Japan. I found myself taking copious notes – some of which I will share in bullet points below – as well as a shopping list and travel plans. This is what I knew from the publicist:

The Complete Guide to Japanese Drinks: Drink your way through Japan (even from home) with the help of: The Complete Guide to Japanese Drinks! This comprehensive survey of Japanese drinks covers all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world (including Sake, Shochu, whisky, wine, beer & fruit wines). Descriptions of the beverages, their history, production method, current trends and how to drink them are provided. Detailed bar and buyer’s guides list establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world!

My Review

As I said above I learned a lot. The authors, Stephen Lyman and Chris Bunting, shared all of their information clearly so that anyone from a student of wine and spirits to wine and spirit lovers – that might just want to travel to Japan – would find more than helpful. Chock full of professional photographs, this was one of the best “textbooks” I had the pleasure to read in a long time.

These are a few takeaways for wine 101ers:

First off, you won’t “get lost in translation” as can happen with some book translations, as the authors are American and English.

Japan’s alcohol traditions date back two thousand years. A Chinese author made the first written record in 297 AD.

Early beer brewing was often done at home due to alcohol taxes and regulations. Beer remains the most popular drink in Japan. However, depending on what part of Japan you are in you may find the locals prefer shochu, sake, or wine.

Fermented rice for making sake was originally fermented through human chewing. Steamed rice goes in, spat out into a communal jar, by end of the day the saliva from chewing creates enzymes that turn the starch to a sugar, and yeast begins making it all alcohol – to be consumed that same evening. Wait a week and the concoction would create a beer-strength drink. Google the word for mouth-chewed sake if you like: kuchikamizake.

The word “sake” in Japan refers to all alcohol. Japanese use the word “Nihonshu” to refer to brewed rice sake.

Shochu is a Japanese distilled spirit that can be made from anything that can be distilled; most common is sweet potato, followed by rice and barley. An interesting one to find is the “black-sugar” aka “kokuto” in Japanese – it’s made from blocks of sun-dried molasses found in the Amami Islands. (Note: I’ve sampled a few sweet potato shochu at Japanese trade shows and always look forward to trying them.)

Shochu is distilled three times more in Japan than Tequila is in Mexico. And Shochu is mostly all consumed in Japan.

The spirit Awamori is referred to as “Japanese moonshine” in the book. We get the history, who drinks it (originally for aristocrats) and learn that it’s stronger than Shochu.

In 1853 Bayard Taylor, an American, said that Awamori tasted “old and mellow with a sharp, sweet unctuous flavor, somewhat like a French liqueur.”

Umeshu is a category of plum liqueur as well as for other fermented fruits drinks. The “ume” plum is the most common, a green pickled tart plum, sugar is added during the fermentation process. Many Japanese make the drink at home.

The two early giants in the Japanese whisky market remain the same: Suntory and Nikka. At one point in the early 70s Japan was the fourth largest whisky producer worldwide, and producing three times as much as Ireland. Currently they are garnering more attention for several awards for aged whiskeys.

There is a shout out and recommendation in this book to read the next book I’m reviewing: Brian Ashcraft’s Japanese Whisky.

Gin distillers use the required juniper but they also may add in green tea, bamboo leaves and ginger.

Over 100 beer breweries were open in Japan by the end of the 1800s, two today still stand: Sapporo and Yebisu. Craft breweries began popping up in 1994 as the Japanese minimum production laws changed.

Japanese wine is made most often from Koshu (a white grape varietal – and not the same thing as Koshu aged alcohol) or Muscat Bailey (the red grape varietal). There are many domestic sweetened and inexpensive wines. Manga (adult Japanese comic books) have made huge inroads in creating a desire to learn and taste more Japanese wines.

Cocktail making can be traced back to one bartender that opened many bars – the first without hiring costly entertaining hostesses – trained many bartenders, created an association of bartenders, created a bartending school and focused on professionalism: Tatsuro Yamazaki.

Sake, Shochu, Awamori and Japanese Whisky can be served many different ways and the book goes into detail the differences in each. How each is made is also a good part of the book.

The last two sections of the book is a global bar guide and shopper’s guide – both worth examination if you are looking for a particular Japanese drink near you.

About the Authors

Stephen Lyman interned for a sake distillery in Japan before becoming the first graduate of the Sake School of America’s Shochu Adviser Course and a kikisakeshi (sake sommelier) through Sake Service International. In 2016 he was named the first Honkaku Shochu Ambassador by the Japanese government through the Cool Japan program.

Chris Bunting has worked in London and Japan for publications including the Asahi Shimbun, Times and Independent. He developed his love of Japanese alcohol while living in Tokyo and is the author of Drinking Japan.

Get yours here à https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinks

Iconic Chez Jay In Santa Monica Introduces the Backyard Where All Good Peep Meet to Eat & Drink!

August 24, 2019 by evebushman

SANTA MONICA – Santa Monica’s most iconic restaurant, Chez Jay, officially celebrated their 60th Anniversary by kicking off the festivities with the Grand Opening of The Backyard at Chez Jay, ‘where all good peep meet to eat and drink’ this past August.

Photo Credit: acuna-hansen.

Chez Jay, located in the heart of Santa Monica on Ocean Avenue, is Owned by Michael Anderson and now operated by his son General Manager Chris Anderson. Shortly after Chez Jay was named a Historical Landmark in 2012, The Backyard began as a vision that Michael Anderson had where he wanted to create a special experience for his longtime following of extremely loyal clientele so they could enjoy outdoor dining right by the Santa Monica ocean under the stars. M. Anderson set out to start this project, which he thought would be a great addition to Chez Jay and the City of Santa Monica, but the process turned out to take much longer than expected. “Everyone fought me at every turn, but I was not going down,” states M. Anderson. “I just kept thinking of Robert De Niro’s line as LaMotta in Raging Bull during one of his fights with Robinson when he says, ‘Hey, Ray, I never went down, man! You never got me down, Ray! You hear me, you never got me down,’ and he kept going.” Michael’s son Chris Anderson joined his father at Chez Jay approximately 2 years ago as the General Manager where he quickly decided he wanted to help his father finish what he had started.

“This was not my first priority when I came on board at Chez Jay, but after seeing how much this meant to my Dad and realizing that getting this done was taking such a toll his health, I jumped in and did everything I could to help him finish this project and make his vision a reality,” says C. Anderson.

The Backyard was designed by Chris Anderson and Nataly Lopez with the thoughtful mission to create a comfortable and welcoming gathering space for family, friends and longtime guests of Chez Jay. The space features picnic tables, couches, Adirondack chairs, fire pit, wine barrels, hanging vintage lanterns and string lights, large off-white canopy, and bright blue fence that backs up to Santa Monica’s Tongva Park.

Chef Guillermo De Arcos G, known as “Chef Memo,” is the special secret ingredient at The Backyard at Chez Jay. Having been in the kitchen at Chez Jay for over 27 years, he now has his son Guillermo De Arcos Jr. cooking by his side, making this a true family affair as he introduces the new Good Eats menu at The Backyard at Chez Jay. The Starters kick off the party with the Peppercorn Maple Bacon, Grilled Street Corn, Southwest Steak Nachos, Truffle Fries, Kimchi Guacamole, Rhode Island Calamari, Shrimp Ceviche Bites, and Baked Clams. There are three delicious Salads that can be shared or enjoyed on their own including the Crispy Calamari Salad, prepared with fried calamari, frisée, romaine radicchio, tomatoes, pickled red onion, and French Dijon vinaigrette; The Cobb served with grilled chicken, romaine, bacon, egg, blue cheese, tomato, avocado and lemon honey vinaigrette, or the NY Steak Salad prepared with Angus New York Strip, arugula, mixed greens, blue cheese, cranberries, walnuts, pickled onions and balsamic. The Mains start off with seafood selections such as the Mahi Mahi Sandwich served with a grilled filet of Mahi Mahi, lettuce, tomato, onion and tartar sauce on a toasted bun, or the Fish & Chips with Allagash beer battered cod and French fries. Next, step-up the savory by enjoying the Chez Burger comprised of a 1⁄2 pound Angus beef, cheddar cheese, lettuce, tomato and onion, served on a toasted bun; the Crispy Chicken Sandwich made of fried chicken, house coleslaw, apple, frisée, chipotle aioli, and pickles on a toasted bun, or the Steak Au Poivre Sandwich with a Peppered Angus NY Steak, cream of horseradish, picked cabbage, arugula on sourdough. Lastly, there is the Jay Dog prepared with a grilled 10 inch Wagyu hot dog, tomato, pickles, onions, relish, peppers and mustard on split-top brioche, or the appropriately named Mike’s Melt, in honor of Michael Anderson, prepared with a pressed 1⁄2 pound Angus beef patty, melted cheddar, and caramelized onions on rye.

For the final finish on the menu, the Sweet offering inspired by Chez Jay Chef Juan De Arcos known as “Chef Tony,” are Chef Memo’s Fried Oreos – the ultimate comfort food fried to perfection.

Of course, The Backyard at Chez Jay is all about Good Drinks and the cocktails the Chez Jay team has created are no exception. The menu offers signature drinks such as the Hotel California made of Bombay Sapphire, grapefruit, lemon and rosemary; the Chevy To The Levy comprised of mezcal, pineapple, Ramazzoti Rosato, lemon and sage, The Juan Margarita prepared with Casamigos Tequila, jalapeño, cucumber, cilantro and lime, and the Ketel Spritz made of Ketel One, St Germain, Prosecco, lemon, and thyme. For classics with a twist, guests can enjoy the Pimm’s Cup made of Pimm’s, cucumber, mint, ginger, and lemon, the Dark & Stormy prepared with Gosling’s Rum, ginger beer, and lime, the Never Old Fashioned with Slow & Low Rock and Rye Whiskey, orange peel, Luxardo Marashino Cherry and bitters, or the Tecate Michelada made with veteran Chez Jay Bartender Petter Whichman’s Wickie’s Bloody Good Mix, and lime with a Tajin rim.

For guests that prefer a glass of vino, The Backyard at Chez Jay will offer Wines by the glass including options such as the Cupcake Prosecco, Kim Crawford Sauvignon Blanc, Ferrari Chardonnay, Bev Rose, Meiomi Pinot Noir, or the Josh Cabernet.

Beer lovers can enjoy an ice-cold Draft, Can or Bottle in The Backyard at Chez Jay. Drafts feature the Allagash White, Heineken, Santa Monica 310, or Angel City IPA. The Can selections include Palmia Light, Tecate, Angel City Pilsner, or Golden Road Wolf Pup, along with Bottle offerings Corona, Bud Light and Angry Orchard.

The Backyard at Chez Jay is open every Wednesday and Thursday from 4:00 pm to 10:00 pm; every Friday from 4:00 pm to 11:00 pm; every Saturday from 12:00 noon to 11:00 pm, and every Sunday from 12:00 noon to 8:00 pm. For more information, please visit www.ChezJays.com or call Chez Jay directly at 310.395.1741.

Social Media: Please follow Chez Jay on Facebook @ChezJays and Instagram @chezjay_sm

The Backyard at Chez jay

1657 Ocean Avenue Santa Monica, CA 90401 T: 310.395.1741 www.ChezJays.com

LA Food Fest – The 10th Annual and The Last

July 26, 2019 by evebushman

It may have been the 10^thAnnual LA Food Fest, held on the infield of Santa Anita Park, but it was the first LA Food Fest for me. Unfortunately, it was set to be the last. This is what I learned from their (abbreviated) press release:

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010. With a lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses that has traveled from Los Angeles Center Studios in DTLA, the historic Rose Bowl in Pasadena, Exposition Park, Los Angeles Memorial Coliseum and to its final destination Santa Anita Park in Arcadia, cementing the LA Food Fest as L.A.’s premier street food event.

What We Had

Approximately 5,000 foodies had their pick from over 100 “restaurants, carts, stands, trucks, bars, beer, wine and craft cocktail makers” and “Nuevo Gastropub.”

The infield, I would quickly learn, is huge! What I thought was the main event was just one corner. Of course I took a lot of photos, and these were standouts for me:

The myriad of flavors from Truly Hard Seltzer (loved that blueberry) and Jiant Hard Kombucha (Green tea, elderflower and jasmine = yum!) canned low-alcohol beverages; Red Rock Deli’s many potato chip flavors; Tequila Sin Rival, seeing park workers smiling under their Sahara hats; the many-flavored Bertha Mae’s Brownies that would be swell in both wine and whisky pairings; You Had Me At Helado refreshing honeycomb ice cream and grapefruit Champagne sorbet; discovered Citrus Grove Distillers vodka and bourbon (planning a road trip to Claremont to try their many gins); The Pie Hole’s amazing mini pie selections (more blueberry!); Revel Spirits Agave – especially the barrel aged; Uncle Tetsu’s Japanese light and cool cheesecake; every taste from Tequila Don Nacho, Bite Me Gourm-Asian “Kimchini” kimchi rice ball stuffed with cheese and topped with teriyaki and Sriracha aioli (my favorite dish!); Krafted Rum – white, pineapple and barrel aged; Takami seared tuna; Nine Banded Whiskey cocktail made by Mister O’s was my fave cocktail of the day; Mama Musubi gourmet rice balls; Alexander’s Steakhouse tuna, roe and Ponzu shooter; Wedell Cellars wines; from “Gordon Ramsay Uncharted” we enjoyed Manuel’s Potatoes fried in duck fat, honey and cheese; Tequila Corazon; the mole sauce from Quiadayn; both the booth workers and the pizza from Pizza of Venice; and pretty floral crowns and clothing from Crown Bloom Floral.

We got in on some of the dishes created by the “international guests chefs” in the “Nuevo Gastropub” section of the event including chef Sergio Meza and his innovative dish of broiled beet with cheese, pistachio and lemon dust. Chef Meza came all the way from his restaurant in Columbia to blow our minds at the LA Food Fest. Chef Rafael Covarrubias, born in Mexico and currently at Hexagon in Ontario, Canada created a delectable Spanish shrimp tostada with peanuts, salsa, mushrooms, onions and more. Chef Eduardo Morali, from Monterrey, Nuevo Leon, Mexico thrilled guests with a simple grilled corn on the cob with black garlic and creamy sauce. Then Chef Emmanuelle Deboise, currently at La Casa Caramel, finished us off completely with a small dessert of grilled plantain, avocado, cheese and honey.

Participating Chefs and Restaurants

Chef Dante Ferrero (Dante Brasa y Fuego, Mexico City); Olivier Deboise (Aperi, San Miguel de Allende); Sergio Meza (Villanos en Bermudas, Mexico City), co-owner of one of Latin America’s 50 Best Restaurants; Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada); Eduardo Morali (Pangea, Monterrey, Nuevo Leon) and French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). Restaurants included Cuizina, Quiadaiyn, The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi, Always Coffee, Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews,Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

Dessert fare came from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and others.

Cocktails from Birds & Bees, Mister O’s, Citrus Grove Distillers, Revel Spirits, Broken Shed Vodka, Pez Cantina micheladas. Mexican beers from Border X, Cabotella and CALIDAD. Wines were served by Riboli Wines, Obvious Wines. Beers and ciders were available from Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing, Michelob Gold Organic, Common Cider and Hard Kombucha. Non-alcoholic drinks were served by Spindrift, KeVita, Honest Tea and more.

VIP guests were treated to HotPoint Lightbox Photo Booth, Alexander’s Steakhouse, FrankieLucy Bakeshop and Wedell Cellars wines.

Charity

A portion of the proceeds from the 10^th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. Food Forward is synonymous with food waste reduction in Los Angeles and the LA Food Fest could not ask for a better partner as they head into their third and final year of being LA’s only Zero Food Waste event.

Sponsors: Essentia Water, National Geographic, NASA Jet Propulsion Laboratory (JPL), Entercom, Baja Brewing, Golden Road, Calidad, Tequila Cocula, Corazon Azul Spirits, Aguirre Tequila, Tequila Don Nacho, Spindrift, KeVita, Good Farms, Kumana Foods, 4^th & Heart and more.

Instagram: @LAfoodfest

Facebook: https://www.facebook.com/LAFoodFest/

Snapchat: @LAfoodfest

Twitter: @LAfoodfest

STU AND THE KIDS RETURNS TO VIBIANA FOR THE 6TH ANNUAL FLAVORS OF ASIA FOOD FEST ON SUNDAY, AUGUST 4TH

July 25, 2019 by evebushman

Stu and the Kid’s Flavors of Asia Food Fest at Vibiana – photo credit Erik Fisher

The 6th annual Stu and The Kid’s Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and rising-star chef, made a dramatic life change by giving up a promising culinary career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Don Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these at-risk Hill Tribe kids following their graduation, he founded Stu and The Kids to better prepare them for adulthood, help them get into a university or technical college and give them the tools for an independent future. Funds raised go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $658,000 for the charity, including last year’s astounding record of $164,000 accumulated from the Los Angeles festival, in addition to fundraising on the east coast and online donations during 2018. Stu and The Kids supervises thirty-six kids, including sixteen that received 4-year scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles and two with continuing 2-year master degree programs. The charity hopes to increase the awards to twenty more four-year university scholarships in the coming year.

VIP ticket purchasers will have early entrance at 2:30 p.m. to meet and chat with the chefs and receive a Stu and The Kids tote bag filled with special gifts including a signed copy of Jet Tila’s new cookbook, 101 Epic Dishes, a collectible Stu and the Kids baseball hat and much more.

Among the participating chefs for this year’s event are Hosts Neal and Amy Fraser, Vibiana; Walter and Marguerite Manzke, République; Hugo Bolanos, Wolfgang Puck at Hotel Bel-Air; Eric Klein, Wolfgang Puck Catering; Eric Bost, Auburn; Gilberto Cetina, Chicken Itza, Holbox; Matt Lee, Restaurant 917; Jason Neroni, The Rose Café; Sherry Yard, The Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Mei Lin, Nightshade; Food Network’s Jet Tila; Sarintip “Jazz” Singsanong, Jitlada; and Chef/Author Robert Danhi.

Other chefs to be announced; a complete list of participating chefs, restaurants, caterers and food artisans is listed below.

Beverages are plentiful to pair with spicy food and this year’s top-shelf purveyors list features a Thai-inspired cocktail made by tipple-smith Joshua Lucas and crisp summer selections from Bodega Wine Bar. Singha and Leo are featured Thai beers and Winebow Fine Wine+Spirits includes a fantastic range of wineries. Non-alcoholic choices are supplied by Herb + Orchard’s ready-made water infusions and Stu and The Kids famous fresh Coconut Bar.

The Flavors of Asia Food Fest fundraiser provides not only an amazing culinary experience but also showcases the exotic Thai culture. Guests can experience an educational presentation, activities for all ages including a vivid display of Northern Thai umbrellas and lanterns from the Tourism Authority of Thailand, performances of Thai music and an authentic Muay Thai boxing demonstration. The silent auction benefiting Stu and The Kids has a vast offering of beautiful photography of Chiang Mai locations, hand-made Hill Tribe bags and silver jewelry, gift baskets, autographed cookbooks, dinners at many of Los Angeles’ best restaurants and more available at great pricing.

A live auction of packages and experiences includes:

· Stu’s priceless Thailand vacation for two which includes a six-night stay at a luxury suite in a private eight thousand square meter estate bordering the National Parklands in the in the breezy foothills of Doi Suthep Mountain of Chiang Mai; a trip to the white temple in Chiang Rai and an elephant sanctuary; zip lining; overnight trekking and cooking class. The lucky winners will also have the honored chance to visit the Wat Don Chan Orphanage and serve lunch to The Kids, and have dinner with recipients of the Stu and The Kids Mentor and Scholarship Program.
· Lunch for two at Wolfgang Puck at the Hotel Bel Air with an exclusive overnight stay.
· A three night stay for up to eight guests in a luxurious Palm Springs desert estate, inclusive of a BBQ lunch or dinner by private chef, Deb Caponetta.
· Four Diamond Club tickets to the Angels vs. Boston Red Sox game on Friday, August 30, valued at $1,000.
· Four tickets to the LA Rams vs. San Francisco 49ers game.

Event hours for Stu and The Kid’s Flavors of Asia Food Fest are 3 p.m. to 7 p.m. Tickets are $135 General Admission, $225 for VIP Admission and $25 for children 6-12 (under 6 are free). To purchase tickets, visit Flavors of Asia Food Fest to Benefit Stu and The Kids on eventbrite.com.

FLAVORS OF ASIA FOOD FEST TO BENEFIT STU AND THE KIDS
SUNDAY, AUGUST 4, 2019
3:00 p.m. to 7:00 p.m.
2:30 p.m. for VIP tickets

General Admission: $135 in advance; $150 at the door, subject to availability
VIP Admission: $225; includes early admission and chef access.
Kids tickets: $25 for kids 6-12, (under 6 are free)

All tickets may be purchased online; visit: Flavors of Asia Food Fest to Benefit Stu and The Kids

WHERE: Vibiana, 214 South Main Street, Los Angeles, California 90012

Presenting Chef and Culinary Ambassador to Thailand: Chef Jet Tila

Participating Restaurants, Caterers and Food Artisans

Auburn
Ayara Thai
Bar Amá
Bodega Wine Bar
Chao Krung
Chicken Itza
Cookie Good
E Stretto
Ensaymada Project
Friends and Family
Holbox
Jitlada
Magpies
Night Shade
Olive Pit
Otus Thai Kitchen
Patina Catering
Redbird
Republique
Restaurant 917
Same Same
Savore Catering
Sinners and Saints
Tender Greens
The Rose
The Tuck Room Tavern
Vibiana
Wolfgang Puck Catering
Wolfgang Puck at Hotel Bel Air

SPONSORS
6 Degrees LA
Behind the DJ Booth
Chefs to End Hunger
Erik Fisher Photography
LA & SF Specialty
Red Boat Fish Sauce
The Bouqs Co.
Tourism Authority of Thailand
Vibiana
Winebow Fine Wines + Spirits
Wolfgang Puck Catering

ABOUT STU AND THE KIDS:
Stu and The Kids is a 501c3, tax-exempt nonprofit organization that provides scholarships for orphaned and underserved Hill Tribe children for continuing their education in Chiang Mai, Thailand. Stu and The Kids is committed to do good and make change by empowering kids, offering support, resources, opportunity and motivation while celebrating and respecting the diverse traditions, customs and culture of the communities where they do their work.

For further information, please visit Stu and the Kids on the web: www.stuandthekids.org
Stu and the Kids are social!
On Facebook: www.facebook.com/stuandthekids
On Instagram: @stuandthekids
On Twitter: @stuandthekids