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Dennis Quaid to host an upcoming episode of “Journey” on Food Safety measures

February 2, 2022 by evebushman

FORT LAUDERDALE, FLA. (PRWEB) – The informational program “Journey,” hosted by actor Dennis Quaid, will soon be developing an episode exploring food safety measures featuring input from leading industry experts. The show secured content for the program from related organizations in food safety.

Photo credit: The Times.Co.Uk

Every year, millions of people in the U.S. become sick from foodborne illnesses, which can cause serious health issues and, in some circumstances, death. Food contaminated by bacteria, viruses, and other various germs makes those who consume the food ill. Improper cleaning, separating, and storing food can often lead to food poisoning.

Many become sick from not washing their produce thoroughly or consuming food that’s come in contact with other unwashed and uncooked foods. Foodborne illnesses are preventable and are often underreported problems. Keeping hands and surfaces clean and storing and cooking foods to the proper temperatures can go a long way in preventing food poisoning.

Journey is a short documentary series that uses its platform to bring awareness about numerous impactful topics to inform viewers of all ages. The show has covered topics in business, advances in technology, and the medical field, amongst many others. The upcoming Journey program will explore additional content about food safety practices and will be introduced by Dennis Quaid.

The educational program “Journey” with host Dennis Quaid is distributed across television stations to bring enlightening content to viewing audiences nationwide. The show is anchored by a diversely talented crew who bring decades of cumulative experience. The Journey development team has received multiple awards for its efforts.

Filed Under: Guests Tagged With: cook, cooking, cooking lessons, education, food

VINEXPO INDIA AND SIAL INDIA HOST THEIR FIRST EXHIBIT IN NEW DELHI

January 17, 2022 by evebushman

SIAL India and Vinexpo India hosted their first exhibit in New Delhi from 9th – 11th December 2021 at Pragati Maidan. The show, which was one of its first kind in India in the B2B space, was jointly organized by InterAds Exhibitions, Comexposium and Vinexposium.

The Government of Meghalaya partnered SIAL India for this edition which was inaugurated by Ms. Amanda Strohan, Deputy High Commissioner Embassy of Canada, Mr. Matthias Radosztics, Deputy Head of Mission at the Austrian Embassy, Mr. Eric Fajole, Trade Commissioner and Director of Business France for South Asia Embassy of Paris, and Mrs. Rebecca Suchiang, Chief Secretary of Meghalaya. The three days of show had 119 exhibitors, 80 B2B meetings and saw over 7500 visitors from across Delhi-NCR.

The show hosted interesting masterclasses with experts from the F&B industry. An exceptional program of culinary events: demonstrations, live cooking classes with renowned chefs such as Mr.Manjit Gill, President, IFCA hosted a cooking demo of forgotten Indian recipes whereas Chef Manisha Bhasin hosted a cooking demo for sustainable cooking. The maiden Vinexpo India show in Delhi had participation from 15 wine and spirit companies. The exhibitors included the only dedicated State Wine Board in the country, the Karnataka Wine Board.

“It’s been a wonderful experience with SIAL. We have been recognised and able to meet with different people to introduce our products. Thanks to SIAL for choosing us and shortlisting our products. We are also proud to be the bronze prize winner of the SIAL Innovation Awards”, said a spokesperson of Condor, an exhibitor at the show.

Kartie, a winemaker from Mizoram said, “Vinexpo India has been a great experience! The masterclass has proven to be truly beneficial. The event has been truly informational and knowledgeable. Looking forward to more events like this in the coming years.”

The show hosted a program of masterclasses and tastings for the visitors. Throughout the 3 days, besides the cooking demos, there were Hosted Buyer Meeting, Conferences, Award Shows and Vinexpo Challenge.

Vinexpo India will now co-locate with SIAL India next on 10-12 May, 2022 in Mumbai, the economic capital of India and a major gateway for international trade. Mumbai’s economy is growing fast and its wine and spirits market is booming with a potential of 300 million consumers.

Rodolphe Lameyse, CEO of Vinexposium, commented “The success of the first edition of Vinexpo India in New Delhi encourages us to open doors to more territories in India. I am very much thrilled by the perspectives of launching Vinexpo India in Mumbai as soon as May 2022, it is an important milestone for the future.”

For more information, visit Vinexpo India

About Vinexpo India

The launch and establishment of Vinexpo India in 2021 was a first for the global wine and spirits industry. This B2B event is designed to connect producers from around the world with distribution and retail players in a market with strong potential. Vinexpo India is drawing on Vinexposium’s high standards, coupled with close collaboration with its local partner Inter Ads Exhibition and hosted in co-location with SIAL India, the global B2B platform dedicated to the food industry.

About Vinexposium

Owned jointly by Comexposium and Vinexpo Holding, Vinexposium is the world’s leading organizer of wine and spirits trade events. Vinexposium offers an enhanced range of high-performance events, tailored to different market segments, with a portfolio of iconic and recognized events: Wine Paris & Vinexpo Paris, Vinexpo America, Drinks America, Vinexpo Hong Kong, WOW! Meetings, Symposium “Act for change”, Vinexpo Shanghai, Vinexpo India and WBWE Amsterdam, as well as Vinexpo Explorer and World Wine Meetings.

Filed Under: Guests Tagged With: award, chefs, cooking lessons, culinary, education, event, india, tasting, vinexpo, wine and spirits, winemaker

Rouxbe Launches Updated Plant-Based Pro Course With 25 Hours of New Content

December 12, 2021 by evebushman

VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, announced the launch of a newly refreshed Plant-Based Pro course, a six-month intensive program focused on teaching home cooks and professionals the fundamentals of plant-based cooking. The course is available for sale now, with the inaugural course launching on December 31st. Students complete Plant-Based Pro online with instructor support and grading on their own time, and from anywhere.

“Plant-based foods have a place in everyone’s diet, whether people adhere to it as a lifestyle or just one night a week,” said Dan Marek, Director of Culinary & Development at Rouxbe. “The updated Plant-Based Pro course includes core lessons derived from our deep foundation and expertise in putting plants front and center, along with the latest plant-based innovations and the necessary techniques that make cooking easier. It’s an incredible, all-encompassing course that students can utilize if they are looking to secure a culinary job, advance in one they already have, or simply want to become more well-informed as they cook for themselves at home.”

New content for the course includes:

  • Basics of Smartphone Photography – Learn everything from setting your scene, lighting and lens basics
  • Fermentation – Tips and tricks for working with cabbages, pickles, dips and drinks
  • Cooking with meat substitutes – Including seitan, jackfruit, mushrooms, falafel and more
  • Grilling – From smoking to grilling vegetables, fruit and plant-based proteins
  • Bread Making – Covering fermentation, proofing, and shaping
  • World flavors – Lessons on foods from India, China, Africa, Mexico and the Middle East
  • Desserts – An added section of fun, easy to make fruit-forward dishes

Beyond these new additions, the course offers a true foundation for plant-based cooking. Lessons covered vary from plant-based nutrition and knife skills to culinary wellness, plant-based staples and meal planning.

The cost of the course is $1,799.99 but Rouxbe is offering a special introductory price of $1,549.99 through 2021. The course provides 6 college credits through ACE and is industry recognized as a quality training program by the American Culinary Federation (ACFEF), WorldChefs and Association of Nutrition & Foodservice Professionals(ANFP).

For more information and to enroll, please visit https://rouxbe.com/plant-based-certification-course/

# # #

About Rouxbe
Rouxbe is the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident—even healthier—cooks in kitchens around the world. With high-definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting-edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

Filed Under: Guests Tagged With: chef, cook, cooking, cooking lessons, culinary, dessert, education, fermentation, flavor, fruit

Rouxbe Announces Availability of Two New Foundational Culinary Courses

September 25, 2021 by evebushman

VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, today announced the launch of two stand-alone courses now available — The Cook’s Roadmap and Plant-Based Cooking: An Introduction. Both courses focus on foundational techniques ranging from knife skills to core cooking methods, and are geared to individuals at all levels who want to expand their culinary skills.

“Whether the pandemic forced them into their kitchens or they’ve enjoyed cooking for decades, many home cooks want to take their skills to the next level, or are even considering a career in the culinary space, ” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Both of these courses are great introductions to an elevated level of cooking as they provide fundamental skills and knowledge that make creating menus and meals both less stressful and more delicious.”

The Cook’s Roadmap course provides a framework for thinking about cooking food, modeled after the thought process of real professional chefs. This top-down approach helps students not only understand the landscape of cooking, but breaks cooking down into clear, conceptual pieces that can be mixed and matched to better understand, refine or create new dishes. Lessons in this course include knife skills, salads and salad dressings, rice/grains, wheat/gluten, pasta and both dry and wet cooking methods.

Plant-Based Cooking: An Introduction will arm students with the tools needed to live and eat a plant-strong diet, and how to begin integrating more plant-based ingredients into their daily lives. This course will also teach students about steaming, sweating, sautéing, braising, how to make salads, how to cook grains, legumes and so much more.

Both courses are recognized as approved programs by the American Culinary Federation and World Association of Chef Societies. Cooks Roadmap also provides transferable credits from the American Council on Education and both provide CEHs from Association of Nutrition and Foodservice Professionals.

To register for these courses, or the full offerings from Rouxbe please visit https://rouxbe.com/individual-training/

About Rouxbe
Rouxbe, the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident — even healthier — cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs. For more information, please visit http://www.rouxbe.com.

Filed Under: Guests Tagged With: british columbia, chef, cook, cooking, cooking lessons, culinary

The 1st Annual Women in Food and Farming Festival Kicks Off in New York’s Hudson Valley May 8-9

April 28, 2021 by evebushman

STONE RIDGE, N.Y. (PRWEB) – On May 8th and 9th, 2021 (Mother’s Day Weekend), EscapeMaker.com will present the 1st Annual Women in Food and Farming Festival at Stone Ridge Orchard in the Hudson Valley of New York State – 2 hours outside of New York City in Ulster County.

The 2-day-long hybrid live/virtual event will honor women-owned farms, businesses, and entrepreneurs in the food and craft beverage industries. The May 8th live farmers market will host dozens of vendors with products ranging from cakes and cookies to fresh veggies to honey and hot sauce to teas, hard ciders and spirits – all locally sourced and produced and for sale to the public. There will also be a craft beverage tent for on-site beverage purchases.

Mask wearing is required, and although the live farmers market will take place on the expansive 115-acre farm and orchard, attendance will be capped and procedures in place to adhere to all COVID-19 safety protocols and social distancing.

Additionally, for those not able to attend in person, there will be a virtual experience on May 9 of over 25 online tours, demos, and educational presentations on various topics for the public and trade by industry professionals, including Food Network television personalities Chef Maneet Chauhan (“Chopped” judge and Culinary Institute of America alumnus) and Chef Judy Joo, (the host of “Korean Foods Made Simple” and Iron Chef UK). Other presenters of note include the prolific author and activist and former presidential candidate Marianne Williamson on “Food & Connection.”

Local changemaker speakers include renowned cidermaker and Breezy Hill Orchard farmer, Elizabeth Ryan with a “Hard Cider Tour,” leading entrepreneur Liz Neumark of Great Performances and the Sylvia Center with a “Farm-to-Fork Tour of Katchkie Farm,” and author and expert reporter Amy Wu on the latest in “Women in AgTech.”

Presented by EscapeMaker and Fulton Stall Market, the farmers market and the virtual event is sponsored by The New York Cider Association, Cabot Creamery, Hudson Valley Farmhouse Cider, SnapDragon & RubyFrost Apples, The Diamond Mills Hotel Saugerties, Doorstep Market, VisitIthaca.com, and SullivanCatskills.com, with media partners like Heritage Radio, Edible Hudson Valley and Edible Manhattan.

The event encourages women consumers and entrepreneurs from across the food and farming industries, hospitality service members, chefs, restaurateurs, winemakers, craft beverage producers, local agritourism destinations, and lodging operators to attend, shop, taste, learn and participate – either in person or virtually. A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

“Now more than ever in this COVID age, women are being forced to leave the workforce in droves. Local food systems are breaking down, and local agritourism is suffering. We’ve got to dig deeper to find solutions, says Caylin Sanders, President of EscapeMaker.com. “A dream of mine for many years, this event will have a live farmers market at the beautiful Stone Ridge Orchard for shoppers to make conscious buying decisions to support women – the perfect fertile ground for new tastes, trends, and new local culinary trip ideas. Plus, it will also virtually bring together women online from all sectors within the industry to empower and inspire each other.”

Women vendors, farmers, producers, and speakers will be featured in two ways:

  • Saturday, May 8: LIVE OUTDOOR NEW YORK STATE FARMERS MARKET:

Local foods and beverages from women producers and farmers will be for sale to the public, and prize raffles will be held from 11am-4pm at Stone Ridge Orchard. Attendees will receive a to-go swag bag of local products to eat separately at socially distanced picnic tables or 10ft field pods. They can also get info about local agritourism farm escapes and farm-table restaurants, wine, distillery, and cidery trails. Social distancing protocols will allow consumers to watch demos and browse and shop for gifts. Entrepreneurs can gather info about MWBE certification, training, grants, and funding opportunities to either start-up or grow their businesses. A brief kick-off introduction will highlight the importance of celebrating women in business and creating opportunities for growth in the agriculture, food and craft beverage, and agritourism sectors.

  • Sunday, May 9: ONLINE VIRTUAL EVENT – ON-DEMAND:

The virtual event will offer tours, online presentations and workshops of interest to the public and also budding entrepreneurs. Topics to include –

  • Cooking demos
  • Farm tours
  • Food justice and policy
  • Craft beverage trends
  • Food and connection
  • Holistic nutrition
  • Foraging
  • Farming in the COVID age
  • Social media tips for food businesses
  • Adding glamping to a farm
  • Women cookbook authors
  • Women chef and farmer spotlights

“Women empowerment is a priority at Fulton Stall Market, where our goal is 80% of products from women farmers and producers,” says Bob Lewis, FSM’s Public Market Advisor and co-founder of New York City’s Greenmarket, 45 years ago. We’re excited to have the chance to honor their accomplishments during this event, inspire the next generation, and foster the upstate-downstate local food system connection.”

TICKETS: A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.

  • Students 21 and Under: FREE on May 8 only
  • ALL-ACCESS PASS: $25 and includes live market access and a swag bag of samples on May 8 and virtual event access on May 9. The first 100 registrants will get a free gift box of cheese from Cabot Creamery delivered to their doors.
  • VIP PASS: $75 and includes live market access and a swag bag of samples and an exclusive live orchard walk and talk with Stone Ridge Orchard farmer Elizabeth Ryan and cider tasting flight under a 300-year old oak tree on May 8, plus virtual event access on May 9.

A portion of the proceeds benefits the Food Bank of the Hudson Valley. For tickets and info on the live farmers market and virtual events on May 8-9, visit http://www.womennourish.com.

Filed Under: Guests Tagged With: chef, cider, cook, cookbook, cooking, cooking lessons, covid, craft, farming, food event, New York, spirits, tour

New Cookbook Says Let’s Brunch – Celebrate the Best Meal of the Week

August 30, 2020 by evebushman

We are becoming a “brunch culture.” Be it brunch à deux, a brunch buffet, or a group of friends hanging out on the patio via Zoom eating frittatas and drinking Bellini’s, it is a concept that is here to stay! Chef Belinda Smith-Sullivan brings all these flavors and feelings together in her new cookbook, LET’S BRUNCH: 100 Recipes for the Best Meal of the Week. Lend a little Southern hospitality to your brunch menu with Chef Belinda’s flavor-packed recipes for breakfast and brunch, including front porch-worthy libations.

Photo from Chef Belinda’s Facebook page.

Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Chef Belinda’s southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations.

“In my opinion, brunch is the most creative meal because there are no rules—as menu offerings can range from a full array of breakfast items to steak and potatoes and everything in between,” Chef Belinda states.

In LET’S BRUNCH Chef Belinda offers up some of her tastiest dishes yet. With 100 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations. Explore some of her tastiest dishes yet with brunch menu ideas like:

–    Collard Green and Rice Casserole served with Honey Pepper Bacon
–    Ramp Biscuits
–    Panettone Grand Marnier French Toast
–    Bacon Deviled Eggs
–    Salmon-Asparagus Quiche
–    Grit Cake, Collard, and Pulled Pork Sammie
–    Breakfast Macaroni and Cheese
–    Seafood and Chicken Paella
–    Red Velvet and Pecan Waffles with Fried Chicken
–    Black Walnut-Cardamom Pound Cake
–    Croissant, Pear, and Chocolate Bread Pudding
–    Pomegranate Mimosa
–    Chef Belinda’s Creole Mary

There is no end to where this “brunch culture” is taking us! Whether it’s to honor Mother’s Day, a cooking break during the holidays, or to sweep away the cobwebs of a long week during a pandemic, brunch just might become the new party. Celebrate it!

BELINDA SMITH-SULLIVAN is a chef, author of Just Peachy, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living. She also is featured on South Carolina Living’s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d’Escoffier. She lives in Trenton, South Carolina.

These recipes can be reprinted with the following credit:
RECIPES FROM LET’S BRUNCH BY BELINDA SMITH-SULLIVAN

Brie, Fig, and Walnut Crostini
Serves 6-10

Good but not complicated—this is the perfect appetizer for a brunch or party. Substitute goat or blue cheese instead of brie or make a combination of the three.

1 French baguette, sliced
1⁄2 inch thick diagonally
1⁄4 cup Garlic-Infused Olive Oil (see recipe below)
1⁄2 pound wedge brie cheese,
room temperature
1⁄2 cup fig preserves
1⁄2 cup coarsely chopped
toasted walnuts
Honey, for drizzling

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

Place bread slices on baking sheet and brush with olive oil on both sides. Toast in the oven until brown on both sides, about 5 minutes per side.

Spread each crostini with brie, followed with a dollop of fig preserves and sprinkling of walnuts. Arrange on a serving tray and drizzle with honey.

Breakfast Steak and Eggs on Asparagus Spears
Serves 2

Whether its slices of leftover steak from the night before or a special 5-ounce breakfast cut from the butcher, steak and eggs is a hearty breakfast choice that will get you through the day. And the bonus is that you only need to use one skillet for the entire meal.

2 tablespoons Garlic-Infused Olive Oil, divided (see recipe below)
10 to 12 asparagus spears (about 1 pound), trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (5-ounce) steaks, of choice
Freshly ground grains of paradise or favorite steak seasoning, to taste
4 large eggs
1⁄2 teaspoon chopped fresh chives
Dash of Tabasco sauce
1⁄2 tablespoon unsalted butter
1⁄4 cup grated cheddar cheese
Sliced heirloom tomatoes, for garnish
Chopped fresh chives, for garnish

In a cast iron skillet, heat 1 tablespoon olive oil over medium heat. Season asparagus with salt and pepper and cook until tender, turning occasionally, 8–10 minutes. Remove to a platter and keep warm. Add remaining olive oil to the same skillet. Season steak with seasoning and cook for approximately 2 minutes on each side to desired doneness. Remove from pan, tent with foil, and let rest for 5 minutes.

Meanwhile, prepare eggs. In a medium bowl, whisk together eggs, chives, Tabasco, salt, and pepper. Wipe out the same skillet and melt the butter over medium heat. Gently scramble eggs to just under the desired doneness and remove skillet from heat. Fold in cheese. It is better to undercook the eggs than overcook, as they will continue to cook from the heat of the skillet.

To serve, arrange half the asparagus spears on 2 individual plates. Place steaks on top of asparagus, followed by eggs on top of the steak. Fan tomato slices on each side of plates and garnish with chives.

Garlic-Infused Olive Oil
MAKES 1 PINT (2 CUPS)

Garlic-Infused Olive Oil is a timesaver in the kitchen and so easy to make. No more bits of minced garlic to bite into in your homemade salad dressings or on your roasted veggies. Basically, use in any recipe requiring both garlic and olive oil—which there are many. This will become a staple in your kitchen!

large head garlic, peeled
1 pint extra virgin olive oil

In a medium saucepan over medium-low heat, add garlic and oil. Let simmer slowly for 20–30 minutes. Remove from heat and cool to room temperature.

In the meantime, sterilize storage jar in a 275-degree oven for 20 minutes. When olive oil is cool, strain into jar and seal. Oil will last 2–3 months in the refrigerator. Be sure to properly label and date before storing.

Filed Under: Guests Tagged With: brunch, chef, cook, cookbook, cooking lessons, menu, recipe

Dates Announced for 2020 Oregon Truffle Festival in the Willamette Valley

May 22, 2019 by evebushman

PORTLAND, Ore. (PRWEB) – The Oregon Truffle Festival, a Willamette Valley-based nonprofit organization and North America’s premier truffle celebration, announces dates for early 2020. The festival’s two weekends, spanning January 23-26, 2020 and February 14-16, 2020, are supported by the Willamette Valley Visitors Association through its Regional Grant Awards. The new grant, awarded in early 2019, promotes regional messaging to drive tourism in winter months and supports the festival’s year-round goals of building Oregon’s native truffle industry.

With four native Oregon truffles and the successful cultivation of prized European truffles in the Willamette Valley, the region is North America’s contribution to the short list of world-class truffle and wine regions. This singular culinary bounty in Oregon wine country, coupled with the winter timing of the truffle season, presented a perfect opportunity for collaboration between the festival and the Valley’s regional marketing organization.

The 2020 Oregon Truffle Festival will open with the world’s premier truffle dog competition, the Joriad™ North American Truffle Dog Championship, wherein spectators cheer for teams of truffle dogs and their trainers as they race to search for hidden truffle-scented targets. Aspiring foragers from far and wide will have the opportunity of finding their own truffles by registering their dogs for the popular two-day Truffle Dog Training camp on January 24 and 25.

The January weekend in Eugene and surrounding counties promises decadent dinners, wine pairing luncheons, cooking classes, a fresh truffle marketplace, and much more. The full lineup of events and participating chefs, restaurants, wineries, and culinary artisans will be made available on the Oregon Truffle Festival’s website in the coming months.

The February weekend, with its especially romantic timing in 2020, highlights the shared terroir of Oregon wine and truffles. Taking place at some of the region’s most notable wineries, the north Willamette Valley weekend will include truffle hunts, indulgent winery luncheons, decadent winemaker dinners, and a truffle brunch. The weekend will close with a festival favorite, the Newberg Fresh Truffle Marketplace, which brings together regional wines, artisan foods, and fresh local truffles.

Tickets to weekend packages and à la carte events will be released in September 2019.

The Willamette Valley Visitors Association and the Oregon Truffle Festival share the dual goals of raising awareness for the region as a year-round travel destination and driving economic impact to all parts of the region. Every year, the festival takes place across several Willamette Valley counties, including Yamhill, Marion, Polk and Lane counties, across two weekends and welcomes domestic and global travelers seeking the ultimate truffle and wine experience.

The small grant awarded by the Willamette Valley Visitors’ Association further supports the Oregon Truffle Festival’s seasonal programming, offering many more opportunities to discover the allure of Willamette Valley wine and truffle country. More details on events and workshops will be posted on the Oregon Truffle Festival’s website and social media channels as they are scheduled.

This project has been funded in part by a grant from Willamette Valley Visitors Association in utilization of Travel Oregon Regional Cooperative Tourism Program funds.

ABOUT THE WILLAMETTE VALLEY
The Willamette Valley, Oregon’s leading wine region, has over two-thirds of the state’s wineries and vineyards and is home to more than 500 wineries. It is recognized as one of the premier Pinot noir producing areas in the world. Other cool-climate varieties such as Pinot gris, Pinot blanc, Chardonnay, Riesling and Gewürztraminer are equally at home in the Willamette Valley. Around 150 miles long and up to 60 miles wide, it is Oregon’s largest AVA. Named for the river that flows through it, the Willamette Valley has the largest concentration of wineries and vineyards in Oregon. The region is also a hub for native Oregon truffles and cultivated European varieties, placing the Willamette Valley on the short list of world-renown wine and truffles regions.

ABOUT THE WILLAMETTE VALLEY VISITORS ASSOCIATION
The Willamette Valley Visitors Association is a private, non-profit organization that supports travel and tourism in the Willamette Valley – Oregon Wine Country. Comprised of six destination marketing organizations, the Willamette Valley Visitors Association works to maintain the Willamette Valley as Oregon’s premier wine destination, while highlighting the culture, heritage and natural resources of the region. For more information, please visit oregonwinecountry.org or call (866) 548-5018

ABOUT THE OREGON TRUFFLE FESTIVAL
The Oregon Truffle Festival is North America’s premier event for truffle appreciation and education. Held every winter in the Willamette Valley, it attracts thousands of culinary travelers, chefs, growers, dog trainers, scientists and journalists from all over the globe for a series of dynamic and participatory events. The festival was founded in 2006 by renowned mycologist Dr. Charles K. Lefevre, OTF General Manager, Leslie Scott, and is run in partnership with OTF Culinary Director Charles Ruff. Dr. Lefevre is also the founder of New World Truffieres, a company specializing in truffle cultivation. Now planning its 15th year, the Oregon Truffle Festival is a 501(c)3 nonprofit organization. Follow the Oregon Truffle Festival on Facebook, Instagram and Twitter for updates.

Filed Under: Guests Tagged With: artisan, cooking lessons, dinner, festival, food event, Oregon, truffles, willamette valley, wine event, wine pairing

The One with the Beer Can Chicken – Cooking Class w/ Dave Lawrence Sat. Aug, 18th 2018

July 30, 2018 by evebushman

It’s been called many things: Beer Butt Chicken, Drunken Chicken, Chicken on a Throne, even Dancing Chicken. No matter what you call it, BBQ Beer Can Chicken is delicious and succulent and requires very little effort. Granted, it looks a little funny sitting upright on your grill, but a little whimsy with dinner never hurts. This chicken starts with a beautiful dry rub that achieves the optimum balance of spice with just a hint of sweet. And in the last few minutes of cooking, it gets slathered with tangy bbq sauce. Beer Can Chicken is perfect for warm summer evenings, and I’m going to teach you how to do it on the grill and in the oven.

10487225_10153093346892534_1146310478724719347_nOur cocktail toast will be made with a refreshing and seasonal Triple Berry Infused Lemonade. I’ll show you how to infuse your own vodka with any flavor you fancy. So much better than the artificially flavored stuff!

Speaking of seasonal, tomatoes are at their peak this time of year and what could be better than using them in a Tomato Salad with Watermelon, Ricotta & Raspberries drizzled with a tarragon and basil spiked vinaigrette? The answer: nothing.

Oh, and did I mention that we’re going to make our own Homemade Ricotta? You’ll be amazed at how quick and simple it is and how much better it tastes than store-bought.

And last, but not least – a retro dessert that carries fond summer memories for me: an old-fashioned glazed Strawberry Pie. Big, juicy strawberries piled high in a golden, flaky crust and shellacked with a sweet, glossy glaze and topped with a dollop of fresh whipped cream.

Frankly, I think we got summer covered.

Join Dave, Allen & Kate for cooking class on August 18th from 1:00 PM to 3:00 PM in their brand-new kitchen in the Aliento community off of Golden Valley and Via Princessa.

The price is just $50.00 per person. Payment and class registration can be made via PayPal.

Reservations are mandatory, and address, map, and directions will be emailed upon receipt of payment. Reservations must be received no later than Thursday, August 16th by 1:00 PM.

If the RSVP date has passed, please email us for space availability before registering for the class.
CLASS MENU:
Triple Berry Vodka Lemonade
Tomato Salad with Watermelon, Homemade Ricotta & Raspberries
BBQ Beer Can Chicken
Fresh Strawberry Pie

*B.Y.O.B. Feel free to bring a bottle of your favorite wine to enjoy during class.

*Cancellation Policy: We are happy to refund your purchase 48 hours in advance of any class or transfer credit to a future class. Unfortunately, refunds and/or transfer of credit cannot be given for no-shows or cancellations made less than 48 hours prior to the class – policy dictates that no exceptions can be made. Although we make every effort to avoid changes in our schedule, we reserve the right to cancel any class due to low attendance (in which case a full refund will be made) and alter recipes due to product availability, quality and seasonality.

*Classes are for adults over the age of 18 only. Minors must be accompanied by an adult with prior consent from Forking Delicious Events.

Filed Under: Guests Tagged With: cheese, chef, cocktail, cook, cooking, cooking lessons, dessert, recipe, vodka

The Ritz-Carlton, Half Moon Bay Elevates Rewards Members Program with Exclusive Global Cuisine Series

January 15, 2018 by evebushman

HALF MOON BAY, Calif. (PRWEB) – The Ritz-Carlton, Half Moon Bay – the San Francisco Bay area’s premier luxury oceanfront resort – invites The Ritz-Carlton Rewards, Marriot Rewards and SPG Rewards members to embrace the elements of the coast with its “Global Cuisine Series” – an exclusive gourmet experience featuring interactive culinary classes and wine-paired luncheons with renowned California chefs. Returning for its second year in 2018, the exclusive one-day package will be an intimate experience limited to 16 guests and offered one weekend per month.

RCHALFM_00140Each retreat will consist of hands-on cooking classes in which guests will use locally sourced ingredients to craft dishes alongside the visiting chef. Guests will then have the opportunity to sit down with the guest chef and enjoy their meal in the intimate Library. Custom wine pairings from the resort’s sommelier will complete the experience.

In addition to the interactive activities, the guest chef will showcase two signature dishes on the Navio tasting menu in collaboration with Chef de Cuisine Jason Pringle for Friday night along with a pop-up station at Navio’s acclaimed Sunday Brunch. Guests may opt to reserve these experiences separately from the package.

The series will commence with visiting chef Tanya Holland of Brown Sugar Kitchen on the weekend of January 26, 2018. Holland is currently competing in the 15th season of Bravo’s “Top Chef”and is known for her role as a host and soul food expert on the “Melting Pot” series on Food Network. She is also the owner of the famous Oakland-based restaurant, Brown Sugar Kitchen. Featuring the best of soul food, Brown Sugar Kitchen brings together Holland’s passion for entertaining friends and family with her cross-cultural background.
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With celebrated dishes such as Holland’s Buttermilk Fried Chicken and Cornmeal Waffles with Apple Cider Syrup and savory Creole Shrimp with Cheddar Grits, guests can expect to embark on a culinary journey with a touch of modern Southern flair. Additional chefs will be announced in the New Year.

The 2018 Global Cuisine Series schedule is as follows:

  •     Friday, January 26 – Sunday, January 28 – Tanya Holland of Brown Sugar Kitchen
  •     Friday, February 23 – Sunday, February 25
  •     Friday, March 23 – Sunday, March 25
  •     Friday, April 20 – Sunday, April 22
  •     Friday, May 18 – Sunday, May 20
  •     Friday, June 22 – Sunday, June 24
  •     Friday, July 13 – Sunday, July 15
  •     Friday, August 24 – Sunday, August 26
  •     Friday, September 21 – Sunday, September 23
  •     Friday, October 19 – Sunday, October 21
  •     Friday, November 16 – Sunday, November 18
  •     Friday, December 14 – Sunday, December 16

The Global Cuisine Series package at The Ritz-Carlton, Half Moon Bay will be offered on the Marriott Moments and SPG Moments websites where rewards guests will be invited to bid points to win this exclusive package. Each package will include an overnight stay, chef-led cooking class, luncheon, and $100 resort credit per night along with the resort fee and valet parking per night.

For more information, please visit http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/global-cuisine-series.

About The Ritz-Carlton, Half Moon Bay

Set atop a rugged bluff overlooking 50 miles of pristine California coastline, The Ritz-Carlton, Half Moon Bay is a 261-room spa and golf resort offering a relaxing and romantic setting. As the San Francisco Bay Area’s only oceanfront resort, the timeless estate provides guests with a relaxed yet refined experience for a romantic getaway. For more information, please contact The Ritz-Carlton, Half Moon Bay at 650-712-7000. For room reservations, contact your travel professional, visit ritzcarlton.com/HMB or call Ritz-Carlton worldwide reservations at 800-241-3333. Visit ExperienceHalfMoonBay.com to learn more about the destination.

Filed Under: Guests Tagged With: California, chef, cooking lessons, craft, cuisine, culinary, gourmet, san francisco, sommelier, wine pairing

FUNGI SEASON IN MENDOCINO COUNTY

October 15, 2017 by evebushman

IT’S MUSHROOM MADNESS IN MENDOCINO COUNTY AS THE 19TH ANNUAL MUSHROOM, WINE & BEER FEST SALUTES MR. FUNGI WITH FOREST FORAGES, HUNTS BY HORSEBACK AND PINOT & PORCINIS
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MENDOCINO COUNTY, CALIF. – As the flavors of fall arrive in Northern California’s Mendocino County so does the annual crop of coveted candy cap, chanterelle, porcini and hedgehog mushrooms.  Straddling historic Highways 1 and 101 with nearly 2,500 sq. miles of live oak and stately redwood groves, the region is a natural hotspot for some 3,000 mushroom varieties, 500 of which are edible.
             The annual haul is nothing short of historic, nurturing nirvana for local chefs, winemakers and fungi foragers.   Add to the mix regional mushroom-laced menus, 20 winemaker and brew events, and a host of art and educational seminars and the annual salute to Mr. Fungi is nothing short of fantastic.  www.visitmendocino.com/event/mushroom-wine-beer-festival; 866.466.3636.
         Visitors can take a walk on the wild side with a litany of mushroom-inspired events including hunts by horseback, fungi foraging and key food and wine gatherings including Yorkville Cellar’s Annual Malbec and Mushroom Feast (Nov. 4-5).  Also on tap is the first Homebrew Festival (November 4, 2017) celebrating artisan beer and mushroom-inspired cuisine in Ukiah; www.mendohomebrewfest.com; $30.
To cap the fest, 25 regional hotel properties are offering special packages throughout November.
FUNGI FORAGING
Pack a sense of adventure as mushroom foraging season hits full stride this fall.  During the festival, visitors can track and taste Mr. Fungi in a variety of formats.  Top excursions include:
Mushroom Foraging at UC Hopland Research and Extension Center — New! 
Join local naturalists and fungi experts for an educational stroll through the madrone woodland followed by a selection of canapés.  November 4; Hopland; 707.744.1424, www.ucanr.edu; $20.
 
Mushroom Exploration Tours at Stanford Inn
Join local enthusiast Adrienne Long for a walk and talk among the local forests and meadows. November 3-5; 11-12; Mendocino; 707.937.5615; www.stanfordinn.com; $45 adult/$20 children.
Foray with Mario Abreu “Mushroom Walk for Beginners”
Scout about with local expert Mario Abreu in this informative walk focused on the Fort Bragg coastal headlands.  November 5. Fort Bragg; 707.964.2020;free.
Ride with the Hunt – Mushroom Hunt at Ricochet Ridge Ranch
“Mushroom Hunt” horseback rides every day during the festival.  Equine, wine & hotel packages also available.
Ricochet Ridge Ranch, Fort Bragg; 707.964.9669; www.horse-vacation.com; prices vary.
Mushrooms at the Mendocino Coast Botanical Gardens
Join staff mycologist Mario Abreu for a series of mushroom workshops and walks at the Botanical Gardens.
November 6, every Monday November 20 – December 18, 2017; Fort Bragg; 707.964.4352×16; www.gardenbythesea.org; free with garden admission $15.
 
Mushroom Foray and Cooking Class at Jade Court
Strap on those boots and hit the hills for a foray into the forest followed by a cooking class featuring wild mushroom dishes paired with wine, brews and ciders.  November 11.  Fort Bragg; 707.961.9687; www.assaggiare.com; $65.
Fungi Finale – A Walk on the Wild Side
Tap into a tasty day with local mycologist and mushroom cookbook author Eric Schramm.  Enjoy a guided hike and fungi nibbles at Jughandle Creek Farm.  November 12.  Caspar; 707.937.3498; www.jughandlecreekfarm.org; $22.
POWER TO THE PORCINI
                The bounty of the county comes full circle in November as restaurants, wineries and breweries salute the season with a myriad of special repasts.  Key events include MacCallum House Inn & Restaurant and Graziano Wild Mushroom and Winemaker Dinner (Nov. 3), CORO Winemaker Dinner at the Golden Pig (Nov. 3), Afternoon Tea at Glendeven Inn paired with mushroom tea sandwiches (Nov. 4); Mad Fritz Brewing Company at the Bewildered Pig (Nov. 4), Ravens Restaurant Medicinal Mushroom Breakfast (Nov. 5), Pennyroyal Farm Mushroom Brunch (Nov. 5), Blue Collar Winemaker Dinner with Steele Wines at Cucina Verona (Nov. 7), BARRA of Mendocino Winemaker Dinner at Crush (Nov. 8), Wild Fish Winemaker Dinner (Nov. 8), Little River Inn Annual Mushroom and Belgian Beer Dinner (Nov. 10), Maple Creek Winery/Artevino Mushroom Hike & Forage (Nov. 11), Saracina Mushroom foraging and Gourmet Luncheon (Nov. 11), Jaxon Keys Winemaker Dinner (Nov. 11), Yamakiri Winery and Ravens Restaurant Mushroom and Winemaker Dinner (Nov. 11) and Campovida Winemaker Dinner (Nov. 11).
Throughout the county, 35+ wineries and breweries celebrate the harvest with a bevy of tasting room specials including Caps Off! Wine and Mushroom Pairings at Yorkville’s Meyer Family Cellars, weekend tastings slated at Goldeneye Winery, wine and mushroom pairings at Handley Cellars and complimentary fungi bites at Phillips Hill Winery, Seebass Family Wines and Brutocao Cellars, among others.
PERFORMING ARTS, INSTALLATIONS & SIDEKICKS
                During the festival, enjoy an evening with acclaimed guitarist Alex de Grassi at UC Hopland Research and Education Center (Nov. 4), discover the aphrodisiac properties of mushrooms at “Bars, Bordellos and Mushrooms,” at the Kelley House in Mendocino (Nov. 5) or dig into an afternoon with a Mycelium in Art & Industry talk at the Mendocino Art Center (Nov. 5) or Live Mushroom Exhibit at Ford House Museum in Mendocino through November.  In addition, visitors can tap into the Skunk Train for a ride into the ancient redwoods (pups included), visit Point Arena Lighthouse or step into the wilds via daily tours of endangered African hoof stock at B. Bryan Preserve.   
MUSH “ROOM” DEALS
                A bevy of 25 local hotel deals round out the seasonal celebration including Albion River Inn’s savings of 30 percent on an ocean view guestroom, Mendocino’s AAA-Four Diamond Brewery Gulch Inn’s 15 percent savings on midweek rates with a two night booking, and a complimentary third night free via Glendeven Inn’s “Mushroom Special.  On the coast, Little River Inn’s “Mushroom Mania” ocean-view guestroom package comes in with a cool savings ($165.00/dbl.) or the newly-renovated Sacred Rock Resort in Elk by the sea, which is offering a 15 percent savings on accommodations.  Black-out dates and restrictions apply, based on availability.  For a complete listing of local deals, visit: www.visitmendocino.com/mushroom-wine-and-beer-festival.
BACKGROUND
Mendocino County welcomes nearly 1.8 million visitors annually who explore its 90 miles of prime Pacific coastline, 90+ wineries and 10 diverse AVAs (earning the highest percentage of organic and biodynamic vineyards in the United States), 24 state/national parklands and 450+ unique accommodations. Straddling scenic Highways 1 and 101, “The Redwood Corridor,” the County delivers an ideal vortex of waves, wines and redwoods laced with historic villages and outback adventures. Located 114 mi./184 km. north of San Francisco, the region’s gateway airports are San Francisco International (SFO), Oakland International (OAK), Sacramento  International Airport (SMF), and Charles M. Schulz-Sonoma County Airport (STS).  Visit Mendocino County is a non-profit destination marketing organization designed to enhance the economic vitality of the community by increasing tourism revenue.  For more information, go to www.visitmendocino.com.

Filed Under: Guests Tagged With: artisan, brew, chef, cider, cooking lessons, food fest, Malbec, mendocino, pinot, wine fest, winemaker

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