Los Angeles, CA (PRWEB) – The first-look cookie recipe video, from the comedic, cooking show Rosa’s Kitchen, has already reached hundreds of thousands of viewers online. The original new media series was created and produced by actress and writer Celeste Thorson. The Mexican Wedding Cookies recipe from the webseries’ Snowball teaser was released late December 2016 and has since attracted an audience of predominantly food loving millennials and centennials from the United States on Facebook. Approximately 80% of the viewers are Generation Y and Z women between the ages of 13-24.
The show stars Celeste Thorson as Rosa Lee, a multicultural home cook and graphic designer with a passion for food and lifestyle. Bored of adulting, she embarks on a food blog and cooking vlog to share her family recipes online with the help of her brother Aaron.
“My vision for this show is to explore the art of living from the perspective of a creative, multiracial millennial,” said Thorson. “Coming from a multiethnic background myself, I would love to share more of those cultural themes through art, cuisine, and media.”
Fans from the Rosa’s Kitchen TV audience have already given positive feedback about the program. Many have commented requesting more recipes like Chocolate cookies, Chicken Tortilla Soup, and Mole. One viewer who tried the snowball recipe from the first look video said “Thank you so much. These are delicious. I tried this earlier, sorry I couldn’t take pictures everyone just started taking [them].”
About Celeste Thorson:
Celeste has been seen on TV shows like How I Met Your Mother, Heartbeat, The Exes, and Jimmy Kimmel Live. She has performed as an actress and host in 64 film, television, and new media episodes. As a screenwriter and content creator, her credits include 27 episodes of television, nine new media episodes, and five short films. She has produced 11 projects for film and television, in addition to Directing six titles. As a digital influencer, her videos on Facebook and Youtube have earned over 27 millions of views with a fanbase exceeding 1.7 million followers. More information about Celeste Thorson can be found on http://www.CelesteThorson.com with credits and TV airing schedules on http://www.imdb.com/name/nm2294576/
About Rosa’s Kitchen:
The interactive new media web series features Rosa, a fashionable, multi-ethnic graphic designer, who moonlights as a home-cook and whips up a successful online cooking channel while reluctantly looking for love. Rosa harmonizes her family by fusing Asian, American & Latin flavors. The family doesn’t always agree on everything, but food always brings them together. The independent comedy series is currently in development and incorporates multicultural themes, technology, interactive media, and shop-able content via social media. More information can be found on http://www.RosasKitchenTV.com
At a celebration of Windstar Cruises as the official cruise line of the James Beard Foundation at the famed Beard House in New York City, the two organizations unveiled the full lineup for their James Beard Foundation Culinary Cruise Collection. Offered on eight sailings in Windstar’s diverse portfolio of cruise destinations – including the Mediterranean, Northern Europe, Asia, and the Caribbean – cruise guests will have a chance to interact and taste creations from James Beard Foundation-selected chefs.
Windstar’s Corporate Executive Chef Graeme Cockburn joined an exclusive club of chefs to have the honor of cooking at the James Beard House, serving up dishes like Fois Gras Cromesquis with cured golden raisins and Marinated Cucumber and Burrata with sweet heirloom tomatoes at the epicurean extravaganza. Guests at the event were the first to hear the list of renowned North American chefs that Chef Cockburn’s team will partner with to offer authentic culinary opportunities on sailings to small ports around the globe.
“Other cruise lines have one celebrity chef, but thanks to our partnership with the James Beard Foundation, we have an array of incredible culinary superstars in our ranks,” said Windstar President John Delaney.
Guest chefs on the James Beard Foundation Culinary Cruise Collection will host an intimate cooking demonstration of a signature recipe that will be served on that cruise, as well as added to the rotating menu repertoire in AmphorA, Windstar’s principle dining room. The small size of Windstar ships allows guests plenty of personal interaction with the chefs. Culinary demonstrations, special menu items, unique culinary shore excursions, and local market tours will charm guests aboard these captivating and varied itineraries, giving Windstar guests opportunities to indulge in memorable meals prepared with locally-sourced ingredients by some of the most recognized culinary talent in the world.
Throughout 2017, Windstar Cruises’ and the James Beard Foundation’s unique travel-culinary alliance, which began in 2016, aims to elevate genuine local culinary encounters for cruise travelers. It also introduces travel enthusiasts to the important work of the formidable James Beard Foundation, including focusing on sustainable food advocacy and identifying the vital influence that leading chefs and restaurateurs have in their communities.
Windstar’s James Beard Foundation Culinary Cruise Collection
June 16, 2017 — Cuisines & Cultures of Spain, Portugal, and France
Chef Annie Pettry of Decca in Louisville, KY
Annie Pettry uses classic French techniques on Southern and Midwestern ingredients at her lauded Louisville restaurant Decca, where her wood-fired cooking program is a hot attraction. Inspired by locally farmed and small production ingredients, she’ll guide cruise guests through bountiful Portugal, Spain, and France. Fans of Top Chef will recognize Pettry from season 14. She is also an alumna of the James Beard Foundation Chefs Boot Camp for Policy and Change.
Aug. 4, 2017 — Lands of the Midnight Sun
Chef Paul Berglund of The Bachelor Farmer in Minneapolis, MN
Minneapolis Chef Paul Berglund celebrates Minneapolis’ Scandinavian food heritage at his restaurant The Bachelor Farmer, with fresh and simple dishes that change daily, making him the ideal fit for the journey from Iceland to Norway, and finally to Ireland. And as a former officer in the U.S. Navy, Berglund will be no stranger to sailing! Berglund is a James Beard Foundation award-winner for Best Chef Midwest.
Sept. 2, 2017 — Gaelic Explorers
Chef Renee Erickson of The Whale Wins, The Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau, and General Porpoise in Seattle, WA
It’s been said that Renee Erickson’s restaurants are “the reason Seattle is one of the country’s most exciting places.” Chef/Author Erickson hallmark is an innovative approach to seafood and often described as European country cooking. Cruise guests will sail with her to Ireland and Scotland in search of the best coffee, whiskey, and scotch in port. Erickson is a James Beard Foundation award-winner for Best Chef Northwest.
Oct. 18, 2017 — Islands of the West Med
Chef Amy Brandwein of Centrolina in Washington, D.C.
D.C. Chef Amy Brandwein embraces seasonal Italian fare at Centrolina, which has her well prepared for to sail this attractive itinerary visiting Alghero, Portovenere, Portoferraio, and Rome, Italy She relies heavily on fresh market selections, so guests should expect local delicacies hand-selected by Brandwein, like fresh branzino, mushrooms, or prosciutto. Brandwein is a 2017 James Beard Foundation award finalist for Best Chef Mid-Atlantic.
Nov. 10, 2017 — Jewels of the Windward Islands
Chef Keith Rhodes of Catch Restaurant in Wilmington, NC
Wilmington Chef Keith Rhodes passion for seafood is the cornerstone of his restaurant Catch. Every ingredient in his delicious cuisine is consciously sourced from organic growers and local fisheries that support sustainable practices. He’s a fantastic fit to navigate the seafood options on this Caribbean sailing. Rhodes is recognizable from his time on Top Chef and is a James Beard Foundation award semifinalist for Best Chef Southeast.
Dec. 9, 2017 — San Juan & the Virgin Islands
Chef Mario Pagán of MARIO PAGAN Restaurant, SAGE Steak Loft, Dorado Beach & Golf Resort, San Juan, Puerto Rico
San Juan, Puerto Rico’s (arguably) best Chef Mario Pagán has been preparing meals rooted in Caribbean cuisine since his mother taught him in their family kitchen. Now his three San Juan restaurants fulfill a mission to “bring Puerto Rican food to the world” which his involvement in the James Beard Foundation Chefs Boot Camp for Policy and Change and multiple media appearances including the 3rd season of Next Iron Chef has furthered.
Jan. 20, 2018 — Icons of Southeast Asia
Chef Lee Anne Wong of Koko Head Café in Honolulu, HI
Honolulu Chef Lee Anne Wong’s career has been a quest to explore global flavors, often cooking her fusion creations at New York’s James Beard House. She frequents kitchens in Asia and around the globe to discover new, exciting flavors and techniques. A Top Chef original contestant, Wong boasts a notable media career as television chef and author of “Dumplings All Day Wong: A Cookbook of Delights from a Top Chef.” Wong will lead guests from Hong Kong to Bangkok, tempting guests to try “not so familiar” foods whenever possible.
More About the Windstar/James Beard Foundation Partnership
The James Beard Foundation Culinary Collection is in addition to a marquee food- and wine-themed cruise in August with acclaimed chef, restaurateur, and author Hugh Acheson. The itinerary sails to the famed wine region of Bordeaux for an overnight stay and wine valley visit, as well as visiting the storied oyster beds of Northern France aboard the James Beard Foundation Epicurean Explorations of France, Spain, and Portugal voyage. Acheson’s longtime colleague Sommelier Steven Grubbs will co-host the cruise, leading four wine tastings, and pairing varietals and vintages to complement Acheson’s three chef demonstrations.
On each sailing starting this summer, Windstar guests will enjoy a James Beard Foundation recognized chef’s Signature Recipe on the dinner menu, created with local market ingredients whenever possible.
Foodies also will get their creative juices flowing during Culinary Demos Powered by the James Beard Foundation. Director of Hotel Operations Peter Tobler and Corporate Executive Chef Graeme Cockburn, will guide Windstar’s talented chef teams to prepare the recipes during an interactive cooking demonstration. Designed to impart tips from the culinary pros that have sailed in the region and been inspired by the ports they are visiting. Windstar fans will be able to try out the recipes at home from articles featured on the Windstar blog that will showcase the most recent recipes from the celebrated chefs on the James Beard Foundation Culinary Cruise Collection of sailings.
In addition and as part of the partnership, as the exclusive cruise line of the James Beard Foundation, Windstar is a sponsor of the acclaimed James Beard Awards; JBF’s Taste America® tour – a two-day affair in 10 different cities around the U.S. including fundraising dinners and complimentary culinary tastings; the JBF Celebrity Chef Tour – a dinner series in more than 20 cities; and Chefs & Champagne® – the James Beard Foundation’s annual trendy summer tasting party in the Hamptons.
Throughout the flourishing partnership, Windstar and the James Beard Foundation are immersing guests in epicurean adventures both ashore and while cruising to each intriguing port of call, bringing together the best of travel and cuisine around the globe for foodies everywhere.
For additional information on the James Beard Foundation Culinary Cruise Collection and private yacht-style cruising with Windstar, contact a travel professional or Windstar Cruises by phone at 877-958-7718, or visit http://www.windstarcruises.com.
Glendale, CA – Asia has been a favourite of foodie travellers since Marco Polo. Not to be outdone, other exotic travel destinations such as Australia, New Zealand, and the islands of the Pacific and Indian Oceans offer their own culinary treats and traditions.
Knowing that good food can be a highlight of any trip, Goway Travel has harnessed the flavours of Asia’s most exciting foodie destinations. Bangkok for Foodies is all about fresh street food, including a half-day class at a Thai cooking school. Hong Kong for Foodies includes a walking tour that combines the history and culture of Asia’s World City with a leisurely culinary adventure through the best local eateries. Taipei for Foodies is all about unique flavours after dark, both cultural and edible, including those found at the famous Huaxi Street Night Market.
Each makes an ideal short escape on its own, or can be combined with other trips for a foodie’s ultimate Asia vacation. Alternatively, Globetrotters with a taste for fine dining might consider Japan. Kyoto, Osaka, and Tokyo each have more Michelin-starred restaurants than Paris. Still, one doesn’t have to spend a fortune to enjoy Michelin-starred dining. One hawker stand in the all-new Singapore guide lets travellers enjoy a Michelin starred meal there for under $3!
Globetrotters with a taste for both luxury and adventure may want to consider a Maldives vacation at the Conrad Maldives Rangali Island Resort. Named the Indian Ocean’s Leading Culinary Resort in 2015, the Conrad boasts over 1,400 different labels of wine in their cellar, and a dedicated cheese bar. Conrad Maldives was also honoured at the World Luxury Restaurant Awards in 2016.
It’s no longer any secret that Australia and New Zealand produce some of the world’s best wines. Australia is the fifth largest exporter of wine in the world (Only French, Italian, Spanish, and Chilean wines are in higher demand), while New Zealand’s Sauvignon Blanc has secured a reputation as arguably the world’s finest. Australia’s most famous wine regions are the Hunter Valley, just a few hours from Sydney, and the Barossa Valley, a stone’s throw from Adelaide.
Not to be outdone, New Zealand boasts exceptional wine regions on both the North and South Islands. Perhaps the ultimate way to see them is on a wine trail self-drive. Goway’s New Zealand wine trail takes Globetrotters from the Art Deco stylings of Napier, through the vineyards of Martinborough, then across Cook Strait to Picton and Blenheim, gateway to the famous Marlborough wine region (and its Sauvignon Blancs). It also includes time in Wellington, the cultural heart of New Zealand.
Since 1970, Goway has been providing unforgettable travel experiences to Africa, Asia, Australia, New Zealand, Central & South America, Idyllic Island destinations and Europe. Today Goway is recognized as one of North America’s leading travel companies for individuals, families and groups to select exotic destinations around the globe. Goway has offices in Toronto, Vancouver, Los Angeles and Sydney Australia.
For reservations and information, visit http://www.goway.com, or call 1-800-387-8850.
We are firmly planted in the middle of another summer. What makes this season great is the abundance of fresh produce, ripe for the picking – namely, peaches, watermelon, and sweet corn.
We’ll kick this class off with a slice of Key Lime Pie… in a glass! A graham cracker-crusted rim surrounds a glorious green concoction that’s sweet, tart, limey, boozy and just pure awesome!
The coolest, speediest starter you’ll whip up this summer is a Watermelon Tomato Gazpacho. Got a blender? Done!
Next, a classic combination of hot and cold, sweet and savory – Grilled New York Steak Salad with Rosemary Scented Peaches & Creamy Blue Cheese Dressing. Do I really need to sell this one?
Need a quick weeknight supper idea? I’ve got one that takes advantage of the sweet corn that practically jumps into your basket at the market: Linguine with Buttery Corn, Scallions & Goat Cheese.
And for dessert…A cake that looks and tastes like a giant Snickers Candy Bar! This cake is no-bake, mostly assembly and will quickly become a favorite in your sweet treat arsenal.
Join David, Allen & Kate for cooking class on Saturday, July 23rd from 1:00 PM to 3:00 PM in their kitchen off of Sand Canyon.
Reservations are mandatory, and location, address and directions will be emailed upon receipt of payment.
Reservations must be received no later than Thursday, July 21st by 1:00 PM.
If the RSVP date has passed, please email us (firstname.lastname@example.org) for space availability before registering for the class. The price is just $50.00 per person. Payment and class registration can be made via PayPal.
Key Lime Pie Martini
Watermelon Tomato Gazpacho
Grilled New York Steak Salad with Rosemary Scented Peaches & Creamy Blue Cheese Dressing
Linguine with Buttery Corn, Scallions & Goat Cheese
Snickers Candy Bar Cake
* B.Y.O.B. Feel free to bring a bottle of your favorite wine to enjoy during class.
Feel free to email Team Dave directly with any questions at: ChefDaveLA@aol.com
Address and directions will be emailed upon receipt of payment.
Spread the word!
David looks forward to cooking for you!
*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.
*All classes are for adults over the age of 18 only. Minors must be accompanied by an adult with prior consent from Forking Delicious Events.
The Santa Barbara Vintners Spring Weekend is four days of wine, food and fun throughout Santa Barbara County.
Thursday, April 21, 2016 at 10:00 AM
– to –
Sunday, April 24, 2016 at 5:00 PM (PDT)
Santa Barbara Wine Country, California 93427
More details can be found at www.sbvintnersweekend.com.
Schedule of Events:
- Thursday – Sunday 11am-5pm, Vintners Visa at various participating wineries and tasting rooms
- Friday 6:30pm, Big Bottle Bash at Presqui’ile Vineyard & Winery in the Santa Maria Valley
- Saturday 10-11:30am, Santa Barbara Wine Seminar at the Santa Ynez Valley Marriott in Buellton
- Saturday 1-4pm (early entry at noon), Festival Grand Tasting at the River View Park in Buellton
The highlight of the weekend is the Festival Grand Tasting on Saturday, April 23 from 1:00 – 4:00 p.m (early netry at noon) at the beautiful River View Park in Buellton. Enjoy wine from more than one hundred members wineries; food sampling from more than twenty food purveyors; live music; wine and cooking demonstrations; local artisans; silent auction and free parking all included in the ticket price. Early entry is available at noon for a special price or experience our Connoisseurs Club for a more intimate festival experience.
Join us on Friday, April 22 at 6:30 p.m, for the Big Bottle Bash kick-off event featuring large format bottled wines and dinner at the beautiful Presqu’ile Vineyard and Winery in the Santa Maria Valley. In the style of a La Paulee, guests are invited to bring their own large format bottle to share with fellow guests.
The Saturday morning Santa Barbara Wine Wine Seminar moderated by Patrick Comiskey of Wine & Spirits from 10:00 – 11:30 a.m. at the Santa Ynez Valley Marriott in Buellton will feature an in-depth tasting of syrah featuring a panel of six local winemakers.
Want to visit up to twelve tasting rooms on an all-inclusive wine tasting pass? Get a Vintners Visa for unique and complimentary offerings at your choice of twelve participating tasting rooms from Thursday – Sunday. Typically 30 – 40 wineries and tasting rooms participate in this program. When you purchase your visa, you will select the pick-up location of the actual visa. You will print out the ticket receipt, take the receipt to your chosen winery/tasting room, and exchange the receipt for a Vintners Visa.
Throughout the four day weekend many wineries host their own events, including open houses, winemaker dinners, library tastings, new wine releases, and barrel tastings. Some of these individual events require reservations directly with the host winery.
Are there ID requirements or an age limit to enter the event?
Only 21 or older are allowed into the Festival Grand Tasting.
What are my transport/parking options getting to the event?
Free on-site parking and round-trip bus tickets available from Santa Barbara, Santa Maria, and Lompoc
Where can I contact the organizer with any questions?
(805) 688-0881 or email@example.com
Chef Chris New has the only gadget in Santa Clarita that was the winner of the Food Network’s Award for Tasty Technology: The “Anti-Griddle” quickly freezes sauces and purees into solid, unique forms — or freezes just the outer surfaces while maintaining a creamy center. It’s the perfect accompaniment for a modern chef that prides himself on “cooking out of the box.”
Chris, as I found myself calling this likeable young man with more cooking experience than anyone twice his age, was willing to take an hour out of his busy life catering for the motion picture industry, helping his wife Rebecca raise their two-year-old daughter and starting up his new catering venture, Elite Dining and Catering, to answer a few questions for his neighbors here in Santa Clarita:
1. How did you get started and why the interest in being a Chef?
“I grew up with a cooking family – both sides enjoy cooking and eating – with roots in Yugoslavia, Italy and Germany. Traditional old world dining. Then one day I was watching a new channel, the Food Network, and when I saw Tyler Florence making the Ultimate Chocolate Cake – I knew I wanted to try it. Of course my family would tell you: it was a disaster.
2. Where did you get your education, experience and training?
“I enrolled in Cordon Bleu school in Pasadena. After graduating I was accepted into the kitchens to do my hands-on ‘training’ (aka free) at the 5 star Ritz Carlton San Francisco. From there I transferred to the Ritz Carlton in Pasadena, then my wife Rebecca and I went to Rome for more cooking experience.
When we came back to the states I was accepted to stage at Chicago’s Alinea restaurant for the most amazing experience of my life as I was able to learn from Chef Grant Achatz (He was named best chef by the James Beard foundation for 2008). At Alinea I got a real taste for presentation and effect as well as respect for food and life.
I recently finished working under the world Famous Chef Thomas Keller of the French Laundry, Bouchon, Ad Hoc and Per Se Then I staged at 2 Star Michelin restaurant Alex in Las Vegas’s Wynn hotel under the tutelage of Alex Strada. I have recently been invited to do an internship at McCrady’s in Charleston, South Carolina to further my culinary training but I want to work here in Santa Clarita where I was raised.”
(Eve’s note: These names meant little to me so I looked them up for my 101ers too. Alinea restaurant: “combines food science and art.” I copied some of their photos for you here as they reminded me of Chris’s presentations.
To ‘stage’ means to train.
The Thomas Keller Restaurant Group: is made up of a family of restaurants. Within each you’ll find a passion that binds them as one. That is – the common desire to provide memorable experiences for one another and every guest that visits.
Alex Strada: Possibly familiar to you from his stint on the American “Iron Chef”, he followed his once and present boss Steve Wynn from The Mirage, closing his Renoir venue to open Alex.
James Beard: The central figure in the story of the establishment of a “gourmet” American food identity. He was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s.)
3. What style do you consider yourself using?
“French techniques is the basis, but, with an emphasis on aromas, textures and presentation. I can make you lasagna and fried chicken but…I can also introduce your palate to new experiences…”
4. Tell me about your catering company.
I love the luxury side of food (foie gras, truffles, caviar, oysters). I like to create food and wine events for 10 guests once a month. I do the prep work at my kitchen and then bring to yours. This way your guests can see what has gone into their meal, not just the end result.”
5. Your wine education and experience?
As a Cordon Bleu graduate, a wine program is part of the curriculum. As well as the restaurants that I worked in I also worked at Justin Winery in Paso Robles for two years. I enjoyed, and still get called back to do, wine pairing dinners. Sitting down with winemakers, selecting the menu based on the wine, is a mutually gratifying experience.
6. Your own wine interests?
I’d like to attain entry level sommelier status someday. In the meantime I have memberships with Healdsburg’s Williams Selyem, Stag Leap’s Shafer and Sonoma’s Michel-Schlumberger.
7. Your mentors?
Besides Thomas Keller look up Grant Achatz. (And so I did: Achatz is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine.
Then I had to look up, you guessed it, molecular gastronomy: A classic example of molecular gastronomy is the investigation of the effect of specific temperatures on the yolk and white when cooking an egg. Many cookbooks provide the instructions of boiling eggs 3-6 minutes for soft yolks, 6-8 minutes for a medium yolk and so on. Molecular gastronomy reveals that the amount of time is less important to cooking the eggs than specific temperatures – which always yields the desired result. )
8. Where do you see yourself getting the most enjoyment?
“Not being hired as a ‘caterer’ but as a ‘host’ to dinner parties and cooking classes. Pizza, wine and friends means a relaxing evening ‘rolling out the dough’. And on the opposite end I can create the ultimate experience in classic dining by providing everything from the starched linens to the elegant servers. And tomorrow I’ll enjoy myself – by giving a talk to new Culinary Arts students at College of the Canyons.”
CARMEL, CA Inspired by the culinary bounty of California’s Central Coast, Holman Ranch Tasting Room, located at 19 E. Carmel Valley Road in Carmel Valley Village, is working Edible Monterey Bay to invite local culinary chefs and artisans to demonstrate how wine can be best complemented with fresh culinary products found throughout the Central Coast.
The “In Your Backyard” series brought to you by Edible Monterey Bay and Holman Ranch will have chefs and artisans sharing their tips and techniques for finding the perfect, fresh ingredients for preparing truly memorable meals, side dishes as well as understanding flavor pairings. From paella to cheese tastings, the series will showcase local experts knowledgeable on everything from how to select the best meats to creating savory pastries with ingredients from the local Farmers Market. Each demonstration will offer recommendations for the best wine to pair with the featured culinary item.
Here is a sneak peak at our first quarter classes:
In Your Backyard 2014 Class Schedule:
· January 23rd at 6:00 PM — Tony Baker, Montrio Bistro and Bakers Bacon, Bacon Demonstration and Tasting
Chef Tony will be doing a cooking demo on how to make Braised Baker’s Bacon, smoked Bacon Peanut Butter, Pickled Apples and Chicharrones. He will touch on cooking techniques such as Braising, Roasting, Dehydrating and Frying. Each guest will get a sample of his bacon dish and a recipe card to take home. This was the dish Chef Tony prepared at Pebble Beach Food and Wine this year. Delicious!
· February 27th at 6:00 PM — Elena Salsedo from Sweet Elenas will teach the art of making the perfect sweet and savory morsels and what wines complement her delights. She will focus on cooking with products from the Farmers’ Market.
· March 27th, 6:00 PM – Chef Brandon Miller, Mundaka, National Paella Day
Every cuisine has one – a one-pot meal, a peasant dish that is the quintessential definition of that place and the people. Louisiana has jambalaya. Chile has the cazuela. There’s Irish Stew and Pad Thai. And the Spanish? Well, they have Paella. March 27th is National Paella Day so let Chef Brandon take you on a culinary journey through Spain and teach you the tips and secrets of how to make traditional Spanish Paella. Sip Holman Ranch wine, learn how to make Paella and take home a recipe card so that you can create this dish for your family and friends.
· April 29th, 6:00 PM – Schoch Family Farmstead Cheese Class
Spend an evening with Schoch Family Farmstead in an intimate class discovering and savoring seasonal, artisanal cheeses that they make on their farmstead in Monterey County. Explore the world of cheese making and pairing by tasting Schoch Family Farmstead cheeses with Holman Ranch wines. Beau Schoch will delve into the story behind each cheese, as well as give practical advice about selecting, serving, pairing, and more!
· May 20th, 6:00 PM – Quail and Olive
Learn what makes one olive oil different from another and what distinguishes extra-virgin from virgin, pure, olive oil, pomace, and others. We will teach you what you need to look for! Similarly, we will dispel the myths surrounding “balsamic” vinegar, a category that is almost entirely misunderstood.
· June 18th, 6:00 PM — John Cox from Post Ranch and Alan Lovewell with Local Catch. Spend the evening with Chef John Cox and Alan Lovewell with Local Catch. John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif. Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar.
Alan Lovewell – Co-founder and Manager. Alan grew up on the small island of Martha’s Vineyard. Surrounded by water he quickly learned to swim, dive, sail and fish for fun and for work. Stories of the wild and expansive Pacific brought Alan to Santa Cruz in 2000 to pursue an undergraduate degree at UCSC. After graduating, he headed south to teach sailing on the Sea of Cortez with the National Outdoor Leadership School. He returned a couple years later to study Marine Policy at the Monterey Institute of International Studies. Alan has spent time working with The Nature Conservancy and Conservation International in Indonesia. Most recently he was a Sea Grant Fellow with The West Coast Governors Alliance for Ocean Health at NOAA’s Northwest Fisheries Science Center and Southwest Fisheries Science Center. Alan develops new strategies, programs, and partnerships that keep oceans, people and stomachs happy.
Reservations are required for all classes and cost for each event is $25 per person. Classes are $10 for wine club members. This includes the class, wine tasting, small bites, and meeting, learning and sampling from a local artisan. A portion of the class proceeds will benefit the Alzheimer’s Association. To make reservations call 831-659-2640 or email firstname.lastname@example.org.
Holman Ranch’s Carmel Valley Village Tasting Room is the perfect backdrop to swirl, sip and savor the different complexities of Holman Ranch Vineyard and Winery wines while learning about the culinary bounty available in your own backyard. The tasting room is open daily from 11:00 a.m. – 6:00 p.m. and is available for private events.
About Holman Ranch Vineyard and Winery:
Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for our vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. Holman Ranch estate-grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfined and crafted to deliver the true varietal of the grape from harvest to bottle. The climate and terroir of the appellation has played a critical part in the success of their wines. The warmth of the inland valley coupled with the cooling marine layer has proven to be an ideal microclimate for the production of Pinot Noir and Pinot Gris. The vineyards’ Burgundy Clones have thrived from the perfect blend of ideal climate, southern exposure and thin rocky soils.
The estate wines of Holman Ranch include: Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Rosé of Pinot Noir. Carefully hand-harvested, cold pressed and bottled, the Extra Virgin Olive Oil produced from the fruits of our trees has a delightfully distinctive flavor.
Holman Ranch: Where the Past is Always Present. Tucked away in the rolling hills of Carmel Valley, historic Holman Ranch provides a unique and memorable setting for weddings, special events, family gatherings, corporate retreats, and team-building events. With its charming gardens, stunning mountain views and serenity, this private estate affords old-world charm while providing modern day conveniences. This stunning property includes a fully restored stone hacienda, overnight guest rooms, vineyards, olive grove, horse stables and more. www.holmanranch.com
About Edible Monterey Bay
Founded in 2011, Edible Monterey Bay produces a beautiful quarterly magazine and weekly email newsletter celebrating the local food cultures of Monterey, Santa Cruz and San Benito Counties, season by season. It also promotes local and sustainable regional food cultures through outstanding food and wine-themed events. For more information, go to www.ediblemontereybay.com or call (831) 298-7117.
From my friend Sue Bird, Chairwoman of the Old Town Newhall Association, I got this message: “It is once again Tequila Time for the Old Town Newhall Association (OTNA). This Friday, October 25th, we will be hosting our third “Tequila Education Class”. Something new this year will be the feature of tasting foods made with Tequila as an ingredient and cooking instructions. This will be along with the tasting of four levels of Tequila and a chance to win a $500 bottle of Tequila as a raffle item.” I went to one of OTNA’s tequila tastings last year, and it was a blast!