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

July 30, 2018 by evebushman Leave a Comment

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.

Our 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.

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

January 15, 2018 by evebushman Leave a Comment

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.

Each 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. 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.

FUNGI SEASON IN MENDOCINO COUNTY

October 15, 2017 by evebushman Leave a Comment

IT’S MUSHROOM MADNESS IN MENDOCINO COUNTY AS THE 19^TH 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.

From LocalWineEvents.com – Heart of Burgundy Wine & Food Tour

August 16, 2017 by evebushman 2 Comments

Five full days plus dinner with your guide on the evening of your arrival day – October 9th to October 14th, Cost: 2,775 euros per person – maximum 6 guests.

In October 2017 there will be a totally unique, wonderful wine tour in Burgundy and you can still join it! It includes a cellar visits, barrel tasting, cheese and wine pairing, truffle hunt, wine and chocolate tasting, vineyard visits and the most delicious dishes you could ever hope to enjoy…

A Wine and Food Tour with a difference

This is a wine tour in Burgundy that’s like no other. It will be limited to just six people and for five full days and two evenings you’ll not only be totally spoiled but will enjoy an introduction to stunning Burgundy in a unique and fabulous way. You don’t need to know anything about wine to enjoy this trip which takes in some of the most famous and beautiful vineyards in the world, although if you do, you will already know how amazing the wines of Burgundy can be.

The adventure starts in the medieval town of Beaune, the wine capital of Burgundy, home of the famous Hospices de Beaune (Hôtel-Dieu de Beaune) a former charitable almshouse founded in 1443 by Nicolas Rolin, chancellor of Burgundy, as a hospital for the poor. The Hospices de Beaune is one of France’s most prestigious historic monuments. Its flamboyant Gothic architecture, its polychrome roofs and a renowned vineyard make this museum one of Burgundy’s gems. of course you’ll be visiting this with a private guide and tasting some of the amazing wines during the course of our cellar visits during the week.

Wine tasting, gourmet food and spell-binding villages in Burgundy

Each day on the trip you’ll be visiting different domains – some of them opening their doors especially for you. You’ll enjoy some of the very best wines and gourmet food in the most beautiful parts of Burgundy .

Discover then the authentic Heart of Burgundy on my fun and informative wine and food tour in the beautiful Côte d’Or (the golden slopes) of Burgundy. In my 12th season of tours, I am very passionate and proud of this historic and diverse wine region which led me to create a special signature tour to share the treasures of Burgundy’s ‘terroir’ from carefully selected cellars to delicious cheeses, regional specialities and a whole lot more, with you.

Arrival Day: (Evening) – Meet with your guide for the week at 19h30 at your hotel in Beaune for a welcome dinner at a beautiful 1* Michelin restaurant in the heart of Beaune.

Day 1 – Wine Tasting lunch in gorgeous Cote Chalonnaise

Today you will meet, talk and taste with some welcoming winemakers in their delightful cellars in these picturesque villages. Tasting both pinot noir and chardonnay from different producers, the highlight of the day is our leisurely tasting lunch, pairing excellent wines with a four course lunch at a chateau estate in the village of Mercurey.

Day 2 – Private Cooking Course, Lunch, Vineyard Tour & Tasting

Learn to cook traditional Burgundian fare with our French chef in his renovated family home in a famous wine village (or if you prefer, modern French cuisine with a Burgundian twist in a professional kitchen (exclusive to our clients) inclusive of aperitifs and a three course lunch. Morning cooking session followed by a delicious lunch with wine and after lunch touring the famous vineyards & villages of the Cote de Nuits, stopping for an excellent cellar visit in one of the renowned wine villages, tasting from village to grand cru wines and including a walk through the vineyards to the famous cross of Romanee Conti. The vineyard of Romanee Conti produces the most expensive wine in the world! You will also be able to experience a visit to the Chateau de Clos Vougeot built be cistercian monks before the french revolution.

Day 3 – Cote de Beaune, Wine & Chocolate

Today it’s the turn of the Cote de Beaune famed for its magnificent chardonnays (amongst the best in the world) & lighter red pinots. First stop in Meursault tasting some lovely reds and whites from both barrel and bottles followed by a tour of the famed grand cru vineyards of Meursault, Puligny Montrachet & Chassagne Montrachet amongst others. After a delicious typically Burgundian lunch in Volnay (on the terrace if fine) we take a break from tasting on a leisurely spectacular drive up into Hautes Cotes where you will be entirely surrounded by vineyards and enjoying some of the finest views in Burgundy. Our final visit of the day is an artisanal chocolate shop where I will show you how well certain wines pair with the right chocolate.

Day 4 – Truffle Hunt, Cheese Tasting & Bubbles Day

First stop is to a family owned cheese venue, where you will enjoy some of the very typical, unpasturised cheeses of Burgundy pairing with both red and white wines. Next is a truffle hunt with a very cute dog and his master in a little forest in the Burgundian countryside set against the backdrop of an wonderful 11th Century chateau. After sampling some of their delicious truffle specialities, we drive to a neighbouring village for a lovely lunch in rustic surroundings. An enjoyable drive through the hills and villages leads us to the vllage of Savigny les Beaune where you will have your first taste of sparkling wine ‘Cremant de Bourgogne’ – Burgundy’s answer to champagne in wine domaine of several generations.

Day 5– Market Day in Beaune.

This morning you will have some time on your own meandering around Beaune’s spectacular market, full of colourful vegetables and fruits, delicious cheeses, olives and pates. With all the wonderful shops in Beaune you may wish to fit in some last minute shopping before departure. After lunch (at your own choice – maybe a picnic from your purchases at the market) we will visit the only remaining mustard museum where you will be able to mix your own mustard. The last cellar visit of the week will be in the oldest cellars in Beaune for our private candlelit wine tasting. This evening I invite you to join me for a last night gourmet dinner in a little village on the outskirts of Beaune, enjoying aperitifs on the terrace before dinner.

Additional Tour Day:

Medieval Burgundy

Enjoy a relaxed day in stunning medieval villages filled with flowers and boasting gorgeous views. First stop Semur en Auxois with its four turrets towering over the River Armancon, stopping at the market & relaxing with a drink. Next is Flavigny sur Ozerain, classed as one of the most beautiful villages in France (of ‘Chocolat’ fame), in time to enjoy a leisurely walking tour through Flavigny’s delightful streets followed by a delicious lunch at a Ferme Auberge run by local farmers’ wives with fresh produce from their farms & gardens. After lunch, a fun & informative tasting of local wines before driving across country to Chateauneuf en Auxois with its fairytale 12C Château, returning to Beaune taking the scenic route through the beautiful Ouche Valley

This tour can be customised for private groups. The tour price does not include accommodation but the accommodation can be arranged for you through Burgundy on a Plate

Burgundy on a Plate
Boulevard Clemenceau
Beaune, Bourgogne 21200

http://www.localwineevents.com/events/detail/670353/Beaune-Heart-of-Burgundy-Wine-Food-Tour-October-9th-to-October-14th

Celeste Thorson’s Comedy Show Rosa’s Kitchen Makes an Impact on Millennials, Centennials, and Foodies

May 25, 2017 by evebushman Leave a Comment

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

Windstar Cruises and the James Beard Foundation Announce Super-Star Chef Lineup

May 15, 2017 by evebushman Leave a Comment

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.

New Goway Trips Lure Foodies to the World’s Most Exotic Travel Destinations

November 19, 2016 by evebushman Leave a Comment

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.

The One Packed with Summer Flavor – Cooking Class w/ Dave Lawrence Sat, July 23rd, 2016

July 16, 2016 by evebushman Leave a Comment

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.

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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 (chefdavela@aol.com) 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.

CLASS MENU:

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!

Cook Something!

*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.

Tickets now on sale for the Santa Barbara Vintners Spring Weekend & Festival

December 13, 2015 by evebushman Leave a Comment

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)

Various Locations
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.

FAQs

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 info@sbcountywines.com

Vintage Beacon circa 4-09: Chef Chris New

April 29, 2014 by evebushman Leave a Comment

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.”