How Legal Plant Medicine is Shaping Culinary Arts this Summer Festival Season

July 27, 2017 by evebushman Leave a Comment

The Herbal Chef™ Invites Guests to a ‘Symphony for the Senses’ at Emerald Exchange, August 12th & 13th, to Experience the First Cannabis-Infused Pop-Up Restaurant to Prelude Future LA-area Brick & Mortar Cannabis Restaurant, HERB

Be among the first to experience what The Herbal Chef, Christopher Sayegh, #1 Cannabis Infusion Chef in the world, has to offer with HERB at EMERALD EXCHANGE’s “SUMMER OF SUN-GROWN” a Cannabis Farmer’s Market & Wellness Festival in MALIBU, CA.

TICKETS NOW ON SALE – PUBLIC TICKETS PURCHASE HERE

LOS ANGELES / MALIBU, CA – HERB, a first-of-its-kind cannabis restaurant by The Herbal Chef™ Christopher Sayegh, will make it’s debut this August 12th and 13th in a series of dinner and brunch dining services at the fourth installment of Emerald Exchange [“EmEx”] “The Summer of Sun-Grown”, a cannabis farmer’s market and wellness festival. Michelin trained chefs leave behind the stuffy confines of the classic kitchen and re-imagine a new style of fine dining, featuring a 5-course meal comprised of fresh produce, outstanding culinary talent and a full sensory experience for the canna-curious foodie. After years of trial and error, edible after edible, The Herbal Chef team brings EmEx guests the perfect balance of cannabis and cuisine as part of a sneak preview to HERB, the first ever brick and mortar cannabis restaurant slotted to open in the LA-area late 2018.

Sayegh, who has a background in molecular science which enables him to understand the chemistry of cannabis, describes the luxury cannabis dining service as a “cerebral experience” meant to introduce more than just a high. “There are terpene (plant) extracts in my centerpieces creating tantalizing aromas, guests are surrounded by art stimulating thoughtful conversation, so now it becomes an immersive experience where you are present in the dining experience,” says Sayegh. “You’re eating with a different perception with each bite, with each course. You’re literally changing your brain chemistry and you are viewing this food differently than you did five minutes ago, and then 10 minutes ago, it’s a journey of sensory pleasures.”

In a captivating atmosphere, this multi-course duet of THC-infusions by Jetty Extracts and gourmet food with kitchen setup by Julabo, all takes place outdoors on a scenic, 17-acre ranch in Malibu, California. Cannabis flower is provided by 3C Farms along with cannabinoid (CBD) water.

Emerald Exchange guests will choose from four separate dining services as festival ticket add-ons including Saturday Dinner at 6 p.m. & 8 p.m. and Sunday Brunch at 11 a.m. & 1 p.m. With full bellies and relaxed bodies, guests will be asked to partake in a post-dinner ‘Decompression Lounge’ sponsored by Fontera and Get Higher Beauty – a concept that will be implemented with playful luxury at the future HERB restaurant – which helps ease the mind and balances everyone before sending them back out into the festival environment (or world) to experience everything else Emerald Exchange has to offer.

In a rapidly growing industry (U.S. cannabis sales expected to hit $22.8 billion annually by 2020), Christopher Sayegh continues to change the landscape for cannabis-infused cuisine worldwide. Sayegh and The Herbal Chef team played an active and vocal role as new CA recreational cannabis regulation was being put forth in efforts to pave way for the HERB restaurant reality. Not only is The Herbal Chef creating a dining experience that is completely new to the culinary world, the team is also setting an industry standard across the globe for what a cannabis restaurant should be. From the systems of operation, to the care of each and every guest, the attention to detail is unprecedented in what can only be known as a landmark in culinary revolution.

CANNABIS FARMER’S MARKET SHOWCASING NORTHERN CALIFORNIA’S TOP SUN-GROWN CANNABIS CULTIVATORS
ELEVATED CANNABIS INDUSTRY NETWORKING & EDUCATIONAL SPEAKERS SERIES
WELLNESS VILLAGE FEATURING SPA ACTIVITIES & HEALING WORKSHOPS
MUSIC FESTIVAL, INFUSED DINING & INCREDIBLE COMMUNITY EXPERIENCE

Defining the future of elevated ‘Pot Culture’, Christopher Sayegh joins fellow cannabis entrepreneurs and EmEx co-founders Justin Calvino of the Mendocino Appellations Project and Michael Katz of EVOXE Laboratories, along with partner and event producer Jessica Cure of Cure Designs.

Emerald Exchange originated from the collective vision of likeminded cannabis lovers and entrepreneurs who wanted to create experiences that not only empower small businesses and promote mindful communities fostering sun-grown organic product, but also celebrate the rich history of the Northern California cannabis movement; simultaneously penetrating mainstream, popular events with a new paradigm and perception of cannabis being fostered today.

For additional interview opportunities with the founders of Emerald Exchange and The Herbal Chef team, imagery from past events, and information on how to obtain VIP media passes to the August 12th/13th EmEx event, contact press@emeraldexchangeca.com.

About Christopher Sayegh, The Herbal Chef ™ – A walking brand full of charisma and charm, Christopher Sayegh, The Herbal Chef, has pioneered Cannabis Infused Fine-Dining to elevate the perception of Marijuana into mainstream media. Dinners include a synergistic blend of art, music, fine wine and top notch ingredients, simultaneously educating his audience and effortlessly entertaining at the same time. Currently, Christopher is producing a brand of gourmet edibles and frozen CBD and THC-infused dinners, as well as offering catered and private dinners. With the innovation of the ready-made frozen THC/CBD infused meals and the two television shows being produced about The Herbal Chef, Christopher has already been able to solidify his space as the #1 Cannabis Infusion Chef in the World. Science minded biology student turned to the chemistry of food and herbs to feed the intellectual side of creation. Chris is eager to share his brick & mortar cannabis restaurant vision with the world – HERB by The Herbal Chef ™. For more information, please visit www.theherbalchef.com, or follow The Herbal Chef on Instagram @the_herbal_chef.

About Emerald Exchange – The innovative and exquisitely curated Emerald Exchange brings together Cannabis advocates, cultivators, investors and patients on a scenic country, Malibu ranch to elevate the cannabis consumer experience and business potential. Peruse a Cannabis Farmer’s Market featuring Northern California sun-grown cannabis cultivators to enjoy a variety of products, discover new approaches to health and education at various workshops and EmEx speakers series, and partake in a Tasting Panel led by co-Founder Justin Calvino. After sunset, wind down the day of professional development, educational exploration, and amplified wellness by enveloping one’s self in the evening magic of Malibu canyon – musical beats featuring various DJs, musicians and other performance artists. Guests spend the day connecting with cannabis products, health & wellness brands, education visionaries, emerging leaders and patient communities amongst the rustic, natural beauty of Malibu at this new age-conference styled 2-day event.

EMERALD EXCHANGE “THE SUMMER OF SUN-GROWN”

Saturday, August 12th – 12 p.m. to 12 a.m. PST, Sunday, August 13th – 10 a.m. to 10 p.m. PST

Malibu, CA (Exact event location revealed to ticket holders 24hrs prior to event)

www.consciouscityguide.com/emeraldexchange | www.EmeraldExchangeCA.com

FOR MORE INFORMATION

Web: www.emeraldexchangeca.com

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

Instagram: https://www.instagram.com/emeraldexchange/

Circa 7/13 Vintage Eve: Five Questions with the Lady Herself, Lady Ducayne SCV Food Blogger

June 6, 2017 by evebushman Leave a Comment

My friend and food blogger Lady Ducayne has two, count ‘em, two websites tucked neatly under her belt: The original Lady Ducayne blog and now as the highlighted restaurant blogger for SantaClarita.com, SCV Eats with Lady Ducayne Blog. Lady Ducayne, who prefers to work anonymously, has succinctly reigned in all of the attention from local restaurants…luckily for me, she doesn’t drink. (2017 Editor’s Note: Lady Ducayne reviews can now be found at http://eatscv.com/)

Golden Spoon, by Lady Ducayne

I met the Lady herself through one of her tweet-ups that she sometimes organizes to introduce her followers to a Lady Ducayne-approved restaurant. I learned from that first meeting and through reading her blog that she doesn’t pull any punches when met with mediocre dish and never fails to praise when a chef makes a dish bloom.

So here are my five questions that I thought SCV Beacon readers would want the answers to:

EB: I know that your reviews are your opinions alone, but it’s clearly obvious that you are a “foodie.” Tell us, how did you learn so much about food?

LD: I always say I’m just a hungry girl with a camera, and I’ve been that way ever since I can remember! The credit goes to my parents, because from such a young age they always took me out to try the latest and greatest eats throughout Los Angeles, and beyond. We also traveled a lot, whether it was a quick road trip up the coast, or gaining some stamps on my passport, I feel that those experiences shaped who I am today. I’m a traveler, not a tourist, and even street food in a different country has never let me down.

Now that I’m older, I’ve learned so much more about how the restaurant industry works and what goes on inside a professional kitchen from my better half. He is a professional cook and currently works at a well regarded, award-winning restaurant on Fairfax in Los Angeles. I’m not as quick to judge a place anymore, and when something goes wrong during a meal, or I complain about something seemingly trivial, he explains the possible causes to me. I feel this helps my writing in that I can see things more objectively.

EB: You don’t call restaurants ahead, and arrange for interviews over their best dishes like other reporters do. Can you tell us why?

LD: I don’t consider myself a reporter, I’m just a customer with a camera. Ever since I can remember, friends have always asked me where they should go out to eat, and the blog started as a place to make it easier to show them. I also feel that you get a more genuine experience that way. A large majority of my posts are just from me going to lunch after work or heading out to dinner with a group of friends. My motive for going to these places is that I was hungry and needed a place to eat, since I don’t cook at home. I just happen to always have my camera in my purse. If a place is worth writing about (be it good or bad) then I’ll do it. I just want to keep it genuine and not forget the essence of why I started the blog.

EB: Professional photographs always accompany your reviews. Is it difficult to remain anonymous in a restaurant when you whip out a real camera instead of a cell phone to take your mouth-watering photos?

LD: Yes! I have a DSLR and I try to be as discreet as possible when taking photos, which is incredibly difficult! I also want to snap the perfect photo before the food gets cold so I try to be quick and stealthy. Funny, because I always joke that I know my friends don’t read my blog, they just look at the photos.

EB: Tell us what some of your favorite SCV restaurants are.

LD: My favorite restaurant in Santa Clarita is Sabor Cocina Mexicana located in the Bridgeport Marketplace. It reminds me of my travels to San Miguel de Allende. For a quick after school meal, you can find me at Rustic Eatery eating a prime cut sandwich on house made bread, served with a side of fresh cut fries. I’ve actually overheard a couple of customers come in and mention to the owner that they read about Rustic from “Lady Ducayne’s website” and I just get so embarrassed and quietly keep eating my sandwich. I’m flattered, of course, but I still think my friends are the only ones that visit the site.

EB: Of the restaurants in town that haven’t fared well in your reviews, what were some of the reasons? Lack or originality? Fresh ingredients? Service?

LD: Getting decent service is a huge problem in Santa Clarita. Lack of communication between front of house and back of house is evident in many local restaurants. At a majority of the places that have come and gone from SCV, the common factor I’ve noticed is that the owners seemed to be more interested in looking good and walking around and talking about themselves, instead of focusing on the food coming out of the kitchen. In LA, Bill Chait is a successful restaurateur, but he’s not above bussing a dirty table or refilling a water glass. When I go to a place, I like to see real heart and genuine concern in providing a great experience to diners, which is why I like supporting mom and pop restaurants locally. I try to avoid chains, except once a year when I get the Red Lobster cheddar biscuit craving.

If a place is absolutely dreadful, and I decide to post about it, I’ll omit the name or make it a blind item. I haven’t done that in a while because I haven’t had a terrible experience lately, and if I did then it wasn’t worth writing about. Most of those places don’t last long anyway. Having said that, I just ate the worst slice of tiramisu in my life over by Tesoro del Valle. I’ve been contemplating a post titled “Sad Tiramisu” but haven’t quite figured out how I want to go about it. I feel like that place lacks customers so they just gave up. The pastries look sad, the workers look bored, and no care is taken into plating or presentation. If you go through the trouble and risk involved in opening a restaurant, a little heart and soul (and research) goes a long way. Open a cookbook, look at what pastry chefs are doing at their own bakeries, find inspiration, and customers will come.

EB: I couldn’t help myself, but in adding a sixth question, I have to know why the name Lady Ducayne?

I don’t get that question as often as one would think so thanks for asking! I majored in English Literature as an undergrad, and right around the time period I was contemplating a blog, my professor assigned a short story titled Good Lady Ducayne by Mary Elizabeth Braddon. I couldn’t come up with a name for my site (and didn’t want to use my real name of course) but as I was procrastinating on my reading assignment, and probably doodling in the margins, it just clicked, and that’s how I became known as Lady Ducayne.

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.

Vinitaly International Academy partners with China’s Leading Liquor Supplier

April 3, 2017 by evebushman Leave a Comment

CHENGDU, China, PR WEB – On the agreement, the general manager of 1919’s purchasing subsidiary, “Shanghai 1919 Global procurement CO., LTD”, Andrew Tan comments: “We chose Vinitaly International as our partner as they are the leaders of Italian wine in China. I can tell Vinitaly is always looking for innovative and useful tools to foster b2b connections. They were the first to set up the Italian wine pavilion during the ‘International Wine and Spirits Show’ in Chengdu. This partnership with 1919 and the fabulous Gala Dinner with Italian wine producers celebrate Vinitaly’s long-lasting commitment to Chengdu and we are looking forward to what future collaborations will bring.”

The 1919 O2O platform numbers over 1,000 physical stores in 500 cities in China, being present also in every Chinese province. The 1919 is the largest O2O open platform for wine and spirits and the third biggest liquor open platform next to Tmall and JD, attracting more than 1500 well-known brands (e.g Maotai, Wuliangye, Luzhou Laojiao and Penfolds) to join. In November 2015, 1919 announced its strategic merger with GJW.com. On the Singles’ Day 2015 (also known as Double 11), the sales volume of 1919 was 157 million, ranking it first in the industry. In 2016, Double 11,1919 won the first line of liquor sales, with overall sales of 451 million.

The focus of the agreement between Vinitaly International and 1919, this time, is on the most innovative ways of distribution, relying on traditional distribution, on online distribution, and on distribution through App. At the core of it, are also over 100 distributors orbiting around 1919 that will meet Italian wine producers and importers to exhibit in Chengdu from 19 to 22 March during Vinitaly Chengdu.

To celebrate this new partnership, Vinitaly Chengdu’s fourth edition will include a fabulous Gala Dinner as one of the most important events of this year’s edition. On March 20th in the evening, Vinitaly International Academy and 1919 will join forces at the elegant Intercontinental Hotel in Chengdu. The guests of honor for this fabulous event will be Italian wine producers and Chinese importers. The dinner will feature specialty Chinese food — Chengdu being one of the food capitals of China and the second most visited city by Chinese food and wine tourists according to the latest study by e-booking travel agency C-trip.

Chengdu is also the capital of the Sichuan province and is mentioned several times in Marco Polo’s travel book Il Milione (The Milllion). At the dinner, 40 producers and 100 distributors will seat together divided up in 20 tables with ten people per table. At every table, two Italian wine producers will showcase their wines to the Chinese distributors. This dinner will be the perfect occasion to combine the excellence of Italian wine with that of Chinese cuisine.

Stevie Kim, Vinitaly International’s managing director states: “This isn’t the first time 1919 has appeared on our agenda. Andrew Tan, Managing Director of Shanghai 1919 Global procurement CO., LTD, highlighted the importance of an effective logistics system in the successful on-line/off-line business, 1919 at our Vinitaly showcase wine2wine Asia last year. At the time, Mr Tan revealed that an average of just 60 square meters of retail space with 600-700 wine labels, 1919 can deliver a bottle of wine, chilled, within 19 minutes in 500 cities throughout China. Today, they are present with over 1,000 stores, in 500 cities distributed throughout all provinces. The projected growth for 1919 is exponential and 1919 seems to be a solid choice for us to extend the knowledge of Italian Wine through our Vinitaly International Academy and we are honoured.”

Vinitaly Chengdu will take place for the second year in the Shangri-la Hotel with a more numerous representation compared to 2014. In that year, Vinitaly International had made its way back to China to attend Tangjuhui, the most important week for wine and spirits distribution in China, in an event that took place in the Kempinski Hotel, the temple of wine distribution and import in China. Last year together with partners Shenzhen Pacco Cultural Communication who devised the Kempinski Hotel showcase, Vinitaly International decided to open up a new chapter at the Shangri-La Hotel for four days of B2B quality events with fine wines and wine education.

This year three Vinitaly International Academy seminars will take place, starting from the inauguration, a masterclass dedicated to wines such as Brunello and Amarone with Vinitaly International Academy’s Italian Wine Expert Jinglin Zhang.

Vinitaly International is committed to put education at the center, and the b2b aspect at the service of Italian wine to help it find a main role in a difficult market.
The agreement between Vinitaly International and 1919, the Chinese leaders in distribution, signed on March 10th marks the beginning of future collaborations. Retracing Marco Polo’s Silk Road, 1919 will also be present beside Vinitaly International in Verona on April 8th for OperaWine and a special session dedicated at Vinitaly on the 10th of April. The collaboration will continue also in May in China.

About:

Veronafiere is the leading organizer of trade shows in Italy including Vinitaly (http://www.vinitaly.com), the largest wine and spirits fair in the world. During its 50th edition Vinitaly counted more than 4,100 exhibitors on a 100,000+ square meter area and 130,000 visitors from 140 different countries. The next edition of the fair will take place on 9 – 12 April 2017. The premier event to Vinitaly, OperaWine (http://www.operawine.it) “Finest Italian Wines: 100 Great Producers,” will unite international wine professionals on April 8th in the heart of Verona, offering them the unique opportunity to discover and taste the wines of the 100 Best Italian Producers, as selected by Wine Spectator. Since 1998 Vinitaly International travels to several countries such as Russia, China, USA and Hong Kong thanks to its strategic arm abroad, Vinitaly International. In February 2014 Vinitaly International launched an educational project, the Vinitaly International Academy (VIA) with the aim of divulging and broadcasting the excellence and diversity of Italian wine around the globe. VIA this year launched the second edition of its Certification Course and today counts 55 Italian Wine Ambassadors and 6 Italian Wine Experts.

Wine Spectator Magazine Ranks Destin Charity Wine Auction #3

April 2, 2017 by evebushman Leave a Comment

Destin Charity Wine Auction Foundation (DCWAF) proudly announces that the 11th Annual Auction in 2016 ranked third among the nation’s top 10 highest-grossing charity wine auctions by Wine Spectator Magazine. DCWAF has earned a spot in the top 10 for the last five consecutive years, and since its inception, has donated more than $13 million to support children in need in Northwest Florida. In 2016, DCWAF donated $2.66 million to 14 local charities serving children in need in Northwest Florida.

“We are ecstatic about our ranking as the number three ‘Top Charity Wine Auction in the US’ by Wine Spectator Magazine,” said Destin Charity Wine Auction President, John Russell. “The best thing about this incredible recognition is what it means for our ability to help children in our community. We are beyond grateful for the support we have received from our local community and our friends in the wine industry.”

Wine Spectator reported that the top five highest grossing wine auctions of 2016 were Naples Winter Wine Festival, Auction Napa Valley, Destin Charity Wine Auction, Sonoma Harvest Wine Auction, and Southwest Florida Wine & Food Fest.

During the past several years, DCWAF has experienced exponential growth in name recognition, attendance, and revenue. As a result, the organization has been able to attract some of the most influential vintners in the world to participate in the event. The weekend also draws celebrity chefs from across the country who are paired with premier vintners for 14 patron dinners, each supporting a different benefiting charity.

In 2017, Destin Charity Wine Auction will feature approximately 250 silent and live offerings, and will welcome hundreds of auction attendees who look forward to the ability to secure rare and highly sought after wines, wine-oriented excursions and other exclusive opportunities. In 2017, DCWAF is proud to offer a selection of 55 live auction lots that include trips to Virgin Gorda, Italy, Napa Valley, Argentina, Tahiti and so much more. In addition to the multitude of trips offered, the 2017 Auction will feature its first vehicle: a rare 2010 Tesla Roadster Sport donated by the St. Joe Community Foundation. The public is invited to visit the Café at WaterSound to vote on which Tesla (white or black) will be placed in the auction. The 2017 Auction will also offer a powerhouse line-up of wines including Screaming Eagle, Harlan Estate, Scarecrow and several highly allocated cult wines and well-respected Old and New World brands from around the globe.

This year, the Destin Charity Wine Auction will be held on Saturday, April 29 at Grand Boulevard at Sandestin. The 2017 Honorary Vintner is DeLille Cellars and owners Greg and Stacy Lill will be attending the auction in April. In addition, DCWAF has named Marchesi Antinori as this year’s International Honorary Vintner. Accepting the award for the Italian winery will be Erik Saccomani, Antinori State Manager, and Glenn Salva, Wine Estate Manager for Antinori’s California vineyard, Antica Napa Valley.

The weekend kicks off with 14 intimate Patron Dinners held on Friday evening, April 28, allowing patrons to experience exclusive wine and food pairings and get a closer look at one of the 14 charities this mission-driven event benefits. For more information on DCWAF and the Auction, visit http://www.dcwaf.org. To view the 2016 financials and annual report, visit dcwaf.org/annualreport2016/.

About Destin Charity Wine Auction Foundation

Destin Charity Wine Auction Foundation’s mission is to connect wine enthusiasts to raise money to benefit children in need in Northwest Florida. Founded in 2005, DCWAF has donated more than $13 million to Northwest Florida charities through hosting world class wine and culinary events. These funds have impacted the lives of over 75,000 youth, including those afflicted by health issues and abuse. The funds raised are distributed to 14 local non-profit organizations for specific projects and programs that benefit children. Charity partners for 2017 include Children in Crisis, Children’s Volunteer Health Network, Emerald Coast Autism Center, the Emerald Coast Children’s Advocacy Center, Food for Thought, Habitat for Humanity of Walton County, Arc of the Emerald Coast, Opportunity Place, Pathways for Change, Sacred Heart Hospital on the Emerald Coast, Shelter House of Northwest Florida, AMIKids Emerald Coast, Boys and Girls Clubs of the Emerald Coast, Mental Health Association of Okaloosa and Walton Counties and Youth Village. Learn more at DCWAF.org or facebook.com/DCWAF.

Meet Eve at : THE 7th ANNUAL ULTIMATE WHISKY EXPERIENCE ⎯ Nth 2017 APRIL 5 – 8, 2017 AT ENCORE AT WYNN LAS VEGAS

January 28, 2017 by evebushman Leave a Comment

Celebrating Whisky Icon Richard Paterson 50 years in the industry at the Nth Experience

universalwhiskyexperience.com

The Universal Whisky Experience, the world’s first luxury whisky tasting show, is scheduled for April 5- 8, 2017 at Encore at Wynn Las Vegas. Founded seven years ago by real estate developer and whisky enthusiast Mahesh Patel, the memorable experience is now a four-day destination event with exclusive tastings of the world’s finest whiskies for connoisseurs and collectors alike, and intimate opportunities to mingle with Master Distillers and Blenders. This year’s show will include special surprises to celebrate Whisky Icon Richard Paterson 50 years in the industry. All Nth Guests will be invited to attend seminars and exhibition with a grand finale celebration on Saturday 8^th April.

“Whisky enthusiasts value curated experiences as well as rarity and exclusivity, says Patel. For this year’s event, one of the highlights, an exclusive Diageo Whisky Dinner at Joel Robuchon restaurant at MGM Grand will kick-off the four-day Ultimate Whisky Experience in Las Vegas he added”.

Brand Master Classes hosted by Master Distillers and Blenders will be held Saturday, April 8^th sharing experiences, knowledge, and rare sips with guests.

Guests can enjoy a menu of one of a kind experiences, including:

A walk-around tasting featuring the world’s most distinguished and coveted whiskies
High Roller Super Pours, the rare “Super Pours” representing whiskies valued at more than $ 3,000 a dram

Exclusive Brand Master Classes hosted by Master Distillers and Blenders
An exclusive Diageo Whisky Dinner at Joel Robuchon restaurant
New High Roller Whisky speed dating event at the Chairman’s Salon at Wynn Las Vegas
New highlights from brands and launches at the show

Intimate access to meet the makers of the best whiskies in the world
Richard Paterson 50 years in the industry seminars and celebration events

This year’s event will also showcase some of the world’s most expensive bottles of scotch. Total value of whiskies that will be showcased are estimated over $3 Million.

Guests can select from three weekend experience levels:

High Roller Experience –Thursday, April 6 – Saturday, April 8 at $2,995.00. The premium package includes exclusive access to all show event and tastings including: High Roller Day on Thursday, April 6^th with Private High Roller Salon Tastings and Exclusive High Roller Super Pours, Private Events with other High Rollers, One-on-one meetings with brand ambassadors, Whisky Speed Dating event at the elegant Chairman’s Salon, All Super Pours at the Nth 2017 main tasting show, Nth 2017 Show and Gourmet Dinner Event, Richard Paterson Exclusive High Roller Master Class on Friday April 7, Exclusive Master Classes on Saturday April 8, Unparalleled High Roller Gift Bag and Access To Richard Paterson Celebration event on Saturday April 8^th.

Connoisseur Experience – Friday, April 7 at $545.00. Guests seeking a high-touch experience with a few extra indulgences without going over the top will enjoy the main tasting show, hors d’oeuvres, and receive a cut crystal Glencairn tasting glass on Friday, April 7. Access to Richard Paterson Celebration event on Saturday April 8^th.

The Companion Experience – Friday, April 7 at $295.00. Companions can enjoy the show for the Experience on Friday, April 7. Instead of whisky they can enjoy premium red and white wines, Champagne, hors d’oeuvres, and receive a souvenir Glencairn engraved champagne flute. Access to Richard Paterson Celebration event on Saturday April 8^th.

“The Universal Whisky Experience is one-of-a-kind access to sips of rare whiskies, often poured by the Master Distiller himself,” says Patel. “The event provides a forum for whisky enthusiasts and collectors to trade notes on their own purchases and collections,” he said. Complete program information and ticket sales can be found at www.universalwhiskyexperience.com.

About The Universal Whiskey Experience:

The Universal Whisky Experience was founded by C.E.O. Mahesh Patel, a successful commercial real estate developer in Atlanta, Georgia. Patel’s great passion in life is whisky, namely “Scotch” whisky. A connoisseur and enthusiast, he frequently attends exclusive whisky events and gatherings both domestically and abroad. He is an avid collector of fine and rare whiskies. Mahesh found a need in the marketplace and leveraged his special relationships to create The Ultimate Whisky Experience, the world’s most luxurious whisky event.

IKEA Celebrates the Holidays with In-Store Swedish Julbord Buffet (Burbank: 12/9/16) and Shares Marzipan Candy Recipe

November 30, 2016 by evebushman Leave a Comment

This holiday season, IKEA invites everyone to celebrate together at its annual Swedish Julbord on Friday, December 9, 2016 at participating stores nationwide**. In Sweden, a traditional Julbord celebration gathers family and friends to enjoy each other’s company during a lavish meal, created from both cultural and family traditions.

IKEA is inviting everyone to join in on the fun with an all-you-can-eat buffet featuring traditional Swedish fare. Tickets are available for only $16.99 per person / $4.99 for kids 12 and under, or at a discounted rate for IKEA FAMILY members ($12.99 per person / $2.99 for kids 12 and under).

“The Julbord buffet lies at the center of a classic Scandinavian holiday celebration,” says Patricia Meumann, IKEA Food Manager. “We invite everyone to celebrate and learn more about Swedish traditions over a delicious meal with family and friends.”

The IKEA Julbord menu includes***:

Assorted varieties of herring
Gravad lax with mustard sauce
Smoked salmon with horseradish sauce
Poached salmon
Hard boiled eggs with shrimp
Swedish cucumber salad
Red beet salad
Swedish potato salad
Christmas ham
Prinskorv sausages
Assorted cheeses
Meatballs with lingonberries
Braised red cabbage & apples
Mashed potatoes
Hard boiled eggs with shrimp
Red cabbage
Mashed potatoes
Jansson temptations
Crispbread, thin bread, softbread
Swedish rice pudding with almonds
Assorted desserts
Warm glögg
Coffee, tea, fountain beverages

Seating is limited, so those who are interested are encouraged to purchase tickets early at their local IKEA store. To locate and contact the nearest IKEA store for more details, including local seating times, visit the “Store Locator” page on http://www.IKEA-USA.com and enter your city/state or zip code. (Editor’s note: I found that our local Burbank, CA will be serving this meal – http://www.ikea.com/us/en/store/burbank/activities)

Those not able to make it to the event can still experience the Swedish tradition at home. Visit the Swedish Food Market in IKEA U.S. stores to purchase select items from the Julbord menu, including KÖTTBULLAR Swedish meatballs, or to explore, find and try ingredients for other Swedish recipes, such as marzipan candy.

Marzipan Candy

Ingredients & Supplies

MARSIPAN marzipan 200 g (7 oz.)
IKEA chocolate:
CHOKLAD LJUS milk chocolate 100 g (3.5 oz.)
CHOKLAD MÖRK dark chocolate 100 g (3.5 oz.)
CHOKLAD MÖRK 70% dark chocolate 100 g (3.5 oz.)
Optional: Caramel coloring

Directions

Form the marzipan into bite size shapes of your choice
Melt the chocolate in the microwave or on the stove top
Dip the marzipan one-bites in the chocolate and leave to dry
Optional: Play around with caramel coloring to make figures of your choice

*IKEA FAMILY is a benefits program that offers membership perks including special product discounts, sneak previews, free coffee and tea in the IKEA Restaurant, and more. Consumers can sign up for the free program online or in-store.

**IKEA Carson will not host a Julbord Party in 2016.

***Menu is subject to change due to product availability.

ABOUT IKEA
Since its 1943 founding in Sweden, IKEA has offered home furnishings of good design and function at low prices so the majority of people can afford them. There are currently more than 385 IKEA stores in 48 countries, including 42 in the U.S. IKEA incorporates sustainability into day-to-day business and supports initiatives that benefit children and the environment. For more information see IKEA-USA.com, @IKEAUSANews, @IKEAUSA or IKEAUSA on Facebook, YouTube, Instagram and Pinterest.

First-Annual SLO Beer Week Kicks Off This October

July 4, 2016 by evebushman Leave a Comment

The eye of the beer world will be on San Luis Obispo during this suds-soaked, weeklong celebration & exploration of the best craft beer in America. Tickets are officially on sale!

San Luis Obispo, California – Beer lovers rejoice: The first-annual SLO Beer Week—brought to you by the City of San Luis Obispo and ShareSLO—is coming to San Luis Obispo October 16-22, 2016.

Tickets are officially on sale at slobeerweek.com.

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The Central Coast, long a hotbed of craft beer creativity and innovation, will now play host to an annual celebration of the best brews and brewers from SLO and the throughout the entire beer-making nation.

“SLO Beer Week provides a showcase for beer lovers the world over to enjoy and experience not just the award-winning regional brewers in and around SLO, but also the best craft brewers from around the country,” says Holly Holiday, Event Producer. “Attendees will be able to meet and hang with these innovative brewers, throw back the best beer being made today—all the while indulging in SLO’s culinary wonders and soaking in its coastal sea air and warm sunshine.”

Throughout the week, dozens of breweries will be on hand throughout SLO, participating in a series of parties, dinners and events. The events include:

CollaBEERation (Sunday, Oct. 16)
Beer Fest kicks off with a Sunday Funday blowout party highlighting one of the coolest things about the beer industry: Brewer collaborations. In addition to showcasing some of America’s best beer collabs, this fete will feature a smorgasbord of food, as well a live music.

Beer Week Movie Night (Monday, Oct. 17)
Beer Week is proud to host the regional premiere of Craft: The California Beer Documentary at the historic Fremont Theatre in Downtown SLO. And yes, you’ll be able wash down your popcorn with awesome craft beer.

Beer Geek (Wednesday, Oct. 19)
Raise your glass—and your brew IQ—at this fun and educational seminar about all things beer, from the styles and methods, to the latest trends. After this sudsy immersion session, you’ll officially be a true Beer Geek. Guest may even register to take the Certified Cicerone Exam. Seating is limited and early registration is recommended.

SLO Thursday Night Farmer’s Market Tasting (Thursday, Oct. 20)
A party within the party that is SLO’s weekly Farmer’s Market, this tasting party will highlight 10 local breweries, local meats and cheeses and a live local band.

SOMM vs. Cicerone Dinner (Friday, Oct. 21)
Set in the historic Mission San Luis Obispo, one Master Sommelier and one Certified Cicerone will go head to head, and hand-select both wine and beer pairings for a four-course gourmet feast. This fun and educational event will prove, once and for all, that quality beer and wine do go well together!

The Best Of The Fest (Saturday, Oct. 22)
This Grand Tasting will feature the fest’s best beer, additional seminars, awards and of course delicious fare and funky local music.

Stay & Play
Visitors receive a 20 percent discount on SLO Beer Week tickets if they book a with San Luis Obispo hotel during the event. For more information please visitslobeerweek.com/lodging.

For more information on SLO Beer Week events, tickets and sponsorship opportunities please visit slobeerweek.com, or email mike@parkersanpei.com.

If you’re a member of the media and would like more information, or wish to attend SLO Beer Week, please email mike@parkersanpei.com.

ABOUT SLO BEER WEEK

SLO Beer Week attracts brew masters, Cicerones, beer enthusiasts, media, trade, foodies and tastemakers from across the globe to enjoy and study the world of hops through inspired panels and beer geek encounters and discoveries. When the discussion and tastings end, there’s plenty of time for exploring the beauty of the region, farm-to-table cuisine, music and art scene, the coast line and more. The first annual event will be held throughout the bucolic town of San Luis Obispo, CA, October 16-22, 2016. For more information or tickets, please visit: www.slobeerweek.com. Additional information about San Luis Obispo can be seen at:www.slobcity.org.

TAVERN ANNOUNCES 3rd ANNUAL “LOW COUNTRY BOIL” – A REGIONAL TRADITION FROM THE CAROLINAS ON JUNE 26

June 13, 2016 by evebushman Leave a Comment

Suzanne Goin and Caroline Styne Celebrate the One-Pot Summer Institution Inspired by

Chef de Cuisine Amy Deaderick’s Childhood in Coastal Southern Carolina

This summer at TAVERN, Suzanne Goin and Caroline Styne reprise their Low Country Boil – a wonderful regional tradition from the Coastal areas of the Carolinas. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond. On Sunday, June 26, this one-pot celebration of seafood bounty and local food culture will feature crawfish, crab legs, andouille sausage, potatoes and sweet corn, all served on newspaper at the center of the table, as is the local tradition.

As an added bonus, Charleston band Josh Roberts and the Hinges performs their South Carolina tunes, crossing ”folk mystery with country and blues emotion and electric guitar power” throughout the evening.

This night is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. Deaderick’s father regularly went out ‘shrimpin,’ bringing home pounds of shrimp to go with the piles of blue crabs the rest of the family dug out from the coastal marshlands. “My dad prepared the crab boil base and was painstakingly particular about the order of things. He was the only one allowed to touch the stock pot and to season the crab boil,” recalls Deaderick. “As the sky darkened, the back porch light would light up, the universal signal for all children to high tail it home. When we arrived home, we found newspapers carefully laid out on a plywood table top with sawhorses for legs, and we waited, now impatiently, for the boil to be done. Once it was ready, the boil was poured onto the newspapers and we devoured our daily catch. It was the most satisfying feast our hungry bellies could imagine.”

The prix fixe dinner includes Watermelon Salad, with Tomato, Mint and Feta; Charleston Style Shrimp and Grits with Caledonian Blue Prawns, House-Cured Tasso Ham and Pickled Green Tomato; and Carolina Seafood Boil with Crawfish, Crab Legs, Andouille Sausage, Potatoes and Sweet Corn, served with Amy’s House Fermented Hot Sauce. To complete the evening, guests will feast on a Southern dessert of Cornmeal Cobbler with Peaches and Buttermilk Ice Cream. Wine pairings curated by Caroline Styne and signature Tavern cocktails will also be featured. The dinner is priced at $65 per guest for menu only and will be served from 5 – 9 p.m. on Sunday, June 26, 2016. This is a ticketed event; reservations may be made by calling the restaurant at 310.806.6464. Credit card required.

“Low Country Boil” at Tavern Sunday, June 26, 2016

watermelon salad

with tomato, mint and feta

***

charleston style shrimp and grits with caledonian blue prawns, house-cured tasso ham and pickled green tomato.

carolina seafood boil with crawfish, crab legs, andouille sausage,potatoes and sweet corn.

chef amy’s house-fermented hot sauce.

***

cornmeal cobbler with peaches and buttermilk ice cream

65 dollars per person

Call 310.806.6464 to reserve

Sunday, June 26, 2016

5 – 9 p.m.

One night only in the Tavern Dining Room

This is a ticketed event; reservations may be made by calling the restaurant at 310.806.6464. Credit card required.

TAVERN

11648 San Vicente Blvd., Los Angeles, CA 90049

310.806.6464

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation’s 2016 Outstanding Chef winner Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c., and Tavern – and four marketplace restaurants – The Larder at Maple Drive, The Larder at Burton Way, The Larder at Tavern and The Larder at Tavern at the Tom Bradley International Terminal at LAX. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and beginning 2016 – comprehensive food services for the Hollywood Bowl. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

For complete Dinner Menus for Lucques, a.o.c. and Tavern,

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:

www.thelucquesgroup.com

or visit www.OpenTable.com

Morgan’s in the desert Announces Month-Long Alba White Truffle Celebration

November 19, 2015 by evebushman Leave a Comment

LA QUINTA, Calif. – 2015 – La Quinta Resort & Club’s signature restaurant, Morgan’s in the desert, dials up the heat December 1-30, 2015. Pull up a seat for the Alba White Truffle Festival celebrating the highly prized tuber – and gastronomical object of desire for its famous aroma, taste and aphrodisiac qualities – with a three course menu showcasing the coveted “diamond of the culinary world.” $99.00, person, excluding tax and gratuity. www.morgansinthedesert.com; +1 760 564 7600. Resort reservations start at $199.00, exclusive of resort fee; www.laquintaresort.com.

White Alba Truffle Festival

Long a seasonal showpiece of top toques, nowhere is the trifola d’Alba more treasured than chef Schmidt’s kitchen at La Quinta. The Alba White Truffle Festival puts Italy’s prized gem front and center with a repast fit for a king.

The three-course prix-fixe includes a rich Celery Root Risotto with Shaved White Alba Truffles and Infused Sea Salt followed by savory Pan Roasted Pheasant coddled in a Roasted Golden Chanterelle and Tigernut Gnudi Nest (crafted from Buratta cheese and tiger nut flour to enhance the earthy, nutty flavor combination) foiled with a light Truffle Emulsion Foam and Shaved White Alba Truffles. Nirvana hits a high note with a delicate White Truffle Honey Epoisse Brulee Fired Almond Tart finished with Sea Salt Caramel Comice Pear Sorbet. Prix-fixe $99.00/person, excludes alcohol and gratuity. Dishes are available a la carte ($49.00; $55.00, $12.00 respectively), wine pairing $19.00/person.