The historic Big Sur River Inn serves as the host and backdrop of one of the Big Sur Foragers Festival’s most popular events, the “Fungus Face-Off,” set for Saturday, Jan. 18, 2020.
Mesa Del Sol
Big Sur River Inn
The Face-Off at the River Inn, set under the oaks overlooking the Big Sur River, features celebrated local chefs competing for the best foraged dish, and will include food tastings, fine wines, craft beers, raffles, a silent auction and more.
This event sells out early, and tickets will be on sale through EventBrite starting July 2019.
The River Inn has a significant presence in Big Sur history and lore. The inn’s history goes back to 1888, when Jay Pheneger acquired a 160-acre parcel from the federal government and gave his name to the creek that bounds the River Inn on the south.
Homesteaders Barbara and Michael Pfeiffer bought the property, and in 1926, Michael, and Barbra’s son John took over the land on which the Big Sur River Inn now stands. The inn was opened in 1934 by his daughter Ellen Brown. She opened her living and dining rooms to the public and began serving hot apple pie, which is still served today and gave the place its first name, Apple Pie Inn. Lodging units were built and Big Sur’s first resort was established.
In 1943, Ellen’s sister, Esther Pfeiffer Ewoldson and her husband, Hans, took over the operation. Esther replaced her mother as Big Sur Postmaster and the Post Office was moved to the River Inn, situated where the front office of the motel is now.
With a lot of help, Hans built the General Store and lodging units 10 through 15. He rebuilt the dining room and “fixed it up fancy.”
The Pfeiffer and the Ewoldson families started a tradition at the Big Sur River Inn of fine food, excellent service, and warm hospitality. In 1988, the Perlmutter family, along with a small group of close friends, formed a partnership to carry on that tradition.
For the second year, the Big Sur River Inn extends its tradition of hospitality to host the Big Sur Foragers Festival.
The Foragers Festival has traditionally served as a fundraiser for the Big Sur Health Center. The community’s non-profit health center will receive the proceeds from the foraging events to continue to support the presence of local health care services in the Big Sur area.
The four-day festival affords Big Sur area restaurants the opportunity to host the culinary expertise of notable chefs, who will be preparing unique fare ranging from rustic to elegant, paired alongside the central coast region’s amazing selection of wine and beer.
In addition to the Fungus Face-Off, events will include:
Stay tuned for more details coming soon. For event details and venue information, visit www.bigsurforagersfestival.org.
NEW YORK (PRWEB) – Fromaggio™, an automatic cheesemaker that combines the technology from factory machines with the convenience of at-home cheesemaking has moved over to Indiegogo’s InDemand to continue accepting pre-orders. After quickly surpassing its funding goal in just three hours, fromaggio went on to raise $416,409 in total. Customers who missed the original campaign still have a chance to make authentic, healthy cheese at home with fromaggio by pre-ordering on InDemand.
Making cheese at home with fromaggio is simple and nearly effortless. An all-in-one, automatic home cheesemaker, fromaggio easily produces a variety of delicious cheeses. The appliance heats the milk, mixes, cuts the curd, drains the whey and even presses the cheese. This process results in more authentic, natural and healthier cheese than anything that can be bought in the grocery store. Fromaggio makes any kind of hard or soft cheese, from ricotta and mozzarella, to parmesan, cheddar and more. It can also make healthy yogurts, tofu and other foods by using it as a sous vide. It can take as little as 30 minutes to make fresh cheeses, such as mozzarella, or up to 48 hours for more complex hard cheeses. Users can remove the cheese and then age them if they desire.
“After living in Paris for over 15 years, I came back to the U.S., shocked to find people were still eating tasteless, artificial grocery store cheese. I knew this needed to change. People were missing out,” said creator Glen Feder. “When people taste homemade cheese made by fromaggio, they won’t ever go back to buying cheese from the grocery store. They will realize they are tasting real, authentic cheese for the first time. Our mission is to bring affordable, artisanal cheese to kitchen countertops everywhere.”
Fromaggio is easy to clean and maintain with its removable drain and preset cleaning mode. Programming is made easy with an LCD touch screen display. Fromaggio offers a mobile app, via Bluetooth connectivity, where users can control the machine, order ingredients, and customize and share their own recipes with others.
Fromaggio is currently available on Indiegogo for $299. For more information or to pre-order, visit pr.go2.fund/fromaggioigg.
The fromaggio brand proudly introduces a modern, sleek, easy-to-clean appliance that functions beautifully on a kitchen countertop. Fromaggio is on a mission to change the way the world creates and consumes cheese — a treasured, historic and one of the most processed foods. The brand’s primary goal is to enable and inspire consumers to make healthy, artisanal quality cheese easily and efficiently in their own home. To learn more, visit https://fromaggio.com.
Downtown, Los Angeles – Grab your eatin’ pants, Mother Cluckers! The good ol’ boys Partners Joshua Kopel and Executive Chef Sammy Monsour from South City Fried Chicken welcome guests to come experience the latest additions to the coop, which include New South City Fried Chicken Buckets, Boxes and Booze!
Implementing the vast repertoire of regional techniques and variations acquired throughout his life and travels, Partner and Executive Chef Sammy Monsour honors the rich tapestry of the people that make up the South while consistently maintaining the highest of standards in execution and preparation. Everything on the South City Fried Chicken menu is prepared to order, maintaining chef-driven quality with a farm-to-table concept utilizing the same local vendors as big sister restaurant, Preux & Proper. From the house-made pepper mixes and sauces, the use of Jidori chicken, an artisan approach to poultry farming, to the brioche buns from La Brea Bakery on the delectable Fried Chicken Sandwiches; no detail is too small to ignore.
So, get your cluck on with the all New South City Fried Chicken Boxes, which are sharable boxes of Fried Chicken that are even more delightful to eat! A mindful operation with meticulous attention to flavor, every piece of Fried Chicken begins with succulent Jidori chicken in a buttermilk brine and marinade for a minimum of 24 hours. When ready, the chicken is then dredged in the “stay crispy batter” before getting fried to perfection. The addition of the New South City Fried Chicken Boxes begins with the Chicken & Biscuit Box, comprised of four Low-Country seasoned chicken tenders or whole wings, along with a fluffy Cathead Buttermilk Biscuit made fresh in-house, then accompanied by a delicious Avocado Ranch and tangy Carolina Gold sauce to dunk and dip. Also, included in the New South City Fried Chicken Boxes are South City Fries, which are hand-cut skin-on Kennebec potatoes that are first blanched, then fried twice to secure a crispy exterior, and then seasoned with Low-Country boil spice and Chesapeake Bay style red remoulade. For a heap of sweet and savory, there is the Chicken & Waffles Box which is an ode to L.A.’s Roscoe’s House of Chicken and Waffles, featuring a cinnamon-sugar spice blend that hits four succulent chicken tenders or whole wings straight out of the fryer, and is then accompanied by two made-to-order crispy cornbread waffles, whipped butter and Vermont maple syrup. Next, head on a road trip with the Nashville Hot Box, where guests can crank up the heat on four chicken tenders or whole chicken wings, with a choice of the Hot, XXX, Reaper, Hellfire or CBD Sauce, along with cookout slaw, house pickles and Avocado Ranch. Go South and pick-up the New Orleans Box, featuring four Cajun spiced chicken tenders or whole wings served with a fluffy Cathead Buttermilk Biscuit, Cajun Fries, Mike’s Hot Honey and Louisiana Hot Sauce. Did someone say hot damn?!
Prepared for two to three hungry guests, each NEW South City Fried Chicken Bucket comes with a choice of sixteen whole wings or chicken tenders, along with a choice of seasoning including the Low-Country, a house signature blend of herbs and spices, the Cajun Spice, Jamaican Jerk or the Memphis Rib Rub. Every New South City Fried Chicken Bucket is also served with a choice of five dipping sauces including the Carolina Gold BBQ, Avocado Ranch, Red Remoulade, Mike’s Hot Honey and Sir Kensington’s Ketchup. There is also an optional “Treat Yo Self” upgrade that includes two Handmade Buttermilk Biscuits, Fries, Cookout Slaw, and House Pickles.
Not feeling the fowl? No problem as South City Fried Chicken now has you covered with three equally NEW delicious items that are most definitely “Not” Fried Chicken, starting with the Ham & Egg Biscuit, comprised of a handmade buttermilk biscuit, crispy Tar Heel country ham, fried Chino Valley egg and whipped butter. Alternatively, guests can sink their teeth into two vegetarian friendly options, beginning with the Cold BBQ Jack Fruit Sando, featuring pomegranate habanero BBQ, cookout slaw, cilantro, lime and jalapeño, or the New “Chicken Fried” Impossible Burger, a veggie burger so mouthwateringly delicious and adorned with baby iceberg, heirloom tomato, red remoulade, house pickles and cookout slaw. Any one of these meals would love the company of a side of Fried Pickles, featuring South City Garlicky-Dill Pickles deep-fried in a cornmeal crust and served with Pop’s Remoulade.
Do not forget to compliment all of this finger lickin’ savory with some delectable sweetness by enjoying South City Fried Chicken’s New Chocolate Shake made of stoneground Mexican chocolate and extra fancy whipped cream. Thirsting for something a little stronger? Guests of South City Fried Chicken can now wet their beaks by sipping on 80s retro themed cocktails at The Fountain, the latest cocktail bar project from the Artisanal Brewing Company, which is located in the back of Corporation Food Hall.
Packed with the finest flavors the South has to offer, down home cooking just got a lot pluckier at South City Fried Chicken!
South City Fried Chicken is located inside Corporation Food Hall and is open every Sunday through Thursday from 12:00 Noon to 10:00 pm, and every Friday and Saturday from 12:00 Noon to 11:00 pm. For more information, please visit www.SouthCityFriedChicken.com or call South City Fried Chicken directly at 213.278.0008.
Social Media: Follow South City Fried Chicken on Facebook and Instagram at @SouthCityFriedChicken
South City Fried Chicken
Corporation Food Hall
724 South Spring Street
Los Angeles, CA 90014
Beverly Hills, California – Join wineLA at the Peninsula Beverly Hills for STARS of Napa Valley Wine on March 13th, 2019. Come taste alongside approximately 30 of the Napa Valley’s finest wineries! Did you know that Napa Valley produces 4% of our wine in California, but 30% of our total wine dollars?! Napa Vintners hold a very special place on the world stage and they are coming to Los Angeles in full force!! All grape varietals will be showcased! Napa gives us not only some of the best wine, but also some of the greatest diversity in varietal and style! The Peninsula Beverly Hills will expect to welcome hundreds of wine enthusiasts to meet the winemakers and celebrate Napa Valley’s most coveted wines.
Among the elite list of wineries showcasing their most popular pours are: 1849 Wine, Alpha Omega, Barnett Vineyards, Bouchaine Vineyards, Hertelendy Vineyards, Venge Vineyards, Frank Family Vineyards, Hesperian Wines, Kale Wines, Michael Mondavi Family Estate, Miner Family Winery, O’Connell Family, Teachworth Napa Valley, TOR, Trinitas Cellars, VGS Chateau Potelle, Yount Ridge Cellars, Emerson Brown Wines, Staglin Family Vineyard, Burgess Cellars, Newton Vineyard, Hestan Vineyard, Cliff Family Winery + many more!
In addition to the wineries confirmed to attend wineLA’s annual STARS of Napa Valley Wine event, tickets will include an elegant assortment of tray-passed hors d’oeuvres, and a number of lofty auction items to bid on with 100% of the auction revenue donated to The T.J. Martell Foundation, funding children’s cancer research at Children’s Hospital Los Angeles.
Master of Wine Dinner with TOR Wines hosted by Matt Deller M.W. 5:30PM VIP+ tickets can be purchased for $250. VIP admission begins at 6PM: Advanced tickets for the VIP experience may be purchased for $175 per person and will be $225 a t the door. The VIP experience features an Older Vintage Tasting, dinner buffet & gift bag. G eneral admission begins at 7PM: A dvanced tickets are $ 95 and will sold for $125 at the door. General Admission includes the unlimited wine tasting alongside tray-passed appetizers, silent auction, and cheese and dessert after party.
Tickets –> https://www.winela.com/stars-of-napa-valley
wineLA is about enhancing the wine culture of Los Angeles one event at a time. To do so, wine must be in rhythm with food, fashion, and music, while also reflecting the geography, architecture and atmosphere of centers of interest. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, rooftops, gardens, and magical views. We are a part of the LA lifestyle, the wine lifestyle, and we celebrate the people, the places and the passion!
About Napa Valley Vintners
wineLA has partnered with the Napa Valley Vintners to present THE BEST IN THE BUSINESS! All grape varietals will be showcased; From Bubbles to Sauvignon Blanc and Chardonnay and red wines that run the gamut such as: Merlot, Cabernet, Petite Verdot, Zinfandel, Meritage Blends and Rhone varietals such as Syrah and Grenache – Napa offers not only some of the best of California, but also some of the greatest diversity.
About The T.J. Martell Foundation
A silent auction containing many collectable and large format wines 100% benefits The TJ Martell Foundation, the music industry’s largest foundation funding innovative medical research focused on finding cures for children’s leukemia, cancer and AIDS. The Foundation sources and supports early-stage research projects aimed at developing more effective clinical treatments for patients who otherwise might not be supported. Learn more at tjmartell.org.
About Peninsula Hotel
The only AAA Five Diamond and Forbes Five Star-rated hotel in Southern California every year since 1993, The Peninsula Beverly Hills offers 194 guest rooms, including 38 suites and 16 private villas, nestled among lush tropical gardens in the heart of Beverly Hills. The Peninsula is located at the intersection of Wilshire and South Santa Monica Boulevards and within comfortable walking distance from the legendary Rodeo Drive.
Sitting in the surgical waiting room at Henry Mayo Newhall Memorial Hospital (long story, but all is well now) I had finally moved from scrolling through Facebook to leafing through magazines when a decent–sized bookshelf caught my eye and the name on one cover grabbed my attention: Ruth Reichl.
Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life, a cookbook published in September 2015. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. (read more here)
The book that I picked up, Tender at the Bone, was originally published in 1998 but nothing in this memoir is dated. I think that Reichl’s early childhood through young adult shows that she was predestined for a career writing, reviewing and studying food.
Tender at the Bone, Growing Up At The Table
- The characters that Reichl shares with her readers are both wildly interesting and endearing. I found them three-dimensional and could easily picture whom I would cast if the book were made into a film. From the mother that could inflict food poisoning as routine to the home cooks and chefs that would later shape Reichl’s life. They were a colorful bunch. Or at least the way that Reichl sees them made them colorful.
- After each chapter Reichl shares a recipe from that section of her life. So not only did I find her characters three dimensional, they were paired with scents and flavors I could also imagine.
- I was amazed at her path, and the many zig zags she took, and yet not amazed when she landed squarely in a business she was so perfectly equipped for.
- Reichel’s writing is, without a doubt, talented. Each chapter, and the people you meet as Reichl meets them, will make you smile and ponder a little.
- So, what did I do when I was finished with the book? I ordered her wine book (well, she is credited as the editor and writing the intro and that’s good enough for me) : History in a Glass – Sixty Years of Wine Writing from Gourmet.
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
RUTHERFORD, Calif. (PRWEB) – Synonymous with wine country cuisine, The Restaurant at Auberge du Soleil, Napa Valley’s first fine-dining restaurant, has received its 13th consecutive Star rating from the Michelin Guide San Francisco, Bay Area & Wine Country. The internationally recognized rating Guide is one of the most universally respected culinary authorities of fine dining. In its 13th edition, the 2019 Guide rates Auberge du Soleil among the top restaurants in the San Francisco Bay Area and Northern California Wine Country, one of the leading travel and culinary destinations in America.
Renowned for its commitment to sourcing ingredients from neighboring farms and purveyors, Mediterranean-inspired seasonal dishes, an award-winning international wine cellar, and spectacular vista views, The Restaurant has attained a rich legacy as a “must experience” stop along any culinary journey to Napa Valley. In addition, The Restaurant has received a Star award every year since Michelin began publishing the San Francisco Bay Area and Northern California Wine Country edition.
“At Auberge du Soleil, we have a passion for all things culinary,” said George Goeggel, Managing Partner of Auberge du Soleil. “We want to know what’s in season; where the ingredients came from; and how Chef Curry and his team will interpret them on the plate. This genuine interest provides a natural entrée for connecting with our guests, most of whom also share our food-obsession. We are deeply honored to receive our thirteenth consecutive Star from the Michelin Guide which essentially recognizes our team for doing what they love and sharing it with others.”
Robert Curry has served as Executive Chef at Auberge du Soleil since 2005. Widely considered a landmark among California wine country restaurants, Auberge Du Soleil is dedicated to maintaining the culinary traditions of both Napa Valley and France. Curry’s Mediterranean-inspired dishes showcase peak seasonal ingredients sourced from a range of local and regional purveyors and farmers with whom Curry has developed long-standing relationships.
Executive Pastry Chef Paul Lemieux has led the pastry team at Auberge du Soleil since 2003. His finely crafted work is evident in the exquisite seasonal desserts he creates including delectable house-made chocolate, involving sourcing cacao beans from select international farms and carefully roasting and refining the chocolate in small batches in the hotel’s pastry kitchen.
The Restaurant’s menu items are complemented by pairings from an award-winning wine list. The 15,000 bottle cellar of domestic and international selections is curated by Wine Director, Kris Margerum. The Restaurant’s wine program has consistently received Wine Spectator’s Best of Award of Excellence for the past 20 years.
The Restaurant at Auberge du Soleil is open daily for breakfast (served from 7:00am to 11:00am), lunch (served from 11:30am to 2:15pm) and dinner (from 5:30pm to 9:30pm). Brunch is available on the Saturday and Sunday from 11:30am to 2:15pm. For reservations, please call 800-348-5406 or reserve online.
The Restaurant, along with the casual Bistro and Bar, are open to the public, and serve as cornerstones for Auberge du Soleil, a Forbes Five Star hotel and a long-standing member of Relais & Châteaux, the most prestigious collection of small luxury hotels and restaurants in the world. Inspired by the relaxed sophistication of the South of France, and infused with California soul, Auberge du Soleil provides the quintessential Napa Valley adult getaway. The hotel consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the World’s Best Hotels by Travel + Leisure, Condé Nast Traveler and other influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil.
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and the exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts. The hotel consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email email@example.com.
About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014.
About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each Auberge property possesses a unique individuality, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. Properties in the Auberge Resorts Collection include: Auberge du Soleil, Calistoga Ranch and Solage, Napa Valley; Esperanza and Chileno Bay, Los Cabos, Mexico; Hotel Jerome, Aspen; Malliouhana, Anguilla; Nanuku, Fiji; Madeline Hotel and Element 52, Telluride, Colorado; Hacienda AltaGracia, Costa Rica; Mukul, Guacalito, Nicaragua; Mayflower Inn & Spa, Washington, Conn.; White Barn Inn, Kennebunk, Maine; Vanderbilt Hotel, Newport, R.I.; Grace Santorini and Mykonos, Greece; Auberge Beach Residences and Spa, Fort Lauderdale; The Lodge at Blue Sky, Park City, Utah (opening Spring 2019); Bishop’s Lodge, Santa Fe, New Mexico (opening Summer 2019); Mauna Lani, Hawaii (opening late 2019); Commodore Perry Estate, Austin; and Susurros del Corazon, Punta de Mita, Mexico (opening 2020), with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts.
PASO ROBLES, Calif. (PRWEB) – The Garagiste Wine Festival, which was named America’s Best Wine Festival by USA Today, returns February 8th – 10th to Solvang, which was named One of America’s 10 Best Small Historic Towns by USA Today. Tickets are now on sale.
This marks the seventh year that the Garagiste Festival: Southern Exposure has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California.
“America’s best wine festival meets one of America’s best historic small towns for the seventh year in a row…what could make for a better wine country weekend?” said Garagiste Festival Co-founder Doug Minnick. “There is a special place in our hearts for Solvang, and for the amazing small production winemakers who pour at this venue. Solvang, and the beautiful Veteran’s Memorial Hall, lend such a charming and intimate setting for attendees to chat and taste with the winemakers and owners who will be pouring their hard-to-find wines. We love the diversity of the wines poured here, with multiple micro-climates, grape varieties and innovative blends represented.”
Over 40 winemakers from Santa Barbara County and across California converge at Solvang’s Mission-style Veterans’ Memorial Hall to pour over 150 wines over three days of events which include the continuation of the festival’s ‘Original Garagiste’ seminars, moderated by Garagiste Festival Co-founder and KRUSH radio host, Stewart McLennan, and, this year, featuring Central Coast winemaking legend Ken Brown of Ken Brown Wines.
“We are proud to lead off our main event with a one-on-one discussion and tasting with Ken Brown – a true original ‘garagiste’ many years before micro-production winemaking became a movement,” said McLennan. “Ken was one of the first to recognize the cool climate potential of this region back in the 70s and to craft delicious wines from Pinot Noir and Chardonnay right here in Santa Barbara. We are looking forward to an informative and inspiring conversation as we taste some of his delicious wines.”
Brown, whose Ken Brown Wines focuses on very small lots of Pinot Noir from the finest vineyards of Sta. Rita Hills, is recognized as one of Santa Barbara County’s pioneering winemakers and innovators. Not only was he among the first vintners to realize the tremendous promise for Pinot Noir and Chardonnay in Santa Barbara County, but he was also the first winemaker to introduce the Syrah grape, as well as Pinot Gris and Pinot Blanc, to the region. He was founding winemaker at Zaca Mesa Winery and spent 20-years at Byron Vineyard and Winery which later sold to the Robert Mondavi family. In this seminar, attendees will learn how he helped shape the Santa Barbara wine scene and why he ultimately returned to small-lot winemaking.
The Garagiste Festival: Southern Exposure 2019 kicks off on Friday, February 8th from 6:30-9:00pm with the very popular “No Repeats, Rare & Reserve,” where attendees can get up close and personal with the winemakers as they share limited Club Only, Library and Pre-Release bottles and Barrel samples, and enjoy a BBQ buffet from local favorite Tim’s BBQ. On Saturday, the seminar with Ken Brown, “Original Garagistes: A Deep Dive & Tasting,” runs from 11:00 am – 12:30 pm and includes a Wine Country boxed lunch (VIP/Weekend pass ticket holders only). The day continues with the main event, the Grand Tasting, from 2-5pm showcasing over 40 winemakers pouring 150+ wines and 20+ unique varieties. All tickets include unlimited tastes, complimentary cheese and charcuterie and a souvenir Stolzle crystal wine glass – plus a Silent Auction full of enticing wine packages which benefits The Garagiste Scholarship at Cal Poly. On Sunday, Garagiste Passport Day returns, offering discounts and special offers to festival attendees at area wineries.
The festival also announced that it will return to Sonoma California for its 2nd Annual Sonoma Garagiste Festival the weekend of April 13, 2019. Said Minnick: “We are very excited to return to Northern California in April. The reception we received last year was fantastic and we already have an exciting group of No Cal micro-production wineries signed up. Stay tuned!”
Dubbed “tasting nirvana”, ‘strange and wondrous’, and “one not to miss” by the LA Times, the Garagiste Festival is renowned for its renegade spirit, passionate winemakers, handcrafted wines and rules-breaking, ‘no snobs allowed’ ethos. Launched in Paso Robles in 2011, the festival features the wines of commercial garagiste* winemakers who make under 1500 cases at festivals across California, including Solvang, Sonoma, Los Angeles and Paso Robles. Over 350 different wineries have poured over 3,000 wines for over 10,000 wine lovers at Garagiste Festivals since inception and the festival has raised over $125K in support of The Garagiste Scholarship at Cal Poly.
For full Garagiste Festival: Southern Exposure 2019 schedule details, go to http://californiagaragistes.com/2019-syv-fest/
Tickets are very limited and Garagiste Festivals always sell out. To buy tickets, go to: https://bit.ly/2Bcs0ck. For breaking festival news and special discounts, sign-up for our free newsletter, The Dirt at http://garagistefestival.com/sign-up/ or follow us on Twitter (@GaragisteFest) or Facebook.
Among the over 40 winemakers already scheduled to pour are:
Ascension Cellars, Bodega de Edgar, Bolshoi Family Wines*, Cloak & Dagger Wines, Copia Vineyards, Cordon Wines, Cutruzzola Vineyards, D. Volk Wines, Dascomb Cellars, Hoi Polloi Winery, Kaleidos Winery, Kimsey Vineyards*, Lepiane Wines, Metrick Wines, Montemar Winery, RF Fine Wines*, Ryan Cochrane Wines, Sycamore Ranch, Temperance Cellars*, Tercero Wines and Westerly Wines.*
*First time pouring at the Solvang Festival.
AEB, California Winery Advisor, City of Santa Ynez Valley, Digital Dogma, Distinctive Glassware, ETS Laboratories, Farm Credit West, Glenn Burdette, G3 Enterprises, Hamlet Inn, The Hanover Insurance Group, House of Copper, Laffort U.S.A., mWEBB Communications, Wine Industry Insight, Wine Reach App, WiVi Central Coast Conference & Tradeshow.
For sponsorship info, email info(at)garagistefestival.com.
About The Garagiste Wine Festival
The Garagiste Wine Festival (http://www.garagistefestival.com), named the ‘Best Wine Festival in the US in 2018 in USA Today’s 10Best Readers Choice Awards, is the first and only wine festival dedicated to the undiscovered and under-recognized American artisan ‘garagiste’ producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Founded by fellow garagistes Stewart McLennan and Douglas Minnick, the Garagiste Festivals are committed to discovering the best and most innovative limited-production winemakers and promoting and showcasing them to a broad audience of discerning wine consumers. In addition to its flagship annual festival in Paso Robles, CA, the Garagiste Festival line-up includes Garagiste Festival: Southern Exposure, featuring Santa Ynez Valley garagistes; the Garagiste Festival: Urban Exposure, in Los Angeles; the Garagiste Festival, Northern Exposure, in Sonoma; winemaker dinners, a newsletter, garagiste profiles and more.
In addition to being named the US’ Best Wine Festival, the Garagiste Festival was named one of the ‘Top Nine Incredible Epicurean Vacations’ in the world by ABC News, * “one of the premier wine events of the year,” by the LA Times and “Best Festival” by Sunset Magazine’s ‘Best of the West.’ The festivals are produced by Garagiste Events, a non-profit dedicated to furthering the education of future winemakers and those training for employment within the wine industry. Proceeds from the festivals support the Garagiste Festival Scholarship fund of the California Polytechnic State University at San Luis Obispo Wine and Viticulture Department.
*Garagistes (garage-east) is a term originally used in the Bordeaux region of France to denigrate renegade small-lot wine makers, sometimes working in their “garages” (anything considered not a chateau), who refused to follow the “rules,” and is now a full-fledged movement responsible for making some of the best wine in the world. The Garagiste Festivals were the first to shine a light on the American garagiste winemaker in 2011.
Paso Robles, CA – Tickets for Paso Robles Wine Country’s marquee events are on sale at www.pasowine.com. The annual celebration of Paso’s heritage variety, Vintage Paso: Zinfandel Weekend is scheduled for March 15-17, 2019. Paso Robles’ signature wine event, the Paso Robles Wine Festival celebrates its 37th year on May 16-19, 2019. Now is the time to plan, for Paso Wine, in 2019.
Vintage Paso: Zinfandel Weekend begins on Friday, March 15 with Zinposium, a Zin-focused seminar in downtown Paso Robles at the Paso Robles Inn Ballroom. Moderated by iconic winemaker, Neil Collins, owner and winemaker of Lone Madrone, a panel of winemakers will discuss dry farming Zinfandel and Zin blended wines. This seated tasting is guaranteed to be educational and entertaining.
In the evening, the ballroom transforms into a lounge atmosphere for Z After Party. Join up to 20 Paso wineries for a savory walk-around Zinfandel tasting, complemented by a fantastic selection of desserts and live jazz. This intimate tasting is sure to sell out with 80 seats for Zinposium and 175 tickets for Z After Party. Advance purchase only.
Zinfandel Weekend continues on Saturday, March 16 and Sunday, March 17 with more than 100 wineries holding their own individual events throughout Paso Robles Wine Country. Visit www.pasowine.com to search by winery, activity or day to plot a course for Zin.
The Paso Robles Wine Festival returns May 16-19, 2019 with the 37th annual celebration of everything Paso Robles wine. Wine Fest kicks-off Thursday, May 16, 2019 with Winemaker Dinners, each featuring multiple winemakers at the table with their wines paired with the cuisine of two iconic Paso Robles restaurants, Thomas Hill Organics and The Hatch. On Friday, May 17, RESERVE delights a limited gathering of wine and food lovers with Library, Reserve, White/Rosé, and Barrel Sample wines, complemented by fresh and local gourmet bites.
The following day, Saturday, May 18, begins with a Winemaker Seminar. The topic is under wraps for now but promises to be a fun discussion and tasting. The day culminates with the Wine Festival Grand Tasting in the Paso Robles Downtown City Park. This unique outdoor tasting features 70+ wineries arranged by “regions” (Bordeaux-style, Rhône-style, Zinfandel, Burgundian-style, Italian varieties, and Other Wild Wines) with wineries pouring their best. In the picnic area and gazebo, live music will provide the perfect atmosphere to enjoy a beautiful summer day sipping Paso Robles wines.
Back by popular demand, the 2019 Wine Festival will feature complimentary food tasting from the region’s best chefs and caterers. Visit www.pasowine.com often to see updates on who will be sampling their delicious creations. Creativity abounds with the return of a limited lineup of handpicked artisan merchants. These entrepreneurs will offer a selection of unique local and wine country themed products.
Sunday, May 19 of Wine Festival weekend encourages people to travel beyond the Park to explore more than 100 winery events throughout the weekend including winemaker dinners, live music, barrel samples, and so much more!
Vintage Paso: Zinfandel Weekend, March 15-17, 2019
- Zinposium Seminar – $40
- Z After Party – $40
- Combo: Zinposium Seminar & Z After Party – $70
- Tickets available here – https://pasowine.com/events/vintage-paso-zinfandel-weekend/
37th Annual Paso Robles Wine Festival, May 16- 19, 2019
- Winemaker Dinners – Thomas Hill Organics ($125), The Hatch ($100)
- Combo: Friday, RESERVE & Saturday, Grand Tasting, Early Entry – $145 ($135 until March 15)
- RESERVE only – $90
- Saturday, Grand Tasting, Early Entry (12 p.m.) – $90 ($80 until March 15)
- Saturday, Grand Tasting, General Admission (1 p.m.) – $70 ($60 until March 15)
- Winemaker Seminar (10:30 a.m.) – $25
- Designated Driver (Grand Tasting, 1 p.m.) – $25
- Locals Only Ticket (1 p.m.) – $50 (until March 15)
- Early Bird Pricing applied to Combo, Early Entry or General Admission Tickets only, with $10 savings
- Early Bird Offer and Locals Only Ticket Expires March 15, 2019
During Paso Robles Wine Country event weekends, visitors and locals alike are encouraged to travel beyond the park to visit the more than 100 wineries that host special activities including winemaker dinners, food pairings, barrel tastings, winery and vineyard tours, and much more. Visit www.pasowine.com to plan a complete Paso Robles Wine Country experience, including lodging, restaurants, transportation, and more things to explore.
ABOUT PASO ROBLES WINE COUNTRY ALLIANCE
The Paso Robles Wine Country Alliance represents wineries, growers and businesses in Paso Robles Wine Country. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is California’s third largest wine region. It encompasses more than 40,000 vineyard acres and 200 wineries. For more information, visit www.pasowine.com. @PasoRoblesWine, @PasoWine (Insta), #PasoWine, #VintagePaso, #PasoWineFest
(SANTA YNEZ VALLEY, Calif.) — An additional week and a fresh mix of participating restaurants, wineries, and lodging options promises to make the 2019 Santa Ynez Valley Restaurant Weeks the best yet.
Set for Jan. 27-Feb. 10, the 2019 Santa Ynez Valley Restaurant Weeks returns for a ninth consecutive year by once again enticing food lovers from near and far with special pricing and the same farm-to-table fare that has long made this Central Coast wine country destination a haven for foodies. For just $20.19, all are invited to savor specially curated three-course tasting menus from the Valley’s top dining establishments.
The most noticeable difference this year, though, is that the Santa Ynez Valley’s annual celebration of local food has been extended from one week to two at the request of diners and restaurateurs alike.
“We continually heard from local restaurants and from diners that the only way to improve Santa Ynez Valley Restaurant Weeks is to offer more of it,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The event has been successful from year one, expanding well beyond what can be fit into just one week. It is exciting to continue to see it grow.”
Blessed with an abundance of imaginative local chefs, deep agricultural roots, and a collaborative culinary scene, dining in the fertile Santa Ynez Valley is an attraction all to itself and a perfect pairing with the region’s world-class wines. The region’s cuisine is unique and diverse, ranging from traditional Scandinavian feasts to contemporary and innovative fare.
Representing each of the Santa Ynez Valley’s six distinct communities, 32 restaurants will participate in Restaurant Weeks in 2019. In addition to the offerings of the Valley’s restaurants, many Santa Ynez Valley wineries will offer wine and small bite pairings in their tasting rooms for $20.19. And special lodging deals are available at hotels throughout the Valley.
Dates of participation vary by establishment, but this year’s list of participating restaurants, wineries, and lodging properties includes:
The Ballard Inn & Gathering Table, 2436 Baseline Ave., 800-638-2466
Campfire Café at Flying Flags RV Resort & Campground, 180 Avenue of Flags, Buellton, 805-688-3716
Figueroa Mountain Brewing Co.,45 Industrial Way, 805-694-2252
Firestone Walker Brewing Co., 620 McMurray Rd., 805-697-4777
Hitching Post II, 406 E Hwy 246, 805-688-0676
Industrial Eats, 181 Industrial Way, 805-688-8807
La Tequila Mexican Restaurant, 35 W. Highway 26, 805-697-7776
Santa Ynez Valley Marriott, 555 McMurray Road, 805-688-1000
Full of Life Flatbread, 225 Bell St., 805-344-4400
Norman, 9150 US Highway 101, 805-344-0080
Pico at The Los Alamos General Store, 458 Bell St., 805-344-1122
Plenty on Bell, 508 Bell St., 805-344-3020
Valle Fresh, 380 Bell St., 805-865-2282
The Lucky Hen Larder, 1095 Meadowvale Rd., 805-691-9448
S.Y. Kitchen, 1110 Faraday St., 805-691-9794
Trattoria Grappolo, 3687 Sagunto St., 805-688-6899
Willows Restaurant & Bar, 3400 E. Highway 246, 805-686-0855
Cecco Ristorante, 475 1st St., 805-688-8880
First & Oak, 409 1st St., 805-688-1703
Fresco Valley Café, 442 Atterdag Rd., 805-688-8857
Hill Haven Provisions, 448 Atterdag Rd., 805-691-9025
Hummingbird Restaurant, 453 Atterdag Rd., 805-403-7100
Leonardo’s Ristorante, 632 Alamo Pintado Rd., 805-686-0846
Los Arroyos Mexican Restaurant & Take Out, 1992 Old Mission Dr., 805-693-2994
Mad & Vin at The Landsby, 1576 Mission Dr., 805-688-3121
River Grill at The Alisal, 150 Alisal Rd., 805-688-7784
Root 246, 420 Alisal Rd., 805-686-8681
Solvang Brewing Co., 1547 Mission Dr., 805-688-2337
Succulent Café Wine Charcuterie, 1555 Mission Dr., 805-691-9444
Toscana Pizzeria, 485 Alisal Road #163, 805-697-7445
Alma Rosa Winery, 181-C Industrial Way, Buellton, 805-691-9395
Hitching Post Wines, 420 E. Highway 246, Buellton, 805-688-0676
Kalyra Winery, 343 N Refugio Rd., Santa Ynez, 805-693-8864
Loring Wine Company, 201-B Industrial Way, Buellton, 805-691-1300
Pence Vineyards & Winery, 1909 W. Highway 246, Buellton, 805-735-7000
Roblar Winery & Vineyards, 3010 Roblar Ave., Santa Ynez, 805-686-2603
Sunstone Winery, 125 N. Refugio Rd., Santa Ynez, 805-688-9463
Flying Flags RV Resort & Campground, 180 Avenue of Flags, Buellton, 805-688-3716
Hampton Inn & Suites Buellton/Santa Ynez Valley, 600 McMurray Rd., Buellton, 805-686-1555
King Frederik Inn, 1617 Copenhagen Dr., Solvang, 805-688-5515
The Landsby, 1576 Mission Dr., 805-688-3121
New Haven Inn, 271 Alisal Rd., Solvang, 805-618-8541
Pea Soup Andersen’s Inn, 51 E. Highway 246, Buellton, 800-732-7687
Santa Ynez Inn, 3627 Sagunto St., Santa Ynez, 805-688-5588
Sideways Inn, 114 E. Highway 246, Buellton, 805-688-8448
Santa Ynez Valley Restaurant Week menus do not include tax, tip, or beverages, and reservations are strongly encouraged. For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and dining hours, visit www.DineSYV.com.
About the Santa Ynez Valley:
Barely two hours from Los Angeles and a scenic four-hour drive from San Francisco, the Santa Ynez Valley feels worlds apart from both. With six distinct communities encompassing everything from classic California wine country to Northern European traditions to the very best of the Old West, the Santa Ynez Valley is home to endless possibilities. Here in and around the towns of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez and Solvang visitors will find more than 100 wineries, incredible food, special events and a unique, rich heritage. For more information, including a complete listing of wedding venues, restaurants, wineries, tasting rooms and events, go to VisitSYV.com.
First off, thanks go out to the California Restaurant Association, sponsor of the expo, for an amazing job bringing in so much restaurant talent to the Western Foodservice and Hospitality Expo 2015.
My fave discoveries are listed down below. But for those that only have a couple of minutes see our YouTube slide show and check out this award-winning news I received after the close of the show:
The Winners of the People’s Choice Awards for the Innovative New Product Gallery were announced today at the Western Foodservice & Hospitality Expo, being held at the Los Angeles Convention Center. Thousands of attendees voted for their favorite products. The Overall Winner was Fresh Origins for their Unique Flower Buds are succulent, juicy and salty. The 1st Place Runner Up was Spindrift for their fresh squeezed seltzer cans – cucumber, lime and grapefruit; and The 2nd Place Runner Up was Menuvative for their Tablet Menus. The winner of the Best New Product in the Food Trends Experience was Yummy Baking for their Gourmet Dessert Cups and Bites. In addition, Annie Doung, Strategic Buyer, Panda Restaurant Group, Rosemead, CA, won a $500 shopping spree on the show floor.
There was a lot to learn from all of the classes offered at the show. I attended: The Women’s Entrepreneur’s Circle; BYOB – Build Your Own OUTstanding Business – The Secret Sauce for Making your Business Stand OUT; LEADERChoice – The Four Essential Ingredients of Successful Leaders; What’s Hot and What’s Not in Social Media and an awesome round up of some of the latest food trends in a brief meeting called Pitch the Press that I think readers would be most interested in.
Pitch the Press
Borges USA – Caters to the Mediterranean lifestyle with Star olive oil from Southern Spain and salad dressings.
Fresh Origins – Their unique eatable flowers are newly enhanced with their latest product, Flower Buds, that have visible water crystals giving the flower both a juicy and salty flavor. Perfect for fine-dining chefs and plate presentation.
Heineken USA – Introduced a new “BrewLock Draught Beer System” that has 100% yield and reduces foam problems.
HotSchedules – A mobile app for employees to check their schedules; works for restaurants, retail and hospitality industries. This management program promises to be 75% faster than any existing programs.
Karoun Dairies – Mediterranean cheese, dairy products, yogurt, yogurt spread, yogurt drinks with probiotics and more.
Leafware – Really cool looking trays made from all natural fallen palm leaves for one-time use that can be branded with your logo.
O Olive Oil – Fruit cut cold pressed 100% Extra Virgin Olive Oil and vinegars, located in the heart of wine country between Napa and Sonoma.
OtaJay Japanese – Komachi sauces found at Benihana restaurants.
SociaReach – This “organic social marketing program” is available for the customer to post on Facebook while dining, and then pushed through Yelp if favorable review. A tablet is provided in the restaurant for instant check ins and likes. Customer gets an emailed thank you afterwards.
Superior Farms – An American-based company now specializing in lamb bacon for use in salads and sandwiches. Available nationwide. (We tried it, not as greasy, a bit gamey, 100% tasty.)
Tap it Brewing – Located in San Luis Obispo, Tap it Brewing has its own hop farm and makes up to 3 batches per year. Their current big seller is called Snafu.
TossWare – Crystal clear upscale disposable and recyclable plastic drink ware priced between .60 and $1.25 each. The rep said that their glasses have a better “mouthfeel” than their competitors.
Uppercrust – From Toronto, Canada we got KILLER Nutella products; we know because we tried them. A beignet filled with Nutella was one, as well as Nutella filled vanilla and chocolate cookies. At press time we have a tray of Nutella brownies just itching to be sampled.
Vessi – A charging station that comes with remote hand-held units that have various cords for different smart phones. A patron exchanges an ID card for its use. Avoids guests searching for outlets, overuse of outlets, guests sitting on floors near outlets…very cool.
WorkPop – A website-based hiring platform company, based in Santa Monica, that is free for restaurant owners to post their available jobs.
Wunder Bar – From bar guns to pizza sauce dispensers, Wunder Bar dispenses multiple pre-measured pours from one spot.
Samosa King – An add-in to our press event, the owner of this company shared her love of cooking samosas as a child. She uses all hand ground spices and “nothing from the market.”
The Food Trends Experience is a tasting adventure providing direct access to product, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, and more! Presented within the Show, the Food Trends Experience is your fastest and most convenient way to see, taste, discover and learn about the culinary innovations that will inspire creative and fresh menu ideas, delight customers and drive profits.
A few of the companies participating in the Food Trends Experience (The ones I was able to check out or try a sample are in bold below)
A.I. Foods Corporation
Amay’s Bakery & Noodle Co., Inc.
Edibles by Jack
Kraft Lifeway Foods Inc.
Neostar USA LLC
O Olive Oil
San Diego Pretzel Company
Sparrow Lane Artisan Vinegar & Oil
Tasted and loved (Besides those I’ve already mentioned.)
Agstandard Smoked Almonds, Primitive Feast (samoosas), Coconut Bliss (extra creamy coconut ice cream), LA Baking Co., Savour Kitchen spice blends, Kradjian Importing Co. (flavorful olives and dolmas), Yanni Grilling Cheese, Prince Waffles authentic Belgian cuisine, French Confection Bakery, Lilly’s Hummus, Demitri’s Bloody Mary Seasoning, Honey Smoked Fish Company (great salmon and fun video), Taisetsu sake, Glossop’s Premium Bar Syrups (interesting flavors like Lemon Lavender and Smoked Sugar),Torani (look for NEW syrups for blended coffees, etc.), Imurya’s Mochi Coconut Cream Frozen Dessert (especially the Salted Caramel and Yuzu Citrus), Fresh Origins (herb, fruit and flower crystals to put on the rim of a cocktail or over a dessert, and beautiful edible flowers including the new salty and sweet Flower Bud), Fresh Noodle (a wide array of “custom” ramen), Popkoff’s Dumplings, Bridgford (beautiful bread cones for food displays), Fosselman’s Ice Cream, LA International Wines (we sampled a few nice blends from Baja, CA) and KomBucha Dog beer brewed from teas adorned with labels with rescue dogs.
Although I didn’t do a lot of beer-imbibing, a partial list of 2015 participating brewers, brought to you by the California Craft Brewers Association, included:
Trumer Pils Brewery
Tap It Brewing Company
The Dudes Brewing Company
Mad River Brewing Company
Dust Bowl Brewing Company
Three Weavers Brewing Company
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com