Vintage Eve Circa 9/2016: Discoveries at the Western Foodservice and Hospitality Expo

September 17, 2019 by evebushman

This is only my second year at the Western Foodservice Show and Expo and I always look forward to the educational seminars provided as well as being introduced to the latest in all things related to food service.

Walking the Floor

I ran some early press releases for readers to know what to expect. One was the addition of the new Sabor Latino Pavillion. The favorites I’ve listed below got my attention but you should also check out the full list of Exhibitors, Special Events and the New Product Showcase.

Favorites this year included: Six One Nine Vodka infused with Rose Petals, Honey Smoked Fish (salmon), all of the non-spirit based drinks from Premium Blend like an agave wine-based tequila, Macaccino roasted Maca blend health benefits over coffee, Coconut Bliss non-dairy frozen dessert, Morelloforni 90-second pizza oven, Jack’s Catch brand crabmeat, the entire lineup from Tequila Don Fermin, Cutlery Sleeves that replace the look and hassle or rolling napkins, The Hummus Guy’s Halava, whiskies from Corsair Distillery, Smoked Soy Sauce from Kesennuma, Reverse Tap that fills beer from the bottom of the glass, CoolHaus Ice Cream, unique Pack N Wood food picks, Peppi-mint Lush Puffs Marshmallow Mug Toppers, almond cookies from May’s Bakery and Noodle Company, Villa Dolce Gelato, watching The Sushi Robot make a spicy tuna roll, CitroCasa Fantastic Juice machine was just like one I had seen in France last summer, Torani Chai concentrates, Garage Brewing Company Marshmallow Milk Stout and Blueberry Cream Ale. See my slideshow here.

My Courses

These are the four seminars I attended and you can email me at Eve@EveBushmanConsulting if you want to know what I learned about:

Finding Additional Revenue Sources that Complement Your Existing Restaurant Business

The One System Your Restaurant Must Have to Survive

Productive Team Habits Trending in Successful Restaurants

Reach More Customers: Restaurant Social Media Marketing

Classes that interested me but I was too busy on the floor to make included: 7 Ways to Market Your Restaurant’s Catering Brand, The Key to Finding Good Employees, 10 Reasons Why You Should Pay Attention to Your Menu Design,

Productive Team Habits Trending in Successful Restaurants and Increasing Customer Satisfaction and Driving Restaurant Sales and Exploding Profits Through Grass Roots Marketing and a Productive Team.

I made it halfway through a class on why you might want to add a food truck to your existing business or start your restaurant career with a food truck but it overlapped into another meeting, “Pitch the Press”, where writers get to see the latest trends and I couldn’t miss that one. The ones of note for me included:

The AngelPo CombiOven that did it all: pasteurization, chilling, smoking, dehydration and the obvious: cooking, a large plastic and super quiet Bissell Wide Areas Sweeper that could suck up anything from dust to water bottles, Pumpkin Spice Cheddar from Fiscalini Cheeses in Modesto, Fresh Origins edible flowers and Herb Crystals for chefs and mixologists, German company Vito that created an Oil Filter System that avoids all human touch, Zorijushi (Zo-ri-jushi) made a stainless Steel Vacuum Creamer Dairy Server that attempts to retrain everyone how not to spill creamer, and the winner by our votes was The Real Company for their decently-priced Pink Himalayan Salt, Real Cane Sugar and Basmati Rice that focuses on giving back and organics.

Information on the Foodservice Council for Women, Torch Award Recipients, Beacon Award Recipients, Hospitality, Leadership and Profitability Workshop, Rapid Fire Challenge and Trans Inclusivity Workshop can be read here under the Education tab.

About the Western Foodservice Show

This premier 3-day event encompasses everything you need to master the emerging trends, amp up your profits, energize your business and engage your customers in unique and memorable ways. Join 8,000+ of your peers at the Western Foodservice & Hospitality Expo, where you’ll have access to the hottest menu trends, state of the art design and decor, the best in business education and 500 of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits

Santa Ynez Valley: a trip for any generation

September 2, 2019 by evebushman

(SANTA YNEZ VALLEY, Calif.) — A perfect trip to the Santa Ynez Valley means just a little something different for every visitor. This is exactly what makes the wine country of California’s Central Coast such a gem: With so many incredible options and attractions — from morning hikes that peak with Pacific Ocean views to lush vineyards that produce a broad array of varietals to a diverse culinary scene rooted in the farm-to-table movement — the Santa Ynez Valley offers more than a few things for everyone.

Casa Dumetz Tasting Room.

It’s like a Choose Your Own Adventure book … but with better wine.

Less than 45 minutes from the Santa Barbara Airport (SBA), two hours from Los Angeles, and four hours from the San Francisco Bay Area, getting to the Santa Ynez Valley is the easy part. Choosing from the array of unforgettable experiences that the six distinct communities of the Santa Ynez Valley offer is the bigger challenge.

Here are a few suggested itineraries to help you get started:

For the Baby Boomer

Arrive in late afternoon at the Santa Ynez Inn or the Ballard Inn, two of the most charming and romantic wine country bed and breakfasts in California. Once settled in, head to dinner at the Ballard Inn’s The Gathering Table, where award-winning chef Budi Kazali melds Asian and French cuisine to create a truly unique dining experience.

Begin the day with an Old West exploration of the shops, museums, and galleries of Santa Ynez. Then have a local wine tour operator pick you up for a day of wine tasting. First stop is The Lucky Hen Larder, where a gourmet picnic lunch will be prepared and packaged for you to enjoy at one of the many picturesque estate vineyards near Santa Ynez. Finish the day with dinner at S.Y. Kitchen, where you’ll treat yourself to fresh, modern Italian dishes that are almost entirely locally sourced.

Day Two starts with a spa treatment at the Fess Parker Wine Country Inn & Spa or the The Spa at The Chumash Casino Resort. Next, move to downtown Los Olivos, enjoying lunch at the Los Olivos Wine Merchant & Cafe. Save time for the boutique shopping, art, and tasting rooms that have given Los Olivos so much character. Then cruise the estate vineyards of Foxen Canyon Wine Trail. Cap a perfect day and trip with the refined ranch cuisine of The Bear & Star.

For the Gen X family

The Santa Ynez Valley Marriott or the “glamping” experience at Flying Flags RV Resort & Campground make Buellton the perfect base for family travelers. In Buellton you’ll find a visit to Ostrichland USA will please the kids while two family-friendly breweries, Figueroa Mountain and Firestone Walker, will help adults unwind after a day of travel.

Day One begins in the storybook Danish-American town of Solvang. Enjoy a famed Aebleskiver at Solvang Restaurant, then treat the kids to a chocolate-making or cookie-decorating experience at one of Solvang’s authentic Danish bakeries. After lunch, it’s time for a group horseback ride through the vineyard with Vino Vaqueros or KAP Land & Cattle. Then relax with a family-friendly wine tasting at Buttonwood Farm and Winery. Return to Solvang for some fun at The Ultimate Escape Room or Space VR (virtual reality) and some authentic Italian at Leonardo’s Ristorante & Pizzeria.

Day Two begins at Nojoqui Falls State Park, where a relatively short, shady hike ends with a big payoff. Stop at El Rancho Marketplace for picnic supplies, then head to Lake Cachuma for a day of fishing, wildlife viewing, or water recreation. Finish the day with a casual dinner at La Tequila in Buellton.

For the Millennial

Make your basecamp in the Scandinavian chic confines of The Landsby, an urban retreat in downtown Solvang, or the themed rooms of The Victorian Mansion at Los Alamos, nestled in the foodie haven of Los Alamos. Start the trip with dinner at PICO at the Los Alamos General Store, named by Wine Enthusiast as among the best wine country restaurants anywhere.

Begin the first full day with breakfast at The Baker’s Table in Santa Ynez followed by a glider ride over the Santa Ynez Valley from Cloud 9 Glider Rides, which operates out of the Santa Ynez Airport. After the ride, head to Los Olivos for a tour and tasting at Global Gardens, renowned for its estate-produced, organic olive oils. Return to Los Alamos, where tasty eats such as the moules frites at Bell’s await. Visit the urban tasting rooms such as Casa Dumetz and finish the day with dinner at Full of Life Flatbread, a pioneer of Los Alamos’ culinary scene.

Begin the second day with a scenic three-hour hike through Gaviota State Park, which includes 2,775 acres of oak-dotted trails, a natural hot spring, and views of the Pacific Ocean. After the hike, grab lunch at Industrial Eats in Buellton then explore the wineries around the area, including Standing Sun Wine, which boasts a unique combination of wine, art and music. End with dinner at First & Oak in Solvang for a truly intimate experience.

For more information or to begin planning a trip to the Santa Ynez Valley, visit visitsyv.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 is home to six distinct towns each with their own culture, vibe and menu of experiences. Blanketed with fruitful farms and vineyards, the California Central Coast wine region’s temperate weather allows for year-round activities of all sorts, spread throughout the historical communities of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez and Solvang. Destination dining and world-class wines await, accompanied by lodging at every level, all painted into atmospheric backdrops which colorfully mesh Old World and Old West. Visit more than 100 wineries, feast on chef-driven cuisine, and enjoy festive events and design details from Victorian-era to mid-century to modern Danish. For more information, including a listing of wedding venues, restaurants, wineries, tasting rooms and events, go to VisitSYV.com.

Vintage Eve Circa 8/2016: The Plunder from Down Under

August 27, 2019 by evebushman

Once again the organizers at LA Scotch Club put together a mighty tasting. This time it would be whisky from Argentina, Australia, Tasmania, South Africa and New Zealand. And if trying whisky from these areas wasn’t unique enough, they took it one step further and decided to pair the EIGHTEEN samples with regional food.

I was not at the event as press, so it wasn’t until I got home that I smacked my forehead and thought, “gee, that was something to write about.” So my notes are brief, just a little of what I thought was remarkable. However, at the event, all of us had a grand time describing the aromas and flavors we found. I can recollect that my descriptors included banana peel, toasted marshmallow, praline almond, cream, vanilla, chocolate, smoke, cigar and many others.

Invitation

This is the event that we have been waiting for two years for. The LA Scotch Club will be turning the whisky upside down in more ways than one as we head to the other side of the world to experience the whiskies of Argentina, Australia (and Tasmania), New Zealand, and South Africa. There has never been another whisky tasting like this anywhere in the world. Many of these bottles had to travel the continents in suitcases to arrive here as they are not sold outside of their home country…

During the whisky tasting of 18 different pours (20 for LASC members) we’ll enjoy the cuisine and music from the countries we are visiting. Argentine steak, empanadas, South African Boerewors and more will be shared as we bbq over wood coals.

LAscotchclub.com

DINNER

Vacio (flank steak) cooked over wood coals – Argentina
Assortment of Empanadas – Argentina
Boerewors (sausage) – South Africa
Billatong jerky – South Africa
Australian Potato Salad – Australia
Kiwi fruit – New Zealand
Pavlova – Australia

(I found the sausage and jerky too gamey – dry and darkly spiced – for my tastes but I could see how it could complement the whiskeys. The potato salad, empanadas and fruit were very yummy. My favorite dish was the Vacio flank steak, especially when I covered it in sauce.)

WHISKY (My favorites – before bottle fatigue set in – are noted as #FINDMORE)

Argentina

La Alazana Patagonian Single Malt

Mainland Australia

Lark Distiller’s Selection
Smith’s of Angaston 14yr #FINDMORE
Limeburners Single Whisky (cask M97)
Starward Wine Cask

Tasmania

Tasmanian Heartwood – Four Corners of Ross
Sullivan’s Cove Small Batch French Oak Casks #FINDMORE
Sullivan’s Cove Cask Strength Bourbon Cask #FINDMORE
Overeem Port Cask #FINDMORE
Cradle Mountain 18yr Cadenhead’s

New Zealand

Waitui Manuka Mead Barrel
Old Hokonui
Lammerlaw 10yr
Thomson Two Tone Release #FINDMORE
Milford 10yr
South Island 21yr

South Africa

Draymans Solera Reserve
Three Ships 10yr
Bain’s Cape Single Grain Whisky

LASC Member-Only Bottles

Bakery Hill Doublewood
Tasmanian Heartwood – Four Corners of Ross

LA Food Fest – The 10th Annual and The Last

July 26, 2019 by evebushman

It may have been the 10^thAnnual LA Food Fest, held on the infield of Santa Anita Park, but it was the first LA Food Fest for me. Unfortunately, it was set to be the last. This is what I learned from their (abbreviated) press release:

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010. With a lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses that has traveled from Los Angeles Center Studios in DTLA, the historic Rose Bowl in Pasadena, Exposition Park, Los Angeles Memorial Coliseum and to its final destination Santa Anita Park in Arcadia, cementing the LA Food Fest as L.A.’s premier street food event.

What We Had

Approximately 5,000 foodies had their pick from over 100 “restaurants, carts, stands, trucks, bars, beer, wine and craft cocktail makers” and “Nuevo Gastropub.”

The infield, I would quickly learn, is huge! What I thought was the main event was just one corner. Of course I took a lot of photos, and these were standouts for me:

The myriad of flavors from Truly Hard Seltzer (loved that blueberry) and Jiant Hard Kombucha (Green tea, elderflower and jasmine = yum!) canned low-alcohol beverages; Red Rock Deli’s many potato chip flavors; Tequila Sin Rival, seeing park workers smiling under their Sahara hats; the many-flavored Bertha Mae’s Brownies that would be swell in both wine and whisky pairings; You Had Me At Helado refreshing honeycomb ice cream and grapefruit Champagne sorbet; discovered Citrus Grove Distillers vodka and bourbon (planning a road trip to Claremont to try their many gins); The Pie Hole’s amazing mini pie selections (more blueberry!); Revel Spirits Agave – especially the barrel aged; Uncle Tetsu’s Japanese light and cool cheesecake; every taste from Tequila Don Nacho, Bite Me Gourm-Asian “Kimchini” kimchi rice ball stuffed with cheese and topped with teriyaki and Sriracha aioli (my favorite dish!); Krafted Rum – white, pineapple and barrel aged; Takami seared tuna; Nine Banded Whiskey cocktail made by Mister O’s was my fave cocktail of the day; Mama Musubi gourmet rice balls; Alexander’s Steakhouse tuna, roe and Ponzu shooter; Wedell Cellars wines; from “Gordon Ramsay Uncharted” we enjoyed Manuel’s Potatoes fried in duck fat, honey and cheese; Tequila Corazon; the mole sauce from Quiadayn; both the booth workers and the pizza from Pizza of Venice; and pretty floral crowns and clothing from Crown Bloom Floral.

We got in on some of the dishes created by the “international guests chefs” in the “Nuevo Gastropub” section of the event including chef Sergio Meza and his innovative dish of broiled beet with cheese, pistachio and lemon dust. Chef Meza came all the way from his restaurant in Columbia to blow our minds at the LA Food Fest. Chef Rafael Covarrubias, born in Mexico and currently at Hexagon in Ontario, Canada created a delectable Spanish shrimp tostada with peanuts, salsa, mushrooms, onions and more. Chef Eduardo Morali, from Monterrey, Nuevo Leon, Mexico thrilled guests with a simple grilled corn on the cob with black garlic and creamy sauce. Then Chef Emmanuelle Deboise, currently at La Casa Caramel, finished us off completely with a small dessert of grilled plantain, avocado, cheese and honey.

Participating Chefs and Restaurants

Chef Dante Ferrero (Dante Brasa y Fuego, Mexico City); Olivier Deboise (Aperi, San Miguel de Allende); Sergio Meza (Villanos en Bermudas, Mexico City), co-owner of one of Latin America’s 50 Best Restaurants; Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada); Eduardo Morali (Pangea, Monterrey, Nuevo Leon) and French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). Restaurants included Cuizina, Quiadaiyn, The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi, Always Coffee, Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews,Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

Dessert fare came from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and others.

Cocktails from Birds & Bees, Mister O’s, Citrus Grove Distillers, Revel Spirits, Broken Shed Vodka, Pez Cantina micheladas. Mexican beers from Border X, Cabotella and CALIDAD. Wines were served by Riboli Wines, Obvious Wines. Beers and ciders were available from Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing, Michelob Gold Organic, Common Cider and Hard Kombucha. Non-alcoholic drinks were served by Spindrift, KeVita, Honest Tea and more.

VIP guests were treated to HotPoint Lightbox Photo Booth, Alexander’s Steakhouse, FrankieLucy Bakeshop and Wedell Cellars wines.

Charity

A portion of the proceeds from the 10^th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. Food Forward is synonymous with food waste reduction in Los Angeles and the LA Food Fest could not ask for a better partner as they head into their third and final year of being LA’s only Zero Food Waste event.

Sponsors: Essentia Water, National Geographic, NASA Jet Propulsion Laboratory (JPL), Entercom, Baja Brewing, Golden Road, Calidad, Tequila Cocula, Corazon Azul Spirits, Aguirre Tequila, Tequila Don Nacho, Spindrift, KeVita, Good Farms, Kumana Foods, 4^th & Heart and more.

Instagram: @LAfoodfest

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

Snapchat: @LAfoodfest

Twitter: @LAfoodfest

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.

L.A. Loves Alex’s Lemonade Turns 10!

July 17, 2019 by evebushman

LOS ANGELES, CA — Marking a momentous tenth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, is set for Saturday, September 14, 2019, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America.

photo credit Becky Sapp/Getty from 2018 event

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2019 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures. First time participant is Gabriela Cámara, Mexico City’s beloved chef of Contramar (and Cala in San Francisco) who will open her first restaurant in Santa Monica in the coming months. More chefs will continue to be announced, as well as leading vintners and mixologists from across the country.

Pricing for General Admission tickets is $195 until August 1, when the price increases to $225. L.A. Loves Alex’s Lemonade also offers a $1,200 premier ticket level that includes early access to the event, VIP seating and an exclusive invite to the private and intimate Welcome Dinner the evening before, on Friday, September 13. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

For complete listings of participants and to purchase tickets for this year’s event visit the ALSF website. All proceeds will benefit the Foundation.

L.A. supporters enthusiastically responded with huge turnouts in the first nine years, sampling signature dishes of world renowned chefs and reaching over $7.3 million in sponsorship, ticket and auction sales to date. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendees Jimmy Kimmel, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions of the cause.

More than 2,000 people, including more than 100 chefs, mixologists and vintners, attended the 2018 event, which raised nearly 1.5 million. Those in attendance heard an inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation, and Cooper Gray, a childhood cancer hero who was diagnosed with Wilms Tumor at age 4.

“I can’t believe it’s our tenth year. It seems like yesterday that we were introducing LA Loves Alex’s Lemonade to everyone here and now it’s a huge part of the Los Angeles experience.,” said co-founder Caroline Styne. “I’m so beyond thrilled to be part of such a worthwhile organization. And this day is by far my most favorite one of the year. Always.”

“We’re in awe of the commitment and generosity of Suzanne, Caroline and David, all the participating chefs, vintners, mixologists and guests of L.A. Loves Alex’s Lemonade,” said Liz Scott, Alex’s mom and Co-Executive Director of the Foundation. “It is so special to celebrate an entire decade of L.A. Loves Alex’s Lemonade! Every year we move closer to achieving Alex’s vision of finding a cure for all kids with cancer!”

For information on how to become a sponsor, contact Sara Moyer at Alex’s Lemonade Stand Foundation, (610) 649-3034 or S.Moyer@AlexsLemonade.org

Become a fan of L.A. Loves Alex’s Lemonade on Facebook: www.facebook.com/ALSFCulinaryEvents Follow on Twitter and Instagram: @LALovesAlexs

About Alex’s Lemonade Stand Foundation
Alex’s Lemonade Stand Foundation (ALSF) emerged from the front yard lemonade stand of 4-year-old Alexandra “Alex” Scott, who was fighting cancer and wanted to raise money to find cures for all children with cancer. Her spirit and determination inspired others to support her cause, and when she passed away at the age of 8, she had raised $1 million. Since then, the Foundation bearing her name has evolved into a national fundraising movement. Today, ALSF is one of the leading funders of pediatric cancer research in the U.S. and Canada raising more than $175 million so far, funding nearly 1,000 research projects and providing programs to families affected by childhood cancer. For more information, visit AlexsLemonade.org.

Partial List of Participating Chefs

Chris Bianco (Phoenix) – Pizzeria Bianco

Gabriela Cámara (Mexico City, San Francisco) – Contramar, Cala
Michael Cimarusti (L.A.) – Providence
Josiah Citrin (L.A.) – Melisse

Eva Ein (L.A.) – McConnell’s Ice Cream

Susan Feniger & Mary Sue Milliken (L.A.) – Border Grill

Michael Fiorelli

Neal Fraser (L.A.) – Redbird
Suzanne Goin (L.A.) – Lucques Group

Hedy Goldsmith (L.A.) – Sweet Hedy

Valerie Gordon (L.A.) – Valerie Confections

Sarah Grueneberg (Chicago) – Monteverde Restaurant & Pastifico

Timothy Hollingsworth (L.A.) – Otium, Barrel & Ashes

Bruce Kalman (Pasadena, CA)

Sara Kramer & Sarah Hymanson (L.A.) – Kismet, Madcapra

Adam Perry Lang (Hollywood) – APL Restaurant

David LeFevre (Manhattan Beach) – Manhattan Beach Post, Fishing with Dynamite

David Lentz (L.A.)

Donald Link (New Orleans) – Link Restaurant Group

Jenn Louis (Portland, OR)

Walter Manzke & Margarita Manzke (L.A.) – Republique

Kevin Meehan (L.A.) – Kali

Matt Molina (L.A.) – Everson Royce Bar, Triple Beam Pizza, Hippo

Dahlia Narvaez (L.A.) – Mozza Restaurant Group

Zoe Nathan (L.A.) – Huckleberry

Nancy Oakes (San Francisco) – Boulevard

Zachary Pollack (L.A.) – Alimento, Cosa Buona

Mark Rosati (Nationwide) – Shake Shack

Steve Samson (L.A.) – Rossoblu

Michael Santoro (Beverly Hills) – The Beverly Hills Hotel

Michael Schwartz (Miami) – Genuine Hospitality Group, Fi’Lia

Jon Shook & Vinny DiTolo (L.A.) – Jon & Vinny’s

Nancy Silverton (L.A.) – Mozza Restaurant Group

Jonathan Sundstrom (Seattle) – Lark

Suzanne Tracht (L.A.) – Jar

Marc Vetri (Philadelphia) – Vetri Cucina

Rocco Whalen (Cleveland/Charlotte) – Fahrenheit

Shiho Yoshikowa (L.A.) – Sweet Rose Creamery

***All chefs and vintners have graciously donated their time, food and talent to the cause for this event***

Vintage Eve Circa 4/2016: Masters of Taste 2016 Hits the Rose Bowl

July 16, 2019 by evebushman

Wowza! All the full-sized cocktails to tantalize any happy imbiber, paired with wine, beer and the most incredible food from LA’s best restaurants all while walking on the field of the Rose Bowl? Yep, add in complimentary massages in the VIP lounges, plenty of seating on the “infield” and every vendor dedicated to provide the best they have to offer, all to benefit the Union Station Homeless Services. Read on, and/or watch my 3-minute YouTube slideshow.

Ladies enjoying all of the festivities.

First, here’s the teaser:

The Invite

Masters of Taste, a luxury food and beverage festival, will take place on April 3, 2016 –rain or shine– on the field of the Historic Pasadena Rose Bowl. All proceeds will benefit Union Station Homeless Services.

Guests will walk the field of the Rose Bowl to discover LA’s finest fare including 40 restaurants & 25 breweries, wineries, and spirits. Tiered ticketing will offer VIP’s and sponsors a premier experience, with private lounge seating and concierge dining service.

Master chefs, vintners, mixologists and brewers will be curated with the help of seasoned event producer Dennis Richardson (Taste LA, Taste Beverly Hills, and Wolfgang Puck Catering) and restaurant owner and businessman Rob Levy (The Raymond 1886, HomeStreet Bank).

A full listing of The Masters (I couldn’t get to them all!)

Food: http://mastersoftastela.com/the-masters/food

Drinks: http://mastersoftastela.com/drinks

Sweets: http://mastersoftastela.com/lifestyle

My Favorites

As soon as we started to descend from the bleachers onto the cool AstroTurf of the playing field I knew we were in for a real treat. Vendors circled the entire field, two large lounges marked the end zones, and on the field itself was innovative seating for all.

As I made my rounds (at least three times) and snapped photos for you, I enjoyed a little me time with these vendors:

Two different milk-based cocktails, one with rum and one with bourbon, from Nighthawk Breakfast Bar.

Crispy Pork Belly, Crostini with Fava Bean and Radish from BierBeisl.

Dark chocolate toffee from Alique Toffee Company.

A coconut Citrus Salad from Toca Madera.

The wine line up from Vinemark Cellars, Ascension Cellars, Four Brix, Spin the Bottle Wine Studio and Anglim. (Sorry to have missed some others though!)

Compressed Pork Shoulder with Andouille, Braised White Beans and Pickled Onion served up from Noor.

Refreshing Margaritas at Sol Cocina made with Des Madre tequila.

A killer tuna presented by Pasadena’s The Osawa.

Hyde Sunset made a Braised Beef Cheek with Pea and Sunchoke Puree, Crispy Shallots and Pea Vines.

My new favorite sipping Whiskey, no water needed, is now Kikori. Wonderful in both an Old Fashioned and, best drink of the day, the Blood Orange Sour.

Birch made a great foie gras and pâte dish with crostini for dipping, expertly served up by Chef Brendan Collins, and it was my favorite bite of the day.

The Hooch APP table, for an outstanding cocktail made with ginger beer and Brugal rum.

Sliders form Hache LA seemed to be a favorite for many.

The “Green Arrow” dink from Demitasse Coffee Roasters with Vermouth, muddled mint, Kyoto iced coffee and honey cream. Both a pick-me-up and dessert!

Chef Claud Beltran kept his line moving from Claud and Co. and Bacchus’ Kitchen and Eatery.

The perfect cocktails crafted by the experienced bartenders from Alexander’s Steakhouse Pasadena and The Raymond 1886 in the VIP areas.

Meeting the talented mixologist-gone-rogue Adam Seger of Balsam Spirits and trying his drinks made with Amaro and Shrub.

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

Artisan Cheese & Craft Beer in Vermont’s Lake Champlain Region This August

July 8, 2019 by evebushman

NEW YORK (PRWEB) – Curd nerds and growler geeks can now find fulfillment as they travel with Cheese Journeys on its inaugural adventure to northwestern Vermont, August 8-13, 2019, to some of America’s favorite creameries and breweries, including award-winning Jasper Hill Farms & Cellars and the “Best Brewery in the World,” Hill Farmstead Brewery. The journey will aptly include an exclusive experience at the 11th annual Vermont Cheesemakers Festival at historic Shelburne Farms on August 11, 2019.

Officially kicking off the tour in the city of Burlington, food trippers will enjoy a convivial signature cocktail featuring a local spirit and brew, followed by a short introduction to food photography before heading to a leisurely dinner at one of the city’s best restaurants.

The next day travelers head to Vermont’s Northeast Kingdom to visit renowned Jasper Hill Farm, one of America’s most innovative and successful artisan cheese businesses. An exclusive visit to the creamery with founders and brothers, Andy and Mateo Kehler, will not only include tasting some of the most prized cheeses in the US and abroad, but will also provide an opportunity to learn about their philosophy of cheesemaking, affinage, and sustainability. A stop at Jasper Hill’s Randi Albert Calderwood Cropping Center, the Farm’s state-of-the-art hay drying facility which allows the company to produce much of their herd’s own feed, contributing to the true taste of Jasper Hill’s products, underscores the meaning of “terroir.”

A behind-the-scenes tour of the Burlington Farmers Market will offer an overview of many of Vermont’s best artisan producers of cheese, meats, cider, and even veggie fermenters. Mad River Distillers and Lake Champlain Chocolates are just two of the several specialty food makers that will be visited. During an exclusive Vermont Cheesemakers Dinner, including cheesemakers (naturally) and the director of the Vermont Cheese Council, Tom Bivens, guests will learn about the Vermont cheese scene in more depth.

At the 11th annual Vermont Cheesemakers Festival, idyllically located on the shores of Lake Champlain, travelers will enjoy VIP admittance as they meet up with nearly fifty cheesmakers as well as local wine, craft beer, and numerous other food and beverage purveyors in attendance. Presentations about farmstead and artisan cheesemaking, cooking demos, workshops, and educational seminars are all awaiting at the festival.

A return to Shelburne Farms with a cheese-tasting and tour of the grounds, as well as a stop at Shelburne Vineyards to enjoy their award-wining wines will add to the appreciation of this region’s agricultural heritage and diversification.

Finally, no cheese venture to Vermont would be complete without a stop at Vermont Creamery, one of the country’s best-known goat dairies. Company president, Adeline Druart, will reveal how co-founders, Allison Hooper and Bob Reese, developed their highly-acclaimed fresh and aged goat cheeses, cultured butter, and other European-style dairy products 35 years ago.

Cheese Journeys founder, Anna Juhl, will lead this adventure throught the back country of Vermont, accompanied by two co-hosts: Tenaya Darlington, author and academian who goes by ‘Madame Fromage,’ and Jeff Roberts, author and one of Vermont’s food-scene experts. Believing in the importance of cheese education, Curds & Co (Brookline, MA), The Cheese Shop (Concord, MA), and Fairfield Cheese Company (Fairfield, CT) are collaborating with Cheese Journeys on this trip. FREE travel to and from Burlington, VT is available at each of these three locations.

Come Celebrate 10 Tasty Years One Last Time At The 10th Annual LA Food Fest June 29!

June 22, 2019 by evebushman

(Los Angeles, CA) Angelenos, it’s time to dust off your stretchy pants one last time and be part of the 10th Annual LA Food Fest that will take place on Saturday, June 29th, 2019 from 2:00 pm to 7:00 pm on the grassy infield of Santa Anita Park!

The LA Food Fest was born as the LA Street Food Fest in 2009 founded by Shawna Dawson, Founder + CEO of Angeleno, Inc. (Sauce LA, LA Food Fest, Artisanal LA and Clean Made). She officially kicked off her very first event in Downtown Los Angeles in February 2010. With a lofty goal to not only to fill a gap in the event scene by creating something that was the first of its kind, Dawson created a culinary community and a platform to support independent small businesses that has traveled from Los Angeles Center Studios in DTLA, the historic Rose Bowl in Pasadena, Exposition Park, Los Angeles Memorial Coliseum and to its final destination Santa Anita Park in Arcadia, cementing the LA Food Fest as L.A.’s premier street food event. LA Food Fest was also the first event to support their vendors by subsidizing the participation of nearly every participant, leading many other events to do the same. And in 2016, Dawson saw an opportunity to do good and help make this amazing city we call home a little better, so she decided to make LA Food Fest LA’s first Zero Food Waste event. Says Dawson, “We couldn’t be more proud of what we’ve accomplished over the years. The thousands of restaurants, chefs and caterers we’ve had the pleasure of working with. The bevy of events we’ve inspired all over the country, and the world. Not to mention, making the term “Food Fest” a common expression everywhere!”

The 10th Annual LA Food Fest is a community event that promises not to disappoint bringing 5,000 foodies and 100+ restaurants, carts, stands, trucks, bars, beer, wine and craft cocktail makers together including some of the city‘s Top Chefs, Restaurants and International Guest Chefs.

Highlights from this year’s 10th Annual LA Food Fest include:

The Nuevo Gastropub is where the LA Food Fest says adiós with an international lineup for the books! Guest chefs include the grill guru Dante Ferrero (Dante Brasa y Fuego, Mexico City) returning for his third year; Olivier Deboise (Aperi, San Miguel de Allende) with his eclectic approach on sustainable cuisine; the daring gastronomy of Sergio Meza (Villanos en Bermudas, Mexico City), co-owner of one of Latin America’s 50 Best Restaurants, and one of the youngest executive chefs in the world, Rafael Covarrubias (Hexagon and 7 Enoteca, Ontario, Canada). Joining the team, Eduardo Morali (Pangea, Monterrey, Nuevo Leon) executive chef of one of 2019’s Best Restaurants in Mexico said Latin America’s Best 50 Restaurants 2019, and the talented French pastry chef Emmanuelle Deboise (La Casa Caramel, San Miguel de Allende). All will bring unique dishes created just for the event and an unforgettable culinary show. The theme for this year’s Nuevo Gastropub is “parrilada” (translates to BBQ), and will include dishes for every palate, from Dante’s primal cuts grilled over coals on site, to organic vegan tacos, ethnic bites (Charbroiled shrimp tostada with peanut salsa macha, mushrooms and grilled onions duxelle, dill aioli; Grilled Street Corn with black garlic and huitlacoche), experimental appetizers (Charbroiled beet with mascarpone cheese, pistachios and black lemon dust) and refreshing fusion desserts (Grilled banana sandwich with avocado mousse, fresh goat cheese, and honey). As in previous years, the Nuevo Gastropub will also feature an extensive Top Shelf Tequila Tasting and Mexican beers like Border X, Cabotella and CALIDAD.

This year, guests will also get a very special taste of Gordon Ramsay’s UNCHARTED, featuring an exclusive preview of the upcoming National Geographic series and sample dishes inspired by the show in the NatGeo Lounge.

As in past years, the Fest will also help a number of New Chefs and Restaurants make their debut including Cuizina (Filipino street food), Quiadaiyn (authentic vegan mole), The Burristas, Cevicheria las Olas, African Chop, El Chef Taco, Ken’s Ramen, POKEBAR, Big Grandma’s Kitchen, Sushi Roku, Oak Smoke BBQ, EK’BALAM Yucatan Cuisine (formerly Delicias Yucatecas), The Vegan Salvi and Always Coffee, alongside neighborhood faves like Maquina Taco, Pasta Sisters, Eagle Rock Public House, Comfort LA, Pinches Flautas, Barranco Lounge by Chef Walther, Fishin for Brews, Low Key Burritos, Luckdish Curry, Takami Sushi, Bearology, Humbleburgerz, Bite Me Gourmasian, Pez Cantina, Padthai Boran, Mama Musubi, Nature Well, Café de Leche and more.

The Ice Cream Social is back with treats from The Donuttery, Pie Hole, You Had Me at Helado, Communitea Bakery, Down South Treats, Dearly Beloved Confections, Tastee Flavors New Orleans style shaved ice, Uncle Tetsu’s Japanese Cheesecake, 12 Oaks Desserts and many more.

To keep the party going, Birds & Bees and Mister O’s Rafael Jonathan Barba brings some amazing bar talent to the mix alongside bars from local Citrus Grove Distillers doing both cocktails and mocktails, Revel Spirits and Broken Shed Vodka. Plus, Pez Cantina micheladas.

For the wine drinkers, local Riboli Wines return, plus a new Wine Garden sponsored by Obvious Wines featuring acoustic tunes from Sylvia Bosco and games of pétanque from La Boulisterie Los Angeles. And for the beer drinkers there’s the Stella Airstream, Golden Road, Eagle Rock Brewery, CALIDAD, Border X, Elysian Brewing IPA, Glutenberg Beer, Hop Valley Brewing and Michelob Gold Organic, plus Common Cider and Hard Kombucha. Plenty of non-alcoholic drinks will be on hand from Spindrift, KeVita, Honest Tea and more.

In the VIP Lounge find plenty of shaded seating, an exclusive HotPoint Lightbox Photo Booth, Alexander’s Steakhouse, FrankieLucy Bakeshop and wines from Napa’s Wedell Cellars.

This year’s event also features a grassy new GA Lounge area. While you’re taking a food coma break, meet friendly Martians and other enthusiastic communicators from JPL. Hear about the latest news and discoveries about NASA exploration across our universe and those made by the rovers, the InSight lander, and NASA orbiters currently at Mars. Take a selfie with various NASA & Apollo backdrops – make a flower crown with Crown Bloom Co. and grab a bottle of cold Essentia Water from the refresh station while you’re there!

Roving Live Entertainment, Mariachi, DJ, a performance on the stage by Black Crystal Wolf Kids, face painting and henna for the (little and big) kids round out the experience.

A complete lineup and event map will be announced closer to the event date. Stay tuned!
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A portion of the proceeds from the 10th Annual LA Food Fest will directly benefit Food Forward, this year’s charity partner. Food Forward fights hunger and prevents food waste by rescuing fresh surplus produce, connecting this abundance with people in need and inspiring others to do the same. Food Forward is synonymous with food waste reduction in Los Angeles and the LA Food Fest could not ask for a better partner as they head into their third and final year of being LA’s only Zero Food Waste event.

Thank You to Our Friends who help make this event possible: Essentia Water, National Geographic, NASA Jet Propulsion Laboratory (JPL), Entercom, Baja Brewing, Golden Road, Calidad, Tequila Cocula, Corazon Azul Spirits, Aguirre Tequila, Tequila Don Nacho, Spindrift, KeVita, Good Farms, Kumana Foods, 4th & Heart and more.

Ticket Information: The LA Food Fest will take place on Saturday, June 29th, 2019 on the grassy infield at Santa Anita Park. To ensure all guests enjoy the event to its fullest, the LA Food Fest attendance is capped at just 5,000 all-inclusive (pre-sale only) tickets. A VIP Power Hour + Early Entry ($99) will be held from 2:00 pm to 3:00 pm and VIP Check-in will start at 1:30 pm. General Admission ($69) will be from 3:00 pm to 7:00 pm and General Admission Check-in starts at 2:30 pm. This event is for all ages and family friendly. Children age 10 and under are free with a paying adult. ID is required for a 21+ wristband and 21+ wristbands are required for all craft beer, cocktail bars, wine and spirit tastings. For more information on the 10th Annual LA Food Fest and to reserve tickets today, please visit www.LAFoodFest.com.

Location: Santa Anita Park (Gate 6) – 275 Colorado Place, Arcadia, CA 91007

Transportation and Parking: Guests are encouraged to utilize car services or alternative transportation such as Lyft, Uber, Taxi, Rideshare, Metro, etc., since this event does serve alcoholic beverages. Guest parking for the LA Food Fest is available onsite via Gate 6 at Santa Anita Park for $5 per car (cash only). Complimentary parking is also available for VIP Guests.

LA Food Fest Pro Tips & FAQS: The LA Food Fest is a festival for foodies and a good strategy for the day is the best Fest companion! To ensure an awesome time, check out the Insider Pro Tips & FAQS.

Instagram: @LAfoodfest
Facebook: https://www.facebook.com/LAFoodFest/
Snapchat: @LAfoodfest
Twitter: @LAfoodfest
2019 Hashtags: #LAfoodfest #stretchypants

LA Food Fest
Santa Anita Park
Gate 6 (ONLY Event Entrance)
275 Colorado Place
Arcadia, CA 91007
www.LAFoodFest.com

Big Sur Foragers Festival Dates Announced: January 16-19, 2020

June 16, 2019 by evebushman

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. Confirmed Partners Wineries: Bernardus Winery Chappellet Mesa Del Sol Chefs: Big Sur River Inn Montrio Bistro Rio Grill Tarpy’s Roadhouse 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: A Thursday Night Fundraiser at Lugano’s Swiss Bistro. Details to come. Friday night winemaker’s dinners as locations around Monterey County include Il Grillo in Carmel-by-the-Sea Saturday Foraging walk led by local experts. “Wild Mushroom Walks and Talk” Sunday we are finalizing several brunch fundraisers around Monterey County. Stay tuned for more details coming soon. For event details and venue information, visit www.bigsurforagersfestival.org.

After Successful Kickstarter Campaign, fromaggio™ Moves to Indiegogo’s InDemand

May 29, 2019 by evebushman

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.

About fromaggio

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.