Eve's Wine 101

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

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

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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.

17TH ANNUAL SAN FERNANDO VALLEY FOOD & WINE FESTIVAL, APRIL 27, 2019

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SYLMAR, CA – The Los Angeles Mission College (LAMC) Foundation will be hosting the 17th Annual San Fernando Valley Food & Wine Festival on Saturday, April 27, 2019.

This signature event raises crucial funds for our scholarship programs which provides a local financial support system for students and has awarded more than $100,000 in scholarships, thanks to the success of events like this.  It will be an exciting and fun-filled day to include exquisite cuisine prepared by our award-winning Culinary Arts Institute, wonderful wines, a silent auction, live entertainment and much more!

“San Fernando Valley Food & Wine Festival is a yearly must-attend event for the San Fernando Valley.”

This year’s Annual Food & Wine Festival is expected to draw hundreds of guests in the beautiful Los Angeles Mission College Culinary Arts Institute Building on the afternoon of April 27th from 4:00 PM to 8:00 PM.

With a theme of “International Cuisine” attendees will enjoy cuisine from around the world, pared with wines to complement each dish. In addition, we will be hosting a silent auction, pastry pavilion, and live entertainment provided by local artists.

Meet our amazing faculty and staff of master chefs, including Culinary Arts Department Chair, Chef Louis Eguaras. His past experience includes: Executive Chef of Presidential Culinary Services; Author of bestselling book “101 Things I Learned in Culinary School,” and former White House Chef at Camp David Presidential Retreat and The White House cooking for Presidents Bush Sr and Bill Clinton, dignitaries like Nelson Mandela, John Majors and Brian Mulroney and celebrities like Tom Hanks, Arnold Schwarzenegger, Bruce Willis, Demi Moore and more.

General admission tickets are $65 and VIP tickets are $150. All tickets will include a beautiful souvenir stemmed wine glass to commemorate the event.

To purchase tickets, please visit http://sfvfw.com/ or call: 818 364-7600 ext. 7111

About the Los Angeles College Foundation:

The Los Angeles Mission College Foundation is the support arm of the college, made up of community members and civic and business leaders.

The mission of Los Angeles Mission College Foundation is to raise funds and provide stewardship for funds already raised, through annual scholarship drives, special events, grant applications and business partnerships. Our goal is to provide a local financial support system to needy and deserving students entering and continuing their education at Mission College. Our vision is to improve the quality of life in our community by providing support for individuals from diverse backgrounds to pursue quality accessible educational programs and services.

4th Annual Masters of Taste: 2019 Host Chef Michael Hung and L.A.’s Top Tastemakers Celebrate the Finer Things on Field of the Iconic Pasadena Rose Bowl!

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Los Angeles, CA – Come celebrate and be part of the 4th Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, April 7th, 2019 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-time Host Chef. 2017 and 2018 Masters of Taste Culinary Master, Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure. Michael’s success continued when he opened the highly-acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. In addition to running his own company, Michael has also returned to Faith & Flower where he oversees the kitchen.

“I have been a participant in Masters of Taste for the past two years and it is spectacular. Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime dream, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.” 

Masters of Taste 2019 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 95 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs. Thank you for making that possible.

Some of this year’s Masters of Taste 2019 participating Culinary Masters and Restaurants include:

Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the deliciously scrumptious scratch baked custom cakes and cupcakes from Fantasy Frostings, Lark Cake Shop and Lady M., Chocolatier Mignon Chocolate, My/Mo Mochi Ice Cream, Nomad Ice Pops, homemade premium sorbets from Pop’s Artisinal Creamery,  Porto’s Bakery, SuperCool Creamery, THE Bakery Truck and more.

Some of this year’s participating Beverage Masters include: 

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Indie Brewing Company, Iron triangle Brewing, Los Angeles Ale Works, Lincoln Beer Company, MacLeod Ale Brewing Co., Arcadia’s first  Microbrewery Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co.. 

Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, CRŪ Winery, Frisco Cellars, Golden Star Vineyards & Winery, Hitching Post Winery, Kieu Hoang Winery, Anderson Valley’s Navarro Vineyards, San Simeon Wines, Vinemark Cellars, Wrath Wines and more.

Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Cameron Masden of The Raymond 1886, Ned Kirby of Magnolia House, and Katie Putterlik of Otoño. Top brands showcasing their finest spirits will also include American Born Moonshine, Buzzbox, Dulce Vida Tequila, KI NO BI Dry Gin, Krafted Spirits, Neustra Soledad Mezcal, Pomp & Whimsy,  SelvaRey Rum, Ventura Spirits, Wild Roots Organic Vodka, Woodford Reserve, ZYR Russian Vodka and many more. 

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, such as Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, East Imperial, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl energy elixirs, Matcha Matcha, Zico Coconut Water and more. 

Sponsors: Masters of Taste 2019 is made possible through the generous support of our Sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, US Bank, Western Asset Management, Kaiser Permanente, Capitol Group, Citizen’s Business Bank, Chase Bank, Westport Construction, App Dynamics, Pasadena Tournament of Roses, Clear Stream Media Group, Tsutayo Ichioka & Satsuki Nakao Foundation, HKG LLP, Wescom, California Linens and more. 

Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7th, 2019. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste 2019 or to book your tickets directly, please visit www.MastersofTasteLA.com/Tickets.

Location:  Pasadena Rose Bowl – 1001 Rose Bowl Drive, Pasadena, CA 91103.

Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages and is a 21+ and over event. Complimentary parking is also available at the Rose Bowl.

BUCKETS, BOXES, BOOZE & MORE

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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!

Photo Credit: Fried Chicken Sandwich Studios

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
T: 213.278.0008
www.SouthCityFriedChicken.com

Vintage Eve Circa Feb 2016: Eating and Drinking Through LA Weekly’s The Essentials

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This is my second year to get my fill of fine food via LA Weekly’s annual The Essentials grand foodie event. (See the event in less than two minutes in this YouTube slideshow if you can’t stand the wait to see what we discovered last Saturday night.)

To be honest, as we didn’t pay the VIP price to get in an hour earlier, and the lines were long for some of the more popular vendors, we utilized our time by only having food and drink where the lines were the shortest. Our other trick is to go straight to the rear of a venue and work forward, opposite of traffic so to speak, and by doing that we had some major scores.

Below you will find, in italics, all of the info on the vendors, how they were selected and what LA Weekly issue to look for to get more information:

L.A. Weekly is excited to confirm the final restaurant line up for The Essentials at the California Market Center in DTLA. Curated by our award-winning food critic Besha Rodell and acclaimed staff of food editors and writers, the event, taking place on Saturday, February 20th, from 6pm-10pm, will showcase signature bites from 60 restaurants featured in our 99 Essentials restaurant issue that hits stands the same week.

Now here’s a sneak peek of some of the dishes in store – dishes subject to change. (I have bolded the items I loved – those I was told to try by foodie friends and some I already knew I wanted.)

  • Pine & Crane’s spicy wontons
  • Le Comptoir’s winter squash velouté
  • Kiriko’s smoked salmon sashimi with mango
  • Aqui Es Texcoco’s barbacoa tacos and lamb broth
  • Dune’s falafel sandwich
  • Hungry Cat’s scallop and clam ceviche
  • Jitlada’s spicy BBQ red pork noodles
  • Sqirl’s cured sturgeon with kumquat and anise hyss
  • Bludso’s barbecue smoked brisket
  • Luv2Eat Thai Bistro’s crab curry with kanomjean
  • Cacao Mexicatessen’s bacon slab taco
  • Philippe’s French dip sandwich
  • Coni’Seafood’s ceviche marinero
  • Chengdu Taste’s Sichuan beef noodle soup
  • Wexler’s Deli’s egg with lox and everything spice 
  • Chichén Itzá’s tacos de cochinita
  • La Casita Mexicana’s chicken with green mole and roasted poblanos
  • Spago’s duck leg confit with tangerine pureé
  • Park’s BBQ’s beef short ribs
  • Szechuan Impressions’ “countryside tofu”
  • POT’s “Beep Beep: dynamite bowl”
  • Kogi BBQ’s short rib taco
  • A.O.C.’s albacore salad with lemongrass sambal
  • Cassia’s crab and oyster pan roast
  • Beverly Soon Tofu’s soon tofu with pickled cucumbers and kimchi
  • Connie and Ted’s raw oyster bar
  • Crossroads’ mini tortelloni with almond ricotta
  • Guelaguetza’s mole negro
  • El Huarache Azteca’s huaraches, sopes and quesadillas
  • République’s grass-fed beef tartare
  • Rustic Canyon’s green peas with white chocolate and macadamia nuts

And these I added in myself after finding them at the event:

  • Cocktail & Sons homemade cocktail syrups
  • Larceny Bourbon
  • Deep Eddy Vodkas
  • Shacksbury Hard Ciders
  • Cape Seafood – 4 different fresh oysters
  • Terrine Restaurant
  • Chef Josiah Citrin at Melisse Restaurant
  • Rice Bar
  • Tortillas La Palma
  • Redbird
  • Lucques
  • The Hungry Cat
  • Republique
  • Mariscos Jalisco

Event sponsors included: Hustler Hollywood, UCLA Extension, Socal Etsy Guild, Wine Exchange, X Lanes, Geffen Playhouse, Mount Saint Mary’s University, DIABOLO Beverages, Caviar, Prime, Jeni’s Splendid Ice Creams, DRY Sparkling, First Aid Shot Therapy, Zico, Melissa’s Produce, Beautiful Things LA, and Califia Farms will be on site sampling and selling essential food and wine products.

A portion of the event proceeds benefits Food Forward. Food Forward rescues fresh local produce that would otherwise go to waste, connecting this abundance with people in need, and inspiring others to do the same.

About L.A. Weekly:
L.A. Weekly, and more recently LAWeekly.com, has Los Angeles covered, with investigative reporting, comprehensive calendar listings and forward-thinking cultural coverage, including daily blogs like the highly regarded Squid Ink, which covers the city’s food scene. We keep our readers loyal with stories by some of the country’s finest writers—now accessible through our mobile platforms. In 2007 L.A. Weekly was the first newspaper to be awarded the Pulitzer Prize for its food criticism. This year, restaurant critic Besha Rodell was honored with a James Beard Award, widely considered food writing’s top prize.

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

Vintage Eve Eve Discovers: Western Foodservice and Hospitality Expo 2015

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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.

IMG_3963My 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. 

Education

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.
Blaze Beans
Chicken Stixx
Daiya Foods
Edibles by Jack
Foodservice Express
Frozen Bean
Gifco Foods
JC Master-Meats
Kraft Lifeway Foods Inc.
NatureSeal, Inc.
Neostar USA LLC
O Olive Oil
Prince Waffles
San Diego Pretzel Company
Sparrow Lane Artisan Vinegar & Oil
Superior Farms

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: 

Karl Strauss

Trumer Pils Brewery

Tap It Brewing Company

The Dudes Brewing Company

KomBucha Dog

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

Los Olivos to Host 39th Annual “Day in the Country” Fall Festival

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LOS OLIVOS, Calif. (PRWEB) – Los Olivos, CA (http://www.losolivosca.com/), the historic, wine-drenched Santa Ynez Valley town in the heart of Santa Barbara’s wine region, will welcome guests to its 39th annual Day in the Country festival (http://www.losolivosca.com/day-in-the-country/) on Saturday, October 20, 2018. The largest of Los Olivos’ event productions, Day in the Country embodies the village’s history-laden atmosphere, featuring an entertaining mix of Victorian-era, Western-style and harvest season activities and experiences.

The day-long fall event begins with an early morning, Platinum Performance-sponsored 5K Fun Run (7:00 AM-9:30 AM) – which is dog-friendly, and also features a one-mile Kids’ Run. Runners may sign up online in advance (http://www.losolivosca.com/day-in-the-country/), or day-of, starting at 7:00 AM in downtown Los Olivos.

Also starting at 7:00 AM (runs through 10:00 AM), is a Burrito Breakfast produced by members of the Lucky Clover 4-H Club, at the Santa Ynez Valley Grange Hall. True to the region’s agricultural roots, the historic Grange Hall in downtown Los Olivos plays host to the Santa Ynez Valley Grange, #644, an official chapter in the nationwide association of Granges, originally founded in the 19th century as a farmer’s association.

At 10:00 AM, Los Olivos’ main thoroughfare of Grand Avenue transforms into a parade route displaying vintage tractors, antique autos, professional square dancers, musicians and animals. Presiding over the 2018 Day in the Country Parade, are this year’s Grand Marshals: Mike and Maggie Mesikep, longtime Los Olivos business owners. The parade is followed by a street fair (opens at 11:00 AM), with more than 100 local and regional vendors, crafters and food purveyors. Food trucks and pop-ups will mingle with shopping opportunities for original, local artisan goods.

The Los Olivos outpost of Figueroa Mountain Brewing Co. hosts a Beer Garden, which pairs well with town-wide eats provided by The Bear and Star, Los Olivos Wine Merchant & Café, and the First & Oak Kitchen gourmet food truck. BBQ fans will delight in the tri-tip offered by Los Olivos Rotary, while sweets-seekers will find craft cookies, wine slushies, Aebleskiver, shave ice and other sugary delights.

Los Olivos will be filled with live music during this year’s Day in the Country, with performances throughout town starting at 11:00 AM. A town-wide raffle will run from 10:00 AM to 4:00 PM, offering valuable prizes such as travel, food and wine experiences. Los Olivos businesses will be showcasing their entries in the 2018 Santa Ynez Valley Scarecrow Fest (http://syvscarecrows.com/), inviting Day in the Country revelers to cast votes for their favorite scarecrows in the friendly competition.

Day in the Country’s expanded Kiddie Korral kicks off at 11:00 AM in Saarloos Paark, with an entrance marked by the now-iconic, oversized citrus-shaped stand belonging to Los Olivos Lemons. Entry to the Korral is granted with a small donation and inside, littles and grown-ups will find mini-horses, kiddie steer roping, giant yard games, face painting and more family fun.

The 2018 Day in the Country Wine Roundup provides tasters with a Roundup Pass good for both Saturday and Sunday ($25.00 per person; 21 and over), allowing them to taste 18 wines from nine local wineries including Bien Nacido & Solomon Hills Estates, Crawford Family Wines, Epiphany Cellars, Kaena Wine, Larner Vineyard & Winery, E11even Wines by Andrew Murray, Solminer Wine Company and more.

“Day in the Country is Los Olivos’ most highly acclaimed festival of the year. It’s a special day and a wonderful opportunity for families, both local and visiting, to enjoy country living the way it used to be in simpler times, meshed with the modern conveniences that the backdrop of present-day Los Olivos provides. And best of all? Day in the Country attendance is free,” said Liz Dodder, Executive Director of the Los Olivos Chamber of Commerce.

Day in the Country is produced by the Los Olivos Chamber of Commerce (http://www.losolivosca.com/about/lobo/), a volunteer organization which funds town services such as maintenance for the village’s central flagpole, public restroom facilities and trash removal.

Current “Day in the Country” sponsors are as follows; additional sponsors will be announced as the event nears and will be listed on the event’s web page (http://www.losolivosca.com/day-in-the-country/) or on the Facebook event page (https://www.facebook.com/events/1848405095247198/):

Visit Santa Ynez Valley; a santé Spa; The Bear and Star; The Bubble Shack; Fess Parker Wine Country Inn; Fess Parker Winery & Vineyard; Epiphany Cellars; Santa Ynez Band of Chumash Indians Foundation; Jones Land Use Planning; KRAZy Country 105.9; Larner Vineyard & Winery; Los Olivos General Store; Los Olivos Wine Merchant & Café; Mission Sanitation; Nielsen Building Materials; Platinum Performance; Saarloos + Sons; and Stafford’s Famous Chocolates.

Located just a couple of hours north of Los Angeles, the walkable – and Instagram-able – Santa Ynez Valley town of Los Olivos boasts an abundance of wine tasting options; wine, beer and craft cocktail bars; foodie havens in the town’s restaurants and gourmet culinary counters; art galleries and carefully-curated boutique shopping for clothing, accessories and home décor – both new and vintage; plus, luxury lodging and an equally luxurious spa. Many of the town’s businesses are housed in 100-year-old buildings, which have been meticulously maintained.

Los Olivos also hosts other seasonal, family-friendly events: the summer-starter “Locals Love” Block Party (June 2019) and Olde Fashioned Christmas (December 1, 2018; http://www.losolivosca.com/los-olivos-olde-fashioned-christmas/). Additional information about Los Olivos may be found at LosOlivosCA.com, including a brief history of the Western town.

For further information about Los Olivos’ October 20 Day in the Country festival, please contact Anna Ferguson-Sparks, Stiletto Marketing, at 1.877.327.2656 or info [at] stilettomarketing [dot] com.

About Los Olivos, CA

Located in the vista-filled Santa Ynez Valley, the charming, historic town of Los Olivos is a rewarding and relaxing weekend getaway or fun-filled day. Founded in 1887 as a stop on the stagecoach route from Santa Barbara to San Luis Obispo, Los Olivos is noted for its support of the arts, wine tasting opportunities, unique shopping, epicurean restaurants, seasonal festivals, antiques, recreational landscapes, and friendly village residents. Boasting expansive views of Santa Barbara County’s vineyards and horse ranches, Foxen Canyon Wine Trail starts in Los Olivos and stretches north, winding its way through the rolling hills of California’s Central Coast.

EDUCATION PROGRAM SPEAKER LINE-UP ANNOUNCED AT WESTERN FOODSERVICE & HOSPITALITY EXPO

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LOS ANGELES, CA  – The 2018 Western Foodservice & Hospitality Expowill offer dozens of education sessions covering a wide range of topics from preventing bar theft to sexual harassment claims to navigating medical marijuana and more across five separate tracks. This complimentary education program will be offered during the Expo & Conference taking place at the Los Angeles Conference Center, August 19-21, 2018. Restaurant, foodservice and catering professionals will learn about the latest trends, technologies and methods by attending the timely and trending presentations delivered by industry experts who will cover topics vital to the restaurant and foodservice industry.
31044736_1999616626732469_4390787432258207744_n“We have gathered many excellent speakers for our event in August who will focus on hot topics operators are facing every day, everything from marketing tactics to profitability to building a strong team, and many more,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio. “Our education program has been recognized for delivering cutting-edge content by leading subject matter experts. This year we are offering over 40 sessions across five different educational tracks that will provide restaurant and foodservice professionals with actionable solutions – all designed to improve their business and profitability.” To view the full conference schedule, visit this link.
Increasing Revenue with Beer: Assortment, Menu, Pairing, Service, presented by Peter Camps with Heineken USA and Preventing Theft Behind the Bar with David Scott Peters of The Restaurant Expert, will be two of the sessions featured in the Bar and Beverage track.
The California Restaurant Association will present Feeling the Pinch: Restaurant Leaders Share Ideas for Talent Solutions as part of the Building a Winning Team track. In addition, Celeste Young Romos of Restaurant Success Center will present Easy Ways to Protect Your Restaurants from Sexual Discrimination and Harassment Claims. Other speakers will include Darren Dennington of Service with Hospitality Group, Donald Burns, The Restaurant Coach and Tommy Mirisola of Mirisola Hospitality LLC, to name a few.
Ben Diaz, Chef/Founder of CBD Cuisine will discuss The Latin Influence and the high-end blend of Latin-American flavors which will be presented on behalf of Sabor Latino in The Hot Trends track. Other sessions will include an insightful presentation on Navigating Medical and Recreational Marijuana in the Workplace as well as keeping a restaurant relevant, creating an optimal customer experience, pivots to accelerate business, and Legal Center LIVE hosted by the California Restaurant Association.
A dynamic panel of journalists, led by Andrew Harris of The SoCal Restaurant Show, and featuring Eater LA, Orange Coast Magazine and other food publications will honor the Memory of Fifi Chao, the beloved restaurant critic and food writer for the OC Business Journal, in PR Bootcamp for Restaurants in the Marketing and Social Media track. In addition, Carin Oliver of Angelsmith will discuss How to Get Butts in Seats with a Successful Facebook and Instagram Marketing Strategy.
The Operational Excellence track will offer insights protecting your cash flow, business aspects of running a restaurant, leasing space, profitable catering practices, how to navigate legal liabilities, automation, and food costs. One session featuring a panel of C-Suite industry executives will discuss the Best Practices in Reducing Employment Law Liability in California and in another session Kevin Wise, Founder and Partner of SCI Business Group, will present the key essentials needed in order for a restaurant to survive and stay on top in this ever changing and challenging industry.
Attendees of the 2018 Western Foodservice & Hospitality Expo will also have access to two additional education programs. New this year will be Healthy Food Expo West,which will include an education program featuring sessions such as Vegan vs. Vegetarian and Carnivores…Understanding the Differences and Catering to All and others on incorporating gluten free, modern day food safety, the plant-based cuisine trend, how restaurants can offer healthier options and increase profits and specific healthy recipes. For more information on the educational sessions offered as part of Healthy Food Expo West, visit this link. Attendees will also have access to Coffee Fest Education where passionate coffee and tea professionals will learn skills through a robust education program. Coffee Fest also offers several workshops that require an additional registration fee. For a complete list of sessions and workshops, visit this link.
The 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conferencewill provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events including Hip Sip, Rapid Fire Challenge and several culinary demonstrations, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community. The tradeshow and conference, started in 1936 is managed by Clarion UX, formerly Urban Exposition (www.urban-expo.com) and sponsored by the California Restaurant Association (www.calrest.org). For more information, visit www.westernfoodexpo.com. The 2018 event will be co-located with Coffee Fest and Healthy Food Expo West, and attendees will have access to all three events.

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

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

Golden Spoon, by Lady Ducayne

Golden Spoon, by Lady Ducayne

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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